Foodie Manila

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.

I’ve been forever on a hunt for a good dimsum buffet. I love dimsum. I find dimsum to be light, flavorful, and interesting. The endless combinations and flavors that constantly surprise me is the big attraction and restaurants and I find that a meal which consists of nothing but dimsum and tea is filling enough. But what is this art called dimsum?

Dim sum translates from Cantonese as “a touch of heart”, or “order to your heart’s content” as “dim” has multiple meanings. It is Chinese cuisine only served at brunch time. The unique culinary art of dim sum (Cantonese) or dian xin (Mandarin) means “a little bit of heart” and originated in China hundreds of years ago. It is said to have started along the Silk Road where farmers, laborers and travelers often stopped at roadside teahouses to have afternoon tea, regain sustenance and relax, an olden days version of the local neighborhood bar.

Dim Sum is usually linked with the older tradition of yum cha (tea tasting), which has its roots in travellers on the ancient Silk Road needing a place to rest. Thus teahouses were established along the roadside. Rural farmers, exhausted after working hard in the fields, would also go to teahouses for a relaxing afternoon of tea. At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks.

Traditional dim sum includes various types of steamed buns such as char siu baau, dumplings and rice noodle rolls (cheong fun), which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options. Many dim sum restaurants also offer plates of steamed green vegetables, roasted meats, congee porridge and other soups. Dessert dim sum is also available and many places offer the customary egg tart. Having a meal in a Chinese teahouse or a dim sum restaurant is known as yum cha (yam cha, 飲茶), literally “drinking tea”, as tea is typically served with dim sum.

Types of DimSum

Gao (餃, Dumpling; 餃子 gau zi, Gow gee): Gao is a standard in most teahouses. They are made of ingredients wrapped in a translucent rice flour or wheat starch skin, and are different from jiaozi found in other parts of China. Though common, steamed rice-flour skins are quite difficult to make. Thus, it is a good demonstration of the chef’s artistry to make these translucent dumplings. There are also dumplings with vegetarian ingredients, such as tofu and pickled cabbage.

Shrimp Dumpling (蝦餃 har gau): A delicate steamed dumpling with whole or chopped-up shrimp filling and thin wheat starch skin.

Chiu-chao style dumplings (潮州粉果 chiu-chau fun guo): A dumpling said to have originated from the Chaozhou prefecture of eastern Guangdong province, it contains peanuts, garlic, chives, pork, dried shrimp, Chinese mushrooms in a thick dumpling wrapper made from glutinous rice flour or Tang flour. It is usually served with a small dish of chili oil.

Potsticker (鍋貼, woh tip) Northern Chinese style of dumpling (steamed and then pan-fried jiaozi), usually with meat and cabbage filling. Note that although potstickers are sometimes served in dim sum restaurants, they are not considered traditional Cantonese dim sum.

Shaomai (燒賣 siu mai): Small steamed dumplings with either pork, prawns or both inside a thin wheat flour wrapper. Usually topped off with crab roe and mushroom.

Haam Sui Gaau (鹹水餃, salt-water (i.e. savoury) stuffed-dumpling, alternatively 鹹水角 (haam Sui Gok): deep fried oval-shaped dumpling made with rice-flour and filled with pork and chopped vegetables. The rice-flour surrounding is sweet and sticky, while the inside is slightly salty.

Bau (包 bau): Baked or steamed, these fluffy buns made from wheat flour are filled with food items ranging from meat to vegetables to sweet bean pastes.

Char siu baau (叉燒包, char siu baau): the most popular bun with a Cantonese barbecued pork filling. It can be either steamed to be fluffy and white or baked with a light sugar glaze to produce a smooth golden-brown crust.

Shanghai steamed buns (上海小籠包 seong hoi siu lung bau): These dumplings are filled with meat or seafood and are famous for their flavor and rich broth inside. These dumplings are originally Shanghainese so they are not considered traditional Cantonese dim sum. They are typically sold with pork as a filling.

Rice noodle rolls or cheong fun (腸粉 cheong fun): These are wide rice noodles that are steamed and then rolled. They are often filled with different types of meats or vegetables inside but can be served without any filling. Rice noodle rolls are fried after they are steamed and then sprinkled with sesame seeds. Popular fillings include beef, dough fritter, shrimp, and barbecued pork. Often topped with a sweetened soy sauce.

Phoenix talons (鳳爪 fung zao): These are chicken feet, deep fried, boiled, marinated in a black bean sauce and then steamed. This results in a texture that is light and fluffy (due to the frying), while moist and tender. Fung zau are typically dark red in color. One may also sometimes find plain steamed chicken feet served with a vinegar dipping sauce. This version is known as “White Cloud Phoenix Talons” (白雲鳳爪, bak wun fung jau).

Steamed meatball (牛肉球 ngau4 juk6 kau4): Finely-ground beef is shaped into balls and then steamed with preserved orange peel and served on top of a thin bean-curd skin.

Spare ribs: In the west, it is mostly known as spare ribs collectively. In the east, it is Char siu when roasted red, or (排骨 paai4 gwat1, páigǔ) when roasted black. It is typically steamed with douchi or fermented black beans and sometimes sliced chilli.

Lotus leaf rice (糯米雞 lou mai gai): Glutinous rice is wrapped in a lotus leaf into a triangular or rectangular shape. It contains egg yolk, dried scallop, mushroom, water chestnut and meat (usually pork and chicken). These ingredients are steamed with the rice and although the leaf is not eaten, its flavour is infused during the steaming. Lo mai gai is a kind of rice dumpling. A similar but lighter variant is known as “Pearl Chicken” (珍珠雞 jan jyu gai).

Sources:

http://en.wikipedia.org/wiki/Dim_sum

After a somewhat long post about Dimsum, together with The Club, we headed on over to Makati Shangri-la to take advantage of the latest promo by Shang Palace; a Dimsum Buffet. Seriously, who can say no? For Php 995++ I think it was well worth it.

With a tall tower of bamboo steamers in front of me, I knew it was going to be a memorable afternoon. Not only because of the place and company but because of the epic amounts of food and shrimp to be consumed by me and rare do I get really amped up for eating! When the first cover was lifted of the Hakaw or Shrimp Dumpling, and I got a quick whiff, I knew it was going to be Legen-wait for it-dary. This was the theme of the afternoon. With steamer after steamer of those tiny little bundles of joy bringing so much happiness and flavor to my already colorful life, this was definitely an afternoon to remember. If Mandy Moore had a walk, I had my dimsum buffet.

These tiny little shrimp bundles of joy were perfectly steamed. The shrimp inside was both plump and firm but was still juicy and flavorful. The glutinous rice wrapper was also thin enough to be translucent, but firm enough to add some bite. This was definitely one of the best Hakaw’s I have ever tasted in the Philippines. Some Chinese restaurants offer the same fare for about Php 90.00 for an order of 3-4. We got 8 orders from the get go. We also ordered 5 more after. I think with the Hakaw alone, it was worth the price.

Of course, no Dimsum meal is complete for me without Chicken Feet. I love these. I admit they are an acquired taste, but I just love sucking the skin and tendons off the feet. Rare do I find another person who loves them as much as I do. Luckily, Irene and I share the same taste! I think I consumed 3-4 orders of these alone. I also secretly enjoy seeing the small pile of tiny bones on my plate after. Again, they were prepared immaculately. Succulent and tasteful, the skin literally fell off as you suck off the skin.

The traditional staple for Dimsum in the Philippines has to have Siomai or Pork Dumpling. As I mentioned above, Shaomai (燒賣 siu mai): Small steamed dumplings with either pork, prawns or both inside a thin wheat flour wrapper. Usually topped off with crab roe and mushroom. Again it did not disappoint. (I think I am starting to see a pattern.) They knew what they were doing. I also noticed that no 2 siomai were alike which means they were all hand prepared. I loved the fact that there was an entire shrimp placed at the top and they used Fish Roe to add to the garnish both gastronomically and aesthetically.

They also had Taro Puffs. I didn’t quite finish my serving because either I was already really stuffed, or the oil made me a bit dizzy. Don’t get me wrong, they were awesome. I just wasn’t able to enjoy them as much because I was really really full by then.

The surprise of the lunch was the Char Siu Sou. These little bun filled with Asado Pork was just perfectly prepared. The croissant-like texture of the bun coupled with the semi-sweet pork melded magnificently in a single unifying dish that surprised everyone!

We continued to order our dimsum and tried a multitude of other dishes that if I blogged about every single thing, this post would never end. The promo allows for appetizers, dimsum, soups, and desserts to be eat-all-you-can. It also comes with 1 main dish. Peter ordered the Beef Tenderloin cubes with mushrooms.

This was another surprise of the night, and Richard actually really enjoyed the dish. The beef was really tender and the mushrooms were firm and tasty.

Being a chinese restaurant, how could we not order the mango sago? Although it was good enough, there was nothing really special to blog about.

Verdict? Dimsum Buffet win. I was stuffed and full after and as I write this entry waaay past dinner, I have not yet begin to feel the hunger. I will definitely be back. There was no end date for the promo, so try to take advantage of it ASAP! I guarantee, you will not regret it.

Shang Palace is located at the 2nd Floor of the Makati Shangri-la Hotel

Ayala Avenue corner Makati Avenue
Makati City 1200
Philippines
T: (63 2) 813 8888
F: (63 2) 813 5499

It was just one of those funky moods that take over everyone every now and then, I was spiraling into one of them. Its then that I decided to just go out and do some random spontaneous things. It was decided that my friend and I would go and try the new Potato Corner’s Spud Diner, but sadly when we got there it was closed. We then decided to check out Jupiter Street for the latest undiscovered foodie treat. We passed by N.Garcia St as well and by the Wine Depot to check out the purple feet but it wasn’t on our list as well.

We started driving up and down Jupiter. Despite numerous attempts at convincing my partner in crime to check out Chic-Boy (I hear its really great!) we kept on driving. We were almost at the end of Jupiter St (nearing EDSA) when we spotted Osonho. I have heard about this resto and decided to check it out. We quickly parked and since it was beside the Distillery, there was enough space.

Nestled in a small building, Osonho did not stick out nor did it stand out, but you knew it was there. In its quiet presence it made itself known if you knew where to look. Right on the sign it said Portuguese Cuisine. I know Latino cuisine to be very fiery and livid to match their passion and intensity for life. Latinos tend to be colorful and entertaining, full of animation, and just like their life and personality, I didn’t expect anything less from their cuisine.

Unlike the personality of latinos, the decor was toned down. It reeked of sophistication and the atmosphere was relaxed. The waiters were courteous, efficient, and formal. I would have wanted the ambiance to be more festive and a bit more characteristic of the culture and emotions of the Portuguese. We quickly ordered. My friend ordered Seafood Paella and I ordered the Peri-Peri Chicken.

Peri-peri is very characteristic of Portuguese cuisine. Piri-Piri (small, fiery chili peppers) is a very popular ingredient in some of their dishes.

On the Menu I saw some traditional Portuguese viands such as Bacalhau and Peri-Peri Chicken. I went with something different, Peri-Peri chicken it was.

After we placed in our orders we engaged in multiple small talk and I took some of my shots. The water actually had some slices of cucumber. I hear it is to increase its “refreshing-ness”. Our orders took quite some time to arrive actually but I guess with seafood paella you just cannot rush it.

The Paella was great. It was flavorful and the restaurant did not skimp on the seafood. I think between my friend and I we had 3 shrimp slices each. The burnt rice on the bottom of the paellera (the special plate you use for cooking paella) was just heavenly. I picked the perfect complimentary dish. The chicken went well with the paella rice. This was definitely one of the best lunches I’ve quite enjoyed in quite awhile. Despite the inauthentic ambiance, the food spoke for itself.

I will definitely be back there to try out other meals. The portions were huge. The food we ordered was good for 3 people. I was happy. Random day WIN!

Osonho Restaurant is located along Jupiter St. Makati City

As I had Monday free in Singapore and since most if not all of the offices in Singapore were closed down, I decided to go out and try Din Tai Fung. It was just one of those restaurants that one MUST-TRY when in Singapore. Being a lover of Xiao Long Bao, or steamed dumpling with soup inside, how could I pass up the chance? To be honest, it actually slipped my mind and when Faith reminded me during one of our conversations, I knew I had found my place. (She even mailed me my schedule and everything with time and place and stations and maps!)

I quickly boarded the MRT and headed on over to Dhoby Gaut. From Dhoby Gaut, I quickly transferred and headed on to Orchard Road. I exited on the east side and headed on to Wisma Atria Mall. Din Tai Fung was on the 1st floor.

I saw the sign.

I quickly queued up. 8 numbers before me. I told the waitress table for one.

She looked at my order.

She looked back at me.

I smirked and nodded in a bashful way. It was to say “yes I am ordering 17 dumplings” and I did. My reasoning? Its for my blog. Its for you guys, the readers!

After a wait that seemed like an eternity, and the place was packed mind you, I was seated alone on a lonely table. I didn’t mind. One of the few times I am featuring a restaurant without actually being invited. I felt the love for food blogging again and the excitement of trying something new which everyone raves about.

Din Tai Fung and its rich history was the perfect time to rekindle this love for food blogging. I knew I was doing it right. (To read about its rich history click here.)

The first 10 dumplings came. They were pork dumplings. I poured some black vinegar unto the ginger and controlled my urge to just start putting them in my mouth. This was the hardest part about food blogging; how to control your urge to eat before taking pictures.

After all the shots were done, I quickly grabbed my chopsticks and ever so delicately placed the tiny dumpling in my mouth.

It was heaven. It was so damn good. All the hype, all the reviews, all the waiting, was well worth it. It had just the right amount of soup which oozed out into your mouth as you started to chew. The pork was neither salty nor sweet but you could taste the meat ever so slightly. The herbs were bursting with flavor. This was what Xiao Long Bao was all about.

Just for comparison, I ordered the Shrimp version. (Again for you guys!) It came a few minutes after my Pork Dumplings were completely consumed.

Again I slowly put the tiny dumpling in my mouth and started chewing. Gone were the flimsy wrappers that basically evaporated with no taste at all. Xiao Long Bao wrapper from Din Tai Fung had taste. It added the necessary texture of softness and smoothness in contrast to the meat. Aside from containing an entire shrimp in each dumpling, they were wrapped with some meat as well to give the fuller taste. Although the shrimp was good too, I still prefer the Pork dumplings.

Verdict? Best Xiao Long Bao I have ever tasted so far. I love this dish. I go for it just about everytime in the Philippines. Next time you are at Singapore, this is definitely a must try!

I love breakfast. Whether it be a Filipino breakfast with atsara, tapa/tocino/hotdog, sinangag, pritong itlog, at kape or a continental breakfast with eggs benedict, bacon, waffles, and sausages complete with marmalade and some orange juice, breakfast food is just awesome. Since I am in Singapore, I couldn’t pass up the chance to go try some authentic Singaporean breakfast. So last Sunday, I got up at 8 am and start strolling the streets for a quaint Kopi Tiam.

What is a Kopi Tiam?

A kopitiam or kopi tiam is a traditional breakfast and coffee shop found in Southeast Asia. The word is a portmanteau of the Malay word forcoffee (as borrowed and altered from the Portuguese) and the Hokkien dialect word for shop (店; POJ: tiàm). Menus typically feature simple offerings: a variety of foods based on egg, toast, and kaya, plus coffee, tea, and Milo, a malted chocolate drink which is extremely popular in Southeast Asia, particularly Singapore, Malaysia and Riau Islands.

Kopi tiams in Singapore are commonly found in almost all residential areas as well as some industrial and business districts in the country, numbering about 2,000 in total^[1]. Although most are an aggregate of small stalls or shops, some may be more reminiscent of food courts, although each stall has similar appearance and the same style of signage.

In a typical kopi tiam, the drinks stall is usually run by the owner who sells coffee, tea, soft drinks, and other beverages as well as breakfast items like kaya toast, soft-boiled eggs and snacks. The other stalls are leased by the owner to independent stallholders who prepare a variety of food dishes, often featuring the cuisine of Singapore. Traditional dishes from different ethnicities are usually available at kopitiams so that people from different ethnic backgrounds and having different dietary habits could dine in a common place and even at a common table.

Kopitiam is also the name of a food court chain in Singapore.

Some of the more common foods that can be seen in kopi tiams, besides the ever-popular eggs and toast, consist of char kway tiao (fried hor fun, sometimes cooked with eggs and cockles), Hokkien mee (mee noodles served with various seafoods as well as egg) and, possibly the most common, nasi lemak, or coconut rice (a Malay dish of coconut-flavoured rice, served with sambal chilli paste, egg, and ikan billis or anchovies).

source: htttp://www.wikipedia.com

It took no less than 5 minutes to chance upon a Kopi Tiam. I found it at the corner of Rocher Canal Rd and Short Street. I entered and quickly looked for the open stall. The Auntie who was there was very accommodating. Although initially she tried to speak to me in Chinese. Only 1/4 of which I understood. (Ok I really am going for Mandarin classes when I get back to Manila!) I ordered Set A which consisted of Kaya Toast, 2 Soft boiled eggs and a drink. I didn’t want coffee or tea since I can have those anytime, so I went with Milk Tea. The entire meal cost me about $5 I think.

I took my tray back to one of the many empty tables and sat. There was a light breeze and the sun shone brightly which just lifted my spirits. I love breakfast. I am the few who relish breakfast alone. It allows me to gather my thoughts and prepare for the day.

The eggs were perfectly done. I guess over time they have perfected the way to boil these eggs just right to get the perfect combination of firm whites with the yolk just runny. It was just the way I liked it. The kaya toast was also just right. The thin slice of bread not burnt but toasted just perfectly. It allowed the Kaya to just burst with flavor upon biting into the toast. For the uninitiated, Kaya is made of eggs, sugar and coconut milk and flavored with pandan. Don’t get me wrong. The place was nothing special nor was it fancy or a MUST-TRY. But it was on my list. I wanted to try a general Singaporean breakfast.

It was a truly a delight to take a break from the usual stuff that I eat. I enjoy variety. I enjoy a bit of excitement exploring the culinary world and adventure of Singapore.

Sitting in the heart of Old Makati, along what used to be called Reposo St. (now called N.Garcia) lies a quaint little italian restaurant. I had already heard about this resto from some other foodies and was delighted to be invited over for a special lunch with traditional press people over at L’Incontro.

Reposo, which means repose or rest, was so adequately named that I sometimes wonder why they even changed it. With trees looming over the narrow street, and rows and rows of tiny restaurants just waiting to be explored. This place had some mystique over it. I guess the area is/was really pleasant as it was called Plesantero or pleasant place during the Spanish times. It was even believed that the famous composer Nicanor Abelardo wrote his famous La Perla del Pasig, the Mutya ng Pasig in his rest house near the river along Reposo.

L’Incontro which means “The Meeting Place” is aptly called so because at first glance, the place just fees homey. There was a certain comfort that usually dissipates with top grade food which just feels downright intimidating. The high ceilings and the decor did provide the air of sophistication, but the knowledgable and friendly staff just made me feel at home and comfortable with asking questions about the menu. (Half of which I couldn’t pronounce!) The place was just subtly beautiful. I would look out the huge multi-paned windows and just feel like I’ve been transported into Italy as the entire feel and look was just about right. Nothing overboard, there was no hard-sell, the place just spoke for itself. Although, I was one of the last to arrive, we still had to wait for some people of the media to arrive. Apertif’s (Something usually enjoyed as an appetizer before a large meal, such as Campari, Cinzano Prosecco, Aperol, Spritz, Vermouth) were being passed around. I was glad to say that I enjoyed my Peach Bellini. I was definitely eager for more.

When the entire press core (yes, the blogger me is part of a press core!) arrived, we were ushered into the lanai as a group table was prepared. We all took our seats and the gracious host and owner Ms. Tina Pamintuan just expressed her gratitude in taking the time out to try out her restaurant. (Little did I know, that it would be OUR pleasure!) We all took our seats and gladly engaged each other in small talk. The first course arrived which serves as our Antipasto. (Literally it means before the meal, hot or cold appetizers) Insalata Caprese (Zonin – Prosecco Special Cuvee Brut) was served to me. I don’t usually eat tomatoes in whole or cut form, but this was just too appealing to pass up. Layered of slices of pomodori & mozzarella di bufala drizzled w/ olive oil lay on my plate and I just devoured it. I enjoyed the sweet juiciness of the tomato with the saltiness of the cheeses. It definitely set the mood right for the upcoming dishes.

As the last remnants of the Antipasto was consumed, wine was quickly poured into one of several glasses that were laid out in front of us. Kendall-Jackson 2007 Camelot-Chardonnay was a bit of a sour wine and was bubbly. I don’t usually drink wine, but I enjoyed this particular one because although it hinted at alcohol, the taste was subdued and it was quite refreshing.

The wine was paired with the first course or primo as they call it. Crispella Tartuffo was served. At first glance the dish seemed unassuming. It sat there like any other dish, ready to be consumed. But upon first taste and closer inspection (with a bit of prodding) I found out that it is actualy a layer of thin crepe w/ Italian ham and Mozarella Cheese, topped w/ creamy truffle cream sauce w/ fresh button mushroom. Sounds like a mouthful right? Don’t worry it is. It tasted every bit of the way it sounded. Awesome. The saltiness of the cheese and ham, just went over well with the creamy and buttery goodness of the truffle sauce. I thought this would be the dish of the afternoon for me.

And since the trend of wine pairing was already started, Carmen Reserva 2007 Cabernet Sauvignon was poured into one of the bigger glasses. I didn’t quite enjoy this wine as the alcohol taste was too strong, (obviously not a wine connoisseur here but I do know what I like and don’t like!) but I heard it was supposed to be paired with a fish.

The secondo was first brought out, showed to the diners, and then taken back to be cut and deboned for you. I actually enjoyed this bit since the reason I don’t enjoy eating fish is because of the whole deboning process you have to do as compared to just enjoying the meal. It was paired with a homemade aioli sauce. The Seabass Al Sala or Baked local seabass (apahap) covered in rock salt was just one of the best tasting fish dishes I’ve tasted. The first impression was that it would taste salty because of all the salt, but since the process was to bake the fish it locked it all the tastes of the sea and kept moisture in it making the fish tender and moist. The aioli just went perfectly with the dish adding that little bit of oomph at the end.

Just to add variety, another secondo which means second course usually the main dish which is a fish or meat was served. Roast Beef Tagliata con Rucola with the contorno (which means side dish, usually a salad or cooked vegetables) Roasted Rosemary Potatoes, Onion Gratin, & Arugula Salad was laid out on the table before us.

Being a meat lover, I knew this was going to be good. The steak or roast beef looked like it was just done perfectly. The juiciness and flavors of the meet was brought out by the perfect way of cooking. These were no amateurs in preparing their meats and it showed in their roast beef. Served on a wood slab, it preserved the juices and boy did I enjoy this dish. The texture and softness of the meat quietly masked by the simple elegance that is roast beef.

I thought the dish couldn’t get any better. I was wrong. A quick scoop of the onion gratin meant that I was in foodie heaven. The caramelized onions and the slightly toasted cheese on top just meant for such a wonderful experience. Just these two things along should make you already try L’Incontro.

Now what would an Italian lunch be without its wine and cheese right? FORMAGGIO e FRUITTA – 4 kinds of cheese w/ dried fruits were served on a special marble slab. Combination of four types of cheeses, which are Parmegiano Reggiano (dry & flaky), Caramelized Brie (sweet & creamy), Gorgonzola (creamy, sharp, & spicy) and Cheese Log (soft). I don’t know much about cheeses, but I did enjoy the Parmegiano Reggiano. But I think more than the cheeses I enjoyed the wine that came with it.

Natalie Sweet 2007 Syrah was a wine I definitely had too much off. I loved it. Not being big on wine, I was surprised at how much I enjoyed this one. Only hinting at alcohol, it was sweet and light. Reminded me somewhat of Bellinis that I quite enjoyed.

And finally for dessert, DOLCE e CAFFE – Affogato = Gelato di Nocciola + Espresso + Amaretto Liqeur + Biscotti Croutons.

This would have been awesome, but I think either I put too much Amaretto or the Liqueur was just a bit too strong for the taste. I love this dish and have it as much as possible when I go to my other favorite italian place (that I have not featured yet!)

The nice thing about affogato is the novelty of the idea. Pouring in a hot espresso and some liqueur onto a scoop of gelato was a bit of conflicting and yet it somehow melded together.

And finally just to wash things off, Digestivo Limoncello. It was like a shot of lemon vodka or tequila. I tried not having this as by this time I was a bit buzzed already.

Just like in italian movies, the italian lunch was filled with great food, some great wine, and even better company and stories. The festive mood that was lunch at L’Incontro was reminiscent of that of some great lunches in Italy. Not only was the food somewhat authentic but the overall experience and ambiance of the place was real. I thank Ms. Tina Pamintuan for not only welcoming us into her new restaurant and venture, but also for whisking me albeit for a few hours, away from Manila and into Italy. It was truly an experience worth writing about.

L’incontro is located at 207 N. Garcia (formerly Reposo) St., Makati City
For Reservations call
899 0638 / 899 0642

As I checked my daily e-mails (primarily because I receive it on my phone) I came upon an e-mail by one Katherine Cheng. Cheng, as we called her back in college, sent a long email very formal, very business-like, and was asking if I could feature this product on my blog. Cheng and I met in college at the Faura building early 3rd year. She was tall and daunting but looked friendly and cool. I think I ended up sitting beside her. We got to know each other better through the course of the semester primarily because of our funny (not in a good funny haha, but weird funny) Political Science teacher. That’s Cheng.

Her e-mail was asking me if I could do a feature for her product on my blog. I reluctantly agreed. You see, I don’t usually agree to featuring things on my blog without actually trying them and liking it. I was a bit nervous and seeing that Cheng was a friend back in college, I trust that what she was going to send me was not some icky thing.

Justin, Cheng’s business partner, arrived at our office with a bag of chips and 2 small bottles of dip. I thanked him for the trouble and quickly brought it to my desk. I made a cup of coffee (it was a rainy rainy day, and a cup of coffee is just what the doctor ordered!) and slowly opened the bottles. I opened the one labeled Taco Dip.

Chuckle Taco Dip

Dipped the first cracker in.

And it was awesome! I was so relieved that it was something I really liked. I asked the Team to try it as well, and they couldn’t stop getting. Before you knew it, the dip was gone and so were the chips! We even had yet to try the italian kind!

Chuckle Italian Dip

We quickly got Fita (unintentional endorsement!) and opened the italian dip. It reminded me of olive oil and soy sauce Balsamic Vinegar they prepare at Italianis right before your main course starts. I loved both dips. I liked both so much, that I quickly texted Cheng and ordered 4 more bottles to give to The Club to try out. (*ahem* club, movie night when I get back?)

If you guys are looking for an alternative for dips, do email me at foodiemanila@gmail.com for orders. One bottle is at Php 90 only! WAY CHEAPER than the commercial generic ones out there.

You definitely have to try these dips out.

The Official email from Cheng indicated some of their other products as well.

In partnership with Gawad Kalinga (GK), we just start our Happy Green product line this year. Here’s the list of our products that we wish you can have an opportunity to try:

“Chuckle” DIPS
1. Taco Dip with Spirulina
2. Cheese Dip with Moringa
3. Italian Dip with Lemongrass and Wheatgrass

“Giggle” Salad Dressings
1. Original Salad Dressing with Spirulina and Moringa
2. Vinaigrette Salad Dressing with Lemongrass and Wheatgrass

Drinks
1. Chocolate “Glee” Drink with Spirulina (Powdered)
2. “Bliss” Iced Tea with Brewed Lemongrass and Wheatgrass

So not only are you getting GREAT tasting food, you help GK as well! Looking forward to sample their other products!

Warning: Looking at the photos may cause hunger. Foodie Manila is not responsible for your cravings.

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