Discover places you'll love in the Philippines
Matcha green tea donut holes with almonds! Did they have this before? 70+ for a cup full, amd 200+ for a box. Unfortunately you can't buy just one piece to try. We always only get the original glazed and breads because I find their donuts too sweet. I'm happy I have something else to try here. Seems like there are a lot of new donuts and bread variants available too. The newly renovated BHS branch is now open. Looks dark from the outside, but its bright inside. I'm liking the layout. Though I mostly come in here for take out, the seating is more spacious and inviting. Even the stools are soft and comfy. They separated the queue for take out counter too. I was worried they took out the donut machine (free donuts when the KK light is on), it now occupies a smaller space on the side.
Another invite for a |ooloo rendezvoos is very very hard to resist, especially when the restaurant is somewhere I haven't tried yet and want to visit. Lunch? Pizza? Definitely yes! ️ Steveston Pizza has caught my attention since last year, I think, since I saw their branch in UP Town Center. Since I rarely get to go up north, I haven't had the chance to try it out. When Peanut D told me that the branch was at Corinthian Gardens, I HAD TO GOOGLE. I didn't know they had restaurants inside subdivisions! But apparently, there's one here. Mr. Richard Go was our host for the day and he shared to us where Steveston came from and how it made its way to the Philippines. Long story short, Steveston Pizza is a pizza place found in Vancouver, Canada. Mr. Richard Go and his partners were suddenly interested in bringing this unique pizza restaurant to the Philippines and their hard work and perseverance was able to. The main chef of Steveston in Canada used to be a chef who taught other chefs in a cruise ship. Because of his vast knowledge in the culinary world, when he eventually settled down in Canada, he used that knowledge to create wonderful pizzas which have harmonious toppings on a fluffy and chewy crust! The flavors in Canada are numerous and the ones here in the Philippines are only a handful of those created by the chef. Enough of the background, I bet you're all wondering about these delicious pizzas! The flavors are grouped into 7: ★ Classic - Cheese, Pepperoni, Marguerite ★ Colours - Black, Orange, Blue, Pink, Green ★ Journeys - Canadian, Italian, Mexican, Thai, Japanese, French, Hawaiian, Mediterranean, West Coast ★ All Time Favorite - Caveman ★ Elements - Earth, Fire, Wind, Water ★ Marguerite Tree - Marguerite Zero, Marguerite One, Marguerite Two, Marguerite Three ★ Signature Premium Pizza - C0, C1, C2, Princess We got to try their 4 best sellers: Green (Colours), Japanese (Journeys), Caveman & C2 (Premium). They also boast of greaseless pizza! Which means it's not very greasy when you hold the pizza and it doesn't feel so oily in each bite. With the exception of those pizza with pepperoni, all other pizza flavors aren't greasy! Green has herb pesto butter, shrimps, single cream brie and scallions. Each pizza has a minimum of 33 pieces of shrimp! And the shrimp is so fresh and has that crunch/bounce when you bite into it! It's light and very good as an in-between pizza. Japanese is a pizza with no tomato sauce and it actually works! I love this one because I'm a fan of Japanese food and you can actually taste Japanese cuisine in this pizza! It has wasabi-scented chicken teriyaki topped with nori and enoki mushrooms. I didn't taste the wasabi in this pizza but the chicken was really good! The Caveman is really the ALL TIME FAVORITE! Especially for those who want MEAT! Mr. Richard Go was telling us that this pizza was really high before it gets baked in the oven and it becomes thin when it's done. So he requested the server to actually bring out the uncooked Caveman pizza and showed us how high it actually is. Wonderful pizza! We all couldn't get enough photos of it, and eventually, I was just drooling cos I can't stop imagining how good it would be!! And it definitely did not disappoint!! ★★★★★ C2 is their prosciutto pizza. Normally, when you hear prosciutto pizza, you expect a few slices spread around flat on the pizza right? But no, Steveston C2 pizza is commonly known as their "wow" pizza because when it comes out on your table, you will definitely say "wow". All their pizza are 12 inches and are sliced into 12 except for the premium ones which are 10 slices only. It's good to slice them into 12 because it's not too huge which will stuff you immediately. 🏼 Thanks so much to Mr. Richard Go and Steveston Pizza for sponsoring our meal and of course to |ooloo for the invite! It was great to meet new |ooloo-ers, Sandra Y and also familiar faces, EJ B and Midz S! ️
The 3rd highest mountain in the Philippines. A must try!!! The view up there is just so amazing! All the hard work and preparation is worth it! Make this a goal. We ascended up along the Akiki Trail (known as the killer trail) and descended via the Ambangeg Trail. Indeed, going up the Akiki Trail was very challenging. You really have to be prepared physically and mentally. Started with the scorching heat of the sun, entered the cool shades of the Pine Forest, drank natural mountain water, experienced a heavy rain and got very wet just before we arrived at the Marlboro camp, entered the chilling, creepy dark mossy forest, exited to the dancing grassy meadows, being pampered wind breezing cold and camped at the foggy Saddle Camp. The 11-hour trek going up the Summit seemed to be a short trek as we didn’t notice the time but all of us where very tired and drained. Sleeping in the tent was another thing since it was freezing cold! Every challenge is just worth it with everything that we saw. Up in there in the Saddle Camp, as I gaze up to stars and moon, it seemed that they can just be reached by hands (abot ang mga butuin). As I stood in the midst of the vastness of everything while feeling the cold breezing wind, hearing it softly whispering at me, I realized at how big and awesome our world is and we are just but a spec. When I was up there, I just remembered the song, The Majesty and Glory of Your Name. The first line goes like this, “When I gaze into the night sky and see the works of your fingers. The moon and stars suspended in space. Oh what is man that Thou art mindful of him…” I will definitely go back and conquer Mt Pulag again. IG: instagram.com/foodtrailph FB: facebook.com/foodtrailph We would like to thank our Tour Companion for this trek who helped us reach the summit – Mt. Pulag National Park Edelweiss Tours Most of all, we thank the Lord for allowing us to see His creation and protection throughout the trip. Check out my video of our trek. https://youtu.be/wYr0AJ2gdZY
I can finally cross this off my bucket list! Hehe. The local government opened the canyoneering site again to the public last September, if I remember correctly. Better go on a weekday during off peak season (NOT summer hehe) and really early (they open at 7AM) if you want to avoid the crowds. We did that and practically had the river to ourselves. It's a very beautiful place and photos don't do it justice. We joined the Kawasan Canyoneering Tours, which is headquartered in Matutinao Beach Resort in Badian. It costs P1500 per person, which includes a lifejacket, helmet, bottled water, fees, a meal after the activity, the habal-habal (motorcycle) ride to the jump-off point, and a guide. Our guide Lito was super friendly and nice. He was the one holding the GoPro to take photos and videos. He knows all the photo spots and told us how to pose (i.e., hug the rock) LOL. It was pretty funny. The activity took us 4 hours, including the snack break and photo ops. It was super fun! To those who want to try it, expect more walking/trekking than swimming/jumping. Anyone can do it but those with sedentary lifestyles will surely get tired. Hehe. I researched what footwear to use prior to the trip and many recommended to wear aqua shoes (which you can also borrow from the tour operator!) but I chose to buy my own because I have small feet. If I were to do it again though, I'd just wear crosstrainers/trekking shoes. Parts of the trail were slippery and aqua shoes offered very little traction. I would also wear leggings instead of shorts because the lifejacket they provided has a leg harness so that the jacket will stay put even when you jump, but that caused chaffing on my leg. I also read you're not allowed to wear sunblock so it's better to start the activity early in the morning when the sun isn't as hot. Also, it's better to call and reserve a slot ahead of your trip.
POP CUISINE, or Cucina Pop in Italian, is a highly associated term with Davide Oldani, if not an outright creation by this Italian chef. Pop Cuisine reflects Chef Oldani's belief in making simple ingredients very well made, thus elevating the food experience while making it fairly accessible to people. I certainly found this in Foo'd, where the hero of one of the dishes was... drum roll... the humble onion. Foo'd is the latest restaurant to open at Shangri-la at the Fort, in the area between recently opened Maisen and Toby's Estate. Geographically, it's walking distance from Boni High Street to one side, and Burgos Circle / Mind Museum to the other. Closest parking is, of course, Shang itself, but if you find parking there a tad scandalous, there's newly opened Three Parkade along 30th and Lane A, across Boni Central Square. Backtracking a bit, Chef Oldani, after working with renowned chefs such as Chef Marchesi of Italy (the first chef in Italy to earn 3 Michelin stars), Chef Herme of France and Chef Ducasse of Monaco, opened his own restaurant "D'O" in Cornaredo, a small town just outside of Milan, back in 2003. With the objective of serving simple, humble and high quality cuisine that the locals can afford, D'O would eventually earn its own Michelin star. The 40 seater restaurant has had as much as an 8 month waiting period. Seriously. To dine, people needed to reserve 8 months in advance??? Then again, if an Italian only had to cough up the equivalent of $14 (PhP700) then for a 2 course Michelin star meal in Italy, it would be a no-brainer, wouldn't it? This is a sponsored Looloo Rendezvoos, by the way. Side note, it's been some time but it's great to see Peanut D back in town. Welcome back, Pea! Many looloo'ers missed your energy, warmth and, haha, smile! Now, back to the review... Entering Foo'd, I found the restaurant was well designed and elegant yet welcoming. Fine dining feel with a modern design. I particularly liked the slim bookshelves full of different items which divided sections of the restaurant, the sleek lighting fixtures, and the open kitchen at the back where one can see the high tech (read: expensive) kitchen equipment and the many chefs preparing the dishes to be served. We were welcomed by FooDee Global Concepts group's Eric Dee and his lovely wife, Kidd, to Foo'd, and they gamely stayed with us throughout the evening while explaining the background of Foo'd, the story of Chef Oldani, the challenges hurdled in building Chef David Oldani's first restaurant expansion outside of Italy, and the description of every dish of the four (4) course meal we enjoyed, plus how best to enjoy each dish. Eric also dished out a few insider anecdotes of his restaurant ventures, which was cool. Consistent with Chef Oldani's Pop Cuisine is the base price for a 3 course meal, PhP800, and even PhP1,200 for a 4 course meal. For less than P1,000, you can taste a 3 course Italian meal conceptualized by a Michelin Star awarded and world renowned chef. Nice. Or if you're game for a heavier meal, go for the 4 course meal, which adds a Primo (first dish) between the Antipasto (appetizer) and the Secondo (second dish). For each course, however, one can opt to "upgrade" to a nice list of choices in the menu (with corresponding add-on prices per upgrade). Quite workable and not an obscene incremental price. Before the dishes arrived, there were breadsticks and toasted wholegrain bread on the table served with an olive oil and balsamic dip, plus butter. Both bread were made in-house, which was pretty impressive. And I loved how the bread sticks were very thinly done, yet sturdy and crunchy. We also were served with white wine, which was nicely dry and refreshing to start the evening while we were waiting for the others. Once the group was complete, we started with their Bagoss Mousse, which was Aged Grana (Padano) Mousse as the main highlight, with Balsamic Pearls for zest, Caramelized Pear for the sweetness, a lightly sweet and crunchy thin pastry for crunchy texture, and topped with Aged Grana (Padano) Foam for that airy contrast to the creamy grana mousse. I've truly come to appreciate Grana Padano cheese, which is comparable to my favorites Parmesan Reggiano and cave-aged Gruyere cheeses. What a fine start to the evening. I'd rate this a 5/5, because I love cheese and I give respect to the combination of all these ingredients that formed a very well made appetizer. Try it without the pear first, but make sure you get all the other ingredients especially the thin pastry and the two grana's in every serving. Then try all ingredients together, which is how it's best enjoyed, according to Eric. The second course was another appetizer, a signature Chef Oldani dish, the Cipolla Caramellata, or the aforementioned onion, which is a Caramalized Onion, placed inside a sweet puff pastry exterior that's lined with Grana Padano Hot Cream and topped with a mildly sweet Grana Padano Gelato. As a fan of both cheese and puff pastry, I also loved the experience of this. I like the crunchy texture of the crust with the soft sweet caramelized onion and the creamy gelato. Probably the only change I'd suggest is to lessen the sweetness of the puff pastry as the sweet pastry and caramelized onion makes for a double sweet combo, balanced out only slightly by the grana padano gelato. Between this and the first appetizer, though, I'd stick with the Bargoss Mousse. Still, I'm impressed with this (one wouldn't normally think of an onion as the main feature of a dish), as this is very much in keeping with the use of simple everyday ingredients that's just elevated with the use of the pastry and grana padano gelato and grana hot cream. Rating: 4/5 The third course, or technically Secondi, is the Iberico Pork Ribs. The Iberico pork is, of course, flown in from Spain, and is placed atop Porcini (mushroom) Sauce and topped with muscovado sugar and licorice so that adds the crunchy texture with a sweet and lightly salty sour taste. The iberico pork, though only 4 cuts, was enough, and it was oh-so-tender. Perfect sauce with the porcini base, which is a good mushroom flavor, and reminds me of a more subtle shiitake... I could not get enough of this sauce. Wow. 5/5 For the Dolce (dessert), we got to try the Dark Chocolate Mousse and the Lemon Curd. Let me tell you, both desserts could not be more contrasting yet equally compelling to eat. The Lemon Curd had the nice tartness to it, with small bits of Meringue for sweetness and crunch, then when you mix that with the Lettuce Gelato (yes, LETTUCE gelato) on top of a bed of Cacao Crumble and Curry Almonds (though the latter was not as apparent), it just worked. The tartness, sweetness, creaminess and crunchiness all blended well together for that light and refreshing dessert. What a combo. Rating: 5/5 While I'm not usually going to select chocolate-based pastries or cakes primarily, I also enjoyed the Dark Chocolate Mousse, with its Dark Chocolate Gelato topping, Cacao Crumble and Framboise Powder, it's a rich, chocolatey dessert that will satisfy those who appreciate chocolate based dessert. I also tasted berries, I believe to be dehydrated raspberries. Nicely designed and quite a rich dessert. 4/5 Service was impeccable. The wait staff made sure all dishes were served at the same time, our plates were cleared in between courses quickly, our drinks refilled fast and proactively. Very professional and well trained in only their 7th day of operation. Eric also said a unique feature of this resto is that the chefs will bring the dishes to the people themselves and describe or talk about the dish. Something I experienced in a fabulous and incredibly popular restaurant in downtown Toronto last October. It's a personalized approach that struck a chord with me then and I hope that they deliver the same to diners of Foo'd moving forward. Shout out also to the chef's for the impeccable plating of the dishes. All well done except perhaps for the Cipolla Caramellata which had its challenges with the hot and slightly uneven onion, thus the melting and sliding off of the grana padano gelato. Foo'd is a perfect new addition to the line-up of restaurants opened by FooDee Global Concepts, like Tim Ho Wan, Todd English & Pound, plus Sunnies Cafe and Mesa. According to Eric and Kidd Dee, their vision is to bring quality food and ingredients that delivers taste and dining experience with bang for your buck, which is, in many ways, aligned with the Pop Cuisine idea by Chef Oldani when he started Cucina Pop 13 years ago. Food wise I'd rate my experience a 4.5/5, which I'll round up nicely to a 5/5 when I consider the value for money's worth, a true testament to the accessibility promise by Chef Oldani and FooDee. Plus it's always a good thing when I'm looking forward to coming back here with my wife. For the return trip, I'm already eyeing the Wagyu beef cheeks (having tried Le Jardin's awesome version) or Chilean Seabass for my upgrade, plus the choices of Risottos among their Primi upgrades. I liked the review of Mary Love S on her risotto, which was actually the first review of Foo'd on looloo. Thanks again to Looloo for the invitation and to Eric & Kidd. And great opportunity to reconnect with April H (congrats in advance and I hope to see you active again), Peach L (grabe mga orig tayo't matagal na rin tayo nag-sabay sa looloo), Clarissa P (basta hatakan tayo sa food trip dai), Denise A (anak!), Christina R (my neighbor and fellow Maroon) and nice to finally meet Eboy D and Yina M. It's admittedly my earliest review from a Rendezvoos, Peanut D, by far (only hours after) Hehehe. Bawi lang. They'll have lunch specific courses soon, like maybe priced P500, so you'll get the Gastronomical experience, high class ambience and Italian next level cuisine at reasonable prices. Meantime, have a nice P800 meal. I promise the experience will be worth it.
I've been waiting for this place to open for months. It said it was going to open on Oct and so i waited patiently, but it took a lot longer for it to open. So I just waited for a post on instagram for an update that it is already open. As soon as I saw some photos from Jialing H. and Mary Love S. 's instagram, I hurriedly went there a day after they visited. That is just how excited I was haha. Anyway, since their specialty is their xiao long bao. I made sure that I wasn’t going to leave this place without trying all of the flavours. So my date and I ordered 2 SPECIALTY DYNASTY XIAO LONG BAO- 8 pcs each, assorted (Php 388 per order). I mean you can’t share this especially if you want to try all of the flavours as it has only 1 of each. The 8 flavours are original, ginseng, foie gras, truffle, cheese, crab roe, garlic, and lastly sze chuan. As soon as it’s been served to you, you will be informed by the server to try each piece of it in order. If you want to get the taste of each flavour, i highly suggest that you eat it as is. Dipping it in black vinegar w/ ginger will sort of mask the flavour. Taste of each flavour: Original - does taste like the usual xiao long bao, but so far this is the best one we have here in Manila. It’s basically eating a round dumpling only with soup inside. So better get it carefully to prevent tearing up the coating and eat it while it is still hot. I usually eat it by biting the tip part of the wrapper and then sipping the soup. I like putting in strips of ginger and black vinegar in it too. That is just how i normally eat it, however it is still up to you how you want to eat it. To each her own style haha. Ginseng - hint of herby flavor and slight bitterness Foie Gras - i’m fond of foie gras, so i find it good Black Truffle - This has got to be my favorite or maybe i’m just a bit bias since I love truffles. I actually ordered another one of this to share. (Php 330 for 6 pcs) Cheese - it’s creamy, not what i was expecting. I was hoping it had a cheesier flavour. I honestly was a bit disappointed but i still liked it. Crab Roe - okay, definitely not like the one i had in Shanghai, but still okay. Garlic - you can really taste it, it had that hint of sweetness of the garlic. I actually like this one too. Sze Chuan - my least favorite, but most loved this one actually. Maybe i’ll give it another try haha. Who knows i might actually like this one eventually. I mean, it is good, i just wasn’t fond of the peppery flavour. RADISH PASTRY (Php 138) for 3 pcs. It’s basically puffed pastry with soft radish inside. It had that slight sweet and salty favour and it was delicious. This is one of their recommended dishes. YANG ZHOU DOUBLE-BOILED MEAT BALL W/ CRAB ROE SOUP (Php 238), well it was good but not something i’d be craving for. It is technically like a clear broth soup with baguio pechay and a huge meat ball inside. Seasoning for me was just right, it was slighty salty and sweet but others might find it a bit bland. CHILLED JELLYFISH AND SEAFOOD IN VINAIGRETTE (250), this had got to be one of my favorite appetizers. I mean it may seem simple, but i like that the jellyfish, cucumber, shrimps, and squid were soaked in vinaigrette dressing with a hint of spice. A simple appetizer that is already good for 2. This is one of their recommended dishes. SCRAMBLED EGG WHITE W/ FISH CONPOY (Php 328), this is also one of my favorite dishes too. It is also best eaten when you’ve eaten something spicy. It helps make things bearable. I like that it’s quite a healthy dish with a few hints of fish flavour. You might think it’s a weird dish, but they compliment each other really well. This is good for sharing. 2-4 people can share this dish. SPICY SZE CHUAN CRISPY CHICKEN (Php 298) Got to love the kick of spicy flavour ,garlicky taste and coriander. Better have that scrambled egg white dish on the side for this one. It sure was spicy. The garlic here were kind of crunchy too. This one also is one of their recommended dishes. STIR FRIED BEEF W/ ASSORTED MUSHROOMS IN SZE CHUAN BEAN SAUCE (Php 388), the beef here was really tender and because i love mushrooms, I actually enjoyed this dish too. I believe this is better paired with a cup of plain rice or fried rice. LA MIEN W/ DAN DAN SAUCE (Php 230), this had a rich nutty flavour, so the sauce was slightly thick and had a bit of bitter taste. It wasn’t oily unlike from other restaurants that I 've got to try before. It’s a really good dish, would definitely order this one again. This is actually good for sharing if you want to order other dishes, but also good for one if you’ll only eat this alone and have a huge appetite like i do. hahaha LA MIEN W/ PORK WANTON IN HOT CHILI VINAIGRETTE (DRY) This dish was actually good too. That is if you want your noodles to be more on the dry side. I however love soup, so I’d usually order something with soup. I got to try this because my date wanted to order this and we actually did enjoy it. It had a hint of sourness, spice and the pork wanton used here were tender. This is also one of their recommended dishes. DRUNKEN CHICKEN (Php 230), it is basically chilled cooked chicken soaked in wine. You’ll really get to taste the alcohol. I actually like it, some of my relatives would actually order this from time to time. But i think not everyone would appreciate it, maybe for people who drink like me would though. Anyway, before you all wonder how big our appetite is. Well, we ate here twice. We made sure to order different dishes in order to give you all an idea on how good this place really is. Overall experience here is great because of the food and how pleasant the servers were. But i hope they would improve a bit more on service. Twice we came here and whenever we would ask for water. They would usually forget it, so we have to ask at least 2 other more servers for it. I would understand if it wasn’t water, but it was JUST water. You can literally see a pitcher of cold water on the side. But that is the only complaint i have though. haha
Unli wagyu for just 500 pesos (+ service charge)!! A lot may say that the wagyu cubes here are not legit and are just processed meat but honestly, real or not real, I don't care. Haha! As long as my tummy is happy, I am happy. And for 500 pesos, choosy pa? Anyway.. Many many months ago, I invited my friends to go here one Monday night for the grill all you can promo. We went to work early so we can go out early. Oh the things you do for the love of food! PLACE: You have the option to eat inside or outside. I personally think that it's better to eat outside because.. 1. Open air 2. Lucky you if you're here early while it's still not yet dark because you get to have really nice and bright photos! #Priorities 3. Related to number 1, you'll still smell like grilled meat but not as intense as when you're inside. FOOD: Aside from the wide variety of meat and seafood choices, you also get to enjoy unlimited salad and soup. Not sure if the rice is free. The salad was pretty good. The veggies weren't as fresh but the dressing was yummy! Can't go wrong with the roasted sesame dressing!! For the meat and seafood, of course the main reason why most are going here are the glorious wagyu cubes, scallops, shrimps, crab legs, and other awesome goodness. The choices are not fixed, some may or may not be available. During our visit, we weren't able to spot the crabs! So it's better go here on a Monday to ensure that there are more meat/seafood options. We tried the following: - jumbo shrimps - scallops (not bad) - sausages (they have different types of sausages but I was ony able to try the spicy version and it was pretty good!) - marinated chicken skin - marinated tuna (too salty ) - marinated beef (this was good, the beef was tender and tasty) - marinated pork ribs (tasty but was so hard to eat) - WAGYU CUBES!! (We didn't have to add any salt, pepper or sou sauce to enjoy these cubes!! Masarap na siya!! 🏼) Can't remember how each tasted anymore but we were very satisfied and super full after. Sobrang not bad for 500 pesos. Very sulit and the whole experience was super fun. SERVICE: Service is not that good since there's a lot of customers. You must be patient when asking for more wagyu, more salad or for asking anything. Either you wait or you follow up. But do it nicely para safe! And oh, last and most important tip, it may look fun to grill your own meat but it's so much better if you let them grill it for you.
Takoyakis are my fave Japanese finger food. I usually crave for it during Miryenda so when my Boyfriend and I went to GH yesterday before we head to watch Moana, we dropped by the food court in Promenade and saw Kraken Takoyaki! Kraken Takoyaki is the most authentic Takoyaki i've tried in the Philippines. Legit, swear! I've tried so many and none have made a mark yet. I usually eat Takoyakis at Sm Stalls or Food Courts but this one is an exception. Osaka Style Takoyaki as others call it for its authenticity, they use REAL OCTOPUS, not squid, crabs and other alternatives! I ordered their Original Takoyaki for P98 which comes in 6 pieces. The price is quite steep for a Takoyaki which is usually below P70 or P50, but I still find it worth the price cause it tastes so different from the others I have tried. The outer shell is a little CRISPY which I really like cause it gave the Takoyaki a very complex texture. The core is very soft, moist and filled with chunky Octopus slices, I enjoyed it a lot! They also used Authentic Japanese Mayo which makes the P98 more sulit and sprinkled a generous amount of Nori and Bonito Flakes! They also have a branch in Taft at Archers Nook and I can't believe I keep ignoring it whenever I pass by the area. Good thing it's near my workplace so I'll be able to try it again! ‼️MUST TRY: 2 CHEESE VARIANT
Makansutra is a little piece of Singapore here in Manila. Located on the 2nd floor of SM Megamall building A, Makansutra offers fare from Asia that you will traditionally see in the hawker stalls of SG. The food you will get here, whether you like it or not, tastes the way it would from where they originally came from. Unlike some of the hawker places you may have visited, Makansutra is vibrant, lively and clean. This foodcourt style ‘restaurant’ currently houses at least 11 stalls with each one specializing in a different dish, making sure that we have a wide variety of choices. So whether you’re feeling nostalgic and just want to get that taste of Singapore, or just want to experience that ‘hawker vibe’, then Makansutra is definitely a place you should visit.
My friend Darlene M, is now in Qatar for work, but before she went away we had a little get-together for her at Kettle in SM Aura. I honestly didn't know what to expect of this place, but I relied on Looloo and the reviews are good. I ordered cafe latte and let me get this out of the way before I talk about food. Don't order this. Unless so-so tasting coffee is okay with you then go ahead. But if like your coffee creamy and rich, then do away with it. I have no complaints about the food though, it's good. Serving is small though and it's pricey so get your crew together so you can taste more food. Each plate is good for 2 persons, 3 at the most. We started with Darlene's order, Corned Beef Hash (PHP 559). It comes with egg, potatoes, and choice of rice or bread. It's not the shredded corned beef that you find in a can, this one is cut into bite-size cubes. If you ask me what is the first or one thing that I would recommend off the menu, this is it. You won't believe how flavorful and how tender the corned beef is. It tasted divine. I couldn't stop myself from stuffing them cubes in my mouth. The Truffle Gorgonzola pasta (PHP 299) was also quite nice but a plate of this is only good for 2 pax. It wasn't swimming in oil and I like that hint of cream, kinda like the tame version of carbonara. Kettle's bestseller is the Buttermilk Fried Chicken (PHP 599). Not the best friend chicken I've had but it was still good. The breaded skin is crispy and has that umay factor so go easy on it. All in all the food was fine.
After several attempts, finally I've got to try Gabe's Homegrown Dishes. I was with Midz, Dennis and Jayson when we visited the place. The restaurant is not that visible in the public, it is located at the 2nd Floor YDG Building, Katipunan Avenue, Quezon City. We were greeted by Dan Panlilio, owner of Gabe's Homegrown Dishes and Alex, Marketing Staff when we arrived at the restaurant. The tables, chairs and lights caught my attention inside, it's really beautiful and customized for Gabe's by Silya, Elektrika atbp. The restaurant offered first the bestsellers, not really the bestsellers, I think... almost in the menu. LOL How can you be so generous like that Dan? ⭕️Appetizers Pinoy Cheese Sticks for Php80.00 - ️️️️️ 5/5 Kwek-kwek for Php90.00 (10 pcs.) - ️️️️ 4/5 Fish Balls for Php50.00 - ️️️️ 4/5 Squid Balls for Php60.00 - ️️️️ 4/5 "I really like the way they did to cheese sticks, usually cheese sticks are really good when served hot but it still crunchy and tasty even it's cold already" ⭕️Main Entrees Lengua for Php250.00 - ️️️️ 4/5 Kare-kare for Php200.00 - ️️️️ 4/5 Baked Ribs for Php290.00 - ️️️️ 4/5 Salmon Belly with Bechamel Sauce for Php190.00 - ️️️️️ 5/5 Crunchy Pork Sisig ni Gabe for Php185.00 - ️️️️ 4/5 Yummy Lechon Kawali for Php160.00- ️️️️ 4/5 "I like the Salmon Belly, flavorful and crispy but I think it would be much better if the sauce would be on the side (well, it depends in the customers on how they want it, but for me I want it to be separted). All of the mains taste good just lessen the salt l." ⭕️All Day Breakfast Beef Tapsilog for Php115.00 - ️️️️️ 5/5 Horseylog for Php115.00 - ️️️️️ 5/5 "I don't see myself eating horse meat again, but it was really good. Must try!" ⭕️Noodles/Pasta Carbonara - ️️️️️ 5/5 Solo - Php120.00 Good for 6-9 - Php300.00 Good for 10-15 - Php500.00 Good for 20-25 - Php950.00 Pancit Malabon - ️️️️️ 5/5 Solo - Php100.00 Good for 6-9 - Php300.00 Good for 10-15 - Php500.00 Good for 20-25 - Php950.00 "These two noodles were so masarap! I don't know how they did it. The Carbonara was so creamy and the Pancit Malabon, not that saucy but overloaded with toppings. Ang sarap! ⭕️Desserts Fried Oreos ala Mode for Php100.00- ️️️️ 4/5 Halo-halo for Php100.00 - ️️️️ 4/5 Valencia ala Malabon - ️️️️️ 5/5 "Valencia ala Malabon was my favorite during our visit. Imagine saba, ube, monggo and langka wrapped and fried like a turon served with vanilla ice cream. Heaven!" ⭕️Beverages: Lemonade for Php65.00 - ️️️️ 4/5 On the other side, they need to improve or change the green plastic plates/containers into a breakable one, maybe color white will do. They have beautiful restaurant, the plates must also fit. Come and visit Gabe's Homegrown Dishes in 219 2nd Floor, YDG Building, Katipunan Avenue, Quezon City. Thank you for having us Gabe's Homegrown Dishes c/o Dan. #ilovetoeat ️
If you are looking for a quick nature trip near manila, I would recommend rizal I was able to visit 3 water falls all in 1 day. Batlag Falls, Daranak Falls, and Hinulugang taktak. I'll be making a separate reveiw for each falls, and I'll start with the best one. Batlag Falls. This falls is directly above Dranak falls. It has this virgin forest feels with 2 main water falls. Luckily the water was blue when we went. And I must say that this is one of the best waterfalls I've ever been to. It gave me a chance to appreciate nature to a higher extent, swimming through cold water with trees and vines above Entrance fee is 50 per head, you can also rent tables and cottages around, the price depends on your haggling skills. We got ours for free I recommend to come here as early as you can, we arrived at around 6:40am and we got our place by ourselves until around 8 A hidden paradise indeed
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