Dessert cafes abound in the metro, but how many of them do you see touting our very own tsokolate – the Pinoy version of hot chocolate?
Would you believe I first heard of this delicacy back in high school while studying Noli Me Tangere? Jose Rizal’s literary masterpiece features a scene wherein the characters assign social status to the thickness of the hot chocolate served.
During a social gathering, Padre Salvi (one of the more nefarious characters in the novel), serves tsokolate eh (from espresso, meaning thick, due to the richness of the hot chocolate served) for Spanish visitors and dignitaries, while tsokolate ah (from aguado, meaning watered down) was served to the locals, which is probably why this is sometimes referred to as the native hot chocolate.
(Aside: being a racist and a snob are the least of Padre Salvi’s character flaws.)
The latter variant is available at Tsoko.Nut Batirol, a small cafe located in Quezon City’s Tomas Morato Area. The batirol in the cafe’s name refers to the implement used in mixing the hot chocolate to make sure that the tablea (chocolate tablets) are dissolved and well-incorporated into the drink.
The cafe has an Old World feel to it, with furniture and interiors that harken back to ancestral homes in the provinces. It also makes use of its own signature mug for its hot beverages which adds to its quaint appeal.
Together with my office buddies, I went here for some dessert which included:
Tsokolate Ah Batirol (Php88 regular | Php98 large). The aforementioned native hot chocolate is no longer a comment on one’s station. Instead, this is an indulgent treat for any chocolate lover. Made in the traditional way: using chocolate tablea, milk and ground peanuts, this drink will take you back in time.
Mini Chocolate Cake (Php110). A rich and chocolatey confection of moist cake and thick chocolate icing.
Mango Torte (Php99). A frozen cheesecake topped with artfully arranged mango slices on on a crust of graham cracker crumbs. It’s so pretty, we almost didn’t want to eat it. Well, almost. 🤪
I’d love to spend a more leisurely afternoon here, just enjoying my sweets and my cup of native hot choco. I wonder when that would be…
This Tsoko.Nut Batirol branch is located near the corner of Scout Reyes Street and Mother Ignacia Avenue, Bgy. Laging Handa, Quezon City, open daily from 7am to 9pm. For inquiries and reservations, call +63 2 3979939.
Other branches are located at:
Food Court, Third Floor, Eastwood Cybermall, Libis, Quezon City
Upper Ground Floor, Worldwide Corporate Center, Shaw Boulevard, Highway Hills, Mandaluyong City
Ground Floor, Telus Building, Araneta Center, Cubao, Quezon City
Third Floor, RCBC Plaza, Ayala Avenue, Salcedo Village, Makati City
Salamangka translates to “sleight of hand” in Tagalog. It is a word wrapped in magic and mystery, calling to mind enchantment and wonder.
The restaurant and bar in Eastwood Citywalk that bears that name lives up to it by offering coffee, cocktails and craft beer, as well as its own reimagining of Filipino food, against a welcoming backdrop laden with a hefty dose of mystical appeal.
Together with my foodie friends from #WeLoveToEatPH and #SaanSaPH, I stepped inside Salamangka’s doors for a taste of magic.
In the late morning, Salamangka is awash with light, the black murals of mythical creatures and the balete tree on the wall wonderfully offset by the clean white background. Furniture made with native materials and a huge table and bench set made from solid pieces of wood provide ample seating for the diners.
Salamangka’s menu consists of its own take of classic Filipino dishes, such as:
Kamote Chips (Php199). Crispy deep-fried slices of of sweet potatoes that go so well with its dip of condensed milk reduction.
Piknik (Php199). Crispy hand-cut potato slivers served with three different sauces (but they’re ok without the sauce as evidenced by the way I keep popping them into my mouth, hehehe!)
Coca Cola Wings (Php259). Fried chicken wings simmered in a Coca Cola reduction and served with piknik.
Itlog na Maalat Wings (Php349). Fried chicken wings covered in a sauce of salted eggs and served with piknik.
Vegan Nachos (Php199). Toasted pita chips topped with ground tofu and drizzled with a mixture of Yummza pesto hummus, lemon and oil. Live a little and add Php20 for additional topping of grated cheese.
Tinapa (Php189). A bowl of smokey tinapa flakes on top of garlic rice and paired with salted egg, a side of tomatoes and burong mangga.
Bawang na Bangus (Php189). Fried bangus marinated in garlic served on top of garlic rice with salted egg and atsara.
Sinigang sa Manggang Hilaw (Php279). Beef sinigang with a sour sauce instead of broth on top of steamed rice and served with sour mango and bagoong.
Once you’ve eaten your fill, how about lettin’ loose and sampling Salamangka’s much celebrated alcholic concoctions? Impress your friends with your knowledge of native folklore when you identify the entities that give their name to these intense spirits.
Wakwak (Php99 per glass | Php349 per pitcher). Named after a vampiric bird-like creature that makes the noise “wak-wak” as it flaps its wings, this cocktail is mixture of rum, lime juice, mango puree and mint leaves.
Mambabarang(Php99 per glass | Php349 per pitcher). Made with gin, lime juice, cucumber slices and mint leaves, this cocktail got its name from the warlock or sorceress that cast malevolent hexes on people
Ibong Adarna (Php99 per glass | Php349 per pitcher). Named after the mythical bird whose song has healing qualities, this drink is made with tequila, pineapple, calamansi and chili placed in a salt-rimmed glass. A sip of this drink is multi-layered: you get the citrus flavor from the calamansi, the spiciness from the chili, the saltiness from the rimmed glass and the fire of the tequila as it travels down your throat.
What really got me excited was Pitong Elemento (Php350). A flight of seven intense native infusions inspired by legendary elementals, this consists of seven shot glasses of flavored spirits that pack quite a punch.
Duwende (dried mango rhum – named after the mischievous house spirit)
Sigbin (orange vodka – named after the mythical creature that suck its victims’ blood from the shadows)
Kibaan (raisin gin – named after the mythical creature that lead travelers astray with its backward feet)
Tiyanak (Thai chili tequila – named after the creature that takes the form of a crying baby to attack folks who pick it up)
Undin (roasted bell pepper vodka – named after the water sprite that drown people who disturb it)
Santelmo (lemon vodka – named after St. Elmo’s Fire, balls of fire that appear as portents of doom)
Nuno sa Punso (spearmint chocolate vodka – named after the dwarf-like creature that dwell in mounds of earth).
You can also opt to get these infusions individually by the shot glass at Php50 each, except for Nuno sa Punso which is at Php99.
(Note: I only attempted to try Nuno sa Punso and, really, a few sips were more than enough for a lightweight like me.)
Fans of the local craft beer Engkanto would really go for a Beer Flight (Php249) a four variant sampler consisting of lager, pale ale, IPA and double IPA.
Salamangka also prides itself on its Single Origin local coffees at Php99/cup such as those from Bukidnon and Batangas. These are freshly ground upon order and then brewed using pour over cups. Until August 31, get a Buy 1 Get 1 deal on these local coffees from 7am to 10am, thanks to Salamangka’s ongoing Hiwaga ng Umaga promo.
Salamangka’s Bulletproof Coffee (Php190), which is made with brewed coffee, coconut oil and unsalted butter, would probably be great for chasing away a hangover given the coffee’s touted properties for enhancing alertness. I would just prefer the residual flavor from the coconut oil to be tempered down a little bit more so that the creaminess and the slight sweetness from the butter would be more pronounced.
So if you want a great time with your friends tinged with magic and mystery, head on to Salamangka.
Thanks to Darryl, Issa, Veni and Kevin of Salamangka for having us!
Join Salamangka’s Hocus Focus Facebook contest by posting a picture of you posing in one of Salamanka’s Kreature Kutouts. Make sure your post is public, tag @salamangkamnl, use the hashtags #IsangTaongHiwaga and #TasteMagic, for a chance to get a freebie.
Feel like pitting your knowledge against other Salamangka guests? Join the Gabi ng Pagsusulit, a quiz night held at Salamangka every second and fourth Thursday of the month.
Salamangka is located at Eastwood Citywalk 1, Libis, Quezon City, open daily from 7am to 3am. For inquiries and reservations, call +63 2 5518557.
Did you know you can buy two drinks and get the same two drinks for free at Salamangka through Zomato Gold? Zomato Gold provides members with 1+1 deals on food or 2+2 deals on drinks.
Disclosure: Together with my fellow foodies, I was invited to join a foodie meetup held at this restaurant. Food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.
During my recent staycation with my mom and my daughter at Hotel Benilde, we had our meals at Cafe Romancon.
Our staycation at Hotel Benilde was extra special as my daughter, #ExhibitA, and I were looking forward to spending some quality time with my mom. For some time, Mommy has also been requesting for an outing where “three generations” – her, me and my daughter – can just be together.
So, #ExhibitA and I definitely took advantage of the opportunities to catch up on the goings-on with my mom that the staycation provided, especially when we sit down together to eat at Cafe Romancon.
Named after its patron saint, St. Benilde Romancon, it is a sprawling yet cozy coffee shop located at the ground floor of Hotel Benilde, a 4-star property situated in the bustling Malate area. It serves as the hotel’s all-day dining restaurant that offers its diners with a well-curated intercontinental menu in casual and modern setting.
For our dinner on the first day of our stay, we were treated to a sumptuous feast that included:
Gambas Al Ajillo (Php280). Succulent prawns sauteed in a garlic, tomatoes, onions and chilis. A perfect start to our meal.
Mushrooms Ala Pobre (Php180). Plump champignon mushrooms sauteed in olive oil, garlic and herbs.
Cream of Butternut Squash (Php130). A creamy soup of pureed squash and other vegetables topped with bacon.
Kani Mango Salad (Php190). Shredded crabsticks and dried mango bits top mixed greens and crunchy vermicelli noodles and drizzled with Japanese mango dressing.
Seafood Linguini (Php280). Shrimp calamari, mussels and fish sauteed in olive oil, garlic, onions and tomatoes tossed into pasta.
Norwegian Salmon (Php390). Pan-fried salmon with creamy leek sauce and garden vegetables served with mashed potatoes.
Gloucester Supreme (Php370). Two juicy and flavorful pieces of grilled marinated beef patties served with a rich mushroom gravy, mixed vegetables and steamed rice.
We were quite impressed with the quality of the food – the Norwegian Salmon, the Gloucester Supreme and the Gambas Al Ajillo we clear favorites! – as well as the superb service provided by the wait staff.
By the next morning, while my baby girl was enjoying her sleep, my mom and I had our breakfast at Cafe Romancon as well. The breakfast offerings are a bit limited we didn’t mind as we like our starting meal for the day to be light and fuss-free.
My mom helped herself to the fruits and beef tapa available in the buffet stations while I took advantage of the wide array of savory cheeses and sweet jams at the bread station.
These luxurious meals gave us the much-needed time to catch up on each other’s news, exchange chismis (hahaha!) and just enjoy each others’ company, definitely one of life’s priceless experiences.
Many thanks to the wonderful folks of Cafe Romancon and Hotel Benilde for the wonderful bonding mealtime moments that three generations of women in our family enjoyed!
Cafe Romancon is located at the Ground Floor, Hotel Benilde, Arellano Avenue corner Estrada Street, Malate, Manila, open daily from 6am to 10pm. For inquiries and reservations, call +63 2 2305230.
Disclosure: Dinner and breakfast were included in our complimentary overnight stay at Hotel Benilde in exchange for an honest review.
Look back on your favorite homespun food, the ones that your mom or lola used to cook for the family during special occasions.
Now imagine them with a fresh twist, a little change that makes them keep the nostalgia that you harbor for them but, at the same time, gives them a new dimension that gets you so giddy with excitement for a taste of something new.
That is what Chef Jehrad Dolino achieved when he unveiled his latest creations of reimagined Filipino food for Moonshine PUB.
Moonshine PUB is a cozy public urban bar situated in the hip and happenin’ Sapphire Bloc in Ortigas Center. It has a relaxing atmosphere with muted lights, dark leather furniture and brick decor reminiscent of 1920s underground speakeasies.
This is where Ortigas-based yuppies can go and unwind, enjoying the pub’s signature drinks which include these cocktails:
Calamansi Gin Smash (Php335). A refresing gin-based cocktail made with muddled sugar, cucumber and basil leaves and flavored with calamansi.
Smoked Old Fashioned (Php310). A whiskey-based cocktail made with muddled sugar and bitters accented by a lemon peel. It is smoked then covered for full effect.
Whiskey Sour (Php310). A whiskey-based cocktail made with lemon juice and sugar.
Chef Dolino’s new set of #FilipinoReimagined dishes take advantage of locally-sourced ingredients that are in season and allows Moonshine to continue to provide fresh takes on classic Pinoy cuisines. These include:
Chori Burger (Php395). Made from scratch by the chef and his team using vinegar and a lot of garlic and allowed to marinate in the chiller for two weeks, the chorizo patties give the burgers an exotic taste and feel. Each burger is served in a brioche bun with the house slaw and a sunny side up, plus some fries on the side.
Crispy Palabok with Crablets (Php350). Crispy glass noodles drenched in made-from-scratch palabok sauce made even heartier with the crablets and chicharon bulaklak.
Pizza Margarito (Php465). Chef Dolino’s twist on the Pizza Margherita, adding some house-made longganisa to the toasty pizza. This dish was inspired the chef and his wife’s trips to Italy.
Longganisa Shanghai (Php280). Also incorporating the house-made longganisa, this is the chef’s take on the classic Lumpiang Shanghai.
Laing with Chicharon (Php240). Inspired by the traditional family of one of the chef’s long-time cooks who hails from Bicol, this dish is not the blow-your-socks-off spicy kind of laing but, especially with the addition of crunchy chicharon, it is well-suited for a Manileno palate.
Spicy Sardine Pasta (Php320). The chef and his staff make the resto’s sardines from scratch using fresh, locally sourced fish. Added to some al dente pasta, these make for quite a filling dish.
Prawn Pakbet (Php380). Made with traditional bagoong, the vegetables here are prepared by blanching them in boiling water then shocking them in iced water, allowing them to retain their crispy texture and vibrant color. And seeing how the shrimp is mostly treated as an add-on in the usual pakbet dishes, he made it the star of the show with the addition of large grilled prawns in his version of the dish.
Salt and Pepper Prawns (Php700). Also inspired by his memories of meals at his lola’s seaside home, this seemingly simple dish pan-fried prawns accompanied by a refreshing cucumber salad presents a lot of pleasing complex flavors.
Angus Beef Adobo (Php540). Taking advantage of the resto’s abundance in tender and flavorful Angus beef, the chef applied classic adobo preparation for this dish with the addition of pan-fried potatoes for added texture like his grandma used to make, and some soft-boiled quail eggs for added richness, as inspired by his tita’s version of the dish.
Langka and Mango Biko (Php190). The classic kakanin (rice delicacy) is given the added twist of mango ang langka (jackfruit) bits, making this reminiscent of the Mango Sticky Rice dish from Thailand.
These new creations highlight the variety and versatility of Filipino cuisine.
Now, if you’re one Moonshine’s loyal patrons and have already developed your favorites among the items in its menu, don’t fret. These new dishes are additions, not replacements. You can still indulge yourself with your old favorites.
This Moonshine branch is located at The Sapphire Bloc, Sapphire corner Onyx corner Garnet Road, Ortigas Center, Pasig City, open Sundays to Thursdays from 10am to 3am and Fridays to Saturdays from 10am to 4am. For reservations and inquiries, call +63 927 8000920.
Planning a trip to Moonshine soon? Drop by between 2pm to 8pm from Sundays to Thursdays for Happy Hour:
Get Php1,000 off on Black Label, Grey Goose and Hendricks
Buy 1 Take 1 on Superdry, Cerveza Negra, Brew Kettle and San Miguel Premium
Buy 1 Take 1 on wine (Php350 per glass)
Buy 1 and get 50% off on Signature Cocktails
San Mig Light and Pale Pilsen at Php50
Drop by from 6pm to 10pm every Saturday to Go Hard or Go Home:
Get Php1,000 off on Jack Daniel, Black Label, Grey Goose, Hendricks and Botanist
Buy 1 Take 1 on Jose Cuervo and Jagermeister
Did you know you can buy two drinks and get the same two drinks for free at Moonshine through Zomato Gold? Zomato Gold provides members with 1+1 deals on food or 2+2 deals on drinks.
Disclosure: Together with my fellow foodies, I was invited to join a foodie meetup held at this restaurant. Food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.
The sun went down and it’s the end of another work week.
Why not celebrate the start of the weekend by letting your hair down, letting loose and letting the good times roll with your friends at your nearest Padi’s Point?
That’s what my friends from #WeLoveToEatPH and I did last night at the Padi’s Point branch at Robinsons Metro East.
This resto is ideally situated for the residents of Metro Manila’s eastern areas who don’t want to make the trek to Padi’s Point branches further up in Antipolo.
Here, you and your buds can enjoy Padi’s Point’s signature bar chows and drinks along with some live music that you and the gang can groove to.
Check out the goodies that fueled our Friday night party:
Kulot (Php89). Cheesy crisp strings great for mindless eating, hehehe!
Cheese Sticks (Php155). Yummy cheese wraps great for snackin’.
Kropek (Php135). Crunchy and savory shrimp crackers.
Shot Decker (Php199). Prettily presented shots of Zombie, GotchaAftershock, Mindoro Sling, Blue Moon and Emperor Tower cocktails.
Rainbow Cocktail Tower (Php199). Refreshing multi-colored and multi-flavored cocktails served in a 3-liter tower.
Baileys (Php80/shot). My favorite drink of all time!
With these yummy munchies and this awesome group of foodies, a great rockin’ time was guaranteed!
This Padi’s Point branch is located at Robinsons Metro East, Marcos Highway, Dela Paz, Pasig City, open Mondays to Thursdays from 4pm to 4am, and Fridays to Saturdays from 4pm to 5am. For reservations and inquiries, call +63 919 5856068 or +63 9195438490.
Other branches are located at:
Alpha D Compound, Sumulong Highway, Santa Cruz, Lower Antipolo, Rizal
Sumulong Memorial Circle, Dalig, Upper Antipolo, Rizal
Second Floor, SKY Garden, SM City North EDSA, Bago Bantay, Quezon City
Ground Floor, Coliseum Center, Araneta Center, Cubao, Quezon City
Third Floor, Femar Arcade Philcoa, 34 Masaya Street, Diliman, Quezon City
375 Quirino Highway corner Tandang Sora Avenue, Sangandaan, Quezon City
Robinsons Nova Market, Quirono Highway, Novaliches, Quezon City
Exterior Second Floor, Star Mall EDSA-Shaw Boulevard, Highway Hills, Mandaluyong
Gil Puyat Avenue, Libertad, Pasay City
Second Floor, Empire Center EDSA Mall, Epifanio delos Santos Avenue, Libertad, Pasay
463 Remedios Street, Malate, Manila
A.H. Lacson Avenue across SM San Lazaro, Santa Cruz, Manila
Second Floor, The Grandz Commercial Center, MacArthur Highway, South Caloocan, Caloocan City
The Grills, Yellow Building Filinvest, South Station, Filinvest City, Muntinlupa
Alabang-Zapote Road, Pamplona, Las Pinas
Disclosure: Together with other foodies from #WeLoveToEatPH, I was invited to join a foodie meetup held at this restaurant. Food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.
For decades now, Padi’s Point has remained the after-hours drinking and gimik place for the barkada. Padi’s Point’s branch here in the foodie-friendly Tomas Morato area provides local residents and office workers a place to hang loose and relax with their buddies while enjoying their favorite drinks and pulutan.
This particular Friday night, my friends from #WeLoveToEatPH and I all trooped to Padi’s Point Tomas Morato for some early evening food and drinks.
By early evening, this Padi’s Point is ready for people who want to eat, drink and have a good time. Its extensive menu Filipino dishes and bar chow, as well as alcoholic and non-alcoholic beverages will have something for everyone in the gang. And if some in your group would like to get down on the dance floor, who’s to judge?
Our group’s Friday evening chow included:
Padi’s Original Sisig (Php280). The house special sisig that seem to find it’s way to every inuman session.
Mexican Pizza (Php360). Who would have thought you can top a pizza with sausage, onion rings, bell peppers and nacho chips?
Barkada Supreme (Php730). Finger-foods to go with the barkada’s drinks: onion rings, cheese sticks, french fries, chicken nuggets and mushroom poppers.
Barrio Feast (Php705). Everyone’s favorite fried and grilled dishes: fried chicken, fried tilapia, inihaw na liempo and pusit, accompanied by tokwa’t baboy and ensalada.
Garlic Mushrooms (Php170). Plump and succulent champignon mushroom halves that go well with your favorite drink.
What a great start to the weekend! Thanks to EJ of ILoveToEatPH for extending the invite!
In the mood for a longer hang out sesh with the gang? Take advantage of the Padi’s Point’s Summer Tower treat! Get a cocktail tower, that’s 3 liters of your choice of cocktails to fuel laughter and some good-natured ribbing from the gang.
This Padi’s Point branch is located at Ground Floor Century Imperial Suites, Tomas Morato Corner Timog Avenue, South Triangle, Quezon City, open daily from 4pm to 6am. For reservations and inquiries, call +63 2 9207864 or +63 2 9278001.
Other branches are located at:
Alpha D Compound, Sumulong Highway, Santa Cruz, Lower Antipolo, Rizal
Sumulong Memorial Circle, Dalig, Upper Antipolo, Rizal
Second Floor, SKY Garden, SM City North EDSA, Bago Bantay, Quezon City
Ground Floor, Coliseum Center, Araneta Center, Cubao, Quezon City
Third Floor, Femar Arcade Philcoa, 34 Masaya Street, Diliman, Quezon City
375 Quirino Highway corner Tandang Sora Avenue, Sangandaan, Quezon City
Robinsons Nova Market, Quirono Highway, Novaliches, Quezon City
Exterior Second Floor, Star Mall EDSA-Shaw Boulevard, Highway Hills, Mandaluyong
Gil Puyat Avenue, Libertad, Pasay City
Second Floor, Empire Center EDSA Mall, Epifanio delos Santos Avenue, Libertad, Pasay
463 Remedios Street, Malate, Manila
A.H. Lacson Avenue across SM San Lazaro, Santa Cruz, Manila
Second Floor, The Grandz Commercial Center, MacArthur Highway, South Caloocan, Caloocan City
The Grills, Yellow Building Filinvest, South Station, Filinvest City, Muntinlupa
Alabang-Zapote Road, Pamplona, Las Pinas
Disclosure: Together with other foodies from #WeLoveToEatPH, I was invited to join a foodie meetup held at this restaurant. Food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.
Pamana in Tagalog means “heritage.” It is a legacy passed down from generation to generation taking with it the hopes and dreams of forebears for their descendants. For many Filipinos, this heritage takes the form of family traditions and stories that provide them with roots and backgrounds.
For third-generation restaurateur Happy Ilagan Ongoauco – Tiu, her heritage rich with heirloom and secret recipes of Filipino dishes is a point of pride. It signifies a hundred years of delicious and authentic Filipino food arising from her family’s passion for cooking and love for family.
She brings this heritage to life with her restaurant Pamana, a Filipino restaurant located in foodie-friendly Tomas Morato area in Quezon City.
On my first day back to work from my overseas vacation, I headed to Pamana’s homey restaurant together with three coworkers for a spot of good ole’ Filipino comfort food for lunch.
Our repast of Pinoy fare included:
My Adobo Rice (Php220). Nearly two decades ago when I started working in the Tomas Morato area, I enjoyed some yummy rice toppings at World Topps then located along Timog Avenue. Well, guess what! World Topps was Happy’s first restaurant and this dish is what made it famous. This rice meal of adobo pork bits, scrambled eggs and freshly cut tomatoes on top of steaming hot rice doused in adobo sauce is already good for three so we just supplemented it with a cup of garlic rice.
Pampanga’s Sizzling Sisig at Aligue (Php320). It seems that any Filipino reataurant meal won’t be complete without sisig. This version had the indulgent addition of aligue (crab fat). Treated during this meal as a viand, it went well with the Adobo Rice.
Crispy Adobong Pusit Calamares (Php325). My coworkers discovered this menu item while I was on vacay. And what a discovery indeed! It combines the sour-savory flavors of adobong pusit and the crispy and chewy texture of calamares. Similar to the sisig, this tasted so good paired with the adobo rice.
This was a lovely lunch that welcomed my tummy and my heart back home, and got me ready for the rest of the workday.
This Pamana branch is located along Mother Ignacia Avenue, Barangay South Triangle, Quezon City, open daily from 10am to 10pm. For reservations and inquiries, call +63 2 3743798.
Another branch is located at 1315 Aguinaldo-Highway, Silang Crossing East, Tagaytay City, open daily from 10am to 10pm. For reservations and inquiries, call +63 46 4132461 or +63 922 8592703.
It is a traditional Kapampangan dish made from parts of pig head and chicken liver – the livestock parts that are normally left behind by mainstream diners. Well, at least before this dish became popular.
It is a testament to the Pinoy cook’s ingenuity that meat from seemingly unpalatable animal are made into a savory and scrumptious dish.
Sisig Society – the establishment behind the cheekily controversial sisig lip balm – has made it its mission to proclaim the glories of this dish beyond the token inclusion in a Filipino restaurant’s menu.
To this end, the resto has crafted several ways to enjoy sisig which my officemates and I were able to sample during one of lunchtime forays using the GCs I received from Sisig Society. These sisig meals are served sizzling, together with rice, egg and sinigang soup.
These include:
Classic Pork (Php179 for solo | Php275 for sharing). The sisig that’s dear and familiar, with tender pork cheeks, crunchy bits of chicharon, caramelized onions and flavored with Sisig Society’s secret sauce.
Bacon and Cheese Chicken (Php179 for solo | Php275 for sharing). Chicken bits cooked sisig-style together with bacon pieces, sprinkled with grated cheese and a cheddar cheese sauce. Cheese, for me, is always a good bet; however, I found this dish just a tad too salty for me.
Suman Turon Ala Mode (Php89). The classic rice delicacies wrapped in lumpia wrapper, fried to a crisp golden brown, drizzled with mango puree then topped with a dollop of vanilla ice cream. This sweet treat is a great counter-balance for the salty-savory sisig variants we tried.
So the next time you have a craving for sisig, why don’t you drop by your nearest Sisig Society branch and get a taste of the dish from the resto that knows and loves it best?
This Sisig Society branch is located at Third Floor, Fisher Mall, Quezon Avenue, Del Monte. Quezon City, open daily from 10am to 11pm. For inquiries, call +63 908 4693015.
Other outlets are located at:
East Capitol Drive, Kapitolyo, Pasig City
Food Gallery, Third Floor, Ali Mall, Araneta Center, Cubao, Quezon City
Ground Floor, Ayala Malls Marikina, Liwasang Kalayaan, Marikina Heights, Marikina City
Unit 12, The Fort Strip, 28th Street, Bonifacio Global City, Taguig
Ground Floor, One World Square, Ma
East Capitol Drive, Kapitolyo, Pasig City
Food Gallery, Third Floor, Ali Mall, Araneta Center, Cubao, Quezon City,
Calle Bistro, Ground Floor, Ever Gotesco Mall, Commonwealth Avenue, Old Balara, Quezon City
Ground Floor, One World Square, McKinley Hill, Taguig
Third Floor, Circuit Lane, Ayala Malls Circuit, Olympia, Makati
Ground Floor, Dela Rosa Carpark 2, Legaspi Village, Makati
Ground Floor, Fisher Mall, Navotas-Caloocan Junction, Longos, Malabon City
Disclosure: Part of this meal is sponsored by Sisig Society through gift certificates I received prior to the visit. The remaining balance of the bill was paid for.
“Sunsets are proof that, no matter what happens, everyday can end beautifully.”
– Kristen Butler
The original Padi’s Point along Sumulong Highway in Antipolo is known for its magnificent sunset views. It has long been considered a landmark in the area, with families, barkadas or even couples, making the trek up from all over the city to this restaurant to enjoy the chill ambiance, the homegrown food served here and, of course, the amazing scenery.
Recently, my friends from #WeLoveToEatPH visited this restaurant to sate our hunger after a rousing game at Lazer Maxx. After shedding our battle mode, we were in the mood to chill and eat our fill.
So how did we chill?
We amused ourselves by taking in the amazing view. Lit by bright sunlight, the greens and colors from nearby vegetation were made more intense against the wide vista of the metro. Lit by a softer light at the golden hour, however, the same view became gorgeous silhouettes of trees against a gorgeous sunset.
And with what did we eat our fill?
Well, Padi’s Point offers a wide array of homegrown dishes that are best enjoyed family style. These include appetizers like Cheesy Cheese Sticks (Php190) and Nacho Grande (Php399), merienda staples such as Pancit Canton (Php160) and Mexican Pizza (Php310), and classic main dishes such as Padi’s Original Sisig (Php299) , Sinigang na Baboy (Php270) and Crispy Pata (Php699).
And since we’re a big group with jumbo-sized appetites after our adventures earlier in the day, you better believe we went for jumbo-sized bundle meals such as the Barkada Supreme (Php850) – classic finger-foods such as onion rings, cheese sticks, french fries, chicken nuggets and mushroom poppers – and the Barrio Feast (Php1,150) – fried and grilled dishes that include tilapia, chicken, pork, bangus, liempo and squid.
Also taking center stage are the Tropical Threesome: Boracay Chill, Palawan Chill and Miami Chill, cocktail drinks at Php150 each that combine icy fruitiness with a slight kick of alcohol. As their names imply, these drinks are great for chilling and relaxing.
Want to have a chill sesh with the fam or your buddies? Do chase the sunset at Padi’s Point and feast on great Pinoy food. It will surely be worth the trip.
This Padi’s Point branch is located at Alpha D Compound, Sumulong Highway, Santa Cruz, Lower Antipolo, Rizal, open daily for 24 hours. For inquiries and reservations, call +63 2 3443028.
Other branches are located at:
Ground Floor, Century Imperial Suites, South Triangle, Quezon City
Second Floor, SKY Garden, SM City North EDSA, Bago Bantay, Quezon City
Ground Floor, Coliseum Center, Araneta Center, Cubao, Quezon City
Third Floor, Femar Arcade Philcoa, 34 Masaya Street, Diliman, Quezon City
375 Quirino Highway corner Tandang Sora Avenue, Sangandaan, Quezon City
Robinsons Nova Market, Quirono Highway, Novaliches, Quezon City
Exterior Second Floor, Star Mall EDSA-Shaw Boulevard, Highway Hills, Mandaluyong
Gil Puyat Avenue, Libertad, Pasay City
Second Floor, Empire Center EDSA Mall, Epifanio delos Santos Avenue, Libertad, Pasay
463 Remedios Street, Malate, Manila
A.H. Lacson Avenue across SM San Lazaro, Santa Cruz, Manila
Second Floor, The Grandz Commercial Center, MacArthur Highway, South Caloocan, Caloocan City
The Grills, Yellow Building Filinvest, South Station, Filinvest City, Muntinlupa
Alabang-Zapote Road, Pamplona, Las Pinas
Disclosure: Together with other foodies, I was invited to join a foodie meetup held at this restaurant. Food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.
Summers are for great times with great food, and spent with great friends.
Together with my fellow foodies, I experienced what certainly seems to be the start of a great summer.
In a recent Foodie Event hosted by Ombu Kusina, it launched its newest and coolest offerings: three new scrumptious halo-halo flavors!
The halo-halo is a favorite Pinoy dessert made of crushed ice, evaporated milk and other sweet ingredients such as nata de coco, beans and coconut strips, served layered on top of each other, but then mixed together so that each spoonful is a mixture of sweet ingredients and the crushed ice. Ombu does its own take on this classic icy treat, with three flavors, available only during the summer, at only Php160 each. These include:
Milk Tea. The milk tea craze has surely hit the country and how! Now this exotic drink which originated from Taiwan flavors the Pinoy halo-halo through the use of brewed Earl Grey black tea.
Mango. Fresh ripe mango are pureed, mixed with milk then frozen to create mango-flavored crushed ice, served with the usual halo-halo ingredients and toppped with succulent mango cubes.
Tres Leches. As the name implies, the crushed ice is flavored with three kinds of milk and topped with creamy leche flan. This is my favorite among the new halo-halo variants.
Ombu’s Chef Griffin Oraiz explained that what sets Ombu’s halo-halo treats apart from similar offerings from other restaurants is the use of flavored ice: the flavors are infused into the ice, resulting to a more intense taste and creamier mouthfeel.
Ombu also showcased some its signature dishes which are well-suited for the summer, such as:
Suzi Wong Sandwich (Php270). A three-layered sandwich made of ham, cheese and pickles between four slices of butter-toasted crusted bread and served with house-made deep-fried purple camote chips.
Tinapa Croquettes (Php240). Tinapa (smoked milkfish) is combined with a creamy bechamel sauce and sauteed onions, then coated with breadcrumbs, deep-fried to a crisp golden brown and served with a house-blend special garlic mayo dip.
Three-Cheese Pizza(Php420). Mozzarella and cheddar cheeses are combined with the local kesongputi, a home-grown cheese made of carabao’s milk, on top of a crisp oven-baked pizza crust.
Tokwa’t Baboy (Php260). Tokwa (tofu) are cut into cubes, fried and served with hearty pork chunks in a house-blended spicy soy vinegar sauce. This is actually a great complement and a traditional companion to the next dish which is the…
Arroz Caldo (Php130). The traditional Pinoy version of rice porridge with chicken pieces, it is highlighted by the use of cured, soft-boiled “ramen-style” eggs that adds a different dimension of flavor to the Pinoy merienda staple.
These dishes and the seasonal halo-halo flavors all adhere to Ombu Kusina’s modern take on Filipino cuisine: infusing classic Pinoy dishes with new and exciting cooking styles and influences. These help to make Pinoy cuisine fresher and more relevant to a growing number of foodies, who are looking for their next food adventure.
And if that isn’t reason enough for you to hie on over to Ombu for a taste of its innovative and flavorful dishes, how about this: use my code – VIPBeingJellybeans – when you dine in and get 10% off your food bill!
Ombu Kusina is located at the Ground Floor, Sequioa Hotel, Mother Ignacia corner Timog Avenue, South Triangle, Quezon City, open daily from 6.30am to 10.30am. For inquiries and reservations, call +63 2 441179.
Read my review of a previous visit to Ombu Kusina here.
Disclosure: Together with other foodies, I was invited to join a foodie meetup held at this restaurant. Food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.
Jellybeans in the City 