With the proliferation of milk tea places all around the metro, how does a new player stand out from the pack?
By hingeing its bets on its sinkers – those little add-ons that you put into your milk tea.
Make Your Own Cafe’s unique selling proposition is its unlimited sinkers (at Php20 each) which include homemade boba pearls (in original, honey and espresso flavors), egg pudding, nata de coco and jellies (in grass, coffee, brown sugar varieties), Oreo crumbs and more.
Add these decision points on top of the drink options on the menu – which include milk teas, fruit teas, fizzy pops, blended ice, cheese + tea, coffee and hot drinks – and you’ll soon find yourself overwhelmed with all the choices before you.
During a recent foodie meetup at the cafe’s newly opened branch in Quezon City’s famous Maginhawa Street, my foodie friends from #SaanSaPH and I were faced with the same quandary: which drink to choose from such an extensive plethora of choices.
My advice for your first time at Make Your Own Cafe? Be adventurous and go for a flavor you’ve never tried before. That way, your MYO experience is as unique and memorable as the cafe itself.
My chosen drink was the Spring Jasmine Cheese (Php120 regular | Php130 large). The light, floral and fruity tea was given an added richness by a thick, creamy and decadent layer of cheese foam. Its taste reminds me of the freshness of spring, while the cheese foam provides a slightly salty contrast to the tea.
My friends and I enjoyed our chosen drinks while sharing the snacks provided by the cafe which included:
Wings (Php176 for 6 pieces; in garlic parmesan, buffalo, sweet and spicy, barbecue and sriracha honey flavors)
Cheese Quesadilla (Php105)
Cheese Nachos (Php105)
Backyard Barbecue Burger (Php180)
Bacon Cheeseburger (Php210)
Pastas (Php180 each, which include Aligue, Truffle and Longganisa Aglio Olio)
Dessert Cakes: Sans Rival and Blueberry Cheesecake
At Make Your Own Cafe, you get to choose from a wide selection of drinks and truly make it your own, plus you can enjoy it with such tasty dishes.
Thanks to Kian of Kianventures for extending the invite and the awesome people behind Make Your Own Cafe for the warm welcome and the yummy food!
This Make Your Own Cafe branch is located at Ground Floor, Maginhawa Street, Sikatuna Village, Quezon City, open daily from 6am to 12 midnight. For food and franchise inquiries, call +63 2 9689696 or +63 917 6779696.
Disclosure: Together with other food bloggers of #SaanSaPH, I was invited to attend a foodie meetup held here wherein in food 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:
Summer’s over so one would think that our predilection for ice cream would wane, right?
Wrong!
Not when Aqua S, Australia’s premium soft-serve ice cream, has arrived at our shores and opened its first Philippine store at SM North EDSA.
What makes this ice cream so special? Well, as my fellow foodies from #WeLoveToEatPH and #SaanSaPH and I found out, aside from the sweet-salty tastiness of Aqua S’ Signature Sea Salt flavor, it has also developed serving up its soft serve as an artform.
Here’s how:
First, you choose how you want to enjoy your ice cream.
You can go for one with a black waffle cone (Php160) or one in an Aqua S cup (Php130 for 5oz | Php160 for 8oz).
Second, pick your flavor.
Of course, you’ve got to try the Signature Sea Salt variant! You would know it by its bright, ethereal aqua color, reminiscent of the calm, tropical sea, and its sea salt flavor, a delicate balance between sweet and salty that tickles your tongue and has you reaching for more.
Every fifteen days, Aqua S launches new exciting flavors. Available from July 1 to 15 are the fruity Strawberry Milkshake and earthy-yet-sweet Matcha Frappe. You can enjoy these variants by themselves or twisted with the Signature Sea Salt (which I highly recommend!).
Finally, make your artwork.
Choose from a variety of toppings and add-ons at Php30 each that will not only make your ice cream a treat for your tastebuds, but a feast for your ice as well. For example:
Fairy Floss is a bed of delicate cotton candy that will make your ice cream seem to float on a cloud.
Sweet Popcorn adds more of that salty-sweet dynamic to your dessert.
Popping Candy adds some color and zing to your ice cream.
Grilled Marshmallow on a Peppero stick adds more of that gooey sweetness to an already indulgent dessert.
So if you’re looking for a new kind of sweetness, drop by Aqua S and check out its yummy and pretty ice cream variants. In fact, come back at least every two weeks to taste its new flavors.
Thanks to Mr. Vincent Aurelio, Mr. Stephen Chua and Ms. Vicky Chua of Aqua S for the wonderful ice cream experience.
Aqua S is located at Upper Ground Floor, Main Building, SM City North EDSA, Bago Bantay, QC.
Aqua S is also looking for franchisees! Want to ride on the next wave of dessert innovation? Contact Aqua S through its Facebook Page to know more.
So you’ve just clocked out but are not yet in the mood to face the long commute home. What can you do and where can you hang out to while away the rush hour?
If you’re near the foodie-friendly Tomas Morato area, you’re in luck. Tiyo Craft Kitchen & Bar located along Scout Rallos Street, as my fellow foodies from #WeLoveToEatPH and #SaanSaPH and I have recently discovered, may just be your next favorite hangout spot.
Here are the reasons why:
1) Luxurious ambiance with a vintage charm.
Stepping into Tiyo’s interiors is akin to entering a time portal to the era of Old Manila where elegance and comfort take center stage from the Escolta-themed mural, muted lighting to the white marble tabletops.
2) Pinoy artistry in food and drink preparation.
Tiyo serves a thoughtfully curated menu of local fare which takes the best representations of Philippine regional cuisine and painstakingly uses traditional ingredients and cooking methods, and yet has reinvented and served these dishes with a modern flair.
During our fun-filled foodie meetup, we were presented with viands that are familiar yet decidedly different from our usual fare, and definitely a lot more exciting to dig in to.
Manila Ensalada (Php180). Crispy and golden-brown okoy (deep-fried shrimp fritters popular in the Ilocos region) served with green mango, unripe papaya and assorted greens.
Lengua Kaldereta Nachos (Php380). The ubiquitous Mexican bar chow has been upgraded with the addition of tenderized and finely chopped ox tongue and generous dollops of kaldereta sauce and kesong puti sauce, flavored by salsa and malunggay chimichurri.
Inihaw na Liempo Sinigang (Php420). Take your inihaw na liempo (grilled pork belly) and sinigang na baboy (pork in sour tamarind broth), put them together and you have this delightfully deconstructed dish. Take the pork belly and tamarind gravy together with the sour broth or separately, it doesn’t matter. Both iterations are equally good.
Corned Beef Caldereta (Php460). Here’s a new and leveled-up spin to the breakfast classic, corned beef! Combine fork-tender house-made corned beef with tomato puree, liver and grilled veggies and you’ve got yourself a filling and flavorful dish!
Dagupan Bangus Bistek (Php290). Deboned milkfish in soy calamansi sauce and garnished with red onion, suitable for those who want to eat light.
Maranao Piyanggang Manok (Php390). Chicken pieces served with sakurab – a vegetable mainstay in Maranao cuisine – along with coconut cream, lemongrass, turmeric, garlic, onion and ginger. Each bite is an explosion of flavor.
Palitaw Mochi (Php185). Instead of the usual flat kakanin (glutinous rice delicacy), these are cute dessert balls served with latik and bits of cashew crumble and coconut. Each bite is a surprise as your palitaw could be filled with either Malagos chocolate, Dulce de Leche or Ube (purple yam).
Turron ala Mode (Php195). My dad’s home province of Bataan produces one of the most iconic sweets of the region: gabi (taro) ice cream. That regional delicacy tops the turron (banana fritters) and caramel drizzle of this dream dessert.
And the craftsmanship does not stop with the food. Tiyo’s bartenders also whip up exciting craft cocktails for the thirsty but exacting diner. These concoctions are designed around local spirits, highlighting their unique flavors while demonstrating their versatility.
Pedro’s Uprising (basi, lemongrass, brandy and mint). It is named after the leader of the 1807 Basi Revolt which came about when the Spanish colonial government banned the private manufacture of this fermented sugar cane beverage. This just goes to show that you can’t keep the Pinoy spirit down!
Jai Alai (basil, white rum, brandy-infused cinnamon, tea, calamansi and honey). Named after the pastime of my own tiyo when I was growing up, this drink is sweet and heady, just like nostalgia.
Blame It on the Barako (coffee liquer, cream, coconut rum, syrup and orange wedge). If you find yourself lying awake at night, dreaming of the next time you’ll get a sip of this cocktail, you can always #BlameItOnTheBarako.
With its nine-tap craft beer system and the biggest collection of craft beer in the city, there is something from the seasoned brew connoisseur to a newbie. Opt for a Sampler Flight (Php150) of three sample glasses of different craft beers and discover your new favorite brew.
Not into alcohol? Don’t sweat it because Tiyo’s Houce Iced Tea (Php85) is drink that quenches your thirst and soothes your soul. And that straw is actually edible! It’s made of rice and tapioca so after finishing your drink, take a bite out of the straw.
3) It’s exciting promos and events.
Knowing the Pinoy penchant for spotting and pursuing a good deal, Tiyo has promos that lets its guests enjoy more for less.
Until the end of July, enjoy Buy 1 Take 1 deals on all craft cocktails.
Get 3 Gin & Tonic drinks for only Php280.
Every Wednesday, Thursday and Saturday, get all the wine you can drink for only Php799.
During Ladies Night Wednesdays, all ladies get a free craft cocktail drink of their choice.
Every Tuesday and Saturday night, groove along with live musical entertainment.
With all these elements coming together, it’s easy to see how Tiyo Craft Kitchen and Bar is #TailoredToGoodTaste. So make a stopover at Tiyo tonight. You’ll be glad you did.
Many thanks to Michelle and Mik de Guzman and Ed Salvador of Tiyo Craft Kitchen and Bar for hosting this foodie meetup.
Tiyo Craft Kitchen & Bar is located at Second Floor, CKB Centre, Tomas Morato Avenue Corner Scout Rallos Street, Laging Handa, Quezon City, open Sundays to Mondays from 4pm to 1am, Tuesdays to Thursdays from 4pm to 2am and Fridays to Saturdays from 4pm to 3 am. For inquiries or reservations, call +63 932 8642593.
Did you know you can buy two drinks and get the same two drinks for free at Tiyo Craft Kitchen & Bar 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.
Nestled into east of Manila is a hidden haven for food and nature lovers. Called Burrow Cafe, it is located in the Antipolo Beehouse, a nature reserve set in a quiet residential subdivision away from the city’s hustle and bustle.
My daughter #ExhibitA and I decided to treat my mom out to Sunday brunch at Burrow Cafe. This mother-daughter-granddaughter outing is something we’ve been wanting to do for a long time but never found the time for until now.
So last Sunday, off we went up Ortigas Avenue Extension towards Antipolo and into Beverly Hills Subdivision where the Beehouse is situated. Upon arriving at the Beehouse gate, we went down 76 steps (good thing I didn’t wear heels!) to a lush green courtyard with another flight of stairs leading to what seemed like an underground bunker.
When we entered the cafe’s premises, however, we were treated to an abundance of light and greenery, thanks to the cafe’s large panel windows which let in a lot of natural light and give diners a relaxing view of the surrounding forest. Artfully laid out wood furniture, potted and hanging plants as well as other bric-a-bracs further accent the cafe’s nature theme while hammocks hanging from the ceiling provide some splashes of color and whimsy to the interiors. Outside, there is a balcony that overlooks a nearby mountain stream.
There, my mom, #ExhibitA and I chatted about life and gossiped about mutual acquaintances (hahaha!) while enjoying our brunch made with ingredients sourced from the Antipolo Market or grown within the cafe’s grounds.
Our meal included:
Beef Short Ribs with Corn and Green Bean Risotto (Php550).
Fish and Chips (Php420).
Key Lime Pie (Php190).
Burrow Home Brew Iced Tea (Php120) and Avocado Fruit Shake (Php180).
Though quite tasty, food items are limited and a bit pricey. Given the cafe’s lovely and restful ambiance and warm, friendly service, however, I’d say dining here is well worth the expense and effort.
After all, nothing but the best for my mom and my baby girl.
Burrow Cafe is located at the Antipolo Beehouse, 113 Beverly Hills Drive, Beverly Hills Subdivision, Dolores, Taytay, open Wednesdays to Thursdays from 8am to 4pm and Fridays to Sundays 7am to 4pm. Although walk-ins are welcome, table reservation is highly recommended through email (burrowcafe@gmail.com) or mobile (+63 917 6229795). For more details, visit the Antipolo Beehouse website.
Notes:
Beverly Hills Subdivision charges Php20 for cara entering the area so keep some change handy.
The resto is not wheelchair-friendly.
You might also want to check out the cafe’s retail area which sells reusable straws, homemade self-care products, zero-waste household ware and paper products.
For quite a while now, the Poblacion area has been reinventing itself from its previous incarnation as Makati’s red-light district and re-establishing itself as its foodie-friendly haven. Here, foodies can explore various options in food and drink spanning various cuisines and concepts.
If you were to pool some of those eateries together and concentrate them into one easily accessible place, you would have the Pob Stacion Food Park. Located at B. Valdez Street, Barangay Poblacion in Makati, a ten-minute walk from A Venue or Century City Mall, the newly opened multi-storey Pob Stacion houses a variety of concept food stalls that give the park’s visitors wondrous choices for their gastronomic adventure or to soothe their food cravings.
Recently, together with my fellow foodies, I had a taste of what Pob Stacion’s food outlets have to offer. Read on and check out my top picks.
Above Sea Level (Seafood)
As the home of the Giant Butterfly Squid (Php180 with 1 Java rice | Php250 with 2 Java rice | Php350 with 3 Java rice | Php450 with 4 Java rice), they really do serve it up big-time. Lightly battered, well-seasoned and fried to a golden-brown, each enormous squid by itself is good for two people and is best enjoyed with the resto’s vinegar dipping sauce.
If you’re feeling extra hungry or adventurous, add the Seafood Festival (Php380) to your order and bite into mouthwatering crab, shrimps, mussels and corn on a bed of Java rice doused with a buttery crab fat sauce, or the Spicy Squid Sisig (Php180) for a seafood take on the Pampanga delicacy.
Rib Pop (Pinoy-Korean Fusion)
With the Korean food craze firmly entrenched in the Philippine culinary scene, it’s hardly surprising that the two cuisines would mesh together at some point. That point is here at Rib Pop where the best of the two cuisines is highlighted in its Ribpop Sampler (Php400) which consists of its signature dishes: Black Ink Chicken Wings – squid ink bettered fried chicken pieces with spicy tangy sauce, Ribpop Bowl – your choice of rice topped with beef short ribs, and an assortment of banchan – small plates of Korean appetizers.
Octoboy (Japanese)
Who would have thought that Takoyaki (Php70 for 3 pcs | Php140 for 6 pcs), balls made of batter filled with chopped octopus meat, cooked in a specially shaped griddle and served with those wriggling Bonito flakes, would be such a hit with us Pinoys? If you’re on the lookout for something quick, cheap and yummy, Octoboy’s Takoyaki is your best bet.
Tokyo Tempura (Japanese)
Did you know that tempura, the Japanese method of deep-frying battered seafood and vegetables, was influenced the Portuguese who were residing in Nagasaki in the 16th century? Today, tempura is a mainstay in practically all Japanese restaurants in the country and is even gaining some foothold in Pinoy eateries through localized versions.
Tokyo Tempura’s versions are quick, yummy, easy to enjoy when you’re having a case of the munchies, and with affordably priced options which include Imperial Tempura (Php150 for 12 pcs), Tempura Rice (Php80) and Kani Tempura (Php55 for 6 pcs).
Want some spicy kick to go with your tempura? Add the Chili Cheese Poppers (Php55 for 4 pcs) to your order and take some heat from those tempura battered cheese-filled jalapenos!
Oskar’s Soul Kitchen (American)
If you’re looking for an alternative to your usual fastfood burger, check out Oskar’s Soul Kitchen’s Cheeseburger (Php220) – a quarter pound of ground Wagyu beef patty sandwiched in an oatmeal bun together with cheddar cheese, lettuce, tomato, onion, pickles and the resto’s signature sauce.
Still have room for more? Add Angus Beef Hotdog (Php140), Fries Overload (Php160), or the Nachos Overload (Php150) to your order and eat to your heart’s content.
Wing’s Lab (American)
How about Wing’s Lab’s sinful take to your flavored chicken wings? Try its American Wings (Php699 with Nachos and Beef) which hits you with its Jack Daniels flavored sauce.
Want something to quench your thirst after those spicy wings? Take your pick from the resto’s refreshing and conveniently packaged Juices (Php60 – Blue Lemonade, Cucumber Lemonade and Melon with Milk). The best part is that you can easily take these handy juice packs with you all over the park and beyond.
Authentic House of Curry (Indian)
Get yourself a taste of the exotic with the Authentic House of Curry’s spicy Beef Rendang (Php240) and Lobster Scallop Balls (Php180). These dishes provide a nice South Asian flare to your food park fare.
Cha Tuk Chak (Thai Milk Tea)
While boba milk teas abound all over the metro, Thai milk teas are not as visible, which , for me, is a shame if Cha Tuk Chak’s drinks are anything to go by. From the world famous creamy and silky Cha Yen (Php110 regular | Php125 large), the sweeter, fruitier and caffeine free Nom Yen (Php120 regular | Php135 large), the sweet lemon-infused Thai Ruby(Php115 regular | Php130 large), the refreshing Thai tea with real lemon Thai Emerald (Php115 regular | Php130 large), and the gourmet dark chocolate milk tea given a Thai spin Koko Yen (Php110 regular), among others, you’ll have tasty thirst-quenching options as you navigate the food park.
Papa Diddi’s (Ice Cream)
And who can forget about dessert? Papa Diddi’s Hand-crafted Ice Cream (Php75 for 1 scoop | Php110 for 2 scoops | Php145 for 3 scoops) come in such unusual yet localized flavors that pay tribute not just to our Pinoy heritage but also to the farmer communities that supply the brand’s all-natural ingredients. From the fruity Mango Pili, the cheesy Queso Blanco with kesong puti and Cheese Closed with cheddar, the chocolatey Chocolate Lovin and Tsokolate de Cagayan, the sinfully indulgent Tres Leches and the chocolate-meets-spicy Davao Meets Bicol, your dessert gives you a cool, culinary trip across the country.
So if you’re a denizen of Poblacion, or on a night out with friends in the area, do add a stopover to Pob Stacion Food Park to your evening’s itinerary.
Many thanks to Raina of KonyoQueen.com for extending the invitation!
Disclosure: Together with other foodies, I was invited to attend a foodie meetup held in this food park. Food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.
When it opened its first branches in the metro a few months ago, Hui Lau Shan made waves as the go-to place for mango-based treats.
And why wouldn’t it?
Especially for dessert lovers, Hui Lau Shan’s imaginative creations featuring the Philippines’ unofficial national fruit are just the ticket to soothe their sweet tooth.
But why would a Hong Kong brand such a be so associated with our homegrown mangoes? Well, Hui Lau Shan shot to fame in its home country with its Mango Sago which made use of mangoes from Guimaras.
Now, with four branches already established in the metro and a new one opening soon, Hui Lau Shan has introduced another yummy innovation which rides on the cheesy drinks trend.
I’ve recently sampled one of these concoctions when I accompanied my fellow foodie friend Nina to Hui Lau Shan’s newly-opened Greenhills branch.
There, amidst the happy yellow decor and the upbeat crowd enjoying or waiting for their drinks and sweet snacks, I had my first taste of the Mango with Cheesy Milk (Php140).
Served with a smile in Hui Lau Shan’s signature sippy cup, the resto’s own recipe of cream, cheese and milk add a rich and creamy dimension to the mango-based beverage. It was a tasty and refreshing treat, one of the highlight of that sweltering-hot afternoon.
With such a yummy treat and more in its arsenal of flavors, Hui Lau Shan is sure to bring a Big Smile Everyday to dessert lovers.
In my future visits, I would love to try out another drink from the cheesy milk series that features my other favorite fruit: the Avocado with Cheesy Milk.
Many thanks to Nina of TakawTikim.net for sharing her GC!
This Hui Lau Shan branch is located at Second Floor, Promenade, Greenhills Shopping Center, San Juan.
Other branches are located at:
Mega Atrium, SM Megamall, Ortigas Center, Mandaluyong
Ground Floor, The Block, SM North EDSA, Bago Bantay, Quezon City
Ground Floor, UP Town Center, Katipunan Avenue, Diliman, Quezon City
We love our tea, whether infused with fruits or milk. We cannot seem to get away from our daily dose of sweet sugary tea goodness. It’s more than an addiction but also a part of our lifestyle and with that lifestyle comes the real question…
Is this good for me?
Now, you’re given a choice of what’s good for you without sacrificing the flavor and goodness of tea.
Tea Mama knows what’s good and good for you.
Like any mother, Tea Mama knows what’s good and what’s good for you just like our real moms. Our moms only want the best for us and so does Tea Mama. We make sure we preserve the freshness and bring out the natural flavors of each drink. Tea is warm and fulfilling and that’s our goal with each cup that we blend for you. Each of our tea blends are unique and carefully sourced from all over the world by the country’s First Certified Tea Master, Renee Sebastian.
#ChooseGood
Tea Mama encourages you to Choose Good by making sure we use only the freshest ingredients and expertly brewed tea to bring out the best in every drink. We want our tea to help nourish, soothe and uplift the body. Tea Mama is made for the health conscious you.
#DoGood
Tea Mama is a sustainable brand that encourages care for the planet by using only eco- friendly methods and biodegradable materials. We also source some of our ingredients locally and is proudly produced in the Philippines.
#FeelGood
Tea Mama wants you to enjoy the goodness of tea, just the way you prefer it. With various options, you can create you tea drink, just the way you like it. Tea Mama offers vegan, non-dairy and other options that fits your lifestyle. Treating yourself to a tea infused drink is now guilt-free.
Tea Mama offers fresh and fruity tea blends, healthy vegan & non-dairy milk tea
options and delicious matcha latte blends.
At Tea Mama, we let you get to know more about each tea blend that you are about to
consume. Go ahead and always feel free to ask us with what goes inside your cup. Let
us help you elevate your appreciation for tea. Tea Mama shares this warmth with
everyone who comes across our shops and beverages.
Time to #ChooseGood, #DoGood and #FeelGood with Tea Mama.
Tea Mama will open its first branch in the country at the SM Megamall Food Hall on July 10.
Product info and images provided by Tea Mama via a press release.
For a coffee lover like me, that morning cuppa signals the start of a new day, and that mug in the afternoon is all I need to pick me up from the post-lunch slump.
I also look forward to trying out new brews and coffee concoctions. It’s actually amazing how coffee is versatile enough to be mixed and matched with new ingredients to come up with an exciting new beverage.
Last night, together with my fellow foodies, I trooped over to Caffe Freddo in Bonifacio High Street to find out what the cafe has been brewing as part of its Philippine Independence Day offering.
The new Ube Freddo (Php150) localizes Caffe Freddo’s coffee experience by adding the very Pinoy flavor of ube (purple yam) to the Freddo, the cafe’s signature iced coffee drink which contains a double shot of espresso and sweetened frothed milk. The resulting purple concoction makes for a pretty and Instagrammable drink. It joins the cafe’s roster of imaginative Freddo flavors which already include Mocha, Chai, Matcha and Coco starting June 12.
Along with the Ube Freddo, we also got a taste of the cafe’s carefully curated Modern European brunch menu which included:
Appetizers
Crunchy Calamari (Php240). Crispy battered squid rings served with basil and lime mayo.
Spring Rolls (Php260). Shrimp and corn-filled spring rolls served with coriander tomato dip.
Dried Figs Burrata Flat Bread (Php380). The dried figs add a sweet element that complements the savory flavors from burrata cheese, caramelized onions and the arugula in this flatbread.
Panzanella Salad (Php290). Fresh flavors abound in this mixture of kale, watermelon, cherry tomatoes and croutons tossed in a balsamic vinaigrette.
Mains.
Nasi Goreng (Php330). Chicken satay served with Indonesian spiced shrimp, vegetable fried rice and fried egg.
Beef Tagliatelle (Php350). Pasta tossed in beefy tomato ragu and basil.
Aglio Olio (Php350). Spaghetti tossed in virgin olive oil, garlic and spiced bacon.
Soy Grilled Salmon (Php480). Salmon topped with wabiko cream and served with wasabi mashed potato.
Fried Chicken Confit (Php320). Crispy fried chicken served with cole slaw.
Croque Madame (Php320). Smoked ham over a brioche toast and a layer of gruyere cheese, topped with a fried egg and mornay sauce.
Desserts.
Mango Granita (Php220). Succulent cubes of mango mixed in strips of fresh coconut, crumbled macaroons and coconut milk.
Greek Yogurt Panna Cotta (Php220). Light and tangy panna cotta served with blueberries in a pinot syrup.
Sans Rival (Php220). The classic Pinoy cake made of decadent layers of buttercream, meringue and chopped nuts.
Choco Paradise (Php190).This rich chocolatey confection is perfect for those craving for chocolate after a meal.
With its slew of dishes, coffee offerings and cozy atmosphere, it’s easy to see why Caffe Freddo has become a prime foodie destination.
Thanks to Pat of ThePatKidInside for extending the invitation!
About Caffe Freddo
Caffe Freddo prides itself in offering a very unique selection of coffee, not found anywhere else in the metro. The coffee selection is all specially brewed from premium coffee beans of Bluestone Lane from New York City. Strategically located in the busy commercial business district of Bonifacio High Street, Caffe Freddo has refreshingly inviting interiors, with its off-white distressed brick walls, ample seating good for 50 people, and columns with hand-painted coffee plants in vibrant hues of green and red. Caffe Freddo is cozy enough for group meet-ups and family dining.
Caffe Freddo is located at The Spa Building, 9th Avenue, Bonifacio Global City, Taguig City, open Sundays to Thursdays from 7am to 11pm and Fridays to Saturdays from 7am to 12 midnight. For inquiries, call +63 9988479410.
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.
It is a repast that triggers nostalgia or sentiment in someone: your mom’s signature chicken soup, crispy fried chicken that your family treats you too when you get good grades, or freshly baked pan de sal whose smell waft into your nostrils as you walk by the panaderia.
This is food ingrained with our personal memories, and aside from sating our hunger, it also soothes out soul.
This is the kind of food that Chef Robert serves. Hearty and tasty, his dishes remind us of the food that mom used to serve at home for Sunday brunch, or the ones your titas used to make for family gatherings while also introducing new ways to enjoy classic Filipino viands.
Together with my fellow foodies, I visited the newly opened Chef Robert branch in Greenhills, where the restaurant transfered after closing its branch in Banawe, Quezon City. Carlo, the restaurant’s marketing manager, and Chef Robert himself was there to welcome us and give us a taste of the restaurant’s signature offerings which included:
Mushroom Fritters (Php195). A light starter for the meal which has the crispy feel of chicharon (pork rind) but less of the guilt. It is well complemented by the restaurant’s house vinegar blend.
Salad Rolls in Kani Mango (Php145 solo | Php245 regular). A fresh way to enjoy salad rolls, this has Japanese element to it with an interesting interplay of salty flavor from the kani and sweetness from the mango.
Bicol Express Pasta (Php225). According to TV host and foodie Tonipet, this dish is “matapang, masarap saka malasa.” This is a pasta dish that you will definitely come back for.
Alamang Fried Rice (Php175). Good for up to four people, it goes well with many of Chef Robert’s viands.
Tofu Sisig on Eggplant Torta (Php265). The smokey flavor of the eggplant lends well to the savory tofu.
Bangus Sisig (Php205 regular | Php325 big). A bit sweeter than the usual sisig, it also makes for a healthy alternative to the classic pork sisig dish.
Crispy Kare-Kare (Php345). Crispy deep-fried pork belly slices accompanied by steamed veggies in a rich peanut-y Kare Kare sauce and accompanied by bagoong (fermented shrimp paste).
Crispy Embutido with Egg (Php205). The holiday staple embutido is given a makeover by coating slices in panko (Japanese bread crumbs) and deep frying them to a crispy golden brown. These are accompanied by garlic fried rice and sunny-side-up egg, making it a hearty breakfast meal.
Coffee Jelly (Php140). Cubes of coffee jelly in a sweet cream and topped with a scoop of ice cream, a perfect cap to the meal.
With these flavorful and hearty dishes, it is easy to see that Chef Robert brings his ten years of culinary experience to bear to serve mouth-watering fare to San Juan city denizens.
Have an appetite for pasta? Check out Chef Robert’s Unli Pasta offer! For only Php299 get unlimited refills of your choice of pasta among Bicol Express Pasta, Linguini Alfredo and Chicken Parmesan Spaghetti. Your order already comes with refillable red iced tea and a single serving of coffee jelly. See if you can beat the current record of eight refills!
Chef Robert is located at Os2 Providence Building, 55 Annapolis Street, Greenhills, San Juan City, open Tuesdays to Fridays from 11.30am to 9pm and Saturdays to Sundays from 11am to 9pm. For inquiries and reservations, call +63 2 2556309, +63 917 8654780 or +63 933 8664503.
Disclosure: Together with other 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.
Jellybeans in the City 