Lia's famous Avocado Cake (P670 - whole/ P85 - slice)

Avocado is one of my favourite fruits and being a sucker for desserts, the combination of the fruit with a cake can be lethal. Strolling along with a fellow foodie friend in the streets of Kapitolyo, Pasig, which is fast becoming a food hub with a lot of new dining options popping up, we discovered Lia’s Cakes in Season. Lia’s is one of the old dining establishments in the area (it’s been there since 2004) known for its signature Avocado Cakes.

Interior of Lia's in Kapitolyo

Jen: The look and feel of Lia’s easily blends with many of the establishments around: deceptively modest, yet casual and inviting to curious passersby. It features no more than four or five tables, with slightly dim interiors that somehow puts a highlight on the cake and pastries display almost right at the door.

Baked Fish (P135)

Jen:  I decided to give the Baked Fish a try for dinner. When the dish, which was served with rice, arrived, it looked so simple that I wasn’t really expecting anything. But the dory seemed to have been marinated in a fusion of different spices, because even a little bite made the flavours burst in my mouth. I liked it a lot, though I wish the serving have been just a little bit bigger, a little more generous. It’s tempting to just indulge in the viand sans the rice – which I did – and that’s why I didn’t finish off my plate.

Aligue Pasta (P135)

Ironwulf: The Aligue Pasta looked like typical spaghetti but the flavour of Aligue was there, not overly strong though, just right enough to yearn for more with each forkful.

Avocado Cupcake (P45)

Jen:  It’s nice that Lia’s doesn’t disappoint when it comes to dessert – not surprising because actually they’re known for their cakes in season. We had Avocado Cupcake, which is like the miniature version of the avocado cake, the store’s best-selling item. The cupcake itself was a bit bland, which was great because the icing topping it was really sweet. I though it made a rather good combination.   We also had Banana Caramel, a modestly sliced piece of cake generously concocted with bananas and drizzled with just the right hint of that sweet syrup.

Banana Caramel Cake (P380 - whole, P50 - slice)

Ironwulf: I bought a whole Avocado Cake as dessert for media noche to welcome 2012. It looked delectable with bits of pistachio on top and a whiff of avocado aroma. I’m not too fond of uber sweet desserts and a lot of cakes are guilty of this especially when it comes to the icing. But the cake is packed with Avocado flavour even on the icing which made its sweetness just enough as not to spoil the palate. No wonder it has become a hit after all these years.

Lia’s Cakes in Season
Kapitolyo – 377.4808
liascakesinseason.multiply.com

Pain Au Chocolat (P60)

There were bread crumbs on the table.  Crumbs on the tray liner.  And more crumbs on the saucers.  A nuisance?  If the crumbs were from ordinary bread, they would be.  But we were having Paris Delice breads for breakfast and notwithstanding the proliferation of French bakeries in the metro, it really doesn’t take a cultured palate to know these breads are different from all that came before them.

Busy Makati Avenue is Paris Delice’s first location, what we call the unofficial Malate of the country’s premiere business district with the number of expats and Caucasians either staying in the hotels and inns or frequenting the bars and establishments along the strip. Judging from the clientele that pass through the door the morning we were there, the breads are really pulling in the customers whether they’d be French, European, American or Pinoys.

Paris Delice Interiors

Lagal[og] says: Paris Delice is really meant as a a French fastfood outlet.  The French pedigree reflects the choices.  For a fastfood shop, the offerings are refreshingly different and should I say, more healthful (sans, of course, the sinful breads and pastries).  There are salads in lieu of the usual burgers, juices and smoothies in addition to the usual colas.

Choquette (front P25), mini Croissont (left, P30) and mini Pain au Chocolat (back, P35)

Ironwulf says: Even for a so called ‘fastfood’ outlet, Paris Delice Restaurant has inviting interiors and comfortable-enough chairs for dine-in customers. It also helps that there’s free Wi-Fi for that much-needed quick online access. The kitchen is also open for viewing in case people would want to see how their food are prepared.

Almond Triangle (P85)

Lagal[og] says: For breakfast, I have bread every once in a while and this visit to Paris Delice was an occasion to skip the usual morning rice fare.  I’m no bread connoisseur but really, you don’t have to be one to appreciate an excellent bread when you taste one.  Happily, we had more than one kind plus pastries — partaking of Croissant, Chausson aux Pommes (Apple Turnover), Triangle aux Amandes (Almond Triangle), Chouquette, Flambe Baguette and Strawberry Tart.

Apple Turnover (P75) and Hot Chocolate (P90)

The Almond Triangle really made a big impression on me — the slightly tart, delicately sweet taste of almonds in a thick filling oozing out after biting into the flaky, buttery crust.  Well, even the Croissant is all-crumbly and flaky, the result of importing the mix all the way from France where the temperature, humidity and water quality are ideal for making breads and pastries with layers upon layers of really buttery crust that literally melts in your mouth.

Strawberry Tart (P75)

Ironwulf says:I enjoy eating good-quality bread so I appreciate establishments that serve them even if just as some sort of appetizer. But for a French Resto like this, my expectations were high since the French incorporate their breads into everyday eating much like what we do with our pan de sal. Just looking at the golden brown colors and the beautiful layers of the bread crust, I was sure we’re in for a real authentic French treat.

Baguette Flambe (P95)

I had my thick, rich and foamy Hot Chocolate to accompany their breads. And being a chocolate lover, I tried out their Pain Au Chocolat and it was a sheer delight biting into its rich buttery crust and savoring the exotic-flavored chocolate filling. The petite Choquette reminded me of those happy cream puffs with their lightly-sweet flavor and almost cotton-like texture. Speaking of the right sweetness, the filling of their Apple Turnover was really fruity while not being too sweet while the Strawbery Tart has that velvety creaminess and yogurt-like flavor without the sourness.

Paris Delice along Makati Avenue

Lagal[og] says: Since we had quite a lot of stuff to try, we settled for the Strawberry Tart as dessert.  I guess, it typified the flavors of the other stuff we tried — not overly sweet, flavorful with just the right amount of tartness.  I also liked the Pain au Chocolat, the buttery, flaky crust melding perfectly with the superb chocolate filling.  Very soon, Paris Delice will be adding pasta dishes to their offerings.  That, and the rest of the breads and pastries we haven’t tried yet would be flavorful incentives to come back again and again.

Paris Delice
No. 1 Juno Street corner Makati Ave., Makati City
Open from 7am – 10pm, Monday to Sunday
www.parisdelice.com.ph

Wabi-sabi Noodle House Window

Yeah, I know the drill.  Eat your veggies.  Eat more of ‘em.  And eat ‘em more often.  Well, I’m no veggie hater; it’s just that pork, chicken and beef are just too commonplace and admittedly, too good to pass up come mealtime.  Vegemeat dishes are okay but there aren’t a lot of places that serve them, and honestly, the dishes fall short on taste.  Call it serendipity or luck but your Happyfoodies are just too happy to have stumbled upon a really nice veggie place — Wabi-Sabi Noodle House & Vegetarian Grocery at The Collective in Makati.  We’re just too glad to find somewhere we can seek penance for all those trips to the nearby 8065 Bagnet.

Viet Pho (P95)

Lagal[og] says: Maybe it was the name that caught my eye; that and the inviting interior with the warm lighting .  Wabi-Sabi sounds Filipino but the name has a rather sublime meaning — the Japanese concept of aesthetic or beauty with acceptance of transcience or impermance.  Whew, heavy stuff but there’s nothing too heavy to comprehend as far as the menu is concerned.  I ordered the Pho which arrived redolent of basil.  This one is laced with chunks of vegemeat which I think is an interesting twist, making it filling yet not that burdensome to the tummy.  It was also nice to have the fragrant Lemongrass Iced Tea as a complement — light, cool and refreshing to the palate.

Banh Mi (P75 half/ P150 whole)

Ironwulf says: I missed Banh Mi (baguette with grilled meat and slices of vegetable toppings) very much from my Indochina travels in Vietnam and Laos. Boy I used to have Banh Mi as breakfast everyday when I was in Luang Prabang. It’s a rare treat to find here in Manila so I was glad to find one at Wabi-sabi. It’s Banh Mi with a twist as it uses veggie meat as substitute to beef. And oh it was savory and juicy that I thought it was the real thing. The dressing was also flavorful and I like the kick of lemongrass.

Gyoza Pot Sticker (P45/ 3pcs)

Lagal[og] says: As side dish, we ordered the vegetarian Gyoza Pot Stickers.  One dip into the yummy sauce was all it took to make me order another batch.  The gyoza was lightly seared instead of deep-fried and the sauce was really something. Definitely worth coming back for.

Vegetable Cracklings (P40)

Ironwulf says: Another side dish to nibble on was the Vegetable Cracklings which were deep fried bits of veggie meat that resemble bits of regular fish crackers. It was light and good. Dipping it into the Vinegar Cane that comes with it heightens the flavor.

Wabi-Sabi dining interiors

Wabi-Sabi
The Collective
7274 Malugay St., San Antonio Village,
Makati City • Mobile: 0918.4501714

Halo Halo de Iloko Special

Ah, the halo-halo.  This quintessential Pinoy cooler is literally a hodge podge of locally-available ingredients.  Just like the ubiquitous adobo, it varies from province to province with iterations that change partly due to what’s available, partly to what tickle the taste buds of the locals.

Inside Halo Halo de Iloko

On a particularly hot afternoon, Thunderbird Resorts, our gracious host in La Union, deemed it worthy to cool us down at the much-written-about Halo Halo de Iloko.  The rains fell by the time we traveled from Luna to San Fernando proper but that didn’t dissuade us from having that special halo halo.

Prawn Crackers (P65)

Lagal[og] says: It took awhile before the halo halo was prepared so we got ourselves something to nibble on.  The prawn crackers that came first were as enticing as they were colorful, though pretty standard in taste.  But one dip into the vinegar sauce was all it took to know this was special.  We queried the staff about the ‘secret’ additive but they were mum about it (as the owner is equally secretive about the halo halo mix).  I suspect it is rice wine (common in the Ilocos region) that gives the sauce that kick.

Special Okoy Langgonisa (P85)

Ironwulf says: Okoy, a popular Filipino Snack that is usually made up of shrimp, bean sprouts, tofu and flour was served to stave off our hunger while we wait for the halo-halo. But Halo Halo de Iloko’s okay was different. It was a lot tastier and more pastry-like in consistency.  It’s also a lot more flavorful with the added malunggay and carrot with variants laced with langgonisa bits or tuna strips. I definitely enjoyed the langgonisa variant. Dipping into their special vinegar really heightens the taste even more.

Halo Halo Fiesta (P85)

Lagal[og] says: The Halo Halo came just in time to give us not so much as relief from the afternoon heat which has considerably scaled down with the rain as much as relief from the ‘spiked’ vinegar sauce of the fish crackers and okoy.

It was, as halo halo fare goes, pretty much loaded – ube ice cream on top of not-so-fine yet not-really-that-coarse shaved ice, mung beans and an assortment of pretty much halo-halo staple ingredients at the bottom.

I think what spelled the difference was the smoky flavor and extra crunch lent by the roasted pinipig (toasted rice crispies).  At times, it’s the use of a single ingredient that gives a recipe a delightful difference, e.g. the generous use of sweetened coconut that made Razon’s halo halo a distinct, Zen-like experience.

Ironwulf says: The roasted crispy flavor and rich ingredients spelled the difference for this halo-halo. The shaved ice isn’t as fine grated as Razon’s but the serving size and finely picked, locally-sourced ingredients did make a difference.

Halo Halo de Iloko Dining

Halo Halo de Iloko
P. Burgos cor. Zandueta Sts.
San Fernando City, La Union

Tamarind Roasted Organic Chicken (P295)

THE SETTING: Located in the heart of the Makati business district, just a few flights of stairs from Valero Street upwards to Fraser Place Building at Streetside.  Le Bistro Vert is a welcoming place, with its high ceiling, cool colors and large windows lending a feeling of being inside a greenhouse. There is a loft for private dining and special occasions and tables outside for al fresco dining.

Sagada Oranges with tomatoes and carabao cheese (P 175)

THE FOOD: French cuisine using Filipino organic ingredients. Chef Sau del Rosario assured us that the ingredients were sourced locally to help sustain the organic farms of local farmers. The colorful layers of sliced Sagada Oranges, Tomato and Carabao Cheese with Malunggay and Basil Pesto (P175) were refreshing. The Le Bistro Vert Ceasar Salad (P195) Filipino style, laced with tinapa, salted egg and queso de bola without being too salty. The Chicken and Pork Adobo Sushi which uses Sagada Rice (P155) was good but could use a stronger adobo taste.

Ceasr Salad (P195)

We tried the Smoked Fish Putanesca (P210) which had the hint of sweetness Filipinos. Our main course of Tamarind Roasted Organic Chicken (295) was tender and its skin flavorful. Tamarind were used in the marinade and the chicken was slow roasted.  The Red Rice Palif that comes with the chicken was thick and heavy while the vegetable skewers were grilled to juicy perfection.

Smoked Fish Putanesca (P210)

THE SERVICE: Relaxed yet attentive. Servers were knowledgeable of the menu well and very courteous.

WHO DINES THERE: The lunch crowd are mostly  businessmen and workers from nearby offices. In the evening, casual and fine diners come for the house wines.  Vegetarians and health buffs yearning for really tasty organic food occasionally find their way here.

Chicken Pork Adobo Sushi

THE PRICES: From P150-300 (about US$3-6) per dish.  Reasonably-priced for the quality of organic food and serving portions that’s good enough for two

THE VERDICT: It’s a place to escape to for some quiet and revitalizing organic food. Every order here contributes to the livelihood of local farms and agriculture. Best of all, the organic food does not cost the earth.

Le Bistro Vert Interiors

Le Bistro Vert
Streetside, Fraser Place Tower,
Valero Street, Salcedo Village, Makati
Open Mondays to Friday 7am to 10pm,
Saturdays 7am to 3pm
Tel 4031841

*Photos and Text originally published on Seair Inflight June-July 2010 Issue

Grilled Ensaymada with Hamon Serrano and Spanish Tsokolate (P125)

With the rainy season upon us, it would take a compelling reason to get out of bed (or a warm, dry office) to go look for breakfast fare. That’s exactly what your happyfoodies did, visiting the walled city of Intramuros on a rainy weekday morning maybe not much out of curiosity to ogle at the historic sites but more out of a compulsion to try something beside the usual fastfood variety breakfast.

Kuatro Kantos Café Interiors

Lagal[og] said: Tucked along Calle Real in Intramuros, Kuatro Kantos Café is a quiet place to spend an unhurried breakfast. Nevermind that they opted to call this a bar (hence the name which is the slang for gin that comes in a four cornered bottle), it is a rather cozy café in the mornings.  It’s a good stopover for people wandering the walled city on a DIY historical walking tour.

Grilled Ensaymada with Hamon Serrano and Spanish Tsokolate

Ironwulf said: It’s breakfast and I usually start it with a serving of nice hot chocolate. So I ordered Spanish Tsokolate along with their Grilled Ensaymada with Hamon Serrano. The chocolate is thick and smooth but could be richer. The Grilled Ensaymada has the right fluffiness and texture. The strips of hamon and cheese on top make for the distinct flavor of this ensaymada.

Hot Pandesal Trio (P195)

Lagal[og] said: With the inclement weather, ordering a steaming cup of brewed coffee becomes the first order of the day. That goes along with the Pan De Sal Trio, basically three pan de sal pieces with three kinds of filling – Spanish sardines, Quesong Puti (native white cheese) and corned beef. I found the trio just okay. I love Spanish sardines which is why I gravitated to it more than the other two.  I’m a bit mystified by the side dish of macaroni salad which appeared to be more voluminous and filling than all three pan de sals combined. I think the best item we ordered was the Sirloin Tapa.

Sirloin Tapa (P280)

Ironwulf said: So how many variations of Sirloin Tapa can you really do? But the tapa here in Kuatro Kantos does stand out. Its tender meat has that hint of grilled flavor. And it isn’t as dry as other tapas I’ve tasted. Definitely above the ordinary.

Kuatro Kantos
744 Calle Real, Intramuros, Metro Manila
Tel. 527.2345 • Open from 8am to 7pm

Unit 8 Crisp Fried Whitebait with 3 Sauces (P180)

It’s not uncommon for us to meet restaurant owners who venture into the food business because of one fact: the love of good food.  For them, the restaurant becomes an extension of their home kitchen, with menus that include their favorites and reflect their preferences. Straying into Unit 8 café, we found this to be a fact. Tucked at the bayside of the Southeast Asia’s Mall, it promises unpretentious food with a simple philosophy: simplicity, elegance and freshness. Let’s see if the place lives up to that promise.

Unit 8 Cafe Exteriors

Lagal[og] said: It wasn’t easy to find the café as it’s located at the bayside of the SM Mall of Asia south wing. One of the advantages of this is that it’s far away from the mall crowds. We came on a Sunday afternoon and we had the restaurant all to ourselves which is great.

Unit 8 Cafe Interiors

Ironwulf said: The interiors play on the colors of orange and green which are quite refreshing to the eyes. Space is just right and furnishings are fairly simple. They have electric outlets to plugin your laptops as wifi would soon be available.

Fruity Wonton Salad (P285)

Lagal[og] said: For starters, we had the Fruity Wonton Salad. Nice textures and touches here – the wontons are filled not with meat but with cream cheese that burst open with cheesy goodness. The veggies are fresh and crisp while walnuts and dried cranberries add crunch and some sweetness. The use of raspberry vinaigrette is another fruity touch.

Ironwulf said: That Fruity Wonton Salad is probably one of my faves here since I love the combination of the raspberry and cranberry flavors. And the Cream Cheese adds just the right saltiness to the taste. Also props should be given to them for giving us chilled forks to go with the salad for that extra touch of freshness.

Fried Lasagna Rolls (P285)

Lagal[og] said: Probably, the best appetizer of the lot was the Fried Lasagna Rolls. I’ve seen roll-ups before but they were always baked.  These ones are bite-size lasagna pieces fried (but not at all oily) and served with tangy marinara sauce. A word of warning though, this appetizer is very heavy. Try not to eat more than a piece to leave room for the main course.

Chili Crusted Tofu (P180)

Ironwulf said: I really liked the Fried Lasagna Rolls as well but the Chili Crusted Tofu isn’t far behind for me. Have to give plus points on how this one is presented. These blocks of tofu have a thin layer of cornmeal breading for that crunchiness and very good chewiness with each block. Dip it in the chili sauce for that full flavor. It’s a really good appetizer since it’s flavorful but light on the tummy. The bed of crispy noodles can also be nibbled on while waiting for the main dish.

Crisp Fried Whitebait (P180)

Lagal[og] said: We can’t help but get a taste of the Crisp Fried Whitebait (Fried Anchovies). I like the way it was lightly fried and enjoyed having three kinds of dips: Asian Tartar, Soy Vinegar and Mango Aioli. Between the three, it’s a toss-up between the Soy Vinegar (very PInoy) and the Mango.

Ironwulf said: Love the Crisp Fried Whitebait as well but the Asian Tartar sauce gave me the right kick of flavor.

Grilled Rib Eye Steak (P595)

Lagal[og] said: One of the items we had for our main course was the Grilled Rib Eye Steak. Nothing really fancy save for the mushroom compote that comes with it. The price, however, offers good value.

Fish Fillet in Light Soy Sauce (P325)

Ironwulf said: The Fish Fillet on Light Soy Sauce was another well presented dish. It’s lightly flavored but for me, the taste of the dory could be more heightened. Make sure to dip the meat in the sauce for a better taste.

Asian Style BBQ Chicken (P285)

Lagal[og] said: Since we already had meat and fish, we felt we ought to have some chicken – the Asian Style Barbecued Chicken. Served in skewers, the chicken meat is very tender while the Asian-inspired barbecue sauce is not too sweet yet not too spicy.

Orange Granita (P165)

Ironwulf said: Halfway through our meals we were served an Orange Granita to freshen up our palates. It’s an an orange sherbet with flavors naturally coming from the orange fruit since it’s packed inside a hollowed orange fruit. Served chilled, it’s a perfect neutralizer to refresh your taste buds for the next items.

Frozen Mango Tango (P220)

Lagal[og] said: From the appetizers alone, we were full already. But eat desserts, we must. So we had the Frozen Mango Tango. This reminded me of a refrigerator cake, but a creamier one. Sherbet-like mango is layered in a glass with cream, cashew and graham crackers, then topped with whipped cream, mango balls and mango sauce. What I love about it is that it isn’t so sweet.

Unit 8 Cafe Placemats

Ironwulf said: Unit 8 Café just opened last June. Being so new I find that the place is still searching for an identity. As it is now, it’s a cross between a restaurant and a café. For the dishes, I personally find that their strength right now is on their delicious and unique appetizers, but there are more items on their menu to try and maybe in a few months’ time, they would have a clearer direction on where they are heading.

Unit 8 café
Entertainment Mall, SM Mall of Asia
Bay Boulevard, Pasay, Metro Manila
Tel. 804.0853, 334.7984 • Open during mall hours