Baked Potato Lasagna, P90

We’re a rice-eating nation and even with the globalization of the Filipino taste buds, rice remains to be our main source of carbs.  But every once in a while, one just wants a break — maybe a pasta dish here or a sandwich there.  With the birth of The Spud Diner, you can add potato dishes to your list of options.  It used to be that potatoes are relegated to side dish status on the dinner table (mashed with gravy on top or sliced into strips, deep-fried and served as French fries).  Maybe, that’s because most of the potatoes that are served here are imported from the U.S. of A and saying “I’m a meat-and-potatoes person” sounds very colonial and un-Pinoy.  But Spud Diner, an offshoot of the flavored fries institution called Potato Corner, rises up to the challenge of giving potatoes its rightful place on the table by providing this staple with some surprising twists.

The Spud Diner Italian Job, P85

Lagal[og] said: One attribute of potatoes that serves a delicious purpose in the Chorizo Potato Chowder is the volume it adds to the soup stock without necessarily adding a lot of fat compared to using heavy cream.   Served piping hot, this would be a nice treat come the rainy days.  What followed was the Italian Job (nice moniker!), which featured layers of potato wedges interspersed with a rich tomato sauce plus cheese.

Tuna Sisig

Ironwulf said: It was a pleasant surprise to see baked potato chip slices layered with melted cheese and grilled meat on their Baked Potato Lasagna. It not only looks good but the mixture of flavors and textures works really well. It was like eating a very tasty lasagna with the chewy goodness of the potato. Another dish that I liked was the Tuna Sisig. I never thought that this would work but it did have that Sisig essence with every layer of potato chips and spicy tuna flakes. Very flavorful and one of my favorites (it isn’t in the menu yet though so I guess we got lucky to have been given a taste).

Potato and Sausage Surprise, P165

Lagal[og] said: The Potato and Sausage Surprise was very good (I guess any meat and potato combination will do the trick anyway).  The sausage was spicy and the potato slices provide a foil to the spiciness. I just found the potato slices a bit too numerous but overall, the taste is good.  This will make a heavy lunch sans any serving of rice.

Ice Cream Temptation, P50

Ironwulf said: I remember the times when I used to scoop ice cream with my French fries. It was delicious. Spud’s Ice Cream Temptation let me relive those fun moments by serving chocolate- covered fries topped with Vanilla ice cream.  The churros-like flavor works well for a refreshing and rather unique chocolatey dessert.

The Spud Diner
The Columns, Sen. Gil Puyat Ave. cor. Ayala, Makati City
www.potatocorner.com

No Problem Sutukil Restaurant Fresh Catch

One of the indelible impressions that going around Cebu City left me is that Cebuanos simply love to eat. I’ve visited this so-called Queen City of the South every year for the last four or so years and seeing new eating places coming up just amazes me. The last time around was for another work assignment when we went around and saw signages on lampposts advertising either lechon (roast pig) and pochero, a kind of beef soup.

Hmmm, our group didn’t have have the opportunity to try Cebu’s version of the pochero but we got to sample delicious fare here and there, some more worth remembering than the others. We’re really just scratching the surface of the Cebu foodscape here but what the heck, it’s my modest contribution to the online literature extolling the flavors of the city’s food offerings and celebrating the Cebuanos’ love affair with food.

No Problem Sutukil Restaurant's Scallops in Lemon-Butter Sauce

Sutokil? No Problem!

Oh, you probably knew where the tongue-in-cheek name came from — Sugba (grilled), Tinowa (stewed in sour soup base), Kilaw (cooked not with heat but vinegar or lime juice) — so I wouldn’t dwell on it. We arrived at No Problem Restaurant to eat a very late lunch at 4:30pm due to a rather hectic itinerary but I, personally, wouldn’t want to miss this chance. No Problem is no frills, with a dining area that sits on stilts over a mangrove area. There’s cheap plastic covering the long wooden tables and the creaking wooden floor oftentimes yield sea roaches but remember that you came here for the food.

It’s hard to believe this restaurant is over two decades old but I guess the come-ons of unpretentious preparation, freshly-cooked flavors and low prices are time-tested alternatives to the pomp and frills of the restaurants that has come and gone during those years. We chose from the array of fresh fishes and seafood at the entrance and feasted on Shrimps in Sweet and Sour Sauce (P375/kilo), Lapu-lapu in Soy Sauce(red grouper) and Grilled Scallops in Lemon-Butter Sauce (P320/kilo) while our loquacious servers regaled us with tales of love found and love lost.  Hmm, the way we were eating the past days, it seemed we in turn have tales of pounds found and pounds we must lose.

Rico's Cebu Lechon

Lechon!  Lechon!

This is the birthplace of the famed Lechon Bisaya so it’s understandable that the locals I’ve spoken to were hard-pressed to say which lechon (roasted pig) is the best.  Our group heard of Rico’s in Talamban and knew we had to put this to the taste/test.  We had to wait for over an hour as Mang Rico’s young hands roasted a pig to a wonderful crisp.  As usual, the skin is very much coveted but I must say the laman (meat) was fully cooked and flavorful owing to the stuffing — a motley mix of tanglad (lemongrass), other kinds of leaves, salt and seasoning, the composition of which is a guarded family secret.  Certainly not everyday fare but a very worthwhile indulgence (Prices from P2,500-P5,000 depending on size of the pig).

From streetwise to swanky.

I wish we could have come on a different night to Abaca in Punta Engaño Road in Mactan so I could have taken even a shot of the glorious food as it was dark when we got there. But even so, I feel it’s worth a mention here. It’s not-for-nothing that it’s one of the latest, must-eat-here places in Cebu, the good food is personally prepared by Jason Hyatt who has worked with Wolfgang Puck. His pizzas are paper-thin (the way I like them). Why, even his salads are laced with his plump and fruity heritage tomatoes.  The dining area overlooks a view of the private jetty and the sea, lit with candles and wall scones which makes the place ideal for convivial dining with friends or romantic dates. One of the benefits of going on a business trip is foregoing paying a hefty bill which costs upwards of P1,600 per head for a full course meal.

Formo Sweet and Spicy Potato Crisps

Crisp Delight.

I’m not a party-goer but going on an after-dinner trip to Formo in Banilad is worth it even just for the taste of the Sweet and Spicy Home-made Potato Crisps.  Thinly-sliced and delicately-flavored, they go well with the Mojitos (available in 5 fruity flavors) or in my case, the ever-reliable iced tea.  There’s also the original salted variant but I prefer the sweet and spicy one.

Cafe Georg! Tiramisu

After a filling day, a sweet ending.

A sweet way to cap the day will be at Cafe Georg, also in Banilad, or its smaller but no less cozy store, Oh Georg! at the Ayala Center.  They have a wide selection of desserts but don’t forget the Tiramisu — it’s certainly worth the trip to Banilad even if you happen to be based in Mactan. Go ahead, order one or two dessert item to go along with your java.

No Problem Restaurant
Mactan Island • (6332) 495.8101

Rico’s Lechon
Hiway 77, Talamban • (6332) 344.0119; (0971) 407.2033

Abaca
Punta Engaño, Mactan Island • (6332) 495.8546

Formo
Banilad Town Centre (6332)420.7070

Cafe Georg
G/F MILD Bldg., Banilad • (6332) 234.0887

Oh Georg!
Level 1, Ayala Center • (6332) 233.4735

Haagen Dazs Dark Chocolate Orange

It’s hard not to love Haagen Dazs. The texture is always creamy, smooth and velvety. The flavors are real and faithful to the fruits that inspired them.  And what they say is true – the ice cream’s consistency is dense and full-bodied, not full of air, even when melted.  True, the price is very premium but the quality you get is incomparable. We got invited to another Haagen Dazs event (always a welcome thought for any foodie) and got to try more flavors.

Haagen Dazs Dark Chocolate Orange Cups

Lagal[og] said: The Dark Chocolate Orange flavor is really something else.  Never thought orange can go well with chocolate but this one came out very good.  I guess the orange acts as a foil to the chocolate’s semi-sweetness.  There are even orange bits especially when you get to the halfway mark of the cup.

Ironwulf said: Scraping through the surface of the Dark Chocolate Orange, I thought it was good. I’ve always liked dark chocolates but I was looking for something different. I dug deeper and uncovered the rich orange flavor that adds a nice fruity contrast to the chocolate ice cream. It’s very good, especially with bits of pulp right to the core. I enjoyed it.

Haagen Dazs Banana Split (P350)

Lagal[og] said: I also ordered the Banana Ssplit out of curiosity.  Hmmm, I’ve always loved banana split when I was a kid and now I wonder, how would it taste when it’s made from Haagen Dazs?  Well, this one didn’t disappoint.  It took time before I can eat my ice cream since we had to take turns in shooting our orders but the nice thing about Haagen Dazs is that even the melted ice cream retains its consistency. Even a common flavor as strawberry gets a flavorful second look with this concoction.  The bed of crushed ice cream cones at the bottom also adds a delightful crunch.

Haagen Dazs Melon Nut Crunch (P350)

Ironwulf said: I love cookies so I tried the Macadamia Nut Crunch on the menu but with a twist. Instead of the Macadamia, I paired Melon Ice Cream with Chocolate Midnight Cookies for that added fruitiness. The combination was a good one well as expected. And the cookies added that welcome crunch.  It’s a nice treat.

Haagen-Dazs
With a new store at Robinsons Place, Ermita • Other branches: SM Mall of Asia (556.1111) • SM Megamall Atrium (638.2971) • Shangri-la (634.8103) • Glorietta (892.2873) • Greenhills (721.0111) • Alabang Town Center (809.1996) • Powerplant Mall (899.3274) • Greenbelt (757.7570) and Eastwood (687.1839)

Cabanatuan's Puno's Chocolate Casoy Ice Cream

While it was raining in the Metro over the weekend, your happyfoodies were following the hiking and food trail to the northeastern part of Luzon. One of our stops on the way home was Cabanatuan, and at the suggestion of a friend, we made a stopover at Puno’s Ice Cream and Sherbet to cool off the increasingly hot day. Our friend says it’s a must-visit place and we were just happy to oblige.

Cheese Casoy Macapuno Flavor on Pint

Lagal[og] said: One of the bonus points for eating non-commercial variety ice cream is the home-made quality. I’m familiar with the ice cream/sherbet in garapiñera variety having grown up with the taste.  While I also grew up with Magnolia, Arce and later on, Selecta, it’s nice to taste the ice cream flavor of my youth.  Puno’s Cheese Casoy Macapuno flavor is not too sweet and each scoop reveals bits of macapuno and cheese. The consistency is not creamy like the commercial brands but I appreciate the homemade quality.

Puno's Ice Cream and Sherbet Signage

Ironwulf said: I also loved that Cheese Casoy Macapuno and its texture and taste remind me of pastillas with bits of macapuno and cheese. But I have to try their Chocolate Casoy too. This time served on a cone, it has that dark chocolate flavor. Not that dark but it had a real cacao chocolate taste with bits of nuts. I could understand why despite the presence of commercial ice cream brands in Cabanatuan, Puno’s Ice Cream has consistently been a bestseller among the locals.  It has that home-made quality that people love. It even caught the attention of Jesica Soho who featured the ice cream on her show.  It was also said to be a favorite of comedian Joey de Leon. If I weren’t far from home, I would have bought a gallon.

Puno’s Ice Cream & Sherbet
Maharlika Hi-way, Barangay Bitas
Cabanatuan City • with a branch in Talavera, Nueva Ecija
Tel. No. (044) 463-0818 • 464-8694

Oishi's Gourmet Picks Chips

Our earliest recollection of Oishi was of those pink Kirei prawn crackers. That was a time when local chips, most especially the potato chips, tasted differently from their foreign counterparts. Don’t brand us as colonial-minded but it was just that even blind-folded, we can tell if a potato chip came from a balikbayan box or the sari-sari store. It took awhile before the local chip makers caught up and boy, have they narrowed the gap. At the forefront of this is Oishi, now with a lot of other products apart from the still-growing strong prawn crackers.

For the next generation of chips eaters, Oishi goes a bold step forward with its gourmet series. And the flavors are not the usual variation of its existing lines.  Your happyfoodies are just too happy to oblige to a taste testing and see what’s inside every big bag.

Oishi Gourmet Picks Nori and Wasabi Flavor

Lagal[og] said: I’ve been an Oishi eater ever since their prawn crackers days. But over the recent years, I’ve come to love their newer chips which taste miles apart from the other local chips out there. Whatever Oishi is doing, they’re really doing something very right.

Ironwulf said: One of the things they’ve done right is the price of these Gourmet Picks Chips. A big bag cost only about P45. The packaging is also very elegant that it can be easily mistaken for an imported brand.

Oishi Gourmet Picks Natural Sea Salt Flavor

Lagal[og] said: Oishi’s coming up with gourmet series came as a pleasant surprise. The Nori and Wasabi Flavor variant was the first one I tasted. Boy, it smelled and tasted like Wasabi alright. I like the chips speckled with bits of horseradish and Nori but I simply couldn’t finish half the big bag.

Ironwulf said: While I also like the Nori and Wasabi variant, the Natural Sea Salt Flavor appealed to me. It has the right amount of saltiness and the rippled chips have that nice crunch in every bite. This is a safe flavor for anyone who wants to try the gourmet chips without being too adventurous on the flavor.

Oishi Gourmet Picks Kimchi Flavor

Lagal[og] said: The Kimchi flavor is up to my liking as I dig Korean food. The second I opened the bag, the unmistakable smell of Kimchi wafted through the air. I knew it was going to be an interesting flavor to try and it was.

Ironwulf said: This is a great move for Oishi to introduce this line of chips. One highlight they have is the use of natural flavors that are apprealing to the “healthy” snacker. The label indicates very low sodium content which is good. But chips are still chips so moderation is advised. Better yet, share a bag of chips.

House of Polvoron Assorted Box of 20's

After years of hankering for food that bears the imprint of commercial kitchens, there really comes a time when one starts looking for home-made flavors. Such is the case for polvoron, one of the Philippines’ most popular sweets. This shortbread is relatively simple to make with the most basic of ingredients being flour, butter, powdered milk and nuts.  But consistently getting the  taste right is another thing.  This is where House of Polvoron (or to be more hip, HOP in short) leverages itself, focusing on just this product and nothing but. We’ve tasted a lot of polvorons before so will this be another one of those commercial-tasting ones? That’s what we’d like to find out.

HOP Flavors: (L-R) Cookies and Cream, Cashew, Pinipig, Pili

Ironwulf said: I remember when I was a kid, my mom would occasionally make us polvoron in the kitchen. It was one of my favorite delicacies back then. Mom no longer makes them since our oven got busted. There are lots of Polvorons in the market right now but House of Polvoron has been making them as their specialty for the past 11 years.  We got a couple of boxes of 20′s each with assorted flavors. Each box had the polvorons sealed in a foil pack for freshness.

Lagal[og] said: I like the packaging, simple graphics and bold colors standing out on the white background. This makes it so much nicer to bring home or send as pasalubongs. I also appreciate the inclusion of Nutrition Facts on the box plus an expiry date.

House of Polvoron Details

Ironwulf said: The assorted box comes with 4 flavors: Pinipig, Pili, Cashew and Cookies and Cream. I tried the Cookies and Cream first and found that I really like the taste. I tasted the other three and found them to be very good as well. I think all four flavor seems to use the same classic polvoron as base and they just add the extra ingredients for a varied flavor and texture, so much so that it can be hard to distinguish at first which is which I’m eating.  Among all the commercially available polvorons I tried, I think the ones from House of Polvorons hit much closer to the home-made flavor I was looking for.

Unwrapped Polvorons

Lagal[og] said: There are four flavors in the assorted box and if I eat too fast, I miss out on the subtleties of each variant save for the Pinipig. Don’t get me wrong, they’re all good but I wish the Pili would have more Pili bits, the cashew more kasuy for more texture. But I really like the fact that unlike the polvoron from that popular bakeshop chain, HOP polvorons are not too sweet. They go well with my favorite barako coffee.

House of Polvoron (HOP)
Available in boxes of 20 pieces (individual flavor – P100; assorted – P108), stand-up pouches of 6 pieces (P45) and plastic tubes of 15 pieces for choco flavor (P110) at select supermarkets and kiosks in malls nationwide • check out www.houseofpolvoron.com

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