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"