On the Corkboard

A school fair is something that every high school student looks forward to. It's a weekend well-spent with friends, crushes and, for some, their special someone. A school fair is also where students push their books aside and allow themselves to enjoy for two full days!

Coming from an exclusive girl school that is located right across an exclusive boys school, we were fortunate to be able to experience two school fairs every year. Ours normally happens every October while our neighbor have theirs every February (just in time for Valentine's Day).

I have very good memories of my school fair days when my friends and I would dance the night away during the variety show, try out the different stalls at the food court and create our hiding strategies from the jail booth people.

Oh, those were the days...

To all high school teens out there, here's one school fair that you shouldn't miss.

Xavier School Fair
Also check out the variety show!


Luckily, I live a couple of blocks away from Xavier so maybe Paul and I will drop by and check out their food court! Who knows?! Someone might catch us for the marriage booth! Yihaaa! See you there!!!

How an MMDA enforcer can ruin one's night

Today was a pretty easy day.

No panic requests, a semi-close deal with an advertiser, an email containing positive remarks from one of my superiors and best of all, I was able to shop -- something that I haven't done for a long time.

I had to drop by Robinsons Galleria to do some errands after work. Wanting to be able to reach home to still catch my family awake, I skipped dinner at the mall and opted to just grab something on the way home.

I was driving out of the mall's compound exiting via the EDSA opening. I followed the arrows which says "To Greenhills" and waited for the red light to turn green. Unfortunately, a greedy looking, MMDA enforcer saw me and quickly approached my car and tapped on the window. I was dumbfounded. I knew I followed the signs and I have no idea why I was being approached. I politely asked him what my violation was and he can't even give me a straight answer. He asked for my license which I stupidly handed over and began to walk away instructing me to cross the intersection and to wait for him. Booboo #1.

I was shocked and unfortunately was not able to get his name. Booboo #2. I waited for a minute or two and Greedy-looking MMDA was no where to be found. Luckily, another MMDA, this time an older-looking lady, was standing nearby. I opened my window to call her but she looked the other way. I was desparate. I honked and screamed to get her attention. Finally, she approached me.

Then the Drama Queen enters

Tears began to roll down my eyes as I pleaded for her to help me. I gave her a sob story and prayed that she'll believe me. It worked! She did and called her companion to give me my license. An older-looking MMDA guy handed me my license and told me to be careful next time.

Hell yeah! I'll be very careful towards greedy looking MMDA enforcers who would do ANYTHING for money. I drove away without giving them any "suhol" (corruption money) but felt very drained and definitely not in the mood for dinner anymore.

To all greedy MMDAs out there, thank you for ruining my night and that of your other victims. Also remember...Karma-karma lang yan.

[Cooking with Fran] Fusilli alla Genovese

As a promise to my friend and fellow blogger Monique, I'm sharing with you my latest kitchen experiment inspired by my favorite pasta dish from Cibo.

Mommy turned a year older and wiser last Friday and she specifically requested that pasta be served for dinner. Not wanting to go with the usual spaghetti bolognese with extra serving of cheese on top, I prepared a dish that only took me less than 15 minutes to prepare and won the approval of the family. BIG thanks to Paul and Marilou for helping me too.

What you'll need:
- Olive Oil
- Fusilli noodles -- cook as instructed on the package
- Baby Shrimp
- Pesto sauce
- Garlic
- Onions
- 1 pack All Purpose Cream
- Parmesan Cheese
- Freshly ground pepper

A Yummy Dish in TEN Easy Steps!
1) Pour a small amount of olive oil in a hot pan
2) Add in the shrimps, cook quickly until they turn orange
3) Set the shrimps aside
4) Pour more oil on the same pan
5) Add in chopped garlic and onions
6) Pour in a generous amount of Pesto Sauce, mix well
7) Add the All Purpose Cream and allow it to simmer for one minute
8) Add in the shrimp and cook for 30 seconds
9) Add the cooked Fusilli noodles and coat it well with the sauce
10) Sprinkle desired amount of Ground Pepper and Cheese

Tadahhhh!! :)

Sango! The Burger Master! HAI!

...and so our beefy love affair continues..

To celebrate our 63rd monthsary (I have a strong feeling we'll continue to celebrate our monthsaries till we're old and gray Ü YaY!), Paul and I had dinner at one of our favorite casual dining restaurants. We love it so much that we used to travel all the way to its first branch in Mile Long along Amorsolo street in Makati. Thankfully, they have opened a second branch along Pearl Drive which is way closer to home and the office.

Sango! The Burger Master is one place that never cease to tickle my fancy. With its brightly-lit store setting to its origami give-aways and of course, it's good Japanese burgers and cornflakes shake, my Sango experience continues to get better and better with every visit.

I also love the fact that the service is always very good. Upon entering the restaurant, you'll be greeted by the head server with a warm "Irasshaimase!!" which means "Welcome" in Japanese.

Choosing what to order is always difficult because I want to try a lot of things but eventually, I always go with my favorites. *sigh*

Sango's Yakiniku Rice Burger (Php. 109) has a generous serving of not-so-lean beef strips sandwiched in between the best tasting rice patties (of course, it's made of Japanese rice), fresh crispy lettuce and a spread of Japanese mayo. It's so tasty and filling that one sandwich is all you need. Be careful though with your first bite as they cook this on a per order basis so the rice burger is served piping hot.

Meanwhile, Paul got himself a Teriyaki Burger (Php. 98) which he enjoyed very much as well. We ordered the Master Fries (Php. 109) to share which is a platter of thick-cut fries topped with their signature beef sauce and cheese. Aside from this, the fries are served with minced onions and ketsup on the side. It reminds me of a Sloppy Joe sandwich minus the bread and the hotdog.

A meal, no matter how filling it may be, will never be complete without dessert. I love Sango's Strawberry Cornflakes Shake which unfortunately was not available last night. Shucks... It's actually a cup of vanilla soft serve ice cream topped with sweet strawberry jam with real strawberries too!

I hope Sango! will continue to branch out and spread the good japanese burger news!

Sango! The Burger Master is located at the Ground Floor of the Pearl Drive Plaza, Pearl Drive St., Ortigas Center. They also have a branch in Makati and in Alabang. You may call them at 636-1991 for deliveries.

Childhood Favorite: Chilis' Chicken Crispers

I guess it's no longer a secret how much I love to eat out. I honestly find sheer excitement in being able to visit a new food spot and I am always game to try a new dish.

However, there are also times when I just want to sit back and relax. These are the moments wherein I would just like to enter a restaurant, allow the server to lead me to a familiar spot and even without opening the menu, I already know what I'm getting and I'm 100% sure that I'll like love it.

There are just a handful of restaurants that fall under this list. These are the ones who have proven their consistency and quality of service through the years. These are also the ones that have been around for more than a decade or so.

Take Chilis Grill & Bar for example. Located along a busy street outside the Greenhills Commercial Center, this restaurant has been our regular hangout back in high school. It has been our venue for group dates, barkada dinners and class reunions.

Funny that no matter how often I would dine at Chilis, there's only one dish that I would constant order. In fact, it's the same dish that I've had since Day One.

Chilis' Chicken Crispers (Php. 280) are strips of hand-battered chicken fillet that's fried to perfection. It is served with juicy and delicious corn on the cob, a generous serving of fries and my favorite honey mustard dip. I love the dip so much that I would always request for an extra bowl. Share this with a friend to lessen the calorie-intake!

Chilis Grill & Bar is located along Missouri street, Greenhills, San Juan. They also have branches along Tomas Morato and in Greenbelt, Makati.

Rejuvenate. Revive. Relax. at Starbucks

After indulging in all those to-die-for sweet desserts and heart-stopping, cholesterol-loaded dishes during the holiday season, Starbucks Coffee has launched their new line of healthy drinks and food items for us to enjoy (minus the guilt!).

I was so excited to check them out that I dropped by my office Starbucks store one day early. The barista, trying her best to suppress her laughter and amusement, just told me to come back the following day.

Of course, I did as told and found myself leaving the store with a short warm Green Tea Soy Latte on my hand. mmmmmm...!

Tonight, Paul and I tried the Granola Yogurt Cheesecake (Php. 120/slice). This cake reminded me of one dinner that I had with my friends a couple of months ago. After dinner, I treated them to dessert which includes a Granola Cheesecake that some of my colleagues truly love. Knowing that my friends love anything healthy, I figured that they will enjoy this cake as well. Thankfully, I was right!

Paul and I took one look at the cake and agreed that it's a bit too small for a normal slice. Also, the cake somehow lacks the tart-y yogurt flavor that I was expecting for it to have. The crust was good though and so was the granola topping.

Nothing spectacular and yes, I honestly still liked the other Granola Cheesecake more.

A New Look for Real Living

**I would like to interrupt my regular blogging for some shameless plugging**

For years, Real Living has always looked like this:

However, we always strive to make things better and so this year, we are proud to present our new cover look which I think is really pretty Ü

To celebrate this wonderful change, Real Living is having a month-long exhibit in three Ayala Malls namely: Trinoma, Glorietta 4 and Alabang Town Center. The exhibit features various rooms designed by our very talented stylists: Coni Tejada, Gwyn Guanzon and Issa Villar. This will run from January 16 - February 15 (except for Trinoma which will end by January 31).

How to get there:
1) Trinoma - located at the Ground Floor near Gift Gate and VNC
2) Glorietta 4 - located at the Ground Floor near Florshiem, Marks and Spencer and Rustan's
3) Alabang Town Center - located at the Ground Floor (Home zone) near the Activity Center

Hope to see you there!!

Related posts:
New year, New look for Real Living

In meeting Chef Aileen Anastacio

I guess it's no secret now that I am a huge fan of Yummy Magazine. This is also one of the main reasons why I am where I am right now. Every month, I slowly read every single section, browsing through each and every recipe and earmarking the ones that I will be trying over the weekend. As much as I have accepted the fact that I have a brighter future as a chef that as a baker, I can't help but try my luck every time I read Chef Aileen's column in the magazine.

Just imagine how excited and starstrucked I was one Wednesday afternoon as I was tasked to interview her for Spot.ph.

Once again, this article is for the website's ongoing promotion with Nescafe called Gold Spots.

Related entry: Introducing Gold Spots Judge, Chef Aileen Anastacio

SPOT contributor and Yummy’s Associate Publisher, Fran Haw, sits down over coffee with Pastry Chef Aileen Anastacio - Gold Spots panelist, owner of Goodies and Sweets, columnist, and entrepreneur.

First and foremost, what is your definition of a foodie?

I guess it should be somebody who can appreciate food in its different levels: from the low cost and simple to the elaborate and fancy.

Do you consider yourself as a foodie?

Of course! I actually like exploring food. When I go out of town or out of the country, I don’t just try the fancy [restaurants or spots] but I also try eateries along the side walk and in food courts. I’m interested in [learning about] new flavors and the way the locals cook their food. Culture is partly presented in one’s food.

Where’s your favorite food destination?

For me, it’s Europe, especially in Italy. I love how rustic and homey the country is. While French is good, Italian dishes are so simple to make and the flavors are all there.

How about here in the Philippines - do you have a favorite provincial cuisine?

My mom is from Bulacan and my dad is from Bataan so I grew up with those types of food. However, I also love Bacolod, which is a great place to start for a foodie interested in Filipino cuisine. I have to say, [Bacolod] is one of the provinces that, wherever you go, the food is just so consistently good.

When did you start baking?

I started baking in grade school. It was actually my sister who was doing the baking and cooking and I was just assisting her. Then after college, we were given a 6-month vacation by my mom, so I was in the States and I started taking short courses, and one of them was in cake decorating. After that, I took up lessons in CCA (California Culinary Academy).

When did you start your own bakery and cafe, Goodies and Sweets?

Goodies and Sweets has been in the business for 20 years. It was started by the family of my best friend. Back in 2000, I was running my own business, and it just so happened that around that time, nobody wanted to handle Goodies and Sweets, so I told my friend that we could do a joint venture wherein we combine the best-sellers of my company and the ones of Goodies. I also gave the restaurant a new look and a new direction and the rest is history.

Where did you get the idea of making small sized cakes?

I got it from a chef whom I trained under; he owns a patisserie in San Francisco, La Nouvelle. Their cakes are all individually sized and that was also how they were being made in Europe. So I applied the same practice here in Goodies and Sweets.

Let’s talk about your food heroes. Who do you look up to in the industry?

One chef that I’m really impressed with is Jacques Pepin because I find him very dynamic, especially during his younger days. Right now, I think he’s the dean of the French Culinary Institute. There are also a lot of good chefs, like the ones on TV (Nigella Lawson, Anthony Bourdain and Barefoot Contessa, to name a few). Locally, I consider Heny Sison as one of the best in the pastry world.

So what keeps Chef Aileen Anastacio busy lately?

I run three stores. I also have a commissary which is a kitchen that supplies to cafes and restaurants, and I do consultancy as well. Aside from those, I also have a show, True Confections, on QTV and I keep a column at Yummy.

What is your favorite food indulgence?

I love the Bannoffee Pie. If I were to order a dessert right now, I would get that. I also love Pavlova, which I always get at Sala.

Let’s talk about Gold Spots. What are your standards for spots that would make it to this list?

I would expect that they have a dish wherein they’re the only ones who have it, or maybe there’s a dish at that spot that’s unforgettable. Some restaurants have their specialties, like a salad or a lamb dish, and customers would go back just to have that - that’s a Gold Spot right there.

Love Ko 'To

If I were to look back and remember my first ever foodie experience at a child, it would probably consists of spaghetti, cheeseburger, hot fudge sundae and the best tasting thing ever created called the fries. As a child, I grew up loving Ronald McDonald and his friends Grimace, Hamburglar, Birdie and a whole lot more!

While unwinding tonight, I thought of visiting YouTube and view the different McDonalds TVCs made around the world.

Here are some of my favorites:


Taiwan


USA


Egypt


Korea

and lastly, our very own McDonald's ad...

Philippines
*video source: YouTube

From Cebu to Manila.... With love (for ribs)

I can still remember my trip early last year to Cebu. It was the farthest place that I've ever traveled to for work. For one thing, to get there requires riding a plane.

Upon arrival at sunny Cebu, we were warmly greeted by our fellow partners who excitedly toured us around. While walking around Ayala Center Cebu, one of the city's major shopping malls, I asked a partner what are the must-eat places around the area and without even batting her eyelashes, she said, " You have to try the ribs at Bigby's".

Unfortunately, our time in Cebu was pretty limited and most of our meals were taken inside the resort, thus I said goodbye to Cebu without having a taste of Bigby's famous ribs. Needless to say, I was disappointed and vowed to return to Cebu soon.

SM Megamall's Atrium is starting to be one of the places that we frequently visit during the weekends. It's very exciting to see a new restaurant opening one right after the other in a matter of days. Unlike my first visit where there were just a handful of restaurants thus making it very easy for me to choose where to eat, our last visit was a different story. There were around a dozen restaurants already from the ground to the third level of The Atrium that it took Paul and I quite a while to decide where to eat. It wasn't until we reached the 3rd level and a friendly girl server from Bigby's approached us with their menu. I immediately recognized the name and verified if this is the same Bigby's from Cebu. After hearing her confirmation, we found ourselves happily seated inside the restaurant.

We scanned their menu but of course we already knew what to get. I am really happy with the superb service that we got from our server Jhay who suggested that we split the ribs into two because the serving is big. We did as told and just got one Rack-a-bye-baby (Php. 365) to share.

True enough, our orders came and we were each served with a big plate of ribs on top of a generous serving of herb rice and a couple of buttered veggies at the side.

I took a bite of the buttered string beans and liked it right away. It has the perfect crunch and the butter flavor simply coated the vegetables without being too overpowering.

The ribs, as promised by my former colleague in Cebu, was very tender and the meat easily falls off the bone without much struggle. Now, that's what I call the perfect ribs!

Paul, who loves sauces, enjoyed dipping practically everything on his BBQ sauce. We even scooped a small amount and drizzled this on top of his herb rice. I, on the other hand, enjoyed my ribs with very minimal sauce. I think it's perfectly marinated and grilled that the flavor is well-suited to my taste.

Spying around, I also noticed that a number of customers ordered their pork chops, onion rings and dessert. I'm so happy that Bigby's is finally in town!

Bigby's Cafe and Restaurant is located at the 3rd floor of SM Megamall's The Atrium. They also have branches in Cebu, Cagayan de Oro, Bacolod and Davao.

A Yummy Afternoon with Becky Kho

Yes! Finally, I saw my first ever work as Spot.ph's contributor posted on the website! I really had fun writing this piece simply because the person who I was tasked to interview is a friend, a wonderful colleague and above all, one of my favorite editors even back when I was still a reader of Yummy Magazine.

I would like to share with you my short yet very inspiring conversation with Yummy Magazine's Editor-in-Chief, Becky Kho.

By the way, this article is for the website's ongoing promotion with Nescafe called Gold Spots. I would like to invite everyone to show your support and cast your votes here.

Yummy is the top selling food magazine in the country. It began a year and a half ago with just a handful of food-loving editors. The magazine was well accepted by its readers and continues to convert a great number of individuals who are simply passionate about food and who now look forward to each new issue. With the growing popularity of the magazine, the name Becky Kho, Yummy's Editor-in-Chief, has become a household name. Fran Haw, SPOT contributor and Yummy's Associate Publisher, probed Becky on her thoughts on food and what sets the gold standard for her when it comes to the dining out scene here in Manila.

Aside from being Yummy Magazine's Editor in Chief, we would like to know who is Becky Kho and what does she do during her free time?

These days I have Bikram Yoga classes, so that's where I would spend my leisure time. I go around 3 to 4 times a week. I'm also a magazine junkie, that's why I enjoy my job because I really love the medium of magazines.

When did you start loving magazines?

I've loved magazines for as long as I can remember. I've enjoyed writing since I was a kid and even during college while taking up Psychology, which is not related at all, I was already writing on my own. I also wrote for the school paper both in High School and in College.

The word 'foodie' is so popular these days. It's as if everyone has turned into a foodie or aspires to be one. However, I feel that the word is still very vague. What is your personal definition of a foodie?

Someone who has a very active interest in food. Whether it's going to restaurants or eating out. Some are more kitchen based, as they want to experiment with different ingredients, play around with recipes. It's really just that - having a real passion for food.

What's your personal eating style?

For me, if I really think about my own personal eating choices, I am more likely to go towards the healthy side. I'm into whole living and wellness. Healthy dishes really appeal to me.

Tell us what are the top three things that you love about being with Yummy Magazine?

First of all, the most interesting thing is my own exploration of how food tastes. I learned a lot about layering flavors. Now I appreciate a mix of stuff like sweet and salty which makes me more willing to try new combinations. In a way that's what I also look for when dining out; I am more keen on observing the taste and seeing how each flavor comes out.

Second thing I love about being with the magazine is the traveling. One of the most memorable was the one in Bukidnon. We stayed at the Del Monte farm and we toured around the pineapple field. So we were able to taste really fresh pineapples. It's nice to see that wherever you go, just in terms of looking for food stories, there's something interesting.

Last but not the least, one of the things that I love most about this job is that our readers are so engaged. They are very generous with their comments and they are constantly emailing their thoughts. I love that they specify what recipes have they tried; they tell us stories on how [the recipes] turned out. I really appreciate hearing from them.

Who are your heroes in the food industry?

I will start with someone from our team. I think, first of all, I really admire my Associate Food Editor, Shar Tan. She's such a good cook and she's able to present it to our readers in term of a magazine story. I think that's really amazing. She creates all the recipes, cooks it herself and it all tastes really good.

I also like Gaita Fores because of the consistency of her food. It's like whenever you go to Cibo or to any of her other restaurants, the consistency of the quality is there. I'm also very impressed with how she was able to grow her business.

Online, I follow the blog of Mark Bittman. He writes for the New York Times, has a couple of cookbooks out and has a blog called Bitten. I like it because whenever you would watch the podcast he's very fun and casual. He would demonstrate a recipe and make it look so easy. Still, he's able to keep the flavors of his dishes very sophisticated but the way he does it is like the short-cut version of a gourmet dish.

Lastly, I'm also a fan of Baba Ibazeta - Benedicto of Classic Confections because I love her desserts, especially her Almond Roca.

What are you craving for right now?

Right now, I'm very much into frozen yogurts. I am out to try all types of frozen yogurts in the market right now. I guess it is also a bonus that it's healthy.

While dining out, we have our own little restaurant stories to tell. Share with us a couple of things that you first take note of when dining out?

For me, primarily, it's the food itself. Of course there are other things you'll consider like the service, the ambiance, but eventually in the final analysis it's still the food. Am I satisfied after my dining experience? Or, if I dine in a restaurant that is a bit pricey, I think that if I'm guaranteed really good food or the quality is really good then I really won't mind paying a premium price for it. I also notice how the food was cooked and the freshness of the ingredients.

Now let's talk about Gold Spots. What are your standards for spots that would make it to the Gold Spots list?

First of all, they should have good food. Well, since they named it Gold Spots so we're expecting a little bit more in terms of the service, the ambiance and also if they can offer something interesting and new. There are so many restaurants out there and nowadays we are more careful with our budget so when you dine out, you want it to be worth whatever you're paying for. A Gold Spot is a place that offers a fresh experience.

Article and Photo Source: A Yummy Afternoon with Becky Kho

it's a sMOOOOOOthie!!!

After a hearty lunch yesterday, my friends and I decided to get something sweet as a perfect way to end a wonderful meal. While not forgetting to take the healthier alternative, we made a unanimous decision to head to Lulu belle for some yogurt treat.

I had a hard time deciding whether I should go for the same cup of strawberry yogurt that I had before or perhaps try the green tea which they're quickly gaining popularity for. Then my eyes shifted further down in their menu and finally, I know what I'm getting.

A tall cup of Strawberry Smoothie (Php. 120) that consists of a natural yogurt base mixed with a scoop of FIC Strawberry Ice Cream. It's healthy and yummy at the same time.

It somehow reminds of the mouthwatering milkshake that I've tasted last year with a hint of sourness from the yogurt.

I think I found my Lulu Belle favorite! I'll definitely be back for more smoooothie!

Lulu Belle is located at the 3rd floor of the Power Plant Mall (Playground Section).

Fourth Time's a Charm : The Pepper Lunch Story

While I love trying out new restaurants on a regular basis, I also seek comfort in places where I know I can always get good food and wonderful service. Such is the case for Pepper Lunch. It can be seen how much I love the place from the numerous times that I've blogged about it here, here and here.

It's funny because no matter how often I visit, it always takes a while for me to decide on my order simply because everything looks so good. I always have a hard time deciding whether I should order something new or get any one of those that I love.

Over lunch today, I tried a combination of something that I have already tried before and something new. No, I didn't order a feast for myself but instead got the Unagi & Salmon Set (Php. 538). I'm not really sure if this is available for a limited time only, nonetheless I'm glad I was finally able to try it.

Served on the same sizzling plate, I was also given a saucer filled with sweet Unagi sauce which I generously poured over my salmon, unagi and rice. I savored the deliciously smell as I turned and cook my fish. The salmon was very tender and juicy, simply just the way I like it. Whereas the Unagi is very fresh and unlike other restaurants, Pepper Lunch's unagi has very fine to non-existent bones which is good because it can be a hassle to eat this sweet tasting fish if you always have to watch out for the sharp thin fish bones.

What I've also noticed is that their plates do not come with the white paper band anymore. This is supposed to protect you from unwanted stains or spills coming from your plate. Hmmm..cost-cutting perhaps?

Though, it was rather an expensive meal, I enjoyed every single bite of it. Also, I'm thankful that the management already has a box of fabric deodorizer which was really helpful considering that I have a presentation to attend right after lunch.

I love love love Love You Pepper Lunch!

Related entries:
I Love You Pepper Lunch!
Hi! I'm Fran and I'm a Pepper Lunch fan
Bitten once again by the Pepper Lunch bug!

Elbert sure knows good Steak!

Not so long ago, I blogged about tasting good beef after quite a while. This prompted a warm welcome from the beef-loving community who happily accepted my return. Just like a prodigal daughter, I didn't let the community down. To wish two of my dearest friends a very temporary bon voyage, we scheduled an evening to dine in one of the best steak restaurants in the metro as confirmed by the Miele Guide.

Elbert's Steak Room is one of Makati's secret food treasures that is slowly being known to food enthusiasts all over town. Every review and feedback given speaks only of one thing: GOOD STEAK. This really excites me despite the fact that they have quite an expensive menu.

The night of our dinner at Elbert's finally arrived. Finding the restaurant can be a bit tricky. First, you have to locate the building (Sagittarius Building III is located right in front of a Mini Stop along H.V. dela Costa in Salcedo Village). After getting a good parking slot, just ask the friendly guard in front and he will lead you to a narrow staircase where you have to climb all the way up to the 3rd floor (let's just say you really have to work up an appetite!). Finally, you're at the 3rd floor, the next step is to find the entrance to the restaurant. Similar to the tip given to me, just look for a bright red wall - - this, you'll realize is actually the door.

Walking inside Elbert's Steak Room, instantly made me understand why it was called such. The space is very small yet cozy and inviting. There are less than 15 tables (or maybe 10) available so placing a reservation is highly encouraged. The room nearest to the door immediately caught Paul's attention. I was told it was the Gentleman's Cigar Room which actually is the restaurant's smoking corner. Paul liked how the room was decorated which reminds him of The Godfather movie.

Browsing through the menu, we finally decided to share the steak to have more room for the sidings and dessert! Following their lead, we got the USDA Prime Grade Ribeye Steak (Php. 2,200) and added Php. 400 for an additional soup and salad. To complement this, we also got Truffled Mashed Potatoes and Creamed Spinach for our sidings.


After taking our orders, Elbert's well-trained server returned with a basket of warm Fantan Bread. I truly enjoyed biting into the soft bread with a thin spread of butter. Mmmmm...

The soup for that night was a combination of Cream of Garlic and Tomato presented in a Ying-Yang style. I liked the Cream of Garlic while Paul preferred the Tomato soup more. I guess, I'm really more into light, creamy soups over the tangy, chunky type. The salad, on the other hand, was truly refreshing. We all enjoyed the crunchy fresh greens topped with shaved parmesan cheese and diced tomatoes mixed with Elbert's signature balsamic vinaigrette.

Finally, the highlight of that evening's meal was served. Presented in a clean white platter, I took a short moment to smell and look closely at the delicious looking thick slice of steak in front of me. "This is perfect", I thought to myself.

I sliced through the thick cut of meat and took a small bite. I'd say, it was love at first bite! I like it because it's so tender yet they have kept the sides crunchy. I also enjoyed this with a small serving of Truffled Mashed Potato (Php. 200) and the Creamed Spinach (Php. 200), which was my favorite siding that evening.

Truffle oil is truly a gift from heaven. Elbert's Mashed Potato was made extra special, thanks to this flavorful addition. However, what caught my fancy was the Creamed Spinach. It reminded me of the night when I attempted to create one at home but ended up pulling the entire dish out from the dinner table and setting it aside because it tasted really wrong. I might have to work on the recipe again soon.

Everyone ate their dinner in silence, it's as if no one dared to speak loudly to avoid disrupting the wonderful steak experience that we were all enjoying. Needless to say, dinner at Elbert's gave us a glimpse of what it will be like in Steak Heaven.

click to view the menu
Elbert's Steak Room is located at the 3/F Sagittarius Building III, 111 H. V. de la Costa Street, Salcedo Village, Makati City, Philippines. Do call them for reservations at 0915-3151813 / 339-3363.

Just like a proud Momma : New Year, New Beautiful Covers!

Presenting the Jan/Feb issues of my two magazines....

This 2009 presents a lot of new sections, a great new cover look and new surprises for our dear readers!

I'm so proud of my two talented editors-in-chief and their team! I can't help but show off our lovely covers to the world!

Grab your copies NOW!!!

The Curious Case of Benjamin Button

"I was born under unusual circumstances..."

This was how the story of Benjamin Button began. It traveled far back in the 1920s, just around the time when World War One has ended and a baby boy was born. However, unusual as it was, he was born in his eighties, having the physical appearance of an 80 year old man complete with arthritis and wrinkled skin. His life was narrated by Caroline through a diary given by Benjamin Button to her dying mother, Daisy.

As years go by, we watch Benjamin grow younger while he go through life meeting different people, experiencing different challenges and joys and of course, falling in love with his first love, Daisy (Cate Blanchett).

The movie was simply amazing. Thanks to my friend, Azrael and Warner Bros. Pictures who invited a couple of bloggers to the special screening tonight.

Normally, a good movie would make me shed some tears. Though my eyes were dry tonight, Paul and I still agreed that it was a very good movie and Brad Pitt truly deserved that Golden Globe Nomination. In fact, we both concluded that this movie has really showcased the acting prowess of not only Brad's but that of Cate too.

I won't share much of the story as I would like to urge everyone to catch this on the big screen as it opens on January 7 (Wednesday) instead I will leave you with a couple of snapshots from the film.

little Benjamin Button
pretty little Daisy
Benjamin Button
Benjamin Button physically catching up with Daisy
It's a beautiful movie and it would be a waste to just watch it on DVD. Ü