Manila, Philippines: What's new?

HT couple steps into HT wife's homeland every year and is always amazed on how versatile and how diverse the food scene of Manila is evolving every year. 

Ramen Santouka
Glorietta 4 Ground Floor
 (outside entrance), Makati

The legendary hokkaido ramen and HT couple's favorite has landed in the metro.  We first tried this ramen at our 2nd home country, Singapore and we just fell in love with the bowl with pork cheeks.  (see post ).  It's a little bit cheaper in Manila (400+ pesos for medium size bowl with pork cheeks), but the quality is the same.  Miso, Kara-Miso, Shoyu, Shio are all available.  HT wife prefers Shio and HT hubbie always get kara-miso.  Ramen sets are also available.

VERDICT: Highly recommended by yours truly.  BUDGET ESTIMATE: ~300-600 pesos/pax


IHOP
W Global Center, 30th St. cor 9th Ave.
Fort Bonifacio, Taguig
(one of their receptionists mentioned they're opening the 2nd IHOP in the metro soon)

The famous US-chain international house of pancakes which specializes in all-day breakfast menu.  I'm sure you've seen the IHOP signboard if you've watch the Man Of Steel and yes, if you want to try out their special pancakes and US is way too far to travel, hop on a plane and fly to Manila. :)

When this chain opened in the metro, I've seen long queues in pictures, my friends getting up early to be able to grab their pancakes and still getting a 100+ queue number...crazy!  Manila went gaga over IHOP.

With all the hype, i was fortunate to be brought by my Manila friends to IHOP.  Just like any American chain, the menu is extensive...unlimited drinks are available and combos of omelettes and pancakes as well as steaks and pancakes (whether it's a good combination for you or not), yes, they're all present in their menu.

Here's what we got:

 New York Cheesecake buttermilk pancakes - this was my favorite. 

Chocolate Chocolate Chip Pancakes

Big steak omelette with cinnamon pancakes

Splashberry - made up of strawberries, lemon-lime soda and premium orange juice.  My friend got a Never Empty Coffee Pot (iced coffee) - you would never go thirsty.

VERDICT: It's nice to be able to try out the pancakes and what IHOP can offer.  But in my opinion, with the price (about 300 pesos for a stack of pancakes) and the food that you can get, it's not worth the hype.  Service was fantastic though (kudos to the team).  

BUDGET: ~300-500 pesos/pax

IHOP has established their name in the US and extending it to Asia (opening the first chain in the Philippines) was a good choice.

FACTS about HT WIFE (my friends in NL would kill me):  I prefer American pancakes than the thin dutch pancakes (click on the link).


Yabu - House of Katsu
SM Megamall, Robinson's Magnolia, SM Mall of Asia, SM Southmall

Another craze in Manila...we got to their branch in Robinson's Magnolia at 2 pm (past lunchtime) and we're the 7th in the waiting list.  Thank God they have a device wherein when you're table is ready, you get a vibration notification from that device (and the coverage is the whole mall) so you can shop while waiting.

Introduced by HT wife's brother and HT couple being fans of kurobuta (from Japan) - rich marbled, soft and flavorful pork (wagyu beef in pork dictionary) we just have to try it out.  other kurobuta post

We enjoyed their Kurobuta premium tonkatsu set and the kurobuta curry set (600 pesos).  (You can get rosu - porkloin - which has fat trimming and/or hire - tenderloin - slices without fats (300-400+ pesos) - these are cheaper than kurobuta but for first timers, I would recommend to go for kurobuta - my brother has tried the rosu/hire and the kurobuta, and he did noticed the difference between the two.

 

Kurobuta tonkatsu set - their sets come with unlimited rice, unlimited miso soup and cabbage salad (this is pretty normal in Manila  - if you notice)

 

it comes with this make your own sauce (sesame seeds, pepper, salt) with thick sauce - love that grinding bowl!

 Kurobuta curry set - we were asked to choose from regular, hot and very hot.  I got the hot one and my brother with his love for spiciness took the very hot.  The curry sauce was lovely and they cooked it for 3 hours with 45 ingredients...yum! 

VERDICT:  A must-try.  It's on the high side but it's all worth it.  If you wanted to try out the kurobuta, skip the curry set and if you're a curry lover, i suggest to get other meat than kurobuta to really savor the curry with a more reasonable price.

BUDGET ESTIMATE: ~300-700 pesos/pax

I can't wait what my home city is up to for next year...come on Manila, suprise me! 
 

Philippines, Manila: Vikings

HT wife is still raving on Manila food scene!  I just can't stop indulging and trying out the all these new restaurants in Manila for the past 6 years that I was not living there.  Somehow, it makes me feel that it's time to move back (all for the love for food :D).  Of course, if only HT hubbie goes with me. (HT hubbie and food goes together in my dictionary :D).

There's been a craze on this huge eat-all-you-can place, facing the Manila bay.  Reservations should be done in advance especially on weekends or else you end up going there being disappointed.  As a family of food lovers, we booked weeks in advance. :)

I'm not a fan of eat-all-you-can as quality is being sacrificed.  But i've been reading a lot about Vikings and it was considered a luxurious buffet.  There's only one way to figure out...I just have to try it!

A good parking area was provided and as soon as you see this pirate-looking chef with a sneaky smile, you know you're up for the unexpected.

The place was huge!  I just have to spend 10 minutes going around to check out every buffet section without getting lost.  I like the idea that the buffet tables were laid out all over the whole area making sure that everyone doesn't squeeze  and not too much in each other's face.

What amazed me was the huge variety of selections they have.  You name it, they got it.

After going around, i started with this...

sashimi is included! :)  Both the sushi and sashimi were cut and done fresh respectively.  It was an entertainment watching the chefs making it if you wanted to take a break from stuffing yourself.

Cold cuts section was consists of western cold cuts of ham, cheese and other small bites.  I chose to get the chinese cold cuts such as century egg, jellyfish, marinated pork (simply anything you can get on the 1st plate of a lauriat).

We were sitted near the dimsum area and i love those mirror panels on the ceiling as you can see what the section offers you.  Chawan mushi, herbal soup were present as well.  I love that they still considered the presentation of each dish.

Imagine yourself in a market of fresh seafood around you.  Point which one you like and hand it off to the staff for immediate grilling.  And after a few minutes, it will be served to your table.  And for those who's impatient, grilled items are also available. :)

a row of hot dishes showcasing Western, Chinese and of course, Filipino cuisine.

Shabu Shabu Plain and Mala Tang works well for the kids. :)

The dish for the day...peking duck wrap with hoisin sauce.  This changes every week.  The pig's trotter (teer-mah) I got on the side was good.

the all-time favorite seafood was the choice of the night of HT wife's family.  The shrimps were big and the crabs were meaty.

Baked oyster delivered to our table...my brother was an expert.  He knew where these aphrodisiacs were hiding.

 more grilled items...whew...i wonder if i can stuff myself more...

A buffet in the Philippines would never be complete without our famous roasted pig, lechon.

Lamb and tenderloin were also served for non-pork eaters.

Even though, I was so full, I made sure that I can still enjoy the desserts.  I indulged more on Filipino delicacies (upper left).  Oh my, I miss them so much!

Free flow of juices, sodas, fruit shakes, beers, coffee and tea are included in the buffet for 888 pesos (~30 SGD~17 euro) per person.  This September, they have increased their weekend price to 1088 pesos but i heard Angus beef came to the scene.

Overall, the food was ok.  You wouldn't reach to the point that you'll be shouting...you're in heaven but with the price, wide variety and decent serving (they don't scrimp), this is one of the the worthy eat-till-you-drop place in town.

What made this dinner special was celebrating my birthday again (after 6 years of being apart) together with my sister.  It was a month late, but who cares? :)

Vikings

Seaside Blvd, Pasay City

Philippines

*you can even make reservations on their facebook page :D

www.vikings.ph

Philippines, Manila: Chef's Table

Chef Bruce Lim, a Le Cordon Bleu graduate might be familiar to Asians who watches AFC (too bad it's not available in Europe).  He's a Filipino by blood but grew up in the US.  He was more exposed to western cuisine growing up but he never forgot to trace down his roots.

I remembered that he had a private dining which you have to be in a group of 10 or more and reservations only.  3 years ago, the concept of having his own restaurant pushed through, showcasing the best of Filipino cuisine giving it a fine twist which appeals to the palate of everyone.  HT wife have been wanting to try it out and finally, she got the chance...

love this concept of open kitchen that gave the diners the dining experience from the moment they enter the place.  We were at the 2nd floor and they still made sure that everyone can see what's going on in the kitchen with their full glass panel wall overlooking the clean busy area.  Check out the bald chefs...hygienic, isn't it? :)

Aside from food, they made sure you can get their house cocktails with something Filipino in it...

Grape Gaudinez - made of grapes, cranberry, spring onions and lambanog (alcohol made from coconut - local wine).  The drink was very refreshing and light.  The spring onions were not overpowering and complemented the lambanog.  My best friend's choice.

NCR (No one Can Run) -  NCR stands for the national capital region in our country and they used the acronym for this special drink.  From the name itself, I made this as my choice for the night even if I haven't read what was in it as the name made me curious.  It was a mixture of everything, gin, brandy, lambanog, orange and mango juice.  What made it unique was the chili extract which gave the drink an after-sip bite.  Don't worry about the chili decorated on top, the drink was pleasant and it wouldn't burn your tongue.  It was a strong cocktail but delightful to drink for a long evening chatting with your friends.  No worries, I was still able to run after a glass :).  And this goes to the top of my favorite cocktails list.

Now, it's time for food!!!

For appetizer, we decided to get Hot Rock Pusit (squid) - beer-marinated squid grilled between hot rocks.  It was very tasty and the squid was cooked to its perfection as it was very tender and juicy.  It can go well with rice too.  I think a fancier presentation as per the description would make it more enticing.

Calamansi Tuyo Spaghetti - Tuyo, salted dried fish, a favorite of most Filipinos that goes well with rice and can be eaten at any time of the day.  Usually eaten with a vinegar dip, to smoothen out the saltiness.  This version was served with spaghetti and calamansi.  I love this idea as it makes the dish less boring.  It's easy to make this at home as you don't need much ingredients as the tuyo is flavorful itself.  If you're a pasta lover like HT wife, you're gonna love this dish.

Kare Kare - a very Filipino dish, ox tail in peanut sauce.  This version is drier than the normal but the richness of the peanut sauce remains.  The ox tail were soft and delicious.  What made this dish different is the eggplant caviar on the side.  Kare Kare is always eaten with fish paste (bagoong) for salty kick.  I love chef's table's bagoong twist i.e. the eggplant caviar as it's sweet salty taste is not too fishy but still giving the its Filipino authenticity taste.

Chicken Sat on Salt - their version of slow-roasted chicken served with atchara, pickled unripe papaya and a spiced-oil dip.  The chicken was placed on top of a bed of salt when cooked letting the salt absorbed into the chicken meat.  I'm not very fond of this dish as i prefer my white meat very salty just like most Filipinos :D.  I used the eggplant caviar to give my chicken more taste.

Overall, it was a great dining experience.  The waiters were very knowledgeable of what the restaurant offers and were very helpful. Before we left the place, we made sure that we end our dining experience the best way...

a remembrance with the chefs at their table. :) 

Cocktails cost 150-180 pesos~6 SGD~4 euro

Dishes cost 200-600 pesos~20 SGD~12 euro

Chef's Table

The Infinity Tower

26th street

The Fort Global City

Taguig Philippines

Philippines, Manila: Mesa (Filipino Moderne)

I'm just so proud how Filipino restaurants are developing and catching up with the modern style of the food scene in Manila.  Filipino cuisine is considered unpretentious, simple and no frills.  It's more of comfort food that you can enjoy in your home.  But nothing is impossible for Filipinos :) (i'm proud to be one :D)

Check out some of the Filipino dishes with a twist...

Crispchon - Philippines' table is famous for its lechon - roasted pig.  It's usually eaten alone or with rice with liver sauce (right most).  This concept of adapting how peking duck is being eaten was a pretty good idea.

just like peking duck, lechon's skin shouldn't be missed out.  The skin was juicy and crispy, just how a lechon should be.

ta-dah!  The finished product...we're ready to dig in! :)  They provided 3 sauces: Garlic mayo, Hoisin sauce and the original sauce of lechon.  I still prefer the original.

the remaining crispchon was tossed in garlic.  It was pretty oily and salty.  I suggest to enjoy your crispchon and have it chopped as is.

Sisig Pouch - sisig is usually served on a sizzling plate but hey, why not  put it in a pouch like this!  I'm not fond of pork sisig but i'm sure sisig lovers wouldn't mind this twist.  Check out my previous post of how a normal sisig dish is served and read more about it.

Tinapa roll - We usually eat smoked fish just like fried fish.  This one was shredded, wrapped and deep fried.  It was meaty.  It was a good start up.

Adobong baby squid - adobo is our national cooking way (soy sauce, vinegar with a little bit of sugar and bay leaf).  We use it basically with anything even with veggies (adobong kangkong).  This was my dad's choice.  The squid ink seasoned-like adobo was very tasty and the baby squids' tenderness works well for this type of dish.

A Filipino table is not complete without a good serving of rice.  We're rice eaters.  It's our staple for every meal of the day.  We ordered Bagoong rice.  Bagoong is made of fermented fish and made into paste.  We love eating it with green mangoes and of course with rice.  I love this bowl because it combined both which complemented all the ingredients in it.  It was not too salty and the fish paste was not too overpowering so it was great with the dishes we ordered.

The place behind this modernity of Filipino cuisine is...

the restaurant MESA - which is a Spanish/Filipino word for table.  They have several branches across Metro Manila and their branch in Greenbelt 5 is doing pretty good.  For a bigger group, I suggest to  make reservations to avoid not being accommodated.  The staff were all very attentive and friendly. 

And this time, HT wife enjoyed dining here with HT parents. :) Guess from whom i got the genes of eating and enjoying good food? :)

Price Summary

Appetizers starts from 140 pesos ~ 5 SGD ~ 2.5 euro

 Crispchon (1/6 size with 2 ways of cooking i.e. wrapped and tossed garlic) - 999 ~ 30 SGD ~ 15 euro

Main dishes is about 200 and above ~ 6 SGD ~ 3 euro

Bagoong rice ~ 150 pesos ~ 5 SGD ~ 2.5 euro

*All plates are good for sharing ( 2-3 persons)

Mesa (Filipino Moderne)

Ground floor (outside court)

Greenbelt 5

Philippines, Manila - Ramen Bar

I grew up having the knowledge of just eating a piping hot bowl of ramen from instant noodle packs.  So when I moved to Singapore, which is still the best food haven country for me in terms of variety, it was not difficult to appreciate a more authentic ramen bowl.

Manileños nowadays, are so lucky as we are catching up in terms of restaurants offering different cuisines and meals with twist.  I was just away for 6 years, and every time I go back home, I can't help but be amazed and how much new restaurants are sprouting here and there.  I wanted to try them all, maybe when I decide to stay for a year. (though HT hubbie might spank me LOL :D)

Ramen Bar had been in the food scene here in Manila for quite sometime.  They have 2 branches: one in Eastwood and one in Piazza in Mckinley Hill which are both not too accessible from where i live. 

As a ramen addict just like HT hubbie, i just have to try this.

Super Chasyu Ramen - my first impression of the bowl was pretty good.  Though i was expecting a more milky and thicker soup, nevertheless, this was not too watery.  The chasyu pieces were abundant and the tamago (egg) was marinated for 10 hours.  The soup was very tasty.  However, it was not served hot. 

and with the abundance of the fatty part of chasyu, the soup gets oily easily that makes it tiring to eat.  They could do better of less fats in chasyu as other countries do.

Though i prefer a thicker noodles (different version), I really enjoyed this noodles.  It's thin, chewy and creamy.  There were a few strands that got stuck together, but just a few loosening up during the cooking can do the works.

If only I had the time to return the bowl to make it hot, I would be very satisfied.  I will let them know so they can improve. 

A super chasyu ramen costs me 380 pesos~10 SGD~5 euro.  You can get a cheaper bowl for 280 pesos.  It's quite affordable. 

Too bad, my tummy was not cooperating that day, that I have to skip the Tempura Ice Cream. :(  Next time, i guess. :)

check out my previous posts in Singapore and Australia for our love of ramen.

Philippines - Antonio's Tagaytay - a one-of-a-kind

Have you ever heard of a place that you're so eager to go but you told yourself that one day you'll be there with your "THE ONE"?

And this 2011, my dream for almost a decade has finally came true.

it all started passing by at this sign.

This mansion look-a-like from the front gate makes you already feel at home.  And aside from the staff, this happy elephant  greeted us at the front door.

Before we were lead to the dining area, we passed by at this section, where lots of memorabilia of the owner are displayed.  I am in love, it's so homey.

Antonio's setting is just like home.  You can eat outside and be closer to nature or you can sit inside with big chandeliers and still be in contact with nature.  Big windows are open  and Tagaytay, where this restaurant is situated, has this fresh air and coolness that we Manilenos love going to when we want an escape from the pollution and busy-ness of Manila.

We were given this bread...while still deciding for our orders.

freshly made bread with well-balanced squid ink infusion...just lovely!

For drinks:

freshly squeezed pineapple juice (refillable or drink all you can) - $7 sgd or 3.5 euro

when you order this fresh mango juice, you get the same mango ice cubes to complement with it :)  good idea, isn't it? - an order is about 2 glasses - $7 sgd or 3.5 euro

We were given only the main course menu, and each main course comes with...

raspberry vinagrette salad with blue cheese - greens were fresh just like all their ingredients

soup of the day

*They also offer other starters and salads but this is what is served in their standard menu (i'm sure upgrades are welcomed)

For our entrees...

this was my order and every single bite was so tasty.  Even though it's a bit burnt outside, it gave the tenderness of the meat that crunchy bits.  I picked pumpkin sage risoni as my side dish and it was heaven!

boasted that this organic free poultry came from Antonio's farm...the bourbon tomato complemented well to the chicken, giving its wonderful taste. 

And they catered this sampler for those who can't decide what to order in their seafood specialties(just like my sister LOL).  from left to right: Pan-seared scallops on truffle cream sauce, prawn thermidor and the chilean seabass baked with tomato, olive, parsley, pine nuts on mashed potato.  Looking at this in the menu may not be enticing, but trying it out says otherwise.  A light entreé but exquisitely heavy in taste.

I chose this for dad and i'm so glad i made the right choice for him.  I think this was the 5-star plate of the day.  From left to right, grilled beef fillet gratinated w/ wild mushrooms on mashed potato, honey glazed lamb loin gratinated with goat cheese (HT wife's choice!) and beef fillet on plancha with black pepper sauce.  Each piece was nicely cooked and the taste is just inexplicable.  It really deserves having Antonio's name (period).

A wonderful meal wouldn't be complete without...

desserts!!! I'll be honest that the desserts were just ok, or i guess i made high expectations after tasting all their entrees wherein negativity was out of my vocabulary.  I love the chocolate terrine among these sweets.

After everything, the Tarragon Tea still impressed me...

What i like about Antonio's is not only the food but the whole dining experience.  We didn't even notice we were there for almost 4 hours!  We were just enjoying every moment of our stay.

And the best part of the story is:  It was worth a decade waiting to experience Antonio's being with my..

"THE ONE".  :)

  Happy weekend! - from your always hungry-trotting couple!

Price Summary:

*depends on your main course

on average 2200-2500 pesos (80 sgd or 40 eur)

Antonio's Tagaytay

Purok 138 Brgy. Neogan

Tagaytay City, Cavite

Philippines

*for dinner, reservation of at least a month before is a must!