One morning during our family’s sojourn in Tagaytay, I braved the bracingly cold breezes and the light drizzle and went for a walk from the cottage where we were staying upwards along the Calamba-Tagaytay Road.
After years of living a sedentary lifestyle, I am now trying to ease my system towards being more active. I found walking to be a low-impact way to get the blood pumpin’ and, hopefully, get the calories burnin’. Plus, I get the chance to leisurely see the Tagaytay sights.
Two kilometers into my walk, I espied the windmill at the entrance of Crosswinds Resort which happen to have right below it a branch of The Coffee Bean & Tea Leaf.
Feeling that I’ve earned the respite, I decided to stop over and have a cup of tea. I was welcomed by the cafe’s relaxing vibe, just starting to fill up with people getting their breakfast. I decided on a hot whole leaf tea drink for my break from walking: something that will warm my system against the cold winds of Tagaytay while light enough not to negate the calories burned from my exercise.
The Coffee Bean and Tea Leaf prides itself on its drive to provides its patrons refreshing drinks made from their collection of unique, hand-plucked and premium whole-leaf tea harvested from the most exclusive tea-growing estates in the world.
Its whole leaf tea drink offerings come in unique pyramid-shaped single-serve tea bags which allow their contents comprised of tea leaves and buds to fully expand and infuse flavor upon steeping in hot water. This allows drinkers to experience the same aroma and richness of tea normally achieved through brewing tea leaves in a teapot or using a tea infuser.
I chose the Lemon Chamomile Tea (Php120) sweetened with a Honey Stick (Php15). Like other Herbal and Fruit Infusion teas, it was steeped in boiled filtered water for seven minutes, during which its fresh, crisp and lemony aroma wafted to my nostrils. Its bright and citrus-y taste is light and soothing, setting me up on a mellow yet happy mood for my walk back to the cottage.
This Coffee Bean & Tea Leaf branch is located at Crosswinds, Calamba Road, Tagaytay City, open Sundays to Thursdays from 8.30am to 7pm and Fridays to Saturdays from 8.30am to 8pm.
Other branches in Tagaytay are located at:
Al-Fresco Area, Lower Ground Floor, Fora Tagaytay, Aguinaldo Highway, Tagaytay City, open daily from 10am to 8pm.
Second Floor, Ayala Malls Serin, Tagaytay-Nasugbu Road, Tagaytay City, open daily from 8.30pm to 9pm.
Check out my blog posts on some of The Coffee Bean & Tea Leaf branches in Metro Manila:
After a bout of workouts at Gold’s Gym, my daughter #ExhibitA and I went to Megamall for some errands.
For our post-workout recovery food, we settled on Chelsea Kitchen in Mega Fashion Hall. We have never eaten here before but we’ve always been curious about its offerings.
Chelsea Kitchen is part of the Raintree Restaurants Group, a restaurant family that complements the lifestyle and preferences of the metro’s foodies.
The restaurant’s open concept and bright yet homey decor is a beacon for hungry denizens looking for yummy comfort food.
#ExhibitA took the lead in choosing the dishes for our meal while I finished off my errands at the mall. By the time I came back, the food was already served and waiting for us to dig in.
We started off some Mozzarella Stuffed Mushroom Risotto Balls (Php195), battered and deep-fried balls of cheese, risotto and mushrooms served on top of a cream sauce.
We also grazed on an order of Caesar Salad (Php250), fresh crisp greens tossed in with bacon bits, anchovies, capers, grated parmesan, red onions, focaccia croutons and doused with parmesan ceasar dressing.
Our mains consisted of an order of Fried Chicken Parmigiana (Php320), large pieces of chicken steak crusted with herb crumbs, smothered in white sauce and melted mozzarella, and a platter of Wicked Truffle Mac N’ Cheese (Php395), a fresh and decadent take on the lunchroom classic using four different kinds of cheeses , Canadian-style smoked bacon, button mushrooms and green peas, made even richer with a few drizzles truffle oil.
We thoroughly enjoyed refueling our bodies with Chelsea Kitchen’s tasty offerings and we look forward to trying its desserts (hopefully when our diets allow it!)
Chelsea Kitchen is located at Ground Floor, Mega Fashion Hall, SM Megamall, Ortigas Center, Mandaluyong City, open daily from 10am to 10pm. For reservations and inquiries, call +63 2 9586777.
Plus, since both of us unlocked our Zomato Gold privilege at this resto, we got the Chicken Parmigiana and Risotto Balls for free!
This February, Cinemaworld presents two stories of love in exotic places. Both titles will be in their original language with English subtitles and will be accessible online for free to SKYcable via SKY On Demand.
Love in Jaipur
Anne and Francois plan to get hitched in Jaipur. She is tasked with bringing his mother’s urn of ashes to India but loses it along the way. Lost and desperate, she meets Ravi, a Franco-Indian, who helps her search for it but feelings develop between them.
Love in Bora Bora
Valentine is secretly in love with Jerome, her best friend and colleague. She plans to confess on a work trip but this is foiled when Celeste, Jerome’s girlfriend, tags along. However, as the days go by, she realises she might’ve been wrong all along.
SKY On Demand is the video streaming service available to SKYcable subscribers that lets them watch their favorite channels live or on demand, anytime, anywhere and on any device.
To use SKY On Demand, register at skyondemand.com.ph. You can watch the movie and more using your computer’s browser or by downloading the SKY On Demand app from the Google Playstore or the Apple App Store.
CinemaWorld is a 24-hour, movie channel that premieres the world’s best and award-winning movies, box-office successes, critics’ favorites from all around the world. In the Philippines, SKYcable and One SKY subscribers can add it to their channel line-up for only Php150/month.
Disclosure: I work for SKY and part of my job is promoting its products and services, especially the content it provides to its subscribers. I consider being able to share my love for TV shows and movies and the experience of watching and talking about them with like-minded people some of the biggest perks of my job.
For an oft-stressed-out office worker, lunchtime is a sacred hour: an opportunity to leave one’s desk and devote time to good food and good vibes. What will make it even more enjoyable? The company of good friends!
That’s what happened last Tuesday when, together with a group of officemates, I traipsed off to Ayala Vertis North to treat ourselves to yummy Italian food at Mama Lou’s Italian Kitchen.
The resto got its start from a real kitchen in a family home in BF Homes Las Pinas. The couple Richard and Malou Tremblay decided to open their doors to guests in 2010. Though remaining family-run, the venture has since grown into Mama Lou’s Group which is comprised of two Italian concept restaurants: Mama Lou’s Italian Kitchen and Nonna’s Pasta & Pizzeria. Both eateries continue the tradition of providing guests the feeling of comfort and happiness of coming home to good food.
This Mama Lou’s branch is occupies a sprawling space with seating good for small and large groups. Our group opted to sit outside as we found the air-conditioning inside to be a bit too cold (Side note: I just know I will miss the cold weather of late January when the summer months come in).
While waiting for our food, we were given bread that we dipped in olive oil, balsamic vinegar and parmesan cheese.
For starters, we have Mozzarella Sticks (Php225), fat pieces of cheese breaded and fried to a crisp golden brown on the outside and a yummy gooey cheesy inside, well complemented by a side of rich tomatoey pomodoro sauce.
An Oriental Salad (Php325) gave us a taste of freshness with crisp greens topped with slivers of ripe mango, apple slices, crabstick meat and drizzled with Mama Lou’s special sesame dressing.
A new dish, Lucio’s Truffle Pasta (Php350) was a decadently creamy delight with a rich hint of truffle oil while Spaghetti Seafood Olio (Php350) and Vongole Olio (Php295) gave us a healthy taste of the sea.
A 14-inch combination of Frutti di Mare and Pizza Margherita (Php550) served with arugula and alfalfa made our meal even more filling.
The Pan Fried Beef Scaloppine (Php395) was late in reaching our table so we weren’t able to enjoy the dish as much as we would have liked.
That said, it was a great lunch experience with friends, one I wouldn’t mind repeating.
Plus, since three of us unlocked our Zomato Gold privilege at this resto, we got three of these dishes for free!
This Mama Lou’s Italian Kitchen branch is located at Level 1, Ayala Malls Vertis North, Bagong Pag-asa, Quezon City, open Mondays to Thursdays from 10am to 9pm and Fridays to Sundays from 10am to 10pm. For reservations and inquiries, call +63 2 4269196.
Other branches are located at:
Second Floor, Evia Lifestyle Center, Daang Hari Road, Alabang, Muntinlupa City (open daily from 11am to 11pm; Tel No.: +63 2 8006315)
Block 1, Lot 36 Tropical Avenue corner Tropical Palace, BF International, Las Pinas City (open Sundays to Thursdays from 11am to 10pm and Fridays to Saturdays from 11am to 12 midnight; Tel No.: +63 2 5191977 or +63 917 5156262)
Second Floor, Ayala Malls the 30th, Meralco Avenue, Ugong, Pasig City (open daily from 11am to 9pm; Tel No.: 63 2 7208519)
Upper Ground Floor, Ayala Malls Feliz, Dela Paz, Pasig City (open Sundays to Thursdays from 10am to 9pm and Fridays to Saturdays from 10am to 10pm; +63 2 7442425)
Ground Floor, UP Town Center, Katipunan Avenue, Diliman, Quezon City (open Mondays to Thursdays from 11am to 9pm and Fridays to Sundays from 10am to 10pm; Tel No.: +63 2 9585563)
While on our family staycation at Novotel Manila Araneta Center, the family decided to venture out to the nearby Gateway Mall for dinner.
Our original choice turned out to be already permanently closed; so Hubby scoured the area and opted for Sumo Sam.
The restaurant’s menu states that its origins can be traced back to the fanciful story of Sumo Sam, a legendary fighter and lover of good Japanese food who was dropped by a flock of cranes at the foot of Mount Fuji and raised by local sumo wrestlers as their own.
Having grown in skill and renown (as well as in appetite), he met the beauteous Miyuki whose village was cursed by the evil lord Aiku. He volunteered to fight the evil lord that night of the full moon. Before his battle, Miyuki served him food he never tasted before, and he felt himself getting stronger.
That night, he battled for his life and his newfound love for Miyuki and emerged the victor.
The restaurant’s offerings allows its diners to relive the feast that Miyuki set before Sumo Sam which helped to strengthen him for battle.
For our dinner during our staycation, our feasted with fresh and filling Japanese food, prepared and served in Sumo Sam’s signature whimsical style, which include:
Tuna Sashimi (Php298) and Salmon Sashimi (Php298). Mainstays on our table every time we eat at a Japanese resto, these whet our appetite for more.
Dynamite Roll (Php288). A burst of flavor from the tuna and creamy spicy mayo amidst the usual vinegared rice.
Tonkatsu Set (Php398). My kids’ staple: a sizeable cut of hire (pork tenderloin), battered and fried to a golden brown color and served with rice, shredded cabbage and soup.
Steak Combo (Php898). Hubby ordered for himself a juicy slab of prime rib eye grilled to medium doneness and accompanied by grilled salmon, a fresh house salad, miso soup, Japanese Fried Rice and three pieces of California Maki.
Chirashidon (Php399). I have developed a taste for this dish of sticky white rice topped with beautiful cuts of seafood; a tasty and filling alternative to my usual go-to meat dishes.
I found our Japanese family food feast here to be quite satisfying. Our orders were served promptly by the attentive servers and we were situated quite comfortably at our table amidst the brightly colored Asian and Western fusion decor of the restaurant.
This Sumo Sam branch is located at the Upper Ground Floor, Gateway Mall, Araneta Center, Cubao City, open Sundays to Thursdays from 10am to 9pm and Fridays to Saturdays from 10am to 10pm. For inquiries and reservations, call +63 2 3510760 or +63 917 5938399.
Other branches are located at:
Level 3, Greenbelt 3, Ayala Center, Makati (open Sundays to Thursdays from 11am to 10pm and Fridays to Saturdays from 11am to 11pm; Tel No: +63 2 9030847)
Level 2, Power Plant Mall, Rockwell Makati City (open daily from 11am to 10pm: Tel No.: +63 2 7296292 or +63 2 8957532)
Level 6, Shangri-la Plaza, Ortigas, Mandaluyong City (open Sundays to Thursdays from 11am to 9pm and Fridays to Saturdays from 11am to 10pm; Tel No.: +63 2 6375704)
Third Floor, Robinsons Magnolia, New Manila, Quezon City (open Mondays to Thursdays from 11am to 9pm and Fridays to Sundays from 10am 10pm; Tel No.: +63 2 6254293, +63 2 6546813, or +63 917 4327272)
Second Floor, The Block, SM City North EDSA, Bago Bantay, Quezon City (open Sundays to Thursdays from 10am to 9pm and Fridays to Saturdays from 10am to 10pm; Tel No.: +63 2 3557714)
I’m seldom lucky enough to win games of chance but when I came across Melo Foods‘ giveaway contest on Facebook involving its Dreamcake-style Chocolate Cake, I knew I just had to try my luck.
And wouldn’t you know it; a few weeks’ later, I received a notification on Facebook that I won!
Tin can chocolate cakes such as this are making the rounds in social media, and no wonder: these are deliciously decadent and great to give to friends and family as gifts or as your contribution to the office potluck party.
Melo Foods’ Dreamstyle Chocolate Cake is composed of five layers of pure chocolate goodness. At the very bottom is the moist chocolate cake, the base of the whole confection. The next layer is a thick chocolate ganache – a rich mixture of cream and chocolate ordinarily used for icing and glazing cakes. Then comes the chocolate pudding topped by a shard of chocolate dusted with cocoa powder. Melo Foods’ recipe makes use of Dutch processed chocolates and Hersheys chocolates, giving the cake a premium taste.
Unfortunately, I couldn’t go to Melo Foods’ designated pick-up place at Robinsons Fairview. However, the people at Melo’s were kind enough to arrange to have it delivered by Lalamove so long as I shoulder the delivery costs (which I am more than willing to do… actually, I’m willing to do a lot for chocolate, hehehe!)
By the next day, my Dreamcake-style Chocolate Cake was delivered to my office. And since at the time, the holidays were nearing and we all deserved a little bit of sweetness, I shared my cake with my officemates.
First of all, I love the way the chocolate shard crackled when I broke it with a spoon. Also, the layers are distinct from each other in taste and appearance but come together in one very tasty confection.
Thanks to Melo Foods for making my holidays even sweeter!
This cake fills a 6″ x 2″ tin can and sells for Php350. To order, send a private message to Melo Foods via its Facebook Page or contact +63 923 1068534.
Check out my reviews of other Chocolate Dreamcakes here:
Remember that scene at the end of the Avengers movie when Tony Stark suddenly had a craving for shawarma? One of the most iconic moments from the movie is the after-credits scene which shows the superheroes munching on some shawarma in a store which miraculously stayed open despite the chaos of Battle of New York.
After biting into the juicy and smokey meat wraps at Holy Shawarma, you would understand why.
But I’m getting ahead of myself.
Shawarmas were derived from the Turkish doner kabap, a way of roasting stacked slices of marinated meat and cutting off pieces as they cook. It is served sandwiched inside a piece of flatbread along with hummus, tahini and sometimes fried potato strips, or piled high on a plate accompanied by tabbouleh and slices of tomatoes and cucumber topped with yogurt.
The name shawarma is the Arabic version of the Turkish word cervirme which means “turning.” This refers to the meat turning on a rotisserie; today, shawarma stores in the country use a motorized spit to slowly turn the stack of beef or chicken pieces against a heat source, evenly roasting the outer layer which are then sliced off.
Normally, you can enjoy this savory delicacy in food courts and tiangges but now, denizens of the beautiful city of Marikina can enjoy their meat wraps in relative comfort in the newly opened restaurant Holy Shawarma.
Owner Mon Tolentino shares that the store’s name is akin to an expression of joy or surprise which he hopes to elicit from his patrons with his food; something like “Holy Shawarma, that’s so good!”
Together with fellow foodies and bloggers, I was invited to visit this store and sample its offerings. Our group of nine bloggers settled ourselves in the store’s seating area and got ready to get our fill of the shawarma and other Middle Eastern delicacies.
We were welcomed by the glorious aroma of roasting meat as the store’s crew bustled about to prepare our food.
For starters, we snacked on some French Fries (Php25/plate) and Dynamite Wraps (Php65/plate). The fries are crisp and not-too-salty; I may have single-handedly polished off a plate of these. I had a bout of anxiety prior to biting into the Dynamite Wraps – large green chili peppers stuffed with ground beef and cheese – but it turned out to be quite tasty; the spiciness of the chili peppers framed the flavors of the cheese and meat quite well.
Afterwards, we feasted Beef Kebabs (Php200/plate) and Chicken Kebabs (Php180/plate) which were well-complemented by the buttery Shawarma Rice (Php120/plate).
The real stars of the show, of course, are the meat wraps: Beef Shawarma (Php80/piece) and Chicken Shawarma (Php80/piece). Those savory slivers of meat are wrapped in warm pita bread together with sliced tomatoes, onions and cucumbers, a strip of cheese and drizzled with garlic sauce and hot sauce. Each bite into these wraps was like going on a magic carpet ride: the warm flavors trigger feelings of comfort to the soul.
We washed down these strong-flavored food with refreshing Mango Shake (Php80/glass).
So, if you’re a superhero done vanquishing a frightful foe, or just a regular Joe looking for a filling snack, drop by Holy Shawarma for some holy-shawarma-that’s-so-good and affordable food.
Want to bring a friend over? Enjoy beef or chicken shawarma food for two along with iced tea for only Php165!
Going solo? Why not go for a Shawarma Meal of composed of Shawarma on a plate with buttered rice together with iced tea for only Php110.
Holy Shawarma is located at 113 Gil Fernando Street corner Mayor Chanyungco Avenue, Santa Elena, Marikina City, open Tuesdays to Thursdays from 2pm to 10pm and Fridays to Sundays from 3pm to 12 midnight.
Disclosure: Together with other food bloggers, I was invited to attend 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.
Starbucks has long been synonymous with great coffee, but did you know that it has a great selection of teas as well?
Last weekend, together with fellow bloggers Jen of Sand Under My Feet and Francis G, as well as other tea lovers in the east of Manila area, I attended the Teavana TEA-volution Tea Tasting Seminar, a Tea 101 if you will, held at the Starbucks branch in SM East Ortigas. Our Starbucks Tea Master Jonas Velgado took us on guided tour through the history of teas, the tea-growing regions of the world and three flights of tea tasting.
Tea culture started in China in 2737 BC. Legend has it that Emperor Shen Nung, exhausted after walking in the countryside, decided to rest himself under a tree and boil himself some water to drink. A gust of wind shook some leaves from the tree (said to be a wild tea plant) into the boiling water, giving the liquid a goldish color and a pleasant taste which the emperor liked. Thus, began the pleasures of tea drinking which spread throughout the world.
There is a wide variety of teas, each with its own flavor and characteristics, influenced by the region in which they are grown. China, for example, produces black, oolong and white tea. Japan, on the other hand, is known for matcha and green tea. India, also made a name for itself for black tea.
The processing of tea leaves which come from the same plant called Camellia Sinensis is what determines the teas’ strength of flavor and the leaves’ exposure to the elements – or oxidation – determines their classification into white, green, oolong or black tea.
White tea is the lightest and most delicate variety, made of the youngest and freshet leaves which are simply plucked and dried with no time for oxydation. White tea is usually characterized by its fragrant and sweet notes.
Leaves heated before being rolled and dried result to green tea. While there is little oxidation, the added processing brings out more natural flavors and lightly toasted notes.
Bruising or tearing the leaves add partial oxidation into the processing, resulting to a fuller body and richer color. Thus, oolong tea, commonly served in Chinese restaurants, is characterized by a floral aroma and a smooth finish.
Lastly, rolling and giving the tea leaves plenty of time to oxidize before being fired, give the black tea, more popular in Western countries, a bold, complex and strong flavor.
After the brief history and geography lesson, we were treated to three sets of tea tastings, from the base teas to exciting beverage innovations, all available at Starbucks outlets.
First Flight: Full- Leaf Brewed Teas
Starbucks’ Teavana line boasts of the youngest and freshest whole tea leaves grown from the most fertile regions. These are available in sachets in Starbucks stores so that tea lovers have the option to enjoy them in-store or wherever they are. Steeping time is usually at five minutes using eight fluid ounces of boiling water, but, of course, tea drinkers are welcome to experiment what works best for their taste. Enjoy these hot or ice-shaken.
English Breakfast. This robust handcrafted blend of Assam, Sri Lankan Ceylon and Chinese black tea. This will taste great with or without sugar and milk (but I would prefer it with sugar and milk!)
Chamomile. This caffeine-free herbal infusion uses chamomile sourced from Croatia, giving the blend soft and soothing floral tones.
Emperor’s Clouds and Mist. Both leaves and buds of the tea plant grown amd harvested from Chine’s Huangshan Mountain 3,500 feet above sea level are used to create this rich-bodied and sweet-flavored green tea.
Second Flight: Tea Lattes
Tea proves to be a very versatile beverage. Case in point: adding steamed milk to a strong-flavored tea gives you a frothy tea latte. Enjoy these in hot or iced formats.
Chai Tea Latte. Black tea is infused with cinnamon, clove and other warming spices, then combined with steamed milk, and topped with foam, resulting to a creamy balance of sweet and spicy.
Green Tea Latte. Matcha is lightly sweetened and served with milk, giving you a milky yet herby aroma in a thick, yet smooth and creamy deep-green blend.
English Breakfast Tea Latte. Steamed milk is added to English Breakfast black tea, lightly sweetened with cane sugar, resulting to a light mouthfeel but rich taste.
Third Flight: Featured Tea Lattes
From time to time, Starbucks introduces limited-edition beverages, fresh takes on their classic tea drinks, to match the season and infuse their beverages with the unexpected. These are also available hot or iced.
Oat Green Tea Latte. Green tea and oats are blended then topped with colorful granola, making a cheery and festive drink.
Peach Black Tea Latte. Subtle fruitiness characterize this blend of peach flavors and earthy black tea, my favorite among the drinks.
Chestnut Black Tea Latte. Finely ground black tea blended with steamed milk and chestnut sauce is lightly sprinkled with chestnut and strawberry bites, resulting to a creamy textured drink with a slightly dry nutty aftertaste.
Starbucks’ TEA-volution Tea-tasting Seminar is one of Starbucks’ laudable initiatives in expanding the Filipino palate. I can hardly wait to discover what other beverage innovations Starbucks has up its sleeve.
Kudos and thanks to Jonas and the Starbucks SM East Ortigas crew for their warm welcome and kind accommodation during this delightfully educational event! The seminar was well-organized and facilitated, with Starbucks SM East Ortigas store serving as a comfortable venue for the attendees.
Disclosure: The TEA-volution Tea-tasting Seminar held in this Starbucks branch is a free event open to the public that simply requires pre-registration. The beverages mentioned here were served to enable us to sample the brews and were not paid for by attendees, including myself.
Makati’s Poblacion area is definitely getting a resurgence as the place to be, especially for gustatory adventures. This quiet residential area (previously known for its red light district) is becoming the home for unique concept restaurants and bars, giving diners worthwhile alternatives to fastfood and chain restos.
One such establishment is Lobo Filipino Tavern. Conceptualized by owner Kian Kazemi as a showcase for both Filipino cuisine and culture, Lobo (a Tagalog word for “wolf”) takes its name from the Pinoy’s penchant for being family-oriented, similar to the wolf’s loyalty to its pack. It was inspired by a line from the poem featured in Rudyard Kipling’s novel The Jungle Book: “For the strength of the pack is the wolf, and the strength of the wolf is the pack.”
Lobo’s interiors features a classic Filipino aesthetic mixed in with modern influences. Heavy wooden doors, chairs and tables, and Pinoy tsotchkes are set against a backdrop of colorful murals that pay tribute to the bar’s namesake and to Filipino artistry.
Together with fellow bloggers, I was invited to check this place out and sample its signature offerings that put a fresh twist to Filipino dishes but still call back to the traditions that spawned these delicacies.
Pork Sisig Nachos (Php375). Your favorite crisp corn nachos drizzled with oodles of cheese and topped with flavorful pork sisig.
Crab Fat Kani Pasta (Php295). Strands of angel hair pasta coated with rich and flavorful aligue (crab fat) accented by kani sticks.
Sinuglaw (Php265). One of the Pinoy takes on the ceviche – fresh raw fish cured in citrus juices – which uses coconut vinegar, calamansi, mangoes, ginger, onions and coconut milk and topped with grilled pork belly.
Tofu Sisig (Php150). Served sizzling with sliced mushrooms, bits of chilis and minced onions, this is a sure-fire tasty way to enjoy tofu.
Inihaw na Liempo (Php150). The Pinoy-style charcoal grilled pork belly – slightly sweet, very juicy and definitely smokey!
Lobo’s Lamb Adobo (Php275). Tender cubes of Australian lamb stewed Pinoy adobo style and served with popped garlic bulbs and extra virgin olive oil.
Godfather’s Lengua (Php265). Melt-in-your mouth slices of ox tongue served on a sizzling plate with a rich buttery gravy.
Garlic Rice (Php45 single | Php150). By themselves, the main dishes lamb adobo and lengua were already very tasty but partnered with garlic rice, they were winners!
We savored this delightful repast in the restaurant’s al fresco area, where we also enjoyed the calm breezes of late January.
The restaurant’s take on Pinoy dishes is an appetizing adventure and I would love to come back here for a family dinner or some late-night drinks with friends to enjoy more of its offerings.
Lobo Filipino Tavern is located at 4898 Durban corner Polaris, Poblacion, Makati City, open daily from 5pm to 3am. For inquiries and reservations, call +63 2 5040788 or +63 2 8059380.
Many thanks to Kian Kazemi and the Lobo staff for having us and to Hungry Travel Duo for extending the invite!
Disclosure: Together with other food bloggers, I was invited to attend 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.
What can you expect when you find yourself at BLK 513? Coming from a recent visit with a friend at BLK 513’s SM North EDSA outlet, let me break it down for y’all!
One: Its unique dark colored frozen dark skim yogurt.
Made of Greek yogurt which is denser and creamier than regular yogurt, it is further enhanced by the inclusion of activated charcoal, one of the world’s oldest and most trusted detoxifying agent that promotes healthy digestion and anti-aging among others.
Two: The wide variety of crunchy ingredients that you can add to your froyo for added texture.
These include a gamut of cereals. cookie crumbs and cake bits so, wherever your taste lies in the crunch spectrum, there’s something that matches your preference. My favorite among these is the butter bars that serve as a wholesome yet decadent addition to my dessert.
Three: Fresh fruit bits that add more natural sweetness to your frozen treat.
Take your pick from chopped strawberries, cubed mangoes and peaches, sliced kiwi fruits and more. My favorites among these are peaches and mangoes which I think go really well with frozen yogurt.
Four: The array of premium dessert sauces that you can have drizzled into and on top of your froyo treat.
I still dream of the Valrhona Gold Milk that’s sadly still only available in BLK 513’s Glorietta branch. Choices available in this store include the herby Chocolate Chai Tea, the cookie butter goodness of Spice Cookie Caramel, Strawberry Cheesecake and the decadent Dark Valrhona Fudge. In this instance, I opted for the Faux Ferrero sauce; made with milk chocolate, hazelnut bits and cereal, it added even more interesting texture to my dessert.
Five: Instagrammable surrounding that serve as pretty backdrops for your froyo shots.
Despite occupying a small space in the mall, BLK 513 affords you many background or flatlay options for your foodie shots. Position your dessert against the faux green vines or the walls artfully decorated with sayings.
I love the feel of the froyo in my mouth as well as its not being overly sweet. With the crunchies, fruits and sauce added into the cup or cone, there is an interesting interplay of sweetness and tanginess as well as a mix of various textures.
BLK 513’s frozen Greek yogurt enhanced with activated charcoal offerings are available in two options:
Dark Skim Cup (Php189): froyo with your choice of one crunch, two fruits and one sauce.
Dark Skim Cone (Php150): froyo with your choice of one crunch and one sauce.
This BLK 513 branch is located at the Second Floor, Main Building, SM City North EDSA, Bago Bantay, Quezon City (open daily from 10am to 10pm)
Other branches are found at:
Second Floor, Glorietta 1, Ayala Center, Glorietta Complex, Makati City (open daily from 9am to 10pm)
Second Floor, Building A, SM Megamall, Ortigas, Mandaluyong City (open daily from 10am to 10pm)
Level 2, S Maison, Conrad Manila, Seaside Boulevard Corner Coral Way, Mall of Asia Complex, Pasay City (open daily from 10am to 10pm)
Second Floor, Building A, SM Megamall, Ortigas, Mandaluyong City (open daily from 10am to 10pm).
Bonifacio High Street, 7th Avenue, Bonifacio Global City, Taguig City (open daily from 10.30am to 10.30pm)
Second Floor, Eastwood Mall, Libis, Quezon City (open daily from 11am to 10pm)
Food Street, Upper Ground Floor, SM Southmall, Almanza, Las Piñas City (open daily from 10am to 9pm)
Ground Floor, UP Town Center, Katipunan Avenue, Diliman, Quezon City (open Mondays to Thursdays from 11am to 9pm and Fridays to Sundays from 10am to 10pm)
Ground Level, Ayala Malls Cloverleaf, A. Bonifacio Avenue, Balintawak, Quezon City (open daily 10am to 10pm)
Jellybeans in the City 