A Filipino food blog. We're your tastebuds.
Today is September 28 2022
/ ARCHIVE APRIL 2013 /
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By on 29 April, 2013
There are quite a few steak houses in Manila but oddly enough, if you ask people where to get a good steak Mamou will definitely come up in that list. Odd because Mamou is not a steak house per se, but an establishment that serves comfort food done the Malou Fores way. Which is basically …read »
By on 23 April, 2013
When there were rumors about a famous homemade strawberry shortcake business closing down, I wasn’t too worried. Bebe Rouge started out as a small kiosk inside New Hatchin Japanese Grocery in San Antonio Village, displaying delicately prepared cakes and pastries that looked too pretty to eat. I’ve made mental notes to order this cake for …read »
By on 19 April, 2013
I was quite saddened some months ago to hear that one of my favorite Japanese restaurants Sushi Kappo Kobiki-Cho had shut down. The owners of the place had decided to transform it from a sushi bar to a slightly more affordable venue that features a broader spectrum, now called Rikuseki An. (A Place of …read »
By on 15 April, 2013
Pansit Batil Patung. Sounds so exotic. To me at least. But it’s a popular dish up in Tuguegarao and I have only recently understood why. It’s primarily made of miki noodles cooked in this richly flavoured brown stock, piled with ground carabeef (carabao meat), chopped liver and crowned with a sunny side up. Here at …read »
By on 10 April, 2013
Coron is quite known for its abundant and inexpensive seafood. The wet market vendors are so used to packing ice chests filled with fresh fish and shellfish for tourists to take home. Some opt to take home other dried salted fish as dilis and tuyo. But whenever you get yourself to Coron make sure to …read »
By on 5 April, 2013
…thus far, was under this tamarind tree …eating this… …and this… …and this… …with sand under my feet and a view like this. All simply prepared food. Where fish is grilled as is, skin and scales on, unseasoned; and it tastes like fish. Where lato (seaweed) is just given a squeeze of calamansi to make …read »
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