Entries Tagged 'Cravings' ↓

I have observed that there are a lot of new dining spots and restaurants popping up in the metro. Either that or the restaurant is reinventing itelf!

Fresh Brews, New Restaurants

In recognition of this trend, I have decided to introduce a new category in NomNomClub.com – “New Brews.” It’s a special category in the sense that new restaurants featured in this food blog which have opened 6 months or less would be classified under this category. It would be under the parent category “Cravings.” 🙂

Rhyming and all, new dishes introduced by old shops would also fall under this tab.

I’m already excited to feature them as I have a number of “backblogs” which has been waiting to be published. 🙂

Watch out for the affordable comfort food of newbie griller ChicBoy, cheesy eats with awesome beats at Gino’s, the newest pasta offerings from Greenwich, the new look of Barrio Fiesta Greenhills, and another side of Barrio Fiesta for today’s generation – Ibayo!

It would be a two-full weeks of new must-try resto finds! Don’t miss a “new brew“  feature, subscribe to NomNom Club’s feed here and like our NomNomClub Facebook Fanpage.

Win Big Prizes from Red Kimono‘s “My Maki Masterpiece Challenge” as they celebrate their fifth year of serving modern Japanese cuisine.

Get a chance to win P5,000 in cash and P5,000 gift certificates by being one of the Top 5 winners. Moreover, your creative Maki recipes will be featured in Red Kimono’s Maki Masterpiece menu.

Red Kimono Modern Japanese Cuisine

No worries even if you are a kitchen newbie as the ‘maki‘ requirements are lenient. No specific rules with your recipes and way of cooking as long as it’s a ‘roll‘ and is ‘nomnom’-able. 🙂

Mechanics:

1. Submit your creative maki recipe with title and a photo.
2. Include your name, contact number and email address as well your story or inspiration behind your masterpiece.
3. Only one entry per participant.
4. Submit your entry via email mymakimasterpiece@gmail.com or in any Red Kimono branch in CD format

Deadline for Submission

• July 29, 2010 (extended from the July 25 earlier announcement)

Perks & Prizes:

• 5,000 in cash and P5,000 in Gift Certificates
• Feature in Red Kimono’s Maki Masterpiece menu
• Feature in print, TV and radio publicity

Red Kimono My Maki Masterpiece Challenge

Judging and awarding of the top 10 finalists will take place on July 31 at Red Kimono Fort branch. Five best makis will be chosen by judges including Ricky De Vera (Philippine Marketing Association Chair), Dr. Edgardo Rodriguez (Dean of Enderun College), DJ Rob Joseph (Wine Merchants and Ralph Wines & Spirits), Carlos Celdran, and Tweetie De Leon Gonzales.

For any inquiries on Red Kimono‘s “My Maki Masterpiece Challenge,” you may check www.redkimono.com.ph call 0917.822.5757 or 577.8382.

First, I’m currently not in Singapore; but I would like to consider yesterday’s lunch as a symbolic one in appreciation of this year’s Singapore Food Festival (SFF). 🙂

Singapore Tourism Board

The Singapore Tourism Board invited a group of bloggers including food blog NomNomClub.com for a feast of Singaporean signature dishes at the Heritage Hotel in Roxas Boulevard, Manila.

In order, we had Singapore Slaw, Nyonya Meatball Soup (Bawan Kepeting), Singpore Laksa and Mee Goreng,  Hainanese Chicken Rice, and Sago Gula Melaka with Vanilla Ice Cream for dessert.

Singapore Slaw

The Singapore Slaw served as the meal appetizer and was constituted by layers of green cabbage, julienned jicama, and strips of onion, carrot and cucumber, among others. The dressing gave hints of sesame oil and vinegar topped by sesame seeds.

It was crunchy and rich in texture with a sauce made just right well-fitting for a starter.

Nyonya Meatball Soup / Bawan Kepeting / Bawan Kepiting

The Nyonya Meatball Soup, also referred to as Bawan Kepeting/Kepiting, was a simple traditional meatball soup mixed with shredded bamboo shoots.

Allow me defer my spicy adventure with the Singpore Laksa and Mee Goreng in a next week’s post. 🙂

And of course, the star of Singaporean Chinese Food – the Hainanese Chicken Rice. Your trip to Singapore is never complete without having at least one serving of Hainanese Chicken Rice.

Singapore Original: Hainanese Chicken Rice

The chicken meat was tender and good as expected although I found the rice quite different from the ones I usually have in Singapore. While variants in rice preparation can include “oily rice,” or with coconut milk, or with pandan leaves,  the one we had was like the local ‘sinangag‘ (re-cooked rice). It was ok though. 🙂

It was accompanied by three side sauces of which I can’t remember the second (I’m thinking if it’s chili but it’s not!). The other two were soy sauce and pounded ginger.

Sago Gula Melaka with Vanilla Ice Cream

To cap our Singaporean lunch, we had the Sago Gula Melaka with vanilla ice cream for dessert. “Gula Melaka” means ‘palm sugar’. This dessert is basically sweetened small tapioca with ice cream on top.

And since I love almost anything with ice cream (although I hoped for an Ice Kachang), needless to say, this one’s good as well. 🙂

Singapore Food Festival 2010

So if you’re on your way to Singapore or is planning to be there anytime soon, prepare for a mouth-watering experience of culinary cultures as you get immersed in a myriad of Singapore Chinese dishes in this year’s Singapore Food Festival 2010.

Tracing its roots as far back as 1994, the Singapore Food Festiva focuses on local food culture and heritage which is a diverse mix of oriental, Indian, and Middle Eastern dishes to the gastronomic delight of participants, foreigners, and visitors alike.

The annual event is not only about ‘nomnoming‘ (eating), there are also culinary workshops, themed celebrations, and competitions.

Schedule Highlights of Singapore Food Festival for your guidance:

• July 16-24 – Clarke Quay Food Street (Clarke Quay Rear Bridge)
• July 25 – Singapore Chinese Dialect Heritage Feast (Clarke Quay Rear Bridge)
• July 16-25 – Singapore Chinese Dialect Tingkat Cruise (Merlion Park)
• July 16-25 – Singapore Chinese Dialect Street Snacks (Central River Promenade, Merlion Park, Clifford Square)
• plus Makansutra SFF Culinary Master Classes

Singapore Food Festival

Missing Something?

I know, I know, you might be wondering where Bak Kut Teh, Chili Crab, and Satay are…maybe we’ll have a Singapore Food Festival 2010 ‘closing‘ lunch a few weeks from now, who knows? (*wink). 🙂

Good news for M&M fans! They will be having a promo starting today (July 15, 2010) where M&M’s chocolate consumers can collect as many empty wrappers possible and redeem M&M’S travel accessories.

At stake are travel accessories including the following:

– M&M’S Luggage Tag at 7 points
– M&M’S Sling-Messenger Bag at 40 points
– M&M’S Foldable Pillow at 80 points
– M&M’S Backpack at 130 points

Not All M&M’s chocolate are Created Equal

So how does it work? Each variant of M&M’s have corresponding point weights.

Be guided accordingly:

1 point (any of the following):

• 1 pc M&M’s Milk Chocolate 40g
• 1 pc M&M’s peanuts 40g
• 1 pc M&M’s Crispy 34g
• 1 pc M&M’s Minis 30.6g
• 1 pc M&M’s Milk Chocolate 47.9g

2 points (any of the following) :

• 1 pc M&M’s Milk Chocolate 100g
• 1 cp M&M’s Peanuts 100g

5 points (any of the following):

• 1 pc M&M’s Milk Chocolate 200g
• 1 cp M&M’s Peanuts 200g
• 1 pc M&M’s Milk Chocolate 232.5g
• 1 cp M&M’s Peanuts 232.5g

8 points (any of the following):

• 1 pc M&M’s Milk Chocolate Funsize 202.5g
• 1 cp M&M’s Peanuts Funsize 202.5g
• 1 pc M&M’s Milk Chocolate Funsize 267.9g
• 1 cp M&M’s Peanuts Funsize 264.8g

All wrapper and tube must have a Best Before Date of 2010/2011 to be considered valid.

M&M Promo Detailed Mechanics

The more wrappers you collect, the more points you get. These premiums items, while supplies last, can be redeemed in 135 selected USSI in GMA, North and South Luzon, and Concepts in Action Inc., G/F 92 New York cor. Purdue Sts.,Brgy. E. Rodriguez Sr., Cubao, Quezon City. Redeemption of the wrappers and points for travel accessories can be made from today (July 15) up to October 15, 2010.

For inquiries, you may call M&M’s Fun Travel hotline at +632-709-4847 during business hours.

In a recent press conference, Tipco 100% Fruit Juices held a Wellness Day at Icings in Tomas Morato.

Mona Chua, VP for Sales, TXN

The Wellness Day involved sharing of juices’ health benefits and how this impacts our daily lives. It also discussed how we should incorporate drinking of real fruit juices to help prevent diseases such as cancer and heart-related ailments.

Dra. Jocelyn Margelino, a registered nutritionist and dietician from a prestigious hospital in the country, gave a short lecture about today’s lifestyles and it’s affect on our well-being.

“…follow a simple regimen of rights: sleeping right, feeling right, exercising right, and eating right.  A glass of natural fruit and veggie juice gives you significant daily doses of fiber, vitamins and minerals.” says Margelino.

Some statistics and facts:

• 70% of the leading causes of death are related to lifestyle choices according to the FNRI
• WHO estimates that by 2010, cancer will be the leading cause of death globally
• Philippine Cancer Society estimates that 80% of cancers can be prevented

Tipco 100% 32 Veggie & Mixed Fruit Juice (left) and Gojiberry & Mixed Fruit (right)

In reaction to this, they promote drinking of unadulterated fruit & veggie juice. But since juicing fresh greens and fruits are tedious, this is where Tipco 100% fruit juices come into the picture.

The Transaxion Unlimited Corp. (TXN) team has launched a healthy and nutritious fruit and veggie packed beverage- Tipco 100% 32 Veggie & Mixed Fruits Juice and 100% Gojiberry Juice. This is in addition to its 22 juice blend variety introduced a few years back and still available in the market today.

“32 Veggies & Mixed Fruit Juice along with Gojiberry Juice will surely satisfy one’s dietary and taste bud needs because the ingredients are amusingly put together to make each variant naturally good down to the last drop.” shared Kerwin Wong, CEO of TXN.

Event host was Ms. Meg Entrata. TXN VP for Sales Ms. Mona Chua also shared some facts about Tipco.

Transaxion Unlimited Corp. - Kerwin Wong (leftmost), Mona Chua (2nd from right)

Other variants of Tipco juices include Spinach & Mixed Fruit with Wheatgrass Juice, Broccoli & Mixed Fruit Juice, Aloe Vera & White Grape Juice, and Beetroot & Mixed Fruit Juice. The special packing system also allows the juices to have all the nutritious benefits, but without harmful preservatives. Found in major stores and supermarkets, Tipco Juices are sold in 1L and 200ml sizes.

Tipco 100% Fruit Juices 200ml

I have tried Purple Carrot, 32 Veggie, and Cranberry juice that day (and the Aloe Vera sometime ago); The Aloe Vera remains to be my favorite and the 32 Veggie gets a new thumbs up from NomNom. 🙂

You mayvisit www.tipco.net or call 353-2878 for more information.  Tipco Fruit Juices can also be reached through email: jaclo_txn@yahoo.com.

This is my first time to try Persian cuisine. Although there’s a popular misconception that Persian food is spicy, I learned through this experience that most dishes are actually rich with ‘spices,’ but not necessarily spicy.

Persian Cuisine

Also referred to as Iranian Cusiine, Persian cuisine covers an extensive range of cooking preparations and style. In Iran alone, the regions and provinces features different dishes. There are some parts whcih are not into spicy foods while there are those who are. Just like in the Philippines where Bicol is characterized mostly for their spicy dishes while the rest of the country does not.

Their list of recipes and dishes, including appetizers, salads, and desserts is broad. Usual spices include onion, garlic, and herbs like basil, cilantro, fenugreek, tarragon, and shaahi (Persian watercress). Other accompaniments include saffron, dried limes, cinnamon, and parsley.

Case in point, Arya located at the Podium Mall in Ortigas offers varied concoctions of pork, chicken, and beef dishes, among others. The spicy ones have a “chili” icon on the menu’s side.

When my eyes gazed upon the Lamb Biryani in the menu, I told myself I will not let pass the chance to try this one. A Lamb Biryani serves the lamb shank part, tender and stewed in spicy Biryani sauce and matched with your choice of Biryani or Jasmine rice. (Top Photo)

Beef Mahksus

My photo above is just how it looks like. The deep dark brown Biryani sauce was generously served great for mixing with the rice. The lamb meat was one of the most tender and tasty lamb meat I ever had. This is highly expected of meat parts near the bones.

But wait, have I mentioned that it had the “chili” icon on the menu? 🙂 I was able to take the spice level though; which means it would be perfect for those who like spicy foods.

And now, for the dish I enjoyed more and I highly recommend: Beef Mahksus (skewers of Shish and Koobideh). ‘Shish‘ is tenderloin while ‘Koobideh‘ is grounded.

Arya Dip Platter

In translation, this is the Skewers of Beef Tenderloin and Grounded Beef. Served with rice and 2 tomatoes on the side, you may ask a server to slice and prepare the tomatoes into something quite special.

Roti

They don’t have a formal term for what they do with it but they basically slice the tomatoes into small pieces and mix it with spices. The result is an awesome topping or dip (depending on how you intend to use them). Allow me to elaborate on this on a separate future post. As a bonus, I have a video on how they prepared it. 🙂

For now, just believe me to have them prepare it that way and you’ll not be sorry. 🙂

Prior to the main dishes, we had the Arya Dip Platter which consists of Hummus, Motabal, Tzitziki, and Mirza Ghazemi. This a good group appetizer for four especially if you want to try something different from the usual American bread and butter before a hearty meal.

If you’re in a mood for more appetizers, have a ‘roti.’ It’s a whole wheat unleavened flat bread pan fried and served with curry sauce.

We also had the skewer platter.

Skewer Platter

Arya Persian Restaurant

Part 2 will follow soon and part one will be updated with prices 🙂

Tip: If you love the lamb shank but want to do without the spiciness, order the Mahiche Polo. It’s a Persian style lamb shank stew with dilled Jasmine rice or Basmati rice (Iranian Rice). I haven’t tried it though, I’m trying it the next time I step in Arya.

I first ate at Panciteira Lido early this year at their SM Fairview branch. I wasn’t aware then of its other branches.

Chami Special

The first one I tried was their evidently signature dish – Pugon-Roasted Asado – which was prominently displayed in their restaurant walls.

The Chami Special (pancit) had an almost equal billing but I only took the pugon-roasted asado for take-out. Chami is their best seller in the pansit category.

When I reached home, I was no less than satisfied as the pork loin was roasted in a pugon, (old-fashioned brick oven) marinated with secret ingredients and aromatic flavors concocted by Panciteris Lido’s first chef – Chef Lido – more than 70 years ago. The pugon-roasted pork asado came with a sweet sauce complementing the roasted aroma.

Steamed Fish Fillet

The Pugon-Roasted Asado is truly something unique, not only among Chinese restaurants, but all local restaurants here in the Philippines. The closest I could think of is Raviolli Bistro‘s pugon pizza and Pan De Manila‘s pugon pandesal. 🙂 But those are wheat-based products so baking it in pugon is not a surprising option.

I never got the chance to get back to SM Fairview since then.

But a few days ago, I found out that they also had a branch in Capitol Towers along E.Rodrigues avenue in Quezon City (across Trinity College).

This time, I tired more dishes including Steamed Fish-Fillet in soy sauce (P255), Chami Special (petit-P112), Drunken Lechon Macau (P257), Shrimp Balls (P275), Poached Tofu (P105), and of course, 1/4 kilo of Pugon Roasted Asado (P267).

Shrimp Balls

Syphon-Filtered Coffee

The meal was capped with Panciteria Lido’s very own syphon-filtered coffee; a full bodied cup of coffee which they introduced since 1994.

Poached Tofu

Coming from a Chinese family, the Chinese cuisine was  a familiar taste. All the above mentioned dishes were outstanding especially the Shrimp Balls, the crispy Drunken Lechon Macau, and of course the signature pugon roasted asado pork. Only the poached tofu needs more improvement. In fairness, selecting tofu from the market and cooking them is quite tricky. You should be able to maintain its soft texture through proper storage and careful cooking.

Panciteria Lido E.Rod Branch

I also got to know that the E/Rodriguez branch only had a small space because the bulk of its sales come from deliveries. Business seem to be good indeed with brisk orders from both dine-in customers and loyal clients who orders kilos and kilos of pugon roasted pork asado and prefer to eat them in the comfort of their homes.

As a natural consequence, Panciteria Lido is in the road to expansion as they have a new upcoming branch in BF Homes Paranaque that is due to open by August 08, 2010.

They have also opened up their system to franchising. In fact, the aforementioned Paranaque branch is a franchise.

The typical branch similar to the one in E.Rodrigues can be estimated at 4 million in franchise investment including all kitchen equipments and total store construction.

It’s a well-priced investment since all is taken care of from equipments to construction and design. With an estimated 3-year return on investment, you just have to find a jackpot location for your intended Panciteria Lido franchise. 🙂

Panciteria Lido

Panciteria Lido also delivers within the 1.5km radius with a minimum purchase of P300. For your Pugon-roasted asado, call 414-5436 (Panciteria Lido Delivery Telephone Number).

The 1st Philippine Chocolate & Ice Cream Show in the Philippines will soon open its doors to chocolate addicts & ice cream lovers like me.:)

There has been a lot of food shows and trade fairs in the past years but never before was there a food show that concentrated on these two heavenly comfort foods. As if chocolates are not enough, they paired it with a similarly delectable ice cream.

The website adds:  “Attendees to this event will look forward to the best chocolate and ice cream shopping in the Philippines.  Consumers and entrepreneurs will discover the remarkable and surprising range of chocolate and ice cream products that the Philippines and the world have to offer.  Visitors will be able to savor the widest variety of chocolate and ice cream delicacies under one roof for three straight days!“

1st Philippine Chocolate & Ice Cream Show

Exhibitors profiles include Cacao Bean Growers, Suppliers of Nuts, Preserved Fruits, Jams and Fillings, Chocolate Manufacturers-Suppliers & Distributors, Suppliers of Chocolate Processing Machineries, Equipment Manufacturer, Distributors of Kitchen Supplies & Equipment. Furthermore,  Ice Cream / Sundae Manufacturers Suppliers & Distributors, Ice Cream Machineries, Supplies & Equipment, Culinary Schools, Logistics & Distribution Companies, Authors on Books of Food, Publishers & Distributors, among others.

The event also hosts the 1st Hotel-Hostel And Restaurant Expo Philippines. Moreover, attendees will get to witness a Chocolate Spa Treatments conducted by professionals and experts in the beauty industry.

Registration Fee is P100 but you may pre-register here until June 30 (extended to July 10), 2010 and get 50% off.

Check out more details from their website here.

From the organizers of Outdoor Advertising Philippines 2009 and Bakery Fair, BMT Events Solutions, in partnership with Pastry Alliance Of The Philippines, presents the First Philippine Chocolate & Ice Cream Show happening on July 14 to 16, 2010 at the World Trade Center in Pasay City, Metro Manila, Philippines.