Roast beef and other all-you-can-eat treats at The Round Table (GMA News Online)

must-not-miss-the-roast-beef

(This feature was published in GMA News Online last November 22, 2016)

It’s the holiday season once again: that time of the year the we celebrate by indulgent eating with family and friends. It’s also the time when we forget about our diets—until the New Year, anyway.

For sure, there will be a lot of get-togethers and reunions, and it would be easier to do it at a restaurant than at home. My recent discovery is a cozy establishment called The Round Table, an all-you-can-eat tasting room that has a different food theme every day.

Executive chef Mia K. Capay, who has worked as a caterer since the early 2000s, trained at the Professional Culinary Institute in California, and she showcases her skills through this innovative restaurant’s different cuisines. Her culinary creations are displayed on the focal point of the room: a round table that the establishment is named after.

Each dish is prepared in small batches to ensure its freshness and integrity. Don’t expect a large spread; The Round Table has more of a homey ambience that is just right for the modest food display that makes up in quality what it lacks in extravagance.

Read the rest of the article HERE.

 

A Mediterranean-inspired feast at Tapenade (GMA News Online)

stone-baked-feta-cheese-a-favorite-from-the-original-menu

(This feature was published in GMA News Online last November 8, 2016)

Little by little, spoonful by spoonful, I try to make my way to the latest dining spots around the metro, even if it is a challenge to keep up with the bustling food scene.

It took a while, but I was finally able to eat at Restaurant Tapenade, an all-day dining restaurant in Discovery Primea, which just revamped its menu more than a year after it opened.

My hubby and I sampled its refreshed menu of Mediterranean favorites when we recently had lunch there. And the restaurant’s high ceilings, spacious interiors, and chic indoor garden-like atmosphere immediately impressed me.

The first thing I did was to check out The Tapenade Salad Room, which is said to be Makati’s most comprehensive selection of local and imported greens, composed salads, condiments, and homemade dressings. I spied a wide array of breads, premium deli meats and cheeses, as well as seafood such as shrimp, salmon gravlax, and freshly shucked oysters. I opted to skip this and save it for another day when I’m lunching with my girlfriends, as my hubby and I wanted to first check out the new dishes.

Devouring Mediterranean-inspired dishes

For starters, we just had to get the Stone-Baked Feta Cheese, one of the popular items from the original menu. I heard it would cause an uprising if the restaurant were to take it off the list.

Read the rest of the article HERE

9 mouthwatering ube desserts to try in Manila now (WayToGo)

eng-bee-tin_ube-mochi-and-hopia-ube(This feature was published in WayToGo last November 4, 2016)

The purple yam has been a staple ingredient in pantries across the Philippines for eons, but now it looks all set to be a “ube-quitous” global food trend

Move over, matcha: there’s a new food craze that’s taking the world by storm. Ube (pronounced as “oo-beh”) or purple yam is a stem tuber just like potato and taro, and is a staple in local households and town fiestas. It is commonly served in desserts. Here are some of our favorite ube treats across the Metro.

Ube macapuno cake

Some things just go perfectly together — like bread and butter, coffee and cream, and ube andmacapuno (soft and sweet coconut meat). This ube macapuno cake highlights the classic combination brilliantly. The ube-flavored sponge cake is layered with macapuno strips and mousseline cream; the green color you see between the layers is a natural chemical reaction between the two ingredients. Topped with ube ice cream and yet more macapuno, it’s an incredibly moreish treat.

Restaurante Pia y Damaso, 2/F Greenbelt 5, Makati City; +63 729 5511; facebook.com/PiaYDamaso

Purple yam cheesecake

Aside from its eponymous ingredient, this silky-smooth and light cheesecake also contains red mung beans and macapuno. Even non-ube fans will be converted after taking a bite of this heavenly indulgence.

Starbucks, various locations; starbucks.ph

Ube mille crêpe

Mille crêpe is a classic French cake, but this version has been reinvented with local flair. It’s an impressive cake with layers upon layers of home-made ube and fresh cream, finished with a delicate macapuno glaze and dusted with the lightest ube chiffon crumbs. This purple masterpiece is almost too pretty to eat!

Paper Moon, various locations; facebook.com/papermooncafeph

Ubae 22 cookie

Home-based bakeshop Bald Baker specializes in inventive desserts. Its soft and chewy Ubae 22 cookies are studded with tiny white chocolate chips and topped with a thin layer of vanilla-bean cheesecake; they’re also hand-baked in small batches for maximum freshness. We bet that Cookie Monster would be pleased!

Bald Baker; thebaldbakerph.com

Ube leche flan cake

Ube is delish enough on its own, but combining it with rich caramel custard takes it to the next level. This ube chiffon cake topped with a thick, silky leche flan of caramel custard is the brainchild of chef Anne M. Atanacio. Its light cake base and creamy topping make for a delectable contrast of flavors and textures.

Anghelica’s Desserts; facebook.com/anghelicas.desserts

Ube hopia, tikoy roll and mochi

An innovative recipe in the form of ube hopia helped revive the flagging fortunes of Eng Bee Tin Chinese Deli, a traditional food establishment. Traditionally, this thin, flaky pastry is filled with mung bean paste, but the deli experimented with purple yam instead — and the ensuing creation proved to be a huge hit. Since then, the deli has gone on to make ube-flavored tikoy and mochi (both glutinous rice desserts). These treats are available locally and also exported all over the world — throughout Asia, the Middle East, Europe and the USA.

Eng Bee Tin Chinese Deli, various locations; engbeetin.com

Ubelicious frozen yogurt

Pinkie’s Farm is known for its dairy products, such as frozen yogurt. Go for the Ubelicious flavor, which comes swirled with mouthwatering ube halaya (purple yam jam). Plus, this delicious treat is both additive- and preservative-free — as if you needed another reason to take one more bite!

Pinkie’s Farm; pinkiesfarm.com

Tittos ube churros

How about a local take on the popular Spanish treat that is churros? These ube-infused fried dough sticks come in a regal purple hue, which contrasts beautifully with their white-chocolate frosting, caramel and chocolate drizzle. It’s a sinful treat, but each bite is worth every calorie.

Tittos Latin BBQ & Brew, 16 Easy Capitol Dr, Brgy. Kapitolyo, Pasig City; +63 2 535 9212;facebook.com/TittosMNL

Purple yam cake

The humble fruit once again takes pride of place in this fresh, home-made purple yam mousseline blanketing crunchy layers of cashew meringue. The sweetness of the ube cake balances out the crunchy, nutty flavor of the meringue perfectly.

Kitchen’s Best, Karrivin Plaza, 2316 Pasong Tamo Extension, Makati City; facebook.com/KitchensBest

Scrumptious: Pollo, paella and croquettas at Alqueria (GMA News Online)

the-sopa-de-ajo-is-served-tableside

(This feature was published in GMA News Online last October 24, 2016)

The first thing that comes to mind when I think of Spanish food is paella: white, short-grain rice, cooked al dente until there’s a caramelized crust on the bottom, and then topped with a myriad of meats, seafood, and vegetables.

It’s heaven on a plate—and Alqueria doesn’t disappoint, especially since it offers seven varieties of the dish.

A fusion of Spanish and Asian flavors

The restaurant has been around for a while (it used to be called Boqueria) but it expanded its menu when Chef Sonny Mariano of the Sumo Sam Restaurant Concepts Group took charge of the kitchen.

“We felt that we needed to add more options but the bestsellers are still there,” he says, adding that the menu now offers traditional Spanish, Hispanic, and Asian and Spanish fusion dishes.

This casual but chic dining place is located inside the trendy area of one of the biggest malls in the metro. My husband and I braved the traffic and parking challenge to get there, but the trip was worth it because of the good food.

I liked the traditional Spanish offerings like the Sopa de Ajo (garlic soup), a rustic soup with garlic-flavored broth that is served tableside at Alqueria. They first serve you a bowl filled with organic egg, sautéed mushrooms, garlic gelee, and Manchego crisp, then pour in hot stock.

(Read the rest of the article HERE.)

Discovering the benefits of Funny Face Yoga (GMA News Online)

Fully Face Yoga photo by Snow Caps

(This feature was published in GMA News Online last September 27, 2016)

The plank, the downward facing dog, the cobra pose: I’m familiar with these common body poses since I’ve done yoga, but Funny Face Yoga is something new to me.

I thought it was just child’s play, since you’re basically making yourself look silly by doing funny facial expressions, but apparently there’s a science behind it, just like the traditional yoga.

The first time I encountered Funny Face Yoga was at demonstration of basic techniques by Vivien Tan, a former model who is now a Kundalini Yoga teacher.

Tan shared three basic exercises to get us started: breathing exercises, kissing exercises, and eye exercises. I found all easy to perform and very doable. I could even imagine myself doing such exercises while at my work desk. “It’s an opportunity for people who have not had any exposure to yoga to at least try and have a tip of the iceberg,” said Tan, who added that anyone can do funny face yoga because it is easy to research online.

“The fact that it’s funny and crazy and a little bit kooky kind of makes you smile and you might even laugh out loud. [It’s] a good thing when you feel good about yourself and you’re able to laugh. You actually are already radiating a more positive beauty. When you see somebody with a smile on their face, they’re already instantly beautiful,” said Tan.

Those who live sedentary lifestyles like me—always in front of the computer and not spending enough time in the gym—might find this a good starting point to get in the habit of exercise.

However, “Funny Face Yoga is not the be-all, end-all,” said Tan. She suggests doing it in conjunction with other activities that complement a healthy lifestyle such as eating more nutritious foods, drinking plenty of fluids, working out, and other related activities.

“Having said that, Funny Face Yoga can give you immediate effects. You’re smiling,” she said.

Read the rest of the article HERE.

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.