Category Archives: Restaurants

Savoring Sogamiga

15 Wednesday Mar 2017

Posted by in Asian Cuisine, Noshes in my Neighborhood, Restaurants, Southern Spots

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Sogamiga means “House with Special Beef”, or so I read somewhere. It is the first of two Korean restaurants set up in Alabang, a long long time ago, at the height of the Korean migrants’ influx into the country. Darkly lit, both outside and inside, tucked in a corner just beside the perimeter fence of what is now the Molito Complex, almost as if its spot was deliberately chosen to be inconspicuous. Like a mysterious, shadowy figure in whodunnits. Or was that merely my imagination, fuelled by unsubstantiated whisperings? You see, rumor had it that it was owned by a Korean gangster boss and this was either a meeting place for his cohorts and other unsavory characters or a venue for money-laundering. Hmm. Just a rumor, mind you! It’s possibly some tale concocted by the waitresses serving us, claiming the staff were made to live in strictly guarded dorms. Or it was merely a fascinating but exaggerated story circulating among the residents. Whatever and whichever, the place had back then a mystique about it and that merely added flavor to the excellent wagyu rib-eye barbecue! What was definitely clear-as-day real was its delicious, authentic Korean food!

Today, Sogamiga stands prominent and brightly lit, both outside and inside. In fact, now, it seems almost undistinguished, ordinary, and… well, legit, so to speak. Still at that corner beside the perimeter wall. The menu has expanded from just the grilled meats to page after page of an extensive selection of classic Korean dishes. From Gun Mandu — similar to deep-fried Japanese gyoza but as large as a full empanada — to the traditional Bibimbap (rice toppings cooked in a hot stone pot) to Japchae (stir-fried sweet potato pancit). They still have, of course, the wagyu rib-eye barbecue for which they are known for.

For me, the prices are a bit high versus your typical Korean restaurant, but at least the food is authentic and delicious. Just ask the loyal Korean patrons who frequent the place. The restaurant is quite large and I have never seen it full to capacity but, just to be sure, you may call 8073008 to reserve a table or room. Sogamiga is at the back of where BMW Autozentrum is in the Molito Complex in Alabang.

I have a bone to pick…

01 Thursday Sep 2016

Posted by in Food Glorious Food, Restaurants

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“God’s butter”. That’s what Anthony Bourdain called it. And I agree. Rich and velvety, smooth in a gooey way, and packed with that wonderful umami taste. Bone marrow. Yum!

Chef Jay Gamboa's Roasted Bone Marrow with Mole Asado

Chef Jay Gamboa’s Roasted Bone Marrow with Mole Asado at Cirkulo

People often are aghast whenever I order bone marrow. “It’s sinful!” Or “That’s so bad for you!” True, it does contain a whole lot of fat. In fact, about 96% of it is fat yet it yields a lot of benefits as well. I had read that “a serving of beef bone marrow contains 6.79 grams of unsaturated fat, which is 10 percent of your daily requirement on a 2,000-calorie diet. It contains zero grams of trans or saturated fats. Unsaturated fats may help in reducing overall cholesterol levels. However, you should limit your total fat consumption to between 20 percent and 35 percent of your daily calorie intake,” according to one site, Livstrong.com. (You can read more about it here: http://www.livestrong.com/article/539722-nutritional-contents-of-beef-bone-marrow/). Bone marrow also provides a lot of collagen, that protein-abundant substance that helps the body rebuild itself. That is the reason why I make bone broth, with lots of marrow, for my own aging dogs.

Aside from the usual Bulalo (classic Filipino Beef Stew with Marrow), you can enjoy bone marrow roasted. Like the way Chef Jay Gamboa does it at his restaurant Cirkulo (at the Milky Way Building on Pasay Road). He serves the perfectly roasted marrow-rich bones on a bed of rock salt, accompanied by a small bowl of Beef Molé Asado (so good that I wonder if it contains chocolate to give it that rich taste?). Simply spread that unctuous goodness on toast and top with a bit of Molé … and swoon!

Roasted Bone Marrow, made famous in Gaita Fores's Pepato

Roasted Bone Marrow at Grace Park in Rockwell by Chef Gaita Fores

Chef Gaita Fores also does a brilliant take at Roasted Bone Marrow. She first served it at her Pepato restaurant but now this incredible dish can be enjoyed at Grace Park (on the ground floor of One Rockwell on Hidalgo Drive in Rockwell, Makati). Simply spread that “butter” onto the bruschetta and squirt a bit of lemon to balance off the richness of the marrow. Absolute heaven!

It’s not hard to make roasted bone marrow at home, actually. First and foremost, of course, is to choose the proper part of the cow’s leg and get a whole bone. The femur (or biyas, in Filipino) is ideal as it is long, straight, and thick. Ask your butcher to cut the bone lengthwise for easier scooping of that heavenly marrow, although having the bone cut crosswise is okay, too. Just before cooking, season the marrow with a bit of salt and pepper just to draw out the juices. Then place the bones on a baking dish or foil and roast in your oven, the cut side up, for 20 minutes at 425°F (or about 218°C). When the marrow starts to bubble up at the sides, it’s all ready. Sprinkle with some sea salt and enjoy. It’s that easy!

 

Shinomiya — a shokudo at Westgate

19 Friday Aug 2016

Posted by in Noshes in my Neighborhood, Restaurants, Southern Spots

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There are dozens of great Japanese restaurants to choose from in the southern suburbs — from BF Homes to Alabang to Sta. Rosa. One newcomer I came upon is Shinomiya — a small, Mom-and-Pop-like restaurant unobtrusively tucked away just behind UCC at the Alabang Westgate’s main plaza. It’s what the Japanese would perhaps call a taishu shokudo. So do not expect gourmet dining — this is your typical neighborhood eatery, casual and unpretentious, where one can enjoy simple, hearty meals at friendly prices.

I would have preferred their sashimi to come in thicker cuts, though. But they do grilled fresh fish beautifully. Their ramen dishes are pretty good — although I prefer my tempura crisp rather than soaking in the broth — and the servings are quite generous. If you like it spicy, order the Tantanmen. Its spiciness levels range from zero to 5 — 5 being the equivalent of hell-fire, I suppose. The “inferno” comes from a combination of chili oil, Japanese chili powder (shichimi), and fresh chilis chopped up and sprinkled on top. Tantanmen, after all, was originally a Szechuan noodle dish which the Japanese have adopted as their own. And Shinomiya‘s version is not for the faint of heart.

Eponymously named for its proprietors — a Filipina and her Japanese husband — the kitchen is run by two Japanese chefs. And the customers are usually all Japanese — which for me is a good sign of the food’s authenticity and acceptability.

And — so sorry neh but… — I get a good giggle from some of their signs… Yup, there oughta be a “law”, heehee.

Shinomiya-Law

In case you are wondering what a “Japanese Winner” is… it is simply Japanese-style sausage or wiener! Haven’t tried it yet so I am not sure if it’s made of pork or octopus.Shinomiya-Winner

 

Shinomiya-Humburger

Daniele’s Casa Mia — A “Secret” Gem on Sucat

17 Wednesday Aug 2016

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Carbs and cheese — nobody combines those two ingredients better than the Italians! In the few times I got to go to Cubao Ex (where the old Marikina Shoe Expo used to be), I made it a point to eat at Bellini’s — for great authentic, hearty, and rustic Italian food. To this day, I don’t know why but I cannot forget the complimentary breadsticks I munch on while deciding which delicious pasta dish to eat. It was a delicious precursor to the flavorful food to come. But what with the impossible commuting situation these days — whether by car or by MRT — it’s been more than a couple of years since I’ve been.

When old man Bellini’s son Daniele settled in south of the metro 6 or 7 years ago, he brought along his passion for cooking as well as the skills and recipes he learned from his father to open his own Italian restaurant — Daniele’s Casa Mia. The restaurant is as folksy, friendly, and very vivace as Bellini’s in Cubao and the food is just as crazy-good. A little bit hard to find, though. Daniele’s is very discreetly located, almost hidden, along the westbound Sucat Road (now known as Dr. A. Santos Avenue). It is in a small apartment building, beside a shop that makes lapidas (or tombstones — perhaps as if to imply that the food is to die for?), between Manila Memorial Park and the entrance to BF’s President’s Avenue. Let me warn you, parking is tough — you’ll have to cajole the shops nearby if you can park in their front if you go during work hours. But let me also tell you — if you love honest-to-goodness Italian food, in a warm and homey setting, then the dining experience here will definitely be worth it.

The pizzas are fresh-made and baked in a real wood-burning brick oven. The pastas are made fresh as well. And they are pretty generous with the truffles … or truffle oil. If you have a special request … an Italian dish you’ve been craving, maybe something you tasted in your last trip to Tuscany… don’t be shy to say so. Chef Daniele and his crew will be more than willing to make it for you.

Prices are very reasonable. And they carry some pretty good wines to choose from, too.

You may call 826-5163 or 501-0998 for reservations. The restaurant is open everyday, EXCEPT Mondays, from 11:00 am to 10:00 pm. Check their facebook for more details.
Just click on this link — Daniele’s Casa Mia Italian Restaurant

Uniquely Un Cuenca

22 Friday Jul 2016

Posted by in Hail to the Chef, Noshes in my Neighborhood, Restaurants

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Who does not love lechon? But just imagine this — Spain’s cochinillo asado meets Philippine lechon kawali, then put them together and kick it up a notch. That’s Chef Ariel Manuel‘s famous Pugon Lechon, only at Un Cuenca in Molito at Ayala Alabang. Pork belly perfectly roasted in a pugon or charcoal-fired oven, with the skin super crisp and crackling and the meat beautifully juicy, tender, and succulent. Served with a flavor-heightening liver and mustard sauce (or orange jam, if you prefer) and a side of atchara to cut the porky richness. It’s simply a gastronomic orgasm!

But the lechon love fest does not stop there. Chef Ariel’s brilliant inventiveness transforms his other dishes, too. There’s Lechon Carbonara pasta, with the diced-up lechon replacing the usual bacon, to give it that distinct salty, smoky taste. And the Pugon Lechon Sisig or the Tokwa’t Lechon or the Lechon Garlic Arroz — all are a definite must-try! And, of course, when there is Lechon, there has to be its classic sequent — the Lechon Paksiw.

Nevertheless, Un Cuenca is not just all about pork. It’s really all about great food created playfully and geniusly by Chef Ariel who has had years of experience overseeing the kitchens of Lolo Dad’s and was inspired by his travels through Spain. Like who would think up of Lamb Kalderetta with Dried Mangoes? Or Duck Adobo topped with a perfectly fried duck egg. Or Deep-fried Chicken Wings Adobo with… can you believe it?… Chocolate Sauce! Oh my!

Most people like to call this a Spanish restaurant, but not Chef Ariel. Consider its fabulous fare as the creatively conscious coupling of favorite delicious Filipino dishes with the exciting flavors of Spain. Un Cuenca is unique.

Un Cuenca is at the Molito Commercial Complex (facing the garden) in Ayala Alabang. Call 8154811 for reservations.

p.s. And make sure to order the Sangría! It’s served after brandy has been flambéed and poured into the carafe. Trust me, it’s the best!

G’day, Steak Pie!

14 Thursday Jul 2016

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STEAK AND BACON PIE. Ragout of braised beef and double-smoked bacon in puff pastry.

STEAK AND MUSHROOM PIE. Ragout of braised beef and garlicky mushrooms in puff pastry.

It’s always a really g’day when I pop in at Bondi & Bourke for its modern Australian fare. I especially enjoy Chef Wade Watson’s vogued-up version of the classic Australian culinary icon — the meat pie.

The meat pie, as you may expect of course, was brought in by British settlers. And, originally, the Aussie version of the meat pie contained just mutton and gravy. Later on, the filling evolved into mostly diced or minced meat with gravy, sometimes with other ingredients added on such as sweet onions or earthy mushrooms, all inside a flaky pastry. Sometimes it’s topped up with homemade tomato sauce (zestier and tangier than the commercial ketchup). What makes it different is that the traditional Australian meat pie is compact in size as to be easily eaten on the go. Ozzies love munching on it while watching footy. That’s Australian rugby to you.

At Bondi & Bourke, their pies contain minced and braised prime steak. juicy and tender, in richly seasoned gravy. There is a choice of four kinds of steak pies — Classic (with caramelized onions), Steak and Bacon (with double-smoked bacon), Steak and Mushrooms (with garlic mushrooms), and Steak and Cheese (with gooey mozzarella), accompanied by your choice of either fries or salad. I have no favorite — I love them all!

There are, of course, other delicious dishes which showcase Chef Wade’s take on modern Australian cuisine. And I wish he’d bring back that one special that was simply superb — the sausage platter served on top of colcannon mash (that’s potatoes and kale or cabbage), accompanied by 3 kinds of mustard!

Bondi&Bourke-Sausages

The restaurant is on the street level of Cattleya Condominium Building on Salcedo Street in Legaspi Village. Always best to reserve a table — just call 8331812. They also have a branch at Burgos Circle in BGC.

May Pusong Mamon

20 Friday May 2016

Posted by in Backstreet Bites, Food Glorious Food

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Soft, sweet-salty, fluffy
Welcome to the home of the best mamon
Segovia’s Cake & Recipes

Serendipity is coming upon specially good food in unlikely, off-the-beaten-track places. Like in San Juan City, especially in Little Baguio. One such delightful spot is Segovia’s Cakes and Recipes.

Way back then (noong panahon pa ni Mahoma, as my Lola would say), hilly Little Baguio was comparatively cooler and breezier than Manila and considered the go-to summer retreat of prominent Manileños. Lovely summer homes with spacious grounds filled with trees were built here. Today, Little Baguio plays host to many delightful eateries, cafes, and restaurants located along its winding streets. Such as Segovia’s Cakes and Recipes, which is on 7 M.A. Reyes St., just off J. Abad Santos St. It is the ancestral home of the Segovias and the daughter, Carmen, put up a bakery-café right where the garage used to be. Behind that, she has her Cake Studio.

After we had had our wonderful lunch of roasted duck rice at the Choi Hung Roasts, we went further up J. A. Santos and turned right on M. A. Reyes Street, barely half a kilometer away. There we came upon a typical charming home where delicious food can be enjoyed. By the gate, you’ll see their poster. Feel free to go right in. There are small tables both inside the cafe and outside on a simple patio where one can enjoy the Segovia specialities in a relaxing, homey atmosphere. We chose to sit inside and order the special mamon to go with the strong, fresh-brewed coffee. The mamon was special indeed — soft and fluffy, with the perfect balance of sweet/buttery and salty/cheesy! A pillow of heaven is what I call it!

While waiting for our orders, we enjoyed looking at the colorful clippings from the Archie Comics comics of our childhood, which served as under-glass decorations on each table and observed one customer after another coming and going with their orders of boxes of goodies. Carmen makes the mamon herself every single day. To ensure the taste and quality are maintained to her exacting standards. And she bakes only 300 pieces a day! So pag ubos, ubos. Sorry na lang kayo! But there are other items offered, both sweet and savory. From cakes and cupcakes to sandwiches and pasta dishes. And I heard her custard cake — which Carmen calls her “pangit na cake” — is to die for! A return is a must for me so I can try the other goodies and write more about it.

But do come by and check it out for yourself: 7 M.A. Reyes St., Little Baguio, San Juan. You may call for orders or even for catering at 725-2849 or 727-4616.

Lord love a duck!

16 Monday May 2016

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There is this small, indistinct, simple and unpretentious eatery that belies the delectable treasures within, inconspicuously located just along J. Abad Santos St. in Little Baguio in San Juan City. It is called Choi Hung Roasts, which specializes in roasted duck.

There are, as yet, no such places in Alabang where I am, but the call of the duck was so enticing that it got me and my friends to brave the traffic all the way to San Juan in search of this hole-in-the-wall spot. As of this writing, the place is newly opened, still on a dry-run, and cannot be found on Google Search. But the food is incredibly good and extremely reasonable that I know it won’t be long before lovers of Cantonese-style duck and roasted meats will be raving and writing about it.

Choi Hung Roasts is owned by the group renowned for the popular Tuen Mun Roasts on Banawe St (QC) and Eat Fresh Famous Hong Kong Street Food which is also on J. Abad Santos St. in San Juan. In fact, the Tuen Mun menu and prices are almost the same as Choi Hung’s.

Parking is difficult, to say the least, but the traffic and parking ordeal are well worth the Roasted Duck Rice. The place is tiny (as any hole-in-the-wall eatery usually is), with space for just about 4 or 5 tables. The interiors are sparse and almost bare. But the moment you open the door, that distinctly rich Cantonese aroma of spices and roastings fill you nostrils and get you drooling. The duck is perfectly roasted, very flavorful and succulent, and placed atop a hearty serving of rice along with the duck’s savory juices, at under P200 a serving!

I would say, the duck is all that it’s quacked up to be!