Main Street Restaurant in Mckinley Hill, Taguig

Canadian Comfort Food Made Available Down Main Street

by M.C. Jose

 

Main Street, named after a street in Canada close to owner Adam Tan’s heart, is a small shop along the more sedate Tuscany in McKinley Hill, Taguig. Tan has somehow devised a way to make the space work in his favour by placing creative knickknacks here and there, and cleverly concealing appliances and other equipment that he doesn’t want to put out in the open. Its walls also tell patrons a little something about its owner and conceptualisation, playing host to black-and-white photographs of places that have inspired Tan.

 

Trivia: The word ‘maple’ only appears once in Main Street’s current menu—in the dessert section, even. More on that shortly.

Dulcelin Gourmet @ U.P. Town Center

Dulcelin Gourmet: Dulcelin’s First Ever Restaurant Proves that They’re Not Just About Desserts

by Katarina Antonio

The name Dulcelin is synonymous with great desserts. Their Mango Torte, in particular, is so popular that it’s been known to cause heavy traffic in Times Square, QC, during the peak season. It is a well-loved institution that has loyal fans from all over the country. These loyal fans, and everyone else in Metro Manila for that matter, have cause for celebration because for the first time ever Dulcelin has its very own restaurant.

Cantina Sicilianita: A Taste of Sicily

by Chris Mallari

Imagine the soft breeze of the Mediterranean Sea tenderly rustling your hair, while you stare out at blue sky and sea.  The sun is high, drenching the countryside with bright light.  You pick up your red wine; smell its aroma before slowly putting the glass to your lips.  You put down the glass only to pick up your fork for some Cannoli.  You savor the taste of the Ricotta cheese on your tongue.  Softly you mumble to yourself, 'Questa è la vita...' ('This is life').  And then you suddenly realize that you’re at Cantina Sicilianita in the Philippines as the couple next to you tries not to stare at the odd person with a glassy look in his eyes.

Cook Out To Help Out - Rebuilding Visayas ( Buy A Burger, Build A Home!)

Foodies, make your way to Power Plant Mall's Plaza Drive on the last weekend of November for Cook Out to Help Out, a food campaign to help rebuild Visayas.

From November 29 to December 1, 2013, treat yourself, your family, and your friends to a classic comfort food combo of burgers and fries. Consider this your guilt-free food trip, as 100% of all ticket sales will go to the rehabilitation of communities devastated by Typhoon Yolanda through Habitat for Humanity.

Sugar Crush - Food Exhibit Featuring Sweets and Pastries at SM City Sta.Mesa

Sugar Crush is an ongoing food exhibit featuring sweets and pastries at the 3rd floor of SM City Sta.Mesa. Opens daily from 10am to 9pm and will run until December 30, 2013. Free entrance.

Contact Details:

For exhibitor inquiries, please contact (63 2) 586-7411, (63 999) 889-4580, (63 906) 343-1617 and (63 917) 8027495.

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Schedule/Venue

SM Supermalls
SM City Sta. Mesa

Aurora Blvd. corner Araneta Ave.
Quezon City, Metro Manila, Philippines

Friday November 15, 2013 - Monday December 30, 2013

Coffee and Saints Café @ Don Bosco Parish

Coffee and Saints Café: The Little Café that Could

by Kathrina Paz Elefante

Coffee and Saints Café opened in 2006 and is an offshoot of the successful livelihood ventures between Chevron Philippines, Inc., the company that markets the Caltex brand of fuels and lubricants, and Don Bosco PUGAD (Parish Urchins Gathered at Don Bosco) Center, a center for the disadvantaged migrant youth. The earnings from the café are used for the operations of the center.

Olive Tree Kitchen and Bar - First Antipasti Bar

 

Olive Tree Kitchen and Bar: Manila's First Antipasti Bar

by Trina T. Epilepsia

The Olive Tree Kitchen and Bar (OTKB) is Manila’s first antipasti bar and the collaboration between Chef Rob Pengson (of the Goose Station fame) and the Del Monte Corporation. Chef Rob and his team are livening up the local food scene with original antipasti dishes that take diners to interesting and creative new directions, while paying homage to Italian traditions. These dishes are designed to pair with your drink of choice, whether it’s a simple glass of wine, an ice-cold beer, or one of their original cocktails.

Metros' Best Home Bakers - A Dessertarian's Guide

A Dessertarian's Guide to the Metro's Best Home Bakers

by The Click List

“'Tis the season to be chubby! Omnomnomnomnom Nomnomnomnom!”

Take your dessertarian friends on a journey to pastry heaven with a box of some incredibly good sweets this Christmas!

Here's a round up of some of Manila's most creative home bakers. Got a sweet discovery you want to share with us? Hit the comments section and tell us about your favorite home bakers!

Love Shack at Lower Ground Level of SM Aura Premier

Top of the Line Comfort Food Now Cooking at Love Shack

by M.C. Jose

For the owners of Love Shack, the primary goal is to elevate the status of soul food by making use of the best ingredients and best preparation methods possible. The masters behind Café Caribana and Garlic Rose were a bit apprehensive venturing into what was initially a purely burger-oriented concept because the area that was provided for them was located in the food court. However, fortune came tumbling their way, and SM Aura Premier provided them with a space where they could apply an all-day dining concept. Thanks to this space, the group was able to run with a concept that they could go full-throttle with, in terms of creativity. Everything from the slate grey wall brick to the colourful sofa prints was personally chosen by the owners.

Niner Ichi Nana Coctail Bar 917

Niner Ichi Nana

by Marian Joy Hernandez

The people working at the new Globe Tower in The Fort are blessed people, indeed. At the ground floor of the 28-storey building is a bar, called Niner Ichi Nana (which means 917, a Globe number), directly connected to the airport-like office (not NAIA, more like Zurich).  And it isn’t the typical bar serving watered down drinks and blasting music at nerve-wracking decibels. It’s the kind that serves duck fat fries and cocktails with popcorn and bacon infusions.  They have craft cocktails, at your behest. Fancy, yes. Albeit, far from being pretentious or snooty.

Crab n' Crew Restobar - One That Serves Cook To Order Crabs and Shrimps

Crab n' Crew Restobar

by Trix Deseo

Visayas Avenue in Quezon City isn’t exactly the top of mind destination for fresh crabs and shrimps. Unlike by-the-bay ‘dampa’ complexes, this long stretch of road traverses quiet residential blocks and is far from any natural body of water where crabs can live.

Yet quite a number of QC residents drive to #77 Visayas Avenue when craving crabs. Their destination: Crab n’ Crew Restobar. Their purpose: to partake fresh crabs cooked in unique, made-from-scratch sauces, without shelling out too much money.

Crab n’ Crew is a joint effort of five business partners (a chef and cabin crew members, hence, ‘crab n’ crew’) who recognize the lack of quality seafood restaurant in the area—specifically one that serves cook to order crabs and shrimps. Chef Zach Puno, who was there when I first visited, said “there are very few places where you can eat crabs. And among these few places, a lot are expensive.”

Negros Museum Cafe in Bacolod City

Negros Musuem Café: A Love Story

by Marian Joy Hernandez

Bacolod boasts of many destinations that will satisfy the curious palate. The city is known to bless travellers with extra calories and a few pounds on a weekend stay. Beside the Negros Museum along the idyllic part of Gatuslao Street is a restaurant café that might as well be one of Bacolod’s best “undiscovered secret.” A rare gem—amongst fast food restaurants, pop-up joints, bars and hotel buffets—this place seduces with its sights, tastes and smells; lingering on your mind like a lover from across the miles.

Dine For A Cause - Help Yolanda Survivors

[UPDATED] Dine For A Cause: Restaurants and Food Vendors Unite to Help Yolanda Survivors

by The Click List

This week, some of Manila's favorite food purveyors are serving up their delicious offerings for a cause. Foodies, make every dining experience count by dining for a cause: helping Typhoon Yolanda survivors is just a restaurant visit away. Click on the links to get the address, menu, map and other details of the restaurants. 

One Hundred Percent

Several restaurants specializing different cusines like Filipino, Japanese, Vegetarian, and good old American have pledged to giving 100% of their profit for one day, as donation to Yolanda survivors.

Steveston Pizza - Most Expensive Pizza in the Guinness Book of World Records

Steveston Pizza Opens in U.P. Town Center, Katipunan

by Katarina Antonio

Nader Hatami, the man behind Steveston Pizza Co., is famous for creating the most expensive commercially available pizza in the world (without gold and diamonds, that is). At $450 (around P18,546), the “C6” pizza is topped with a thermidor of lobster and black Alaska cod and a side of Russian Osetra caviar. This pricey pie currently holds the title of Most Expensive Pizza in the Guinness Book of World Records. Clearly, the man is fond of creating culinary statements. Eat in Steveston Pizza and you’ll know that this is true. This restaurant, originally from Canada, is the winner of Best Pizza by the Richmond Review from 2008-2011. They finally had to drop out of the competition to give other establishments a shot at winning. Steveston Pizza is now a hall of famer. They use only the freshest high quality ingredients that result to the most delectable overloaded pizzas that I’ve seen in a while.

B&B Burgers and Brewskies - A New Burger Joint in BGC

Best in Creativity: B&B Burgers and Brewskies Opens in Burgos Circle

by Beatriz Acosta

Burger mashup with apples, figs, singkamas, and bacon? How about adding a thick layer of mac and cheese into your burger? Holy macaroni, sounds crazy! But it's crazy good, in an epic meal time kind of way. If belly busting unique eats delight your carnivorous appetite, then load up on creative burgers at B&B Burgers and Brewskies, a new burger joint where you can expect anything but the ordinary in your sandwich.

From New York to Manila

The Hungry Hound Restaurant @ the Fort

The Hungry Hound Pub + Kitchen

by Trina T. Epilepsia

Despite being an ace at commerce, rock ‘n’ roll, and maintaining a functional monarchy, the British have historically lagged behind their neighbors when it came to good eats. God saved British cuisine with the gastropub concept and we’re thankful it’s landed on our shores!

The Hungry Hound

 

The Hungry Hound is located in the ground floor of the swanky Globe Towers in the Fort. The place has a cool, stripped-down look that manages to be upscale and yet casual at the same time. It’s a place where spiffily dressed young execs can mingle with bearded hipsters and other interesting folk. Thanks to the great lighting and warm wood interiors, customers are assured that they will look good drinking and lounging on the paisley sofas or digging into their dinner on the cafeteria-style tables. Craft cocktail bar Niner Ichi Nana can be found next door, and the two establishments share menus, which is great if you find yourself craving for a cocktail to go with your Duck Fat Fries (P288).

Bamba Bistro - A Corner Restaurant in BF Homes Parañaque

Bamba Bistro: Soul Food and a Song

by Kathrina Paz Elefante

Just three months old, Bamba Bistro is a corner restaurant in BF Homes that has given comfort food an elegant look and a new meaning.

Modern Bistro + Confiteria

Bamba is a two-in-one dining place – the larger restaurant area with indoor and outdoor seating and the cozy confiteria where you can grab a cup of coffee or a serving of their desserts like Queen Elizabeth (a medley of dates, walnuts and butterscotch sauce) and a chocolate-y concoction called What’s My Name Again?! (interrobang included).

Pinác: Heirloom Kapampangan Cuisine in U.P. Town Center

 Pinác: Heirloom Kapampangan Cuisine Right at Your Fingertips

by Katarina Antonio

Angel Pelayo-Ty would like to dispel the notion that Filipino food is easy to make. It is not. Without all the instant mixes, powders, pastes, and what have you that are available in the market, properly prepared and cooked Filipino food is complicated. One has to learn how to properly balance the gamut of ingredients that go into one single dish. So yeah, Filipino food is not what one would call a piece of cake. But at Pinác, a newly opened Kapampangan restaurant situated in the U.P Town Center, they make cooking heirloom recipes look effortless. 'Pinác' is Kapampangan for farm or swamp. It is a nod to the owner’s hometown of Candaba, Pampanga. We sat down with owner Angel Pelayo-Ty who seems to embody what her restaurant stands for: welcoming, friendly, and with absolutely no pretention. She mingles easily with customers, always ready to answer questions, quick to address complaints (which were few and far between), and for no apparent reason gives away free food to unsuspecting diners.

Gino's Brick Oven Pizza in Katipunan Avenue

Gino's Brick Oven Pizza: Discover Katipunan's Mystic Pizza

by Beatriz Acosta

It seems as though Jutes Templo's fate lies in the hands of delicious, delicious food. Graduating BS Management Engineering at Ateneo could have laid out his career track in banking and finance, yet in 2004, he saw himself with his other half, Cello, open a doughnut shop most famous for its fluffy dessert in flavors of chocolate, cheese, and oreo. Later on in 2009, Jutes developed an insatiable appetite for a certan kind of pizza, and would frequently drive all the way to another province to get his hands rolling on those long strips of thin crust pizza stuffed with fresh greens. Much was the Templos' love for this dish that the couple found themselves making their own versions at home, and becoming open to the idea of putting up their own panizza place. But this thought evolved into welcoming another kind of pizza into their lives: the Neapolitan. While we waited for our lunch to be served, he goes on, sharing how he developed a love affair with pizza, and dedicating his entire restaurant, Gino's Brick Oven Pizza, to this delicate, delicious--and sometimes delirious--art form.