Alfresco dining at the Rooftop

Rooftop Restaurant Wood Fired Pizza

Heading to a tropical destination such as Camiguin, one almost automatically imagine being served seafood at every meal. But for visitors who long for something familiar, there’s a big surprise waiting in the capital, Mambajao.

The island has attracted its share of foreign investors and one of them, an American, has found his way to opening a spanking-new restaurant-cum-hotel-cum-bar. The place is Rooftop, located at the busy thoroughfare of Mambajao proper. The stocked bar and rather sleek-looking restaurant weren’t open yet at the time we dropped by but the brightly-lit restaurant was already serving very good pizzas and pastas.

by Ferdz Posted on

As Pinoy as Guapple Pie in El Ideal

El Ideal's Famous Guapple Pie

How does one turn something as iconic-American as apple pie into a very Pinoy fare? It’s either a big mistake or a big hit. In the case of El Ideal Bakery, it’s a big, big hit. So much so that all of the locals we met during a trip to Silay, Negros Occidental, recommend its Guapple Pie with near reverence. And it’s no surprise as the pie has been a consistent bestseller ever since it was introduced by this institution in Silay.
Made from the guapple fruit (oversized variety of guava), it is a favorite among the locals and a must-taste for all visitors. No wonder it constantly makes the lists of yummy desserts across the Philippines.

by Ferdz Posted on

Blue Lagoon dining in Camiguin

Chilli Crab

One of the highlights of visiting the island of Camiguin apart from the sceneries that fill the eyes is the food that fills the tummy. This island, which lies northeast of Cagayan de Oro in Mindanao, boasts of the sweetest buahan (lansones) and creamy pastel (soft buns with milky or fruity fillings). Boarding off the ferry at the town of Benoni also puts one within walking distance of the Tanguines Lagoon, a sort of causeway that connects a travel lodge-cum-floating restaurant to the sea – the J&A Fishpen/Travel Lodge.

by Ferdz Posted on

Rediscovering Filipino flavors at 1521

Potchero ni Tankeko (Php 265)

With the globalization of the Filipino palate, is it still viable to set up a Pinoy restaurant nowadays? Ponder this: on one hand, you have to market to a younger generation of diners reared on a steady diet of pizzas, burgers and pastas. On the other hand, you have to appeal to an older generation who may have grown tired of the old favorites and are gravitating to international fare. Following the suggestion of a friend, we ventured to Mandaluyong to look for 1521 in the hope of finding a more definitive answer to our question. We’re happy to say that we walked in hungry for food and answers and walked out with a positive outlook and contented tummies.

by Ferdz Posted on

Ramen overload at Shinjuku

Shinjuku Gekikara Ramen

Being named after one of the special wards of Tokyo, Shinjuku Ramen House has some big shoes to fill. But this virtual institution in the restaurant front is more than capable of meeting big expectations and big appetites. I remembered eating at their rather non-descript branch in Makati Avenue years back and know from memory how good the food was.

Their other Makati branch was also rather old and non-descript until it got a major renovation some months back. As part of the Little Tokyo complex, it gets immediate attention from passersby since it is located along the busy thoroughfare of Pasong Tamo, at the much-coveted corner where one turns before heading off to Makati Cinema Square. At certain times of the day, the parking lot is full and the restaurant plays host to a mixed clientele eager to taste their authentic ramen and other Japanese fare.

by Ferdz Posted on

Hamming it up in CDO

SLERS Beef Pastrami Sandwich and Tsokolate

Mention Cagayan de Oro and on top of the list associated with this City of Golden Smiles is its famous ham. And when it comes to hams, the overwhelming favorite among the locals is SLERS Jamon Cagayan de Oro, which has been around since 1969. What makes their ham different is the natural juiciness and tenderness of the meat. This is due in large part to the fact that the swine from which they are made were fed with pineapple, a fruit laden with the enzyme papain, which has natural tenderizing properties. Over the years, SLERS hams have become a part of tradition among CDO locals as well as guests all-year round and especially during Christmas-time. SLERS have also ventured into the quick-service restaurant and more recently, the café business.

We chanced upon the newly-opened SLERS Ham & Café while looking for somewhere to eat for lunch on our way back to Manila. The small but charming café is warm and inviting, with a wall decked with goodies ready to tempt the diner.

by oggie Posted on
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