Novotel Manila Araneta is located in the middle of the hustle and bustle of Cubao.
Despite this busy location, it offers its guests and visitors a welcoming haven to relax and rest for a bit.
Take for example its dessert bar Indulge.
Situated at the hotel’s lobby, Indulge can be a dessert stopover on the way to one’s hotel room, or before going out of the hotel.
It offers a variety of sweets – from premium ice cream and gelatos, shakes and floats to bread and cookies – that can serve as a yummy cap to a meal or as a snack treat to sate one’s sweet cravings in between meals.
Take for example the avocado ice cream I recently treated myself to. Imaginatively named Green with Envy, it is rich, creamy and not too sweet, with some crunch to it thanks to sprinklings of chocolate chips.
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.
Some cuisines achieve more of their potential when combined with the cooking styles, ingredients and nuances of other cuisines.
Take Bistro Charlemagne: A Concept By Little Asia for example. Named after its owner, Charlemagne Lim, this high-end restaurant offers Asian and European fusion dishes.
With its first branch well established in Nuvali in Sta. Rosa, Laguna, its second branch is situated in fifth level of Ayala Malls Feliz in Dela Paz, Pasig City, giving the denizens East of Manila a new and exciting dining option.
Walking through the lush greenery of Ayala Malls Feliz’ gardens (which gives you a breathtaking view of the nearby mountains of Antipolo) will lead you into the opulent interiors of Bistro Charlemagne. Mood lighting, plush velvet-upholstered chairs and large dark wood tables give diners a feeling of luxury and coziness. This place is great for romantic night-time dates and Sunday brunches with the family.
Together with other east-based foodies, I was invited to a foodie meet up held here where I sampled some of the resto’s delectable dishes:
Japanese Mixed Seafood Salad (Php315). Tuna, shrimp and kani tossed in spicy mayo and finished with ebiko (shrimp roe), tempura flakes and sweet soy. An exciting start to the meal with a bit of heat from the spicy mayo and contrasts in texture from the tempura flakes.
Vietnamese Spring Rolls (Php295). Unlike other spring rolls, this one is fried to a golden and crunchy crisp after being stuffed with glass noodles, pork and mushrooms, then served with the traditional Nuoc Cham dipping sauce.
Bistro Sisig Fries (Php295). Chopped and thrice-cooked pork cheeks sauteed in a creamy chicken liver sauce and served on top of crispy and golden French fries.
Little Asia’s Crispy Chicken (Php325). Have you ever noticed how some families have special recipes that get passed down through generations? This is one of them: a specially crispy chicken served with a freshly made gravy developed Charlemagne’s grandfather, enjoyed and shared to the world by three generations of restaurateurs.
Beef Tenderloin Rolls with Cheese (Php395). Don’t I always say that everything’s better with cheese? These rolled beef tenderloin slices sauteed in teriyaki sauce certainly are.
Shrimp Poppers (Php415). Plump and lightly battered shrimp deep-fried and tossed in the house’ special sweet chili mayo sauce and chili oil and served with a side salad.
Ox Sisig (Php325). Thrice-cooked ox tongue and ox tripe mixed witj the house’ special liver-mansi mayo and topped with chicharon bulaklak. A fresh take on the classic sisig dish!
S’mores (Php245) and Reese’s S’mores (Php245). We dipped graham crackers on roasted marshmallows laid on top of Ghirardelli chocolate ganache with the former and on top of peanut butter chips ganache with the latter.
Blueberry Custard Napoleones (Php245). Crisp puff pastry sandwiching vanilla custard and blueberry puree sauce, sprinkled with pistachio dust.
Pandan Crepe (Php245). Soft pandan-flavored crepe encasing shredded coconut stewed in coconut milk and coated in palm sugar. This is a surprisingly tasty dessert with a amazingly fresh twist on familiar flavors.
With these dishes and more on the menu, Bistro Charlemagne is where East meets West, and they do make a great combination.
And here’s some good news for people on a budget: you can sate your craving for your favorite Bistro Charlemagne dish with a set meal at only Php215! This already comes with rice, soup and iced tea.
Plus, birthday celebrants get the house special Little Asia’s Crispy Chicken free when they dine at Bistro Charlemagne with a minimum single-receipt transaction of Php1,995 within seven days of their birthday. Simply present a valid government-issued ID.
This Bistro Charlemagne branch is located at Fifth Floor, Ayala Malls Feliz along Marcos Highway, Dela Paz, Pasig City.
Another branch is found at GFF-6, Building B, Ayala Malls Solenad 3, Nuvali, Don Jose, Santa Rosa, Laguna.
For reservations and inquiries, call +63 049 2580846 or +63 917 8334223.
Disclosure: Together with other food bloggers, I was invited to attend a Blogger Event held in 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.
Kapitolyo is considered to be the foodie haven of Pasig, the city’s answer to QC’s Maginhawa Street and Marikina’s Lilac Street.
Kapitolyo is the place to be if you want imaginative and extraordinary dining experiences, in establishments that veer off the beaten path when it comes to restaurant concept, menu items or decor.
One such restaurant is Tittos Latin BBQ and Brew.
The brainchild of a group of friends who consider themselves “titos” already (hence the restaurant name), Tittos has a relaxed yet vibrant vibe that appeals to the titos and titas in all of us. From the huge colorful murals, its spacious indoor and al fresco dining areas, its friendly and accommodating wait staff to its huge servings of Latin American comfort food that appeals to the Pinoy palate, Tittos is the place to be for gastronomic adventures and fun times with friends.
However, there is more to Tittos than meets the eye which I found out when I attended a foodie meet up held there. And since I like to blab about my discoveries, here are things about Tittos that will make you hie yourself off to Kapitolyo stat.
One: It recently launched some new appetizing menu items.
Imagine sharing a meal with your crew that includes gastronomic delights such as:
Tapas de Chipa (Php295). Soft puff pastries served tapas-style with cream cheese, smoked salmon and truffle honey.
Tuna Tirataki (Php275). A Brazilian take on the Japanese tataki, sashimi-grade tuna is seared and served with a tangy spice mix, fried garlic, and garnished with a delicate black coral tuile.
La Lucha Salad (Php320). A very healthy salad that mixes in the trendy ingredient quinoa with mixed salad greens, corn, candied cashews, tempura-style oyster mushrooms, cherry tomatoes and crumbled white cheese drizzled with a honey balsamic dressing.
El Cesar’s Salad Burrito (Php320). In this Latin American deconstruction of the classic Ceasar Salad, lava-grilled chicken mojo is wrapped in flour tortilla together with mixed lettuce, soft-boiled eggs, garlic croutons, fresh parmesan, cherry tomatoes and Tittos’ own house-made Ceasar salad dressing, and served with some potato fries on the side.
Chiquittos (Php155). Fried chicken taco done as a deep-fried roll accented by white cheese and Mexican crema.
Garlic Shrimp BBQ Pizza (Php325) and Truffle Pork Pizza (Php345). Substituting the normal pizza dough with a flour tortilla, these pizzas give you maximo satisfaction through either the spicy garlicky barbecued shrimp toppings or the strips of pork belly over bechamel sauce together with melted cheeses.
Pasta Negra con Gambas (Php375). Squid ink linguine tossed with stir-fried prawns marinated in citrus and garlic bits.
Blackened Tuna Jaw (Php745). Lava-roasted tuna jaw rubbed with Latin spices served with grilled lime and honey chipotle sauce.
El Puerco ala Brasa (Php395). Tender slices of pork belly rubbed with dried red chilis then lava-grilled and topped with mole verde sauce.
Pan-seared angus steaks served with torched sofrito butter, crispy beef bits, Peruvian pink peppercorn, lime and Latin gravy.
Now, with these new inclusions to the Tittos menu, all the titos and titas have great reasons to come together and grab a bite!
Two: You can look forward to cool events and exciting promos come December
On December 2 from 7pm to 10pm, you can enjoy a Sunday Chill Night with acoustic music artist Tiara Shaye, along with five bottles of local beer and a plate of Nacho El Gigante for only Php399 or unli wine with a serving of Batata Frita for only Php499.
On December 4 – Taco Tuesday- get a Buy 1 Take 1 deal on all street tacos – Chiquittos, Chicharrones, Salted Egg, Shrimp, Beef Barbacoa, Baja Tuna and Venduras.
If you’ve ever been at Tittos and wondered what the “Ask for the secret” sign was all about, it’s the bread crumb that will lead you to a secret bar: Rm 16.
If you titos and titas ever want to disappear for a while to enjoy a drink (or two… or three…), check it out by seeking the big red vending machine, which, similar the closet to Narnia, leads you to a vastly different place: a speakeasy with subdued lighting in contrast to Tittos’ vibrant lights, and that serves cocktails and drinks with some Latin flair.
Curious about Tittos yet? Come on over to 16 East Capitol Drive, Kapitolyo, Pasig City. Call +63 2 5323414 for reservations. Tittos is open Mondays to Thursdays from 11am to 10pm, Fridays to Saturdays from 11am to 1am and Sundays from 10am to 10pm.
Disclosure: Together with other foodies, I was invited to attend a foodie meetup held in 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.
San Fernando, Pampanga is only about two hours ride from Manila. It is usually a place my family and I pass by on the way to our hometown of Bataan. While I may have visited the city once or twice over the past years (and usually on business), I have never thought of it as a foodie destination. (I admit now that this notion is a bit odd, considering that Kapampangans are known for their culinary skills.)
Fortunately, I recently took part in the Giant Lantern Festival Bloggers Tour organized by the city’s Tourism Promotion and Caravan Sub-Committee, YALLA Book of Coupons and the Giant Lantern Festival Foundation, Inc. Together with fellow bloggers, I toured San Fernando’s heritage sites and learned about the city’s thriving Christmas lantern industry and annual competition. Plus, our group was treated to an EPIC seven-stop food crawl of the city’s top restaurants.
I can hardly keep myself from talking about all the great foodie finds discovered during the tour, so I wrote a curated list of the “absolute must-trys” that represent the various cuisines available in San Fernando, Pampanga.
Check them out and try to include these restos in your itinerary on your next visit to the area.
Baked Goods: The Original Cheesebread at L.A. Bake Shop
L.A. Bakeshop prides itself on being the “Home of the Original Cheesebread.” And, oh, its artisan cheesebread is really worth boasting about! When served while still warm from the oven, it emits a sweet cheese-y smell that has you salivating. Bite into it and the soft fluffy sweet bread gives in to the explosion of cheese flavor in your mouth. Enjoy it for breakfast together with L.A. Bakeshop’s Spanish Bread and Tsokolateng Batirol for a truly indulgent start to your day.
L.A. Bakeshop is located along MacArthur Hi-way, Dolores, City of San Fernando, Pampanga, open daily from 7am to 9pm. For inquiries, call +63 045 4360153 or +63 916 2623098.
Italian: Shrimp Bisque Fusili at Parmisano’s
An exciting take on the Pancit Luglog, this dish features al dente fusilli pasta tossed in a creamy shrimp sauce, topped with onion leeks, plump shrimp, soft-boiled egg and bits of savory chicharon. What a fun way to enjoy a local classic!
Price: Php286
Parmisano’s is located at KM 78, San Agustin, City of San Fernando, Pampanga (across Vista Mall), open Tuesdays to Sundays from 12nn to 9pm. For inquiries, call +63 045 4027639.
American: Grilled Beef Steak at Meats and Match
For the true-blue carnevore like me, there is nothing like the taste of freshly grilled steak. Sourced from local farms, cooked to medium doneness and served on a sizzling plate together with mashed potatoes and buttered corn and carrots, the meat is tender, juicy and oozing with flavor. I love it when its accompanying gravy has caramelized a bit below the steak, adding a more intense flavor to every bite.
Price: Php194
Meats and Match is located along McArthur Highway, Dolores, City of San Fernando, Pampanga. For inquiries, call +63 998 9888917.
American: Double Smoky Mushroom & Cheese Burger at Roberto’s
Two juicy flame-grilled meat patties topped with a flavorful mushroom sauce and accompanied by crisp greens inside a warm burger bun. Crispy battered onion rings and tartar dip are served on the side.
Price: Php450
Roberto’s is located in Dolores (beside the Jose B. Lingad Memorial Regional Hospital), City of San Fernando, Pampanga, open daily from 10am to 9pm. For inquiries, call +63 998 9888914.
Seafood: Bag of Fresh Catch at Orange Bucket
Steamed or boiled crabs, shrimps and mussels in a savory-spicy Cajun-style sauce. It’s best eaten by hand and you can expect to be messy so take advantage of the disposable gloves and bib provided by the resto (it’s a lot more fun that way anyway).
Price: minimum order of 300g
Crab: Php540
Shrimp: Php450
Mussel: Php270
Clam: Php60
The Orange Bucket is located at the Erazone Square, Kalahi Business Road, Bgy San Isidro, City of San Fernando, Pampanga, open daily from 11am to 11pm. For inquiries, call +63 045 4022611, +63 906 2468000 or +63 998 8597750.
Filipino: Sizzling Sisig at 4MD’s Manukan at Ihaw Ihaw
Since Pampanga is the birthplace of the sisig, a Pampanga food crawl would hardly be complete without it. This dish is made in the traditional way: boiled and chopped pig ears and cheeks, seasoned with vinegar, and served on a hot plate with roughly chopped onions. I found this version dryer than other sisig I’ve tasted (which usually incorporate mayonnaise), but it did not detract from the taste.
Price: Php175
4MD’s Manukan at Ihaw Ihaw is located along MacArthur Hi-way, Dolores, City of Pampanga, open daily from 11am to 11pm. For inquries, call +63 045 9633283.
Dessert: Chiffonelle at Cafe Noelle
Made from the recipe crafted by the chef’s family matriarch, this dessert treat is composed of classic chiffon cake with a decadent yema custard filling and butter icing. It’s simple and light on the tastebuds but absolutely wonderful.
Price: Php140/slice; Php 980/whole cake
Cafe Noelle is located at the Greenfields Square along MacArthur Hi-way, Sindalan, City of San Fernando, Pampanga, open daily from 10am to 10pm.
The #PampangaFoodCrawl helped to open my eyes to the many gustatory delights available in the city of San Fernando and I look forward to my future trips up north so I can explore more of the city’s dining possibilities.
Planning a trip up north? Check out these restos and be sure to head out and experience more of what makes the city of San Fernando, Pampanga unique. Check out my previous blog posts on the city:
Disclosure: Together with other bloggers, I participated in a tour and food crawl sponsored by the city government of San Fernando, Pampanga. The experiences provided and food served were not paid for by the attendees including myself.
Degustation is the careful and deliberate tasting of various food with an eye towards appreciation of the science and artistry that goes into their preparation as well as their effect to the senses.
To mark its 29th anniversary, Ilustrado Restaurant introduces an 8-course degustation menu which will be available to its patrons throughout the month of October.
The menu was conceptualized by Ilustrado Restaurant’s Chef de Patron Bernice Pimentel, inspired by, of all things, a classic Pinoy song.
“My almost three year old nephew is in a “bahay kubo” sing-song stage and I can say that the vegetables in the song followed me everywhere making its way into our degustation menu.” shares Chef Bernice.
The influence of “bahay kubo” is apparent in the menu’s deliberate use of homegrown ingredients and incorporating them into continental dishes.
In fact, Chef Bernice’s plan for the restaurant’s own farm to table concept is already in the works. Among these initiatives are a partnership with Luntian Farms and growing the edible flowers that serve as garnishes for her dishes right at home.
Together with fellow foodies and food bloggers, I was able to sample this innovative degustation menu, which is priced at Php1,250 (plus 10% service charge). The menu included items that may also be availed of ala carte, such as:
Kangkong Pesto Brioche served with Boursin Cheese. The freshly baked brioche is amazingly light and fluffy, wonderfully accented by the herby cream cheese.
Kesong Puti Croquettes at Lato (Php175+). These are croquettes made with local white cheese, sea grapes (or locally called lato, which gives a burst of flavor from the sea with each bite), baby mesclun and Salsa Verde Aoili.
Oyster Laing Rockefeller (Php195+). Seafood dish made of Aklan oyster topped by the classic Bicolano laing made of coconut, chili and dried taro, with added parmigiano reggiano, lemon juice and panko. These add a rich creaminess and a spicy kick to the oyster.
Sayote Egg Drop Soup (Php125+). Chayote soup with a quail egg dropped in for added richness that warms the tummy, served with crunchy crostini.
Burong Mangga Sorbet. Pureed green mango churned and cooled into a sorbet to cleanse the palate in preparation for the main dishes.
BBQ Pulled Pork Tostadas (Php215+). Tender slow-cooked pork marinated in Pinoy-style barbecue sauce, served with refried mungo beans, papaya slaw on top of fried tortillas.
Sea Bass Sinantol (Php350+). Buttery Chilean sea bass fillet pan-seared then oven-broiled and served with fried rice sauteed in the Bicolano dish sinantol, as well as arugula.
Egg Pie Brulee (Php175+). Bruleed egg tart with dots of rose creme chantilly, slices of fresh strawberry, green grapes, and ripe mango. Accompanied by edible flowers, this dessert provides a sweet ending to the meal.
The degustation menu modernizes and localizes the continental viands it includes. It brings somewhat-forgotten local produce such as lato, sayote and santol back to the forefront of modern Philippine cuisine. The portions are well-calculated such that diners are able to appreciate each dish in its entirety but are not overwhelmed by flavor or quantity.
In keeping with a degustation’s aim to satisfy as many of the senses as possible, the menu features visually appealing and colorful food presentation, appetizing herby, fruity and earthy smells, and interesting interplays of various textures and flavors with each dish served.
This wonderful menu is best enjoyed inside Ilustrado Restaurant’s well-appointed premises. The converted Spanish era seminary, its aged wood furniture and antique bric-a-bracs all give the resto an old world appeal.
But do hurry: this delectable degustation menu will only be available within October.
Ilustrado is located at 5440 General Luna Street, Intramuros, Manila, open daily from 11.30am to 2.30pm and from 6pm to 9pm. For queries and reservations, call +63 2 5273674 or +63 939 9206822, or email catering@ilustradorestaurant.com.ph. For more details and updates, check out Ilustrado Restaurant on Facebook, Twitter and Instagram.
Disclosure: Together with other food bloggers, 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.
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!)
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.
The second stop of our Zomato Food Crawl was held at the Lime and Basil Thai Restaurant, tucked away along Sicat Road in a residential area off the Aguinaldo Highway on the way to Mountain Ridge.
Surprisingly, despite the location and the rainy weather, it was still filled with families who want to enjoy a more exotic cuisine for lunch.
Its grounds are surrounded with greenery and garden decor with an Asian, Zen-like feel. Sadly, due to the rains, we were not able to dine outside (but we did hold our flat-lays there, though). It would have been quite enjoyable to feast on the Thai dishes while enjoying the refreshing Tagaytay breeze.
The resto’s interiors also has a distinctive Asian decor, from the bric-a-bracs that line the walls, the proliferation of indoor greenery, and the colorful accessories that accent the place.
Some items in one of the inner rooms are also for sale. These include small mortar and pestle sets, decorative jars, local raw wild honey and more.
Thai cuisine is characterized by the intricate balance of five flavors: sour, sweet, salty, bitter and spicy. An emphasis is placed on the strong aromatic elements and a spicy edge. These flavors came into play with the dishes served to our group which included:
Fresh Spring Rolls (Php270). Rolled herbs, carrots, cabbage, tofu and noodles topped with a sweet chile relish. A hit for those who want to eat something light, fresh and healthy!
Tom Yum Goong (Php410). The dish’s name translates to “lemongrass shrimp soup.” It is a hot and sour soup with large shrimps. It is reminiscent of the Pinoy sinigang but with more complex flavors owing to the herbs and chilis mixed in.
Lime and Basil Salad (Php340). The resto’s namesake salad contains fried egg, basil, lettuce, peanuts and shallots lightly doused with a sour tamaring dressing. I find it a good palate cleanser after tasting the more flavorful dishes.
Stir-Fried Chicken with Cashews (Php380). Sauteed bits of chicken cooked with cashew nuts in a salty sweet sauce.
Kao Pad Saparod (Php360). Fried rice served in a bowl made of pineapple which adds some sweetness to the salty rice.
Pad Thai (Php350). A sweet-savory noodle dish, most commonly served as street food in Thailand.
Kaeng Deng Kha Moo (Php770). The Thai version of the Pinoy Crispy Pata with a red curry sauce. The crackling skin was very crispy while the meat was quite tender. It went well with the pineapple rice.
Kao Neiw Mamaung (Php220). A beautifully presented dish, it consists of glutinous rice, coconut milk and luscious slivers of ripe mango. It is doused with condensed milk for some added sweetness.
Thai Iced Team (Php110). What Thai meal is complete without its signature iced tea? This refreshing beverage is made from strongly-brewed tea with some additional spices and sweetened with sugar and condensed milk.
The dishes were tasty and well-presented, quite excellent representatives of Thai cuisine. These will help in broadening the horizons of the Filipino palate.
Lime and Basil Thai Restaurant is located at 9104 J. Rizal Street, Barangay Sicat, Tagaytay. It is open weekends from 11am to 9pm and weekends from 10am to 10pm. For reservations and inquiries, call +63 915 627 6393.
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.
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.
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.
Nestled amidst the hustle and bustle of Cubao is Novotel Manila Araneta Center’s newest restaurant concept – Sabor Bar de Vinos – a welcome haven for the urban denizens seeking some respite from the daily grind.
My fellow foodies and I were warmly welcomed by Novotel’s staff and its digital marketing manager Angela Silvestre, who told us more about Sabor, as well as made recommendations for our highly anticipated repast (all were good calls, by the way).
This newly opened wine bar boasts of warm and colorful Spanish-inspired interiors, a highly Instagrammable outdoor sitting area which also serves as a venue for live musical performances, an extensive wine collection and masterfully prepared tapas. All of these elements help the bar’s patrons to #SABORthemoment.
Its name Sabor translates to “flavor,” a philosophy made apparent with the elegant serving of its delectable sangria and tapas offerings.
Sangria is an alcoholic drink that originated from Spain. Technically a variation of the fruit punch, it consists of red wine mixed with chopped fruits and sweetened with sugar water and fruit juice.
Sabor has three signature sangria concoctions created by its expert mixologists. These drinks are priced at Php360 for a 250ml glass, Php900 for a 450ml half carafe and Php1,200 for a 750ml whole carafe.
The Sangria de Rosa, for instance, is a mixture of rose wine, tequila, pureed guava, strawberry syrup, the juices of pineapple and lime, and as well as mint leaves.
The Sangria Blanco, on the other hand, is made of Savignon blanc, vodka, the juices of lime, apple and lychee, and basil leaves.
Lastly, the Fortress Sangria combines red wine, brandy, grenadine, the juices of orange, lemon and lime, cinnamon and lemonade.
Lightweights like me, take heart! You do have the option to request the bar staff for virgin versions of your chosen drinks. That way, you can enjoy all the fruity flavors without the alcohol. (Plus, better for you if you’re driving afterwards. Remember, don’t drink and drive.)
Feeling a little adventurous? Try mixing your own sangria from the mixing station beside the bar. Some of our group did and while the results of their efforts ranged from delish to disquieting (and oh, the names we came up with for those concoctions!), the experience of mixing your own drink (or watching someone else make the attempt) is not to be missed.
We enjoyed our drinks together with the tapas, small servings of tasty Spanish cuisine, expertly prepared by Sabor’s own chefs Josh Mara and Glenn Estrella which include:
Smoked Salmon Roulade (Php350) – A scrumptious roll of made of dill, cream cheese and sun-dried tomato with capaers – mandarin sauce wrapped in homemade smoked salmon.
Mushroom Croquette (Php350) – A mixture of finely chopped Porcini, Portobello and Button mushrooms, covered with a crunchy layer of breadcrumbs and accompanied by a blue cheese sauce.
Beetroot Arancini (Php350) – Crunchy crumb-crusted balls stuffed with marinated beetroot (hence the pink color of the filling) accompanied by goat cheese fondue.
Galician Empanada (Php350) – Galician style empanada stuffed with marinated chicken and herbs.
Sauteed Chorizo in Red Wine (Php350) – Sliced Spanish chorizo sauteed in red wine, herbs and red onion, served rosemary focaccia.
Gambas al Ajillo (Php350)– Delectable shrimps served in a Spanish style sauce flavored with lemon, paprika, olive oil, white wine, parsley and chili flakes, then served with tomato focaccia.
Selection of Cheese (Php690) – An assortment of cheese accompanied by crackers, nuts, Taggiasca olives and radish. Here’s a tip: After tasting the cheese, a bit of the sangria jelly can help freshen the palate.
Bitter Ballen aka Dutch Meatballs (Php350) – A mixture of veal, chopped parsley and onion covered in bread crumbs and served with mustard.
Tiramisu the Classic Way (Php250) – Amaretto-flavored mascarpone cheese layered with coffee-soaked lady fingers and topped with cocoa powder, a fitting cap to the meal!
Sabor’s tapas are varied with complex flavors and well-presented with a continental flair but can still be appreciated by those with a decidedly Pinoy palate. For instance, some guests do request for rice to go with their flavorful chorizos or gambas dishes (to take full advantage of those flavorful sauces and drippings), and who’s to say that it’s wrong to enjoy your food that way?
The combination of the wine and food served turned our group from a bunch of relative strangers into a fun and boisterous crowd by the night’s end which just goes to show how good food, good drinks and good company make for a great time.
Sabor Bar de Vinos is located at the Ground Floor of Novotel Manila Araneta Center in Cubao, Quezon City. It is open from 5pm to 2am, Tuesdays to Saturdays. For reservations and inquiries, call + 63 2 990 7888.
Disclosure: Together with other foodies and bloggers, I was invited to attend a food and wine-tasting at this wine bar. All the food and beverage items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.
The Jellybeans Edit 