Truth be told, the city of Tagaytay has turned commercial. I have always loved Tagaytay and am a frequent visitor since my college days and I am witness to the growth that the city has undergone. Used to be, there was just a trickle of dining establishments that line the main road, many of them serving Beef Bulalo (Beef shank stew)  as a specialty. These days, you will see many familiar restaurants like Yellow Cab, Dencio’s, Figaro, Cafe Breton. These places started out in Manila and eventually found a spot in Tagaytay City. It has become Manila that came with a 2 hour travel time and weather ten degrees cooler.

Places like Buon Giorno make all the difference. Although they have a branch in Mandaluyong, I feel that Buon Giorno simply complemented the place instead of breaking it. This is because it is ensconced in a retail complex called Cliffhouse which is easy to miss although there is a sign etched in stone in front of the place.

I first read about it from Anton and was only able to visit recently. We arrived too early for dinner but the long drive ahead of us made us decide to stuff ourselves so that we don’t have to worry about stopping for food on the way home. The day was actually too nice to lock ourselves inside the airconditioned restaurant so we asked for a table outside. The opium bed was inviting but it was too far into the corner to tempt us to actually eat there.

The air was chilly but our table was covered by the tops of the trees that were on the side of the hill and that made it bearable. The mosquitos though that flew around us were humungous! Their bodies were the size of flies and their legs were longer than mine. That made us decide to take the corner seat inside - same comfort, same coziness, no mosquitos.

The food was italian-inspired which won points for me of course. I took in the big plastic menu and let my wide eyes wander over familiar terms and dishes. Oooh soo many yummy things on the menu!

We had Croquettes with Mozzarella (Php 202) for starters. I love anything with cheese and Mozzarella would be one of my favorites. The croquettes were steaming hot crispy balls filled with cheese and smothered in fresh tomato sauce. Being used to the notion of - anything crispy means salty, I wasn’t expecting such a mild flavor for this busy dish. Maybe that’s the reason this was an antipasti, you just had to follow on with a tasteful dish to makeup for the blandness.

We also ordered Penne All Ariabiata (Php 286). Penne cooked with tomato-based sauce cooked with some bacon and spices. I have always loved this dish especially the one served in Cibo, but this one was more spicy than I am used to. It did not diminish its flavorful goodness though. So although my tongue was burning (I have low tolerance for spicy food), I could not help but eat and eat and eat it.

For pizza, we ordered a favorite - Quattro Formaggi (Php 330). I must say that restaurants try to serve this in many different ways, using a combination of different cheeses. The one from Buon Giorno used mozzarella, fontina, parmesan and gorgonzola. The first time I tasted blue cheese in pizza was at Cappricciosa. I have been a fan of blue cheese on pizza ever since. I just think it brings a different kind of tanginess to the pizza than regular parmesan would. This offered the same deliciousness I remember of blue cheese. The crust was thin and crisp, the tomato sauce, powerful and the cheese… yuhhmmm.

For dessert, we tried out Chocolate Pistachio Sans Rival (Php 207). It was described as layers of buttery wafers drizzled with pistachio nuts. I would have used rained on instead of drizzled as it was surprisingly topped with an abundance of pistachio nuts. The wafers were thin and light and so was the chocolate. It was a change from my usual dessert of "death by chocolate".

Despite all the hot and comforting food we ate, the one thing we could not forget was how comfortable the place made us feel. In fact, my friends and I were just planning to order, eat and then leave and had planned to be there for at most an hour or so. But we found ourselves talking, chatting, sharing stories that by the time we looked at our watch, three hours had passed. If not for the fact that our families were waiting at home for us, we would have spent three more hours just basking in the warmth the place gave us. Sigh. I would love to go back now. Its the sort of place you took your best friend to or your best love. Wink wink!

Buon Giorno
Unit 4 Cliffhouse, Gen. Emilio Aguinaldo Highway, Tagaytay
Tel. No: (046) 413-2102

I cannot remember what we were celebrating or why we were stressed but we could not resist an invite to dine at Chelsea Market and Cafe at Serendra. Not one of us has been there so we were at risk of totally disappointing ourselves but most of us have heard good feedback about the place.

Though it was a little after noon that day, we were surprised that the place was quite empty (oh yeah we have heard about the long lines and the long wait). There were several vacant tables outside but even if they looked inviting, it was too hot outside to enjoy it so we chose to dine inside the restaurant.

The interior was bright but inviting. We were seated by servers dressed all in black and wearing wide grins like they were all too happy we chose to dine there. My first thought really was that the server’s uniforms were too stark for such a bright place. At some point I felt obligated to be formal which was a contrast to what the surroundings encouraged.

I could not say the same for the menu which was a perfect compliment to the place. It was plain, simple no fuss kind of a menu. You simply read and choose what you want from a list of many yummy offerings they had. We succumbed to the invitation and chose dishes that would not only satisfy our palate but our cravings for comfort food. Well.. comfort food at a steep price I must say. Regardless, our visit was filled with oohs and ahhhs and we left with happy smiles, happy stomachs and promises to come back when our wallets are once again thick with the month’s paycheck.

Focaccia bread with roasted whole garlic Php 0.00

While we were perusing the menu we were served focaccia bread topped with a whole bulb of roasted garlic. Nothing says garlic bread like this one. Though my hubby would love to have feasted on that bulb, we just set it aside and wolfed down the soft warm bread that makes me dream of baking bread in the future.

Five Cheese Macaroni Php 495.00

The Five Cheese Macaroni (smothered in cheese and bacon) was as sinful as it sounds and maybe more. It was served in a medium sized white bowl which I first thought would be insufficient to feed a part of four but honestly, I could not have carried myself out if I had finished everything by myself. The dish came with toasted bread topped generously with mozzarella like there’s no tomorrow. Another yummy treat I must say.

Roasted Portobello Mushroom Pizza Php 420.00

The Roasted Portobello Mushroom Pizza came crowned with a galore of toppings, it was hard to see the crust underneath. Not that I am complaining. There are too many pizza places around that its always lovely to see a new twist on a fast food favorite. The mushrooms, tomatoes, vegetables and cheese had a bold flavor that made up for what we thought was a small size pizza.

Another surprisingly delicious dish we ordered was the NY Diner Pastrami Melt. It read like a boring book but arrived with a loud bang. Served with tons of bacon and salty potato wedges. However, I was too full from the macaroni and cheese and the pizza that I could only partake of several pieces of potato wedges. It was all gulped down with refreshing strawberry iced tea.

NY Pastrami Melt Php 395.00

Were we too stuffed to order dessert? Of course not! It was a first time for all of us at Chelsea Market so naturally we had to try out all the goodies under the dessert list. We ordered to share a slice of NY Chocolate Chip Cookie Dough Cheesecake and the famous Choc-nut Valrhona cake. The cheesecake was unsurprisingly delicious and creamy, which is what a great cheesecake is all about so let me rave about the choc nut cake instead.

The Choc-Nut Valrhona cake is a chocolate cake topped with marshmallow frosting that is sooo good I did not notice that it wasn’t quite choc-nut tasting. It appeared like a very moist cake that literally melts in your mouth. I had to look at it closely to check if it was really cake or mousse but in the end could not really decide. For a short while, my friends and I were debating on what it really was but finally just let it go and continued to enjoy the yummy cake in front of us.

Chocnut Valrhona Cake Php 160.00

Chelsea Market and Cafe
Serendra Piazza Ground Level Mc Kinley Parkway, Fort Bonifacio
Taguig City, Metro Manila
Tel. No: 909-7011

I was so tempted to get myself one of those big woks so I can take a stab at cooking one of (the very very few) my husband’s favorite Asian dishes that he was able to taste at Zong located at the Fort Strip. The Sun Dried Malaysian Style String Beans has completely wowed my hubby that he keeps coming back to Zong just to get to eat it again. He even set dinner plans with his colleagues (and myself) so he could have me try it.

To tell you honestly, I wasn’t that thrilled to eat vegetables when we could have my favorite Spicy Singapore Style Fish Fillet or even some General Tso’s Chicken. But I was in for a surprise.

I could smell deliciousness even before the server laid down the steaming plate of fried string beans. I guessed the aroma to be oyster sauce and tons of garlic. Every string bean was crunchy but cooked so well that it absorbed maximum flavor. I then realized that my husband was not kidding. It was really good.

Now I have dreams of being able to mimic even a fraction of the taste that I experienced in Zong. It will take a while and a bit more money but I will make sure to tell you about it if and when I am successful.

Cheers!

The dining area was located in open air establishments were mosquitos and flies would often share the table with you. That is why some tables had small lighted candles and others had people swatting flies as a task (if you can imagine). The floor was sticky and wet which would probably make many squeamish at the thought of eating there. But surprisingly that street becomes crowded and busy starting at 6PM when all the cars (and these are big expensive cars) would be arriving bearing hungry kids, families and barkadas (a.k.a the gang) ready to devour heaps of buttered shrimp and bowls of steamed rice. Back then it would only cost you about 20-30 pesos per dish you had them cooked. Of course, a big cup of rice then also only cost you about 3 bucks. The inexpensiveness of it all seemed to justify the use of your bare hands to finish everything on the table and kubiertos were reserved for serving the dishes. Sigh those were the days.

The Dampa concept became so popular that it has sprung up in different places around the city. You can now find them in places far from any body of water, nearer malls where it is very much accessible to anyone and everyone. More often these places have airconditioned areas for diners who prefer eating in closed cool places (I don’t) where the cost of food and cooking will be much higher. There is now a Dampa sa Libis, Dampa sa Ortigas, Dampa sa Cubao, Dampa sa Macapagal, and pretty much everywhere else. Even the original Dampa at Airport Rd. no longer resembles the dark narrow street of yesteryears. Now, it will be impossible for you to miss and there is a huge parking lot beside it and lights, streamers decorating the same street. Barkers or pretend parking attendants call out to cars and ask drivers for the privilege of guarding their vehicles (for a small fee of course). These days, you might have a long wait ahead of you just for parking.

Because of heavy traffic in the streets and the crowd waiting at Dampa, we have long ago decided to replicate the eating experience at home. We go out and buy fresh shrimps or crab from either Farmers Market in Cubao, Edsa Central Market or Seaside Market in Baclaran.

It took me several tries and several seafood dinners later to replicate what I feel is closes to how Buttered Shrimps are cooked and served in Dampa. The first few results turned out either very oily, very sweet and very oily, burnt, sometimes thick, and most of the time a disaster. But I was persistent an I was an inch short of asking the cook at Dampa for their famous recipe when I was able to come up with a combination that satisfied my craving.

Ingredients:
1 kilo large shrimps/prawns (last week I bought large prawns for Php400 a kilo at Seaside Baclaran)
2 cups of Royal Tru Orange soda (or something similar)
pinch of salt
1/2 cup of butter
4 cloves of garlic, minced

Procedure:
Place the shrimps in a large wok in medium to high heat. Sprinkle with salt and pour soda over the shrimps until all are slightly covered in the liquid. Simmer for 4 to 5 minutes or until the shrimps turn orange. Do not overcook the shrimp as this will make the shell very difficult to remove. Remove the shrimps from the wok and set aside.

In a separate pan, saute the garlic in butter. Once the juices of the garlic mix with the butter, pour in the remains of the soda (now flavored with shrimp juice) into the pan. Reduce until desired consistency. Pour over the cooked shrimps. Served with steaming white rice. Enjoy!

I confess. I am a sucker for very salty chips. First on my list would be potato chips but I also love other varieties like corn, tortilla, even banana chips which are typically more sweet than salty but hey I am not complaining.

There goes my diet, and my hips as my husband would often joke about. So when someone offered me a taste of Ritz Toasted Chips, my interest was piqued. The chips were regular Ritz crackers smothered in sour cream and onion mix, the kind you would normally find in French Fries sold by Potato Corner and the like. So it does satisfy my taste bud’s need to have something very salty. Plus it gives me the impression that I am eating something healthier than the deep fried potato chips I am so used to eating.

Unfortunately, I only found these sold for Php140 in SNR Warehouse Club, and for a time they were not available at SNR at the Fort. But they have not stocked up on these yummy chips and I have actually bought several packs to last me a few weeks (I think).

Click here if you want to know more about Ritz Toasted Chips nutrition information.

In Greenbelt 3, there is a small and unassuming restaurant that can easily be missed by an expecting diner. The place is ensconced between Good Earth and the now closed Cascada. Looking at it from the outside, you would not expect that the dishes would cost you just above a hundred bucks. And its easy to share a meal with someone else so that you can split an already low cost meal even further.

This is what my friend and I did when we had lunch the other day at Recipes by Cafe Metro. We ordered their famous Crispy Tilapia, paired it with the Catfish Mango Salad and ordered some spicy squid on the side.

The Crispy Tilapia, although not original, is THE dish I know to be most associated with Recipes. Many rave about how good it is and many others order it in every visit. The tilapia has been coated with corn starch before it was deep fried, I am guessing and this is the reason why it remains crispy long after it has been served at your table. My friend even commented on how the fish was not even warm (like newly cooked) when it arrived but it was indeed crispy. Trust my mom to teach me that corn starch trick although I have never tried it myself.

More than the delicious Crispy Tilapia, I must say that the Catfish Mango salad should be the one that everyone should be ordering. It consists of thin strips of very sour green mango, topped with onions, tomatoes and flakes of fried catfish. Imagine a similar salad topped with crispy pork rinds. Well this is the healthier equivalent (I think).

I will not elaborate on the spicy squid as I have definitely tasted better ones. The squid was lightly breaded and covered with chili sauce. Nothing special. Nothing new. Nothing extraordinary.

But I guess this is what is great about Recipes. It takes the simplest dishes and creates a different concept with it. The best thing about it is that these new ideas will not cost you an arm and a leg. Enjoy!

Recipes by Cafe Metro
2/F Greenbelt 3, Ayala Center
Makati City
Tel. No: 728-0917

Now our version of fried chicken fillets used to consist of chicken pieces coated in eggs and flour. Somehow it never turned out quite as crispy as those that I have when I order them from Friday’s or Chili’s. Mostly they turn soft and soggy although still tasty.

Then I saw a recipe in Yummy magazine that featured easy to prepare children’s meals. The recipe used corn flakes as breading for the chicken fillets. Apparently this trick is what makes it crispy. So we tried it at home and indeed it was as I had imagined it to be and more. Since the corn flakes we bought were frosted, there was an additional ummph in the flavor of the chicken pieces. My kids love it and I actually feel like a kid eating it. I would like to share to you just how easy it is to make this..

Ingredients:
1/2 kilo chicken breast fillets (or you can use thigh fillets)
1 pack of Kelloggs frosted cornflakes
1 cup of milk
1 egg, beaten
salt and pepper

Procedure:
Cut the fillets into 1 and a half inch pieces. Rub some salt and pepper for seasoning. Combine the egg with the milk and mix well. Put a lot of vegetable oil in a frying pan and put on high heat. Dip the seasoned chicken fingers in the milk and egg mixture then cover with corn flakes. Place in frying pan and cook until golden brown. Take the chicken out of the oil and place on paper towels so that it can absorb the excess oil. Serve with steaming white rice or garlic mashed potatoes. Enjoy plain or with gravy (I think ketchup totally destroys the flavor).

I try not to pass up an invite for coffee on any day. Couple that with a trip to a famous mall that I have been longing to go to and I have an excuse to wake up early on a saturday and drive all the way to Trinoma in Quezon City.

It was a glaring hot saturday when my husband and I went for coffee at UCC Cafe Terrace in Trinoma. This is I think the third time I went to UCC. I can clearly remember the two other times I did. One was during an office meeting and another for a team lunch. Both in the Paseo Center branch in Makati. Both times were truly enjoyable and I recall - I thought, expensive.

I learned that UCC grows their own coffee beans which is the source of the coffee they serve in their cafes. They have plantations in Indonesia, Hawaii and Jamaica where they also have their own classificadores or cup tasters. Imagine total control over the creation of a unique taste for coffee that remains consistent in every branch. Now I understand why their price is way higher than CBTL or Starbucks.

First on the agenda was some coffee tasting. We were first made to try UCC Blend which is the house coffee made with a variety of beans and different types of roasts. It came in siphon apparatus that reminded me of my old high school science lab. Although I am a coffee drinker, I rarely drink my coffee black. So I put some muscovado sugar and special cream. I was told that they offered a cream specially made to compliment their coffee. I observed that the cream was not smooth and silky like those you would commonly see in other cafes. I cannot say exactly if the cream really made a difference as I have never tried UCC coffee with another brand of cream. The UCC Blend though was milder than what I am used to. The cream and sugar actually overpowered the taste and aroma of the coffee. Hmm. I was looking for something a bit stronger.

The second one we tasted was the Sumiyaki. This coffee blend is made from charcoal roasted beans. Not that it was roasted using charcoal but rather roasted until the beans turned charcoal in color. Ok ok, youre not stupid. Hehe. Just by the smell coming out of the small cup excited me. It was so aromatic. The taste of this blend was sweeter, bolder and fuller in flavor. I loved it so much.

The last cup served the famous and expensive Blue Mountain coffee. Of course I have heard of this type of coffee before although I have always wondered why it was so expensive. I learned that Blue Mountain coffee is expensive because the coffee beans come from only one place, in the Blue Mountains of Jamaica. The climate and soil in that area is very much ideal to producing the perfect coffee beans. So perfect that this type of coffee has to be certified by the Coffee Industry Board of Jamaica before it can carry the name Blue Mountain. The taste is less bold than Sumiyaki but more compatible with my coffee tongue (did I say that right?).

After waking us up to three tiny but strong cups of coffee, we were served our choice of breakfast. Hubby got the Sausage and Waffles and of course I got the American Breakfast with Bacon. I don’t have to elaborate on the sausage or the bacon but let me just say that their waffles and toasted bread are unexpectedly good. Unexpected because both were packed not light that you truly get a full one for every bite. I usually get bread that is light and airy that you really can finish two slices in one sitting. This time, I finished two slices not because I could but I was so enamored by the taste and texture of the bread.

It was interesting to note that UCC serves dishes by the book. Meaning their food is cooked from tried and tested recipes that apparently even a five year old can follow. This makes it easier for them to rotate the staff from serving, to bussing, to cooking. The staff you will notice will be mostly female as the company banks on the fact that women are more naturally nurturing and would make good cafe staff. Hmm.

If the food was scientifically conceptualized, the dessert definitely was not. This is where UCC in Manila become different from the other franchises all over the world. The desserts served at UCC is the creation of a famous baker who happens to be the wife of UCC’s owner Hubert Young. Hint hint. Think Xanadu, Frozen brazo de mercedes. Karen Young is the baker behind UCC’s delicious desserts that make the coffee experience go up a notch.

A unique dessert served was the coffee jelly. Sounds totally unoriginal and looks harmless and tame right? But what appears to be a simple dessert made of gelatin is actually part of a complex process of cold brewing their signature coffee blend using a dutch machine and then frozen into coffee jelly. What you get is real coffee tasting jelly which is sweetened by the whipped cream it came with.

Of all the desserts served, I like the Kitkat mousse the best. The chocolate mousse was encased in shell made with ground chocolate kitkat wafer. It was not too sweet and the wafer shell provided the texture to the whole cake. I did not like the blueberry cheesecake because it was too sweet and rich. I imagined it to be a whole chunk of cream cheese out of the box placed on top of a graham crust and topped with blueberry. If it wasn’t that was what it tasted like.

I think UCC offers a different coffee drinking concept than what most people are used to. It makes you sit down and enjoy your coffee by enticing you with the many dishes they offer. It certainly makes you stop and smell the aroma of delicious coffee which is totally different from the fast paced life other cafes cater to.

UCC Cafe Terrace
Lobby Level Trinoma, North Ave. cor. EDSA
Quezon City, Metro Manila
Tel No: 900-6518

Their chosen name makes me think of a homey place that serves comfort food that will make you keep coming back. This thought though stops with the restaurant’s name.

I admit that it was my idea to have our high school "barkada" (a.k.a girlfriends) reunion at the Secret Recipe in Shangri-la Mall. I grabbed at the opportunity for lunch out with my friends plus the chance to try out this much talked about place.

My first thought as we entered the place was actually impressive. The colors and decoration were funky in a splash of red and white. The vibrant ambience created a feeling of youth and life to say the least. There were pictures of the food they offered that hung on the walls and my mouth watered at the thought of subjecting my taste buds to the dishes that my eyes feasted on.

I was debating between ordering the pasta carbonara and the dory with lobster sauce when I heard the server say they did not have both prawns and lobster sauce in stock. That made me scramble to pick another dish which took me another 30 minutes as I could not find one that really catered to my mood at the time. I settled with the Caribbean style sea bass in cream sauce thinking that at least I was getting premium quality fish. I ordered Spaghetti Bolognese for hubby and kid’s portion of it for my eldest son.

Bolognese Pasta Php 180.00

The Bolognese pasta was described to be butter spaghetti noodles topped with minced beef (or chicken) and mozzarella cheese. It appeared as described when it was laid down in front of my husband. His expression after the first forkful contradicted the assumption that it was good. Thinking my hubby was just being picky, I urged my kid to eat his. He put a big portion into his mouth with excitement. And then he looked at me and crinkled his nose. Uh oh. My kid obviously did not like what he was eating. He reached out for the fries that we had earlier ordered and stuffed his mouth full with it.

I was surprised because kids always like spaghetti. Ok, I braced myself and spooned the sauce inside my hesitant mouth.  Hmmm. Ok. Weird. I could not tell what I was tasting. Sure there was the beef, and definitely some tomato sauce, but I could not pinpoint why it did not taste at all like Bolognese. I looked closer and saw some bits of what looked like carrots mixed in with the ground beef. I tried to look for other stuff that would have altered the traditional ragu taste but it looked like the normal red sauce to me. Whatever it is, it did not work for me, my hubby and my kids (oh even yaya hated it).

Caribbean Sea Bass Php 350.00

The fish was unceremoniously lacking in any kind of presentation. My first impression was bland and lifeless, not even ordinary. The size of the fish smothered in pesto cream sauce overwhelmed the small plate that I wondered how the big leaf of lettuce managed to fit in. I meant, the big leaf of wilted lettuce softened by the dressing it was dipped in. For 300 bucks, I expected more. I did not get it. Although what it lacked in presentation it certainly made up in taste. The pesto cream sauce was unusually light but tasty. The sauce made the dish bearable as I hardly tasted the fish which disappeared underneath all the sauce. I could tell hubby loved it as he finished almost half of it (or maybe he wanted to get the Bolognese out of his mind and mouth).

Not wanting to end the experience with such disappointing fares, I convinced my friends to order dessert. I personally selected caramel cheesecake. The cake looked so smooth and pristine inside the glass display together with all the other seemingly yummy dessert selection. It did not disappoint. Our frowns turned into grins as my kid and I tried not to finish the whole slice of cheesecake as we promised everyone we would share the desserts. I was forced to take home a slice as I could see my kid was still salivating over the leftovers.

I wish that Secret Recipe would evolve into truly the award winning restaurant it so clearly boasts of. Although their desserts were top quality, they marketed their place as a restaurant rather than as a dessert place. And really if you came for the food and found it inadequate, do you think a good dessert will make you forget it? I don’t think so.

Secret Recipe
Level 5, Shangri-La Mall,
EDSA corner Shaw Blvd.,
Mandaluyong City
Tel. no: 637-0367

So when I was invited to eat at a Greek restaurant, I took a deep breathe before saying yes. I was promised a different and delicious dining experience that it was not long before I became convinced. 

We went to Cyma at Greenbelt 2. The place was filled with lunch diners and the atmosphere was bustling with chatter. We had to squeeze between two groups of people - an all male CEO-type businessmen, and a family of sorts. The air was contagious and soon my spirits lifted with the excitement akin to festival fever.

I let them order as I was not about to pretend to be an expert on Greek cuisine. I just read the description of the items they were ordering just to make sure that there wasn’t something there that I did not like.

Saganaki - Is a Greek cheese-based dish that is either fried or grilled. At Cyma it is served at your table with great grandeur by igniting it as all the servers shout "Opa!". I was literally amazed. It was my first time there and it surely beats the usual "Happy Birthday" that is usually done in other places. The Saganaki was served with grilled bread that was a perfect partner with the fried greasy cheese appetizer. Php 180.00.

Spinach and Artichoke Fondue - After my spinach experience at Cibo, I openly welcome the opportunity to try the different ways that spinach is used in dishes. Again, this dish is smothered in cheese that gives it the tangy and intense flavor that you mellow with the garlic bread or pita. Another winner for me. Php 280.

Souvlakia - this is the Greek version of grilled meat that Cyma served on a stick (like a kebab). It came with the grilled vegetables and a sauce made with garlic and yoghurt. The chicken was so tender and tasty absorbing all the flavor that the roasting brought out. The sauce reminded me of a ranch dressing that lacked the bite. Php 240.

All in all, it was an exhilirating and intensely flavorful lunch. Although the place could do with improved airconditioning, and we went out smelling like gyros (pronounced "year-ohs") ourselves, I would definitely go back and eat there.

Cyma
G/F Greenbelt 2, Ayala Center
Makati City, Metro Manila
Tel. No: 729-4837

So when I was offered a chance to try frozen brazo de mercedes, I wasn’t exactly jumping for joy. But they promised me I would love it so I obliged.

A small slice of cake on a paper plate was given to me and I first thought, wow, cute. My plastic fork encountered some resistance when I tried to slice through the ice cream. I tasted ice cream, meringue, a drizzle of caramelized sugar and a graham crust. Everything sort of meshed together in my mouth until it eventually melted and slid down my throat. Hmm. Sweet. Addicting actually as I swallowed slice after slice.

Ok I’m a convert. I wanted it. I loved it. Tough, because the small slice was soon gone. Aww. Good thing, I found out where to get myself this delicious dessert. This particular frozen brazo de mercedes is called The Sweet Surrender by Ange of The Sweet Life. She also offers other flavors like Mango, Strawberry and Cheese. I can’t wait to try these. Yummy.

The Sweet Life by Ange
Address and pick up point: 75 Amorsolo Street San Lorenzo Village, Makati City, Philippines
Landline: 815-0188
Cellphone: +63917-8238198
E-mail: sweetlifebyange@yahoo.com

I have always been intrigued what a squash soup would taste like given that I love mashed squash in my Pinakbet - a vegetable stew that includes squash cooked with shrimp paste or fish sauce. I also love eggplant and squash cooked in coconut milk. See how much I love squash? It wasn’t too long before I graduated to squash soup so I found myself a simple recipe that would satisfy my tastebuds.

Ingredients:
1/2 of a large squash cut into cubes
2 large onions, diced
2 liters of water or chicken stock
2 tbsp butter
250ml cream
some parsley

Procedure:
Combine pumpkin cubes, onion and butter in a pot. Boil everything in water or chicken stock until the squash becomes fork tender. Pour everything in a blender and puree. Pour cream and blend well for about 1 minute. Put some parsley and serve warm.

Its a good thing I was able to make my way into Myron’s Place. The entrance of Myron’s presented a formal entryway into an elegant dining place that had cozy leathered seats and full bar. The dining area seem to stretch endlessly and it was enclosed with floor to ceiling windows that looked out into the Greenbelt gardens. Cool, classy, and ultimately fancy, I was inclined to expect sky-high prices had I not read about it in Lori’s and Anton’s blog. My friends too were hesitant but I quickly reassured them that the place was actually affordable.

We opened the menus all at the same time and I could swear we all gasped at the same time. It was not because we saw something ghastly or was shocked by the design of the menu, we were in fact surprised that the prices we were seeing were not as expensive as we had prepared ourselves to see. We got all excited and wanted to order everything on the list. Hehe. In the end, two of us ordered the Bianca’s Cut Rib Eye, while the others ordered kebabs and pasta with bleu cheese.

I was asked by the server to walk with her to where the huge mound of beef was presented to me in a gold-plated chafing dish. I said “wow that’s what you call beef”. She then explained to me how thick my Bianca’s cut would be and I was again surprised. I was expecting more of a thinner slice but I got a huge chunk all to myself.

While waiting for our orders we were served chocolate bread with some creamed butter which disappeared almost immediately, ate some calamari fritti and shared a plate of Mesclun salad with sea scallops and raspberry vinaigrette.

Everything was so good that I thought I would no longer be able to finish my steak as I was so full already.

Bianca’s Cut at Php800

The steak came with three different sauces: mushroom, peppercorn and red wine concoction. I chose the one made out of red wine as it blended really well with the beef. The (again) surprisingly thick chunk of meat was served with some mashed potatoes and grilled vegetables. I sliced through the meat cleanly and smoothly to get my first bite. Uhhmmm. Tasty, flavorful, and oh so tender. I’m spoiled for life. No other rib eye (except maybe Wagyu) will ever taste as good as what I had at Myron’s. It tasted soo good and felt so soft in the mouth that I did not realize I had just finished 250 grams of US Certified Angus beef.

Oooh I am definitely in cattle heaven.

I am definitely going back to this place and I am pretty sure that dining in the evening will be an even better experience.

Myron’s Place
Ground Level Greenbelt 5, Legaspi St., Legaspi Village
Makati, Metro Manila
Tel. No: 757-8898

I was wrong.

A couple of weeks ago found me and my husband walking along Ortigas Metrowalk trying to find a suitable place to have dinner. We did one round passing by Brazil Brazil, Teazann, Capisce, Bacolod Chicken Inasal, Cravings, Good Earth, and finally stopping to check out a Japanese restaurant called Misato. The place was bright and inviting so we let ourselves in through big heavy wooden doors to friendly and welcoming waiters. The staff greeted us in what I assume is japanese and led us to our table.

At first glance, the place appeared informal but cozy. It permeated an atmosphere of a local family dining place such as Dencio’s or Gerry’s Grill without the ruckus. Upon looking closely, cozy turned to not so cozy and finally uncomfortable. I have no qualms about the service - it was EXCELLENT! I mean greetings were flying for every person who walked through the door and someone was always ready to take your order or request. Our food arrived about 5 minutes after the waiter took them and it couldn’t have been quicker than any place I have ever been to. But my disappointment came when I was handed a menu whose plastic lamination was so crumpled and blurred you could hardly read the selection. Oh but despite the blur, the price screamed out at me. Two hundred fifty bucks for Tonkatsu?!?! I mean really. There wasn’t anything overly spectacular about the Tonkatsu and for that price I was expecting fireworks. The maki that we ordered were the same way. Although not bleh - not truly spectacular at all.

Oh I guess one thing that I really love with Japanese dishes that really cheers me up is how sticky the rice is. But at Misato… well let’s just say, the increased rice prices may have had an effect because the rice I have at home is definitely better. Sigh.

Misato
Ground Level, Metrowalk, Meralco Ave., Ugong
Pasig, Metro Manila
Tel. No: 638-7951

The other Dulcinea pastry that filled my memories was the chocolate eclair. Eclairs are long and thin desserts made with choux pastry that are filled with creamy custard and topped with icing - preferably chocolate. I know that I had tried eclairs sold by other stores like the local donut shops but I did not like the filling that they would use which would often be the famous Bavarian cream. To me, that just doesn’t go well with choux pastry.

Twenty years after, the chocolate eclair from Dulcinea still fills my head with delicious dreams so I troop over to the nearest Dulcinea to buy myself some of their pastries. And I must say they still taste as delicious as they were years ago. My my things certainly have not changed for my favorite dessert.

Dulcinea
2nd Level, Bridgeway, Bldg. B
SM Megamall
Tel. No: 634-0611

The thing though with eating ice cream, its such a messy scenario. Most of the time, I prefer my ice cream in a big waffle cone but because I either have to eat it while strolling the mall or driving on my way home, an ice cream cone just is not the best way to go. Even frozen delights like the Drumstick, or the Twin Popsies cause quite a mess while eating. True OC that I am, I cringe at the thought of having a sticky mess drizzling down my chin or staining my shirt.

So when I was given the opportunity to try out Nestle Ice Cream’s new product - Nestle Pops, I knew they hit jackpot. While everyone else was wishing for an easier way to enjoy their ice cream, Nestle went on and created it. Their vision was to market their product as a snack instead of a dessert. And to achieve this, they came up with an easy way to pop your dessert in your mouth whenever and wherever you are.

Nestle pops comes in a handy plastic tube in two sizes, 62 mL and 211 mL. Inside are bite-size pieces (the shape of Hershey’s kisses) of chocolate covered vanilla ice cream. It was similar to how an ice cream bar would taste but you get to preserve it longer because you don’t have to wave it around in your hand while you eat it. In fact its sooo easy to eat that you can’t help but keep popping it inside your mouth. Word of caution though - too much ice cream may cause sore throat (awww).

** Nestle Pops SRP are Php25 for the 62 mL and Php75 for the 211 mL. These are sold at local supermarkets and convenience stores (Mini-Stop or 7-Eleven).

At first sight, the cake looked dark and busy. I could see multiple layers of cake and mocha cream (I assume) covered in dark chocolate icing sprinkled with huge chunks of chocolate chips. Whew!

I was quite hesitant to take a slice out of the beautifully-crafted cake but the temptation was so overwhelming that I eventually gave in. The chocolate mixed with mocha taste exploded in my mouth. I had to say hmmm… because I literally could not speak. The cake offered a rich dark taste that came in smooth but interrupted by the chunkiness that was brought on by the chips. The mocha cream too was not smooth. It tasted like there were also bits of chocolate or nuts or even toffee in it that I did not care anymore to confirm as I was too busy pushing the cake around in my mouth.

The cake really is an explosion of flavor and may not please those who prefer a lighter fare or simply those who are counting their calorie intake. Or if you really must, I recommend you share. Right?

Well-known chef Margarita Fores opened Cibo more than 10 years ago and it now has about nine branches around the metro. In addition to that, she also now has the flourishing Cafe Bola and Pepato restaurants. It is no wonder that I go back regularly to the place that has nurtured my desire for truly delicious Italian cuisine.

Since I have been dining at Cibo for years and have only been blogging about food for just barely two years, I can only share with you my most recent dining experiences at this lovely place.

Spinaci Zola Php 200++

I mentioned earlier that my favorite antipasti is the Pate di Fegato. It is a chicken liver pate dip topped with fruity sauce and served with toast rounds. I am a fan of the local liver spread (Reno is the best!) but having tried pate has elevated my taste buds to seventh heaven. Even after my sister discouraged me from eating it as she says the creation of pate displays such cruelty to animals, I cannot help but have my favorite each time I visit Cibo.

Often during my visits, I order the cream based pasta’s as I can never have this at home. I can’t, mostly because none of the members of my family like cream or make a point to even avoid cream based dishes for fear of gaining on the pounds. My favorites from their menu include: Penne ‘il Magnifico which is penne pasta cooked with gorgonzola, porcini mushrooms and cream; Penne al Telefono which has stewed tomatoes, mozzarella, white cheese, basil and cream; Linguine alla Ghiotta which is served with mushrooms, bacon and cream.

Recently, I have turned to trying out their tomato based fare. Partly because I have eaten my regulars more times than I can remember, and also because I wanted to try out something new.  I have also detached myself from the fruity pate and allowed myself to be convinced to order the Spinaci Zola. The waiter told us some sob story about someone who started eating it at a very young age and is still eating it years after. It was THAT good. And it was. The dip was made from a mix of spinach and gorgonzola cheese and served with toast rounds. Being made of cheese instead of minced liver meat made it more tasty.

Spaghettini alla Bolognese Php 220++

The Spaghettini alla Bolognese was indeed different from the many I have tried in various restaurants. First I do not really like spaghettini noodles as I feel it leaves me lacking in substance (too thin for my appetite hehe). The beef ragu sauce was more saucy than beefy so although I liked it, I doubt my hubby will.

Linguine di Valentino Php 300++

But the Linguine di Valentino was utterly delicious! It was made with crab meat, stewed tomatoes, chili peppers and cream. At first I was hesitant upon reading that it had chili peppers but my friends teased me about being such a coward so I gave in. I did not regret it. The sauce was full of flavor like it was slow cooked until all flavor was sucked out of the ingredients. It is at times like these that I sometimes wish Cibo had huge servings.

Strawberry Shake Php 100++

Oh and did I mention their fresh fruit shakes are to die for? Most famous of their offerings would be the Red Grape shake which I always order. But I was also able to try the Strawberry shake which is just as refreshing but not as yummy as the Red Grape. Now am salivating.

Cibo
2nd level, Glorietta 3, Ayala Center
Makati City
Tel. No: 892-3963

Now my accidental visit to Tender Bob’s offered me a different image. Tender Bob’s at the 6th level of Shangri-La Mall greeted me bright and happy. I was early so I got to choose where I sat. I opted to take my place at a table outside that looked out into the center of the mall and was far away from the action that I can eat and read in peace.

I peruse the menu and zoned on the steak list. Cheap-ee that I am, I got myself the “Hungry” portion of the Ribeye steak cooked medium well. And because I took my time in choosing that day’s meal, that gave my server the opportunity to tempt me with some appetizers. I did not regret being tempted to order the onion rings. The presentation of the onion rings was so much fun that my appetite went on overdrive. The onion rings were placed in a wooden upright paper towel holder and served with some zesty mayo. The rings were hot and crunchy and very tasty. Don’t tease me but I could not help but finish ALL of it.

Onion rings - Php 130

My ribeye arrived hot and sizzling on its plate. Mashed potato and corn were the side dishes. Although I was presented with a variety of Tender Bob’s Steak Sauce, I chose to just use the mushroom gravy provided to pour all over my steak and my mashed potatoes. The gravy did nothing to the potatoes as they remained utterly bland (salt please?).

The steak was tasty… but tough. My jaw was aching after several bites and it destroyed the experience for me. I chose medium well but the steak appeared to have been cooked very well done. But because I did not want to waste anything, I struggled to finish till every bit was gone… and I was tired.

Too bad as I really really love steak and because meat is meat, the best thing you can offer is how well you can cook it regardless if its prime, angus or wagyu. My craving for steak was fed but not appeased. I was left feeling empty and aching and without any happy memories of the meal that I just had.

Ribeye Steak hungry portion - Php 255

Tender Bob’s
6th Level, Unit 637
Shangri-la Plaza Mall
EDSA cor. Shaw Blvd.
Mandaluyong, Metro Manila
Tel. No: 638-7161

An invite to Shanghai Bistro at Paseo Center made me crinkle my nose. I heard that the place served food that cost and arm and a leg and I was not about to throw away money on food that I know I would not like. But THE BOSS is paying so I was not one to argue.

The place was at the 3rd level of the Paseo Center along Sedeno in Makati. Shanghai Bistro looked snobbish from afar. Super glossy dark wood tables, high backed chairs… I was half expecting everything to be gilded with gold. The wait staff was attentive though and we were quickly seated dispelling my discomfort at such formal surroundings.

Acting on prior instructions, we ordered seafood bean curd soup, honey pork combination with roasted duck, crispy shrimp in mayonnaise, deep-fried boneless chicken in lemon sauce, fried squid in salt and pepper, and some yang chow fried rice. In addition, I got myself some dimsum - steamed pork and shrimp “siomei”.

The soup was hot and good for our empty stomachs. I don’t think it was oooh! ahhh! as I cannot even think of a nice word to describe its flavor. The other dishes were similarly forgettable except for the siomai. I must have been so used to the all-wanton-wrapper siomai sold in most restaurants that truly satisfying dimsum amazes me. Just look at the picture of those siomai wrappers filled to the brim with the pork and shrimp mixture. With these, you taste more of the meat and shrimp and less of the wrapper.

Another thing I wanted to say was that despite some people tendency towards mayonnaise (imagine Megastar Sharon and a spoon of pure mayo) - crispy shrimp drizzled with sticky mayo (not even creamy mayo) is definitely in my gross list. And this is my own taste buds talking so readers please feel free to try it.

Lastly, I think the one consistent feedback I have read and heard is how service stinks. We were there for a late lunch which means there were very few customers to cater to. The place had tons of waiters ready to accommodate your requests… but for some reason, our orders, request for water or more tea, or kubiertos - were either ignored or forgotten. THE BOSS asked for a glass of water and he nearly choked on the lemon chicken and still the water did not come. Tsk tsk.

I must say, no matter how fine the place is or how lovely the food tastes, if the service is not very good, then the restaurant is clearly not very good too. I really hope the staff gets better at it soon.

Shanghai Bistro
3rd Floor Paseo Center, 8757 Paseo de Roxas cor. Sedeno St.
Makati City, Metro Manila
Tel. No: 892-8872