I love my blog. Wait I’m being vague. Let me be more specific.

I.LOVE.MY.BLOG.

Today I was invited to have an intimate lunch at the New World Hotel’s Jasmine Cantonese Restaurant. Their head chef Choi Wing Ki prepared a special menu just for us. My first impression is that it was a feature lunch where I would go and eat at one of their restaurants and then feature maybe a promo or a special offering for a duration. I was accustomed to this way of dealing with bloggers. But to my surprise, the head of communications of New World Hotel greeted me at the entrance. I felt really special. We quickly made our way to the table where I conveniently asked where I could setup my lights, she was surprised that I wanted to shoot the food. She basically just wanted to have lunch with bloggers and just talk. I was quite impressed with the way they treated bloggers! Working in the industry and being a blogger myself, I rarely get a chance to be the actual highlight of the event. They didn’t even expect us to write about the lunch! Thus; no press kits. No prepared spiel about what the lunch was about. This was indeed a huge come-on to me. But as a Food blogger, how could I pass up a chance to shoot such beautiful food?

Little did I know, that one of the best meals I’ve had in a long time would start.

We started off with a Black Truffles pan-fried Foie Gras with XO Sauce. I personally try to avoid Foie Gras because of the high cholesterol content, but how could you say no to this?

The Foie Gras was tasty and oozed flavor and that oh-so-good sinful touch that everyone loves and the Black Truffle was just a perfect touch. The fusion of both Western and Asian tastes was beautifully executed in this dish. It reeked Yin and Yang in a harmonious symphony of taste and texture that left me wanting more. It left me thinking, actually more like hoping and praying Foie Gras wasn’t so bad for you.

The next that was layed on our Lazy Susan, was the Roasted Crispy Skin of Suckling Pig on Crepe. I have tasted some pretty good suckling pigs from some top chefs and yet I find this topping my list. The crunchiness of the skin was unparalleled. The tastiness of every square inch of that pig was just simply amazing. With every bite you could taste the juiciness of the pig as well as the saltiness of the fat top it off with hoisen sauce and you’ve got a meal one would die for. (Figuratively and literally)

I like soups. Wait, that’s not entirely correct. I love soups. I find soups like soul food. I like Bak Kut Teh. I like Sibut. I even like Wintermelon soup. But the Double Boiled Flower Mushroom with supreme fish maw at Jasmin restaurant was one of a kind. I couldn’t have enough. The fish maw and chinese mushroom in it added just the right touch. It felt like home. I felt my soul getting nourished with every sip. Too bad the waiter took away my empty bowl right after I sopped up the last drop. I was literally slurping. I didn’t care that I was at a hotel. It was that good.

And as if things couldn’t get any better, the largest LOBSTER I had ever seen in my life was served right before me.

Let me just say *takes a deep breath* LIVE BOSTON LOBSTER Wok-fried with Cheese & E-Fu Noodles.

It sounds like a concert. And in many ways it was indeed like a one. The lobster was just a masterpiece. The dish was a performance in itself. We were merely spectators to the harmonious taste and dish that was on the plate much like a stage. The same way one anticipates a rock band playing, I awaited the tasting this dish. The very same way I would move and sway to te rhythm of a bad-ass guitar solo or a cool bass lick, I was grooving and jiving to the individual textures of the lobster and E-Fu Noodles. This was no ordinary dish. This was a performance.

The lobster was as large as my forearm or even longer! It was cooked so perfectly that the meat stayed intact and provided enough resistance without being to tough. The cream based sauce was just perfect and it did remind me of a Cantonese dish the club and I had at CSK. The noodles underneath provided the perfect compliment the lobster meat and I just had a blast eating this. Each dish was so far a constant revelation towards Cantonese fine-dining.

The waiter then brought out a platter filled with beef and I thought to myself, “ahhh this I know!” I quickly got a spoonful and shoveled it unto my plate. I looked for the rice since I assumed it went with this dish and couldn’t find it at first. The waiter then placed a tiny “dian xin” container beside me and I thought at first it was indeed dim sum. I opened it and it revealed the rice wrapped in some kind of leaf.

The Wok-Fried Shredded Beef Tenderloin with Scallions in Port Wine Sauce was just absolutely stunning. The rice: Stewed rice with assorted meat and abalone sauce wrapped in lotus leaf was definitely a one of a kind dish which really added to the cantonese taste.

I thought to myself “what an ingenious way to present rice!” as I proceed to nom-nom everything on my plate. The beef was nice and tender and I remember at one point asking Ironwulf if it were indeed beef and not tofu. The consistency and texture were all basically beef, but because it was so tender and soft one would easily mistake it for tofu.

As I scanned the menu in the hopes of maybe finding a unifying theme or at least my attempt at guessing the next food out of kitchen to be served to us, I came across a really unfamiliar food. Sea Mantis in chili and garlic. I thought to myself what are Sea Mantis’? Sea Mantis Wok-fried dried chili, black beans, & crispy garlic “harbor-style” was up next.

I quickly googled it as soon as I got home and here is what Mr.Wikipedia has to say:

Mantis shrimp or stomatopods are marine crustaceans, the members of the order Stomatopoda. They are neither shrimp nor mantids, but receive their name purely from the physical resemblance to both the terrestrial praying mantis and the shrimp. They may reach 30 centimetres (12 in) in length, although exceptional cases of up to 38 cm (15 in) have been recorded. The carapace of mantis shrimp covers only the rear part of the head and the first three segments of the thorax. Mantis shrimp appear in a variety of colours, from shades of browns to bright neon colours. Although they are common animals and among the most important predators in many shallow, tropical and sub-tropical marinehabitats they are poorly understood as many species spend most of their life tucked away in burrows and holes.

Called “sea locusts” by ancient Assyrians, “prawn killers” in Australia and now sometimes referred to as “thumb splitters” — because of the animal’s ability to inflict painful gashes if handled incautiously— mantis shrimp sport powerful claws that they use to attack and kill prey by spearing, stunning or dismemberment. Although it happens rarely, some larger species of mantis shrimp are capable of breaking throughaquarium glass with a single strike from this weapon.

It looked like Crispy Tadyang actually. I didn’t know how to eat it. So I just quickly popped it into my mouth and started munching. I didn’t want to ask how to eat it because I could see everyone just happily digging into the different dishes and also I didn’t want to seem like I didn’t know anything. Until someone raised the question “how exactly do you eat the mantis?” did we all chime in at figuring out the best way to eat it! Apparently NOBODY knew if we were suppose to eat the skin!! But we eventually all did and just tossed it up to experience.

Now I know I am a HUGE lover of desserts. Not only do they look good in pictures, (yes, they are the most photogenic of the bunch) but it brought with it creativity in terms of combinations and the most unconventional pairings. From experiencing something as unique as Chocolate and Chili to getting down and dirty with Bacon and Egg Ice-cream flash frozen with Liquid Nitrogen, dessert was part of the meal that really had much pressure on.

The waiter then carried out a single Orange on a plate.

I was slightly disappointed.

I don’t have anything against fruits but c’mon, a FRUIT? Much less an Orange?

As the plate was laid before me I saw that the top part was cut off. I quickly removed it to see Orange gelatin inside the fruit. Definitely A+ for presentation.

Chilled Orange Jelly served in a whole orange it said on the menu. I read it once or twice and I was “meh”

The story behind the Orange gelatin was that it was made from PURE SQUEEZED ORANGE JUICE. Ok that got my attention. The fact that it took 7 oranges to come up with enough juice to fill one also did wonders for my curiosity. I didn’t quite like orange juice pure because it tasted so sour that I sometimes find it odd that it was refreshing. I quickly grabbed my tangchi and scooped a small portion. I paused. I scooped some more, this time a bit more. I got again. With every scoop the portions getting bigger and bigger. I wanted the gelatin to last FOREVER. It was that damn good.

I LOVE THIS DESSERT.

It was so simple, beautifully presented, not overwhelming, refreshing, and it definitely cleansed my palette after all the strong flavors of the other dishes. This is what a dessert should be. It wasn’t too sweet nor sour, IT WAS PERFECT. If not for anything else, I would come back for this. Carla if you are reading this and you feel I did the restaurant justice, please do send this again. I hate New World hotel for introducing to me the perfect dessert. I am most likely never tasting this again. No wait, NEVER SAY NEVER.

Orange gelatin we will meet again.

I was happy. I was in heaven. I was in bliss. What more could I ask for? The lunch or meal ended perfectly the way it did, or so I thought. The last thing they brought out, in true Chinese way were some buchi. But what made these buchi so different was not what coated it outside, but what was inside. These tiny little glutinous rice balls all contained chocolate. But it wasn’t just any kind of regular chocolate. It was valrhona chocolate.

NO ONE SAYS NO TO VALRHONA CHOCOLATE. NO ONE.

If you don't know what Valrhona chocolate is, please do yourself a favor and GOOGLE now. You will thank me later. I swear. Or you will hate me forever. It depends actually. The glutinous dumpling stuffed with chocolate and tossed with fine peanuts were perfectly prepared. It was nice and soft and the peanuts added just the perfect texture to the dish. As you bit into the glutinous rice dumplings, the warm chocolate inside, with all its chocolatey gooey-ness, came oozing out flooding your mouth with such a treat that you wanted that feeling to last forever. You can’t/won’t be able to stop yourself from taking bite after bite after, and yet somehow, if there was a way you wanted it to last forever, you would have done it. Simply Amazing.

For a sit down lunch this has got to take the cake. It was even better than actually featuring the restaurant. For a meal that was never supposed to end up on a blog, it was pretty awesome. How could this not BE on Foodie Manila? This is definitely one of the highlights of 2010 or maybe even my blogging career so far.

Thank you Carla and Ms. Monique  for the invite. I truly did have a wonderful experience meeting you. Again *ahem* if you ever have some spare orange gelatins lying around, you know where to find me!

Again, for the nth time; I.LOVE.MY.BLOG!

Cheers,
The Chubbychef aka. Carlos
Lobster

As time went on, my love for food translated or rather mixed and carried over with my love for photography. There was just something so magical in bringing the emotion one has attached to food, and carrying them over to photos. I started taking photos with a P&S digicam and like so many others wanted to blog about food.

This was actually one of the first food shots I’d ever taken. I’d have little knowledge about photography and light and basically just wanted to show of my cookies on the wire rack as they were cooling. I eventually got to reading on the interweb and really strove hard to understand the effects of light and what lens and all the photography jargon. I was then invited as a guest judge for Chef’s on Parade over at Ilocos. I barely knew how to edit and the concept of lighting and I was thrust into the limelight with pro-photographers from magazines and real chefs who knew what they were doing. I on the other hand were gasping for air, slowly sinking in the vast food world.

But I survived.

I knew I had to get better. I didn’t understand how to control the white balance and what-not. I was back to square one. But I knew I had the eye. I always tell people who want to learn food photography or photography in general, don’t blame your equipment. It has to come from you first. You have to know what you can and cannot do with what you have.  This is the single most important non-technical aspect of photography that one must really learn. We are all tempted to have the best gear, the fastest lenses, and yet, what your 100-200 thousand pesos worth of gear could do, my 20 thousand pesos can do as well. It learning what you can and cannot do first. From there begins the lesson.

I too took bad pictures. Yup I am proud to say I took some pretty nasty pictures and felt like I did well. The above picture is supposedly a “food bloggers” shot. There was no concept, no angle, no creativity. It just basically showed what I saw and documenting what you are eating. You see there are two ways to food blog, one is documenting what one is eating vis-a-vis the pictures such as above. And the other a real subtle art work where one is to showcase the food .  50% of food blogging is all about making your pictures enticing enough that the reader would want to actually eat there and try it out for themselves.

Something as simple as my morning breakfast of cereal and raisins with orange juice, would turn into something so iconic as to capture the mood of a lazy morning eating and sipping orange juice in the photo is part of the art of photography. Or maybe a bowl of ramen at a nearby eatery would capture the very essence of a hawker center as it was taken at a Tiong Bahru hawker center.

So my first tip for food photography 101 is, tell a story. Convey an emotion through food. I know it makes absolutely no sense or rather it’s really hard but try.

A year later my cookies have evolved and so has my photography. Let me offer another important piece of advice. It is not about the lens nor the composition. It is not about the camera nor the technique. Basic food photography is all about light. Play with light. Experiment with it. 95% of any type of photography deals with light. Know when to use ambiant and when to use your flash. Know what you are shooting and how you want it to look.

Understand the food and subject before you and know what you want to focus on. Understand how the chef wanted to present the dish and know what is important to highlight on the dish.

And basically find your passion. Find it and never let it go. That is the best piece of equipment or tool in photography one can have. Passion.

If you have a photo for food and you’d like me to critic it and basically help you improve send it to foodiemanila@gmail.com. If I get a considerable amount of submissions then I’ll repost all of your works here and basically set up a shoot for those who submitted as a sign that you guys are really interested in learning food photography.

Cheers,
The Chubbychef Carlos

So I finally did it. I booked a flight to KL. I couldn’t resist since a year ago, the last time I was in KL I had a taste of KL food, but wasn’t able to do a proper feature. (not to mention my photography sucked back then!) So this time around, armed with my photography gear as well as my new found love for food (ok so its not quite new) I booked a flight to KL. I am staying over for 9 days, as to where to I am staying, I still have no idea. Luckily the most awesome boss has decided to put me up for a few days. So all you Nuffnangers out there, especially in Malaysia, I am sure you guys are jealous since I’ll be staying with THE Timothy Tiah.

Because my reason for going to KL is primarily based on the food trip, I’ve asked CH to send me a list of MUST-TRY dishes in KL, Penang, and Subang. How I am gonna get there, I still don’t know. So if you’ve got something or rather tried something in KL, Penang, or Subang, and its not on my list, let me know! I definitely would want to try it. This is the start of a special feature called “Foodie Manila goes KL crazy!” My trip is scheduled for October 5 till October 14. Now if any of you food bloggers in Malaysia are free during those days, please hit me up an email, tweet, or a comment. I’d love to meet some local food bloggers!

1.) Hokkien Mee (the best place is in a small town just outside KL (Tanjung Malim) just off the main highway.)
2.) Bak Kut Teh
3.) Indian Rojak
4.) Prawn Mee
5.) Chee Cheong Fun
6.) Lam Mee (Only at Pudu an outlet called May King) (this is actually lomi but its much better)
7.) Briyani Rice (spicy)
8.) Nasi Kandar (spicy)
9.) Nasi Lemak (spicy)
10.) Nasi Dagang/Kerabu (food court) – KLCC food court
11.) Ikan Bakar – Grilled fish with sambal (at Istana)
12.) Hakka Yong Tau Fu (Balakong)
13.) Chendol – Indian Ice Shaving
14.) Curry Puff (Curry Empanada)
15.) Char Kuay Teow.
16.) Kangkong Cuttle Fish
17.) Grilled Chicken Wings.
18.) Steamboat (suggested:
19.) Goreng Pisang (Banana Fritters)
20.) Satay
21.) Roti Canai
22.) Wanton Noodle (Dry/Sauce version)
23.) Beef Ball Noodles (Dry/Sauce version) – Jalan Tan Siew Sin is the best.

If you want to try some of these in nice setting I recommend either the KLCC food court OR the Mid Valley MegaMall. If you don’t mind the heat/no airconditioning the most convenient is Jalan Alor at night or head out to SS2 town centre Petaling Jaya.

Seafood Dinner Dishes. These are available in various seafood places like in Klang,

1.) Marmite Crab/Prawn
2.) Salted Egg Butter Prawn/Squid
3.) Asam Fish
4.) Fish Head Curry
5.) Sambal Sotong (Sambal Squid)
6.) Kangkong Belacan
7.) Gunness Stout Pork Rib
8.) Deep Friend Baby Squid

Some high-end to mid-range restaurants worth trying

1.) Tamarind Spring in Ampang
2.) Top Hat Jalan Stonor (near KLCC)
3.) Tenji Japanese
4.) Coliseum Cafe (this is about nostalgia not so much the food although its decent)
5.) Coca Steamboat (there is a few including one at KLCC but the sauce is the best)
6.) Wai Kee Roast Goose Pudu
7.) For Dim Sum I recommend Hong Kee Dim Sum (the original is at Pandan Indah but there are several other outlets now)
8.) Amarin Heavenly Thai – The Gardens Mid Valley – there are many thai restaurants in KL all about the same price worth trying but the reason I am recommending this one is that I know pinoys love rice and this Pineapple Fried Rice here is really the best and pricy too.
9.) The Soul – mix of Indian-Asian-Western food but the atmosphere is very lively.
10.) For drinks – Luna Bar at Pacific Regency Apartment/Hotel or Skybar at Trader Hotel
11.) For hainanese fare – kaya and toast with other dishes – Yut Kee Jalan Wangi – try the roast pork roll or the pork chop.
12.) Sek Yuen – Pudu – very traditional fare but some good dishes
13.) Old China Cafe – Jalan Balai Polis – Nyonya food and traditional atmosphere (Spicy)

I’ll just update this list as I go on!

Cheers,
Carlos

p.s. REALLY LOOKING FORWARD TO THIS TRIP!

Between Bites and I have been talking about this lunch for quite some time not only for the food, but also for the kwento and chi-chi that comes with the meal. It was a good time to get to know cute cute little Lauren as well! It was also a good time to teach Richard and Jane some photo tips as well.

On the table was of course, Stevie’s HCR and for Dessert, Costa Brava’s Caramel Cake, Jane brought some wine as well as Irene bringing out some. Coffee was served afterwards.

HCR

Yummy Yummy Wine

Costa Brava Caramel Cake

Coffee by Irene

I enjoyed the coffee actually. Being an avid coffee drinker, I am slowly inching my way to convincing myself to buying an espresso machine for my room or maybe the office. I wonder how much that would set me back by. But for the taste of absolute good coffee, how can I say no?

To be honest dear readers, I think I’ve fallen into a rut. I was taking the same type of photos, just different types of food. But with the advent of this fresh shooting with someone who’s photos I quite respect, I have gained a new fire. As you saw with my previous post, I have developed new angles, composition, and lighting techniques which I would typically not be able to see before. Like I promised, here is Garry G. Angeles, guest photographer on Foodie Manila! Enjoy!

Garry Angeles Photography

Garry Angeles Photography

Garry G. Angeles Photography

Garry G. Angeles Photography

Garry G. Angeles Photography

Garry G. Angeles Photography

I hope you enjoyed!

Cheers,
Carlos

With each dish being prepped for my styling skills (or rather whatever I thought looked pretty and yummy!) I washed my hands and got down to it! It was raining burgers galore and at the end of the day was proud of how I did.

The Secret Taste Test Rd.2

The Secret Taste Test Rd. 2

The Burgers looked plump and juicy and rightfully so because they were. The task for me was to capture the moment. I had my doubts on whether I did have the skills to do so. What do you think? Do you think I did the food justice?

The Secret Taste Test Rd.2

The Burgers got bigger and bigger, and more complicated by the minute. The sauces, toppings, and variety just kept rolling off the grill and I had to pick up the styling as well as the shooting.

The Secret Taste Test Rd.2

The Secret Taste Test Rd.2

The Secret Taste Test Rd.2

The Secret Taste Test Rd.2

I am proud to say that every burger on this blog post is something I can come up with on my own as well. I promise to do this for my friends, (FAB 5 I mean you guys when you are free!) and my online friends as well. It does take some time to come up with each burger so better that I prepare ahead of time!

The Secret Taste Test Rd.2

The Secret Taste Test Rd.2

The Secret Taste Test Rd. 2

The Secret Taste Test Rd.2

Expect the resto to open within the year! And I just got word that YES I WILL BE GIVING AWAY GCs on this blog for this place. As to how much, that is yet to be discussed. Also, I am giving away a prize to the reader who can give me a creative name for each burger found on this blog. The person we choose with the best name that best describes that burger will get that burger specially made by me! How about that! Just leave your email underneath in the comments section and we will inform you if you won!

Cheers,

Carlos aka. The Chubbychef

Tuesday night, Bubba, Zips and I trudged to Jupiter Street to meet Eva Wong, the wits behind creative chocolate at the fabulously posh Maitre Chocolatier Boutique Café. Eva is Bubba’s long time friend but she can easily pass off as his cousin as well since they share the same family name.

Ambiance was simply perfect

Maitre Chocolatier

Situated along the street of Jupiter in Makati, this chocolate boutique’s interiors is smartly decorated with plush furniture that are foxy, modern and posh –and all the chocolate sweets around create a romantic vibe perfect mood setting for a date. Last time I was here, service was less inclined. Forgivable since we visited during the first months of operation. Restaurants usually have their birthing pains and if you’re impressionable, it’s only safe to visit on 3rd or 4th month when the kinks have been finally ironed out. Service was more enthusiastic this time around but I surely hope it’s not because the proprietor is around.

Carlos a.k.a Zipster was the first in mind when Eva invited Chris and I over. Other than being the author behind FoodieManila.com, Zippy is the genius behind the most appetizing food photography. And like me, he carries a curious appetite with him.

Maitre Chocolatier

Let’s begin the chocolate eclectic journey through Maitre Chocolatier’s menu.

On the Table

Eva and Chris happily did their catch-up over some light starters.

Fried Eggplant with Chocolate Sauce PHP 160

Fried Eggplant with Chocolate Sauce PHP 160

Interesting appetizer of very thin eggplant chips that are lightly salted, ready to be dunked in dark chocolate. Since the eggplant slices are lightly battered before deep-fried, it doesn’t swiftly absorb the chocolate sauce but one can taste the rich chocolate unmarred and with a bite.

Maitre Chocolatier Garden Fresh Salad PHP 210

Maitre Chocolatier Garden Fresh Salad PHP 210

A colorful mix of lettuce, tomatoes, crispy Parmesan-crusted chicken tossed with a tangy White Chocolate Orange Vinaigrette creating a perfect healthy salad. Start with a healthy and much lighter fare with the garden fresh salad served with pieces of crusty chicken dressed delicately with subtle white chocolate vinaigrette with tips of orange taste.

Grilled Chicken in Pomegranate Sauce P295

Grilled Chicken in Pomegranate Sauce PHP 295

Evenly grilled chicken with the slightest hint of chocolate-charred flavor with supple vegetables on the side served with pomegranate sauce that adds a sweet tarty pop that lifts the dish

Linguini in Pesto Sauce with Parmesan Crusted Chicken PHP 255

Linguini in Pesto Sauce with Parmesan Crusted Chicken PHP 255

Linguini in Pesto Sauce with Parmesan Crusted Chicken PHP 255

Al dente pasta linguini with fresh herbs and spices with crisp and tender Parmesan-crusted chicken strips

Zipster is not a fan of Pesto but this dish surely converted him to the other side. Pesto pasta was firm but soft to the bite with a fair amount of partly minty pesto sauce.

Roast Beef Panini P225

Roast Beef Panini PHP 225

The roast beef panini clearly won my attention among the savory dishes on the table. I believe chocolate really goes well with beef and this is a prime example of it. Bite the crunchy Italian herbed bread and sink your teeth into the tender strips of chocolate-coated beef, fresh carrots and zucchinis made more exceptional with the Mozzarella cheese and white chocolate dressing.

My attention consequently shifted to what Maitre Chocolatier Boutique Café is all about –it is what droves of people come here for… late night, mid-day or at any given chocolate craving moment. The highlights are the absolute chocolate pleasures that are more delectable than the savory dishes.

Golden Euphoria PHP 250

Ferrero Hazelnut Crunch Cake –this is supposedly Maitre Chocolatier’s bestseller where a tempting creamy Chocolate Hazelnut Mousse meets a velvety Chocolate Sponge Cake and then beautifully decorated with the enchanting Ferrero Hazelnut.

Sweet Revenge

Sweet Revenge PHP 250
Lindt Molten Lava Cake –Dark chocolate molten lava cake made from Europe’s finest Lindt Excellence Dark 70%, filled with oozing sweet and vengefully spicy chocolate served with vanilla ice cream

Sweet Revenge was the unanimously favorite on the table with its gooey warm chocolate that ruptures from the moist cake that’s bittersweet dark and spiced with chili. Midway when the chocolate flavor sinks in, the chili essence abruptly creeps in creating a sweet heat inside your mouth. Cool off with the vanilla ice cream that soothes your taste buds to a calm reverie. Bubba, Zipster and I loved the yin yang taste of darkness and sweetness, as well as the heat and arctic feel.

Virtuous Temptation

Virtuous Temptation PHP 237
Lindt White Strawberry Mousse Cake –Heavenly White Chocolate Mousse Cake topped with slices of fresh strawberries and Lindt’s classic white chocolate

All the chocolate desserts laid on the table are visually striking. Except that what gets me entranced is the well-designed chocolate taste that’s significantly distinctive from one dessert to the other.

Maitre Chocolatier Boutique Café combines the elegance of premium chocolates with modern day cuisine, on top of excellent chocolate-ridden desserts and the results are sublime. For true chocolate comfort, head over to Maitre Chocolatier Boutique Café and order their chocolate-laced desserts… make sure you order a cup of hot chocolate to go with it or chocolate beer for a total experience!

Chocolate Beers

Chocolate Beers

Maitre Chocolatier

Maitre Chocolatier Boutique Cafe by Eva Wong

2A (Beside Starbucks), No. 28 Jupiter Street
Bel Air, Makati City, Philippines
(632) 897 8559

Carlos Palma Maitre Chocolatier Set http://www.flickr.com/photos/carlospalma/

Photo Credit
Carlos Palma of FoodieManila.com

Tucked away somewhere near MOA, which btw is becoming a sort of hotbed for foodie spots in the metro, nestled nicely in between 2 story buildings was King One Hot Pot. It offered an eat-all-you-can and drink-all-you-can menu for a really cheap price! (ka shiok tlga at only go pa per head lang! and lak tsap for the drink!)

King One

But what was really cool about the place was that there is this huge conveyor belt which rotates around the center of the restaurant. If you sit right next to it you can grab the ingredients as they pass by. You can also directly order the meats you want. I definitely had lamb, and beef and fish. I then had shrimp.

King One

King One

King One

King One

After the ingredients arrive, you then have a choice of soup. From plain soup, satay, hong kong curry, and the spicy szechuan soup. I chose szechuan since I was ready for whatever spicyness King One had to offer after tasting Malaysia’s version.

Malaysia's Steamboat

King One c/o Talesfromthetummy.blogspot.com

All I can say is that, it was one the most epic lunches I’ve had in a long time. I love the spicyness. Although it lacked the fire a bit, maybe it was just right for some, I just kept piling on the meats, veggies, etc and I just kept eating. I was sweating no doubt, but hey that’s what they say if you are really enjoying a good meal.

If you decide to check out King One, you definitely have to try the mozerella balls. These are really one of their specialties!

King One Mozerella Balls

After a hearty meal which lasted for 2 hours I think, this was our table.

King One

Everyone was in high spirits and were just a wee bit sleepy and heavier after the meal! A great meal + great companions = EPIC DAY!

Abet and Joanne

Richard and Irene

Atsi Jane and Ahiya Chris

Till next time,
Carlos aka. The Chubbychef

Aglio e Olio is a traditional Italian pasta dish. Identifying it with countrified home cooking, cucina rustica, for it is made without seasonal or store-bought ingredients, many attribute its origin to the poverty-stricken and traditionally isolated region of Abruzzo; however it is quite popular elsewhere in the country. In keeping with its casalinga quality, it is traditionally made with fettuccine, which, unlike fancy pasta shapes, could also be prepared from scratch in the kitchen. The robust fragrance of the olive oil, the crisp freshness of the garlic, the quality of the grated cheese and the pasta itself are all essential in a dish where nothing can be masked.

The sauce consists entirely of minced or pressed garlic lightly sauteed in olive oil, plus hot pepper flakes (dried red chili peppers). Finely chopped parsley is added as a garnish. Antonio Pinto, a Neapolitan cook, recommends to add a couple of fresh tomatoes to the boiling oil after frying the garlic. When made alla milanese, bread crumbs are added to the sauteed garlic and permitted to color slightly, to give the sauce a light liaison.

*Source Wikipedia

Aglio e Olio Pasta

Ok there are a few simple things regarding Aglio e Olio Pasta that I do like. The ingredients to this great pasta can be found in any cupboard or pantry just as easily as the simple tomato sauce pasta. The taste and aroma of the pasta is just simply divine. The symphony of garlic, oil, butter, and basil/parsley is just mind bogglingly good. Now there are a couple of secrets to making good aglio e olio pasta.

And secret number one is? As Julia Child would say: BUTTER.

Yes. BUTTER.

Add some olive oil in a skillet, then add the butter (a half a stick) then bring to a boil with some chopped garlic. When its boiling, add the chopped tomatoes. Let it simmer in low heat for awhile. Toss the noodles to evenly coat it.

Aglio e Olio

Tossing the Noodles

Add some chili flakes and top it off with some green. Some add Basil, some add parsley or oregano, whichever way you go the garnish is there for fragrance and color. You can use some grilled chicken or pan-seared chicken to top it off, bacon bits, or even Bangus! (Milkfish) to the recipe. Which ever way you go, I’m sure this dish will be quick and easy to make!

The Finished Product

The other day, I woke up. The air was as usual cold and dry due to the A/C unit and I knew. I knew what I wanted to have for breakfast. I wanted SPAM and eggs. Yes so much drama for SPAM and EGGS, but you have to understand where I am coming from. Waking up and expecting a good/awesome breakfast is not usually the case (unless mom wakes up early and makes it before she leaves!)

Life’s one of greatest pleasures I think is getting exactly what you want at the time you want it. It may be as simple as SPAM and Eggs but hey I was happy! I like my SPAM cut thinly, and fried to a crisp!

Spam and Eggs

I usually have my SPAM w/ 2 eggs but since I am trying to cut down I decided to just have one. Such a simple meal and yet I was so happy! Crispy Spam (actually it was Ma-ling, but it was still good!) perfectly cooked egg and garlic rice. I wish life was this simple!