www.janedchua.com Archives - Page 2 of 8 - Between Bites - Bites of Food, Travel and Lifestyle

Flame Restaurant at Discovery Primea

June 28, 2016 by Janey

The living chandelier welcomes you as you enter Flame at the 16^th floor of Discovery Primea. We were warmly ushered to our table in a plush and stunning setting that has an expansive marble-top open kitchen and a commanding view of the Metro Manila skyline. The restaurant interiors has spherical light fixtures, upscale and contemporary décor, almost full-length glass windows creating an elegant and open dining space.

Other than the warm personalized service they are known for and the comfortable dining setting, there are many reasons to make Discovery Primea your home away from home, an interim abode whether for dwelling of your weary souls or a gustatory escape from the usual. To me, it is really the food that will speak straight to my heart and will get me towed in time and again.

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FLAME blends modern European cuisine with Asian flavors to surprise even the most sophisticated palates. The menu is carefully created and curated by General Manager and Chef-at-Heart David Pardo de Ayala and Executive Chef Luis Chikiamco. Their high standards in the kitchen, where they make everything from scratch, translate into excellent food in the dining room.

On the Table

Quezo de Bola & Hamon

Textures of cheese, glazed ham and gelee, asparagus

A dish inspired by Massimo Bottura. It’s a great starter since the sharpness of the cheese jolts your palate to wake up, together with the altering textures from the glazed ham bits and crunch of fresh asparagus creating a quiet tremble in the mouth. It opened up my taste for what’s to come.

Chef’s Table is a Netflix original docu-series that goes inside the lives and kitchens of the world’s most renowned international chefs. I caught the episode of Massimo Bottura while vacationing in Batanes last February and nothing but cavernous desires filled me while watching that episode. Anything that replicates close to his perspective is already a slice of culinary heaven. Flame did not disappoint and stirred that inclination with the first dish.

Pan-Seared U.S. Scallops

Porcini Mushroom Marmalade, Endive, Madeira-Mirin Glaze

Sweet smokiness wafted under my nose as the plate rested before me. The scallops were beautifully seared on the outside, showing blistered marks, and continuity from the opener is obvious from the porcini mushroom marmalade’s piercing taste. The scallop, which is seafood-flavored marshmallow, retained its gentle, slightly chewy yet soft state and natural sweetness but prickled with smoked woodsy flavor.

The first two dishes were washed down with a glass of Riesling.

Every single component on the plate even the translucent endive, velvety, tender, flavor-ridden, and the mirin glaze are to be remembered. I savored every bite, not wanting time to go any faster.

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Chili’s Craft Burgers

June 16, 2016 by Janey

A balanced nutrition is having a burger on your right hand and another burger on your left. Almost everyone knows that I grew up hanging out at my favorite burger joint in my neighborhood, which is right next to a popular coffee shop. I have loved eating there since, what, 18 years ago or so (I was still a toddler then!)? The place always had that fun and energetic vibe, great for family and friends to gather and enjoy a scrumptious filling meal of American burgers and other classic American dishes with a mix of Southwestern-inspired and international flavors.

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Now there’s more to enjoy outside the usual mouthwatering burgers you’ve come to love with your ice-cold beer and margaritas. A few weeks ago, I had an awesome time discovering their menu of Craft Burgers over a Thursday dinner.

What better way to kick off the evening but with their signature margaritas and cocktails. Of course, I started with the Strawberry Frozen Margarita per usual. The Patron Pomegranate Margarita proved to be my favorite pick of the night, which is made with 100% blue agave, blended with Cointreau Orange Liqueur, pomegranate syrup, a spatter of 7-Up and with a base of Patron Silver Tequila.

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On the Table

Guacamole Burger P465

Topped with fresh guacamole, melted Monterey Jack cheese, roasted jalapenos, sautéed red and green bell peppers, caramelized onions and cumin-lime sour cream

It’s like eating a balanced meal. You have your veggies in the red and green bell peppers that are packed with a slightly sweet peppery taste and the sweet smoky caramelized onions, and protein from your Signature Big Mouth burger beef patty that’s juicy and grilled to perfection. The Monterey Jack cheese further defines the burger with a sharper taste while the cumin-lime sour cream points the balance.

The fresh guacamole adds all that oomph to the burger, lifting up the brightness of a bite and adding that soggy spongy texture. Mmm-mm! Ole!

Sweet and Smoky Burger P485

Pepper Jack cheese, bacon, red onion, crispy onion rings, mango-infused BBQ sauce and Chili’s Signature sauce

Crrrrrunch. Onion rings done right can shove any French fry aside. This one, golden and crispy, over Chili’s Sweet and Smoky Burger with Pepper Jack cheese, bacon, red onion and slathered with the tangy fruity sweet mango-infused BBQ sauce has flavors grabbing at you.

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Kiwa Korean Grill Dining Restaurant

May 6, 2016 by Janey

The advent of a little Korea dawned so many years ago ever since the Korean population in the Philippines exploded. One thing I’ve come to look forward to is dining at the authentic Korean restaurants. But I haven’t seen the daybreak of a fine dining Korean Barbecue Restaurant in Manila. I guess not until Kiwa Korean Grill Dining. Forget about a loud and smoky setting, where all the wait staff scrambles from table to table. You leave with the scent of barbecued food on your clothes.

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The dining interiors of Kiwa immediately dispels all of that, with high ceilings covered in wooden beams, spacious banquets and dining area, and a beautiful view of Manila Bay. It’s so authentic that almost everything, from the tables, chairs, plates, exhaust, were flown in from Korea. Not to mention, the Korean chefs!

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Here, you can relax in a more upscale dining setting and just savor luxurious Korean food.

On the Table

Yuk Hoe

Soy based raw beef mixed with pear and vegetables

If you are part of the marginal that eats steak tartare, you’d likely have an appreciation for Kiwa’s Yuk Hoe. It’s similar to tartare but instead of finely chopped or minced, the high quality beef is hand-chopped carefully into strips then seasoned and dressed with soy-based vinaigrette. The pear cuts the saltiness and gaminess of the raw beef and provides that cooling balance and crunch to the tender texture.

Jap Chae

Pan fried glass noodles with beef and assorted vegetables

I particularly liked that Kiwa’s Jap Chae did not taste oily and heavy handed. It tasted light with the sweet potato glass noodles having a good balance of soy sauce, beefy taste, nuttiness and sweetness.

Kimchi Jeon

Kimchi pancake

I thought half a plate of this was sufficient. I had to finish another plate when the first one didn’t seem enough. I absolutely loved the kimchi pancake. It was crispy on the outside and chewy on the inside, with some seafood bites and stir fried onions, and of course the sour spicy charm of kimchi but with a smoked taste. I particularly loved the burnt ends, which has a toasty finish to it.

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Morganfield’s Home of Sticky Bones

March 14, 2016 by Janey

You know ribs… it is where the heart is. If we follow our heart, it will lead us to the second floor of the new Uptown Place Mall in BGC as Morganfield’s opens their doors in Manila. Morganfield’s presents good old fashioned barbecued pork ribs with an extra dose of charming Southern hospitality. Morganfield’s combines life’s two greatest passions: music and great soul food.

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At the heart of Morganfield’s is its signature dish – Sticky Bones – a truly authentic, old fashioned prime pork rib slow-cooked and smoked in coal and hickory wood to a tender mouthwatering perfection, then basted with the gluey sweet and tangy hickory flavored barbecue sauce with a hint of cider.

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About Two beautiful Saturdays ago, my foodie friends and I hit it up for lunch at Morganfield’s.

On the Table

Begonia Php 175

I started with a refreshing drink of Begonia while catching up with friends and waiting for our apps. Fruitylicious chunks of kiwi, strawberries and lime served in lemon lime soda topped with passion fruit syrup

CP started with Berry Easy (P195) which is a drink made with black grapes, blackberries and strawberries, blended with pureed berries and ice. Interesting to order on the next visit is their Agua Fresca (P195) which is a tall drink of watermelon chunks and juice with fresh squeezed lime juice, served with rose syrup and a scoop of calamansi sorbet.

Bacon Wrapped Meat Balls

6 deep-fried pork meatballs wrapped with bacon. Served with lettuce leaves & mustard upon request

It had that crunchy outside texture encasing a moist seasoned pork meat that you can only get when meatballs go skinny dipping in hot oil at a perfect sweltering temperature and lifted just in time before the inside gets overly cooked. Bacon adds that rich sharp taste while the lettuce leaves you can wrap it with and tangy mustard round up the overall balance.

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There are other appetizers that caught my eye on the menu like the Russet Potato Skins (P195), deep-fried then loaded with mixed cheese and crispy bacon bits, Morganfield’s Chili Cheese Fries (P195) that are baked with cheese, topped with chili con carne, and crispy bacon, Spicy Chicken Wings (P325) tossed in homemade honey habanero hot sauce served with sour cream, carrots and celery sticks, Crab and Spinach Dip (P350), juicy crab meat and bay spinach cooked with Parmesan cheese and served with corn tortilla chips.

Pork Sausage Platter

This was one of the more obvious favorites on the table. I absolutely love their juicy grilled homemade pork sausages that come in different ranges… spicy devil, smoky bandit, herby hog and cheesy cheese. I thought I’d have an easy favorite in the spicy devil or smoky bandit but herby hog and cheesy cheese also hold their own. Morganfield’s platter is served with coleslaw and homemade garlic aioli. It will match perfectly with a mug of icy cold beer.

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Go Mad for Wagyu at EDSA Shangri-La’s HEAT

January 5, 2016 by Janey

Christmas season is always a wonderful time, whether it was spent abundantly or very simply, it’s always a joyous celebration. Outside Christmas, one merry memorable time I had in December was at HEAT of EDSA Shangri-La, Manila’s signature buffet restaurant. I can go start with how much I enjoy going to HEAT as it has one of the best, most varied and well-executed selections when it comes to buffet, without overly compounding your choices, but the title is a dead giveaway since you all very well know that nothing can make my blood boil in excitement other than Wagyu. Don’t get me whipping my hip and singing now, “I want nobody nobody, Wagyu! I want nobody nobody, Wagyu!”

Every Saturday dinner this mind-blowing and successful 2016 (I’m already claiming it!), REVEL in an all-new bounty of unlimited high grade wagyu beef at HEAT.

Apart from your usual suspects, which is to me my favorite stations and dishes I keep pestering with my frequent returns, they have studded the collection with unique creations from five specialty chefs in a Wagyu medley.

I went ballistic with how HEAT has upped the ante this time around.

At the Carvery

Wagyu Tomahawk &

Wagyu Ribeye

Classic Yorkshire, Ratatouille Casserole, Port and Thyme Jus

Creamed Corn and Garlic Mashed Potato

Philly Steak Sandwich

Mini Wagyu Sliders, Fried Egg, Bacon and Cornichons

Wagyu Beef Pie (Shepherd’s Pie)

Wagyu Beef Chili Con Carne

Wagyu Beef Goulash

I went back thrice at the carving station to get at least three medium thick slices of Wagyu Tomahawk and Wagyu Ribeye each visit, which were seared very quickly and slid onto my plate.

This whole concept was also well-thought out with a wall of sauces available to you for your ‘Mad as a Hatter’ liking. I wanted to try quite a number but got smitten with the honey truffle mustard. Mmm-mm!

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Highly recommended are Executive Chef Tobias Unger’s meltingly soft and tender Braised Wagyu Beef Cheek composed of a rich and deep flavor of red wine braised wagyu beef, confit shallots and glazed carrots, and Japanese Executive Chef Yusuke Hino’s Wagyu Yakiniku Beef.

That Braised Wagyu Beef Cheek rendered chewing almost unnecessary, with chunks seeped in distinct punch of spices and ever slight sweetness and the toasty berry mocha taste of the red wine sauce emboldens its beefiness. It was utterly delicious. I couldn’t help but go back for a second helping.

[Read more…]

Michael Velasco at Mario’s

November 20, 2015 by Janey

One of Manila’s most acclaimed fine dining restaurants, Mario’s has earned an impeccable reputation for great food and professional service. The dining room to the right is bright and intimate with plush banquettes, comfortable chairs, contemporary accents and a touch of class, which is what this place is all about.

Everything is made in-house including the dressing for their Caesar Salad made fresh and tableside. I’ve been visiting Mario’s more frequently lately as I’ve been holding business lunch meetings here every now and then since my office has moved to the ABS-CBN grounds mid this year. Service is always friendly and efficient at Mario’s by their long-standing waitstaff who has been with them for decades.

READ MORE:

Mario’s Celebrates its 40^th Year

Classic Twist of Taste at Mario’s

Mario’s offers fine food in comfortable surroundings where I’m sure to have a great meal and always a good time. Last Wednesday night, during the APEC holiday, I visited Mario’s for an agenda outside the usual. From 10^th of November until the 4^th of December 2015, Michael Velasco’s art will be displayed at the restaurant for their clientele’s appreciation and prospective acquisition.

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Painter, muralist, and portraitist Michael Velasco has long held a strong fascination for the female form. His works – mostly featuring women as embodiments of grace, elegance, and humanity – are improvisations of the Modernist and Classicist idioms. In this series, Michael Velasco further elaborates on his fascination for the female figure finding inspiration in the work of a plethora of past and present masters like Waterhouse, Klimt, Sargeant, Bougereau, Degas, Whistler Stwart, Juan Luna, Jeremy Lipking, Daniel Greene and Scott Burdick.

[Read more…]

Ho Lee Fook

November 17, 2015 by Janey

Ricky Ow of Turner is one hella food connoisseur (I owe him my 2-Michelin Star Nobu experience some 3 years ago which really blew my mind and I was almost in happy tears while eating). When we were having a lunch meeting at Vask mid this year, he gave me a short list of his recommendations for new Hong Kong discoveries. When he said Ho Lee Fook, I had to look at his face to make sure he didn’t give that exclamation at the sight of my appetite. It was in fact the name of the restaurant. Cheeky eh?

The actual translation is “good fortune for your mouth.” During a business trip in Hong Kong last month, I couldn’t pass the chance to dine there. Alan and James were both game to look for the place and as luck would always be on my side, we didn’t have to queue long (probably 10 minutes tops) even if we didn’t have any table reservation.

Ho Lee Fook’s busy open kitchen decorated with mah-jong as counter tiles welcomes your arrival. On the right, a wall of gold cats wave at you forever. A big beautiful peacock reveals a staircase that leads you underground to the restaurant. It’s a collaboration of the old and new… say, imagine a posh part of Chinatown in New York in the 1950s or 60s, it’s quite dark, designed mostly with black furniture, stone walls, a dragon mural, a lighted mural of an old man and a backdrop of beer bottles.

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Ho Lee Fook is under the champion portfolio of Black Sheep Restaurants Group that also owns Burger Circus, Boqueria, Chom Chom, Motorino, La Vache!, Carbone and Stazione Novella. They specialize in developing niche, thought-provoking restaurant concepts and looking at the crowded dining room, I knew I was in for a special evening.

[Read more…]

Mr. Graham’s Sandwich Shop

November 16, 2015 by Janey

Dave (DYoung) and I headed out for lunch sometime August and he brought me to this quaint little sandwich shop beside the F7 building in Scout Rallos. He was mindful that I was trying to avoid rice and suggested that sandwiches were just the perfect alternate eating route. Dave ordered two sandwiches which we split between the two of us. Every sandwich comes with Crisps and Coleslaw, or soup for Four Cheese sandwich meal, which Dave surrendered to me. I enjoyed lunch that day and a few days ago, decided to bring dee boss JAD to try the restaurant.

I was slightly stress eating last Thursday and ended up ordering three sandwiches and an extra soup to share between us.

On the Table

The Cubano Cebuano Php 290

Authentic Pan Cubano with Lechon drizzled in its own drippings amongst ham, cheddar cheese, and their signature aioli. They threw in some lechon skin and pickled green and yellow mangoes.

This is Mr. Graham’s local take on the “Cubano” which was popularized by the Chef movie. It’s Cebuano since they use thinly sliced lechon as the highlight basted on its own glistening drippings and slapped with ham and cheddar cheese on authentic pan Cubano smeared with the house aioli. Don’t be surprised to hear a crunch since they added the lechon skin for good measure. It’s so rich and savory but balanced by the sweetness and acidity of the pickled green and yellow mangoes.

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Four Cheese, Bacon Please Php 250

Mozzarella, Cream Cheese, and Cheddar kept company with beer-n-onion-bacon-jam, then lightly Frico’s with Parmesan. Frico is when they fry the cheese on the bread to a nice crisp.

The first time was awesome but I wished there were more burnt cheese on the bread the second time around. I was looking for those nice little, almost quiet, crunches on the side when you bite into the sandwich and sharper saltier taste that contrasts with the delicious semi-sweet onion bacon jam.

[Read more…]

Little Bao, Hong Kong

November 11, 2015 by Janey

My first attempt to visit Little Bao was back in June but that liquid dream (excuse my language, I do fantasize about food in increasingly indecent levels) was crushed when we got to the place and it was closed. I’m not certain if that was a Sunday or a Monday but it was surely a sad day for my expecting tummy.

It was just instinct kicking in when I found myself in Hong Kong again 4 months later and my first stop after checking in at the Intercontinental Hotel was Little Bao. It was sort of an expensive cab ride since I had to traverse from Kowloon to Hong Kong side. I guess the heart wants what it wants.

I can’t count how many times I’ve been to Hong Kong as I travel often to the harbor city of lights for business. It never gets uninteresting though as the vibe of this place is always so pulsating and evolving, especially when it comes to this one that I love – FOOD.

Little Bao is a tiny Asian meets American diner along Staunton Road. It can probably only sit 20 folks on a first come, first serve basis only. We were luckily seated by the bar that faces the open kitchen. But whilst the name and the size of the place portray little, expect full-size flavors out of their dishes. Their menu with a slogan that says “fry me to the moon” is simple and only has a few items available. I already expected the buns to be personal size and with my impersonal slash collective appetite, I almost ordered everything on the menu. I’m glad I was eating with two gentlemen, which meant I could camouflage my appetite.

On the Table

LB Fries HK$ 68

Mirin, Thai spice, roasted tomato sambal, kewpie mayo

I love truffle whether it’s black or white or in pasta, fries, salt, oil, essence, ice cream, honey, it’s hard to turn your back on it. Since the LB fries sounded unique, I decided to get it versus the truffle fries. These thinly and freshly cut fries were flawlessly deep fried, and tossed in mirin, Thai spice and roasted sambal, creating ripples of flavor that’s savory, merely spicy, and taking with it a slight sweetness close to caramel.

It tasted closer to a sweet potato, interspersed with varied tease of flavors, quite crispy and nearly irresistible after one pop, I wanted to run outside with the bowl and not share with anyone.

Truffle Fries HK$ 98

Shiitake tempeh, truffle mayo, pickled daikon

James was bent on getting the truffle fries which I didn’t order at first until we saw how it was prepared with the truffle scent wafting across the room almost nudging at the customers to order them. The truffle fries was also quite something else, studded with chopped shiitake, I don’t remember the last I tasted fries this delicious. Oh, roughly 8 minutes ago. But I absolutely have no memory before that.

I still couldn’t stop thinking about the LB fries and wanted a second round.

Fried Chicken HK$ 98

Spicy nam yu or honey soy

It’s almost a sure thing that everyone will rarely get disappointed with fried chicken but it’s also a dish that doesn’t leave much room to impress us remarkably. Little Bao’s fried chicken surely swept me off my feet. Fried chicken at its finest, perfectly fried, it’s so juicy that it’s attention-grabbing.

[Read more…]

Taco Vengo

November 6, 2015 by Janey

You know that traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling? Did you say, “taco?” Vengo! I mean, Bingo. You got it. But you’ll really get it when you head over Taco Vengo.

After “trying” to run at the Fort on a damp windy Monday evening when they called off work a coupla weeks ago, Ace and I headed to Kapitolyo and he suggested to try this newly opened taqueria beside Uncle Moe’s and Longganisa Sorpresa and across Ace Water Spa. Unfortunately, it was closed. I was able to head back that night our team went KTV at Ace Water Spa.

Hole-in-the-wall restaurants carry with them a certain charm, even with non-descript signages or very simple, unfinished or sometimes bohemian chic interiors. Taco Vengo dining interiors are simple, clean and mostly muted in white with breaks of brown and gray. I like that it’s not distracting and you can just concentrate on your dinner buddy and the food – straightforward and good. Their menu keeps your options simple with only 8 items to choose from.

On the Table

Nachos for Machos Php 160

Their nachos are pretty uncomplicated. The most organized or neatly prepared nachos I’ve seen in fact. They layer the nacho chips first and then a portion of tomato salsa, sour cream, grounded chorizo, jalapeno and sous vide egg have their own sections. I’ve never had sous vide egg on my nachos before but it’s alright.

Cheese Quesadilla Php

Light and simple

Steak Taco Php 210

I ordered Taco Vengo’s Steak Taco (comes in two pieces) which had strips of carne asada with garlic and onions marinated and sautéed in this brown sauce that tasted peppery, savory and with hints of lime. They served it folded in soft corn tortillas. The meat was tender and the taco was flavorful.

I’m inclined towards flour tortilla than corn because of the difference in texture and taste. Corn tortilla can come off as grainy and too thick sometimes to enjoy the filling. Taco Vengo’s version was almost as soft as a flour tortilla and had a good flavor and texture.

[Read more…]

Frangos Piri Piri Chicken in Makati

November 5, 2015 by Janey

In Portugal, you’ll see a lot of roadside restaurants that is little more than a shack, with butterflied chicken or poussins smoked on huge braziers, full of Portuguese families shouting for more piri piri sauce. Whether it is piri-piri or peri-peri, that chili originally found in Portugal and Africa and used primarily in the marinade, I know that I’m pretty pretty (see what I did there) in love with these smoky, spicy and slightly sweet grilled chicken.

Frango is the Portuguese word for chicken. One Saturday lunch, we trooped to Frangos in Makati as I’ve been hearing quite a stir about the new restaurant among my foodie friends. Taking influences from the authentic Portuguese recipes while fusing it with what will get the Filipino palate approval, these chix are marinated for at least 24 hours before hitting the grill.

On the Table

Roasted Pumpkin Hummus Php 95

Chickpea mixed with roasted pumpkin and dusted with paprika served with bread. This was a good starter, simple flavors yet beaming.

Crab Croquetas Php 170

I love crab croquetas and theirs were simply delicious. One serving has three croquetas. I wish I didn’t have to half the dish.

Beef Trinchado Php 260

US Beef Rib Finger cooked similar to salpicao-style with garlic and baby potatoes.

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Frangos Rice Php 45

Yellow rice cooked in chicken broth, turmeric and butter. My lunch buddy was happy with Frangos Rice while I enjoy a less starchy alternative, which is the couscous salad.

Couscous Salad Php 80

Piri Piri Half Chicken Php 285

Frangos Piri Piri chicken is available in quarter, half and whole sizes. I was about to order a side of mango salsa but the wait staff mentioned there’s one that comes with the order.

The chicken was grilled tender and juicy. You can taste the basic marinade of oil, cayenne, salt, pepper and that minced chile but I think they tamed it down to make it less spicy for the Filipino taste. There’s a good breath of smokiness on the chicken although I was really looking for that spicy peppery kick to follow.

[Read more…]

Oooh Mama Ooma!

October 13, 2015 by Janey

“Oooh mama!,” exclaimed by someone excitable. That excited, jumping person happens to be me. I’d be highly strung if we are talking about Ooma in this case. People have anticipated the opening of Ooma restaurant since it’s the second partnership between two geniuses, Bruce Ricketts and The Moment Group. The first one, a favorite of mine as well, is Mecha Uma.

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Ooma is a play on the Japanese word “umai” which translates to good. At Ooma, they take good seriously. But not too serious that you take the fun and warm comfort out of it. Like most Moment Group restaurants, Ooma is hip and almost avant-garde… always in the trail of something new, bold and flavorful.

I missed going during their media invite as I was traveling in July but glad to go on a personal visit where it will be more relaxed. I tried to have dinner twice (once with Merry and another one with Dave) but the queue was super long that I ended up eating at Lugang Cafe during both missed opportunity. Finally, early September, somebody was able to reserve seats. I couldn’t sit still all day, excited for dinner.

Using the blueprint of Japanese cooking, much thought and passion are injected into each dish. Bold flavors built together to create something familiar and comforting, with new tastes based on the modern day palate.

On the Table

O Gyoza (5 pieces) Php 235

Gratinated mozzarella and cheddar cheese. Scallion. Togarashi. Unagi sauce.

Uni Sashimi Php 195

Fresh uni. Shiso. Ponzu Sauce. White Truffle Oil.

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Love that slithery silky texture of uni

Hanger Steak Php 495

Sous vide hanging tender. Sauteed mushrooms. White truffle oil. Sweet potato mash. Crispy baby potato. Pickle dressing. Ponzu butter.

Mmm-delish! My second or third favorite dish on the table.

Uni Udon Php 495

Fresh Uni. Shrimp. Onion. Fresh mushrooms. Nori crumbs. Scallion. Uni cream sauce.

This is probably my favorite dish in the menu. I love uni and I love udon. I remember learning how to make udon in Osaka back in 2005. These find silk threads with veneers of creamy and briny white sauce coating it, cuffed with uni, shrimp and mushroom bites, punch luscious luxury in my mouth.

Scallop and Tuna Aburi Maki Php 295

Torched scallop. Tuna. Cucumber. Sesame seeds. Nori crumbs. Scallion. Teriyaki Sauce. Spicy Mayo. Kimchi aioli.

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Aburi, meaning to burn something, is a traditional Japanese method of blowtorch, direct flame to burn. It can be destructive or tame and the art of aburi brings out amazing things – a different flavor and an enticing aroma that fills the entire place. An Ooma signature dish, the Aburi Maki list includes a full range of the best ingredients including top shelf delights such as hamachi, uni, scallops, and soft shell crab.

Ooma’s Scallop and Tuna Aburi Maki is also a favorite of mine. Love the taste of burnt something in my mouth, deeply smoky, faintly bitter and indistinctly sweet. Ooma provides a jar of soy sauce with a brush to lightly brush your maki with. It’s probably good training for folks not to dip their maki and overly doused it in sauce.

[Read more…]

Rikuseki An Japanese Restaurant in Legaspi

June 8, 2015 by Janey

Celebrated for serving one of the finest sashimi, sushi and Japanese fares in the metro, Sushi Kappo Kobikicho has modified its restaurant to what is now known as Rikuseki An. They still serve the freshest and finest sliced raw fish and seafood. Rikuseki An actually means a place of comfort and who won’t get comforted with fresh ingredients flown in twice a week from Japan to ensure quality.

Their menu is quite extensive which includes ala carte options as well as lunch and dinner sets. Like most Japanese restaurants in Makati, lunch sets are usually cheaper than dinner menus. Theirs ranges from as low as Php 400 to as high as Php 1000 whereas for dinner, it starts at Php 980 to Php 4000. Omakase is also offered in Rikuseki An where the chef will whip up small plates depending on his whim and what’s freshest in the market. It’s a full course dinner fully controlled by the Chef’s special selections.

During New Year’s Eve, Basemh who fancies the place recommended that us four spend dinner there. And for sure, we did SPEND. I was looking for the eject button on my seat so I can just shoot right out of there… but it’s bills that got ejected out of wallets. 🙂

On the Table

Cold Silken Tofu

A small plate of cold silken tofu topped with freshly grated wasabi was the complimentary appetizer from the kitchen

Akami Sashimi MP (Market Price)

Lean flesh of blue fin tuna

Fresh tuna with a deep-red hue of a steak and as meaty tasting yet tender and unresisting

Chutoro Sashimi MP (Market Price)

Medium fatty flesh of blue fin tuna

Basemh observed that among us four, I’m the only one that doesn’t dip my sashimi in the soy and instead just paste it a bit with some fresh wasabi morsel. I don’t like the salt taste from the dark soy to eclipse the natural subtlety of the top grade tuna.

Gradients of reddish to light pink with the lighter shades slash white streaks showing the marbling of the blue fin tuna. Rikuseki An’s Chutoro is a stellar piece of sashimi made of succulence. It’s delicate, faintly sweet, and a paradox of lightness and richness.

[Read more…]

Lung Hin at Marco Polo

June 3, 2015 by Janey

There was a lot of excitement when Marco Polo opened in Ortigas. The food buzz circulating was about a good Chinese restaurant at the hotel. Lung Hin is a contemporary specialty restaurant that features authentic Cantonese cuisine and fresh seafood. I first visited Lung Hin during my birthday lunch earlier this year and tried it again with family during our 2-day Holy Week stay in the hotel.

The restaurant interior of Lung Hin boasts of modern design with elements of elegant classic Chinese motif. There is a main dining area and private rooms for closed functions and celebrations. Try to reserve a table near the floor-length windows for a stunning view of the Ortigas area spanning across the Metro and soak in the wonderful natural light that fills the dining room.

On the Table

Seafood Hot and Sour Soup P380 (good for one)

It is quite expensive for a hot and sour soup served in a personal bowl but it is fairly filled with generous seafood bites.

Deep Fried Crispy Tofu with Delicate Pepper Sesame Sauce P280

It’s quite amusing when the menu item already describes itself and says it comes with a “delicate” pepper sesame sauce so there I was anticipating how delicate this “delicate” is. This was a good appetizer with cubes of tofu fried creating that firm outer layer that’s peppery yet inside it was very fragile like a light cream.

Stir-fried Squid with Mashed Salted Egg P380

This dish was easily my favorite on the table and has sparked a return after the first visit. The stir-fried squid was still very tender and obscenely coated with mashed salted egg giving it added grainy texture and delightful deeper flavor that’s salt-cured but not all too salty. Salted duck egg yolks are best for flavoring which has a sharp flavor – it tastes rich and fatty.

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Steamed Crab Claw on Egg White Bed P680

Subtle, sweet and delicious crab meat that can easily be picked off the claw and interesting egg white bed

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Yokohama Meat Kitchen Japanese BBQ

May 20, 2015 by Janey

There is something liberating about not pretending and no matter how the world pushes us to be someone we are not, there is peace in just being who you really are… and speaking your mind. One thing that I will not even try to pretend about is not having an appetite. I always have an appetite… whether that hunger is for learning, excellence, travel, engaging people, music, life’s adventures, or LOVE, or food.

I don’t particularly enjoy driving to traffic-laden Makati but they say, man cannot discover new oceans unless he has the courage to lose sight of the shore. Before this develops into the beginning of all wisdom, allow me to share with you another restaurant discovery last night.

Yokohama Meat Kitchen is located along Jupiter Street and it’s a Japanese BBQ restaurant. The interior has clean modern design with wooden floor panels and tables, comfortable upholstered booths, and tones heavy in white and brown. Each table had a state-of-the-art grill that had either a built-in exhaust or it could be a smokeless grill since I didn’t reek of everything I ate after dinner.

On the Table

Jo Karubi P530

Beef ribs

It’s easy to spot on the menu what their recommendations are and for a first timer, I wouldn’t stray far away from their bestsellers. I wanted to order their Jo Hire as well but they ran out.

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The main reason we have canines is to eat meat. We definitely didn’t claw our way up to the food chain to just eat vegetables. Yokohama’s marinated beef ribs make you feel rightfully so. Beefy and delicious, I can keep wolfing it down with warm rice.

Yaki Suki P490

Yakiniku-style sukiyaki

It’s the same sentiment with their sukiyaki cut. Grill it ever so lightly and these sheets of glorious beef can disappear in a second… in a flash… in a quick sleight of my hand… Yea, move over David Blaine.

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12/10 Restaurant in Guijo Makati

May 19, 2015 by Janey

Last December (and because I never get to blog these days, this post is 5 months late), I was on the hunt for good eats and Ace was my willing cohort to explore the nondescript neighborhood of Guijo Street in Makati. Joy was in my heart tummy when I found out that the couple behind The Girl + The Bull restaurant opened a new baby nearer than Paranaque.

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The Girl + The Bull

Location is in a small house converted into an Izakaya-concept restaurant with modern industrial-type interiors decorated with paintings, paper art and other forms of expression. Same as Girl + Bull, it breathes art both on the interior and on the plate. The beautiful bar with gorgeous display shelves of liquors greeted us as we entered the crowded locale.

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Izakaya joints mostly offer dishes served on small plates, thus portions are more personal serving than for sharing. Aligned with their intent, 12/10 wanted it akin to a degustation experience.

You can see from the 12/10 menu that focus is on seafood as most dishes are from the jewels of the sea. If you’re wondering about the numbers, 12/10 refers to their anniversary date of 10^th of December. Like Girl + Bull, everything at 12/10 is anything but traditional.

On the Table

Mackerel Ceviche Php 195

Sriracha, Coconut, Coriander Oil, Radish

Since they source ingredients locally, dishes are easy to run out. Half of the menu was out by the time we settled in. Knowing it’s an Izakaya… okay, the truth is, I know MY appetite so we got 2-3 orders of almost everything available in the menu.

I noticed that most restaurants like using Sriracha in the last year or so. I think Your Local, Nomama, Mecha Uma, to name a few. This dish had a dollop of what looked like a Sriracha-based cream.

RELATED POST:

Your Local

Nomama

Mecha Uma

This starter was visually stunning, the mackerel ceviche was light, but had this slightly flaky to mushy texture with crunches of the radish discs in between, and pickled in the coriander oil. Dip it into the lumps of srirachi that’s faintly spicy and garlicky and flavors will start rappelling on your palate.

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Hungry for Fresh Pasta Dishes at Linguini Fini

May 19, 2015 by Janey

Normally if it’s summer, I don’t feel like having a belly full of pasta or rice… like that will help curb my growing belly of wonder. At Linguini Fini, it can be quite an exemption, whether summer or any other season, more so with the new pasta dishes they introduced in their menu.

Jarod Kintz once said that “I am 1/7 billionth of humanity, and I am hungry for truth. I’m also hungry for love, knowledge, and pasta.” I echo that sentiment. Pasta is one of the successful dishes I learned how to cook at a young tender age and it’s one of my favorite comfort food. I’ve found much comfort in Linguini Fini’s Pappardelle “Nose to Tail Bolo” but my heart delights eagerly in their signature Chicken Liver Sugo. I love eating this pasta with a squeeze of lemon. It had prompted many returns to Linguini Fini since last year and it’s also what I ordered just 3 weeks ago.

Linguini Fini’s refined hipster diner vibe can make you think they’re casual with their food, but other than the relaxed fun dining ambience, their kitchen is all earnest in making their pasta and pizza made-in-house among other things, even the delicious pickled chilies (which you can now take home to enjoy for only Php 180/bottle).

There is no dish in history that has as many variations, colors, shapes, flavors, textures, and subtleties as a dish of pasta. Outside their original signature ones, Linguini Fini has included NEW pasta creations.

On the Table

Straccetti di Manzo P495

Seared rare beef slices, artichokes, gorgonzola, arugula, anchovy aioli

My favorite anti-pasti at Linguini Fini is a beautiful dish of lightly seared paper-thin beef, roasted artichokes that are like chips for a good crunch, chunks of gorgonzola for points of sharpness, and fresh arugula all brightened by the drizzle of peppery anchovy aioli dressing.

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Maria Luisa Garden Room at Makati Garden Club

May 5, 2015 by Janey

I enjoy exploring places I haven’t been to but with my very busy schedule lately (say since the start of the year), this has been more of a luxury than a habit. Last Thursday evening, I see myself visiting Makati for a dinner, which is quite unlikely on a weekday as I am discouraged to brave traffic even if I’m not the one behind the wheel. I didn’t know where we were headed as it was supposed to be a bit of a surprise.

The path led to a garden room slash restaurant within the Makati Garden Club, which is apparently “for members only.” It was a lovely place designed with so much girly charm and daintiness, perfect for a ladies’ Sunday brunch group. I enjoyed it being away from the usual crowd and commercial spots, in its own “secret” quiet location. It’s rather charming, homey and relaxing.

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Wagyu Japanese Beef in Sunvar Plaza, Makati

April 4, 2015 by Janey

Driving to Makati on a whim comes very few and far between, but luckily every time I do, traffic always happens to be not so horrendous. It was a Friday evening and we thought of breaking into the weekend and capping a tiresome week at work with a good dinner. Felt the universe conspired to fulfill my tummy’s wish as there was barely any traffic. It was rewarding, indeed.

My brother and I were supposed to try Wagyu Japanese Beef restaurant on the eve of my birthday, but they were fully booked and I couldn’t even use “my birthday” sympathy card. I tried to clutch an invisible hat below my face and transfix a Puss in Boots wide-eyed innocent gaze to appeal to their hearts… I was waiting for them to say, “Awww!” at such overwhelming cuteness but no amount of Puss in Boots heart-melting eyes could open a table for us that night. I think it was overshadowed by the growling tiger sound of my belly.

We changed direction and headed to Seryna instead. Not this particular evening, ST and I were where we intended to be.

Wagyu Japanese Beef is really foremost a meat shop but they decided to use the extra space on the ground floor and mezzanine as their dining area to serve their eager clientele like me.

On the Table

Steamed (Seiro) Wagyu Php 675 per 100g

The steamed wagyu arrived laid carefully on top of chopped vegetables. The fresh veggies cut the richness of the beef but are also full of flavor as drippings have coated their surface.

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Mendokoro Ramenba

February 25, 2015 by Janey

I’m a big fan of Yushoken Ramen. It will probably be the only reason I’ll drive to Alabang on a whim. I did a double cartwheel and a reverse twist while in the air when I found out that Yushoken gave birth to another ramen place in Makati. Yeaa, I’m that athletic, if only I don’t have 5 lbs of food in my tummy all the time.

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Ramen Yushoken

Between Bites Top 10 Best Ramen in Manila

Last December 20, we went to check out Mendokoro Ramenba, a collaboration from Elbert Cuenca and Ryan Cruz. Don’t expect katsu and other Japanese items on their menu. Compared to other ramen houses in Manila, Mendokoro Ramenba aims to focus only on what they do best… ramen. Their ramen bowls are limited to 80 to 100 bowls only daily.

Like the Japanese, they have a systematic way of accommodating their guests to ensure efficiency and fluid flow of your ramen experience. We arrived around 11am and patiently queued. First stop is the cashier station to order, pay and receive your order slip that indicates your guest number.

When a seat becomes available, your guest number will be displayed. Once seated, hand your order slip and the ramen dispatcher will work on your ramen. Lastly, ENJOY YOUR RAMEN!

On the Table

Karai Tokusei Tsukumen Php 470

While ramen is usually served in one bowl, Tsukumen is served separately in two dishes – one that holds the cold noodles with the toppings and the other holding the dipping soup. The right way to eat a Tsukumen is to dip the noodles first before slurping everything inside my wanting mouth.

The strands of the noodles slither slowly inside the small hole of my pursed lips while the crunch of the bamboo shoots thunder from inside my mouth. The tender slice of chasiu quiets it down. There’s a pleasant saltiness that doesn’t cling to the tongue, likely from the minions of ground pork punctuating the pork flavor. The red orange hue with the glistening oil shows the presence of the spice that’s lingering but the extra order of the creamy tamago tames it.

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