service Archives - Between Bites - Bites of Food, Travel and Lifestyle

Leaving No Steaks Unturned at House of Wagyu Stone Grill

January 21, 2015 by Janey

First time I dined at House of Wagyu Stone Grill was back in 2009 at their Eastwood branch while the last time I visited was in late October last year, this time at their Greenhills branch. The restaurant still boasts of its handsome sophisticated interiors highlighted by their chiller inside the dining room which displays their select wines and Wagyu beef.

Stone Grill’s culinary focus is their Wagyu beef and its signature style of cooking the beef tabletop on top of a hot stone grill. Wagyu beef is considered a premium cut of beef due to its exquisite marbling. Beef lovers will find satisfaction in the range of Wagyu beef available at House of Wagyu Stone Grill.

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Wagyu Stone Grill

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Pleased to note that attentiveness and attention to detail are still apparent in their service. What I particularly like about House of Wagyu is the ability to leave the cooking preference of your steak unto your own hands.

On the Table

Oyster Rockefeller Php 500

One of my favorite apps at House of Wagyu Stone Grill is their Oyster Rockefeller. Topped with white sauce, salty bacon bites and Parmesan cheese then baked to perfection with little burnt cheese parts that I love. I can finish one whole plate by myself.

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Gambas

Another one of my favorite starters

Traditional Caesar Salad Php 300

Romaine lettuce, croutons, bacon and freshly shaved Parmesan. It was light, fresh and crisp with spears of sharp flavors from the bacon and Parmesan shaves.

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Typhoon Glenda and Preparedness

July 15, 2014 by Janey

I find it a little strange how people can celebrate escalating winds and storm signals just to have work suspended or canceled. I appreciate holiday from work and would likely do cartwheels every time I get some bit of separation from it, but not at the cost of dangerous weather forecasts since a degree of risk, whether to us or other people, is always attached to it. PAGASA is always scrutinized being a work in progress (aren’t we all) but shouldn’t we all be silently praying that the storm changes direction and never hit any part of the country? Or do we just find satisfaction in proving someone wrong?

PAGASA reports that Typhoon Glenda as of 12pm today is at 40km northeast of Catarman, Northern Samar.

PAGASA advised the public to prepare and take pre-cautionary measures.

PAGASA urges public to constantly monitor weather updates.

PASAGA expects typhoon Glenda to intensify further with likelihood to raise storm signals to Signal #3.

Check Typhoon Preparedness Advisory from time to time.

Below are some practical preparedness tips we sometimes overlook, time to double check:

Keep all your mobile phones, laptops, and other communication means fully charged.

Disseminate information on weather and warning advisory to your family members, friends and colleagues. Check on them and ask them to go home already soonest possible time.

Store an adequate supply of food and clean water. Prepare food that need not be cooked.

Keep flashlights, candles and battery-powered radios within easy reach.

Always keep yourself updated with the latest weather report.

Should you need to evacuate, bring clothes, first aid kit, candles/flashlight, battery-powered radio, food, water, among others.

Typhoon Glenda is expected to hit Metro Manila this afternoon.

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Senju Japanese

July 11, 2014 by Janey

I can’t count how many times I’ve dined at Senju both for lunch and dinner. That’s not because I can’t count higher than 10, but could likely be the reason unless we’re counting dishes I’d like to eat. The reason is I’ve eaten at Senju one too many times since most business meetings are set here, especially when we’re looking for something light and healthful. Despite the lack of excitement as Senju has become a meeting room every now and then and I’ve probably tried every single dish, I still leave the place every time feeling satisfied.

On the Table

Hamachi Sashimi

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Mayura Wagyu Burger by Pink Egg Episodes

July 8, 2014 by Janey

There is no sincerer love than the love of food. If I were the sensible man who said it, I’d be George Bernard Shaw. I have less facial hair (at least that’s what you think) and my sensibilities can only stretch as far as good food is concerned. My responsiveness to human touch is stoic but if it’s crispy, tender and aromatic Latin-spiced chicken leg, I’d be very affectionate and would hold tighter. If it were a succulent Wagyu steak drizzled with spicy balsamic glaze, the relationship would probably progress and I’d be digging to its deepest part.

In life, isn’t it amazing the way we must regularly stop whatever it is we are doing and devote our attention to eating? That’s how special food is. It grabs your attention, it nourishes you, it fills you, and sometimes it feels you. Most times in this era, you even take a photo of it and with it, like you are a star-struck fan of a celebrity. The consuming passion for food brings people together… not only does it bring people together, it also gives the inspiration to create. Food inspires to be creative. Such was the case when food-lovin’ cousins Frances and Jamie launched Pink Egg Episodes.

June 29, 2014 was the BIG CHEAT DAY. PS had an extra ticket to Pink Egg Episodes pop-up event and invited me to join him that Sunday. Pop Up events are those that utilize empty shops, buildings, spaces, for one-day-only or short-term events like art exhibitions, temporary restaurants, retail or performances.

Pink Egg Episodes

One Day Only

June 29, 2014

1130am to 2pm and 4pm to 8pm

106B Scout Gandia, Tomas Morato

Tickets: Php 1000 – all out with foie gras

P800 – hold the foie

On its initial public appearance, Pink Egg Episodes featured the very FIRST 100% Mayura Wagyu Burger. Mayura is a brand of full-blood Wagyu beef. Pure Wagyu beef. Think thoroughbred cows from Japan migrating to expansive Australia with its unmixed lineage intact.

Mayura Wagyu stays in a 5-star cow hotel and lays on soft sawdust-cushioned floor listening to relaxing music for a good night’s sleep. Roman rulers being fed with grapes? These cows were being fed Cadbury chocolates and gummy bears. (Top that Roman ruler!) Mayura Wagyu has been awarded globally as the “highest quality beef available.”

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Easter Sunday Promo: Buddha Bar Manila

April 15, 2014 by Janey

Gather family and friends over sumptuous lunch at the Easter Weekend Lunch Grill only at Buddha-Bar Manila Feast over an unlimited array of new appetizers delight, starters, and desserts with a choice of favorite grilled main course partnered with Buddha-Bar iced tea. Kids will get free Easter loot bags all for only Php 990.

Dine-in at Buddha-Bar Manila this Easter Sunday from 11AM to 3PM.

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Todd English Special Pizza at Spectrum of Fairmont Makati

April 15, 2014 by Janey

The Spectrum at the Fairmont Makati offers a new highlight in their daily lunch and dinner buffets. It’s a special guest which will be available for a limited time only, from April 20 to May 20, 2014. During lunch and dinner buffets, a special pizza created by international celebrity chef Todd English will be gracing your meal options.

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Spectrum at Fairmont Makati

English is known by his many successful restaurants in major cities of the globe namely Olives, Figs, Bluezoo, Bonfire, Ca Va Brasserie, Todd English P.U.B. and Todd English Food Hall. The Todd English Pizza is made with Spanish chorizo, Manchego cheese, caramelized onions and scallions, topping his signature flatbread pizza dough.

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Munchtown, Everything’s Waiting For You

March 13, 2014 by Janey

Idle time is something I can’t stand. I’d rather be eating than be idle. That’s why I’m game, set and match to try any new activity, learn a new skill or pick up a new hobby. The only time I can sit still is when I’m watching a movie. And even then, I’d still be eating.

Growing up exposed to all kinds of films available to me at my Tita’s video store, I became a movie fanatic. In college, I would not let a week go by without watching at least one or two movies –if not, all that’s showing. My boyfriend (MB) then also loved catching the latest flick. Greenbelt 3 Cinema was our favorite for a number of reasons but firstly, the concessionaires can deliver food inside the theater.

We’d get lemon grape juice and corn dog from Muscle Beach, some Wrapwich (which I think we’ve tried all variants), Wasabi popcorn and Wasabi Tofu Chips (and almost everything on their menu) from Taters, burgers from Sliders, and potato skins from Tender Bobs with cheese sauce and sour cream.

He’d even walk to Segafredo just to get me my Margherita or Napoletana pizza with a request of a slightly toasted crust. Yes, I eat pizza inside the cinema. One whole box. And yea, even rice sometimes. I simply cannot let dimness get in the way. Others follow their heart, I follow my craving.

Munchtown opened at the Cinema level of Greenhills Promenade and I got pretty excited since a brilliant mind is behind it, Chef Robby Goco. I can’t deny the fact that I’ve frequented (became my 2^nd home) the restaurants that have opened with him at the helm.

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On the Table

Munchtown Fries P195

Fresh Igorota Idaho potatoes with rock salt, black pepper, bacon bits, paprika, chili flakes, sour cream, dill and cream cheese

Love the fresh French fries where each is covered fairly with the wet ingredients. The specks of red from the paprika and green from the dill add a bit of appeal while the meat candy, that is bacon bits, added the charm.

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Sensei Sushi by Chef Bruce Ricketts

March 11, 2014 by Janey

A tip off can lead to the arrest of a high-powered official or it could help the most venerated African nationalist leader be seized by agents of South African police special branch in 1962. This valuable tip I got came from Sanju of Table for Three, Please. The website is one of my top favorite reads when I need to enliven my passion for glorious food or writing. Sanju is the same guy who had me seek out a restaurant specializing in octopus dishes and consume a moving, partially-live octopus in Korea. That was quite an experience.

While dining at Elbert’s Best of the Beast dinner in July 2013, Sanju and the rest of us prisoners of fantastic food exchanged notes on the latest in the Manila food scene. And he talked enthusiastically about Sensei Sushi. Eugene and I looked at each other and knew, we’d pay top bill to be there. The three of us set a date and ended up with 2 more in tow.

No undercover agent was placed in the inner circles of influential gatherings. And no, this tip didn’t lead to any covert ops. It piloted to a spectacular culinary journey.

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Robot Restaurant and Lounge

The Best of the Beast Dinner

Sensei Sushi is quite a drive for us Northerners but the 20-seater restaurant in BF is worth that early Saturday drive. Our 6-man group reserved ahead and went for the Degustacion (P2,000 per head).

We arrived at the restaurant and got welcomed by Chef Bruce Ricketts. I’ve met Chef Bruce very briefly during his stint at Robot in Makati and now, he has opened his own. Sensei Sushi’s interiors are very simple with their ala carte menu written on a blackboard for the walk-ins.

The degustation menu is omakase-style. Omakase is a Japanese phrase that means “I’ll leave it to you” which also means to entrust. Don’t you worry child, we are not talking about love. On this front, everything about the degustation menu is left entirely to the chef who creates the dishes based on what is available fresh in the local market and on his culinary thrust or creativity that very moment.

On the Table

Tuna Soy, Pineapple with Kangkong Tempura

The dish came out looking like a garden patch freshly watered and kissed by the sun. The tuna cuts seared on the sides with roasted brown sugar and pickled scallions are brimming with brightness, freshness, some nuttiness and a sweet citrus taste.

The black sesame seeds make it reminiscent of Japanese cuisine but it’s not entirely pacific rim. The kangkong tempura adds texture to the somewhat melting tuna with all the stark flavors sweating in your mouth.

Salmon Belly Kushiyaki

The second dish was the salmon belly cubed, skewered and grilled skin side down, then finished with Jap mustard fusion and touch of truffle oil, garnished with bonito flakes that looked like wood shavings.

I snatch a bite of the light-orange-pink salmon –delicately plump, juicy and moist, and the grilled skin almost peeling off of it –crispy, salty and smoky.

Ebi with Flour Tortilla Aligue

Another beautiful looking plate and structural dish with two shrimp heads standing on guard while peeled shrimps balance on the tortilla bridge with a drizzle of aligue cream. The shrimps were cooked in chili oil, infused in glaze with chili bean paste. The shrimp, ever slightly undercooked, allows it to disappear almost instantly after a bit of munching, except when you use the tortilla as spoon, it gives you a textural crunch after the fragile shrimp.

The shrimps’ curled up flesh is creamy yet scuffling with some heat. I pursued that spark of intensity hunting it down the shrimps’ heads sucking what delicious fat I can. Unrestrained, I bite off the soft parts of the head where all the superior flavors are – and scrape the caramelized glaze with my teeth until it’s cleared off it.

Hokkaido Scallops

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Summer Beach Party at Ibiza Beach Club Cebu

March 6, 2014 by Janey

Summerrrrrrrrrrrrrr is here! And Ibiza Beach Club is making things a little hotter.

DJ Daiki Wakabayashi and his friends of celebrity DJ’s from Japan returns to Mövenpick Hotel Mactan Island Cebu to perform for a one-night beach party experience at the hotel’s ultimate party venue, The Ibiza Beach Club.

Organised by Cebu .20z, this luxurious event scheduled on March 8, 2014 is set to impress with exhilarating performances, creative cocktails and stunning ocean views. Think sand, surf, beautiful people and famous international DJs in one spectacular evening. Arrive early and take advantage of buy one, get one free cocktails and sunset beats from 4:30 pm to 5:30 pm. Back to back DJ performances will begin from 7.00 pm onwards.

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B&P Just Like Home

March 4, 2014 by Janey

“Morning has broken, like the first morning. Blackbird has spoken, like the first bird.” I love that song but even Cat Stevens voice cannot make me wake up that early on a weekend. I only do that for special people and, nothing else but, food.

Nats invited to have brunch and try newly opened B&P restaurant along Shaw Blvd. B&P, Just Like Home, is a casual dining concept restaurant from Cravings Group that serves all day breakfast, mains and desserts.

I walked in and was delightfully surprised that instead of a one-on-one date, my Victory group actually set up a belated surprise birthday brunch for me and Val.

B&P has homey interiors with couches and wooden shelves displaying books and cutesy colorful accents. The dining area, whether indoor or the al fresco veranda, is perfect for a Saturday brunch. You get a good view of the compact kitchen from where we were seated.

Curious on what B&P stands for, Ria asked the wait staff and she told us that it stands for Bea and Pia, daughters of the brains behind B&P.

On the Table

Creole Style Eggs P290

Two poached eggs guarding a beef patty swimming in a spicy buttermilk cream sauce with melted Swiss cheese. The velvety cream sauce is light, delicate yet invokes an attitude with the slightest tinge of spice.

It’s a great no-carb breakfast with mostly protein from the well-seasoned patty and delicious poached eggs.

[Read more…]

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Food Bites: Wildflour’s Kimchi Rice with Braised Short Rib

February 26, 2014 by Janey

Wiiiiiiiiiiiiiild. I can never pull off my no-rice diet whenever I’m dining at Wildflour. I love quite a number of items in their menu but there’s simply one dish that I cannot NOT order. When it was just the Fort branch, its stage name was Steak and Egg. Kitayama Flat Iron Steak is served all sliced evenly served atop kimchi rice and poached egg. I got this thing with kimchi rice – fatal attraction.

I’ve visited Wild Flour constantly especially when it opened its branch at the Podium. Like many other things (because I have been ridiculously busy), I have failed to blog about Wild Flour until this food bite. Well, you know, for those who follow me on Instagram and Twitter, I’ve been ridiculously busy… eating. 22-lb gain, check!

[Read more…]

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Gostoso Piri Piri Chicken

February 24, 2014 by Janey

After a long work week, you just want to make Friday evening count and a simple dinner sometimes ought to do it… coupled with a good meaningful conversation or just ridiculously silly “it’ll keep you laughing until your dreams” banter. Drove to Kapitolyo to hunt down Gostoso Piri Piri Chicken. Peri Peri or Piri Piri or Pili Pili is the Swahili word for “pepper pepper” which is what is included in the marinade that wraps the chicken before grilling. This pepper is African bird’s eye chili blended with garlic, lemon, herbs, paprika and brushed onto the meat.

Gostoso wasn’t so hard to spot as it is near the line of restaurants where Poco Deli, Lia Cakes are. Same street as Charlie’s Grind and Grill. The interior has a simple industrial but polished look, quirky and red.

I made a beeline to the loo as soon as I entered since my water bag was held for what felt like an eternity in the car. Their washroom has this funny sign which wouldn’t have been the least bit amusing if the door was locked when I turned it and someone was inside. I would have kicked it open. It was that kind of urgent.

When I was more relaxed, I perused the menu on the LCD screen atop the counter where you place your order. Time to tackle another pressing matter… hunger!

On the Table

Half and Half P750 (good for 2-3)

Instead of ordering ala carte meals, the shorter route was to not think and just eat so we got the half and half instead. No, this is not what I order in Starbucks to use the rare times I drink coffee, which is half heavy cream and half whole milk. Gostoso’s Half and Half is their 2-mains platter option that could either be Half Chicken or Slab of Pork or Shrimp Skewers.

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Kimukatsu, Changing Your Katsu Experience

February 24, 2014 by Janey

Ramen bars aside, Katsu restaurants have been opening left and right in the Metro. One can easily drown into a void with all the places that can offer the fried pork cutlet set. It can plainly become boring at some point, unless it is brought to a higher dining experience.

That’s what can set a Katsu place apart. A unique proposition can effortlessly make foodies spot the difference. After walking around shopping shoes and clothes in the new East Wing of Shangri-la Plaza Mall, Isis and I entered Kimukatsu beside Ikkorya Fukuoka.

Kimukatsu is one of the most famous pork cutlet restaurants in Japan, with multiple locations in Tokyo, Osaka, Yokohama, Sendai, among others. It’s now in the Philippines, opening its branch in Shang last December.

Kimukatsu sets itself apart from the normal tonkatsu importing select pork loin from Japan, slicing it into 1mm sheet of pork and stacking it into 25 layers before encasing it in Japan-imported panko.

They take on a meticulous process before bringing out the dishes from their kitchen that can only ensure a juicy and tender 25-layered Mille-feuille-style Tonkatsu.

On the Table

Kimutaku P110

Kimukatsu offers different starters in their menu. One of which is Kimutaku which is Japanese tako pickle mixed with Korean kimchi. This was very tasty and I love the vinegary pickled vegetable with fermented spice. The sesame seeds add the little nutty crunchiness.

Ebi Mayo P210

Breaded shrimps tossed in sweet mayo. It had ample number of shrimps with a nice tinge of spice and sweetness.

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Mangetsu

February 20, 2014 by Janey

A gravitational force always pulls me to Mangetsu, even if I never get thrilled driving to Makati. I discovered Mangetsu near the same time they relocated their restaurant along Jupiter Street sometime late 2011 or early 2012 and have been harboring a heavy crush (almost love) with the restaurant since then. It’s amazing that with the amount of excitement I have for this Japanese restaurant, this is the first time I’m writing about them.

Contrary to their old place at Mile Long compound, Mangetsu now boasts of modern interiors with subdued lighting, rich woodwork, and Japanese elements that decorate the comfortable dining room. Menu is extensive where regulars of sushi, sashimi and cooked Japanese delicacies are present but it also offers an inventive stroke in the other dishes they serve that are thoughtfully created and plated.

The kitchen is headed by a Japanese chef whose expertise is in “Ryotei,” a traditional Japanese way of exclusive dining –whatever that means. Mangetsu imports handcrafted secret seasonings made in Japan and last September, I could not contain my hidden desire knowing too well how those will translate to actual grub.

On the Table

Marinated Sashimi with Wasabi Sea Urchin Sauce P390

Sashimi marinated in light soy piggybacking some sea urchin that leaves a slight hint of wasabi. The sashimi screams freshness while the sea urchin wraps the tongue with some cool velvety brininess. This starter can whisk me away to a private island and I’ll go willingly.

Karaage Fried Chicken Thighs P380

I weakly frowned when my dinner partner ordered this since it doesn’t excite me much and only few can do it very well. My moping turns into a smile since Mangetsu’s karaage is crispy on the outside but retains moistness inside and is garnished with fried rice cracker on the side that I can nibble on for days like chips. It’s served with 3 kinds of salt: pepper, green tea and chili flakes to keep monotony at bay.

Tofu Cheese Gratin P290

I tried to stay cool when this was brought out but my fidgeting self conveyed the tension. I locked eyes with the Tofu Cheese Gratin, in fact the only order I was truly, madly and deeply interested in. It is tofu gratin, simple enough, fairly bathing in white sauce, smothered with cheese that’s scorched on top yet stretches gooey-wee! like in Pizza commercials.

You know how broken-hearted girls sit and sulk with a tub of ice cream? I picture myself by the window with an iron-cast pan, hot yet hugging it against my chest, looking far away, and drowning myself with spoon after spoon of the tofu cheese gratin.

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Ninak, Asian Comfort Food

February 18, 2014 by Janey

You know how you’re surrounded with couple friends, you look around and you’re the third or fifth wheel. It doesn’t feel that lonely when you are secure of where you are in your life… and if you have a fifth wheel partner named Marco.

Sometime September last year, we headed to Kapitolyo for dinner. The green signage bearing the name Ninak intrigued us. Ninak is the Filipino word for rice spelled backwards. Rice is a staple in Philippine cuisine, even Asia at large, and Ninak offers a variety of it.

The restaurant is under the management of the same brothers who opened Brothers Burger. They aim to hit flavors close to home so the menu is largely influenced by Asian cuisine. Upon placing our orders, the wait staff asked us our heat preference as most Thai and Malay cuisines tend to be very spicy. Other than Filipino dishes, they also offer dishes that our neighboring countries are known for like Vietnamese spring rolls, Chicken Rice, Fish Curry.

On the Table

Green Mango Salad P

Sweet and sour green mangoes tossed in Ninak’s spicy Thai dressing with toasted crunchy peanuts, shallots, red chili and cilantro

This starter was a playground of Thai flavors. The peanuts’ crunchiness dances with the snaps of the fresh lettuce, onion and sour freshness of the green mango. Thread carefully since the red chilies could easily spike the heat range. The spicy Thai dressing was enough to let its presence felt – zesty, sweet and hot, pretty much how I would define myself but my friends would rally against it.

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Ramen Daisho in Shaw

February 13, 2014 by Janey

Ace has been favoring Taiwanese braised beef noodles for the longest time but I have somehow converted him to liking ramen more. We’ve visited a handful of ramen places and even went as far as Marikina to check out Tamagoya – a hole in the wall ramen place that gets quite long queues too. Last January 2, we decided to grab dinner and earlier in the day, Angelo suggested to try Ramen Daisho along Shaw Boulevard.

There was a short queue outside the restaurant but we only had to wait 10 minutes max before getting a table so it wasn’t such a long wait. For a Thursday night, the restaurant was bustling with a dinner crowd.

On the Table

Gyoza P115

5 pieces of pork potstickers

Pan fried dumplings made from seasoned cabbage, chives and pork, wrapped in Ramen Daisho’s special dough made with sticky rice and flour. I don’t know why but I always enjoy having a side of gyoza with my ramen bowls.

Haka Tonkotsu Chasu-men P380

This is Ramen Daisho’s Hakata-style ramen with straight noodles in rich, milky, pork bone broth soup. The Chasu-men version is just the Hakata Tonkotsu Ramen with “generous” amount of chasu. Generous is always relative but their serving is quite filling.

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Ramen Santouka Philippines

February 11, 2014 by Janey

After the last schedule of Victory Service two Sundays ago, we headed to Greenhills for a quick late dinner. We were initially targeting (with a capital T) a ramen place in the new Greenhills mall but our 2^nd visit still had us slightly shunned away AGAIN. They really have to get their host by the entrance area trained better –or at least have her pretend to be accommodating.

We found ourselves walking towards the Old Promenade and reaching the door of Ramen Santouka. Even if there’s a waiting line outside, reception was much better and more eager to receive us. In less than 10 minutes, we were ushered to our table.

I’ve heard a lot of great things about Ramen Santouka since it opened but when Eric and I visited mid last year at their Glorietta branch, it was incredibly jampacked and we had to find another place or my hunger pangs would have had me eating the menu.

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A Home in Paradise at Moevenpick Hotel in Mactan Island Cebu

January 3, 2014 by Janey

I’m a Manila girl. I envy friends who go home to their provincial town and celebrate regional fiestas since I’ve only known the capital city for most of my life not having relatives to visit elsewhere in the Philippines. Evident of my countless short and long trips to this place, it is obvious that Cebu has become a hometown to me.

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I have had many returns enough to sing this song this way, “Cebu, Cebu, I keep coming back to Cebu. There’s no place like Cebu. Cebu, I’m coming home.” And home is exactly what it felt like checking in at Moevenpick Hotel in Mactan Island for four days. Well, my home in paradise that is.

I’ve been flying in and out the past two months but I was only able to find rest in the last leg of my 2013 travel chronicle. It was towards the final days of November and I was traveling with four gentle-but-not-so-gentle-men.

Our plane touched down in Cebu. Moevenpick Hotel Cebu offers airport to hotel to airport transfers in style, with a huge air-conditioned jeepney-looking mini-bus. Our chauffer assisted us with our luggage and 10 minutes after, we were welcomed by a beaming staff at Moevenpick Hotel.

Touchdown Moevenpick Hotel Mactan Island Cebu

Moevenpick Hotel Mactan Island Cebu is a five-star Mediterranean-inspired beachfront hotel located on the lush and tropical island of Mactan. Surrounded by culturally rich points of interests, the hotel boasts an exceptional location ideal for both business travelers and visitors set to explore the city or nearby islands.

Refreshments were offered and as fate would have it, we arrived during chocolate hour (3pm-4pm at the Lobby). A male staff with a tray of wonderful chocolate eclairs was going around offering these luscious treats in gratis.

My friend Richie of www.thepickiesteater.com teased the staff not to stray far away from him. We almost shadowed him but eventually headed to one of Moevenpick’s restaurants Sails for a late lunch.

Filling our tummy with an afternoon delight, we headed to our rooms to settle in and take a short siesta. Mövenpick Hotel Mactan Island Cebu covers 245 contemporary guestrooms and suites.

I walked into my room and was glad to see where I’ll be camping in for the next few days. I love white as it feels clean and relaxing so I am happy to report that the guestroom’s interior is in white and shades of blue.

All the guestrooms come complete with LED television, wireless internet and a fully stocked mini-bar. Wireless internet is what makes it such a functional room. I could work, blog and keep in touch with my friends and get connected to my social networking sites in a jiffy at no cost.

I could receive Viber calls too. Moevenpick also offers high-speed internet at a nominal fee but I was pretty much content with their free Wi-Fi. It did remind me though of the exorbitant internet fee I paid for at the Four Seasons Hotel in Langkawi, Malaysia in late September so yeah, free-of-charge Internet is glee! Complimentary Wi-Fi is accessible in all guestrooms and throughout the public areas of the hotel.

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Poco Deli, A Revisit

September 5, 2013 by Janey

It’s been a while since I last ate at Poco Deli but I was able to visit again sometime mid-July. Parking is still tough around this part of Kapitolyo but luckily, we were able to park right out front. I walk in the familiar dining area with the display case and counter on the right and a huge shelf of wine at the far end.

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Brasas, Latin American Street Food

January 4, 2013 by Janey

Nothing can be sexier than a Latina’s sun-kissed skin, slender legs and strong sprightly attitude. They can really get heads turning. I’m way far from looking like a Latina but I know how to admire beauty. What gets MY head turning really is what they put inside their luscious lips… mouthwatering Latin American Street Food.

They have made their presence felt at Soderno Market. But their permanent location is now parked at the 5^th level of Podium. Brasas, which translates to ‘flaming coals’, lets you experience the finest of what plagues the streets of Columbia, Argentina, Chile and Cuba right here in Manila. It is over coals that orders are grilled to its delicious state.

The restaurant is bright and airy, untailored, ideal for casual dining ready for unique flavors. Their short menu brings to your table a line-up of grilled wraps, rice platters, salads, soups and regional Latin specialties.

On the Table

Patacones P140

Plantain chips fried and topped with smoked pulled pork, tomato salsa and melted Monterey Jack cheese.

Positively, the textures and flavors of the Patacones are first tasted here. Take one big bite of the tender fork-pulled pork, refreshing salsa and crispy plantain that it’s sitting on and taste a hint of smokiness from the meat and sharpness from the cheese. Strike while it’s hot.