Happy Foodies

Showing posts with label Gut Feel. Show all posts

<figure class="wp-block-image alignnone"><img alt="Spaghetti Aglio Olio e Pepperoncino (Php 175)" src="http://farm4.static.flickr.com/3301/3438382666_f1fac15352_o.jpg"></figure> It’s been quite a while since we last stepped into Amici in Don Bosco in Makati City. Oh, we’ve always considered this restaurant that boasts of affordable, home-cooked Italian-style cuisine as a comforting constant in a constantly changing foodscape. But ever since its takeover by a new management team two years ago, we had our apprehensions. And there’s also the expansion to include a branch in SM Megamall. Did the move to professionalize the operations alter the relaxed eating experience? Or worse, change the great-tasting food we’ve always come to love? To find out, we dropped by on a Sunday afternoon for a late lunch – something that was not possible when Amici was still run by the Salesians of Don Bosco. Obviously, this is one of the benefits of the new management as Sunday is a very nice time to avoid the big weekday office crowds and take your sweet time to savor each and every bite. The verdict: still as lip-smacking good as ever.

<figure class="wp-block-image alignnone"><img alt="Seryna Spicy Tuna Maki (Php 170/ 6pcs)" src="http://farm4.static.flickr.com/3428/3318081937_19f0724ee7_o.jpg"><figcaption class="wp-element-caption">Seryna Spicy Tuna Maki (Php 170/ 6pcs)</figcaption></figure> We venture to Mile Long and Makati Cinema Square every now and then and pass the small road leading to Makati Square. We often see the SERYNA signage flanking the side entrance to the Little Tokyo complex and wonder what’s inside. Not that the place has received little media publicity but we always wanted to sample what’s been written about and what the steady stream of diners (evidenced by the endless flow of cars parked on the strip) has been dropping by for. Last weekend, we got a chance to do just that when a trip to another restaurant didn’t go as planned.

<figure class="wp-block-image alignnone"><img alt="Kamayan ni Manay in Dapitan Zamboanga del Norte" src="http://farm4.static.flickr.com/3128/3173374769_a093b38732_b.jpg"><figcaption class="wp-element-caption">Kamayan ni Manay in Dapitan Zamboanga del Norte</figcaption></figure> The weather alternated between overcast and rainy when we ventured to Dapitan City in Zamboanga del Norte. It’s been a long trip, having gone from Tawi-Tawi to Zamboanga City and northwards to Dipolog so instead of letting the rains dampen our spirits, we took it as a sign to slow down on shooting and make the most out of the sleepy weather. Having billeted ourselves at one of the pension houses along the city’s Sunset Boulevard, we had the rare luxury of being steps away from eating places. We consider ourselves very lucky indeed to have stumbled upon Kamayan ni Manay just before the heavy rains came again and obscured the nice view of Dapitan Bay.

<figure class="wp-block-image alignnone"><img alt="Hai Sain Grilled Tiger Prawns on Lemon and Butter" src="http://farm4.static.flickr.com/3454/3177821859_4c77ce40e5_b.jpg"><figcaption class="wp-element-caption">Hai Sain Grilled Tiger Prawns on Lemon and Butter</figcaption></figure> Our flight schedule to Zamboanga City fell on Christmas day so it was imperative that happyfoodies should have a good Christmas dinner away from our respective homes. But we want something else other than the usual hamon and other holiday foods so at the suggestion of our tricycle driver, we ended up in Hai San Seafood Market and Restaurant. Was the meal worthy of a holiday dinner? Was the food delicious as it was filling? Happyfoodies would soon find out.

<figure class="wp-block-image alignnone"><img alt="Curacha with Alavars Sauce (large Ph 745)" src="http://farm4.static.flickr.com/3263/3190342739_e84f8af7bd_o.jpg"><figcaption class="wp-element-caption">Curacha with Alavar's Sauce (large Php 745)</figcaption></figure> Visit Zamboanga City and almost everyone tells you not to miss tasting the famous Curacha, a hybrid crustacean that bears resemblance to the sea crab and a spiny lobster. The name means “cockroach” in Chavacano, maybe because of its appearance. But don’t let that unappetizing translation dissuade you from sampling this tasty crustacean, which is caught only in the seas of Zamboanga and Sulu. Short of buying a live one from the market and cooking it yourself, the best way to enjoy this treat is to eat at Alavar’s Seafood House, which is just a short tricycle ride from downtown. First item on the agenda is of course, Curacha. But happyfoodies got some welcome surprises from other items in the menu.

<figure class="wp-block-image alignnone"><img alt="Chilli Crab" src="http://farm4.static.flickr.com/3258/3085063676_3849aeae8a.jpg"><figcaption class="wp-element-caption">Chilli Crab</figcaption></figure> 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. It’s virtually impossible to miss this establishment. Ask any of the locals to recommend a place to have good food and a relaxing time and they’ll most likely point you to this place. And they have very good reasons to do so.

<figure class="wp-block-image alignnone"><img alt="Shinjuku Gekikara Ramen (Php 345)" src="http://farm4.static.flickr.com/3063/2996291633_4873131fe5_b.jpg"><figcaption class="wp-element-caption">Gekikara Ramen (Reg - Php 250, Large - Php 345)</figcaption></figure> 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.

<figure class="wp-block-image alignnone"><img alt="Tasty Dumpling Noodle Soup" src="http://farm4.static.flickr.com/3154/3052118745_f30f6a87b8_b.jpg"/><figcaption class="wp-element-caption">Tasty Dumpling Noodle Soup</figcaption></figure> Mention Binondo and one immediately conjures up images of crowded streets, Binondo church, Chinese herbal medicine stores, Eng Bee Tin hopia, and of course, the-hole-in-the-wall eateries. I used to live in Manila and Ongpin was a regular haunt but not anymore. Venturing to the Binondo Church one Sunday and the almost mandatory side trip to Eng Bee Tin, I chanced upon this seemingly small restaurant with the signage, “Tasty Dumplings”. And so started food trips to this eating place that yielded tasty surprises. <figure class="wp-block-image alignnone"><img alt="Tasty Dumplings Restaurant Facade" src="http://farm4.static.flickr.com/3152/3061623292_6b9d012734_o.jpg"/><figcaption class="wp-element-caption">Tasty Dumplings Restaurant Facade</figcaption></figure> Tasty impressions Ironwulf said: It’s hard to miss this establishment at the back of Binondo Church since its large yellow signage is so evident on the street. Looking at the façade, it seems like a small establishment but inside, the area stretches back giving room to a large number of people. Interior is pretty basic. But one thing I noticed is that the place is pretty clean. <figure class="wp-block-image alignnone"><img alt="Tasty Dumplings Interiors" src="http://farm4.static.flickr.com/3210/3052950744_8293d4eb96.jpg"/><figcaption class="wp-element-caption">Tasty Dumplings Interiors</figcaption></figure> Lagal[og] said: When I first stepped into this place, I was surprised by all that room that can comfortably seat almost 80-100 diners. The lighting is warm, the comfort rooms very clean, with a handwashing area that actually has hand soap in dispensers. I grew up eating in Binondo and I’m used to dingy eating places so Tasty Dumplings seem to be an anomaly in this area, but a very pleasant one at that. <figure class="wp-block-image alignnone"><img alt="Mushroom Meatball Noodle Soup (Php 106)" src="http://farm4.static.flickr.com/3269/3052952450_8df3a1c726_b.jpg"/><figcaption class="wp-element-caption">Mushroom Meatball Noodle Soup (Php 106)</figcaption></figure> Tasty tests Ironwulf said: The menu of tasty dumplings is typical of what you might expect from any Chinese restaurant. But highlighted are some of their house specialties, one of which I ordered was their Meatball Soup. I like mushrooms so I chose that variety and tossed in the noodles. Tasty Dumplings boasts of its authentic Taiwanese-style Meatball Soup but honestly, I find the taste a bit subtle. The mushroom meatballs have a somewhat subdued taste as well for me. You have to chew in deeper to really taste the flavors. I like strong spicy flavors in my meal that I have to dip it in the chili. Generally, it’s a lightly flavored meal. <figure class="wp-block-image alignnone"><img alt="Pork Chop Rice/Noodle (Php 99)" src="http://farm4.static.flickr.com/3135/3052116709_a45b52775d_b.jpg"/><figcaption class="wp-element-caption">Pork Chop Rice/Noodle (Php 99)</figcaption></figure> Lagal[og] said: I’ve always ordered the house specialty, the thinly-sliced, Deep-fried Porkchop served with either rice or tossed noodles. I like mine with the soup and noodles. The soup stock has very subtle flavors which is a nice combination with the very tasty porkchop. The pork slices are very thin and flavorful. I’m a big eater but this alone is enough to fill me up. Ironwulf said: I think their thin Deep-fried Porkchop is the main meal people should try here. I enjoyed it more and also goes well with my meatball soup. Better actually. I remember wondering how they made it so thin and tender. The thin layer of breading also adds to the flavor. <figure class="wp-block-image alignnone"><img alt="Kuchay Dumplings (Php 70)" src="http://farm4.static.flickr.com/3241/3060782821_8a9ce94cbb_o.jpg"/><figcaption class="wp-element-caption">Kuchay Dumplings (Php 70)</figcaption></figure> Lagal[og] said: I find the dumplings a bit on the dry side though. First time I ordered them, they were still moist and tasty even after taking them home and reheating. Ironwulf said: Their steamed dumplings are best eaten as soon as they arrive. Hot and steamy. Leave it for a while and they turn dry easily and can actually taste bland after some time. Reheat! <figure class="wp-block-image alignnone"><img alt="Hongma (Big - Php 130, Small Php 110)" src="http://farm4.static.flickr.com/3053/3061621978_9bcea79df8_o.jpg"/><figcaption class="wp-element-caption">Hongma (Big - Php 130, Small Php 110)</figcaption></figure> Lagal[og] said: But I think Tasty Dumplings redeems itself with the Hong Ma, roast pork cooked ala pata tim style. Laden with mushrooms, steamed chuanchay and anise, the meat is also very, very tender. The sauce alone can serve as a filling for the accompanying Silver Loaf Bread with its subtle hints of ginger and chuanchay flavors. The bread arrives warm and very pleasantly soft, with a very appetizing aroma. Ironwulf said: For the price, the large Hong Ma is a true value for money. Grab a slice of the steaming and warm Silver Loaf Bread. Add in a piece of roast pork meat, pour in a spoonful of sauce and top some chuanchay leaves and you’re in for a treat. The Hong Ma tastes similar to asado but better. <figure class="wp-block-image alignnone"><img alt="Hongma on a piece of Silver Loaf Bread" src="http://farm4.static.flickr.com/3224/3061617878_6d38bd508c_o.jpg"/><figcaption class="wp-element-caption">Hongma on a piece of Silver Loaf Bread</figcaption></figure> Lagal[og] said: For the drinks, I’d stick with iced tea or the usual colas as I find the Winter Melon Drink overrated. Ironwulf said: I’d stay away from the Winter Melon Drink which the waiters claim is their specialty drink. I ordered one and it tasted like an ubersweet gulaman sans the sago. I had to order some canned soda instead. <figure class="wp-block-image alignnone"><img alt="Tasty Dumplings Restaurant" src="http://farm4.static.flickr.com/3169/3052954440_ce7691abfa.jpg"/><figcaption class="wp-element-caption">Tasty Dumplings Restaurant</figcaption></figure> Lagal[og] said: Price-wise, overall, Tasty Dumplings offer good value for money. On the average, one would spend 100-120 for a tasty and filling meal. Ironwulf said: It is one budget treats find. Some meals are hit-and-miss but you wouldn’t go wrong on the prices if you are looking for something tasty to fill in your tummy without spending too much. Tasty Dumplings 620 Ongpin St., Binondo, Manila Tel. 242-5195 • Open from 9am-8.45pm, Monday-Saturday and 8am-8.45pm, Sundays (with branches at Masangkay, Sampaloc and Banawe, Quezon City)

<figure class="wp-block-image alignnone"><img alt="Thai Sticks n Steaks Chicken Pandan (Php 45 /pc)" src="http://farm4.static.flickr.com/3242/3051828667_46c3297a8d_o.jpg" /><figcaption class="wp-element-caption">Thai Sticks 'n Steaks Chicken Pandan (Php 45 /pc)</figcaption></figure> I've always had a penchant for Thai food ever since I've encountered it a long time ago way back when Flavors and Spices, one of the pioneers of Thai cuisine in the country, was around. Then, there was also the more mainstream but nonetheless delicious offerings of Sukhothai. I had this notion that it's pretty hard not to like Thai food because for all the differences it had with local fare, there are some striking similarities – the use of a shrimp paste, nam pla, for example bears strong resemblance to our bagoong and patis. Some of the flavors are also familiar – the liberal use of lemongrass or tanglad, lime juice, chilis and coconut milk. It's not everyday that I hanker for Thai food but I somehow lament the fact that it's not as commonly available as before. Until I found out that there's a Thai restaurant along Pasong Tamo that serves great Thai food – Thai Sticks 'n Steaks. The blurb outside says its cuisine is inspired by Sukhothai. Don't let the funky name fool you, the food is really very good. So come inside and let's taste what it has to offer. <figure class="wp-block-image alignnone"><img alt="Thai Sticks m steaks Sukhothai Tom Yum Soup (Php 120)" src="http://farm4.static.flickr.com/3048/3051828201_ebaf198e13_o.jpg" /><figcaption class="wp-element-caption">Sukhothai Tom Yum Soup (Php 120)</figcaption></figure> The place Lagal[og] said: It's pretty strange to find this restaurant in a pretty nondescript location along Pasong Tamo, away from the commercial center. But I like the strategic location, just steps away from Little Tokyo. There's ample parking during the weekends but I imagine this not being the case during weekday lunches. The interior lighting is warm and inviting. The furnishings are simple but the air conditioning is spot on, not warm or too cold. Ironwulf said: I haven't tried Sukothai before so I really have no expectations about the place and its food only. The interiors are pretty basic but with touches of Thai sculptures and paintings in its furnishings to accentuate its Thai feel. The warm light goes well with the combination of green, orange and pinkish hues. Air conditioning is just right. <figure class="wp-block-image alignnone"><img alt="Thai Sticks n Steaks Chicken Wings (Ph 85 /2pcs)" src="http://farm4.static.flickr.com/3190/3051828491_b45db0e529_o.jpg" /><figcaption class="wp-element-caption">Chicken Wings (Ph 85 /2pcs)</figcaption></figure> <h2 style="text-align: left;">The staples</h2> Lagal[og] said: Chicken pandan is of course, a must-order. It's hard to make a mistake with this dish anyway. It's not everyday that you have a viand cooked in pandan (screw pine) leaves which gives the chicken an added aroma that's hard to resist. The Stir-fried Kangkong goes well with the bagoong rice. One of my constant side order favorites is the Eggplant with Minced Pork and Shrimp – very tasty and filling. The Chicken Wings are a real treat, definitely miles away from the fast food varieties. Not to forget the Tom Yum Goong (flavorful hot and sour soup with shrimp and seafood), spicy enough to wet one's taste buds for the treats ahead. <figure class="wp-block-image alignnone"><img alt="Mussels in Chili (Php 90)" src="http://farm4.static.flickr.com/3198/3015890088_0e228fe66d.jpg" /><figcaption class="wp-element-caption">Mussels in Chili (Php 90)</figcaption></figure> Ironwulf Said: I hve tried other Chicken Pandan's like Shangri-La's Circles but it didn't compare with this one. The meat is really tender and it was cooked so that the pandan leaves added a hint of its flavor to the chicken as well. The Chicken Wings is one of the house specialty that I say is also a must try here. An order will give you two wings showered in crispy garlic with chicken covered in really tasty thin layer of crispy breading. Really good. Being a chicken lover I am, I really enjoyed both dishes. I really like spicy soups that I enjoyed the sour and spicy taste of the Tom Yum. <figure class="wp-block-image alignnone"><img alt="Curried Beef Stew (Pho 160)" src="http://farm4.static.flickr.com/3149/3015894504_84ea6d9a40_b.jpg" /><figcaption class="wp-element-caption">Curried Beef Stew (Pho 160)</figcaption></figure> <h2 style="text-align: left;">Chili Mussels and Curried Beef Stew</h2> Lagal[og] said: I found the Curried Beef Stew appetizing to the last morsel. The curry used is very, very flavorful and just spicy enough to lend a hot twist without overpowering the taste of the very tenderbeef. The Chili Mussels are very tasty without being overly spicy. Really goes well with the Thai bagoong rice. Yum! Ironwulf said: The chili is the key to this mussel dish. Tastes well even when topped on plain rice. Worth a try. The Curried Beef Stew also has a very rich sauce that adds strong flavor on the tender blocks of beef. I kinda liked the beef more than the mussels. They both taste good though it's just a matter of preference. <figure class="wp-block-image alignnone"><img alt="Thai Halo Halo (Php 80)" src="http://farm4.static.flickr.com/3027/3015053663_60c435a4f1.jpg" /><figcaption class="wp-element-caption">Thai Halo Halo (Php 80)</figcaption></figure> <h2 style="text-align: left;">Thai Sticks 'n Steaks Halo-Halo</h2> Lagal[og] said: This is a wonderful way to cap one's dinner, especially to cool the palate heated by the chili-laden fare. The liberal use of coconut milk adds a nice touch to the dessert which resembles a cool version of our guinataan replete with sago and flavorful chunks. Not too sweet, too. Ironwulf said: Seems funny at first taste. Like you mentioned, it tasted more like our guinataan but on the icy side. The difference also has got to do with the ingredients. There's a curious red fruit there that I thought were strawberries and turns out to be some water chestnuts. It's a nice dessert to wash off the strong flavors that Thai dishes have. Thai Sticks n' Steaks Marvin Plaza Bldg, Grd Flr 2153 Don Chino Ave corner V.A. Rufino St., Makati City • Tel. 815-13-29 • Monday to Saturday 11:00am to 9:00pm

<figure class="wp-block-image alignnone"><img alt="Yoghurt House House Specialty" src="http://farm4.static.flickr.com/3042/2936817283_8b5b3bfd86_o.jpg"/><figcaption class="wp-element-caption">Yoghurt House Specialty (Php 85)</figcaption></figure> Much has been written about Sagada and its natural wonders that attract trekkers, spelunkers and other adventurous spirits. But to the foodie, Sagada is more than that. there's another side to this so-called Shangri-la of the north, a more flavorful one that will appeal to the adventurous foodie. We traveled over 400 kilometers to food trip there and there's something about the highlands – its nippy, crisp clean air, peace and quiet, and of course, the awesome scenery – that makes eating so much more enjoyable. It could also be the elevation that takes eating to a new high. Here, we give a sampler of the many food offerings out there. <figure class="wp-block-image alignnone"><img alt="Yoghurt House Roasted Egpplant with Basil" src="http://farm4.static.flickr.com/3270/2862003420_4cb81fc68c_b.jpg"/><figcaption class="wp-element-caption">Yoghurt House Roasted Egpplant with Basil (PHP 140)</figcaption></figure> YOGHURT HOUSE Lagal[og] said: I never miss dropping by this place everytime I'm in Sagada. And I always eat the house specialty – the Homemade Yoghurt, everyday that I'm there. The texture of the yoghurt is extra thick and creamy. Mixed with hefty banana slices, and topped with strawberries and granola, it is very yummy and oh-so-healthy. Their veggie rice dishes and pastas are also very delicious and filling. Excellent way to carb up for those long walks and tiring treks. Speaking of veggie rice meals, theirs are brimming with fresh vegetables, it seems there are more veggies than rice. I think Yoghurt House pioneered the idea of building a restaurant around its yoghurt, something that's really amazing if you ask me. The prices are very reasonable, too. <figure class="wp-block-image alignnone"><img alt="Yoghurt House Interiors" src="http://farm4.static.flickr.com/3099/2868339246_0397bfc64b.jpg"/><figcaption class="wp-element-caption">Yoghurt House Interiors</figcaption></figure> Ironwulf said: This place has somewhat been an institution. I remember Yoghurt House being there as long as Sagada has first been cited as a tourist destination more than 10 years ago. Foreigners and locals alike attest to the taste of this highland yoghurt which is a blend of local and foreign flavors. With the increasing popularity of yoghurt in the country, I think this is still one of the best. The place also serves pasta and crepes. One must-try is their Eggplant Pasta which I really enjoyed. I never thought that the sliced bits of roasted eggplant mixed with Basil would be so good. The place nay not be that big but the large collection of old photographs, hanging ceiling curtains and lamps, as well as collection of books create a distinct, homey and warm ambience. <figure class="wp-block-image alignnone"><img alt="St Jos Pancakes" src="http://farm4.static.flickr.com/3279/2936811329_d4eece7419_o.jpg"/><figcaption class="wp-element-caption">St. Jo's Pancakes</figcaption></figure> ST. JO Lagal[og] said: St. Jo is one of my all-time favorites, especially at breakfast time. Their pancakes are very fluffy and deliciously smeared with butter and local blackberry jam. And talk about the coffee serving to wash the pancakes with – it's the highland barako coffee variety served in individual kettle pots. It certainly incentivizes one to mull over breakfast and linger on. <figure class="wp-block-image alignnone"><img alt="St Jos Famous Omelettes" src="http://farm4.static.flickr.com/3122/2861421097_8e58ca05f8_b.jpg"/><figcaption class="wp-element-caption">St. Jo's Famous Omelettes</figcaption></figure> Ironwulf said: I haven't tried much of the meals in St. Jo's to attest to their goodness. The breakfast pancakes seem ordinary for me, taste-wise. Just well-made - thicker and fluffier. The blackberry jam is worth mentioning though. Their hot choco is only Milo. I was hoping for cocoa. However, their big omelettes laden with hotdog and tocino bits are something to rave about. Another best thing about this place is where you eat. St. Jo's has great views of Sagada and it adds drama to your breakfast. I heard their famous French chef serves amazing dinner buffets. I'll try that next time. Lagal[og] said: Hmmm, must be the view that makes up for those shortcomings. Incidentally, they share the same chef with another tourist-favorite, The Log Cabin. I've always wanted to sample the buffet but heavens, I always find my budget a bit short whenever I'm in Sagada as the buffet costs upwards of Php400. But the breakfast which includes two sets of pancake, an order of the omelette, a coffee and serving of Milo costs only Php350. <figure class="wp-block-image alignnone"><img alt="Chicharon with Onions and Tomatoes" src="http://farm4.static.flickr.com/3228/2937661566_423843b915_o.jpg"/><figcaption class="wp-element-caption">Chicharon with Onions and Tomatoes</figcaption></figure> MASFERRE RESTAURANT Lagal[og] said: Another favorite place that I think is underrated. Last time we were there, we had this marvelous side dish of Chicharon with onions and tomatoes. I found it so good, I nearly forgot all about my main course order. Hurrying on our way home to Manila, the Masferre hamburgers we took with us on the bus were really juicy and chockful of vegetables – certainly light years away from the fast food variety. <figure class="wp-block-image alignnone"><img alt="Masferes Hamburger" src="http://farm4.static.flickr.com/3120/2861169215_30d6dab92b_b.jpg"/><figcaption class="wp-element-caption">Masferre's Hamburger (Php 80)</figcaption></figure> Ironwulf said: I've eaten at Masferre's several times before and always enjoyed their meals. I agree that the Chicharon with onions was so good. Their burgers, both the Ham and Egg and the Hamburger with Cheese, the ones we brought as our lunch on the road were surprisingly good despite being wrapped in an ordinary burger wrap.

<figure class="wp-block-image alignnone"><img alt="Hunters Lamb Chops (Php 345)" src="http://farm4.static.flickr.com/3241/3010143994_13b0e672a4_b.jpg" /><figcaption class="wp-element-caption">Hunter's Lamb Chops (Php 345)</figcaption></figure> 22 years is a very long time for any restaurant to be around especially now that restaurants sprout one year and close shop the next. Hunter's could be commended for longevity alone if it weren’t for the wonderful food it offers. Tucked in a rather non-descript part of Mile Long in Makati, Hunter's carries on a tradition of exotic fare that harkens back to a time when game animals such as wild boar and deer were still plentiful and un-politically correct to serve. What’s the secret ingredient for Hunter's? The good food, for sure. Another is the impossible-to-not-like presence of its affable owner, Mila Fitz, who regales guests with stories that trace the history of the place back when most of Makati was still grassland. <figure class="wp-block-image alignnone"><img alt="Salmon Belly Misu Sinigang (Php 345)" src="http://farm4.static.flickr.com/3286/3009827537_129e71b912_o.jpg" /><figcaption class="wp-element-caption">Salmon Belly Misu Sinigang (Php 345)</figcaption></figure> <h2 style="text-align: left;">THE SOUP</h2> Lagalog said: The Salmon Belly (misu sinigang) was just heavenly. The soup base was so thick and layered with the flavors of real tamarind and ginger plus stocked with vegetables and salmon meat that it can be eaten as a main meal. Ironwulf said: I don’t eat much sinigang but I really enjoyed this one. Unlike other sinigangs I’ve tasted this one as you said is flavor rich and thick that I really enjoyed. The salmon also tasted good not being too malansa (strong fishy taste). <figure class="wp-block-image alignnone"><img alt="Chicken Cordon Bleu (Php 230)" src="http://farm4.static.flickr.com/3205/3010140536_30ea333006_b.jpg" /><figcaption class="wp-element-caption">Chicken Cordon Bleu (Php 230)</figcaption></figure> <h2 style="text-align: left;">MAIN COURSE</h2> Lagalog said: We wanted a reprise order of ostrich meat but since it wasn’t available, Lamb Chops was the next exotic fare we wanted to try. I’m normally wary of ordering it because if not properly prepared, lamb meat can taste sort of fishy. But they were so flavorful and tender, generously drenched with olive oil and rosemary, that I was tempted to ignore the mint dip that came with it. The Chicken Cordon Bleu was okay but the lamb chops made the trip all worth it. Ironwulf said: I really wanted to taste that Ostrich Tapa since I enjoyed the Ostrich Sisig I had last time. But I guess this is seasonal or dependent on the supply of Ostrich meat. The Lamb Chops surely made up for it. Aside from the tender meat, I love putting the olive oil and rosemary sauce to my rice. The spices were just flavorful. I also like that mint dip. Aside from adding a minty flavor to the mint it could stand alone on its own and can even be spread on bread. A perfect compliment to the lamb chops. I like chicken dishes but the Cordon Bleu is just okay. I only like the crispy outer crust but the meat is just satisfactory. <figure class="wp-block-image alignnone"><img alt="Hunters Walnut Pie (Php 95)" src="http://farm4.static.flickr.com/3056/3010143100_9a216ab879_b.jpg" /><figcaption class="wp-element-caption">Hunter's Walnut Pie (Php 95)</figcaption></figure> <h2 style="text-align: left;">DESSERT</h2> Lagalog said: The Hunter's Delight (pandan jello topped with carabao milk ice cream) was a visual treat but since Ironwulf wolfed it down, I have to pass judgment next time. But the Walnut Pie was a real treat, not overly sweet and really nutty to the last morsel. Really went well with brewed coffee sweetened with coconut sugar. <figure class="wp-block-image alignnone"><img alt="Hunters Delight (Php 95)" src="http://farm4.static.flickr.com/3171/3009828237_b436d7fa53_o.jpg" /><figcaption class="wp-element-caption">Hunter's Delight (Php 95)</figcaption></figure> Ironwulf said: The Hunter’s Delight is just right for that dessert’s name. The ice cream was made from cow’s milk. The pandan jello was home-made with unflavored jello and when prepared, the pandan was then added. Mixed with layers of buko strips below, it’s a true delight, not being too sweet with the texture of the jello and the buko mixing in your palate. The Walnut Pie is another must as you described. <figure class="wp-block-image alignnone"><img alt="Homey interiors of Hunters Restaurant with Mila Fritz" src="http://farm4.static.flickr.com/3281/3010141650_a91847206a_b.jpg" /><figcaption class="wp-element-caption">Homey interiors of Hunter's Restaurant with Mila Fitz</figcaption></figure> <h2 style="text-align: left;">THE DINING EXPERIENCE</h2> Lagalog said: The space can be tight (Hunter's has downsized several times in recent years) but overall, intimate, homey and relaxed. The different decorative mementos – from hunting spears to deer horns – collected over the years add to the dining experience. To cater to the budget lunch crowd, Hunter's offer inexpensive meals but to really experience the place, order the more expensive house specials. Ironwulf said: I really like this low-key restaurant that surprisingly lasted for 22 years. It may not have the extravagant space of larger upscale restaurants but its miniscule scale makes the experience warmer and more intimate. Mila is accommodating and can talk for hours if you let her but this personal touch from the owner and the place also make old patrons who have been gone here for years to keep going back to this place. It’s not only about the excellent food but also the ambiance. <figure class="wp-block-image alignnone"><img alt="Hunters Restaurant" src="http://farm4.static.flickr.com/3245/3010179026_f6fc875215.jpg" /><figcaption class="wp-element-caption">Hunter's Restaurant</figcaption></figure> Hunter’s Restaurant Ground floor, Mile Long Bldg., Amorsolo cor. Rufino, Makati City • Tel. 892-5166 • Open: Mon – Sat, 11am-2.30pm and 5pm-9.30pm

<figure class="wp-block-image alignnone"><img alt="Yakiniku, grilling meat, Japanese Style" src="http://farm4.static.flickr.com/3206/2999496760_b6d93a4c1f_o.jpg"/><figcaption class="wp-element-caption">Yakiniku, grilling meat, Japanese-Style</figcaption></figure> Yakiniku is Japanese for "grilled meat". Beef, pork and offal (entrails, internal organs) slices are cooked over coal (traditional), gas or electric (modern) grill and served with a soy-sauce-based dip. Yakiniku traces its origins to Korea but is different from Korean fare such as bulgogi as the customers themselves grill the meat. <figure class="wp-block-image alignnone"><img alt="Vegetable and Corn salad as appetizers" src="http://farm4.static.flickr.com/3006/2998633413_de13a18f3f_b.jpg"/><figcaption class="wp-element-caption">Vegetable and Corn Salad as appetizer</figcaption></figure> Lagal[og] said: I'm not an offal eater so I had to content myself with pork and beef. But the beef slices more than made up for this as they were very, very tender. When you bite into them, the juicy flavorfulness just reveals itself. The dip didn't detract from the flavors of the grilled meat. <figure class="wp-block-image alignnone"><img alt="The grill and the ingredients" src="http://farm4.static.flickr.com/3043/2998658057_ace0979d25_o.jpg"/><figcaption class="wp-element-caption">The grill and the ingredients</figcaption></figure> Ironwulf said: I go with you on the beef and pork. I don't eat much entrails myself but I did try the Beef Tongue here and find it sapid as well. Some pieces have a slight rubbery feel (of course it's a tongue) but it tenders once grilled. Add some splashes of lemon sauce and you're into one citrus rich flavor meat. You'll find out why it's one of their bestsellers. <figure class="wp-block-image alignnone"><img alt="Dining Japanese Style" src="http://farm4.static.flickr.com/3240/2998660597_b79c6dc102_o.jpg"/><figcaption class="wp-element-caption">Dining Japanese-Style</figcaption></figure> Lagal[og] said: The grilling takes awhile but is actually fun. After a while, the burnt fat on the grill can make the open room smoky but thank God for the powerful exhaust fans, we didn't smell like Yakiniku on the way to a shoot. The service was very good, the attendants were very helpful as the menu is largely written in Nihongo. <figure class="wp-block-image alignnone"><img alt="Book Shelf" src="http://farm4.static.flickr.com/3246/2999500290_d2f84ba351_o.jpg"/><figcaption class="wp-element-caption">Book shelf filled with Japanese reading</figcaption></figure> Ironwulf said: If not for those exhaust, the room would be filled with customers choking from smoke. Aside from that, I actually liked the interiors here, it feels like I'm dining in an old restaurant in Japan. Tatami seats and dining areas divided by Shoji curtains. That book shelf filled with Japanese literature at the middle is a nice addition leading to the bar with a number of colorful liquor bottles. Speaking of service, the attendants will prepare the sauce and can even grill the meat for you. Ironwulf said: Since the restaurant is inside a small corner of Little Tokyo, the restaurant can cross order from other restaurants. We wanted to try some desserts and they gave us servings of Kakigori. It's a colorful dessert of shredded ice showered with colorful and sweet tasty fruit syrup. I was amused and enjoyed that dessert very much. Lagal[og] said: I agree, Wulferdz. The Kakigori was a refreshing way to cap the all-meat meal. Light on the tummy, a treat for the eyes. <figure class="wp-block-image alignnone"><img alt="Japanese Kakigori, a colorful and sweet dessert" src="http://farm4.static.flickr.com/3057/2999475728_b70abcbc0d_b.jpg"/><figcaption class="wp-element-caption">Japanese Kakigori dessert</figcaption></figure> Lagal[og] said: The price is far from cheap but the quality of the food is very excellent. The mood is friendly and comfy. Definitely worth coming back to. Ironwulf said: I second that it's not that cheap. A meal can costs 900++ bucks per person and it's cheaper if you share. A double meal is about 1500++ which is good to share for 2 to 3 persons. Yakiniku meal is best eaten in groups. Price is a bit steep but you are not only paying for the food here, but the authentic Japanese Yakiniku dining experience so it's really worth a try. <figure class="wp-block-image alignnone"><img alt="Urashemi-ya Attendants Welcome" src="http://farm4.static.flickr.com/3055/2998664479_7c0e708c6e_o.jpg"/><figcaption class="wp-element-caption">Urashemi-ya attendants welcome their guests</figcaption></figure> Essentials: Urameshi-ya Yakiniku Restaurant is located in Little Tokyo Makati • 2277 bet. Pasong Tamo and Amorsolo Street (beside Makati Cinema Square) Makati City, Metro Manila Tel: (02) 819-5008