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I've been hearing a lot of good things about Bean and Yolk here in | so I was so excited to try this out. The place is small compared to other coffee shops. It only has 3 tables inside and another few outside. The ambiance is intimate and relaxing, just like how we spend our usual Sunday afternoon at home. Looking at their menu, they have a nice list of drinks and food. I was actually torn between matcha and coffee but the latter won that time. Anyway, I was able to try the following. ** Flat White (150php) This is my usual order when trying a coffee shop for the first time. I actually liked their version. The strong kick was there and it had the perfect balance of milk and coffee. It kind of reminded me the one from TB, but still my favorite would still be Restock and Toby's Estate. ** Smores Hot Cocoa (175php) This is made with 65% Malagos dark chocolate, frothed fresh milk, and burnt marshmallows. I was able to take a sip of this and it was good! I remember it being not too sweet. Not really a fan of marshmallows, but I like its burnt texture for the overall taste of this drink. ** Cara's Fave (175php) I'm not so sure who Cara is, but I can say that she has a taste. Her favorite has become my favorite as well. The mozzarella + cheddar cheese + egg combination was winner for me! This also has honey for that semi sweet finish. Really really good. The buttered brioche was so soft that I really enjoyed. Service was fast and the staff were helpful in our needs especially for water refills. I also like all the artsy things inside the cafe. Very instagenic! The place is small, yes, but I think I prefer it that way. I love the third-wave but intimate ambiance it has. I would like to try other drinks and food here. Urgh, if only this is closer to my work or home. P.S. Last photo is a postcard Patrick V and I bought for Kristin A in Art in the Park. ️
Kushikatsu Daruma is a Japan-original concept, brought to Manila by the ever growing and evolving Tasteless Group (Bad Bird, Fowl Bread, HITW, partly Le Petit Soufflé, Ping Pong Diplomacy, Wrong Ramen, Hanamaruken Ramen, Freezer Burn, to name some), and led by its owner Charlie Paw. Like Hanamaruken Ramen, Kushikatsu Daruma is of Osaka origin. The Kushikatsu is said to have started in Osaka almost 100 years ago in 1929 at a bar; the term is derived from two words in Japanese, kushi (or skewers) and katsu (deep fried and breaded cutlet of meat). Unlike the Robatayaki or Yakitori style sticks, Kushikatsu typically has only one food item per stick. Kushikatsu Daruma, at a Glance: > Food & Beverage: 1/2 > Service (Dine-In): wait staff are very attentive, enthusiastic, and they even holler per drink order! "(unintelligible Japanese), Super Dry!," shouted one, and the others chimed in unison as well) > Kitchen Service: the kushikatsu's were impeccably and consistently panko covered, golden in color and crunchy outside but rightly cooked inside; delivery of orders exceptionally fast, and this included additional orders > Ambience: just on a few weeks' run, it has a cute casual dining feel, but there's a homey atmosphere to it, just like an establishment I'd walk in on a busy night in Osaka or Tokyo after work; but it's really at the 2/F of Uptown Mall which is fairly swanky. Simple decorations with extra emphasis on No Double Dipping (on the katsu soy sauce) in many many signs inside and out. > Value for Money: sticks are cheap seemingly at P39 to P59 per stick. P39 for a range of selections and P59 for the 2nd range. Only two sticks skew away, a foie gras at P199 (the most expensive stick) and Japanese Oyster at P129. OVERALL: 1/2 (round off to 3 coz a 4 just seems too much praise) ___________ > Worth a try - Yes (for those who appreciate Japanese food, skewered food, and most especially panko-crusted deep fried food, so this is like the next evolution of the katsu craze that started about 5 years ago with Yabu) > Worth a return - So-so for me. To explain, it's got nothing to do with quality of food, variety of selections, price and service. I'll explain more under Verdict. > TIPS: >> if you're looking to eat a decent amount and don't want to overthink things, try their Beginner level or Advance level, giving you a no-brainer variety of sticks. The Beginner level (9 sticks for P480) doesn't save you much money but the Advance level gives your taste palette a bigger challenge for deeper or stronger tasting items while providing you a bigger savings (11 sticks for P480 vs. around P560+ than if you ordered these separately). >>The Foie Gras stick was good but less satisfying since it was breaded. Ironically. The camembert stick, the fish cake, the garlic chicken were good, too. >> Do order the chain rice, it was awesome! Plus the Yakiniku rice or just Yakiniku ala carte to lessen the cloying taste of breaded deep fried stuff. The pork intestine (isaw) is better than the chicken I saw. >> It's at the 2/L beside Fely J's, overlooking the fountain side. Park underneath the mall or have your car valeted along 36th Ave. > VERDICT: Admittedly, I'm not a fan of the katsu craze. While I eat deep fried & breaded, I'd like a variety of textures and tastes, and it normally doesn't permeate across all of my orders. In Kushikatsu Daruma, everything is deep fried (uhhhhhh, except the drinks and sides), so there's a cloying feel to my eating everything breaded and fried, and an uneasy homogenous taste of the breading after a while, despite the great flavors within and the good balance of the dip. Oh did I mention the dip? The katsu soy dip's flavor-- slightly sweet, salty and tartness -- is very good. But perhaps a variety of 2 more sauces would help but I'm guessing they have to stick to the original concept first before suggesting tweaks to better suit the local market. It's not as big a home run as Bad Bird, Fowl Bread, Freezer Burn or Ping Pong Diplomacy for me. It'll be a hit among those looking for a next step to the katsu craze and a great choice for drinking sessions what with offices nearby. But I'd be satisfied to have tried it.
Together w his family, we went to Mama Lou's for Ony's advance birthday celebration/treat! We've visited this place a lot of times already and we already know what we want and what are the really really yummy dishes. Of course, since it's his day, we let him order for everyone of us. Food: Mushroom Chicharon Beef Salpicao Pizza: Mama Lou's Special and Pizza Bianca Truffle Mac & Cheese Spaghetti Bolognese Drinks: Mama Lou's Iced Tea Hazelnut Latte As usual, we enjoyed and loved everything!! No need for long explanations because you're guaranteed to enjoy your dining experience here! 🏼 Must tries: Mama Lou's Special Pizza, Pizza Bianca, 4 Cheese Pizza, Salpicao or the Steak, and our favorites, the Mushroom Chicharon and the Truffle Mac & Cheese. And lastly, order the iced tea as well because it's refreshing, perfect since it's summer and the heat is insane!!!!! ️ SERVICE, as always, is good. Though packed w so many customers, they were still able to attend to all our needs/requests. Kind of slow but still they make sure to do it and it's not the irritating or annoying kind of slow. Some helpful tips: TIP 1: RESERVE! It's important that you CALL IN ADVANCE! Even though it's a holiday (maundy thursday) the place was PACKED WITH CUSTOMERS. They don't usually open the second floor during weekdays but because of the number of customers, they had to open it. Good thing we had a reservation! I called days in advance and was already informed that we'll be seated upstairs. TIP 2: We all liked the complimentary bread! So if you want more, don't be shy and ask for refillS!! PS: they're not madamot! TIP 3: They have the wildest and hottest CHILI FLAKES! As in, legit! We loved it! So if you're not a dragon, use the chili flakes with caution. TIP 4: Planning to have a party or a small gathering? You can reserve the 2nd floor/function rooms for 10,000php consumable. Not bad if you get to enjoy around 50 orders of Mushroom Chicharon or 20 orders of Mama Lou's Pizza or around 32 orders of the Truffle Mac & Cheese (that includes 10% SC na ah!) ----- Only comment is... I'm not sure if it's just me or the serving size of the Truffle Mac & Cheese is bigger here?? FYI, we just ate at Nonna's last weekend and I had the same comment. Not sure though because Ony thinks they're the same. 🤔
After an event in Pasig, our team rushed here at The Grove to pick among a nice line up of restaurants. They have quite an interesting combination of cuisines. And we ended up here since we rarely get to have Indian. The last time I had one was eons ago. It’s not available everywhere. If you enjoy fragrance and complexity of spices in a single dish, Indian food is for you. It was quite a treat having a series of flavors past through our palette. What I liked most? Their Chicken Tikka Masala. It’s temperature remained hot and its taste lingers in your mouth for a long time. It’s very tasty and pairs well with aromatic cumin rice. Their Vegetable Kofta is not your ordinary meatball. It brings various vegetables and rounds it up with signature spices. Its sauce had a nice kick of chili and intense presence of tomato, a nice combination. Palak Paneer, a green dish was differently good. This curd Indian cheese blended mostly with fresh spinach, tomato gravy sauce, garam masala and other spices was simply delicious. It has a nice smooth texture and will be perfect with rough Chicken Biryani. Ready to make your mouth dance?
We don't have of food parks here in the South so when I saw streat one time going up to Tagaytay, I said we will definitely try it out! Was finally able to go last week with my family and we had a blast! First off we were lucky with the parking as a car was pulling out when we arrived. I saw a designated parking area on the right side so I guess it's more organized now. BTW we already had dinner when we arrived here so we were just looking for 'snack' items I suggest that you grab a table first then take turns going around and buying the food just to make sure your table is secure. There were really a lot of concessionaires and I don't think there are two that are the same! From seafood to Korean to nuttela desserts to fishbowl drinks, you can find it all there! Speaking of fishbowl drinks I saw that almost every table had one so I tried it out. Got the pink lemonade flavor and it was very good and refreshing! Not powdered if you know what I mean it was ₱140 plus 100 for the deposit on the fishbowl. We also tried the Mexican corn, salted egg chips, nachos and churros and frozen banana from different stalls. Srsly everything was good and less than ₱200! Will definitely go back to try the other food stalls and maybe for dinner next time ️
Recovery Food has become our new favorite here at Molito. The PinaTuna-Y (first photo) is really good, a bit spicy though. PinaTuna-Y was a Lenten season special which is still available, and costs P235 per bowl. PinaTuna-Y consists of calamansi spicy tuna flakes (much more like tuna giniling) with salted egg and tomatoes on fried rice. Tried their SST (Sweet and Spicy Tuyo - the second photo) also and it was also good, though spicier than what I have expected. I do wish they had a bigger serving for the egg...The big bowl costs you P280 while the smaller bowl sells at P180. The big bowl has enough rice and tuyo for sharing. To satisfy my craving for tuyo, maybe I'll try their champorado and tuyo next time! Finally, brewed coffee is only P60. Forget the fancy coffee shop feels, their coffee is good enough to enliven your morning.
Naimas means delicious in Ilocano. The menu however is not inclined mostly in the Northern Luzon region. It serves your classic Filipino dishes with touch of modern boldness. They also serve exotic meats and flavors. I just had to order their Baboy Ramo or wild pig. Surprisingly the meat texture was soft and smooth. On top of that, it’s fatty and juicy. It’s dubbed as Adobo but because of its sweet side, it’s more like Humba. Overall it’s delicious but sinful. To balance, I got Gising Gising. This Nueva Ecija origin is also identified as Spicy Chopseuy. The generous feel of coconut is a definite plus but it lacks kick, both on the hot and salty side. The best dish and could be your favorite too is their Peking Duck. Owner says it’s imported. The meat was unusually thick and despite of that, it was still very tasty. It just needs a sweet or sour thick sauce to compliment it. I am not a fan of fried dishes but this one I loved. Naimas second branch is located at the SM Jazz Mall. It could be your Filipino stop if you live around Mandaluyong or Pasig Area.
It's not my first time to dine at Sobremesa; I love to hang here with my friends because of the unlimited cocktails which start at 8pm. Still, I was invited to blog about some of their new dishes, as well as the all-time best sellers. Sobremesa, which in Spanish refers to the time after lunch or dinner spent talking to the people you shared the meal with, delivers its promise of delicious conversations as it offers a wide range of offerings that will suit even the most discerning palate. A highlight in their restaurant are the cages placed in the middle of every table for the customers to put and lock their mobile phones inside. A way to reconnect with the people we dine with. Let's now begin with the dishes that we had: -Shrimp Ceviche Salad. I like how it is slightly sweet and gives you that light feeling. -Queso Fundido. A good appetizer that is best eaten while hot. Otherwise, the cheese dip would start to harden. -Cured Meats Selection. Chorizo Pamplona, Salchicon, Vela de Lomo, Chorizo de Bilbao. Ham and potato balls in the middle, are my fave in this plate. Sorry, not a fan of cured meat. -Peruvian Roasted Chicken. Comes with three sauces: Chimichurri, Jalapeno and Coriander, and Garlic Yogurt. I'm not a fan of spices, but the jalapeno and coriander sauce is so good that I loved it. The chicken was how you would expect roasted chicken to be. Best eaten ala carte or with rice. -Bulalo Estofado. My favorite dish here. The meat is tender and the sauce had the right sweetness. Made me ask for rice. -Australian Rib Eye Steak. Starting March 1, 2017, they will be offering an unlimited-steak promo for 750 pesos. Ala carte order is worth 600 pesos, which you can have in three ways: coffee-crusted, herbed, or salt and pepper rub, served approximately 400-500grams. Both served with savory side dishes. (Until supplies last). -Grilled Meat: Cuban Pork Chop. With garlic mashed potato and caramelized onions. Thick and tender meat. I also love the side dishes. -Lecheroon. A fusion of the well-loved leche flan and macaroon. Thick, yet soft and sweet. This dish has coconut that gives a very-Filipino texture. -Mango Cheesecake. This cheesecake has been on the list of the top cheesecakes in the Metro. Really good taste and texture. As my usual readers know, I'm a fan of ripe mangoes which always give plus points to a dish. Unfortunately, I hate the texture of shredded coconut, so I had to taste from underneath. I would indulge in this if there's no coconut on top.
After our dining experience at Hook by Todd English. We need to eat something to eliminate the after taste of fresh seafoods we had. We decided to go to Gorda and planing to have the avocado pie. Cool! I like the interior of the restaurant. It's an artsy one. An instagram worthy place... from the wall, comfort room entrance door up to ceiling. Unluckily, the Avocado Pie was not available when we've visited the place. And we replace our order to Churros con Tsokolate. Churros con Tsokolate for Php280.00 (Pate a Chaux, Davao Tablea, Local Harvest Seasonal Fruits) - ️️️ 3/5 "The churros dipped with Davao chocolate was okay. I also like the local harvest seasonal fruits sauce composed of strawberry, mango and kiwi with some cilantro on it. "Bumagay naman sa churros." Pricey lang. I'm going back again. I want to try the Avocado Tart. #ilovetoeatph ️
I was invited again for another rendezvoos and this time, we had Hook by Todd English as our sponsor. I accepted the offer not knowing what the restaurant served. After some research I found out that it just recently opened in BGC and their specialty is their raw seafood dishes/platters. In the back of my mind, I was like "uh-oh, what have I gotten myself into?!" Yes, I don't really eat raw food. Although I've tried the tuna sashimi at Izakaya Kikufuji so I guess I can survive. Lol Before the event, I confessed to Peanut that I haven't tried eating raw oysters and I'm not fond of eating raw food. Only to find out that both of us were "Oyster Virgins"!! At least I'm not alone! Haha When I arrived, I saw Inna and Cla already sitting and table talking to Eric. He was already giving an introduction about Hook, saying this was the first concept before Pountd but got delayed. Originally, it was themed to be a place like dampa where you will just choose from the aquarium or raw seafood displays and ask them to cook the food for you. That all changed just weeks before they opened. As more and more of my fellow reviewers came, food started to be served. Mixed Frito - As the name suggests, this was our appetizer which consists of mixed seafood covered in breading and served with chips. This was good and I was glad they served this before serving the raw food! Raw Platter - A 3 tier platter that all had mixed raw goodness! I was trying so hard to pay attention to what Eric was explaining about the background of this platter, but I was really distracted by how good they looked (and how nervous/excited I was to try raw oysters for the first time. lol) If you love raw seafood, but you're unsure of what you'll like from Hook. Then this is the way to go! Personally, I really liked the Scallop Motoyaki. It's like eating salsa with scallops. Very refreshing , Apple Clam Ceviche because it reminded me of Za'atar, and the Crab Uni Slaw coz who doesn't like crab meat?! Surprisingly, it goes well with uni and caviar. The Tuna Poke for me was kinda sweet, but it was ok. My raw oyster experience was not bad at all, but I don't get why other people like it. It's something I would eat, but not something I would crave for, but to be fair I tasted of the freshness in it (BTW, I . Unfortunately, I was not able to taste the others as they were already consumed by my fellow reviewers. Lol! Blackened Tuna Loin - This was really good! It's also my first time to eat a raw chunk of tuna like this one. It was really soft and tender. Crab Head Gratin - This dish looked really good! It was served obviously on a crabhead with cheese all over! It's tasted really good, but I would share this with someone coz it get overwhelming. Shrimp on the Rocks - Shrimp cooked in super hot rocks! Honestly my first time to see anything cooked in rocks. I was amazed! Lol! The rocks were infused in some type of herb that smelled and tasted very familiar but I could remember what it was! It also smelled like Spa. That's right - a Spa! haha! This was one of my favorite dishes. I am generally lazy to eat shrimp because I have to peel off the skin, but I was really curious how it tasted like. I was so glad I didn't feel lazy that night! The shrimp was cooked perfectly that it was the easiest experience for me to peel off the skin of shrimp! If only shrimps were always cooked like this! haha! As for the taste, it tasted like the herb that I couldn't remember that name of. Lol Salted Egg Prawn - Not really a fan of salted egg food. But this will surely be a treat for people who are lazy to eat Prawns but love salted eggs! The skin is already peeled off. Lol Not Paella - Well it's still paella with mixed seafood. It almost tasted like pasta because the tomatoes where overwhelming. It's too sour for a rice meal. Mr. Penguin - This was our dessert to cap off our night. It's something like a brownie with chocolate truffle and homemade vanilla ice cream on the side. I really liked this one! The edges of the brownie were kinda toasted but it was still moist inside. When mixed with the chocolate truffle and vanilla ice cream it is soo perfect! I hate the taste of truffle, but this I liked. It was that good!
Sugar Factory is a sweet new destination located in the luxurious Shangri-la BGC so you know what to expect. Knowing it’s a franchise from the US, I must admit my standards were a bit high. Sad to say, I was a quite dissatisfied. Stepping inside, the classy rustic-glam interior was a breath of fresh air. To the left you'll see the signature candy shop and you’ll find yourself walking into a retro-nostalgic scene, reflecting elegance and class. True enough, prices are of western standard but the food is not great. Let me tell you honestly, don't expect anything superb and/or excellent. Presentation-wise and taste wise, there's nothing exceptional. There was, however, one dessert that I would definitely swing back for – the sweet brownie fudge with vanilla ice cream we had for my friend’s birthday cake blowing ceremony. It was all kinds of gooey and chocolatey, and just a hefty lump of rich chocolate goodness that would satisfy and sweet-toothed customer. We devoured it within seconds. Remember to leave a LOT of space for this after dinner as it can get very, very filling. Service was alright, which might have actually been the redeeming factor of my stay there. There’s a bell you can use to make interaction and billing out a bit easier. But I doubt this is really necessary; however I did notice that the layout of the restaurant makes it a challenge for a server's view to be maximized, so fine. I’ll ring the bell. Overall, quality is blah for the price.
Tonight when feeling quite fatigue from a just concluded out of town trip, food came to the rescue and made me smile again. It wasn’t just any food. It was a mix of American Mexican, Chihuahua. Their atmosphere is quite festive with lots of post on the wall on event photos, celebrity shots and appetizing food. There is even colorful banderitas on its ceiling. Chihuahua also offers Zumba on Tuesdays and what they have been quite known for, Salsa on Saturdays. They got a dance instructor on these nights for some guidance. Tonight though on a usual quiet Sunday, we were the only customers. We were also fortunate to catch the 2 for 1 Margaritas minutes away from its deadline. Try their Mango, Strawberry or Classic. We also had full attention from the wait staff. For less than Php 900, two of us shared a generous portions of two bowls: Chicken Salad and Steak Bowl. The first one had an apt combination fit for Salad + Mexican. I suggest pouring a whole side of fresh guacamole for an added healthy feel and taste. The second one was a favorite. The steak was well marinated and tender. It’s good combining with stand alone Mexican rice. The chips added a nice texture and the salsa a well meaning sour and salty touch to it.
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