Entries Tagged 'Casual' ↓

Greenwich Pasta Supreme dlites

Greenwich Pizza recently released the latest addition to their Pasta Supreme line – the Pasta Supreme DLite!

Boasting of 70% less fat* by using healthy ingredients like olive oil and spinach noodles, Greenwich had the girl’s predisposition to be figure-conscious in mind when they came up with the Pasta Supreme dlite variants Tuna Tomato and Shrimp Aglio Olio.

*The fat comparison is versus the saturated fat from other existing Greenwich pasta.

The Tuna Tomato is a mix of chunky tuna, black olives, tomato, and as mentioned – the spinach noodles. Aside from the ingredients, it’s the spicy kick which sets it apart. (Photo Above)

Greenwich Shrimp Aglio Olio

The Shrimp Aglio Olio is the ‘sosyal‘ one with shrimps, olive oil, and chopped mushroom which I initially mistook for ground beef (lol). 🙂

Thsi is not me, ok? 🙂

On the side note, I tried these last month at the same time when Greenwich released the Limited Edition Level Up Pinoy Shirts.

For those who want it on the lips but not on the hips, try the new Greenwich Pasta Supreme DLites in selected fast casual stores like Greenwich Megamall.

Ok, actually, it was an afternoon snack with some friends. But I really do hope it was breakfast then at Kopi Roti because French toasts are so my morning favorite. 🙂

Kopi Bun with Kaya Spread Filling

At the Greenbelt 3 branch, we tried their Hainanese style ‘Kopi‘ (coffee) with sweet milk at P50 and signature Kopi Bun (P40) which is a soft bread with coffee flavored crust and sweet buttery filling.

Kaya Toast

We also had 2 “Roti” French toast (P55), “Roti” Kaya toast (P45), some Kaya puffs, soft boiled eggs (P30), and a Milo Dinosaur beverage. The first two were served with the ‘secret‘ Kaya spread and butter while the third is filled with the former.

For that day however, my kaya toast was so ordinary, and I don’t know why; so I’m raving only about the roti French toasts and my Milo Dinosaur.

As long as it’s slightly toasted and fresh hot, my French toasts never fail me. It’s one of those soft-and-chewy inside but slightly-toasty on the outside comfort food. Just remember to consume them immediately upon serving so it’s still fresh hot.

Kopi Roti French Toast with Kaya spread and butter

Milo Dinosaur

The Milo Dinosaur is a cold concoction with the Milo branded chocolate malt powdered drink. If you love Milo from your childhood years, you’ll be getting flashbacks with its large serving. 🙂

Soft Boiled Eggs

From the menu board, I recommend Set A which is composed of 2 “Roti” French toast (for your egg and carbohydrates), soft boiled eggs (for your protein needs), and Kopi for your caffeine kick (almost perfect if it could be changed to a Milo Dinosaur). It’s a complete breakfast at P125 which saves you P10 from ordering them separately.

Kaya Puffs with Special Kaya Spread Filling

Non-incidentally, today is also Kopi Roti’s 5th year anniversary in the Philippines! Being a Singaporean franchise, the raw ingredients supplying their 18 branches here are sourced directly from Singapore.

In light of this, avail of their special treat from Aug 4-8, 2010 : Kopi Roti offers you the “5 + 1 anniversary promo“. …Buy 5 Kopi Roti products, Get 1, free.*

Congratulations Kopi Roti! More Kopi Buns and French toasts for breakfast! Woot! 🙂

Positioning itself as a Filipino cafe in a sea of coffee shops in the metro, Figaro Coffee Company has adopted itself to something unusually found in a typical coffee shop setup: a Filipino Breakfast Meal.

Corned Beef Breakfast

Prepared by Chef Carl Marxist Tan, I’ve all tried Figaro‘s three breakfast meals namely: Pork Longganisa, Classic Corned Beef, and Gourmet Crispy Tuyo (Dried Fish).

I am torn between the pork longganisa and corned beef, they are both good. Perhaps, I’ll just leave that for you to decide.

If you have the Filipino sweet tooth and doesn’t mind the extra fat, go for the homemade Pork Longganisa. You’ll love it and ask for more.

Figaro Pork Longganisa

If you decide to get more serious and prefer it a little salty in the morning, the corned beef sauteed in onion breakfast is for you.

However, I would say that the Crispy Tuyo needs a little improvement in the preparation. Given that it has the “crispy” on the meal title, it somehow fell short of that expectation. Other than that, the tuyo flakes was ok.

Figaro Crispy Tuyo (Dried Fish)

All three sets priced at P175 come with a fried farm sunny side up egg and tomato-cucumber salsa on the side. It is also paired with an 8 oz. Figaro brewed coffee.

New Desserts

Chocolate Eclair Dessert (P65)

Figaro's Ambrosia (food for the gods - P70)

Figaro also adds 2 new desserts to its sweet line: the Chocolate Eclair and Ambrosia.

Eclairs are long custard-filled pastries. This one is covered with chocolate on top. I recommend Ambrosia, also known as Food for the gods.

And yes, you can order the Figaro All Day Breakfast “all day.” 🙂

Figaro is a 100% Filipino owned coffee company and sources its coffee beans locally to support the industry.

If one is coming from Quezon City, the San Miguel By The Bay area across SM Mall of Asia can indeed be considered a far “Ibayo” (the next town). But it can be a worthwhile visit for Filipino cuisine lovers.

Ibayo Barrio Fiesta

Barrio Fiesta has been an iconic restaurant here in the Philippines representing good old classic Filipino dishes well-loved and tested through time.

And with the onset of the owners’ third generation family members in the person of Tristan and Tyrone Ongpauco, they have decided to give it a new twist. From the Filipino home-inspired rattan tables and chairs, Ibayo gave it a touch of modernity with new interiors while retaining the Filipino touch.

From a full-pledged restaurant into a bistro, you could now find bar chow, beer, and cocktails (such as the Ibayo Sunset) in the menu, obviously catering to the younger crowd. The Ibayo branch in San Miguel By The Bay also serves alfresco.

Ibayo Firesticks

I tried it about a week ago with some friends. We had the ever-staple Crispy Pata (deep fried pork knuckles), White Adobo (Adobong Puti), Lechon Kawali, Mama Chit’s Special, Ibayo Firesticks, and  Pinaputok na Pla-pla wrapped in foil.

But before all that, we had the Ibayo Firesticks (or should I say “they” because I never got to try one). My comrades are very fast on the plate. 🙂 These firesticks are jalapeños & cheese rolled up as a spicy appetizer

Ibayo Crispy Pata - P425 Regular P525 Large

White Adobo / Adobong "Puti" - P190

Pinaputok na Pla-Pla - P265 per 500grams

The twist to White Adobo is the combination of chicken and pork marinated in vinegar but without the soy sauce (hence ‘white’) while Mama Chit’s Special (P695) is a mini fiesta of sorts served in a bilao. There’s shrimp, calamares, lumpia, chicken, bangus, and others – all fried. It serves 4-5 persons.

Barrio Fiesta Rice, Kare-Kare, and Buko Fresh Fruit Shake

But what I loved about dinner that night is the Barrio Fiesta Rice, a native Paella style rice. The paella rice was flavorful on its own, surrounded by tahong (mussels) and topped with shrimp and crab.

Barrio Fiesta Rice - P250

Another winner that night was their Kare-Kare, tender oxtail and tripe stewed in peanut sauce. Heat is maintained with a small fire at the pot’s bottom. Kare-kare would be one of the few dishes we can expect to be consistent through all of Barrio Fiesta branches and Ibayo as the peanut sauce they use all come from one source.

Kare-Kare - P220 Regular P350 Family

Buko Fruit Shake FTW! - P105

I can’t rave more about the Buko Fruit Shake I had. If there’s a drink you should not miss in Ibayo, it’s this one. It’s not overly sweet, but it’s creamy. The shaved-ice’s texture and consistency was also perfect It’s so good it could pass for a sherbet.

Turon Ala Mode / Majablanco - P75 / P65

We also had Turon Ala Mode and Maja Blanca for dessert. I’m not sure why it’s “majablanco” in their menu. Maybe it’s an alternative term. I’m just used with ‘maja blanca‘ since I was a child. 🙂

Ibayo by Barrio Fiesta

Dining @ Ibayo

That’s my Ibayo by Barrio Fiesta experience. Try them out at Building G, Unit 7-8 in San Miguel by the Bay, SM Bay City (bayside behind MOA). Don’t forget the Barrio Fiesta Rice, Kare-Kare and Fresh Buko Fruit Shake!  They are open 3pm-12mn on weekdays and 3pm-2am on weekends. Call 0917-5376062 or 0906-5002782 for reservations.

There’s a lot of good things I can say about my recent dining experience in Barrio Fiesta Greenhills.

Too much goodness that a food blog post should do it justice. And while I craft that food article, let me first share my food photo set of the dishes we had with a group of blogger friends in Barrio Fiesta Greenhills branch.

It’s a Food Foto Fiesta in Barrio Fiesta!

Sago’t Gulaman and Fresh Buko Juice

Sago't Gulaman (Tapioca & Jelly Sweet Drink) and Fresh Buko Juice

Kuhol Na Gata

Kuhol Na Gata

Kare-Kare

Kare-Kare

Sinalab (Inihaw)

Sinilab

Kilawin

Kilawin

Bouillabaisse

Bouillabaisse (mussels, clams, shrimp & crab soup)

Sizzling Gambas

Sizzling Gambas

Sinigang Bangus Belly

Sinigang Bangus Belly

Bicol Express

Bicol Express

Pinakbet

Pinakbet

Adobong Kangkong

Adobong Kangkong

Hipon Sa Aligue

Hipon sa Aligue

Steak Tanigue

Steak Tanigue

Chicharon Bulaklak

Chicharon Bulaklak

So where’s the Crispy Pata? Abangan! (soon!)

Hungry? 🙂 Visit the neewly renovated Barrio Fiesta Greenhills situated at Rochester St. corner Florida St. at the back of Play and Display in Manadaluyong EDSA. You may call the Barrio Fiesta EDSA Greenhills branch at 7267836 or email fiestainternationalcatering@yahoo.com.

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). 🙂

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.