When we think of brunch, we think of ladies leisurely eating a meal while exchanging gossip.
However, one Tuesday, while my mom was out doing errands, my daughter #ExhibitA and I decided to take my groovy dad out for brunch at Over Easy.
So, after a short trip from our house in Pasig to this trending resto in Marikina, soundtracked with classic rock ‘n roll from my daughter’s Spotify, we found ourselves at Over Easy’s sprawling premises.
And my dad lost no time taking a pose! (So now we know where I got it from! 🤪)
Actually, the resto’s premises is quite conducive to photo opps (“IG-worthy” is how kids today would call it).
From the colorful wall murals to the artfully displayed tchotchkes, Over Easy exudes an atmosphere of warmth, comfort and welcome while still retaining that “cool” factor. Badly put: you might get dragged here by your tita, but, deep inside, you wouldn’t mind.
Yep, you wouldn’t mind hanging out here one bit especially once you’ve tasted what Over Easy has to offer such as what we enjoyed during our brunch with Daddy-o:
Macaroni and Cheese (Php220). This is actually #ExhibitA’s go-to dish. Over Easy’s version features creamy and hot melted cheese mixed in with macaroni and topped with bacon bits.
Fish and Chips (Php295). Fish fillets coated with beer batter, deep-fried until golden brown and served with parmesan dusted potato chips and tartar sauce.
BBQ Ribs (Php510 for half-rack with 2 side dishes). Fall-off-the-bone tender braised ribs, then grilled to get that rich smokey flavor, then served with Over Easy”s signature barbecue sauce. All I can say about this dish is that the bones were picked clean by the time we’re done.
While my dad sipped on his Coke Zero (Php55), #ExhibitA and I treated ourselves to a European Strawberry Cooler (Php140), a refreshing fizzy drink flavored with sweet strawberries (yeah, it’s a tita drink, hahaha!)
Lava Cake (Php195). Our foodie adventure here wouldn’t be complete without dessert. We got ourselves a molten chocolate cake topped with classic vanilla ice cream and doused with chocolate syrup. What a perfect way to cap our meal!
This brunch may not have been an all-out gossip over drinks sesh among ladies but it allowed my daughter and me to spend some precious time with my dear daddy.
Over Easy is located at G&W Terraza, Mayor Gil Fernando Avenue, San Roque, Marikina City, open Mondays to Thursdays from 7am to 11pm and Fridays to Sundays from 7am to 12 midnight. For inquiries and reservations, call +63 2 2554686.
Disclosure: Part of our meal was sponsored by Over Easy through gift certificates shared by Harvard of Always Hungry PH.
Considering I work in Quezon City, it’s a wonder I’ve only explored a fraction of the gastronomic choices the other side of Quezon Avenue has to offer.
This is why I grabbed at the chance to dine at Hodai together with my foodie friends.
Located in a sprawling renovated two-storey house along Examiner Street which was originall built in the 1960s, Hodai offers a cozy and comfortable atmosphere for its diners, perfect for group get-togethers and family outings. The decor is minimalist with bits of Asian accents while windows throughout the dining area let in a lot of natural light.
“Hodai” translates to “all you can” in Nihongo, and really, you can eat to your heart’s (and tummy’s) content of Japanese cuisine (with some Korean food thrown in) in this resto.
Curious on what you can enjoy at Hodai? Feast your eyes on these!
Fish Teriyaki
Japchae
Rose Cream Pasta
Tempura
Sushi Rolls
Korean Fried Chicken
Kani Salad
Kimchi Gyoza
Tonkatsu
Cheese Cream Spicy BBQ Bowl
To get your fill of these delicious dishes, choose from two value-packed meal sets:
Silver Set (Php499). Includes Teriyaki, Japchae or Rose Cream Pasta, Tempura, Sushi Rolls, Korean Fried Chicken, Kani Salad, Kimchi Gyoza and Tonkatsu.
Gold Set (Php599). Includes everything in the Silver Set plus Cheese Cream Spicy BBQ Bowl.
Note: Unli rice and miso soup are also provided on a self-service basis. Guests are also given Korean frozen sweets as desserts after the meal.
The sheer number and variety of these sumptuous dishes may be daunting at first. However, for hungry foodies and fans of unli servings, Hodai’s meal sets present quite a good deal.
And to sweeten the deal further, Hodai has irresistible Lucky 7 promo offers this July:
On weekdays, get 1+1 on the Gold Set. That means two people can dine on all these food for only Php599.
On weekends, get discounted rates on the Silver set (now at Php349) and the Gold Set (now at Php419).
So, really, there’s no better time to gather up your family and friends to feast on all-you-can-eat Japanese food at Hodai!
Hodai is located at 14 Examiner Street, West Triangle, Quezon City, open daily for lunch from 10am to 3pm and for dinner from 5pm to 10pm. For reservations, call +63 956 4605848.
Disclosure: Together with other food bloggers, I attended a foodie meet-up held in this restaurant. All the food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.
Zilingo, the leading e-commerce platform for fashion and lifestyle today announced its partnership with Philippine National Bank (PNB) to make online shopping easier and more rewarding for customers. Fashion enthusiasts across the country can now enjoy a site-wide discount of up to 30% when they make purchases on the website or through the mobile app using their PNB credit and debit cards.
“We are very excited to be partnering up with PNB,” says Ryza Dipatuan-Razo, Marketing Director, Zilingo Philippines. “Alongside offering our customers epic discounts and freebies, this also represents a step forward in strengthening the e-commerce industry in the country through partnerships with institutions like PNB to elevate the user experience of our local customers.”
Recognizing the continuous growth and potential of the online retail market and the need to constantly provide its customers with new and exciting options, Zilingo aims to provide a unique shopping experience to its customers and enable brands to expand their reach to customers across the region.
“PNB recognizes that Zilingo, as a fashion and lifestyle e-commerce, is a unique channel that complements existing businesses that link customers to merchants and vice versa. Through this partnership, we not only incentivize the customers of Zilingo and PNB, but also expand the profitability and reach of Zilingo merchants,” says Johann Gan, Philippine National Bank, Senior Assistant Vice President.
Zilingo customers who are using PNB cards can enjoy this exclusive deal from now till September 30 2019 using the promo code ZILINGOPNB, with free delivery nationwide, no minimum purchase, and multiple payment methods including cash-on-delivery.
Zilingo is a commerce platform that is making the fashion and beauty supply chain more efficient through technology. With over 33,000 merchants on the platform Zilingo connects businesses across the entire supply chain and empowers them with everything they need to run a business – from design, product development, fabric procurement, manufacturing, cataloguing, marketing, inventory management, distribution, billing, customer service, working capital & trend forecasting. With over two million product listings on Zilingo.com, users can effortlessly shop from a selection of indie labels, local designers, international and celebrity brands – all in one place. Founded by Ankiti Bose and Dhruv Kapoor in 2015, the company has offices in 8 cities globally with over 500 staff representing 20 different nationalities.
Zilingo is available for download for free on the App Store and Google Play across Singapore, Indonesia, Philippines, and Thailand.
Look back on your favorite homespun food, the ones that your mom or lola used to cook for the family during special occasions.
Now imagine them with a fresh twist, a little change that makes them keep the nostalgia that you harbor for them but, at the same time, gives them a new dimension that gets you so giddy with excitement for a taste of something new.
That is what Chef Jehrad Dolino achieved when he unveiled his latest creations of reimagined Filipino food for Moonshine PUB.
Moonshine PUB is a cozy public urban bar situated in the hip and happenin’ Sapphire Bloc in Ortigas Center. It has a relaxing atmosphere with muted lights, dark leather furniture and brick decor reminiscent of 1920s underground speakeasies.
This is where Ortigas-based yuppies can go and unwind, enjoying the pub’s signature drinks which include these cocktails:
Calamansi Gin Smash (Php335). A refresing gin-based cocktail made with muddled sugar, cucumber and basil leaves and flavored with calamansi.
Smoked Old Fashioned (Php310). A whiskey-based cocktail made with muddled sugar and bitters accented by a lemon peel. It is smoked then covered for full effect.
Whiskey Sour (Php310). A whiskey-based cocktail made with lemon juice and sugar.
Chef Dolino’s new set of #FilipinoReimagined dishes take advantage of locally-sourced ingredients that are in season and allows Moonshine to continue to provide fresh takes on classic Pinoy cuisines. These include:
Chori Burger (Php395). Made from scratch by the chef and his team using vinegar and a lot of garlic and allowed to marinate in the chiller for two weeks, the chorizo patties give the burgers an exotic taste and feel. Each burger is served in a brioche bun with the house slaw and a sunny side up, plus some fries on the side.
Crispy Palabok with Crablets (Php350). Crispy glass noodles drenched in made-from-scratch palabok sauce made even heartier with the crablets and chicharon bulaklak.
Pizza Margarito (Php465). Chef Dolino’s twist on the Pizza Margherita, adding some house-made longganisa to the toasty pizza. This dish was inspired the chef and his wife’s trips to Italy.
Longganisa Shanghai (Php280). Also incorporating the house-made longganisa, this is the chef’s take on the classic Lumpiang Shanghai.
Laing with Chicharon (Php240). Inspired by the traditional family of one of the chef’s long-time cooks who hails from Bicol, this dish is not the blow-your-socks-off spicy kind of laing but, especially with the addition of crunchy chicharon, it is well-suited for a Manileno palate.
Spicy Sardine Pasta (Php320). The chef and his staff make the resto’s sardines from scratch using fresh, locally sourced fish. Added to some al dente pasta, these make for quite a filling dish.
Prawn Pakbet (Php380). Made with traditional bagoong, the vegetables here are prepared by blanching them in boiling water then shocking them in iced water, allowing them to retain their crispy texture and vibrant color. And seeing how the shrimp is mostly treated as an add-on in the usual pakbet dishes, he made it the star of the show with the addition of large grilled prawns in his version of the dish.
Salt and Pepper Prawns (Php700). Also inspired by his memories of meals at his lola’s seaside home, this seemingly simple dish pan-fried prawns accompanied by a refreshing cucumber salad presents a lot of pleasing complex flavors.
Angus Beef Adobo (Php540). Taking advantage of the resto’s abundance in tender and flavorful Angus beef, the chef applied classic adobo preparation for this dish with the addition of pan-fried potatoes for added texture like his grandma used to make, and some soft-boiled quail eggs for added richness, as inspired by his tita’s version of the dish.
Langka and Mango Biko (Php190). The classic kakanin (rice delicacy) is given the added twist of mango ang langka (jackfruit) bits, making this reminiscent of the Mango Sticky Rice dish from Thailand.
These new creations highlight the variety and versatility of Filipino cuisine.
Now, if you’re one Moonshine’s loyal patrons and have already developed your favorites among the items in its menu, don’t fret. These new dishes are additions, not replacements. You can still indulge yourself with your old favorites.
This Moonshine branch is located at The Sapphire Bloc, Sapphire corner Onyx corner Garnet Road, Ortigas Center, Pasig City, open Sundays to Thursdays from 10am to 3am and Fridays to Saturdays from 10am to 4am. For reservations and inquiries, call +63 927 8000920.
Planning a trip to Moonshine soon? Drop by between 2pm to 8pm from Sundays to Thursdays for Happy Hour:
Get Php1,000 off on Black Label, Grey Goose and Hendricks
Buy 1 Take 1 on Superdry, Cerveza Negra, Brew Kettle and San Miguel Premium
Buy 1 Take 1 on wine (Php350 per glass)
Buy 1 and get 50% off on Signature Cocktails
San Mig Light and Pale Pilsen at Php50
Drop by from 6pm to 10pm every Saturday to Go Hard or Go Home:
Get Php1,000 off on Jack Daniel, Black Label, Grey Goose, Hendricks and Botanist
Buy 1 Take 1 on Jose Cuervo and Jagermeister
Did you know you can buy two drinks and get the same two drinks for free at Moonshine through Zomato Gold? Zomato Gold provides members with 1+1 deals on food or 2+2 deals on drinks.
Disclosure: Together with my fellow foodies, I was invited to join a foodie meetup held at this restaurant. Food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.
This month, leading online fashion platform Zilingo, jazzes up their wardrobe staple with a cool new vibe.
For this collection, Zilingo played with fabrics using bold and fresh colorways, and infused touches of mustard, lime and blush to match their primary palette of blues, reds, and whites.
The brand answers the call of the rainy season with pullovers, bomber jackets, windbreakers and hoodies paired with relaxed trousers and denim, offering the perfect ensemble for any time of the day.
“These pieces are perfect for the erratic weather of the Philippines, and we hope to provide our customers with fashion essentials that marry style and comfort,” says Edryan Lorenzo, PR and Influencer Marketing Manager, Zilingo Philippines.
Recognizing the continuous growth and potential of the online retail market, and the need to constantly
provide its customers with new and exciting options, Zilingo aims to showcase a unique shopping experience to its customers and enable brands to expand their reach to fashion enthusiasts across the region.
“Aside from trendy pieces to match the season, customers can look forward to great discounts of up to 80% off on selected items. They can also get their hands on this season’s hot picks any time and anywhere via Zilingo’s website and app, and have them delivered to their doorstep at no extra charge, with multiple payment methods including cash-on-delivery. Access to fashion has never been easier,” says Ryza Dipatuan-Razo, Marketing Director, Zilingo Philippines.
About Zilingo
Zilingo is a commerce platform that is making the fashion and beauty supply chain more efficient through technology. With over 50,000 merchants on the platform Zilingo connects businesses across the entire supply chain and empowers them with everything they need to run a business – from design, product development, fabric procurement, manufacturing, cataloguing, marketing, inventory management, distribution, billing, customer service, working capital & trend forecasting. With over four million product listings on Zilingo.com, users can effortlessly shop from a selection of indie labels, local designers, international and celebrity brands – all in one place. Founded by Ankiti Bose and Dhruv Kapoor in 2015, the company has offices in 8 cities globally with over 500 staff covering 20 different nationalities.
Zilingo is available for download for free on the App Store and Google Play across Singapore, Indonesia, Philippines and Thailand.
The areas east of Manila are home to many noteworthy restaurants that satisfy the discerning foodie’s need for great food and beautiful surroundings.
Sammy’s, the rustic restaurant tucked away in one of the inner subdivisions in Valley Golf, Cainta, has a lot more going for it.
Curious yet? Read on to discover four reasons why this hidden gem should be brought out to the light of day for everyone to enjoy.
One: The warm welcome.
Sammy’s is located in a fairly hidden street in the Valley View Executive Subdivision, one of the residential villages inside Valley Golf in Cainta, Rizal. Together with my foodie friends from #WeLoveToEatPH and #SaanSaPH, I was able to locate the place thanks to Google Maps and to the cute signboard made of corrugated steel that hangs outside the gate.
When the gate opened, we were greeted by the smiling Chef Sammy Isidro and his lovely wife Dorothy. And boy, do they have a lot of fun stories to tell! (But more on that later.)
Two: The beautiful place.
The restaurant is actually located at the second floor of their house. A high ceiling decorated by hanging Edison lamps and large windows that let in lots of natural light give the room an open and airy feel. While the area is just big enough to seat twenty to twenty-four people, the layout makes it seem much bigger.
Adding character to the place is its decor which is a cross between rustic and industrial. Polished pine wood tables and woven hemp place mats complement the black and white ceramic ware and clear glassware. Clocks made of bike parts adorn one wall, while a light fixture made of pipes accent another.
Even the washroom is visually appealing: check out that kawali sink!
And the lush greenery from the trees outside provide a verdant backdrop for all of these elements, and, of course, the delicious dishes that Chef Sammy whips up in the kitchen.
Three: The delicious Indonesian-inspired food.
Sammy’s serves a carefully thought-out curation of Asian cuisine influenced, no doubt, by the seventeen years the couple spent in Jakarta. (Doing what there? Again, more on that later, I promise!)
We were served these delectable dishes:
Sammy’s Breakfast (Php390). This big-enough-for-two meal consists of Chef Sammy’s favorite breakfast meal items which include Pinoy classics such as beef tapa, tocino, longganisa and danggit, accompanied by garlic fried rice and omelet.
5-Hour Pork Belly in two ways…
With Laing and White Rice (Php290). A lean piece of pork belly is roasted at low temperature for five hours to achieve a tender texture and a smokey flavor. It is placed on a bed of homemade laing, the Bicolano staple made of taro leaves accompanied by steamed rice.
In a Cubano Sandwich with Kamote Fries (Php250). Showcasing the versatility 5-hour pork belly, Chef Sammy uses it in a hearty Cubano sandwich together with pickles, cheese and a tart sauce in a crisp Cubano bread with kamote (sweet potato) fries on the side.
Konro with White Rice (Php530). In this Indonesian version of braised beef, big chunks of flavorful ribs are slow-cooked for hours in its own drippings, thereby concentrating its flavor. By the way, this giant serving is also big enough for two.
Nasi Goreng (Php190). In this Indonesian take on the fried rice, precooked rice is flavored with kecap manis (a sweet kind of soy sauce), shallots, garlic, shrimp paste and tamarind, and made heartier with the addition of juicy pieces of chicken satay on skewers and krupuk crackers.
Mango Crepes with Vanilla Sauce (Php160). Chef Sammy first tasted this dessert when he was a waiter at La Scala years ago and his fond memories of it drove him to include it in the menu of his own restaurant.
Banana Bread French Toast (Php140). Slices of homemade banana loaf are dipped in a rich egg mixture then lightly toasted, making this dessert extra decadent.
Martabak Manis. This thick pancake dish popular in Indonesia is filled chocolate sprinkle, crushed peanuts, cheese and condensed milk. It’s not yet on the menu but given our enthusiastic reaction to it, it definitely should be.
Fresh Fruit Shakes: Ripe Mango Shake (Php140) and Banana Milk Shake (Php130).
Hot Bicolano Tabrilla Chocolate (Php65). This cup of decadently thick hot chocolate made from single-origin tabrilla from Bicol is perfect for lazy Sunday mornings when you just want to luxuriate in its sweet comfort… or any other time, really.
Four: The singing chef… and his wife!
And now for the low-down: Chef Sammy and Dorothy spent seventeen years as singers in the Hotel Mulia Senayan Jakarta, where they exemplified the musical prowess of Pinoys to the hotel’s international clientele.
In between his singing gigs, Sammy achieved his Diploma 1 at the Jakarta Culinary Center.
Now that they have their own establishment back home, Chef Sammy and Dorothy still break out into song from time to time, but mostly as an extra treat for their dinner guests after dessert has been served.
Imagine a Valentine’s Day date, an intimate proposal or an anniversary celebration with these two singing in the background. (Kilig time ahead!) 😍😍😍
So given all these reasons, I think it’s high time that Sammy’s become a prime destination for foodies, and not just for those living east of Manila. Don’t you agree?
Thanks to Chef Sammy and Dorothy for an awesome dining experience for me and my foodie buddies!
Sammy’s is located at 14 Raspberry Bend Street, Valley View Executive Subdivision Phase 3, San Juan, Cainta. The restaurant is open Tuesdays to Saturdays for breakfast from 7am to 11.30am and for dinner from 7pm to 10.30pm, and on Sundays for breakfast from 7am to 11.30am.
Seating is strictly by reservation so call +63 939 1483960 to book your table.
Disclosure: Together with other foodies, I attended a foodie meetup held here wherein food and drink items were served to allow us to sample the fare. These were not paid for by the attendees, including myself.
Here’s a fun scoop (pun intended): National Ice Cream Day is coming up! To celebrate the occasion, Papa Diddi’s Handcrafted Ice Cream will be having a scoop-all-you-can promo on July 15 for only P250.
With a wide selection of unique flavors such as their famed Tres Leches, you can now mix-and-match different flavors and scoop to your heart’s content at a Papa Diddi’s near you. And better yet, these artisanal ice creams are made from all-natural ingredients and have less sugar content, allowing you to have as many scoops as you want, guilt-free!
To avail of the Scoop All You Can Promo, visit Papa Diddi’s Handcrafted Ice Cream in the following:
168 Maginhawa Street, Sikatuna Village Quezon City
The Community Kitchen, G/F The Community Bldg., Metropoli Drive, Metropoli Residenza, Bagumbayan, 1110 Quezon City, Philippines
Want more? Papa Diddi’s also offers a pint subscription service. Subscribers can get their ice cream fix for the summer with two handcrafted and hand-packed pints delivered fresh straight to their doorstep. Papa Diddi’s also offers an Ice Cream mobile bar for special events.
Papa Diddi’s Handcrafted Ice Cream is small batch, hand-mixed & hand packed all-natural premium ice cream, using produce sourced directly from farms, markets & gardens all over the Philippines.
Promo details provided by Papa Diddi’s in a recent press release.
The rainy season is upon us. With those rain clouds come a bit of cooler weather, giving us Metro Manila denizens a much-welcome break from the heat.
But with those rainshowers and cool breezes come the craving for something hot and hearty that will warm the stomach and soothe the soul.
What better way to enjoy the rainy season than to sit down and slurp on some tasty ramen?
How about taking on Yummy Tokyo’s Unli Ramen offer?
But first, let’s get to know Yummy Tokyo and its ramen offerings.
After meticulously developed his ramen recipes, self-taught ramen master Jin Chiba left his corporate research job, found a partner who helped him launch his own brand of ramen in the Philippines, and thus, Yummy Tokyo came to be.
My friends from #SaanSaPH recently visited its store along Maginhawa Street and sampled some of its dishes, which include:
Tantanmen (Php189). Did you know that this ramen dish originated from China where it was known as “Dandanmen?” It became popular in Japan’s northern prefectures where its miso, peanut and sesame base was perfected. I like the peanutty taste, its flavorful ground pork topping and its slightly spicy kick.
Miso Ramen (Php149). Initially having gained foothold in the Sapporo and Hokkaido prefectures, it is made by incorporating lots of miso (soybean paste) with meat stock, resulting to a hearty and slightly sweet soup. Topped with a slice of tender chashu, it is quite a filling meal.
Seafood Ramen (Php149). Originating from Nagasaki, this ramen dish with a scallop base and topped with shredded cabbage, kani sticks and narutomaki, it is lighter than the other ramen dishes.
Tonkotsu (Php129). One of my all-time favorites, the soup for this ramen dish originating from the Fukuoka and Kyushu prefectures is made by boiling pork bones, fat and collagen for hours, resulting in a creamy and flavor-filled broth.
Cold Ramen (Php149). The idea behind this ramen dish originating from the Tokyo and Honshu prefectures is to top cold ramen noodles with assorted vegetables and meat then toss them in a vinegary dressing which makes for a refreshing meal.
Now, about that Unli Ramen. For only Php399, you can stuff yourself with all the broth, noodles and toppings your heart and tummy can hold.
Rainy days don’t seem so sad now, do they?
Want to take your ramen experience home with you? Why not bring home some of Yummy Tokyo’s Ramen Kits (prices range from Php149 to Php169) to enjoy the store’s tasty and authentic ramen dishes at home.
Many thanks to the folks of Yummy Tokyo for having us!
This Yummy Tokyo branch is located at 103 Maginhawa Street, Teacher’s Village East, Quezon City (inside Moonleaf Tea Shop Compound), open daily from 4pm to 12 midnight.
Another branch is located at the Fourth Floor, East Tower, Philippine Stock Exchange, Ortigas Center (inside Moonleaf Tea Shop), open weekdays from 11am to 6pm.
Disclosure: Together with other food bloggers of #SaanSaPH, I was invited to attend a foodie meetup held here wherein in food items were served to allow us to sample the fare. These were not paid for by the attendees, including myself.
Amici has long been the home of great-tasting Italian food, ever since the restaurant got its start as a canteen of Don Bosco’s printing press ran by Salesian Italian missionary Father Gianluigi Colombo.
Today, the chain of restaurants that carry its name is recognized as the premier foodie destinations for authentic Italian dining experiences.
It’s therefore hardly surprising that the opening of Amici’s latest branch at One Bonifacio High Street in Bonifacio Global City was met with much excitement. This new outlet boasts of a spacious seating area inside the mall, and soon, a veranda where diners can eat their meal with an awesome view of the buildings surrounding the mall.
Add the introduction of new menu items crafted by Amici’s very own Chef Paolo during the event and you can bet foodies all over the metro will be wanting a taste.
This delightful repast consisted of:
Truffle Mushroom Dip (Php385). A medley of four types of mushrooms (truffle, porcini, shiitake and button) mixed together with caramelized onions in a rich creamy sauce. Served together with crisp pieces of pizza crust, the dip had us reaching for it again and again.
Chef’s Chicken Ceasar Salad (Php295 regular | Php560 grande). Here, Chef Paolo does his own twist on the classic Ceasar Salad by adding parmesan cheese crisps to the chicken, mixed greens and croutons tossed in Amici’s own-recipe Ceasar Salad dressing.
Shrimp Pesto & Pomodoro (Php365). Plump shrimp sauteed in garlic and tomato sauce with linguine and Amici’s house-recipe pesto sauce tossed in.
Salmon & Zucchini Pizza (Php525). Zucchini, flakes of smoked salmon, bacon bits and mozarella top an Alfredo sauce base on this crunchy oven-baked pizza.
Striploin Steak Salpicao (Php625). Tender strips of striploin steak simmered with garlic and mushrooms in Amici’s house salpicao sauce and served with rice pilaf.
Mango Magnifico (Php120/slice). Light chiffon cake in between layers of whipped cream studded with mango bits and cashew brittles, this is one of Amici’s classic desserts which served as a fitting end to our delightful meal.
With this tantalizing taste of Italy, I will definitely come back for more!
Thanks to Jen of SandUnderMyFeet.com for extending the invitation and to the wonderful people of Amici for the warm welcome and the delicious meal!
This Amici branch is located at Level 3, One Bonifacio High Street Mall, 28th Street corner 5th Avenue, Bonifacio Global City in Taguig, open daily from 11am to 10pm.
Other branches are located at;
Ground Floor, The Block, SM North EDSA, Bago Bantay, Quezon City
Bellagio Square, Tomas Morato Avenue, Laging Handa, Quezon City
Ground Floor, UP Ayala Technohub, Commonwealth Avenue, Diliman, Quezon City
Ground Floor, 101 Missouri Square, Missouri corner Connecticut Street, Greenhills, San Juan City
Third Floor, Mega Atrium, SM Megamall, Ortigas, Mandaluyong City
Ayala Triangle Gardens, Salcedo Village, Makati City
Don Bosco School, A. Arnaiz Avenue, San Lorenzo, Makati City
Second Floor, Alabang Town Center, Alabang, Muntinlupa City
Disclosure: Together with other foodies, I attended a foodie meetup held here wherein food and drink items were served to allow us to sample the fare. These were not paid for by the attendees, including myself.
With the onset of the rainy season, don’t you sometimes feel the need to just snuggle up somewhere with a nice, hot cup of tea?
Well, why not?
For centuries, tea has long been known to give comfort to its drinkers, with stimulating mental alertness, increasing resistance to disease, cleansing and reinvigorating skin, assisting in proper digestion and easing joint and muscle discomfort.
But did you know that there is a proper way to enjoy your cup of tea?
Together with my friends from #WeLoveToEatPH, I discovered that there’s more to tea than meets the eye at The Coffee Bean & Tea Leaf’s recent #DiscoverTea event held at the 26th Street Bistro in Bonifacio Global City.
One of these discoveries is the process of tea cupping, which involves using multiple senses to appreciate and evaluate tea.
Here’s how:
With your sense of sight, visually examine the dry and unfurled tea leaves. Whole leaves with good color indicate tea of good quality.
With your sense of smell, take in the aroma of tea and try to distinguish the unique smell of each variant from the others.
With your sense of taste and touch, take in the flavor and mouthfeel of the brew as you slurp it using a stainless steel spoon.
Many things enter into the equation when it comes to enjoying a perfect cup of tea. Those that are stored in airtight containers and placed in a cool, dry and dark place will be able to keep their potency of flavor much longer. Those made of full and loose tea leaves would provide the finest taste, especially when steeped in freshly boiled water, and in the right proportion (8oz of hot water per 1 tsp of tea: or 12-16oz of hot water per tea bag).
Steeping time also plays an important role in producing your perfect cup. Steep it too briefly and you won’t maximize the tea’s flavor; steep it for too long and you scald the leaves, giving the tea a bitter taste.
Green teas require the shortest steeping time at 3 minutes, while black and oolong teas require a bit longer steeping time at 5 minutes. Herbal and fruit infusion teas require the longest at 7 minutes.
Also, be sure to pour the hot water over the tea, instead of dropping the tea bad into the hot water.
The #DiscoverTea event also served as the launch of CBTL’s new tea flavors which we enjoyed with some of the cafe’s pastry offerings.
Food-and-tea pairing is designed to enhance the flavor of the tea and the pastry by finding similar or complementary elements in both, as in the case of:
African Sunrise x Banana Chocolate Muffin. CBTL’s hand-crafted honeybush with a mild and sweet taste, and aromatic vanilla flavoring brought out the light sweetness of the cafe’s chocolate chip-laden classic banana muffin.
Genmaicha x Spicy Tuna Pandesal. The roasted flavor of from the Sencha tea and rice blend complemented the spicy tuna inside the hot pan de sal.
Apricot Ceylon x Blueberry Cheesecake. Definitely my favorite pairing, the light and fruity Ceylon tea is a great foil to the rich blueberry-topped cheesecake.
Pomegranate Blueberry x White Chocolate Berry Cheesecake. The bright and fresh yet exotic tea brought out the richness of the decadent blueberry-filled white chocolate cheesecake.
After our tea pairing experience, our team went on a new foodie adventure: blendingour own tea! We mixed Black Ceylon tea leaves with dried mango bits, pieces of orange peel and rose petals. After steeping in hot water, the resulting drink is fragrant and light, with a slight citrusy flavor. Who knew we could be tea masters for a day, eh?
The #DiscoverTea event showed us that there are a million ways to enjoy a classic.
Thanks to Harvard of AlwaysHungry.ph for extending the invitation and to the folks of The Coffee Bean & Tea Leaf for the awesome tea rediscovery experience!
This Coffee Bean & Tea Leaf branch (26th Street Bistro) is located at Net Lima Building, 26th Street, Bonifacio Global City, Taguig. Other CBTL branches in Taguig may be found at:
Ground Floor, Venice Piazza, McKinley Hill, Taguig
B8 Bonifacio High Street, BGC
32nd Street corner 11th Avenue, Park Triangle, BGC
Third Floor, BHS Central Square, BGC
Third Floor, Uptown Place Mall, BGC
Every Nation Building, 32nd Avenue corner University Parkway, BGC
Ground Floor, BGC Stopover Pavilion, BGC
Burgos Circle, BGC
Fifth Floor, SM Aura Premier, BGC
Shell Logcom, CP Garcia Avenue, Greater Taguig
Ground Floor, Vista Mall, Greater Taguig
Disclosure: Together with fellow foodies, I attended a tea tasting and pairing event held at 26th Street Bistro. Food and drink mentioned here we served as part of the program and were not paid for by the attendees, including myself.
Check out my other posts on The Coffee Bean & Tea Leaf:
Jellybeans in the City 