Coming home to Mom and Tina’s

An evening visit to Mom and Tina’s bakery cafe last week left me wondering why I haven’t heard of and visited them sooner. It took me almost six months and their nearest outlet is a short tricycle ride away.
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What is endearing about the cafe is how they put a premium on detail. The interiors from the plump sofas to the wooden accents remind you of home, or a little cottage in the middle of the woods sans the cannibal witch…take your pick. The ambiance, now that Christmas is just around the corner, is incredibly festive and comforting. I feel that it’s part of the attraction and it works spendidly.
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You go there to soak up as much positive juju there is, and of course, to taste the food which is actually really good. It’s the blissful marriage of form and food that makes Mom and Tina’s a winner.
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The rolls that went with my delicious pasta all’Amatriciana (homemade fettucine with bacon and black olive sauce) were crusty on the outside and light and airy on the inside…in other words, it was the perfect foil.
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Their selections are diverse, which compels you to come back and eat with gusto once again.
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Never leave the place with trying the mini sans rival. Their pint-sized version of the real thing doesn’t scrimp on flavor with its luscious butter cream and nut filling between layers of chewy meringue. It could be a meal in itself given its calorie count, but if you’re like me…I ain’t countin.
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It has only been a week and my recent visit just last Sunday where I ordered their filling bacon and spinach quiche really affirmed that this is a place I’ll frequent. The beauty of it is that sometimes time stands still. It has the kind of laid-back, “I could read a book here all day” vibe you look for when you want to feel like you’re home because the semblance is there.

In a way, when you’re at Mom and Tina’s, you’re essentially coming home.

Mom and Tina’s Bakery Cafe

FRDC Building
106 E. Rodriguez Jr. Ave.
(C-5), Pasig City
Tel: 914-0833 or 571-1541
 
G/F Unit 14
Tropical Palms Condominum
Dela Rosa St. cor. Perea St.,
Legaspi Village, Makati City
Tel: 840-4299 or 894-3598
 
2nd floor,
Regis Center,
Katipunan Ave.,
Quezon City
Tel: 990-2875 or 990-2815
 
58 Sgt. Esguerra Ave.,
South Triangle,
Quezon City
Tel: 332-3080 or 332-3589
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A plateful of Katsutei

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I can’t say that I know my tonkatsu well enough to properly describe what it should and shouldn’t be. However, there are certain points that need to be present in order for a piece of breaded pork to be remotely considered tasty, delicious – “authentic” Japanese, even. “Authentic” is used loosely because I haven’t been to Japan to savor tonkatsu the way the locals prepare it.  Basically: the breading needs to take to the meat well. The meat in turn, has to be tender, moist and flaky. Above all, it should be tasty enough to dampen my inclination to dip everything in soy sauce and vinegar just so I can appreciate it. That’s just how I roll!

It also makes sense that katsu places can find their niche in the Metro. It’s a natural tendency for Filipinos to appreciate anything fried and breaded, especially if paired with rice.

Katsutei is a relative newcomer in the katsu area. We just happened to pass by their restaurant without the slightest intention to have dinner there, but my friend was intrigued, especially having dined at Yabu recently, and hey, it didn’t hurt that at the time, they slashed 20% off their meals as a welcome treat for customers!

The industrial-ish theme works well to give off a sense of casual, no-frills dining.
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What drove me to order pork tonkatsu curry (240php with miso soup and a regular sized drink) instead of the usual tonkatsu meal with shredded cabbage? Well, I’ve had a tonkatsu meal at Yabu before, plus Fish and co.’s seafood curry has been on my mind since I tried it. Since my order would still have with it a piece of breaded and fried pork, there was no harm in trying it out.

Basic verdict: The tonkatsu curry is good. The pork is perfectly breaded, soft and flaky, not tough at all. I’m beginning to appreciate curry even more if it’s paired with a breaded piece of happiness. Come on, I love pork! They can get stingy with the side vegetables, but I think that’s expected given its price.
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They serve iced green tea with their combo meal – I like anything remotely related to green tea, so I had no problems with it. I’m not sure if they actually used chilled green tea from actual tea leaves or sweetened green tea powder to make their drink though.
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Sure, 200 – 300 pesos isn’t exactly a budget meal, but what you get with that amount is a plate of what good tonkatsu should be. It’s a notch cheaper than Yabu’s offerings, and strangely enough, after discussing it with my friend (same friend dined with me at Yabu and Katsutei), she would gladly go back to either restaurant. Go to Yabu for an emphasized authentic Japanese katsu experience; go to Katsutei to get your quick and simple katsu fix sans the frills. Either way, you will be satisfied.

I’ll definitely go back to try their interpretation of the tonkatsu meal (215php with miso soup and regular drink), and perhaps the fish katsu with tartar sauce and fries (165php with miso soup and regular drink), and the crispy chicken teriyaki don (185php with miso soup and regular drink). But for now, there’s a steaming bowl of adobo rice with my name on it that requires my attention.
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Katsutei

Upper Ground Level, SM City North EDSA
North Avenue corner EDSA
Quezon City, Metro Manila, Philippines

The art of breading and frying at Yabu (House of Katsu)

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When a restaurant boldly decides to give itself a title, the connotation that it carries must live up to the hype. Such is the case of Yabu, “The House of Katsu”, located at the 2nd floor of the SM Megamall Atrium. It’s Japanese all the way, but as the name suggests, the menu is chock full of everything breaded and fried (katsudon). Katsudon derives its name from tonkatsu (fried pork cutlet) and donburi (rice bowl).

When we arrived, the place wasn’t jam-packed so reservation or no reservation, we were seated right away. The area was still very spacious, with two main dining areas quirkily separated by a glass (or fiberglass) panel decorated with large pieces of comic book pages that detail how a “katsu master” passes on his wisdom to a naïve apprentice. So the place does invite a little bit of casual humor.
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As soon as we settled in, we were given a small bowl with regular and black sesame seeds, together with a wooden pestle. The server assigned to us gamely demonstrated how the dipping sauce is made, which seemed simple enough for someone like me to understand: really grind the seeds until it resembles coarse powder and then add in the thick sauce. The sauce isn’t too sweet, with a tangy taste that reminds me of really thick Worcestershire sauce.
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The menu also holds the “Yabu promise”: if we’re not happy with what we’ve eaten, they will gladly replace it/we get our money back or if the food isn’t served within 30 minutes, it’s free of charge. The confident declaration of excellence doesn’t stop there: Yabu apparently tapped Chef Kazuya Takeda of Tonkatsu Takeshin (in Tokyo) to help train their chefs. With our tummy’s grumbling, our expectations were definitely high.

Our food arrived around 20 minutes after we gave our orders. Not bad at all.

When you order a Tonkatsu (fried pork cutlet) Set, you can either have the ‘hire’ (flaky pork tenderloin with no fat) or ‘rosu’ (juicy pork loin with a trimming of fat). Prices vary according to the weight of the pork.

We had the 120 gram Rosu Set (355php). It comes with generous serving of unlimited thinly sliced cabbage (according to the comic strip, the cabbage blades need to be exact in thickness) with sesame dressing, unlimited Japanese rice, miso soup, Japanese pickles and a bowl of fruit (watermelon and pineapple – my favorite).
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The problem with cooking pork, especially a cut that doesn’t have a lot of fat, is that it can get very tough if overcooked, and even if it’s cooked perfectly, without the pork fat it can taste bland (I’m a firm believer that pork needs to be served with a generous amount of fat!).

Surprisingly, the pork was juicy and not tough at all. The breading evenly coated the meat well, without it being too crunchy.

You can either dip every piece you skewer in the dipping sauce you made, but I think the katsu can still hold its own without it.

We also had a Hire (tenderloin) and Seafood Mixed Katsu Set (475php) which included a black tiger prawn, scallop, cream dory, eggplant and pepper. This is where things get interesting.
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Of course the hire delivered. It was flaky and had no traces of it being tough, just like the rosu. But when I tried a piece of breaded cream dory, I probably had a foodgasm. My friend felt the same way. Right there I developed tunnel vision and saw only the cream dory which was incredibly soft and flaky without being fishy and slimy. There’s probably no other word to describe it except perfect. It was the perfect marriage of crunch from the breading and silky softness from the fish itself. It doesn’t need to be dipped in the sauce or paired with rice to be appreciated (and loved). But those nuances work, too.
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But I didn’t forget about the other things in the set!

The tiger prawn was cooked perfectly because like the breaded pork, it wasn’t tough at all. My least favorite item on the set would have to be the scallop though just because I would prefer to have it steamed or pan-seared and not breaded. But hey it is a katsu place after all. The eggplant and the pepper were great additions to the set since it offered another “texture under another texture” option.

Both sets had the same side dishes: the cabbage with the sesame dressing duo complimented each other well. Run of the mill coleslaw this is not. But between my friend and I, she liked the cabbage more than I did. The miso soup tasted just the way miso soup should taste like, so no arguments there. I particularly like the Japanese rice, which has a deliciously inviting neutral taste that goes well with the breaded items.
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I ordered shochu (an Iichiko Super, 175php) with my set, which had a great kick to it. Sake (rice wine) is an alcoholic beverage made from rice. Shochu is Japanese liquor made from other ingredients, not just rice: sweet potato, buckwheat or barley. While sake is brewed, shochu is distilled.
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The servers were attentive without being smothering, which is always something I appreciate when dining out.  Although this can be negligible, the chairs a little bit low relative to the height of the table. I’m 5’10” and I did notice that. My friend 5’2” and she was really the one who felt it. But we went through dinner happy and pretty full so it wasn’t that big of a deal!

All in all, Yabu, is the Japanese restaurant that could. I’ve always been partial to all things breaded and fried because that has always been on my list of comfort foods. But this little resto takes it a notch higher by translating authenticity into a casual, no frills dining experience. The prices are a bit steep but I felt that every meal was worth it. I would definitely come back again, if only for the cream dory (haha!) and maybe for more selections next time.

Disclaimer: In the spirit of marketing, I was invited by the brand manager and ordered free of charge. But all opinions are mine.

Yabu: House of Katsu 

2nd floor, SM Megamall Atrium, Julia Vargas Avenue, Mandaluyong City

(02) 576-3900

Facebook: https://www.facebook.com/yabuhouseofkatsu

Website: http://www.yabuhouseofkatsu.com

 

A Year of Food, Food and more Food!

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memory lane

I remember it pretty well – the day I decided to “give birth” to my food blog and name it “The Hungry Giant”. It was during research class, and instead of listening to whatever it is happens in research, I did wrote down possible names at the back of my notebook, as if I was trying to name a newborn baby.

I was a senior in college then, and my food blog dreams took a backseat when I reviewed for my board exams. But there was no stopping me when I did finally have the time to carve a niche for myself in the ever expanding world of food blogs. It was like I opened a window to let in a gust of cold fresh air. Since then, I never dared to close it ever again.

What you see before you right now is The Hungry Giant, 365 days and 131 posts later!

If you’ve put up with this blog since the very beginning, you might still remember the first recipe post I made (Garlic and Sardines Pasta). I just had it for lunch today, it’s still a winner.

Or how about the post that was good enough to make it to WordPress’ freshly pressed? Yeah, apparently the people at WordPress are pork lovers. And the whole world sent love to my grandmother as well. Back at you, world! (Chinese-style Crispy Pork Belly)

The day my dad and I made adobo together (with the chickens) was also a golden day. The first time I potted my herbs deserves recognition as well.

This blog also pushed me to try a lot of things in the kitchen: siopao, my first focaccia, cinnamon rolls, homemade garam masala (!), and let’s not forget, beef bourguignon version 1 and 2! 

Sometimes cringe-worthy, sometimes heartwarming – either way, my salad and  I were also on TV at one point!

Another proud moment? Well, when Ginny Roces De Guzman (the author of Bake Me A Cake) left a personal comment on my blog, thanking me for making her (really great) red velvet cupcakes. Julie Ruble of Willow Bird Baking, and her own red velvet cheesecake recipe (the first thing I ever baked, EVER!) is equally a winner.

And if you’ve noticed, I finally bought a domain! It’s now thehungrygiant.net although I think if you type in thehungrygiant.wordpress.com, it will still redirect you to the new one. A big whoop to the marvels of technology and whatnot!

Today, for THG’s anniversary, I was coincidentally invited by the good people from The Maya Kitchen to a cooking demo with Chef Hasset Go! One of the (if not the) youngest pastry chefs in the Philippines demonstrated a few of his recipes that will probably be part of his first book, out in August. His career story is one for the books – really inspiring!
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Chef Hasset’s 15-minute Energy Mug Cake

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Probably the highlight of the demo – Custard Spring Rolls. It had a great gentle crunch on the outside, and a perfectly sweet custard filling on the inside. I wouldn’t mind having it everyday.

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Banana Jubilee Crepe

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Low-Sugar Citrus Cupcake Creme Brulee. The secret: coconut sugar!

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A thing of beauty – Pandan White Chocolate Mango Cake

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Upper Left: Coconut – Calamansi Squares. Lower right: One Block Away Easy Pastel Tres Leches

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After the demo, and since I was in the vicinity already, I had a late lunch with two of my friends at Cibo. I decided to treat myself with a plate of lamb and bruschetta.
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Costolette D’ Agnello – Grilled Lamb Chop, Red Wine Mint Sauce, Parsley, Rice Pilaf (430php) – if only I can have lamb everyday

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Funghi Trifolati – Mushrooms, Fontina, Stewed Tomato (225php) – perfect

To cap off my night, together with my high school classmates working/residing in Manila, there was a get-together at Fish and Co. at Trinoma. There were no pictures because at that point we were all incredibly hungry, but let me just put it on record that Fish and Co.’s selections are delicious and the portions are generous. Must try: fish and chips, salmon, and the seafood curry.

There you have it, a day in the life of The Hungry Giant. Well, I wish that was true. No, I don’t get to eat out all the time but today just had to be something special. What you’re reading right now are ramblings of a guy with commitment issues, so the fact that I managed to hold on to this blog for a year is legendary. And just in case you haven’t been put up to speed, I recently left my hometown to pursue whatever’s waiting for me here in the big city of Manila. The fact that I could take this blog with me excites me because this is a new chapter for myself and for the blog: more perspectives, depth and definitely more food!

So, let me take this opportunity to NOT apologize to you reading this right now. I won’t apologize for making you hungry because I wouldn’t have it any other way.

But seriously though, thank you. Thank you for dedicating a few minutes of your life to ogle at my photos and read what I have to say. I try my best not to waste your time.

Thank you, thank you and tha—*burp*—nk you.

The Maya Kitchen is conducting a series of cooking demonstrations and lifestyle courses throughout July. For more information, contact them through email: contactus@themayakitchen.com   or call 8921185 / 892-5011 local 108. The Maya Kitchen Culinary Center is on the 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City. 

Cibo is located at the 2nd level Glorietta IV, Ayala Center, Makati City or  903.6327 or 729.2426. 

MNL Snippets

It’s been a few hours since I got back from Manila, again. More pleasure than business this time, though I managed to squeeze in a day of productive school and accommodations inquiry. But I won’t go into the details, because nothing’s set in stone. But I am hoping, with fingers crossed, that the words ‘career shift’ will make 2012, my year.

Anyway.

I might as well post photos of what I ate, since at this unholy hour, photos and food are more interesting.
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first stop: Congo Grill at SM Mall of Asia. A nice family resto that serves reasonably priced and portioned food. Don’t forget to try their SISIG – laced with chicharon/pork skin cracklings, drizzled with a light and creamy white sauce that’s still, but also not quite, mayo.
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Random note: their iced tea is orange flavored. I didn’t like it, even if I knew it was Nestea.
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The next day: Cafe Via Mare at The Landmark. A restaurant inside a department store is ingenious. A plus considering it shares the same floor with the ladies’ dep. Dad and I were perfectly comfortable perusing the menu while Mom was busy enjoying the chaotic ambiance of sales and shoes.
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Noteworthy: Adobo flakes. Crispy and full of that salty-sour adobo flavor, this “all day breakfast” fare tasted pretty good; perfect for a hungry shopper. Ambiance was great. Basically any resto that serves great Filipino food is a winner in my book.
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The Ensaladang Bagnet/Bagnet salad was also great. Bagnet is deep fried pork belly, and the salad is a mix of mustasa/mustard greens, tomatoes and onions. Normally with a distinct bitter taste, the mustasa was pleasantly mellowed by the dressing and went really well with the other ingredients. I need to replicate this.
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Not to be outdone is their bibingka topped with salted egg. For some strange reason I needed to have my bibingka fix. Served hot, this heavy ‘dessert’ is perfect as it is.
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Also ingenious: Chatime sharing the same floor with Via Mare. I ordered the Original Roasted blend, Taro and Matcha Red Bean. Though I still think Gong Cha and Zensonita are amazing, Chatime’s Taro was a surprise. It was rich, dense and definitely starchy, like a heavy smoothie. All of these had half the amount of sugar. I think I should have ordered the full.
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The next day dad and I were left to our own devices. After checking out a school in Makati, we went to Lutong Macau, a Chinese restaurant that caters to Jupiter Street’s busy professional strip. It was a good thing we went there before lunch, because we were told that place becomes packed pretty fast when the clock strikes 12.
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To say it was a heavy lunch was an understatement. We each had a small plate of dim sum as an appetizer. Looking back I think it was a bad call because we almost had no room left to finish our meals.
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Noteworthy: Pancit Canton and Lechon Macau. Though I’ve tasted my fair share of pancit canton, I can’t really say that theirs was a dish I’ve already tried (that’s a good thing). I like my pancit canton dry, but I made an exception for their ‘soupy’ variety. They served it with kwek-kwek/breaded, deep friend quail eggs, which was definitely Chinese.

The lechon macau, pork belly with a crispy skin, with just a hint of five spice, was deliciously sinful. I couldn’t finish the rice that came with it. It’s funny that I only had lechon macau here in the Philippines and not in Macau, where it’s supposedly from.
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On our last full day in Manila, we found ourselves stranded at Bonifacio Global because of the heavy rain. And I couldn’t think of a better way to while away the time than to spend it at Fully Booked’s Starbucks outlet.

Cozily tucked inside Fully Booked’s 3rd (or was it 4th?) floor, it was a comforting haven for readers who enjoy the experience of spending precious uninterrupted time with a good read.
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What made it even more comforting was their crew, particularly the barista who took our orders. I’ve officially met the friendliest barista in the world. The way she carried herself with ease, and showered with attention everyone who came in really made the place better. And here I am gushing.

A cup of hot coffee, books, bed weather and friendly people – I couldn’t ask for anything more.
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That night, in another location that can’t be disclosed, I finally took a picture of a friend that took to me pretty well. I was sitting down as he approached me, rested his head on my lap, and looked at me with those big doe eyes. He doesn’t take too kindly to strangers, I was told. I think the massage I gave him helped quite a bit.

A few hours later we were boarding the plane that would take us home, and here I am a few hours later still sleepy but with enough gumption to post this. If I waited longer the memories might go stale and it wouldn’t have been as ‘freshly pressed’.

I think I wrote enough for one day. I need to give my brain enough time to catch up. To reach this point and not click on ‘save draft’, is a tiny miracle.

Oh, the smudge you see here was supposed to be a plane. It just goes to show that my skill at capturing the moment is also extremely noteworthy (haha).

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What I Ate @ Sambo Kojin

“Because I’d like to believe it’s important to tell the world what you ate for breakfast, lunch and dinner”
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Just because I told you that my Manila trip was more business than pleasure doesn’t mean that I didn’t have fun one way or the other. Because I had a few high school classmates living/working/studying in Manila, we just had to meet up a few hours before my flight home. Going to the carnival was at the top of my friend R’s list of things to do before leaving.
But since it was too much of a stretch to carry our bags to Star City then to the airport, we decided to join the rest of the people at Eastwood’s Sambo Kojin – a grill-all-you-can Yakiniku resto.
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My stomach wasn’t cooperating with me when we got there. I didn’t even know it was a Japanese resto. When we sat down and I took in the spacious surroundings filled with families, friends and everyone in between, I had the feeling this place was a crowd favorite. But they didn’t have hot tea on the menu to quell my stomach, so that was hopefully my only disappointment.

Normally my love for Japanese food is limited to California Maki and Ebi Tempura. When I saw the spread – there was a lot of raw meat and seafood.
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“Are we supposed to eat all of this raw?!” “Why is there so much raw BACON?!” “Do the Japanese actually eat RAW BACON?!” I mentally cursed.

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But then I was relieved to find out that the tables all had a smokeless grill. Sambo Kojin was a smokeless grill resto afterall. I put two and two together and inwardly gave myself a facepalm. Yes Virginia, you use the smokeless grill to cook the raw food.

I didn’t know/recognize 97% of what I got from the spread. But let me just put it out there: Sambo Kojin made me feel like a kid again. I had the time of my life with the smokeless grill. You can actually ask my friends; they felt my joy.
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I had so much fun using the smokeless grill that I didn’t even bother to eat the raw fare. Looking back on the experience I should have appreciated their sushi and sashimi more but the grill takes the cake.
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After getting over my initial ‘eat it raw’ scare, I happily filled my plate with the different kinds of raw marinated meat. It was too bad there was so much of it spread out and they didn’t even have labels to distinguish one from the other. That would have been so helpful for a newbie. This was probably my second disappointment.
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But grill the meat I did and that was a great way to start our course. The meats were perfectly seasoned that I didn’t even see the need to dip it in their sauces. I was practically smiling on the inside.
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But another revelation that I had was their ebi tempura. Now it can be said, that the bar for an absolutely amazing ebi tempura has been raised, and Sambo Kojin takes the top spot (!). Theirs was all about the shrimp. It was perfectly cooked and so tender; light years away from ATOA’s version, which I can now describe as eating leather (I’m sorry, ATOA). Sambo Kojin’s tempura was like cotton. The shrimp sizes were reasonably smaller than ATOA’s, but the taste made up for it.
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Another equally satisfying dish was the skewered fish belly. I didn’t know what kind  of fish it was and I just assumed that I was fish belly because it was so fatty. I only had two skewers before I surrendered. Like the meat, there was no need to dip it in sauce because it tasted great on its own. Fatty, but extremely satisfying.
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The last surprise that we had at the end of the meal was that we got more food than we can finish! There was still a plate full of meat rolls that was left untouched. I regret not getting a little of everything and just go back to the buffet if we need refills.
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You pay 595php (exclusive of drinks, their bottomless iced tea was pretty pricey at 92php) not just for the food but for the experience as well. Dining there made me think of more possibilities that can ‘nurture’ an appreciation for Japanese food. If only I can master using chopsticks to pick up food instead of using it to skewer meat.

But thinking about the experience, it can wipe any form of regret off your plate. Sambo Kojin had a lot of options to share, and if resisting the natural impulse to get what looks safe and familiar can be helped, then I believe it can make a fan out of you.

And strangely enough we weren’t charged for the leftovers. Lucky us. But instead of taking the risk, take only what you think you can consume. The buffet isn’t going anywhere. We went home extremely full and satisfied. We were happy campers that night. Never mind that they didn’t serve hot tea.

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Class picture

I didn’t just fall in love with Sambo Kojin – I married it that night. And so the long distance affair has begun.

What I Ate @ Eureka (Palmeras)

“Because I’d like to believe it’s important to tell the world what you ate for breakfast, lunch and dinner”

Is this just my second WIA post? Darn it. Anyway:

The Palmeras compound has two restaurants: the main resto and Eureka. Eureka offers Japanese cuisine. But what’s good about it is that even if you’re dining in the main resto you can still order from Eureka (if it’s open), and vice versa. So maybe we went there for the ambiance.
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Eureka is located behind/below Patio Palmeras’ main restaurant. Palmeras is one of Zamboanga’s most iconic and popular family restaurants. It’s famous for giving birth to the Knickerbocker – a medley of fruits bathing in a creamy milk sauce that is unmistakably theirs, with ice cream to boot.
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But personally I never get tired of going back to Palmeras because of one thing: their bilao. A bilao is essentially a large round wooden/woven plate dressed with banana leaves and studded with an assortment of meat, seafood and vegetables. Almost every family resto in the Philippines has their own interpretation of the bilao. But among the bilaos I’ve tried here in Zamboanga, Palmeras and Country Chicken take the top spot. (Country Chicken is a whole different story)
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Palmeras serves a damn good lechon kawali (deep fried pork belly). Paired with a simple dip of soy sauce, chilies and vinegar/calamansi – an epiphany.
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Now I’m a fan of ATOA (A Taste of Asia) because of their California Maki and Ebi Tempura. Because Eureka is a Japanese resto, we had to order the two dishes for comparison’s sake. Both were good, but I still prefer ATOA’s version because it tastes…fresher. But Eureka’s is not slimy nor rancid, it’s just…”meh”. But my friend begs to differ, so don’t take my word for it. (But I’m sure you’ll agree with me. haha!)
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Go there with the family/friends for a great bilao, order an extra serving of lechon kawali, a bowl of steaming rice and end your great meal with the Knickerbocker. Plus if you ask nicely they’ll give you a sweet and sour dipping sauce for the Calamares (breaded squid rings).

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Taking it all in, lunches/dinners are always great at Palmeras. The world would be a drearier place without it. The lechon kawali says it all.

Hacienda de Palmeras
Sta. Maria road, going to Pasonanca
(062) 991-3284