Yes yes, I was late.

It was very unprofessional and I really felt bad that they had to wait for me for 30 minutes or more. I vowed to take the best pictures of my life that night.

As I came barging in, I saw what looked like a silver bowl with smoke coming out of it. It was either super cold or super hot; either way it was cool seeing actual smoke coming out. Since I still had to set up and prepare the gear for the shoot, I quickly ignored whatever it was Johann was saying.

It was my turn. He quickly scooped up with his metal spoon whatever it was inside the smoking bowl. (Now the spoon was smoking too. I gathered from the frost forming on the metal spoon that it was cold.) He quickly gave instructions of popping it into my mouth quickly as the ridiculously cold pieces would burn my hand if I don’t and as he was saying this he started emptying the contents into my opened palms.

I popped them into my mouth and started blowing the smoke out.

It was damn cold.

I suddenly exclaim: “Oh its popcorn!” Everyone laughs. I popped something into my mouth, smoking and not knowing if it was extremely cold or hot, without knowing what it really was.

Appetizer

This set the mood for tonight. Johann was very eloquent and entertaining as he explained the finer things of the dining experience. For me the flavors itself were both a symphony of uniqueness and yet familiarity. For starters, the appetizer served was a medley of crab and vegetables all rolled or rather dipped in a batter. It was a blend of uniqueness and yet somehow I felt like I have had it for years.

Zenses Beer

The beer they served was no ordinary fare as well. It hinted of a fruity combination along with the bitterness of the beer. It was refreshing to say the least. Had I not been on my lenten promise and sacrifice, I would have drank the entire glass. But a few sips was fine to give me enough stimuli to at least write something worth reading.

Tomato Soup

Tomato Soup was up next. Johann mentioned that with this particular soup, one would need to have to eat it quickly. I pondered over this sentence as what soup needs to be slurped down quickly? Soup is usually sopped up slowly, savoring the flavors of each spoonful as one prepares one’s self for the main entrees.

The soup came.

It was this big tomato resting on a bed of breadcrumbs.

It baffled me and yet somehow intrigued me. (which somehow started to be the theme for the night!)

He quickly took a knife to it and started cutting the Tomato. As he slowly and carefully cut the tomato in half, like a skilled surgeon take a scalpel to a precarious place of your body, he explained that soup was actually COLD soup.

Tomato Soup

The soup was quite something different. It tasted like salsa (from mexican origin) with a hint of spicyness. The texture of the breadcrumbs combined with the rich and thick tomato soup was just a medley of taste and texture that only one can hope for every now and then.

Tomato Soup

As the dinner progressed, we started talking about the good ol’ blogging days. I couldn’t actually relate since I was confined to my own little blogging world and was not really active in the blogging scene till recently. The kitchen apparently cranked up the service as they started out churning dish after dish. I barely even had time to sit down and take a bite of something when another dish would coming out and be placed on the photo table. Being Filipino, the obligatory rice was there. The rice was nothing out of the ordinary chinese or japanese fried rice. It had its own twist to it but having different meats but generally it wouldn’t stand out among bowls and bowls of fried rice.

Fried Rice

Johann then announced that a dish called Dragon’s Breath Chicken was going to next. Suspending all pre-conceptions, I quickly inferred that most likely the dish would be spicy or hot at least and I was right. Mixing both spicyness and flavor this dish oozed of hotness as with every bite a glass of water was to be consumed. WARNING: If you do not like spicy food you will not like this at all.

Dragon's Breath Chicken

I was having a grand time just dining with friends at Zenses and shooting the food. The place oozed of sophistication and yet still had that cozy feel that screamed intimacy. The subtle tones of the light which lightly whispered yellow, green, and blue and the background music through the entire thing was just perfect. I thought it could not get any better than this.

That was, until they rolled out the last entree for the night.

The piste-de-resistance of the evening was the Ribs in Strawberry glaze. Now I’m the kind of guy who likes his ribs barbequed and smoked. Baked would already be stretching it and well, no other sauce is right except good ol’ hickory barbeque sauce. But this dish was something else. The aroma already screamed the fruity nature of the glaze. The meat was succulent enough to still taste the rib taste that one craves for, and the strawberry glaze just took away the saltiness of the meat. This was the winner for me that night. It screamed the entire theme of familiarity, yet unique.

Ribs in Strawberry Glaze

Ribs in Strawberry Glaze

It was so good I had to post 2 pictures of it to do it justice.

I had originally decided on creating a separate post for the dessert but somehow I felt that they all deserved to be in one post. The entire experience was what was needed and not just parts of it at a time. So here goes.

Every restaurant has its USP. (Unique Selling Proposition) Zenses was the medley of flavors it brought to the table and it did so with class and style. At the end of any meal, usually waiters would ask whether one wanted coffee or tea. Johann asked us or rather suggested we have coffee. Naturally we agreed. (Him being the host and all) He quickly got out one those silver bowls again and started rapidly freezing coffee cream into the concoction.

Rapid Freezing of Coffee

Rapidly Frozen Coffee

Letting it sit for a few seconds, he then scooped it out and served it to us on a normal cup for coffee. It had a meringue consistency to it. Literally, one had to knock your spoon to crack it and chip it so that you could scoop a portion into your mouth. What was interesting was, you barely felt it going down. It felt like air basically. One would not know the term “melts in your mouth” until you have tried this.

Frozen Coffee

Dessert was fantastic. I thought that capped off the experience and dinner quite wonderfully. I was just about ready to pack up my stuff when martini glasses were brought out. I thought “Great, alcohol and I don’t drink!” (At least not anymore!) I had preconceived notions about dessert. It would most likely be icecream. I quickly asked if it was ice cream and indeed it was. He then asked me if I had instant ice cream already. I was confused. (As with most of the night) He also mentioned that the flavor was Bacon and Egg topped with Rice Krispies. Basically bacon, egg, and rice was the theme. I had my apprehensions, primarily because I am lactose intolerant, but since it was a flavor I’ve never heard of, prepared in way that I’ve never encountered before how could I say no?

Bacon and Egg Icecream

Bacon and Egg Ice Cream

Bacon and Egg Ice Cream

It was a great night out with friends. Good food, great experience everything seemed to be going my way. I loved the ice cream. (I haven’t had one in quite some time) I even risked a tummy rumbling for it. Over-all it was an impressive taste. If you want to impresses a date or a client definitely bring them to Zenses. The service and preparation of the food alone will get you talking more than usual.

I’ve heard the term Molecular Gastronmist from Heny Sison over the weekend and was pondering what exactly does that entail. I understood the individual components of the term, yet somehow in my mind have trouble putting 2 and 2 together. Last night at Zenses, I finally understood what it meant. Although some maybe turned off by the complex flavors it offers, my palette delighted in something very different, very unique, and yet still harmoniously beautiful. If ever I decide to start dating again and find a woman who I think is worth spending time with, definitely Zenses would be the place.

Zenses is located on the first floor of A Venue along Makati ave. But then they are moving to Greenbelt real soon!

Creampuff Tree

Strawberry Shortcake

Moist Decadent Chocolate Cake

I just had to get the basic desserts out of the way. Before we could tear apart the desserts, they served us the entrees. The bread was freshly baked as well as the dips. The best one being the pesto dip which I loved every bit off.

3 Dip Appetizer

The homemade pizza’s were up next. Each bite being sinfully good. The crust was just thin enough to not be filling right away. There is just something about homemade pizza’s that those commercial establishments cannot replicate. The time to knead the dough and actually do it right was just so evident.

Homemade Pizza

Homemade Pizza

Ok So I don't know what they were called but they were awesome

Shrimp Gaspaccio

Roast Beef Bruschetta

Like what you see? If you enroll now you too will be able to recreate these delights in the comforts of your own home! I will be posting their class schedules here soon!

As we entered Ya Kun Kaya Toast, I was struck by how much it didn’t feel like a coffee shop. There were no couches or coffee tables. The strong scent of brewed coffee that’s the signature of Starbucks branches the world over was nowhere to be found. In fact, if you drive by the coffee shop on the street, you’ll most likely mistake it for a Chinese noodle house.

We settled on a table to wait for Richard, the owner. Carlos leaves again to get his gear from the car. I pictured a tripod and a digital SLR the size of a bucket which seems to be their standard these days. While he does arrive with a tripod and a camera, it takes two more trips to bring in what looked like umbrellas, his laptop, and two more bags worth of other flashy gear.

At this point I wondered if Richard would withdraw his invitation to us because we were scaring his other customers.

Richard soon arrives and was probably as boggled with the photography ammunition as I was. Fortunately, he took our invasion of two entire tables well (it’s a relatively small coffee shop) and gave us a warm welcome.

“So what would you guys like?” Richard asked as he presents us with the menu.

The words “peanut butter” predictably draws my immediate attention but I was soon pulled to mentions of “chocolate butter” and “kaya jam” with the curious inclusion of “soft-boiled eggs” into the mix.

Have you ever experienced flipping forwards and backwards through a menu for ten minutes — not because you can’t find anything to eat, but because you frigging want to eat everything? I was a kid in playland.

Given how Carlos was transfixed by his test shots and Ginell was studiously playing his assistant, the pressure was on me. I could’ve sworn sweat was popping through my forehead as I picked the set meals we would be having. Sadly, as much as the Peanut Butter Toast Set beckoned, I was too shy to throw it in.

Brewing Tea

Pulling Coffee and Tea

As we waited for our food to arrive, Richard made like a mini whirlwind in the restaurant, ushering customers to their tables, checking in behind the counter, and chatting with us as Carlos experimented with lighting. Every now and then my stomach would give a growl. It needed food now.

One of the waiters finally came with all of the orders and set them down on the table. The plan was for shots of the dishes be taken first before we satisfied our post-run selves. May I just mention how hellacious a task it is to stand there and wait while the mouth-watering aroma of toast and jam slithered into my nostrils?

Cheesy Toast

As my teeth finally sank into a piece of Cheezy French Toast, I knew the wait was worth it. I expected kaya to taste something like the local coco jam since I read that it’s also made of coconut. However, where coco jam has the too-thick consistency and high sugar sweetness of caramel, kaya jam is soft enough to dip bread into with the flavors of coconut being the star of the show.

The taste explosion of kaya jam with cheese and french toast made my ravaged tummy sing the Hallelujah’s.

Kaya Toast w/ Milo

I had the initial impression that the Milo Toast  was something thought up by Richard himself to appeal to Filipinos. Call me ignorant but Milo has always been a local product to me. Richard explained that in other Asian countries like Malaysia and Singapore, Milo is something of a staple drink. Milo Toast is definitely a Ya Kun Kaya original.

This was a hit with Carlos who wolfed down the pieces of toast with gusto. I’m not much for chocolate milk or Milo though. The Milo powder topped with condensed milk makes for a nice breakfast but Ya Kun Kaya’s other toast variants trump this one.

Soft Boiled Eggs w/ Singaporean Soy Sauce

We needed guidance with the eggs. Ginell and I faced the bowl with some hesitation. Really, the yolks were the size of typical whole eggs in our household. Scary. Richard added a dash of pepper and a small amount of Singaporean soy sauce for us to stir into the eggs. Strange. Then again I’ve been known to dip shrimp into ketchup.

Taking a piece of cheezy french toast, I dipped it into the egg mixture and took a bite. Salty and sweet is always a winning combination for me and this was no different. I can’t tell what part the pepper plays since I barely tasted it but soy sauced runny eggs shall now be partnered with toast when I eat my breakfast from now on.

French Toast w/ Kaya

As I remember, this was the last dish to be wiped clean. Sitting next to the variants of Milo and cheese, the French Toast fell on the bland side of things. I blame it on our spoiled taste buds.

Kaya Toast w/ Butter

Kaya Toast w/ Butter

Butter. Its ability to make anything so delicious makes it my guilty pleasure. I was prepared to bite into a normal piece of toast with the normal taste of kaya. When my tongue felt the unmistakeable texture of butter, I closed my eyes and let out a long “Mmmmmmmm…” of bliss. I’ve found my favorite.

To me, it’s a good idea to try out the basics before delving into how something’s evolved into. For Krispy Kreme, it’s the Original Glazed donut. For popcorn, the salted buttered ones will always be a classic. The Kaya Toast with Butter is Ya Kun Kaya’s must-try for first time customers.

Dinosaur Milo

Death by Milo. That’s how I’ll rename this drink if I was ever given the chance to. “Milo Dinosaur” was the only thing to come out of Carlos’ mouth when asked what he wanted. He already ate most of the Milo Toast, what perfect drink to pair it with than the Milo Dinosaur?

It’s pretty much iced Milo chocolate milk piled with quite a bit of Milo powder on top. It probably has more Milo bits making it up in between that Ginell and Carlos shared. I passed. They’re both probably still running on Milo right now.

Iced Lemon Tea

This was a last minute order suggested by Carlos, who heard raves from his blogger friend that Ya Kun Kaya’s Iced Lemon Tea was incredible.

Now I’m not much for drinks — especially iced tea. In the Philippines, it’s always made entirely too sweet and their powdered origins are evidenced by their unpleasant aftertaste.

Richard, confident in his Iced Lemon Tea, ordered a glass for each of us to properly cap off a very satisfying breakfast. I didn’t protest. I’ve learned by that time that when it comes to this coffee shop, I’ll probably like anything it comes up with.

Made with brewed tea (not powder!), sugar, and lemon, the Iced Lemon Tea truly refreshes you after a heavy meal and I was far from disappointed. It’s an iced tea in the Philippines that doesn’t taste like it’s made up of 90% sugar! The combination of lemon and tea is both soothing and stimulating. I sucked through my straw noisily to the last drop — something I haven’t done in a long time.

Want a taste of Singaporean kaya toast? Richard proudly offers the real thing — the only one in this part of the world apart from its imitations, I’m told. But for someone who doesn’t really care if what I’m eating is authentic or not, as long as it’s good food, Ya Kun Kaya Toast stands well enough on its own. I’m still counting on that yet-to-be-tried Peanut Butter Toast to blow me away.

Ya Kun Kaya Toast
G/F Fern Building, Escriva Drive
Ortigas, Pasig City
470-4285
ykkortigas@gmail.com

Norzagaray Expedition

Norzagaray Expedition

As soon as I got home I brought out a skillet, drizzled some oil and waited till the pan was hot enough. I cut the jerky into bite sizes since tapang usa is known for how tough the meat is. The toughness of the meat is compensated for how flavorful or rather the unique taste deer meat has. It was a great way to end a day of adventure and excitement.

I have always wondered what the novelty was in eating unique meats. Whether it be goat, deer, boar, or even dogs and cats, I could never understand why eating these things was such a delight. Should you decide to be more adventurous, you would have to explore lizard, snakes, or even bats. Maybe I should include these things on my bucket list?

Tapang Usa Adobo Rice and Egg

As expected the meat was indeed quite tough. After a few pieces, I found my jaw experiencing some sort of pain after chewing for quite some time. But there was indeed a unique taste to the beef. Its not as complex as some other meats, but it did have this smokey taste even though it was just fried. I want to try grilling the meat this weekend to see if the grilling will help the toughness. Watch out for my post!

First and foremost I would like to apologize for the theme and turn my blog has taken over the past few months. This blog was started primarily because I was in the hunt for the perfect dish. I would struggle always to find food that would suit my taste that is why I got into cooking.

As I dabble into the interesting world of cooking, learning along the way, I have discovered a few secrets here and there. I have met some interesting people, tasted some interesting dishes as well as exciting flavors as I learn to whip up something special in the kitchen. You see the art of dining does not solely rest on eating. I believe the preparation of dishes is as much as part of the enjoyment of the dish as eating itself.

But I digress.

I am now on the hunt for a new stove. Our old one, (bless its soul) has finally conked out to a point where we cannot change the temperature or the size of the fire. A good stove is always integral to good cooking. A constant fire to create constant heat and temperature for stews and soups is vital to success. I’ve always envied those professional looking stoves with 6-8 burners. They seem so efficient. Maybe its time to get one? What do you think dear readers?

I’ve also been always fascinated by pizza. Not for the taste and aroma, but for the pure possibilities. You can never ever run out of good toppings. With pizza dough making neatly tucked under my belt, I am now on my way to making a clay oven. It’s supposedly easy. With some extra clay and sand at home, I think I’ll make this my Lenten project. Wish me luck guys!

Cheers,
The Chubby Chef aka. Carlos

I also grew up loving photography. Something about capturing at that moment all the beauty and wonder one sees in the naked eye and being able to share it with the world appealed to me. It was always about capturing the subject. The beauty, the uniqueness, the fascination over the simplest detail, was photography’s draw to me. It was more than a pretty face but rather the emotion it brings. It was only natural for me then to combine these two great passions in my life.

When one talks about food photography it is usually the most over-done kind of photography and yet, only a few enjoy the pleasure of actually being able to display one’s work. I take pride in my photos not only being reprinted on magazines but just being able to evoke hunger without the need for words. I have never taken any formal photography classes. I’ve always tried to understand photography as my art, and the camera as the extension of my eye. There is a certain finesse and delicateness that comes with shooting food.

So why am I talking on and on about food photography? Nothing really. Just for the heck of it. I know its not really part of a food blog for food photography but hey, its my blog. I’m willing to shoot for other food bloggers out there. Let me know if you want me to shoot with you or teach you what I know.

A bevy of influences from Indo-Malay, Chinese, Spanis, Mexican, Thai, and American cuisines are reflected in the different Cebuano dishes. From the potatoes and avocados and corn introduced in the 16th century. The Cebuanos also learned the use of olive oil, and chorizos (sausages), t saute foods and how to consume dairy products.

It is Cafe Jeepney’s pleasure to bring you some Cebuano delights From the famous Lechon de Cebu (crispy roasted pig stuffed with native herbs and spices), Balbacua Cebuano (a rich stickey broth made from beef scraps and seasoned with garlic, onions, pepper, ginger, spring onion, and fresh oregano leaves), Tinowa (Cebu’s version of Sinigang), Dried Danggit (dried salted fish) Torta de Argao ( a meat, seafood, or vegetable patty flavored with fresh coconut wine), Chicharon de Cebu (prok cracklin), Cebuano Chorizo, Otap (crispy flaky pastry), Budbud Kabog, (millet and coocnut milk rolls) Cafe Jeepney assures you of a different spread each day.

One of the advantages of having to work at Bonifacio High Street would be the endless (yet pricey!) selection of places to eat. Whether it be at the fort strip, high street itself, serendra or market market, there are always great places to eat. These designer cupcakes have been quite a fad for a few years now and it has been gaining reputation. Imagine a store that sells mainly cupcakes. At an upscale place like Serendra, one would not expect it to click, and yet it did. The beauty of ordering special “designer” cupcakes lies in the novelty of these little treats. They evoke a kind of sense of home and familiarity. Although one cupcake is affordable, people still flock to this store to maybe purchase one, even if once in a blue moon! Watching those calories has never been harder!

Melts-In-Your-Mouth Varlhona Flourless Chocolate Cupcake

Red Velvet Vixen Cupcake

Red Velvet Vixen

Chocolate Cream Pie

I read somewhere that the tradition of food expresses a lot about a family. I would best describe our family dish then being callos. Callos you see is, a mixture, of tripe, ox leg, Chorizo de Bilbao, garbanzos, tomatoes, red bell pepper, and seasoning. The technique here is to simmer the ox leg and tripe under firewood and pressure cook them in the end to make them literally melt in your mouth. The smokey flavor the wood cooking process adds is just heavenly. This kind of meal is best eaten with some bread and drizzle some olive oil and you’ve got yourself a prize meal.

Just a little background about the dish. The dish is a winter dish served during the cold months in Spain. This dish is high energy in order to help Spaniards complete daily tasks as well as keep their bodies warm.

I guess I am lucky to be part of a family rich in tradition, even if it only in food. I grew up loving this dish. I will pass it on to my kids. I guess I should be thankful for at least this during Christmas.

It started about 3 years ago. My family or even just my mother and I would start baking cookies. I would measure because she hated that aspect of baking, the measuring of ingredients, as well as my eagerness to learn worked well for both of us. We were a good tandem. Working all those late nights to push out close to 50-100 cookies for our family gatherings. Cookies then came to be associated with family. We made it for family gatherings, as well as we did it as a family.

Fast forward 3 years ahead. I now can bake on my own as well as cook pretty tasty dishes. I still attribute everything I know to my mother. Not so much as the technique, nor is it about the secret family recipes, but rather for continuously cooking good food. Both my girth and weight can attribute to that fact. I developed a taste for good food. Take note, GOOD FOOD, not mediocre cooking that can pass of for a generic run-of-the-mill cooking, but actual food that after eating it the past 23 years, I would still gladly eat for another 23 years. It all boils down to palette. I always tell people who refer to me as a foodie that one needs to develop a palette to identify what good food is really. I am proud to say, I can tell good food from ordinary food thanks to my mom.

These cookies are not ordinary food. They are extraordinary. I’ve tasted cookies over the past 3 years and I must say this batch is the best. I’ve tasted burnt cookies, cookies which didn’t rise, and just downright nasty cookies. (Mistakenly, put salt instead of sugar. Hey I had to start somewhere!) I’ve always been asked to sell my cookies, but I always say I’ll think about it. Deep down, I think I would never sell my cookies. I give them to friends because I find that special cookies that one cannot obtain anywhere else no matter how good they are, and that rareness adds to how special the cookies are. I think I’ll continue to give them to friends still.