Random Talk

Korea Tour Afterthoughts

noreply@blogger.com (cryogenix) — Sun, 31 Jan 2010 10:26:00 +0000

Looking back at my Korean tour, I noticed that there was a great deal of involvement from the diners when cooking the food. Unlike the other tours I had where the food is already completely prepared when served, the local Korean restaurants, more often than not, serve you raw ingredients.

There are certain advantages to this kind of method. First, and most obvious of all, the food is guaranteed to be cooked fresh (unless you don't know the basics of cooking). Next is that you can customize your food from how much spices you want to add to how well-done you want the meat cooked. Finally, a hands-on experience is one of the best way to appreciate the culture of a country and its people. Food is one of the objects that best reflects a culture. You get to experience an activity the people do on a daily basis. You witness not only their eating habits but also the creativity people pour into their cooking processes. The spices and flavors you taste can even tell you a lot about their preferences, the crops they grow and their necessities from which their culinary ingenuity was born. Having this unique chance to be behind the grill made me more open to and appreciative of the culture of Korea.

Seafood Buffet

noreply@blogger.com (cryogenix) — Sat, 30 Jan 2010 09:57:00 +0000

On the day of our departure, we had lunch buffet at a seafood restaurant. As I have mentioned before, we rarely had seafood since Korea doesn't have much aquatic resources. Our local tour guide claims that their they don't have plenty of fish farms or fishing grounds in their oceans. I guess that explains why seafood is not commonly involved in traditional Korean cuisines. So it was no surprise that the restaurant served lots of Japanese and Chinese dishes like sushi, tempura seafood fried rice and fish fillet in black bean sauce. They even served western-inspired dishes like the spicy spaghetti with shrimp and mussels.

But of course, you can always expect more in a buffet. It's not all about seafood. They also had Chinese dumplings, Japanese cold noodles, Miso soup, deep fried chili crab and the ever-popular Korean Bulgogi. This buffet was a great way to end our tour since I was able to experience a variety of dishes from different cultures all under one roof. It's just a shame that the restaurant ran out of certain dishes quickly since there was another tour group, which ate along with us. But even if it took the crew a long while to refill the food, the buffet still left me very satisfied.

Saving the Best for Last

noreply@blogger.com (cryogenix) — Fri, 29 Jan 2010 09:22:00 +0000

This was the dinner we had on our last night in Korea. It's Beef Bulgogi and may I say that it is the best barbecue this tour has to offer. Notice that the pot is overflowing with mushrooms and vegetables. That is because the restaurant needed to add lots of extenders to the dish since they (or any restaurant for that matter) don't offer free beef refills. Unlike pork and chicken, beef is a very expensive commodity in Korea.

If look at the picture once more, you will see that there is more of those long , white, stringy mushrooms. Those are Golden Needle Mushrooms and here in the Philippines, it is a very expensive imported food. Since it grows abundantly in Korea, I was able to indulge until my craving was completely satisfied.

This was the best traditional barbecue I had in the entire tour. Not only did the sweet and spicy flavors of the beef barbecue win me over, but I was able to enjoy an abundant supply of the expensive Golden Needle Mushrooms.

Shabu Shabu Hot Pot

noreply@blogger.com (cryogenix) — Wed, 27 Jan 2010 08:10:00 +0000

Shabu Shabu is a dish or style of cooking that is not Korean at all. It is actually an influence of Chinese and Japanese cultures. After all, Koreans are renowned for using the barbecue cooking method and not cooking mixed ingredients with a boiling bowl of soup. But even though we had a nontraditional lunch, the hot pot was terrific.

I liked the generous servings of pork, which were sliced to paper-thin portions so it would cook faster. The meat was of great quality since it had a very tender texture. Best part of the hotpot was the noodles. Judging by its yellowish color, I'd say it was egg noodles. I loved the firm texture and flavorful taste of every noodle strand. The entire hotpot lunch became even better when Korean side dishes, especially the Kimchi, were eaten along with the Shabu Shabu. Even though the concept of this meal was an influence of other cultures, the Koreans were able to create their own great version of the dish by adding a bit of their tradition. They really know their culinary stuff.

Pork Bulgogi and Bibimbap

noreply@blogger.com (cryogenix) — Tue, 26 Jan 2010 13:37:00 +0000

This dinner was one of the best since I was able to try out two native dishes in one sitting. The first was Pork Bulgogi. Unlike the Osam Bulgogi, the pork slices are further soaked in a darker, richer and sweeter marinade, which gives it a more intense flavor. As an extender, a huge bowl of chopped cabbage was added while the meat was being cooked in the sauce. I'm not sure if that is the standard recipe or if it is a version of the restaurant but it was all great.

The next dish was the Hot Stone Bibimbap. It is a mix of rice, vegetables, seaweed, onions and spices all topped with a raw egg. Think of this Bibimbap as the Korean version of fried rice, only this time you are involved in the cooking process. The bowl is very hot like a sizzling plate so all the raw ingredients are cooked by the intense heat alone. It is important to thoroughly stir the contents around so that the heat will be distributed evenly before all the heat is gone. We don't want any salmonella remaining in the egg, do we?

Pork Barbecue

noreply@blogger.com (cryogenix) — Sun, 24 Jan 2010 13:21:00 +0000

When we had lunch at the Korean country side, near the ski resort, we had pork barbecue cooked the traditional way. The raw meat was grilled on an open flame so constant attention is critical to keep the food from burning to a crisp. To be honest, the pork wasn't as flavorful as the previous barbecues I have eaten. Like the other dishes, the meat was also soaked in seasonings and spices. But because of the method of cooking, the marinade probably dripped through the grill and the open flame assisted in drying the pork and evaporating the flavors. Another possible explanation for the food's rather bland taste is that the pork slices were immediately placed on the grill when refilled and were not properly marinated. But given its taste, I'm not disappointed at all with this dining experience. The pork's texture was surprisingly very tender and the side dishes added some zest and flavor. I finished two bowls of rice after all. What more if I went crazy over the barbecue?

Ginseng Chicken

noreply@blogger.com (cryogenix) — Fri, 22 Jan 2010 08:23:00 +0000

Ginseng is a popular product and export from Korea. They produce top-quality and expensive ginseng crops. It is normally used for teas, cosmetics and pharmaceutical applications. I never thought that such a prized plant will be used for something as simple as chicken porridge.

But don't get me wrong. There is nothing as simple about the taste of the Ginseng Chicken Porridge. In fact, it only had a mild ginseng essence and it didn't have the strong medicine-like taste that I hated. The flavors of the seasonings, spices and ginseng created a flavorful mixture that is difficult to describe. The overall taste is mild, yet it doesn't leave your taste buds deprived of flavor. Since ginseng is expensive, the restaurant only put a small piece of the crop, around two inches in length, which probably explains the mild ginseng essence.

Another notable characteristic of the dish is that it is extremely hot. The pot was sizzling and the soup was literally boiling when it was served. The scorching temperature was essential in tenderizing the chicken and further cooking the rice stuffing. This steaming hot dish is perfect for those harsh Korean winter nights.

Osam Bulgogi

noreply@blogger.com (cryogenix) — Wed, 20 Jan 2010 10:22:00 +0000

Barbecued food is a main characteristic of Korean cuisine and there are several ways to prepare such dishes. Osam Bulgogi is a mixture of pork, squid, vegetables and spices all cooked in a wide wok. The fluid on the photo is not boiling water. It is the marinade or sauce of the barbecue. It looks like soup since all the ingredients are literally swimming in the liquid. The heat from the flame cooks the food and boils the marinade at the same time, which infuses the meat and vegetables with a sweet, salty and spicy taste. This is the secret behind the Bulgogi's intense flavor. Although Osam Bulgogi is not grilled with the traditional open-flame, it is still classified as a barbecued dish. The differences in the methods of preparation is just part of Korean culture and culinary creativity.

The Perfect Breakfast Food

noreply@blogger.com (cryogenix) — Sun, 17 Jan 2010 13:18:00 +0000

I've been to a lot of tours before and the day is always started the same way. We have breakfast at the hotel and western breakfast is always served. But in Korea, I had a break from my usual plate of sausage and eggs. I was able to try out their waffles, jams and donuts. You may think that there is nothing unusual about that breakfast, right? Wrong! The hotel we stayed in serves the best waffles I have ever tasted. What won me over was their texture. It was the crispiest and crunchiest waffles I have eaten in my entire life. And they made it all without burning the pastry. I have tried making waffles before and they always turn out to be soft and soggy. I wonder how they do it? Is the secret in the waffle iron or the batter mix?

Waffles as perfect as these cannot be fully enjoyed with simple maple syrup. So I went over to the jam section and smothered my waffles with generous scoops of strawberry jam. It was difficult to pick the best jam since a lot of choices were available. They have strawberry, grape, marmalade, pineapple and raspberry. The grape jam was alright but it lacked sweetness. The raspberry, on the other hand, was too fruity. In the end, the strawberry jam exhibited the right balance of flavors. How I wish I could know the secret of the waffles and take home some of those berry jams as well.

Kimchi: The Red Cabbage

noreply@blogger.com (cryogenix) — Thu, 14 Jan 2010 13:22:00 +0000

The most popular side dish in every Korean meal is the Kimchi. It is pickled cabbage with lots of red chili. It is perfect for those cold winter days to “heat-up” or possibly even burn your system. Locals admit that they can't survive a day without eating Kimchi. And they simply adore foreigners who get so fond of the side dish. They would gladly re-fill your bowls again.

I loved the red cabbage when I tried it for the first time. But like any other dish, Kimchi can be prepared in different ways. Some like it with a stronger picked flavor where the sour taste of vinegar is very noticeable. Some even like it extremely hot where you can feel the red chili biting your tongue. Personally, I like my Kimchi to have a mild vinegar taste. I don't mind if it is very spicy but only if the weather is below zero degrees Celsius. Kimchi is a proof just how flavorful Korean cuisine really is.

Strawberry Farm

noreply@blogger.com (cryogenix) — Mon, 11 Jan 2010 13:00:00 +0000

I always love visiting farms when I'm on tour. I'm able to get in touch with the nature of a foreign land. And when the climate is cold, it's fun to see crops that don't normally grow in tropical climates. That's why I was so excited when we visited a Strawberry Farm in Korea. I've seen strawberries before in the supermarkets but not in the form when they are still attached to the vine. Since it was the winter season, I thought that the fruits won't be available or at least I won't get to see the fat, red strawberries. It turns out that the Korean farmers use greenhouses. They were able to grow the berries in a controlled environment.

We were allowed to pick five pieces of strawberries each. But it was challenging since the greenhouses were muddy and slippery. It was also difficult searching for the fat, red ones since it is not the harvesting season. The strawberries were surprisingly sweet and they have a different texture. Unlike the other ones I have eaten, which were crunchy and firm, the Korean strawberries were soft and gelatinous. It felt like I was eating jelly. Maybe that's how fresh strawberries really taste like. Either that or the Korean variety of the fruit is really that fantastic.

The strange thing about the place is that I didn't see any farmers or workers managing the property. I only saw a farm cat surveying and supervising the area.

Korea - Sparkling

noreply@blogger.com (cryogenix) — Fri, 08 Jan 2010 12:35:00 +0000

Among all the countries I've visited, probably the most memorable and exciting is Korea. The tour of the place exceeded all my expectations. Aside from the flat-screen TV's, natural wonders and the local culture, the other thing that made the vacation great was the food. Korean locals claim that they do not have much natural resources like farm lands and fishing areas but I find that hard to believe since their food is always abundant. It was the only tour where all restaurants offered free refills on rice, side dishes and meat (except for beef since it is too expensive).

Korean cuisine revolves mainly around vegetables and barbecued meat. Seafood was rarely served. I'm not sure if it is because of the winter season (ponds are frozen over) or if it really isn't part of their regular diet. Seafood is more available in the form of dried, salted snacks like dried squid chips, octopus and shrimp. As for the vegetables and plants, they serve a variety of pickled cabbages, carrots and bean sprouts. But Korean soil is most suitable for producing ginseng and, not surprisingly, rice. They manufacture are a lot of ginseng products from tea to candies. And because of its abundance, Korean scientists even turned the plant into pharmaceutical products. Their rice is soft, moist and fragrant, which easily temps you to eat more and more bowls of it. The thing I like about Korean cuisine is their strong flavors. The sweetness, saltiness and spiciness of the food is always intense. I encountered more exciting dishes during my entire vacation and I'll blog about them in the days to come.

This tour is highly recommended to food critics and connoisseurs because not only will you taste their restaurant food, but also their local snacks, candies and pastries. We went crazy buying candies strawberries, chocolate-coated wafers and cream-filled bread rolls. It's a bit expensive but it is the best way to experience casual Korean snacks.

Chocolait: And Old Favorite

noreply@blogger.com (cryogenix) — Thu, 31 Dec 2009 14:34:00 +0000

One of my favorite sweet drinks during my childhood was Magnolia Chocolait. I still remember buying at least two one-liter cartons every time we do our monthly groceries. What I like about the beverage is the rich chocolate taste. Every time I opened a fresh carton, I could immediately smell the tasty cocoa aroma. It really was a chocolate-flavored milk drink but I could tell that it contained more chocolate than milk and sugar. Whenever I pour a glass of Chocolait, I remember that it always leaves a brown stain or residue at the bottom of the glass. That's how intense and flavorful the drink was.

The chocolate drink then disappeared in the market for quite some time. It turned out that the company improved the brand and appearance of the product. They kept the name, launched a new design and created a variety of serving sizes. As you can see from the photo, it is available in 110mL cartons, which is about the size of my palm. So much for the new look. How does it taste? Sadly, Magnolia was not able to preserve Chocolait's original flavor. Now, it tastes like it has more milk and sugar than chocolate. The decrease in cocoa is probably due to the company's cost-cutting measures. This may also explain the tiny 110mL servings.

It has been years since I last had Chocolait and now it doesn't taste quite as good as I remember it. Then again, maybe today's generation approves of the drink's new recipe. Like my Hershey's review, I could have outgrown these types of drinks and my tastebuds are not anymore credible to conduct this review in the first place.

Goldilocks Polvoron

noreply@blogger.com (cryogenix) — Tue, 29 Dec 2009 08:23:00 +0000

Polvoron is a dairy-based Filipino dessert. It is basically made from sugar, milk powder and some extenders. Goldilocks, the same bakery that created those tasty macaroons, reinvented this classic Filipino delicacy and created flavored versions. Some of the flavors are simple like peanut and chocolate while some are more unique like coffee, cookies and cream and choco-peanut. What makes the flavors intense is that the bakery uses real ingredients in the product. The choco polvoron has chunks of chocolate chip, the coffee variety has coffee bits (although I'm not sure if they are actual coffee beans or not), and the cookies and cream has, well, cookie crumbs. These flavors give the classic polvoron a new look and taste. It's a great innovation that can revitalize the Filipino's interest in their traditional snack.

Liquid Cookies

noreply@blogger.com (cryogenix) — Sun, 27 Dec 2009 06:41:00 +0000

It's funny to think that manufacturing companies sometimes turn solid snacks into liquid products to give them a new twist. Take this new flavored milk drink from Hershey's. This time, they experimented with the cookies 'n' creme flavor. I was excited to test out the drink because the variety was new and one-of-a-kind. And knowing Hershey's reputation for making excellent chocolate products, I had high expectations for its taste.

Sadly, I have to say that I was more disappointed on the product's over-all performance. The beverage had a stronger essence of cream than cookies. There was a very faint hint of chocolate and the aftertaste didn't last very long. The milk is so sweet that I felt like I was drinking liquid cake icing. But don't all my negative feedback turn you off. Maybe I'm not credible enough to be reviewing this product in the first place. I could simply be too old for this beverage. After all, the product is intended for the younger target market. Maybe if I'm ten years younger, I will go crazy and addicted over Hershey's Cookies 'n' Creme.

Merry Christmas!

noreply@blogger.com (cryogenix) — Thu, 24 Dec 2009 17:00:00 +0000

see more Lolcats and funny pictures

MERRY CHRISTMAS AND A PROSPEROUS NEW YEAR TO ALL!

Familiarity

noreply@blogger.com (cryogenix) — Tue, 22 Dec 2009 17:26:00 +0000

[Photo Source]

Now I know why the entire concept of Cream-O Deluxe looked so familiar. URC based it on the Dewberry Cookies. If you look closely, both snacks have the same "spiral" groove design on the biscuits. They also have a central topping. The only difference is that Cream-O Deluxe has dark chocolate biscuits and that it has a fudge topping. Dewberry, on the other hand, has a vanilla-cream cookie and a fruit-flavored jelly topping. Come to think of it, with the addition of the fudge and fruit jelly topping, the two snacks can be classified as tarts instead of sandwich cookies.

Dewberry's concept is a fusion of fruit and biscuits. And I must say that the developers of the brand did a good job in combining the two flavors. The cookies are addictive since it felt like I was eating cakes and pies instead of ordinary cookies. I remember buying an entire box of the strawberry variety and finishing two to three packs a day. I haven't bought another pack ever since, bi I guess I can control my addiction now. I haven't tasted the "Peaches and Cream" flavor yet. I should try it out sometime.

Cream-O Deluxe

noreply@blogger.com (cryogenix) — Mon, 21 Dec 2009 15:48:00 +0000

Before, I really thought that Cream-O was just another local copycat of the imported Oreo brand. But URC proved me wrong when it began creating several varieties of the brand. One of these is Cream-O Deluxe. Normally, manufacturers would limit themselves to creating different cream and biscuit flavors of the product. URC, on the other hand, reinvented the look of the cookie. Instead of a solid circular pastry, the middle of the biscuit has a chocolate fudge topping. It may no look much, but the chocolate topping greatly improves the taste of the snack. There is a sudden burst of flavor when you bite the fudge center. It's a great alternative to Cream-O Premium if you want cookies with intense chocolate essences and, at the same time, have more value for your money. Remember, the Premium only has two biscuits per pack while the Deluxe has three. With such impressive reviews and the numerous choices its varieties can offer, I can say that Cream-O can easily topple down foreign competitors in the industry.

Jack n Jill Wafrets

noreply@blogger.com (cryogenix) — Sat, 19 Dec 2009 09:06:00 +0000

I really find it amusing how URC has a quick answer to almost anything its competitors throw at it. Not only do they counteract the competition, they make their products better. I guess that's what is expected of a dominant industry player. Jack n Jill's new snack product is similar to Monde's Sumo Wafers in every way, except of one crucial thing. They are both individually packed in sets of four wafer sticks to preserve freshness. The wafers of both brands have the same length. The texture and taste are equally good. However, Jack n Jill Wafrets are infused with more chocolate cream. If you compare the two snacks, Wafrets is filled with cream up to the brim, while the interior of Sumo Wafers is lined with a thin layer of chocolate. Thus it has more flavor and it is more satisfying. It may be a slight difference, but it is significant enough to improve the product tenfold.

Sumo Wafer Sticks

noreply@blogger.com (cryogenix) — Wed, 16 Dec 2009 07:08:00 +0000

It's nice to try out snacks other than biscuits from time to time. Now I'll be reviewing my childhood favorite, the wafer sticks. The market has been flooding with various brands yet only a few are able to keep the freshness and integrity of their products. The main problem with wafer sticks is that they are often packed in large jars in huge quantities. These "party-pack" sizes are usually intended for children and groups of people who share the food with each other. But what if you are only a single consumer? Oftentimes you are compelled to finish the entire jar in one sitting, or at least consume more than what you want or else the wafers will go stale fast. It's a good thing that Monde gave the product a new look. Sumo Wafer Sticks are individually packed with four sticks per plastic pouch. The new packaging is more sanitary, it keeps the wafers fresh, and it allows you to monitor and control how much you consume.

Aside from the packaging, Monde also revolutionized the usual hollow look of the wafer sticks. A new feature of the snack is that the wafers are infused with chocolate cream. While it generally has an impressive crunchy texture, the chocolate flavor is sugary-sweet as expected. However, the cream isn't as generous as I thought. The interior walls of the wafer is only coated with a modest layer of chocolate cream so the flavor isn't that intense.

Fried Bread Sticks - A New Look

noreply@blogger.com (cryogenix) — Fri, 11 Dec 2009 14:33:00 +0000

Two Saturdays ago, I went to my godchild's baptism and naturally, there was a party afterwards. The catered food was terrific and it made the event an elaborate family gathering. What caught my attention was this curious-looking dessert. I was told that it was a kind of bicho-bicho or deep fried bread sticks. Normally, a bicho-bicho is soft, chewy and sprinkled over with white sugar crystals or powdered sugar. These bread sticks are dipped in pink candy coating and glazed with sprinkles. Needless to say that the pastry is extremely sweet. They look like donuts without the round shape but it feels like eating wafers or crackers. The bread sticks are brittle and very crunchy, unlike their traditional counterparts. The candy coating adds a sudden boost of flavor that tingled my taste buds. It's just a shame that I wasn't able to get the name of the caterer nor was I able to take home some of those delicious pastries since I need to watch my sugar intake. After all, I already had more than six bread sticks that afternoon. To the catering company who served that party, I congratulate you for such a wonderful and addictive pastry.

I Smell A Law Suit Here...

noreply@blogger.com (cryogenix) — Tue, 08 Dec 2009 12:36:00 +0000

[Photo Source]

It was that time of the month again to buy some groceries. I love this chore since I get to see new products in the market. For instance, I noticed that Cadbury, the chocolate manufacturer, launched Bourn Vita, a new chocolate beverage to rival existing coca-malt drinks. I thought that Cadbury only focuses on making chocolate bars but it turns out that the brand was already created way back in 1932 in England. I didn't get a chance to purchase a sample since Bourn Vita is currently not available in single-serve packs. I did notice something interesting.

The packaging of Bourn Vita has a lot of similarities with the label design of Ovaltine. They both have the same bluish lettering color, the bright red-orange background color and yellow design details. Call it coincidence but I smell a law suit here. This reminds me of the complaint filed by Nestle against Columbia for allegedly copying the label design of Milo, which caused "confusion among buyers" and was tantamount to copyright infringement. I don't know how the case turned out but I think Columbia won the case since they were able to continue marketing their Chocquick brand. I'm no lawyer so I'm not sure if imported brands like Cadbury are covered by the local copyright law or whether Ovaltine will react to Bourn Vita's label designs. Only time will tell.

Big M - Not Big on Flavor

noreply@blogger.com (cryogenix) — Sat, 05 Dec 2009 09:26:00 +0000

Big M is a brand of flavored milk imported from Singapore. Unlike the other brands, the intensity of Big M's flavors ranges from weak to mild. It generally has a dominant dairy taste rather than an equal balance of flavors. The Strawberry flavor is faint and not that noticeable. On the other hand, the intensity of the chocolate flavor is much more moderate probably because chocolate is essentially compatible with milk. The has a thin, refined texture and taste. I believe skimmed milk is used and I wonder if it has anything to do with the weak taste of the flavors?

So if you want a milk drink with real cocoa taste or one with a rich, strong, fruit strawberry flavor, Big M might disappoint you. But if you want a milder dairy drink, then it is worth giving this beverage a try.

Vita Italiana Trattoria

noreply@blogger.com (cryogenix) — Wed, 02 Dec 2009 13:00:00 +0000

[Photo Source]

Being a small mall, Robinsons Metro East doesn't offer much restaurant options to diners. Of course, there are the ever-popular fast food chains like Jollibee and McDonald's. But sometimes, you just want a different, more special, yet affordable dining experience. Enter Vita Italiana Trattoria. It's a new Italian-themed restaurant, which opened last September of this year. At first the place seems to cater to the high-end market. But I was surprised that the items in their menu fall on the Php 200-400 budget range. It's very affordable alternative compared to other Italian restaurants that are within the Php 400-700 budget range.

[Bolognese Pasta Plate - Php 155]

Now, you may think that the food quantity is compromised by its price. It turns out that each serving of food is more than enough to satisfy the appetite of your average person. For under Php 200, you can get a generous serving of pasta with a slice of garlic bread on the side. Even their seafood pasta plates like the Garlic Shrimp and Marinara Pescadora, which are normally expensive, are only Php 190 each. You can even buy a pizza good for 3 persons for under Php 300.

As for the taste, the pastas are very flavorful. Not only are they generous in the serving portions but also generous in the amount of herbs and spices. They use big cloves of garlic, lots of basil leaves and juicy chunks of crushed tomatoes. The various mixture of flavors will certainly leave an impression on your taste buds.

Food price and taste are not just the things I commend this restaurant for. A great dining experience is only possible with great service. The restaurants staff are attentive. When they serve your meal, they offer freshly ground pepper to be sprinkled on your dish. They also refill your glasses with water even without prior requests. I just hope that management can maintain this A+ service.

Given all these positive reviews, Vita Italiana Trattoria still has some points for improvement. First is their payment method should also accommodate credit cards. They are currently accepting cash only but this could be inconvenient to large groups and families who hate carrying cash for large payments. Next, they can increase the items in their menu. Either they increase the variety of their pizzas and pastas, add new Italian-inspired dishes or both. Sometimes with very few options in the menu, customers can easily get tired of the food.

Overall, the restaurant delivers very well for a start-up venture. It currently has one branch only but you may find it worth your travel. With excellent food, affordable prices and great service, Vita Italiana Trattoria is really worth trying out.

Vita Italiana Trattoria

Upper Ground Floor Robinsons Metro East

Marcos Highway, Pasig City

Philippines

[View full directory details]

Oreo Strawberry Cookies

noreply@blogger.com (cryogenix) — Mon, 30 Nov 2009 06:18:00 +0000

Now to review some strawberry flavored products instead of the usual chocolate ones. First up is Oreo Strawberry Cream. Surprisingly, the taste is not that very different from the classical variety. In the classical Oreo flavor, the cream is extremely sweet, which balances out the bitter sweet dark chocolate cookies. On the other hand, the strawberry cream is relatively much milder as it offers a more fruity flavor. But the taste doesn't seem to be that noticeable unless you really focus your sense of taste on that faint hint of strawberry essence. Then again, Kraft cannot make the cream too fruity or else the balance of flavors will be compromised. Still, Oreo Strawberry Cream is still a great variety worth trying out especially if you find the classical version to sweet for your taste buds.