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Category: Food Reviews

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

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

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

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

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

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

Meanwhile, we put on double gloves so we wouldn’t burn when we touch and work on the candy dough later. I thought that wearing gloves also serves to prevent us from making fingerprints or hand marks on the dough.
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Berylle
Sumi of thepurpledoll.net
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When the mixture reached the right temperature, the candyman poured the warm melted sugar into a hot table and made it into a “candy dough.” He stirred in the extract and put food coloring: white for the background of the candy design, violet for the grapes and the candy outline, and brown for the stem of the grapes.

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

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

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

Here’s the result…

OMG! We could not believe our eyes when we saw the grape image on the candies. When asked how many pieces of candies were made out of the 4-kg candy dough, the answer was uncertain. Counting the pieces one by one will take a lot of time. To package the candies, they weigh them on a weighing scale and then seal the jar or the bag accordingly.
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Example
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There were some deformities which were products of us probably not being too careful (or adept) in placing the doughs of candy together. 🙁

As much as possible, wastes should be kept to a minimum. Some of the deformed candies and ends of the candy dough were reheated and remodeled into other shapes, which eventually became lollipops:
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Me and Stacy of tsinoyfoodies.com
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Review of Made in Candy Philippines (SM Megamall, Mandaluyong)

Ambiance: ★★★★★

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

Service: ★★★★★

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

Food: ★★★★★

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

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

Price for Value: ★★★★☆

Prices of candies are as follows:

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

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Other branches of Made in Candy in the Philippines:

Powerplant Rockwell – 2/F Power Plant Mall, Amorsolo Drive, Rockwell Center, Makati
Alabang Town Center- New Wing, Alabang Town Center
Glorietta 4- 3rd Level, Glorietta 4, Makati
December 12, 2014
Review of Osaka Ohsho Philippines (SM Megamall, Mandaluyong)

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

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

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

Review of Osaka Ohsho Philippines (SM Megamall, Mandaluyong)

Ambiance: ★★★★★

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

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

Service: ★★★★★

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

Food: ★★★★★

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

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

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

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

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

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

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

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

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

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

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

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

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

Price for Value: ★★★★☆

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

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December 10, 2014
Review of Oscar’s Deli PH (Proton Bites and 5-Star Chicken Patties)
As I have started blogging about food and receiving invitations to more and more food events, my knowledge on food has increased tenfold. I went places I never went before. I came to know about more dishes I never knew existed. I came to taste some of the best food in the city—that may not necessarily be categorized as “healthy.” 😛 With my current lifestyle, it’s very important to strictly maintain my body weight and fitness and at the same time get proper nutrition.

I’ve read many articles and books on the eye-opening truth about this so-called “proper nutrition.” The secrets on how to improve health through diet have been long unveiled. However, some still choose not to care or are struggling to find the right combination of food to get them to their weight goals.

Oscar of Oscar’s Deli PH shares that whether your goal is to lose, gain or maintain weight, dieting is supposed to be easy. In fact, it’s so simple that chances are, you already know the fundamental rules: “Eat fewer calories than what your body needs and you lose weight. In the same vein, eat more than what it needs and you gain. Eat just what your body needs and you maintain.” Aside from those, he reminds that we need to keep track of one other thing: protein.

I’ve exchanged emails with Oscar and felt interested about his dream of a future where everyone is intelligently informed of the simplicity of nutrition. In essence, what he’s saying is that we don’t need to restrict ourselves to an obscenely limited selection of food. His mission is to contribute to a nutrition revolution by acting as a portal to nutrition research. By delivering food, Oscar’s Deli will be able to demonstrate the ease of nutrition by providing its customers with the value of information.
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It's time for a nutrition revolution!
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Out of the four products now available in Oscar’s Deli (see above photo), the Proton Bites and the 5-Star Chicken Patties were delivered to my address for me to try.

Review of Oscar’s Deli PH (Proton Bites and 5-Star Chicken Patties)

Proton Bites – 5 pieces (PhP 155)

Chewing on Proton Bites was almost like chewing a Cloud 9 chocolate bar by Jack ‘n Jill. The pieces were chewy and chocolatey. The outside portion is coated with Hershey’s chocolate (loved it), while the center explodes with a richer chocolate flavor that me left wanting for some plain water to wash it down. The packaging is simple but I do suggest to have compartments in between each piece probably like how Chips Ahoy does it, because they tend to be so sticky that it’s hard to get one out without ruining the others.

5-Star Chicken Patties – 3 quarter pound patties (PhP 165)

For the busy home cooks, ordering the 5-star chicken patties will get you covered for a hassle-free meal. All you need to do is fry-pan the filleted chicken breast and not worry about the nutrition it contains. I actually had one patty with rice for breakfast for three consecutive days, and I’m happy to report that I didn’t grow tired of the taste. 😉

Oscar’s Deli’s chicken patties are very unlike other frozen chicken patties or those served in fastfood restaurants. This version was not dry, even though we cooked it without oil (as indicated in the instruction label). Sure, it won’t win any award for being the juiciest chicken patty ever, but it does the trick just fine. I also thought the thickness was enough and the fillet was well seasoned.

Wrap Up

There’s an increasing awareness and demand for health food products (diet meals, in particular) delivered to homes nowadays. Oscar’s Deli PH is not exactly that type that brings packed meals for the entire week. It has its own unique initiative and vision that is to make us appreciate good-tasting food with the right level of essentials such as protein, fiber, carbs and fats. These are for everyone and not just the health-conscious. I just find that the prices of items are a bit high as compared to similar items being sold in local supermarkets. For what they are worth, you might as well try! 😛

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December 5, 2014
Review of Wild Ginger (Power Plant Mall, Rockwell Center, Makati)

My best friend from high school suggested a meetup as we haven’t seen each other for a very long time. After changing venues about three times, we finally settled to have our lunch date at the Power Plant Mall, Rockwell Center, Makati City. The question remained: where to eat? Power Plant Mall houses a lot of exquisite restaurants at the lower ground level, yet it took me only a few minutes to choose Wild Ginger. Deciding factors were the type of cuisine and the unique presence of the restaurant in the city. 🙂

As far as I’ve observed, Wild Ginger has only one branch, and I wonder why it has not spread out to more all these years when it serves really diverse Southeast Asian food that’s good both to the eyes and the palate. I thought this restaurant is a must-try. It aims to take customers on a taste trip through lands as mystic as India, as exotic as Thailand, and as familiar as the Philippines.

Review of Wild Ginger (Power Plant Mall, Rockwell Center, Makati)

Ambiance: ★★★★☆

With minimal decor, the interior was nothing fancy. If there’s anything worth to highlight, it’s the light-colored theme that gives a cool and relaxing vibe. A major plus has to be the cleanliness of the restaurant. Outdoor seating is also available and is good for those who enjoy watching mall-goers walk by.

Compared to the other restaurants on the same floor, there wasn’t a huge crowd of diners at the time we came. This made me appreciate the quietness more, since we had to talk a lot to catch up on updates in life while eating.

Service: ★★★★★

Staffs were humble and helpful throughout our dining experience. There wasn’t any rushing involved even if we stayed for about two hours in Wild Ginger. Our glasses were quickly refilled with water and requests were granted promptly. The bill also came out in an appropriate time frame as asked.

Food: ★★★★☆

Nasi Goreng (PhP 235) was a recommended dish by the restaurant manager. It’s a complete meal with Indonesian fried rice, egg and chicken satay skewers. Having tried several versions of Nasi Goreng from other restaurants, I found that this one is a good contender. The missing ingredient I was looking forward to taste was coconut in the rice and maybe sambal chili. 😛

With the Curry Laksa Seafood (PhP 265), all I needed actually was a soup spoon to scoop up all the goodness in the bowl. The curry soup was made with coconut curry that’s thick, creamy and mildly spicy that didn’t upset the stomach. It had an ample portion of egg noodles mixed with tofu, vegetables, juicy prawns, fish balls, other seafood and spices. The balance of flavors was spot-on. I particularly liked the densely rich flavor of laksa with a slightly gritty texture. Fragrance was very stimulating, indeed.

Price for Value: ★★★★☆

This probably isn’t the kind of place I’d want to eat at on a regular basis, but the menu itself is good enough to bring me in. Wild Ginger features Southeast Asian food that can be playful and nicely presented. Part of the lure is the good mixture of influences—aboriginal, colonial, and modern international. Counting on the quality and authenticity of the food tastes, I’m quite sold that the price for value is fair.

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November 28, 2014
Review of Nest Manila (The W Fifth Avenue, Bonifacio Global City)

There’s something about rooftops, especially at night, that I love. Maybe it’s the feeling of being above everyone else, or it’s just the chill vibe that follows and breeds romantic thoughts. Keeping a nice and modern interior, Nest Modern Table and Bar (Nest Manila) located at the roof deck of the W Tower in BGC (beside F1 Hotel Manila) is a restaurant/bar that serves a fusion of Asian flavors and Western-style cooking plus a long list of concocted signature cocktails.

It’s good to come here if you’re looking for a decent place to celebrate a special occasion. Get a front-row seat to some of the most creative food presentations…and some really good tunes. Single and lonely this holiday season? Nest Manila also looks like a good venue to meet a potential special someone. Ayiiiiie! 😛

Nest MNL had its soft opening last July 18, 2014. The grand launch may happen anytime soon.

Review of Nest Manila (The W Fifth Avenue, Bonifacio Global City)

Ambiance: ★★★★★

As mentioned in the intro, the appeal of this restaurant on the roof deck amazes me. Having its own unique personality, the look and feel of this “restobar” is so inviting. Being at the top with this super nice ambiance felt like being in a getaway from the hustle and bustle of the city scene. I thought I would want to hang here a lot if I lived in the neighborhood. But probably not during summer. This place is not air-conditioned, so the only things that can keep patrons cool are the fan and a cold drink.

Nest MNL is where you can seek peace and stillness, and it can also be where you can just relax by listening to music. Acoustic is played every Wednesday night and they have a DJ playing songs every Friday from 10PM. Fans of R&B, on the other hand, are welcome to enjoy and rejoice on Saturdays from 10PM to about 2AM or 3AM. 🙂

Service: ★★★★★

Nest MNL’s staffs made good impressions from the start. They greeted us courteously upon arrival and guided us right until we got our seats, on the way to the washroom and on our way out. What made our dining experience great was their attentiveness to our requests.

They have also given us the right sense that we were in a fine-dining setup as they’ve corrected the right placement of utensils based on the food being served and changed our plates in a timely manner.

Food: ★★★★☆

Navigating through Nest MNL’s menu can be a little overwhelming. With so many attractive options for both food and drinks, which would you get? Here’s a rundown of items we’ve been served and maybe some, if not all, will fit your liking.

Starters

Coming out first with an appetizing food presentation was the Beetroot Carpaccio (PhP 300). Don’t be fooled with the flat, round, dark red thingy topped with eggs there. We all thought it was pepperoni and later felt as if cheated when we learned it was beetroot! 😆 OK lah, this was one example of a lesson saying we shouldn’t judge food by appearance. Overall, the Beetroot Carpaccio was fresh, tangy, earthy and sweet, with feta cheese, citrus, segments, candied walnuts and garlic confit.

Secondly, Nest presented us with their signature Ham and Eggs (PhP 250). This combination had a good contrast of flavors, an exploration of taste each time with different levels of salty and savory combined. With the egg yolk dissected, the soft-boiled egg was guaranteed cook to the right level. Asparagus and the other veggies on the same plate worked well, too.

Next was another beautifully plated dish that had a delicious aroma. The Foie Gras and Mushrooms (PhP 550) was made with poached eggs, croutons, slices of foie gras, and balsamic-infused medley of mushrooms. It may not sound like much, but the tastes of the ingredients were powerful and compelling.

Discover how Nest puts foie gras as one of the best pieces of meat your mouth will ever have the privilege of tasting. If you’re like me though who’s not so fond of meat, the mushrooms would be indulgent enough.

Mains

The Roast Chicken Supreme (PhP 280) was composed of a quarter chicken, duxelle, marble potatoes, veloute and snap peas. Wonderfully seasoned, the chicken meat was juicy, moist and tender inside. The vegetables in light sauce and the marble potatoes were quite addicting. Ordering this alone at Nest MNL will make you already full and satisfied.

There was a winner with the taste of the 5 Spiced Roast Pork Belly (PhP 250). The quality of the soy and garlic noodle was excellent. It’s the saucing that will be remembered for its incredible depth. Adding an interesting texture to the dish and offering a refreshing twist, the Sesame Cucumber Relish was a delightful complement.

Looking very palatable at any angle, the Rack of Lamb (PhP 950) made with Herb and Mustard Glaze and Smoked Eggplant Glazed Zucchini was tender and almost the melt-in-your-mouth type. I found that that this lamb doesn’t give an aftertaste. Getting it even for those who don’t like lamb won’t be a bad idea.

Bar Bites

I dipped the Beef, Cheese and Miso Spring Rolls (PhP 250) in the creamy sriracha hot sauce and mayonnaise. Sadly, I found the sauce to be so overpowering that it masked the taste that was supposed to be the star of the dish. It was a tad too spicy, though the veggies slices helped to add a refreshing touch to it. That said, I forgot to give attention to how relatively crispy the skin of the spring rolls was with each bite. Whoops. 😯

Yakitori basically means skewered and grilled food. Everything in Yakitori (Assorted Chicken, Pork, Salmon and Shrimp) (PhP 200) was cooked to perfection. The sweetness absorbed by the meat, poultry and seafood had also brought the savory dish to the next level. It was good that the yakitori sauce was not too watery and it was able to coat the meat while successfully delivering a punch in flavor. Know that you can order the full fledged pieces, but they also come with full fledged price tags: Chicken (PhP 250), Pork (PhP 250), Salmon (PhP 350), and Shrimp (PhP 315).

Desserts

Can you ever end a hearty meal without some desserts? Not for us anyway, as we were pampered with the Chocolate Textures (PhP 200) with Chocolate Marquise, Raspberry Coulis, Fudge Brownies and Strawberries. It was super rich chocolate-y goodness! Just by looking at how beautiful this piece looked like, I bet anyone would easily succumb to it.

The layers were made with different textures forming a perfect harmony. On hindsight, while I loved the cake as it was, I thought it could also be served warm. Pairing it with ice cream or a whoop of whipped cream would supplement another dimension.

Equally tempting, Reese’s Sansrival (PhP 200) with Peanut Butter Cream and Chocolate Ganache captured our hearts as well. This is a version of sansrival that’s made glorious by virtue of its divine combination. It was very smooth and tasted decadent with its buttery and sugary goodness.

Served warm and fresh, the Donuts and Dips (PhP 200) platter was also a hit for us. I liked how this gave us the liberty to choose among three dips: salted caramel, strawberry jam and peanut butter cream. My personal favorite had to be the strawberry jam. The donuts tasted good, with just the right amount of gooey, crunchy, and fluffy.

Drinks

My drink of choice for the evening was Sexy and I Know It (PhP 331) which packed Absolut Vanilla Vodka, Rose Syrup, Lemon and Maraschino Cherry Liqueur. The lingering taste of rose with a hint of vanilla helped to give a nice twist to the otherwise heavy-tasting dishes we had. Loved it! 🙂

Smokin’ (PhP 414) – Laphroaig Single Malt Scotch, Coconut Syrup, Honey and Lime

Green Mojito (PhP 414) – Bacardi Silver, Green Apple Puree, Green Charteuses, Mint and Ginger Beer

Price for Value: ★★★★☆

While the food and drinks at Nest MNL deserve a thumbs-up (good eats are good eats), the real treat for me was the stellar ambiance and also the service. I can’t emphasize enough how lovely this place is and how the customer service team cares about apparently everyone who walks in the door. That’s something that goes a long, long way—and what makes the prices worth the value. 😀

Thanks to Ahia Richard for the invite. 🙂

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November 26, 2014
Review of Komoro Japanese Dining (SM San Lazaro, Manila)

Named after “Komoro,” a city located in Nagano Prefecture, Japan, Komoro Soba Japanese Dining serves Japanese food at affordable prices. This restaurant was established in the Philippines on the same year my sister was born: 1992. Yet, it was only two Sundays ago when we took our chance to dine in as we incidentally had an appetite for some Japanese food, after pampering our nails at Nails in Style in SM San Lazaro.

Note: Komoro Japanese Dining’s first branch is in SM Megamall.

Review of Komoro Japanese Dining (SM San Lazaro, Manila)

Ambiance: ★★★★☆

Decked out in earthy tones and illuminated by ambient lights, Komoro Soba Japanese Dining has a cozy setting with an attempt to give a “Japanese” feel as seen through the minimalist decors on the walls. Furnishings consisting of regular and cushioned chairs provided comfort. The side interior featured an understated backdrop for the open kitchen where we saw how the food were being prepared. So at any point in time, guests could be entertained with some action and activity while waiting for orders.

Service: ★★★★★

Komoro Soba Japanese Dining worked mostly as a fastfood restaurant. Diners have to order and pay upfront at the counter, while taking food references from the menu behind the cashier. Our orders were served fast and the servers were alert enough to keep their eyes on the tables. They took initiatives on their duty roster (e.g. taking away done dishes and refilling water to our glasses) even when no one else offerred.

Food: ★★★☆☆

The Tentoji Don (PhP 125) consisted of an assortment of a piece of deep-fried prawn tempura, okura and seaweed tempura. The tempuras, considering that they were freshly served from the kitchen, failed to please. They were not crunchy and flavorful enough. Objectively, the batter was not light, flaky, and fluffy as it should be. Dipped in soy sauce, the okura wound up being a nest of deep fried veggies stuck together.

The Gyu Don (PhP 99) was also not up to the standard. The meat in the beef bowl was not of good grade; most of the flavor depended just on the sauce that provided a right degree of fragrance.

The broth in Niku Udon (PhP 128) was light and clean, and the thin beef slices went well with the udon. It was good that the noodles were not overcooked but kept its elasticity and firmness. There was a subtle taste of the miso on the soup which didn’t create a lasting impression.

Price for Value: ★★★☆☆

Komoro’s food prices reminded me of Don Don, the Japanese restaurant we used to frequent in EGI Taft Tower (now closed) when we were still in college. Food here are really affordable and okay even for a student’s budget. However, one can’t expect much out of it. Komoro Japanese Dining has satisfied our hungry stomachs, but overall tastes of the dishes—at least of what we had—were not all that great.

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November 13, 2014
Review of Carlo’s Pizza and Italian Food Restaurant (Camp John Hay, Baguio City)

Staying at The Forest Lodge in Baguio City did not require us dining only at The Twist or side-tracking to its neighbor hotel-restaurant, Le Chef at The Manor. Of course, we were also free to eat at other places inside John Hay and even outside the camp. With a wide selection of outlet stores, charming cafes and specialty restaurants on sight, the Mile Hi Center fronting The Manor caught our attention. For late lunch, we decided to try Carlo’s Pizza.

Carlo’s Pizza is an Italian, casual dining restaurant with 13 outlets in different parts of Metro Manila. It’s interesting to learn that this branch in Camp John Hay is the first of Carlo’s Pizza which was established way back in March 2002.

Review of Carlo’s Pizza and Italian Food Restaurant (Camp John Hay, Baguio City)

Ambiance: ★★★☆☆

Hosting a cozy ambiance for some relaxing meal, Carlo’s Pizza has kept its interior design simple. Bright yellow wall paint and hanged pictures of food and relevant pictures can drive customers’ senses to a creative frenzy. The vibe was laid-back. My only gripe was that the space was quite cramped with tables and chairs put side-by-side, making everyone hard to move around.

Service: ★★☆☆☆

The server for our table was familiar with Carlo’s Pizza’s menu and was good at recommending the best dishes. The thing that broke their five-star score for “service” was the staffs’ lack of attention. There seemed enough manpower with three to four of them working for about five active tables in a dining room whose size was pretty manageable for everyone to handle.

I kept raising my hand, hoping for them to take notice. Without luck, I had to stand up a few times to make them aware of my presence. There was even a time when the guy at the counter already met my gaze and saw my arm up high, and he still failed to reach out to us or conveyed to a coworker about it. I was asking for the bill. Ugh, I hate the feeling of being ignored as a paying customer. Who doesn’t?

Food: ★★★★☆

The Nachos Supreme (PhP 235) consisted of crunchy and colorful feast of nachos topped with seasoned ground beef, mushrooms, black olives, jalapeno chilies, tomato salsa and creamy cheese sauce. It was an easy favorite since the distinctive flavors and components were all intact. Nachos with these ingredients left our lips greasy but that’s okay. The varied texture was creative.

Appropriate amount of mozzarella and Parmesan cheese made the Lasagna alla Carlo (PhP 190) a winner. It was composed of layers of homemade lasagna pasta, meat sauce, Italian sausage, creamy cheese, bechamel, and pepperoni. Overall, a good balance of proportions of ingredients made this lasagna a gratifying treat.

The Pizza Capriccioso (Regular 9″: PhP 285, Large 12″: PhP 395, Family 15″: PhP 560) with pepperoni, ham, bacon, Italian sausage, mushrooms, black olives, onion and green pepper was triumphant. While ingredients were plenty, they all worked. The pizza was made with freshly made dough, punctuated and drizzled with olive oil, and stone-baked with imported pizza sauce made from Roma and tomatoes blended with herbs and spices. It was most unique on the menu with rich flavor worth trying.

Note: All the pizzas are handmade to order hence there’s an expected waiting time of about 20 to 30 minutes.

The one thing that didn’t beat my expectation was Carlo’s Pizza’s Creamy Pesto Pasta (PhP 175)—pasta tossed on creamy basil pesto. It lacked on the pesto flavor and the looks department. That said, I was also right when I thought that it would not be delicious as I would have liked.

Price for Value: ★★★★☆

Our dining experience at this pizza joint in Camp John Hay had been satisfactory. Having tried both the pasta and pizza here, I would most certainly recommend the latter. Carlo’s Pizza is definitely a good place for pizza lovers. Prices are very affordable given the portion and tastes of their food.

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November 6, 2014
Review of Le Chef Restaurant (The Manor, Camp John Hay, Baguio City)

As we were staying at The Forest Lodge for 3D2N on a weekend, we grabbed the opportunity to dine in at what’s regarded as the best fine dining restaurant in Baguio City: Le Chef at The Manor, Camp John Hay. This all-day dining hotel-restaurant offers both Filipino and international cuisines by Chef Billy King. It’s open daily from 6AM to 11PM, and serves breakfast (buffet style), lunch and dinner.

Going to fastfood restaurants and those you frequent when in Baguio City may be tempting, but absolutely if you only have a few days to visit and tour the City of Pines and want to eat well, it would be a mistake to miss dining here. Le Chef at The Manor has landed features in travel magazines and online sites many times over, and after experiencing it for the first time, we say the hype is well-deserved. Make a reservation as this restaurant books up well in advance.

Review of Le Chef Restaurant (The Manor, Camp John Hay, Baguio City)

Ambiance: ★★★★★

We walked from the parking lot of The Forest Lodge and were led to The Manor’s garden, restaurant and bake shop. Elegant and classically beautiful. That’s how I’d shortly describe the atmosphere and design at Le Chef inside and outside. There’s little lighting in the garden area but it was enough to set a romantic mood right while enjoying the cool air of Baguio.

As we stepped inside, we found that the ambiance is one that spots a rather relaxed setting. It’s an ideal venue to host an executive lunch, an intimate family gathering or a memorable date. The restaurant is partitioned into sections with wall dividers, giving diners a sense of exclusivity while all being in the same room. The nice presentation on the dining table highlights the exquisiteness to expect from the meal to come. This is really my kind of place. 🙂

Service: ★★★★★

Service was great from reception to the end. We received warm greetings from the staffs and the manager upon arrival, and they presented only friendly and attentive stewardship.

For those celebrating their birthdays, an acoustic band serenades them a song and this shows how Le Chef wants to please customers and make them happy on their special day with dedication. I also noticed that the staffs take effort in speaking to diners between service unobtrusively to make sure that the food was cooked well and requests are attended to promptly without fail. Now that’s commendable.

Food: ★★★★★

Warming us up for dinner was this basket of bread with Le Chef’s specialty dip. Boring, right? Wrong. These breads were perfectly soft and light, and the dip was flavorful. This complimentary starter kicked off the meal just right, while we were waiting for the actual courses to be served.

Topped with toasted almonds, Le Chef’s bowl of Broccoli Cream Soup (PhP 160) was as delicious as a simple plate of broccoli gets. It had this pure and eye-popping green color with chicken broth that’s nice and aromatic. The contrast of the rich texture and flavors of the cream soup and the crispy almonds helped make it remarkable.

Dressed impeccably, the Caesar Salad “The Classic Way” (PhP 220) came with Romaine lettuce in anchovy dressing, with croutons, bacon bits and Parmesan cheese carvings. We loved every minute eating this salad. The greens were so crunchy and so fresh that your lips will water and your eyes will pucker. If green stuff isn’t your thing though, then maybe pass.

Well seasoned and beautifully presented, the Pan-fried Halibut Steak in Pommery Mustard Sauce and Penne Pomodoro (PhP 720) was straight-up amazing! One of my go-to’s has always been fish, and this is one you definitely don’t want to miss. The pasta was also excellent, a heartier content of the dish than you might think. You could use some carbs anyway.

We carried on, with more wisdom than sense of adventure. My mom had the star dish, the Malaysian Goat Curry with Biryani Rice (PhP 495), which looked interesting on Le Chef’s menu. The classic aroma of curry was present. The meat had a staggering tenderness so our teeth could gently bite it down. To goat meat lovers, I bet this will be your heaven. In my case, I thought it was better to cash in my digestive bandwidth elsewhere.

Served with pickled green papaya and steamed rice, these Char-grilled Baby Back Ribs in Fennel Barbecue Sauce (PhP 540) were not what we came to Le Chef for, but they were the best of the bunch out of our orders. Smoky with just the right spice, the baby back ribs were not tricky to eat as they’re fall-of-the-bone good. The sauce was less sweet than I expected; it was alright. We really liked this a lot, though not quite as much as the steak….

I’m not even gonna hesitate. The MANOR Steak (PhP 880) is one of the best steaks we’ve tried. My boyfriend had sampled a lot of versions of steak in many restaurants and he told us this one has his seal of approval. It was an incredible cut of medium rare meat, which arrived at the table perfectly cooked and juicy. Home-fried potatoes and grilled tomatoes were sitting on a side. Yes, they were nice as well, but we’ve hardly noticed them as we were too busy shoving slices of steak into our mouth. 😉 Even if my taste buds don’t often agree with meat, they did this time. The MANOR steak was delicious with a capital D.

Since Le Chef lacked selections for vegetarians, the most they could offer my dad who’s a strict vegetarian was the Brown Rice Selection – Vegetable and Mushroom (PhP 320). The minimal description didn’t need to take some decoding. With an elegant display, all ingredients were as you know they would taste like, and nothing was deceptive.

For desserts, we shared the Banana Split “Le Chef” (PhP 220)—three flavors of ice cream, sliced bananas, cream, nuts and cherries on top. As a punchy, sweet combination with a spectrum of textures, it won our hearts and minds.

Also a hit, the Cherry Cheesecake was a very pretty and fairly tasty CHEESY bite. It was smooth, creamy and everything I’d look for in a cheesecake. I loved the thin graham-cracker crust at the bottom. Yum!

Price for Value: ★★★★☆

We’ve traveled six hours from Manila, and we just wanted to maximize our vacation stay in Baguio with great-tasting food. Pleased and satisfied, we didn’t go back to the Forest Lodge hungry with these heavy and impressive entrees. Le Chef’s menu is by no means exorbitant especially for a special occasion, and by the standard of the variety of food matched with good quality, is actually good value.

If you are going to stay or just arrange a visit at Camp John Hay, I recommend that you make a reservation at Le Chef Restaurant and do so for dinner. It’s better to go with a larger group and order as much as you can realistically handle, and then have some desserts. 🙂

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November 5, 2014