Rochkirstin | com

Category: Search by Type

Review of Milk Cow Philippines (Eastwood Mall, Libis, Quezon City)

Friends in Eastwood, you’re in luck! At the end of a hectic work week (or day), you have a new chill spot where you can wind down, relax and enjoy healthy dessert options just nearby. This spot I’m talking about is a premium organic dessert cafe called Milk Cow located at the ground floor of Eastwood Mall in Libis, Quezon City.

Milk Cow serves organic soft ice cream, coffee, macarons and other sweet treats. What’s so interesting about it? You may ask. Well, there’s a lot of cafes and restaurants popping up in all corners of the city serving ice cream, but you will be fascinated to try Milk Cow’s version as it’s made from organic cow’s milk. Hence the name, Milk Cow! 😉

Milk Cow is originally from South Korea and has branches in Japan, Malaysia and now the Philippines. It opened its first store in the country last Saturday, December 20, 2014. As a treat for its grand opening, Milk Cow Philippines offered one free ice cream for the first 200 customers to line up starting at 2PM—right after the ribbon-cutting. I was pleased and honored to be one of the chosen bloggers invited to cover the event. 🙂

President of Milk Cow Philippines Seann Tan

Review of Milk Cow Philippines (Eastwood Mall, Libis, Quezon City)

Ambiance: ★★★★★

With a relatively small interior fit for no more than four tables, you can be assured privacy with quiet ambiance. It’s spacious enough to go around without bumping other customers. Color theme is cheerful and pleasant to the eyes.

There were no displayed frills on walls, but one thing that rendered me to slow down and take a second look was the playing Milk Cow ad at the cashier. Lee Jong Suk and Go Joon Hee looked so cute! 🙂

Service: ★★★★★

Service was immaculate. You can expect utmost attentiveness to your needs from the friendly staff behind the counter. The team is knowledgeable and is fast to serve orders. Other than that, I see that everything else is self-service.

Food: ★★★★★

Milk Cow has taken South Korea by storm since 2013, and I’m quite positive that it will do the same here in the Philippines. The menu looked so concise and neat, starring organic soft ice cream and an assortment of toppings.

Going by the staff’s recommendation, I got the best-selling variant: Milky Cube “M3” (PhP 170) which is ice cream in cup paired with the natural honeycomb.

I love the taste and fragrance of cow’s milk, so I instantly fell in love with this one, too. Smooth and creamy, Milk Cow’s ice cream was well-balanced in its sweetness and had fresh dairy flavor, unlike ordinary ice cream that’s made from heavy whipping cream.

Moreover, what’s amazing was that the honey in the honeycomb was naturally sweet—sugar-free and preservative-free. Since I could not “chop” the honeycomb to smaller, bite-size pieces using the plastic spoon provided, I just chewed the entire cube to drain the honey in my mouth. It felt like eating honey straight from the hive. The Milky Cube was a clear winner and I almost couldn’t get enough of it! 😛

The sheer indulgence was followed by another great tasting experience. I tried two flavors of Milk Cow’s macarons, namely the Baileys (PhP 60) and the Salted Caramel (PhP 60).

Packed in individual plastic pouches, both macarons were flawless and were not overly crumbly or messy. The shells were consistent top and bottom.

With thick creamy layers, the macarons were rich, equally chewy, and sweet without being overpowering. Each tasted distinctly and true to flavor. I liked the Salted Caramel more as it had the perfect balance of caramel and a hint of salt that I craved. ♥

Update (Posted on January 19, 2015):

Yesterday, I returned to Milk Cow this time with my family as anticipated. 🙂 Among the 12 varieties, the three that appealed most to my dad and sister’s liking were the Milky Cube (M3), Green Light (M6), and Mango Tree (M9). Green Light was made with mint syrup and almond crumble. After finishing one spoonful, I knew and declared that this addictive flavor is my new favorite. On the other hand, the Mango Tree didn’t taste bad either. Topped with cotton candy, the soft ice cream’s dominating taste was that of apple syrup and tangy/sweet mango slices.

Price for Value: ★★★★☆

The idea of soft ice cream and honey together is something new in my book. I will definitely return for a second round. The Milky Honey “M2” (PhP 150) also looked interesting. It’s complemented with natural liquid honey, which is 100% natural honey from honey farms in Tasmania and Sydney. Wow!

I personally think that prices of items here are quite reasonable since Milk Cow uses organic and quality ingredients. Also, when compared to other ice cream parlors and cafes or stalls selling ice cream, prices are at par.

[schema type=”review” url=”https://www.facebook.com/MilkcowPH/” name=”Milk Cow” description=”Ground Floor, Eastwood Mall, Libis, Quezon City (across California Pizza Kitchen and Mr. Kurosawa)” author=”Rochkirstin Santos” pubdate=”2014-12-23″ user_review=”19″ min_review=”0″ max_review=”20″ ]

December 23, 2014
Review of The Six Pack Chef (Low Carb Diet Meal Plan)

“How to keep good health in check after eating all delicious food consumed in the holiday parties” is at the center of my mind. In this time of the year, when living the “healthy diet” is feeling out of reach, it’s great to be reminded to have a low-carb diet by The Six Pack Chef.

Chef and US-Certified Fitness Professional and Fitness Nutritionist Karl Jude Boo of The Six Pack Chef, sent me meals that he prepared with fresh and high quality ingredients. All meals, he noted, were passionately and carefully prepared from scratch—nothing canned and preserved. I trust his words and I could honestly attest to that after the taste test.

Review of The Six Pack Chef (Low Carb Diet Meal Plan)

Service: ★★★★★

I hear lots of tardiness stories from customers of other food delivery services especially on the first day of delivery when they’re having troubles finding the location/address. The Six Pack Chef draws a good difference that highlights professionalism. Jude promised to deliver on a certain day and time, and I’m impressed that the food package did not come late. Service was fast and efficient.

The Six Pack Chef’s customer service team is available from Monday to Saturday to provide personalized assistance. Feel free to leave a message through their contact page.

Food: ★★★☆☆

The Six Pack Chef concerns not only on the calorie count of the food to be consumed but also the kind of quality of food, the macro-nutrient split/count and the micro-nutrient count. Unlike other meal prep service in Metro Manila, The Six Pack Chef focuses mostly on proper nutrition but still within a specific number of calories.

Provided for me to try were three meals and a power snack which completed the Project Fat Loss, a low-car diet for one day. Jude explained that “a diet is considered low-carb when the total carbohydrate intake is 0-20% of your total caloric intake. When going low-carb, it’s important to increase protein and good fats consumption when lowering carbohydrate intake to ensure that your body is provided proper amount of nutrients and immune system optimally functioning.” This also ensures that there is no crash of energy levels, performance levels are still high (even for athletes), and fat loss and not just weight loss is achieved.

Meal 1 – Devilled Eggs on a Bed of Spinach

Blending two key ingredients into one, the Devilled Eggs on a Bed of Spinach appeared like a simple affair. I had this for breakfast and I thought that the first bite was an epiphany. The Six Pack Chef didn’t mix fancy components or oddly textured garnishes into the eggs, but the dish turned out to be good. These eggs and spinach can also be likened as a nice pair for a bite-sized snack.

Meal 2 – Tenderloin Steak with Onion Jam and French Beans (Note that the portion of food in the picture below is only half of what’s inside the actual package since I’m not used to taking bigger servings of meat in my diet. These containers are what I take with me to work for lunch.)

The tenderloin steak was tender, juicy and not dry. Clearly, it was not too cooked as I saw a bit of blood in between the cuts. The flavor was purely of beef and no other sauce or buttery condiment included—which was sad since I hoped for it to be accompanied by either one of the following: mushroom sauce, green peppercorn sauce, blue cheese sauce or red wine reduction sauce.

For a high protein and low carb diet, the exclusion of sauces and condiments must be a standard. After all, this diet is all about enhancing fat loss and muscle-building to improve health. Complementing the pieces of beef were the French beans which I enjoyed. They were crispy, fresh and tasted so green.

Meal 3 – Oat Lemon Chicken with Tomato and Eggplant Rice Pilaf

I’m sorry to report that I didn’t taste the lemon and I missed the tangy twist in the Oat Lemon Chicken. I appreciate the boneless and skinless chicken though, and I recognize its importance as an essential to any fitness and bodybuilding diet.

The Eggplant Rice Pilaf was a lovely, thick and sticky rice dish, full of satiny chunks of eggplant in rich tomato base. Adding a blob of creamy smooth yogurt to smooth it all out in the mouth may help to perk up the flavor. Then again, I’m not sure if this will contribute any good to the low-carb diet we’re trying to achieve here. 🙂

Power Snack – Carrots and Celery with Cumin Mayo

This power snack was refreshing and not exactly tasteless. Brightly colored and al dente, the vegetables were crunchy and good with the cumin mayo.

Macro-nutrient breakdown of meals:
Fat (grams): 65 (42% of your total caloric intake)
Carbs (grams): 80 (22% of your total caloric intake)
Protein (grams): 130 (36% of your total caloric intake)
Total Calories: 1425kcal

Price for Value: ★★★☆☆

The Six Pack Chef offers two kinds of meal plan packages:

The Project Fat Loss, inclusive of three meals and a snack, costs PhP 700/day or PhP 3500/week + delivery fee. This meal plan package is designed with the fitness enthusiast in mind. This is best for those who: do not have time to do groceries and prepare their daily/weekly meals, people who are just starting out on their fitness journey, those want to improve their overall health and body composition, want to lose body fat and are looking to change their over-all physique.

The Project Olympian, inclusive of three meals and a snack with larger servings than those of the Project Fat Loss, costs PhP 950/day or PhP 4750/week + delivery fee. This meal plan package is designed with the athlete in mind and is best for those who: do not have time to do groceries and prepare their daily/weekly meals, perform high and intense levels of activities most days of the week, are athletes or hardcore gym goers, need a higher caloric and macro nutrient intake and are looking to increase lean muscle mass.

Question is if The Six Pack Chef meal packages have good value for money. I think the answer depends on the need and budget of the person. If I were to base the price value on the cost of the ingredients I’m familiar with, the taste of food and the portion, I’d say I find the price expensive.

In fairness, a good justification for the pricing is that the ingredients used are mostly organic. All of Their beef supply are grass-fed coming all the way from Bukidnon and shipped to Manila weekly. The vegetables are also organic coming from Sky Garden Organic Farm of Benguet. Another is that their servings as you may have noticed are necessarily larger than other meal services.

Elseways, The Six Pack Chef will be a hit for those who truly need to lose weight and/or gain muscle mass healthily but don’t have the luxury of time to visit the grocery store, research and decipher which food to choose and recipes to make for daily meals.

With the help of The Six Pack Chef, you can be sure that you can fulfill your fitness and health goal of becoming leaner, healthier and stronger. All you have to do is contact The Six Pack Chef (see info below) and wait until the packages come straight to your door.

The Six Pack Chef will be officially launching their service on January 12, 2015. If you want to kick-start your fitness journey, you may now start to book your slot today. 🙂

[schema type=”review” url=”https://www.facebook.com/thesixpackchefph” name=”The Six Pack Chef” description=”For inquiries, contact 0915-461-0721 / 0912-313-6813 / 02 828-8421 or email contact@thesixpackchef.ph” author=”Rochkirstin Santos” pubdate=”2014-12-22″ user_review=”11″ min_review=”0″ max_review=”15″ ]

December 22, 2014
Review of Tonchaya Japanese Kitchen and Bar トン茶屋 (The Fort Strip, Bonifacio Global City)

Aside from Chinese food, Japanese food is also my favorite. I appreciate the subtlety and complexity of its flavors very much. Sadly, I don’t have the budget to fly to Japan to eat the best Japanese food whenever I feel like it—at least not until a lottery winner would freely donate some % of the cash prize to me. 😛 So for now, Tonchaya Japanese Kitchen and Bar トン茶屋 at The Fort Strip, Bonifacio Global City will do. And it does so pretty well!

Last Sunday during lunch, we were told that stepping into Tonchaya (or Ton’s Kitchen, when translated to English) is about as close as entering an izakaya in Japan. Its design and arrangement are inspired by traditional Japanese drinking establishments where everyone enjoys food and drinks.

When asked about Tonchaya’s specialty, various Japanese food came as reply. Their menu is huge and it includes teishoku sets, bento meals, ramen, sushi, curry rice, teppan, agemono, yakimono, etc. With that much to choose from, I thought it will be inevitable that dish selections here can be hit or miss. Let’s see how it fared on the taste test.

Review of Tonchaya Japanese Kitchen and Bar トン茶屋 (The Fort Strip, Bonifacio Global City)

Ambiance: ★★★★★

The festive red walls must have said it all. Tonchaya’s ambiance is stimulating and awakening. It isn’t razzle-dazzle but it can be buzzy at peak dining hours of the day. The interior design was tastefully made and the setting looked modern, with touches of Japanese-inspired arts and paintings displayed throughout. I especially liked the accented brick wall with shelves of wine bottles that make the place even more attractive.

Service: ★★★★★

We were warmly welcomed and served by Tonchaya’s polite and courteous service crew. The staff knew what to recommend and how it’s best to introduce dishes with fervor.

Food: ★★★★★

Topped with fresh salmon slices and crisp toasts with wasabi dressing, Tonchaya’s Cruncy Salmon Salad (PhP 295) was pretty hard to go wrong. The salad gave quality fresh lettuce and a dash of seafood sweetness that bounced in each mouthful.

One bite into Tonchaya’s Special Okonomiyaki (PhP 320) got us all nodding with satisfaction. Tagged as Japanese pizza with pork and shrimp with cabbage and eggs, the okonomiyaki had just enough mayonnaise to make it sweet and creamy. We also loved the generous serving of bonito flakes for that added savoriness.

Craving for some hot soup to go with your meal? The Spicy Seafood Ramen (PhP 380), which has a base of spicy soup stock with mixed seafood, is a good choice. I liked that all kinds of seafood in the ramen were fresh and tender with a light lingering taste. The broth was spicy but not to the level that makes you sweat.

If you prefer “rich, salty and porky” and can’t take the heat, a bowl of the Shoyu Chashu Ramen (PhP 350) would do you good. It consisted of soy-based soup stock with slow-cooked tender chashu slices, onsen egg and vegetables. First mouthful got me cringing at the saltiness, but for ramen lovers, this might be a safe bet.

For me, a Japanese meal won’t feel complete without sushi. That’s why having been served with the Spicy Salmon Maki (PhP 280) made my day. Filled with salmon and sprinkled with mayo, it had the perfect level of spiciness and crispiness brought in by the crumbs in between. Yummy! 🙂

Next, we had Beef Teppan (PhP 395) cooked with juicy US beef cubes marinated in teppan sauce and vegetables on the side. Thinly sliced and nicely done, the beef was beautifully tender. It’s great that it didn’t have fatty pieces but lean meat all the way.

Light golden brown in color, another winner was the Ebi Fry (PhP 275, 3 pieces). The shrimp was soft yet it was complimented well with the fried breading on the outside. The tempura was also remarkably greaseless, good to be eaten with rice.

Speaking of rice…the Seafood Gomoku Chahan (PhP 295) came in the right time. It’s Japanese-style stir fried rice with seafood, egg, and mixed vegetables. This chahan seemed somewhat Chinese soy rice, as both has a distinct flavor that’s not strong but still good with a faint sweetness to it.

Lastly, for desserts, we had the Chocolate, Coconut and Strawberry Mochi with Grenadine Sauce. Humble in appearance, the mochi balls were superb! They were delightfully soft and chewy like marshmallows served cold with creamy and silky ice cream fillings taking the center stage within. I want more of these, please! 🙂

Price for Value: ★★★★☆

Because this restaurant sits in The Fort Strip in BGC, my initial assumption was that prices of food are supremely high and possibly will burn a small hole in the pocket. But no, prices, considering the quality and taste of food, excellent service and comfortable seating, are fair. As always, it’s wise to bring a larger company when deciding to dine here so you can try more food and split up the bill as much as possible. 🙂

Tonchaya Japanese Kitchen and Bar will be expanding to more locations soon. There’s no word yet on where exactly the upcoming branches will be placed but immediate plans revealed include bringing its delectable Japanese dishes to the doorsteps of its clientele via a delivery service and catering service for corporate banquets. Wherever they’d be, I’m sure that Tonchaya restaurant branches can be regarded as places where people can decently “eat, drink and have a good time”—just like in a true izakaya.

[schema type=”review” url=”https://www.facebook.com/pages/Tonchaya-Japanese-Kitchen-Bar/590987347586972″ name=”Tonchaya Japanese Kitchen and Bar トン茶屋” description=”Fort Bonifacio The Fort Strip, Katipunan Circle, 7th Ave. cor. 26th St., Bonifacio Global City, Taguig City, Philippines” rev_name=”For inquiries, contact (02) 703 6110″ author=”Rochkirstin Santos” pubdate=”2014-12-19″ user_review=”19″ min_review=”0″ max_review=”20″ ]

December 19, 2014
Review of K&L Cafe by Blushing Cupcakes (White Plains, Quezon City)

K&L Cafe by Blushing Cupcakes is a sweet respite from the bustling city. Opened by sisters Karen and Loren De Guzman whose hobby in baking and making food grew to a store front, this cafe is a homey and cozy space conveniently located along Katipunan Avenue (beside BPI and across Pan de Amerikana). My initial impression on K&L Cafe was that it only serves cupcakes and pastries. After a careful review on their menu followed by our actual site visit, we learned that there’s more to this cafe than cupcakes. 🙂

The enthusiastic owners welcomed us and proudly recommended their craft to satisfy our food cravings. What resulted was an uninterrupted four-hours-long engaging conversation over food and drinks. Time really flies when you’re having fun!

Review of K&L Cafe by Blushing Cupcakes (White Plains, Quezon City)

Ambiance: ★★★★★

After a long drive from Manila, we finally reached K&L Cafe and were totally pleased with its relaxing and charming vibe. It’s the type of cafe that will make you want to look around and just chill, just as you would enjoy a visit at a friend’s home.

The color theme of the interior makes for a refined and classy look throughout the two-storied cafe. The fixtures perfectly fit the cafe’s personality, while attractive decorations and memorabilia on the walls can easily stimulate discussion.

A rack of items from Baguio are up for sale, and we found that it’s a clever way on how Karen and Loren share their childhood memories from their hometown. All these sum up to a great visual experience which makes guests feel cool to be in the place.

There’s no doubt that K&L Cafe’s ambiance is great. However, I do suggest that they play soft music on the background to help create a nicer mood. it’s a good place to have some downtime while digging into some decent sweet treats.

Service: ★★★★★

If I had to describe their customer service in a word, it would be genuine. From the people working in the cafe to the food they serve, you can feel the genuineness shining through. The staff is extremely friendly and attentive, so don’t be shy to approach and ask for food and drink recommendations.

Food: ★★★★★

As a starter, the Session Salad with Strawberry Wine Vinaigrette (PhP 175) reminded us vaguely of Session Road in Baguio City. Just like Session Road, this salad came out exciting with fresh greens, Sagada orange segments, candied nuts and feta cheese. Given its fanciful name, the salad had an interesting mixture that tasted well when put together. It was my first time to sample Sagada oranges and felt glad that they didn’t overpower the dish but only added a slightly citrus twist to it.

An innocent-looking pizza, the Pizza Margherita (PhP 315) was grilled in medium crust with portion that’s good enough for more than two or three people to share. The dough was godly, just light with a little bit of chew. Overall, this Pizza Margherita is a classic done exactly right.

Next, we had Mommy’s Pasta (PhP 197) made with olive, capers, tomatoes, basil and feta cheese. While it didn’t have that zesty sauce I’m used to, the pasta was good as it was neither limp nor tasted microwaved. My dad must have liked this vegetarian-friendly pasta so much that he recalled how delicious it was once again the next day when we were having breakfast at home.

Far from being vegetarian, my mom was particularly excited about Daddy’s Bourbon American Ribs (PhP 295) which were very tender and rich in bourbon barbecue sauce. Served with mountain red rice and veggies, the ribs are guaranteed to be a crowd pleaser. I heard that this dish is the main reason why most people come to K&L Cafe. So you get the point: it is something you should not miss out.

The last course completing our lunch was Ilocos Bagnet and Tomato Salsa (PhP 265). Bagnet is deep fried pork’s meat known as a “foodie treasure” in the province of Ilocos, Philippines. Crunchy, yummy and excellent when dipped in vinegar, Karen and Loren Cafe’s version was one of the best cooked bagnet we’ve tried so far. If you haven’t craved for bagnet before, you will after you try this.

Drinks

K&L’s Hot Peppermint Vanilla Latte (PhP 105) was a more subtle variant to Starbucks’ Peppermint Mocha which is basically coffee with a splash of peppermint. I did enjoy the balance of bitterness, sweetness, and a hint of mint. The more sips I took of this drink, the more I loved it.

The Iced Cappuccino (PhP 115) had a lingering aftertaste which was mildly bitter. Bits of cappuccino powder on top really hit the spot! This cold drink will be enough to fuel you to survive a sunny day.

We know that Baguio is known for strawberry food products and strawberries freshly picked from the Strawberry Farm of La Trinidad. Now we’re not sure if the strawberries put in the Famous Strawberry Calamansi (PhP 95) were sourced straight from Baguio. Anyway, it’s worth mentioning that they were really juicy. The calamansi component didn’t taste too tart and not too strongly citrus, just the way we liked it.

With freshly squeezed lemons and pulps of oranges, the Lemon with Sagada Orange (PhP 95) was a great combo by itself. It was nice enough to merit a “wow” factor for a refreshing drink.

Desserts

For desserts, we were served with a platter of cupcakes: S’mores Cupcake (PhP 75), French Vanilla Cupcake (PhP 67), Oreo Loaf with Coffee Kick Cupcake (PhP 67) and Mangoes and Cream with Rum Caramel Cupcake (PhP 75).

Topped with a generous amount of soft cream and other ingredients distinct to each flavor, these cupcakes were so good and not too sweet. The texture of the cupcakes was just fluffy enough for my liking. Unlike the usual type which tend to be overly dry or the opposite—moist or dense, these felt more like cake and seemed more fitting to be called a dessert. I actually could not decide which one among the four I liked best. Each one was a mouthful of happiness, a great meal-ender. But still if you insist to ask, you may want to trust my sister’s taste. She raved the S’mores Cupcake most. 🙂

Price for Value: ★★★★☆

If there’s one cafe in Katipunan that you must visit, this is it. Indeed, K and L by Blushing Cupcakes didn’t fail our expectations, with exceptional service and comfort food. Students of schools and universities in the area are most fortunate as they can come in anytime during operation hours which start as early as 7AM and end at 9PM. Prices of food are affordable. I hope they remain so in the future or until our next visit. 😛 Check out their menu here.

[schema type=”review” url=”https://www.facebook.com/KandLCafe” name=”K&L Cafe by Blushing Cupcakes” description=”138 Katipunan Ave cor St Ignatius White Plains, Quezon City (Beside BPI and across Pan de Amerikana)” rev_name=”For inquiries, contact (02) 234-5965″ author=”Rochkirstin Santos” pubdate=”2014-12-16″ user_review=”19″ min_review=”0″ max_review=”20″ ]

Update:

K&L Cafe offers a special PRE-VALENTINE’S promotion: Pay only PhP 500 for a super delicious meal and save PhP 300! To avail of the offer, you just have to print this coupon and present it to K&L’s cashier. Note: You may print as many as you like. This is good for dine-in and to-go transactions.

Promo lasts until February 10, 2015.

December 16, 2014
Review of Made in Candy Philippines (SM Megamall, Mandaluyong)
Last Saturday, after having lunch at Osaka Ohsho in SM Megamall Fashion Hall, we followed Berylle of itsberyllicious.com to Made in Candy. She was invited to learn about the store and experience the art of candy-making hands-on. Since we were with her, we were welcomed by Darlene from the marketing team to also join in the fun at The Candy Kitchen. 🙂 Yay!

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

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

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

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

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

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

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

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

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

Here’s the result…

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

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

Ambiance: ★★★★★

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

Service: ★★★★★

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

Food: ★★★★★

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

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

Price for Value: ★★★★☆

Prices of candies are as follows:

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

[schema type=”review” url=”https://www.facebook.com/MadeInCandyPhilippines” name=”Made in Candy Philippines” description=”UG/F SM Megamall Bldg A, Ortigas Center, Mandaluyong City” rev_name=”For inquiries, contact (02) 8665624, 0920 9649076, or email philippines@madeincandy.com” author=”Rochkirstin Santos” pubdate=”2014-12-12″ user_review=”19″ min_review=”0″ max_review=”20″ ]

Other branches of Made in Candy in the Philippines:

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

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

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

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

Review of Osaka Ohsho Philippines (SM Megamall, Mandaluyong)

Ambiance: ★★★★★

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

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

Service: ★★★★★

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

Food: ★★★★★

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

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

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

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

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

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

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

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

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

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

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

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

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

Price for Value: ★★★★☆

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

[schema type=”review” url=”https://www.facebook.com/OsakaOhshoPH” name=”Osaka Ohsho Philippines” description=”3/F SM Megamall Fashion Hall” rev_name=”For inquiries, contact +632 631-7074 or +63917 828-5011″ author=”Rochkirstin Santos” pubdate=”2014-12-10″ user_review=”19″ min_review=”0″ max_review=”20″ ]

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

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

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

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

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

Proton Bites – 5 pieces (PhP 155)

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

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

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

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

Wrap Up

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

[schema type=”review” url=”http://instagram.com/oscarsdeliph” name=”Oscar’s Deli PH” description=”For orders, contact 0915 502 3354 or email oscarsdeli@gmail.com” author=”Rochkirstin Santos” pubdate=”2014-12-05″ user_review=”4″ min_review=”0″ max_review=”5″ ]
December 5, 2014
Review of Wild Ginger (Power Plant Mall, Rockwell Center, Makati)

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

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

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

Ambiance: ★★★★☆

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

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

Service: ★★★★★

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

Food: ★★★★☆

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

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

Price for Value: ★★★★☆

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

[schema type=”review” url=”http://www.wildginger.com.ph” name=”Wild Ginger (The Southeast Asian Table)” description=”Lower Ground Floor, Power Plant Mall, Rockwell, Makati City” rev_name=”For inquiries, call 02 8981859″ author=”Rochkirstin Santos” pubdate=”2014-11-28″ user_review=”17″ min_review=”0″ max_review=”20″ ]

November 28, 2014