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

Luzviminda Buffet at F1 Hotel

June 10, 2013 by Janey

F1 Hotel Manila kicks off a month-long Filipino food festival featuring a wide variety of Filipino recipes that originates from Luzon, Visayas and Mindanao. F1 Hotel has invited skillful, esteemed chefs to showcase delectable native dishes such as chefs Martin Jickain from Station Juan Café at the White House Boracay, Paul Sidney Uy and Karl Noel of Casa Verde Cebu fame and Ed Tuazon from Marco Polo Hotel Davao.

If that didn’t get your interest bubbling, you should know that resident chef now for F1 Hotel Manila is Chef Sau del Rosario, the culinary intellect spearheading F All Day Dining Restaurant, assisted by Chef Willie Ertez. Nothing but the very best of Philippine flavors should be expected with this team.

The LuzViMinda buffet at F1 Hotel runs from June 1 to June 30, 2013.

Think of your favorite Filipino dishes elevated into a broad range of unique dishes, with techniques influenced by foreign cuisines such as Japanese, Spanish and American. Exceptional Filipino taste reinvented in the Sisig Foie Gras. Your favorite crunchy bar chow made richer and luxurious with the presence of the goose liver.

Chef Dogan Turkish Grill and Restaurant

November 27, 2010 by Janey

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

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

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

On the Table

Babaganuc PHP 105

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

Chicken Wings PHP 115

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

Karisik Izgara PHP 395

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

Kebab – grilled ground beef

Shish Tavuk – grilled chicken

Kusbasi – grilled beef tenderloin

Served with rice and yogurt

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

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

Yarim Izgara PHP 275

Grilled Half Boneless Chicken

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

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

Chef Dogan Turkish Grill and Restaurant

221-E Katipunan Avenue,

Project 4, Quezon City, Philippines

(632) 913 0764/ (0906) 377 2213

Chef Dogan Album

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3 Comments Filed Under: Inside Dish: A BITE of Food Tagged With: 2010, address, AIC Grande Tower, authentic Turkish cuisine, baklava, best, best food blog, best food blogger, best shawarma in town, biggest and longest shawarma in town, business district, Chef Dogan, Chef Dogan restaurant in Tomas Morato, chopped, contact number, country, Day, dish, Doner Kebab, drinks, every day menu, exhaust, face, Filipino, Fish, food, food blog, food review, good health, google, Jacob's Shawarma, Katipunan list of restaurants, Kebab, lamb beef shawarma, lemon, location, logo, Manila, Map, meal, menu, Metro Manila, model, nuts, open 24 hours, Ortigas Center, parking, Persian, Philippines, Photo, phyllo pastry, pinoy, price, Quezon City, Restaurants, review, rice, Sauce, service, shawarma, signange, smell, spice, Spicy, spit fire, Taste Manila, travel, Turkey, Turkish, twist, where, Wraps

A Sushi Paradise and More -Hubert Young’s Diverse Sakae Sushi Selection

May 4, 2010 by Janey

Sakae Sushi broke into the scene being the first restaurant to introduce the sushi conveyor belt or “Kaiten” in Manila. Hubert Young collaborated with Singaporean entrepreneur Douglas Foo and brought in the Philippines, Sakae Sushi, which offers Japanese cuisine infused with a bit of Filipino twist. It’s basically Sakae Sushi’s Japanese cuisine made accessible to the Filipinos’ palate.

“Establishing the brand’s distinct identity does not mean that one should stop introducing new innovation to diners – it’s actually a call to expand the range of options to offer variety for the customer’s palate,” said Hubert Young, a restaurateur who introduced some of the most distinctive dining destinations where foodies can find unequaled dining fulfillment, “An enriched selection of offerings provide an accessible yet gastronomic experience, which is an initiative that all dining brands should perform to add assortments to the list of diners’ favorites.”

Hubert Young is also the great mind behind the chain of UCC Cafes in the Metro and Cafe 1888.

Having established Sakae Sushi’s name in the food industry, Hubert Young’s penchant for providing diversity to Filipino foodies is evidenced by the brand’s expanded offerings and the way it’s being delivered.

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One distinct culinary experience that our group very much took pleasure in is Sakae Sushi’s conveyor belt concept where we kept choosing from an endless parade of Japanese delights fresh off the automated sushi-making process.

Tuesday night, we come to discover that Sakae Sushi does not only offer delectable sushi and sashimi within your table’s reach, but they also present a variety of dishes in different flavors that discerning diners will surely enjoy.

On the Table

Tropical Roll

A mixture of ham, mango, spring onion, red bell pepper and kani salad on a roll –the first of the Superior Rolls introduced to us

Ebi Salad Roll

The second Superior Rolls option is a roll with the combination of asparagus, ebi salad, spring onion and lolorosa

Chicken Skin

Everyone just got addicted on these crispy chicken skins drenched in sweet citrusy vinaigrette

Salmon Sashimi, Maguro Sashimi and Kajiki Sashimi

Fresh, fresh, fresh and prepared well

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Gindara Teriyaki

Black cod marinated in lightly sweet Teriyaki sauce. The sauce does not overpower the clean delectable fish meat, which I really liked. It definitely added the tasty flavor particularly in the charred skin portion that slowly crumbles in your mouth in a flavorsome delight.

Ebi Tempura

Lightly battered and deep fried ebi tempura. Noticeably, Sakae Sushi’s version does not scrimp on the ingredients as one can get a real bite of the prawn.

Samurai Steak

Sakae Sushi’s version of Beef Teppanyaki –tender beefy goodness!

Tempura Fried Ice Cream

Japanese tempura batter serves as a crispy crust around vanilla ice cream. Hot crunchy tempura crust amidst the cold creaminess of the ice cream –the yin yang of dessert!

Watermelon Shake

Refreshingly sweet!

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With Sakae Sushi’s diversified offerings, Hubert Young’s global expertise for providing a distinctive culinary experience has transcended from bringing diversity to the brand’s menu to an accessible yet enriched Japanese indulgence. There’s more that meets the taste buds than Sakae Sushi’s unique conveyor belt (although it’s definitely an experience on its own). Taste their main dish offerings and treat yourself to the rest that sushi paradise has to offer.

With the group.

I had bowls of laughter that night with all the bloggers’ impersonation 🙂

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Sakae Sushi

SM Mall of Asia

Main Mall Bay Blvd., Pasay City

(632) 556 0150

Sakae Sushi Album

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3 Comments Filed Under: Inside Dish: A BITE of Food Tagged With: address, automated sushi maker, best sushi, blogger, contact number, dining, dinner, diversified, eat all you can sushi, ebi tempura, Filipino, Fish, food blog, food review, fresh, gindara teriyaki, imported, Japanese restaurant, latest, Mall of Asia, menu, Metro Manila, Moriawase, offerings, Philippines, Photo, photos, price, prices, promos, Sakae Sushi, Sakae Sushi Conveyor Belt, Sakae Sushi menu, sashimi, SM Mall of Asia, specials, sushi, tuna, UCC Cafe

Jacob’s Shawarma

January 28, 2010 by Janey

Located at the heart of Ortigas’ business district is a Mediterranean gem that offers the best shawarma in town. The red signage with a photo of a handsome Turkish man that says “Jacob’s Shawarma” marks the spot. So unassumingly nestled somewhere in between the towering buildings of Ortigas, open the door to a restaurant that brings what’s delicious about Turkey to your table.

A big map of Turkey on the right wall welcomes guests while beautiful photos of the country are amidst the red wall. Tilt your head upward and notice the red flag of Turkey hanging from the high ceiling.

Most people think that shawarma is a Persian food, but Jacob educates us that shawarma originates from Turkey –there is only a Persian version of shawarma.

Shawarma or Doner Kebab is a sandwich-like wrap of shaved lamb, beef, chicken, turkey, or fish or a mixture of meats. The shaved meat comes from marinated chunk of meat placed on a vertical spit slowly roasted as the rod turns. The word shawarma comes from the Turkish word cevirme, meaning turning.

On the Table

Lamb-Beef Shawarma PHP 200 (2)

Grilled spiced lamb beef shavings garnished with minced onions, tomatoes and lettuce wrapped in wheat flat bread. Surprisingly, it was 12-inches long per Shawarma but it was so flavorfully spiced and yummy that we were both able to finish the 2 orders totaling to 24 inches of beefy shawarma goodness between us.

Quite intriguing is that Jacob’s shawarma is not served with the usual white dressing made out of garlic and yogurt. Instead, placed on the tables are squirt bottles of lemon juices. The spice from the marinated lamb-beef holds on its own but the dressing gives a refreshing citrus twist to the wrap.

We ordered their Yogurt Drink PHP 50 and C2 Green Tea PHP 45 as our cool-down drinks.

Jacob’s Shawarma Everyday Menu

Monday – Chicken Shawarma PHP 120

Tuesday – Beef and Lamb Combination – PHP 200

Wednesday – Fish Shawarma (Salmon or Blue Marlin) PHP 160

Thursday – Chicken Shawarma PHP 120

Friday – Beef and Lamb Combination – PHP 200

Baklava PHP 50

Baklava is a rich, sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey.

Taste shawarma like you’ve never tasted it before by heading to Jacob’s Shawarma in Ortigas. Get it anytime of the day because the restaurant is open 24 hours.

Jacob’s Shawarma

115 Unit AIC Grande Tower,

Sapphire Road, Ortigas Center

(Near the corner of Emerald Avenue)

(632) 706 5699

Jacob’s Shawarma Album

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8 Comments Filed Under: Inside Dish: A BITE of Food Tagged With: AIC Grande Tower, baklava, best food blog, best food blogger, best shawarma in town, biggest and longest shawarma in town, business district, chopped, country, Day, dish, Doner Kebab, drinks, every day menu, exhaust, face, Fish, food, good health, google, Jacob's Shawarma, Kebab, lamb beef shawarma, lemon, location, logo, Manila, Map, meal, menu, model, nuts, open 24 hours, Ortigas Center, parking, Persian, Philippines, phyllo pastry, price, rice, Sauce, shawarma, signange, smell, spice, Spicy, spit fire, travel, Turkey, Turkish, twist, Wraps

Get Hooked at Fish and Co.

September 16, 2009 by Janey

For a little woman, I am a big eater –and the emphasis there is on “little.” That’s why I find the catch phrase “eat like a man!” a bit sexist. I have a huge appetite more than three times a day, but that shouldn’t make me less of a woman.

But I guess not all women are like me and that’s probably why Fish and Co. recently launched their Just For Me menu, differing from their usual family style servings. Alongside your old favorites in personal size serving, Fish and Co. is also introducing new and exciting dishes to satiate the palate.

On the Table

Potato Chips

Simply addicting.

Baked Fish Napolitana PHP 265

Battered dory fillet baked with Napolitana sauce and mozzarella topped on buttered pasta. The fish is what they handle best, as the restaurant name suggests, simple and straightforward with the way they cook the dory fillet. Lightly battered fried to a golden crisp.

Boneless Chicken Barbeque PHP 250

Chicken breast in honey barbeque sauce grilled to tenderness. Served with seafood rice and sautéed vegetables. Of note is the mighty impressive sweet smoky barbecue sauce that coats the chicken breast. There’s additional barbecue sauce served on the side for people who like their sauces.

Bangus Ala Pobre PHP 265

Spiced milkfish strips topped with garlic sauce, served with seafood rice and sautéed vegetables. This was another surefire hit on the table. Garlic inflected brown sauce on top of semi-spicy milkfish, great partner of the seafood rice.

Beef and Eggplant Curry PHP 275

Aim for variety by ordering their beef and eggplant curry. Beef strips and eggplant in green curry sauce and coconut cream topped over white rice. The aroma is savory while the sauce has a zing of spice to it.

Salmon Belly with Mountain Rice

Eggplant and Mozzarella Pasta PHP 225

Spaghetti noodles topped with grated mozzarella and sliced eggplants simmered in classic tomato sauce and cream

Eggplant Pasta Photo Source: Azraelcoladilla.com

With the symphony of the tasty dishes on the table, gastronomic boredom is scratched off the book. The new exciting dishes, new serving size, reasonably priced, it’s definitely hard not to get hooked.

Image Source: Azraelcoladilla.com

Great News

You’re in luck because Fish and Co. boasts of their great mark of quality and value for money, they will be giving FREE meals. All you have to do is add them in your Facebook Fan Page – http://www.facebook.com/pages/Fish-Co/129789591909?ref=share

The Fan Page reads:

“Fish & Co Facebook fans, here’s a real treat for you… Bring 2 friends to dine at any Fish & Co outlet, and you get a Just For Me meal on us! Just present your ID to enjoy a Just For Me dish, order of your choice. Go ahead, tell your friends about it! Coz the more fans we have, the more perks you gain!”