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Bagoong Club Manila

What is Bagoong?

Bagoong alamang is Filipino for shrimp paste, made from minute shrimp or krill (alamang) and is commonly eaten as a topping on green mangoes or used as a major cooking ingredient. Bagoong paste varies in appearance, flavor, and spiciness depending on the type. Pink and salty bagoong alamang is marketed as “fresh”, and is essentially the shrimp-salt mixture left to marinate for a few days. This bagoong is rarely used in this form, save as a topping for unripe mangoes. The paste is customarily sauteed with various condiments, and its flavour can range from salty to spicy-sweet. The colour of the sauce will also vary with the cooking time and the ingredients used in the sauteeing. Cincalok is the Malaysian version of ‘fresh’ bagoong alamang.
Unlike in other parts of Southeast Asia, where the shrimp are fermented beyond recognition or ground to a smooth consistency, the shrimp in bagoong alamang are readily identifiable, and the sauce itself has a chunky consistency. A small amount of cooked or sauteed bagoong is served on the side of a popular dish called “Kare-kare”, an oxtail stew made with peanuts. It is also used as the key flavouring ingredient of a sauteed pork dish, known as Binagoongan (lit. “that to which bagoong is applied”). The word bagoong, however, is also connoted with the bonnet mouth and anchovy fish version, bagoong terong.

Shrimp paste in Dumaguete, Negros Oriental
Shrimp paste corresponding in consistency and presentation to Blachang is not found in the National Capital Region of the Philippines but can be found in such places as Dumaguete in the Visayas.

I’ve recently been researching on places to take foreign guests that fly into our country. Being a Foodie, the group I am with usually turns to me when recommending a place to eat at, and since I wasn’t able to take Tim, (my malaysian boss) out to this place I thought I’d give it a whirl and try it out for myself.

If I had one word to describe a Filipino meal or cuisine is, it would be hearty. Most dishes are almost never served in a single serve or plated style, instead viands and dishes are served family style, meant for sharing. Passing one dish to other exchanging stories along the way, this is at the core and heart of every Filipino meal. Rice, soups, viands, all lumped into a bowl being passed along a long table swapping funny anecdotes here and there and the occasional burp in between, are as much as part of the meal as rice. Bagoong club does not disappoint.

It sits tucked away in the heart of Quezon City, among the burgeoning food scene of Tomas Morato. It quietly blends in among the residential homes and nightlife spots, just waiting to be discovered, and discover it I did.

There was ample support for parking along the road and since it was not located along the main road, parking is not really a problem. We arrived on a Saturday afternoon, without reservations, and yet we were able to get a table. (luckily!) I suggest though that if you are heading their way, that you call to get a reservation.

You enter the foyer, and the wall is adorned by snippets of features and the center table has some of the trophies they have been awarded. I knew we were going to be in for a treat. (Be careful though, the plaque on the table says that they were awarded as the best Kare-kare in Manila. I don’t know if my standards are just high, but keep your expectations in check!)

A waitress will lead you inside and around the different dining places. Obviously this was a house before converted into a restaurant and I really appreciate how cozy and homey the entire place felt. From the hardwood tables and chairs to the cracked floors, this strangely felt like home, and home is where the best Filipino Food is usually located.

Upon sitting down, they serve you with complimentary appetizers. Singkamas with Bagoong Asya (asian flavor spices) and Bagoong Umaga (with Chili). I really appreciated this because I was really hungry and it was extra great that it was free. It was already a great chance to sample their bagoong.

Since we were late, they already initially ordered Ukoy or Okoy (Php 215.00) to tide them over till everyone arrived. I was amazed at how huge the serving was. This was definitely a plus. The veggies were crispy and the entire okoy was not too oily. It was tasty and hot when it was served. Perfect way to start a Pinoy meal.

We quickly placed our orders as everyone was getting restless due to hunger. A definite must-order was the Ginataang Hubad na Kuhol sa Malunggay (Php 215.00). I love kuhol. And had I not been craving for Kare-Kare the entire week I would have ordered another dish of this. To anyone dropping by, ORDER THIS!

We of course had to order the Binagoongang Combination (Php 390.00) which was pork either fried or grilled. For me it was just ok. Nothing worth saying. The bagoong was not too evident and needed some extra bagoong to make it tasty.

Another winner was the Inihaw na Pusit na Binusog sa Bopis. (Php 320.00) The squid was excellently cooked because it was not chewy at all. The Bopis (Bopis (bópiz in Spanish) is a spicy Filipino dish made out of pork lungs and heart sautéed in tomatoes, chilies and onions. Bopis is a uniquely Filipino dish traditionally prepared from assorted pig parts. These assorted parts are usually the heart, kidneys, lungs, and intestines. The liver and brain, along with the ears and the face is reserved for use in cooking sisig.) went well with the smokeyness of the squid.

We also ordered some Laing Espesyal (Php 205.00) so we could have at least some vegetables! The laing went down smooth and the coconut milk did not overpower the leafy taste of the Taro leaves. The shredded pork rinds which acted as a garnish actually highlighted the dish and made it really explode with flavor even more.

For those who have problems with Uric Acid I don’t recommend this one, but it’s really good! Bulalong Munggo (Php 330.00, good for 2-3 people) was another surprise which got me slurping up every last drop of the soup!

I’ve been craving for Kare-kare (Php 390.00)  these past few days and I’ve been wondering how to convince my mom to make some for Sunday Dinner.  Remember I mentioned how they got the different accolades they have received on the foyer? I definitely noticed this one.

Bagoong Club is one of the Top 10 Restaurants in the Philippines with the best Kare-Kare – from Sooo Pinoy Evolving Filipino Flavors: The National Search for the Ultimate Pinoy Dish.

Paired with the a restaurant known for its bagoong I knew I chose right in getting Kare-kare. I ate this a lot! I really do love kare-kare and I think Sooo Pinoy was right in awarding the best kare-kare to this place. Aside from my house, this definitely was one of my top picks for best kare-kare. The tripe and tail were all so tender that I was sucking the bones and cleaning my plate. I wanted to order another serving of rice but I controlled myself. I’ve already eaten so much.

We also ordered Bagoong Club Calamares (Php 210.00) for the kid with us and I think she ate most of it since she really did not fancy the bagoong I think.

It was indeed a hearty meal and definitely was not over yet. What kind of meal does not end with dessert?

Quezo De Bola Cheesecake. (Php 170.00)

I love this dessert. I think its even better than New York cheesecake. I love queso de bola, but going beyond this, the cheese was not too overpowering and the cheese taste was just right. If not for anything else, I will comeback for the cheesecake. Trixie and Denise, you guys will like this.

Calamansi Torte (Php 135.00)

This was reminded me of Heny Sison’s Lemon Walnut Torte. It was strangely familiar as well as really good. Cakes are good enough to be eaten alone or to be shared.

The verdict? For the amount of food we shared and number of people there it was definitely worth it. I ate with 7 people and we all paid Php 420.00 each. The service was really fast and the waiters were really courteous and attentive despite having a half full house. I would definitely come back. This is a well recommended filipino restaurant.

The Bagoong Club

122 Scout Dr. Lazcano, Sacred Heart, Quezon City.
Tel. 929-5450 and 929-0544

Operating Hours:
11:00am-3:00pm; 6:00pm-11:00pm Monday to Sunday

HOW TO GET TO BAGOONG CLUB:Via Tomas Morato
- along Tomas Morato going towards ABS-CBN, make a right at street after Anabel’s and Starbucks. Bank of Commerce is in the corner.
- along Tomas Morato going towards E. Rodriguez, when you see Alfredo’s on the right, take a left on the opposite street with Bank of Commerce and Starbucks in the corner.

Via Scout Torillo
- on Timog going to rotonda from EDSA, make a left at street with Metrobank in the corner (Scout Torillo). Take right on Scout Dr. Lazcano.
- on Kamuning Road going to T. Morato from EDSA, make a right at 3rd stoplight (Scout Torillo) and left at Scout Dr. Lazcano.

OTHER BAGOONG CLUB ARTICLES:

WIKI -FOODIE ON THE BAGOONG CLUB

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Publish date:
October 2nd, 2010
Discussion:
7 Comments

Flaming Wings

It’s been awhile since my last feature and I thought it best to go back to the roots for this one. How I wish I were a serious food blogger and food writer back in college. The places and dishes I ate and for the prices, oh boy. So imagine my delight when The Club wanted to eat at Flaming Wings. Flaming Wings is located just outside of Ateneo and it was one of places my blockmates and college friends would frequent because of the affordable prices for the quality of food. Don’t expect too much though as it is frequently full because of university students and dormers who live nearby.

The origin of where the Buffalo Wings seems to trace back to 5 stories from Buffalo, New York. The first one being, that Buffalo wings were first prepared at the Anchor Bar, located at 1047 Main Street (between North Street and Best Street) in Buffalo, New York, United States on October 3, 1964, by Teressa Belissimo, co-owner of the Anchor Bar with her husband Frank. Upon the unannounced, late-night arrival of their son, Dominic, with several of his friends from college, Teressa needed a fast and easy snack to present to her hungry guests. It was then that she came up with the idea of deep frying chicken wings (normally thrown away or reserved for stock) and tossing them in cayenne hot sauce. While the wings were deep frying, Teressa decided to serve left over celery sticks with blue cheese to her son and his friends to tide them over.

The Buffalo wing may vary in spicyness and hotness, but it must be sour in my opinion to be really called a “buffalo wing”.

When you order your set of wings they ask you for which kind of sauce to order and what dip you want to go with.

  • 3 wings …………………………. P143
  • 5 wings …………………………. P235
  • 15 wings …………………………. P690
  • 24 wings …………………………. P1068
  • Tenders …………………………. P88

As for the sauces:

  • Original
  • Inspired by the original Buffalo, New York Recipe. A bit tangy with the right amount of heat
  • Mild n’ Sweet
  • Can’t take the heat? A tamed blend with a hint of honey
  • Wild
  • Caution: Way Hot!
  • Smokey Barbecue
  • Good ol’ Southern Style Barbecue. Superb smoke sweetness with a little kick
  • Caribbean Jerk
  • True taste of the island. Strong combination of Herbs and Spices with a twist of lime.

The Dips:

  • Bleu
  • Cheese
  • Aioli
  • Honey Mustard
  • Balsamic Mayo
  • Ranch Wasabi Mayo

I had the Original sauce w/ blue cheese, because last time I ate here (way back in college!) Original was pretty spicy.

I ordered it with blue cheese since I’ve been craving for some for the longest time. I was however disappointed because it wasn’t spicy at all. Despite a healthy dose of hot sauce, it tasted just right. I regretted not geting Wild. I will definitely try that out next!

I also had some of the Caribbean Jerk, which tasted a bit funky. I didn’t quite enjoy it because it deviated too much the real buffalo taste which I really quite look for in my wings.

The chicken really had crispy skin and the sauce really crept inside the chicken making it really tasty and perfect. Definitely worth it and it ain’t even so expensive!

We also ordered some pull apart bbq pork which was spiced really well but I was too focused on wings.

Pulled Pork BBQ Plate …………………………. P148

Slow-cooked pork doused in barbecue sauce. Served with a side of coleslaw and rice pilaf. (Add 20 to upgrade rice pilaf to mashed potato)

Now for the best part, DESSERT! I remember that students specifically went to flaming wings for the dessert. Whether it be a brownie a la mode or the infamous Wicked Oreos, it was THE dessert place for students, primarily because it was cheap.

Basically its an Oreo cookie deep fried in batter served with a dollop of ice cream and sprinkled with chocolate or cinnamon powder.

My review is not yet over. I think I can get better pictures and try some hotter wings. The hotter the wings, the better I think.

Verdict? Definitely a time-old classic for me! One of the few wings places I will keep on visiting and coming back to!

Flaming Wings

Katipunan Ave. Loyola Heights,

Quezon City

Tel. no. (+632) 929-6900

Other Branches:

5624 Taft Ave., Malate Manila

Tel. no. (+632) 524-7429

BF Paranaque

Phase III 302 A. Aguirre Ave., Parañaque

Tel. no. (+632) 829-5782

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Publish date:
September 26th, 2010
Discussion:
10 Comments

A Quick Thank You and more…

Its been awhile since I last posted an entry here and a lot has happened. Work has suddenly caught with me (so has a depletion of funds), thus making my blogging a little but more sporadic. Just a quick update on the things that happened to Foodie Manila during the break.

Big News Number 1: I won as part of the Top 10 Emerging Influential Blogs of 2010. I’ve been receiving votes all throughout the past 12 weeks and after all the dust has settled Foodie Manila emerged victorious. Thank you for everyone who voted. Although I have yet to feel nor exercise any influence over my niche, or the blogosphere for that matter, I am truly thankful that all my efforts are appreciated by so many. When people ask me how I take photos of food so “effortlessly” (mind you it doesn’t mean that I didn’t work up a sweat getting the shot!) I always answer that it starts with the food. So again thank you to everyone and to all those who would’ve voted and for all those who think that I shouldn’t have won, don’t worry you are not alone. *wink* Check out other winners here.

Big News Number 2: I was invited to contribute to one of the best magazines out there. I personally have read one of their articles turn book, and is one of my inspirations for my blog. I don’t want to jinx it, but I really do want to share it with you guys. Well here goes, I was invited by one of the Managing Editors to contribute to, are you ready? The Philippine Tattler. Yeap. The premiere magazine for the high class peeps. Ok so they really are not my demographic but hey who am I to say no right?

To be completely honest, I am terrified of this latter news. But hey, good luck right? Rise to the occasion. If and when I get published on this magazine, I will definitely be giving away copies. Not that they are giving me some free copies, but I’ll personally buy and distribute!

Well that’s it for now. (Unless I edit later and talk about more news!)
Cheers,
The Chubby Chef aka. Carlos

PS.

Thanks to everyone who replied to my plurk! This is definitely one EPIC plurk thread!

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Publish date:
September 23rd, 2010
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6 Comments

Ramen Bar in Manila

I previously posted on Ukkokei Ramen in Makati, which I dubbed as one of the authentic ramen experiences in Manila. But although the entire experience wasn’t pleasant, at least the food was. Fast forward a few weeks later, I get an email from Ramen Bar’s owner in eastwood inviting me to try out their version of Ramen. I quickly obliged as I was doing the research for the Ukkokei article, I chanced upon several blogs extolling this particular resto. I certainly didn’t want to pass that up!

After a quick battle with some food poisoning (ironically! ok so I don’t really think I used irony properly here), I trotted off to Ramen Bar in Eastwood with a fellow blogger named Elyoo. Elyoo being a fashion blogger, was dressed quite awesomely.

We quickly placed our orders in and started chatting amongst ourselves.

On the table:

  • R.B.S #1
  • Sapporo Miso Ramen
  • Chicken Karaage
  • Yakiniku Beef
  • Kakuni Buns

R.B.S. #1 is  Soy infused Tonkotsu Ramen topped with tamago, naruto, nori, negi, chasyu, and Kakuni. Tonkotsu is basically pork bones stewed as compared to the Miso base which is lighter version of Ramen. The reasoning behind the Tonkotsu base is because this is favored by Japanese consumers in Japan because of the climate. Due to the colder climate experienced in Japan, the heavier soup is supposed to keep them warm during winter. According to the owner, (who SMS’ed me all the way from the UK!) since the climate in the Philippines is warmer, the lighter soup is more appealing to us. (Just like Ukkokei’s!) But Ramen Bar will be coming up with their own version of a lighter soup base not to mention a few more side dishes and he promises to have me over once these dishes are on the menu again. I can’t wait!

I’ll be leaving the Sapporo Miso Ramen for Elyoo to review because I didn’t really try out her meal.

Check her out she was wearing something similar:

  • Tamago is soft boiled eggs marinated for 48 hours
  • Tonkotsu is pork bone soup boiled for 20 hours
  • Chasyu is Sliced Pork
  • Kakuni is Braised Pork Belly
  • Naruto are FIsh Sticks
  • Nori is Dried Seaweed
  • Negi are spring onions

Sapporo Miso Ramen is Miso infused Tonkotsu Ramen topped with Tamago, Naruto Negi Chasyu, Butter and Corn.

The Chasyu was absolutely divine. And the Kakuni? Perfection. They were so tender and soft that the meat was literally melting inside my mouth. They were definitely worth whatever I was paying for it.

The Chicken Karaage was definitely a surprise! It was really good! It comes with a plate of salt and pepper but didn’t need anything. What I particularly like about it was that it was boneless. It made for eating it easier.

Highlight of the night was the Beef Yakiniku (焼き肉 or 焼肉) meaning “grilled meat”, is a Japanese term which, in its broadest sense, refers to grilled meat dishes.

Today, it commonly refers to a Japanese style of cooking bite-sized meat (usually beef and offal) and vegetables on gridirons or griddles over flame of wood charcoals carbonized by dry distillation (sumibi, 炭火) or gas/electric grill.

The beef was tender and sweet and for the price was actually quite a lot. I would definitely order this again and again. I think this would go well with some Yakimeshi.

For dessert we ordered Tempura Ice Cream. It was basically vanilla ice cream, deep fried in batter. Its usually eaten in one big bite topped with some chocolate syrup. The medley of flavors of both hot and cold were simply great. I liked in particular the complex flavor of the ice cream and the egg based batter they used for the coating.

All meals come with either hot or cold tea. For the cold tea, they basically add ice cubes and makes for washing down the ramen and other fairs quite enjoyable.

Overall the food was quality. I could see that it was trying to bring the most authentic experience possible to ramen dining. To the communal table sharing, to the look and feel of the restaurant, you could see that great thought and care was put in setting this restaurant up. Food quality was excellent. Service was top notch. The food came out so fast that I was really pleased. In my book, excellent service means that the restaurant cares for the customer. Some people might find the price a bit too steep, but you can’t pay for quality. I on the other hand found the price to be just right. Php 380 for a HUGE bowl of ramen is already ok. If you don’t have a big appetite I recommend sharing one bowl and trying out the Kakuni Buns too. In terms of Ramen, you can’t really compare Ramen Bar and Ukkokei. But in terms of experience, Ramen Bar is a place I will be coming back to whenever I am near the Eastwood area.

*side note: To the bloggers out there, the management allows for you to take pictures!

Ramen Bar
G/F Eastwood Mall
Libis, Quezon City
570-9457

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Publish date:
September 12th, 2010
Discussion:
12 Comments

Cajun Red Rock by Chef Tony

I usually don’t blog family gatherings. Its not because I don’t eat out with my family, but its more likely because there is just so much chaos and so many things happening at once, its usually pandemonium during meal time. Imagine, holding up the eating because I need to take pictures of the food while 5 of your cousins nag you to death about hurrying up? Absolutely the worse condition for blogging I must say.

But this time it was different. Gone were the petty arguments over dinner table and light jabs. Gone are the teasing and taunting, in its stead conversations about my blog, work, fashion, and girls take its place. I remember thinking when did we grow up? My cousin was in 4th year high school already about to enter college and my other cousins are about to enter the “real world”. And here we are celebrating yet another birthday of our Amma and another dinner together as a family.

They picked Cajun Red Rock at Retiro because it was something different. No chinese food this time. (My Amma living in Banawe would usually pick some chinese resto for our get together.) I have heard about this place at the restaurant that spurred the creation of Chef Tony’s Popcorn. (which I have yet to try.)

My aunties ordered for the entire group and being on the other end of the table, we got 3 fares.

We got a plate of ribs with 2 sides: of slaw and mashed potatoes. The ribs were well cooked although a bit more tenderness was something I desired. I wanted the meat to literally fall of the bone.

We also got some Fish and Chips for starters. The fish was well cooked and was tender while the skin was crispy and tasty. I’ve always liked fish and chips and this was no exception.

Lastly, we ordered Creole Chicken which was both creamy and tasty. The dish was quite unique as it did remind me of carbonara and yet, it had a very smokey taste to it. The creaminess and smokiness melded together very well in my opinion.

These were all the dishes that we ordered that night. I realized how different in terms of culinary exploration I am from my family. They ordered very conservatively which left the foodie in me wanting more. I guess for our family, food isn’t actually why we get together but rather the conversation and convention of eating together as a tradition.

Cajun Red Rock
108 NS Amoranto St. (Retiro St.), Quezon City
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Publish date:
September 9th, 2010
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Balkan Express Home Cooked Cuisine

I have recently enjoyed a somewhat of blogging rebirth as of late. Gone are the invites to common restaurants like Chinese, Continental and Traditional Filipino restaurants. Its either I’ve been eating at non-conventional food choices and today was no different.

According to Richard, (who invited me to lunch at 10am in the morning!) it was something we SHOULD try. We had no excuse. It was just around the corner and as a food blogger it was our sworn duty to bring to our readers something quite unique and special.

The Balkans (often referred to as the Balkan Peninsula, although the two are not coterminous) is a geopolitical and cultural region of southeastern Europe. The region takes its name from the Balkan Mountains, which run through the centre of Bulgaria into eastern Serbia.

We entered the quaint little restaurant enclosed in large windows so as to make the place really well lit. +1 for me because I love well lit stores especially on a sunny day like it was that day. We picked the further most table for a few reasons. 1. because we knew we were kind of loud when we talked and didn’t want to cause a ruckus since there were just a few customers and 2. because I myself wanted to test out service especially the furthest tables (usually these get the worse end of the stick in terms of service)

But before all this, we had to place our order at the front counter where the menu and pictures of the food were. Richard ordered the Batak, Irene went for the Cevapcici, and I settled for the Goulash (but I knew I was going to order something else after!)

The chicken Batak was grilled boneless chicken thigh stuffed with mozzarella cheese served with Jasmine Rice. For P290 the portion was quite huge and we had a field day sharing the dish with others. The kicker was the chewy cheese that lent a bit of a tanginess to the dish. If you are not an adventurous eater, this dish is for you.

I ordered the Goulash. Goulash or Gulaš is a popular stew made of lean beef, onions and paprika served with noodles. The stew was nice and tasty and the herbs really did stand out. The meat was nice and tender (sign of fresh meat and well cooked meat at that!) and it literally melted in my mouth. I remember thinking to myself that this is how meat should be cooked and served, nice and tasty and soft too!

Irene’s order was the highlight of the meal for this hungry blogger. She ordered the Cevapcici or Ćevapi or Ćevapčići. Cevapcici is a Balkan dish of grilled minced meat. It is served on a burger bun with home made sauce tomato, lettuce, onions, and fries. They may be served on a plate or in a flatbread (lepinja or somun), often with chopped onions, sour cream,kajmak, ajvar, cottage cheese, and so on.

I liked the Cevapcici the best. I liked it so much, that I had to order my own. At P180, it was one of the tastiest “burgers” I had ever eaten. Reminiscent of the infamous “longga burger” of Boracay, the meat was portioned in sausage sizes stuffed in between some really soft and tasty buns. The sausage was so flavourful and the spices just made the entire experience quite enjoyable. The sour cream (or at least I thought it was!) with the red onions was just the perfect condiment one could put on the burger. It was a bit spicy and smoky flavor of the pork (I thought it was pork!) was simply sublime. (yes I am using sublime!)

I knew Richard was feeling quite jealous that I got to order again something so tasty and since the owner came over our table and recommended something new on the menu, Richard did not hesitate to order the Stuffed Pljeskavica. Pljeskavica (Serbian: Пљескавица) is a patty dish popular in Balkan region of Southeastern Europe originating from the city of Leskovac in Serbia. Leskovačka pljeskavica (pljeskavica from Leskovac) is one of the most famous types in Serbia and is usually made of beef or pork, very spiced and served with onions but Richard’s order was served with fries instead. Since it was stuffed, I think there was ham and cheese inside which lent to the creaminess of the dish which I also quite enjoyed. They used the same kind of meat in the Pljeskavica as in the Cevapcici so I was happy.

I love learning new cuisines and tasting different dishes from around the world. Since I started blogging and blogging extensively at that, I enjoyed learning about that country’s history and culture. If a way to man’s heart is via his stomach, I think a way to understanding and appreciating another culture is through their cuisine as well. I am definitely coming back to Balkan Express.

Balkan Express

87 Jose Abad Santos Street cor. Mons St.

Little Baguio, San Juan City, 1500

Tel: 330.0945

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Publish date:
September 4th, 2010
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Ukokkei Authentic Ramen House

Situated along Pasay road, among rows and rows of Japanese Restaurants lies a little ramen shop. Tucked away beside a bait and tackle shop, it sits unobtrusive and naturally blending in with the city skyline and natural contours of the surrounding buildings. Ukkokei Ramen Shop offers the most authentic Ramen in Manila bar none.

Upon entering the restaurant, the modern yet still very Japanese themed decor did remind me of restaurants in Japan. It was pragmatically themed maiming each space so as hold as much customers it could without sacrificing comfort.
Ukokkei serves Ramen with 3 different soup bases. Shoyu (soy-sauce based), Shio (salt based) and Miso (Miso soup based) all of which promised an authentic taste.
Upon Richard’s recommendation, I ordered the Butter Corn Miso Ramen. He said the butter would make the soup creamy and I could always order extra meat. So I did as he said, and placed my order.
After placing my order, we were served tea with ice. No, not iced tea, but literally TEA with ICE. I enjoyed the drink although it tasted a bit bland. It was kind of refreshing actually.
The Butter Corn Miso Ramen was awesome. The soup was creamy, the ramen was springy and perfectly done, and the taste of miso was very subtle yet distinguishable.
Miso (みそ or 味噌) is made from fermented soybeans, miso is a thick paste-like substance. Miso is brownish in color and tastes extremely salty and tangy on its own. The predecessor of miso originated in China during the 3rd century BC or earlier, and it is probable that this, together with related fermented soy-based foods, was introduced to Japan at the same time as Buddhism in the 6th century AD. This fermented food was called “Shi”.
The food and ambiance was as authentic as it could be. The kitchen actually was surrounded by glass enclosure so you could watch the cooks at work on your ramen. There was also a bar type so you could dine and go at your leisure.
Note though that Ukokkei does not offer take out service and for bloggers out there, taking photos is not allowed. (Good thing I was done shooting before the owner called my attention to it.)
Overall if you are looking for an authentic experience as well as REALLY GOOD ramen, Ukokkei is the place to visit!

Ukokkei Ramen is located along Pasay Road

Makati City, Philippines

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Publish date:
August 30th, 2010
Discussion:
13 Comments

Paseo Uno

I have somewhat become an oracle of sorts when it comes to the amateur foodie. Batchmates of mine would IM me asking for advice regarding food places in and around the Metro. A recurring question which I get more often than not would be “My BF/GF and I are celebrating our Anniversary/Monthsary on [insert date]. What is the best hotel buffet there is?” Don’t get me wrong, I get numerous other questions regarding dining and restos, but I picked this because I struggled answering this before.

The concept of the Buffet Table originates from Swedish snaps(shot of alcoholic beverage) table from the middle of 16th century, and had its prime during the early 18th century, and was developed into the buffet we more know today not until the beginning of 19th century. The Smorgasbord buffet did not increase its popularity until the expansion of the railroads throughout Europe.

The smorgasbord table was a meal where guests gathered before dinner for a pre-dinner drink, and was not part of the formal dinner to be followed. The smorgasbord buffet was often held in separate room for men and women before the dinner was served. SmörgÃ¥sbord became internationally known as Smorgasbord at the 1939 New York World’s exhibition as the Swedes had to invent a new way of showcasing the best of Swedish food.

The term buffet originally referred to the French sideboard where the food was served, but eventually became applied to the form. The buffet became popular in the English-speaking world in the second half of the 19th century after the Swedes had used the smorgasbord in New York.

I usually almost always try to convince the person asking for advice to stray away from the concept of buffets and just either go fine dining or a unique resto but I guess I get the appeal of buffets. Its dining at a hotel, with a WIDE array of choices of food, and well its the over-all experience. I too used to do this with my ex-gf anyway.

There used to be a time when the only buffet that was popularly known in the Philippines was Dad’s/Kamayan/Saisaki (I think it still is?) but one of the first hotels to offer a buffet experience open to the public was Mandarin Oriental.

Paseo Uno, as I understand has undergone a make over. From the traditional look it used to have, a cozier and more modern approach to design and functionality was put into place. Buffets for me were about maximizing space and accommodating as much guests as possible making the place like a large gathering instead of having an intimate meal.

Not true for Paseo Uno.

I loved the ambiance. The modern music subtly playing in background, tunes from Kings of Leon, Lady Gaga, and Lighthouse, covered by a string quartet or solo guitar gave just the hint of modern and yet classy. The huge cupboards which housed different glasses, vases, and ornaments served as the perfect partitions between tables allowing for a more private and intimate meal. The lighting at night was just simply sublime as it was turn down to just the bare minimum so as to leave the guests just enough light to see each other and the food without seeing other people on other tables.

Despite the limited selection, the food was of the best quality I’ve tasted in awhile. From the sushi to the meats, the food was absolutely sublime. The service was personal and the waiters really approachable. This is the beauty with small buffets, the service is much more nicer and faster. In terms of quality of food and service, Paseo Uno has really got it spot on.

I just have to say something about their selections. They of course have the usual Japanese, Meats, and Chinese selections. But what caught my eye were the specialty dishes. They had prawn and egg sambal, Lamb Vindaloo, and some veal! I’ve never seen these choices on a buffet! The quality did not suffer as well.

What I particularly liked about Paseo Uno as well (its turning into a fan blog post!) was that food was plated and served in small quantities. Why? Because it means that the food I get remains warm and fresh instead of sitting on a chaffing dish for hours on end. I particularly appreciated this because I like food served warm and fresh.

The place was warm and cozy. Intimate and personable, Paseo Uno offers a new way of dining buffet style. The selection of fine cuisine, a personal touch to an otherwise impersonal dining experience, Paseo Uno has reinvented buffet dining. Now I know how to answer the question. Paseo Uno is definitely one of my favorite buffets today.

Paseo Uno is located at the Mandarin Oriental Hotel

1226 Makati Avenue Corner Paseo De Roxas , Makati

+63 (2) 750 8888 Ext. 2412 or 2413

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August 30th, 2010
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Delish, Simply Delicious

There has been a recent renaissance in the food industry in the Philippines (especially Manila!) recently. One place in particular has been popping up on the radar, Maginhawa Street in Quezon City. Hidden in a residential area, lies a hot-bed or rather haven for foodies with little restos left and right. But beware though, parking may prove a bit of a challenge sometimes. Since it sits between UP Diliman and Quezon City Circle, the place houses as diverse of culture as can be, with teachers (it is after all called Teacher’s village) from nearby universities, students, and well the occasional celebrity. The unpretentiousness of the place made it worth exploring and daunting as it may sometimes feel  (because it may seem seedy), it is the only place were just below a bookstore a tattoo parlor is open, and adjacent to both places is a local watering hole frequented by university students and teachers alike.

Taking a trip down the road, the sides are literally peppered with a HUGE variety of restos mostly offering affordable prices for quality cuisine of your choosing. I was lucky enough to be invited to feature Delish, a up-and-coming spot along Maginhawa Street which offered Filipino Fusion cuisine. Dare I say, Maginhawa Street’s version of Via Mare minus the steep prices?

We started off with a squash and mushroom soup topped off with toasted croutons. The ensemble of colors and texture certainly did please my palette. What seemed like an unlikely combination was actually a beautiful medley of flavors of two very traditional and common soups. I was pleasantly surprised. (I think it was the theme of the night.)

We were then served a platter of Oysters which were baked with butter and cheese which rested on a bed of rock salt. (Disclaimer: I love Oysters!) I love oysters. I quickly gobbled these up as soon as they landed on my table. But I think I prefer the spinach version topped with bacon bits. (Not in picture) There was something quite familiar with the way the dish was prepared and yet I couldn’t put my finger on it.

I particularly liked the Crispy Pata or Pork Knuckle. It was already sliced making it easier to devour. Each cut, had ample skin on it and the gelatinous part also known as Litid or ligaments. They served this dish with a special sauce instead of the usual soysauce and vinegar concoction. It reminded me of Savory’s gravy only less MSG.

The chicken wings were somewhat of a surprise as well. They weren’t too spicy as it would turn off most Filipino palettes, and the sweetness was just right so as to enjoy the flavor of the chicken still. The wings were fried just right soa s to leave the skin crunchy and crispy and yet still have the chicken well cooked.

According to the owners, their specialty and mostly ordered dish would be the Fried Chicken. So I really had my expectations set on high when the dish came. Happy to say that it did not disappoint. It had a garlicky flavor with a hint of tangy sweetness. Again, there was something so familiar with the dish and yet I couldn’t put my finger on what exactly I was tasting. It felt familiar, cozy, and something cooked from home.

They also have a variety of pastas. The worry I always have when carbonara pasta is served would be, 1. If the noodles are cooked right (because no one likes soggy noodles) and 2. if the sauce was balanced out well. There is a tendency either to use too much milk or too much cream where the consistency of the sauce is a total mess. You see the viscosity of the sauce needs to be just right so that it would cling on the pasta so that you can consume them together. Otherwise might as well just serve one as soup and the other a garnish. Again I was surprised that it was actually done quite right. This little place continues to surprise and continues to leave a good taste in my mouth. (pun intended)

One of the last dishes I was able to try was their sisig. Digressing from the usual raw egg, they top their sisig with scrambled egg instead. The sisig itself was creamy and crunchy which I quite enjoyed. This is definitely something to pick at during buckets of beer.

The place and ambiance was fit for the place. It was dark when it needed to be and the music and visual entertainment made sure for a fun night of drinking. If I were still in college, this would be a place my friends and I would frequent. Clean, safe, and well enjoyable. It served good food, and had an unassuming vibe, just like the street it is located at, Maginhawa. It is definitely a relief to chill out at this resto.


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August 29th, 2010
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Manila Yogurt: Yoggle

Another popular trend hitting Manila would be Frozen Yogurt, or more commonly called Fro-Yo. With multiple shops opening up and even some traditional restaurants like Pancake house housing soft serve ice cream machines dispensing yogurt, it gets harder and harder to discern what real yogurt is.

But what is yogurt?

Yoghurt or yogurt is a dairy product produced by bacterial fermentation of milk. Fermentation of lactose produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. Dairy yoghurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria. The milk is heated to about 80 °C to kill any undesirable bacteria and to change the milk proteins so that they set together rather than form curds. It is then cooled to about 45 °C. The bacteria culture is added, and this temperature is maintained for 4 to 7 hours for fermentation. Soy yoghurt, a non-dairy yoghurt alternative, is made from soy milk.
People have been making and eating yogurt for at least 5,400 years. Today, it is a common food item throughout the world. A nutritious food with unique health benefits, it is rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12.

The use of yoghurt by medieval Turks is recorded in the books Diwan Lughat al-Turk by Mahmud Kashgari and Kutadgu Bilig by Yusuf Has Hajib written in the 11th century. Both texts mention the word “yoghurt” in different sections and describe its use by nomadic Turks. An early account of a European encounter with yoghurt occurs in French clinical history: Francis I suffered from a severe diarrhoea which no French doctor could cure. His ally Suleiman the Magnificent sent a doctor, who allegedly cured the patient with yoghurt. Being grateful, the French king spread around the information about the food which had cured him.

Some Fun Facts about Yogurt:

  • Yoghurt is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12. It has nutritional benefits beyond those of milk. People who are moderately lactose-intolerant can consume yoghurt without ill effects, because much of the lactose in the milk precursor is converted to lactic acid by the bacterial culture.
  • Yoghurt may also be used in preventing antibiotic-associated diarrhea.
  • Yoghurt is believed to promote good gum health, possibly because of the effect of lactic acid present in yoghurt.
  • A study published in the International Journal of Obesity (11 January 2005) also found that the consumption of low-fat yoghurt can promote weight loss, especially due to the calcium in the yoghurt
  • Fruit was first added to commercially produced yogurt in the U.S. in 1946 by Danon Yogurt.
  • It takes about 1 pound of whole milk to make 1 pound of yogurt.
  • Yogurt is a mixture of milk (whole, reduced-fat, lowfat or nonfat) and cream fermented by a culture of lactic acid-producing bacteria, Lactobacillus bulgaricus andStreptococcus thermophilus. Other bacteria (e.g.,acidophilus) and other strains of the above bacteria may be added to the culture.
  • Sweeteners (e.g., sugar, honey, aspartame), flavorings (e.g., vanilla, coffee) and other ingredients (e.g., fruits, preserves, stabilizers such as gelatin) may also be added.
  • Yogurt contains at least 3.25% milk fat and 8.25% solids-not-fat. The mixture of dairy products and optional ingredients, except bulky flavorings, must be pasteurized or ultrapasteurized. The milk in most yogurts is also homogenized.
  • Some yogurts carry a seal on the label indicating that the yogurt contains a significant level of live, active cultures.

Now that we understand what Yogurt is, and after having a multitude of choices sprouting up all over Manila, let me feature Yoggle!

What is so special about Yoggle?

You get to dispense your own yogurt! Yup, they charge you by the weight of the final container. (It includes the toppings!) What I like about Yoggle would be the consistency of the Yogurt. It didn’t taste like the creamy counter-parts of the other more commercial yogurts. The base was firm and had some texture to it reminiscent of sherbet. I liked the place! Aside from it was just a stone’s throw away from my house, the place had ample parking, the service was pleasant, and the staff really really helpful. If you don’t want to dispense your own yogurt, you could request for help. The choices for toppings, were a lot! Also, something special for Yoggle was the choices of Yogurts. They have 6 different kinds of yogurt to choose from! From Taro, to Banana, to Original, and strawberry, each one was tasty in their own right!

But more than their yogurt, I liked the ambiance. It was relaxed and I didn’t feel cramped at all. (Which is more than I can say for other joints I’ve tried.) The place seemed cozy and cool with a place to sit outside for the smokers. The Toppings as best I could tell were fresh as the different nuts didn’t have the old oil taste as well as the stick-o was still crunchy.

It was a fun night full of yogurt. I’m sure the other bloggers I was with enjoyed as well. I was so full after that I stopped at my 2nd bowl of yogurt. If you want the full yogurt experience, you should definitely try this place out. Now for the rest of the pictures.

Yoggle is located along Ortigas Avenue.

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Publish date:
August 25th, 2010
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