A Filipino food blog. We're your tastebuds.
Today is January 27 2021
/ RESTAURANTS /
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By on 30 May, 2016
I hate to admit that I do a lot of lurking in social media. I’m pretty sure I’m not the only person who does this but there is some good to snooping around. I found El Pago online and I invited my friend Morx to come try it out with me. It’s a short ride …read »
By on 23 May, 2016
Hidden at the back end of a compound, at the side of a former warehouse, is a row of mostly soon to open establishments. As of writing, Toyo Eatery has only been operating for about a month. It is a beautiful space. High ceiling; open kitchen. Unfinished concrete, warm wood and stainless steel are combined …read »
By on 28 March, 2016
It was a recent European trip that inspired Chef Ariel Manuel to conceptualize Un Cuenca. And while the menu reads mostly of Spanish dishes, Manuel explains that it’s more Spanish inspired Filipino cuisine. The star of the restaurant is, of course, the much talked about pugon roasted lechon belly. Expertly cooked for three and a …read »
By on 11 March, 2016
I honestly cannot remember the last time I went into a new place and was happy with every single dish ordered. This was the case upon a recent visit to Royal Indian Curry House. Otherwise cheekily known as R.I.C.H. I didn’t grow up with Indian food as Sanju did but I have developed an appreciation …read »
By on 29 February, 2016
My friend M and I were driving around Makati to eat and drink before a concert; enjoying the drive on a holiday. We had a lot of time to spare so we ended up heading to Guijo Street and found ourselves seated at the bar of 12/10. Uni Toast From my shot, this doesn’t look …read »
By on 18 February, 2016
Recently a group of us were treated to one of France’s iconic dishes: Poulet Bresse Demi Deuil (Bresse Chicken in Half-Mourning) prepared masterfully by Chef Cyrille Soenen. The reason why the term “Half-Mourning”, or a combination of black and white, is used is because black truffles are inserted between the skin and and the meat before …read »
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