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.
If you’re on the lookout for the what’s new and absolutely delish, The Tasteless Food Group’s got something for you.
Drop by Robinsons Magnolia to immerse yourself in a new dining concept – Public Eatery!
Taking inspiration from subway lines, this elevated foodcourt destination is marked by energy and movement, from the stylish and modern decor to the airy open dining area layout bathed in ample natural light.
Above all, Public Eatery brings the metro’s foodies to the express lane towards good eats by bringing together a diverse collection of dining options – covering a wide range of flavors and cuisines – in one convenient location.
Ready to go on a flavorful journey? Get all aboard and take your tastebuds for a ride with these exciting food stations at Public Eatery:
Anyhow
Our favorite ihaw-ihaw goes international! Inspired by the Pinoys’ penchant for various kinds grilled meats, Anyhow offers inihaw any way you like it! Here, your can make your own satisfying meal by combining your choice of smokey grilled meat – such as this succulent US Beef Belly – with equally flavorsome rice and sides.
Bad Bird
Famous for fully embracing umami flavors, Bad Bird goes all out in using MSG in its natural and processed forms: dashi, mushroom powder, furikake, miso, and more, all to produce that complex savory taste that tickles the taste buds. Check out Bad Bird’s Fish and Chips made with meaty white fish coated in its signature umami beer batter, and served with fries and tartare sauce.
Bookoh
Even the humble buko juice gets a make-over: at Bookoh, coconut water gets mixed with various syrups and sinkers to produce a tasty thirst quencher. This Coconut Pandan Gula Melaka Juice, for instance, combines buko juice with panda syrup, nata de coco, grass jelly and Gula Melaka, a type of palm sugar made from the sap of flower buds from the coconut palm.
FRNK
Try out FRNK’s artisanal beverages that accentuate the natural flavor of milk through the addition of flavors from chocolates, teas, fruits and other ingredients. It also produces a variety bakery items that pair well with its milk beverages such as its plant-based Coffee Almond Doughnut that complements its Frozen Kokoa drink.
Konbini Karaage
In Japan, convenience stores are more than just places to grab some essentials at all hours. They also provide quick access to tasty munchables such as this Karaage, Japan’s crispy and yummy take on the fried chicken, served hot and fresh – quite conveniently – in a cute takeout box.
Le Chon
Chef Happy Ongpauco-Tiu celebrates savory roasted meats that define Pinoy celebrations at her newest venture, Le Chon. Aside from the hallmark lechon baboy and lechon manok, Le Chon also serves other meats, deliciously roasted lechon-style, such as this Lechon Angus Beef Belly.
Merry Moo
Our sweltering summer heat calls for some ice cream, doesn’t it? Well, chill out with some icy handcrafted confection that comes from the milk of happy cows at Merry Moo. Go for creamy and velvety scoops of Merry Moo ice cream richly flavored with Auro Milk Chocolate finished with a generous amount of roasted cacao nibs for an additional burst of cacao.
Morse
Perk up your day with a cuppa joe from the passion project of Mike Holaschke, the Austrian blogger behind “Making It Happen.” Power great conversations with your companions with The One, made with a shot of espresso topped with thick salted cream and sea salt.
New York, Cubao
Award-winning and best-selling cookbook author Chef Myke “Tatung” Sarthou curates an array of much-loved, down-home, and “Simpol” Pinoy fare we all know and love, remixed for variety and rediscovery. NYC’s Tocino Ribs brings a hefty serving of salt-cured pork ribs, perfect for a very heavy breakfast with fried rice and egg.
OK Bob
Satisfy your cravings for Middle Eastern dishes with OK Bob‘s fresh takes on classics such as kebabs, falafel, hummus and curries, with recipes and methods perfected by Chefs Decker Gokioco and Jorge Mendez. How about wowing your friends with a towering serving of Hanging Kebab comprised of a skewer of grilled beef hanging over a bed of buttered basmati rice topped with grilled tomatoes.
Samyan
Bite into Authentic Thai streetfood, curated by Chef Third “Ton” Tassanakajohn and produced by Chef Gabriel Ong, at Samyan. Named after the bustling Sam Yan Market in Bangkok, Samyan brings exotic yet comforting tastes and textures of Thai street cuisine, such as in this Khao Pad Pu, also known as Crab Fried Rice.
Seafood Oyster Bar
It’s quite shuck-ing how oysters have become a big hit in food halls. As evidenced by Seafood Oyster Bar, foodies have gone crazy over the briny taste and silky mouthfeel of oysters – whether raw with spiced vinegar, doused with garlic butter, heated with a few drops of tabasco or as an oyster shot – or even Baked and topped with Miso Custard. Because, why not?
Thomson Road
Savor the flavors of Singapore at Thomson Road, inspired by the Lion City’s famous shophouses and hawker stands. Chef Johanne Wee dishes out fresh takes on Singapore’s much-loved street dishes, such as this spicy yet comforting Seafood Laksa.
Ten by Tsukemen
Sate your hunger with a mouthwatering bowl of ramen that scores a 10 out of 10. Chef Noel Mauricio helms the kitchen, taking his cues from the minimalist Japanese culture, to produce ramen bowls such as this Tonkotsu Premium, made with pork bone broth and ramen noodles topped with grilled chashu, aji tamago, sesame seeds and negi. Be sure to get the Richer broth, that’s the chef’s recommendation!
The Bev Bar
Who says you can’t make pour decisions? You can do just that at The Bev Bar which serves a wide assortment of refreshments to pair with your orders from other Public Eatery stations. Chef Patrick Go creates mouthwatering drinks such as this scrumptious Choco Chocnut Shake.
So let this be my Notice to the Public: Go full steam ahead on your next foodie adventure at Public Eatery. With so many cuisines to explore, you can always count on a flavorful and satisfying food trip.
Public Eatery is located at the Fourth Floor, New Wing, Robinsons Magnolia, Aurora Boulevard corner Doña Hemady Street, Barangay New Manila, Quezon City, open daily from 10am to 9pm. For inquiries, call +63 976 2810277 or email publiceatery@tasteless.ph.
For more information on Public Eatery, visit its website or follow it on Facebook and Instagram.
Disclosure: I attended a food tasting held at this venue. Food items mentioned here were served at no cost to facilitate this feature.
The Manila Hotel’s dining outlets, the famed Café Ilang-Ilang and the iconic Champagne Room reopens soon after undergoing a few weeks of general maintenance. The hotel chose to suspend dining operations as the holiday festivities died down to ensure food quality and guest safety, as well as spot-checks on its facilities.
Come visit Café Ilang-Ilang
Café Ilang-Ilang is scheduled to reopen on January 28, 2022 (Friday). The dining outlet enjoys a loyal following among local and foreign guests as it offers authentic international fare as well as family-friendly dining experience. It continues to draw diners with its daily offering of gastronomic delights coupled with the culinary team’s passion to create an amazing spread of dishes that is in keeping with its acclaimed status as one of the best buffet restaurants in the country.
Diners can indulge in Café Ilang-Ilang’s wide range of food selections for lunch and dinner daily. This brings together Italian, Filipino, Chinese, Japanese, Korean, and even certified Halal dishes under one roof for an indulgent eat-all-you-can feast featuring crowd favorites like the US Beef Rib Roast; items from the Churrasco station like meats and salmon; seafood like prawns and crabs; a glorious spread of different sushi and sashimi; Filipino favorites like Lechon with truffle rice; Chinese highlights like duck and various dimsum; an array of desserts including bibingka, puto bumbong, and halo-halo; and many more.
Fine dining at The Champagne Room
Meanwhile, Manila’s premier destination for exquisite fine dining will start accepting diners again on Wednesday, February 2, 2022. To date, The Champagne Room is a premier restaurant whose timeless beauty remains, coupled with fine dining of choices for discriminating diners who put a premium on impeccably prepared dishes, outstanding service, and luxurious ambiance. The most romantic room in the country marks the return of its fine dining just in time for Valentine month.
The Champagne Room will welcome guests with an option for walk-in and reservations four days a week (Wednesday through Saturday), with select a la carte items and special multi-course degustation menus to choose from—conceived by the hotel’s Executive Chef to showcase what this dining outlet is all about. Think generous servings of Black Angus Tenderloin, US Prime Beef Rib, the Chilean Sea Bass, or the satisfying Seafood Medley; there are also choices of starters; and for dessert, don’t miss out on the indulgent sweet delight—its signature Baked Alaska.
Safety standards
Both The Manila Hotel premiere outlets elevate the dining experience: broadening our palate with flavors from global cultures and cuisine and applying elevated standards of safety that allow guests to dine comfortably and with peace of mind.
Café Ilang-Ilang and The Champagne Room still implement physical distancing and reduced capacity measure that are compliant with the IATF and DOT guidelines for restaurants.
In the time prior to the community quarantine, I haven’t been so conscious of the need for variety among the viands I serve my fam (probably we didn’t usually spend every lunchtime together until now).
Apparently, the kiddos sometimes get tired of the same-old chows.
Well, I also get tired of wracking my brain coming up with fresh takes on the dishes to serve.
So one day, an hour before lunchtime, I just took out my phone, opened the food delivery app and started scrolling.
And lo and behold, the salvation of my family’s lunch came at the hands of Belly Good Boneless Lechon, a Pinoy resto specializing in boneless lechon belly situated less than two kilometers from my home.
After a few more taps on my phone, my family’s lunch soon found its way to our table.
This included:
Family-size Bellychon (Php430). What a wonderful time to be alive when you can just order lechon anytime you crave for it. And no, you don’t need the whole lechon, right? Just the good parts will do, like the tender and flavorful meat and the crunchy skin.
Bellygood Pancit (Php220). Feel like carbo-loading? The serving size of Belly Good’s stir-fried noodle dish is quite large (filling up two bowls!), more than enough for the fam. It does tend to get a bit dry, and its presentation could use some work.
All I had to do was make sure we had enough steamed rice and iced tea, and just like that, a potentially disastrous lunch was averted without too much demand on my poor brain cells.
I felt quite nourished and refreshed that I had an excellent idea on what to have for dinner that same day.
Belly Good Boneless Lechon is located at Second Floor, Hampton Gardens Arcade, C. Raymundo Avenue, Maybunga, Pasig City. For deliveries and store pick-ups, send a message via Facebook or call/text +63 917 5420130. You can also order through GrabFood, FoodPanda and LalaFood.
Download the Grab App on the App Store or Google Play. Get a discount on your first food order when you use my code: GRABJELLYBEANS.
Every once in a while, we all get a craving for food that’s hefty and fatty, the kind that will make a cardiologist’s heart skip a beat (ironically so).
And when that craving comes, there’s no better (or tastier) way to assuage it than to indulge in a juicy and succulent piece of lechon.
Well, if you can’t buy the whole roasted pig, why not indulge yourself in some lechon liempo?
Liloan’s Pride Liempo combines the use of traditional culinary methods and ingredients and modern cooking processes to produce a perfectly roasted pork belly. Each serving is meticulously marinated to infuse the meat with flavor and roasted exactingly to give the skin a satisfying crunch to the bite.
I got another taste of this famous lechon together with my fellow foodies when I joined a foodie meetup at the Liloan’s Pride Liempo store at Calfornia Garden Square in Mandaluyong.
There, our feast included:
Cebu Liempo (Php360). A huge slab or pork belly marinated and roasted Cebu lechon style. A spicy version is available for Php380 if you’re craving for additional heat.
Roasted Chicken (Php360). The chicken version of the Cebu liempo which makes for tender and juicy meat and flavorful skin.
Liempo Manok Rice Meal (Php190). The best of both worlds, really: the lechon liempo and the roasted chicken plus a cup of steamed rice in one plate.
Classic Sisig (Php160). Pampanga’s famous dish made with pig cheeks flavored with calamansi, onions and chili peppers. For me, it could use a bit more crunch and saltiness (from crushed Cebu liempo skin maybe?).
Garlic Bangus (Php220). A whole medium-sized bangus (milkfish) butterfly-filleted, marinated in garlic and vinegar then fried to a golden brown and topped with toasted garlic. It’s very fragrant from all the garlic but it could use more of the vinegar taste so keep some of the store’s sawsawan handy when you order this. A rice meal with a quarter of the garlic bangus is also available for Php99.
Pochero Meal (Php149). Pork belly slices stewed together with chickpeas, sliced bananas, potatoes, green beans and cabbage in rich tomato sauce. I find it ok but would prefer the beef version of pochero.
Beef Pares Meal (Php99). The power combo of beef asado, garlic rice and broth.
So the next time that craving comes, you know what to do! Hie yourself over to Liloan’s Pride Liempo.
Many thanks to Ms Ani Conanan and the staff of Liloan’s Pride Liempo for the meal and to Harvard of AlwaysHungryPH for extending the invitation.
This Liloan’s Pride Liempo branch is located at San Juan California Garden Square, Domingo M. Guevarra Street, Highway Hills, Mandaluyong City.
Other branches may be found at
SM Hypermarket, Upper Ground Floor, Building B, SM Megamall, Ortigas Center, Mandaluyong City
Ground Floor, Connecticut Arcade, Greenhills Shopping Center, Greenhills, San Juan
Lower Ground Floor, SM Cubao, Araneta Center, Cubao, Quezon City
Third Floor, RCBC Plaza, Ayala Avenue, Salcedo Village, Makati City
The Block, SM City North EDSA, Bago Bantay, Quezon City
SM Hypermarket, North Wing, SM Mall of Asia, MOA Complex, Pasay City
Food Court, Second Floor, Alabang Town Center, Alabang, Muntinlupa
Disclosure: Together with other foodies, I attended a foodie meetup held here wherein food and drink items were served to allow us to sample the fare. These were not paid for by the attendees, including myself.
Check out my reviews of other Filipino restaurants:
The holiday season brings with it all manner of parties and gatherings. And you know what that means: lots and lots of eating!
The staple for many Pinoy celebrations is, of course, the lechon. The Filipino take on the roasted pig is also considered that national dish. The communal and oftentimes merry manner of eating the lechon make it a symbol of community and joy.
The lechon Cebu, in particular, is growing in prominence among many foodies. It is prepared by stuffing a slab or pork belly with spices such as garlic, onions, pepper, laurel leaves and lemon grass, and applying salt to the skin prior to roasting. This process results to a crispy skin and flavorful meat: so flavorful, in fact, that the lechon Cebu has no need for condiments and sauces.
Bai’s Boneless Lechon Cebu, which began its operations as a takeout counter in Alabang for its lechon offerings, recently opened its newest branch along Market Avenue in Pasig City. This is the first among its branches to have a sit down area where diners can enjoy, not just its much-celebrated lechon made fresh everyday, but budget-friendly rice meals as well.
Owner Dexter Ding actually hails from Carcar, a munipality in Cebu known for its lechon.
Together with fellow foodies, I attended the store’s grand opening where I was able to sample some of its menu items:
Cebuano Breakfast. Diners can take their pick of rice meals served with fried egg featuring classic Cebuano breakfast items: Danggit Silog(Php49), Squid Silog (Php49) and Bacon Silog(Php49).
Lunch Meals. For those seeking heartier fare, Bai’s has lunch meals made of Java rice and soup paired with classic viands: Siomai Meal (Php49), Shanghai Meal (Php59) and Humba Meal (Php79).
However, the centerpiece for this store is still its mouthwatering Boneless Lechon Cebu.
Available in regular and spicy flavors, it is it can be ordered for takeout or delivery in these packs which are great for sharing:
Family (Php820). Good for 4 to 5 persons.
Barkada (Php1,950). Good for 10 to 15 persons.
Party (Php3,200). Good for 20 to 25 persons.
It is also available as a Lunch Meal with Java rice and soup for Php120.
If you want additional fingerfoods for your party, check out Bai’s Pungko Pungko Set, which brings together more Cebuano favorites: chicharon bulaklak, hamonado, ngiohong, fried chicken and lumpia.
It can be ordered for takeout or delivery in these sizes:
Small (Php449). Good for 4-5 persons.
Medium (Php799). Good for 7-10 persons.
Large (Php1,199). Good for 15-20 persons.
So whatever the celebration is, whether a solo one to splurge on yourself on a paydays or a large gathering of family and friends, Bai’s Boneless Lechon Cebu is a good bet.
Thanks to Derek, the management and staff of Bai’s Boneless Lechon Cebu for having us and to Natacia of TigaSouth Ka Ba for extending the invitation!
This branch of Bai’s Boneless Lechon Cebu is located at 22, Market Avenue, Bgy. San Miguel, Pasig City. For inquiries and delivery orders within Pasig, Antipolo, BGC, Mandaluyong, Ortigas and Marikina, call +63 917 8341010. COD, online transfer, GCash and credit card payments accepted.
For delivery in other areas within the metro, contact these branches:
Binangonan: covering the whole Rizal area (+63 977 4939825)
Malabon: covering the whole CAMANAVA area (+63 966 4658348)
Quezon City: covering Quezon City and Manila
Disclosure: Together with other foodies, I attended a food tasting event held here wherein food and drink items were served to allow us to sample the fare to facilitate honest reviews. These were not paid for by the attendees, including myself.
Check out my reviews of other Filipino restaurants:
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.
Grilling has long been associated with breezy summer nights and friends gathered to feast on good food while making new memories together.
That’s how I found myself spending a sultry Sunday afternoon down South in Alabang together with my fellow foodies.
The host of this lively gathering is Skewered, the nautical-inspired eatery that brings together grilling traditions from many parts of the world.
These traditions were exemplified in the feast they laid out for us, which include:
Shrimp Tacos (Php229). Marinated and grilled shrimp served in soft taco shells.
Oyster Gratin (Php229). Three large fresh oysters, grilled and topped with house-made aioli gratin.
Garlic Enoki Mushroom (Php149). Baked enoki mushroom served with house-made garlic sauce.
Grilled Talong (Php129). A whole eggplant, grilled then coated with house-made garlic sauce.
Singaporean Shrimp Satay (Php199). Skewered shrimps, marinated and grilled, then served with the traditional peanut sauce.
Torched Beef Salpicao (Php349). Beef salpicao served hanging, torched at the table and drizzled with butter sauce.
Veggies Skewer (Php169). Two sticks of mixed marinated and roasted vegetables.
Skewers: Chinese Beef (Php41), Chinese Lamb Php45), Chinese Pork (Php36), Chinese Chicken (Php36), Meat Balls (Php36).
Meat Platter (Php1,299). A carnivore’s dream come true: 200g Wagyu beef brisket, half of a roasted chicken, 150g Lechon Pork Belly, 3 pcs of Taiwanese sausages, and choice of 2 sides from among coleslaw, buttered corn, house salad, fries, mac n’ cheese and steak rice.
Skewered also laid out home-grown dishes served with international flair, such as:
Tapa Rice (Php299). Savory rice flavored by beef tapa topped with fried eggs and tomatoes.
Seafood Paella (Php439). The offshoot of the Spanish rice dish made with a creamy tomato base, fresh shrimp and clams, drizzled with aioli and served in a traditional shallow pan.
Sizzling Lechon Sisig (Php279). Classic Pinoy roasted pork cooked and served as a crunchy and spicy sisig.
Gambas al Ajillo (Php239). Plump shrimps sauteed in garlic and served sizzling.
Sinigang na Hipon (Php319). The sour soup dish of shrimp in a tamarind-flavored broth.
Beef Brisket Nilaga (Php329). Smoked wagyu brisket cubes served in a flavorful nilaga broth.
Kare-Kareng Lechon (Php399). Roasted pork served in a rich peanut sauce together with crisp vegetables.
Wagyu Corned Beef Kaldereta (Php409). The house-made wagyu corned beef prepared as flavorful caldereta with veggies.
Beef Hofan (Php239). Stir-fried and flambeed rice noodles mixed with beef bits and chopped vegetables.
Pad Thai (Php349). The classic stir-fried rice noodle dish served wrapped in a delicate egg omelette.
Spaghetti Aligue (Php319). Spaghetti noodles tossed in a rich crab fat sauce and served with a freshly grilled shrimp.
To cap our meal, cater to our craving for sweets and to quench our thirst, prettily designed dessert drinks were served (with reusable metal straws at that!).
Frappes (Php159 each): Caramel, Cookies and Cream Frappe and Chocolate
Strawberry Shake Special (Php189). Strawberry milkshake overloaded with a strawberry Pocky stick, marshmallows, strawberry pretzels and a scoop of strawberry ice cream.
Choko Shake Special (Php199). Chocolate milkshake overloaded with a chocolate Pocky stick, M&Ms, mini marshmallows, KitKat stick and a scoop of chocolate ice cream.
Halo-Halo Frappe (Php199). The all-time Pinoy favorite shaved ice dessert given a fresh twist.
Skewered does a good job in curating and putting its fresh takes in various dishes. While the pork dishes tend to be salty, the beef dishes are marked by juiciness and flavorfully tender texture.
Despite the plethora of food it served during this foodie meetup, there are more waiting to be discovered and tasted. I won’t mind coming back here for more foodie adventures with my friends.
Skewered is located at Ground Floor, Water Garden, Festival Mall, Filinvest City, Muntinlupa, open daily from 10am to 4am with Happy Hours at 3pm to 7pm. For inquiries and reservations, call +63 2 8216745, +63 928 1796025 or +63 945 2476249.
And guess what? Since this is a Zomato Gold partner establishment, you can get some of your food orders for free!
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.
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.
Lately, restaurants touting “modern Filipino cuisine” have sprouted up all over the metro.
But what is modern Filipino cuisine?
Simply put: it is the flavors you grew up with but broken free of traditions surrounding them, even incorporating foreign influences. It is composed of tastes and textures familiar to you but applied and presented in exciting and novel ways. In short, this is not your grandma’s cooking.
Unless your dear Lola is part of the visionary team behind Ombu Kusina, of course.
Ombu is a modern Filipino restaurant located along Mother Ignacia Street in Quezon City. Having recently revamped its interiors, it also recently launched its special holiday dishes. And your friendly neighborhood Jellybeans is among the lucky foodies who were able to attend its exclusive food tasting event.
Ombu’s newly renovated premises are simply impressive. White subway tiles serve as an elegant backdrop for light-colored plush seats, darkwood tables and the feast laid out for us.
And said feast consisted of Ombu’s signature dishes such as:
Dilis Rice (Php80 per cup: Php170 for sharing). Your favorite sinangag (garlic fried rice), lightly flavored and topped with salty crispy fried dilis (anchovies).
Salted Egg Spaghettini (Php260). Al dente spaghettini noodles tossed in a sauce of salted egg yolks, sprinkled with tomatoes, diced cucumber and salted egg whites. The salted egg sauce was evenly spread throughout the noodles and the cucumber provided a fresh contrast to the sauce with every bite.
Sisig Pizza (Php520). The classic pork sisig and egg tops a thin-crust pizza drizzled with garlic sauce.
Binagoongang Talong (Php300). Fresh eggplant and lechon kawali served with a thick bagoong (shrimp paste) sauce. While I found the sauce a little too thick for my taste but the crispy fried pork belly is just yummy and went well with the Dilis Rice.
Seafood Mix Laing (Php290). Taro leaves wrapped around a mix of shrimp, crab meat, onion and lemon grass, slowly cooked in light coconut milk.
Also part of the feast are Ombu’s seasonal dishes such as:
Adobochon (Php440). Flavorful roasted pig with tender meat and crispy skin served with adobo sauce on the side.
Flaming Chicken (Php340). Tender and juicy chicken flambed right before our eyes.
For dessert, we had Frozen Brazo de Mercedes (Php180). Delightful layers of frozen soft meringue alternating custard filling, ice cream and graham cracker crust.
The dishes were expertly prepared and given a fresh twist by Ombu Kusina’s chefs.
So for a great taste of modern Filipino cuisine, check out Ombu Kusina.
Disclosure: Together with other food bloggers, I was invited to attend a foodie meetup held at 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.
Ombu Kusina is located at Ground Floor, Sequioa Hotel, Mother Ignacia Street, Brgy. South Triangle, Quezon City, open daily from 6.30am to 10pm. For reservations and inquiries, call +63 2 4411789 or +63 922 8149086, or email omburestaurant@yahoo.com.
I’ve been hearing a lot about Locavore Kitchen & Drinks in Kapitolyo for the past few years since it opened but having moved offices from Ortigas to Quezon City, I just haven’t had too many opportunities to explore the Kapitolyo food scene anymore.
Luckily, the fam was invited to a lunch treat by the in-laws at this resto which also served as our welcome break from hibernating at home due to the non-stop rain.
The recipient of the People’s Choice Award for Favorite Filipino Restaurant in 2017, Locavore champions local cuisine by revitalizing classic dishes with a new twist, no doubt influenced by the French cooking background of chef and co-owner Mikel Zaguirre. Its name Locavore sums up the resto’s culinary philosophy: a person who eats and appreciates food that’s locally grown, raised and produced.
The place has a decidedly young and hip vibe to it, with a nice blend of wood and industrial-inspired interiors, designed by one the resto’s partners, Eric Matic.
While waiting for the rest of our party, we munched on Salted Egg Gabi Chips (Php350) and Kinilaw na Tanigue (Php320). The gabi chips was a definite hit with me and my daughter #ExhibitA, both of us being fans of salted egg chips per se. Eating those kinds of chips made of a vegetable we don’t normally associate with snack food is actually an appetizing novelty. Also, the chips are accompanied by kimchi, chopped white onion and kesong puti, a local cheese made from carabao’s milk, the combination of which that produced an explosion of flavors with each bite. As for the kinilaw (the Pinoy version of ceviche), I liked the texture of the raw fish that has been cured in cane vinegar and aromatics. Hubby didn’t find it spicy enough for his taste, but I liked it just fine. 🙂
Once our party was complete, we feasted on main dishes that exemplify the concept of classic Filipino dishes given unique cosmopolitan twists. For example, the Boneless Lechon Belly (Php650) is a Cebu-style roasted pork belly that had a tender, mildly flavored meat with a crisp and crunchy skin. The Mac’s Boneless Fried Chicken (Php270), has a thick yet crisp batter enveloping the juicy chicken (since this dish was intended for the little boys in our group, the wait staff served it separately from the spicy glaze). The Sugpo con Mayonesa (Php980) was a decadent dish of huge tiger prawns served with a rich sauce of aligue (crab fat), garlic, butter and Japanese mayo. The Ginataang Kalabasa (Php420) features the Pinoy version of the pumpkin cooked in gata (coconut milk) and accompanied by French beans, shrimp and sizeable pork chop slices; it’s definitely an upgraded version of the vegetable dish that Pinoy moms would force us kids to eat for our health. Not being a fan of curry nor spicy food, I didn’t sample the Green Curry Bicol Express (Php480) anymore.
Of course, the piece de resistance of the meal is the Sizzling Sinigang (Php550), the classic Filipino soup dish transformed into a sizzling viand. The sour sampaloc (tamarind) broth became a rich savory gravy that retained sinigang‘s characteristic sourness. Together with the sauteed French beans and garlic confit, it complemented the beef short-ribs slow-cooked to melt-in-your-mouth tenderness.
All of these dishes were wonderfully set off by the various options of brown steamed rice, garlic white rice and steamed white rice that we ordered to accompany the viands.
To cap the meal, we were treated to a tall tower of the house special Leche Flan (Php190), the Pinoy version of Creme Caramel, a rich and creamy custard served with a creamy caramel sauce on the side.
We experienced a minor panic when my son got some hives due to allergy to the shrimp and tiger prawns (which was unfortunate because shrimp is among his favorite food). Good thing sister-in-law came to the rescue with some antihistamine she happened to have handy.
Despite that, I’m happy to say that Locavore more than lived up to my expectations when it comes to food flavor and presentation, and I look forward to exploring more of its offerings.
This Locavore branch is located at 10 Brixton Street, Barrio Kapitolyo, Pasig City (Tel: +63 917 684 2014). Other branches are located at:
Unit 5-7AB Forbeswood Parklane, Taguig City (Tel: +63 917 574 2017)
A1-A2 Three Central, Salcedo, Makati City (Tel: +63 917 178 2018)
Level 1 S Maison, Mall of Asia, Pasay City (Tel: +63 917 847 2747)
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.
From a small stall in Baclaran selling lechon (roasted pig) slices to to churchgoers to now being practically synonymous with its specialty and having over 25 stores in and around the metro, Lydia’s Lechon has certainly come a long way.
Started in 1965 by the couple Benigno and Lydia de Roca, Lydia’s Lechon has branched out beyond lechon delivery to restaurants, foodcourts, consumer goods and more.
Still, the company’s claim to fame lies in its lechon: this is what my officemates and I traversed the hot summer day all the way to the Lydia’s Lechon branch along Roces Avenue for.
The restaurant, similar to other Filipino restos, has a casual vibe, clean premises and eye-catching decor (check out the large paintings that adorn the staircase; these depict a Pinoy fiesta which, of course, includes the lechon). There’s enough parking space outside the store for five to six cars, as well as an area where the lechon are roasted.
A half kilo of Lechon (Php450)– the meat was tender and flavorful with melt-in-your-mouth fat and crispy shiny skin (with a nice crackle to it). It is, of course, accompanied by the resto’s own lechon sauce
Pinakbet (Php175) – which I, surprisingly, liked! The flavors and textures of the vegetables, pork bits and bagoong (shrimp paste) were well-balanced and went well with our steamed rice.
Chopsuey (Php195) – I preferred this vegetable dish less than the pinakbet. While the vegetables still have a nice crisp texture despite being cooked, the flavor of this dish is too mild. Anyway, truth be told, our group just ordered this and the pinakbet to assuage our conscience given that our main dish is so decadent.
Lydia’s House Blend Iced Tea (Php65/glass)– We actually got a pitcher of this iced tea but I didn’t get the price. We wanted something sweet and refreshing to balance the richness of the lechon.
It was a very satisfying and energizing lunch, what with the calories we consumed and all. 🙂
On my next visit to Lydia’s Lechon, I would definitely try some of its other dishes to accompany the lechon such as the Fresh Lumpia (Php85) and Lydia’s Paella Rice (Php55). I would also love to sample its sweet offerings such as the Mango Sago (Php60), Suman at Mangga (Php135) and Ube Banana Turon (Php65).
This Lydia’s Lechon branch is located at 49-Don A. Roces Avenue, Corner Scout Reyes
Quezon City (Tel: +63 2 376-5173 or + 63 2 376-1818).
Other Metro Manila branches are located in:
Quezon City: Timog, Commonwealth, SM North and SM Fairview
Pasig: Ugong and Meralco
Mandaluyong: SM Megamall
Makati: Cash & Carry, Landmark
Paranaque: SM Sucat,
Manila: Baclaran, 999 Mall, SM Manila, SM San Lazaro, 168 Mall, Robinsons Place Manila, Manila Doctors Hospital
In the Philippines, a celebration wouldn’t be complete without lechon. This much-loved national dish is an offshoot of our colonial roots, having been brought here from Spain. The word lechon, in fact, is a Spanish word referring to a roasted suckling pig.
The best examples of lechon are characterised by tender flavorful meat and crispy, crackling skin, best served smothered with a think and slightly sweet lechon sauce usually made of liver, breadcrumbs, vinegar, sugar and spices and partnered with steaming hot rice.
On the birthday of one of my coworkers who has a marked preference for lechon, he treated us to one of his newly-discovered haunts: The Lechon Shop along Scout Tobias near Tomas Morato in Quezon City.
Operated by the same people as Leonardo’s Lechon based in San Juan, The Lechon Shop offers diners lechon by the kilo. (If I recall correctly, our group ordered 4 kilos.). We also ordered Chicharong Bulaklak and Laing which we ate with our steaming plain rice. A welcome surprise were the Maja Blancas that brought us back to our childhood.
The place is quite cozy and almost had trouble fitting our large group in. However, the server was friendly and accommodating, and helped us all find our seats.
This celebration was one for the books and I, for one, don’t regret the sinfully decadent consumption of lechon. After all, you only live once and “nasasayang lang ang calories pag hindi ka nasarapan.”
The Lechon Shop by Leonardo’s Lechon is located at 49B Scout Tobias Street, Laging Handa, Quezon City. For reservation and inquiries, call (02) 745 3104.
Want to learn how to cook your favorite Filipino dishes at home? Check out these recipe 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.
Number 1 Barbecues is a recently-opened restaurant in SM City East Ortigas. Because of its Unli-Rice promo, it was always full of people for its first few months that my family was only able to eat there last December in time for my son’s birthday lunch.
Interestingly, Number 1 Barbecues offers a range of dishes from different cuisines including Filipino, American, Japanese and Mediterranean, so there would be something for everyone. Its’ relatively cheaper pricing and free unli-rice offer makes it a great venue for group and family meals.
We ordered the following:
Lechon Belly (Php109)
12-Hour US Smoked Beef (Php129 + Php50 for extra smoked beef) – served with mashed potato and coleslaw
12-Hour Smoked Pork Belly (Php119 +Php40 for extra pork belly) – served with mashed potato and coleslaw
5 pcs Shrimp Tempura (Php149)
Kani BBQ Bacon (Php99)
Chocolate Cake ala Mode, Chocolate Mouse and Creme Brulee (Php39 each)
The meats are tender and well-seasoned but the servings are quite small so it’s a good thing we ordered extra servings of the smoked beef and pork belly, satiating our group of carnevores. The desserts are adequate bookends to the meal.
Number 1 Barbecues is located at Ground Floor, SM City East Ortigas, along Ortigas Avenue in Pasig City.
Jellybeans in the City 