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Between Bites TOP 10 MUST BITES 2011

December 22, 2011 by Janey

I have scoffed, gobbled, munched, wolfed down different dishes in many, almost countless, restaurants that I have to really organize my food thoughts. That is the reason time and again I come up with these Between Bites Top 10 lists.

Between Bites TOP 10 Best Japanese Restaurants

BETWEEN BITES TOP 10 BEST DATE PLACES

BETWEEN BITES TOP 10 BEST FILIPINO EATS

BETWEEN BITES TOP 10 BEST PAELLA

BETWEEN BITES TOP 10 BEST Buffalo Wings

TOP 5 Sultry Strawberry Treats

Mercato Centrale, Where Food Lovers Meet, The TOP 10

Between Bites TOP 10 Things About Bali

And here we go again! This time I have dubbed my annual list as “MUST BITES” in line with the Between Bites “brand.” Yuck, brand daw oh. Haha.

10. Rub Ribs and Barbecue

A simple duplex with a red signage that spelled RUB stands in Tomas Morato. With more comfortable dining area on the 2^nd floor, the small space has quotable quotes in frames adorning the wall. Their menu offers wings, potato wedges, pastas, pork belly, among others but obviously, it is a no-nonsense restaurant devoted to the love of ribs and barbecue.

L’Entrecote, A Taste of Europe

October 25, 2011 by Janey

L’Entrecote literally means sirloin steak. It adopts the same style as how they cook it in Geneva. Straightforward, simple, delighting… steak and frites with a “secret” herb butter sauce.

“L’Entrecôte bistros define three iconic groups of restaurants, all originating from the Gineste de Saurs family. The first group consists of the celebrated Le Relais de Venise – L’Entrecôte, which was born in the 17th arrondissement of Paris and founded by Paul Gineste de Saurs. It boasts restaurants all over the world, including branches in Barcelona, London, Bahrain and New York. The second group was developed by one of Gineste de Saurs’ sons, and is commonly known as L’Entrecôte – these restaurants are found across France, with popular branches in Toulouse, Bordeaux, Nantes and Montpellier. The third group is also known as L’Entrecôte but refers to a chain of restaurants under Le Relais de l’Entrecôte, operated by another daughter of Gineste de Saurs. The oldest of these restaurants is in Paris’ 6th arrondissement, and boasts branches across the world, including Beirut, Kuwait and Doha City. What classifies all of these restaurants is the l’Entrecôte style of dining: salad and steak frites with herbed butter.”

Adopted in Paris, Milan, and all over the world, and only a year ago, in Metro Manila, L’Entrecote bistro brings comforting style into steak dining –no complications, just the powerful magnetism of a good steak and herb butter sauce. Swiss owner, Martin Kaspar, opens this restaurant at Bonifacio Global City’s Burgos Circle with interiors reminiscent to a happy, quaint little European bistro complete with red leather chairs, wait staff clad in black and white uniforms, and vibrant paintings of Carlos Rocha. You don’t have to be dressed in the nines to eat here. Expect a relaxed ambience and this will set off the tone to your lunch meetings or after-work dinner shindig.

On the Table

House Salad with Walnuts PHP 230

Crisp fresh greens flipped with plump ripe vibrant red tomatoes, cool minty cucumber slices, and freshly chopped walnuts and tossed in herb white wine vinaigrette salad dressing. The dressing hits the tongue with just the right level of acidity while the walnuts add a nutty and crunchy layer to this simple refreshing palate opener.

Geneva Fondue Cheese Bites (6pcs) PHP 240

Expecting to get some dipping action of long-stemmed forks, I was surprised to see that there was no cheese fondue to dunk breads into. But I was equally surprised that L’Entrecote’s Geneva Fondue Cheese Bites can romance my taste buds as sexily as any fondue set.

The plate consists of 6 pieces of these luscious little bites of bread with a puffed upper coating. The golden brown puff is this superbly crispy texture that crumbles inside my mouth and reveals spurts of warm cheesy goodness that’s sharp and distinct. I am so excited to bring Bubba here, and our friend Irene, who love cheeses as much as I do. (EDIT: By the time of posting, we have been back to L’Entrecote with Bubba and Irene and ordered this)

Raku Hokkaido Ramen

October 13, 2011 by Janey

Other than Taiwanese milk teas sprouting like stray mushrooms in the Metro, ramen houses have also started lining up and grazing the food landscape. The arrival of this renewed fondness for ramen could not be a better timing… especially this year, when the weather is much colder and rains have soaked the city. Imagine the calming flowing almost mute sound of a ladled soup with the steam wafting across your face.

Raku Hokkaido Ramen in the midst of bustling Makati City aims to give just that. The interior can easily transfer one to a quaint ramen restaurant in Japan. Modish framed photos of beautiful geishas and scenic Japan facets complete the concept. Space can be limited and cramped but this fact soon forgotten with what the kitchen can put forward. I visited on a Thursday lunch and the place was packed, brimming with people slurping broth or picking at their bento boxes.

On the Table

Yakitori PHP 145

Yakitori makes great appetizers, dampening your tongues with that touch of barbecue sauce covering succulent chicken meat. The grilled chicken skewers of Raku Hokkaido Ramen seemed perfectly grilled over hot charcoals with taste highlighting smoky charred flavor embraced with the slightest sweetness of teriyaki sauce.

Fair warning, you might end up popping this continuously in your mouth mindless that lunch time is already over. The same story goes for their mouthwatering gyozas, which I totally want to inhale plates and plates of.

A Patch of The Fruit Garden at L’Entrecote

September 21, 2011 by Janey

Most foodies have dipped their pudgy or puny fingers (okay, maybe butter or bread knife sometimes) into the urbane jars that bear the brand, The Fruit Garden. The clamor started when Anton’s Ultimate Taste Test (UTT) paved the way for the introduction of these original natural jams.

As early as 2003 in his Paris home he shared with his lovely and beautiful Filipina wife, Pierre Marmonier has been experimenting with jam recipes. He and his wife are now based in the Philippines and thought of jamming (pun intended) their French recipes with local fruits.

Pierre was long aching for good jams and couldn’t find any quality ones in the market. He felt that the ones in the shelves of groceries can be better. And that desire for high quality tasty jams and sharing it with the rest of the hungry world translated to The Fruit Garden.

The Fruit Garden also applies the French technique years ago of cooking jam in small batches in copper cauldrons. And with one quick taste, you can tell the difference of jams that are mixed with preservatives and those without. The Fruit Garden doesn’t use preservatives at this time –that’s why quicker expiration date. But I wouldn’t worry about that –particularly if you love specialty jams that only use natural fruits and sugar cane as additional sweetener and preserving agent.

Pierre uses 60 grams of fruit used in your 100 grams of jam. I can’t count pass that so please do your own math for their 350 gram jars. Imagine the natural fruit flavors swirled into the jam!

We think about all the croissants, white breads, tinapays, pandesals, monays that we can spread these smooth jelly spreads on. But it doesn’t stop there. Yes wait, there’s more.

Have you ever thought of mixing it with savories? I don’t know what French bubbly L’Entrecote Executive Chef Matin Kaspar has been drinking but he definitely has thought of it! I should have a sip of that to spring me into finding a creative inspiration somewhere. Anyway, the lunch I dragged Ricardo of www.talesfromthetummy.com to was inspired by the Fruit Garden’s latest jam collection.

On the Table

Bread with Butter

This was so sinfully good! I kinda swore off butter for months now (my calorie and cholesterol count is too high) and tried to cut my carb intake but me and Ricardo (sometimes Montalban) couldn’t help but half another large block of bread just to have some reasonable grounds for finishing the big dollop of butter infused with pineapple coco jam. It was aah-mmmm-azing!

Most people would usually ignore the free bread and butter but NOT THIS ONE. I’m telling you! The butter had specks of pineapple bits that are both slightly sweet and tart. So next time I’m at the grocery, I’ll find good quality butter and will manually mix The Fruit Garden Pineapple Coco Jam for my own eating pleasure.

Gruyere Cheese Croquette with Mango Spices jam

Our primero began with a trio of enticing bite-size munchies. One of which is the gruyere cheese croquettes with mango spices jam. These were small fried rolls with sharp nutty tasting cheese that balanced off well against the spice and sweetness of the mango jam.

Foie Gras with Black Pepper Pineapple Jam and Melba Toast

Who would think that a peppery pineapple jam can work? Another good idea. Next time I’m eating grilled pineapple, I will season it first with pepper. I’ve always enjoyed foie gras pan-seared. The foie gras, albeit indulgent, was a bit too raw for my taste that I didn’t get to finish it (so eerily unusual. The end of the world is near, my friend, REPENT!). Half cooked with still visible redness skating on its velvety surface.

Goat cheese Tartlet with Tomato Chutney and Honey dressing

The third of the trio is the goat cheese tartlet. Popped the flaky disk in my mouth, it had that feta-like semblance glazed with a note of pungency from the chutney but kissed ever lightly with honey –fantastic. [Read more…]

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Nomama Restaurant

September 20, 2011 by Janey

Artisan means someone who has a skill in a trade. Chef Him Uy de Baron is definitely skilled in the kitchen, without a thread of doubt. Count the number of people who recognize him as the genius behind East Café and you’ll be counting more than the fingers on your hands and your friends’ hands. Heck, even Bubba recognizes him as a celebrated chef and the only other celebrities he knows are UFC mixed martial arts fighters. That should mean something then.

Chef Him graduated from Le Cordon Bleu in Sidney, Australia. Today, he has dipped his hand in a hot bowl of ramen… or so to speak. He recently opened his first restaurant, Nomama Artisanal Ramen in the Tomas Morato area.

Artisan ramen probably refers to the ramen he makes from scratch. It is simply handmade ramen that can change the ramen scene in Manila, mostly dominated by Ukkokei and Shinjuku fans (and now even Ramen Bar fans).

After a short but exhausting time at 360 Gym for circuit training (2 visits in 2 weeks is quite an improvement from my one-time workout last year), I called to see if we can still make it before their last call of orders which was at 945pm. Did we make it? No, we didn’t even have time [Read more…]

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Bistecca in Joya, Rockwell, Steak Whim and More

March 30, 2011 by Janey

Some time February, Bubba and I paid another visit to Bistecca to celebrate our 4^th year anniversary. Looking a little different than during Christmas time, the minimalist design of the steak restaurant minus the Christmas lights wrapped around the hanging planks used as a stairway to the 2^nd dining floor still gives an aristocratic yet welcoming casual vibe.

The chandelier of transparent bottles still remains to be one of the main eye-drawers. That is, until the steak arrives.

READ MORE:

Bistecca and My Gluttonous Heart

Like what initially brought us to Bistecca, our main focus was the USDA certified beef heavyweight steaks. Bubba and I were both up for the challenge of finishing a 1-kg of steak between the two of us (which we finished with 2 other friends before) but eventually decided to be humble and fought a less formidable foe.

The less formidable foe we ordered was in the shape of a 350g USDA Select Grade Bone-in Tenderloin. Despite a conservative approach, we still elected to attack the comrades and ended up ordering 4 other dishes and 2 side dishes. Yes, we were still very brave.

On the Table

Southern Style BBQ Prawns PHP 395

Prawns marinated in tangy spicy BBQ sauce

Barbecue is a word that can make any mouth water, whether you are cooking barbecued pork, beef, chicken… and in this case, seafood. I’ve read in about 3 blogs about Bistecca’s Southern Style BBQ Prawns and I expected a lot from it. It didn’t disappoint but it didn’t impress that much either.

The dark sauce included specks of toasted minced garlic and onions which added a lot of flavor to the BBQ sauce but I personally found it on the salty side. Hypocritically, I had to finish it, or I finished it anyway, with the bread that came with it.

Parma Ham, Asparagus and Poached Egg PHP 350

This second dish with Parma ham, asparagus and poached egg picked up the mood. I love the long and ample slivers of Parma ham that almost disappears in your mouth in an instant. The asparagus gives a wonderful crunch contrast to the thinness of the ham and the supple tenderness of the poached egg. The poached egg was already running when it arrived on our table, breaking already the suspense that we should be experiencing ourselves as our fork and knife cut into the white flesh.

I pierced through the imperfect white dome with my knife and fractured it open, still waiting hopefully that I’d see sunshine gush out. Let’s just say, it was more like sunshine creeping into closed window blinds.

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Nevertheless, this dish was clearly wiped out. I’d cut a stem piece of the asparagus, a fragment of the egg and a smaller slice of Parma ham and fork it all together into one scrumptious bite. Light, tasty and delicious.

Bone-in Tenderloin PHP 1,800

350g USDA Select Grade Bone in Tenderloin

When the bone-in tenderloin steak arrived, I want to grab it with one hand and gnaw it. Yes, only one hand. I think we were better off ordering the 1kg instead because the tenderloin looked like I could finish it in 8 minutes on my own. I could be wrong but I think out of the 350g, the bone weighed half of that weight.

Despite our regret of not strategizing better, I was still quite happy, even with the small amount, of the medium-grilled tenderloin. So daintily, I sprinkle a bit of spicy salt, truffle salt and herb salt on the meat… or dab it with a bit of horseradish. All those little added flavors incite my yearning for bigger tenderloin than bone.

Truffle French Fries PHP 220

Medium-sized potato fries deep fried to perfection, with its fragrant appetizing smell, provokes one bite after the other.

Cheese Spatzel PHP 220

This European homemade mac and cheese served on a tiny black iron pot. Bubba and I still chose to order this again since we enjoyed the cheesy and soft creamy texture of the Tootsie-roll-looking pasta.

Pan Seared Foie Gras with apples, pear and raspberry PHP 450

And no, it doesn’t end there my friends. Bubba couldn’t help but zero in on the pan seared foie gras as soon as it arrived on the table.

The rich, livery, fatty taste is complemented by the natural sweetness of the raspberry sauce while the apples and pears provided a good crunch. Imagine duck butter that makes everything a little extra richer and more luscious.

Strawberry Sabayon PHP 450

Despite the hefty price, this was a revelation. Medium-sized strawberries caramelized to bring out its natural sugar that crystallized and gave a special sweetness.

The strawberries were skinny dipping on this light custard like sauce that was creamy and it balanced off well against the relaxed tanginess of the strawberries.

Despite the size of the actual beef on the T-bone, I grade the flavor above satisfactory and so far, despite inconsistent reviews on other blogs in the past, I’ve been happy with the steaks in Bistecca. Bistecca is clearly one of the top 4 steak places in mind.

Although Bistecca is not for an everyday dinner whim, it has a lot of points going for it that make me want to visit it again some time. It took me 2 months to pay another visit and on a special occasion. I wonder when the next one is. Bubba is not as hyped as I am but I’d definitely pay the Strawberry Sabayon another visit with or without him.

Bistecca

122 Joya Tower,

Rockwell, Makati

(632) 403 5231

Bistecca Album

The Real Thing Diner, Drink, Eat and Be Merry

February 11, 2011 by Janey

Singer songwriter Noelle Cassandra has her hands full tuning American dishes with a spin of our favorite drinks. Together with co-owner KV Golamco, who worked for the Coca-Cola Company for 6 years, she opened the The Real Thing Diner at Il Terrazo complex in Tomas Morato.

The Real Thing Diner is a typical diner that dishes out all American food. The twist is the dishes in their menu have some cola drink chanted over it that can get you crooning the familiar “Always Coca Cola” jingle. They also serve ice cream floats, milkshakes, cocktails and beer in the diner.

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Upon entering the diner that’s specked in white and red, with details and collector’s items of Coke adorning shelves and the display, with the happy jingle playing in the background, one can’t help but get that bubbly fizzy feeling that Coke has always provided us.

On the Table

Spicy Sarsi Wings PHP 199

Spicy Sarsi wings plate was one of the first dishes that came out. It was coated in this sweet glaze that tasted and smelled a bit familiar, I guess it was the Sarsi soda.

I ate like a plate and a half of the spicy Sarsi wings, not only because you know how much I love chicken wings, but this particular one has a unique but at the same time familiar taste that I can’t quite point a finger at. The chicken meat had enough crispy parts and soggy parts to enjoy. It was that night’s most memorable dish for me.

Eight O Clock Chicken PHP 289

The chicken breast soaked in a Minute Maid orange marinade that had sweet citrus hint but nothing overwhelming. It was served with buttered vegetables and steamed rice, ideal accompaniment to the tasty chicken.

Coca Cola BBQ Burger PHP 249

The Coca Cola BBQ Burger was served with crisscut fries, which I prefer over the regular fries. The burger had this thick and juicy beef patty glazed with a barbecue sauce that had Coke in its recipe. Layered with melted cheese, sliced tomatoes, lettuce, onions, take a hearty bite of The Real Diner’s Coca Cola BBQ Burger.

Ol’ Fashion Spaghetti n Meatballs PHP 199

It’s your usual good ol’ spaghetti with tangy-sweet tomato sauce and medium-sized meatballs.

Spinach Walnut Pasta PHP 259

Interesting pasta

Coca Cola Baby Back Ribs PHP 399

The barbecue glaze of the Coca Cola Baby Back Ribs had a semblance of taste to the Spicy Sarsi wings but it was likeable. The meat of the Baby Back Ribs was tender and fleshy, perfect to partner with the mashed potatoes.

Eight O’Clock Apple Green Tea Dory PHP 249

Steamed dory fillet drizzled with an Eight O’Clock Apple Green Tea sauce was a good break from all the meat on the table. The fillet’s light taste complements the apple green tea sauce.

The Real Thing Diner also serves various beverages and concoctions with a Coke “mix” like the Coca-Cola Cinnamon Snifter with infusion of Coke, Sarsi, ice cream and cinnamon powder or the Coca Cola Brew which is a merger of coke and coffee. Being a fan of rootbeer floats, I particularly liked the Coca-Cola Cinnamon Snifter, although the touch of cinnamon on my softdrink was new to me.

I’d like to go back to get a second try on the dishes and try more from their menu. I’d probably drag Bubba there one of these days to get a closer look and taste on what more The Real Thing Diner has to offer.

The Real Thing Diner

2F Il Terrazzo,

305 Tomas Morato St., Quezon City

(632) 352 4320

www.therealthingdiner.com

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Figaro Dishing Out Good Eats

February 3, 2011 by Janey

I’m not a big fan of coffee. I love the smell but I’m not really a coffee drinker like most young adults are. People close to me know I don’t need caffeine to give me energy or to wake me up. On the contrary, friends would tell you they would want to feed me a downer pill or drink just to get me to behave.

But I frequented Figaro for many years. Interestingly I visit Figaro not for the coffee, but for the food. Figaro was the only coffee shop 6-7 years ago that provided “real food,” and not just pastries.

Whenever I watched movies in Greenbelt 3 back in college, I usually buy a pizza or two (it’s personal size) to snack on inside the theater. If I’m not mistaken, I usually order their Mexicali pizza. It’s thin crust, with a bit of toasty flavor, the toppings had simple flavor and it was delish. If I remember correctly, the price then was at PHP 135.

Before 2 weeks ago, it’s been a long while since I’ve been back. Opening the doors of Figaro anew, it’s good to know that they have more dishes to offer their clientele. In fact, they have an All Day Breakfast menu for those who want to catch their favorite breakfast meal any time of the day.

On the Table

Pork Longganisa PHP 175

Savory and sweet local pork sausage served with garlic rice and sunny-side up egg. Figaro also serves marinated boneless bangus, corned beef and beef tapa plates as part of their breakfast selection.

Margherita Pizza PHP 169

Personal-size pizza with fresh basil, fresh tomatoes, and mozzarella

Figaro’s thin-crust personal pizzas are one of the things that make it stand out from the rest of the coffee places. It feels light on the stomach but satisfying. The Margherita is simple, tomato based pizza topped with mozzarella and fragrant minty basil. It is one of the classic flavors that I like.

Spagnolo Sardine Pizza PHP

Personal-size pizza topped with Spanish sardines, green bell pepper, black olives, fresh tomatoes, pizza cheese and mozzarella

For more crunch and texture on the pizza, order the Spagnolo Sardine Pizza. Spanish sardine wedges on every pizza slice coupled with green bell pepper, black olives. Quite enjoyable pizza and it’s a repeat order for me on the next visit at Figaro.

Piccanti Gamberetti PHP 199

Linguini pasta with shrimp, garlic, olive oil, with addition of red chili flakes. Garnished with finely chopped parsley and Parmesan cheese

Notable about Figaro’s pasta is the fact that it doesn’t taste old, pre-packed or reheated. It tasted fresh like it was cooked as you ordered it.

Figaro’s Piccanti Gamberetti has generous amount of shrimps and serving can be good for 2-3 people. It has some hints of heat from the red chili flakes but nothing that a non-spicy eater can’t handle.

Greek Chicken Kebab PHP 199

The presentation is quite meek with the no colors popping out to entice me.

The garlic bits give a good flavor on the Greek Chicken Kebab but as you move along, the flavor of the chicken might get a bit lacking so it is recommendable to douse it with the red sauce it comes with. The red sauce reminds me of the spicy sauce in Pho stalls in Vietnam.

Café Mocha PHP 95

I had Figaro’s Café Mocha to end my hearty meal.

I look forward to try Tuscan Chicken (P199) and Thai-style Green Curry Dory (P199) next time I’m at Figaro and get the Chocolate Cookie Latte (PHP 110), which is rich dark chocolate served with freshly baked cookies as my drink.

Figaro is one of the coffee shops that I don’t mind hanging out for hours long because I know Figaro dishes out good food.

Figaro Coffee Company

Unit 1, G/F Hanston Bldg., Emerald Ave.,

Ortigas Center, Pasig City

http://www.figarocoffee.com/

Figaro Album

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Bistecca and My Gluttonous Heart

January 28, 2011 by Janey

Even if Bubba and I didn’t get to spend New Year’s Eve together last December 31, 2010, like we traditionally do for the past 4 years, I take comfort in the thought that we had an awesome December 30 together.

Richard and I have been eyeing to try Bistecca for quite some time and good thing we found an open date to finally give it a go. Our five-some of Richard, Irene, Lauren, Bubba and I settled comfortably in the modern interiors of Bistecca. Patrons can opt to have your dinner at the lower dining area or at the second level. Either way the minimalist design of Bistecca, high ceilings and low lighting keep the vibe casual yet romantic and aristocratic.

The stairs leading to the 2^nd floor looked like hanging planks steadied by slender poles wrapped in little Christmas lights. That white wall where the planks/stairs are attached to looked stunning, coupled with the artistic chandelier made out of cola bottles (you can actually get knocks-offs of this chandelier design at Dapitan in Quezon City).

What brought us to Bistecca are their rumored heavyweight steaks. As a huge meat lover, I wanted an up close and personal experience… to get a visual and a taste myself. Bistecca serves only USDA certified beef and they strongly suggest it to be cooked medium rare but they can cook it in your preferred doneness. Three house sauces include horseradish, mustard and peppercorn sauce.

I have read mixed reviews online about Bistecca but I decided to try it out for myself and form my own opinion based on my personal visit. This specific visit began on a bad note. Waiter A asked if we were getting drinks and I politely declined. I thought I saw him frown but dismissed it. Bubba and I finished a bottle of wine at L’Opera only a few hours prior to the Bistecca dinner but he didn’t need to know that. Plus I was there for one goal and one goal only: STEAK.

We perused the menu while waiting for Richard and company to arrive. Waiter A arrived on the table again asking if we were ready to order any starters like a salad or an appetizer. Again, I politely declined and said no, we’re not ordering, thank you. This time, I thought I saw him smirk, giving me an impression that he’s sneering at me for not being generous enough to order anything. I let it go since I didn’t want to ruin the evening. I was in high spirits after a wonderful lunch at L’Opera Ristorante.

When we were ready to order the steak, Bubba waved his hand to motion to the wait staff. Nobody came. There were only 3 other tables occupied at that time and 2-3 wait staff were just wandering about trying to look busy. He waved his hand again. Still there was no reaction. Bubba said excuse me and beckoned a response. Without looking at us, Waiter A put up his hand in our direction as if to say, “WAIT” and went to the table almost next to us to attend to them first. This was perfectly fine with us, expecting that he will attend to us afterwards. 10 minutes later and 2 more attempts from Bubba, another waiter finally came to our table.

What ticked me off is the fact that we had to wait 15 minutes to call their attention. And I just had to raise that point. From that point on, headwaiter Arman Alasco ensured that our table was attended to. I frankly didn’t want any special attention, it feels so pretentious, all I was aiming for was a regular interest from the wait staff to serve the paying customers right.

(But THANKS Arman Alasco for making sure that the rest of our dining experience was pleasant)

On the Table

Green Salad –Free

The 5 of us were served green salad to apologize for the incident. I appreciate the gesture but I didn’t eat the salad. I don’t need the salad. I only need the food and adequate service I paid for.

The low lights did bad for my photography but I’m really not a good photographer anyway. Besides, my nerves got into me getting all excited about the steak.

Truffle French Fries PHP 220

Finally, our order of Truffle French fries arrived… some good munchies to bring back my good mood. Bistecca’s truffle fries were medium-sized potato cuts that were fragrant and appetizing.

Cheese Spatzie PHP 220

Spatzie is a European homemade mac and cheese. Bistecca’s Spatzie was served on a tiny black cast iron pot and I really liked the effort on presentation. Although Irene and Richard didn’t find anything exciting about the Spatzie, both Bubba and I enjoyed the cheesy and soft texture of the Spatzie. Chewing the light and creamy little Tootsie rolls of pasta was delicious.

Duck Confit PHP 800?

I was so distracted by the arrival of the steak that I barely remember what Irene had. She was the only non-beef eater on the table so she got what I think was duck and it was priced maybe 600-800? She liked it a lot although I think she found it a bit pricey.

The Bistecca 122 PHP 3,250

Bistecca’s house specialty when it comes to steaks is the Bistecca 122. I had a hard time choosing between the Bistecca 122 and the Bistecca Fiorentina, which is Angus porterhouse steak, brushed with Tuscan olive oil, garlic and rosemary, broiled over aromatic wood but in the end, I opted for the former.

The Bistecca 122 is usually approximating 1 kilo USDA Prime Choice Bone in Rib Eye Roast but other times, it can go a little over or below that weight. Like in our case, it was 1.2 kilos. Menu says it can serve 2-4 people. Price is P295 per 100 g (approx. P2950).

Yes, the price can break the bank. But when I saw and tasted the steak, the price for me, was well worth it. It is really a heavyweight and I can only admire in a hushed reverie.

They drizzled a bit of olive oil on my plate and served us a rack of three kinds of salt: truffle salt, spicy salt and one that has some herb or garlic in it. The meat speaks for itself. It was massive, tender and flavorful. It had a good charred crust on the outside and a good red color on the inside. But to bring some pizzazz to the meat, sprinkle a bit of the truffle salt or spicy salt.

Get some bites also of the meat with the mustard, horseradish and the peppercorn sauce. The mustard and the horseradish bring a different taste dimension to the steak –zesty and packed with an attitude.

I savored every mouthful of the mouthwatering steak. Here’s the beef on Bistecca 122 –it’s irresistible. My gluttonous heart wanted more than 1 kilo of Bistecca 122. I wanted more. I am salivating for more as I type this and reminisce about that glorious steak.

Can a good friend PLEASE bring me to Bistecca 122 on my birthday? 😉 And I will be your wing girl or wing man for life.

Bistecca

122 Joya Tower,

Rockwell, Makati

(632) 403 5231

Bistecca Album

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Melo’s Italian Trio Brings You to the Heart of Italy

December 3, 2010 by Janey

November 23, 2010 –It was one of those surprisingly cool evenings in Manila. It’s still November but I sense a bit of December drawing in. The crisp evening weather picks me up after a tiring day at the office.

Traffic was likewise astonishingly light as a short drive brought us from Ortigas to Jupiter Street in Makati. Parking in front of the deemed House of Certified Angus Beef, there’s a sense of tickled thrill creeping in visiting Melo’s again. There’s nothing like a good piece of steak to keep my body warm.

After a starter of warm soup that raised the body temp a bit, comforting me from the chill outside, I met three Italians.

Yes, three.

No, they’re not the three tenors.

Two are Spanish there and only one is an Italian singer.

I would have loved to have sat front row to their Forbidden City concert.

But that Tuesday night, I cannot be more content in the company of this Italian trio.

On the Table:

Steak Alfeo Roma

The first of the Italian Trio is the 8oz Grade 8 Wagyu center-cut tenderloin with creamy peppercorn sauce served with pasta aglio olio. I dub thee Steak Alfeo Roma –Rome being the capital city and the root of Italian Renaissance matches what I believe to be one of the greatest discoveries in culinary antiquity… pepper. Black pepper is the world’s most traded spice traced as far back as the Roman times.

From the Home of Certified Angus Beef, Melo’s has gained recognition to be a Home of Wagyu beef as well serving well-cooked Wagyu steaks according to your preference. Their Grade 8 Wagyu tenderloin is soft and the creamy peppercorn sauce cuts through the flavor of the meat giving it a peppery spice that’s highly flavored and a good contrast to the simplicity of the pasta aglio olio, which is linguini in olive and garlic base. Patches of sun-dried tomatoes gives a sweet savory note from time to time.

Steak Milan Alfredo

The second introduction was with an 8oz Grade 6 Wagyu Ribeye with Rosemary Red Wine Shallot Sauce drizzled around it like a faithful guard ready to serve a second layer of taste security. Similar to Baroque architecture found in Milan’s cathedrals, I hail this plate as Steak Milan Alfredo since the Wagyu ribeye is elegantly compounded on top with a large lump of glorious seared foie gras.

Bottom part of the lightly seared foie gras melts delicately, almost sweating discreetly, on top of the freshly cooked steak that has beautiful art frames called grilled marks. The foie gras that’s so rich in flavor adds a fancy taste to the Wagyu Ribeye. This is served together with Pasta Alfredo whose light cream complements the succulent steak.

I almost didn’t want to touch the rosemary red wine shallot sauce fencing the steak area, with the fear that I might complicate the taste further and end messing up a good thing, but I had a dab and its semi-tangy and semi-sweet oniony essence just cleanses/balances all the richness of the foie gras.

Steak Veneto Pesto

Meet what I would now call Steak Veneto Pesto. Let me do that again, “Meat what I would now call Steak Veneto Pesto.” This 8oz Wagyu tenderloin wears a belt with a design label, “bacon” and accessories of al funghi porcini sauce lying on a bed of Penne Pesto Pasta.

This was clearly Bubba’s favorite. It reminds us a bit of Steak Ala Dad, featured as a Father’s Day Special at Melo’s back in June 2010. Melo’s Wagyu Tenderloin was cooked medium rare and it had that bright reddish middle with pinkish-brownish circumference.

There is absolutely no effort cutting the knife into the steak… reminiscent of how easy Gondoliers glide a Gondola in Venice (Veneto)’s canals.

Image Source

The Porcini mushrooms was excitingly palatable –a medley of intense and stark flavors. The soft texture of the mushrooms harmonizes with the tender Wagyu beef that does add a nutty finish to the salty, juicy union of bacon and beef.

Smart spenders would be inclined to get one of Melo’s new offerings collectively called as the Italian Trio. A variety of dishes that contain mouthwatering steaks paired with different pastas. Grilled to utmost perfection, these steaks star alongside the finest Italian pastas -not to mention sauces made from Italian spices and ingredients.

The Italian Trio kept me widely satisfied. That’s widely, not wildly mind you.

Certain sophistication unfolds in Melo’s restaurant and I can’t help but be wrapped in the warmth of the ambience that’s continued in the personal service provided by the experienced, courteous and attentive wait staff.

Pairings always evoke romanticism, particularly if it’s a match made almost in heaven… or we can settle for Italy… or the kitchen of Melo’s. And in a journey from the visual to the mouth to somewhere deeper, these pairings couldn’t be any more different than a romantic tale where love always beckons.

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Chef Dogan Turkish Grill and Restaurant

November 27, 2010 by Janey

The foursome of Ma, Tabs, Bubba and I decided to have lunch at Flaming Wings near the Ateneo campus but to our chagrin, it was closed that day. We combed the Katipunan area for another food spot where I can treat them and ended up in Chef Dogan Turkish Grill Restaurant.

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Chef Dogan’s restaurant looks like a small café with a small al fresco area and an equally small 1^st floor area. The 2^nd floor holds more seating area if you are dining in a big group. Fronting their restaurant is a display of their starters that include salads and dips. Immediately right behind the display is their open kitchen.

Turkish Cuisine can be described as a modified fusion of cuisines from Central Asian, Middle Eastern and Balkan region but it is largely traced back to the traditional cuisine during the Ottoman empire. The dishes are usually associated with yogurt which is an important element in cooking Turkish cuisine, alongside eggplants, green peppers, onions, garlic, tomatoes, lentils and beans. Yogurt can also accompany meat, chicken and even vegetable dishes.

On the Table

Babaganuc PHP 105

Skinless eggplant mashed into almost a puree combined with tomato, chili, fresh mint, parsley and dressed with extra virgin olive oil. Deviate from the usual order of Hummus and try dipping your bread into Babaganuc.

Chicken Wings PHP 115

Deep fried chicken wings –this was served last instead of as an appetizer. And when it was served, it tasted like it was barely seasoned. It tasted like it wasn’t defrosted well too.

Karisik Izgara PHP 395

Three (3) sticks of kebab, shish tavuk, kusbasi

Kebab – grilled ground beef

Shish Tavuk – grilled chicken

Kusbasi – grilled beef tenderloin

Served with rice and yogurt

If you can’t make up your mind, order the Karisik Izgara which is their platter of mixed grilled meats done the Turkish or Mediterranean way.

The cubes of beef and chicken are marinated seemingly in a yogurt or tomato puree base, skewered and then grilled. It’s served with a heap of white rice and garlic sauce. All the meat had a good flavor but it was the beef tenderloin that was quite notable in terms of taste.

Yarim Izgara PHP 275

Grilled Half Boneless Chicken

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Their rice plates are all served with white rice, pita slices sprinkled with spices and small salad on the side. The grilled half boneless chicken also had the same orange reddish color that the skewered chicken meat had. This was polished off quickly by Bubba and Joyce.

If you’re in the haunt for a Turkish Restaurant, Chef Dogan in Katipunan Avenue is worth a visit.

Chef Dogan Turkish Grill and Restaurant

221-E Katipunan Avenue,

Project 4, Quezon City, Philippines

(632) 913 0764/ (0906) 377 2213

Chef Dogan Album

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Starbucks Runaway Hit Product Starbucks VIA® Ready Brew is Now Available in the Philippines

September 28, 2010 by Janey

Since 1971, Starbucks Coffee Company has been committed to ethically sourcing and roasting the highest quality arabica coffee in the world. Today, with stores around the globe, the company is the premier roaster and retailer of specialty coffee in the world. Through their unwavering commitment to excellence and guiding principles, Starbucks brings the unique Starbucks Experience to life for every customer through every cup.

What’s brewing? 😉 Starbucks recently announced that the Philippines in now the fourth market to offer Starbucks VIA® Ready Brew. Started mid-September, all Starbucks stores in the Philippines carry the new product, Starbucks VIA® Ready Brew in flavors of Colombia, Italian Roast and Decaffeinated Italian Roast.

“We know there is a significant opportunity in the Philippines marketplace for Starbucks VIA® Ready Brew since nearly 100 percent of retail coffee sales come from instant coffee*,” said Howard Schultz, chairman, president and ceo, Starbucks Coffee Company. “We know rapid innovation for Starbucks VIA® and creating opportunities to further increase awareness and trial of Starbucks VIA® broadens our overall customer base both in the U.S. and in international markets.”

Starbucks opened its first store in Makati City, Philippines through a licensing agreement with Rustan Coffee Corporation in December 1997. Today, there are more than 160 stores throughout the Philippines, and Starbucks growth has played a key role in building a strong local coffee culture in the country.

The Philippines will join Japan as the second country in Asia to offer Starbucks VIA® Ready Brew. Starbucks Japan launched Starbucks VIA® last April to rave reviews. More than 10 million sticks have already been sold in Starbucks stores throughout Japan, with distribution expansion plans set for September as VIA® enters grocery and trade channels.

As a premium-portion stick coffee solution that doesn’t require any special equipment, Starbucks VIA® is resonating with consumers and meeting untapped demand.

By expanding the product line beyond Colombia and Italian Roast varieties and into new channels, innovation around the Starbucks VIA® platform remains a priority for the company. Starbucks VIA® Ready Brew Decaffeinated Italian Roast launched last November, and Starbucks VIA® Ready Brew Iced Coffee launched in late June; both representing the beginning of the Starbucks VIA® innovation pipeline.

Starbucks VIA® Ready Brew is made from 100 percent natural roasted arabica coffee in an instant and microground form that is rich and full bodied in flavor, just like a fresh-brewed cup of Starbucks® coffee. Starbucks VIA® is made with a proprietary, U.S. patent-pending technology to preserve the coffee’s flavor.

To share in the experience, please visit Starbucks stores in Philippines or online at starbucks.com.

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Between Bites’ TOP 10 Food Highlights of 2010’s 1st Half: What a Mouthful!

June 23, 2010 by Janey

Between Bites TOP 10 Food Highlights (2010 -1st Half)

10. King One’s Shabu Shabu

That Sunday lunch at King One’s Shabu Shabu (PHP 529 per head) was a wonderful lunch where the food were abound and of good quality –prepared well I should say. I get turned off with restaurants that offer buffet sometimes because of the way the food is prepared… but in this case, King One’s staff handles the food properly. Service was friendly, prompt and inclined –more reason to enjoy your King One feast. Don’t forget to order fresh prawns, mozzarella balls, tao pao and lamb! Oh lamb!

King One Rotary Hot Pot

M2-A Lower Hobbies of Asia

#8 Macapagal Ave., Pasay City

(632) 556 1370

9. Sweet Revenge of Maitre Chocolatier

Sweet Revenge is Maitre Chocolatier’s Lindt Molten Lava Cake -dark chocolate molten lava cake made from Europe’s finest Lindt Excellence Dark 70%, filled with oozing sweet and vengefully spicy chocolate served with vanilla ice cream

Sweet Revenge was the unanimously favorite on the table with its gooey warm chocolate that ruptures from the moist cake that’s bittersweet dark and spiced with chili. Midway when the chocolate flavor sinks in, the chili essence abruptly creeps in creating a sweet heat inside your mouth. Cool off with the vanilla ice cream that soothes your taste buds to a calm reverie. Bubba, Zipster and I loved the yin yang taste of darkness and sweetness, as well as the heat and arctic feel.

The spunk of the chili in the luscious chocolate liquid inside and the vanilla ice cream bring it all together in sweet harmony.

Maitre Chocolatier Boutique Café

Maitre Chocolatier Boutique Cafe by Eva Wong

2A (Beside Starbucks), No. 28 Jupiter Street

Bel Air, Makati City, Philippines

(632) 897 8559

8. Minato’s Great Korean Barbecue

Other than the smorgasbord of side dishes that includes Kimchi, spiced green vegetables, peanuts, bean sprouts, marbled potatoes among a variety of other side accompaniments, it is really the barbecue that’s quite good at Minato. It has to be one of the best in town.

Kimchi Pancake

The Kimchi Pancake is oil-fried pancake with bits of beansprouts and cabbage flavored Kimchi-style. And I think it’s free.

So Kal Bi PHP 350

Marinated beef short ribs –has a shadow of sweetness, garlic and soy. It’s hard to restrain oneself from gnawing the large bones with charred meat.

Sam Gyeop Sal PHP 240

The plate had thick, fatty slices of pork belly (almost looks like uncured bacon) alternating meat and fat and then skin. Meat is left unseasoned and usually cooked on a grill at the diner’s table. In this case, the wait staff helped in cooking the pork belly slices. On the side, green onion leeks and lettuce are served in case you prefer to wrap your meat inside. Customize it and add different side dishes or Kimchi and dip in sesame oil with fine black pepper and salt for a perfect finish.

Minato Korean Restaurant

Escriva Road (between Furu Restaurant and Agua Vida)

Ortigas Center, Pasig City

#8 is a toss-up between Minato and Chic Boy

tied at the same number.

8. Tasty Lechon Liempo at Chic Boy

Great food doesn’t necessarily have to come at a price. There’s a new affordable (almost dare to say cheap) food discovery along Jupiter Street in Makati. Call on the Chic Boy. Chic-Boy is actually a play on the words Chicken and Baboy (pork) –the meats that are quite popular in the Filipino community particularly when it’s grilled.

Chic Boy is putting a whole new turn on chicken inasal, lechon manok and lechon liempo like you’ve never tasted before. They’ve taken a special secret recipe of tasty lechon manok and lechon liempo in Cebu and chicken inasal of Bacolod and put it all in one easy-breezy and affordable restaurant here in Manila.

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Must-orders include their Cebu Lechon Liempo and Salmon Sinigang (PHP 45). With those affordable prices and flavorsome and satisfying meals, how can anyone go wrong? 😀

READ MORE!

Tasty Lechon Liempo at Chic Boy

Chic Boy

Jupiter St., Makati City

7. 22 Prime’s Tomahawk Chop

Quick-fire thoughts:

I love the ample size of fat that adds a buttery texture

and heightens flavor of the meat

Peppercorn sauce bursts a bouncy flavor that goes perfectly with the chop

The salad is a good pause in between bites of meat as a cleanser to the palate

Side of baby vegetables had the right crisp and seasoning

–the lone brussel sprout was my favorite! Quite tasty!!!

Don’t miss out on ordering my FAVORITE Chef Rick’s Cheese Bread!

Chef Rick’s Cheese Bread PHP 140

Gooey warm cheese topped on three breads, soft and bursting with tantalizing flavors. Served with baby greens in a mild citrus dressing sparkled with pink peppercorn. Sun dried tomato and broiled four cheese together? It’s an exercise in indulgence.

Premium Night at 22 Prime

22 Prime

22^nd Level, Discovery Suites

25 ADB Avenue

Ortigas Avenue, Ortigas Center

Pasig City, Metro Manila

(632) 719 8888/ (632) 719 6821

6. Ya Kun Kaya Toast –Ortigas

Want a great breakfast that lifts you up at any time of the day? Head over at Ya Kun Kaya! 🙂

Kaya Toast (Half PHP 115, Set Menu PHP 140)

2 slices of delicious Kaya toast with butter –has the right lightly toasted crunch of the bread, slathered with butter and just enough green sweet coconut spread. Satisfies when washed down with Ya Kun’s famous coffee tarik or the traditionally pulled coffee. It’s not on their menu, but you can change your coffee to Yin Yang, which is this delicious half-coffee and half-tea drink.

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Noticeably, the Ya Kun eggs were cooked perfectly, which other Kaya stores can’t quite get, where the eggs usually come out with still some raw uncooked parts. My little spoon broke into that fountain of yolk and I was soaked in sunshine delight. There’s no brighter day than eating wet and perfectly prepared eggs with the crunch of your toast.

READ MORE!

Ya Kun Kaya -Ortigas

In Crumbs: Ya Kun Kaya, Taverna Verde and Taal View Heights

Ya Kun Kaya Toast

G/F AYK Bldg., Escriva Drive (Right beside Astoria Plaza)

San Antonio Village, Ortigas, Pasig City

(632) 470 4285

7AM-11PM

5. Stevie’s Hainanese Chicken Rice

Suffused in its natural chicken juice/broth, the chicken meat was very tender and delectable –quite tasty for what can be considered a “healthy food.” The exquisite and juicy flesh of the steamed chicken is finely balanced with the fragrant rice sprinkled with green onions. Add a splotch of color and taste by blending in the ginger in sesame oil, chili and sweetened soy sauce.

Ooh, the appetizing smell and pleasant gingerly-sesame light taste mixed with a touch of soy and red spice… makes you definitely bite off more than you can chew.

Stevie’s Hainanese Chicken Rice: Bite Off More Than You Can Chew

Stevie’s Hainanese Chicken Rice (For pick-up orders only)

21 Libra St. Bel Air,

Makati City

(0906) 508 4155

4. Legend of India

Next to my favorite cuisine, I think Indian cuisine is one of the most interesting and flavorful fares in the world. Indian cuisine uses various spices, herbs, and vegetables and fruits sometimes grown only in India. It also has a wide assortment of cooking techniques.

Kadai Paneer PHP 260

Cottage cheese cooked in a traditional kadai masala paste

Rogan Josh PHP 450

Rogan Josh is an aromatic curry meat dish cooked with a mixture of strong Indian spices where the fat of the meat is usually roasted first in yogurt marinade. Legend of India tamed their version for our group, which mean it wasn’t intensely hot, but it was still intensely enjoyable paired with the vegetable biryani or the naan.

Sweet Lassi PHP 110

It was my first time to actually drink a whole glass of sweet Lassi. I’ve tried it before in other Indian restaurants but found the others’ version too sour for my taste. Lassi is a popular and traditional Indian yogurt-based drink. I tremendously enjoyed Legend of India’s sweet lassi since it has a perfect blend of yogurt, milk and sweetener. There’s a bit of tangy taste to it but it mellows down with a frothy sweet milky flavor. It fully relaxes your taste buds from the spices.

READ MORE!

Legend of India is Legend of Taste

Legend of India

114-B Jupiter St.,

Bel-Air II, Makati City

(632) 836 4232

3. Tsumura’s Wagyu Beef Usuyaki

Other than the sushi and sashimi…

It’s the Wagyu Beef Usuyaki that’s memorable at Tsumura! 🙂

Wagyu Beef Usuyaki PHP 600

Supple mushrooms wrapped in thinly sliced Wagyu beef –very tender, flavorful that it’s mighty impressive. The mushrooms were very light, in mellow contrast of the excellent beef. It is simply an indulgence in fine food. The taste is divine.

Tsumura

2^nd Level 88 Corporate Plaza

Sedeno corner Valero Streets,

Salcedo Village, Makati City

(632) 887 4848/ (632) 4850

#3 is actually a toss-up between Tsumura and Serenitea

tied at the same number.

3. Serenitea’s Okkinawa or Hokkaido Milk Tea

Serenitea is your one-stop shop for all things serene about tea. They have different variants of tea that will help boost a definite change of drinking lifestyle. It is the healthy alternative to colas, coffee and sugar-loaded smoothies. We visit 3 to 4 times a week to get our “Serenitea fix,” which is usually their Okkinawa milk tea drink with nata or pearls (depending on what topping you want) or Hokkaido with pearls.

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A Sunday Afternoon Picnic

2. Frazzled Cook’s Paella

In terms of taste and price, I consider Frazzled Cook’s Seafood Paella as the best in my book so far.

Seafood Paella PHP 550

For those diners who love their seafood paella with the full generous portions of mussels, squid rings, shrimps, chorizo and egg, this is their best bet for paella and huge value for money. I love the fact that they serve it on the paellera since I enjoy most my paella with the burnt crispy part at the bottom.

For other recommended orders, below are some dishes worthwhile to try:

Wagyu Salpicao PHP 550

When the serving arrives on your table, initial thought would be, “this dish is pricey.” If you’re being served with quality Wagyu that certainly softens in your mouth in a buttery texture without any effort, then your money is good. Have no qualms being served only a few flavorful cubes of beef drenched in its sautéed oil with lightly fried chips of garlic and slices of button mushrooms. Superb.

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Peruvian Hot Pot PHP 400

The Peruvian Hot Pot is their version of spicy lamb stew. This was Bubba’s favorite as the spicy invigorating flavors all come together from the lamb, olives, bell peppers and wine –great flavor and unbelievable rich sauce. The lamb meat had no gamey aftertaste that will surely convert those non-lamb eaters.

The Frazzled Cook

#916 Luna Mencias Street, Baranggay Additional Hills,

Mandaluyong City

(632) 782 5980

1. La Tienda Steak

Chuleton PHP 2,150 (PHP 425/100 grams)

It was the steak that was the highlight of this dinner date for me (okay, plus Bubba’s adoring chinky eyes). One of the best steaks I’ve tasted in Manila is not found on a focused steakhouse. It’s at a Spanish restaurant called La Tienda. I was pleasantly surprised how the steak gratified my meaty cravings. I think we had it cooked in medium doneness. The delicious steak was quite tender –glistening with appropriate grease and seemingly lightly salted while being cooked.

READ MORE!

La Tienda

43 Polaris St. Bel-Air

Makati City, Philippines

(632) 890 4123

Because I love food so much, I have #11-#20 but I’ll save it for another post. Watch out for that soon! 😉

For the meantime, here’s looking forward to the wonderful eats and gastronomic experiences for the next half of the year! Food Highlights from July-December 2010 –2^nd half version! And finally, by the end of the year, TOP 10 of 2010!!! 😉 I’m so giddy with excitement! CHEERS!

THANK YOU Ming for this photo! 😉

LIVE, LAUGH, LOVE and EAT!!! 😉

Photo Credit:

Carlos Palma of Foodie Manila

www.FoodieManila.com

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Melo’s Steak Ala Dad: Wagyu for the Man Who Loves You

June 23, 2010 by Janey

The Home of Certified Angus Beef since 1988 has also become a certified place for Wagyu –in addition to the Angus they are known for, Wagyu is now also their prime bestseller. And what’s the best gift for the main man in the house and the main man in your heart? It’s quality time over the best quality of meat.

Dads’ special day was celebrated last June 20, Sunday. Unfortunately, I was in La Union that weekend and couldn’t celebrate with my family. But there’s no way that I’m going to let the spirit of Father’s Day pass without celebrating it with the Number One man in my life. And what better way to melt my dad’s heart than to give him a gastronomical experience he will surely enjoy.

My parents are big steak eaters and I think they’ve passed it down to me. This time around, I want to treat the man in the house to a meaty meal. Where else to bring my Pops but at Melo’s?

Melo’s is known to be the first restaurant to serve certified Angus Beef in the Philippines, Melo’s Steakhouse never fails to satisfy their guests with their mouth-melting, succulent and tastiest steaks. Now also known to serve authentic Wagyu steaks, it’s no wonder more and more steak enthusiasts come to Melo’s. “We are confident that our Wagyu steaks are loved by our customers because it’s high quality beef and quite simply, the best steak one could ever taste,” says Melo’s Marketing Manager Carolina Santiago Macasaet, daughter of owner Carmelo L. Santiago, known as “Melo”.

Melo’s is well liked for giving its patrons the best quality beef and a matching quality of service. For 20 years, it’s been the prime restaurant that provides the best Certified Angus Beef… now, it’s making waves for making available in their menu the world’s best-known beef… Wagyu. It’s the softest beef you can ever find that will melt in your mouth and not in your knife. And that’s basically what I want my dad to try, hopefully melting his heart through his stomach.

Luckily, Melo’s came up with their Fathers’ Day Special called “Steak ala Dad”, featuring Melo’s signature Wagyu Tenderloin seasoned with Al Funghi Porcini Sauce.

Steak ala Dad is the latest creation Melo’s cooked up to commemorate all the dads for their hard work, dedication and love for their families. Dads can actually personalize their own steaks.

“Here at Melo’s, we make sure we give our guest what they want–how they want their steak, how thick they want their steak to be and many other requests they may have,” she discusses.

Steaks placed on Melo’s tables are carefully cooked and grilled to perfection. Always aiming for personalized service and impeccable food, Melo’s guarantees an unforgettable dining.

So if you want to express just how grateful you are to your dad without speaking, show it through a hearty, meaty meal. Make your way to Melo’s and let Steak Ala Dad be the best Father’s Day gift he could ever receive. It’s never too late! Steak ala Dad is available until June 30, 2010.

My date with my dad is this week! 😉 Steak and bonding time!

Melo’s Branches:

Melo’s – Makati

22 Jupiter St., Bel Air, Makati

(632) 899 2456 & (632) 899 9403

Melo’s – Fort Bonifacio

Burgos Circle cor Forbestown Road, Fort Bonifacio, Taguig

(632) 403 5968 & (632) 403 5969

Melo’s – Quezon City

58 Sgt. Esguerra (formerly Bohol Ave.), Quezon City (across ABS-CBN)

(632) 924 9194 & (632) 924 9168

Melo’s – Alabang

41 Precinct, Westgate Center, Alabang, Filinvest, Muntinlupa City

(632) 771-2288 & (632) 771-3945

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Foodie Club Series: The Shabu Shabu Fit For A King at King One Rotary Hot Pot

June 8, 2010 by Janey

I’ve been hearing King One stories from Richard, Irene and Wendy ever since the Foodie Club meet at Beijing Hand Pulled Noodles and since then it’s been included in my “food/restaurant” hit list to try. I don’t know how the King One Plurk thread started but when somebody said June 6, it was immediately a “green light” for me without even peeking at my calendar.

June 6 was such a hectic Sunday. Bubba and I went from one end of Manila to another end but nothing could have stopped us from joining the King One lunch get-together. It wasn’t too tough to find the place with specific directions from Richard. A little before 12 noon, Carlos, Bubba and I were welcoming Irene and Richard back in Manila (fresh from a Davao trip). Our group of five sat comfortably in the reserved booth near the conveyor belt.

King One has a conveyor belt that showcases all their little plates of ingredients available for hot pot. They will basically provide the Hong Kong curry broth on your table and set it to boil. Once boiling starts, cooking begins. Grab the plates that you want to add to your curry soup. Sze Chuan sauce is also available as an additional spice.

On the Table

I’m so happy that I was sitting across Irene because she knows good food! She picked the right plates off the conveyor and requested some more plates directly from the servers who are stationed inside the “belt”. We started off with:

Tao Pao

Tao Pao is basically beancurd skin. I learned from Irene that this is used to wrap Kikiam meat. Interesting huh? It takes a while to cook them but it’s worth the wait to bite into the soft beancurd skin. It gives a different texture to your palate –the beancurd sheets have a unique bite about it I can’t quite explain. It was soft yet textural… almost still crunchy.

Mozzarella Balls

It’s Singaporean fish balls with mozzarella inside. Be careful when you bite into it because even if the outside might not be that hot, the inside could be piping hot!!! It’s best, as Irene advised, to cut it first on your plate.

I like the soft fish balls (I’m not a fan of fish balls, maybe squid balls, but Singaporean version is good!) without the evident fishy taste and interestingly semi-sweet and cheesy mozzarella bit inside.

Lamb Slices

Bubba and I love Healthy Shabu Shabu but it can get quite pricey. Some plates there cost PHP 500 already and your limited to just one plate for that price. King One has great meats available with the “all you can eat” price. I particularly loved the lamb slices and I think even finished one plate by my own. It had enough meat and fat combined in the strips.

Instead of dumping the meat/shrimps on the boiling soup that makes them a bit overcooked and dry, the trick is, I learned again from Irene, to place the beef on the ladle, submerge it in the hot pot and wait a few seconds for the pink to turn light brown, then pull it out onto your plate. The lamb tasted so delicious soaked a bit in the curry soup.

Hong Kong Curry Soup

Enoki Mushrooms

Also known as Golden mushrooms… it’s one of my favorite

Fresh Scallops

We didn’t get to try this since it wasn’t available that day… but Richard and Irene were able to try it on their previous (dozens) visits.

Shrimps

Do the same trick with the lamb slices to the shrimp. King One can serve the shrimps without the shells anymore. Best to dip the cooked shrimp in the Sze Chuan sauce… it’s like dipping suahe in Chinese restaurants into the semi-sweet soy sauce with spring onions.

Dip and Shake -and it gets cooked!

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Other than the above, we also tried litid, pork dumplings, shrimp dumplings, watercress, fresh squid, Hong Kong fish cutlets, etc.

Richard and Irene brought several pasalubong from Davao –langka yema of 2 brands and durian yema. My favorite (and I think Joan and Carlos agree with me on this) is the Apo ni Lola Yema Langka –has the sweet milky yema flavor to it and strands of fragrant langka adding a different sweet tang to it. I almost finished the whole bag.

Apo ni Lola has the sweetest yema langka! 😉

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Richard and Irene 🙂

Love this HAPPY photo! 😀

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Abet and Joanne 🙂

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Carlos aka ZP aka Zipster

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It was a battle won by “us”

After eating the yema langka, I had to eat some more savory food. I can’t end with only a sweet note on my palate. I ate more shrimps soaked in the sze chuan sauce and half a plate of lamb slices. It was a wonderful lunch where the food are abound and of good quality –prepared well I should say. I get turned off with restaurants that offer buffet sometimes because of the way the food is prepared… but in this case, King One’s staff handles the food properly. Service was friendly, prompt and inclined –more reason to enjoy your King One feast.

King One’s “all-you-can-eat” hot pot was such a pleasant and satisfying lunch –all for a good price of PHP 529 per head. It’s a bit far off the usual Metro highways but the trip to Macapagal Avenue is worth the while. Best to go on a Sunday where traffic is really light in the area.

King One Rotary Hot Pot

M2-A Lower Hobbies of Asia

#8 Macapagal Ave., Pasay City

(632) 556 1370

King One Album

Related Entries

FoodieManila King One

Tales from the Tummy

Photo Credit:

Carlos Palma of FoodieManila.com

Richard Co of TalesfromtheTummy.blogspot.com

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Tasty Lechon Liempo at a Cheap Price at Chic Boy

June 7, 2010 by Janey

Great food doesn’t necessarily have to come at a price. There’s a new affordable (almost dare to say cheap) food discovery along Jupiter Street in Makati that’s already making waves with the folks that work around the area. Call on the Chic Boy. Chic-Boy is actually a play on the words Chicken and Baboy (pork) –the meats that are quite popular in the Filipino community particularly when it’s grilled.

Chic-Boy restaurant is another venture of Pier One Bar and Grill Holdings Corporation, the company behind the very successful Pier One Bar and Grill restaurant chain in the Philippines. There has been a surge of chicken inasal restaurants in the Metro with the increasing demand of the market for inasal, which Bacolod popularized. Heck, even a well-liked fastfood chain included “inasal” or barbecued chicken in their offerings.

Likewise, lechon manok and lechon baboy’s market never diminished and it continues to be present on the table at every occasion.

On the Table

Chibog Busog Meal Lechon Liempo PHP 99

Individual meal of lechon liempo

Chibog Busog Meal Inahaw na Liempo PHP 99

Order this if you want the classic inihaw na liempo

Lechon Manok PHP 210

If you want to order one whole Lechon Manok, it’s available for a very affordable price of PHP 210. I think it’s more bang for your buck if you order one whole chicken instead of the meal package. I’m sure you’d finish it off anyway.

Lechon Liempo

Chic Boy’s Lechon Liempo is the highlight of the whole dinner for Bubba and me. It really stole the show. Both lechon manok and lechon liempo are marinated and stuffed with herb and spices and charcoil broiled to juicy and tasty perfection. The liempo are really quite flavorful on its own!!! It’s like eating lechon Cebu with crispy “liempo” style fat and skin.

Tuna Sisig PHP 75

Inihaw na Talong with Bagoong PHP 25

Balance out with some vegetable on the side

Salmon Sinigang PHP 49

WOW! I did a double take when I saw the price. PHP 49 bucks for Salmon Sinigang??? Get out! 😉 Where else can you see that kind of price in Makati? And the best part about it is, it tastes good!!! It’s one soup bowl of sinigang with some strips of salmon 🙂 I was expecting just one piece. This is really a steal. Bubba and I both liked the “creamy” sour soup with the delicious salmon meat.

Add to the list of things to like at Chic Boy the fact that they have different sauces on the table available for your dipping preference. Other than the usual sauces for the chicken inasal, lechon sauce and special vinegar sauce are offered with your “already-tasty” lechon. Get this –toasted garlic and chicken oil are available too. Put as many as you’d like on your rice! And if you think cheap price and great tasting food aren’t enough, Chic Boy is open 24 hours!!!

Looking for easy on the pocket meals? Why not head over at Chic Boy restaurant along Jupiter St. in Makati? 😉 Let me know what you think!

Thanks Spanx and Cat Juan for the invite! 🙂

Chic Boy

Jupiter St., Makati City

Chic Boy Album

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My Thai Kitchen: The Thai that Bonds

May 28, 2010 by Janey

My Thai Kitchen along Wilson Street in San Juan stands where Jack’s Loft restaurant used to welcome its patrons. Jack’s Loft retained its second floor dining space while My Thai Kitchen occupies the ground floor to be one of the firsts to serve Thai cuisine in the area.

Shobe with Rocky

Vibrant interiors with light pinkish red walls, khaki and white table and chair colors, eye-catching black drawers piled together, and hanging bright lamps make for a winsome and inviting ambience.

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One random Sunday dinner treat by mom was spent at My Thai Kitchen. Heightened by the comfortable interiors, it was a satisfying dinner that got us all talking about the food on the table.

On the Table

Tom Yam Goong PHP 225

Tom Yum is the classic Thai hot and sour soup with shrimps and fragrant herbs. My Thai Kitchen’s version uses in its broth a lot of aromatic herbs where lemon grass and kaffir lime leaves are distinctly prominent.

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Yam Pla Duk Fuu PHP 235

One of the more popular Thai appetizers is the spicy deep-fried catfish. The fluffy deep fried catfish is often served not on its own but with shredded green mango salad on the side. Additional accessories are the chopped red chilies, peanuts, onion and a brown tangy dressing.

Satay Moo PHP 165

My Thai Kitchen’s satay or grilled pork skewers are marinated in a semi-spiced peanut sauce. They serve it with sweet vinegar and peanut dipping sauces that echo nicely with the pork marinade used in grilling.

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Pla Meuk Tort Gratiam Prik Thai PHP 280

Squid stir fry with garlic and peppercorns served with sweet and sour vinegar. Both shobe and I prefer the garlic squid served in other restaurants. The sweet and sour vinegar compensates for taste a little bit for what the squid lacks.

Thai Red Chicken Curry PHP 275

You have the option to choose either red or green curry in their list of Thai curries and price will vary depending on the meat you prefer. The choices include beef, chicken, fish fillet, pork, tofu and vegetables and prawns. We opted to get chicken. This traditional Thai curry has a fine blend of hot, salty, sweet (probably from the basil) and sour flavors from the curry paste and coconut milk used –and it beautifully seeps into the lightly stir-fried chicken, eggplant, red and green bell peppers, carrot and onion to make for an irresistible sauce.

Khap Bat Bpuu PHP 250

Crabmeat Fried Rice served with fried egg on top and garnished with slices of cucumber and tomato. Rice, approved with thumbs up by my mom and Bubba, was generously sprinkled with toasted garlic and fair amount of crabmeat –I would have favored more crabmeat.

Hoi Lai Pad Nam Prik Pao PHP 195

Stir fried clams with chilies and Thai basil. The clams were a little overcooked but since they’re very small, it still wasn’t that tough to chew. There’s a roasted flavor to the brown chili sauce that will make you want to order a cup of plain rice to better enjoy its grasp of sweet and tender spice.

Gai Yang PHP 270

Thai style grilled boneless chicken is one of the favorites on the table. The texture outside with the barbecue marinade is tasty while some parts of the skin are crispy. Chicken meat was perfectly cooked and not rubbery or dry. The sweet and sour sauce on the side adds a bit of acidity into the dish that gives it a perky taste.

A few Thai restaurants in the city have price range that might be rather cheaper than My Thai Kitchen but their price range is still affordable for a comfortable Thai dining experience.

My Thai Kitchen transcends the ordinary by offering a combination of delicious and affordable Thai dishes. Get your taste buds tingling slightly with their faintly modern take on the cuisine.

My Thai Kitchen

(Right beside Pho Hoa and below Jack’s Loft)

Wilson St., Greenhills, San Juan

More photos in My Thai Kitchen album

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Between Bites Featured in Manila Bulletin

May 25, 2010 by Janey

May 17, 2010 –I was surprised to get hits from a certain link of mb.com.ph. I checked it out and saw that the Blog-o-Rama’s feature of Between Bites came out already. It was a manic Monday at work but I was so thrilled to start that week with a silver lining 😉

Annalyn Jusay-Zoglmann writes for the Blog-o-Rama space in Manila Bulletin where it features different online interests, particularly blogs and bloggers. Even before I ever met Ajay, I’ve been a regular reader of her site, Ajay’s Writing on the Wall. She knows this because without warning in one of the events I attended as a newbie blogger in 2007, I recognized her, approached her and told her myself 😉

That evening when I got home, I went inside my room and saw the Manila Bulletin newspaper clipping of the Blog-o-Rama piece placed neatly on my table. A few minutes later, my youngest sister Joanne rushed to my room and told me in an animated energy how she chanced upon the feature. I never told my sister that I had that “interview.”

She was in my dad’s office for her “summer job” and for some odd reason she decided to pick up the Manila Bulletin newspaper sitting on his desk. It was something she wouldn’t normally do, she kept telling me. She was browsing through it and was about to stop but decided to see the Tech portion (which again is really unusual because that’s not her interest). She is not the type to bother but eventually flipped through the page where she read my name.

She did a double take. What a coincidence! She showed my dad and both of them read it. More than anything, that’s really a proud moment for me –my family chancing upon my name on a local major broadsheet by themselves. Big deal? Yes, it’s a big deal to me.

BIG, BIG, BIG THANKS Ajay for giving me a space on your Blog-o-Rama column in the Manila Bulletin broadsheet!!!

Congrats to you and Matt on the safe delivery of baby Lucy! 🙂

To my wonderful shobe, HAPPY HAPPY BIRTHDAY!!!! 🙂 Achi LOVES YOU.

Manila Bulletin Blog-o-Rama Link

xoxo,

Janey

Between Bites

www.janedchua.com

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Excitingly Spiced at Nasi Lemak

May 17, 2010 by Janey

Photo Credit:

Fritz Tentativa

www.fritzified.com

One Sunday afternoon, food aficionados gather at a recently-opened branch of Nasi Lemak at Robinsons Galleria. We all met HK Tan, proprietor of Nasi Lemak and quite the gourmand, traveler and photographer himself. His passion for food’s excellence shows as he opens our afternoon delights with a step by step leveling of flavor.

On the Table

Malaysian Sambal Fish PHP 160

A great Malay dish –fried fish with spicy chili sauce, perfect accompanied with steamed white rice.

Singapore BBQ Sting Ray PHP

When Bubba and I were in Donsol Sorsogon some years back, we wanted to order this in one of the restaurants there but they were out. We missed to try this when we were in Singapore in March but it’s definitely good to know that it’s available at Nasi Lemak.

A bit on the spicy side but the soft delicate meat kind of melts in your tongue and you get a taste of its BBQ goodness. Bubba and I will take a trip to Nasi Lemak one of these days so he can finally taste a stingray.

Crispy Baby Squid PHP

I tried this at Makansutra Glutton Bay in Singapore and this is as good as it gets here in Manila. Crisp, almost brittle, semi-sweet, semi-spicy tiny squid that can whet any appetite

Ayam Panggang PHP

Java-style BBQ chicken that I can finish all by myself. One of the things I look forward to having again in my next visit. Squeeze a bit of lemon or calamansi to spruce up the flavor

Penang Char Kway Teow PHP 200

Their best-selling noodle dish with bean sprouts, sliced beef, and generous amount of sizeable shrimps

Fried Salted Squid PHP

The almost golden lightly battered squid had the right crunch and shade of saltiness

Sweet and Sour Pork PHP 245

Exact blend of sweetness and a bit tangy flavor coats the pork cutlets

Singapore Laksa PHP 200

My shot 😀

Nasi Lemak restaurant offers a dining space with muted tones, dark wooden tables with some red accented chairs, but it’s the delicious traditional fare that is the true shining star. Diners can choose from an extensive line-up of excitingly spiced and non-spicy dishes that seal its authenticity.

Taste a contrast of flavors at Nasi Lemak and make sure you got a cold drink to go with it.

THANKS Spanky and HK for the invite.

Nasi Lemak

Level 2 (beside Krispy Kreme), East Lane

Robinsons Galleria, EDSA Cor. Ortigas Avenue

(632) 571 8988

Nasi Lemak Album

Fritz’ Flickr Album

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More Memorable Bantayan Island, Cebu

April 23, 2010 by Janey

April 17-19, 2010 –Our flight was scheduled at 430AM. It was such a déjà vu of our flight to Cebu in 2008.

That Friday night, Bubba had a long meeting at work that ended late. 11pm, we were headed to their place since I was sleeping over. Bubba started to pack for the trip around 1130pm at the same he finalized and printed out the items to do in Bantayan. He finished almost 1am. I think even beyond that but I was already a goner.

The 1-hour sleep didn’t help at all. It took me 5 minutes to force myself off the bed, carry my stuff, and board the cab. I was still so groggy. I groaned upon seeing the big crowd at the airport. I thought at that early in the morning, I wouldn’t see long long lines of people trying to check in. Wrong.

Good thing Cute Bam Bam (a.k.a) as Ethan is with us. Every time you look at his face, our stress seems to melt away. After paying the terminal fee of P200 per head and security check, we all had quick bites at Ya Kun Kaya. What a surprise that Bubba had to insist on getting a Yin-Yang before getting served one.

My energy seemed to surge when Bubba whispered, “it’s Billy.” I looked at the last security check area and said, “No, that’s not him.” Bubba said, “It’s him.” I perked right up. “Are you sure?” Another glance and I was convinced.

I’m not really much of a fan girl. There’s nothing really wrong with being one but I’m not seriously that stirred with the local actors/actresses. Other than Derek Ramsay, Jay-R and Billy Crawford, I wouldn’t even bother to care. Derek Ramsay has the most amazing bod in the local scene now and I’ve always liked him even when he was still barely known as a model (I had the chance to meet him briefly once but I seriously doubt he remembers at all). I generally like dark men (excuse me Bubba) and a sun-kissed man with great smile and eyes like Derek’s, surefire head turner. Jay-R and Billy are not dark but they swoon me away with their albums and dancing prowess.

Back to the airport, Bubba said he’d ask Billy for a posterity photo with us. I was soooo shy and really hesitant to do it. Survivor Africa’s Ethan Zohn was in Manila in 2004. I am his biggest fan in PI. I attended the meet and greet event at Capones but couldn’t even look him in the eye or be anywhere within a few feet from him. I think it was both SE and my college soul sistah King who got the autograph and photos. Even at the worst El Niño, I’d really freeze right where I’m standing.

Good thing Jayme was up for it. Even at 5 am with barely any sleep, he was kind enough to give us a smile. I loved his NY shirt and Yankees cap.

Boarded the plane and in less than 2 hours, Cebu’s fresh air welcomed us. The private service we hired brought us to the port, where we rode a ferry to Bantayan Island. 2 or 3 hours land travel and 1-hour ferry ride.

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There are resort services waiting at the port to bring you to the respective resorts. We stayed at Kota Beach Resort.

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After settling in, we rode the “padyak” (PHP 40/head/roundtrip) to get to the Santa Fe Beach Resort where we had lunch. The restaurant’s menu is mostly Chinese cuisine. We had our fill and headed back to our resort.

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A bit after lunch, Jayme, Rosette, Oliver, Bam Bam and the parentals spent the afternoon at the beach. Bubba and I were knocked out since we were only running on a 1-hour sleep for 2 days.

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Evening came and we walked towards the street where most of the bar-restaurants are. Choice of the night was at the Portuguese restaurant Bubba picked. That Saturday night, they had a buffet spread for PHP250 per head.

The Portuguese owner is actually the one who was manning the grill. Included in the buffet is unlimited fresh seafood and meat for grilling.

After our hefty dinner, we dropped by the restaurant across where we ate and saw their scrumptious spread as well. Their Saturday buffet goes for PHP290 per head but they seem to have more dishes available. We planned to eat there the next day but were told by the owner that they only have the buffet special every Saturday.

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Dinner done and Jayme, Bubba and I watched Big Bang Theory until we called it a night.

April 18, Sunday –Next day, we all had breakfast at our resort’s restaurant before heading to Virgin Island. Virgin Island was supposed to be part of our trip last time we were in Cebu but Travel Factor decided to go straight to Malapascua Island, where Bubba was itching to go diving to see some Tresher sharks –good thing they don’t allow unless you’re a licensed diver.

It was a short 20-30 minute boat ride to Virgin Island from Bantayan.

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More Virgin Island Photos

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Bubba, Jayme, Oliver and Rosette all went snorkeling. I stayed behind to play with Bam Bam. Auntie took Bam Bam to the water with some shade and taught him his first swimming lesson. He was utterly cute! That got me in the water and I kept snapping away photo after photo.

Not long after, we had our lunch cooked by the beach by our guide. The guerilla lunch on the table included grilled liempo, shrimps, squid and fish.

After lunch, the foursome continued to swim but I opted to stay behind again to read my book. But I fell asleep in the hammock.

Around 4pm, we bid Virgin Island adieu and headed back to Bantayan Island.

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That afternoon until sunset, the whole family plus Rosette and I all lounged by the beach, enjoying the serene beach and relaxing water. We all liked the sand bar of our resort! \m/

Takes and Outtakes

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I like this shot of father and son.

(just don’t mind the kids on the background)

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Bubba playing with Jem’s Hat

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Bam Bam grabbing my face 🙂

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“The Flower Shot” by Jayme

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Time is well spent with family 🙂

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It was fun taking photos of the beach and of everyone. Keepsake photos!

April 19, 2010 –Monday, Bubba and I strolled along the beach soaking in the morning sun and our weekend away from the city. Last year at Sorsogon was fun, but I really enjoyed this year’s trip to Bantayan much more.

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Water is soooo clear.

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Funny, Bubba and I were in Bantayan in August 2008 but we both don’t have any recollection of the trip. We barely remembered Bantayan that year… only bits of Malapascua and Cebu City with Norman. But Bantayan was zero.