Going against a Chinese pattern on Benavidez Street is a Japanese restaurant named Sushi Yum. Very minimalist in decor, it is friendly especially to cost-conscious diners. Now a resident of Manila Chinatown, Brandon was happy to show us one of his go-to’s in Binondo. For students like him, he saves up for an occasional gyudon meal and green tea ice cream. Make no mistake about it, in spite of the young vibe, Sushi Yum is always full of all types of diners. It was his aunt who actually introduced him to Sushi Yum.

There are many Japanese dishes to choose from, mostly contemporary favorites. The servings are filling. The beef gyudon I shared with Reny was nice and tender.

Sushi Yum’s green tea ice cream is one of the best I’ve tried so far. Tempura ice cream is also on the menu.

The little Japanese restaurant is something to try in Chinatown if you need to startle your palate.

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

Ying Ying Tea House is not new to this blog. I discovered it by accident (read story here). It’s become an instinctive habit upon reaching Manila. Hot congee or mami with something from the dim sum of the day will surely wake up your day. If you haven’t heard, the owner used to work at President Restaurant.

I saw someone eating siopao at the other table, so I had to have one. The textures of both the bread and the filling are beautifully done, obviously freshly made.

I’m having this affair with fish ball soup. It’s something I crave for everyday. They ran out of fish balls, but fish cake was a fine substitute. The size and texture of the noodles are done the traditional way, very pleasing, while the soup was tasty and comforting.

Though the texture is generally nice, the radish cake can be more improved with some zest perhaps. As always, the duck congee packs so much flavor in one bowl.

To complete the breakfast at Ying Ying, we had to have fried silver rolls with the necessary morning milk.

Ying Ying Tea House Dasmariñas cor. Yuchengco Streets., Binondo, Manila Open 7 AM to 2 AM

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

My most frequented empanadista in Batac, Lanie Simbulan (of Lanie’s Empanada), opens a Lanie’s Fastfood focusing on new forms of the uber popular orange turnover thingy while still maintaining her traditional empanadahan by the Batac Riverside.

We got curious. The old empanada is still offered, but as the diner from San Nicolas says, Lanie has made innovations. “Sa tinagal-tagal ko na sa Ilocos, ngayon lang ako nakakita ng ganito. Masarap.” He was referring to the tacos empanada laid in front his big group.

The tacos empanada is a semi-deconstructed empanada with a cheesy accent replacing the egg. Lanie also created the empanada burger with a green patty. I asked permission to photograph someone’s, so I really can’t make a precise description at this time. There’s also the bagnet burger.

 In addition to the new ways of enjoying Batac empanada, shabu-shabu bowl, miki, lomi, bihon/canton guisado, silogs that include bagnetsilog, are on the menu. The turo-turo counter is filled with legit Ilocano dishes.

Ilocanos apparently are embracing the novelty. Manning the counter, Ceazar Torres says, the tacos empanada is the bestseller. Prices are good.

Lanie’s Fastfood Valdez St, Brgy. 1 – Concepcion, Batac City, Ilocos Norte Open from 8:30 to 1 AM. (Located near the Batac Shell station and the Immaculate Conception Church.)

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From the Condesa side of the Binondo Church (the Norberto Ty St.), we strolled to the direction of the San Nicolas district in Binondo, where period houses are getting fewer and fewer to make way for commercial buildings. The narrow streets are still dimly lit, giving you a feeling of the olden days.

On Ilang-Ilang St., where you will find the oldest Chinese restaurant in Manila, there is also another century-old restaurant that bears the name of the street. It is so out of the way that you tend to forget there’s a visit-worthy Fukien restaurant if you’re longing for nostalgia. Still owned by the Chings, the restaurant’s ambiance is not too old anymore, but the food that dates back to 1910 is one and the same. My husband says, his father and his friends used to linger at the restaurant when they were younger. They all came from the same province in China to settle in the Philippines.

Today, Ilang-Ilang is a popular caterer, reaching as far as the provinces. They prepare lauriat for the Chinese Temple festivities here in Ilocos, occasionally.

We had disagreements on what food to order, so the dishes on the table kinda look alike except the liver with garlic and snow peas, which my late father-in-law used to cook at home. The diok pit he (stuffed prawns)  is a dish I’ve loved since I was little.

The camaron rebosado wasn’t as good as the salt and pepper pork. The specialties are lomi, chami, taro guisado, fried pigeon, jeweled chicken, steamed fish or suahe (prawns). In fact, there’s quite a long list.

Ilang Ilang Restaurant 551 Ilang-Ilang St., Binondo, Manila Open 8 AM – 10:45 PM Tel. No.: 241 9297 / 241 9298/ 241 6135 / 242 3266 CP. No.: 0922 841 9298 Email: ilangilang@lycos.com

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

Wai Ying Fastfood, a Chinese restaurant on Benavidez St. in Manila Chinatown is such a hit with the Filipino palate. You will see mostly students and Divisoria shoppers among the diners. We were lucky to have had a table in the morning, otherwise it would be fully packed the rest of the day. I perfectly understand why it is hard to convince them to open their doors to TV cameras. They are warm though towards personal cams.

Remember the yummy convolution (here)?

Their bola-bola siopao (pork bun) complements the asado mami (barbecued pork noodles). My hofan (rice noodle) soup was a bit bland. I would have liked more my fish cake paired with egg noodles. I’m still returning, but to try their other dim sum specialties.

Service is nice and quick. Prices are friendly as well.

Wai Ying Fastfood 810 Benavidez Street, Binondo, Manila Open from 7 AM to 2 AM Tel No.: 242 0310

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

In the past decade, the Eagle’s Nest of Java Hotel became known for the tastiest baby back ribs in Laoag and the only place for appetizing teppanyaki and all-day crispy dinardaraan, along with homegrown poqui-poqui and bagbet (pinakbet with bagnet).

Now on its 11th year, Eagle’s Nest is happy to present its all you can eat dinner buffet of their house specialties this Saturday, September 27. Make room, friends!

© Blauearth™ All Rights Reserved 2009-2014

Finally, my pent up cravings for hot Black King was satisfied last night. I managed a tryst after the initial FoodPrints Christmas special shoot before heading back to home sweet home Laoag. Robinsons Magnolia was perfectly along the way to the bus terminal. So there, I had an outside table all to myself. I was surprised at the attendant’s incredible memory, she recognized me and remembers all the details of our last Ramen Nagi adventure.

I didn’t have to fill out an omotenashi sheet. I had everything put together in my head since day one.

The experience with out-of-this-world flavors was quite a trip, an all together different acquaintance with ramen. The big flavor of squid ink hits you like a wave, yet allows you to create wonderful music with sweet, flavorful pork and kicking spices.

If you’re going to dine with a group, it’s a good idea to order and share all the specialties because at Ramen Nagi variety is the king of kings.

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

With the exception of my well-spent reunion with the Lifestyle Network’s FoodPrints team and the amazing Manila traffic, it was as if I didn’t leave Ilocos at all. For the final part of the taping, we headed to Victorino’s in Quezon City to shoot Chef Heny Sison, an institution in the nation’s culinary scene.

Victorino’s is proudly Ilocano, down to the aesthetics. The restaurant happens to be owned by Deogracias Victor “DV” Savellano. If the name rings a bell, it is because DV is a public servant in his hometown of Ilocos Sur. You know when people from the same ground meet each other at a foreign place, the rapport is natural and genial (unless, of course, if frozen is your middle name).

Victorino’s is home to the Heny Sison Culinary School. Besides Vigan longaniza, bagnet and torta, you’d find sukang Iloco, ayukan, balicucha, sardines and many more items bearing the name of the celebrity chef. I’ll post more BTS photos in the days to come.

With the gracious sir DV Savellano.Frozen longaniza and bagnet.

The menu is loaded with Ilocano favorites such as empanada, pinakbet and pipian. But we were also treated to excellent spagnola and four-cheese thin-crust pizza at the end of the shoot.

Victorino’s is a warm place to hang out. Find it on the corner of Scout Rallos and 11th Jamboree Streets, within the  dynamic Morato area. Inkayon:)

Scriptwriter Nikki Alfonso, Associate Producer Jeng de Leon and Director Cris Sevilla Bilbao join Chef Heny for a souvenir shot.

Photographed by Iggy Bilbao, Jeng de Leon and Blauearth
© Blauearth™ All Rights Reserved 2009-2014

I was 30 minutes late for my Manila Buffet 101 date with Brandon that we arranged on the last day of his first sem break in Laoag. He looked more worried than upset. The mood changed when he announced he was one of the four passers of Algebra, quite a feat where mathematics rule his school.

We dined at the Robinsons Magnolia branch. Before reserving a table over the phone, I read from popular blogs that rolled Peking duck is on the wide spread buffet. This is where the blogger’s notorious line is so very fitting — Lo and behold! It’s chicken!

I was expecting more than Yakimix. Yes, Yakimix in the age of Vikings!

But anyway, I tried baby portions of the food I screened and the quality was consistently satisfactory. Service was good,  except the fact that some trays (US Angus beef, scallops, salmon, hakaw in particular) were replenished very slow.

Cheese chawanmushi.Marshmallow coconut I haven’t seen in ages.

The dessert selections were lovely. The jellies were not too sweet, but the slather of caramel on the panna cotta made the poor thing sickly sweet. My favorites from the buffet were chowder, beef pie, steamed scallops, steak, chili noodles, the mango salad, and the lato (ararosip), sashimi and seafood salads from the Japanese spread. The price, P799, is stiff if you’re not big on fancy, saucy food.

Overall, I had a nice, sweet time with Brandon!

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

Hi, everyone! It’s great to be back after one whole week tasting food with FoodPrints in Manila. I had one day off and I spent it with my best friend since kindergarten, and Brandon boy. SM Aura Premier was my choice while Greeka Kouzina was Brandon’s pick, and birthday girl Alma gave the promdis the pleasure. She’s so nice, just like me, we’re two peas in a pod, we both love food, and Brandon was in good company.

We actually went straight to Greeka Kouzina, but decided to check out the other restaurants. I saw Paul Boulangerie, The Food Hall by Todd English, Tamarind Thai, hahah, Ramen Nagi, Shine Bakery and Cafe, Magnum Manila (which was also on Brandon’s list and was reserved as our final destination), but we went back and settled on the Greek and Mediterranean restaurant.

There is nothing primordial about this Greek spot. The interiors are contemporary. Love the byzantine-inspired glass lamps, the very chic and unexpected basket weave pattern on the diner seats, the floor tiles and the non-intimidating ambiance.

The menu is exclusive, but well-curated. Diners who are big meat eaters will be happy with the steaks and lamb chops, but they also have katopoulo (grilled chicken) and herbed salmon among others. Alma stays away from lamb, so she had striploin (awesome-looking, btw). Brandon got lamb shoulder (which was excellent), and I picked out the bestseller, Arni Lemonato, a 5 hour roast lamb that falls off the bone according to the menu. Indeed, it melted in the mouth, with just the right flavors, but better with the house gravy and lemon squeeze. Really happy with my choice! The entrees come with potatoes and your choice of big size sidings such as rice, pasta, more potatoes or salads — names include pastitsio, salata horiatiki, stuffed zucchini with agolemond sauce, yemistes, moussaka, spanakorizo, couscous salad, lamb ragu, Greek pita, etc. — it’s not so hard to choose ‘coz the photos are in the menu. We shared arni keftedes pasta (with lamb meatballs) and garlic arugula pasta,  and Alma had salad for balance.

Servings at Greeka are really huge, one serving is enough for two I guess, but we ate all but the bones and rind. The prices are worth every bite. Service is great.

Spotted former chief justice Corona and his wife at one end.
Baklava honeyed- phyllo pastry and Greek yogurt were on the menu.

The week was so full. I have so many stories to tell, excited much!

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The newly renovated and widened Chowking in Laoag opened recently, bringing happiness to Chowking loyalists from allover Ilocos. The lines were long just the same, but it was easy getting a table. Did you know that the Laoag branch consistently tops CK nationwide sales?

What sells in Ilocos is a juxtaposition of yin and yang. Halo-halo rates very high, as well as hot buns and noodles.

Pink siopao for me. Donna, my friend, got panda pao with melty chocolate filling.

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

Brought Brandon to experience the timeless eats at Hizon’s. Well, I’ve been thinking up their mocha and caramel cakes whenever someone is having a birthday. Besides the American-inspired entrees and tender lengua at the cafe, their buttery quezo de bola ensaymada and yema slice at the bakeshop are also worth spending on. They are generous on dinner rolls, not your run-of-the-mill bread, the texture’s similar to that of their moist ensaymadas.

The triple-cooked orange marmalade wedges at the counter were appealing, so I asked for one before leaving. A piece is meant to be sliced thinly to add zip to something, but I ate it like a dessert. It should be perfect with soft cheeses.

People actually buy Hizon’s cake tutong. “Tino-tosta pa,” says the attendant.

Yema slicesLemon meringue.

Forked a bit of Brandon’s lemon meringue. I found it delicate, a little sourish, yet refreshing.

It’s always a pleasure finding time for Hizon’s.

Hizon’s Cakes and Pastries 1197 Jorge Bocobo corner Arquiza Streets, Ermita, Manila

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

Hearty eating is compatible with dining with my parents. Three times in a row, we ate at the Golden Fortune Seafood Restaurant that has been around for quite a long time at the first floor of Peace Hotel in Binondo. I was there before, and yet the experience felt new once again. Having eaten at nearly all the restaurants in Binondo, I can sufficiently rate the quality of food from this Chinese restaurant.

Take, for instance, their hakaw. You have to wait a bit ‘coz they have to steam them fresh to avoid that dried out texture. Theirs pass my test.

I love(!) it when they try to meet special requests, like I asked for fresh mustard leaves in a soup, but with something else other than in the menu. The out of the box mustard and lapu-lapu combination turned out first-rate. Mom’s stuffed tofu was so appetizing. We all loved the seafood canton, which we ordered in place of rice every time.

Golden Fortune was always packed. Obviously a favorite for dim sum and hot pot. Prices are commensurate to quality, still within reach.

Golden Fortune Seafood Restaurant Ground Floor Peace Hotel 1283 Soler St. Binondo, Manila

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

Pasta and cake seem a better match lately. Did you notice, there’s a whole new slew of restaurants with bakery, or vice versa? Is the bakery-café just a trend? Or it must be the Filipino culture and tradition of eating big, like Max’s realized later. We see Conti’s Bakery and Restaurant and Café Mary Grace grow bigger everyday.

Diversity, quality and pleasurable ambiance are major factors that elevate these hybrids to cult status. We’ve seen Wildflour’s rise to fame. Hatch 22 continues to serve all-day breakfast. We’re hearing more of upscale Shine Bakery and Cafe. And there’s also the friendly neighborhood kind of bakery-cafés cropping up. Because of its convenient location, I like going to Dolcelatte, what about you?

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

Rufino’s has moved to a better, wider, more comfy space at the Paseo de Paoay. Chef Nic Rodriquez and his team cater parties too.

If you missed my old post about the food, you might want to check them out here, here and here.

The award-winning chocolate cake.Take 2 must-try brazo de Mercedes.Real bread Christmas ornaments.The Paseo de Paoay. Rufino’s is on the corner near the church entrance

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

Visiting the newly opened restaurant overlooking the Paoay Lake brought mixed feelings. I grew up partially around the area in Nagbacalan. I miss the days when life was so basic, my yaya Cion would ask her brother to paddle me around the lake, in complete serenity, something still so vivid to my memory. I was a very curious child and she absolutely tolerated my whims, like trekking or sledding in the forests til sundown. I still smell the aroma of freshly cooked tilapia from the dalikan.

Vista del Lago is a breath of spring away from the flatness of life in the city. Owner Chef Eric Asuncion was not around, but manager Al Suguitan was helpful with what to order from the temporary, sweet and short Semana Santa menu. I wanted something light, so the homemade tortillas with salsa and tomato banana salad were perfect for sharing with Brandon. The tea made with tarragon from their own garden was a nice complement. Though Vista del Lago’s cuisine is eclectic and fusion, Ilocano details persist, like the tortillas were very Ilocano in taste, really so familiar at first bite, evocative of the crunchy Ilocos Norte cascaron minus the sugar coating. Brandon and I liked ’em. The beautiful salad’s Ilocano twist is the boiled saba that had a nice bite to it. It came with carabao milk cheese. The flavors on this one are very subtle, I thought some tiny bits of salty cheese like feta would add contrast.

The only dessert as of the moment, tres leches, a not too sweet concoction of cream, ripe mangoes and sponge cake, was excellent.

The place is relaxing not only because of the expected gorgeous view. The design is a little restrained, making it very homey, you’d get the feeling that you are just at a friend’s house. I envy the bar. And the garden, with all the herbs they grow.

Vista del Lago is coming up with a wider menu soon. I hope you can visit the place also

Chanced upon the group of Laoag City Hall employees.

Vista del Lago Restaurant National Highway, Paoay Lake, Paoay, Ilocos Norte Contact Al Suguitan (manager)  0917 729 3074 / 0998 989 9274 Open from 11 Am to 9 PM.

Garden Photo by Brandon Tan
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2015

The capital city of Ilocos Sur, Vigan, acclaimed for its well-preserved architecture and cobblestone streets, is well-defined in many aspects. Relative to its multi-colored history, other than traditional bagnet and longaniza, Mexican-influenced pipian and delicacies of Hispanic origins like masa pudrida, turones de mani, canatillo and torta, is a subsisting Chinese eatery named Sanitary Restaurant that serves mainstays, such as canton Luzon (pancit), kwekeng (also known as ngoyong), maki, hongkue (stuffed boneless chicken), carne agre dulce (sweet and sour meat), kimlo, lomi and the more popular siopao, mami and siomai. Passed down through generations, Sanitary is said to be the oldest restaurant in Vigan. Married into the family of the original owners, its current keeper, manong Vicente “Vic” Chua, does not know exactly the year it was established. All he remembers is that Sanitary was already in existence when he was little.

Sanitary Restaurant is not foreign to me. I’ve heard about it from, of all people, Manila-based Chinoy friends. I remember Vigan resident Mr. Bonito Singson also recently mentioned about his occasional breakfasts at the old Chinese restaurant. A visiting friend gave us kwekeng, fried pork rolls similar to kikiam, from her Vigan trip, but I really never had the time to go there myself until yesterday. We went to Vigan only to eat kwekeng, and then we ate more.

A photo with manong Vic.

Canton Luzon (they also have a bihon Luzon) is very similat to Laoag’s La Moda pancit, but instead of lechon de carajay bits, it is topped with meatballs and pork; the flat noodles are also narrower. I liked the bun of the siopao — dense and very old-fashioned. The carne agre dulce (there’s also chicken and  liver) is presented differently, wherein snow peas and Chinese cabbage take the place of the more common carrots, pineapples or cucumber. Compared to most makis in Binondo, theirs was runny. Likewise in the menu, hongkue, a kind of rice-stuffed chicken steamed for a long amount of time, should be ordered one day in advance. That was what my husband really wanted to try because his dad, who passed away last year, made the best hongkue. My top picks from all that we ordered were siomai and kwekeng with the accompanying sauce.

Locals go there to eat pancit and siopao, but kwekeng, according to manong Vic, is bought in bulk as pasalubong or sent to Bigueños living in Manila.

Ilocanos who grew up wishing pancit instead of spaghetti, will always feel the nostalgia of good old Chinese food.

Sanitary’s  well loved kwekeng.

Sanitary Restaurant 18 Gen. Luna St., Vigan, Ilocos Sur, Philippines

Sanitary Restaurant exterior photos by Reny and Brandon Tan
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2015

While talking to restaurateur Sam Blas the other day, it dawned on me that I haven’t really given Amare la Cucina a fitting tribute it so deserves. I was with the FoodPrints team in Baguio when they shot Chef Sandy and Ali with the owner and staff of Amare tossing pizza dough. A great pizza starts with its crust; I had a pizza overload, I forgot the names of all the pizzas that came fresh from their custom brick oven. Because of its novelty, perhaps, it was the pâtê pizza drizzled with truffle oil that crowned my Amare experience. It could have been too rich and cloying (in the mind), but it was a pizza that you’d want to have again and again. And it’s not that expensive like the name implies (it is around 600 for the pizza size in the pics). It came by accident, friends insisted that they include it in the menu, according to the young owner Edmark Lester Bustos. We also had ribs and frutti di mare.

Jennie Celdran and son Powee and FoodPrints director Cris Sevilla-Bilbao.The pâtê with truffle oil pizza.

You can have craft beer specially bottled by the Baguio Craft Brewery, another interesting place to hit when in Baguio.

Located inside Albergo Hotel, between the touristy Mansion House and Mines View Park, Amare is quite spacious. I definitely recommend the restaurant to the hearty eaters.

Nutella pizza that I failed to try.

Amare la cucina Albergo Hotel #1 Villamor Drive, Brgy Lualhati, Baguio city, Philippines 0916 332 1522

Third photo by Powee Celdran
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2015

Southerner Chef Kevin Mize brought the regional American Southern cooking he grew up with to Baguio as he chose to live in the Philippines yet. Ozark is a city in Arkansas. What is notable about Southern food? It is labelled comfort food, also known as soul food. Southern cuisine comes from a mix of old world cooking (such as African American, English, Scottish, Irish, German, French, and Native American, Cajun, Creole, Caribbean). At Ozark, Chef Kevin puts his own twist to the classics.

The Ozark menu consists of pulled chicken or pork, meat loaf, pork chop, grilled rib eye steak, fried chicken with biscuits, and sidings that you can choose from among coleslaw, New Orleans dirty rice with liver, house made fries, mac and cheese, fried green tomatoes, etc.. Desserts are so interesting. I tried at least the durian cheesecake (something with a local twist), dark beer cheesecake and what I liked best, the New Orleans bread pudding – very dense with good bread and the right sweetness.

Ozark Diner is located in a residential area at the back of the St. Louis University in Pacdal. Ambiance is modern and quite low key for a diner.

Brining is one technique Chef Kevin uses for his chicken. Caught him preparing black eyed peas (the exact utong we have) and I was curious how it would taste like as the Ozark signature siding. He adds ham hock to his black eyed peas, which makes no resemblance at all to the local utong with bagnet because we put an exclamation point to the dish with a dash of fish paste..

I had pork chop. It was a little drier than I expected. I regret not trying the meatloaf coz I read rave reviews about it. I have a definite restaurant list whenever I travel to Baguio. Ozark now makes that list.

Bye for now, I have a trip to catch, I’m leaving for yet another FoodPrints shoot. Enjoy your weekend, dearies!

FoodPrints Ozark Diner BTS.

Ozark Diner 2 Bear’s Trail cor. Bareng Drive, Baguio, 2600 Benguet, Philippines

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2015

If Brandon and I are eating out, we both have to agree on the choice. Location comes second. And because I also invited Chin, her say counts as well.

Todd English Food Hall has been around for a year in Manila. Rock star chef Todd English and son Oliver, and seasoned Filipino restaurateur Ricky Dee and son Eric set up the Todd English Food Hall Manila at the SM Aura Premier. Well, I haven’t been to New York, but the Manila Todd English Food Hall traces its roots to The Plaza hotel. Both the New York and Manila spots were framed by well-known architects, Jeffrey Beers and Ivy Almario respectively. The ambiance is upscale, but not in an intimidating way. The vibe is youngish if you were to ask me. It is perfect for families, dates and intimate functions. The menu is very diverse likewise. Themed food stations add to the decidedly current makeup.

My first pick, a duck confit dish, was not available, so we agreed to eat light, like just appetizers, and go on with our food adventure at other restaurants in SM Aura. From the Raw Bar, 40 PHP per oyster in a half shell is steep if you’re imagining an oyster fiesta. Notably, however, prices are generally modest (about 600-1200 PHP per person for a good sized meal). Going back to the oysters, they were spiced with a hint of Tabasco, perfectly succulent and sweet with just a squeeze of lemon (forget the vinegar dip!).

We’ve heard enough about deconstructed creations. There’s also compressed, like the salad, which was wrapped in a slender slice of watermelon. So much roughage in this, you’ll discover arugula, besides the orange wedges. I like the combination, actually, even if Brandon says it’s on the bitter side. I got a tiny piece of seared foie gras (from the list of add-ons) just to tease the palate (we divided it into 3, btw). Between the two pastas we had — smoked salmon and caviar spaghetti, and goat cheese ravioli —  it’s the ravioli saturated in beet that gets high points. It’s an unexpected weave of different subtle farmy flavors. True to form, the Todd English cuisine is in a good position between rustic and gourmet, and simple and mosaic.

Service was pleasurable. Though the place was full, I asked if we could be seated at a well-lighted table, and they moved us to the next available spot. Staff were also helpful with queries.

The chocolate lava cake was inviting , but we had other plans for dessert.

Todd English Food Hall Manila
5th level, Skypark SM Aura Premier, Bonifacio Global City, Taguig
Tel. No.: (02) 621 4002

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2015