I love breakfast food so wonder not that all-day breakfast places score high in my list. So we trooped to Crisp in, where else but on the 28th (between 8th and 9th avenues) Street in BGC to indulge and start our day right. It's been a while and I'm having trouble recalling exactly what we ordered. Let's see. There's Benny's and Greens, Adobo Flakes, Big Breakfast -- all yummy. Can't complain. For sure, they do their eggs well, sous vide eggs or not. I always score restos by the quality of coffee they serve. I never fail to have coffee wherever, and whenever, so at least that's common in all dining places I've tried. That's important for me. I'm sure it's good coffee, much like how they do their coffee in Hatch 22 (what's with the numbers, Erwin H?). But I'm not so happy with the fellow who served us. He tried to be friendly, accommodating and attentive, but you never leave freshly-brewed coffee in the counter, waiting to be served. Since it took awhile, I was so eager for my cuppa that my eyes were set on the coffee machine. This fellow was chatting the seconds away that I needed to stand up to fetch my morning brew. Worse, he took forever to fetch the sugar and creamer! Do you see the plate above with those 2 fluffy eggs and a pair of sausages, some salad and potato cubes on the side? Fork and knife ready, that plate was snatched away from our table before the silvers landed. Turned out it wasn't what we ordered. Without much ado, he snatched and served that same plate at the next table. Our jaws dropped, not knowing what to say! Good thing we took time to snap a photo or that pair of sausages would have gone solo. Oh well, at least that surprise maneuver perked us all up, bursting in laughter. Still a good start, despite the coffee and the switch.
0 Comments
It's a long weekend. It's drizzling. And we've decided to treat ourselves to an Ilonggo-Pinoy lunch in this resto ran by Chef Tonyboy Escalante along the ridge overlooking Taal Volcano. As expected, Chef Tonyboy's unmistakable brand of good, quality cooking and service didn't disappoint. But this time, he brought those dishes to the table at more affordable prices. We didn't err ordering the very Ilonggo batchoy and inasal. And we couldn't wait till dessert time to enjoy the freshly-made piyaya. I'm not really that fond of this Ilonggo delicacy but seeing it freshly-made right here was just too inviting. Beef steak isn't what I'd normally order when eating out. I mean, it's everyday fare like sinigang and menudo. Nothing really special, but the elves wanted it. For our vegetarian guest, we added fresh lumpia, escabecheng plapla and ginataang puso ng saging. The entire set may not be a perfect match but we ended up savoring our lunch and enjoying the view. I enjoyed the fish -- not your usual plapla drowning in the escabeche sauce. Rather, it's fried to a crisp and doused sparingly with a sauce reduction that leaves you wanting for more. The fresh lumpia is par for the course while the puso ng saging is just like how your mom would cook the vegetable dish. What's more, we bought a lot of foodstuff from the Balay Dako Deli Shop. From uraro to lengua de gato to loaves of bread and biscocho, we happily brought home these yummy souvenirs.
Wa (Japanese) Gyu (cattle). When in Japan, wagyu is the norm for beef lovers. But which wagyu? I am NOT a meat lover so I haven't tried all, but I made sure I wiped away my confusion over this delectable beef. What sets this beef apart from the pack is its marbling. What is marbling? That marble pattern in a slice of beef refers to the streaks of FAT which render this meat so succulent, melt-in-your-mouth, nearly buttery. Is it because of the cattle breed? Or how the cattle was raised? It's both. There are several breeds of this much-demanded Japanese cattle predisposed to marbling. These 4 are Japanese black, Japanese brown, Japanese Poll and Japanese Shorthorn. Whichever cattle breed and region (Kobe? Matsuzaka?) it comes from, be sure to order A4 or A5 quality for your wagyu porn.They say Kobe beef reigns supreme. But Matsuzaka comes close in terms of intense marbling and tenderness. A third, Ohmi, is likewise umami! All are from the Kansai region of Japan. Whichever way you want it cooked, this wagyu is so unforgettably tender and juicy unless you burned it. In Hokkaido, their high-quality rice pairs well with Hokkaido Snow Beef. It's a good break from all that seafood that's so bountiful in this northern island of the rising sun. Very "wagyu" in flavor, fattiness and tenderness. Speaking of fattiness, the Japanese claim their wagyu is rich in Omega 3. The good cholesterol -- so eat on! There are many ways to eat your wagyu. Sukiyaki, yakiniku, shabu shabu, sashimi, etc. I like mine grilled for a few seconds with the littlest plum salts. Umami. When in Osaka, make a reservation at Matsuzakagyu Yakiniku M off Dotonbori. Nearest train station is Namba Station. I bet you'd go for a second dining visit!
Nope, we weren't blue at all. Conrad Hotel in MOA is a luxury hotel with a grand view of Manila Bay. Sure, other hotels near the Bay offer the same breathtaking view but Conrad takes it several notches higher. The lobby at the 3rd floor has glass windows from floor to ceiling that makes it impossible for any guest to miss sunrise, sunset, evening fireworks or even just the huge Ferris wheel by the bay. Choosing where to dine can be a chore but my bet is you can't go wrong with any choice. The Lounge is perfect for coffee and desserts, but best for cocktails especially around sunset. A hearty appetite is what you need dining in the Brasserie while a more discerning taste (for Chinese cuisine) should rest well with China Blue. All 3 dining outlets are on the 3rd floor. This is one classy Chinese joint. Really. I love the interiors, the appointments, the high ceiling, the handpainted charger plate, the glass windows overlooking the bay. The function room at the corner means unobstructed views of the Bay and the 7pm evening fireworks. Feast for your eyes and a feast for your bellies! The spacious room even has a lovely Chinese painting adorning a corner where a "waiting sofa" is. I know. You want to know what we ate. I had a most savory clear soup while my friend went for the standard hot and sour soup. Except that it wasn't your "standard hot & sour soup". I would have wanted the soup to come a tad later after we've feasted on the dim sum but it wasn't my luck. You see, I tend to confuse my taste buds easily that I've made it a habit to take one dish at a time. But both are best eaten while still hot, so what to do, what to do? It would be a shame not to linger and straight away dig into the dim sum. I mean, we so enjoyed how they looked, plated and all. Not your ordinary wild fungus, nor taro dumpling, nor truffle mushroom buns. The fungus was the best-tasting in all its "blackness". The taro dumpling with scallops looks different from what we've been used to, and tastes divine. But the steamed truffle mushroom siopao? How did they make those buns look like huge mushrooms? I kinda miss the truffle but I just love the playful presentation of these Chinese buns! Midway through this feast, we decided we can do more healthy items like more stir-fried mushrooms served with a special vinaigrette, some Shanghai-style soya-braised fish, more tofu, and bang -- noodles & wok-fried rice 😂 Oh dear, all diet plans whizzed through those glass windows straight into the waters of Manila Bay. Everything we ordered was good, plated perfectly and promptly served. We resisted any dessert suggestions and struggled to rise from our chairs. But not without making that final look at the handpainted charger plate and beautiful cups where we poured the fragrant tea from Chrysanthemum bulbs. But we weren't yet ready to go. We passed by The Lounge and imagined ourselves enjoying cocktail hours here while waiting for the sun to set. We checked out the Kenneth Cobonpue wide stools and before long, we made ourselves comfortable in the lounge. Coffee, Cappuccino flowed. And a single order of panacotta. T'was the only way to end a beautiful day. 😘
It enjoys good reviews. It even earned a Certificate of Excellence from Trip Advisor in 2015. Zomato speaks highly of it and gave it 4.5 stars out of a perfect 5. Despite the downpour, we didn't waste our reservation here. And mind you, we walked 3 blocks from our hotel to this great dining adventure. For starters, we tried the chawan mushi, my all-time comfort food. Especially on a rainy day. Warm, delicate flavors in a small cup. Enough to prep you for the rest of the dinner. The Little Mermaid sashimi platter is the Chef's selection of the freshest sashimi samplers. Went so well with the Niniku Tempura which are really cloves of garlic dipped in tempura batter and deep-fried to perfection. Claimed as a Sapporo specialty dish, it is served with miso paste and sea salt. I like how the sweet miso paste combines with a dash of sea salt to give the cloves a completely different level of umami. Of course I couldn't resist ordering a bowl of ramen. It's my "winter dish" here in Gold Coast. After all, Hokkaido ramen always makes the cut, right? Hmmm, not so. It's good but I guess Hokkaido ramen is simply too salty for me. I was warned enough about that, but I knew I just had to see and taste for myself. Anyway, the wagyu made up for it even if I was already feeling full at that point. And so we ended the wet night on full stomachs, cravings satisfied. Fully agree with the TA recommendation to put this on the list when visiting Gold Coast. Good food, great Japanese-inspired appointments down to the table and tatami mats and lanterns, easy to spot location in a boulevard lined with an interesting mix of fine-dining Oriental restaurants.
Touchdown. Sydney. And we didn't waste time. After a series of booboos --- like a bag from the carousel dropping on my foot, dropping a new jacket and losing our way --- we settled on lunch in Salt Meats Cheese. Lovely place, with a very young working crowd. It's a dining place looking more like Century Mall's Hole In The Wall in Makati, Philippines. Except that each stall has its own dining area. From gelato bars to coffee joints to pasta & pizza parlors. You'd like the vibe here. Vibrant, yet classy. The pappardelle was a generous serving. The fresh orange juice was good to be split and shared. We hardly finished our pasta, Italian burger, rocket salad and truffle fries. Too much. I guess we weren't that hungry after all. But I did pick on the good, savory sections of that Italian burger. Properly "dissected", I enjoyed the sirloin, cheese savings and raclette (hmmm , yes) atop and under the burger chunks, and did away with the bun. Yum! Or perhaps we felt full prematurely early after digging into those truffle fries. T'was soooo goooood! With cheese and an inviting aroma of truffle, our fat fingers quickly got busy popping each piece into our greedy mouths. I can imagine an even bigger crowd in the early evenings after work especially when the nearby bars get busy. This Italian gourmet corner in Alexandria looks like a favorite among many yuppies. Find it in 21 Fountain St, Sydney NSW 2015, Australia
Double-tap to edit. Dining in Toyo Eatery was no mistake. This restaurant masquerading as an eatery has a menu of Pinoy dishes with a modern twist. And don't we love that twist! I failed to take photos of everything we ordered. Like I missed snapping photos of the amuse-bouche, the yummy Tomato Merengue, as well as the Tocino bread which was served warm. And the ones I took were so haphazardly made because we were just too eager to eat them. Take these first 2 photos. The Bangsilog with grilled loin and bangus belly topped with an organic egg is NOT your standard 'silog. The rice is sticky and the bite crunchy with chicharon bits and tuna roe. As for the Kalabaza soup, it's good but I won't really rave about it. I do like its simple presentation though -- no pretensions, yet def not your usual squash or pumpkin soup. The Camote crisps add a modern touch to this roast squash soup blended with fermented kadyos and cashew butter. Got to admit it's photogenic! The Garden Vegetables with crunchy cigarillas is the same "Bahay Kubo" creation of Chef Jordy first introduced in Black Sheep, where he and his entire culinary crew came from. It's creative, inventive and good. A real modern and novel twist to your starter salad. Now comes my favorite dish. The bangus belly sitting atop some veggies oozing with bangus ju is the bomb. How I wish there were more pieces. Those 2 tiny slices just won't do. Since the ingredient itself is not pricey, they could have been more generous with their servings. Same goes with the 3 cut pork barbecue which I remember eating but sorry, no photos of the 3 cuts from casim, liempo and pigi. Comes pricey though for a "street food". (Below is a "borrowed photo" from Toyo Eatery's IG Account) Those grilled tentacles and that bowl of alukon and okra I could have easily wiped out in a few bites and spoonfuls. I felt deprived. It's not fair to have it sooo good and so little. 😔 Truly, TOYO is reinventing the Filipino menu by using local ingredients to whip up something flavorful, familiar, but not quite. Even the Torched Cassava Cake confuses the palate -- is it a cake? a pie? a marshmallow? However it's done, it's good. A tad dry, but delish. Chef Jordy and his crew delivers but let's just say a little more of each would have rendered it perfect. Seriously.
It's Day 3 and we're still craving for sushi after 2 days in the (Disney) park and some shopping in Takeshita-Dori in Harajuku. So we headed for Heiroku Sushi in the Shibuya area just off the Meiji-Dori for our sushi fix. The conveyor belt paraded many of our sushi favorites. We're happy. Not content, we ordered a couple dishes a la carte. We tried to make room for iced matcha or green tea ice cream but no way, Jose. The desserts had to wait. We needed to walk off all that, and so we did. A bit more shopping in Tokyu Hands, as requested by the elves, but still feeling like our next meal had to wait for tomorrow. What makes this even great is that the bill came up to just slightly more than ¥7,000. That's about P3,000. Not bad at all.
It was too late for lunch yet too early for mid-afternoon snacks. But we were both longing for comfort food today. So we decided on a rice dish, a ramen dish and some maki. The California Maki was served with sidings or banchan as in those tiny side offerings in tiny trays accompanying Korean rice dishes. Or maybe they came with the bibimbap we ordered. The variety of flavors and the quiet in the RW dining outlet at this odd hour combined to prep us for our late lunch. There was no lunch crowd and after us, 2 more pairs claimed 2 separate tables. The wait staff were very attentive. My lukewarm water was at the ideal temp. Likewise my green tea which I want really scalding hot. The pork barbecue ramen was a generous portion which I quickly split into 2 bowls of goodness. Very tasty. Very comforting. But I could hardly finish even half a bowl! Overall, we're very happy with our simple meal of ramen, maki and bibimbap. This Japanese-Korean restaurant in Resorts World is worth returning to.
If you try google-search, you won't find it. But it's there. Side by side Mann Hann and Banana Leaf, to name a few, in the Lower Ground of Century City Mall along Kalayaan Avenue in Makati City. It's Pinoy cuisine. I dare say, WITH A TWIST, without meaning to. We liked the dilis with sliced green mangoes for starters. Then the confusion commenced. Imagine your adobo stew served with raw papaya a la tinola. The adobong kangkong with lechon kawali and the grilled tanigue didn't stray from the norm. But the callos tasted like paksiw or sinigang. Worse, we specified pig's cheeks rather than tripe, but we still got tripe. Obviously, it's a case of overeager waiters who'd say YES even if they meant no. We accepted the tripe and hardly complained. The fresh lumpia could have eased our frustration if only it wasn't mediocre. To make a long frustrating dinner bearable, we simply worked on the Chicken Inasal and Pakbet. Not bad. But neither is outstanding to merit a repeat. Well, luck wasn't with us. Hopefully, the owners would spend more time managing this joint to improve the food and service. 👎
|
Archives
April 2018
Categories |