Chateau Vrai Caillou
In case you are interested what is the perfect pair for wine, you might want to check out this article:
“What’s With Wine: Bespoke Wine Tasting and Pairing at The Blackboard”.
Cheers! 🙂
THE BLACKBOARD Sommelier’s Selections
Tag Archives: food
Cooler Than Cool @ Abdul The Cool
Ever heard of ox brain dish or moutabal? If not, check out the article to find out more. All I can say is that you are off to a cool food adventure. 😉
“Abdul The Cool: Not Your Ordinary Shawarmas, Kebabs and Wraps”
2nd Year Anniversary Special: Going Classic on Meat via a VINTAGE Meat Grinder
I am no sweetie pie.
I may look like one but definitely not like one. In fact I am a “beautiful monster” as Rihanna would put it. lol Kidding of course. 😉 I am just not your ordinary sweet girl for I am very strong willed to the point of being stubborn and hard headed and someone who is always on the go. But by God’s grace, I am now learning slowly but surely how to listen, how to wait, how to be gentle and how to submit. I am a good follower especially if you are a good leader. 🙂
This post is not about me per se but about something that I was so interested to try ever since I was kid but only had the opportunity to do it now that I am in my late 20s – grinding pork’s meat in our vintage meat grinder.
Universal Vintage Meat Grinder
3 questions:
1. Why the need to try it?
2. Why now?
3. What’s the correlation between a meat grinder and a sweetie pie? (I know this one sounds funny.) 😉
First, ever since I was a kid, I got fascinated by how it works every time Daddy would ask me to help him scrape the ground pork off the opening of the grinder where it goes out. I would usually watch how the process goes from putting the raw pork cubes inside the feeder, the one with the big opening, as you slowly turn the handle clockwise then to the slicing, cutting and grinding part when it reaches the disk until the last part where the ground meat comes out . As you continue to turn the handle, pork cubes will slowly be sucked underneath and you’ll hear a gritting sound. A sound that I find interestingly amusing. And I don’t know why. 🙂
Universal Vintage Meat Grinder
I love anything vintage not because it’s classical but because of the story behind each of them. Mom told me that one of our great grandpas used to own it before handing it over to them. I also did my research and found out that the meat grinder is one of the inventions of German Baron Karl Drais during the mid 1880s who also invented the Laufmaschine or what we commonly now know as the bicycle (encyclopedia.com). Isn’t it amazing to still use stuff that is way, way older than you. I feel like calling it “grandpa meat grinder.” 😉
Seriously, the mechanism of the meat grinder is very simple. And neither it is that complicated to operate. All you need is a wooden plank where you can rest it on and there is a screw underneath to tighten and secure it in place. It is easy to clean as well and very portable as it can fit even on a shoe box. Except that it is a bit heavy, around 8.5 pounds since it is made of cast iron.
Photo credit: http://www.picclick.com
So if you intend on using one at home, you have to prepare your arms for some muscle workout when you turn the lever because you’ll have to pull a little harder when it gets to that part of the pork meat that’s a bit tough. Just a tip though, cover the feeder with your left hand because oftentimes pork cubes tend to fall out as they go up and down during the grinding.
Second, I got to try it just now as it requires extreme muscle strength to be able to finish the process altogether. Daddy won’t still allow me if I didn’t insist. He thought I am far too weak to finish the task. But I was up for the challenge anyway, so there went adrenaline rush. *game face on*
The handle of our meat grinder is supposed to be covered with wood but I guess it got broken a long time ago. So there’s the tendency for your grip to slip off from the handle at the middle of the grinding process as more grease are coming out from the ground meat.
And lastly, what’s between a sweetie pie and a meat grinder? 🙂
Well, it is a kitchen equipment best used by Dads or any male. I am no sexist but if you are frail, trying this out might be a bad idea. You’ve got to toughen up for you to finish an entire bowl of pork cubes. It was my passion for learning and experiencing new things that urged me to try grinding the meat myself with the help of my sister (she scrapes the ground pork for me). And another thing, we have a scarcity of males in the household. lol My Dad and my brother are the only men at home they wouldn’t be able to do all the tasks that require great strength all by themselves, thus, this is where my sisters and I come to the rescue.
My sister (left) and I (right) doing our arm muscle workout. 😉
This was one simple experience that I have pretty much enjoyed I just can’t wait to go home and try it again. Besides, it is a fun way of working out too. So no, I don’t just sit pretty and be a sweetie pie. 😉
This article may seem a bit odd from topic to beginning to plot and ending but this is actually a tribute to something classic in celebration of my 2nd anniversary here on WordPress as a blogger. Thank you so much to all my followers and readers who have shared their wonderful adventures, ideas and experiences as well making my 2-year experience in the WordPress community worthwhile.
And definitely last but not the least, thank you to you my Father God for the gift of sharing. 🙂
Happy 2nd Anniversary!
Happy 2nd Anniversary!
Cheers to more blogging experiences with you my fellow WordPress writers!
Lots of love,
Tin 🙂
BAGNETO is “The Villain” Who Saves Your Tummy
Not your ordinary villain.
We all know that Magneto is one of the greatest villains who ever grazed the world of Marvel Comics. But no, he is not coming to life in this article but another unique character who is a villain but not exactly a villain.
So without any further ado, please allow me to introduce to you…BAGNETO. Yes, the name came from bagnet (deep fried pork’s meat) and of course, Magneto, the villain.
Bagneto
But then again, he is not your ordinary villain. For what he has to offer is a gastronomic adventure that is beyond measure. That is, in terms of being tagged as the restaurant that offers the best bagnet here in Manila.
And the reason is that the owner of Bagneto is also a bagnet lover himself. The restaurant was put up out of love and passion for bagnets. Let me then give you the meal offerings they have all having one common ingredient which is bagnet.
Menu
First on the list is Kare Kare. I liked the consistency of the kare kare sauce. The peanut flavor is not overpowering and the vegetables are cooked just right.
Kare Kare
Next is Bicol Express. This is not extremely spicy as typical of the original Bicol Express.
Bicol Express
Another dish they have is the Binagoongan. The shrimp paste has that perfect blend of sweet and spicy flavors and not too salty.
Binagoongan
Then they have the original Bagnet dish which is plain deep fried pork’s meat and it is usually paired with a sauce and vinegar. I loved the vinegar they used for this dish which is similar to that of the popular Iligan vinegar called “sukang pinakurat.”
Bagnet
And of course, I will be saving the best for last – sisig. The first time I tasted sisig was in Bicol and the texture of their sisig is crunchy compared to the usual sisig being sold in other restaurants. And I was brought back to that first love moment when I tasted Bagneto’s sisig – it was all crunchy in every bite.
Sisig
And what I loved about the bagnet in all their dishes is that they stayed crunchy though they’ve been exposed for quite some time already after they were served.
Superb bagnet dishes.
Coke on the spot.
My first dining experience at Bagneto prompted me to give it a 5 with 1 as the lowest and 5 as the highest. It was because of this that I urged my bf to accompany me when I visited the place for the second time. And his experience? He became a sisig lover instantly though he used to hate sisig. True to it’s name, Bagneto indeed offers the best bagnet in the Metro.
Bagneto is located in this cluster of restaurants set along Malingap Street called ‘D Zone.’ Each restaurant has no particular seating restrictions and you can occupy any table of your choice even if it is in front of another restaurant.
Bagneto
Art on the pavement.
Tin Ginete
What I particularly loved about the place is the fact that its ambiance is so laidback which kind of reminded me of Italian restaurants at night wherein old chairs, benches and wooden tables fill a small nook lit by small yellow hanging lamps. There are also milk tea shops, Japanese restaurants, Mexican restaurants and a whole lot of various restaurants around the area.
Yes, if I can have bagnet everyday I really would. But I’ll stop here for now and let you do the judging. Head on to 33 Malingap St., UP Teachers Village, Quezon City and have a blast with Bagneto’s special bagnet. I know you’re going to call “him” your superhero afterwards. 😉
(Thanks Sheena, Becky and Jeanne for the invite, the photos and the great company!)
Feasting on a Cantonese Banquet: Crystal Jade Dining IN’s Mid-Autumn Festival Celebration
Crystal Jade’s Chicken
Indeed, it is feasting on a banquet of delish Cantonese cuisine in celebration of the Mid-Autumn Festival brought to you by one of the high-end restaurants at Bonifacio Global City in Taguig, Crystal Jade Dining IN. Its sister restaurant, Crystal Jade Shanghai Delight which is located at Greenhills, has cheaper menu offerings but both restaurants cater a dining experience that’s truly worth savoring.
Coffee on a cup first.
Crystal Jade Dining IN’s Promo
Interiors of Crystal Jade Dining IN.
Table setup.
The Mid-Autumn Festival is one of the important Chinese occasions celebrated which is a harvest festival and also that time of the year for families and friends to get together and give thanks to the bountiful blessings of the year.
Boxes of Baked Bo Lo Barbecue Pork Buns.
In light of this, Crystal Jade Dining IN has special dishes prepared for this occasion which consists of the following: Jiang Nan Crispy Sliced Chicken Wrapped in Pancake, Shredded Chicken with Fresh Fruit Salad, Deep-Fried Garoupa Balls with Sweet and Sour Sauce, Sauteed Shrimp with Broccoli Flower, Poached Chicken with Cordycep Flower and Beancurd Soup, Fried Tofu with Mushroom and Chinese Cabbage, Crystal Jade Fried Rice and Mini Mooncake for dessert.
Mid-Autumn Festival Menu
But before tasting the main course, they offer a mix of pickled veggies that’s truly a teaser for the palate along with a cup of chrysanthemum tea. And I bet it’ll prepare you indeed for the main course offerings.
Chrysanthemum tea.
Mixed pickled veggies.
Food styling. 😉
Let’s start off with the Jiang Nan Crispy Sliced Chicken Wrapped in Pancake which is served along with hoisin sauce and crisp lettuce. The chicken meat is very tender and the hoisin sauce created that flavorful accent to this dish.
Crystal Jade Dining In’s Chicken and Fish Cracklings
Preparing the Jiang Nan Crispy Sliced Chicken Wrapped in Pancake.
Jiang Nan Crispy Sliced Chicken Wrapped in Pancake
Jiang Nan Crispy Sliced Chicken Wrapped in Pancake
Definitely perfect to pair this with is something fresh and light such as the Shredded Chicken with Fresh Fruit Salad. This salad is a mixture of shredded chicken with watermelon and mango cubes topped over crisp lettuce.
Shredded Chicken with Fresh Fruit Salad
Next dish that I particularly love in this menu would be the Deep-Fried Garoupa Balls with Sweet and Sour Sauce. The breading is perfectly crunchy in every bite even though it’s been drizzled with sweet and sour sauce.
Deep-Fried Garoupa Balls with Sweet and Sour Sauce
The Sautéed Shrimp with Broccoli Flower is a light dish, very vegetarian and I liked how they preserved the crispiness of the broccoli. Slightly blanched I presume, just the way I prefer it.
Sauteed Shrimp with Broccoli Flower
They also have the Fried Tofu with Mushroom and Chinese cabbage which is a very perfect vegetarian dish with the tofu being an alternative to meat.
Fried Tofu with Mushroom and Chinese Cabbage
Any meal for me wouldn’t be complete without a rice dish. Yes, I must admit I am a true blue “rice lover.” And was glad they offered their viands with a serving of their Crystal Jade Fried Rice.
Crystal Jade Fried Rice
And of course, last but not the least would be the Chicken with Cordycep Flower and Beancurd Soup which has a very unique taste but not too flavorful I could not compare it at all with any Chinese soup dish I have tried. All I can say is that it is a definite must-try.
Poached Chicken with Cordycep Flower and Beancurd Soup
Any fine dining experience wouldn’t be complete without dessert and drinks, right? For their Mid-Autumn Festival menu, which is priced at Php3,800.00 for 4-5 persons and Php7,800.00 for 8-10 persons, they serve Mini Mooncakes for dessert and your favorite fruit drinks.
Our fruit drinks.
Mini mooncakes.
After indulging ourselves with the lavish feast, I allowed myself to be enchanted by the stylish, sophisticated but modern ambiance of Crystal Jade Dining IN. Classy chandeliers often give that illuminated feeling and the elegantly pieced furniture provided that mixture of both modern and traditional Chinese setup.
Elegant Crystal Chandeliers
Dining tables near the entrance.
Table napkin on the spot.
If there is one key feature that I adore with the overall look of the place that would be the high ceiling in the dining area at the first level. I loved high ceilings partly because I am claustrophobic and partly because it provides just the right amount of lighting to the entire area leaving that impression of a wider, freer space.
High ceiling and mellow lights.
Well-arranged tables and chairs.
Though I must admit the place is indeed wide enough. It is a perfect choice to eat along with friends and family, conduct conferences and meetings and not worry about people cramping together to get their preferred best seats around the table. They also have a function room for special gatherings at the second level and a couple more tables for diners.
Round table.
Wine corner.
But that is not the end yet of your Mid-Autumn Festival dining experience that you’ll be getting at Crystal Jade Dining IN because every Php5,000.00 minimum spend will give you a chance to one lucky roll of the dice in their traditional Chinese Dice Game which thus entitles you to win a P1,000.00 worth of Crystal Jade Gift Voucher.
Let’s roll the dice!
Giveaways for the Chinese Dice Game.
Tried my luck and got these yummy treats as prizes: a box of Mooncakes and a box of Baked Bo Lo Barbecue Pork Buns which I shared with my family and friends. Yay! Don’t miss out on the fun, so why not try your luck too. 😉
Yummy treats! 🙂
Baked Bo Lo Barbecue Pork Buns
Mooncakes
Dine with class, in style and in good spirits at Crystal Jade Dining IN for the Mid-Autumn Festival celebration from September 1 until September 14, 2014. 🙂
(Thank you so much Mr. Kenneth and to the entire management of Crystal Jade Dining IN for the warm welcome!)
(Thanks as well Ms. Tess for tagging me along. 😉 )
Be Serenaded by The Italian Flavors of DON HENRICO’S Must –Try Pizzas, Pastas & More: BELLISSIMO!
Pasta Lover
The Italian flavor has never been new to the Filipino palate and restaurants catering Italian cuisine are everywhere. But as the old saying goes, “some things never go out of style” and out of sync with the best of the best in pleasing the tummies.
I bet there are classics that are an all-time favorite i.e. the first restaurant where you tried this, which had this and offered this. Let’s go Flashback Friday then and take a glimpse on Don Henrico’s humble beginnings.
Founded way back 1993 in Baguio City, the establishment became a hit not just to the students, who were originally the targeted clientele, but also to the rest of the locals and tourists alike. Soon, branches spread down south invading the country’s capital, which is Metro Manila. They now have 10 branches in the following places in Luzon: Session Road, SM Baguio, Malate, Tomas Morato, at the Brickroad in Sta. Lucia Mall in Cainta, Greenhills, West Avenue, Festival Mall in Alabang, SM Mall of Asia, and at Glorietta, Ayala Center, Makati City.
Don Henrico’s @ Glorietta 1, Makati City
Personally, it was year 2002 that my family and I first dined at Don Henrico’s along Session Road during my brother’s Incorporation Day at the Philippine Military Academy. That was exactly 12 years ago and my next Don Henrico’s experience was 3 days ago at Glorietta 1 in Makati City.
Circa 2002: With the family, relatives and an ethnic group at Baguio Botanical Gardens.
Circa 2002: The fam bam during my brother’s Incorporation Day at PMA.
Going back to year 2002, it was the Buffalo Wings that I instantly fell in love with. Every time I hear the phrase “buffalo wings,” no other name pops in my head but that of Don Henrico’s. I was more than thrilled when I found out it still is included in their must-try dishes until now. Some things never do grow old, indeed.
Chicken ala Buffalo
If I were you, I’d definitely place their “buffalo wings” on top of your list of must-try dishes at Don Henrico’s. So you’d probably wonder why I fell in love with it and why put it as your chart topper. Let’s just say that the perfect fusion of their special BBQ sauce for the chicken wings and the dip creates that extremely smooth, flavorful and mouth-watering taste in your every bite. The spices used are not overpowering which complements well with the tender, moist and juicy meat of the chicken. Upon serving, the aroma of spices combined with the BBQ sauce and the smell of deliciously cooked chicken will already entice your appetite.
My best pick from Don Henrico’s menu.
They sometimes call this dish “Chicken a la Buffalo” whenever they use a different chicken part other than wings. And I must say, may it be the leg, the breast or any part of the chicken, satisfaction is guaranteed taste-wise.
Another must-try dish at Don Henrico’s would be the Summer Salad. Of course, any meal whether vegetarian or not, always has to has greens. Speaking of being health conscious, you do have an option here. If you wanted to go less on carbs, this salad is definitely perfect for you. And another reason to love it? It just reminds you of summer. Who do not love summer? Everybody loves summer! 😉
And that is exactly what this salad brings you – a feel good summer feeling with all its tropical fruit ingredients from slices of mangoes, to kiwi, grapes, mandarin oranges and walnuts topped over fresh, crisp lettuce. Drizzle it with strawberry vinaigrette dressing and voila! You wish you are off to the beach munching on this.
Summer Salad
From something light, let’s go to something a bit heavy – pastas. They offer 2 must-try pasta dishes and being a seafood lover, I was overjoyed. No, that is an understatement. I was ecstatic!
I’ll start first with their Tutto De Mare pasta. This linguine pasta is generously served with shrimps and squid cooked in marinara sauce made special by combining ingredients such as garlic, chili, tomatoes, and selected herbs. The shrimps and squid are perfectly cooked. In cooking seafood, there is always this tendency for them to become rubbery when overcooked. But with this dish, I can taste the sweet taste of the shrimp meat and the squid is tender enough you won’t have to cut it at all with your table knife.
Tutto de Mare
Their second must-try pasta is the X.O. Seafood pasta. This has a very light taste and I love the perfect blend of the seafood and the bell peppers. I bet some would disagree with me when it comes to loving a seafood pasta that’s based with just olive oil as the common dilemma would be the “fishy” aftertaste that sometimes takes you off the hook in experiencing that perfect seafood experience. But this one will get you totally hooked to being a seafood pasta lover with seafood ingredients as the bait. Trust me. 😉
X.O. Seafood Pasta
But there is something more. Don Henrico’s is also known for its pizzas. And their top 2 must-try pizzas are here to rock your Italian cuisine experience – Don Henrico’s Supreme pizza and Seafood Romano pizza.
Don Henrico’s Supreme pizza is a thick crust pizza topped with pepperoni, mushroom, ham, onions, beef, pineapple tidbits, black olives, bell pepper, homemade ricotta cheese and tasty cheese served with red sauce. What I particularly love about this pizza is that the toppings are not overwhelming and they pair just right with the not-so-thick crust.
Don Henrico’s Supreme Pizza
The Seafood Romano pizza amazes me in a way that the seafood toppings are not “toppings” at all as they seem to be embedded in the crust. I guess one common dilemma that pizza eaters have would be their topping rolling/falling off the pizza while they are about to take a bite. And once again, their seafood was cooked just right. The cheese just complements well with the overall seafood taste you would not need any sauce to add flavor to your Seafood Romano pizza.
Seafood Romano Pizza
Of course, something sweet will always be present in any “courtship.” Thus, when you are at Don Henrico’s, allow yourself to be serenaded by their sweets corner and among their must-try desserts are their Chocolate Nirvana Cake, Salted Caramel Chocolate Cake, Red Velvet Cake and Toblerone Cheesecake.
I’ll start with the Chocolate Nirvana Cake. It is a moist chocolate cake with chocolate ganache layers topped with dark ganache frosting. I can say that describing the overall texture of the cake would be this and only this – EXTREMELY SMOOTH.
Chocolate Nirvana Cake
Next is their Red Velvet Cake topped with cream cheese frosting which is indeed velvety enough it is not just delectably good but perfect as a light dessert after a flavorful meal.
Red Velvet Cake
And for Toblerone lovers and addicts like me, Toblerone Cheesecake is a perfect must-try especially if you are a cheesecake lover too. Imagine having two of your favorites in just one dessert – SUGAR RUSH, it is.
Toblerone Cheesecake
And of course, I saved the best dessert for me as my last entry in the must-try desserts – Salted Caramel Chocolate Cake. Why is it my best bet? It has the perfect balance of sweetness and saltiness that is not ordinary among desserts. It is a moist chocolate cake with chocolate ganache filling and covered with salted caramel butter cream. I can eat a whole cake of this. No kidding. 🙂
Salted Caramel Chocolate Cake
All their desserts are not too sweet which gives you that sort of craving for more sweets but not heavy enough for the tummy. You can actually finish a whole slice of their desserts and I am sure you’d request to try all of them.
Don Henrico’s is not just after delivering good food, but the place matters as well. It is not just the treats that your suitor gives you during courtship that are important but how you were serenaded as well, right?
I loved the ambiance of Don Henrico’s at Glorietta 1 in Makati City. They have one side of the restaurant which is quite classical and another side which is a bit modern. What sets them apart would be the choice of lighting for each of this side. The place has a combination of yellow and white lights which creates that semblance to a home. Art galleries are known for its yellow mellow lights while a common office ambiance would be the white lights and any home has both the white and the yellow lights.
Classical Nook
Modern Nook.
You’ll also see inside the restaurant a striking balance of modern chairs and lounge chairs that indeed attract a diverse clientele. In other words, you have the option to choose from the type of chair that you would love to sit on to that perfect nook that suits your mood.
I Love Wine
Waiting Area
Wine Corner
But the overall feel of the restaurant is totally relaxing. It is spacious enough for you and your family and every nook has its own character. Exactly why I think Don Henrico’s will never go out of style. Infusing the classical with the modern is its way of serenading the clientele with their particular interests from food to ambiance of the place making one happy customer utter this big Italian word – BELLISSIMO!
Check out a Don Henrico’s branch near you and be serenaded as well with their best pizzas, pastas and more. I should say that you say YES to that. 😉
Don Henrico’s
The following are their website and Facebook page:
http://www.facebook.com/DonHenricos
P.S.
And before I forget, they have something ENORMOUS coming up this October! It is something REALLY HUGE. Stay tuned for updates! 😉
(L-r): Don Henrico’s Operations Manager Noel Santos and Marketing Manager Anthony Mercado with the WhenInManila.com writers.
(Thank you Sir Noel, Sir Tony, Ma’am Tess as well as to the entire staff of Don Henrico’s for the warm welcome!)
Spice Up Your Mediterranean Cuisine Experience @ Tahir’s Kitchen
Tahir’s Kitchen’s CHICKEN SHAWARMA (Photo courtesy of Ms. Maritess Canlas)
Lovin’ the Mediterranean cuisine or just about to love it? Click this link and check out more mouth-watering photos: Cooking Made Extra-liciously Special: The Fumes and Flames of Tahir’s Kitchen.
Include Tahir’s Kitchen in your next gastronomic adventure! 🙂
Best Shaved Ice @ Snow Creme: Freezing Frozen Fever
Snow Creme’s Golden Mango
If you are a little bit down under the weather, I say something sweet and something cold will surely boost that energy level up and will keep the doctor away. 😉
Read this article to find out more:
Snow Creme’s Bestsellers: Melt Your Heart Away with Sweet Frozen Goodness
The Warrior at Home: VIKINGS’ Independence Day Treat
#vikingspinoyako
In light of the Independence Day celebration, the newly opened branch of Vikings at SM Megamall came up with their home grown concept showcasing local cuisine but with a twist. Vikings, as contrary to popular belief, originated here in the Philippines. Yes, it is “proudly Pinoy.” Thus, all the dishes included in their Independence Day theme are popular local dishes infused with the chefs’ different culinary background and experience including that of Western and European. So, let’s start the gastronomic adventure, shall we?
Escargot. Ever heard of the name? I am sure you have. If you haven’t, allow me to introduce to you “kuhol,” the local term for escargot. Kuhol Cassoulet in Vol Au Vent is how Chef Bendo would call this dish. It originated from “ginataang kuhol,” a recipe in Gandara, Samar which Chef Bendo’s lola would usually prepare for him back when he was a kid. He then incorporated this dish with the French cuisine.
“Kuhol Cassoulet in Vol Au Vent”
A croissant, topped with escargot in creamy sauce, sprinkled with chopped parsley, this dish is a must-try. I have thought of one pairing similar to this dish – that of caviar and unsalted cracker/bread except that Kuhol Cassoulet in Vol Au Vent is more attuned to the Pinoy palate because of the escargot twist.
Next dish they have on the Independence Day menu is the Lumpiang Ubod by Chef Mike. So where did the inspiration come from? According to Chef Mike, he would usually accompany his uncle saw coconuts, which at that time he didn’t understand what for. It was only when his aunt used the core of the coconut in cooking and preparing the “lumpiang ubod” did he understand where it is used for. It became his favorite since then and been cooking the dish often.
“Lumpiang Ubod”
What I particularly liked about this dish are the perfect blend of its sauce which is not too sweet, not too thick consistency and the crunchy garlic. The “ubod” inside the wrapper was cooked perfectly well and this dish never fails to satisfy the Pinoys when it comes to “merienda” classics. An all-time favorite of many so to speak and that includes me.
What we have next on the menu list is the Cream of Pumpkin Blossom. This is the first time that I have tried a pumpkin soup – what more a pumpkin blossom soup. Yes, a very interesting dish it is. Let me guess, it is now teasing your palate too, isn’t it? Without any further adieu, let me give you the particulars of this dish – creamy but not thick, buttery but not salty. Just the right creamy goodness.
“Cream of Pumpkin Blossom”
Moving on to the list, we have on the spotlight one popularly craved food nowadays – “sisig.” But wait, it wouldn’t be your regular “sisig” on a sizzling plate but on a dough. Let’s all welcome, the Sisig Pizza. Never had an idea that “sisig” can be a pizza topping as it is more commonly served as a viand partnered with rice.
“Sisig Pizza”
According to Chef Allan who created this one-of-a-kind dish, aside from being popular, “sisig” is also one of the dishes that he first learned to prepare and cook. A typical Pinoy recipe, he decided to give it a twist by infusing it with Italian cooking, his line of cuisine. I have always loved thin crust pizzas and being a “sisig” and pizza lover, this dish is just a 2-in-1 combo that satisfied my cravings for both.
Now this next dish is already familiar to me being a native of Bicol – Ginataang Pagi or Cannelloni. We usually call this dish “kinunot” in my home town in Bulan, Sorsogon. It is stingray cooked in coconut milk, “malunggay” leaves and chili – where Bicol is known for. Chef Anthony chose this dish as part of the Independence Day menu because of its complex flavors.
“Ginataang Pagi or Cannelloni”
If I am to find the twist in this dish, it would be the interesting idea that Chef Anthony cooked it ala cannelloni style using a cylindrical pasta and the “ginataang pagi” as the filling. To all chili haters, non chili lovers out there, there’s no need to worry about flaming tongues after eating this dish as the chili taste is just mild enough to tickle your taste buds but not strong enough to make you not eat some more.
And more Bicolano dishes are to follow in the menu list. Pinangat by Chef Anthony is next. He was inspired to include this dish in this year’s Independence Day theme being his wife’s favorite and also her family’s. He researched and perfected this dish the way that her wife would have it done.
“Pinangat”
This has been one of my family’s favorite Bicolano dishes as well. But what totally got me hooked with Chef Anthony’s version is the filling between the taro leaves. It consisted of coconut meat cut into thin strips with creamy coconut milk sauce that is a bit spicy.
And of course, Bicol is popularly known for this dish: Bicol Express. Chef Rey perfected this dish since his parents loved it so much. He intended to share this recipe with Vikings being his second family now.
“Bicol Express”
It is surprisingly not too hot, contrary to what I expected. Which is good as not all Bicol express lovers like it served extremely spicy. Some versions of Bicol express included coconut milk but I prefer this version as it totally highlighted the spicy taste of the red chili.
Callos Manilena by Chef Ian is reflective of the Spanish influence on our cuisine especially for those living here in Manila. His family would always prepare this dish during special occasions and celebrations thus can be considered as one of the popular native dishes. The tripe and the sausage were perfectly cooked and the sauce is very similar to our “menudo.”
“Callos Manilena”
Of course, any menu wouldn’t be complete without the desserts. For the dessert corner, we have the Guinumis by Chef Mike. He has been making this recipe when he got his first job as a chef as it is his childhood favorite and found out that the “palamig” that his mom would make for him and his siblings way back then is called “guinumis.”
“Guinumis”
It is not the regular “palamig” because of its assorted ingredients similar to that of halo-halo. I particularly loved the rice crispies and how it stayed crunchy for quite a long time given that it’s a cold drink.
Next dessert would be Sayongsong by Chef Adam. According to him, it is a native dish from Surigao that is one of his favorite desserts since he’s a kid. It is sticky rice colored in light purple and wrapped in a cone-shaped banana leaf which is similar to that of “calamay,” Bohol’s sweet delicacy. The caramel is just the perfect partner for this dessert.
“Sayongsong”
Second to the last in the dessert corner would be the Buchi con Yema by Chef Jogat. Infusing the Chinese and Filipino cuisine would best describe this new recipe as he has been making buchi when he started working as a chef. Yema is one classic Filipino dessert that is a popular favorite. It is the crunch of the buchi that actually made this dish extra special.
Buchi con Yema
Last but not the least would be the Choco Pili Tart by Chef Paolo. The inspiration for this recipe came from his love for sweets especially with nuts. His mom would buy him a sweet delicacy every time he is feeling down way back his childhood days and it has been his favorite since then. He added a twist to the pili tarts by combining it with chocolate. What I loved about this recipe is the way the chocolate has been prepared which serves as a cup for the pili tart, topped with cherry and white chocolate. It is delectably good.
“Choco Pili Tart”
Innovations are where Filipinos are good at invading even that sanctuary of baking pans and cooking pots – the kitchen. We never go out of style and out of sync. Ingenuity in the kitchen is a warrior always seeking for places to conquer and explore – just like a Viking. 🙂
#eatlikeaviking #vikingspinoyako
For reservations, you may contact Vikings SM Megamall in these numbers: 656-3888, 656-4888, 656-5888. They are open from Monday to Sunday between 10:00am to 2:30pm and 5:30pm – 10:00pm. They are located at the 4th Floor, Mega Fashion Hall, Bldg. D of SM Megamall in Mandaluyong City.
Vikings SM Megamall
Vikings SM Megamall
Vikings SM Megamall
Vikings SM Megamall
Vikings SM Megamall
They also have promos for birthday celebrations and you can check them out in their website: http://vikings.ph/.
Vikings SM Megamall
Have nothing to do on June 12? I say, have a buffet and #eatlikeaviking. Help spread the word with the hashtag #vikingspinoyako when you post your awesome Vikings photos on IG, Twitter and Fb.
Bon appetit! 😉
When In Manila writers with Ms. Raquel and Mr. Charles of Vikings SM Megamall.
(Special thanks to Vikings SM Megamall Marketing Head Mr. Charles Lee and Assistant Marketing Head Ms. Raquel Bartolome for the warm welcome.)
Vikings SM Megamall Assistant Marketing Head Ms. Raquel Bartolome and Marketing Head Mr. Charles Lee.
https://www.facebook.com/vikingssmmegamall
My First Photo Shoot and Pizzeria Fun @ Leona’s
3 Cheese Pizza
Yes, it was actually pizzeria fun before the photo shoot. 😀
I am into photography since 2010 but it was only now that I took the idea of capturing photos of people as subjects quite seriously. It was very challenging as it is entirely a different domain in photography that I am not quite familiar with. I was feeling lucky though that I didn’t have a hard time getting my desired shots. Of course, the model will be none other than the guy I spend most of my time with, the face I look at often and the image which preoccupies my mind most. (Really?) But it is God whom I love the MOST. Sorry about that, Hon. *wink* 😉
First Model, Mi Amor
Right angle, his best facial contours.
But he prefers this shot. 🙂
It was around 3 or 4 pm when we had the photo shoot and I chose the UP Diliman Lagoon as our venue since my college buddies and I spent most of our free time taking photos there during our college days and the greenery is just the perfect contrast for pictorials. It was really fun being the photographer this time. 😀
Now, going back to our pizzeria fun, Brian and I had a blast with Leona’s pizzas. They are soooooo DELISH! I am not sure if I am being bias at this point being a pizza and pasta lover, but oh boy, no other thin crust pizza have I tasted as good as theirs. Even Brian agreed that Leona’s pizza is the BEST pizza.
Leona’s Menu
Leona Art Restaurant
They are open from 10am-10pm from Mondays to Saturdays.
The crust was evenly baked. The danger with thin crust pizzas is that they could easily get overcooked ending up with a burnt crust but theirs is just right. Even perfect because the crispiness of the pizza lasted longer than we have expected (this gives you an idea that we stayed pretty long at the resto). 😀
The pizza that is like a chip. 🙂
Forks and knives on the spotlight.
Brian’s shot, Chili Flakes.
My particular favorite is their Garlic and Mushroom pizza. Actually it is Brian and I’s favorite among the three pizzas that we have tried: 3 Cheese, Pepperoni pizza and Garlic and Mushroom. The latter just had the best fusion of spices, cream and cheese. Well, aside from the fact that it is also vegetarian, you won’t realize that it has zero meat on it because of its rich taste which makes eating for us more enjoyable since we are on a diet. 😉
Garlic and Mushroom Pizza
Beef Taco
We also tried their Beef Taco which has a distinct “peanuty” flavor and very rich in other spices too, just the way Brian likes it. It was a perfect choice for a restaurant in terms of satisfying our taste buds.
And of course, since it is an art restaurant, our eyes were serenaded by art works here and there as well as trinkets and other collectible items that they are actually selling. A magnificent sight for me being an artist and an art lover. 🙂
The art corner.
Art and more art.
Collectible items for sale.
Porcelain bric-a-bracs.
Hmmm, I was wondering whose fingers are they?
Being a fashionista, my eyes gravitated towards the accessory section. I was adoring the workmanship of every bracelet when Brian chose this particular bracelet and bought it for me. *yihee* It has my birthstone too. Thank you so much, Honey. *tight hug* 🙂
The model for a while.
Trinket corner.
More trinkets.
Love gift from him, glass-beaded trinket with my birthstone – turquoise. ❤ 🙂
Trinket love, girly stuff, fashionista mode.
And to cap off the day, we had “isaw baboy/grilled pork intestines” and “isaw manok/grilled chicken intestines” at our favorite “isawan” in my alma mater at UP Diliman which is Mang Larry’s Isawan. We ate them ala picnic style at the Sunken Garden. Nature tripping for a date is always the best for me and Brian. Loving the simple pleasures, so to speak. 😉
He loved this most – his signature pose at the Sunken Garden. Go, Honey! 😀
The photographer and the model after the tiring day. 😉
P.S.
It is not the place that makes an experience worthwhile, but the person you are sharing that experience with. 😀
The Journeyman's Moments 