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

Alcapone Donut

Before you know it, we’re deep into the Christmas holiday.  It’s the time of the year when part of the tradition is the merry eating, often a cause for indulgence that will visibly manifest itself come January.  It’s also the time to give and receive (food calories included in the merry swapping of presents) so it was really a pleasant surprise to get boxes of J. Co Donuts at the doorstep.  Hmmm, gets us into thinking:  is there really room for another donut brand in a sweetly saturated market?  J.Co isn’t really a new brand, having been around in other Southeast Asian countries like Indonesia where it got started since 2005.  Well, only with a taste test can tell so we made room for extra calories to give Happyfoodies readers our impressions.

A good variety of J.CO donuts in the box

Lagal[og] says:  I used to be a big donut eater but in recent years, I’ve scaled down my sugar intake and curbed my sweet tooth.  But I wouldn’t miss out on a ‘new’ donut offering so when the J.Co boxes came, I know I got to have a sampling of everything.  My initial impressions: most of the variants were pleasantly not overly sweet and the donuts are soft even without the benefit reheating which is great since I love my donuts cold.

The Don Mochino in the middle

Ironwulf says: Despite the entrance of a couple of big brand international donut chains, I found myself still patronizing the local ones because I found the popular brands too sweet for my taste. What intrigued me when I opened a box of J. Co donuts variants were the unique flavors and generally moist and soft bread used.

The crunchy Choco Caviar beside the nutty Why Nut

Lagal[og] says: I’m not big on white chocolate but I like the Alcapone, nevertheless.  It’s got Belgian white choco topped, nay smothered, with California almonds — a nice layering of textures with its medley of creaminess and crunch.  The Heaven Berry is also berry good (I’m a strawberry-anything fanatic so excuse me for the pun) which is different from other Strawberry donuts since it uses a berry cream as filling instead of the usual jelly.  Of course, I won’t miss out on dark chocolate goodness of Don Mochino.

The surprisingly light Snow White

Ironwulf says: Alcapone, with its layers of sliced almonds on top of its white chocolate is my instant favorite. The Snow White though surprised me with its lightness, from the thin layers of confectioner’s sugar on top to the soft-whipped cream filling. It’s like biting on a cloud. The Green T bavarian donut was also unique but it has a very likable flavor that’s fresh on the taste buds. The Why Nut made me question if I was biting into a layer of Reese’s chocolate — it was that good. Finally, a play of textures and crunch is the name of the game with the Chocolate and Strawberry Caviar donuts with its wafer-like toppings.

The rich chocolate covered Black Jack

J.Co Donuts & Coffee
The Strip, Megamall (Opens February 16, 2012)
*There is a special treat for the first 200 customers to visit the store starting 9am.
www.jcodonuts.com.ph
www.facebook.com/JCoDonuts.Pilipinas

Rack of Lamb (P598)

Minetrone and bruschetta so good, they inspired and conspired to make people fall in love.  Veteran photographer Mark Floro tells of a food tale both incredible and romantic — of how Linda so enamored him with her renditions of Minestrone and Bruschetta that he promptly married her.

The story piqued the curiosity of your Happyfoodies so much so that when we got the opportunity to visit Buon Giorno, Mark and Linda’s Italian restaurant in Ortigas, we knew we had to order what has smitten Mark.

Ministrone (P140)

Lagal[og] says: The Minestrone is excellent.  The soup base has that tang and full-bodied flavor of tomatoes stewed for hours.  Even if I just have this and the Foccacia, I’ll be happy.  But I wouldn’t wanna miss the Bruschetta.  The bread is freshly-made so it’s good even with just a dip of olive oil and balsamic vinegar.  But the special dip it that comes with it is just heavenly.  The tomatoes, Parmesan cubes, garlic and pepper are drenched in MaJoLin sauce (named after the first syllables of the names, Mark, son Jo, and Linda), the flavors harmonizing beautifully — the slight acidity of the tomatoes, the slight saltiness of the cheese, the nuances of the spices infusing the balsamic vinegar and olive oil dressing with delicious subtleties.

Bruschetta (P180)

Ironwulf says: I could already smell the Minestrone as it was coming to our table and it was pleasantly appetizing. A taste of the soup lent a dulcetly sharp tomato flavor that’s really enjoyable with each spoonful. There’s also a good amount of macaroni and vegetable bits to chew on. If there is one word to describe the Bruschetta, it’s delizioso complete with the Italian accent.  It’s so unforgettable, you simply have to try it. The MaJoLin sauce distinctly made a difference in this addictive treat.

Margherita Pizza (P265)

Lagal[og]s says: We asked the affable Jha what Linda prefers to eat and she cued us in to the Margherita Pizza.  I love the utter simplicity of this pizza, the thin crust dough topped with a generous layer of cheese and tomato slices then sprinkled with herbs.  For those wanting to indulge on the flavor without stuffing themselves with calories, this would be a good item to order.

Ironwulf says: I like thin crust pizzas and the Margherita Pizza was pure, light and simply good. I also got to taste their Vegetarian and New York Style Pizzas and really enjoyed the latter though personally I wish the crust was a tad crispier.

Rack of Lamb (P598)

For the main dish we had the Rack of Lamb, with four ribs raised at the center, enveloping a tower of Mashed Potatoes and garnished with vegetables on the side and a mint-sauce. The meat was tender and perfectly grilled which means the lamb meat didn’t have any fishy flavor.  The lamb stew sauce also helped heightened the meat’s flavor. I also like the home-made mashed potatoes — not too mushy.

Chocolate Pistachio Sans Rival (P207)

We had the Chocolate Pistachio Sans Rival for dessert and I enjoyed the butter and chocolate layers.  The pistachios added crunch and a nutty taste that I really liked.  The treat’s a tad sweet but I’m not complaining.

Buon Giorno
3/F Tower I, West Rockwell Business Center,
Ortigas Avenue, Pasig City
Landline: 671.9092 • Mobile: 0918.3132901
Open from 7:30am – 11pm, Mon-Sun
(Original location: 4 Cliff House, Tagaytay City)

Selecta Hershey's Collection

PAGASA declared a wet summer and the often fickle weather presently prevailing is living up to that paradox.  But climate change or not, what’s summer without warm days sweetened by dollops of ice cream?  Well, you know it’s going to be an interesting summer when Selecta comes up with not one but four new chocolate flavors.

Selecta Hershey's Milk Chocolate

Lagal[og] says: I have to put in more hours in the gym just to somehow make up for the hefty caloric input of having to taste four ice cream flavors.  Hard to complain though as each one is well worth the extra cardio.  It’s pretty hard to choose though — would it be Reese’s first, Kisses, second?  Or Hershey’s Classic Milk Chocolate or Milk Chocolate with Almonds?

Milk Chocolate with Almonds

Ironwulf says: First time I saw a pint of Selecta Hershey’s Reese’s at a convenience store, I got excited since Reese’s is one of my favorite sweet treats. I loved its peanut-ty flavor which isn’t too sweet. Especially when I get to the part where I chew on the chunks of Reese’s nuts embedded in the chocolate ice cream. It’s a good thing I’m sharing it with friends or I would have finished the whole pint.

Reese's

Lagal[og] says: I’m a chocoholic so my natural inclination is to have the Classic Milk Chocolate.  The mouth feel is velvety, the milk chocolate is rich and creamy.  I also like the Milk Chocolate with Almonds.  Digging deeper, you’ll unearth loads of chocolate chip bits and swirls with roasted almonds providing a nice crunch to complement the smooth milk chocolate.  The Classic Milk Chocolate may has less of the frills of its sibling but being less sweet than the variant with almonds, it’s easier to finish off the whole pint without realizing it.

Selecta Hershey

Rocky Road Brownies

Forrest Gump may have said that life is like a box of chocolates but he never had the dilemma of contemplating on what kind of chocolate brownie he’s going to get out of an assorted boxful from Brownies Unlimited.  That’s what Happyfoodies mulled upon when we got boxes of chocolate goodies from BU over the holidays.  Not to complain though as we’re certified chocoholics.

The Pebble Beach (top) and Choc o' Chip Brownies (bottom right)

Lagal[og] says: I never met a brownie I didn’t like and that goes for those from Brownies Unlimited.  Straight out of the box, I liked the Peanut Butter Krispies variant.  The peanut butter complements the chocolate while the rice crispies add a crunch to the creamy texture.  Really went well with my mug of brewed Barako coffee.

Espresso and Kriss Kross Brownies

I also liked the Rocky Road variant with its medley of cashew nuts and marshmallows though after a few bites, I found it a bit too sweet.  Ditto the Double Fudge and Choc’ O Chip.

Boxes of Brownies

Ironwulf says: I like brownies but honestly it’s kind of hard for me to differentiate the sweetness so I rely on the texture on how the individual brownie melts as I chew on it. That’s why the Rocky Road Brownies appealed to me — I like the nutty taste and the marshmallows on top. The Kriss Kross and Double Fudge are good but I can only enjoy small portions since both are too sweet. My favorite among the lot was the Peanut Butter Krispies since I like its crunchy texture and the peanut butter melding into the chocolate.

Brownies Unlimited
Available at SM City locations nationwide,
Robinsons Galleria and Robinsons Place, Ermita,
Glorietta and Festival Supermall
www.brownies.com.ph

Veal Chops

I remember passing by Reposo many years ago on the way to Saint Andrew’s Church along Kalayaan and the Makati municipio farther down the road, driving past a row of restaurants and establishments that include the familiar white structure that is Budji Layug’s shop.  Fastforward to the present: the street is now called Nicanor Garcia, Budji now shares billing with Royal Pineda and there are newer shops and offices along the row but a lot of the restaurants have either moved or are now gone.  One of the holdovers has a familiar name but the façade looks new to my eyes.

L'Incontro Interiors

L’Incontro used to be housed in a wood structure with a prominent al fresco area adorned with whimsical accents.  Getting an invite in the mail from L’Incontro, I stumble onto a white structure that’s undeniably more conducive to formal dining.  The place has a new owner, a new look as well as a new outlook but according to Tina Pamintuan, the affable chef who took over the reins from the previous Italian owner, Gino Martinel, L’Incontro is now a decade old.  In restaurant years, a decade can be more like 50 years as the increasingly fickle tastes of diners and the widening array of choices often make restaurants an “open this year, close next year” business.  10 years of staying in the business is certainly no mean feat.

Changing hands is also a defining moment for this Italian restaurant.  Will the changes disappoint loyal diners?  On the other hand, will keeping the all-time favorites drive away the new ones?  Only a taste test can provide the clues and your Happyfoodies are only too happy to oblige.

Preparing the Risotto Flambee

Lagal[og] says: I can’t exactly recall my previous dining experience at L’Incontro as it was a business meal ages ago.  All I can remember was the whimsical décor which is a contrast to the spacious, air conditioned dining area at present.  Tina says it was inspired by an Italian farmhouse.  I like the relaxed ambiance along with the minimalist furnishings and the chandelier made from intertwining tree branches.

Ironwulf says: “It’s an Italian farmhouse” Tina says.  Well, if farmhouses look like this I would like to live in one. But definitely from movies I’ve seen, the visible beam supports of the high ceiling do evoke that farm house feel.  At eye level, one can see the elegant furnishing complemented by the warm and soft lighting. I like the cool temperature and I must commend on the choice of music too which ranges from chill-out lounge to Dirty Vegas.

Crème di Squash e Burro

Lagal[og] says: It’s easy to get lost when you partake of a nine course menu but I must say that even if I interchanged the order of the Aperitif and Antipasto, the Crème di Squash e Burro (Squash Soup) was a good way to get started.  The soup was full-bodied with a smooth texture and served with the light and sparkling Zonin Prosecco.

Rissoto Flambee

Ironwulf says: It was entertaining to watch how the Rissoto Flambee was done over the large Parmeggiano-Reggano Cheese wheel. It was much more a delight to taste the thick rice grains smothered with the rich cheesy flavor, a nice fruity sourness added by the sun dried tomatoes and the pleasurable mix of light minty flavor lent by a few bits of fresh sage.

Crespella ata Funghi en Tartufo

Lagal[og] says: For our starters, we had the Crespella ata Funghi en Tartufo (Crepe of Funghi Porcini Mushroom), a medley of crepe with ham and cheese with a light, creamy truffle sauce.  It came with the Camelot Chardonnay which really complemented the sauce as well as the light saltiness of the ham.

Veal Chops

Ironwulf says: With a natural liking for mushroom dishes, it was easy to like the Crespella ata Funghi en Tartufo. The crepe has that soft yet light explosion of flavors I enjoyed with every bite.  But for me, the Veal Chops stole the show with its tastefully grilled yet tender slices of red meat. I could distinctly taste the spices which give it flavor. It’s also worth mentioning that the potato side dish was also very good.

L'Incontro Salmon with Spinach

Lagal[og] says: For our Secondi, we had the Veal Chop served on a chopping board lavished with crispy whole potatoes.  The veal was, as expected, very tender and cooked just right; the real pleasant surprise was the Contorno of herbed Rosemary potatoes which were crispy and flavorful but not oily at all.  The matching red wine, Pinot Noir Estancia Monterrey County, provided a crisp counterpoint to the red meat.  I almost ignored the accompanying Onion Gratin as I like eating my meat dishes sans any sauce but I was glad I tasted it as the caramelized onion was superb.

Panna cotta

Ironwulf says: The Salmon with Mashed Potatoes was real flaky. I like the spinach flavor of the full-bodied mashed potatoes. And not to forget, its buttery creaminess.

Lagal[og] says: Full or not, we had to cap our lunch with dessert and with the Formaggio e Fruitta (Four Kinds of Cheeses and Fruits) which gave us plenty of tasty cheeses and sweet treats to choose from.  I gravitated towards the White Cheesecake more than the Blanco Chocolate, Tiramisu and Panacotta, the subtle saltiness melding well with the fruit wine that was served with the dessert.  I must say that all that wine this early in the day was going to my head so the espresso that came with the Amaretto-laced Affogato was really welcome.

White Chocolate Cheesecake

Ironwulf says: It was pure eye candy seeing different types of desserts served on a marble slab.  The Panacotta was really soft and instantly melts in your mouth. The different types of cheese also have interesting flavors from the strong sourness to the  natural cheese goodness sans the sweetness.  My favorite among the sweet treats was the White Chocolate Cheesecake; it has the right sweetness, flavor and texture that I really enjoyed.

Affogato

L’Incontro
207 Nicanor Garcia St., Makati City
Tel. 899.0635 • email: Lincontromanila@gmail.com

Roasted Crispy Skin of Suckling Pig on Crepe

Just hearing the name of this widely cultivated flower calls to mind adjectives like exquisite, delicate and versatile. It is a flower of many attributes beyond its beautiful form.  To have a restaurant bearing its name means having big shoes to fill. Good thing that Jasmine Restaurant found at New World Hotel lived up to its name, serving some of the finest Cantonese Cuisine in the metro.

Jasmine Restaurant Interiors

The interior is very Chinese with its choice of red and gold as well as Oriental architecture. The large tables evenly spaced apart, high ceiling and bright lighting made me feel comfortable inside. The dining ware is also very elegant.

Black Truffles Pan-fried Foie Gras wit XO Sauce

The arrival of the Black Truffles Pan-Fried Foie Gras with XO Sauce made me cringe since I both like and hate this dish. I love its creaminess but I can’t somehow stand how ducks are treated to prepare this fare.  The elegantly plated dish was yearning for a bit more oomph. It was mildly flavored and I think I’ve tasted better ones. But the truffles and XO Sauce on the plate yielded interesting flavors. I leaned towards the chili nuances of the sauce.

Roasted Crispy Skin of Suckling Pig (P990+)

I was surprised to see a large plate serving of the Roasted Crispy Skin of Suckling Pig on Crepe. They were neatly cut into rectangular bite sized servings. Now this one delivered a delightful crunch with skin so crispy and flavorful, it can stand alone without any sauce. It’s definitely one of the tastiest suckling pigs I’ve ever had.  No surprise, it was an instant favorite on the table.

Flower Mushroom Soup with Fish Maw (P660)

The wonderful aroma of Double Boiled Flower Mushroom Soup with Supreme Fish Maw (fish bladder) rose up from the soup as I opened the lid of the bowl. The broth was really flavorful yet light in consistency. The maw was soft and easy to chew on.

Live Boston Lobster wok-fried with Cheese and E-Fu Noodles

I really like how they served the huge Live Boston Lobster Wok-fried with Cheese and E-Fu Noodles. The lobster shells were again cut evenly into squares along with the meat which made partaking of the goodies less of a struggle. The lobster meat was really creamy and delicious, making it very ideal to pair with the firm noodles.

Shredded Beef Tenderloin (P825+)

Another standout favorite for me was the Wok-Fried Shredded Beef Tenderloin with Scallions in Port Wine Sauce. It must be the tenderest beef I’ve ever tasted. Its consistency is already bordering on the texture of tofu but it’s unquestionably cow meat with its juicy beef flavor.

Stewed Rice with Assorted Meat and Abalone Sauce (P140+)

On the side was the elegantly presented Stewed Rice with Assorted Meat and Abalone Sauce wrapped in Lotus Leaf. I only had a couple of spoonfuls since I’m already starting to get full but I thought it was really good. I chewed on a few vegetables from the Lotus Root with Celery and mixed vegetables just to freshen up my palate and found the natural crunch of the greens quite good.

Sea Mantis "Harbor Style" (P280/100g)

I immediately caught sight of the Wok-Fried Sea Mantis “Harbor Style” loaded with Dried Chili, Black Beans and Crispy Garlic on Top. I was a bit excited to try it since it reminded me of some of my favorite Szechuan dishes while I was in Chengdu which were loaded with chili. I took a piece and wondered if I should eat the skin as well. I removed the head and chewed through the crispy skin. It was milder than I expected but it was a nice tummy filler.

Chilled Orange Jelly (P300+)

For dessert, I thought the Chilled Orange Jelly served in Whole Orange was something I was able to try before in Unit 8 Café but it was totally different on the inside. Here at Jasmine, they packed the inside with a rich concentrate of oranges. I heard they packed in six oranges per serving and done this without actually using jelly. It was a real surprise and I enjoyed it so much. It’s so fruity and refreshing that I would certainly visit Jasmine for this dessert alone.

Glutinous Dumpling (P160 per order of 2pcs)

The last dessert served was Glutinous Dumpling stuffed with Chocolate and Tossed with Fine Peanuts. It looks so nice seeing it on the plate. It was a bit heavy but the chocolate filling was very rich. If my tummy were not as filled, I would have eaten more.

Jasmine Restaurant
2 Level New World Hotel, Esperanza St. cor. Makati Ave.
Makati City, Metro ManilaPhilippines
(02) 811-6888 loc. 3338