Foodie Manila

I have been blogging and food photography for almost 3 years now but only recently did I really take it seriously. It was just a wasteland of my thoughts and adventures before where I could every now and then see how I have developed as well as take a look back at my online chronicles of my so-called life. Food has always been and will always be a part of my blogging experience. The best way to my heart as always would be good food. Hearty meals express comfort and home and a feeling of security. Spicy dishes as well as unknown dishes stir up feelings of being adventurous and being daring. Something as simple as a cookie or a brownie invokes feelings related to my mother and times of baking in our gazebo. See the power of food?

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

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

But I survived.

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

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

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

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

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

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

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

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

Cheers,
The Chubbychef Carlos

Hi Guys,

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

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

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

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

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

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

Some high-end to mid-range restaurants worth trying

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

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

Cheers,
Carlos

p.s. REALLY LOOKING FORWARD TO THIS TRIP!

Since the Foodie club has been on hiatus lately, some of the founding members decided to just have a quaint little lunch at Richard‘s place. We decided on having a time old tested classic of HCR. (Hainanese Chicken Rice for the uninitiated. Check out old post here)

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

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

HCR

Yummy Yummy Wine

Costa Brava Caramel Cake

Coffee by Irene

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

Every now and then I would have guest writers write entries for me regarding a particular restaurant and/or dining experience. I find this a thrill because it offers up a different point of view, in terms of the experience itself. I offer up a refreshing new perspective. For this series, I brought along a guest photographer! Surprise surprise right? Garry G. Angeles has been a friend for quite some time now. He has contributed his years of experience as Pro-photographer in various fields into helping me become the photographer I am today.

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

Garry Angeles Photography

Garry Angeles Photography

Garry G. Angeles Photography

Garry G. Angeles Photography

Garry G. Angeles Photography

Garry G. Angeles Photography

I hope you enjoyed!

Cheers,
Carlos

Its been a week since the initial taste test was conducted, and based on the comments I got last week, we have improved the recipe as well as variety of burgers. This time around I came prepared as well. With the right equipment as well as right lighting techniques. I knew I was going to be styling the food.

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

The Secret Taste Test Rd.2

The Secret Taste Test Rd. 2

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

The Secret Taste Test Rd.2

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

The Secret Taste Test Rd.2

The Secret Taste Test Rd.2

The Secret Taste Test Rd.2

The Secret Taste Test Rd.2

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

The Secret Taste Test Rd.2

The Secret Taste Test Rd.2

The Secret Taste Test Rd. 2

The Secret Taste Test Rd.2

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

Cheers,

Carlos aka. The Chubbychef

Every now and then blogging does have its perks. The other day a friend of mine invited me to be the official taste tester for his upcoming project. I took up the burden (yes the burden!) of having to go through the burgers, fries, buffalo wings, and a beers for his up-coming resto. Since I can’t really name who my friend is, where his resto will open up, when, what the concept is, and the different burgers and the toppings, I’ll just let the photos speak for itself.

The thing is, I came into this tasting with pre-conceived notions. (Yep just like we discussed in Philo Class) I knew what I wanted to taste, what I didn’t want to taste. Another positive side again is learning and relearning stuff I knew from way back. Ever hear about Brunoise? I learned how to do it! (despite almost chopping a finger off! My blade work needs polishing!) Without further ado, I give you, THE SECRET TASTE TEST.

The Secret Taste Test

The Secret Taste Test

The Secret Taste Test

I call it a secret taste test because the recipes for this one are all secret and will be essential to the success of an up and coming resto. Don’t worry I’ll be blogging where and when the resto opens. I might even give away some GCs. (working on it!) But the best part for me was the Buffalo Wings. They were exactly what I wanted in terms of what I expect from Buffalo Wings. The Taste, the texture, the exact amount of spicyness, the explosion on your tongue when you first make contact, the lingering hotness in your mouth, and the line it draws in your throat when you swallow. They all burn and yet some how very very tasty. It was soo good, I had to take more than 1 picture!

The Secret Taste Test

The Secret Taste Test

The Secret Taste Test

We made the dip. The dip we made was Bleu Cheese. Again we used and did something different to the sauce to perfectly compliment the taste. And it worked beautifully. It was like a little symphony of taste and hotness in my mouth. I was literally hearing angels with bells and trumpets singing “allelujah” with every bite. (Ok so I’m exaggerating! But they were damn good!)

The Secret Taste Test

It was a great afternoon. Filled with cooking, learning, shooting, and even styling. I wish I could spend more afternoons like these. Maybe I should open up sign-ups for some readers to come over and eat.

The Secret Taste Test

Whatcha guys think? Leave a comment please! I would love to hear from you guys!

Written by: Jane Chua of Between Bites

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

Ambiance was simply perfect

Maitre Chocolatier

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

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

Maitre Chocolatier

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

On the Table

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

Fried Eggplant with Chocolate Sauce PHP 160

Fried Eggplant with Chocolate Sauce PHP 160

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

Maitre Chocolatier Garden Fresh Salad PHP 210

Maitre Chocolatier Garden Fresh Salad PHP 210

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

Grilled Chicken in Pomegranate Sauce P295

Grilled Chicken in Pomegranate Sauce PHP 295

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

Linguini in Pesto Sauce with Parmesan Crusted Chicken PHP 255

Linguini in Pesto Sauce with Parmesan Crusted Chicken PHP 255

Linguini in Pesto Sauce with Parmesan Crusted Chicken PHP 255

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

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

Roast Beef Panini P225

Roast Beef Panini PHP 225

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

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

Golden Euphoria PHP 250

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

Sweet Revenge

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

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

Virtuous Temptation

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

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

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

Chocolate Beers

Chocolate Beers

Maitre Chocolatier

Maitre Chocolatier Boutique Cafe by Eva Wong

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

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

Photo Credit
Carlos Palma of FoodieManila.com

Hi Guys sorry this came late. But better late than never right?

Click Here to download Heny Sison’s Culinary School Class List

CLICK!

Cheers,
Carlos

PS. I AM NOT ASSOCIATED WITH THE SCHOOL. Please do check their website to update!

We, as humans, usually associate things with certain memories. Whether it be a scent of an ex girlfriend of boyfriend, the way your house smells when your mom cooks a certain dish, or even the way your bed feels after a long and tiring day. Last Sunday, I encountered such an event. The night I was leaving for KL, our most awesome boss took us to steam boat place somewhere in Petaling Jaya I think. (Steam boat is their term for Hot Pot) Ever since I got my first taste, I couldn’t stop craving. I was even going to settle for those uber expensive hot pot places in Manila just to satisfy my craving. That was until I tasted King One.

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

King One

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

King One

King One

King One

King One

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

Malaysia's Steamboat

King One c/o Talesfromthetummy.blogspot.com

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

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

King One Mozerella Balls

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

King One

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

Abet and Joanne

Richard and Irene

Atsi Jane and Ahiya Chris

Till next time,
Carlos aka. The Chubbychef

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

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

*Source Wikipedia

Aglio e Olio Pasta

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

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

Yes. BUTTER.

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

Aglio e Olio

Tossing the Noodles

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

The Finished Product