Freezer Burn's Newest Local Ice Cream Flavors: Ube, Banana and Coconut

They say that ube is the new matcha given the hype it gets abroad. I have to admit, it really is one of the biggest craze to date as a lot of dishes, specifically desserts and drinks suddenly turned purple. It’s just funny how it suddenly became one of the must eat treats when it has been around for decades. Well, I’m not complaining as I am a big fan of ube. And when P messaged us asking if we want to try Freezer Burn’s latest Pinoy creations, we quickly said yes with the assumption that one of the flavors to be released is ube. And we were right! 

Hello again, Freezer Burn!

We were warmly greeted by Chefs Miko and Kristine who were carrying some supplies for the hottest ice cream store in Manila. We all went inside the store that looks like a fridge and had a chat with the brilliant minds behind the innovative concept. 

After a while, we were asked to order whatever we want from the menu. It sure was tempting to order everything but we had to stop ourselves from doing so as we all know how heavy one order could be. 

Some of us ordered Junkie (PHP295), BBPPBB (PHP295) and Ketchup Mayo Fries (PHP295). I decided to just take a spoonful from each order as I wanted to focus on the special flavors—The Good Shepherd, What’s Up Coconut, and Goin’ Bananas (PHP295 each). Chef Miko insisted though that I at least try the drink so I went Thick Mints Milkshake (PHP250) and The Good Shepherd Milkshake (PHP150). Others also tried the Butter Root Beer Float (PHP250), Orange Cream Soda (PHP250) and Richest Hot Chocolate (PHP200).

First served was Junkie and I have to admit, I’m not really excited to try this one as its description alone makes me feel like it’s bad for me. The ice cream base was a combination of cookies and other junk food hence its name. 

I was surprised though that it wasn’t that sweet at all. In fact, it was pretty good. But the Nutella donut with caramel sauce stole the show from the ice cream as it was simply divine! It was soft and made heavenly by the caramel sauce on top. I wanted more of it but I had to resist as it was not my order. 

The BBPPBB or what I call a tongue twister was served next. Chef Miko is proud of this one as he created the browned butter pecan ice cream out of frustration that there are only a few good butter pecan ice cream available in the market. Served with peanut butter waffle liege and banana, this reminded me of breakfast… a sinful one at that. Sadly, it didn’t leave much of an impression. I guess I’m just not a fan of butter pecan. I enjoyed the waffle though which used the same mix as the donut from Junkie. 

Soon, the stars of the night were served.

First Bite: Gabe's Homegrown Dishes

I have known Gabe’s Homegrown Dishes for quite some time now as it has been active in tagging me on Instagram. It sure was an effective marketing tactic as it made me curious and I ended up checking food apps to read reviews about the humble Filipino restaurant. After a few tags and likes, Dan of Gabe’s got in touch with me and invited me to visit his restaurant to sample some of their dishes. 

Hello, Gabe’s Homegrown Dishes.

It is quite easy to miss this restaurant if you are not so familiar with how its signage look like. Located at the second floor of YDG building along Katipunan Avenue, it is on the same side of Sandwicheese and at the opposite side of the biggest Banappple branch. 

The space is quite small and could accommodate around 20 customers maximum at a time. I love though how family friendly the place is with its comfortable couch for sleepy toddlers and a bunch of board games and cards to entertain kids and kids-at-heart. 

Dan arrived with his family a couple of minutes after we arrived. And while waiting for the dishes which were being cooked by his lovely wife, we had a chat with Dan and he told us that most of the dishes are based on family recipes with Kapampangan influence. As for the restaurant’s name, it was named after the couple’s firstborn, Gabe. 

After a few minutes of chatting, our order of Lemonade (PHP65 per glass) was served and it was well-loved. It was tangy and sweet at the same time; making it a great thirst quenching drink. 

It took a while for the first dishes to be served as the restaurant was understaffed the night we visited. It took a bit over 30 minutes for the first dishes to be served. 

Lengua (PHP250) was first to come out of the kitchen and it was an instant kids’ favorite. The tender lengua could be easily mistaken as your usual well-cooked meat. We all enjoyed the thick, creamy and slightly salty gravy that complemented the beef’s tongue.

Next served was the bang for the buck Pancit Malabon (PHP100, single serving | PHP300, good for 6-9 pax | PHP600, good for 10-16 pax | PHP950, good for 20-25 pax).

Restaurant Love: Locavore

Locavore is love. I always recommend it to everyone I know when they ask me where to eat in Kapitolyo. One night, R messaged asking where to bring his friends and I recommended Detalle and Locavore. (I love it when people ask me where to eat. It feeds my foodie persona’s ego. So feed it, people!!! Kidding!) Unfortunately, Detalle was closed that night. Fortunately, Locavore was busy as always that evening.

Hello, Locavore!

The place was packed (again)! We had to wait for over 20 minutes just to get seats. So while waiting, we decided to order. R ordered for his friends and they got Sizzling Sinigang (PHP530), Ginataang Kaldereta (PHP570), Street Food Platter (PHP200), Leche Flan (PHP200) and Turon con Leche (PHP220). I also got a cocktail drink with pomelo but I forgot the name and price.

First served was the street food platter (no photo because I didn’t get some). I think that this dish was made for those who do not really eat street food on the street. I do so I couldn’t avoid computing how much it really costs if I buy from Mang Larry in UP.

The main dishes were served next. C and E enjoyed the Sizzling Sinigang (click here for my review on the dish) and the GInataang Kaldereta.

It was my first time to try the Ginataang Kaldereta and for the serving and taste, PHP570 wasn’t a bad price to pay. The tender short ribs with stewed tomatoes, marbled potatoes, crunchy French beans, garlic and shallot confit swimming in coconut milk was L-O-V-E. Okay, I’m a bit biased given I love dishes with coconut milk.

Now for the desserts…

Home of Kare-Kareng Bagnet: Pino Resto Bar

Our second food stop during our first Maginhawa food trip this 2012 was Pino Resto Bar as I have been eying its Choco Turon for some time now.

Hello, Pino!

 

I can’t help notice the cute doodles on the wall of Pino upon entering. It definitely gave the restaurant an artistic vibe.

Unexpected Exotic Food Stop: Mesa Filipino Moderne

New Year’s Resolution #2: Eat more exotic dishes! Partly checked.

My friend and I met up one Saturday afternoon to pamper ourselves and to simply pig out afterwards. Yes, you could call this one of those blissful moments where you just spend and spend then regret afterwards when you start getting rid of those receipts fattening your wallet and realize that your wallet is very “anorexic”.

 

We met around 12:30PM to have lunch together and I suggested Mesa simply because I have never tried dining there before. She was actually interested to try Yabu: The House of Katsu but I had to literally drag her to the other side (corner actually) for selfish reasons.