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  • Food Rundown: Pork Dishes by Chef Phil Neil at Planet Grapes

    Food Rundown: Pork Dishes by Chef Phil Neil at Planet Grapes

    Planet Grapes-Shangri-La isn’t good only for one meal. I’ve been back several times and it keeps getting better and better. It’s a cool and elegant place serving fun yet sophisticated food, with wine at its core. Last week, I was invited here to taste fine dishes cooked and prepared by Chef Phil Neil, the head chef of Jamie Oliver Restaurant Group. Chef Phil visited the Philippines and we were pleased to have personally experienced his cooking at Planet Grapes. The theme of the night? Pork dishes, using quality pork straight from the UK. There’s no doubt about it. We were in for a special treat! 🙂

    Food Rundown: Pork Dishes by Chef Phil Neil at Planet Grapes

    For starters, the combination of skewered pork chops in garlic and oil, breaded pig ears in strips, and seasoned meatballs made of pork shoulder with scotch eggs was pretty much spot on across the board. Everything was well-constructed with great textures. The pig ears were light yet crisp to the bite; the pork chops, juicy; and the pork shoulder balls, hearty and meaty with a nice crispy sear on the outside and really moist inside. Satay sauce and the olives with chives tartar sauce served as perfect accompaniments to taste.

    Braised to fork-tenderness for three hours, the pork cheeks were moist and relatively lean. Zesty notes of the carrot puree, shallots, and potatoes did a good job to complement the natural flavors of the pork.

    Teeming with sweet and savory flavors, the pork ribs cooked with jasmine tea, ketchup, soy sauce, honey, and peanut butter and then topped with sesame seeds didn’t disappoint. Given the heft of the various elements, I didn’t expect them to be well-matched. Overall, the result was an enjoyable bomb of aromatics. Thumbs up!

    Pork belly (liempo) delivered in spades. Oh baby, this is what dreams are made of. It demonstrated a mix of crispy and supple textures with fats, along with a heady, porky taste that was evened out by the brightness of veggies. Lentils, carrots, and thinly sliced onions gave a nice contrast, a refreshing respite from the hearty portions of pork.

    Glorious pork ribs were back in action, but this time they were braised with apple sauce. It’s wonderful how the meat was infused with a sweet and succulent accent of apple. Not to be taken as a “meh” side dish, the roasted potato fries cooked in duck fat had gorgeous silkiness and golden-crisp edges. This is the type of thing you wake up in the middle of the night shaking for because you want it so bad! 😛

    Lastly, the pork shoulder rubbed with salt and pepper showed off all the classic goodness that you’d expect in pork. It has got everything a killer dish should have: big on flavor, properly tender, and certainly praiseworthy with a hint of heat. I can imagine it would also be sublime in a sandwich or tacos. 🙂

    And of course, when in Planet Grapes, whether it be a casual midweek lunch, a birthday throw-down, or a classy get-together with friends, it’s a must to dine in with wine. There’s a ton of variety to choose from. Get it by 1/4, 1/2, or one full glass, from the enomatic machine, or by the bottle.

    We had the 2009 Chateau Siaurac, Lalande-de-Pomerol to drink through our sumptuous meal. This full-bodied red wine from France has a flexible structure and a long finish, with harmoniously interwoven notes of black currant, black cherry, licorice and underbrush.

    Leche flan, crepe, turon and chocolate cake—you can’t go wrong with any of these for desserts. I highly recommend the leche flan which had rich, creamy, smooth, melt-in-your-mouth goodness. It’s sweet but not to the point where you’d reach a cheek-tingling sugar panic. So yummy! 🙂

    photo-op with Chef Phil

    [schema type=”review” name=”Planet Grapes Shangri-la” description=”Unit GD 103, North Wing, Shangri-La Plaza Mall, Edsa cor. Shaw Blvd., Mandaluyong City” rev_name=”For inquiries or reservations, call (02) 531-8207/ (02) 532-2950″ rev_body=”Business Hours: Sun-Thurs 11:00am-12:00am Fri-Sat 11:00am-1:00am” author=”Rochkirstin Santos” pubdate=”2016-10-04″ ]

  • 4-Course Dinner with Robert Mondavi Wine at The Fireplace (New World Manila Bay Hotel)

    4-Course Dinner with Robert Mondavi Wine at The Fireplace (New World Manila Bay Hotel)

    As was true for us, the first time you wind up at The Fireplace Steakhouse & Grill will likely be for a special event or some momentous occasion. Indeed, this fine-dining restaurant at the New World Manila Bay Hotel (formerly Hyatt Manila Hotel & Casino) is an amazing place to hold an event to remember. If we give it a grade for vibes alone, it would get an A! The Fireplace looks like an ideal date spot to get excellent food and wine. This is one of the better places to eat in Manila.

    New World Manila Bay’s Executive Chef James Williams partnered with the United States Department of Agriculture (USDA) Manila to prepare and present an opulent four-course dinner paired with a fine selection of wines by Robert Mondavi from Napa Valley, California last Aug. 18. Dinner was awesome. People who share the love for wines gathered and the mood was quite contagious. James Du Vivier (CEO of FTI Wines), Eric Khan ( Marketing Director for FTI Wines), and Samantha Befus of Constellation Brands (distributors of Robert Mondavi) were also present to host and support the event.

    It was also a good chance to learn about the interesting life story of Robert Mondavi and how he came about developing a number of premium wines fifty years ago. His vision? To make wine a daily staple on the table like salt and pepper shakes. Grand! Mondavi’s tireless promotion of Napa and his wines is a big factor in transforming the way Americans buy and drink wine. It also helped turn the valley into a tourist mecca as it is today.

    4-Course Dinner with Robert Mondavi Wine at The Fireplace (New World Manila Bay Hotel)

    Ambiance:

    The design concept of Fireplace at New World Manila Bay looks pretty much exactly as how the name describes. A classy fireplace takes center stage, and with the beautiful backdrop highlighting this part of the dining room, it can’t go unnoticed. With floor-to-ceiling glass panels, impressive wall of wines, minimalist artworks, stone walls, brass accented decors and leather furniture, the ambiance is upscale. It’s a dream restaurant that should sit on top of your bucket list, especially if you’re into steak and wines. 😉

    Food:

    We started with a simple yet balanced salad composed of beetroot, chevre, asparagus, and broad beans. This elegant salad showcases earthy pink-toned beet and greens that tasted sharp and tangy with the vinaigrette.

    Paired with the salad was the Woodbridge by Robert Mondavi (Sauvignon Blanc 2014). Lifted by hints of grass and green pepper, this white wine is a bouquet of citrus fruits and tropical fruits, especially merinda and ripe mango. The palate contains tropical fruits, grapefruit, lemon and pineapple.

    For the main course, we had the confit belly pork which was so tender and full of flavor. The confit was a little crispy on the outside, and I just loved how the pork fat held the concentration of rich flavors together. With white bean cassoulet and lentil vinaigrette in the mix, this dish turned out as a good alchemy of complex tastes that exploded with each bite.

    The dark-hued Pinot Noir 2012 from Robert Mondavi Private Selection was recommended to be paired with the confit pork belly. It’s a seductively smooth wine which features ripe black cherry and blueberry aromas on the nose, backed by notes of violets, spices, and plum. The palate is silky and smooth with gentle fruit and a hint of oak in the background.

    Fireplace’s slow-cooked USDA flat iron with potato fondant, spinach puree, confit onions was truly decadent. Steaks at Fireplace translates to a buttery tenderness on the plate, and I strongly suggest you head in that direction if you see one on the menu. It’s a solid star of the meal.

    As a complement, the Robert Mondavi Napa Range (Cabernet Sauvignon 2010) was served. It’s a Napa Valley Classic made with dense tannins that are soft and silky. It’s a rich setting for juicy fruit flavors of dark plum mingling with notes of dark chocolate and vanilla oak.

    Rounding up our meal perfectly was the vanilla bean panna-cotta with macerated fruits. Light, velvety and luscious, this creamier-than-cream and not-too-sweet dessert was impeccable and almost moan-worthy. It’s so pillowy soft and smooth that it melts in the mouth. Yummy! 🙂

    Woodbridge by Robert Mondavi (White Zinfandel) was my favorite among all. It’s a delicate, low alcohol, slightly sweet pink-colored wine with summer fruits and cranberries for the palate. The nose is filled with red apples, raspberries, and orange blossom, with hints of cashew.

    Looking for a can’t fail spot for a private party, date night or a business dinner with VIP guests? Get high hopes on Fireplace Steakhouse & Grill. Its tasty entrees will get your attention and there’s always a good bottle of wine to share. And if you’re in the mood, try one of Mondavi’s quality wine selections to keep you company.

    [schema type=”review” url=”http://manilabay.newworldhotels.com/en/dining/fireplace/” name=”The Fireplace at New World Manila Bay Hotel” description=”Level 5, New World Manila Bay Hotel, 1588 Pedro Gil Corner M.H. Del Pilar Street, Malate, Manila” rev_name=”For inquiries/reservations, call 02 2526888″ author=”Rochkirstin Santos” pubdate=”2016-08-20″ ]

  • Review of Applebee’s Bar and Grill (Eastwood, Libis, Quezon City)

    Review of Applebee’s Bar and Grill (Eastwood, Libis, Quezon City)

    Applebee’s Bar & Grill is finally in Eastwood City! Applebee’s is a restaurant franchise from the U.S. that specializes in mainstream American dishes such as salads, shrimp, chicken, pasta, ribs, tasty premium cocktails, spirits, soothing libations, as  well  as  opulent  desserts  for  the  perfect  endings  to  your  meal. If a team lunch or dinner needs to happen, you know the drill. At Applebee’s, where there’s always a  reason  to  celebrate, throwing a fiesta and inviting your friends to enthusiastically attend won’t be a problem. The food is good and portions are great for sharing.

    Applebee’s Bar & Grill in Eastwood (second branch in the Philippines) opened last July 4, 2016, which incidentally happens to be U.S.’ Independence Day. This restaurant brings  together a lively bar and grill with bold flavors of food made with fresh ingredients. It’s best to come with at least three or four people so you can try lots of things…then decide which entrees are worthy of obsessing over. But remember also to pace yourself! 😛 I came in hungry and left super full.

    Review of Applebee’s Bar and Grill (Eastwood, Libis, Quezon City)

    Ambiance:

    Applebee’s does have a fun energy and the dining areas are spacious enough to get big groups of families and friends together and not be constantly elbowing people side by side. From the stairs facing Eastwood Citywalk’s main plaza, guests will be greeted by the bar area in al fresco setting. There are more tables in the air-conditioned area, and this means you’re more likely to get one without too long of a wait.

    The interior was decorated with exclusive taste of style. Refined brick walls and the illuminated atmosphere create an utterly urban and modern appearance which looked vibrant and dashingly cool. Modern artwork with catchy labels and inspiring reminders were adorable. This casual chain also has the open kitchen at the center where open fire cooking can double as entertainment.

    Service:

    The thing that would probably bring you back at Applebee’s is that it’s the kind of place that really feels like it’s run by the kitchen. With the aforementioned decor and kind service, this is certainly not the usual bar around the corner. Staff’s efficiency and warm welcome lend a certain cred that’s tough to fake.

    Food:

    Exploding with unique flavors, each dish was iconic. You may not like everything, but for sure you won’t be bored. 😉 We started dinner with the Appetizer Sampler 1 – Wonton Taco + Chili and Salsa + double Crunch Bone-in Wings (PhP 495). The spicy chicken-stuffed wonton shells was so good and the buffalo wings were appetizing indeed. This set was a fine example of three different things combined and elevated without sacrificing their individual character.

    The colorful Fiesta Chicken Chopped Salad (PhP 325) looked like the ultimate salad for summer. Rounding out the flavor profile were chopped lettuce tossed with black bean corn salsa, roasted red pepers and onions, tortilla strips, white cheddar, and spicy jalapeno dressing, mounded nicely with chimichurri glazed grilled chicken. It was hearty but I’m not mad about it.

    Quesadilla Burger (PhP 525) was presented with a juicy burger patty sandwiched between two tortillas, Applebee’s signature Mexi-rank sauce, pico de galo and shredded lettuce served in a unique Jack and cheddar quesadilla. I would have preferred it to have less sauce for a first-bite crunch of a more toasted tortilla. Anyway, Applebee’s sauce tasted bright and pleasant and the whole thing turned out to be an interesting option.

    If you love steak, the Bourbon Street Steak (PhP 995) served on a sizzling platter may be a must-order. Served with sauteed onions and mushrooms and crispy potatoes, the Cajun-seasoned 7 oz. steak is fit as the star of a celebratory meal at Applebee’s. The steak was richly marbled and immensely beefy. Ask for salt and pepper if you find seasoning is not enough.

    The glistening sheen of the Pork Ribs (PhP 650 Half, PHP 950 Full) alone can pull you in. Adding even more to the lure was the aromatic smell with a faint hint of caramelized sugar. Oh, ethereal! Marinated in Applebee’s special house blend, the pork ribs had the complex melange of sensations including a silky mouth feel, springy texture, and succulent juiciness kissed by seductive smoke. It was grilled to perfection and hugged by sauciness that was sweet, tart, and a little bit of spice. Corn on the cob, French fries and coleslaw were on the side.

    For desserts, the Churros S’Mores (PhP 245) churro twists, toasted marshmallow and chocolate dip was fun to eat. It wasn’t exactly a winning contender against La Lola’s churro but it was a nice treat, a little soft inside and not too doughy.

    As the sun comes down, Applebee’s Grill & Bar boasts of their Happy Hour menu with beer and specialty cocktails at only PhP 89. For sweet endings, swoon over their luscious selection of signature desserts: Butter Pecan Blondie, Triple Chocolate Meltdown, Black Forest, and Fluffer Nutter.

    Price for Value:

    In the mood for elaborate steak, ribs, and snazzy starters? Applebee’s Bar & Grill in Eastwood is the spot. It is a great venue where you can definitely be onboard with dropping some cash for your Western food fix. Prices are not so cheap but pretty decent given the artistic execution of dishes and drinks. Here you can expect explosions of tastes that will set your tongue aquiver. 🙂

    [schema type=”review” url=”https://www.facebook.com/ApplebeesPH/” name=”Applebee’s Bar & Grill” description=”Unit 1 Eastwood City Walk 1, 188 E. Rodriguez Avenue Jr. Bagumbayan, Libis, Quezon City” rev_name=”For inquiries/reservations, call (02) 8019662″ author=”Rochkirstin Santos” pubdate=”2016-08-03″ ]

    Operating hours:
    Sunday to Thursday: 11AM to 12MN
    Friday to Saturday: 11AM to 1AM

  • Review of The Subwich Factory at The Yard (Xavierville, Loyola Heights, Quezon City)

    Review of The Subwich Factory at The Yard (Xavierville, Loyola Heights, Quezon City)

    The Yard at Xavierville opened just last month—June 18, 2016, to be exact, and it’s already getting all the attention among students in Katipunan, residents nearby, and food enthusiasts. Food stalls from the first to the third floors offer something different, so dining here can literally be a culinary adventure for your taste buds. Unique-flavored milkshake, fries, sausage, waffles, pizza-roti, tempura, okonomiyaki, yakitori sticks…the list goes on. To me, The Yard seemed like a trendy and hip version of the Singaporean food hawker center. It is a nice change of pace from the individual restaurants around the area. My only gripe is that finding a car parking slot is a challenge. 🙁 Yup, the struggle is real.

    The Subwich Factory is one of the 30 food stalls in this extraordinary gastronomic destination. It specializes in varieties of subs, raviolis, salads, desserts, homemade potato chips and potato wedges. I was invited here to taste the most recommended item on their menu: the Roast Beef Sub. Thus, as any self-respecting foodie should know, if a restaurant or food stall, for this matter, claims to serve the best roast beef sub, you order the best roast beef sub. 😉

    Review of The Subwich Factory at The Yard (Xavierville, Loyola Heights, Quezon City)

    Ambiance:

    Made out of three floors of shipping containers, The Yard is the newest place in Xavierville, QC where you can just chill with friends and hang out from 4PM until 12MN. The ambiance is cheery, chic, and bright, the type that many youngsters these days go crazy for. Each of the 30 food stalls has a space for communal dining. Diners can choose to be seated anywhere they want. DJ is playing non-stop eclectic and energetic songs on the background. Overall, this place is a solid addition to the neighborhood. With nice people, good food, drinks, and occasionally excellent desserts, it will be great to get this “multi-leveled food park” in your must-try portfolio.

    Service:

    There are staffs that officially work for the individual food stalls that prepare and serve food on the table, and there are also those that guide guests from The Yard entrance on where to sit and offer a few suggestions as well. In particular, the crew at The Subwich Factory was clad with a construction worker’s outfit, complete with a hard hat and orange fluorescent safety vest, to convey that they are constructing subs in the “subwich factory.” So cute and creative! Service was hospitable, kind, and helpful.

    Food:

    The Subwich Factory is one of the “babies” at The Yard since it started its operations only last Monday. It’s the first business venture of the owner of Route 55 (the best RIBS and WINGS in Baguio City) in Metro Manila. That said, there’s no question why food is as tasty and clean. Bread and veggies are delivered all the way from Baguio to maintain the quality and consistency of their ingredients.

    The Roast Beef Sub (PhP 300) was prepared upon order in their open kitchen. Flavor agents certainly worked in their favor. I thought it’s a cheffy iteration but one that adheres to the fundamental composition of the classic: roasted prime beef in a baguette topped with caramelized onions, wild mushroom gravy, and melting cheese. The tenderness of the beef delivered well. Taste was simple and delicious. The 6-inch sub is good for about three people to share, while the 12-inch sub can be enjoyed by up to eight. A bit salty, homemade potato chips served on the side were perfect to complement the beefy taste.

    The Subwich Factory meets the consumer’s need for “neat consumption” by providing utensils by request. It also does encourage the use of hands to eat to fully experience the enjoyment of devouring comfort food.

    Price for Value:

    On any given day, you can pick up a sandwich at any fastfood chain’s counter, but if you’re not too busy and by chance happened to be in the vicinity, know that The Yard’s The Subwich Factory is a pretty cool and relaxing spot to dig into a sit-down meal. Prices are friendly to the pocket and are reasonable for the value.

    Other more interesting options on the menu are as follows: Chicken Teriyaki Ravioli (PhP 210), Crabstick and Peach Sub (PhP 150, PhP 280), Cornflake Crusted Dory Sub (PhP 160, PhP 290), and Strawberries and Cream Tacos (PhP 100)-fresh Baguio strawberries and whipped cream stuffed in taquitos then drizzled with chocolate sauce.

    [schema type=”review” url=”https://www.facebook.com/thesubwichfactoryattheyard/” name=”The Subwich Factory at The Yard” description=”83 Xavierville Avenue, Loyola Heights, Quezon City” author=”Rochkirstin Santos” pubdate=”2016-07-24″ ]

  • Review of Katsu Cafe (Maginhawa Street, Quezon City)

    Review of Katsu Cafe (Maginhawa Street, Quezon City)

    Maginhawa Street in Quezon City is strikingly a foodie’s dream destination, a “food media frenzy location,” so to speak. There are restaurants on both sides of the street, and a number of them are crowded with people even at quiet times of the day. When I learned that my sister’s barkada was meeting up to hang out in Maginhawa on a weekend, I felt excited to go ahead and invited myself to join them. 🙂 I know I’d be welcome, especially since I mostly play the role of taking their pictures—aside from food. The plan was to stay at Snacks and Ladders, but because the board-game cafe opens a little later at 3:00PM, we had lunch at a Japanese restaurant just right across it: Katsu Cafe.

    Review of Katsu Cafe (Maginhawa Street, Quezon City)

    Ambiance:

    Katsu Cafe in Maginhawa is casual and cozy, the kind of place you walk into and immediately think to yourself, “I can definitely spend hours here.” The problem? It doesn’t have free Wi-Fi connection, but that’s okay as long as you have mobile data or carry pocket Wi-Fi yourself. Filled with a hip but unpretentious crowd, this restaurant has simple but decent zen interior. The attention to detail is also quite good, from the wood wall panels to the subtle modern industrial design including the quirky light fixtures.

    Service:

    Menu was handed out as soon as we entered. We also got cold water upon seating. Service was fast and efficient with only a few staff running the buzzy place. Tables can be merged for larger groups of friends or family eating together. Orders arrived rather quick as well, so there’s nothing to complain about.

    Food:

    My sister and I shared an order of Beef Curry Rice (PhP 275) served with miso soup and a bowl of Tonkotsu Ramen (PhP 245). The Beef Curry lacked the little sweetness and assertiveness of spice I find in most Japanese curry rice. Texture of the sauce was thick and the taste of curry was fairly demonstrated. This rendition is perhaps for those who enjoy eating curry without it being lively, hot and spicy.

    Made with cloudy white pork bone broth, the Tonkotsu Ramen was not as rich and creamy as expected. Umami was present but the ramen still lacked a certain depth of flavor. In the broth are thin slices of tender pork and slightly jagged noodles that aren’t of stellar quality. The only thing I liked was  the soft egg that had almost runny yolk on the inside.

    Price for Value:

    Katsu Cafe may be great in serving katsu, but these two dishes we tried were nothing short of average. On the day we visited, pork katsu was not available since they ran out of pork in their inventory. Based on the food alone, I think the prices are higher than the perceived value. There are more impressive Japanese restaurants that serve similar items and deliver solid food tastes across the board. Welcoming ambiance and good service, on the other hand, are enough good reasons to dine in this cash-only joint.

    Other branches:

    329-I Katipunan Ave. Cor. B Gonzales, Loyola Heights, Quezon City
    Banawe 86-C Maria Clara, Bgy. Sto. Domingo, Quezon City
    Marcos Highway, Ciannat Complex, Antipolo City

    [schema type=”review” url=”https://www.facebook.com/KatsuCafe/” name=”Katsu Cafe” description=”189 Maginhawa Street, Quezon City” rev_name=”For inquiries, email katsucafe.ph@gmail.com” rev_body=”Operating Hours: Mon-Sun, 11AM-10PM” author=”Rochkirstin Santos” pubdate=”2016-07-17″ ]

  • Review of Indulgence by Irene Cheesecakes (Matcha and Tablea S’Mores)

    Review of Indulgence by Irene Cheesecakes (Matcha and Tablea S’Mores)

    There are destination cafés and restaurants that dish up incredibly breathtaking cakes that are worth the trip. There are also those home-based pastry shops that present and produce high-quality, artful and rich cakes. Indulgence by Irene, whose operations started in 2012, is one of the perfect examples. Irene’s cheesecakes have been featured multiple times in food magazines, food blogs, newspapers, and other honorable sites consistently through the years. As a treat for my teammates last month, I ordered the Matcha and the Tablea S’Mores and had them delivered to our unit in Astoria Plaza during our staycation. What do we say? Irene’s cheesecakes are the ultimate indulgence, indeed! 🙂

    Review of Indulgence by Irene Cheesecakes (Matcha and Tablea S’Mores)

    If you love matcha, Irene’s Matcha Cheesecake is a must-try. Formed with the creamy goodness of cream cheese that melts in your mouth, though not the most eye-catching, it was irresistibly tasty. For me, the more predominant the green tea flavor, the better, as matcha can be one of those ingredients that can “perfume” a recipe. In this cheesecake, matcha came out slightly bitter and sweet at the same time. Texture was also spot on. This will impress your most discriminating guests.

    The Tablea S’Mores Cheesecake, on the other hand, was sweeter and much more scrumptious and decadent. With creamy chocolate filling, graham cracker crust and toasted marshmallows on top, this cheesecake is easy to love. Beyond aesthetics, this one delivered flavor. If you’re thinking of giving it as a gift to a friend or special someone, you can’t go wrong. Make sure to eat it with an extra long spoon to get each component in every bite. 😉

    Regular Flavors – Quezo de Bola, Tablea, Choc Nut, Calamansi, and Corn
    9 inch – P1000
    6 inch – P 550
    4 inch – P 220

    Premium Flavors – Ube, London Fog, Matcha, QDB-Ube Duo
    9 inch – P1200
    6 inch – P 650
    4 inch – P 250

    Super Premium Flavors – Coffee With Bailey’s, Halo-Halo, Tablea S’Mores
    9 inch – P1400
    6 inch – P 750
    4 inch – P 300

    Pick-up locations:
    1. Astoria Plaza – Ortigas
    2. Aseana – schooldays early morning and afternoon of Tuesday and Thursday
    3. Shell Buendia cor. EDSA – Tuesdays 3pm, Thursdays 2pm
    4. Serendra – Monday, Wednesday and Friday afternoons

    [schema type=”review” url=”https://www.facebook.com/IndulgencebyIrene/” name=”Indulgence by Irene” description=”For inquiries, call 0917-6225800 (at least 2 days advance order)” author=”Rochkirstin Santos” pubdate=”2016-07-16″ ]

  • Review of Annam Noodle Bar (Eastwood, Libis, Quezon City)

    Review of Annam Noodle Bar (Eastwood, Libis, Quezon City)

    Looking for a Vietnamese restaurant in the Philippines where you can have real tasty pho? Annam Noodle Bar in Eastwood is the move. Inspired by old-world recipes and cooking methods from Northern, Central, and Southern Vietnam, Annam Noodle Bar’s menu boasts iconic and authentic Vietnamese street food favorites that can be relished at any time of the day. The refreshing flavors, varied textures, and vibrant colors add a touch of the west to these Vietnamese dishes.

    Known as “NamNam Noodle Bar” in Singapore, Annam Noodle Bar now has been repackaged with a modern twist. This restaurant located at the ground floor of 1880 Building in Eastwood opened last July 6, 2016 and I was one of the first who was invited to try out their dishes. 🙂 Whether you’re team pho, team banh mi, or both, it’s hands down a delicious meal you can get for PhP 500/head or less. Plus, it’s time to get healthier. Annam Noodle Bar takes pride in the fact that 95% of their menu does not contain Monosodium Glutamate (MSG).

    Review of Annam Noodle Bar (Eastwood, Libis, Quezon City)

    Ambiance:

    Bright lights, nicely spaced out table settings, and wooden accents set the cozy mood. Every element from the chic industrial interior, tightly arranged communal seating to the menu is carefully curated to evoke the nostalgic street setting in Vietnam. Overall ambiance provides a sense of retreat from the hustle and bustle of Eastwood’s vibrant streets, so guests can come and enjoy a lunch break from the office or a premium dinner with friends.

    Service:

    Annam Noodle Bar applies a quick-service concept and the way things work here are pretty simple: take a seat at either one of the long communal tables, by the counter, or the regular tables at the back. The staff hands you the menu and the order list where you will check the items you’re getting, much like in a shabu-shabu restaurant where you tick all the ingredients you want for your food. Wait for the food shortly and enjoy. Service was welcoming, helpful, and neat.

    Food:

    The Crispy Imperial Rolls (PhP 200) got the ideal crumb, chew and crunch. The rolls were not too greasy but juicy and hearty enough to be qualified as a solid appetizer at Annam. Covered with crispy exterior, the meaty fillings tasted great, especially with the sweet and sour dipping sauce.

    Vietnamese sandwiches are a foodstuff you can eat even on the go. A product of French colonial Vietnam, the sandwich combines the basic French baguette with Vietnamese take on common French cold cuts or roasted meats. Annam Noodle Bar’s banh mi varieties look interesting.

    For fans of heat, banh mi made of chili-lemongrass chicken, egg omelette, chicken floss (PhP 230) and the one filled with fried catfish with spices (PhP 230) are recommended. Both had a smear of a sweet, buttery, mayonnaise-like spread, and plenty of crisp vegetables. These are insanely tasty combinations of contrasting textures and flavors, but the overall impression, as with much Vietnamese food, is of lightness and freshness.

    Served with powerful, pungent condiments to accompany the aromatic broth, the star of the night must be the Pho Australian Wagyu Beef Sliced (PhP 550). The rich, crystal clear, intensely aromatic soup was almost tantalizing. Tastes include both sweet and salty; and the feel, cooling and warming. As with other Asian cuisines, it’s all about balance—yin and yang, if you may. There’s also a handful of fresh herbs and spring onions added to the bowl. Chewy and oozy, moist and tender, the wagyu beef was excellent. Chili sauce and fish sauce are made available on the table for those who like a jolt of extra flavor to their pho.

    Out of all the drinks on the menu, the Lemongrass-Ginger Iced Tea (PhP 150) is the particular standout. It was love at first sip! The earthy aroma of the lemongrass and the heat from the ginger made up an exotic taste that is pleasing and delightful.

    Plenty of dessert choices looked tempting but I my eyes were all for the Chilled Dried Longan, Lotus Seeds, Water Chestnut, Seaweed Dessert (PhP 180) because I thought it’s Vietnam’s version of the Filipino halo-halo. 🙂 Food for the Viet is medicine, and most of their dishes include desserts that draw natural ingredients such as herbs, fruits, vegetables, beans and seaweed together with nutrition in mind. Lotus seeds brought a nutty texture; and the finely sliced seaweed, an interesting and refreshing touch of soft gelatin. Longans are like lychees but more succulent in taste.

    Annam Noodles also serves the famous Viet coffee and sells it per box with 22 sachets. Diners who are curious about the taste of Viet coffee should try it. Brewed using top-grade robusta coffee beans that are selected to ensure quality and flavor, you can make your own full-bodied cup of aromatic coffee at home any time, any day. Adding sweetened condensed milk may enhance the taste as it’s the perfect counterbalance for the incredibly strong dark-roasted coffee.

    Price for Value:

    Prices are distinctively more expensive than your regular hole-in-the-wall Vietnamese food joint. I’d say it’s a little more top end of the “cheap-eat” market, but you can be rest assured that food and service are great in this nice space. As the adage goes, you get what you pay for, and you are certainly paying for darn good pho. If you haven’t tried Vietnamese cuisine before, this is the perfect chance to start with the appreciation. Try banh mi and pho. They’re pretty good stuff! 🙂

    [schema type=”review” url=”https://www.facebook.com/annamnoodlebar/” name=”Annam Noodle Bar” description=”Unit 1880-4 Ground Floor 1880 Building, Eastwood Avenue, Libis, Quezon City” rev_name=”For inquiries, call 0918 3441234″ rev_body=”Operating hours: 10am to 11pm” author=”Rochkirstin Santos” pubdate=”2016-07-11″ ]

  • My Birthday Celebration at Tim Ho Wan (SM Megamall, Mandaluyong City)

    My Birthday Celebration at Tim Ho Wan (SM Megamall, Mandaluyong City)

    It has been over a year now since my sister and I have last dined in at Tim Ho Wan in SM Megamall. This time ’round, we came in with our parents and grandfather, to celebrate my birthday. 🙂 Yay! Tim Ho Wan is one of my favorite restaurants when it comes to Chinese food. Its dimsum entrees definitely leave everyone wanting for more. When in Tim Ho Wan, especially when with a large bunch of friends or family, expect your table to look a bit…messy but magnificent. 😛 Just look at all these food!

    Birthday Celebration at Tim Ho Wan (SM Megamall, Mandaluyong City)

    Arriving flavorful and deliciously presented, the Wasabi Salad Prawn Dumpling (PhP 140) was like a taste of garden by the sea. Stuffed with prawn and some greens, these fried dumplings are worth an order. The wrap was crisp and light. Not the “singe-your-nose-hairs” kind, the wasabi dressing on top wasn’t too spicy and just gave a “horseradish” kick, so don’t worry about it.

    Conveying a combination of sweet and savory, the Beancurd Skin Roll with Shrimp (PhP 150) was also well-fried. It left a small trail of oil on my lips but that’s okay. These rolls presented a flavor profile reminiscent of a more robust version of the Vietnamese pancake we have tried in Saigon Steak in Vietnam. I liked that the bean curd wrapper was not too thick. I thought dipping these rolls in black vinegar will bring a smoky punch with a light, pleasant bitterness.

    Next up, the Vermicelli Roll with Sweet and Sesame Sauce (PhP 140) was soft and satisfying. It’s a great choice also for my grandfather who did not want to chew hard. The sesame sauce was excellent as it’s aromatic.

    Beef Ball with Beancurd Skin (PhP 120) tasted nothing fancy, but its heartiness and juiciness are winning factors. Thumbs up for that. 🙂

    Dinner would not be complete without a rice entree. Louie and I shared the Spare Ribs Rice (PhP 170). Coated with tasty sauce that enveloped all throughout the rice underneath, the spare ribs had a silky smooth and supple texture. Meat was tender and juicy, not so fatty. Love it.

    So far, we enjoy eating anything with pork floss. When my sister told me Tim Ho Wan features a new dish such as the Tofu with Pork Floss (PhP 130), we knew we had to try it. It was really good. The silken tofu was very soft inside yet the exterior managed to stay firm. Flavor bomb exploded with every bite. Almost like cotton candy, the fluffy pork floss was as expected. It’s the real deal.

    Finally, we also shared a bowl of Braised Soup in HK Style with Shredded Chicken and Mushroom (PhP 160) (good for two). Comforting, warm, and tasty, it’s an awesome treat for those dreaming of the ultimate Chinese food.

    Tim Ho Wan has a special place in my heart. I highly recommend it! ♥

    Tim Ho Wan is a Michelin Star hole-in-the-wall eatery in Hongkong, famous for Baked Pork Buns.

    Branches:

    G/F SM Mega Fashion Hall
    470-8836
    10:00AM – 10:00PM

    G/F Glorietta 3
    729-9367
    10:00AM – 10:00PM

    SM North EDSA
    374-2966
    10:00AM – 10:00PM

    1F Midtown Wing
    Robinsons Place Manila
    354-3562
    10:00AM – 9:00PM

    [schema type=”review” url=”https://www.facebook.com/TimHoWanPH/” name=”Tim Ho Wan” description=”G/F SM Mega Fashion Hall ” rev_name=”For inquiries, call (02) 470-8836″ author=”Rochkirstin Santos” pubdate=”2016-07-06″ ]