Grind Bistro: Burgers, black chicken, and rainy-day cheese on rye (GMA News Online)

Don't miss Grind Bistro's specialty burgers made with USDA beef

(This feature was published in GMA News Online last July 21, 2016)

From hole-in-the-wall establishments to chef-driven restaurants, Metro Manila’s food scene is brimming with excitement. I could hardly keep up with the new dining places popping up around town, but I do try to visit recently opened restos whenever I have time. My latest discovery serves burgers and classic American cuisine: Grind Bistro.

Opened last May, this trendy full-service restaurant was originally conceptualized as a casual American diner bordering on fastfood, but evolved into something a little more upscale than just a burger joint.

Restaurateur couple

Steven Carl and Cristina Imperial Carl are the husband-and-wife team behind Grind Bistro. The couple had formal culinary training, and Steven used to be a hotel executive chef and food and beverage director. “During our recent trips to the Philippines, we’ve seen how the food scene has grown so much. There were a lot of chefs who were focusing on local produce, local ingredients, and that’s what Steven’s food is really about,” says Cristina.

Grind Bistro is the second food venture they put up within a year, after their original burger concept. “But this is our showpiece. We get to have fun and experiment with the food and do a little more upscale dining and service,” says Steven. Another restaurant is in the works and its set to open before the year ends.

This food-loving couple enjoys setting up elaborate dinner parties at home, and most of the dishes in their restaurant menu came from those events. Way before they opened the restaurant, they did a lot of food tasting with family and friends to fine-tune recipes. The result is a relatively small menu that features select dishes.

Read the rest of the article HERE.

Savoring paella cochinillo and other colonial Spanish dishes at Café Enye (GMA News Online)

The pork bits give some fatty goodness to the Paella Cochinillo

(This feature was published in GMA News Online last July 15, 2016)

Many Filipinos are familiar with Spanish cuisine. How could we not be, given that the Philippines was colonized by Spain for over 300 years? Some aspects of their culture, especially the food, have been ingrained in ours.
I have developed a liking for its flavors because of my sense of familiarity with it, and I consider it one of my favorite world cuisines, so I wouldn’t pass up a chance at dining in a new Spanish restaurant like Café Enye.

The spacious establishment, which opened in January 2016, feels more like a casual family restaurant than a typical café. When my husband and I recently had dinner there, we saw large groups having a complete meal together. We got a table by one of the colored couches, and I appreciated the eclectic décor of the place.

There were accent walls adorned with framed paintings, mirrors, and other knickknacks that make for good conversation pieces. Unlike traditional Spanish restaurants, this one didn’t feel formal or stiff because of its warm wooden furnishings with intentionally mismatched chairs. The flooring also had portions made with Spanish tiles for some accent.
Among these elements though, the one I couldn’t get my eyes off was the wall decorated with colored teacups shaped like the letter “ñ”.

Beyond the usual Spanish flavors
“Our dishes are inspired from where the Spaniards have settled, specifically Northern Morocco, Argentina, Central America, and the Philippines. We aim to offer a unique blend of new flavors, innovative ingredient pairings, infused with local flair,” says Chef Ungco who manages the kitchen along with Chef Cris Dytuco.


Read the rest of the article HERE.

Flame Restaurant brings theater kitchen to the dining room (GMA News Online)

A cheese dessert called Taleggio

(This feature was published in GMA News Online last June 30, 2016)

Unlike other fancy hotel restaurants that are formal and stiff, the new Flame Restaurant in Discovery Primea is more trendy and interactive, but still upscale.

Opened in June, this dining establishment welcomes its diners with a floor-to-ceiling “living chandelier” accented with Spanish moss, locally known as Buhok ni Ester. New World décor is showcased throughout the space, which can accommodate around 80 diners. Located on the 16th floor, it offers a good vantage point where you can see the Makati skyline, and the view is even more spectacular at night.

A theater kitchen and cheese program

Flame has also introduced a unique hotel-dining concept where patrons can get a seat at the hub by the marble-top open kitchen and interact with the chefs as they prepare the food. Make sure to do so, so you can ask the chefs about the dishes and get to appreciate them some more.

“We feature modern European cuisine but with an Asian comfort twist. There will be flavors, presentations, concepts that will have an Asian flavor to it, but at its core is modern European,” said David Pardo de Ayala, general manager and “chef-at-heart,” who added that some people might think, incorrectly, that Flame is a steakhouse because of its name. “No. ‘Flame’ is for passion. Our passion—my team and I—for creating memorable, new, and world-class experiences through food.”

Along with Pardo de Ayala, executive chef Luis Chikiamco helped craft the menu. They know that people are very well-traveled and informed, and want to see something new and exciting but still recognizable on their plates.

Read the rest of the article HERE.

Japaella, unagi chocolate sushi, and other bold flavors at John & Yoko (GMA News Online)

Uni & truffle on a pizza, oh my!

(This feature was published in GMA News Online last June 23, 2016)

I’m far from being a food purist, as I enjoy bizarre food combinations as much as traditional recipes. My palate gets excited when I’m presented with flavors beyond the typical. That’s exactly what happened during my recent dining experience at the newly renovated John & Yoko.

Creative, cosmopolitan Japanese cuisine

Gone are the restaurant’s dark interiors with purple and red motif. In its place is a lighter look and feel, with a hint of industrial vibe. Instead of upholstered seats with caricature faces, you’ll see warm wooden furnishings accented by modern lighting fixtures. Aside from the change in décor, there were major menu changes as well.

According to Chef Sonny Mariano of the Sumo Sam Restaurant Concepts Group, “It’s the same favorites, but we just innovated it and made it bolder. We just made it more exciting.” He collaborated with the other chefs from the group to revamp the menu of the restaurant, which has been around for the past eight years. “My contribution are all of the desserts and some savory items.”

Read the rest of the article HERE.

Go for healthy breakfast options at Green Pastures (GMA News Online)

Enjoy healthier alternatives at Green Pastures BGC branch

(This feature was published in GMA News Online last June 16, 2016)

A typical Filipino breakfast would include stir-fried beef tapa (or some other viand), sunny-side-up egg, and garlic rice. I used to think that the first meal of the day would not be complete without these three components. We are rice-loving folk—however, many of us cannot afford to eat too much carbs.

Good thing there’s a health trend going on right now and Green Pastures, an advocate of organic food, has started to offer more wholesome breakfast fare in its Bonifacio Global City (BGC) branch, which opened just last February. So far, it’s the only branch that serves breakfast, but restaurateur Chef Robby Goco plans to launch it in his other outlets as well.

Going green

“Who are we as Filipinos and what do we eat for breakfast? You can’t impose Eggs Benedict or Croque Monsieur… We love our breakfast—our tapsilog, our pandesal,” the robust chef said. However, he added, “We need to stay healthy, stay fit.”

In his effort to do so, Goco has made lifestyle changes and has lost around 50 pounds already. Instead of ordering his favorite morning muffin sandwich from a fastfood joint, he now makes his own version: the Sausage, Egg, Ham and Cheese Breakfast Sandwich. The flavors are still there, but the ingredients he uses are more natural. In between the brioche buns, you’ll find some farmer’s ham, custard egg, cheddar cheese, onion jam, and sriracha mayo.

Read the rest of the article HERE.

5 third-wave coffee shops in Metro Manila for caffeine lovers (WayToGo)

(This feature was published in WayToGo last May 2016)

The Philippine capital is at the forefront of the trend for cafés that take the art of coffee making seriously

There are the ubiquitous international coffee chains that serve basic brews. Then there are the independently run, third-wave coffee joints that specialize in artisanal blends made from high-quality beans. These cafés also pay careful attention to the entire production cycle, from where the beans are grown to how they are processed. We’ve selected five of the best coffee shops where you can enjoy a lovingly prepared cup of joe in Metro Manila.

Brown Paper Project Cafe

BPPC is a labor of love for four friends who want to support local coffee farmers and educate consumers about the wonders of the humble bean. The coffee they serve is made from fair-trade, single-origin beans, prepared using hand-brewing methods that include Aeropress, V60 pour-over and Chemex. A bonus: the café also aims to be as environmentally friendly as possible by minimizing waste production during its daily operations.

G/F Warehouse 8B, La Fuerza Plaza Compound, 2241 Chino Roces Ave, Makati City; +63 916 570 4713;


An advocate of local coffee, this homely, inviting space only serves 100% Philippine coffee beans, working closely with the Philippine Coffee Board to source from farming communities like Bansalan and Kapatagan in Mindanao. Grab a seat at the communal table and sip a cup of joe brewed from the Commune house blend, an aromatic combination of arabica from Benguet and robusta from Cavite.

36 Polaris St corner Durban St, Poblacion, Makati City; +63 933 720 0241;

EDSA Beverage Design Studio

This studio has an in-house design team that develops coffee and other beverages like cocktails, sodas and beers from high-quality ingredients. Its coffee label, #YKW Roasters Manila, has collaborated with award-winning farmers and trade partners all around the world to create specialty coffee that’s roasted in small batches in a custom-built roaster. Try the Dark Matter Theory Signature Espresso Blend — made from Philippine, Rwandan and Indian beans — whose rich and dark flavor profile carries hints of chocolate.

209 CLMC Building, EDSA, Mandaluyong; +63 2 631 9035;

Habitual Coffee

What started out as an AeroPress bar in a home-décor store is now a fully fledged coffee shop occupying an old warehouse, serving up espressos brewed with single-origin beans from both local and foreign roasters. The accolades have started streaming in, too — the café won the Philippine AeroPress Championships in 2015, and placed third in the World AeroPress Championships the same year. Order the hand-brew or espresso float, along with savory café fare including baked eggs and a buffalo chicken sandwich.

2135 Chino Roces Ave, Makati City, Metro Manila; +63 2 833 9556;

Magnum Opus

Coffee connoisseurs south of the Metro can enjoy delicious brews in Magnum Opus, one of the pioneers of the specialty coffee movement. Here, you’ll find a wide selection of single-origin coffees that are roasted in-house in a Behmor 1600 roaster. Go for the espresso brewed from the café’s Brazilian blend, and pair it with toothsome, home-baked pastries like the Sticky Date Pudding.

2/F The Prime Bldg, 115 Aguirre Ave corner Elizalde St, BF Homes, Parañaque City; +63 939 920 0701;

Barbecue ribs and baked chicken at Gringo (GMA News Online)

Don't miss the bestselling baby back ribs and other tasty dishes

(This feature was published in GMA News Online last May 2016)

At any given day, I would go for seafood instead of red meat. But if you put a rack of succulent baby back ribs in front of me, I wouldn’t be able to resist it.

One time, I watched an international food television show that featured a famous barbecue place in Detroit and I purposely included it in my travel itinerary just to get a taste of its grilled stuff.

I’m glad that I don’t have to go too far for some good ribs with my latest restaurant discovery, Gringo.

Mouthwatering meats and Mexican-inspired food

Contrary to what you may think, Gringo is not the name of the restaurant owner nor was it named after a popular personality. Restaurateur Reagan Tan was actually inspired by an imaginary character who is friendly, charismatic, likes to cook and bring people together through potluck parties. That is why Gringo has that casual vibe where you can simply hang out and bond with family and friends over food.

“I really like the food. Hindi ako magsasawa sa ribs at saka chicken. Everybody loves chicken kasi,” shared Tan who had culinary training in Canada but is currently a non-practicing chef. Instead of cooking in the kitchen, he is involved in the development and management of the establishment.

Read the rest of the article HERE.

Tacos, nachos, and other Mexican-inspired treats at Taqueria 101 (GMA News Online)

Open from late afternoon until past midnight, Taqueria 101 is the perfect place for a food trip

(This feature was published in GMA News Online last May 19, 2016)

I envy those who live in foodie neighborhoods like Maginhawa, Kapitolyo, and BF Homes, where residents can simply step out of the house and into nearby neighboring dining establishments in a matter of minutes. I’m glad that my locale, Parañaque, is slowly gaining ground as I see small restaurants popping up left and right.

My newest discovery is Taqueria 101.

Ever since it opened in February, there has been buzz about its Mexican-inspired cuisine and chef-owner Mikel Zaguirre of Locavore fame. I figured if this guy is creative enough to dish up sizzling sinigang in his kitchen, he must be able to execute exciting Mexican flavors as well.

Not your average Mexican joint

“Please don’t expect it’s an authentic Mexican restaurant. It’s always different whenever I put up something. Expect new flavors. Expect freshness. Expect different combinations. Kaya siya ‘101’ it’s something basic but different, different but familiar. Kaya siya Taqueria 101—it’s a new direction for us.”

Chef Zaguirre came up with this restaurant concept along with his parents who are both foodies. “I grew up in a house where my lola cooks puto and dinuguan from scratch for breakfast. She makes her own puto, kutsinta, bopis… Nothing instant.”

His exposure and experience in culinary school has formed his passion for food.

He was trained by a Michelin-starred chef in school and has developed a fondness for French and Japanese cuisines. However, he has ventured into new territory and he’s not afraid to show it in his cooking style.

“I just don’t want to be tagged as another taqueria, another Mexican joint, another Mexican restaurant. I want to be different.” The chef displays his creativity not just in his food, but in plating as well. “For me, it’s not fusion. It’s still tacos. It’s my version of it. It’s my story and how I want people to eat my food.”

Read the rest of the article HERE.

Discovering the best ramen and comfort food spots in the south (GMA News Online)

Ramen Kuroda in BF Homes offers free extra noodles for every a la carte serving

(This feature was published in GMA News Online last May 14, 2016)

I’ve lived in the south all my life, but I am still getting to know it in terms of its culinary identity. It’s a never-ending process actually, as the neighborhood food scene keeps on changing, especially in BF Homes Parañaque where you’ll find a number of restaurants, hole-in-the-wall establishments, and everything in between.

For me, Aguirre Avenue feels like it’s an endless stretch of eating destinations. I’ve been there several times, but I don’t think I have tried even half of what it has to offer. I’ve pinpointed some favorites though, which I think is worth sharing with those who feel overwhelmed with all the tempting options there.

Ramen is one of my go-to comfort foods and whenever my hubby and I crave for it, Ramen Kuroda (96 Aguirre Avenue) comes top of mind. This casual dining establishment has an open kitchen where you can see the staff prepare the food. We have tried all the three kinds of ramen in this place: shiro, kuro, and aka, which all have rich wheat homemade noodles swimming in tasty tonkotsu broth highlighted by its umami flavor.

Shiro is the classic type, kuro has that special garlic oil, while aka is the spicy one. I prefer the latter because of its piquant broth that has the perfect amount of spiciness—you won’t cough your way throughout the meal. My hubby also likes it but he gets the aka chasumen variant that has 300 percent more chasu (braised pork). We both love how this branch serves a free serving of extra noodles for every à la carte ramen order.

Read the rest of the article HERE.