Rochkirstin | com

Category: Food Reviews

  • 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. 🙂

    [schema type=”review” url=”https://www.facebook.com/raintreechelseakitchen” name=”Chelsea Kitchen” description=”Ground Floor, Mega Fashion Hall, SM Megamall, Ortigas Center, Mandaluyong City” rev_name=”For inquiries, call (02) 909-7012″ author=”Rochkirstin Santos” pubdate=”2015-04-07″ user_review=”13″ min_review=”0″ max_review=”15″ ]

  • Review of Taco Bell Philippines (Gateway Mall, Cubao, Quezon City)

    Review of Taco Bell Philippines (Gateway Mall, Cubao, Quezon City)

    Fans of tacos would probably have heard of Taco Bell before. Taco Bell opened its first branch in the Philippines at the ground floor of Gateway Mall in Araneta Center, Cubao in 2004. I have passed by this location almost every day for a year when commuting to and from work way back in 2009. However, because I was always in the hurry to go to the office and catch the last train to home, I have never tried eating at Taco Bell—until last Thursday, thanks to Zomato’s invite. 😛

    With its value-for-money offerings of food and drinks, Taco Bell now feeds people’s lives with its slogan, “Live Más.” Más means more. It is in the process of redesigning the ambiance of its restaurants all over the world. In Asia, first store to be redesigned was Korea, and the Philippines, specifically this one in Gateway, came as second. We were one of the first batches of people who learned the new things found in the outlet.

    with Ms. Aira and Mr. Lorent Adrias of Taco Bell

    Review of Taco Bell Philippines (Gateway Mall, Cubao, Quezon City)

    Ambiance: ★★★★★

    Taco Bell in Gateway Mall looked like an ideal place to simply sit and chill. Compared to the old ambiance, the new vibe is brighter, more hip, and more colorful. I was most pleased with the electrical outlets installed on the bar tables where customers who are gadgets-savvy can charge their mobile devices while enjoying their meals.

    I also love the casual dining theme, with accents of violet everywhere, and the open kitchen (enclosed with glass) which follows the growing trend of food establishments showing transparency in the way they prepare food. This helps to drive away fears associate with food horror stories about nauseating things that take place behind closed kitchen doors. As an observer, having visual access on how the staff prepare our orders was fascinating.

    Service: ★★★★★

    Operational efficiency and food freshness are two of the main reasons why patrons should check out the revamped Taco Bell. In relation to Taco Bell’s new open kitchen concept, the management has also improved the designation of tasks of the staff working behind the counter. Instead of one person doing everything to complete orders, everyone is assigned to do a unique task just like in a manufacturing factory.

    The order-takers key in the items ordered by the customers, hands over the receipt, and advises to waits until their number is called.

    The kitchen team is notified on the order through an LCD screen projected against the kitchen wall. Each has a role in making and assembling the food. Once done, a staff serves the order by calling out the number which is reflected on the screen visible to the waiting customers.

    Food: ★★★★☆

    The first appetizer to titillate our appetite was the Nachos Supreme (PhP 89). The platter consisted of “crispy-style” nachos with consistent crisp and cheesy toppings. It’s best eaten as soon as it’s served, otherwise the nachos become soggy with rubbery cheddar on top after sitting for a bit.

    Next we had the Crunchy Wrap Supreme (PhP 69) “Meal 4” which was made with a warm, soft, flour tortilla filled with seasoned beef, warm nacho cheese sauce, a crunchy toasted shell, cool sour cream, lettuce and tomatoes wrapped up and grilled. It has robust flavors with a balanced touch of sweetness and savoriness.

    XL Cheese and Beef Quesadilla (PhP 189) “Meal 5” is perfect for anyone who has a big craving. It was filled with the cheddar, mozzarella, and pepper jack three-cheese blend, topped with nacho cheese sauce. This simple dish had an alluring aroma from the melted cheese that I so love.

    The Crunchy Taco and Beef Burrito (PhP 189) “Meal 6” was another good option that was done the way it should be—crisp on the outside, warm and soft on the inside. You can’t go wrong.

    Note that all meals include sides and drinks.

    For desserts, it would be a shame to walk away not having a bite of Taco Bell’s Chocodilla with Nutella (and marshmallows) (PhP 49) as it’s only available in the Philippines as of now. It was not too sweet but just right.

    We also tried Churros with Dip (PhP 49). About the size of a breadstick, the light and airy churros can be eaten plain or dipped into the chocolate sauce. It’s a treat that’s great for a quick snack on-the-go.

    Price for Value: ★★★★☆

    Prices are totally inexpensive and wallet-friendly. Taco Bell in Gateway Mall must be a local treasure beloved for its tasty food and modern ambiance. This restaurant is recommended to those who want to try traditional Mexican food with a twist. 😉

    [schema type=”review” url=”http://www.facebook.com/TacoBellPHL/” name=”Taco Bell” description=”G/F Gateway Mall, Cubao, Quezon City” rev_name=”For inquiries, call (02) 911-3130″ author=”Rochkirstin Santos” pubdate=”2015-04-01″ user_review=”18″ min_review=”0″ max_review=”20″ ]

    Other branches:
    3/F Gateway Food Express, Araneta Center, Quezon City
    2/F Trinoma Mall, Quezon City

  • Review of Tapella by Gaudi (Greenbelt 5, Makati City)

    Review of Tapella by Gaudi (Greenbelt 5, Makati City)

    There’s quite an absence of good Spanish restaurants in my regular rotation lately, so when I received an invite to visit Tapella by Gaudi in Greenbelt 5, Makati to test out dishes by Executive Chef Robert Spakowski, I felt excited about Spanish cuisine again. 🙂 Tapella specializes in tapas and paella.

    It was interesting to learn that while Chef Robert looked totally like a foreigner (Polish-Kapampangan on his father’s side and Spanish-American-Lebanese-Chinese on his mother’s side), he speaks Filipino fluently without a weird accent. He shared that he was born and raised here in the Philippines and has earned his Diploma in Culinary Arts and Technology Management from the Center for Culinary Arts Manila (CCA).

    How did he become the executive chef in Tapella? The former executive chef of Tapella (his family friend) decided to return to Spain and asked if he can take her place. To prepare and equip himself better, Chef Robert took an intensive Grand Diplome in Spanish Culinary Arts course at the International Culinary Center in New York, USA and the rest, as they say, was history.

    Review of Tapella by Gaudi (Greenbelt 5, Makati City)

    Ambiance: ★★★★☆

    Tapella by Gaudi has been established since 2009. The rectangular dining room is well appointed and large enough, so getting a table should not be a huge pain in the ass, especially if you have reservation. Ambiance is pretty cozy, one that’s great for a date night or an amazing hangout with friends.

    At the back is a rack of wine bottles that serves as a good focus point of the interior design, versus muted brown walls bordering neutral beige that accentuates class.

    There’s also an al fresco setting which houses the bar, a change of pace from the inside. Grab a seat here to experience a more informal and chiller vibe magnified by the beautiful landscapes and garden in Greenbelt.

    Food: ★★★★☆

    I have a love-hate relationship with salads, and Tapella’s Mixed House Salad Drizzled With Special Dressing (Ensalada Tapella) (PhP 200) fell somewhere in between. Usually for me, salads are not exactly a can’t-miss-item from the menu, but it’s worth to mention that the ingredients of this house salad formed a good combination not just on the plate but also in the stomach. Mixed up with olives and corn kernels, the lettuce leaves were well seasoned with the dressing, ought to help you survive the meat and heavy rice dishes later.

    The Octopus with Paprika, Sea Salt, and Extra Virgin Olive Oil (Pulpo a la Gallega) (PhP 525) may look like a large order and intended for sharing between a group, but sometimes you need to overindulge a bit even for a party of two. As the star, the octopus was delicate and tasty, fork tender and not at all chewy.

    Fluffy and generous with filling, the Open Faced Omelette with Chorizo (Tortilla Abierta con Chorizo) (PhP 235) was wicked good, one of the best versions of omelette I’ve ever had.

    As something to whet the appetite, the Garlic Sauteed Shrimps (Gambas al Ajillo) (PhP 325) would be an excellent choice. It’s basically shrimps in garlic. What could go wrong? The shrimps tasted great and simple enough. I also noticed how the dishware was beautiful and meticulously selected for the course.

    Another appetizing dish was the tender and juicy Basque Chorizo Sausage (Chistorra Vasca) (PhP 235). The chorizo sausages in oil were packed in so much flavor that eating a piece will make you reach for some bread for plate cleanup.

    Next, we had Croquettes of Ham, Salami, and Mushroom (Croquettes Variadas) (PhP 175)—crispy turnovers with a variety of fillings. They looked great as finger food so I ditched the utensils to get proper-sized mouthfuls. Tapella’s croquettes were a bit salty and comforting wrapped into one.

    As pitch-black as coal, the Squid with Black Ink Batter (Calamares, el Bulli) (PhP 385) was cooked well, however I didn’t think there’s anything distinctly special to it other than how it looked differently from the regular fried squid in golden brown color. Simply put, there was no hint of complex flavor from the squid ink.

    Beef Salpicado, Chef’s Way (Salpicado a Mi Manera) (PhP 375) was oily but very delicious, so it would be hard to turn it down. I bet the chef used the juiciest morsel and used the choicest cut of beef for this.

    If there’s one item that you can order with confidence at Tapella by Gaudi, it’s their Prime Rib Grilled Villagodio Style (Chuleton de Villagodio) (PhP 300/100g). Arriving on a clay dish heated by a burner on the table, the certified prime angus beef that’s only speckled with sea salt and quickly seared to preferred doneness was a revelation. Yes, it was really good! For steak lovers, it can be impossible to eat it without making faces of satisfaction. This piece of meat hits home, a rightfully celebrated stroke of “steak genius.”

    Now, featuring the different kinds of paella…The Black Paella (Paella Negra) (PhP 595) was not the most outstanding, but it’s a special treat that can be best paired with gambas. I just thought that a variety of seafood to complement the squid ink would make a better contrast rather than chopped squid alone.

    Soft and risotto-like, Rice with Chicken and Vegetables, the Valencia Way (Arroz a la Valenciana) (PhP 450) came as a one-dish meal of poultry and veggies. For the most part, the bell peppers’ taste was responsible for the depth of flavor. Give it a shot if that sounds good to you. 

    Made with elements that create appealing color, Paella de Cocido (Cocido Paella) (PhP 400) was loaded with a good assortment of meat and vegetables as well. It’s a must-try, as it’s one of the national dishes of Spain.

    Out of all the paella we tasted, Chicken, Asparagus, Shrimp, and Manchego Cheese Paella (Arroz Manchego) (PhP 675) was the best! I’m all for seafood and veggies any day, and this rice dish blew my mind a bit—with cheese on top! I’m counting down the days till I can get another. 😛

    After tasting the previous winning paella, the Seafood Paella (Paella de Marisco) (PhP 600) failed in comparison. It was still good but not one I would be thinking about for days to come.

    For desserts, we had Tarta con Lave de Chocolate (PhP 150). It was sinful, with warmed rich chocolate oozing out of the cake. Checking all the criteria of a good chocolate lava cake, this was indeed calories worthy.

    Smooth and luscious, the Leche Flan (PhP 75) was equally enjoyable. It was creamy but still firm.

    Drawing contrast from the traditional leche flan, Bacon from the Sky (Tocino del Cielo) (PhP 75) from South of Spain was thicker and it was made with a whole bunch of egg yolks, sugar, and water (and not whole eggs, milk or cream as in leche flan).

    If you like cheesecake, go get the Tarta De Queso Dulce De Leche (PhP 150). A heavenly marriage flan and cheesecake, this dessert was so yummy that I could hardly resist the indulgence. 🙂

    We washed all the food down with cocktail drinks: Ronin Lychee Sangria (PhP 295) (sake with lychee) and Don Roberto Sangria (PhP 225) (red sangria with red wine and fruits that have been marinated for 24 hours). Both sangrias tasted bright, refreshing, and fruity, but I prefer the red over the white.

    Price for Value: ★★★★☆

    We came in for lunch and after the end of the meal, I can say that all the food we tried were solid and reasonably priced. Items on the improved menu are not a crazy departure from familiar Spanish plates but are just more interesting.

    Chef Robert has done a fantastic job with the restaurant and with his creative menu of culinary excellence. If you’re looking for some good Spanish comfort food in Makati, I suggest you hit Tapella by Gaudi right quick for a hearty pile of food with tons of different flavor going on.

    [schema type=”review” url=”https://www.facebook.com/TapellaByGaudi” name=”Tapella by Gaudi” description=”Level 1, Greenbelt 5, Ayala Center, Makati City” rev_name=”For inquiries, contact (02) 757-2711″ author=”Rochkirstin Santos” pubdate=”2015-03-31″ user_review=”12″ min_review=”0″ max_review=”15″ ]

  • Review of Potts Point Café (SM Mall of Asia, Pasay City)

    Review of Potts Point Café (SM Mall of Asia, Pasay City)

    Potts Point Café opened a new branch in SM Mall of Asia (Entertainment Mall, bayside) last month, following its first one in Eastwood. We were fortunate to have availed of its opening promotion, which was 20% discount on food.

    What fueled our excitement most was the Australian Grass-fed All Beef Burger that appeared impressively humongous on digital posters on social media. The layers of ingredients were particularly tempting and so we visited with highly anticipative spirits. Now the question is: Did the burger live up to our expectation?

    Review of Potts Point Café (SM Mall of Asia, Pasay City)

    Ambiance: ★★★★☆

    Potts Point Café in MOA is a cozy space that you might miss if you’re not on the lookout. (Tip: It’s located beside Sarsa facing SM By the Bay.) This Australian organic café sports more of a casual dining ambiance, with bright and modern interior that welcomes a homely feel, allowing family crowds and groups of friends gather and share their passion for food comfortably. The minimalist color theme will definitely draw the younger crowd, and pictures of food on the wall can whet your appetite.

    Service: ★★★★★

    Service was nice and friendly. We stayed in the cafe for about five hours and we were not bothered at all. The courteous staff took our orders quickly and treated us decently. Wait time was acceptable and the food came out hot and ready. 🙂

    Food: ★★★☆☆

    Fancy names and long descriptions of food complete Potts Point’s menu, but of course we were sure to get the Australian Grass-fed All Beef Burger (PhP 395) plus a couple more dishes and drinks to share. Made with with Australian cheddar, pickled beets, olive oil aioli, and house-made brioche bun, the burger was no doubt delicious. However, at one glance, my first reaction upon seeing the burger was like “Uhm…is that it?” We were just concerned about the size. It was too small compared to how we imagined it.  🙁

    In any case, whoever created the recipe for this burger deserved to be regarded with utmost respect. 🙂 We requested the beef patty to be medium well, and the result was a melt-in-your-mouth delicacy.

    The baked sweet potato wedges were a simple side that went well along with the main. It packed a good combination of soft and crunchy textures together with a balance of sweet and salty flavors. Yum!

    Next, we had the Squid Ink Spaghetti (PhP 285, Solo) with cherry tomatoes, Parmesan shaves, and arugula topped with fried calamari. The pasta was cooked perfectly to al dente, but what really set this interesting-looking dish apart was the flavorful squid ink, which imparted a dose of sea salt freshness. Caution though, as the black ink can easily turn yours lips black. Wipe it down with soft tissue paper or pretend you’re wearing a vampy dark lipstick! 😛 I liked how the fried calamari gave a nice elastic texture without tasting too rubbery.

    More carbs? The Vietnamese-style Organic Slow Roast Pork Belly with Nuoc Cham (dipping sauce) and Pineapple Fried Rice (PhP 375, Solo) can make a classic entry to the dining table. But I’m sad to report that the flavor lacked depth. While its aroma was alluring, the sauce alone failed to enhance the taste. The slow roast pork belly was a good offering but nothing spectacular to wow.

    When we were done eating, we continued our conversation over drinks. Similar to my reaction to the burger, I also felt “cheated” when the Hot Macchiato (PhP 110) was served. It’s too small, maybe only 1/3 of the size of a regular cup of drinks in fast food chains. The taste of espresso was evidently there, but I would prefer one that’s sweeter with more milk than foam. (This macchiato was strong and bitter for me. )

    On the flip side, Potts Point’s Iced Latte (PhP 130) was good and refreshing. Not too sickly sweet, this drink had the right level of creaminess to please.

    Made with the combination of green tea, peppermint, English breakfast, lemon and ginger, the La Maison Du The – French Handcrafted Tea (PhP 90) was also nice with a subtle kick of ginger to fend off chills and refresh the taste buds.

    Price for Value: ★★★☆☆

    Potts Point Café in SM Mall of Asia is recommended to those who want to feel like indulging in guilt-free organic food. For a restaurant which takes pride in serving the freshest, sustainable-sourced ingredients, the tastes of food were quite average. Portions were not as well enough to justify the cost, for the most part in our experience. In all fairness, this is a good place to hang out with friends or order grab-and-go options any day.

    [schema type=”review” url=”https://www.facebook.com/PottsPointCafe” name=”Potts Point Cafe” description=”2F Entertainment Mall Bayside, SM Mall of Asia, Pasay City” author=”Rochkirstin Santos” pubdate=”2015-03-27″ user_review=”15″ min_review=”0″ max_review=”20″ ]

  • 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 CRU Steakhouse (Manila Marriott Hotel, Newport City)

    Review of CRU Steakhouse (Manila Marriott Hotel, Newport City)

    I took a vacation leave from work last Wednesday to join the Zomato foodies for dinner at CRU Steakhouse, and surely I had no regrets. At CRU (pronounced as “kroo” and “not C-R-U”), steaks cooked to perfection are a given! This high-end restaurant inside Manila Marriott Hotel doles out generous portions of amazing grilled steak matched with an imaginative fare elevated by an extensive wine list. By the end of our meal, we could only utter one word to describe their menu: phenomenal. CRU Steakhouse presents everything you would expect in a quality steakhouse. 🙂

    Review of CRU Steakhouse (Manila Marriott Hotel, Newport City)

    Ambiance: ★★★★★

    Elegant and polished, CRU Steakhouse certainly is a good refuge after a busy day of noise and networking. Upon entrance, I felt the warm embrace of a traditional steakhouse ambiance consisting of dark wall panels, wooden flooring, and dim lighting along with plenty of wine bottles displayed across the dining area. To keep the consistently prime vibe, CRU Steakhouse is open only during dinnertime daily.

    Orange light fixtures echo off the adorned designs effortlessly, while chairs dressed in red polka dots and line patterns complement the pristine white tablecloths. Central to the dining area is an open kitchen which gives a sense of contemporary dining with a twist. Adorning the space in tasteful fashion, the front part houses the bar that’s set up well to draw in any type of crowd.

    For private events such as the Zomato Foodie Meetup we attended, CRU has two function rooms that seat eight to ten people. Note: Reservation of the function rooms should be made a week ahead.

    Service: ★★★★★

    Customer service was first class. Treating everyone as VIPs, the servers were kind and professional to explain about the food and demonstrate a short cooking presentation before serving some of the entrees. They also made regular rounds to make sure that our glasses were filled with drinks and that guests felt welcome and appreciated. The smooth and attentive team definitely added perks.

    Food: ★★★★★

    Salads

    Think oranges are just for breakfast, snacks, or desserts? Think again. The orange made such delightful addition to the Organic Baby Spinach Salad (PhP 550), thrown together with blue cheese crumble, walnut in Parmesan crisp, and mustard dressing. Fruity notes to the well-dressed leaves of baby spinach made the salad taste outlandishly better.

    Tossed with red onions, balsamic, crushed olives, and feta cheese, the giant organic cherry tomatoes locally grown from the Marriott Organic Farm served in the Organic Tomato Salad (PhP 580) were super juicy and fresh. This salad was sweet, tangy, and full of character, with the natural flavor of tomatoes combined with cheese oozing with a savory sensation. It’s a must-order for those who are in a diet. 😛

    Appetizers

    Voted as the best appetizer we had for the night, the Sauteed Duck Liver (PhP 920) with apple chutney and sweet maple lemon glaze was very satisfying. Admittedly, the number of times I’ve tasted foie gras is probably less than five. But by far, CRU’s take on the foie gras is the best. It melts on the tongue like the creamiest butter but with a distinct cured sweetness.


    The Certified Angus Beef Carpaccio (PhP 750) reminded me of yukhwe, which is raw beef eaten with raw egg in Korea. Wandering more into a fancy territory, this appetizer was an absolute home run, and it turned out to be love at first bite. The paper-thin slices of beef were topped with parmesan, arugula, and tarragon dressing. So good!


    Next, we were treated to seafood galore. The Seared US Scallops (PhP 730) were plump, briny, and buttery but still supple, with a very slight sweetness. Spicy shimeji mushrooms, pickled onions, and Hollondaise sauce all contributed to the robust flavors that stood up to the zesty sauce.


    The Tuna Tartare (PhP 650) looked so tiny and simple, but this dish should not be underestimated. Every element was on full display (not sure if that’s egg yolk on top but it tasted like egg yolk), and the complete bite, with the soft wash of the wasabi aioli, was so much more than the sum of its already excellent parts.

    The Salmon Tartar (PhP650) was another knockout. It was pure decadence: perfectly cooked chunks of ultra fresh raw salmon with lemon mustard dressing and extra virgin coconut oil. Close your eyes and bite into this and you could imagine you’re tasting the best salmon you’ve ever had.


    Crispy and crabby, the CRU Crab Cakes (PhP 690) with the celeriac apple slaw and creamy Cajun remoulade were quite dainty, gone in three or four delicate bites at most—but they were three or four perfect bites, I can assure. I’m also glad that these crab cakes were not too heavily coated in breadcrumbs but packed more with crab meat than pasty binders. Taste was stellar.


    Too appealing to slip by, the Chilled Ocean Shrimps (PhP680) looked like a starfish or spider from afar. Its presentation was so captivating with summer colors lifting our mood and appetite. Dipped in the cocktail sauce and eaten with jalapeno salsa, the shrimps tasted nice and fresh, titillating our taste buds for the final appetizer.


    If eating crabs in shells isn’t your thing, try the Lump Crab Cocktail (PhP690) and savor the juicy lump crab meat without getting your hands dirty. Spicy pineapple salsa and cocktail sauce added texture and a hint of sweetness to the cold dish.


    Soups

    We were served with three kinds of soup. The Shrimp Gumbo (PhP 370) consisted of a mildly spicy broth that’s a far cry from the one-dimensional broth made from instant meal packages available in the grocery store. The soup had a rich body and a faint aroma of the sea. At the bottom of the bowl, we found bits of fragrant rice and minced vegetables popping out as a nice surprise.

    The Caramelized Onion Soup (PhP 350) sang a chorus of layered onion flavors topped with a blanket of gooey cheese. Yum! We enjoyed the variation in tastes and textures.


    The Wild Mushroom Soup (PhP 390) was super creamy, rich, velvety, smooth, and with the aroma of truffle oil, intoxicatingly delicious. OMG. I loved the soup so much and I think I won’t ever get tired of it. 😛

    Mains

    The long wait was finally over and well worth it. The spectacle of parading the three sizzling slabs of pound CRU’s US Certified Angus Beef Bone-in Rib Eye (PhP 5,400 for 900 grams/31.75 ounces) through the function room invariably led everyone wanting one. Well-browned and crackling with some fat, CRU Steakhouse’s signature steak was sliced open and revealed a juicy pink center that extended from edge to edge. Each slab had a commendable crust and a succulent interior.

    Each 900-gram steak comes with two sauces, five sides of your choice, and carved table side. Choose to pair it with black peppercorn, forest mushroom, spicy tomato and onion, CRU blue cheese, Shiraz, or Béarnaise sauce, and you have one unforgettable dish. I’m not a fan of sauces for the steak, but I tried them anyway. What I wasn’t able to resist were the sides that have a good fit with the food.

    Since we got three slabs of steak (shared by 12 people), we were pampered with all the sides which were more than enough to please our demanding palates: truffle mac and cheese, grilled organic sweetcorn, organic sweet corn on the cob, corn and pepper hash, grilled portobello mushrooms, creamed spinach, steamed asparagus with hollandaise sauce, green beans pancetta, organic steamed broccoli, honey glazed organic baby carrots, fried onion rings, black truffle risotto, warm organic tomato salad, and sliced potato fries.

    Above all, truffle mac and cheese, grilled portobello mushrooms, creamed spinach, and black truffle risotto for me struck as the best complements to the steak and almost worthy of as much discussion as the steak itself. 🙂

    Desserts

    The Banana Foster (PhP 410) took a few minutes to get prepared. The waiter ignited caramelized bananas, raw sugar, flamed rum, whole butter, and sliced almonds at the tableside and then poured over vanilla ice cream for our enjoyment. It was like a one-plate dinner theater that’s undeniably fun and interesting to watch. The first bites of the banana foster were luxurious, as crisp flakes of almonds and swimming banana in ice cream completed the equation.

    If you have a sweet tooth, you can’t miss the Sweet and Salty Chocolate Moist Cake (PhP 400) with homemade dark chocolate ice cream. It had a moist and buttery crumb that packed a toasty, nutty punch. This chocolate cake isn’t particularly novel, but it’s not disappointing in any way.

    Basically an ice cream cake of chocolate and cognac, the Grand CRU Chocolate Praline Mousse (PhP 400) is one of those desserts that create a great textural experience, as the mousse melts away while the praline provide crispiness. Make sure to snag the layers in one forkful! 🙂


    Another pure chocolate bliss was CRU’s Chocolate Caramel Crunch Log (PhP 380). Sweetened by caramel, the rich chocolate flavor was beyond divine.

    Drink

    CRU Steakhouse’s bar serves wine by the glass and by the bottle. Selections range from champagne, sparkling wines, red wines, and white wines. Other beverages offered are local and imported beers, whiskey, rum, tequila, etc. We had Beringer’s 2010 Cabernet Sauvignon (Knights Valley) that featured aromas of black plum, cherry, and enticing spice notes.

    Price for Value: ★★★☆☆

    For the price point, you don’t need to sell your car to eat here. However, you might have to break your bank account a bit to recover for a return visit. 😛 Ambiance, service, and the quality and taste of food were unquestionably impeccable, but prepare to pay “special-splurge” prices for the privilege. It will be good to reserve dining at CRU Steakhouse in Marriott Hotel Manila (Resorts World) for special occasions such as birthdays, wedding anniversaries, graduation, promotion, or sealing a good business deal.

    [schema type=”review” url=”https://www.myclubmarriott.com/Participating-Hotels/?c=CRU-Steakhouse-Manila-Marriott-Hotel” name=”Cru Steakhouse” description=”No. 10 Newport Boulevard, Newport City Complex, Pasay City, Metro Manila, Philippines” rev_name=”For inquiries/reservations, call (02) 988-9999 local 8109″ author=”Rochkirstin Santos” pubdate=”2015-03-19″ user_review=”18″ min_review=”0″ max_review=”20″ ]

    Operating hours:

    Sun – Thu: 6:00PM – 10:30PM
    Fri – Sat: 6:00PM – 11:30PM

  • Review of Tus’ Clay Pots and Skillets (Westgate Center, Alabang)

    Review of Tus’ Clay Pots and Skillets (Westgate Center, Alabang)

    Tus’ Clay Pots and Skillets in Westgate Center, Alabang celebrated its first anniversary last March 8, 2015. TUS’ Restaurant may look like just another modern European restaurant in the city, but wait until you step inside and you’ll be in for a treat! Owned by Maricar Sason and Chef Krsna Algenio (photo below), TUS (Spanish for “yours”) serves food in cazuela (Spanish clay cookware) and ceramic skillets. Considering the variety of interesting dishes they offer, this downright charming space can easily be your next favorite breakfast, lunch, and dinner haven.

    Review of Tus’ Clay Pots and Skillets (Westgate Center, Alabang)

    Ambiance: ★★★★★

    “Cozy yet cosmopolitan” sums up the two-story TUS’ Restaurant as a perfect spot for romantic dates or even a reunion meal with your family on a weekend. Hardwood floors and good lighting lend an international feel, while wooden accents on furniture and decors show character and elegance that make you feel at home. I also love its Euro-hip ambiance filled with lots of quirky displays on the shelves and walls that make the place look even more unique and picture-friendly for the camera.

    Service: ★★★★★

    As one would expect of a restaurant at this level, service was pleasant and remarkable. Above all, the servers here were responsive and eager to provide what the customers needed.

    Food: ★★★★★

    Appetizers

    If you don’t like green food, do yourself a favor and break out of that shell even for a sec. 😛 Tus’ Spinach Dip (PhP 220) is a must-try! Paired beautifully with bread, it appealed as hot and gooey and all that great stuff. Like a crowd-pleasing French take on the all-American spinach and artichoke dip, the Spinach Dip was made with tons of seasoned spinach blended with cream and topped with mozzarella cheese.

    We also had the Jalapeno Croquettes (PhP 150) that were filled with mashed potatoes and jalapenos. These were insanely addictive and the accompanying cheddar cheese sauce ​rocked the taste just right. You may think of these croquettes as a carbohydrates-laden snack or a hearty helping packed with comfort.

    Mains

    Moving on to our mains, we were wowed by the size of the BLT Calzone (PhP 460). It appeared too big to be all eaten at once! With great fillings and solid texture, TUS’ folded pizza was a simple and straightforward rendition executed very well. It was stuffed with BLT (bacon, lettuce, tomatoes), mozzarella cheese and served with aioli sauce—just what you think of when you imagine a great Italian calzone.

    Next, we were served with three kinds of pot pies cooked upside down on a clay pot with a variety of ingredients, mozzarella cheese, and homemade dough. The Chicken Ranch (PhP 270) was made with pan-seared chicken tossed in alfredo sauce topped with homemade ranch dressing. Its filling, complete with cubes of chicken, was flavorful.

    Topped with homemade sausage pizza with basil and marinara sauce, the House Sausage (PhP 390) was spot on. There’s a hint of a dash of spices in the sausage that made its flavor pop. The crust was also crisp and not too soggy and not too burnt.

    For vegetarians, the Margherita (PhP 390) must be a hit. Baked with marinara sauce drizzled with olive oil, this pot pie was a delight in our palate, stopping just shy of filling our appetite. Toppings included freshly sliced tomatoes, fresh basil, and sea salt.

    If you’ve been looking for a credible burrito, I can safely say that you’ll find one at Tus’ Clay Pots and Skillets. Its Wet Beef Burrito (PhP 390) is highly recommended. Basically, it’s burrito rice and beef wrapped in a tortilla, lathered with tomato sauce, covered with mozzarella cheese and salsa, topped with sour cream and jalapenos. All ingredients were put together like a match made in heaven. Mmmmmm!

    Now, we’re down to the steaks. Tus’ Skillet Steaks are quality rib-eye steaks cooked according to the customer’s done-ness and served with the choice of side: fries, smashed potatoes with gravy, butter, sauteed corn, or rice. You can’t go wrong with any of the following: Herbed Butter Steak (PhP 620) topped with a mix of fresh herbs and butter, Cheese and Onions Steak (PhP 660), and Spicy Lemon Pesto (PhP 660). Combining ultra glorious fifth taste, these cuts of meat were so rich, buttery, tender, and beefy that you really can’t resist to get a big hunk of the steak yourself. Savor, and not gorge. :mrgreen:

    Desserts

    Warm and chewy, the Half Baked Cookie (PhP 180) was gooey and creamy. I appreciated that it wasn’t too sweet but just sweet enough. The flavor boasted nice notes of chocolate (kinda like Milo in powder form). Eating the half baked cookie with ice cream was extremely satisfying. There’s no wonder that it got lots of compliments from our table.

    Tus’ Tiramisu (PhP 220) was moist and decadent, with the familiar taste of coffee-and-cream. If you’re not concerned to welcome summer with a dent on your diet, all you have to do is dig in and devour.

    Drinks

    Finally, for our drink, we shared a pitcher of Pineapple Float (PhP 445). What seemed to be an innocent pineapple juice was anything but. It’s pineapple juice with scoops of vanilla ice cream! Ahh… it’s so good. There’s not much more that needs to be said.

    To view more items on TUS Restaurant’s menu, click here.

    Price for Value: ★★★★☆

    Tabs are quite on the expensive end, but payoffs include a marvelous team of staff, high quality food, and the privilege to dine in with style. Tus’ Clay Pots and Skillets’ location may be pretty out of way for some (1-2 hours drive from Manila in my case), but this gem in Alabang is worth the trip for superior variants of modern European fare and an overall relaxing meal. It’s a good idea to book ahead or make a reservation in advance. Enjoy! 🙂

    [schema type=”review” url=”https://www.facebook.com/tusrestaurant” name=”Tus’ Clay Pots and Skillets” description=”D1 Westgate Center, Commerce Avenue cor. Filinvest Avenue Alabang, Muntinlupa City” rev_name=”For inquiries, contact (02) 828-3178 or +63917 5680964″ author=”Rochkirstin Santos” pubdate=”2015-03-16″ user_review=”19″ min_review=”0″ max_review=”20″ ]

    Operating hours:
    Mon-Thu 8:00AM-2:00PM, 5:00PM-9:30PM
    Fri 8:00AM-2:00PM, 5:00PM-10:00PM
    Sat-Sun 8:00AM-10:00PM

  • Review of Butamaru Ramen (Westgate Center, Alabang)

    Review of Butamaru Ramen (Westgate Center, Alabang)

    With more restaurants specializing in ramen opening up faster than we imagine, it’s becoming clear that the world of ramen extends far beyond the instant variety we grew up on. Butamaru Ramen in Westgate Center, Alabang is another fitting example where you can expect to seize perfect components from a bowl of ramen. We took our turn to visit the place last Saturday not only to learn more about Butamaru by name (buta means pork) and how the ramen tastes, but also to discover how it serves chasu in round, melt-in-your-mouth slices.

    Butamaru Ramen opened last September 2014, with Chef Jerome Lim heading the kitchen backed up with extensive training experience from Sugimura-san of Menko noodle company in Oita, Japan. From his account, we’ve known that achieving the right combination of ramen ingredients plus mastering the timing aren’t too easy. So when a ramen place nails it—and elevates “good ramen” to “great ramen,” foodies would feel thrilled to try it. And great ramen is what we’re after here. 😛

    Review of Butamaru Ramen (Westgate Center, Alabang)

    Ambiance: ★★★★☆

    Butamaru Ramen in Alabang is built with two floors, with the first floor housing the kitchen and the ramen bar and the second floor covering more of the dining area. The nondescript entryway leads to a wide staircase that whisks you upstairs into a likewise light and open space.

    The place was smaller than I pictured, but it’s well-appointed and not at all cramped. The layout is a welcome change from the narrow counter of a traditional ramen shop. Tables and seating can be rearranged for bigger groups. Decors are minimal and I’ve nothing to complain. I’m a fan of minimalistic and simplistic design. Overall, the ambiance was inviting and cozy, ideal for families and a variety of diners who would like to have a quality but relaxed dining experience when in Alabang.

    Service: ★★★★★

    Servers were courteous and helpful. It was good for them to consider having to station at least one staff on the second floor to accommodate and reach out for customers’ requests and make sure that guests are well taken care of. Attentiveness was also not a problem. The staff was quick to provide recommendations of food on the menu.

    Food: ★★★★★

    Broth of ramen at Butamaru go through 16 hours of cooking, making it thick, sticky, and opaque. Packed with emulsified fats and proteins from the long-boiled bones of the pig, the ramen broth tasted solid and true to the flavor.

    I had the Curry Tantanmen (PhP 350) for myself and tried a few sips of the Tantanmen (PhP 350) and the Shoyu Ramen (PhP 320) as well. I loved that the noodles are firm enough at standard (tip: you can ask for the noodles to be served firm or soft). After tasting the three, I had a mental note awarding Curry Tantanmen as the winner.

    Made with spicy peanut and sesame, the Curry Tantanmen was exuberant and almost creamy in texture. It’s what you can consider an in-your-face food, as it’s extremely delicious, awash with curry powder. The fiery color made the ramen more appetizing! Minced pork was juicy and wholesome. Adding soft-boiled eggs (PhP 50) is optional but you’ll be happy you did.

    Tantanmen tasted almost like Curry Tantanmen—only without the curry, literally and figuratively. Delicious in all its glory, this ramen variant made my taste buds feel bombarded with fireworks of intense spice. The taste of peanut was more evident, ending with heat at the back of my throat. It can be requested to be moderately spicy, but we liked it hot! 😛 It all comes down to your personal preference.

    The soy sauce-based tonkotsu Shoyu Ramen was also a joyful bowl of food that when mixed with chasu had a smoky complexity to the already excellent soup.

    If there’s one item on the menu that’s vegetarian-friendly, I guess it would be the Ramen Salad (PhP 280). It was fresh-tasting, with noodles and an assortment of vegetables tossed in black sesame dressing. Cut into manageable lengths, the noodles were silky, cold, and toothsome, and a little bit sweet. After mixing the ingredients together, the resulting blend was good, kinda counteracting the lingering tastes of the ramen broth and resetting our palates back to a refreshingly neutral state. 🙂

    With a decent amount of fat, Chashu (PhP 150) has to be the prime highlight of our visit. It was moist, sweet, and tender. This can be ordered as a side dish separate to your main. Each order comes with three slices of Butamaru roast pork.

    If you’re more of a “rice person,” consider pairing the short order of chashu with Takana Chahan (PhP 200), which itself can be very filling. Think of it as a comforting respite with bits and slices of chashu and egg in between bold and full-bodied tastes of ramen, and eat with a leisurely pace.

    To combine both chashu and rice in one dish, you’d better look toward getting Chashu Don (PhP 280) instead and appreciate more of the chashu served over steamed Japanese rice with soft-boiled egg. With a good balance of saltiness and sourness from preserved/pickled mustard cabbage (kiam chai in Hokkien, or hum choy in Cantonese) and the sweetness of chashu sauce, there comes more excitement!

    Once we were done dipping out feet into Butamaru’s crazy-good ramen and chashu, we tried the pork dumplings next. Butamaru’s Gyozas (PhP 130) were like little pockets of heaven. All were cooked well and far from frozen bags you get at the grocery store. The regular gyoza came with thin pliant wrapper which embraced ground pork filling that’s light and juicy.

    Arriving at the table upside down, the Cheese Hane Gyoza (PhP 150) showed a delicately crisp lace of starch formed at the bottom of the pan. When cut through fork, a layer delivered a pleasant crackle and the taste was exceptional. Too lovely! 😀

    Filled in with aburi chasyu with special curry paste, the Curry Gyoza (PhP 150) was a more unique and interesting version that appeared more yellowish than the regular kind. The cheese hane gyoza may be better received than the regular gyoza, but the curry gyoza will also give a run for your money.

    Price for Value: ★★★★☆

    The first-rate noodles served at Butamaru Ramen can make you totally forget about the instant ramen you used to cook and prepare at home. This ramen place can become a local favorite quickly, since prices are sensible for the good quality of dishes. My only qualm is the location because it’s far away from Manila. If you’re willing to drive to the south and spend maybe an hour or two on the road (and toll fee if you’re entering via the Skyway), then be ready for a seat at Butamaru Ramen, where you will be rewarded with slurp-ilicious bowls of ramen goodness—and more. 🙂

     [schema type=”review” url=”https://www.facebook.com/ButamaruPH” name=”Butamaru Ramen” description=”CE405 Westgate Center, Commerce Avenue cor. Filinvest Avenue Alabang, Muntinlupa City” rev_name=”For inquiries, contact (02) 887-4255″ author=”Rochkirstin Santos” pubdate=”2015-03-12″ user_review=”18″ min_review=”0″ max_review=”20″ ]