paella – Jellybeans in the City

Insider tips for an experience you’ll adore at Azadore

One of the greatest perks of being a foodie is the joy of discovering hidden culinary gems and sharing insider tips about favorite restaurants. Azadore, the latest venture by celebrity chef and internationally awarded author Myke “Tatung” Sarthou, is one such gem nestled in Quezon City. With its unique blend of homey nostalgia and modern culinary excellence, Azadore is not just a restaurant but an experience waiting to be savored.

I’ve previously enjoyed its unique charms before when I dined here with my officemates and I’m so glad I had the opportunity to explore more of its Spanish-themed menu during a recent get-together with my foodie friends.

And now, I can share some tidbits to help you have an experiences you’ll definitely adore at Azadore.

The Origin Story

Chef Tatung’s vision for Azadore is deeply rooted in his childhood memories and Cebuano heritage. The concept of Azadore draws inspiration from family gatherings at his grandparents’ house, where the aroma of grilled meats filled the air, and everyone contributed their signature dishes to the feast. The name itself is a playful combination of “asador,” meaning “grill” in Spanish, and “adore,” reflecting the love and cherished memories associated with these gatherings.

The restaurant is housed in a beautifully restored 1950s home on Scout Fernandez Street. Interior designer Ivy Almario has transformed this ancestral house into a dining space that exudes both modern sophistication and nostalgic charm. Aside from a spacious indoor dining area, an airy al fresco section is also available outside that leads to its fully stocked bar – Bebeme – and a newly opened bakery. Original architectural elements have been preserved, blending seamlessly with contemporary design touches to create a warm and inviting ambiance.

Must-Try Dishes

Azadore’s menu is a celebration of both local and international flavors, expertly crafted to evoke a sense of home-cooked comfort with a gourmet twist.

Starters

Dinner Rolls and Butter (complimentary). Warm housemade dinner rolls and creamy butter will tide you over while waiting for your food.

Azadore Salad (Php820). This standout dish features mixed greens, romaine, burrata, grilled vegetables, cherry tomatoes, chimichurri, and a honey balsamic vinaigrette. It’s a refreshing start that’s both vibrant and flavorful.

Caesar Salad (Php550). A classic Caesar with a twist, this salad includes romaine lettuce, Parmesan, a poached egg, garlic confit, and a slab of wood-smoked bacon, offering a rich and smoky flavor profile.

Salpicao (Php 720). Tender beef tenderloin cooked with garlic confit, butter, and a red wine sauce, creating a dish that’s bursting with savory goodness.

Truffle Chips (Php380). Homemade potato chips drizzled with butter, parsley, white truffle oil, and truffle paste, finished with pecorino Romano. These chips are a luxurious treat that perfectly balances crunch and flavor.

Chili con Carne (Php390). Made with Azadore’s signature chili and hearty ground beef and served with crunchy corn nachos, it’s a great start addition to any meal.

Mains

Smoked Pork BBQ Ribs (Php1190). These wood-smoked pork ribs are served with coleslaw and grilled corn, offering a tender and flavorful bite.

Grilled Mixed Sausage (Php790). A variety of homemade sausages, including chorizo, kielbasa, and morcilla, served with hand-cut fries and pickled red cabbage.

Lola Pura’s Lengua ala Sevillana (Php820). A hearty dish featuring ox tongue in a creamy mushroom sauce with truffle paste and truffle oil, paying homage to Chef Tatung’s grandmother.

Moussaka (Php490). A classic Greek dish with beef ragout, grilled eggplant, and béchamel sauce, delivering rich and comforting flavors.

Azadore’s Fried Chicken (Php670). Southern-style fried chicken fillet served with coleslaw and a choice of three mushroom gravy or barbecue bourbon sauce.

Paella Mixta (Php1200). A flavorful mix of chicken, shrimp, clams, and smoked chorizo with French beans and bell peppers.

Paella Negra (Php1350). Rich with seafood and squid ink, this dish includes octopus, shrimp, clams, and French beans.

Paella Bisteka (Php1600). Featuring flat iron steak, king oyster mushroom, smoked bacon, bell peppers, and truffle paste, this paella is a hearty and indulgent option.

Pizza and Pasta

Pepperoni Pizza (Php880). A classic pepperoni pizza loaded with soffritto, mozzarella, and Parmesan.

Gambas Pizza (Php980). Shrimp pizza with garlic confit and green chili, topped with soffritto, mozzarella, and Parmesan.

Traditional Carbonara (Php520). An authentic recipe with spaghetti, wood-smoked bacon, pecorino Romano, and fresh cracked black pepper.

Bolognese (Php490). Spaghetti tossed in hearty ground beef sauce slow-cooked with onions, garlic, and tomatoes, served over pasta.

Cakes

Drinks

Insider Tips for the Best Experience

To ensure you have the best possible experience at Azadore, here are some insider tips:

Best Times to Visit: For a more relaxed dining experience, visit during weekdays or early lunch hours to avoid the weekend rush. On the other hand, dining here in the evening will make the most out of the restaurant’s uniqe ambiance.
Reservations: Due to its popularity, it’s wise to book in advance. Call +63 917 101 0070 to reserve your table.
Special Requests: If you have dietary preferences or are celebrating a special occasion, inform the staff ahead of time. They are accommodating and will ensure your needs are met.
Exploring the Menu: Don’t hesitate to try seasonal specials and heirloom dishes. Chef Tatung regularly updates the menu to keep it fresh and exciting.
Outdoor Dining: The Breezeway Terrace offers a delightful al fresco dining experience, perfect for enjoying the garden views.
Private Dining: For intimate gatherings, consider booking one of the private dining rooms, which offer a cozy and exclusive setting.
Parking and Accessibility: Azadore has limited parking space, so arriving early ensures a hassle-free visit. The restaurant also employs a valet service to help you find your parking spot. If your vehicle is blocking another from exiting, do your fellow diner a solid and move your car immediately.
Meet the Chef: Take the opportunity to interact with Chef Tatung if he’s around. His stories and insights add a personal touch to your dining experience.

Events and Celebrations

Azadore is an ideal venue for large gatherings, with an indoor seating capacity of 113 and an al fresco area that can accommodate 180 guests. Whether it’s a family reunion, birthday, anniversary, wedding, or corporate event, Azadore’s spacious and beautifully designed setting makes any celebration special. The unique design elements, such as the dynamic breezeway wall and original architectural features, create a memorable backdrop for your event.

Azadore provides a journey through flavors and memories, masterfully crafted by Chef Tatung. With its diverse menu, inviting ambiance, and exceptional service, Azadore promises an experience that will linger in your heart and taste buds long after your meal. Whether you’re looking for a casual bite, an extravagant meal, or a place to celebrate life’s special moments, Azadore has something for everyone.

Visit Azadore at 111 Scout Fernandez Street, Brgy. Sacred Heart, Quezon City. The restaurant is open Mondays to Thursdays from 7am to 1am and Fridays to Sundays from 7am to 2am. For inquiries and reservations, contact +63 917 101 0070. Follow Azadore on Facebook, Instagram and Tiktok or visit its website for regular updates and promotions.

Come and experience the world of Azadore, where every meal is a celebration of family, tradition, and the joy of sharing good food.

Disclosure: I attended a food tasting held at this restaurant. Food items are served free of charge in exchange for honest feedback and this feature.

Check out my previous post about Azadore:

A Spanish-inspired Feast from Chef Tatung at Azadore

Say hello to satisfying paella at Hola Paella, SM Megamall

I’ve always had a soft spot for paella. As one of the most well-known Spanish dishes with a long history, it enjoys great visibility, not just in Spanish restaurants but also in Pinoy fiestas.

The paella got its name from the shallow frying pan in which it is cooked and even served. Originating from the Valencia region in Spain, it combines both the Roman and Arab culinary traditions. Most iterations of this dish is characterized by its vibrant yellow color owing to the generous use of saffron which also contributes to its unique taste. One of the exceptions here is the Paella Negra which gets its color and flavor from the squid ink mixed in with the rice.

Having been colonized by Spain for three centuries, it is hardly surprising that the Philippines would develop a love for this dish, even making our own version – the arroz ala valenciana – which uses glutinous rice with chicken and longganisa or chorizo.

Well, the good news for us paella lovers is that we don’t have to travel far nor wait for a fiesta to get a taste of our favorite dish.

At the newly opened stall at SM Megamall’s Eatogether Food Hall, we can get this flavorful rice dish and pick the toppings we want to go with it.

Together with my fellow foodies, I was able to sample some of its solo servings.

Check them out:

Roasted Chicken Paella (Php235).

Pork Belly Paella (Php215).

Seafood Paella (Php185).

Paella Negra (Php290).

Aside from its many paella iterations, Hola Paella also serves appetizers such as:

Chicken Burrito (Php250).

Nachos with Pulled Pork (Php160).

It’s great to see that one of my favorite dishes is so readily available.

In fact, I brought home a Paella de Carne (Php710) for the fam’s dinner the next day. All I had to do was reheat the rice (with a little bit of stirring at first) in a large cast iron skillet and leave it alone on the stove for a few minutes to form a little bit of soccarat – the toasted and caramelized rice crust that forms at the bottom of skillet which gives the dish a whole new dimension of flavor.

Hola Paella is located at Eatogether Food Hall, Second Floor SM Megamall Building A, Ortigas Center, Mandaluyong City.

If you want to have your paella at home, you can order from Hola Paella via GrabFood, FoodPanda or Poodtrip.

For more info on Hola Paella and its latest offers, follow it on Facebook or 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 posts on other stalls at Eatogether Food Hall:

Get the best cochinillo in town from Mr. Cochinillo

While the lechon (roast pig) is a staple in many Filipino gatherings, few might know that there is a version of this delicacy that originated from Segovia, Spain. The Cochinillo del Cielo, characterized by crispy light golden-brown skin and buttery, falling-off-the-bone meat, is a piglet that is roasted after feeding on sow’s milk from two to six weeks. The true test to a good cochinillo is that it is so tender, it can easily sliced by a delicate porcelain plate.

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Have you ever had #roastedsucklingpig so perfectly cooked you can cut it with a saucer? Well, I have at Mr. Cochinillo, definitely the best #cochinillo in town! . . . . . . #foodieph #foodph #discovermnl #pinoyfoodie #yummyph #foodiegram #foodgasm #zomatoph #spotph #sarap #bookymanila #foodgrammerph #delishph #happytummy #letseatph #foodcentralph #wheretoeatph #IGersManila . . . . . . Follow me on IG/FB: @beingjellybeans. And do check out my blogs beingjellybeans.wordpress.com (for #foodiefinds, updates on #TVshows and #movies, and #fictionbook reviews) and thelearneratlarge.wordpress.com (for #businessbook reviews, #motivationalquotes and #trainingtips).

A post shared by Jellybeans in the City (@beingjellybeans) on Sep 23, 2018 at 10:12pm PDT

Mr. Cochinillo is the brand created by former DJ-turned-photographer-turned-business owner Tinee de Guzman for his roasted suckling pigs and other Spanish-influenced items on the menu. The pigs are roasted in brick ovens located right in his home.

It all started when a friend of his was considering renting a venue he owns for a party and he volunteered to cater it as well. Among the dishes he claimed to be able to prepare, but actually hasn’t done so by then, is the cochinillo. His friend ended up just ordering this dish. Fortunately, he had a month leading to the party to learn and perfect his cochinillo recipe.

Tinee’s style of preparing cochinillo is no mean feat. As he relayed to the chef his friend hired for the party: “To be able to prepare this, you have to have time, you have to do everything properly. You have to clean it; you have to defrost it properly; you have to have it marinated before and after. Your oven has to be at a perfect temperature.”

That amusing start to his cochinillo business was in October 2012.

Since then, his cochinillo has been garnering praise from publications and food pundits and the orders just kept coming in.

In a party he recently held for bloggers, he relayed how he expanded his repertoire with other Spanish-themed dishes, which we were also able to sample. These included:

Seafood Fiduea/Fideo. A dish akin to paella but uses short noodles instead of rice, then cooked over a wood fire.

Fabada. Beans cooked over firewood and infused with his signature boneless Cochinillo del Cielo, which we enjoyed together with garlic bread.

Rabo de Toro. A rich stew made with bull’s tail, slow-cooked to absolute tenderness and rich earthy flavor.

During this event, Tinee also unveiled his newest offering, the Cochinillo rubbed with Goose Oil which further enriches the flavor of the pig’s skin and meat.

The dishes served gave a taste of the richness of Spanish cuisine which also called to mind many of the flavors we Filipinos grew up with and loved.

The following menu items are all available for order at his online store – mrcochinillo.com.

Cochinillo del Cielo: Php6,500 for regular (good for 8 to 12 people) | Php7,500 for large (good for 14 to 18 people)
Mr. Cochinillo’s Black Pig (Baboy Ramo): Php12,500 (good for 24 to 26 people)
Seafood Paella | Paella Negra: Php5,500 for regular (good for 16 to 20 people) | Php9,500 for large (good for 26 to 30 people)
Seafood Fideua | Fideua Negra: Php5,500 for regular (good for 14 to 18 people) | Php9,500 for large (good for 26 to 30 people)
Mr. Cochinillo Paella: Php6,000 for regular (good for 16 to 20 people) | Php9,500 for large (good for 26 to 28 people)

Frozen Items (vacuum-packed to ensure freshness):

Mr. Cochinillo’s Fabada (infused with cochinillo): Php600 for regular (good for 2 people) | Php2,000 for large (good for 6 to 8 people)
Rabo del Toro: 2,500 (good for 6 to 8 people)
Callos: Php700 for regular (good for 2 people) | Php2,500 for large (good for 6 to 8 people)
Cochinillo del Cielo: Php800 (good for 2 people)

(Note: Mr. Cochinillo has specific instructions on reheating these items, and does not recommend microwaving them.)

Ordering is as easy as 1-2-3:

Step 1: Fill out the online order form or call +63 2 6330043, +63 2 9524102 or +63 917 545 4888.

Step 2: After receiving a confirmation message via email or phone, deposit payment to Carlos V De Guzman | BPI | Account Number # 2900-0063-84. Afterwards, email a copy of your deposit slip to orders@mrcochinillo.com.

Step 3: Go to the pick-up location – No 5 Parakeet Street corner Swallow Drive, Green Meadows Subdivision, Quezon City – at the specified time to ensure the crispiness of the skin and tenderness of the meat of your cochinillo. Be sure to bring the deposit slip when you claim your order.

If you want to serve succulent cochinillos or any of the tasty dishes offered by Mr. Cochinillo at your family gathering this Christmas, it would be best to order as soon as possible. Note as well that cochinillo orders for pick-up from December 1, 2018 to January 3, 2019 will have a surcharge of 10% (but it will be so worth it!).

Disclosure: I attended the Bloggers’ Night hosted by Mr. Cochinillo. 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.