Food Trippings

Journey to a fun-filled gastronomic experience

Restaurant reviews, recipes and more

Crustasia is just one of the Red Crab restaurants. If you’re craving for seafood, most especially crabs, you may want to try Crustasia’s buffet if you’re in Shangri-la Mall. Crustasia’s buffet selections are complete. It includes appetizers, the main course and the dessert where you’ll get to enjoy delicacies from China, Thailand and Vietnam. Continue reading →

Spare Ribs

Savor the goodness of dimsum, unlimited, for the price of 238 pesos per head at Gloria Maris Podium or Gloria Maris Rockwell. It’s a holiday today, and it’s the not yet the last day of their dimsum buffet promo since it’s moved to September 30 . Enjoy it from 2:30pm to 5:30pm. I hope this won’t be just a promo anymore. Continue reading →

Kutchay Dumplings @ P100

When deciding to have a food tripping tour in Binondo, Dong Bei Dumplings is a restaurant that should be visited.  It is a small restaurant along Nueva Street that serves luscious dumplings and noodles Northern China style. The good thing about Dong Bei is that they make their own dumplings and noodles. You can even see them doing it when you visit their restaurant.

They are best known for their Steamed Kutchay Dumplings. This is best paired with their sauce. It’s very cheap actually, 1 order is composed of more than 8. You can also buy the frozen dumplings which you can enjoy at the comfort of your own home. Continue reading →

Fried Chicken @ around P150 half order

A Fried Chicken may sound so common for us to visit a restaurant in Binondo called Sincerity Restaurant, they are the masters of making the common fried chicken extraordinary. For us, this is the best chicken in town. Better than foreign brands that we know of.

Sincerity’s fried chicken is crispy yet tender and juicy. That is the way we like our fried chicken because some may offer crispy fried chicken, yet the meat is dry. Continue reading →

We were looking for restaurants to eat around Greenbelt 5 that was not that really expensive. And so, we found ourselves inside Solihiya. Solihiya is a fusion of Filipino and Chinese. We were supposed to try the Lechon Macau Salad but I insisted on the Sizzling Bulalo Steak which is already good for two. Continue reading →

We have been invited to participate in a Shabu-Shabu 101 that was initiated by Ms. Candy Hwang owner of Healthy Shabu-Shabu in Shangri-La Mall ( Mandaluyong) last night. Karla and I knew that we are expected to cook our own food as what we did in our previous food trippings of other Shabu-Shabu restaurants, now at least we learned new things from the experts

Let me first describe the difference in eating Shabu-Shabu than in a usual restaurant. First, a Shabu-Shabu restaurant has a different type of table wherein it has some burners under it ( other restaurants would have an LPG tank under/ beside the table) because this requires heat in order to proceed with the cooking. Second, there ‘paraphernalia’ needed in Shabu-Shabu such as Chinese soup spoon (or White Spoon), soup laddle and strainer. Third, if you are in a hurry this isn’t for you. You need to be prepared to be inside the restaurant in about an hour or more. Also, be ready to smell like food ( you know, like being in a fastfood court) since you will be cooking your own food. Continue reading →

We always would frequent to Glorietta 4’s Food Choices to have some quick fix for our hunger. Even though we’ve been eating there quite a lot, it’s actually our first time to try President’s Tea House Express there. It was right beside Meister’s. The food seems enticing since they have dimsum, Yang Chow and other Chinese dishes. I thought that I was not in the mood for Chinese but when I saw their prices, it seems enticing. They have value meals for those who are on tight budget.

I decided to order their dimsum+Yang Chow meal. I chose siomai as my dimsum and then ordered an extra iced tea. The meal actually is priced at Php 96.00.

On the other hand, Karla ordered 1 dish+ steamed rice meal ( also priced at Php 96.00,you would need to add Php 10.00 if you’re going to select the dishes included with that addition). She ordered Lemon Chicken as her dish. We also added some mini asado siopao on the side

So all in all, we paid about Php 329.00 for all of these including the drinks. It was a quick Chinese food fix for us. We’re really full and it’s a great deal if you’re craving for Chinese fastfood.

Me and Sha had a dinner at Tong Yang at SM Megamall. This is not a typical buffet where you get food and you eat it. At Tong Yang, you get the food that you want to grill, be it a chicken, pork, lamb, etc. You would also have to get the ingredients for the shabu-shabu. After that, you have to do the cooking. Continue reading →

My mom made this a few hours ago for dinner and I decided to share it with you foodtrippers. Actually this was a recipe found in Yummy Magazine May 2008 issue and my mom just substituted and deleted some of the ingredients here since they’re not currently available ( and some of them were expensive )

Here are the ingredients:

3 chicken leg quarters

salt and pepper to taste

3 tbsp oil

2 tbsp ginger, shreaded

2 tbsp onions, chopped

3 tbsp garlic, chopped

1 stalk leek sliced

4 pcs Chinese mushrooms then sliced into 4 pcs each

1/4 cup oyster sauce

1 chicken boullion ( or you could also use chicken stock)

2 tbsp sesame oil

salt, pepper and sugar to taste

pechay

procedure:

1) Chop each chicken leg into 3 parts and season with salt and pepper. Let rest for 20 minutes before cooking.

2) In a wok, saute ginger, onions, garlic, leek and Chinese mushroom in the oil until it’s fragrant then you can add the chicken quarters. Make sure to cook the chicken ( be careful with salmonella! ) and then pour all the remaining liquid ingredients ( that includes the chicken boullion also if you’re not using chicken stock). Season with salt, pepper and sugar to taste.

3) Place it in low fire once you see the sauce is boiling, then add the pechay.

This is really good as a rice topping ( because of the sauce) and by the way, this will be my ‘baon’ tomorrow for lunch

* recipe adapted from Yummy Magazine May 2008 issue, ” Braised Chicken with Shao Xing Wine and Bok Choy in Hotpot”, Summit Media.

If you want some mami and siopao experience that is already written in history, go to Ma Mon Luk in either Quiapo or along Quezon Ave. near Banawe. Those are the only two existing branches of Ma Mon Luk. Since Ma Mon Luk’s death on September 21, 1961, three generations have been succeeded already and I’m glad it’s still there. Continue reading →