A Filipino food blog. We're your tastebuds.
Today is June 18 2013
/ RESTAURANTS /
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By on 7 June, 2013
We are currently swimming in a sea of new restaurant openings all over town and this is a pretty exciting time to try new things. For my beastly appetite, my friend MT and I opted for a place that serves vegetarian/vegan dishes. It’s great to see that there’s a growing interest in preparing healthier meals …read »
By on 31 May, 2013
The only news I ever got or read about Kasbah was of the performers on stage for certain nights or of their Sunday brunches. Don’t get me wrong, I think Noli Aurillo’s a Filipino musical gem and you must see him do cray cray things on his guitar; but him and “Moroccan” brunch don’t really …read »
By on 27 May, 2013
I have always failed to write about Atelier 317 despite numerous past visits. It seems that every time I try, Momus blocks my way. That is until I happened to come across this quote from author Bill Buford: “If you are cooking with love, every plate is a unique event-you never allow yourself to forget …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 12 March, 2013
Go-en may have seemed to have gotten on two bandwagons by merging a couple of current food trends; that being the ramen and the burger to create…the ramen burger. Essentially its a deconstructed and reconstructed shoyu ramen. Inside two pan fried noodle buns are slices of tender pork chasu, scallions and a thickened shoyu broth. …read »
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