restaurant review – Page 62 – Jellybeans in the City

Hoegaarden BGC Food Crawl: i Darts DASH

#ThirstyThursday continued for me and my fellow foodies when we hied ourselves off to i Darts DASH, the third stop of the Hoegaarden x Zomato Food Crawl (the second for li’l ole’ latecomer me).

i Darts DASH is the first electronic darts bar in the country using DARTSLIVE2 machines developed by SEGA Sammy in Japan. It uses soft tip darts thrown at electronic dart boards which automatically tallies scores of players. Not confident with your darts skills? No worries because there are also friendly and helpful darts instructors on standby, ready to help you up your game.

Here, you can challenge your friends to a fun (and safer) game of darts over cool drinks and yummy eats.

And speaking of cool drinks, bottles of Hoegaarden were waiting for us as soon as we entered the bar.

Hoegaarden is a Belgian beer brand. Would you believe it has been around for six centuries? In the mid-1500s, Belgian monks have been brewing witbier (white beer) flavored with orange peel and coriander. These brews are referred to as white beer because, being unfiltered, they appear white or hazy.

Personally, I discovered that I like Hoegaarden for its crisp and refreshing mouthfeel and lack of a bitter aftertaste despite having only a mild sweetness. I found that it goes superbly with a wide variety of bar chow such as:

Corn Tempura (Php180). Corn kernels rolled in cheese seasoning (because everything is better with cheese!)

Vietnamese Rice Roll (Php200). Served with both peanut and hoisin sauce (but I love it with just the peanut sauce!)

Enoki Nest (Php240). Enoki mushrooms dusted with Japanese spice togarashi and lemon zest, served with curry mayo.

Chicken Karaage (Php260). Juicy bite-size chicken tenders served with barbecue sauce, honey mustard sauce and Japanese mayo.

Naked Nachos with add-on Chili Beef (Php255). Crispy corn tortillas served with nacho cheese sauce, pico de gallo with ground beef simmered in tomatoes and spices.

Buffalo Chicken Pizza (Php340). Features strong spicy and zesty flavors from the blue cheese, chicken breasts, mozzarella and buffalo sauce.

Great eats, cool drinks, a rousing game of darts. What more can I ask for in a night out with friends?

i Darts DASH is located at the Fourth Floor, C3 Annex Building, 7th Avenue corner 30th Street, Bonifacio High Street Central, Bonifacio Global City, Taguig. For reservations and inquiries, call +63 2 8190787 or +63 917 3173926.

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.

Hoegaarden BGC Food Crawl: Versus Barcade

It was a #ThirstyThursday Night for me and my fellow foodies as we met up in the second stop of the Zomato x Hoegaarden Food Crawl (the first for li’l old latecomer me): Versus Barcade.

What is a “barcade,” anyway?

As embodied by Versus Barcade, it is the crossover between a bar and an arcade: a place where you can enjoy you favorite drinks while playing old-school video games.

And here, you can also get a glass of Hoegaarden available on tap or draft.

Hoegaarden is named after the Flemish village recognized as the birthplace of the Belgian white beer, or witbier, if you will. This beer is unfiltered and flavored with coriander and orange peel, creating a crisp sweet and sour taste.

Now, I’m not much of a beer drinker, but with a sip of Hoegaarden Rosee, a sweeter and fruitier variant, beer drinkers have got themselves a new convert.

With my new favorite drink and my boisterous group of friends, I munched on the gamely named bar chow that Versus Barcade set out for us which include:

Legend of Nachos (Php345). Nacho chips topped with a combination of cheese sauce, tomato salsa and chili con carne. It’s got quite a spicy kick to it, so better have your beer handy as you take a bite into this.

Isaw the Sign (Php275). Crispy, deep-fried intestines. Another street food that will take you back to your childhood.

Q’Wek Q’Wek (Php300). That guilty pleasure street food: bright orange deep-fried battered quail eggs served with a sweet chili sauce.

Galagambas (Php440). Sauteed prawns in garlic and olive oil. The prawns were fresh and plump.

Winner 2x Chicken Skin Dinner (Php275). Marinated and deep-fried chicken skin best munched on while gaming.

Vega’s Beef Salpicao (Php400). Juicy tenderloin cubes sauteed in garlic and olive oil. This so flavorful; I found a piece of bread and scraped the oil from the bottom of the bowl to savor that garlicky goodness.

Rigatoni ala Luigi (Php320). Rigatoni pasta tossed in a creamy mushroom sauce together with shrimp and Italian sausage.

With my glass of Hoegaarden Rosee on-hand, these bar chows and my lovely foodie friends, my first Hoegaarden Food Crawl stop was a blast!

Versus Barcade is located at Ground Floor, Uptown Parade, Bonifacio Global City, Taguig. For inquiries and reservations, call +63 2 8390302 or +63 995 5541412.

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

Summers are for great times with great food, and spent with great friends.

Together with my fellow foodies, I experienced what certainly seems to be the start of a great summer.

In a recent Foodie Event hosted by Ombu Kusina, it launched its newest and coolest offerings: three new scrumptious halo-halo flavors!

The halo-halo is a favorite Pinoy dessert made of crushed ice, evaporated milk and other sweet ingredients such as nata de coco, beans and coconut strips, served layered on top of each other, but then mixed together so that each spoonful is a mixture of sweet ingredients and the crushed ice. Ombu does its own take on this classic icy treat, with three flavors, available only during the summer, at only Php160 each. These include:

Milk Tea. The milk tea craze has surely hit the country and how! Now this exotic drink which originated from Taiwan flavors the Pinoy halo-halo through the use of brewed Earl Grey black tea.

Mango. Fresh ripe mango are pureed, mixed with milk then frozen to create mango-flavored crushed ice, served with the usual halo-halo ingredients and toppped with succulent mango cubes.

Tres Leches. As the name implies, the crushed ice is flavored with three kinds of milk and topped with creamy leche flan. This is my favorite among the new halo-halo variants.

Ombu’s Chef Griffin Oraiz explained that what sets Ombu’s halo-halo treats apart from similar offerings from other restaurants is the use of flavored ice: the flavors are infused into the ice, resulting to a more intense taste and creamier mouthfeel.

Ombu also showcased some its signature dishes which are well-suited for the summer, such as:

Suzi Wong Sandwich (Php270). A three-layered sandwich made of ham, cheese and pickles between four slices of butter-toasted crusted bread and served with house-made deep-fried purple camote chips.

Tinapa Croquettes (Php240). Tinapa (smoked milkfish) is combined with a creamy bechamel sauce and sauteed onions, then coated with breadcrumbs, deep-fried to a crisp golden brown and served with a house-blend special garlic mayo dip.

Three-Cheese Pizza (Php420). Mozzarella and cheddar cheeses are combined with the local kesong puti, a home-grown cheese made of carabao’s milk, on top of a crisp oven-baked pizza crust.

Tokwa’t Baboy (Php260). Tokwa (tofu) are cut into cubes, fried and served with hearty pork chunks in a house-blended spicy soy vinegar sauce. This is actually a great complement and a traditional companion to the next dish which is the…

Arroz Caldo (Php130). The traditional Pinoy version of rice porridge with chicken pieces, it is highlighted by the use of cured, soft-boiled “ramen-style” eggs that adds a different dimension of flavor to the Pinoy merienda staple.

These dishes and the seasonal halo-halo flavors all adhere to Ombu Kusina’s modern take on Filipino cuisine: infusing classic Pinoy dishes with new and exciting cooking styles and influences. These help to make Pinoy cuisine fresher and more relevant to a growing number of foodies, who are looking for their next food adventure.

And if that isn’t reason enough for you to hie on over to Ombu for a taste of its innovative and flavorful dishes, how about this: use my code – VIPBeingJellybeans – when you dine in and get 10% off your food bill!

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Say hello to a gastronomically fantastic summer with @ombu_resto’s refreshing halo-halo blends (milk tea, tres leches and mango) and their new merienda menu. Plus!!! Use my code VIPBeingJellybeans when you dine in until May 11 and get 10% off your food bill! Thanks for this summer treat, Ombu! . . . . . #foodieph #foodph #pinoyfoodie #yummyph #foodiegram #foodgasm #whattoeatph #saansaph #welovetoeatph #foodbloggerph #manilaeatup #beingjellybeans

A post shared by Jellybeans in the City (@beingjellybeans) on Mar 16, 2019 at 6:39am PDT

Check it out and let me know what you think!

Ombu Kusina is located at the Ground Floor, Sequioa Hotel, Mother Ignacia corner Timog Avenue, South Triangle, Quezon City, open daily from 6.30am to 10.30am. For inquiries and reservations, call +63 2 441179.

Read my review of a previous visit to Ombu Kusina here.

Starting the day right at Milky & Sunny, Tomas Morato

We keep hearing that breakfast is the most important meal of the day.

No wonder, with all the health benefits that the meal has been touted to confer on those who partake of it. Among the positive effects that Natural Food Series website purports that breakfast brings are:

Promoting psychological health. Eating food rich in brain-nourishing minerals like potassium, magnesium and selenium helps in improving concentration and guarding against illnesses such as Parkinsons and Alzheimers.

Giving energy to your body. Breakfast powers your body to do the work you need to do for the rest of the day.

Promoting heart health. Food with nutrients such as omega-3 and good fats help in maintaining cardiovascular health by enhancing your heart’s cells healing power.

If these samplings of health benefits aren’t enough to get you to rushing to wolf down some breakfast as soon as you wake up, then Milky & Sunny‘s all-day breakfast menu surely would.

While most of us usually enjoy the first meal of the day at home, Milky & Sunny prides itself on breakfast dishes you will journey to their nearest branch to taste.

Together with fellow Zomato foodies, I was able to try out some of the resto’s signature dishes which include:

Buttermilk Chicken Caesar Salad (Php200). The resto claims that the the dressing is the real deal and I can agree. The Ceasar dressing is well-incorporated balanced into the crisp lettuce, while the deep-fried battered chicken breast adds some heartiness to this light dish.

Tapa Rice Meal with Egg (Php225) and Garlic Lonnganisa Rice Meal with Egg (Php190). With these hearty meals, you can choose how you want your rice (plain or garlic) and eggs (scrambled or sunny side up) to be served. Yep, it’s your call. The tender beef strips of the tapa were cooked in a special Pinoy-style marinade with a great harmony of salty and sweet flavors, while the garlicky longganisa goes quote well with the eggs.

Crispy Kare-kare with Rice (Php320). Crunchy pork belly served on a bed of rich peanut sauce together with leafy greens, eggplant and banana bud, along with a serving of salty bagoong (shrimp paste).

Lechon Kawali with Rice (Php175). The classic Pinoy dish is comprised of pork belly simmered to tenderness then deep-fried in a pan until crispy and golden. Together with rice, achara and lechon sauce, it is a filling and flavorful meal.

Margherita Pizza (Php180). A light yet tasty pizza made of tomatoes, Italian cheeses, fresh basil and extra virgin olive oil on a thin crunchy crust.

Strawberry Banana Pancake (Php180). Two pieces of regular-sized pancakes mace with strawberry puree and served with frothy whipped cream, banana slices and drizzles of strawberry and chocolate syrup.

Hazelnut Banana Crepe (Php300). Vanilla-filled crepe topped with ice cream and served with banana slices and drizzled with chocolate syrup.

Malted Milkshake (Php150). Its flavor is driven by the toasty milk powder blended with milk and topped with crea, and nuts.

Soybliss Ice Cream (Php100). A non-dairy ice cream that caters to the lactose-intolerant and the health conscious. I opted for the Avocado flavor which has a strong soy flavor and is not too sweet. I wish the avocado flavor is more apparent, though.

With healthy and hearty choices of food to break your fast, Milky & Sunny is a happy start to your day. Check this place out and let me know what you think!

This Milky & Sunny branch is located at Ground Floor, Ignacia Place, 62 Mother Ignacia Corner Sergeant Esguerra Avenue, South Triangle, Quezon City. It is open from Mondays to Saturdays, from 11am to 5pm.

Check out my reviews of other breakfast places:

Pi Breakfast & Pies, Ugong

Spice Cafe, City Garden Grand Hotel

Fika, Capitol Hills

Little Owl Cafe, New Manila

Quarks and Quills, Banawe

Sunnies Cafe, Megamall

AM/PM Brunch. Bar. Cafe., Tomas Morato

Sake-tasting at Dohtonbori, Greenhills

Sake, an alcoholic beverage made of fermented rice, is a long standing tradition in Japanese cuisine. It can be served chilled, at room temperature or heated, depending on the drinker’s preferences, the quality of the sake and the season.

During a recent Sake Masterclass held in Dohtonbori’s first-ever store in Greenhills, my fellow foodies and I were treated to different kinds of sake produced by Japan’s premier sake brewer Kubota, paired with the resto’s okonomiyaki and other dishes. With the help Kubota’s Sake Master Keichi Nagatsuka, our group traced the history and traditions surrounding the production of sake.

Kubota Sake are produced in the Niigata prefecture, one of Japan’s quality rice producing areas, where various factors come into play to bring about Japan’s celebrated sake. From the premium Gohyakumangoku rice grown in the area, the water from melted snow to the cold snowy climate that limits bacteria growth during the brewing process, Niigata is home to many sake breweries.

Kubota is also guided by the principle of Jizake – the brewing of sake with the natural resources of the region. This ensures that the production of sake also protects the land, the natural environment and the local community. Even washi, the paper used to label the sake bottles, are handmade by a local artisan.

The sake we sampled during the event include:

Kubota Senjyu. Characterized by its moderate aroma, a delicate palate and clean and crisp finish, it can be served chilled or slightly warmed. Paired with Butatama (Pork) Okonomiyaki and Chicken Karaage.

Kubota Junmai Daiginjo. With a hint of pear and melon, its elegant aroma, and the blend of acidic and fruity flavors, it can be served chilled for diners to enjoy the clean and crisp aftertaste or at room temperature to savor its unique aroma. Paired with Veggie Supreme Okonomiyaki and Chicken Shio.

Kubota Manjyu. Kubota’s flagship premium sake with a complex yet pleasant flavor, floral aroma and smooth texture, it can be served served slightly chilled or warmed. Paired with Kalbi (Beef) Yakiniku and Four Cheese (Mozarella, Cheddar, Parmesan and Gouda) Okonomiyaki.

The pairings of Kubota sake with Dohtonbori’s okonomiyaki and other signature dishes helped to bring out their complementing flavors, with sake supporting the tastes and textures of the viands.

Dontonbori is named after one of Osaka’s principal tourist destinations known for its myriad of food choice and vibrant nightlife. The restaurant is driven by “Teppan Communication,” the philosophy that seeks to make the environment surrounding the teppan enjoyable and fun, where diners experience a sense of connection to each other as they share a meal. (Teppan is the iron plate on which the restaurant’s signature dishes are cooked in front of the diner.).

The resto’s signature dish is the okomiyaki, the Japanese savory pancake comprised of various ingredients. Its name is derived from “okonomi,” which means “how you like” and “yaki,” which means “cooked.” Dohtonbori’s okonomiyaki is made with okonomiyaki flour imported from Japan, eggs, cabbage, green onions, tempura bits, and other ingredients.

This Dohtonbori branch is located at Cullinan Prime Building, 8 Missouri Street, Greenhills, San Juan City open daily from 11am to 10pm). For reservations and inquiries, call +63 2 5702765.

Other branches are located at:

Third Floor, Mega Fashion Hall, SM Megamall, Ortigas, Mandaluyong City (open daily from 11am to 10pm)
Second Floor, UP Town Center, Katipunan Avenue, Diliman, Quezon City (open Sundays to Thursdays from 10am to 9pm and Fridays to Saturdays from 10am to 10pm)

Upper Ground Floor, Main Building, SM City North EDSA, Bago Bantay, Quezon City (open daily from 10am to 10pm)
Second Floor, Entertainment Mall, SM Mall of Asia, Mall of Asia Complex (MOA), Pasay City (open daily from 10am to 9pm)
Upper Ground Floor, SM City Fairview, Novaliches, Quezon City (open Sundays to Thursdays from 10am to 9pm and Fridays to Saturdays from 10am to 10pm)
Pacific Star Building, Buendia Corner Makati Avenue, Salcedo Village, Makati City (open daily from 10am to 10pm)

Disclosure: Together with other foodies, I was invited to join a Sake Masterclass 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.

Everyday’s a good day for ice cream at Sundays by Merry Moo, The Podium

What’s the simplest pleasure that you can picture yourself freely indulging in come the long hot summer?

For me, it’s ice cream, of course!

The icy yet velvety creamy feel of it on my tongue and the bursts of sweetness on my tastebuds combine to bring back memories of my childhood’s enjoyable summers, slurping this cool treat.

Well, with Sundays, Merry Moo’s first in-line ice cream store at the Corner Market Food Hall in the Podium, I won’t have to venture far to have a taste of my favorite ice cream flavors, and more.

Sundays by Merry Moo, The Corner Market Food Hall

Merry Moo made a name for itself with its artisanal and premium ice cream. Believing that happy cows make great dairy, it sources its milk from dairy farmers in Laguna whose herds are given expansive pastures to graze and roam freely. Since its dairy is non-UHT (Ultra Heat Treated), its milk and cream retain their flavors and nutritional content.

To guarantee freshness, Merry Moo’s ice cream is churned in small batches using fresh and locally sourced ingredients to produce yummy icy desserts that bring smiles to the faces of those who taste them.

Together with my fellow foodies, I was able to taste some of its new flavors which are:

Bananarama. Brown sugar is added to Cavendish bananas which are then oven-roasted. Afterwards, the mixture is blitzed, added to fresh milk and cream, then allowed to steep overnight to let the flavors intensify before being placed in the ice cream batch freezer. Chocolate cookie chunks are then added to the churned ice cream.

Spanish Bread and Doughnut. Curiously, these two flavors come from the baked products that inspired them. To infuse the ice cream base with these flavors, the breads are blitzed then added to the milk and cream base. The mixture is allowed to steep overnight then placed in the batch freezer. More chunks of Spanish bread or doughnuts are then added to the churned ice cream.

Yogurt. Hacienda Macalauan in Laguna, Merry Moo’s dairy supplier, also produces Greek yogurt. This is used to infuse Merry Moo’s milk and cream base, resulting in ice cream that is a little more tart but still yummy.

My scoops of these decadent treats were served on a crunchy waffle bowl, sprinkled with my chosen toppings: Horlicks, a sweetened malt-based powder, and buttered pecans.

The ice cream flavors sure are unusual, but call to mind tastes and textures that are near and dear to us. Who hasn’t whiled away a lazy afternoon munching on warm buttery Spanish bread, or added bananas to ice cream to for added fruity sweetness? Who hasn’t been caught in the recent frozen yogurt craze?

What I love most about Merry Moo’s ice cream is the thought and care that goes into the creation of each flavor. I plan to drop by one of its stalls soon to taste more of its flavors like Avocado and Salted Chocolate.

A scoop of Merry Moo’s premium ice cream flavors sells for Php115 while one of gourmet flavor sells at Php135. Add Php15 to drizzle your preferred sauce on it or add your favorite toppings for an additional Php20.

Want Merry Moo at your party? Have a scooping station for as low Php8,500, good for 100 servings.

For the mumshies out there: Did you know that through its partnership with Mommy Treats, Merry Moo produces the country’s first and only lactation ice cream? At only Php450/pint, enjoy flavors such as Dark Chocolate, Sea Salt Caramel and Match Green Tea packed with milk boosters to improve your milk supply.

Sundays by Merry Moo is located at the The Corner Market, Second Floor, The Podium, ADB Avenue, Ortigas, Mandaluyong City, open daily from 11am to 10pm.

A walk on the wild side at Wyld Kitchen x Bar, Tomas Morato

Tomas Morato is home to a vibrant foodie scene: concept restaurants abound in the area, each offerings its own take at particular cuisines.

Along Mother Ignacia Avenue, for example, is Wyld Kitchen x Bar, a new haven for Quezon City denizens seeking to destress and enjoy a few drinks and eats in a hip yet intimate setting.

Inspired by the wilderness of Colorado in the US, the restobar has a rustic feel to it but tempered with modern sensibilities such as zero waste and sustainability. The wall hangings resembling tree branches and the heavy tables, for instance, are made of recycled wood and metals. All utensils are reusable, and even the metal straws.

During a recent meetup with fellow Zomato foodies, I was able to sample some of this restobar’s nature-infused offerings, which include:

Wyld Beef Burger (Php450). A perfectly blended and grilled beef patty with an earthy and smokey flavor and juicy texture, accompanied by a mulberry steak sauce, poached egg, cheddar cheese, lettuce, tomato and onion in a warm brioche bun.

Grilled Herb Marinated Flank Steak (Php550). Medium-grilled slices of flank steak served with a compound herb butter, thick fried potato wedges, sauteed French beans and cherry tomatoes.

Fish and Chips (Php380). Beer-battered cream dory served with potato fries and a zesty egg dressing.

Pesto Pasta (Php350). House-made pesto sauce with pistachios, microgreens and parmesan. It gets an additional touch of nature with its garnish of edible butterfly pea flowers.

Our group was also able to sample Wyld’s imaginatively prepared signature cocktails such as:

Non-alcoholic drinks

Butterfly Fizz (Php95), made of soda water and fresh lemon juice accented by a butterfly pea flower.

Aloe & Coco (Php90), made with aloe vera juice, fresh basil and nata de coco.

Alcoholic drinks

Afterglow (Php250), made of gin, calamansi liqueur, housemade camote tops syrup and fresh lemon juice.

Radiculous (Php280), made of vodka infused with radish (of all things! :-)) elderflower liqueur, aloe vera juice and garnished with a slice of pickled radish on a spear.

In Love with Cacao (Php295), a mixture of cacao liqueur, coffee liqueur, amaretto, brandy and cinnamon powder. I chose this drink as I’m a coffee and chocolate lover. Sipping on this sweet and icy cocktail in between bites of the food served was refreshing, and it gave me a happy buzz for the rest of the evening.

With its rustic and laid-back atmosphere and its refreshingly unique take on its food and drink offerings, it sure seems like Wyld Kitchen x Bar is a welcome addition to Tomas Morato’s food scene!

Wyld Kitchen x Bar is located at Second Floor, The Grandia Place, 143 Mother Ignacia Avenue, South Triangle, Quezon City, open Sundays to Wednesdays from 5pm to 1am and Thursdays to Saturdays from 5pm to 3am. For inquiries and reservations, call +63 919 9908805.

Did you know you can buy two drinks and get the same two drinks for free at Wyld Kitchen x Bar through Zomato Gold? Zomato Gold provides members with 1+1 deals on food or 2+2 deals on drinks.

You can also book your table using Eatigo to get up to 50% off your food bill.

A taste of adventure at Camp Curry, Ayala Malls Feliz

I’m not much of an outdoors girl… Who am I kidding? I’m not an outdoors girl. Period!

But sometimes, I do wonder about adventures that could be had if only I was willing to rough it. Say, camping for example. The fun of pitching tents, cooking food in an open fire and having fun in the great outdoors… all these were just daydreams.

Well, thanks to the newly opened branch of Camp Curry in Ayala Malls Feliz, I can have most of the fun of camping, especially the good food that can be enjoyed, and I don’t have to rough it!

Founded by Chef Takashi Sato in Yoyogi, Tokyo as a curry shop specializing in vegetables, Camp Curry soon grew to become a full-blown restaurant, even acquiring the honor of being dubbed “Tokyo’s best curry.” With the opening of its second store in the Philippines, right here in my hometown of Pasig, it has further secured its foothold in the country.

Camp Curry is notable for its camping theme, indicative of Chef Sato’s love for the outdoors. The store’s interiors have a lively and colorful theme with various camping gear such as bags, lamps, Thermos tumblers and more, all artfully scattered across the restaurant. Rows of little banners hang from the ceiling, adding to the place’s festive atmosphere. An open design lets the diners take a peek into the goings-on in the kitchen while wait staff, attired similar to camp counselors, are at the ready to take them on a spirited culinary adventure.

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Japanese curry, Camp Curry’s raison d’etre, have grown in popularity in recent years. Japanese curry is less spicy and a bit sweeter than Indian curry. Normally served as a gravy on top of rice, it is considered one of Japan’s national dishes.

Together with my fellow foodies from #WeLoveToEatPH, I was able to sample some of Camp Curry’s specialty dishes.

A flamin’ hot start to the meal is the Spicy Nachos (Php250), crisp nacho chips slathered with melted cheddar cheese, lean ground meat and topped with cherry tomatoes, cilantro and a Cajun spice mix.

Camp Curry serves combo rice plates with meat and veggies such as BBQ Pork Belly & Chunky Vegetables (Php330) and BBQ Prawns & Chunky Vegetables (Php420). The meat and prawns had the slight sweetness and yummy char from the grill, and quite tender to the bite! And note: those veggies really are chunky! Sauteed with a smattering of spices, they add to the variety in texture and taste of the dishes. Now is definitely a good time to start lovin’ some veggies!

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These were served with Camp Curry’s signature sauces on the side, such as Cheesy Curry (Japanese curry topped with mozzarella and parmesan) and Super Spicy (Japanese curry made extremely spicy – this one deserves a warning so beware!).

The BBQ Grills also feature some non-curry viands such as the BBQ Pork Belly & Mashed Potatoes (Php249) and BBQ Shrimp & Mashed Potatoes (Php330).

Appetizing new additions to the menu that we tried include the Gyoza Cheese (Php199), Potato Croquette (Php130), Curry Ebi Fry (Php330), and Yakisoba (Php220). The Kani Salad (Php60) and Japanese Potato Salad (Php60) also gave us an occasional respite from the abundance of spice in the other dishes.

We sweet peeps also deserve something sweet so we capped our meal with CAMP’s S’mores Special (Php180), graham crackers topped with roasted marshmallows, drizzled with chocolate syrup and a dollop of matcha ice cream with a smattering of candy sprinkles, and CAMP’s French Toast (Php190), French bread infused with milk and egg, toasted on a hot iron skillet, sprinkled with cinnamon powder and served with a dollop of vanilla ice cream. Yum!

Lastly, have you ever heard of lassi? It is a spiced yogurt drink that originated in India. Add mango puree into the mix and you have Mango Lassi (Php150), a refreshing drink to soothe the palate after such rich and spicy fare.

This foray into Camp Curry was a fun adventure for me and my fellow foodies!

This Camp Curry branch is located at the Ground Floor, Ayala Malls Feliz, Dela Paz, Pasig City, open daily from 11am to 10pm. Another branch is located at Ayala Triangle Gardens, Salcedo Village, Makati City, also open daily from 11am to 10pm.

Have a Festive Pinoy Fiesta every Sunday at City Garden Grand’s Spice Cafe

Fiestas are so deeply ingrained in Filipino culture. It is a time when family and friends can come together over good food to celebrate and spend time together. It is also a time that we city slickers anticipate, as these occasions are usually the only times we get to taste the much-vaunted heirloom recipes of our lolas and titas.

This is what my friends from #WeLoveToEatPH were treated to when we attended the food tasting event for Spice Cafe’s All-Filipino Breakfast Buffet.

Spice Cafe is one of the restaurants in City Garden Grand Hotel located along the busy Makati Avenue. With its scenic view of the surrounding streets and buildings and its festive atmosphere, it provides a happy venue to enjoy one’s favorite Pinoy delicacies.

For instance, who could say no to starting your day with either a silog (sinangag and itlog – garlic fried rice and fried egg)? Digging into this winning combo with either a longganisa (sausages), tocino (cured pork) or bangus (fried smoked milkfish), or all three is sure to bring back memories of lazy Sunday mornings when our nanays or lolas would prepare for us a sumptuous breakfast.

For those who want to indulge their inner carnivore for their first meal of the day, check out its carving station! For one thing, who would say no to bacon, lots and lots of it? Also, the crispy pork belly is absolutely delish!

Some people like to start their mornings with something light instead. How about some cereals and breads? Personally, I love Spice Cafe’s cheesy ensaimada. It had the light and fluffy texture, and the salty cheese had a nice contrast with the sweet bread. I also had trouble choosing between guinataang mais and champorado and I figured, why not both?

Did you know that according to the American Dairy Association’s random sampling survey, pizza is America’s fourth most craved food behind cheese, chocolate and ice cream? We Filipinos have grown to love it so much and made it our own.

Have a sweet tooth? Take your pick from so many dessert choices available: leche flan, biko, mango sago and turon.

My fellow foodies and I had our fill of these treats, and, of course, took full advantage of the resto’s posh interiors for our photo opps!

Good food in great surroundings plus great company equals a great time. If our laughter and banters are any indication, you could say that we foodies truly had a very great time!

Fiestas embody the Pinoys’ love for family, friends and food, so treat your nears-and-dears to a festive fiesta with Spice Cafe’s All-Filipino Breakfast Buffet! At only Php800, it’s available every Sunday from 6am to 11am.

Spice Cafe is located at 7th Floor, City Garden Grand Hotel, 8008 Makati corner Kalayaan Avenue, Makati. For inquiries and reservations, call +63 2 8888181.

Check out my write-up of City Garden Grand Hotel’s Firefly Roofdeck here.

Need some tips to maximize your eat-all-you-can experience? Read my buffet survival guide.

Chill sounds and good eats at Pied Piper Gastrolounge, Ermita

Like the fabled children of Hamelin, the denizens and passersby of Ermita, Manila’s Arquiza Street as well as guests of the Red Planet Hotel Manila Bay, will find themselves drawn to the bright lights, good music and chill vibe of the Pied Piper… Well, the Pied Piper Gastrolounge, that is.

For people who love to enjoy their favorite brews along with their meals, gatrolounges (also known as gastropubs) are the place to be. In these places, they are assured of a steady supply high end beers to satisfy their discerning tastes while still indulging themselves in hot dishes know as “pub grub.”

In contrast to the usual pub grubs, however, Pied Piper Gastrolounge’s menu features a fusion of Japanese and other cuisines, thanks to the input of Chef Mikel Aguirre. It also has some classic Pinoy-style grilled items courtesy of managing partner Carlo Religioso, the man behind Daddings Kitchenette.

Together with my fellow foodies from #WeLoveToEatPH, I was able to sample some of its offerings during its pre-anniversary concert.

These include:

Bacon Sushi Roll (Php250). Smoked pork is wrapped in nori and sushi rice and topped with torched bacon. Dipped into soy sauce with wasabi, this is a sure winner!

Crispy Spareribs (Php320). Meaty pieces of pork ribs are braised for three hours, grilled for a smokey flavor and then deep fried to get a crispy exterior. Dipped into the house barbecue sauce, it’s a must for every carnevore.

Baked Tahong (Php280). A Japanese version of the bar staple, this baked mussels dish make use of a special Japanese cheese sauce.

To accompany our food, we had our fill of Rhum Cokes (Php150/glass) and Vodka Sprites (Php150/glass).

This shindig was also marked by musical performances by Viva Hotabes Maricar dela Fuente and EB Babe Molly Baylon.

With the resto’s chill surroundings, friendly staff, good eats and cool sounds, it was a spirited night for me and my friends at the Pied Piper Gastrolounge.

Pied Piper Gastrolounge is located at Ground Floor, Red Planet Hotel Manila Bay, Arquiza Corner Alhambra Street, Ermita, Manila. (Note: Parking may be a problem). It is open everyday from 10am to 1am. For reservations and inquiries, call +63 927 2915211.