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

Relish Hello! Happiness Restaurant, Morato

March 19, 2014 by Janey

Last year, I suggested Lola’s Café to the SOLA gang to celebrate Isis’ birthday. They were pretty happy about the homey ambience in the traditional house-cum-restaurant and generally with the food. After a couple of months, they discovered another restaurant with a homey ambience in the Morato area and kept insisting to bring me there.

They were all telling me how it reminds me of my own living room at home mostly decked in white motif and neutral colors with minimal color accents. After our Christmas outreach, we wanted to grab a late lunch somewhere in Quezon City and finally ended up at Relish. The porch which serves to be the waiting area when the dining room is packed looks like a modern living room with lots of lamps and modish accents. I actually saw two pillows that were exactly the same as mine.

RELATED POST

Lola’s Café

On the Table

Roasted Tomato Basil Soup P140

I started off with the roasted tomato soup which tasted smoky tangy and slightly sweet. It was quite good to start my meal with.

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Mad for Garlic

October 10, 2013 by Janey

Some 4 weeks ago, I was at the Fort checking out a wine and garlic restaurant that showcases garlic-themed dishes using different varieties of garlic and cuts. There are other specialty ingredient restaurants in the Metro but Mad for Garlic tries to separate itself by infusing Italian cuisine with Asian flavors.

Opening its garlic-infused concept restaurant 13 years ago in Korea, Mad for Garlic is actually a local franchise but is available across different locations in Korea, Jakarta and Singapore. The restaurant uses both Korean garlic and the local garlic varieties. Their menu has a selection of pasta, pizza, salads, rice dishes, steaks and other entrees.

On the Table

Dracula Killer P195

The item that could kill Edward Cullen with a kiss – choice garlic cooked in olive oil and with anchovies. This starter is served with garlic buttered bread which is good with the garlic barbed with salty shade of the anchovies.

Gorgonzola Pizza with Honey Dip

One of their bestsellers, Mad for Garlic’s Gorgonzola Pizza is topped with Italian Gorgonzola cheese and served with honey dipping sauce. It was an easy buy-in for me. I enjoyed eating the thin pizza and loved the Gorgonzola cheese’s strong flavor, which was similar to Bleu Cheese only creamier and softer, its sharpness unresisting but mellowed by the honey.

It looks pretty simple but had lovely flavors. I could eat one whole order of this on my own.

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Griddle Melts at IHOP Philippines

September 30, 2013 by Janey

I see myself back at IHOP checking out a new reason to visit. IHOP Restaurant in BGC launched handcrafted made to order sandwiches that come in three variants – experience the new item in their menu, Griddle Melts.

These sandwiches are not your ordinary sandwiches as each is served on artisan sourdough bread with a choice of three fluffy omelets in large breakfast sandwich.

Big choices that give you value for your money as any order come with your choice of hash browns or seasoned fries. Full sandwich can be had at P385 and P325 for a half order. I say, always go full throttle.

On the Table

Spinach, Roasted Pepper and Cheese Melt

Sautéed fresh spinach in a fluffy egg omelet topped with roasted red peppers and onions, melted Provolone, Parmesan and Pepper Jack cheeses make up my favorite of the three. I know I am biased, 3 cheeses. How can I resist?

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Le Café Curieux

August 14, 2013 by Janey

I try to sneak inside Makati some Sundays or Saturdays, not that I’m declared as a persona non grata in this city, in fact I had a Makati residence for a while back in 2006-2007, but it’s the heavy traffic and clogged streets I try to avoid. About 2 Sundays ago after biking at UP and Ateneo, off we drove to Makati to check out an art gallery slash restaurant. 2 months ago, we traveled all the way to Tagaytay to visit an art gallery café there. I’m so glad Makati was just a half an hour away on a Sunday.

In the midst of the red light district stands Le Café Curieux. The eye on its logo is befitting its name and has become the object of curiosity along the alley of gentleman bars. For those interested in French home cooking but veers off due to the hefty price it’s usually associated with, Le Café Curieux will again pique your interest.

Inside is a small dining area with the bar taking most of the left while the paintings on the wall pan your attention to the right. Wine barrels are used for décor and tables.

We were ushered in the al fresco area, which was a good spot to watch and listen to the light rain while waiting for our orders. The outdoor dining area has somewhat a garden-style vibe.

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Stockton Place

August 2, 2013 by Janey

Getting stuck in traffic for 2.5 hours last night is the main reason I avoid going to Makati during weekdays for the past 3 to 4 years. I made a table reservation for 4 at 8pm but my Twin and I arrived almost close to 9pm. I thought we’ll be arriving earlier at 730pm when we left my office at 6:15pm. Good thing my brother’s good friend JP was there to hold it for us.

Stockton Place has been on my hit list for the past month but I couldn’t get my schedule straight other than they’re also always full. A simple black chalkboard bearing Stockton Place serves as your mark, other than the cool white brick façade. Inside is a small dining area with the menu chalked on the large blackboards on the wall.

The outdoor patio should be lovely during balmy days. Currently they are only open for dinner service, but Stockton looks like a good place for a Sunday brunch too.

The men let me handle the ordering. I was too tired to chew over the choices so went ahead and voiced out our mission… it weighed almost 1kg.

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Sunshine Kitchen

July 22, 2013 by Janey

Saturday night felt so bright celebrating Carol’s birthday. Rizza picked the place and we headed to Sunshine Kitchen at the Fort. This fairly new restaurant is located on the 2^nd floor of Shawarma Guys. A bar greeted us as we entered the almost full dining area. Low lighting with woodwork and stone bricks, it has a bistro-type design with a New York district feel.

Related Post:

Shawarma Guys Shawarma Rama

Las Flores Tapas at Fort

Thankfully the ladies took over in ordering our dishes that evening. I just relished the element of surprise every time there’s a dish brought to our table.

On the Table

Creamy Crab and Shrimp Dip with Artichoke P380

It arrived in a small dish with melba toast on the side. This was a good starter with shredded crab meat, shrimps and artichoke all equally sharing the creamy limelight, layered with a cheesy top.

Pizza Al Nero

Squid ink based pizza with cream sauce, ricotta, mozzarella, and Grana Padana cheese

The pizzas arrived next. I like squid ink a lot (in pizza, paella, risotto, etc) but I don’t love it all the time. It has that distinct flavor that’s uniquely briny, and somewhat murky too, that it can overpower the other tastes of the ingredients. But I like how it has that squid-calamari aspect to it. Squid ink-based dishes are apparently a specialty in Venice.

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Revisiting Agave Mexican Cantina

July 19, 2013 by Janey

Mexican is my favorite cuisine and while I had to satisfy my incessant hankering for all things Mexican for many years with only 2 restaurants then, Agave Mexican Cantina broke into the scene in 2009 and paved the way for more Filipinos to open their palate to what this cuisine is all about.

Mexican cuisine is widely Mesoamerican cuisine with traces of Spanish influences and is highly defined with ingredients such as corn, beans and chili peppers and myriad of sauces. I revisited Agave in their Fort branch last month with my good friend Ace to post-celebrate his birthday. Ace has been helping me practice my throws and understand the game of Ultimate better. After all the grime, sweat and dieting we TRY to do, it’s time to indulge.

Agave’s interiors are always welcoming with its bright walls and hues of yellow, orange and brown. The restaurant is always filled with energy from the tables of crowds that gather for either a sumptuous family-style dinner or delicious original drinks paired with incredible bar chows. Their menu is extensive so you’ll have no problem finding something suitable for your appetite.

RELATED POST:

Agave Mexican Cantina

Agave

On the Table

Chipotle Buffalo Wings P355

Chicken wings and its drumsticks glazed in Agave’s tangy chipotle sauce. Served with cool Hacienda ranch for dipping. The heat range can be requested in mild or extra spicy.

This started our Mexican culinary journey and I enjoyed nitpicking the chicken meat drenched in this cloyingly tangy smoked sauce with outlines of mild spice. Ace would have enjoyed it better if we got the extra spicy but I was pretty satisfied with its chipotle sauce evenly coating the wings with just the right sketch of heat.

Queso Fundido P380

Rich Mexican cheese and spinach dip with chunks of chorizo and artichokes. Served with garlic bread, tortilla wedges, and chips. Perfect for sharing.

Nacho Grande is Agave’s bestseller when it comes to appetizer but I decided to deviate a bit and order a new dish as our second starter. You can also opt for Camaron al Diabla which is a plate of tender shrimps sautéed with fresh bell peppers and onions, served in Agave’s spicy Diablo sauce. That evening, the cheese-maniac in me won and ordered the Queso Fundido.

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Kitayama Meat Shop

July 17, 2013 by Janey

Wagyu is that renowned Japanese meat that has intense marbling that demands a high price tag. Breeds of cattle differ in several areas of Japan, which are known for the place it is sourced from like Kobe, Mishima, Matsusaka, Omi and Sanda beef.

Each area has its own breeding and feeding technique that they adopt. Some of which involve massaging the cows or adding beer or sake in the cattle’s diet to aid digestion and induce hunger during humid seasons. They massage the cows to prevent muscle cramping which makes the beef much tender.

Wagyu Cattles yield beef that contains higher percentage of omega-3 and omega-6 fatty acids but its distinction is really its marbling where sections of fats are consistently chartered and lined throughout the meat.

Headed by beautiful Wagyu queen Vicky Lauchengco (who I immediately loved right after she said I looked like H.E. during brunch a few months ago), Kitayama specializes in wagyu meats and their story unfolds in the cool and gentle climes of the foothills of Mt. Kitanglad in Bukidnon, northern Mindanao, where the Wagyu herds are located. These cattle are bred from selected bulls from champion lineages pampered on lush pastures, maintained on grains and nutritious concentrates for at least 600 days. Absolutely no hormone-injections and no enhancers, Kitayama meats are all organic from paddock to plate which result to exquisitely tender texture and highly beefy taste.

A lot of restaurants use Kitayama Meat Shop as their supplier for their beef dishes. Nomama Restaurant and Malcolm’s Deli to name a few. Last Saturday for a midnight dinner, a friend and I dined at Charlie’s in Kapitolyo, which he picked since it was only his second return and my comeback after a long while (there was a season I was addicted to it, 2009-2010). I heard in the rumor mill that Chef Rob Goco is no longer part of it, to wit, some say the quality has degraded, so my expectations weren’t really high. I took a bite of their wagyu burger, which is now written on the chakboard on top of their USDA burger offerings, and was delighted at how juicy and tasty the wagyu meat burger was. I think I saw Kitayama in the description but I’m not 100%. I’m going back for it.

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Sophie’s Mom Red Velvet Cupcakes Steal a Kiss

July 16, 2013 by Janey

My Monday morning at work last week was greeted with a bit of surprise. Ken gave Jen and I a box of cupcakes each from Sophie’s Mom. When I finally found the chance to open the dainty box with blue ribbon in the afternoon amidst overflowing emails and contract reviews, I took a peek inside and saw red velvets.

My college friend Ace tells me that he sees Sophie’s Mom’s shop when he passes through McKinley road at the Fort. He thinks it’s a confectionery shop I would love to visit since it looks bright and happy and if he remembers right, had blue and pink facade.

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Lola’s Café, Tomas Morato

July 16, 2013 by Janey

The car turned left to the street where Uno restaurant is located. It was supposed to be our destination for a quick dinner before poker night with the group, until he mentioned that there’s a good restaurant also near the area that he used to go to, pointing somewhere at the next corner. And as soon as he said the word, “Lola”, I immediately chimed in “Lola’s Café!”

My excitement escaped me and that was enough for him to drive pass Uno and take a detour. I heard about Lola’s Café from Eugene of heftyfoodies when we were at the Best of the Beast dinner and it’s been on my hit list since. Invited my friend Eric to check the place out 2 weeks ago but since he had an ER at work, we had to explore dinner somewhere nearer Ortigas.

Ken and I walked in without any reservations but the place was fully booked that Friday evening. We pled to just grab a 30-minute dinner since we’re in a hurry to meet the group right after. They obliged and gave us one table. Lola’s Café is an ancestral home converted to a homey restaurant. The mainly white-and-black-hued dining area is split into three, an al fresco veranda, the lower floor and the 2^nd floor. Going up the stairs, I noticed the wall studded with quirky frames of ingredients, words and travel! I also love their big drop lights using bottle jars.

The interiors were simple and modish, minimalist with interesting elements of quirkiness and style. Just the way I designed my own place, leaning on a lot of clean relaxing white and decked with personality, travel and fun.

I like this traditional-style chair with modern upholstery “Solihiya”

On the Table

Dynamite P130

Deep fried green chilies with cheese and salsa dip

Adobo Balsamic Chicken P330

Traditional savory Filipino chicken adobo, cooked with balsamic vinegar

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HOT Item: Wildflour Café + Bakery Cronuts

July 12, 2013 by Janey

New Yorkers troop to the SoHo district of Lower Manhattan going gaga over this schizophrenic pastry item called by many names. Like a trending Hollywood couple, this has been dubbed a shortcut moniker. Cronuts. It is in fact a croissant donut that well-clad trench-wearing city folks have been lining up for at Dominique Ansel Bakery.

image source

Take a WILD guess what’s inside? 🙂

I posted this on IG and somebody answered, “Flour.” that got me laughing.

And because Filipinos like jumping in the bandwagon especially one that’s filled with doughnuts, it is starting a fire here. Many outlets in Manila are beginning to churn out what is a remake of the Ansel original.

Wildflour Café + Bakery have started selling these croissant donuts. These cronuts retail for P150 a piece and they have a 3-piece cap per person. Thin layers of flaky baked phyllo dough are crispy and airy like it’s been deep-fried. Inside the glazed croissant doughnut are delicate folds, and in the middle it reveals light creamy custard.

The flavors can vary depending on what you order. That specific Sunday, it was strawberry and dulce de leche that were available. When you cut into it, the frail base almost collapses but it doesn’t take away from you its sheer mouthwatering glazed enchantment.

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The Best of the Beast Dinner at Elbert’s Steak Room

July 11, 2013 by Janey

Before we scratched June off the calendar, the last day of the 1^st half of the year was celebrated with beasty pride. PTR caught the announcement of the collaboration between the beloved blog Table for Three, Please and Chef Albert Cuenca and invited me to try out what they dubbed as The Best of the Beast dinner.

BEST OF THE BEAST MENU

Jellied Aji Tamago

Adrian’s Steak Tartare

Salad of Mixed Greens and Miso Seared Tenderloin

Chef’s Burger Slider

Tongue & Cheek Taco

Bone Marrow Crusted Tenderloin, Bordelaise sauce, Truffled Mash

A surprise dessert by Kitchyart will be served

The tag price for the dinner was Php 2,200 and it looked like a pretty good deal.

Good thing it fell on a Sunday, otherwise I wouldn’t have driven to Makati any other day. We gathered with weighty anticipation at the elegant meat mecca called Elbert’s Steak Room.

PTR and I sat at a long table with other meat lovers and met new friends, while bumping into foodie friends, Eugene and Mitch. Sanju was there and we were exchanging notes on the newest restaurant discoveries, the hits and misses, our recent favorites, which ended up in pinning a date to try Sensei somewhere Southbound.

On the Table:

Jellied Aji Tamago

The beef-centric degustation started with marinated soft boiled egg (also found being served at Yushoken Ramen) delicately cuddled by a jelly encasing that has a light soy and mirin taste. I love soft boiled eggs as much as I love poached eggs and this aji tamago opens my penchant wide with its yolky vulnerability.

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Adrian’s Steak Tartare

Chef Adrian comes to our table to explain each dish and how it’s prepared. I’ve been watching too much Top Chef Masters (both reruns and new eps) lately and Chef Adrian’s adieu of “enjoy” before fading back to the kitchen to confront the next course presents TCM in live color.

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Haru Sushi Bar and Restaurant, Kapitolyo

July 4, 2013 by Janey

The motor has been running these past weeks with barely any pit stop. I’m feeling heavily fatigued again with mounting workload and crazy schedules, missing playing Ultimate this week after work to break a sweat and paradoxically relax my mind. Nothing breaks the weariness than unearthing a hardly hidden gem in Kapitolyo. A simple evening, good food and scattered laughter are the right tools for a quick escape.

ENGR and I were supposed to veer towards Lola’s Café in Tomas Morato but ended up checking out nearby restaurants. Haru Sushi Bar and Restaurant was a twilight beam to Little Tokyo with its very fascinating interiors.

Haru Restaurant is owned by Dr. Vasquez of Cafe Juanita and Au Gusto fame, who’s also a thespian and a friend of my former boss. Tell tale signs are in the interiors that this is also his restaurant.

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Café Juanita

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CW Bday at Café Juanita

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

On the Table

Dynamite Roll P320

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

I was eyeing the Crazy Roll, which is sushi roll with kani, ripe mango, cucumber, with haikara flakes and topped with kani tossed with Japanese mayonnaise but among three choices I had Eric pick, Spider Maki Roll included, he opted for the Dynamite Roll.

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

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Tambay sa Kanto Freestyle

July 3, 2013 by Janey

I was a street kid. My mom used to scold me every time she found out I was out playing on the street the whole afternoon. There’s just something about running around freely playing touch taya and pinoy dodge ball and the thrill of keeping a scraped knee hidden from her eyesight and taking it like a warrior princess. That was then, nowadays I get scraped knee from playing Ultimate in an uneven field. But it’s all worth it.

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Pares

July 1, 2013 by Janey

I don’t recall ever trying Pares before so after a very tiring training of Frisbee (I’ve been asked many times to call it Ultimate since that’s what the sports is called, but to you who is not inclined, I’ll use the F word), my college friend Ace and I trooped to an area in Pasig where he said has good Pares.

At 11PM, we were in a manhunt for a good hot bowl of Beef Pares.

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My New Staple, Maple

June 28, 2013 by Janey

I am fasting Social Networking Sites for this week (and likely next week too from July 2-4) and it’s been so liberating not to be “obligated” to post anything on my SNS, whether FB, Twitter or Instagram. If you’ve been messaging me, I’m not a snob, you’re just too cheap to text or call me. You’re probably spending all your money on food… good job!

I may not be able to share it briefly and quickly on SNS but there are things that are too good not to share… immediately! So I’m shoving away my pile of blog backlogs and moving this newsfood on top of the heap. Maan, Madz and I decided to meet for dinner Wednesday night, pre-bonding before our good friend Rasia’s wedding on Saturday. I’ve been hearing a lot of good things about Maple and been itching to eat here so I picked the place.

The mood is lively and upbeat and has a warm casual yet sophisticated vibe. Sporting handsome wood elements on the tables and chairs, with plush upholstered red couches / mustard booths, Maple is decorated with interesting chandeliers and a lighted tall Maple tree at the far end amidst a sunset backdrop.

I’d pick that corner table with mustard couch and have a date with their dishes 🙂

The energy in the dining area probably has something to do with what the kitchen dishes out, which I find to be creative, exciting and colorful. You know how you look at a restaurant’s menu and you already know you’re in for a real treat.

On the Table

Chili P250

A mild bean, beef and pork sausage chili soup served with sour cream and scallions and a slice of freshly baked jalapeno corn bread

Chili or Chili Con Carne is one of my favorite comfort dishes and this thick, hearty stew of Maple brings so much comfort. What I’m missing in most of the chilis served in Manila is corn bread and that’s also what I look for when I make chili at home. Maple serves it the right way.

Maple’s Chili soup has tender chunks of beef and pork sausage with just the right amount of kidney beans. The tomato flavor and very mild heat balanced by the sour cream kept me digging in while the freshly baked Jalapeno corn bread partially soaking all the thick goodness captured my heart.

I am also intrigued by Maple’s New England Clam Chowder (P250) but I suspect I will still order the Chili next time. I could cry and let tears fall in this chili soup and it will still be a happy food.

Spaetzle Jambalaya P390

Fresh Spaetzle pasta with Maple’s own special Jambalaya sauce, topped with shrimps, and Chilean mussels

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Not to Miss Mesclun in Serendra

June 26, 2013 by Janey

The world was moving the first time I was introduced during a Sunday lunch in December. Maddie was beside me and I was sitting quietly dazed on my seat, nursing a very bad hangover. A power shake they served cleared the clouds over my head and when I started tasting their dishes, that’s when my focus centered.

RELATED POST:

Mesclun at Linden Suites

A few months later, I find myself strolling yet again Serendra, which I used to frequent a lot but have leaned towards BHS in the recent years for the shops and last year, BHS Central, for new restaurants. Now, I’m gravitating towards Serendra again since there’s a restaurant there not to be missed… Mesclun. It breathes a new verve to the area and my food soul wanders there.

On the Table

Andre’s Poke P345

Hawaiian-style tuna ceviche in soy sesame dressing

If you find the name funny, you haven’t heard what the Hawaiians call their appetizer. Poke, served in Hawaiian Cuisine, is a fresh raw salad with cut-up or cubed pieces of seafood like tuna or salmon, lightly dressed in sesame oil, roasted crushed nut mayo dressing, chili flakes and soy sauce, garnished with seaweed. I am fond of sashimi and spicy tuna salad and this clearly is a close counterpart but just accessorized and amped up.

The taste of freshness barbed with a tinge of heat and mayo cream rolls on the tongue beautifully.

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3:15PM is Tea Time

June 21, 2013 by Janey

There was a season when I got absolutely hooked on milk teas. Serenitea got me started on my drinking dependence and I almost needed to attend Milk Tea Anonymous for all the sweetened and milked teas I was guzzling. Not to mention those little jelly marbles they call “pearls” or sometimes it’s “nata” or aloe vera or grass jelly. I even ask for the sugar level to be down 50% or 70% (or sometimes I pay a little extra for Splenda) but I drink too much milk teas then that in total, my sugar level has probably increased to 1000% percent.

Then there was Happy Lemon, Cha Time, and Gong Cha that got me tossing more milk teas down. How can you not with the Green Tea with Rock Salt and Cheese (and extra cheese for P25) of Happy Lemon, Taro Milk Tea and Tie Quan Yin of Cha Time and Wintermelon Milk Tea of Gong Cha with that burnt caramel-tasting syrup? Dark circles form under my eyes and my eyeballs get all bloodshot without my swig of milk tea comfort.

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A Brunch at Malcolm’s Deli and Kitayama Meats

June 17, 2013 by Janey

If I were a secret agent out on a mission that Saturday morning, I’d have my unlisted mobile phone ringing off the hook. I’d have people yelling at me over the line requesting for my coordinates. I’d be stepping on the gas zigzagging my way through myriads of people and fruit stands trying to locate my route 007-style. If my life were that exciting, I wouldn’t be rolling my window down asking for directions to Fairways Tower amidst the somewhat heavy traffic and detours (it was the weekend before the elections, thus rerouting).

Brunch was as good of a purpose as any on a beautiful sunny Saturday. I’ve been to Malcolm’s Deli at their Valero branch but it’s my first time to visit their homey interiors at the Fort. I see the troop has settled down and has attacked the manageable Breakfast Buffet. The buffet section has congee, cereals, bacon, fruit juices among other breakfast staples.

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Luzviminda Buffet at F1 Hotel

June 10, 2013 by Janey

F1 Hotel Manila kicks off a month-long Filipino food festival featuring a wide variety of Filipino recipes that originates from Luzon, Visayas and Mindanao. F1 Hotel has invited skillful, esteemed chefs to showcase delectable native dishes such as chefs Martin Jickain from Station Juan Café at the White House Boracay, Paul Sidney Uy and Karl Noel of Casa Verde Cebu fame and Ed Tuazon from Marco Polo Hotel Davao.

If that didn’t get your interest bubbling, you should know that resident chef now for F1 Hotel Manila is Chef Sau del Rosario, the culinary intellect spearheading F All Day Dining Restaurant, assisted by Chef Willie Ertez. Nothing but the very best of Philippine flavors should be expected with this team.

The LuzViMinda buffet at F1 Hotel runs from June 1 to June 30, 2013.

Think of your favorite Filipino dishes elevated into a broad range of unique dishes, with techniques influenced by foreign cuisines such as Japanese, Spanish and American. Exceptional Filipino taste reinvented in the Sisig Foie Gras. Your favorite crunchy bar chow made richer and luxurious with the presence of the goose liver.