Friday, June 28, 2013

Caffe Bene - A Taste of Korean Taste


Korean Dessert Culture at its Finest: Caffe Bene

by Cityzen | M.C. Jose

I first stumbled upon Caffe Bene during a night out while searching for a good place to have dessert. We had the strangest experience entering it from the second floor because we weren’t really sure about where we were. Most coffee shops don’t have such high ceilings or such huge floor spaces. But we headed down, anyway, and purchased two scoops of gelato: Cream Cheese and Green Tea. And that’s what started it all.

Thursday, June 27, 2013

Maja's Home Cafe in BF Homes Parañaque

Passion on a Plate at Maja's Home Cafe

by Cityzen | Kathrina Paz Elefante


Gloomy and rainy it was the Friday I went to visit Maja’s Home Café, then a 10-day old café. But just a few minutes after I entered this little café, the gloom outside was forgotten because of two things: the coziness of the interiors and the easy-going and eager manner of Carlo Angeles, the 29-year old entrepreneur and husband of Maja Martinez-Angeles.

Wednesday, June 26, 2013

BGC Eats - New Food Tour


Sneak Peek: What to Expect from New Food Tour 'BGC Eats'

by Trix Deseo

Bonifacio Global City, home to the metro's most avant-garde restaurants, has cooked up something really exciting for foodies.

Dubbed as BGC Eats, the unique afternoon food tour lets you sample the menu highlights of four of the The Fort's best restaurants. “We'll take you to restaurants that are indigenous to the Fort. Some of them already have spin-offs somewhere, but all of them definitely started in BGC,” Chef JJ Yulo, BGC Eats curator, explained. “No two tours are alike, though. Each Saturday, we'll feature a different mix of restaurants,” he added.

Tuesday, June 25, 2013

Mad For Garlic Restaurant

Mad For Garlic

by Marian Joy Hernandez

"There are many miracles in the world to be celebrated and, for me, garlic is the most deserving."
~ Leo Buscaglia, author

It is not common that writers, philosophers, chefs, artists, and actors would wax poetic about a common plant, a ubiquitous ingredient. Only garlic seems to have that effect. It always elicits a reaction—people either hate it or love it—never an indifferent response. It’s probably why Mad for Garlic was named that way; you either eat here because you are a firm believer of the gospel of garlic, or you shun it completely (oh ye, of little faith).  

A first-timer in the Philippines, but already in 22 locations across Korea, Singapore and Jakarta, Mad for Garlic is a testament to the universal lure of the wonder spice. A look at their menu reveals Italian cuisine combined with Asian flavors. Apart from the garlic-themed dishes, they also offer different kinds of wine and beverages perfect for food pairing.

Monday, June 17, 2013

Celadon Thai Restaurant in Rockwell


Celadon: Flavors of Thailand

by Cityzen | Crystal Joy Rebucas
The only way you can make me endure the crazy traffic and the very busy atmosphere of Bangkok is the promise of the most delicious bowl of curry or perfectly fried prawn cakes waiting for me. I almost clapped my hands when I found out that the newly opened Celadon along Lopez Drive in Rockwell is in fact a modern Thai cuisine restaurant.

Friday, June 14, 2013

Mesclun Bistro In Serendra

A Mix of This and That: Mesclun Bistro

by Beatriz Acosta
It was infatuation at first sight, a flirtatious encounter upon seeing her arrive and rest on our table. Perfectly golden, she glistened in the afternoon sun. While I gently crack open the thick later of chewy, cheesy crust, she gave a bit of a fight, tugging at my spoon with her clingy gruyere. "Okay, just a little," I thought. I gave in, nibbling a piece of the gooey cheese, enough to tease my tastebuds before setting my sights on what was underneath. What a sight the soup was to behold: a bowl of hearty, cloudy beef broth, muddled with caramelized onions to envelope each spoonful of soup with a tad of crunchy and sweet. Elevating this experience further were these pillows of croutons so stout from soaking up the hearty broth, that each bite into them released a burst of warm, soupy glory inside your mouth.

Juan and Joe Restaurant - A Taste of Filipino and American Cuisine



Juan and Joe: Burgers and Rice

by Cityzen | Chris Mallari

A few weeks ago I was at my favorite hangout in Taguig and I ran across a new restaurant near the taxi area of Market! Market!.  It caught my attention right away since its sign was blazing in the night, sort of beckoning me to come in.  I also noticed its bright colorful design and catchy name.  Instinctively I knew that this place was going to have great food.  I wasn’t far off on that account.  Juan and Joe is part of the Cabalen group of restaurants and its major theme is Filipino and American culture.  The food is based on this theme so there are burgers, shakes, and all sorts of Filipino and American all time favorites.  The restaurant is located right next to the Cabalen restaurant near the fountain area.  You can’t miss it, especially at night, since the sign will be ablaze like a beacon.

Thursday, June 13, 2013

Brida Bistro Restaurant @ Power Plant Mall


Brida Bistro: A Nook You Can Call Your Own

by Cityzen | Crystal Joy Rebucas

An ideal brunch place is usually located in a corner street, with outdoor seating perfect for people watching while you take your time eating the comfort meal laid out in front of you. If you live in Manila though, where it is usually very hot, your best bet would be a special place you can call your own inside the comforts of an airconditioned mall. Enter a charming place we found called Brida, located away from the usual busy hallways of Power Plant Mall.

Tuesday, June 11, 2013

Wrong Ramen at BGC's Burgos Circle

Sin Well at Wrong Ramen

by Cityzen | M.C. Jose
The first time Wrong Ramen was brought up in our discussions, I’ve always wondered why it was called the way it is. I could easily answer my questions by checking out online resources, but I wanted to get a firsthand experience of the “wrongness”  of Wrong Ramen, so I decided to put off all research until the feature itself. When it comes to features like this, I often feel that it’s best going into it knowing as little as I possibly can.

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