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Showing posts with label filipino food in tomas morato. Show all posts
Showing posts with label filipino food in tomas morato. Show all posts
Thursday, April 12, 2018
EMPACHO: An Open Filipino Secret In Tomas Morato

 Being surprised is one thing that I enjoy. It's like you're given special attention on a number of occasions. When you get that cake on your birthday or when you found out that you passed your difficult exam, it's all good. Lately though, I encountered a Filipino Food Joint, that wowed me. No Joke. Enter EMPACHO.
 The word itself was a giveaway but EMPACHO delivered above and beyond. Located in Tomas Morato, Empacho gives of a relaxed vibe. The dishes they serve are Filipino fusion with a twist here and there. From my perspective, they elevated the different aspect of each dishes and made them better.
 With a complete bar setup, EMPACHO offers a number of finely concocted signature drinks that are a welcome treat. They aren't your usual cocktails so to speak. Some infuse Filipino flavors with each sip. For me, I went with something familiar, an EMPACHO SIZED beer. Yes, I surprised myself as well as I finished it.
If you can't decide, you could try out some of their appetizers to start. The TRIPLE BYPASS is a combination of three deadly yet tempting dishes. They have crispy chicken skin, salt and pepper chicharon bulaklak or pig intestines and isol or chicken ass. If you're not that adventurous, you might be better off with the CRISPY TOKWA'T BABOY. It's basically deep fried pork belly with tofu swimming in a special sauce. This would already be perfect with plain rice!
 Another dish that hits the spot would be their SISIG FRIES. These aren't your ordinary potatoes. They're actually longer than usual. With a sisig as the topping, it's pretty much a done deal.
 To help you recover from all then oily and diet killer dishes, they have a few salad offerings as well. Although, I can't really say that they're healthier. The fact that one is covered with chicken inasal and the other is topped with roasted pork belly just goes to show that they really want you to get your money's worth.
 Another shocker would be their version of the CHICKEN WINGS. Theirs has a sweet and tangy blend as tamarind is infused to make it so. There's a little bit of kick as well but this is a sure hit.
 To recover, they created the PARES LOMI. A combination of classics, this gives guests a chance to relax and have something filling and classic.
 But, the show didn't stop there. EMPACHO has a lot of dishes that would cover your cravings. They have a number of mains that would entice you to come back for more. They even have new dishes like laing na sugpo, sinampalukang tadyang, and even a carbonara pasta with laing.
 After everything is said and done, you have to go with what your body tells you. The LECHON BELLY and the CRISPY PORK KARE-KARE are both hands down conquerors. The belly has a layer of crispy skin. Partnered with a vinegar based dipping sauce, you can't stop yourself from having more. The Kare-Kare needs no introduction. The sauce is very old school as it's a mix of nuts that would remind you of your childhood. It's just something that you got to have more of.
If you have room (which you should have), I can truly say that desserts are a must. Aside from the Salted Egg Lava Cake and the Kamias Cheesecake, their BIBINGKA CASAVA CAKE is a sure winner. The fusion between the bibingka and casava is a genius combination.
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EMPACHO gave quite an experience. The dishes were all simple yet masterfully done. It's like elevating Filipino dishes to something straightforward but delicious.


EMPACHO
2nd floor unit 201, 170 Tomas Morato Ave, 
Diliman, Quezon City, 1103 Metro Manila

Protip: Their building is on the left of the McDonald's.
There are a lot of guarded parking space at the back that actually surprised me.
They have a few activities at night. From bands to spoken word and even stand up comedy.

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Wednesday, March 22, 2017
OMBU KUSINA AT THE SEQUOIA HOTEL: Chef's Pick

Underrated and not easily noticed. That is how I perceived OMBU KUSINA. After a few hours of experiencing its dishes and vibe, I realized that it has a lot to offer.
Located near Timog Avenue in Quezon City, OMBU KUSINA is the in house restaurant of SEQUOIA HOTEL. Here, they serve dishes that would cater to different palettes. Named after a tree, OMBU wants to present dishes in a way that would bring out the Filipino Flavors in each bite. Granted that some might be foreign tasting, they want to mix and match making the most out of the Filipino produce.
Starting just this March, OMBU is offering CHEF PICK'S. These are dishes curated and prepared to celebrate the 4th year anniversary of the restaurant. The impressive list of dishes are as follows: from Gambas, Angus Beef Steak, Angus Salpicao, Baked Prawns, Fried Tuna Belly, and Pan Fried Sea Bass with Mango Salsa. Furthermore, just by adding a minimal amount, they could received desserts as well.
What was pretty impressive was the use of this ordinary yet fresh ingredients to create something unique and delicious. The Angus Beef Steak and Salpicao are tender and cooked perfectly. The Tuna was done just right. Surprisingly, I couldn't stop myself from getting more and more of the Pan Fried Sea Bass with Mango Salsa. The meat was soft but not overcooked. It was a bit sweet because of the glaze but the salsa balanced it to make an inspired dish.
In addition, other signature dishes like the SISIG PIZZA, LAING, FRIED CHICKEN, and the CRISPY PATA are known to get guests to come back for more.
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I guess OMBU KUSINA is a restaurant where you would like to bring your balikbayan friends and relatives to partake of some good old fashion cooking with a bit of twists. The Filipino Flavors are present in each bite and the cooking was done just right.


OMBU KUSINA
Ground Floor Sequoia Hotel
Mother Ignacia Street Quezon City. 
Near Timog Avenue and Burger King.
 

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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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Tuesday, November 22, 2016
DONA ELENA X 49 B Heirloom Kitchen: New dishes to try!

DONA ELENA is one of those brand that you will forever love. Ideal for cooking and is perfect for a healthy meal, DONA ELENA partnered with 49 B Heirloom Kitchen to create a menu like no other.
49-B Heirloom Kitchen is the brain child of Chef Erica Aquino and her family. Originally located along Scout Tobias, it now settled in its bigger home along Scout Gandia in Quezon City. Inspired by the family's collection of recipes handed down through the generations, Chef Erica knows what she is doing.
 With the help of Dona Elena Olive Oils, 49B Heirloom was able to start things off with a bang. The Grilled Shrimp on Patacones was served with chilled cucumber yogurt soup. Patacones are made with twice fried plantain slices that gives the shrimp a bit of sweet touch. The cucumber soup was refreshing.
The Olive and Chorizo stuffed Roast Chicken had a bit of Mediterranean flavors in it. The olive flavor wasn't too overwhelming that it blended well with the chorizo. It gave a different layer of flavor for the moist and tender chicken.
 Reminisce of Kaldereta, the CUBAN BEEF STEW did well to bring out the different flavors of the black beans and fried saba. Served with yellow rice, guests are delighted with each bite.
 A crowd favorite, the TILAPIA FILLET was smooth. The red onions and relish went well with the chimichurri and warm greek orzo salad. Some might be hesitant to give it a try but after one forkful, you'll understand why it can be an easy favorite.
Simple as it looks, the CHEESE PANNA COTTA is a winner. It was a brilliant stroke to use Dona Elena's Olive oil with lemon zest as a "sauce" to a delicious dessert.
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" 49-B Heirloom Kitchen's Festive Flavors Holiday Menu for Doña Elena is now available to guests. Diners who'll avail of this special menu will get the chance to receive special gift pack from Doña Elena and winners will be announced 4th week of January 2017. Please note details will be announced on Doña Elena fan pages: @doñaelenacuisinera club on IG and FB. "
"


RELATED LINKS:
49B Heirloom Kitchen Reborn

49 B HEIRLOOM KITCHEN
146 Scout Gandia, Brgy. Sacred Heart, Quezon CityMetro Manila
Parking is available. (632) 653 3711
Opens at 11am Closed on Mondays.



Disclaimer: Wrote this based on my experience. Was invited to this even.
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Wednesday, October 12, 2016
49B HEIRLOOM KITCHEN REBORN: LEONARDO'S LECHON X PEDRO BREW X BACON

  • 2:19:00 PM
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A few days back, a gathering of food focused individuals happened at the new 49B HEIRLOOM KITCHEN. Here, food was the center of the show. Cousins came together to showcase their delicious ideas.
Located along Scout Gandia, 49B HEIRLOOM KITCHEN can now serve a lot of diners all at the same time. With enclosed spaces, private meetings and functions could be done here.
Once seated, Nards of LEONARDO'S LECHON showcased one of his newest ideas. Chicharon with different flavors. The SALTED EGG is somewhat on the sweet side. A little tame for me but would work wonders on top of rice. The tamarind and salt, on the other hand, is straight to the point. The Tamarind is imported from Bangkok making it a bit more shocking to the senses compared to our local version. It really wakes you up with each bite.
Another cousin created the CURE ARTISAN BACON. The bacon are all made with love and respect. Flavors would include the original, honey maple and spicy honey maple. Believe it or not, having the bacon on top of a quesadilla brings childhood memories back to life. The honey maple isn't too sweet and is just right. Trying out the spicy version makes your tongue go wild with the spices. Don't worry though, it isn't too hot.
The main event would have to be LEONARDO'S DRUNKEN LECHON.
This baby was drenched with PEDRO BREW. Marinated perfectly, the skin and the meat inside carried a spice filled flavor.
The meat was moist and soft. The skin was crunchy good. It actually didn't need any dips or whatever because it was that delightful.
Chef Erica of HEIRLOOM KITCHEN brought out new dishes that went well with this Filipino themed lunch.
This POTLUCK PANCIT is covered with floss and everything you could think off. According to her, this was actually what they used to bring during school lunches and affairs. Her mother would cook and use all the ingredients she could find to make a delicious pancit.
Technically, you could say that this FERN SALAD is healthy but adding some crunchy bits on top just made it even more delicious. The vinaigrette was sweet and had some sour components in it. This made it work well with the greens, tomatoes and the salted egg on the side.
When this weird looking healthy dish was placed on the table, people tend to overlook it. Apparently one bite in and it should not be the case. The WINGED BEANS or Sigarilyas was cooked in coconut milk to give it a bit of sweetness. This dish was perfectly executed. Delicious.
A visit to 49B HEIRLOOM KITCHEN would not be complete without the cookies. These cookies could make all your sorrows go away. One bite in and you'll understand why.
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This collaboration between Heirloom Kitchen, Leonardo's Lechon, The Cure, and PEDRO BREWS gave Filipino Cuisine a pat in the back for doing a job well done.

RELATED LINKS:
Leonardo's Lechon at 49B Heirloom Kitchen

49 B HEIRLOOM KITCHEN
146 Scout Gandia, Brgy. Sacred Heart, Quezon CityMetro Manila
Parking is available. (632) 653 3711
Opens at 11am Closed on Mondays.

LEONARDO'S LECHON
89 J. BASA St. San Juan
Metro Manila
(02) 724 3068 / (02) 725 8618 / (02) 725 6071
0917 8833391
Facebook
Lechon.ph

THE CURE: Artisan Bacon
Pop-up store at the Ayala Alabang
Saturday Morning Market.
Infront of De Lasalle Zobel.
Along University Ave.
Facebook
09273102917
09088110819

Disclaimer: wrote this based on my experience. was invited to this event.
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Friday, October 23, 2015
LEONARDO'S LECHON at 49B Heirloom Kitchen: Getting a preview of The Pickiest Eater Webpisode.

Since I'm from Quezon City and traffic has been bad lately, I figured that I should try different restaurants within reach, rather than waste my time and effort to drive and get stuck on the road for an average of 1-2 hours and find myself complaining about it. One foodie neighborhood nearby that I have always had an eye on is the TOMAS MORATO AREA. Recently, a lot of restaurants are popping up in this district. One of them is 49 B HEIRLOOM KITCHEN. 

Nestled in a Quezon City residential area, 49 B HEIRLOOM KITCHEN, is not your ordinary hole in the wall restaurant. They offer affordable home cooked meals straight from the heart. Given that the parking space is limited, it is still worthy of a visit for a foodie craving for old school dishes. 
As you enter, they have a "garage" area where people could wait for tables or have a quick smoke.  
The ground floor could accommodate 18 diners while the top floor have room for 40. 
If you are with the elderly, I suggest that you reserve table downstairs. Some would say that the stairs are a bit steep but I believe the restaurant did their best in fixing this and is a none issue for the fit and hungry foodies. Washrooms are located both on the 2nd and ground floor so no need to go up and down.
IN all honesty, I have heard a lot about this restaurant. Aside from the different tv shows that featured it, some of my foodie buddies from the south have already gotten out of their way just to try the food here. I was pretty excited because of the dishes and also because of another thing.

Chef Erica and her Family runs the 49B Heirloom Kitchen. If you would remember, this straight to the point girl was one of my partners in one of the episodes of POPTALK (click here). In any case, let's see what she had in store for us. 

Right off the bat, she started to serve her awesome appetizer. This right here is the SQUASH FLOWER FRITTERS (210Php). Deep fried squash flowers stuffed with herb cheddar cheese and served with marinara sauce.
This was the BOMB! I mean, I don't really eat veggies and I guess flowers could be considered as such but I tell you this dish is awesome. Maybe because the cheese the chef used gave off that amazing flavor that brings you back to your childhood. Seriously though, I didn't bother with the marinara sauce as I enjoyed the flower fritter on its own. A must order at 49B Heirloom Kitchen. 
If you are an all day breakfast kind of guy, PAPA's TAPA FRIED RICE (210Php) is your top choice. Hands down. Beef Sirloin cured with secret rub and served with homemade pickled papaya or atchara. 
Unlike other places, here, they made sure that the TAPA MEAT is also mixed in the rice itself. Making it more flavorful. The meat is tender and it isn't too sweet so it is also a nice try. 

Another rice dish that they are known for are their PAELLAS. This time around, they had us try the PAELLA VALENCIA (355/580Php).
Rice cooked and served generously with pork, chicken and seafood. This one is like your epic fried rice that has everything but the kitchen sink. One favorite part though would have to be the "socarrat" or the burnt bits from the paella. Be sure to look for them.

Chicken lovers would have a field day with the TAMARIND ROAST CHICKEN (345PHP). Half chicken served with tamarind gravy and roasted vegetables.
Needless to say, I skipped the veggies and went straight for the chicken. Flavor coming from the tamarind was evident as the chicken meat absorbed it quite well. 

If I would be going back to 49 B HEIRLOOM, it would be because of the SINIGANG NA LECHON (420PHP). You read that right. Lechon skin, meat and bones were simmered to make that broth both delicious and excellent. Basically, it is a tamarind soup with string beans, gabi, radish, and eggplant.
The broth was thick and definitely has that perfect sour taste. Don't get me started with the meat. I was pretty lucky as I got a bunch of them and also the skin. With a spoonful of plain rice, I was sold. I believe that the lechon along with its bones made the soup taste as awesome as it was. Delicious.

I did mention that I had another reason to be excited about this visit and I didn't forget to tell you about it. I'm thrilled because this is where the second episode of The Pickiest Eater was shot. If you haven't watched the first one then you are missing on something huge. Check the first Webpisode here (Click here). UNFORTUNATELY, you might even get to see me or not. I don't know if I made the cut.
Richie with his amazing hand job on the SINIGANG na Lechon while sir Mark of Muvo Media does his magic.

Alongside Richie, is Chef Erica, the ever foodie loving person that she is treated us to a lot lot more. 
Before I forget, you should never leave without trying MARY ANN'S CHOCOLATE CHIP COOKIES (125+50Php). Chewy insides while it has a crunch on the other edges, this cookie is perfect to dip in milk or paired with ice cream.
I thought that the food was all served when all of a sudden, this beauty of a pig comes up and shows itself from no where.  No time for food coma. This is the CARNIVORE. 
From LEONARDO'S LECHON, this sexy thing is the perfect roasted pig. You see, LEONARDO'S LECHON is owned by the cousin of Chef Erica, Nards. Nards made sure that the afternoon was festive and light heavy with this big baby. Leonardo's Lechon has been serving the masses for almost 70 years so you can be sure of the taste, excellence and the experience they bring with these huge roasted pig.
From a far, you could already smell the meat. You could hear the crisp roast skin. Ohhhh I die.
When they chopped the pig in half, something magical came out. As I mentioned, this is the CARNIVORE LECHON. It is named such because it was stuffed with sausages and more sausages wrapped with bacon and herbed potatoes. This is plain deadly.
Don't get me started with the crazy lechon skin. It's like sausage heaven made crispier. 

Another thing that I liked about LEONARDO'S LECHON is that they make use of everything. The pig's blood that came from the roasted pig was made into DINUGUAN.
DINUGUAN or PORK BLOOD STEW is made from the different guts/intestine and other part of the pig. It is perfect with a cup of steamed rice. The original nose to tail. Nothing is left behind.
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That day shall always be remembered. It was something that I truly enjoyed. 49B HEIRLOOM offers comfort food while LEONARDO'S LECHON brings the big guns. 49B HEIRLOOM is a perfect place for a mini party as you could close down the 2nd floor and reserve the place all to yourself while enjoying the food and the clean ambiance. LEONARDO'S meanwhile offers a different take on the usual lechon with its stuffed CARNIVORE version. Perfect for the coming Christmas Season.

Now, I can't wait for Richie's New Webpisode. ARGHHH!!!!!!


49 B HEIRLOOM KITCHEN
49B Scout Tobias St cor
Scout Fuentebella. Near Tomas Morato and Timog Ave.
Quezon City, Metro Manila
Parking is available on the street. 
Opens at 11am Closed on Mondays.

LEONARDO'S LECHON
89 J. BASA St. San Juan
Metro Manila
(02) 724 3068 / (02) 725 8618 / (02) 725 6071
0917 8833391
Facebook
Lechon.ph



Disclaimer: was invited to try out these dishes. Wrote this based on my experience and biases.

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