Foodamn Philippines

Manila Chinatown Food Crawl: Culinary and Heritage Tour

January 11, 2026. Sta. Cruz, Manila. We have been invited to take part in Rence Chan's yearly pre-Chinese New Year culinary and heritage walking tour once more, along with some of his friends who are stamp fanciers, into arts and photography, orchid lovers, random bloggers like us, and most importantly, those who are into rich history of random things.

This is the nth time we've gone on a walking tour with Rence, sometimes with family, and as the years have gone by, this part of Manila - Binondo, Sta. Cruz, San Nicolas and surrounding areas, one thing is for sure: the place never runs out of something new and old to try. From the past Manila Chinatown walking tour or to the current food crawl, can be read in full at What to Eat in Binondo or better known as Manila's Chinatown.

In the oldest Chinatown in the world, Manila Chinatown offers both the greatest and worst dining options. This version of my blog will merely provide a walkthrough using our images and videos, along with a factual summary of particular locations, the history behind them, the food we've tried (on some occasions, repeatedly), their current prices, and other pertinent details.

Plaza Sta. Cruz. The plaza is a historic public square that serves as the gateway to Manila's old Chinatown and is situated in the Santa Cruz district of Manila, Philippines. It is located close to the

MacArthur Bridge and the Pasig River at the intersection of Rizal Avenue and Bustos Street. In the rotunda area of the plaza is the Carriedo Fountain. This 19th-century fountain pays tribute to Don Francisco Carriedo y Perredo, who provided funding for Manila's first public waterworks system in 1884. A replica stands today in the plaza. During colonial events, such as the British surrender of Manila to Spanish Governor Simon de Anda in 1764, the plaza acted as a neutral venue. During the pre-war period, it was also a thriving center of commerce and culture, with theaters like the Tivoli, eateries like Panciteria Antigua, and nightclubs like Tom's Dixie Kitchen. Plaza Sta. Cruz is still a significant historical and cultural landmark in downtown Manila, representing the city's rich history and resilient character.

Sta. Cruz. Plaza Square

Sta. Cruz Church. This church, which was built in 1619 and enshrines the famous Catholic symbol Nuestra Señora del Pilar, is situated right across from the square. Spanish Baroque architecture may be seen in the current building, which was restored in 1957 following destruction during the war. According to Rence, tombstones of Filipino-Spanish families were repurposed as flooring along the entrances of the church.

Sta. Cruz Church

Spanish tombstones

Delicious Restaurant. (2005). Located in F. Torre St., Sta. Cruz. Known for specialties like pancit chow mien, pancit miki bihon, and crispy intestines.

Kiampong Foodhaus. (1954). Located in Soler St.

Known for kiampong rice and staples - kikiam (Php 100 each), lechon paksiw, lechon kawali, bola-bola soup, and makli gawgaw. The area is now developed with tall buildings.

Filipino-Chinese food is the main specialty of Kiampong Foodhaus, which is housed in the Republic Supermarket Building on Soler St. in Binondo, Manila. Popular dishes include a variety of viands to go with their famous Kiampong Rice.

Atchara Tokwa - Tofu with a sweet and sour sauce.

Lechon Paksiw - A sweet and savory pork dish utilizing leftover lechon.

Kiampong Rice - A subtly flavored sticky rice that serves as a staple, best paired with their rich viands.

Kikiam - Homemade Chinese-style sausage, available in regular or a frozen "sulit pack"

Morcon - A Filipino-style meat roll that is a recommended dish by regulars.

Ambos Mundos. Literally means 'both worlds' of Filipino and Spanish cuisine.

Many people consider Ambos Mundos to be the oldest restaurant in the Philippines, having opened its doors in 1888. Translating to "both worlds," its name reflects its signature fusion of Chinese, Filipino, and Spanish cuisines.

The restaurant was relocated to its present location at 750 Florentino Torres Street, Santa Cruz, Manila, from its original location on Echague, now Palanca Street. It frequently uses its original narra furnishings to preserve the "Old World" ambiance.

Paella Ambos - A classic Spanish rice dish that remains their most famous offering.

Asado Roll - A beloved snack often paired with afternoon coffee.

Torta de Cangrejo - A highly-praised crab omelet.

Morisqueta Tostada - Their traditional version of Yang Chow fried rice.

Ramon Lee. (1929). Located in 540 Ronquillo St., Sta. Cruz. One of Manila's oldest and most recognizable Filipino-Chinese eateries, Ramon Lee Panciteria was founded in 1929 and is situated in the famed Santa Cruz neighborhood. Serving generations of patrons, it is well-known for its Pancit Canton Special and Chinese-style fried chicken. It is also credited with being the first restaurant in Manila to provide a combo meal called the "Fine Meal." Introduced in the 1960s for just ₱6, the Fine Meal combo is still available today for ₱240 (₱250 for takeout), providing excellent value with a variety of main dishes, rice, and drinks.

To Ho Antigua Panciteria. (1888). Located in 422-424 Tomas Pinpin St. This year, our host served us a Rizalian era meal, which is said to be what Jose Rizal ordered when he eats at To Ho Antigua. According to Rence, pancit guisado, lumpia shanghai, pancit canton, pinsic prito, pork asado, kikiam, and yang chow fried rice are among Rizal's favorite foods.

To Ho Antigua Panciteria

Rizalian era meal. Images (counterclockwise) Kikiam, Pancit Guisado, Lumping Shanghai, Pancit Canton, Pinsic Prito, and Pork Asado.

It was founded in 1888 and is well known for its traditional Filipino-Chinese food, which includes specialties like Lumpiang Shanghai, Yang Chow Fried Rice, Camaron Rebusado, and Pansit Canton. Since the Wong family took over the restaurant from its Chinese immigrant founders, they have managed it for generations, preserving its tradition despite two world wars.

Dong Bei Dumplings. 642 Yuchengco Street, Binondo, Manila (near Binondo Church, just off Ongpin Street). Look for the modest window sign—easy to miss, but the line of customers usually gives it away. One of their bestsellers are the steamed kuchay with pork and the steamed xiao long bao.

Dong Bei Dumplings

Kuchay and pork dumplings

Signature Dish: Kuchay (Chive) and Pork Dumplings – juicy, flavorful, with a delicate wrapper.

Other Offerings: Beef noodle soup, xiao long bao (when available), and frozen dumplings for take-home (31 pcs for ₱200).

Price: Around ₱200 for 14 dumplings.

The restaurant, which was founded by Lisa Lee, a native of Dong Bei, Northeast China, offers Manila a taste of her hometown. Every day, employees can be seen kneading dough, wrapping dumplings, and boiling them per request at the store, which places a strong emphasis on transparency and freshness. Since there isn't any indoor seating, most customers eat their dumplings outside.

In Binondo, Manila, Dong Bei Dumplings is a well-known, straightforward restaurant known for its real, handcrafted Northern Chinese dumplings, particularly the pork and kuchay (chive) varieties. It has a devoted following and a place on most Binondo food crawls because the dumplings are prepared fresh to order, visible through the storefront, and served with a distinctive garlicky soy-vinegar sauce.

Ready to eat:

Bestseller: Boiled Kuchay with Pork (Php 200 / 14 pcs)

Steamed Xiao Long Bao (Php 200 / 6 pcs.)

Fried Kuchay with Pork Dumplings(Php 300 / 14 pcs)

Fries Stuffed Pancake (Php 100 / 4 pcs)

Soy Bean Sauce Noodles (Php 200)

Beef Noodles (Php 250)

Frozen:

Kuchay with Pork (Php 300 / 30 pcs)

Plain Pork (Php 300 / 30 pcs)

Cabbage with Pork (Php 300 / 30 pcs)

Xiao Long Bao (Php 300 / 20 pcs.)

Ho-Land.

Taiwan’s Nice Choice Rice Puff with Sesame (Php 200). They have Cooked Meatballs (Php 360) and Special Kikiam (Php 400). Machang variants: Pork Machang (Php 105), Taochang (Php 105), Special Machang - Pork, Chicken and Mushroom (Php 115) (small), Special Machang - Pork, Chicken and Mushroom (Php 160) (regular), and Special Machang - Double Pork and Mushroom (Php 175).

Ho-Land

La Resurrection Chocolate. Based in Binondo, Manila, La Resurreccion Chocolate is a historic Filipino firm that has been making 100% cacao tablea (chocolate tablets) since 1930. Particularly for traditional Filipino hot chocolate (tsokolate), the brand has emerged as a cultural icon. The business was once based on Ongpin Street, but it has since relocated to 652 Yuchengco Street in Binondo, but some sources still mention the old address.

La Resurrection Chocolate

Hong Bon Bridge/Philippine Hong Chong Grand Mason Association, Inc. In Binondo, Manila, the historic concrete Hong Bon Bridge connects Veronica Street and Alvarado Street across the Estero de Magdalena. It is known for its historical significance in the Chinoy (Chinese-Filipino) community and acts as a local shortcut that links Ongpin Street to important business districts like Divisoria and surrounding malls. The bridge is associated with the Philippine Hong Chong Grand Mason Association, Inc., a cultural and civic organization rooted in Manila’s Chinese-Filipino heritage. Despite not being a recognized tourist destination, the bridge is well-known for its historical significance and is regularly brought up in local news and conversations about urban exploration.

Hong Bon Bridge

Shrine for Healing and Wellness.

Ah Ya Ya. The term "Ah Ya Ya" in Binondo refers to a well-liked Filipino-Chinese culinary experience in Manila's oldest Chinatown, which is known for its vibrant street food, cultural fusion, and heritage. This area right here is about to open a spot for tea drinks maybe.

Ah Ya Ya

Ant Ice. Located in 830 Alvarado St., Binondo, Manila. Chinese halo-halo is a refreshing twist of Filipino halo-halo without the milk/cream, instead the shaved ice dessert has tidbits of fresh fruit bites. - Milktea, fruit juice, starts at Php 95. The dessert store has Champoy (Php 150), Nougat candy (Php 150), Pure tablea chocolate, Dried sea cucumber (balatan in Filipino, harshen (Chinese), and peanuts (sung sung and honey peanut) per container at Php 150.

Ant Ice

Chinese Halo-halo (Image: Chief Ongteco)

Sea cucumber

TVT Mandarin Mansion. Located in 611 Tytana St., the Mandarin Mansion is a private condominium on V. Tytana Street in Binondo, Manila, Philippines. It was created by Federal Land, Inc. (previously Federal Homes, Inc.) and introduced in the 1970s as one of the business's initial initiatives serving Binondo's Filipino-Chinese population. The structure is a part of the Escolta Twin Towers, Tytana Plaza, and Soler Tower, among other historic developments.

Mandarin Mansion

Beanstro. Beanstro Coffee is a new specialty coffee store situated in the Tytana Plaza Building in Binondo.

Beanstro

Wai Ying Fastfood. Located in 810 Benavidez St., Binondo, Manila.

Wai Ying

Wan Kee Bakery. Located in 828 Benavidez St., Binondo, Manila. Rence recommended lemon or mocha chiffon cake (Php 300). The viral jumbo siopao (Combo Php 275, Asado or Bola-bola Php 255. They also have the original recipe hopia in variety of flavors.

Wan Kee Bakery

Wan Kee's lemon chiffon cake (Php 300)

Monte Land. (1976). This bakery beside Wan Kee, is always sold out, better visit before lunch time. According to Rence, Monde Land’s jumbo siopao is recommended than the other bakery.

Monte Land Bakeshop

Polland. (1966). Mrs. Po founded the Filipino-Chinese bakery Polland Hopia in 1966. It is well-known for its authentic pork (hopia baboy) and mung bean (hopia munggo) pastries. The brand, known for its flaky crust and traditional recipes. It also offers other Chinese delicacies like tikoy, mooncakes, and savory goodies such as siomai and kikiam.

Polland

Diao Eng Chay. Located in Tansamco Building, 845–847 Salazar Corner G. Masangkay Streets, Binondo, Manila. DEC bestseller is the chicken pie at Php 90 per piece, they have box of 4. They are best know for Dim sum like kikiam, pork-mushroom siomai, hopia, wat ke (offering bun), tikoy, frozen dimsum, fish tofu, and mochi with monggo filling. DEC is an old school Chinese bakery that is well-known for its dim sum, authentic Chinese pastries, and pasalubong products like siomai and tikoy, as well as its famous chicken pie, which tastes like chicken a la king. With roots in Binondo, Manila’s Chinatown, it has become a go-to destination for freshly baked goods and frozen delicacies, recognized for its reasonable price and friendly service.

Diao Eng Chay

Chicken pie

dim sum

Vege Select. Located at 739 Ongpin St., Binondo, Vege Select (previously Quan Yin Chay) is a well-known vegetarian and vegan restaurant that is well-known for its tasty mock meat dishes, fresh juices, and reasonably priced plant-based meals. Vegan corned beef hash, tofu, radish cakes, faux meat sausages, fried rice, halo-halo, and sugarcane juice are just a few of the restaurant's many vegan dishes with Taiwanese, Chinese, and Filipino influences. Must-try for plant-based food enthusiasts, the BBQ sauce marinade, the sugarcane juice, and the tasty tofu.

Vege Select

Roman Ongpin Monument. Located in Binondo, Manila, the monument is a tribute to Don Roman Ongpin, a Filipino-Chinese businessman, philanthropist, and patriot. It is located in Plaza de Binondo, today known as Plaza San Lorenzo Ruiz, it stands beside Binondo Church, at the intersection of Ongpin Street and Quintin Paredes Road.

Roman Ongpin monument

Roman Ongpin's historical marker

Binondo Church.

Best find:

Ang jeng ho or pu heng plant (ang heng ho or puyeng). Chinese believes that this plant will attract good and positive vibes for your house or your business, whether you're wanting to improve your luck, start a business, or beautify your home space.

Ang jeng ho or pu heng plants

Fil-Chi Shrine.

Different kinds of kamote in Masangkay Street and fruits along Ongpin Street.

Kamote stall

Chinese New Year. Chinese lanterns, fruits and all kinds of "pampa sweet" to welcome the lunar year.

Sta. Cruz, Manila

How to get there?

The nearest bus stops include Plaza Santa Cruz, Rizal Avenue, and T. Pinpin Street / Escolta Intersection. The Doroteo Jose LRT Station and Recto LRT Station are also nearby.

If you guys have tips on exotic food and recipes, write us at foodamnphilippines(at)gmail(dot)com

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Best drinks to try at Ant Ice Aling

2026-01-31T11:08:00.004+08:00

What to eat at Ant Ice Aling in Sta. Cruz, Manila

This is not a sponsored post. All opinions are mine.

January 2025. Sta. Cruz, Manila. An overdue post from our last year’s Manila Chinatown Culinary and Heritage Tour hosted by Rence of Walk with Chan.

The group meets at at 9 AM along Sta. Cruz Plaza and took off on our breakfast stop at Kiampong Foodhaus, followed by a walk going to Ambos Mundos. By lunchtime, we spent it at Delicious Restaurant. We then proceed to the Divisoria area for a visit at the temple, and a refreshment stop at Ant Ice. Followed by another walk to Monte Land, then proceed to our final stop at Salazar Bakery in Ongpin.

What drink to try at Ant Ice Aling

Located Alvarado St., Ant Ice is making raves with their Chinese halo-halo, a refreshing twist of Filipino halo-halo without the milk/cream, instead the shaved ice dessert has tidbits of fresh fruit bites. - Milktea, fruit juice, starts at Php 95. The dessert store has Champoy (Php 150), Nougat candy (Php 150), Pure tablea chocolate, Dried sea cucumber (balatan in Filipino, harshen (Chinese), and peanuts (sung sung and honey peanut) per container at Php 150.

Ant Ice is under the Chinese franchise Aling. The young owner conceptualized the Chinese Halo-halo as a refreshing alternative to Pinoy’s creamy halo-halo.

Image by Chieo Ongteco

Ant Ice Chinese halo-halo consists of watermelon, mango, peach, lyche, jelly, nata de coco, and sweetened syrup. They also have halo-halo milktea, both offered at Php 160 per order. The usual milktea flavor with pearls/grass jelly at Php 95. For healthier options, they offer Calamansi Crystals, Honey Crystals, all the same price of Php 95.

For snacks, you can try their dim sum, chicken cutlet/wings/poppers at a very affordable price.

Ant Ice/Aling

830 Alvarado St., Binondo, Manila

Manila Chinatown Culinary and Heritage Tour

Our Ant Ice food crawl is our refreshment stop, after our long walk at the Seng Guan Buddhist temple.

What to Eat in Binondo or better known as Manila's Chinatown.

What to eat at Ilang-Ilang Restaurant in San Nicolas, Manila

Manila Chinatown Food Crawl: Culinary and Heritage Tour

If you guys have tips on exotic food and recipes, write us at foodamnphilippines(at)gmail(dot)com

I’d love to know what you think about this post. Feel free to leave your comment. I do reply to each of your messages or questions so please come back if you’ve left one.

What to eat at Ambos Mundos

2026-01-26T22:24:00.006+08:00

What to eat at Ambos Mudos in Sta. Cruz, Manila

This is not a sponsored post. All opinions are mine.

What to Eat in Binondo or better known as Manila's Chinatown.

What to eat at Ilang-Ilang Restaurant in San Nicolas, Manila

Manila Chinatown Food Crawl: Culinary and Heritage Tour

January 2025. Sta. Cruz, Manila. An overdue post from our last year’s Manila Chinatown Culinary and Heritage Tour hosted by Rence of Walk with Chan.

Photowalk at Ambos Mundos

The name Ambos Mundos literally means 'both worlds' of Filipino and Spanish cuisine.

What to try at Ambos Mundos

Paella Ambos - A classic Spanish rice dish that remains their most famous offering.

Asado Roll - A beloved snack often paired with afternoon coffee.

Morisqueta Tostada - Their traditional version of Yang Chow fried rice.

Torta de Cangrejo - A highly-praised crab omelet.

Pancit canton has extra sauce that is almost the same sauce with Torta de Congrejo.

Spanish vibe of Ambos Mundos

Spanish-inspired elements are still present in the dining area, ranging from framed posters on the wall to Capiz windows, figures and ornaments. However, the place really needed a makeover, in my opinion. It needs a major repair in the dining area and as well as the framework of the restaurant.

Here’s our group, all first timers at Ambos Mundos.

Manila Chinatown Culinary and Heritage Tour

Our Ambos Mundos food crawl is our second stop, prior to dining here, we had breakfast at Kiampong Foodhaus.

Ambos Mundos trademark.There is an ongoing concern between the two families on the claim of the ownership. It was discussed from on the tour with a few details about it. However, we will not disclose further, and let us leave this matter to the concerned parties.

How to get there?

750 Florentino Torres Street, Santa Cruz, Manila

I’d love to know what you think about this post. Feel free to leave your comment. I do reply to each of your messages or questions so please come back if you’ve left one.

What to eat at Delicious Restaurant

2026-01-24T10:04:00.006+08:00

What to eat at Delicious Restaurant in Sta. Cruz, Manila

This is not a sponsored post. All opinions are mine.

What to Eat in Binondo or better known as Manila's Chinatown.

What to eat at Ilang-Ilang Restaurant in San Nicolas, Manila

Manila Chinatown Food Crawl: Culinary and Heritage Tour

January 2025. Sta. Cruz, Manila. An overdue post from our last year’s Manila Chinatown Culinary and Heritage Tourhosted by Rence of Walk with Chan.

What to eat at Delicious Restaurant

Founded in the 1930s, Delicious Restaurant is situated in Sta. Cruz, Manila, at the intersection of Florentino Torres Street and Gonzalo Puyat. Known for specialties like pancit chow mien, pancit miki bihon, and crispy intestines, which are its specialty, still have the same flavor as when it was opened to the public in the 1930s.

Even though the floors and tables are outdated, they have discovered that customers come here to eat good and reasonably priced cuisine rather than for the establishment's appearance. The restaurant's general manager, Celso Lim, stated that the owners haven't thought about expanding more locations because the flavor will be different.

"Everything is right here. If the branch falls short of the main branch, we don't have to start up somewhere else and jeopardize the reputation we've worked so hard to build.Why take that risk?”

Manila Chinatown Culinary and Heritage Tour

Our Delicious Restaurant food crawl is our third stop, prior to dining here, we had breakfast at Kiampong Foodhaus, followed by Ambos Mundos.

How to get there?

580 F. Torre St., Sta. Cruz, Manila

I’d love to know what you think about this post. Feel free to leave your comment. I do reply to each of your messages or questions so please come back if you’ve left one.

What to eat at Kiampong Foodhaus

2025-12-28T23:56:00.005+08:00

What to eat at Kiampong Foodhaus in Sta. Cruz, Manila

This is not a sponsored post. All opinions are mine.

What to Eat in Binondo or better known as Manila's Chinatown.

What to eat at Ilang-Ilang Restaurant in San Nicolas, Manila

Manila Chinatown Food Crawl: Culinary and Heritage Tour

January 2025. Sta. Cruz, Manila. An overdue post from our last year’s Manila Chinatown Culinary and Heritage Tourhosted by Rence of Walk with Chan.

The group meets at at 9 AM along Sta. Cruz Plaza and took off on our breakfast stop at Kiampong Foodhaus, followed by a walk going to Ambos Mundos. By lunchtime, we spent it at Delicious Restaurant. We then proceed to the Divisoria area for a visit at the temple, and a refreshment stop at Ant Ice. Followed by another walk to Monte Land, then proceed to our final stop at Salazar Bakery in Ongpin.

What to try at Kiampong Foodhaus

Kiampong Foodhaus is not your ordinary carinderia, they started since 1954 with Chinese heritage. Located in Soler St. Known for kiampong rice and staples - kikiam (Php 100 each), lechon paksiw, lechon kawali, bola-bola soup, and makli gawgaw. The area is now developed with tall buildings. The restaurant is located in a low-lying area that is vulnerable to flooding as a result of the main street's elevation during a road rehabilitation. Whilst the heightening of this road, the establishments looks to be in the basement already, as you can see in the image below.

Atchara Tokwa - Tofu with a sweet and sour sauce.

Lechon Paksiw - A sweet and savory pork dish utilizing leftover lechon.

Kiampong Rice - A subtly flavored sticky rice that serves as a staple, best paired with their rich viands.

Kikiam - Homemade Chinese-style sausage, available in regular or a frozen "sulit pack"

Morcon - A Filipino-style meat roll that is a recommended dish by ‘suki’

Here’s the Chinatown crawlers, all first time to try this underrated ‘kainan’ but amazingly good recipes.

Manila Chinatown Culinary and Heritage Tour

Our Kiampong Foodhaus food crawl is our first stop, technically our breakfast.

I’d love to know what you think about this post. Feel free to leave your comment. I do reply to each of your messages or questions so please come back if you’ve left one.

Popular Flavors at IceGeX 2025

2025-11-03T17:49:00.003+08:00

During the ribbon-cutting ceremony of the
1st International Ice Cream and Gelato Expo

Best ice cream and gelato flavors at the 1st International Ice Cream and Gelato Expo

Popular Flavors at IceGeX 2025

October 24 to 26, 2025. Manila. In case you missed it, World Trade Center marked a sweet-milestone, organized by Haliburton, the very first International Ice Cream and Gelato Expo (IceGeX) in the Philippines. With the theme "Scoop into the Future of Ice Cream and Gelato: Trends, Innovation Technology in the Frozen Dessert Industry", the expo brought together local and foreign manufacturers, chefs, suppliers, dessert entrepreneurs and artisan makers for the three days of flavor-fest, business networking, and creative exploration.

Among the local and international brands who participated in the 1st International Ice Cream and Gelato Expo held at the World Trade Center. In likely manner, we congratulate all the brands, dessert experts and chefs who participated in the event. They've offered classic and innovative flavors, as well as live demonstrations of food pairing, recipes and business concepts that we might one day put into plan and create our own frozen products or services.

Here’s a full roundup of the highlights from Foodamn Philippines — from classic to crazy-innovative flavors, live demos, pairing recipes, and what the business side of frozen desserts looks like today.

Highlights ICEGEX and best flavors to watch out:

Innovative Solutions Inc. - Ternatea Coconut Ice Cream, Turmeric Acai Yogurt Soft Serve. The same group that supplies Blue Rock (Papa Diddi's, Kalye)
Guyabano Ice Cream and Ternatea Coconut Ice Cream
Essenza Gelato - the best and original Pistachio gelato, Other notable gelato flavors are vegan, calamansi, and mango.
Essenza with Chef Fabio
Marcelo's Microcreamery artisanal ice cream - highlight Filipino tastes like Inutak, Latik Latik, Ube Macapuno Champorado, Bilo-bilo, Manga't Suman. Highlights of the booth is the collab work with Chef Nouel Catis, the innovator behind the viral Dubai chocolate recipe for Fix Dessert Chocolatier. For Marcelo's, you must try the Pistachio Kunafa Chocolate and Ube Baklava.
with Chef Nouel Catis
PhilCoA's Ice Cream Coconut topped with tablea or coconut cheese
Araro's ChocNut ice cream, Tablea - the popular brand in Salcedo market.
Barista Queen
Sebastian's
Chef Boy Logro's deck with Easy Pro
with Chef Boy Logro
Chef Myke Tatung's Heritage Halo-halo Re-imagined
with Chef Myke Tatung
Family's Choice Artisanal - Espresso Swirl and Tablea Gelato won in the Coffee category and Unique Filipino Flavor.
Family's Choice Artisanal
Selecta Scoop O'clock every 3:00 PM
Sorbetes Ice Cream Competition

Notable stand-outs

Vanilla Bean & Madagascar Vanilla: Several artisanal gelato makers showcased ultra-pure vanilla, letting the subtle aroma and cream-base shine.
Dark Chocolate Intense (70%+) Gelato: One exhibitor offered gelato with a rich cocoa hit, minimal sugar, emphasising bean-to-bar origin.
Fresh Strawberry & Filipino Mango (Carabao Mango) Ice Cream: A local twist on a classic: ripe mango churned into a smooth ice cream base, and strawberry still held appeal among traditionalists.

These flavors serve as reliable pillars for any ice-cream business: customers know them, they’re comfortable, and they’re a strong launching pad for innovation.

Innovative and Trend-ForwardFlavors

What brought buzz at the expo were the unexpected flavour pairings, ingredient mash-ups and local-twist creations. Here are some of the most talked-about:

Ube & Cheese Swirl Gelato: Combining the Filipino purple yam (ube) with savory cheese swirls made for a combo of sweet-earthy + mild saltiness, a modern local-flavor hero.
Matcha & Black Sesame Gelato: A Japanese influence: the bitterness of matcha tempered by nutty black sesame; visually striking and very photogenic.
Yuzu & Lychee Ice Cream: A citrus-fruity hybrid offering crisp, light acidity with tropical softness — ideal for warm-weather dessert seekers.
Salted Caramel with Crispy Rice & Popped Quinoa: Textural innovation meeting flavor depth, one of the few booths emphasising crunch in frozen desserts.
Plant-Based Coconut & Jackfruit “Gelato”: With vegan/dairy-free demands rising, one exhibitor showcased a creamy coconut-milk base churned with native jackfruit, showing how inclusivity meets tradition.

These inventive flavors highlight how the frozen-dessert industry is not only chasing taste but also experience, texture, story and local identity.

Live Demonstrations & Food-Pairing Recipes

Live demo entitled “Heritage Halo-Halo Reimagined” by Chef Myke "Tatung" Sarthou re-interpreted the iconic Filipino halo-halo, transforming it into artisanal coffee-flavored halo-halo as coffee flavored halo-halo. With his recipe hack for regional-style halo-halo using sculpted frozen milk blocks.
Chef Myke "Tatung" Sarthou
Live demo by Chef Pablo "Boy" Logro highlighting the "Taste and Twist: Ice Cream Pairings. The short demo full of wit and laughs shared his recipe hacks for Crépes Suzette with Sauvignon Sauce and How to Make Spun Sugar Nest.
Chef Pablo "Boy" Logro
From the Department of Agriculture, tropical flavors that are turned into frozen treats by Mr. Evan Titus Paul L. Labrador of the Philippine Coconut Authority took the stage discussion on how products made from coconuts, like coconut milk, cream, sugar, and oil, are transforming the ice cream market.
Tropical flavors that are turned into frozen treats! At the 1st International Ice Cream and Gelato Expo in the Philippines, Mr. Evan Titus Paul L. Labrador of the Philippine Coconut Authority takes the stage to discuss how products made from coconuts, like coconut milk, cream, sugar, and oil, are revolutionizing the ice cream industry. It highlighted the coconut's versatility such as the functional, nutritional, and sensory advantages of utilizing coconuts in frozen treats. It aims to discover how to promote Filipino agricultural excellence while enhancing flavor, texture, and health appeal through local innovation and sustainable coconut farming.
Ice Cream Coconut (Philcoa)

“Ice-Cream Pairings with Pastries”: A demo by pastry chef Emily Peralta showed how to match a vanilla-bean gelato with warm almond croissant, and how a tangy sorbet can cut through a rich chocolate tart.
Recipe Spotlight: DIY Affogato Bar: Using a strong espresso shot and a scoop of salted-caramel gelato, attendees were encouraged to build their own “adult dessert” version with toasted hazelnuts and sea-salt flakes.
Live Gelato Production Demo: Equipment suppliers and artisans demonstrated how to churn a fresh batch of gelato in minutes, discussing the importance of over-run, freezing curves and flavour infusion.

These demos did more than entertain, they gave practical take-aways for business owners (menu revision, pairing ideas) and for dessert fans wanting to replicate at home.

Business Concepts & Trends in the Frozen-Dessert Industry

Key business insights:

Franchise & Retail Expansion: Many booths advertised franchise opportunities, ready-to-go gelato kiosks and turnkey ice-cream shops. The message: frozen desserts remain a strong impulse purchase, especially in malls and lifestyle destinations.
Technology & Digital Ordering: One seminar, “The Smart Scoop: Technology, Personalisation, and the Digital Future of Ice Cream”, discussed how digital menu boards, app ordering and loyalty programmes are becoming part of the business model.
Ingredient & Supply-Chain Innovation: From plant-based bases to premium dairy blends, exhibitors stressed how ingredient sourcing (quality, traceability) and packaging (sustainability, convenience) are part of the next-gen business.
Experience-Driven Concepts: Many dessert bars are transitioning to experiential offerings, like build-your-own ice-cream sandwiches, artisanal gelato flights, and pairing menus with coffee or craft beer. The expo echoed that sweet shops are no longer just counters but destinations.
Local Identity + Global Appeal: For Philippine operators, the message was clear, incorporate local flavours (ube, mango, calamansi) to stand out, but ensure global standards (hygiene, consistency, equipment) to scale and export.

Top 5 Flavours to Watch & Why They Matter

Here are five standout flavour concepts from the expo, and what makes them worth keeping an eye on if you’re in the business of frozen desserts.

Flavour	Why It Stands Out
Ube & Cheese Gelato	Combines strong local identity (ube) with a savory element (cheese), creates a novel but still accessible taste.
Matcha & Black Sesame Gelato	Elegant flavor profile, Instagram-friendly, appeals to premium segment and “discoverable” desserts.
Yuzu & Lychee Ice Cream	Bright, tropical and acidic, offers a refreshing alternative to heavy dairy-based flavors; suits warmer climate.
Salted Caramel with Popped Quinoa	Combines indulgence with texture and health-adjacency (quinoa), hits multiple consumer trends.
Coconut & Jackfruit Plant-Based “Gelato”	Reflects rising plant-based demand + local fruit usage; sets stage for vegan/alternative dessert markets.

Takeaways for Dessert Entrepreneurs in the Philippines

Know your fundamentals: Have your vanilla, chocolate and strawberry versions dialed in, they anchor your menu while you experiment.
Be bold but strategic: Introduce one or two innovative flavours (from the list above) per season to keep interest high without overwhelming customers.
Pairings matter: Whether it’s ice-cream with pastry, or gelato with coffee, adding pairing suggestions can elevate your offering and justify premium pricing.
Leverage local ingredients: Filipino fruits, roots and flavours are a differentiator both domestically and for export; use them purposefully.
Stay tech-savvy & experience-focused: Mobile ordering, loyalty programmes, interactive counters and Instagram-worthy presentation all contribute to modern dessert business success.
Sustainability = brand value: From plant-based bases to packaging, consumers (and buyers) increasingly expect more than just taste.
Networking matters: Events like ICEGEX show that frozen dessert is not just about flavor, it’s supply chain, equipment, business models, export possibilities.

Final Scoop

For dessert lovers, aspiring entrepreneurs and flavor-forward thinkers alike, the first ICEGEX in Manila was more than a trade show, it was a signal that the Philippine frozen-dessert market is ready for its next chapter. From timeless favourites to flavour risk-taking, from roll-up-your-sleeves demos to boardroom business talk, the event captured the full scoop (pun intended).

Whether you’re running a small gelato cart, launching an ice-cream franchise or just seeking your next dessert-obsession, the message is clear: know your roots, push your boundaries, and never underestimate the power of a great scoop.

Here at Foodamn Philippines, we’ll be keeping an eye on how these trends play out through 2026 and beyond, especially as local and regional dessert operators respond to the inspiration from ICEGEX. Stay tuned for more flavor explorations, behind-the-scenes visits and business insights.

Enjoy your next cone (or cup) with a little extra context, and maybe a flavor inspired by this expo.

Foodamn Philippines [www.foodamn.com], created by Green Dei (Daryll Villena).

I’d love to know what you think about this post. Feel free to leave your comment. I do reply to each of your messages or questions so please come back if you’ve left one.

ICEGEX 2025 - 1st International Ice Cream and Gelato Expo

2025-08-28T11:07:00.006+08:00

ICEGEX 2025 - 1st International Ice Cream and Gelato Expo

1st International Ice Cream and Gelato Expo (IceGEx 2025)

IceGEx 2025 Debuts in the Philippines

The coolest expo of the year. Get ready for a world-class celebration of the frozen dessert industry — the 1st International Ice Cream & Gelato Expo in the Philippines is happening this October! 🇵🇭

Dessert tastings, live demos, expert talks, ice cream competitions, and MORE 🍦

Mark your calendars and we'll see you at the sweetest event of the year!

For the latest updates and announcements on ICEGEX 2025, make sure to follow them on Facebook & Instagram: @icegexph

🗓️ October 24-26, 2025
🕘 10:00 AM - 6:00 PM
📍 World Trade Center Metro Manila

You're invited to taste, learn, and experience the best of the frozen dessert industry at the 1st International Ice Cream & Gelato Expo! 🌍🇵🇭

Here’s what’s in store:

🍨 EXHIBITOR ZONES featuring the latest in:
🧃 Packaging & labeling innovations
⚙️ State-of-the-art equipment & tech
👩‍🍳 Frozen dessert artisans crafting ice cream, gelato, soft-serve & everything in between
🍫 Allied sectors: coffee, chocolate, pastries & more!

🎓 SEMINARS & TECHNICAL SESSIONS led by industry experts — perfect for professionals, entrepreneurs, and curious minds looking to upskill and get ahead in the dessert game

🎭 LIVE DEMOS & STAGE ACTIVITIES that bring techniques, flavors, and creativity to life

🏆 THE FIRST-EVER Ice Cream, Gelato & Soft-Serve Competitions in the Philippines!
Watch as top talents & brands go head-to-head for frozen dessert glory — judged by a star-studded panel of local and international dessert experts

Enjoy express entry and discounted tickets until OCTOBER 17 when you pre-register via this link: https://tinyurl.com/IceGeX-2025

🗓️ October 24-26, 2025
🕘 10:00 AM - 6:00 PM
📍 World Trade Center Metro Manila

#ICEGEX2025 #IceCreamPH #GelatoPH #FoodExpo #EventsPH #EventsPhilippines #ScoopIntoTheFuture #WorldTradeCenterManila

Foodamn Philippines [www.foodamn.com], created by Green Dei (Daryll Villena).

I’d love to know what you think about this post. Feel free to leave your comment. I do reply to each of your messages or questions so please come back if you’ve left one.

What to eat at Café Ilang-Ilang

2025-02-23T19:15:00.020+08:00

What to eat at Café Ilang-Ilang Buffet

What to eat at Cafe Ilang-Ilang at the Manila Hotel

This is not a sponsored post. All opinions are mine.

One of Manila's popular buffet destinations is Café Ilang-Ilang at the Manila Hotel, offering a sumptuous and diverse international dining experience. With its elegant ambiance, the blend of classic and contemporary design reflects the grandeur of the iconic hotel. The buffet area is spacious, whilst the flock of diners tends to stretch the area on peak hours. More so, the featured food stations are well-organized to ensure a seamless dining experience. In addition, diners can observe chefs preparing in a semi-open kitchen approach.

After a decade or so, we're re-acquainted at the buffet floor this time on a "Seafood Night". We don't expect much, but for the buffet rate given, this buffet should be somehow unparalleled in terms of best offers and excellent service. Still, perhaps we can give you a straightforward overall picture of what we had at this dinner encounter. No "pa-cutes" and no excuses, brace yourself with photos as we navigate through the stations. Let's do the starter first, shall we?

Café Ilang-Ilang Seafood Night Buffet

Salad Station & Mediterranean Station. It's a mixed up world, as we see another salad from the Italian station. But we have our sights on the Greek Salad and Seafood Mango Cocktail. We enjoyed every champ of it, in fact "we fell for it talaga" (wink!).

Mediterranean salads and seafood salads

Sushi Station / Japanese Station. This section is wild, the queue was a bit slow as we steer our direction to Ebi Tempura. We make our way to get the do-it-yourself Miso Soup with spring onions and dried seaweed ignoring the tofu. Fill the plate with a little of gyoza, nigiri, aburi salmon, salmon cream cheese, among other maki sushi. It's a stand-out, so we had another round of miso soup!

Greek salad, Seafood Mango cocktail salad, miso soup, tempura, gyoza, and maki sushi

Maki sushi station

Carving Station. The highlight of this dinner should have something exotic and supreme. There's another line full of Asians around the premium U.S. Angus Beef, and a sold out tray for BBQ Ribs. Roasted just fine topped with red wine sauce and garnished with roasted garlic. Dress them up with broccoli and cauliflower and roasted potato wedges on the side. Adjacent at the right panel is the Halal Station, they have this Smoked Salmon but we opted not to get it. Maybe next time, instead we had the Lamb Curry, that was really fancy, it got that spicy curry kick.

Curry lamb, baked lobster, lechon and roasted peking duck

Roasted Angus Beef with broccoli and cauliflower, potato wedges and century egg

U.S. Angus Beef at Carving Station

Salmon at Halal Station

Roasted peking duck and century egg

Chinese Station. The Roasted Peking Duck is one for the road, we had some slices of it, with Century Egg Slice around our plates. Plus the Filipino Station is along the way, making a hint for some Lechon slices, which by the way was genuinely "the balat is so makunat" already. But it was fine, we had the fine meat in our sleeve to indulge that night.

Chinese station

dimsum

Likewise, from the Seafood and Grill Station, our table was served with Baked Lobster, ain't that cute, right!

Seafood and grill station

Baked lobster

To break even, you can ask the waiter for some tea or coffee. Since the spot we were seated on is like an alley for couples (wink), the night was cold and so was the room. We requested peppermint tea and a glass of warm water. Damn! naman, we ate keto-based food and needed some air to freshen up the palate.

Italian Section. We can't let pass, the Salad Caprese, Shrimp Pesto Ribbonette with olives, cherry tomatoes and all, Focaccia sandwich bites, Four-Cheese Pizza and the Manila Hotel Pizza garnished with dig-in parmesan cheese. All freshly made with gourmet ingredients.

Italian station

Cold cuts, cheeses and pasta of different kinds

Pizza selection

Dessert and Beverage Stations. At this rate, I decided I'm done (wink). But wait, we can't leave without touching the dessert table. I didn't even get to see what's in the Korean Station and the piggy buns and chicken feets from the Dimsum station. What do we get for dessert? Earlier, we've seen fresh slices of watermelon, dragon fruits, but by the time we got there, they had not refilled them yet. So we settled for chocolate mousse, fruit tarts, strawberry panna cotta, New York cheesecake, and strawberry gelato. Being a kid at heart, one should have a pair of marshmallow twists and dipped them at the chocolate fountain. That's it!

Dessert station

Gelato, panna cotta, cheesecakes, mousse, tart and mini cake

Bread and Pastry Stations.

To cap off the night, we sat down with a cup of cappuccino and cranberry juice.

Unlimited drinks at the Beverage station

Overall Experience. Dining at the Café Ilang-Ilang with this wide selection of international cuisines and warm and first-rate service from the people behind the culinary experience we had, we are certain to go back when time and budget permit. The buffet deal we can't pass up.

Café Ilang-Ilang receiving area

Seafood Night is every Friday at Php 4,090 per pax for adults and Php 2,045 per child rate.

Check out the buffet schedules and dining rates at Café Ilang-Ilang.

Catch more photos from Café Ilang-Ilang Seafood Night Buffet.

Foodamn Philippines [www.foodamn.com], created by Green Dei (Daryll Villena).

I’d love to know what you think about this post. Feel free to leave your comment. I do reply to each of your messages or questions so please come back if you’ve left one.

What to eat at Dada’s Panciteria at Halo-Halo

2025-02-17T08:00:00.371+08:00

What to eat at Dada’s Panciteria at Halo-Halo

Cubao Food Crawl: What to Eat at Dada's Panciteria at Halo-halo in Cubao, Quezon City

This is a sponsored post. All opinions are mine.

February 2025. Manila Philippines - With a great number of panciterias serving a wide range of delicious noodle dishes, Manila has an overflowing"pancit" legacy. Fresh brands like Dada's Panciteria at Halo-halo are gaining adoration among locals who love to explore mouthwatering new finds. Behind Dada's blossoming food journey, they started out with its Thai-inspired milk tea venture during the pandemic span in 2019. Very recently, in 2024, the operation expanded to meals and refreshments, capturing the appetites of go-to food enthusiasts. Along with Dada's Panciteria at Halo-halo's local meals and refreshments, this food experience is widely available in-store for pick-ups, on the go and cloud kitchens.

What to eat at Dada's

As we visit Manila's fancy dining hub in our never-ending quest for delectable food, we frequently overlook the homey taste that is just around the block. One of the busiest streets in Quezon City, 12th Avenue is jam-packed with commercial spaces and Cubao neighboring communities. What set's Dada's Panciteria at Halo-halo ahead of their league is the team's mission to offer great food and value for money, on top of that, great consideration on foot traffic and timeliness and availability of the products and services. These are the essential key elements of a successful brand.

It's a feast from Dada’s Panciteria at Halo-Halo

Gaining popularity of local Filipino snacks are the combination of toasted siopao, pichi-pichi matched with iced coffee blends and the most sought after by everyone, the halo-halo, which to a large extent is the after meal dessert. Pancit or sautéed noodles in any form are the dominant "handa" be it for a festive meal or quick merienda. These among other short orders are Dada's Panciteria at Halo-halo specialty.

Pancit Malabon, Sotanghon Guisado, and Pinoy Spaghetti. Dada's Panciteria at Halo-halo "bilao" noodles offers a unique balance of flavors and texture, reflecting the rich culinary heritage of pancit and how people enjoy having them.

Pancit Malabon is a classic, savory dish packed with thick rice noodles and savory seafood-based sauce garnished with green onions, toasted pork, crushed "chicharon", shrimp and sliced eggs. This is one of Dada's bestsellers as its crisp, colorful aromas of the fresh ingredients envelop the taste buds. A hit at Dada's delivery option, Php 550 for 5-7 persons; Php 740 for 8-10 persons; Php 990 for 11-13 persons; Php 1,110 for 14-17 persons; and Php 1,310 for 18-20 persons.

Pancit Malabon (10" Php 550)

Pancit Malabon (Single Serving Php 90)

Another most-liked short order is the Chicken and Shrimp Sotanghon Guisado, relatively appetizing. With its springy, glassy vermicelli or sotanghon noodles draw up the rich, savory goodness of the broth as they are cooked in. Pancit sotanghon are traditionally sautéed in lots of garlic and achuete or annatto oil to give off extra depth, mild smoky flavor, turning the glass noodles into an absolute golden color and a subdued earthy taste. Plating is ideally mixed with or garnished with sautéed mix of spring onions, shredded chicken fillet, shrimp to enhance the flavor, "tengang daga" or wood ear mushrooms , cabbage, carrots. Available in servings for Php 585 for 5-7 persons; Php 790 for 8-10 persons; Php 1,040 for 11-13 persons; Php 1,310 for 14-17 persons; and Php 1,610 for 18-20 persons.

Chicken and Shrimp Sotanghon Guisado (12" Php 790)

Chicken and Shrimp Sotanghon Guisado (Single Serving Php 95)

Celebrations aren't complete without spaghetti, Dada's Panciteria at Halo-halo takes a creamy Filipino-style red-sauce. The creamy sweet sauce with hotdog slices are kids' choice and sweet-tooth pasta lovers sought after. For big gatherings, platter sizes come in Php 580 for 5-7 persons; Php 760 for 8-10 persons; Php 970 for 11-13 persons; Php 1,190 for 14-17 persons; and Php 1,420 for 18-20 persons.

All noodle-based orders can be avail on a budget combo meal, single serve or by the platter or in a bilao (woven tray).

Pinoy Spaghetti (Php 95)

Toasted siopao (Original and Cheese). These medium-sized steamed buns are mildly toasted to bring about a crispy exterior filled with asado pork and sliced hard-boiled egg. These paos are on the peppery side and taste good while having your brew of the day. Dada's toasted siopao have three variants: Original - Php 19 per piece and box of 12's at Php 228; With Cheese - Php 23 per piece and box of 12's at Php 276; and Tuna Melt - Php 22 per piece and box of 12's at Php 264.

Toasted Siopao (available by the piece or box of 12)

Toasted Siopao - Original with cheese (Box of 12 Php 276)

Dada's preparing the siopao dough

Pichi-pichi. While its rivals' "labsak" or overly mushy and sugar-induced, Dada's pichi-pichi version boasts of chewy texture. We appreciate that theirs aren't overly sweet, since cassava flour is already high in carbs. The pichi-pichi has a long way to go, just maintain the balance and don't alter the recipe.

Medium, family, and party 12" bilao size orders are available.

Pichi-pichi (Php 95/10 pcs.)

Lumpiang Shanghai and Embotido. We gave them a hands-up on the crispy deep-fried spring rolls, the egg wrap is fairly thin enough to hold the ground meat. These nibbles are "siksik" in every bite, hence, you get a contrast of crunchy and chewy textures once dipped in sweet chili sauce or spicy garlic vinegar. Filipinos being pancit fixated do the combo orders with lumpia shanghai as they are perfectly paired with the savory sauce of pancit and crispiness of lumpia.

For large size orders, lumpiang shanghai platter is also available by the boxes of 20's for Php 385 (good for 4-5 persons) and 30's for Php 575 (good for 6-8 persons).

Lumpiang Shanghai (Php 195/10 pcs.)

Embotido (Php 170)

Halo-halo. The darling of Filipino dessert, halo-halo medley of layers is such an experience. Dada's halo-halo uses shaved ice with everything in it. Shaved milky ice is the key ingredient that gives halo-halo its refreshing coolness. To prevent it from getting too watery, savor it while it's still cold.

With sweetened fruits, beans, "langka" or jackfruit, ube halaya, topped with ube-flavored ice cream and lech flan. A delightful blend of sweetness, crunch and creamy flavors that contrast the chewy nata de coco, soft sweetened bananas (minatamis na saba) and velvety leche flan by blending the flavors. Dada's halo-halo is the ultimate dessert to cool down after a savory meal.

Dada's array of desserts you can try, such as the Saba Macapuno (Php 125), Mais con Yelo ((Php 100) and Leche Flan (Php 125).

Leche flan

Halo-halo variations come in different styles from every region in the Philippines. Even local eateries offer halo-halo with a unique twist on it depending on the ingredients they have.

Dada's Halo-halo with ice cream (Php 150)

Merienda Combo. Is a snack meal with choice of noodle, regular flavor toasted siopao and a gulaman "samalamig" drink.

Snack meal (Php 117)

Coffee. Another food culture vibe is our love for hot/iced coffee. We had the Caramel Macchiato, blending bold barako coffee brewed with caramel and milk.

Other Dada's coffee blends are the plain brew Americano, Spanish Latte, Mocha, and Vanilla Latte, what's great about it is that they are all less than a hundred pesos, very affordable for coffee lovers like us. Indeed, you can always match them with Dada's merienda snack combo.

Caramel Macchiato (Php 119)

Our top 3 Dada's favorites are:

The sotanghon guisado (s*cker for this meal as it brings back our late grandmother's recipe), in a note, resembles how she cooks and serves them. An extension to top one is the pancit malabon, IT being the Malabon, is always table essentials during family dinners. Third is a group of favorites, the halo-halo of course, toasted siopao and pichi-pichi rolled into one.

Dada's Panciteria and Halo-halo is a fast emerging brand closed to Filipino taste buds, known for its signature Filipino cuisine such as the hearty pancit, toasted siopao, refreshing halo-halo and some great options. We are sure they will be a well-loved spot in Manila. They have everything you need, from delectable meals and snacks to dessert, including cool coffee varieties that won't break the wallet.

Note that the prices featured in this blog are subject to change without prior notice.

Dada's Panciteria at Halo-halo Q.C. branches are located in Tandang Sora and in Cubao.

Outside Manila, they have a branch in Batangas City.

And another branch opening soon in Montalban and in Panay Avenue, Quezon City.

Dada's Panciteria at Halo-Halo Tandang Sora branch

Dada's Panciteria at Halo-Halo Cubao branch

How to get there:

109 12th Avenue, Barangay Socorro, Cubao, Quezon City

See photos from our Dada's Panciteria at Halo-halo visit last February 13, 2025.

Foodamn Philippines [www.foodamn.com], created by Green Dei (Daryll Villena).

I’d love to know what you think about this post. Feel free to leave your comment. I do reply to each of your messages or questions so please come back if you’ve left one.

Best halo-halo in the Philippines

2024-05-12T16:00:00.023+08:00

Best halo-halo in the Philippines

The Best Halo-Halo Spots in the Philippines

This is not a sponsored post.

Where to find the best and the least halo-halo in the Philippines

Finding the best halo-halo in the Philippines can be a delightful dessert journey! Here are some tips on where to find both the best and possibly the least fulfilling halo-halo encounters.

Bebang halo-halo in buko pandan, special and cinnamon flavors

Bebang. Creamy shaved milk makes Bebang a sought after chilled dessert or snacks, with fancy name and vibrant approach. With its only branch at Shaw Blvd. Mandaluyong City, Bebang online orders sometimes need to schedule in advance to accommodate halo-halo fanatics. Bebang halo-halo is said to serve the creamiest shaved iced in the market today. Mixed with all the good stuff in it depending on your choice. Must try is the Royal halo-halo variant bragging about edible 24-karat gold shavings.

Icebergs halo-halo

Icebergs. A dessert café chain that offers a wide variety of halo-halo with different toppings and flavors. One of the best halo-halo in town! This brand has been a halo-halo icon since the 90's. They served it with house-made macapuno, and topped with ice cream, leche flan and ube yum generously.

Dada's halo-halo

Dada's Panciteria and Halo-Halo. Dada's halo-halo is making waves and can be compared to Bebang's milk shaved ice. Their version used a lot more of local ingredients based on our second time having them. It has "minatamis na saba", "langka", ube ice cream and with lesser sago and gulaman. The price is also very affordable for a Php 150.

Manila Hotel. The hotel's signature halo-halo is a must try at the iconic lobby lounge or at the retro vibe of Tap Room.

Kabigting's halo-halo

Kabigting's. Originated from Arayat, Pampanga, since 1970. What sets Kabigting apart from other brands? Less ingredients are used in Pampanga. It's similar to a competitiveness game where the challenge is to use the fewest ingredients possible to create an exceptionally delicious halo-halo flavor. Kabigting created a mixture with three main components: corn kernels, pastillas prepared from carabao milk, and sweet beans halaya. The outcome won over their kababayans, and the Kabigting family is today well-known for its distinctive halo-halo flavor.

Aling Banang's. San Juan City's finest halo-halo ice cream and their famous pancit since 1930's. Up to this day, the heirloom recipe and the stall remains in the carinderia style outlet.

Susie's Cuisine halo-halo

Susie's Cuisine. Since 1972, Susie's Cuisine has operated a restaurant. Encouraged by her family and close friends who enjoyed her food, Anicia Ayson opened Susie's and subsequently learned that the Kapampangans also adored her food. The halo-halo is a must try as it uses fresh ingredients.

Razon's halo-halo

Razon's of Guagua. Known for its minimalist take on halo-halo, featuring creamy leche flan, macapuno (coconut sport), and sweet banana slices.

Contis halo-halo

Contis. Filipino-style shaved ice loaded with fruits, sweetened beans, and jellies, topped with ice cream, milk, Leche flan, and purple yam jam, is known as Halo-halo Special.

Chow King halo-halo

Jollibee halo-halo

Chowking and Jollibee. A popular fast-food chains offering a commercialized but still delicious version of halo-halo.

Goldilocks halo-halo

Goldilocks. A lesser sweet halo-halo suit for the target-market of Goldilocks.

Mang Inasal halo-halo

Mang Inasal. A chain restaurant that offers a unique twist on halo-halo, with ube (purple yam) and leche flan toppings.

Don Juan Boodle House halo-halo

Don Juan Boodle House (Taal, Batangas). In close proximity to the Taal Public Market. After the boodle fight supper, travelers think their halo-halo is just plain delicious.

Leo and Ghie halo-halo

Leo and Ghie Restaurant (Taal, Batangas). Located in Butong, Taal. The restaurant is known for lomi overload and halo-halo served in buco.

Fajardo's halo-halo

Fajardo's Halo-halo (Cuyapo, Nueva Ecija. The halo-halo "pwesto' (stalls) has already made a name among locals at at the halo-halo strip of Cuyapo Public Market. Managed by 3rd generation of the Villena's to Fajardo, hence the name transfer.

Other lesser halo-halo brands:

They are known for their simplicity and use of finely shaved ice and a mixture of fruit slices and sweet dry fruit

UP Diliman halo-halo

Sta. Isabel, Calapan, Oriental Mindoro halo-halo

Ever Gotesco halo-halo on the go

Tips for Finding the Best Halo-Halo

Ask locals for recommendations. They often know the best spots that may not be as well-known to tourists.

Seek out locations that are crowded. Popular spots usually have a reason for their popularity, though this isn't always a guarantee of quality.

Look up reviews online. Check reviews online to get a sense of what to expect. Websites like Google Maps, TripAdvisor, or food blogs can give you an idea can be very helpful in making your dessert decisions.

Possibly Less Satisfying Halo-Halo Places:

Generic street food stalls. While some may offer decent halo-halo, quality can vary widely, and hygiene might be a concern.

Some small, unknown eateries. Like street food vendors, the quality and ingredients may not always live up to expectations.

Fast-food restaurants not renowned for their desserts. Although many fast-food chains serve halo-halo, their renditions may lack the taste or authenticity of those found in dessert or halo-halo shops.

Keep in mind that halo-halo is a highly customizable dessert, so what might be the best for one person could be the least satisfying for another depending on individual taste preferences!

Foodamn Philippines [www.foodamn.com], created by Green Dei (Daryll Villena) If you guys have tips on exotic food and recipes, write us at foodamnphilippines(at)gmail(dot)com

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What to eat at Ang Tunay Beef House

2024-02-10T23:14:00.001+08:00

What to eat at Ang Tunay Beef House in Binondo, Manila

This is a NOT sponsored post. All opinions are mine.

February 3, 2023. Binondo, Manila, Philippines. - I'm trying the Ang Tunay Beef House short orders for the first time. Check out their Chinese-style fast cuisine as soon as you walk into the eatery. They had beef brisket, chicken feet, a variety of seafood dishes, and a traditional Filipino recipe that day. We came here in the afternoon, to sample their beef soups.

Chinese fastfood style

Short orders:

Kamto soup. We were told that the regular size is comparable to a kiddie size. This is a small bowl filled with thin slices of kamto, or beef flank, tendons and fat from the muscles that make up the belly. Kamto is a tasty, nearly fatless type of lean beef. Since we were seated directly next to the soup section window, the server asked for permission before granting our request for an additional "sabaw" (soup)

Soup section

Kamto soup (Php 220 Regular)

Ox-tongue soup. At P330, the large bowl isn't all that big; two people could share this kind of meal. The beef soups are nothing special. We also believe the soup costs are excessive.

Ox tongue soup (Php 330 Large)

Fried crispy canton. We weren't happy with this order, in fact we left half of it on the plate, we did not bother to take it home. This is a medium-sized order with "tinipid" meat and veggie toppings with a lot of noodles and MSG.

Fried crispy canton (Php 350 Medium)

Lemonade iced tea (Php 95), Black gulaman (Php 90)

free tea

Service. If you don't ask, no one will take your orders. We don't understand why the servers stick by your side the entire time while we gorge on their overpriced food. Additionally, a server is constantly sweeping the greasy floor in our vicinity. If you can, try to get a seat close to the beverage area or the soup section so you can peek into the rear kitchen.

From these experiences, we concluded that we might not visit the restaurant again.

How to get there?
825 Sabino Padilla St, Santa Cruz, Manila, 1003 Metro Manila, Philippines

What to Eat in Binondo or better known as Manila's Chinatown.

What to eat at Ilang-Ilang Restaurant in San Nicolas, Manila

Manila Chinatown Food Crawl: Culinary and Heritage Tour

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Top 10 Drinks at Hyde Manila Bar

2024-01-28T16:19:00.004+08:00

What to try at Hyde Manila in Manila Prince Hotel

This is not a sponsored post.

Top 10 Drinks at Hyde Manila Bar

Exploring the signature drinks and the classic cocktails of Hyde Manila Bar

20 January 2024. Ermita, Manila. - Hyde Manila Bar at Manila Prince Hotel is a new hangout for cocktail enthusiasts seeking a taste of timeless elegance, tucked away amid the bustle of Ermita. This bar is certain to become a go-to destination for anyone looking for expertly made crafted drinks and a window into the heyday of mixed drinks, thanks to its lush atmosphere and vintage menu.

Hyde Manila interior

Hyde Manila's unique concept will take you to a place hidden underground adorned with lush greens and in harmony with nature. The staff will greet you warmly and lead you to a different area just a short distance from the dresser-inspired entryway. The entrance door, which greets guests with a family wardrobe, accentuates the nostalgic theme. Hyde Manila has thoughtfully curated a broad range of music genres to play as a background chill vibe for a great night out. If we were to ask, the playlist atmosphere should usually go up a little bit depending on the night, and then they should learn how to read a bar audience or play music that draws people in without going too far. It's okay to pair mellow pop, jazz, funk, soul, and occasionally percussion-heavy electronic dance music (EDM) with bar requirements. Without a doubt, the location is ideal for relaxing after a long day at work or for spending a special evening with friends in a secret location. Hyde is always available to help with recommendations, and they are happy to offer advice as well as the best drinks to round out the evening.

Hyde Manila signature drinks

10 Signature Drinks from Hyde Manila

Hyde Manila Bar takes great pride in its dedication to the art of mixology, where skilled bartenders create traditional cocktails with a creative twist by expertly blending premium spirits with fresh ingredients. Every drink is a well chosen trip through the lengthy history of cocktail culture, not just a sip.

Iron Lady - The Thatcher twist. Margaret Thatcher, popularly referred to as the Iron Lady, is the inspiration behind the name. It has a clean taste. Tequila-based cocktail that is fruity on the palate.

Iron Lady (Php 380)
Currently our second fave

Duchess - Royal radiance. With each sip, this pale purple cocktail conveys sophistication and sovereignty. A refined blend of Absolut Vodka, Silver Rum Bacardi, Peach Schnappes, blue butterfly pea, lemon juice, and sparkling wine.

Duchess (Php 580)
Our number one must have

Tudor Rose - Blossom in the night. A dark cocktail that gets better with each drink. Aperitif, citrus, cognac, and Sambuca come together to create a refreshing twist.

Tudor Rose (Php 380)

Dis Moi, Oui - Say "oui" to the extraordinary. This drink validates one's enjoyment of alcohol. A journey into a cool, blue world of tequila, citrus, and egg white, accented by the sweetness of agave.

Maharlika - Symphony of Philippine rum. Mouthwatering, strong, and best savored slowly. This concoction is designed to pay tribute to Philippine rum. A drink with a strong spirit that honors the long history of the local distilleries

Speaker's Corner - Whisper tales during late night conversation. A strong, wild beverage that conceals a whispered secret. Campari provides a layer of curiosity, while the charm of bourbon blends with the delicate twist of orange bitters and pineapple.

Speaker's Corner (Php 380)

William X Harry - Unleash the spirits. Discover the classic echoes as sweet vermouth and whisky merge. A hint of grenadine—the trip is just as addictive as the final destination.

William X Harry (Php 480)

Sapphire Ring - Engage with discretion. A drink that blends a howling mix of vodka, rum, gin, and tequila, giving it a wild edge. The vibrant twist of soda water, the blood-red embrace of grenadine, and the blue curacao all contribute to its deep, enigmatic appeal.

Sapphire Ring (Php 380)

Lake Serpentine - Still waters run deep. A beverage made with rum that reveals layers with each drink. Enjoy a great drink to feel the stormy kick in the last drop.

Lake Serpentine (Php 380)

Camilla - A secret stroll. This intriguing concoction dances on the palate thanks to the strong spirit of Glenfiddich scotch, a shot of Pere Kermann's Absinthe, and a squeeze of lemon.

Classic Cocktails and Mocktails

Hyde Manila Bar's sour cocktails, mojito, bourbon coke and the rest of the cocktails are must-tries for people who enjoy the classics. This popular cocktail is made with equal parts of alcohol, sugar, blended bitters, and it's well made. With every gradual sip, the drinker gets to experience the complex tastes of the drink because it is poured on the rocks.

Here's a rundown of what we've tried during our second visit.

Vodka Sour

Mojito

Bourbon Coke

Hors d' oeuvre

A selection of appetizer or side dishes comes in 4 kinds. They also have popcorn and peanuts in small portions as starters.

Fish and Chips (Php 299)

Flavored Chicken Wings (Php 499)
Choice of Buffalo to Garlic Parmesan

French Fries Overload (Php 199)
This cheezey fries is one for the road.

Nachos Overload (Php 399)
Nachos are loaded, I'm guessing you can order extra nacho chips.

In the downtown area of Manila, the Hyde Manila Bar in the Manila Prince Hotel is a shining example of conventional drinking culture. Every drink on the menu, from the expertly made Martini to the exotic charm of the Mai Tai, tells a story of creativity, tradition, and mixology abilities. Hyde Manila Bar encourages you to travel back in time and enjoy the flavors of a bygone period, all inside the modern grandeur of Manila Prince Hotel, whether you're an experienced cocktail enthusiast or just a casual sipper. Let's toast with classic cocktails and time-tested favorites!

References:
Cocktail Log
Diffort Guide

Manila Prince Hotel

How to get there?
Hyde Manila
Basement, Manila Prince Hotel
1000 San Marcelino Street, Ermita, Manila

Images are by D. Villena and K. Torres

Foodamn Philippines [www.foodamn.com], created by Green Dei (Daryll Villena) If you guys have tips on exotic food and recipes, write us at foodamnphilippines(at)gmail(dot)com

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Disclosure: Foodamn Philippines receives products in order to conduct reviews. No monetary compensation was provided unless noted otherwise. All opinions are 100% my own. Some posts may contain web links in exchange for payment. In the event of a giveaway, the sponsor is responsible for delivery of the prize, unless otherwise noted in the posting. I only recommend, discuss, or introduce products/services/businesses I personally use and believe will be a good fit for my readers.

What to eat at Ilang-Ilang Restaurant

2024-01-14T16:44:00.001+08:00

A Culinary Voyage: What to eat at Ilang-Ilang Restaurant in San Nicolas, Manila

This is a NOT sponsored post. All opinions are mine.

December 2023. San Nicolas, Manila Philippines. - We finally concluded our first completed Binondo Culinary and Heritage Tour, hosted/guided by Rence of Walk with Chan. Among our best picks for delicious food, atmosphere, and service is the Ilang-Ilang restaurant. One of the eateries in Manila's Chinatown district's 100-year history is this one. The restaurant's name, Ilang-Ilang, is derived from the name of the street. The business started out as a panciteria, or noodle house, in 1910 and expanded into a full-fledged restaurant in 1945. Avoid confusing this with the Cafe Ilang-Ilang within the Manila Hotel, which opens a little earlier. Additionally, the location has a sizable function space that can hold 250–280 people at once.

Ilang-Ilang Restaurant in Ilang-Ilang Street in Binondo, Manila¯

When you enter Ilang-Ilang, you enter a world that perfectly merges the modern and the traditional. The interior is tastefully decorated with Chinese-inspired décor, creating a classy yet welcome setting. The restaurant's attractiveness is enhanced by the quiet hum of conversations and the clinking of chopsticks on china plates.

Signature Dishes at Ilang-Ilang Restaurant

Buttered Fried Chicken. One of the food offered in restaurants that you really must taste is the fried buttered chicken. You can taste the butter in this, and it is served hot. It's a large amount with a noticeable butter flavor. It can be compared to Sincerity Cafe and Toho Antigua, but Ilang-Ilang's version is more on the aromatic buttery side.

Buttered Fried Chicken (Php 500)

Hot and Sour Soup. A hearty and comforting spicy soup that demonstrates the restaurant's dedication to authenticity. With its homemade flavors, the thick broth elevates this dish into a delectable masterpiece that will have you craving for more.

Hot and Sour Soup (Php 330)

Buchi. Additionally, they are the only people that we are aware of that create fried gabi, which are little balls of fried mashed taro that are delicious as a dessert, a snack, or even a side dish.

Buchi

Bestsellers. Ilang-Ilang was renowned for its extensive assortment of noodle dishes, per the book "The Governor General's Kitchen." Regulars still swear by their bowl of lomi (thick noodles cooked in a thick and starchy egg broth, (Php 210). They are also well-known for their spare ribs with rice-wine sauce (Php 360), chami or miki guisado (Php 210), and rellenong hipon (P360 for 5 pieces), stuffed eight treasures chicken (Pph 960) and the braised patatim, made of pig's shoulder (Php 960), deep fried tender juicy pigeon (Php 700).

The rest of the house specialties are kikiam (Php 195), braised chicken feet (Php 360), atay con bawang (Php 390), glutinous flour rings (Php 390) and chan o e (Php 360).

Ilang-Ilang Restaurant interior

Catering. Ilang- Ilang offers a range of foods that you wouldn't often find in a typical panciteria because of its catering business. Certain meals must be ordered in advance, especially the ones listed on their menu as House Specialties. Doreen Gamboa Fernandez, the late culinary chronicler, claimed that the street where this restaurant is located—rather than the flower—is where it received its name. In 1945, it was converted from a noodle business to a restaurant by Xiamen cook Mr. Nua and his son Eng Guan. However, Ilang-Ilang did not profit from a noon clientele like the panciteria in Plaza Sta Cruz did; instead, their dinner service was more profitable. Nowadays, catering parties account for the majority of their business.

For this trip, we only had a taste of 3 kinds, it was actually our second restaurant stop after the Toho Panciteria Antigua dine-in lunch.

Ilang-Ilang Street corner Jabonero St. in Binondo, Manila¯

Ilang-Ilang Restaurant in Binondo is more than just a dining experience; it encapsulates the essence of Filipino-Chinese gastronomic fusion. Each element symbolizes Binondo's vast cultural tapestry, from the friendly environment to the skillfully produced cuisine. So, whether you're a local foodie or a curious traveler, don't miss out on this gastronomic adventure at Ilang-Ilang and experience the flavors that have withstood the test of time.

How to get there?

551 Ilang ilang St. San Nicolas, Manila

What to Eat in Binondo or better known as Manila's Chinatown.

Showcasing the Best of Pinoy MSMEs at BUYanihan sa Diliman Bazaar

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What to eat at Dolores Chicharon

2023-11-28T12:07:00.003+08:00

Pinoy snack we've tried at Dolores Chicharon Manufacturing in Sta. Maria, Bulacan

This is not a sponsored post. All images and expenses are by Foodamn PH.

What to eat at Dolores Chicharon

The famed Dolores Chicharon original store is located in Brgy. Poblacion in Sta. Maria Bulacan. In the vibrant tapestry of Filipino street food, chicharon capture the essence of both flavor and texture. Skilled artisans at this local chicharon manufacturing pay close attention to detail to ensure that the final product is only delicious but also safe for consumption.

This delectable treat, made from fried pork skin and intestines, has become a staple snacks for Pinoys who love the street food with its crispy exterior and savory goodness.

What to eat at Dolores Chicharon

Chicharon. Dolores and among other facilities in Bulacan produces chicharon, where the majority of the livelihood in Bulacan comes from poultry and pig farming (piggery). A common snack in the Philippines, pork chicharon is made from deep-fried pork skin. Chicharon comes in various forms, including regular chicharon (plain pork skin), chicharon bulaklak (fried pork mesentery), and chicharon bituka (fried pork intestines). These snacks are frequently eaten as ingredients in other cuisines or with vinegar dipping sauce.

Dolores chicharon (PhP 120)

Bucheron. The chicharon bituka is called bucheron (buche). Pork intestines must first be properly cleaned and prepared before beginning the labor-intensive technique of making bucheron. These intestines undergo a rigorous cleaning process, are defatted, and are seasoned to produce distinct flavor profiles that set apart various bucheron producers.

Dolores bucheron (Php 200/200 grams, Php 120/100 grams)
Available in original and hot and spicy flavor

Fish Crackers. Also referred to as shrimp chips or prawn crackers, these are a well-liked and well-known snack that has appealed to Filipinos of all tastes. The main ingredient in fish crackers is a paste comprised of fish, flour, and additional flavorings. Shrimp or ground prawns are the main ingredient that gives them their unique flavor. This seafood infusion adds a wonderful perfume to the crackers in addition to giving them a distinct flavor. Typically, tapioca or cassava are two of the many kinds of starch utilized in fish crackers. When mixed with water, this starch creates a soft dough that may be formed and molded in preparation for the important step of deep-frying. The result is a light and airy cracker that expands when exposed to hot oil.

Dolores fish crackers (Php 180)

Products from Dolores Chicharon are more than just textures—they're potential explosions of flavor. Taste buds are captivated by the sensory experience created by the carefully chosen spices and the rich, savory flavor of pork. Certain varieties can contain a touch of spice, which would thrill the taste even more.

Fish crackers and chicharon are adaptable snacks that go well with a variety of dips and sauces or can be eaten on their own. The traditional vinegar dip, which is frequently flavored with chile and garlic, offers a tart counterpoint to the richness of the chicharon. Some even like to try it with unusual sauces or serve it with a cool side of tomato salsa and green mangoes.

How to get there:

211 A. Bonifacio St., Villarica Subd.

Brgy. Poblacion, Sta. Maria, Bulacan

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What to eat at Locavore

2023-11-26T11:22:00.001+08:00

Unwrap the Gift of Togetherness with a Locavore Handaan

Press Release

November, 2023. Manila, Philippines — The holidays are a time for laughter, family, and making cherished memories. Unwrap the priceless gift of togetherness with your loved ones with a Locavore handaan, beautifully reinventing your classic Noche Buena favorites with their expanded menu and branch-exclusive dishes.

Bagnet Buro Mustasa

Filipinos have a deep love for Christmas traditions, and coming together to dine during the season. Remember Noche Buenas at home? And putting up your parol as early as September? Locavore takes this love for the holidays and complements it with their specially crafted menu that whisks you back in time to relive the warmth and nostalgia of at-home handaans with time-honored favorites.

“At Locavore, we believe that good food brings people together, and great food makes the experience more intimate and enjoyable. That’s why we made our holiday specials - It's our way of sharing the joy and warmth of this season with our valued patrons,” said Mikel Zaguirre, Chef and Locavore Co-founder.

“It’s all about good food and good company,” he added.

Locavore precisely knows how important sharing a moment with your loved ones is. The modern Filipino restaurant complements these intimate and enjoyable moments with the right food selection. This Christmas, treat the Family to a Gourmet Filipino Noche Buena with classic dishes that everyone will love.

What to eat at Locavore

Explore together Locavore’s Estancia-exclusive menu, which features a larger selection of dishes and drinks for the modern palate. Indulge in the succulent Bulalo Pintxos and Bistek Pintxos, both served with housemade Bagnet Chips paired with spiced vinegar for an irresistibly crispy and zesty delight that even the kids will love!

Bulalo Pintxos

For a dish that really wows, bring out the Bagnet Buro Mustasa, a roasted bone marrow favorite that has been making rounds online. Mixed with pickled Labanos and Pares Jam, its succulent and tangy flavors and camera-perfect plating make it a crowd favorite.

For the titas and titos at the table, try out Locavore’s new gin-based fruity cocktails - the Hardin, Albularyo, Diwata, and Balakyot ni Paloma - Filipino fusions made to have you dancing the night away. For an extra kick, try the hottest Antibayotiko, made with a chili-infused Cazadores Reposado with smoked rock salt, or the Melona high ball, a vodka-based spritzer.

Bistek Pintxos

“We wanted to ensure that there's something for everyone, a variety of tastes and textures that can be shared and savored with family and friends. We believe that great food has the power to bring people closer, to create lasting memories, and this Christmas, we wanted to be a part of those memories in a big way," said Zaguirre.

Locavore’s expanded menu is currently only available at the Estancia branch but will soon be served at Locavore BGC, Eastwood, and S Maison branches - making it even easier to share moments of joy with your loved ones.

There's no better way to bring the family together than good food and laughter. Gift your loved one the gift of togetherness by celebrating together at the following Locavore branches: Brixton Barrio Kapitolyo in Pasig, Forbestown in Taguig, Valero St. in Makati, S Maison in the MOA Complex, Pasay, Eastwood Mall in Quezon City, SM City Bacoor, and Estancia Mall in Pasig. Eager diners looking for convenience can also order their favorite Locavore dishes through Grab Food and Pickaroo.

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What to eat at Victoria Bites

2023-10-26T11:27:00.000+08:00

Victoria Bites: Modern Filipino Comfort Food, 24/7/365 Home-cooked Goodness

Press Release

The first thing that typically springs to mind when someone thinks about Victoria Court is its standing as a top hotel company that offers distinctively decorated rooms for a variety of personal experiences. Many people might not be aware, though, that Victoria Court provides more than just chic lodging.
This well-known hotel company has a well-kept secret hidden within it that calls to night owls and those seeking solace at all hours.

Pork barbecue tray

Victoria Bites, the culinary glory of the Victoria Court brand, which has been enticing taste buds with its superb interpretation of traditional Filipino comfort food since the 1980s. While Victoria Bites has undoubtedly earned a particular place in the hearts and palates of many, its 24/7/365 around-the-clock cooking concept is its standout feature.

When Victoria Bites initially welcomed the general public, it did so in the thriving decade of the 1980s. It has carved out a particular place in the palates and hearts of Filipino culinary fans throughout the years.

Around-the-Clock Kitchens

One of the standout features of Victoria Bites is its unique around-the-clock kitchen concept. Initially created to serve hotel-goers at Victoria Court 24/7/365, the brand soon recognized that comfort food cravings don’t adhere to a strict schedule, and hunger can strike at any time of the day or night–whether within Victoria Court branches or outside at people’s homes.

Pancit canton

To cater to this insatiable desire for deliciousness, Victoria Bites keeps its kitchens operational 24/7/365. Whether you’re looking for a hearty breakfast, mid-afternoon snack, a late-night indulgence, or anything in between, Victoria Bites is there to satisfy your cravings. Their menu is also available in food delivery services like Grab and Foodpanda to cater to fast-paced lifestyles.

Modern Twist on Time-Honored Classics, Anytime

The heart and soul of Victoria Bites lie in its menu—a carefully curated collection of classic Filipino comfort foods that have been reimagined for the modern palate.

Here, night owls can revel in the familiar embrace of timeless dishes that have graced Filipino tables for generations. Imagine sinking your teeth into a fork-tender adobo that holds the whispers of your grandmother's kitchen or savoring the soul-warming sinigang that carries the essence of home-cooked meals. No matter the hour, whether that’s in the middle of the night at 12am or at the crack of dawn, Victoria Bites can satisfy your cravings with just a few clicks away.

Homestyle fried chicken

But what truly sets Victoria Bites apart is its skillful fusion of tradition and innovation. The menu is peppered with surprises that elevate each dish to new heights. The crispy lechon kawali might be kissed with a tantalizing twist of citrus, or the humble kare-kare could surprise your taste buds with the subtle infusion of exotic spices. These creative reinterpretations honor the roots of Filipino cuisine while introducing exciting flavors that captivate the night owl.

Ingredients that Matter

In a time where health-conscious dining choices are gaining popularity, Victoria Bites stands out as a trailblazer in offering organic and healthier options without compromising on taste. The brand believes in sourcing ingredients responsibly, especially from local Filipino farmers.

Every dish is a masterpiece crafted from the finest produce. This commitment not only speaks volumes about Victoria Bites’ dedication to the well-being of its patrons, but also contributes to the larger movement of promoting sustainable food practices.

Among the endless menu of fast food, Victoria Bites offers sensational taste for Filipino comfort food with natural, homegrown produce. This is especially important to night owls and midnight snackers who need an extra energy boost and healthier ingredients to help with better digestion at odd hours.

Embracing Tradition, Any Hour

Filipino comfort food is here to stay. No matter the culinary trend or changing food landscape, Victoria Bites believes that Filipinos will always yearn for tradition and crave for classic dishes that are forever part of our identity.

Victoria Bites isn’t just about serving delectable dishes; it’s also about creating a memorable dining experience that encapsulates the essence of Filipino culture and hospitality. Through its culinary creations, Victoria Bites not only satisfies appetites but also helps build awareness around the brand’s mission to redefine Filipino cuisine.

A Taste of Home, Day and Night

Victoria Bites is more than just a culinary gem; it's a sanctuary for night owls and a taste of home, no matter the hour.

With a rich history dating back to the 1980s, Victoria Bites has masterfully woven a tapestry of tradition and innovation into every Filipino dish. Whether you're nostalgic for the flavors of yesteryears or seeking a contemporary twist, Victoria Bites' comfort food promises excitement with every bite.

Their 24/7/365 home-cooked goodness ensures that you can enjoy their delectable dishes at any time, making it the ideal choice for late-night holiday celebrations or last-minute potluck contributions. Imagine the joy of sharing Victoria Bites' modern twists on Filipino classics with your loved ones during this special time of year.

Whether it's a Christmas Eve dinner or a New Year's celebration or just your simple midnight cravings on a regular night, look no further than Victoria Bites. It's a journey through time and taste, encapsulating the essence of comfort food, tradition, and culinary ingenuity—all on a single plate, and all around the clock.

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What to eat at Mister Kabab

2023-10-21T14:52:00.118+08:00

Dishes we've tried at Mister Kabab

This is not a sponsored post. All images and expenses are by Foodamn PH.

What to eat at Mister Kabab

West Avenue and Fisher Mall, Quezon City. The love for shawarma started from Mister Kabab in Delta (Quezon Avenue corner West Avenue). This is where the original branch started with the Persian owners manning the al fresco restaurant, right beside Yan Yan food eatery and the famous after office stop over along the Pantranco area.

Since then, they transferred to a farther part of West Avenue. Imitating the same vibe they have in Delta. Back in the 2000's, a shawarma cost P50 to P55 per order. Today an order takes P225 but it is already fully loaded, it can actually be shared by two for weak people. Hahaha!

What to eat at Mister Kabab

Mister Kabab is a delightful haven for lovers of Middle Eastern cuisine offering a mouthwatering array of kebabs, shawarmas, and other delectable dishes.

Mister Kabab's bestsellers are the ox brain, chelo kabab and sizzling recipes.

Kabab sandwich. One of the best shawarma in town, known for its legendary flavor and unique tasting garlic sauce. With fully loaded beef, chopped cucumber and tomatoes. It's a handheld delight that is best consumed with extra pita on the side.

Kabab sandwich - shawarma

Beef Kebab. Chelo kabab are well seasoned beef chunks grilled just right while maintaining its juicy texture and blend of flavors.

Chelo kabab with grilled tomatoes
in West Avenue branch

Keema. Keema with eggplant is also one of our go-to dishes partnered with upside-down rice and drizzled with lots of garlic/yogurt sauce.

Keema with eggplant
in West Avenue branch

Upside down (lobia palo)

Pita and hummus. For starters, a plate of creamy smooth garlicky hummus served with fresh pita bread.

Pita

Extra pita bread costs P35 per piece, you can order how far your appetite can deal with it. It can be dipped with hummus, or an addition to your kabab sandwich. Grilled tomatoes in 3-pieces) are available at P80.

Hummus

Apart from garlic/yogurt sauce and hot sauce, ask for pepper to compliment the dishes.

Lassi or yogurt shake

We technically grew up with Mister Kabab, And we've seen the transition, from its operation and staff. The owners then were hands-on every night during the peak hours, they usually open in the afternoon until midnight. It's the "tambayan" of office workers after a long day. This makes our dining experience a memorable one. Whether you're a regular or it's your first visit, they are more than willing to help you navigate the menu and make recommendations based on your preferences. One thing is for sure, don't hesitate to ask for their famous garlic sauce, which is a heavenly addition to almost any Mr. Kabab dish.

Mister Kabab is located in 31 West Avenue, Quezon City or in Fishermall outlet.

Until next time!

In case you miss this: What to eat at Khas Food House

Don't forget to visit and follow us on Instagram: @foodamnphilippines

Enjoy cooking!

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Frotea Sweet Rebrand

2023-10-14T14:29:00.004+08:00

Frotea Announces its Sweet Rebrand, Aims to be the New Favorite Milktea Dessert Brand of Filipinos

Press Release

What to eat in Palawan

October 2023. Philippines — Frotea, the beloved Palawan-based milk tea brand, is reaching new heights as it proudly reveals its rebrand into the Philippines' leading “Milktea Dessert Brand”, bringing a feel of “Summer in Every Cup”. After expanding its footprint beyond the shores of Palawan, with branches now thriving in Batangas, Laguna, Bataan, and South Cotabato, Frotea marks a sweet milestone in its journey to becoming the Philippines' number one.

Frotea

Frotea rebrands from “Froyo + Milktea” with their previous tagline “For You and Me”, to now being the country's number one ‘Milktea Dessert Brand’, serving “Summer in Every Cup”. The rebrand was driven by their continued commitment to innovating and expanding Frotea according to the trends, its consumers, and the times.

“At Frotea, we understand that preferences are not static; they evolve with time. That's why we regularly engage with our valued customers through surveys and conduct rigorous product testing to ensure that our offerings align perfectly with their changing tastes,” said Ana Lustre-Malijan, founder and owner of Frotea.

At the heart of its rebranding mission lies, first and foremost, a commitment to serving Filipino tastes. In their eleven successful years, Frotea has tailored its menu to resonate with the unique palates of diverse regions and has curated a selection of flavors ranging from classics, seasonal, and everything in between. They understand that preferences change over time, and as a result, the brand undertakes regular consumer surveys and product testing to stay ahead of the curve.

To celebrate their eleventh anniversary and rebranding, Frotea recently announced the addition of three new menu items, Dark chocolate Ice cream, Panda Ice Cream, and Fish Waffles. Going beyond just milktea, the addition of fresh and exciting desserts such as these is what keeps Frotea in the front of the game. Their menu constantly carries new flavors that reflect trends and consumer preferences.

Frotea has recognized the immense potential in reaching out to different regions and demographics in the country. By carefully looking into market trends and consumer preferences, the brand has identified key areas for growth and expansion. They plan to establish new branches strategically in bustling metropolitan cities and even smaller towns, bringing the delightful taste of Frotea desserts closer to people's homes and workplaces.

With their continuous expansion, Ana Lustre-Malijan believes the rebranding of Frotea will open doors to new demographics, expand its presence across the Philippines, and steady them as the country’s number one milktea dessert brand.

“Rebranding Frotea is not just about positioning ourselves to be number one; it's about evolving to be better - better in taste, better in service, and better in connecting with the hearts of Filipinos across the nation,” said Ana Lustre-Malijan.

By venturing into new markets, tailoring its menu to suit local tastes, and maintaining a focus on quality and sustainability, Frotea only continues to grow as the number one milktea brand in the country. Frotea embraces its rebranding journey and promises to delight, surprise, and inspire customers across the country.

To stay up to date with Frotea, its products, branches, and future events, visit the official website (www.frotea.ph).

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What to eat at Dragon Court

2023-10-07T18:03:00.003+08:00

What to eat at Dragon Court in Manila Prince Hotel

This is not a sponsored post. All opinions are mine.

October 7, 2023. San Marcelino, Manila, Philippines - After much anticipation, the Dragon Court at Manila Prince Hotel has officially reopened its doors last week of September 2023. The grand reopening was celebrated with a blend of Chinese traditions that meets contemporary elegance, creating the perfect setting for a truly unforgettable Chinese dining experience.

Mid-Autumn set menu. On this special day, we were treated with the savory Mid-Autumn set menu - a display of traditional Chinese course:

Hakaw and siomai and hot and sour soup

For starters, we were served with dim sum, soup and shrimp balls.

Fried shrimp ball with mozzarella

Main course includes: pork spareribs, beef broccoli, fish fillet and chicken lemon. In the Chinese setting, rice is commonly served as one of the last dishes, eaten to fill the empty corners of your stomach. For dessert, we had chilled almond bean curd with fresh fruits.

Salt and pepper spareribs

Deep-fried fish fillet roll with mango

Salt and pepper spareribs

Crispy chicken in lemon sauce

Chinese Dice Game. The festive occasion proceeded with the Mid-Autumn Festival Dice Game, a historical game originated from Xiamen that dates back in the Qing dynasty in the 1600s. Invented by army general Zheng Chenggong, he designed the game to alleviate homesickness of his troops during the Mid-Autumn Festival. The Chinese game is widely known as "zhuang yuan bo bing", a mash-up of the Mandarin words "scholar", "gambling" and "cake". According to Tan Boon Chai, third-generation owner of Tan Hock Seng confectionery, "This game is about luck and strategy, like a Chinese monopoly, a mere plain gambling with mooncakes."

Dragon Court Mid-Autumn Festival Dice Game. Image by Manila Prince Hotel

Catch the interior of the Dragon Court as it reminisced the golden Chinese era.

Don't miss this opportunity, visit Manila Prince Hotel and indulge in an exquisite dining experience.

For inquiries and reservations:

email: fnb@manilaprince.com or visit www.manilaprince.com

How to get there:

Manila Prince Hotel, 1000 San Marcelino St., Ermita, Metro Manila

Find more photos on our Fb page.

Reference:

K. Goh. 18 September 2018. Michelin Guide. Toss for Tradition: Mis-Autumn Festival Dice Game. (https://guide.michelin.com/en/article/features/toss-for-tradition-mid-autumn-festival-dice-game). Accessed October 7, 2023.

I’d love to know what you think about this post. Feel free to leave your comment. I do reply to each of your messages or questions so please come back if you’ve left one.

What to eat at Susie's Cuisine

2023-09-24T16:37:00.001+08:00

A Gastronomic Adventure: What to eat at Susie's Cuisine in Tomas Morato, Quezon City

This is not a sponsored post. All opinions are mine.

What to eat at Susie's Cuisine

What to eat in Quezon City

September 2023, Tomas Morato, Quezon City - Happy to share that this popular Kapampangan food brand is now accessible here in QC. We used to visit Angeles, Pampanga for the take out counter of Susie's. For us, the bestsellers during that time are the mochi box, rice cakes, taba ng talangka, chicharon, leche flan, and the rest of their cookies and sweets.

Susie's Cuisine mochi

Susie's Del Rosario's family established Susie's Cuisine in 1972, initially opening a tiny sari-sari shop in Angeles City, Pampanga. What began as a small endeavor over time evolved into a cherished culinary institution renowned for its dedication to safeguarding and honoring Kapampangan cuisine.

The cuisine of Kapampangan is a distinctive fusion of Spanish, Malay, and Chinese influences and is frequently referred to as the culinary center of the Philippines. It is distinguished by the use of high-quality ingredients, strong flavors, and careful preparation. This culinary tradition is not only upheld but also improved at Susie's Cuisine.

Kakanin. Susie's Cuisine offers a variety of kakanin, traditional Filipino rice cakes, such as bibingka (rice cake with salted egg and cheese) and biko (sticky rice cake with caramelized coconut topping). These kakanin are often enjoyed during celebrations and special occasions.

Susie's Cuisine sapin-sapin

Kapampangan dishes: Susie's Cuisine also serves classic Kapampangan dishes like bringhe (a type of paella), sisig (sizzling chopped pork), and morcon (stuffed beef roll). These dishes showcase the culinary prowess of Kapampangan cuisine.

Puto and Kutsinta. These are traditional Filipino rice cakes. Susie's Cuisine's versions are incredibly soft, moist, and have just the right amount of sweetness. They are often enjoyed as snacks or desserts and are perfect with a cup of native tsokolate (hot chocolate).

Empanada. Kapampangan empanadas are distinct from their Latin American counterparts. These savory pastries are made from a flaky dough filled with a flavorful mixture of ground meat, vegetables, and spices. Susie's Cuisine's empanadas are particularly famous for their crispy exterior and generous filling.

Susie's Cuisine special halo-halo and bibingka

Pansit Bilao. They offer the complete pansit varieties from palabok, malabon, sotanghon, canton, miki, and a combination of noodles.

Pasalubong. Susie's Cuisine has a wide range of delicacies as pasalubong or for take-outs. The restaurant features an extensive selection of traditional Filipino treats. From ube yum, tarts, spicy dilis, dates, achara, butong pakwan, meringue, yema, polvoron, napoleon, all sort of cookies and even whole cakes, visitors can find a plethora of Kapampangan delights packaged and ready to eat.

Susie's Cuisine chicharon

Susie's Cuisine has won a special place in the hearts and palates of many with its delectable assortment of Kapampangan meals and traditional delights, now that they are in the Metro, you can drop by or order online through delivery app.

How to get there:

Scout Bayoran, Tomas Morato Avenue, Diliman, Quezon City, Metro Manila

Find more photos on our Fb page.

I’d love to know what you think about this post. Feel free to leave your comment. I do reply to each of your messages or questions so please come back if you’ve left one.

What to eat at Sincerity Cafe and Restaurant

2023-09-24T15:05:00.006+08:00

A Gastronomic Adventure: What to eat at Sincerity Cafe and Restaurant in P. Guevara, San Juan

This is not a sponsored post. All opinions are mine.

What to eat at Sincerity Cafe and Restaurant

What to eat in San Juan City

June 2023. San Juan, Metro Manila - Literally an unplanned food crawl in Binondo or Recto area ended in San Juan.

Our late dinner was curated by Rence of Walk with Chan. Here are some dishes that have become favorites among Sincerity's loyal patrons.

Seafood soup. The soup was great and can be shared, we were four that time.

Seafood soup

The Sincerity fried chicken is a crispy meal that boasts a secret blend of Chinese herbs and spices. The chicken is tender on the inside and irresistibly crunchy on the outside. This dish has garnered a devoted following.

Kikiam, is a popular Filipino-Chinese street food and appetizer. It's made from a mixture of ground pork, shrimp, vegetables, and various seasonings, all wrapped in bean curd skin or bean curd sheet. This savory treat is then deep-fried to perfection, resulting in a crispy and flavorful exterior that encases the deliciously seasoned filling.

Oyster omelette. The briny flavor of oysters is served with special savory sauce that enhances the overall taste.

Fried rice with chorizo, fried battered chicken, oyster omelette, and kikiam.

Sincerity Cafe and Restaurant in San Juan

We previously tried their branch in Quintin Paredes. Read our post about What to eat on Manila's Chinatown.

How to get there:

Unut 2, 285 P. Guevara St. corner Horboard St., Little Baguio, San Juan, Metro Manila

Find more photos on our Fb page.

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Esguerra Kurobuta Premium Meat

2023-07-29T21:35:00.003+08:00

Exploring the World of Premium Meat from Esguerra Kurobuta

This is a sponsored post. All images and opinions are mine.

The Wagyu of Pork

July 22, 2023. Batangas, Philippines. In the culinary world, some ingredients are revered for their exceptional quality and unique taste, and one such gem is the illustrious Kurobuta. Hailing from the Kagoshima region in Japan, Kurobuta or "Black Berkshire Pig," known as a highly esteemed and rare breed of pork, has garnered a reputation for its marbling, tenderness, and rich, succulent flavor. Likewise, with a history dating back centuries, Berkshire pork has earned a reputation as one of the most prized and sought-after meats in the culinary world.

Mr. Hermie Esguerra, Esguerra Farms

When it comes to showcasing the best of this premium pork, look no further than Esguerra Kurobuta, where gastronomic experiences are elevated to extraordinary heights. Esguerra Farms in Lipa City, Batangas, is making a niche in the culinary industry as a local producer of pure-bred berkshire pigs. The livestocks are raised on a 55-hectare barn, with plenty of space to roam around, and access to fresh air and sunlight, thus producing stress-free pigs. Owned by horse breeder and businessman Herminio Esguerra, Esguerra Farms was initially established in 2000 as a family retreat and horse ranch. Today, the land is a fully built, flourishing farm complex that also grows fresh fruits and vegetables. Together with his marketing and operations team, he personally attended this farm tour and enthusiastically shared his story behind the farm development and his insights about sustainable farming, his innovative ideas on food chain, and the overall economic impact of doing business.

Esguerra Farms Team

What is the difference between Berkshire hogs and kurobuta?

The roots of Berkshire pork can be traced back to the United Kingdom, specifically the county of Berkshire, where the breed first emerged in the 17th century. The Berkshire pig was the result of crossing local English pigs with imported Asian breeds, such as the Chinese black pig. Over time, careful breeding and selection led to the development of a distinct breed with its own exceptional qualities.

The mature weight of a kurobuta which is a medium-sized animal, is roughly 600 lbs. They are primarily black in color, but many of them also have white spots on their noses, snouts, legs, and tail tips. A berkshire boar's ears typically point forward. Kurobuta premium meat has distinct deeper reddish hue compared to typical grocery pork.

Esguerra Kurobuta Cochinillo

Esguerra Farms stress-free environment

Esguerra Kurobuta are known for their adaptability and ease of raising, making them a popular choice for sustainable and ethical farming practices. The Esguerra Farms prioritizes the well-being of the hogs, providing them with ample space to roam, a balanced diet and maintain a stress-free environment to create meat with a higher pH level (a measure of acidity), as a higher pH allows for maximal marbling, which makes the meat more tender and juicy. Additionally, the meat can retain its natural flavor and have a redder, healthier hue as a result. The red meat characteristics is a reflection of its naturally higher pH levels, an indicator of its exceptional marbling and deeper flavor.

Particularly when raised with the meticulous attention and refined techniques of Esguerra Farms, Berkshire hogs have a propensity to grow swiftly and to be peaceful animals.

Esguerra Kurobuta Porchetta

The barnyard of Esguerra Farms are especially made to meet the demands of pigs at various life stages, including pregnancy, birth, weaning, nursery, growing, and finishing until they are ready for harvest. To facilitate the stress-free movement of the pigs from one barn to the next, these barns are connected. Each barn only houses a few pigs, giving them plenty of room to walk around without feeling crowded or stressed.

Contrary to commercial piggeries where pigs are treated with growth hormones to hasten harvest time and antibiotics to prevent any infections or diseases, the pigs raised here are raised without the use of either hormones or antibiotics. They provide their pigs fermented, chemical-free plant-based feed that is tailored to their stage of growth.

The Esguerra Kurobuta Premium Meat Products

Esguerra Farms has been a name synonymous with excellence in the culinary realm. As a family-owned and operated establishment, the Esguerra Kurobuta has prided itself on delivering unparalleled quality to their esteemed customers. These majestic pigs are a rare find, celebrated for their distinctive black color, fine muscle fibers, and high-fat content. The result is a beautifully marbled meat that ensures a succulent and buttery texture when cooked to perfection.

Cold cuts and cheese platter

Prime cuts, domestic cuts, and processed meals are the three different product varieties offered by Esguerra Kurobuta. The coppa steak, filet mignon, pork chop, porchetta, sukiyaki, and baby back ribs are examples of prime cuts. Cubes, ribs, ground pork, knuckles, and liver are examples of common cuts. Bacon, hams, and sausages that have been smoked and cured with herbs and spices are examples of processed food.

Esguerra Farms Roasted Peking Duck

A Symphony of Flavors

3 Distinctive characteristics of Kurobuta dishes

Marbling. One of the most distinguishing features of Berkshire pork is its abundant marbling. The meat is generously streaked with fine, intramuscular fat, which gives it a luscious, buttery texture when cooked. The marbling not only enhances the flavor but also ensures a tender and juicy eating experience.
Rich Flavor. Berkshire pork is renowned for its deep, complex flavor that sets it apart from other pork varieties. The pigs' natural grazing habits and the breed's genetic predisposition contribute to the development of this exceptional taste profile. The meat boasts a delicate sweetness with notes of nuttiness, making it a favorite among chefs and food enthusiasts alike.
Tenderness. The combination of marbling and fine muscle fibers in Berkshire pork results in meat that is exceptionally tender. Whether it's slow-cooked, grilled, or pan-seared, the pork retains its moisture and tenderness, ensuring a delectable and memorable dining experience.

The Kurobuta Dish Showcase:

Cochinillo. Additionally, they have a unique cochinillo: a month after birth, suckling pigs are collected right after they are weaned and given primarily milk. The dish typically involves the roasting of a whole suckling pig over an open fire or in a wood-fired oven. To achieve the desired tenderness and crispy skin, the piglet is seasoned with simple yet flavorful ingredients such as olive oil, salt, and sometimes herbs like rosemary. The tender meat practically melts in your mouth, and crispy skin provides a satisfying contrast of textures.

Porchetta. At the heart of porchetta is a whole, deboned pig, skillfully seasoned with a blend of aromatic herbs and spices. The traditional seasoning typically includes garlic, rosemary, fennel seeds, and a generous amount of salt and pepper. The pig is then carefully rolled and tied to preserve the flavors during the cooking process. Slow-roasting perfection is the key to achieving the sumptuous taste and tender texture of porchetta lies in its slow-roasting method. The seasoned pig is placed in a wood-fired oven or a rotisserie, allowing the flavors to infuse gradually while the skin crisps to a tantalizing golden hue. The result is a harmonious blend of herbal aromas and smoky notes, ensuring a sensory delight like no other.

Aside from kurobuta or Berkshire pigs, Esguerra Farms are also into other livestock: goats, lambs, chickens and peking ducks, as well as tilapia farming and hito farming.

Roasted Peking Duck. Esguerra Farms selects a plump and tender duck, which is then air-dried to achieve the perfect crisp skin. To enhance the flavors, the duck is carefully seasoned with a mix of aromatic spices, including Chinese five-spice powder, ginger, garlic, and sometimes even honey. The spices are applied both outside and inside the duck to ensure an even infusion of flavors. The roasting ritual is traditionally cooked in a wood-fired oven, a technique that imparts a smoky aroma and enhances the overall taste. As the duck cooks, the skin gradually turns a glistening golden-brown, creating a visual spectacle that builds anticipation for the feast ahead. The result is a succulent and tender meat encased in a layer of irresistibly crispy skin.

Esguerra Farms Roast Lamb

Roast Lamb. Roasting begins with selecting the finest cut of lamb. Whether it's a succulent leg, a juicy shoulder, or a delicate rack, the choice of lamb is crucial to achieving the perfect balance of tenderness and flavor. A medley of aromatic herbs, such as rosemary, thyme, and garlic, is then generously rubbed onto the lamb, infusing it with enticing scents and layers of taste. Slow-roasting is the key to Roast Lamb's culinary prowess. The lamb is gently cooked over a moderate heat, allowing the flavors to meld and develop. The result is a moist and tender interior, enveloped by a crispy, caramelized crust. The marriage of textures and tastes is a symphony for the senses, creating an experience that is both indulgent and comforting.

Roasted Coppa Steak. Coppa steak takes its name from the "coppa" or "cap of the ribeye," which is the triangular muscle found within the ribeye steak. This marbled and tender cut is tucked away, waiting to be discovered by those seeking an extraordinary gastronomic journey. The coppa steak offers a sublime balance of rich marbling and delicate texture, making it a coveted gem among meat connoisseurs. Roasting the Coppa steak begins with carefully selecting the highest quality cuts, ensuring that the meat's intramuscular marbling is a work of art on its own. Seasoning the coppa with a delicate touch of herbs, salt, and pepper enhances its inherent flavors, allowing the natural richness to shine through.

Esguerra Kurobuta Coppa Steak

That day, our group was also served with Salpicao, Ham steak, BBQ Ribs, Pork BBQ, Cold Cuts and Cheese Platter. Accompanied with Green Salads, Pumpkin Soup, Fruit Salad for dessert, and refreshment.

The Farm-to-Table Commitment. One of the reasons Esguerra Kurobuta stands out is its commitment to the farm-to-table philosophy. The Kurobuta by-products offered at their establishment is sourced from their very own ethically raised and cared-for pigs, ensuring the highest quality standards while supporting sustainable practices.

Esguerra Farms

A Gastronomic Adventure Awaits! Esguerra Kurobuta invites you to indulge in the world of Kurobuta and experience the finest dishes crafted from this extraordinary ingredient. Each dish is a celebration of flavors, a symphony of tastes that will leave your taste buds wanting more. Embark on a culinary adventure like no other, and savor the impeccable creations that only Esguerra Farms can provide.

Where to buy Esguerra Kurabuta?

Esguerra Kurabuta Pure Berkshire Meat Shop

G/F Herma Building

94 Sct. Rallos, Diliman, Quezon City

You may contact them at:

Retail: 09178203382

Wholesale: 09178524669

www.esguerrakurobuta.com

www.facebook.com/esguerrakurobuta

How to get there?

The farm is located at 626 Indian Street, Dagatan, Lipa City, Batangas

Reference:

Japan National Tourism Organization. 01 September 2017. "Kurobuta pork cuisine is the pride of Kagoshima." Travel Japan. Accessed 29 July, 2023 (https://www.japan.travel/en/sg/story/kurobuta-pork-cuisine-pride-kagoshima/).

I’d love to know what you think about this post. Feel free to leave your comment. I do reply to each of your messages or questions so please come back if you’ve left one.

Disclosure: Foodamn Philippines receives products in order to conduct reviews. No monetary compensation was provided unless noted otherwise. All opinions are 100% my own and/or partially

Pansit Bato Recipe

2023-06-12T13:31:00.006+08:00

How to cook pansit bato

This is not a sponsored post. All opinions and images are mine.

How to cook pansit bato

This recipe is shared to Foodamn Philippines from our friends from Maflor Home of Healthy Food. For this recipe, we used a combination of flat noodles and fresh noodles. Perhaps, the reason why she gave me cooking instruction is because I bought two different noodle variations, when I told her I'll combine the two to come up with a canton version. I found out from the recipe, the flat noodles require more water/broth and simmering time. Although we did a little tweak on the ingredients, we added mushrooms, bell pepper, kikiam, black fungus, bok choy. And was surprised to read from her handwritten notes that she also uses vinegar. Our pancit versions are always seasoned with a very little touch of vinegar, don't ask me but if you are a true cook, you know why vinegar is a cook' s best friend.

Pansit bato

Pansit Bato is a traditional Filipino dish that hails from the province of Bicol. It is known for its distinct thick noodles made from ground rice, giving it a chewy and satisfying texture. With its rich flavors and combination of ingredients, Pansit Bato has become a beloved dish across the Philippines. In this post, we will guide you through the step-by-step process of cooking this delectable dish and explore some variations to suit your taste buds.

Pansit bato recipe

Ingredients:

400 grams pansit bato flat noodles
250 grams pansit bato fresh noodles
250 grams pork liempo, thinly sliced
250 grams pork liver
1 medium-sized onion, minced
5 cloves of garlic, minced
3 cups black fungus mushroom (tainga ng daga), soaked in water
Kikiam
1 carrot, julienned
1 cup green beans, sliced diagonally
Sayote
1 small cabbage, shredded
Bok choy
3 tablespoon soy sauce
1/2 cup cooking oil
Salt and pepper to taste
Vinegar
10 cups of water
Calamansi or lemon wedges (for serving)
chicken broth (optional)

Instructions:

Pansit bato recipe ingredients

Heat the cooking oil in a large pan or wok over medium heat. ("Para hindi magdikit-dikit ang dalawang klaseng pansit").
Saute the minced garlic and onions until fragrant and translucent.
Add the meat: Add the thinly sliced pork to the pan and cook until they turn golden brown. Followed with kikiam, mushroom and pork liver.
Pour the water or broth into the pan and bring to a simmer. Toss the julienned carrot.
Seasoned the dish: Add soy sauce, vinegar, salt and pepper to taste. Adjust the seasoning according to your preference.
Cook the nooodles: Gently add flat pansit bato noodles to the pan, stirring them into the mixture.. After 2 to 3 minutes, add in the fresh (thin) pansit bato noodles. ("Tandaan: dapat lubog ang mga pansit sa tubig dahil sisipsipin ng tubig at unti-unting mauubos sabaw"). Ensure the noodles are evenly coated with the flavorful broth and ingredients.
Continue cooking for a few minutes until the noodles have absorbed some of the brith and are well combined with the rest of the ingredients.
Add the remaining vegetables. Toss the shredded cabbage, sliced green beans, and bok choy. Turn off heat. ("Ang init ng sabaw ang patuloy na magpapalambot ng pansit).
Served and garnish: Transfer the pansit bato to a serving platter. garnish with chopped scallions and/or fried garlic for an extra burst of flavor and visual appeal. Serve the dish with calamansi or lemon wedges on the side to add a tangy touch.
You may contact them at MaFlor Facebook page

Other variations for pansit bato:

Seafood pansit bato. Replace the pork or chicken with an assortment of seafood such as shrimp, squid, and fish fillets. Adjust the cooking time accordingly, as seafood cooks faster than meat.

Vegetarian pansit bato. Omit the meat and replace with tofu or seitan for a delicious vegetarian version. Increase the amount of vegetable or add veggies like bell peppers, mushrooms, or snap peas for added texture and flavor.

For this recipe, we use oyster sauce instead of soy sauce. A teaspoon of vinegar is added when all of the ingredients are settled in as preservative. Pansit bato is cooked the same way as pancit canton. The only difference is that pansit bato requires more water (broth) than the traditional canton noodles.

Cooking Pansit Bato calls for patience, accuracy, and a passion for Filipino food. In one delicious bowl, this hearty dish combines the distinctive tastes of the Philippines. Pansit Bato guarantees to satisfy your cravings whether you decide to follow the traditional recipe or experiment with changes.

Ms. Margaret Romaraog-Campos, Maflor Home of Healthy Foods

Thank you to the owner of Maflor, Ms. Margaret Romaraog-Campos for giving her handwritten note of the recipe. We met her during the BUYanihan sa Diliman last May 28, 2023 at the UP ISSI bazaar.

You may also want to read my article from the recently concluded UP ISSI bazaar at

Don't forget to visit and follow us on Instagram: @foodamnphilippines

Enjoy cooking!

I’d love to know what you think about this post. Feel free to leave your comment. I do reply to each of your messages or questions so please come back if you’ve left one.

What to eat at Toho Antigua

2023-06-04T12:28:00.012+08:00

What to Eat at To Ho Panciteria Antigua at Sta. Cruz, Manila

This is a NOT sponsored post. All opinions are mine.

May 21, 2023. Sta. Cruz, Manila Philippines. - Rence of Walk with Chan and Vance of Purple Plum Fairy agreed to meet in Toho Antigua to indulge ourselves with delectable dishes and relive
the culinary adventure here in the streets of Binondo.

What to eat in Binondo
Manila's vibrant Chinatown stands as culinary landmark, To Ho Panciteria Antigua, delighting locals and visitors with its rich heritage and authentic flavors. With a legacy spanning decades, this iconic eatery offers a delightful array of dishes that embody the essence of Chinese-Filipino cuisine. In this blog, we embark on a gastronomic adventure, exploring the must-try dishes at To Ho Panciteria Antigua that will tantalize your taste buds and leave you craving for more.

What to eat at Toho Antigua

Miki-Bihon and Pancit Canton. To Ho Panciteria Antigua is renowned for its signature Pancit Canton, a classic Chinese-Filipino noodle dish that has become a staple in Filipino cuisine. Savory and satisfying, this stir-fried noodle dish features thick egg noodles, combined with an assortment of meats, vegetables, and a flavorful sauce. The result is a harmonious blend of textures and flavors that is sure to please.

Hot and Sour Soup. To Ho Panciteria Antigua's Hot and Sour Soup is a culinary masterpiece that tantalizes taste buds with its fiery heat and tangy zest. With its velvety-smooth consistency, this iconic Chinese-Filipino soup showcases a perfect harmony of flavors, combining succulent strips of chicken or pork with a medley of vegetables. Get ready to be transported to a world of culinary delight as you savor each spoonful of this soul-warming and invigorating soup.

Hot and sour soup

Pork Asado (Cold Cuts). To Ho Panciteria Antigua's Pork Asado is a tantalizing culinary creation that will leave you craving more. Succulent pieces of tender pork are bathed in a flavorful blend of sweet and savory marinade, creating a harmonious balance of tastes. Each bite unveils a delightful combination of caramelized glaze, juicy meat, and a hint of aromatic spices. Whether enjoyed on its own or paired with steamed rice, this Pork Asado is a true testament to the restaurant's mastery of Chinese-Filipino cuisine. Prepare to indulge in a mouthwatering experience that will satisfy your cravings and ignite your taste buds.

Pork asado

Pinsec Prito. To Ho Panciteria Antigua's Pinsec Prito is a delightful bite-sized treat that packs a flavorful punch. These crispy fried dumplings are filled with a delectable mixture of savory meats, vegetables, and aromatic spices. Each golden-brown morsel offers a satisfying crunch, revealing a burst of savory goodness with every bite. Whether enjoyed as a snack or appetizer, the Pinsec Prito is a testament to the restaurant's commitment to crafting authentic and mouth watering Chinese-Filipino cuisine.

Pinsec prito

Kikiam. To Ho Panciteria Antigua's Kikiam is a delectable street food delight that brings a burst of flavor to your palate. These cylindrical delights are made by wrapping a mixture of ground meat, vegetables, and seasonings in a bean curd skin, then deep-fried to golden perfection. With each bite, you'll experience a satisfying crunch followed by a savory explosion of umami flavors. Whether enjoyed as a snack on its own or paired with dipping sauces, To Ho Panciteria Antigua's Kikiam is a must-try dish that showcases the restaurant's commitment to serving authentic and mouthwatering Chinese-Filipino cuisine. Prepare to be enchanted by the addictive taste and texture of this beloved street food favorite.

Kikiam

Lumpiang Shanghai. No visit to To Ho Panciteria Antigua would be complete without trying their famous Lumpiang Shanghai. These delectable spring rolls are filled with a mixture of ground pork, vegetables, and spices, then deep-fried to crispy perfection. Dip them in a sweet and tangy sauce for an explosion of flavors.

Camaron Rellenado. To Ho Panciteria Antigua's Camaron Rellenado is a seafood masterpiece that will leave you craving for more. These succulent jumbo prawns are meticulously prepared and stuffed with a delightful mixture of flavorful ingredients, such as ground meat, vegetables, and aromatic spices. Lightly battered and fried to perfection, each bite unveils a symphony of textures and flavors. The crispy exterior gives way to tender shrimp, while the savory filling adds depth and complexity to every mouthful. Enjoyed as an appetizer or a main course.

Camaron rellenado

To Ho Chicken. To Ho Panciteria Antigua's Toho Chicken is a mouthwatering dish that takes classic flavors to new heights. Tender chicken pieces are marinated in a special blend of herbs, spices, and soy sauce, ensuring each bite is infused with delectable flavors. The chicken is then perfectly cooked to achieve a crispy golden exterior while retaining its juicy tenderness inside. With each bite, you'll experience a delightful combination of savory and umami notes that will tantalize your taste buds.

To Ho Chicken

Buttered Chicken. To Ho Panciteria Antigua's Buttered Chicken is a culinary delight that will transport your taste buds to new heights of indulgence. Succulent chicken pieces are marinated in a heavenly blend of aromatic spices and coated with a luscious buttery glaze. Each bite reveals tender, juicy chicken enveloped in a rich, creamy sauce that bursts with flavors. The combination of savory and buttery notes creates a harmonious taste experience that is comforting.

Fried buttered chicken

Beef Wanton Noodle Soup. Indulge in a bowl of comforting Beef Wanton Noodle Soup, a beloved Chinese dish that To Ho Panciteria Antigua prepares to perfection. This soul-soothing soup features succulent slices of beef, delicate wantons (dumplings), and springy egg noodles, all immersed in a flavorful broth. This dish is a delightful combination of hearty ingredients and aromatic spices.

Yang Chow Fried Rice. is a timeless classic that exemplifies the artistry of Chinese-Filipino cuisine. This iconic dish is a symphony of flavors and textures, featuring fluffy jasmine rice stir-fried to perfection with a medley of succulent meats, fresh vegetables, and fragrant spices. Each grain of rice is infused with the essence of the wok, delivering a smoky aroma that tantalizes the senses. The vibrant colors and enticing aromas of the ingredients come together harmoniously, creating a feast for both the eyes and the palate.

To Ho Panciteria Antigua interior

What did we expect:

Our top four dishes are asado, hot and sour soup, kikiam, lumpia shanghai, these dishes are a testament to the restaurant's dedication to quality and authenticity. To Ho Panciteria Antigua's pork asado is their bestseller, as mentioned by Rence, it usually runs out of stock around midday. The Hot and Sour Soup is a must-try dish. With its robust flavors, tantalizing aromas, and carefully selected ingredients, this soup exemplifies the culinary excellence that has made To Ho Panciteria Antigua a beloved institution in Binondo, Manila.

To Ho Panciteria Antigua in Binondo, Manila, offers a culinary experience that showcases the best of Chinese-Filipino cuisine. Whether you're a local looking to explore the flavors of Binondo or a visitor seeking an authentic taste of Manila, To Ho Panciteria Antigua is a must-visit destination that will take you on a remarkable gastronomic journey.

ToHo Antigua is located in Tomas Pinpin St., Sta. Cruz, Manila

How to get there:

422 Tomas Pinpin St., Sta. Cruz, Manila 1106 Metro Manila

Find more photos on our Fb page.

Manila Chinatown Food Crawl: Culinary and Heritage Tour

What to Eat in Binondo or better known as Manila's Chinatown.

What to eat at Ilang-Ilang Restaurant in San Nicolas, Manila