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Category: Food Reviews

  • Pinoy-themed Cooking Demo by Chef Gino Gonzalez (Enderun Amphitheatre, Taguig)

    Pinoy-themed Cooking Demo by Chef Gino Gonzalez (Enderun Amphitheatre, Taguig)

    I didn’t have to say it out loud, but I grew up clearly learning that the way to a man’s heart is food. I come from a long line of very good cooks, particularly of Chinese cuisine. My mom is the queen in our kitchen, and she has this strong ability to know the ingredients and cooking method used upon tasting food—well, more or less. That was one of the reasons why my dad married her, and it is no secret. 😀

    On the flip side, I find it tedious and hard to prepare meals, especially when the recipe requires fine-chopping of vegetables and prepping food for a very long period of time. Just as my mom regards the details of the “technical stuff” that I deal with in my profession as abstruse, to me, the fussy part of cooking does not seem enjoyable. I’m sure that this rings true to other busy individuals in this generation as well, mostly if not with the help of kitchen appliances and some tricks.

    I guess this is where high-quality kitchen appliances come to the rescue. 🙂

    To showcase the use of these kitchen appliances, Yummy Magazine, the number 1 food magazine in the Philippines, and Kitchenaid premium kitchen appliances teamed up for the 2nd mouthwatering Cooking Demo, with one of the country’s most sought-after chefs and the COO and Head Instructor at the Centre for Asian Culinary Studies, Chef Gino Gonzalez, held at the Enderun Amphitheatre in Taguig City.

    Since I attended another food event prior, I came a bit late for the cooking demo introduction where avid Yummy magazine readers and food fanatics made three delicious recipes using KitchenAid appliances. The materials and ingredients used were laid out on the tables outside, so I was still able to take some photos.

    Yummy Magazine x KitchenAid Side Bar Recipes

    The Kitchenaid 13-Cup Food Processor was perfect for making Tinapa Pate. The Hand Mixer made it really easy to make a creamy layered dessert called Ube Keso Trifle, while the 5-Speed Hand Blender created an amazingly refreshing and smooth Mango Lychee Smoothie.

    Pinoy-themed Cooking Demo by Chef Gino Gonzalez

    Chef Gino performed three recipes plus one original Yummy recipe that can be found in the official Yummy website:

    1. Asadong Vaca

    2. Henyo’s Lumpia

    3. Salted Caramel Panna Cotta

    4. Homemade Fishballs with Five-Spice Sauce

    Wrap Up

    Thanks to Yummy Magazine’s invitation, I had this opportunity and experience of attending a real-time cooking demo in a fine classroom setup. Unlike instructions shown on TV and magazine articles, this live event allowed us to smell, touch, and taste the food as well as see it prepared. Getting exposed to new methods and ingredients and noting culinary techniques from the expert himself summed up to a good sense of adventure.

    with Chef Gino

    If you’re an avid Yummy reader looking to join in future Yummy events, follow them on Facebook, Twitter, and Instagram. Check out their website for more scrumptious recipes! 🙂

  • Review of NIU by Vikings (SM Aura Premier, Bonifacio Global City) + Vikings Loyalty Card

    Review of NIU by Vikings (SM Aura Premier, Bonifacio Global City) + Vikings Loyalty Card

    A staple of the metro’s dining scene, Vikings Luxury Buffet has experienced a renaissance. Formal without being too stuffy and elegant without being aloof, NIU in SM Aura Premier, BGC is the upscale restaurant by Vikings that brings people together over a good meal.

    Niu means “nine” in the Viking language. To explain why this establishment is called such, it’s the ninth restaurant in the Vikings group and it has nine food stations with a large array of dishes. Flavors are diverse and enticing as ever!

    We had dinner here, using the Vikings Loyalty Card, for the first time. What is it and how does it work? I’ll walk you through the details of the card’s uses and perks at the end of the post. First, let’s talk about NIU. 🙂

    At NIU by Vikings in SM Aura Premier, there’s no pretensions, no pomposity but just nicely spaced tables, discreet lighting, fine service, and excellent food. This is a stellar buffet restaurant that never disappoints, whether the occasion is an important business lunch or a romantic tasting experience.

    Review of NIU by Vikings (SM Aura Premier, Bonifacio Global City)

    Ambiance: ★★★★★

    The fancy chandeliers, decorative wall designs, polished floor tiles, and relaxing soft piano music playing on the background (live during dinnertime) mostly make the posh ambiance at NIU resound with high points. Add to these are arched windows that look beautiful and distinctive as an eye-catching focal point and ceiling panels that temper a warm and more welcoming appearance with interesting wavy “fabric-like” beams.

    Everything contributes to achieve a great degree of interior cohesiveness, including the color theme composed of browns and muted tones. Equally charming are the purple, brown, and white seating made of plush material, giving a contemporary look but a traditional comfy feel.

    At one glance, it’s easy to get lost for a moment in this palace-worthy buffet restaurant “fit for royalty.” But walk around once more and you’ll realize that each area is properly organized and placed. What seemed like an endless parade of all-you-can-eat exemplary cuisines are presented only at one side of the dining area. Function rooms are positioned near the entrance, while the rest of the dining are at the center taking up the rest of the space.

    Service: ★★★★★

    We felt pampered once we stepped into the restaurant. Vikings staff as always are ready to provide friendly service from the beginning and it’s clear that they want customers to have a satisfying meal. They’re attentive and never miss a beat, leaving patrons feel at home. Hospitable and unobtrusive service was expected and we were not at all disappointed. 🙂

    Food: ★★★★★

    NIU by Vikings is a masterclass in interesting flavors, and guests are free to practice the art of taking their time to experience them. Yes, please do. 🙂 Once you take a stroll along the buffet counters, don’t feel compelled to get everything on your plate all at once. There’s nothing wrong with starting slow on appetizers (or going straight to the mains or desserts) and just working your way through all the selections.

    With nothing but the freshest and the most premium ingredients, every dish is prepared for a luxurious feast. We found unusual, unexpected treasures whipped up in bite-size portions in the Appetizer section. The variety of bread, cheese, cold meat, and canapés would be great enough for you to think about them for months proceeding.

    The mains sum up to a culinary nirvana. Filling Chinese dim sum and glorious Japanese maki and sashimi were among my favorites. Excellent cuts of meat such as Salmon Coulibiac, Roasted Turkey, Rib Eye and Rack of Lamb from the Carving station also proved to be house specialties. I still dream about how Italian, French, Spanish and other European dishes from the Western table were tastefully put together. Vikings’ “customize your own pizza and pasta” is a classic fine choice, an oldie but a goodie.

    Choices for desserts are big and fabulous, ranging from cakes, chocolate fondue, fruits, and Filipino rice cakes to gelato. We tried every single flavor of gelato in small, premium scoops, and each one left a smile on our faces. It’s creamier, smoother, silkier, and denser than its American ice cream counterpart, plus the flavors naturally tasting heavenly. Yum! 🙂

    As a finishing touch on this gastronomic gem, different juices, tea, coffee, beers, and wine are all available. That’s good to know since we always enjoy sampling more than one!

    Appetizers

     Western

    Japanese

    Mediterranean

    Chinese

    Carving

    Desserts

    Beverages

    Price for Value: ★★★★☆

    Vikings is known for its scrumptious buffet items and for good reason—it has truly redefined the all-you-can-eat dining experience over the years. Now with NIU, that experience is made even better.

    Prices of NIU are higher than those of the regular Vikings Luxury Buffet, but it will be worth it, I promise. Book your reservation and come check it out to know why. 🙂 (Note: Make sure to reserve the function rooms early for special occasions or exclusive gatherings.)

    Prices Weekday lunch Weekday dinner/ weekend and holiday lunch and dinner
    Kids below 3 ft or 3 years old Free Free
    Kids (3ft. to 4ft. or 3 years to 7 years old) PhP 288 PhP 388
    Kids (4ft. to 4 ft 6” or 8 to 10 years old) PhP 588 PhP 688
    Adults PhP 888+5% SC PhP 1388+
    75 years old and above 50% special discount 50% special discount

    [schema type=”review” url=”http://niu.ph” name=”NIU by Vikings” description=”6th floor, SM Aura Premier, 26th Street Corner McKinley Parkway, Bonifacio Global City, Taguig” rev_name=”For inquiries and reservations, call +632 478-3888, 847-3888, +63 917 586-6888, & +63 919 999-6888 or send an e-mail to niubyvikings@gmail.com ” author=”Rochkirstin Santos” pubdate=”2015-08-07″ user_review=”19″ min_review=”0″ max_review=”20″ ]

    Everything You Need to Know About Vikings’ Loyalty Program

    Registration is easy. 🙂

    VIKINGS LOYALTY CARD PERKS AND PRIVILEGES MEMBERSHIP LEVEL
    Basic
    (0 – 999 points)    		 Silver
    (1000 – 1500 points)    		 Gold
    (1501 points and above)
    Receive exclusive discounts with partners and affiliates X X
    Access to exclusive Vikings discount X X
    (5% cash, 3% card) (10% cash, 8% card)
    Invitation to Special Events X X
    Priority Entrance during opening hours X X
    One full paying adult requirement for 1 week* X X
    One full paying adult requirement for 2 weeks** X
    *1 week birthday promo flexibility: 3 days before and 3 days after actual day of birthday.
    ** 2 weeks birthday promo flexibility: 7 days before and 7 days after actual day of birthday.

    For FAQs, please refer to this page. Enjoy!

  • M Café Presents Sunday Boutique Brunch Buffet (Greenbelt 4, Makati City)

    M Café Presents Sunday Boutique Brunch Buffet (Greenbelt 4, Makati City)

    As you might have noticed, eat-all-you-can deals are so hot right now. Restaurants that serve breakfast, lunch, and dinner in a buffet setting are everywhere, and here goes Raintree Restaurants’ M Café’s Sunday Boutique Brunch, a fine go-to option for those who like to sleep in a little bit more on a Sunday morning. Shout out to weary night owls! 🙂 Finally, you can get a taste of a dreamy breakfast and lunch combination that the whole family can enjoy.

    Per my last visit, Museum Café in Greenbelt 4, Makati City still adapts an intimate interior, calm atmosphere, and good service. It’s a sleek and contemporary venue with a spacious design and live music adding to the dining experience, of which the crowning jewel is the food. Filipino, Continental, and Asian fare in the buffet are available from 10:00am to 2:30pm. Let’s get into it! 😀

    Review of M Café’s Sunday Boutique Brunch Buffet (Greenbelt 4, Makati City)

    Food: ★★★★★

    While the brunch buffet items are not exactly numerous as those of Vikings, M Café’s Sunday Boutique Brunch has something for everyone on the table, echoing “quality over quantity.” Included in the meal are appetizers, a main course, and desserts.

    Appetizers

    The appetizers section incorporate the Charcuterie, the Cheeseboard, the Raw Bar, the Salad Bar, the Bread Selection, the Omelette Station, and the Baked Items.

    With the different bright tastes and interesting mouth-feels of cheese (coconut cheese, gorgonzola, brie bridel, Parmesan, cilantro crusted cream cheese, fried garlic crusted cream cheese, and black peppercorn crusted cream cheese), I instantly became a convert. 🙂

    The rich and earthy flavors were incredible, and I was especially hooked with the depth of the cream cheeses’ creaminess. They must be quite aged as the decreased level of lactic acidity was apparent. The coconut cheese wasn’t bad either. It didn’t have that familiar saltiness of cheese, but it was a fine and unique type in its simplest form.

    The spiced tang of gourmet cured meats from the Charcuterie also packed a certain amount of wow factor. In each bite, the Jamon Serrano, Chorizo Iberico, Salchicon Extra, and Norweigan Smoked Salmon offered dueling textures—great to be eaten with bread. You won’t go wrong with anything from rye, sourdough, multi-grain, and focaccia.

    Aklan oysters, prawns, and New Zealand mussels from the Raw Bar were so fresh you could almost swear they were still swimming an hour prior arriving on your plate. Don’t forget to spritz lemons to add a zing before sending the little critters into your stomach.

    Main Course

    Main courses are prepared at the back in the kitchen, and one person can choose an entree following the a-la-carte style. I ordered the Grilled Chicken Tandoori (see below) to satisfy my craving for some Indian spice blend. As I’d hoped, the supremely tender and succulent chicken had a mixture of both smoked and hot paprika, giving a delicious and mildly spicy boost that was too intriguing to pass up. The garlic yogurt on the side made a great stand-in.

    U.S. Beef Belly Garlic Tapa – served with white rice, eggs, cherry tomato salsa and salted egg

    M Benedict – poached egg, hollandaise arugula, grilled cherry, jamon excellente

    Grilled Bone-in Pork Chop – topped with cinnamon apple, apricot compote, served with spiced pumpkin puree, harocts verts and organic carrots

    Beer Battered Fish and Chips – coleslaw, tartar sauce, mignonette, cocktail sauce

    Roasted Seafood Linguine – cilantro pesto, grilled seafood, fresh lemon

    Char-grilled U.S. Beef Burger – wild rocket, Swiss emmental, tomato jam

    Desserts

    Desserts consist of assorted pastries and cakes, fresh cut fruits and cereals. Among all, the Oreo Cheesecake and Green Tea Panna Cotta deserved most praise for me. Crumbly bits of chocolate added more texture to the otherwise boring cheesecake. Then again, it could have been better if the Oreo pieces were not limited to the top layer but were interspersed throughout. On the other hand, the lure of green tea has always been fascinating. This luxurious treat was ultra soft and smooth, with a minimal trace of bitterness.

    Price for Value: ★★★★☆

    By the end of our meal, I was too full to take another bite, so I spent the rest of our time chatting with friends and admiring the view feeling relaxed—a stunning end to a brunch that can only be described as exquisite. Price per adult is PhP 988+, while kids (12 years old and below) are charged PhP 550+ each. (Additional PhP 495 for all-you-can bubbly)

    Yeah, it’s not exactly cheap but it will be cool to live a little once in a while. When that time comes, know that the best way to a successful meal at Kabila / M Café’s Sunday Boutique Brunch Buffet is to come with a relatively large crew and order damn near everything on the menu for your main courses. 😛

    [schema type=”review” url=”http://www.facebook.com/raintreemcafe” name=”Kabila / Museum Café” description=”Ayala Museum Complex, Makati Avenue, corner Dela Rosa St., Makati City, Philippines” rev_name=”For inquiries, contact +632-757-3000, +632-757-6000, +632-391-4197″ author=”Rochkirstin Santos” pubdate=”2015-08-03″ user_review=”9″ min_review=”0″ max_review=”10″ ]

  • Vikings Luxury Buffet Features World Street Food in August 2015! #EatLikeAViking

    Vikings Luxury Buffet Features World Street Food in August 2015! #EatLikeAViking

    Truth be told, there aren’t many buffet restaurants in Metro Manila that satisfy like Vikings Luxury Buffet does. God bless the people behind the creativity of their dishes. And speaking of creative dishes, this coming August 2015, Vikings features “World Street Food” with varying kinds and presentation in each of its branches nationwide: By the Bay SM Mall of Asia, SM Megamall, SM North EDSA, SM Jazz Mall, SM City BF in Parañaque, SM City Marikina, SM Lanang Premier in Davao, and NIU by Vikings.

    Last Saturday, with blogger friends, I had a tasting session at Vikings SM Jazz Mall and enjoyed an incredible flow from appetizing bites at the start to desserts at the finish. Here’s a rundown, to give you a sneak preview. 🙂

    with Kat

    Vikings Luxury Buffet Features World Street Food in August 2015!

    Homemade chorizo patty and fried mantao bread are like a match made in heaven. The juicy and savory chorizo patty well complemented the fried mantou which had a fragrant crispy outer crust. No doubt, this Chori Burger from the Philippines with a twist is a modest reminder that you are in for a modern cuisine.


    Lightly battered, this Oyster Omelette from Singapore was a slightly different experience from the usual baked or grilled rendition as the crisp finish of flour mixture accompanied the soft and fresh oyster underneath the coating. I thought that adding a mayonnaise dip would further add richness to the taste.


    Time to face fears! We had Balut Deconstructed from the Philippines which was served in a rather unique fashion: in a typical shot glass. The beer battered duck embryo was topped with balut mousse and garnished with chicken floss and sliced albumen (bato).

    The duck’s embryo had some fried crispness to it and the texture of the balut mousse was excellently smooth like butter. To say it melts in your mouth would be an understatement. It’s so light you honestly won’t even know if it’s in your mouth. But it is. And it’s wonderful.


    Beef and Chicken Satay from Indonesia would easily make a lovely main standalone with a bowl of rice. The tender beef and chicken were served street food style and the peanut dipping sauce played a prominent role in making the satay taste a bit sweet and flavorful as if watered down with nice chunks of peanuts.


    Popiah from Malaysia consisted of braised jicama, tofu, shrimp and ground peanut spring rolls. The combination of ingredients and variation in texture were spot-on and did more than necessary to impress our palate. These fresh spring rolls looked almost like an art piece on its own. Paying attention to such intricate workmanship on the plate speaks volume about the chef’s culinary skills.


    One of Filipinos’ favorite snacks, Mango and Singkamas from the Philippines served with bagoong alamang (shrimp paste) remained a classic and true to taste. I just found the bagoong too salty for my liking. Water, please.

    The next entree was Bah Kut Teh (肉骨茶) from Singapore which I remember so well from local hawkers near where I used to live in Singapore. However, this soup by Vikings was cooked to suit Pinoys’ taste buds as it combined Singaporean, Malaysian, and Peranakan flavors without being intensely peppery and garlicky.

    The stock was simmered with meaty pork at length and produced from a complex broth of herbs and spices. While salinity on the soup was on the high side, the tenderness of the pork infused a refreshing touch to it that balanced out the dish.


    Topped with scrambled eggs and shrimps, the yellow noodles and thick rice vermicelli composing Hokkien Mee from Singapore were chewy, dense, and a little slippery with a slightly porous surface that fully absorbed the savory prawn broth. The best part? It had little bits of pork lard that get both crisp and melty. Yum!


    Jerk Chicken from Jamaica had a familiar warm spice aroma from spiced rub marination and it did pick up some smoky flavor on its deeply charred skin. The firm, sweet, and tart mango salsa as a topper provided a good contrast.


    It was my first time to come across Tamales and I was awestruck with its uniqueness. Boiled in a leaf wrapper, this popular Mexican dish was “Filipinized” and was completed with stuffed corn rice, shredded pork adobo, and garnished with salted egg and pork floss. As a well-rounded meal itself, the humble tamale tasted earthy and a bit spicy. It’s a must-try.


    To end our meal on a high note, for desserts, we had this fried dough pastry based snack called Churros served with rich chocolate coffee sauce. As a chocoholic, it was pretty much my duty to indulge here. Not too greasy, not too sweet, not too hard outside, and not too hollow inside, these churros were just perfect. You just can’t have one.

    The freshly sliced bananas in the Bananaque Pie were homey and straightforward with a little zing to it. There’s really something delightful about the luscious, creamy, and cool simplicity of the egg custard and fried plantain pie sweetened further with vanilla ice cream and dulce de leche. 🙂

    Wrap Up

    It seems that sky is really the limit when it comes to offering something new and exciting at Vikings Luxury Buffet. While these dishes will be available during dinner and weekends next month, I suggest you grab the chance! Prepare for a great multi-course “street-food-themed” meal with an unimpeachable roster of hits, with a few absolutely unforgettable food mixed in. 😀

  • 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″ ]

  • What’s Your Favorite Restaurant? Vote Now for THE CHOICE 2015!

    What’s Your Favorite Restaurant? Vote Now for THE CHOICE 2015!

    “What’s your favorite restaurant?” That’s the most basic question that I get asked almost all the time whenever someone learns that I’m a food blogger. The funny thing is, I also almost always pause and all of a sudden my mind turns blank. Wahaha! Especially when followed by “why,” it’s the most difficult to answer—simply because I have been to quite a number of restaurants and there’s too many that I find outstanding.

    Metro Manila has developed the obsession with visiting and trying out all sorts of restaurants and cuisines over the last few years. People buzz about the latest trending bistros and cafes like someone just figured out how to time travel. Oh yeah.

    We all want to have an incredible meal, leaving our degustation destiny in the chef’s hands! 🙂 We are always very curious about the crowd favorites. The popular vote, if you will.

    What’s Your Favorite Restaurant? Vote Now for THE CHOICE!

    So, Our Awesome Planet and the Blogger Collective known as the KTG (Kain Tulog Gang) have partnered to conduct the first ever People’s Choice for their Favorite Food, Restaurants, Bars, and more~ or simply, “The Choice“.

    You can participate and answer the survey here: (Note: Last day of answering the survey is on August 3, 2015.)

    www.surveymonkey.com/r/TheChoice2015

    The Survey Parameters

    About The  Awards

    We conducted an intense first round of voting among ourselves, and our resulting Top Tens have made us very pleased: we feel it’s a very diverse and fair representation of all our Metro Manila favorites. The categories are very broad, as they should be in a democratic vote.

    However, we’d like to emphasize that this is NOT a “Best of…” list. Our good friends and respected colleagues from The MBKRS are doing an excellent job of recognizing the restaurants and restaurateurs in their prestigious bi-annual awards.

    The MBKRS are rightly regarded as the Oscars of our ever growing foodie community. So we’d like “The Choice” to be the Golden Globes~ a bit more irreverent, surely less formal, and yes, it ought to be greatly biased. After all, YOU will be voting for your favorites, this is YOUR CHOICE!!!

    The KTG

    “The KTG is a group of friends who all just happen to be some of the top food bloggers in the Philippines; every one of their individual blogs ranks among the highest ranking and most influential online publications dedicated to food, entertainment, and travel.

    The KTG is composed of some of the more senior food bloggers in the country, including Richie Zamora of “The Pickiest Eater in the World,” and Richard Co of “Tales from the Tummy.” Representing the younger generation are “The Hefty Foodie,” “The Food Scout,” and “Nines vs. Food.” And from the world of showbiz, Mr. Chuckie Dreyfus, a foodie who’s also a respected tech blogger.

    The KTG’s objectives are not limited to discovering the best restaurants, however. While it’s affectionately called the “Kain Tulog Gang,” it’s officially participated in relief efforts in Tacloban and Iloilo after Yolanda; and in Metro Manila, this “Kapatiran sa Tulong at Ginhawa” is on a constant mission to contribute in providing joy and comfort to the less fortunate.”

    The KTG Blogs:
    http://www.abs-cbnnews.com/
    http://www.clickthecity.com/
    http://www.juice.ph/
    and the Philippine Star’s “Let’s Eat” magazine, now nationwide every last Sunday of the month.

    BLOSOMEX

    Our Awesome Planet, the Philippines #1 Food and Travel Blog and Kain Tulog Gang (KTG), a collective of the top food and lifestyle bloggers in Manila, in partnership with World Food Expo (WOFEX), the Ultimate Food Show Experience in cooperation with Vikings, NIU, and Four Seasons restaurants present the first BLOSOMEX (Blogging and Social Media Expo) on August 8, 2015 Saturday at the SMX Mall of Asia.

    Blogging and Social Media Expo (BLOSOMEX), co-located event of the country’s biggest and most effective food show, WORLD FOOD EXPO (WOFEX), focuses on exploding the commercial activity in the blogging and social media scene in the Philippines in 2015 and beyond. Blosomex aims to be the catalyst in preparing both the businesses and the bloggers/ social media practitioners to take commercial advantage of the digital opportunities.

    • Early Bird Registration – P1,497
    • Regular Walk-In Price – P2,000
    To register and purchase tickets for the BLOSOMEX Summit, please email Blosomex@gmail.com.

    PROGRAMME

    8:00am – 9:30am Registration
    9:45am – 10:00am Introduction
    10:00am – 10:30am ANTON DIAZ, Founder, OurAwesomePlanet.com
    Keynote: “State of Food and Travel Blogging in the Philippines”
    10:30am – 11:15am VIP Guest Speaker : Mark Wiens, Founder, Migrationology.com
    Keynote: “Food is the Reason YOU Should Travel: Viral Video Blogging in the YOUTUBE Era”
    11:15am – 12:00nn Panel Discussion with Department of Tourism Secretary Mon Jimenez
    The Global Filipino Fiesta: “The Value of Social Media and Blogging in Promoting Philippine Tourism Worldwide”
    12nn to 1:00pm Lunch Break
    1:00pm to 2:00pm VIBER and INSTAGRAM Presentations: “The Future is on The Move; Social Media’s Dominant New Directions are on Instant Mobile Apps”
    2:00pm to 2:30pm Spanky Enriquez, Marketing and Social Media Consultant “Restaurant Industry Engagement in the age of Digital Influencers”
    2:30pm to 3:00pm Richie Zamora, Founder, thepickiesteater.net
    “Romancing Generation NeXt : Reaching out to the Millennials”
    3:00pm to 4:30pm THE CHOICE: THE OAP/KTG RESTAURANT FAVORITES AWARDS
    4:30PM to 5:00pm Closing Program
    5:00PM to 8:00pm AFTER-PARTY COCKTAILS: Sponsored by Zomato
  • 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 UCC 3rd Wave Clockwork (Blue Bay Walk, Libertad, Pasay City)

    Review of UCC 3rd Wave Clockwork (Blue Bay Walk, Libertad, Pasay City)

    UCC 3rd Wave Clockwork is a cafe located in Bluebay Walk, Pasay (near Starbucks and McDonald’s) where brunch seems to be a never-ending affair and where people can just be themselves. I saw how relaxed and comfortable guests were as they reclined on sofa seats to the point of removing their shoes and retaining only their socks while reading a book. Needless to say, this place has also been striking a big chord with coffee lovers. As one who’s in love with coffee aroma myself, walking into its ground floor for the first time was like being high at the Apple Store. 🙂

    Review of UCC Clockwork (Blue Bay Walk, Libertad, Pasay City)

    Ambiance: ★★★★★

    Everything was a sight to see. I loved the interior design to bits! With UCC Clockwork displaying clocks set in different times arranged vertically on a wall, the concept worked. It’s stimulating and I’m super into it. 🙂

    Promoting the convenience of diners, the theme was rustic and retro combined with a laid-back feel. At the center, a bar counter modestly sets the mood for visitors to gorge on delectable food displays with their eyes. Items stacked on shelves against the wall served as functional decors that served as excellent blend in the area.

    We went up to the second floor and were quite impressed as well with the neat and organized space. The dining area has that typical look of a casual coffee shop with cushioned bar stools in shade of light beige lending a charm to the atmosphere. I also appreciate the minimum disarray and the soothing natural light from the windows.

    For larger groups, functional rooms are available and they’re fitted with a cute clocks wallpaper and edgy light fixtures.

    For a quality people-watching session, it’s great to grab a seat by the “balcony” overlooking the interaction between guests and baristas downstairs.

    Service: ★★★☆☆

    Service was a bit underwhelming and problematic since calling out to win the staffs’ attention was a bit of a challenge. Maybe the two-floor spacious dining area is to blame? I think not. The management should consider adding more headcount especially when more customers come at the peak of lunch and dinner hours.

    Food: ★★★★★

    UCC 3rd Wave Clockwork has been in my radar since way back, but because I’ve decided to dine out with friends and family instead of alone, I put off tasting their dishes for months. 😛 So you can just imagine how excited I felt upon setting foot here!

    We began brunch with a great appetizer: the Black and White Truffle Fries (PhP 190). Seeing “truffle” on the menu, I was tempted to rush into the first bite. Seasoning was spot-on. These crispy fries were a bit salty, punctuated with glorious black truffle bits, white truffle oil, and Parmesan cheese. Full of fluffy starch, the potatoes were quite thicker than the regular fries from McDonald’s.

    Mom told us to choose dishes that she doesn’t know how to make. The Crabby Fatty Omurice (PhP 350) was one of the perfect choices fitting that criterion. It was thus a golden opportunity for us to sample a unique version of omurice that’s basically rice with shredded crab meat, garlic, onions, kani, ebiko, parsley, aligue cream. All of these were wrapped with a crepe-like thinly fried soft and runny scrambled egg. The sauce formed around the omurice tasted delicate and light yet loaded with the crab flavor. Too good to be true! 🙂

    Also for a change, we ordered the Ouvo y Negra (PhP 280) which consisted of squid con tinta, ebiko, spaghetti, garlic, parsley, pepper, lemon, and garlic bread. With silky black hue, this pasta was neutral in flavor but what really gave a punch of seafood bliss was the bite-size cuts of squid with springy texture.

    When in doubt, you will not go wrong with UCC Clockwork’s Rosemary Chicken Crisp (PhP 320). With a buttery elixir of chicken juices, the grilled herbed chicken was paired with chicken rind rice and balsamic reduction sauce that boosted a soul-satisfying umami taste. The chicken was perfectly moist with slightly crisp skin. I loved that the mixed greens on the side gave not only a luscious garnish but also a refreshing crunch to the main.

    Their best-selling Garlic Tamadobo (PhP 300) also deserved a two-thumbs up from us. Composed of chicken and pork adobo, garlic rice, and ajitama and house salad, this entree relied on good technique in presentation and classic Filipino flavors. The sauce was rich and smooth with a mellow fragrance of Pinoy’s favorite adobo. The soft-boiled “ramen” eggs were awesome as they came with custard-like firm body.

    My sister and I got the Tiramisu Latte (PhP 170), a cake-inspired drink. It was a sweet and appealing treat without anything more complicated than coffee with chocolate, liquor, milk and cream. The velvety richness translated well to the real deal.

    For dessert, we had the Clockwork Cookie Cup Scream (PhP 190) composed of a dark chocolate chip cookie with melted white chocolate topped with pistachio ice cream. I thought it’s similar as the famous cookie shot but instead of milk, ice cream was placed to fill in the cookie cup. 🙂 The ice cream tasted like joy and nothing less than pure pleasure. It was a thrill to finish everything before breaking the cookie to pieces for us to share. Yum!

    Price for Value: ★★★★☆

    The restaurant and cafe scene in Metro Manila shows no sign of slowing down. UCC 3rd Wave Clockwork in Bluebay Walk, Pasay presents itself as another sleek and roomy cafe with a full range of coffee drinks, liquors, and a full brunch and lunch menu. Prices are reasonable as they serve and welcome you with generous portions of food servings with good quality tastes. 🙂

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