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.
So you’ve just clocked out but are not yet in the mood to face the long commute home. What can you do and where can you hang out to while away the rush hour?
If you’re near the foodie-friendly Tomas Morato area, you’re in luck. Tiyo Craft Kitchen & Bar located along Scout Rallos Street, as my fellow foodies from #WeLoveToEatPH and #SaanSaPH and I have recently discovered, may just be your next favorite hangout spot.
Here are the reasons why:
1) Luxurious ambiance with a vintage charm.
Stepping into Tiyo’s interiors is akin to entering a time portal to the era of Old Manila where elegance and comfort take center stage from the Escolta-themed mural, muted lighting to the white marble tabletops.
2) Pinoy artistry in food and drink preparation.
Tiyo serves a thoughtfully curated menu of local fare which takes the best representations of Philippine regional cuisine and painstakingly uses traditional ingredients and cooking methods, and yet has reinvented and served these dishes with a modern flair.
During our fun-filled foodie meetup, we were presented with viands that are familiar yet decidedly different from our usual fare, and definitely a lot more exciting to dig in to.
Manila Ensalada (Php180). Crispy and golden-brown okoy (deep-fried shrimp fritters popular in the Ilocos region) served with green mango, unripe papaya and assorted greens.
Lengua Kaldereta Nachos (Php380). The ubiquitous Mexican bar chow has been upgraded with the addition of tenderized and finely chopped ox tongue and generous dollops of kaldereta sauce and kesong puti sauce, flavored by salsa and malunggay chimichurri.
Inihaw na Liempo Sinigang (Php420). Take your inihaw na liempo (grilled pork belly) and sinigang na baboy (pork in sour tamarind broth), put them together and you have this delightfully deconstructed dish. Take the pork belly and tamarind gravy together with the sour broth or separately, it doesn’t matter. Both iterations are equally good.
Corned Beef Caldereta (Php460). Here’s a new and leveled-up spin to the breakfast classic, corned beef! Combine fork-tender house-made corned beef with tomato puree, liver and grilled veggies and you’ve got yourself a filling and flavorful dish!
Dagupan Bangus Bistek (Php290). Deboned milkfish in soy calamansi sauce and garnished with red onion, suitable for those who want to eat light.
Maranao Piyanggang Manok (Php390). Chicken pieces served with sakurab – a vegetable mainstay in Maranao cuisine – along with coconut cream, lemongrass, turmeric, garlic, onion and ginger. Each bite is an explosion of flavor.
Palitaw Mochi (Php185). Instead of the usual flat kakanin (glutinous rice delicacy), these are cute dessert balls served with latik and bits of cashew crumble and coconut. Each bite is a surprise as your palitaw could be filled with either Malagos chocolate, Dulce de Leche or Ube (purple yam).
Turron ala Mode (Php195). My dad’s home province of Bataan produces one of the most iconic sweets of the region: gabi (taro) ice cream. That regional delicacy tops the turron (banana fritters) and caramel drizzle of this dream dessert.
And the craftsmanship does not stop with the food. Tiyo’s bartenders also whip up exciting craft cocktails for the thirsty but exacting diner. These concoctions are designed around local spirits, highlighting their unique flavors while demonstrating their versatility.
Pedro’s Uprising (basi, lemongrass, brandy and mint). It is named after the leader of the 1807 Basi Revolt which came about when the Spanish colonial government banned the private manufacture of this fermented sugar cane beverage. This just goes to show that you can’t keep the Pinoy spirit down!
Jai Alai (basil, white rum, brandy-infused cinnamon, tea, calamansi and honey). Named after the pastime of my own tiyo when I was growing up, this drink is sweet and heady, just like nostalgia.
Blame It on the Barako (coffee liquer, cream, coconut rum, syrup and orange wedge). If you find yourself lying awake at night, dreaming of the next time you’ll get a sip of this cocktail, you can always #BlameItOnTheBarako.
With its nine-tap craft beer system and the biggest collection of craft beer in the city, there is something from the seasoned brew connoisseur to a newbie. Opt for a Sampler Flight (Php150) of three sample glasses of different craft beers and discover your new favorite brew.
Not into alcohol? Don’t sweat it because Tiyo’s Houce Iced Tea (Php85) is drink that quenches your thirst and soothes your soul. And that straw is actually edible! It’s made of rice and tapioca so after finishing your drink, take a bite out of the straw.
3) It’s exciting promos and events.
Knowing the Pinoy penchant for spotting and pursuing a good deal, Tiyo has promos that lets its guests enjoy more for less.
Until the end of July, enjoy Buy 1 Take 1 deals on all craft cocktails.
Get 3 Gin & Tonic drinks for only Php280.
Every Wednesday, Thursday and Saturday, get all the wine you can drink for only Php799.
During Ladies Night Wednesdays, all ladies get a free craft cocktail drink of their choice.
Every Tuesday and Saturday night, groove along with live musical entertainment.
With all these elements coming together, it’s easy to see how Tiyo Craft Kitchen and Bar is #TailoredToGoodTaste. So make a stopover at Tiyo tonight. You’ll be glad you did.
Many thanks to Michelle and Mik de Guzman and Ed Salvador of Tiyo Craft Kitchen and Bar for hosting this foodie meetup.
Tiyo Craft Kitchen & Bar is located at Second Floor, CKB Centre, Tomas Morato Avenue Corner Scout Rallos Street, Laging Handa, Quezon City, open Sundays to Mondays from 4pm to 1am, Tuesdays to Thursdays from 4pm to 2am and Fridays to Saturdays from 4pm to 3 am. For inquiries or reservations, call +63 932 8642593.
Did you know you can buy two drinks and get the same two drinks for free at Tiyo Craft Kitchen & Bar through Zomato Gold? Zomato Gold provides members with 1+1 deals on food or 2+2 deals on drinks.
Disclosure: Together with my fellow 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.
It was a wet and rainy evening when I made a long hop over from my workplace to Quezon City’s Banawe area to attend a Zomato Foodie Meetup at 13 Ubay Street Comfort Dining.
As I made way through Banawe’s narrow streets in the rain, I grew apprehensive thinking on where to park when I got there. Fortunately, the restaurant’s ground floor mostly serves as it parking space, giving diners somewhere convenient and secure to park their cars. According to the restaurant’s owner, Chef Zaza Sarmiento, parking space was one of her non-negotiables when it came to her resto’s layout: a boon, I’m sure, to many motorists who just want to feast on her brand of Filipino food.
Upon entering, diners are treated to a feast for the eyes with a tasteful display of various eclectic artwork which were taken from the chef’s own family collection and travels. From the array of masks reminiscent of Bacolod’s Masskara Festival and the huge colorful mural at the staircase to the photos depicting local life on the walls (taken by her grandfather), the restaurant’s interiors are unique and indicative of the personal and family memories close to the owner’s heart.
The dining area, which takes over most of the restaurant’s second floor, is quite spacious, able to accommodate an entire family reunion or an office Christmas party.
Together with other Zomato foodies, I partook of another feast: this time of dishes that Chef Zaza deemed as among her favorites yet are underrated. These were classic Filipino flavors and recipes that she gave her personal touch to and made from scratch, in line with her vision to bring families and friends together over good food.
We started with some Spanakopita (Php170). These are triangular deep-friend pockets filled homemade laing, tinapa and kesong puti (white cheese made from carabao milk), and served with a dipping sauce of braised tomatoes.
Among the chef’s number ones is the Sinigang sa Lechon Kawali (Php410). This dish made of deep-fried pork belly boiled in tamarind-sour broth with red raddish, kangkong (water spinach), sitaw (string beans) and okra has a sweet aftertaste that sets it apart from other versions of sinigang.
Its version of Beef Pares (Php390) on the other hand, brings slices of beef brisket stewed until tender in the restaurant’s pares sauce. It is best enjoyed with the restaurant’s homemade chili garlic sauce.
Vegetarians have something healthy yet hearty to enjoy as well: the Mushroom and Tofu Salpicao (Php180) brings a mix of button and shimeji mushrooms sauteed with deep-fried tofu cubes in a garlicky sauce.
Our meal was capped with a delectable scoop of homemade Langka Ice Cream (Php70). Jackfruit is a staple in many Filipino desserts but is seldom an ice cream flavor so this serving is a rare treat.
Plus, if you like your Filipino food with with some refreshing craft beers and ciders, you’re in for a treat: 13 Ubay Street is also the home of Elias Wicked Ales and Spirits.
There’s much to like at 13 Ubay Street, all centered around the resto’s desire to give comfort to its diners.
As can be gleaned from its name, this restaurant is located at No 13 Ubay Street, Santa Mesa Heights, Banawe, Quezon City. For inquiries and reservations, call + 63 2 5796484 or +63 917 8762692. It is open daily at 11am to 2pm and at 5pm to 11pm.
Trivia: Did you know that 13 Ubay Street also served as one of the locations of the teleserye “Pangako Sa ‘Yo”?
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.
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)
Filipino food sometimes get some flak for being unimaginative, too greasy, salty or sweet. Many of us, however, grew up with happy memories of the dishes that our mom lovingly prepared during holidays, our lolas slaved over the kitchen during family get-togethers, or were proudly served by our neighbors during fiestas. Criticism against our beloved dishes either go over out heads or are met with fiery backlash.
The thing with Filipino food is that one dish may have numerous versions, depending on the region, or even the family, that serves it. In fact, these recipes are even more enriched by the stories and histories that go into their preparation. Filipino food is basically an amalgamation of native and foreign influences, and can easily be adapted according to regional, familial or even individual tastes.
This makes the work of Limbaga 77, a Filipino restaurant located along Scout Limbaga Street in the foodie-friendly Tomas Morato area, all the more challenging. According to owner Sonny Fortuna, the restaurant tries to stay true to the traditional and classic Filipino recipes. But with so many regional or individual variations, which versions should the restaurant present?
Based on my experience during a recent Zomato Foodie Meetup held at Limbaga 77, the versions that showcases the use of traditional and native ingredients take centerstage. The dishes served belie, more than anything, the allegation that Filipino food is unimaginative.
Take for example the Stuffed Bulaklak ng Kalabasa (Php227), an appetizer that made of squash blossoms stuffed with native cheese and minced pork, dipped and batter and deep-friend to achieve that crisp golden brown layer that gives in to a sumptuous bite of melted cheese and pork.
The Green Mango Pomelo Salad (Php377), on the other hand, combines the citrus-y flavors of the fruits with the grilled shrimp. Some shrimp pieces are a bit over-grilled though.
Most of Limbaga 77’s offerings are reminiscent of the special Sunday lunches that Filipino moms prepare to feed the family after church. The Roasted Chicken (Php577), Bistek Tagalog (Php477), Crispy Bagnet (Php477), and Limbaga 77 Stuffed Laing (Php477) are all on-point as main dishes, showcased by the Danggit Rice (Php77) and Garlic Rice (Php57).
In the Pochero (Php577), in particular, the rich tomato-based broth provides a savory-sweet background for the slow-cooked beef short ribs, the crisp vegetables and saging na saba; in terms of presentation and use of fresh ingredients, I think the dish wouldn’t be out-of-place in a hapag-kainan during the colonial period.
Here’s some trivia for you: Did you know that the Pochero is one of the favorite dishes of Filipino reformist, writer and journalist Marcelo H. del Pilar? (Many thanks to fellow foodie Lawrence Chan for this interesting tidbit!)
The Buffalo Wings (Php277), was developed by the resto to appeal to younger diners who may want some finger foods for their after-office hangouts. Its blue cheese dipping sauce has some bits of cucumber in it, adding some cool freshness to the spicy dish.
However, for me, the star of the show is the Limbaga 77 Paella (Php1,277). Five people can share this hearty Filipino-Spanish masterpiece made with generous helpings of seafood – shrimp, mussels, clams and squid – as well as chicken, Spanish chorizo and hard-boiled eggs. It’s a good thing we foodies took a while in taking pictures of this dish together with the other viands served as the heated shallow pan the paella was served in gave the grains at the bottom a bit of a toasty crunch.
The desserts served also had interesting stories The Brazo Tableaand the Davao Tablea Cake, for instance, use cacao discs sourced from Davao, the country’s top producer and exporter of cacao, giving these confections a rich chocolate taste. (The cakes can be further improved to have a moist texture, though.)
If you ever wondered what other uses can there be for queso de bola beyond the Christmas season, look no further: Limbaga 77’s Queso de Bola Cheesecake has a sweet-salty flavor that will satisfy those who tire of too-sweet delicacies.
The classic chocolate mousse dessert also gets a local twist with the inclusion of native coffee to the Barako Brownie Mousse: the thick mousse is flavored with coffee and topped with rich powdered cocoa.
Here’s another trivia: Did you know that kapeng barakogot its name from varraco, the Spanish word for wild boar? In Spain, wild boar are very fond of eating the plant’s leaves and berries.
Two classic Filipino desserts were fused together in Bikoron: a mashup between the biko and turon wherein the mild-tasting kakanin is wrapped in lumpia wrapper, deep-fried and drizzled with a slightly sweet peanut sauce.
The last dessert served is the Perlas ng Mangga: the Philippines’ national fruit is given a backdrop of sweet cream and tapioca pearls.
Don’t think that drinks in this resto fall by the wayside: fresh and fruity blended concoctions were also served such as Lychee Grapes Shake, Minty Mango Watermelon and the Mabuhay Smoothie (coconut milk syrup with pineapple), each at Php177. I opted for the Grass Citrus Iced Tea (Php97), a refreshing brew of pandan and lemongrass with a hint of calamansi, to drink during dinner and a cuppa with baculicha, a sweetener often served with coffee in Vigan, after the meal.
Limbaga 77 is located at No 77 Scout Limbaga Street, near Tomas Morato Avenue, Barangay Laging Handa, Quezon City. It is open daily from 11am to 3pm and 6pm to 10pm. For inquiries and reservations, call +63 926 715 6134 or email limbaga77cafe@gmail.com.
Credit: Thanks to fellow foodie and flat lay slayer John Bunag for styling the flat lay of viands served.
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.
Jellybeans in the City 