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.
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)
Cousin Ate Fely and I dropped by this Korean Cafe/Bakery a few days ago. Couldn’t decide which among their fare to try because everything looks yummy. Hoarded este, picked a few items to-go which were all yummy! Will go back to try their bing-su and other bread and coffee too!
Last month, amidst the hustle and bustle of the holiday season, had the chance to finally try Luna J Filipino Gastropub – twice in one week. The first time was a weekday when my cousin and I squeezed in some salon time and grocery shopping that day and looked for a place for late lunch and the second time we had my sister along for our cousin’s advance birthday dindin. That said, let’s get to the food!
Luna J’s Binagoongang Baboy – Hailed by foodies as one of their best (next to Kare-Kareng Bagnet) has a perfect balance of the saltiness of the bagoong (shrimp paste) and the green chili. It is also not that oily which rendered the vegetables still full to the bite. It comes with steamed rice and a side of blanched carrot sticks, broccoli florets, string beans and corn kernels.
Luna J’s Kare-Kareng Bagnet – Most Filipino restaurants now have their version of this dish, but what I like with Luna J’s version is that the bagnet comes in crunchy bite size pieces, in a bed of blanched vegetables then covered with a blanket of kare-kare sauce just before they serve it. The difference is that you don’t have any difficulty cutting the meat, the vegetables aren’t soggy and the bagnet stays crunchy because its not drenched with sauce for a long period. The serving is good for 2 persons, which is best eaten with a side of steamed rice and of course, some bagoong.
Luna J’s Tocilog – If you want a hearty Filipino breakfast after a good run or out on a Sunday brunch after church then this is one dish I would recommend. You’ll get your protein and carbohydrates requirements in one delicious plate, or share it with a loved one while chilling. The tocino meat is tender and does not have that salitre (Prague powder 1 or potassium nitrate used as meat preservative) taste. It comes with a side of fried egg, itlog na maalat at kamatis (salted egg & tomato salsa), atchara (pickled green papaya) and garlic rice.
Luna J’s Daing na Bangus – Another Filipino breakfast favorite is daing na bangus (butterflied & deboned milkfish marinated overnight in vinegar, salt, crushed peppercorn and garlic) and if you want to satisfy your craving for that home cooked taste, then Luna J’s is the place to go. Crunchy meaty fish goodness that you may opt to dip in some vinegar with chili sauce or soy sauce with a squeeze of calamansi. Comes with a side of steamed rice and veggies.
Luna J’s Sago at Gulaman– One of the best versions that I have tasted! It comes in a tall glass filled with soft sago (pearls made from the inner part or pith of the palm tree), gulaman (dried seaweed made into jellies or flan) and arnibal (caramelized brown sugar syrup) with just the right amount of water and crushed ice then topped with a drizzle of milk and some red gulaman. Its not that sweet and the flavor is not washed out by the water or ice when it melts. Its actually a snack in itself, a sure favorite thirst-quencher and a definite drink to have along if you want to try their Filipino snack delicacies like leche flan (caramel flan or pudding) , palitaw (chewy rice cake covered with sugar, grated coconut and toasted sesame seeds), ube (purple yam), etc. Continue reading “Luna J Filipino Gastropub: That home cooked Filipino food plus beer!”→
My cousin and I went for a stroll at SM North EDSA and thereafter, decided to have an early dinner. We went around looking for where to eat, maybe try a new restaurant. But it was a Sunday so most restaurants were packed but we didn’t want to have fastfood. We were on our way to just maybe grab a sandwich when we chanced upon what I saw last June, that a new Taiwanese restaurant was to open – Fat Fook Taiwanese Kitchen.
Upon entering Fat Fook Manila, the Interior Designer in me was curiously interested with their lighting fixture. Blue and white bowls were attached thru (electrical) poles with light bulbs and hung upside down. Really nice concept!
It was their opening day/soft opening and didn’t really expect to be seated soon since the place was abuzz. Luckily, we were ushered straight to a booth and handed menus by their courteous staff. I like their booths also with the interesting pattern and color combination, very comfy too.
They have a concise choice menu but if you’re such a foodie, you’ll probably take time to decide which one to try out because everything looks good. Aside from their staff being fully aware of their dishes (and patiently answered my questions), I appreciate that they tell you how long it takes for the food to be cooked and once served, they’ll ask you if everything’s in order or if you need anything else. Our order as they said will take about 10 to 15 minutes but it was served in 10 minutes.
With the pouring rain, we wanted to get home the soonest. So we decided on a soup to warm us up first and ordered the ‘Spareribs and Radish Soup’ since our original choice of their wanton soup which also looks so delicious would be too much of a serving. That was what we thought. Because even if this soup is a solo serve, it had generous servings of spareribs and radish, plus the broth was so flavorful! Truth be told, an order of spareribs soup and a cup of rice is a good combination for a quick and hearty meal.
We ordered their highly recommended ‘Chicken Chop’ and two plain rice bowls for good measure. This was a delightful combination of meaty chicken, and I mean really thick strips! Its crunchy but with no trace of oil, surprisingly juicy inside and seasoned quite nicely, no overpowering flavor. Their serving is definitely good for sharing. I also would like to add that their rice aside from being served steaming hot, is so yummy.
‘Crabs’ (*price varies at market price) by Blue Posts Boiling Crabs and Shrimps are huge, meaty and flavorful! You have a choice to have it cooked ala ‘Blue Post Boil,’ ‘Garlic Fried’ or ‘Sambal’ and at regular, mild or hot & spicy flavors – best dipped with their choices of native ‘suka’ like ‘sinamak’ or local vinegar.
‘Shrimps in Cajun Special Sauce’ (P573/pound) by Blue Posts Boiling Crabs and Shrimps are grilled King Prawns marinated in their special Cajun Spice Sauce with a mix of African lemon, fried garlic and slices of spring onion. I can eat this every day!
Blue Posts Boiling Crabs and Shrimps is has become synonymous with good (sea)food in Davao. But fret not fellow foodies! No need to fly to Davao to savor their famous seafood fare. They will open at the 4th floor of SM North, The Block on August 26! There’s also news that they will open another branch at SM MOA before the year ends.
Chimara (Kye – Ma – Ra) from the word ‘chimera’ which means ‘an impossible dream’ because their mission is to defy the odds to provide delicious food that cares for your well-being.
Liked this salad because of the balance of sweet and savory flavors! ‘Pepper Maple Chicken’ Php220 Wrap/Php210 Salad (maple-marinated grilled chicken, slices of apple, cucumber, carrots, raisins and sunflower seeds on a bed of lettuce served with pepper maple vinaigrette)
Tasted and liked this ‘Faux Beef Salpicao‘ Php170 Panini/Php180 Rice/Php180 Pasta (specially-marinated faux beef sautéed in garlic aioli sauce topped with garlic; you can have it in a panini, with rice or pasta).
I asked if they use the latest form of soy protein which is better in texture and taste before I took a bite. Indeed they use it and the taste, texture and flavor is so much better. Its so flavorful and ‘meat-like’ to the bite that you’d forget its ‘faux beef.’ I highly recommend it if you are trying to eat healthier, for starting your kids have a healthier palette, after workout for gym buffs and for students who need protein, this is packed with it minus the heavy tummy feel.