TSS at Pepita's Kitchen: Lechon Degustacion!

It was truly an awesome night! The moment I was informed about this one of a kind gathering, I urged myself to clear my schedule up and have it blocked just with this: Lechon Degustacion at Pepita's Kitchen. Just by the mere sound of how they have called this event is already very tempting. And so, after finishing all of my workloads that day, I decided to meet up with my fellow foodie friends, Yedy of the Yedylicious Food Blog and B'ley of Blogalag, to have one of the best dining experiences I've had.

Let me start this wonderful affair with a brief background about Pepitas's Kitchen. Located at the Magallanes Village, it was owned and managed by Mrs. Dedet dela Fuente and the name "Pepita" came from how she calls her daughter who also helps her prepare some of the offerings in their menu. Pepita's Lechon brought our traditional lechon to a higher notch, with its true creativity and originality, this favorite Filipino fiesta treat has become more special than ever. Aside from their lechons, they also offer interesting Filipino dishes made with a twist.

Mrs. Dedet dela Fuente & her daughter

Let me begin with their appetizers. The first two that was handed over us were the Pinoy Caviar and Pinoy Pate'. Ms. Dedet presented this two along with a guessing game - of what main ingredient is used for the pate'? - and that whoever guesses it right will bring home one of the cute lechon breads lying very cute on the long table.

Lechon Bread

Upon tasting, I immediately fell in love with the Pinoy Caviar. Originally made with sauteed "bihod" (fish roe) I loved how it delivered the amazing flavors from the sea to my mouth. I also can't help not to admire its grainy but smooth texture that would signify the use of pure fish and fresh fish eggs. Its flavors bursted inside my mouth and gave my palate an interesting feeling that I've never had with the other appetizers I've tried. It was so good I actually asked my friends to bring the bowl containing it closer to me for I cannot stop eating it with or without the soda crackers.

Pinoy Caviar

I may personally love the Pinoy Caviar but most of my foodie friends preferred the Pinoy Pate'. This is the dip that we're supposed to guess about its main component. Most of us thought that it was made from either chicken or pork liver but we're all wrong! We were surprised when it was revealed that it's actually made from balut and wine - indeed very avant-garde, groundbreaking and new! The taste of this dip is rich, almost like a liver pate', only milder I think. Though I don't really eat balut, now with this I can consume and enjoy this original Pinoy delicacy like I never did before. Awesome!

Pinoy Pate'

One balut after another. I am uttering this because of the next dish that was presented to us - the Balut Salpicao. The moment I saw it on the menu, I was already very skeptical about it since just like what I've mentioned, I am a "balut virgin". But this experience will not be complete without me tasting it - not the whole balut though, just the yolk (corny but that's all what I am capable of, haha!) and I liked it. A very interesting dish, it was whole balut sauteed in olive oil and garlic. What I liked about it is that the balut yolk was more tasty and has more bite into it compare to the regular hard-boiled egg. This dish is also an evidence of true Filipino ingenuity when it comes to cooking. It was worth tasting it!

Balut Salpicao

Hope for the flowers, this is what this next dish is all about. Rellenong Bulaklak is actually pumpkin flowers stuffed with native cottage cheese and anchovies - another exceptional dish that you can only find at Pepita's Kitchen and it was so good you'll rave about it after eating it. This one of my favorites, I love the crispiness and the mild taste of the breaded pumpkin flower especially when it combines with the flavors of the creamy cottage cheese and hint of saltiness from the anchovies. Interesting flavors are actually playing in my mouth after every single bite of this stuffed treat, never imagined that pumpkin flowers cant be this good and can be served this special.

Rellenong Bulaklak

Its now time for the star of the night, no other than the amazing lechon creations from Pepita's Kitchen. Consisting of four different lechon variants, it a truly a lechon degustacion night! The moment they have sculpted the lechon, aroma of the cooked pork is every enticing, making us crave and very excited to try it. First we had the Chinese Lechon. Who would not love a lechon stuffed with "machang" in it, no one I bet. The rice was really good, even if it is not that sticky compared to how an original machang should be. I liked the combination of the pork fat flavors with the rice and chestnuts as well as the soft pork meat and crispy skin as well.

Chinese Lechon

The next lechon was filled with different aromatics and marble potatoes ala spernekel instead of rice, making it more flavorful and a stand out. As for me, the German Lechon was truly divine as it was also one of the crowd favorites. What's good about this lechon is that the meat has absorbed all of the good flavors from the lemon, calamansi, lemon grass and heads of garlic, resulting to a very tasty, juicy and succulent pork meat. Also, I love that there's way lesser fat underneath its crispy-licious skin. I followed the instructions of how to eat it, mashing the garlic along with the potatoes then incorporating it with the meat and it was superb! It's undeniably incomparable and I must say that it's the best lechon that I've had so far.

German Lechon

Pinoy flavors at its finest! Every Filipino gastronome will surely rave about this another great tasting lechon that we've had - the Pinoy Lechon. Stuffed with Sisig rice, this lechon truly catered to the Filipino tastebuds and is great-tasting from the skin, to the meat up to the rice. The pork fat made the sisig rice so sinful yet phenomenal. It has this right spiciness and "malinamnan" taste into it that everyone will sure fall for for. What I did is that I saved the crunchy skin (save the best for last as they say... hehe...) and ate the strips of pork meat along with the flavorful sisig rice. It was a lechon made to perfection! Truly exceptional!

Pinoy Lechon

Last but not the least is another European-inspired lechon that has also captured my heart, not less than the French Lechon. Stuffed with cooked rice with mushrooms and truffle oil, it was the best lechon rice I've had that night. I love how the aroma of the truffle oil teases my senses, making me extra excited to get a hand of these French delight. The skin is still as crispy as ever, the pork meat remained soft, succulent and juicy and the rice was par excellence! The truffle oil and mushrooms truly added a French flair into this lechon; its flavors are subtle yet absolutely palatable. It was one great lechon that truly left me in awe!

French Lechon

One pasta dish was served that night and it was so good I was able to finish one big serving of it. Very true to Pepita's Kitchen's Fusion-Filipino theme, the Pinoy Carbonara incorporates both Italian and Filipino ingredients in creating this one delicious dish. With the al dente spaghetti pasta topped with rich and creamy white sauce with ground beef, sliced button mushrooms and cheese-chicharon, it was a pasta dish to die for!

In between all those lechon and savory dishes were also some palate cleansers and desserts which made the night extra sweet and special. Just like what I always say, I may have a big appettite these kind of meals but I have a bigger room for desserts. The first palate cleanser was something that truly made it to the top of my list, it was really stellar that night - the Calamansi-Honey Sorbet! It was so light and refreshing and every spoonful of it brings me to certain happiness that I could not explain. It is perfect whether it is in its shaved ice or liquid form. This is something that is so exquisite and such a delish - so good that one scoop serving is not enough. Try it and I'm so sure you'll be asking for more!

Calamasi-Honey Sorbet

I am not a big fan of bananas and I only eat it when it is combined with spreads like Nutella, peanut butter or turned into a banana split. This next palate cleanser is made with "saba" turned into an atchara (Filipino pickled condiment originally made with unripe papaya), thus, having its name Sabachara. I was good but not a big hit for me. The onion flavors is also too strong for me that I wasn't able to enjoy the sweetness of the bananas that much.

Sabachara

I was really curious when I saw the name of this palate cleanser on the menu. I know that since we will be eating a lot of lechon, this one will really come in handy - the Cholesterol Sweeper, which is actually shot of oatmeal champorado. It reminded me of my how my mom used to prepare my breakfast when I was still in high school. I love its mild creaminess as well as the subtle chocolaty taste. A shot of this healthy treat is enough to beat those fats and enjoy the rest of the night!

Cholesterol Sweeper

I also fell in love with this next dessert/drink/palate cleanser. We all described its taste to be the same as the classic candy, butterball, but it actually gave me more an idea of how the butter beer in the Harry Potter Series tastes like. Made by Mrs. dela Fuente's daughter, curly Pepita, they call this delight Darna's Surprise! It is very addictive, especially for those who love the buttercream into their sweets and rootbeer flavors into their drinks, like me. The cream on top is also so light and frothy that instead of mixing it all with the drink, I reserved some of it to indulge more into its goodness!

Darna's Surprise

The last two desserts of the night also made it to my hitlist, these are the Dayap Cheesecake and Pastillas and Guava Ice Cream. I have tried a dayap flavored chiffon cake before and undoubtedly, from that moment on, seeing dayap on dessert list makes me smile and elates me. Add to that the fact that now it will be a cheesecake, so my expectations for it was really high. And it never failed me. It actually exceeded my anticipation of how delicious this dayap cheesecake is. I love its sweet and tangy toppings that blended really well with the other components of the cake. It made the cake stood up to its name. I also love the right layers of cream and cream cheese base, giving the ensemble the exact richness into it. The crust also has the right sweetness and adds up an amazing texture to the already creamy nature of the cake. A perfect definition of how a Pinoy version of a Key Lime or Lemon Pie should be.

Dayap Cheesecake

I never thought guava would be this good as an ice cream. Their Pink Guava Ice Cream was so refreshing and very innovative. I can't help not to be amazed by how delicious it turned out. The specs of the pink guava truly added some interesting color, texture and flavor to this creamy yet very fruity ice cream. On the other hand, the Pastillas de Leche Ice Cream is such a revelation! I adore its rich and creamy consistency so as to the small chunks of pastillas that made this cold treat a great feat! It was two true Filipino flavors that I will be craving as an ice cream.

Pinoy Ice Cream: Pink Guava & Pastillas de Leche

Good food are meant to be shared and enjoyed with a group of friends; that's what an amazing dining experience is all about. This event wouldn't be this fun without these hungry group of foodies and of course the delectable dishes that Pepita's Kitchen offered. Thank you guys for this happy and scrumptious experience. So then, til our next food trip! Live, Love and Eat!

L-R: Fran of frannywanny.com; Jane of Between Bites;

Spanky of Manila Boy Blog and juice.ph; and B'ley of Blogalag

L-R: Yedy of the Yedylicious Food Blog;

B'ley of Blogalag and Jane of Between Bites

Pepita's Kitchen

Magallanes, Village, Makati City

Email: pepitaskitchen@gmail.com

Special thanks to: Dedet dela Fuente of Pepita's Kitchen, Anton of Our Awesome Planet & Spanky of Manila Boy Blog and juice.ph for the invite!

For my fellow foodie friends: Richard of Tales from the Tummy, Roch of Hearty's Haven and Ajay of Ajay's Writings on the Wall

TSS & UTT: The Ultimate Taste Test!

Another reason to celebrate fellow foodies! It's the Rockwell’s Ultimate Taste Test again! - a gathering of different concessionaires who will give free tastes of their best selling treats that are already or will be launched in the market - such an important gustatory event that you don't want to miss! Visitors also get to become a food critic for a day rating the food concessionaire's goodies on a scale of 1 to 5, 5 being the highest. The top participants who get the highest ratings get to be featured in the food blog site, Our Awesome Plane! ^_^

Spearheaded by San Miguel Lifestyle Brews and Mr. Anton Diaz's Our Awesome Planet, this festive event will happen on September 3, 2011, Saturday, 11.00 am - 9.00 pm. at The Rockwell Tent. For ticket inquiries, call 898-1702, 585php/head. For more details about this amazing event, check out this link http://www.ourawesomeplanet..com/awesome/2011/08/guide-to-rockwells-ultimate-taste-test.html to Anton's website. See you there guys!

Antonov’s Vodka Mixed Drink - The Newest Toast of the Town!

There's no other great way to kick off the my food blog's 1st year but to party! As I celebrate this momentous occasion in my foodie blogging life, Antonov Vodka made its stylish debut recently, as Ginebra San Miguel, Inc. launched the new product line in an exclusive event attended by trade partners. Antonov vodka mixed drink brand endorser VJ-actress Solenn Heusaff leads the pack of hip partygoers from the industry and charmed the night’s guests with a soulful serenade. Beside her are the hosts of the event Cesca Litton & JC Cuadrado. An exciting roadshow of the party scene’s new “it” drinks is set to delight wholesalers in Northern Luzon this July.

Solenn Heuseff

Antonov Vodka in Apple, Ice and Mandarin Orange variants

Mixing it Up: How to Throw a Great House Party

Going out to bars and clubs with friends or officemates is the usual way to unwind after a long week of work, but going to the same haunts over and over can get real old, real fast. To get out of that bar-hopping rut, it’s time to go back to basics—throw a party right in your own home!

Having a shindig at your place is both cool and practical. You can have complete control over how you and your pals spend the evening—your kind of music, your kind of food, and your kind of beverages—and without spending too much. To get you started, here are the basics for throwing your own little get-together at home:

Create a party playlist

Having a wide variety of party tunes is a great way to keep everyone at your party moving. Create a special party playlist for every party you throw, incorporating the latest hits, oldest but goodies, personal faves, and the particular tunes your pals love. Slip in some slow songs in between the fast ones for a little down-time as well.

Prepare a smorgasbord of snacks

Party food is no longer limited to the usual chips and dip. Get creative and mix up your menu. Go global, for instance: bite-sized Mexican enchiladas, Japanese sushi and sashimi, Chinese dimsum, Italian bruschetta, Filipino chicharon, British fish and chips, and mini-German sausages! A spread of food as varied as this is sure to fuel your party ‘til the wee hours.

Stock up on handy pre-mixed drinks

Of course, it’s not a party without some alcohol. Treat your guests to something both delicious and easy to drink. Pre-mixed beverages like Antonov Vodka Mixed Drinks are a great option—they come in a variety of flavors, and come in handy 330 ml bottles. Not only can your guests grab the flavor of their choice, but they can easily carry their drink around while mingling.

Made from high-grade ingredients at a party-friendly price, Antonov Vodka Mixed Drinks comes in three refreshing flavors: crisp Apple; Ice, a zesty blend of lime and grapefruit; and tangy Mandarin Orange. Just like the songs on your playlist and the pica-pica on your table, a fridge full of Antonov Vodka Mixed Drinks is sure to have something for each and every one of your guests.

A great party means a lot of memorable moments. With the right people, and the right mix of music, snacks, and drinks, you’re in for an unforgettable night, all in the comforts of home. With that I would like to say, happy 1 year to my baby, The Strolling Spoon! Lets all dance and enjoy life not just with fantastic food but with amazing drinks as well, concoctions that will keep the party goin' courtesy of Antonov Vodka! Cheers!

Asha Peri and Sugarleaf's Desserts Gone Raw!

Bali-certified raw vegan chef Asha Peri, in cooperation with Sugarleaf… foods that nourish presents

“Desserts Gone Raw: A Food Preparation”
6 August from 2 to 6pm.

Asha Peri's Raw Crepe

Sharing the same advocacy of spreading the value of wellness and promoting a healthy sustainable lifestyle to more people, they are welcoming us to learn the basics of raw food, specifically dessert preparation and learn the health benefits of a raw as well as a low-glycemic diet through this healthy and fun-filled workshop.

Take advantage of the introductory rate of P1,500/person. Student, couple, group and senior citizen discounts apply. Early reservations recommended as seats are limited. Call, SMS Angelo on 0917 8039 055 or email angelo@sugarleafph.com. Sugarleaf’s complete calendar of events is online on www.sugarleafph.com which includes a three-part country- and cuisine-themed workshops with Asha in the fourth quarter of 2011.

Sugarleaf, a healthy-eats restaurant-store, is located at the G/F Health Cube Building, 226 Wilson Street, West Greenhills in San Juan (between Kink Cakes and BDO). Tel 385 0387. Open Mondays to Saturdays 8am to 10pm and Sundays from 8am to 2pm. Follow us on Twitter @sugarleafph

Fly me to the Moon: Astralis by Diamond Hotel

"Fly me to the moon, and let me play among the stars. Let me see what spring is like on a - Jupiter and Mars..." - lines from a classic Frank Sinatra song that greatly defines one of the previous gastronomical experiences that I've had - so good it was like a flight to the astral bodies and back! I am talking about a restaurant called Astralis, located at the Rockwell Strip in Powerplant Mall, Makati. Managed by the Diamond Hotel Group, this restaurant will surely entice you with its cozy and sophisticated ambiance aside from their high-quality continental dishes and excellent service.

It was truly a night to remember and let me start to share it with their delicious appetizer - Pan Fried Chicken Quesadilla with Salsa, Guacamole and Sour Cream. This platter is such a big hit, with its fine, cheesy goodness combined with the perfectly toasted pita bread and an array of fantastic flavors from the three different dips, everyone can have their own way of eating it and will surely be craving for more after every bite.

Pan Fried Chicken Quesadilla with Salsa, Guacamole and Sour Cream

I grew up loving soups of different kinds, I can still recall those moments that just by mere having a good bowl of creamy chicken soup, I was able to recover from an illness; so the moment I was asked what to have next for the appetizer, I've decided to try their best selling soups: the Double-baked Mushroom Soup and the Lobster Bisque. The first one was my personal choice, and lucky enough my dear friend, Yedy, had the latter, that way we can taste both types. The Double-baked Mushroom Soup was warm, rich and tasty and unlike the usual mushroom soups that I've tried, this one tasted really creamy without that powdery and milky taste. By having a spoonful of it makes me really smile, seems like its perfect consistency combined with bits of mushroom and some of the croutons had really made its way into my heart.

Double-baked Mushroom Soup

The Lobster Bisque had the most amazing sea flavors I've tasted. The lobster-like taste is very dominant in this smooth and highly-seasoned soup, strong yet very tasty and delicious. I liked that it tasted fresh and its flavors lingers in my mouth at every spoonful. This is a perfect comfort food for all the seafood lovers out there.

Lobster Bisque

After getting some warmth from those great tasting soup dishes, salad greens are then served. They offered us two of their best-selling salads namely, The Caesar Salad and The General Manager's or GM's Salad. The first one is such a classic hit for in its simplicity hides an array of flavors and textures mainly from the delicious Caesar dressing, fresh lettuce greens, croutons and grated cheese. 

 Caesar Salad

The GM's Salad, which is actually the hotel's general manager's favorite, is beautiful and scrumptious at the same time. The aesthetics of this dish is truly enticing and pretty to look at. A bowl of baked Parmesan cheese with fresh greens topped with cheese and mushrooms dressed with balsamic vinaigrette - the flavors amazingly blends well together giving your mouth such a feast. The saltiness from the baked cheese bowl added an extra layer of texture and flavor to this palatable salad dish. Also, you'll love how the balsamic vinaigrette wraps up all the flavors giving you a one-of-a-kind healthy treat!

GM's Salad

The night got even more exciting when they served us the main courses of our choice. Instead of me getting meat (lamb or beef) steak, since I am really craving for some fish that night, I decided to try their Roasted Norwegian Salmon - and it didn't fail me. Just by the mere sight of its luscious pink color, my tastebuds got very excited and after a single bite of it, my heart just jumped out of pure happiness. The freshness of the well-seasoned fish lying on a bed of creamy dill sauce is truly remarkable. The flavors of the fish, highlighted by its tasty Mediterranean crust (made out of black peppercorns, pecans and other kinds of nuts, herbs and spices) marries with the gentle flavors of the creamy dill sauce. Consume it with mushroom and garlic rice alongside with buttered carrots and beans and make it one heck of a delicious meal!

Roasted Norwegian Salmon

Another two seafood dishes that got my attention is their Seafood Risotto (Risotto Ai Frutti Di Mare)  and Prawn Napolitana. Packed with fresh squids slices, prawns, clams and mussels embedded on a creamy risotto, no one could ever resist its inviting aroma and impeccable delicious taste. The risotto was perfectly cooked and has absorbed the seafood flavors very well; it was so good you can actually eat it on its own. The freshness of the seafood used in this dish is undeniably awesome.

Seafood Risotto

The Prawn Napolitana, on the other hand, is also such a feat. Fresh prawns on a bed of warm and creamy mashed potatoes smothered with napolitana sauce - another great way to enjoy and satisfy your seafood cravings.

Prawn Napolitana

The steaks that my foodie friends ordered looked mouthwatering, delicious and ambrosial. I might not be able to try them all out but then through my lens I can guarantee that these dishes are truly to die for. I am sure every meat lovers would agree.

Cross-hatched U.S. Choice Rib Eye Steak

U.S. Choice Rib Eye Steak

Cooked from medium-rare to well done, these steaks are truly phenomenal. Simple as it may seem but the meat says it all - fresh, tender, tasty and juicy - all the yummy characteristics that a delicious steak should have. Paired it with some buttery mashed potatoes or dipped with a little of Mornay sauce (a kind of Bechamel sauce), these steaks are undeniably gastronomical. 

 Lamb Chops

U.S. Choice Porterhouse Steak

A meaty dish that as for me, is quite different from the rest is their Lamb Shank Caldereta. Inspired from the classic Filipino dish, this is another proof of Diamond Hotel's superb creativity when it comes to coming up with dishes that would greatly appeal to the Pinoy palate. 

Lamb Shank Caldereta

No great foodie night will be complete without an array of delightful desserts. I am known for being a dessert and pastry lover, so this is actually my much-awaited part. Since I have this great passion for French-inspired desserts, I decided to get their Tahitian Vanilla Bean Creme Brulee, though I was really frayed between it and the Chocolate Lava Cake. Luckily, Yedy opted to have the chocolate cake and the others the Trio Sorbet. 

The Tahitian Vanilla Bean Creme Brulee is such a darling. I deeply fell in love with its subtle and creamy consistency. The sweetness and richness of its vanilla-bean-flavored custard base is just right and its unbelievably complementing with its hard caramel top. The fresh fruits, most especially the peaches added another layer of flavor into this stellar dessert.

Tahitian Vanilla Bean Creme Brulee

Everybody loves chocolates and I must say that with this treat, I have made my affinity into it even more stronger. The Chocolate Lava Cake is a moist, warm chocolate cake that has a surprising core. Dig into it and watch as some melted chocolate oozes from the center. This sweet surprise is heightened even more by Astralis - dig until you reach the bottom to find chunks of chocolate that would really make your chocolate cake experience worthwhile. Topped with a scoop of vanilla bean ice cream, the combination of hot and cold in this dessert is really a must try.

Chocolate Lava Cake

Lastly, the Trio Sorbet, as what its colors suggests, is very refreshing and is a good palate cleanser after having those savory and meaty dishes. You'll definitely enjoy it three revitalizing flavors: Coconut, Mango and Strawberry, yummy! 

Trio Sorbet

It was indeed a great night. Aside from the most appetizing food, we also enjoyed Astralis' elegant and sophisticated interiors - perfect place for a romantic dinner for two, a family quality time or catching ups with friends closest to your heart. As for me, being with these amazing foodies (Spanky, Jane, Yedy, Richard, Jonel, Melanie and Lian)  is such a great opportunity that I will be forever thankful for. 

Experience luxury, amazing food and good life only at the Astralis by Diamond Hotel.

Astralis

R1/Lvl. Power Plant Mall,
Rockwell Dr. cor. Estrella St.
Makati City, Metro Manila, Philippines
(02) 890-7124

Recipes: A Food Review and A Flashback

Everything that happened is it still very clear in my mind. As much as I would like to forget those memoirs that really brought me to tears, I can't... I cannot do so for these things somehow had made an impact of who I am now; of what I believe in and how I see life in a much better light. Yes, I can say that I have been through a lot - heartaches, frustrations, disappointments, sorrows - it may seem that I am overreacting for these are nothing compared to what others have been through, but as for me, they're not. Each is a heavy load that I have learned to carry and eventually gave me wisdom to live life everyday. Surpassing all those things, I learned how to love and be loved, to move on, to forgive and at the same time ask for forgiveness, to see the people around me who lifted my spirits up and most importantly to pray and ask for some guidance. All throughout this process, special aspects which I call "F3" has always been there to keep me smiling - Family, Friends and Food.

Thank heavens I am blessed with loving friends, a supportive family and a big appetite. Everytime that the rain will fall down on me, I eat with the people I love. It effectively allows me to reflect on the things happening in my life and it is also a way for me to lighten my heart out. With that, let me share with you different dining moments happened at one of my favorite restaurants - RECIPES By Cafe Metro.

Recipes By Cafe Metro, founded by Mickee and Ria de Guzman, traces its roots from Mickee's grandmother, Lola Impression and her traditional family and Filipino home cooking. As what I have also learned, most of the entrees and bestsellers on the restaurant's menu was Lola Impression's original recipe - a fact that made every dish in this restaurant a part of their family's heritage. Over the years, they have made interesting twists to these traditional Filipino fares which made them known as a fusion restaurant as well. This is the reason why most families and group of friends keep on coming back in this restaurant; for it doesn't only offer food in to-share servings but at the same time serve the best-tasting and family-oriented meals you could ever find.

I have first encountered Recipes after attending my French classes in Alliance Francais de Manille in Makati. As what I can remember, I was walking around Greenbelt looking for a place to eat and at the same time lounge before heading home. That time, I badly wanted to reward myself with something good for dinner, something filling but still within my budget. Then, with its concrete walls, minimalist interiors, bright lighting and modern appeal, I found myself comfortably waiting for my dinner - the very same dish that me and my friends agreed to order - their version of Korean Beef Stew.

Recipes really got the right taste to its Korean Beef Stew - the push and pull of sweet, savory and spicy flavors greatly complements the tender beef making it such an amazing tandem with steaming hot white rice. I also got so hooked with how the soft meat absorbed those flavors from the sauce, a feat that makes this dish par excellence. The sauce and the amazingly soft beef makes the whole dish really stand out; it was something that you would crave and would prefer to have everytime you give their resto a visit.

Korean Beef Stew

this is how I usually eat my Korean Beef Stew -

I drizzle most of the sauce over rice, mix it and then

eat it with the delicious beef and sweet carrots.

Another equally scrumptious dish that you can only find at Recipes is the General's Chicken. The name might sound quite intimidating but you'll fall for its savory goodness and appetizing flavors. Imagine crispy chunks of breaded chicken and sliced eggplants covered with their rich, sweet and savory general's sauce - a dish that will truly capture and confine your taste buds. The chicken tasted extra special with its combination with the sauce, so as to the eggplants. I love how the sauce didn't overpower the mild flavors of the chicken but instead brought it to a higher notch of impeccable taste. Also, I am not a big aubergine fan but I was able to enjoy every bit of it in this one of a kind palatable dish. For those who prefer a lighter version, the Fried Tofu in General's Sauce is a must try. Perfectly fried tofu made more tasty and exquisite with the general's sauce, same delicious taste without the guilt!

General's Chicken

Fried Tofu in General's Sauce

I was first introduced to Lechon Kawali with Adobong KangKong when my best friend invited me to join his family for lunch in Trinoma. From that moment on, I have learned that deep fried pork meat and kangkong soaked in a soy sauce, vinegar and some spices base goes well together. It is very unique compared to how other restaurants serve it. As for my opinion, it's actually better compared to the usual liver-based lechon that we are all familiar with. The base adobo sauce interestingly rounds up the meaty taste of the pork and the freshness of the leafy greens. Also, the meat retained its crispiness and has absorbed some of the sauce making it such a feast to the mouth when you eat it. You can also enjoy this dish like a salad or make it a complete meal with a cup of rice. This is one true Filipino dish that will definitely become one of your personal favorites.

Lechon Kawali with Adobong KangKong

Another dish that was initially introduced to me during my bestfriend's family lunch at Recipes is the Gising-Gising. I am not a big fan of the veggie in this dish but it's team up with some rich coconut milk and its amazingly good spiciness left me in awe with eyes wide open, hence, truly standing to its very Filipino nature and name. The veggies remained crunchy with a certain bite into it and its flavors blended really well with the creamy texture and taste of the coconut milk. I am very particular with meals cooked with gata but this dish really captured my heart and is truly worth raving about.

Gising-Gising

I love anything from the sea. Although I am much of a carnivore, from time to time I prefer to devour bounties from the great ocean. That is why my heart jumped out of pure happiness when my friends decided to order some of their best selling fish dishes. First on our list is their Crispy Tilapia and its other two variants namely: Crispy Tilapia Escabeche and Crispy Tilapia in Tamarind Sauce. What I love about these dishes is that you need not to worry about the fish bones anymore, all that you have to do is pick it up, put it in your mouth and enjoy. The escabeche greatly appeals to the Filipino palate with its combination of sweet and salty flavors that deliciously highlights the freshness of the fish.

Crispy Tilapia Escabeche

The Crispy Tilapia in Tamarind Sauce is a more subtle version that behind its simplicity hides layers of flavors that will surely tease and tickle your tastebuds. Its mild and the tangy tamarind sauce impressively brings out the goodness of the fried freshwater fish. Also, the hint of lemony taste from the lemon grass adds a certain freshness to the dish making it even more interesting. It is another new twist to the regular crispy fried tilapia that everyone will surely fall for.

Crispy Tilapia in Tamarind Sauce

One more reason to visit Recipes is for their hefty serving of Kare-Kare. Since we are a group of hungry foodies, this dish is undeniably a perfect catch - with its deliciously nutty sauce, crunchy veggies and succulent meat - everyone will surely be happy. The consistency and taste of the sauce is just perfect, even without their equally tasty shrimp paste (bagoong alamang). Add some of the bagoong and it will surely leave you speechless and asking for some extra rice!

Kare-Kare

An unusual yet a yummy partner to their Kare-Kare is the Crispy Bangus. The crunchiness of the fried milkfish not only adds some texture but also a depth of flavor that harmoniously blends with the distinct taste of the sauce. On its own, it is a gastronomic finger food that you might not stop eating, especially when dipped into their signature vinegar and soy sauce.

Crispy Bangus

Speaking of finger foods, another dish that you shouldn't miss is their Chicharong Bulaklak. Recipes' version tasted really clean and has put this regular Filipino street food to the next level. I actually enjoy eating it alone as well as dipping it into their special chicharon vinegar - a true perfect pair that no foodie could ever resist.

Chicharong Bulaklak

Just like how I believe that at the end of the day, life still is as beautiful as ever and is the best gift given unto us, I always make sure to end special gatherings like this with something sweet and creamy, something more likely to be Recipes' Special Buko Pandan. This very Pinoy dessert reminds me of my mom a lot, for it was through her that I have learned how to make it (miss her big time!). What I love about this dessert is that instead of its usual ingredients, Recipes used more sophisticated elements to make this simple dessert very, very tempting. Imagine emerald-green pandan flavored gelatin adorned with a scoop of vanilla ice cream (in replacement of all purpose cream) and topped with shreds of macapuno to add just the right sweetness into it. Every sweet tooth will be amazed by the velvety texture of the vanilla ice cream and the macapuno, most especially how it mixes with the subtle flavors of the gelatin which gives its signature taste as a whole. Also, it's remarkable how my teeth sinks in to the gelatin that has an interesting bite into its core. Indeed, having this dessert is such a sweet and lovely ending to a hefty and savory meal.

Special Buko Pandan

While on the road, after indulging into those great-tasting dishes, reminiscing what I have been through and spending some fantastic time with my foodie friends, one thing suddenly came into my mind, an idea that made me nearly teary-eyed - "I am blessed and I will always be, so as to the people around me". Life conspires lessons that we need to learn and I believe that I have already understood some of mine. It will be a tough journey for sure but I know that in every storm that I am in, a person or could be a group of people will also be there to join me and help me get through it. Being blessed is not only getting what you want nor having a smooth-sailing life, it is still about sharing a smile and love to others, having wonderful friends and being able to see life in a better light. All in all, it was another memorable gastronomical experience that will be forever a part of me, an amazing food trip only at Recipes.

Recipes By Cafe Metro

Branches:

Alabang Town Center

2nd Level, Corte delas Palmas, Alabang Town Center

Alabang-Zapote Road, Alabang Muntinlupa, Metro Manila, Philippines

Phone Number: (63 2) 772-2216

Shangri-la Plaza Mall

5th Level, Shangri-la Plaza Mall

Shaw Blvd. cor. EDSA Mandaluyong, Metro Manila, Philippines

Phone Number: (63 2) 637-4050

Trinoma

Trinoma Mall

EDSA cor. North Ave. Quezon City, Metro Manila, Philippines

Phone Number: (63 2) 901-3686

Greenbelt 3

Greenbelt 3

Greenbelt Paseo de Roxas cor. Legaspi St., Ayala Center Makati, Metro Manila, Philippines

Phone Number: (63 2) 728-0917, (63 2) 728-0920

Robinsons Midtown

Midtown Wing, Robinsons Place Manila

Pedro Gil cor. Adriatico Sts., Ermita Manila, Metro Manila, Philippines

Phone Number: (63 2) 567-1912

***Will be opening soon in Newport Mall in Resorts World, Manila***

Credits: Special thanks to my friend, Chris Carreon for some of the food shots