Globe's Fresh Lumpia

One day my office-mate offered me this treat all the way from Quiapo--Globe's  fresh lumpia.

I lost no time wolfing it down. It was garlicky, sweet, and sensuous. I never though lumpia would be this taste this good, and you can have it even without the sauce. Inside the casing are the usual heart of palm with carrots, lettuce, and muscovado sugar.

Note: eat immediately, as it easily spoils. 

Globe Lumpia House
740 Raon St., Quiapo, Manila

When in the South of the Metro, Sa Seoul Tayo

I've tried the run-of-the-mill Korean restos, but not good home-cooked Korean, and so when my favorite Las Piñas couple say this is the best Korean resto along BF Parañaque's Aguirre, I jumped on the chance. My verdict? In one word: winner!

Appetizers! I love these little bowls. I'm partial to the cabbage (top row, right) and radish (bottom-most picture) kimchi, and the jeon, pictured at the rightmost center row.

I highly recommend the mushroom soup: it was warm, simple, earthy, light--comfort in a bowl. Th mushrooms provided a lot of umami goodness.

Next to kimchi, my favorite appetizer is the jeon, a pancake made of pan-fried sliced meats and vegetables in egg batter. This reminds me of our tortang talong. 

This I found interesting: a plate of boiled Korean-style dumplings (wang-mandu). The dough remained firm and moist, and the ginger in the filling was not overpowering.

We also had excellent grilled salted mackerel: soft flavorful moist flesh cooked just right.

My favorite dishes were the mushroom soup, grilled fish, and the jeon.

Sa Seoul Tayo
68 Aguirre Avenue
BF Homes, Parañaque
(+63) 02 955 5164

Cyma's Tonnos Salata, Yemistes, and Flaming Mangoes

I usually gravitate towards favorite items when dining out, so sometimes I make a conscious effort to seek out recommendations from other people or the wait staff so I'd have something different. For this post I was happy I went out on a limb, because not only were what I ordered pleasing to the eyes, but they were delicious as well. 

The tonno (Italian for tuna) salata was lovely salad. I love how they treated the tuna, different from what I'm used to, you just have to try it. I love the tangy sauce with the salty pop of olives and wholesome white cheese.

The yemistes (stuffed pepper) was a lovely non-meat option. Imagine nutty and creamy rice inside peppers. It was smoky and sweet from the raisins. 

Cyma's flaming mangoes is awesome. Imagine skinned ripe mango swimming in syrup on a hot plate. Then scoop wholesome vanilla ice cream into the mix, adding warm tones to the caramelizing syrup

Cyma Greek Taverna
2F Robinsons's Place Malate
(+63) 02 353-3909

What I Ate in and Around SM Davao

I recently stayed at SM's Park Inn Hotel. Here's a post of the more noteworthy things I ate. 

1. Bistro Selera's Buchitaw

I already had dinner when I dropped by the restaurant, so I wanted a dessert that's interesting at the very least. The 15-minute wait was worth it for this mash-up, a curious hybrid of buchi (rice calls covered in sesame seeds with a sweet bean paste filling) at the bottom and palitaw (soft, round, and sweet rice cakes) on top. 

I love the textures--soft and chewy for the palitaw half, the desiccated coconut, and the sesame seeds--and the choco filling.

Bistro Selera

SM Lanang Premier

JP laurel Avenue Lanang

Barangay San Antonio Davao City
(+63) 082 285-2184

2. Mesa Filipino Moderne's Laing 2-Ways 

I know I broke my rule on posting only local-based restaurants in my travels, but this stellar dish from Mesa is just irresistible. Laing, one of my favorites from Bicol, is a dish made of taro leaves cooked in coco milk and seasoned with fermented shrimp or fish paste.

Mesa serves their laing topped with pork flakes and in original and crispy versions, although it appears to be either dry or creamy, but I love both.

Both were buttery and creamy and I can't decide which I liked more. The pork floss adds flavor and texture. This version is perfect with crispy pata (pork knuckles).

Mesa Filipino Moderne
SM Lanang Premiere Davao
JP Laurel Ave, Barangay San Antonio
(+63) 082 285-0493

3. Park Inn Hotel's Durian Cheesecake

Before going to Park Inn's ABG, I tried a coffee-chain, famed for infusing durian in its offerings, for their version. I left disappointed. Their cheesecake was dry and needed loving. Good thing Park Inn's version was consistent in taste, but it looked remarkably different from last time. Let me break down Park Inn's Durian Cheesecake: it was moist, with the undeniable yet delicate flavor of durian. The body is not too cloyingly sweet. I love the crumbly crust and the burst of freshness from the mint.

Their mangosteen cheescake was good as well, although the delicate sweet and tangy essence of the fruit did not come through. 

Park Inn Davao
JP Laurel Avenue
Agdao St., Davao City
(+63) 082 272 7600

Ilocos Norte's Bistro 51 for Crispy Binagoongan and Poki Poki

In my last visit to Laoag, the capital city of Ilocos Norte, we were fortunate to be billeted at a hotel near Bistro 51. The place reminded me of Baguio City's Cafe by the Ruins, re-imagined as a beer garden. The dishes border on the very tasty, best paired with your alcohol of choice. 

We had an excellent dinner there, but the following are the stand-outs. 

The excellent spicy-sweet crispy binagoongan, pork sauteed in shrimp paste. Very tasty, the pork and innards envelope your mouth in umami goodness. This is a unique take on the binagoongan--I love the  mix of textures.

Another winner is the poki-poki, a vegetable dish made of grilled eggplant, tomatoes, onions, garlic, and egg. It is like tortang talong, only less dry and without the chopped meat. Bistro 51's poki poki is smoky and tasted like it was cooked on fire.

If your trip to Laoag  will revolve around food, here are my recommendations:

• Bagnet - Saramsam Restaurant 
• Sspicy binagoongan and poki poki - Bistro 51
• Dinuguan - La Preciosa

Bistro 51

Escoda National Highway

Laoag Cioty

(-63) 77 670 6607

Happy Returns: Kanin Club's Sigarilyas Express, Seafood Kare-Kare, and Tinapa Rice

I'm featuring three winning dishes from our recent dinner at Kanin Club's branch at UP TecnoHub (I wrote about my first dinner at the restaurant at its Paseo de Sta. Rosa branch here). My gauge for a winning dish: it disappears in seconds. 

First up is the Sigarilyas Express: wing beans cooked in spicy creamy coco milk. It was almost as good as La Mesa Grill's version, which to me remains the standard. Had they reduced the sauce even further, Kanin Club's would have gone off the charts. 

The second dish is the Seafood Kare-Kare: prawns, mussels, and squid in peanut sauce. My friends agree this is so good. I love this even without the protein, but why should I settle for that?

These dishes were so good I mopped the remaining sauce with my rice. The tinapa rice was perfect for these saucy, rich dishes, providing just the right balance.

Kanin Club
UP-Ayala Technohub
Commonwealth Ave., UP Campus
Quezon City
(+63) 02 332-5978

It's All in the Mix: Great Meal Combos at Banana Leaf

I've been to Banana Leaf twice previously, the first was more than a decade ago when it was newly opened, and I must say I was impressed. The next visit was only recent, and I wrote about it here. For this month I've been there twice, and call it serendipity, but the meals we ordered worked well together that I'm kicking myself for not dropping by the restaurant more.

Combo 1: Chicken Satay + Stir-Fried Malay Noble Leaves with Garlic + Penang Fried Rice with Salted Fish and Chicken

Chicken Satay (P138)

Stir Fried Malay Noble Leaves (188)

Penang Fried Rice (P188)

I let my friend do the ordering when we met in the Greenbelt 3 branch. I love the honey-sweetened Chicken Satay (satay is skewered grilled meat)--juicy and perfect with the peanut sauce. The garlicky greens went well with the chicken and fried rice. The other choice was Kangkong in Sambal Sauce, but I thought we need something different this time. I was intrigued--what are noble leaves? They sure are tasty. The fried rice had just enough saltiness and was full of chicken bits. The combination was well-balanced, and we capped  it with creamy Thai iced tea. Note: sweet counteracts spicy, so have a sugary drink if you think you're not sure if you can handle spicy food.

Combo 2: Malayan Beef Curry with Potatoes + Japanese Eel Fried Rice

Malayan Beef Curry (288)

Japanese Eel Fried Rice (P188)

The next day I went back (in the name of research,  just to make sure the other day was not a fluke), this time in the Robinson's Place Ermita Branch. I ordered  Malayan Beef Curry and Japanese Eel Fried Rice. I thought the flavors would clash but they melded well together. Imagine  soft beef in creamy curry and lovely Japanese eel fried rice. It was a heady and tasty combo, indeed a very satisfying meal.  The server was right--they do good curry. I thought the curry was not spicy enough, but a few minutes later small spice bombs detonated in my mouth. It was also much later did I sense the umami goodness of the eel. The rice did not overpower the curry, allowing the latter to shine through.  I ended up mixing the curry in the rice.


Banana Leaf Asian Cafe
#213 Level 2 Greenbelt 3 Mall
Ayala Center Makati
(+63) 02 729-3333

188-189 Level 1 Robinson's Place
Midtown, Ermita, Manila
(+63) 02 567-1888

Cebu's Zubochon for Boneless Lechon, Monggo, and Sizzling Squid

This year, as of this writing, I've been to Cebu three times. From my perspective this is good, since I get to check out restaurants multiple times and see if the good ones perform consistently. I've been to Zubochon before at their Escario branch, and left smitten. I made a mental note to try their boneless lechon. A month later I was in the island again, and this time at their Mango Avenue branch we ordered the Bonless Zubochon. It was  perfect with the salty, garlicky rice--the latter cutting through the rich roasted pork. It was good even without any sauce. I love the crunchy skin and the lean, moist meat. So what was better, the original of the boneless Zubochon? I'm partial to the original. I love the more pronounced herbs in the former, and there's something about being cooked with bones intact that adds a distinctive flavor.

For roughage, we also ordered the Monggo with Zubochon. What I love about it is the rather unusual addition of gata (coconut cream).

Zubochon's garlic rice was stellar

I think we ordered too many items because by the time I got to sampling the Sizzling Squid Stuffed with Zubochon Sisisg, I myself was already stuffed. I love this dish because, apart from the filling, the squid was creamy and so melts-in-your-mouth soft.

Next month I'll be in Cebu. I think I'll have a hard time not paying Zubcohon another visit.

Zubochon
One Mango Avenue Bldg.
Gen. Maxilom Avenue, Cebu City
(+63) 032 239 5697

Cyma for Grilled Marinated Octopus, Spinach and Artichoke Fondue, and Mint Chocolate Chip Ice Cream

I'm writing this while the country is braving for the coming of a strong typhoon. It's been raining and the weather is cool, perfect for snuggling in bed after a hearty meal. My thoughts linger on a meal I had at Cyma, one of the more reliable restaurant chains around.

In that particular trip the aircon was not working, but one taste of the smoky grilled octopus lifted my spirit. I've been coming to Cyma several times before (the first visit was way back in the early oughts), and I always order this.

ktapodi xidato (grilled baby octopus, drizzled in extra virgin olive oil, vinegar, and oregano) 

My friends were raving about the spinach and artichoke fondue, and so I ordered it. The warm goodness of what I thought was eggplant was very seductive. It also tasted like creamy laing. The lime and the tomatoes cut through the rich taste. Best with smoky garlic bread, pictured on the left below.

The mint choco chip with almond and honey is a sure-fire way to beat the heat, whether induced by summer or the aircon bogging down. This is one superb dessert, second only to this.

Cyma has quite an extensive menu, and this early I'm plotting my next meal. 'Til then, to my country-based readers, keep safe.

Cyma

2F Robinsons Place Manila

Adriatico St., Ermita

(+63) 02 354 3909

Naga City's Avenue Plaza Hotel for Laing and Banoffee Crunch

While looking at my archives, I decided to share with you some of the more memorable dishes I had while staying at Naga's Avenue Plaza Hotel. What I love about the hotel is that their food is delicious, not the usual bland characterless meals most hotels serve. They also serve excellent desserts.

 I love their laing--it was creamy spicy salty, and best with big mound of freshly cooked rice.

Their banoffee crunch, an English dessert pie made from banans and toffee, was sweet and creamy. It was hard to stop at one serving.

Happy eating!

Avenue Plaza Hotel
Magsaysay Ave., Naga City
(+63) 54 473 999

Poqui-poqui Face-Off: Saramsam and Preciosa

During my visit to Laoag City, I had the fortune of eating at two premier restaurants, Saramsam Ylocano Restaurant and Bar and La Preciosa. Saramasam means an informal gathering, or pica-pica, and is quite the iconoclast, serving traditional regional dishes in different ways, such as the dinuguan (blood stew) pizza. La Preciosa Restaurant is more traditional, and is the favorite restaurant in the city per the website Tripadvisor.

Poqui-poqui may be named unfortunately (it's a Tagalog vulgar term for vagina), but it sure tastes heavenly. It's basically eggplants, eggs, onions, and tomatoes. The first time I tried it it was vaguely familiar, until I remembered how my father  was so fond of a version that uses no eggplant at all. It dawned of me I've been eating a variant since childhood.

Saramsam's version uses smoky eggplant, and this reminded me of the home-style goodness of meals cooked in wood of my childhood. 

La Preciosa's is saucier, and the onions used were so fresh they were sweetish. Of the two versions I'm partial to the latter. Forgive the unfortunate picture composition, but La Preciosa's is the tastier dish.

La Mesa Grill's Sigarilyas/Winged Beans in Coconut Milk

I belong to the generation where summers meant spending time with one's grandparents, with the whole neighborhood as one's playground. Many homeowners grow their own vegetables, and one I particularly like are the sigarilyas or winged beans vines and their pale blue flowers that turn into curious frilly ribbed pods. The pods are usually cooked with other vegetables and flavored with fish bagoong (fermented fish paste).

A few months back while dining at Filipino restaurant Lamesa Grill with my friends, I was reacquainted with this vegetable, this time cooked in coconut milk. You know that the dish was cooked right because everything came well together--the sauce was rich and creamy, the pods were fresh, thus sweetish and slightly bitter, and the bird's eye chilis gave enough heat to make things interesting.


Lamesa Grill, Mall of Asia
(+63) 02 556 0737

Top Picks at Leyte's Rafael's Farm and Garden Restaurant

It was as if the restaurant did not want itself to be found. It was located around an hour from the city proper, in the middle of rice fields. There was no official webpage. Online sources were even at variance as to the name--is it Rafael's Farm or Rafael Farms? But once you step in the property, the magic begins. It was like eating at a genteel hacienda, and you had the place all to yourself. I'll post about the place soon in my travel blog. For now on to the business of food.

I sought out the highly recommend iced dessert halo-halo, which I was sad to learn was no longer featured. The baby-back ribs was likewise recommended, but it paled in comparison to the dishes featured here. The runaway favorite was the garlic butter tanigue steak, which was soft and flavorful, obviously fresh. Noteworthy as well was the Refreshing Lemon Lime drink, with carrot, cucumber, and turnip strips.

Garlic butter tanigue (narrow-barred Spanish mackerel) steak

lapu-lapu (grouper) sinigang (soup soured with tamarind)

baked tipay (scallops)

dagmay, the Waray version of laing (taro leaves stewed in cconut milk)

kare-kare (peanut-based stew of various vegetables, oxtail, beef, and tripe)

mixed vegetables flavored with fish paste

Refreshing Lemon Lime Drink with carrot,
cucumber, and turnip

Rafael's Farm and Garden Restaurant

Baranggay Pagsulgohan, Babatngon, Leyte

(+63) 53 325-0729

Top Picks at Legazpi City's First Colonial Grill

Perhaps by now you might have noticed that I love eating out at Legazpi City. You can read my earlier posts here and here.

Today I'm featuring dishes we enjoyed at First Colonial Grill's branch at Pacific Mall, near the bus terminal. We were lucky that what we ordered complemented each other. Of course, advance research helped--these dishes were highly recommended online.

First is the tinapa (smoked fish) rice. For me anything with salted eggs and tinapa is worth waking up early for. This was complete on its own, but why limit your tummy happiness?

Next we had the pinangat, a heavenly mix of gabi (taro), coconut milk and pork, and five-spice grilled chicken. I thought the chicken would clash with the other dishes, but it blended beautifully, subtle and flavorful.

To counteract the spicy dishes, we had creamy pili nut ice cream.

I'll post more soon.

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