Yummy Date Night @yummydatenight-blog - Tumblr Blog

Sponsored Post: Broaster House

While there are many fried chicken places popping up all over the Metro, I recommend Broaster House, a humble stall located in Robinson’s Galleria Food Court. The chicken pieces are big and moist and the prices are reasonable.

Broaster House is a franchise of the genuine Broaster Chicken brand. The house specialty is the 1pc Chicken w/ Rice (P69). The poultry is sourced locally and is delivered fresh to the kitchen every day, where it is marinated in a secret blend of spices for 8-12 hours. It is then cooked in a signature Broaster Pressure Fryer. Broasting is a kind of cooking technique that combines frying and pressure cooking, which results in an evenly cooked piece chicken that’s crispy and juicy.

Remember to try the chicken with the homemade garlic sauce, which is made in the store every day.

Of course, Broaster House will not ignore how Filipinos absolutely love spaghetti. You can also enjoy the 1pc Broaster Chicken with Spaghetti (P96), a great deal for a generous heap of pasta. The pasta is cooked al dente every day and is served with Filipino-style tomato sauce.

You might also want to try Broaster House’s best-seller, the signature 2pc Hot Wings w/ Rice (P69). The chicken wings are marinated with a hot blend of spices, and are coated with tangy barbecue sauce. The sauce is an original Broaster House recipe, so make sure you try these wings—they’re highly addictive!

You also shouldn’t take the 2pc. Fish Fillet w/ Rice (P123) lightly. Trust me, these golden pieces of perfectly fried cream dory fillets are huge. They can really fill you up if you’re hungry for something big.

Overall Verdict: There’s no harm in stopping by and trying out Broaster House. The servings are huge and the meals are affordable.

Broaster House

Unit 01238 Ground Floor,

Robinson's Galleria Food Court,

Ortigas Ave., Quezon City, Philippines

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Stay Delicious,

Rina Caparras

For Comments/Questions/Suggestions:

Visit: YummyDateNight on Facebook!

Disclosure: This is a sponsored post. Yummy Date Night is officially affiliated with Broaster House.

#Broaster House #Robinson's Galleria #Chicken #Spaghetti #Rice #Pressure Fryer #garlic sauce #hot wings #fish fillet #food court #affordable

Cluc's Cafe

For Tumblr Dashboard viewers, click here for best viewing.

I KNOW I haven’t been posting lately, but it’s really because I took several months off in order to sort out a several things in my life.

What happened to Rina?

1. Graduated from college.

2. Found a fun office job.

3. Started dating someone new.

Anyway, for my first legitimate post as the sole owner of this blog, I’m writing about Cluc’s Café. It’s a neighborhood café tucked away somewhere in Concepcion, Marikina. They have an extensive menu filled with all sorts of comfort food including salads, sandwiches, pasta, burgers, rice meals, all-day breakfast, and dessert.

My family and I were invited to the soft opening and were entitled to order anything free of charge. I forgot to ask for a copy of their menu, though, so I could list down the price for each item, but I’ll update this post in a while to include the prices.

Cluc’s Combo – Sampler of Cluc’s Café’s best starters. This dish includes Buffalo wings, chicken tenders, nachos, wedges and chips. Everything on this plate was great. The Buffalo wings and the chicken tenders were well-cooked, flavorful and juicy. The nachos was also quite special. The chips were topped with homemade chili, jalapenos, cheese and black olives. It packs quite a spicy punch, though, so be prepared.

Iced Mocha – My dad’s drink. It wasn’t thoroughly blended at first, but after stirring it, it finally brought out its full flavor. Overall a good iced coffee drink.

French Toast – Mom ordered this classic serving of French toast off their all-day breakfast menu. It’s served with butter, ham and fluffy scrambled eggs on the side.

ChocNut Drink – I forgot the exact name of this drink, but I highly recommend it. It’s like drinking liquid chocnut with hints of mild coffee, plus some highlights of whipped cream. I loved it to the last drop.

Grilled Cheese Sandwich – Mozzarella, Emmental and Cheddar—three of my favorite cheeses. How could this sandwich go wrong? I don’t know. I think they should’ve used a sharper brand of cheddar so that the flavor of the cheese would really shine. It was just alright for me. The potato wedges on the side were well-seasoned, though.

Hot Café Mocha – Classic serving of café mocha. I would have loved my café mocha served hotter. I wish they presented this better, too.

Overall Verdict: Cluc’s café is a comforting and relaxing neighborhood café that I think the locals should patronize. Their food is familiar and delightful, although there’s not really anything that would make anyone travel to this place from far away. It’s a great place to hangout for friends and families though, so try to visit it if you’re from the area.

Cluc’s Café,

J. Molina Cor. F. Manalo

Concepcion Uno,

1900 Marikina City, Philippines

P.S. Sorry for the scrappy writing, I’m really rusty.

P.P.S. Please be patient with their staff since they are on their soft opening.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Stay Delicious,

Rina Caparras

For Comments/Questions/Suggestions:

Visit: YummyDateNight on Facebook!

#Clucs Cafe #french toast #chocnut #grilled cheese #cafe mocha #sandwiches #salads #pasta #burgers #rice meals #dessert #buffalo wings #chicken tenders #nachos #wedges #chips #Marikina #Philippines #delicious

How I Spent P150 Wisely at Yummy Eats 2012

For Tumblr Dashboard Viewers, Click Here for Best Viewing.

Last May 26, I went to Yummy Eats 2012, an eating and cooking fair organized by Yummy Magazine. For only P150, I was able to sample food from about fifty fantastic concessionaires. Some of them specialized in savory goods, while others specialized in desserts and drinks.

I went with Ruds and his friends. We had lots of fun trying out the offerings. He's such a fun and charming guy, I hope we see each other again soon.

I got a little bit lazy to take pictures halfway through the event because all I wanted to do in the end was to eat and enjoy. :P

My favorites from all the choices were: Chuck's Grub, Pepita's Lechon, Wabi-Sabi Noodle House, Eat My GF, Mochiko and Margarita's Paella.

I watched a cooking demonstration by Chef Aileen. She showed us how to use different Century Tuna products in various ways. Her dishes included: Century Bangus with Creamy Saffron Gratin, Century Tuna Burrito, and Longganisa Spaghetti.

During the afternoon, there was also a Hunt's Mother and Child Cook-Off Event.

Free samples!

Some of the participating food businesses.

You can't go wrong with some Crunchy Belly. :)

I will always love Mochiko.

Cupcakes galore! These ones are from Cupcake Boutique.

They also invited Pino Restobar over.

These pastries from Classic Confections were really cute and eye-catching.

I hope to try these again soon.

I brought home some paella with me. This was incredible.

Thank you,Yummy! We truly enjoyed this year's Yummy Eats. It was well worth every peso we spent.

~~~~~~~~~~~~~~

On a side note: I finally found someone who's willing to go on food adventures with me. Expect me to post new restaurant reviews soon!

Living Scrumptiously,

Rina Caparras

Follow me on Facebook!

#Yummy #Yummy Eats 2012 #Yummy Magazine #Food #Eating Fair #Rockwell

A New Chapter

Hello, everyone! I'm sorry if I haven't posted in a while. As some of you may know, I just got back from Europe. You might also have heard that Douglas and I have broken up. Don't worry, though, I will still keep on posting and I will still keep on eating. Haha! I'm thinking of keeping the title of the blog, since it's what you all remember.

For now, I think you might enjoy some photos we took while I was in Europe with my family.

(Above: Homemade Paella by my Spanish uncle)

The best paella in Spain is made at home.

Turkish Doner Kebabs are incredibly popular all over Europe.

The Spanish eat a lot of fries with no ketchup. They call these "patatas fritas."

No matter how good the Cochinillo from Segovia (Spain) is, it still breaks my heart to eat a tiny piglet.

The best churros can be found in Valor, also in Segovia.

Calamares Bocadillos is one of the most popular snacks in Spain.

Europe has fat pigeons.

The best Chinese restaurant in Spain is Du Shi.

They serve amazing Duck Fried Rice (Rice cooked in duck fat!)

Authentic Greek food (from Greece!) is just as good as the Greek food served here in Manila.

European deli's can cause foodgasms.

No matter how cold it is in Europe, you must never pass up a chance to eat gelato.

The best pizza in the world is from Naples, Italy. Pictured above are pizzas from Da Michele, the first pizzeria in the world.

Italians have great respect for fresh and local ingredients.

Simple, fresh, and delicious.

I hope you enjoyed that. I'll be posting again soon.

With love,

Rina

Date # 94: Tao Yuan

94 Tao Yuan

For Tumblr Dashboard Viewers, Click here for best viewing.

In my previous entry, I said that our B&T date will be the last time Douglas and I will see each other before we both fly overseas. But fortunately, he was able to pull some strings and allow us to see each other one last time before we leave. Knowing that, we took the chance to try Metrobank’s promo for Tao Yuan which slashes 50% off on your bill if you use a Metrobank Platinum or Gold card.

I’ve been dying to go to Tao Yuan for so long. However, their Resorts World and Malate Branches are too far from where I live. Thankfully, they opened a new branch in Greenbelt 3, an area which is more accessible to us. With that, I was finally able to taste their famous Chinese and Singaporean specialties.

The first thing that landed on our table was the Hainanese Chicken (P280/quarter). One taste and I knew what all the fuss was about—it truly is the best Hainanese Chicken in town. The chicken meat was moist and fatty, though the chicken was notably served chilled. The skin was thick and jelly-like, and it absorbed the savory sweet taste of the broth well. There was really no need for the sauces, though you may still use them if you wish.

We ordered the Shrimp Spring Rolls (P168) by mistake, but it wasn’t a bad decision since the serving was generous and there was an ample amount of shrimp in every roll.

I’ve always been curious about Laksa (P328). There’s something about that deep orange color that always intrigued me. Tao Yuan’s version is rich with the taste of curry spices and coconut milk. It’s also loaded with various things, like squid balls, tofu, shrimps and firm rice noodles. The broth is well-seasoned and not too overpowering. You can also adjust the heat according to your preference.

Lastly, we had Beef Hofan (P268). This flat and wide rice noodle variety is always a good choice if you want something good and inexpensive to fill you up. The beef is tender and flavorful, and everything’s made good by the sweet sesame oil.

Overall Verdict: There’s really not much that I could say about Tao Yuan. It has been praised here and there by everyone, and they have good reasons to. The food is reasonably-priced, the quality is fantastic, and the service is efficient. Their Greenbelt branch is a bit small as compared to the other ones, but the quality of the food is still basically the same, according to Douglas.

Tao Yuan Restaurant

MALATE BRANCH 508-512 GENERAL MALVAR STREET MALATE MANILA PHILIPPINES (BESIDE MUSIC 21 AND ACROSS PAN PACIFIC HOTEL)

RESORTS WORLD BRANCH FNB 2, 2/FL RESORTS WORLD MANILA, NEWPORT CITY, PASAY CITY

GREENBELT 3 BRANCH 2ND FLOOR GREENBELT 3 AYALA CENTER, MAKATI CITY

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

With and For Love,

Rina Caparras and Douglas Chong

For Questions/Comments/Suggestions

Visit YummyDateNight on Facebook!

Date # 93: B&T Mexican Kitchen

For Tumblr Dashboard Viewers, Click Here for Best Viewing.

We wanted to make this date a little bit more special than the others because it’s going to be the last time that Douglas and I will see each other before we meet again in May. We spent the day in Enchanted Kingdom and then ate a late dinner at B&T Mexican Kitchen, in Ortigas Avenue.

I wrote about this place a year ago, and even though it’s been that long, our opinions still haven’t changed. They still offer top-class food and service at reasonable prices.

The system hasn’t changed—the menu is written on a chalkboard overhead, and you order at the counter. The food is served at your table.

For this visit, Douglas chose the Pita Pocket (P350) with Carne Guisada and Steak fillings. It was a great choice since the pita pockets were jam packed with flavor, down from the fillings up to the different sauces. The guacamole was the best we’ve had so far, and it meshed well with the other flavors.

Philip, the owner/manager of B&T Mexican Kitchen, offered us a special homemade hot sauce to go with this. We didn’t think it would be so spicy, but after tasting one teeny tiny drop of it, we immediately concluded that it was the hottest sauce we’ve ever had.

To go with his meal, Douglas got a can of Arizona (P70) iced tea. Douglas has a thing for all-natural iced teas.

Meanwhile, I had this can of Hoegaarden (P145).

Philip offered us a taste of their new product, the Mango Glazed Habañero Chicken. I didn’t really expect that I would like this because I’m not a fan of anything mango-glazed, but I was glad to see that despite the fruit-based dressing, it wasn’t too sweet. It was perfectly tangy and crispy, and the chicken itself was fat and juicy. It was pretty much everything I look for in chicken wings.

For my meal, I got a Quesadilla (P350) in shrimp and chicken fillings. I liked the shrimp over the chicken for it was cooked better. The chicken was a little bit dry. I would also have preferred it with more cheese.

Lastly, we got this plate of Jalapeño Poppers (P150). I’ve been craving for Jalapeño peppers for a while, and so this was a huge treat for me. The heat was just right, and it went really well with the filling. The batter could be improved, though.

Overall Verdict: Overall, B&T Mexican Kitchen is still the special place that we discovered a year before, and I highly recommend it to anyone who wants to have a great tex-mex experience. I wish they'd stop using disposables as utensils, though, in order to minimize waste.

B&T Mexican Kitchen

G/F Sekai Building, Ortigas Avenue, Greenhills, San Juan (beside North Greenhills’ gate)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

With and For Love,

Rina Caparras and Douglas Chong

For Questions/Comments/Suggestions

Visit YummyDateNight on Facebook!

#B&T Mexican Kitchen #Ortigas Avenue #San Juan #Ashcreek #Food #Where to go #What to do #where to eat #burrito #best place to eat #pita pocket #tex-mex #mexican #taqueria #ristra's #tacos #mole #nachos

fritesandfries

What is a Food Blog?

A post from Amateur Gourmet today:

“In this week’s New York Magazine, there’s a story about a 27-year old who spends most of her life and her money eating out at trendy, of-the-moment restaurants […] one line (highlighted by Eater) stood out for me to the point that I’ve been thinking a lot about it: “The food blogs are still big, but they really had their moment in the early aughts.” […] if food blogs had their moment, they were in the late aughts—but the larger question that this glib statement poses is a good one: are food blogs over?”

He answers this question by stating that “food blogs aren’t over, but they’ve fallen into a kind of stasis.”

He nailed something there.

AG’s post and the New York Magazine article made me think about why there is a general feeling of stagnation. There are so many multiple posts from various bloggers about the same things, like baking a chocolate cake, a Per Se review, a photo of the Shack Stack from Shake Shack… It all begins to look the same even though they were examined or written about in different ways. With that in mind, I’ve noticed that most food blogs generally fall in one of the major categories listed below which may explain why AG feels like food blogging is kind of stagnant:

The Trendy Diner: One who needs to eat at the trendy restaurants and blog about it. And sometimes they write about lifestyle and fashion too. Sometimes they’re cool, sometimes they’re obnoxious, and sometimes I get a little jealous.

The Reviewer: One who reviews food. This can range from instant noodle reviews to fine dining reviews. Some reviewers attempt to wax poetics as if they were writing a Times review while some give a short description and a rating system of some sort. (I won’t make any further comments about the Times reviews these days *ahem*). Sometimes it reads like a thesis. A lot of the times it makes my eyes hurt because I like pictures. [This is also a category that I cannot participate in due to obvious conflicts of interest.]

The Home Cook/Baker: I’ve seem some stellar blogs in this category, for sure. And then of course, there are a lot of sub categories like, gluten-free, vegan, and hell, there’s probably one on Northern Mongolian desserts or something (Examples: Smitten Kitchen, Cannelle et Vanille).

The Industry(ish) Person: a chef/cook/server/restaurateur/bartender/mixologist/farmer/food stylists/foragers who write and/or snaps pictures of the food items from an insider perspective. They may also use their “food blog” as an outlet to give information, knowledge, or opinions. (Examples: Daniel Angerer, David Lebovitz, Eddie Huang).

The Artists (maybe): People who generate or create art/image-centered content about food. There are people out there like Todd Selby’s Edible Selby and my friend Myriam who both have sites that is primarily revolved around food and photography. I consider their sites photography/art blogs because the photography is more of an artful examination on an industry and culture. However, because their art is centered around food, I feel like it falls in the outskirts of the food blog world. (Examples: Edible Selby, New York Kitchen, Microwhat (maybe))

I feel like the latter two categories do not have the same feeling of stasis because it needs to be constantly changing but the others? They do feel very stagnant. Boring at times. Sometimes the photos (hell, even the sites themselves) start to look the same. Things only really stir up with someone does something incredibly inventive and interesting. So what about those who fall in-between some of the categories and do not fit into a clear category? Do they contribute to “the stagnation” or do they make things interesting? Maybe it’s because of the way I think about food blogging (by dividing it in these categories) that makes me think it’s stagnant?

And what about people like me? Someone who is not really in the industry, someone who doesn’t really know how to cook (but tries anyways), someone who does not write restaurant “reviews”…. Yet, my site is completely centered around food so I guess this makes this site a food blog? Where do I fit when there are many clear-cut food blogging categories (although some people fall between two or three)? It leads me to ask the question, “What exactly is a food blog?”

Side note: I’m teaching a “blogging in education” workshop at an [undisclosed] university sometime next month. I would love to hear your input on that particular subject and why professors do it. And also, I need a better title.

Date # 92: Geisha Modern Japanese Cuisine

For Tumblr Dashboard Viewers, Click Here For Best Viewing.

Leaving a place you once called home is always a cause for sorrow, but that sorrow should also be accompanied with the hope of finding greater solace elsewhere. Yesterday, I graduated from Ateneo de Manila University, after four years of calling that university my second home. I met all sorts of fantastic, talented and brilliant people, many who have inspired me to become greater than what I thought I could be. Leaving Ateneo is definitely saddening; but I comfort myself with the thought that the road ahead is wide open for me.

We celebrated my graduation in a new Japanese restaurant called Geisha, in Bonifacio High Street. Geisha aims to take modern Japanese cuisine and lift it to a new level with “amazing culinary creations, stunning presentation and a touch of class.” The restaurant is mostly known for their vegetarian dishes, though Douglas and I decided to order more of their other offerings.

First to arrive on our table was this beautifully-presented Salmon and King Prawn Roll (P480). This is the most expensive sushi roll in the menu, though Douglas and I felt that it more than made up for its price. Each sushi roll was filled with a large portion of sweet King Prawn, which contrasted beautifully with the Japanese mayo and the salmon slice on top.

I have a weakness for tuna, so it was difficult for me to resist this eye-popping bowl of Tuna Sashimi (P250). I don’t understand the science behind the shimmering lights behind the tuna, and I don’t intend to. I just enjoyed munching on the freshly-sliced pieces of raw fish.

For Douglas’ entrée, he chose this Wasabi Chicken (P360) dish. We both didn’t feel that the serving size justified the price tag, given that each serving only consisted of three small pieces of chicken. Nevertheless, the chicken was positively juicy, though we feel that the sauce left much to be desired.

Meanwhile, I had the Skewered Pork (P370). For its price, I didn’t expect to get only four bite-sized pieces of pork. I also expected much more in terms of flavor, but in the end it just reminded me of lechong kawali, despite the description that it was slow-cooked for three days.

We had an additional order Vegetable Kakiage (P175). Strangely enough, this wasn't on the menu. We only requested for it after seeing that the table next to us had an order of it. This was my favorite dish of the day, because everything about it was just spot-on. The pieces of kakiage held together well, and the addition of bell peppers in the mixture added a surprising lift in terms of flavor. The serving is usually more than what is on the picture, only that we only remembered to take a picture after devouring a few pieces (it was that good!).

Overall Verdict: Overall, I’m 50-50 on Geisha. The main dishes were truly a letdown, though the appetizers were great. It would take a great push for me to return, though I’m not saying I never will.

Geisha, Modern Japanese Restaurant Upper Ground BGC East Superblock, Bonifacio High Street Central, Taguig City Mobile: +63 917 569-2181 Facebook: Geisha Modern Japanese Cuisine

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

With and For Love,

Rina Caparras and Douglas Chong

Visit: Yummy Date Night on Facebook!

#Bonifacio High Street #Food #Geisha Modern Japanese Cuisine #Japanese Restaurant #Sashimi #Sushi #What to do #Where to date #Where to eat #Where to go #indian #vegetarian restaurant #Geisha Bonifacio High Street

Date # 91: Old Oven Art Cafe

Date 91: Old Oven Art Café

Click here for best viewing.

Although it’s against my policy to give conclusions about a certain restaurant or café at the beginning of an entry, I’ll tell you this early that Old Oven Art Café was one of the best places that Douglas and I have been to lately. It offers a wide array of comfort food and drinks in a relaxing and unique setting.

The café is decorated with artworks from local artists, which are all available for purchase. The cafe careful not to look too kitschy, but one can tell from the first glance that this place is has its own distinctive and memorable personality.

The place can only seat about twenty persons comfortably, so try to reserve beforehand if you wish to dine here.

First to arrive on our table were the Spicy Wings (P180). The chicken skin was perfectly crunchy, while the meat was tender and moist. The real surprise, though, was the sauce. Each wing was coated with a slightly sweet, savory and spicy mix that reminded me of the sauce from Bon Chon Chicken, though exponentially better and more flavorful. Hands down my new favorite chicken wing.

Douglas decided to order this Cheese Steak Sandwich (P150) because we were told that it was their bestseller. The beef they used for this sandwich had the texture and appearance of pulled beef, which wasn’t exactly what we’d expected. Good thing it was complemented nicely by the oozing cheese sauce. In the end, though, we felt that the sandwich was just okay.

We find it amusing that they use jars for their drinks instead of glasses.

The real winner was the US Angus Rib Eye Steak Plate (P550). I think Old Oven has found the exact middle ground for steak—not too pricey, not too cheap. It’s not as mouthwateringly tender as the ones you could find at top class steakhouses, but definitely not sub par. The thickness is just right, allowing the prominent beefy flavor to shine through. I only wish the server had asked me how I wanted my steak to be cooked, because I think I would have preferred it done medium rare instead of medium well.

(The grill marks on the sides of the steak made it seem like a sexy hunk rife with battle scars.)

Meanwhile, the acidity of the red wine reduction sauce contrasted beautifully with the richness of the mushroom risotto. The rice of the risotto should have been more al dente, though,but it’s difficult to complain since the flavors were spot on.

Overall Verdict: The first thing that came to my mind when I left Old Oven was that, “why am I visiting this place only now?” Now, I’m asking you, why haven’t you gone to this place yet?

OLD OVEN GOURMET CHEESESTEAK SANDWICHES

136 Katipunan Rd.

Brgy. St. Ignatius

Quezon City

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

With and For Love,

Rina Caparras and Douglas Chong

Visit: Yummy Date Night on Facebook!

Date 89 & 90: Army Navy and Sandwicheese

Date 88 & 89: Army Navy and Sandwicheese

Click here for best viewing.

I think cheese steak sandwiches are my new favorite thing. Remember when I used to have an obsession with xiao long bao, and then later, buffalo wings? I think my cheese steak obsession is already near that level. Near, but not quite.

In a cheese steak sandwich, I look for perfect balance. The meat should be the star, of course, but the other ingredients should also complement the meat well. If there are caramelized onions, they should provide much needed sweetness and variety in texture, while the cheese should provide silkiness and elevate the flavor. The bun should be able to hold everything in place, and should make all the flavors come together. And most importantly, the meat should be tender, perfectly seasoned, and should have a distinguishable beefy flavor.

For now, our favorite place to get our cheese steak sandwich fix is Elbert’s Cheesesteak Sandwiches. Elbert’s is located all the way in Makati, though, so we're trying to look for alternatives nearby.

Recently, we tried Army Navy and Sandwicheese. They are located across each other in Katipunan Ext. Here’s how the two go toe-to-toe:

1. Ambiance

The ambiance in Army Navy is like an army barracks.

But I think I prefer the cozy and feminine ambiance in Sandwicheese.

2. Menu

Both menus have burgers and sandwiches on them, although Army Navy wins on this aspect because they also offer plenty of side dishes like fries.

3. Pricing

Both restaurants have reasonably-priced dishes, but I think the food in Sandwicheese is a bit more worth the price, with most items on the P120-P170 price range.

4. Packaging

I don’t normally include this as a criterion, but I think it was really a mistake for Sandwicheese to wrap their sandwiches in paper. Why?

Because of this. I think they should implement a different system for people who plan to dine in.

5. Cheese Sandwich

Here is where the battle really begins. Let’s start with the cheese steak from Army Navy, the Starving Sailor Sandwich (P225)

The Starving Sailor Sandwich was jam packed with meat, but Douglas and I didn’t feel that the meat had a prominent beefy flavor. The meat to bread ratio was also highly uneven. It did have good cheese, though.

Douglas and I preferred Sandwicheese’s Drippin Roast Beef (P160) sandwich. The beef was a little bit under seasoned at first, but it was nothing a few shakes of salt and pepper couldn’t fix. The cornbread that they used for this sandwich was flavorful and delicious, but I think it was too soft to hold the whole thing together. Overall, though, it was a great sandwich.

5.2 Other offerings

We also got a Steak Burrito (P190) from Army Navy. I didn’t like it at all. The lettuce made it feel like a salad wrap rather than a burrito. The meat also left much to be desired.

Meanwhile, this Hickory Shredded Pork (P160) sandwich was a delight to eat. The sauce was a little overpowering, though, but overall it was great.

Overall Verdict: We didn’t get to try a lot of things from either restaurants, but for now Douglas and I prefer eating at Sandwicheese. Of course, we still haven’t found a substitute for our favorite sandwich from Elbert’s, but I think Sandwicheese is good enough to answer our cravings.

Sandwicheese

and

Army Navy

Katipunan Ext.

Quezon City

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

With and For Love,

Rina Caparras and Douglas Chong

Visit: Yummy Date Night on Facebook!

#Sandwicheese #Katipunan #Food #Where to eat #Sandwich #Army Navy #Burrito #Starving Sailor #Hickory Pulled Pork #What to do #Where to go #Restaurant #Ateneo

Date 88: Nomama Artisanal Ramen

88 Nomama Artisanal Ramen

For Tumblr Dashboard Viewers, click HERE for best viewing.

There are truly some days when you want something good and something new, but you don’t want to travel too far to get your fix. You don’t want the hassle of going to a different city because you’re stressed, tired and you’re just looking for a place to unwind. But you don’t want a boring place; you want a place that’s fresh, new and exciting.

Enter Nomama Artisanal Ramen. It was the most logical choice for Douglas and I to go here because it’s near, convenient, and yet it’s somewhere we’ve never been to. Even the concept for Nomama spells its freshness: its name is a play on the peg, “Not your mama’s ramen.” In Nomama, you can’t simply expect dishes that we’ve all seen or heard of somewhere before, because it dares to do more. (But be prepared to pay more, too. :p)

The interiors are clean and simple. Just solid black and white colors over unfinished concrete as well as wooden furniture.

For starters, we got this serving of Beef Curry Rib Gyoza (P170). The concept itself seemed promising, but the thing that arrived on our table was a bit underwhelming. I think the chef could have done more, presentation-wise. You can probably agree, based on the picture.

I found the amount of meat inside each gyoza lacking, and the sauce a tad bitter. To give this dish some merit though, for some odd reason, Douglas said he enjoyed it.

But thankfully this serving of Fresh Tuna Spring Rolls (P290) landed on our table at the same time that the gyoza did. Fresh, sushi-grade tuna and alfalfa sprouts wrapped in translucent wrapper, surrounded by dollops of chili ponzu dressing, with some bits of arugula and pureed avocado... this dish is everything that an appetizer should be: light, delicious, and makes one eager for what is to come.

For my ramen dish, I got this bowl of Ox Tongue and Chili Tofu (P290) ramen. I particularly liked the broth: it was rich and perfectly spiced. The slices of ox tongue were a delight to eat. The noodles, however, were too soft and lacked character altogether.

As for Douglas, he got this bowl of Nomama Ramen (P290), which, I assume, is Nomama’s take on a classic Japanese ramen. The flavors of the broth are decidedly more accessible, with its miso-sesame flair. However, the noodles, yet again, fail to impress. The chashu on the side is tender and delicious, but still pales in comparison to the chashu from Ramen Bar.

Most people enjoy this ramen for the egg. I won’t go through the trouble of describing it, for I fear my words will just ruin the experience. Just try it for yourself.

Overall Verdict: Go to Nomama for out-of-the-box dishes that still cater to the not-so-adventurous (like me). With classic flavors presented in original styles, you’re sure to find something to love. We’ll be back to try their rice meals and other offerings.

Nomama by Chef Him Uy de Baron G/F FSS Bldg 2, Scout Tuason cor Scout Castor St., Quezon City, Philippines Email: [email protected] Mobile: +63 917 522-8272/ Phone: +632 5422558 Facebook: Nomama

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

With and For Love,

Rina Caparras and Douglas Chong

Visit: Yummy Date Night on Facebook!

#Nomama Artisanal Ramen #Food #Japanese #Where to go #where to eat #ramen #Chef Him Uy de Baron #Japanese restaurant #gyoza #ox tongue and chili tofu #soy egg #tuna spring rolls #beef curry rib gyoza

Date 87: Moshi Moshi

For Tumblr Dashboard users, click here for best viewing.

Moshi Moshi is a new Japanese restaurant located in Regis Center, the newest building in Katipunan Avenue. Despite the restaurant’s close proximity to my university, however, I wasn’t really that excited to try Moshi Moshi because I thought the concept wasn’t all that exciting: they serve mostly Japanese rice bowls in student-friendly prices. Douglas and I eventually gave it a try one day, though, and here’s how it went.

We liked the ambiance in Moshi Moshi. It was relaxing and spacious.

Douglas got himself a bowl of Chicken Teriyaki Don (P135). He was pleased with the juicy and crispy texture of the chicken and the rich, sweet sauce. He was also glad that Moshi Moshi uses Japanese rice for their rice bowls.

Meanwhile, I got a bowl of Katsu Currydon (P165). The curry was overflowing with carrot chunks and potato chunks, but the pork cutlet itself was a bit thin and lacked impact altogether. I was definitely pleased with the deep, spicy and sweet flavor of the Japanese curry though, enough to make me want to return to this place again.

We had a plate of Gyoza (P65/95 for 3/5pcs.) on the side. It was just okay.

Of course, we couldn’t leave the place without ordering a plate of my favorite Japanese street food, Takoyaki (P40/55/90 for 4/6/10pcs). The takoyaki was a bit softer than what I’d prefer, and the sauce was a little bit sweeter than what it should be, but it was generally good enough for its price. I wish the octopus slices in each piece of takoyaki were bigger though, so that they would really make an impact in terms of taste and texture. But I'm glad they didn’t stuff it with shredded cabbage. I hate cabbage.

Overall Verdict: Moshi Moshi is a good place for people who are hankering for Japanese food but don’t want to spend an arm and a leg. I would go back here if I’m craving for reasonably-priced rice bowls, but I wouldn’t go here if I were looking for something that would blow my mind.

Moshi Moshi

2nd Flr. Regis Center

Katipunan Avenue

Loyola Heights, QC

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

With and For Love,

Rina Caparras and Douglas Chong

Visit: Yummy Date Night on Facebook!

Date # 86: Mango Tree Bistro

Last Monday, Douglas and I tried out Mango Tree Bistro, a popular restaurant located in Trinoma Mall. They serve authentic Thai dishes in a contemporary and inviting setting.

The first thing you'll notice about Mango Tree Bistro is the sleek and modern interiors. The black and violet motif makes this place look hip and inviting, although it might push away people who prefer dining in a well-lit environment.

One of the best things about Mango Tree Bistro is the service. The servers are well-trained and they have a very good knowledge of the menu. That’s important in a restaurant where the food is not that familiar. I honestly felt illiterate while scanning the menu, but thankfully the servers were there to help me.

The first thing that arrived on our table was a plate of Thod Mun Goong (P300). Crunchy on the outside and chewy on the inside, I understand why these shrimp cakes are a crowd favorite. Personally, though, I don't think I'd order it again. I didn’t really find anything that special and unique with the dish.

Then came our bowl of Gaeng Ped Nua (P380). This beef curry dish was one of our favorites of the day. The chef had mixed in coconut milk with the curry so it had a light and creamy flavor. The spiciness was just right: it felt a little prickly to the tongue at first, but later you’ll get used to the light kick. It’s a bit sweet and tangy, and overall a great dish that could please any palate. It’s perfect with a bowl of plain jasmine rice.

Mango Tree Bistro’s Thai Iced Tea (P80) was like milk tea with crushed ice. It’s great with spicy dishes because it can cool your taste buds easily though it might not be that effective in cleansing your palate.

I came here wanting to try the Gai Satay (P250). These grilled chicken skewers came with peanut sauce and vinegar although I recommend just dipping each skewer in the peanut sauce since the vinegar doesn’t really help that much in terms of flavor. The meat was juicy and delectable, and it truly absorbed the flavor from the marinade. I think you’ll find the serving size a bit bitin, though, since they only served a few small skewers.

Douglas insisted that we order Pad Thai Goong (P350), one of the most iconic dishes in Thai cuisine. With fried rice noodles, bean sprouts, crushed peanuts and juicy shrimps… how can you go wrong? One of the things I like about this Pad Thai is that it had a good balance of sweet, sour and salty profiles. The intensity of the flavors is not that strong, though, so I recommend you cleanse your palate first before trying out this dish.

Overall Verdict: We thoroughly enjoyed our experience in Mango Tree Bistro and we’ll definitely come back to try it again. Although Thai cuisine isn’t really something that’s familiar to all of us, I’m sure that the servers will help you find what you’re hankering for on the menu. The prices are a bit steep, but it’s just what you’d expect from a mall restaurant. Highly recommended.

Mango Tree Bistro

3rd Lvl. Trinoma Mall

Edsa Cor. North Ave.

Quezon City

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

With and For Love,

Rina Caparras and Douglas Chong

Visit: Yummy Date Night on Facebook!

#Mango Tree Bistro #Trinoma #Mall #Where to eat #Where to go #Pad Thai #Thod Mun Goong #Gai Satay #Gaeng Ped Nua #Food #where to bring a date #What to do #North Avenue #Quezon City #Thailand #Thai Cuisine

Date # 85: New Bombay

Date 85 New Bombay

For Tumblr Dashboard Viewers, Click Here for Best Viewing.

I’m honestly falling in love with Indian food. I don’t really have a high tolerance for anything spicy, but it’s great to be daring once in a while. I was also looking for something new since it’s the new year. That’s why Douglas and I went to the Podium Mall and tried out New Bombay, a relatively well-known establishment known for authentic Indian dishes.

The restaurant is small, but it’s thankfully not cramped. It’s also good that the Indian decorations aren’t overdone.

New Bombay has a diverse menu—they have a wide variety of curries, appetizers, vegetarian dishes, tandoor-grilled meat, and even different kinds of bread and rice. I’m not sure about these prices, but I’ll give you the general range. :p (we forgot our receipt :|)

We ordered New Bombay’s bestseller, the Mutton Rogan Josh (~P250). The server asks whether you want your dish to be mild, medium or spicy. We got our Rogan Josh in full spice.

The mutton was so tender that it crumbles with no resistance—that’s an achievement, since mutton is usually known to be tough because it comes from adult sheep. Try this if you want a stew that’s peppery and hot.

If you want something that has more approachable flavors, try the Chicken Tikka Masala (~P200). Tikka Masala is a creamy, tomato-ey, spicy stew. It’s tangy from the yoghurt and tomato, while also rich and spicy from the cream and chili. New Bombay tops their Tikka Masala with grated cheese, which adds a beautiful highlight in flavor.

The chicken was tender and had absorbed the flavors well. This is perfect to eat with flat bread, since you can mop up every drop of the sauce.

Douglas insisted on ordering rice, so he got this platter of Saffron Rice (P~180). You can see that the rice is bright yellow from the saffron. I didn’t have any of the rice, so I can’t speak much about it. Douglas said it just tasted plain, though.

What I had was the Roti (~P100). This was perfect with the stews we ordered because it sopped up the sauce so well. Roti is lighter than naan so we went for this instead.

Overall Verdict: I’m not really going to make a definite assessment since I’m just beginning to discover Indian food. But I will say that I was pleased with everything that we ordered except the rice. The food was reasonably priced and delicious.

New Bombay is also great if you have vegetarian friends who want to go to a restaurant where they could have more options.

New Bombay

5th Flr/Podium Mall

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

With and For Love,

Rina Caparras and Douglas Chong

Visit: Yummy Date Night on Facebook!

#new bombay #indian restaurant #food #where to go #where to eat #podium mall #ortigas #authentic #rogan josh #mutton #chicken tikka masala #curry #tandoor

Date # 84: Yabu: House of Katsu

For Tumblr Dashboard Viewers, Click HERE for best viewing.

Douglas and I were eager to go out after our grueling midterms week. We wanted to try this new place at SM Megamall Atrium called Yabu: House of Katsu, since it’s been making quite a buzz in the local foodie community. We’ve heard the rumor that the legendary Kurobata Black Pork was being served in this restaurant and so we wanted to see for ourselves what this place was really about.

The restaurant was spacious and inviting. Plus points for the manga-style mural on the walls.

For starters, we ordered two Jumbo Oysters (P100/pc). Sourced from Hiroshima, Japan, these oysters are sumptuous, delicate and are packed with the subtle taste of the sea. The tartar sauce on the side goes effortlessly with the oyster, creating a well-balanced, wonderfully executed dish.

Of course, we came here for the Kurobata Pork Set (P515) and so we ordered two. Just as the name says, Yabu uses US Premium pork, also known as the Berkshire Black Pig. The menu calls it the “Kobe beef of pork,” and with that description, who wouldn’t bother trying it? It’s served with a bowl of miso soup, a bowl of Japanese rice, some fruits on the side, as well as a mound of shredded cabbage. The cabbage is refillable, so you can always ask for more.

There’s a ritual to preparing the tonkatsu sauce in Yabu. You have to grind the sesame seeds in a special bowl and then mix in the tonkatsu sauce. It’s fun to do on your own, but you also can ask the waiters to grind the sesame seeds for you.

We were impressed by how tender the Kurobata Pork was. It’s true: you can slice it with your chopsticks, and it melts so easily in your mouth. Taste-wise, however, it didn’t make that much of a difference. Unlike Kobe beef that has a rich, beefy flavor compared to normal beef, the taste of Berkshire Black Pig wasn’t all that special compared to the normal pork they serve here in Yabu.

The best part was the batter: it was crisp and thick enough to make an impression, but thin enough to still put the meat in focus. You can just observe how the individual bread crumbs are so long and light.

To compare, we had a side order of Hire Pork (P110). Yabu’s Hire Pork is sourced locally, and is delivered fresh, not frozen. This has no pork fat attached to it, so it’s supposedly leaner. It’s definitely tougher than the Kurobata Pork, although it doesn’t really lose that much in terms of taste. I’d rather have this next time because it gives better value for your money.

Overall Verdict: It’s quite a treat to have our very own authentic Katsu restaurant here in Manila. I don’t think I can ever appreciate any other tonkatsu that’s not from Yabu again. But I guess it’s more worth it to just order the Hire Pork Set or the Rosu Pork Set rather than the legendary Kurobata Pork Set. But that’s just me—maybe there was just something off with the pork the night I was there. I plan on visiting again.

Yabu: House of Katsu

SM Megamall, Atrium

2nd Floor

Mandaluyong City

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

With and For Love,

Rina Caparras and Douglas Chong

Visit: Yummy Date Night on Facebook!

#Berkshire Pork #Black pig #Food #Japanese #Katsu #Katsudon #Kurobata Pork #Tonkatsu #What to do #What to od #Where to date #Where to eat #Where to go #Yabu #Yabu House of Katsu #marbled pig #sm megamall #Mandaluyong

Date # 83: Red Garlic Bistro

For Tumblr Dashboard Viewers, Click Here for Best Viewing.

One of my foodie friends Deane recommended this newly-opened restaurant in Katipunan extension called Red Garlic Bistro. I was immediately impressed when I read about the reviews of the place online, so one day, Douglas and I came to this place bringing high expectations.

Red Garlic Bistro Café is owned by Chef Vincent Rodriguez. The RED stands for “Read, Eat, and Drink,” because you can stay here for hours reading the large collection of magazines on display or just chatting the afternoon away with drinks.

The food here is very comforting—they serve mostly grilled meat, pizza, pasta, sushi and dessert. Their menu reminded me of Torch’s, although I personally liked the concepts as well as the execution of the dishes better in Red Garlic.

The first thing we ordered was the Santiago Chili Poppers (P195), which is basically green chilis stuffed with chili con carne, wrapped in jalapeno batter, and then finally served in a shot glass that has sauce at the bottom.

At first bite we knew it was a winner. There was an unexpected flavor contrast with the tomatoey chili con carne, the hot chili, and the tangy sauce. It had everything that I look for in a good appetizer.

The second dish that came out was the Tazmanian Devil Roll (P385). I personally don’t like sushi rolls with so much stuff in them, I prefer the simple rolls that you can get in authentic Japanese restaurants. But this Tazmanian Devil Roll was an exception. The sweet, kabayaki-like sauce drizzled on top of the sushi rolls contrasted with the light cream cheese filling, while the wasabi batter provided a variety in texture. This is something I could eat every day.

Douglas didn’t want something too heavy and so he went for the Norwegian Salmon Duo (P385). In this dish, the Norwegian salmon fillet is topped with two kinds of sauces: a chipotle one and a pistachio basil sauce. I don’t know which one I preferred more, since neither of them was really the factor that made this dish good. What made it good was the fact that the fish was perfectly cooked: the flavors of the salmon shone and it was juicy just the way it should be.

This dish isn’t my favorite from all the things we ordered from Red Garlic, but it was still very good.

Lastly, we had the Tomahawk Porkchop (P485). Another impressive dish: the pork was cooked all the way through but retained its natural juices, though Douglas said it wasn’t as tender as he hoped it would be. The outer portion of the meat was glazed with sweet barbecue sauce, so if you’re really one for barbecue sauce, this one is a must-try.

Overall Verdict: It was really a treat for us since everything that we ordered was excellent. It was a good decision to celebrate our monthsary here. Although the food may appear to be a bit pricey, you actually get what you pay for. We’ll come back to try more of their offerings someday.

Red Garlic Bistro

218 Blue Ridge

A Katipunan Avenue (near Army Navy and Conti's)

1110 Quezon City, Philippines

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

With and For Love,

Rina Caparras and Douglas Chong

Visit: Yummy Date Night on Facebook!

#red garlic bistro #katipunan #best place to eat in katipunan #food #tomahawk #chef vincent rodriguez #where to eat in katipunan #where to bring a date #where to go #what to do #santiago chili poppers

Date # 82: Komrad: Mao's Hunan and Sichuan Kitchen

Date # 82: Komrad: Mao’s Hunan and Sichuan Kitchen

For Tumblr Dashboard Viewers, Click here for best viewing.

There are days when Douglas and I just go wherever our feet take us. That’s how we ended up in Komrad, a new Chinese fusion restaurant in Eastwood. I’ve never heard anything about this restaurant before, but there was something about it that made me want to try.

Komrad banners food from the Hunan and the Sichuan provinces, which are both known for the liberal use of spices in their cuisine. As opposed to the usual Cantonese restaurants that we’re used to, Komrad explores the rich diversity of Chinese food.

When I passed by Komrad the first time, I was instantly taken aback: the small restaurant was filled with loud, festive red colors, with golden accents, and it featured a large, imposing mural of Chairman Mao wearing a chef suit on one side. Douglas commented that if they had built this restaurant in China, they’d get arrested. Haha. Quite a ballsy choice for decoration.

We had Bottomless Red Iced Tea (P106) for drinks. I normally don’t write about beverages since I almost always just order soda, but this one was good. It was strong and sweet, sometimes too sweet that we felt the need to ask for extra ice to dilute the flavor. But the best part was that the staff was very attentive in replenishing the iced tea that day. You get the value you give for quite a pricey juice drink.

I recently developed a fondness for duck meat, and so I ordered the house specialty: the Five Spice Crispy Duck (P455). It sounded so good on the menu that I couldn’t wait to try it—but sadly, the dish wasn’t all that Douglas and I hoped it would be. Only the duck skin was able to absorb the flavor of the five spices, and even still, the spices didn’t shine enough. Most of what we could taste was salty, slightly overcooked duck meat, which was a real letdown.

Thankfully, our second dish, the Sichuan Fried Eggplant (P198) was everything that the first dish wasn’t. It’s composed of eggplant slices fried in batter, topped with tender slivers of pork, and then sprinkled with green onions. The best thing about this was the batter: it had a wonderful sweet flavor that went so well with the eggplant. The semi-sweet sauce was also unexpectedly very good, it complemented the juicy and flavorful meat well. It wasn’t spicy on any scale, but it was delicious.

This plate of Cumin Siomai (P135) was the last to arrive, but it more than made up for its late arrival. The dumpling skin of the siomai was nicely fried and crispy, while the filling was chunky and meaty. The taste is very much endowed with the funky taste of cumin, so if you’re not a fan of cumin, this probably isn’t for you. But for a cumin lover, this might be one of the best things ever.

Overall Verdict: The food in Komrad isn’t really authentic, and I hope you keep that in mind when you visit this place. Some people come here and expect to find authentic Hunan and Sichuan fare, and end up disappointed. Maybe if you keep an open mind to the strange but innovative concepts they have, you’ll thoroughly enjoy your food, like we did. Aside from the disappointing duck dish, the fried egg plant, the cumin siomai, and the friendly staff makes me wish to dine here again and try more of their unique offerings.

Komrad: Mao's Hunan and Sichuan Kitchen

Eastwood Mall Veranda, 2ndflr

Libis, Quezon City

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

With and For Love,

Rina Caparras and Douglas Chong

Visit: Yummy Date Night on Facebook!

#Komrad #Mao's Hunan and Sichuan Kitchen #Eastwood #Chinese food #Where to go #Where to eat #Libis #Five Spice Duck #Cumin Siomai #New restaurants #what to do #food

Trending Blogs

Recently Viewed Blogs

Yummy Date Night