food review Archives - Page 2 of 22 - Between Bites - Bites of Food, Travel and Lifestyle

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

July 18, 2016 by Janey

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

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

Matt and Chinkee <3

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

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

Lunch | Dinner

July 17 – 24, 2016

Regular buffet rates apply

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

–

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

–

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

–

[Read more…]

Flame Restaurant at Discovery Primea

June 28, 2016 by Janey

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

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

–

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

On the Table

Quezo de Bola & Hamon

Textures of cheese, glazed ham and gelee, asparagus

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

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

Pan-Seared U.S. Scallops

Porcini Mushroom Marmalade, Endive, Madeira-Mirin Glaze

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

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

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

[Read more…]

Chili’s Craft Burgers

June 16, 2016 by Janey

A balanced nutrition is having a burger on your right hand and another burger on your left. Almost everyone knows that I grew up hanging out at my favorite burger joint in my neighborhood, which is right next to a popular coffee shop. I have loved eating there since, what, 18 years ago or so (I was still a toddler then!)? The place always had that fun and energetic vibe, great for family and friends to gather and enjoy a scrumptious filling meal of American burgers and other classic American dishes with a mix of Southwestern-inspired and international flavors.

–

Now there’s more to enjoy outside the usual mouthwatering burgers you’ve come to love with your ice-cold beer and margaritas. A few weeks ago, I had an awesome time discovering their menu of Craft Burgers over a Thursday dinner.

What better way to kick off the evening but with their signature margaritas and cocktails. Of course, I started with the Strawberry Frozen Margarita per usual. The Patron Pomegranate Margarita proved to be my favorite pick of the night, which is made with 100% blue agave, blended with Cointreau Orange Liqueur, pomegranate syrup, a spatter of 7-Up and with a base of Patron Silver Tequila.

–

On the Table

Guacamole Burger P465

Topped with fresh guacamole, melted Monterey Jack cheese, roasted jalapenos, sautéed red and green bell peppers, caramelized onions and cumin-lime sour cream

It’s like eating a balanced meal. You have your veggies in the red and green bell peppers that are packed with a slightly sweet peppery taste and the sweet smoky caramelized onions, and protein from your Signature Big Mouth burger beef patty that’s juicy and grilled to perfection. The Monterey Jack cheese further defines the burger with a sharper taste while the cumin-lime sour cream points the balance.

The fresh guacamole adds all that oomph to the burger, lifting up the brightness of a bite and adding that soggy spongy texture. Mmm-mm! Ole!

Sweet and Smoky Burger P485

Pepper Jack cheese, bacon, red onion, crispy onion rings, mango-infused BBQ sauce and Chili’s Signature sauce

Crrrrrunch. Onion rings done right can shove any French fry aside. This one, golden and crispy, over Chili’s Sweet and Smoky Burger with Pepper Jack cheese, bacon, red onion and slathered with the tangy fruity sweet mango-infused BBQ sauce has flavors grabbing at you.

[Read more…]

Kiwa Korean Grill Dining Restaurant

May 6, 2016 by Janey

The advent of a little Korea dawned so many years ago ever since the Korean population in the Philippines exploded. One thing I’ve come to look forward to is dining at the authentic Korean restaurants. But I haven’t seen the daybreak of a fine dining Korean Barbecue Restaurant in Manila. I guess not until Kiwa Korean Grill Dining. Forget about a loud and smoky setting, where all the wait staff scrambles from table to table. You leave with the scent of barbecued food on your clothes.

–

The dining interiors of Kiwa immediately dispels all of that, with high ceilings covered in wooden beams, spacious banquets and dining area, and a beautiful view of Manila Bay. It’s so authentic that almost everything, from the tables, chairs, plates, exhaust, were flown in from Korea. Not to mention, the Korean chefs!

–

Here, you can relax in a more upscale dining setting and just savor luxurious Korean food.

On the Table

Yuk Hoe

Soy based raw beef mixed with pear and vegetables

If you are part of the marginal that eats steak tartare, you’d likely have an appreciation for Kiwa’s Yuk Hoe. It’s similar to tartare but instead of finely chopped or minced, the high quality beef is hand-chopped carefully into strips then seasoned and dressed with soy-based vinaigrette. The pear cuts the saltiness and gaminess of the raw beef and provides that cooling balance and crunch to the tender texture.

Jap Chae

Pan fried glass noodles with beef and assorted vegetables

I particularly liked that Kiwa’s Jap Chae did not taste oily and heavy handed. It tasted light with the sweet potato glass noodles having a good balance of soy sauce, beefy taste, nuttiness and sweetness.

Kimchi Jeon

Kimchi pancake

I thought half a plate of this was sufficient. I had to finish another plate when the first one didn’t seem enough. I absolutely loved the kimchi pancake. It was crispy on the outside and chewy on the inside, with some seafood bites and stir fried onions, and of course the sour spicy charm of kimchi but with a smoked taste. I particularly loved the burnt ends, which has a toasty finish to it.

[Read more…]

Morganfield’s Home of Sticky Bones

March 14, 2016 by Janey

You know ribs… it is where the heart is. If we follow our heart, it will lead us to the second floor of the new Uptown Place Mall in BGC as Morganfield’s opens their doors in Manila. Morganfield’s presents good old fashioned barbecued pork ribs with an extra dose of charming Southern hospitality. Morganfield’s combines life’s two greatest passions: music and great soul food.

–

At the heart of Morganfield’s is its signature dish – Sticky Bones – a truly authentic, old fashioned prime pork rib slow-cooked and smoked in coal and hickory wood to a tender mouthwatering perfection, then basted with the gluey sweet and tangy hickory flavored barbecue sauce with a hint of cider.

–

About Two beautiful Saturdays ago, my foodie friends and I hit it up for lunch at Morganfield’s.

On the Table

Begonia Php 175

I started with a refreshing drink of Begonia while catching up with friends and waiting for our apps. Fruitylicious chunks of kiwi, strawberries and lime served in lemon lime soda topped with passion fruit syrup

CP started with Berry Easy (P195) which is a drink made with black grapes, blackberries and strawberries, blended with pureed berries and ice. Interesting to order on the next visit is their Agua Fresca (P195) which is a tall drink of watermelon chunks and juice with fresh squeezed lime juice, served with rose syrup and a scoop of calamansi sorbet.

Bacon Wrapped Meat Balls

6 deep-fried pork meatballs wrapped with bacon. Served with lettuce leaves & mustard upon request

It had that crunchy outside texture encasing a moist seasoned pork meat that you can only get when meatballs go skinny dipping in hot oil at a perfect sweltering temperature and lifted just in time before the inside gets overly cooked. Bacon adds that rich sharp taste while the lettuce leaves you can wrap it with and tangy mustard round up the overall balance.

–

There are other appetizers that caught my eye on the menu like the Russet Potato Skins (P195), deep-fried then loaded with mixed cheese and crispy bacon bits, Morganfield’s Chili Cheese Fries (P195) that are baked with cheese, topped with chili con carne, and crispy bacon, Spicy Chicken Wings (P325) tossed in homemade honey habanero hot sauce served with sour cream, carrots and celery sticks, Crab and Spinach Dip (P350), juicy crab meat and bay spinach cooked with Parmesan cheese and served with corn tortilla chips.

Pork Sausage Platter

This was one of the more obvious favorites on the table. I absolutely love their juicy grilled homemade pork sausages that come in different ranges… spicy devil, smoky bandit, herby hog and cheesy cheese. I thought I’d have an easy favorite in the spicy devil or smoky bandit but herby hog and cheesy cheese also hold their own. Morganfield’s platter is served with coleslaw and homemade garlic aioli. It will match perfectly with a mug of icy cold beer.

–

[Read more…]

Go Mad for Wagyu at EDSA Shangri-La’s HEAT

January 5, 2016 by Janey

Christmas season is always a wonderful time, whether it was spent abundantly or very simply, it’s always a joyous celebration. Outside Christmas, one merry memorable time I had in December was at HEAT of EDSA Shangri-La, Manila’s signature buffet restaurant. I can go start with how much I enjoy going to HEAT as it has one of the best, most varied and well-executed selections when it comes to buffet, without overly compounding your choices, but the title is a dead giveaway since you all very well know that nothing can make my blood boil in excitement other than Wagyu. Don’t get me whipping my hip and singing now, “I want nobody nobody, Wagyu! I want nobody nobody, Wagyu!”

Every Saturday dinner this mind-blowing and successful 2016 (I’m already claiming it!), REVEL in an all-new bounty of unlimited high grade wagyu beef at HEAT.

Apart from your usual suspects, which is to me my favorite stations and dishes I keep pestering with my frequent returns, they have studded the collection with unique creations from five specialty chefs in a Wagyu medley.

I went ballistic with how HEAT has upped the ante this time around.

At the Carvery

Wagyu Tomahawk &

Wagyu Ribeye

Classic Yorkshire, Ratatouille Casserole, Port and Thyme Jus

Creamed Corn and Garlic Mashed Potato

Philly Steak Sandwich

Mini Wagyu Sliders, Fried Egg, Bacon and Cornichons

Wagyu Beef Pie (Shepherd’s Pie)

Wagyu Beef Chili Con Carne

Wagyu Beef Goulash

I went back thrice at the carving station to get at least three medium thick slices of Wagyu Tomahawk and Wagyu Ribeye each visit, which were seared very quickly and slid onto my plate.

This whole concept was also well-thought out with a wall of sauces available to you for your ‘Mad as a Hatter’ liking. I wanted to try quite a number but got smitten with the honey truffle mustard. Mmm-mm!

–

Highly recommended are Executive Chef Tobias Unger’s meltingly soft and tender Braised Wagyu Beef Cheek composed of a rich and deep flavor of red wine braised wagyu beef, confit shallots and glazed carrots, and Japanese Executive Chef Yusuke Hino’s Wagyu Yakiniku Beef.

That Braised Wagyu Beef Cheek rendered chewing almost unnecessary, with chunks seeped in distinct punch of spices and ever slight sweetness and the toasty berry mocha taste of the red wine sauce emboldens its beefiness. It was utterly delicious. I couldn’t help but go back for a second helping.

[Read more…]

Michael Velasco at Mario’s

November 20, 2015 by Janey

One of Manila’s most acclaimed fine dining restaurants, Mario’s has earned an impeccable reputation for great food and professional service. The dining room to the right is bright and intimate with plush banquettes, comfortable chairs, contemporary accents and a touch of class, which is what this place is all about.

Everything is made in-house including the dressing for their Caesar Salad made fresh and tableside. I’ve been visiting Mario’s more frequently lately as I’ve been holding business lunch meetings here every now and then since my office has moved to the ABS-CBN grounds mid this year. Service is always friendly and efficient at Mario’s by their long-standing waitstaff who has been with them for decades.

READ MORE:

Mario’s Celebrates its 40^th Year

Classic Twist of Taste at Mario’s

Mario’s offers fine food in comfortable surroundings where I’m sure to have a great meal and always a good time. Last Wednesday night, during the APEC holiday, I visited Mario’s for an agenda outside the usual. From 10^th of November until the 4^th of December 2015, Michael Velasco’s art will be displayed at the restaurant for their clientele’s appreciation and prospective acquisition.

–

Painter, muralist, and portraitist Michael Velasco has long held a strong fascination for the female form. His works – mostly featuring women as embodiments of grace, elegance, and humanity – are improvisations of the Modernist and Classicist idioms. In this series, Michael Velasco further elaborates on his fascination for the female figure finding inspiration in the work of a plethora of past and present masters like Waterhouse, Klimt, Sargeant, Bougereau, Degas, Whistler Stwart, Juan Luna, Jeremy Lipking, Daniel Greene and Scott Burdick.

[Read more…]

Ho Lee Fook

November 17, 2015 by Janey

Ricky Ow of Turner is one hella food connoisseur (I owe him my 2-Michelin Star Nobu experience some 3 years ago which really blew my mind and I was almost in happy tears while eating). When we were having a lunch meeting at Vask mid this year, he gave me a short list of his recommendations for new Hong Kong discoveries. When he said Ho Lee Fook, I had to look at his face to make sure he didn’t give that exclamation at the sight of my appetite. It was in fact the name of the restaurant. Cheeky eh?

The actual translation is “good fortune for your mouth.” During a business trip in Hong Kong last month, I couldn’t pass the chance to dine there. Alan and James were both game to look for the place and as luck would always be on my side, we didn’t have to queue long (probably 10 minutes tops) even if we didn’t have any table reservation.

Ho Lee Fook’s busy open kitchen decorated with mah-jong as counter tiles welcomes your arrival. On the right, a wall of gold cats wave at you forever. A big beautiful peacock reveals a staircase that leads you underground to the restaurant. It’s a collaboration of the old and new… say, imagine a posh part of Chinatown in New York in the 1950s or 60s, it’s quite dark, designed mostly with black furniture, stone walls, a dragon mural, a lighted mural of an old man and a backdrop of beer bottles.

–

Ho Lee Fook is under the champion portfolio of Black Sheep Restaurants Group that also owns Burger Circus, Boqueria, Chom Chom, Motorino, La Vache!, Carbone and Stazione Novella. They specialize in developing niche, thought-provoking restaurant concepts and looking at the crowded dining room, I knew I was in for a special evening.

[Read more…]

Mr. Graham’s Sandwich Shop

November 16, 2015 by Janey

Dave (DYoung) and I headed out for lunch sometime August and he brought me to this quaint little sandwich shop beside the F7 building in Scout Rallos. He was mindful that I was trying to avoid rice and suggested that sandwiches were just the perfect alternate eating route. Dave ordered two sandwiches which we split between the two of us. Every sandwich comes with Crisps and Coleslaw, or soup for Four Cheese sandwich meal, which Dave surrendered to me. I enjoyed lunch that day and a few days ago, decided to bring dee boss JAD to try the restaurant.

I was slightly stress eating last Thursday and ended up ordering three sandwiches and an extra soup to share between us.

On the Table

The Cubano Cebuano Php 290

Authentic Pan Cubano with Lechon drizzled in its own drippings amongst ham, cheddar cheese, and their signature aioli. They threw in some lechon skin and pickled green and yellow mangoes.

This is Mr. Graham’s local take on the “Cubano” which was popularized by the Chef movie. It’s Cebuano since they use thinly sliced lechon as the highlight basted on its own glistening drippings and slapped with ham and cheddar cheese on authentic pan Cubano smeared with the house aioli. Don’t be surprised to hear a crunch since they added the lechon skin for good measure. It’s so rich and savory but balanced by the sweetness and acidity of the pickled green and yellow mangoes.

–

Four Cheese, Bacon Please Php 250

Mozzarella, Cream Cheese, and Cheddar kept company with beer-n-onion-bacon-jam, then lightly Frico’s with Parmesan. Frico is when they fry the cheese on the bread to a nice crisp.

The first time was awesome but I wished there were more burnt cheese on the bread the second time around. I was looking for those nice little, almost quiet, crunches on the side when you bite into the sandwich and sharper saltier taste that contrasts with the delicious semi-sweet onion bacon jam.

[Read more…]

Little Bao, Hong Kong

November 11, 2015 by Janey

My first attempt to visit Little Bao was back in June but that liquid dream (excuse my language, I do fantasize about food in increasingly indecent levels) was crushed when we got to the place and it was closed. I’m not certain if that was a Sunday or a Monday but it was surely a sad day for my expecting tummy.

It was just instinct kicking in when I found myself in Hong Kong again 4 months later and my first stop after checking in at the Intercontinental Hotel was Little Bao. It was sort of an expensive cab ride since I had to traverse from Kowloon to Hong Kong side. I guess the heart wants what it wants.

I can’t count how many times I’ve been to Hong Kong as I travel often to the harbor city of lights for business. It never gets uninteresting though as the vibe of this place is always so pulsating and evolving, especially when it comes to this one that I love – FOOD.

Little Bao is a tiny Asian meets American diner along Staunton Road. It can probably only sit 20 folks on a first come, first serve basis only. We were luckily seated by the bar that faces the open kitchen. But whilst the name and the size of the place portray little, expect full-size flavors out of their dishes. Their menu with a slogan that says “fry me to the moon” is simple and only has a few items available. I already expected the buns to be personal size and with my impersonal slash collective appetite, I almost ordered everything on the menu. I’m glad I was eating with two gentlemen, which meant I could camouflage my appetite.

On the Table

LB Fries HK$ 68

Mirin, Thai spice, roasted tomato sambal, kewpie mayo

I love truffle whether it’s black or white or in pasta, fries, salt, oil, essence, ice cream, honey, it’s hard to turn your back on it. Since the LB fries sounded unique, I decided to get it versus the truffle fries. These thinly and freshly cut fries were flawlessly deep fried, and tossed in mirin, Thai spice and roasted sambal, creating ripples of flavor that’s savory, merely spicy, and taking with it a slight sweetness close to caramel.

It tasted closer to a sweet potato, interspersed with varied tease of flavors, quite crispy and nearly irresistible after one pop, I wanted to run outside with the bowl and not share with anyone.

Truffle Fries HK$ 98

Shiitake tempeh, truffle mayo, pickled daikon

James was bent on getting the truffle fries which I didn’t order at first until we saw how it was prepared with the truffle scent wafting across the room almost nudging at the customers to order them. The truffle fries was also quite something else, studded with chopped shiitake, I don’t remember the last I tasted fries this delicious. Oh, roughly 8 minutes ago. But I absolutely have no memory before that.

I still couldn’t stop thinking about the LB fries and wanted a second round.

Fried Chicken HK$ 98

Spicy nam yu or honey soy

It’s almost a sure thing that everyone will rarely get disappointed with fried chicken but it’s also a dish that doesn’t leave much room to impress us remarkably. Little Bao’s fried chicken surely swept me off my feet. Fried chicken at its finest, perfectly fried, it’s so juicy that it’s attention-grabbing.

[Read more…]

Taco Vengo

November 6, 2015 by Janey

You know that traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling? Did you say, “taco?” Vengo! I mean, Bingo. You got it. But you’ll really get it when you head over Taco Vengo.

After “trying” to run at the Fort on a damp windy Monday evening when they called off work a coupla weeks ago, Ace and I headed to Kapitolyo and he suggested to try this newly opened taqueria beside Uncle Moe’s and Longganisa Sorpresa and across Ace Water Spa. Unfortunately, it was closed. I was able to head back that night our team went KTV at Ace Water Spa.

Hole-in-the-wall restaurants carry with them a certain charm, even with non-descript signages or very simple, unfinished or sometimes bohemian chic interiors. Taco Vengo dining interiors are simple, clean and mostly muted in white with breaks of brown and gray. I like that it’s not distracting and you can just concentrate on your dinner buddy and the food – straightforward and good. Their menu keeps your options simple with only 8 items to choose from.

On the Table

Nachos for Machos Php 160

Their nachos are pretty uncomplicated. The most organized or neatly prepared nachos I’ve seen in fact. They layer the nacho chips first and then a portion of tomato salsa, sour cream, grounded chorizo, jalapeno and sous vide egg have their own sections. I’ve never had sous vide egg on my nachos before but it’s alright.

Cheese Quesadilla Php

Light and simple

Steak Taco Php 210

I ordered Taco Vengo’s Steak Taco (comes in two pieces) which had strips of carne asada with garlic and onions marinated and sautéed in this brown sauce that tasted peppery, savory and with hints of lime. They served it folded in soft corn tortillas. The meat was tender and the taco was flavorful.

I’m inclined towards flour tortilla than corn because of the difference in texture and taste. Corn tortilla can come off as grainy and too thick sometimes to enjoy the filling. Taco Vengo’s version was almost as soft as a flour tortilla and had a good flavor and texture.

[Read more…]

Frangos Piri Piri Chicken in Makati

November 5, 2015 by Janey

In Portugal, you’ll see a lot of roadside restaurants that is little more than a shack, with butterflied chicken or poussins smoked on huge braziers, full of Portuguese families shouting for more piri piri sauce. Whether it is piri-piri or peri-peri, that chili originally found in Portugal and Africa and used primarily in the marinade, I know that I’m pretty pretty (see what I did there) in love with these smoky, spicy and slightly sweet grilled chicken.

Frango is the Portuguese word for chicken. One Saturday lunch, we trooped to Frangos in Makati as I’ve been hearing quite a stir about the new restaurant among my foodie friends. Taking influences from the authentic Portuguese recipes while fusing it with what will get the Filipino palate approval, these chix are marinated for at least 24 hours before hitting the grill.

On the Table

Roasted Pumpkin Hummus Php 95

Chickpea mixed with roasted pumpkin and dusted with paprika served with bread. This was a good starter, simple flavors yet beaming.

Crab Croquetas Php 170

I love crab croquetas and theirs were simply delicious. One serving has three croquetas. I wish I didn’t have to half the dish.

Beef Trinchado Php 260

US Beef Rib Finger cooked similar to salpicao-style with garlic and baby potatoes.

–

Frangos Rice Php 45

Yellow rice cooked in chicken broth, turmeric and butter. My lunch buddy was happy with Frangos Rice while I enjoy a less starchy alternative, which is the couscous salad.

Couscous Salad Php 80

Piri Piri Half Chicken Php 285

Frangos Piri Piri chicken is available in quarter, half and whole sizes. I was about to order a side of mango salsa but the wait staff mentioned there’s one that comes with the order.

The chicken was grilled tender and juicy. You can taste the basic marinade of oil, cayenne, salt, pepper and that minced chile but I think they tamed it down to make it less spicy for the Filipino taste. There’s a good breath of smokiness on the chicken although I was really looking for that spicy peppery kick to follow.

[Read more…]

Oooh Mama Ooma!

October 13, 2015 by Janey

“Oooh mama!,” exclaimed by someone excitable. That excited, jumping person happens to be me. I’d be highly strung if we are talking about Ooma in this case. People have anticipated the opening of Ooma restaurant since it’s the second partnership between two geniuses, Bruce Ricketts and The Moment Group. The first one, a favorite of mine as well, is Mecha Uma.

RELATED POST:

Mecha Uma

Sensei Sushi

Robot Restaurant and Lounge

The Best of the Beast Dinner, Elbert’s Steak Room

Ooma is a play on the Japanese word “umai” which translates to good. At Ooma, they take good seriously. But not too serious that you take the fun and warm comfort out of it. Like most Moment Group restaurants, Ooma is hip and almost avant-garde… always in the trail of something new, bold and flavorful.

I missed going during their media invite as I was traveling in July but glad to go on a personal visit where it will be more relaxed. I tried to have dinner twice (once with Merry and another one with Dave) but the queue was super long that I ended up eating at Lugang Cafe during both missed opportunity. Finally, early September, somebody was able to reserve seats. I couldn’t sit still all day, excited for dinner.

Using the blueprint of Japanese cooking, much thought and passion are injected into each dish. Bold flavors built together to create something familiar and comforting, with new tastes based on the modern day palate.

On the Table

O Gyoza (5 pieces) Php 235

Gratinated mozzarella and cheddar cheese. Scallion. Togarashi. Unagi sauce.

Uni Sashimi Php 195

Fresh uni. Shiso. Ponzu Sauce. White Truffle Oil.

–

Love that slithery silky texture of uni

Hanger Steak Php 495

Sous vide hanging tender. Sauteed mushrooms. White truffle oil. Sweet potato mash. Crispy baby potato. Pickle dressing. Ponzu butter.

Mmm-delish! My second or third favorite dish on the table.

Uni Udon Php 495

Fresh Uni. Shrimp. Onion. Fresh mushrooms. Nori crumbs. Scallion. Uni cream sauce.

This is probably my favorite dish in the menu. I love uni and I love udon. I remember learning how to make udon in Osaka back in 2005. These find silk threads with veneers of creamy and briny white sauce coating it, cuffed with uni, shrimp and mushroom bites, punch luscious luxury in my mouth.

Scallop and Tuna Aburi Maki Php 295

Torched scallop. Tuna. Cucumber. Sesame seeds. Nori crumbs. Scallion. Teriyaki Sauce. Spicy Mayo. Kimchi aioli.

–

Aburi, meaning to burn something, is a traditional Japanese method of blowtorch, direct flame to burn. It can be destructive or tame and the art of aburi brings out amazing things – a different flavor and an enticing aroma that fills the entire place. An Ooma signature dish, the Aburi Maki list includes a full range of the best ingredients including top shelf delights such as hamachi, uni, scallops, and soft shell crab.

Ooma’s Scallop and Tuna Aburi Maki is also a favorite of mine. Love the taste of burnt something in my mouth, deeply smoky, faintly bitter and indistinctly sweet. Ooma provides a jar of soy sauce with a brush to lightly brush your maki with. It’s probably good training for folks not to dip their maki and overly doused it in sauce.

[Read more…]

The Comfort of Kuya J Now in Manila

October 1, 2015 by Janey

Hailing from Cebu, Kuya J restaurant’s success is now penetrating the Manila scene evidenced by its sixteenth branch opening in SM Megamall. The formal launch happened last Monday, September 14, 2015, dinner time, witnessed by its executives, crew and radio, TV and online celebrities gracing the event.

Interior design at Kuya J is clean, handsome, spacious and modern. Tables and comfortable seats can accommodate small groups as well as larger groups for family gatherings, or dining out with friends and colleagues. The branch in Megamall also has a private room for corporate meetings and celebrations.

Among their signature dishes are Kare-Kare, Beef Caldereta, Pochero Bulalo Tagalog, Lechon Kawali, grilled meats, and one thing their celebrity endorser, Jericho Rosales, cannot get enough of, Crispy Pata. Kuya J offers traditional Filipino cuisine, a treat we know and appreciate, and at an accessible price.

Speaking of Jericho Rosales, check him out below excited to share about Kuya J:

On the Table

Chorizo Dinamitas Php 170

Green chilies deseeded and filled with Cebuano chorizo, cheddar cheese, and carefully wrapped in light pastry and deep fried. This app is served with garlic mayo dip.

Pick one up and hear the opening crunch as your teeth sink into it, where the heat slowly lingers in your mouth like a lover not wanting to let go. The creamy cheese bursts from the inside like it’s been waiting for the right trigger to explode. The stuffing inside is incredible, swinging salt and sweet from the Cebuano chorizo. That spicy kick is manageable but if it’s too hot to handle, the garlic mayo dip cools down the rage and cuddles your tongue with garlicky creamy affection.

[Read more…]

1 Comment Filed Under: Inside Dish: A BITE of Food Tagged With: 16 branches, 2015, August 2015, branch list, commercial, Crispy Pata, dishes, Filipina, Filipino, food review, house specialty, Jericho rosales, Jericho Rosales photo, Kuya J, Kuya J bestsellers, Kuya J branches, Kuya J Crispy Pata, Kuya J event launch, Kuya J food blog, Kuya J food photos, Kuya J food review, Kuya J launch, Kuya J menu, Kuya J Opens In Megamall, Kuya J opens sixteenth branch, Kuya J recipes, Kuya J Restaurants, latest endorser, pinoy, plug, recipe, September 2015, TVC

Mama Empanada

September 8, 2015 by Janey

The empanada yo momma doesn’t know about. Okay, she does know about it. She should. Mama knows best and Mama Empanada could just very well be the best empanadas I’ve tried in Manila.

–

One is definitely not enough. I am talking about a box right. Because there’s no question that one piece just won’t cut it. One box ain’t enough. I could finish all twelve glorious golden pieces, its crust beautifully baked to a nice gentle crunch. And inside that crisp outer dome, softness gushes from within this pastry.

–

[Read more…]

2 Comments Filed Under: Inside Dish: A BITE of Food Tagged With: 1970, 2015, best Christmas ideas 2015, best empanadas in Manila, Between Bites, betweenbites, chicken empanadas, christmas bazaar, contact number, Empanadas, Filipino, food bazaar, food blog, food blog on Mama Empanada, food blogger, food review, food review on mama empanada, Mama Empanada, Mama Empanada home delivery, mama empanada how to order, mama empanada photos, Mama Empanada Valle Verde, Metro Manila, mom entrepeneur, original recipe since 1979, ortigas, Pasig, Philippines, pick up points, pictures, pinoy, Pinoy recipe, September 2015, Trina Cancio

Refresh with Oishi Great Lakes

September 1, 2015 by Janey

Oishi Great Lakes offers wholesome refreshment that goes well with meals, especially snack time. This new ready-to-drink juice are made with 100% natural juice that comes from the finest fruits and vegetables fused together to quench your thirst. No need to worry about artificial coloring, flavoring and sweeteners. It’s the refreshing way to add fruits and vegetables into your diet!

[Read more…]

1 Comment Filed Under: Inside Dish: A BITE of Food Tagged With: 2015, Filipino, food blog, food blogger, food post, food review, food review on oishi great lakes drinks, juices, Metro Manila, oishi juices, pinoy, review

San Marino Premium Spanish Sardines

August 26, 2015 by Janey

“Me athes una foto por favor.” I asked my Spanish friend Merry to teach me some Spanish words to help me get by during my Spain trip during my most recent Spain trip. Like, “La cuenta por favor” means you’re asking for the cheque. “Tu ta bien?” means everything is good? “Quanto cuesta” means how much, if you’re going around shopping. More importantly, especially if you’re traveling alone, one thing you should know how to say is, “can you please take my photo?”

That Spain trip was truly memorable. Other than it close to being an impulse, I was able to visit Barcelona, Madrid, Salamanca and Valladolid. I even kind of crashed a traditional wedding in Salamanca. There are many things to like about Spain. Their food was really awesome, from tapas or their little plates of dishes to callos, bacalao, paella, pulpo con gallega, and my simplest yet yummy discovery there, pimientos de padron. One thing though that really reminds me of Spain even when I was a young kid is what has become almost domestic to Filipinos, and part of our everyday consumption, is Spanish Sardines.

[Read more…]

Leave a Comment Filed Under: Inside Dish: A BITE of Food Tagged With: 2015, August 2015, best Spanish sardines, Between Bites, betweenbites, bottled spanish sardines, Corned Tuna, Facebook page, Filipino, food review, grocery, pinoy, Premium Sardines, price, retail, San Marino Premium Spanish Sardines

KFC’s latest product is a pizza!

July 3, 2015 by Janey

If there’s one chain that can get people talking, it’s KFC with the most unique and slightly outrageous products that they launch on certain special seasons. Early this year, KFC had everyone talking about the epic Double Down Dog. We thought we’ve already seen it all, but now they’ve come up with a no-crust pizza – the new KFC Chizza! It’s the craziest thing to happen to chicken and pizza – chicken fillet topped with pizza sauce, bell peppers, pineapple tidbits, pepperoni and melted cheese.

–

KFC Chizza – no crust, just your favorite KFC chicken with some of the freshest pizza toppings! For those who’d like to get first dibs before its official launch on July 8, KFC Chizza will be available in the following KFC branches on July 3 and 4: SM Fairview, SM Megamall B, Eastwood, People Support and Market! Market! We heard they’re only selling a limited number per store, so hurry and grab one now!

–

[Read more…]

Leave a Comment Filed Under: Inside Dish: A BITE of Food Tagged With: 2015, food blog, food review, KFC Chizza, KFC Philippines, KFC Pizza chicken, KFC Pizza product, Metro Manila, new, Philippines

Rikuseki An Japanese Restaurant in Legaspi

June 8, 2015 by Janey

Celebrated for serving one of the finest sashimi, sushi and Japanese fares in the metro, Sushi Kappo Kobikicho has modified its restaurant to what is now known as Rikuseki An. They still serve the freshest and finest sliced raw fish and seafood. Rikuseki An actually means a place of comfort and who won’t get comforted with fresh ingredients flown in twice a week from Japan to ensure quality.

Their menu is quite extensive which includes ala carte options as well as lunch and dinner sets. Like most Japanese restaurants in Makati, lunch sets are usually cheaper than dinner menus. Theirs ranges from as low as Php 400 to as high as Php 1000 whereas for dinner, it starts at Php 980 to Php 4000. Omakase is also offered in Rikuseki An where the chef will whip up small plates depending on his whim and what’s freshest in the market. It’s a full course dinner fully controlled by the Chef’s special selections.

During New Year’s Eve, Basemh who fancies the place recommended that us four spend dinner there. And for sure, we did SPEND. I was looking for the eject button on my seat so I can just shoot right out of there… but it’s bills that got ejected out of wallets. 🙂

On the Table

Cold Silken Tofu

A small plate of cold silken tofu topped with freshly grated wasabi was the complimentary appetizer from the kitchen

Akami Sashimi MP (Market Price)

Lean flesh of blue fin tuna

Fresh tuna with a deep-red hue of a steak and as meaty tasting yet tender and unresisting

Chutoro Sashimi MP (Market Price)

Medium fatty flesh of blue fin tuna

Basemh observed that among us four, I’m the only one that doesn’t dip my sashimi in the soy and instead just paste it a bit with some fresh wasabi morsel. I don’t like the salt taste from the dark soy to eclipse the natural subtlety of the top grade tuna.

Gradients of reddish to light pink with the lighter shades slash white streaks showing the marbling of the blue fin tuna. Rikuseki An’s Chutoro is a stellar piece of sashimi made of succulence. It’s delicate, faintly sweet, and a paradox of lightness and richness.

[Read more…]

Lung Hin at Marco Polo

June 3, 2015 by Janey

There was a lot of excitement when Marco Polo opened in Ortigas. The food buzz circulating was about a good Chinese restaurant at the hotel. Lung Hin is a contemporary specialty restaurant that features authentic Cantonese cuisine and fresh seafood. I first visited Lung Hin during my birthday lunch earlier this year and tried it again with family during our 2-day Holy Week stay in the hotel.

The restaurant interior of Lung Hin boasts of modern design with elements of elegant classic Chinese motif. There is a main dining area and private rooms for closed functions and celebrations. Try to reserve a table near the floor-length windows for a stunning view of the Ortigas area spanning across the Metro and soak in the wonderful natural light that fills the dining room.

On the Table

Seafood Hot and Sour Soup P380 (good for one)

It is quite expensive for a hot and sour soup served in a personal bowl but it is fairly filled with generous seafood bites.

Deep Fried Crispy Tofu with Delicate Pepper Sesame Sauce P280

It’s quite amusing when the menu item already describes itself and says it comes with a “delicate” pepper sesame sauce so there I was anticipating how delicate this “delicate” is. This was a good appetizer with cubes of tofu fried creating that firm outer layer that’s peppery yet inside it was very fragile like a light cream.

Stir-fried Squid with Mashed Salted Egg P380

This dish was easily my favorite on the table and has sparked a return after the first visit. The stir-fried squid was still very tender and obscenely coated with mashed salted egg giving it added grainy texture and delightful deeper flavor that’s salt-cured but not all too salty. Salted duck egg yolks are best for flavoring which has a sharp flavor – it tastes rich and fatty.