Thursday, June 28, 2012

ElarZ Pambansang Lechon

Some takeout lechon y'all!

ElarZ now has a takeout and delivery kiosk for those who have sudden cravings for lechon.

How's the taste? Well, the meat is flavorful and juicy. It is savory with a hint of sweet. The skin, equally delicious. But it's not crispy. What we got was so chewy, it rivaled leather (not that we've eaten leather).

The sauce is O-K. We would've preferred more liver flavor though, and less sugary sweetness.

A half-kilo order costs Php 360 and a kilo costs Php 700.

The ElarZ Pambansang Lechon kiosk is along Marcos Highway, Antipolo City.

Wednesday, June 27, 2012

Thin 'N Crispy

Look who's become thin!

Pizza Hut offers its thinnest crust yet, the Thin 'N Crispy. Now, you can order your favorite pizza variant and have this paper thin, super crispy crust as the base.

We tried it with the Super Supreme Pizza and my, did we enjoy! We prefer this crust because it made our pizza less oily (and we all know how greasy Pizza Hut pizzas are) and it made the toppings' flavors stand out (instead of tasting mostly dough). And that crunch! The crunch provides good contrast to the predominantly mushy toppings. We love the slightly burnt, crispy edges; they were fun to nibble at.

The Thin 'N Crispy comes in 10" and 14" and the price depends on the size and the variant you order.

Go to your fave Pizza Hut branch and be ready for crunch time! Try the Thin 'N Crispy now!

Oh. My. God!

Monday, June 25, 2012

Magnolia Ice Cream's Best of the Philippines Collection

Magnolia's latest ice cream variants, with ingredients sourced from different Philippine provinces. We were able to try three: Macapuno Banana (Laguna), Coffee Crumble (Batangas), and Tsokolate Tablea (Batangas).

The Macapuno Banana is a mixture of macapuno ang banana ice creams, dappled with coconut meat, nata, and leche flan bits. It's delicious! The two main flavors are well mixed; one taste isn't overpowering the other. And the ice cream isn't too sweet.

The Coffee Crumble is a winner. It's ice cream with good, pronounced, deep coffee flavor, made more fun with cashew nuts. Sweet ice cream with hints of bitterness, just the way we like it. It's a must-eat!

The Tsokolate Tablea is O-K. Sure, the chocolate flavor is more interesting than that of an ordinary chocolate ice cream. Still, it isn't good enough to be remembered. We loved the bits of pinipig though, gave us something to nibble.

A tub of Magnolia's Best of the Philippines ice cream costs Php 240. Try a variant, or two (or three!), now!

Friday, June 22, 2012

Lucky Me Special: La Paz Batchoy

Good points: Noodles are of high quality. They didn't become too soggy despite being in the hot broth for a long time.

Not-so-good points: This noodle soup tasted weird. It wasn't salty, but we couldn't determine the distinct flavors. In fact, there was a hint of "lasang hangin." It probably came from the cheap pork rind. Oh well...

Skip this one folks for there ain't nothing special about it.

Wednesday, June 20, 2012


By J-E-E Lapid.

The pork rinds are cooked well. They're not oily and are very crunchy. The taste? Well, they're O-K, not too salty, but there are hints of lasang hangin.

In short, Chicharific is not terrific. It's just puwede na.

Chicharific is on the 2nd floor of SM City Masinag.

Sunday, June 17, 2012

Classic Confections

Place: Clean, classy, and simple. Nice colors and furnishings too.

Food: O-K, ordinary, forgettable. We tried their bestsellers: Banana Cream Pie, Cheesecake, and the Nono's Chocolate Oblivion.

First, the Banana Cream Pie (Php 175): caramelized bananas, mixed with a vanilla custard, nestling on top of a cashew-nut crust, all smothered with whipped cream. We found this too sweet. We also didn't like the hint of spice (cinnamon?). We liked the different textures though: chewy crust, soft bananas, smooth cream.

Next, the Cheesecake (Php 225). This one's a letdown. Sure, we appreciate the fact that the cheesecake itself had no gelatin mixed in (yes, some restos use gelatin to preserve the integrity of a cheesecake), but the taste is a little too much. It was too rich. And the play of acidic and dairy tastes wasn't appetizing. A little saltiness and sweetness would've made things better.

Lastly, Nono's Chocolate Oblivion (Php 225). Layers of milk and dark chocolate creams, topped with bitter cocoa powder, then wrapped with a praline-walnut crust. This one's OK. We loved the marriage of bitter and sweet chocolate flavors. We also liked the crust, adding candy sweetness and another textural dimension. Despite its being delicious however, this dessert is not special enough to be memorable. It's good, but not good enough to knock you out of your chair.

Must-eat: None.

Price: Considering taste and serving size, food is overpriced.

Service: OK. The attendants were accommodating and friendly. And it doesn't hurt that they're cute.

Classic Confections is on the 2nd level of Greenbelt 5.

Saturday, June 16, 2012

Jollibee Crispy Wings with Fries

There's a good combo to be enjoyed y'all! It's Jollibee's Crispy Wings with Fries!

One big Chicken Joy wing, cut in two, served with crunchy french fries and dip of choice, Barbecue or Sweet Chili. We chose the latter.

How was it? Well, what else can you expect from Jollibee's Chicken Joy but something juicy and crispy? The chicken was REALLY good, delicious! And the fries? Perfectly cooked, nothing soggy or oily. And well seasoned too. The Sweet Chili dip was more chili than sweet. Twas HOT, adding some kick to our tasty lunch.

Perfect partner: rice. Seriously. And ice-cold soda.

A Solo order costs Php 70.

Go to Jollibee and have some Crispy Wings to enjoy!

Friday, June 15, 2012

Jollibee Crisscut Fries

They're back!

Jollibee now offers [again] those fat, fun, flavorful fries we love to munch on! The Jollibee Crisscut Fries, now in two variants: Savory Barbecue and Zesty Cheese.

For those who want their fries sweet and smoky, Savory Barbecue is the one to try! For those who want the dairy, cheesy taste with a little spicy kick, then Zesty Cheese is perfect!

What we loved about the Crisscut Fries was that they were served perfectly fried: not oily, crispy on the outside, soft on the inside. And of course, well seasoned and not salty.

Perfect partner: ice-cold soda!

Try the Crisscut Fries now!

Thursday, June 14, 2012

New Fraps from Starbucks

First, the Hojicha Tea Jelly Frappuccino. The popular Starbucks milky drink, now flavored with Hojicha (Japanese Green Tea) and made fun with Earl Grey tea jelly. It tastes like those milk tea concoctions from Serenitea and Moonleaf, only a tad sweeter. Good combination of dairy, sweet, and earthy flavors though.

The other, the Red Bean Green Tea Frappuccino. Ice-cream-tasting drink, made more interesting by woodsy, chewy red beans. This drink is OK. We wish though that the green tea flavor were stronger, for more depth taste wise.

Go to your fave Starbucks and try these treats. Judge for yourself.

Wednesday, June 13, 2012

Filipino food is the "next big thing!"

"Andrew Zimmern, host of “Bizarre Foods” on the Travel Channel, has a theory: 'I predict, two years from now, Filipino food will be what we will have been talking about for six months…I think that’s going to be the next big thing,'"

About time!

Click HERE for Andrew Zimmern's article.

Tuesday, June 12, 2012

Romana Peanut Brittle

A famous treat from the North.

Romana's is probably the best-tasting peanut brittle we've eaten so far. The caramel flavor is punctuated, the sweetness just right. And the peanuts are of high quality.

We just have a little problem with eating the brittle. The pieces are a tad too sticky, making it a little difficult to break them apart. Worse, they stick to the teeth. But hey, they're good, so what's some minor inconvenience, right?

Suggestion: Break some pieces and mix with good vanilla ice cream. YUM!

Saturday, June 9, 2012

Sweet things from The French Baker

First, the Red Cherry Cheesecake. The cake itself was REALLY good; it had a good balance of cheese and cream flavors. And it had good integrity and velvety texture. The crust was buttery and crumbled well. The cherry topping provided the needed deep and rounded sweetness that complemented the subtlety of the cheesecake. This one's a must-try.

The second, the Espresso Freeze. It's coffee shake with coffee jelly. Now, this one's a letdown. The drink was TOO sweet. We barely tasted any robust, bitter coffee flavor. Twas all milk and sugar. And the drink was a tad too thick to be enjoyed. Oh well...

Go to The French Baker, try these treats and judge for yourself.

Thursday, June 7, 2012

Haw Flakes

Chinese treats made from hawthorn fruits (thus Haw). These thin, round chips are sweet and tangy, a little like tamarind candies, taste-wise. Or really tangy raisins.

Anyway, we find them cute and fun to eat. Plus, these Haw Flakes make us take a trip down memory lane, particularly when we were kids.

Try them!

Tuesday, June 5, 2012

Wooden Spoon

A new restaurant by Chef Sandy Daza. It serves good Filipino food, with a twist. Chef Daza told us that he's happy when customers tell him that his food made them remember their families, making them come back with parents and siblings. And based on our experience, it's true: the dishes made us remember our grandmother and brought us warmth and happiness, the kind that one can only experience at the dining table.

Place: Cozy, comfortable, clean. We loved the stylish modern furnishings.

Food: DELICIOUS. Food is fresh. Perfect really. We had the Lumpiang Sotanghon, Spicy Squid with Mushrooms, Tortang Talong, Wooden Spoon Crispy Chicken, Kare-Kare, Pandan Crepe, and Sago Cake.

The Lumpiang Sotanghon: fried spring rolls with vermicelli and ground meat filling, served with sweet chili sauce. Flavors were clean, nothing too salty. Also, the rolls were fried well; they were appetizingly golden and were not oily. This dish makes for a good appetizer.

The Spicy Squid with Mushrooms is a hot, hot, hot dish with squid, button mushrooms, onions, bell peppers, and lots of chili. It had a good marriage of savory, sweet (from the onions and bell peppers), and heat. The cilantro flavor was pronounced but not overpowering. And the squid was not overcooked; they were tender, easy to chew. Warning: this dish goes well with A LOT of rice (to temper the heat).

Another delicious treat was the Tortang Talong. It had a good ratio of egg and eggplant. We loved the earthy, smoky flavor of the eggplant coupled with the subtle egg taste. The dish was served fresh and well fried (read: not oily). Imagine this dish with bread and cheese...YUMMY!

Next, the Wooden Spoon Crispy Chicken, the restaurant's answer to the Bon Chon craze. Crispy chicken, coated with a sweet-savory sauce, with chopped vegetables and softened eggplants. Chicken was juicy and crispy, and the sauce was irresistibly good! The sauce wasn't too strong to the palate; twas just right. This is another dish that goes well with a lot of rice!

Next, Kare-Kare. Beef slices and vegetables, smothered with a tasty peanut sauce. The sauce had the right thickness and sweetness (we don't think peanut butter was used but ground peanuts). The vegetables were fresh and still crisp, and the meat, tender. Again, this dish NEEDS a LOT of rice.

For dessert, we ordered the Pandan Crepe and the Sago Cake. The first, pandan-flavored and green crepe with mango slices and ube ice cream for filling, topped with pinipig (rice puffs) and chocolate sauce. Different kinds of sweetness, coming together to make one delicious dessert. Delightfully sinful! The second, the Sago Cake, featured a delightful array of textures: chewy sago, crispy pinipig, and creamy panutsa sauce. This dessert's sweetness had depth and character. It goes well with coffee.

Must-eats: Everything mentioned. No kidding.

Price: Considering serving size, taste, and food quality, prices are reasonable. Our whole meal only cost Php 1,291.

Service: OK! The waiters were courteous and attentive. Waiting time for meals was acceptable.

Wooden Spoon is along Katipunan Avenue, Quezon City (beside Ilocos Empanda, across Miriam/Ateneo).

Picolé Pistachio Siciliano

While at the checkout counter in the grocery, I saw a freezer full of delicious-looking popsicles. It took me a while to choose the flavor I wanted to try but since I was in a hurry, I just picked the one on top of the heap: Pistachio Siciliano.

Picolé's Pistachio Siciliano (Php 70) was DELICIOUS! It wasn't too sweet, the flavors were authentic, and the ice drop was TEEMING with pistachio bits! And the play of textures: creamy ice cream with some roughness from the nuts! Twas fun to eat!

Picolé boasts of healthy ice drops: low in fat, low in sugar, low in calories, high in calcium, with prebiotic fiber and real fruits or nuts. And if the one I tried is any indication, Picolé Ice Drops are good! I can't wait to try the other flavors!

For more info, go to:

Picolé is available at Rustan's Fresh (Shangri-La Plaza).

Sunday, June 3, 2012

Anchor Butter Flavours: Maple

It's the latest variant of the butter we all love.

Imagine the salty and creamy Anchor taste now made more interesting with the sweetness of maple syrup. It's actually a good marriage of flavors. The sweetness is just right, and it's authentic, not the white sugary kind.

Suggestions: melt some Maple-Flavored Anchor Butter and pour over turon or pancakes. Or, use this butter for frying chicken. YUMMY!

Anchor Butter Flavours: Maple is available at leading supermarkets.