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Nanka Steakhouse

October 15, 2019 by Janey

A night out can start anywhere from a casual dining place to a home cooked dinner but often, especially if it’s a date night or anything celebratory, even just rewarding yourself with an indulgent meal in the middle of the day, a steakhouse would be a good place to start. Yet with each restaurant bragging about its choice of meat, choosing the right spot can be a lot of headwork. Well, let me take one guesswork out of the way and introduce Nanka.

Every now and then, you stumble upon a restaurant that is a great value, very unpretentious, and hits the G-spot of foodgasm. Nanka boasts a gracefully sprawling dining area and the cake display on the right side as one of its key focal of the plush and comfortable dining room. Its classic charm and decadence rest though on its menu selections.

The talented kitchen team is headed by Executive Chef Mike Santos. Chef Mike always begins with high quality ingredients and use them in creative ways when needed, otherwise highlights its natural and organic flavors without masking or altering too much of its taste.

On the Table

Oyster Platter (Rockefeller, Hollandaise and Deep Fried)

We started off with the oyster platter. It was hard to pick my favorite among the three variations as all were just utterly delicious and a great foolproof app to start with.

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Grilled Ahi Tuna

Fresh sushi-grade ahi tuna, deep red and looking meaty in the middle, had beautiful grill marks on the edges and dusted with togarashi as the finish. It was supple and had just the right light sear on the outside leaving the inside tender and almost downright raw in the middle.

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Grilled Togarashi Prawns

Skewered plump prawns only seasoned very lightly and sprinkled with Japanese dried spice mix togarashi, else it feels almost untouched. Most pieces were juicy, retained its natural sweet sap but a piece or two might’ve been just a tad bit over. It didn’t hold me back munching more than my table share.

Tuna and Salmon Chirashi Bowl

Chirashi bowls are always wonderful. The expression of bright colors, speak of the freshness and delicateness each bowl represents over a heap of Japanese white rice. The sashimi cuts were generous and tasted ocean-fresh-sweet, perfect to hit with a little intensity from the wasabi it’s served with. Nanka’s version offers the best value anywhere I’ve seen in terms of quality and price range. Presentation could use a little nudge to pull it together to 100% perfection.

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WX Ribeye

Obviously my favorite cut of steak – flavor tends to be richer than other cuts due to the marbling / fat distributed throughout the steak which provides an insane amount of flavor. When grilled or pan-seared, it helps bring out the strong delicious flavors out. Chef Mike makes the smart decision to let the quality of the meat stand out with only salt and pepper. If meat is of American or Japanese wagyu, best to savor on its own, without any added flavors. For those with a tongue for adventure, a selection of house-made sauces were readily available on the side to strike some fun with.

Grass-fed, grain-finished ultra-prime cut is melt in your mouth tender. Nanka’s ribeye steak is succulent, tender and flavorful, with a slightly charred taste on its perimeter but still retains its effervescence in the inside. Grilled and in its perfect temp, this continues to showcase the culinary prowess of the chef.

The remarkably tender meat went well with the wasabi salt on the side – which is also a brilliant idea. Maybe another idea is to make zesty yuzu available. The wasabi salt reminded me of a subtle herb taste which is spicy and slightly salty alternating.

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La Collina Spanish Restaurant

September 23, 2019 by Janey

La Collina is a modern Spanish bistro in a comfortable lounge setting with a homey feel amidst the quiet neighborhood of Molina and Quintos streets, just at the outskirt of the Poblacion district peppered with grungy bars.

Guests call La Collina as a “suburban oasis” with a warm and inviting atmosphere – its design earthly and elegant with a dramatic bar right at the center of its first floor dining area. Make your way to the second floor with interiors filled with rattan drop lights, wood furniture and lots of green lush. La Collina is a conversion from an old boarding house to a hip, stylish and classy European-style bistro from the same interior design team that designed Blackbird, Baby Imperial and Coco Anne of B&C Design.

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Anita Celdran, who has always been as passionate about the environment and climate change as she is with cooking and the Slow Food movement, welcomed us at La Collina that Saturday. Her goal is to serve homey quality food with a low carbon footprint.

On the Table

Arancina P350

Risotto balls with mozzarella

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Break through the thin, crispy coating of these little rotund golden orbs to reveal ultra-rich creamy risotto rice and strings of molten mozzarella that surface when your teeth sink to it.

Frito Misto P450

Baby Shrimp, Squid & Tawilis

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This platter of assorted seafood from La Collina includes squid, shrimp and Tagaytay / Batangas’ tawilis – all local and fresh. Squeeze some lemon and snack away every light crunch from this deep fried dish.

Ravioli P495

Blue crab with picant cherry tomato

Thin pasta dough shaped into edible pillows filled with shredded luscious blue crab meat served in a light sauce freshened up by these sweet tomato bites. Taste of summer on a plate.

Cochinillo Black Pig

Native breed, organic fed from Sambali Beach Farm

I mean who cannot pay attention when a beast takes over the whole table conversation. The skin crackles and the meat, sweet, salty, juicy and the evidence dripping and glistening my fingers for glutton. Don’t hesitate to order this in advance.

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Bienvenidos Alba!

April 5, 2019 by Janey

At Alba the mood is romantic yet homey, the room is comfortable, the food is sensational and the service is prompt and gracious. That trademark extends to Alba’s newest branch at Estancia Mall where the painted paelleras are up on the stone walls, coupled with the Spanish plates, and charming Spanish chandeliers interspersed with modern drop lights. The 170-seater Alba Restaurant at the 2^nd floor of Estancia’s North Wing welcomes you with their tapas bar adorned with beautiful Mediterranean-patterned tiles and a deli bar for those who want to bring home Alba’s famous chorizo, Spanish cold cuts, and the newly-introduced chorizo burger patties and ready-to-heat or eat dishes.

Alba can accommodate all your dining needs, from an intimate dining experience to a private party or function. Chef Miguel de Alba, President of Alba International Incorporated and GM of Alba Restaurante Espanol explains the word Reunirse written on the wall, “It means to meet, assemble and get together. This branch is envisioned to be a bigger and more celebration-centric venue for families and friends within the Capitol Commons township.” Truly so, Alba’s feast of flavors, steeped in tradition for over 65 years, is the perfect celebration of life in one meal. I was sitting across Chef Miguel during lunch last week and he relishes that the best training he had was growing up in the kitchen with his dad at the cooking helm and him helping out –front row seat to all the tasting and techniques shared.

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Alba’s main dining room, Segovia, has the sepia photograph of Don Alba, serving his friends and guests in one of his restaurants, with “Todo lo que yo deseo desde el momento que Ilegan que le sirvan con esmero”. “All that I desire from the moment you arrive is to serve you with care,” which is the heart of the restaurant’s philosophy. I attest to this at every visit at Alba.

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The story of Alba Restaurante Espanol started when Senor Anastacio de Alba set foot in the Philippines in 1952 to train the cooks of Casino Espanol, fell in love with the country and opened his own 5-table modest eatery along UN Avenue. Affluent Filipino patrons (big shot lawyers, politicians, businessmen, cabinet members) and tourists from the USA, Europe and Asia frequented the restaurant and its phenomenal popularity encouraged the need to expand 9 years later with two more fine dining venues offering his exquisite Spanish cooking.

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These paelleras on the wall I mentioned at the start were painted by Maya, daughter of Chef Miguel and beautiful wife Cachelle. Signifies what Alba is known for, their authentic Paellas are done excellently. Choose from a curated selection: Paella Valenciana (with everything on it generously, chicken, pork, chorizo, seafood, and vegetables), Paella Negra (cooked in squid ink and shrimps), Paella Marinara (perfect for Lenten Fridays saffron rice with only seafood), Paella de Bacalao (dried salted cod fish and potatoes), Paella de Verduras (vegetables) and my recent favorite, Paella con Cetas which is paella mushroom. Pure decadence.

In a flurry of motion, my Alba favorites waltzed its way to our table. Coca de Berenjenas y Puerro (Php 250) is a Marjorcan pie with cheese, eggplant and leeks. The Jamon con Manga y Arugula (Php 400) can easily freshen up your palate while teasing it with a lace of saltiness from the jamon. The aged sheep cheese, Queso Manchego (Php 400), complements it but slightly tempers it down with a shade of mild creaminess on the palate.

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A Fresh Mango Tree in BGC

February 12, 2019 by Janey

Global Thai Restaurant Mango Tree opened its doors eight years ago under the management of Mother Spice Restaurant Group. As part of its global strategy, Mango Tree in BGC reopens with a brand refresh and all-new menu concept to appeal to both purists and adventurers as the company eyes accelerated growth across the region, targeting to reach 100 outlets worldwide by 2020.

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Step into the fresh Mango Tree with significant design changes, with lots of natural light cascading into the elegant yet casual 200-seater dining room. Check out the 20-seat solarium and 40-seat loft area that has been enclosed for private functions. It also features a stunning show kitchen, a special wine room, and semi-private booth seats ideal for restaurant views. Enter through the refined solarium and relish the stylish bar, connecting to high ceilings with plants and greenery, an immediate sense of escape and tropical tranquility.

From interiors to the table, it enhanced the quality and originality of Thai cuisine worldwide, offering an exciting menu of healthy and authentic Thai cuisine from the 4 regions of Thailand.

On the Table

Starters

Crispy Rice Crackers with Thai Relishes

Perks up the appetite with a resounding crunch and savory topping, but behold the spicy green chili version as it can give you quite a bite.

Shrimp Cakes

Watermelon Salad with Dried Shrimp Floss

Also known as Tangmoo Goong Haeng, it is a refreshing palate cleanser of fresh balls of watermelon topped with shrimp floss mixed with a tad of sugar. Perfect in between dishes.

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Steamed Chilean Black Mussels in Tom Yum

Mains

Grilled US Pork Belly

Not to miss is the Kor Moo Yang, marinated grilled US pork belly served with Isan jim jaew sauce. Pork with the perfect strip of fat blessed by the heat of the grill that adds that layer of smokiness and richness. One bite and it almost falls apart on its own accord.

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Stir Fried Crab in Curry Sauce

My other favorite on the table was the Stir-fried Crab in Curry Sauce (Phad Phong Ka Ree), delicious crabmeat dish with egg and yellow curry sauce begging for heaps of warm white rice. Those who love crab like I do will absolutely enjoy this dish devouring chunks of crab meat without the fuzz of picking out the flesh from the shell. I tell you, this will likely be your next favorite Mango Tree menu item.

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Leave a Comment Filed Under: Inside Dish: A BITE of Food Tagged With: 2014 new list, 2016 list of top restaurants, 2018, 2018 restaurant, 2018 top Tapas restaurant, 2019 reopening, August 2018, best, best Angus Prime Rib restaurant, best burgers in Manila, best date place 2018, best date place 2019, best date places, best date places 2018, best European restaurant manila, best food blog, best food blog in Philippines, best hotel restaurants, best Italian restaurant, best lifestyle blog, best list, best of best, best place to eat Thai, best ramen place, best restaurant list of, best restaurants, best restaurants 2018, best restaurants top ten, best steak restaurant 2018, best wine and dine, bestseller, Between Bites, Between Bites TOP TEN, betweenbites, cheap, contact number, deal coupon, deals, dinner dates, directions, discount, Filipino food blogger, food blog, food blogger, food photo, food review, Fort Bonifacio, global city, happiness in food, how to get there, how to order Mango Tree Restaurant Reopens BGC, list, location, Makati, Mango Tree Restaurant Reopens BGC, Mango Tree Restaurant Reopens BGC Thai BGC Fort Restaurant review, Mango Tree Restaurant Reopens BGC Thai food blog, Mango Tree Restaurant Reopens BGC Thai lobster prices, Mango Tree Restaurant Reopens BGC website, Mango Tree Restaurant Reopens BGC wine list, Map, Marriot Hotel restaurant, menu, menu price, Metro Manila, new, NEW 2018 restaurants, NEW BGC Fort restaurants 2019, New Fort Manila restaurants, new mall restaurants, new restaurant Ortigas area, open, operation hours, Pasay, photos, pinoy, price, prices, promos, proposal, Quezon City, Quezon City Chinese restaurants, recipe, Resorts World, San Juan, seafood restaurant, The Wholesome Table Fort Central location, Top 10, what to order, where, where to go, where to park, www.janedchua.com

Celebrate Oktoberfest The Brotzeit Way!

September 24, 2018 by Janey

Some people say, “I only drink in two occasions, when I’m thirsty and when I’m not.” Those are the folks who can down a cold one after a cold one after a cold one. And when are they most thirsty? That time of the year when all over the world, there is no shame in actually drinking every single day because… it’s Oktoberfest!!!

Celebrate the biggest and much awaited festival in Germany, and other parts of the world, including, MNL, Philippines, at the very place where it is BEST celebrated, Brotzeit German Beer Bar and Restaurant. They are bringing their A-game on with the Oktoberfestivities right here in Manila.

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Brotzeit kicked off the Oktoberfest celebration with a ceremonial Keg Tapping and media preview at the Shangri-La Plaza branch last Friday, September 21, 2018. From hoisting 1L steins of German beer, digging deep into crispy pork knuckles and chanting along to folksy Oompah songs together, Friday night or any other night must be filled with joyful merry Oktoberfest parties – which have always been a fun and festive affair.

To bring more authenticity to the Oktoberfest celebrations, Brotzeit has brought in two (2) original festival brews: Weihenstephan Festbier a full, rich-bodied, seasonal lager, especially brewed for this season. This beer is known to represent the Bavarian way of celebrating. Deep gold in color, it is 100% natural full-bodied Bavarian Marzen, with full rich malt flavors. Paulaner has been brewing this beer since 1818, representing centuries of brewing tradition in a stein.

Both of these featured beers are no exception to the German Beer Purity Law (Reinheitsgebot); which is a collective name for a series of regulations that limit the ingredients of beer in Germany. Little known fact: beers brewed following the German Beer Purity Law seldom or never cause hangovers as the water and other ingredients used are very pure.

It’s all about the beer, beer, beer but for us Filipinos, these moments have to be accompanied by a festive meal as well, enter the specially-crafted OKTOBERFEAST Menu by Brotzeit.

On the Table:

BROTZEIT OKTOBERFEST MENU

(Served from September 15 to October 31, 2018 in all Brotzeit branches)

Gemischteplatte 850

Mixed board of assorted cold cuts and cheese with Obatzda served with breadsticks and radishes

Great app to start with.

Meter-Wurst 920

One meter long paprika-cheese sausage (500g) served with spicy potato wedges, sauerkraut and mustard

Long is always better! It’s g-double-O-d GOOD! It has the right saltiness, texture is great, I can finish this all by myself. But of course, sharing is caring! 🙂

Oktoberfest Platter 3500

Oven roasted pork knuckle, beer – infused Bavarian honey ribs, juicy and tender whole roasted chicken, meter sausage served with spicy potato wedges and sauerkraut

No question that this is the STAR of the menu with the excited murmurs and whimpers you hear around. Your eye falls on the huge Pork Knuckle and while you are stripping away crispy skin, you’re also getting your hands deliciously dirty with Brotzeit’s beer-infused Bavarian Honey Ribs. Next to pick on is the juicy whole Roasted Chicken. We all can’t enough of sausages, particularly LONG and SATISFYING ones, the one meter long Paprika Cheese Sausage served with Spicy Potato Wedges and Sauerkraut will calm your burning desire.

[Read more…]

Ogawa Traditional Japanese Restaurant

September 18, 2018 by Janey

Precision associates with tradition and sophistication when you take that pseudo bridge walking into Ogawa’s doors to its dining interiors. The centerpiece is the beautiful open kitchen which had each side specific to Teppanyaki, Yakitori, Robatayaki and Kamameshi, where the skilled chefs attend to their section.

The cozy and softly lit dining area is a collaboration of tradition and modern Japanese design. The booths are spacious and give you some privacy versus the counter bar seating option which on the other hand gives you front-row seats to all the kitchen action – which can be quite a spectacular show in my eyes.

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Behind Ogawa is well-known businessman and food connoisseur George Pua, partnering with Chef Kiyosi Ogawa, who happens to be the former Head Chef at one of my favorite Japanese restaurants in the Metro, Senju at EDSA Shangri-La Hotel.

Menu is extensive but coherent, built on Japanese tradition but also exciting.

READ MORE:

Riskuseki An Japanese

Yokohama Meat Kitchen

Wagyu Japanese

Senju at Shangrila Hotel

Marufuku Japanese

Mangetsu

Tsukiji

Kikufuji

Inagiku

On the Table

Spicy Maguro Maki Php 336

I didn’t manage to try one as CP wiped out the whole plate – I guess he really liked it.

Sashimi Mori Php 1008

This was my favorite of the night. I don’t mind coughing up the dough when the cuts and temperature are as awesome as Ogawa’s Sashimi. Ours were 3 kinds – Salmon, Tuna, and Hamachi. Grilled Hamachi is my favorite with little teriyaki sauce on the side or even just salt and pepper, but yellowtail fin sashimi like this is so gooooood too. The freshness just bounces in the mouth and that clean taste is truly orgasmic.

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Sabor the Moment at Novotel Manila

August 29, 2018 by Janey

Two Saturdays ago, I saw myself heading out to finally find time to relax. Novotel Manila Araneta Center uncorks its finest wines for the opening of Sabor Bar de Vinos – the newest addition to the hotel’s exquisite dining and wining experience. At Sabor Bar de Vinos, the emphasis is on tapas and wines. The mood is lively and upbeat and has a warm casual yet sophisticated atmosphere with split dining areas. Sporting a two-wall wine chiller which is a scene-stealer and a handsome wood full service bar, it is tastefully decorated in style with red notes, subdued lighting, and brick accents.

Discerning wine connoisseurs, enthusiasts and everyone who loves to savor the moment with friends are welcome to enjoy a wide range of reasonable to luxurious wines to unwind, mix and mingle.

The wine list offers many excellent choices of French, Italian, Spanish and Californian and the knowledgeable wait staff will guide you through it.

This includes the herbal and fruity Waterfalls Road Eddy Sauvignon Blanc, the premium Clarendelle by Haut Brion Bordeaux; the delicate Anna Codorniu Rosé, the dessert wine Cosecheros Y Criadores Infinitus and the Eclat de Rosé Perlant. For a momentous occasion, the Dom Perignon is ready for the party.

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Novotel Manila completes your gastronomic experience with its savory tapas to pair with your chosen glass.

On the Table:

Gambas Al Jillo Php 360

Plump prawns sautéed in a rich sauce of garlic, butter and white wine and finished off with paprika and pepper flakes. Don’t hesitate to sop up the oil with the bread.

Galician Style Chicken Empanada Php 280

Pocket pies stuffed with marinated chicken, herbs and aromatics married with olives and peppers

[Read more…]

Kam’s Roast Opens in Manila

June 18, 2018 by Janey

Remember before the world wide webs when people ate food and didn’t need to tell everyone about it? If Kam’s Roast makes its way to Philippine shores, the joy just jumps out of you and it is more than necessary to share the joy and tell everyone about it.

Owing to Filipinos’ love and curiosity for food, Manila is rapidly becoming a melting pot of world-renowned and Michelin-star restaurants. Known to passionately offer exciting dining concepts to Filipinos, FOODEE Global Concepts brings another international favorite closer to local foodies by opening the first Kam’s Roast restaurant in Manila. FOODEE Global is known for bringing in Tim Ho Wan, Tsuta Japanese Soba Noodle, FOO’D by David Oldani, Todd English Food Hall, Pound by Todd English, among other successful restaurant concepts.

Related Posts:

FOO’D by Chef David Oldani

Todd English Food Hall

Todd English Pizza at Spectrum

Mesa Filipino Food Moderne

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I broke out of my hermit shell, which I’ve been living in for a while and showed up at the Grand Opening of Kam’s Roast at the Mega Fashion Hall last June 15. I first tried Kam’s Roast in Hong Kong in 2015 and left the restaurant delightfully pleased. Coming from the family behind Yung Kee Restaurant, which I absolutely love and made it to my must-eat every Hong Kong trip, it boasts of a culinary heritage that spans 75 years. Third generation Hardy Kam founded the 4-year in a row awarded Kam’s Roast goose in Hong Kong. He was present at the event last Friday, together with Robert Chua, a prominent TV and movie producer in HK with a proven track record in successful food concepts.

Kam’s Roast Hong Kong

Poised to be this country’s go-to roast place, the dining destination is best known for mouth-watering dishes such as Kam’s Roast Duck, Suckling Pig, and Barbecued Pork. Each recipe is made from the freshest premium ingredients, delicately prepared to bring out the flavors and textures the restaurant has become famous for.

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Pilsner Urquell Night at Nikkei Rockwell

March 19, 2018 by Janey

No working during drinking hours! A well-extended Happy Hour was right over at Nikkei Rockwell last Wednesday evening as they introduced Pilsner Urquell Night. How can anyone think about the stresses of work or business when unlimited round of Pilsner Urquell beer is available for less than a bucket.

Last March 14, 2018, corporate crowds and friends huddled their groups at Nikkei restaurant in One Rockwell to experience the world’s first pilsner. Pilsner Urquell is crafted in Pilsen, Czech Republic in 1842 using traditional methods and ingredients: soft Pilsen water, Saaz Hops and barley from Moravia. This is the birthing place of the first golden pilsner and they have never looked back. They continue to make one of the world’s best bottom-fermented beer and now it’s making its rounds in Manila circuits.

Pilsner Urquell’s pilsner is fresh, clear, and refreshing with a hint of caramel sweetness and fragrant, balanced hop bitterness. Unlike most lagers that give away most of their taste profile at the front of the mouth, Pilsner Urquell teases your with hints of flavors but only develops eventually in the middle, with a clean finish and balanced aftertaste. Take the first sip and let it bring you to the subtle malty sweetness with caramel undertones and continue with the earthy fresh bread aroma hinting at hops and honeysuckle then completed by that familiar bitterness of hops.

From 6 to 11 PM, folks experienced the world’s first pilsner for only Php 799++ and to top off enjoying an unlimited round of Pilsner Urquell, it came with a well-crafted plate of 5-pc sushi rolls from Nikkei. Every succeeding order of the 5-pc sushi rolls were only priced at Php 99. What a steal right. If you have gone to Nikkei in their first branch in Rada St. Legaspi Village, or in Rockwell Center, or in their newly opened one in Podium, you know exactly why this was also a happy hour of sushi.

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Charlie’s Pritchon, Memorable Food, Memorable Moments

September 14, 2017 by Janey

17 August 2017, I saw myself driving to Open Space in Makati on a Thursday evening braving the traffic to gather with my friends who love good food as much as I do and of course, whenever there is mention of lechon, how can anyone resist?

Them I love to see

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Take this, not only is the suckling pig, carefully and beautifully roasted, then rested, it is also deep fried with the right heat and equipment for that distinctive flavor and texture. It’s just too clever to resist.

The famous crispy suckling pig from the only original, Charlie’s Pritchon.

That evening, Charlie’s Pritchon and Pedro Brewcrafters held a dinner featuring their original Pritchon served with 5 sauces and their other mouthwatering dishes paired with a selection of Pedro artisan beers.

Just the mere sight of the lechon leaves you weak in the knees, I tell you.

But the way the service crew prepared and served it made the experience truly a crave-inducing memory. Matching the drinks was the star of the show, Charlie’s Pritchon in pita pocket wraps, drizzled with your choice of traditional liver sauce, hoisin, honey mustard sauce, white garlic or the garlic aioli, and the chili Tagalog (soy chili). There were four Pedro craft beers available for the taking (and pairing) namely, Endless Summer Wheat Ale, Procastination Pale Ale, Elementary which is an English Ale and the Wandering Wonderer, India Pale Ale.

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Runners Kitchen

April 7, 2017 by Janey

I’ve always been curious about Runner’s Kitchen but was kinda intimated to check it out. Vishal was the very first person who got me to eat here and ended up introducing me to the restaurant. It’s my fourth time last week to have lunch here and looks like it’s going to be more regular as I try to eat healthier. Operative word, try. It means attempt, strive, aim, endeavor, and take a stab at. Surprisingly, everything on the menu is delicious.

On the Table

Adobo Whole Wheat Nachos Php 320

Lean organic pork, pineapple mango salsa, cheddar cheese, fresh corn, and housemade mayo on top of whole wheat nachos

This could be the weakest appetizer on the menu as it tends to taste dry and at certain points, flavorless, but for most parts, it’s still quite good.

Spicy Tuna Quinoa Roll Php 295

Raw tuna, cucumber, mango, sriracha roll, coconut cream, and ginger soy reduction

Spicy Chicken Black Roll Php 250

Same as above roll but this time, with spicy chicken pieces and black rice

Peppercorn and Sesame Crusted Tuna Php 395

Lightly seared tuna with soy onion dressing and zucchini carpaccio

[Read more…]

FOO’D by Chef Davide Oldani at ShangriLa Fort

February 24, 2017 by Janey

Chef David Oldani finally opened his first restaurant outside Italy and it is right here in Manila at the Fort. His restaurant in Milan, Italy is a 40-seater dining area that’s awarded with one Michelin star. That restaurant has an 8-month wait list. Getting reservations at FOO’D (pronounced as fu-do) by Chef Davide Oldani here isn’t any easier, making me wish I went to their invite almost a month ago instead, but it’s good to go on your personal time too. A week or so prior reservation is good enough though vs. months of wait… and sometimes the stars align and somebody suddenly scores a last-minute booking (just a day before).

Cucina Pop is a taste of Chef Davide Oldani via a 4-course tasting menu. It’s also his concept of making premium quality food available at an accessible price. There is a 3-course menu priced at Php 800+ but I recommend that you take the 4-course at Php 1200+ and then a few upgrades. That’s what we did.

On the Table

Antipasto

Cipolla Carmellata

Caramelized Onion, 24 Months Aged Granda Padano Gelato, Grana Padano Hot Cream

Caramelized onion wrapped in a caramelized pastry with grana padano gelato and cream. It’s a fire and ice appetizer since it incorporates both hot and cold elements in a dish. The sous chef went to our table and explained the dish. It had to be eaten with everything combined in one bite.

RELATED POST:

Open Kitchen by 48 Concepts

Open Kitchen by 48 Concepts Again and Again

Primo

Cacio E Pepe

Spaghetti, Horseradish, Lemon, Pecorino Romano, Freshly Cracked Black Pepper

Very light pasta dish that I can only describe as a taste of summer. It was a good primer before my choice of entrée was served. Reminds me of Mamou’s Lorenzo’s Pasta without the truffle essence.

[Read more…]

Samba

February 22, 2017 by Janey

Pick a good wife, and you’ll die a happy man. Pick a bad wife, and you become a philosopher. I don’t think Neo has become a philosopher so am guessing this guy is pretty happy. He messaged me about wanting to surprise Gina, his wife and my college best friend in DLSU, as post-celebration of her birthday. Both are based in Dubai now since Gina works for Emirates Airlines. Last I saw Gina was in December when they were both in Manila to celebrate the holidays. I was so excited since in less than a month I’d be seeing her again. It’s hard to have LDF – you know, long distance friendship. Neo gathered the troop, Arezu and King (we are missing Fay since she lives in Irvine, California) and a date was set.

January 27, 2017 – we initially picked out Foo’d Restaurant by Chef Davide Oldani or 212 to host our dinner but since it’s so hard to get a reservation, we ended up at Samba in Shangri-La Fort instead. Not a bad second pick. In fact, it was such a great dinner I have returned twice since then.

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The two who really pursued law and actually finished it.

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Appreciate this one being really early

and helping me out in dressing up the dining room for Gina <3

They have a private room for bigger groups that want some well, privacy. I do enjoy however their al fresco area situated near the hotel’s pool, especially with the cool Manila breeze these days. The Samba bar and terrace area remains open until 12am from Sunday to Thursday and 1am from Friday to Saturday. Samba is an authentic Peruvian restaurant headed by Peruvian Chef Carlo Huerta Echegaray.

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What is Peruvian fare? It’s the result of more than 500 years of immigration and the integration of Spanish, African, Chinese and Japanese influences with native Peruvian culture. The very origin of what fusion cuisine is all about.

On the Table

Ceviche Limeno Php 525

Shrimps, octopus, scallops, calamari, lapu lapu, red onion, coriander sprouts, tobiko, leche de tigre

They practically let me order all of the dishes. I guess friends do trust each other, especially with things as important as food. We started off with something light, Ceviche Limeno. Leche de Tigre or tiger’s milk is the Peruvian term for the citrus-based marinade that cures the seafood in a ceviche that contains freshly squeezed lime juice, limo pepper, and cilantro. The raw seafood included mainly red snapper fillet, and chunks of shrimp, octopus, scallops and calamari which were cooked by the acidity of the lime juice. Refreshing.

Anticucho de Camaron Php 600

Grilled prawn skewers, honey rocoto chimichurri, aji limo pepper, sautéed potatoes

I actually ordered the Anticucho de Pulpo but I think the wait staff decided the camaron was better and did an override of my order. I’d like to think it was an honest mistake and didn’t raise it up anymore. It was okay but our mouths were looking for the Anticucho de Pulpo.

Pisco Perucho Php 400

Campo de Encanto pisco, Mancino blanco, fresh lime juice, homemade pandan syrup, fresh thyme

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The cocktail culture of Samba is inspired by South American classics which is an exotic mix of concoctions that are mostly fruit-based with tequila or rum. Since it is fruit based, it’s right up my alley since I don’t like strong liquor tasting drinks. Right here, you feel like in a vacation. At Samba, they feature cocktails from different parts of the region – Brazil, Cuba, Mexico, and claro, Peru. All three ladies enjoyed this cocktail.

Brazilian Moqueca de Camarao Php 750

Malagueta chili powder, lapu lapu fillet, seafood, coconut milk, extra virgin olive oil, cilantro, white rice

The flavors have to build up dish after dish and the Brazilian Moqueca de Camarao surely didn’t disappoint. Moqueca is a Brazilian fish stew made with various kinds of seafood, simmered in creamy coconut sauce, tomatoes, onions, garlic, fresh cilantro, palm oil, with coriander garnish and plenty of sunshine spice! This seafood casserole had a fragrant coconut broth that was quite hearty.

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Tomatito, BGC Fort

February 13, 2017 by Janey

Tomatito hails from the Shanghai original, which is a sexy tapas bar from the El Willy Fun F&B Group (by Chef Willy Trullas Moreno) who in partnership with the Las Flores-Rambla-La Lola-group opened a Manila branch located in BGC Corporate Center at the Fort. The inspiration comes from traditional Spanish bars of the 80s fused with contemporary approach to food and design. Walk into Tomatito and feel the upbeat vibe resonate from the dining room to the dishes.

Monday plans were up in the air but traffic was very cooperative to get me home from work in 23 minutes, pick up my trusty camera and head out for dinner in Tomatito. Since dinner was sorta last minute, wasn’t expecting to get a table but BK managed to make reservations and grab at least bar seats for us. I didn’t mind at all since I like the bar area half the time since there’s more action there, you’re sitting up more alert, with a higher vantage point due to the bar stools. Best part, it’s a cinch to order drinks and cocktails. If the bartender already knows you, then a slight nod is enough.

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Tomatito is relaxing and fun, has that funky young vibe but menu is seriously well-thought out. Their cuisine focuses on typical Spanish tapas presented creatively modern while retaining authentic flavors. Tomatito has a wide selection of Spanish wines and classic drinks like Sangria or Tinto de Verano.

On the Table

Salmon TNT Php 595

Explosive balik smoked salmon with honey and truffle… BOOM!!!

Hands down my favorite of all of the items we ordered. The perfect “welcome Janey to Tomatito” dish. The salmon was faintly sweet, naturally delicate, silky then grappling with the crunch of the pastry with cream cheese filling. This tapas dish is that foreplay that can get you peaking in no time and exploding in gastronomical happiness.

Filete Airbag Php 325

Cheese and tenderloin steak air baguettes

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Celebrating Peb’s Birthday at Cru Steakhouse at The Marriott Hotel

January 31, 2017 by Janey

Although Pebbles has relocated to Vietnam, she’s been a frequent fixture in the local cable industry scene flying in and out every two weeks working diligently to get the SCRIPPS channels to where they are today – Asian Food Channel is well-distributed in the cabled homes and a brand trusted by media buyers, Food Network created a mark as its own channel vs. being a blocktime on a lifestyle channel before, and HGTV channel was launched and is now a household favorite among viewers. Even before her 8-year stint with SCRIPPS Network Asia, I knew Pebs since we worked under the same division in SKY but different departments for 2 years. I did work with her more closely when she was overseeing SCRIPPS affairs in Manila and I just couldn’t get her out of my hair haha. She’s always been so thoughtful to everyone, from the simplest of things like making restaurant reservations to bringing home different kinds of Royce’s chocolates from Singapore (when there was no franchise yet in Manila) to sending flower bouquets or cakes to SKY or the team when there’s a milestone to celebrate or giving get well notes with balloons or fruit baskets when someone is sick.

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May 18, 2016 – To celebrate her as a person, planned a two-day celebration for her birthday in Manila. The first night was just us three (while missing Brian who was with us in spirit and via phone patch haha) and the venue I picked was Cru Steakhouse at The Marriott Hotel.

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CRU Steakhouse is known for its hand-cut, perfectly prepared steak, usually best accompanied with crisp fresh salads and decadent desserts. At Cru Steakhouse, they work to capture the flavor of quality grilled beef and offer signature dishes like their crab cakes. They also have set menus if you want a taste of everything.

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Certified Angus and Wagyu Steaks are hand cut, carefully prepared and cooked to perfection. Salads are freshly made and desserts can convert you to having a sweet tooth. The centerpiece of this modern restaurant is the flaming grill, sealing the natural tenderness and succulence of the meat at over 500 degrees Fahrenheit.

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Oriental Palace Seafood Restaurant

January 27, 2017 by Janey

It’s the Happy Year of the Fried Chicken!!! I mean, the Happy Year of the Fire Rooster. Kinda close right? Leave it up to me to still keep thinking about food even if it’s about Chinese zodiacs, fortune and auspicious predictions. Chinese New Year is upon us and if you hit the ground running this year and got so busy to prepare anything for CNY, keep calm and head over to Oriental Palace Seafood Restaurant and Banquet Hall.

The year was 1978 and the Escolta station of the Love Bus just opened, bringing passengers from the bustling commercial centers to Cubao and Makati. In front of the busy station, Henry Chua, a young cook from Hong Kong established a small noodle and dim sum shop he named Wah Yuen (Chinese Garden). It was Henry’s dream to share delicious Chinese cuisine to families in Manila. This same dream was carried on by Chris Chua, Henry’s son, who inherited his father’s gift and passion for good food and excellent cooking.

Fast forward to 2016, Wah Yuen or Oriental Palace’s menu showcases the Chua’s family artisanship in delivering fresh, delicious and authentic Chinese food to their loyal diners. Everyday, Henry would handpick the freshest catch of the day – red, glistening lapu-lapu, scampering crabs and large jumping prawns. To date, the family lives its legacy of spreading the love for authentic, delicious Chinese food through every satisfied guest of the Oriental Palace.

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If you’re still looking for a place to celebrate and welcome the Chinese New Year with a food bang, Oriental Palace Seafood Restaurant is where you and your family should head over.

I recently paid a visit and check out the sumptuous lunch I had that felt like real fortune in my mouth.

On the Table (Special Menu)

Assorted Fresh Scallop with Thai Sauce

Giant fresh scallops covered in Thai sauce and styled with slivers of ripe mangoes. There were a lot of flavor outside but once my teeth sank in the scallops, it still retained its delicateness and purity. It was easily my favorite app on the table.

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Sautéed Prawns with Candied Walnut

Juicy and plump prawns that had a crunchy exterior and drizzled with walnut cream

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Double Boiled Spareribs with Clam Shell in Clear Soup

After two very tasty starters, the soup came in the opportune time to wash our palates a little bit. Calming and soothing, the clear soup was great on its own, with sparerib meat and clams for the bite. It reminded me of Bah Kuh Teh, the Singaporean rib soup that’s boiled for hours and feels medicinal for the food soul.

To keep things fun and interesting, of course there is a bottle of Hennessy cognac lurking nearby. What’s a celebratory feast without a toast to the good times! But other than that, in line with keeping things fun and interesting even for the food, a few drops of Hennessy on the Double Boiled Spareribs with Clam Clear Soup added a sweet personality to the broth. I might have added more than a few drops. But who’s keeping measure?

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Marco Polo’s Cucina Presents Chef Guiseppe’s Specialties

September 26, 2016 by Janey

Marco Polo Ortigas has been that welcome transformation to the Ortigas skyline. Nestled in the vibrant commercial business district of Ortigas is the first purpose-built 5-star Marco Polo hotel in the country offering distinguished guests 316 large and well-designed rooms and suites, including two Continental Club floors that accord unrivaled privileges and benefits.

The main reason why Marco Polo Ortigas brings so much excitement to me is its contribution to the stellar dining destinations that’s available in the Metro. It has four signature outlets that have attracted rave reviews and legions of regulars. There is Cafe Pronto capturing casual chic in its form and function and stands as a beacon for coffee lovers with its designer blends and aromatic coffees accompanied by an array of savories, sandwiches, and a host of freshly baked confections.

Vu’s, the first of its kind sky bar and lounge located on the 45^th floor of the hotel tower is poised to be a signature Ortigas attraction. Indulge in signature cocktails, wines, spirits, and champagnes with Mediterranean tapas amidst an awe-inspiring vista of the Marikina Valley, the Mountain Range of Antipolo and the Laguna Lake along the east and the vibrant Ortigas Skyline with the world-renowned Manila sunset as a backdrop at the west side.

My favorite so far is Lung Hin. The contemporary Chinese restaurant serves traditional and authentic Cantonese food and fresh seafood from the expert hands of its Hong Kong chefs. The sleek interiors and expansive lay-out blends in perfect symmetry with exclusive private rooms that are ideal for a range of intimate affairs. I’ve eaten here a number of times and is an easy suggestion for anyone asking for restaurant recommendations.

Related Post:

Lung Hin at Marco Polo

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Naxional South American Diner

September 19, 2016 by Janey

“Saturday night and the feeling is right, oh what a night.” The evening started off with a dinner at Naxional. It’s been some time since I last hung out with Eric and good thing the bestie invited me out that Saturday since I had zero plans. He and Ruzelle picked me up and off we drove to BGC to check out Naxional. Heard so much good things about the restaurant but somehow, I’ve always ended up at Salvatore Cuomo. Glad that I had a chance to finally check Naxional.

We arrived and the place was quite packed. We had to wait for a table and our holding area was an outside table near the very colorful wall mural.

Thank you Ruzelle for this candid shot. <3

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Couldn’t help myself. Cute bathroom tiles!

Their menu, which also serves as your plate mat, is very easy to grasp and has quite a number of choice items. There is a symbol of an antique watch on the side of the dish which means that it may take a bit longer to serve but Naxional is committing to make the wait worth it. There is also a symbol of a 1939 Norton 500cc motorcycle which means a dish is especially bad ass.

On the Table

Elote (Mexico) Php 195

Chargrilled sweet corn, chili butter, mayo lime, crumbled cheese

I ordered this starter as it sounded all things good. This reminded Ruzelle of the spiced butter corn she had in Jimbaran when they traveled to Bali recently. I knew what she was talking about because I loved that corn. But this Mexican version was so much better. There’s smokiness sparring with the natural sweetness of the corn, the chili butter spikes up your interest while the mayo lime cools it down a bit. The crumbled cheese pulls it all together. Mmm-mm!

Patacones (Puerto Rico) Php 220

Choice of Carne, Cerdo or Camarones. Fried Plantains. Sofrito. Guacamole.

I was a little dressed up that evening so my debate was whether to pick up the patacones or be dainty and use a knife and fork. I say it’s okay to get your hands dirty as you’re wasting time with kubiertos when the dish is this packing. It had ripples of flavors and textures.

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The Cafe at Hyatt City of Dreams Road to Gurgaon, India

July 18, 2016 by Janey

A feast of spices and flavors, a hodgepodge of ingredients and intoxicating aromas from the land of silk await us hungry diners at The Cafe at Hyatt City of Dreams from July 17 to 24, 2016. The labor-intensive cuisine of Indian food is now at your fingertips with Chef Ajith Kumar from Hyatt Regency Gurgaon, New Delhi joining the team at The Cafe to give us a culinary journey of Gurgaon, India.

I hopped for a few seconds like a bunny after receiving this creative invite for a Sunday brunch / lunch at The Cafe. Other than getting an Indian spice rub (I’ve been inspired to cook lately for someone’s health reasons so this will just fit right in with me spending more time in the kitchen). You see, other than Mexican, my heart also has a special place for Indian food. There’s something about their cuisine that is so endlessly rich and tasty. Cardamon, cayenne, tamarind and other flavors form the pillars of what tastes so good to so many folks.

Matt and Chinkee <3

I arrived around 1130am Sunday at Hyatt COD and my senses were already awakened by the pulsating scene at The Cafe, bearing Indian favorites rich with aromas and complex tastes and colors.

Road to Gurgaon, India at The Cafe at Hyatt City of Dreams

Lunch | Dinner

July 17 – 24, 2016

Regular buffet rates apply

The Cafe is the main dining space at Hyatt City of Dreams with an all-day buffet restaurant bustling with 315 seats. The dining room offers a range of seating options, from cozy circular booths to private and semi-private rooms to standalone tables at the heart of all the action. It’s open from 6am to 11pm, with extended hours on weekends. It is located on the ground floor and offers an international selection of dishes from multiple-manned stations. Two smaller dining / function rooms may be reserved for private events.

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The Cafe is an interactive show-kitchen restaurant where experienced chefs perform live culinary theater at vibrant cooking and buffet stations, with hot dishes prepared a la minute to ensure freshness and optimum flavor. Each of the counters – Italian, Grill and Griddle, Asian, Deli, Comfort Food and Favorites, and Pastry. Showcases a different culinary creation and production.

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On top of the buffet fare, they have specials at no additional rate where they invite international chefs to come in and display their gastronomic excellence. In this case, Chef Ajith Kumar takes the reign of the kitchen for a limited time.

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Flame Restaurant at Discovery Primea

June 28, 2016 by Janey

The living chandelier welcomes you as you enter Flame at the 16^th floor of Discovery Primea. We were warmly ushered to our table in a plush and stunning setting that has an expansive marble-top open kitchen and a commanding view of the Metro Manila skyline. The restaurant interiors has spherical light fixtures, upscale and contemporary décor, almost full-length glass windows creating an elegant and open dining space.

Other than the warm personalized service they are known for and the comfortable dining setting, there are many reasons to make Discovery Primea your home away from home, an interim abode whether for dwelling of your weary souls or a gustatory escape from the usual. To me, it is really the food that will speak straight to my heart and will get me towed in time and again.

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FLAME blends modern European cuisine with Asian flavors to surprise even the most sophisticated palates. The menu is carefully created and curated by General Manager and Chef-at-Heart David Pardo de Ayala and Executive Chef Luis Chikiamco. Their high standards in the kitchen, where they make everything from scratch, translate into excellent food in the dining room.

On the Table

Quezo de Bola & Hamon

Textures of cheese, glazed ham and gelee, asparagus

A dish inspired by Massimo Bottura. It’s a great starter since the sharpness of the cheese jolts your palate to wake up, together with the altering textures from the glazed ham bits and crunch of fresh asparagus creating a quiet tremble in the mouth. It opened up my taste for what’s to come.

Chef’s Table is a Netflix original docu-series that goes inside the lives and kitchens of the world’s most renowned international chefs. I caught the episode of Massimo Bottura while vacationing in Batanes last February and nothing but cavernous desires filled me while watching that episode. Anything that replicates close to his perspective is already a slice of culinary heaven. Flame did not disappoint and stirred that inclination with the first dish.

Pan-Seared U.S. Scallops

Porcini Mushroom Marmalade, Endive, Madeira-Mirin Glaze

Sweet smokiness wafted under my nose as the plate rested before me. The scallops were beautifully seared on the outside, showing blistered marks, and continuity from the opener is obvious from the porcini mushroom marmalade’s piercing taste. The scallop, which is seafood-flavored marshmallow, retained its gentle, slightly chewy yet soft state and natural sweetness but prickled with smoked woodsy flavor.

The first two dishes were washed down with a glass of Riesling.

Every single component on the plate even the translucent endive, velvety, tender, flavor-ridden, and the mirin glaze are to be remembered. I savored every bite, not wanting time to go any faster.

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