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Category: Food Reviews

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

    Review of Lugang Café (SM Mall of Asia, Pasay City)

    Last Saturday, my family and I planned to have dinner at Hokkaido Ramen Santouka in SM Mall of Asia. However, because the restaurant is situated at the veranda, dining customers have to pay an additional fee (PHp 750-PHp 1500 per person) even if they are not watching the pyromusical competition from 6:30PM onwards. Hence, we resorted to dining in Lugang Café, since we had been wanting to try their food for so long.

    Lugang Café is a restaurant under the Bellagio Management Group of Companies based in Shanghai. Today, it’s considered as the best contemporary Taiwanese restaurant in Manila. Aside from Taiwanese food, this stall has been also drawing rave reviews for its healthy mix of Szechuan and Shanghainese cuisine.

    Review of Lugang Café (SM Mall of Asia, Pasay City)

    Ambiance: ★★★★★

    I told my dad recently that there are more and more restaurants nowadays that have sleek and modern interior designs as compared to before when decors were nothing grand and the emphasis was only on food. One of the most eye-catching units in a restaurant must be the ceiling. And that’s exactly where your eyes would wander the moment you step into Lugang Café. Those elegant lights can’t go unnoticed for sure!

    Just like in its other branches, Lugang Café in MOA has an ambiance that’s very relaxing and upscale. Judging solely from the design, no one might easily recognize it as a Taiwanese restaurant. The tables and chairs, the counter and even the staircase are arranged neatly. Impressive and captivating are two words that are best used to describe the overall feel of the place.

    Service: ★★★★★

    Lugang Café in SM Mall of Asia rarely has a few customers. Despite the busyness of the place, good customer service was maintained throughout our stay. Staffs were knowledgeable on the menu, polite in recommending must-tries and were attentive in requests by guests.

    Food: ★★★★☆

    Many people are already familiar with bola-bola siopao, meat dumplings or just plain meatball, but not many have tried xiao long bao yet. If you’re one of those who haven’t, please do yourself a favor and try it now! I bet that once you do, you’d be hard-pressed to go back for another order. 🙂

    Lugang Café is quite known for its xiao long bao as it comes in different flavors:

    • Steamed Crab Roe and Pork Xiao Long Bao (PHp 288),
    • Steamed Angled Loofah with Shrimp  Xiao Long Bao (PHp 228),
    • Steamed Taro Xiao Long Bao (PHp 228),
    • Steamed Chocolate Xiao Long Bao (PHp 288),
    • Steamed Kimchi and Pork Xiao Long Bao (PHp 268) and
    • Steamed Pork Xiao Long Bao (PHp 248).

    Sadly, assorted flavors cannot be taken in one order just like what Paradise Dynasty in Singapore offers. With that said, if you want to try them all, you have to get the eight pieces in the same flavor as a set one by one. And that’s exactly what I’m planning to do, since I’m very intrigued on how they taste. :’> On second thought, this plan might ruin my diet. Oh no. Cannot. I’ll just have to take it slow then. Nobody is pressuring me anyway haha.

    Officially, we got one down (five to go in my next visits)! Lugang Café’s Steamed Pork Xiao Long Bao (PHp 248, 8 pieces) or “Soup Dumplings” was made with meat filling swimming in flavorful broth, all wrapped up in perilously thin dumpling skin. In the tonging process, you’ll get a burst of innards full of piping hot soup to warm your soul and a pork ball.

    I know it’s difficult to make xiao long bao, seeing the chefs perform live through the transparent glass from outside the restaurant.

    Because each piece is so tiny that it can easily fit into the mouth, I suggest swallowing it as a whole. Lugang Cafe’s version of the soup dumplings was delightful. So nice. Like a dream.

    The next dishes we had are all safe for pescetarians. Since Lent season is coming up, you might as well take note of these dishes for your own liking.

    We especially recommend the Taiwanese Salt and Pepper Squid 台灣椒鹽魷魚 (PHp 290). We love fried calamari of all kinds, so it’s no surprise that this one also became an instant favorite. Seasoned with salt and pepper, the squid chunks were lightly battered. The coating was crispy and the pieces were just tender and not rubbery. The squid, as you can see in the picture below, is not ring type like those typically in Filipino pulutan or pica-pica. Vinegar was served as perfect condiment.

    Second dish was the Spicy Garlic Fish in Claypot (PHp 340). The main ingredients included tofu and fish—skin-on, a little wobbly but plenty rich in flavor. The sauce was spicy but not so much intense that it would fire up your taste buds. A pro tip: request for chili sauce if you sense that the taste becomes monotonous.

    The Kung Pao Tofu (Vegetarian) (PHp 280) consisted of chunks of crispy tofu that stayed crispy even when they’re soaked in sauce. With lots of chili, this dish was really spicy. Want complexity? Adding black vinegar will improve the flavor.

    Finally, we had the House Special: Pineapple and Shrimps Stuffed in Crullers (PHp 290). What is a cruller? A quick search via Google revealed that “a traditional cruller is a fried pastry often made from a rectangle of dough, with a cut made in the middle that allows it to be pulled over and through itself producing twists in the sides of the donut.”

    I didn’t appreciate the presence of the crullers in this dish, and I’m not sure if they were there. What’s guaranteed is that the pineapples and shrimps made a good pairing. I’ve learned that these two are normally threaded on skewers and tossed on the grill for a fun luau-inspired dish. With mayonnaise, Lugang Café’s version almost seemed like a hot prawn salad.

    Price for Value: ★★★★☆

    All in all, Lugang Café is a very solid choice for Taiwanese food! I’ve always had the impression that food prices here are exaggerated. Now I can say that it’s a misconception. Prices of food are decent and reasonable. Food quality is their forte and there’s no issue with anything. Sit in for a meal if you ever get a chance; you won’t regret it. Bring a friend or two since the dishes are good for sharing. 🙂 Have a blast!

    [schema type=”review” url=”https://www.facebook.com/pages/Lugang-Cafe/195092840524714″ name=”Lugang Café” description=”Ground Floor, South Wing, Mall of Asia Complex (MOA), Pasay City” rev_name=”For inquiries, call 02 5550219, +63 9162140822″ author=”Rochkirstin Santos” pubdate=”2014-03-19″ user_review=”18″ min_review=”0″ max_review=”20″ ]

    Other branches:

    • Ground Floor, Glorietta 2, Ayala Center, Glorietta Complex, Makati City | +63 9064555879, 02 4033303
    • Second Floor, The Block, SM City North EDSA, Quezon City | 02 3328725, +63 9157469693
    • 115 Connecticut Street, Northeast Greenhills, San Juan City | 02 5420196
    • SM Aura Premier, C5 Road Corner 26th Street, Bonifacio Global City, Taguig City | +63 9064555873
  • Review of Conti’s Bakeshop and Restaurant (Robinsons Magnolia, Quezon City)

    Review of Conti’s Bakeshop and Restaurant (Robinsons Magnolia, Quezon City)

    My college friends and I had a mini reunion on March 9, 2014 for the opening of our time capsule. This time capsule was sealed five years ago in our last retreat program (LASARET) held in our final term as students of DLSU. It contained our letters to our future selves and to God and also our creative white paper of commitment as Lasallian achievers for God and country. It wasn’t as exciting for me because I still remembered what I had written. In contrast, my other friends had completely forgotten the messages they wrote. It was funny that some did not recognize their own handwriting!

    The person who kept the time capsule for five years was Johann who’s now permanently residing in General Santos in Mindanao. Can you believe he flew back to Manila just for this activity? Hahaha. Anyway, we had a nice dinner at Conti’s Bakeshop and Restaurant, Robinsons Magnolia and also a good catch-up.

    Since most of us had not tried dining here before, we all agreed to dining at Conti’s following Louie’s suggestion. I thought this joint only serves cakes and pastries, so I was a bit surprised that their menu as well comes with an array of culinary treasures served as a la carte dishes. To sum up quickly, Conti’s has “satisfied the most important of appetite”…ours! 😛 Read on for the review.

    Review of Conti’s (Robinsons Magnolia, Quezon City)

    Ambiance: ★★★★☆

    Conti’s Bakeshop and Restaurant literally has two sides: a bakeshop and a restaurant. Interior design was clean and consistent both from the outside and inside. On the bakeshop stood refrigerators, which contain their cakes, and shelves where bread, pies and other pastries are displayed. The restaurant side looked like a classy lodge where lights on the ceiling and on the sides did a good job at illuminating the area.

    With blue accents that complemented with beige and wood tones, the ambiance felt like a typical scene from a movie. My only concern is that some tables and chairs were put so closely together that some seated customers need to stand up to make way for others who want to pass between the spaces. (You can’t see that from the picture because I’m referring to the side in far-right near the POS.)

    Service: ★★☆☆☆

    It was around 7-7:30PM when we came in. Conti’s was full house and we had to wait outside in queue until our names were called. Waiting time was almost half an hour, so booking a reservation here as early as possible is very much recommended. Once we were seated, the staff took our orders quickly but served food slowly. After almost an hour of waiting, we had to call the waitresses to follow up on food.

    If we were in a game like “Diner Dash,” “Burger Rush,” “Pizza Frenzy” or “Betty’s Beer” which tests the staff’s ability to serve customers very fast, the game would have been over in like five minutes. The place was so busy at the peak of dinnertime, so maybe Conti’s can hire more employees to take care of customers or streamline their processes without compromising the quality of food.

    Food: ★★★★★

    Louie and I shared two dishes. One was Conti’s Baked Salmon (Php 360) which consisted of Norwegian pink salmon baked with a delicious topping and served with buttered vegetables and rice with almonds. (Sorry, I forgot to take an “autopsy shot” – picture of the salmon’s pinkish flesh.)

    This is one of the food I would choose to eat every day for a year, if I was asked for only one choice. Definitely, the baked salmon tasted fresh and succulent, the best baked salmon I’ve had in my life! I may either have to kidnap the cook of Conti’s and make him my kitchen-slave, or go straight to this den for my fix every time I feel like it.

    The other dish we split into half (in terms of portion) was Conti’s Chicken ala Kiev (PHp 240). I love the usual comfort food with an added twist. This Chicken ala Kiev was made with breaded dried fried boneless chicken filled with cheese and herbs topped with creamy sauce and served with buttered vegetables and garlic rice.

    When I first wrapped my lips around the herbs and cheese inside the chicken, I knew I was hooked. Sure, the plating looked plain but the entire dish well deserves a good chance to get the world to take notice. It was lovely!

    I didn’t bother to taste all food the rest of my friends got, as I was relishing ours. But then, Johann and G offered and it was hard not to accept the taste test even for a small smack. 🙂

    Johann ordered Linguine in Pesto Sauce (PHp 215)—rich green basil sauce served on delicious linguine. It didn’t have toppings and those little shrimps and squid which did not much contribute to the flavor, but the pesto alone was appealing and the sauce was evenly distributed. I thought adding pine nuts will add a more interesting texture to each mouthful.

    Gianne had Chicken Pastel (Php 200) which was a lot like chicken ala king. It was made with chicken chunks, carrots and potatoes with mushroom sauce eaten with flaky crust and served with garlic rice. The mushroom sauce was creamy and fragrant. A taste of its crust made me recall the crust of baked chicken pie my aunt used to order from Uno Seafood Wharf in Escolta, Manila. The flakes shattered slightly on the tooth, giving way to fluffy-yet-dense satisfyingly chewy interior of chicken and button mushrooms.

    Price for Value: ★★★★☆

    It’s been some years since Conti’s first opened, and it’s still around. This means that they must be doing something right. The dishes were really good with reasonable prices to match.

    The restaurant was cozy and it provided an authentic experience. The only thing that suffered some hiccups was service. So I repeat, if you’re planning to dine in at Conti’s, Robinsons Magnolia, book a table right away. In another case, if you’re waiting in line for a ready table, it’s good to order food so you’d get it sooner after getting in.

    [schema type=”review” url=”https://www.facebook.com/contispastryshopandrestaurant” name=”Conti’s Bakeshop and Restaurant” description=”Ground Floor, Robinsons Magnolia, New Manila, Quezon City” rev_name=”For inquiries, contact 02 3854375, 02 6245933″ author=”Rochkirstin Santos” pubdate=”2014-03-17″ user_review=”15″ min_review=”0″ max_review=”20″ ]

    Other branches

  • Review of COCA Restaurant (SM Aura Premier, Taguig)

    Review of COCA Restaurant (SM Aura Premier, Taguig)

    My friend, Anton, celebrated his birthday with us in COCA Restaurant in SM Aura last week. I came straight from work hurriedly, in the hope not to miss much on both food and conversation. Unfortunately, I failed to arrive in time for the appetizers, blaming the heavy traffic along EDSA.

    On other news, the mini get-together with my college friends has been fun like always. I also felt glad to be in the company of people who care deeply about what they eat. With that preface out of the way, get ready to dig in!

    To give a brief overview, COCA Restaurant was founded in 1957 by Mr. Srichai Phanphensophon and his wife, Mrs. Patama, in Soi Dejo, Thailand. The husband-and-wife tandem started the food business with a small restaurant that could accompany only 20 seaters. But look at how COCA has grown through more than half a decade! It has branches in Singapore, Japan, Indonesia, Malaysia, Taiwan, Laos, Myanmar, South Korea and China and just last year (2013), the Philippines.

    The name “COCA” is derived from Mandarin “kekou” (可口), which means “appetizing.” In writing, it’s the same “COCA” as in Coca-cola, which in Chinese is “kekou kele” (可口可乐). COCA Restaurant is pioneering in Thai-style “Suki” steamboat dining. With COCA sauce that’s made by the owner himself, customers may rest assure to enjoy a truly mouth-watering experience.

    Review of Coca Restaurant (SM Aura Premier, Taguig)

    Ambiance: ★★★★★

    The inviting, warm tones of the dining room spells romance and privacy, bested by the matching dark wood furniture and sheer green curtains. The place looks as outlandish and elegant as ever! It’s easy to judge that COCA Restaurant is a high-caliber, modern place featuring a mix of Thai and Cantonese cooking. At a glance of its chic interior design, I was in awe.


    Service: ★★★★★

    The thing I don’t like in eating crabs is that it has to be messy, and getting its white meat out with spoon and fork or chopsticks proved to be a challenge. COCA Restaurant already knows that, so the waiters often approached us as they offered wet tissue and pincers.

    Other good points worth to mention: The attending waiter helped in cooking food in the hotpot and as well helped in moving us from two separate tables to a bigger table where 11 of us could fit. He refilled our empty glasses with water and even replaced mine as requested immediately. He also took our group picture repeatedly in a friendly manner, until we were all satisfied with the quality of the shot. Yay!


    Food: ★★★★☆

    We started with the Emperor’s Platter with Ojiya (PHp 2750). Okay, let’s say it all together: it had assorted meat, seafood, vegetables and glass noodles. It’s an admirable execution of shabu-shabu or steamboat-style course. All the ingredients were in the proper size without any of them being overwhelming. My favorite among the bunch has to be the enoki mushrooms! It was a decent foundation of our meal.


    Perusing the list of soup bases, we vetoed clear chicken broth (quite bland in taste) on one side and tom yum (sour and spicy) on the other. Both were prepared with fresh ingredients, herbs and spices. The induction plate was right in the middle of our round table. Without the long wait, the broth bubbled away and we began dropping the ingredients into it.


    Packed with various items, the hotpot broth had developed more flavor. Some ingredients like the tofu benefited from a longer soak. Soon enough, we got them out using the wire strainer, careful not to overcook.

    Along with our pot of steaming broth, we also enjoyed the Pacific Sunset (PHp 1700), which consisted of live king crab, squid, tiger prawn, pork sausage, corn with a hint of spice and aromatics. I could hardly rank the various seafood in order according to my liking, since everything was equally delicious indeed.


    The Pacific Sunset came with this platter of garlic bread which was not crunchy as expected. You may forget it and opt for rice instead.

    On the menu, COCA offers rice in different variants: Shrimp Fried Rice (PHp 200, Small; PHp 300, Large), Roasted Duck Rice (PHp 280), Roasted Pork Belly Rice (PHp 280), and COCA Yang Chow Fried Rice (PHp 200, Small; PHp 300, Large). I bet the first three are super strong in flavor, so the best, if you still intend to eat flavored rice rather than just plain white rice, would be the Yang Chow. And that’s exactly what we had. The judgement? I loved it, more than David’s Tea House‘s version.

    Sliced thinly, against the grain, the tender slips of Steamed US Prime Striploin in Soy Sauce and Ginger (PHp 650) were a chamion. The meat was lean, supple and well-seasoned, like Maru Korean Restaurant‘s beef hash. It gets beefier when you get your second piece. If there’s one complaint to be made, it’s that it runs a tad on the greasy side. But sometimes, that’s exactly what makes it more appealing. In any case, white rice will be a great accompaniment.


    Price for Value: ★★☆☆☆

    A reliable, recommendable Thai-Cantonese spot is a hard to find these days, so I’m happy to point you to this one. However, unless you’re a gambling man, a meal here (or most other restaurants in SM Aura, for that matter) can feel a little unnerving because of the prices. With exceedingly expensive amount tagged to each dish on COCA Restaurant’s menu, the ordering process is most difficult. You have to make sure to get the right stuff to get your money’s worth, of course.

    Then again, if you want to skip navigating the list for long, feel free to order the same dishes we had as these represent a portion of sure-fire hits that are guaranteed to result in return visits.

    [schema type=”review” url=”https://www.facebook.com/COCArestaurantPH” name=”COCA Restaurant” description=”5/F SM Aura Premier, Sky Park, McKinley Parkway McKinley Hill, Taguig” rev_name=”For inquiries, contact (02) 218-1110″ author=”Rochkirstin Santos” pubdate=”2014-03-10″ user_review=”16″ min_review=”0″ max_review=”20″ ]

  • Review of Grilla Bar and Grill (Poblacion, Makati)

    Review of Grilla Bar and Grill (Poblacion, Makati)

    Grilla Bar & Grill in Makati isn’t exactly in my radar since it’s far from my place and I don’t like Filipino cuisine very much. Still, I had no qualms in attending Grilla’s taste-testing event last Saturday. This 2014, Grilla is celebrating a huge milestone as it remains to be standing strong in the restaurant business for 16 years. Wow! This only means that many customers are patronizing their food and are in full appreciation of their dishes which are scoured from all over the archipelago.

    Below is a picture of me and Grilla Bar & Grill’s head chef. Together with the owners, he welcomed everyone heartily. We were served with some seriously tasty food on an exotic yet accessible menu that eschews the entrees for something much more than your usual Filipino food.

    Review of Grilla Bar and Grill (Poblacion, Makati)

    Ambiance: ★★★★☆

    Dinner at Grilla is a dignified affair. Even with the menu comprising of mostly pulutan finds that complement beers and alcoholic drinks, the atmosphere is modern and classy. The lights are almost dim. The couches are comfortable, and the bar’s counter looks like the center of attraction upon entrance.


    This branch has two floors and both floor areas are spacious. Grilla Bar and Grill must be a hit for those celebrating their birthdays, graduation, anniversaries, job promotions, etc., as it can accommodate plenty of guests on board.

    Service: ★★★★★

    The staffs were friendly and service was good and fast. I can’t comment any further as we were held in a group for the special event and I’m not sure how they function in normal day-to-day dining scenarios.

    Food: ★★★☆☆

    We started with Tofu and Sigarilyas Sisig (PHp 145), which unlike the regular sisig we know, did not consist of pig cheeks, ears and snout. Rather, it was more like a treat for vegetarians. Little squares of tofu and chilies abound. Squeeze that calamansi to make each bite more flavorful. It’s the kind of “pulutan” dish that’s easy to love.

    Next was Ilocos Dinuydoy (PHp 300), a traditional Ilocano dish made of mashed squash and ampalaya with bagnet on top. When anyone at your table cries out with squeamishness, feel free to ignore them and order this to complete your meal with veggies and meat in one go. I didn’t eat the pork part. I can only comment that it smelled really good, one that would take you straight to “pork heaven.” The mashed squash was nice and the taste was not overbearing.

    There are times when you’ll want something more then just a sour soup that warms the soul. In these situations, if you’re fond of Filipino food, pretty much you would end up getting a bowl of sinigang soup. But check this out: Beef Kansi (PHp 345) is a cross between a sinigang and bulalo soup that’s famous in Bacolod. The taste of sinigang x bulalo indeed is super strong, so eat it with rice. A soup like this shouldn’t be relegated to just in the rainy season. You may be happy to enjoy it during summer, too.

    Inihaw na Manok sa Sinampalukan (PHp 225), or in English, grilled chicken in tamarind stock, is another dish that needs to be paired with rice unless you want that sourness and saltiness to emanate and rejoice in your mouth. The texture of the chicken was a knockout; its taste was just like fresh from the grill. After it’s put into the soup, the combination was structurally sound.

    Of the offerings, Inadobong Tilapia sa Gata at Sili (PHp 225) is the one I vote as best. The crisp fish came bathed in a pleasingly salty, buttery-coconut broth laced with some spice. The delicacy in the layering of texture and flavor was apparent. It’s good to eat the tilapia together with rice and those greens in a mouthful.

    Poqui Poqui (PHp 145) is simply eggplant torta cut into small strips. It’s a relatively light option among all these dishes. I prefer it with tomato catsup. 🙂

    Lechon Liempo ala Cebu (PHp 850/kg) looked so fatty so I didn’t bother to taste it even a bit. I thought the pork actually went overboard on the oily cravings upfront. With visible pools of grease, the meat might have lacked the wealth of flavor that serves as a lifeline for many of health and diet-conscious folks. It’s okay to give it a shot if you’re really a huge fan of lechon liempo.

    Cebu is known for its chicharon and Grilla Bar and Grill’s Chicharong Cebu (PHp 160). The pork skin was freshly fried and it had all the right textures: crispy, crunchy and bubbly. It gives you much more than your average snack. It’s obviously not the healthiest or most sophisticated, but just the best when you’re hungry, broke drunk or all three.

    Pork BBQ and Salted Egg Triangles (PHp 185) had a sheer contrast of salt and sweet tastes. Dip the fried triangles in vinegar and you might find yourself gasping in awe. However, again I warn you: the dish is quite oily. Soak it on tissue paper to rid some excess oil.

    Grilla-a-Palayok (PHp 695) consisted of maya-maya, mussels, shrimps, clams, thinly sliced beef and pork shortplate cooked over very hot stones served with pork lemongrass broth, sinamak, grilled eggplant and nilasing na mangga. The soup base, poured from the kettle, was lightly sour. I don’t know what the kitchen was trying to imply but we found that there were still sands inside the shells (clams and mussels). Did they purposely wanted to retain the sands? Of course, there’s the natural saltiness we tasted. On another regard, the presentation of food was unavoidable. I mean, look at that smoke from the earthen pot!

    Okay, let me take back what I said… More than the Inadobong Tilapia sa Gata at Sili, the Halo Halo Spring Rolls (PHp 135) which was made of jackfruit and banana wrapped in spring roll wrapper (lumpia/turon) topped with ube ice cream was the one I liked best. This dessert came as a delightful surprise. With warm spring rolls and decadent cream, it’s the perfect ending to a scrumptious Filipino meal.

    Price for Value: ★★★☆☆

    We walked away really stuffed. Grilla Bar and Grill in Makati is an all-time good restaurant you’d want to visit for a good bonding with friends, especially those who want to get high at night. With entrees ranging from over PHp 100 to PHp 400 on the average, the prices are friendly. It’s wise to share small plates as food’s portion sizes are generous.

    If you’re into drinking alcohol, their menu is perfectly set up for it. My only advice is to order rice because almost all the dishes are very salty. Probably that’s what Ilocos cuisine is primarily about.

    Thanks, Aldous, for the invite!

    [schema type=”review” url=”https://www.facebook.com/GrillaPH” name=”Grilla Bar and Grill” description=”8491 Kalayaan Ave. corner Rockwell Drive, Poblacion, Makati City” rev_name=”For inquiries, contact (02) 899-8775, (02) 899-6722″ author=”Rochkirstin Santos” pubdate=”2014-03-10″ user_review=”15″ min_review=”0″ max_review=”20″ ]

    Other branches:
    Ground Floor, Promenade, Greenhills, San Juan City | 02 7266200
    Sumulong Highway, Across Valley Golf, Mambugan, Antipolo City | 02 5700499

  • Review of David’s Tea House (SM Mall of Asia, Pasay City)

    Review of David’s Tea House (SM Mall of Asia, Pasay City)

    When it comes to comfort food, burger, fries, mac and cheese and pizza are bound to come to mind. Now that it’s March, your idea of comfort could use a little update. There’s nothing more comforting than food you’ve been eating while growing up. To me, it’s Chinese food, which half of the world, if not more, also crave for.

    To keep us fueled, last Tuesday, we were treated to a “thanksgiving lunch” by colleagues in one of the most famous Chinese restaurants in the country: David’s Tea House, SM Mall of Asia. Yay! This branch of David’s Tea House in MOA is relatively new, as the restaurant has moved from the front side (near Hypermarket) to the back side facing Seaside Boulevard.

    Review of David’s Tea House (SM Mall of Asia, Pasay City)

    Ambiance: ★★★★☆

    With tall seats, high ceiling, huge chandeliers and spacious dining area that could fit about 70-80 people, David’s Tea House in MOA displays modern interior design with a cozy vibe. The place was quiet since we were the only customers there, even at the peak of lunch hour. It was like the room was reserved all for ourselves, yet it didn’t feel wrong but just provided us with an advantage: shorter waits. It might be an exact opposite story come dinnertime.

    Service: ★★★★☆

    Our orders arrived fast. The waiters refilled water and tea and fulfilled requests quickly, too. They were kind and polite, but what could add another star to this rating would be their smile. They all seemed so tense and serious. A pleasant smile would invoke a charming countenance and make customers feel more welcome. As long as they are doing their job well, that’s okay I guess.

    Food: ★★★★☆

    As an appetizer, the Nido with Quail Egg Soup (PHp 245) may be the most basic, almost tasteless soup that will surely cleanse your palette and soothe your stomach for the dishes to come. This soup was not the best version I came across, but still it was okay.

    The kitchen of David’s Tea House produces a very fine plate of Yang Chow Fried Rice (PHp 195). Of all items on the menu, I think this is the one that’s most ordered. The perfectly cooked grain rice was mixed with bits of fried eggs, salty ham, small shrimps and green peas for that much needed dose of herbal brightness.

    We also had Pineapple Fried Rice (PHp 255), which is similar to how the Yang Chow Fried Rice tastes but with added pineapples. This is another Chinese classic with a twist. I liked how the sweetness of pineapple merged with the fried rice’s flavor. The smell could instantly put everyone in a good mood.

    For our vegetarian viand, Buddha’s Delight / Lo Han Chai (PHp 240) was served. Filled with mushrooms, bamboo shoots, carrots and young corn, David’s Tea House’s lo han chai was not enjoyable mainly because it didn’t have many ingredients that are typically present in the oriental dish.

    I was silently hoping for glass noodles, wan yu (dried cloud ear fungus) and dried gluten balls. Like always, when dining out with friends, I notice that anything that seemed like a herbivore’s meal would always be the bridesmaid and never the bride. Truth be told, the vegetables were again overshadowed by the meat. Up next: chicken, beef and pork.

    The Crispy Fried Chicken (PHp 250, half) was a hit on our table. The chicken skin’s crispiness was so addictive that one might want to put a ring on it! The white meat was lean and even without adding extra sauce or condiments, the taste was satisfactory.

    Credits must go to the chef as the natural taste of ampalaya in Beef with Ampalaya (PHp 265) was pronounced without being too bitter. The bittergourd itself would have made the meal, but the soft and tender beef really sealed the deal here. Taking the entire saucy dish to new levels of deliciousness, the thin slices of beef did not give us a hard time to chew.

    I had initial reservations about trying the Fried Spareribs with Salt and Pepper (PHp 240) because it’s pork. The last thing I wanted was to be punished by formations of red patches and acne only to discover later that eating it is not worth the investment. Anyhow, I took the knife and cut a piece of spareribs for a small bite. My say? The spareribs punched way way above its weight in flavor. It was savory, so even if I do have an acne now on my forehead, it’s well compensated.

    Finally, we had the Fish Fillet with Beancurd (PHp 340), my favorite among all these food. Actually it was ordered just as an “insurance policy” (we had too many food already), which paid off. I loved that the skin of the beancurd and fish fillet was fried and still crispy outside despite that they were swimming in sauce.

    In any way it’s cooked, the fish may not have the sex appeal of an oyster, but it’s got romance. And with a sip of David’s Tea House’s light jasmine tea, it’s true love. ♥

    Price for Value: ★★★★☆

    David’s Tea House is a restaurant that can boost your confidence in spending for authentic Chinese food specializing in the taste of Hong Kong. Portion sizes of food are good for sharing, making food prices here totally reasonable in my sunny corner of the universe. If you’re really on tight budget, simply getting the Yang Chow Fried Rice (their flagship) sans additional viand may be fine as a completely filling meal.

    David’s Tea House in MOA accepts reservations for parties of all occasions. Book a party and avail of their free photo booth. Discover how and why their name became famously synonimous with hotpot table top cooking with their shabu shabu packages: PHp 780 for 2-3 people and PHp 1080 for 4-5 people.

    [schema type=”review” url=”https://www.facebook.com/pages/Davids-Tea-House/300346420010360″ name=”David’s Tea House” description=”11113-1114 G/F, Entertainment Mall, North Wing, SM Mall of Asia, Pasay City” rev_name=”For inquiries, contact (02) 556-0204″ author=”Rochkirstin Santos” pubdate=”2014-03-08″ user_review=”16″ min_review=”0″ max_review=”20″ ]

  • Review of Tipsy Beans Coffee Shop (Highway Hills, Mandaluyong)

    Review of Tipsy Beans Coffee Shop (Highway Hills, Mandaluyong)

    Nestled along the borderlands of Mandaluyong, Tipsy Beans Coffee Shop serves a menu of comforting and familiar fare: coffee and liquor. The concept is creative just like that of Da.U.De. Tea Lounge (where tea is infused in drinks and food). In sheer comparison, Tipsy Beans uses whiskey and white wine to bring out flavors in some of its dishes. Are you ready for a “redefined coffee experience“? Read on for a thirst-quenching review of Tipsy Beans! 😉

    Tipsy Beans Coffee Shop started its course of business in June 2013. While fairly new, it has been attracting many customers which are mostly from Califonia Garden Square, the residences and commercial offices in the vicinity. Last Saturday, G and my sister tagged along with me over lunch for another foodie adventure. Tipsy or sober: Which side are you on?

    Review of Tipsy Beans Coffee Shop (Highway Hills, Mandaluyong)

    Ambiance:  ★★★★☆

    A cozy dining room easily reflected by the transparent glass walls greets customers on their way in. Not long after you sit down to a quick meal at Tipsy Beans Coffee Shop, the venue sends out a message. Don’t get me wrong; no words are spoken, but the overall interior theme says a lot.

    Each wall is designed with different accents, contributing to a cohesive attractive whole. Quotes about coffee, signages, life lessons, lovers’ keys, freedom board and dangling Instapics make up for the playful and casual vibe of the place.

    Instead of candles, vase or flowers as the table’s centerpiece, Tipsy Beans decided to have these two bottles of liquor on top of coffee powder to kick off the meal’s presentation. To me, it’s the coffee shop’s way of saying, “Hey, you came for the coffee and booze in one sip, right?” Might as well start to feel and get at it.


    Service: ★★★★★

    Tipsy Beans Coffee Shop has only a handful of employees, but few does not mean inefficient. Service was fast and staffs were eloquent and friendly. They are the smiling kind but not the overly peppy which is annoying. There’s a rather warm vibe on the attitude. It also didn’t take long before I met the owners, and they made us feel so comfortable with personal service that you don’t get at many coffee houses these days. Yes, we felt  at “home” right there.

    Food: ★★★★☆

    The menu is basically divided into “Sober” and “Tipsy” food and drinks categories. You will find several unexpected dishes such as the Drunken Hungarian Sausage (PHp 128), Gin Margherita Penne (PHp 128) and Beer Buttered Fish Fillet (PHp 80). There are also classy ones such as Good Ol’ Chicken Pesto Sandwich (Php 95) and Creamy Carbonara (PHp 118), which likewise are posted as their suggested viands.

    With all interesting names on the menu, choosing was hard. We ultimately asked for house recommendations and gravitated first toward the Cheese Steak Bomb (PHp 95). The name promises a bomb of cheese steak, and I expected it to be so. The portion did not turn out to be substantial, and it didn’t seem like “the bomb.” Despite that, I thought the sandwich tasted nice. Potato chips on the side somewhat single-handedly transported this dish to a happy place.

    Next, we had the Spicy Tuna Pesto (PHp 128) which was spiked with pesto herbs, tuna and crushed nuts. The spice did not sing the high notes I had hoped for. The pesto flavor dominated and registered loud and clear. Accompanied with garlic bread, this depth of this pasta dish took a turn for the better. The strands of pasta have been handled with care; they were not too starchy but dense and quite toothsome. Each forkful, with a few spins, gathered a winning bite.

    Have you ever tried putting sisig as bread pan’s filling? These Delectable Sisig Triangles (PHp 75) were pleasingly subtle, allowing the real taste of sisig take center stage. I think it’s an exceedingly comforting merienda to have, especially if you’re fond of Filipino food. The crusty bread sopped up the taste just fine as well.

    Tipsy Bean’s Bacon Milkshake (PHp 95) is a stunner that may just be always worth your perusal. Imagine bacon and milk mixed together – so unique. You get to taste a smoky flavor of real bacon bits in a milkshake! According to the owner, the bacon bits are pan-fried on their stone-coated frying pan fresh before adding to the milkshake. How cool is that? 🙂

    We resorted to choosing two coffee-based drinks. One is the sober variant: Oreo Frappuccino (PHp 95). The topping of frappe loses its lusciousness after awhile, as the whipped cream tends to melt down to the table (a bit messy). For that reason, you want to drink it fast. On the other hand, you can still savor the flavor. File this dilemma under “Good Problems to Have.” This drink is beautifully composed with a mini Oreo on top, and the rest of the drink has both coffee and chocolate flavors in tango.


    For the tipsy variant, we chose Irish Cream on Coffee Rocks (PHp 80). It tasted most like Bailey’s Irish Coffee, but this alcoholic concoction was made with whisky. I assure you, this stuff is inherently delightful; it can please everyone. If you have a sweet tooth, waiting for the coffee rocks to be merged with the smooth cream flavor would be a good idea as sweetness becomes more intense. How the mixture of dairy and alcohol happen to be silky remains a puzzle to me.


    When I think of the ultimate sensuous desserts, cupcakes just about tops my list. As a great meal-ender, we had the Maltesers Chocolate Cupcake (PHp 55). Rich and supple, this Maltese chocolate-laden cupcake envelops the mouth in a way similar to a rich chocolate cake. Note: This is not available on the menu as a regular item, and the cupcake flavors are limited each day in the coffee shop.


    Price for Value: ★★★★☆

    Tipsy Beans has good ambiance, great service and food and drinks that are matched with affordable prices. To top it all off, they offer free wi-fi which is always a bonus for those of us who work on the Internet. So what more could I ask for? The only con is that I don’t live very close, but I’m willing to go out of my way sometimes to get their delicious coffee. 🙂 Try it and you’ll love it.

    [schema type=”review” url=”https://www.facebook.com/tipsybeans” name=”Tipsy Beans Coffee Shop” description=”50 Domingo M. Guevara, Highway Hills, Mandaluyong” rev_name=”For inquiries, contact 0917 4188747, 0922 8200082″ author=”Rochkirstin Santos” pubdate=”2014-03-04″ user_review=”17″ min_review=”0″ max_review=”20″ ]

  • Review of Bellini’s Italian Restaurant (Cubao Expo, Quezon City)

    Review of Bellini’s Italian Restaurant (Cubao Expo, Quezon City)

    Honestly, I don’t know how to start this post without sounding too negative at once, but I cannot sugarcoat things and pretend that we had a nice experience dining at Bellini’s Italian Restaurant in Cubao Expo (formerly Marikina Shoe Expo). Bellini’s is totally disappointing! There, I said it—out loud, though virtually, to the world.

    Anyway, the reason why we chose Bellini’s for lunch last Thursday was that there’s not many unique and specialty restaurants near SM Cubao, where we had meetings the entire day. My boss checked FourSquare and found Bellini’s. A mix of good and bad reviews were shared by customers through blogs. What’s up with the inconsistency? Ah, maybe timing is an important factor. If it’s so then our timing was definitely the worst. You’ll learn why below.

    Review of Bellini’s Italian Restaurant (Cubao Expo, Quezon City)

    Ambiance: ★★★★☆

    No doubt, the ambiance in Bellini’s was enchanting, warm and fancy. Oozing with personality, the three separated dining areas in Bellini’s were nicely decorated with seemingly embossed European art-inspired murals that looked grand.

    Contributing to the laid-back feel was the brick design and wine bottles arranged on the wall. The lights were dim, setting off a romantic mood for couples. Privacy and intimacy could best be enjoyed, as quietness reigned despite that the place wasn’t eerily empty during the peak of lunch hour.

    Service: ★☆☆☆☆

    I took a five-second moment to make myself comfortable, while still appreciating the interior design of the dining room. The waiter handed each of us a copy of Bellini’s menu. Before turning to the first page of the clear book folder, we were offered appetizers. The waiter suggested foccacia bread and quickly, we said okay (without knowing that it’s not complimentary).

    My boss gestured that the owner of the restaurant, Signor Roberto Bellini, was seated right next to our table. When I turned to his direction to see, he greeted us in indistinct language which could be understood as either “welcome” or “hello” or “enjoy.” I said thanks, smiled and thought that was the end of our conversation. But then Roberto Bellini acted differently (wildly) when he saw that I took a shot of the first page of Bellini’s menu with my iPhone camera. He got mad and explained that taking pictures of the menu is not allowed. My boss said it’s for the blog, but Mr. Bellini shook his head and refused to accept the answer.

    What’s the big deal? Is Bellini’s menu camera-shy? It was as if the ingredients, contents of their recipes and other precious secrets were all listed on the menu and we were taking them away to replicate for our own business. Wah lau! Their menu is far from being comprehensive; it contained only a listing of food names side by side the prices. After receiving the rather rude sermon, I thought… never mind, it’s not my lost. The “unwritten rule” is still a rule made by the owner and the least we do as customers is to abide by it, right? Oh well, moving on…

    Side comment: I think menu pictures are useful to inform potential customers what the restaurant serves and help them make choices if they’re going in or not. Zomato has been doing this as it’s found very beneficial for the food establishments as well, in terms of marketing and publicity. Note that MunchPunch’s captured menu for online reference is outdated.

    I felt pissed and offended when Mr. Bellini continued to talk about the issue with his Italian friend in Italian while we were waiting for food. Maybe he thought we would not understand, but I heard the keywords “blog,” “camera,” “photo,” and “menu” very clearly. Tsk tsk. That was very unethical.

    I mean, everyone has the right to speak in the language they know best, but in this case, he was like stabbing me (a customer) on the back. He knew that we were there and he still went on. How impolite!

    Aside from the ill attitude of the owner of Bellini’s Italian Restaurant, another bad feedback is that servers were not attentive. I had to stand up and go to the counter across the main door or look for service attendants around the dining room to call them.

    Food: ★☆☆☆☆

    For appetizers, we had the Bread Sticks and Foccacia Bread with Olive Oil which we thought were both for free. I learned later that the foccacia bread costs PHp 100. Usually, Italian restaurants serve these pieces as complimentary, right? The long bread sticks were almost tasteless, and I agree with a blog post which suggested that these bread sticks should not be touched unless one is super hungry. The foccacia bread was soft but not as warm as I expected.

    We had to go back to work immediately, so to make sure that we get the best of Bellini’s in the shortest time, we obediently followed the staff’s house recommendations on pizza and pasta.

    For pasta, we had the Pasta Cinghiale (PHp 400), which was not even on the menu. The waiter said this variant is special because it’s topped with a sauce of wild boar stewed in tomatoes. It’s almost a rarity since not many restaurants serve that same dish. Sadly, the wild boar pasta turned out to taste bland and the wild boar bits were hardly noticeable.

    No herbs were present and the tomato-based sauce did not taste of ripe, juice tomatoes. There was no balance of acidity and sweetness as it tasted just bland and unappealing.

    We also shared the Ravioli al Tartufo (PHp 270) which in plain English means Spinach and Ham Ravioli in Truffle Sauce. Out of the six pieces of raviolis on a plate, the fillings in two were cold and the rest was either hot or warm. What does this unevenness imply?

    I’m thinking they were not made fresh from the kitchen but just taken from the refrigerator and then heated. Like the pasta, the tomato sauce used in the ravioli al tartufo did not taste good. It looked dull without the nice chunks of tomatoes. Compared to the quality and taste of raviolis by Bistro Ravioli, El Cangrejo, Balducci Ristorante and Deli and L’Opera Ristorante Italiano, Bellini’s raviolis were a let-down.

    With thin and crisp crust, the Quattriza (PHp 610) consisted of these four flavors: cheese, veggies, sausages and anchovies. Each had its distinct taste but none was praise-worthy. I’d rather go to Pizza Hut, Shakey’s or Greenwich anytime.

    Finally, our plates were taken out and red wine courtesy of Bellini’s was served to wash the food tastes all down. The red wine tasted like the standard red wine in our church during service minus the kick of alcohol. It tasted like sweet grape juice, a nice end to our meal. It might be the only thing that I liked.

    Price for Value: ★☆☆☆☆

    Sigh. I must admit, Bellini’s Italian Restaurant in Cubao Expo got the atmosphere right. However, with poor ratings on food and service, the expensive prices tagged on food are not worth their value. It’s easy to figure that this restaurant failed on multiple infractions. Needless to say, I won’t be going back for another terrible experience.

    [schema type=”review” url=”https://www.facebook.com/pages/Bellinis-Italian-Restaurant/173168406043533″ name=”Bellini’s Italian Restaurant” description=”Cubao Expo, 68-69, Gen. Romulo St., Cubao, Quezon City” rev_name=”For inquiries, contact 9132550″ author=”Rochkirstin Santos” pubdate=”2014-02-28″ user_review=”7″ min_review=”0″ max_review=”20″ ]

    Operating hours: 11:30am-11:00pm

  • Review of Mamou (Serendra, Bonifacio Global City) – A Valentine’s Day Special

    Review of Mamou (Serendra, Bonifacio Global City) – A Valentine’s Day Special

    Last Friday, I took a vacation leave from work to celebrate Valentine’s Day with Louie. We had a celebratory meal at Mamou, Serendra and walked down memory lane as well in Bonifacio High Street where we spent V-day five years ago. ♡

    As foreign as it may sound, Mamou is totally a 100% Filipino-owned restaurant. Mamou (pronounced as “ma-moo”), we’ve learned from the “Matter of Fact” section on the place mat, is what Malou Fores’ nephew used to call her, and the rest is history! This restaurant specializes in steaks: USDA prime grade beef in different cuts and done-ness. However, we didn’t go to Mamou for their steak because try as I might, even a massive hunk of tender beef in front of me won’t appeal as tempting. 😛

    Review of Mamou Serendra (Bonifacio Global City)

    Ambiance: ★★★★☆

    Red walls, black and white checkered floor tiles, and wide counter across the dining area—all these remind me of the restaurant I used to design back then in Restaurant City, an app on Facebook. 🙂 The relaxing and modern vibe tends to gear toward welcoming a casual yet elegant crowd and environment. And oh, look at the bright, candle-inspired chandeliers! The color seems to be observing Valentine’s day all-year ’round. The place can get pretty noisy though when more dining customers talk at the same time.

    Service: ★★★★★

    I was surprised when the waiter made a hand gesture to hook my bag under the table. I smiled and said it’s okay for me to do it on my own. I liked the servers’ attitude here: courteous, responsive and friendly. They have the kind of customer service that’s fit for a classy environment.

    Food: ★★★★☆

    After being caught in heavy traffic jam, we came in late for our reservation but still just in time for lunch. For complimentary appetizer, a basket of bread with regular and wheat sourdoughs was given with an ample helping of butter on the side. The bread was soft and tasted fresh but not phenomenally delicious.

    We were glad that our actual order was served quickly. Succulent, juicy and not overly oily, the Tofu and Spring Rolls (PHp 210) with vinegar and sweet chili sauces were a unique take on the traditional Shanghai rolls. The crunchy lumpia skin gave way to mashed tofu, ubod and tinapa. Taken together, few comfort foods can compare.

    The sweet white flesh of the Fish Mamou Katsu (PHp 300) righted all wrongs, with nearly melt-on-your-tongue tenderness. The fish fillet had an impossibly delicate and crispy crust that held its shape just long enough to be briefly dipped into the apple tartar sauce. While Louie liked the condiment, I thought the breaded fish was better without it. The red buttered parsley rice that came with the dish merely delivered a straightforward performance. More glutinous than the white rice, the red rice tasted so healthy and wholesome.

    Mamou is also famous for its Roast Pork and Chicken (PHp 345, half). Many other restaurants we know may have the same name on their menus, but Mamou’s monstrosity made of citrus rubbed pork and chicken, buttered onions, red Cuban rice, cinnamon saba and black beans taste far different for sure. Yes, their version is worth the praise, though perhaps not to such an ecstatic degree that it receives.

    I tried a tiny chunk of the roast pork and thought it was tasty but not sublime. The roast chicken almost tasted the same, so the highlight of the plate for me were the black beans and the banana. 🙂 The contrast of flavors worked wonders. Overall, diners can best enjoy this entree by alternating each piece as their taste buds find fit.

    Price for Value: ★★★★☆

    Mamou’s diverse menu piques the curiosity of the insatiably food curious like me. Prices are mid-range and the dishes in terms of portion, quality and presentation were all well worth. We had a great time. I thank Louie for bringing me here and breaking my misconception that Mamou only serves a lot of steak and other meaty food that signal a turn-off.

    Apparently, Mamou’s menu features plenty of vegetarian finds I’m very interested about. To name a few, there’s the Vegetarian Adobado with Pickled Ubod (PHp 295) made with tofu, saging saba, pickled ubod, white or red buttered parsley rice, Mamou’s Shroom Burger (PHp 495) that has a portabello and shiitake patty on buttered bun, with lettuce, tomato and onion, and Truffle Flavored Vegetable Mushroom dip with Whole Wheat Melba Chips (PHp 195). I can’t imagine how these taste right now, but I’m definitely in for some surprise in our next visit. 😀

    [schema type=”review” url=”https://www.facebook.com/mamouahomekitchen” name=”Mamou – A Home Kitchen at Serendra” description=”Unit 1C – 15 G/F Serendra, Fort Bonifacio Heights” rev_name=”For inquiries, contact (+632) 856-3569 / (+632) 909-5741 (+63917) 816-2668 or email eat@mymamou.com” author=”Rochkirstin Santos” pubdate=”2014-02-18″ user_review=”17″ min_review=”0″ max_review=”20″ ]

    Operating hours:
    Mon – Fri: 12:00 pm – 3:00 pm, 6:00 pm – 10:30 pm
    Sat: 11:00 am – 3:00 pm, 6:00 pm – 10:30 pm
    Sun: 10:00 am – 3:00 pm, 6:00 pm – 10:30 pm

    Other branch:
    Mamou too! Rockwell
    L R1 148A, Rockwell Power Plant Mall, Makati City
    Tels. (+632) 822-6218 / (+63917) 806-2668