General’s Lechon is Top Rank Lechon

June 29, 2011 by

 

 

Last June 9, 2011 (which was incidentally Irene’s birthday… HAPPY BIRTHDAY love!),  I was invited by Spanky Spanx at a rendezvous somewhere in Parañaque.  To be honest, I’m lazy to travel or drive far nowadays, even as central as Makati.  Heavy traffic just doesn’t fly with me anymore and I’d rather be bored with the same old if it means not being stuck stationary for at least 30-45mins.  Life is too short to be wasted in heavy-congested streets.  I have become attached to Ortigas, Eastwood and Greenhills areas but it does get boring after awhile.  I guess it’s only a phase for now.

 

READ MORE:

Claude Tayag’s 5 Ways Lechon

Tasty Lechon Liempo at Chic Boy

Zubuchon Brings Lechon to a Prime Roast

Ultimate Taste Test UTT 3.0

 

 

Screeching sirens started alarming and big bells clonking when I heard it was an exclusive lechon taste test.  I mean, it is lechon!  I don’t think anybody needed to say more.  LECHON… slowly-roasted pig over open fire… is there anything else that can be more important? 

 

 

General’s Lechon is a home-based lechon venture by couple Brian and Lynett Ong, whose recipe originates from San Carlos city in Negros Occidental.  Yes, I figured out who the General is when Brian pointed to Lynett’s direction.

 

 

General’s Lechon’s unique selling point is their offer of flavored lechons.  Their huge lechons come in a variety of flavors: Original, Chili Garlic, Garlic and Curry. 

 

When we entered the kitchen, the vision of three huge lechons almost stopped me in my tracks.  Key word, almost.  It was a split second pause trying to make sense how I can fit three lechons in my tummy.  It was a feat I’ve never attempted or achieved before this night.  Then I looked around in daze and realized that there were other people around.  For awhile there, I thought I was in lechon heaven… or the aftermath of the Three Little Pigs fairytale story… alone and ready to pounce.        

 

 

Brian explained the parts of lechon and probably the beginnings of General’s Lechon but I can barely concentrate on the words coming out of his mouth.  My mind was too focused on what’s going inside my mouth in a few.  And I was quite distracted by the glistening well-cooked skin of the roasted pig.    

 

 

I bit into the crackling skin even before I sat down on the table.  The crispy skin drowned the noise of the surrounding area.  At least in my mind, it did.  The beauty of lechon is (really skin and) skin deep.  The meat was tender and heavily flavored.  I particularly loved the curry-flavored lechon.

 

 

I picked up a few tips on HOW TO SAVOR THE LECHON:

 

1. Crisscross the skin with a sharp knife and break it apart from the rest of the lechon

2. Let other people grab the outer layer of meat (and occasionally grab some for you if you’re already hungry but leave room for the best parts)

3. The best parts of lechon are the ribs and belly.  Indulge in your carnal desire and grab the ribs with hands and nibble on them

4. The belly of the lechon is the tastiest and most tender portion.  You cannot miss forking portions of the belly since this is highly flavored

5. For flavorful lechons like this one, there is barely any need for gravy or dipping sauce.  General’s Lechon still serves the liver sauce for those who enjoy lechon with it but they recommend just dabbing it in vinegar.

 

 

I’m sure there were other tips that involved ears and back but I was lost in the pig moment by this time already.

 

 

General’s Lechon brings lechon into a whole new level with their flavored lechons.  Change up the game a bit during parties and order curry lechon.  I personally would love to spunk up my lechon cravings with chili garlic or curry that they infuse in the meat.  There are more flavors in the curry though than the chili garlic since the latter I felt lacked a bit of that chili spice.  

 

All elements are still there, the crispy crackling skin, the soft tender meat, but now with variants!!! Lechon made more drool worthy.

 

 

Price ranges from PHP 3,000 to PHP 6,000 depending on the size and flavor of your preference. 

 

 

General’s Lechon

3 Guillermo St. Parañaque

(632) 408 6850 / (63) 917 897 5966

 

Photo Credits:

Spanky

Anton

Richard

Glenn

Jean

Related Entries:

Our Awesome Planet’s General’s Lechon

Tales from the Tummy’s The General has Arrived

Trip or Treats, The Three Lechon Flavors of General’s Lechon

Glenn’s Salute to the General

Claude Tayag’s 5 Ways Lechon

Tasty Lechon Liempo at Chic Boy

Zubuchon Brings Lechon to a Prime Roast

Ultimate Taste Test UTT 3.0

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Between Bites TOP 10 Best Japanese Restaurant

May 12, 2011 by

 

 

If you do a backyard survey among your friends on their favorite cuisine, Japanese cuisine will definitely be on the top 2 list.  And what’s there not to love about the Japanese?  Er, except for territory invasion and similar events, Japanese are well lauded for their love for their country and most especially, the wonderful dishes they introduced to the rest of the world. 

 

 

Sushi, don buri, tamagoyaki, sukiyaki, tempura, yakiniku, and the best quality of beef, need I say more?  In Japanese cuisine, quality of ingredients and presentation are dealt with heavy importance.

 

Yes that’s me with the children of the foster family that adopted me for 4 days 🙂 

 

The Michelin Guide supposedly awarded Japanese cities by far the most Michelin stars of any country in the world.  Tokyo alone has more Michelin stars than the combination of Paris, Hong Kong, New York, LA and London. 

 

 

I have about 25 Japanese restaurants in my list but the 10 below are what I have compiled for my TOP 10 at this time.  Please don’t look for Seryna, Tsukiji, Yuu Jin, Haiku, Sushi Kappo Kobikicho and Nihonbashitei first and will have a different list for those.  I can’t find my photos for Senju 🙁

 

 

10. Nagomi Japanese Restaurant

 

Upon entering Nagomi, one would feel the Japanese vibe of the restaurant, with the usual rack stand of Japanese magazines, private rooms with sliding doors and certain pieces like the Japanese lantern and posters add to the whole appearance.  The very long sushi bar seals the deal. 

 

 

Nagomi sometimes has that old smell but it doesn’t stop Japanese business men from the Ortigas area to frequent the place.  This Japanese restaurant has a wide range of dishes to offer.  It shows in their extensive menu. 

 

 

If you don’t feel adventurous, their cold soba with tempura set satisfies your cold noodle craving at a reasonable price. 

 

 

READ MORE:

Nagomi Japanese Restaurant

 

 

Nagomi Japanese Restaurant

El Pueblo, Real de Manila,

Doña Julia Vargas Ave. cor ADB Ave.

Ortigas Center, Pasig City.

(632) 635 4546/ (632) 632 1736

 

 

9. Konbini

 

 

Before Royce Chocolates formally opened in Manila, Konbini Store is our easiest access point to Royce chocolates.

 

 

What’s interesting about Konbini Store is the way a customer has to order his/her meal.  They have this rack of cards with photos of the dishes and price tag. 

 

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You just get the cards (dishes) you want and pay for them at the counter like paying for grocery at a convenience store.  Then they will serve the food on your table.

 

Miso Chasiu Ramen PHP 220

I was going to opt for the Shoyu Ramen but changed my mind and went for Konbini’s Miso Chasiu Ramen. 

 

 

I wasn’t expecting much but was delightfully surprised that the Miso Chasiu Ramen was really a warm hearty bowl of yum.  In degree of taste and cheaper price, it can actually rival Ukkokei Ramen Ron in my book. 

 

 

READ MORE:

Konbini Store’s Chasiu Ramen

 

 

Konbini Store

57 Connecticut Street,

Northeast Greenhills, San Juan

(632) 722 4263

 

 

8. Nanbantei of Tokyo

 

 

Nanbantei is a Japanese restaurant located at the 3rd level of Greenbelt 3.  It looks smaller from the outside but the inside is very spacious with three divided dining sections.  The open grill stands in the middle of the first dining area with a table outlining the front grill section. 

 

 

The grill section is where yakitori happens.  Yakitori is the process of roasting bite size pieces of meat, poultry, or vegetables, which Japan cooking is famous for. 

 

Nanban Yaki PHP 180 (2 sticks) –Bubba’s order

Beef with special Nanban sauce.  Square cut 1.5 x 1.5 inch of tender beef that has a peppery and smoked flavor.  The beef was tender, buttery and flavorful.  The sate sauce can append another layer of taste.

 

 

Yaki Niku PHP 170 (2 sticks) –2 orders, Jem and I had the same order

Grilled thin slices of beef, which were also good, but it was a tad bit saltier for my taste.  The cut of the beef is similar to the Sukiyaki cut but slimmer and softer. 

 

 

Nanbantei’s strength lies on their grilled dishes.  Order the platters that appear to have more value for money. 

 

 

READ MORE:

Nanbantei of Tokyo

 

 

Nanbantei of Tokyo

3rd Level, Greenbelt 3,

Makati City, MM.

(632) 757 4130

 

 

7. Hana and Kagura

 

 

Hana is a rather small restaurant, probably 30-32 sqm floor area that had a narrow bar on the right side and 3-4 tables inside and a private corner at the far end.  Hana is known as the best place to get the biggest and most delicious Takoyaki in town. 

 

 

Takoyaki PHP 120

Hana is quite famous in the block because of their Takoyaki.  They have a takoyaki stand set up outside of the restaurant and you’re ensured that you get the freshest of their Takoyaki balls right of the hot iron grill.  Takoyaki to some is considered as the best street food in Japan. 

 

 

6 pieces of giant dumpling, shaped like a ball, is from a Japanese batter with diced or whole baby octopus, tempura scraps, pickled ginger and green onion. 

 

READ MORE:

Hana Restaurant, Little Tokyo

 

 

Hana Restaurant

Little Tokyo Compound,

Don Chino Roces Ave., Makati City.

(632) 339 3855

Open from 10 am – 11pm

 

 

Kagura

 

 Kagura is in the same compound as Hana Japanese restaurant and they are actually right beside each other.  Kagura was actually our first choice but it was fully booked for that day.  Kagura is known to dish out the best Okonomiyakis or Japanese pizza.

 

 

 

6. Izakaya Kikufuji

 

 

As usual, Bubba and I found ourselves trotting to Little Tokyo –one of our favorite places to get an authentic Japanese meal.  Instead of visiting Urameshiya again, Izakaya Kikufuji is a favorite alternative. 

 

 

The dining space at Kikufuji is quite spacious with the sushi bar slash open kitchen right smack at the center of the restaurant.  The place was brimming with people, a lot were Japanese but I noticed that crowd also composed of Filipinos and we spotted eye candy Georgina Wilson.

 

 

Spicy Tuna Salad PHP 252

I love the tuna cutlets that tasted fresh and were coated beautifully with Japanese mayo that has a tinge of heat.

 

 

It’s better to visit Kikufuji during lunch than dinner.  Prices are cheaper, for one.  Kikufuji’s lunch sets come with free appetizers and side dishes like cabbage salad, miso soup, black seaweed salad and spicy tuna starter

 

Enoki Bacon Tare PHP 52

The grilled items on the menu are quite extensive and it’s hard to go wrong because it’s the Japanese chef who manages the grill.  The bacon had grilled marks that looked appetizing and the cured meat wasn’t salty at all.  There’s a bit of sweetness in the skewered meat that probably came from the enoki mushrooms as well.

 

 

Unaju Don PHP 345

I’m not a big fan of eel but I do order it from time to time being a small fan.  Kikufuji’s unadon is quite good, cooked well without the fishy taste.  The teriyaki sauce that they topped the boneless eel with is succulent. 

 

 

Buta Jo Roose Shoga Yaki PHP 185

Buta Jo Roose Shoga Yaki was like shaved meat, similar to bacon, but sautéed with sweetened onions and leeks.  It’s served with shredded raw cabbage on the side. 

 

 

 

READ MORE:

Izakaya Kikufuji

 

 

Izakaya Kikufuji

2277 Pasong Tamo, Makati City

(632) 893 7319/ (632) 893 6131

Open for lunch and dinner

 

 

5. Ukkokei Ramen Ron

 

Ukkokei Ramen Ron is located along Pasay Road in Makati but it stands out from the rest of the scene since it garnered reputation as the best ramen in town, taking out Shinjuku who held the fame for the longest time off the top spot.

 

 

Ukkokei serves Ramen with three (3) different soup bases.  This is the best place to start –choose from Shoyu (soy-based), Shio (salt-based) or Miso (miso-based).  Then pick out the option you want under each soup-based category depending on the ingredients you want on your soup.

 

     

Miso Butter Corn Ramen PHP 360

Get served with a bowl of piping hot ramen that will bring you much comfort –both in taste and texture.  Ramen is freshly made with just enough bite but still retains its softness and excellent elasticity.  The miso-based broth tastes delicious but others might get turned off by the oiliness of the soup. 

 

 

I love Ukkokei’s Miso Butter Ramen.  There is generous amount of corn kernels and bean sprouts that adds a different crunchy bite while the butter adds creaminess to the whole deal.  If you find the pork slices or chayu too few like I did, order an extra plate for PHP 120.

 

 

READ MORE:

Ukkokei Ramen Ron

 

 

Ukkokei Ramen Ron

Unit 1-2, Upper G/F, Tesoro Building,

822 A. Arnaiz Avenue (formerly Pasay Road),

Makati City, Philippines

(632) 856 4588

 

 

4. Chibori

 

 

Chibori is a spacious sleek Japanese restaurant at the heart of the business district of Cebu.  In 2008, this was where my tongue lost its virginity to Uni.  Thanks to Norman who specifically booked that Japanese dinner for me to taste my first ever sea urchin experience.

 

Norma and Chris

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One of my favorite Cebu photos, this one with Travel Factor 

 

 

Assorted Sushi Platter –Premium PHP 800+

6 kinds of sushi were plated on a wooden rack with some side garnish salad.  It was my first time to try uni (sea urchin) and although it tasted like too much “sea,” I really enjoyed the salty fishy flavor and velvety texture.  The boys let me finish most of it.

 

Sushi Moriawase

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Tempura

 

 

Sukiyaki PHP 600++

Sukiyaki is a Japanese beef hotpot with thinly sliced beef (ooh lala), carrots, leeks, tofu, other veggies and vermicelli noodles.  The broth has a sweet note to it.  Sukiyaki used to be a staple order for me every time I dine Japanese but haven’t ordered this much lately. 

 

 

Chibori’s sukiyaki is a winner because it has a good balance between the sweetness of the broth and flavor of the beef.  The veggies were soft but still had a bite to it.  One of the best Sukiyaki’s in the Philippines!

 

 

READ MORE:

Chibori– Cebu

 

 

Chibori

G/F CJRS Bldg., Asiatown IT Park,

Lahug, Cebu City, Philippines

 

 

3. Tsumura

 

Tsumura has been a favorite haunt of enthusiasts of high quality and equally priced sushi.  Some have dubbed Tsumura, “Tsu-mahal,” because prices of certain dishes here can go up the wazoo!  A Japanese sushi chef runs the restaurant so definitely high expectations are set.

 

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Sashimi Moriawase PHP 890

The assorted Sashimi Moriawase set comes with a selection of fresh and imported fresh sashimi and a sampling of uni.  The mixed set has a variety of raw fish that I’m not that familiar with, as well as beautifully cut squid, salmon, tuna, and mackerel.  Their sashimi platter indeed has the finest cuts of delicious raw fish (at least those fish that are in my food-cabulary).

 

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Amiyaki Beef PHP 470

 

Uni PHP 80

 

 

Wagyu Beef Usuyaki PHP 600

Supple mushrooms wrapped in thinly sliced Wagyu beef –very tender, flavorful that it’s mighty impressive.  The mushrooms were very light, in mellow contrast of the excellent beef.  It is simply an indulgence in fine food.  The taste is divine.

 

 

 

READ MORE:

The Way a Sashimi Should Be at Tsumura

 

 

Tsumura

2nd Level 88 Corporate Plaza, Sedeno corner Valero Streets,

Salcedo Village, Makati City

(632) 887 4848/ (632) 4850

 

 

2. Inagiku

 

Inagiku was awarded as Manila’s Best Kept Restaurant Secret (MBKRS) Winner of Best Japanese Restaurant in 2010.  It’s no surprise since Inagiku is known to serve world-class Japanese cuisine with its delicate ALWAYS FRESH sushi and sashimi.   

 

Sushi Platter

  

 

Tempura Sushi Roll

 

 

Grilled Gindara

 

 

Make sure that you always have room for Wasabi ice cream!  It’s a favorite ice cream flavor of mine, next to Pistachio and Blueberry.

 

 

READ MORE:

Inagiku

 

 

Inagiku

Level 2, Shangri-La Hotel Makati, Makati Shangri-La Hotel

Ayala Ave. cor. Makati Ave. Makati, Metro Manila

(632) 813 8888 loc. 7588, 7599

 

 

1. Urameshiya Yakiniku Restaurant

 

Japanese is what Bubba loves best and the first time I brought him to Urameshiya for a dinner date, he fell in love with the restaurant.  The setting strongly reminded me of my Japan trip.  Hole-in-the-wall restaurants in Japan have a lot of character and produce mouthwatering dishes as those in the upscale ones. 

 

Urameshiya Entrance

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Urameshiya Yakiniku serves the best Yakiniku in Manila.  I’m biased because I love my meat in its smoky grilled/semi-charred condition.  Bubba and I usually order the Tarafuku Set but their Wagyu set is also one of the best.

 

On the Table

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Enjoying my Japanese BBQ!

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This was a wonderful date spent with Bubba

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And another one 🙂

 

 

Tarafuku Set PHP 1,850

With the economic crunch, it’s definitely not easy for everyone to shell out almost 2K for a beef set that’s good for a hungry couple.  However, I really recommend burning (literally) 2K for Urameshi-ya.  I feel that every peso of that set is worth the quality and quantity of meat you’re getting.

 

 

Urameshiya definitely tops our list at this time! 🙂

 

 

READ MORE:

Urameshiya Yakiniku Restaurant

Urameshiya Part Deux

 

 

Urameshiya (Urameshi-ya) Yakiniku Restaurant

2277 Amorsolo (beside Makati Cinema Square)

Makati City, Metro Manila

(632) 819 5008

 

 

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Claude Tayag’s 5 Ways Lechon in Pampanga

July 26, 2010 by

 

 

I can’t believe how time flies.  It’s been almost 10 months since that day we had Lechon 5 Ways, which means it’s been sitting on my blog backlog for the longest time (I wonder what else I will find in my backlogs.  I know it’s a long list.).  September 21, 2009 was declared a non-working holiday but it was more than a non-working day for me and Bubba… and the other folks that visited Claude Tayag in Pampanga… it was a Lechon feast holiday!!!

 

 

If you spend 5 hours basically eating nonstop glorious food slowly through each hour (while chatting with newfound friends about travel and food), it’s got to be one of the best Monday afternoons of the year. 

 

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Convoy of I think 5 cars took a bit longer than taking just one Coach or bus or van but I didn’t mind at all.  I love long and semi-long drives with Bubba.  And it was a cinch finding Claude Tayag’s beautiful home with Spanky leading the way.

 

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Stepping into Claude’s abode is a footstep towards serenity as a lush of greens welcomes you while a food paradise beckons you to the table as there are different flavors to discover. 

 

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If Willy Wonka had a chocolate factory, Claude has a food haven.  Lounge back in your chair or feast your eyes at the lovely pieces of wood, rock, cement, glasses that he has built his home with while he freshly whips up Lechon delights and other food feastings inside the kitchen.

 

Claude Tayag with Spanky Enriquez welcoming us

 

 

On the Table

 

Dalandan Drink

Nothing is more welcoming than a cold drink of sweet Dalandan juice that wheezes away the heat.

 

 

Crackers and Spreads

Not to get the guests bumming listlessly, crackers and spreads were served.  Pesto, alamang (shrimp paste) and buro (fermented rice) are the Trifecta of spreads that accompanied the crackers. 

 

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I personally liked the buro for its piquant taste and coarse texture while the alamang had a stark taste.  I tried combining the two and it gave a contrast of flavors and texture.

 

 

It was also escorted by this cold mini salad with slivers of carrots and mushrooms that cleansed the palate.

 

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Ensaladang Pako

Ensaladang Pako is a Filipino term for Fern Salad.  This fresh Fern salad was complemented brightly with slices of fresh tomatoes and onions as well as halved quail egg.  It was drenched lightly with brown-colored and salty shrimp sauce.

 

 

Not a lot of people appreciate fern salad but it’s really a pleasing crunch of unsavory greens that opens your taste buds to something refreshing and clean-tasting. 

 

 

Lumpia Ubod with Claude Tayag’s 9 Oriental and Claude’s XO Chili Sauce

Another lighter fare of a local vegetable scrolled in a thin flour wrapper, fried to a golden crisp and stretched out on a leaf of lettuce.  It’s lined with Claude Tayag’s 9 Oriental and Chili Sauce that carry some kick that tickles your palette a little –the taste will later scrape your memory again.

 

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Inasal na Pakpak ng Manok at Talangka Rice

Packing the most flavors in the range of appetizers that whet our desire for food is the grilled chicken wing on a stick, “inasal” style, served with a teacup size of rice cooked splendidly in crab fats. 

 

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I could seriously munch on 10 more pieces of it without making me full.  It had a slight segment of crispy, highly flavored skin that has some smoky charred aspect.  I don’t mind pulling meats out of the bony wing.

 

 

They also served a sushi of rice and crab fat with a chip of “kamias.”

 

 

Claude Tayag then announces that the star of that afternoon’s show was ready.

 

Along with the other guests who wanted a snapshot, I took a peek at the backyard where they did the roasting.  The roasted pig also known in Filipino as “Lechon” was already resting peacefully in a cutting table. 

 

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Somebody commented “poor pig…” and I cringed a bit.  On the contrary, what a lucky pig because at least once in a short existence, you were touched by Claude Tayag –the Midas touch of best skin.  If Gold had a taste, this would be it.  It’s glossy, tastes rich and smooth.

 

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The 1st

Lechon as Lechon

 

Of course, Claude had to start with lechon in its pure naked glory.  Purists would appreciate the evenly cooked lechon meat with the right amount of fat and the skin that crackles together with my unadulterated joy.  Heaven has no bounds.

 

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Bubba, not a big “Lechon” fan even whimpered in elation as he bit into the thinly crisp skin.   Two options for sauces: vinegar and pork liver sauce.  I was content enough to just eat the lechon in its untainted form but I went back for seconds and decided to try it with the sauces, for curiosity’s sake.  If you’re more inclined for a sour taste then vinegar is the way to go, but if you like thick sauces that’s full of taste, then opt for the pork liver sauce.

 

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You can choose to scrape off a bit of the fat from the skin.  I live on the edge so I take it whole with all the magnificent fat.

 

“BB” so giddy! 😀

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 My 2nd helping

 

We were handed a frozen face towel in case we needed cooling off.

 

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Re-energizing!

 

 

Lechon con Sisig

 

I don’t think this was supposed to be part of the 5 Ways Lechon but Claude threw it in anyway.  Sisig is one of the more popular Pamapanga dishes.

 

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The 2nd

Pritchon ala Claude Tayag Style

Fried lechon with soft tortillas, assorted condiments with Claude’s oriental sauce

 

 

I like how the flavors started to build up.  This time, Claude had the lechon meat quickly fried and shredded into flakes.  It had bits and pieces of skin too.  Get an ample amount of the lechon flakes and put it in the soft tortilla.  Add in it your preferred accompaniments.  I like everything so I put the tomatoes, onions and wansuy in. 

 

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If you like Kimchi like I do, add that up and Claude’s Oriental sauce that tastes a bit minty.  Take a bite and this is the time the taste’s rock and roll in this Pritchon roll!

 

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With the Man of the 5-Hour

 

I was able to recall the taste of the lumpia ubod earlier with the XO sauce and marry it with that memory.

 

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The 3rd

Sinigang na Lechon with assorted native vegetables

 

Midway through the banquet was a welcoming interjection of warm broth from the Sinigang na Lechon. It had the right sourness and the native vegetables were cooked perfectly without being soggy.  The broth was completely infused with the taste of the pork/lechon.

 

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The 4th

Barbecue Lechon Ribs –inasal na lechon ribs with grilled eggplant boat

 

The “Lechon” feast continues with barbecued lechon ribs.  I assume it to be the same marinade used in the chicken wing earlier but the barbecue lechon rib tends to be a bit dry.  I still gnawed at the rib and found pleasure in its taste.

 

 

The side dish medley of baby eggplant with tomato onion relish and salted egg balanced off each other’s taste.  Too bad Bubba is not a fan of eggplant because I feel that it brought out the smoky taste of the BBQ-ed rib.

 

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Yes, I was born in the Year of the Dog 😉

 

 

The 5th

Inasadong Lechon Pata with assorted buttered vegetables

 

Very much similar to Chinese style cooking of pork, a shade of sweetness and saltiness.  Bubba liked this one a lot while my appreciation sojourned on the Barbecue Lechon rib.  By this time, our tummies felt really full.

 

 

The 5-hour lunch didn’t end there.  After all the tastefully wicked ways of Lechon, it’s only but proper to cap it off on a sweet note.  To digest better what we just consumed, they served hot chocolate.  Afterwards, we had delicious desserts that can make you forget its name 😀

 

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Claude Tayag’s 5 Ways Lechon Food Trip (PHP 1,800/head in 2009) was absolutely the best way to spend 5 hours of your time pleasing yourself with mighty impressive food.  You learn something new ever mouthful and there’s no better way to lose yourself in an afternoon of great Lechon among other things.

 

 

 

 

Claude Tayag’s 5 Ways Lechon Album

 

 

 

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12 Comments Filed Under: Inside Dish: A BITE of Food   Tagged With: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

More Memorable Bantayan Island, Cebu

April 23, 2010 by

 

 

 

April 17-19, 2010 –Our flight was scheduled at 430AM.  It was such a déjà vu of our flight to Cebu in 2008.

 

That Friday night, Bubba had a long meeting at work that ended late.  11pm, we were headed to their place since I was sleeping over.  Bubba started to pack for the trip around 1130pm at the same he finalized and printed out the items to do in Bantayan.  He finished almost 1am.  I think even beyond that but I was already a goner.

 

The 1-hour sleep didn’t help at all.  It took me 5 minutes to force myself off the bed, carry my stuff, and board the cab.  I was still so groggy.  I groaned upon seeing the big crowd at the airport.  I thought at that early in the morning, I wouldn’t see long long lines of people trying to check in.  Wrong.

 

Good thing Cute Bam Bam (a.k.a) as Ethan is with us.  Every time you look at his face, our stress seems to melt away.  After paying the terminal fee of P200 per head and security check, we all had quick bites at Ya Kun Kaya.  What a surprise that Bubba had to insist on getting a Yin-Yang before getting served one.

 

My energy seemed to surge when Bubba whispered, “it’s Billy.”  I looked at the last security check area and said, “No, that’s not him.”  Bubba said, “It’s him.”  I perked right up.  “Are you sure?”  Another glance and I was convinced.

 

I’m not really much of a fan girl.  There’s nothing really wrong with being one but I’m not seriously that stirred with the local actors/actresses.  Other than Derek Ramsay, Jay-R and Billy Crawford, I wouldn’t even bother to care.  Derek Ramsay has the most amazing bod in the local scene now and I’ve always liked him even when he was still barely known as a model (I had the chance to meet him briefly once but I seriously doubt he remembers at all).  I generally like dark men (excuse me Bubba) and a sun-kissed man with great smile and eyes like Derek’s, surefire head turner.  Jay-R and Billy are not dark but they swoon me away with their albums and dancing prowess.

 

Back to the airport, Bubba said he’d ask Billy for a posterity photo with us.  I was soooo shy and really hesitant to do it.  Survivor Africa’s Ethan Zohn was in Manila in 2004.  I am his biggest fan in PI.  I attended the meet and greet event at Capones but couldn’t even look him in the eye or be anywhere within a few feet from him.  I think it was both SE and my college soul sistah King who got the autograph and photos.  Even at the worst El Niño, I’d really freeze right where I’m standing.

 

Good thing Jayme was up for it.  Even at 5 am with barely any sleep, he was kind enough to give us a smile.  I loved his NY shirt and Yankees cap.

 

 

Boarded the plane and in less than 2 hours, Cebu’s fresh air welcomed us.  The private service we hired brought us to the port, where we rode a ferry to Bantayan Island.  2 or 3 hours land travel and 1-hour ferry ride. 

 

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There are resort services waiting at the port to bring you to the respective resorts.  We stayed at Kota Beach Resort.

 

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After settling in, we rode the “padyak” (PHP 40/head/roundtrip) to get to the Santa Fe Beach Resort where we had lunch.  The restaurant’s menu is mostly Chinese cuisine.  We had our fill and headed back to our resort.

 

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A bit after lunch, Jayme, Rosette, Oliver, Bam Bam and the parentals spent the afternoon at the beach.  Bubba and I were knocked out since we were only running on a 1-hour sleep for 2 days.

 

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Evening came and we walked towards the street where most of the bar-restaurants are.  Choice of the night was at the Portuguese restaurant Bubba picked.  That Saturday night, they had a buffet spread for PHP250 per head.

 

 

The Portuguese owner is actually the one who was manning the grill.  Included in the buffet is unlimited fresh seafood and meat for grilling.

 

 

After our hefty dinner, we dropped by the restaurant across where we ate and saw their scrumptious spread as well.  Their Saturday buffet goes for PHP290 per head but they seem to have more dishes available.  We planned to eat there the next day but were told by the owner that they only have the buffet special every Saturday.

 

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Dinner done and Jayme, Bubba and I watched Big Bang Theory until we called it a night.

 

 

April 18, Sunday –Next day, we all had breakfast at our resort’s restaurant before heading to Virgin Island.  Virgin Island was supposed to be part of our trip last time we were in Cebu but Travel Factor decided to go straight to Malapascua Island, where Bubba was itching to go diving to see some Tresher sharks –good thing they don’t allow unless you’re a licensed diver.

 

It was a short 20-30 minute boat ride to Virgin Island from Bantayan.

 

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More Virgin Island Photos

 

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Bubba, Jayme, Oliver and Rosette all went snorkeling.  I stayed behind to play with Bam Bam.  Auntie took Bam Bam to the water with some shade and taught him his first swimming lesson.  He was utterly cute!  That got me in the water and I kept snapping away photo after photo.

 

 

Not long after, we had our lunch cooked by the beach by our guide.  The guerilla lunch on the table included grilled liempo, shrimps, squid and fish. 

 

 

After lunch, the foursome continued to swim but I opted to stay behind again to read my book.  But I fell asleep in the hammock.

 

 

Around 4pm, we bid Virgin Island adieu and headed back to Bantayan Island.

 

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That afternoon until sunset, the whole family plus Rosette and I all lounged by the beach, enjoying the serene beach and relaxing water.  We all liked the sand bar of our resort! \m/

 

Takes and Outtakes

 

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I like this shot of father and son.

(just don’t mind the kids on the background)

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Bubba playing with Jem’s Hat

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Bam Bam grabbing my face 🙂

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“The Flower Shot” by Jayme

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Time is well spent with family 🙂

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It was fun taking photos of the beach and of everyone.  Keepsake photos!

 

April 19, 2010 –Monday, Bubba and I strolled along the beach soaking in the morning sun and our weekend away from the city.  Last year at Sorsogon was fun, but I really enjoyed this year’s trip to Bantayan much more. 

 

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Water is soooo clear.

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Funny, Bubba and I were in Bantayan in August 2008 but we both don’t have any recollection of the trip.  We barely remembered Bantayan that year… only bits of Malapascua and Cebu City with Norman.  But Bantayan was zero.

 

 

That’s changed this year. 

 

Most definitely.

 

 

 

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Zubuchon on the next post!!! 😉

 

Bantayan Island Album (Jem’s Camera)

 

Bantayan Island Album (My Cam)

 

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Urameshiya Part Deux

June 18, 2009 by

 

It was another long weekend.  This time we did not make any out-of-town plans and enjoyed Manila in its relaxing and calm condition.  Friday night weather was made for sleeping in.  Thursday evening was spent with my friend Chai at Jalapeño.  It was a girl on girl tête-à-tête over delish Mexican food.  She left later that night for Baguio (came back Sunday night) but met up with me first to get last minute tips for her trip to Vietnam –Cambodia last Monday.  She’s repeating the trip Bubba and I had during the Holy Week break.  Too bad she was only going to Phnom Penh.  I would love for her to experience Angkor Wat and the Hub Street at Siem Reap.

 

 

 

It rained hard Thursday night.  I slept at 4am Friday because I was up all night watching The Greatest American Dog.  I finished the whole season in one sitting!  I loved it to bits –the show’s concept, theme per episode, challenges that match with that week’s theme, casting and especially the loyalty of the dogs!  With the heavy rain and thunders, 3 episodes made me weep silently in the cold room.  I love it so much I can’t wait for Star World to show the next season.

 

 

Anyone here who watched the series?  Who was your favorite?  I have two!

 

I digress.  Friday afternoon was spent playing briefly in the tournament.  Right after, I visited Big Ace in Shaw Boulevard for the first time.  They have an early bird rebate, which is quite a witty strategy to mobilize early players.  After three hours of playing while Bubba gets a haircut, his watch and a mall roundabout, he picks me up for a Friday night dinner date.

 

We wanted to brave South Super Hi-Way and go for a “south food adventure,” but I thought of going back to Little Tokyo.  It hasn’t even been two weeks yet and I am heeding to the call of Urameshiya.  The two weeks felt like months as I have yearned to be back and taste their beef the very next day.  And so off we went to Makati.

 

On the Table

 

Takoyaki PHP 100

This was ordered from the other restaurant.

 

 

I want to try the Okonomiyaki too at Kagura as recommended by my former intern Eisen, but saved it for another day.

 

 

Tarafoku Set PHP 1,850

I wanted to order the Wagyu set but my eyes bulged out at the sight of the new menu price.  Previous price was at PHP 2,800 and now it’s PHP 3,300.  I deliberated but since it was Bubba’s treat, I went to the safe and more economical side and ordered the same Tarafoku set which is also more expensive by PHP 200.

 

 

 

 

The quality of beef is still superb.  Bubba did most of the cooking although I wanted to help out.  It seems like he was enjoying himself with the thong and the plates of various meat.  Amiable service from the wait staff  is still consistent in its efficiency and promptness. 

 

 

 

 

After eating, we stayed a bit for beer and watched Prison Break Season 4 on Bubba’s Mac.  It wasn’t as exciting as the first season though.

 

 

 

 

 

Urameshiya (Urameshi-ya) Yakiniku Restaurant

2277 Amorsolo (beside Makati Cinema Square)

Makati City, Metro Manila

+632 819 5008

 

Urameshiya Part Deux Album

Urameshiya Album

 

Related Post 

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Urameshiya

Jalapeno

 

 

Albums:

 

Cambodia Trip Set 1 DSLR Photos 

Cambodia Trip Set 2 DLSR Photos

Vietnam Day 1 Album

Angkor Wat Album

Siem Reap, Cambodia Album

Cambodia – Vietnam Trip Album

 

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Traveling to Cambodia

My Tuk Tuk Moment

Angkor Wat: Journey to the Lost City Begins

Inside Angkor Wat and the Beauty of Rain 

Moving to Angkor Thom Aboard Big Feet

The Bayon

The Elephant Terrace, The Leper King and Phimeanakas

Back to the Roots: Ta Prohm

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The Afternoon After Angkor Wat

Explore. Dream. Discover.

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Sabroso Lechon

May 26, 2009 by

 

A poker buddy went to Cebu 2 weekends ago.  He teased me about Lechon pasalubong that started a craving.  Good thing that my mom craved for the same and wanted to order Lechon during my Mother’s Day treat for her.  I tried to satisfy the Lechon craving during the lunch at Mesa, but it wasn’t enough to satiate my quench for flavorful Lechon (slow-roasted pork).

 

It was a slow Saturday for Bubba and I starting our day with a 2pm late lunch.  I proposed to just have lunch at home to save some buck but he said he was going to “date” me so I inclined.  I almost forgot that he asked me to block my Saturday lunch because he was bringing me out.

 

I thought he was bringing me to the Persian restaurant next door because I’ve been eating Persian food from Behrouz all week long.  Sabroso’s was really our main stop.  I like Sabroso’s quirky yet tasteful signage.  Sabroso’s is a small lechonan place in Quezon City.  The yellow-tuned interior design and short menu are pretty straightforward.  So far, they only serve here what they do best –Lechon. 

 

 

 

On The Table

 

Lechon Meal PHP 120

The only thing on the menu chalkboard was the Lechon meal at PHP 120, where you get soup, rice and a drink to go with the single serving of Lechon.  Their placemats were made of native material usually used in banigs.  Note also the detail of the plates that can make you feel like you’re eating on banana leaves, one traditional way of Filipino dining.

 

 

The soup was made of sinigang broth, which is a lovely hot sour broth, ideal to start the meal with.

 

The Lechon was so flavorful and surprisingly tasted close to a Cebu lechon!!!  The meat was excellently tasty and aromatic even without the sauce.  The perfect skin was extremely crispy that it crackles when you bite into it.  But the meat, oh, the meat had herbs and spices infused in it.  Sabroso maintains that the distinct flavor is from the herbs and spices unique to Western Visayas.

 

I was in a trance engulfing one bite after the other that Bubba said he felt that I wasn’t there.  The male attendant was nice enough to give us a small serving of binagoongang lechon (roasted pork in salty shrimp paste) for us to taste.  Bubba finished most of this and he really liked it.

 

They only cook free-range native pigs and can do delivery for your order of 1 kilo to 1 whole lechon.  I was looking through their multiply account and saw that they have three dishes available.  The menu online includes Lechonero Meal PHP 120, Chicharon Bulaklak PHP 80, and Sinigang na Lechon PHP 150.  I think I need to revisit soon to try their Chicharon Bulaklak (which is another favorite sinful treat of mine) and the Sinigang Lechon.

 

This Lechon hub is quite the discovery.  If you want a straightforward special Lechon experience with lean and tasty meat, Sabroso is the place to be.  Now I know where to go in Manila for any Lechon cravings.

 

Sabroso Lechon –Incredibly Flavorful Lechon

E. Rodriguez corner T. Morato,

Quezon City, Metro Manila

(632) 515-8259

Operation Hours: 9AM – 9PM

 

Sabroso Album

Sabroso Lechon Multiply Site

 

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