Of course this would end up on my IG stories. Everything else does these days, after all. The surprising thing, though, is that people have been messaging me all day because of this. “Where is that?” “OMG WHAT?” Different variations of the same kind of reactions: awe, curiosity, with just a touch of envy.

The centre of all of this hullabaloo is Tiyo’s Inihaw na Liempo Sinigang. Yes, this ingenious restaurant has somehow managed to marry two of our favourite Filipino foods and transformed into one delicious item. It is a compromise, they say, of personalities and of tastes. “If you like soup, you can eat the liempo dipped in soup. If you prefer it dry with the tamarind sauce on rice, then go ahead.” It seems fairly innocuous, but I like that they take everyone into consideration.

Let me begin by saying that I’m not the most informed when it comes to Filipino food. I’ve had the usual: Mang Inasal, Kuya J, my Lola’s adobo. Other than that, my experience with local cuisine is pretty much limited to whatever is available in Metro Manila (which, let’s face it, isn’t very representative of the entire country’s cuisine). It’s not that I’m not an adventurous eater; it’s that I don’t quite know where to look anymore. So thank God for Tiyo, Tomas Morato’s latest homage to the Filipino palate.

Welcome to Tiyo Craft Kitchen & Bar

Enjoy a leisurely drink at Tiyo’s posh bar

Tiyo is, without a doubt, a world in itself. It simply screams elan what with its marble countertops, teakwood furniture, and high back leather lounge chairs. In many ways, it is Tomas Morato’s very own French salon, but you know…modern and Filipino. Think of it as a place where all of the ilustrados would hang out if they lived in 2018. Riveting conversation alongside live bands or soft music, depending on which day of the week it is. Jose Rizal would have been proud. He would also have been spotted here drinking the local ale: any of the eight locally brewed craft beers available on tap.

But I digress. Let’s start with the food because after all, that is the heart of Tiyo.

The beautifully plated Three-Fish Coconut Kinilaw (Php420)

We started the night out right with the Three-Fish Coconut Kinilaw, one of the most beautifully plated dishes I have ever seen. Everything on the plate is edible: from the tuna to the malasugi, to the talakitok (local mackerel) and the crispy espada, to the seaweed used as garnish. It looks complex, but it’s simply a delight. Somewhat reminiscent of the Peruvian ceviche, its flavors are crisp and fresh, a definite challenge to what you think you think you know about Filipino food.

Go crunchy or go home! Calamares Negra for Php315

Our second course was the Calamares Negra: chipirones (baby squid) fried in squid ink batter with aligue dip on the side. Crunchy and satisfying, it is served with homemade kamote chips in order to tempt you into another bite. Needless to say, I gave into that temptation.

A delicious twist to your usual pinakbet (Pinakbet Rebusado for Php325)

The Pinakbet Rebusado followed: a fusion-style dish that has eggplant, string beans, sigarilyas, okra, and squash deep fried tempura style. The binagoongan dip was the perfect complement to the crunch, adding more depth of flavor to the usual medley of pinakbet vegetables.

The star of my night, the Aligue Pinoy Wings (Php385)

The star of my night was definitely the Aligue Pinoy Wings. I don’t even like aligue (crab fat), but Tiyo has somehow managed to convince me that it isn’t so bad. Although it is an indulgence (anyone else have high cholesterol?), Tiyo’s wings made it all worth it. I highly suggest you explore the different flavored wings that their menu has to offer, like the Alavar (Zamboangan satay sauce) wings and Tiyo’s Piaparan (Maranaoan curry) wings.

Thickly cut pork liempo with tamarind gravy

It is now the fifth course and we have come to where we had originally begun: the Inihaw na Liempo Sinigang, the piece de resistance. Slabs of thickly cut grilled pork belly are served with a generous portion of tamarind gravy. Sour broth soup with vegetables is served on the side.

Deconstructed sinigang is a Y E S for me (Php495)

Mark and Sam, power couple and part-owners of Tiyo, explained the rationale behind this type of deconstructed sinigang. “Mark hates soup,” Sam said. “But I love it. This way, we get to cater everyone.” And it works! The tamarind gravy and liempo is delicious any way you wish to have it: on a bed of fluffy, white rice, or submerged in warm, zesty soup. I didn’t believe it could work both ways (gravy in soup?), but just try it and I dare you to tell me otherwise.

Nothing beats the classics (Sisig for Php395) 

Last but not least (definitely not least), is the food that Anthony Bourdain claimed would win the hearts and minds of the world: sisig. Sisig has become something of a phenomena with plenty of variations and renditions done all over the Philippines. For Tiyo? They stick to the classics: Pampanga-style. No sizzling plate, just a lot of the good stuff: chicharon bits, egg yolk, minced pork jowl, and to top it off, chicken liver mousse. It is an extravagant affair, but one that you shouldn’t feel the least bit guilty about. It’s a treat, after all – served only by the best.

Bye Jollibee…1/2jk (Peach Mango Pie for Php210)

Dessert came quickly. Taking on one of the Filipino classics, Tiyo serves a deliciously sized Peach Mango Pie. Although Jollibee’s peach mango pie remains close to my heart (they were the ones to put peach mango pie on the map after all), I have to say that Tiyo serves to be a strong competitor for the number one spot. With a healthy serving of gabi (taro) ice cream (fear not, it is a subtle gabi flavor, not overwhelming at all) and a sprinkle of mint leaves, the peach mango pie is a delicious melange of mango, ice cream, and savory flour crust. It goes without saying, but I’ll say it anyway: it is delicious.

Shoutout to all of the Titas of Manila! Streetside Special craft cocktail for Php280. It even has gulaman!

What is a meal without post-dinner drinks? The Italians have their digestivi and I (being a tita) have my buko pandan cocktail. Called the Streetside Special, this craft cocktail pays homage to sunny days spent streetside with a plastic bag of pandan juice and gulaman. It tastes just like the real thing–but with a kick (thanks to a little coconut rum).

Some of Tiyo’s delicious craft beer on tap!

If you aren’t the cocktail type, that’s fine, too, because Tiyo happens to have a wide selection of craft beers on tap. They have eight different craft beers from all over the Philippines, which range from Elias Mango Cider (a bestseller!) to Bulul Tisay Blonde Ale. All of them are naturally flavored and surprisingly smooth. If you aren’t much of a beer drinker, then I highly suggest the Elias Mango Cider, Tropic Haze, and Soothsayer, all of which are light in flavor – perfect for a comfortably long sobremesa. Beer enthusiasts might opt for the Exit Wounds IPA or Monkey Eagle Potion28 IPA, which have stronger tastes and smells.

Much more than what Tiyo is doing with its food and drinks, what I love about this restaurant is that it (quite simply) celebrates being Filipino. And it’s not just about exclusivity or “being an ilustrado”, which in itself serves a very narrow definition of what being Filipino means. Rather, this restaurant makes themselves all about celebrating Filipino intellectualism, connoisseurship, and talent. From its Escolta-esque decor to its multicultural menu (with food inspired by Mindanao and Visayas, as well as Luzon), Tiyo aims not just to bring you out of your comfort zone, but to bring you back home, as well.

Tiyo Craft Kitchen & Bar

You know how Filipinos have this perpetual battle between sinigang and adobo? Sisig has always personally been my favorite Filipino dish. Please don’t try to talk me out of this, it won’t work.

Whether you love the dish like I do, or are just a casual fan, it looks like this eatery has something for everyone. Dad’s Chamami Eatery reportedly has 64 types of sisig on its menu. While the text is too small to really double-check the count of this Reddit user, the fact that the sisig options take up three columns speaks for itself.

This place in Lucena City has 64 types of sisig from Philippines

Some interesting choices that have me scratching my head in curiosity are Sisig Smart, Sisig Sun, and Sisig Globe. Sisig Aldub and Sisig Duterte make me wonder what exactly the dish has to commemorate these personalities. For the less adventurous there are the usual options like Sisig Pork or Chicken.

View this post on Instagram

Sisig P.U.L.I.S. #Pork #Utak #Liver #Isaw #Squidball

A post shared by PO1 Red Dañez,RN (@tatarunurse) on Jan 9, 2016 at 9:41pm PST

Unfortunately, Dad’s Chamami Eatery is a little out of the way. It is located it in Lucena city, the capital of Quezon province. Hey, at least you can pin it for the next time you make the trip out!

Which sisig type would you most like to try? 

The post LOOK: This restaurant has 64 types of sisig! appeared first on When In Manila.

A lot of bars nowadays come with loud rave music and neon lights made for wild partying. Uf you’re the type who just wants a chill place to hang out with friends and some good ol’ beer, though, The Portal Bar would be the right place for you!

The Portal Bar is a little nook located along the Commonwealth area in Quezon City. Established three months ago by husband and wife Chuck Cabrera and Binky Cruz, The Portal Bar will take you back to the days of 80s pop culture, which you will see artfully arranged all around the restaurant.

On bright blue walls, you will find comic book posters and pictures of artists like Michael Jackson…

… along with lightsabers from Star Wars and tons of Marvel memorabilia!

Even their smoking area (which by the way has a really strong exhaust system that completely gets rid of the smell of smoke) comes with framed photos of artists. It’s really a blast from the past!

Everything, from the coasters framed on the wall, to the miniature wine bottles and toys were carefully collected by the owner Chuck since his high school days. The whole time, he kept thinking that he would use them in the future. When he established The Portal Bar, the culmination of his high school dream, it was fate to fill it with the memorabilia he had been saving!

The Portal Bar was created when Chuck realized that he wanted to create his own place to bring his friends over instead of spending money elsewhere. Using his knowledge from always going to different bars, he put together this retro concept with his wife Binky. The name “portal” came to be because he wanted his bar to feel like a doorway through time— a throwback to the 60s to the 90s— and even through different superhero universes. The Portal Bar is meant to be a place of nostalgia that allows you to backtrack through time and reminisce about the golden days of pop culture.

The Portal Bar features a wide variety of alcohol – from local beers to imported brands.

The creative genius behind the dishes served in The Portal Bar is none other than Binky herself! While her husband handles the operations, her element is in the kitchen, where she whips up a wide variety of hearty meals and snacks to go with your drinks.

Binky really loves cooking, and you can tell that from the taste. It’s fusion cuisine, much like home cooking, but made better! These are some of their bestsellers:

Calamares (Php190)

These deep-fried squid rings make for great pulutan while nursing a bottle of beer. The crunchy batter is lightly seasoned, and when you bite into it, you get soft and springy squid that isn’t tough and rubbery at all! Dip it in their mayonnaise sauce for added creaminess.

Nachos (Php250)

No appetizer is ever complete without some crunchy chips to munch on. The Portal Bar’s version includes bits of ground beef, diced tomatoes, and jalapeños atop tortilla chips. However, what sets them apart from the usual nachos is that they use a mix of carbonara sauce and grated cheese to add a creaminess that blends well with the chips’ sour, salty and spicy flavors.

Tokwa’t Baboy (Php180)

Whether you enjoy this as a chaser or as ulam, The Portal Bar’s tokwa’t baboy does not disappoint. Diced tokwa paired with bites of fried pork are made better with the soy sauce and vinegar dipping sauce that it comes with. I recommend just pouring the sauce over the whole dish, so it gets an even coat of flavor.

Continue reading on the next page!

The post The Portal Bar: Dine with the Best of 80s Retro Pop Culture appeared first on When In Manila.

Photo from https://edition.cnn.com/travel/article/best-new-restaurants-2019/index.html

Our love for food, especially local dishes, is being recognized the world over. The latest addition? The inclusion of a Philippine restaurant in CNN’s list of new restaurants to try in 2019.

The restaurant included is Metronome, a French bistro that features “serious gourmet cooking in a relaxed, bistro-style environment.” It joins eateries from London, Monaco, Washington, Tokyo, Brisbane, Hong Kong, and more.

According to the CNN article written by Chris Dwyer, chef Miko Calo’s “focus is on the flavors of her home country, making the most of excellent produce using the skills she honed during her career. An à la carte and a tasting menu are both set to entice diners in Manila’s business hub of Makati.”

Metronome is run by Calo, an École Grégoire-Ferrandi graduate who cut her teeth in Joël Robuchon restaurants in London, Singapore, and Paris. In the culinary world, Robuchon is dubbed the chef of the century by the guide Gault Millau and has the most Michelin stars at 32.

The restaurant is located at the ground floor of the Grand Midori Building in Bolanos Street, Makati City.

Have you eaten here? Share your thoughts below!

Follow When in Manila Koji for more stories like this!

The post Philippine restaurant featured in CNN’s new restaurants to try in 2019 appeared first on When In Manila.

As they say, necessity is the mother of invention. And when it comes to food, we’ve come up with crazy ways to reinvent flavors and presentation. But sometimes, it’s not that deep.

May nabili kang sabaw, naalala mo wala kang bowl or baso? Pero meron kang masking tape. pic.twitter.com/MdequilSi5

— Exploding Icarus (@EveryErick) January 3, 2019

For Emmanuel Erick Odiamar, he was pressured to come up with a way to consume some soup he ordered for takeout. He didn’t have a bowl, but that didn’t stop him from enjoying it, and he fashioned a makeshift bowl using a roll of masking tape. Now that’s genius.

According to Odiamar, he got his idea from his officemate Kim de Castro, who recommended a wide roll of masking or packing tape. He added that de Castro got the idea from Kuya Raul, the head delivery boy of their company.

Do you have other creative ways to eat takeout food? Share your thoughts below!

Follow When in Manila Koji for more stories like this!

The post According to this guy, here’s how you can drink takeout soup if you don’t have a bowl appeared first on When In Manila.

Everybody will agree with me when I say this: you could get a lot more things done if you didn’t have to deal with traffic. Well, I found a solution to that… kind of. I give you: a wellness center along Pasig that comes with a nail spa, a gym, a dental clinic, and even a café— all in one place! The name? Ziba Wellness Center.

Ziba Wellness Center was established by Dra. Sheila and her business partners. They chose the name Ziba, which means beautiful in Persian, to reflect their goal of improving the well-being of their guests. Although Ziba Wellness Center has been in the business for only a year, they’ve already won a prestigious award from the Philippine Social Media Awards as a Star Brand, One-stop Wellness Shop for the year 2018.

Their trophy proudly greets you at the entrance along with a charming receptionist.

Don’t let the concrete exterior of the building fool you. Once you enter Ziba Wellness Center, you’re in for a surprise. After going past their dental clinic, you will see that the interior is made to look like a café in Europe with stone floors and a combination of marble-top and dark tables, all of which are surrounded with black metal-wrought chairs.

A large tree stands proudly in the middle, overlooking a yellow storefront with a brightly-colored roof: their nail spa.

Despite their rustic charm, Ziba adds modern elements, like a large TV right in front of their seating area; a fast, free Wi-Fi connection; and strategically-located sockets for students who drop by to study, or anyone waiting for their appointment.

Ziba Wellness Center blends responsibility with relaxation through their wide range of services. Their dental clinic is on-call for your annual cleaning, while the gym is your chance to work out. On the other hand, the nail spa is perfect for some much-needed pampering and beautifying. The in-between? Their café, which is a great place to chill post-workout, when you’re waiting your turn, or are just plain hungry.

During our visit, we got to check out their amenities:

Ziba Dental

The Ziba Dental Clinic is their busiest service by far with a constant line of waiting customers.

They have a team of three dedicated dentists on-call who offer oral prophylaxis (or cleaning, basically), tooth fillings for those pesky cavities, tooth extraction, and oral surgery, just to name a few. Their team can also provide orthodontist treatments such as braces to give you that perfect smile.

And the best part? These high quality services all come at affordable prices! Just make sure to book your appointment early to guarantee you a spot!

Ziba Wellness

By the very name itself, Ziba Wellness Center offers a gym/wellness center. Here, you can work on your stamina and endurance, tone your body, and even have fun with their zumba and yoga classes.

Ziba’s rates are very affordable. One of their ongoing promos lowers the price of their membership fee to only P500 a year. So, if you avail of their annual membership, you will only need to pay P50 a day for unlimited use of their facilities. What a great deal!

If you’re the type who doesn’t want to commit right away, you can also avail of their normal session with all-day access to their facilities a modest rate of P300. And for just P350 a session, their duo of hands-on, dedicated trainers can craft a program that will get you closer to your body goals—from getting rid of that stubborn holiday pudge to toning your arms for your upcoming summer bod.

At only P800 per month, you can also get unlimited use of the gym with the trainer included in the package! Ziba’s Wellness Center is open from 7AM to 10PM, so you can go there anytime – even after work! Their promo rates are only available until the end of February 2019, though, so you’d better get these great deals now!

Continued on the next page!

The post Ziba Wellness Center: A Nail Spa, Gym, Dentist and Food All in One Place appeared first on When In Manila.

TasteAtlas, an online food database, recently released their Top 100 Best Traditional Dishes In The World list for 2019. They are essentially a ‘map of good food’ around the world, cataloging must-try dishes and eateries in various locales. Their Top 100 list is a record of the best of the best, though their criteria for choosing is not actually known.

(Anthony Bourdain calls Filipino food “the next big thing”)

Amongst those 100 dishes are 3 from the Philippines: Lechon, Kare-Kare, and Crispy Pata. TasteAtlas initially announced that what many consider to be our “national dish”, adobo, was part of the list. They later corrected themselves and explained it was these 3 dishes that instead earned a spot.

Aside from being traditional Filipino staples, these dishes have now earned their place as global staples at the dinner table. They join the ranks of other dishes such as Japan’s ramen and sushi, Italy’s Pizza Napoletana, Thailand’s Pad Thai, and China’s Peking Duck.

(LOOK: Here’s How You Can Have Cebu Lechon Delivered Straight To Your Doorstep!)

Of course, because no official criteria for the list have been announced or verified, it can still very much be considered a ‘popularity’ list. It does, however, affect the way tourists and travelers decide which Filipino food they ought to try first. It also means that these dishes may be what Filipino food culture becomes known for — at least for this year.

What Filipino dish do you think should have been added to the list? 

The post Lechon, Kare-Kare, and Crispy Pata replace Adobo in 2019’s ‘World’s Best Dishes’ list appeared first on When In Manila.

Have you heard? Tipsy Pig has new additions to their menu!

I’ve been hearing about this gastropub for quite some time now, but this is the first time that I’ve actually been able to try their dishes. As I was browsing through their menu, I noticed that most of their offerings are Filipino dishes with a twist. I was excited to try something comforting yet new. And boy, Tipsy Pig did not disappoint as they are more than your typical gastropub. They have a wide selection for a lunch out or a dinner date.

Here are their newest dishes:

Vietnamese Salad (Php220)

This salad has cabbage, fried wonton, fish sauce, and lemon sauce. The lemon sauce perfectly balances out the saltiness of the fish sauce. I particularly love how it doesn’t have too many things going on, so I could appreciate the lightness of the dish all the more. It’s perfect as a pre-meal dish.

#SquashGoals (Php320)

This might look like soup, but I had this as my ‘ulam’ anyway. I am a huge fan of Ginataang Kalabasa, but this takes that simple dish a notch higher. Made with squash, coconut cream, and shrimp, what makes this dish special is how they replace the typical sitaw (string beans) with spinach instead. I paired this with rice and I couldn’t stop eating it!

Ginataang Munggo with Tinapa Rice (Php320)

I’m not a huge fan of regular munggo, but Tipsy Pig has their own comfort food version of this home staple using coconut cream and lechon kawali. Their tinapa rice is the perfect partner for this! Don’t miss out!

Tipsy Sisig (Php360)

This is the must-have during your drinking sessions. Tipsy Sisig is made with bagnet, calamnasi aioli, poached egg, and pork floss. I love how they use bagnet in their sisig. It delivers the perfect crunch that I look for when I eat sisig.

Hoisin Pizza (Php450)

Here’s another personal favorite. Their Hoisin Pizza has perfectly made thin-crusted dough topped with crispy chicken skin, green onions, hoisin, and soy chicken. I love how it has a balanced flavor of sweet and salty without overwhelming the tastebuds.

Pan Seared Pampano (Php1,150)

The group’s favorite dish was their Pan Seared Pampano, though. I love how the fish is well-cooked and flavorful. Since the fish is huge, it is actually enough to feed a group of 4 or 5 people. What I love the most about this dish is how they serve it with pressed calamansi – simple yet delightful.

After my first visit to Tipsy Pig, I’m pretty sure that I’ll be coming back to try out more from their menu. Whether to hang out with friends, celebrate a milestone with my family, or simply have a dinner date; this gastropub will be on top of my mind now.

In case you didn’t know, Tipsy Pig has a newly opened location in Timog Ave!

Tipsy Pig

Forbestown Road, Burgos Circle, Bonifacio Global City, Taguig

The post Tipsy Pig’s Newest Dishes Will Make You Keep Coming Back for More appeared first on When In Manila.

If there’s one thing Filipinos love, it’s food. Whether it’s sweet or savory, food is always something we enjoy. We enjoy it so much that we’d even binge-watch food on the Internet. With that said, this list of Filipino YouTubers will show you just how good Filipino food is.  

15. ForkSpoonManila 

We all know ForkSpoonManila as one of the drool-worthy content creators on Instagram. Their feed is so beautifully created that it can instantly make you go hungry in an instant. But did you know that they also have an equally drool-worthy YouTube channel? Make sure to check it out below. 

14. Richie Zamora | The Pickiest Eater In The World 

Just as he says in his video introduction, Richie Zamora is a food vlogger that is in it to take his audience to his favorite places to eat, relax, and have a good time. What started out as a blog site in 2010 is now a YouTube channel, and it’s just as good as his website. He is known for being picky for what he eats so you can be sure that whatever he recommends on his channel is downright good food. 

13. Neill Richard

Neill Richard aka “Boy Umay” is one of the most energetic Filipino food YouTubers out there. True to his nickname, Neill Richard eats to his heart’s content. He eats to the point that even viewers can feel the “umay”. He is the embodiment of a Filipino that just loves eating, and it’s definitely fun to watch!  

12. Carl Chuidian | The Chui Show

A fairly new channel that started only a year ago, The Chui Show is a comedy food review channel. Hosted by Carl, he travels through different places to taste their various delicacies. So whether you’re up for something informational or just down for some food adventure, this channel is right for you. 

11. Nadia Montenegro | Cucina ni Nadia

Beyond the small screen, Nadia is also a self-proclaimed mompreneur and homecook. She shares her recipes through her YouTube channel. What we love about Nadia is that her tending and caring personality always comes off the screen. You can make sure that all the recipes she cooks up is filled with a mother’s love. If you wanna try them out, make sure to drop by her channel! 

10. Danica Sotto-Pingris | KusiNicaPH

We all know Danica Sotto as one of the Philippines’ renowned actresses, but did you know that she’s a great cook too? She shares recipes passed down in her family through her YouTube channel, KusiNicaPh. Her videos are as comforting as a mother’s home-cooked meal. Make sure to check them out! 

9. Joel Mondina | Pambansang Kolokoy

Joel Mondina’s channel, “Pambansang Kolokoy” is a channel he shares with his son, CJ, and wife, Marites. His claim-to-fame was his Ilocano Tatang videos that went viral because of his funny and relatable skits. While he’s still doing funny videos, he also does mukbangs and cooking demonstrations for his subscribers in Pambansang Kolokoy. His warm and funny demeanor will definitely make eating entertaining. 

8. Hungry Cakes

Becky from Hungry Cakes is a Filipino-American ASMR mukbang YouTuber based in the United States. She first started vlogging three years ago, and slowly shot up to fame ever since. From taking a spoonful of spaghetti to having a generous bite of pizza, we love how she makes everything so drool-worthy. 

7. Mark and Miller

Mark and Miller is a Filipino food duo that specializes in backyard cooking. Their Kapampangan background makes them an ace of savory Filipino cuisine. Not only do they make the food look good, but they also make cooking fun as well. If you’re up for some traditional Filipino cooking, make sure to check their channel out. 

6. Charm Concepcion 

Charm Concepcion is as charming as her name. She is a lifestyle and food vlogger that started doing YouTube in 2018. She does mukbangs, taste tests, and our personal favorite, cookbangs, where she prepares the food and eats them right after. We love how Charm carefully describes the flavors of everything she’s eating making us feel like we’re eating the food with her. 

5. Benson Dulos | Pinilakang Lakbay 

Benson is an OFW working in Finland who started making vlogs a year ago to celebrate his home, the Philippines. Today, he has almost 100,000 subscribers on his main channel, Pinilakang Lakbay. His kind demeanor makes watching his vlogs as delightful as the food he’s eating. We love how Benson just genuinely enjoys eating his home-cooked Filipino meals. After a day of work, those plates of lechon kawali and crispy pata are definitely worth it. 

4. Vanjo Merano | Panlasang Pinoy 

Vanjo is an IT professional with a passion for cooking. Despite being based in the United States, he started making cooking vlogs to remind him of the taste of home. Panlasang Pinoy is so warm and welcoming that it makes it seem like cooking is easy, even for a beginner. So if you want some tips on how to make that trademark adobo, make sure to visit his channel. 

3. KellyChews

Kelly is one of the most enjoyable mukbang vloggers in the Philippines. She only started YouTube a year ago but she now has over 500,000 subscribers, and with good reason. Kelly’s bubbly personality instantly brightens the screen. We love how she just simply enjoys the food and shows just how well a Filipina eats. She eats food so deliciously that it’s making us crave too. If you’re one who loves mukbangs, make sure to check her channel out. 

2. Erwan Heusaff | The Fat Kid Inside

Erwan is one of the most well-known home cooks here in the Philippines. What started out as a simple vlog of his recipes turned into a full-blown production house that creates food and travel content. For Erwan and his team in The Fat Kid Inside, they don’t just make any cooking video. He makes sure that his videos are as pleasing to the eyes as they are to the palate. What we also love about him is how he incorporates food in his travel videos, making us look forward to the sights and tastes of every place he visits. 

1. Judy Ann’s Kitchen 

Judy Ann Santos-Agoncillo is an actress we all know and love. From the 90s hit Esperanza to the superhero fantasy, Krystala, Juday never fails to give her best on the screen. But more than an award-winning actress, Judy Ann is also a very talented cook. She shares her recipes and love for food through her channel, Judy Ann’s Kitchen. Here, we see a glimpse of genuinely good home-cooked Filipino food sprinkled with the humor and charm only Juday has. 

So whether you’re looking for new recipes or you just love food in general, watch these YouTubers because they’ll surely give you a feast for the eyes. 

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The post 15 Food YouTubers Who Will Make You Hungry appeared first on When In Manila.

Starting a business isn’t always easy, especially one that involves food. There is so much competition out there, after all. However, if you work hard and let your passion show, you could definitely succeed in this line of work. Here are 19 Filipino food startups with humble beginnings and delicious offerings that you need to check out now.

19 Filipino Food Startups That You Need to Try

19. Potato Bombs PH

As a mom, Kaye Reyes wants her children to eat healthy yet satisfying food. Since kids love potatoes, especially in the form of French fries and mashed potatoes, she thought: why not make fried mashed potatoes? So she made it and let her kids try it, and they loved it! When her kids came back with feedback that their classmates loved it, too, Kaye started Potato Bombs PH.

Kaye says they are the first to sell potato balls that are frozen and cooked. She also says they are the first potato ball food cart. All of their products are made from 100% fresh potatoes and they currently have three flavors available: cheesy mozzarella, cheesy bacon, and beefy taco.

18. Nori’s Kitchen, @noriskitchen

https://www.facebook.com/NorisKitsen

Nori’s Kitchen has been cooking vegetarian food for friends and acquaintances for 15 years now. In 2018, vegetarian chef Nori San Juan decided to open the doors of her kitchen to the public, offering cooking classes and vegetarian dishes for delivery.

For 15 years, Chef Nori volunteered as a chef in meditation centers and would only cook for close friends. In the meditation center, Chef Nori was trained to cook food in silence. The kitchen is considered to be a sacred space. Food preparation and cooking are done with a lot of love and silence, so the food can nourish not only the body but also the soul. Chef Nori is not only a chef. She is also a meditation practitioner for 20 years. Seva which is a Sanskrit word meaning selfless service is the core of Chef Nori’s spiritual practices.

For many years, she cooked without asking for any return or compensation. It took a while for Chef Nory to be convinced that cooking for the public and opening her kitchen to everyone is also seva and that she can serve more people with food through Nori’s Kitchen.

17. Raneese, @raneesepbcups

http://www.facebook.com/RaneesePBCups

Raneese sells desserts with chocolate and peanut butter, but its main product is the artisan chocolate peanut butter cups. It’s basically Reese’s-inspired desserts, but each cup is carefully handcrafted and offers a variation of flavors. Other Raneese products are chocolate peanut butter pretzel bites, chocolate peanut butter cheesecake, and chocolate peanut butter bars.

Raneese started in January 2017 when the owner’s ex-boyfriend, a huge Reese’s fan, asked if she could replicate Reese’s chocolates. “I searched and took the challenge. He was surprised that it tasted exactly like Reese’s – even better, he said! – so I decided to experiment. Eventually I wanted to make money out of it, so I did my research on different chocolate flavors and released six flavors: milk, dark, white, Oreo, matcha, and dark PBJ (peanut butter and jelly). Since I wanted to target people who loooovvveee peanut butter and chocolate, I researched and released other products, as well (pretzel bites, cheesecake, and bars). Now, I’m doing research for the best choco peanut butter cookie recipe.”

16. The Smokery MNL, @theSmokeryMNL

http://www.facebook.com/theSmokeryMNL

The Smokery MNL started in April 2019. They sell fully cooked Texas style barbecue, such as smoked ribs, Angus beef short plate, burnt ends, and Hungarian sausages, that are vacuum sealed and frozen after they have fully rested to ensure maximum freshness. Their goal is to introduce Texas style low and slow barbecue to more people in the Philippines that is crafted with passion.

The Smokery MNL started when the owners started craving for ribs and couldn’t find exactly what they were looking for in restaurants and in their own kitchen. After finding out about smoking meat and joining a seminar on how to craft smoked barbecue, they purchased their first smoker and their food became a hit with their friends. “That’s when we realized we could turn this into a business. We only had a few customers before, but now, strangers message us for orders and send us positive feedback after trying our products.”

15. Choru, @choruph

http://www.facebook.com/Choru

Chōru first opened its doors to the public in August 2019. The restaurant actually got its name from the combination of the words “chicken” and “boru”, which is the Japanese word for ‘bowl’. True to its name, Chōru specializes in serving different variations of fried chicken that try to incorporate the best of what Asian flavors have to offer into local flavor profiles that fit the Filipino palate.

14. El Lote, @el_loteph

Facebook: http://www.facebook.com/ElLotePH

Photo by Joy Frances Photography / Food Styling by Dzeli Del Mundo

El Lote has been around since November 2019. It all started from a craving and frustration. Jaydee had been craving elote for quite some time and couldn’t find any stores in Metro Manila that serve it. Out of frustration, he made his own recipe and twisted it a bit to fit Filipino tastebuds. It started as a small bazaar in BF Homes, Paranaque with nothing but the most basic tools. That didn’t let Jaydee down, though. “I reminded myself that I was just starting and a lot of things could happen in the future, I just gotta keep doing what I gotta do to improve myself and the product,” he shares.

After the bazaar, he operated via personal deliveries, getting orders via his Facebook Page and delivering them personally. He does all of the hands-on work while studying BS in Aircraft Maintenance at the same time. His second bazaar was the BF HomeSarap Food Fair, where his items sold out and he reached a bigger market. The orders kept on coming from there. El Lote recently got activatedon Food Panda, as well. “Everything was just really a blessing,” Jaydee adds.

13. Rakenrola

http://www.facebook.com/rakenrola

Rakenrola’s partnership with Filipino consumers dates back to 2017 when the company opened its first store operations in San Juan. Rakenrola is a family friendly, quick-serve take-out and delivery food store. Their current menu features Filipino all-time favorite rice meals such as Beef Tapa, Sisig, Adobo, and snacks and desserts including Ice Cream. Customers on-the-go can quickly grab meals before work, while students can grab meals before going home or before their tutoring services.

Rakenrola’s products are fresh, safe, carefully curated, and prepared to the highest quality, quick to serve with convenient packaging without the expensive price tag. They also make a major contribution to society by keeping families healthy by supplying products 100% free of hormones and antibiotics.

12. Thai Mango, @thaimangoph

http://www.facebook.com/ThaiMango

Chef Kim and her sisters started this concept last November 2017 in a CarShow in Ortigas. They just wanted to pay the blender that they bought at the time, but they sold out everything during that event. After that, they continued to join different bazaars in Metro Manila and now have a permanent store at Bonifacio High Street.

Thai Mango is a dessert and drink in one cup. The concept is a millennial approach to Thai street food. Since Chef Kim and her sisters really love Thai food, they saw the need for more Thai street food in the Metro and decided to fill that gap. Fortunately, it turned out successfully and a lot of people now recognize their product not just on social media but also on TV.

11. Delicachino, @delicachino

Delicachino has been around since July 2019, paying tribute to the Filipino family meal. They serve Filipino-Spanish comfort food that will remind you of big family meals and celebrations. They have two food lines: The Ready to Eat Line (which features dishes such as their best selling Chicken Galantina, Filipino-style Paella, and Chicken Pastel), as well as the Frozen Food Line, which offers frozen family favorites like Beef Tapa, a variety of Longganisa, Embutido and Pork Tocino.

Chino Hernandez was working for a luxury magazine for almost four years. Whenever he was too stressed, he would always retreat to the kitchen to cook something. “Although I was already selling embutido on the side for years, I never considered to take food up as a career till mid 2019, when I realized it really was my passion,” he shares. “I left publishing, but I didn’t know how to begin. A friend suggested I post all of my food on my Instagram account. The minute I did, my life changed. There was a surprisingly warm reception from family, friends, and kind strangers who took a chance on me, and I’m proud to say I’ve been cooking everyday since.”

Everything on the menu is 100% homemade from old family recipes, even the sausages and frozen foods! “I am so blessed to come from a family of food lovers who are so generous to share their recipes with me,” Chino adds. “Most of the food on our menu was invented by a member of a family, and has been served on our table for decades. Now we’re very happy that we get to be part of other family’s tables.”

10. Blends Project

http://www.facebook.com/BPFastFood

Blends Project has been serving healthy fast food to everyone since 2016. The owner, Bryj Factor, shares that his girlfriend had cancer. When she was still alive, there was a time when they couldn’t dine out due to complications with her condition. Restaurants usually didn’t know their food content, there was too much sodium or sugar, or the food was too expensive. “After she died, I went on vacation and found out that a kilo of carrots bought directly from a farm only costs 25 pesos,” he shares. “Why couldn’t Filipinos eat healthy everyday, then? That’s where I got the inspiration.”

From selling juices door to door on the streets of Makati in 2016 to leasing a kiosk in a food park to becoming a Top 10 finalist on MyGlobe Business Food Startup to a full-blown concept store, Blends Project has come a long way and is currently preparing for more growth.

9. House of Griddle, @houseofgriddle

http://www.facebook.com/HOGriddle2016

House of Griddle started at a food park in North Caloocan in 2016 serving fusion cuisine at affordable prices. In 2017, they moved to another famous food hub in Timog, then became part of the BGC Night Market. From there, they decided to transition to Buffalo Wings (@hogwings) to complete the option of the consumers. Currently, they are still serving the Hogwings and House of Griddle menu at various parties.

Chef Juan Vincent Bautista used to work in a restaurant, and his partner Kat is a foodie. They decided to open their own business to fulfill their passion for food.  House of Griddle (HOG) is inspired by the series ‘Game of Thrones’. They serve fusion food like the combination of Chicken Marinatura (Italian) with Nasi Goreng (Indonesian), Beef Bulgogi (Korean) with Golden Friedrice (Chinese), and Porterhouse Steak (Western) with Signature Fried Rice (House of Griddle).

8. The Golden Catch PH, @thegoldencatchph

http://www.facebook.com/TheGoldenCatchPH

Planning for The Golden Catch PH started in September 2019 and they quickly launched by November 2019. It started with five good friends with a common appreciation for fresh quality seafood. Being well-traveled, they noticed the rarity of affordable authentic and fresh salmon here in the Philippines. “This gave us the idea of starting The Golden Catch PH with our first product: airflown sashimi-grade Norwegian salmon imported directly from its source and delivering it to people’s homes fresh.”

The Golden Catch values quality above all things. Their salmon is raised in the cold arctic water and fed with GMO free products that prevents foreign substances to form. Once harvested, it is cleaned and vacuum sealed to prevent any form of contamination. They aim to bring the freshest sashimi grade salmon to people’s homes for everyone to enjoy. In the future they also hope to add more quality seafood to their menu.

7. Cholate, @cholatebarph

http://www.facebook.com/cholatebarph

Cholate started in November 2014. The name ‘Cholate’ comes from how the owner’s papa would pronounce the word chocolate when he was making lambing to their mom. “Sweetheart, penge cholate.” Since the entire family loves tablea, they got the idea to put up a shop that sells pastries/drinks only using local tablea only. Their is to promote Filipino chocolates because they’re delicious! Their bestsellers are the Anti-Stress fudge crinkles and Guiltless Tablea Brownies (made of garbanzos). You all should also try the ISAWinner (tofu isaw) – something healthy but still delicious!

6. HOOD, @hoodmnl

http://www.facebook.com/hoodmnl

HOOD Manila has been serving chicken wings and chicken strips with a variety of flavors that everybody can enjoy since August 2018. It is a family-owned business run by three siblings. For wings, they have kaldereta buffalo (spicy), adobo sa gata (creamy), roasted sesame, garlic parmesan, soy garlic, and spicy soy garlic; and for strips, they have spicy barbeque and original. New flavors and sides will be coming soon. In 2020, they will also be launching a Filipino fusion of a burrito.

The idea for HOOD started back in 2016. They loved cooking, although they didn’t have any proper knowledge on the subject. They would bring buffalo wings to gatherings and people loved it, so they decided to start a food business. With the help of a friend, they came up with a recipe and menu that involves Filipino fusion.

5. Antwe

http://www.facebook.com/antwecraftedmeats

Antwe Crafted Meats believes that delicious need not come at the expense of your health. What started as a hobby for founder, Anthony Co, has now become a full-fledged business — creating handcrafted meats using traditional curing methods that are 100% chemical and preservative-free.

With a growing operation and a new partner on board, Antwe Crafted Meats now offers a pilot menu that features specialty meats and sausages, all made using only the best and freshest ingredients. They also took upon themselves to create a line of Filipino favorites such as tocino and longganisa — available in both pork and chicken — and their version of the well-loved tapa using Angus beef, all made naturally with zero chemicals and preservatives. Prices range from 250-500 pesos, making healthy and delicious within reach.

4. Kesong Puti, @kesongpkesongputi

Kesong Puti officially started in January 2019, but their keso has been around for almost 20 years. The idea to start the business came from the owner’s chef friends. “I gave it out as gifts again and they say that they had never tasted a kesong puti so good! So Kesong P’s was born!” Now, they are able to help three towns in Bulacan by getting carabao’s milk from them and providing new livelihood for the farmers in that area.”

In case you didn’t know yet, we have a page dedicated to all things business. Check it out here!

And now here are our top 3 Filipino food startups:

3. Pop’s Original Lumpianiza, @popsoriginallumpianiza

http://www.facebook.com/Pop’sOriginalLumpianiza

Pop’s Original Lumpianza started in November 2017 by Rele Hernandez. Coming from the BPO industry, he had no formal culinary education but had always been passionate about his food. Rele makes skinless longganizas for home consumption, while his wife makes lumpiang shanghai. One day, he played around with the leftover lumpia wrappers, wrapped the skinless longganiza inside the lumpia wrappers, and fried it. His kids loved it and the Lumpianiza was born. He thought there actually might be a market for this since almost every city in the Philippines has its own version of longganiza.

Pop’s Original Lumpianiza used to sell only frozen packs of their Lumpianizas. This year, they started doing cooked Lumpianizas. It comes in three sizes: Solo pack (8 pieces), Small Party Pack (32 pieces), Big Party Pack (120 pieces).

2. Marison’s, @marisonsph

http://www.facebook.com/marisonsph

Marison’s is a casual dining, modern Filipino restaurant in Antipolo that has been around since December 2013. It is owned by Atty. Mary Assumption Villareal, whose family nickname is Marison. The Idea for the restaurant came about during Marison’s youthful years. She wanted to have her own restaurant, but fate and circumstances led her to a different career path. Upon her retirement in 2013, she thought of doing something different from being a tax lawyer for the last 30 years and revisited her dream of having her own restaurant.

The main idea of the place is to elevate Filipino cuisine and offer a dining experience at par with offerings from Manila. At that time, the only family restaurants in Antipolo were Max’s, Pizza Hut, and Shakey’s’ and Antipoloenos would have to travel to Manila just to dine out. Marison’s is primarily known for their flagship product, the Crispy Tripe Kare-Kare; the Sinaing na Tuna, inspired by Batangas’ Sinaing na tulingan; and their melt-in-your-mouth Crispy Pata.

1. Meallennials Food Hub, @meallennials2018

https://www.facebook.com/meallennialsfoodhub2018

Meallennials started in April 2018 as a means to support the owners’ child after their retail store work no longer sufficed in terms of support. Since they both like eating out and trying different kinds of food, they decided to set up a food place, where they would offer as much as they can for as low as they can without compromising on quality.

“Honestly, we never expected that we would click this much. The feeling is indescribable. Setting aside our income, the real happiness comes from our hard work and prayers paying off. We owe to our family who helped us get to where we are right now. We owe it to every one of our customers. All the positive reviews, all the enthusiastic praises, all the recommendations, and now this nomination. We can never say enough gratitude to our loyal customers but for now we want to give them a very BIG Thank you from the bottom of our hearts. And to the grace of God! All in his name.”

Do you know any Filipino food startups that should be on this list?

Do you have a story for the WhenInManila.com Team? Email us at story.wheninmanila@gmail.com or send us a direct message at WhenInManila.com Facebook Page. Interact with the team and join the WhenInManila.com Community at WIM Squad!

The post 19 Filipino Food Startups That You Need to Try appeared first on When In Manila.

While most top of mind choices for Filipino cuisine come from Luzon and Visayas (lechon, anyone?), there are many underrated gastronomic dishes down South in sunny Mindanao. Fortunately, you don’t need to travel far to get a taste of it because Palm Grill has brought these Southern flavors to us Manila folk three years ago.

Palm Grill was established in Tomas Morato in 2017. Although it’s a pork-free restaurant that serves halal dishes, the place has consistently been a hotspot not just for Mindanaoans, but to foreigners, adventurous foodies, a hungry family – you name it!

The first of its kind to introduce this diverse Mindanao cuisine in Manila, Palm Grill is a culmination of Miguel “Miggy” Moreno’s family heritage. Born in Jolo (the capital of Sulu), but having lived most of his life in Zamboanga, Miggy grew up eating his grandparents’ cooking: Mindanao comfort food. Since he is proud of his heritage, he opened a restaurant that highlights the specialty dishes from that region.

Miggy also focuses on all of the little details that make up Palm Grill: the bright interiors, the occasional splash of color, the wooden tables, and even the way the vines hang from the ceiling. All of this make Palm Grill a picture-perfect site! Aside from the festive setup, you can find native Tutup hats on the wall and handwoven Pis textiles, and Yakan table runners that add a pop of color. In their three years of business, Miggy has made it a point to integrate bits of his culture not just in the food, but in the decor, too.

Speaking of food, a key ingredient in most, if not all of Palm Grill’s dishes lies in the Pamapa, a spice blend featuring ginger, turmeric, lemongrass, galangal (blue ginger), and toasted coconut. This is carefully mixed in their commissary down at Mindanao, where it is ground into a powder, frozen into blocks, and shipped to Manila. Adding this blend to heirloom recipes straight from his grandmother, Miggy takes our palates on a culinary adventure unlike any other.

Palm Grill’s bestsellers include the following:

Pyanggang Manok (Php290 for Solo / Php390 for Duo)

This green chicken started it all. Made with seven spices— lemongrass, turmeric, ginger, onion, garlic, toasted coconut and pepper— the chicken is slow cooked in coconut milk to allow the flavors to seep in before being grilled. Overall, it has an earthy taste, somewhat like a cross between curry and chimichurri, but with tender flakes of chicken meat. It’s best enjoyed with their bestselling turmeric rice, yellow fried rice with a consistency like risotto, thanks to the coconut milk it’s cooked in, but with a smoky flavor from the toasted coconut topping.

Tiyula Itum (Php390)

Known as the black Bulalo of the South, this soup includes the same spice mix as the Pamapa along with some additional aromatics. It gets its dark color from the toasted coconut that Mindanao is known for. It’s a soup/stew hailing from Sulu that features tender pieces of beef, leafy greens, and the star of the show: a slab of bone marrow torched for maximum beefy flavors, resulting in a soft, almost jelly-like consistency.

Locon ala Zamboanga (Php550)

Mindanao is known for their seafood, where you can always get them fresh and at great prices to boot. The Locon ala Zamboanga pays homage to the abundance of the sea with fresh Tiger Prawns cooked in garlic, crab fat (aligue), and coconut milk. The resulting sauce can be likened to a slightly spicy and creamy curry sauce. The shrimp is plump, tender and comes out of the shell easily (that’s how you know it’s cooked properly!). It is also best paired with turmeric rice to really bring out its flavors. To cleanse your palate, the dish comes with atchara, pickled radish and veggies to cut across the rich flavors.

Beef Kolma (Php279)

This sizzling dish features tender chunks of beef tenderloin and potatoes cooked in a mix of Pamapa spices and coconut milk. It’s a savory curry with mild heat designed to “melt in your mouth”. This Tausug dish is slow-cooked until the beef is soft and tender, disintegrating into shreds as you eat and savor it.

Chicken Satti (Php200)

Not to be confused with the peanut-based Satay of Indonesia, the Satti is a thick soup made with taro, but with none of the powdery grittiness that it comes with. Instead, it’s a bright red soup that’s served with sticky rice balls and your choice of barbecued chicken or beef skewers. Upon drinking the soup, you’ll get a sweet taste first followed by some mild heat in your mouth that briefly lingers. The rice balls act as neutralizers to chew on in-between bites, while the tender piece of grilled chicken adds a smoky and savory flavor.

Miggy fondly describes this soup as his go-to for hangovers with memories of drinking it late in the morning after a fun night in the bar. You can get this dish as hot as the original Mindanao version if you can take the heat. Just let the servers know.

Knicker Iced Treat (Php190)

Dessert is a great way to end a flavor-bomb of a meal! The Knicker Iced Treat is the Southern cousin of halo-halo sans the ice and beans. Instead, it is replaced with creamy vanilla ice cream topped with strawberry syrup, and with layers of diced watermelons, ripe mangoes, and slices of banana in the middle and pandan-flavored coconut jelly (nata de coco) resting at the bottom. Just like the layered sundaes and parfaits, this icy dessert requires you to dig deep to taste all of the flavors. The interplay of textures from soft fruits to chewy jelly and the smooth flow of ice cream will have you polishing it off in seconds! What makes this normally rich dessert so easy to finish, you might ask? The secret is in the creme, the ingredients of which Miggy doesn’t reveal. He does hint at using lemon, though; so perhaps the refreshing touch makes it unique from all other treats.

Before you leave, try their Kahawa Premium coffee, as well, a Sulu blend featuring single-origin coffee beans roasted in wine and butter. It’s strong, flavorful, and fragrant. Whether it’s a wakeup call in the morning or a pick-me-up during the afternoons, this coffee has enough caffeine to help you power through the day.

This March 2020, Palm Grill will be celebrating their third anniversary. Known for their wide variety of exotic Mindanaoan dishes since their opening, the restaurant aims to improve and innovate, while continuously introducing a new side to Filipino cuisine.

Palm Grill

175 Tomas Morato corner Scout Castor, Quezon City

Mondays to Thursdays 11AM-11PM / Fridays to Sundays 11AM-12MN

8373-1668 / 09165604583

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

Instagram: @palmgrillph

The post Palm Grill Celebrates 3 Years of Serving Mindanaoan Food in Manila appeared first on When In Manila.

Written by April Fojas

Photographed by Fudge Santos

Just when you thought Samgyupsal couldn’t get any better, Samgyupan changes the game and brings you something you think would have come around sooner: A Filipino and Korean BBQ fusion. And trust me, you’re going to love it!

The Philippines loves to explore different cuisines and for the past year, KBBQ has been one of the hottest food trends in the country. You’d think someone would’ve thought to fuse Filipino food and KBBQ sooner. I’d like to think that grilling has become a part of our culture. During get-togethers, ihaw is one of our go-to’s, which is probably why Samgyupsal restaurants have become such a bonding place for us Filipinos as well. Cause honestly, what brings people together more than our love for food?

From top to bottom: Chicken Inasal, Kare Kare Beef Samgyup, and Bulgogi

From top left, clockwise: Kamote Q, Fish Cake, Kimchi, Chicken Skin, Tokwa’t Baboy, Jaepchae, and Mungbean Salad

From top to bottom: Sizzling Bulalo, Pinoy Pork BBQ, and Salmon Belly

Here in Samgyupan, everything from the sides all the way to the varieties of meat that they serve pays homage to Filipino favorites such as their Pusit Bulgogi, Salmon Belly, their Sizzling Bulalo that includes bone marrow (putok batok, guys, for real!), and my personal favorite Kare Kare Beef Samgyup that will leave you craving for more!

They’ve also got more classic options such as Chicken Inasal, Inihaw na Liempo, Pinoy Pork BBQ and of course! Our Korean favorites as well! Classic Bulgogi, Samgyupsal, Woo Samgyup, and many more! They’ve got 16 varieties of meat all-in-all! And aside from the usual gochujang and sesame oil sauces to pair with your dishes, they even have atsuete sauce, suka, and toyo. So no matter what the dish is you’ve got all that you need to enjoy it.

Pusit Bulgogi

Salmon Belly

Salmon Belly

Kare Kare Beef Samgyup

Chicken Inasal

Pinoy Pork BBQ

And yes, I know, the meats are the main star of the show, but you have got to check out their sides too because they’re just as good! They’ve got Fish Cake, Tokwa’t Baboy, Chicken Skin, Kimchi Sinigang, Bulalo Soup, Japchae, and Kamote Q! (Aren’t the tiny kalderos a cute touch.) The best part? You can enjoy all of these: unlimited!

Tokwa’t Baboy

Chicken Skin

Kamote Q

Just take a look at all these dishes, it’s got my mouth watering all over again. Their unli promo starts at a base price of Php349, making it one of the most affordable Samgyupsals out there. And for the quality of the meat, you’re definitely getting your money’s worth. It’s honestly such a great concept. The taste? Even better. It’s definitely something you should try if you want something different, and it’ll leave you craving for more. Oh and I almost forgot to mention, they’ve got unli milk tea too!

Looking forward to your next Samgyupsal get-together? You should definitely try Samgyupan next! Visit them at: 

Address: #90 Doña Solidad Ave., Betterliving, Parañaque City

Hours: 11:00am – 2:00am

Contact No.: 0917 563 9488

Facebook: Samgyupan Unli Filipino & Korean BBQ

The post Samgyupan: The First Filipino-Korean Samgyupsal Fusion in the South! appeared first on When In Manila.

The sea-to-table movement, or what we know as “dampa“, refers to a marketplace and a bunch of restaurants all rolled into one. The beauty of dining in a dampa means buying seafood or meat and having it cooked for a small fee (paluto).  That way, you’re sure about the quality of the meat they use; that said, the meat is fresh. You even have free reign to choose how you want it cooked. It’s like a customized dining experience at a much more affordable price compared to curated menus and private meals.

Fresh seafood, anyone?

The downside, however, is that most of these dampas are down South, usually in Pasay or areas near the seaside. So, what can a Northie like me indulge in? Seafood and Ribs Warehouse.

Seafood and Ribs Warehouse aims to introduce the dampa paluto-style to malls as a way to make it more accessible to families and mallgoers.

…and even crisp veggies for a balanced meal!

The best part? They don’t have a cooking fee! That’s right— all you need to do is pay for the meat or seafood that you choose by weight (or by piece in some cases), decide how you want it prepared, and you’re good to go! While most restaurants (especially the ones with many branches) have a commissary where they prep and pre-cook some dishes to save on waiting time, Seafood and Ribs Warehouse does everything in their own kitchen, giving themselves a head start on freshness and quality.

(from left to right) Cucumber Lemonade, Four Seasons, and Iced Tea

Boodle Fight: Halabira

A Grand Performance

The post Seafood and Ribs Warehouse: Dampa and Paluto in a Mall in the North appeared first on When In Manila.

Enjoy Filipino comfort food right in the comfort of your home

Photo from Friends & Family Facebook

Related Story: Here’s the situation with Grab Food, Food Panda and Lalafood during the Coronavirus

If there’s one thing that the ongoing Enhanced Community Quarantine has taught me, it’s learning how to appreciate the little things. It’s a chance to rest and unwind, to spend time with family, and to be grateful for what we have. Just think— we’re blessed to be at home, while our front-liners are out in the field risking their lives for us. While other less fortunate people are thinking of what to eat next, we have a well-stocked fridge and food on-hand.

And I think that all this is something that we should be thankful for.

While we do want to go back to the simpler times, the harsh reality is that we can’t. But even when faced with the uncertainty of the future, we too can have a temporary moment of reprieve by enjoying home-cooked meals with Friends and Family.

View this post on Instagram

Reposting from @alwayshungryph: "Where to eat this weekend? My pick for you, @friendsandfamilyph. They serve happy Filipino dishes, swipe right! Go for the Kare Kare, Arroz Caldo, Sizzlinh Bulalo and Ube Champorado. #alwayshungryph" #raintreerestaurants #bgc #friendsandfamilyph #highstreet #happyfoood #pinoy #filipinofood #bulalo #ubechamporado #isaw #karekare #comfortfood #arrozcaldo

A post shared by Friends & Family PH (@friendsandfamilyph) on Aug 21, 2019 at 7:48pm PDT

Friends and Family

Friends and Family is a restaurant located in BGC that serves comfort food dishes— a nostalgic taste of Filipino cooking. It’s a blast from the past that pays tribute to Manila’s neighborhood eateries and diners back during the days of your parents and grandparents. And although they add a creative twist to some dishes, the taste is familiar, comforting, and heartwarming all the same.

Choosing to focus on Filipino cuisine, Friends and Family specializes in Pugon-style cooking, a rustic and artisanal process were dishes are slow-cooked in an oven for smokey flavors. Some bestselling dishes include their pork barbecue and isaw for those who miss street food, while their meaty dishes include Lechon Kawali and Sizzling Bulalo Steak. On the other hand, hearty soups include their Chinese-style Maki mi, Spanish arroz caldo, and a modern take on the breakfast porridge: Ube Champorado.

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No one else comes close sa sarap ng original Ube Champorado by Chef Kalel Chan. #Raintreerestaurants #HappyFood #BGC #BHS #Ube #UbeChhamporado #FriendsandFamilyPH #Pinoy #FilipinoFood #PurpleYam #Danggit #ComfortFood

A post shared by Friends & Family PH (@friendsandfamilyph) on Dec 3, 2019 at 7:05pm PST

Available for Takeout and Delivery

Amid the ongoing Enhanced Community Quarantine set in Luzon, Friends and Family reopened on March 25 to accommodate deliveries. That means from 11 AM to 7 PM, hungry patrons can get food delivered to them via FoodPanda. But if you’re in the area for important errands, they do takeouts as well.

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Good news Today, we re-open @friendsandfamilyph for take-out and delivery via @foodpanda_ph . Your favorite Filipino #HappyFood on its way! #SarapSaBahay . . Call us for inquiries at 09178917053 Cooking daily from 11am-7pm only. . . #birthdayspaghetti #raintreerestaurants #friendsandfamilyph #filipinofood #pinoy #sarap #yummpy #wimyummy #karekare #filipinofoodlove #welovetoeatph #bgceats #wheninmanila #letseatpare #saansaph #fightcovid19 #delivery #fooddelivery #spaghetti #comfortfood #stayathome #sisig #hotdog #bbq #ubechamporado @bonifacioglobalcity @bonifaciohighstreet #bhs

A post shared by Friends & Family PH (@friendsandfamilyph) on Mar 24, 2020 at 7:41pm PDT

(Pro Tip: FoodPanda offers free delivery throughout the quarantine!)

Friends and Family is managed by Raintree Restaurants, a hospitality management company known for F&B solutions to hotels, restaurants, and malls. Raintree features a conglomerate of different restaurant concepts under their belt— each one boasting of an innovative twist tailored to their market. They currently operate over 30 restaurants, food halls, and hotels in 12 different locations with over 1,100 staff employed.

Friends and Family

Address: Bonifacio High Street Central, 7th Avenue, Bonifacio Global City, Taguig City

Contact Number: 0917-891-7053

Facebook: Friends & Family PH

Instagram: @friendsandfamilyph

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The post Friends and Family Reopens for Delivery amid Quarantine appeared first on When In Manila.

If we’re talking about eye-catching bright orange food, one thing that comes to mind is Ilocos empanada. This crunchy handheld pie is filled with meaty longganisa, egg, and shredded papaya. Unlike other empanadas and pies out there, Ilocos empanada is known for its bright orange color.

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Isa na ba to sa namimiss mo during Quarantine? Damay damay na tayo! Ilocos Empanada is an orange-tinged fried dish stuffed with vegetables or papaya, skinless Vigan Longganisa, and egg. . . Tag mo ang favorite Ilocos Empanada mo sa Metro Manila or try mo na mag luto? #takawtikim . . How to make Empanada! . . Ingredients: Dough: 1 Cup Rice Flour 1 Cup Water Atsuete or Orange Food Color Salt Magic Sarap (Optional) . . 1. Put water, salt and atsuete oil in a pot. 2. Once the water/oil mixture starts to simmer, pour the rice flour all at once and stir with a wooden spoon. (You can add Glutinous Rice if you want) 3. Stir until all liquid is absorbed and dough is forming a ball and feels dry to touch. Remove from heat, and let cool. 4. Once cooled completely, knead until you get a smooth ball. Divide into 6-7 circles. Cover and set aside to rest for 30 mins to an hour. . . Filling 1 medium green unripe papaya grated or Cabbage sliced thinly 8-10 pieces Ilocos longganisa casing removed 1 medium onion 3 cloves garlic minced 1/2kg Ilocos Longganisa salt and pepper to taste 6-7 pcs eggs cooking oil for frying . 1. Saute garlic, onion and longganisa. Season with salt and pepper. Cook thoroughly. 2. Prepare veggies in a separate bowl. . . Assembly and Frying 1. Arrange your dough, meat and veggie fillings and eggs. 2. Form 6-7 circles from the empanada dough. Yes Roll it until Flatten each circle. 3. Fill with the papaya/Cabbage, longganisa and make a space and put egg in the middle. 4. Fold the dough and seal the edges by pinching it. Deep fry (ingat sa pag lagay sa oil, isa na akonf biktima ng tumatalsik na mantika) until crisp. Enjoy with Ilocos Suka!

A post shared by Team Takaw Tikim (@takawtikim) on May 15, 2020 at 2:34am PDT

While this snack used to be a souvenir item after visiting Ilocos, the recipe has also made its way to stores across Metro Manila. And now, you can make your very own Ilocos empanada, too, thanks to this recipe from Nina Tolentino of Takaw Tikim. She shares her family recipe for this crispy treat, and trust us: it’s as legit as it gets!

Ilocos Empanada Recipe

Photo by Nina Tolentino (IG: @takawtikim)

Ingredients

Dough

• 1 cup of rice flour
• 1 cup of water
• Achuete oil or orange food coloring
• Salt, to taste
• Magic Sarap, to taste (optional)

Filling

• 1 medium green unripe papaya, grated (or cabbage, thinly sliced)
• 8-10 pieces of Ilocos longganisa, casing removed
• 1 medium onion
• 3 cloves of garlic, minced
• Salt and pepper, to taste
• 6 to 7 Eggs
• Cooking oil for frying

Procedure

Dough

1. In a pot over medium heat, add your water, salt, and achuete oil.
2. When the mixture starts to simmer, pour in your rice flour all at once, and stir with a wooden spoon.
3. Mix until the mixture thickens. When it becomes a dough that’s dry to the touch, remove from heat and let it cool.
4. When completely cool, knead the dough until it becomes a smooth ball. Cut into 6 or 7 circles, then cover with cling wrap. Set aside and let the balls rest for 30 minutes to an hour.

Filling

1. In a pan, saute your garlic until fragrant. Add your onions, and cook until translucent.
2. Add your skinless Ilocos Longganisa, mash and saute, and then season with salt and pepper. Cook thoroughly. When done, set aside.
3. Grate or slice your vegetables thinly, and then place them in a separate bowl.

Assembly and Frying

1. Roll the dough balls into flat disks.
2. Fill with your vegetables and longganisa, but make sure to leave a space in the middle. Crack an egg in the center.
3. Fold the empanada in half and seal the edges by pinching it. Repeat for all empanadas.
4. Get a pan of hot oil going, and set to high. Deep fry your empanadas, but make sure not to overcrowd them.
5. When their skin gets crispy, remove them from the pan. Serve with Ilocos vinegar. Enjoy!

Do you have any Filipino recipes that you’d like to see on our page? Let us know!

(Cover photo by Nina Tolentino of @takawtikim)

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The post Orange you glad you can now make Ilocos Empanadas at home? Here’s how appeared first on When In Manila.

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The post Passenger Seat: Travel the World One Feast at a Time appeared first on When In Manila.

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The post This home service massage turned food delivery serves mouth-watering Filipino dishes appeared first on When In Manila.