A brainchild of Shusaku Namikawa, the owner and founder of Tokyo Tonteki Japan, the pork loin steak specialty restaurant opened just recently at Manila’s newest foodie destination, the UP Town Center. We’ve seen it all, from the art of sushi, to ramen to katsuretsu sets, but is Manila ready for the pork loin steak fad? I went to Tokyo Tonteki to find out.
“Spanning over 20,000 miles, over a year’s worth of product tinkering, hundreds of hours of kneading, endless revisions of formulation in four different international airports”, Cafe Shibuya gave birth to the perfect toast. The fact that my review of Cafe Shibuya comes first with the slew of compliments is a testimony that Cafe Shibuya has exceeded my expectations.
Move over Tomas Morato, Jupiter Makati, Kapitolyo Pasig, Banawe Street, Maginhawa Teacher’s Village and Aguirre Paranaque. Ayala Mall’s UP Town Center is out to get you as Manila’s Newest Foodie Destination.
For us who just want butterbeer on a regular day basis (though we don’t really what it tastes like), there’s always Starbucks, the brand that’s just around the corner. And they have their own version of butterbeer.
In this time of solidarity, there’s no room for bashing but to help in any way we can. Here are some restaurants who are part of the #DineForACause initiative for the #YolandaPH victims.
I’ll help you cut to the chase and save your time in this special Candid Cuisine’s guide on where to eat in Macau
Well, it’s a line for a line for a line. Rain or shine, there is a queue every single day. And there are security personnel ensuring you don’t cut lines or you don’t hover outside the bakery. They’ll kick you out and ask you to fall in line outside. Loitering is not allowed.
Brasas is all about Latin America ~ Cuba, Peru, Colombia, the works. You can expect a wide array of dishes from Patacones to Lomo Saltado to Arepas while still keeping itself approachable to everyone else with their sandwiches and salads that aren’t a stranger to the locals.
Omakase’s Spider Maki isn’t really made out of spider… It’s just to describe the art of this makimono. It’s really Soft Shell Crabs that are perched in the middle of the 6-piece masterpiece.
The cheese flavor seems to be embedded on the chicken skin and there’s no Parmesan cheese “powder” in taste. I thought at first I was going to eat chicken wings that are mixed with parmesan cheese powder. So surprisingly, it wasn’t the case.