Food Critics

[jamesbond]

In search for the best burger in town
Rick Olivares, contributor | Updated Wednesday July 01, 2015 - 3:24pm

Believe it or not, there is a National Hamburger Day - May 28. Yep. What started as a beef patty for Germans and a meal in a bun for Americans is now celebrated as a "national day" along with the more serious Independence Day or spooky-in-a-fun-sort-of-way Halloween.
National Hamburger Day joins the plethora of national days, from the eyebrow-raising National Yo-yo Day (June 6) to National Eat Your Vegetables Day (June 17) among many others. Do allow me throw in one more - absurd as it sounds - National Hillbilly Day in the US and on July 4 of all days!
However, like many of these "national days" that originated in the United States, quite a few have found their way across these shores such as the "National Breakfast Day," a McDonald's-pushed activation across three continents (Asia and Pacific, Middle East, and Africa). And on that famous fast food chain note, we segue back to the burger. The ubiquitous sandwich is a food staple that can be found in restaurants all over the world.
Several years ago, Voice of America called the burger "the new steak" as chefs gave that staple of the American diet a makeover filled with new flourishes yet at significantly less expensive prices.
In Manila, Bite Club was the first of that here in Manila but that designer burger joint is now down from three to one branch and luckily for them it's at Boracay.
In Bite Club's place, there's now Charlie's to 8 Cuts to Zark's and more. Even the foreign-cuisine type of restaurants feature their own take on the burger.
Mexicali has - of course - Mexican or Latin burgers! In the Japanese UCC Café, they list the Umami Teriyaki Burger.
At Promenade Greenhills, there are no less than six restaurants that offer the burger as part of its menu. And that isn't counting the regular fast food chains.
This writer conducted an informal survey of 160 respondents based in Metro Manila on what was their favorite burger restaurant. Just because they have a favorite that doesn't mean they don't try other burgers.
And incredibly, designer burgers are in and fastfood burgers are well… not. But there are a lot of votes for different burger joints spread across the metropolis.
Here are the results and they will surprise you.
Charlie's Grind and Grill - 42 votes
8 Cuts Burger Blends - 21
Chili's - 16
The Snack Shack - 15
Zark's - 11
Tropical Hut - 8
Burger Machine - 8
Jollibee - 6
McDonald's - 6
Others - 27 votes.
Businessman Jonathan Lansang believes that Charlie's Grind and Grill burgers (two branches at Kapitolyo, Pasig and the Ronac Art Center along Ortigas Avenue) are the best seasoned in the country while Your Imaginary Friends singer and guitarist Ahmad Tanji cited Charlie's for its distinct taste. Marketing officer Samantha de la Costa and banker Richmond Tan likewise named Charlie's as their favorite. "Kakabusog and sulit for your money," offered de la Costa.
Journalist Ryan Songalia, marketing communications expert Joey Bautista, and teacher  Carissa Villanueva named 8 Cuts Burger Blends, with its eight branches in Metro Manila, as their favorite.
Noted Villanueva about their burgers: "At the heart of the burger is the patty. And that is what 8 Cuts is focused on. They are all beef, fresh, and ground on site."
Food and beverage executive Mike Gayoso cast his vote for Chili's burgers because "it's a no frills burger with everything on it. Just the way it should be."
Editor Carljoe Javier favored The Snack Shack (located at Sikatuna Village in Quezon City and Concepcion Dos in Marikina) for its "value for money, great tasting patties, and that smell off the grill."
Roxci Alana de Leon, who works as an accounts manager agreed, "The patty is succulent. The condiments are just right and it's darn cheap!"
We spoke with a manager of a top local fastfood chain who said on the condition of anonymity that the burger isn't their top seller and hasn't been for quite a while now.
"That honor goes to our fried chicken!" she revealed.
No wonder they didn't score high in the informal survey. And for the respondents who voted for that chain, they preferred the burgers with lettuce and tomatoes because they add to the juiciness."
The designer burger might be pricier than the regular fastfood fare but that doesn't stop many from still patronizing them. ABS-CBN Sports Sales Director Kenneth Ti still swears by Jollibee's Champ saying it is the juiciest burger. Ramon Jocson who is now based in Singapore tries to sneak in a Jollibee burger when he can.
And for all the rage of the designer burger, businessman Robin Chan still loves McDonald's Quarter Pounder.
Jonas Diego, who works as a creative consultant, tipped his hat to the walang kamatayang Burger Machine, the first ever 24-hour burger store (their tagline is "The burger that never sleeps") in the Philippines that has been around for decades.
"Burger Machine," quipped Diego. "It's greasy. The place is almost always dirty. But it's so good especially after a few bottles of beer!"
Adventurist and filmmaker Gabby Malvar concurred with Diego saying that their products, "Just have the right amount of tastiness especially when you go home after a night out."
For those burger restaurants that didn't receive many votes, Azkals veteran Chris Greatwich voted for The Farm.
Zorba Bautista, M.D., who also teaches medicine in a University Belt school, summed up everything when he said, "It's hard to say what burger is the best. It depends on your mood or where you are. All in all, I am a burger fan whether fast food or artisan. As long as it is good fresh meat cooked properly, with cheese, a fair amount of lettuce, tomatoes and onion, maybe a pickle, how can you go wrong?"

Looking for the best comfort food in town?
Alixandra Caole Vila | Updated Friday April 17, 2015 - 3:54pm

FISH BITES. Basket of fried fish and potatoes with tartar dip.

MANILA, Philippines - When we're not feeling our best and we're stressed out, we often turn to "comfort food" to feel good. If you are suddenly craving for food that would lift up your spirits, Slappy Cakes' new offerings are just right for you. And yes, they offer more than just pancakes.
Slappy Cakes, the popular international all-day breakfast joint originating from Portland, Oregon, recently presented its new offerings meant to provide its patrons with more delicious choices consistent to the restaurant's American roots plus a few homey dishes and a twist on an old favorite.
Slappy Cakes offers three pancake batters, the peanut butter, red velvet and chocolate. And to make sure that customers get to try their DIY-pancakes without worrying about it's price, Slappy Cakes now offers the Pancake Sampler, which includes smaller servings of each in just a single order. The restaurant is also serving a line-up of all-American burgers that include the Classic Burger, the Cheese Burger and the Slappy Sliders.
Slappy Sliders is a combination of three small but tasty hamburgers - one with ground beef, one with beef patty and grated cheese and one with beef patty, onions, tomatoes, melted cheese and mustard.





They also serve the classic Pinoy favorite, pork chop, with a sweet twist. The Maple Glazed Pork Chop is served with red onion and rice. You can also try their  Havana Rice, which is served with ground beef, sunny side-up egg and plantain on rice





Of course there's something for those who want to eat something delicious and light too. The Potato Wedge Salad served with romaine lettuce, potato wedges in mayonnaise dressing topped with bacon bits and the Deep Fried Fish Bites served with potato wedges and tartar sauce.





If you are craving for more eggs on the other hand, there's an egg gourmet to love in Slappy Cakes, the Cheezy Chorizo Scramble. The scrambled egg is mixed with chorizo, onions and cheddar cheese and topped with cilantro pesto and served with toast.



The highlight for the new offerings of the restaurant is The Elvis - a honey in sourdough bread cradling peanut butter, crunchy bacon and sweet bananas inside.







Patrons who are looking to try out these delicious offerings can visit any of the Slappy Cakes branches in Eastwood Mall, SM Aura Premier, SM North Edsa The Block and SM Jazz Mall.



J.Co: A delicious blend of coffee and donuts
Ching M. Alano


Nuts about donuts: A variety of fun, delicious donuts at J.Co to cater to assorted donut lovers

On a balmy Wednesday afternoon, a storm is brewing at J.Co Donuts & Coffee in Glorietta 2, Makati. You could feel the torrential gust of excitement as soon as you managed to literally get a foot in the door of the store that's packed to the brim. The sinful sight of donuts peeking out of the glass shelves and the fragrant aroma of freshly brewed J.Coffee wafting in the air are just too hard to resist.  I join an assorted horde of coffee hounds craving their mid-afternoon caffeine fix.
The place is a-stir with everyone holding their precious mug of coffee as a coffee expert spills the beans on what makes J.Coffee the finest coffee there is.
J.Co, the fastest-growing donut and coffee chain in Indonesia — and now in Malaysia, Singapore, China, and the Philippines — has made a name for its donuts. In Metro Manila alone, the popularity of its soft, premium donuts (and, if I may add, not overly sweet, just sweet enough) has spread by word of mouth (contented mouths, for sure). But J.Co is also a coffee place, where great ideas are always brewing.
Certainly, J.Coffee stays true to its coffee heritage by bringing only the best of Sulawesi and Sumatra Arabica beans in Italian roast in each cup of coffee. Trust J.Co to give coffee lovers only the best quality and distinct coffee. Every sip of a J.Coffee espresso that serves as the base for J.Coffee beverages offers a rich, full-bodied distinct coffee profile of citrus flavor, bittersweet notes, and medium acidity that is perfectly blended by J.Coffee specialists.
What else is brewing at J.Co? J.Coffee serves flavored coffees — from the familiar, well-loved ones like the caramello and hazelnut latte you're bound to go nuts about, to the unique, not your run-of-the-mill flavors, like the Cafe Avocado, which is a hands-down favorite. If you love avocado (I do, I do), you'll love Cafe Avocado. Expect more from J.Coffee as new variations are coming up every two months and will be offered for seasonal durations.
Looking ahead, J.Co is working on offering iconic J.Coffee products. The people behind J.Co certainly "hope to be able to make J.Co-ers in the Philippines experience and markedly relate to J.Coffee for the high-quality product that it is."
But of course, great coffee deserves great-tasting donuts! Easily the most wanted is Alcapone, a donut generously wrapped in crunchy, munchy almond slices and inspired by who else but the infamous mobster Al Capone! This fun donut company has whipped up more fun names for its donuts. My top favorite is the tiramisu (Tira Miss U), a creamy, dreamy donut with tiramisu filling, topped with Italian tiramisu chocolate. The Avocado Dicaprio is a good-looking (and great-tasting) donut surrounded with slivers of chocolate that I'm sure will capture the heart (and taste buds) of Leo DiCaprio. Simply tea-licious is the Green Tease topped with green tea icing and filled with green tea cream. Berry nice are the Heaven Berry, a strawberry cream donut with white chocolate swirling on top, and Berry Spears, a cream cheese-strawberry donut that will probably make Britney Spears' heart sing.  Whether you're a Jackie Chan fan or not, you'll surely get a (flying) kick out of Jacky Chunk, a chocolate donut covered in lots and lots of peanut bits. And if you want a bit of everything (like me), grab a box of assorted J.Pops baby donuts, teeny-weeny versions of the big donuts. They may be small in size, but they're certainly big in flavor.
What else is hot at J.Co? It's the J.Cool fat-free frozen yogurt with add-ons of fresh fruit choices! Cool! J.Cool makes a healthy dessert to cap a quick meal at J.Co. And speaking of quick meals, the J.Club offers donut sandwiches — Cheezy Rich, White Velvet, sausage, salami, katsu. Come and join the club!
Is there a J.Co near you? Most likely, as more branches will soon open in other cities outside Metro Manila with new store concept designs, such as those you'll find in the newest J.Co branches in Forbes Town, Bonifacio Global City, Taguig, and SM City Iloilo.
J.Coffee and donuts? It's a match made in coffee heaven!
 

[lovemarie]

Nice topic sir james!

Here's my share . . .


5 Grilled Cheese Sandwiches in Manila for the Hardcore Cheese Lover 
BY EJ DELA VEGA

There is one food that has the uncanny ability to make lazy rainy afternoons feel brighter, lonely nights warmer, and night-before hangovers less painful…

And it’s not chocoloate nor ice cream, but…

The grilled cheese sandwich.


A lot of us grew up eating it, many of our moms have a recipe for it, and it’s a go-to snack that can be put together in the amount of time it takes to listen to an RnBrie song.

However, there are a few Manila restaurants that have taken the common GCS and turned it into a gourmet treat actually worth shelling out cash for. I mean, c’mon… sweet baby Cheesus, these look good.

Borough’s Grilled Cheese and Tomato Soup

Borough’s grilled cheese sandwich is so popular among reviewers, that one user on the app suggested it be renamed as the “Super-Delicious-If-I-Weren’t-Married-I’d Marry-You Grilled Cheese Sandwich.”


It seems to be all about the details when it comes to Borough’s version of this classic combo. The sandwich itself uses sweet buttery brioche bread and has just the right amount of cheese for you not to get that nakakaumay feeling. Paired with their tangy soup, it’s the go-to dish for when you’re feeling under the weather.

We hear melted cheese and tomato soup make for a good glue when piecing together broken hearts too.


Early Bird Breakfast Club’s Ultimate Grilled Cheese Sandwich with Roasted Tomato Soup

It’s not the first thing that comes to mind for most Filipinos when it comes to breakfast, but you don’t hear a lot of complaints from people who’ve tried it!


EBBC’s version uses three different types of cheeses: cheddar, mozzarella, and gruyere, which means it’s not likely to taste anything like what you make at home with that pre-sliced grocery-bought stuff. The onion relish in the sandwich gives it a bit of a twist, which makes Early Bird’s grilled cheese sandwich a hit with reviewers who enjoy a little extra sweetness in their food.



Wildflour Cafe + Bakery’s Soup, Salad, Sandwich Combo


According to some reviewers, Wildflour’s sandwich + soup combo is on the lighter end compared to the others on this list. Not too heavy on the cheese (just gruyere this time), and with caramelized onions to counteract the richness of gruyere, the dish feels balanced but still hearty. The soup is also less rich compared to the others. This means that all put together, you’ll have less to apologize to your muffin tops for.


Lunchbox’s Grilled Cheese, Please!

For an extra bit of freshness, Lunchbox adds a hint of basil to their version of the classic grilled cheese sandwich.


A lot more affordable than the others, Lunchbox lets the dish’s simplicity do the talking with the exclusion of multiple cheeses and the use of bread made in-house. If there was one thing to comment on, it’s that you’re not always going to get tomato soup with their grilled cheese, as it’s served with whatever the soup of the day is when you order.



Wild Card: Starbucks‘ Ultimate Grilled Cheese

If you’re lucky enough to chance upon a branch that has it (hence the wild card designation), you can’t call yourself a cheese lover if you don’t try Starbucks’ Ultimate Grilled Cheese. It’s got six (yes, SIX!) different cheeses in it: Gruyere, Emmental, Feta, Provolone, Mozzarella, and Cheddar so you can bank on some pretty extreme cheesy flavors, for sure. To counteract the richness, you might as well get it with a cup of your favorite Starbucks blend… or maybe that was their intention in the first place! Oh Starbucks, you ARE a sly one.

Try all five and I shall officially dub thee… a cheese wiz.

[jamesbond]

Triple Korean treat with Bulgogi Brothers' Beef Bulgogi Platter

Name of food: Beef Bulgogi Platter
Price: P995
Address: Level 3, Greenbelt 5, Makati City
Serving size: 3 to 4 persons
Main ingredients: Premium boneless short ribs or L.A.-style short                                                                              ribs, Beef Top Blade and Beef Brisket
Best served with: Steamed rice

Sink your teeth into some Korean barbecue goodness and satisfy all your meat cravings with Bulgogi Brothers' Beef Bulgogi Platter. Good for three to four persons, this trio of fine selection of Korean barbecue is served with six side dishes that include kimchi, sweetened anchovies, sweet corn, eggplants and boiled sweet potatoes and quail eggs.
This platter has two variatons. The first one is made up of L.A.-style short ribs, rolled beef brisket and beef top blade seasoned with the original herb-infused barbeque salt. The second platter is also composed of beef top blade and rolled beef brisket but it offers premium boneless short ribs marinated with Bulgogi Brothers sauce.
The six thin slices of rolled beef brisket are seasoned to perfection and match both the salty soy-based sauce and the chili paste served on the side. The two medium cuts of beef top blade, meanwhile, are succulent in every bite while giving a unique taste due to the barbeque salt.
Finally, the L.A.-style short ribs are strips of bone-in beef short ribs marinated in the special bulgogi sauce. But while the bone remains intact, the flavorful meat will surely give a melt-in-your-mouth goodness. Like the rolled beef brisket and beef top blade, the short ribs are grilled using a table-top induction stove and are best eaten with steamed white rice.

[naruto789544]

i'm a food lover... and yes, those mentioned here are certainly a gift from the grill... thank you for sharing sir @jamesbond and mam @lovemarie   

[Prime™]

Awesome thread.

Dang, Starbucks has grilled cheese sandwiches?

I'm trying that, sometimes simple rocks.

[lovemarie]

2015 Mid-Year Report: The 10 Best Japanese Restaurants In Manila 
BY DENISE JOSE

In Japan, slurping your noodles and finishing every last grain of rice in your bowl is considered excellent dining etiquette.

And here in Manila, we Filipinos have definitely been behaving well on the dining table. We have slurped, chewed, and swallowed our way through the first half of 2015 and made sure that our bowls have been left spotless.

According to reviews, everyone has been getting their fill of sushi, sashimi, and teppanyaki these days, so if you’d like to hop on the bandwagon, here’s a roundup of the top 10 Japanese restaurants in Metro Manila for your dining pleasure!

10. Yuujin
Average Rating: 4.28/5.00

Not a lot of people have seen or heard of Yuujin, mostly because of its secluded spot along Wilson street. But for those who are in the know, they probably want to keep this Japanese restaurant as their own little secret. Who wouldn’t want more sushi for themselves, right? For the Yuujin regulars, this unassuming hideout is an affordable way to gorge on authentic Japanese favorites. looloo reviewers have said that after trying their dishes, regular cravings for sushi, sashimi, and maki are likely to ensue. You have been warned!

The clear-cut favorite among ravers is the Crazy Maki. Each roll, packed with shredded crab sticks and ebiko, covered in tempura flakes, and then topped with even more crab sticks, is a delicious mouthful! Other popular recommendations are the Tuna, Salmon & Cheese Roll, the Tenderloin Steak, and the Wakadori Teppan.

Yuujin can be found at 221 Wilson St., Greenhills, San Juan.


9. Ogetsu Hime
Average Rating: 4.07/5.00

With a name that literally means “Goddess of Food,” it’s natural that we have high expectations for Ogetsu Hime. So far, it seems to be living up to its self-given title. Ingredients are flown in all the way from Japan two to three times a week, guaranteeing the freshness of their specialty sushi, sashimi, teppanyaki, and sukiyaki. The Ogetsu crew is also said to be an attentive bunch that’s ready to wow you with excellent service, which is always a plus for reviewers!

On to the menu, the U.S. Rib Eye Sukiyaki is Ogetsu’s claim to fame. Cooked with vegetables and glass noodles in sukiyaki sauce, you can watch in awe as it gets prepared right under your nose. Another big contender for favorite dish is the Matsusaka Wagyu Teppanyaki, one of the finest types of beef in Japan for its high fat-to-meat ratio.

Ogetsu Hime can be found at the fifth floor of SM Aura Premier, McKinley Parkway cor. 26th St., Bonifacio Global City, Taguig.


8. Omakase
Average Rating: 4.27/5.00

When this restaurant first entered the spotlight, Filipinos took to their dishes quickly. Maybe we can even say that Omakase is Metro Manila’s pioneer in Japanese food because prior to its opening, there wasn’t a lot of sushi or maki action going on. They have traditional Japanese dishes for those who have more conservative taste buds, but they also have creations that are really out there. But whatever your preference, Omakase seems to be everyone’s go-to Japanese place for days when you just don’t know where to eat.


Omakase goes beyond the usual salmon or tuna sushi. Some of its most daring sushi inventions are the American Dream, which is deep-fried with salmon, kani, and cream cheese; the Crazy Maki, which is spicy tuna and salmon topped with ebiko, scallions, and salmon skin; and the Jurassic Maki, which is ebi tempura, ebiko, salmon skin, and cucumber topped with scallions. Best news is you can get them by the platter!

Omakase has several branches all over the metro.


7. Haru Sushi Bar and Restaurant
Average Rating: 4.18/5.00

Step into Haru and you’d feel like you’ve been transported back to 15th century Japan. The place is filled with all things Japanese, from cherry blossoms dangling from the ceiling to servers dressed head to toe in traditional costumes. Aside from making you feel like you’re in some kind of a Japanese telenovela, the ambiance goes perfectly well with its authentic Japanese food. And according to reviews, Haru serves nothing but the freshest sushi and sashimi at affordable prices.


The Crazy Roll is one of the most popular picks from Haru’s vast menu. Kani, ripe mango, cucumber, hakira flakes, and mayonnaise all rolled into one makes for a very delicious explosion of flavors in the mouth. The Australian Rib Eye Teppanyaki, although pricier than the rest of the dishes, is another well-recommended dish, said to be so tender that it melts in the mouth.

You can find Haru Sushi Bar and Restaurant at 21 West Capitol Drive, Kapitolyo, Pasig.


6. Kimpura
Average Rating: 4.57/5.00

For the longest time, the main attraction at Kimpura is being able to watch the chefs in action as they cook your meat, seafood, and vegetables in front of you. Your food then gets served to you directly from their misono tables. One drawback though is that you might have to go home smelling like delicious teppanyaki, but it’s a small price to pay for good grub.

Prices may be a little on the steep side but it seems that quality is a major priority over quantity at Kimpura. Over the years, foodies have come to know this place for its fresh ingredients and authentic dishes, the main reason why the crowd has never dwindled. That said, make a quick call and reserve before coming here to dine!

From Kimpura’s Teppanyaki Combination Specials, the U.S. Black Angus Rib Eye Steak and Prawns is quite the popular hit on looloo. The steak is said to be melt-in-your-mouth tender and the prawns big and fresh, best eaten with a mound of steaming hot fried rice.

Kimpura has branches in Greenbelt 5 in Makati, TriNoma in Quezon City, and Greenhills in San Juan.


5. Nanbantei of Tokyo
Average Rating: 4.20/5.00

With hefty yakitori platters that are definitely meant for sharing, bringing extra hungry mouths along with you to Nanbantei is highly recommended. Take your officemates on paydays when there’s extra cash to blow on good food or your big barkada on nights you just want to eat your heart out. They have exceptional sake too, so you know it’s going to be a good time. As per reviewers, the friendly and accommodating crew at Nanbantei would be more than happy to welcome you and your company in.

If you’re having a tough time picking out orders, a good bet would be the Best Sellers Platter which is twenty-one sticks of, you guessed it, their best sellers. This includes asparagus wrapped in pork, garlic fried chicken, pork garlic yaki, shiso maki, chicken with leeks, and corn and potato maki. The mystery dipping sauce that everyone sinks their yakitori into is a big hit as well!

Nanbantei of Tokyo can be found at the third floor of Greenbelt 3 in Makati and the upper ground floor of Bonifacio High Street Central in Taguig.


4. Wagyu Japanese Beef
Average Rating: 4.67/5.00

Who would’ve ever thought that a Japanese place serving up Grade A5 Wagyu beef exists in Makati Cinema Square? But it’s there, in all its meaty glory, and the carnivores of Manila are rejoicing. Wagyu Japanese Beef started out as a simple tasting room where you can sample different cuts of their meat but people wanted more, so they expanded into a mini restaurant. As discreet as this beef haven may be, it gets packed very quickly so be sure to make a reservation before showing up!

According to looloo reviews, the Rib Eye Wagyu Beef has caused many to swoon. It is so tender and packs such a flavorful punch that JP G. on his looloo review has even said that if he were to die soon, it would be the last meal he’d eat on Earth. Intense! The Stone Grilled Sirloin, which is perfectly marbled chunks of wagyu, is another must-try. But if you’re still clueless on what cut of beef to get, the Japanese owners, the butcher, and even the knowledgeable waiters will be willing to help you out.

Wagyu Japanese Beef can be found at the ground floor of Sunvar Plaza Bldg., Amorsolo St. cor. Pasay Rd., Makati.


3. Yabu
Average Rating: 4.65/5.00

The Katsu craze in Manila has seen the birth of many tonkatsu places in the Metro. But years later, there’s one that has remained at the top of people’s minds and mouths. Yabu is still on everyone’s list of default places to eat because its panko breaded, deep-fried meat and unlimited rice always seem to hit the spot.

This place is usually packed though, so bring along some patience. Despite the throngs of people who come to feast, service and food quality have remained consistent after all this time. Servers are constantly roaming around with big bowls of cabbage and rice, asking if you’d like a refill (which, of course, we always do).

And its Katsudon is still said to be the best in Manila—their Menchi Katsu Curry, Pork Katsu, Salmon Katsu, Rosu, and Tonkatsu Hire are just some of the popular favorites. So whenever you find yourselves asking the very important question “Saan kaya tayo kakain?” keep Yabu in mind because this no-fail restaurant will leave your stomachs satisfied.

Yabu has several branches all over the metro.


2. CoCo Ichibanya
Average Rating: 4.41/5.00

With over 1,400 restaurants under its belt, Coco Ichibanya holds the Guinness World record for the biggest curry restaurant chain in the world. And finally, they’ve made their way to the Philippines, having opened up shop in Capitol Commons at the Estancia Mall earlier this year. Looks like our curry prayers have been answered!

Ingredients for their dishes are flown in fresh from Japan, so you know you’re getting the real deal. And for us Filipinos who love to customize our food, Coco Ichibanya lets you choose the spiciness level of your curry (go for level 5 if you’re daring enough!) as well the toppings you’d want to pair with your meal.

One of their bestsellers is the Cheese Hamburger Steak. Just imagine sinking your teeth into tender beef stuffed with cheese and smothered in velvety curry sauce! Other popular recommendations on looloo are the Pork Cutlet Omelette Curry and the Chicken Cutlet Curry. Don’t forget your toppings! The sausages and the Pari Pari chicken are said to be highly addicting!

CoCo Ichibanya can be found at Estancia, Meralco Ave., Capitol Commons, Pasig.

1. Izakaya Kikufuji
Average Rating: 4.39/5.00

Izakaya Kikufuji is Little Tokyo’s precious gem. It may be tucked away in Pasong Tamo and hidden unlike Makati’s more popular food spots, but people always turn to this humble nook for an authentic Japanese experience. Hence, the inevitable battle for seats inside and parking space outside. A food reviewer once said that it might pay to be the eager beaver and go exactly at 11 AM, just right when they’re about to open. Sneaky way to beat the long lines!

Once you’ve made it in, you’ll see that everything about Izakaya is unmistakably Japanese, from its simple interiors, down to the sushi chefs in their white hats, coats, and aprons. All it takes is a little imagination to feel like you’re in the very heart of Tokyo.

But the real highlight at Izakaya Kikufuji is their food, and there’s no stopping looloo reviewers from raving about how fresh and delicious their dishes are. The Gyu-kushi, which are sticks of wagyu beef, is an obvious favorite here. Fresh off the grill, they are said to be tender, juicy, and absolutely addicting. The Shake Salmon Sashimi and the Spicy Tuna Sashimi are other well-loved items off their menu. Come here for lunch and you get free iced coffee to cap off the perfect meal.

Izakaya Kikufuji can be found at 2277 Chino Roces Ave., Little Tokyo, Makati.

[jamesbond]

2015 Mid-Year Report: The 10 Best Japanese Restaurants In Manila 
BY DENISE JOSE

4. Wagyu Japanese Beef
Average Rating: 4.67/5.00

Who would’ve ever thought that a Japanese place serving up Grade A5 Wagyu beef exists in Makati Cinema Square? But it’s there, in all its meaty glory, and the carnivores of Manila are rejoicing. Wagyu Japanese Beef started out as a simple tasting room where you can sample different cuts of their meat but people wanted more, so they expanded into a mini restaurant. As discreet as this beef haven may be, it gets packed very quickly so be sure to make a reservation before showing up!

According to looloo reviews, the Rib Eye Wagyu Beef has caused many to swoon. It is so tender and packs such a flavorful punch that JP G. on his looloo review has even said that if he were to die soon, it would be the last meal he’d eat on Earth. Intense! The Stone Grilled Sirloin, which is perfectly marbled chunks of wagyu, is another must-try. But if you’re still clueless on what cut of beef to get, the Japanese owners, the butcher, and even the knowledgeable waiters will be willing to help you out.

Wagyu Japanese Beef can be found at the ground floor of Sunvar Plaza Bldg., Amorsolo St. cor. Pasay Rd., Makati.

   yu? waaaaaaahhhhhh..... so tender... so juicy... it melts in the mouth.... haaays....

Wild about Buffalo wings
Ching M. Alano

MANILA, Philippines - Now spreading its wings over the metro is Buffalo Wild Wings. And this afternoon, at the newly opened Buffalo Wild Wings in Glorietta 1, Makati, we're faced with a hot challenge (probably the hottest we've ever encountered). A staggering selection of sauces is put before us, batch by intriguing batch, as we stoutly ask ourselves: Can we handle the heat? Should we be Smilin', Sizzlin' or Screamin'? These, of course, refer to the sauce samplers you're supposed to try first to help you decide which chicken wing flavor or flavors to order. Of course, seasoned diners who have been to Buffalo Wild Wings in the US and other parts of the world know their sauces like the palms of their hands. I chicken out and ask for the safe choices, for I tell myself I want to be Smilin', not Sizzlin' or Screamin' (or kickin'). So I skim through the relatively harmless sauces (sweet BBQ, teriyaki, honey mustard, Parmesan garlic), screeching to a halt at medium (described as comfortably hot — trouble is, I'm never really comfortable with hot food). From there, the pepper temperature starts to shoot up to Sizzlin', as in the Asian Zing where sweet meets heat, a robust mix of chili pepper, soy, and ginger sauce. And the heat builds up — the Caribbean Jerk (a fearless blend of red peppers and island spices), Thai Curry, Hot (exhilarating heat), Mango Habanero (a.k.a. the backstabber sauce because, like a traitor, it starts in your mouth with a fruity mango taste but ends on a really hot chili note), and finally, Blazin', which is sooo hot you'll probably need a fireman to put out the fire on your tongue. Fortunately, it comes with this warning: Keep away from eyes, pets, and children!
"It can burn the eyes because it has five chili peppers: Tabasco, habanero, jalapeño, capsicum, and cayenne," says Buffalo Wild Wings Glorietta restaurant manager Gab Soriano, who walks us through Buffalo Wild Wings' 18 different signature sauces and seasonings with the help of guest experience captain Zya Isabel Pallatolon.
Gab shares the story of a contest winner who finished an order of wings (six pieces or so) in two minutes — without drinking, dipping, and pulling off the meat. "That means the meat goes straight to the mouth so it's chili hot and steaming."
Some like it really, really hot. Some like it dry, too. At Buffalo Wild Wings you'll never go dry as the choices for seasoning are aplenty — salt and vinegar, lemon pepper, chipotle BBQ, Buffalo, and Desert Heat.
Gab names the resto's hot sellers among the sauces: Asian Zing, most preferred by Pinoy customers because it combines sweet and spicy; honey barbecue with its smoky, sweet BBQ taste with just a kick of jalapeño; Parmesan garlic with its creamy cheesy taste with a kick of garlic. But of course, the kids love the sweet BBQ, a sweetish, smoky barbecue, just like your good old backyard barbecue.
As for the dry seasonings, the hot faves are: the ordinary salt and vinegar; the citrusy lemon pepper, chipotle BBQ with its smoky BBQ taste, and Buffalo with its spicy cheesy flavor.
After we're done with the tough job of picking our sauces and seasonings, we get a fresh start with choosing our salad. Make that savory salad. The honey barbecue salad sounds nice — fresh greens, carrots, pico de gallo (chopped tomato, onion, cilantro, chili peppers, etc.), a blend of cheeses, grilled chicken, and BBQ ranch dressing garnished with Buffalo Wild Wings signature honey BBQ sauce).
It's always nice to start a meal with some bread. At Buffalo Wild Wings, you can have your bread and your pizza, too, in the thin-crust flatbreads. Order the Buffalo chicken flatbread — fresh and crispy off the oven, its near-paper-thin crust is covered with the signature spicy garlic sauce, bleu cheese, chicken, bits of fresh celery, mozzarella-provolone cheese blend. Or the spinach artichoke chicken flatbread smothered with rich, creamy spinach artichoke dip. In thin crust, we trust!
To wrap up — and spice up — another ho-hum day, you may want to try the wraps and Buffalitos. The Pepper Jack Steak Wrap is brimming with seasoned prime rib, pepper jack cheese, lettuce, pico de gallo, and southwestern ranch dressing. On the other hand, the Grilled Chicken Buffalitos is gingerly wrapped in two soft flour tortillas with a blend of cheeses, sour cream, and your favorite Buffalo Wild Wings sauce or dry seasoning.
Buffalo Wild Wings is also big on kiddie meals. Kids will surely love the tempting tenders — juicy grilled chicken tenders served with French fries and kids' favorite signature sauce or dry seasoning. There are also the cheeseburger slammers served with a choice of fruit cup, carrots, and fries.
At Buffalo Wild Wings, you can customize your food, choose your own protein —  a beefy burger or a grilled chicken? Pick one or two or all of your favorite veggies, add your favorite cheese, spice it up with our favorite sauce or seasoning, and top it with some indulgent extras.
And what goes best with these well-loved American comfort foods? Beer, of course! At Buffalo Wild Wings, you just have to grin and beer it! "We have 15 draft beers — the most number of draft beer (poured fresh from a keg) choices among all the restos in the Philippines," notes general manager Clint Brian Peck with a hint of pride. "We have domestic, international, and craft beers."
Buffalo Wild Wings prides itself on serving the perfect draft beer. "Our beer glasses are nucleated or engraved with laser etching (the Buffalo Wild Wings logo is etched at the bottom of the glass)," Brian explains.  "It's called the Bubble technology which removes the carbon from the beer so you really enjoy the taste of the beer and the aroma, without the bitterness you usually experience with the regular glass. You also don't feel bloated. Only Buffalo Wild Wings has this."
Surely, this glass is in a class of its own. Consider these: The large, wide-mouth top allows the beer to breathe and lets your nose enjoy all the wonderful aromas of the malt, yeasts, and hops. A good crown of foam tells you the beer is balanced and properly carbonated. It lets the beer's ingredients come to life. The thick, heavy base is chilled to the core and acts like a mini fridge to keep beer colder longer.
Brian goes on to relate, "Last night, I had a group of 60-year-old women and I made them a beer sampling. They liked it! They said it was the first beer they enjoyed since 15 years ago."
And what goes best with beer? Sports! Which you can watch from Buffalo Wild Wings' wall-to-wall HD flat-screen TVs that capture the vibrant energy of a sports stadium. "Here at Glorietta, we have 33 TV screens (spread all over a 380-square-meter area) and seven cables showing different sports," says Brian.
He happily announces, "We will also be the first Buffalo Wild Wings branch all over the world (1,100 locations and counting) to have a gaming center, which is not yet available in the US."

[jamesbond]

Gloria Maris revisited
Millie & Karla Reyes

MILLIE: Karla and I are great Gloria Maris fans. We eat there practically two or three times a month and miss the food when we fail to do so. Even when Dad was alive, we would frequent the place at least once a week. Next to Chef Jessie, it's our special-occasion restaurant when a family member is celebrating a birthday or when friends or relatives from abroad are in town and we take them out.
When Karla and I dine together, we would always order our favorite dim sum dishes, which are comparable to Hong Kong's dim sum fare, and that's because Gloria Maris chefs are authentic Chinese chefs. It has become, next to home-cooked sinigang and adobo, our comfort food.
We normally order steamed siomai, delicious hakao, steamed shrimp and vegetable dumpling, steamed pork buns, asado rice toppings, roast duck rice toppings and, never to forget, sweet-sour pork. I also love their ham suy kok, which is a deep-fried sticky rice puff stuffed with minced meat and when freshly cooked, it is the yummiest thing on earth.
Most of the time, we only dine a deux and can't order too much, and that's the reason we keep coming back.
KARLA: The problem with coming back all the time is that we end up ordering the same things over and over. Funny thing is, it's comfort food to us and we welcome it when we find the time to go there. We do have our moods with food, though. When I'm coming down with a cold, I order hot and sour soup. And we do run into good finds from the next table. My Lolo Joe had this habit of looking at other tables to see what they were eating, a habit I naturally got from him because I was his partner in crime who would guide him, or akay as he walked around the restaurant to watch other people eat and look at what they were eating. He said it whets his appetite, too.
A couple of years ago, it was a Sunday afternoon, Mom and I ordered the usual dim sum and were thinking of something else to order. The next table's order came and Mom and I looked at each other. One thought went through our heads: "Who orders fried chicken at Gloria Maris?" As we watched them eat it, we decided to give it a try. And boy, were we happy! It came with kropek, which Mom loves. The chicken had a light, crispy skin and juicy meat. We ordered a whole chicken and brought home the leftovers. There's always something you can do with leftover chicken, anyway, like chicken salad sandwiches or chicken a la king, or pop it into the toaster and even eat it as is. But that was one of our good finds from the next table.
Occasionally, we go for hotpot. Mom always gets the wintermelon with dried scallop, and I always have something spicy. But most times, we just get one kind of broth since it's just the two of us and getting two would be too much and too expensive. We stay away from the sets because we only really want the squid balls, mushroom balls, lobster balls, and we're happy with that. The secret to our hotpot happiness is one of the waiters named Froilan. When he makes the dipping sauce for us, his is just well balanced. But then again maybe he just spoils us so much that we never get used to making our own sauce. Ha ha.
Some other favorites are the fresh crab sotanghon, the steamed shrimps, and hot prawn salad, but I only eat the prawns and take home the fruit cocktail for whoever wants it at home. For veggies, we normally get the spinach with garlic.
MILLIE: Last week, we invited our dear friend Dr. Larry Mallari to dine with just the two of us for an early celebration of his birthday. Candy Uy of Gloria Maris prepared a very special menu for us. We were served a huge steamed lobster and shrimp dumpling housed in a dim sum basket and presented with the shell of a baby lobster. The dumpling was so huge, it was the size of a fist, but so delicious and the lobster was so fresh.
For the next course, we had a mango half cut into four thick parts and sandwiched in between the mango was a thin slice of Peking duck, in the second part fresh prawn, a scallop in the third and a kani crabstick.
The dinner had become entertaining and the focus of attention was the food.
A two-toned almond seafood soup was served piping-hot and we all watched the waiter skillfully serve the soup without disturbing the two-toned design.
KARLA: We have not dined in Gloria Maris this way as we normally stick to our favorites. Except when we are invited to weddings, which is usually family-style. But this was a sit-down dinner with several courses and, I must say, it was pretty impressive. They even had LED lights to highlight the garnish of some dishes. We also got to try the abalone slices with yellow fungus vegetables with supreme sauce on steamed egg-white custard. The next dish was crispy fried pigeon with kropek. I would have asked for steamed rice to eat this with but was already too full by this time and yet still managed to have two pieces of pigeon. Ha ha. The last course was the shredded crabmeat cooked in cream, put back into its crab shell and baked with shark's fin on top.
We asked Candy how long these items have been on the menu. She said that a lot of them have been there for a while, but they keep updating new dishes all the time. Like us, there are a lot out there who keep Gloria Maris as a staple restaurant and go back every week. They keep making new dishes and finding new ways of serving traditional ones, so clients get to try something new once in a while. Obviously, we've been too stuck to our favorites to even notice, but then again, nothing wrong with that. As long as it's consistently good, we don't mind coming back. That's why it's no surprise that Gloria Maris received an award at The Choice Awards: The People's Choice Award for Favorite Chinese Restaurant last Aug. 8 at the SMX Convention Center. It was awarded during Blosomex: Blogging & Social Media Expo & Summit put together by Anton Diaz of Our Awesome Planet, The KTG, a blogger collective founded by Spanky Enriquez, Zomato and the PEP Group, the company that brought us WOFEX.

[lovemarie]

The top 10 barbecue joints in town
by EXCEL DYQUIANGCO

Pork or chicken, Mongolian or Korean, roasted or grilled, with or without sauce, barbecue offers a distinct taste for people who enjoy eating on a stick. However these are prepared, though, barbecues are definitely one of the most sought-after dishes that can fill every hungry tummy. We’ve rounded up the top ten places in the metro to get the best meats on a stick.  Extra rice, please.

 Aling Nene’s Barbeque Restaurant
Started in 1955 by a husband and wife team, Aling Nene’s offers you pork barbecue that is well-marinated, tender, smoky and quite addicting. For just P62.00, you can avail of their Sarap Busog Pack Meals with the inclusion of one-piece barbecue plus rice. Of course, for those who are really hungry, Aling Nene’s also provides an eat-all-you-can buffet for P335.00, taking your load of all the barbecues you can eat. Extra rice is at P25.00.




Danny-Licious
What seems like an obscure and unpopular place at the corner of Project 4, Quezon City is, in fact, frequented by television and movie personalities! Danny-Licious, an eatery and a carinderia in one, has all the makings for barbecue lovers: pork, chicken and even fish and squid. For just P23 per stick, you can taste the soft, chewy and tender barbecues. Add a little bit of soy sauce with red chili and calamansi to give the barbecue that extra spiciness and flavor. You can also order extra rice for P10.



Maya’s Delicious Barbecue
Delicious it is. Those who’d like their barbecues extra tender and ultra juicy can head on to Maya’s Delicious BBQ which has two branches in Pioneer Street and at Shaw Boulevard. Its chunks of pork meat are marinated for 24 hours, giving it that extra flavor and succulence. For those who want a wide variety, choose from any of the following: chicken thigh fillet, pork tenga, cocktail-size pork or isaw manok. The barbecue costs P27 per stick for the regular and P15 for the small barbecue.



Grill Queen
The tagline says it all: “The Best B-B-Q in Town”. Its main staples, pork and chicken barbecue, is sliced thinly with a little fat entrenched into the stick. The meat is also not charred and grilled just right. As there are some restaurants available for loyal patrons, Grill Queen also has over-the-counter stalls for those who’d like to eat theirs at home. The cost is at P17 per stick.



Countryside Restaurant
Katipunan Avenue is made alive with one of the best chicken barbecues in town served only at Countryside Restaurant.  The rich and marinated meat, peppered and salted to perfection, provides straight and an off-the grill delectable dish for hungry tummies. If you want, you can also dip it in sauce for that added oomph. Price of the barbecue per stick is P25.



Beach House at UP Diliman
Beach House is located near the Sunken Garden at UP Diliman. It’s a carinderia-like restaurant with an al fresco dining area for those who’d want to get a refreshing view of the campus. The pork barbecues they offer used to be huge but these days, thin slices of meat well-marinated with chunks of fat, are usually served. Eat this dish while hot, it’s the best. Barbecue is at P25 per stick.



Aristocrat
One of the more popular places to dine in, Aristocrat gives a choice for the barbecue lover – pork or chicken on a stick. Tender and meaty with a smoky taste, this barbecue has what it takes to bring a gastronomic delight to your hunger. You can also order sauce if you wish. Aristocrat barbecue costs P159 for 2 sticks with java rice.



Three Sisters’ Restaurant
Dipped into the marinade with a thick and creamy sauce, the pork barbecue at Three Sisters has little fat with just the right amount of flavor and texture. It has a tocino-like quality into it, probably because of the way the sauce is embedded into the meat. The barbecue is at P35 per stick while plain rice is at P20.



Heaven’s BBQ
For those who’d like their barbecues not particularly charred or grilled, or not that smoky, head on to Heaven’s BBQ located in different venues in Metro Manila. It has chunky cuts of pork meat, tender and juicy and yet, with a little fat. Note: the barbecue in this restaurant is so delicious it has been proclaimed as the Best Barbecue by Food Magazine in 2009 and 2013. Barbecue is at P38 per stick (large) and P10 (small) while extra rice is at P15.



Central BBQ
Central BBQ has a way of bringing yuppies, students and party goers together. Aside from their pork and chicken barbecue (P30 per stick) grilled to perfection, Central also offers drinks and beers for those who want to unwind after a week of hard work. They have cocktails, shooters, liquor, frozen cocktails and a beer tower. As for the restaurant it has laidback surroundings of wooden picnic tables and alfresco dining suitable for those who want to see the verdant atmosphere up close. This is where every day is a weekend. Extra rice is at P15.

[naruto789544]

for me aristocrat's barbeque is the best with aling nene's coming a close second... for those in a budger, there is a place along zobel roxas near aling nene's which sells delicious and filling barbeques at Php 15.00/piece.. i forgot the name but it is worth your time and money i assure you... 

[lovemarie]

for me aristocrat's barbeque is the best with aling nene's coming a close second... for those in a budger, there is a place along zobel roxas near aling nene's which sells delicious and filling barbeques at Php 15.00/piece.. i forgot the name but it is worth your time and money i assure you... 

ah yes sir naruto meron nga diyan along zobel roxas (sadly di ko din matandaan name), i used to buy nga before going home dati from work nakaka adik hehehe....

[jamesbond]

Latest Japanese resto in town wants to conquer Pinoy bellies with pork and ramen
Cheryl M. Arcibal

A bowl of Ajitama Tonkotsu Ramen, Ikkoryu Fukuoka Ramen's bestseller.

MANILA, Philippines- Japanese food has always been popular among Filipinos.
Sushi, sashimi, misono, karaage, teriyaki, miso soup are just some of the well-loved Japanese food here.
While these dishes are popular, Filipinos seemed to have been missing out on one Japanese food staple - ramen. Ikkoryu Fukuoka Ramen wants to change all that.
Banking on its signature ramen, Ikkoryu Fukuoka Ramen is offering Filipinos a taste of what the restaurant officials say are authentic Japanese ramen (in 2000, the Japanese apparently voted ramen as Japan's best invention of the 20th century).

Kenji Komuro, public relations director to the Philippines of Ikkoryu Ramen, said that besides their ramen, they believe that the pork-loving Filipinos will find that their offering  will favor the locals' taste.
"Our ramen is very good. There's a big opportunity because people here love pork," Komuro said.
He says that although their offerings are a bit pricey, customers are in for a treat because they would be served authentic Japanese food. Ikkoryu Ramen has assigned a Japanese chef to oversee the kitchen of the two branches. In turn, Filipino chefs are being trained to eventually take over the restaurant.
But how popular is Ikkoryu Ramen in Japan?
The background information provided by the company said the restaurant is part of the Yamagoya Ramen and Y.S. Food Co. Ltd. , which is a publicly-listed corporation in Japan with annual worldwide sales estimated at 3.646 billion yen.
Headquartered in Fukuoka, the company operates over 40 restaurants in Japan including those in Tokyo, Osaka and other cities. It also operates over 150 restaurants in Taiwan, Thailand and China.
In the Philippines, Komuro says they are planning to add two more stores within the year, which will both be located in Makati.  Each of the restaurants here employs 19 Filipino staff.
"Our long-term plan here is to become the number one ramen restaurant in the Philippines," he adds.
Restaurant officials say that in Japan, people stay in ramen restaurants at a maximum of 10 minutes. Asked whether they expect Filipinos to finish their ramen quickly, restaurant officials  say that since the opening of Ikkoryu Fukuoka Ramen's first branch in the Philippines at the Edsa Shangri-La Mall in Mandaluyong, they are able to serve an average of 500 to 600 guests daily.
No restaurant review is complete without sampling their food.
Restauant officials said Ikkoryu Ramen specializes in Chikuhou noodles, gyoza and chashu roast pork.
"The special Ikkoryu Ramen noodle, is made from flour, eggs, kansui and other ingredients that are freshly made to ensure better texture and taste. Their signature aji-tamago (soft-boiled egg) has whites and yolks that are soft. This is achieved through a stringent cooking process monitored by our head chef. All our eggs are hand-picked after they are marinated and only the best ones are served," says the information about the restaurant given to media.
Komuro told me that I should try the Ajitama Ramen and the Black Garlic Roast Ramen. For side dishes, they also served chicken karaage and gyoza.
Black garlic roast ramen is a combination of pork slices, seaweed, noodles, and black soup (presumably because of the roasted garlic). If you're looking for ramen that has some kick then this is the one for you. The garlic taste is strong but not too strong that it overwhelms the taste of the seaweed and the pork slices.

I've got to say, however, that the Ajitama Ramen exceeded all my expectations. Komuro was not just doing his job as a spokesperson when he said that Ajitama is one of their bestsellers. Served with half-boiled eggs, the egg yolk melts in your toungue and gives you that rich taste that would make you want for more.
Dishes are on the pricey side (with the a bowl of ramen costing at least P380 and a side  dish or appetizer could cost as much P230).
However, if you are tired of the usual Japanese food, and you feel like trying out something new, then it's time to pay Ikkoryu Ramen a visit. And in this rainy season, who would say no to a steaming bowl of ramen?
Ikkoryu Ramen has opened two branches: Shangri-la Plaza in Mandaluyong and SM Aura Premier in Taguig City.
 

[Heathcliff]

looking for yummy fish and chips? here are some of the best fish and chips restos in melbourne...






CERBERUS BEACH HOUSE

It’s Melbourne’s most iconic spot to sit and feast on fish and chips and draws the crowds for very good reason.

While the view from the beach is as good as it gets, the Cerberus offering from the kiosk is equally so — its fresh battered fish still some of the best around. Cooked in 100 per cent cottonseed oil that’s filtered daily, the light, tempura-like batter is surprisingly excellent, the dory fillet within wonderfully flaky and sweet. Chips are fine, and you’re charged for sauces, but it’s a small price to pay for a quintessential summer experience. Place your order, kick off your shoes and hit the sand while waiting for dinner that matches the view.

ON THE SIDE A chip butty ($4.50) is carb loading done well, or add a sweet potato cake for a take on the classic.

SOMETHING ELSE If you don’t fancy fish there’s good burgers from the grill — the Cerberus adds bacon and beetroot, cheese and egg to beef to make for a bun that’s good fun in the sun.

Boat Shed 212, Half Moon Bay, Black Rock. Ph: 9598 4230. Open: Tues.-Fri. 10.30am-sunset; Sat-Sun 9am-sunset.





TOMMY RUFF


In 1994 John Stamoulis followed in the footsteps of his father and opened his first fish and chip shop and has since gone on to establish Clarendons, Hamptons Fish and Chippers, the Red Mullet Fishcaf and now Tommy Ruff, first in Elsternwick last year, and now in Mordialloc, which opened in September.

And all that experience shows, with Tommy Ruff delivering a consistently excellent complete package.

Whether it’s the faux newspaper the traditional Aussie Angler pack is served on ($9.90) — good chips, beaut batter on perfectly cooked fish — through the range of grilled fish served with rice and salad, or the charming sea-shanty vibe of the restaurant, it’s a top quality offering that’s excellent value.

ON THE SIDE Calamari comes covered in Japanese panko breadcrumbs for a tasty take on traditional rings, and Tommy’s fish tacos topped with salsa and slaw are hard to go past.

SOMETHING ELSE if you don’t fancy fish you can always go Greek, with a gryos platter of lamb served with pita, tzatziki, a Greek salad and chips ($15).

574A Main St, Mordialloc. Ph: 9580 2525. Open Tues.-Sun, 11.30pm-9pm. (Also 1-3 Carre St, Elsternwick).





FISH TANK

With a window display so pretty and bountiful, Neptune himself would weep for joy. Here on dry land, it’s Brighton that’s blessed with a fish store serving fresh fillets for home alongside fancier fare — marinated prawns and scallops and even a lobster mornay to grab and go. All that fresh fish is cooked to order, whether gummy ($7.50) or flathead ($10.50) or in the daily catch pack ($10), where a generous fillet (perhaps blue grenadier, maybe barramundi) comes in blistered batter, fried to a crunch. The fish is good and is served with the best chips around — beer battered beauties made from Tassie potatoes that are worth crossing town for.

ON THE SIDE Housemade dimmies and spring rolls elevate the Friday night stapes, while there’s beer and wine to wash it all down.

SOMETHING ELSE Skewers speared with garlic prawns and served with chips and salad is a popular alternative, while the hot and cold platter — oysters and smoked salmon and prawns and calamari, is perfect for a summer’s night.

20 Church St, Brighton. Ph: 9592 0697. Open: Daily 9am-9pm (10am Sunday)





HOOKED

It’s fish that’s as good for your conscience as it is for your belly. Since 2006 Hooked has been the go-to spot for good fish and better chips in Windsor, where the house fish (blue grenadier) is certified sustainable and those chips are hand cut and cooked in cottonseed oil. It’s more expensive than most ($12.95) and can take time to hit the table, but what Hooked delivers is worth both the time and money. Light tempura, deeply tanned and with admirable crunch, covers the spears of succulent fish; the generous serve of chunky chips great to dunk into the little jam jar of tartare (which is an extra 95 cents).

ON THE SIDE The superfood salad — a quinoa, broccoli, spinach, nuts and yoghurt number — goes a long way to lessening the usual deep-fried guilt.

SOMETHING ELSE As part of the new summer menu, the lobster rolls are already walking out the door.

179 Chapel St, Windsor. Ph: 9529 1075. Open: Daily from 11.30am (also 384 Brunswick St, Fitzroy, and 669 Glenferrie Rd, Hawthorn).





FISH ON HIGH

The same spot has been serving up fish and chips to Thornbury for more than 70 years, but for the past six Alfred Drummond and clan have been manning the grill and been keeping the top end of High St well versed in the staples. It’s a proper old-school chipper, where the menu is as simple as the fit out and the food as honest as the prices are fair. Thick cut chips have good crunch, and a minimum serve will set you back $3.50. Barramundi ($7) and flounder ($6) join flake and whiting ($6) as the fish offering, and come nicely battered and well cooked.

ON THE SIDE Step back in time and add a Chicko roll ($2.50) or sausage in batter ($2.50) to your order.

SOMETHING ELSE It’s not a proper chipper without a good burger offering and they serve up a fairly hefty super burger ($9) that includes pineapple and beetroot as well as bacon, egg, cheese and onion.

844 High St, Thornbury. Ph: 9484 2668. Open: Mon-Sat 11.30am-8pm (Friday 9pm).

 

[jamesbond]

  hmmm... mahilig talaga sila sa fish 'n chips. . .  british colonies talaga ganyan. . .  ang sarap naman nyan talaga. . . +like po syo ms. schy and thanks for sharing. . .

[lovemarie]

Is this the best crispy pata in town?

By Vladimir Bunoan, ABS-CBNnews.com

MANILA – Here’s some pork you’ll definitely approve of.

A fairly new restaurant in Quezon City celebrates pork in all its sinful glory from appetizers and salads down to dessert.

While many recently opened eateries also highlight this well-loved animal, Livestock, located on Sgt. Esguerra St., near the ABS-CBN complex, is owned by a hog-raiser, so one can expect only high-quality meat to be used in creating a wide array of pork dishes.

“We breed our own livestock, which is pork, and cultivate some of our herbs and vegetables. So it's fresh from the farm right to your table,” said Ching Uy, who opened Livestock with her husband Mico.

“We are now considering possibilities of breeding our very own local Berkshire pigs so we can supply our own fresh Kurobuta pork. We hope to achieve this feat in the next five years,” added Uy, who studied at the Center for Culinary Arts, Manila.

Practically the entire pig is consumed at Livestock, whose menu ranges from Pig Cheek Bourgignon to Spiced Pig Tails and Splayed Pork Knuckles.

Diners can have an entire pork feast from start to finish, starting with Livestock’s version of the classic Caesar salad.

In addition to the usual fresh Romaine lettuce, Caesar’s salad dressing and Parmesan shavings, the chefs added bits of crispy pork belly. Even the most adamant salad-hater would not say no to this, while the pork pieces would definitely make this a hefty stand-alone dish for those trying to cut on their food intake.



For soup, the Lechon Tom Yum added a yummy crunch to the iconic Thai favorite with bits of lechon kawali instead of the traditional shrimp or chicken. I’ve had a lechon version of sinigang at Zubochon in Cebu, which also worked so well. Livestock’s tom yum hiked the spice level just a little bit to give the broth an extra dimension but still quite appealing to most Pinoy diners.

For the Crackling Pork Belly, the restaurant saw no need to further play around. As is, this is such a visually enticing dish – a thick log of slow-roasted pork with temptingly crispy skin and stuffed with herbs and lemongrass stalks. This dish proved to be just as tasty as it looks. The pork meat was bursting with flavor on its own such that you don’t need the two accompanying sauces – or even rice.

While this dish is enough to send pork lovers to gourmet heaven, along comes Livestock’s signature dish: the Melt-In-Your-Mouth Crispy Pata. Several food bloggers have pronounced this as the best crispy pata in the metro and for good reason. To show just how crispy and tender it is, the waiter will carve the meat table-side -- using only a wooden popsicle stick! And just like the pork belly, you really don’t need any sauce to boost the flavor. This Melt-In-Your-Mouth Crispy Pata indeed lives up to its boastful tag and is a seriously sinful dish.

The pork feast continues straight to dessert with the Bacon Ice Cream Sandwich, which is basically crispy French toast topped with vanilla ice cream, drizzled with caramel sauce with a sprinkling of actual bacon bits. This dessert works wonderfully, just the right sweet ending to a pig-out meal.

Livestock isn’t all about pork. The lunch hosted for select bloggers and food writers also included some non-pork dishes such as fish fillet topped with creamy mushroom duxelles or the one-pot meal Rich Man’s Pot with vegetables, meat and rice, which is like a Euro-version of the Chinese machang.

There was even a vegetable dish: The Four-Egg Spinach, which is more of a side dish of sauteed spinach with four kinds of eggs, including century eggs, duck eggs and quail eggs).

The meal actually started with Drunken Mussels, a bowl of New Zealand mussels in a beer broth with pork bits, best enjoyed with a baguette slice. This seafood appetizer actually suggests Livestock’s gastropub positioning. The restaurant is housed in a multi-storey building that includes several al fresco areas for smokers, while the high-ceilinged main dining area is dominated by a well-stocked bar and a large TV.

But with a name like Livestock and a pig as its logo, it’s pretty obvious what this restaurant is really all about. If you shouldn’t be eating pork, it might be better to just avoid this place. When you see that crispy pata being prepped at the next table, it would be near impossible to resist.

Livestock
Jardin de Zenaida
34 Sgt. Esguerra St.
Quezon City