September 30, 2016 § Leave a comment
Credits: Paper from Splendid Finn’s Now is paper series; Polaroid Frames from Splendid Finn; Happy Day worn ribbon by Trixie Scraps
Sounds strange to some but surely got me interested. And so I found myself in 1st Colonial Grill on Rizal Street in Daraga one evening after dinner with my team.
First of all, I can take the heat and secondly, bold flavors always call out to me. They don’t always appeal to my taste bud but more often than not, I like what I discover.
Such is the case with this Sili (chill pepper) ice cream. You taste the fruitiness of the pepper first then the punch at the end. It comes in 3 heat levels, we chose the middle. Pretty good but unforgettable is Tinutung na Kanin (toasted rice). A familiar flavour presented in an unusual fashion. The taste (of toasted rice) was very subtle and quite refreshing. And last but not the least is Salabat (ginger tea). I chose this because… well, you should know me by now. And it did not disappoint.
Other unique flavours also worth trying are Pili nut and Malunggay (mooring). But despite its many unique ice cream flavours, 1st Colonial Grill was first known for its Tinapa Rice and other iconic Bicol dishes. Yes definitely something to come back for.
April 12, 2016 § 1 Comment
Work will bring me to Hong Kong in a few weeks and I am reminded of the last dish I had a few years ago in Wan Chai. We walked from Gloucester to Lockhart Road to look for Hong Kong’s famous Under the Bridge Spicy Crab Restaurant. Known for their authentic and mouth-watering typhoon shelter crabs.
Back in the day before modern HK, there lived a community of fishermen living in typhoon shelters. Within this community rose a distinct culinary culture that centered on freshly caught seafood. As Hong Kong’s status as a fishing city decline, this community started moving to land, the younger generation trading up for better jobs.
We found the modest restaurant with staff that hardly speaks English. With an atmosphere like this, it almost always promises an authentic meal. The star of the show is the bits of garlic, chili peppers, and spring onion stir-fried till crisp then tossed with the deep-fried mud crab—insanely addictive. I love this version because I prefer fried or just steamed crabs sans any sauce, which sometimes masks the sweetness of the crab. The dry chill-garlic bits, albeit on the oily side, adds just the right flavour and heat to the crabs. A must-try when in the area.
See you in a few weeks Hong Kong. I hope to devour your impressive crab dish once again. And hopefully, introduce you to the people traveling with me.
Shop 6-9, G/F, 423 Lockhart Road, Wan Chai
December 23, 2015 § 1 Comment
Not only once did work bring me to Phuket, not exactly a destination on my bucket list. Sorry to say that I don’t particularly find the beach appealing and I’m not one who really care for big resorts. But one thing I love above Thailand is its food. Thai flavors had appeal to me since my university days when I first discovered its cuisine.
In the few times that I have been to this island, I have yet to have a bad meal, a few quite memorable in fact. Here are three that I give my thumbs up.
While in Phuket with my staff a few years ago, I decided to treat them to a tour of the town.
I contacted Chaya of Phuket Heritage Trails and as part of her tour, she brought us to this well-known restaurant perched on the side of Rang Hill with panoramic views of Chalong Bay and even the big Budda.
The Café has three separate terraces, foliage surrounds. I think she brought us not only for the view but for the food as well.
From the extensive menu, Chaya chose for us a superb lunch of Pak Liang with smoke-dried shrimp – a chili paste with dried shrimp, eaten with boiled vegetables,
Pork stir-fry with butternut and minced shrimp, and
Crab meat stir-fried with turmeric and coconut milk.
There are two easily accessed ways to drive to the summit; one by Vachira Hospital on Yaowarat Road, the other around the corner on Mae Luang Road. Tung Ka is right on the top of the hill and has ample car parking space.
Top quality food at reasonable prices, Suay offers a range of creative Thai cuisine in a simple, modest house. Upon the recommendation of Chaya’s, we walked through the gate, through the garden setting to our reserved table.
The place exudes a pleasant ambience that promises a good meal.
We chose to go for a set meal, which includes: Spicy Fried Yellow Fin Tuna tartar Isan Style,
Grilled Sea Scallops with exotic fruit salad,
Green Papaya Salad with Crispy Fried Soft Shelled Crabs,
Fresh Prawn Spring Roll with peanut sauce. These are just the appetizers. Main course had us feasting in Roasted Duck in red curry with lychee and pineapple, Grilled River Prawns with Lemongrass salad,
Shanghai noodles with Squid and pesto sauce, green chili salsa;
Grilled Turmeric Sea Bass in Banana Leaf Wrap. A must be when in Phuket.
50/2 Takuapha Rd, Talad Nuea, Phuket Old Town
Set in a beautiful Sino-Thai mansion that exudes old world charm. Not only does it boast of a well-preserved heritage of its colonial past, but it is also known as THE Thai restaurant in Phuket. Serves authentic local cuisine that do not disappoint.
Dishes such as Crab Meat Curry served with rice vermicelli,
Deep Fried Sea Bass in a Tamarind-Lemongrass Sauce,
Fried Pork with Kefir Leaves.
Locals flock to this restaurant in Dibuk Road, what better way to gauge authenticity then having locals as patrons? Yes?
48 New Dibuk Rd., Phuket Old Town
And with this, I leave you with this thought:
Year’s end is neither an end nor a beginning but a going on, with all the wisdom that experience can instill in us. Hal Borland.
Merry Christmas and an Adventurous New Year to all!!
June 2, 2015 § Leave a comment
Ubud. The heartland of Bali where gently rolling rice paddies and volcanic hillsides offer a cinematic backdrop to a land steeped in culture.
Add to this a vibrant dining scene and you can’t keep me away for long. In this wonderland of art and culture, one can eat extremely well whether it be in fine dining spots, warungs or roadside eateries. Global or local, the choice is likewise abundant. Barely scratching the surface on our last visit to Ubud (last year), here’s sharing with you some delightful new discoveries and old favorites.
Campuhan Bridge, Jalan Campuhan, Ubud. +62(0) 361 970 095
Our Ubud escapade started here. Fine dining without the steep price tag tucked neatly along Ubud’s famed Campuhan Bridge.
The elegant multi-level white veranda overlooks the tumbling river through lush greenery. A few small nooks at the corner of the upper dining hall offer uninterrupted views of the river, so I recommend calling ahead for these corners.
The menu is a mix of modern continental with local dishes thrown in, beautifully executed.
Expect salads, pasta, meat dishes and an array of imaginative desserts.
Jalan Raya Sanggingan, Ubud +62(0) 361 977 547
A simple shack this place may be, but the irresistible aroma of pork ribs grilling by the roadside is what will lure you in.
This grill house located halfway along Jalan Raya Sanggingan (and luckily, a stone’s throw away from our wonderful boutique hotel) has as main highlight its pork ribs—succulent and fall-off-the-bone tender.
So pleased with the ribs, we forewent exploring more restaurants for a last bite here before heading to the airport. This might indeed be the best ribs in Bali.
Jalan Hanoman, Padang Tegal, Ubud _62(0) 361 975 489
Bali is known for its duck. Set in beautiful, relaxed surroundings, Bebek Bengil (also known as the Dirty Duck Diner) serves a wonderfully tender and flavorful dirty duck with skin so crispy. Steamed in Balinese spices then deep-fried to crispy perfection.
Another specialty is the Balinese Smoked Duck. This needs to be ordered one day in advance. The duck is smothered with Balinese spices, wrapped in betel nut leaf then slowly smoked the traditional way, which is the whole day.
Warung Pulau Kelapa
Jalan Raya Sanggingan, Lungsiakan, Ubud +62(0) 361 821 5502
This came highly recommended by our guide instead of Bali Guling (Balinese Suckling Pig). I can’t say though that this is a better choice as I have not tried Ibu Oka’s famous suckling roast pig, but I can say that this was one of the best recommendation one can give.
First of the all, the warung is a beautiful, original Javanese village teak wood house with a beautiful herb and vegetable garden at the back.
Ayam Bumbu Rujak: Stewed roasted chicken cooked in a mixture of coconut milk, Indonesian spices, and mild chilis. An East Javanese dish.
The menu is an extensive array of authentic Indonesian dishes taken from different islands cooked without MSG—Bali, Borneo, Sumatra… No disappointment there.
At the back, behind the restroom area is a café where they serve excellent Indonesian coffee. They were test-running and invited us for a free taste of their coffee. We returned the next day to enjoy another round of coffee and dessert, this time we insisted on paying.
Coffee break at Café Angsa
Jalan Hanoman 43, Ubud
All over Ubud, coffee shops with scenic views of the paddy fields abound. Walk into any along Ubud’s three main roads, JL Monkey Forest Road, JL Hanoman, and JL Raya Ubud and enjoy a break from shopping or walking around town. In between shopping, we came across Café Angsa along JL Hanoman.
A cute little café with views of the rice paddies, cushions on the platform makes for a beautiful relaxing rest.
March 23, 2015 § Leave a comment
For the last few years, I’ve wanted without success to try La Terrasse that it has somehow become an obsession.
My first attempt was in 2012; they were closed for the Easter holiday (seriously, on one of the busiest week?). It is, to me, a sign that they don’t really need the tourist patronage.
Suffice to say that when we were planning our trip to Puerto Princesa last January, I had my mind set on this cozy, open-aired restaurant-cafe. And the truth be told, it was our first agenda after touching down. Straight from the airport with bags in tow, there we were at their doorstep.
From the idyllic vibe to the service, appetizer to dessert, La Terrasse did not disappoint.
The duck was superb.
Crispy minced duck in a Hoisin-based sauce combined with cucumber sticks and leeks wrapped in a soft thin pancake adapted from the very popular Peking Duck. We loved it and went back for it on our last day before heading to the airport.
Another memorable dish was the Adobo Overload.
Adobo fried rice served with fried chicken and pork adobo and topped with pork adobo flakes. Now that’s overload in a good way. More importantly, the flavor of the sauce is how I prefer my adobo to be, not too acidic but very flavorful from the blend of soy and garlic. Started serving my adobo the same way. Love the idea of serving the rice already flavored with the adobo sauce.
The killer. Their Palawan nougat made with wild honey and cashew nuts
and their Candied Orange Peel.
It’s really more of a “pasalubong”, something you take home, but we had it for dessert and I was floored, blown-away. I, of course, had to bring back some of these babies for when I need a pick-me-up. That good.
Highly recommended when in Puerto Princesa, do make it a point to drop by La Terrasse. It’s on Rizal Avenue and a hop away from the airport.
August 30, 2014 § 3 Comments
“Where can we go for paella?” we asked the front desk guy at our hostel. He looked at us, bewildered. “Valencia?” he finally replied. Obviously, Seville isn’t the place to have this famous Spanish rice dish… so much for that, I guess. A self-proclaimed tapas capital of the world though, some of Spain’s most imaginative tapas can be found here.
The most popular way to eat in Seville is to ir de tapas, go out for tapas. You can’t be in this city and not do a tapeo, bar crawling. A humble tradition turned international phenomenon.
The simple bread and cheese (used only to cover the glass to prevent flies from entering) has evolved to fancier feasts of foie gras and truffles. What used to go with the drink for free could actually be the star these days.
La Flor de Toranza
So instead, front desk guy pointed us to the Arenal district, a few meters away from our hostel, and there we found La Flor de Toranza (also called Casa Trifon after the founder, Don Trifon Gomez Ortiz). They had a traditional menu with specialty tapas of the fancier kind—foie gras, premium sausages, marinated turkey breast, anchovy rolls…
Anchoas con leche condensada (Anchovies with condensed milk), a curious combination caught our eyes on the menu, and so did the lomo y mansanas (salt cured pork loin and apple sandwiches). Interesting play of salty and sweet on crusty bread, the anchovy sandwich came out a winner although the ham and apples didn’t disappoint either. A restaurant with a pleasant atmosphere and friendly staff—a Filipino wait staff even got out to chat with us when they found out we were Filipinos. Close to Plaza Nuevo and Avenida de la Constitucion.
Sierra de Sevilla
Then we moved on to a few bars down. Sierra de Sevilla had Jamon Iberico (cured ham of the Huelva sierras) hanging at the rafters and that sealed the deal for us.
We found ourselves a table and ordered a raciones (a full plateful and not a small snack size) of this nutty cured ham sliced thin enough to melt in your mouth and a plate of Quezo Manchego from the La Mancha region.
Being a hot region of Spain, Seville is home to gazpacho but instead of the famous chilled tomato soup now popular all around Europe, I was introduced to Salmorejo, gazpacho’s richer and thicker cousin.
Topped with egg and Jamon Serrano, this creamy soup is sometimes used as a dip but is a lovely starter or even a light meal. I instantly fell in love with the fresh flavors of tomatoes, a hint of garlic and the fruity taste of olive oil blended together in this gloriously creamy cold soup.
Eating and socializing is embedded in the Spanish way of life and mealtimes here needs a bit of getting used to. A simple toast and café con leche are good enough to start their day, but they will need a pick-me-up at 10 in the morning, then lunch somewhere between 1-4pm. Most bars or restaurants close between 4-8pm for the essential siesta. And so lunch ended on our 2nd bar hop.
Walking out to Avenida de la Constitucion, we came across the gorgeous Adriatico building that housed Confiteria Filella.
Practically an institution, this confectionary shop serves exquisite traditional cakes and pastries. We walked in and were overwhelmed with a plethora of sweet goodies. We walked out with these:
Unfortunately, on April 5, Filella Isabel Gomez passed on at 74 and with it this historical shop, hopefully temporarily because if it indeed shut its doors forever, what a loss this will be for the Sevillanos and its visitors.
Bodega Santa Cruz
If you’re looking for a typical tavern where your orders are tabulated in chalk on the bar, look no further. On the corner leading up to the Giralda and just steps off the Alcazar, is Bodega Santa Cruz. When a bar spills out onto the street, you know that this is where you want to be.
With dishes such as Berrenjenas con miel (deep-fried aubergines with swirls of honey), Pringa, Lomo Chipiona and Alitas de pollo, you will not be disappointed.
Restaurante Café Alianza
We chanced upon this by accident looking to rest in between a few hours spent meandering the alleyways of Barrio Santa Cruz. We thought to sit in the shadows of orange trees and bougainvillaea and enjoy the sweets from Filella with coffee.
Then we ordered some tapas and before we knew it, it was time for dinner. It was a good place to be lazy and watch the crowds. Café Alianza is in a charming hidden square of the same name.
They boast of having the best Rabo de Toro in town. Falling off the bone soft, flavored wonderfully with tomatoes, garlic, olive oil and wine, this oxtail dish could indeed be what the owner claims it to be.
Gago 6 Tapas Bar
Now, who says you can’t find good paella in Seville? Along Calle Mateos Gago, we saw this menu board and decided, what the heck… we’ve been craving.
Maybe Seville isn’t the best place for paella and this may not be the best paella but it sure did satisfy that craving—it was nice, moist and crusty. With this plate of grilled meats (beef, lamb and chicken), our meal definitely did not disappoint.
One of the many joys of traveling in Spain is the food. Seville being the heart of Andalusia has an abundance of bars and restaurants to choose from. There is no lack of recommendation, the list is plentiful but the fun is in the discovery. Walk around and go with the flow, you’ll never know what you might find.La Flor de Toranza Calle Jimios, 1-3 +34 954 22 93 15 Sierra de Sevilla Joaquin Guichot. 5 +34 954 56 12 10 Confiteria Filella Av. de la Constitucion, 2 +34 954 22 46 40 Bodega Santa Cruz Calle de Rodrigo Caro, 1A +34 954 21 32 46 Restaurante Cafe Alianza Calle de Rodrigo Caro, 9 +34 954 21 76 35 Gago 6 Tapas Bar Calle Mateos Gago, 6 +34 658 75 22 19
June 28, 2014 § Leave a comment
Occupying a tiny peninsula on the south of Spain with five coastal provinces, Cadiz is blessed with some of the best and freshest fish and shellfish provided daily by the Mediterranean Sea. Although its cuisine is typical Andalusian in character, subtle influences from the Romans, Phoenicians and the Moors spawned an exquisite regional cuisine with flavors unique to Cadiz.
Yes, the gaditanos (native of Cadiz) are meat lovers too, the pastures of the province keep it supplied with Iberico pork, goat, the local Retinto beef; however fish, fried fish, is the star.
Dredge in flour (only) and then fried in a large amount of hot olive oil. So simple yet so ridiculously addicting. Sea bream, Dover soles, sea bass, cuttlefish, dogfish, and monkfish are usually what is used for this staple.
And the place to have a taste of this fried fish is at Freiduria Las Flores, a traditional fried fish restaurant, almost an institution in Cadiz.
This fry shop serves excellent fried fish without the frills. Ordered from a counter and served in a cartucho, paper funnels. And like the dishes it serves, this shop is simple and functional. Be prepared to wait for a table especially at peak hours. Most locals order to take away.
I always leave room for dessert and if you are like me, you will love the pasteleria across the Freiduria Las Flores 2 in Calle Brasil.
Antonia Butron is famous for her savory pastries, but the empanada filled with dates comes highly recommended, and so are their cakes and roscones (sweet bread loaf).
Or how about this delicious dessert common and renowned in this part of Spain? Tocino del cielo, which means “bacon from heaven”, is so true to its name.
Traditionally made with the egg yolks that are discarded in the process of making sherry, this rich and creamy egg custard truly is a slice of heaven and a perfect way to end any meal. Definitely a must have.
Freiduria Las Flores Plaza de Topete, 4 +34 956 226 112 Freiduria Las Flores II Calle Brasil, 5 +34 956 289 378 Obrado Antonia Butron Plaza Jesus Nazarino, 5, Chiclana +34 956 401 094 Av. Ana de Viya, 16, Cadiz +34 956 284 260