The Food Edit – Page 75 – The Jellybeans Edit

Sate your Japanese food cravings at Hanako, Regis Katipunan

Japanese food remains to be among the most popular cuisines in the metro. With its focus on fresh and seasonal ingredients, simple yet meticulous food preparation that brings out the ingredients’ natural flavors, as well as the artistry involved in presentation and styling of its dishes, Japanese cuisine, has won the hearts (and tummies) of many Pinoys.

Hanako, for example, is a Japanese restaurant chain that’s geared to be among the metro’s go-to destinations with its focus on authentic yet affordable Japanese food.

“Hanako” is actually a popular girl’s name in Japan which translates to “flower girl.” As the name implies, Hanako’s dishes exemplify the simplicity and beauty of Japanese cuisine.

Recently, my gal pals from #SaanSaPH and I trooped to Hanako’s branch in Regis Center Katipunan for a late lunch. We were treated to a wondrous array of dishes which included some of my old Japanese food faves as well as new discoveries:

Miso Soup (Php54). The staple soup of many Japanese restaurants wherein miso paste is incorporated into a dashi stock with some tofu cubes. Did you know that this soup can be filling despite being low in calories because of the high protein content?

Kani Salad (Php174). A light and refreshing salad made with matchstick-sliced cucumber and carrots, shredded lettuce, strings of kani (crab) meat, tossed in Japanese mayonnaise.

Gyoza (Php89 for 2 pieces | Php159 for 4 pieces). Ground pork mixed with aromatics and spices and wrapped into dumplings which are first steamed then lightly pan-fried on one side for an interesting contrast in texture.

Sushi Rolls. One of the most popular dishes in Japanese cuisines, sushi rolls are made of specially prepared sticky vinegared Japanese rice served with other ingredients. These include the California Gunkan (Php219) – made with kani, fried salmon skin, tamago (seasoned hardboiled egg), mango, cucumber and ebiko (shrimp roe), Spicy Tuna Crunch (Php229) – made with tuna, togarashi (seven-flavor chili pepper) and tempura flakes, Philadelphia Roll (Php209) – made with salmon, kani, cream cheese, tamago and cucumber, and Five Star Roll (Php149) – made with fried salmon skin, salmon, kani, mango, teriyaki sauce, sesame and cucumber.

Salmon Tartare (Php224). Chunks of salmon mixed with Japanese mayo, togarashi, tempura flakes and chopped scallion.

Katsu Curry (Php229). Deep-fried, panko-covered pork cutlets covered in a slightly sweet curry sauce and served with rice.

Ebi Tempura (Php169 for 3 pieces | Php279 for 5 pieces). Battered and deep-fried shrimp served with a special sauce.

Fish Katsu (Php189). Fillets of fish covered in panko and deep-fried to a crispy golden brown.

Beef Omurice (Php184). Classic Japanese omelette stuffed with savory beef fried rice and drizzled with Japanese mayonnaise and homemade sweet umami sauce.

Grilled Salmon Head (Php149). Lightly seasoned salmon head served with homemade sweet citrus-sou dipping sauce.

Yakitori (Php149). Chicken pieces in skewers seasoned with salt, pepper,l and teriyaki sauce, which are then grilled and served on top of a bowl of steamed rice.

Donburi. Traditional rice bowl meals consisting of meat simmered or doused in a sauce made of dashi, soy sauce and mirin (rice wine) and served on top of steamed rice. These include Gyudon (Php219) – made with beef and onions, and Katsudon (Php199) – breaded and deep-fried pork cutlets simmered with onions and egg. Diners can upgrade their donburi orders to meal sets by adding Php35 for a drink, Php75 for miso soup plus drink, Php105 for a 2-piece gyoza plus drink, or Php145 for miso soup, 2-piece gyoza plus drink.

Chahan (Php79). Japanese stir-fried rice with meat bits and chopped vegetables.

Meiji Madness (Php129). Moist and chewy lava cake topped with vanilla ice cream and drizzled with chocolate syrup.

Drop by Hanako for a taste of #HandsDownGoodFood and sate your cravings for Japanese dishes!

Many thanks to the management and staff of Hanako for the warm welcome and lovely food.

This Hanako branch is located at Second Floor, Regis Center, 327 Katipunan Avenue, Loyola Heights, Quezon City, open daily from 10am to 10pm. For inquiries and reservations, call +63 907 4879346.

Other branches are located at:

131-C Armstrong Avenue, Moonwalk Village Phase 1, Paranaque City
30-C Dona Soledad Avenue, Bgy. Don Bosco, Paranaque City
SM Supercenter, Fontera Verde, E. Rodriguez Jr. Avenue, Bgy. Ugong, Pasig
2nd Floor, The Rock, Holy Spirit Drive corner Marcelino Street, Don Antonio Heights, Quezon City

Disclosure: Together with other foodies, I attended a foodie meet-up held in this restaurant. The food items mentioned here were served to allow us to sample the fare to facilitate honest reviews and were not paid for by the attendees, including myself.

The Tita’s Guide to Brunchin’ at The Fat Seed Cafe + Roastery, UP Town Center

If the hassles of city living gets you all stressed and harried, get yourself and your pals some decompressing time with a leisurely brunch at one of my new favorite haunts in Quezon City.

The Fat Seed Cafe + Roastery in UP Town Center is a concept cafe that enlightens and inspires its guests to be themselves.

Together with my fellow foodies, I ventured to this resto and discovered a way to let loose my inner tita and fully enjoy a #TitaConvention with the friends at The Fat Seed.

Here’s how:

1. Set the stage.

The resulting photos and Instagram posts will document your outing with the ladies. Choose the spot that will serve as a wonderful backdrop for your photo opps. Fortunately, The Fat Seed has those in abundance from its custom wood tables made by local craftsmen to its grand wall mural.

2. Choose the grub.

The Fat Seed recently updated its menu, giving its clientele new viands to try while still bringing back many of its best-selling dishes.

You titas will be happy to see that these dishes not only combine ingredients in new and exciting ways, they look great, too! Feel free to upload your foodie shots!

Check them out:

French Toast (Php405). Slices of brioche dipped in rhum syrup and flavored with cinnamon and nutella topped with whipped cream and banana slices.

GaBa Chop Chicken (Php160 for single | Php265 for double). Chicken chops flavored with garlic, basil and chili.

Crispy Egg Salad (Php220). Unripe papaya, fried egg, century egg, arugula, cucumber, carrots, red radish, fried shallots and red cherry tomatoes.

Cheetos Rings (Php225). Onion rings covered with crushed Cheetos and accompanied by bleu cheese and cream.

SS Poppers (Php295 for combination| Php325 for shrimp only | Php225 for squid only). Beer-battered shrimp and squid with garlic aoili.

Wings Sampler (Php330 for 4 flavors). Twelve pieces (four pieces each) juicy deep-fried chicken wings in Louisiana Hot, Salsa Verde, Japanese Miso and Garlic Parmesan flavors.

Wagyu Beef and Peppers Pasta (Php405). Slivers of tender and flavorful wagyu beef and pasta noodles in a red wine and garlic sauce with green bell peppers and chili.

Triple Decker Grilled Cheese (Php450). Grilled cheese sandwich with alternating layers of melted cheese and bacon and mango in thick slices of buttered brioche bread and served with a cup of tomato soup for dipping.

Red Pesto Seafood Pasta (Php430). Prawns, squid, sundried tomatoes, white wine, basil, olive oil, chili and garlic.

Bacon Truffle Burger (Php480). Premium beef patty in buttered brioche buns, tomatoes, lettuce and melted cheddar cheese accompanied by truffle mushroom paste with crispy bacon strips.

Portuguese Seafood Casserole (Php350). Squid, shrimp, kani, corn and green peas baked in bechamel sauce over rice.

Seafood Cauliflower Rice Bowl (Php330). Shrimp, squid, red radish, ebiko and mango on top of cauliflower rice.

Breakfast Steak (Php405). Juicy slices of medium-cooked rib eye steak with grilled tomato and fried egg over garlic rice.

3. Have a drink… or two!

Being a roastery, The Fat Seed prides itself on its coffee-based drinks made with single origin beans. So, coffee addicts, grab yourself a glass of Cold Brew (Php165), Coffee Cubes (Php150) or Rootbeer Express (Php175) when you feel the need for a caffeine fix.

Looking for something refreshing? Check out The Fat Seed’s tea infusions and juices such as LGBT (Php135) or Mojito Tea (Php130) to quench your thirst.

Have a sweet tooth? Indulge in some delectable milkshakes such as Chocolate (Php215) or Strawberry.

4. Strike a pose (or several!) and snap away.

With great-looking surroundings, great food and drinks and great company, don’t hesitate to commemorate your brunch with your amigas with a few snaps.

The Fat Seed got its name from the concept that great things can grow from small seed. From my all-too-brief time here with my friends can grow lasting vines of fun and friendship!

Many thanks to The Fat Seed’s management and crew for the warm welcome and the gorgeous and delicious meal, and to Zomato for extending the invitation!

The Fat Seed Cafe + Roastery is located at Ground Floor, Phase 2, UP Town Center, Katipunan Avenue, Diliman, Quezon City, open daily from 10am to 10pm. For inquiries and reservations, call +63 2 9362113.

Did you know that if you and a friend ordered 2 drinks at The Fat Seed Coffee + Roastery, you can get the same 2 drinks free via Zomato Gold?

Disclosure: Together with other foodies, 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 to facilitate honest reviews and were not paid for by the attendees, including myself.

Fifteen years of celebrations at Plaza Ibarra

We Pinoys do a lot of celebrating.

For almost any occasion or milestone achieved, we like to get together with our friends and family over good food and drink.

In Quezon City’s Tomas Morato area is a place brimming with memories of fifteen years’ worth of celebrations.

Plaza Ibarra combines an elegantly designed ballroom (complete with a lighted winding staircase for that dramatic entrance) and a rustic Mediterranean garden. It has a sizeable parking space in front (with a friendly guard that also assists guests when parking) so that guests can bring their cars. Its sprawling party area lends itself well to varied designs and styling.

It recently celebrated its fifteenth anniversary with Quince Anos. During this grand food tasting event, Plaza Ibarra treated its partners and guests to a feast which featured the ouvres of its in-house catering service, which included:

Appetizer. Croquettas con Pollo y Jamon.

Soup. Cream of Pumpkin with Cinnamon and Croutons

Salad Station. Mixed Greens with Thousand Island and Ranch dressing.

Tempura Station. Freshly-made shrimp and vegetable tempura.

Carvery. Beef Tenderloin with Peppercorn and Mushroom Sauce.

Grill Station. Grilled Fish Fillet with Lemon Butter and Creamy Garlic Sauce.

Pasta Station. Choice of freshly made spaghetti, spinach fettuccini and penne noodles with choice of carbonara, pesto or herb tomato sauces.

Main Entrees. Hickory Pork Spare Ribs Barbecue, Chicken Parmigiana ala Milanese, Oven-roasted Mixed Vegetables and Paella Valenciana.

Dessert. Buco Pandan, Assorted Pastries and Fruits in Season.

Such tasty viands surely make celebrations at Plaza Ibarra even more memorable.

So what can you celebrate at Plaza Ibarra?

Toasting to the union of two hearts.

Hold your wedding reception here where family and friends and feast and drink to your future happiness.

Welcoming a new addition into the fold.

Celebrate your baby’s christening with a meal after the baptismal ceremony.

Comemorating a child’s various milestones.

Kiddie parties are a sure way to mark your child’s birthdays or achievements.

Formally introducing a young lady to society.

Celebrate the day your daughter turns 18 with the grand ball of her dreams filled with laughter, music and dancing.

Plaza Ibarra is also suited to corporate events such as holiday parties, assemblies and product launches.

Having reached its fifteenth year milestone, Plaza Ibarra gears itself up to maintain its reputation as the Ultimate Party Venue.

Book your event at Plaza Ibarra. Call +63 2 4130706, +63 2 9226868, +63 2 3748354 or +63 917 1348939 or email bqt_plazaibarra@ibarraspartyvenues.com.ph. Visit its website to view Plaza Ibarra’s event packages.

Plaza Ibarra is located at No. 77 Timog Avenue, Bgy. South Triangle, Quezon City.

A new hidden gem in Marikina: Swig & Nosh Kitchen + Bar

Weekends are best spent close to home.

And my home is located east of Manila, where traffic jams abound and going to the overcrowded malls is sometimes too much of a hassle to be worth the effort.

This is why I #LookToTheEast for new destinations, foodie or otherwise. Because why brave the metro’s streets when you can find what you want right where you are?

Recently, I discovered another reason for us Eastern foodies to not venture far to satisfy our food cravings.

In the suburbs of foodie-friendly Marikina, away from the hustle and bustle of busy highways and malls, is a new and exciting foodie destination: Swig & Nosh Kitchen + Bar.

A hidden gem in a quiet Marikina neighborhood

The brainchild of Mario Mendoza, one of Marikina’s homegrown culinary talents, Swig & Nosh takes its name from the British colloquial terms for “taking a drink” and “eating a snack,” respectively.

Located in a remodeled bungalow along Mt. Pleasant street, Swig & Nosh is geared to be the place for Marikina locals and visitors to enjoy great-tasting comfort food along with their drinks of choice.

Mario took his cues from the house’s original architect (who also happens to be his dad) and furnished the space with comfort in mind. Ceramic tile-topped hardwood tables bring splashes of color while also accommodating large groups of diners. The chairs are also ergonomically-designed; they adjust when the diner leans back, giving back support that facilitates comfort for resting or conversing with companions after eating.

A well-stocked bar is situated in one of the inner rooms with mixologists at the ready to pour out spirits or concoct cocktails for the guests.

Diners also have the option to take their meals in the garden outside; this will become the location of choice when the cool weather sets in by December to February.

Nosh on fusion of American and Filipino cuisines

Together with my foodie friends from #WeLoveToEatPH, I was able to sample some of Swig & Nosh’s signature dishes.

These included:

Apple Pie Salad (Php220). A healthy combination of sweet and savory flavors made withmixed greens tossed with apple compote, streusel crumbs and cheddar with a cider vinaigrette.

Pork Cubes and Watermelon (Php230). Fork-tender cubes of pork belly tossed with watermelon cubes and hoisin sauce.

Calamares sa Bawang (Php210). Garlic-flavored battered squid rings served with tarragon vinegar and lemon.

Gambas Aligue (Php305). The shrimp and garlic appetizer hyped-up with the inclusion of crab roe balanced with orange bits.

Bacon Benedict (Php335). The hyped-up version of Eggs Benedict with special pan de sal, homemade bacon jam, spinach, bacon, two poached eggs and hollandaise sauce.

Wagyu Bacon Royale Burger (Php350). Wagyu patty, cheese, bacon, lettuce, tomato, onion and bacon jam in a buttered brioche bun served with spiced ketchup.

Tinapa Rice. Fried rice flavored with smoked fish.

Dry Rub Chicken with Truffle Honey (Php295). Chicken leg and thigh covered with the house-recipe dry rub and truffle honey then fried to a crispy golden brown and served with cole slaw and ranch dressing.

Prime Rib (Php392/100g). Tender and perfectly grilled grilled steak made of Black Onyx Australian Angus beef.

Choco Chip Cookie Dough Milkshake (Php170). Made with vanilla ice cream and milk with balls of edible cookie dough, topped with whipped cream in a candy studded glass and served with a freshly baked chocolate chip cookie.

Brownie Mocha Milkshake (Php175). Made with chocolate ice cream and milk with bits of brownie, topped with whipped cream and chopped nuts in a candy studded glass and served with a freshly baked brownie.

These hearty and tasty comfort food, all meticulously prepared and prettily presented, are suitable for discerning foodies in big celebrations, intimate get-togethers or even solo food adventures. The milkshakes, in particular, were a treat to both the eyes and the sweet tooth.

Take swigs of refreshing drinks and cocktails

Wash down these delicious viands with your choice of drinks – alcoholic or non-alcoholic – from Swig & Nosh’s well-stocked bar.

House Blend Iced Tea (Php185/liter). Swig & Nosh’s own signature flavor of iced tea. A raspberry-flavored variant is also available at Php175/liter).

Atomic Cat (Php130). A mocktail made with lemonade and grenadine.

Long Island Iced Tea (Php170). A cocktail made with rum, vodka, gin and other spirits mixed with cola and lemon juice.

Tequila Sunrise (Php180). A cocktail made with tequila, orange juice and grenadine.

Amaretto Sour (Php190). A cocktail made with amaretto, lemon juice, egg whites and bitters.

Blue Lagoon (Php170). A cocktail made with vodka, blue curacao and lemonade.

So if you find yourself in Marikina, know that you have somewhere to go for good eats and drinks.

Many thanks to the management and crew of Swig & Nosh for the warm welcome and great food, and to EJ of I Love To Eat PH for extending the invitation!

Swig & Nosh is located at No. 6, Mt. Pleasant Street, Bgy. Santa Elena, Marikina City, open Tuesdays to Sundays from 11am to 11pm. For inquiries and reservations, call +63 28 2801298.

Scientifically delish eats at Bubba Lab, Graceland Plaza

Labmates, are you ready for a bout of experimentation and discovery?

Well, check out the foodie adventure that my fellow foodies and I embarked on at Bubba Lab Graceland Plaza in our pursuit of food knowledge and verifiably delicious eats.

(And, in keeping with Bubba Lab’s theme, and just for kicks, this blog post will be formatted in line with the scientific method.)

Statement of the Question:

Where in Marikina do we go for imaginatively concocted drinks and tasty snacks?

Being a resident of the East, I usually gravitate towards Marikina for foodie adventures since this city is packed with great foodie finds: fresh concepts, creative food executions and enterprising owners.

Hypothesis:

Hmm, the Bubba Lab branch at Graceland Plaza sure seems worth checking out. I already sampled some of its drinks at its Lamp Quarters branch and those were pretty interesting.

Bubba Lab is a homegrown chemistry-themed cafe which set its roots in the foodie haven Marikina. This branch is the second of the brand’s three existing outlets and has recently undergone some renovation to include some botanicals into the space. The change made the cafe even more inviting and Instagrammable, a perfect place for yuppies and young ‘uns to relax and grab a bite while working/studying (there’s free WiFi) or hanging out with friends.

Data Gathering:

Yeah, but what about the food?

Well, let’s see… During its recent Bloggers Event, Bubba Lab treated us to some of its menu items which included:

Labcuterie (Php270). Bubba Lab’s version of a charcuterie, it is comprised of slices of bratwurst. kielbasa and Hungarian sausages served with honey mustard dip and coleslaw.

Supernova (Php260). Named after the stellar explosion, this collection of finger-foods – battered fish, squid fritters, jojos (crispy battered potato wedges) and nachos – served in individual containers in a stand for easy access and served with spice-infused vinegar and three dips of one’s choice are sure to lead to explosions of flavor.

Chicken Slaw Croissant (Php160). Truth be told: the chicken salad croissant is one of my all-time favorite sandwiches. When one of the fast-food chains eliminated it from its menu, I was near-heartbroken. I’m so glad that this sandwich has made its home at Bubba Lab, and is just a short drive away.

Crinkly Fries (Php75). Crisp and freshly made fries in your choice of flavor: sour cream, BBQ or cheese.

Tater Tots (Php80). Crisp deep-fried balls made from grated potatoes.

Lab Treats. Seasonal creations baked fresh daily which include muffins (Php75 each) – Cheese Overload, Red Velvet, Choco Chip and Chocolate Moist – and huge cookies (Php35/pc) – Oatmeal and Choco Chip.

Bubba Lab takes particular pride in its beverage offerings, and, in keeping with its chemistry theme, the store’s drink menu takes after the table of elements, with each refreshing drink assigned its own symbol.

Stp – Strawberries and Cream Candy Frappe (Php140 medium | Php150 large). Sweet and fruity, a dessert-drink for those with a sweet tooth.

Scp – Salted Caramel Frappe (Php140 medium | Php150 large). A creamy concoction with that sweet-salty flavor.

Mx – Mango Tea Frost (Php105 medium | Php115 large). Another fruity drink, with the sweetness of the mango-flavored tea complemented by the nata de coco.

Cu – Cucumber Cooler (Php105). A zesty refreshing drink perfect for hot summer days.

Bu – Bubba Lab Milktea (Php100 medium | Php110 large). The store’s best-selling drink made from freshly brewed tea leaves accented with chewy tapioca pearls.

Analysis:

Bubba Lab’s finger-food and sandwiches are well-suited as snacks or light meals, and go well with the store’s beverage offerings.

The drinks, on the other hand, are creatively concocted and affordably priced.

The store’s newly renovated premises also provide an attractive and comfortable backdrop for solitary work or lively meetups with friends.

Conclusion:

I therefore conclude that Bubba Lab Graceland Plaza is the place to be for milk tea lovers, where they can also enjoy yummy snacks as they work or hang out with friends.

Many thanks to the management and staff of Bubba Lab for the warm welcome and tasty treats, and to Aileen of Aileen Loves To Eat for extending the invitation!

This Bubba Lab branch is located at Graceland Plaza, JP Rizal Avenue, Marikina City, open daily from 10am to 10pm.

Other branches are located at:

Extension B, C&B Circle Mall, Liwasang Kalayaan Avenue, Marikina Heights, Marikina City
Lamp Quarters, Gil Fernando Avenue, Bgy. Santo Nino, Marikina City

Disclosure: Together with fellow food bloggers, I attended a foodie meetup held in this restaurant. Food and drink items mentioned here were served to enable us to sample the fare to facilitate honest reviews and were not paid for by the attendees, including myself.

Check out my reviews of other milk tea joints:

An authentic taste of Japanese cuisine in Cainta: Fukurou Nihonryori

I have lived in the East for most of my life… in the Far East, it sometimes feels like, because of all these horrendous traffic jams! Sometimes, the hassle of going to places far north to Quezon City or down south to Muntinlupa, for instance, can be quite daunting.

Well, it’s a good thing then that the East is starting to become even more interesting with all the food destinations it offers. That way, Eastern foodies like me won’t have to travel far for gastronomic adventures.

One such destination is Fukurou Nihonryori, located along Marcos Highway in Barangay San Isidro, Cainta. I admit: I have often overlooked this area when I go looking for new food places. I usually gravitate towards the places nearer my home in Pasig, or skip on to Marikina or Antipolo.

This just makes my first dining experience here even more special. Imagine: a treasure trove of Japanese dishes available all this time, right under my nose!

Together with fellow food bloggers from #WeLoveToEatPH, I attended a foodie meetup here and quickly got myself acquainted to a new favorite place for Japanese cuisine in my neck of the woods.

In Japanese, “fukurou” translates to “owl,” while “nihonryori” translates to “from Japan.” The Japanese regard the owl symbol as a lucky charm; in the restaurant, the owl emblem can be seen in the menus and paper placemats.

Inside, the place is simple and welcoming yet elegantly designed, perfect for gatherings of small groups or intimate dinners for two. Pinewood furniture complement the beige interiors highlighted with Japanese watercolors of nature. Light installations add some warm illumination to the room for a relaxing atmosphere and to showcase the meticulously prepared and beautifully presented food. The resto also has a well-stocked bar for those who also want to indulge in some spirits along with their meal.

Our meal of tasty and authentic Japanese dishes consisted of:

Vegetable Fried Rice (Php110). A type of yakimeshi (Japanese fried rice) that complements the other Japanese dishes.

Saba Shioyaki (Php325). Grilled mackerel with a crispy skin and tender meat that’s just so flavorful.

Tebasaki (Php125). A yakitori (skewered meat dish) made of bone-in chicken wings (“tebasaki” translates to “wing tips”) which is seasoned after frying.

Sashimi Moriawase (Php695). A sampler of various sashimi (fresh and thinly sliced fish) which include yummy morsels of salmon, tuna, mackerel and squid.

Tempura Moriawase (Php398). A basket of shrimp and vegetables all coated in light batter and deep-fried, accompanied by a tempura dipping sauce.

Yaki Samon Mayo (Php135). Two hefty slices of salmon draped over balls of Japanese rice and complemented with Japanese mayo and fish roe.

Fried Maki (Php265). Rolled sushi of mango, kani (crabstick) and ebi (shrimp) which is also deep-fried before slicing which gives each piece a crispy texture unlike other maki.

Sukiyaki (Php350 for half | Php650 for full). One of the resto’s nabemono (hot pot dishes), it is made of beef slices, tofu, noodles and veggies cooked in shoyu and Japanese wine giving the broth a sweet-savory taste.

Miso Ramen (Php328). Chashu pork slices, tamago (soft-boiled egg), carrots, wakame (seaweed), leeks and nori in a bowl of slightly spicy miso-based broth.

Zaru Soba (Php220). Chilled buckwheat noodles served with mentsuyu (sauce made from sake, mirin, soy sauce, kombi and dried bonito flakes) for dipping.

Japanese Cheesecake (Php198). Fluffy cheesecake made in the traditional Japanese way drizzled with dulce de leche.

Kinako Korumitsu Mochi Ice Cream (Php158). Vanilla-flavored mochi ice cream topped with soybean powder and syrup.

We also chased our thirst away with some house-brewed iced tea.

These dishes – some already familiar to me and my companions, some not – served as a sampling of the sheer breadth and variety inherent in Japanese cuisine.

I’d love to come back and discover more of it. But that’s an adventure for anothef day.

Thanks to Chelsea Tuazon and the staff of Fukurou Nihonryori for the warm welcome and the fabulous Japanese food feast, and to Alfred Pineda for extending the invitation.

Fukurou Nihonryori is located at Ground Floor, The Pinnacle Plaza, Marikina-Infanta Highway, Bgy. San Isidro, Cainta, Rizal, open Tuesdays to Sundays from 11am to 10pm. For reservations and inquiries, call +63 917 1336302.

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.

Seafood Feast at Dampa Seafood Grill, Tomas Morato

There’s something about feasting on the ocean’s bounty that seems so special, especially to us Pinoys. Living in an archipelago, we are surrounded by water teeming with fish, crustaceans and all other seafood that we have found numerous ways to cook and enjoy.

A recently opened restaurant in the foodie-friendly Tomas Morato area is poised to answer the cravings of the QC denizens for fresh, tasty and beautifully prepared seafood.

Dampa Seafood Grill originally opened in Dubai and later expanded to Abu Dhabi, soon gaining popularity among the Filipinos and foreigners working in the Middle East due to its happy and laid-back atmosphere, that signature warm Filipino hospitality, and, of course, great-tasting food.

With the opening of its first store in the country, we can say that the brand has finally come home.

The place boasts of sprawling premises where a large number of people can dine comfortably, both indoors and al fresco. The ambiance is casual and fun, with neon signs and artwork that serve as points of interest or backdrops for the photo opps. While it already has quite a sizeable parking space, it apparently was not enough given the number of people who dine here. Fortunately, two people are assigned to help car owners park or bring out their vehicles.

However, the main draw here is the food. Together with my fellow food bloggers, I feasted on the sea’s bounty and more during a recent Blogger Event held here. These included:

Crispy Salt and Pepper Squid (Php275). Crunchy and crispy, and with a bit of heat, this version of calamari is a great meal starter.

Grilled Squid (Php329). Marinated squid grilled to tasty perfection.

Baked Mussel (Php230). Melted cheese and garlic top these mussels which disappeared as soon as we started eating. Go figure.

Kinilaw na Isda (Php219). The Pinoy version of the ceviche, this is a staple in many gatherings and drinking sessions.

Crispy Tilapia (Php199). Battered slices of tilapia fillet fried to a crispy golden brown. Goes well with the aoili dip. Yum!

Liempo Two-Way (Php348). There’s more than one way to enjoy pork belly: with this dish, you can have grilled or deep-fried. The best of both worlds, IMHO.

Grilled Panga ng Tuna (Php499). One of my childhood favorites: a portion of the giant tuna’s jaw is marinated and grilled. I love digging into the bones for the flavorful meat!

Ultimate Crispy Pata (Php498). Falling-off-the-bone tender (I broke of pieces using just one hand!) and juicy pata (pig knuckles), deep-fried for that flavorfully crispy skin. Something I’m willing to risk “putok-batok” for!

The piece de resistance of any dining experience at Dampa Seafood Grill is the Dump @ Seafest. For only Php1,599, your group of up to 3 people can feast on the days freshest catch – shrimps, clams, crabs, mussels and corn – as these are dumped along with all the rice you can eat onto your table for a messy but happy boodle fight meal. Choose from among 6 flavors for your feast which you can dial up or down in spiciness levels: Mardi Gras (lemon and herb), El Mexico (Mexican spiciness), Salted Eggsperience (salted egg in white sauce), Thai Curry or Cajun (a mix of salt, pepper, cayenne, garlic and chili, just the way the Louisiana Cajuns like their food).

When we sat down to eat, it was perfectly understandable that we would be “galit-galit muna;” we definitely wouldn’t be focusing on social niceties while we’re wolfing down the food. #SorryNotSorry

I especially enjoyed dousing my rice in the salted egg white sauce. Mmmm, yummy!

Each Dump @ Seafest also comes with free two liters of non-alcoholic Fishbowl Mocktails (also available ala carte for Php198/liter). Take your pick among six refreshing flavors: Sex Appeal (brewed iced tea with lemon and grenadine), Green Minded (green apple with lemon), Blue Jobs (pineapple juice with blue curacao), Lindsay Lohan (passion fruit, pineapple and soda), Amaretto Sunset (amaretto flavor, mango, four seasons and fresh lemon), and Incredible Hulk (mojito flavor with cucumber).

Feeling adventurous? Get a colorful cocktail to go with your meal. Ask the friendly bartender for his recommendation.

Needless to say, my fellow foodies and I ate our fill of fresh and yummy seafood and more at Dampa Seafood Grill!

Many thanks to Kristine and the staff of Dampa Seafood Grill for the warm welcome and the wonderful seafood feast and to Aileen of AileenL Loves to Eat for extending the invitation!

Experience Oktoberfest at Dampa Seafood Grill with Buy 1 Get 1 deals on local beers everyday, from opening to closing, this October. This promo is available on Red Horse (Php80), San Miguel Pale Pilsen (Php70) and San Mig Light (Php70).

Dampa Seafood Grill is located at 71 Scout Limbaga Street, Bgy. Laging Handa, Quezon City, open daily from 12 noon to 2am. For inquiries and reservations, call +63 916 105 2421.

Disclosure: Together with fellow foodies, I attended a foodie meetup held at this restaurant. Food items mentioned here were served to allow us to sample the fare in exchange for honest reviews and were not paid for by the attendees including myself.

Get your appetites fired up with Tex-Mex eats at Fiery Style, The Rise

Tex-Mex cuisine is the fusion of American and Mexican food which grew from the culinary traditions of the Tejanos, Texans of Mexican descent. The most popular cuisine in the American Southwest, it is easily identifiable by the heavy use of cheese (more so than mainstream Mexican cuisine), meat, beans, flour tortillas, as well as peppers and spices that give it that signature heat.

Today, Tex-Mex cuisine has spread across the globe. In Metro Manila, for example, a fairly new entrant called Fiery Style Southwestern Flaming Grill is steadily establishing a foothold in local food scene by recently opening its twelfth branch at the Assembly Grounds at The Rise by Shangri-la in Makati.

Located some short distance from Makati’s commercial district, this new restaurant is poised to provide the area’s office workers and local residents with tasty and affordably priced Tex-Mex fare.

Together with fellow food bloggers, I attended Fiery Style’s grand opening where we were treated to a sumptuous repast:

Fiery Nachos (Php388). Multi-colored corn chips topped with nacho cheese sauce, guacamole, tomato salsa, refried beans, black olives and barbecue-flavored pull pork. The dish is served still inside its mold and when the mold is pulled off with great fanfare (and an exclamation of “Sorpresa!” from the server), you get a tower of nacho goodness. Note, however, that it is prone to toppling down (due to the weight so many toppings) so it’s best to dig in to this as soon as possible.

Steak Ala Familia (Php998 promo price | Php1,198 regular price). One of Fiery Style’s Mucho Octoberfest offers, this consists of 1 kilo of flame-grilled rump steak cooked to tender and flavorful medium doneness and served on a hot skillet. Great for a family of carnivores!

Lord of the Wings (Php998 promo price | Php1,198 regular price). Eight pieces of chicken wings topped with Hot Hot Sauce and Jalapenos, eight pieces topped with Nacho Cheese Sauce and Bacon, and eight pieces topped with Texan-style BBQ. All together, these are twenty-four pieces of chicken wings with flavors that should appeal to everyone in the barkada.

Galleon of Bones (Php928 for supremo | Php1,578 for ultimo). BBQ pork ribs, chicken wings, pork hammers and beef ribs served with multi-colored nacho chips, coleslaw, Texan-style BBQ sauce and chorizo rice.

Baja Supromo (Php928 for supremo | Php1,578 for ultimo). A platter for seafood lovers with spicy butter garlic shrimps, fried cream dory fingers, grilled salmon loin and salted egg calamari.

Mexican Cheese Quesadilla (Php378). Flour tortillas stuffed with Mexican cheese, ranchero sauce and shredded lettuce, served with guacamole, sour cream and salsa.

Chili Chocolate Fudge (Php278). A decadent piece of chocolate fudge cake topped with vanilla ice cream and drizzled with chocolate sauce.

Southwest Churros (Php238). Fat fingers of fried pastry dough, best enjoyed with a dollop of vanilla ice cream and dipped in thick chocolate sauce.

New York Frozen Cheesecake (Php228). A pleasant surprise as its rich and slightly tangy taste departs from the previous iterations of New York Cheesecake that I’ve tried. The crust is just thin enough to add some sweetness and texture to the cheesecake filling. I ended up finishing off the dessert served to our table. #SorryNotSorry

Mexican Coffee (Php280). A hot beverage of kahlua, tequila, coffee and whipped cream with a few spicy dashes of chili. This can either perk you up or give you a buzz. Or both.

Daiquiri (Php148). A cocktail made of white rhum and fresh lime juice.

Lychee Paloma (Php178). Tequila shaken with lime and lychee and served in a salted rim glass.

Strawberry Southwest Margarita (Php188). Fresh strawberries mixed with lemon, lime and tequila and served in a sugared wide-rim glass.

Minty Mojito (Php158) and Strawberry Minty Mojito (Php178). Fresh lime and mint leaves mixed with white rum for a refreshing drink. You can have one flavored with fruits like strawberries for more variety.

Did you know you can get unli refills of the Paloma, Margarita and Mojito for only Php278 for classic and Php378 for flavored variants? Now you can really toast to the good times!

On a tight lunch budget? Get one of the eight combinaciones – combo meals for less that Php300 – which already comes with a viand, a side dish and your choice of rice such as this Grilled Fiery Porkchop (Php238) with sauteed tomatoes and garlic in mango puree. An affordable fired up meal!

So if you find yourself in Makati and in the mood for a fired up Tex-Mex meal, hie on over to Fiery Style!

Many thanks to Mon Bautista, Vanni Sanchez and the crew of Fiery Style for the warm welcome and the fabulous food, and to Miguel dela Rosa of Mplify for inviting us.

This Fiery Style Southwestern Grill branch is located at Ground Floor, Assembly Grounds at The Rise, Malugay Corner Tindalo Street, San Antonio, Makati City, open daily from 11am to 10pm.

Other branches are located at:

Ground Floor, North Wing, Entertainment Mall, SM Mall of Asia, Mall of Asia Complex (MOA), Pasay City
El Calle Food & Music Hall, Second Floor, Newport Mall, Resorts World Manila, Newport City, Pasay City
Upper Ground Floor, Expansion Wing, Festival Mall, Filinvest City, Muntinlupa City
Forbes Town Center, Burgos Circle, Bonifacio Global City, Taguig City
Second Floor, Eastwood Mall, Libis, Quezon City
Third Floor, Uptown Place Mall, 36th Street Corner 9th Avenue, Bonifacio Global City, Taguig City
Ground Level, Estancia Mall, Oranbo, Pasig City
Eton Centris Walk, Quezon Avenue, Diliman, Quezon City

Disclosure: Together with fellow foodies, I attended the restaurant’s grand opening wherein the food items mentioned above were served to allow us to sample the fare in exchange for honest reviews.

A taste of Asia at Asian Taste, Seascape Village

Asia is home to many countries with varied geography, climes and cultures, giving rise to richly diverse cuisines.

At Asian Taste Seafood Restaurant, located at the foodie haven Seascape Village in Pasay City, this diversity is showcased and celebrated.

While the dining area at the ground floor is set up like a typical Chinese restaurant – complete with 10-seater round tables, each with a lazy susan so people can eat family style – the second floor VIP rooms add a stunning view of Manila Bay. Despite Seascape Village being a “paluto” area – where diners can buy their fish and other seafood from the wet market within the complex and have them cooked by the restaurant, Asian Taste added some fine dining elements to their diners’ experience with well-appointed surroundings and accommodating wait staff.

As explained by restaurant manager, Ryan Uy, Asian Taste’s menu spans several Asian cuisines, including Chinese (of course!), Japanese, Thai, Malaysian and more (even Filipino!), giving its diners a literal taste of Asia. To this end, the restaurant employs two chefs from Hong Kong who bring their flair and expertise in cooking up tasty Asian dishes.

Together with fellow foodies from #WeLoveToEatPH and #SaanSaPH, I attended a food crawl organized by Seascape Village, the first stop of which was at this restaurant. Here, we tasted some of its signature dishes which included:

3 Cups Chicken. Also called sanbeiji, this Taiwanese braised poultry dish got its name from the traditional use of 1 cup each of soy sauce, sesame oil and rice wine. Basil, ginger, garlic and spring onions are added to flavor the dish. Legend has it that a sympathetic prison warden prepared this dish (using these limited number of ingredients) for the Chinese poet and patriot Wen Tianxiang prior to his execution ordered by Kublai Khan.

Pompano in Tausi. This mildly-flavored fish is fried instead of steamed, giving its skin a slight crispy texture which contrasts well with the black bean sauce.

Salt and Pepper Liempo. Don’t be fooled by the seemingly simple preparation of this dish: juicy pork belly seasoned with salt and pepper then stir-fried to a golden brown and topped with chilis and garlic make for a flavorful viand.

Mango Lapu. This Singaporean dish is made of lightly-battered and fried lapu-lapu, topped with strips of green and yellow mango that added sweet and tart elements as well as contrasts in texture to the dish.

Golden Beans. Crisp French beans lightly coated with salted egg yolk batter, another culinary influence from Singapore.

Prawn Tempura. Large juicy tiger prawns covered in golden crispy batter. These have an extra layer of bubble-like batter for added crunch.

Asian Taste is clearly the place to be for a taste of Asia – different facets of a cuisine rich in stories and traditions, expressed in every dish.

Many thanks to Ryan and the staff of Asian Taste Seafood Restaurant for the warm welcome and the wonderful meal and to Jen and Louie of Seascape Village for inviting us.

Asian Taste Seafood Restaurant is located at Seascape Village, Atang dela Rama, CCP Complex, Pasay City (near Sofitel and Manila Film Center), open daily from 11am to 12 midnight. For inquiries and reservations, call +63 2 8520877 or +63 917 8557926.

Disclosure: Together with fellow foodies, I attended a foodie meetup held at this restaurant. Food items mentioned here were served to allow us to sample the fare in exchange for an honest review and were not paid for by the attendees including myself.

Chocoholics’ delight at Tsokolateria, Tomas Morato

Being a chocoholic, I get all excited whenever I see chocolate bars or chocolate-based desserts.

However, chocolate can be so much more than desserts.

At Tsokolateria, for example, chocolate in the form of tablea (cacao tablets) or variations thereof, infuses almost every dish from salads, soups, kakanin (local rice delicacies), breads and main dishes, as well as, of course, desserts.

The cacao or cocoa plant made its way to the Philippines from Mexico in the 1700s by way of the Galleon Trade. Today, the Philippines cocoa industry is the primary producer of cocoa beans in Southeast Asia and boasts of its own rich chocolate culinary traditions.

Here in my neck of the woods, the foodie-friendly Tomas Morato area, Tsokolateria co-locates within the same premises as Pamana and Hawaiian BBQ. All three restaurants are part of the Happy Concept Group, the company owned and operated by third-generation restaurateur Happy Ongpauco-Tiu.

At Tsokolateria, Ongpauco-Tiu showcases the versatility of native chocolate as it serves as a main ingredient or as an add-on to various dishes – whether sweet or savory – and drinks.

I’ve visited this branch twice this week in my eagerness to sample as much of its offerings as I can. Check out what I’ve been able to try so far:

Oh My Gulay (Php200). Tsokolateria’s Bruschetta Pan de Sal topped by mushrooms, cherry tomatoes,spinach and quezong puti crumbles served with sugared kamote (sweet potato) fries and flavorful bulalo broth which was the soup of the day. For me, this is already a complete – though relatively light – meal!

Tablea Champorado (Php220 for solo | Php395 for double). This is not your normal champorado from a store-bought box. Nope, this is made the old-fashioned way: using mountain rice cooked in native tablea and served simmering-hot with adobo flakes, chicharon and crispy fish chips on the side for interesting contrasts of tastes and textures.

Palitaw at Tablea Syrup (Php130). This flat rice cake made from ground malagkit rice got its name from the way it pops up (“litaw”) to the surface of the boiling water once it’s done cooking. The rich, dark chocolatey tablea syrup adds another dimension of taste to this classic Pinoy merienda dish.

Churros Waffles with Strawberry Overload (Php230, good for two). Waffles made from churros batter accompanied by strawberry halves, native honey and tablea syrup.

Tsokolate ah (Php190, good for two). Hand-made hot chocolate drink made from native tablea, diluted (the “ah” comes from “aguado” which means “watery or thin”) by the addition of water and milk.

Tsokolate eh (Php190, good for two). Rich hot chocolate also made from native tablea which, because it is undiluted, is thick (the “eh” comes from the Spanish word “espeso” which translates to “thick”), has an earthier and pleasantly bitter taste and is generally considered the more authentic iteration of the native hot chocolate when compared with tsokolate ah.

Tsokolateria Signature Mocha (Php150). Native chocolate with milk and a shot of native coffee and served with a Choc Nut candy for added sweetness.

Tsokolateria more than establishes its creativity in crafting a menu permeated with chocolate. I think there’s a lot more to discover here and I look forward to the opportunity to taste more of its dishes.

That said, the resto should work on its queuing: on my second visit, my orders took too long to be served that my lunch break was over by the time they reached me.

Tsokolateria is located along Mother Ignacia Avenue, Bgy. South Triangle, Quezon City, open daily from 10am to 10pm. For inquiries and reservations, call +63 2 3743798.

Another branch is located at The Boutique Bed and Breakfast, 45 Aguinaldo Highway, Tagaytay City, open daily from 9am to 9.30pm. For reservations and inquiries, call +63 46 4131798 or +63 46 4131885.