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Category: Mandaluyong

  • Review of Rosanjin Japanese Restaurant (SM Megamall, Ortigas, Mandaluyong City)

    Review of Rosanjin Japanese Restaurant (SM Megamall, Ortigas, Mandaluyong City)

    Love Japanese food? Pamper your taste buds at this lovely Japanese restaurant located at SM Megamall’s Fashion Hall. Rosanjin Japanese Restaurant opened in September 2014, and just last July, it has updated its menu to highlight food entrees that are unique and specially available only in its joint, so you can be smitten anew. Two among the top best-selling dishes are Tobanyaki and Kaminabe. Presented with art and love, they produce the most “wow” moments for diners. More on these below.

    Review of Rosanjin Japanese Restaurant (SM Megamall, Ortigas, Mandaluyong City)

    Ambiance: ★★★★☆

    Overall interior design was simple and classy, with floral wallpaper on one side of the dining room and Japanese-style windows on the other. With serene dark furnishings and intimate surroundings, the ambiance echoes most of its creativity with the gasp-inducing upside-down umbrellas (wagasa 和傘) hanging from the ceiling. Whoever has thought of this decoration must be blessed with a pair of eyes that can easily define what looks most endearing. Almost every table is outfitted with an electric stove top so dining guests can cook food with convenience.

    Service: ★★★★★

    The staff were extremely polite and professional, making us feel at ease. They were able to explain dishes well and provide great recommendations. The food arrived timely and were nicely presented. I’d like to thank Pearl and the owner, Mr. Ken, for the warm welcome and accommodation.

    Food: ★★★★★

    Tobanyaki Australian Rib Steak (PhP 380) was served raw with bite-size pieces of tofu on an earthenware called “toban.” This dish is cooked in 7-10 minutes using the traditional Japanese way—with toban’s high quality heat reserve and ultra-red lay effect.

    The seasoning of the rib steak was very simple, hence it came out with the true flavor of the beef itself. Juicy, tender, and super soft are the best adjectives to describe the steak, or “perfectly executed” in sum. Three kinds of sauce made good companions for the meat, but we especially loved the yakiniku sauce. Try it!

    The Seafood Kaminabe (PhP 400, Regular) is another interesting dish to consider at Rosanjin. Kaminabe translates to “Japanese Paper Hotpot” in English, and this steamboat dish has its ingredients literally laid out artistically in a pot made of paper that doesn’t burn even when cooked directly under fire.

    It’s fascinating to learn that the secret behind it is with the special coating on both sides of the paper. A thicker layer that has direct contact with the flame keeps the temperature lower than 160 degrees Celsius, and this manages to withstand the heat, keeping it from burning while cooking food in it (as long as there’s still soup).

    The sharp bitter taste in the soup is lessened. What results is a sweet soy sauce-based soup with fresh-tasting shrimps, scallops, and buri loaded with seafood flavor without grease. Like the tobanyaki, kaminabe also has a cooking time of 7-10 minutes.

    Harmonious on the palate, the Chicken Teriyaki Roll (PhP 150) is an absolutely delicious mixture of sweet, sticky teriyaki chicken, and crunchy cucumber with a chili on top as an added spice. This can be a proof that big flavors come in small packages. 🙂 I highly recommend getting this instead of a platter of typical sushi fare.

    Salmon Carpaccio (PhP 250), an Italian fusion sashimi, is a refined seafood entree and worth an order every time. The presentation, with mayonnaise flavored sauce at the center, is sure to get some oohs and ahhs from the table. The fish tastes like it just came out of the ocean. It brings everything to the next level. Squeeze the lemon and enjoy it with the sliced tomato, cucumber, and onions in one mouthful. Yum!

    Served well-chilled, the Green Tea Pudding (PhP 150) topped with red beans and cream turns out to be a perfect light, sweet ending to a ginormous Japanese meal. Taste is far from the sweet territory, but you can’t go wrong.

    Price for Value: ★★★★☆

    Walk into SM Megamall Fashion Hall and you will find plenty of restaurants that specialize in different cuisines. Go to Rosanjin if you are looking for a fresh way to sample the flavors of Japan. For those who have not tried Japanese food for a long time, this is a good spot to take the plunge. With great quality and tastes of food, prices are reasonable and won’t upset the wallet. Come with a big appetite. 🙂

    Special Anniversary Promotion:

    Rosanjin Japanese Restaurant will be having its first anniversary celebration this coming September 20, 2015. On that day specifically, guests can have an order of California Maki (six pieces) for only PhP 1 if they get either Tobanyaki or Kaminabe.

    Year-long Birthday Promotion:

    As a treat, birthday celebrants can enjoy Tobanyaki, Ramen, or Sukiyaki for free when they dine in at Rosanjin (no minimum order or number of guests required). Plus, staff will sing/serenade them with a song, take a picture with them, and present the picture taken with a frame.

    [schema type=”review” url=”https://www.facebook.com/rosanjinrestaurant” name=”Rosanjin Japanese Restaurant” description=”3F Mega Fashion Hall, SM Megamall, Ortigas, Mandaluyong City” rev_name=”For inquiries, contact (02) 2469069 ext:370 or (02) 5315300” author=”Rochkirstin Santos” pubdate=”2015-09-01″ user_review=”18″ min_review=”0″ max_review=”20″ ]

  • Review of St. Nicholas Catering Restaurant (Plainview, Mandaluyong City)

    Review of St. Nicholas Catering Restaurant (Plainview, Mandaluyong City)

    If you’re looking for affordable and creative Filipino food in Mandaluyong, then look no further than St. Nicholas Catering Restaurant. Thanks to Chef Nick Pelaez whose name has made a mark in catering services for the last 12 years, a restaurant with innovative cuisine and eclectic “see-and-be-seen” ambiance where you can feel right at home was born.

    Who could have thought that it’s here that I would get to try Adobo sa Dilaw, Adobong Crocodile, Tempura with Vinegar Dip, and Civet Coffee for the first time? At St. Nicholas, you just have to bring a good sense of adventure for an enjoyable meal—without having to use your platinum card. 🙂

    with Chef Nick Pelaez

    Review of St. Nicholas Catering Restaurant (Plainview, Mandaluyong City)

    Ambiance: ★★★★☆

    With cool surroundings and a quiet lounge scene, St. Nicholas Catering Restaurant is a must-visit for many residents in the area and even those who travel all the way from their faraway hometowns.

    The simple table and chair setting matched with life-sized ceramic statues of saints are reminiscent of a quaint house of worship with retro vibes. I felt a bit like going back in time when stress was just a word and not a way of life. I hope there’s new-age music or the sound of waterfalls playing to aid a more relaxing experience to the peaceful and almost spiritual-looking place.

    Every corner is designed differently with colorful backgrounds that remind me most of studio photo shoots. This cherry blossom background, for instance, can fool anyone to think that we’re in Japan. Haha, there goes my wishful thinking. It’s an Instagram-worthy spot conveying a picture-perfect setting.

    Had I only known that St. Nicholas Catering Restaurant has these interesting backdrops that many people spend hours trying to create in Photoshop, I would have prepared for costumes and brought accessories to look more realistic. Well, I’ll definitely return with my family next time and be matchy matchy with the rest of the décor. If you’re thinking of the same thing, you can choose from so much cute accessories & jewelry here. 🙂

    Service: ★★★★★

    Service was laid-back and well synchronized. Food arrived not too long and servers were responsive. I like the idea of having a bell that customers can ring to get their attention quickly. The menu merits considerable exploration, so you’d do wise to listen to the servers’ recommendations and house favorites.

    Food: ★★★★☆

    Okoy or Crispy Shrimp Fritters, made with baby or small shrimps, are usually served as an appetizer in Filipino meals. Turn that to the sentient side of the food chain and you get Okoy Gulay (PhP 99) made with cabbage, river spinach (kangkong), and carrots. These pan-fried vegetable fritters were quite good enough to at least tempt the staunchest of vegetarians. No starchy binders and fillers!

    There’s no road map on how to eat those fritters, but it’s highly suggested to dip them into St. Nicholas’ homemade vinegar. Suka Pinakurat (fermented coconut sap) was a crazy-good accent which gave a mix of aged depth and bright acidity in every bite.

    As weird as its name sounds, Poqui-Poqui (PhP 95) turned out to be a beautiful plate of grilled eggplants, tomatoes, onions, and lightly beaten eggs. With mushy and squishy texture, this well-loved Ilocano vegetable dish was light on salt and great alongside the main meal.

    Moving on to the mains, the Sweet Chili Garlic Prawns (PhP 199) arrived and I saw myself smiling. I won’t tire of the magical combination of garlic and chili with sweet bursts of the sauce. The prawns had a nicely charred crust and a plump, juicy, and bouncy texture. Plating them with crunchy toppings such as shredded cabbage and homemade pickles would have punched a higher score in my book.

    Ebi Tempura with Suka Dip (PhP 199) was another shamelessly delicious seafood entree. It may look and taste like an ordinary Japanese-style ebi tempura, but wait until the dish changes its core when you use vinegar as condiment instead of the tangy tempura dipping sauce. Try all red vinegar, black vinegar, and white vinegar (as shown in the picture above) if you’re not sure what type you’re in the mood for. 😉 The black vinegar for me was perfectly creditable.

    The “calorie-laden” Sizzling Pork Sisig (PhP 99) was crispy and wickedly good. There was nothing sophisticated about it—sisig is sisig—but it was palatable with fats and all. 🙂 It’s a taste of nostalgia, especially for balikbayans, I bet.

    Adobong Manok at Baboy sa Dilaw (PhP 199) was cooked with turmeric (luyang dilaw) instead of soy sauce for the traditional adobo recipe, resulting to a yellow adobo rather than the brown version. Turmeric tasted like a less intense ginger or a musky orange that’s both peppery and earthy.

    Out of the ordinary, Tinolang Chicken sa Pakwan (PhP 199) (Chicken Soup with Watermelon) came out as a refreshing twist to the conventional Pinoy comfort food, Tinolang Manok (Chicken in Ginger Broth). With a bit of kick from the sweet flavor profile of watermelon, the soup was intensely aromatic, warm, soothing, and easy to eat.

    Presented as “butterfly-style,” Paru-parong Tilapia (PhP 199) had a wonderful crust that wasn’t overcooked or dry. The sparse simplicity was boosted by the Sweet Tamarind Sauce whose texture was thick and almost like paste, rendering the whole dish intriguingly fruity.

    I’m not one who fancy eating exotic food, but I can make an exception when opportunity knocks. In terms of taste and texture, the Adobong Crocodile (PhP 299) was like a cross between chicken and pork; chewiness was wholly absent. Loaded with soy sauce and some herbs, this dish showed off the inventiveness St. Nicholas’ kitchen can deliver when playing fast and loose with tradition. 

    Cigar-shaped Turon de Tsokolate (PhP 75) can be my everyday afternoon snack (if only that’s possible). 🙂 It’s a delicious precursor to dinner or a dessert to share. Deep-fried until golden-brown crisp, these turon had paper-thin pastry skin finished with chocolate filling. Wow!

    Subtly sweet, the Chocolate Lava Ala Mode (PhP 199) is a great quick-fix dessert that owns an easy convenience. Its interior, while still gooey, was satiny molten chocolate pouring out. Chocolate ice cream on the side made it taste even better. Chocoholics, this is a must-order for yourself! Folks with dietary restrictions, beware.

    Honeyed Fruit in Ice Cream (PhP 199), bulked up with fresh bits of chopped mangoes, was too sweet for my liking. The inescapable flavor of honey can satisfy a sweet tooth that has been longing for a lusciously decadent treat.

    Choco Banana Shake (PhP 65) and Strawberry Banana Shake (PhP 65) were decent but I prefer those that are thicker and natural with pulp and fiber presented.

    I didn’t intend to have another cup of coffee anymore since I have met my caffeine quota for the day after breakfast, but the scent of freshly brewed Civet Coffee (PhP 135) called me forward and I just had to give in. Civet coffee’s fine flavor was like a mix of coffee and roasted ground nuts. It is reportedly from caffeine jitters that go through wild civets’ digestive system working as sort of a defacto depulping machine yielding partially-digested beans coated with various internal essences and enzymes. Awesome.

    Price for Value: ★★★★★

    After typing “PhP 199” for seven times on this review, I can almost guess that everything else on St. Nicholas Catering Restaurant’s menu is likely on that same price point. This casual go-to spot in Mandaluyong showcases varied dishes with generous portions teetering the borderline of great. Obviously, Chef Nick isn’t afraid to take risks with food he creates, which means that there will be no shortage of exciting items here at good value. 🙂

    [schema type=”review” url=”https://www.facebook.com/st.nicholasresto” name=”St. Nicholas Catering Restaurant” description=”1 Fatima Street corner San Rafael Street, Plainview Subdivision, Mandaluyong City,” rev_name=”For inquiries, call (02) 535 7637″ author=”Rochkirstin Santos” pubdate=”2015-07-27″ user_review=”18″ min_review=”0″ max_review=”20″ ]

  • Review of Organico Gourmet – Deliciously Organic (Luna Mencias, Mandaluyong)

    Review of Organico Gourmet – Deliciously Organic (Luna Mencias, Mandaluyong)

    At Organico Gourmet, organic food is the focus and it’s paying off. This newest humble foodie destination restaurant right at Luna Mencias Street, Mandaluyong just had its soft opening launch last July 18, 2015, Saturday. Its primary mission, as I see it, is to serve food that’s equally delicious and healthy, embodying the “farm to table” concept through novel flavors and combinations.

    Chef Mark Bernardino, my co-guest reviewer at Pop Talk, invited me here for a taste test as he warmly introduced creatively prepared organic food to our palates. The dishes were interesting without being odd, all made with fresh and high quality ingredients that quickly translated to recipes that are amazing and truly original. Branching out beyond conventional, Organico Gourmet caters to eco-conscious customers who want to experience dining with wholesome dishes on the menu.

    Review of Organico Gourmet (Luna Mencias, Mandaluyong)

    Ambiance: ★★★★★

    Dictating the mood initially were herbs grown on pots by the door, but the real showstopper must be the homey environment we easily recognized upon entrance.

    Entering Organico Gourmet was like stepping into someone else’s home with an adorable garden-fresh backdrop of grass and ornaments consistent to their green vibe. On its soft opening day, a buffet setting was arranged and the outlook of the tables was well done. Classy and not stuffy, the overall ambiance of this restaurant is qualified for an excellent Sunday brunch with friends and family. It’s a cheery, modern place—quite kitchy.

    Wooden fixtures looked sturdy, lending the space a lived-in feel and exuding a grown-up charm. Also lining the interior were small details displayed on racks against the muted wall. Words like “LOVE,” LAUGH,” and “RELAX” add up to a big effect as they’re great reminders on how to live life happily. But what commanded our attention for the most part was the chandelier made out of mason jars.

    This chandelier provided a flattering light across the dining room and did a good job at capturing our gaze for a while. It was a spectacle to behold! 🙂

    Here you get a front row access to some items that are sorely missing in regular supermarkets. Organico Gourmet also sells organic juices, snacks, vegetables, condiments, milk, and other treats you can enjoy at home.

    Food: ★★★★★

    Appetizers

    Topped with light and savory tinapa mousse, the mini pancakes were soft, fluffy and adorable. I loved that this version did not consist of the usual maple syrup and butter, yet the pancakes remained aromatic and yummy. Gone within five seconds from the plate to my stomach!

    The Garlic Croquettes offered rich mashed potatoes gushing out of the crisp breadcrumb coating. Both the Asian Salad and Papaya Salad had enough bold dressings, roasted sesame and calamansi vinaigrette respectively, to brighten them up. Rhythmic thumps of summery colors marked the beat.

    Soups

    My hands-down favorite was the Three Mushroom Cream Soup made of shimeji, enoki, and shiitake. Much more impressive than it looked, texture was smooth and velvety, smell was intoxicatingly delicious, and taste possessed that familiar mild sweetness and nuttiness of mushrooms.

    With smoked bacon stock as base, the Minestra Italiana could just be a strong candidate of a bowl of soup you’d want to get during those lazy days. We thought of it as a tomato-based macaroni soup that’s able to sooth and heal the body for an extra boost—minus the creaminess.

    Mains

    In brown and green flecks, the Buttered Parsley Rice was quite subtle and earthy. Parsley tasted sort of like celery, and I was glad that the rice, however not too plain, didn’t compete with the flavors of the other viands we paired with it.

    Cooked al dente, the Three Mushroom Cream Pasta packed a good punch of delicate mushrooms. The rivaling Bolognese Organico Gourmet didn’t sleep on flavor either; the red meat-based sauce gave a solid run of heartiness that’s far from bland.

    With a highly reduced stock-like sauce, the Whole Roasted Chicken with Demi was a keeper. Though it wasn’t as big, plump and juicy as the conventional chicken that’s treated with antibiotics and whatnot, it burst with real and natural roasted chicken flavor.

    Made from beef shanks and bone marrows, the Bulalo Steak was a great house specialty that’s not to be missed. Seriously, the tenderness of the beef belonged to a whole different league when compared to those you’d find in a typical Filipino restaurant. Slow-cooked for six hours, this bulalo steak really deserves to receive a culinary critical love from diners.

    A great way to balance the meal of course is to get seafood entrees. I’m happy to recommend Organico Gourmet’s Pan-grilled Salmon with Dill Cream Sauce. The salmon was a bit dry (maybe because it was cut from the less fatty part of the fish) but benefited from the dill cream sauce that worked an interesting combo. Slightly tangy, the Grilled Prawns were fresh and delectable, as the sauce sang a chorus of passion fruit and  butter. Ah, transcendent!

    Drink

    The Pineapple Mint was not too sweet or tart. It was an epic blend of juices that’s great for the digestive system. Pretty in sheer yellow, it was refreshing, hydrating, and cleansing.

    Desserts

    Highlights of the desserts section must be the Sweet Potato S’mores and the Kapeng Organiko Pana Cotta. Just like a traditional s’more, the Sweet Potato S’mores did have the textural elements of crunchy, soft, and ooey-gooey. Kapeng Organiko Pana Cotta (cooked cream) was another funky mash-up that led me to believe that organic coffee granules, when softly solidified, could taste like heaven. This simple dessert was a multi-faceted celebration of coffee and whipped cream, indeed.

    So there you go! A transformative organic dining awaits at this newest foodie paradise in Mandaluyong. Organico Gourmet serves imaginatively delicious flavor bombs presented in a great setting. If this one is right up your alley, make sure to like their Facebook page to check out more updates and be notified when their grand opening will be (hint: next month). 🙂

    [schema type=”review” url=”https://www.facebook.com/OrganicoGourmet88″ name=”Organico Gourmet” description=”916 Luna Mencias Street, Mandaluyong” rev_name=”For inquiries, call (02)721-0692 (02)721-0692 or 0917-3790888, or email organicogourmet88@gmail.com” author=”Rochkirstin Santos” pubdate=”2015-07-21″ user_review=”10″ min_review=”0″ max_review=”10″ ]

    Operations schedule: Monday to Sunday, 10:30am to 9:00pm

  • Review of Chelsea Kitchen (SM Megamall, Mandaluyong) + Food vs. Lipstick

    Review of Chelsea Kitchen (SM Megamall, Mandaluyong) + Food vs. Lipstick

    In high school or even in college, I was not used to wearing lipstick. The closest thing to a lipstick I applied was a tinted lip balm that’s easy to spread and control. As I entered the corporate world, I learned that one of the ways to look more presentable and put-together in my profession is to keep my lip situation on-point. 🙂 My interest on lipsticks grew, and from then on, I started researching and trying out several brands and formulations to see which ones last the longest—even after a meal.

    Quite relevant to this course of thought was the theme of the event I attended about a week ago at Chelsea Kitchen by Raintree Restaurants, SM Mega Fashion Hall, SM Megamall. It was entitled Food Versus Lipsticks, basically a combination of a food and a beauty event where we tested several lipsticks in terms of moisture, color richness, and staying power, while eating some greasy dishes that could potentially ruin or rub off the lipstick.

    This is my first time to publish a food/restaurant review with snippets of insights/lessons from the lipstick-testing session at the bottom of the post. Please read on! 😛

    Beauty Materials We Used:

    Lipstick Remover and Cleaning Wipes
    Lip Brush
    Lipsticks

    Review of Chelsea Kitchen (Mega Fashion Hall, SM Megamall, Mandaluyong) + Food vs. Lipstick

    Ambiance: ★★★★★

    Its location (by the entrance of SM Megamall, between Zara and H&M), the tasteful décor, and food props by the counter make the ambiance of Chelsea Kitchen more than inviting. It’s amazing how a well-designed dining area, no matter how simple, can alter the entire vibe of a place.

    Thanks to the illumination provided by the mall, Chelsea Kitchen’s vigor seamlessly blended with its contemporary style. The atmosphere was laid-back, one where you can totally relax as you take the day off. Couches are stools were comfortable, and actions as seen in the open kitchen enhances attraction throughout.

    Food: ★★★★☆

    As an appetizer, the Sesame Seared Tuna and Mango Salad (PhP 350) isn’t much to write home about, but there’s no doubt that this salad tasted fresh and sharp. Packing some lovely nutritious greens in the blend, it consisted of tuna chunks, shallots, cashews, sweet miso cream, and ponzu honey. Sorry, meat-lovers might wish to take their cue to the next dish instead.

    Chelsea Kitchen’s Crispy Hot Wings (6 pieces) (PhP 295) with carrots, cucumbers, and jicama were quite greasy and saucy and these came perfect for the testing session. The wings were succulent and surprisingly clean and crisp. With a hint of sweetness, the orange sauce also left an impressionistic mark. Reminiscing its taste was enough to make me swallow my saliva while writing right now. 😐

    I ordered the Roasted Tomato Cream “Cappuccino” (PhP 140) as its name got me curious. Did it taste like cappuccino? No, I didn’t think so. It was more like tomato puree that’s flawlessly prepared with bold, creamy, and savory flavor and velvety texture.

    It was a no-brainer to get the Squid Ink and Clams Pasta (PhP 320) to check if our lips would be tinted in black after eating the pasta. Distinguished by the aroma of fresh dill and sun-dried tomatoes, the soft angel hair pasta was just coated with black ink and was not originally black. Taste was a little bland for my liking, and what I found missing was that taste of the ocean that’s always a defining moment for seafood entrees. Anyway, the clam shells made a perfect companion, and a squeeze fresh lemon was great to jazz up the dish.

    The 12″ stone-fired pizza, Super Garlic Cream Pizza (PhP 250), was absolutely delicious. It was just mouthwatering visually and a gustatory delight. Evidently, the pizza was freshly baked and well prepared, topped with the cheese and a massive amount of garlic. Oh, I loved the slightly burnt crust!

    Served with roasted tomato cappuccino and fries on the side, the Ultimate Grilled Cheese (PhP 295) was oozing with three kinds of cheese. It had just the right level of cheese to please our palate without any satiation. The bread was fluffy and incredibly stretchy. Every bite tasted as good as the last. Yummy!

    Another must-try we enjoyed was the Triple Decker Club Melt (PhP 320). The large sandwiches were made with grilled pesto chicken, farmer’s ham, egg salad, American cheddar, romaine, and tomatoes. The dish sported a good flavor and it was worth to mention that it didn’t come out soggy.

    The 4-Hour Cola Ribs (PhP 450) were recommended and did not disappoint. The sweet and spicy barbecue sauce developed a nice flavor to the tender ribs. I guess it’s a great meat option to order this summer season to appreciate something sweet with tad tangy kick.

    Swimming in pomodoro sauce, the Roasted Seafood Cioppino Pasta (PhP 425) was made with pesto spaghetti, loaded with fresh seafood, topped with herb croutons, and drizzled with fresh lemon. Nom factor is high. Give it a place of honor on your table. 🙂

    For dessert, we shared a slice of the Birthday Cake (PhP 195) which looked too cute with baby blue and baby pink icing. The cake was sweet but not overwhelmingly sweet. Sadly, the texture was a little too rough and I felt that the cake bits lingered after every mouthful. I would have preferred a softer and smoother icing to go along.

    From a long list of drinks on Chelsea Kitchen’s menu, the Super Food Smoothie (PhP 195) looked most appealing with healthy ingredients, such as honey, yogurt, berry compote, banana, and chia seeds. It combined tastes of sour, sweet, and a punch of nuttiness from the chia seeds. It’s a total winner.

    Price for Value: ★★★★☆

    Offering a different menu from Chelsea Grand Café in Serendra, Bonifacio Global City, Chelsea Kitchen in SM Megamall is a congenial casual restaurant that’s ideal for tired and hungry shoppers in SM and those who just want to try some robust and adventuresome plates. Service is respectful and food in general provided a pretty good value for money. Come hungry for ample servings of delicious European cooking that’s decently priced. 🙂

    5 Insights/Lessons Learned from the Lipstick-testing Session:

    1. When you’re mindful about how your lipstick stays on while dining, food choice is important. More often than not, the lipstick comes off on larger pieces of food you put to mouth—overly greasy or otherwise, so it’s best to cut food to bite-size pieces. Yes, it’s usually the big bites that end up smudging the lipstick. In addition, it’s wise to put the effort of not touching your lips with the food.

    Monika

    2. As much as possible, drink a beverage using a straw. In cases when you really need to drink from the glass (like when drinking wine, champagne, or cocktails), just be more careful and try to avoid touching the glass with your top lip. Drink from the same spot so the mark of your lipstick will only be in one position.

    Joy

    3. Sticking with neutral or nude lipstick color is best. That way, you will be less worried when the lipstick fades. People will not notice as much and rather think that it’s just your natural lip color.

    Em

    4. More than creamy and shimmering lipsticks, matte lipsticks fared better. All the lipsticks I tried had good lasting power (Nichido, Ever Bilena, and M&Co), however all of them dried my lips out and caused some flaking.

    Joy

    5. Covering the lips with a lip primer and then applying a lip liner will extend the life of a lipstick application and keep the color in place. Doing these is worth a try, to help prevent feathering or the migration of lipstick into fine lines around the mouth.

    Me :P

    Feel free to comment both on the food and the lipsticks. 🙂

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  • Review of Tim Ho Wan 添好運 (SM Megamall, Mandaluyong City)

    Review of Tim Ho Wan 添好運 (SM Megamall, Mandaluyong City)

    It has been almost a year since Tim Ho Wan 添好運, Hong Kong’s most famous Michelin star dim sum restaurant, opened its first international expansion in the Philippines after the Singapore branch, which owns the Asian franchise of this Hong Kong original. Tim Ho Wan is a “go-to” for consistent Chinese food, pleasing diners with its simple and straightforward menu of traditional favorites and more modern specialties plus drinks.

    My sister and I had lunch in its flagship branch in SM Megamall, Mandaluyong City on a Wednesday. With bright and inviting atmosphere and great food that round out the experience, there’s no wonder why the dining room fills up very quickly anytime of the day and anytime of the week. Take note that strictly no reservations are accepted. With that said, it’s most recommended to go early or expect a wait. The hype has not died down. Wahaha. 🙂

    Review of Tim Ho Wan 添好運 (SM Megamall, Mandaluyong City)

    Service: ★★★★★

    Tim Ho Wan’s waiting system must have already proven itself effective, with the staff bringing order to an otherwise potentially chaotic situation. Chairs for people in queue are available outside, while others have to stand and wait until their names are called. We were lucky to find seats immediately, since we came before the prime of lunch hour. To order, we just ticked the items on the checklist and submitted it to the staff.

    The restaurant was full but we were not rushed and were given the best customer service we could ask for.

    Food: ★★★★★

    Tim Ho Wan is popular in dishing out lots of yummy goodness to impossible lines of loyal fans. Ordering the Baked Bun with BBQ Pork (PhP 145 for 3pcs) is a must. This is the iconic signature dimsum that lures in crowds who push the wait to an hour or more (consider yourself warned).

    The buns were pillowy soft, light, not oily, not chewy, with crumbly pastry crust that’s so freshly baked. The char siu filling was sweet and savory. It’s an indulgence worth braving the crowd for.  🙂

    The Steam Spinach Dumpling with Shrimp (PhP 120) is a welcome break from ordinary sautéed spinach. It’s a great way to enjoy tender, leafy greens with shrimp in translucent, delicate wrapper.

    We dipped it in a mixture of soy sauce and chili sauce for better taste. It’s a simple yet tantalizing treat that’s elegantly showcased, a sensible choice for this lenten season. 🙂

    We also had Glutinous Rice in Lotus Leaf (PhP 190) (machang) which was served steaming hot. The fragrant glutinous rice was seriously good stuff, and shredded of meat and mushroom inside were tasty and perfectly flavored. We loved every bite!

    Price for Value: ★★★★☆

    I have no qualms about the freshness and good quality of ingredients that went into making good food here at Tim Ho Wan. With regard to prices, they are still more expensive than the Chinese restaurants my family frequents. However, considering that Tim Ho Wan is the “world’s cheapest Michel Star restaurant,” this place can be a safe bet and certainly one that warrants a return visit without question. 🙂

    [schema type=”review” url=”https://www.facebook.com/timhowan” name=”Tim Ho Wan” description=”Ground Floor, SM Mega Fashion Hall, SM Megamall, Ortigas Centre, Mandaluyong City” rev_name=”For inquiries, contact (02) 470-8836″ author=”Rochkirstin Santos” pubdate=”2015-03-25″ user_review=”14″ min_review=”0″ max_review=”15″ ]

  • Review of Made in Candy Philippines (SM Megamall, Mandaluyong)

    Review of Made in Candy Philippines (SM Megamall, Mandaluyong)

    Last Saturday, after having lunch at Osaka Ohsho in SM Megamall Fashion Hall, we followed Berylle of itsberyllicious.com to Made in Candy. She was invited to learn about the store and experience the art of candy-making hands-on. Since we were with her, we were welcomed by Darlene from the marketing team to also join in the fun at The Candy Kitchen. 🙂 Yay!


    Visiting Made in Candy in the Philippines was like me being transported back to Takashimaya (Ngee Ann City) in Singapore. 😛 Almost once a month in the years I worked in SG, I’d go to the ground floor of this mall along Orchard Road to discover new tasty treats. Each visit won’t feel complete without witnessing how Made in Candy candymen / chefs make candies. It’s always an awesome sight! After the live show, they would give away free samples of the candies with such cute colors and designs. Every piece of candy turns out to be different and unique. See how they work their magic to titillate your senses through a curio-invoking performance here:

    With that cool presentation, I thought it would be quite unlikely for passersby, especially kids, not to gawk in front of the counter or at least take a quick look. How they toss and roll candy from large thick rolls into tiny bite-sized bits and manage to perfectly make the patterned designs and words is utterly amazing.

    Our Turn to Experience Making Candy in Made in Candy’s Kitchen

    It’s good to begin with an end in mind, right? Right! So that’s we did foremost. 🙂 One of the candymen drew this image of grapes on a short bond paper and posted it on the wall, to guide us and keep us inspired to finish the design for the candy:

    The second step was to mix sugar and water to form the sugar solution, which was stirred until the sugar dissolved. We waited about 15-20 minutes for the mixture to reach a full boil. A candy thermometer was used to ensure a perfect set. The taste of the candy would not be improved by overcooking.

    Meanwhile, we put on double gloves so we wouldn’t burn when we touch and work on the candy dough later. I thought that wearing gloves also serves to prevent us from making fingerprints or hand marks on the dough.

    Berylle
Sumi of thepurpledoll.net

    When the mixture reached the right temperature, the candyman poured the warm melted sugar into a hot table and made it into a “candy dough.” He stirred in the extract and put food coloring: white for the background of the candy design, violet for the grapes and the candy outline, and brown for the stem of the grapes.

    Note: I was also wearing gloves so from this point onwards, I could not anymore hold the camera and take pictures to capture the succeeding procedure. Whaha. 對不起! *^_^*

    Moving on, the fourth step was to “shape” the candy dough by rolling it repeatedly, pulling, stretching and cutting them, twirling, and finally putting them together into the proper formation. This part looked easy when I was only an observer. Now that I experienced it myself, I must say that it’s also challenging, especially when you don’t want it to be mediocre work.

    The dough felt hot (even with our gloves on), a bit sticky and heavy. We rolled it again and again until it became as thin as a human’s finger. The candyman chopped the 4-kg candy dough into smaller pieces with a VERY sharp knife VERY quickly like a real expert. In my mind, I was praying for him not to cut himself. After chopping everything, he used a strainer to sort out the candy dust which almost looked like powder.

    Here’s the result…

    OMG! We could not believe our eyes when we saw the grape image on the candies. When asked how many pieces of candies were made out of the 4-kg candy dough, the answer was uncertain. Counting the pieces one by one will take a lot of time. To package the candies, they weigh them on a weighing scale and then seal the jar or the bag accordingly.

    Example

    There were some deformities which were products of us probably not being too careful (or adept) in placing the doughs of candy together. 🙁

    As much as possible, wastes should be kept to a minimum. Some of the deformed candies and ends of the candy dough were reheated and remodeled into other shapes, which eventually became lollipops:

    Me and Stacy of tsinoyfoodies.com

    Review of Made in Candy Philippines (SM Megamall, Mandaluyong)

    Ambiance: ★★★★★

    Made In Candy’s open kitchen resembles a miniature candy factory. The candymen’s showmanship is not only a way of entertainment or a way of catching attention, but it’s also a form of assurance that the candies sold are mostly freshly made. The store’s ambiance was pretty lively and creatively designed. The assorted candies displayed for sale double up as upbeat, eye-catching decorations for the walls. I loved the vibrant colors all around. 🙂

    Service: ★★★★★

    Upon entering the shop, we were approached with warm greetings by the attending staff. She was friendly and kind to be offering free samples of different flavors of candies for tasting to everyone. All our questions about candy-making and inquiries on the products were answered well.

    Food: ★★★★★

    The candies didn’t really taste super fantastic although it’s different from other artificially-flavored candies. Their best-selling design/flavor is the mixed berry, then watermelon, lychee, and strawberry.

    The 5/5 rating I gave is for the uniqueness and ingenuity of the product line as a whole. Made in Candy is not only a retail store when you can buy candies in jars or pouches. It also accepts custom-made orders. For instance, you can request to have your company’s logo, initials, and any drawing to be incorporated into the candy design. The customized candies are great for gifts, giveaways, or souvenir items for birthday parties, weddings, and corporate events.

    Price for Value: ★★★★☆

    Prices of candies are as follows:

    I normally would not pay so much for a regular packet of sweets that don’t taste phenomenal. However, given that the design, packaging, and overall presentation of these candies from Made in Candy are just so good, I thought the prices are fair and the items have good value.

    [schema type=”review” url=”https://www.facebook.com/MadeInCandyPhilippines” name=”Made in Candy Philippines” description=”UG/F SM Megamall Bldg A, Ortigas Center, Mandaluyong City” rev_name=”For inquiries, contact (02) 8665624, 0920 9649076, or email philippines@madeincandy.com” author=”Rochkirstin Santos” pubdate=”2014-12-12″ user_review=”19″ min_review=”0″ max_review=”20″ ]

    Other branches of Made in Candy in the Philippines:

    Powerplant Rockwell – 2/F Power Plant Mall, Amorsolo Drive, Rockwell Center, Makati
    Alabang Town Center- New Wing, Alabang Town Center
    Glorietta 4- 3rd Level, Glorietta 4, Makati

  • Review of Osaka Ohsho Philippines (SM Megamall, Mandaluyong)

    Review of Osaka Ohsho Philippines (SM Megamall, Mandaluyong)

    For Japanese food lovers, Osaka Ohsho would probably be a mini paradise. This is where you get a taste of different sorts of gyozas and dishes that guarantee a highly satisfying meal. It dares to cross the boundary from the usual ramen place that’s quite rampant now in the city to one that’s serving another Japanese food specialty: the gyoza. Other than the Philippines, “King of Gyoza” Osaka Ohsho has branches in Japan, Singapore, Thailand, Hong Kong, Shanghai and Korea.

    In my recent visit to its branch in SM Megamall Fashion Hall, I had stood witness on how the gyozas were made by hand from scratch. For less than a minute there, I thought that if anyone would like to explore the depth and complexity of preparing “The World’s Number One Gyoza,” then definitely watching behind Osaka Ohsho’s open kitchen won’t be anything less than ideal.

    It’s also wonderful how Osaka Ohsho consistently surprises and pleases customers as they keep coming up with creative and innovative kinds of gyoza. What are the brand new gyoza flavors launched this season? Let’s find out! 😉

    Review of Osaka Ohsho Philippines (SM Megamall, Mandaluyong)

    Ambiance: ★★★★★

    We chose to come in for late lunch on a Saturday, yet surprisingly, the place was still packed both inside and outside. That said, do expect some buzz and noise throughout. Despite that, Osaka Ohsho in SM Megamall has a comforting aura that makes me want to return after the first visit.

    We were fortunate to get a good seating in one of those circular chairs with chic old newspaper pattern against the wall. Lightly decorated with Japanese-inspired features, this restaurant is appropriate for the modern casual-dining environment.

    Service: ★★★★★

    The minute we stepped into Osaka Ohsho, we were greeted with or get startled by a chorus of “irrashaimase.” Japanese hospitality was conveyed. The customer service was good as the service crew was attentive and provided good advice in helping diners get the best value from their food. There is no doubt that the Osaka Ohsho pays top attention to the source and quality of ingredients and team in the kitchen is effective and efficient in preparing great dishes.

    Food: ★★★★★

    Osaka Ohsho serves three traditional kinds of gyoza: Original (P175/6pcs., P350/12pcs.), Cheese (P190/6pcs., P380/12 pcs.) and Nori (P190/6pcs., P380/12 pcs.). Now, infusing some twist, the new flavors, namely the Bacon and Cheese (P190/6pcs., P380/12 pcs.) and the Peanut Butter & Banana (P190/6pcs., P380/12 pcs.), are added to the menu. The new gyoza flavors are available only for a limited time for everyone’s dining pleasure.

    Honestly, I could not tell the difference among the tastes of the original, cheese and nori apart from one another. It might be that I dipped too much miso sauce with chili oil—or that I was much overwhelmed by the superb taste of the Bacon and Cheese gyoza that I forgot how the classic ones fared. 😛

    In any case, I’m sure that all the gyozas tasted great! With one side crispy, golden brown and slightly burnt and another side with a soft skin, Osaka Ohsho’s gyozas were made with a mouthful of tender juicy minced meat fillings which had a mix of textures. The wrapper was sturdy and moderately thick, never doughy. It was tender with a bit of elastic chew and a translucency that barely reveals the stuffing inside.

    As a dessert, the Peanut Butter & Banana Gyoza is a perfect nibble for both adults and kids alike. This gyoza does not contain meat. Rather, for a good hot and cold contrast, it’s filled with Jif crunchy peanut butter and paired with a scoop of vanilla ice cream. And no, there’s no polite way to eat it. We had no more shame in scraping the peanut butter and ice cream delight off the bowl after demolishing the gyoza. Yummy!

    Moving on, we also tried the Special Fuwatoro Tenshin Han Curry Cheese Tonkatsu (PhP 460). It’s a Fuwatoro Tenshin Han dish surrounded by a flavorful Japanese curry sauce and topped with crispy fried pork tonkatsu stuffed with melted cheese. The curry sauce surrounding the super fluffy egg omelet wrapped around rice was rich and delicious. Even without the star of the dish which is supposedly the tonkatsu, I think I’ll be completely pleased with the egg, curry sauce and Japanese rice with sesame seeds. The combination is that good.

    Another premium rice dish we had was the Fuwatoro Tenshin Han Ebi Tempura (PhP 395). It’s composed of steamed Japanese Koshihikari rice also enveloped in a soft, airy egg omelet dome immersed in a light Japanese gravy and topped with crispy fried Japanese ebi tempura. Let it sit for a moment before diving in, as the flavorful sauce will soak deliciously down into the rice below.

    Not so fond of either tonkatsu or ebi tempura? You can opt for the Fuwatoro Tenshin Han Chicken Karaage (PhP 395) or Fuwatoro Tenshin Han Mabo Tofu (PhP 380) instead. These are available as set meals good for two people to share, with six pieces of gyoza, miso soup and fruit plates.

    The Osaka Ohsho Salad (PhP 195 for half/ PhP 330 for full) looked lively with fresh Romaine lettuce, Lolo Rosa, and Iceberg lettuce mixed with cherry tomatoes, sweet ripe mangoes, grilled crabsticks, and crispy candied walnuts. The aroma which permeated each bite was Osaka Ohsho’s signature honey citrus miso dressing. Quite unique.

    Next, the Black Vinegar Chicken (PhP 325) turned out to be a stir-fried hodgepodge of fully marinated chicken, bell peppers and chunks of pineapples in a gloppy sweet soy-based sauce. The real deal packed a flavorful punch. It was savory balanced with a touch of sweetness and a splash of dark vinegar for a fragrant acidity. If you’re looking for something light though, this is not for you. I found that I needed rice to balance the strong flavor somehow.

    The bowl of Beef Sukiyaki (PhP 380) was anchored with thinly-sliced beef, onions, noodles and surrounded by vegetables and some mushrooms. The soup’s broth was slightly sweet, light and delicious. Everything was incredibly good and nothing was out of place, seeming like a stroke of genius. On a rainy day, I would like to come back to Osaka Ohsho and order this particularly for lunch or dinner.

    We also enjoyed the Yakisoba (PhP 348), which was presented with an assortment of veggies on top. The glass noodles were hearty and a little chewy. It was far from the instant noodle-yakisoba from groceries I’m more familiar with. You can expect a shot of freshly cooked noodles sans the weird-tasting teriyaki sauce and spice.

    Under Yakimono (Grilled) items, the Saba Shio Yaki (Roasted Mackerel) (PhP 310) is exactly the kind of fish you must order in Osaka Ohsho. It might seem simple, but getting that oily, salty fish skin to a perfectly crisp char is an art. The grilled salt-seasoned mackerel was served with finely grated daikon (I think).

    For my drink, I ordered the Fresh Mango Yakult (PhP 125) which was contained in a “gigantic” mug. It’s too sweet for me and the mango flavor overpowered the taste of Yakult. I didn’t like it very much, but I thought it’s okay as a thirst-quencher on a hot summer day.

    Price for Value: ★★★★☆

    For a restaurant that takes pride in serving the number one gyoza in the world, prices on the menu seem reasonable. You don’t need to spend a fortune at Osaka Ohsho for a few delicate bites of their food. The place gets crowded even in non-peak dining hours, so it’s wise to make a reservation. 😀

    [schema type=”review” url=”https://www.facebook.com/OsakaOhshoPH” name=”Osaka Ohsho Philippines” description=”3/F SM Megamall Fashion Hall” rev_name=”For inquiries, contact +632 631-7074 or +63917 828-5011″ author=”Rochkirstin Santos” pubdate=”2014-12-10″ user_review=”19″ min_review=”0″ max_review=”20″ ]

  • Vikings Luxury Buffet SM Megamall Mooncake Festival Feature #eatlikeaviking

    Vikings Luxury Buffet SM Megamall Mooncake Festival Feature #eatlikeaviking

    Want to know the difference between traditional mooncakes and non-traditional mooncakes? Then head on over to any branch of Vikings Luxury Buffet Restaurant in every weekend this September 2014. Mission is to determine which among their mooncake variants appeal to your taste buds most. Allow me in this post to take you through another foodie adventure, in the light of the Chinese Mid-autum Festival season. 中秋节快乐！

    Short background about mooncake: The mooncake is the special food of Mid-autumn Festival. It’s on this day/season when people sacrifice mooncakes to the moon as an offering and eat them for celebration. Mooncakes come in various flavors. They are round, symbolizing unison and reunion of families and evoking longing for distant relatives and friends. Nowadays, people present mooncakes to wish a long and happy life.

    Vikings SM Megamall Mooncake Festival Feature

    Trying out the traditional and non-traditional mooncakes is an absolute must when you visit the Philippines’ largest buffet restaurant. Good lord, the mooncakes are delicious! My only warning is that they’re not the most nutritious and you might get hooked and let things get out of control. But whatever. I know you can handle it. 😛

    We started our “afternoon tea meal” with tea and hot dishes. Vikings now includes additional four Twinings tea flavors, namely: Pure Green Tea, Jasmin Green Tea, Earl Grey and Japanese Sencha. Drinking tea is especially good stimulate the digestion and uplift the spirit, so drink up!

    The tea was quickly followed with: the Minched Goat Cheese Mooncake with Mango Coulis and the Beef Bourguignon Mooncake with Choron Sauce. I liked that the sauces well complemented the taste of the mooncakes. The tempting mango coulis was composed with earthy spices together with ripe mango. The choron [show-RAWHN] sauce is a hollandaise or béarnaise sauce that has been tinted pink with tomato purée. The mooncakes were tender with a little chew. Eat them as quick as you can; a little heat takes them to great heights.

    Next came the Asado Mooncake and Crusty Shrimp Cheese Mooncake, which were unbeatable. Gone are the days really when all we can associate with mooncake filling are mongo, red bean paste, lotus seed paste and egg yolk. I commend Vikings chefs’ innovation and creativity when coming up with different exciting flavors like these two. The asado mooncake was full of meaty chunks of asado, and the shrimp cheese mooncake tasted exactly like shrimp with cheese. Make sure you’re prepared for what’s to come. These almost didn’t taste like mooncakes. 😉

    With creamy texture, the Salted Lotus Mooncake tasted the closest to traditional mooncakes. It was dense and sweet—similar to red bean paste, but not too beany. Its freshness made for an easy win! It’s interesting to learn that they were not made by a special mooncake molder but manually by hand. 😛

    Finally, it’s time for some real talk. After trying all the mooncakes for the main course, we pleasantly were served with desserts which were also mooncakes! They’re pretty unique and addicting. The Choco Trifle Mooncake was my dream moooncake. It was impressively filled with real rich chocolate that wowed us all. This sweet filling is a rare sight and worth trying out.

    Also hewing closer to dessert than an afternoon snack, the Wild Berry Cheese Mooncake was good although some of us commented that the outer layer had a hint of artificial flavoring. In any case, I loved them both.

    If traditional mooncakes sound more favorable to you, know that Vikings also has them prepared for diners. The mellow and sweet lotus bean paste brought to mind peanut butter with less stickiness. These ones were wonderful, no less.

    Wrap Up

    Vikings Luxury Buffet do stand above the rest, offering in-season food offerings every time. They got the ideal mooncakes with a perfect harmony between outer casing and inner filling. Generally, the outer skin of the mooncake tasted familiar like that of the crackly shell of “hopia.” Each piece was phenomenal as I haven’t tasted anything like these mooncake variants before. These featured food of the month will no doubt get Vikings more customers coming. Eating them with chopsticks or spoon and fork was hard, so feel free to swallow these bite-size pieces with your hands instead and thank yourself afterwards. If you have any favorites, share in the comments. 🙂

    Now you don’t have to go far to find stellar variants of mooncakes. They are available at Vikings every Saturday and Sunday this September! Don’t miss. 🙂 The menu varies depending on the branches of Vikings. Each branch offers different flavors according to the in-house chefs’ creativity and taste. Sadly, the mooncakes are not sold in boxes for take-out. The whole package could have been a great gift to family and friends for Mid-autum Festival.

    For rates and other information, please refer to the Vikings website. You may also read my published review of Vikings SM Megamall here.

    
wacky group pic with bloggers and marketing manager Raquel

    [schema type=”review” url=”http://www.vikings.ph/” name=”Vikings SM Megamall” description=”4th Floor, Mega Fashion Hall, Bldg. D, SM Megamall, Julio Vargas cor. EDSA, Mandaluyong, Philippines” rev_name=”For inquiries, contact 656-3888, 656-4888, 656-5888″ author=”Rochkirstin Santos” pubdate=”2014-09-09″ user_review=”5″ min_review=”0″ max_review=”5″ ]