FOOD REVIEWS MANILA

FRM 1st Anniversary Giveaway #1 - Breakfast Magazine

2012-06-01T07:00:00.000+08:00

Breakfast Magazine is a fairly new food and lifestyle magazine. The bi-monthly periodical, issued every two months, prides itself in bringing to readers a holistic experience by celebrating the people behind the ever-growing food industry. When I met the core people behind it, I was astonished to learn that they were newly graduates who embarked on creating this magazine, as well as its publishing company called AKME, right out of college. Armed with a few contacts here and there, as well as tenacity and some guts, they braved the daunting and demanding world of publication.

From getting renowned chefs to acknowledge their brainchild while sharing their stories and recipes, to dealing with celebrities' shoots and interviews and all the intricacies that come with it, these young women have admirably plowed through it all and emerged successful as evident in their wonderful and engaging culinary magazine.

They were generous enough to give me a copy of their second issue when I met up with them last month. What I love about it is the clean layout and the captivating stories behind the recipes. Not to mention, the ingredients provided in each recipe are ones you could easily find at your local grocery store.

Aside from this, there's a Blogger's Section with articles written by The Food Scout and The Thirsty Blogger, along with Mhel and Ken of Certified Foodies, which by the way, is celebrating its second anniversary with a series of giveaways as well. With all these interesting features, I'm sure you'll enjoy reading Breakfast Magazine, too.

Breakfast Magazine

Spot: Unit 7C-2 7th F, Marc 2000 Tower, Taft Ave. cr. Quirino Ave., Malate, Manila

Contact No.: 354.5434

Website: breakfastmag.com

Facebook: BreakfastMag

Twitter: @breakfastmag

To celebrate FRM's 1st Anniversary, Breakfast Magazine has magnanimously sponsored giveaway #1!

Prizes:

TWO (2) winners of a one-year subscription to Breakfast Magazine.

Mechanics:

Only those who live in the Philippines are eligible to join.
Contest runs from June 1, 2012 until June 30, 2012.
You must have a valid and active Facebook (must have at least 30 friends) and Twitter (must have at least 10 followers) accounts to join.
Please follow instructions (put the correct message, tag the sponsors in the message, submit direct links, etc.) for your entry to count.
The winners will be announced on this website on July 3, 2012.
Winners will also be notified via Facebook and the bi-monthly magazine will be delivered every two months to your Philippine address.
Please follow the instructions on the Rafflecopter below.
There are 7 very simple mandatory tasks you have to complete in order to qualify for the draw, but there are also optional tasks that you can do in order to increase your chances of winning.

Good luck! :)

a Rafflecopter giveaway

Facebook sample entry:

Twitter sample entry:

Happy 1st Anniversary, Food Reviews Manila!

2012-05-30T07:00:00.000+08:00

Can't believe it's already been a year...

Food Reviews Manila is turning one this June! First of all, I just want to say thank you very much to my readers. Since you keep reading, I keep writing. Your continuous praises for my written work, as well as for my photographs, really warm the heart. Your words inspire me to further improve my craft. It's been a fun and satiating year. Before I get to the exciting part though, let me just share how FRM came to be...

I started blogging last May of 2008, mostly about anything and everything that comes to mind. My personal blog was housed at entrepgirl.blogspot.com. Gradually, I found myself gravitating towards writing about my dining experiences and food that held my fancy. But then, towards the end of 2009, I got pregnant and my time for blogging was replaced by constant bouts of battle with "morning" sickness. I put morning in quotation because it really was an all-day occurrence. Needless to say, my blog came to a halt for the whole of 2010. The succeeding year, after giving birth and adjusting to another baby in the house, I finally felt going back to writing about my food adventures. To commemorate my comeback after that hiatus and to give my site a more focused theme which is food, I decided to get a domain and rename my blog to Food Reviews Manila. And thus, FRM was born.

By the way, I made a new logo for this 1st Anniversary celebration. Kind of a foodie play on the camera that I use. What do you guys think?

Now for the best part...

I was surprised and tremendously touched by the number of sponsors willing to be part of this Anniversary Giveaway. I was expecting (more of hoping) that I could get two or three that would be willing to partner with me on this, and I was just overwhelmed that a lot more had offered to graciously provide giveaway prizes. With that, I'm truly grateful and humbled by their generosity. So to my sponsors, thank you, thank you so much!

Starting June 1, 2012, Friday, I will be having a series of giveaways. Please stay tuned and watch out for them. I hope you can all participate and join (tell your friends too), and help make FRM's anniversary celebration a success. Again, thank you for all your support!

Crepes & Cream @ Resorts World Manila

2012-05-27T23:07:00.000+08:00

Craving for crepes...

We were walking around Newport Mall when I saw this crepe store and suddenly, images of Cafe Breton's La Pinay filled my mind. I miss that mango and banana crepe drizzled with chocolate syrup and topped with vanilla ice cream. It has been way too long. After several more minutes of window shopping (there really weren't many stores to see), we sauntered back to Crepes and Cream.

After scrutinizing the menu board, I settled for the sweet crepe entitled Fiesta (P109). It was a hot day and its description of "halo-halo in a crepe" was enough to make me crave for it. When the crew handed me my order, I was a bit disconcerted that it was formed into a cone instead of serving it flat on a plate. A blue plastic spoon was sticking out of it inviting you to withdraw a generous amount of this dessert. Scoops of ube and langka ice cream were concealed underneath, obscured by a mass heap of banana slices, macapuno, a small slice of leche flan and a sprinkle of pinipig. Everything was sweet and consuming it continuously proved to be cloying at one point; there was simply nothing to interrupt the saccharinity of it. Not to mention that it was a challenge to partake the crepe itself for doing so would just be plain messy. The lower half was already soggy due to the coldness of the ice cream; using a spoon would be futile and biting into it was just a sloppy chore.

Next up was the Banana de Leche (P99) which was presented in the same aforementioned manner. The bright side is, it wasn't as sickeningly sweet as the previous crepe. Vanilla ice cream drowned out by an abundant supply of banana slices and almond slivers was more refreshing and pleasant on the palate. I gladly devoured more than my share and happily nibbled on the nutty shards. The crepe was really out of the question, unless you ask for a fork and a plate.

Another dulcet treat was the Vanilla Milkshake (P115), albeit I appreciated its consistency -- neither thin nor thick. I would have loved for it to be colder though as it gets a tad too mellifluous in just a cool and unfrozen temperature.

I gave myself a pat on the back for unknowingly saving the best for last. The Kani Mango (P149) was totally delightful! Strands of crab sticks and dices of fresh mangoes thrown in with a few crisp lettuce leaves and smothered with Japanese mayo made for a very scrumptious savory victual. It erased all traces of sweetness in my mouth and replaced it with a highly addicting California maki-inspired snack. I would certainly go back for this.

Crepes and Cream
Spot: 3rd/F Newport Mall, Resorts World Manila, Pasay City
Contact No.: 659.4408

Naneun Bulgogi Hyeongje Reur Sarang! (I love Bulgogi Brothers!)

2012-05-21T23:52:00.000+08:00

Bibimbap: a signature Korean dish which literally means mixed rice. Gorgeous, isn't it?

My love for Korean food stemmed from my love for Korean dramas. I don't watch those overly melodramatic ones wherein a person (usually the protagonist) always dies of terminal illness as their favorite plots go; it's just the romantic comedies that I'm most fond of. Perhaps watching how these characters go about their daily lives -- the food they eat, how they speak and address other people, the places they go to -- has made me fascinated about their country and their culture. Whatever little I could get of it in terms of food or language, I always try to eagerly absorb.

Bulgogi Brothers is one of the first restaurants to open in Alabang Town Center's new wing, The Garden. I've been dying to try out this place for quite some time and finally I did with my cousins. The restaurant has a modern vibe to it with its dark wooden interiors intermittently dotted with Korean paintings. Flat screen TV's were set-up showing Korean pop stars in concerts. The spacing of the tables and booths was a bit cramped partly because the tables were big so as to accommodate the heating mechanisms installed in the center of each. Behind our booth was a tall wooden shelf which showcased different Korean liquors, the bottles of which were so pretty, I wanted to take everything home. Maybe I should have dragged the mobile wine cart out of the resto when no one was looking, I don't think anyone would notice, right? Hehe, kidding!

Instead of the usual peanuts commonly found in Chinese restaurants, they served us corn, quail eggs and sweet potatoes in a small platter as an appetizer. Skipping the raw eggs, I went straight for the sweet potatoes which were warm and oh so lovely. My mind was suddenly skimming through different Korean drama scenes where the characters would feast on these on a cold night. If you happen to finish all of it and want some more like I did, just ask the waitstaff and they would happily refill your plate with another round.

Koreans generally have a penchant for having lots of side dishes called Banchan in their meals. I pity the cook who laboriously slaves away preparing each small portion of food, and the dishwasher assigned to clean all these plates after, hehe. Seriously though, these little entremets successfully manage to whet the appetite and urge you to enjoy more of these Korean fare. As with the corn, quail eggs and sweet potatoes, these are complimentary and unlimited in servings. I loved the Spinach Salad dotted with sesame seeds and doused in a spicy Korean dressing, giving it a nice kick. I'm not sure why they call it such since there are far more lettuce leaves than spinach. The others were the pickled vegetables comprising slices of radish, carrots and cucumbers; sauteed eggplants also sprinkled with sesame seeds and a little amount of chili paste(?); and kimchi made of Chinese cabbage submerged in a liquid infused with chili pepper paste. They were so generous with their side dishes that they even let me take home a plastic container full of spinach salad. Needless to say, I was delighted!

Since we had kids with us, we decided to order some noodle soup for them. The Janchi-guksu (P225) had flour noodles swimming in a pot of seafood broth together with a melange of vegetables. At the center of the heap are small strips of seaweed paper lending a bit of salty flavor to the tame taste of the stock.

The glass noodles in the Sogogi Japchae (P350) were cooked perfectly, having that al dente factor -- tender yet still firm to the bite. Small chunks of beef crown the apex of the jumbled red and green bell pepper strips, onions and omelette ribbons. Guarding the parameter are pieces of rice cakes which I absolutely adored. Its resilient, sticky nature gives my teeth something enjoyable to munch on, I think I ate more of it than the glass noodle itself.

I love bibimbap and I love bulgogi for its sweet undertone so the Bulgogi Bibimbap (P395) definitely leaves a big smile on my face; aside from the fact that it really is so beautiful to look at. It radiates with so much color and vibrance -- those bright orange julienned carrots, slices of green zucchini, and those brown earthy mushrooms tamed by the pale yellowish bean sprouts, a tuft of alfalfa(?) lending another bit of green, the rugged brown of beef bulgogi slowly making you salivate and lust for it, and just look at that perfect golden orb at the heart of it all. Utterly ravishing and captivating! Mix it all in and you're all good as each flavor gracefully dances on your tongue only to be replaced with another, albeit a temporary respite, as you bring succeeding spoonfuls into your mouth.

The Seoul Style Bulgogi (P595 for 2-3 pax; P895 for 4-6 pax) is akin to Japanese sukiyaki in that both had thin, tender beef bathed in a somewhat sweet broth. The bulgogi indeed yields to the gnaw of one's teeth, however, I would have preferred more flavor in the slightly bland soup. Just a tad more of seasoning would have been perfect.

The star of the night was the VIP Special Bulgogi (P1,295 for 2 pax; P2,295 for 4 pax), which consists of thin slices of boneless short ribs and a couple of rib eye steaks (the one priced for 4 pax). I like this dry version of grilled meats better than the aforementioned Seoul Style Bulgogi since the marinade is not lost in the soup stock. The rib eye with its beautiful marbling was tender and flavorful yet if left for long tends to get a wee bit tough. The short ribs, on the other hand, was softer and easily breakable under the gentlest of bites. Its flavor is more mellifluous as well, and better weathers airing since it was still tender long after the meat has cooled down. Everyone at our table was self-effacingly trying to leave some other person the last piece, when really, each one had the same thing in mind -- I hope nobody else touches this so I can finally have it without feeling guilty. Eventually, my cousins said they were all full and told me to just polish it off. Well, who am I to say no, right? I mean, it would be such a shame not finish the dish. And so I did. Gladly. Without guilt. Nor shame. Next time I would have a platter of those boneless short ribs all to myself.

When I finally felt more than satiated, I washed every protein down with the Citrus Mint (P150), which was just like a homemade calamansi juice; nice but nothing really spectacular. So was the Fresh Mango Juice (P120). I think I would have better enjoyed one of those cute-bottled inebriants.

The price may be more expensive than your average restaurant, just as it is with the other members of the Bistro Group (TGI Friday's, Italianni's, Fish and Co., Flapjacks, Krazy Garlik, etc.), but with its good food, I'll definitely be back, especially for the Boneless Short Ribs and a bowl of Bibimbap!

Bulgogi Brothers
Spot: G/F The Garden (New Wing) Alabang Town Center, Muntinlupa City
Contact No.: 919.6840
Email: bulgogibrothers@bistro.com.ph

Brew-Kus and Breakfast

2012-05-16T22:37:00.001+08:00

Getting to know Breakfast over a Brew-Kus meal...

I received an invitation from Breakfast Magazine's Editor-in-Chief Alexis Cuizon to a casual afternoon snack at Brew-Kus. I usually graciously decline invitations from restaurants because one, I'm shy (just kidding, well, half kidding), and two, I normally avoid talking with the owner and/or chef lest I feel obligated to say something unnecessarily nice about the food or the place. Since it was a magazine that invited me and not the restaurant itself, I figured that would still grant me the freedom to write my exact thoughts about the experience. Not that getting freebies would deter anyone to be subjective about a product or service, but just to simply avoid any misconceptions or misunderstandings, it's better that I pay for my meal or another party other than the restaurant itself pays for it. And so I accepted. Besides, it would be fun meeting the people behind the new culinary magazine and the other food bloggers as well.

I was the first food blogger to arrive at Brew-Kus though the staff of Breakfast Magazine was already there to warmly welcome me to the place. I was surprised to see that their core team was composed of fresh graduates who ventured into this publication business right out of college. They offered me an advance copy of the magazine's second issue and I browsed through it while we waited for the others. I noticed the clean layout and the uncluttered articles that invite the readers to really delve into the stories and the recipes shared. Despite their youth, or perhaps because of it, it was really admirable how much their team has accomplished with the magazine in such a short period of time.

Brew-Kus is actually a twist on the portmanteau of brew and cuisine. The cafe was spacious and homey with a lounge area for those who want to relax over a cup of coffee or tea, a casual dining area for the hungry patrons, and a fine dining one further inside for those who want a more intimate experience. They are planning to relaunch the place after a few more renovations both of the cafe and the menu. I will be indicating the prices here but please bear in mind that it may have changed since. After a brief introduction from the owner and the chef about how they wanted to serve really good comfort food without the hefty price tag, the series of dishes was served.

I love ravioli hence the fascination for the Crisp Mushroom Ravioli (P180). Six warped golden brown saucers hid a wealth of diced shiitake mushrooms in between discs. Plated in a triangular formation, a gentle nibble causes it to break and out oozes a bit of cream cheese. I smother it with a little tomato sauce dotted with pesto, which lent more varying flavors to this multi-textural appetizer.

I also enjoyed the Grilled Veg and Mozzarella (P250), an open-faced sandwich I would not think of getting myself. Slices of eggplants, zucchini, tomatoes and shiitake mushrooms all basted with light pesto sauce apparent in the greenish portions of the flatbread(?) are blanketed with a layer of melted mozzarella cheese, all contributing to a saporous meatless dish.

Not all restaurants spawn out one good dish after another so I was surprised to like the Shrimply Loaded (P250) as well. Maybe it was part due to the fact that all the dishes presented were indeed their best sellers -- those that they plan to retain on the menu. A generous amount of luscious shrimps sauteed in garlic and asparagus, and drowned in a flavorsome blend of cream and parmesan almost overflows; the fresh lettuce the only one trying to hold back the bright yellow and orange ingredients. Its delightful sapid taste along with the coleslaw on the side reminds me of my favorite Shrimp Supreme dish at Conti's, complete with the side dish of macaroni salad. The flavor profile is different but the contentment is the same. And with that I am extremely pleased.

A beautiful scent preceded the dish. When the asymmetrical bowl of Wild Mushroom Pasta (P250) was laid upon the table, I immediately got excited. A heap of linguine slathered with white cream sauce and the sporadic diced shiitake and button mushrooms peeking through some noodles were topped with slivers of prosciutto and grounded herbs, and drizzled with white truffle oil. A sequence of bites can be a bit overbearing but the sharp saltiness of the prosciutto cuts through the all the cream, balancing the dish out and making it the highlight of my meal.

Chef Sheilla did a little demo on how to prepare the batter for the fish. While she pointed out the ingredients used, she didn't disclose the amount of each, understandably of course. The Beer-Battered Fish and Chips were crispy and the batter really thin and light; the fish meat itself was not astounding albeit when dipped into that accompanying herbed dressing brightens up the taste buds.

They call their version of milk tea or bubble tea, tea latte. Among the available variants, I chose my favorite Wintermelon Tea Latte. Adding my staple coconut jelly, this refreshing drink had a smooth, clean flavor with a sweet undertone, perfectly suiting my taste. Despite the lack of cream cheese or milk cream on top, it still tasted great and landed on my favorite milk tea list. Actually, I think the lack of it better suits downing a meal.

Brew-Kus
Spot: G/F 139 Corporate Center Valero St. Salcedo Village, Makati City
Contact No.: 856.7656
Facebook: facebook.com/Brewkus

Kitchen's Best Cake Hall of Fame

2012-05-07T18:49:00.002+08:00

The day I walked into a dream...

I've heard of Kitchen's Best before but never have I had the opportunity to sample their confections. That is until one fateful sunny afternoon when life took me to a little cake shop slash restaurant by the corner of 3rd and 31st. Revolving around a red and gold theme, its modern Victorian interiors exude elegance and style. Magazine and newspaper articles decked in golden frames hang on several dark crimson walls, a gallery of the pastry chef's and the patisserie's accolades. Refined crystal chandeliers dangle from the ceiling and stately white wooden shelves boast of vintage doll figurines and quaint little boxes and packages of the same motif.

Protected in a display glass case sit several award-winning cakes. I usually hear and see food labeled as the best in the Metro or some similar title, but I take all these with a pinch of salt. Food is subjective as beauty is to the eye of the beholder; besides, with all the numerous amount of sprouting home bakers and food purveyors, there's bound to be another one that can easily topple your creation, depending on the palate lucky enough to taste it. I proceed to order a few and happily snapped away, all while trying to restrain myself from grabbing the nearest fork.

I don't eat the cakes here. I took them all home though I almost regretted that I did. While I was rummaging through the refrigerator to get my cakes, the Opera (P120) was nowhere to be found. Only one person could have eaten it but surely he must've been aware that his wife was a food blogger, and that every food package that reaches home, especially the desserts, must be taken photos of before consumption. It was an unspoken rule, but a rule nonetheless. He couldn't have known that I already took pictures of the pastries in the restaurant (thank goodness!). I see the culprit lounging on the bed, hands on his tummy with a satisfied smile on his lips. "Did you eat my cake?" I asked. "Was that yours?" he answered. Whose else would it be?!

After giving me an apologetic Cheshire smile, I went back to the dining table and settled for the other three instead. A few minutes later, he followed and promptly sat on the chair eyeing the remaining cakes. Figuring I couldn't very well finish three slices on my own, no matter how good they were, I bit my tongue which almost spat out "Really, you wanna take these three too??" and generously -- okay fine, a bit begrudgingly -- shared them all. I took a forkful of the Plaisir Sucre (P140), and instantly all feelings of annoyance melted with the sweet chocolate on my tongue. A veneer of saccharine chocolate cream shelters a strata of chocolate ganache, praline and I think meringue(?). Its silky texture is punctured by nutty bits and the crunchy chewy property of meringue. A paper thin triangular dark chocolate cloaks half of the cake and a tiny edible gold flake sits on the center, glowingly reflecting the rays of sunshine streaming through the large glass windows. "I like this better than the other one." my husband remarked, albeit I'm not sure if it was just to compensate for my missing out on tasting the aforementioned gateau.

I, or rather we, move on to the Mango Sansrival (P105). I adore sansrival cakes better than chocolate ones so it comes as no surprise that I loved this particular ambrosial treat. Alternating layers of chewy cashew meringue and mango buttercream interspersed with fresh slices of mangoes are covered in a gorgeous pale yellow buttercream icing, a lone rosette of the same hue on top. It almost topples over, a testament to its delicateness, so I hurriedly sliced my fork through and brought it gingerly into my mouth. Soft, exquisite cream hobnobs with a slightly crunchy meringue as they dance on the taste buds and flirt with the palate. Chunks of mangoes sporadically render tartness and sweetness speckled with tiny fragments of cashews. Talk about pure indulgence. And bliss!

Lastly, we make way for the White Chocolate Macadamia Brittle Cheesecake (P180), burgeoning bellies notwithstanding. A wedge of satin cheesecake imbued with white chocolate lay gallantly on a bed of macadamia graham crust. A tiara of buttery macadamia brittle crowns the apex, with whipped cream icing as its backdrop. The syrup of the brittle taints the rich walls and in a state of stupor, such opulence I witness, and how! Moderately dense, dulcet velvety composition married with a beautiful contrasting texture of chopped macadamias unite and ignite the gastronomic organs. A few bites into it brings me back to my senses as it gets slightly cloying though admittedly I'm not really one to finish any cheesecake in one sitting. Yet the harmony of flavors lingers in my brain long after the cake has been fully devoured by my husband. And now thinking about it makes me hanker for a few bites yet again.

I wasn't expecting anything going inside this cafe apart from trying out various mellifluous flavors and tasting a different take on the classics. Little did I know that I would be in so much agreement with those stellar golden ribbons proudly stating each cake's worth in terms of recognition. They may differ in flavor profile but one thing is common -- every bite was worth more than its price, every bite was indeed a dream. They definitely don't call it Cake Hall of Fame for nothing. Now if only that dream would pop somewhere in the South.

Kitchen's Best
Spot: G/F McKinley Park Residences Condominium 3rd Ave. cor. 31t St. Bonifacio Global City, Taguig
Contact No.: 478.4870
Facebook: facebook.com/KitchensBest

Revisiting Recipes

2012-05-03T18:49:00.000+08:00

Recipes offers a variety of Filipino dishes that's very friendly on the budget.

We've been going to Recipes for years especially during the time that I didn't have a cook, and this restaurant was the most accessible place to order some take-out comestibles whenever we were already at the mall. Affordable, decent food placed in neat little plastic containers all ready to be reheated, it was certainly most convenient indeed. It's been a while since I've been here; having a cook and frequenting different dining places have deterred plans of an earlier revisit. Going around ATC one afternoon and hankering for a fast, Filipino fare presented an opportunity for a return that's long been overdue.

We jumped straight to the main meals, the first one being the Kare Kare (P338). Loads of vegetables such as sliced eggplants, string beans, a volute of banana blossoms and stalks of cabbage lay in a heap atop the peanuty yellow-brown sauce. Hidden underneath lies pieces of ox tripe and beef meat that were as tender as the vegetables that conceal them. The sauce had that typical taste that almost borders on bland but not quite so. As with the others, it depends on its side kick of bagoong to round up its flavor. It isn't one of my favorites yet palatable still.

I didn't like the Dinuguan (P170) which had a thin viscosity that really lacked flavor. It was sort of a pale stew of pork's blood one might think to have been skimped upon on ingredients. Pairing it with Classic Garlic Rice (P48) didn't help either. In spite of the robust garlic flavor, it failed to enhance the flavor profile of the brownish stew. Sadly, the only bright spot on the dish was the glistening long yellow green pepper.

Gising Gising (P170) is, as far as I know, termed as such because of its supposed heat that well, awakens your senses. However, Recipes' version had a more subdued take on this. What looks like green chili peppers chopped into bits are actually Baguio beans. Yes, there is a hint of spiciness albeit not pronounced at all. Nonetheless, it marries well with other viands but also stands well enough on its own given that there are countless bits of ground meat in this dish, enough to fill you up.

I like their Crispy Tilapia (P215) with its crunchy chewy sliced-up fillets encrusted in deep fried batter. Sometimes though, it can get a tad too chewy especially when several minutes have slipped quietly by. The redeeming component is actually the nice blend of spices inculcated in the soy sauce. Savory, salty, with a bit of a zing, it whets the appetite and compels you to munch continuously on a strip.

My favorite dish, one that I feel we should've ordered more of, was the General's Tofu (P135). Pillow-soft fried tofu abundantly soaked in a sweet savory sauce that glazes its skin, rests in a tumbled heap with that beguiling stare. Partially covered yet luringly peeking through is more sauce below. I fork a tofu cube, plunge it deep into the sauce and drench it with more before I once again take it in. My palate plays with dulcet flavors dotted with savory undertones before going back again to that wonderful sweet taste. More please!

Recipes
Spot: 2nd/F Corte de las Palmas Alabang Town Center, Muntinlupa City
Contact No.: 772.2216
Facebook: facebook.com/pages/RECIPES-by-Cafe-Metro

P.F. Chang's @ ATC

2012-04-28T14:23:00.001+08:00

Great contemporary Chinese cuisine paired with excellent service.

You certainly won't miss it with its entrance flanked by two grandeur terracotta horses. I used to see a row of terracotta warriors in front of the bistro, though recently they're nowhere to be found save for a couple inside, standing high above on altar-like structures overlooking the main hall. A reception desk greets you as you walk in, a bar overflowing with cocktails and bottles of liquor just beyond. The two-storey structure was magnificent with red circular decors overlapping across the high ceiling. Rows of black stones engraved with floral designs bejewel an accent brick wall, while a variety of vases balance on geometric shelves against one painted panel.

The waiter graciously ushered us to our table where a tall lighted mural of an ancient Chinese setting served as a backdrop. Peering overhead, different-sized dark brown abaca balls each imprisoning a drop light sporadically adorn the lofty ceiling. I'd like to express my thanks to my cousin Bianca for these two photos taken while I busy wrestling with my younger daughter.

The staff was basically accommodating (well we had to make them rearrange quite a few tables and chairs to accommodate a wheelchair and two high chairs), courteous, and patient (I think we capriciously changed our minds about dining upstairs or down three times). As we were studying the menu, I noticed a section dedicated to gluten-free dishes. I was also pleasantly surprised to learn that their food does not contain MSG, pretty unusual for a Chinese cuisine.

Just like how it is in CPK where the staff gets your preferred beverage first (apparently, the group that brought P.F. Chang's here in Manila is also the same company that brought the CPK franchise locally), the waiter asked us to choose between two variants when we informed him that we wanted iced tea. He suggested the Tamarind Iced Tea (P95) which had a bold tamarind aftertaste; certainly a new unconventional flavor. I still opted for the Jasmine Iced Tea (P95) though, which had a more mellifluous taste albeit I was outvoted by my cousins by a significant landslide. One instance of their stellar service was when they would replace your glass of iced tea with a new one instead of just refilling your glass. This, according to the waitstaff, was done in order to maintain the quality of the drink.

I liked P.F. Chang's Fried Rice (P200) which consists of a motley of wok-fried rice, julienned carrots, bean sprouts, ribbons of eggs, soy and chopped scallions. Though usually there's a minute difference between those offered in the usual Chinese restaurants, this one sets itself apart by having a certain fusion of spices which exudes a sapid flavor that still manages to meld well with the meat dishes.

The quintessential Sweet and Sour Pork (P365) was a little disappointing. Not to say that it was bad, but for something that is ubiquitous in Chinese eating houses, I expected them to perfect this dish. I would have liked some more sauce, not just enveloping each chunk of pork but spilling over to the platter itself, allowing one to smother a piece with more of that sweet-sourish taste.

The Kid's Chicken (P145) brings what every normal kid loves -- chicken fillet in crispy fried batter. My cousin (yes, my cousin ordered this, not my daughter) chose the Honey sauce over the Sweet and Sour one, and admittedly it goes well together. Nonetheless, I'd still rather spend on another dish.

It was actually my nephew's birthday so we had to have noodles on the table according to old tradition. The long strand of noodle symbolizes long life and we chose to represent it with their Lo Mein (P225). A heap of stir-fried egg noodles attempts to hide a melange of treasures that span from bean sprouts and mushrooms to carrots and slices of celery.

The heat combined with sweetness in this Chang's Spicy Chicken (P320) definitely leaves one hankering for another bite. Each dice of chicken is coated with a glimmering tangy sauce flecked with chopped scallions, simply perfect with P.F. Chang's fried rice.

I wasn't particularly fond of the Northern Style Spare Ribs (P650). It was good -- quite savory with the tiniest hint of sweetness that borders on the imaginary, but for the price, I found myself gnawing on more bone than meat. A small ceramic containing a five-spice salt rub sits quietly in a corner, with the intention of enhancing the flavor profile currently present in the wok-braised ribs.

I loved the Buddha's Feast (P295) which is a farrago of stir-fried vegetables like snow peas, broccoli, carrots, string beans, baked tofu and mushrooms sitting on a pool of saporous brown sauce. Each healthy element was bathed in that sauce providing a flavorful moisture in each bite. You can opt to have it just steamed but I plump for the sauce that comes with the stir-fry.

The Crispy Honey Shrimp (P425) is as engaging as the Spicy Chicken with its thin batter enshrouding tender pieces of prawns and a slather of honey sauce glistening against its surface. It proffers a lovely counter to the spiciness of the aforementioned chicken; perfect with the fried rice as well, if I may add.

I'm used to lemon chicken being served plain apart from the obligatory slice of lemon at the side so Philip's Better Lemon Chicken (P380) at first glance certainly came off as, well... better. Lavished with a citrusy yet dulcet sauce graced with broccoli and embellished with lemon slices, this version had the right tartness married with a gentle sweetness that appeals to and definitely satisfies the gastronomic senses.

My ultimate favorite (since I loved the others too) was the Chang's Chicken Lettuce Wraps (P285). Finely minced chicken mixed in a jumble with mushrooms, green onions, and water chestnuts lie on a bed of undulated snow-white crispy rice sticks. On the abutting plate rest cups of cool and fresh lettuce. I gingerly scoop a couple spoonfuls of chicken meat onto a crisp lettuce cup, fold one side over the other to form a nice, neat wrap and bring it slowly into my mouth. Ahh, bliss! The coolness of the lettuce preludes a warm bite of the mixed filling; my palate relishing its sweet savory taste riding on a glimmer of spicy note at the end. The flavors break into a symphony as I continue my consumption, with the rice sticks even lending a textural crunch. It was simply addicting that I would have hoarded the whole platter had I just let my manners fly out the window. My cousins requested that I make them some too, and each wrap that I handed out came with a litany of internal debate whether or not to give them some. In the end, goodness triumphed over greediness though I vowed to order my very own the next time I come here.

And lest I forget, I should also point out that when a lettuce cup was suddenly perched upon by a small fly, our waiter generously replaced it immediately with a new one, even offering to bring us more should we desire it. Talk about exemplary service.

To conclude my nephew's lunch celebration, we jokingly asked our waiter if they had something for the birthday boy. To our surprise, a few minutes later, they did manage to whip up a complimentary birthday ice cream complete with a mountain of ruffled whipped cream dotted with strawberry syrup, a slice of strawberry resting near the apex and a magic candle that doesn't get easily blown out. Some of the other crew came out to sing a birthday song before surreptitiously retreating back to the kitchen. Yet another testament to their exquisite service.

P.F. Chang's
Spot: The Street (New Strip across Corte De Las Palmas) Alabang Town Center, Muntinlupa City
Contact No.: 687.5611 or 869.7837
Website: pfchangs.com.ph/
Facebook: facebook.com/pages/PF-Changs-Philippines

Enhancing Old Filipino Classics at Abé

2012-04-24T10:46:00.000+08:00

Just like a friend, Abé aims to bring comfort and solace through heart-tugging dishes filled with flavor and soul.

Abé is a restaurant dedicated to Larry Cruz' father, E. Aguilar "Abe" Cruz. It is part of the LJC Restaurant Group which also comprises Fely J, Lorenzo's Way, Café Adriatico and Café Havana, and serves Filipino cuisine influenced mainly by a Capampangan origin.

The Serendra branch always seems packed especially during dinner; you'd have better luck finding a parking space during a sale than getting a reservation here. Either you come at an early time or prepare yourself to wait awhile for a table to clear up -- which is what we did when we recently dined there. By the time a table was ready, so were we for our orders after leisurely perusing the menu.

It's something that veers away from the usual sour Sinigang dishes that I'm used to, this Sinigang na Boneless Bangus Fillet with Ripe Guava (P399). Yet, the tincture of sweetness I get is like a warm embrace that nestles you gently into a haven of savory broth, caressing and cocooning you into its depths. It has a thicker consistency than your regular sinigang made so by the ripe guava infused into its stock. Soft milkfish meat greet you with tenderness and sprigs of water spinach massage your palate. Every sup of that hot saporous soup only invites another.

Floating above pottage level were slices of eggplants, string beans and ox tail making up their Klassik Kare Kare (P595). Drenched in mustard yellow stew, each bite of the soft meat and fibrous tripe brings about a somewhat bland flavor enhanced only by the mauve shrimp paste nested in a small ceramic container. How I wish it had a more robust taste that has no need for the side spice, similar to the one of Kanin Club's.

The preparation of the Bamboo Rice (P250) purveyed some entertainment as the waiter tapped on the bamboo a few times almost to a beat, as if awakening the sheltered rice inside. A treasure of mountain rice mixed with some shrimps, wood ear mushrooms and bamboo shoots was unearthed as he slowly pulled up the upper part of the bamboo. Careful not to send the whole thing into a jumbled mess, I gingerly scoop a few spoonfuls of rice onto my plate. Not dry yet not irritatingly damp, these cooked grains lent a unique flavor that definitely harvested favorable responses from the table. A pretty nice change from the usual fried rice.

The Lamb Adobo (P410) was my favorite viand of the night. A nice twist from the commonplace pork or chicken adobo, the use of lamb was conducive to its perfect execution. Peeled garlic cloves were sprinkled all over the dark meat while garlic bits were interwoven between huge chunks. The sauce was admittedly on the briny side yet something that if melded with a tamer-tasted viand or rice, resulted in the perfect hodgepodge of flavors. And with the bamboo rice, it certainly delivered.

Washing everything down with our staple drink of Iced Tea (P75) and a svelte glass of Sago't Gulaman (P85) proved to be so satisfying. The former was thirst quenching with its cold temperature smoothly flowing through your throat and the latter providing a sweeter finish, punctured by orbs of chewy sago and cubes of translucent red gulaman, hobnobbing with crushed ice and a treacly brown syrup.

Abé
Spot: Serendra Piazza Bonifacio Global City, Taguig City
Contact No.: 856.0526
Website: ljcrestaurants.com.ph/abe/
Facebook: facebook.com/LJC-Restaurant-Group

Beating the Heat with Gelatissimo...

2012-04-20T13:35:00.001+08:00

Is it hot or is IT hot?

Eating gelato brings back memories of a time when we walked the streets of Firenze, a cone of gelato in one hand, the warm sunshine beating down our backs, and a gentle breeze ruffling our hair. Sadly, most of the gelatos I tasted here in Manila are of the slightly icy kind redolent of a sherbet's texture rather than a real gelato; well either that or they just weren't rich and flavorful enough to taste like one. That is until I've tried Gelatissimo's.

Originating from Australia, it offers a premium low fat yet creamy alternative to ice cream. Its dense consistency and smooth texture makes every bite a luscious indulgence, a perfect reprieve from the hot summer sun.

Their Chocolate Liqueur was a big hit for me. Raven black syrup splattered over a mountain of dark chocolate gelato sits invitingly behind the glass display, a small bottle of Bailey's Irish Cream (my favorite!) nestled luxuriously up front. It beckons, it tempts and I surrender willingly, already tasting the alcohol-tainted flavor of Bailey's even before the crew handed me the cup. And how it delivers!

For the other cup, I opted for two scoops. Beguiling with its chocolate hill marked with criss-crossing lines and dots of chocolate chips all blanketed with powdered cocoa is the Chocolate Truffle which was lamentably far too rich and chocolatey for my taste. The Choc Mint, on the other hand, I loved -- an obvious reaction if you know my propensity for chocolates with mint. Pastel green slopes partially covered by hardened chocolate veins and a scattering of chocolate shards; a dulcet abstract painting that enchants and captivates. How can you resist such a mellifluous canvas?

Deliriously satisfied yet yearning for more, this is definitely not my last trip to Gelatissimo, what with all the other flavors that are just begging to be tried out. Peering through the glass there's Pistachio, Tiramisu and Green Tea...

Not to mention Creme Caramel, Macadamia and Caramel, Rum and Raisin, Panna Cotta, Coconut and even Chili Chocolate! Talk about hot!

With the vast selection of flavors to choose from, it's understandably difficult to decide on a variant. What more those exotic, unique flavors that are alien to your palate. Gelatissimo generously lets you have a sample of the flavors via their colorful tiny plastic spoons, helping you bring your choices to at least a minimum.

Scoops:
1 scoop P110
2 scoops P160
3 scoops P190

Aside from gelato, they also offer brownies and coffee, as well as bambino cones -- mini gelatos dipped in colored chocolate coating and packed in insulated foams, great for parties, the size of which is just good for kids, for P720 per box of dozen cones.

Gelatissimo
Spot: G/F Serendra Bonifacio Global City, Taguig City
Contact No.: 576.3088
Website: gelatissimo.com.ph
Facebook: facebook.com/Gelatissimo

One Fine Dinner at Napa

2012-04-16T16:23:00.000+08:00

Good food. Good company. Good times.

After spending an entire day with my cousins, we ended it with a great dinner at Napa. It was pretty rare for me to venture out North so they wanted me to try their latest restaurant of choice. The restaurant was actually a big old house that they transformed into a picturesque dining place. Upon entering, a small, cozy nook greeted you with a mural right out of a Napa Valley setting. A couple of upholstered booth chairs on one side, and two rattan plus one red accent chair on the other, the table seats a party of six with a chandelier of wine bottles hanging over it. Off to the side are racks of wine bottles before descending upon a short staircase opening to the main dining area.

Such a charming site to behold! My eyes were immediately magnetized to the left corner where a huge arched hemicycle couch sat across two green distressed wooden chairs encircling a small round table. Leaf vines were artistically drawn across the adjacent walls while arresting paintings of dramatic maiden and European streets adorn them. A crystal chandelier dangles overhead, completing the perfect ambiance for a romantic dinner.

Straight ahead was another dining area with huge wooden slat doors that can be closed off for privacy. But my eyes immediately go back to the main hall. At the center was another intricate chandelier with warm lights; in fact, every section of the area seemed to have a unique one. There was a big picture window on the left where I could see a group of diners eating al fresco, all enjoying the cool night breeze. I love the country landscape paintings mounted in clusters on the walls; its different sizes and orderly mess arrangement adding more character to the place.

Further inside was the brick oven they use to bake the pizza. Outside at the front was the bar and an open-air roofed dining area dotted with dark brown picnic tables and chairs, and lit by rows of drop light lamps with cylindrical shades. Thank you to my cousin Michael for these two photos he took while I was busy scouting the menu and eating.

We started off with the Rustic Caesar Salad (P195). Crunchy croutons sit on a bed of romaine lettuce leaves, with tiny bacon bits scattered all over. A shower of powdered parmesan cheese falls on everything just like the first few signs of snow. The greens were crisp and the cheese sharp; a nice prelude of things to come.

The Seafood Chowder (P150) had a good viscosity, it wasn't too thick, neither was it watery. A piece of shelled shrimp was afloat while the rest were submerged in a pale yellow pottage of savory seafood stock. It was hearty and rich, and I would've eaten more had I not been aware that this dish was just the tip of the iceberg. I better pace myself if I wanted to have a go at everything.

The plate of Buffalo Wings (P190) was quite interesting to look at. Piled on top each other, these fiery-red coated wings looked so juicy and just begged to be bitten at, so I happily obliged. Dipping it in the tartar sauce, I munch along the length of a bone, relishing the heat brought by its slightly spicy skin.

I totally loved their Salpicado (P270) that I had to bring home another order of it. Dark brown pieces of tender beef piled abundantly in an oval dish, with garlic bits and slices of green pepper peeking in between slices. Half is submerged in sebaceous sauce that hints of garlic and yummy umami. It is quite spicy but pleasantly so; I dip the slices of toasted bread into the sauce as I poke more meat with my fork. With appetites whetted tremendously, we looked forward to the next dish.

Having been cooked inside a brick oven gave this Cinco Formaggio (P380) a rustic smell and look with its dark brown crust and sporadic tanned marks of the cheese. Deviating from the usual Quatro Formaggio, this pizza also had blue cheese which I adore. Aside from this, it also has kesong puti, mozarella, swiss cheese and cheddar cheese. A thin, crispy base with a melange of oozing hot cheeses -- ultimate cheese heaven!!

The Napa Special (P430) was a cornucopia of pizza ingredients -- pepperoni, cheese, black olives, onion rings, slices of red and green bell peppers, mushrooms, ground beef. There were even a few sprays of fresh basil. It was also good, but I'd rather go back to my formaggio.

Their Carbonara (P195) was so creamy and abounds with bacon bits and mushrooms splattered with powdered parmesan. But then this trait isn't rare at all. Still, it was a classic and a good one at that.

Chopped pink salmon bathed in white sauce interlaced with al dente penne pasta topped with yet again a sprinkle of powdered parmesan cheese constitute the Salmon Capers in Light Cream Sauce (P240). The sauce wasn't thick albeit still rich in flavor, I appreciated the lightness of the Salmon's taste as it complemented the cream. I would've had gotten more forkfuls but it was my cousin's order so I had to mind my manners.

The Pork Skewers (P150) had slices of grilled vegetables in between chunks of meat. Charred grill marks mar each piece, yet it stays tender and juicy.

My aunt wanted to order some Tod Mun Goong or Fried Prawn Patties (P335 for 5 pcs.; P215 for 3 pcs.) from 8 Spices, and though the two restaurants have different owners, they do allow cross orders. Pounded and grounded shrimps shaped like large cooked prawns are deep fried and ensconced in a hardened edible bowl. I cut a small portion and dip it into the accompanying sweet chili sauce and bask in some ambrosial breaded seafood. I cut a couple more bigger portions before finally stopping myself and giving the others a chance to taste it as well.

Again, these two photos of the 8 Spices interior are courtesy of Michael since I wasn't able to explore the abutting restaurant anymore. Now back to Napa...

We watched with anticipation as the waiter slowly placed the plate of Lava Cake (P190) on our table. Its gradual descent seemed to go on forever as the aromatic smell of chocolate wafted in the air. I could almost see a cartoonish wisp of smoky scent in the shape of a hand with that come-hither signal pulling all our noses simultaneously towards the dish. A globular scoop of vanilla ice cream is perched on top of a circular ladyfinger, a bright red cherry on its apex. A round chocolate cake dusted with powdered sugar rests nearby, like a dormant volcano about to awaken from its sleep and explode. A gradual slice of the fork triggers a graceful eruption of molten chocolate. We observed in awe as hot liquid poured forth from its confines, eliciting drooling faces from the table. I took a forkful of the warm chocolate cake, scoop a little of the sweet syrup and gingerly brought it to my mouth. My palate was relishing the soft and moist sponge as my hand was concurrently reaching for a forkful of ice cream. A rush of coldness hit my gustatory organ before it all melded into a beautiful symphony of flavors. Word of advice, order this beforehand (together with the other dishes) as it takes about 25 minutes to prepare this cake.

Everyone was already full from all the food when out came three more complimentary cakes for us to try out and share. Apparently, they've just recently introduced these and weren't even on the menu yet. I started my second round of voracious indulgence with the Espresso Cheesecake (P150) which had a strong coffee flavor. That bold taste rode on a creamy texture curbed only by a tiny dollop of whipped cream. A generous amount of blueberries threaten to fall off the cheesecake cliff. This Blueberry Cheesecake (P150) was dense though the tartness of the berries saved it from being cloying. I have yet to try a cake akin to Dayap Dulce De Leche (P95). The first thing that caught my eye was how the red syrup swirl didn't exactly mesh well with the greenish blue color of the cake. Slivers of almonds clutter the icing perimeter, while a layer of cream spread with a tincture of dayap flavor is sandwiched in between sponges. I like the citrusy taste the dayap lends and the texture the almonds bring. Among the three, this was what I favored albeit it still lacks some visual appeal. I'd still go for the lava cake, hands down.

What a gluttonous group, and with such good food, it was hard not to be.

Napa Restaurant and Bar
Spot: 12 Scout Borromeo St. South Triangle, Quezon City
Contact No.: 414.8272
Email: naparestaurantandbar@yahoo.com
Facebook: facebook.com/Napa-Restaurant-Bar

8 Spices
Spot: 12 Scout Borromeo St. South Triangle, Quezon City
Contact No.: 332.1896
Email: eightspices@yahoo.com
Facebook: facebook.com/8SpicesThaiCuisine

Banana Leaf... Where's My Plate?

2012-04-09T22:09:00.001+08:00

I merely thought they would put banana leaves on our plates, I didn't expect them to actually place just a banana leaf in front of each of us. It was really no problem, just be aware of the boundaries so you don't mistakenly place platters on top of your dinner.

I've just tried Banana Leaf one time a few years back and frankly I don't remember much of what I ate here. After finding out that our staple dishes were unavailable in another resto, I suggested we dine here instead.

I usually love honey garlic marinades so I liked the Honey Garlic Spareribs (P238). It was sweet with just a tiny tinge of ail despite the shower of garlic bits on the pork. I souse the meat some more before taking a bite of that delicious combination of flavors. My teeth played tag with the bones and it can get in the way of some good porcine meat. Nonetheless, I happily nibbled on some more just to get that nice blend of honey and bulbous herb.

The Penang Fried Rice with Salted Fish and Chicken (P188) was your usual tumble of dry long grains, carrot bits, orbs of green peas, ribbons of omelette with bits of spices here and there and the occasional flecks of meat.

I really loved the Pad Thai Banana Leaf Style (P188), which danced on a thin line of savory and sweet. Each flat, broad noodle carried much flavor only enhanced by the jungle of julienned carrots, cabbage, fried tofu, bean sprouts and a scattering of crushed peanuts. I found myself getting additional servings in between entrees.

I thought the Half Hainanese Chicken (P298) to be dry. The meat looked sorry and pale, it wasn't in the least bit appetizing to look at. I could even see some pink marks on the poultry, uninviting would be an understatement. The soy sauce, flashing red chili and pounded garlic ensconced in a juxtaposed trio of sauce dish even failed to give the dish more excitement.

The Malayan Beef Curry with Potatoes (P278) was surprisingly enjoyable. It wasn't outstandingly spectacular -none of the dishes really were- but they were more than decent and reasonable enough for the price. Strips of beef gracefully floated in a serene current of pale yellow curry, nuances in color evident in the swirls between flotsam and jetsam. There were dices of potatoes staying adrift though I ignore them. I didn't want its starchy texture to meddle with the low viscosity of the curry sauce. Best paired with plain rice though I eat it with the Penang one just the same, it hit the right touch of spiciness on my heat-o-meter scale.

Banana Leaf
Spot: P1 Concourse Level Power Plant Mall, Rockwell Center, Makati City
Contact No.: 896.1828
Website: bananaleaf.com.ph/
Facebook: facebook.com/Banana-Leaf-Philippines

Shi Lin: Home of Great Xiao Long Bao

2012-04-05T22:25:00.000+08:00

My new favorite dim sum...

The problem with having Alabang Town Center as my second home is that having frequented the place as much as I have over the decades, guarantees a lack of new dining possibilities. That's why when they recently opened new wings such as The Garden inside the mall and The Street at the outskirts, I was ecstatic at having so many uncharted places -at least on my blog- of degustation. Our next stop was Shi Lin.

The place was clean and the lighting was warm. Tables with an overlay of wood design and red chairs and booth seats were spaced appropriately giving ample space for waiters to mill around the restaurant. The walls exhibit patterns of wood projecting a modern vibe to this Taiwanese interior. Overhead, there were some wooden slats and beige-colored squarish lanterns lined up in a row. In the middle hang a series of drop light chandeliers to complete the ceiling's decor. Feeling famished, my eyes began to trek the menu.

I've mentioned this before -- I don't get why drinking soda after eating century eggs leaves such an execrable taste in the mouth. Must be due to the conglutination of the compounds of both components. But rather than stay away from this pseudo-hundred year egg, I steer clear of soft drinks instead. This particular Century Egg with Bonito Flakes (P95) is sliced into six, fanning out from the middle and topped by slices of scallions. I like the silky feel of the brown sauce poured circularly upon all the pieces providing that sweet undertone to the egg's creamy dark yolk and gelatinous whites (or blacks ;p).

Ordering the Noodles with Sesame and Peanut Sauce (P138) proved to be imprudent. I should have known by the sound of it that no sapid savory taste could come out of something that remotely resembled peanut butter on noodles. It was sticky and quite choky, I could only attempt to get a few spoonfuls into my mouth before finally pushing the dish back and looking for something else to digest. It clearly needed a strong contrasting flavor to cut through the nutty pastiness of the dish. In retrospect, I believe I would have far better enjoyed its spicy counterpart, which I plan on devouring on my next visit.

Another regrettable dish was the Drunken Chicken (P255) which, more than anything else, has more to do with my neurons being unable to process how a protein etched in my cognitive perception as something supposedly hot, is being registered by my gustatory organs as something quite the opposite. Slices of cold chicken lay fanned out like a deck of cards forming a semi-circle. I couldn't quite remember the taste of the soup stock it sits upon, nothing really repugnant I reckon, but all flavor analysis were paralyzed at the first touch of that cool poultry meat.

Short-grained rice of pale yellow hues lay in a jumbled heap with sporadic pieces of pork, tiny ribbons of omelette and the occasional strands of spring onion. It's simply so satisfying to munch on this flavorful Fried Rice with Shredded Pork and Egg (P98).

CRRRUUNCH!! Loud crackling noises escape the lips as my molars chomp and grind on the Crispy Salt and Pepper Squid (P289). The breading is seasoned well, though again, nothing that would compel me to order it once more on my subsequent gastronomic sojourn.

Take the previously mentioned scrumptious pale yellow rice, add some nicely fried chops cut into strips and sprinkled with a dash of pepper, and you've got one toothsome savory dish in this Fried Rice with Pork Chop and Egg (P195). The tender pork encrusted with crispness exudes with such umami flavor that is appetizing enough to warrant deadly stares upon signs of stealing hands.

I enjoyed the Vegetable and Pork Dumpling (P158) albeit there was nothing really exceptional about it. The veggie flavor was more pronounced than the meat, as I feel tiny green fibers threatening to wedge in between my teeth. We could see the cooks behind the glass walls laboriously preparing each piece, stuffing mashed greens into doughy wrappers and lining them up in rows for steaming.

It was my first time to eat Xiao Long Bao (P138 6 pcs; P230 10 pcs) -- shocking, I know. Until recently, dim sum remained for me as either those assorted dry meat wrapped in dumpling wrapper or those exposed ones with sauce (like chicken feet or spareribs with tausi), just not one with soup inside. I scan the instructions printed on a laminated piece of paper and decided against it. Instead, I gingerly pick up a piece in between my chopsticks and nestle it carefully on my Chinese spoon half-filled with soy sauce plus a single sliver of ginger. After dousing it for a few seconds, I then pick it up and slowly bring the whole piece into my eagerly anticipating mouth, internally praying that the dainty wrapper is durable enough to see its short journey to the end. My teeth gently come together and the instant they meet, a gush of somewhat saline broth deliciously awash my palate. The ensconced ground pork stuffing finally escapes into an exquisite terpsichore with the soup, evoking a taste so highly gratifying, I pat myself on the back for opting for the 10 piece order instead of the 6.

The Shi Lin Cheese Cake (P105) reminded me of the Japanese cheesecake in BreadTalk. A light and airy sponge with a mantle of oval-shaped brown veneer, it was like an imaginary kiss that tickled the lips at the first forkful. Wash it down refreshingly with the Passionberry Iced Tea (P60) that's suitably sweet and revivifying.

A few hits and a few misses, but still, this restaurant merits more visits, if only for several pieces of those lovely Xiao Long Bao.

Shi Lin
Spot: G/F The Garden (New Wing) Alabang Town Center, Muntinlupa City

Showing Your Best Food Forward! (Part 2)

2012-04-01T23:36:00.000+08:00

The second installment of my Best Food Forward gastonomic journey...

I'm really not one to have a penchant for paella. I haven't really thought about why that is so. I do have an aversion towards sticky rice, so that may be one reason. As I neared this particular booth however, the lady (I'm thinking she's the owner though I didn't get to ask) offered a bite of the Paella Valenciana, which is one of the most popular varieties. It's a mix of meat and seafood so there's pork, shrimps, chicken, clams and chorizo. Yes, it's sticky still, albeit there was so much flavor that after trying out so many saccharine sweet desserts that afternoon, I pined for a few more spoonfuls of this savory dish. She eagerly handed me another serving, this time of the Paella Negra. As the name implies, it was painted in deep black ink and was more of a seafood type with shrimps, mussels and squid. I also liked the abundance of flavors but if I were to choose, I'd still get the former. That's not to say that I'd reject any more offers of the latter, the two were really so good, it's best to just have both.

Paella Margarita
0917.537.1000 / 840.5240
order@paellamargarita.com
http://paellamargarita.com/

At first glance, the bars of chocolate draped in various patriotic prints were reminiscent of Theo and Philo's artisan chocolates. After sampling different variants, I decided I like these better. Theo's have that dark cacao taste that I'm not fond of, while these have a milder dark version that's more amiable to my palate. Apparently the Pinoy pride clad ones are made of local chocolates while those that are infused with different flavors are made of imported ones. My favorite would have to be the Sea Salt with its tantalizing sweet-salty taste. Biting into the bar gifts me with tiny salt crystals that lend texture as well. It was redolent of the Crisostomo chocolate bar that I enjoyed so much. I also love the Peppermint simply because I love chocolates with -you guessed it- mint (but you already know that). And the Cappuccino has that coffee undertone that's just right and not at all cloying.

Unit 16 Sweets
0919.404.8265 / 0917.569.5854 / 895.9180
http://unit16sweets.com/

I primarily thought these were gonna be one of those sickeningly sweet tarts and cakes so it took me longer than a couple of seconds to accept the samples being handed out. I popped a bite of the Louise inside my mouth and I was surprised to find that it wasn't as treacly as I feared it would be. Moreover, the lovely pecans gave a complementing texture that enhanced the overall balance of the tart. The Aurore was equally divine. A crush of macadamia nuts topped by a layer of caramel with an overlay of generous, velvety-smooth dark chocolate constitute this heavenly dessert.

Cinq Dessert Boutique
0917.625.2611
244 Amapola St. Palm Village, Makati City
angela@cinq.com.ph
http://cinq.com.ph/

I love nuts! Pistachios, cashews, almonds, macadamias; I just love munching on these. My only complaint is that it's not easy breaking open pistachio shells one by one just to get the marred yellow green nut inside it. After a while, my thumbs and forefingers start to sore. Hence, I always light up when I see shelled ones in a pack.

Nutsyriya
0922.898.4537 (Jenny Delos Reyes)
347.1014 / 245.0151 / 245.5437 / 254.5142
nutsyriya@yahoo.com
http://www.facebook.com/pages/Nutsyriya/225116940892544
http://twitter.com/#!/nutsyriya

There was a time when we had no cook, for about three years we lived on dining out or ordering in (I don't cook, I just eat). The problem was, these types of dishes were usually the fast food types -- unhealthy and redundant. I love how Our Kitchen offers frozen home cooked meals which you can pick up from their branches or have them deliver right to your own doorstep. You can heat them in the microwave or in a pan if your prefer. The nice part is, these dishes look way better than your usual fast food fare, and they sound awfully better too -- Callos, Seafood Kare-Kare, Blackened Dory, Chicken Cordon Bleu, etc.

Our Kitchen
415.8777
47 Examiner St. West Triangle, Quezon City
ourkitchen.mcs@gmail.com
http://ourkitchen.com.ph
http://www.facebook.com/OurKitchenbyManilaCatering

With flavors such as Cherry Pistachio, Banana Caramel, Almond Cointreau, Blueberry Cheesecake and Manchego Cheese, who in their right minds wouldn't be drawn to buy from this artisan chocolates booth? I got myself the Danish Blue Cheese with that sharp bold flavor curbed by the dulcet trait of the silky cocoa. The Green Tea Black Sesame had that light popular flavor splattered with black sesame seeds. Word of advice, don't leave it somewhere slightly warmer than room temperature, it does melt easily, but the richness of taste does retain. I look forward to devouring more of their special variants.

Choclery
0917.895.8168
choclery@gmail.com
http://www.facebook.com/choclery

I've been hearing about this savory pastry for a long time from Mercato Centrale frequenters and other food bloggers so I was excited to see their booth set up in the event. I looked over to the side where the panzarotti pastries were filed. It was larger than an empanada and was similar to a calzone. I didn't get the name of the sample I tried but it was uber soft and delightfully cheesy. You can dip it in pesto sauce or tomato salsa but my favorite would have to be the blue cheese, albeit this giant pastry is flavorful enough to be eaten on its own. And since I love pizza rolled with arugula leaves and alfalfa sprouts, having these atop the panzarotti easily made me smile and love it even more.

Mama Lou's Italian Kitchen
0917.834.6262 / 519.1977
B1 L36 Tropical Ave. cor Tropical Palace BF International, Las Pinas City
http://www.facebook.com/mamalous

Panzarotti
Mercato Centrale, Bonifacio Global City

This Crunchy Belly should be banned. Something so sinfully good that warrants a trip to the doctor shouldn't be allowed to be seen, much less eaten, well at least by my dad. Thin slices of pork belly seasoned then deep fried are gathered in a heap with that come hither look and saporous aroma, inviting, luring, tempting. If you're on a diet, I'd recommend not even tasting it, for one tiny bite would just lead you to another, then another, and then all traces of resistance will surreptitiously melt into nonexistence.

Carlo's Kitchen
0927.306.2738
mychefdad@gmail.com
https://www.facebook.com/pages/Carlos-Kitchen/232812713399042
http://twitter.com/#!/crunchybelly

It's interesting to see lots of ice cream makers nowadays churning out unique flavors which definitely give the commercialized ones a run for their money. Pint offers flavors such as Red Velvet which I found too sweet, and Strawberry Lemonade which is a tad sour for my taste. There's also the Lindt Dark Chocolate, a brand that I love only it doesn't translate well when in ice cream form - at least for me. It's too rich and it needs something to cut through the chocolatey taste. I love their Banoffee variant though. The refreshingly cold ice cream hit my tongue with such lightness only to be interrupted by bits of sweet banana and a faint hint of toffee swirls.

Pint
0917.535.5691 / 964.1428
pinticecream@gmail.com
http://pinticecream.com/
http://www.facebook.com/PintIceCream

I first tasted these differently flavored cream puffs in Trinoma. Of all the available varieties, my favorite was the Mango Almond which unfortunately they didn't have at the booth. The Chocolate Almond was so-so and I abhorred the cheesecake variant -- New York Cheesecake if I'm not mistaken. I couldn't describe it accurately except that it left an unpalatable taste in the mouth; definitely a far cry from the real cake counterpart. But the Mango Almond I definitely liked. The pale yellow mango cream blanketed the top of the chewy bread, dotted by slivers of almonds. Its subtle sweetness blended seamlessly with the rush of cream inside. The bread being chewy and cream-filled made eating it a challenge, but one that I welcomed evident by the stares my cousins were giving me as I licked the last residue of mango cream off my fingers.

Chewy Junior
2nd Level Trinoma Mall, Quezon City
3rd Level Greenbelt 3, Makati City
http://www.facebook.com/ChewyJrPhilippines

It's not hard to notice the cute little cupcakes in this booth, with those designer bags and Angry Birds characters as toppers. But my daughter was already calling me to say that she was hungry and wanted some doughnuts or just something sweet to munch on. I decided on the cake balls on sticks since I figured they were easier and more convenient to eat while malling. Little did I know, I should have bought more than a couple. The Red Velvet flavor was moist and delicious, not at all cloying which is a plus for me. The Chocolate Mint on the other hand had the same moist chocolate cake center, with a minty chocolate cover. Have I ever mentioned how I love mint in my chocolates? It became a heated game of tug of war as I fought for my alternating bites against my daughter.

Little Miss OC's Kitchen
0917.812.6833 / 0917.812.6844
853.1321 / 852.6767
109 Magallanes Ave. Magallanes Village, Makati City
littlemissoc@yahoo.com
http://www.facebook.com/littlemissocs

I liked their Milk Tea for its no-nonsense taste. Definitely a classic like the ones before bubble teas came sprouting all over the metro, this milk tea had a clean, refreshing taste. What kept it more interesting is the option to add Bailey's -- an Irish coffee cream that I absolutely adore. I usually infuse a shot into my coffee, I hadn't thought about mixing it in milk tea. Smart!

Gold Leaf
goldleafteas@gmail.com
http://www.goldleaftea.com.ph/
http://www.facebook.com/goldleaftea

Yet another lollicakes slash cakepops slash cakes on sticks were these Popcakes. I didn't get to taste them but variants such as Red Bull, Bailey's and Milo sounded so intriguingly good. Did I mention how I love Bailey's?

Popcakes
710.6791
653B Col. A. Buenaventura St. Brgy. Addition Hills, Mandaluyong City
http://www.popcakes.biz/
http://www.facebook.com/pages/Popcakes/149695525067880

So we come to the end of my afternoon food adventure. There were a whole lot more at the event, but alas, it was improbable for me to feature them all. Until next year then!

Showing Your Best Food Forward! (Part 1)

2012-03-30T20:08:00.001+08:00

An afternoon of corner-to-corner, wall-to-wall, bumper-to-bumper fraternizing with the best possible company -- food, glorious food!

It was my first time to attend the Best Food Forward event. Armed with my DSLR and a picky appetite, I had no intention of taking photos of each and every booth. Not that I was being snobbish or anything, but I figured I needed a game plan if I wanted to take pictures of even a decent number of concessionaires. My first rule, skip the ones I've featured before like those from the Ultimate Taste Test or Dessert Comes First event. Second, take photographs of whatever catches my eye that I deem fancy or unique or just plain appetizing. Simple, yes? Thought so, too. My shoulder blades and feet had a different opinion though, by the time I was "through". So let me walk and talk you through my gastronomic finds.

The Spinach, Feta and Sundried Tomato Quiche had a smooth, cheesy flavor that was light on the stomach. It's something I'd want to munch on while reading a book, only to find myself finishing a whole box later.

Simply Pie
http://simplypie.multiply.com/
http://www.facebook.com/simplypie

I only got to try the Wicked Bites which are chocolate brownies with a hint of chili. Though I hate anything too much fudgy, I appreciated the kick that gave an additional layer to an otherwise ordinary brownie.

Dragonfly Desserts
0917.823.1123 / 624.6459
http://www.dragonflydesserts.ph
http://www.facebook.com/DragonflyDessertsManila
https://twitter.com/#!/ddmanila

I liked the sticky pearls gathered at the bottom of the Royal Milk Tea, but then again, that's a common property found in that particular sinker among all milk tea shops. The flavor was subtle and I couldn't find anything that can make this standout from the rest of the fast-sprouting bubble teas in Manila.

Bubble Tea
http://www.tokyobubbletea.jp/
http://www.facebook.com/tokyobubbletea

Owned by LJ Moreno-Alapag, these lollipop lookalikes are actually round chocolate-covered cakes on sticks. I loved how moist the Red Velvet was; a trait I need in a cake since I hate the choked up feeling you have when eating a dry, dense sponge. Another flavor I liked was the rich Cheesecake that was soft and creamy on the tongue.

The Lollicake Factory
0999.777.4443
56-D East Capitol Drive Brgy. Kapitolyo, Pasig City
lj_ricafort@yahoo.com
http://thecakepopfactory.blogspot.com/
http://www.facebook.com/pages/The-Lollicake-Factory/178289495521727

These cake pops (apparently another term for lollicakes) are all chocolate flavored according to the lady manning the booth; they just differ in design. It was nice and all, but really nothing that grabbed and kept my attention for more than the time it took me to take a few snapshots.

Blue Sugar Cakes by Charlotte
http://www.facebook.com/bluesugarcake

It was already slightly tough albeit still chewy when I sampled a couple of their buns. Understandably, the bite-sized pieces were already exposed in the air for a while. Still, I enjoyed the elastic trait of this bread, imagining how softer it could be had I eaten it fresh. I tasted the Original Black Sesame and Dark Chocolate. Though the flavors were subtle, they had this addicting quality that made me crave for more. In hindsight, I'm not sure if it's the flavor itself that got me hooked or the fact that I was leisurely chewing on some deliciously comforting bread that was making me hanker for those buns.

Mochibuns
217.8215 / 622.2575

I know, I know, I featured Mochiko before. Still, I couldn't resist posting their new flavor -- Milk Tea. I didn't even get to taste it because I was already full and I was afraid to buy some and have it melting before I even got the chance to pounce on it since I wasn't going home yet. I love milk tea and the new flavor intrigued me, that's all.

Mochiko
http://www.facebook.com/mochikomochi

Honestly, no one can eat from all these booths in one afternoon and it was just too darn frustrating that these seductive Italian ice cream flavors can no longer fit into my bulging belly. I would have loved some of those Chili Chocolate, Blueberry Cheesecake, Strawberry Shortcake, Bailey's and Tequila Rose!

Mio Gelati
miogelati@yahoo.com
http://www.facebook.com/miogelati
https://twitter.com/#!/miogelati

As I tasted the Red Velvet, the consistency of the cake was sort of crumbly, almost like there were traces of sugar crystals folded into the cupcake. As I said, I need moisture in my cakes, hence I wasn't particularly fond of this one.

Sugar Cakes by Ana's Kitchen
725.4090
sugarcakesbakeshop@gmail.com
http://www.facebook.com/sugarcakesbakeshop
https://twitter.com/#!/SugarCakesBakes

When I first saw these, I thought they were inverted lollicakes. There were far too many of them at the event that it was hard to keep track. Upon closer look however, they were undoubtedly chocolates hardened into little plastic cups topped with marshmallows, chocolate chips and candy sprinkles. These were actually made by the daughter of Pepita of the eponymous Pepita's Kitchen. Similar to chocolate spoons, the key to enjoying these sticks of chocolate happiness is to dip one into a mug of warm milk, gently stirring it while marveling at the slowly melting cocoa. When most of it is melted, you can then enjoy nibbling on the remnants still attached to the sticks while sipping on your now flavorful chocolate milk. Happiness!

Chocolate Happiness
0917.8660662 / 425.4605

Pepita's Kitchen
http://www.facebook.com/people/Pepitas-Kitchen/100000683547845

When I got to the booth, there were no samples of the Crack Pie so I tried the Nutella Cupcakes instead. I really don't have a predilection for chocolate cupcakes so even an impregnation of Nutella into this one didn't come off as captivating for me.

Red Hot Oven
0917.819.4700 / 0918.962.4700
https://www.facebook.com/pages/The-Red-Hot-Oven/185159758198155

This, too, was made by another of Pepita's daughters. Since I have yet to taste the legendary Butter Beer at the Wizarding World of Harry Potter, I have nothing to compare this drink with. But if I had to imagine what it would taste like, I reckon this comes pretty close. A tincture of butterscotch curbed by the cream that blanketed the cup, it was light and not at all cloying; there were no traces of alcohol if indeed there was any at all. It had a unique flavor that my gustatory organ yearned for long after I've sipped the very last drop.

Butter Beer
0917.8660662 / 425.4605

Pepita's Kitchen
http://www.facebook.com/people/Pepitas-Kitchen/100000683547845

A tamed crunch echoes the crispness of each piece of popped corn kernel as I put in a couple of clusters of the Almond Caramel Crisp into my mouth. The nutty and sweet flavor was very well received by my palate, but even more interesting was when the crew offered me some Cheese flavored ones to go with it. The subdued saltiness of the latter melded quite beautifully with the nuts and caramel making for an ambrosial afternoon snack.

Chicago Popcorn Shops
556.6625
chicagopopcorn@gmail.com
http://chicagopopcornshops.com/
http://www.facebook.com/ChicagoPopcorn

Mango Box
0939.589.5895
3878 St. Paul St. Rocka Village Plaridel, Bulacan
queenvictoria_0920@yahoo.com

More of these delectable edibles on my next post!

Draft Gastropub: More Than Just The Beer

2012-03-25T21:35:00.001+08:00

Who would have thought that an intimidating-looking beer place serves some scrumptious and highly palatable grub as well?

I usually steer clear of bars and late-night gimmick places as they spell out lots of smoke, unbearable noise and sometimes (or most) even a madding crowd. So when I heard about the great food served in Draft, I was hesitant at first since my mind was already conjuring up images of nightmarish cigarette rings and elbow-to-elbow contact with a laughing mob, all while trapped inside a sickening pandemonium. I don't know how accurate (or inaccurate) my perceptions were, but when we arrived during lunch time, the place was quiet as a mouse. No horrific traces of cigarette smoke, none of that hullabaloo; just a few conticent cliques peacefully enjoying their meals.

The taproom was a bit daunting with its dark wooden walls and equally dark wooden tables and chairs. The bar's massive shelves were outlined with golden frames and raven bar chairs are reminiscent of furniture straight out of a secret men's club sitting room or parlour. The place was a bit deserted as we slid into our booth, a stark contrast to its ambiance when night falls, according to my brother. Apparently, not everyone is aware of the good food served in this place, though the term gastropub should have been a clue. Gastropub is a portmanteau of gastronomy and pub which differentiates the ordinary watering hole from one which serves more than the mundane finger foods paired with beers.

Above the wall-to-wall mirror was a ledge that carried juxtaposed bottles of European beer. A menu written in chalk served as a gigantic backdrop; a similar copy of which is printed on pale yellow paper and used as a place mat.

For starters we had the Blue Cheese Salad (P320), a nice recommendation from the waiter that would - according to him - go well with our Bleu Cheeseburger. It was a melange of romaine lettuce, slices of pears, bits of walnuts and crumbs of blue cheese. The salad leaves were cold and crisp, a nice complement to the moisture-rich pears. There was an intermission of crunch from the walnuts and as I searched my palate for a taste of the blue cheese, it rewarded me with a faint tinge of minute creamy texture that was sharp and salty (albeit subdued), and then it was gone.

I appreciated the tenderness of the Chicken Tenders (P220). Do ask for some aioli sauce as it pairs better with the chicken than the sour cream that came with it. There was a tincture of sourness that didn't meld well with the fillet, it needed some dab of acidity provided beautifully by the aioli. You can also go for the sweet chili dipping sauce just to break the monotony.

We got the Pappardelle (P390) for our pasta dish, which had broad thin noodles pretty much like a wider version of fettuccine. The beef ragout paints the pasta red while large shavings of parmesan are scattered atop the pile. I liked the rich flavor of the ragout and as I poked through a slender shard of parmesan, the gorgeous sharp taste hit my tongue and danced daintily with the beef chunks.

The Bleu Cheeseburger (P390) was a hearty one. US Angus beef topped with bleu cheese, onion jam and truffle aioli, it was one succulent bite after another. The beef was so soft and tender that I could slowly feel the juice trickling down the corners of my mouth. That onion jam was redolent of caramelized onions that lent a sweet note to the meat.

I loved the Fish and Frites (P350) for its melt-in-your-mouth property of the fillet. Add to that the nicely seasoned crunchy beer batter and you've got yourself a lovely dish. Dip it into the tartare sauce and feel a tangy and delicate reciprocity of flavors. We asked for some balsamic vinaigrette for the salad which leaves a nice acidulous taste on the palate.

The meal was indeed a pleasant revelation of a place that's easily misjudged as just another gin mill.

Draft Gastropub
Spot: Unit C The Fort Entertainment Center, Bonifacio Global City
Contact No.: 846.9725
Facebook: facebook.com/pages/Draft-Fort-Bonifacio

I Heart Gong Cha!

2012-03-22T16:44:00.000+08:00

After hearing about it for so long, finally, I get to have one right in my territory.

Gong Cha was first launched in Taiwan in 2006, and now boasts more than a hundred outlets worldwide. They use Taiwanese fresh tea for every beverage and albeit the liquid tea isn't bad yet, they throw it every 4 hours(!) just to ensure the quality of the drinks they serve.

Their branch in Alabang is big enough for a tea place. Situated in the new wing, its interior exudes a simple yet cozy vibe with maroon walls interrupted by smoky swirls of white. Marble top tables and black hard plastic chairs were spaced comfortably and the lights dimmed accordingly.

Since I'm a Gong Cha virgin, I opted for their most popular drink, one of the house specials -- Gong Cha Milk Winter Melon Tea (P80) and added my favorite sinker, coconut jelly (P20). It did not disappoint. This time, I was really happy with what I ordered. I usually get disgruntled when the product does not match the hype, so this was indeed a touchdown, a home run, a 3-pointer -- definitely a winner.

Since it was messy to remove the dome lid just to take a sip, I went right ahead and plunged my straw into the hole. I figured since I drank my Happy Lemon green tea with rock salt and cheese via straw, it was only fair to drink this the same way too. A rush of smooth, foamy milk cream greeted my mouth and what transpired within the next few seconds was a hobnobbing of my tongue with a creamy yet clean texture. I could see a sprinkle of matcha powder on top though it was imperceptible and seemed more of a suggestion rather than an additional flavor profile. As I dug my straw deeper into the drink, my mouth was awash with mellifluous overlapping tastes of young winter melon and sugar, punctuated by the sporadic coconut jelly. I could feel my eyes closing as I revel in the addicting taste. A loud, windy sound signaling the emptiness of my cup broke my reverie. I finally open the lid, tilt it towards my lips and pat the bottom while the remaining jelly slides gingerly towards my open mouth. The last dulcet drops make me yearn for my subsequent Gong Cha visit, and next time I'll get the largest glass. No sharing please!

P.S.
Will someone please tell me the Gong Cha flavor similar to Serenitea's Hokkaido milk tea. I wanna try that one too and see how it would fare compared to Serenitea's version. Thank you!

Gong Cha
Spot: Ground Floor The Garden (New Wing) Alabang Town Center, Muntinlupa City
Contact No.: 0923.4509523
Website: gongcha.ph
Facebook: facebook.com/gongcha.ph

Crisostomo: Turn of the Century Filipino Cuisine

2012-03-17T20:20:00.002+08:00

Filipino cuisine is slowly wedging its foot in the international food scene. The difficulty lies in how to translate the usual family-style servings to something that's more french gourmet (read: sophisticated) looking to be more easily accepted by the other parts of the world. Albeit it would be splendid to see adobo or sinigang in some minimalist and artistic creation (I love watching chefs' different plating techniques), sometimes though, those big servings are the ones that spell comfort and home, and I think those are some of the endearing characteristics of Filipino food, one fact that is equally important to portray to the rest of the globe.

When we dined in Crisostomo's Nuvali branch last year for a little afternoon snack, I didn't think much of the place. Perhaps because all we had ordered were iced tea, sago't gulaman and halo-halo to quench our thirst after basking under the hot sun. Now, a branch has recently opened in Alabang Town Center so we grabbed the opportunity to try their food this time. Reading through their menu was like taking a trip down Noli Me Tangere lane as every dish title included a character's name or a place from that setting. Monikers like Tinapa ni Tiburcio, Elias' Choice, Tadyang ni Tiago, Atchara ni Ibarra and Adobo Damaso lend an amusing personality to each dish. There were even three kinds of sinigang humorously named Sinigang Gomez, Sinigang Burgos and Sinigang Zamora.

The restaurant was a bit small and cramped. Nonetheless, the decor exudes a Spanish maharlika vibe that's cozy and warm. Wooden balusters line up the glass windows, portraits are mounted on the Tiffany-blue wall, framed by intricate carvings. A big distressed wooden China cabinet houses liquors, wine glasses and pristine white tea sets. Locket and vintage pendants as well as beaded jewelries hang from wooden hands that protrude from mirrored walls. And at the center, an elaborate circular candelabra with tall tea lights and transparent globes pierced by twig-like structures serves as a conversation starter to while away the time.

Finally our food arrives one by one. Don Juan (P295) is an inihaw na liempo dish that was typically your run-of-the-mill pork ribs (though it looked more like belly). Cut into strips, these grilled porcine meat rests on a small banana leaf and showered with chopped chives and garlic bits. The meat was marinated nicely and tender to the bite but for the price I had expected something more.

Bopis de Salvi (P250) wasn't on this particular menu (something about the wrong one being delivered to this branch) but the waiter revealed that they do have a bopis dish when we asked for one. A mishmash of chopped pig's lungs and porcine heart, this could have been a great comestible save for one tiny detail -- it had chopped liver. My least favorite non-exotic food in the world (!). The red pepper provided a nice heat but I was too busy segregating the tiny chunks of liver that I didn't get to enjoy eating this course.

If you constantly read my blog, you'd know that I love callos. I love the oleaginous property, the bold tomato flavor and the fat-laden proteins. Unfortunately, albeit the Callos de Aguinaldo (P325) is good, it lacks that solid oomph that I look for in this kind of dish. Instead of the usual chopped pieces of ox tripe, this one had longer strips that contributed to a texture that's more rubbery than usual. There were a few chorizo slices and some red and green bell peppers. The sauce dances on the watery end of the oil-water spectrum and the tomato sauce is milder in taste. There was a hint of spiciness alright, but it wasn't enough to fill the void I felt while missing Las Paellas' or Sugar House's version.

The Bella Bandida (P295) consists of three strips of pan fried milkfish belly topped with julienned burong mangga and bagoong or shrimp paste. The ever present chopped chives were also there for decoration mainly. This was my favorite among the viands. The fish was succulent and seasoned perfectly; the acidulousness of the pickled green mangoes cut right through the unctuousness of the belly itself. And as if the flavors weren't enough, the salinity of the bagoong made it all the more appetizing.

Salome's Secret (P295) is actually stuffed squid which I really loved. The big squid was grilled beautifully with a bit of charred portions on top. The chopped chives was sprinkled across the seafood's length. Imprisoned within the rings were slices of tomatoes and onions, which rendered color to the plate. The meat was tender and I liked how the sweet sauce complemented that smoky flavor.

As we were about to leave, the waitress handed out rose-shaped pastillas to the girls at our table paired with bars of their eponymous chocolates. The pastillas had that smooth, milky flavor which was really nice, but the chocolates were a revelation. Dark chocolate with tinges of salt tease and tantalize the palate with a sensuous reciprocity of sweet and salty. Each bite ensues a titillating sensation as opposite taste forces perform a delicious tug-of-war inside my mouth.

Crisostomo
Spot: G/F The Garden (New Wing) Alabang Town Center, Muntinlupa City
Contact No.: 869.0988

Kulinarya Kitchen - Good Food and Great Desserts

2012-03-13T15:06:00.003+08:00

Trying out Kulinarya Kitchen has uncovered a new favorite dining place...

We were scouting out the Power Plant Mall's ground floor for some good place to eat. I wanted some Japanese but I was alone in that thought. Walking past Kulinarya Kitchen, the restaurant seemed elegant and attractive with its dark wall interiors and light-colored furniture. Black candelabras hang from the ceiling with strings of raven-hued teardrop gems daintily dangling underneath. It shouted regal instead of gothic, and if the set up pretty much reflected the food, then it may be worth a try.

The Baked Bangus Belly (P285) is a strip of milkfish with an overlay of tomato and onion relish encrusted with oven tarnished mozzarella gratin. The fish is fork tender and exudes much flavor, emphasized by the relish and curbed by the sweetness of the cheese. The contrasting sweet sour salty flavors of the soy-vinegar dip only further enhances the flavor profile of the dish. All these are tamed down by the parsley butter rice, giving the dish its needed balance.

As with the bangus, the Grilled Pork Chops (P250) were tender and flavorful. I didn't get to taste the Indian rice, albeit it sounds intriguing with its brown grains and a tuft of crimson jelly strips look-alike on top. The herb marinated pork chops are doused with sweet soy reduction, the sapidity of which I very much appreciated.

We all wanted some steak so we opted for the family platter of U.S. Top Blade Steak (P995). I love red wine sauce poured over a good slab of meat so this was fitting for me as well. The medium well steak was sliced into strips, a bit of pinkish meat evident in the slim center of each piece. I love the bold and rustic flavors of the beef which was clearly marinated well. It was so tender even after several minutes of being exposed to the air. There was no irritating rubbery texture, just a clean cut teeth-friendly bite. Buttered slices of corn, carrots and asparagus lay adjacently to each other and a medium-sized oval baking dish carry a generous portion of mashed potatoes. Though I still like Friday's version better for its savory chunks, smothered with red wine sauce, this pretty much comes close.

The 4-Cheese Quiche (P175) comprises swiss cheddar, gruyere, gorgonzola and parmesan. A wisp of hot smoke escaped as I cut through the savory pie. It was simply delicious; well the fact that I love those sharp tasting cheeses doesn't hurt. Each bite let out a mosaic of alternating tastes -- sweet, salty, a bit sharp and tangy, plus even a tincture of earthy flavor. It was rich, creamy, a little dense yet delicate. A celebration of the long and tedious process that goes into making these types of dairy.

As I was perusing the dessert menu, the word 'sans rival' caught my eye. Naturally all else seemed like a blur especially when the duo of words was married with the term 'pistachio'. I queried if this was the famous Pistachio Sans Rival (P200) of Jill Sandique and they confirmed that it was indeed. I needed no further prodding and went ahead to order one for myself. Or so I thought. A few minutes of eager anticipation was rewarded by a small round meringue cake covered with butter cream and enrobed in a shower of ground pistachios. This green beauty was topped with a foliage that remotely looked like mint though I can't be sure, and sits seductively on a plate drizzled with caramel and dusted with powdered sugar. My fork descends easily through layers of smooth buttercream and requires the lightest of efforts through the crispy layers of meringue. As I swallowed my first forkful, a short trail of profanity escapes my lips, though I hope it sounded softer than it did inside my head. A soft crunch can be heard concurrent with the buttercream's coating of my tongue. Dots of pistachio bits lovingly graze my palate and I'm transported to cake heaven. As I come down from my pastry cloud, I noticed a couple more dessert forks lying on the plate. I look around to see my family in an equally dreamy state, and my cake just a mere wedge(!). So much for having it all to myself. I polished it all off before somebody else robs me of the last remaining bites.

At the end of our meal came a surprise in the form of five little red velvet cupcakes. Our waists were all bursting at the seams and I was mentally debating if I had the space for even a tiny cake. Them having no box we could put it all in to bring home settled the matter. I reached for a piece and took a tiny, careful bite. Goodness gracious! I'm running out of descriptive words. The luscious cream cheese frosting paved the way for a delicate, moist red chocolate cake that was pillowy soft and just surrenders to the bite. Small silver orbs strewn sporadically over the frosting's crannies meanwhile serve as an interlude, a welcome textural contrast to the suave dessert. A repartee of cream cheese sourness and chocolate sweetness echoes throughout the palate, making for an even deliriously fulfilling end to a good meal.

Kulinarya Kitchen
Spot: P1 Power Plant Mall, Rockwell Center, Makati City
Contact Nos.: 898.1738 or 898.1864
Website: kulinaryakitchen.com

Random Instagram Photos of Food: Ice Cream and Yogurt

2012-03-08T21:07:00.002+08:00

No, I don't always lug a big camera around my neck. Having two kids who are always with me makes it impractical to do so. When I know we'll be dining out, I bring the DSLR. Otherwise, I know I can always count on my iPhone.

One of my favorite photo apps is the Instagram. Very easy to use, its various photo effects create wonders for one's pictures. If you appreciate various vintage effects on your photos, this is one great app to work with. You can also easily share it on your Twitter and Facebook accounts. I've tried different photo apps and though I sporadically use them still, I always feel drawn to Instagram. While a lot of the other apps offer more effects, layouts and other editing options, sometimes, having so many choices just leaves you more confused and can take up a lot of time -- a problem you don't need especially on the go. Instagram's simplicity and hassle-free usage makes it one of the best apps in the market. The fact that it's free can't hurt either.

Allow me to post some of my food shots taken with my iPhone via Instagram, and to voice out what I think about these delectable edibles that have not seen my blog's light of day, if you will. I'm thinking of making this a regular part of my blog since I won't be letting up my Instagram use anytime soon. With more and more people going into mobile photography, foodies now have another vehicle for sharing their dining adventures. For my first photo app post, I'd be focusing on my random albeit constant ice cream consumption -- yogurt included -- as well as a little anecdote behind each picture.

It was a little before 10 in the morning and I was already fourth in line outside Fully Booked which was to open at 10 AM sharp. Even though ticket sales would start at 1 PM, I hurried over to Bonifacio High Street and prepared myself for the roughly 3-hour wait. It would be my first time attending one of Lori Baltazar's events and I don't want to risk not getting to go. Inside my head, I was already perusing the nearest food shops should my stomach complain of hunger while in queue. But leave it to Lori to take care of her guests. As soon as we went up inside, I could already see three booths being set up -- Krispy Kreme's, CBTL's and Selecta's. Lori was wandering about, talking to her sponsors and some of DCF's fans. Turns out we need not wait too long, as I was finishing my Amazing/Original Glaze and drinking my strong Vienesse brew, Lori announced that they would start selling the tickets.

I headed to the Selecta booth and grabbed a sample of its newest flavor -- Heath. Its creamy vanilla had a nice and clean taste, invaded by chunks of sweet English toffee and intruded upon by swirls of chocolate fudge. The simple vanilla prevents it from being cloyingly sweet and I almost miss my turn at the ticketing table trying to scoop out the last of the ice cream's remnants.

My favorite branch of bookstore is the Fully Booked in Bonifacio High Street. It's the biggest among the book shops with an acceptable proximity to where we live. Spending a few hours there (the whole afternoon if I could afford it) makes me feel right at home. How I love poring over new titles among different sections -- business and finance, marketing, self-help, spiritual, prosperity books, cookbooks, home interiors, romance novels and other fiction works. If I could, I'd sit back lazily in one of their leather chairs, prop my feet up on a stool, and skim through countless books while sipping away a cup of Caramel Macchiato.

One fine Saturday, while browsing through rows of business books, my stomach signaled pangs of hunger. I sauntered over to Starbucks for a snack. Apparently, a big turkey and chicken ham with scrambled eggs and emmenthal cheese washed down with a Creme Brulee frappuccino was not enough to curb my edacity so I hopped to the neighboring White Hat. Feeling too lazy to conjure up my own yogurt creation, I just opted to have the Monkey's Hat. The cubes of moist fudgy brownies were too much on its own so I blanket them with a dollop of vanilla in every bite. I watch the caramel slowly ooze down the white slopes, its saccharinity tamed by the subtle sweetness of banana slices. A sudden burp escapes my mouth and I surreptitiously glance around, hoping no one noticed.

Mocha Almond Fudge is definitely on my top 3 list of favorite ice creams, along with Selecta's Coffee Crumble and Carmen's Best Malted Milk; the lead usually depends on my mood. What irks me of this Blue Bunny flavor though is that it's not available by the tub or gallon. That means, I couldn't binge on it in the middle of the night, or whenever a craving hits. According to S&R's manager (after an episode of violent reactions from me upon learning that they don't sell it by the bulk), this particular flavor is exclusive to S&R's snack center. Why? They couldn't tell me either. I see the other flavors being available confined in their freezers inside, but to my utter dismay, this particular favorite of mine seems to be the sole variant that's set on being elusive.

Every once in a while I like indulging in some form of ice cream sandwich. This Korean version called Samanco made up of vanilla ice cream and red bean paste is my current preference. Bigger than your average ice cream bar, the fish-shaped mantel made up of an ingredient similar to that used for ice cream cones, can be soggy and wet if not eaten right away. Even then, the nice interplay of sweetness from the bean paste and tamed taste from the vanilla is enough to get you hooked. You can find this in S&R as well.

In an instant, Magnum was trending in Twitter. Suddenly, everyone was talking about how it's now available in Manila; even the celebrities were tweeting about how good it is. I mentioned it in passing to my husband, who, quite surprisingly, remembered to buy some for me the next day. It's basically a thick bar of vanilla or chocolate ice cream on a stick, coated with a thin crust of hardened Belgian chocolate. I first tasted the Chocolate Truffle which was chocolate on chocolate. Granted it was rich and the creaminess of the truffle was pronounced, I still didn't find anything worth all the hype it was getting. Admittedly, I have an aversion towards anything too much chocolate so I tasted the Almond next. I like the balance of the vanilla and chocolate with an added bit of crunch from the shards of almonds, but still, nothing mind-blowing. I mean, there are lots of other ice creams that are even more worthy of the attention that this new line has gotten. Just saying.

Sweets and Eats at Sugar House

2012-03-03T22:26:00.001+08:00

Sugar House isn't only a dwelling place for sugar loaded treats, it's an abode to some savory edibles as well.

Bite sized portions of Beef Salpicado (P350) garnished with chopped chives and garlic bits sit on one corner of the plate juxtaposed with garlic rice on its left and a tomato and bell pepper salsa on its right. On the opposite side lay fresh greens topped with a single slice of red bell pepper and dabbled with some salad vinaigrette. I have nothing to kvetch about save for the fact that I think the beef could have been more tender. The salsa was a great touch of acidity to balance out the robust flavor of the meat.

I love Sugar House's Callos (P280) as much as Las Paellas' for their uber sebaceous quality. Dices of meat and fat plus strips of tripe swim in an oleaginous fiery sea, along with sliced bell peppers and tons of chick peas. As I scoop out all the heart attack inducing elements, its savory flavor sticking deliciously to my palate, I'm left with a cluster of garbanzo beans that I wish would just suddenly transform to more of those fat and meat.

The Baked Pork Spareribs (P250) was flavorful enough, but then you have to give credit to the sauce. Without it, the pork spareribs is just one big chunk of dry porcine meat. You would think the flavors would have infused throughout the pork since it was drenched in the coagulated sauce; apparently though, that wasn't enough. It danced on a fine line between tender and tough so it's best to smother each bite with the tomato sauce.

The Grilled Boneless Chicken with Barbecue Sauce (P250) was not well received by the orderer and I. Dry and tough looking, its taste was flat and insipid. The carrot and cucumber salad on the side did little to elevate the dish. I did like the sweet sauce, only man cannot live on sauce alone, so there.

I still have to say, they excel at the sweets better. As I scrutinized my Canonigo (P175) with eager anticipation, I notice droplets of caramel rhum threatening to fall from the crevice of the cake. I try to hold myself back from licking the entire wall, and in a ladylike stance, managed to gingerly cut through the fluffy meringue with my fork. A dulcet cloud swarms through my palate, the sliced almonds greet my teeth with a crunch, sweet custard sauce surges and wanes with each closing of my mouth. It took almost all my resolve not to finish it and save some for the others. I did devour more than half of it, though, so I'm sorry about that (actually I'm not). I really wanted to say, you can just order your own now, and leave me be with the rest of this lot.

Sugar House
Spot: 2/F Glorietta 3 Ayala Center, Makati City
Contact No.: 840.1074
Website: sugarhouse.com.ph
Facebook: facebook.com/Sugarhouse

We Love Thee, Wee Nam Kee!

2012-02-28T06:26:00.003+08:00

How do you like your chicken, steamed or roasted?

It took me a while to try out Wee Nam Kee. It isn't because my mom was tired of it, having eaten there numerous times in Singapore. And it's also not because my brother hated anything that reminded him of Singapore as of the moment (bad experience, don't ask!). Ok fine, I'm being sarcastic. When I finally convinced the two to accompany me (which came with a lot of begging), they reluctantly dragged their feet inside the restaurant.

The branch in Alabang Town Center just opened recently. The place was a bit small -and packed- and we just chose to sit at one of the tables outside. Caged lamps hang from the ceiling, pretty much a trademark of their branches here in Manila.

I especially love the Honey Crispy Squid (P350) with its bright yellow orange coated rings. The orange sauce infused onion strips intermingle with the crispy squid and a splattering of sesame seeds. An echoing crunch precedes a sweet lingering taste in the tongue highlighted by a touch of spiciness that slowly disappears within seconds, tugging at your palate, inviting you to munch on without end. It's one of those foods that whets the appetite and leaves you yenning for more.

I'm not sure why we ended up with the Wee Nam Kee Fried Rice (P190). I had intended to have a taste of the Chicken Rice, but failed to notice that it only came with the personal set of Hainanese chicken (you'd have to order extra for the bigger servings). In hindsight, I think I was too excited about convincing my brother to eat here that I didn't pay much attention to the rice. In fairness though, the fried rice was still good albeit nothing out of the ordinary. Pale yellow in color, it was adorned with chopped carrots and greens, ribbons of scrambled eggs and small shrimps.

Their flagship product is the Hainanese Chicken (P168-P888). Have it steamed or roasted or even a combination of both especially if it's your first time to order it. Both ways result in a juicy and tender meat, the difference only skin deep. While I preferred the roasted version this time, I believe opting one over the other would depend more on my mood rather than one being more delicious than its counterpart.

Three sauces are available to complement the chicken -- chili sauce, soy sauce and some pounded ginger. I prefer the quite sticky soy sauce since I don't like ginger much.

It was actually my first time to try Fresh Iced Barley Juice (P55). Though the surface is filled with ice, the bottom part was still warm. A sip releases a deluge of velvet liquid, pretty much similar to the consistency of milk teas, only silkier. Small oval spheres - which I'm guessing are barley grains- gather in clusters at the bottom of the glass. The overlapping cold and warm temperatures titillates the senses and piques your interest of this novel drink.

The Salt and Pepper Spareribs (P225) is an example of the popular cliché, "Don't judge a book by its cover". In front of us lay a dish that exudes dryness and toughness of meat. Chopped green and red bell peppers, as well as flower-shaped carving of a carrot, provided a colorful atmosphere to an otherwise arid dish. A fork's effortless impalement though gives you a clue that it isn't what it seems. The most cautious of bites is greeted first with a mild crunch and immediately followed by a tender crushing of the porcine meat that I was almost taken aback and did a little double take to make sure I had chewed on the right viand. The seasoning was spot on, and I was pleasantly surprised to observe that the meat juice was preserved.

I was happy with the dishes despite the fact that my brother kept on rolling his eyes with every new dish that was laid down before us. Not because he didn't like them, mind you, it was just because every plate conjures up not so pleasant personal memories of his. I'll still be back for that Chicken Rice, though -- sans the brother I'm guessing.

Wee Name Kee
Spot: New Wing Alabang Town Center, Muntinlupa City
Contact No.: 478.9103
Facebook: facebook.com/WeeNamKeePH
Twitter: twitter.com/WeeNamKeePH

Pepper Lunch Revisited

2012-02-25T18:09:00.002+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