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Category: BGC

  • 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 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 Chez Karine Bakery (Serendra, BGC, Taguig City)

    Review of Chez Karine Bakery (Serendra, BGC, Taguig City)

    Unlike donuts which are now practically everywhere (think Dunkin’ Donut and Mister Donut hubs), French macarons are, weight by weight, one of the most hard-to-find and expensive food yet people are still going for them! Each piece costs PHp 50++ and you only get to have a max of 3-4 bites until finishing off the entire thin, flavorful meringue cookie sandwiched with some kind of filling.

    So why the macaron craze? Bakeries put so much effort in packaging and designing macarons that these beauties come out as utterly gorgeous and delicious displayed in shops and in boxes. As a result, love on both the visual and palatable elements about these confections has been developed.

    I’ve tried macarons by TWG Tea Salon and Boutique in Greenbelt 5, Makati, Tous Les Jours in Mall of Asia, Pasay and The French Baker before and undoubtedly, I thought TWG macarons are the best! Another contending macaron maker is Chez Karine Bakery, which my friends all over Instagram go gaga over. They promote it with pictures and captions saying that this bakery’s macarons have a chewier bite than other regular crispy French biscuits in Manila.

    Last Saturday, out from lunch with my friends, we decided to continue our girl talk in Chez Karine Bakery located in the same aisle as Fez Gastrobar in Serendra area and find out if Chez Karine’s macarons would seal the deal, break the record and indeed win over my love for TWG’s.

    Aside from macarons, Chez Karine patisserie offers high quality, specialty coffee and tea and other pastries like cakes, royal pudding, panna cotta, cookies and honey toast all inspired by Asian and American flavors with fresh and natural ingredients.

    Review of Chez Karine Bakery (Serendra, BGC, Taguig City)

    Ambiance: ★★★★☆

    The space is limited with less than 10 chairs available for the long table across the counter. Everything on display was appetizing, particularly if you have a sweet tooth. Interior design was minimalistic and there were no frills on the backsplash other than the list of prices and items on the menu. Outside, three tables with four chairs each can be occupied by guests who want to chill out and stay longer. But most of Chez Karine’s customers choose to leave after getting boxes of orders here.

    Service: ★★★★★

    Staffs were always inside the counter, so I can’t say more about service on this one. Anyway, I would give an all-star perfect rating as they provided good assistance in suggesting preferences and preparing orders. They were quick on their feet, too, so long lines are manageable.

    Food: ★★★★☆

    Chez Karine’s macarons come in many flavors, each at PHp 50. Since we couldn’t try every one, we chose six we thought were sufficient to represent:

    • Salted Caramel – When asked, the staff said that salted caramel is one of their best-sellers. So without question, we added it to our order and were not disappointed. There’s a tiny hint of salt mixed with caramel resulting to a bittersweet divine taste.
    • Mint Chocolate – With back-to-back fillings of mint and chocolate, this was the one I enjoyed most! Mint and chocolate must be in my blood, so naturally when I put these together I thought they were amazing. 😀
    • Earl Grey – Filled with earl grey milk chocolate ganache, this macaron was among the best we had. It was so good that it should be able to get anyone to come out of hiding.
    • Speculoos – Speculoos was a name that’s quite hard to remember but the taste was really unforgettable. It was buttery and tasted like a vanilla-based gingerbread cookie.
    • Matcha Green Tea – This can be the ultimate macaron that would ruin my diet. I can eat ’em all day! This green tea flavored macaron tasted somewhat like Starbucks’ green tea latte. ♡
    • Maple Bacon – Though it was okay, this was the flavor we all least liked. It tasted like a breakfast of pancakes with maple syrup and bacon.

    All in all, the cookie surface was smooth, without bumps and bubbles (as you can see in the picture below). There were no large air bubbles or irregular empty pockets either. Although the shell of the macaron was thin, it did not easily shatter. The macarons were not as super chewy as expected but just fine. One bite gave way to a tender and moist (not soggy or wet) interior. Eating was clean; the filling did not squish out and didn’t leave any residue on the teeth (yes, I’m concerned and conscious of this because of my braces).

    In terms of flavor, Chez Karine’s macarons were sweet but not to the point where the original flavor is already masked; they didn’t coy sweetness forming a lump in the back of your throat. They were true to whatever the name of the flavor literally spell.

    After gaining fuzzy happiness from eating macarons, we tried the Muscovado Royal Pudding (PHp 100), a soft set custard pudding with dark caramel at the bottom. This royal pudding had a smooth texture, almost the “melt-in-your-mouth” type, but it was just a bit disheartening that the taste was not anything spectacular. If you’re familiar with leche flan, then you’d know exactly how this pudding tastes. Only key takeaway was this cute bottle that can be reused at home! 😀

    Price for Value: ★★★☆☆

    The reason why these are costly may be that they are notoriously difficult to make and to perfect. I understand that there’s a lot of patience required, as well as planning and precision. Almost, the presentation must be as good as the flavor.

    Even so, paying PHp 50 for one macaron is, I think, too much. Same goes for PHp 100 for a tiny jar of pudding of ordinary caliber that doesn’t make enough justice to the price tag. In the end, I wasn’t that convinced that Chez Karine’s macarons are better than TWG Tea’s. I guess I’m still sticking to my first love.

    [schema type=”review” url=”https://www.facebook.com/chezkarinebakery” name=”Chez Karine Bakery” description=”Serendra 2 Loading Bay McKinley Pkwy, Bonifacio Global City, Taguig” rev_name=” For inquiries, call (02) 804 1889″ author=”Rochkirstin Santos” pubdate=”2013-08-23″ user_review=”16″ min_review=”0″ max_review=”20″ ]

    Operating Hours:
    Sunday to Thursday: 10:00 am to 10:00 pm
    Friday to Saturday: 10:00 am to 11:00 pm

  • Review of Fez Restaurant and Bar (Serendra, BGC, Taguig City)

    Review of Fez Restaurant and Bar (Serendra, BGC, Taguig City)

    The “rice and chicken” tandem seems to be a default choice for anyone who’s looking for accessible comfort food. Why? You can be stuffed with goodness and you can be full without feeling much guilty out of consuming too much fats and unhealthy ingredients.

    So my girl friends and I stopped on a rainy Saturday at Fez Gastrobar in Serendra Piazza Branch, Bonifacio Global City, Taguig as we’ve planned to have the “rice and chicken” entree offered as promotion at CashCashPinoy: Mum’s Roasted Chicken, a “healthy alternative to the usual fried chicken.”

    Side dishes offered in the advertisement were: rice pilaf, grilled veggies, sautéed marble potatoes, or baby asparagus. The meal is paired with a glass of iced tea. Original price? PHp 440. Discounted price? PHp 190! Definitely, it was a good buy. 😀 If not only for the price, read why else:

    Review of Fez Restaurant and Bar (Serendra, BGC, Taguig City)

    Ambiance: ★★★★★

    Rare is the restaurant where we dine in from start to end and not have any “co-diners” who split the attention of servers to half or maybe more. I’m not sure why there was not a single one customer who dared to eat here when we were in. So it looked like we reserved the entire space for ourselves! 😛

    Ambiance is good on both European-style indoor and outdoor (al fresco) settings. Wooden chairs and tables contributed to the homey, minimalist and clean atmosphere. Background music is Moroccan and so I couldn’t understand a word. Anyway, that’s fine—for as long as the songs were soothing to the ears.

    On the whole, I recommend Fez Restobar as an ideal spot for hanging out with friends, dating for couples and just having casual meals alone. You won’t feel intimidated because the place is quiet, very different from the busy and lively street outside.

    Service: ★★★★★

    Ordering was simple. Since there were no other open tables, we got quick service from the two staff who treated us with a genuine sense of lighthearted pleasure.

    Food: ★★★★★

    Fez Restaurant and Bar’s menu merits considerable exploration, as there seemed a lot of interesting entrees. This is because Moroccan (North African) cuisine is a mix of Mediterranean and Arabic as well. Must-tries are Cous-cous Salad, Roasted Pumpkin Soup, Pita Platter, Crunchy Pork Belly, and Lamb Shank Tagine, among others.

    From the poster, Mum’s Roasted Chicken looked downright tasty. I thought there were supposed to be two side dishes but we were served with only one, and that was sauteed broccoli chopped to bite-size pieces, a solid addition to any grilled food.

    Mum’s Roasted Chicken was better executed than expected. The taste had a little semblance with Kenny Roger Roasters’ roasted chicken but with creamier gravy and more tender texture. Portion was generous, with two pieces of chicken, a cup of java rice, and an unlimited refill of the gravy. After chomping, we all realized that an order is too big to handle alone.

    Nonetheless, we ordered Pita Pockets (PHp 260) only to immerse ourselves with another Moroccan dish a little further. 😀 The Pita Pockets consisted of fresh pita bread packed with chunks of chicken tandoori, tomatoes, caramelized onions, bell peppers, mushrooms and mixed cheese.

    It was a challenge to pause and appreciate each bite as I was overwhelmed with the rich flavor mostly oozing from tomatoes, chicken chunks, and cheese, especially when I added the accompanying sauce. Yummy!

    Price for Value: ★★★★☆

    The prices of food are just right; the taste is enough to forget about soggy toes and leaky umbrellas. In spite of the scarcity of restaurants offering Moroccan cuisine in the metro, the food here felt familiar. It can leave adventurous foodies a good smile after receiving punches of satisfaction on both the stomach and the senses. We’re looking forward to another dine-in here on warmer days! 😀

    [schema type=”review” url=”https://www.facebook.com/FezGastroBar” name=”Fez Restobar (Moroccan Grub You’ll Love)” description=”1C07A Serendra Commercial Strip, 26th St. Bonifacio Global City, Taguig” rev_name=”For inquiries, call (02) 9011840 / +63916 2504532″ author=”Rochkirstin Santos” pubdate=”2013-08-19″ user_review=”19″ min_review=”0″ max_review=”20″ ]

  • Review of YummySoy (The Fort Strip, BGC, Taguig City)

    Review of YummySoy (The Fort Strip, BGC, Taguig City)

    Soy food and beverages have been gaining popularity here in the metro because of the many health benefits of soy. Nowadays, you can get soy milk at any regular grocery store. However, mass-produced soy milk are mostly made with non-organic and GMO (genetically modified) soybeans, and preservatives are added. With “Simply Refreshing!” as its tagline, YummySoy strives to live up to the promise in delivering FRESH, non-GMO and good quality soy-based desserts and drinks in a contemporary ambiance.

    Apparently, the name YummySoy sounds familiar to me as I’ve seen this brand in many locations in Singapore before (most frequently when I pass by Joo Chiat Road). I recall that Mr. Bean is one of its head-to-head competitors as they both serve refreshing soy-based beverages and food products. I’ve tried Mr. Bean a couple of times but haven’t sampled YummySoy’s delights even once. 😛

    Brought to the Philippines by a Filipino who’s still working full-time in SG, this branch of YummySoy at The Fort Strip beside K-Pub opened just last June 3, 3013 after its first branch at Robinsons Place, Manila which launched last March 7, 2013. Their beans are imported from Singapore and processed in their commissary in Pasig City, Metro Manila. This is why the taste should really be fresh and consistent with the original recipe’s.

    Yesterday’s food-tasting event was a compromise between going out of the house when it was raining and not eating YummySoy’s tastiest treats at all. I chose the latter because I had already said yes to the organizer and luckily it was a good choice. 🙂

    Review of YummySoy (The Fort Strip, Taguig City)

    Ambiance: ★★★★★

    Any restaurant that fills the room with yellow and orange color combination stimulates hunger. I was not hungry when I first came in but after waiting for a few minutes, I must be absorbed by the very charming and pleasing ambiance that made me succumb to order my first drink. 😀

    The chilled bean curds (taho) were neatly presented in the refrigerators. Customers can view the menu on the Hyundai LCDs where the products and prices are displayed. I wondered why they opted to put and turn these devices on when they can just have menus posted behind the counter or still on top pasted on the walls via lighted signs to conserve electrical energy. ❓ Anyway, if that’s part of their strategy to entice customers then it must be working effectively.

    The number of chairs are limited to 12, so even if this is a nice place to hang out, by the setup, customers would be more encouraged to take their orders out than stay in and wait for tables and chairs to be freed.

    On other thought, Operations Manager Mr. Hermoginio (see picture below) said that their target market is composed largely of employees from nearby office buildings who want to chill out from work and have a quick break here and those coming out of other pubs and restaurants in The Fort Strip. I figured most if not all these people are always on the go, so the limited seating capacity might still be adequate for the branch for now. The “egg” chairs were really comfortable to sit in though! 🙂

    Service: ★★★★★

    Service was outstanding. Drinks and chilled taho were presented in a fashionable manner. Since they are readily made, staff would just have to get them out of the fridge and serve them to the tables well.

    Food: ★★★★☆

    I’m a regular drinker of soya milk (豆浆 doujiang) — both the home-made and commercial one. Because our house is located near the tofu factory in Divisoria area, my mom would often buy pure soy milk blended from soybeans and water and serve it as a staple breakfast at home. Hence I can differentiate the taste of finely made soy milk without preservatives and of those already added with sweeteners, inorganic flavoring and heavily-processed ingredients.

    YummySoy served us with their five of their best variants of flavored and original chilled bean curd, slurpy and drinks with different toppings: Strawberry (PHp 85), Dark Chocolate (PHp 85), Original (PHp 75) and Almond (PHp 85), with add-ons Strawberry Pops (PHp 15), Coffee Jelly (PHp 10) and Pearls (PHp 10).

    After taking spoonfuls of all these, I have to say my favorites are the strawberry-flavored chilled bean curd with strawberry pops and the almond-flavored chilled bean curd with coffee jelly! ♥

    With these silky, creamy, and refreshing bean curds, you think you’ll stop eating to save some for later but eventually find yourself with an empty container. The texture is smooth and soft and goes well with the soya bean milk, perfect for those who want an excuse to indulge on such a hot day and yet not want to eat something too sinful.

    Notes:

    • YummySoy also offers hot original soy and almond-flavored soy drinks but the hot version takes a bit longer to prepare.
    • Each flavor of bean curd and drink can be paired with any add-on.
    • YummySoy – The Fort will soon accept deliveries from nearby establishments.
    • To get a discount, you can buy six chilled bean curd (varied flavors) at PHp 400.
    • Customers can choose the sugar level of the drinks: from 0%, 25%, 50%, 75% to 100%.

    Price for Value: ★★★☆☆

    The quality and taste of their offerings make it easy for one to patronize them easily. Prices are about the same as drinks in milk tea and coffee shops. However, I just have this notion that taho or soy bean curd must be cheaper because taho is one that is commonly and traditionally sold by street vendors carrying cylindrical metallic containers placed on each end of a bamboo pole. One cup of this drink costs only PHp 10-20, while YummySoy charges about six times over. 😯

    – With Bloggers Carol and Aldous –

    [schema type=”review” name=”YummySoy, The Fort Strip” description=”Bonifacio Global City, Taguig (Beside K-Pub)” rev_name=”Operating Hours: Mondays to Fridays: 10am-10pm; Weekends: 10am-11pm” author=”Rochkirstin Santos” pubdate=”2013-07-14″ user_review=”17″ min_review=”0″ max_review=”20″ ]

    Other branch:
    3F Midtown Wing, Robinsons Place Manila

  • Review of Ikkoryu Fukuoka Ramen (SM Aura Premier, BGC, Taguig)

    Review of Ikkoryu Fukuoka Ramen (SM Aura Premier, BGC, Taguig)

    You’re craving Japanese cuisine and the unexpected? Solved. Grab a seat in a cozy spot at Ikkoryu Fukuoka Ramen and indulge in their exquisite ramen dishes with signature rich and creamy Tonkotsu pork-based broth soup.

    Japanese ramen gurus behind the success of ramen house, Ikkoryu Fukuoka Ramen at Shangri-la Plaza, just opened their second branch in the Philippines at another premier location: SM Aura Premier, Taguig City. And I was one of the foodies who graced the food tasting event on their first soft opening full day last Saturday. 😛

    Ikkoryu Fukuoka Ramen at the second floor of SM Aura is still under construction (at least the back part where functional rooms are yet to be built), but this restaurant already guarantees that they can serve food on the menu that will make crowds feel much obliged to persuade. Each bowl of ramen brings a whale of an appetite, coupled with soy sauce, tender Chashu roast pork, premium flour imported from Japan to make the noodles, plus the enhancements: sliced red ginger pickles on the side.

    Hungry? いただきます! (Let’s eat!) 🙂

    Review of Ikkoryu Fukuoka Ramen (SM Aura Premier, Taguig City)

    Ambiance: ★★★★☆

    This restaurant might seem unassuming from the outside, but inside this venue is a busy team which produces fabulous ramen and other Japanese dishes of the highest quality. The overall theme is mainly zen-like, where traditional wooden planks and dividers with hand-drawn Japanese characters appearing as backdrops are the highlights as well as the red stools that infuse modernity into the setup.

    The only thing that’s a bit off to me was the startlingly loud chorus of servers and staff in the kitchen greeting “irrashaimase’s” (meaning “welcome” in Japanese). We learned later that shouting it to every customer is just common to any other ordinary restaurants in Japan that serve ramen. With their means to convey Japanese hospitality, diners can hardly hear the music playing on the background and there may be the need for customers to talk louder to continue smooth conversations while eating.

    As an added info, the writings on the wooden planks are composed of an elegant essay entitled HOJOKI (“An Account of My Hut”) by Kamo no Chomei. It was recognized as a masterpiece in the Japanese essay tradition and is believed to be autobiographical. You can refer to this link to know more.

    Having about twice as large as the floor area at their branch at Shangri-la Plaza, Ikkoryu Fukuoka Ramen at SM Aura Premier can probably fit 100 people.

    Service: ★★★★★

    All staff provided us service with a smile even when the restaurant got crowded later that night. Their efficient and gracious service was well worth our visit.

    We were also lucky to meet the person who oversees the consistency of flavors: Kenji Komuro, Public Relations Director for Ikkoryu Fukuoka Ramen Philippines from Japan.. He entertained our interview questions and so we learned a lot of things about the restaurant chain under the Yamagoya Ramen which was established in 1970.

    Food: ★★★★☆

    Unlike typical Japanese restaurants you can find in Manila or the rest of the country, Ikkoryu Fukuoka does not offer traditional sushi fares, tempura and meal sets similar to Tokyo Tokyo, Teriyaki Boy, Sakae Sushi, Tempura Japanese Grill and other household-name fast food chains. Rather, they have 12 different ramen that vary in toppings, limited rice dishes, salads, deep-fried chicken and pork dishes and yummy desserts.

    We had the following ramen variants:

    1. Ajitama Tonkotsu (PHp 380) – Ajitama in Japanese is “boiled egg” and indeed, the boiled eggs here are the “cream of the crop.” Kenji revealed that it takes two days to prepare and make these half-boiled eggs fully marinated with special blended soy sauce base to perfection. I rate this the second best among the four in this list. 🙂
    2. Special Vegetable Paste Tonkotsu (PHp 380), enhanced by a seasonal vegetable paste and aromatic oil, tasted ordinarily like the broth used in instant noodle sachets. The soup which took glorious 12 hours to cook and firm noodles may compensate for the goodness in this dish, but because I don’t eat pork, sorry to say, this one is the least favorable of the ramens we tried.
    3. Black Garlic Tonkotsu (PHp 380) was blended with roast garlic oil and “juice” of boiled pork bones which brought the black garlic aroma that was very evident in the ramen’s taste. Personally, I recommend this ramen as the best among all here. 😀
    4. Kimchi Tonkotsu (PHp 380) is a kimchi-inspired ramen which I didn’t quite enjoy simply because I don’t like kimchi. It’s a mix of stimulating sour and spicy flavors, salty and not bitter.

    Next on the lineup was Gyoza (PHp 150). We had six pieces of wonderfully crafted Japanese dumplings. Each one had firm stuffing of minced meat — not greasy, not doughy but fresh and savory. It’s best paired with the paleo-friendly dipping sauce that came immediately after the plate of gyoza landed on our table.

    Almost simultaneously, we had the Karaage (PHp 180) which comprised of boneless fried chicken complemented with light vegetables. The chicken was surprisingly moist and juicy on the inside and golden and crispy on the outside. Adding the squeezed lemon helped liven its flavor more.

    Given the various choices of drinks, I easily picked iced milk tea as it’s my biggest sugar rush. Sadly, it was not available at that time. 🙁 Fresh fruit shakes sounded pretty good as well, so I ordered the banana shake (PHp 120) that was made with real bananas. Though not exactly Japanese, it was a real win—not too sweet to my palate and not too milky either. The fresh buko juice (PHp 80) on the picture was my friend Aldous’ drink.

    For desserts, we devoured Ice Cream Shiratama Zenzai (PHp 180) in two flavors: Macha (Green Tea) and Sea Salt Caramel ice cream with glutinous rice balls and red bean paste. I can’t decide which one is better! 😀 Both were unique and crazy-exotic as they were made not with the usual skim milk, much sugar and butter but with fresh milk and cream.

    These ice creams are so good that by the time you’ve had your final scoop of spoon, you’ll know you’ve been transformed into an insatiable addict when you still can’t help digging in scooping out the tiniest bits of leftovers.

    Price for Value: ★★★★☆

    When you hit up this restaurant, part of what you’re paying for is the experience. Sure, a large bowl of ramen may seem pricey at about PHp 380 but the overall experience makes this one splurge worth it. Also, prices tend to go upscale because of the premium ingredients used and the long preparation done to attain the perfect essence of food.

    Marketing Manager Rizza Meriado sent word that they will be opening four branches this year all in premier locations. I guess they know exactly how to establish their target market and brand position thus follow the price to pitch.

    – Group Picture with Rizza, Kenji and the bloggers –

    [schema type=”review” name=”Ikkoryu Fukuoka Ramen” description=”2F SM Aura Premier, McKinley Parkway McKinley Hill, Taguig” rev_name=”For inquiries, contact 02 4788333″ author=”Rochkirstin Santos” pubdate=”2013-06-03″ user_review=”17″ min_review=”0″ max_review=”20″ ]

    Other branch:
    5F Shangri-La Plaza East Wing, Shaw Boulevard corner Edsa, Mandaluyong City, Metro Manila
    For inquiries, call (02) 477-8333
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