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Author: Rochkirstin Santos-Sioco

  • Mid-Autumn Festival 中秋节庆祝活动 2013

    Mid-Autumn Festival 中秋节庆祝活动 2013

    Per tradition, Chinese and even some Chinese-Filipinos in the Philippines celebrate the Mid-Autumn Festival on the 15th day of the eighth lunisolar month in the Chinese calendar. This year, the date landed on September 19.  The moon is believed to be at its brightest and fullest, and so we gather to feast on the moon festival.

    In celebration of the mid-autumn festival, we attended an event hosted by our Cantonese family association (旅菲南海九江同鄉會) at lunchtime in Mandarin Sky and another one by Everbest with family at dinnertime in RoyalView Seafood Restaurant last Sunday.

    The irony was that mooncake (the heart of the festival) was not served, yet we were more than satisfied with large servings and scrumptious portions of Chinese food and cash prizes won from the dice game. In the end, everybody went home happy and thankful for another year of harvests and sweet yields.

    FOOD

    Food from both restaurants showcased avant-garde tasting set menus that led on a wild romp into molecular gastronomy by way of 10 courses:

    Mandarin Sky Seafood and Shabu Shabu Restaurant (Banawe, Quezon City)

    1. Wintermelon with Assorted Meat Soup (Large, PHp 410); 2. Steamed Shrimps (Suahe); 3. Deep Fried Oyster with X.O. Sauce (PHp 500); 4. Yang Chow Fried Rice (PHp 420); 5. Fish; 6. Braised Efu Noodles (Large, PHp 400); 7. Sea Clam with Eggwhites (Large, PHp 560); 8. Peppercorn Spare Ribs (Large, PHp 560); 9. Sesame Balls; 10. Red Bean Dessert Soup (Tong Shui)

    RoyalView Seafood Restaurant (SM Mall of Asia, Pasay City)

    1. Assorted Cold Cuts Combination; 2. Seafood w/ Spinach Soup; 3. Steamed Shrimps; 4. Braised Abalone Mushroom w/ Vegetable; 5. Noodles; 6. HK Style Fried Pork Leg; 7. Steam Crabs; 8. Golden Crispy Chicken; 9. Steamed Lapu-Lapu; 10. Mango Sago


    How to Play the Dice Game – Mooncake Festival

    The objective of the Mooncake Dice Game (Pua Tiong Chiu) is to get as much prizes by throwing the dice and getting the winning number combinations. To prepare, you need six pieces of dice, a wide-mouthed bowl and prizes in any form (can be in cash, gift certificates, mooncake, or kind such as school or office supplies, candies and snacks, appliances, gadgets, furniture, car—basically, sky is the limit).

    Prizes:

    Each player has a chance to win a piece of each prize per round or until prizes for a place run out. Prizes vary from 1st place to 6th place winners, by count:
    1st place prize: 1 piece
    2nd place prizes: 2 pieces
    3rd place prizes: 4 pieces
    4th places prizes: 8 pieces
    5th place prizes: 16 pieces
    6th place prizes: 32 pieces

    [box type=”info”] Example: (Cash) 1st place prize: 1 X PHp 1000 2nd place prizes: 2 X PHp 500 3rd place prizes: 4 X PHp 200 4th place prizes: 8 X PHp 100 5th place prizes: 16 X PHp 50 6th place prizes: 32 X PHp 20[/box]

    Rules of the Dice Game:

    1. Gather the players and decide the order in a table. You can write the numbers on paper and ask the players to draw one. Arrange them by their numbers.
    2. Explain the dynamics of the game to get everyone on the same page and make way for clarifications.
    3. The first player throws all 6 dice into the bowl.
    4. Take note of the numbers face-up on the dice, as certain combination of numbers on the dice entitles the player to a prize.
    5. Pass the bowl to the next player and repeat step 4 until all prizes are taken.

    Special Rules:

    1. If any of the dice fall outside the bowl, the player loses his/her turn for that round.
    2. If all the prizes for a given dice number combinations have run out, then future appearances of that configuration win no further prizes.
    3. “Ultimate throw” – The best combination is composed of either 6 fours, or 6 ones.  If you get this combination, you win ALL prizes, even those already won. Some families just give the 1st prize to ensure everybody gets to take home a prize.

    Winning Dice Number Combinations:

    1st place (状元):

    Winning Hierarchy: (1 being the highest and 5 being the lowest)
    1. Six 4s (i.e. 4–4–4–4–4–4)
    2. Six of a kind except 4s (e.g. 3-3-3-3-3-3)
    3. Five 4s + any number (e.g. 4–4–4–4-3-1)
    4. Five of a kind except 4s + any number (e.g. 5-5-5-5-5-1)
    5. Four 4s + any 2 numbers (e.g. 4–4–4–4-6-1)

    [box type=”info”] Note: When there’s a tie, for instance, check the “any number” (in #3 and #4 above) or add the “any 2 numbers” in #5. Whoever has the greater sum wins.[/box]

    2nd place (榜眼 / 探花):

    Straight 1 to 6 (i.e. 1-2-3-4-5-6) or Two Trios except 4 (e.g. 1–1–1-3-3-3, 5-5-5-2-2-2)

    3rd place (进士):

    Four of a Kind except 4s (e.g. 3-3-3-3-2-1)

    4th place (会元):

    Three 4s + any 3 numbers (e.g. 4–4–4-3-2-1)

    5th place (举人):

    Two 4s + any four numbers (e.g. 4–4-5-3-1-6)

    6th place (秀才):

    One 4 + any five numbers (e.g. 4-2-5-6-6-3)

  • Review of Wildflour Cafe + Bakery (Bonifacio Global City)

    Review of Wildflour Cafe + Bakery (Bonifacio Global City)

    These days, the food and beverages (F&B) industry seems to be so hot with several food fads, and patrons are always on the lookout for something new to invigorate their palates. Joining other bloggers, I had my fair share of these “lookout” occasions. The most recent one happened last Saturday after we had lunch at Sentro 1771, Serendra. We asked around for directions and finally were led to the famous Wildflour Cafe + Bakery in Bonifacio Global City.

    Why did we choose this place? Well, Wildflour Cafe + Bakery’s cronuts are believed to be the tastiest cronuts, or at least one of the most-craved treats, in the country right now. Also, the Wildflour Bakery + Cafe in Bonifacio Global City was the first in the Philippines to recreate its own version of the “ingenious hybrid between a croissant and donut.”

    The response at the founding bakery which opened last year was apparently so overwhelming that up to now, customers are still advised to queue outside several minutes before they take out the cronuts from the kitchen. Find out more as you read the text below:

    Review of Wildflour Cafe + Bakery (Bonifacio Global City)

    Ambiance: ★★★☆☆

    Standing at the corner of 26th street, Fort Bonifacio almost across The Fort Strip, this branch of Wildflour Cafe + Bakery looked like a good chill-out or hang-out venue for friends and small families. The place was incredibly busy, with dining customers flowing in and out endlessly.

    Glass panes and high ceilings were a plus, giving the impression of a classy urban ambiance. Wordy instructions for “cronut customers” were posted on the wall that appears like a blackboard. The square art paintings and a heap of baked goodies displayed on the adjacent walls did a good job at popping some color and bringing out an accentuated design for its theme.

    Seeing a counter full of alcoholic drinks near the aisle going to the kitchen, I thought Wildflour should not only call itself a cafe and bakery but a bar as well.

    Service: ★★★☆☆

    Determined to land our hands on some cronuts, we had our fair share of experience waiting in line to get a table inside the cafe. In an attempt to accommodate us, the staff offered us to be seated outside, but we begged off simply because we preferred coziness over mediocre ambiance.

    The staff then showed us their restaurant seating layout and pointed that they were expecting a number of guests who called for reservations earlier, so we had less chances to get a table indoors. Shortly after, she agreed to forgo a table and allowed us to dine in until the intended customers arrive.

    Once settled, we were handed the menu which appeared to be pretty straightforward. Immediately I saw that the croissant-doughnut flavors were not listed on their menu. The staff confirmed that they don’t put the flavors out there for some unknown reason. Instead, they have another piece of paper for the cronuts.

    Next thing that struck us was that the cronuts are limited to only two pieces per table, as the management wants everyone (every table) to have a chance to taste these beautiful goodies. We were five. The cafe manager gently talked to us, explaining why production could not be scaled to match demand. Then we learned that they make the cronuts manually by hand and they undergo a quite complicated process.

    Moreover, he had us noted that cronuts are released to be available ONLY at these times: 9:30AM-10AM; 12:30PM-1:00PM; 2:30PM-3:00PM; and 3:30PM-4:00PM, or until stocks last.

    The same policy applies to people who’d take the cronuts to go. To sum, each table (dine-in) or person (dine-out) can be allocated with two cronuts and can only get more when there are extra/s left. We were lucky to have five of the “leftover” cronuts in different flavors as desired.

    Another important thing to note is that they don’t have food delivery service. Customers who are ordering a maximum of six cronuts can contact Wildflour via phone 1-2 days prior to pickup and arrive at the specified window time. A 30-minute time allotment is given for the pickup. Beyond that, the pre-ordered croissant-doughnuts may be sold to other customers. For greater quantities, full payment is required, so customers have to physically be in Wildflour Cafe + Bakery to pay and place the reservation.

    Food: ★★★☆☆

    A loaf of complementary baguette with butter and glasses of water were served, as we waited for the cronuts we ordered: Chocolate (PHp 120), Dulce Leche (PHp 150), Mixed Berries (PHp 120), Hazelnut (PHp 150) and Tiramisu (PHp 150).

    Rolled in sugar, all cronuts had the same custard cream filling which tasted light and was evenly distributed among the flaky layers; only the glaze/frosting was different according to the specified flavor. The surface of the fried croissant dough was perfectly crisp, which allowed for a satisfying bite, and the entire thing was hefty, airy and chewy. The cronuts were a little bigger than the average-sized donuts but with much more volume, so expect to get a mouthful in each bite (if you don’t cut it into manageable bite-size portions).

    I liked the Tiramisu flavor best as it tasted rich, dense and bitterly sweet. This cronut’s only remarkable flaw was the lack of the coffee or espresso flavor that standard tiramisu boasts. This could be remedied with sips of coffee that’s recommended by the cafe manager.

    The rest of the cronuts were just too sweet for me.

    Price for Value: ★★☆☆☆

    Currently retailing in 400-500 pieces made in a day and prices ranging from PHp 120 to PHp 150, the Wildflour’s cronuts are quickly sold out as soon as the queue gets cleared. This is one indication that the fad had somewhat transformed into a craze where inquisitive foodies are willing to splurge.

    [schema type=”review” url=”https://www.facebook.com/WildflourcafebakeryFortBonifacio” name=”Wildflour Cafe + Bakery (Bonifacio Global City)” description=”Wildflour BGC – Net Lima Building, 4th ave. cor. 26th street, Fort Bonifacio” rev_name=”For inquiries, contact (02) 856-7600″ author=”Rochkirstin Santos” pubdate=”2013-09-24″ user_review=”11″ min_review=”0″ max_review=”20″ ]

    Other branch: G/F The Podium, ADB Avenue, Ortigas Center, Pasig City
    Contact no.: (02) 571-8588

  • Review of Sentro 1771 Restaurant (Serendra, Bonifacio Global City)

    Review of Sentro 1771 Restaurant (Serendra, Bonifacio Global City)

    Last Saturday morning, I met strong winds and heavy rainfall on my way to Sentro 1771, Serendra, Bonifacio Global City, but the awful weather didn’t stop me from safely arriving at the restaurant early for lunch time. 🙂 In this post, let us take a peek at these crave-worthy Filipino food and discover the first modern Filipino cuisine by renowned executive chef Vicky Pacheco, owner of Chateau 1771 group of restaurants.

    Review of Sentro 1771 (Serendra, Bonifacio Global City)

    Ambiance: ★★★★★

    According to the staff, this branch of Sentro 1771 in Serendra has been established since 2009 (while the first branch in Greenbelt, Makati has been around for the past 11 years). But the decors and the furnishings still looked new. The ambiance was particularly cool, with high ceilings, large wall paintings, gigantic windows to allow natural lighting, and consistent theme all around. One noticeable thing was the flowers which were placed on each table and the huge arranged bouquet by the entrance.

    The busy chefs can be seen through the transparent glasses that separate the dining area and the kitchen in the counter. Above it was a list of signature dishes and other food that are well worth the crave. The fact that they were written by hand adds up to the creativity of the design.

    Customers can choose to dine in either on the first floor (indoor or outdoor) or the second floor of this restaurant. Both are quite spacious and I think this place can be a good venue for parties, big gatherings and other events. Once reservations are placed, the name of the guest is written on a piece of paper that’s set on the reserved table.

    Service: ★★★★★

    Service was just impeccable. Staff, once called, immediately forwards and grants the requests. They were cooperative during the food event. All seemed pleasant and approachable, reflecting a good mark of Filipinos’ hospitality. 🙂

    Food: ★★★★★

    First in line for our cameras and critiques was a pica-pica entrée: skewered and grilled organic chicken gizzards cooked adobo-style. For as long as I can remember, I had the impression that chicken gizzards (muscular second stomachs) are dirt-cheap and wholly delicious. Filipinos love to eat them on the streets, but I have not tried or dared to have a bite myself. I’m not that adventurous when it comes to offal; the truth is, I was scared that swallowing animal innards would ruin my “clean” diet and bring harm to my body. Yeah, I had been that conscious all my life and it was only last year when I started exploring “other edible stuff” aside from ones that I’ve been accustomed to.

    So there I was, seated on the table with bloggers, momentarily deciding if I would eat it or not. Finally, my curiosity won over. Congratulations to me! I thought the B2B stick (four pieces for PHp 150), which appeared like a pile of tender, boneless, skinless, dark meat chicken nuggets, was not bad after all. It had a slightly chewy texture (not too rubbery) and feral taste.

    The Duck Pancakes (PHp 170) came next. These are boneless, beautifully cooked melt-in-the-mouth strips of native duck slow-cooked in beer, rhum vinegar, soy sauce, and muscovado sugar. The dish was presented with four soup spoons of duck covered by rather thick and hard Chinese pancake pockets. I’m not sure if the pancake was overcooked or was just too exposed to the air before serving. In any case, the duck pancakes tasted great.

    Thirdly, we had the Macau Chorizo and Cheese Tidbits (PHp 240), a classic comfort food with a twist, which was nothing short of sensational. It consisted of mini spring rolls filled with Macau chorizo, shallots and keso de bola, one we’d love to replicate and try cooking at home with some improvisations as well. 😀

    The fourth dish was my favorite: Seafood Bagoong Rice (PHp 530) topped with grilled squid, garlic shrimps and hito flakes (add PHp 45 if brown rice or red rice). Elevating humble seafood ingredients to delicious heights, it was a meal in itself! The bagoong’s (fermented shrimp paste’s) saltiness mellowed, and the sweetness of the shrimp and catfish/hito flakes evidently came forward. The pungent smell and taste of the bagoong was complemented by the green mangoes. Super yummy! I’d remember this seafood bagoong rice as an exemplary dish having that “umami flavor bomb” that can transport the diner’s mind to somewhere otherworldly.

    Next up were the “pot dishes”: Chicken Adobo sa Gata (PHp 250) and one of Sentro’s signature food, the Lamb Caldereta (PHp 480). These are definitely most recommended to foreigners who have not tasted any Filipino specialty meals.

    The Chicken Adobo sa Gata retained the vinegar-garlic-peppercorn balance but thickened with coconut milk. The sauce can be slurped with a spoon but is best eaten with rice! The Lamb Caldereta, on the other hand, consisted of Australian boneless lamb shoulder stewed in a not-really-spicy way with carrots and bell peppers. This could be considered as the next crown jewel of Philippine home-style cooking. 🙂

    Ms. Vicky then surprised us on how the house specialty, Sinigang na Corned Beef (PHp 595), is prepared and cooked. Vibrant pink in color, the briskets of beef were cured in salt brine, with some spices that added flavor. The beef takes five days to cure, so you can stop wondering just why the resulting boneless beef shanks are so soft. This is another dish that’s best paired with rice, as the tamarind broth with native vegetables was really appetizing.

    Next, we welcomed the Camote Cups (four pieces for PHp 240)— carved sweet potatoes filled with cabbage, Baguio beans and carrots—for a splash of color and change from meaty episodes to vegetarian-friendly course. The presentation was pretty and mouthwatering. I was already so full but still managed to push these lovely veggies to my mouth, as the aroma was tempting, hitting me in the face. The Camote Cups were rich and light, with little explosions of flavor from the different vegetables. Add the lumpia sauce with minced garlic and you get a prolific condiment crossing boundaries to anything your heart desires.

    Another good choice for lacto-ovo vegetarians is the Two-Egg Ampalaya Crepe (PHp 150) with sauteed bitter melon on an egg crepe, topped with salted duck egg. In fairness, the bitterness of the bitter melon was bearable. Even if it was too bitter, I think I would still love it because of its medicinal and healthy properties. This was quite a refreshing dish that’s worth looking into, even if it takes some an acquired palate to appreciate.

    Served on a big blue platter, the Talakitok/Pampano (Jackfish) in Pandan had tomatoes as fillings. It was like a home-made dish made gourmet-like. The secret must be the freshness of the fish and knowing exactly how long to let it marinate. It came with a simple soy sauce, but I used vinegar instead for a tangier taste.

    Throughout the meal, we sipped on Fresh Dalanghita Juice (PHp 120 a pitcher) and water to help wash the food down. I love anything that bites (in a pleasant fashion, of course), with a tang and the mandarin orange element in this nailed it for me.

    Just when we thought the treats were over, Keso Flan (PHp 220), Fried Suman and Mangoes (PHp 180) and Banana Tart (PHp 150) were dished up to cap off our meal. These desserts were satisfying but not-too-heavy.

    The Keso Flan looked like Leche Flan but it’s actually a nice solid slice of cool creamy (not watery or syrupy) cheesecake (almost like a gooey buttercake) with brown sugar top just baked on a cake-y bottom. The Fried Suman and Mangoes, toasted crispy sticky rice topped with ripe sweet mangoes and drizzled with sweet coco jam, were awesome. Color me happy. ♥ It would be a crime for dessert lovers like us to give it a miss! And by some magic, the banana flavor in the Banana Tart was infused so perfectly into the filling that you can’t tell where the bananas end and the tart begins.

    Price for Value: ★★★★☆

    When I checked out the Sentro 1771 menu here before coming to the restaurant, I thought the entrées were just the typical Filipino dishes found in other regular Filipino restaurants serving native cuisine. But upon going over there in flesh and knowing more about their modern take and intelligent twist on the food fare, I stood corrected. Everything in Sentro 1771 was neat. The plating and presentation were superb. One bite and I knew I had to put my phone away and start tying on my bib to eat. 😛

    [schema type=”review” url=”https://www.facebook.com/sentro1771″ name=”Sentro 1771 Restaurant” description=”Serendra, Bonifacio Global City, Taguig City” rev_name=”For inquiries, contact 02 7190955, +63 9178147794 or email sentroserendra@gmail.com” author=”Rochkirstin Santos” pubdate=”2013-09-23″ user_review=”19″ min_review=”0″ max_review=”20″ ]

    Operating Hours:
    Sundays to Thursdays – 7AM to 10PM
    Fridays and Saturdays – 7AM to 11PM

    Other branch:
    2/F Greenbelt 3, Esperanza St Legazpi Village, Makati –> read review here
    For inquiries, contact (02) 757-3941

    Operating Hours:
    Mondays and Sundays – 11AM to 11PM

    Thanks to Cha Sy, for the invite!

  • Review of Fariñas Ilocos Empanada (Visayas Avenue, Quezon City)

    Review of Fariñas Ilocos Empanada (Visayas Avenue, Quezon City)

    Two years ago, husband and wife Brian and Hazel Fariñas launched the first “branch” of Fariñas Ilocos Empanada along Visayas Avenue, Quezon City adjacent to the South Star Drug. It started as a five-square-meter booth where passersby snack on their “authentic empanadas” made with ingredients from Ilocos. What was tad surprising was that their children (still in high school) were the ones who posted the idea of opening up this small venture for a tryout. Little did they know that pursuing this business would open them the door to success…and more success to come.

    I got an invite here last week and came to visit their restaurant to get an idea of what many of their customers and the media now are raving about. I mean, empanadas are already ubiquitous, thanks to the food carts that have been spreading everywhere in the MRT stations, malls and establishments like a disease. So I wondered what Fariñas Ilocos Empanada’s empanadas can offer more to differentiate from others. Whatever makes their food outstanding? Let’s find out. 🙂

    Review of Fariñas Ilocos Empanada (Visayas Avenue, Quezon City)

    Ambiance: ★★★☆☆

    Out of 10 branches, this is one of the two branches of Fariñas Ilocos Empanada that’s open-air. We were lucky that we came at dinnertime and it was raining so the wind was cold, else I could already imagine the heat. To keep the air ventilated, this restaurant has a fan and a wide entrance that are enough to provide cool environment.

    Chairs and tables were neatly positioned. Printed on the wall was Fariñas Ilocos Empanada’s logo and opposite it was a landscape image showing an overview of naimas (simply delicious) empanadas and other food cooked with “zero cholesterol.”

    There’s no menu passed on to dining customers but like other fast food chains, their menu is posted behind the counter. It’s a “pay as you order” restaurant and you get to see the empanadas being prepared and fried in front quickly before they are served.

    Service: ★★★★☆

    The staff were eloquent and they appeared friendly much like the owners who entertained our questions and delivered answers that demonstrated care for both their line of business and their customers. Serve time was quite fast considering that food is cooked upon order.

    Food: ★★★★☆

    Fariñas Ilocos Empanada’s empanadas are said to be an improved version of the authentic empanadas from Ilocos. The Fariñas family is from that region in the country and they have spent much time and effort in researching and concocting for a more flavorful Pinoy pie based on its original savor. Finally, they came up with five types, each with varied taste:
    1. Regular Empanada (PHp 40) – consists of one egg and veggies
    2. Special Empanada (PHp 50) – consists of one egg, one longganisa and veggies
    3. Extra Special Empanada (PHp 65) – consists of one egg, two longganisas and veggies
    4. Super Special Empanada (PHp 80) – consists of two eggs, two longganisas, and veggies
    5. Ultimate Empanada (PHp 99) – consists of bagnet, two eggs, longganisa and veggies

    I can’t get enough of all these adjectives that are incorporated as part of the names of their specialty empanadas. I thought that it was rather hard to remember that the Super Special has this and this, the Extra Special has this and this, etc. All that’s being changed is the number of eggs and longganisas included to form the finished product. Hahaha. 😛

    Eggs can be requested to be either cooked as “malasado” (half-cooked or soft-boiled) or well done. The veggies comprise of balatong (mongo) and grated papaya, and the outer orange shell of the empanada is made from rice powder with achuete (roucou).

    We were served with the Extra Special Empanada, and I supposed it’s best eaten with their homemade native chilli with garlic sauce. This empanada can be a meal in itself and there wasn’t anything not to love in all of the finest ingredients used. The crust was crisp and wasn’t as flaky and greasy as other fried food. The flavors of everything in the filling blended as sweet and savory into one complete bite.

    After finishing the pocketed treat, next came jostling for our attention was the Pancit Bagnet (PHp 125), a unique bagnet recipe from the north of the Philippines. The pancit was topped with bagnet slices, eggs and vegetables. It was a fine dish that’s been introduced proudly to my taste buds.

    Then I learned the difference between bagnet and lechon kawali: While bagnet is boiled and deep-fried pork belly with a well-browned, drier and crispier exterior portion of the meat, lechon kawali is deep-fried at a very high temperature only until the skin is blistered and the meat is lightly browned.

    Thirdly, we sampled another dish with a bagnet-y twist: the Ilocos Miki (PHp 115), which was cooked in chicken soup with eggs, bagnet and toasted garlic. It came out delicious yet adding drops of their Sukang Iloko proved to enhance its taste further. If Singaporeans and Malaysians boast their laksa, then we can match it with this soup.

    Fariñas Ilocos Empanada does not have desserts available, however you can have a pack of camote chips (PHp 75) or garlic chichacorn (PHp 105) to snack on. Between the two, I liked the sweet potato chips more as they were firm, thin and light. 😀

    Price for Value: ★★★★☆

    In sum, the empanadas are definitely the star here. I have yet to visit a Fariñas branch that’s closer to home to make a better judgment on their food. At this point, I guess I can say that the best thing about these succulent hand-held food is their diversity, something Ilocos can offer to Manileños. 😀

    [schema type=”review” name=”Fariñas Original Ilocos Empanada – Visayas Avenue” description=”56 Visayas Avenue Project 6, Quezon City” rev_name=”For inquiries, contact 0917 817-3146″ author=”Rochkirstin Santos” pubdate=”2013-09-16″ user_review=”15″ min_review=”0″ max_review=”20″ ]

    Branches:

    56 Visayas Ave., Project 6, Quezon City (12noon to 10pm)
    140 Kalayaan Ave. cor Mayaman St., Diliman (10am to 8pm)
    Maysilo Circle, Mandaluyong City (11am to 10pm)
    Lansbergh Condominium, Tomas Morato (11am to 10pm )
    Short horn corner road 20, project 8, Quezon City (11am to 10pm)
    77 Stotsenburg, 10th Ave. Caloocan City
    58 Katipunan Road, White Plains (12noon to 11PM)
    West Avenue
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  • Commuting in Manila: Ups and Downs

    Commuting in Manila: Ups and Downs

    Manila may not be the city with the most population, but it now ranks first as the city that has the greatest population density. :O This is according to the 2010 Census of Population and Housing: National Capital Region study conducted by the National Statistics Office (NSO) of the Republic of the Philippines in 2010. With this fact, I would not be surprised if it enters the list of the world’s most traffic congested cities as well next time.

    I don’t know anyone who does not agree with the notion that traffic in Manila is plainly horrible. While there are those who are already car-pooling routinely, the rest of the  population are left with no other choice but to ride public transportation and commute on a daily basis if not only to endure shelling out more for the pumped-up prices of petrol and higher costs of maintaining a private vehicle including paying for parking fee, road penalties, road taxes and insurance.

    So however way you put it, commuting is way more economical than driving your own car or car-pooling. But these expenses due from the car upkeep are well worth the safety and comfort in contrast with commuting in Manila via public transportation. I guess you really get what you pay for.

    Nonetheless, commuting in Manila has its fair share of ups and downs. Here are some of them…and you can decide if it’s a pro or a con later.

    Commuting in Manila: Ups and Downs

    1. Commuting in Manila is a great form of exercise. You can save both money and time you would have otherwise spent in the gym!

    This might not only be limited to Manila per se, but commuting provides the chance for people to exercise. We walk, run or jump to catch and step into the train, hop into the jeepney or the bus door, for instance. There are times when the number of these transports run low and the next one is expected to arrive several minutes after, while the number of people waiting for their chance to ride increases. The tendency is to fight for that chance, and so you better get your arm and leg muscles ready.

    The exercise is not high-impact and it does not normally last over 20 minutes but enough to get you perspired. What’s good is that you can boot up your energy level to start the day, probably even without consuming caffeine. 😛

    2. Commuting in Manila gives you a reason to wear your “warrior” costume. You don’t have to feel embarrassed.

    It’s not anywhere and anytime that you can be a “warrior” in this modern era. But if ever you want to be one or at least feel like one, don’t let your dream die out. Especially if you’re fond of wearing costumes of superheroes and anime fighters, sashaying your fashion sense only indoors is such a waste. The best way to showcase your style and show the world your fancy creativity is to ride the metro rail systems in Manila. Try hopping on these trains during rush hours, for best results, and prepare for an exciting adventure. Insanely crowded, inside these trains you can find Armageddon.

    If you happen to favor riding buses more, then be wary that the number of buses in Manila has been decreased to a minimum to prevent clogging with traffic. Expect a lot of pushing and shoving episodes. Carry spare clothing to change before entering your school, workplace or any event where you need to look presentable.

    3. Commuting in Manila is never dull. There’s drama, comedy, romance, action and horror in every scene.

    Nope, you can’t use your smartphone, tablet, mp3 player or any mobile technical gadget for entertainment unless you’re okay to feel disheartened or cry your way home. There’s a lot of sneaky eyes and hands here. But don’t fret. Not a single trip is complete without you feeling either amused somehow by fellow passengers.

    Commuting in Manila gives you free entertainment and inspiration as you get to hear other people’s conversations and look at other people’s lives from a distance without pushing yourself to convene with them.

    4. Commuting in Manila is like an obstacle race, “a game with no rules.”

    There’s chaos on the streets. There are signs and rules however these can be disregarded for as long as there’s no policeman or MMDA officers to catch your back. Kidding. Of course these rules should be followed, but not everybody is just  complying. Buses and jeepneys load and unload passengers wherever they want. They cut lanes without prior signals and all these lead to road accidents. 🙁

    The trains, buses and jeepneys in Manila are where you can also test your resilience, vigilance and your tolerance to different types of smell (body odor, pollution), noise (vehicle horns, construction in the daytime) and mentality (of pedestrians and motorists who think they are the kings or queens of the road).

    5. Commuting in Manila can get you armed as a conversation-starter. 🙂

    Have you ever been to a social gathering and you don’t know how to break the ice or get into the ongoing conversation? I know we all have. There are also times when you don’t have anything interesting to share because work or school is just busy, too technical or too boring to recount; and personal problems are no way in place for that group of people to empathize on.

    The good thing is that you have these stories to share from your daily commute. Tell them the most recent stories about suspicious-looking guys, robbers, pickpockets, perverts and stalkers. These everyday life incidents are often regarded as educational pieces of information that can give more caution to people. They are useful knowledge everyone must know about.

    6. Commuting in Manila reflects “bayanihan” and “pakikipagkapwa.”

    We don’t have a prepaid card here that can be loaded and reloaded to pay the jeepney fare, taxicab fare, tricycle fare and bus fare. To reach the payment to the driver, we hand out the coins or bill to the person nearest us and request him or her to forward the payment to the driver or conductor. The catch? There are just some people who do not respond to these favors positively. Instead, they ignore you by pretending not to hear and force you to go to the front and hand over the payment yourself.

    Most of the time, I am this girl who does not want to help. :mrgreen: I’ll explain: My mom advised us to sit at the back of the jeepney driver because this position is the safest. It’s farthest from the reach of robbers who tend to sit near the exit to quickly run off and get away.

    Based on other people’s experiences, this makes sense. I don’t extend my arms to reach for the fare passed by passengers who sit on the opposite end or anywhere near it (see Person A or Person B in the picture below) because then I have to move to the middle and probably apply as the “driver’s assistant.” Wah liao!

    I’m not to play that part, sorry. I think these passengers should learn their lesson; better sit first near the driver and after paying, move back near the exit where they feel most comfortable.

    7. Commuting in Manila is like riding a roller coaster.

    It’s as if a huge percentage of cab drivers, bus drivers and jeepney drivers grew up thinking that someday they can become professional race car drivers. Thanks to them and also Manila’s incessant road repairs, commuters don’t need to go to theme parks to experience riding in a roller coaster. Formation of cracks and potholes takes no respite, in order to “improve road surfaces.” Bumps on the roads are not for the faint-hearted, especially when riding on a tricycle. Can I get an amen here? 😛

    8. Commuting in Manila is freaking stressful.

    Instead of resting your mind after a long day’s work, you still have to scrutinize and judge whoever boards into the public vehicle you’re in. Think of escape routes and ways to distract the suspect. Shutting your eyes or taking a nap even for a short while is not a good idea. Just because they are kids or women does not mean they are harmless. For all you know, they may be members of syndicates that have swindling looks.

    Training your cardiovascular and nervous systems to handle these mind boggling and nerve racking situations is best. You need not possess the running skills of a contestant in an Olympic marathon, so don’t stress yourself too much. At least though, you have to practice running and train for the run of your life either to get back at the robbers and claim your belongings or head to the nearest police station to file a report while the robber has not gotten away too far.

    Are you a commuter yourself? I’d love to read your commuting stories and what say you re: commuting in Manila in the comments. 😀

  • Orthodontic Treatment and Braces are Worthwhile? – My Thoughts

    Orthodontic Treatment and Braces are Worthwhile? – My Thoughts

    Braces: are they really worthwhile?

    If you haven’t read my post on why I decided to wear orthodontic braces, please click here. This is to make sure that everyone is on the same page on the case pertaining to my set of pearly whites. 🙂

    This month is my 15th month of wearing metal braces with the undying hope to straighten my teeth, improve my smile and build up self-esteem. Last night, my dentist had just put on “e-chains” or power chains that link each metal bracket to the next to close the gaps in between my teeth and give me a better and perfect bite. He also replaced the wire to a thicker one measuring 0.022” slot size.

    I will have to endure another four months wearing power chains before proceeding to wearing retainers. My sister who’s also undergoing orthodontics treatment said that the degree or level of pain that is felt wearing e-chains is almost the same as the one in the first few weeks of wearing dental braces. Mine is different because right now, I can say that the pain is just like “business as usual.” I can still eat and talk normally.

    Many people on YouTube share videos of their transformation pictures of teeth month after month or week after week. I, too, tried to take a photo of my teeth in different angles every time the bands are adjusted. But this stopped at the third month because I thought they looked the same starting that month. Here are my before and after pics. Tell me in the comments if you notice any differences. 😀

    Notes:

    1. I visit the dentist once a month without fail. The braces are tightened a little more in every trip. The gradual tightening is what moves the teeth toward the final result of straight teeth.
    2. I use orthodontics toothbrush with extra soft bristles. I brush my teeth four times a day: before and after breakfast, after lunch and after dinner. I don’t use floss because it’s hard for the thread to get into the spaces. Rather, I use the tool that comes with the toothbrush to let out debris that may lead to plague, cavities, tartars and other damages.
    3. I use Rocky Mountain Synergy bracket design imported from the US. According to my orthodontist, this design is the most versatile and most active bracket. It brings more treatment control options than conventional edgewise brackets, reduces friction dramatically and also reduces total treatment duration.
    4. I don’t eat hard, crunchy, sticky and chewy food. It’s not difficult to let go of these stuff because I don’t eat meat anyway and I eat chips, donuts and the like sparingly even before.
    5. I have not experienced nosebleeds like some people who wear braces report to have experienced. Sometimes though, when the pressure really builds up the the day or two after a tightening, headache is the thing I have to bear. Sleeping on it works best but when I’m at work, it’s relieved with a mild painkiller.

    Extended Sacrifice After Braces

    My dentist advised me to wear retainers for at least two years after the braces come off, otherwise teeth will return to being crooked. I thought two years is a pretty long time but then again it may just be worth the investment as well. Retainers help to keep teeth from moving about too much and adhere to their position, and they prevent teeth, cheek and nerve sensitivities from occurring.

    There are two given types of retainers: clear or invisible retainers and wire retainers. Each has its pros and cons. For instance, clear retainers can hardly be seen and they can hold the teeth very well. But the bite may slightly be affected since there would be that plastic material that’s wrapped around the surface of the teeth. On the other hand, wire retainers allow the teeth to naturally “settle” in place but they are bulkier and don’t look as pleasing.

    I choose the clear retainers as they appear like the Invisalign braces that I had initially wanted. These retainers can be removed while eating so that food and gunk won’t get stuck and there are no metal wires that can cause irritation.

    Wrap Up

    Movement of teeth by orthodontic treatment is a slow and critical process that requires good compliance with the dentist’s directions. Oral hygiene must be taken good care of while one is wearing braces else, failure to keep the teeth and gums clean may lead to severe decay around the appliances. This may also significantly delay the completion of orthodontic treatment. At the end of treatment, the prescribed retainers must be faithfully worn, or teeth will tend to move back to their original locations.

    The question on whether or not wearing braces is worthwhile may be a bit early for me to answer now. But I guess the final picture above is one proof that a set of dental braces can do wonders. Wearing metal adult dental braces is tantamount to a couple of years of discomfort and unsightly rail-track braces. However, these are only a small price to pay compared to a smile of perfect teeth and the sort of confidence in appearance. 🙂 I can’t wait to show my teeth off next time—braces-free! 😀

  • Review of L’Opera Ristorante Italiano (The Fort Strip, BGC, Taguig)

    Review of L’Opera Ristorante Italiano (The Fort Strip, BGC, Taguig)

    Thanks to Zomato for choosing me as the winner of their Write for a Bite Contest the second time around, I earned a PHp 1000 voucher in this chic restaurant in The Fort Strip, Taguig (or shall I say Makati City now?) last Saturday.

    For four, please. I was glad that my dad and my sister agreed to join us for dinner at L’Opera Ristorante Italiano or my mom and I would be forced to finish everything ourselves!

    Having a pleasant family dinner always puts a smile on my face. Dining into an all-star restaurant offering a great selection of vegetarian dishes makes this smile even wider. 😀 Too often vegetarian-friendly restaurants tend to over-complicate and over-compensate, but L’Opera Ristorante Italiano by L’Opera Holdings, Inc. is not afraid to let their ingredients shine with a daring simplicity and a passion for flavor.

    Review of L’Opera Ristorante Italiano (The Fort Strip, BGC, Taguig)

    Ambiance: ★★★★★

    I have seen one or two reviews about this place so I know I could expect the ambiance to be elegant and quite classy. True enough, the interior design was grand and well above and beyond expectations. Wine bottles were displayed on the walls. The chandeliers and lighting, thick curtains, heavy golden chairs and tables, and rustic flooring all provided an enchanting vibe. Background music was soothing to the ears. We felt like dining in some royal event in this “two-storey palace.”

    Service: ★★★★★

    Servers were friendly and interactive. They gave good recommendations and answered our questions on food kindly. We appreciated their good service from automatic refilling of water, positioning the plates to fit well on the table to taking our pictures and following our requests quickly.

    Food: ★★★★★

    Our server warned us that cooking time of the food we ordered requires patience. To satisfy us while waiting, she served a basket of complimentary appetizers onto our table. It consisted of their homemade focaccia bread (four pizza-shaped ones and four regular-shaped bread), a flat oven-baked Italian bread that’s a wonderful alternative to garlic bread, which we topped and flavored with patie liver spread, black olives purée, sliced tomatoes in olive oil and butter.

    The combination of these tasted surprisingly awesome. What’s good is that you can order unlimited refills of the focaccia bread but of course, don’t be too greedy or you’d be too full to appreciate the main entrées.

    After like 30 minutes, the four dishes we ordered came almost simultaneously one after the other. First was the Pizza con verdure grigliate (PHp 460). The name was too hard to pronounce and we were also left speechless after finishing a slice. There were eight slices of this pizza filled with tomatoes, mozarella cheese, grilled eggplant, zucchini and bell peppers.

    The mozzarella was super oozy, the sauce perfectly tomato-y. We added a touch of salt and pepper to make the pizza more appetizing. The crust and bottom were crispy and thin. It was comforting and hearty and felt really light. For sure, it’s a pie to beat.

    Second came our Pasta Vegetarianas: Penne all’ Arrabbiata con Porcini (PHp 360) and Trofie Al Pesto Alla Genovese (PHp 380). Why two pastas in one meal? you ask. Well, my mom’s pasta addiction certainly knows no bounds. We were entranced by the tastes of these pastas.

    The Penne all’ Arrabbiata con Porcini was cooked with garlic, basilico, chili and porcini mushrooms in fresh spicy pomodoro sauce. I accidentally ate the chili together with the penne and thought the spiciness was tolerable. Porcini mushrooms are no picnic to find. In fact I haven’t seen them sold in our local supermarkets. The care taken in bringing out every bit of flavor from the tomatoes also was a prime example of what vegetable-centric cooking should be.

    We gave another “thumbs up” to the Genova-style pasta with freshly made basil pesto sauce – Trofie Al Pesto Alla Genovese. I mean, there’s nothing like green pasta to brighten up a meal. The taste of pesto was very evident, punctuating the whole dish. To add savory bites, I thought toasted pine nuts would allow for that missing extra crunch and nuttiness. Nevertheless, this meat-free pasta was extravagant, authentic, and just may be the best if you want to impress your non-vegetarian friends. 🙂

    Lastly we had the Ravioli Ai Funghi Porcini (PHp 390) which was recommended by the staff under the “Pasta Fresca” category. It comprised of seven mushroom-filled ravioli in their porcini mushroom cream sauce. The earthy punch of porcini mushrooms was DIVINE. The hook is in. Inside the ravioli was cheese. Immediately once you taste heavenly find, you might not want to go back down to earth. 😛

    Price for Value: ★★★★☆

    As a complete Italian fine dining restaurant, L’Opera Ristorante Italiano is a keeper! You’d walk out of this venue with a tab that’s lower than what you’d rack up by sharing at a small-plates eatery and those restaurants where you have to nibble. Here, you gorge. Portions of food were bigger than we expected. Essentially, it had was one of the best renditions of pastas and pizzas I’ve come by. Prices of food may be at the high end. Ultimately though, the money-to-happiness ratio was truly a steal. 😀

    Click here to view the list of food on their menu.

    [schema type=”review” name=”L’Opera Ristorante Italiano” description=” 26th Street Corner 7th Avenue, Bonifacio Global City, Taguig City (The Fort Entertainment Complex)” rev_name=” For inquiries/reservations, please contact (02) 8893963″ author=”Rochkirstin Santos” pubdate=”2013-09-09″ user_review=”19″ min_review=”0″ max_review=”20″ ]
    Operating hours: 11:30AM-2:30PM; 6:30PM-10PM – daily

  • Review of Project Pie (Shaw Boulevard, Mandaluyong)

    Review of Project Pie (Shaw Boulevard, Mandaluyong)

    I’m the first to admit that I haven’t much covered Mandaluyong, the “Tiger City of the Philippines” or “Metro Manila’s Heart,” as much as it deserves. While I have eaten my way through Chinatown and most malls in Manila, my coverage starts to thin out in restaurants in Quezon City, Eastwood, Ortigas, etc. The lack of posts though doesn’t mean there is a lack of options.

    It’s frustrating because some of the most quintessential eats (that are not of Chinese cuisine) are far from my place. Reaching for the best vegetarian-friendly burger, ramen, macarons, cupcakes, paella, etc. I’ve ever sampled means sitting in an hour or more of traffic jams. Get the picture?

    Recently, I have been absolutely smitten with the idea of Project Pie: EVERYDAY ARTISAN PIZZA CUSTOM BUILT BY YOU. The concept is really cool, whereby customers can choose the kind and amount of pizza toppings they want to have on a 12″ thin pizza for PHp 285. Preparing and making the pizza normally take only seven to 10 minutes.

    So I was much allured and the only problem was accessibility to the location. This restaurant is not conveniently accessible by public transport. I thought to bring a car but then again, I don’t want to drive around areas such as Shaw Boulevard, Wack Wack, Highway Hills which I’m not familiar with. Fortunately, Louie agreed to tag along with me and my friends to have lunch here last Sunday. Translation: I can be a “free rider.” Wee. 😛

    Review of Project Pie (Shaw Boulevard, Mandaluyong)

    Ambiance: ★★★☆☆

    The decoration was plain and sparse. “Zigzag” light bulbs encompassing the ceiling brought sheer luminance to the entire area. Also adding to the brightness were the transparent walls and windows covering one side of the restaurant.

    The Project Pie logo on the opposite wall was large to encourage interested dining customers to take it as a background for photo opportunities. On the other two sides of the wall were favorite sayings of famous people. They were very catchy and inspiring.

    The queue to the counter was insanely long. Project Pie is a quick-server restaurant; however, customers tend to linger and enjoy their stay. Turnover is not as quick as other fast food chains. So there was a large number of people who stood and waited beside the taken tables, staring at the food and hoping for them to be finished immediately.

    Of course those were awkward scenes. Somehow, seated customers can feel guilty and the same cycle would go on all day.

    The tables and chairs can accommodate up to about 60 people, but according to my count, there were about double the number of customers who were present that day. Because of this, the environment was noisy and air conditioning did not seem to be enough. On a positive note, the place was clean as a whistle.

    Service: ★★★☆☆

    Initially, you would think that the staff would be responsible for finding and reserving seats for you upon your entrance. But after a few minutes of observation, you would notice that this is mainly a self-service restaurant. As you order and pay the cashier, you would get a tray of pizzas or pies and serve food to your table.

    It’s best to come here when you have company or be prepared to stand still alone after getting your order from the counter until you find an available seat for yourself. Napkins, disposable forks and knives and spices/condiments can be taken from a station.

    Food: ★★★★☆

    Design. Build. Eat. I can describe Project Pie’s food as simple but perfectly executed. The menu is pretty straightforward as well. You can have the preset combination of toppings and/or pick your own toppings (for no extra cost) to add on. The pie is placed in the wood-fired oven at the end of the assembly, and you get the finished product easy-peasy.

    We had the pre-set combinations no. 2, 6, and 7 and the banana nutella pie for dessert:

    2 (PHp 285): red sauce, pepperoni, mozzarella, Italian sausage, garlic, crumbled meatballs


    6 (PHp 285): grilled chicken, sliced red onion, cilantro, mozzarella, gorgonzola, barbecue sauce


    7 (PHp 285): prosciutoo, caramelized onions, mozzarella, parmesan

    Banana Nutella (PHp 145): banana and nutella

    The pizzas looked unassuming, no big deal. The bottom didn’t get perfectly brown but they were nicely cooked and tasted great. A minute or so could be used under the broiler to brown up the cheese and toppings a bit more. Requiring slight chew, the base was thin and crispy but it has to be eaten quickly or it would be rubbery when cold.

    I especially liked the banana nutella. It had the most unique, drool-worthy presentation. Yum! 😛 You can never go wrong with nutella, I guess.

    Consider the following in building or designing your own pizza:
    1. White pizza (with Olive Oil only) or Red Pizza (with their signature red sauce)
    2. Meat options: Pepperoni, Italian Sausage, Crumbled Meatballs, Grilled chicken, Canadian Bacon, Prosciutto, and Bacon
    3. Cheese options: Gorgonzolla, Ricotta, Parmesan, Feta Cheese, and Mozzarella
    4. Chili: Jalapeños, Green Bell Peppers and Roasted Red Peppers
    5. Pineapples?
    6. Vegetables and spices: Red Onions, Caramelized Onions, Cilantro, Tomatoes, Black Olives, Garlic, Pesto, Artichokes, Freshly Chopped basil, Rosemary, Mushrooms, Anchovies

    Price for Value: ★★★★☆

    Project Pie is an awesome find. It’s is like a Subway (niche: sandwiches) or The BRGR Project (niche: burgers) for personal-sized pizzas. PHp 285 for one pizza cut to four slices good for 1-2 people is not bad.

    [schema type=”review” url=”https://www.facebook.com/projectpiephilippines” name=”Project Pie Philippines (beside Starbucks)” description=”515 Shaw, 1555 Laurel Street corner Shaw Boulevard, Wack Wack, Highway Hills, Mandaluyong City” author=”Rochkirstin Santos” pubdate=”2013-09-04″ user_review=”14″ min_review=”0″ max_review=”20″ ]

    Operating Hours:
    Every day: 10AM-10PM
    No reservations available. No phone available. No home delivery.