But I found Classic Cuisine, C2 (get it? C2?), entirely different than what I was expecting from a usual Filipino restaurant. The offerings were the same as any other place, there was sinigang, kare kare, tilapia, crispy pata and of course the ever present adobo which carries their signature in its name. Choosing to veer away from the usual, we ordered the Crispy Ribs Sinigang (Beef) and Sisig Rice. My friend added some calamari in some sweet sauce since she was really a picky eater and might not like the sinigang.

Crispy Ribs Sinigang Php 350.00

I have always been intrigued by how beef can remain tender even when deep fried into a crispy state. The first time I ate crispy beef was when my husband and I dared to try Gerry’s Grill again. We couldn’t help but talk in awe of how tender and juicy the beef stayed even if the outside appeared dry and crisp. This was no different. It was pure beef bliss. Eating it with rice and slurping on the sour soup it comes with, becomes the perfect comfort lunch.

Now fried rice has come in all kinds of different forms and combinations. Chinese variations include rice mixed with several vegetables, or sometimes fish or even squid. On the other hand, I have seen rice mixed with crab fat, or sometimes mixed with salty shrimp paste, or just cooked with garlic. This is the first time I have come across rice mixed with a famous Filipino dish that results in a complete meal altogether.

Sisig is a dish made with pig’s cheeks, nose and ears, that is boiled tender then stir fried in high heat and flavored with soy sauce until it achieves the desired crisp or crunch. It is often served on a hot plate and topped with a raw egg or mixed with some green chilies and topped with crispy pork skin (a.ka. Chicharon). It is best eaten with ice cold San Miguel beer and shared with a group of your closest buds but fine too if eaten with steaming hot white rice.

Sisig Rice Php 170.00

It was the sisig rice that blew us away. It was so good and flavorful that we almost didn’t need anything else. It was soo good that we had to order another bowl even if there were only three of us there. Which is why we could no longer fit dessert into our lunch that day. Maybe next time as I have also heard very good feedback on the dessert offerings on their menu.

As a whole, C2 is the one Filipino restaurant I wouldn’t mind going back to. I do hope though that they just have all of the dining area outside so that diners have room to breathe while eating. We had unfortunately chosen a table that was inside the restaurant situated in front of the cooking area so you can imagine the heat that we had to endure. Unless they amp up their air conditioner, it will continue to be uncomfortable to anyone who chooses to sit there.

C2 Classic Cuisine
The Ledge, 6/Lvl. Shangri-La Mall
Mandaluyong City, Metro Manila
Tel. No.: 636-1510

When McDonald’s came out with Mcflurry, I was tempted to reconsider. I did but not totally. So I wasn’t too excited when I saw Red Ribbon ads showing their newest cake offering - Cookies and Cream! That is also why I couldn’t join Sago’s Mother’s Day Contest because I couldn’t just come up with the words to explain how Cookies and Cream made my day.

Cookies and Cream Junior Cake Php 315.00

Unfortunately, there is a very large billboard which displays a very large image of Red Ribbon’s Cookies and Cream cake along C5 road in Pasig that I couldn’t do anything to stop my kids from seeing it. As expected, squeals, hugs, kisses and dopey eyes came next. And because it was my eldest son’s birthday after all, I gave in and turned into the nearest Red Ribbon bakeshop we passed.

Just looking at the whole cake made me think of the last cake we bought that was too sweet even for me. It appeared to be enveloped in thick white sugary icing lined with cookie crumbs near the base. Too cute were the four mini Oreo cookies on top of it.

I was licking my teeth feeling the sugar coat it, as I sliced the cake. Laying the slice down on the plate, I was surprised to see how light and airy the cake was. It had multiple layers of butter and chocolate chiffon, with an oreo cream filling and some crushed oreos in the center. The result becomes an awesome combination of delicious cake that is not entirely made of chocolate. Remove the thick icing and I can probably eat two slices in one sitting (I hope hubby isn’t reading this, hehe). What I love most is the cookie crumb center that makes for a crunchier bite.

So let me take it back. I don’t hate Cookies and Cream. I don’t love it either. But this will definitely do. Have some cake?

Website: http://www.redribbonbakeshop.com.ph/

If only I could afford to buy a pint of Haagen Dazs for my weekly fix then I would be in heaven. Unfortunately, a pint of it can buy me a gallon(or more) of other brands so I don’t splurge unless there is a special occasion.

The alternative, although not exactly cheaper would be to get yourself a scoop or two from a gelato stand. And no worries, a lot of these stands can now be found in most malls around the metro. From Gelatone, Amici, Fiorgelato, and then there’s Dolce Gelato.

I learned about Dolce Gelato through a comment in this blog early this year but it was only last month that I got to try it out. I was hoping to get to taste the famous Ferrero Rocher flavor but it was out of stock during my visit. I opted to try Nutella instead. The flavor of the ice cream was intense, like eating frozen nutella spooned from its container. There was more flavor than ice cream, if you get what I mean. It was easy to forget your diet in all the deliciousness but their sign says “half the fat but double the flavor” after all. The only downside that I saw was that it did melt quicker than I had expected, or maybe it was just too hot that day.

A small cup of gelato costs Php 60.00, a price I could afford to splurge on especially when I am with my hubby and kids. And personally, a burst of intense flavor in ice cream form is too tempting for me to resist. Dolce Gelato is located in SM Mall of Asia but they just opened another stall at Alabang Town Center a few weeks ago so that is good news for all those who live down South.

Whew! Now I am totally craving for some gelato!

Dolce Gelato
SM Mall of Asia
Entertainment Section
Beside Escalator, Fronting Bo’s Coffee and KKK

and at

Alabang Town Center
Commerce Mall
Beside Marks & Spencer and Lacoste Accessories

Take this new popcorn product that was based on a gourmet popcorn classic from Chicago - Garrett Popcorn Shop. Chicago Popcorn Shops is located at the second floor of the entertainment wing of SM Mall of Asia (SM MOA). Now, if you are not familiar with SM MOA, you will be challenged to find their exact location. I spent a good 1 hour or so looking for it (of course I didn’t ask for directions silly!). CPS is tucked away in this sad little corner where the neighboring stores are either closed or under construction.

I was sweating with excitement when I finally entered and embraced the smell of sweet at the same time cheesy popcorn. Like Garrett’s, CPS is air popped that means there is no need for fats or oils to cook it but the same smell of cooked popcorn is emitted by the store. Because I was pre-informed before this visit, I automatically order the Chicago Mix so that I could enjoy both caramel and cheese popcorn flavors at the same time.

The girl behind the counter told me that their flavors do not come in powdered form like most other stores do. They use melted cheese and melted caramel to pour over the popcorn and this is the reason why the flavors are so intense for this particular treat. The lack of powder on your fingers after wolfing down a handful of CPS popcorn is proof of the process they use.

I have had my share of salty and sweet popcorn before and I can’t say that CPS is entirely different or unique. But I can say that it is definitely addicting. There is something with the crunchiness of the caramel popcorn and the flavorful cheese popcorn that makes you want to keep popping it into your mouth.

To add to its novelty, its packaging is too cute for words. The large bronze tin cans scream collector’s item and guess what, they tell me that if you bring your tin can the next time you buy popcorn, you pay less than Php 280.00 for the tin size. Now there’s a good reason to go back. Right?

** CPS popcorn is sold at kiddie, single, double or tin sizes prices from Php 20.00 to Php 280.00

Chicago Popcorn Shops
2nd Level Entertainment Wing
SM Mall of Asia, Pasay City
Become a fan of CPS on Facebook -> Chicago Popcorn Shops

One time, we had leftover grilled prawns from a fancy dinner. Instead of heating it with lots and lots of garlic and butter which is what I usually do with those pink striped fellows, I thought of olive oil and lots and lots of tomatoes. No fuss easy to make pasta.

Many would argue that eating pasta is the ultimate in carbo-loading. But I swear, this dish is an exception. It’s light and filling at the same time that you don’t have to "carbo-load" to be satisfied.

Shrimp Pomodoro

Ingredients:
5-6 pieces of large shrimp (fresh or cooked)
1 tbsp minced garlic
1 medium white onion, chopped
1 can chopped tomatoes (I love the brand that I buy at my local supermarket)
dried or fresh basil
dash of salt to taste
2 cups of cooked spaghetti or angel hair pasta

Procedures:
Heat olive oil in a pan over medium heat. Cook garlic and onion until translucent. Pour the canned tomatoes into the pan and stir a bit then let it simmer for 1 minute. Add shrimp. Flavor with salt, pepper and basil. Mix with cooked pasta and serve hot. 

The last time that I enjoyed a good Red Ribbon cake was quite some time ago, with the Tiramisu being such a favorite. So when I saw an ad on Yummy Magazine about a Belgian Chocolate Bliss cake, I had an urge to get one for my hubby (disguised that way but I was secretly buying it for myself). Unfortunately, it only came in Junior size so I had to buy another cake for my son who was really the one celebrating his birthday.

The only other enticing chocolate cake on display was one topped with what seemed like large white chocolate kisses. I bought a large size S’mores chocolate cake that I was pretty sure my kids would love.

Belgian Chocolate Bliss Php 430.00

True enough, the Belgian Chocolate cake was pure bliss. It was a multi-layered cake lavished with Belgian chocolate icing that was not too sweet but oh so rich. Its junior size was a well thought of approach as a regular sized one would probably cause a toothache, a stomachache or a sleepless night.

S’mores Cake Php 520.00

A s’more is a popular foreign treat made with roasted marshmallow and chocolate sandwiched between graham crackers. Now imagine this treat turned into a cake and you have got kids going to dessert heaven. This is especially true for my kids who can eat a whole pack of marshmallows if only I will let them. This cake is perfect for kids but should be avoided by adults at all costs because of the sugar overload as the layers of marshmallow are greater in portion compared to the slivers of chocolate cake. Dandy.

I just read that Red Ribbon’s newest cake is another dessert classic - cookies and cream. Wonder what that tastes like.

My hubby and I felt that craving one weekend ago and wanted to see if Little Tokyo was actually open during weekends. I asked around but could not really confirm. We went anyway. We figured we could always go somewhere else if the place was closed.

True enough, most of the establishments found inside the Little Tokyo compound were closed. Surprisingly though Oishinbou was the one place that was open that Saturday. Longing for something new, we left the compound and went straight to Kikufuji.

The place was filled with an assortment of types from the truly Japanese (in suits - big time!) and some locals probably from nearby condo’s wanting to have a delicious filling lunch. The area near the entrance was filled with small dining tables and there was a bar (shall I say sushi bar) to the side. My hubby continued to walk past the tables towards the back of the restaurant and I wondered if he made a reservation without my knowing. He passed by several low tables (Japanese style) and immediately sat down at the next free table. He took off his shoes, sat down on the floor and crossed his legs like he had been doing this for the longest time.

I looked around and sat down myself. Several low wooden tables accompanied by cushioned, leg-less chairs. Imagine! I was so envious of the chairs they had. You see I love sitting on the floor but hate having to sit up with no back support. What a joy to see a chair made for sitting on the floor with an actual backrest.

You would probably hate when I tell you what we ordered but to distinguish between food establishments that offer the same cuisine, you just have to make sure you order what you love. If the place messes it up, then you have no hope to try the other items in the menu you are not familiar with.

Futomaki Php 220.00

Our choice - Futo Maki, Shake (Salmon Sashimi), Prawn Tempura, Gyudon (Beef bowl). It counts like a few dishes but is really quite a filling fare.

The Futo Maki here is bigger in size and actually tastes better than the one we had at Oishinbou. And I now know for sure that the distinct sweet and tangy flavor of futomaki comes from the kampyo. Initially I thought it was some kind of smoked fish but I was wrong.

Gyudon Php 270.00

The Gyudon was one of the best I have ever tasted. The thinly sliced beef is so tender it was such a joy to chew. It was mixed with shirataki noodles which I found out was believed to be the only carb that makes you lose weight. Interesting. The noodles absorbed the slightly sweet flavor of the mixture of dashi, mirin and soy sauce. Its soo good! I want to go back now just to get a fill of this dish again.

My hubby and I cleaned up our plates of all the food although we left bending slightly backwards as our stomachs felt like they weighed a ton from all the yummy food. And having spent just about Php 1K for fresh sashimi and great Japanese food makes it super worth it.

Kikufuji
2277 Pasong Tamo, Makati City
Tel. No.: 893-7319/893-6131

Pure Chocolate – Creamy Milk & White Php 540

And because we try not to run out of chocolates, there’s always a need to find something new. So when someone from the office brought home Royce pure chocolates from Singapore, I got hooked. If that tasted good to me, I couldn’t wait to try out everyone’s else’s favorite, the Nama chocolates.

Unfortunately, the only stores that offered Royce was a Japanese grocery in Greenhills and an actual Royce outlet located in Rockwell. Both are too out of the way for me to purchase chocolate at more than 500 bucks a box (rhymes doesn’t it). So when I chanced upon a booth in the middle of Greenbelt 5 that carried boxes after boxes of Royce chocolates, my inner child just jumped out and almost let out a scream.

My eyes basked at the variety of chocolates on display. There was no dramatic lighting involved. Only clear glass separated me from the goodies and bright light shone down on the chocolates. No drama, nothing fancy, just pure chocolate.

I had my hubby in mind when I chose Nama bitter to purchase and take home. It would definitely spoil the experience if I cannot share it with the family. The box was wrapped in a padded silver cover together with some dry ice. I was told that it kept the chocolates from melting. Interesting.

Nama Bitter Php 580

The tiny bite sized truffles were a mess to hold but glorious to the tongue. The smooth, melt in your mouth concoction that glides through as you swallow is enough confirmation that indeed the use of the freshest ingredients will produce the best results.

Next time, I am eyeing the Nama Chocolate Au Lait. Anyone care to share how this tastes like?

Where to buy Royce:

Konbini
#57 Connecticut St., Northeast Greenhills
San Juan City
Tel. No.: 722-4263

Royce’
Playground Section, R3
Rockwell Center, Powerplant Mall
Rockwell Drive cor. Estrella St.
Makati, Metro Manila
Tel. No.: 495-50-51

Royce’
Ground Level
Greenbelt 5
Legaspi St.
Legaspi Village
Makati, Metro Manila
Tel. No.: 489-6946

Since its been extremely hot the past couple of days, and add to that my craving for banana cream pie, I decided to be creative and make an alternative from what I already had in our pantry. I wanted something filled with bananas, smothered in cream but cold and sweet at the same time. I had the perfect picture in mind - instead of just plain custard smothered bananas, I was craving for vanilla ice cream smothered bananas. It was too easy and that I did. Look at that picture of fine vanilla ice cream filled with bananas dipped covered in caramel sauce. Sweet!

Ingredients:
1 container Nestle Heaven Vanilla Secret
4 bananas sliced thinly
2 tbsp caramel sauce
1/2 cup cream
1/2 cup semisweet chocolate melted
1 cup crushed graham mixed with melted butter for the crust.

Procedure: Using 2 medium loaf pans or plastic containers, line the bottom with the crushed graham for the base. In a separate bowl, combine ice cream, bananas, caramel sauce and cream. Pour into the containers. Drizzle with melted chocolate making a swirl. Freeze for about 1 hour and you have got a cold and delectable dessert that is way above the simply monotonous vanilla ice cream or the usual banana cream pie. Yummy!

At the office, it is customary for our team to pitch in and prepare a celebration for a member who is going to have their birthday soon. For the people behind Yummy Magazine, it is the reverse. They are actually celebrating their anniversary by sharing it with friends and loyal readers (like me). Cheers to my favorite foodie magazine! Happy 2nd Anniversary Yummy!

Goodie Bag from Yummy Magazine

When my husband told me he was taking me out on our date night for some great Japanese dining experience, my toes went all tingly. I asked him where and he said something about.. a place where all the Japanese go. That further piqued my interest.

We traveled on a friday evening towards Pasong Tamo past Don Bosco where the street was crowded and traffic was hell. He pointed out a place named Kikufuji, unfortunately there were no longer any spaces in front of it for us to park and were directed somewhere else we could take our car to.

On our stroll towards Kikufuji from where we parked, we passed a small entryway that indicated that it led to Little Tokyo. We went that a-way instead. Lo! We were transported into another dimension, another country altogether. It felt like we were entering a private world, where faces where unfamiliar and the language unknown. Hubby’s mouth was literally hanging open and he acted like a kid allowed a hand inside the cookie jar.

We circled around. As we couldn’t read what the signs said, we had to go by what our guts (I thought stomach would be too literal) told us. We finally sat down in front of Oishinbou. We read through these big cardboard menus covered in scratched plastic. There were tons of items to choose from. Of course I got the salmon sashimi, which is what I always get whenever I get a chance. My husband chose the Futomaki, tempura soba, and ebi fry.

The server told us that we should order more since we only ordered a few dishes but I am glad we declined. By the time we’ve had our fill of the soba, maki and sashimi, my stomach felt like it was going to burst. How can something so little fill you up so much? Everything was soo delicious that I wanted to scrape every bit left of each of the dishes we ordered.

The sashimi was sliced generously at about a half inch thick. At about Php300++ for 6 piece of fresh fish, that’s quite a steal considering how establishments charge almost Php600-800 for about 4 thin slices. This is why I take advantage of hotel lunch or dinner buffets that offer Japanese cuisine. Then I can have all the sashimi I want and more.

The soba was hot and comforting. I am not adept at using chopsticks so you can imagine the potential mess with trying to spear those damn noodles from the bowl to my mouth. While sipping (or maybe slurping would be the right term) the hot soup, I was already mentally whipping up some soba at home.

Now the futomaki was another surprise for me and my hubby - who just usually orders maguro. This particular sushi was a tad bigger than most that we are used to but our mouths were up to the challenge (well mine anyway). Not wanting the sushi to disintegrate as I bite into it, I preferred to put it all in. If I did not do it that way, I would not be able to experience the combination of tastes that futomaki offered. It was sweet and tangy all at the same time and that made it perfect for me.

Of all the dishes we ordered, I liked the ebi fry the least. Not because it was not delicious but because I couldn’t put the deep fried and breaded prawn into my mouth anymore as I have eaten so much already. I must admit though that compared to other places, their ebi fry was lightly breaded and the prawn held inside is one huge baby!

By the end of our meal, we were full and very satisfied and agreed that this is one place where we got value for our money and our stomachs. We enjoyed it immensely that I am sure we will be back to dine there soon.

Oishinbou
Little Tokyo 2277 Chino Roces
(Pasong Tamo) Ave., Makati City

Ingredients:
Crust
2 cups graham crackers (crushed)
1/2 tsp sugar
1 stick butter (melted)

Filling
2 8oz cream cheese
3 large eggs
1 cup sugar
3/4 cup heavy cream
2 (1/2 cup caramel sauce)
1 tbsp lemon juice
dash of vanilla extract

Procedures:

Preheat oven to 350 degrees F.

To make the crust, combine all the ingredients in a bowl and mix with a fork until evenly moistened. Coat the bottom of an 8-inch springform pan with this mixture and refrigerate for 15 minutes.

Next, beat the cream cheese on low speed for 1 minute. Add in the eggs one at a time. Gradually add the sugar. Continue beating while you add the heavy cream, half cup of caramel sauce, lemon juice and vanilla extract.

Pour into springform pan until about halfway full. Drizzle in the other half of the caramel sauce right in the middle. Pour in the rest of the cream cheese mixture.

Bake in a water bath for 1 hour and 10 minutes.

Cool overnight.

Jen is "the Queen", a food writer who is the creator of The Foodie Blogroll that you see in this blog’s sidebar. I am honored to share that I have been featured in her Finest Foodies Friday (FFF) post for last week. FFF is a weekly fridays post that features favorites from the Foodie Blogroll with the purpose of sharing what other foodies have to offer.

Other favorites on FFF are:

Localette - Another foodie named Jen, celebrates her passion for food, art, design and photography in her blog Localette. Check out how she makes delicious oven fries that makes me envious as my last batch did not turn out quite like I hoped it would.

A forkful of spaghetti - Writes all the way from London, UK, had awesome pictures of food and produce. Check out the broccoli in the photo. Lovely!

For the love of British Food - Another foodie named Jen (there seems to be tons out there named Jen), who started out as a journalist but now blogs about her love for British cuisine. Check out her detailed post on British Beer.

A Fare to Remember - Morry loves to cook, eat, take photos and lives a good life. She has great photos of food she has cooked or eaten and I must say they’re a feast for the eyes. Check out her post on lobster mac and cheese. Yummy!

Thanks a lot Jen and to all those who visit this blog through the FFF!

At the ground level of Greenbelt 5, you will find a bright and snazzy place called Madison. We entered and I took in the sleek white furnishings and the posh interiors. It made me feel like I shouldn’t spill anything so that I don’t mess anything up. Maybe it was the new-ness of the place which causes this but it isn’t necessarily a bad thing. It just made me sit up a bit straighter.

The menu offered many choices and I recalled that the place specialized in steaks and pizza. I actually wanted to try out several items on their menu but felt compelled to try something they specialized in (ok I confess I love steak). I got myself the Rib Eye with Red Wine Shallot and mashed potatoes on the side.

Because of our large group, conversation was fast paced and exciting and laughter a bit loud. We were too engrossed in our stories that we didn’t notice that it was taking way too long for our orders to arrive. Given that we arrived there an hour past noon, our stomachs were battling with our voices to be heard so we had to flag for our server and follow up our order.

Ten minutes after the dishes came one after another. Ok, I must admit that despite the length of time it took to serve our orders, they did come hot and freshly cooked (unlike in other places I have been to).

Rib Eye 200g (Php 995)

My Rib Eye was grilled to perfection. I loved how the meat was charred with the surface of the grill and this brought out more flavor in the meat. What I would do to get the info on the spice rub that was used as it made the difference between a steak and a great tasting one. And I would not even say a thing about the mashed potatoes because personally, I am not a fan of this dish sans the salt, butter or milk.

Most of the writeups I have read on Madison, talked of the steak and the artisan pizzas. So I would like to share something about the other items on the menu that may be overlooked.

Vigan Longganisa Penne with white cheese and salted egg. The pasta is cooked simply in oil to bring out the flavor in the longganisa. The combined saltiness and sweetness the sausage brings out is all the flavor this dish needs. Yummy.

Vigan Longganisa Penne (Php 280)

Pasta Carbonara with egg gratinee, bacon and parmesan shavings. I have always been told that cream sauce pasta is for kids. Well this dish is the carbonara for adults. Spaghetti pasta tossed in oil, some cream and bacon bits. True to its tradition, a browned egg yolk is placed on top with shavings of parmesan cheese and a hefty serving of bacon on the side. The mixed ingredients produces a truly creamy and very tasty pasta dish that I think should be as popular as any of the steaks on the menu.

Now this type of pasta dish has been modified and changed many times that in its evolution, people have forgotten one key ingredient and that is the egg yolk. Without the egg yolk, its called alfredo not carbonara. I am glad Madison did not stray from tradition but chose to enhance and build on it.

Pasta Carbonara (Php 359)

After such a filling lunch, you would be surprised to know we still had an appetite for dessert (don’t we always?). The dessert on display was a feast for the eyes but ordinary on the palate and I am unable to find the words to even describe the experience. Maybe the dessert leftovers can just explain it.

As a whole, Madison offers interestingly a different experience using the same familiar dishes. It does come at a higher price than what some people may be used to but a culminating lunch to a 10-year love affair with Makati deserves no less.

Madison
Phase 2, Greenbelt 5, Ayala Center
Makati City, Metro Manila
Tel No: 756-9000

Another favorite, I always go to for a cold treat is ice cream. Personally, my taste buds have been spoiled silly by all these imported (or not) ice cream, gelato or what have you that I now am no longer enticed with the thought of getting myself a plain chocolate or the more common cookies and cream and rocky road. Unfortunately most of the alternatives to the commercial brand are a bit more expensive.

So I am really glad that Nestle actually came out with a creamier brand of ice cream so neatly packaged that I find it perfect for my small family’s ice cream cravings. Nestle Heaven’s Belgian Bliss Ice cream is all that it is described to be and more. "Rich chocolate ice cream with Belgian chocolate bits". It is indeed creamier, tastier, melts slower in fact when taken out into this warm temperature.

It a refreshing change from that which we have been used to. It definitely makes all of us here lick our spoons with our eyes closed and our minds travel to nirvana. Yeah, now Belgian Bliss has become a mainstay at our house and in my grocery list. I just hope my freezer is big enough to keep stocks of it on hand (hint hint).

** Other flavors are Vanilla Secret and Very Strawberry.

At the 4th floor of SM Megamall in Ortigas, at the hallway entrance to the new Atrium, is a colorful place that offers crepes and cream. No, it is not a dessert place. It is not only a dessert place. They also offer savory crepes which are filled with meats, seafoods and vegetables mixed and seasoned to produce a delectable concoction that could definitely pass for a heavy meal and not just a snack.

I started off with something called Taco Crepe. My hubby argues that "This is not a taco! Tacos have hard, crisp shells." Well yeah, but the taco is not defined by the shell but more of the taste and the mix of ingredients that creates that. This particular taco was filled with ground beef, onions, tomatoes, bell peppers, and lettuce drizzled with some sour cream and taco sauce (whatever that is).

I watched as they created the taco crepe and I got mine served fresh, hot, spicy and sweet all at the same time. I am distinctly reminded of the greek gyros that I fell in love with at Cyma. Maybe its because of the sour cream mixed with the taco sauce.

The one thing that piqued my interest was the very tasty batter that made up the very thin crepe. In fact, I could eat the crepe alone and I would still be happy. It is a far cry from the instant batter that I whip up at home.

For those not too keen on making crepes their meal, then you can get a dessert with ice cream, fruit, nuts and whipped cream or you can even invent your own crepe by choosing whatever ingredient you want to put in your crepe. It was cool how they rolled the warm crepe over a big scoop of ice cream mixed with fruits that by the time you put a spoon it, the softened ice cream completely blends with the rest of the ingredients.

Personally, I would say that crepes and cream is not something you would want to take if you are craving for a light meal. It is indeed very filling and tasty (which is a good thing) that you ultimately get your money’s worth. For those who prefer sandwiches and crispy tacos, well you can always go somewhere else.

** Special thanks to Protege for the invitation

Crepes and Cream
Atrium, 4th level SM Megamall
EDSA cor. Julia Vargas Avenue
Mandaluyong City
Tel No: 687-3118

Sakae Sushi started as a love story in Singapore. The wife is an avid fan of Japanese cuisine, a dining experience that is very expensive. Because the man loved his wife so much, he decided to put up a restaurant where his wife can enjoy delicious and inexpensive Japanese dishes.

There are two Sakae Sushi branches in Manila, and both offer the conveyor belt concept where you get to pick out any one of those colorful plates off the belt for a price.

We were given a chance to view the kitchen and sneak a peek at how the chef made chicken yakitori and shrimp tempura. I was excited because I get to find out why my tempura never appears similar to those served by Japanese restaurants.

The secret is out and those are mean looking shrimp tempura pieces!

What we found interesting in the kitchen is this thing they called Sushi robot. I initially thought it was a robot that was shaped like a sushi. Apparently, it was a machine that created those molded shapes of rice which you top with salmon or tuna or some other seafood. The shape is easy enough to make by hand but the machine takes out all the monotony of labor and creates quite a consistent set of sushi shapes.

After the kitchen showcase, we ate what our hands created and then some. I really love how the shrimp roe kind of popped in your mouth as you bite into them. I put a generous amount on my Gunkan maki. I was told that a small amount of this lovely orange roe cost about Php 250. I need to verify that the next time I go to the grocery but it gave me the motivation (or excuse) to eat and take home everything sprinkled with it.

Sakae Sushi had a lot to offer in its menu, raw and cooked sushi, sashimi plates, yakitori, tempura, bento. I love sushi and sashimi but I often have to plan to go to Saisaki or a hotel restaurant to satisfy my cravings. I have had very disappointing experiences in sushi dining so I stick to what I have tried and tested. At least now there is one more restaurant that I can dine in where I wouldn’t have to worry about substandard dishes.

Although I was full by the time I finished off my maki and gunkan, I couldn’t help but partake of the sashimi moriawase. This sashimi platter is a big plate filled with fresh raw seafood like tuna, salmon, sweet shrimp, octopus, and sea urchin. Since everyone else was full, I was the one who ate what was left (oops Abbey did too!), but I couldn’t bear to leave the yummy raw fish untouched.

It was the first time I had tasted sea urchin and I was all for it. Hubby said it was acquired taste and I must agree. I took a big piece and savored the cold, slimy mass in my tongue before swallowing and I felt like I was under the sea (literally). Raw sea urchin is about as raw and pure as seafood can be. Those who are not squeamish and have an adventurous palate may want to try this.

** Special thanks to Protege for the invitation

Sakae Sushi

Main Mall SM Mall of Asia, Central Bussiness Park, Bay Blvd.,
Bay City, Pasay City, Metro Manila
Tel no: (02) 556-0150

There are two types of cake I am trying to become an expert at making, the perfect cheesecake, and the perfect chocolate cake. I am on that journey right now and I must say, I have had more successful chocolate cakes than cheesecakes. I have been asked many times if I could share my many recipes for chocolate cake and here is one where the result is what I call chocolate cake ala Polly’s Chocolate Cake.

To me, its the icing that makes Polly’s cake appear moist when you look at it. This shiny dark chocolate frosting can only be achieved by using a ganache instead of buttercream so that is what I set out to do. The moistness as I have read in many discussions and articles can be achieved by using sour cream, applesauce, even mayonnaise or increasing the amount of fat included in your recipe.

I was hesitant to use mayonnaise or sour cream in my cake so it was a good thing I found something that used milk instead. Here is the recipe for an extremely moist chocolate cake:

Chocolate Cake

Ingredients:

2 cups flour
2 cups sugar
1 tbsp baking powder
3/4 cup cocoa powder
1 tsp salt
1 cup vegetable oil
1 cup milk
1 cup brewed coffee
1 tsp vanilla extract
2 eggs

Procedures:

Preheat oven to 350 degrees.

Grease a 9 inch cake pan (I used four mini springforms) then dust with cocoa powder. Sift the dry ingredients together in a bowl. Add the oil, milk and coffee to the dry ingredients and blend for 2 minutes. Add the vanilla extracts and the eggs, one at a time. Bake for 25 minutes.

Caramel Ganache Frosting

Ingredients:

9 ounces milk chocolate
3 ounces bittersweet chocolate
2 tablespoons caramel syrup
1 cup heavy cream
1/4 tsp salt
1 cup unsalted butter

Procedures:

Combine chocolate and cream in a saucepan and stir until melted. Whisk in caramel syrup until smooth. Cool for 1 hour.

Using an electric mixer, beat butter in a large bowl until fluffy. Beat in chocolate mixture.

Frost the cake generously with the ganache. Enjoy!

I have never been to Antonio’s before so I was a bit impatient when we rode along the quiet road to almost the end of the strip to enter into a large compound that was Antonio’s. The place was nice. It reminded me of a family home, where you go to visit grandparents and cousins. It emitted that kind of ambience.

They served breakfast at the back of the house, past a large pond filled with bright orange fish. The dining area had an antique feel to it. I think it was partly due to the checkerboard floors, the chandeliers, and the large vases that decorated the place. I even took a picture of the place in sepia and it turned out like an authentic picture from my grandparent’s album.

The male servers were in all white and the female servers wore black uniforms with white aprons, you know the type you see in men’s fantasies or that colds medicine ad shown in local networks.. hehe. I found them adorable and so cute. I felt like a filthy rich matron of the house being served by uniformed servants.. I can dream can’t I?

The weather was chilling to the bones and it didn’t help that the dining area was flanked by a garden which encouraged the air to cool up some more. At any other time, it would have made for a comfortable breakfast but at that time, it only made it hard for us to appreciate the lovely food we ordered.

And truly, I cannot say anything really special about the food. It was okay for breakfast food, although I loved how soft they make their eggs. Nothing spectacular comes to mind and really Breakfast at Antonio’s is visited for the ambience most of the time.

I ordered the four cheese omelette with bacon on the side. The bacon ended up inside the omelette although I was very clear when I said on the side.

Below are photos of Chorizo and eggs, and my son’s order of sausage and french toast.

Breakfast at Antonio’s
Bgy. Neogan
Tagaytay City, Cavite
(0918) 899-2866

So I went to Fully Booked to invest on a good cookbook that talks about everything chocolate. Good thing I found Nick Malgieri’s Chocolate cookbook. He is a former executive pastry chef and author of The Modern Baker, How to Bake and Perfect Pastry among others. I have also read an interview of him by my favorite David Lebovitz so I was convinced I was going to benefit from buying his book.

Chocolate contains pages after glossy pages of anything and everything chocolate. From storing, to cooling, to tempering to decorating. The pictures are as enticing as the recipes themselves and I do not regret this quite pricey purchase.

So here is the result of my attempt to create Nick’s Supernatural Brownies. I am not sure why they’re called such but if its about the taste then I do agree as these tastes awesome!

Ingredients:

16 tbsps (2 sticks) unsalted butter
8 oz bittersweet or semisweet chocolate
4 large eggs
1/2 tsp salt
1 cup sugar
1 cup muscovado sugar
2 tsps vanilla extract
1 cup all purpose flour

Procedures:
Preheat oven to 350 degrees. Meanwhile, boil water in a saucepan and turn off heat once it boils. Combine butter and chocolate and set over pan of hot water. Stir occasionally until melted.

Whisk together the eggs, salt, sugars and vanilla. Stir in chocolate and butter mixture then fold in flour.

Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until the top has formed a shiny crust and batter is moderately firm. Let cool and enjoy!