It’s been more than 60 years and there is now a Casa Marcos ran by the second generation of owners at the bustling Burgos Circle in the Fort, Bonifacio Global City. The resto has been existing in this location for a year now, quite commendable for this area’s high turnover of tenants. The young owners Kevin Khoe & Jigger Galvez tell me that their customers are old regulars of Casa Marcos who are now bringing their children and grandchildren to the place.

It’s safe to say that the small two-storey resto will be packed with diners this Valentine’s Day. And that many will be ordering the perfectly-seared house specialty steak a la pobre. How many marriage proposals have been made with this piece of steak as celebratory food? probably countless. And at only P495, life’s great pleasure shouldn’t be too expensive.

The fried kalderetang usa (P475) was a welcome treat as it was tender and flavorful. Most of all, it gave me an insight on a different way of cooking this favorite dish of mine. The good thing with Casa Marcos, you are introduced to the realm of the exotic. There’s also adobong frog legs, tapang baboy damo (wild boar) and pugo or native quail cooked adobo-style.

Next picture: kaldereta baka (P320) as we know it. And of course it was good!

One of the house specialties – the almejas or baked clams (P230) with garlic and cheese was quite addicting. I agreed with my dinner mates that it was the ultimate bar chow. You will surely have a fun time nibbling on the clam bits.

Their gambas (P275) consisting of meaty shrimps tossed in its own sauce was spicy with a capital S and this is what I remember about this dish. It made me wish I was holding a good bottle of beer to go with this (and btw, they have a buy 1 take 1 promo during their happy hour) In the background is their signature Marcos sauce which magically goes well with every dish on the menu.

The complimentary pan de sal was the cutest I’ve seen, and they’re smaller in real life They’re given to diners (with butter!) before the start of the meal. It’s a nice touch, but then again, Casa Marcos has always been known for their soft yet crunchy pan de sal.

And while we’re at it, don’t forget to try the house’s pan de sal ice cream. It’s a bit heavy for a meal-ender all right, but this sweet thing just made my Casa Marcos dinner memorable. Pan de sal dipped in egg French toast style, topped with syrup and then sandwiched with indulgent vanilla ice cream… what more can I ask for? Coffee please!

Casa Marcos
Forbeswood Heights, Rizal Drive
Bonifacio Global City, Taguig
Call 5523781 for reservations

Operating hours:
11 am to 3 pm; 6 to 10 pm
Restobar: 6 pm to 1 am

F1 Hotel has an all-day dining restaurant on the fifth floor simply called F.Upon entering, you’re greeted by these avant garde (almost Cobonpuesque?) chairs. The pool bar is just outside, but I wasn’t able to see their swimming pool.

The the buffet and dining areas are surrounded by glass windows that give one a view of the bustling city (unfortunately, the view just consists of average-looking buildings and hardly any greenery)

I haven’t tried F’s regular buffet priced at P1088 which is reasonable by the Fort standards. We dined in F upon the invitation of the hotel team who wanted us to try their buffet menu for Chinese New Year 2012. It is priced at P988++ per person and is available from January 16 to 31.

Here are some of the dishes that will be served in their Chinese-themed menu:

Golden roasted Peking duck. Definitely not your everyday dish and finding this on the table is like hitting the jackpot. The duck is thinly sliced, topped with veggies and savory hoisin sauce then rolled in tortilla (or pancake). This is actually the counterpart of our local pritchon. A must try!

This is lechon Macau which is the counterpart of our lechon kawali. Pork belly roasted to a golden crispiness and would have been better if there was sauce on the side ( I kinda miss my Mang Tomas!)

The Sichuan beef was my favorite dish since it was spiced just right with the peppers and other seasonings. Moreover, the meat was very tender and perfectly “chewy.” I suddenly craved for rice for which we weren’t served any, upon our own suggestion (everybody’s on a diet these days!)

Mango sago is my favorite dessert in a Chinese restaurant and the one in F doesn’t disappoint.

We actually had a long list of food to eat that day. It was a combination of hits and misses, but happily there were more hits. I can do away with the steamed marlin and some of the dishes I found too salty for my taste (which I don’t fault the restaurant with, probably just the cook having a stressful time in the kitchen).

Manila’s finest Chinese restaurants will be abuzz with customers for Kung Hei Fat Choi! Should you find yourself on this auspicious day in the Bonifacio Global City area, there’s F Restaurant at F1 Hotel to check out

Best Western Premier F1 Hotel
32nd St. Bonifacio Global City, Taguig
Tel. No. 928 9888, 908 7888

The press release says popular dishes at P.F. Chang’s menu include the signature appetizer Chang’s Chicken Lettuce Wraps; all-time favourite Mongolian Beef made from US Angus beef caramelized in the wok with garlic and scallions; and the flavourful Northern-Style Spare Ribs.

Worth noting is the fact that the restaurant is often mentioned in the sitcoms South Park and the Big Bang Theory owing to the fact that the creators of the series often dine there. Will P.F. Chang’s stand out in Manila’s restaurant landscape already populated by big foreign chains as well? Let’s see!

To provide excitement to P.F. Chang’s opening in the Philippines, a Spot the Warriors Facebook contest was recently held giving anyone with a camera the chance to become among the first in the country to experience P.F. Chang’s. The grand prize winner for each category gets P10,000 worth of gift certificates to the restaurant. Three winners per category will each win P3,000 P.F. Chang’s gift certificates. All of the winners get VIP passes to the restaurant’s Gala Night on January 17, 2012 for a rare chance to meet restaurant founder Philip Chiang.

More on this restaurant when it opens!

I can’t help but wax sentimental, especially since so many places are being torn down in Manila to give way to high-rise condos and the like. But at least, they did a good job with The Bayleaf. Aside from the old McDonald’s, this area used to have only roadside stalls servicing the major universities around (Lyceum, Mapua and the nearby Pamantasan ng Lungsod ng Maynila).

I’ve made a mental note to stay in The Bayleaf in 2012 because it looks enticing. I heard that the view from the hotel’s Sky Deck is really good. Their main restaurant, 9 Spoons, also has great ambiance. You can dine here while glancing at Manila’s old landmarks like the National Museum and Manila City Hall with its giant clock.

Cioccolata Churros Cafe is the only food outlet I’ve tried in Bayleaf so far. Even though it is only a small spot in the hotel, I give it high points for its coziness. What to eat here? the churros, of course! This pastry of Spanish origin is simply divine when dipped in rich, hot chocolate. The fare they serve in Cioccolata doesn’t fail me in this regard. Only P75 for an order.

There are four churros variations to choose from in the short menu. There’s double dip (with vanilla ice cream), the dusted (with sugar) and this churros with coffee caramel sauce which was recommended by the server. Somehow, this fails to capture my tastebuds because am biased towards the one with hot choco which they call the “original.” The churros passes the mark for me though because it is tasty and just has the right crunch. I could linger over lazy conversation with friends while munching this and I wouldn’t mind the passing of time at all

Aside from the hot chocolate, the cafe serves an assortment of coffee, tea and cold blended drinks. They also have sandwiches but the quality of the bread in their hamwich (P130) left much to be desired. Let’s just say I’ve had better sandwiches elsewhere.

Having said so, I’d like to try their other offerings like the grilled ensaymada, banana hazelnut croissant, s’mores and cinnamon bread pudding. Since it’s a fairly new establishment,Cioccolata still has room for improvement but I’d like to trim down my expectation especially since their snack items are priced reasonably between P75 and P120.

Mostly, am just happy that there’s finally a quaint coffee shop in one of my favorite parts of Manila. This is the view of the road while am having my coffee.The historic old walls in the background is just precious and makes me think of a time gone by.

Here is where it all happens. Just keep your conversations hushed, the place is quite small

Cioccolata Churros Cafe @ The Bayleaf Intramuros
Muralla corner Victoria Streets, Intramuros Manila
Telephone No: +63 2 3185000

Roast Pork Belly using Sampalok paste
Makes 10-12 servings

1 pc(13”x10”x2) whole pork belly w/ skin and less fat 3.1 kg
6 stalks lemongrass, pounded and cut into 13 in. long (78 g)
39 pcs Spring onions, whole, cut into 13 in. long (39 g)
½ cup Murang dahon ng sampalok (10 g)
9 pcs (12” long) Food string for tying pork, cut into 12” in. long.

Brining solution:

3 ½ cups Water (875 ml)
9 cloves Garlic ,crushed (38 g)
1 pc Onion ,chopped (45 g)
1 pc Bay leaf
1 ½ pouch Mama Sita Sinigang sa Sampalok paste (225 g)
2 tbsp Salt (24 g)
3 ½ tbsp Patis (52.5 ml)
1/8 tsp Ground black pepper

Procedure:

1. Pre-heat oven @250°F.

2. Combine all ingredients in a casserole. Mix well. Boil and simmer for 5 minutes. Remove from heat. Set aside and cool. Remove crushed garlic for the filling later.

3. Marinate pork belly in the brining solution for at least 1 day or more. Cover with cling wrap and chill in the refrigerator.

Arrange lemongrass, spring onions, garlic (from brining solution) in the center of the belly.

4. Roll pork and tie securely with food grade string. Place in a roasting pan. Cover with aluminum foil. Bake in the pre-heated oven. Bake for 2 hours.

5. Increase heat to 400°F.Remove foil. Bake for 2 hours and 36 minutes (turning meat from time to time) or until the skin becomes dark red in color and crispy.

6. Brush skin with cold water in the last 10 minutes of baking to crack the skin.

7. Remove from heat and let it rest for 10 minutes. Remove the string and cut into serving pieces.

As you know, am selling my fried chicken wings & drummettes in a variety of sauces. Am proud of my recipe which I’ve been serving my family even before the bonchon craze swept the metro. I made good sales on my first week and last Sunday when it was raining the whole day, almost all the stalls were relatively quiet. Mostly am having fun watching the celebrities arrive and analyzing customer behavior and preferences. Some like it hot, some like it sweet, some like it with no sauce at all! One time, a bading customer even barked at me “ang tagal tagal naman!” like I was his muchacha but am taking it all in stride since am treating Soderno as a playground for a business idea.

And now for the people who light up Soderno. My very first (and regular) customer was Ray Aaron Raines, the Australian husband of Tina Raines who most people look up to as the greatest pie maker in Manila! Hubby and I always queue to buy Tina’s yummy & filling savory pies since they come in limited quantities.Good news for people in the South: Soderno is the only weekend market where Tina is selling her pies at the moment.

My neighbor Shiela of Cebu Balamban Liempo was thrilled to have her picture taken with Ryan Eigenmann and (not in photo) Judy Ann Santos. The good thing with being in the market the whole day is that you get a lot of celebrity sightings…. labelled ‘Good for Facebook!’

We always see host, actor and author RJ Ledesma since he’s also the organizer of Soderno. He’s shown here with his daughter Fortune.I haven’t dared offering him our food since he’s an ovo-lacto vegetarian and my chicken wings are sinful. Ouch.

Chef Kevin Mize is a recent Manila settler who’s partnered with businessman Albert Sotelo for FoodLab. Their incubator kitchen for rent in Fort Bonifacio should be of interest to bakers and cooks who lack facilities in their own home.A must-try in Food Lab is their dark beer and hoisin cheesecake. Also their oatmeal raisin cookies.

Ronette Valdecantos of Mama Cakes is a baker straight out of BF Homes Paranaque who is making these deliciously-decorated cupcakes and pastries.Check out her monkey bars, secret kisses and dark fruitcakes.

I discovered Inutak in Our Awesome Planet’s Ultimate Taste Test 7.0 and since then, I’ve been a convert. It’s the modern take on kakanin with all that melt-in-your-mouth, almost sticky goodness. At only P120 for a small pack, there’s no doubt a lot of people will be bringing this home for Christmas. Don’t forget, it’s also good with ice cream.

Odyang’s Okoy from Calamba, Laguna has the most affordable food I found in Molito and nothing more screams comfort food! I love munching on their okoy which has shrimp & veggies and their goto con lechon looks appetizing too.

I hope to see more food purveyors from the South join this bazaar, especially my favorites like Raaz Mahal Punjabi Cuisine, Mama Lou’s or even Daniele’s Italian food, and JP’s Thai Cuisine. I would be glad to see this market exemplify “the best of what the South has to offer” and becoming a melting pot of foodies in our area.

More food finds as I go along…..

This huge cheery blossom tree made of glass will always be an iconic symbol of Yurakuen at Diamond Hotel Philippines, definitely one of the best Japanese dining spots in Manila. What better way to enjoy an exquisite cuisine than being served by kimono-clad waitresses amid the classy marble tables and stoneware while relishing the view of Manila Bay in this resto’s floor-to-ceiling glass windows?

I’ve eaten in Yurakuen several times before but it was only recently that I discovered the Teppanyaki Table.We sat in a curved counter long enough for eight people and the best part was having the chef in front of us to prepare and cook the food. I almost felt like a voyeur as I watched his every move. He flipped veggies like an expert, upturned a lobster and even let it burst into an open flame. We almost clapped when he did that

And now for the good news: Yurakuen has a Teppanyaki Eat-All-You-Can offer and I think it’s one of the best deals in town. I promised to treat myself and the family when the next round of Christmas bonus comes in

For only P1,970 ++ per person, you get your fill of healthy Japanese appetizers like seaweed salad. Of course, I can never say no to maki and sashimi so count that too The fact that they’re made fresh or need only a few ingredients to be truly tasty is the reason why I love Japanese food!

I love this teppanyaki eat-all-you-can idea since it’s not as overwhelming as the other major buffets. Plus, teppanyaki is all about grilling so there’s no frying involved and am assured that my food is only the freshest since it’s prepared in front of me. Prepare your tummy to feast on unlimited servings of seafood and meat like blue marlin, codfish, scallops, shrimps, US beef rib eye, lamb chops, chicken thigh and other delicious, succulent things. Here are some photos I took before all the cooking:

Diamond Hotel’s teppanyaki eat-all-you-can is inclusive of free flowing standard drinks, local beer and Kirin beer. For the price, get your fill from their extensive selections of sashimi, sushi, seafood, meat, vegetables, maki, temaki, soup, salads, rice, okonomiyaki and dessert.

(Yurakuen Japanese Restaurant is at the ground floor of Diamond Hotel Philippines located at Roxas Boulevard corner Dr. J. Quintos Street, Manila. For inquiries and reservations, call 528-3000 / 305-3000 or e-mail bizcenter@diamondhotel.com. For more information, visit the hotel website at www.diamondhotel.com)

Ever since I was small, Purefoods Fiesta Ham has been a staple in our noche buena table. And when I grew up, it’s either others gave them as a gift to me or I bought them myself.

Through the years, I’ve loved eating it with bread or hot pan de sal. But thanks to a luncheon prepared by the doyenne of Philippine cookery, Ms. Glenda Barretto of Via Mare, I was able to discover new ways to prepare the fiesta ham.

Let’s begin with appetizers. You can slice and dice the ham then place them atop the crostini to serve as canapes for your next party.

I Love the idea of this salad! Vegetables like steamed asparagus are wrapped with the delicious ham and accented with fruits like honeydew or melon balls.

Another dish to savor – a filling green pea soup topped with yummy ham bits. Serve with the crunchy goodness of knacker bread if you like.

The piece de resistance was the main course of glazed Purefoods bone-in leg of ham with candied sweet potato gravy and a siding of veggies.

Dessert was bibingka galapong with ham and queso de bola but I wasn’t able to take a picture.

This party tendered by Purefoods Fiesta Ham didn’t only serve delicious food. It was also attended by beautiful people.

Suzi Entrata-Abrera, Barbie Almalbis-Honasan, Danica Sotto-Pingris and Christine Jacob-Sandejas shared their own thoughts about preparing culinary treats for the holidays.

I was seated beside this very chic lady with her gleaming Cartier & Bulgari bling-blings and authentic Hermes bag. I told her “you look familiar…” and then I realized she was Ms. Tina Tagle. She used to keep a blog until she decided to keep it private. In person, I thought she was the most down-to-earth socialite ever!

Our chef & host for the day, Ms. Glenda Barretto.

This holiday season, take a pick from your Purefoods Fiesta Ham in different sizes: 1kg traditional size for the family, the NEW 1.5kg thinly-sliced version for bigger families and gatherings, the NEW 200g Fiesta Ham slices that are affordable and conveniently-packed, and the NEW 3.5kg/piece Fiesta Ham Smoked Bone-in with an additional smoked taste that’s perfect for grand celebrations.

I was supposed to be at Soderno last Sunday for my food project Chicken Delish but ‘chickened out’ at the last minute Excited isn’t really the word. Frantic is more like it as I prepared for this project without taking a leave from my full time job. But yes, there’s no backing out now. I hope to see my friends, readers & countrymen in Soderno @ Molito this Sunday. Come visit my booth and have a taste of them tasty chicken wings & drummettes a la BonChon & Kyochon I’ll be selling fried chicken in a variety of sauces and flavors like kung pao, sriracha, Pinoy barbecue and my favorite Korean fried chicken (KFC) recipe with pickled radish

I realized that it’s only one day in the week that I’ll be selling (for the next eight Sundays!) but the scale of preparation has just been overwhelming for me. So many details to iron out and even simple things like “I should have my nails done at the salon!” take on a new dimension. Here are my thoughts as I start on this mini-venture:

1. It’s a chance to be on the other side of the fence! As bloggers, we’re used to praising/trashing food served in restaurants. It’s now a challenge to be on the receiving end of the praises and/or brickbats

2. It’s a chance to take it to the next level! Am on the edge of a burnout, being a corporate slave for the last decade (read: ten years!) Retirement from the office jungle is already at the top of my mind and that’s the reason why am playing with entrepreneurial ideas like this.

3. It’s always good to start out small! If there’s one important lesson to be learned in business, it’s the fact that you have to think big and start small. By small I mean minimum capital and risk. I don’t really intend to earn with this first outing ( our blogger group also sold in Mercato last year & went home with left-overs) but the exposure that a simple thing like a weekend market participation can give you is priceless. I intend to make friends and absorb things like a sponge in the eight or so weekends I’ll be here …. and of course, blog about it

Hope to see you!

Peppers and veggies outside, perfectly frizzled beef inside. Add more dollops of cheese if you want At P280 for my favorite 7-inch classic Philly cheese steak sandwich, it is pricier than your average burger but really worth it, or in Tagalog parlance, “sulit na sulit!” They come in different flavors and sizes to suit your appetite. Choose between 7-inch, 10-inch and 15-inch. Or declare yourself the King of Philly for devouring a 10-inch classic cheese steak with 50% more meat and cheese

And from November 22-24, have a bite of all the 7-inch sandwiches at Cheese Steak Shop Philippines and get another one for free. Who can possibly resist?

Rowena and I agreed that the Cheese Steak Shop needs more visible locations to really get popular with the public. The product is good enough as it is but it would probably do better in a location like Rockwell, for instance (ooops!). I just have to laud the amiable owner Mai Uy for staying true to the cheese steak experience and not taking any shortcuts.

For instance, foodies swear that the world-famous Amoroso Italian bread rolls imported all the way from Philadelphia makes all the difference in coming up with great-tasting cheese steaks. They’re hearth-baked (the equivalent of ‘pugon’ in the Philippines) and their perfect consistency comes from a secret family recipe.

Flying all the way to Manila, the Cheese Steak Shop’s head of franchising, Mr. Steven Oakes, demonstrates the rolls’ amazing freeze, thaw & serve technology and how it tastes as fresh as when it first came out of the oven, making it the perfect match for those authentic Philly sandwiches.

You are also lucky if the Cheese Steak Shop also has their Tastykakes in stock. They are cupcakes, krimpets, cookies and bars imported all the way from Philadelphia too. Worth trying by the little ones and for those with a sweet tooth!

Find the Cheese Steak Shop Manila at
Ground Floor E-Hotel Makati
906 Arnaiz Ave (formerly pasay Road)
Makati City
Telephone 555-1818