Tag: Soups

  • A Taste of Asia at Makansutra

    Makansutra Beef Satay II Going back to the Manila Ocean Park last weekend became a trip not only for your happyfoodies to rediscover the oceanarium but to fish for something else – the food offerings at the Makansutra Asian Food Village located at the Ocean Park mall. Makan means “eat/eating” in Bahasa while Sutra means thread or line holding things together (or metaphorically, a collection of such lines or things such as in the Hindu scriptures) in Sanskrit. This is especially meaningful as Makansutra is envisioned to be a place gathering together fare from all over Southeast Asia sold hawker-style. Granted that one may not always have the opportunity to travel but at Makansutra, one can let his/her taste buds do the traveling. Will K.F. Seetoh, the Singaporean foodie who inspired this enterprise, approve? Tag along with happyfoodies and find out.

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  • Sun Fong’s Bowl of Bak Kut Teh Goodness

    Sun Fong Bak Kut Teh The constant rain and the cool weather these days made me yearn for a hot broth of soup to warm my taste buds. And fresh from my recent trip to Malaysia, one dish whose taste still lingers is the Bak Kut Teh (Pork Bone Tea Soup). Originally used as a therapeutic soup introduced by the Chinese, it has become a popular Malaysian dish. I first tasted the Bak Kuh Teh in Kota Kinabalu Malaysia, and here our guide Marie whose also a self confessed foodie led us to Sun Fong Restaurant, one of the famous Bak Kut Teh restauarant in Kuala Lumpur bringing in the Klang goodness in the city.

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  • Seafood for the holidays at Hai San

    Hai Sain Grilled Tiger Prawns on Lemon and Butter Lagal[og] said: Our bill came to around Php1100, which ain’t bad at all, considering the quantity of the food and drinks we ordered. No wonder, this place comes highly-recommended by the locals. Ironwulf Said: I still think it is a bit pricey. While the place is good and the food flavorful and well cooked, there are still other alternatives for seafood dining which you’ll get more than what you pay for. But if you don’t want to be constrained by a menu and out only for the freshest ingredients you could see, this place is worth a visit.

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  • Tongue-Thai’d in Thai Sticks ‘n Steaks

    Thai Sticks n Steaks Chicken Pandan (Php 45 /pc) 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.

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