in town Archives - Between Bites - Bites of Food, Travel and Lifestyle

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

January 7, 2011 by Janey

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

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B&T Mexican Kitchen

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

B&T’s Chicken Mole Meal PHP 320

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

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

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

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

Steak Burrito with Cilantro Lime Rice

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

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

B&T (Burritos and Tacos) Mexican Kitchen

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

Ortigas Avenue, San Juan, Philippines

B&T Mexican Kitchen Album

Many thanks to Philip for the Chicken Mole!

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

B&T Mexican Kitchen – Burritos and Tacos Mexican Kitchen

December 7, 2010 by Janey

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

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

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

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

Step 1: Choose your meal

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

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Guacamole!

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Cheese!

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

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

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

Step 2: Choose your meat

Al Pastor PHP 310

Barbacoa PHP 320

Carne Asada PHP 320

Carnitas PHP 310

Chicken PHP 300

Chicken Mole PHP 320

Fish PHP 330

Shrimp PHP 350

Vegetarian PHP 290

Step 3: Choose your sides

Chips and Guacamole PHP 95

Chips and Pico de Gallo PHP 95

Chips with Chili Con Carne PHP 150

Ball Park Nachos PHP 220

9-Layer Dip Nachos PHP 220

Sweet Potato Fries with Garlic Sauce PHP 95

Step 4: Choose your drink

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

Step 5: Choose your dessert

Quesadilla de Fruta PHP 115

Mexican Fritters PHP 115

Chocolate Nachos PHP 105

Mint Nachos PHP 105

Strawberry Nachos PHP 105

Tres Leches

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

On the Table

Steak Burrito PHP 310

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

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

Nachos with Salsa PHP 95

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

Mexican Burger with Potato Fries PHP 310

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

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

Horchata PHP 50

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

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

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

B&T (Burritos and Tacos) Mexican Kitchen

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

Ortigas Avenue, San Juan, Philippines

B&T Mexican Kitchen Album

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

Stop in the Name of Food at Whistlestop

September 14, 2009 by Janey

The 70’s era brought in disco fashion, punk music and Afro ‘do among other things. Specifically, 1977 was remembered as the year of Elvis’ death. To a nostalgic Manila, that year was when the very first 24/7-restaurant opened in the Metro. Whistlestop has been pleasing our palates with scrumptious meals since 1977.

When the original owners of Whistlestop migrated to US, people thought that that will be the last of an old Manila favorite. The new management, friend of the former owners and confessed Whistlestop fanatic back in the day, Lex Ledesma (of Nami Boracay fame) along with his business partner Dennis Gan, once again opened the doors of Whistlestop early this year.

September 6, 2009 -Sunday lunch was spent in the reopened restaurant. Stepping into the dining area transports one to an old Grand Central train station accentuated with suitcases, lampposts, old cola bottles and vintage cameras. Huge black and white photos of Grand Central decorate the off-white wall. There is one semi-secluded area good for a date or a group of four who wants to shun away from the usual chatter.

Here, one will find a varied clientele, ranging from Japanese and American businessmen to young professionals to families with young children. The restaurant is still operating 24 hours, now equipped with Wi-Fi Internet and SKY Cable TV. The menu at Whistlestop is quite extensive with numerous appetizers, pasta, and other comfort dishes.

On the Table

Spanakopitas PHP 180

6 pieces of phyllo pastry appetizer with three-cheese filling served with marinara sauce. It was an absolute favorite on the table as it provides an inviting taste for the memorable dining that follows. Sink your teeth in the soft golden pastry film that bursts with cheese -slightly sharp and pleasantly lightly salty.

Buffalo Chicken Wings Boneless PHP 220 (Add Bleu Cheese PHP 50)

The Boneless Buffalo wings were another hit. It somehow reminds me of “Bugsy’s” version of boneless Buffalo wings –crispy skin, has a tinge of spice that delicately gives a heat punch that is not overly powerful. It succeeds in coating the wings with a zing without excessively saucing the chicken meat retaining the chicken meat’s moist.

Both appetizers left us wanting more.

Spaghetti Bolognese PHP 180

The Spaghetti Bolognese is a dish of nostalgia bringing you back to childhood favorite of homemade or birthday party spaghetti –simple tomato and meat pasta dish carrying one to a melancholy of familiar taste that warms the heart and delights the stomach.

Hainanese Chicken Soup PHP 35

During the rainy days, I always crave for warm broth to soothe the cold weather. Glad that this old fashioned diner serves Hainanese Chicken soup personal size.

Hainanese Chicken Rice Boneless PHP 250

The poached chicken was moist, perfectly steamed, served with a touch of soy. A serving of three different sauces accompany the Hainanese chicken rice set: chili, ginger and think dark brown sauce. The fragrant rice could be a little tad sharper or tastier to perfectly go with the chicken.

Crispy Pata Large PHP 420

Another one of their bestsellers particularly to a group of drinking friends

Sate Ayam PHP 160

3 sticks barbecued chicken served with sate rice and peanut sauce

The strength of Whistestop lies on classic favorites of comfort dishes where the tastes linger keeping the memory of good food alive even well after the visit. It was definitely one vibrant table of assorted dishes. Service by an energetic staff is friendly and efficient. Whistlestop has earned a well-deserved reputation for consistently serving quality food and impeccable service for so many years -comfort food at its finest. Happy patrons leave this restaurant satisfied and looking forward to their next delicious Whistlestop dining adventure.

Photo Souce of Whistlestop signage: Azraelcoladilla.com

Whistlestop

28 Jupiter St., Bel-Air Village,

Makati City.

(632) 896 1989

Whistlestop Album

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Agave Mexicana Cantina

September 2, 2009 by Janey

There is suddenly an eruption of Mexican restaurants in the Metro in the past year. I’m quite happy to see that more and more Filipinos enjoy Mexican cuisine. Locals have favored Japanese and Italian fares for quite some time. It’s time to open them up to the wonderful world of Me-*hic*-o. Don’t forget to order you ice cold beer or margarita with the dishes!

On the Table

Nachos Grande PHP 350

A stack house of corn chips drizzled generously with cheddar cheese, sour cream and topped with your favorite Mexican flavors, guacamole, pico de gallo, jalapeno, refried beans and ground beef. It’s another happy mess to eat and munch on.

Chicken Quesadilla PHP 195 Solo PHP 325 To Share

Lighted toasted flour tortilla with chicken meat and cheese, served with pico de gallo, sour cream and guacamole on a bed of fresh lettuce.

Steak Chimachangas PHP 295

Steak Yucatan Skewer PHP

This is one of my favorite dishes in Agave. The skewered steak cubes with roasted vegetables -juicy and tender meat with a hint of lime and grill flavor. The meat has the right medium doneness.

Agave Mexican Cantina offers guests authentic Mexican dishes made from the finest ingredients available as well as party packages on your special occasion. Enjoy Caliente nights at Agave Libis every Friday and Saturday from 10pm onwards.

*Photo Source: www.frannywanny.com

*Photo Source: www.agavecantina.com

Agave Mexican Cantina

Streetscape Level 1, Shangri-la Plaza Mall

Mandaluyong City

+632.6336591

Unit FB11, Sky Garden,

SM City North EDSA, Quezon City

(632) 332 2725

Eastwood Citywalk 1 Unit H-6
188 E. Rodriguez Jr. Avenue
Bagumbayan, Libis, Quezon City, Metro Manila
+632.9126989

www.agavecantina.com

Agave Album

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Past Love Rekindled at Pasto

August 14, 2009 by Janey

Previous to the discovery of Ristras, Pasto was frequent in the call log. Bubba and I were reminiscing the other night how much we crave for Pasto before. Pasto was our favorite go-to-restaurant for DVD food. The Greenhills branch is rung ahead of time to order 2 batches of crostinis with chicken pate and pomodoro salsa dips. Grab, pay and off to home movies.

I also like eating at home since Bubba finishes most of the salsa, so I have to replicate with a homemade one. Diced tomatoes, diced red onions (nominal), fresh basil, olive oil and balsamic vinegar, (mmm-mm!) I can have as much as I want. Soon, we were pairing our Pasto “to-go” order with Sandy’s Pizza’s buffalo wings, which we also got quite akin to. Interestingly, we only order the wings (they deliver for 2 orders) and not the pizza.

Another favorite in Pasto is their Romano entrée (PHP345). Romano is crusted chicken breast with spinach and roasted mushrooms in a Gorgonzola cream sauce served with fettuccine.

On the Table

Zuppa di Pomodoro PHP 95

Pasto has the best roasted-tomato cream soup in the Metro. Its semi-smooth thickness is exactly right without making it appear like a tomato puree. There’s a hint of Parmesan and cream taste in the roasted tomato soup. Garnished with fresh basil on top that adds a minty flavor perfect for that hot soothing spoonful.

Crostini, Pasto’s famous version of Italian crostini served with your choice of “dips.” One order is equivalent to 8 pieces of crostini shaped like a pizza slice –thin, toasty and crispy. Price of crostini depends on the dip.

Chicken pate PHP 125

Pomodoro Salsa PHP 105

En Route to the Perfect Bite

Spread the chicken pate on the crostini
Put a bit of the tomato salsa on top with a drip of the balsamic olive oil dressing

First layer of taste is good enough for me.

3. Add another layer of flavor by adding grated Parmesan cheese.

4. To add some heat, add the chili flakes

Before Ristras’ burritos and nacho chips, this was our comfort food.

Ortaggi PHP 225

Spaghetti cooked with artichokes, olives, sun-dried tomatoes, and feta cheese. The usual order is Romano, Vongole or Frutti di Mare, but we took a detour and ordered a pasta dish we haven’t tried –Ortaggi. It was a tad bit on the sweet side (probably from the sun-dried tomatoes which I really love) that I wasn’t expecting. We only finished half of the pasta, partly because we needed to run off to watch GI Joe.

Pasto

Greenhills Theater Mall

Unit F&B-5, Greenhills Theater Mall

Greenhills Shopping Center, San Juan

(632) 722 4992

El Pueblo

Julio Vargas Ave cor. ADB Ave

Ortigas Center, Pasig City

(632) 634 0157

Paseo Center

3^rd Floor, 8757 Paseo de Roxas

Salcedo Village, Makati City

(632) 893 0588

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9 Comments Filed Under: Inside Dish: A BITE of Food Tagged With: 2009, 2010, affordable, Agave Mexican Cantina, andrew tan, August 1, Authentic, barbacoa, berks, best, best Italian, Best Mexican, branch, branches, burgers, burrito, butch, Cafe, Cali Mex, California, celebrity, Charlie’s, Charlie’s Grill, Chef Rob Goco, chorizo brown rice, cilantro wild rice, coffee, cris darwin lim, Cyma, darwin, delivery, DLSU, dogs, Eric, eric ryan tang, ERT, expensive, Filipino, food review, garlic sauce, Good Service, grand opening, grill, guacamole, hotdogs, how to create a burrito, how to make, image, in town, Italian, J. Abad Santos, Jalapeño, jim, jim harold lim, la salle, latest, location, management, Manager, marie, marinade, math, meat, menu, Mex, mexicali, Mexican, Mexican restaurant, new, new branch, number, opening, Pasto, Philippines, Photo, pinoy, pre-nuptial photos, price, recent, recipe, restaurant, Restaurants, Ristras, salsa, San Juan, San Sebastian Church, service, shredded beef, Steak, supplier, take out, tang, Taste Manila, Venue, Video, wedding, wedding season, weddings in Manila

Addicted to Ristras

July 30, 2009 by Janey

I seriously cannot count how many times I’ve been to Ristras. I’ve had one too many visits since it opened. I would have gotten a loyalty card by now if they have such customer management system.

July 24, Friday night, we are back again in Ristras but not for our usual “to go” food to be gorged on a DVD night. We were there to give Butch a congratulatory pat on the back for his upcoming wedding on August 1, Saturday.

It’s already this week and just 3 days ago, I attended Didi’s wedding. I still shake my head in disbelief knowing at least 9 people who are getting married between today until mid next year. It’s the wedding season!

Butch and Marie, who I had some time to bond with during a spontaneous Tagaytay getaway, are one of the nicest and most sensible couples I know. Both are currently working at P&G and have been together since 3^rd year college.

Other than Andrew, it was Cris Darwin, Eric, Butch and Jim’s first time at Ristras. We were just here 2 nights ago (err… every 2 nights before that as well?)

The boys were a bit overwhelmed with the array of delicious ingredients in front of them. Same sentiment I had when it was my first time there not so long ago. I’m glad I was assisted during my selection of what’s going inside my burrito from Chef Rob. I was glad to give the same assistance to the berks.

Create Your Own Burrito

First: Choose Bowl or Burrito

It’s a matter of eating it in a bowl or in a wrap

Second: Choose Your Rice (Easiest!)

2 choices: Cilantro White Rice or Chorizo Brown Rice. (You can also forego if you’re on a no-rice diet)

I go for the chorizo brown rice, wonderful color, fantastic grain.

Third: Choose Your Meat (or Go Vegetarian)

Steak –good quality meat soaked in hours in Chipotle Adobo marinade and then grilled medium rare. Very tender and tasty

Chicken –grilled chicken meat in jalapeno marinade

Carnitas –free-range pork braised and seasoned with thyme, bay leave, orange juice

Barbacoa –slow braised shredded beef with cumin, cloves and other spices

You can choose 2 meats for your burrito, which will be separated on each side.

**Go Vegetarian and pack on the bell peppers, black beans and red beans or you can just add it all to your meat

Fourth: Add-ons!

Choose your add-ons: Jalapeno, pico de gallo salsa, tomatoes, tomatillo green chile salsa, roasted chili corn salsa, sour cream, grated cheddar and white cheese, guacamole or no need to choose, you can go with “all the works!”

The serving is good for a hungry one or best shared with a good friend! Now it’s time to order your nachos!

On the Table

Steak slash Barbacoa Burrito PHP 290

Bubba and I decided to split a burrito. It was steak, brown rice and all the other works on one side while it was barbacoa and brown rice on the other. Savor every mouthful

9 Layer Dip with Nachos PHP 255

I really love Rockefeller’s 7-layer nachos but being so far away in Makati, I’ve replaced it with Ristras’ 9-layer dip. 9-layer-dip is brimming with 9 colorful layers of fresh ingredients starting from 2 kinds of beans, sour cream, tomatoes, pico de gallo salsa, onion, corn, chopped olives, jalapenos and guacamole if you wish. Create a perfect bite by getting a piece of everything. We usually ran out of chips but we just grab a Tostitos Hint with Lime tortilla chips from our stash at home and it heightens eating this delicious comfort food. It’s actually more perfect with Tostitos.

Whatever you decide, the garlic sauce makes all the mix and matches come together. The white yogurt sauce suffused with loads garlic has the right consistency compared to other garlic sauces that are diluted. It gives a softer and creamier supplement to each textural bite.

(Chris said that after that Friday visit he finally hit the mark and would probably visit after a month. Newsflash: we were at Ristras last night, only 5 days after that vow.)

If Meg Ryan is addicted to love, she definitely needs to pay Ristras a visit.

CHECK OUT B&T Mexican Kitchen along Ortigas Avenue.

B&T Mexican Kitchen

B&T Mexican Kitchen Chicken Mole

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J. Abad Santos St. Corner Lopez Jaena

San Juan City

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8 Comments Filed Under: Inside Dish: A BITE of Food Tagged With: 2009, 2010, affordable, Agave Mexican Cantina, andrew tan, August 1, Authentic, barbacoa, berks, best, Best Mexican, branch, branches, burgers, burrito, butch, Cali Mex, California, celebrity, Charlie’s, Charlie’s Grill, Chef Rob Goco, chorizo brown rice, cilantro wild rice, cris darwin lim, Cyma, darwin, delivery, DLSU, dogs, Eric, eric ryan tang, ERT, expensive, Filipino, food review, garlic sauce, Good Service, grand opening, grill, guacamole, hotdogs, how to create a burrito, how to make, image, in town, J. Abad Santos, Jalapeño, jim, jim harold lim, la salle, latest, location, management, Manager, marie, marinade, math, meat, menu, Mex, mexicali, Mexican, Mexican restaurant, new, number, opening, Philippines, Photo, pinoy, pre-nuptial photos, price, recent, recipe, restaurant, Restaurants, Ristras, salsa, San Juan, San Sebastian Church, shredded beef, Steak, supplier, take out, tang, Taste Manila, Venue, Video, wedding, wedding season, weddings in Manila

Taste of LA

June 4, 2009 by Janey

It was my doting sister Joanne’s 19^th birthday last May 25, 2009. We spent her birthday dinner at Taste of LA restaurant located at Tomas Morato, Quezon City.

On the Table:

(Join the club, I don’t like my photos too)

Buffalo Chicken Wings PHP 310

We have very high standards for buffalo chicken wings having tasted so many variations from different restaurants. We have three on our favorite list –sure fire no disappointment when you check out the buffalo chicken wings there (will do a separate post on this). However Taste of LA’s version wasn’t even at parity. The meat was tough and dried out. There will definitely be no repeat order for this one. The whole table agrees.

Lazy Beef Fondue PHP 420

Tenderloin tips with various dips served with olive and mushroom fried rice on a separate container. I had another presentation envisioned prior to seeing the plate on our table. I thought we were going to cook the beef ourselves but it was served cooked. No problem there, we were starving anyway. The beef was very tender and had a garlicky taste. There was no need for the sauces served on the side. Presentation I must say can do better though but the beef was wonderful.

Char grilled Lamb Chops with fried garlic and brown gravy PHP 580

This was my dear mother’s order. I took a few bites and it was okay. She liked it and finished the three racks. I wish they also served a small amount of mint on the side as an alternative condiment choice.

Hot Hot Hot Sausage Pizza PHP 350

Thin, extra crispy pizza with hot Italian sausage, garlic, and mushrooms. Everyone gushed about how good the pizza was. It was particularly thin but the crunch invites you to bite some more. It was insanely good that everyone was on it! The pizza is prompting me for a second visit soon. I hope it’s not the same as the Persian and Lechon cravings back again.

Fettucinne with Shrimps in Jalapeno Cream Sauce PHP 420

I requested the wait staff to change the pasta to spaghetti instead of Fettucinne. I’m not that fond of Fetuccine’s think cuts. He politely inclined the request. We were only able to touch a portion of the pasta because we were so full by this time and I liked it a lot. Had a touch of lemon or citrus taste to it with a kick. The shrimps bring a different texture and balance to the Jalapeno cream sauce.

Taste of LA

171 A. Roces Cor. Tomas Morato

Quezon City.

+632 3742461

+632 5251352

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08.08.08 @ Myron’s

August 11, 2008 by Janey

Bubba, on the phone with Darlene, leans over and lands a soft peck on the lips as my right hand closes the car door. I surreptitiously whispered that the Coke Vlogging Awards was transferred to Greenbelt instead of MOA. He mouthed, “why” and casually my shoulders shrugged, “Maybe because of the rain?”

“Yea, but Jane says the Coke’s blogger event was transferred to Greenbelt,” he says on the phone. I was squirming in my seat, debating whether to blurt out my plan or just remain quiet at the passenger’s side. I didn’t want him sending Darlene or anyone else to the wrong venue.

I had to keep my lips closed. I made a reservation at Myron’s for a dinner date with Bubba. Our initial plan that evening was to attend the Coke event but after lunch I decided to take out Bubba for a date.

With a glowing review from Lori of Dessert Comes First, Myron’s was the choice in mind (as the place to celebrate the opening of the Beijing Olympics…) to take an ordinary evening and celebrate my relationship with Bubba. It’s been a while since we last had a romantic dinner.

Myron’s is a handsome sophisticated restaurant located at the corner of Greenbelt 5. Gray tables and brown and orange chairs fill the room, including a funky couch with green polka design. On their tables stood a short yellow flower parked in its own solitude. A leopard candleholder catches the eye and casts a warm romantic glow on the dining experience. Carefully arranged square mirrors adorn the wall as well as an abstract painting at the far end. Get transfixed in the enormous wine display that houses their reasonably priced wine collection.

Owner Mon Eugenio, a seasoned restaurateur put together an irresistible menu with a wide range of dishes from grilled steaks to creative appetizers and pasta.

On the Table:

Prawn Bisque PHP 190

Pumpkin soup is always the favorite –that or clam chowder. Ordering something new started the mood right. The prawn bisque was split into two and served with slender toasted garlic “crouton” with bacon bits. One slurp of the soup opened our disposition to greater things to come. The essence of fresh prawns was evident in the thick creamy soup.

Bianca’s Cut PHP 900

My carnivorous side is on the prowl lately although it’s been daunting the pockets. Roast “1855 Brand” Premium Black Angus Rib Eye of Beef. I was eyeing the 400 grams (which looked better priced at P1575++ than Mamou’s P1680++) but opted to go for the smaller cut. Served with a bulb of roasted garlic and vegetables, the 240 grams rib eye was perfectly grilled as ordered. It came with 2 sauces, a strong Shiraz demi glaze and a flavorful Peppercorn sauce. The meat was tender and has sufficient flavor –the only grievance is the slice of meat that was slimmer than anticipated. Steak has to be buffed, one where the mouth gapes wide open for a bite.

All steaks come with a choice of starch, baked potato, mashed potato, French fries or garlic/steamed rice. Baked potato with Ementhal cheese was very tempting but conventional side kicked in with the order of fries.

US Angus Black and Blue Burger PHP 450

There was no description of the burgers but the choice of US Angus Black and Blue burger was made prior to reading the menu. Kubiertos and Dessertcomesfirst both ordered this bolstering my selection. US Angus Beef burger with mushroom and peppercorn served with towering onion rings –the best I have tasted and fries. Not a big fan of onion rings but this one proved to be the exclusion as it converted me to an instant admirer.

Service is knowledgeable and efficient by a friendly young staff. An excellent dinner at Myron’s was enjoyed tremendously and I was glad that among the three choices I had that night, Myron’s delivered.

Myron’s Album

Leave a Comment Filed Under: (NEW HERE??) TAKE A BITE OF THE FAVORITES FIRST!!!, Inside Dish: A BITE of Food Tagged With: 08 08 08, 888, August 8, Beijing Olympics, best, Dessertcomesfirst, Greenbelt 5, in town, Kubiertos, Mon Eugenio, Myron's, premium cut, Steak, steaks, US Angus

Deliverance @ Mamou: Home Kitchen

August 1, 2008 by Janey

One of Bubba’s high school friends, Charles Lu, is leaving for New York to study photography. Eric asked Bubba to ask me if I had any suggestions where to celebrate Charles despedida dinner. They wanted to meet somewhere around Fort and since I meant to give Mamou’s steak another go, I suggested to bring the party of 15 there.

“Mamou mia, here I go again, My my, how can I resist you?” Other than the steak blip on my first visit with my high school friends, everything else satisfied my appetite. My biggest appetite that night though was for their famous steak, which was overdone, thus the letdown. Jorge Fores, the husband of Malou, said that it is the restaurant’s policy to replace any dish that does not satisfy the guest. It was really classy of him to offer a steak replacement on my next visit.

July 30, 2008. As customary, I sent an SMS confirmation to Annie on the number of party in the morning. The group’s reservation was the 2^nd dining time at 830pm. Manager and host, Annie will have you feeling welcomed and comfortable with her accommodating attitude. She greets a warm hello to each patron that walks through the doors. Service from the staff is professional and gracious. Notably, Rome and Jov attended to our table pleasingly.

Their menu is a list of tempting dishes like the roast pork and chicken, citrus rubbed pork and chicken served with helpings of buttered onions, red or white rice, cinnamon plantains, and black beans. Made, Eric’s pretty girlfriend, who was seated next to me, checked what I could recommend. I pointed to the roast pork and chicken.

The cozy dining room is very simple, decorated with warm tones of beige and rich brown wood. Framed magazine features of Mamou adorn the subdued colored wall. The restaurant is not stuffy and pretentious. It was warm and welcoming reminiscent of a family friend’s dining room.

On the Table(Bubba and mine only) :

Various breads and butter (Free)

While munching on the buttered wheat bread, I deliberated on what to order. I decided to get the steak again and an appetizer. I asked Bubba what his order was and he said the Beer Battered fish with a tone of finality. He knew I’d suggest something new to try, like the lamb venison (Woo’s order), but with the look he had on his face, I knew that the BBF (Beer Battered Fish) is his newfound BFF (Best Friend Forever). Finally, we settled on our orders of Melba Chips, 17lb Angus Steak, Beer Battered Fish, and Frozen Mojito.

Melba Chips and Vegetable Mushroom Dip with Truffle Oil PHP 185 ++

Fran suggested that I get this when I told her last Tuesday during the Healthy Shabu Shabu event about a Mamou revisit. I promised to try it. It is a starter plate of crunchy but soft Melba chips paired with a mushroom dip drizzled with truffle oil. Like no other, the smell of truffle can delight the senses.

Angus Prime Steak PHP 1680 ++

US Angus Prime rib-eye served with your choice of siding. Since the two sidings we previously ordered hit a home run, we ordered in a single breath the same sidings of corn pudding and red steak rice. It was served earlier than the 20-minute mark and what good timing because I could not contain my excitement to sink my teeth in the red meat. Rome came to the table and announced that it was complimentary. Cheers!!! The steak Bubba and I ordered this evening was the replacement of the steak we previously ordered.

A great charred outer layer forms crust of the meat. Steak cooked in medium this time had a pinkish red middle part while the outer portion was pinkish brown. The Angus steak is moist and flavorful. For sheer indulgence, I drizzled the fat oil on top of the cut steak. One bite and I was in steak heaven, this time chewing delicately. I was liberated from the disappointing memory of the initial steak we paid for. I definitely now know where to point to when craving for steak.

My primal urge to grab the meat with my bare hands had to be contained. Oh don’t you just wish to be back in the Paleolithic era where fork and knife were unreal? The steak was so good that Charles loutishly grabbed more than a few pieces of steak (more than what I had) from the plate. I wanted to defend the plate with my fork and say, “Hey be decent and order your own. This is my only food!”

Beer Battered Fish and Potato Wedge PHP 255

Satisfied Bubba’s palate as much as it did last time. It was served with malt vinegar.

Frozen Mojito PHP 145

The greenest mojito drink I have ever laid eyes on with purplish brown salt on the glass. It was a big drink and as much as I’d like to finish the whole drink, I couldn’t.

Woo gave us the story behind the name of Mamou, who is Malou Torres in paper, sister-in-law (thanks Noel for the correction) to the very successful restauranteur and caterer, Gaita Fores. Her nephew/niece had a hard time saying the name Malou, which sounded to them as Mamou and the name stuck.

Fresh Maine Lobsters are available sometimes and must be pre-ordered. Mamou also offers a selection of French and Chilean wines at PHP 550 per half glass. Mamou offers casual but fine dining, serving fresh, high quality food in large portions. Show of humility to call this restaurant only as a home kitchen while the dishes illustrate the taste of elegance and the after taste of comfortable home-cooked dishes

The family behind Mamou takes great pride in operating this delightful and splendid restaurant that constantly strive for perfection. Mamou combines the sophistication of modern day cuisine and a home kitchen. The results are sublime.