2:00 am (I know too early...), after the 1st night out at Lan Kwai Fong or tagged by tourists as LKF, we were craving for something to munch on to take away alcohol's edge since we were to wake up early the following day. Was supposed to get street food but the one nearest the hotel was closed! Boo! IF all else fails, go to the golden arches!
In the spirit of food adventures, I got something "unfamiliar" and ordered a GCB which is a number 6 value meal - not knowing what it was and the picture of the menu board did not help too. Large fries and coke zero please!
They had a promo - free coke zero in can! Targeting nightowls and party goers (like us?)
It's an effin' Grilled Chicken Burger! Hahaha Sosyal! Jing decoded that early on in the counter - smart girl considering the alcohol and the time. (Naisip mo pa yun 'te) At least I got something not served in Manila. Was hoping they would have a McRib though.
photo from Google
In fairness, the sandwich was a decent size to satisfy my morning craving.
Barbecue grilled chicken thigh fillet with coleslaw and pickles. Nice western taste to it and the grilling gives it a diner-not-fastfood taste. Yum yum for HK$32 (including upsize).
Was supposed to get Sweet Potato pie but good thing I didn't coz I was so full. Jena got one and she said it was good naman. :)
Broke my rule of not eating at a fastfood joint when travelling but glad I got something I wish we had back in the Philippines. Healthier? I guess less calories than the McChicken Sandwich or Chicken Fillet Sandwich which I also both luuuuuuuuurv! :)
BTW, they didn't have Seaweed Shake Shake fries anymore when we were there. Sayang!
Bakkwa is cured roasted meat, usually pork, which is sweet and salty with smokey flavors - something like Asian jerky or thin dried up tocino. It is sold by the pound for around HK$ 150 and also in individually packed discs/coins for snacking for HK$180 for 500g's worth which is our "group" pasalubong to some friends. You can get sliced pork or beef from whole muscle meat, or the same thing but using chopped meat. Had a chance to also taste the "gourmet" chili bakkwa before and it's really good!
A long queue forms in this roadside stall that they have to cordon it off. Jena and I played the ditsy card (I think) and went straight to the counter since time is of the essence for last minute shopping. Hahaha
Seems like there's a promo! Hahaha But we got something special... Read on!
They also sell other Asian goodies like different kinds of floss! :)
We bought like a combined HK$ 1,300 worth of bakkwa! When about to pay, given we did not have enough local currency left, Jena decided to pay using her Citibank credit card. The lady said we get 10% off for using Citi VISA! Luuuuuvveeeeeeeeeet!!! :)
But wait, there's more!!! The lady disappeared under the counter and came back with another surprise!!!
OMG! We got a free airpot!!! Promise!!! Extra hand-carry! Hahaha
More promos! (1) Heart shaped bakkwa for Father's Day, (2) didn't understand but it said Citibank - happy na with our 10%, (3) FREE rice cooker - how come we only got the airpot? =p
So you know where we got the airpot we will give you for Christmas this year (gift to boss?) hahaha Yas if you read this, we heart you! :)
Thumbs up for me and Jena!
Our "stash" hand carried to last minute shopping (with the airpot of course) and to the airport.
Bee Chen Hiang has three stores in HK. The first one is where we went, very near SOGO mall.
Shop 36, B2/F, Langham Place, 8 Argyle Street, Mong Kok, Hong Kong, Mong Kok - 35144018
Shop B, G/F, 57B Nathan Road, Mong Kok - 23881023
Shop S33, MTR Tuen Mun Station West Rail Line , Tuen Mun - 26182607
Enjoy! Hope you get a treat too when you visit! :)
Wonder if they have the same promo in Manila? Maybe I will pay them a visit and get my "portable bacon" fix. Very addicting!!! Munching on some while typing = greasy key board! I'm sure you can also get some in Ongpin being sold by local shops there.
Level 1, Space 118 Robinsons Place – Manila, M. Adriatico Street Malate (Ermita) , Metro Manila 1004, Philippines Tel: (+632) 523 1687
I was first introduced to the xiao long bao a few years back when I ate at the Suzhou Dumplings at Greenhills, San Juan. A xiao long bao are also called "soup dumplings". It is a pork dumpling wrapped in a thin rice skin with folds on top resembling a crown that is steamed in bamboo baskets. What's so special? The preparation allows the meat juices to stay inside the dumpling which gives every bite a burst of steamy soupy goodness! As you will see there is also a ceremonial way to eat the XLB.
When we were scouting for places to eat in HK, Tish stumbled upon the best XLB in HK - Din Tai Fung! Check out their full menu at the link. What was once a humble noodle place in Taiwan has expanded worldwide with commendations from no less than the New York Times.
We were there around 8:30 PM and the line was crazy! They give you a number and the menu which you can already select from and tick the form for the orders. Each menu item has a picture that is easy to identify, and published prices too! Their queueing system is also unique as there are 4 separate lines - 1-2 people, 3-4 people, 5-7 people, 8-14 people. Not sure if that's most efficient but I guess that works for them.
We still waited 30 minutes until we got a table and finally we're in! The place was packed but tables were spaced comfortably and the staff run the restaurant in an orderly manner. We handed our order slip (the game plan is HEAVY MERIENDA - haha) and in around 5-7 minutes, the dim sum came!
Sauteed Bean and Pork. It was a nice, well cooked appetizer - mandatory "vegetable" to take away the guilt. ;)
That's the XLB in the center (HK$46) and Vegetable Dumplings (HK$42) on the upper right.
Steamed Pork Buns & Vegetable Steamed Buns (HK$15 each), Pork & Vegetable Dumplings (HK$45) and Shrimp Shao Mai (HK$ 60)
Look at how thin the dumpling skin is made - you can see through the vegetable filling. The number of folds are also very precise in number - otherwise it will be rejected.
Open kitchen where you can see the dumplings made and when lucky, how hand-pulled noodles are made.
The Vegetable Steamed Buns are ok. You can really taste the chives (kuchay), mushrooms and leafy greens. It also has rice noodles (vermicelli) which give it an interesting texture.
The Steamed Pork Buns are really tasty. See how well made the filling is (no extenders) as the meat juices and oils are trapped inside the bun until you open it. I also like how the sweet dough is evenly distributed around the filling. You know the Siopao in Manila - when you cut it in half, there's this one side which will have very little filling. No need for sauce - not sure if there is one available but we didn't dare ask.
Now, how to eat your XLB:
They actually provide you a card on how to eat your xiao long bao - in Chinese, English, French and Korean
1. Read the instructions - with a smile!
2. Prepare the dipping sauce of ginger, soy sauce and vinegar (Chinese black vinegar). Chili is optional, not recommended.
3. In the ginger, add 1 part of soy sauce...
4. ... and 3 parts vinegar.
5. Dip XLB in sauce and poke a hole on top. You may also want to try the XLB without dipping it in the sauce first.
6. Sip soup (carfeul it's steaming hot!) and eat the XLB. If you like, you can also eat it with the ginger.
Really, this is the best XLB I have tasted! The skin is almost paper thin but does not break when you pick it up (meaning all the soupy goodness stays inside). The soup is not too salty and has a clean pork taste. Even if it is a simple dish, you can taste the artistry and passion that goes to very single dumpling.
Talk about heavy merienda, we also ordered noddle and wonton soups! Perfect for the rainy night that was.
Over-all the soups had a very clean, unadulterated taste. The broth had very muted flavors of shrimp and pork. As expected the wantons are prepared well with whole shrimp pieces in every bite. The noodles, being hand pulled and masterfully crafted, are very tender and are all in one long strand. Culture alert: Slurp your noodles and do not cut!
Criselle wanted more flavor out of the clean and unadulterated broth! So she added the ginger from the XLB dipping sauce and some more soy sauce. Now her concoction has a dirty and adulterated flavor! hahaha but tastes good according to her. :)
Lastly some dessert to cleanse our palates and to complete the Din Tai Fung experience.
Sago Soup with Taro (HK$ 20). It's a milky melange of mashed taro (gabi), milk, sugar, tapioca balls (sago) and more sweet fruits. Imagine our Pinoy guinataan only colder and smoother. Surprisingly not too heavy too.
Sago Soup with Fruit (HK$22). Cold milk with again, tapioca. But this is much lighter and has a more refreshing taste given the fresh fruit.
Honey Dew (melon) balls.
The receipt was n English! There are no tea charges but a 10% Service Charge is added. And so ingenious, they also show you the average cover per person in the receipt! No need to take out the calculator! :)
Everybody was a happy camper and all the tiredness monsters have gone away!!! If you notice, Tish was not with us (you recommended the place pa naman) as she was nursing her 'booboo' at the hotel. We got her pasalubong naman from here. :)
Believe it or not, it is also a Michelin Star Restaurant!
I know the Michelin man if for a tire company. But the Michelin company started to publish their restaurant guide book in 1900 to encourage roadtripping in France. Eventually they developed the 3-star system for rating restaurants in 1926 and continues on until now. Well-deserved rating for Din Tai Fung!
Food: 4.5/5 - The simplicity of the food speaks wonders. Service: 4/5 - They know long lines are there to stay so they devised an efficient system. Staff is friendly and speaks English. Food is served in the right pace. We love Henry don't we? Ambiance: 4.5/5 - Located in the heart of the shopping district so no hassle finding it and swinging by. Very cozy is you like to enjoy your dim sum without the hustle & bustle of busy HK. Price: 5/5 - Eat under HK$100 for a Michelin Rated restaurant. Good for big groups.
Super convenient as Silvercord is just beside H&M, across Louis Vuitton! Perfect for the shop-to-eat itinerary.
Location:
Shop 130,3/F. Silvercord,30 Canton Road,
Tsim Sha Tsui, Kowloon, Hong Kong
TEL:852-2730-6928
- try and make a reservation in advance
If only we could have brought some of those yummy dumplings home. Now I'm craving for noodles and dumplings on this rainy Friday morning. :)
All my life I have been hearing about gastronomic adventures in Pampanga where everyone loves to cook (and cooks well at that). Pampanga has been a food Mecca for the Philippines with numerous food places and establishment delight local tourists and foreigners each and every time.
Guess it was high time for me to experience what Pampanga has to offer. So during the Rizal Day Holiday, I decided to go to Pampanga and get a taste (pun intended) of what this marvelous city has for my tongue and tummy. Good thing my friend, Peri who was based in Pampanga was kind enough to lead me to the right places and share some of the food with me.
I know there are already a lot of reviews about Pampanga restos out there so I went for a mix of institutions, known places and hidden gems in the city of Angeles.
ALING LUCING'S SISIG
The place that started sisig in the Philippines. Sisig is chopped up marinated and grilled pig's face (ears, snout, skin, fat, cartilage, some meat, sometimes liver), garlic onions and chili. Doesn't sound that appetizing huh? But it has been a staple in the Pinoy diet from breakfast, lunch, snack, dinner and pulutan while drinking roadside grill or fancy resto, at that.
Pinoys have reinvented the classic sisig with many variations in between. 1. Sizzling or not sizzling? 2. With our without mayonnaise? 3. "Healthier" alternatives like tuna, chicken, squid (who are we kidding?)
So for us to appreciate these variations, need to go back to its origin.
Dates back from the 70s. Aling Lucing a.k.a. Lucita Cunanan tragically passed away in 2008 though.
If it was good enough for my idol Anthony Bourdain (watch the video of his sisig experience + more history in the link), then let's give it a shot!
Big servings on a sizzling plate good for 2-3 people (Php 175). You clothes will small like sisig though. haha I love crunchy bits that stick on the hot plate so I let it get crisp for a while before mixing.
Yum yum crispy bits! The mix is a bit fatty and salty but with the right mix of calamansi and a spoonful of rice - everything else should be fine. Actually had 1 1/2 rice! :p
This is not about which sisig is the best but really appreciating how it all started and tasting the dish that everybody loves now. If you reinvent something good like this, how could you go wrong?
Also ordered two more things they are serving that day which tickled my fancy.
Kilayen. We all know of kilawin (ceviche if you are sosyal) which is boiled pork marinated in vinegar, onions, garlic, black pepper, salt and chili - served cold. That's exactly that except that this one is sauteed with more vinegar. The meat is very tender and the sauce has this bite to it which I enjoyed. A bit oily because of the rendered fat from the pork but still quite enjoyable. (Php 40 per order)
CaraBeef Steak. Yup carabeef is Carabao meat. The piquant flavors of a bistek tagalog - fried onions, soy sauce and calamansi penetrate the meat well. The way they cooked it made the beef tender anough you will not think it's not from a cow. Trust me - nothing exotic-tasting about it. The raw onions are a nice touch. (Php 40 per order)
One more Kapampangan thing is that everything the cook is sauteed (ginigisa) in garlic, onions and tomatoes even their soups like nilaga and sinigang. This gives the dish depth of flavor.
If you are in Angeles, definitely worth the time and money to personally experience what the buzz is all about.
Visit Aling Lucing Sisig located at Valdez St Agapito Del Rosario Angeles City, Pampanga. For reservations call (045)8882317 or 09182126461 for franchising contact Zeny Cunanan 09395145112.
Operating Hours: Monday - Sunday, 6AM - 3 AM
OUR OWN TIGER'S DRILL
Well-cooked food at a very reasonable price. Tiger's Grill as it is called is a bit off the main road - located inside a village where the house is converted into this outdoor grill place. You will not miss it as it is brightly colored with a big lighted signage. Ample parking with friendly parking attendants.
Guess if you are not from Pampanga, you will not be able to locate this (and I am not sure if I can trace my way back to this place). Not that many reviews about this restaurant too.
my tummy says "growl"!
Here is a glimpse of their pretty extensive menu:
Not bad ey? I was really surprised at the prices and the dishes they were serving. All the more when the food started to come out - very generous portions and are plated well, considering this was a grill place.
Their porterhouse was humongous compared to the ones in Manila (i.e. Slice & Dice which also costs Php 139 but is as thin as ham). My take is that it is around 200 - 250 g. Your money will come along way. Seasoned well, you can taste the goodness of the steak. Has a side of vegetables and choice of rice or (real) mashed potatoes.
I asked my steak medium and that's what I got! They cook their steaks pretty well.
This is the baby Back Ribs which is a steal at Php 119. Three ribs which are juicy and succulent with a nice smokey barbecue flavor. Look at how the jus (meat juices) drip on the plate. Caramelized onions give it depth and brings all the flavors together. Served on top of mashed potatoes (or rice).
Would not expect the Herbed Fried Calamares to be good coming from a grill house. The batter has chopped parsley and basil and the sauce (Mayonnaise and vinegar I suppose) echoes those fresh herbs too. For Php 119, this is really a must-try. Good for 2-3 people as appetizer.
Had to order extra garlic rice which was bursting with fried garlic and butter goodness! Better with the rice than mash po. And no meal is complete without a Coke Zero. :)
The ribs fall off the bone. This is served with the same gravy as the steaks. You can request for extra barbecue sauce which is exquisite.
Even if the food is not really traditional Pampanga fare (as if C's Italian is Kapampangan), these items are really one for the taking. You would pay threefold for a meal of this quality in Manila.
5157 Sumakwel Street, Bagong Bayan Subdivision, Angeles City.
Open daily from 5PM - 11 PM.
P&J's EVERYBODY'S CAFE
Everybody's Cafe is known to be "The Home of Authentic Kapampangan Food", and exotic if I may add. The cafe serves food turo-turo style where you point at the cooked dish you want at the counter and they heat and serve it up for you.
Here are some of the dishes people go here for. This is not screen caps from an Aliens movie! :)
Batute Tugak. Fried field frogs stuffed with pork. (Php 60 each)
Asadong Dila ng Baka. Braised beef tongue in sweet tomato sauce.
Adobong Camaru. Stir-fried Crickets.
Was so stuffed (like the frog) to eat in so decided to take some home for folks to also get a taste.
I've eaten frog before and yes they still taste like chicken!!! The meat filling inside is garlicky pork - similar to Vigan longganisa. Nice to dip it in more garlicky vinegar.
Everybody's Murcun. It's not like the morcon we know which is sliced of beef with sausage, eggs, pickles and cheese rolled inside it then stewed in a rich tomato sauce. This one is made up of pork, sausage, eggs and other fillings then wrapped in pork cowl (pig's stomach lining), steamed then fried.
The sauce is made up of more pork and crab fat (aligue) which makes it so rich and very tasty. The murcun itself is not spectacular but get the sauce in and you will definitely ask for more rice.
Over-all the food is just ok since the it is more pricey than the two other restaurants I've been. The frog for Php 60 each and the murcun at Php 80 for 2 slices in the restaurant and P340 for one whole (which fits the styro below) has the price on an Abe restaurant.
Worth a try but would rather go the the "authentic" hole-in-the wall places in Pampanga. Check out their contact details above. The one at Nepo mall can sit 30 people comfortably.
It was kind of unfortunate that we dropped by Susie's Cuisine for the kakanin (rice cakes) and other sweets for pasalubong only to find out they close at 6PM. Was also planning to get tocino (cured sweet pork) from the wet market - stores in large plastic vats (batya) instead of the commercialized ones in vacuum sealed plastic, but then again they were closed. Tough luck - so had to get these instead for the people at home. :)
Pork and Chicken Tocino. Apparently Kapampangans "rinse" their tocino before cooking. Removes the extra sweetness and also prevents it from burning too fast. Nothing worse than tocino that tastes like charcoal.
Turones de Kasuy & Uraro Cookies
Turones is a sweet delicacy where toffee with chopped roasted cashew nuts is wrapped is edible "paper" made up of wheat flour and water. Similar to how the church wafer (host) tastes. Portions are just sized right - I'm sure nibbling just one ain't enough. (big can of 75 pcs for Php 150)
Uraro as we call it actually is made from the flour of the Arrowroot plant (guess people from back then overheard and pronounced it uraro). It is similar to the cassava plant where the root crop (actually a rhizome) is dried and ground up to a powder for use as thickeners and mainly starch for both sweet and savory dishes. Uraro used to be made by Monks/Nuns in the 18th century and had fancy molds which allude to the beautiful church architecture. These are simpler and cut with a flower cookie cutter. Has a nice crunch and a hint of vanilla. Have something to drink ready, the cookie dries up your mouth because of its powdery texture. Big jar for Php 100.
It's official! I have fallen in love with Pampanga. It was just the tip of the iceberg and I will definitely go back. So little time so much to eat! Really a bittersweet journey. Join me next time ayt? :)
