Whenever there’s a new restaurant most often than not, as a newplayer, it’s as if they always have to oppose the traditional, to attack the existing trend or system and try to be different. And though I find this important, sometimes it’s nice to dine at a place where the traditional coexists with dishes done with a twist.
That being said, I’m really happy for places like Namnam where you can enjoy the old – dishes prepared the familiar, traditional way and others done with a twist – for the more adventurous and curious of foodies.
Inihaw na Bacon Strips– one of their dishes done with a twist, bacon cuts grilled, sweet, fatty and with the caramelized, toasted bits giving a wonderful crunch to the bite, it’s a refreshing treat to bacon lovers like me.
Tried this restaurant at the newly opened East Wing of Shangri-la Plaza. Zarzuela serves Filipino comfort food, with dishes done the traditional way, familiar to our palate and others done with a twist. With inviting interiors and a promising menu, this one’s worth checking out.
This is their Cowboy Sisig – a local favorite with a twist; pork and beef meat combined making a more interesting flavor and texture. Still sinfully good!
I’ve been doing food trips long before I started this blog, usually we go to an area and try a bunch of restaurants there. Recently we did another one and did some scouting along the Tomas Morato area and chanced upon this undiscovered gem of a restaurant. The place is called LoLa Cafe + Bar and it’s just gorgeous. It’s a mom-and-pop kind of restaurant that serves really nice comfort food.
This is their unique take on one of my favorite breakfast staples ever, the eggs benedict. Instead of the usual ham, bacon or salmon they used succulent strips of tapa, awesome!
This culinary gem from Quezon City now thrills foodies from the Makati Area since they opened last month at Jupiter Street. I’ve wanted to try their food long before I started this blog. You see we have a little foodie group at the office and we usually go to places and try a bunch of restaurants, and whenever we go to the QC area PINO’s been on our list of go-to’s but unfortunately, for some reason it’s closed whenever we go at there. So imagine my excitement when they finally opened a branch at Jupiter Street, Makati. With some other exciting new restaurants budding at the area I believe it’s on its renaissance becoming one hot food destination once again.
As much as I want to stuff myself with the oh-so-awesome artery-clogging dishes of PINO, we can’t really pass on the chance to try its counterpart, PIPINO that’s a haven for all thing vegan; meaning no animal byproduct. Oh yeah, that night I was a traitor to my bacon-loving brethren and tried vegan dishes. 😀
Lechon! – A dish that we typically have at special occasions; may it be birthdays, important family gatherings and holidays. Most often than not, this yummy roasted pork dish is the star of the occasion that everyone’s eyeing for, oh that crispy golden skin, that flavorful meat and the yummy fatty sinful awesomeness that you get with every bite!
I think bagoong’s been a staple for every Filipino table, this condiment that’s made of cured fish or shrimp’s a well loved ingredient for a lot of our local dishes. Recently we tried Bagoong Club, a restaurant that celebrates the goodness of bagoong with most of their dishes. We tried stuff from their Noche Buena menu, one awesome dinner.
After our filling lunch at Dimsum Break, we’ve met with another college buddy, Dean to help him buy some winter clothes because he’ll be staying at Vienna for a while to work. Finding nice winter clothes at a tropical country is no easy feat, so we did scouted a lot of stores and found some really nice stuff.
We did lots of walking so I was a bit grumpy then, with my tummy crying for a decent dinner, We headed back to SM North’s Annex Bldg to this seemingly nice restaurant that we spotted earlier. We decided to dine at TRES, where they serve some traditional Filipino and Spanish inspired dishes that got me really excited.
This is their version of Crispy Kare-Kare, oh I just love that crispy beef meat with all the nice rind bits in tact giving you this tender and rich meat to the bite, then enveloped by a rich nut based sauce.
Since Chef Tatung opened it’s doors to foodies a few weeks ago, I’ve been itching to go to Acacia Estates, Taguig and try a lot of stuff from their menu. When I saw their slow roasted belly post, it had me drooling over it’s sheer awesomeness.
Behold!! Their Honey-Glazed Slow Roasted Belly, cooked in a brick oven for six hours, giving you this really tender meat with the fatty bits almost melts in your mouth, it’s really amazing.