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Monday, January 30, 2017
NADAI FUJISOBA: Japanese Comfort Food in SM MEGAMALL

For a Japanese Food Enthusiast, one has to take note of the flavors and the happy feeling that occurs after each bite. Surprisingly, it has been a while since I went to the same restaurant for two consecutive days. NADAI FUJISOBA did just that. It made me come back for more. There was something about the freshness and the quality with each dish they serve. I needed to have some more.
Nadai Fujisoba in Sm Megamall is the newest branch in their repertoire. Aside from BGC, SM AURA, SM NORTH THE BLOCK, you could definitely have your noodle and rice meal fix here. An interesting fact would be that NADAI FUJISOBA has over a hundred restaurant locations just in Tokyo alone, with some open 24/7. It just goes to show, that this is a restaurant that serves comfort food for the Japanese.
The main choices are actually divided into 3 things: cold and hot noodles,  rice toppings, and platters to share. When it comes to cold noodles, one could pick between the udon / thick noodles or the soba. The cold soba made from buckwheat is a crowd favorite. With a dipping sauce, you are suppose to eat this dish as soon as you receive it. There is a big different between the quality and the taste if it takes you too long before trying it out. After a period of 15 minutes, you get to realize that it will become soggy and soft. A complete turn around from the al dente and firm texture you may get once it is served.
In contrast to traditional ramen, the version of hot noodles in NADAI FUJISOBA is made with a different broth. A little on the sweet and savory side, it a great turn around from the usual noodle dish that we are accustomed to. It's a bit lighter compared to the heavy texture that the ramen broth usually has.
If you aren't into noodles, you may want to go for the classic rice dishes. Aside from having ebi tempura, NADAI FUJISOBA has other familiar yet delicious items on the menu as well. I suggest that you try out their fish cakes. Deep fried in tempura batter, it has a familiar flavor that you might enjoy.
For Rice Toppings, the KATSUDON will be forever in the list of choices. Basically, breaded pork with egg on top rice is served in a bowl of rice. There is simplicity here but the execution resulted into a delicious mix.
An unexpected dish that caught me off guard would be the BUTA BARA KIMUCHI DON. Thinly sliced beef is cooked into a savory, and mouth watering delight. It is a bit strong but the kimchi balances it out. It may not be for everyone but I enjoyed it alongside the cold soba that I had. Might be a worth a try if in case you get tired of your usuals.
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NADAI FUJISOBA is definitely a place that serves Japanese Comfort Food. The execution of the dishes are simple and straightforward that you won't go wrong with any.



NADAI FUJISOBA
Ground Floor
Sm Megamall Building A.
(The Mall Building near Podium).
Oritgas, Mandaluyong City, Metro Manila



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Sunday, January 29, 2017
LIMBAGA 77 CAFE RESTAURANT in TOMAS MORATO: TVC EXPERIENCE



See someone familiar? Some of the top bloggers and influencers in the food blogging industry were asked to check out LIMBAGA 77 in Tomas Morato. More so, that they created a short TVC. It wasn't my first time being shot for television and yet I was nervous. Real nervous. I know I could have done more. I hope it was alright. Thank you very much for checking out this video. From what I gathered it would be launched sometime in February but let's see. Cheers!!!


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LIMBAGA 77 CAFE RESTAURANT is situated along 77 Scout Limbaga near the corner of Tomas Morato in Quezon City. Having a couple of floors and expansive alfresco area, this is a restaurant that could definitely cater to different occasions.

Originally a house with over 50 years of memories, this was transformed into a FILIPINO CUISINE RESTAURANT. Guests would feel at home with familiar yet delicious cooking. Passed down through generations different takes on classic dishes like Crispy Pata and Laing.

For me, LIMBAGA 77 is a nice place to relax and enjoy good old fashion cooking. The rustic and relax feel is a welcome change from the urban city.


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Thursday, January 26, 2017
FOUNDRY by SMITH BUTCHER 1912: A Must Visit Steak Place in BGC

It seemed like an establishment that James Bond would approve of. As you enter, the lighting is perfect for the mood. Discreet and respectful. Chairs are comfy and the tables are well designed. Gloomy as it seems, it is the ultimate date place in Bonifacio Global City. Located in a not so busy part of BGC, this sleek restaurant invites private rendezvous as well as power meetings and business transactions.
Steak buffs would rejoice at the fact that FOUNDRY by SMITH BUTCHER 1912 opens its doors to the public. Currently on dinner operations only, this restaurant plans to have breakfast and lunch service in a few months. Perfectly fine as the menu is being fine tuned and the place is not as active during the day.
On a more important note, drinks are well thought of that they accompany the food well. MIXOLOGIST MILENA MATJOSAITYTE created some impressive cocktails to start the night. Something light and smooth, the ISLA is a nice kick off. Containing Grey Goose Vodka, and some fruit flavors, this makes you say things you never thought you could have said. Liquid courage topped of with a flower. Crowd favorites would be the TE-QUIL-A DRAGON. Concocted with 1800 Blanco Tequila, dragon fruit, tamarind, egg white and smoked sea salt, this is a choice drink for tequila fans. As it is not too hot nor heavy, each flavor component popped up. A must try.
CHEF RANUKA HETTIARACHCHI whipped up some interesting dishes that are often overlooked yet delicious when well executed. Beginning with some AMUSE BOUCHE, a mixture of roasted eggplant puree, spiced caramelized green apple, blue cheese and crispy bacon, one can't wait to see what's coming up next. Presented in a glass, the AHI TUNA POKE was a feast for the senses. It started off with some delectable colors.
Yellow Fin tuna was masterfully marinated with wasabi, calamansi, sesame, and caviar. An explosion in the mouth could be felt with every bite. It leaves you wanting more.
Who knew that a vegetarian dish could entice you to order more? The TURKISH FLAT BREAD had all the components of a pizza just that it didn't have meat in it. For any veracious carnivore, this wild mushroom, spinach and marinated feta would work. The dough was not too flat nor was it overly thick. Each mouthful had a bit of savory and cheesy taste with some tomato flavor.
For the main course, a HEAD TO TAIL BEEF PLATTER was served. At this time, OOHs and AAHs filled the room with each try. Cooked in a manner that could be considered as an art form, it might be a little overwhelming on where to start.
OX TONGUE, OX CHEEK, IRISH SIRLOIN, MATSUSAKA and OX TAIL maybe be an order to follow. The tongue is smooth and delicate. The cheek has a bit of meaty compactness in it. The Sirloin had flavors that you would look for in a traditional steak. Cooked Medium Rare, having that red to pinkish center has definitely retained its flavor. A definite must get the MATSUSAKA would be a wonderful treat to one's self. The marbling is just amazing. Granted that it is a fatty cut, this could be one of those times that you must not listen to the doctor. The high ratio of fat to meat retains that incredible juiciness. If you still could, the oxtail has a little sweetness in it that it sums everything up. Partnered with different steak sauces, it would be ideal to try them first without. It's an honest way to taste and gauge the quality of each part.
Side dishes are just as important when it comes to having a meat fest. For Filipinos, STEAK RICE must to be missed. Cooked with oil drippings and some bits of meat, it's a glorious escort.
But more than the rice, the MASHED POTATO is a creamy, effortless and delightful way to enjoy everything. The dish is generally smooth with the addition of small potato chunks. Milky and buttery, each bite is sinful yet warranted. When one visits the foundry, the mashed potato must always be ordered. One is not enough to feed the temptation it shows off. After a bite, your tummy says more but your weak brain is telling you to stop. Nonetheless, it's always the heart that gives in.
Everything was capped off with some TEA INFUSED LEMON SPONGE. At first glance, one might imagine it as dull. A try would result to two, three, and until you finished it. You then wander how come it is only now that you have tasted black tea in a sponge cake. It's like a drink but in dessert form.
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Chef Ran and Milena executed each dish and drink with such grace. The drinks could stand alone or could be a companion for each dish. As an added plot twist, the bar area on the second floor is a must visit. Coined as BAR CANDY, red velvety couches surround the drinking area and let's you enjoy delicious and provocative drinks while listening to trendy and relaxing music. A relaxed place to enjoy and end the night with your special someone.


RELATED LINK:



 
THE FOUNDRY by SMITH BUTCHER 1912
The Plaza, Arya Residences,
McKinley Parkway, 8th Avenue,
Bonifacio Global City, Taguig City,
Metro Manila


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Wednesday, January 25, 2017
WHATS IN THE BAG: Needs in the Cupboard

 Surprisingly, a bag filled with goodies was sent on over and without a clue. A little confusion ensued but everything went well. Different products under one big group, the FLY ACE CORPORATION were delivered and presented. With humble beginnings from 1972, this corporation grew into a that has food and beverage consumer goods in its mind. Importing and distributing different items that Filipinos would definitely need inside the kitchen.
 A few items were sent on over and were tried and tested. One of them would be the HAPPY DAY ORANGE JUICE. A brand that is #1 in Austria and #2 in Europe, each liter contains 2.5 kilos worth of sun-ripened orange. Hence, each glass contains a day's worth of Vitamin C requirements.
 Sourced from Germany's Biggest Dairy farm, JOLLY COW is a brand that specializes in UHT or ultra high temperature processing that kills off bad bacteria and spores. This Condensada is an affordable way to enjoy and create dessert items. Definitely perfect for any gatherings and potlucks.
 To be able to cook and have healthy meals, JOLLY CANOLA OIL is a life saver. Filled with OMEGA 3 and 6, this is a perfect condiment to your salad or as a conduit for dressings and cooking different dishes. Perfect for any type of cooking.





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Disclaimer: Press Release.
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DELICIOUS FOOD WITH CHEF MARGARITA FORES: More Reasons to Visit Hong Kong this 2017

For Filipinos, Hong Kong has been one of the first overseas destination one visits. As this is the closest out of the country place to have a vacation, it seems logical that it is the gateway to traveling abroad. Getting around is easy as pie with the MTR and other modes of transport. Plus, a number of the locals could speak in English and guide you on your way.
Yesterday, the Hong Kong Tourism Board launched a campaign to attract visitors to Hong Kong. Aptly coined as "BEST OF ALL IT'S IN HONG KONG", different avenues were shown as reasons to go back and enjoy everything HONG KONG has to offer. Aside from shopping, outdoor destinations, theme parks and family gatherings, one of the main reasons to visit HONG KONG would be the food. Thankfully 2016 ASIA'S BEST FEMALE CHEF, MARGARITA FORES was there to give everyone a taste of HONG KONG. Different dishes were served and created based on impressions and inspirations from Hong Kong delicacies.
To start, A CRAB TRIO SFORMATO was elegantly delivered. Inspired by the Shanghainese Hairy Crab and The Chairman, this is a rich and savory dish that gives crab a delicious name. After whetting the appetite, a HANDMADE EGG TAGLIERINI was done in an Asian Bolognese style. A cured goose liver sausage ragu gave the dish a little grasp and oily texture. Taste wise, the chutney pork made wonders along with the minced meat.
A little infusion of Filipino creativity was showcased with the SPICED US ANGUS SHORT RIB "ADOBO". Davao chocolate with Negros Cinnamon and Five Spice made the flavors pleasant and familiar. The tempura styled squash flowers were a surprise and fitting garnish to this dish.
To give presentaion a little flair, the SPOTTED PHILIPPINE GAROUPA was served in a cardboard box. Inspired by claypot rice, the Garoupa was done in such a way that it complimented the Cordillera Black Rice and the crunchy burnt version as well.
To end a lavish meal, the SALTED EGG PANNA COTTA and RED BEAN ENSAIMADA was served. Presented in such a way that a fusion of HONG KONG and FILIPINO flavors were done, this dish is a fitting tribute to sum up everything. The Salted Egg flavor was not like that of the usual powder version. Rather, it felt homey and a bit on the unrefined side. Not that it's not good thing, rather it was delicious. The red bean was a surprise. Inside the soft and cheesy bread, it wasn't overly sweet as such it was just right.
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HONG KONG keeps on giving more reasons to visit it again. Other than the culture and different adventure destinations, food is definitely a main draw. With the multitude of restaurants, one can't go wrong with visiting HONG KONG and having a fun time.





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Tuesday, January 24, 2017
CHINESE NEW YEAR LUNCH BUFFET at OAKWOOD ORTIGAS

As one enters the lounge, a blast from the past happens. It seems a certain NOSTALGIA creeps up and engulfs you. Comfortable and plush seating with a touch of old school memorabilia lining up the wall. Everything screams classy and refined.

For next few days, the lunch buffet at OAKWOOD would be of a CHINESE NEW YEAR themed. Different Chinese dishes are prepared and readied for the consumption of its patrons.
Even if the place is not as big as other buffet restaurants or hotel dining establishments, OAKWOOD'S Nostalgia could go up against the best. Everything is served with distinction. Different dishes line up each corner of the buffet room.
Small plates and appetizers such as tofu, siomai and spring rolls were simple yet done properly. The siomai was freshly made and the spring rolls delivered a clean taste. There was no rancid and oily feeling after each bite.
Surprisingly, the Chinese Beef Stew was a crowd favorite. The meat is tender and the sauce spot on. This would be a perfect rice topping. Something that one should not miss. Other than this, chicken dishes were created to play with your appetite. In addition, the sweet and sour fish was fried in such a manner that the cover and the breading are crisp and not soggy. The sauce wasn't overly sweet as well. A balance between flavors.
To make the meal a bit sinful, crispy lechon macau was roasted for everyone to enjoy. The skin was crunchy and the meat was juicy. It was the perfect bite.
Since OAKWOOD caters to a lot of healthy eaters, guests could start of with some greens. Vegetables and other salad components are placed in one corner for everyone to enjoy. One could create their own with all the fresh ingredients and dressing one could imagine.
A soup and noodle station is just what the weather calls for. This time around, Chinese Five Spice soup was used as the base broth for the dish.
Dessert was a mix of traditional Chinese-Filipino delicacy like Buchi and Sticky Rice. They also offered some tarts and different kinds of cake. The most impressive though would be the apple crumble though. Not too sweet and the texture profile was like that of pie. I liked it.
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Another reason to enjoy the Chinese New Year. At OAKWOOD ORTIGAS, simple and straightforward dishes are served to accompany the relaxed setting.

Related Links:
French Cuisine in Nostalgia in Oakwood
Oakwood's Oakroom: Whisky Flights


NOSTALGIA by OAKWOOD
6th Floor
OAKWOOD Premier Joy-Nostalg Center
17 ADB Avenue., Ortigas Center,
Pasig City, Metro Manila
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Monday, January 23, 2017
ORIENTAL PALACE in Tomas Morato: New Dishes to Try

With the CHINESE NEW YEAR coming up, different restaurants are putting their A GAME on. At ORIENTAL PALACE in TOMAS MORATO, they brought out their big guns. They invited multiawarded Chinese Chef Tsoi Chiu Fai from Hongkong to create delicious dishes for us to try.
Located along Tomas Morato, ORIENTAL PALACE is a classic example of "don't judge a book by its cover". From the front, it seems to be a small restaurant. Upon entering, one would realize that it is humongous. Around 600-700 persons could be accommodated in the first floor while another 150 plus in the second floor. This is definitely a banquet hall that would be perfect for any gathering.
ASSORTED FRESH SCALLOP with THAI SAUCE. Gigantic scallops were breaded and deep fried to produce a delectable dish. The Thai Sauce was a bit sweet but gave justice to the scallop. To accompany it, Sauteed PRAWNS with candied walnut was served. Huge and plump shrimps were actually light. No rancid taste here. Furthermore, the candied walnuts gave a different texture profile for the dish. If this isn't your peg, you might want to try out the sauteed squid with Singapore Sauce. A sweet calamares like dish.
The DOUBLE BOILED SPARERIBS with CLAM SHELL in CLEAR SOUP was smooth and refreshing. The meat was tender and worked well with the soup. Honestly, I thought that I won't enjoy this dish. Thankfully, I did.
Enhancing the flavors, drops of HENNESSY were added to the soup. Depending on your preference, the coffeeish flavor of the liquor mixed well with the soup. One could appreciate the essence with a few (or more) drops. This would be the time to always remember to bring some cognac for your soup because it really does work.
For a sweet and fresh take on seafood, the ORIENTAL GAROUPA FISH FILLET was spot on. It was clean and the cooking style used elevated the flavors of the fish. 
 Crab lovers would enjoy the TYPHOON SHELTER CRABS.
 Huge claws and meaty parts were separated to create a dish like no other. To enjoy properly, one would be forced to use their hands to properly get all the enticing and delicate meat. No time for spoon and forks in this one.
 Aside from seafood dishes, there are also beef and chicken platters to try out. One of them is the T-BONE BEEF with Black Pepper Sauce. This one has a Taiwanese flavor. It could be compared with the Beef Noodle taste one gets. Served with mushrooms, there is a play on character.
Braised chicken with 3 cup sauce in a pot could also be one of the mains you might want to try. The dish is savory and would work well with rice.
What is a meal without vegetables? In this one, sauteed CELERY BLACK FUNUGS with Chinese Herbs were placed infront of us. Needless to say, I didn't touch it just because I was too full and it's too colorful for me.
On the other hand the fried rice was tremendously good. It had diced chicken with Abalone. Very savory and luscious, this one could feel you up in case you aren't yet.
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Congratulations to Oriental Palace for creating such delicious dishes with their guest chef.

ORIENTAL PALACE
148 Tomas Morato Corner Scout Gandia
Tomas Morato, Quezon City
Philippines.
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