A Filipino food blog. We're your tastebuds.
Today is June 22 2017
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By on 3 February, 2016
Last week, the TFTP family got together for dinner. It’s funny how we had a long thread discussing where to eat for a week. We were all up for something spicy and we opted to try a restaurant that serves Hunan cuisine in Makati. It was a first visit for all of us, we browsed …read »
By on 27 January, 2016
Last weekend upon the invitation of some friends, we purposefully drove up to Tagaytay to sample the buffet breakfast at Balay Dako. For P550 you can choose entrees from numerous stations situated around the spacious upper floor of the restaurant. The food has more of a Filipino bent, ranging from hot dishes like tapa, tocino, …read »
By on 4 January, 2016
Blink and you might miss this tiny space. Located at the side of a vintage car shop, and camouflaged by potted plants, is Stephen’s Brick Oven Pizza. I had gotten to Stephen’s around noon one Sunday and the lone staff there said they only had enough dough for one pie. Which was all I could …read »
By on 30 November, 2015
When people think of getting around Manila these days, the first thing you’ll hear people say is “traffic’s bad anywhere”. Last Friday night, I invited a few friends to check out a new place in Cubao X called Habanero Bar and Kitchen. I saw a couple of posts on social media and it looked like …read »
By on 6 November, 2015
No ambiance restaurants are generally good places to eat as they really focus more on the food. One such place, King Crab House, has been sitting quietly along P. Guevara for years. But still serves up consistently reliable seafood based Chinese style dishes for volume-style eating. I was there a few weeks ago with some …read »
By on 15 October, 2015
Taco Vengo makes good tacos. At least the ones I’ve tried. Honey soy glazed chicken: sweet, savory and topped with a refreshing cabbage slaw. Orange chipotle steak: intense beef flavor, topped with caramelized onions. The shrimp taco: tempura topped with slaw and tenkasu (batter crumbs). My favorite was the pork: made with pork cheek confit, …read »
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