…because we love to eat
This summer, Jollibee unveiled some new products to it’s already yummy menu, as well as relaunching an old favorite.
A new member has been added to the Jollibee Ice Craze roster–the Mango Caramel Surprise! You will surely love the new Mango Caramel Surprise with its combination or tangy mango chunks and caramel sweetness.
Mango Caramel Surprise
Continue reading “What's New At Jollibee?”
Max’s enlightens customers through their sense of taste by offering new, delicious, vibrant and freshly prepared dishes in addition to its all time favorite “Sarap-to-the-Bones” fried chicken. Over the years, Max’s only uses the freshest and highest quality ingredients and has been continuously developing more appetizing, palatial but affordable cuisine.
Gambas in Aligue Sauce
The best innovative finds at Max’s Restaurant are the four dish combinations derived from ordinary homegrown non-meaty recipes evident in every Filipino dining table. The mongo and tinapa being both a common Filipino household viand gives a twist to a new dining experience with Max’s Mongo with Crisp Tinapa Dumplings topped with fresh sliced tomatoes.
Monggo with Crispy Tinapa Dumplings
The Pinaputok na Tiyan ng Bangus rooted from the country’s national fish symbol is a fresh bangus belly grilled in banana leaves. Opening the fish will truly burst surprises into you with its stuffed chopped tomatoes, onions, garlic and garnished with fresh tomato salsa.
Pinaputok na Tiyan ng Bangus
The Camaron Rebosado, is a succulent crispy shrimp finely cooked with mixture of fresh ingredients and dipped in sweet and sour sauce.
Camaron Rebusado
Tofu, an adaptable food that is usually fried, baked, mashed, marinated, barbecued, and frozen is enhanced into a scalding plate of Sizzling Tofu glazed with a special sauce and topped with chilis that will satisfy true food connoisseurs.
Sizzling Tofu
Max’s continues to provide exciting dining experiences to the Filipino food enthusiasts with its aperitive and newly innovated main dishes and appetizers – Crisp Tinapa Dumplings and Gambas in Aligue Sauce, a dish where you can savor the taste of luscious shrimp spiced up with garlic and served with soft bread on the side for you to dip in to the flavorful chili sauce.
Crispy Tinapa Dumplings
All these latest food attractions complement their legendary “Sarap-to-the-Bones” fried chicken that will certainly make Max’s not only a brand, but also a cuisine that suits the Filipino palate.
Max’s also introduces the Coco Pineapple Shake, a cool sweet-flavored mix of natural coconut and fresh pineapple- – a truly perfect blend to make your summer delightfully refreshing.
Start getting into a fresh habit, dine-in at any Max’s Restaurant near you or dial Max’s Metro Manila delivery hotline.
Max’s Restaurant
hotline: 7-9000
website: http://www.maxschicken.com
Krispy Kreme recently launched the Chocolate Karnival during a launch at it’s Bonifacio High Street branch. It’s latest offerings of chocolate glazed donuts were presented to the public with a show of stilt walkers, jesters, magicians, and games-truly a fun, carnival atmosphere.
It was quite a hot day when we went to have lunch at Sentro. So it was such a welcome relief when I saw they have a classic Filipino cooler, Sago’t Gulaman, in their menu. It wasn’t overtly sweet, as most sago’t gulaman tend to be. The best
part? It’s refillable!
Fried Kesong Puti Php 250
Continue reading “Classic Pinoy Food at Sentro 1771”
One of the best things about Plurk is that I discover places to try. One of these is Juz Suri, a food court concessionaire at the Shopwise Supermarket in Cubao. After doing some business at the PAL office in Alimall, I popped into Shopwise to check out if this stall serving Singaporean dishes is as good as they said in Plurk.
One of Boracay’s iconic restaurants is Gasthof, the home of the island’s best baby back ribs. These flavorful ribs can make you forget about using utensils, grab the ribs with your hands and devour the tender meat that’s practically falling off the bone. But it’s not the ribs that making me look forward to going back to Boracay, it’s Gasthof’s breakfast.
Every morning, Gasthof serves Filipino and Continental breakfast. While my travel buddies ordered the Tapsilog and Longsilog, I had veal sausage, with two sunny side up eggs, huge pancake and tea.
What can I say except that I was extremely happy with my breakfast? The sausage was packed with flavor, the eggs cooked the way I like it, the pancake huge and fluffy and comes with maple syrup. Best off all, it’s only Php 190 for the entire thing, and it comes with your choice of tea or coffee. I’m definitely having this when I go back to Boracay this weekend!
Gasthof Boracay Restaurant
Boracay D’Mall,station 2
+63-36-288.6473
Seair flies daily to Boracay, with as much as 11 flights from Manila to Caticlan. Book your flight now by calling the Seair hotline at 849 0100 or book online through www.flyseair.com.
“Are we there yet?” I asked Melo.
We had been walking for 10 minutes since leaving our guesthouse in Boracay’s Station 2, and we have yet to arrive where we’re having dinner that night. Kasbah was Melo’s discovery. While walking the length of Boracay’s fine white sand beach, he stumbled upon this Moroccan restaurant in Station 1. He got to chatting with Evelyn, the restaurant’s operations manager, and before he left, she invited him back to the restaurant if he finds himself in Boracay again. And so three weeks later, Melo was back, with Eric, Gail, Marc and me tagging along to discover Moroccan cuisine.
Continue reading “Kasbah Moroccan Restaurant”
Batanes cuisine is very simple. Its remote location meant that most of the ingredients must be sources from within the islands, or it’s going to be really expensive. A trip to the market was rather uninteresting. There was only a small selection of vegestable, and an even smaller, though more exotic selection of fishes. Pork and beef are available, while chicken is near scarce and expensive — Php 190 per kilo!
However, eating out in Batanes can be quite exciting: lobsters are cheap and coconut crabs are available!
Frustrated by our failed attempts to dine on lobsters during our trip to Coron, Palawan, Gail and the rest of the group are hankering for lobster. Hearing that lobsters go as low as Php 300 per kilo, we know we just have to have lobsters in Batanes! The odds were in our favor, and we were rewarded with a very generous helping of lobster. With help from Tita Remy, our housekeeper at Novita House, she sourced out three kilos of lobster for our dinner on our first night in the island. Cooked simply by steaming, the lobsters were juicy and very meaty.
Next to the lobster, we were also looking forward to trying the tatus, the local parlance for coconut crab. Again, through Tita Remy’s help, we were able to arrange for a lunch picnic at Sabtang’s white beach. For Php 250, we dined on fried fish, steamed sigarilyas and the highlight of the meal: coconut crabs.
The tatus is unlike any other crustacean I have ever seen. Rather than being err, wide like other crabs, the coconut crab has a longer body, with a sac at the rear end housing the aligue that is reminiscent of a spider’s. The crab was meaty, with a distinct flavor. Though it was only steamed, the meat has the faint taste of coconut milk, the effect of its penchant for coconut. It is said that coconut crabs can climb coconut trees to get the coconuts, and using its large pincers, it tears off the coconut husk and uses the smaller pincers to pull out the coconut’s flesh. Apart from coconuts, the tatus also feeds on fruits and organic materials.
Priced at Php 600 per kilo, the coconut crab is a rather expensive treat. But never mind the cost; the delectable taste of this crab is worth every peso.
RCJ’s Food Hut
Romy Cielo – Manager
Sabtang Island, Batanes
Email : romycielo_55@yahoo.com
Mobile Phone : 0916-854-8285 / 0921-715-4919 / 0916-674-2344
Thanks for sharing the contact info, Melo!
I’ve just arrived from Batanes yesterday morning, and I’ve been resizing photos for later use since. We’ve eaten some amazing seafood at this northern island, and for such a pretty price!
I’ll start off the Batanes series with this photo of bloggers and photographers going click happy over food:
In the photo are Marc of Spikeithard.com, Eric of Sugarloaded.com, Melo of PinoyCravings.com and Dino of GearGuru.multiply.com.
Spot.ph invited a some bloggers to have a community meet-up at the Krispy Kreme factory at the Bonifacio High Street in Global City, Taguig. We were welcomed by Spot.ph’s Cathy, Trixie and Karl, who I always bump into during events. Also present was Mark, Krispy Kreme’s Marketing Manager, who told us about the company’s plans for the rest of 2008 and 2009.
It turns out that on the 14th of November, they will be opening their ninth store in the Philippines at the Gateway Mall in Cubao Quezon City. Like all Krispy Kreme openings, the first customer will get a year’s supply of Krispy Kreme donuts. The tenth store will also open later this year, this time at Glorietta Mall in Makati.
Mark also said that they plan to open six more stores in 2009, including stores in the south of Metro Manila. I asked whether the expansion would include opening factories in Cebu and Davao, and he replied that they will look into it. He was surprised when I told him about the Cebu and Davao bloggers asking their friends and relatives who are flying in from Manila to bring them boxes of Krispy Kreme. And it’s not just the bloggers — in all the flights I’ve taken locally, there would always be one passenger carrying a box of Krispy Kreme.
We were also surprised to find out that some of the doughnut variants we have here are unique among the Krispy Kremes in the world. Doughnuts like the Hershey’s and Reese’s doughnuts are actually the initiative of Krispy Kreme Philippines, and because of their efforts, delegates from other Krispy Kreme teams around the world are coming over to Manilato learn about KK Philippine’s marketing secrets. Oh the sweet taste of success!
