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Cafe Inggo: Food for the senses and for the soul

After Sunday mass last August 13, Ate Fely (my cousin) and I chanced upon Cafe Inggo located within Sto. Domingo Church’s compound (right where a coffee shop used to be). It was a welcome sight since it was already past lunch time so we didn’t have to go far for sustenance.

The monochromatic color scheme and minimalist interiors plus classical music is very inviting (they had not installed the stained glass art of religious images on the fan windows yet on our first visit; this post is a combination of three visits). There are framed photos of the La Naval, old churches, and of St. Dominic or Sto. Domingo hence the cafe’s name ‘Inggo,’ on the walls. A bust relief of ‘Inggo’ also sits atop a wall seemingly watching over the place.

We sat on the corner where the image of The La Naval was placed. You can click on each photo below to see more of the interiors and decors to get a feel of the cafe’s ambiance. Here’s my Instagram link also which has a short video of the place: https://www.instagram.com/p/BYVCIwvnDpu/?taken-by=urmajestysire

Since we ate a very light breakfast to catch Sunday mass, we opted to have choices from their all-day breakfast favorites. I ordered the Pampanga Pork Tocino and Ate Fely ordered the Batac Longganisa. Each All-Day Breakfast Favorites meal is served with garlic rice, two eggs of choice, relish and coffee.

Cafe Inggo’s Pampanga Pork Tocino breakfast all day meal

Cafe Inggo’s Pampanga Pork Tocino (Php200.00) – their tocino is flavored just right, fork-tender and generous in serving. Paired with warm garlic rice, eggs and relish made of tomatoes & onions and its breakfast that I would like to have even for dinner!

Cafe Inggo’s Batac Longganisa breakfast all day meal

Cafe Inggo’s Batac Longganisa (Php200.00) – had a bite of their longganisa and its really delicious! Authentic Batac longganisa for breakfast or any time of the day right in the heart of Quezon City.

We met Chef Mabel Martinez who said they are still on their soft opening and due to launch formally on  Sept. 08 in time for Mama Mary’s birthday. She told us that their ingredients are freshly and locally sourced from different parts of the country. Different food items are also available for take out like guyabano juice concentrate, banana bread, cookies and other pastries which always sell out fast. They will eventually add more on the menu such as grilled food and drinks such as frappes added Chef Mabel. But what got us more excited is their year-round puto bumbong and bibingka also set to launch on Sept.08.

As I said, this post is a compilation of three visits so here’s the 2nd visit.

Two days later was the feast of The Assumption of Mama Mary so Ate Fely and I dropped by Sto. Domingo Church first and planned to go to Assumption Church in Malate. But after two to three attempts, we couldn’t get a Grab ride. We thought maybe it was already late afternoon and decided to cancel going to Malate. We initially wanted to hoard este, buy banana bread, cookies and crinkles again but decided to have early dinner at Cafe Inggo. We ordered their ‘Sinigang na Bagnet’ and Spaghetti Meatsauce pasta.

Cafe Inggo’s Sinigang na Bagnet

Cafe Inggo’s Sinigang na Bagnet (Php280.00; good for 2 pax) – their version consists of melt-in-your-mouth pork ‘bagnet’ or pork belly with fresh vegetables in a rich tamarind sauce. I highly recommend this dish and do take your time, savor it with a cup (or two) of steamed rice.

Cafe Inggo’s Spaghetti Meatsauce pasta

Spaghetti Meatsauce (Php150.00) – who doesn’t like pasta right? Their version has generous meat chunks, al dente pasta coated with balanced tomato sauce flavor served topped with parmesan cheese with toasted bread on the side. Its great as a snack and a surefire hit with kids too.

Now on the third trip, after Sunday mass last Sept. 03, we tried their Ilocos Bagnet and Chicken Galantina.

Cafe Inggo’s Ilocos Bagnet

Ilocos Bagnet – their version is crispy fried pork belly with a side of bagoong or shrimp paste with minced tomato and onion. Though fried, their bagnet is not oily and every bite is crispy-licious! Pairing it with shrimp paste is a good call because it enhances the flavor of the meat. Their shrimp paste is not salty, more like a combination of chunky tomato salsa and bagoong. Another dish I highly recommend to experience with a cup of steamed rice (or two).

Cafe Inggo’s Chicken Galantina

Chicken Galantina – their version is served as sliced stuffed chicken in a creamy white sauce. The chicken slices are fork tender and packed with ingredients. I like their sauce which is a flavorful combination of cream, butter and mushrooms. Also best with a cup of steamed rice (or two).

~ More after the jump ~ Continue reading “Cafe Inggo: Food for the senses and for the soul”

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Meat Slut: Of sous vide cooked then torched steaks, Robuchon mashed potatoes, and much more!

Meat Slut’s ‘soud vide aquarium’ maintained at 54 degrees

What makes Meat Slut different from other steakhouses? Well, they cook their meats sous vide first at 54 degrees for 72 hours. And what difference does that make? The meat is slowly cooked on the inside that even after cooking over fire, it remains soft and juicy.After soaking the meat for 72 hours at 54 degrees, it is placed on a rack then ‘torched.‘ The result is soft smoky juicy meat with no charred, hard-to-chew parts in every bite.

Meat Slut’s 54 degrees Sirloin
Meat Slut’s 72 Hours Rib Short Plate

Steaks – Choose from; 54 degrees Rib Eye (Php800.00), 54 degrees Sirloin (Php450.00), 72 Hours Rib Short Plate (Php380.00); each order is served with your choice of either rice or umami corn, Robuchon mashed potatoes or french beans. *Best paired with a glass of Merlot (Php150.00)

~ More after the jump ~ Continue reading “Meat Slut: Of sous vide cooked then torched steaks, Robuchon mashed potatoes, and much more!”

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Fishermall Chinese Banchetto: The place for your street food cravings all week long and more in Quezon City

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Fishermall’s Chinese Banchetto | crispy crablets, calamares, crispy tawilis and fried shrimps | All rights reserved

There are times when you have a hankering for Pinoy street food but thing is, most foodie haunts and food parks are only open during Fridays to Sundays. Well, Fishermall’s Chinese Banchetto (which started out as a Chinese New Year Banchetto, hence the name) is open daily from 4:00pm to 10:00pm. They have a wide array of Pinoy street food staples like kwek kwek, isaw (and other for grill/barbecue pork & chicken parts), chicharong bulaklak, calamares, crablets, lumpia, siomai even crispy shrimps and tawilis.

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Fishermall’s Chinese Banchetto | pizza & pasta galore | All rights reserved

There’s also a pizza & pasta stall wherein for just P100.oo you can avail of a piece of deep dish pizza, pasta and cold drink of your choice! Talk about budget carbo-loading ei!

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Fishermall’s Chinese Banchetto | crispy crablets, tempura, chicharong bulaklak, calamares and kwek kwek | All rights reserved

What I really like about the place is that the the tables and chairs are sturdy and not the usual plastic type which is woobly; its situated beside the mall which covers heat from the sun; they have live music after 6:00pm; the stall owners cook & deliver the food to your table; plus the cleanup is fast so there are no smelly and sticky tables.

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Fishermall’s Chinese Banchetto | isaw, addidas (chicken feet) and other pork & chicken parts for barbecue | All rights reserved

Read more after the jump

Continue reading “Fishermall Chinese Banchetto: The place for your street food cravings all week long and more in Quezon City”

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Racks: Coming back to that hickory smoked flame-grilled, fall off the bone ribs goodness and more!

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RACKS | Southern Favorites | All rights reserved

Bit of trivia before the food review: During the ’90s RACKS was the ‘it’ place to eat with family and friends. Their hickory smoked, flame-grilled, fall-off-the-bone ribs were an instant hit and lines during lunch and dinner were proof of its goodness. But in 2006, Wellington Soong (owner of Jaguar dealership in PH) sold it to Cavallino Inc. owned by the Prieto family (owners of Shakey’s and Dunkin’ Donuts in PH) and managed by Leopoldo ‘Chukri’ Prieto III. It has undergone a rebirth since but that uniquely flavored rib goodness remained and now, joined with a few delicious additions to the menu. Now on to the food!

We went to their Greenhills branch for late lunch to celebrate my cousin’s birthday. We haven’t gone to Racks for years and seeing some changes in the branches and menu, decided to give it a go.

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RACKS | Hickory Smoked Ribs & Southern Fried Chicken | All rights reserved

Southern Favorites (P1,485/4pax) – I chose this because the classic ribs are there with the Southern Fried Chicken which foodies say are really good. It comes with a half rack of classic pork ribs, 4 pieces (half) of Southern fried chicken, a choice of two large side dishes and a pitcher of soda.

The Ribs were as good as before especially with a dab of their special sauce. Brought back memories of weekend eats. I’m so glad the Prietos ‘saved’ this food chain and kudos to maintaining its unique flavor and quality!

The Southern Fried Chicken is really good! Its not oily, its crunchy but not crumbly with excess batter. Then you get to that warm and well-seasoned soft fleshy meat on the inside. Its almost a sin if you eat it with the gravy/ketchup because – you really don’t need it. Oh, and eat with your hands! Its fried chicken!

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RACKS | Southern Fried Chicken | All rights reserved

We had the Potato Salad and Coleslaw as side dishes but those were a bit of a let down. Continue reading “Racks: Coming back to that hickory smoked flame-grilled, fall off the bone ribs goodness and more!”

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Greek Kos Ouzeri: Authentic, fresh Greek cuisine by Chef Mats Loo of First Gourmet Academy

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Kos Greek Ouzeri | Chef Mats Loo demonstrates how to prepare a cocktail with ‘ouzo’ | All rights reserved

A few weeks ago I had lunch at Kos Greek Ouzeri with good friend Alfred and met Chef Mats Loo. It was such a great foodie experience that spreading the word about their authentic Greek cuisine became quite a personal mission. So went back with foodie friends for them to experience authentic Greek cuisine as well. I have a post about my initial visit (link here: Kos Greek Ouzeri: Authentic Greek Cuisine in the heart of Quezon City but this post is more extensive (read: more ‘drool-worthy’ dishes so caveat, do not read with an empty stomach hehe!)

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Kos Greek Ouzeri | Cheers with ‘ouzo’ | All rights reserved
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Kos Greek Ouzeri | Chef Mats Loo’s explained each deliciously fresh dish | All rights reserved
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Kos Greek Ouzeri | Mezedes | All rights reserved

Mezedes Samplers with unlimited freshly baked breads (Sampler of 3 P250; Sampler of 4 P325; Sampler of 5 P375). Some dip choices are: Melitzanosalata (P195) – roasted eggplant with garlic, white wine vinegar, olive oil and lemon juice; Tzatziki (P175) – yogurt cucumber dip flavored with garlic, dill, olive oil and lemon juice; Hummus (P165) – mashed cooked chickpeas, blended with tahini, olive oil, lemon juice and garlic; Artichoke Spinach Spread (P175) – mixed artichoke, spinach and cheese dip; Roasted Cauliflower and Garlic Spread (P135) – blended cauliflower and garlic with mixed herbs and spices; Tyrokafteri (P170) – whipped Greek feta cheese and roasted bell pepper, etc.

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Kos Greek Ouzeri | Salata | All rights reserved

Kos Salata (P350) – mixed greens with sun-dried tomatoes, dried figs, caramelized nuts, cheese and grapes tossed with honey-grape vinaigrette

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Kos Greek Ouzeri | Chicken Souvlaki | All rights reserved

Chicken Souvlaki (P350)- skewer chicken meat with roasted vegetables, yogurt and garlic sauce and red bell pepper sauce. They also have Lamb Souvlaki (P495) and Pork Souvlaki (P370)

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Kos Greek Ouzeri | Keftadakia | All rights reserved

Keftedakia – meatballs with herbs and spices served with lemon and yogurt dip

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Kos Greek Ouzeri | Bourou Borou | All rights reserved

Bourou-Bourou (P165) – vegetable soup with pasta and croutons

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Kos Greek Ouzeri | Soutzoukakia Smyrneika | All rights reserved

Soutzoukakia Smyrneika – sausage-shaped meatballs cooked in spiced tomato sauce

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Kos Greek Ouzeri | Lamb Fricasse | All rights reserved

Lamb Fricasse (P380) – lamb cubes braised with white onion, ouzo, leeks, lettuce and potatoes

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Kos Greek Ouzeri | Spanakopita | All rights reserved

Spanakopita – spinach pie made with layers of filo pastry, spinach, onion and feta cheese

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Kos Greek Ouzeri | Spanakorizo | All rights reserved

Spanakorizo (P135) – orzo pasta cooked with onions, spinach and mixed with feta cheese and herbs

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Kos Greek Ouzeri | Pastitsio | All rights reserved

Pastitsio – layered tubular pasta with meat and tomato sauce topped with bechamel sauce

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Kos Greek Ouzeri | Lokoumades | All rights reserved

Lokoumades (P110) – fried dough bathed in sweet syrup and sprinkled with cinnamon and walnuts

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Kos Greek Ouzeri | Galaktoboureko | All rights reserved

Galaktoboureko (P180) – Greek custard pie in filo pastry sheets covered with honey syrup

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Kos Greek Ouzeri | Greek Coffee | All rights reserved

Greek Coffee (P125) – authentic Greek coffee is perfect paired with one of their delicious desserts

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Kos Greek Ouzeri | Greek Cardamom Iced Tea, Tarragon Lemonade and Basil Lemonade | All rights reserved

Greek Cardamom Iced Tea (P75 per glass / P120 bottomless), Tarragon Lemonade (P75 per glass / P120 bottomless) and Basil Lemonade (P85)

More infromation: Kos Greek Ouzeri is located at the Ground Floor, UP Town Center, Katipunan Avenue, Diliman, Quezon City; Phone number 02 2469069 ext:182 (Table booking recommended)