Food Critics

[jamesbond]

  ayayay! anak ng tokwa. . .  crackling belly?  crispy pata? waaaaaaahhhhhhh...... so sinful... huhuhuhuhu..... i miss those.... mukhang masarap dyan ah..... haaaaayyssssss..... +like po yan mam.....

[Itachi101]

ang sarap na pulutan yan
yan hanap hanap natin
nakakamiss

[lovemarie]

kailangan masugod yang Livestock Resto na yan hahaha . . . aba eh tagal ko na craving sa crispy pata hehehe . . . inggitin ko kayo kapag na visit ko na yang place hihihihi . . .

[jamesbond]

Lechon with truffle oil? Manila Hotel does it well
Lai S. Reyes | Updated Thursday September 10, 2015

The lechon diva: Pepita’s Kitchen owner/chef Dedet de la Fuente-Santos’s tocino rice-stuffed lechon is one of the highlights of Cafe Ilang-Ilang’s FILIPINO Food Festival, which runs from Sept. 11 to 27 at MANILA HOTEL.

Already sinful and luxurious, how can the lowly lechon get any more rich and delicious?
In the able hands of the country's "Lechon Diva," Dedet de la Fuente-Santos, the possibilities are endless. As guest chef of MANILA HOTEL'S Cafe Ilang-Ilang, which is holding its Filipino Food Festival from Sept. 11 to 27, Dedet — who owns Pepita's Kitchen — took the sosyal route as she stuffed her lechon de leche with rice flavored with French truffle oil and mushrooms. She calls it Ooh la la Si Bon Lechon.
The intoxicating aroma of truffles wafted in the air as soon as the chef thrust the knife into the ribs. The CRACKLE of crisp skin and the steam emitting from its juicy meat was enough to whet the appetite. So I scooped out the flavored rice, took a sinful portion of the skin, indulged and just savored the experience.
In between mouthfuls, chef Dedet shared that this stuffed lechon was hailed as Asia's best dish in London's Chowzter awards given by food experts and bloggers.
"Food blogger Anton Diaz asked me to give it a try. The Chowzters wanted something different, uniquely Pinoy. And what would be more Pinoy than lechon?" Dedet said.
So the Pinoy lechon has gone global. This best describes chef Dedet's lechon specialties. There's Manileña, Spanish chorizo with taba ng talangka rice stuffing; the German Lechon stuffed with potatoes and whole onions; and the Christmas Lechon, which is roasted with chestnuts, almonds and nuts, among others.
For Cafe Ilang Ilang's Filipino food festival, the Lechon Diva showcases her Pinoy Lechon, which is stuffed with tocino rice, and other delectable Pinoy fare such as hiplog (a shrimp dish with salted egg sauce), balut salpicao, and crab with taba ng talangka sauce.  For dessert, chef Dedet serves her award-winning Super Suman and Mango Trifle.
Chef Dedet collaborates with Manila Hotel executive chef Konrad Walter to give diners a truly Pinoy dining experience. The Filipino spread is just a delicious addition to Cafe Ilang Ilang's extensive buffet selection.
The restaurant is decked with kiping-inspired lanterns and other ornaments reminiscent of town fiestas. Not to be missed are the HOTEL'S SPECIAL bibingka and puto bumbong stations at the al fresco area.
During the launch, MANILA HOTEL's event partner Philippine Airlines raffled off a round-trip ticket to Cebu City.
MANILA HOTEL's FILIPINO Food Festival celebrates not just the best of Filipino cuisine but also our heritage and Filipino artistry," enthused Nian Liwanag-Rigor, assistant vice president for public relations and corporate communications, Manila Hotel.
Hotel guests can check out the exquisitely romantic Maria Clara gowns and modern ternos by designer Jo Rubio featured in "The Art. The Romance. The Filipiniana" fashion exhibit at the iconic lobby of the Grand Dame. Artworks by Patsy Paterno, Peggy Pilapil-Lasa, and Martie Datu will deck the wall at the entrance of Cafe Ilang-Ilang during the festival period.
Indeed, Cafe Ilang-Ilang's Filipino Food Festival at Manila Hotel is a feast for the senses.

[lovemarie]

Talk about a quick fix! Head on over to your friendly neighborhood Mini Stop for a serving of Uncle John’s fried chicken. Priced at P65, customers are served a generous-sized piece of chicken coated with butter and breading along with rice.



With a kick of pepper, Army Navy’s Fearless Fried Chicken (P175) has the crunchy skin and juicy meat that is bound to put a smile on anyone’s face. If you or your kids are fans of pepper, then don’t forget to dip the chicken in their exceptionally pepper-y gravy sauce!



Tucked away in Bonifacio Global City is a quaint and cheery café that is not only pleasing to the eyes, but is pleasing to the taste buds as well. Satisfy your fried chicken craving with their Potato Chip Fried Chicken with Mushroom Gravy (P180). Yes, you read right! Let your kids take delight in every potato chip-filled bite!



Check out this Korean chain located in SM Megamall. Known for serving double-friend chicken, Kyochon serves up an array of flavored fried chicken from Original Series, Red Series, Soonsal Series to it’s Honey Series. Everyone, no matter how discerning their taste buds, is bound to have a favorite here!



Fried chicken made at home!

Fried chicken is definitely a staple in many Filipino homes. So, why go out when you can whip it up in the comfort of your own kitchen? It serves as a great bonding activity as well! Your kids can help in the preparation as it is best that we leave the frying of the chicken solely up to the adults.
Filipino-style Fried Chicken
Ingredients
•   2 pounds chicken legs or thighs
•   1/4 cup calamansi or lemon juice
•   1/2 cup soy sauce
•   3 to 4 cloves garlic, peeled and minced
•   1/2 teaspoon pepper
•   1/2 teaspoon salt
•   1/2 cup flour
•   1/4 cup corn starch

Directions:
1. In a bowl, combine calamansi juice, soy sauce, garlic, salt and pepper. Add chicken and marinate in the refrigerator for at least 4 hours or overnight. Drain chicken from marinade and let rest in room temperature for one hour.
2. In a shallow dish, combine corn starch and flour. Dredge chicken in flour mixture to fully coat.
3. In a wide, thick-bottomed pan over medium heat, heat about 2 inches of oil. Add chicken in batches and cook, turning on sides, until golden brown, crisp and cooked through. Remove from pan and drain on paper towels.

[jamesbond]

uyyy... nice share ito ah.... syempre young and old alike do love chicken.... all things considered dito, may resto tips na and may quick fix pa... nice naman... +like dito mam...

[lovemarie]

It was Grandparents Day yesterday, so to treat our Mom and Dad my siblings and I decided to have our Sunday Dinner at Shrimp Bucket Resto at The Fort Global City.

Their specialty is shrimps in boiling bags but choice of crabs or mussels mixed with special sauces are also available.

Shrimp Bucket offers Bags by the Pound and we ordered Shrimps (P560) and Mussels (P350).  Choose one of Shrimp Bucket’s special sauces per pound: The Mardi Gras, Salty Eggsperience, The Spaniard, Coco-Sol (south of Luzon), Frenchy Lemon Pepper, Coco-Curry.

We also ordered Fish Fillet with Spicy Sesame Sauce (P265), Plain and Salted Chicken Wings (P225) and Crispy Belachan Pork (P255).

I especially enjoyed Salty Eggsperience which is Shrimp Bucket’s salted egg and butter sauce.  I also love the heat and intense flavors in Mardi Gras, except we ordered mussels for this sauce, and the simplicity of the bright peppery Frenchy Lemon Pepper.

Shrimp Bucket
G/F, Grand Hamptons Tower 1,
31st Corner 2nd Avenue, Bonifacio Global City
Taguig City, Metro Manila
Operation Hour: 11am to 11pm

[jamesbond]

ang asasarap naman nyan. . . .  grabe pala. . .  akala ko sa kwento mo lang ako matatakam hindi pala, nung makita ko na ang mga pics eh mas lalo pa pala. . . .  +like po yan mam. . .

[lovemarie]

Aba eh dapat kumain tayo diyan sir james at ng matikman mo hehehe . . .

[tonistork]

Pinaka-likes ko dito eh ung features sa burgers (kaya lang di nasama mga fave burgers ko like Wendy's bacon mushroom melt, Burger King's 4-cheese whopper at ang McDonald's quarter pounder).

At ung sa grilled cheese (kaya di nawawalan ng sliced cheese at tasty bread sa bahay kasi pag ginutom, ito madaling gawin).

At sa barbeques (na-try ko pa lang dito eh Aristocrat, Aling Nene's at Grill Queen.

thanks sir Jamesbond for this delicious thread at pati na rin sa regular contributor na gaya ni ma'am Lovemarie.

[jamesbond]

^salamat boss sa pagdaan and taking time to just drop a little reply here... your simple gesture simply means a lot to us here. . . . salamat po...

[lovemarie]

Still the best Chicken Inasal for me to date . . .

JT’s Manukan was started many years by actor Joel Torre hence the store’s initials.

Recently they opened up a branch in Ortigas Home Depot, a very convenient location near our home and the great thing is they now have an air conditioned area (yehey!).
The air conditioned area is decorated with many framed movie posters that starred Joel Torre. The decor is just some lights, wooden benches and tables.

The chicken was perfectly marinated with their secret recipe, a welcome departure from the sweet marinade of Mang Inasal.I have not been to Bacolod to taste real chicken inasal but people mention JT’s version to be as close as you can get. The chicken is tender and the marinade goes down to the bones. I just add a little soy/calamansi sauce and I’m in chicken bliss.

[jamesbond]

i seldom watch local films but definitely i knew Joel Torre. . .  he's a good character actor with depth in his craft. . .  nice to know that he's invested his earnings on such a good enterprise. . . thanks po mam labs for this fantastic article. . . 

[jamesbond]

Fire and flavor: Peri-Peri chicken with 8 exotic dippings
Alixandra Caole Vila | Updated Friday September 25, 2015 - 2:21pm

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With spitfire grilled butterflied chicken that is perfectly marinated in a unique blend of various herbs and spices brought in all the way from Africa, Peri-Peri Charcoal Chicken will take your palate into a mouth-watering adventure with its bursting flavors.

MANILA, Philippines - How about putting an exotic twist to your usual chicken and gravy meal?
Inspired by the idea of building a floursihing homegrown restaurant, instead of simply getting a franchise, Bryan Tiu, chief executive officer of iFoods Corp., opened the first branch of Peri-Peri Charcoal Chicken at Promenade, Greenhills back in 2005.
To bring the Portuguese-African flavors closer to Filipino chicken lovers, another branch has recently opened in Capitol Commons.
"We saw how the Filipinos responded to this kind of chicken. So we prepared for it. We expanded the menu and all that and then we opened this store. And here [Peri-Peri Charcoal Chicken in Capitol Commons],  parang eto 'yung aming jumping board to a more elaborate book," said  Karen Navarro-Cosico, the head of marketing for iFoods Group when asked about why they opened another branch this year during the exclusive foodtasting event at the restaurant.
With colorful bottles and wall graffiti around the venue, the restaurant set in two floors captures the vibe that perfectly suits their world famous Peri-Peri Chicken, a dish rooted from African Bird's Eye Chili that was discovered by the Portuguese that sailed in search of the famed spice route.
What makes this Peri-Peri restaurant different from others? Flavor and fire. With spitfire grilled butterflied chicken that is perfectly marinated in a unique blend of various herbs and spices brought in all the way from Africa, Peri-Peri Charcoal Chicken will take your palate into a mouth-watering adventure with its bursting flavors.
"Ang Pinoy mahilig sa sauces eh. But when you go to some Peri-Peri restaurants, they only have hot sauce as highlight. Peri-Peri kasi is parang "chili chili." So I think yun yung ano [edge] namen. We did not settle for just a hot sauce," said Tiu when asked how his restaurant is different from other Peri-Peri restaurants.
Diners who choose to order this palatable chicken will have the option to choose three of their eight signature dippings and sauce to enhance the flavor. Created by their line of RNDs, each sauce represents a certain personality and create a multitude of flavor combinations that can satisfy any craving. 


Apachee'kn Mesquite BBQ - smoky, sweet, tangy
Tokyo Tori's Sweet Soy - sweet, teriyaki style
Count Cluckula's Garlic Brew - garlicky, spicy
Fowl-mouthed Chili Peppa' - fiery, hot
Hen Dynasty's Hoisin Sesame - sweet, tangy with a hint of spice
Ka Tuka's Honey Pinakurat - Filipino spiced vinegar
Sheik Chic's Harissa Exotica - exotic blend of spices
Poulet Vous Cajun Remoulade - spiced mayonnaise

Then again, peri-peri chicken is not the only dish to love here - there's the incredible dining experience - large servings and an unlimited soup and beverage bar with a variety of choices

[lovemarie]

Hotdogs Face off

Hotdogs aren’t exactly healthy. There’s a lot of fat in them that you don’t see. If you’ve seen documentaries of how hotdogs are made in factories, well, you'll think twice in eating one again. Nevertheless, hotdogs are here to stay. Purefoods and Swift are, arguably, the big names in local hotdogs.

Recently I gave Virginia Hotdogs a try. And I must say it will give both Purefoods and Swift Hotdogs a good challenge in terms of taste and price.

In the grocery section of Market Market Mall in BGC, Virginia and Purefoods both have stalls where one can buy hotdogs on stick. It can be observed that more people are buying Virginia Hotdogs.