Wow, my plans of keeping this blog updated with my Singapore and Kuala Lumpur sojourns have obviously bombed, but I’m doing my best to catch up. I hope my memory serves me right; it’s the only thing that I can really trust whenever I blog something quite late.

Been referred by my lovely co-bloggers, I attended King Chef’s Grand Opening a couple of weeks ago.

King Chef Fine Dining Restaurant is owned by husband and wife tandem Michael and Marites Ang, along with Cantonese Soup Kitchen and King Chef Dimsum Kitchen which are also found in the vicinity.

For someone who does not frequent the place, I must say it’s a hidden sanctuary in Banawe.

I am not particularly accustomed to Cantonese fine dining, being exposed more to the Western side of fine cuisine. I remember the time though when I was a little girl; we regularly ate at this Chinese restaurant called China Pearl sitting within the slew of restaurants in Tomas Morato. Of course, I just know the usual Chinese dishes like sotanghon, chop suey , siomao (dimsum), siopao (pork pao) and pancit among others.

Going back, most of the dishes served were quite new to me. Sophie, who was my seatmate then, introduced me into the world of “Chinese Imperial Feast”. Such gastronomical celebration is common during Chinese weddings and other (perhaps, traditional) festivities.

The ten-course meal was just overwhelming for someone who doesn’t eat a lot (lies ), but then again I didn’t succumb and got to taste everything!

I arrived earlier than the usual, registered, and had my snapshot taken on the makeshift photobooth whilst wearing a crown headpiece (lol). Then, I paced upstairs, and there loomed before me a huge dining area upon reaching the next floor.

I looked for the bloggers’ table, grabbed the nearest seat, and chattered with my seatmates who are food bloggers. It was my first meal of the night. The rain was pouring down intermittently during the day; hence it was a good thing that a cupful of brewed tea was primarily served, along with a platter of Fried Prawn Dumplings (King Chef’s bestseller) and Malaysian Cakes. Due to my churning stomach, I wasn’t able to take pictures of these and gobbled like a monstrous glutton instead.

After minutes of waiting, the feast finally started. Much to my insatiable appetite’s delight, we indulged in Double Boiled Native Chicken Soup which didn’t fail my vapid taste buds. The meat was soft and delectable, reminding me that of Hainanese chicken.

Next was the Cold Cuts Combination. Funny to see a Japanese maki surrounded by Chinese delicacies.

Century egg has never piqued my interest. I completely forgot the details, but it was a childhood nightmare for me. Since then, I never dared trying it. Sophie, however, made me try the shredded jellyfish (salad). It turned out to be really good! It reminds me of Atchara.

The Suahe Tea Leaves was one of the interesting dishes served. The presentation as well as the aroma of green tea leaves caught my attention.

Of course, a Chinese (or any Asian) meal wouldn’t be complete without the rice. Here’s King Chef’s version of Yang Chao Fried Rice.

Loved it to bits! The rice wasn’t oily unlike its run-of-the-mill fast food versions. I was initially planning to scrimp on the rice, but I just couldn’t. It was that damn good!

The King Fish Mango Sauce was really, really yummy! It complimented well with the Yang Chow. The secret ingredient lies within the mango sauce itself.

Along came these huge slices of Imperial Spareribs. I loved the tenderness of the meat, which was really juicy on the inside. The sauce was good as well, although I liked the mango sauce more in terms of uniqueness of taste.

The dishes kept on coming. One of which was the Crab with Sotanghon Hotpot. I’m not a huge fan of sotanghon, but I was just in-love with the flavours. The sotanghon was nicely done as well. I chose not to dig into the crab much though, lest things would end up with a messy affair between me and my plate!

I found these Chicken Fortune Bags too cute that I didn’t wanna break them apart! I got some broccoli to boot, which almost jumped out of my plate (my bad haha[!]).

Saved the best for last with a huge bowl of Herbal Lemongrass with Mixed Fruits. Supping the lemongrass proved to be quite refreshing. The fruit titbits were light enough, so I was able to consume everything in my much smaller bowl.

All in all, it was a scrumptious experience. I ended up with my stomach so full, yet so satisfied! I therefore conclude that binging on Chinese cuisine has never this satisfying! It paved a way for me to re-embrace Asian cuisine in a new light.

So, how about a part two? Or perhaps, share the experience with someone else?

King Chef Fine Dining is located at 987-989 Banawe Street, Quezon City. For reservations, you may contact them via landline at 441-4177.

Thank you to King Chef Fine Dining and Abigail Ang for sharing this one-of-a-kind Cantonese cuisine experience with me.

H’s friend G, who’s based in Singapore, served as our tour guide during the entire Singaporean trip. She took us to this quaint Japanese place for our late dinner, Tomo Izakaya, since most of the restaurants were already closed that time.

The first thing that attracted me to this place was the marvellous interior. The place had a cosy and relaxing feel like I was actually in some pristine Izakaya bar in Tokyo. I wouldn’t be surprised if they won the CNBC Asia Pacific Property Awards-Interior Design Award back in ‘09.

We’re greeted by this upsized fellow dangling a bottle of sake, which reminds me of Pho [of Kung Fu Panda]. I think this one’s a mole though, isn’t it?

Lovely lanterns. I want something like these in my bedroom.

We chose to sit on the illusory floor platform ala traditional Japanese dining setting. The tricky part is: it had actually a hollow space beneath the table where we could rest our legs, so we could seat upright. Neat, eh?

Dining friends, G & H.

Here’s what we had:

I wasn’t really in the mood for pigging out, so I got a bowlful of Tomo Caesar Salad (SGD 12.50), which didn’t fail my taste buds. Loveeed it to bits!

G got Tanuki Udon (SGD 9.00). It’s an udon noodle soup with tempura crusts.

She also got this Soft Shell Crab Maki/Temaki (SGD 7-10.50) which was made of win! I really, really loved this one. To think, I snatched two pieces from the owner. LOLOL!

H got this fiery hot Curry Nanban Udon (SGD 10.00), which she swore by the spiciness of it.

She also got Tempura Mori (SGD 20.00), which is a mixed variety of ebi and vegetable tempura. We all feasted into this, and it didn’t disappoint like the others.

I got Jikasei Goma Ice Cream (SGD 5.00) for the finale—aka the dessert. Been raving like mad coz this is one of the best-est ice creams I’ve ever tasted to date. I’m so getting this again should I go back to Singapore, which is soon!

All in all, the dishes were quite decent. I won’t hesitate to spend another dinner (or lunch) here, being a Japanese food lover that I am. The restaurant claims that their seafood is freshly flown from the famed Tsukiji Market in Tokyo twice a week, which is kind of awesome!

http://www.tomoizakaya.com/

Other reviews:

Clare Quay Branch

Esplanade Branch

Been busy all week long that’s why I got too lazy to update this blog. Anyway, I received a lovely package recently with a sampler of Patchi chocolates included. Yes, for sure you know that I love food. What you don’t know is that I’m a self-confessed sweet tooth. And, just so you know, I accept donations in form of candies, ice cream, cakes and chocolates.

During my trip to Singapore, I scoured ION Orchard in search for Patchi, but ended up unsuccessful. So, I resorted getting boxes of Royce chocolates instead, which didn’t fail me as always. Royce Nama is just sooo damn good that it takes me to heaven with every single bite. Okay, that was just a weird metaphor I typed wrote there.

Going back, I never wasted any of my time peering at these goodies and devoured them like a monster. I love the one wrapped in pink, but I must say I still heart Royce Nama more. Nonetheless, I’m still looking forward getting a box full of Patchi chocolates myself one of these days.

You can find Patchi Chocolates at Bonifacio High Street in Taguig.

I guess you have figured it all out that I have already disillusioned myself into being a good cook. So, here’s my silly version of mashed potaotes, just coz I know that not everyone is a fan of it.

Anyway, I was sick yesterday, so I made myself some baby food to take care of who else[?]—myself. Consider making mashed potatoes more interesting without taking too much effort.

Here’s what you’ll need:
1 large potato or 2 medium-sized potatoes, peeled
about a cup of mixed vegetables (peas, carrots and corn)
1 pan-fried bacon strip (the maple flavored one is made of WIN), chopped into bits
1 tsp rosemary
1 tsp thyme
1/2 tsp pepper
a pinch of salt
4 tbsps butter
4-5 cups water or more depending on how large your pot is

Here’s how to do it:
1. Heat about 4-5 cups of water into a small or medium sized pot. Add salt and bring it to a full boil. Place the potatoes. Boil potatoes over medium-high heat for about 30 minutes, or until it’s soft enough for mashing.
2. Strain the potatoes, put it in a bowl and start mashing.
3. Add 2 tablespoons of butter and continue mashing. Add salt, rosemary and thyme into the mix. Set aside.
4. On a frying pan, cook mixed vegetables with the remaining butter.
5. Put the mixed vegetables and bacon bits into the mixture. You can add more butter. Better add it whilst the mashed potato mixture is hot. Enjoy!

Serves 1-2 persons.

More than 5 years ago, I remember baking cookies every Christmas Eve in addition to our Noche Buena. But since my oven was killed by Ondoy, [may] God rest its soul, I wasn’t able to bake anything at all. It’s been more than a year since it happened, so I’m still sad on the fact that I don’t have an oven (except for a microwave) at home. I already forgot the recipe, and I don’t think I can ever bake the same again. Anyway, what does it matter? I am here and I can spread some love with my presence (yes, not the other word you’re looking for. Sorry to burst your bubble, hon!).

I know, I know we are already getting really cheesy. Speaking about the homophone, presents, there’s a better way of making them one-of-a-kind and more personal. The Cookie Jar offers delectable cookie mixes that even the silly no-cook you can handle. Get scrumptious flavours of your choice, featuring these unique variants such as Cranberry Walnut (P260) and Crispy Chocolate (P220). Cult favourites such as Chocolate Chip (P220), Triple Chocolate (P220) and Oatmeal Chocolate Chip (P220) are also available.

Rae Corpuz, the creative mind behind the yummy enterprise, shares: “The Cookie Jar is meant to make baking cookies a breeze-great for the sweet tooth who enjoys whipping up a batch of these holiday classics on a whim. We provide the mix; all you need to do is add butter, eggs and vanilla, and you’ll get soft and chewy cookies that you can instantly savor with your loved ones.”

The Cookie Jar will also be giving away a free Chocolate Chip Cookie Mix for ever nine orders, exclusively this Yuletide season. For orders and inquiries, call 964-3947 or 0917-8301965, or email thecookiejarph@yahoo.com.

If you think I had penned a prequel of this post, you got that wrong. The story actually started around a couple of years ago when my now-housemates (yes, I’ve finally settled into some place other than my own abode) and I tried Bellini’s for the first time.

Bellini’s isn’t hard to find, especially if you leave nearby the area. But, to those who don’t frequent places like Cubao, it’s actually located right inside Cubao X. Still confusing, eh? Cubao X is the former Marikina Shoe Expo, and is now a sort of a hub for the artsy-fartsy people and trying-hard poseurs (lol). If you still have no idea on what I’m talking about, then here’s Google Maps to the rescue.

The place is really homey and cozy, and is perfect for those who prefer candlelit/dim-lit dinner dates. They primarily serve Italian cuisine, and purport to be “original”. Prices are at a mid-range level, with main courses ranging from around Php 300-700 per head. You don’t want to miss trying their pizzas, raviolis and gelato cakes.

Back to the story, do you know how to it feels so amazing to have another gastronomical experience filled with so much history? Well, there’s a little on me, but a lot on them. To clue you in more, always remember “two is a couple”. I won’t elaborate any further, coz I’d rather keep things privy when it’s not about me. The gist is: we really enjoyed there the first time, and we also did on the second. I won’t be surprised if I’d end up overly satiated on the third, fourth and fifth.

Enough gab ‘coz the more I expound things, the more it gets uninteresting. Here are the piccies I took to show you what we had there. To boot, I’m in the process of whetting my appetite as I post these pictures.

I’m not really much of a “mac ‘n cheese” person, but this tells me otherwise. Trying Mr. Jones’ Mac and Cheese after a day’s work (not to mention an event to attend after) was just so satisfying!

If I remember correctly, a platter costs around Php 300-400 pesos which is not bad, and is good for two considering someone who generally eats in small proportions like I do. It’s packed with ham bits, green peas and of course, cheddar cheese! Since the serving is really huge for me to consider devouring it in one sitting, I just had half of my order to-go. I enjoyed eating it whilst it’s hot, albeit I felt a bit jittery as soon as it ran cold. Anyhoos, the pasta’s really al dente which made me enjoy nibbling it piece by piece, whilst the ham bits served its purpose—nixing the jitters and adding more flavor to the dish. I didn’t enjoy the green peas though, only because they’re a bit overdone. Had they been cooked just-right, this comfort food would have been perfect!

I highly recommend having this dish to-go, as it tastes much better when reheated and served the day after.

White Hat’s Blueberry Cheesecake version

The blueberry puree wasn’t that bad, though I opted for the “real” fresh thing. What I liked about this blueberry cheesecake froyo version from White Hat is the homemade cheesecake that tasted really delicious–neither too sweet nor too cheesy.

I’m a sucker for froyos, and I would trade in a slice of blueberry cheesecake for a cupful of this.

Here’s what I got for dinner during our second night. Well, I was able to try Coron’s finest seafood, so I opted for something way different that night—a French deli called Coq Au Vin in some place called Coron Bistro. It’s a braise of chicken, carrots and mushrooms swimming in red wine sauce. I paired it with french fries, which is a little Belgian of moi.

(click on the image to enlarge)

Verdict: It’s actually tasty and yummy! I love how chicken was braised soo perfectly, as ’twas really soft and tender. I also love the just-right taste of the red wine sauce. It’s not overpowering at all. My only concern was the so-so frites (french fries).

I would have ordered my mi favorito, Paella Valenciana, but decided to pass since I knew for sure that I won’t be able to finish everything in my plate (or sizzling plate for that matter). Anyway, here’s what I got:

Sumputuous Tapas in a Plate: Croquetas de Jamon

Okay, here’s the winning plate. I really, really love the ham croquettes!!! They’re just made to perfection. I would have ordered a bunch for to-go, but the kitchen was closed already.

The Shrimp and Mushroom stuck in a bread wasn’t bad either. The mushroom is kinda spicy though, perhaps because of some spices (like garlic and red pepper?) beneath it. I have high tolerance when it comes to spicy food anyhow, so I did enjoy devouring the piece.

A Sizzling Plate of Baked Mussels

On the other hand, I didn’t find the baked mussels that delightful, maybe because it was too garlicky and had less parmesan than what I expected. I love baked mussels swimming in cheese and booze (lol)! But I guess, it was just the way they cook it. I wouldn’t complain much.

Still looking forward to my next visit!