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Category: Food Reviews

  • Thai Cooking Class by Chef in Stilettos (White Plains, Quezon City)

    Thai Cooking Class by Chef in Stilettos (White Plains, Quezon City)

    In terms of tastes and spices, Thai cuisine is one of the more distinct cuisines in Asia that I like. Thai dishes mostly consist of strong aromas, heavy spicing, and the the kind of bitter and hot flavors that can make you weep simultaneous tears of pain and pleasure. In Metro Manila, there’s a number of Thai restaurants but only a few really serve the next best thing to the authentic version. Thai at Silk, Silk Road, and Thai Bistro were some of the restaurants we tried before that deserved a huge thumbs up. Behind all these was “Chef in Stilettos” Cecille Chang who’s now busy imparting her passion, knowledge and skills for cooking Thai food through classes held at her condo unit in BGC. 8-10 students are ideal.

    Chef in Stilettos shared her glowing techniques and secret recipes to make perennial favorites such as the Spring Rolls, Papaya Salad (Som Tam), Hot and Sour Prawn Soup (Tom Yum Kung), Green Curry with Chicken (Kaengkhiawwaan Kai), and Stir Fried Noodles in Thai Style (Pad Thai). Thai cooking classes are held usually in Chef Cecille’s condo unit in BGC, but this special class was set in a friend’s house.

    Attending this Thai cooking class was a good chance for me to go to the other side of the fence. As a food blogger who always writes food and restaurant reviews, I thought it was a fun and unique experience to test and “critique” my own. 😛 So, how good or bad did it go?

    Thai Cooking Class by Chef in Stilettos

    Chef Cecille started with the introduction of the different vegetables and spices that are being used in cooking Thai food. She taught us the proper way of cutting veggies and had us write our names on mini chalkboards so we could clip them to our plates and bowls later. All ingredients were readily prepared and sectioned per dish. Recipes were provided in clearbooks for easy reference.

    Chef Cecille first demonstrated how to cook the dishes per recipe and let us taste before we proceed with our turn. Students cooked by twos with the chef guiding on the side, so beginners like me could stay worry-free. 🙂

    5 Thai Dishes We Cooked

    1. Spring Rolls

    As a crowd-pleasing appetizer, fried spring rolls were made up of pork, shrimp, mushrooms, rice vermicelli, and a jumble of crunchy raw vegetables. The noodles had to be dry before the cooked ingredients could be rolled into the rice paper. The guiding principle in rolling is to put less filling so it will be easier to fold and seal the rolls. For the sauce, the classic sweet, sour and savory number from sugar, water, fish sauce and lime juice fits the bill perfectly.

    2. Papaya Salad (Som Tam)

    Som Tam consisted of shredded green papaya that we pounded with a mortar and pestle to release its tart, bracing juice. It was seasoned with lime, tamarind, fish sauce, palm sugar, and chili heat which resulted to sweet, spicy, salty, and sour flavors. Green papaya (picked unripe) almost had a neutral cucumber-like flavor, unlike the orange-colored papaya with black seeds. Among all the dishes in the classes, I thought this one was the easiest to prepare because it didn’t involve cooking. We just pounded the papaya and mixed in the rest of the ingredients.

    3. Hot and Sour Prawn Soup (Tom Yum Kung)

    A bowl of Tom Yum is hearty enough to be served as a stand-alone soup course or, as the Thais do it, a main course eaten with rice. This is a reliable comfort food with a clean and zingy flavor. Mussels can be used as a substitute for prawns which won’t give a significant absence of seafood taste. Providing the most savory notes here has to be the tom yum paste, which now can be bought in some supermarkets in Manila (if you don’t want to create from scratch). With chicken stock and prawn stock, coconut cream, mushrooms, fresh kaffir leaves, lemongrass, galangal, lime juice, plus a handful of chilies stocked in the fridge, a tasty dinner is just a chicken breast and a few herbs away.

    4. Green Curry with Chicken (Kaengkhiawwaan Kai)

    Curry has many different versions, but the green curry with chicken of Thailand just might be the upgrade you’re looking for. It starts with the blend of coconut milk and coconut cream as base, green curry paste, kaffir lime leaves, sweet basil leaves, and then layered with aromatic spices and chilies. I just followed as instructed and couldn’t believe that with just a few minutes of cooking, the chicken breast became tender and delicious. The green curry turned out as a super satisfying dish! 🙂 More chili can be added to heighten up the spiciness level.

    5. Stir Fried Noodles in Thai Style (Pad Thai)

    Everyone was waiting for Pad Thai! 🙂 Why not? It was fun and intriguing to learn how to make what’s known as the global ambassador for the glories of Thai food. These simple stir-fried rice noodles are almost certainly one of the best-known examples of Thai cuisine throughout the world. We cooked the Pad Thai tossing tofu, prawns, shallows, chopped pork tenderloin, dried shrimps, and chewy flat rice noodles in a few minutes then adding the sauce which delivered a powerful umami punch.

    The prep list looked intimidating with a long list of ingredients, but we were rewarded with an awesomely flavorful, authentic version of this famous Thai noodle dish. With so many ingredients, laying them all out within quick reach in the order they will be used will make the process easier. Fried sunny side up and ground roasted peanuts further added a good contrast to the textures present.

    Wrap Up

    “Chef in Stilettos” Cecille Chang is a funky and kikay chef who’s easy to work around with. She’s a great instructor and also someone who carries good conversations like a friend. She has completed a 12-month intensive culinary training all over Thailand, including special sessions with the royal family’s private chef, and has numerous other accomplishments under her belt when it comes to Asian cuisine.

    This Thai Cooking Class certainly brought happiness because for the first time in forever, we felt extremely proud and very satisfied with our own cooking. 🙂 Rate is PhP 2,500 per session per student. Call +63956 3789129 to register or visit Thai Cooking Class Facebook page to know more.

  • Review of Green Pastures (Eastwood Mall, Libis, Quezon City)

    Review of Green Pastures (Eastwood Mall, Libis, Quezon City)

    After careful thought and consideration, I decided to move in to a condo unit near our office in Eastwood at the start of November. My parents visited me on my second week of stay to see “my home during weekdays” and get around Eastwood Mall at the same time. To give them a warm welcome, I treated them to dinner at Green Pastures in Eastwood Mall, a farm-to-table concept by Robby Goco of Cyma. We enjoyed all the organic, local, and original dishes we were served with.

    Review of Green Pastures (Eastwood Mall, Libis, Quezon City)

    Ambiance:

    Green Pastures is one of the most charming environments you can find in Eastwood Mall. Tables and chairs are well-spaced and are matched with the same wooden finish. The ceiling introduces further layers of texture and draping greens. Interior design is minimal but large windows make the space look posh. The dim surroundings and the clear view of Eastwood Mall grounds and the side of 1800 Building outside make this restaurant somewhat achieve an all-round air of calm professionalism.

    Service:

    Service was gracious. We were well taken care of. The assigned waiter asked us about the food and promptly attended to other requests. My only gripe was that it took a while for orders to arrive. In any case, waiting time is a good time to start a conversation and catch up on updates with friends or family on the table.

    Food:

    As an appetizer, the Pinoy Egg (PhP 150) tasted far superior to the typical chicken egg we cook at home not only because it’s actually duck egg (just like balut but no weird and slimy inside) but also since it was wrapped in Green Pastures’ house-made longanisa. It had a rich and smooth consistency. We cut it into four and mixed together with the greens to form a salad. If you feel like trying a modern-day Filipino delicacy, this is a must-order. 😉

    Vegetarian Burger that Doesn’t Suck (PhP 430) looked interesting on the menu. Fun food names like this make you think. We have tried a number of vegetarian burgers from different restaurants before, and this one was a standout. It truly delivered its promise! Taste wasn’t “fake” because the patty was not made with fake meat but with a custom blend of organic chickpea, mushrooms, leeks, celery, and eggplant. The vegetarian burger was served on a brioche bun and with sweet potato fries on the side.

    The Octopus and Bone Marrow Specialty Pasta (PhP 425) is an excellent choice for those who are looking for a unique-tasting pasta. The first bite was unexpectedly complex for such a simple-looking dish. The marrow, completely emulsified in the sauce, added a velvety smoothness balanced by the sweetness of the octopus and brightened by garlic passato. Beautifully complemented by the crunch of the crumbs, the fusilli were tender yet retained some firmness. Overall, I found the dish sensational.

    Hot and hearty, the Arroz Con Pollo (PhP 390) can be described as an after-work comfort food. Closely related to paella, it’s known as a traditional dish of Spain and Latin America. The white polished tinawon rice was flavored with konbu broth and mixed with the elegance of organic roasted chicken and crispy chicken skin.

    Price for Value:

    Organic and decent meals await at Green Pastures in Eastwood Mall. At a glance, diners may grumble about the steep costs, but portions that sized for sharing and thoughtfully cooked fare help offset any negatives. It’s worth a try. 🙂

    [schema type=”review” url=”https://www.facebook.com/pages/Green-Pastures-Eastwood/780087915410287″ name=”Green Pastures” description=”Third Floor, Eastwood Mall, Libis, Quezon City ” rev_name=”For inquiries, call 02 6613612″ author=”Rochkirstin Santos” pubdate=”2016-11-23″ ]

  • Review of Beefy’s New York Grill (Solenad 3, Nuvali, Santa Rosa)

    Review of Beefy’s New York Grill (Solenad 3, Nuvali, Santa Rosa)

    From the same owner of B&B Burgers & Brewskies, Beefy’s New York Grill, which opened recently at Solenad 3 Nuvali, is simply a cool spot throwing down some seriously delicious food. We had our lunch here last Sunday together with Chef Marc Nocon (part-owner) and my KTG friends. 🙂 The main attractions, at least for me, are the burgers. Beefy’s burgers are made with handcrafted quarter pound US angus beef patties grilled to medium. These work surprisingly well with the rest of the menu: salads, fries, chicken wings, dawgs, madwiches, and yes, even rice meals! Selecting food favorites at Beefy’s is like picking favorite children. It’s not an easy decision because you love them all. 😛

    Review of Beefy’s New York Grill (Solenad 3, Nuvali, Santa Rosa)

    Ambiance:

    Beef’ys New York Grill not only has colorful food on the menu. Its design looks literally colorful as well both from the outside and inside. With abundant of natural lighting from the tall windows, the space gives diners a welcoming and inviting feel. As one would expect from a burger joint, overall ambiance is decidedly casual with a smattering of tables for groups. The walls are featured with New York-inspired drawings that are very Instagrammable. I guess these can pass as stylish backdrops for your next OOTD.

    Service:

    Order at the counter and wait for food to be served at your table. There were people manning the counter and there are staff also walking around to attend to requests. Service was prompt and friendly.

    Food:

    Lunch started with Mrs. Tso Salad (PhP 160), which was made with a mix of fresh chopped romaine, Tso chicken, sweet peppers and onions, and sriracha dressing. Salads are not exactly my most favorite go-to meal option, but we just had to try this for variety. 😛 I’m glad it wasn’t disappointing at all! Mrs. Tso Salad’s chicken had the ideal contrast, thanks to the crisp crust and juicy meat.

    Chimichurri Fries (PhP 220) packed a great combo of yummy braised pork belly, chimichurri, sour cream, and salsa. The onions and sauce added some extra tang and sweetness, too. Best fries in Solenad 3? I can believe it.

    East Village Bacon Tempura (PhP 180) came out hearty to the bite. Lightly battered, the tempura bacon could be sinful for your diet, but it’s so good and even better when dipped into the sriracha honey vinegar for a spicy kick. The sweetness of the honey and the tanginess of the vinegar balanced each other out.

    Spam Chips (PhP 180) were presented as another pile of pleasure. Well, who doesn’t love spam? Paired with honey and black pepper mustard, these spam chips were almost tempting to be eaten with rice. You can’t go wrong. It’s really satisfying.

    That Chili Con Nachos (PhP 200) wasn’t shy on ingredients. It brought massive amount of flavor with a generous helping of chili con carne, egg, cheddar, mozzarella cheese, sour cream, and salsa. This dish had an aromatic spice and texture that’s far from trashy.

    When you want a departure from basic buffalo sauce for chicken wings, get General Tso (PhP 380 for 12, PhP 220 for 6). Topped with soy ginger chili glaze, taste was sweet, salty, tangy, and bright, fitting right into my definition of delicious. It’s a home run and a must-order at Beefy’s.

    Aladeen (PhP 380 for 12, PhP 220 for 6) wings were cooked with an earthy, savory, and wonderfully spiced coating plus a perfectly placed herby accent. Coriander garlic cilantro cream as an ideal accompaniment rounded out the taste of cumin in the chicken.

    A huge upgrade to the usual hotdog in a bun, The Franchise (PhP 200 for a la carte, PhP 225 with fries) consisted of gotham mac, bacon crumble, and charred coleslaw, making it truly a feast in your mouth. The luscious and creamy macaroni and cheese in this dawg was fun and unconventional.

    Cooked with crushed corn flakes and brushed with General Tso sauce, Tso Fried Chicken (PhP 240 for a la carte, PhP 265 with fries) arrived pretty on the table. It ended up with extra-crunchy crust and the meat was still plenty juicy. Charred coleslaw and lettuce gave a raw crunch. Loved it! 🙂

    Beefy’s burger patties are moist, supple, and wonderfully savory, beautifully complemented with different ingredients that bring such great flavors. Beefy’s Tribeca (PhP 325 for a la carte, PhP 350 with fries) was spot on. It consisted of a triple patty, triple emmenthal cheese, bacon jam, onions and peppers, supah sauce, lettuce, and tomatoes. No doubt, it was superbly executed.

    With deep beefy flavor, The Empire (PhP 260 for a la carte, PhP 285 with fries) was composed of fried egg, emmenthal cheese, bacon, fried red onion strings, supah sauce, and arugula. Bacon, egg, and beef patty all in one bun sounded like heaven. I also enjoyed the countervailing flavors of the arugula and the inherent flavor of onion. Getting fries on the side is recommended, especially if you’re looking into adding a salty tinge to the dish.

    Can’t finish the Tribeca but think that The Empire is too “thin” for your appetite? Order the Notorious (PhP 260 for a la carte, PhP 285 with fries)! This double-patty burger largely met the mark, an old school prep with your classic interplay of cheddar and emmenthal cheese, onions and peppers, and supah sauce. It’s not too big that you’ll immediately need a nap after eating it. Apart from the duet of cheese (that I liked very much), the onions were also spot on. Again, Beefy’s delivered in spades. 🙂

    Mains

    The crispiness of the corn flake-crusted boneless chicken in Beefy’s Chicken Fried Steak (PhP 200) was a complete standout. The chicken came out tender. Combined with mash charred coleslaw and gravy and eaten with rice, this dish was eminently balanced.

    The Tapa (PhP 240) was served with marinated and grilled US beef shortplate, 2 eggs, rice and tapa sauce. Taste and texture of the “beef bacon” were impressive. This dish is worth a trip to check out on its own merit. 😉  I’d be happy to have this for breakfast, lunch, and dinner. It’s that awesome! The good news? You can opt to order extra gravy for only PhP 25. 😛

    Desserts

    Time for dessert libation! We were very full at this point, but for desserts, we had to say yes. 🙂 The Wiffle Waffle (PhP 160) was a tantalizing take on your childhood waffles. Topped with ice cream and cayenne caramel, these Belgian waffles were crispy and golden. I liked that the syrup and ice cream were not too sweet but delectable enough to revel in.

    The dense and creamy Bananacotta (PhP 120) was a real treat, a nice ending to a heavy meal. Made with banana custard, sliced bananas, lady fingers, and chocolate ganache, the banana panna cotta turned out as light, refreshing, and smooth as it should be. Last but not least, the golden-toasted S’mores (PhP 120) were simple, gooey and good.

    Price for Value:

    Beefy’s New York Grill brings in a hip crowd for its NY fare. It can be the next certified hot spot for comfort food, and sweet treats. Their “food coma”-inducing burgers are your best bet and the good news is that these babies won’t stretch your budget. Reasonable prices make it equally a comfortable venue for lunch meetings and fun dates. Too bad it’s far away from home. In any case you’re visiting Solenad in Nuvali, know that this restaurant is waiting. 🙂

    [schema type=”review” url=”https://www.facebook.com/Beefys-New-York-Grill-1830853233804152/” name=”Beefy’s New York Grill” description=”Solenad 3, Nuvali, Santa Rosa, Laguna” rev_name=”For inquiries, call (049) 544 6606″ author=”Rochkirstin Santos” pubdate=”2016-11-20″ ]

  • The Royal Caterer by Chef “Boy” Logro: Brand Relaunch at Manila Culinary and Hospitality Academy

    The Royal Caterer by Chef “Boy” Logro: Brand Relaunch at Manila Culinary and Hospitality Academy

    The Royal Caterer by Chef Boy Logro aims to be recognized as the superior provider of exquisite food, high quality and innovative catering services throughout the Philippines. It delivers not only great food but also the best possible function arrangements for everyone to cater to needs and wants in one complete package. Every event is meticulously prepared by a team of experienced chef and staff.

    Last August, we were invited to experience the finest of some of The Royal Caterer’s dishes at Manila Culinary and Hospitality Academy for their relaunch and at the same time celebrate the third anniversary of Team Aldous.

    Food on the buffet table included chicken liver pate in Melba Toast, canapes, pork kebab with Hollandaise sauce, penne with shrimp tomato vodka cream sauce, linguini with creamy pesto, mango tapioca, blueberry truffle, maja blanca and more.

    Each selection was paired with various cocktails courtesy of Wild Cocktails Mobile Bar. Desserts such as the chocolate cake and creamy cupcakes were served by Bethany Cakes. Fantasy Kiosk’s photo booth, DJ Tony Tubero, and Am2 and Chichay Balagtas were also present to uplift the cool and hip vibe of the night. These are all great elements to a fine celebration that would bring people together.

    For more information, please visit The Royal Caterer’s Facebook Page or follow them on Instagram. Contact numbers: 0922 8489889, 0917 6700289, (02) 7234926, and (02) 7242756.

    Other Event Sponsors
    Fantasy Kiosk Photo Booth 
    Berk’s Studio Photography and Videography
    Orange Lights and Sounds: Contact No. 09178060980
    Wild Cocktails: Contact No. 09988541585
    Maraschino Bakeshop
    Bethany Dream Cakes: Contact No. (02) 986-06-74

  • Food Rundown: Pork Dishes by Chef Phil Neil at Planet Grapes

    Food Rundown: Pork Dishes by Chef Phil Neil at Planet Grapes

    Planet Grapes-Shangri-La isn’t good only for one meal. I’ve been back several times and it keeps getting better and better. It’s a cool and elegant place serving fun yet sophisticated food, with wine at its core. Last week, I was invited here to taste fine dishes cooked and prepared by Chef Phil Neil, the head chef of Jamie Oliver Restaurant Group. Chef Phil visited the Philippines and we were pleased to have personally experienced his cooking at Planet Grapes. The theme of the night? Pork dishes, using quality pork straight from the UK. There’s no doubt about it. We were in for a special treat! 🙂

    Food Rundown: Pork Dishes by Chef Phil Neil at Planet Grapes

    For starters, the combination of skewered pork chops in garlic and oil, breaded pig ears in strips, and seasoned meatballs made of pork shoulder with scotch eggs was pretty much spot on across the board. Everything was well-constructed with great textures. The pig ears were light yet crisp to the bite; the pork chops, juicy; and the pork shoulder balls, hearty and meaty with a nice crispy sear on the outside and really moist inside. Satay sauce and the olives with chives tartar sauce served as perfect accompaniments to taste.

    Braised to fork-tenderness for three hours, the pork cheeks were moist and relatively lean. Zesty notes of the carrot puree, shallots, and potatoes did a good job to complement the natural flavors of the pork.

    Teeming with sweet and savory flavors, the pork ribs cooked with jasmine tea, ketchup, soy sauce, honey, and peanut butter and then topped with sesame seeds didn’t disappoint. Given the heft of the various elements, I didn’t expect them to be well-matched. Overall, the result was an enjoyable bomb of aromatics. Thumbs up!

    Pork belly (liempo) delivered in spades. Oh baby, this is what dreams are made of. It demonstrated a mix of crispy and supple textures with fats, along with a heady, porky taste that was evened out by the brightness of veggies. Lentils, carrots, and thinly sliced onions gave a nice contrast, a refreshing respite from the hearty portions of pork.

    Glorious pork ribs were back in action, but this time they were braised with apple sauce. It’s wonderful how the meat was infused with a sweet and succulent accent of apple. Not to be taken as a “meh” side dish, the roasted potato fries cooked in duck fat had gorgeous silkiness and golden-crisp edges. This is the type of thing you wake up in the middle of the night shaking for because you want it so bad! 😛

    Lastly, the pork shoulder rubbed with salt and pepper showed off all the classic goodness that you’d expect in pork. It has got everything a killer dish should have: big on flavor, properly tender, and certainly praiseworthy with a hint of heat. I can imagine it would also be sublime in a sandwich or tacos. 🙂

    And of course, when in Planet Grapes, whether it be a casual midweek lunch, a birthday throw-down, or a classy get-together with friends, it’s a must to dine in with wine. There’s a ton of variety to choose from. Get it by 1/4, 1/2, or one full glass, from the enomatic machine, or by the bottle.

    We had the 2009 Chateau Siaurac, Lalande-de-Pomerol to drink through our sumptuous meal. This full-bodied red wine from France has a flexible structure and a long finish, with harmoniously interwoven notes of black currant, black cherry, licorice and underbrush.

    Leche flan, crepe, turon and chocolate cake—you can’t go wrong with any of these for desserts. I highly recommend the leche flan which had rich, creamy, smooth, melt-in-your-mouth goodness. It’s sweet but not to the point where you’d reach a cheek-tingling sugar panic. So yummy! 🙂

    photo-op with Chef Phil

    [schema type=”review” name=”Planet Grapes Shangri-la” description=”Unit GD 103, North Wing, Shangri-La Plaza Mall, Edsa cor. Shaw Blvd., Mandaluyong City” rev_name=”For inquiries or reservations, call (02) 531-8207/ (02) 532-2950″ rev_body=”Business Hours: Sun-Thurs 11:00am-12:00am Fri-Sat 11:00am-1:00am” author=”Rochkirstin Santos” pubdate=”2016-10-04″ ]

  • Krispy Kreme Teams Up with World Vision Philippines on its 10th Birthday!

    Krispy Kreme Teams Up with World Vision Philippines on its 10th Birthday!

    Krispy Kreme celebrates its 10th year in the Philippines this year. I can’t believe ten years have gone by since we have first tasted Krispy Kreme luscious doughnuts in November 2006! To keep on sharing the joy, Krispy Kreme teams up with World Vision Philippines for their “Share the Vision of Hope” project to help as many communities in the country and fund the construction of classrooms for public schools. The good news is that Krispy Kreme fans can help out and be involved as well.

    For every purchase of half a dozen doughnuts in their specially made tin cans, PhP 20 will be donated to World Vision Philippines. Three new delicious flavors are launched to fill your day with joy. The mouthwatering line-up includes American Pie Doughnuts in classic apple crumble, mascarpone cream-filled cherry kreme, and chocolate loaded choco kreme.

    These are great treats indeed to share with the entire family, friends, and workmates. 🙂 Get six assorted doughnuts for PhP 395 and help build the future for our youth!

  • Review of H.I.D. Burgers (City Golf Plaza, Ugong, Pasig City)

    Review of H.I.D. Burgers (City Golf Plaza, Ugong, Pasig City)

    H.I.D. Burgers? Immediately, the name got me curious. What does H.I.D. stand for? Apparently, it refers to “healthy and irresistibly delicious.” This restaurant inside the compound of City Golf Plaza serves the best flame-grilled gourmet burgers that are freshly made from 100% fresh chicken with no extenders. It’s the first branch of H.I.D. Burgers in Metro Manila, and just when demand for chicken burgers becomes overwhelming, checking this place out is an obviously nice move. The menu looks lean and simple but very cohesive, stocked with all kinds of goodness including not only burgers but also sausages, hot wings, nuggets and other specialties.

    Review of H.I.D. Burgers (City Golf Plaza, Ugong, Pasig City)

    Ambiance:

    H.I.D. Burgers has a laid-back ambiance that’s typical of a burger joint. It’s an easy option when you’re craving for burgers and quick bites after a golf session or a late-night hangout with friends. Plenty seats are available at the back, making up for a good sit-down experience. Overall vibe is colorful, bright, and festive which just suits the food.

    Service:

    Since all burger patties are handcrafted and cooked upon order, expect to wait for several minutes before serving time. While this may be a good chance to start a conversation, relax, and appreciate the venue, others may possibly be bored…so consider yourself warned. If you’re really hungry, a witty workaround is to first get appetizers like the cheesy bacon wedge fries, chicken nuggets, or potato wedges. Ordering and payment are done through the counter, and the rest of their service experience takes place at the table.

    Food:

    We started with the H.I.D. Burgers’ Chicken Nuggets (PhP 90 Half-Dozen/PhP 165 Full Dozen) and Hot Wings (PhP 180-6pcs/PhP 320-12 pcs), which both scored a few points in our book. 🙂 The deep-fried nuggets were tender, juicy, and excellent even without the dipping sauce (choice of either barbecue or garlic). Most fastfood restaurants’ nuggets deliver processed chicken meat for nuggets, but this version is more like boneless breaded chicken in bite-size pieces you can actually eat with rice. Love it!

    Packed with bolder flavors, the hot wings are worth a try especially for fans of heat. Get them in six flavors: Buffalo Wings (Mild/Spicy), Sriracha Wings (Spicy), Hot Asian Wings (Mild/Spicy), Garlic Chili Patis Wings (Mild), Honey Mustard Wings (Mild), and Honey Sriracha Wings (Mild).

    An exception to the “chicken-everything” menu, the H.I.D. Burgers’ Hungarian Sausage Slices (PhP 150) were appetizing and mildly spicy.

    Elevating a staple to something special, the burgers here take a far more interesting twist, other than that they’re made of chicken. Instead of the usual hamburger bun, H.I.D. Burgers serve their patties with fluffy pan de sal-like bun! In the Philippines, pan de sal is a local bread that literally means “bread of salt.” When put together with the burger patty, taste results to sweet than salty.

    H.I.D. burgers and sausages can be customized in multiple ways. Choose among winning combos such as Deluxe, Premium, Combo, Beastmode, and Big Dogg (with pure Hungarian Sausage) and enjoy burgers with add-ons like potato wedges, blue cheese, sour cream, Caesar dressing, salsa and bacon to your delight.

    All burgers were seasoned properly and cooked the right way. The freshness, quality and flavor create an unquestionable gulf between the plethora of fast casual burger joints and the big boys of burgers. Surrounded by the awesome pan de sal bun, the thick chicken patties hold moistness well. They deserve a hearty round of applause and a meeting with your taste buds. 🙂 In no particular order:

    Mediterranean (Big Dogg) with bell peppers, onions, and garlic sauce

    Beastmode BLT (only beef burger in H.I.D.) with bacon, lettuce, tomato, cheese sauce, mayo, and onions

    Cheesebomb with cheese sauce, cream cheese and mozzarella

    Barbecue & Coleslaw with special housemade BBQ sauce and refreshing coleslaw

    H.I.D. BLT Low Carb

    Price for Value:

    With quality ingredients and ample burger-to-bun ratio, H.I.D. Burgers in Pasig can gather steam and make its way to your top 10 favorite burger restaurants list anytime soon. Beef burgers are everywhere but it’s also great to try new things if your heart so desires. Offering body, bite and flavor, H.I.D. Burgers’ chicken burgers are a welcome change. Prices are affordable and have good value. Get a decent meal for only PhP 200 or less.

    [schema type=”review” url=”https://www.facebook.com/hidburgers/” name=”H.I.D. Burgers” description=”Ground Floor, City Golf Plaza, Julia Vargas Avenue, Ugong, Pasig City” author=”Rochkirstin Santos” pubdate=”2016-09-11″ ]

  • 4-Course Dinner with Robert Mondavi Wine at The Fireplace (New World Manila Bay Hotel)

    4-Course Dinner with Robert Mondavi Wine at The Fireplace (New World Manila Bay Hotel)

    As was true for us, the first time you wind up at The Fireplace Steakhouse & Grill will likely be for a special event or some momentous occasion. Indeed, this fine-dining restaurant at the New World Manila Bay Hotel (formerly Hyatt Manila Hotel & Casino) is an amazing place to hold an event to remember. If we give it a grade for vibes alone, it would get an A! The Fireplace looks like an ideal date spot to get excellent food and wine. This is one of the better places to eat in Manila.

    New World Manila Bay’s Executive Chef James Williams partnered with the United States Department of Agriculture (USDA) Manila to prepare and present an opulent four-course dinner paired with a fine selection of wines by Robert Mondavi from Napa Valley, California last Aug. 18. Dinner was awesome. People who share the love for wines gathered and the mood was quite contagious. James Du Vivier (CEO of FTI Wines), Eric Khan ( Marketing Director for FTI Wines), and Samantha Befus of Constellation Brands (distributors of Robert Mondavi) were also present to host and support the event.

    It was also a good chance to learn about the interesting life story of Robert Mondavi and how he came about developing a number of premium wines fifty years ago. His vision? To make wine a daily staple on the table like salt and pepper shakes. Grand! Mondavi’s tireless promotion of Napa and his wines is a big factor in transforming the way Americans buy and drink wine. It also helped turn the valley into a tourist mecca as it is today.

    4-Course Dinner with Robert Mondavi Wine at The Fireplace (New World Manila Bay Hotel)

    Ambiance:

    The design concept of Fireplace at New World Manila Bay looks pretty much exactly as how the name describes. A classy fireplace takes center stage, and with the beautiful backdrop highlighting this part of the dining room, it can’t go unnoticed. With floor-to-ceiling glass panels, impressive wall of wines, minimalist artworks, stone walls, brass accented decors and leather furniture, the ambiance is upscale. It’s a dream restaurant that should sit on top of your bucket list, especially if you’re into steak and wines. 😉

    Food:

    We started with a simple yet balanced salad composed of beetroot, chevre, asparagus, and broad beans. This elegant salad showcases earthy pink-toned beet and greens that tasted sharp and tangy with the vinaigrette.

    Paired with the salad was the Woodbridge by Robert Mondavi (Sauvignon Blanc 2014). Lifted by hints of grass and green pepper, this white wine is a bouquet of citrus fruits and tropical fruits, especially merinda and ripe mango. The palate contains tropical fruits, grapefruit, lemon and pineapple.

    For the main course, we had the confit belly pork which was so tender and full of flavor. The confit was a little crispy on the outside, and I just loved how the pork fat held the concentration of rich flavors together. With white bean cassoulet and lentil vinaigrette in the mix, this dish turned out as a good alchemy of complex tastes that exploded with each bite.

    The dark-hued Pinot Noir 2012 from Robert Mondavi Private Selection was recommended to be paired with the confit pork belly. It’s a seductively smooth wine which features ripe black cherry and blueberry aromas on the nose, backed by notes of violets, spices, and plum. The palate is silky and smooth with gentle fruit and a hint of oak in the background.

    Fireplace’s slow-cooked USDA flat iron with potato fondant, spinach puree, confit onions was truly decadent. Steaks at Fireplace translates to a buttery tenderness on the plate, and I strongly suggest you head in that direction if you see one on the menu. It’s a solid star of the meal.

    As a complement, the Robert Mondavi Napa Range (Cabernet Sauvignon 2010) was served. It’s a Napa Valley Classic made with dense tannins that are soft and silky. It’s a rich setting for juicy fruit flavors of dark plum mingling with notes of dark chocolate and vanilla oak.

    Rounding up our meal perfectly was the vanilla bean panna-cotta with macerated fruits. Light, velvety and luscious, this creamier-than-cream and not-too-sweet dessert was impeccable and almost moan-worthy. It’s so pillowy soft and smooth that it melts in the mouth. Yummy! 🙂

    Woodbridge by Robert Mondavi (White Zinfandel) was my favorite among all. It’s a delicate, low alcohol, slightly sweet pink-colored wine with summer fruits and cranberries for the palate. The nose is filled with red apples, raspberries, and orange blossom, with hints of cashew.

    Looking for a can’t fail spot for a private party, date night or a business dinner with VIP guests? Get high hopes on Fireplace Steakhouse & Grill. Its tasty entrees will get your attention and there’s always a good bottle of wine to share. And if you’re in the mood, try one of Mondavi’s quality wine selections to keep you company.

    [schema type=”review” url=”http://manilabay.newworldhotels.com/en/dining/fireplace/” name=”The Fireplace at New World Manila Bay Hotel” description=”Level 5, New World Manila Bay Hotel, 1588 Pedro Gil Corner M.H. Del Pilar Street, Malate, Manila” rev_name=”For inquiries/reservations, call 02 2526888″ author=”Rochkirstin Santos” pubdate=”2016-08-20″ ]