I don’t know what you think about buffets. Overindulging is venial once in a while, but excessively fancy overindulgence is mortal sin.

Edzel and Gayle brought us to try the sanely priced all-you-can-eat Korean barbecue with matching banchan. At 390 Php. you’re in for limitless meats. sushi, kimchi, veggies, rice, etc. It’s worth every cent ‘coz you get to cook your own, so it’s you in the end. Most meats are premarinated, ready to grill, but condiments are also laid on the buffet table. I think I had too much pork liempo and beef belly dipped in my own sweetish toyo-oil-pepper concoction. The beef and spicy bulgogi were okay unenhanced.

The “palace” is a big traditional Baguio home. Decor is normal-nondescript. In a corner, racks of Korean costumes smile at you, hahah, selfies!  There’s also a patio outside for those who like al fresco.

The Baguio Korean community is getting bigger through the years.

Alexa’s too little, so she had bibimpop with soup.

Kung Jeon Korean Palace 38 South Drive, Baguio City, Philippines Phone. Nos.: 074 446 7557 / 0927 321 6375

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2014

Between Laoag and Pagudpud, there are not too many really restful pit stops. Monte Mar Restaurant in Burgos offers authentic Ilocano food, a nice and quiet recess and a great view of the ocean. Owner Bob sees to it that travelers will have to enjoy the local flavors of Ilocos. Everything looked good especially the pokpoklo salad, longaniza and chicharon aka bagnet.

Check out this hideaway along the National Highway. It’s near Cape Bojeador.

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2014

Davao is love! You can quote me on that. It is also perhaps the reason why Cotabato citizen, Maguindanao military combat and presidential caterer, Tita Chona, decided to establish Glamour Resto ‘N Caterer in Davao City.

The catering business is the evolution of a beauty parlor.  “Eh, glamorous kasi eh,” the natural comic says tongue in cheek. Tita Chona’s eyes have sparkle. “I wanted to offer something that they don’t have in Davao. Dun na lang ako babawi sa volume.” Everyday, 100 kilos of class A mud crabs (alimango) from Cotabato are delivered at the restaurant’s doors. Daughter Becky helps in the day to day operations.

Gender Inequality

Tita Chona taught the FoodPrints team how to accurately identify a crab’s gender. The queen has true orange fat while the Liberace crab has healthier aligue in a yellow hue. In the case of crabs, the males are underprivileged.

Without cutting up a crab, you can simply tell the gender by the size of its apron. The male alimango has a narrow apron while the female’s is rounded.

Crab Mentality

You hate crab clawing as a societal flaw, but in Davao City liberal crab mentality is the delicious kind of schlepping.

Manileños delighting in Tita Chona’s crabs

Plate One.

Plate Four. High blood aligue galore

As Tita Chona and Becky say, don’t leave Davao without dining at Glamour Crabs Buffet!

Glamour Resto ‘N Caterer Padre Gomez St., Davao City (63-82) 282-1877 Open 11 am to 2 pm, 6 to 10 pm Mondays to Sundays

Photographed by Nikki and Blauearth
© Blauearth™ All Rights Reserved 2009-2014

If you’ll remember, I hopped on a Partas bus to experience Chef Nic Rodriguez’s cookery in the town of Candon, almost the center of  the province of Ilocos Sur (story here). Just this afternoon, I hoped to catch him at his very new Rufino’s Cafe at the Arte Luna museum in Paoay. I missed him. Nevertheless, My friends and I sampled his fresh lumpia with sweet potatoes and lechon baka (roast beef) in pita bread and two of his famous desserts.

At his Bistro Candon garden, he showed me how to make fragrant taburkik bagoong. A special blend that is churned only with a piece of molave oar. I was surprised to see several bottles on the pasalubong shelves. Chef Nic said the fish is seasonal, so demand is hard to cope with. I got a bottle for some apple mangoes which are abundant in Laoag right now.

I loved the pita sandwich with ranchy dressing. The beef was very tender and not dry. His old-fashioned chocolate cake was so good the first time I had it in Candon. I had the whole big round cake to bring home, in fact, so my eyes were only for the brazo de Mercedes. One wasn’t enough. Like Chef Sandy’s famous line, “Sira ang diet!”

Rufino’s Cafe is walking distance from the UNESCO Wold Heritage Paoay Church. The cafe has a very Ilocano ambiance. Service is warm, though it seems the waiters are still learning the ropes.

Not related to Rufino’s, the cafe, something was just so turn-offish at the government structure’s comfort rooms. There is a particular restroom with a post that said: reserved for the ___ (the position of the public official). Making weight or call it by any other name:(

Photographed by Gilbert and Blauearth
© Blauearth™ All Rights Reserved 2009-2014

Did you watch Chef Sandy Daza’s Binondo FoodPrints last night? Reny, Alexa and I were like hungry kids awaiting our favorite eats from Chinatown. It was a mouthwatering premiere episode of the new season! It felt different just watching. Alex couldn’t help it, she brought out a plateful of Bee Tin ma pa (pork jerky) from Eugene and Brandon’s stash without them knowing.

Back to FoodPrints BTS, one of the highlights of the recent Davao food trip with Chef Sandy Daza and the team was the Tiny Kitchen experience with the Rodriguez family. Vincent does the marketing and cooking while wife Donna bakes the cakes. Their three cuties are the aprrentices. Adorable 10 year-old Anna is the very efficient cashier (when she’s not in school), according to mom and dad.

A constant stream of Davaoeños and tourists enjoy the paellas and other family-style grub from authentic Catalan recipes. The menu, consisting of comidas, sopas, salads, sandwiches and an array of beautiful Dulce Vida cakes and breads, potentially corrupt the mind. Servings are generous. You’d wish for a bigger pouch to fill in with memories by the mouthful.

We had two kinds of paellas, one was fideau negra with mixed seafood and cooked in lavish squid ink, and the other one was saffron-flavored and topped with soft, tasty duck. Paella-style angel hair pasta was also served

My initial encounter with Spanish-influenced balbacua of the Sothern Philippines.

Donna’s frozen chocolate brazo de Mercedes was among the Philippine Daily Inquirer’s 25 Best Desserts of 2010. (Btw, I’ve tried at least two others from the list. The durian cheesecake by Melvin Aviles of Lachi’s, another Davao City cakeshop, here,  and the chocolate cake, from an old-fashioned UP recipe, by Chef Nic Rodriguez of Candon, Ilocos Sur, here.)

I’m not too fond of chocolate mixed with anything else.My pick, the frozen mango sans rival! It is like a subtle Filipino mango ice cream sandwiched in brazo yumminess. The moist carrot cake with perfect fresh buttercream frosting was likewise remarkable.

Vincent welcomes DoT Asec Art Boncato Jr and FoodPrints Excutive Producer Jennie Celdran.

We went in for a second round! There was also a third:)

Watch the all-new FoodPrints with Chef Sandy Daza on the Lifestyle Network, Channel 52 on Sky Cable, Sundays, 8:30 pm.

Tiny Kitchen Torres St., Davao Tel. No.: 082) 305 9232

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You might have thought my Davao stories have ended. Well, there’s more conversation-worthy food than one could ever imagine. At Ellen’s eponymous sophisticated carinderia alone, her famous “paksiw na buntot ng tuna” is not the only royalty. I also loved her oily laing! If you know what I mean, rice is so good with just a little of this kind of ulam. The boys at home were happy to see the hand-carried 250 pesos worth of laing (equivalent to 5 servings). The rest of the FoodPrints team bought multiple tuna paksiw.

Tita Ellen cooks Filipino food with flair, like she enlivens her paksiw with this certain herb and incorporates gabi to her sinigang and throws in itlog na maalat to her fish kilawen. I’m Ilocano and I wasn’t disappointed with her version of igado.

I was too engrossed with the food that I failed to note down more details.

Chicharon-like pork paired with suka.

She insisted on letting us try her halo-halo and durian pie. I’m a fan of langka (jackfruit) and ube, so her halo-halo gets a high rating. An excellent panghimagas to cap the very Pinoy food trip. The durian pie is reminiscent of homemade pies, very neat and straightforward. It’s also not too sweet.

At Ellen’s Tuna Queen, you get a lot for your money’s worth. The tag is what it promises.

The new season of FoodPrints with Chef Sandy Daza has started.  Sundays on the Lifestyle Network, folks, 8:30 pm.

Ellen’s Tuna Queen South Street DBP Village, Matina, Davao City CP #: 0922 814 7063

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The husband took the weekend off to bring us to Baguio. The cool summer weather was gorgeous, but then it’s not the best time of the year to be in the mountain city. Tourists were everywhere, traffic was terrible and parking was far from easy. We’re fortunate to have local friends who know the husband’s uninhibited taste, letting us save time and enjoy more of our brief stay.

For Saturday’s dinner, we were directed near The Mansion House. It so happened, it’s the same Asian-something restaurant that I’ve been trying to locate for more than a year now. It’s the Chef’s Home which closed temporarily before moving back to its original address four years ago.

Malaysian chef Alvin Amuang, who has worked in Phuket, Thailand, likes it so much in Baguio that he never left his post — that is constructing Asian flavors for the Filipino palate. Complementing Chef Alvin, wife Gina (a native of Bacnotan, La Union) backs him up totally. You see them entertaining guests at their humble home of a restaurant.

Chef’s Home was adjudged one of the best new restaurants in 2013 by Esquire Philippines.

I had the privilege of ordering dinner — boneless chicken with 3-sauce and Thai fried rice for picky Alexa and steaming hot tom yum soup, prawns in salt and pepper sauce and smoked oysters drowning in salsa for everyone else.

The hungry husband eats in silence.

Sago Gula Melaka with coconut milk and caramelized coco pandan.

Chef Alvin and Gina offer more soup.

The husband picks up the bill and then he introduces me to Gina as a food blogger. Gina says, “nakakatakot naman.” She meant scary. I told myself, the husband is the better restaurant critic.

We were the last guests before they pulled the doors close. We almost didn’t make it as the chef’s Sundays are sabbatical.

The husband won’t stop raving about the food and he brings it home.

Chef’s Home
No. 13 Outlook Drive cor Romulo Drive, Baguio City CP #: 0916 444 5756
Lunch: 11 AM-2:30 PM / Dinner: 6 AM-8:30 PM Mondays to Saturdays
Accepts cash only

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A remnant of a colonial plantation in Davao is now the destination for fusion cuisine. The 1932  house, originally owned by Ker and Co., was rejuvenated by Ms. Cathy Binag to fit The White House.

The White House is a refreshingly homey restaurant, cafe and wine lounge, and yet an air of  sophistication surrounds each and every visitor. Harmonizing with its old meets new design is a state of the art kitchen where a team of chefs prepare stylish creations.

The menu boasts of fresh local and imported produce. On a FoodPrints Season Two shoot, host Chef Sandy Daza explored contemporary dishes anchored on Japanese flavors.

Beautifully prepared uni shooter opened up the taste buds for more equally elaborate halibut, sea bass and pork belly concoctions, followed by a vanilla cheesecake laced with green tea meringue and topped with yamamomo berries, raspberries and strawberries.

Foodistas, don’t fail to visit this house in Davao!

*With special thanks to The White House, Lifestyle Network, FoodPrints and DoT Davao.

The White House Fusion Cuisine and Wine Lounge Camella Northpoint, Bajada, 8000 Central, Davao City, Philippines Tel. No.: (082) 2824540 CP No.:  +639154483601  Mon – Sun 11:00 am – 2:00 pm, 6:00 pm – 11:00 pm

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Raine and I headed to Vigan by a Partas bus. The spontaneity of something can be so major.  Like sunshine and rain.

The nice seafood paella, albeit spicy, and beautiful baby brazo de Mercedes at Hotel Luna’s Cafe Luna were incidental. We just took photos and talked for hours.

A BenCab

BTW, they have everyday halo-halo buffet for just 125 and up.

Photographed by Raine and Blauearth
© Blauearth™ All Rights Reserved 2009-2014

Found a delicious way to utilize the standard 30 minutes left before the bus leaves Manila for Laoag. Coming from a family that started one of the leading names in carinderia-style eateries in Laoag, Lis is a great eating companion. She eats anything and everything. After depositing our maletas at Fariñas Trans, we jumped on a tricycle to traverse to the far end of UST. Yay, S.R Thai was on the same spot on P. Noval!

The little Thai restaurant was so trendy among UST students and foodistas in the 90s. Not sure if they still have the branch on Katipunan in Quezon City.

The prices of meals are amazingly friendly as ever. I ordered two servings of bagoong (fish paste) rice, tom yum soup and pad Thai to prepare us for the next 10 hours or so.

Making partially deconstructed meals is a wonderful idea. The diner can tame down the spiciness, or sweetness, so nothing is ever put to waste. The bagoong rice looked like it had more hibi (dried shrimps) and mangoes than before. I can’t describe to you how tired and hungry Lis and I were that night. Everything was so yummy.

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2014

These are fresh photos of batil patung from my last visit in Tuguegarao. I have to thank insiders for taking the time to bring me and my good friend to Jovan’s. Like how it was described to me before we went to this panciteria, Jovan’s batil patung does not smell like nuang, even though it’s mixed with loads of carabeef. Not double dead meat I’m very sure.

They make their own noodles in their backyard. The diner is able to witness how the batil patung is being prepared. I was very happy with mine. Indigenous pancit at its best! Perfectly al dente, do you love those words?

So that explains the Filipino terms batil and patung — mix and top. But I wonder when it should be patung batil?

Jovan’s Panciteria Fermin St., Atulayan Norte, Tuguegarao City

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2014

I love to hang out with locals because it is through them that you learn the ins and outs of a place. Choose well your local guide (there are always signs of a true foodista, hahah), go out with them and eat with them.

And so we had another beautiful merienda in Tuguegarao.

La Luna Grill has so much to offer — it’s a cafe and bistro and the larger space transforms into a KTV and live entertainment place by night. I enjoyed the afternoon ambiance. It’s the only place of its kind in Tuguegarao, says our two pretty guides.

Pasta and pizza were good. I should say the style is homey, like your mom cooked for you. The spaghetti brings to mind the spaghetti Manileña that has influenced the Pinoy taste for spaghetti. La Luna Grill’s twist was the Parmesan and pesto toasts. Pizza crust has so much to do with an overall pizza experience. Theirs was on the crunchy side.

La Luna Grill North Diversion Rd., San Gabriel, Tuguegarao, Cagayan Tel. Nos.: 0783041384 / 0788440438 Open Daily 10 AM -2 PM

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2014

I have to confess to you, dear readers, I’ve been a biased blogger all these years. Out of my loyalty to the late Nana Carmen Dawang of Dawang’s Place, a favorite carinderia in Ilocos, I turned a blind eye to the other uber popular Lidamero’s on the same side of the road.

I met Jasper Pacapac Dawang of the Dawang’s clan and serendipity made its way. There is always a right time for anything.

After meeting with him at Lidamero’s (I paid my own food, btw), I can slap my own face with my own lechon lard-laden hand. Lidamero’s, or Jamiroze now, is a class of its own.

The Lidamero’s turo-turo (point-point) counter is fillled with very Ilocano dishes like monggo a ginisa, presko a baka (beef kilawen), igado, nateng, dinardaraan with crispy bagbagis, lechon and so much more. Tinuno a paltat (grilled catfish) and sinanglao (or paksiw) are the other bestsellers.

Their not too oily sinanglao is a different version, a very good version with very tender, tasty chunky beef. “Napalukneng a justo,” without the aid of pressure cooker, you’ll just know if you love eating.

I never knew there’s an everyday lechon place in town. That’s a big regret. I like Lidamero’s way of presenting the lechon which is cooked by them. The skin’s color and texture made me drool at first sight. The homemade Ilocano liver sauce and spoonful of lasona stuffing from the very roast pig are wonderful additions.

SinanglaoPresko a baka.

Jasper’s mom, Milagros, a native of Abra province, is hands-on with the eatery. She’s there Mondays to Sundays. Dad Rommel is the Dawang. Their son says, “Lidamero’s is all about the merging of two worlds — the Abreño and Ilocano cultures. He adds, “We build good relations with our customers and try our best to be the best in Laoag.” Lidamero’s is located near the Laoag-San Nicolas boundary.

Grilled catfish.

I recommend Lidamero’s or Jamiroze for authentic Ilocano food. It’s been around for 19 years. You won’t be disappointed. I love their budget-friendly prices too.

Lidamero’s (Jamiroze Eatery) National Highway, Nangalisan-A, Laoag City, Ilocos Norte

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2014

Based on firsthand  interviews with visitors who wind up in Ilocos Norte, they want to unruffle, enjoy the fresh air and explore the food.

Ilocano cooking is well-defined because it revolves around three key ingredients, namely native bugguong (fermented fish), suka (vinegar) and bawang (garlic).

The local cooking lexicon is peppered with everyday terms — naprito, linengta, naabraw, natuno, nalauya, na-salad, napakbet, etc.

Over the last few years, hyphenated dishes have lent color to an evolving food culture. The success of pinakbet pizza and its cousins has set a trend for more hybrids.

From a local perspective, certain names in the restaurant scene have become knee-jerk for special family bonding moments.

Among the list are tour guides’ recommendations,  a few personal favorites (based on consistent overall quality), two non-Ilocano restaurants that are a hit with locals and old-timey eateries that balikbayans can’t do without.

1. Dawang’s Place. Known for its wicked dinardaraan (bloodmeat) with chicharon and smoky paksiw, this carinderia type of eatery has reached cult status ahead of the pack. Second-generation patrons chip in for tinuno and the diet-breaking dinardaran. No one, really, to my knowledge, has left the place unsatisfied.

2. Batac Riverside Empanadahan. Agruably the best empanada in Ilocos can be found in Batac’s always crowded empanadahan. Lanie’s or Glory’s, with suka ken sili or banana ketchup, that orange thing, bursting with indigenous longaniza and papaya flavors, will inevitably make a visitor keep coming back for more.

3. Bergblick. One review (from an awarded journalist) at tripadvisor shared the same thoughts I have for this German restaurant in Pagudpud. I bring my guests to Bergblick because I know I won’t be embarrasesd. I’ve practically tasted everything on the menu, so it’s certainly low-pressure. Must-trys (besides German beer): Bergblick pan, sauerkraut platter, fish carpaccio, bihon guisado, German-style crispy pork leg, fried potato skins, and all the desserts.

4. Red 8. Chinoys from Manila rave about the superior quality of hakaw, chicken feet and assorted congees at this tea house inside Fort Ilocandia. Locals reserve Red 8 for special occasions and meetings. Bump into government officials, businessmen, balikbayans and tourists. Other offerings: Cantonese and Taiwanese dishes and assorted roasted meat.

5. Saramsam. Their hybrid pizzas and pastas click with the younger crowd. Service is a bit slow sometimes, but amid a nice and cozy ambiance, it feels fine to linger in this global-eclectic house-turned-resto.

6. Katrina’s. For tourists who don’t mind getting out of their comfort zones is a hole in the wall in the outskirts of Laoag. Located near the Laoag Cemetery and BJMP,  Katrina’s is frequented by Ilocanos who are strict with their food preferences, dyed-in-the-wool Ilocanos who won’t part with tradition. The house lauya a la libre go well with the dirardaraan with crispy bagbagis (deep-fried intestines), inbaliktad, dinakdakan and vegetable specialties.

7. Lidamero’s. According to stories, it’s the breakfast place for Laoag policemen. In this carinderia, there are more authentic Ilocano choices that won’t break your budget. Everyday access to lechon is s plus point.

8. Leni’s in Adams. No other place I know for fascinating mountain-grown food. Nostalgic picnic-style lunch in the midst of nature. Leni will whip up an organic lunch at your request. A basic meal consists of  wild aba (gabi) cooked in coconut milk, balbalusa (wild eggplant) salad, boiled river fish, kinirog a udang (crawfish), adobo or tinuno. The lady will accommodate special requests such as buos  (red ants), tukak, ubog, tree ears pinakbet, depending on availability.

9. Evangeline’s Beach Resort. A friend tour guide and I agree on Evangeline’s kind of cooking. Their pinakbet is different, but delightful, without leaving the bounds of authenticity. Evangeline’s is tucked away in a crowded resort area fronting the Saud Beach Cove. Nevertheless, the restobar is casual and warm with a relaxing beachy ambiance. Be ready to explore their binagoongang bagnet sa gata.

10. La Moda Panciteria. Something that will take you to downtown Laoag in the olden times are the eats at La Moda. Flat pancit guisado with pieces of lechon de carajay, fried chicken and pork chop (like your grandma cooked for you) are hot items on the menu. Highly recommended: the La Moda fried rice (with chicharon). Chinese eateries in Laoag like La Moda are on the verge of extinction.

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Laoag’s got a new chill place! My congratulations to Pastor Brian Shah and Our Saviour’s Foundation on the opening of City Cup Cafe. Pastor Brian is looking cool and dandy. I like the new sparkle in his eyes. I always bump into him at restaurants around town, so I jokingly told him he now has a very convenient place to eat. The friendly pastor and his wife May love food, as in they cook good food! I remember, they once held a Singaporean food festival event at the old Villa Lydia, when they were starting to establish the ministry. The pastor says, they are slowly introducing more Asian dishes, like Thai, into the current menu. Right now, what City Cup offers are salads, pho, steaks, sandwiches, pastas, a few cakes and hot and iced coffee concoctions. If you loved Front Row before, well, the good news is that Precy Llanes manages City Cup!

I asked Pastor Brian if he sees himself getting old here. “Oh, yes.” We will be all old by then, I told him. Laughs.

The whole block where it is located is quite close to my heart. My mom used to own a dress shoppe right below the Ranada Hospital which is only a couple of meters away from the coffee shop (the space used to be part of a movie house). We didn’t have to go farther for medical attention when I accidentally ran a finger through the sewing machine. My ninang Nancy owned the hotel at the other corner and I would go “ballog” to see her adorable dogs and say hello to the fishes in her pond, hahah. Too many fond memories to mention.

Martine, LA and I had an eclectic merienda — a cray cray fusion of pho, lamb chop in mint sauce, waffle, mocha frost. In the end, I also had to try Pastor Brian’s favorite — the bangus slider sandwich which is a nice ciabatta packed with marinated bangus, greens and black olives. Very delish! The ciabattas and cakes are ordered from a friend in Manila.

I promised Eugene to take him next time, so I can also try the malunggay pasta and perhaps the ribeye steak and more pho. Prices are moderate, pretty affordable for students and office workers

Check out the cute baby. He has grown bigger, so cute!

Vietnamese coffee that many have already discovered and  love.

City Cup Cafe, Ranada Building, Rizal St., Laoag City 77 670 6820 Open Daily 10 am-12 midnight

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2014

Don’t you love surprises? City Cup Cafe is running a special, featuring fish ‘n chips and shepherd’s pie. Says Paul Kinpsmon, the new resident of Barangay Pila, Laoag, and an executive head chef back in his native London, the new hangout in Ilocos will be changing themes every two weeks or so, like British is ongoing, and on deck is, perhaps, Spanish tapas or French food. Chef Paul likes his ingredients fresh, so everything in the shepherd’s pie is delicious, from the lamb to the mashed potatoes. I like its rich yet subtle fusion of flavors, but it becomes pretty exotic with a touch of mint jelly.

Hmnn, something to look forward to from time to time.

Pastor Brian Shah and Chef Paul

Alexa bought focaccia. She likes it with half and half olive oil and balsamic vinegar, with Parmesan and a tad of salt.

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2014

When spontaneity hits, Chef Nic Rodriguez’s Rufino’s is our new go to for desserts. We had the Bailey’s and chocolate cakes first. For dessert, we split a Caesar salad, roast beef pita and Sunny Vigan Pizza. Hahah, I know! An instance when cakes make good appetizers. The ant sculpture just gave me the idea to make ant our totem.

The Sunny Vigan Pizza is not for everyone. It has egg in the middle, and normally Vigan longaniza has that quirky smell. The ham bits add a salty kick. It makes a savory breakfast food.

You can’t go wrong with their Caesar salad, one of the best in Ilocos. I already did a post on the roast beef pita a couple of months back. It’s like shawarma with ranch dressing.

I like the cafe’s ambiance better at night. Even the well-lit Paoay Church photographs so well.

That sucks! Who does that to a UNESCO World Heritage Site?Laoag by night..

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Back in high school, as a student of St. Joseph’s College, (Q.C,) I was able to tour the Aurora Boulevard Magnolia dairy plant. The entire class ogled the mounds of butter, saw how ice cream was made, after which Twin Popsies and Drumstick by the boxes were distributed for us to enjoy,. The huge ice cream parlor on the other end was so popular to bring the kids for a happy time with an Ernie and Bert or a peach Melba, and a jar of barquillos to take out. I always had my favorite Lover’s Delight or strawberry parfait.

The ice cream place soon faded away. In 2012, however, the new owners of the huge property (which is now a Robinsons mall) brought back the Magnolia ice cream parlor as a fitting tribute to Magnolia House. Now known as the Magnolia Flavor House, it doesn’t look quite the same, but the same old fresh ice cream flavors delight the kid in us all. I’ve never had it that good! My ice kacang aka halo-halo was exquisite. The vanilla ice cream in Brandon’s Red Velvet was just so perfect. There must be that certain temperature that keeps Magnolia Ice Cream faultless, as it is BEST enjoyed at its own parlor.

Grandpas and grandmas are loving the nostalgia. Beyond ice cream sundaes and shakes, Magnolia Flavor House is also a restaurant for kids’ favorites such as clubhouse sandwich, nachos, pastas, etc..

Still a bestseller, Peach Melba with the best mango, ube and strawberry ice creams by Magnolia..

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Forever the noodle kid, Reny spotted the 2 week-old Ramen Nagi branch at Robinsons Magnolia. Before Ramen Nagi’s arrival in Manila last year, local food bloggers have been raving about its HongKong counterpart, Butao Ramen, already. Ramen Nagi, however, originated in Shinjuku, Golden-Gai, and is one of the most popular ramen shops in Japan.

The huge posters wave, but when you see the price, you probably would think twice. Price doesn’t matter, though, if you are getting what you pay for.

No one would share with me the Black King gushing in squid ink. So we ordered an Original King (Butao) and a Green King (Midorio), spiced up with fresh basil, olive oil and Parmesan, which is reasonably Italian in nature, yet still very Japanese to the last sip.

You are able to customize your order with the soup’s richness, the noodles’ firmness, the level of firesauce and garlic, and if you want pork shoulder or belly. We checkmarked mostly normal (the chef’s recommendation), but settled for rich taste, with belly and onions. The soup base is so appetizing. It is said to be made with dried fish, so you will notice something like the Chinese sate grit that settles into the bottom of your shabu-shubu pot. Additional meat, tamago (egg), nori (seaweed) and other extras are priced separately. They also have a Limited King with mabotofu.

If you’re a ramen lover, Ramen Nagi will be a daring departure from the usual. Highly recommended for the adventurous foodie. Oh, and before I forget, the noodles are the right size and firmness, and quite generous.

The place was full, but service was attentive and quick. The Black King still seduces me to no end. Hurting.

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2014

Anywhere you go in Binondo, there is always something eye catching for the foodie. Lately, Benavidez is turning into an interesting one-street food destination, if you’re not the person who likes to walk a lot. There’s a nearby parking lot, so you can conveniently step out into a street with food places that won’t hurt your pocket.

We tried two places during our last Manila trip. Place no. 1 to add to your Binondo food trip is Shin Din Kha Maki Place for maki and maki mi and a whole lot more. It’s operated by the same family behind the iconic Mañosa Restaurant Co. (here). By  the way, it’s sad to hear that the old panciteria on Ongpin St. got burned down only recently. Maki Place says, it will take maybe 2-3 months before it reopens. So, for the fans of Mañosa, Maki Place is an alternative. Just please be forewarned that the chami of Maki Place is not the same chami you’re used to. I think they don’t put that pungent sate in it.

But anyway, the maki and ngohiong (kikiam-like pork rolls) you love are pretty much the same. A new discovery is their fish maki. In stark contrast to say pork or beef maki, it is so white and devoid of soy sauce. Maki is an acquired taste. It isn’t maki if it’s not thick and sticky. Maki mi is the same gooey soup with the addition of noodles.

Check out place no. 2 in the next post

Their siomai is like the huge, dense siomai in the olden days. We ordered salt and pepper pork, but their version is the sauteed kind. The Hainan chicken was a bit disappointing, but on the whole, Maki Place is still one good stop for old-time favorites that will bring you back to your grandmother or mother’s cooking in your younger years.

Shin Din Kha Maki Place 916 Benavidez St (02) 516 4644 Open 9 AM-10 PM.

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2014