Zuni Restaurant and Wine Bar

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Greenbelt 5, Level 1

June 18, 2010

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Margaux's birthday bash at Zuni.

Zuni serves continental cuisine that is simple, straightforward, and without surprises. Located in Greenbelt 5, Makati City, the restaurant has a formal set-up but has bar seating for those who want to enjoy happy hour promotions.

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Various works of art surround the main dining area, including a mural on the ceiling. Service is inconsistent, and it is advisable to ask the more senior staff to be assigned to your table to save you stress and frustration.

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A great appetizer choice on the menu is the mushrooms and escargo in garlic. The escargo is ready to eat, already scraped out of the snail shell, and very chewy. The mushrooms, similar in texture to the escargo, taste fresh and delectable in garlic, olive oil and spices.

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The French Onion Soup looks better than it tastes. The beef bouillion is too sweet but not from the onions, and has a tinge of sourness that is very discomforting.

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The Zuni salad is highly recommended. Mixed greens, including arugula, are tossed with sliced cherry tomatoes and cheese. A generous helping of beef salpicao slices are also sprinkled all over the salad, adding excitement to the dish. The beef is good on its own, but just as great with the greens and the house salad vinaigrette. Black mushrooms are also mixed into the salad. The salad dressing is a great highlight and renders the rest of the meal rather uneventful.

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The steaks are passable and marinated well, but theirs is neither the best-tasting nor the juiciest. The grilled mixed seafood celebrates freshness in creamy sauce, but may be considered bland and boring for some.

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Most of the entrees are served with some kind of rice risotto or potato, making each dish attractive in presentation and satisfying in amount.

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All in all, the dining experience for Zuni is typically unexciting. For those who crave for food that is familiar yet formal, this is the place to go to. For those who crave for food that promises something unique, this restaurant might be a great disappointment.

Kai

Greenbelt 5, Level 1

June 7, 2010

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It was because of my friends incessant call to join them over dinner (probably just to have me capture this pic to their favor) that brought me to this place..

It was my first time to hear a neo-Japanese cuisine. Kai is one resto that offers just that. Simple, modern and minimalist – these 3 words describe what the place is like. Its interiors with clean lines create an almost Zen-like atmosphere. It has ample breathing and seating space where you can enjoy a quiet night of good food and warm atmosphere. No loud music or boisterous laughter from a group of people. The place is dimly lit but still a perfect place to impress a date. Their food is of the highest quality plus the presentation was impressive.

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For appetizer we had California Maki (P160), 6 pcs. per order. They were so good and each piece was quite big. The Wasabi Oyster Tempura (P200) is another must-try. The oysters were fresh and still juicy on the inside and perfectly cooked on the outside. We loved it! For the main course, we had their Soft-Shell Tempura (P390), and Pork Tonkatsu (P250). I swear, their tempura was a total knock-out! Never had tempura this good. It was the most delicious and tastiest tempura I’ve ever tasted in my whole life. Other tempuras fail in comparison. The pork tonkatsu was also big and filling. Serving portions were good for 2 or even 3.

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For drinks, we tried their watermelon mint shake and grape shake. I failed to taste the mint in the watermelon mint shake. The grape shake was better.

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We found their price to be reasonable since we’re paying for quality and the ambience. This place is recommendable. I’ll definitely go back there for their tempura and try their other stuff, as well.

Chelsea

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Serendra Piazza, Bonifacio Global City

June 27, 2010

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Only months into its introduction, Chelsea Market and Café already enjoys name recall. The mere mention of it creates visual images of things jaded palates yearn for. And with a sumptuous array of choices, one may be tempted to stick to the familiar but no, a visit here would be wasted in such a case.

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Inspired by New York’s Chelsea district, this community market cafe with an open kitchen exhibit stands out from the surfeit of Manila’s restaurants. It combines a deli, a gourmet food market, a bakery with fresh pastries and breads, a neighborhood coffee bar, and a hip city bistro. Incredible food with sharing portions is its main focus, and the key is in expert use of ingredients as well as creative presentation. As Executive Chef Sau del Rosario puts it, “Here at Chelsea, we aim to create dishes that our guests come back for.”

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The diversity of Chelsea is apparent in its American-Italian fare that consists of an array of amazing choices that include the Roasted Prawns & Prosciutto Pizza with Preserved Lemons, the Grandma’s Sausage & Meatball Stew Pasta, Herb Walnut Crusted Chilean Bass, and the Pan-Roasted Gourmet Sausages. Another dish that is guaranteed to make anyone seriously consider turning gourmet is the Garlic Rosemary Lemon-Roasted Chicken with Wild Rice Pilaf and Kalamata Olives. Even with the tasty chicken meat as its centerpiece, the dish’s accompaniments are also worthy of diners’ undivided attention with a unique glaze that adds to the intensity of flavors.

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The mouth-watering line-up doesn’t end there. Some of the other popular menu items that guests come back for are the Molten Cheese Risotto Balls, the Jalapeno Cheddar & Emmenthal Cheese Fondue, Morrocan-Style Lamb Shank Tangine with Roasted Carrots and Zucchini, and the New York Style Peppered Pastrami Melt. Melding suburban living in a city setting, Chelsea’s design reflects the community feel with comfy banquettes and pillows, distressed brown leather sofas, communal butcher block and picnic tables, al fresco ‘Lion’s Claws’ café tables, board games, daily bulletin board, magazine and news stand, and internet kiosk.

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The restaurant’s interiors are bright, cool and casual, inviting diners to enjoy a sumptuous yet laid-back meal without the restrictive formalities usually associated with fine dining. Friendly restaurant staff and an elegantly furnished atmosphere set diners at ease. And aside from its specialties, Chelsea offers a variety of unique, flavorful refreshers, delectable desserts, wines & spirits.

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Private blog "My True love in Life"

Abe

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Serendra Piazza, Bonifacio Global City

June 3, 2010

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Abe is always abuzz – 8:45 pm reservations on a Monday night (!) was already backed up with the operator telling me there were six parties ahead of me. I suspect that Abé’s popularity is due only in part to its location at hotspot Serendra. The food is really its drawing factor – it’s just too good.
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Pronounced AH-beh, it’s a term of endearment, a Capampangan word for friend, and the nickname of Emilio Aguilar Cruz, legendary restaurateur Larry Cruz’s father. Abé was, aside from being an accomplished writer and artist, a gourmand. I read that he had a passion for eating out and looked down on what he called “fake” fancy food.
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The interiors of Abe remembers the man through a glass sketch situated at the entrance as well as looming snapshots of his life that adorn the walls. In one nook where I’m lucky enough to be seated is a memorabilia corner filled with Abe’s paintbrushes, his eyeglasses, and even some yellowed pages of script. It’s an impressive and reflective view of one who was obviously a great man.
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And the food is equally so. Sisig (p155) starts us off on an authentically Capampangan note together with the lumpiang pica-pica (P95) notched up with tangy vinegar worthy of a head-rattling HOO-AH! This seems like the right place to order kare-kare (P425) and I don’t regret it. Good kare-kare has to be meaty first of all, with a good balance of quivering fat (litid et al) and meat. Then the whole thing has to be swimming in a peanut sauce so rich and slowly simmered that it glues lips shut. Abe’s kare-kare satisfies on all counts and I want to just swoon to the floor. I order extra peanut sauce, the better to drown my green mangoes and bagoong in.
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For dessert we fought over Claude’s Dream (P105), which in reality has become my dream: gently softened macapuno ice cream is the pool in which buko strips and pandan gulaman swim oh-so-languorously, with an occasional crunch from pinipig kernels contributing crunch. And when I’ve reached the bottom of the bowl, I want to lick it clean. Turon (P65) never fails to please and this one has been glamorized with the addition of langka (jackfruit) and ube. The best part is when the crunchiness of the wrapper yields to the warmth of the banana giving in to the chill of the vanilla ice cream — a spectacular tour de force. The suman sa latik comes with coconut jam that has been heated, contrasting two levels of warmth and a sticky sweetness that is impossible not to surrender to.
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If you find yourself having to wait in line for a table at Abe, do so wholeheartedly. You won’t regret it.

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Private blog "My True Love in Life"

Gaudi

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Serendra Piazza, Bonifacio Global City

May 19, 2010

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If it´s your first time to dine in this Spanish restaurant, you should try their Pintxos – Gaudi´s version of tapas, Paellas - try their bestseller Paella de Cordero con Setas (lamb and shitake mushroom paella) or Arros amb Crosta (Mixed paella with crusty egg topping). If you´re a meat lover, house specialties include Chuletón Villagodio: U.S. Certified Angus Beef Brand Prime Rib steak served at your table where you finish off the cooking process by searing the meat slices on a ceramic plate burner. This dish has been rowned the best steak in Manila. Or try Lechazo al horno: Tender, mouthwatering roast suckling lamb. And of course, Cochinillo al Horno- roast suckling pig. For fish lovers out there, Try the Rape a la Vizcaina: monkfish in a delicate red pepper and tomato sauce or the Lomo de Mero Dos Salsas: Pan-fried Chilean sea bass with pureéd piquillo pepper and squid ink sauce.

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On to the desserts, Most of it are home-made from old recipes handed down from various generations. Definite must try's include Flan de la Abuela: Grandma´s leche flan or Tocino de Cielo: egg yolk custard. If undecided, one can go for the Detodunpoco: which literally means a little bit of everything.

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Now, what to drink… Gaudi has a wide selection of coffee, liquor, and wine. Gaudi´s winelist is carefully selected and quite ample. Main emphasis is on wines from the various wine-producing regions in Spain but includes new world wines from Chile, New Zealand and Australia. Our house wines are excellent and are the most inexpensive in Manila with prices starting at P90 for a glass of wine. Gaudi also made it to the top 10 Independent Wine Lists.Their Sangria is also one most popular ones in Manila, it has gained recognition in a number of contests and tastings.
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Private blog "My True Love in Life"

Thai Patio

Greenbelt 5, Level 1

May 26, 2010

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We tried this resto last January, wherein they were still at their soft opening. We were attracted by the interior of the place, and that's why we decided to give the place a try.

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The place was a bit small as compared to the other restaurants located in Greenbelt 5. We were ushered inside by the friendly waiter. We were seated to those sofa-type tables. I must say, the seat was too narrow, as I am accustomed to wide seats. Then the menu was handed over to us.

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As for the food, we ordered fresh spring rolls, green curry with free range chicken, vegetarian pad thai and 2 glasses of thai iced tea.

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The food verdict? Let's just say that it was the fastest dinner we ever had (We usually spend 1-1.5 hrs eating dinner). 10 minutes after the food was served, we asked the waiter to wrap up things and to get the check. The waiter even asked my companion "Ma'am, hindi po ba masarap yung pagkain?" We just told him that we're really not that hungry and that's why we're having it to go. The fresh spring rolls were refreshing. I actually liked eating them. But the green curry chicken, a big no-no. Jatujak's version is much better than theirs. Vegetarian pad thai.. ate a piece of it, then never touched it again. Something in it is a bit overwhelming. The Thai Iced Tea was delicious. It tasted like Quickly's Chocolate Milk Tea. If I would be coming back here, I would only order the Thai Iced Tea.

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Our bill was Php 3,600+. Way too expensive for a dinner we didn't even get a chance to really eat.

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We still gave the waiter a tip, as for their service is definitely good.

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Private blog "My True Love in Life"

Fely J's Kitchen

Greenbelt 5, level 2

May 6, 2010

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The interiors of Fely J's remind me of a traditional Filipino home with a feminine touch complete with intricate floral designs and light pink painted walls. Each table has a big orchid centerpiece which I truly love!

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Surveying the buffet spread that the kitchen team has prepared for this special occasion, I see a fusion of Asian and Filipino dishes such as the: Vietnamese Fresh Spring Roll (P225) and Fresh Lumpia Ubod for starters, the Thai Shrimp and Pomelo Salad (P245), Namit Nangka sa Gata (P245) and the Nippon Surprise (P275) for the salad offerings, there's the Tilapia with Sweet Plum Sauce (P385), Ginataang Gulay at Hipon (P245) and the Lamb Kaldereta (P395) for their main dishes, and lastly, do not ever miss out on the Dilis Rice and the Char Kuey Teow (P395) to accompany the yummy main course dishes. Of course, a meal will never be complete without a sweet ending. They offered a platter of Fresh Fruits and my new found favorite -- the Maja Blanca.

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The two starters were pretty so-so simply because both lack the ZING! that I was looking for especially in the Vietnamese Spring Roll. However, an accompaniment of a tasty peanut sauce might just do the trick.

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The salads on the other hand will be one of the reasons why I'll definitely go back to Fely J's. I love how they mix local ingredients but giving the dish a unique identity. The Thai Shrimp and Pomelo salad, for instance, is a blend of pomelo and shrimps with peanuts and mint served on a cute cocktail glass.

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While enjoying the music and slowly savoring the freshness of my salad, I was also excited to move on to the main course. For one thing, the Lamb Kaldereta simply looks inviting especially when paired with the Dilis rice. mmmm...

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Thank God I was not disappointed as both dishes successfully passed the taste test with flying colors! The Lamb Kaldereta reminds me of Abe's Lamb Adobo which I will always go back for. It's perfectly cook just how a lamb meat should be. Stewed with onions, olives and other herbs, this dish is just bursting with flavor that will make you skip your carbo-diet for one night as you reach out for your second (or make that, third) serving of rice.

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The Ginaatang Gulay at Hipon has sauteed shrimps and veggies with coconut cream and spices. It's your feel good Filipino food that Mom would always prepare after a long day at work.

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What we enjoyed most about trying out new restaurants is when we see the creativity of the chef in creating a new yet very familiar dish. It's an interplay between going with the well-loved but giving it a new twist to make it more refreshing for the palate. One example is the Dilis Rice. Prior to this visit, I've been reading and hearing tons of raves about the rice. Friends would even tell me to "be sure to order the dilis rice!". Thank you my lucky stars as this was served during the lunch giving me the chance to try it out myself. Looking at it closely, its actually piping hot steamed rice with garlic dilis on top. Hmm.."nothing that spectacular from the looks of it", from the looks of it. It wasn't until I ate this with my Lamb Kaldereta that I was able to fully appreciate this creative specialty. The dilis gives off a salty, garlicky taste to the plain rice which perfect complements any flavourful dish. It's actually like garlic rice with a twist. I absolutely love it!

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Making sure we save space for dessert, We found ourselves back at the buffet table right after our dinner plates were cleared. With a wide spread of colorful fruits and native delicacies, I settled for the Maja Blanca, since I'm a fan of kakanin (glutinous rice desserts), and a piece of Banana-Langka Turon. The latter was yet another ordinary offering while the Maja Blanca was really good! It has just the right amount of sweetness, creaminess and stickiness that, in fact, makes it very addicting.

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It was a pleasant evening getting to know more about Fely J's and what it has to offer. It's a perfect place for families who are looking for good ol' home cooking with a creative twist. Price ranges from P200 to P395 therefore it's wise to prepare at least P400 per head. Fely J's Kitchen is here to treat us with a different twist in Filipino and Asian cooking. It veers away from the traditional native dishes and instead adds a motherly touch to each dish. Following the words of a famous soldier who landed in my beloved home province Leyte..."I shall return!"

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Private blog "My True Love in Life"

Lorenzo's Way

Greenbelt 5, Level 1

April 28, 2010

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Before heading home from a weekend getaway yesterday (which I am going to share with you all in my travel blog), We visited Greenbelt first to meet a good friend and to grab a late lunch. Not really knowing what food I want to eat, we wandered around the place. Have you ever experienced getting hungry and yet do not know what you want to eat? What cuisine you want to have? What food you want to enjoy? Well, I experience that sometimes. After minutes of rounding up the entire area of Greenbelt, I thought I saw a nice restaurant along the stretch of Greenbelt 5 which wasn't there (I thought) the last time I dropped by.
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That's when I saw Lorenzo's Way.
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Recently opened its doors to the public last March 2, Lorenzo's Way is the newest restaurant in town. Even though it's a new food place, it is also familiar. Now why familiar? Well it's because Lorenzo's Way is a member of the LJC Group.
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As we wound our way to my table, my eyes feasted on the lovely and cozy hues of the restaurant's interiors. They played with different wood stains such as oak, walnut, maple and mahogany. The subdued lighting added drama to the entire space. After being seated, the menu was handed to me which I excitedly opened.

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Their menu consists of various dishes borrowed from the other restaurants of the LJC Group. I recognized dishes from Abe, Bistro Remedios and Cafe Adriatico. Lorenzo's Way is like this CD compliation of artists under one record label containing all of their best hits. After placing our orders, the wait staff served us 2 small glasses of iced tea on the house. Must be their welcome drink to their diners.
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Our orders arrived after 15 minutes and Man.., was I glad to get their fish dish.
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The Pla-Pla was the bomb. I saw this dish when I ate in Abe. Since then, I've been dreaming about the fried Pla-Pla. Good thing Lorenzo's Way is offering the dish. The gigantic Tilapia came with mustasa or mustard leaves and my super favorite, Burong Hipon. Made with fermented rice and shrimp, I first encoutered this in a restaurant in Greenbelt 3 called Ebun years back. Then I met Burong Hipon again in Fely J's.
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The buro complemented well the fried Pla-Pla. The creaminess of the buro plus the bitterness of the mustard leaves and the flavor of the fish meshed perfectly. I was like a kid giddy with happiness realizing that her dream came true. The Knockout Knuckles or what we often call as Crispy Pata was delectable. The skin was undoubtedly crispy. The toasted garlic gave that oomph to the dish. By the way, the dish can satisfy up to 4 people.
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We were supposed to get desserts but we don't have the room anymore. I am sure that there will be a next time.

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Private blog "My True Love in Life"

Mr. Jones

Greenbelt 5, Level 1

April 14, 2010

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Sweet and Creamy Pineapple Apricot and Canadian-style Double Smoked Bacon Macaroni, Old Bay and Fresh Dill Prawn “Louie” with Caper Berries and Truffled Egg Salad with Black Caviar… Definitely a Mr. Jones’ house specialty! Three’s a good company especially with these wonderful starters!

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Melted “Old Bay” Crab and Dory Thermidor PHP 375Hollandaise and Mornay sauce, Wilted Spinach, Herb Rice Pilaf and Fresh LemonWicked Truffled Mac and Cheese PHP 375Mac and Cheese is definitely an American diner’s favorite but Mr. Jones version is sinfully delicious being baked with 3 types of macaroni, 4 cheeses, Canadian-style double smoked bacon, baby Portobello mushrooms, green peas and drizzled with Truffle oil. Now who wouldn’t love that gourmet addition of truffle and Portobello mushrooms?

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Private blog "My True love in Life"

Fish Out Of Water

Greenbelt 5, Level 3

March 3, 2010

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The restaurant is a high-end version of Red Crab with a simple well lighted ambiance, wavy ceiling and a kitchen with circle windows that resembled those in the submarine. The service crew was friendly and you can easily feel at home despite its modern ambiance.

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The food is a fusion of Kapampangan and European/ Mediterranean cuisine. I must admit, it was an interesting mix and the concept works. We ate on the first day of their opening and the appetizers, entrees were quwas not yet available) which were reasonably priced for a 5-course meal with a serving size that may be good for two people.
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[Set C] Smoked Fish Samosas. with pureed roasted vegetables. The smoke fish pate used in the samosas was a winner. It was creamy and not malansa.
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[Set B] Fried Froglegs with Peach Chipotle Sauce. Only the Capampangans can make this look and taste good. It taste like chicken with a texture of seafood meat. The sauce had a sweet peach taste.
Autumn Pumpkin Soup with Roasted Kasuy and Bacon. Order an extra serving of this soup because the pumpkin soup explodes with the accent taste of the kasuy and crispy texture of bacon.
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[Set C] Warm Saluyot Salad with Wild Berry Vinaigrette. Just a friendly advise from a blogger, include more saluyot leaves into the salad and please improve the vinaigrette.
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[Set B] Grilled Chicken Couscous Salad with Herb-Yogurt Dressing. The chicken and couscous mix was devastated by the herb yogurt dressing. I love couscous and this was not the way to enjoy it.
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[Set C] Grilled Sarangani Bay Milkfish Belly with Lucban Longganiza Risotto. This looks like your ordinary bangus belly rice topping but the risotto and the sauce makes it a sosy italian version.
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[Set B] Wild Boar Tapa with Sauteed Carrots, Raspberry Tea Couscous. I'm not a fan of wild boar tapa but I love almost anything with couscous. This is a perfect combination.
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Dessert Sampler: Tropical Sorbet, Barako Cheesecake, Dried Mango Rum Pudding. They should hire a new pastry chef if they want to have awesome desserts. Forgettable dessert sampler.

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Private blog "My True Love in Life"

Terrace at 5th

Greenbelt 5, Level 1

February 11, 2010

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We oohed and ahhed over the outdoor seating area (it faces a mini garden), the interesting restaurant design, the green and white chairs, the little white hurricane lanterns, and what would be by far the daintiest restaurant bathroom I've ever visited. But on to the food. The artichoke dip was excellent (think salty and creamy). The avocado caprese salad with grilled tomato, kesong puti and balsamic vinegar dressing was very interesting and refreshing to the palate. Audrey had baby back ribs with red rice -- tasted good but I must admit it was nothing fantastic. Margaux had arroz ala cubana (much to our consternation -- "Why would you eat something you could cook yourself?" we wailed) -- which again tasted good but wasn't fantastic, and I had corned beef with cabbage, potatoes and carrots. I can only compare the corned beef to Dayrit's and I guess Terrace fans (there were hordes of them last night) will cry out in horror at this, but...the Terrace version was a bit too dry for my taste. For the price and the size of the serving, I would still go to Dayrit's for fresh corned beef, and slather the thing with horseradish and mustard. We all loved the dessert though -- a chocolate dome with raspberries, though I stopped after two teaspoons because I could feel myself getting dizzy from all the caffeine in the chocolate. We capped the meal with good strong coffee. Would we go back? Hm...maybe for a salad, or for dessert. It's a good place to take your date to, and have a little tea party just for two.

John & Yoko

Greenbelt, Level 2

January 6, 2010

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Many would remember the John and Yoko tandem from the 50s’ most controversial couple: John Lennon and Yoko Ono. Although not explicitly said but greatly implied, this hip and modern restaurant makes use of the same East meets West concept.
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Cosmopolitan means being universal. The restaurant’s concept is to universalize Japanese cuisine and make it apt to different sorts of taste buds. You can see from its wide array of dishes (which even include pizza and pasta) that it aims to cater to anyone who has a preference for any other cuisine. So if you’re craving for authentic Japanese food, this isn’t the place for you. But if you’re looking for something new, come inside. The food served here is rather unique, so it would be hard to find another fusion cuisine with the same kind of execution. I’ve been hearing mixed reviews about this place, but from what I know, you just have to order the right stuff because some aren’t worth their price, but some are.
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The tables here are rather spacious, perfect for groups of 6 or more, but they only have a few tables for couples. Not a very date-friendly ambiance if you ask me.
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Rock and Roll (P218) . This is basically a Tempura Maki which is coated with Tempura batter and sesame seeds and then topped with a hint of Japanese mayonnaise and sauce. I enjoyed it very much, and the shrimp tails at the ends were a nice touch.
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New York Fried Maki - P278 - Unagi (eel), Mango and Cucumber. This… tasted really weird (you should have seen Fritzie’s hmm face when he tasted it—it was priceless).The mangoes overpowered the unagi (which was a very small piece, by the way), and it created a very strange taste for me. It sort of tasted like eggplant for some reason. I wouldn’t recommend this, especially for its price.
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A Pair of Chawan Mushi P128. I loved this! It’s your typical Chawan mushi with a seafood twist. What’s even more lovely was that it is served in pairs—perfect for couples! Both chawan mushis come with a whole shrimp, but you can still scoop up pieces of shrimp and kani inside. Reaching the bottom (where the glass slims down) was a challenge though, but it was worth it.

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Ika Linguini P228. This is linguini with mixed white and red sauce, topped with slices of fried squid and nori strips. I liked this dish mainly because the sauces were blended well, and the pasta wasn’t overcooked. It’s a Japanese take on a traditional Italian dish. As you would see, they were quite generous with the squid. I would say this is very much worth its price. You might want to share this with your partner because it’s kind of heavy.
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Japanese Carbonara P420. I love red sauce more than white sauce, but I’ve been craving for Carbonara for the longest time now so I ordered this. The sauce was a fusion reaction happening in your mouth—there was nothing like it. It was because the Carbonara’s sauce was not only your typical cream and cheese, but it was infused with Japanese sauce. It was the perfect East meets West meal. I can’t say the same praising for the two soggy pieces of tempura though, but it was a good try. The Carbonara itself also had bits of ham, to complement the Eastern flavors.
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The Verdict: I would say John and Yoko would be good for a couple’s casual meal right after a movie. If you plan to eat here, don’t make it the highlight of your date, but make it compliment something else. It’s a very good restaurant, though. It’s unique and modern, try it if you’re tired of the traditional Japanese meals.

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Private blog "My True Love in Life"

Madison

Greenbelt 5, Level 1

December 13, 2009

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We like the coziness of the place, typical of New York. Warm, free spirit, classy, artistic, nothing pretentious really. In fact, upon entering the restaurant, you encounter the pizza-making station replete with all the toppings. The heat coming from the brick oven will entice you to don an apron and slap together your own pizza. There’s a heavenly taste that is produced as you chomp a slice of the mouthwatering thin crust pizza The aromatic taste bursts in the mouth. Tom yum seafood pizza is my fave. We had to order a second pizza because we couldn’t get enough of it. The prawn anchovy and salsa verde pizza (served with grilled lemon), the rosemary citrus chicken, and grilled seafood linguine with tomato vodka sauce are divinely delectable. Sinful servings of mud pie and cherry cheesecake with coffee ended our sumptuous dinner coupled with a lot of fun & laughter!

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Private blog "MyTrue Love in Life"

Mesa

Greenbelt 5, Level 1

December 3, 2009

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Mesa is a new dining experience from the La Mesa Grill Group in Greenbelt. It is purely a Filipino/Asian inspired restaurant with all the basics. Sometimes they also offer very different and very unique takes on classic Filipino favorites. Like the HANGED Fried Chicken and the FRIED Lechon. Since we were 16+ (best friends) in the table, we all decided to order for sharing. We just made sure that the viands were a good mix of veggies, meat, seafood, and soup:
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Tinapa Spring Roll - A very Filipino take on the classic spring roll. It could have used a little more tinapa (smoked fish) but it was overall very good. I think the smokey flavor gave another dimension to the already perfect roll. The roll was also plated nicely giving it the illusion of quantity and elegance.
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Boneless Crispy Pata - This was probably the best dish of the evening. The skin was very crispy but it was not at all bland. It was very tasty and perfectly seasoned. The meat was moist and very tender. They did a good job on this since most of the time, the meat of the pata are usually a tad bit overcooked. Overcooking leaves the meat dry and stringy. Mesa's version was so good it disappeared from our table so fast... Everybody loved it!
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Baby Squid In Olive Oil And Garlic - Mesa's haute cuisine version of the Adobong Pusit. This was also very flavorful and we could not help but spoon some of the sauce and drippings on top of our rice. The squid were cooked pretty well and consistently all throughout the dish. A nice seafood addition to our great meal...
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Until the Pochero got in the way of an almost perfect meal... To put it bluntly, it was weird! Isn't pochero just stewed pork or beef with tomato sauce? How could they have gone wrong with that?!? The soup was a bit too gamey for me... I think it lacked some herbs or spices to at least mask the strong meat flavor.
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The night almost ended in failure with the Pochero... Good thing our last dish, the Stone Grilled Shrimps, were amazing. Still alive, they were placed inside the clay pot containing stones that were heated above boiling point. The shrimps were cooked really fresh and thus maintaining its sweetness. They were so perfectly cooked that I personally could not get enough of it. It actually didn't require a dipping sauce to further enhance it. It was far too flavorful in itself.

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I don't know how long Mesa has been in the Greenbelt area but I'm glad there is a new Filipino restaurant in town. Finally, another place that offers good food at an affordable price and yet not that commercialized. Some establishments have shifted gears towards the alcohol-fueled public and concentrated more on the number of buckets than the number of plates. Mesa is a breathing space between that and the high-end. A last breath of oxygen for the dying Filipino restaurant.
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Cyma Greek Taverna

Greenbelt 2, level 1

November 29, 2009

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Cyma's Roka salata (solo-P245) was a fantastic choice! It’s a healthy mix of crisp romaine lettuce, arugula leaves, sun-dried tomatoes, shaved (not grated) parmesan, and candied walnuts. The salad had a smoky, nutty taste that made me fall in love with it. Drizzled with a special vinaigrette, it’s soooooo good that I could have orderedhome with a satisfied grin on my face. So many people have been raving about the spinach and artichoke fondue (P280) so we tried it as well.

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The fondue was really cheesy and creamy–dip the pita in it and you’ve got instant cheese pizza. It’s a delightful appetizer but very, very filling. I ordered the steak souvlaki (P360) and it didn’t disappoint me. The meat was incredibly succulent and the herbs and spices in the sauce lent a unique flavor to the skewer. The serving’s really huge so two or three persons can actually partake of the meat. We asked for the flaming mangoes (P180) for dessert and we were in for a treat. It’s a piece of one whole peeled mango, soaked in caramelized sugar and dusted with cinnamon powder, placed on a hot plate and then flambéed (served in flaming liquor). It came with a bowl of vanilla ice cream. What you do is put slices of mango onto your plate and top it with a scoop of ice cream and you’ve got a hot and cold dessert that’s quite different, at least.

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Burgoo

Power Plant, Rockwell

November 17, 2009

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I must say, if you want a place in Rockwell where you can have a good, long chat with friends, one place would be Burgoo. We never fail to order their sampler. Although I only eat the spring rolls in it. For the main course, the grilled porkchops are distinctively delicious. And so is the pink salmon.

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Got a taste of their baby back ribs. It was good, but I don't really like eating such food. Too messy for me... and I can be such a messy kid =) The seafood jambalaya is my mom's favorite dish in burgoo. She says it's delicious. That I can't comment on because I'm not the type that loves eating seafoods.

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The service was ok. Nothing to complain about that. There is always room for improvement. The interiors a-ok. Loved the sofa style seats. Although the place is a little bit cramped up. Haven't been to their bathroom though.

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Value for money? It was worth it. They really have huge servings. So a dish can be shared by 2-3 persons, unless you're really a big eater or just plain starving, you can finish up everything on the plate.

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Caffe' Murano & Art Shoppe

Greenbelt 5, Level 1

December 12, 2009

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Just recently open in Greenbelt 5, I was given a free taste and a mini banana cream tart by the owner, shy not to order after the free stuff, I settled for their Bread Pudding P110 and Biscuit Gelato P100/scoop.

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The biscuit gelato is from Angelati Italia Gelato and also the favorite of the owner, which he never tell his wife, according to him.

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I like it at first taste, like a cream wafer with frosted chocolate. But though it was delicious, it kinda get boring later on. No nuts, no nothing to break the creaminess and sweetness.

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The Bread Pudding I was told, is a favorite among politicians. And also the best among all their products. And he was right.It was like a creme brulee with the caramelized sugar top and the creamy custard. I like it.

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The Mini Banana Cream Tart was also good. The crust was too fragile though, it crumbled into pieces on my first bite. The custard inside was also lighter than traditional custard, both in color and taste. Though it was good, an addition of caramel or toffee wouldn't hurt.
You may choose to dine at the outside patio, with a band playing and a projector wall of photos. They will also serve you complimentary bar nuts while waiting.

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Big Buddha

Greenbelt 3, Level 2

December 3, 2009

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Big Buddha, similar to its companion, serves chinese food in a very casual dining setting. Food choices, taste and cost all fall between that of fast food chains like chowking, luk yuen, etc. but below authentic chinese places like gloria maris, dragon gate, emerald garden, peking garden and the like.

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So, if you are happy with the regular chinese dishes like yang chow fried rice, sweet and sour pork, lemon chicken, salted spare ribs, beef tenderloin and so forth, then you'll be happy here. But if your taste looks for shark's fin soup, abalone, scallops, fresh steamed fish, crabs, duck and so on, then you'd probably be disappointed.

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For some reason the acoustics in this branch make it very noisy, thus, it is a bit difficult to hear the conversation. Service is very good as they staff deliver food while they're still hot.
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Tapas Paella & More by Gaudi

Tapas Paella & More by Gaudi

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Greenbelt 5 Level 1

November 8, 2009

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Lunch this Friday was in Tapellas, the newly opened Tapas place of the Gaudi group in Greenbelt 5. I had asked Daphne if he wanted to try it since it was newly opened since I was in the mood for Spanish food and wine. We were 4 in total: Chloe, Trixi, Daphne and myself.

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We got there quite late due to traffic so as soon as we did, we popped open our starter wines: Martin Codax Alabariño and my favorite Rose wine: 2007 Domaine Tempier Bandol. I started out with the Bandol while waiting for the food we ordered. It was just as i remembered it to be, that pale salmon color, very refreshing and just perfect. I think this wine is perfect for starting out and even with some of the tapas we had.

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For starter Tapas, we had: Croquetas de Salchichon, Flautas de Anchoas del Cantabrico(small baguette sandwiches with tomato, oil and anchovies), Gulas with shrimp, Black Calamares a la Romana and Pulpo a la Gallega. I enjoyed very much the anchovies and the Gulas (even if they were not the real deal) and was a good pairing with the Albariño...thou I have tried several Codax Albariños, this one seemed to have less acidity then the others I've tried, slightly on the sweeter side also. Never the less it was still good. We had a different kind of Calamares, called Calamares a la Romana El Bulli, which I tried last year here. They are deep fried Calamares in their own ink..interesting.

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Trixi had already opened his bottle of wine for the main course to let it breathe: 1992 Chateau Montelena, a Cabernet Sauvignon from Napa Valley now owned by Chateau Cos d'Estournel. I definitely enjoyed this full bodied Napa. We had also opened Chole's wine, a 1996 Irache Gran Reserva, from the Navarra region in Spain. This is almost 100% Tempranillo and was also a good match for the main course: Chuleton.

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As mentioned, for main course we all shared a 950 gram slab of Chuleton, Gaudis most popular dish. At first we thought it would be too much but the 4 of us gladly wiped out the plate. Served just slightly grilled (Villagodio way), it is sliced and served with a hot plate with salt. Depending how rare or well done you want it, you can just cook it a bit more on the plate. With that, we also had a Paella Manchega (Paella with chicken and topped off with grated Manchego on top). Great combination. I was not able to photograph it but believe me it was good...

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We then had a cheese platter and opened Daphne's bottle: 2001 Beronia Gran Reserva. Another Medium bodied Rioja wine, we have enjoyed several bottles of this wine during other Spanish dinners. We had 2 other bottles that were not opened: a 1996 Pontet Canet and my bottle, a 2002 Lo Piot Priorat , a winery owned by a family friend of ours in Catalunya.

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We stayed on a bit longer over some coffee, dessert and more wine. They do not close the whole day, so this is a perfect place to hang around on a rainy afternoon with some wine and cheese, or coffee and dessert. Thanks guys for sharing the wine and for the great company.

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Note: I forgot to mention that corkage is very reasonable: 300 pesos per bottle.

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