branch Archives - Between Bites - Bites of Food, Travel and Lifestyle

Gandiva Archery

May 30, 2014 by Janey

Dear cupid, we need to talk about your aim.

You probably need to train hitting the target at Gandiva Archery. Look at me, after one year of considering doing it, I’ve finally scratched it off my list of “Things to Try / Learn.”

Sometime mid-May, headed to Gandiva Archery at One Corporate Center to try archery for the first time in my life. I’ve been meaning to do it since I caught wind of it a year ago but kept delaying trying to find a buddy who will find the same interest in trying it out. Well, I’m a keen listener so found one who will likely enjoy it as much I would.

My slight interest in it started upon hearing the thawk, swoosh and thud Legolas makes when he swiftly draws his war-bow and shoots down a Nazgul in the Lord of the Rings. That’s right after snapping his head and making that “Gee, your hair smells terrific” effect. In that movie he had such excellent bowmanship.

You could experience the thrill of shooting an arrow like Katniss Everdeen or Hawkeye. Skill set for archery entails right posture, aiming, and releasing but it can be loads of fun too.

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Munchtown, Everything’s Waiting For You

March 13, 2014 by Janey

Idle time is something I can’t stand. I’d rather be eating than be idle. That’s why I’m game, set and match to try any new activity, learn a new skill or pick up a new hobby. The only time I can sit still is when I’m watching a movie. And even then, I’d still be eating.

Growing up exposed to all kinds of films available to me at my Tita’s video store, I became a movie fanatic. In college, I would not let a week go by without watching at least one or two movies –if not, all that’s showing. My boyfriend (MB) then also loved catching the latest flick. Greenbelt 3 Cinema was our favorite for a number of reasons but firstly, the concessionaires can deliver food inside the theater.

We’d get lemon grape juice and corn dog from Muscle Beach, some Wrapwich (which I think we’ve tried all variants), Wasabi popcorn and Wasabi Tofu Chips (and almost everything on their menu) from Taters, burgers from Sliders, and potato skins from Tender Bobs with cheese sauce and sour cream.

He’d even walk to Segafredo just to get me my Margherita or Napoletana pizza with a request of a slightly toasted crust. Yes, I eat pizza inside the cinema. One whole box. And yea, even rice sometimes. I simply cannot let dimness get in the way. Others follow their heart, I follow my craving.

Munchtown opened at the Cinema level of Greenhills Promenade and I got pretty excited since a brilliant mind is behind it, Chef Robby Goco. I can’t deny the fact that I’ve frequented (became my 2^nd home) the restaurants that have opened with him at the helm.

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On the Table

Munchtown Fries P195

Fresh Igorota Idaho potatoes with rock salt, black pepper, bacon bits, paprika, chili flakes, sour cream, dill and cream cheese

Love the fresh French fries where each is covered fairly with the wet ingredients. The specks of red from the paprika and green from the dill add a bit of appeal while the meat candy, that is bacon bits, added the charm.

Sensei Sushi by Chef Bruce Ricketts

March 11, 2014 by Janey

A tip off can lead to the arrest of a high-powered official or it could help the most venerated African nationalist leader be seized by agents of South African police special branch in 1962. This valuable tip I got came from Sanju of Table for Three, Please. The website is one of my top favorite reads when I need to enliven my passion for glorious food or writing. Sanju is the same guy who had me seek out a restaurant specializing in octopus dishes and consume a moving, partially-live octopus in Korea. That was quite an experience.

While dining at Elbert’s Best of the Beast dinner in July 2013, Sanju and the rest of us prisoners of fantastic food exchanged notes on the latest in the Manila food scene. And he talked enthusiastically about Sensei Sushi. Eugene and I looked at each other and knew, we’d pay top bill to be there. The three of us set a date and ended up with 2 more in tow.

No undercover agent was placed in the inner circles of influential gatherings. And no, this tip didn’t lead to any covert ops. It piloted to a spectacular culinary journey.

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Sensei Sushi is quite a drive for us Northerners but the 20-seater restaurant in BF is worth that early Saturday drive. Our 6-man group reserved ahead and went for the Degustacion (P2,000 per head).

We arrived at the restaurant and got welcomed by Chef Bruce Ricketts. I’ve met Chef Bruce very briefly during his stint at Robot in Makati and now, he has opened his own. Sensei Sushi’s interiors are very simple with their ala carte menu written on a blackboard for the walk-ins.

The degustation menu is omakase-style. Omakase is a Japanese phrase that means “I’ll leave it to you” which also means to entrust. Don’t you worry child, we are not talking about love. On this front, everything about the degustation menu is left entirely to the chef who creates the dishes based on what is available fresh in the local market and on his culinary thrust or creativity that very moment.

On the Table

Tuna Soy, Pineapple with Kangkong Tempura

The dish came out looking like a garden patch freshly watered and kissed by the sun. The tuna cuts seared on the sides with roasted brown sugar and pickled scallions are brimming with brightness, freshness, some nuttiness and a sweet citrus taste.

The black sesame seeds make it reminiscent of Japanese cuisine but it’s not entirely pacific rim. The kangkong tempura adds texture to the somewhat melting tuna with all the stark flavors sweating in your mouth.

Salmon Belly Kushiyaki

The second dish was the salmon belly cubed, skewered and grilled skin side down, then finished with Jap mustard fusion and touch of truffle oil, garnished with bonito flakes that looked like wood shavings.

I snatch a bite of the light-orange-pink salmon –delicately plump, juicy and moist, and the grilled skin almost peeling off of it –crispy, salty and smoky.

Ebi with Flour Tortilla Aligue

Another beautiful looking plate and structural dish with two shrimp heads standing on guard while peeled shrimps balance on the tortilla bridge with a drizzle of aligue cream. The shrimps were cooked in chili oil, infused in glaze with chili bean paste. The shrimp, ever slightly undercooked, allows it to disappear almost instantly after a bit of munching, except when you use the tortilla as spoon, it gives you a textural crunch after the fragile shrimp.

The shrimps’ curled up flesh is creamy yet scuffling with some heat. I pursued that spark of intensity hunting it down the shrimps’ heads sucking what delicious fat I can. Unrestrained, I bite off the soft parts of the head where all the superior flavors are – and scrape the caramelized glaze with my teeth until it’s cleared off it.

Hokkaido Scallops

B&P Just Like Home

March 4, 2014 by Janey

“Morning has broken, like the first morning. Blackbird has spoken, like the first bird.” I love that song but even Cat Stevens voice cannot make me wake up that early on a weekend. I only do that for special people and, nothing else but, food.

Nats invited to have brunch and try newly opened B&P restaurant along Shaw Blvd. B&P, Just Like Home, is a casual dining concept restaurant from Cravings Group that serves all day breakfast, mains and desserts.

I walked in and was delightfully surprised that instead of a one-on-one date, my Victory group actually set up a belated surprise birthday brunch for me and Val.

B&P has homey interiors with couches and wooden shelves displaying books and cutesy colorful accents. The dining area, whether indoor or the al fresco veranda, is perfect for a Saturday brunch. You get a good view of the compact kitchen from where we were seated.

Curious on what B&P stands for, Ria asked the wait staff and she told us that it stands for Bea and Pia, daughters of the brains behind B&P.

On the Table

Creole Style Eggs P290

Two poached eggs guarding a beef patty swimming in a spicy buttermilk cream sauce with melted Swiss cheese. The velvety cream sauce is light, delicate yet invokes an attitude with the slightest tinge of spice.

It’s a great no-carb breakfast with mostly protein from the well-seasoned patty and delicious poached eggs.

Food Bites: Wildflour’s Kimchi Rice with Braised Short Rib

February 26, 2014 by Janey

Wiiiiiiiiiiiiiild. I can never pull off my no-rice diet whenever I’m dining at Wildflour. I love quite a number of items in their menu but there’s simply one dish that I cannot NOT order. When it was just the Fort branch, its stage name was Steak and Egg. Kitayama Flat Iron Steak is served all sliced evenly served atop kimchi rice and poached egg. I got this thing with kimchi rice – fatal attraction.

I’ve visited Wild Flour constantly especially when it opened its branch at the Podium. Like many other things (because I have been ridiculously busy), I have failed to blog about Wild Flour until this food bite. Well, you know, for those who follow me on Instagram and Twitter, I’ve been ridiculously busy… eating. 22-lb gain, check!

Gostoso Piri Piri Chicken

February 24, 2014 by Janey

After a long work week, you just want to make Friday evening count and a simple dinner sometimes ought to do it… coupled with a good meaningful conversation or just ridiculously silly “it’ll keep you laughing until your dreams” banter. Drove to Kapitolyo to hunt down Gostoso Piri Piri Chicken. Peri Peri or Piri Piri or Pili Pili is the Swahili word for “pepper pepper” which is what is included in the marinade that wraps the chicken before grilling. This pepper is African bird’s eye chili blended with garlic, lemon, herbs, paprika and brushed onto the meat.

Gostoso wasn’t so hard to spot as it is near the line of restaurants where Poco Deli, Lia Cakes are. Same street as Charlie’s Grind and Grill. The interior has a simple industrial but polished look, quirky and red.

I made a beeline to the loo as soon as I entered since my water bag was held for what felt like an eternity in the car. Their washroom has this funny sign which wouldn’t have been the least bit amusing if the door was locked when I turned it and someone was inside. I would have kicked it open. It was that kind of urgent.

When I was more relaxed, I perused the menu on the LCD screen atop the counter where you place your order. Time to tackle another pressing matter… hunger!

On the Table

Half and Half P750 (good for 2-3)

Instead of ordering ala carte meals, the shorter route was to not think and just eat so we got the half and half instead. No, this is not what I order in Starbucks to use the rare times I drink coffee, which is half heavy cream and half whole milk. Gostoso’s Half and Half is their 2-mains platter option that could either be Half Chicken or Slab of Pork or Shrimp Skewers.

Kimukatsu, Changing Your Katsu Experience

February 24, 2014 by Janey

Ramen bars aside, Katsu restaurants have been opening left and right in the Metro. One can easily drown into a void with all the places that can offer the fried pork cutlet set. It can plainly become boring at some point, unless it is brought to a higher dining experience.

That’s what can set a Katsu place apart. A unique proposition can effortlessly make foodies spot the difference. After walking around shopping shoes and clothes in the new East Wing of Shangri-la Plaza Mall, Isis and I entered Kimukatsu beside Ikkorya Fukuoka.

Kimukatsu is one of the most famous pork cutlet restaurants in Japan, with multiple locations in Tokyo, Osaka, Yokohama, Sendai, among others. It’s now in the Philippines, opening its branch in Shang last December.

Kimukatsu sets itself apart from the normal tonkatsu importing select pork loin from Japan, slicing it into 1mm sheet of pork and stacking it into 25 layers before encasing it in Japan-imported panko.

They take on a meticulous process before bringing out the dishes from their kitchen that can only ensure a juicy and tender 25-layered Mille-feuille-style Tonkatsu.

On the Table

Kimutaku P110

Kimukatsu offers different starters in their menu. One of which is Kimutaku which is Japanese tako pickle mixed with Korean kimchi. This was very tasty and I love the vinegary pickled vegetable with fermented spice. The sesame seeds add the little nutty crunchiness.

Ebi Mayo P210

Breaded shrimps tossed in sweet mayo. It had ample number of shrimps with a nice tinge of spice and sweetness.

Ramen Yushoken

November 22, 2013 by Janey

It’s not every day that I drive to Alabang – okay, it’s probably not even every year, but since I wanted to support my friend Isis in her first bazaar at Cuenca for Soleful Manila (SoLa) shoes, Marco and I decided to head down south and show our love.

Priorities, priorities… love for food comes first. Since Ramen Yushoken has been on my hit list for a long time, we stopped there first for our late lunch. A waiting line didn’t discourage me and thankfully, less than ten minutes and we got seats at the bar.

The usual suspects of shio, shoyu, miso and tantanmen are part of the menu but I wanted a dish that’s not in black and white… one that I ordered under my breath.

Love Food, Don’t Waste

October 9, 2013 by Janey

My heartless friends joke a lot about me having this bottomless pit of a tummy but I do get full, contrary to popular belief. Even if I want to gobble everything on the table that people aren’t finishing, I sometimes wave the white flag and relent to not take another bite. I’m not opposed to having it packed to bring home and I make it a point to eat leftovers and not leave it spoiling in the ref. Not all people are mindful though. And sometimes, buffets’ ultimate motto of absolutely NO leftovers is best practiced than overlooked.

Image from Bistecca entry

We pay attention when our own hunger pangs come o-grumbling but we close our eyes to the less fortunate who go on hungry for days, even weeks, by mindlessly throwing out food or leaving it on the table.

One of the many things I learned from my father is not to waste food. I remember when I was still young and eager to finish lunch or dinner just to be able to play the Nintendo family comp, my Pops would point to the few grains of rice on my plate and ask me gently to finish it all. Every single time there is still food on my plate, no matter how little a morsel it is, as long as it’s edible, he didn’t tire to ask to finish it. There are times I felt it was silly whenever he requested to finish even ONE grain of rice. But looking back, it was all good training. We all try to say a prayer of grace before meals but do we remember to speak a prayer of blessing for those who go without?

Image via google images

My go-to store for healthy alternatives for snacks, tea and supplements, Healthy Options has started an advocacy to stop food wastage through a social media campaign, “Love Food, Don’t Waste.”

Check out these YouTube videos:

Healthy Options raises awareness on the ridiculous amount of food that ends up inside a trash bin. A lot of folks ignore the fact that not everyone has access to food and many are actually starving. A family of 8 actually shares one instant noodle soup amongst themselves to survive. This is just one of many illustrations of how people cope with deprivation. There are worse realities.

Lombardi’s, East Wing Shang – Eats Italian!

June 11, 2013 by Janey

Running a bit on my heels in the spacious hallways of the East Wing of Shangri-la Mall, I made my way to the row of restaurants and stopped right in front of Lombardi’s. A well-lighted casual dining area with modern industrial look has a bar counter designed with wood panels, a chalkboard for the specials and a wall of plate displays. I could kick myself with my 3-inch pumps for being a tad bit late but what can a girl do, grocery duty was my first mission on that early Thursday evening.

I remember dining at Lombardi’s at their first branch in Robinson’s Magnolia sometime December last year with 5 other girlfriends. One of my friends there was part of the team who did the interior design for the 1^st restaurant. Some months after, here I was at their second branch ready to devour some good Italian eats.

Italian cuisine is easily a top 3 favorite –I like its extreme simplicity with many dishes having only a handful of ingredients to complete it. Italian cooking relies more on the quality of the ingredients than creating an elaborate way of cookery and prep. Lombardi’s restaurant stays true to that tradition using only top quality, albeit sometimes seasonal, ingredients.

On the Table

Mozzarella in Carroza with Arrabbiata Sauce Php 230

It’s the Italian version of grilled cheese made richer with tangy sweet arrabbiata sauce tomato and garlic component. Bite into the crusty outer layer of the loaf bread and enjoy the cheesy interior. Balance it off with a bit of acidity from the arrabbiata sauce and pull the dish together with the side salad.

Carpaccio Di Manzo Php 460

Beef carpaccio marinated in lemon and olive oil then finished off with fresh Parmesan shavings.

Originally a Venice dish, thinly sliced beef dressed in olive oil and fresh squeeze of lemon juice. Since I always pretend I am on a diet, this is the closest thing to not eating so much meat yet still enjoying my share of protein. The incredibly thin cut allows the meat to almost dissolve instantaneously inside your mouth, only retaining that delightful beefy taste sharpened by the Parmesan shaves and balanced with hints of lemon and EVOO.

Balboa in East Wing Shang

April 12, 2013 by Janey

Last Tuesday, I watched Croods at Powerplant Mall. The mall at Rockwell has always been a favorite mall of mine and I enjoy watching movies there. Their seats are comfortable and feel clean and well-vacuumed. It’s not overly crowded, it feels homey and easy. I’ve been watching movies there lately again. Shangri-la Plaza comes close second. And I like it due to proximity and almost the same things I like about Rockwell. I like it even better now with the addition of its newly opened East Wing.

Last night, another random invite got me watching Olympus Has Fallen in Shang Cineplex. I liked the trailer and after watching it, I loved the action-packed edge-of-your-seat movie.

This movie upped Gerard Butler’s hot-o-meter again! 🙂

If only, he wasn’t such a ladies man in real life.

Size Matters Restaurant, Shaw

June 29, 2012 by Janey

Bubba and I love massages and often go to spas to get some kneading and stretching. We used to have favorites whether high end or low end. High end would easily be Suriya Spa and The Spa. We noticed though that the low end ones we used to like along Wilson have sort of degraded its services, with our favorite masseuses leaving for personal or professional reasons.

The aromatic therapy “oils” I want my tongue massaged with

We discovered affordable massages and quality service at Nuat Thai near Gilmore / Santolan late last year and have been regulars there (sometimes 2 massages weekly, Bubba is a massage freak, he can go 3x even). But when their senior masseuses moved to their Shaw branch, we followed suit (more of Nuat Thai on another entry).

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After getting a good massage from Nuat Thai Shaw Boulevard, we looked for a place for a late night dinner and stumbled upon Size Matters. The small restaurant could probably seat about 20 people and I appreciate that simple interiors appear like a diner with straightforward menu.

On the Table

Buffalo Chicken Wings Php 249 / 5 pieces

Served with Bleu cheese

Casa Armas Tapas Bar y Restaurante,

June 21, 2012 by Janey

Founded in the 1990s, Casa Armas continues to stand the test of time and ever changing food landscape. This Spanish restaurant was opened by the late Senor Jesus Armas, who, unknown to many, was also a Jai Alai player. He passed on in October of 2005 in a car accident in Spain but the legend that is his restaurant lives on.

A few weeks ago, some foodie friends and I were invited over Casa Armas Greenbelt branch. It was my first time there and I loved the warm, classy, modern interiors of their dining room with mezzanine which is heavy on wood elements. Upon entering the door, your eyes will definitely catch something towards the right. There is a huge almost 2-storey wall of wine shelves with wood and brick accents, highlighted by two bull heads. How very Spanish.

The popularity Casa Armas has built over 17 years still draws an older crowd who appreciates that the tasteful ambience and authentic Spanish dishes are consistent even until now. Casa Armas has 4 branches in the Metro located at Greenbelt 2, Jupiter Street in Makati, Trinoma in Quezon City and Podium in Ortigas Center to get a wider reach. It’s about time that younger crowds up its ante in dining out and culture their palates with fine taste.

Moshi Koshi Noodle Boss Tells You Who the Boss is

January 10, 2012 by Janey

If I’m not mistaken, Between Bites is the first to spit out the observable, “other than Taiwanese milk teas sprouting like stray mushrooms in the Metro, ramen houses have also started lining up and grazing the food landscape.” Other than just Japanese restaurants offering ramen bowls as part of their menu, specialty shops dedicated to ramen/noodles in general started springing up.

There is something about the calming, almost cleansing feeling of a hot bowl of soup in front of you. The steam is brushing every slightly under your nose summoning you to take alternating mouthfuls of noodles with slurps of broth in between.

Moshi Koshi Noodle Boss aims to give you unending hankering, that which resembles unbroken long thin ribbons of noodles… since it is another hot spot for excellent noodle bowls.

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.

Chuck’s Deli

January 26, 2011 by Janey

Located alongside the driveway of Market Market, Chuck’s Deli is tucked quietly behind the main walkway of Serendra. Despite being partially hidden at a corner, the freshest sandwiches are creating quite the flavor fireworks catching huge attention in the area.

Chuck’s Deli Owner Kat Kuhn-Alcantara of famed Culliere recently opened a deli in Serendra that specializes in gourmet sandwiches, burgers, soups, salads, sides, desserts, and irresistible milkshakes. Let me first introduce the kinds of sandwiches that Chuck’s Deli offers.

The Slab-wich is a massive slab-like sandwich, consisting of two ten-in long tablets of homemade, crunchily toasted ciabatta (like you’ve never tasted ciabbata as good as this before) with a pile of top-quality ingredients between them eaten as a hefty meal. Chuck’s Deli’s slab-wich is my favorite among the four kinds since I love the crusty texture of the ciabatta on the outside and the soft fluffy inside. The size of the slab-wich is tantamount to four-quarter pounders. Big appetites can easily find the satisfaction in these massive slab-wiches. Go ahead and dare.

The Ground and Pounder is a mean and heavy-handed burger, made up of two firm homemade buns and half a pound US Angus beef. Whether pumped up by bacon strips, and cheese or not, it will twist your taste buds into submission. All of Chuck’s Deli’s burgers are served on poppy and sesame seed-sprinkled buns fresh from Chuck’s oven. This is also served with homemade chips.

Ground and Pound

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Sub-wich is a torpedo-shaped sandwich, consisting of a streamlined hull of homemade hoagie, equipped in its core with the finest selection of meats or sausages. Flat-wich is conceptually a sandwich that uses flat bread.

Spunk up your sandwiches, whether slab-wich, flat-wich or sub-wich, even your ground and pound burgers, with Chuck’s Deli zesty garlic sauce! It is readily available on the table for your liberal consumption.

On the Table

The Buffy PHP ½ Slab PHP 255 1 Slab PHP 445

A slab-wich that’s composed of Buffalo chicken, garlic sauce, and fresh coleslaw

It’s no secret that I am a sucker for Buffalo wings and Chuck’s Deli’s the Buffy won my approval. It’s getting the best of Buffalo wings without the mess of greasy fingers and picking out the meat. Big chunks of Buffalo-ed chicken meat with the brisk of garlic sauce and freshly cut lettuce in a crusty yet soft ciabatta bread is truly memorable.

The Pilgrim ½ Slab PHP 255 1 Slab PHP 445

Choice of dark or white roast Turkey meat, stuffing, cranberry jelly, and gravy

Faking Duck ½ Slab PHP 175 1 Slab PHP 335

A peking-style inspired slab-wich with roast pork, lettuce, hoisin sauce, leeks and crispy noodles

For people who like highly flavored Peking slash roasted duck but don’t like the high-cholesterol it brings, the Faking duck is the perfect sandwich for you. Instead of using duck meat, Chuck’s Deli uses roast pork slathered with tangy semi-sweet and peppery hoisin sauce coupled with lettuce and leeks. The crispy noodles give a nice contrast against the soft roast pork.

Reuben ½ Slab PHP 275 1 Slab PHP 495

Homemade Angus corned beef, swiss cheese, sauerkraut, mustard, and Chuck’s sauce

I wasn’t able to try this but Richard felt that this was his top 1 out of the Chuck’s Deli sandwiches on the table. I’m really eyeing to try this on my next visit at Chuck’s Deli.

California Waki ½ Slab PHP 255 1 Slab PHP 445

Slabwich with mango, kani, egg, lettuce, and Wasabi mayo

I didn’t get to try this as well but alongside Reuben slab-wich, the California Waki is also on my priority list.

Philly Cheesesteak Subwich PHP 295

Beef, American cheese, onions, bell peppers, mushrooms

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Roast Beef ½ Slab PHP 255 1 Slab PHP 445

Generous layers of good, juicy Angus roast beef and Chuck’s sauce

Other than the hefty and sumptuous sandwiches, one thing you shouldn’t miss out at Chuck’s Deli are the Arcy Dairy Milkshakes (PHP 165) which is 3-scoops of Arce Dairy Ice Cream blended with fresh Carabao’s milk! The ice cream flavors include Vanilla, Chocolate, Strawberry, Caramel, Coffee Crumble, Quezo Real, and Avocado.

Chuck’s Deli is also the home of Pauline’s chocolates. Get an easy access to ordering these delectable chocolates at Chuck’s Deli.

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But hey, don’t leave without ordering the BUFFY!

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Chuck’s Deli

G/F Serendra (along the driveway of Market Market),

Bonifacio Global City, Taguig

(632) 576 4210/ (0923) 398 6378

Chuck’s Deli Album

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B&T Mexican Kitchen’s Chicken Mole, Deliciously like No Other

January 7, 2011 by Janey

Bubba and I have frequented B&T quite a number of times and although we are hooked in ordering our usual favorites, I deviated a bit and got something that I have never tried before. What was on my plate this time was an order of B&T’s Chicken Mole.

READ MORE:

B&T Mexican Kitchen

Mole is known to be a famous Mexican Spanish mixture of sauces where the combination of a variety of chilies and chocolate is predominant among the other numerous spices it’s mingled with. Chicken Mole is traditionally chicken, more often deboned, covered in the “mole” mixture and baked until it’s done.

B&T’s Chicken Mole Meal PHP 320

Chicken was tenderly cooked and coated copiously with this dark brown “mole” sauce that has a burst of different flavors, from sweet to spicy to piquant. Complex flavors with a tad hint of chocolate. The medium thick sauce can get overwhelming that’s why it’s good to pair it with rice. Mine was served with brown rice but my friend Richard had it with cilantro lime rice when he visited B&T. I think the cilantro lime rice would work better since the trace of acidity will balance off the sweetness and spiciness of the dish. The chicken mole was also served with 3 flour tortillas to wrap your chicken mole with.

Even if the dish can get pretty heavy midway, I thoroughly enjoyed B&T’s chicken mole. It would be perfect to wash it down with the Horchata drink or in between sips of margarita. I’d like to try it again with the cilantro lime rice next time, more timid than the Mexican brown rice. If it becomes too rich midway, just ask for a wedge of lemon to spritz on your mole from time to time or just add a touch of the fresh salsa. While you’re at it with all those testing of flavors, why not try it with their sexily addicting garlic sauce? 😉

Let your imagine-taste-tion go overdrive. Create your own wrap.

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My previous entry on B&T Mexican Kitchen mentioned that they didn’t have brown rice. They have since added it in their roster that’s why Bubba’s favorite burritos now come with brown rice.

Steak Burrito with Cilantro Lime Rice

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Steak Burrito with Mexican Brown Rice – Bubba’s ultimate favorite!

If you want a rich taste of Mexico on a plate, head over to B&T Mexican Kitchen and order the must-try Chicken Mole Meal.

B&T (Burritos and Tacos) Mexican Kitchen

G/F Sekai Building (same bldg. as Masuki and Maki Place)

Ortigas Avenue, San Juan, Philippines

B&T Mexican Kitchen Album

Many thanks to Philip for the Chicken Mole!

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6 Comments Filed Under: Inside Dish: A BITE of Food Tagged With: 2010, address, Authentic, B and T, B&T, B&T Mexican Kitchen, Baby Tan, barbacoa, berks, best, best burritos in town, Best Mexican, best Mexican restaurant in Philippines, blogger, BnT, BnT Mexican Kitchen, branch, branches, burgers, burrito, Burrito and Taco, Burritos and Tacos, Burritos and Tacos Mexican Kitchen, butch, Cali Mex, California, celebrity, Charlie’s, Charlie’s Grill, Chef Rob Goco, chorizo brown rice, cilantro wild rice, cris darwin lim, Cyma, darwin, delivery, DLSU, dogs, Eric, eric ryan tang, ERT, expensive, Filipino, food, food blog, food review, garlic sauce, Good Service, grand opening, grill, guacamole, hotdogs, how much, how to create a burrito, how to make, image, in town, J. Abad Santos, Jalapeño, jim, jim harold lim, la salle, latest, location, Makati, management, Manager, Manila, Map, marie, marinade, masuki, math, meat, menu, Metro Manila, Mex, mexicali, Mexican, Mexican Kitchen, Mexican restaurant in Manila, Mexican restaurant in Philippines, nachos, ortigas, Photo, photos, pinoy, previous owners of Ristras, price, prices, promotion, Quezon City, red cross, restaurant, Restaurants, Ristras, Ristras at the Fort, Ristras Fort, salsa, service, split up, taco, Taste Manila, wait staff, where, Zapata's, Zapata's new location. 2011

Samsung GALAXY Tab Review and A Walk-Through with Carlos Celdran

December 9, 2010 by Janey

A coupla Sundays ago, Bubba and I saw Manila in a whole different light. Actually, it was more like in black and white. Intramuros-Manila Tour Connoisseur, Carlos Celdran, led a group of bloggers around Manila with photographs of Teodulo Protomartir in hand… more accurately he had a Samsung Galaxy Tab on his hand. Father of Philippine photography Teodulo Protomartir’s photographs were saved inside the Tab. Cool right?

There were at least 100 photographs from Protomartirs’ post-war Manila collection and Carlos Celdran toured us around Manila to locate where this series of photos were taken. It was so uncanny how some of the photos of the old places, streets and buildings still stand in Manila today. The Samsung Galaxy Tab’s 7-inch TFT-LCD displayed the black and white photos of Old Manila and Carlos Celdran compared it to the Manila we know now.

To better appreciate the photos as well as features of the Samsung Galaxy Tab, Samsung provided each cluster their own Samsung portable tablet to tinker and get acquainted with. Despite carrying a Longchamp le pliage tote bag –where I conveniently dump all my stuff that’s why it’s so heavy, and a Canon DSLR around my neck, I found it fairly easy to lug around the 380g Samsung Galaxy Tab.

Riding the tour bus from one part of Manila to the next, Carlos took the helm in explaining the history of a particular place. He was aided by his visual PowerPoint presentation from the Samsung Tab plugged to the onboard TV. He also walked us through the functions and applications found in the Tab.

The Baroque-style Malate Church was one of our first stops. I was able to take several photos from the built-in camera of the Samsung Galaxy Tab. The rear-facing camera captures still images and videos that people-on-the-go can simply edit, upload and share, all without any hassle. And that’s what most of us did. Kate was busy updating her Facebook status, Plurk and Twitter with the ongoings of the tour.

When we needed to figure out something, Carlos readily lent support showing us how to access the Facebook App and upload photos or trigger the search engine of Google web page. Supporting the latest Adobe Flash Player 10.1, the Samsung GALAXY Tab fully supports swift, seamless viewing of every single page of the web. I even viewed the Between Bites website (www.janedchua.com) in the Samsung Galaxy Tab and happily read through the comments I got that weekend.

Carlos Celdran with the Manila street folks! So cute!

I swiftly logged in too to my Gmail, checked new emails, and responded to some. As online content explodes, the Samsung GALAXY Tab seems to be a great portable solution for every lifestyle that needs a constant connection. One thing I forgot to try is to attempt blogging in my WordPress account using the Samsung Galaxy Tab.

The Samsung GALAXY Tab brings together all of Samsung’s leading innovations to provide users with more capabilities while on the move. Consumers are able to experience PC-like web-browsing and enjoy all forms of multimedia content on the perfectly sized 7-inch display, wherever they go. Moreover, users can continuously communicate via e-mail, voice and video call, SMS/MMS or social network with the optimized user interface. It also has the front-facing camera that allows face-to-face video telephony over 3G.

Carlos occasionally bellowed, “WALK this way please!”

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Rizal Park

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With 3G HSPA connectivity, 802.11n Wi-Fi, and Bluetooth® 3.0, the Samsung GALAXY Tab enhances users’ mobile communication on a whole new level. Video conferencing and push email on the large 7-inch display make communication more smooth and efficient. For voice telephony, the Samsung GALAXY Tab turns out to be a perfect speakerphone on the desk, or a mobile phone on the move via Bluetooth® headset.

The ‘Readers Hub,’ Samsung’s unique e-reading application, provides easy access to a vast digital library – from classical literature to the latest bestsellers and reference materials. At the same time, Samsung unveils ‘Media Hub,’ a gateway to a world of films and videos, and ‘Music Hub,’ an application giving access to a wide range of music tunes. HD video contents are supported by a wide range of multimedia formats (DivX, XviD, MPEG4, H.263, H.264 and more), which maximizes the joy of viewing entertainment.

This is me looking at the PDI (Philippine Daily Inquirer) e-newspaper and UNO’s e-magazine. LCD display delivers exciting mobile experience for e-reading or sharing documents, and even watching films or viewing pictures.

Compared to the competitor (where I got to press the button twice to see which applications are currently open), the Samsung Galaxy Tab has a status bar on top of the display to keep tabs on which apps/programs are being used. Keep things more organized in my point of view.

The Tab has a 16G/32G internal memory and can expand to another 32G using a MicroSD in the external memory slot. The tour lasted 4 hours and the Tab didn’t even show any sign of battery weakness. With 4,000mAh battery, it can supposedly play a 7-hour movie.

The Walking Tour with Carlos Celdran closed with a scrumptious brunch at the historic Manila Hotel. I remember lovingly how Papa used to bring us to Manila Hotel’s Tap Room for some family bonding time over lounge music and cocktail drinks.

Fritz showing me his new lens!

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If you’re thinking of gifting someone who loves media mobility this Christmas, the Samsung Galaxy Tab (Model: GT-P1000) is currently priced at Php 34,990.

Thanks to Fritz for this photo!

The Samsung Galaxy Tab is really such a HOT item. Popular tech blogger and good friend, Jayvee Fernandez, even launched a contest where he gave away a Samsung Tab a few weeks back and garnered close to 700 entries. I guess people want their hands on the Samsung Galaxy Tab.

Thanks to Odette of Samsung Philippines and Carlos Celdran for a wonderful tour!

6 Comments Filed Under: Gadgets, Gizmos, Finds Tagged With: 2010, best, best lifestyle blog, best lifestyle blogger, branch, celphone, consumer review, contact number, event, exclusive, Filipino, food blogger, Gadgets, how much, media mobility, Metro Manila, mobile, new platform, Philippines, Photo, pinoy, portable tablet, price, review, Sale, Samsung Galaxy Tab, Samsung Galaxy Tab review, Samsung mobile device, Tab, tablet, Taste Manila, tech blog, tech review, technology blog, Video, where

B&T Mexican Kitchen – Burritos and Tacos Mexican Kitchen

December 7, 2010 by Janey

One lazy Saturday, Bubba and I decided to check out the newest burrito place to hit the town. If you’re familiar with the building that’s frequented for the chicken wanton mami (noodle soup made famous in Binondo/Chinatown), siopao and siomai of Masuki that are easy on the palate as well as the pockets, this is also where B&T Mexican Kitchen recently opened.

B&T Mexican Kitchen interiors include orange chairs matched with black tables and elements of Mexico in certain aspects of the restaurant like the Mary by the door. Menu is written on a chalkboard with colored chalks. The concept looks familiar –word from the foodie grapevine is, the owners of the “OTHER” Burrito place had split up.

Rumor has it that Chef Rob Goco is supposedly opening his own Mexican place at the Fort to rival the newly opened Ristras. And B&T Mexican Kitchen is also from another previous partner of Ristras. But who actually knows? *shrugs* I only get my insider dibs from foodie friends.

It’s been quite a long while since I last visited Ristras –even before the rumored split up. I just found the quality not the same as the initial months it opened when Bubba and I used to visit at least twice to thrice a week. When I heard a new one opening, I was quite excited to see how B&T Mexican Kitchen will fair.

Step 1: Choose your meal

Burritos and Tacos are what they do best here. If you’ve been exposed to the other Burrito place, then you’re definitely not new to the oversized and overstuffed burrito that gives you the power of choice when it comes to the stuffing. Stuffing starts off with Cilantro White Rice and then choice of meat, salsa, toppings, and sauces.

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Guacamole!

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Cheese!

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From choices of DIY Burrito, Frito Burrito, Burrito Bowl to Mexican Taco, BnT Mexican Kitchen also offers Mexican favorites like Quesadilla, Chimichanga, Fajitas and Guaca de Frito.

But hold up, there’s MORE… you can get your Burrito or Taco all fused up with Asian flavors –whether it’s Japanese, Chinese, Malaysian, Korean (with Kimchi), or Thai.

There are also other dishes to try like the Mexican pizza, Mexican burger, Mexican franks and adobo pizza. Vegans are also welcome here with B&T’s vegetarian pizza and vegetarian burgers and franks.

Step 2: Choose your meat

Al Pastor PHP 310

Barbacoa PHP 320

Carne Asada PHP 320

Carnitas PHP 310

Chicken PHP 300

Chicken Mole PHP 320

Fish PHP 330

Shrimp PHP 350

Vegetarian PHP 290

Step 3: Choose your sides

Chips and Guacamole PHP 95

Chips and Pico de Gallo PHP 95

Chips with Chili Con Carne PHP 150

Ball Park Nachos PHP 220

9-Layer Dip Nachos PHP 220

Sweet Potato Fries with Garlic Sauce PHP 95

Step 4: Choose your drink

Other than the usual colas, they also serve Horchata, Agua de Melon, Agua de Tamarind, Margarita among other drinks.

Step 5: Choose your dessert

Quesadilla de Fruta PHP 115

Mexican Fritters PHP 115

Chocolate Nachos PHP 105

Mint Nachos PHP 105

Strawberry Nachos PHP 105

Tres Leches

Don’t get overwhelmed as the steps are easy as 1-2-3. In our case, Bubba and I skipped Step 5 since we expected that we’d be full by the end of our meal. But there are people who always have room for desserts.

On the Table

Steak Burrito PHP 310

B&T Mexican Kitchen only had one choice for rice, compared to a brown rice option before at the other place. I think brown rice has more flavor and presentation value because of its color. Nevertheless, B&T’s Steak Burrito was what Bubba missed a lot at the other place. Quality beef merged with a mélange of flavors and textures from the corn, salsa, guacamole, cheese, beans. It was as mouthwatering as it looked as it tasted.

The exploding taste and spices from the steak burrito is tamed a bit by the Cilantro White Rice portion. Add the winning garlic sauce and you’re in for a surefire treat!

Nachos with Salsa PHP 95

Notice that the nachos are in three different colors –same colors that represent the flag of Mexico. I’m sure kids would find a kick out of eating these colorful chips but I prefer it in just 2 colors at most.

Mexican Burger with Potato Fries PHP 310

Cooked medium rare, the burger was superbly juicy and had brisk meaty flavors. The tomato onion lettuce salsa on top was a refreshing gradation of taste while the melted cheese that seeped onto the outer layer of the meat almost made me finish it in record time but I had to restrain myself since Bubba wanted a bite.

Never had garlic sauce on your burger? I gave mine a dunk on the sauce and it added a creamy garlicky kick to my burger. I’m craving for it as I type this.

Horchata PHP 50

Milky sweet rice drink –we were given a sample of their Horchata which cooled all the flavors from the burritos and burger.

The wait staff is eager to please –maybe a little too eager at times but you can’t fault them. Better eager than lazy. There are tables also for big groups so it’s easier to sit everyone. Prices are relatively lower than the other place.

I’m visiting B&T again really soon for the Mexican Burger and I also got an eye for the burrito with kimchi. Sounds intriguing to me!

B&T (Burritos and Tacos) Mexican Kitchen

G/F Sekai Building (same bldg. as Masuki)

Ortigas Avenue, San Juan, Philippines

B&T Mexican Kitchen Album

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11 Comments Filed Under: Inside Dish: A BITE of Food Tagged With: 2010, address, Authentic, B and T, B&T, B&T Mexican Kitchen, Baby Tan, barbacoa, berks, best, best burritos in town, Best Mexican, best Mexican restaurant in Philippines, blogger, BnT, BnT Mexican Kitchen, branch, branches, burgers, burrito, Burrito and Taco, Burritos and Tacos, Burritos and Tacos Mexican Kitchen, butch, Cali Mex, California, celebrity, Charlie’s, Charlie’s Grill, Chef Rob Goco, chorizo brown rice, cilantro wild rice, cris darwin lim, Cyma, darwin, delivery, DLSU, dogs, Eric, eric ryan tang, ERT, expensive, Filipino, food, food blog, food review, garlic sauce, Good Service, grand opening, grill, guacamole, hotdogs, how much, how to create a burrito, how to make, image, in town, J. Abad Santos, Jalapeño, jim, jim harold lim, la salle, latest, location, Makati, management, Manager, Manila, Map, marie, marinade, masuki, math, meat, menu, Metro Manila, Mex, mexicali, Mexican, Mexican Kitchen, Mexican restaurant in Manila, Mexican restaurant in Philippines, nachos, ortigas, Photo, photos, pinoy, previous owners of Ristras, price, prices, promotion, Quezon City, red cross, restaurant, Restaurants, Ristras, Ristras at the Fort, Ristras Fort, salsa, service, split up, taco, Taste Manila, wait staff, where, Zapata's, Zapata's new location

Celebrating Ma’s Beeday at Chelsea Market Café

October 18, 2010 by Janey

Bubba and I frequented Chelsea Market Café in Serendra during its first year in business. I’ve only eaten at their Podium branch once 2 months ago during a business meeting and found the food and service so-so. I decided to give the Podium branch another go last week when we celebrated Moms’ birthday there.

Moms also brought “Lola Mami” who she shares her birthday with. Interesting to share your birth date with your mother –which means she was enduring labor pains instead of blowing her birthday candle while you are being welcomed to the world.

We arrived at Chelsea that Wednesday evening around dinner time. Chelsea at the Podium seems to have transformed the mall’s frontage into a livelier and brighter restaurant portico. It looks more upbeat nowadays.

On the Table

Focaccia Bread and Roasted Garlic – Free

One of the things that marked Chelsea in the Foodies’ minds is their welcome board of olive focaccia bread and a bulb of roasted garlic that’s as soft and creamy as butter but with the soul of a garlic.

Pasta Vongole PHP 495

Pasta linguini (I would have prefered with spaghetti pasta but I forgot to ask) with clams in white sauce was served hot in a beautiful red serving pot. The clams tasted fresh and cooked just right. The simple pasta drenched in olive oil had the essence of both garlic and clams.

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Duck Confit and Chorizo Bilbao Pizza PHP 450

Thin crust pizza with toppings of duck confit and chorizo bilbao was an easy piece to keep munching on. It was served with lettuce as garnish and palette cleanser. The duck confit and chorizo bilbao tandem was a brilliant combination complimenting each other with its rich cured taste –only with a speck of saltiness.

Roasted Whole Garlic Rosemary Lemon Chicken PHP 695

The roasted chicken, which is good to share, is one of Chelsea’s bestsellers. They serve the whole chicken with wild rice pilaf, kalamata olives and roasted organic vegetables. The roasted skin, quite tasty, would have been better enjoyed with a bit of crustiness but it doesn’t take away the fact that it cloaks juicy tender chicken meat inside.

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The chicken, even the white meat part, retained a lot of its natural juice with echoes of the rosemary, garlic and lemon flavor that the chicken was roasted with. The wild rice pilaf, or woody brown rice, provides contrast of texture with its semi-brittleness but balances well with the spot of sweetness from the kalamata olives and roasted organic vegetables.

Crisp Citrus Rosemary Roasted Pork Belly PHP 495

This was another winner on the table where the roasted pork belly presented was well-browned and crisped! It was served with mashed potato and candied apricots that balanced off well with the saltiness and meatiness of the pork belly.

The pork belly had enough meat in it with a fair portion of fat and skin that you’d want to gobble entirely. The interplay of citrus and rosemary equally shares the spotlight but it’s the crispness of the skin that will draw your attention.

White Rice (2) PHP 60

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She was so lambing this night but the following morning,

I refused to give her cola and she got mad at me haha.

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Service was more attentive and quick this time around than during the Thursday lunch that I had there a couple of months back. The two birthday celebrants beamed continuously as they enjoyed all the dishes that were served. The dinner at Chelsea was simple but exuded with a lot of flavors.