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

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

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

Ambiance was simply perfect

Maitre Chocolatier

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

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

Maitre Chocolatier

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

On the Table

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

Fried Eggplant with Chocolate Sauce PHP 160

Fried Eggplant with Chocolate Sauce PHP 160

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

Maitre Chocolatier Garden Fresh Salad PHP 210

Maitre Chocolatier Garden Fresh Salad PHP 210

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

Grilled Chicken in Pomegranate Sauce P295

Grilled Chicken in Pomegranate Sauce PHP 295

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

Linguini in Pesto Sauce with Parmesan Crusted Chicken PHP 255

Linguini in Pesto Sauce with Parmesan Crusted Chicken PHP 255

Linguini in Pesto Sauce with Parmesan Crusted Chicken PHP 255

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

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

Roast Beef Panini P225

Roast Beef Panini PHP 225

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

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

Golden Euphoria PHP 250

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

Sweet Revenge

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

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

Virtuous Temptation

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

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

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

Chocolate Beers

Chocolate Beers

Maitre Chocolatier

Maitre Chocolatier Boutique Cafe by Eva Wong

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

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

Photo Credit
Carlos Palma of FoodieManila.com

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

King One

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

King One

King One

King One

King One

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

Malaysia's Steamboat

King One c/o Talesfromthetummy.blogspot.com

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

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

King One Mozerella Balls

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

King One

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

Abet and Joanne

Richard and Irene

Atsi Jane and Ahiya Chris

Till next time,
Carlos aka. The Chubbychef

We settled on Omakase to satisfy Between Bite’s and Frannywanny’s craving for Sushi. And since Richard of Ya Kun Kaya has never been to Omakase, we had to bring them there. Fran did the ordering and reserving for the group of 13 since she was there 3 times prior the club meeting this week. (Yes, I guess when you crave, you CRAVE!) I first thought that the order was a bit lacking but at the end of the meal, Chris and I were soooo full we wondered where all the food came from!

On the table was:

Spicy Tuna Salad

Seafood Crepe Salad

GDR Sushi Platter (Golden Blossom, Dynamite Roll, Rising Sun)

Uni Sushi

Seafood Dumpling

Ebi Tempura

Aspara Beef Roll

The food was typical japanese food. The quality though surprised me. It was higher than expected and exceeded all my standards for japanese food. You see, after eating at Tsukiji, it is kind of hard to go back to typical japanese food or restaurants but Omakase delivered for the price we paid. Aside from the parking lot incident with an unscrupulous guard who tried to extract P20 despite showing the receipt, the night ended well. It would have been perfect had anyone mentioned Serenitea but hey, I guess we can’t all have what we want. We all just realized we wanted Serenitea when everyone started plurking after dinner.

The place was hidden right before the entrance to Eastwood with jeeps blocking the entrance, but there was ample parking for the restaurant and good thing we had a reservation because the place was packed. Yes even on election night. Ran into Patty Rodriguez who I haven’t seen in the longest time and it was good to see someone from school. The restaurant itself was clean, with ample service crew who catered to our every need; be it a refill of water or the bottomless iced tea Christa had, or our constant changing of plates the crew was up for it. I give hats off to the crew of Omakase Libis.

At the end of it all, again I say this because as with every club meeting I already half expect the food to be top notch, the company was superb. Never running out of stories, enjoying each others company, non-stop swapping of home remedies, funny anecdotes, and just hilarious experiences bring us all together. No pretentiousness present here. We all just basically enjoy being around one another. Till the next meetin Club Members. Foodie Manila aka. The Chubbychef signing off.

Food Club Members

*edit: Dear Club Members, if you remember any of the names of the food above please comment and let me know! I have no idea what Fran ordered for us eh!

This is the 3rd time I am shooting without my usual setup. This was just taken with a kit lens and a flash. No special gimikery here. I am now enjoying shooting guerrilla style for food again. It takes so much more thinking and effort to come out with glorious, mouth-watering shots. I appreciate the thought that comes with taking food shots without a setup even more.

The second meeting of “the club” was held at Minato Korean restaurant, as per my suggestion. The place has a homey feel to it. We were seated in the traditional Korean area, where we had to remove our shoes and sit on the floor.

Since we suggested the place, they tasked us to order for the group. I ordered everything except for a special request by Peter for tempura, even though we were in a Korean restaurant. Ordering was very easy since we have been to the place almost 20 times in less than a year.

We started the meal with complimentary “banchan” or appetizers, kimchi pancake and Korean miso soup.

Kimchi and Other appetizers

Korean Miso

The meats were cooked over a charcoal griller but with an exhaust to minimize the “BBQ smell” you often get from any BBQ restaurant. While the food was being cooked, everybody was talking about; you guessed it “food”. Once the food was ready, silence fell over the group as the food was systematically wolfed down.

Korean Teppanyaki

Dae Gi Gal Bi – marinated pork ribs, slightly sweet marinated taste. Kids like this a lot.

Dak Gal Bi – marinated spicy chicken, also available in a non spicy version.

So Kal Bi – marinated beef ribs, the garlicky flavor is evident.

Sam Gyeop Sal – three layer meat, thick fatty slices of pork belly dipped in sesame oil with salt and pepper accompanied by sliced green onion salad. The only non-marinated dish, apparently it is the most popular cut of pork in Korea.

Sam Gyeop Sal

Jok Bal – boneless sliced pig trotter cooked in soy and spices, served with saeujeot (Korean fermented shrimp sauce).

Jok Bal

We were served pineapples for dessert. While eating dessert, Irene saw Chris eyeing the soy bean sauce, she asked if he wanted them for takeout. She asked the waitress to include the kimchi pancake with the soy bean sauce in the takeout for Chris. He went home happy with his takeout which will be lunch for the next day.

*edit: Carlos
I went shooting guerilla style again, and I’m quite impressed with how the light was being bounced despite the ceiling being quite far up. I must experiment more. I tend to be on the high-key level of the shots.

As advertised, the noodles were hand pulled and prepared each time for the days consumption. I guess over time they have determined more or less how much noodles they actually consume. I was watching a feature on this on the travel and living channel and it really is an art to get the noodles the way they are. I wish the person who prepares it would do a show, similar to flare-tending only with noodles, for the patrons one time.

Sitting quietly along Wilson St, its none intimidating demeanor beckons one to try it out. Reminiscent of those traditional chinese hole-in-the-wall, the insides were clean and sanitary and the service quick and efficient.

Tonight’s dinner did not intend to be a review of this place. It was just a gathering of sorts of Foodies and Food bloggers alike. With some light conversation and a hearty meal, the night turned out to be one I would remember for quite some time.

Beijing Hand Pulled Noodles

Following my trend lately, I shot this set guerrilla style. Primarily because this wasn’t really an invited meal or feature, I just used my flash and camera and took pictures as the food we ordered arrived.

I ordered my usual Dry Braised Beef Noodles. Since this is a place I considered as a comfort food zone, I rarely go adventurous and order something I am not familiar with. I always stick to the staples.

Dry Braised Beef Noodles

I also needed to order 2 orders, (Thats 14 lamb dumplings! just because they were so damn good!)

Lamb Dumplings

The other foodies also ordered different variations of noodles.

Dry Chicken Noodles

Dry Fish Noodles

Tea!

As with my previous post, I’ve noticed that good food is only one part of the equation to a great meal. Company is the lacking part. Solve one problem, the other missing variable still presents or rears its ugly head. I am blessed to have 2 simple dinners, but great meals. As with any gathering, guess what the Foodies and Food bloggers ended up talking about? Food!!

Thanks to Fran for this picture of the club!

Beijing Hand Pulled Noodles

Till next meeting Guys!

We had good conversation about food, photography, the event, life and everything. I haven’t shot guerilla style in a long time ever since I got my strobe setup. I was lucky to have decent shots for this blog post. Armed with just my speedlight I set out to capture what would be one of the best meals this year so far!

Interior of ThaiDara

ThaiDara

On the menu was:

Tom Yan Gai

Tom Yan Gai

According to Between Bites, it is the Famous Thai spicy soup with mushroom, lemongrass, galangga, and kaffir leaves. I’ve always wondered what Tom Yan was. I actually liked the soup. A bit less spicy for my taste, but I enjoyed it. You can order it in Chicken or Seafood. We had seafood.

Thai BBQ Chicken

Thai BBQ Chicken

I actually really enjoyed this dish. This was something I’ve tasted before. Aside from Pad Thai, this is another Thai dish that I really enjoyed. The skin was nice and charred but didn’t have the burnt flavor. I didn’t even need to use the dipping sauce which was sweet and sour!

Green Curry

Green Curry

This was something I took only a little of. I am not fond of curry. I don’t think I will develop a taste for it. It was actually pretty good, so I wonder what RED curry would taste like. Maybe its something I can stomach myself through. (Pun intended!)

Yellow Curry Rice

Yellow Curry Rice

Now Thai Rice is something I REALLY LIKE. What with all the pineapples, seafood, nuts, and different flavors. I’ve always ordered one of their variations of Fried Rice at different Thai restos. This with the chicken bbq is a big hit for me.

Milk Tea

Milk Tea

I didn’t get to try the Milk Tea. But based on how “Bubba” slurped it down it must have been REALLY GOOD!

Lemonade w/ Mint Leaves

Lemonade w/ Mint Leaves

Now this is the drink Between Bites ordered for me. I was only supposed to get water since I was super dehydrated from the previous event but she got it nonetheless. Lemonade in itself was refreshing enough throw into the mix Mint leaves and it was just what the doctor ordered on a HOT HOT summer day.

I offered to pay or at least split the bill but Between Bites and Bubba were having none of it. I told I was already hitching but Bubba paid. (Thanks again Chris!) I have to treat this two soon! I hope I get a chance to! Dinner and food is only 1 part of a great dining experience the other part would be great company. I always love eating with fellow foodies. Not only are the stories about food experiences great, but they know how to appreciate great food. It was a simple dinner but a GREAT MEAL. Thanks for the company Between Bites and Bubba! Seriously let’s do it again!

Between Bites and Bubba

My recommendation? Definitely a must try. Its quaint little bistro style was refreshing. I love how small and cozy it was and yet I didn’t feel cramped at any point. The staff was friendly and accommodating. They even had neat little TIN bowls for the bill and a tin pitcher for the water!

Thai Dara Bangkok Street Food

Granada St., Valencia,

Quezon City.

(632) 568 0651

There’s always an excitement towards discovering a hidden gem. This is the kind that would make you go “a-ha!” upon stumbling upon a good thing that’s not quite known to the public yet. Such was the case when we were invited by the Frazzled Cook for dinner one quiet Saturday evening. I have been noticing this quaint, cozy looking restaurant along Luna Mencias street in Mandaluyong.

From the outside, you’ll see a dark iron gate with a garden filled with giant pots. Walking inside the restaurant, you’ll be greeted by 27 Japanese money cats waving as if they’re welcoming you in.

Jude Mancuyas: Head Chef

The Frazzled Cook’s menu consists of a number of comfort dishes. This is to match with its laid back ambiance, I guess. It was a special evening and we were served with dishes that were specially prepared by Chef Jude Mancuyas who’s the head chef and co-owner of this restaurant.

First came the Pizza Caprese which is Frazzled Cook’s homemade pizza topped with kesong puti, tomatoes and basil. It’s your Pinoy-version of everyone’s favorite Pizza Margherita. What made this pizza different is the addition of the garlic oil that one has to put a couple of drops of on their slice of pizza before taking a bite. Every bite was simply bursting with all the flavors coming from the garlic oil, tomatoes and the salty Kesong Puti.

Herbed Chicken Salad

After the pizza came the Herbed Chicken Salad. This was a hit especially with the girls who enjoyed the mix of roasted chicken marinade and rubbed with the freshest herbs and crunchy lettuce and our local mangoes. It was very refreshing and a perfect way to start the meal.

Sizzling Squid

Next was the Sizzling Squid which was very fragrant and I simply loved how tender the squid was. No need to struggle in every bite here.

Paella Negra

Among the entrees served that evening, I really enjoyed digging into the Paella Negra. I love paella and what I love most is the kind that has a thin layer of burnt rice (tutong) underneath. I can’t help but smile as I take in one spoonful after the other. Muy Delicioso!

Seafood Paella

For those who would like another alternative to their Paella, there’s the classic Paella Seafood which is loaded with the freshest catch from the sea.

Tenderloin Nuggets

Another crowd-favorite was the Tenderloin Nuggets with Mashed Potato on Flat Bread. This is perfect for the meat lovers who will enjoy a really tender piece of tenderloin steak topped with button mushrooms in every bite.

Pancake Ala Mode

Dinner was filling and truly satisfying. We were all so happy with the generous serving and interesting dishes served to us that evening, we were surprised that the Frazzled Cook was not yet done. Out came the Pancake ala Mode which was so good that even those who were already full just had to give in for just one more bite. We enjoyed the fluffy buttermilk pancakes with soft vanilla ice cream. What a perfect way to cap our meal!

It was a very relaxing evening as we enjoyed each other’s company. The food was truly comforting, not at all intimidating and the place is definitely one that I will definitely go back to.

Meat Lovers Pizza

Food Bloggers!

Rosemary Chicken

Refreshing Iced Tea

The Frazzled Cook

#916 Luna Mencias Street Barangay Additional Hills, Mandaluyong City

Open from Tuesday-Sunday

I’ve tried the “Original Chicken Rice” over at Cubao and was not satisfied. Something was missing. The chili was just not the same. I missed Singapore.

Yesterday, while talking about food in the office we finally decided to go get Stevies Chicken Rice. At P950 per set, it wasn’t going to be a cheap meal on a Friday.

We ordered 2.

Mind you that Stevie’s won’t deliver unless you get 8 or more orders. So we with GPS on my blackberry in hand we were off to find his house.

I’ve been on a diet (portions) since January this year. I’ve literally stopped myself from eating more than I should, controlling my want for more and more. But today I promised, no vowed, to throw all of that out of the window, even if for just one day.

On the way to the house it was a fun drive discovering which route to take via GPS. The blackberry was indeed really helpful. We kept driving around until we finally found his house. It was an unassuming house. A quaint little chateau nestled in a milieu of foliage. It seemed so different from all the other houses. We have found the place.

Stevie and FoodieManila

I half expected an old man, decked out with white hair as a sign of old age and wisdom. Or some well-travelled explorer who has decided to bring to the Philippines some of the best dishes he has found during his travels. After requesting the house help if we could meet Stevie, out came a gleeful person, all in smiles, and actually thrilled to meet us. He didn’t expect that we would want to meet him. I found him so humble and friendly that I couldn’t help but just smile. So this is the man who made my meal. After exchanging pleasantries and how we chanced upon his chicken rice, we shared how www.dessertcomesfirst.com’s mom lives next door too. Small world this food blogging niche. We said our goodbyes and pleasantries and paid Php 1900 for our meal. His help actually loaded up 5 trays. 2 chicken trays, 2 rice trays, and final tray for all the sauces.

I couldn’t drive fast nor slow for fear the some of the oh-so-precious sauce drippings would spill in the car. But the smell alone was driving us crazy in the car. It smelled like Singapore. I suddenly missed Singapore. The Nuffies and everything.

Chicken Rice

Hainanese Chicken Rice

We quickly unloaded everything at our office. I decided to style the food a bit, (but by this time I was really holding back) and take some pictures for this blog. I proud myself on taking nice food photos. Usually I am able to control myself when it comes to food but for some reason I was too eager. After 2-3 shots, I sat down and ate. I left it to my other co-workers to take other pictures of the food.

I took my first bite.

I took another.

And it just kept going.

I was in heaven. Goodbye diet. I promised to run tom even more than what I had originally committed to do. I am considering 15km because I ate so much.

Stevies is a success. A bit too much lime in the chili but I love it nonetheless. I see myself dreaming about chicken rice for the next few weeks as I try to forget the aroma and scent of the chicken.

Thanks Patty for the Photo. I couldn't resist anymore.

Next Challenge: Find Bak Khut Tey

You can contact Stevie at 0906-508-4155