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

Highlands Gold Corned Beef

February 9, 2015 by Janey

You got beef with me? You sure would if I got some Angus Beef to serve you. This time, I don’t have to look far to grab some quality beef as I got cans of it inside my pantry. You heard it right, pantry and not chiller or freezer. To satisfy my carnivorous instincts, I am usually on the hunt for steak restaurants or restaurants that offer good quality beef dishes and gratify my meat craving. Nowadays, I can stay at home and still get my beefy satisfaction.

Say hello to Highlands Gold Corned Beef. My latest discovery from the grocery section that got me pretty excited about getting busy in the kitchen again with quick home meals. Rachel Ray’s 30-minute meals? Try Janey’s 20-minute easy cook meal.

First, let me tell you what makes Highlands Gold Corned Beef interestingly appetite-piquing. They apparently use Angus Beef, which jacks up your standard corned beef. It’s still that familiar brisket cured in a brine solution or corned rock salt alongside various seasonings and slowly simmered until cooked.

Corned beef dishes can be prepared in many ways. The most traditional one is to prepare the premium beef brisket with boiled cabbage either baked with cloves and sweet hot honey mustard or boiled in spiced water. Other times, it’s used to make Reuben sandwiches which I also enjoy with lots of sauerkraut. In Manila, we’d be happy to see it on our breakfast table sautéed in garlic and onions and served with steaming white rice or garlic rice.

You can also look at a corned beef hash for breakfast. There are several ways to enjoy corned beef especially if it’s made from a primal cut of beef reasonably priced only for P150.00 per 320g. Give it a try and you would definitely see the difference. If you love corned beef, you can easily develop an instant love for Highlands Gold Corned Beef.

Asian Food Channel Presents Celebrity Chef and Host, Tareq Taylor

October 20, 2014 by Janey

Asian Food Channel brought in Swedish chef Tareq Taylor to Manila and I had the chance to meet him over an intimate luncheon last Saturday at Sage Restaurant in Makati Shangri-La. Starring in Tareq Taylor’s Nordic Cookery on the Asian Food Channel, he brings over 25 years of culinary experience behind him. He has lived and travelled all over the world during his career as a chef and brings all his cultural and worldwide influences into his works. Tareq has also authored three best-selling books in Sweden published by FormaBooks.

When he isn’t filming his television programmes or writing best-selling cookbooks, Tareq runs the Slottsträdgårds Cafe (Castle Garden Café) in the Royal Park in Malmö, Sweden. Keeping in line with his local food passions, a large percentage of the ingredients are sourced in the huge garden behind the café. The café only boasts a seasonal menu, and other ingredients are sourced exclusively from local suppliers.

Tareq’s interests extend beyond cooking. He is a surfing enthusiast, repairs and modifies vintage cars, and plays the drums in his spare time. Quite an interesting chef!

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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

Mangetsu

February 20, 2014 by Janey

A gravitational force always pulls me to Mangetsu, even if I never get thrilled driving to Makati. I discovered Mangetsu near the same time they relocated their restaurant along Jupiter Street sometime late 2011 or early 2012 and have been harboring a heavy crush (almost love) with the restaurant since then. It’s amazing that with the amount of excitement I have for this Japanese restaurant, this is the first time I’m writing about them.

Contrary to their old place at Mile Long compound, Mangetsu now boasts of modern interiors with subdued lighting, rich woodwork, and Japanese elements that decorate the comfortable dining room. Menu is extensive where regulars of sushi, sashimi and cooked Japanese delicacies are present but it also offers an inventive stroke in the other dishes they serve that are thoughtfully created and plated.

The kitchen is headed by a Japanese chef whose expertise is in “Ryotei,” a traditional Japanese way of exclusive dining –whatever that means. Mangetsu imports handcrafted secret seasonings made in Japan and last September, I could not contain my hidden desire knowing too well how those will translate to actual grub.

On the Table

Marinated Sashimi with Wasabi Sea Urchin Sauce P390

Sashimi marinated in light soy piggybacking some sea urchin that leaves a slight hint of wasabi. The sashimi screams freshness while the sea urchin wraps the tongue with some cool velvety brininess. This starter can whisk me away to a private island and I’ll go willingly.

Karaage Fried Chicken Thighs P380

I weakly frowned when my dinner partner ordered this since it doesn’t excite me much and only few can do it very well. My moping turns into a smile since Mangetsu’s karaage is crispy on the outside but retains moistness inside and is garnished with fried rice cracker on the side that I can nibble on for days like chips. It’s served with 3 kinds of salt: pepper, green tea and chili flakes to keep monotony at bay.

Tofu Cheese Gratin P290

I tried to stay cool when this was brought out but my fidgeting self conveyed the tension. I locked eyes with the Tofu Cheese Gratin, in fact the only order I was truly, madly and deeply interested in. It is tofu gratin, simple enough, fairly bathing in white sauce, smothered with cheese that’s scorched on top yet stretches gooey-wee! like in Pizza commercials.

You know how broken-hearted girls sit and sulk with a tub of ice cream? I picture myself by the window with an iron-cast pan, hot yet hugging it against my chest, looking far away, and drowning myself with spoon after spoon of the tofu cheese gratin.

Ninak, Asian Comfort Food

February 18, 2014 by Janey

You know how you’re surrounded with couple friends, you look around and you’re the third or fifth wheel. It doesn’t feel that lonely when you are secure of where you are in your life… and if you have a fifth wheel partner named Marco.

Sometime September last year, we headed to Kapitolyo for dinner. The green signage bearing the name Ninak intrigued us. Ninak is the Filipino word for rice spelled backwards. Rice is a staple in Philippine cuisine, even Asia at large, and Ninak offers a variety of it.

The restaurant is under the management of the same brothers who opened Brothers Burger. They aim to hit flavors close to home so the menu is largely influenced by Asian cuisine. Upon placing our orders, the wait staff asked us our heat preference as most Thai and Malay cuisines tend to be very spicy. Other than Filipino dishes, they also offer dishes that our neighboring countries are known for like Vietnamese spring rolls, Chicken Rice, Fish Curry.

On the Table

Green Mango Salad P

Sweet and sour green mangoes tossed in Ninak’s spicy Thai dressing with toasted crunchy peanuts, shallots, red chili and cilantro

This starter was a playground of Thai flavors. The peanuts’ crunchiness dances with the snaps of the fresh lettuce, onion and sour freshness of the green mango. Thread carefully since the red chilies could easily spike the heat range. The spicy Thai dressing was enough to let its presence felt – zesty, sweet and hot, pretty much how I would define myself but my friends would rally against it.

Ramen Daisho in Shaw

February 13, 2014 by Janey

Ace has been favoring Taiwanese braised beef noodles for the longest time but I have somehow converted him to liking ramen more. We’ve visited a handful of ramen places and even went as far as Marikina to check out Tamagoya – a hole in the wall ramen place that gets quite long queues too. Last January 2, we decided to grab dinner and earlier in the day, Angelo suggested to try Ramen Daisho along Shaw Boulevard.

There was a short queue outside the restaurant but we only had to wait 10 minutes max before getting a table so it wasn’t such a long wait. For a Thursday night, the restaurant was bustling with a dinner crowd.

On the Table

Gyoza P115

5 pieces of pork potstickers

Pan fried dumplings made from seasoned cabbage, chives and pork, wrapped in Ramen Daisho’s special dough made with sticky rice and flour. I don’t know why but I always enjoy having a side of gyoza with my ramen bowls.

Haka Tonkotsu Chasu-men P380

This is Ramen Daisho’s Hakata-style ramen with straight noodles in rich, milky, pork bone broth soup. The Chasu-men version is just the Hakata Tonkotsu Ramen with “generous” amount of chasu. Generous is always relative but their serving is quite filling.

Aria’s Afternoon Delight Discount

September 14, 2012 by Janey

Enjoy 20% discount on ANY of Aria’s pizzas from 3pm-6pm Mondays-Thursdays*!

READ THE STORY HERE: Aria Cucina at Fort

Go pizza crazy at Aria!

Aria Cucina Italia, Fort

April 3, 2012 by Janey

Aria Cucina Italia has made its mark in Boracay shores and it’s aiming to bring the same success to Manila when they opened a branch at the Fort last January. The light and airy ambience of Aria Cucina’s interiors brings the same summery vibe it has from its first store, including a wooden web-like net that serves as partition of the dining area.

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Chef Marino Leonardis who originally was from Leguria, Italy was flown in by Aria Cucina’s owners Juan Elizalde (husband of Bianca Araneta-Elizalde) and Paolo Occhionero to head the kitchen ensuring that only the freshest of Italian fares are always brought out.

It was the first restaurant that Bubba and I checked out in the recently opened East Superblock at Fort a few weeks ago. It was a beautiful Saturday morning that weekend of March 10^th. We stopped at Ethan Allen first to drop off the items I used for the challenge and then we headed to Aria Cucina Italia for a quick lunch before heading to Kids Ministry orientation at the Church.

Nav Modern Thai Cuisine

January 17, 2012 by Janey

More often, my favorite lunch memories (other than awesome lunch meetings) will include lunch buddies, Richard and Irene. Last year, it was so easy for us three to get together and just have random or planned lunches. We even reached as far as Ateneo just to get dibs again of Manang’s famous liempo. We’ve had countless (Monsees, Silya’t Sili and lots I have not blogged) of lunches and usually, it’s to try new restaurants or revisit old favorites.

Nav Modern Thai Cuisine is also a stone throw away from the office. Service was very accommodating and wait staff was knowledgeable on the items in the menu. Ortigas area, specifically Kapitolyo, is starting to be a really good area for some food-spotting. Nav is situated near Uncle Moe’s and Longganisa Surprise.

On the Table (Photo Credit: Richard of www.talesfromthetummy.com)

Crab Cakes P230

Crab cakes are one of my favorite seafood dishes since I love crab. It eases out nitpicking crabs by my own hands or a crab picker and supposedly packs a meatier aspect with the other ingredients thrown in. It’s a little dry on the inside but they serve it with sauce on the side that can compensate.

Fat Michael’s Gastro Pub

April 26, 2011 by Janey

Bubba invited me out for lunch a few weeks back. And I welcomed the opportunity to spend time/lunch with him. It was perfect timing because I really needed the break that week –lunch break that is. I rarely take a quality lunch break and I’m happy when I do… this particular lunch qualified as one.

He had something up his sleeve when he didn’t ask me where I wanted to eat. He parked at the basement parking of Agustin 1 Building in Ortigas and was glad to see there is a Fat Michael in the area. Fat Michael’s Gastro Pub was really huge and had the same quirky elements the original Fat Michael’s located in Bangkal, Makati is known for.

They had a colorful map of Ortigas drawn in some of the glass windows.

In the middle of the dining room slash pub stands a flight of stairs cum pedestal that had all things playful… and the ever familiar, “we cook slow.” board.

Fat Michael invites you to get any of their board games, chess, magazine, books displayed there and enjoy leisure time while waiting for the food you ordered to be cooked.

I just noticed a boo-boo 😀 LOL

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Somebody cheated! 100?? 100??

On the Table

Spicy Lamb Kebab with Curry Rice PHP 298

For the price, I was surprised to see just one skewer of the spicy lamb kebab and surprised that it didn’t come with curry rice. The rice it came with was enjoyable and the same rice they served the rosemary herb chicken with. The lamb was flavorful although it had some overcooked tough parts.

I also wished that the vegetables (tomatoes, onions and bell peppers) were grilled but they tasted very raw.

Rosemary Herb Chicken PHP 198

Bubba is craving for Go Greek’s rosemary herb chicken for the longest time now and orders rosemary herbed chicken elsewhere while we find a schedule to visit Go Greek in Glorietta.

During lunch here, I suddenly missed the dishes at Frazzled Cook.

Bubba and I played Scrabble during the whole lunch and we both laughed during the game trying to come up with words and the biggest score possible. It was a good lunch, albeit I found the lamb kebab a bit on the pricey side.

Fat Michael’s would be a great place for after-work drinks with colleagues or friends.

Fat Michael’s Gastro Pub

G/F Agustin 1 Building, Ruby Road

Ortigas Center, Pasig City.

(63 2) 843 1953

Fat Michael’s Flickr Album

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In Crumbs: Stevie’s Hainanese Chicken Rice, Clawdaddy Crab House, Cibo

June 11, 2010 by Janey

2 Sets of Stevie’s Hainanese Chicken Rice Aren’t Enough

May 30, 2010 –2 weeks ago, we ordered Stevie’s Hainanese Chicken Rice yet again. This time, scared to run out of it, we ordered two sets (plus an extra cup of ginger, as usual). It was the highlight of Sunday family lunch at Bubba’s place. We learned that Sundays are usually the busiest day for Stevie since a lot of people call in for orders during this family day. That specific Sunday, there were 8 orders called in for pick-up in Bel-Air, including 2 that were ours.

Bored of the usual lunches in the office? Order Stevie’s Hainanese Chicken Rice, pick it up, and share a great lunch at work. That’s what we did in April. Karen was stuck somewhere so the HCR lunch was shared with our COO and my boss. I’m glad they both loved it. Karen followed afterwards and ate a hefty share as well. I had three helpings myself.

I had more than three helpings 2 Sundays ago… 😉

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

21 Libra St. Bel Air,

Makati City

(0906) 508 4155

Venting out on Food @ Clawdaddy Crab House and American Grill

May 31, 2010 –My make-up was lost one day and replaced the next day (Monday). And that brought a string of good luck with it in the weeks that followed.

But that Monday night, I can’t help but do a vent-out dinner (where I eat my heart out literally –I choose the restaurant and not look at the price tag when ordering and just eat what I want). I treated Bubba at ClawDaddy Crab House and American Grill. We rarely eat at seafood restaurants (Bubba is not a shellfish fan) but this time, I just wanted to get my hands messy with crabs and ribs.

Crab Maritess PHP 120/100 Grams (I think our crab was at 900grams so that was about PHP 1,080)

Crab sautéed in olive oil, white wine, garlic and chilies

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What I do every time I visit is order Crab Maritess and requests for the sweet and spicy Sze Chuan sauce on the side

Smoked Baby Back Ribs (Half) PHP 398

Smoked, slow-cooked, and char grilled baby back ribs basted with ClawDaddy’s BBQ sauce –with 2 side orders of dirty rice

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Rustic Mashed Potato PHP

ClawDaddy Crab House and American Grill

6^th Level, The Ledge, Shangri-la Plaza Mall

EDSA Cor. Shaw Blvd. Mandaluyong City, MM.

(632) 636-5679

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Meann’s Birthla at Cibo

June 3, 2010 –It was Meann’s birthday. I surprised her at the office with some Machiavelli chocolates and a banner with the Happy Birthday sign. Lunchtime, we headed out to Shangri-la Plaza for Meann’s birthday lunch treat from dee boss (CGS). It was a toss between Agave or Cibo. We ended up in Cibo.

We bumped into Pebs (AFC’s Senior Sales Affiliates Manager) and Michelle (wife of Chef Bruce of Tablescape) at the restaurant. Pebs used to be my religious supplier of Royce chocolates from Singapore back when she was still based there for work. And Pebs also used to work for SKY as airtimes sales head. She’s now with Asian Food Channel. I’ve met Michelle once when we dined at Chef’s Table.

Pebbles briefly shares that a good friend of hers and her husband’s suggested a place to dine at and when he sent the link of the place –it was my Between Bites site’s link he sent. She laughed a bit because we knew each other. What a small world after all. They tried Frazzled Cook and were really happy about it. I flushed a bit when Pebs said that I got many readers. I delight in the honor of being read… but alongside it is the “invisible” pressure of improving my writing and making good recommendations –those that are deserved.

We ordered one appetizer and a pizza to share among the four of us. As usual, I had my favorite, Pasta dela Terra. Meann asked me what’s good to order and I suggested either Pasta Dela Terra or Pasta Al Telefono. She got the latter while CGS and Karen got two other pasta plates I wasn’t able to note.

Pasta Dela Terra PHP230

Mushroom trifolati, stewed tomato, goat cheese, Parmesan, cream

Tegamino Di Formaggio Fuso Mozzarella PHP 230

Mozzarella, white cheese, tomato, anchovies, basil

Cibo

2nd Level Shangri-la Plaza Mall

Shaw Blvd. cor. EDSA, Mandaluyong City, Philippines

(632) 631 7753

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La Tienda

June 9, 2010 by Janey

May 29, 2010 –That Saturday was a productive day going around different furniture shops and looking (and measuring and budgeting) at different pieces to go with my living room project. I didn’t realize how fun it is to talk interior design with Bubba –he’s so hands on when it comes to these things. We went around Hemady, Pioneer, Greenhills looking at buffet tables, console tables, sofa sets, and other accent pieces.

It’s been quite a long time since Bubba and I went around Greenhills and since we were there already, we took the chance to check out the “tiangge” stalls as well and shop. Greenhills is near my place but traffic can get quite heavy inside the complex and parking is a strain, so we stay off the area. It was a good shopping day as I was able to buy a tube top (PHP 500), black leggings (PHP 250), two ballet shoes (PHP 700), a nice dress top (PHP450) and Nike Free 5.0 running shoes (PHP 4,495).

It was a long day but Bubba wanted to end that day on a great note. He’s been planning to take me out on a date and he finally decided to schedule it that evening. I hesitated and suggested that we eat dinner at home instead since I was feeling a bit tired (besides the fact that my hair smells like the sun and shirt smells like sweat). After a few more prodding, I gave in and off to Makati we went.

The car turned up at La Tienda’s parking space. I hesitated to go out because I was wearing Fit Flops and shorts. I know certain restaurants (like La Tienda) have dress codes especially on weekends. I asked the doorman first and he said it was okay so I didn’t change anymore.

Walk into the front door and delight in the ambience of a dimly lit Spanish restaurant with red-and-white-checkered tablecloth and matching napkins, wooden accents, bull-fighting framed photos and decorative plates on the wall. While waiting for Bubba to finish ordering, I took a quick trip to their in-house delicatessen

On the Table

Chorizo Frito PHP 210

Fried Spanish sausage –tasty but on the salty side, supposedly one of the better tapas to order at La Tienda

Escalivada con Achoa y Queso sobre Pan Tostado PHP 280

Roasted Vegetables: Eggplant, Red Bell Peppers, Anchovies and Cheese –another tapa that you shouldn’t miss to order

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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.

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Chuleton basically means “large chop.” I was taken aback a bit that Bubba ordered 500 grams of Chuleton for both of us. I would have settled for 300 grams since this wasn’t really a steak place. But one bite after the other made me realize that I want more and more of the steak. The natural flavor of the meat was truly incredible. When somebody asks me where to get good steak in Manila, I’d be sure to include La Tienda on my list now of places to go to.

Paella Mixta de la Tienda PHP 575

Chicken, pork, Spanish sausage, seafood

Paellas (Spanish Rice)

La Paella was first prepared in the 19th century in the region of La Abufera outsde Valencia, Spain. The secret of the Paella lies in the unique texture of the grain after cooking. The grain is loose, dry and soft at the same time. The next priority is the flavor from the huge range of ingredients, which puts a stop to any conversation.

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La Tienda’s Paella Mixta de la Tienda was a bit runny for me but it was delicious nonetheless. I like dry toasty scrumptious paella but even if La Tienda’s version was a little wet for my taste, I really like the generous topping of chicken, pork, sausage, shrimps, clams, squid, beans, egg, artichokes, fresh pepper and saffron. And it’s a pretty huge serving –good for 3-4 persons.

Sangria x 2 (per glass) PHP 98

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It was also nice to have live music from the Trio of gentlemen. La Tienda is a surefire restuarant to go to for authentic and palatable Spanish cuisine. Surely, there will be a repeat visit of La Tienda. Both Bubba and I enjoyed the food and ambience tremendously. And up to this day, I cannot forget about the steak.

Thanks to sweetheart Bubba for this wonderful dinner. HUGGY HUGSTER! 😀

La Tienda

43 Polaris St. Bel-Air

Makati City, Philippines

(632) 890 4123

La Tienda Album

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Yummy Magazine Media Get-together at Mr. Jones

May 5, 2010 by Janey

Thursday saw me and a few other food aficionados at the Yummy Magazine Get-together Event at Mr. Jones. Mr. Jones is creating quite the buzz in the restaurant scene since this recently opened contemporary diner brings the diner experience to a whole new eating level.

An open-air front creates a bright and airy feeling when you decide to dine in one of the tables or booth areas outside. Space is warm and comfortable. There are also booth areas available in the dining area inside this Greenbelt 5 restaurant. Customers can sit down and enjoy a skillfully prepared meal from a menu designed for serving at any time of the day.

Definitely, there’s culinary prowess to back up the urbane diner concept. Mr. Jones is another collaboration of the same group that brought us Chelsea, M Café, and MoMo –managed by Raintree Restaurants’ Martin and Andrej Wisniewski with chef Kalel Chan. That day, we were served with their house specialties found in the menu as well as new dishes prepared exclusively for this particular Yummy event.

On the Table

The Threesome PHP 395

Sweet and Creamy Pineapple Apricot and Canadian-style Double Smoked Bacon Macaroni, Old Bay and Fresh Dill Prawn “Louie” with Caper Berries and Truffled Egg Salad with Black Caviar… Definitely a Mr. Jones’ house specialty! Three’s a good company especially with these wonderful starters!

Photo source

“Yummy” Buffalo Drum Pops

Tagged under specially-made-for-Yummy, chicken drum pops marinated “Buffalo wings” fashion served with French fries and bleu cheese on the side.

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Melted “Old Bay” Crab and Dory Thermidor PHP 375

Hollandaise and Mornay sauce, Wilted Spinach, Herb Rice Pilaf and Fresh Lemon

Wicked Truffled Mac and Cheese PHP 375

Mac and Cheese is definitely an American diner’s favorite but Mr. Jones version is sinfully delicious being baked with 3 types of macaroni, 4 cheeses, Canadian-style double smoked bacon, baby Portobello mushrooms, green peas and drizzled with Truffle oil. Now who wouldn’t love that gourmet addition of truffle and Portobello mushrooms?

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U.S. Beef Ribcap “Tapa & Garlic Overload” PHP 295

Topped with a heap of crispy garlic chips, garlic fried rice, Mr. Jones’ special MoMo, atchara and 2 eggs (choose your style of cooking)

Mini Black Forest Mud Pie

Photo source

The “Yummy” Funky Monkey

Every single detail conspires to create the “sophisticated but youthful” taste both in atmosphere and in the dishes Mr. Jones’ kitchen ingeniously whip up.

Mr. Jones

G/L Greenbelt 5,

Makati City

(632) 501 3682

Yummy Magazine’s MAY Issue

This month’s issue gets us quite excited when Yummy provides us with super saver recipes that we can crack for weekday cooking. Dining out comes as second option since eating good food can get very expensive, especially when there’s that 12% VAT always imposed. Good food doesn’t always have to come at a price since Yummy Magazine’s May issue features low-spend, high flavor recipes all under PHP 125 and 50 restaurants that please both tummy and wallet.

This has got to be the ultimate in anything that’s about “Cheap Eats.” Find the best spots to eat without breaking the bank. Yummy food editor Rachelle Santos also teaches you how to keep your food budget down by cooking smart and choosing the right ingredients.

Be sure to grab a copy before it runs out!

Yummy Popcorn by Chef Tony

You think you’ve tasted it all? I’m sure you haven’t tasted this yet! And it’s really something to be excited about! Yummy Magazine in collaboration with Chef Tony presents the Southern French Herb with Cream Cheese flavor! It’s a mouthful because it’s done in good taste!

The Yummy Popcorn by Chef Tony in Southern French Herb with Cream Cheese will be available in select Chef Tony stores starting June for only PHP 200 a bucket!!! I’ve got my fill but I want more!!! Can June come any sooner? 😉

Thanks to Ro Manalo and Fran Haw of Summit Media for the invite! 🙂

Yummy Magazine Media Event Album

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The Frazzled Cook and His Dazzling Dishes

April 20, 2010 by Janey

As soon as my family and Bubba arrived at that quaint spot along Luna Mencias Street in Addition Hills in Mandaluyong, “Moms” as what I fondly call my mom, immediately asked, “I thought this was an antique furniture shop?” “Yes moms, this used to be the location of that antique store that had large vases displayed by the gate. It’s now a restaurant!” 😉

Behind The Frazzled Cook is the same folks who brought us Fat Michael’s –whose patrons have constantly requested to have the same restaurant opened near the north. Owner Jude Mancuyas has such a passion for their restaurant that it reflects from the shabby chic interior to the creative and delicious food that their regulars have come to love –that is unchanged in The Frazzled Cook.

The unique and artsy dining room was designed with some vintage chairs and comfortable couches, a varied collection of nostalgic memorabilia that include books, paintings and other trinkets. The medley of furniture is quite an eye-ppetizing treat in itself.

A quick review of the menu shows a variety of dishes that the “frazzled” kitchen can whip up on the fly. From Spanish, Italian, Mediterranean, Filipino and American cuisines, there is something for every individual with a discerning taste.

On the Table

Grilled Cheese Stacks PHP 130

Started with a lighter fare.

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.

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The traditional saffron seasoning is evident in this colorful Spanish dish providing the delightful piquant taste. What I like best is the several lemon wedges that garnish the top. Bubba knows how I love a liberal squeeze of lemon that adds the zesty kick. This paella, similar to the one I remember enjoying at Fat Michael’s in 2007, was the very equal highlight of the entire meal for me.

Spicy Cajun Fish with Saffron Rice PHP 375

Get a shade of Southern cooking by ordering their spicy Cajun fish with saffron rice. In our case, the saffron rice was substituted with French fries.

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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.

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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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Pork Chop PHP

This was another one of Bubba’s orders, which I really didn’t get. Pork Chop would really be the last on my list when eating out unless I know for a fact that the place makes really damn good tender pork chops. They have a tendency to easily dry out. I didn’t get to taste the dish but with Joyce and Bubba’s approving smiles, I know that the pork chop didn’t disappoint.

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Iced Tea (by the pitcher) PHP 275

Jude probably wanted their restaurant to reflect the cozy, casual atmosphere of Fat Michael’s. At The Frazzled Cook, one can enjoy a hearty meal that’s quite exceptional while relaxing in a “home away from home” environment.

Twas Bubba’s celebration treat of my Glutamax win 🙂

Great bonding time with Shobe Joanne

The Frazzled Cook’s cooking expertise comes through in every dish he carefully prepares –begging you to wonder if he’s frazzled in the kitchen at all.

The Frazzled Cook

#916 Luna Mencias Street, Baranggay Additional Hills,

Mandaluyong City

(632) 782 5980

The Frazzled Cook Album

Fat Michael’s

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What Bob Blumer Wrote

August 15, 2009 by Janey

Surreal Surprise with Bob Blumer

July 17, 2009

Rockwell Tent

Bob Blumer is brilliant in many ways beyond cooking. His brilliance shows in his creativity and humor.

He signed off his photo with Bubba with “best dishes” playing on the pun of “best wishes.” That “D” in “dishes” was supposed to be “W.”

Cute.

What could he have penned that set me off like this…

Just between you and me…

(Reveal)

I think that “L” was supposed to be “C.” He missed the curve.

He definitely wasn’t served Alphabet soup growing up. Or Alphabet crackers.

Laughter is brightest where food is best.

Events This Weekend Album

World Café Asia 2: Manila Repeats

Biting Nigella

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World Café Asia Season 2 Opens with Manila Episode

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3 Comments Filed Under: Writing on d' Wall Tagged With: agency, background, beef cheek cupcake, best, Bob Blumer, Bob Blumer in Manila, Bobby Chin, catch, catering service, challenge, Challenges, Chef, Contest, cook, dangerous, dessert, Discovery HD, Discovery Travel and Living, DTL, ep, epicurean adventures, Episode, evening, event, events 2009, exclusive, existential eggs, Flower Pot Salad, flower salad, Gaita Fores, Glutton for Punishment, gourmand, history, host, Interview, Joey Mead, Kinabuhayan Café, launch, Manila, Manila visit, menu, Philippine episode, Photo, photos, Powerplant Mall, raffle, recipe, repeat, Replay, rerun, rockwell tent, run, schedule, secret, secrets, Show, sigarilyas, SKY Cable website, surreal, surreal dinner, Surreal Gourmet, Taste Manila, Television, TV, Twitter, twitter fan, Video, waiter, walk, website, what went wrong

The Flying Pig and the BluFish

August 11, 2009 by Janey

Friday evening was spent at the DKNY Men Fragrance event staged at Manor Penthouse. After the event, we met with Pat, Eric, Madz and Jaja (who is in town from Dubai). Since we were already in the Eastwood City, we decided to have a late dinner (11PM) there. It took me a while to visit the place because of mixed reviews from blogger and non-blogger friends but I decided to give the Flying Pig/Blu Fish a try, tagging four other friends.

The Flying Pig and BluFish are the tandem restaurants situated side by side at the newest Eastwood mall. The concept restaurants are another brainchild of young resto-preneur Raymund Magdaluyo who has 19 restaurants under his belt. Blu Fish specializes in seafood and crabs, very much the same with Seafood Club by Red Crab and ClawDaddy Crab House. Their bestseller is the chili garlic crab.

The restaurant’s interior is very colorful and inviting particularly to family groups and teens. Since one is adjacent to the other with a continuing passageway, it’s also easy to order food from the other side. Bubba and I opted to get one dish from each restaurant, while the rest ordered from the Flying Pig.

On the Table

Back Ribs Dreams Half Slab PHP 338

Flying Pig’s baby back ribs has three choices for basting: Creole blackened, Honey Promegranate, French Espresso. We chose Creole blackened and its medium spicy peppery basting gives a lot of flavor to the meat. All half-slab orders come with an order of side dish. We chose the cheddar whipped potatoes and ordered an extra side of French fries (PHP 75).

The half-slab was surprisingly adequate for two with sufficient amount of meat. The meat was falling off the bones but still hold that firmness the teeth want to sink into. The barbeque sauce is outstanding but not overwhelming. The ribs are falling off the bones deliciously basted in peppery sauce!

Lobster and Prawn Cream Risotto PHP 420

The presentation lacks color making it plainly orange hued. There were two prawns with head intact that served as garnishing on top of the risotto, as well as a lemon wedge. The risotto was a little overcooked but it packed that creamy lobster taste descriptive of a light and elegant flavor. The look can be a bit boring and eventually the taste of this simple dish follows that dull appearance. A swig of lemon spritz can spruce up the flavor. Overall, the dish was satisfying that requires more color and flavor texture.

We moved to Jack’s Loft for drinks after dinner. Great to see Jaja in town -will probably hook up again in the upcoming long weekend.

The Flying Pig / The BluFish

Level 1, Eastwood Mall, Eastwood City

Libis, Quezon City

(632) 900 0886

The Flying Pig/Blu Fish Album

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House of Lasagna

July 30, 2009 by Janey

After ordering our usual “to go” from Ristras, we crossed the street to the House of Lasagna. I wanted to add something different to our familiar take-home meal.

Bubba likes lasagnas a lot (hint: cheese) and the restaurant has always piqued our curiosity. We haven’t found the time to stop by because the signage confuses us somewhat. The signage says, “House of Lasagna” and on the second line, “Cakes and Pastries.”

Inside are yellow painted walls and wooden tables and chair. It’s a pretty simple set-up with a cozy homey ambience. There’s a small counter at the end of the room and cake display.

Beef Lasagna PHP 180

We ordered a single serving of beef lasagna to go. Both Bubba and I agreed that it was delish. The pasta was cooked al dente. It was firm but soft to the bite. It had plump layers of flavor. I find lasagnas generally the same wherever we order but I remember the taste of this one significantly. The tomato sauce, beef and other ingredients enveloped in between the lasagna sheets has a more sophisticated taste than the usual fare.

House of Lasagna

J. Abad Santos, San Juan

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Surreal Surprise Dinner with Bob Blumer

July 27, 2009 by Janey

Surreal Gourmet’s Bob Blumer visited Manila and whipped up a dinner for me.

It was a raining Friday last January 17 and most offices have allowed their employees to go home early (by 1PM, some companies have canceled work due to heavy rains and probable flash flood. While the rest of Manila was eager to pack their stuff, I, on the other hand, was standing comfortable and dry in our boardroom in front of a panel presenting our project). Although there was worry about the heavy rain causing flashflood and crazy Manila traffic on a weekend, many couldn’t pass up the chance to meet Bob Blumer.

The show must go on.

In his show, Glutton for Punishment (now going on its third season), Bob goes to different cities and challenges himself to extreme gastronome adventures against the locals. Among his attainments are living on nothing but Guinness for one whole week in Dublin, chile-pepper eating contest in Mexico, and many other daunting feats. As they say, no guts, no glutton!

The Rockwell Tent was the venue for the Discovery Travel and Living event and Giata Fores was at the forefront of the catering service. Joey Mead hosted the event and couldn’t go tongue fencing with the very funny Bob Blumer. It seems like she was out of her element but despite the ho-hum hosting skills of Joey, Bob Blumer endeared himself to the enthusiastic crowd especially when he tried our local unfermented egg, “balut.”

On the Table

(Apologies for the poor photos)

Flower Pot Salad

The salad was served on a rectangular tin can representing a flowerpot. Even if I have tasted flowers on salads (the first experience at Kinabuhayan Café) before, this salad didn’t enthuse much. It tasted overly flowery making the greens taste a bit on the bitter side.

Beef Cheek Cupcake

Shredded beef balled into a cupcake with a raspberry or beet mashed potato as its “icing”. It was served unpredictably cold that probably caused parts of the beef to be chewy. They used the local vegetable “sigarilyas” as a siding that added quite the crunch and texture to the whole dish. The side dish was more enjoyable than the cold beef.

Existential Eggs

This was the highlight of the meal for me. The third course arrived looking like Cleopatra, lonely but gallant on top of a wanton carriage. The fried noodle was weaved together to look like a nest while the slightly cracked egg rest on it. It was regal in both presentation and taste. A mélange of flavors rest on your tongue with the creamy goodness of this semi-sweet delicate dessert. This is the dessert I’d definitely want to be punished repeatedly just to get another serving.

The food, though not as exotic as it sounds and I hoped for, was still worth trying. All three piqued the gourmet senses despite some elements that were lacking. The beef was probably affected by the cold weather while it was resting. The existential egg was worth sitting through the entire course.

There’s always an extreme danger lurking in Bob’s epicurean adventures. Catch Bob as he takes on exciting culinary challenges in the new season of Glutton for Punishment, only on Discovery Travel and Living.

For more info on how to subscribe to the channel, please call Sky Cable Customer Service Hotline at 631-0000 or visit the Sky Cable website.

Events This Weekend Album

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Thursday Food Club: Pizzeria Toscana

June 27, 2009 by Janey

The usual suspects of the Thursday Food Club met yet again last Thursday for dinner. This time it was Didi’s turn to choose the restaurant and since she was craving for pizza (like we all were after reminiscing about the pizza event we attended the other week), her choice was Pizzeria Toscana.

Bubba and I have eaten here before and liked the comfortable homey ambience. Like usual authentic Greek/Italian/Persian restaurants where the whole family is involved in the business, Filipino owners Chef Angel Aban and former bank director Anthony Parungao decided to dedicate their time to the restaurant business –a lifelong dream for the two who are equally passionate about food. I remember that during our first visit, our table attendant who was the son, told us how inspired his parents were about starting this restaurant.

Image Source: Fran

There is a younger boy now who attended to our table and he fancied us with his magic tricks. He reminded me of “me” when I used to do magic tricks as my “show and tell” project in speech class both in high school and college. It was cute and he was nice enough to let me show him a trick (I was really rusty but he appreciated it).

On the Table

Pumpkin Soup (2) PHP 150 (?)

Since the dinner schedule was pushed back an hour later 8pm, Bubba and I were really hungry and couldn’t resist taking a bite at home. And yes, we took more than a bite. We even nicked the plate. And so, we didn’t order much this time around.

Didi and Fran both ordered pumpkin soup for their starters.

Pizza Rustica PHP 310

Thin crust pizza with anchovies, pimiento and black olives.

Pasta Salmone PHP 260

Cream-based pasta with smoked salmon. Fran really loved the pasta. I took a bite to taste it and it was pretty good al dente cream pasta with bits of salmon.

Gelato Balsamico PHP 70

Even if there was no room anymore, I couldn’t resist not getting Gelato Balsamico. This was after all the most memorable for me during the first visit… I still love it. Some might find it weird on their first try ice cream with sour balsamic taste and garnished with slop of mint, but it’s really good and transports me to the mountainous picturesque Tuscany.