During the pre-pandemic era, the Tomas Morato and Scout areas in Quezon City have the distinction of being local foodie havens.
In these relatively quiet and mostly residential areas have popped up a diverse collection of dining choices offering a wide array of cuisines.
While the pandemic and its resulting lockdowns have slowed down this once vibrant food scene, it has slowly but surely shown signs of recovery.
This is evidenced by the opening of a new and exciting dining destination in the area last December: Borro Manila.
A new trendy spot for foodies
Taking its name from the street where it is located, Borro certainly seems all set to be a popular establishment among the metro’s food fans.
Upon arriving here with my officemates for one of our much-anticipated happy lunches, I was at first daunted by the seeming lack of parking space in front of the building. I was happy to discover that the restaurant offers free valet service so parking turned out not to be a problem.
It boasts of a welcoming facade, where stairs led up to the first floor al fresco and indoor dining areas. Another set of stairs to the side led up to similar areas on the second floor.
These expansive and airy spaces are marked by well-appointed furnishings and chic yet homey decor, made all the more welcoming by an abundance of natural light streaming from floor-to-ceiling glass windows.
All of these add up to making Borro a very Instagrammable spot for foodies to capture moments and memories with their favorite comfort food.
International and Filipino comfort food
At Borro Manila, my officemates and I were happy to discover a diverse menu featuring both international and Filipino comfort food favorites.
Borro’s complimentary freshly baked bread and butter started our meal off right while its Watermelon Shake (₱140) was a refreshing treat.
Then, we warmed our tummies with a deliciously hearty helping of Polonchay Soup (₱480) made with spinach, shrimp and eggs.
We also dove into the Super Nachos (₱390), a heaping pile of crispy tortilla chips topped in meat, bell peppers, jalapenos, onion, olives and marinara sauce, then smothered in torched cheese.
The Creamy Truffle Pasta (₱580), a rich and decadent dish made with cream, white wine, garlic and truffle oil did fit the bill for something more indulgent.
The Boneless Fried Chicken (₱540), on the other hand, which was served with homemade gravy, came in servings large enough for the whole group to share.
The Lechon Kawali (₱530) consisted of deep-fried pork belly and crispy chicharon and a serving of rice.
Lastly, Borro’s Bagnet Kare-Kare (₱550) brings a taste of Ilocos with deep-fried bagnet on a bed of peanut sauce and veggies with bagoong on the side.
Reviving Tomas Morato’s Food Scene
Borro Manila proved to be a welcome addition to the Tomas Morato area, which has long been a hub for foodies in Quezon City. With its stylish yet welcoming decor, diverse menu, and prime location, the restaurant is a perfect venue for family and friends to come together over good food.
It’s surely doing its bit inhelping to revitalize the neighborhood’s food scene and attract a new generation of diners.
Borro Manila is located at No. 10 Scout Borromeo corner Scout Tobias Streets, Barangay South Triangle, Quezon City, open daily from 11am to 12 midnight. For inquiries and reservations, call +63 966 9331841.
Stay updated on its menu and offers by following Borro Manila on Facebook and Instagram.
As a true-blue foodie, celebrating my natal day somewhere with good food and good vibes is a must.
So to commemorate my 46th trip around the sun, I took the fam to dinner at one of the metro’s most celebrated buffet restaurants: Guevarra’s by Chef Laudico.
It’s not actually my family’s first time at this establishment. Over the years, together with our extended family, we have celebrated several special occasions at Guevarra’s, from birthdays to graduations and balikbayan visits.
Guevarra’s in 2014
Courtyard in 2014
Birthday Lunch with the Fam
My 37th birthday
Vintage ambiance with an old-world charm
The place itself would strongly appeal to aesthetes, given its quaint vintage-inspired architecture and decor. Situated in a house built in the 1920s, the restaurant still retains much of the place’s old-world charm from its sprawling courtyard, imposing stairway and the intricate woodwork and chandeliers in the main dining hall.
Decorating the walls are pictures commemorating the restaurant’s namesake: Pedro Guevarra, a Filipino soldier, lawyer and legislator who became Resident Commissioner of the Philippines during the American Occupation. During his term as resident commissioner, he worked tirelessly for the approval of the Tydings-McDuffie Act which paved the way for the establishment of the Philippine Commonwealth and its eventual independence from the US.
Also adorning the walls are plates signed by local celebrities which serve as their testimonials to their superb dining experiences at Guevarra’s.
Filipino buffet menu well-suited to celebrations
Chef Rolando Laudico is known for his modern take on classic Filipino dishes, and Guevarra’s menu reflects that. Its expansive array includes well-loved classics in Pinoy cuisine as well as hearty and tasty dishes from international cuisines.
Appetizers.
Breads, Rice and Pastas.
Mains, Grills and Carvings.
Desserts.
Budget-friendly celebrations
Despite its elegant setting and delicious food, Guevarra’s is surprisingly affordable. You can enjoy a sumptuous feast without breaking the bank with these buffet rates:
Regular Buffet: Php759 net (Seniors and PWDs at Php542.14)
Weekend Breakfast: P559 net (Seniors and PWDs at P399.29)
Guevarra’s by Chef Laudico is located at 387 P. Guevarra Street corner Argonne Street, Barangay Addition Hills, San Juan. For reservations and inquiries, call +63 2 870 1811, +63 2 87051874 or +63 917 3112222, or reserve online.
Buffet schedules are:
Lunch 11:00am – 2:00pm
Late Lunch 2:30pm – 4:30pm (weekends only)
Maagang Salu Salo 5:00pm – 7:00pm
Dinner 7:30pm -10:00pm
Weekend Late Lunch 2:30PM to 4:30PM
Weekend Breakfast 7:30AM to 10AM
Some reminders:
Pets are not allowed (sorry, leave your furry friends at home).
Guests are required to wear face masks at the Buffet Area.
Parking spaces are on a first come, first serve basis. Parking along Mabuhay Lane is prohibited.
Max’s Restaurant, the home of the famous Sarap-to-the-Bones® Fried Chicken, recently reopened its Forbes Town branch in Bonifacio Global City (BGC). The iconic Filipino restaurant chain well-loved for its delicious food and excellent service, is now ready to provide those residing or working in BGC the perfect place to visit for a satisfying meal any time of the day.
Max’s Restaurant: A Proud Filipino Tradition
Max’s Restaurant started in 1945 thanks to Maximo Gimenez, who opened his home together with his niece, Ruby, serving the now-famous Sarap-To-The-Bones® Fried Chicken. Since then, Max’s Restaurant has established itself as a household name, an institution, and a proud Filipino tradition.
Start Your Day with Max’s Restaurant
Max’s Restaurant Forbes Town is now open for breakfast, offering an extensive selection of sumptuous meals, baked products, and coffee. The branch recently collaborated with local coffee brand, Yardstick, to offer its special Max’s Medium Roast Blend. Customers can choose from a range of specialty coffee drinks, including Double Espresso, Cappuccino, Americano, Mocha, Spanish Latte, or the Classic Iced/Hot Latte. Pair your coffee with Max’s Corner Bakery’s Pandesal for a great start to your day.
Al Fresco Dining Area for Nature Lovers
Max’s Restaurant has also built a new al fresco pet-friendly dining area for those who prefer to dine outside. The breezy outdoor space gives a casual vibe and is best enjoyed during the summer months or days with favorable weather. It’s an excellent spot for nature lovers who want to enjoy their meals while taking in the beautiful scenery.
For the Busy Bees: Take-Out Nook
Max’s Restaurant has created a take-out nook for those on the go. Located beside the entrance door, this take-out nook offers a more convenient way to place orders and grab meals when in a rush. Whether you’re a resident or an office worker in BGC, Max’s Restaurant has got you covered.
Enjoy Filipino food favorites
One of the reasons why Max’s Restaurant has become an institution in the Philippines is because of its classic Filipino dishes. The most popular dish is, of course, its Sarap-To-The-Bones® Fried Chicken, which has crispy skin and juicy meat that Filipinos have come to love. This dish is best enjoyed with a side of sweet potato fries and banana ketchup.
For those who want a taste of different Filipino flavors, Max’s also offers a variety of classic dishes such as Lumpia (spring rolls), Chicken Sisig (a sizzling dish made with minced chicken, onions, and chili peppers), and Crispy Pata (deep-fried pork knuckles). These dishes are perfect for sharing with friends and family, especially when paired with Garlic Fried Rice.
For those who are looking for a vegetarian option, Max’s Restaurant also offers a variety of dishes such as Sizzling Tofu, which is a sizzling dish made with soft tofu, onions, and bell peppers. Lastly, Buko Pandan, a sweet dessert made with young coconut and pandan-flavored gelatin, provides a sweet cap to the meal.
The Perfect Venue for Functions and Events
Max’s Restaurant has always been a go-to place for catering to functions and events. At the second floor of Max’s Forbes Town, you’ll find newly renovated sound-proof function rooms that can accommodate company meetings, birthday parties, baptisms, and other events. Max’s Restaurant provides excellent service and high-quality food, making it the perfect venue for any occasion.
Visit Max’s Restaurant in Forbes Town
Max’s Restaurant in Forbes Town is located at 26th Street corner Forbes Town Road, Forbes Town Center, Fort Bonifacio, Taguig City, open daily from 7am to 11pm. Come and enjoy the delicious food, excellent service, and welcoming ambiance of Max’s Restaurant.
For more information, visit the official Facebook page @MaxsRestaurant or call +63 2 88461652.
Disclosure: I attended a food tasting event held at this restaurant. Food items featured here were served at no cost to the attendees.
Check out my previous posts about Max’s Restaurant:
We often hear of restaurants referred to as “hidden gems,” those little-known or undiscovered dining spots that offers exceptional food, service, or ambiance that is worth discovering.
Often tucked away in some out-of-the-way location, these spots may be hard to find but but once discovered, they offer a unique and unforgettable dining experience that makes them stand out from other more well-known restaurants.
It’s no wonder then that foodies like me are always on the lookout for hidden gems; aside from the delicious and unique eats, we greatly enjoy the feeling discovering a hidden treasure that is not widely known, and we take pride in sharing our discovery with others who share our passion for great food.
One such discovery is Amah Restaurant in Taguig City.
A quarantine venture
Amah Restaurant was founded by Chef Jose Villarreal, a young culinary prodigy who parlayed his childhood interest in cuisines into a budding career as a chef. While on lockdown in 2020, he and his classmates at the prestigious Enderun Colleges set about gaining real-world experience in their field by launching their own food business headquartered in Jose’s family home in Taguig.
From researching, test cooking and initially selling food products online, Jose and his team eventually opened AMAH Restaurant, named after his maternal grandmother, situated at the roof deck of his family home in 2021. By October 2022, the restaurant gained accreditation from Enderun Colleges as an establishment where its students can undergo their on-the-job training.
Amah Restaurant is known for its heirloom Filipino-Chinese dishes with a twist such as Sisig Stuffed Chicken Wings, Smoked Char Siu Pork Belly with Bao Buns and Bibingka Cheesecake. These delicacies are prepared by the young chefs who made it a point to use local ingredients and put their own unique twists to heirloom recipes.
The restaurant also treats its patrons to a breathtaking view of the Makati and BGC cityscapes. Sunsets were definitely amazing on the upper roofdeck, making it a favorite for engagement proposals, anniversaries, and other special occasions.
A dream collaboration
Chef Jose recently led his team of fellow student-chefs for a dream collaboration with Chef Donovan Cooke from Melbourne, Australia on a two-night dinner event which featured 14 specially-curated gourmet courses from Chef Donovan’s menu. These dishes were prepared by Chef Jose and his Amah team under the supervision of Chef Donovan himself.
Chef Donovan is known for his exceptional culinary skills and his extensive experience in the fine dining industry. He has worked in some of the most prestigious restaurants around the world and gained recognition for his expertise in seafood as well as for his innovative and creative approach to cooking, which combines classic French techniques with modern Australian flavors.
“This was such an honor for Amah and a great treat for our clientele,” Chef Jose shared. “We were so excited to have had the opportunity to work in the same kitchen as Chef Donovan and to have him guide us as we prepared dishes he developed. It was definitely a major milestone for all of us at Amah. And our guests for those two nights were so lucky for the experience that was in store.”
Chef Donovan Cooke was just as excited about the dinner event. “These young chefs are very dedicated and passionate about their craft. They could have taken it easy during the pandemic, found an excuse to just lay around and rest like many of us did during the lockdowns. But they forged ahead because they’re all determined to continue learning and honing their talents. It was my privilege to be one of their mentors, to encourage them as they make their marks in the business.”
A symphony of flavors
The 14-course dinner took Amah Restaurant’s guests on an exciting flavor journey, with each dish thoughtfully designed to showcase the interplay of ingredients.
The meal startsedwith a refreshing Chilled Oyster Truffle Soup with cos lettuce, followed by the delicate balance of Mud Crab with pomelo, coriander, and ginger. The Torched Sardines with escabeche olive offered a burst of smoky and umami flavors, while the Seared Spiced Tuna with Watercress, pickled mushroom, and truffle dressing offered a combination of spice and earthy notes.
Chilled Oyster Truffle Soup with cos lettuce
Mud Crab with pomelo, coriander and ginger
Torched Sardines with escabeche olive
Seared Spiced Tuna with Watercress, pickled mushroom and truffle dressing
The dinner progressed with the richness of the Mussels Mariniere with parsley and white wine sauce, and the Baby Squid with Pear, Parma Ham, and olive oil emulsion that offered a delightful play of sweet and savory flavors. The Grilled Octopus with Piperade and Spanish chorizo brought a smoky touch to the table, while the Slow Roast Free Range Chicken with celery heart and sauce Bois Bourdain offers a comforting and savory indulgence.
Mussels Mariniere with parsley and white wine sauce
Baby Squid with Pear, Parma Ham and olive oil emulsion
Grilled Octopus with piperade and Spanish chorizo
Slow Roast Free Range Chicken with celery heart and sauce Bois Bourdain
The Hibachi Grilled King Prawn with asparagus and shellfish citrus vinaigrette added a burst of freshness, while the Curry Roast Mahi-Mahi with cauliflower, capers, raisins, and apple offered a unique blend of sweet and spicy flavors. The Spiced Roast Duck with fig compote and spice jus brought a depth of flavors with its combination of sweet and savory notes, while the Braised Beef Shin with balsamic onion and bordelaise sauce offered a rich and succulent experience.
Hibachi Grilled King Prawn with asparagus and shellfish citrus vinaigrette
Curry Roast Mahi-Mahi with cauliflower, capers, raisins and apple
Spiced Roast Duck with fig compote and spice jus
Braised Beef Shin with balsamic onion and bordelaise sauce
The meal came to a close with the delightful Mango and Almond Cake with Mango Salad and Banana Passionfruit Sorbet, followed by the Spiced Pineapple with Pain Perdu and gingerbread ice cream, offering a sweet and tangy finale to the flavor journey.
Mango and Almond Cake with Mango Salad and Banana Passionfruit Sorbet
Spiced Pineapple with Pain Perdu and gingerbread ice cream
To fully appreciate the intricacies of each dish, diners were encouraged to savor each bite, to allow the flavors to linger on the palate while taking note of the unique combinations of ingredients, the textures, and the subtle nuances of flavors that Chef Jose and his team have masterfully crafted. Each dish tells a story, a culmination of culinary expertise and creativity, meant to be savored and enjoyed to the fullest.
After successfully executing a challenging 14-course menu in collaboration with Chef Donovan Cooke, it’s clear that Chef Jose Villareal and his team of student-chefs from Amah Restaurant are ready to take the local food scene by storm. This unique culinary experience allowed them to showcase their skills and creativity in the kitchen, while learning from a master chef like Donovan Cooke.
It sure is exciting to anticipate what more these enterprising young restaurateurs will be able to come up with in the future with the hidden gem Amah Restaurant as the backdrop for these culinary adventures!
Amah Restaurant is located at 27 F. Segundo Street, Phase 4, AFPOVAI, Taguig City, open Tuesdays to Fridays from 5pm to 10pm and Saturdays to Sundays from 10am to 10pm.
Disclosure: Together with fellow content creators, I attended a food tasting held at this restaurant. Food items mentioned here were served to us at no cost.
If you fancy yourself totally done with Pinoy food, you might want to rethink your position.
Yes, the viands that you eat practically everyday at home or at every family gathering can have erstwhile undiscovered aspects that will rekindle your love of our homegrown dishes.
That’s what MESA aims to bring to the table (see what I did there? :-))
One of the restaurant brands operated by Food Global Concepts, MESA cafes a carefully curated menu of Filipino dishes representative of the country’s diverse regional flavors, and enhanced with endearing modern twists.
This is why whenever the fam is in the mood for a break from home-cooked meals but still wants to partake of something familiar, we hie ourselves off the MESA branch most accessible to us, the one located at SM City East Ortigas.
In keeping with MESA’s recipe for success for all of its outlets, this branch features the brand’s celebrated menu filled with innovative takes on traditional Filipino dishes, genuine Filipino hospitality as embodied by its warm and welcoming service crew and an exceptional dining experience that retains its native accents while couched in affordable luxury.
Over several visits, my family has identified our fast faves from MESA’s menu. These include:
Laing 2 Ways (Php205). MESA brings two ways to enjoy Bicol’s most celebrated dish made with slowly simmered taro leaves in coconut milk and fermented shrimp paste and topped with chicken adobo flakes. Have it as it was traditionally served (wet) or crispy.
Tofu Sisig (Php190). Pampanga’s most famous dish is given a healthier twist with the use of local beancurd sautéed with onions and a special sisig dressing and served sizzling on a hot plate.
Suahe in Salted Egg (Php590). River shrimp sautéed in salted egg yolk and light soya with wanly, butter, native chilis, sugar and lime juice.
Boneless Bangus with Cheese (Php375). Marinated boneless milkfish baked and topped with melted cheese, garlic and spring onions, an excellent way to get the kiddos to like seafood!
Salt & Pepper Spare Ribs (Php520). Thin slices of pork spare ribs, deep-fried and tossed in butter, garlic and native chilis.
Binagoongang Baby ni Kaka (Php555). Lean pork belly sautéed in fermented shrimp paste, onions, tomato and native chilis and served with grilled eggplant.
Nilagang Baka (Php415). Beef tenders simmered in a flavorful broth along with sweet corn, onions, celery, cabbage and native pechay.
Kare-Kare Beef and Tripe (Php820). Tender slices of beef, ox tripe and fresh vegetables cooked in a rich peanut sauce and served with fermented shrimp paste. A welcome dish in any Pinoy spread!
As you can see, these dishes may have graced your dinner table in one form or another, but at MESA, they come in a manner that celebrates their roots in our traditional native culture, as well as the myriad possibilities they possess to whet the appetites of future generations of Filipinos.
Drop by a MESA branch near you and experience a fresh way to enjoy Pinoy cuisine.
This MESA branch is located at Unit 268-270 2nd Floor, SM City East Ortigas, Ortigas Avenue Extension, Barangay Status. Lucia, Pasig City. For inquiries and reservations, call +63 2 87214434 or +63 915 4572987.
Manila: Robinsons Place Manila, SM City San Lazaro
Muntinlupa: Festival Mall
Paranaque: Ayala Malls Manila Bay, SM City Sucat
Pasay: SM Mall of Asia
Pasig: Ayala Malls Feliz,
Quezon City: Ali Mall Cubao, Ayala Malls Cloverleaf, Ever Gotesco Commonwealth, Eastwood Mall, Fisher Mall, Robinsons Place Magnolia, SM City North EDSA, SM City Fairview, Tomas Morato, UP Town Center
Jellybeans in the City 