Japanese cuisine is known for its emphasis on seasonality of food, quality of ingredients and presentation.
These ingredients are usually used in cooking Japanese food: Rice, Beans, Eggs, Flour, Fruits, Fu (wheat gluten), Meats, Mushrooms, Noodles, Soy products, vegetables and most types of seafood.
I wrote this when I was in Melbourne last November 3-10 
I’m currently in Melbourne for my training and actually it’s been three days since I’ve been here. Most of the dining places around my area (St. Kilda, South Melbourne) are cafes so I don’t have the opportunity to really dine inside a cafe after work because they close at 3 or 4 pm. Continue reading →
Chicken Pepper Rice, 155 pesos
It was our first time to eat at Sizzling Pepper Steak in Glorietta 5. The people behind Sizzling Pepper Steak is the same as the people behind Teriyaki Boy. It is also know as the cheaper version of Pepper Lunch. Continue reading →
Karaage Chicken Vegetable Wrap (PhP 158 pesos per order)
Aside from green tea latte, Kozui Green Tea offers meals. We stated in our previous post that we will try one soon. We first tried Kozui Green Tea’s bestseller which is the Karaage Chicken Vegetable Wrap. Continue reading →
Green Tea Latte and Roasted Green Tea Latte
As me and Sha are walking along Tomas Morato, we spotted Kozui Green Tea. I’m not much of a green tea fan since I’m more of a Chai Tea Latte fan and African Sunrise Tea Latte fan. But Kozui certainly changed my views on green tea. Continue reading →
I’ve always been curious about Bubble Tea, probably because it’s so colorful When Karla and I were in Megamall one time, we decided to cool down in this joint. We ordered the Taro Milk Bubble Tea and Green Tea Milk Bubble Tea. As you can see there’s vanilla ice cream on top. We actually got full when we drank this one. As for me, I was so thirsty I actually finished it up probably in 10 or 15 minutes Continue reading →
This is one interesting resto we tried while we were in Robinson’s Place Manila yesterday. It says on their store name that it’s the “new pasta and rice experience” so we decided to check this place out.
The restaurant offers 28 combinations to choose from. So the basic thing is their teppanyaki grill choices. So here are the steps in eating in KXP:
Step 1: Choose your meat or seafood
Step 2: Choose your sauce
Step 3: Choose your siding
They also have rice meals pastas that look interesting. These are the pasta meals: Mac and Cheese (Php 120), Italian Burger Melt ( Php 180), Crabstick Tempura on Aligue Pasta ( Php 175) and Bacon and Shitake Mushroom Linguine ( Php 170). Here’s the rice meals: Spicy tofu Sisig with Rice ( Php 95), Tuna and Mushroom Gratin Rice ( Php 160), Baked Shrimp Thermidor Rice ( Php 180) and Chicken Strips on Baked Tomato Rice ( Php 160). Continue reading →
Sumiyaki Coffee Jelly
We were invited weeks ago to a coffee tasting brunch in the newly opened UCC Cafe Terrace in Trinoma. Some food bloggers were there such as: Noemi, Prudence, Tin, Robin and Nina ( and we enjoyed the food and taking pictures as well! ) I apologize that it took me awhile to blog about this, been busy and been sick as well ( I need full concentration to write this ). 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 →
It was during the typhoon Frank when we decided to dine at Thousand Cranes restaurant in Greenbelt 3. It was very windy and was the perfect moment to have some hot soup to keep us warm. Continue reading →
Upon walking towards John and Yoko (the restaurant), I already felt this cosmopolitan ambiance. When I got inside, it seemed to be a restaurant bar (because of the lighting) but it’s not really one. I’ve learned that it’s one of Marvin Agustin’s business ventures. Continue reading →
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