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Category: Food Reviews

  • Review of Steak77 (Tomas Morato, Quezon City)

    Review of Steak77 (Tomas Morato, Quezon City)

    To celebrate Valentine’s Day this year, we went to Steak77 for our date night. This restaurant near the Tomas Morato Circle looked really cozy and elegant. It specializes in premiere steak such as US Angus Fillet Mignon, Tomahawk, Kagoshima Wagyu A5 Ribeye. The question is: Is it a must-visit prime cut destination?

    Review of Steak77 (Tomas Morato, Quezon City)

    Ambiance:

    Steak77 is a trendy steakhouse where you can wear your extra tight tuxedo shirt. The tables are topped with white linen cloths, and the setting is quite dark with an intimate vibe, yet it didn’t feel stuffy. This date-night spot pretty much exudes power, glamour, and romance. We enjoyed the smooth classical instrumental music playlist on the background and appreciated the quietness as well; we were the only customers at the time of visit, so it felt like we had the entire place reserved for us alone.

    Service:

    Service was prompt and attentive. My only gripe was that we weren’t informed beforehand that they don’t accept credit cards as payment for steak. :O We were surprised when they told us about this policy only when the bill came. Albeit the mishap, I give points to the waiter who was patient enough to take our photos repeatedly until we got a nice shot. The place was dim so we had difficulty adjusting the right camera shutter speed and ISO settings. The waiter was also apologetic when he informed us that the dish we initially wanted (risotto) was unavailable.

    Food:

    We had one piece each of their complimentary bread, which we paired with the French Onion Soup (PhP 290). While so many versions of the French Onion Soup taste like a cup of burnt-onion tea with melted cheese trying its best to cover up the flaws, this one was really nice and flavorful. Its broth had a base of rich beef and onion topped with crostini, mozzarella and toasted brown. Each spoonful was a mix of melted cheese, broth, tender onions, and bread. Love it!

    Two types of US Angus Prime Ribeye appeared on the menu: Classic and Steak77. When asked, the waiter said that the difference lies in the marinade. The class US angus prime ribeye was seasoned only with salt and pepper, while the Steak77 was made with their in-house special blend of sauces. So we ordered the latter without hesitation.

    The price on the menu was PhP 725 for 100g, but in reality, this steak is only available per 320g serving, which means we should multiply the cost by 3.2 to get the real price. It was confusing and misleading so I suggest that they include this information on the menu once and for all.

    Anyway, we requested for the steak to be cooked medium well, and it was perfect. Served with side veggies and mashed potato, the slab of steak dazzled our palate; it tasted great and even better without gravy. It was juicy, tender, moist, and with nice marbling, too. We could have ordered wine to go with the steak but didn’t since I’m breastfeeding and I can’t take anything with alcohol.

    Price for Value:

    We had high hopes and were pretty satisfied with the tastes of both food we had. The portions of the dishes were also enough to share for us two. But was the PhP 2,320-steak really worth it? Oh boy, the price tag attached to it was a head scratcher. I thought it was too much for that one piece and we could have scored a good-quality steak in another restaurant at half the price.

    My key takeaway: When in Steak77, prepare to dine on a “higher plane.” The serene ambiance in a luxurious setting may well justify the sky-high tab, so for a dream-come-true meal, it’s as good as it gets. Caution: It’s not for the weak of wallet.

    [schema type=”review” name=”Steak77, Tomas Morato, Quezon City” description=”66 Timog Ave, Diliman, Quezon City, 1103 Metro Manila” rev_name=”For more information, contact (02) 282 5522″ author=”Rochkirstin Sioco” pubdate=”2019-02-14″ user_review=”3.8″ min_review=”0″ max_review=”5″ ]

  • Review of Nobu Restaurant (Nobu Hotel Manila, Parañaque City)

    Review of Nobu Restaurant (Nobu Hotel Manila, Parañaque City)

    Nobu Restaurant is the world’s most recognized Japanese restaurant, known for its innovative new-style cuisine, paired with a hip crowd and celebrity following. We had a Sunday brunch here last month and were wowed by the extravagant buffet spread of sashimi and fusion sushi dishes. Everything was spectacular and a feast for both the eyes and the palate. Like Chef’s Nobu’s other restaurants, the food at Nobu (in City of Dreams Manila) follows in the tradition of Japanese cuisine with Peruvian and local flavors mixed in.

    Review of Nobu Restaurant (Nobu Hotel Manila, Parañaque City)

    Ambiance:

    Elegant and calm surroundings make an incomparable backdrop for the exquisite view at Nobu Restaurant. The setup is buffet, fine dining with counters presenting food and showing how chefs prepare and serve the dishes. Wide open spaces of the lounge area are matched with some intimate booths at the sides.

    Food:

    You think you have to choose among freshly made Japanese sushi, sashimi rolls, yakitori, grilled seafood, but life is never this hard. Of course you get all! The Nobu Sunday Brunch is a well-curated buffet where you get cold dishes, hot dishes, grilled food from the kushiyaki station, crispy pork belly at the carving station, bread and lavish desserts.

    I was super hungry when we came in, and the first things that greeted our gaze were the Nobu Sushi and Sashimi. I filled my plate up with Salmon Karashi Su Miso, Cup Sushi, Tuna Tataki with Matsuhisa Dressing, Shima Aji Jalapeno, House Special Roll, Oshizushi, Salmon Skin Roll, Crispy Spicy Tuna Roll, New Style Sashimi, and Chirashi—basically every starter that pleased my eyes. 😛

    https://www.instagram.com/p/BtaK-5olKMY/

    Next, we turned to the hot items and thoroughly enjoyed a mix of cooked seafood, vegetables, and meat as well. You can’t go wrong with: Shrimp Wasabi Pepper, Umami Chicken, Salmon Honey Soy Glazed, Beef Gyudon,  Kabocha with Quinoa Salad, Seafood Udon, Okonomiyaki, Miso Soup, and a steaming portion of Japanese Rice.

    But the highlight of mains for us had to be the kushiyaki station, where a chef grilled skewers of beef, pork, chicken, salmon, chicken skin, baby octopus, nasu, shiitake mushroom, leeks, squid, wagyu beef, eggplant, and more—to be paired with a choice of wasabi pepper, terriyaki, or anticucho.

    Just beside it was the carving station. We had an ample serving of the porchetta and vegetable fried rice.

    Seafoods like crabs, shrimps, lobsters, oysters, and mussels can be grilled by request. The grilled scallops and oysters tasted exemplary.

    Lastly, at the dessert section, there’s a wide selection of bread, pastries, and cakes, plus a matcha white ganache chocolate fountain, for dipping strawberries and brownies. We were all smitten with the sweet treats, but of all desserts (there’s a lot), the green tea, mango, vanilla, and raspberry sorbet stood out most. Runner-ups were the eclairs (vanilla, coffee, chocolate) and the baked a la minute (oven-based warm chocolate cake with green tea ice cream). #foodcoma

    For drinks, we had lychee and cucumber mocktails. The natural flavors worked together in wonderful harmony.

    Price for Value:

    Offered at PhP 2900, the Nobu Sunday Brunch Buffet is available every Sunday, from 11:30am to 3pm. It’s inclusive of all food, sodas, juices, mocktails, coffee and tea. Alternatively, diners may choose to have the brunch with free flowing Moet & Chandon, a selection of Champagne cocktails, Bloody Marys, Mojitos, wines and beer, at P4,500++. Surely, the steep tab is not for the timid but the consistent level of taste and service makes you feel special.

    No doubt, Nobu Restaurant in Nobu Hotel Manila stays true to its reputation for delivering great food. It is a recommended place to celebrate any special occasion or whenever you want to pig out and make sure all the calories will be worth it. The luxurious ambiance with a “sweep you into another world” feel, exemplary staff, and super delicious Japanese food justify the cost. Each bite provided interesting and unique flavors. It will be an expensive meal, but it is a perfect spot for those who regularly enjoy sushi and seafood.

    [schema type=”review” url=”https://www.noburestaurants.com/manila” name=”Nobu Restaurant” description=”Level 1, Nobu Hotel Manila, City of Dreams Manila, Asean Avenue corner Roxas Boulevard, Parañaque” rev_body=”For reservations, contact 800-8080 (24 hours), 691-2882, 691-2885 or email noburestaurant@cod-manila.com” author=”Roch Sioco” pubdate=”2019-02-03″ user_review=”4.8″ min_review=”0″ max_review=”5″ ]

  • Presotea is Now in the Philippines! (Robinsons Magnolia, Quezon City)

    Presotea is Now in the Philippines! (Robinsons Magnolia, Quezon City)

    What’s Presotea? Nope, it’s not just another milk tea store from Taiwan! Presotea serves milk tea but not only that. It specializes in serving brew-to-order tea based beverages with unique flavors and cocktails that bring out the distinct tea flavor every time.

    Presotea is Now in the Philippines! (Robinsons Magnolia, Quezon City)

    We met with the owners today and learned that what sets it apart from all the rest is its brewing technology. The name “Presotea” is derived from espresso-tea, since it uses a high-temperature and high-pressure espresso machine to extract the essence of tea. Each cup is freshly made in front of the customer giving them a fresh tea flavor and a healthier way of drinking tea with a bittersweet aftertaste.

    With an excellent technological background in tea orchard management, they have a meticulous tea selection process and professional R & D team in its process and preparation. The espresso machine they use in the store is inspired by the Western technology and Eastern tea culture. The management from Taiwan even flew here in Manila to train the staff on how to use their espresso machine.

    We tried all sorts of different tea variants and flavors. Each one was delightful! Truly, picking a personal favorite took me some time. What I also like is that the teas they serve aren’t concocted and made from powder form or the artificial kind. Presotea’s teas are brewed from actual tea leaves.

    The top sellers are Japanese Milk Tea Macchiato with Red Bean, Blueberry Aloe Vera, Signature Fruit Tea Fusion, A-li-shan Iced Tea, Signature Tea Latte with Pearl, PPJ (Pearl, Pudding, Jelly) Milk Tea, Matcha Latte with Red Bean and White Pearl, QQ Passion Fruit Tea, White Peach Tea Macchiato, and Apple Passion Yakult. The teas can be served either hot or cold, depending on the customer’s preference. Sugar and ice levels can be adjusted. Also, there’s an option to go for a zero-calorie sweetener (liquid stevia). Additional toppings are optional: black pearl, coconut jelly, grass jelly, pudding, aloe vera, white pearl, red bean, and cheese macchiato.

    https://www.instagram.com/p/BtFWTtfDEkr/

    I ordered the Japanese Milk Tea Macchiato with Red Bean and Louie got the Wintermelon Milk Tea. The taste of milk tea and red bean together is heaven for me. The cream macchiato lends an extra smooth and creamy finish, with an appealing taste of fresh cream that lingers on the palate. I got 50% sugar and it was just sweet enough for my liking. Wintermelon Milk Tea was another great choice. Unlike in other tea shops, this one has real wintermelon in it (not sugar). The end result is a milk tea with a sort of haunting soft sweetness resembling caramel with a twist. 🙂 Love it!

    https://www.instagram.com/p/BtF3yNgl2Xy/

    Here’s the Presotea menu, for your reference. Prices are affordable!

    Launched in the first week of January 2019, Presotea in Robinsons Magnolia is the first branch in the Philippines. But internationally, it has over 300 franchise stores. Presotea has been well established and successfully launched in Taiwan since 2006. Through its outstanding management and product quality control, the brand has become one of the well-known tea shops in Taiwan and the business is still growing. It’s also present in countries like Indonesia, Canada, China and Australia.

    [schema type=”review” url=”http://www.presotea.ph/” name=”Presotea” description=”2nd Floor Robinsons Magnolia” author=”Roch Sioco” pubdate=”2019-01-26″ user_review=”5″ min_review=”0″ max_review=”5″ ]

  • Review of 1919 Grand Cafe (Binondo, Manila)

    Review of 1919 Grand Cafe (Binondo, Manila)

    The site of the old HSBC building has now been transformed to a very beautiful and elegant cafe in Binondo. After restoration and retrofitting done last year, it’s now called 1919 Grand Cafe. For a bit of history, the old Hong Kong & Shanghai Banking Corporation (HSBC) was built from 1921 to 1922 and it was inaugurated on September 22, 1922. It’s located on a quiet and dark street frequented by filmmakers near our home. We could literally walk towards it with ease but for utmost convenience, we decided to just drive to the massive cafe for lunch one day before the New Year. 🙂

    Review of 1919 Grand Cafe (Binondo, Manila)

    Ambiance:

    The interior design looks upscale but not stuffy. It’s the kind of place that’s perfect for almost any occasion, as it can accommodate large groups and even has function rooms with TVs on the second floor. These private rooms are great for hosting meetings, birthday celebrations, and other intimate events for four to about 20 people. The cafe accepts a minimum fee (differs per room) that’s consumable for food and drinks.

    1919 Grand Cafe has a high ceiling and there’s a long bar at the far side making for a strong solo diner option. Behind the bar, you’ll see how the staff prepares and makes food in action. The dark walls with dark wood panels and polished floors give a nice warmth to the ambiance. Seats serve as accents and they’re upholstered in bright, Skittle-colored fabrics. I also love that their pillow cases have different witty statements on. 🙂

    The walls are filled with built-in shelves displaying various decors, vintage stuff, and some wine bottles. The crowds were mostly made up of families who were slightly dressed up, fitting in right in this refined setting.

    Food:

    It was my first time to encounter the word “Albondigas” (PhP 450) on the menu. I asked the waiter and he said it’s vegetarian balls with pomodoro sauce. Inside, there’s white fungus, potatoes, and mushrooms. Served fried in a richly tart tomato sauce, these meatless balls are the ultimate comfort food for vegetarians. With a bevy of textures, it’s a healthy adaptation of a classic Spanish dish. Suddenly, I got interested to try creating these myself at home. I found a recipe here. It’s a must-try for vegans!

    We were warned that the pizza would take about 45 minutes to serve, so it’s best to order it right away if you intend to. Hence, it was a delight to have the Assorted Flavor of Pizza (PhP 680) on the table before half an hour passed. The four flavors were: cheese, vegetarian, seafood, and Hawaiian (bacon and pineapples). We each got a thin slice of everything and were thoroughly pleased. The crust was pretty good. It had the exact right balance of soft, chewy and crunchy. Taste-wise, the pizza was perfect on its own, no need to beg for condiments. So yes, it was worth the wait!

    https://www.instagram.com/p/Bsfm9UAFPE5/

    Baked Rice Caldereta (PhP 490) is one of the house specialties. Packed with rice and topped with cheese, the baked beef caldereta was extremely flavorful. Showing off savory essence, the beef was tender and lean, while the chopped carrots imparted a balancing sweetness. Order with confidence.

    Wonderfully plated with garlic bread, Pasta Negra (PhP 430) or the Squid-Ink Pasta was another striking dish. Imbued with a noticeable brine from the squid ink, the pasta consisted of clams, squid, and shrimp. Each one contributed to more notes of the ocean. Love it!

    Crisp, tender, and tasty are probably the best three words to describe 1919 Grand Cafe’s Salt and Pepper Spareribs (PhP 380). These are always a crowd-pleaser as a popular dish in Chinese cuisine. The flavors of salt and pepper seemed to temper and complement each other.

    Price for Value:

    The next time you’re planning to go on a food trip in Chinatown, make sure to include 1919 Grand Cafe in your list. The sleek interior design, attentive service, and food are spot on, with reasonable prices to boot. Here, you can’t expect to get generous portions of authentic Chinese food when in Binondo, but you’ll be equally satisfied with their nicely executed dishes. Check it out!

    [schema type=”review” url=”https://www.facebook.com/1919-Grand-Cafe-356900175145154/” name=”1919 Grand Cafe (Binondo)” description=”117 Juan Luna St, Binondo, Manila, 1006 Metro Manila For inquiries, call (02) 429 7068″ author=”Roch Sioco” pubdate=”2019-01-26″ user_review=”0″ min_review=”4″ max_review=”5″ ]

  • Review of Alter Ego (New Manila, Quezon City)

    Review of Alter Ego (New Manila, Quezon City)

    Why the name Alter Ego? From their About page, it’s because the mélange of flavors comes from the east and the west. We were surprised to find that it’s located on a street a few steps away only from Robinsons Magnolia. It was almost like a revelation and I guess not many people have already figured this out.

    As with Kokoro Japanese Grindz, we booked a reservation here via Eatigo hence getting a good deal of discount from our bill. So, with “two personalities coexisting in a single self,” does their concept of having an alter ego actually work? This restaurant offers familiar and recognizable dishes catered to modern palates, but with new and exciting twists. There’s a different spin that could be put on with each dish, and the possibilities seem limitless!

    Review of Alter Ego (New Manila, Quezon City)

    Ambiance:

    Alter Ego Fusion Restaurant has a calm and quiet ambiance. It’s the kind of place where you can kick back for hours, chat nonstop with friends, or work with your laptop on. It’s a laid-back place where you can enjoy your meal with no rush. Since it’s like “a hidden gem in New Manila,” we were the only customers when we came in so I had a great chance to take pictures of all parts of the restaurant.

    Overall, the theme and interior design looked elegant and decent. There’s a front part featuring Azucar products proudly displayed at a chiller, and the justify and right wings where customers are to be seated. Outside, there’s an al fresco area, complete with a colorful wall mural, for a youthful vibe.

    Food:

    The food at Alter Ego strikes a difficult sweet spot; there were both hits and misses.

    It was raining that day, so we thought soups would be a good start. We got Seafood Ravioli Laksa (PhP 220) and also shared a warm bowl of Pumpkin Soup Souffle (PhP 205). The presentations were simple, and the flavor profiles were so subtle. I didn’t like them as much as I expected from the descriptions on the menu.

    As compared to the traditional laksa I relish, this one with seafood coconut broth was bland for my liking. The ravioli in the soup didn’t come out fresh but rather frozen then heated, far from the kind that would create a good sensation.

    With a cheese souffle on top, the pumpkin soup wasn’t favored too much either. The egg white was fluffy like a cloud and just as light, but the soup itself had a weak stock with a little taste of seasoning and didn’t taste anything special.

    Okay, so we didn’t have a strong start at Alter Ego. Following the soup dishes was a comfort Filipino dish given a twist by preparing it sous vide for six hours. Nicely plated, the twice-cooked pork belly (PhP 340) was probably the best thing we had here. The grilled pork belly perfectly went together with the ratatouille and the buttered basil rice. It had a good amount of fat and meat, and the flavor was quite sweet. The veggies in the mix livened it up, and we liked it.

    Lastly, we got Devil’s Curry (PhP 230). It’s a fun course but not so much a “can’t-miss” entree. Cooked with Portuguese-Malay curry sauce, southeast Asian chili, herbs, and spices spiked with vinegar, the seared chicken dish was interesting and last meal-worthy. The bold spice and warm notes of curry brought depth and interest to an otherwise basic curry. I loved that the chicken was tender and the sauce was a little thick, which complemented the steamed white rice well.

    Price for Value:

    Alter Ego in Hemady, Quezon City provided us some enjoyable dishes and some not-so-impressive ones. Nevertheless, this casual restaurant featuring balanced Eastern-Western fusion dishes deserve some attention. Choose main courses well for a boss-impressing lunch or a lingering wine-fueled dinner. Since it’s quite empty at peak mealtime, there’s more opportunities to book the place for an event. It’s a nice neighborhood hot spot where diners can leave with a novel experience. Without the 30% discount from Eatigo though, prices would seem more expensive considering the value.

    [schema type=”review” url=”https://www.facebook.com/iamalterego/” name=”Alter Ego European-Asian Fusion Bistro” description=”41 Dona Hemady Corner 1st Street, New Manila, Quezon City” rev_body=”For inquiries, call (02) 622 6109″ author=”Rochkirstin Sioco” pubdate=”2019-01-20″ user_review=”3.1″ min_review=”0″ max_review=”5″ ]

  • Review of Kokoro Japanese Grindz (Tomas Morato, Quezon City)

    Review of Kokoro Japanese Grindz (Tomas Morato, Quezon City)

    Kokoro Japanese Grindz offers Japanese-Hawaiian fusion food and specializes in sushi rolls, ramen, and takoyaki. We came here for lunch and enjoyed 30% discount off the bill thanks to Eatigo. Based on photos and reviews online, the ultimate showstopper has to be their sushi rolls.

    Review of Kokoro Japanese Grindz (Tomas Morato, Quezon City)

    Ambiance:

    Kokoro Japanese Grindz seems like a neighborhood-y type of haunt. The setting is photogenic and lovely to behold. With light wooden fixtures, colorful backdrops, and ambient lighting, this restaurant on the ground floor of Creekside Square doesn’t lack in charm. The decors may be minimal, exuding a vibe of surf culture, but there’s no need to be fancy anyway.

    Food:

    Usually when a restaurant has many menu sections, it’s not a good sign, but here there’s much more good than bad. We tried getting one from each section and ended up with a bunch of pretty items that tasted as good as they looked.

    For our starter, the Gyoza (PhP 160) wasn’t the most memorable but it was okay. The ground pork filling was tasty and the wrappers were pan-fried to just the right consistency, providing a light, savory crunch to accentuate the meat. The dish was accompanied with soy ginger sauce. Although this condiment wasn’t even necessary, it complemented the gyoza well.

    Secondly, we opted to try their Takoyaki (PhP 140). I was craving for it for a long time now and was pleasantly satisfied with its overall taste and texture. With a good mouthfeel, the takoyaki was filled and topped with lots of precious goodies and a riot of condiments: negi, cabbage, aonori, katsu sauce, wasabi mayo, mashed egg, and katsuobushi (dried, fermented, and smoked skipjack tuna). These battered octopus balls were seriously a delicious and gooey Japanese treat!

    Since Kokoro Japanese Grindz is also known for its ramen, we couldn’t get away not ordering at least one. We shared a bowl of Taboo (PhP 330). It’s ramen with tonkotsu broth base with triple garlic, served with fried garlic, mayo, garlic oil, kizami nori, pork belly chashu, negi, moyashi, and ajitama. It was creamy but not too thick. There’s a comforting profoundness to the broth that I enjoyed, all brightened up with a bit of seaweed which gave a hint of umami depth.

    Loco Moco (PhP 290) is their take on Hawaii’s comfort food. It looked appetizing on the plate, served with pork belly chashu, gravy, sunny side up egg, togarashi, negi, and kizami nori.

    As shared on my Instagram feed, Bathala (PhP 280) is the bomb! What more can I say? It’s a textural and tasty masterpiece, with sweet, salty, and spicy flavors in one bite. The preparation was flawless and this one really conveyed all the wonderful characteristics of its ingredients beautifully accented by just a kick of moderate heat. If we ever go back to this restaurant, I’d order this again with no hesitation. Yum!

    https://www.instagram.com/p/Br7tMbnlUhy/

    El Diablo (PhP 250) was another standout. Made with tuna, crab meat, avocado, cream cheese, baked tempura shrimps, wasabi mayo, sweet sauce, aonori, habanero sauce, this deep-fried sushi roll had a balanced bite of sweet and savory I reveled in. There was much more going on here than in your typical roll. Loved. It!

    Their specialty sashimi, Abura Salmon (PhP 220) was served with their special blend soy sauce, ginger, cilantro, and sesame seeds. The course brought out no less than four cuts for us to enjoy. The salmon had a clean and mild taste and was great with a dab of soy.

    Finally, we opted for something with vegetables and quickly, the Veggie Spring Rolls (PhP 150) filled up that last remaining bit of space in our stomachs. Tightly wrapped with rice paper, the rolls were composed of cucumber, avocado, shredded carrots, and green leaf lettuce. The pieces had a satisfyingly crunch but were a little bland. Good thing, the Japanese sesame dressing was also provided for the rescue.

    Price for Value:

    Operating somewhat under the radar, Kokoro Japanese Grindz did not disappoint. Hardcore sushi roll purists may be put off by the liberal use of toppings, but I found that they largely added a new dimension to the dish. Many bites were great but there were also those that were okay to pass. Service was attentive, with excellent recommendations and a good cadence of dish delivery. Prices have good value; the range won’t burn a hole in your wallet.

    [schema type=”review” url=”https://www.facebook.com/Kokoro-Japanese-Grindz-186702658810184/” name=” Kokoro Japanese Grindz” description=”Ground Floor, Creekside Square, 74 Tomas Morato, Quezon City” author=”Rochkirstin Sioco” pubdate=”2018-01-19″ user_review=”4.5″ min_review=”0″ max_review=”5″ ]

  • Easy and Delicious Recipes with Olive Oil by Chef Mikel Zaguirre

    Easy and Delicious Recipes with Olive Oil by Chef Mikel Zaguirre

    For the longest time, we’ve been using only avocado oil for healthy cooking at home. My husband especially favors avocado oil above all else since it has a very high smoke point which makes it great to use for frying. Also, it has an extremely beneficial fatty acid profile, good levels of antioxidants and other healthy compounds.

    Since we’re now exploring more recipes to try when cooking at home, we found that one of the next best types of oil is olive oil. With similar nutrition profile consisting of 120-124 calories per tablespoon and 14 grams of fat as avocado oil, olive oil is also rich in monounsaturated fats, which are the heart-healthy kind that promote good cholesterol. It’s rich in monounsaturated fatty acids which are largely resistant to heat, thus there’s less or minimal carcinogenic compounds that will be formed during cooking.

    There’s so much arguments and debate going on whether cooking with olive oil is safe or bad for the health. I’ve gone through several articles and found a scientists’ report in ACS’ Journal of Agricultural and Food Chemistry which states that “olive oil withstands the heat of the fryer or pan better than several seed oils to yield more healthful food.” Another study points that “olive oil—both extra-virgin and refined—produced fumes with fewer volatile aldehydes than canola oil. Furthermore, most scientific studies show that olive oil is able to retain its nutritional properties and resist deterioration despite high heat.

    So for now, the bottom line I choose to believe is that using olive oil for cooking is safe, and it’s probably safer and better when you can avoid reaching the smoke point. While it’s not harmful to the health, cooking oil past its smoke point can cause nutrient loss and create unpleasant off-flavors that’ll affect the taste of the finished dish. Note the slightly different smoke points of each type of olive oil:

    • Extra virgin: 375 to 405°F
    • Virgin: 390°F
    • Pure: 410°F
    • Light: 470°F

    In the Philippines, one of the brands for olive oils we came across with recently is Doña Elena. Doña Elena uses two varieties of olives (hojiblanca and picual) and these are grown in Andalucia, Spain, which is known to be the global leader in terms of olive oil. These two varieties are delicately blended, producing a mild and fruity taste that is perfect for the Filipino palate.

    Below are two easy and delicious recipes which make use of olive oil. What’s great is that these require only minimum effort so you won’t be stressed out and won’t have a difficult time in preparing for the family.

    Fettucine with Seared Beef and Sour Cream by Chef Mikel Zaguirre

    Yield: 3-4 persons, Time it takes to prepare: 30 minutes

    Ingredients

    • 200g Marinated Beef Tenderloin, Cleaned
    • 2 Tbsp White Onion, Finely Chopped
    • 1 Tbsp Garlic, Peeled and Finely Chopped
    • 1 Tbsp Dona Elena Capers
    • 2 Tbsp Worcestershire
    • 150 g Doña Elena Fettucine
    • 2 Tbsp Doña Elena Red Wine
    • 3 Tbsp Doña Elena Olive Oil
    • 3 Tbsp Sour Cream
    • Beef Dry Rub
    • 1 tsp Pimenton, Sweet
    • 1 tsp Cocoa Powder, Unsweetened
    • 1/2 tsp Cumin Powder
    • 1/4 tsp All Spice Powder
    • 1/8 tsp Cinnamon Powder
    • 1/8 Cayenne Pepper Powder

    Combine all ingredients together and set aside to use for marinating beef tenderloin.

    Procedure

    1. Sear beef tenderloin with Dona Elena Pomace Olive Oil until desired doneness is achieved and let the meat rest.
    2. In a pot, boil 2L of water and add salt. Cook Doña Elena fettucine for 7-8 minutes and set aside.
    3. Using the oil from the seared meat, saute the onion and garlic briefly.
    4. Add the capers and deglaze with red wine.
    5. Add the cooked pasta and season with worcestershire.
    6. Slice the beef tenderloin.
    7. Plate the pasta and add the slices of beef tenderloin
    8. Add the sour cream and serve.

    Chocolate Penne Rigate with Dried Fruits and Walnuts by Chef Mikel Zaguirre

    Yield: 2 persons

    Ingredients:

    • Belgian Chocolate, melted 1 Cup
    • Penne Rigate 1/2 Cup
    • Dried Apricot, chopped 1 Tablespoon Dried Cranberries, chopped 1 Tablespoon Walnuts, chopped 1 Tablespoon

    Procedure:

    1. Cook the penne rigate until Al Dente. Set aside until cool.
    2. Line up the cooked penne rigate in a foil or mesh then pour in the melted chocolate.
    3. Sprinkle the apricot, cranberries, and walnuts.
    4. Let it cool for 30 minutes then ready to serve.

    Doña Elena Olive Oil is exclusively distributed by Fly Ace Corporation in the Philippines. It is the consistent no. 1 Olive Oil brand according to A.C. Nielsen. Available in three (3) variants, extra virgin, pure and pomace which comes in 250 ml, 500 ml, 1 L glass bottles and 5L PET bottle sizes. For more tips, recipes, and promos visit @donaelenacuisineraclub on Facebook and Instagram.

  • Review of Fantastic Baka Korean Restaurant (Tomas Morato, Quezon City)

    Review of Fantastic Baka Korean Restaurant (Tomas Morato, Quezon City)

    When you hear “Fantastic Baka,” it’s hard to imagine that this restaurant specializes in Korean grilled meat. It’s one of the newest and best recommended places to eat unlimited authentic Korean samgyupsal in Quezon City. “Baka” means “beef” in Filipino, and there’s no doubt Fantastic Baka serves fantastic, premium cuts of beef—and pork. Meat lovers will truly rejoice! What’s most intriguing is that its head chef is Chef Jang Jungyun, a Michelin awardee and one of Korea’s A-list chefs. She used to work at the 3-Michelin-starred Seoul restaurant, Gaon. We came in its soft opening weekend and thought this place is perfect for large groups.

    Review of Fantastic Baka Korean Restaurant (Tomas Morato, Quezon City)

    Ambiance:

    With its spacious and cozy interior, Fantastic Baka in a nondescript setting is ideal for large groups. Most tables are built for four or more, and it’s a big place full of friends and families having a meal together. Isn’t that nice? That’s exactly what Fantastic Baka was designed for. There’s a penalty charge of PhP 200 for leftovers, so the more people in your group, the better and the merrier; you can pretty much sample the entire menu if everyone orders something different. With a minimum of 8 persons, customers may dine in one of the VIP high class rooms to enjoy eating more comfortably with privacy.

    The combination of black and white elements and wooden finishes gives off an appealing, chic and sophisticated vibe. It bangs on trend and goes easy on the eyes. Love it!

    Service:

    At Fantastic Baka, a big part of the fun here is the cooking that you have to do yourself since the staff won’t grill the meat for you. That’s totally fine and all part of the experience. They do, however, willingly provide assistance in setting the fire of the grill and adjusting the height of the special smoke vacuum contraption over every table to stop you from smelling like a fire pit.

    Getting more food is simple and easy. Servers are attentive and quick on their feet in serving orders based on the set you’re subscribed to. To minimize the mess, they also collect empty and used plates and bowls quite timely as necessary. They also clean or change the grill in between different meats without the need for customers to ask.

    Food:

    When it comes to eating samgyupsal, everyone wants to enjoy more of the taste and the tenderness of the meat, and not the fat. Fantastic Baka features Korean barbecue with premium meat less of the unwanted fats. The selection of premium fantastic beef includes: seasoned bulgogi, spicy bulgogi, plate, seasoned plate, brisket point, prime chuck eye roll, seasoned prime chuck eye roll, and hanging tender. Fantastic pork selections include: belly, thin belly, neck, seasoned neck part, jowl, seasoned bulgogi, and spicy bulgogi.

    Side dishes (banchan) are absolutely free and also part of the “all-you-can-eat” deal: cheese, steamed egg, fresh salad, coleslaw, denjiang stew, japchae, deep-fried sweet potatoes, stir-fried fish cake, spicy mixed vegetables, kimchi, and fresh veggies. Rice and the four kinds of sauces are also unlimited. Drink-wise, you get your typical Korean beer, soju, soft drinks, water and juices at a la carte prices. For desserts, Korean ice cream is available.

    Overall, Fantastic Baka provided yet another enjoyable Korean BBQ experience for us. The food delivered in spades for the most part, with each cut of meat substantial to the bite and some good charring to go along with the potent beefy and porky flavors.

    Price for Value:

    Among the multitude of Korean restaurants in Metro Manila, Fantastic Baka shines, thanks to plentiful portions of amazing food. This Korean restaurant near ABS-CBN in Tomas Morato area is also competitive with the other nearby restaurants spots, so do check it out! Prices of sets on the menu range from PhP 599 to PhP 799 per person. The sets consist of pretty much the same items: unlimited meat and different kinds of side dishes. The main difference is that the “premium set” (PhP 799) includes premium cuts of beef and pork.

    with Chef Jang Jungyun

    Be ready to get smoked and dive into delicious flavorful meat. From high-quality beef and pork cuts to tasty banchan, its authentic offerings are worth the price. Fast and helpful service and great ambiance are further pluses.

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