new Mega Fashion Hall restaurants Archives - Between Bites

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.

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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.

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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.

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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.

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Your Local Restaurant, Makati

October 8, 2014 by Janey

My first visit at Your Local was a confusion of sorts. After the 9am CCF Service that Sunday, my sister, the baby popeye and I usually hunt down new restaurants to try. The restaurant “Your Local” is in my short hit list, but I haven’t had the chance to go since it’s located in my favorite “most light traffic” place, Makati. I was unusually game to drive to Makati that day, since it’s Sunday, and Waze my way into finding Your Local. My sister was the one helping me navigate through Waze. We finally hit Esteban street and Shobe pointed that we’ve reached the place upon seeing the signage. I parked the car and we entered the door excitedly.

The restaurant was quite spacious with high ceilings to boot. We picked a corner table and settled. I think it was self-service so I went to the counter to order. Perusing their menu, I couldn’t quite grasp why they only have sandwiches and not main dishes. I asked if that’s all they have in their menu and got confirmation. A few moments later, I realized we were not inside Your Local but Yardstick. Mortified, we gathered our things and walked out quietly, but given away by our loudly grumbling tummies. We finally figured that its entrance was inside the building. We went in and wondered why Your Local’s door was closed even after an eager nudge. The building guard informed us that it’s closed on Sundays. Tug-dug-toinks!

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Blackbird Fly at Ayala Triangle, Makati

September 30, 2014 by Janey

I love the movie “I Am Sam” and the fact that throughout the movie, they used cover versions of Beatles songs. One of the songs I love in their soundtrack is Blackbird, which could actually be a song about the civil rights movement.

“Blackbird singing in the dead of night

Take these broken wings and learn to fly

All your life

You were only waiting for this moment to arise.”

Another Blackbird is grabbing my attention and can get me singing all dining service long. Formerly The Library at Ayala Triangle in Makati, Blackbird is the newest restaurant of Chef Colin Mackay of Sala, Sala Bistro and People Palace fame. But prior to being “formerly The Library,” it was “formerly Manila International Airport” back in the day.

The very spot is the same location as the Neilson Tower that’s why the restaurant draws its inspiration from an aviation concept. Even the menu supposedly is inspired by the aviation tower with international flights, carrying European and Asian-influenced dishes.

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There is a bar and lounge fronting the restaurant and a hallway leads you to the main dining area with a beautiful winding staircase as a focal point leading to a second floor for dining and private functions.

There is also an al fresco area which has a second bar outside.

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The view from top will also show that Blackbird actually looks like a motored bird, an airplane-shaped restaurant with a cockpit, left and right wings. There are two clocks on display, one is Manila time and other set to California time. It reminds me of my clocks at home which are set Manila and Paris.

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Hands down, Blackbird has to be one of the top three most beautiful and interesting dining destinations in Manila. If you’re looking for a date place to impress a date or celebrate with a loved one, your layover should be at Blackbird.

On the Table

Grilled Octopus, Cucumber Pickle, Sesame Soy P580

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Flat Iron Steak, Kimchi, Green Onion and Ginger, Lettuce, Hot Sauce P980

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The First Slurp of IPPUDO Ramen Philippines

September 10, 2014 by Janey

IPPUDO known as one of the most popular Hakata-style Tonkotsu ramen has finally opened in Manila, Philippines. It literally translates to “One Wind Hall,” Ramen King-awarded Shigemi Kawahara went against the wind in revolutionizing ramen in 1985, offering specially crafted bowls in a comfortable setting. IPPUDO Philippines first restaurant is located at 3/F Mega Fashion Hall. It is very spacious and can sit close to 80 guests.

The dining room is divided into the smaller area and the main dining area for bigger groups. There is also a bar fronting the kitchen for those who’d like to eat and run after the last drop of their ramen.

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With IPPUDO opening, it just reinforces that the ramen craze in Manila isn’t over and in fact, would likely to stay for good as Pinoys have given a space for it in the culinary landscape. Numerous folks were very excited with news that the same group behind the tremendously successful Yabu: House of Katsu, pioneer of the Tonkatsu craze in Manila, is bringing Ippudo to the local scene.

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At IPPUDO, each bowl must have a delicate balance of ingredients, broth and finely-crafted noodles. The ramen chef acts as the consummate story-teller in the kitchen, spawning art in every hot bowl. IPPUDO welcomes its patrons with much enthusiasm, knowing that every move from cooking to serving should be choreographed to perfect timing even down to the moment when the staff bids the customer, “…until we meet again.”

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Mecha Uma with Chef Bruce Ricketts, Fort Bonifacio

September 4, 2014 by Janey

Nestled amid the high-rise towers that pepper Bonifacio Global City, Mecha Uma is located in a seemingly quieter corner of 25^th Street at the Fort. Almost hidden, it is a cut-stone requiring to be uncovered. The dining room is minimalist with elaborate wood frames hanging from the ceiling and the open kitchen as the focal point. The setting is comfortably intimate wherever you sit, even if you perch at the bar.

The interior allows the simplistic beauty of the dishes to really shine, same as Sensei Sushi where the background is thrown to oblivion, except for the food that inspiringly stands out.

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On the Table

Tuna P255

Coconut, foie gras mousse, roasted pineapple

Diced tuna, fresh and trumpeting with flavors inside a tuile-sandwich. The thin crisp wafer breaks gently exposing a bit of sticky sweetness, citrus, and a dissolving line of richness. The two nutty bites felt like every sense of taste was there, even a nearly imaginary heat. There was a crunch, then the flesh of tuna, the flavors, and instantaneously, a pleasing memory.

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Ippudo Ramen Hong Kong – Manila opening soon

September 3, 2014 by Janey

Ippudo hails from the ramen capital in Japan, Hakata (Fukuoka), and opened its doors in October 1985. Its popularity in Japan counting 65 branches all over the country made its founder Shigemi Kawahara the Ramen King of 2005. The restaurant has since then branched out to Hong Kong, Seoul, Singapore, Malaysia, Taiwan, China, Australia and New York. This September, Philippines will be added to that list.

Excitement has been stirred up with news that the same group behind the tremendously successful Yabu: House of Katsu, pioneer of the Tonkatsu craze in Manila, is bringing Ippudo to the local scene. Ippudo will join the early starters Tim Ho Wan, Lugang Café, 8Cuts, Osaka Osho, Boqueria and newly opened Saint Marc’s Café in the SM Mega Fashion Hall.

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FIRST SLURP OF IPPUDO RAMEN MANILA, PHILIPPINES

During a business trip in Hong Kong last year, I picked Ippudo as venue for a lunch meeting. We ordered deep fried oyster with wafu tartar sauce (HKD 38), Ippudo’s salmon cutlet (HKD 82), the Ippudo BBQ Pork Buns (HKD 28), Eel Rice in Stone Pot (HKD 68), Ippudo Karaka Ramen (HKD 78) and another ramen which name escapes me.