Estancia's New Bites: James & Daughters

Chef Jonas Ang's James & Daughters is like dining in a fancy version of home. With beautifully curated dishes based on Chef Jonas' family's favorite dishes, it was easy for me to fall in love with this restaurant. And its mix of different cuisines will surely delight everyone! 

Hello, James & Daughters.

I was so thrilled when James and Daughter by Le Jardin opened its first restaurant in BGC. It being just a few steps from me made it an ideal place for lunch or dinner. But it had to move out after 11 months due to the developer wanting its space back. Thankfully, its Estancia store is now open and it has a few new favorites waiting to be discovered. 

First Bite: Kusina Juan Republika

I always get overwhelmed with restaurant options whenever I'm in Quezon City. With several options along Tomas Morato and Teachers Village, I often rely on my foodie friends' suggestions on the best places to eat. And last weekend, I got to visit this new food complex along the busy street of Mother Ignacia that houses a Filipino and Japanese restaurants, tapas bar, cafe and a pastry shop. First stop, Kusina Juan Republik. 

Hello, Kusina Juan Republik.

This Filipino restaurant serves local favorites such as sisig, sinigang, kare-kare and even the street classic balot. 

First Bite: 100 Revolving Restaurant

I’ve always wanted to visit MDC 100 Revolving Restaurant. I can’t believe it that I have never heard of the place till I met Chef Jessie, the head chef of the establishment. A carousel ride while having dinner? Why not?! However, my plan to visit gets pushed back all the time to the point that I got tired of planning to visit. One night though, it finally happened!

Hello, 100 Revolving Restaurant!

I could have been giddier to finally be at the restaurant I’ve been eying for months if only I wasn’t too hungry. There were only a few diners when we arrived but service was slightly slow.

R went with the Dragon Maki (PHP500) and Angus Rib Eye Steak (PHP1,350). I went with the Balut Surprise by Chef Jessie (PHP300), Cheese-Spinach-Mushroom Soufflé (PHP360, regular | PHP500, large), and Duck Adobo “A la Pael Romualdez” (PHP850).

The wait basket was a long wait! I could sense R becoming grumpier and grumpier every time the restaurant moves an inch. Well, the servers said that they were still baking a fresh batch when we arrived.

After a while, the Dragon Maki, shrimp tempura with cucumber and kampyō (dried shavings of calabash) wrapped together and topped with sesame seeds, arrived. It would have been a great dish if only it was not wrapped loosely. It was falling apart.

The Balut Surprise arrived next. I find this one interesting as they placed a whole balut inside. The clear soup represented the soup that comes with balut and to add a bit of flavor, a few strips of vegetables were added. 

Pinoy Food Master: Pepita’s Kitchen

I’ve been saying this for quite a lot already but I want to say it again. I love my job! I get to try new food, meet interesting people, and try more new food because of my work. I love love love it! 

Last Thursday, some of my officemates and I went to the lovely home of Dedet de la Fuente and tried her Pepita’s Kitchen Lechon Degustation. We arrived at around 7PM hungry and desiring lechon like never before. 

I heard that they have really good lechon as these were stuffed (yes, stuffed!). I never thought of having stuffed lechon as it alone was enough to get me stuffed.

We waited for a few more people from press and we started off with Pinoy Patè and Pinoy Caviar. It looked pretty ordinary but the taste of these two were just so addicting!

The Pinoy Patè was made of bihon. Who knew that bihon can be transformed into pate, and a good one at that? It had this grainy texture that went well with the crackers. It was not salty at all and was quite light. Quite a delightful appetizer.

 The Pinoy Caviar on the other hand was made of balut. It seemed to be a bit oilier and it tricked some to think that it was fish or liver.