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Showing posts from September, 2015

BORACAY: Beach Camp Lunch with AlDub

It was a bright and sunny day when we arrived in Boracay so after settling down in our rooms at Azalea Hotels & Residences, we were driven to D'Talipapa. We all find it amusing though because we all thought that D'Talipapa is far from the hotel but its just nearby and maybe 5 minutes walk from the hotel.

Our host, Ms. Jo of Azalea chose Beach Camp. The restaurant, or rather the "paluto" place is similar to the "Dampa" along Macapagal Avenue in Pasay. Lucky us, its not tourist season so we had the resto all to ourselves. I asked Ms. Jo what's the specialty food of Boracay and she said- seafood.


Zucchini's Restaurant

Zucchini's Restaurant has been Quezon City's best-kept secret that's been around for more than a decade. Its a fine dining restaurant with a relaxed ambiance.

Here's one of the reason why Zucchini's is a best-kept secret:

Slow-baked Bone Marrow with Sea Salt and Arugula. Forget being health-conscious and simply scoop a generous amount of marrow on the Melba toast, sprinkle sea salt, and add some arugula and savor the goodness that will probably clog your arteries, or not. The creaminess of the marrow tasted so good you won't really feel guilty finishing off an order of this. According to the management, they have been meaning to retire this dish but loyal clients has always been requesting for this.


Claude Tayag at The Maya Kitchen

Beloved Kapampangan Chef Claude Tayag will showcase his famous recipes such as Sisig Terrine and Green Papaya Lumpiang Sariwa, in a cooking demo entitled- "From Kapampangan Palate to an Artist's Palette: An Update on 4 Pampango Dishes. He will also prepare Bringhe and Pistu. Venue for this cooking demo is at The Maya Kitchen, 8F Liberty Bldg., Arnaiz Avenue, Makati City. Please call 892.5011 loc. 108 for more details.




RECIPE: Chicken Longganisa Mozzarella

The 6th Samsung Digital Appliances Cooking Workshop highlighted Italian Dishes with a Filipino Twist. Chef Ernest Gala or GalaStars Culinary School shared his easy to prepare recipes using the Samsung Smart Oven.


NEW RESTO ALERT: 49B Heirloom Kitchen

I've been raving about this lengua from another resto but 49B Heirloom Kitchen's lengua made me forget about all the other lenguas I've tasted. Nothing comes close to this lengua ... and mashed potato instead of rice? Ang sarap!

The lengua (ox tongue) was so tender you need not chew anymore. The downside- it will make you crave for rice *sigh*


Choi Garden SM Megamall

It was a rainy Sunday but we're scheduled to watch a movie so we decided to just eat an early dinner before the movie. And since I was able to visit Choi Garden the previous week and fell in-love with the baked pork buns, I wanted another round.


MXT's Special Mooncakes

A mooncake is a special kind of pastry filled with red bean or lotus seed paste. It may also contain salted yolk or nuts. This is usually given to family and friends during the Mooncake Festival which is celebrated by the Chinese community around the world during the eight lunar month (in Chinese calendar) which usually falls during September or October.

And because its Mooncake Festival, I'd like to share these yummy mooncake finds from MXT (Maxim's Tea House).


Leonardo's Lechon

Who doesn't hyperventilate when they see lechon? I was lucky to have been invited (again) to join the lechon tasting of Leonardo's. I missed the first one so I made sure that I don't have any other schedule when I got invited again. Hahaha, that's how much I love lechon.

Also, I'm curious about this special kind of lechon by Leonardo's.



Crystal Jade Dining IN's Mid-Autumn Feast

Mid-Autumn Festival used to be a harvest festival in China but through the years, it has evolved into a much more happy gathering of family and friends, not only to feast but also to play the much beloved Dice Game or Pua Tiong Chiu.

This is my first time to join the Crystal Jade Dining IN Mid-Autumn celebration because I wasn't able to attend last year. So I'm excited because I know that the restaurant created a special set of menu for this celebration until the end of September.


Hattendo Chilled Cream Buns

Hattendo Chilled Cream Buns originated from a confectionery store in Japan in the early 1930's and has evolved since then. These chilled cream buns are all lovingly made by hand bu every care is given when it comes to hygiene.


Cocio, Nothing But Great Taste

True to its tagline, Cocio (pronounced as Koh-kyow) the iconic Danish chocolate drink doesn't believe in hyping or making false claims when they say- nothing but great taste. This drink is a staple in Danish homes and offices and commonly paired with hotdogs.

And now, Cocio chocolate drink is here in the Philippines, and we're the first country in Asia to enjoy this yummy drink.


NEW RESTO ALERT: Artisan Emporium

Artisan Emporium is a relatively new concept store located in Estancia Mall in Pasig City. What's nice with Artisan Emporium is that aside from making their own breads, they do everything by hand- hence, the word artisan. You'd notice that the breads are not evenly shaped, the labels are all loving written by hand, the food being served also has some nice loving and tender touch.