John and Yoko. John and Yoko in the still to be fully opened Greenbelt 5 is my favorite restaurant at the moment. I like it because service is fast and efficient. Most of all, menu prices are reasonable (average of P250 to P500 per head), considering the hip cosmopolitan ambiance. I just hope they stay this way even when the crowds come pouring in, as we think it would.... John and Yoko is the latest restaurant venture of movie actor Marvin Agustin who also owns Sumo Sam, Cafe Ten Titas in Gateway and Smairu at the Food Choices of TriNoMa. Met him ... Continue Reading...

As a foodie, there's something I have to confess: I love carinderia food! At the end of the day, when you've tasted all the fancy dishes and gourmet meals, all you really want to do is grab a bite of something closer to home - not fusion, not neo-Asian, not Euro-Continental EK-EK but just something similar to what our mama/manang used to make. Carinderia food may be something we take for granted as we encounter it daily, but it is representative of our regional flavors and is therefore something we can show to tourists or visitors who are out to discover more of ... Continue Reading...

Chow Mein. It is my first time to join Fampics, the monthly photo round-up of Pinoymomsnetwork. November's theme focuses on anything "plated" and this naturally necessitated a mad rush to my Flickr photo library where I have lots and lots of food pictured in bowls, saucers and of course plates! My Flickr pool is going Pro for the second straight year now, thanks to the kind donation of this philanthropist blogger who'd rather remain anonymous. You rock man! :P ... Continue Reading...

DSC00244. We received the worst service in recent history in this resto but that's getting ahead of the story. :P Imagine my excitement when I saw the facade of New Orleans Restaurant while strolling down Bonifacio High Street. This resto was my favorite "date place" in the 1990s back when it was still in the old Greenbelt. I also remember it for its finger-lickin' ribs long before fastfood outlets like Kenny Rogers included it in their menu. I simply had to dine in New Orleans on my recent birthday. The resto is now a part of the Red Crab group and ... Continue Reading...

How to grill, originally uploaded by annalyn. yakiniku grill, photo courtesy of MDH. Yakiniku, a form of dining which uses bite-sized pieces of meat for grilling, is actually of Korean origin. It took the Japanese to make this a personalized artful experience. The very idea of having your own vented table where a special charcoal burns means that the diner can also be his own chef and determines how the food is cooked in terms of texture, flavor and doneness. ... Continue Reading...