gising gising – Jellybeans in the City

Revitalizing the #ReturnToOffice day with lunch at Ombu Kusina

I’ve finally (and with quite a bit of resistance) returned to the office.

While I may gripe about the traffic and the long commute from my home to my workplace near Tomas Morato in Quezon City, I honestly can’t complain about the expanded variety of dining choices come lunchtime.

So when the lunch hour came, my officemates and I trooped to our go-to place for modern Filipino cuisine to revitalize ourselves for the rest of our workday with good food and good vibes.

Modern Filipino cuisine is a contemporary take on traditional Filipino food, fusing together traditional Filipino dishes with modern cooking techniques and ingredients, resulting in new and exciting flavors and presentations.

Modern Filipino cuisine is characterized by its use of fresh, locally-sourced ingredients, innovative cooking techniques, and creative plating.

All these and more can be found at Ombu Kusina.

With its warm and inviting ambiance, it has the perfect atmosphere to enjoy the meal with my coworkers. Plus, the interiors are tastefully decorated, creating a cozy and welcoming environment that made us feel right at home.

The staff are also friendly and attentive, providing us with updates on the restaurant’s menu and even gamely snapping some photos of our #HappyLunch experience.

But, of course, Ombu Kusina’s main draw is its food and we lost no time in satisfying our taste buds with its tasty and comforting offerings:

Binakol (₱390). Chicken soup flavored with ginger, lemongrass and coconut water.

Gising-gising (₱300). Sauteed green beans and ground pork in spicy coconut sauce.

Crispy Tilapia Fillet (₱460). Crispy breaded tilapia fillet served with soy vinegar dipping sauce.

Thrice-Cooked Crispy Pata (₱895). Deep-fried pork leg served with soy vinegar dipping sauce. A true Pinoy fave!

Frozen Brazo de Mercedes (₱220). Layers of frozen soft meringue, custard filling and ice cream on a crumbly graham cracker crust.

Tres Leches Halo-Halo (₱180). TBH, this is what I came here for: a refreshing dessert made with sweetened beans, fruits, ube halaya and leche flan covered with a milk-flavored finely shaved ice.

Having our happy lunch Ombu Kusina is a superb experience, thanks to the restaurant’s fresh takes on Filipino cuisine, warm and inviting ambiance and excellent service.

My coworkers and I might not all be in favor of returning to the office, but at least, we have delicious moments like this to savor with each other and give us some new vigor for the rest of our office day.

Ombu Kusina is located at Ground Floor, Sequioa Hotel, Mother Ignacia Street, Brgy. South Triangle, Quezon City, open daily for dine-in, delivery and pickup from 6.30am to 9pm. For reservations and inquiries, call +63 2 84410518or +63 969 5972249.

Stay updated on its menu and offers by following Ombu Kusina on Facebook and Instagram.

Check out my previous posts about Ombu Kusina:

Modern Filipino Cuisine at Ombu Kusina, Tomas Morato

Say hello to a great summer with Ombu Kusina’s Flavored Ice Halo-Halo

Home-grown and heritage dishes at Anonas Bistro

Now more than ever, we harried denizens of the metro look for comfort whenever we can, right?

Well, what’s more comforting than feeling the warm welcome of home?

That’s what it felt like to enter this newly opened restaurant in Anonas, Quezon City.

Sure, the hustle and bustle of the city may stay just outside its doors, but inside its premises is a haven for your spirit.

“We want this experience to be like going home to your lola’s house in the province,” shares co-founder Lucien Aquino. “You’re with your family, your lola is cooking your favorite food in the kitchen, and you feel right at home.”

The place certainly calls to mind the familiar comforts of our beloved ancestral homes in the province that we enjoy spending time in again and again.

Its outdoor seating area is surrounded by lush greenery. Sheltered by a large mango tree from much of the sun, it affords diners a comfortable al fresco setting for their meal. In the evenings, lighted lamps adorn the mango tree giving diners whimsical lighting for their dinner.

The two-storey residential house was renovated by builder/contractor Lucien and his co-founder Roman Ignacio, updating the structures and finishings to current standards and for use as a restaurant. Its dining areas are furnished with heavy wooden tables and chairs, shipped all the way from Ilocos. The walls, on the other hand, are decorated with artworks by local artist Ronan Rosacay as well as other homey bric-a-bracs.

Completing the transformation of this space into a homey Filipino restaurant is Chef Severino Palunday. He brings with him a considerable thirty years’ worth of culinary experience as a sous chef in a European cruise liner.

From his kitchen, Chef Sev whips up traditional and home-style Pinoy dishes, that make use of fresh local produce, just like the ones your lola makes, but infused with the techniques and methods of an internationally trained chef.

His menu includes:

Soup of the Day. Usually a cream-based soup that the chef whips up from choice ingredients. It is served with every meal.

Creamy Tofu (Php135). A savory appetizer made by combining crispy fried tofu, aromatics with cream.

Dinakdakan (Php315). An Ilocano dish in which pig parts such as ears, liver and face are boiled until tender, then grilled and sliced thinly. Flavorings and chilis are then added to complete the dish.

Fried Lumpiang Ubod (Php195). A Filipino appetizer (or ulam in my case) which julienned ubod (or heart of palm) are sauteed with chopped meat and vegetables, encased in lumpia wrapper and then deep-fried and served with a spiced vinegar dip.

Gising-gising with Shrimp (Php275). Otherwise known as ginataang sigarilyas, this Kapampangan dish is made with chopped winged beans in coconut milk spiced with siling labuyo, garlic, onions and shrimp paste. Chef Sev serves it with plump shrimp.

Pork Belly Roll (Php380). Pork belly is seasoned and stuffed with aromatics and flavorings, then oven-roasted until the skin becomes golden brown and crispy and the meat is tender. Chef Sev serves it with mashed camote and a buttery gravy.

Kare-Kare Ox Tail (Php480). A viand made with stewed ox tail, tripe and other offal in a sauce made from roasted peanuts, onions and garlic, colored with annato seeds and then thickened with ground rice.

Turon Ala Mode (Php160). A dessert made with fresh ripe banana slices encased in lumpia wrapper and then deep-fried until golden and crispy. It is then topped with a scoop of vanilla ice cream.

Mango Shake (Php120).

Avocado Shake (Php120).

Ampalaya Apple (Php120).

Whoever said that Filipino food lacks color and character obviously has never encountered Chef Sev’s takes on Pinoy food classics.

So if you’re looking for a place where you can come home to good food and a good homey vibe in Quezon City, Anonas Bistro is your best bet.

Anonas Bistro is located at 145 K-6th, East Kamias 1102 Quezon City, open daily from 10am to 10pm. For inquiries and reservations, call +63 995 1200969 or email anonas.bistro@gmail.com.

For more deets on Anonas Bistro, visit its website or follow it on Facebook and Instagram.

Disclosure: I attended a food-tasting here together with fellow foodies. All food items mentioned here were served for us to sample the fare and elicit our honest feedback.

Check out my reviews of other Filipino restaurants:

Hassle-free party food from Kitchen City Frozen Meals

Restrictions from the quarantine that’s still in place in the metro precludes many of the celebrations and gatherings we used to enjoy.

Before the pandemic, people would get together to toast to birthdays, promotions and almost any reason under the sun.

Nowadays, many of us have to make do with Zoom parties or virtual meetups.

But unless you’re all partaking of the same delicious meal during your party, it just doesn’t feel the same, does it?

Well, a solution to this problem is actually just a few phone taps away!

Kitchen City is under one of the country’s biggest food concessionnaires servicing schools, hospitals and corporate offices for more than twenty years. To ease the kitchen woes of busy homemakers or virtual party organizers, it also offers cooked viands for delivery that are ready to heat, just in time to be enjoyed for any occasion.

During my mother-in-law’s birthday, she treated her kids and their families to hearty meals from Kitchen City which included:

Laing with Crispy Pork Toppings (Php250/600g). The much-loved Bicolano dish made with shredded gabi leaves cooked in rich coconut milk spiced with siling labuyo, garlic, bagoong alamang and ginger, topped with crispy pork pieces.

Gising-gising (Php250/600g). A classic Kapampangan dish also known as ginataang sigarilyas wherein winged beans are chopped then cooked in coconut milk spiced with siling labuyo, onions, shrimp paste and garlic.

KC Signature Hawaiian Baby Back Ribs (Php550/600g). A tangy and savory dish made with pork ribs, ketchup, pineapple juice and brown sugar.

Beef Morcon (Php425/600g). Filipino-style beef roll made with cheese, hotdogs, eggs and celery all rolled up in a thin slice of beef then braised in a rich tomato sauce.

All three households celebrated MIL’s special day with these tasty dishes. All we had to do was heat up the dishes, serve and dig in!

Now you know, there’s no need to sweat it out in the kitchen to whip up tasty party fare. Just order from Kitchen City and let it take care of the rest.

Kitchen City Frozen Meals is located at Lot 86 Bagsakan Road corner Avocado Street, FTI Complex, Taguig City, Philippines. For orders, call +63 2 6924601, +63 977 4774990, +63 927 758764, +63 917 5150873, +63 923 7295767, +63 956 7811517 or +63 909 0917437. You may also course your order through its website or at goodfinds.ph.

Manam Comfort Filipino, Trinoma

Comfort food are fare that provide the diner with a feeling of consolation or well-being and are oftentimes associated with the food enjoyed at home or during childhood.

While these evoke nostalgia and sentimentality, they also excite the taste buds and stir anticipation.

After a typical morning at the office, my officemates and I opted to get some comfort and good eats at the newly opened branch of Manam in Trinoma.

We were welcomed by Manam’s friendly and accommodating wait staff as well as its well-appointed yet cozy interiors.

Manam was formerly known as NamNam, and it boasts of a menu that offers both the classic renditions as well as fresh twists on Pinoy cuisine.

That day, we feasted on these dishes:

Adobong Kangkong (Php98). Kangkong (water spinach) shoots sauteed in garlic and soy-vinegar.

Gising Gising (Php125). Sigarilyas and kangkong sauteed with pork and chilis in coconut cream and bagoong (shrimp paste).

Pinakbet (Php130). Okra, string beans, eggplant, squash and tomatoes sauteed in with pork bits and shrimp in bagoong.

Mangga at Bagoong (Php140). Sliced green mango and shrimp paste, this combo is famous for that sour-salty dynamic.

Caramelized Patis Wings (Php170). A twist on fried chicken, patis (fish sauce) flavors the zesty wings.

Crunchy Salt and Pepper Squid (Php280). Lightly battered squid pieces tossed in a crunchy mixture of stir-fried garlic and chilis.

House Crispy Sisig (Php398). Ranked as the No. 1 Sisig in Manila for two consecutive years, this dish features chopped pork jowl and cheek served sizzling.

Sinigang na Beef Short Rib and Watermelon (Php775 for family size). The sour broth of the beef sinigang is given a slightly sweet twist with the addition of watermelon.

Bibingka de Leche (Php125). A layer of leche flan (caramel egg custard) tops a pancake-like rice cake.

Kape, Sago at Gulaman (Php105). The samalamig (Filipino version of slushy drink) given a twist with the addition of coffee flavors.

Puto Bumbong with Muscovado Butter (Php80). The classic purple rice cake traditionally steamed in bamboo tubes accompanied by grated cheese, grated coconut and a bar of muscovado-enriched butter.

What a delicious way to get some comfort on a work day!

This branch of Manam Comfort Filipino is located at Ground Floor, Trinoma Mall Garden Wing, Bagong Pag Asa, Quezon City, open daily from 10am to 10pm. For inquiries and reservations, call +63 2 79005750.

Other branches are located at:

Powerplant Mall, Rockwell, Makati
Net Park, Bonifacio Global City, Taguig
O Square, Greenhills Shopping Center, San Juan
South Wing, SM Mall of Asia, Pasay
Ayala Malls Manila Bay, Entertainment City, Paranaque
SM North EDSA, Bago Bantay, Quezon City
SM City Fairview, Novaliches, Quezon City
Ayala Fairview Terraces, Novaliches, Quezon City

Check out my reviews of other Filipino restaurants:

Crispy Pata for Php133 at TRES

For every single-receipt transaction of P2,300, get a whole Crispy Pata for only Php133 from the regular menu price of Php753 at TRES. The offering runs whole day, everyday at TRES on the 2nd floor of SM City North Annex and TRES along Rufino Street near corner Ayala Avenue, Salcedo Village, Makati.

Crispy Pata, one of the bestsellers of TRES, is soaked in a secret marinade and fried twice for that double delicious crispy crackling goodness. The meat is tender and steeped with flavor. It is served with thinly sliced sweet potato crisps and a sweet and spicy soy sauce and vinegar dip.

TRES is also known for its signature Kare-Kare-Kare that comes in Classic Beef with flank steak and tripe; Seafood with prawns, squid, fish, shellfish, and clams; Crispy Beef Tadyang and Crispy Pata.

The Kare-Kare-Kare tag refers to the restaurant giving patrons three signature condiments to pair with the dish – extra sauce to pour, diced peanuts to top and the famous TRES bagoong guisado as a dip. All three are on tabletops so patrons can even use them on any dish.

The extensive menu also offers Bagnet, Roast Iberian Chicken, Lamb Adobo, Lengua con Setas, Bulalo, Sinigang na Salmon sa Miso, Binagoongang Lechon Kawali, Crispy Sisig, Gising-Gising and more plus appetizers and desserts.

TRES along with M Catering are the last culinary projects of the late Chef Ed Quimzon. A number of the menu offerings are either his original creations or inspired by his initial concepts.

For reservations, catering and other inquiries, visit TRES on the 2nd floor, The Annex, SM City North EDSA or call +63 2 3527032 or +63 917 5290837; and TRES on the ground floor of Keyland Ayala SLC Building, Rufino near the corner of Ayala Avenue, Salcedo Village, Makati or call +63 927 7915489. You may also visit Facebook. TRES is also available through Food Panda.

Restaurant and menu details as well as product image provided by TRES in a recent press release.

Not your ordinary Filipino food at Locavore, BGC

Hubby wanted to celebrate his birthday with me and his office buddies and so looked for a special place where we can all spend time together over good food.

Having eaten several times before at Locavore’s branch in Kapitolyo, we set upon the resto’s branch in Burgos Circle, BGC as the venue for his celebration.

Locavore is known for applying unique twists to classic Filipino dishes, influenced no doubt by Chef Mikel Zaguirre’s background in French cooking and his preference for fresh ingredients from around the country.

This branch has more of a “pub” kind of feel to it: dim lights, chill sounds and the smell of sizzling food wafting to your nose.

Hubby’s birthday feast consisted of several orders of the resto’s best sellers:

Boneless Lechon Belly (Php650). Prepared Cebu-lechon style, it is served with Pinakurat vinegar, bagoong dipping sauce, and pickled red onion and cucumber.

Mac’s Boneless Fried Chicken (Php270). The resto’s own recipe of the glazed boneless fried chicken.

Gising Gising (Php275). The traditional Pampanga dish made of finely chopped sigarilyas (winged beans), French beans, garlic and shallot confit, gata (coconut milk) and spring onions.

Sizzling Sinigang (Php550). Usually the highlight of our meals at Locavore, this is made of beef short ribs, served with sauteed French beans in a sampaloc (tamarind) gravy with garlic confit. This time, however, it was initially served quite cold and, after several bites, I had to request for it to be reheated so that the full potential of the dish can be tasted.

These viands were accompanied by Locavore’s Roasted Garlic Organic White Rice (Php70).

Plus, since both Hubby and I unlocked our Zomato Gold Privilege, we got several free glasses of refreshing ice-blended mocktails for the ladies in the group: the Cucumber Lime Cooler (Php150) and the Apple Lime Cooler (Php150).

I usually fully enjoy my meals at Locavore, but in this branch, some executions have gone awry such as serving the sinigang as anything less than sizzling hot.

Still, Hubby’s birthday celebration was an enjoyable time spent among his friends.

Want to score a similar discount on drinks? Zomato Gold provides members with 1+1 deals on food or 2+2 deals on drinks. All you have to do is sign up for a Zomato Gold membership here. Use my code JELLYB to get 20% off the membership fee

This Locavore branch is located at Forbes Town Center, Burgos Circle, Bonifacio Global City, Taguig City, open daily from 10am to 2am. For reservations and inquiries, call +63 917 5742017.

Other branches are located at:

Brixton Technology Center, 10 Brixton Street, Kapitolyo, Pasig City, open Mondays to Saturdays from 11.30am to 1am and Sundays from 11am to 1am.

S Maison, Conrad Manila, Seaside Boulevard Corner Coral Way, Mall of Asia Complex (MOA), Pasay City, open daily from 11am to 1am.

Ground Floor, Three Central Building, Valero Street, Salcedo Village, Makati City, open daily from 10am to 12 midnight

Ground Floor, 1880 Building, Eastwood Avenue, Libis, Quezon City

Check out my reviews of other Filipino restaurants:

Zomato Tagaytay Food Crawl Third Stop: Siglo Modern Filipino

The last and final stop of our Zomato Tagaytay Food Crawl was held at Siglo Modern Filipino. Located along the Tagaytay – Calamba Road beside the Development Academy of the Philippines (DAP) and right across Picnic Grove, Siglo is the restaurant attached to the View Park Hotel Tagaytay.

Siglo (which translates to “century”) is so-named in honor of 100 years of evolution of Philippine food, from the Spanish and Latin influences brought by the colonizers, as well as flavors from China, America and Southeast Asia which found their way here via trade.

Siglo synthesizes a century’s worth of Filipino culture and cuisine from all over the country, and supports the local economy by using ingredients sourced from local farmers.

It also seeks to preserve heirloom recipes – dishes that your great-grandmother might have cooked and using ingredients like adlai and siling labuyo that she might have used – while still innovating on the classic Filipino dishes through modern techniques and added creativity.

The restaurant is quite small (can seat at most 50 diners) but it has a lot of charm. Ethnic-inspired furniture and decor abound, and its advocacy for the appreciation of Filipino cuisine is apparent in the use of traditional materials and design. When you sit down and wait for your order, you can amuse yourself in puzzles and trivia that feature Filipino food courtesy of the placemats used.

My fellow foodies and I were served the Blockbuster Bilaos, hefty servings of themed Pinoy delicacies with dishes representing different locales in the country. These are best shared among a group of 4 to 6 people. Bilaos are flat and round-shaped implement used in separating rice grains from other particles like chaff, dirt and small pebbles. When I was young, the rice that was delivered to us had a lot of impurities so my yaya and I oftentimes had to pick the impurities from the rice (hence the term “nagpipili ng bigas“) that was laid in a bilao.

Siglo Bilao (Php1,800)

This bilao features native Tinola, classic Kare-Kare, Crispy Tawilis, Pancit Pusit and Siglo Salad. These are all heirloom recipes of Filipino dishes collated by Siglo’s team during their travels. For me, the standout among these dishes is the Pancit Pusit; it had the distinctive salty-sour garlicky taste of Adobong Pusit which I absolutely love. I would have eaten more of this were I not afraid of going home with black teeth (it would have been worth it, though!)

Barkada Bilao (Php2,200)

This bilao boasts of timeless classics that barkadas (groups of friends) crave for when they’re hanging out such as Regular Bulalo (a staple in Tagaytay), Crispy Sisig, Calamares Frito, Himagsikan Wings (Siglo’s version of spicy buffalo wings in which the chicken pieces are glazed in shrimp paste and honey sriracha sauce) and gising-gising.

Luzviminda Bilao (Php2,400)

Named after the portmanteu of the Philippines’ three major island groups – Luzon, Visayas and Mindanao – this bilao features dishes representing bestsellers from north to south, serving as a quick culinary tour of the country. It includes Bagnet Ilocos, Chicken Binakol, Seafood Kare-Kare, Lumpiang Shanghai and Ubod Salad. The standout in this bilao is the bagnet with its savory tender meat and crispy crackling skin.

All the bilaos come with steamed rice and fresh fruits.

We washed down our food with a refreshing Pomelo Amaranth Juice which is not part of Siglo’s menu but is actually the welcome drink of View Park Hotel.

Siglo Modern Filipino is located at the Ground Floor of View Park Hotel, 3500 Tagaytay-Calamba Road, Sungay East, Tagaytay City. It is open Sundays to Fridays at 7am to 10pm and Saturdays from 7am to 12mn.

Disclosure: Together with other Zomato foodies, I was invited to attend 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.

Check out my reviews of other Filipino restaurants:

Zomato Tagaytay Food Crawl First Stop: Mozu at Ming’s Garden

On the way to Tagaytay proper from Sta. Rosa, you would come across this beautiful oasis of blooms and greenery. Ming’s Garden began as the private plant collection of the former Philippine First Lady Amelita “Ming” Ramos, whom the locals call Lola Ming. It has since grown into a thriving business that sells ornamental plants, herbs, vegetables and other gardening essentials.

With 3 hectares of sprawling and verdant space, the place also serves as a venue for events ranging from intimate get-togethers to weddings, ceremonies and full-scale celebrations, with many possible backdrops for that Instagram shot or wedding photo.

Driving the place’s gustatory endeavors is Chef Enzo of its award-winning restaurant and in-house caterer, Mozu at Ming’s. His philosophy when it comes to the Filipino food that his restaurant serves is to not deviate too much from the classic dishes, letting the comfort food remind the diners of home.

Mozu at Ming’s was the first stop in the Zomato Food Crawl in Tagaytay. While surrounded by the lush beauty of the restaurant’s garden setting, my fellow foodies and I were treated to a delectable array of home-grown dishes, which include:

Gambas Al Ajillo (Php310)

In this seafood dish originating from Spain, fresh market shrimps are sauteed in olive oil, garlic and paprika.

Gising Gising (Php240)

Apparently, the origin of this dish is still not clear with some claims placing it in Pampanga while others in Nueva Ecija. In this dish, crisp wing beans are sauteed in coconut milk, bagoong (shrimp paste) and labuyo (small chili peppers).

Bagnet Salad (Php300)

Air-dried pork belly, a popular delicacy in North Luzon, is sliced and served with slivers of green mango, tomato and homemade

Bangus Ala Pobre (Php340)

Boneless milkfish belly, cooked in butter, garlic and aligue (crab fat).

Ox Tail Kare Kare (Php290)

A stew of oxtail, tripe and beef short ribs in a rich peanut sauce and served with bagoong.

Frozen Brasso de Mercedes (Php165)

Meringue, yema (sweet custard candy) and mantecado ice cream layered on top of each other and served frozen.

Turon Ala Mode (Php200)

Saba bananas, jackfruit and mango rolled in crispy lumpia wrapper and served with a sweet apple sauce and vanilla ice cream.

Our meal was accompanied by refreshments such as local kapeng barako and fresh fruit juice.

Our sumptious meal at Mozu at Ming’s made for a memorable time with both old friends and new.

By the way, Mozu at Ming’s also considers sustainability and support for its local community. All ingredients used are locally sourced (from nearby Tagaytay and Mahogany Markets) and staff are housed in dwellings right on the property.

Mozu at Ming’s is located along Santa Rosa – Tagaytay Road, Silang, Cavite. For reservations and queries, email mingsgarden@gmail.com or call +63 927 6957077 or +63 921 7295462.

Check out my reviews of other Filipino restaurants:

Happy lunch at Recipes, Tomas Morato

One particularly busy Wednesday, my officemates and I had a hankering to eat out. The desire to leave the office for an hour with good food and good friends was so strong that I decided to donate my packed lunch (which was supposed to help me save on lunch money) to someone else.

Realizing that the restaurant we initially intended to eat in is closed, and luckily spying the resto right across the street which just happen to be Recipes, we decided to eat there instead.

Situated in a converted house along Scout Gandia in the foodie-friendly Tomas Morato area, this relatively newly opened Recipes branch (opened just in September last year) boasts of bright and airy interiors in a dining area that can seat around 40 people, and accented by tastefully placed posters of its signature dishes.

For lunch, we ordered a combination of old favorites and new discoveries, such as:

Gising-gising (Php210). Chopped Baguio beans with ground pork in a (thankfully!) mildly spicy coconut milk sauce.

Crispy Tilapia (Php240). Crispy fillet strips served with a sweet and spicy sauce.

Regular Kare-Kare (Php435). Classic dish of stewed ox tail and ox tripe with vegetables and the restaurant’s own special peanut sauce, served with a side of bagoong (shrimp paste).

General’s Chicken (Php240). Sweet and spicy sauce-covered pieces of crispy thigh fillet chunks with eggplant slices.

Ginataang Kalabasa at Sitaw with Lechon (Php270). Kalabasa (squash) and sitaw (string beans) sauteed in coconut milk and topped with lechong kawali (crispy roasted pork belly).

The flavors of these dishes went very well together. I originally intended to just eat half a cup of rice but I ended up finishing it off. The service staff were friendly and accommodating, quick to refill our water, take away the used dishes and even took our picture.

Lunch was extra-happy with all the good food and good company and I look forward to having more happy lunches here.

This branch of Recipes is located at 86 Sct. Gandia, Barangay Laging Handa, Quezon City. It is open Sundays to Thursdays from 11am to 9pm and Fridays to Saturdays from 11am to 10pm. For inquiries and reservations, call +63 2 6210225 and recipessctgandia@gmail.com.

Other branches of Recipes are located at:

Level 1, Phase 2, UP Town Center, Katipunan Avenue, Diliman, Quezon City (Tel: +63 2 7539163)
4th Floor, Newport Mall, Resorts World Manila, 100 Andrews Avenue, Pasay City (Tel: +63 2 8221547)
5th Level, Shangri-La Plaza EDSA corner Shaw Blvd., Mandaluyong City (Tel: +63 2 6374050)
2nd Level Midtown Wing, Robinsons Place Manila, Ermita, Manila (Tel: +63 2 5671912)
2nd Level Garden Restaurants, TriNoma, EDSA cor. North Avenue, Quezon City (Tel: +63 2 9013686)
2nd Level Corte de Las Palmas, Alabang Town Center, Muntinlupa City (Tel: +63 2 7722216)
2nd Level, Greenbelt 3, Ayala Center, Makati City (Tel: +63 2 7280920)

Check out my reviews of other Filipino restaurants:

Want to learn more about Filipino cuisine? Check out these books on Amazon.com!

Want to try some recipes today? There’s no need to leave home to shop for ingredients. With Honestbee, just order your groceries online and you’ll get them delivered right at your doorstep at your preferred time. Use this referral link and get Php500 off for a minimum spend of Php2,500. You can download the Honestbee app on iTunes or Google Play.

If you’re in the US and an Amazon Prime member, sign up for a free trial of Amazon Fresh to get your groceries delivered to you.