Tagaytay's Carlo's Pizza for Buffalo Wings and Quattro Formaggi Pizza

My current food obsession is blue cheese. Blue cheese is a general classification of cheeses that have cultures of the mold Penecilium added, resulting to the characteristic blue spots or veins and strong smell of the final product.  Up until a few years ago I was indifferent to this oh-so-pungent cheese, but after eating this and this, I'm joining the bandwagon. 

The Buffalo Wings came with the said ranch dressing, but we prevailed upon our server to give us the blue cheese dip instead. I love this dish because of the soft, hefty, juicy chicken, perfect with the blue cheese dip to cut the sweetish coating. The chicken wasn't too cloying, making you want even more, and this is good enough for us. 

Another winner was the Quattro Formaggi, the toppings of which are made of blue cheese, parmesan, cheddar, and mozarella cheeses. This was one tasty pizza., very cheesy, but of course, with the pronounced aroma of blue cheese. Didn't I i mention I love the blue cheese? It has jut the right crust--not too thin or thick.

Carlo's Pizza
One Destination
Tagaytay City
(+63) 46 483 0707

Cafe Mary Grace for Vigan Longganiza and Kesong Puti Sandwich and Spanish Sardines Pasta

One doesn't have to go far to eat well. Some of the best restaurants need not be inaccessible. Take Cafe Mary Grace, for instance, spread out in malls all over the metro.

Friends have been raving about Cafe Mary Grace, first because of the ensaymadas, and lately for two items in their savory menu.

The first is the Vigan Longganiza and Kesong Puti  Sandwich. Kesong puti, literally white cheese, is made from skimmed carabao milk, salt, and rennet or vinegar. It is similar to coattage cheese and it is slightly salty. The sandwich is delightful, warm, and wholesome. And very generous. The kesong puti was a perfect foil for the savory longganiza bits. This is one meal you'd wish would never end.

I also love the chips and the accompanying aioli dip.

The next is the Spanish Sardines Pasta, a hefty generous dish. I love the tang from the tomatoes, the salty smack of the olives and the cheese flakes, and the earthiness of the mushrooms. This is my second visit and they are consistently good. 

Cafe Mary Grace
Robinsons Place Manila
Midtown, Ermita, Manila
(+63) 02 466-2812

Dining in Cebu: What I Ate and Where*

I went to Cebu for a quick trip. Let's just say I gorged myself silly. If there is one takeaway from this travel, it's that Banilad is teeming with restaurants, just like Quezon City's Maginhawa Street. I have to credit Eat Out Now for the resto recommendations.

1. Giuseppe Pizzeria and Sicilian Roast

My first stop after landing at the airport and depositing my carry-on at the hotel is at this Italian Restaurant. I fell in love with the excellent seafood spaghetti / spaghetti marinara. It was simple and straight-forward, the flavors of the sea  taking center-stage. The noodles were firm and they were generous with the fresh seafood. I love bite of the green chilis. Since we're surrounded by water, I've always believed we should have more of the best that our seas offer. 

For dessert, I had tortino with ice cream, and it was worth breaking my diet for. I love the classic choco and vanilla ice cream on top of choco cake. These two alone made my trip to Cebu worthwhile.

View from my table:

Giuseppe Pizzeria and Sicilian Roast

Paseo Saturnino, Maria Luisa Road
Banilad, Cebu
(+63) 32 343-9901

2. Zubochon 

When in Cebu, Zubochon is a must-visit, and when I read from the man behind the restaurant himself that they will be offering Duhat /Lomboy Shake  for a limited run, I knew I had to book a flight down south. The shake was a sight to behold--deep purple and very inviting. It was refreshing, just right for the heat, and without the heavy mouth feel from eating too much fresh Java plum. One sip and I'm instantly transported to my childhood where one of the best ways to enjoy the fruit was sprinkled with rock salt and shaken in a covered bowl.

My view from where I sat:

Zubochon
IT Park, Lahug, Cebu City
(+63) 32 236 8256

3. Little Saigon Big Bangkok 

This is tucked away inside a compound of restaurant and retail establishments, so keep looking, otherwise you'd miss this charming joint specializing in Asian street food. You can either dine al freso or inside (airconditioned!), and since it was a sweltering late morning, I opted for the latter. I love the Bohemian feel of the resto. It felt like Malate in its heyday, where it could nestle perfectly alongside Batavia Restaurant. Adding to the quirk factor was they were playing an old song: Dancing Cheek to Cheek. And the items won't hurt your pocket. I only spent less than P500 for my meal, all featured here. I love it!

The Goi Con, Vietnamese spring rolls with lemongrass grilled pork. Spring rolls are either vegetarian or meat, and usually have shrimp, fresh herbs like basil and cilantro , lettuce, cucumbers, rice vermicelli, encased in translucent rice paper. I love the authentic flavors from the greens and the sweet, sour, salty combo of the fish sauce.

The Mieng Kam, described as a refreshing leaf snack that distills Thai cuisine in one bite. Also spelled Mieng Kham, it is a Thai and Lao street food snack popular during festivals and consists of chaplu leaves, roasted coconut shavings, shallots, red bird's eye chilis, ginger, garlic, lime, roasted peanuts, and dried shrimps. 

This snack is really pretty. It was minty, sweet, nutty, and and spicy. Each biteful was a delightful explosion of flavors in the mouth. This is only my second dish, but I'm already starting to soak in sweat. 

The last item I had was the Penang Spicy Noodles, fried wide rice noodles, nam prik (a Thai chili-based hot sauce), fish and pork. This is actually better than the one I had in Singapore. It was tasty, chewy with the firm noodles and the crunch of the bean sprouts.

My view from where I sat:

Little Saigon Big Bangkok Restaurant
1 Paseo Saturnino Drive Banilad
Maria Luisa Road, Cebu
(+63) 932 455 9063
(+63) 32 415-0228

After eating from these excellent restos, I'm raring to go back to Cebu.

* The title was inspired from a post from one of my favorite blogs.

Makati's La Grotta Cucina Italiana for Quattro Sapori and Linguine Alla Vongole

Locating La Grotta  is quite a challenge since the frontage is not showy. Just look out for stairs leading to the restaurant at the ground floor of a nondescript building at Rufino Street, Makati.

My lunch-mates and I were raving about the cheesy Quattro Sapori (literally, four flavors). This is two of of our favorite orders. The pizza crust was just right--not too thin, not too thick, floppy enough to fold in like a sandwich. 

The Linguine Vongole (linguine pasta mixed with clams and garlic in white wine sauce) was also a winner. What makes this tasty is lots of garlic and the full, unmistakable goodness of the clams. Rare are the times I come across good seafood pasta.

Give La Grotta a try--reasonable prices, generous portions. Better make reservations.

La Grotta
G/F Etna Bldg
Rufino Street, Legazpi Village
Makati
(+63) 02 894-1320

Top Picks from My Last Visit to My Kitchen by Chef Chris

I've been recommending My Kitchen to my friends since my first visit, and I'm glad they also enjoyed their meals there. I've been back a couple of times, and this is my report on the dishes I enjoyed in my last visit. 

The Oasis Salad is described as a blend of artichokes hearts, roasted peppers, capers, caramelized onions, sun dried tomatoes, kalamata olives, aragula, and romaine lettuce with red wine vinaigrette. I love the zesty dressing and well-balanced flavors. This is my first time to sample artichoke and I  appreciate how it is rendered both sweet and sour. I wonder how it tastes like fresh. As usual, the sweetish dried tomatoes were divine.

The Pan Roasted Salmon Fillet with lemon butter sauce. The salmon was creamy and rich, tempered by the blanched tomatoes. The potato cake served as perfect foil for the tasty dish. .

The Slow Roasted Chicken, seasoned with lemon, white wine and olive oil , on a bed of chorizo pilaf with roasted carrots, pumpkin, and spring garlic. This tasted like upscale afritada. The meat was soft and the sausages were a nice addition to the dish.The rich dish was balanced by the slight bitter aragula.


My Kitchen by Chef Chirs
The Oasis Paco Park Hotel
(+63) 02 521-2371 to 75

Batangas City's Pontefino Hotel for Pontefino and Vegetarian Pizzas

Let's get this out of the way: Pontefino Hotel is one of the more swankier hotels outside Manila--I wouldn't mind giving it another go if I find myself south of the capital. Saying that, I wasn't expecting much from its restaurant, Cafe Robusta, burned as I was countless times from less-than-stellar hotel offerings. But Pontefino's pizzas are worth a try. We ordered two variants: the Pontefino Pizza and the Vegetarian Pizza. 

The Pontefino Pizza was both delicate and flavorful, but who knew the second pizza would be better?

The Vegetarian Pizza was smoky and cheesy, and the vegetables used were fresh. The thin pizza highlighted the flavor of the toppings. If I had to choose one, this is it. 

Hotel Pontefino

Pastor Village, Gulod, Labac

Batangas City

(+63) 02 631 8310

Revisiting My Kitchen by Chef Chris

I admit I'm a creature of habit. Less than three weeks after my first visit I was again at My Kitchen, ordering basically the same things (For an account of the first visit, click here). Would the second date be just as charming? Last time we saw Chef Chris. Would his absence this time make any difference?

For the panizza, we decided on two flavors, one a favorite during last visit, the other new and more to our liking. Reliable Kristina (bacon, ham, caramelized onions, sun dried tomatoes, mushrooms) was bright, creamy, cheesy. Newbie Paolo (parma ham, artichoke, assorted mushrooms, sun dried tomatoes) was darker, saltier, something that would appeal more to the Pinoy palate, although Kristina is no slouch in the taste department. The aragula provided balance  with its slight pungency. Eat the panizza quick before it dries out. It's best with spicy olive oil and a sprinkling of mozzarella.

While waiting for our order, we were served two bowls of oven-hot bread. It was so good we finished them in no time.

I love rolling the aragula and the alfalfa sprouts in the panizza slices. 

I didn't feature this last time, but again, we tried the Spaghetti Calabrese (angus oxtail in tomato sauce with olives, capers, and chili peppers). It was saucier this time but still flavorful. Spicy, too. The oh-so-tender meat portion was very generous. Again, this would be a hit with our palate as we tend towards the grand in the flavor spectrum. The capers, which can be an acquired taste, exploded with just the right amount of saltiness.

We capped our meal with the bestselling lemon and lime cheesecake, which was as good as the last visit.

In a few weeks I hope to return.

My Kitchen by Chef Chirs
The Oasis Paco Park Hotel
(+63) 02 521-2371 to 75

Davao City's Marco Polo Pool Bistro for Pizza Prosciutto

I love a good deal. Since I'm a sucker for fancy hotels, Marco Polo Privilege Club need not do much to convince me to join. They had me at free overnight stay. 

And thus, during work that brought us to Davao, I rustled up the necessary vouchers to treat a dear colleague to a birthday dinner. "Would it be okay if you stay by the pool? The bistro's closed for a private function," the Club staff inquired. I said I didn't mind. With a view like this, who would? 

Now on to the food post. The stand-out for us was the pizza prosciutto--it was the first item that we wiped out. The cheese was sweetish, tempered by blue cheese and the delicate flavor of dry-cured ham. It was a delight wrapping the leafy green with each slice, just like a panizza. 

Great company, wonderful ambiance, good food. I can get used to this. 

Dakak's Curious Coco Cake and Quattro Formaggi

A curious thing happened during my stay in Dakak Park and Beach Resort. I chanced upon this coco pie and cake hybrid.

The top was crusty and quite heavy, like buco pie and cassava cake, but underneath it was all chiffon. But it was delicious and new, and again I'm sorry I didn't take down its name. I hope I can visit the place again and make a better acquaintance. 

Help! What is this cake?

I was wary of the restaurants inside the resort. The place is quite isolated, and they discourage bringing in food. The breakfast was unremarkable, but the Italian Restaurant, Il Ristorante was quite good and good value for money. It made me rethink my aversion to Meatballs Spaghetti.

We fell in love with the Quattro Formaggi Pizza., which we paired  with Pizza Margherita.
The Four-Cheese Pizza was a home run--straightforward and delicious

My Kitchen by Chef Chris' Panizza

The night before I had panizza from another establishment. It was bland and forgettable. On a whim, I dragged two office-mates (they came willingly) to Oasis Hotel in Paco to try My Kitchen's panizza. Panizza is thin crust pizza rolled with aragula leaves and alfalfa sprouts. 

We asked for the bestsellers. Kristina, made of bacon, ham, caramelized onion, sun dried tomatoes, and mushrooms, was tops among the panizza. We paired it with Paco, made of herbed chicken fillet, smoked bacon, portabello and golden mushrooms, capers, and kalamata olives. Kristina didn't disappoint. Perfectly balanced, it made our hearts sing. All thoughts of bringing some slices back to the office were forgotten. 

I thought the panizza was already excellent, until my companions said I try it with a few drops of chili oil. The  combination was divine.

We also tried other popular items, like the sphagetti con frutti di mare, made with salmon, dorado, snapper, prawns, and mussels sauteed in olive oil, tomato, olives, and capers.  Again, the pasta was well-balanced and multi-layered, reminding of the superb spicy tuyo pasta of the Bencab Museum's Cafe Sabel.

For dessert we had two. The decadent cake, made of chocolate cake and caramel sauce, made me rethink my indifference to chocolates. I like that it was not too sweet, and the caramel sauce was a perfect foil for the chocolate.

I was partial to the lemon and lime cheesecake--baked cheesecake with a crust of fine almonds, sweet lemon lime sauce, and almonds. Sweet, tangy, and nutty, smooth, crunchy, and crisp.

We were fortunate Chef Chris Locher was at the place, and he graciously joined us for a photo. Chef Chris used to pack them in at C Italian in Angeles. 

notice the country's map on chef chris' uniform? 

This is quite pricey, so dress smart. This is perfect place for dates. 

My Kitchen by Chef Chirs
The Oasis Paco Park Hotel
(+63) 02 521-2371 to 75

Quezon City's Friuli Trattoria for Cheap and Tasty Italian

Trekking to Quezon City can be an ordeal, but not when meeting up with friends. We first hooked up at a mall, but finding no restos to our liking, our friend the mountaineer-singer suggested we try out the joints in UP Village. Fine by me, I said, as long as there's beer.

Friuli Trattoria is unpretentious and easy on the budget, like many eateries catering to students from the nearby universities. We tried the food pictured here -- pesto pasta, Viva Venezia pizza and fried ravioli. One taste of the ravioli and I forgot about hankering for beer.

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