Tag: manila

Balkan Express Home Cooked Cuisine

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

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

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

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

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

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

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

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

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

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

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

Balkan Express

87 Jose Abad Santos Street cor. Mons St.

Little Baguio, San Juan City, 1500

Tel: 330.0945

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Publish date:
September 4th, 2010
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Paseo Uno

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

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

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

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

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

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

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

Not true for Paseo Uno.

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

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

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

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

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

Paseo Uno is located at the Mandarin Oriental Hotel

1226 Makati Avenue Corner Paseo De Roxas , Makati

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

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Publish date:
August 30th, 2010
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Delish, Simply Delicious

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

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

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

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

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

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

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

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

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

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


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Publish date:
August 29th, 2010
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Van Marley, The Dutch are here in Manila!

Every now and then I discover a place that just really needs to be shared with the rest of the foodie community. The other day I had the pleasure of being introduced to Van Marley’s, (Thanks again Faith!) and I knew the funk was over. Tucked away neatly in the suburbia called Xavierville, Van Marley’s offers a very select choices of Dutch Snacks. The overlying principle of Van Marley’s? They offer only the highest quality and the most authentic ingredients. Reminiscent of another food venture, (i.e. Ristras, Charlies) the restaurant relies on offering the best and most authentic experience for the cuisine. I got the chance to speak with the owner and the way he spoke with such passion and love for the culture and experience made me appreciate how much time and effort he had put in the creation of this restaurant or rather snack bar. He mentioned something that meant a lot and showed what we could only dream about in the foodie world. More than bringing in the food, it was about sharing the culture and experience he had while studying there. This is very close to my heart since I firmly believe that dining is just part of the equation. When we dine for a certain cuisine, we engage the culture .


Having visited the place a day before, I knew I had to go back and try out the other dishes they had to offer.  The first time I was there I tried the Dutchkins w/ Nutella and a Scoop of Vanilla Ice Cream. Dutchkins were tiny little fluffy pancakes filled with Nutella. They serve these little fluffy pillows 14 at a time, covered in powdered sugar, laden with chocolate syrup, and with tiny little dollops of Nutella.

They were every bit as good as they looked. A bit of caution though dear readers, these tiny little things are damn addictive! You find yourself popping these tiny little pillows faster and faster especially if you’ve got friends around and even greater conversation going. They were firm and yet relented with a few movements from my jaw. If it were possible to eat real pillows, this is how I imagine they would taste like as well as feel like.

Having been satisfied my first time around, and as well as being in the area the next day, I decided to drop on by and try another dish. This time, I tried the brownies with Praline sauce. But what exactly are Pralines?

The word praliné is used colloquially in France and Switzerland to refer to these, known simply as chocolates in English, i.e. various centres coated with chocolate. The word praliné is used colloquially in France and Switzerland to refer to these, known simply as chocolates in English, i.e. various centres coated with chocolate

Since they had 2 choices, you can order one with white praline and a regular praline on the same brownie cake.

This is every chocolate lover’s wet dream. It oozed chocolatey-goodness all over. The chocolate was rich, thick, and creamy, and yet not too sweet. The walnuts broke the steady chocolate taste ever so slightly so every nut was a welcome surprise. The brownie was soft and moist. When you cut the brownie, it didn’t immediately break away, it both clung together because of its density.

The white praline was also a great surprise. Even Richard from talesfromthetummy.com who was not a big chocolate fan or lover, kept picking away at this. According to the owner (who was the expert on this), good white chocolate comes from the residue from producing the dark healthy chocolate. But since the residue is only a small part, they need to put extenders such as cream and lard to increase the volume of the white chocolate. A good piece of white chocolate should taste creamy and milky.

Verdict? Van Marley is awesome. I love the place. I love the ambiance. I love the food. I am more excited now to come back and taste the other offerings on the menu. If you have time, do make sure to check them out. This is definitely one of those places which you should visit when in manila.

Van Marley’s is located along Xavierville Avenue

Loyola Heights, Quezon City

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Publish date:
August 23rd, 2010
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Osonho: Portuguese Fusion

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.

Osonho

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.

Osonho

Osonho

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.

Osonho

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.

Osonho

Osonho

Osonho

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.

Osonho

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

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Publish date:
August 15th, 2010
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Club Meeting at Omakase!

It was election night and well while we were waiting for the unofficial and partial count to tally up to something meaningful (or basically to gauge if we would be lamenting our faith for the next 6 years) the food club decided to come together again and hold another “club” meeting. Almost everyone was present and Didi Tiu-Tang was sorely missed because she backed out last minute due to election related reasons. (LOL)

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.

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Publish date:
May 11th, 2010
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12 Comments

FoodieManila and Its Secrets

I don’t usually buy food books, especially about cooking or baking, but this foodie book I just couldn’t pass up. I saw it only in passing while GF was paying at the cashier for the stuff that she bought. I quickly glanced over the featured books and saw it standing over there. (Those actually work!) I’ve actually heard about this book from either a relative or a friend who knew I blogged about food. They would always say “hey there’s this book about restos and you should check it out!” or it could be “dapat mabasa mo ung book about restos! napuntahan mo na ba lahat yun?”

You see, people have this often mistaken view of a food blogger that one has a vast majority of knowledge of restos and/or food. That a food blogger is an authority of taste and food. I would like to take this time to debunk this myth. Food bloggers, or at least for my case, are not authorities on a particular kind of food. I do not claim to know all and would actually say a resto is not worth going to. Everything is worth a try once. If I mention a restaurant is good, you should try it to know why I say it is good. If I say a resto is bad, you should also try to know why I think it is bad. As with everything else, taste is a very subjective topic. It really differs from one person to another. The best I, as a food blogger, can aspire to is to be able to share those places or recipes or dishes that do make me go “mmmmmm….” Do not mistake my articles to be gospel truth. I find pleasure in eating at a fast food joint as much as a 5-star restaurant. As long as it’s good food, I write about it. But I digress.

I saw the book and immediately found an opened copy. (Yes I know how evil of me.) I quickly flipped through the pages and I was really engrossed. I seemed to know a vast majority of the restos there or at least in one form of another swore to visit some of the featured ones. It cost me about Php 1,599.20 @ Fully Booked. For a hard bound, coffee table type book, it was ok. I didn’t feel cheated. All in all I think the knowledge, not only about the places to eat at, but also from the food photography and as well as writing style will definitely make the book a worthwhile buy, even if it is just for my blogging. I will definitely read through the entire book more than once!

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Publish date:
December 21st, 2009
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