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Wednesday, November 26, 2014
SPANKY's Birthday Surprise: KTG STYLE


It was a surprise party like no other. So I didn't want to skip it. It was for
KTG's Bossman Spanky after all. 
The cake says it all. RAWR! His favorite experession.

The plan was all set. Under the pretense of a tasting event at RAY and LOVE LYNNE's place (of http://www.lynne-enroute.com/), the group lured SPANKY to this little birthday surprise.


The meet up time was around 6pm so that we could prepare and be there before Spanky arrives. 
 
Mama Bear of Sugaregospice.com  brought SALMON CAVIAR PIE from GRACEY'S Kitchen
Incredible dip! Partnered with Melba toasts and you would definitely have a hard time stopping!

PANCIT from Lola Indang's c/o Eric and Jazz of Ericjaz Foodies.
RAY was awesome as he cooked MOUSSAKA. I had to google it just to know what it was. It was like lasagna without the pasta component.
The dish was really creamy and meaty. YUMMY! I just think I had a man crush.
We were also able to try out CHEF PATRICK'S KITCHEN (facebook) party trays that Richie of the Pickiest Eater in the World brought with him.
 The Cha Misua is something I would like to slurp on but there are more dishes to try. Hinay hinay lang!
 
The SPARERIBS were pretty darn good. You could put this side by side to different restaurants and you would be surprised with the taste and the quality.
Salt and pepper for the win.

ROASTED CHICKEN. Moist and juicy.
PRIME RIB. Delicious and Tender. My meat favorite of the night.
Sweet and Sour Fish! Although, I'm a pork version fan, I enjoyed this dish.
There were also a lot of pizzas and chicharon and I brought some BBQ too.

The moment of truth arrived. Everyone was all tucked away and trying to hide with Richie spear heading it.
Then SURPRISE!
He was that close to not going. Good thing he still went!
Of course with talented people like Richie and Chuckie Dreyfus in the group, they were able to make an AVP of hot girls greeting SPANKY.
I can't post the video because there are some parts that are R-18.. and yes it is because of RICHIE.
The group watching it.

Again, (belated) HAPPY BIRTHDAY BOSS SPANKY from everyone in the KTG.
And again, thank you very much RAY, LOVE LYNNE and ETHAN for your hospitality

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I just can't be happy enough to meet these awesome guys and call them friends. CHEER'S KTG.
Gracey's Gourmet Kitchen (FACEBOOK
Lola Indang's
SNR (PIZZA) LAPID'S CHICHARON
BBQ =D from me :D and a loooot more... (drinks!!!)


Disclaimer: Wrote this based on my experience.
It was a pot luck party =D and I truly enjoyed it.
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Monday, November 24, 2014
HOUSE OF WAGYU STONE GRILL: STEAKING IT TO THE MAN

 The Stone Grill with some of the best WAGYU in town.

Not my first time and not my last, HOUSE OF WAGYU STONE GRILL is the place to go to for your steak fix.
Located on the top floor of THE PODIUM, The HOUSE OF WAGYU STONE GRILL, seats on a quiet corner waiting to lure customers in with their incredible steak.

Since it was my dad's birthday and I was bombed with what happened to me, we figured to have lunch in our go to steak place. This is not our first time time, as we usually frequent their branch in Eastwood, so we kind of knew what to expect.

I ordered their special set meal since I wanted to try the 999 Php deal. It included soup of the day, salad, mashed potato with some veggies and the AUSTRALIAN WAGYU SIRLOIN 220gm usually priced at 1450Php.  

Dad, on the other hand, went for his usual TENDERLOIN GRADE 8 (220gms at 3050Php)

We started off with some soup. French Onion if I am not mistaken.
Lovely, not too thick and perfect. Alongside with the refillable bread basket and butter.. we were actually nearing our fill.

My set had a generous portion of CAESAR SALAD and since dad didn't have one included, he ordered one for himself (245Php) which actually is good for 2 to 3 persons. 
He liked the light 

When I got my sirloin, I was a little disappointed. The meat was rolled up and it is something that I don't often experience when eating there at HOUSE OF WAGYU. Worst, it was placed near the edge of the stone so I don't know if the heat would evenly cook the meat.
When I tried to open it up, I knew it. It was two cuts of steak. Joined together and seemed to look as if it was a single. What should I expect? At only, 999Php, I guess you get what you paid for. It was a bit difficult to cook this since everything was spread on the hot stone.
Flavor wise, it was all right. You control how you take it, since you cook it. The staff would assist and guide you but the choice of how you would take it is up to you.

On the other hand, my dad and I was pretty impressed with the TENDERLOIN GRADE 8.
As the name says, it is super duper tender. Even if you over cook it a bit, the meat is flavorful and super soft.
Since my dad was full from the salad and the bread, I got some piece off his plate.
It was juicy and soft. Simple as that. I had to place the uncooked meat on a separate plate so that it won't be overcooked. A little searing here and there definitely made it awesome. A melt in your mouth moment. 

We were served a side of mashed potatoes with a few veggies.
Skipped the veggies!


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HOUSE OF WAGYU has been there for quite sometime now and my family loves eating here. I guess next time out, we would go for the medium priced cuts as they have more flavor. Quality wise, they are a notch higher than the usual. Budget would be around 3,000 Php per person if you are up for a steak dinner. 


HOUSE OF WAGYU STONE GRILL
5th Level Podium Mall

Disclaimer: Wrote this based on my experience. Paid for our meal. Happy Birthday dad!
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Friday, November 21, 2014
LILO's Chili Salsa: My Discovery into different Flavors of CHILIs

Guess what this is? Coffee? Syrup? Getting close... honey? Nah_uh!

As Filipinos, we can't live without the sauces in our lives. I mean, when was the last time you ate something that it felt dry? It's either we get a little soy sauce for our broth based dishes or even ketchup for the fried ones. We always must have kick in our food to make it more interesting. We never liked bland food.
 
  For a few months now, I have been hearing of this food find. In the office, my workmates would talk about orders and different flavors that got me thinking and interested.

I got a little curious and asked what the fuzz was all about. Lloyd and behold (pun intended), I was able to befriend a young entrepreneur, Lloyd de la Victoria. According to him, he started all of this because he wanted to help a friend. His friend wasn't really into local cuisine and had an inkling to spicy dishes so he tried making something simple. Unknown to him, he was on the path to creating LILO's CHILI SALSA.

After painstakingly, grinding and making the condiment manually, he found something that tasted awesome and different. It definitely was the spice that he needed in life. So one time, he brought the stuff to work for his personal consumption when the aroma enticed fellow coworkers. Even if it wasn't really for sale, a lot wanted to try it out and because of word of mouth, he was forced to make some more and as they say, the rest is history.

Thankfully, I was able to try a few of his creation before he resigned from work. Since I enjoy trying out new things, I figured why not. I know that CHILI based dishes would make my tummy go ouchie at times but this is something special.

One try and I knew it. It actually isn't that hot but the chili salsa gives a different dimension to the food that we all love. It makes the food more enticing to some and brings it on a whole different level. Not just that, I also like that chilis help in metabolism and have medicinal properties like let's say getting your cholesterol down and help decrease stomach ulcers. Yes, I didn't know that too. They help kill bacteria and assist in stimulating the cell linings of the stomach to create buffering juices.

So what is this all about. From the ORIGINAL, to BASIL, to LEMONSITO and NAM PHRIK, 
The original flavored salsa is the most neutral flavor of all. You could mix this with everything. Needless to say, this one is the hottest of them all. My mom originally took it for BURO or fermented rice but one taste and she knew it was something different.
Because of Lloyd's love of pasta, he incorporated BASIL into the salsa.
The basil flavor would be something like your pesto. Incredible with your everyday chips as dips or as Lloyd does, pasta.
The CHILI LEMONSITO is for those that aren't that into spicy dishes.
The citrus flavor helps mask the heat. The aroma lures you in for more and you just find yourself wanting.
Something unique is their NAM PHRIX flavored chilis.
This is foreign for us Filipinos. But for people in Thailand, this is their "soy sauce" which could be found on their dining table every single meal. As such, the Nam Phrix was inspired by Lloyd's travel to Thailand. He got curious with it and figured it would be great to mix it in. It gives that smokey and dried fish flavor to the chili.

What's next for LILO's CHILI SALSA? I heard they're developing something new. To the tune of KUAH  MADU. I don't know what it is, but from what I gathered it would mix that honey taste to something that equal to a satay flavor. 

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More than a condiment, the concoction could be used as an ingredient to dishes and even as a dip to flavored chips. I hope and wish all the best for Lloyd and his venture. With only a few months in, it is incredible that he was able to branch out and help other people distribute this incredible condiment.


LILO's CHILI SALSA
http://lilos.businesscatalyst.com/
FACEBOOK
For orders feel free to contact
their Facebook page.

*** No artificial preservatives were used ***

Small bottle of 70ml is around 50-60Php
Big Bottle of 180ml is around 130Php


Disclaimer: wrote this post based on my experience. Lloyd was an office mate and had sent on over samples for me to try out.
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Wednesday, November 19, 2014
Shine Bakery & Cafe: Trying New Things Out.

SHINE BAKERY & CAFE is not really a new kid on the block. Over a year into it, the cafe is looking into a menu revamp.

SHINE BAKERY & CAFE is one of those restaurants that aren't found at the basement nor the top floor. That is how good it is. It can stand on its own. I was thankful that I got a message from Richie asking me to try out the new dishes that might make it out a few weeks back.
I will be honest here as saying that I got lost. A guard informed me that it was located at the same level as YABU, TODD ENGLISH and even Ramen NAGI. I strolled around for a good 15 minutes looking for it, when someone informed me that it was on the 3rd floor of the mall. Gosh!

Almost an hour late, I asked for forgiveness but instead were showered with awesome food to try out. They are that great!

Even if it was a weekday lunch, the place was packed but I didn't care as my first instinct was to try the UMAMI FRIES (250Php) I heard a lot about this dish and I must say the stories were true.
The fries were savory and the seasoning to perfection. This is their best seller.

We were served with some salad to start off. Vinaigrette based. Not too sour nor salty.
Needless to say, I kind of stayed away from it being veggie and all.

For cheese lovers, they got this appetizer where it seems that a lot of cheesey gooeyness were mixed in.
A little salty, so a small dab would do. Now if only they offer unlimited refill of the bread.

What I initially thought to be a sort of flat bread pizza, well it wasn't.
The crust was a little flaky while the toppings were meaty and has sort of cheesy sauce tucked underneath. It wasn't salty quite the opposite. It had a touch of sweet in it. A must have.

Another incredible creation was this savory pie.
I skipped the veggies but this triangular piece of masterpiece knows no boundaries in the realm of creaminess and cheese..
Crispy top coupled cream filled fillings. A little heavy but wouldn't hurt to try. 

For pasta lovers, they were experimenting with two kinds. 
One bare. Plain pasta and creamy sauce.
While another, everyone's favorite, in my honest opinion, is the one with small bite sized bits of meat aka pork aka bacon (I believe.. sorry was busy munching)!
Another delight to eat was this adobofied pork belly. It was served with pumpkin mash and rice pilaf on the side.
The meat was salty but not too much. It was also very tender and moist. A winner in my book.

For dessert, we had the PANNA COTTA.
Silky smooth texture like no other. Wouldn't mind slurping this down.
Another favorite of the group was the strawberry short cake.
It isn't actually short but the texture was soft and light. The fresh strawberries on top did kill us and sent us to food coma.
We can't end the meal without trying the TOFFEE PUDDING.
Served with caramel sauce and caramelized nuts. I liked how the taste wasn't overpowering. It wasn't super sweet to the point that you could stop eating but it entices you to come back for one more bite and another.

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 SHINE BAKERY & CAFE has an interesting concept to it. The interiors and the food served jives together and wants to let the diners feel at ease when eating there. The fun side of the chef is brought out through their food and dessert. Budget around 500Php per person.
 

SHINE BAKERY & CAFE
3rd floor SM AURA, TAGUIG
Facebook.

Disclaimer: was invited to try out their dishes. wrote this post based on my experience and opinions.
Please forgive me if I wasn't able to take note of the names of the dishes nor their prices. Some of them were experimental at the time and I am unsure if they are going out into production. Rest assured, MASARAP silang lahat and I am going back for a visit.
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