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Mendokoro Ramenba

February 25, 2015 by Janey

I’m a big fan of Yushoken Ramen. It will probably be the only reason I’ll drive to Alabang on a whim. I did a double cartwheel and a reverse twist while in the air when I found out that Yushoken gave birth to another ramen place in Makati. Yeaa, I’m that athletic, if only I don’t have 5 lbs of food in my tummy all the time.

Related Post:

Ramen Yushoken

Between Bites Top 10 Best Ramen in Manila

Last December 20, we went to check out Mendokoro Ramenba, a collaboration from Elbert Cuenca and Ryan Cruz. Don’t expect katsu and other Japanese items on their menu. Compared to other ramen houses in Manila, Mendokoro Ramenba aims to focus only on what they do best… ramen. Their ramen bowls are limited to 80 to 100 bowls only daily.

Like the Japanese, they have a systematic way of accommodating their guests to ensure efficiency and fluid flow of your ramen experience. We arrived around 11am and patiently queued. First stop is the cashier station to order, pay and receive your order slip that indicates your guest number.

When a seat becomes available, your guest number will be displayed. Once seated, hand your order slip and the ramen dispatcher will work on your ramen. Lastly, ENJOY YOUR RAMEN!

On the Table

Karai Tokusei Tsukumen Php 470

While ramen is usually served in one bowl, Tsukumen is served separately in two dishes – one that holds the cold noodles with the toppings and the other holding the dipping soup. The right way to eat a Tsukumen is to dip the noodles first before slurping everything inside my wanting mouth.

The strands of the noodles slither slowly inside the small hole of my pursed lips while the crunch of the bamboo shoots thunder from inside my mouth. The tender slice of chasiu quiets it down. There’s a pleasant saltiness that doesn’t cling to the tongue, likely from the minions of ground pork punctuating the pork flavor. The red orange hue with the glistening oil shows the presence of the spice that’s lingering but the extra order of the creamy tamago tames it.

Hiyas Modern Filipino Comfort Food, Kapitolyo

August 12, 2014 by Janey

Target that evening was initially a music-themed game night at Nomama in Capitol Commons but Tuesday traffic was horrible so Nats and I detoured to find a good restaurant to have a quiet dinner in and catch-up.

RELATED POST

Avi Bistro

Greeka Kouzina

Red Panda Bistro

Between Bites TOP TEN Best Kapitolyo Restaurants

I’ve visited Avi Bistro two weekends ago and Greeka Kouzina prior and saw that Hiyas was the only one I haven’t tried and made the suggestion to Nats. Hiyas has simple interiors that crosses modernity but has traditional sentiments. I love the use of space and mason jar droplights. There seems to be a reading area on the right with shelves of books displayed.

Avi Bistro, Kapitolyo

August 5, 2014 by Janey

Move over BF Homes and Tomas Morato-Timog area! Kapitolyo is aggressively becoming a hotspot for foodies especially with new restaurants sprouting in the area. In the last month or so, we’ve seen at least 6-7 new eating destinations launched there, and at least 8 others in a 3-4 month period. Watch out for my TOP TEN list this week listing down all the new ones to target.

After Saturday date night (bonding time) with my brother, Twin, he decided to join my sister and I in the 9am CCF Service last Sunday. The plan also for that day was to have a “Baby’s Day Out” and go swimming at Ace Water Spa, too bad I wasn’t able to join since I had a prior engagement. Knowing the grumblings of my tummy, of course, I couldn’t miss lunch.

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Look at that naughty smile! 🙂

Like there’s a plan to annihilate Tita or something. GULP.

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Avi Bistro has simple but charming homey interiors with spots of interesting chic trimmings. The right wall is a two-toned brick wall with the upper half oyster-colored and the bottom, red-painted.

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Written on the wall are the words, “Home brought closer to you,” which is an indication of what the kitchen repertoire is. Avi Bistro aims to make you feel right at home, relaxed and enjoying their comfort dishes.

On the Table

Amigo Crisanto’s Chili Con Carne P155

Choice of rice or nacho chips, sautéed ground beef infused with spices and topped with sour cream

Price points at Avi Bistro are very affordable. Their Chili Con Carne as an appetizer can likely serve 2-3 people while waiting for their mains. The sautéed ground beef is mixed with smashed refried beans and brown pinto beans then garnished with chopped green chilies, cheese, and sour cream.

I wish it was a little wetter than thick but it didn’t disappoint at all.

Papa Jack’s Crispy Chicken Adobo Overload P210

With choice of rice or mashed potato, 3 hours slow cooked chicken legs in Avi Bistro’s rich adobo sauce infused with dark chocolate and gravy

This was my favorite out of the 5 dishes we ordered. Yea I was able to escape ordering 5 instead of 3 (which my sister had pledged me to do) since we were 3 folks this time instead of 2.

I don’t know who Papa Jack is but he is rightfully the Papa of Chicken Adobo since it was so goooooooood. It was a simple black bowl with two pieces of chicken and gravy over hefty amount of rice. The chicken parts were likely fried first to a crisp and then coated with this peppery and garlicky adobo sauce that had me eating one spoonful of white rice after the other. Was I supposed to be on a no-rice mission? Abandon ship!

Broth To You by Ramen Bar, NEW Improved Broth

July 11, 2014 by Janey

You know the saying, who has eaten of the pot knows the taste of the broth? It actually means experience is the best teacher. Before the ramen fad broke out in Manila, Ramen Bar stood to serve us with one piping hot bowl of ramen after another.

Ramen Bar comes closer to Ortigas and Mandaluyong denizens when they opened their branch at The Hub in Greenfield District. If you started with Ramen Bar and have wandered off, you’ve got to visit again and try their new and improved ramen broth.

They now apply a more rigid process in ensuring the broth sets the tone of your ramen experience. Other than simmering the pork bones longer to have a better grip of the taste, Ramen Bar has added Abura, which is minced pork fat creating a more luxurious broth.

Grace Park, Rockwell

May 26, 2014 by Janey

Introduced to me by my college ex MB (SE), I loved Pepato and their Pan-roasted Chilean Sea Bass, Bistecca Florentina-style US Angus steak, Roasted Bone Marrow among other things. Frequenting Cibo during post-college years with MB who’s the real fan, I’ve basically tired everything in their menu but one thing I never grew tired of is Cibo’s Pasta Dela Terra, which I have tried to replicate at home. For a good long season, it was my comfort food and would order it to-go alongside Pasto’s crostini with chicken liver pate and tomato balsamic salsa –those days in the past when I could go carbo-loading and not gain a pound since I worked out 3-4x a week.

I was excited to try Gaita Fores’ Grace Park since its opening but couldn’t bear a Makati drive during weekdays in fear of horrible traffic. Good thing a Saturday evening opened up looking like it was full of promise.

Grace Park is a farm-to-table concept restaurant that changes its menu from time to time while retaining the favorites. Jorge Yulo designed the restaurant’s eclectic interiors that had mismatched chairs, tables, unfinished walls / ceilings, beautiful chandelier, bricks, and other eye-catching fragmentary details in an industrial loft-style design.

On the Table

Cioppino P280

An Italian-American seafood stew which has fragments of shrimps, scallops, clams, mussels and crab meat usually seasoned with oregano, thyme and basil in a tomato, garlic and wine base.

The cioppino had a well-balanced acidity, sweetness, and depth. The richness of the broth heightened by the presence of the clams and while the shrimp head (locally known as Ulang or freshwater prawn) serves as a beautiful accent, the seafood left unshelled gives an extra flavor.

The bread was firm enough to absorb parts of the cioppino without all turning soggy. Don’t wear white as you might get splats on your dress trying to nip on the seashells and get every meat out.

Mushroom Filled, Asiago Cream P280

I was initially piqued to get the Sardine Spread (P250) since I loved Fores’ Bangus Mousse at Café Bola but decided to try something new instead. I got crazy with Asiago cheese last year and kept trying to make grilled 4-cheese sandwiches using Asiago as one of the main mellow, smoother, nuttier and aged cheeses.

This app was actually mushroom variants cooked tempura-style. It had a good batter, crunchy and light, but avoiding anything deep fried lately, this felt quite oily for me, but compensated somehow by the Asiago cream.

Muscovada Beef Belly P

The top layer had smoked sweet caramelized crusting, with its fat glistening amidst the tender beefy meat. It was delightfully melting tender, only needing a few munch while the corn and French beans insert color and a stronger crunch.

Between Bites TOP TEN BEST Kapitolyo / Pasig Restaurants

May 7, 2014 by Janey

Kapitolyo has become a foodie capital having a good stretch of restaurants that offer anything from comfort food, dessert specialties, to international cuisines. Between Bites has rounded up all the worthy visits in the Kapitolyo area.

10. Joe’s Meatshack

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READ THE FULL STORY HERE:

Joe’s Meatshack

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Joe’s Meatshack has spacious interiors with lots of red and brown colors. The walls are adorned with funny posters. Menu is pretty straightforward, they offer burgers, fries, wings and some meals with rice.

What to Order:

Angus Beef Belly P260

This was surprisingly good. The beef belly was tender and the brown sauce on top was nice and wasn’t overpowering the taste of the beef.

Chili Cheese Fries P180

Medium-size cuts of French fries were smothered with chili and loads of cheese sauce. I only nibbled on two or three at the most since I was cutting down on my carb-intake. It was good and good value for money.

Joe’s Meatshack

9 East Capitol Drive,

Kapitolyo, Pasig City

(02) 542 0801 / (63 917) 318 5637

Operating Hours: 10am to 2pm

# 10 is a toss-up between Joe’s Meatshack and Juanito’s Bistro.

10. Juanito’s Bistro

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READ THE FULL STORY HERE:

Juanito’s Bistro

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Juanito’s Bistro is a cool house-cum-restaurant offering dishes and drinks at affordable prices. If you’re looking for a steady place to chill and grab a few drinks with your friends without breaking the bank, head over to Juanito.

What to Order:

Chicken Isaw P120

I missed eating chicken isaw or innards so when it’s available in a clean environment, I can’t help but order it. This order comes with 10 sticks of perfectly grilled, crunchy and chewy chicken isaw with smoky notes.

Garlic Hotdog P150

Since I love hotdogs and sausages, I can’t help but order this every time I see it on the menu. Grilled sausages are the best too. Juanito’s version is sautéed with lots of garlic and some green chilies then drizzled on the side with tomato ketchup.

Juanito’s Bistro

50 East Capitol Drive,

Kapitolyo, Pasig City

505 8043 / 0915 257 6105

9. Gostoso Piri Piri Chicken

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READ THE FULL STORY HERE:

Gostoso Piri Piri Chicken

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Peri Peri or Piri Piri or Pili Pili is the Swahili word for “pepper pepper” which is what is included in the marinade that wraps the chicken before grilling.

This pepper is African bird’s eye chili blended with garlic, lemon, herbs, paprika and brushed onto the meat.

What to Order:

Half and Half P750 (good for 2-3)

Instead of ordering ala carte meals, the shorter route was to not think and just eat so we got the half and half instead. Gostoso’s Half and Half is their 2-mains platter option that could either be Half Chicken or Slab of Pork or Shrimp Skewers.

Gostoso Piri Piri Chicken

51-B East Capitol Drive,

Kapitolyo, Pasig City

(632) 477 7330

8. Banoi’s

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READ THE FULL STORY HERE:

Banoi’s The Fresh Flavors of Vietnam

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Vietnamese cuisine highlights the freshest ingredients, minimal use of oil and weighty dependence on herbs and vegetables. If you’re looking for something light and refreshing, try the fresh flavors of Vietnam at Banoi’s.

What to Order:

Goi Cuon

The translucent rice wrapper vividly shows the encased plump shrimp, with some minced pork, lettuce and vermicelli noodle inside. This rolled appetizer tastes so fresh despite the filling of pre-cooked ingredients but nothing fried. It’s the taste of summer you want to keep replaying in your mouth, especially when dip lightly in a mixture of fish paste and vinegar.

Bo Luc Lac

The house favorite stir-fried spiced beef served with fried basil and chilli

Ba Noi’s. The Fresh Flavors of Vietnam

12 East Capitol, Dr. Kapitolyo,

Pasig City

(02) 893 7359

Monday-Saturday 11am-9pm

# 8 is a toss-up between Banoi’s and Open Kitchen.

8. Open Kitchen

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READ THE FULL STORY HERE:

Open Kitchen by 48 Concepts

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Its restaurant façade with floor length glasses is in white and earth tones. One can see straight through the dining room from the outside whose focal point is the well-lighted open kitchen that gives diners full view of the action.

What to Order:

Fisherman’s Staple P165

The dish was served with a seafood cake in the middle and the soup being poured on the side to surround it. The soup had a light sweet acidity that’s really present and pleasant.

Steamed Bamboo Shells P290

Garlic / White Wine / Chili

I was ecstatic to see bamboo shells on the menu. Open Kitchen serves their bamboo shells sautéed in garlic and white wine. I wanted a little more heat but loved the light, clean taste of the dish with the slithery velvety texture of the seafood that has an inside crunch.

Open Kitchen by 48 Concepts

71-B East Capitol Drive, Kapitolyo

Pasig City, Philippines

(02) 738 0102 / (0927) 443 9061

7. Silantro Mexican

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READ THE FULL STORY HERE:

Silantro

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I appreciate how Mexican cuisine is gaining ground in becoming a choice cuisine in the Metro. Some are trying their hand in marrying Filipino flavors with Mexican, thus calling it Fil-Mex. There’s one good Mexican place in Kapitolyo whose dishes are priced P200 and below.

What to Order:

Beef Nachos P160

For its price, the beef nachos satisfied. It was generously topped with cheese, which is always a good thing and the nachos had just the right portion of soggy from the sour cream and crunchy parts. The beef strips were cooked just right and weren’t tough to chew like I was half expecting. I could probably finish a basket of these nachos by myself next time.

Grilled Mahi Mahi P165

I’m trying to incorporate a lot of fish on my diet lately. The grilled mahi-mahi had a lot of good flavors going for it but still tasted light.

Silantro’s Pork Ribs P195

Pork is something I am trying to avoid but how can I bear not to give in if it has barbecue basting and grilled?

Silantro

75 East Capitol Drive,

Kapitolyo, Pasig City

0917 508 4748

Operation Hours: Open daily, 11am to 12am

6. Poco Deli

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READ THE FULL STORY HERE:

Poco Deli, A Revisit

In Crumbs: Poco Deli

Take a Poco Deli

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Poco Deli, situated unassumingly along East Capitol Drive in Pasig City, has only 5-6 tables including those outside. Upon entering, you’d notice Dave’s Natural Yogurt stand near the counter, display cases of cheeses and other deli products like sausages, and wine display at the end of the dining area.

What to Order:

Spanish Callos P320

A family recipe, slow cooked for 10 hours with choice of beef tripe and chorizo, served with bacon rice

Pomodoro PHP 155

The pasta pomodoro arrived 5-8 minutes after ordering. It had that sweet light tomato base on angel hair pasta.

Poco Deli

21 East Capitol Drive,

Barrio Kapitolyo, Pasig City, Philippines

(632) 664 0519

5. Mad Mark’s

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READ THE FULL STORY HERE:

Mad Mark’s

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Mad Mark’s is a small diner within the Kapitolyo neighborhood. The restaurant has an easy motif of black and red and white, typical hues of American diners. In a blackboard, words are painted that essentially portray what Mad Mark’s can offer. It’s a no-nonsense place for certified Angus beef, wings and all things that can quell your cravings. “We put all our money in our food. No compromise.”

What to Order:

Wings and Fries PHP 220

Wings with a Zing have interchanging tang / zing and spice playing in your mouth. I love how Mad Mark’s wings are so juicy and plump then covered with all those flavor. If you want your buffalo wings with a zesty kick, this is where you should get your fill.

Cajun Fries PHP

Thick cut potatoes are coated in a spicy mixture of Cajun seasoning then deep fried until crispy. Mad Mark’s Cajun fries’ coating provides really crusty parts that are addictive to munch on.

Lumberjack PHP 170

Crusty bread smothered with delicious shredded Angus beef, mushrooms, caramelized onions, green and red bell peppers and finished with mozzarella cheese.

Mad Mark’s

23 East Capitol Drive

Barangay Kapitolyo, Pasig City

(632) 342 6802

4. Nav Modern Thai Cuisine

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READ THE FULL STORY HERE:

Nav Modern Thai Cuisine

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If you’re looking for a Thai restaurant within the area that has some interesting take on Thai cuisine veering away from the conventional and with little surprises in between, NAV is worth a visit. Nav Modern Thai Cuisine has free wi-fi in the restaurant and parking space in front.

What to Order:

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.

Son-in-Law Eggs P180

What can be exciting about these eggs? The egg slices have an outer coating that gives it a crunchy exterior before the soft plush of the egg bites. It sits atop the serving dish with a thin-layer of sweet tangy sauce and wansoy leaves for garnish.

Nav Modern Thai Cuisine

16-C, United St.

Pasig City, Metro Manila

655.8395

# 4 is a toss-up between Nav Modern Thai and Ninak Asian Comfort Food.

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4. Ninak Asia Comfort Food

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READ THE FULL STORY HERE:

Ninak Asian Comfort Food

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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. Ninak’s dishes are not over the top and bring an amount of earnestness in their food, priced very reasonably.

What to Order:

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.

Pad Thai P208

Stir fried noodles with tamarind sauce, sliced chicken bits garnished with fried eggs, cilantro, peanuts, and bean sprouts

Pad Thai is like the spaghetti of my adulthood. I can eat a plateful of it with all the stir fried ingredients melding into each other. The taste of the fish sauce, sugar, vinegar and tamarind sauce enjoining and beautifully present and balanced highlights the dish. Squeeze a bit of lime juice to spruce up the dish and leave vivacious notes against the chewy rice noodles and crunchy bean sprouts.

Bagoong Rice P149

Shrimp paste fried rice with tangy green mangoes, sweet pork, chili, scrambled egg, green beans, shallot with a wedge of lime

Ninak

Unit 101 Seven East Capitol Building.

East Capitol Dr. cor. Sta. Rosa St.,

Kapitolyo, Pasig City

(02) 655 6902

3. Café Juanita

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READ THE FULL STORY HERE:

Café Juanita

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I discovered Kapitolyo in 2007 only because of Café Juanita. It was my favorite go-to-restaurant whenever I’m in the area then and it was still the old Café Juanita at the corner of United Street. There was a season I was very addicted to Café Juanita and rightfully so.

What to Order:

Beef Rendang P440

My favorite beef rending in Manila is found at Café Juanita. Their version is a little different and drier than the very saucy stew-like usual beef rending but its meat is packed with stark curry flavors. The tender beef cubes had crispy beef flakes as garnish. It’s beautiful.

Café Juanita

No. 2 United St. cor. West Capitol Brgy. Kapitolyo, Pasig City.

632 0357 / 0916 554 8107

Operation Hours: 530-10pm

# 3 is a toss-up between Café Juanita and Kanina Au Gusto.

3. Kainan Au Gusto

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READ THE FULL STORY HERE:

Kainan Au Gusto

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A Carinderia cannot get as artsy and eclectic as this. Kainan Au Gusto reflects the environment owner Dr. Boy Vasquez, same owner as the famous Café Juanita. Enter an unassuming door/small hallway that leads to the unique Kainan Au Gusto restaurant slash carinderia/cafeteria. The place is naturally ventilated (although they have a few electric fans you can turn on when it gets really hot) and the century-old pieces of furniture are certainly distinctive and arresting.

What to Order:

Beef Caldereta PHP

This was a surefire winner for me. Beef Caldereta is a kind of Filipino beef stew (sometimes goat meat) that’s tomato-based and loaded with potato and carrot chunks. Some variants can be on the really spicy side but Au Gusto’s version just had the right heat in it.

Turon P7

Beautiful turon that you can get addicted to.

Great Filipino dishes that are affordable and an ambience that is unparalleled to any other cafeteria-style dining, Kainan Au Gusto is truly one of its kind.

Kainan Sa Au Gusto

21 United Street,

West Kapitolyo, Pasig City

# 3 spotlight is also shared by Charlie’s Grind and Grill. Like Café Juanita, it was one of the first few restaurants I kept visiting within the Pasig / Ortigas area.

READ MORE:

Charlie’s Grind and Grill

2. Haru Sushi Bar and Restaurant

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READ THE FULL STORY HERE:

Haru Sushi Bar and Restaurant

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Glass chandeliers have pink flowers snaking around it reminiscent of cherry blossoms during spring time in Japan. Japanese fans and umbrellas decorate the walls. The sushi bar greets you as you enter the door and then the rest evokes eclectic Japanese.

What to Order:

Dynamite Roll P320

Sushi roll with spicy tuna, salmon, Japanese cucumber with a coat of tobikko

Each bite has exact portions of each ingredient making each of their freshness present. You get a taste of the best of the sea from the fresh spicy tuna and salmon while the julienned cucumber adds a crunch and clean swab. I just love the roll of tobikko inside my mouth and nibbling the miniature orange pearls with my teeth. I no longer dab my rolls in soy. I simply put wasabi on it and plop it inside my mouth.

Tori Kuwayaki P268

Fried chunks of chicken, glazed with the Chef’s special sauce

I love the crackle from the crispy skin that covers parts of the chicken pieces. The honey soy garlicky sauce evenly coats the pieces wrapping moist chicken meat inside.

Haru Sushi Bar and Restaurant

#21 West Capitol Drive,

Barrio Kapitolyo, Pasig City

(632) 631 0597

Open daily for lunch and dinner

The #2 spotlight is also shared by the new players in the area, specifically Capitol Commons, who have brilliant dishes in their menu too, other than becoming the new watering hole: Tipsy Pig and Black Olive.

2. Tipsy Pig

READ THE FULL STORY HERE:

Tipsy Pig

Gastropub is a pub, bar or tavern that offers meals of high quality taking the usual pub grub of burgers, chips, lasagna, chili con carne, bangers and mash, steak, fish chips and spinning it into a fresh and gourmet revival. It’s a concept that reinvigorates both pub culture and British dining.

What to Order:

Zuppa di Tomate P150

Hearty slow cooked tomato puree, crème, mozzarella, cheddar

The sweet acidity of the tomato soup repressed by the coolness of the crème was a great opener. The cheddar adds just the right saltiness to complete the balance while the nachos add a bit of crunch unless those parts subdued already by the liquid.

Beer Can Chicken P750

Roasted whole chicken, a can of Pale Pilsen, grilled tortillas, and BBQ sauce

I totally ignored the tortilla as I went for the chicken meat which was incredibly juicy, I could see tears gush out of it, and it yielded to the tender touch of fork and knife.

Lava Cake P180

Molten chocolate cake oozing with warm chocolate ganache, topped with vanilla ice cream

Tipsy Pig Gastropub

U-21A & R-2B Capitol Commons,

Meralco Ave. cor. Shaw Blvd., Brgy. Kapitolyo,

Oranbo District 1, Pasig City

(02) 570 4620 / 0916 734 2837

Operation Hour: Daily 4pm to 3am

2. Black Olive Cerveseria

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READ THE FULL STORY HERE:

Black Olive Cerveseria

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The two-level restaurant with an outdoor patio dining area only has its yellow signage as its spot of color. Stepping inside, the dimly lit dining room akin to a beer cellar is decorated in warm tones of beige and rich brown wood surrounded by glass walls. The long bar fronting the kitchen and the high ceiling add a dramatic touch to the interiors. Diners can enjoy cocktails or beers while waiting for a table or right before dinner –or vice versa.

What to Order:

Black Olive’s Barbecue Pork Riblets P415

I had a good feeling about this order and it lived up to expectation. Pork riblets were tender and smothered evenly with the barbecue basting that each bite was flavorful. They serve with extra barbecue sauce on the side to get you addicted enough.

I could eat a bucket of this with my fingers, nitpicking and nibbling every meat in sight, not caring if I have barbecue sauce mustache on my face and messing up my shirt. Not entirely sexy, but hey, my fat belly totally threw the idea of the window.

Black Olive Paella P635

Pork, Chorizo, Prawns, Squid, Mussels, and Clams

The paella looked very wet at first that I doubted it will crisp up the bottom layer of rice resulting to my favorite part, soccarat. It looked oily too after scooping spoonfuls of paella but we all justified it is good quality olive oil so we totally abandoned health concerns.

I’m giddy to note that there was burnt rice part at the bottom after a while and of course, it had my name written all over it.

Pan Seared Beef, Arugula, Gorgonzola Pizza P485

Black Olive

Capitol Commons, Kapitolyo,

Pasig City

1. Nomama Ramen

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READ THE FULL STORY HERE:

New Attractions at Nomama

Nomama Restaurant

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Artisan means someone who has a skill in a trade. Chef Him Uy de Baron is definitely skilled in the kitchen, without a thread of doubt.

What to Order:

Mushroom Gyoza

No need for any dipping sauce, just put a dash of hot sauce.

Wagyu Beef Cheek Ramen

Wagyu beef relents to the fork and to the bite. Poached eggs add to the tasty milky broth that slices through the beefy flavor –all these flavors allowed me to drift away. So much for loss of words?

Spicy Tongue Dry Noodle

Tender ox tongue in Korean spicy sauce, black tofu, in garlic stuffed in tomato and noodles in garlic oil

Nomama Artisan

Capitol Commons,

Kapitolyo, Pasig City

Did I miss anyone significant on this list?

Let me know who made your TOP TEN Best in Kapitolyo.

Happy eating! Cheers!

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5 Comments Filed Under: Inside Dish: A BITE of Food Tagged With: 11 tables, 2013 restaurant, 2014 restaurant, best food blog, best Italian restaurant, best list, best of best, best ramen place, best restaurant list of Kapitolyo, Between Bites TOP TEN Kapitolyo, Capitol Commons, dinner dates, food blog, food blogger, food photo, food review, Hanamaruken drunk man, Hanamaruken Ramen Trinoma, Kapitolyo review, list, menu price, new, new restaurant Ortigas area, Osaka, Pasig, Ramen Bar, Top 10 Kapitolyo, Trinoma mall restaurants, Wrong Ramen

Zucchini

April 14, 2014 by Janey

In a dystopian, post-apocalyptic nation, I could be a 16-year old almost starving to death hunting and gathering for my mother and sister. I didn’t become a “tribute” that must fight to the death in an outdoor arena until only one individual remains, but I’m in a hunger game of my own most times. This bottomless pit of a gut I have is likely the culprit.

Lately, I’ve been exercising a lot – my right to eat plenty of meat a.k.a steak. I was in the pursuit of this worthy endeavor when we landed at the doorsteps of Zucchini. I was craving for grilled porterhouse steak badly and I guess the wailing, jumping up and down in the car and shrill voice that kept uttering, “porterhouse, porterhouse” like an obsessed woman were subtle hints. I’m not really entirely sure what gave me away.

I wanted steak but couldn’t decide where to go but since I was meeting my colleagues after dinner, we circled the Tomas Morato area. ST decided to try Zucchini randomly. It was slightly more refined than what I had in mind for dinner that night but ST wanted to indulge me.

Zucchini sits at a quiet corner lot of Scout Tuazon. There’s a tall wooden wine rack that catches my attention as I enter their dining room. Inside is an elegant fine dining restaurant which serves a diverse selection of Modern European cuisine and pretty d*rn good steak.

Hai Chix and Steaks

April 14, 2014 by Janey

Tuesday saw me finally taking a quick meal break after weeks-long of highly stressful work days. I have not gotten up from pages-long reviews of contracts, responding to never-ending emails and ate food without looking at them. Good thing Julian was to the rescue and grabbed an impromptu lunch with me.

I’ve been hearing a lot about Hai Chix and Steaks for months now but only found the chance to visit that day. It’s a small, hidden, casual dining restaurant situated at the back of Ortigas Home Depot compound near Last Home bar. The menu is written on a chalkboard and you order at the cashier / counter right beside the kitchen.

Hai Chix and Steaks claims that your best bet are their Hainanese chicken (Hai Chix) and steaks, thus the name. I was eyeing the Grilled Porterhouse Steak but decided to get it another time.

On the Table

Curry Laksa P220

The curry laksa was coconut-creamy and emitted just the right amount of heat from the pepper flakes. The wilted breansprouts still retained a good crunch against the prawns, fish balls, tofu puffs and glassy noodles. The garnish of crispy fried shallots added that sweet and salty shade.

Between Bites TOP TEN Best Ramen Restaurants in Manila 2014

April 7, 2014 by Janey

Heard of the book, “Chicken Noodle Soup for the Soul”? With all the good ramen bars opening left and right in the Metro somebody should be able to come up with a version, Rrrramen for the Food Soul.

Gone were the days when Shinjuku was the go-to ramen place or anywhere near the Makati Mile Long compound. Now, there are dozens and dozens of ramen restaurants to choose from. Between Bites has rounded up 10 of the more memorable or interesting ones.

The Happiness Found at Hanamaruken Ramen

March 27, 2014 by Janey

Some pursue happiness, others create it. In this case, Hanamaruken Ramen has created a Happiness Bowl and it’s their signature ramen. The story starts every 6pm of every day when Osaka locals queue religiously at the 40 branches of Hanamaruken. On good days, lines can go on until midnight. The top secret why they are lining up? It’s all found in one bowl… a Shoyu Tonkotsu ramen topped with a dark, tender and slow-braised pork rib.

I walked inside Hanamaruken Ramen that Tuesday evening with an invisible friend (I wish sometimes this good college friend of mine is actually imaginary but unfortunately invisible here has a different meaning). The restaurant has modern interiors with modish droplights and a glass display wall with quirky designs hanging while keeping the traditional Japanese impression with wooden tables and chairs.

I love this artwork. A delicious bowl of ramen can rock the boat.

On the Table

Gyoza P150

Pan fried dumplings

We started with Hanamaruken’s gyoza – traditional Japanese potstickers with a crispy burnt side. Inside the soft dumpling is pork and chives minced filling. Hanamaruken serves their gyoza with the typical dipping sauce and a spicy chili oil sauce if you’re looking for a little kick. I usually love to eat my ramen with a side of gyoza or karaage. I just can’t escape anything fried.

Signature Happiness Ramen P480

Founder Takaku Arakawa drew inspiration from his family’s 30-plus year expertise (Arakawa Pork Company, Est. 1982) in pork to create Hanamaruken’s most popular dish. They call it “Happiness Ramen,” a shoyu based tonkotsu ramen topped with a dark, tender, slow-braised soft bone pork rib.

This is not sliced pork rib, it is in fact, one whole slab. Quiver at the sight with anticipation. And yea, I am HAPPY about that. The carnivore in me is jumping in joy! The pork rib is slow-braised for over 20 hours to yield a fork-tender, strong-tasting meat that’s easily the focal point of the ramen bowl. I ordered Aji Tamago on the side. The marinated soft-boiled egg acts like a flavor-breaker as the egg yolk faintly creams up the broth and noodles.

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