And just like that, the first 14 days of 2015 has already gone by. 

But before everything else, BELATED HAPPY THANKSGIVING, MERRY CHRISTMAS, and HAPPY NEW YEAR TO ALL!!! Hahaha! :D

I know I've been super delinquent with the blog lately, but my appetite continues to be very active and I hope you are all following me on Instagram or Facebook (or both!) to see how hardworking my stomach has been.

Thank you to everyone who checks back religiously, who shows much concern, including the reader who sent me this very sweet message sometime in July:

"Hi Jin, your last post was on May 15. Are you not interested anymore?"

Hahaha! You made my day! Thank you, I appreciate you sincerely, and YES, I am still very interested! I miss writing here and I promise to find time to do it more often.

And to the person who asked if I am open to selling this blog, sorry, ask me again next year, or next decade, or never! But thank you so much for your interest. :)

You see, 2014 was a very meaningful year for me. I experienced so many new things, met so many new people who have now become good friends, reconnected with old buddies and relatives, revisited a few cities that I miss, found myself, lost myself, and found myself all over again… Life is a never-ending cycle of good and bad, successes and failures, binge eating (success) and dieting (FAILURE!!!), laughters and tears, hellos and goodbyes. 

Looking back at these moments makes me realize what a full life I have and how lucky I am to be surrounded by people who mean the most to me, who appreciate me back, understand me, and love me despite me being me. Yes, I can be a pain in the arse, too. Lol. :P

Sharing with you just a few of the very many blessings that made 2014 a year I will always cherish.

Celebrating the 100th Birthday of our great grandma who we all love and lovingly call Lola Lola. ♥
(See post here) 

And Gwama's 86th. She dyed her hair black especially for this occasion. 
Too precious!!! :)  (See post here) 

The parentals letting me third-wheel on their Valentines dinner YET AGAIN!
(See post here) They hope to get rid of me this year.  

Auntie Juliet's surprise birthday party in Hong Kong where Uncle Nelson sang to her and 
delivered a heartfelt speech that brought her and every one of us to tears. ♥
I cried a bucket. 

Snowshoeing with Frances in Capilano hoping to see a grizzly bear… but didn't. 
We still had lots of fun anyway. 

Scoring the very last piece of Thomas Haas double-baked chocolate almond croissant. 
It was SOOOOO GOOD I would go to war just for a bite!

Eating the whole Vancouver starting with the famous Alaskan king crab at Sun Sui Wah.
I also had very delicious meals at Wildebeest, L'Abattoir, Chambar, Vij's, Bin 941, Lupo, 
Hawksworth, and discovered so many cool coffee places.

Playing with snow and making a snow angel up in Whistler

Catching up at Joe Fortes with my cousins Kristie and Kneisha who I haven't seen in ages!
The last time I saw Kneisha she was only 2 years old, and now she is a full head taller than I!!!

A quick trip to Seattle's Pike Place Market where I had the tastiest clam chowder and
the creamiest greek yogurt in my life

Stopping to smell the… umm… broccoli at Butchart Gardens

Being welcomed by my San Francisco family the very first day I arrived with a super 
lunch at R&G Lounge. Think fried crabs, miso codfish, prawn salad, beef brisket… 
followed by ricanelas ice cream at Bi-Rite, coffee at Ritual and Four Barrel, and
a splendid dinner at State Bird Provisions. And that was just my very first day!

But some of my best eats in the city were home-cooked meals by Uncle Ricky and
Auntie Connie. This steak is better than some of the top steakhouses I've tried and
believe me when I say I've tried A LOT. There's also Uncle Ricky's fall-off-the-bone
tender ribs, homemade pizza from scratch, Auntie Connie's tonkatsu, beef satay,
and chicken soup which did incredible things to my soul. 

Lunching at Cotogna with my good friend Rheena, maker of the best Tres Leches in the world!
She is also the amazing baker behind all the celebration and wedding cakes at Pastrychik.
Check out her beautiful creations here. I am so very proud of this woman! 

Going back again and again to the Ferry Building and discovering something 
new each time. This is my ultimate favorite place in San Francisco!

Nice dinner date with myself at Quince where I had the full tasting menu
(and more!) complete with wine pairing. (Don't worry, I Uber-ed myself home.)
I was also given a tour of the kitchen and wine cellar by Chef Michael Tusk
himself! Woohoo! 

Napa Valley and all the winesssssss that made us smile like this. I went back twice this trip!

Dinner at TBD and Parallel 37 with a special couple I will always have a soft spot for. 

My first and only kiss of the year. Hahaha!!!

Thursday nights at the California Academy of Sciences. The museum turns into a party place 
with live music, drinks and dancing. I thoroughly enjoyed this and I was all by myself. 
I highly recommend it to all the people visiting San Francisco.

Spontaneous visit to Virginia that extended my US trip to almost 2 months! But I am so glad I went. 
I was able to spend Mother's Day with my sister and her beautiful family. This is us at Ruth's Chris
where I was also given a rose because the server mistook me for a mother! Wahahaha!!!
At least it came with a $25 gift coupon. Lol.

Discovering adorable coffee houses like this. Yes, in Virginia!!!

Visiting Washington, DC and the Holocaust Memorial which tore our hearts into pieces

Giving thanks in prayer

Feeling like a kid again at Hershey Park. We rode roller coasters, 
ate junk food and drank Godiva chocolate milkshakes!

Watching my niece Rochelle perform in school. She played the violin like a pro!

Home-cooked meals by my brother-in-law Ryan. He baked pandesal, which I
sorely missed after one month in the US, his famous herbed rack of lamb, 
  crisp-on-the-outside soft-on-the-inside waffles for breakfast, and my sister 
fed me her super creamy chicken curry with mashed pumpkin even if I 
insisted I wanted that bed of spinach only. They spoiled me to obesity.

Lunch date with the sister, just the two of us. ♥

  Spontaneous visit (again!) to LA where Uncle Patrick, Auntie Vangie and Marvin took me to
Mozza, Lady M, Tar & Roses, Langers, Porto's, Mastro's, Bruxie, and The Getty Museum 
for a little culture. I tried my best not to eat the paintings. Hehehe.

Stenie and Joseph who drove almost 2 hours to pick me up for lunch. I think we ordered 
everything on Ojiya's menu and managed to finish all of it, too! It was the first of our many
meals together including four eat-like-there-is-no-tomorrow dinners in Taipei. BURP!

The new parents, my cousin Joy and her husband Charlie, who welcomed me into their 
immaculately tidy home and toured me around OC where we had Taiwanese breakfasts,
shabu-shabu, bubble tea, a deadly peanut butter jelly burger at 50/50, and Bruxie again
because I loved their waffles so. I also came home once to a neatly folded pile of laundry
on my bed care of Charlie. OMGGGGG!!! He saw everything! And I mean EVERYTHING!!! 
Eeep. (He was cool about it, too.)

MEATing with Achi Chris, Ahia George and the whole family over a Korean feast. 
We are a carnivorous bunch and obviously, we were all in beef heaven! Moo!

Japanese izakaya with Achi Rowena and Ahia Joel, after which we indulged in
refreshing Taiwanese shaved ice desserts at Snow Station. 

My first ever Boiling Crab experience! And yes, it lived up to all the hype and was worth
the 1.5 hours wait! With me is my high school best friend Jen's mom, Tita Tess, who still 
thinks of me as a kid, so yes, she brought me to the happiest place on earth where I
wore a Mickey Mouse headband and took one million photos! :)

Dear Travel Angel, please bless me with more trips this 2015 and 
the next 60 years. Thank you!!! Mwah!!!

Traveling to Tokyo alone and stopping random strangers at the Tsukiji Metro to take 
a photo of me doing this.

Gaining 8 lbs during 9 days in Tokyo - a new record high even for me! 
I had excellent meals this trip, thanks to months and months of thorough research. 
 I'm still on Day 4 of 9, but if you're interested, you can get tips from my first few days
of eating by clicking here. It's my little gift to all of you. ;)  My best meal was at DEN
where Chef Zaiyu Hasegawa served me his version of "DENtucky Fried Chicken" 
adorned with a Philippine flag! I felt so special! 

Meeting up with my Instagram follower Val who is also from Manila but
is now based in Tokyo. Between the two of us and Baby A (who didn't 
really contribute much except provide loads of cuteness), we shared
2 desserts at Toshi Yoroizuka and 3 cakes at Harbs. Life is sweet!

Singapore weekend getaway with Ahia Emil, who is, for the nth time, MY COUSIN!!!
So hold off the congratulations, you guys! We both love flowers and we both love to eat! 

Proof that I love to eat more than he does! Hahaha!
This was taken at Flint in JW Marriott on another one of our weekend trips to Hong Kong.

Celebrating August birthdays with a very special and rare moment my high school
barkada is complete. We've known each other since waaaay back and the friendship
we share is irreplaceable and will never age.

HAIRY CRABS!!! FIVE IN ONE NIGHT!

Get together with my father's side cousins over Pepita's truffle lechon, balut salpicao, 
salted egg prawns, iberian chicken, and special carabao milk guinataan.
Mental note to self: Must do this more often. 

Visiting National Palace Museum in Taipei for the very first time. (Can you believe it???)
I saw the famous Jadeite Radish, the Bell of Zhou… and just too many mainlanders. Ugh.

Having my favorite Shin Yeh oysters twice in a trip was one of my biggest joys last year.
Call me shallow, but it's true! I also discovered countless new restaurants and cafes
in Taipei and I'm excited to share them all with you. Soon! ;)

Our "Love Food" Group - my favorite people to eat with, talk food with, fantasize about
food with. I had the best time with them at a potluck dinner we planned for 10 people,
and not surprisingly, we brought food enough to feed an army! 

My baby sister Jamie opening her Tweedle Book Cafe, an old house that
she converted into a space where people can enjoy two of her favorite
things - books and hot chocolate. There is also a secret underground bar
where you can enjoy two of her husband's favorite things - wine and steak!
It's a fabulous concept and the only one of its kind here in Manila.
Do check it out! 106B Scout Gandia, Quezon City. :) 

Seeing my favorite kids again before the year ended! YAY!!!!!!!!!!!

My brother JR and Kim. The most beautiful wedding.
Full of emotions, laughters... 

… and tears of joy.

My Family, finally complete!  ♥ ♥ ♥

Because my sister Jerrilyn, her husband Ryan and their kids live all the way in Virginia, it was the first Christmas and first New Year we spent together as a complete family in a very, VERY looooooooooong time. The get-togethers never seemed to end.

And we cherished every single moment of it.

Unfortunately, at some point, all good things must come to an end. Work resumes and the kids need to go back to school.

It was painful and heartbreaking when they had to leave.

:-(

But with every goodbye comes the fervent hope that one day very soon we will have our arms wrapped around each other again. 

After all, life becomes more meaningful when you realize that you will never get the exact same moment twice.

Us.

"If there's a master's degree in eating, blogger Jin Perez of Jin Loves to Eat would be summa cum laude. Her stamina and appetite are amazing.

Those who follow her on Instagram know that a day doesn't go by without her checking out a new restaurant, snacking on imported goods or sharing her fruit box for the day.

There are days when she'd dine in all the restaurants in my list in a single day, and still have the iron guts to wipe off a plate of dessert after that. Even I can't keep up with her eating escapades.

Apart from sampling the city's finest food, her palette is seasoned and her journalistic reputation is credible."

- Angelo Comsti, Coconuts Manila

WOW! THANK YOU, ANGELO!!! That introduction made me feel like a million bucks! Lol! :D

In fact, it gave me the same feeling I would probably experience if someone proposes marriage to me. Except no one will want to do it now after reading THAT! Hahahaha!

I had fun coming up with a list of my 5 favorite dishes in 2014 and I hope you'll have as much fun reading through it! :)

Here you go:

http://manila.coconuts.co/2014/12/29/what-jin-loved-eat-2014

My Taipei Top 8

Published on Manila Bulletin Lifestyle, January 22, 2015

In the last four weeks, eight people have already asked me for my Taipei list, the “list” being a compilation of my favorite eating places in the city. After coming back from a trip in Taipei, Tim Yap proclaimed the capital of Taiwan to be the next Hong Kong. Finally, people are starting to notice this gem of a city, which is conveniently a mere two-hour flight from Manila.

That makes me, next to Taiwan President Ma Ying-Jeou and Tourism Bureau Director-General David Hsieh, the third happiest person. After all, Taipei is my birthplace and will always be my second home. And so I am, modesty aside, the best person to ask when it comes to places to eat in around the city. I have many to recommend. The biggest challenge, in fact, is to narrow down the list to just eight because at every corner, in every nook and cranny of Taipei, you will find something interesting and delicious to eat.

For a quick weekend trip though, here are my eight musts. Promise me you will visit each one!

 

Even in winter I brave the unforgiving Taipei weather to enjoy bowls of shaved ice at this dessert institution. My ultimate favorite is the Coffee Sensation, a mountain of featherlike layers of coffee ice with the creamiest homemade milk pudding and the most intensely flavored coffee jelly. Absolutely divine! 

Ice Monster is located at No. 297, Section 4, Zhongxiao East Road, Daan District, Taipei City. Tel: 886-2-8771-3263

 

 

 

 

 

6. PING AN JING CHA SHI (HEIAN-KYO TEAHOUSE)

SWEET SUCCESS

Published on Manila Bulletin Lifestyle, January 29, 2015

The room was abuzz with excitement when I arrived at Makati Shangri-La that Monday morning, The chefs behind the Pastry Alliance of the Philippines were in high spirits, not minding the fact that they were up since 11pm the night before to prepare for the final mock-up of their entry to the World Pastry Cup or Coupe du Monde de la Pâtisserie that happened on January 25 in Lyon, France.

Yes, our country was one of the 21 teams from all over the world to compete at the largest, most prestigious event in the pastry universe. These teams were chosen after more than fifty national selection rounds and four continental selection rounds in Asia, Africa, Latin America and Europe. As Chef Buddy Trinidad, President of the Pastry Alliance of the Philippines (PAP), described, “the World Pastry Cup is like the Miss Universe beauty pageant. It is the whole world competing. Everyone’s eyes will be on us.”

“This dream to join the competition started in 2006. As you know, sometimes dreams don’t come true, but this is a big one that came true for us. To this day we still can’t believe that it’s here, that it is upon us. We thank the Lord for giving us these three talented men to represent us at the competition,” Trinidad added.

The three talented men are Rizalino Mañas, Bryan Dimayuga and Vicente Cahatol, all pastry chefs from Makati Shangri-La.

Each team was given 10 hours to present three chocolate desserts, three frozen fruit desserts, twelve identical plated desserts, one sugar showpiece, one chocolate showpiece, one sculpted ice showpiece, and the newest addition to the competition – a chocolate carving sculpted from a whole block of Valrhona. 

Our Philippine Team’s theme was “Hunting” and each element in the jaw-droppingly magnificent design represented the richness of our country. The Philippine spotted deer seemed almost real and I swear it looked straight at me when I was taking its photo. The details on the female Aeta – her short curly hair, super fine bow and arrow – were spot on. 

Rizalino Mañas, nicknamed Potpot, created the sugar showcase in the form of nature – green leaves and a giant red flower that I could not stop staring at. It was mesmerizing. His plated dessert was a coconut, pineapple and pili nut medley served in a chocolate shell and a side of pistachio micro sponge. I was one of the very lucky few who was able to taste this creation and I immediately declared it a winner after my first spoonful.

For the entremets, Bryan Dimayuga, who also created the female aeta chocolate showpiece, used our very own kapeng barako and added a touch of lemon to give it some kick. It gave me a pleasant surprise.

Vicente Cahatol, born from a family of carvers from Paete, did an amazing job turning the block of Valrhona into a bayawak. It was not displayed at the final rehearsal that day at Makati Shangri-La, but Vic also magically carved two blocks of ice into a male aeta carrying a deer over his shoulders. He only had two hours to finish this at the competition.

“Their jobs are no easy task. We have to give these men credit because it is our first time, and the first time is never easy. There are a lot of things we have to adjust to when we get there. It’s a huge team effort,” said Peachy Juban, one of their very dedicated mentors who also flew to Lyon to cheer them on and give them unconditional support alongside Buddy Trinidad, James Antolin, Dan Basilio, Penk Ching, Jackie Ang-Po and Miko Aspiras of the PAP.

“Our dream is to see the Philippine flag raised in Lyon. We didn’t expect it would happen so soon,” Juban shared modestly.

I personally thought it was about time. After witnessing (AND tasting) their undeniably exemplary talents that Monday morning, I confidently say the Philippines is ready to make history.

“The team spent sleepless nights perfecting everything. It is hard work, but we are here to support each other,” said Miko Aspiras. “We are doing this for our country,” Penk Ching proudly declared.

Even though they did not bring home the medal, Team Philippines is already a champion to all of us.

Team Philippines ranked 12th out of 21 participants and took home the Best Ice Sculpture Award.
WOOHOO!!!!!!! CONGRATULATIONS, YOU GUYS!!! 
You bring our country so much pride!  

Pastry Team PH Facebook Page

Pastry Alliance of the Philippines Website

Pastry Alliance of the Philippines Facebook Page

The Wagyu of All Australian Wagyus

When it comes to quality of beef producers, Down Under is at the top

Published on Manila Bulletin Lifestyle, February 5, 2015

What is better than a wagyu dinner? A wagyu degustation dinner featuring six different cuts of Blackmore Wagyu paired with Moss Wood wines! And that was how I spent last Tuesday night, being wagyu-ed and wined out at Allium.

Please do not hate me, but I just need to add that Australian Blackmore Wagyu is an award-winning producer of 100% full blood wagyu and is recognized even by Japanese chefs to be the only beef outside of Japan that tastes like Japanese wagyu. Love me instead for being the bearer of this wonderful news: Blackmore Wagyu is now available in Manila through Artisan Cellars & Fine Foods. No more need to fly all the way to Australia or Japan for this unparalleled beef experience.

Allium's warm pan de queso is always a welcome treat!

Chef Mark Tan started us off with house-made prawn crackers topped with creamy cauliflower puree and lobster caviar. It was incredible how he elevated the humble shrimp cracker into a luxurious experience. Echoing Town & Country’s Food Editor Alicia Sy, I could have a hundred of this!

The sashimi medley of giant clam, scallop and Santa Barbara uni tossed in a zesty yuzu kosho made my palate spring to life.  With the sweet and fresh seafood, we enjoyed a glass of nutty and creamy Margaret River Chardonnay.

Our first introduction to David Blackmore’s Wagyu was through a beef tartare oshizushi made with hand-chopped wagyu sirloin served with an anchovy-mustard dressing and baby gherkins. A salt-cured quail egg yolk was perched on top, its saltiness and gumminess giving a nice play on flavors and textures. A robust Amy’s Cabernet Blend complemented our first wagyu course.

Cooked slowly over a two-day period was beef neck glazed with bordelaise sauce. The lean meat was crowned with crisp ginger floss and rested on a sweet carrot puree. With this we had the powerful Mornington Peninsula Pinot Noir.

Was I pleasantly surprised by the shortrib! Grilled simply with salt and pepper in the Josper oven, Allium’s cut was unusually thicker than how most restaurants serve this chewier part of beef. But Chef Tan was confident about Blackmore’s quality. “To serve shortib this way, it requires a very special kind of beef,” he said. Ribbon Vale Cabernet Sauvignon Merlot provided a delightful pairing.

The picanha or rump cap was prepared Brazilian style, skewered and grilled until the outer layer of fat began to char and the meat underneath fully cooked. The bright and tangy chimichurri cut through the richness of the beef. Easily one of my favorites of the night.

The olive oil poached ribeye was the perfect balance of flavor and texture. Rich and beefy, tender and moist, the beautifully marbled meat was made even more delicious with Burgundy truffle relish and a dab of fresh wasabi. I sipped on a glass of elegant Moss Wood Cabernet Sauvignon while listening to the oohing and aahing of very happy and satisfied campers around me.

Last, but certainly not the least, was an extremely tender slice of roasted rib cap topped with black garlic sauce. Like magic, the baby just melted in my mouth. I swallowed my own groan of pleasure.

We were served aged comte cheese with housemade Japanese persimmon sauce and treated to a sweet ending of warm Valrhona fudge cake with strawberries and vanilla ice cream.

But please, do not take my word so easily. Read what these chefs have to say about Blackmore Wagyu and then try it out for yourself!   

“Australia has the best beef in the world. You’ve got Wagyu in Japan of course, but that’s a very specific type of beef. In Australia, there’s a huge range of beef, grass-fed and corn-fed. There’s great beef from Tasmania and there are great people like David Blackmore. I’ve seen how good it is and it really ups the ante.” – Heston Blumenthal of The Fat Duck, Berkshire, United Kingdom

“We have just completed a blind test between Blackmore Wagyu Beef and a Japanese supplied wagyu, and I am pleased to tell you that we had a difficult time telling them apart .Bravo!” – Thomas Keller of French Laundry, Yountville, USA

“We appreciate the well-balanced marbling, fine texture, finesse and flavor of David Blackmore’s Wagyu. We prefer the Blackmore Wagyu over other wagyu.” – Ignatius Chan of Iggy’s Singapore

“David Blackmore is not only the leading Wagyu producer in Australia, but possibly the leading wagyu producer outside of Japan. What can you say? Blackmore is in a league of its own. I’ve eaten wagyu all around the world and this is on a par with some of the best in Japan. Perfection.” – Matt Moran of Aria, Sydney, Australia

Chef Mark Tan showing us his Josper oven 

Every chef's wonderland!

Enjoyed the fun and delicious evening with Angelo, Roxanne, Alicia, Nicole and Grace

Blackmore Wagyu is imported and distributed by Artisan Cellars & Fine Foods. Tel: 632 521-7392. Website: www.artisan.com.ph. 

Allium will be serving two set menus on Valentine’s Day: A 7-course dinner with Hokkaido scallops, oysters, Maine lobster, steak, and a few more surprise dishes at P2,700/person; and a 4-course Steak Dinner for two with salad, soup, dessert and two glasses of wine starting at P3,800/couple. Ground Floor, Grand Midori, Bolanos Street, Legaspi Village, Makati. Tel: 632 519-1088

Hi guys! I know I've been missing in action lately, but I am still writing and eating... and cooking!

Sharing with you one of my all-time favorite dishes when I was growing up. Actually, I still love and crave it until now, 35 years old and all, meaning it is perfect for little kids, teens, adults, feeling adults, seniors, and yes, old maids. Lol!

CHINESE SAUSAGE FRIED RICE

It is so very easy to make and this complete meal uses only 8 ingredients! 

Check out the recipe on The Spoiled Mummy blog. Thank you, Grace, for featuring this dish!

Click here to see more easy but yummy recipes by The Spoiled Mummy.

Happy Cooking and Eating!!! :)

I wanted to check out what the Ichiran hype was all about. The Japanese ramen chain
already has an outlet in Hong Kong, but I waited for this Tokyo trip.
Japan is really the best place to do it.

I heard lines can get crazy long. I was lucky the ramen gods were
good to me. Ichiran has many branches around Tokyo and some, 
like this one, is open 24/7. 

The wait was manageable at 11pm. Yes, I was so full from breakfast and lunch and all my 
coffee and donut and bakery stops, I had to push dinner close to midnight! 

You order from the vending machine. Don't worry, there are
English translations and photos to help you with the process.

After you pay it will give you these stubs. I ordered ramen + noodle refill (¥980), 
Osukaran vinegar (¥80), half-boiled salted egg (¥120), and seaweed (¥80). 
Whew! That was easy! 

 The stressful part for me was getting seated, but only because I am the worst with directions! Lol!

 So I pressed the green button for assistance and a nice man came out to escort me to my seat.

It was all individual seating at Ichiran, where they believe the best ramen experience
can only be achieved when nothing separates you and your bowl.
No friend, no clingy boyfriend. Just you and your noodles.

Hangers and tissue. What a thoughtful gesture!

In the toilet were different rolls of toilet paper for different needs.
Another very thoughtful gesture. Lol!

My booth

You then customize your ramen. This is how I like mine.
I highly recommend you copy it! 

Look! My very own water dispenser!

And then the weirdest thing happened.

The wall in front of me opened up and a pair of hands suddenly appeared with my ramen!
WHOA!!! 

And egg

Which I thought could be less cooked

The hands appeared again and again until all my orders were complete

Then I took my first sip and almost hugged the stranger next to me!
THE ICHIRAN HYPE IS REAL!!!!! The tonkotsu broth was extremely rich and creamy,
the pork slices incredibly tender, the noodles long and perfectly firm, and the red pepper
sauce added even more excitement to everything. It was a bowl of heaven and I finished 
all of it, between moans of pleasure, in no time.   

I did not hug the stranger beside me, but I asked him to take a photo of me with my food
so I will always remember this night when i ordered two bowls of noodles and finished both.

How could I not??? Look at the beautiful and springy golden strands.
My stomach was near explosion levels but my mouth refused to stop slurping.

 NO, I DID NOT FEEL GUILTY AFTER THIS.
In fact, I was thinking to do it all over again the very next day.

Which was why I did not buy these boxed ramen to bring home just yet,
so I had reason to come back before my trip ended. Wait for that post! :)

Ahhhhh I was so happily stuffed I practically rolled down the stairs
on my way out.

Ichiran Official Website

See my other Tokyo posts here. 

My stomach woke up feeling painfully full from the previous night's dinner of two bowls of Ichiran ramen, so I decided to keep it light for breakfast the next morning.

Ueshima "Precious Coffee Moments" is a popular local coffee chain that you see quite
frequently around Japan. I've had good coffee memories in its Taipei branches and 
thought I should check out one of the Tokyo outlets.

Unlike its Taipei shops which exude warmth and coziness, this particular branch was very
basic it actually felt cold and a little uninviting.

They had sandwiches, little cakes and pastries, but none of them caught my interest

Ueshima uses the Nel drip, which is an old fashioned way of brewing coffee using a cotton 
flannel sack instead of paper filter. It takes more time to drip coffee, thus giving you a richer
cup with more supple texture. 

Aaahhh Japan… the land of automation!

Me and my coffee. All I need in the morning.

Sadly, my double nel drip sugar-free milk coffee was as weak as a broken heart. 
I usually have my coffee black, but all double nel drip coffees here were served with milk.

I had to order another cup. This time I chose my favorite from Ueshima Taipei - 
Sesame Milk Coffee 

Again, it was too weak. I guess coffee is like love in many ways.

"There are all kinds of love in the world, but never the same love twice."
- F. Scott Fitzgerald 

Read my post on Ueshima Taipei here. 

Ueshima Coffee Shop 上島珈琲店 Official Website

A King's Feast

Published on Manila Bulletin Lifestyle, February 26, 2015

The outdoor cabanas at Nobu turned into a magical place on the evening of February 16, with Manila’s food and wine-loving people chitchatting away in jubilant spirits while enjoying free-flowing wines from Domaines de Barons Rothschild (Lafite).

 Nobu at night

Free-flowing Domaines de Barons Rothschild (Lafite) wines all night

Spicy tuna on toasted rice

Crispy pork tacos

Fresh oysters with yamamomo

Chateau Lafite Rothschild is probably the most powerful wine label known to the world. Upon Maréchal de Richelieu’s return to Paris in 1755, King Louis XV told the governor, “Maréchal, you look twenty-five years younger than you did when you left for Guyenne,” to which he replied, “Does his Majesty not know that I have discovered the Fountain of Youth? I have found Château Lafite’s wine to be a delicious, generous cordial, comparable to the ambrosia of the Gods of Olympus.” Soon after, Lafite was labeled the “King’s Wine” and was served at royal receptions 

Of course, a King’s Wine comes with a king’s price tag, the most expensive being Chateau Lafite’s vintage 1787 at $156,450. Gulp!!! Chateau Lafite Rothschild was the start of the Domaines de Barons Rothschild (DBR) Group. Since acquiring it in 1868, the Rothschild family has expanded its properties and operations to include Château Duhart-Milon, Château Rieussec and Château L’Evangile, and continued to move beyond the Bordeaux region with Viña Los Vascos in Chile, Domaine d’Aussières in Languedoc, and Bodegas Caro in Argentina. It also produces a more affordable range of wines in the Bordeaux appellation under the brand “The Collection.” There is now a bottle of DBR wine accessible to everyone, every day.

DBR Wines

In his welcome speech, DBR Export Director Michel Negrier announced with pride, “Our wines are elegant and special because of the attention to detail we put into producing them.” Each bottle is marked with the DBR logo which represents excellence and finesse based on a rich past and tradition rooted in the Bordeaux soil. “Wines should be enjoyed with good food,” Negrier added, and the delicious 7-course feast we had was prepared by no other than Nobu’s celebrated Executive Chef Zachary Hillberry.

DBR Export Director Michel Negrier giving his welcome speech

 Nobu Manila's Executive Chef Zachary Hillberry

“Drink wine and be friends,” Negrier said to signal the start of dinner. 

And so we drank the night away and became friends.

Our first course of Seafood Ceviche was marinated ever so quickly in lime, calamansi and chili to showcase the freshness of each ingredient. The Los Vascos Sauvignon Blanc with its acidity and lime notes was an easy and delightful pairing. Produced from 100% sauvignon blanc grapes without the use of oak, it immediately greeted my palate with pure, fresh and clean flavors.

Seafood Ceviche 

Los Vascos Sauvignon Blanc 2013

The Tartare of Salmon, which was a fish heavy in oil, needed a wine with body and richness. The creaminess of the Aussieres Blanc Chardonnay provided a perfect match, its roundness complemented the spiciness of the soy dressing and tamed down its wasabi character.

Tartare of Salmon

Aussieres Blanc Chardonnay 2012

Probably the most challenging pairing, and admittedly Chef Zach’s favorite, was the Sashimi Salad with Legende Pauillac. The French Bordeaux is most commonly paired with lamb and other red meats, but after trying out 20 different wines, “we chose the Pauillac because of the food synergy. The karashi miso dressing which had lot of onions, black pepper, soy and sesame really complemented the tannin. Taken by itself it is a very heavy wine, but with the salad there was a beautiful balance. Searing the tuna also added to the smokiness of the wine,” marveled Hillberry.

 Sashimi Salad

Legende Pauillac 2011

Again, an unorthodox but very successful move was presenting the Los Vascos Grande Reserve with yet another seafood dish - Balsamic Teriyaki Chilean Sea Bass. Malbec is a very spicy grape so aside from the bold and sweet teriyaki sauce, the chef had to add a lot of black pepper to the fish to achieve harmony in the pairing. The richness of the sea bass also held up to the structure of the Los Vascos, one of the best Chilean wines made by the French.

Balsamic Teriyaki Chilean Sea Bass 

Los Vascos Grande Reserve 2011

No fork and knife was necessary for the extremely tender Brandt Angus Shortribs. The sweet and fruity Blason d’Aussieres and the elegant and spicy Chateau d’Aussieres both complemented the richly marbled meat and the earthy eringi mushroom truffle salad.

 Brandt Angus Shortribs with Eringi Salad

Blason d'Aussieres 2011 and Chateau d'Aussieres 2010

With the big and fabulous Amancaya Gran Reserva Malbec, the chef served Niman Ranch Lamb that was slow broiled for 12 hours and seasoned with two of Nobu’s signature sauces – the spicy anticucho and sweet miso – to give body to the lamb’s subtle and sweet flavor. The Argentinian wine was full-bodied, strong and very drinkable, the malbec brought the fruits, the cabernet sauvingnon brought the structure. It was the most unforgettable course of the night for me.

Niman Ranch Lamb in Anticucho Miso

Amancaya Gran Reserva 2011

The arrival of DBR wines marks an exciting time for all the wine enthusiasts in the country. Some wines are very drinkable now, a few have to wait. This makes me very excited for what’s now and what’s to come. 

Had the best time at our table with Cheryl, Roxanne, Margaux and Nana

All the ladies with Chef Zachary

Domaines de Barons Rothschild (Lafite) wines are distributed by Artisan Cellars and Fine Foods. Tel: 632-521-7392; Website: www.artisan.com.ph 

Nobu Restaurant is located in Nobu Hotel, City of Dreams Manila, Entertainment City, Aseana Avenue, Paranaque. Tel: 632-800-8080

Hi Guys!

I know I've been away eating and not writing for Just. Tooooooooo. Looooooong. Trust me, my waistline is suffering from it, too.

BUT I am back and I am inspired to start blogging again. I kind of got sidetracked somewhere back there, but during this trip I encountered lovely people who reignited that little flame in me...

Like readers from Hong Kong who have been following my blog and guess where they caught up with me? At the tourist tax refund center in Barcelona! I mean what are the chances?!

Then there's this guy who sent me a photo of his room in La Villa Saint Germain with a message of thanks for sharing my hotel choice in Seville. Looks like he stayed in the exact same room I did in Paris! Check out my post on La Villa Saint Germain: http://www.jinlovestoeat.com/2012/11/la-villa-saint-germain.html.

And from a guy who I hope will become master chef in the future.

Then a message from a fellow Filipina in Madrid who wanted to meet up because I have been her source of restaurant information whenever she visits home. Too bad I only saw her message as I was about to leave Spain. :( Next time, Mika!

There are quite a few more and each one of them reminds me why I love blogging, aside from documenting my experiences so that I may remember them when memory fails me one day.

It is because it fills me with joy to see people create happy memories based on the recommendations I share... Birthdays, anniversaries, vacations, proposals, baptisms, and my favorite - honeymoons!

Speaking of honeymoons, a couple actually planned their first trip as newlyweds based on my Lyon posts!

They ate at my favorite bouchon, Le Garet: http://www.jinlovestoeat.com/2012/10/le-garet.html

And stayed at the same hotel, Le Royal, which I loved so very much and remains to be one of my favorite hotels in the world. See post here: http://www.jinlovestoeat.com/2012/10/hotel-le-royal-lyon.html

And look, @chefkathlyn and @boogieman909 not only created memories, they created a baby!!! Hehehe! :) I bump into their beautiful family in Rockwell sometimes. 

It gives me happiness to know that in my own little way, I am able to help people plan their vacations and special occasions, inspire them to travel, discover and enjoy the world, and to build their own memories to cherish for life.

And I have to say, I especially love it when this happiness comes with a huge box of Christopher Elbow chocolates!

What a delicious treat from a sweet couple who just chanced upon this site and found it helpful! :)

I miss this blog. I miss Manila. I miss Spain. And oh God, I miss the feeling of hunger! But I am sure not for long. Lol.

I still have a few Tokyo posts left so let me just finish those, and then it's Seville, Cordoba, Granada, Barcelona, San Sebastian, Burgos, Madrid, Toledo, Segovia, Vancouver, San Francisco, Napa Valley, Los Angeles, Seattle, Virginia, Beijing, Bangkok, Siem Reap, Bali, Baguio, Batanes, Singapore, Hong Kong, Taipei, and just too many Manila restaurants to mention!

I may jump from one city to another depending on my mood. Chronology is boring.

For people who are impatient (ugh, there are just sooooo many of you! Lol!), I uploaded A LOT on my Instagram. You can search my hashtags (#jinlovestoeat + name of city) for specific posts. I also made sure to geotag them to make it easy for everyone to locate the places. Please don't be lazy and do a little research. I promise you it's part of the fun. :)

So there, welcome back to me and I hope you are all ready to virtually travel and eat voraciously with me!

Bon voyage and bon appétit!!!

  Kiyomizudera in Kyoto is the temple of the Goddess of Mercy. Since its foundation, the temple
has burned down so many times and most of the buildings were rebuilt during the early Edo
period between 1631-1633. It was listed a UNESCO World Cultural Heritage Site in 1994
and is Jinlovestoeat's top place to visit in the former imperial capital of Japan. 

The Deva Gate 

The Guard of the Deva Gate. Hear her roar!
OINK!!!!! Hahaha! :D

Three-Story Pagoda

Next to the pagoda is the Zuigudo Hall dedicated to the mother of Buddha. Make sure to walk
through the basement where you will be enveloped in complete darkness. The pitch black
space is said to symbolize a mother's womb. There is a minimal fee involved, but do it!
It's a cool experience.

Obligatory washing or cleaning of the hands before entering the main temple

The Main Hall is a national treasure of Kyoto and houses the eleven-faced thousand-armed
Kannon, who is said to possess the power to grant every heart's desires.
There were too many people praying to it I gave up trying to take a decent photo.

 But I took one of this pretty lamp :)

Connected to the Main Hall is the Kiyomizu Stage, which is probably the most photographed site
in all of Kyoto. More than 410 cypress boards make up its floor and the whole structure was built
using 12-meter high pillars assembled without the use of a single nail! Whoa!!!

 The view of Kyoto and its sea of colored leaves from the Stage is truly magnificent!

Behind the Main Hall stands the Jishu Shrine, the mecca of love and matchmaking.
The Chinese character in the round signage says "Yuan" which means Fate or Destiny. 

In front of the shrine you will find the two famous love stones, placed 18 meters apart 

It is said that finding your way successfully from one stone to the other with 
your eyes shut will make your love wishes come true. I DID NOT DARE TRY!!! 
I am terrible enough with directions with my eyes wide open so I refused
to do this and subject my "yuan" to more delays! Lol! 

Rules of the game

 You see hopeful young girls with their eyes closed walking EVERYWHERE!!! 

Those who were not walking were busy hanging up their love wishes on this board

There's really nothing to lose by trying, plus it looked like a lot of fun, so yes, I wrote my
own personal wish, too. ;)

Look at all the successful love stories. On this board are names of couples who came and 
prayed and lived happily ever after. And hopefully, still living happily together!

The most amusing thing for me was this bucket of miracle water

Miracle because you write down your troubles on a 200-yen piece of paper, drop
it into the water, watch the paper dissolve and ta-da!!! Gone are your sorrows! 
Isn't it grand???

And what is a visit to the love shrine without buying a set of love keychains?

Like this one, to "bind your love tightly"

 Konnichiwa!!!

Patting the bronze Daikoku's head for more prayers to be answered

At the base of Kiyomizudera's main hall is the Otowa Waterfall where water has been flowing
from the mountain since the temple's foundation. Visitors use a ladle to drink the sacred water, 
choosing from three different streams that represent longevity, success in school and 
luck in love. Choose only one, don't be greedy!

On the way out I stopped and looked back so many times to marvel again and again at this beauty

This man tried to capture the splendor in watercolor. His painting looked like a dream.

I believe Kiyomizudera is beautiful all year round... a gentle, snowy white in the winter,
pretty cherry blossoms in the spring, but I'm glad we came during my favorite season - autumn!

In autumn, the sky can be as feisty as szechuan peppers

Or as romantic as a pistachio strawberry cake

Or matcha with adzuki beans!

There is really nothing like it.
Kiyomizudera is one of the most celebrated temples in Japan and absolutely
a must-visit when in Kyoto!

The fun actually starts on the walk up to the temple through the streets of Higashiyama District. The busy alleys are lined with restaurants and shops selling souvenirs, local delicacies, trinkets, cream puffs and whatnots. Check out my photos here.

To browse through my other Kyoto, Osaka and Tokyo posts, please click here. 

Kiyomizudera Website

When in Kobe, eat Kobe beef.

That was exactly what I did on my day trip to the city.

Out of all the kobe beef restaurants, I chose Wakkoqu because its website promised this:

"We choose our cattle with the skill of expert ranchers. We love music like talented musicians. We select tableware with the flair of designers. When you visit Wakkoqu, our staff will bring to life the true meaning of the quotation from Brillat Savarin - By making you feel at home, we enrich your experience and enhance the flavor of the cuisine." 

And true to its word, Wakkoqu gave me an experience I will remember for years.

I adore restaurants with a nostalgic feel

After I was seated down comfortably, the teppanyaki chef presented to me my slab of kobe beef.
Look at that dangerously handsome meat, lounging on a wooden board in all its marbled glory.

And then the chef started prepping the garlic.
Garlic is VERY important to any teppanyaki experience.

 For dipping, dabbing and sprinkling needs

He trimmed off the fats.
I was so worried he would throw the precious things away.

And then he did this. WHEWWWW!!!!!!!!!

My Kobe Sirloin Set came with pumpkin soup

And a simple but very fresh salad

 And then THE MEAT. He started me off with the leaner part. Yes, guys, this lovely thing you are 
staring at - this pink flesh laced heavily with adipose tissue - it was the leanest part of my steak.
DROOLS. 

And then, GLISTENING, GLORIOUS GLOBS OF FAT. 

I was grateful for these vegetables that cleansed me of the sins I happily committed

 More meat, the fattier cuts this time. This was my favorite of all. Nicely browned on the outside
and incredibly beefy, fatty, flavorful and full of umami inside. I devoured each piece topped
with a few garlic chips and every bite brought me straight to heaven.

Sorry for the blurry picture, I fell dizzy with excitement (and probably too much cholesterol)
when I saw this.

 How to eat your vegetables at Wakkoqu

Seriously. I don't think I can ever eat plain bean sprouts again.

The best rice in the world is Japanese rice

Sweet ending to my perfect meal

Coffee to wash all the goodness down

Do not miss kobe beef when in Kobe. It is Japan's greatest gift to the world.

Feeling and looking like a cow after devouring the gift of cow :D

Click here to see my other Tokyo, Osaka and Kyoto posts.

Wakkoqu: 1/F Hillside Terrace, 1-22-13 Nakayamate-dori, Chuo, Kobe City, Japan.
Tel: +81 078 222 0678

Wakkoqu Website

Sometimes I like to wander.

I know I am obsessive-compulsive when it comes to my travel itineraries, but once in a while, I welcome this thing called spontaneity. 

Like this late night in Osaka.

Feeling restless in the hotel room, I grabbed my jacket, hopped on the train, and got off at the most interesting-sounding station, absolutely clueless where it will take me.

It brought me to this underpass.

I always feel safe walking alone in Japan, even at the eeriest time of the night.

Boys

Guessing this is a takoyaki shop

It also brought me to this very local eatery. I wasn't able to get the name of the shop,
I don't think the shop even has a name, but if it did, it would probably be "Cats and Clocks"

Because...

Clocks and cat photos on the wall

More clocks and cats 

Cat pins

 Clock

 More clocks

Another clock!!!

Another cat!!! 

I think the owner is obsessed!!!

They have a few vintage items on display, too.

Old typewriter 

Old fan

 Old sewing machine

EEEEEP!!!! This doll creeped me out a little.

 This girl, too. Lol. :P

I love discovering local independent places like this.
It's like Cafe Juanita's long lost Japanese sister. 

People from the neighborhood come here to drink 

I came here to eat a little midnight snack

Gotta love the drinks menu!

Like I said earlier, I feel totally safe in Japan, even when commuting alone at the weirdest hours.
It also helps that the metro has cars exclusively for women.

 Caught the very last train! Whew!

 Another thing I love about Japan - vending machines everywhere!
These were at the Namba Station.

My favorite buys: Japanese milk and coffee

This girl can't go to bed without having her milk

Click here to see my other Tokyo, Osaka and Kyoto posts.

Published on Manila Bulletin Lifestyle, April 30, 2015

READY FOR THE WORLD
Local heritage dishes of Luzon, Visayas, and Mindanao take center stage at Madrid Fusion Manila

After a month of overeating my way through different cities in Spain, I can say that I was the most excited for Madrid Fusion Manila. After all, it was the biggest culinary event in our country, the first in history. Michelin-starred chefs flew to Manila, shared and exchanged invaluable knowledge at the "International Gastronomy Congress," and, of course, checked out what the Philippines had to offer.

The world's eyes were on us. And my eyes were on… Pepita's Lechon! The suckling pig stuffed with chorizo and crab fat paella was the very first thing I attacked when I arrived at SMX. Oh, how I missed Filipino food!

Dedet dela Fuente, The Lechon Diva, with her Spanish-Manilena lechon

 Pepita's suckling pig with chorizo and crab fat paella

Luckily for me, Madrid Fusion Manila aimed not only to bring globally renowned chefs to our country but also to put our local heritage food and agricultural products on the international map. The Department of Agriculture (DA) spearheaded by Undersecretary Berna Romulo-Puyat organized a series of regional lunches during the three-day convention to showcase the very best of Luzon, Visayas, and Mindanao. The foreign chefs, who were present at the lunches, were undeniably impressed with what they saw, touched, smelled, and tasted.

So was I.

Department of Agriculture Undersecretary Berna Romulo-Puyat

The Luzon lunch curated by Angelo Comsti, author of From Our Table to Yours and The Filipino Cookbook and editor-in-chief of F&B Report magazine, featured delightful creations by chefs Miko Aspiras of Scout's Honor and Le Petit Souffle, Josh Boutwood of Bistro Group, Robby Goco of Cyma and Green Pastures, Myke Sarthou of Alab, Happy Ongpauco-Tiu of Pamana and Tsokolateria, and Mikel Zaguirre of Locavore.

(I tried my very best to eat every single dish presented but a few ran out before I could get to them, which explains why my photos are not complete. Sorry!)

Angelo Comsti, author of From Our Table to Yours and The Filipino Cookbook
and editor-in-chief of F&B Report magazine

Kinilaw by Robby Goco
Lemon oil snapper, tanigue, shrimp mi-cuit, crab claw, sorrel flowers, micro cucumber,
stevia leaf, green mango pearls, spiced vinegar jelly

Bringhe by Happy Ongpauco-Tiu
Violet Cordillera rice, spicy adobo, banana chips, alugbati flowers, coconut milk, turmeric,
glutinous rice, calamansi, nat a de coco, spiced pickled pinakbet 

Empanada by Myke Sarthou
Goat meat, vinegar, rice flour, raw green papaya, quail egg, fennel bulbs, onion, pork fat, annato 

Balut by Josh Boutwood
Duck, duck eggs, mugwort, tapioca, milk, garlic, shallots, vinegar 

Sinigang by Kei Zaguirre
Snapper, fish sauce, yellow miso, tamarind, pickled red radish, mustard greens, vinegar,
basil, tomato

Laing by Robby Goco
Taro-coconut ginger espuma, gabi leaves, crispy roast suckling pig, siling duwag, dilis dust 

Lechon Manok by Josh Boutwood
Native chicken, seaweed, sour cream, wood sorrel, dried fish, tuna roe, gotukola,
lemongrass, yellow pea flower 

Crispy Pata by Happy Onpauco-Tiu
Pork skin, pork leg, kesong putt, balsamic vinegar, garlic, chili, wansuy, pickled calamansi, brie

Sisig by Kel Zaguirre
Chicken liver, pickled peppers, green chili, foie gras, shallots, pork crackling

Leche Flan by Miko Aspiras
Pig's blood, edible flowers, passion fruit, orange, lemon, lime, lemongrass, pandan, mango,
cream, fresh milk, coconut water, pinipig

 Sapin-sapin by Miko Aspiras
Cacao nibs, local chocolate, peanuts, cashew, goat's milk powder, rice flour, coconut water

Manila Chocolate Truffles by Machiavelli Chocolatier

Cocktail Bar by Destileria Limtuaco and Olivia Limpe-Aw, the CEO of the 163-year old distillery

Larry Guevara's Fiesty Pinay Cocktail, a combination of vodka, Paradise mango rum, 
caramelized ampalaya, lemon juice, mango jam, tabasco sauce and salt air 

Kalel Demetrio and Destileria Limtuaco's newest products 

Kalel made me try so many of his creations! My favorite was the Spiced Dalandan cocktail.

But my ultimate favorite was the Intramuros, a chocolate liqueur that is perfect for
drinking on the rocks, for pouring over your coffee, hot chocolate or dessert!
I drank so many servings of this! Hick!!! :P

Look at how happy we all were

More happy tummies

Bravo, Luzon Team!!! 

JJ Yulo, founder of Pinoy Eats World and Just Jonesing, was in charge of the Visayas region. In his team were chefs JP Anglo of Sarsa, Fernando Aracama of Aracama, Pamela Cinco of Risa's Chocolates, Tony Boy Escalante of Antonio's, Margarita Fores of Cibo, Lusso and Grace Park, Enting Lobaton of Enting's Restaurant, Ariel Manuel of Lolo Dad's, and Sunshine Pengson of The Goose Station and Shine Bakery.

JJ Yulo, founder of Pinoy Eats World and Just Jonesing

Mang Enting has got to be my favorite person that day! He served a medley of kilawin 
presenting the local ceviche in its... 

Past

Present

And future forms. This one had scallops, sea urchin, tanigue, shrimp, tuna, seaweed and chili.
KABOOM!!!!!!! 

Another favorite, also of Mang Enting, was this roasted baby lamb from Negros Occidental

Barbacua Terrine by Ariel Manuel 
Slow cooked pulled oxtail terrine 

Silat Lumpiang Ubod by Tony Boy Escalante
Fresh heart of palm and chicharon spring roll

Chef JP making a bowl of batchoy for me

Batchoy by JP Anglo
Oxtail, kurobuta pork belly, offal noodle soup. Always hits the spot!

Lukos Adolo and Pili Croquetas by Fernando Aracama
Vinegar stewed squid with red rice croquetas

Capiz Diwal by Margarita Fores
Grilled Capiz angel wing clams 
(Photo by Anton Diaz) 

Dinuguan at Puto by Tony Boy Escalante
Pork face blood stew with steamed native rice cakes

Alupi by Fernando Aracama
Steamed banana leaf wrapped cassava and coconut topped with caramelized coconut cream

A table full of sweets by Sunshine Pengson

Dulce Gatas Cookies by Sunshine Pengson

Mango Rum Empanaditas by Sunshine Pengson

Pamela Cinco of Risa Chocolates and husband Dexter

Moron by Pamela Cinco - suman mixed with chocolate from Leyte

80% Smoky dark chocolate with passion fruit

Piaya Bar by Fresh Start Organics

Artisan chocolates by The Chocolate Chamber (TCC)
Shameless plug: My sister serves TCC hot chocolate at her Tweedle Book Cafe.
My favorites are chocolate orange, chocolate salty caramel and dark chocolate. :)

TCC owner Raquel Choa

One of the best things about going to Madrid Fusion Manila was meeting people who share the
same passion - eating! Beside me is Singapore-based Evelyn Chen who I have been following
on instagram (@bibikgourmand) forever! What a delight to finally meet her in the flesh!

Evelyn interviewing Anton Diaz about the secret to his blogging success

The team behind Bono churning fresh gelato for everyone to try

Their newest flavor - Mango Ube Symphony. Mango gelato topped with homemade ube
halaya and rum-soaked mangoes

Look who is also a lover of Bono Gelato! Ces Drilon!

Team Visayas with Governor 

A more complete Team Visayas. Amazing job, guys! 

The Mindanao lunch was headed by the author of Eat Out Now and executive editor of Town & Country magazine Alicia Sy, who was joined by Jordy Navarra of Black Sheep, Tippi Tambunting of M Dining and Donosti, JAckie and Rolando Laudico of Chef Laudico and Guevarra's, Mark Tan of Allium, Bruce Ricketts of Mecha Uma, Carmina del Rosario of The Crazy Cook, and Juan Carlos de Terry of Terry's. Executive chef Noel dela Rama made sure everything went smoothly on all three days.

Bono Gelato, Carmen's Best, Coco Natura, Destileria Limtuaco, Don Papa Rum, EDSA Beverage Design Studio, Farmacy, Fog City Creamery, Fresh Start Organics, Holy Carabao, Luna Cafe, Machiavelli Chocolatier, Malagos Cheese, Malagos Chocolates, Niner Ichi Nana, Philippine Coffee Board, Sebastian's, The Butchery, The Chocolate Chamber, and Theo & Philo also set up booths to showcase their products. 

Alicia Sy, author of Eat Out Now and executive editor of Town & Country magazine, 
with Yvette Fernandez from whom I grabbed this photo. Thanks, Yvette! 

Tuna Kilawin by Roland Laudico
Tuna loin, suwa, tabon tabon, sea urchin, lato, sili labuyo, roasted bell pepper, virgin coconut oil

Kinilaw of Kitayama Beef by Jordy Navarra
Kitayama beef from Bukidnon, tuna roe, biasing or kabayawa

Adlai and Cheese Bechamel Croquette by JC de Terry
Adlai, Malagos cheese 

Grilled Pineapple and Curacha Salad by Roland Laudico
Curacha, coconut milk, lemongrass, pineapple, crab roe, heirloom tomatoes,
Malagos goat cheese, cilantro, coconut spiced vinegar

Chicken Satti with Adlai by Tippi Tambunting
Adlai, chicken, tomatoes, coconut

Dirty Rice by Bruce Ricketts
Adlai, pig's blood, offal 

Kitayama Beef Brisket Kulma by Mark Tan
Mindanao braised beef dish with hints of curry and local spices

An Interpretation of Buntaa from Butuan by Jordy Navarra
Mudcrab meat and roe, buko, gata, ginger

Balbacua by Carmina del Rosario
A rich stew made with braised oxtails and shanks in ginger, ground peanuts, red peppers
and an assortment of spices and herbs from Davao

Endulsao Chavacano by Tippi Tambunting
Braised pork belly and pickled radish served over heirloom rice

Trio of Mindanao Fruits and Cheese by Jackie Laudico
Durian cheesecake, malagos chèvre gougeres with banana caramel and pepato crisps
with bignay jam 

Maja Blanca topped with Lambanog Vanilla Syrup by JC de Terry
Coconut, milk, lambanog 

Suman Panna Cotta by Jackie Laudico
Adlai cake, coconut cream panna cotta

Assorted Cheeses by Malagos Cheese 

Malagos Chocolate

Did you know that Malagos Chocolate won the bronze prize for Best Unflavored Drinking 
Chocolate in 2015 Academy of Chocolate competition in London? Congratulations, guys!!!   

Artisan Chocolates by Theo & Philo

Coco Sugar and Coco Jam by Coco Natura

With members of the Coco Natura family who are also the people behind Fog City Creamery
and my favorite Costa Brava cakes!

Cocktails by Erwan Heussaff of Niner Ichi Nana

EDSA Beverage Design Studio's Jericson Co and David Ong serving Davao Mount Apo
Cold Brew. 

Ana de Ocampo and Tippi Tambunting, the beauties and brains behind two of my favorite
restaurants in Manila - Wildflour and M Dining

We were treated to a traditional dance performance

Chef Lau and Yvette also joined in the fun

Congratulations, Team Mindanao!!!

More Team Mindanao, and of course, our very own Margarita Fores who continuously 
promotes Filipino cuisine to the world. Without Gaita, there will be no Madrid Fusion Manila.
And to DA Usec Berna Romulo-Puyat who never fails to give her full support and
always champions our local farmers.

To the Enderun volunteers who worked hard amidst pressure and harassment
(mostly from me and my camera), THANK YOU! Every one of you did an outstanding job.

After eating my way around Spain, trying out some of its best produce in the best restaurants, I came home to eat my way around the Philippines at the Madrid Fusion Manila regional lunches. All I can say is I am genuinely amazed at how much talent we have in our country and how rich our agriculture is.

I feel so proud.

It is time,

Philippine cuisine is ready to become a global sensation.

Everyone knows I LOVE traveling. I am passionate about discovering new places, new cultures, new sounds, new tastes.

Whenever I am on a trip, I take an exaggerated number of photos and videos. I have this need to capture every moment, every experience, every dish I feast my senses on.

And since I traveled all alone around the south of Spain, I took quite a couple of selfies, too!

That is me inside the Mezquita in Cordoba. This Mosque-Cathedral is a symbol of the many
changes the Spanish city has undergone over the centuries. Originally a Catholic church,
it was converted into an Islamic mosque in the Middle Ages, then back into a church after
the Spanish reconquered Cordoba in 1236. It was an amazing experience just to be
inside a church within a mosque within a cathedral!

This is just one of the 7,688 photos I took during my recent trip to Spain and yes, 40% of them is food. After all, eating is my favorite way to explore a new city!

And how wonderful that my mobile carrier of 22 years, Globe, has a storage and sharing service to help me manage my digital life. I've had my share of horrible experiences like losing my SD cards, having my camera stolen, and worst of all, accidentally deleting ALL my photos!!! I know much better now, that is why I save all my favorite photos and videos on Globe Cloud.

Of course, saving my itinerary with all the details of my restaurant reservations is equally important, too!

Because I am obsessive-compulsive like that

Globe Cloud also allows me to share things privately with my family and friends by using a shareable link that I can send to them through email or social media. I don't post everything on Instagram and Facebook, you know! :P

Anyway, the reason why I am telling you all this is because, aside from wanting you to be smart about backing up your files, I want you to win the summer vacation of your life!

Imagine an all-expense paid trip to Miniloc Island in El Nido, Palawan (including chartered flights, transfers, accommodations and full-board meals!!!) with 2 of your favorite people!

All you have to do is this:

1. Download the Globe Cloud App (it's free!) on your Android or iPhone from April 25-May 20, 2015.

2. Upload your #SummerSelfie to your Globe Cloud account and share it on your Facebook or Twitter. Don't forget to hashtag #GlobeCloud and #SummerSelfie!

Do it already!!!

Download Globe Could here.

Globe Cloud Facebook Page here.

I have three go-to Italian restaurants here in Manila: Va Bene when I want something quick, La Nuova when I want to enjoy a quiet meal by myself, and Caruso when I want friendly service and white tablecloths.

When my Ninang Ann Marie and cousin Cherry requested for pasta during their recent
trip to Manila, Caruso was the first place that came to mind. The Italian restaurant has
been there forever. And the secret to its success: Consistency.

 I noticed through the years that a lot of Caruso's diners are families. In fact, we also invaded the
restaurant for a family celebration few years ago. Read about Felisse's birthday dinner here. 

But it is also perfect for romantic dates. Request for the nice table by the piano. ;)

Our dinner at Caruso felt like we were eating at our favorite uncle's home. 
Dario, one of the owners, went around the tables making sure guests were happy.

He also recommended this lovely bottle to go with our dinner

What I like about Caruso is the simplicity and freshness of its food. The pastas are homemade, the ingredients of good quality, and the flavors honest.

Fresh mozzarella in caprese style

Beef carpaccio with shaved parmesan

Homemade ravioli with spinach and ricotta cheese in brown butter and sage

Garganelli with porcini mushroom - so earthy and creamy

Spaghetti vongole with just the perfect amount of heat. My favorite of all!

Grilled lapu-lapu fillet with capers and olives

Lapu-lapu in tomato sauce with capers and olives 

Beef tenderloin with rosemary

Even the side of potatoes tasted fantastic!

After dinner, our server parked the dessert trolley right next to me and asked if I was 
interested in any. Umm… No???

Unfortunately, the desserts left much to be desired.

The Torta Millefoglie was terribly soggy

Strawberry Pie needed oomph

Tiramisu was not bad, but not the best

This one saved the meal. It was the creamiest, most luscious panna cotta in the city.
I normally don't like light-colored desserts, but this is a winner in my books! 

Perfect with a good cup of Italian coffee

As always, I enjoyed spending time with family

Make sure to say hello to Caruso owners Dario Gardini and Emilio Mina when you go,
these charming gentlemen are almost always at the restaurant 

Caruso also has a branch in Boracay and is opening soon in
McKinley Venice Mall

See my previous post on Caruso here.

Caruso Ristorante Italiano: 210 Nicanor Garcia Street (formerly Reposo), Makati City. Tel: +632 859-2451

Published on Manila Bulletin Lifestyle, May 14, 2015

From Spain with Love

Chef Andoni Aduriz brings his Michelin-starred cooking skills to Manila with a one-night-only dinner at Gallery Vask, together with Chef Chele Gonzalez

Perhaps the biggest regret I had during my recent trip to Spain was not to being able to dine at Mugaritz in San Sebastian. The two-Michelin star, the sixth best restaurant in the world was closed for business the time I was there.

So imagine my euphoria when I learned that Andoni Aduriz of Mugaritz himself was doing a one-night only four-hands dinner at Gallery Vask with Chele Gonzalez, one of my favorite chefs in Manila. Ayayay. If something is meant for you, you need not travel halfway around the world to look for it, because the kitchen from halfway across the globe will come to you! Thanks, of course, to Madrid Fusion Manila.

Chef Chele Gonzalez of Gallery Vask enjoying a cocktail before dinner service

Chefs Andoni Aduriz and Julieta Caruso in Gallery Vask kitchen

So you see, Chef Andoni Luis Aduriz and I, we were really meant to be.

I had been giddy with excitement ever since I listened to him speak at the International Gastronomy Congress at SMX last April 25. I was enamored by his wisdom, humility and great sense of humor. Incidentally, his talk and Chele’s were the ones I truly enjoyed the most. Andoni inspired the audience by his simple but genuine pieces of advice, which apply not only in the kitchen but also in every aspect of our lives: Practice until it becomes a habit. Always question yourself. Have ambitious goals, dream big, aim high – real high – and work hard. Have passion. Be eager to learn and be consistent. Be sincere and honest. Amen!!! And our dear Chele, he warmed every Filipino heart out there with stories about his travels around the Philippines, where he found not only ingredients and techniques, but people, relationships, and farmers who have become his friends. This Spanish-by-blood, Filipino-by-heart chef champions our local ingredients and strives to bring our local cuisine up the next level. Andoni and Chele are both giants in their fields, and what a dream come true to be able to sit down and let my palate be pampered by the tandem!

Dining Room

As soon as we were comfortably settled in our seats, they served us stones.

Edible Stones

Yes, on a bed of sand laid smooth gray rocks that were to be eaten with our bare hands, instructed the jolly darling of a manager Jose Ramon who flew in all the way from Spain with the Mugaritz team.

Mugaritz Manager Jose Ramon instructing us to eat with our hands

One bite revealed a pleasant surprise - underneath the edible clay was a perfectly cooked potato!
Andoni’s playfulness garnered oohs and ahhs across the room.

Next came Chele’s take on the isaw, a popular Filipino street food of intestines on stick. He used shrimp paste cooked over charcoal in lieu of offal to recreate this local delicacy. Nothing was what they seemed at this dinner. Each of the eighteen courses was a process of discovery and wonder.

Shrimp Isaw

The “Belly of the Monk” macaron was an impeccable balance of sweet and salty. Foie gras cream sandwiched between two cookies made with… wait for it… pig’s blood! This could give the famous French macaron brands a run for their money.

"Belly of the Monk" Macaron

My favorite of Andoni’s dishes, however, had to be the kokotxa. The throat of cod was served in two different textures, a soft and gelatinous slice in between thin and crisp kokotxa crackers. As with all the courses that came before, our server asked us to grab a whole piece and eat with our hands.

Cultural Textures
(Several layers of dressed kokotxas)

Sayote Escabeche

I devoured the next dish, layers of torched pork belly on toast, with abandon – crumbs everywhere the table and oil trickling down my chin, but I had no care. The fat glistened enticingly at me and I showed it no mercy.

Course Bite of Torched Pork Belly and Fresh Herbs

The plate that blew me away was the tiradito by Chele. How a simple yellowfin tuna kinilaw topped with arosep seaweed could taste so exquisite left me in complete awe. Every bite was fresh and bright and left me wanting more. 

Tiradito

Equally incredible was the buro, a humble Filipino dish that Chele elevated into a whole new level. The maya-maya was perfectly moist and tender, its skin savory and crunchy, and the fermented rice as flavorful as could be. It was pure joy to see the Spanish man at our table polish off every last bit of it.

Buro

Then there were oysters covered in sayote and okra seeds, sea urchin and beer clams in foie gras powder, crab with vegetable mucilage, shredded cochinillo in a sour broth made with the magical alibangbang leaf, wagyu beef with herb sauce and lime, and a mound of caviar for the lucky winner of the guessing game!

Aklan

Beer Urchin

Threads of Crab with Vegetable Mucilage, Macadamias and Pink Peppercorns

Guessing Game

Revealing the number

8 is the correct answer!

A generous mound of caviar awarded to the winner

Thank you, Angelo, for sharing your prize!

My milk cream on toast topped with caviar

Binulo 

 The Cow and the Grass

The creamy taho was a real delight. I normally buy this soy dessert off the streets and drink it from paper cups. Having it in a test tube that evening, its silky tofu made with goat’s milk and topped with muscovado tapioca and ginger perfume, made my heart soar.

Taho

Pingol Bato

Stracciatella

Sungka 

What these geniuses do is simply extraordinary. Every little detail is meticulously planned, every sense of every diner engaged throughout the meal. Andoni and Chele understand that eating is not anymore just about the food. It is also about emotions, memories, surprises, interaction, and magic. And this magical four-hands dinner at Gallery Vask is an experience I will remember for years and years.

Unforgettable moment sandwiched between Chefs Chele Gonzalez
and Andoni Aduriz

Stephanie Zubiri, Jean Salonga-Fernando, Pamela Cortez, Cheryl Tiu and Carlo Calma 

Mugaritz Website

Vask Facebook Page