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Review of The Nest – Dining in the Sky (Vivere Hotel, Alabang, Muntinlupa)

Happy 2015! This is my first post of the year, so it has to be special, right? 😛 I’ll skip sharing my New Year’s resolutions because honestly I can’t think of even one, haha. I haven’t blogged in the past two weeks because I was busy watching my diet closely and working out in the gym every other day without fail for muscle-toning. Diet and fitness hold a large part of my lifestyle, so I figured that ending 2014 with those would feel right. Anyway, enough word on that and let’s go down to business!

Last Sunday, we had lunch in The Nest “Dining in the Sky,” an all-day dining establishment perched on the topmost floor of Vivere Hotel.

Vivere Hotel is a towering five-star deluxe hotel in Alabang that’s considered as one of the first hotels developed in the area. At its 31st floor sits a restaurant which was used to be known as Sky Lounge. In its 12th year in July 2013, the restaurant underwent reconstruction, redesign and re-conceptualization not only in terms of theme and decor but also in food and drinks. The owners decided to name it The Nest, a place where guests can feel comfortable and right “at home.” Warmly welcomed by courteous staff and relaxing atmosphere, I was quite convinced.

Review of The Nest – Dining in the Sky (Vivere Hotel, Alabang, Muntinlupa)

Ambiance: ★★★★★

There’s something in distressed white walls echoing the muted palette of furnishing that gives a calming and relaxing vibe. The Nest in Alabang, being positioned on top of the hotel building, offers a secluded and peaceful refuge to rejuvenate in a tranquil backdrop.

The restaurant is broadly divided into interrelated yet seemingly distinct spaces, i.e. the bar, semi open-air in-room dining area, two function rooms which can fit 30-50 people, and the al fresco setup with a mesmerizing view of the city and an infinity pool.

The combination of imagery, the color palette used, and the strategic placement of key functional elements all contribute towards a very classy and lovely ambiance. I find The Nest as an ideal place for romantic dates (celebrating Valentine’s Day or anniversaries), casual family dinners, business meetings, feasts and holidays.

Just note that it’s not totally advisable to grab a table outside on a windy day no matter how much you want to appreciate the urban landscape. The strong winds tend to blow away the table napkins and anything light. Plus, you’ll hate it when the wind messes up your hairstyle and disturbs your dining experience altogether. Your options? Either be fine with it—tie your hair in a bun or back to a ponytail and put hairspray—or just ask if you can transfer inside.

Stay-in hotel guests can enjoy breakfast buffet from 5:30AM to 10:30AM. At this time of the day, the bar counter expands to form buffet tables, and some dining sets are moved to provide more space for buffet dining. By lunch (11:00AM to 4:00PM) and dinner (6:00PM to 1:00AM), The Nest transforms to a fine, a la carte dining with specialties of international cuisine and a superb list of bar drinks.

Mellow and jazz music is played live by a pianist and saxist tandem from Mondays to Saturdays from 7:30PM to 12:30PM. Eat and be entertained. 🙂

Food: ★★★★★

As a restaurant in a five-star hotel, The Nest in Alabang serves mixed cuisines to stimulate the appetite of both Philippine locals and foreigners who come for a visit. The following featured dishes are mostly their best-sellers—all wonderfully executed.

Salads and appetizers are not mandatory, but they’re great to whet one’s appetite. We started our heavy lunch with Mango Salad with Scallops (PhP 475). I absolutely loved the crunchiness of the mixed greens and the sweetness of the strawberry vinaigrette combined. The grilled scallops wrapped in spinach and bacon tasted salty. Its saltiness was nicely complemented with Hollandaise sauce that was just slightly tangy.

Another salad dish that came visually striking was the Crispy Catfish Salad (PhP 390). When I saw that the Thai noodles were mixed with strips of green mangoes, I simply chuckled to myself at how ridiculous these two would fit in terms of flavors and appropriateness. But hey, taste was delightful, and I surprisingly liked it. Toppings were made with crispy fried flakes of catfish meat, onions, peanuts and cilantro leaves. Get it if you can, especially during summer months.

If salads and greens don’t do it for you, find yourself freedom. The Nest’s Beef Salpicao (PhP 450), their best-selling sizzler, must be a hit for beef lovers. It’s prepared with tender U.S. beef chunks cooked in lots of garlic and served with mashed potatoes. Sauce used was mostly of Worcestershire, a bit like pepper steak. I liked that the garlic chips didn’t have that garlicky aftertaste. The mashed potatoes on the side were pretty good, too, as they were not too mashed but turned out rather like pillowy mounds of soft potatoes.

While falling some way short of spiciness as in my expectation, the Buffalo Chicken Wings (PhP 380) were tasty and yummy nonetheless. Served with blue cheese dressing, this dish certainly weighed on the savory end.

Moving to the main courses, first to arrive on our table was the Crispy Binagoongan (PhP 450). This local dish can trigger a belt-loosening euphoria. It was flawlessly made with lechon kawali simmered in shrimp paste and tomatoes with lady fingers and chili. I recommend biting into the crispy skin of lechon kawali with white rice, bagoong, veggies and then the mangoes in one spoonful. So Filipino. So good.

The Bistro Steak (PhP 1155) would please the palate of most. Cooked to perfection, the 225-grams succulent strip loin was tender and deliciously juicy with each cut oozing in goodness. Taste and texture were just as amazing as it looked! The steak was accompanied with creamy mushroom and peppercorn demi-glaze sauce and mashed potatoes. Note that this is a must-order in The Nest.

The Pan-grilled Chicken and Garlic Steak (PhP 380) tasted like it was properly marinated in barbecue sauce. Topped with lots of roasted garlic chips and served with steamed white rice, the grilled chicken thigh steaks were juicy and the flavors blended well. As comfort food, this deserved a big thumbs up.

The least that I liked was Vongole (PhP 310)—fresh homemade linguini made with fresh clams stewed in white wine, tossed in olive oil, butter, garlic, and chili. Without adding salt, pepper and chili flakes, the pasta was too bland without any punch of flavor. Adding one squeeze of lemon didn’t help either. I’m sure I won’t get this next time.

For dessert, we had the Frozen Brazo (PhP 220), a frozen version of the classic Filipino dessert called “brazo de mercedes.” It was made with soft and fluffy meringue, layers of graham crust, custard, mantecado (vanilla butter), and flavored ice cream. We enjoyed the variation in textures and levels of sweetness, which made it calorie-worthy! 🙂

Containing a rich chocolate molten core, the Molten Lava Cake with Salted Caramel (PhP 220) was truly decadent. The crust had a beautiful crisp texture that acted like a gentle casing to contain the warm and dense chocolate within. This cake had just the right level of sweetness to please our palate without any satiation. Loved it.

If you want something lighter and less overwhelming, the Mango Creme Brûlée (PhP 220) must be perfect. Leaving a good impression, the sharp tang of mangoes harmoniously pieced together with the creamy custard and crisp caramelized sugar on top. This dessert tasted too good to resist. 🙂

Price for Value: ★★★★☆

Items on the menu are generally not over-the-top expensive. The prices are surprisingly affordable, considering the five-star ambiance, service, and the wide range of delicious food. Portions are family-style (great for sharing), so I’m sure that there will be something that will suit everyone’s mood and budget.

Thanks to Aldous for organizing this event. My family will surely love this place. 🙂

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January 13, 2015
Review of Bangs Prime Salon by Tony and Jackey – Hair Color Coco (SM Mall of Asia)
Color my hair at home or trust a hair professional to do it at the salon? For the past weeks, this nagging question had resounded in my head. To give you a short background, I had applied the Etude House Bubble Hair Dye in Natural Brown by myself for the first time back in April 20, 2014, and I must say I loved the color as well as the lasting power of the permanent dye.

In November, I considered performing a touch-up when the natural regrowth appeared too obvious and no, it didn’t look nice. Purchasing the same Etude House box came as first option, but this changed when I saw Metrodeal’s promotion two weeks ago: Go Glamorous with a Hair Color Coco at JY Bangs Prime Salon by Tony & Jackey SM MOA for P999 instead of P2500.

I’m deathly afraid of ruining my long locks. If I go DIY again, I wasn’t sure if I could follow the right application method advised to cover hair regrowth that will result to an even hair color (virgin, un-dyed hair vs dyed hair) and not miss any section of hair. The deal was posted in good timing as it’s an affordable and exclusive treat from Bangs by Tony and Jackey. In case you don’t know yet, Tony and Jackey is known for their reputation of delivering astounding results to customers that all come out with fabulously gorgeous hair from their salons.

T&J offers deals like this infrequently, so the salon’s opening P.R. in SM Mall of Asia can be deemed as an excellent incentive for “hair coloring bliss.” Ultimately, it’s their expertise and the luxurious hair coloring experience that I’d be paying for. I knew I won’t regret choosing the hair stylist’s work over my own. And it turned out I was right. 🙂
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Review of Bangs Prime Salon by Tony and Jackey (SM Mall of Asia, Pasay)

Ambiance: ★★★★★

Bangs by Tony & Jackey in SM MOA is divided in these areas: the nail and care center, the hair services section, the washing station and the reception/waiting area. With great welcoming energy, the ambiance held a relaxing vibe that was upbeat at the same time.

Modern chairs are comfortable and adjustable according to the customer’s frame and height. Walls are all white except for one with a Mall of Asia iconic globe backdrop, making the place look really clean and orderly and helping whoever goes through the door be relieved from tension of a stressful day.

This salon is equipped with bright lighting, big mirrors side by side that somehow create an illusion that one suddenly exchanges legs or body with whoever is seated across (you’ll see an example in the picture below with me and my sister) and Korean songs playing on low. Haha, tricky eh? 😛

Service: ★★★★★

Bangs by Tony and Jackey doesn’t take reservations, so I came at the peak of lunch hour thinking that other people will be out eating. Two people were on queue for a haircut, so waiting time was still acceptable. To ease boredom, there were enough stacks of magazine provided.

When it was my turn, the staff handed me a hard-bound menu of hair colors with samples of dyed artificial hair strands to choose from. My sister selected “Light Mocha Brown” for me and I said okay. Seeing the color, I expected that the change would not be drastic because this color is close if not the same as my previously dyed hair.

When asked what brand and line of products they use, the hair stylist said that for hair coloring, T&J uses Color Coco, a Korean formula that results in a total hair makeover leaving tresses shiny and vibrant and the scalp becoming healthier and vibrant. It’s what they recommend best for Asian hair.

The stylist prepared the mixture and parted my hair in equal sections before applying the color formula using a brush. The application started on the mid-shaft and dragged all the way to the ends. Only after allowing the hair color to develop for about 15-20 minutes when the stylist applied the same formula on the roots and hairline. The process took another 10 minutes before rinsing.

I felt a cooling sensation on my scalp that I can describe as similar to putting an astringent on the face. The sting wasn’t too painful and the staff informed me with assurance that it’s just normal to feel that way.

At the shampoo bowl, my hair was washed with lukewarm water, lathered and rinsed thoroughly until water ran clear. I didn’t opt in for keratin treatment in the salon because I’ve read somewhere that it washes out eventually. To tame my hair, my current hair conditioner will do for now.

The next step was blow-drying and detangling my hair into sections, which took another 10 minutes. The color had fully taken effect and we could see it vividly at this point.

The hair specialist used a flat iron to straighten my hair, trimmed the ends, and curled it a little to create volume.

When she was done, my hair was looked neat and perfect, and I totally loved it! 🙂
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Price for Value: ★★★★★

Overall, I was quite satisfied with the customer service here and how the color touch-up resulted. In the hands of experienced expert hair specialists, I felt secured and safe throughout the entire procedure.

I’ve washed my hair once a day and for an entire week, and the color did not fade a bit. I hope that it would stay this way for six months or longer. The awesome promo price of PhP 999 was definitely worth the value of the hair color treatment I received.

This was my first time to get my hair treated in Bangs Prime Salon by Tony and Jackey, and I’m certain that it won’t be the last. Korean hair stylist Monica (who already knows how to speak in Filipino after staying in the Philippines for some time) worked her magic, and she did a fabulous job at it. Thank you very much! 감사합니다! 🙂

Bang’s Tony and Jackey Service Price List:

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December 29, 2014

Review of Vikings Luxury Buffet (SM Jazz Mall, Makati) #EatLikeAViking

Last Friday, December 19, 2014, Vikings Luxury Buffet, the Philippines’ largest buffet restaurant, has opened its sixth branch at the new SM Jazz Mall in the same ground as SM Jazz Residences. I’m so honored and humbled to be invited by Ms. Raquel Bartolome, Marketing Manager, to be one of the first to see how this luxury buffet restaurant makes guests “dine around the world” in its multi-cultural culinary feast—with a classic European vibe this time. 🙂

While most buffet restaurants buzz with energy and people and a few others adopt a classy approach to impress with wine and seafood, Vikings Luxury Buffet never fails to combine the best of both worlds.

Review of Vikings Luxury Buffet (SM Jazz Mall, Makati)

Ambiance: ★★★★★

Every Vikings branch I’ve been to is one high-design dining destination where you’re guaranteed to have a memorable meal out. Vikings at SM Jazz Mall is no exception. Stepping in, we realized that this branch features a beautiful, chic and modern theme that emphasizes on Italian and French interior design. Echoing elegance, bright walls and colorful ceilings welcomed our view. In the reception area hang striking chandeliers installed from surprisingly unique material—vibrant balls and confetti.

The space is much organized with buffet stations in the center, and the dining areas, which are sectioned into both open dining and elevated function rooms, at the sides. With four enclosed rooms available, Vikings Buffet Restaurant at Jazz Mall can be considered as a great venue for celebrating birthdays, anniversaries, and other special occasions in a more private setting. Even though the rest of the restaurant is crowded, you will not feel the “buffet rush” when you’re placed in one of the rooms.

The backdrops in each section made me feel like I’m somewhere in Europe. I should have dressed in a completely more formal attire to complement the ambiance, if only I knew about it prior the visit. 🙂 #PictureReady

By placing hundreds of marble tables and stylish chairs, the dining floor has a rich textural effect that is much more than the sum of its parts. Liberal applications of tall glass windows give an illusion of a European grand ball dining.

Furnished with intricate tiles, the design of the washroom area exuded warmth as well. At first sight, it’s one that has a timeless charm that’s relaxed, making visitors feel right at home.

Service: ★★★★★

Special mention must be made of the personable service, as most of the staff are friendly and personable. Service was zealous and prompt, with servers frequently coming over to ask if we want to have more drinks or if we’re done with our plates. I’ve noticed that there’s a good ratio of the staff and the crowded diners because there’s always one who’s available to come to serve.

Like in other Vikings branches, when one in your group is celebrating his/her birthday, be prepared to receive cheers and enjoy a song and dance performance (not the usual “Happy Birthday” song) by the talented staff. 🙂

Food: ★★★★★

Vikings’ array of dishes doesn’t disappoint. They’re great overall but individually may not be the finest when compared to restaurants known for their expertise. Still, Vikings chefs pin down the ingredients, master the process and make food that result to substantial satisfaction by their dearest customers.

In every Vikings visit, I can’t get enough of Japanese food (sushi bar), Chinese food (dimsum fare), some Italian and then desserts. In this encounter, I had tried all meat in the carving station: rosemary stuffed leg of lamb, turkey, tender pork belly, and premium beef. Tastes and textures were superb. The pork belly and lamb melt straight off the bone and in your mouth! Mom raved most about the beef. It was just…wow.

In the Italian station, the seafood pasta deserves special mention. It’s Italian-style seafood for those who want to perhaps recapture something of their recent holidays in the Mediterranean. The unique pizza flavors really got me. Tasting true to name, the Lamb Shawarma Pizza and the Black Carbonara Pizza are definitely must-tries. Also not to miss, the baked seafood lasagna is a whole new way to enjoy a classic favorite. It’s lasagna sans processed meat but packed with clams, shrimp, etc. I suggest getting some freshly baked bread from the appetizers to pair with this and let it soak up all the creaminess and cheese. It might also be good with the Sliders.

That’s when you discover that the beauty about eating buffet is not only that you can eat plenty to your heart’s desire and try something new, but also the sheer freedom you have to test out and pair food from one section to another and know which flavors will work harmoniously. In Vikings Luxury Buffet, it’s about dining without restrictions and without the prying eyes of others in the same venue.

Moving on to the desserts table, all fruits, cakes and pastries were a delight. Options for your sweet tooth are extensive, so you might have to take a quick look around and plan first which to attack. 😉 I personally like the chocolate cake, ice cream, halo-halo and pudding shots.

For drinks, we enjoyed Sago’t Gulaman and Honeydew Lemon Mint Tea the most. If you’re not a fan of fruit juices, you can choose to go with iced tea, soda, coffee, sake (Monday to Wednesday only) or draft beer. Wine is available but with added cost.

Appetizers

Japanese

Chinese

Meat, Pasta, Seafood, etc.

Desserts

Drinks

Price for Value: ★★★★☆

Price may be more expensive than many restaurants, but considering that you are paying a premium for its grandiose view, stylish decor and unforgettable dining experience, dining at Vikings SM Jazz Mall is worth it. Book early to assure a table. 🙂

Prices, subject to 5% service charge, are as follows:	Weekday lunch	Weekday dinner/ weekend and holiday lunch and dinner
	Weekday lunch	Weekday dinner/ weekend and holiday lunch and dinner
Kids below 3 ft	Free	Free
Kids between 3ft and 4ft	PhP 188+	PhP 288+
Kids between 4ft and 6ft	PhP 388+	PhP 588+
Adults	PhP 688+	PhP 888+
75 years old and above	50% special discount	50% special discount

Happy holidays!

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Operating Hours:
Lunch – 11am to 2:30pm
Dinner – 5:30pm to 10pm

December 27, 2014

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.

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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. 🙂

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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.

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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.

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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.
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Berylle
Sumi of thepurpledoll.net
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When the mixture reached the right temperature, the candyman poured the warm melted sugar into a hot table and made it into a “candy dough.” He stirred in the extract and put food coloring: white for the background of the candy design, violet for the grapes and the candy outline, and brown for the stem of the grapes.

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

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

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

Here’s the result…

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

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

Ambiance: ★★★★★

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

Service: ★★★★★

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

Food: ★★★★★

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

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

Price for Value: ★★★★☆

Prices of candies are as follows:

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

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Other branches of Made in Candy in the Philippines:

Powerplant Rockwell – 2/F Power Plant Mall, Amorsolo Drive, Rockwell Center, Makati
Alabang Town Center- New Wing, Alabang Town Center
Glorietta 4- 3rd Level, Glorietta 4, Makati
December 12, 2014