is a typical Filipino “sari sari” store set up: you can buy groceries and
cooked food. Most of the cooked food
sold is for take out but there are 4 tables available if you care to eat there
in option is a ‘combo’ where you get rice and your choice of two dishes and if you like, a cup of soup. You choose your
food “turo-turo” (point-point) style:
point to what you want. Choices
include a selection of fried fish, stewed pusit (squid), banana “hearts”,
sayote, kaldereta (meat stew), tokwa’t baboy (tofu & shredded pork in
vinegar/soy sauce), dinuguan (pork blood pudding stew), kare-kare (oxtail &
veggie stew in peanut based sauce), pinakbet (squash, string bean, eggplant
sauteed northern luzon style), chicharron bulaklak (fried chitlins), pancit
canton, among other goodies.
opted for sausages, tapa and tokwa’t baboy and added a side of kare-kare. Lots of good food but it’s only a once in a
I love flying Philippine Airlines! They’re often overlooked and underrated, but I find their service is always top-notch. So much better than other “award winning airlines”.
One thing they’re famous for is their “arroz caldo”, which is rice porridge with chicken. Had it today for the first time and it so lives up to the hype! So simple, but their preparation is warm, comforting, flavorful, reinvigorating… exactly what I needed for breakfast after a long night out and four hours of sleep. I added fried garlic, scallions and crispy fish to mine. Calamansi extract and salted egg were two other options.
I hope to be flying PAL more often now that I know this magical meal is included in the ticket price!
Let me put a short disclaimer here: I’m not into night outs or similar gimiks. I drink and hangout with friends but usually during special occasions like birthdays, get-togethers, etc. Of course, I also go to the bars, but it’s just not my usual kind of chill.
The other night, I met a new friend. We had a nice coffee, but then decided to extend the kwentuhan time at some place in Makati. That’s when I discovered the Alamat Filipino Pub and Deli.
We found ourselves at Kafé Batwan by Sarsá at Rockwell for lunch over the weekend. It was an unlikely choice by JodiesDaddy, but a good one. Lucky for me, because I’ve been wanting to try this out!
Madrid Fusion Super Batchoy - their take on the Filipino classic (and JodiesDaddy’s favorite Filipino dish) was served with kurobuta charsiu, a soft boiled egg, tuna skin with a 12-hour broth that still had that distinct batchoy taste. This did not disappoint!
Pancit Palabok - this was a very rich and “saucy” version of Palabok. I liked that the egg was runny (not a fan of hard boiled eggs), and that there was squid and crablets mixed into it.
Pinoy Fish and Chips - they used hito, instead of the usual Dory/Halibut.. And the menu distinctly mentions using San Miguel beer for the batter hehe. The chips were of sweet potato to give it a more Filipino twist.
Overall, the food and ambiance were great at Kafé Batwan. Next on our list is Sarsá.
Manila is in a state of constant change. Constant growth. As the Philippines continues to play a larger role in Southeast Asia’s overall economic development, more and more people are visiting the country’s capital city. And Manila’s food scene is adapting to accomodate the hordes of hungry visitors. Take the neighborhood of Poblacion for example, a former red light district that is now one of the city’s most popular “new wave” eating streets…
With young chefs opening up small shops while the rent here is still low, you can now find various fusion foods with clear international influences; everything from sisig tacos to spicy chicken wings at a lively football bar. My friend Ed took me as he wanted me to try the local yakitori at Tambai…
A small street stall that uses a mix of U.S. and local meats and vegetables, Tambai seems to be pulling most of their influence from Japan at first glance…
But the big difference comes in the butchery of the meats, using cuts more familiar to Filipinos, like these heartier pieces of livers and gizzards…
And then there’s Tambai’s sauce, which is less sweet than your traditional Japanese “tare” and more vinegar-based to better suit local palates, which you can see here on the isaw, or intestine…
We also got an order of Tambai’s fried chicken skins, which are much larger and crispier than you would find at a traditional yakitori joint, almost like chicharron…
Tambai was the perfect place for a simple snack to show me how Filipino chefs are redefining the cuisines of different cultures as Manila expands its reputation on the global food scene!
hello! sorry I still can’t find time to update and continue running this blog. I’m currently in California and I can’t believe I’ll be able to miss the heat back home. the photo above, longsilog, was my first Filipino meal here. It’s quite good, but nothing beats my mom’s homecooked meals.