First Bite: Brand Bakery Bistro

There are moments when the lazy bug bites me really hard to the point of not eating even when I’m hungry (simply because I have to cook or prepare my meal before filling the tummy). But there are also times when I still find the energy to eat out on a weeknight. And a few months ago, I got to try Brand Bakery Bistro.

Hello, Brand Bakery Bistro!

This quaint bakery is located at the second floor of RCBC Tower in Fort Bonifacio. I noticed it before when we were looking for Paprika.

The place is quite dark and has more of a bar vibe than a cozy café. It has a long showcase chiller beside the counter for its desserts which are not included in the menu. The pizzas available on that day are also displayed there.

While waiting, we got a plate of complimentary bread.

Since I wasn’t really craving for anything in particular, I just went with Melazane Fritte (PHP150), Tagliatelle Crema di Salmone (PHP260), Pink Lemonade, and Mango Panna Cotta.

First served was the Melazone Fritte (eggplant fried in canola oil) and it was your usual “tortang talong”.  The server said that it is one of their best appetizers and I believed him! But it was such a simple (and overpriced) dish when it arrived.

 

Fine, let’s try it before judging it (even more). *bite* *munch* *swallow* Okay, done.

First Bite: Mecha Uma by Bruce Ricketts

I’ve always wanted to visit Mecha Uma by Bruce Ricketts ever since I read wonderful and mouthwatering reviews. But the fact that I have to shell out PHP3,000++ for the tasting menu made me think twice since that’s equivalent to a Spiral dinner buffet or a Kapitolyo or Maginhawa food trip. But thanks to R and his family, I got to give this place a try.

Hello, Mecha Uma.

The dim lit restaurant was packed when we visited. (Well, the restaurant can only accommodate maximum of 30 persons at a time.) Despite the small crowd, the place still gives a seemingly romantic vibe. It must be the ambient lighting.

It took them a bit before they served the first dish, Tomato. It was peeled tomato with white chocolate, a dash of sansho pepper and cucumber. It was paired with tomato juice with gin and soy sauce. I must say, the presentation was impressive.

As for the taste, I love it yet I hate it too. I loved the peeled tomato, cucumber bits and sansho pepper but I didn’t like (at all) the white chocolate and tomato juice. Despite my craziness with tomatoes, I absolutely hate tomato juice.

Next served was Tostadito. It was a combination of scallop, pico de gallo, scallop and mussel crema. It was a play of textures. The taco was also made of scallop and squid ink. It was refreshing thanks to pica de gallo. The only downside was that it was a bit messy to eat.

Lobster was the next dish and it was a mix of octopus, lobster, plantains, scorched coconut leche de tigre and mung bean puree. Again, there was an interesting play of textures here. There was the smooth yet charred octopus, rough yet soft puree and refreshing pomelo bits.

St. Pierre or the atlantic dory and local crab dish was scrumptious! The asparagus and broth of vegetable sauce was heavenly. R got so upset when I allowed the server take my bowl with some sauce left. He really loved the sauce.

First Bite: Paprika

I have been following the Looloo app for quite a while now and my list of must try restaurants gets longer and longer. A few posts made an impression and one of which is Paprika, a comfort food restaurant and bar in RCBC, Fort Bonifacio. I have been pestering J to go with me to no avail. Luckily, R and his ChiChi friends are game to visit.

Hello, Paprika!

The place is pretty small and it wasn’t packed at all when we arrived.

It was already a bit past 8 then so we ordered as soon as we sat down. I got the Aligue Pasta (PHP300) while R got the Chicken Tenders and Fries (PHP150) and TNT (PHP265). We also got a Lava Cake (PHP95) and a Long Island Iced tea (PHP175).

First served was the bucket of chicken tenders and fries. It was pretty ordinary but filling as it had a lot of fries.

The Aligue Pasta was okay too though it was a bit on the bland side. The lemon juice helped though. I also enjoyed the fried shrimp which added texture to the dish.