When people think of ramen, tonkotsu, shoyu or miso broth ramen would first come to mind. But there’s also dry ramen. Known as Mazesoba, it’s actually a common dish in Japan. Mazesoba literally translates to mixed noodles, and it’s one of the best iterations of soupless ramen you can try now.

Originating from Tokyo, Japan, Menya Kokoro by Japanese Chef Takuma Ishikawa specializes in tasty bowls of mazesoba, and the good news is that it’s now in the Philippines! We visited its first branch in Uptown Mall, BGC last weekend and had a great dining experience. At Menya Kokoro, soba made from whole wheat noodles is made fresh and it’s mixed with the house special sauce and signature ingredients that are all good and tasty.

Review of Menya Kokoro (Uptown Place Mall, Bonifacio Global City, Taguig)

Ambiance:

The setting at Menya Kokoro in Uptown Mall is casual and cozy. At the far end of the dining room (behind the counter) are chefs who seriously know what they’re doing as they craft bowls of beautifully done noodles with rich sauce and fresh and interesting ingredients. With washed out gray wall, the ambiance is where you want to feel calm but not catatonic. It exudes elegance and the combination with wooden fixtures couldn’t be more perfect. The palette presented is a great style for a modern Japanese restaurant. Tall glass windows bring a reflective natural lighting to the space.

Food:

For our appetizer, we tried their Takoyaki (PhP 140) which came with a contrasting sweet and savory taste. Topped with a generous amount of Japanese mayo and bonito flakes, this delicious Japanese treat was fried on the outside while the inside remained gooey. Yum!

Apart from Takoyaki, Menya Kokoro’s Karaage (PhP 200) was lovely as well. The Japanese-style fried chicken was juicy and came out light, crispy, and solid on flavor. It’s a total crowd-pleaser.

For the mains, we got their best sellers, Tokyo Mazesoba (PhP 350) for me and Zenbu Mazesoba (PhP 470) for Louie. We’re told that the best way to eat a bowl of mazesoba is to mix everything evenly. Tokyo Mazesoba had a mix of elements such as the spring onions, chives, and runny egg over a medley of minced meat. I liked the springy and chewy texture of the noodles, and the thickness was also quite satisfying for every bite. Adding a splash of their kombu vinegar can help cut through the creaminess of the sauce. Portion your noodles and give this a try!

With almost the same components as the Tokyo Mazesoba plus more, the Zenbu Mazesoba looked more enticing and it also burst with savory flavor. Give them a good toss and relish the delicious explosion of flavors! The bamboo shoots and slow-braised char siu (braised pork belly) were definitely great additions to the dish.

Both Zenbu and Tokyo Maseoba are available (per request) in a non-spicy version. We tried the spicy version and the heat was tolerable. I think spice-lovers will love this rendition.

All their mazesoba are served with a complimentary bowl of mushroom shoyu (soya sauce) soup on the side–not to be poured over the bowl of mazesoba. Once you’re almost done eating the noodles but still have a handful of tasty ingredients and sauce in the bowl, raise your hand and ask for the Oimeshi. It’s Japanese rice that goes perfectly when mixed with the remaining sauce and toppings.

For desserts, we had their Matcha Ice Cream (PhP 90) and Kurogoma Ice Cream (PhP 90). Both these ice cream flavors remind me of our Japan trip, particularly Arashiyama and Kuromon Ichiba Market. More than the matcha though, here I liked the black sesame more because of its creamy sweet nutty finish.

Price for Value:

Menya Kokoro is the largest mazesoba restaurant chain in Japan, and it’s definitely showing no signs of slowing down. Here, even without the soupy ramen, there’s no denying the beauty of a great bowl of mazesoba. The springy noodles, the great quality of ingredients, and the creaminess of the sauce all bring a successful dish that justifies a good value for its price tag. It’s pure bliss, even on the hottest of days, and the good news is there are more variations of mazesoba you can expect to try at Menya Kokoro in the coming months. Check it out.

[schema type=”review” url=”https://www.facebook.com/menyakokoroph/” name=”Menya Kokoro” description=”3F Uptown Place Mall, Corner 36th St, Taguig, Metro Manila” rev_name=”Contact menyakokoroph@famedishinc.com for more information.” author=”Rochkirstin Sioco” pubdate=”2019-07-14″ user_review=”4.6″ min_review=”0″ max_review=”5″ ]

When searching for where to eat in BGC, the term “destination restaurants” comes up a lot. This means that the food must be killer, the vibe is close to perfect, and the space is worth sitting an hour at. If you want all these, check out Downtown and Halsted. Stylized as DWNTOWN & HALSTED, this edgy bar-restaurant was conceptualized by Perry Quimbo (Piedra, Dillingers, Prohibition, Bugsy’s, Red Rabbit).

Dinner was booked through BigDish’s app, and we had an instant discount off our meal. In case you’re not yet familiar, BigDish is a brand-new way of offering dining deals and discounts. There’s no membership fee required. Just reserve online (through the website or mobile app) and get discounts off your bill depending on the number of people, date and time, and the restaurant chosen. Once booking is done, a confirmation code will show up and this should be presented to the restaurant at the time of visit. No hassle!

Review of Downtown and Halsted (Bonifacio Global City, Taguig)

Ambiance:

Downtown and Halsted is envisioned as an avenue where artists could showcase their work, hence it’s flush with Deviant art, urban photographs, sketches, and other artwork featured throughout the place. Adding these pop-art vibes on the walls brings in unconventional style and evokes the feel of the street. These pieces on nondescript backdrops create a cohesive interior concept with urban flair.

Overall, I love the theme and the spacious layout. Each booth provides privacy for every group, resulting in less chaotic seating and creating more intimate and functional zones. However, I just can’t imagine how the setup could accommodate larger groups of diners. You can be spotted sitting on the bar stools or on the comfy quilted restaurant booth seating.

Food:

We had Baby Calamari with Salted Egg Aioli (PhP 190) as our first starter dish. It consisted of bite-sized squid in crispy batter, basically everything you’d want in a weeknight seafood dish. These baby calamari came out stunningly golden-brown and still so tender and light inside. The salted egg aioli wasn’t too flavorful but it wasn’t bad. A nice squeeze of lemon and a sprinkling of salt would make it better.

The Buffalo Tenders (PhP 290) were full-on crisp, crackly, ever-so-slightly greasy, perfectly juicy and succulent. Its accompanying dip was a great complement to the sauce-coated, tangy, vinegary buffalo perfection in every lick-lipping, finger-dripping bite. It’s enough to warm up your palate for the next to come.

Their Housemade Chili Topped Potato Skins (PhP 150) were definitely a winner. It was so good that we kept talking about how we could replicate the recipe and make it at home ourselves! The earthy and slightly salty taste of the potato skin was delightful, and the chunky chili con carne packed a good deal of spice. This appetizer (for sharing) was well executed, no doubt.

Downtown and Halsted’s Skewer Platter had sweet and savory profiles consisting of Lengua (PhP 250), Chicken (PhP 150), and Pork (PhP 150). These skewers delivered a good blend between tenderness and depth of flavor, with no sauce required.

Probably our favorite main course, the insanely delicious Braised Barbecued Short Ribs (PhP 750) possessed a flesh that was tender and fatty but not overwhelmingly so. It’s one of the most comforting of comfort foods, with mashed potatoes served alongside it. Full of beefy flavor, the braised barbecued short ribs were far from dry. Adding points of interest were the crisp veggies on top. A must-order!

The Crispy Pork Knuckles (PhP 580) were wonderfully crispy, yet fatty, with melt-in-your-mouth goodness. The meat had a pleasant firm texture, and it was paired well with the vinegar sauce, which gave each forkful of pork a tartness that really worked. It’s a dignified centerpiece for just about any table, something your taste buds will treasure for a while.

Price for Value:

Sitting alongside Locavore, Frank & Dean, and Bugsy’s Bar & Bistro in Burgos Circle, Downtown & Halsted in BGC dishes up the kind of trendy cuisine with tasty presentations that hit the comfort-food sweet spot we have. It serves designer cocktails, wines, with a good selection of single malts, bourbon, a huge dose of good music and fun, too. Prices are reasonable for the given value, and they’re not shockingly high, to be fair. Book a reservation now through BigDish (link here) to get discounts up to 50%!

[schema type=”review” url=”https://www.facebook.com/downtownandhalsted” name=”Downtown and Halsted” description=”Ground Floor, Burgos Parklane, Forbestown Road, Bonifacio Global City, Taguig City” rev_name=”For inquiries or reservations, call 0977 787 2406″ author=”Rochkirstin Santos-Sioco” pubdate=”2017-09-25″ user_review=”4.4″ min_review=”0″ max_review=”5″ ]

Grind Bistro in Net Park Building, BGC offers food that’s creative, tasty, and beautifully plated. It has earned its way into the conversation when it comes to American comfort food. Opened in May 2016, this restaurant is an upscale version of your textbook American fastfood joint. Grind Bistro is well known for their 100% USDA beef Grind Burger and steaks, but certainly there are far more interesting dishes to try. We visited last Saturday for lunch and had an excellent dining experience.

Our meal was booked through BigDish’s app, and we had an instant discount off the bill. In case you haven’t heard about it yet, BigDish is a brand-new way of offering dining deals and discounts. There’s no membership fee required. Just reserve online (through the website or mobile app) and get discounts off your bill depending on the number of people, date and time, and the restaurant chosen. Once booking is done, a confirmation code will show up and this should be presented to the restaurant at the time of visit. No hassle!

Review of Grind Bistro (Bonifacio Global City, Taguig)

Ambiance:

Grind Bistro in BGC is a great foodie destination where guests can enjoy American comfort food and New World wines in a cozy setting. The atmosphere makes for an excellent date spot or a family luncheon. It’s neither too loud to cut off conversation nor too intimate that the awkward silences are painful. The light fixtures hanging boldly from the ceiling look very decorative. They add a retro flavor with the black cage pendant design, giving off soft and tender lighting to the surroundings. Appropriately so, the black chairs in the dining area are a good match. The accent chairs on the side look stylish and comfortable, with a pop of orange shades for a good visual contrast.

Food:

For starters, we had the thinly-sliced potato chips fired to a light airy crisp. It looks simple but prepare to be wowed. Tad salty and super crispy, these chips were truly satisfying and every bite kept us wanting to get more. The sweet homemade condiment also proved to be a good complement.

Next, we tried the Sliders (PhP 395), or what you may call “small bites of beef heaven.” This appetizing entree was presented as three mini Grind burgers made with 100% USDA ground beef “sandwiched” in brioche with onions and pickles. The beef was cooked medium-rare, as we requested, and all the other components worked together like a great jazz rhythm section.

When in Grind Bistro, don’t miss the Nutty Black Chicken (PhP 595). We expected this best-selling dish to be a hit, and we got it! The chicken may look burned but really it isn’t. Coated in squid ink mixed in tempura batter, the boneless skinless chicken was juicy, tender, and incredibly flavorful. Plus points go to the crunch of its exterior. The hazelnut romesco gave a subtly nutty and refined taste.

Pancetta, garlic, black pepper, cream, and egg yolk made up the Truffled Penne Carbonara (PhP 495). It was lip-smacking delicious and we were all smiles. We love anything with truffle and so far, this one did not let us down.

Topped with pesto, asparagus, and fresh ricotta, the Squid Ink Raviolis (PhP 370) were light, delicate pillows of devilish goodness, each filled with housemade steak and leek. Tinted with the ink of a cephalopod, the ravioli looked striking against a white plate, creating a “black tie” effect that’s appealing to the eye. Although the ink comes from a sea dweller, it did not taste fishy mostly because of the marinara sauce. The combination of flavors was well played.

Price for Value:

The brainchild of husband-and-wife team Chef Steven and trained wine sommelier Cristina Imperial Carl, Grind Bistro prepares food that are delivered with an elegant style and grace. Their menu is regularly reviewed and updated to make sure they keep their customers’ favorites and at the same time offer new items that give diners a fresh experience each time they visit. Reasonable prices, inviting ambiance, and friendly and efficient service are other good reasons to return. Book a table through BigDish and get up to 50% off discount. Can’t beat this deal! 😉

[schema type=”review” url=”https://www.facebook.com/GrindBistro/” name=”Grind Bistro” description=”Ground Floor, Netpark Building, Fifth Avenue, Bonifacio Global City, Taguig City” rev_name=”For inquiries, call (02) 946-3870 or 0956-889-8348” author=”Rochkirstin Santos-Sioco” pubdate=”2017-08-01″ ]

Gino’s Brick Oven Pizza is a neapolitan-style pizzeria that serves fresh oven-baked 12-inch pizzas specially made with their own kesong puti. We may have been late to the party to try their specialties since the time they opened their first branch in Makati in 2014, but that’s okay. My friends say their pizzas are a revelation. The greatest triumph, I heard, is the SMEGG pizza. We went to Gino’s Brick Oven Pizza at Serendra, BGC to find out ourselves.

Review of Gino’s Brick Oven Pizza (Serendra, Fort Bonifacio, Taguig City)

Ambiance:

Gino’s Brick Oven Pizza in Serendra looks lively and stylish. The intimate space is accented by dark wood, exposed-brick walls, bright lighting, and comfortable seats. The menu is written on a chalkboard over the counter, featuring many top selections and food highlights. Overall, the ambiance was neat and also family-friendly. I love the how the potted plants are put against on the wall.

Food:

The Salted Egg Pasta (PhP 225) is an excellent entree. Made with fettuccine, bacon, salted egg, cream, and parmigiano reggiano, it’s one item on the menu that shouldn’t be skipped. Salted eggs work a special magic on food.

Margherita with Fresh Mozzarella (PhP 470) was made with tomato sauce, buffalo Mozzarella, parmesan, and basil. There was nothing so special about it, but it was good till the last bite. For vegetarians, this pizza can be a gratifying choice.

We were most smitten with SMEGG (PhP 475). It swooped in like a celebrity, pleasingly attractive yet ostentatious, mostly since it was topped with a mix of ingredients we don’t usually see in pizzas: homemade sausage, mushroom, eggs, gouda, and cream. But hey, it proved worthy. This unique pizza was surprisingly really good. Gino Brick Oven Pizza’s honey sauce paired well.

Price for Value:

Fresh juices and kale salads are popular players in the metro’s health-conscious culinary scene, but let’s face it— when it comes to indulging, pizza often ranks high on the list. While Gino’s Brick Oven Pizza’s dishes may not be the best we have ever tried, there’s no denying that their pizza game is strong. I thought price was a bit steep for the size, but the quality justifies the financial outlay.

[schema type=”review” name=”Gino’s Brick Oven Pizza” url=”https://www.facebook.com/Ginosbrickovenpizza/” description=”G/F Serendra, Fort Bonifacio, Taguig” rev_name=”For inquiries, call +63 9153459509 or (02) 8355342″ author=”Rochkirstin Santos-Sioco” pubdate=”2017-05-20″ ]

I had been meaning to attend the Wine 101 Class by Wine Story Academy for months. But because of tight schedule, booking a class did not seem possible. Finally, I freed up one Saturday just before the week of our wedding to attend the wine appreciation class in Wine Story Parker Room at Serendra, BGC. For two hours, we had a cool opportunity to sample a range of wines as Wine Education Manager Carla Santos provided us a solid foundation in understanding and appreciating wines even more. In this post, I’m sharing the top 3 lessons we learned (aside from the aroma, palate, and tasting notes of wines).

Top 3 Lessons Learned from Wine 101: Wine Appreciation Class (Wine Story Serendra, Philippines)

1. Wine can be intimidating but it doesn’t need to be.

Some people are not comfortable with the thought of tasting or drinking wine. Especially to those that are not familiar, it can be a confusing topic. Attending the Wine 101 Class has removed our fear and hesitation about learning what we have always wanted to learn about wine.

Since the class had a small group of students (12 per session), our inquiries and questions were all entertained and answered. Carla started with an overview of the basic terms and principles about wine and then proceeded on covering topics such as how to properly taste wine and how to make a good selection in a restaurant or a store. We explored the process of making wine from picking the grapes in the vineyard to bottling the wine.

The short course gave us a good insight to the introductory aspects of wine and wine tasting. At the end of the class, we felt more knowledgeable and more confident in choosing good quality wines over bad ones.

2. There is much to learn and enjoy during an actual wine class and tasting session.

We can always read tasting notes and wine characteristics from websites and online tutorial pages (Udemy and Coursera, for instance), but having the “taste” experience is still better and more preferable. Knowing the different flavors, mouthfeel, acidity, aromas, and colors as well as the grape varieties, food pairings, and origins requires more than just reading text from the computer screen (or mobile phone).

The beauty about attending Wine 101 is the act of tasting different wines and making sense of what we tasted relating to description, quality, style, type, preference, drinking context, etc. It allowed us to practice wine tasting with sensory evaluation and discover our preferences in a relaxed environment. All materials were included. No prior knowledge was required.

3. Aged wine is not always better.

I had the misconception that wines are all meant to be aged and that aged wines are higher both in cost and value. The truth, as it stands, is that 90% of wine must be consumed within a year of production.

Aging does bring out an array of exotic smells and tastes. (A correctly aged Pinot Noir can gain aromas of truffles; a Syrah can become fragrant with rich spices.) However, there’s science involved in wine aging and it’s not as simple as storing it in a dark room in your home for decades and expect it to taste great. Factors such as temperature fluctuations, excess vibration, and excessive light can hasten the deterioration of wine.

Each crop of grapes is different. Each bottle of wine ages a little differently from the next; the perfect time to uncork a particular grape varietal will change with the region, the year, and the specific process the grapes undergo as they are being smashed and fermented into wine.

WSA: Approved Program Provider of WSET

Wine Story Academy (WSA) in the Philippines accommodates wine lovers’ desire for further wine education from any level of experience. For beginners, Wine 101 is an excellent starting point to know more about wine in a casual and organized setting. If you want something unique for your next date or acquire newfound knowledge with family or friends who love wine, booking a slot here is highly recommended. In this course, we learned how to improve our palate, overcome wine anxiety, widen our technical knowledge, and set aside any wine prejudices we have arrived with.

For those wanting to take things a step further, WSA offers four levels of Wine and Spirit Education Trust (WSET) qualification courses as an Approved Program Provider. The WSET is a worldwide organization providing high-quality training and qualifications for professionals working in the wine and spirit and hospitality trades.

Wine Story is a luxury store in Shangri-La Mall, Serendra and One Rockwell. There is no other wine store quite like it… not in Hong Kong, Singapore, Shanghai or even Tokyo. Wine Story offers up to 16 wines by the glass for sampling before you buy. The cutting-edge store design, state of the art ambiance and the finest wine selection of Bordeaux, Burgundy, Rhone, California Cult and large format bottles will simply take your breath away.

[schema type=”review” url=”https://www.facebook.com/WineStoryPhilippines/” name=”Wine 101: Wine Appreciation Class by Wine Story Academy” description=”Visit Wine Story’s website at http://http://winestory.com.ph/ and follow its Facebook Page at https://www.facebook.com/WineStoryPhilippines/ to inquire about its classes. Email info@winestory.com.ph or call 637-8888 from M-F 9am to 6pm to reserve a slot.” rev_name=”Wine 101 by Wine Story Academy” author=”Rochkirstin Santos-Sioco” pubdate=”2017-05-18″ user_review=”5″ min_review=”0″ max_review=”5″ ]