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Category: Food Reviews

Review of Ramen Nagi Manila (SM Mall of Asia, Pasay City)
Hitting the spot in Tokyo as Ramen Nagi and in Hong Kong as Butao, Ramen Nagi Manila was opened in December 2013 by Ramen Master Ikuta Satoshi. Tasting different flavors of ramen is a great deal for ramen lovers in Manila today, and tomorrow could be better.

Gone are the days when we are much satisfied with cheaply packaged noodles only. With more and more ramen joints, we learn to better appreciate noodles with spring and bounce, tender and luscious toppings and rich flavor of ramen broth. These are three elements that we had happily found in Ramen Nagi Manila, SM Mall of Asia, Pasay City, one of the best restaurants serving specialty ramen now in the Philippines.

Review of Ramen Nagi Manila (SM Mall of Asia, Pasay City)

Ambiance: ★★★☆☆

Since we came at the peak of lunch hour, it’s no surprise that the line started forming heavily from the outside. The ambiance of Ramen Nagi at SM MOA was busy and bustling; the setting, very casual. Cramped tables and chairs greeted us as we went in. There were no privacy booths to eat tonkotsu ramen and no other frills to look around except for the pictures of ramen and actual ramen bowls hanged up as accents on the wall behind.

Service: ★★★★★

We initially asked for a reservation, however the staff said that they don’t allow reservations when customers are not physically present. This is understandable since the seating capacity is limited. So I suggest you plan an early outing before the small place gets filled up.

While waiting for two tables inside to be available (to accommodate seven of us), it was nice that they offered us to be seated outdoors and start deciding what to order. Fortunately, wait time didn’t take too long. Staffs were professional and efficient, with tables turning fairly quickly.

Food: ★★★★★

G, H and I wanted to sample more ramen flavors than what our stomach could handle and finish in one sitting. Hence, we brought along some members of the family to join in our taste test. Indeed, the more, the merrier! 😀 We finished five variants of Ramen Nagi ramen (distributed to seven small bowls) and shared one short order of gyoza.

The Way to Order

Customers are given a sheet of paper to mark for their orders. This is what’s called the Omotenashi style. As first-timers, we were advised to select and follow the Chef’s Recommendation but we didn’t. Instead, we thought about using our right to customize according to our liking. Following the written instruction on the paper, we had encircled varying items for every bowl of ramen to differentiate.

Here are the choices:
- Richness of Taste: Light, Normal or Rich
- Special Sauce: None, Light, Normal, Heavy, Extra Heavy
- Garlic: None, Light, Normal, Heavy, Extra Heavy
- Pork: None, Pork Shoulder, Pork Loin or Pork Belly
- Vegetable: None, Green Onion, or Cabbage
- Butao Home Made Fire Sauce: Spiciness level 1-10
- Noodles Texture: Extra Hard, Hard, Normal, Soft, Very Soft
- Add Ons: Tamago, Pork Shoulder or Pork Belly, Nori (Seaweed), Extra Noodles, Green Onion, Cabbage, Kikurage
Green King Ramen – Nagi’s fusion of gourmet cultures

The Green King (Midorio) (PhP 410) could be put as Japanese ramen that’s infused and inspired with Italian cooking as it’s oozing with pesto flavor and topped with Parmesan cheese, basil and olive oil. Love trying fusion food or anything unique? This one’s for you. The broth mixed with pesto is so rich that it can coat your mouth and throat as you slurp on it. Mmmmm…yummy!

Original King Ramen – Luscious signature tonkotsu pork-broth

The Original King (Butao) (PhP 390) is probably the most basic and simple-tasting bowl of ramen in Ramen Nagi. If you just want to taste Ramen Nagi’s tonkotsu broth and hakata noodles to its original form, get this. Every element was so well executed—from the rich, savory tonkotsu broth to the bright, fresh toppings. I just wanted to dive in and demolish my share of this ramen variant at once.

To give it some much needed pep, I suggest that you add on Aji Tamago (PhP 50) like we did. 😉 The soft-boiled eggs were soft on the outside and liquid-y yolk on the inside, just perfect.

Red King Ramen – The ultimate in savory spiciness

Next, I’m extraordinarily happy to report that the Red King (Akao) (PhP 410) was actually the best one we’ve tried! With that said, hot and spicy food lovers (myself included) must not skip this flavor when figuring out what to order in Ramen Nagi. With a fireball of miso-minced pork and the hottest cayenne pepper as toppings, the Red King Ramen Akao had a hot, assertive red broth that’s beautifully spiced. Oh, how I wish throat/cough medicine tasted like this! 🙂

Black King Ramen – Sumptuous jet-black aroma and flavor

My least favorite was the Black King (Kuroo) (PhP 410), which I’ve heard, is the crowd’s favorite. Nevertheless, I commend the creativity of incorportaing squid (calamari) ink and blackened garlic with tonkotsu broth. The soup’s texture did not suffer flatness but satisfied on that deep, visceral level that any superb ramen should. There was also a little mound of spicy chili mixture we could sense in the blend.

The Ebi King Ramen (PhP 410) – Limited edition

Ramen Nagi serves limited editions of ramen occasionally. We had the chance to order one of them: the Ebi King (Ebio). This ramen had a thick prawn bisque broth, nothing that you’d call traditional by any stretch of the imagination. The dried shrimp taste was really evident, with a right balance of saltiness! Was it worth a try? Definitely. This is one of the more unique and delicious things on the menu.

Ramen Nagi’s sizzling Gyoza Dumplings (PhP 125) were well-steamed, with more vegetables than meat. The fillings were light and juicy. With golden brown bottoms, the crusty skin stayed crisp as it was served. The gyoza wasn’t so remarkable but quite respectable.

Price for Value: ★★★★☆

Much had been written about Ramen Nagi Manila’s sumptuous ramen, but knowing about it through blogs and word-of-mouth is never enough. You have to taste the ramen (at least one bowl/one flavor) and get the dining experience yourself.

Final verdict: At PhP 400+ per bowl, ramen here isn’t cheap but the quality and taste of the ramen were so good, making us want to eat more. (Can you blame us?) 😛 Plus, the serving size is big so a bowl can easily be shared between two or three people. I award Ramen Nagi 4/5 stars for price for value.

Aside from their branch in SM MOA, Ramen Nagi Manila also has branches in SM Aura, SM North EDSA and Robinsons Magnolia. If you’re far from these places, all I can say is… make the pilgrimage as it’s really worth it! 🙂

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July 24, 2014
Review of Wee Nam Kee (Glorietta 2, Makati City)

Last Saturday, we have sampled Wee Nam Kee’s latest incarnation of dishes this 2014. Wee Nam Kee in the fashionable Glorietta 2 Makati was last among all WNK branches to release the chain’s newest menu of reasonably priced plates of Singaporean-Chinese cuisine. The servings are matched with creative drinks and desserts options, and I really appreciated them all.

Review of Wee Nam Kee (Glorietta 2, Makati City)

Ambiance: ★★★★☆

By far, this is the largest Wee Nam Kee branch in the metro, in terms of floor space. Upon entrance, Wee Nam Kee in Glorietta 2 displays bird cages that I found somewhat irrelevant to the theme. Later, I learned that they’re placed there to symbolize chicken and the role is to entice diners to have chicken rice. Did I get that right? Honestly, I wasn’t convinced. 😐

Moving on, unlike the ambiance of Wee Nam Kee branches in Singapore, Wee Nan Kee branches in the Philippines are designed in a modern European slash Asian fashion. This one in Glorietta 2, for instance, is a stark opposite to the typical gloomy and uninviting hawker-like WNK dining areas in SG.

Walk to the function room and you’ll see a wall where framed pictures taken in Singapore are hanged. They serve to inform or remind people that it was in Singapore where Wee Nam Kee was first established and gained popularity. Other pictures consisted of SG sites, and one of the most recognizable was the Singapore Flyer. Overall, the great atmosphere makes this branch ideal for a crowd.

Service: ★★★★★

This restaurant is not a palace by any means, but the staff did care for diners and acted upon requests and orders quite fast and kindly. They were unobtrusive most of the time yet were readily available to serve customers in a tranquil way.

Food: ★★★★★

Before you continue reading down below, note that everything served here was for sharing, so you may assume that the number of dishes we had was at the direction of the Wee Nam Kee’s marketing manager and not because we’ve gone mad.

We started with the Crispy Mantou Bread with Condensed Milk (PhP 78), which had such a beautiful golden color with a lovely, firm crust. If you don’t know yet, mantou is a fried but fluffy bun that looks and tastes an awful lot like a doughnut. WNK’s mantou wasn’t airy but soft inside, and I would prefer it to be eaten really hot. Slather it with condensed milk and you have a combo of the best flavors; it could not have been better.

Another appetizer that landed on our table were the Prawn Paste Chicken Wings (PHP 218). Equally superb, the skin of the chicken had optimal crunchiness with unique flavor of prawn paste and the chicken meat had a burst of salty freshness. An order of this dish will give you six pieces of bite-size heaven.

Next served almost simultaneously were the nine mains. My favorites have to be the Salted Egg Chinese-style Fried Chicken (PhP 295), Hainanese Chicken Curry Noodles (PhP 225/solo, PhP 368/sharing) and the Wok-fried Chicken with Cashews and Sun-dried Chili (PhP 270).

I’ve had my fair share of Wee Nam Kee’s Salted Egg Crabs and I had tried also quite a lot of Salted Egg Prawns cooked the Singaporean way when I was still living in Singapore. Hence, pleasure was all mine when Salted Egg Chinese-style Fried Chicken met my palate. Dressed with soft, jelly-like texture of salted egg, the chicken tasted great. Imagine tasting food that’s been battered before frying and the shaved yolk melting in your mouth as it effectively forms a sauce for the dish.

With alluring fragrance, the Hainanese Chicken Curry Noodles (Wee Nam Kee’s version of laksa) can be put as an iconic culinary treasure of Singapore. It’s made with Hainanese chicken and Thai noodles with curry sauce in a concentrated, creamy and not too spicy laksa broth. Again, I was looking forward to more heat!

You’ll also not regret ordering the Wok-fried Chicken with Cashews and Sun-dried Chili. Powerfully savory, flavors are here in full force. As it’s packed with spices, the crispy wok-fried chicken is best eaten with plain and steaming white rice.

While the Sweet and Sour Fish Fillet (PhP 280) was, relative to the others, nothing new as it’s almost customary to see this in other Chinese restaurants’ menu. However, on a positive note, it was also memorably good.

Stewed Pork Belly with Steamed Buns (PhP 365) are commonly paired as one. The twist here? Every single cut of meat wasn’t thrifty of fat that’s edible, containing much more moist than a chop.

I came round to think that the unassuming steamed buns made the dish as a whole even more elegant. They sop up the fatty juices of the pork.

Mmmmm! The glistening plate of Cashew Coffee Spareribs (PhP 298) was by far the most adventurous and unique entree we had that day. I haven’t ever encountered any dish cooked with cashew coffee. It was fortunate that my first time to taste it made an instant good impression. The tender pork ribs had the intensity and clarity of coffee flavor that suggested the spareribs were made in the kitchen by a chef who cares about delighting its guests.

We were taken aback by how the Butterflied Tilapia with Singapore “Chili Crab” Sauce (PhP 385) was presented. I mean, look at that! The tilapia had crispy skin and the fish meat was simple and hearty. On the average, an order is weighed at 800 grams of seafood. You should not pass up the chance to eat it together with the chili crab sauce. Still, I would want the sauce to be spicier filled with chili and aromatics.

Then, the carbs. Wee Nam Kee’s Pineapple Fried Rice with Pork Floss (PhP 250) was cooked with mixed veggies, roast pork and shrimps. I thought it’s quite Thai in nature. Regardless, this is a great addition to any meal. To say this was just merely fried rice would be an understatement. With the light, thread-like seasoned dried pork product otherwise known as the pork floss, this rice dish just got a whole lot better.

Being reasonably copious, the Spicy Sambal Rice Noodles (PhP 295) featured a distinct taste of sambal with a gentle spicy comfort. These springy noodles will make you feel truly full and satisfied. The taste lingered with a rounded, fragrant and transportive bowl that will bring you mentally closer to Singapore. 🙂

The presentation of the Three Flavor Chocolate Truffle Buchi (White, Dark and Milk Chocolate) (PhP 128) proved the desserts to be a best-selling treat. Predictably tasting good, the three variants of chocolate were so rich, delectable and sinful! This is a must-try in Wee Nam Kee.

Each of us tried a different drink. I got the Green Tea Vanilla Freeze (PhP 130) because individually, green tea and vanilla are always my go-to flavors. At first slurp, I knew they particularly go well together. These two are the perfect duo! A daub of whipped cream on top added to the drink’s yummy-ness. Will I order it again? Maybe yes, when I have a slot for more calories in my body. For macha lovers out there, this one’s for you. 😛

Price for Value: ★★★★☆

All the food above are worthy of their prices. I hope by now you’ve learned to order dishes other than the great Hainanese Chicken Rice when in Wee Nam Kee.

Given that Wee Nam Kee has been in the Philippines for merely two years, a generous degree of experimentation and errors is only to be expected. The recipe of these dishes came from the master company in Singapore and I hope that their work will click with Filipinos’ taste. Most certainly for me, each one had exhibited a certain level of proficiency as authentic Singaporean cuisine. I am excited to bring my family along in my next visit. 😛

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July 18, 2014
Review of GoNuts Donuts Choco Cookie Butter and Choco Hazelnut Spreads

Last Tuesday (before Glenda arrived in Metro Manila), I was happy to receive a set of goodies from GoNuts Donuts. To my surprise, instead of donuts, jars of GoNuts Donuts spreads consisted the package. In this review, let me tell you how good (or bad) the Choco Cookie Butter Crunchy Spread and the Choco Hazelnut Spread taste like.

These spreads aren’t entirely new in GoNuts Donuts stores. They were released in the latter quarter of 2013, if I’m not mistaken. However, for some reason, the spreads haven’t caught my eyes despite the several number of times I pass by their store in SM Mall of Asia.

Review of GoNuts Choco Butter and Hazelnut Spreads

Choco Cookie Butter Crunchy Spread (PhP 239 – big; PhP 109 – small)

The packaging of the spread seem to insist that GoNuts Donuts’ Choco Cookie Butter Crunchy Spread is a delicious alternative to peanut butter. One of the similarities between the two is that you can spread them on toast or cookie. Yup, cookie butter spread on toasted bread (or cookie) would be meta-amazing to resist!

The GND Choco Cookie Butter Crunchy has this deep, rich, Oreo-like flavor with crisp edges and a chewy center. I felt that there’s an irregular crumb structure with a craggy top, and probably a mix of hidden or miniscule chocolate bits dispersed through in fine threads, all with a nice sweet-and-salty balance. Also, the spread is firm with uniform thickness.

Choco Hazelnut Creamy Spread (PhP 239 – big; PhP 109 – small)

Like a cross between chocolate and Nutella, the Choco Hazelnut Creamy Spread is quite loose, almost verging on liquid at the center. The label says it’s not recommend to be refrierated so we kept the jar in room temperature. The texture of the spread was softer and gloppier than the Cookie Butter Crunchy Spread, and I prefer this one more.

We took the sugar twists and dip one stalk to the jar. Real chocolate flavor smoothly lingered on the tongue. The level of sweetness was just enough for my liking. It’s what I can count on when craving for some comfort food to pacify sugar rush! Oh, it was divine, definitely recommended for chocolate lovers. 😀

Wrap Up

To sum up this review, GoNuts Donuts has produced creamy and crunchy spreads that hit all the right notes (at least found by my taste buds). 😀 The question you might ask is: Are they the best choco hazelnut and choco cookie butter spreads in the world? No way. But are they worth your time and budget to try? I certainly think so.

With these GoNuts Donuts spreads, you can create your own donut recipe or incorporate it in any meal at home so you can tailor it with your taste. Simple, fast and easy. To put it lightly, either one or both can be added to your list of newest addiction. 🙂

GoNuts Donuts is a donut shop chain based in the Philippines. It is also referred to as “The Manny Pacquiao of the Donut World.” Click here for the list of its stores in Metro Manila.

July 17, 2014
Review of Pino Resto Bar (Bel-Air, Makati City)

Nowadays, grabbing a healthy lunch is not always easy. That’s unless of course you live in an area where all the freshest ingredients and colorful vegetables can be found. One afternoon, as I was searching the web for “healthy eating restaurants,” I found Pino Resto Bar in Jupiter Street, Makati. I heartily bookmarked it on Zomato and decided to treat my family to lunch on a Sunday. Their menu turned out to be a riot of plates whose ingredients tumbled across vegetarian and non-vegetarian modern Filipino dishes. These are food which I describe as those that aren’t ashamed of their nutritional stats. 🙂

For those of you who don’t frequent the North and are not familiar with Pino Resto Bar + Pipino Vegetarian, Pino serves creative comfort Filipino food, while Pipino presents vegetables in more playful light. The person behind both is Chef Ed Bugia who wanted to redefine the concept of Filipino comfort food and serve something special.

Review of Pino Resto Bar (Bel-Air, Makati City)

Service: ★★★★★

The entire place was reserved to a christening of a baby that day. I didn’t call ahead and make a reservation, so that was my bad. Pino Resto Bar was nicely setup with pink balloons and white curtain-like table cloths. I’m sure the place is not designed like that normally, so I won’t anymore give a rating for the ambiance.

Leaving Pino without tasting its food would be a letdown. On that note, I asked the staff if they could allow us to be seated at The Burger Project instead, since it’s operated by the same management as Pino Resto Bar anyway. Fortunately, he agreed and assisted us to the adjacent restaurant. We ordered food from there, and the dishes quickly arrived from a shared kitchen of BRGR and Pino.

Food: ★★★★☆

Sufficiently buttery, Pino’s version of the Vegetable Kare-kare (PhP 185) was not the best I have tasted so far but it could be unfailingly pleasing for most vegetarians and vegans alike. I found the nuttiness a little bland if not eaten with the Bagoong Rice (below) made of black beans. To improve, I think the taste will be enhanced if there’s some level of heat we can live with.

The Calamares Negra (PhP 275) was comforting and slightly elevated. Because they’re black, you might have the impression that the pieces were dipped in squid ink. I don’t know if that’s right, but I’m sure that these hit the spot as they’re quite exotic and yummy. It’s a new spin from a simply fried calamari with a golden crust we often are served in most restaurants.

The quality of layered pasta in Pino Resto Bar’s Vegan Lasagna (PhP 175) was great. Balanced in flavor, this lasagna had a great mix of sweet and tart elements—the kind of bright, popping flavors that Southeast Asian cuisine is known for. The tomato sauce dominated the top part and it was assertive but not so much as to overwhelm the vegetarian fillings.

As the name Watermelon Steak (PhP 245) appeared on the menu, it got me curious on how it would look and taste like. It sounded suspicious and ended up nothing particularly good. Watermelon juice oozing out in every forkbite was just weird. The mushrooms, asparagus and mashed potatoes were memorably delicious.

We destroyed the mystery of kale and malunggay in one when we had two orders of the Kale Malunggay Pesto Pasta (PhP 195). Hearty and heavy went hand-in-hand. With a substantial amount of pesto flavor, this pasta dish could be better with toasted pine nuts scattered on top and a bit of grated Parmesan.

Having started our day at Pino with kare-kare, it was perfectly acceptable to end it with one, too. This time though, we had the Seafood Kare-kare (PhP 625) which featured various seafood such as shrimps, mussels and squids. It was totally likable. The peanut gravy and the coconut milk blended well together. Adding an extra luscious dimension was the richness of the texture of the sauce. This can be your Achilles heel!

Price for Value: ★★★★☆

The meal was certainly not cheap considering the small serving size of the dishes, but overall it was not preposterously expensive either. Most of the dishes are around the PhP 200 mark, and the mains similarly push you to spend from about PhP 250 to PhP300. To get lucky with good choices, the trick is to realize before you place your order what you are going to get. Vegetarian or non-vegetarian, or probably a mix of both.

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July 12, 2014
Review of Vikings Luxury Buffet (SM City North EDSA, Quezon City)

Ah, Vikings, we met again! Last week, I received an invite to sample the new dishes of Vikings Luxury Buffet at SM North EDSA, Quezon City for July. Yes! I may have responded too quickly. Heck, who wouldn’t? 😛 I filed a vacation leave from work and got my tummy prepared to be filled by a sumptuous meal on the first day of the month.

The event brought an array of “4th of July”-inspired food for a massive celebration. We were led to a three-course meal, presented by Vikings chefs, in complete confidence. These featured dishes will be available to everyone in every weekend in July 2014. #LikeTheFourthOfJuly

This is yet another testament to how competitive and innovative Vikings is when it comes to satisfying customers—including the picky eaters who are often bored at being offered just the same thing every time they come through Vikings’ doors.

Review of Vikings Luxury Buffet (SM City North EDSA, Quezon City)

Ambiance: ★★★★☆

Call it feng shui, good architectural measurement or whatever, some rooms just feel right, and this vast dining area is one of those. The interior design might be best described as gorgeous, as the room was elegantly designed with “bonggacious” draping lights, sturdy tables and chairs. The ambiance at this branch is always busy. Tables are more packed together as compared to other Vikings branches, making the place also tad buzzier. Despite this, customers are kept in check by personable staff to have a good time.

Food: ★★★★★

Craving light food as the weather warms? Put this Chicago Summer Corn Salad on your list of must-eats. I usually don’t fancy eating salads as an appetizer at buffet meals because they’re downright simple and easy to do. I think that most of us would rather get those that are more extravagant and sophisticated ones. Anyway, this salad was refreshing with an appealing wholesome bent.

The Tortilla Club Sandwich offered variety that’s larger than its name would indicate. It had the right mix of temperatures and textures brought by the combination of cheese, chicken and ham, cream cheese sauce and black olives. Crammed with both veggies and some protein, this wrap could be a great antidote to more common sandwiches.

The three types of sushi presented were defined by respect for the integrity of each flavor. See that sushi with white noodles and black caviar on top? That’s called Niagara Falls. Inside were mango, avocado, and sashimi with vinegar mayonnaise and citrus Japanese soy sauce.

Maguro Haru Maki was the name given to spring rolls with seaweed wrap fitted with tuna, mango and vegetables. The ingredients in this set were not devised to mask or liven up anything else; each was perfect and related to one another as mere equals.

The Maryland Maki (on the left) was made with crab sticks, carrots, asparagus and chicken teriyaki with strawberry sauce, all purpose cream and mango purée. Crispy kangkong leaf added a more interesting crunch.

Last to arrive on the pile of starters was the Boston Clam Chowder Soup. The taste of the clam was so strong and evidently, it was the star among the celery onions, carrots and potatoes in the soup. Taking the soup with a piece of garlic toasted bread was a delight. ♡

The California Grilled Fish was brilliantly cooked, on top of Agli Olio with Roasted Bell Pepper. Marinated in 24 hours in orange marmalade, red cooking wine, salt and pepper, the fish (gindara / silver cod) tasted fresh, nothing overpowering and great to go with the pasta. The pasta noodles looked dry (because of the Parmesan cheese with garlic), but we were surprised that they’re just right.

Having a good balance of sweetness, savoriness and acidity, this first main course as a whole was full of tropical notes. Zesty orange = yummy!

The Lemon Sorbet was suitably sour, as expected from the freshly squeezed lemon, and a wee bit sharp and icy for my taste. This was a nice treat that was served in time to clean our palates from the previous entrees.

Next, for the second main course, we were served with the Jambalaya Louisiana Rice, Indiana’s Pork Loin with Cranberry Sauce, Mississippi’s Turkey Sweet Potato and Shepherd’s Pie. The tomato-based rice was cooked with eight kinds of spices. I expected it to be really spicy but it wasn’t. The creole rice was not too fluffy and not too sticky. Since its flavor did not come out as outstanding, it can take a back seat as the pork loin shines through the plate.

The Indiana’s Pork Loin had a soft texture and a small hint of smoky flavor. It was great to be paired with the “caramelized” sauce. On other other hand, Missippi’s Turkey Sweet Potato and Shepherd’s Pie proved Vikings chefs at their most inventive. These two were put together as one and the taste of the duo complemented that of the pork loin’s magnificence. I admire the challenging creativity here!

Third main course: Accompanied by the Corn on a Cob and the deliciously made Yorkshire Pudding and Marble Potatoes, the Tenderloin (with Red Wine Sauce / Horse Radish Sauce) was served as a pinkish, medium-rare piece of meat. This refined classic could be worth the visit on its own. The roasted beef tasted unique, as thyme and black pepper were added to the recipe. It was not cooked medium-well or well because it would have been chewy and not exultingly tender. Guests may have the option to make it so, as their preference dictate.

The pastries for desserts were rich, velvety, decadent and sensational. The Boston Cream Pie was gloriously creamy, with layers of white chocolate, bittersweet chocolate, whipped cream, Knox gelatin, sugar, sponge and almond powder. The ring on top made the cake more pleasing to my eyes. Like OMG! It was beautiful like an art piece.

The New York Cheese Cake was more restrained and tasted somehow just traditional. It was clearly firm and slightly tart. For cheesecakes though, I prefer mine just a fraction less firm as I adore those with mousse-like texture and delicate creaminess.

Quite light without being gelatinous, the Cherry Cashew Parfait with strawberry was good, smooth and totally enjoyable. If I only could, I would have finished it to the very last creamy spoonful. That sounds dreamy, given the space allocated for food in my stomach. 😆

Drinking coffee was a nice way to end a heavy lunch! 😀

Price for Value: ★★★★☆

As with my other reviews of Vikings Luxury Buffet (Megamall and Mall of Asia), price for value is rated with four stars since I could not take in all the food as I want because I easily get full. But for others, I think the quality and variety of food at this restaurant is surely worth the price to pay. 🙂

Having a new set of dishes every month on top of the existing delicious food offerings in Vikings is another reason to go now. Still, if you need more, then check this out: Starting July 1, 2014, Vikings will be having a new birthday promo. If your birthday is coming up, you may feast for FREE for ONE WHOLE MONTH!

Here are the following mechanics:

1) Birthday celebrant of all ages can avail the birthday promo on the day itself and on their birthday month.
2) Celebrants can eat for free ON THE DAY of their birthday on both lunch and dinner, as long as accompanied by ONE FULL PAYING ADULT.
3) Celebrants can eat for free for ONE MONTH on both lunch and dinner per day, as long as it is within the month of his/her birthday and accompanied by FOUR FULL PAYING ADULT.
4) One full paying adult are adult guests who will be paying full rate without any discounts.
5) Requirements for Celebrants: Celebrant must bring an ORIGINAL and VALID government issued picture I.D. with the birthdate imprinted on it, both local and foreign I.D.s are accepted, for proof (such as S.S.S., N.B.I., Driver’s License, Pag-Ibig, P.R.C., Barangay, Unified, Police Clearance I.D. and Passport) In the case that the celebrant doesn’t have a government issued picture I.D., he/she may bring his/her birth certificate supported by any picture I.D. (school I.D., parent’s I.D., company I.D.).
6) This promo can’t be used in conjunction with our current promotions or discounts.
7) Gift certificates to avail this promo is not honored.
8) This promo is available across all branches.
9) This promo is available until December 31, 2014.

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July 2, 2014
Review of Buddha-Bar Manila (Poblacion, Makati City)

A week before my birthday, I was looking for cool restaurants to try where I’d treat my family and boyfriend. After seeing pictures and snippets of reviews online, it was not long when I have decided to go for Buddha-Bar Manila. I booked for a reservation immediately and mentally prepared to be transported in a world of luxury and sophistication even for a day. 😀 Obviously, excitement filled me in!

I have first heard about Buddha-Bar Manila when it opened in 2012. And perhaps like me, you would ask, “Why is this bar called Buddha-Bar?” Whoa. I mean there are so many names you can attach to a bar, so why use Buddha? In any case, I think the owner has done a great job with the branding since it foremost captures quick attention and piques the curiosity of people.

For the record, Buddha-Bar is not a house of prayers or a place for spiritual congregation like a church but a bar-restaurant located at Picar Place on Kalayaan Avenue in Makati (just beside Century City Mall). Buddha-Bar is now found in 25 countries and key cities around world, including London, Moscow, Budapest, Paris, Kiev, Prague, St. Peterburg and Cairo. Offering a fully original dining experience, Buddha-Bar Manila’s food courses are made with an artful blend of unique taste and choicest ingredients.

Review of Buddha-Bar Manila (Poblacion, Makati City)

Ambiance: ★★★★★

Wearing sandos, slippers and shorts is prohibited, and Buddha-Bar reserves its right to refuse customers going in when they are not in proper attire. This place deserves the credit to have well-dressed and presentable guests because the interior design screams elegance and sophistication.

Upon entering, you will be welcomed with the sight of a giant Buddha monument sitting on a throne. Right beside is the bar mezzanine, fitted with 18th century style wrought-iron balustrades, and this I guess is where you’ll have the chance to rub elbows with college students, cops, and perhaps a local celebrity over strong drinks.

Flights of stairs and an elevator are available and accessible for customers to move about on the four floors of the building. The dining areas are set with rich mahogany furniture, sofa sets with luxurious fabrics, amber-colored lighting, Chinese and Japanese art objects, Khmer statues, decorated wood panels, and Portuguese mosaics all come together to create an opulent and refined décor. There’s funk, improvisation, and lush colors of red and gold on every corner.

Generally, the venue takes on a party atmosphere. However, since we visited Buddha-Bar Manila during lunch time on a Saturday, there were lots of empty tables. Music was out and the atmosphere was pretty quiet. For a moment, I felt like we were stepping into another time and place for a relaxing get…away. Air-conditioning was a bit off, but I’m sure it would be different once the sun is out.

Service: ★★★★★

The staffs were eloquent and friendly without obstructing privacy. The food we ordered came fast considering that they were prepared intricately. Customer service here was great in a way that it made me feel like we were treated with care, like we were invited to visit the home of a very rich friend.

Food: ★★★★★

For Buddha-Bar’s food, I have set my expectations up high. Since food prices here are known to be expensive, the quality and taste of food must match the rate. I knew I chose this restaurant not only for its lovely ambiance but also (mostly) for its food. Its website indicates that “The Buddha-Bar menu offers a selection of Pacific Rim cuisine dishes, a masterful blend of fine ingredients and spices where Chinese, Japanese, Thai and other East Asian flavors combine subtly with a zest of the West.”

Tuna shone in Crazy Spicy Tuna Maki (PhP 190, 4 pieces) and it was shamelessly delicious! My taste buds were happy to meet a flavor bomb of piping hot tuna tucked in Japanese sushi rice. From the top down, the soy sauce with wasabi soaked in.

Another maki we tried was the gentle-tasting Pink Lady Maki (PhP 230, 4 pieces), which became our instant favorite. This monster roll was made with crispy tempura inside, seaweed salad and fresh salmon on top. If it were present at a tailgating bash or cocktail party, I will gladly devour it at either one.

Delivering a substantial mouthful of cajun spice and oils, the Cajun Style Tuna Sashimi (PhP 470, 6 pieces) was the priciest among the bunch of Japanese food we had that day. It is one of the new dishes on the Buddha-Bar Manila’s menu, and it appeared as a healthy but no less yummy invention designed to showcase the restaurant’s fusion fare.

Crisp and fragrant spring rolls may be considered as one of the best appetizers to an Asian meal. Comparing the tastes of the makis and sashimi, we thought these fried rolls were more muted but in a good way. The freshness of the vegetable fillings in the Vegetable Spring Rolls with Sweet and Sour Sauce (PhP 320) was delightful.

We could not have only one vegetarian dish so we added Steamed Tofu with Mapo Shiitake Sauce (PhP 380) to our list of orders. It seemed simple but I just love how the slabs of tofu were soft and silky. Spooned alongside Steamed Jasmine Rice (PhP 60), this vegan-friendly entree will disappear rapidly from the dining table to your stomach.

The next four dishes were served almost simultaneously, crowding for space and competing for attention. Determining which to get first posed to be hard, yet we figured it out. The Black Pepper Beef with Thai Basil (PhP 720) had a juicy and beefy oomph to every bite. The pieces of meat were so tender and the sauce’s flavor danced on the palette. The beef tasted absolutely rich with the Thai basil and was beyond-belief good.

If you’re a fan of spicy food, then you must order the Spicy Angry Chicken (PhP 590). Staying true to its label, the spicy chicken ended up how it was supposed to taste: fiery. You may tear up and start to sweat, but pleasure should always win out over pain.

To move on, we paired it with Chahan Fried Rice (PhP 320) to strike a balance of intense heat and somehow bland. Eating this fried rice alone will make you think that you’re eating just plain rice because of the lack of flavor. There are a few tiny bits of meat and scrambled eggs that can be seen but they were not enough to stand out. Chinese restaurants’ Yang Chow Fried Rice is still a winner.

Finally, we were not crazy to punish our tongue by having another spicy dish. The Chef’s Special: Duo of Salmon and Prawns (PhP 860) tamed it down. It consisted of black vinegar shallot compote, green beans, lime cream, edamame. I adore salmon for its versatility and robust flavor. It’s one type of fish I can consider eating one whole year round. 😛

Who wouldn’t agree that this Liquid Center Chocolate Cake with Vanilla Ice Cream (PhP 290) is so fantastariffic?! Once you break into the cake, there’s molten chocolate inside complimented perfectly by the ice cream. I love the chocolate oozing out. Oh dear God, forgive me for I have sinned. 😛

Price for Value: ★★★☆☆

One of my real joys is spending time with my loved ones eating. Thankfully, I made the right choice in celebrating my 25th birthday at Buddha-Bar Manila. There’s no doubt that prices are steep. But altogether, we enjoyed the food and had a wonderful time, indeed. I confidently recommend this place for those who look out for a perfect setting to celebrate anything. 😀

Buddha-Bar Manila has a promotion ongoing: spend at least PhP 3000 and get a raffle ticket to win a brand new Maserati (luxury sports car). I’m glad that our bill made me qualify for an entry and I hope to have the best of luck come September 6, 2014, the draw. Please pray for me! 😛

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June 25, 2014
Review of Pan De Amerikana (Concepcion Dos, Marikina City)

Pan De Amerikana Bakery and Restaurant is one of the target restaurants foodies wandering in Marikina would want to dine in. This place has a truly incredible, one-of-a-kind setting where you can find and enjoy pan de sal, ensaymada and other breakfast items all day. If you are a sucker for great bread or one who’s fond of incorporating it into meals any chance you get, this fine restaurant in Marikina must be in for your liking. 🙂

Review of Pan De Amerikana (Concepcion Dos, Marikina City)

Ambiance: ★★★★★

The layout and design is absolutely gorgeous. No doubt, Pan De Amerikana is built as a charming place. The luxury of is interior is breath-taking as it almost looked like Wonderland. There’s a lot of quirky stuff that should pique your interest, so keep your eyes open and don’t forget to bring a camera. 🙂

The décors are effortlessly classy, bringing a sense of nostalgia without the tackiness. I was especially fascinated by the giant chessboard with 3.5-feet high plastic chess pieces imported all the way from New York City, life-sized wind-driven Netherland windmill, rope bridge (on the second floor, sorry it’s not in the pictures), koi pond, traviesa benches, calesa, Italian colonnade European ruins, frames on a wall and the indoor tropical rainforest plants that serve a purpose—to give a nice feel-good factor as they lift your spirits while blending well in the background.

Service: ★★★★★

The wait staff took good care of us. The kind management makes customers feel at home and grant them their own privacy. Everyone is allowed to pose and take pictures. For photography enthusiasts and bloggers, I know that this alone would make visiting Pan De Amerikana in Marikina be worth a shot!

Food: ★★★☆☆

Our wholesome meal started with Mega-sized Wheat Pan De Sal (PhP 6 per piece) which tasted better than the regular pan de sal you find in most bakery shops. It was soft and the dough of the bread was very well done.

Next, we had the Mega-sized Wheat Ensaymada (PhP 12 per piece), which appeared to be the regular ensaymada with sugar and butter we know. There was no additional oomph of creaminess or softness I was looking for to describe the item as exceptional. Nevertheless, this should not be missed!

Filled with bean sprouts (toge), the vegetable spring rolls or Lumpiang Gulay (PhP 55) was standard. I’m happy to report anyway that these rolls had a perfect crisp without being greasy. Slather them to the vinegar-based sauce or ask for chili to make the flavor intense.

The Bangus Sisig (PhP 140) was salty, fishy (not very fresh) and quite dry. It lacked onions and probably to improve this dish, mango salsa should be added to the concoction because a squeeze of calamansi was not successful in giving enough tartness and dimension to the sizzling course.

I ordered a variant of everyone’s favorite egg dish: the omelet. Pan De Amerikana’s Mushroom and Cheese Omelet (PhP 70) came stuffed with mushrooms, which were not the most visually inspiring element on the plate. It was sad that I had neither seen nor tasted the cheese at all when I initially had hoped that the cheese would be an equalizer. Their runny, half-moon omelet can be said as your average solid brunch comfort food, but I think I prefer sticking to more unique offerings for now.

Lastly, the Beef Tapa (PhP 70) was a hearty treat served with a mound of rice and egg. Though dried, the beef jerky was still somehow tender, with only minimal tug-back. I feel it could also go nicely when eaten together with the wheat pan de sal. Unfortunately, I have yet to test this idea.

Price for Value: ★★★★☆

If you’re in the quest to try dining at a restaurant in Marikina with unique ambiance, your adventure should bring you to Pan De Amerikana Bakery and Restaurant. However, don’t expect the food to be exemplary. These are comfort food that will make your mood neutral and just satisfy your hunger while enjoying the relaxing vibe.

Apart from this main branch in Marikina, Pan De Amerikana has other branches that are also guaranteed to give every customer the best experience of their lives with every visit. Worth to mention is the branch in Katipunan Ave., Quezon City which is actually the first and only upside down restaurant in Southeast Asia. Just wow, right! 😆 It is open from 6am to 9pm every day except Sundays (6am to 3pm).

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Marikina Branch Operating Hours:
Monday to Saturday 6:00AM to 7:00PM
Sunday 7:00AM to 3:00PM

Other Branches:
Pandesal Since 1950’s – 118 Katipunan Avenue, White Plains, Quezon City
Telephone: +632 421-1966, +63 917 881-1884

Unit 4, Madison Building, Wilson Street, Greenhills, San Juan
Telephone: +632 384-6741, +63 917-5664424

Constellation Drive corner Makati Avenue, Belair, Makati Avenue
Telephone: +632 387-9413, +63917 571-2224

June 24, 2014
Review of Café Lidia (Calumpang, Marikina City)

We love trying different cuisines and socializing with friends. Dining out is hence an indulgence and an essential part of our weekend getaway. In Marikina, I’ve observed that there’s no shortage of good restaurants that promise both great ambiance and food. Café Lidia is noted as one of the spotlights for impressive style whether the occasion calls for casual or fine dining.

In this feature, we handpicked Café Lidia in Calumpang for dinner last June 7, 2014. Read through this post to decide if this restaurant is one that you would want to add to your wish list. 🙂

Review of Café Lidia (Calumpang, Marikina City)

Ambiance: ★★★★☆

A steward in the local dining scene in Marikina, Café Lidia is like a spacious house affixed with calming vibes of old and wooden furniture. The interior is mixed with modern and traditional touches. Its walls are accented with bricks and horizontal lines, and the color gave a good complement to the patterned floor tiles. There are separate dining areas for those who want to have a family-style or big-group meals and also for those who come in smaller groups or a couple date.

Service: ★★★★☆

Service was prompt and we didn’t have to wait long for our dishes to arrive. The waiter was knowledgeable about food offerings and was friendly to talk with. Food was nicely presented and landed on the table. The staff here didn’t disappoint.

Food: ★★★☆☆

We had gone for almost all Café Lidia’s signatures. As an appetizer, the Buffalo Wings (PhP 180/six pieces) were a classic done well. We enjoyed the savoriness of this simple comfort food. I’d recommend it with some reservations. It’s a nice palatable appetizer that could be better with some spice.

Sufficiently warmed up, we proceeded to the Pasta ala Lidia (PhP 160) with anchovies, salty and distinct olives, capers, tuna and tomatoes in olive oil. I don’t always applaud pasta, but this platter was pretty solid and tasty. The pasta noodles were light and springy and the ingredients delivered brightness

The House Special Pizza (PhP 230/8 slices) made with pepperoni, ham, bacon, bell peppers, mushrooms, onions and pineapples was not something I’d try again. The cheese didn’t taste high quality. 🙁 I consider a pizza really good if it exceeds the sum of its parts, but this one was wee bit tired. Nothing fresh and new about it.

The Seafood Rice (PhP 205) was quite like a typical bowl of paella rice. The green peas and bell peppers brought a tasty, balancing sweetness to the equation, and the egg exhibited a pleasant change to the overwhelming flavor of mixed seafood (shells, shrimps and squid rings).

The Beef Salpicao (PhP 225), served with garlic rice and salad, was not too tender and easy to chew. It’s not to die for, but I can bet that this version of beef salpicao is a dish that will always hit home for Filipinos.

With crackling skin, the Porchetta (PhP 230) is pork covered and wrapped in fatty pork. How awesome is that? 🙂 My friends say you can’t go wrong with this treat. The fatty belly had a portion rich in juices and its connective tissues ostensibly helped to keep the meat moist. It looked good but not enough to tempt me successfully.

The pounded chicken breast pan-fried and then smothered in a rich marsala mushroom pan sauce was wonderful. The dish is called Chicken Marsala (PhP 265), featured with mushroom sun-dried tomato and marsala wine served with mixed vegetables that you would be oohing and ahhing over.

Price for Value: ★★★☆☆

Prices are friendly on the wallet and overall food tastes are fair, so I see clearly why dining at this restaurant often requires a wait for a table. Still, I hope Café Lidia’s food entrees (at least these ones we’ve tried) would improve more. Having good ambiance and customer service, it has the potential to grow into another great foodie/culinary destination in Marikina.

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June 21, 2014