Two is Better than One: Max's Kabisera

With the local food scene getting crazier and crazier each day with the number of new brands and concepts opening in every corner, there are still classics that I go back to with Max's as one of my go to restaurants when it comes to Tofu Sisig, Pancit Canton and of course, fried chicken. And when it merged with my other favorite Filipino restaurant Kabisera, it felt like it was an early Christmas gift. 

Hello, Max's Kabisera.

Max's Kabisera came from the idea of merging two of Max's Group brands under one store to offer the best of both concepts resulting in a wide array of familiar dishes yet in a redefined dining experience and setting. 

Where to find 'Legit' Taho in BGC

I have one insatiable craving... taho. It might have gotten worse when I realized that hot or warm taho is actually rarer than I thought. I used to grab a tub or two at Soy Yummy but the one near my office closed down a few years back making Rockwell the next nearest place to get my cup of happiness. Thankfully, I discovered this legit taho vendor during the recent McCormick Mother's Day event and found out that it is actually one of the regular vendors of Mercato Centrale BGC. 

I present... Sorbelato. 

Okay, the name of the stall might confuse you. This stall offers two of Pinoy classic favorites, sorbetes (tweaked and improved to have the texture of gelato hence the name) and taho. 

First Bite: Planet Grapes

I’m a fan of Planet of the Apes and that’s probably why I’m so curious with Planet Grapes. I find it to be such a witty name and I’m a sucker for anything witty.

Hello, Planet Grapes!

It has been months since I discovered this place but the Alabang branch was a bit too far for me so I never had a chance to visit. But food gods love me so much that Planet Grapes’ newest branch is just a few blocks away from me—Shangri-La Plaza Mall.

Wine without the drama.

 

Planet Grapes somehow has a classy yet warm ambiance. The dishes too aren’t priced that steep though some dishes are slightly on the expensive side. We got the following: Kitayama Rib eye Steak (PHP1,195), Grilled Trio Prawns (PHP495) and PG Super Sisig (PHP210). For wine, we got Baby Bad Boy 2010 (PHP280 for 125 ml | PHP180 for 75 ml | PHP95 for 38 ml) and Pircas Negras Torrontes (PHP235 for 125 ml | PHP150 for 75 ml | PHP80 for 38 ml).

First served was the sisig. R and I got confused with the tomatoes as we never had sisig with tomatoes before. (I guess it is for the purpose of giving extra crunch?) Admittedly, it’s not the best sisig around but it was good. I just wish that it was crunchier.

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…

Central Park Favorite: Wafels & Dinges

I feel so guilty knowing that I haven’t blogged for quite some time. Frannywanny has been telling me to blog as well. And now I am baaaack! Hello again, blogger me! I have a lot of yummy dishes and interesting places to share with you all and first would be something that I went gaga over… Wafels & Dinges.

It was one chilly, wait, really cold Wednesday morning in New York City when we planned to visit Central Park to skate and feel like we were part of the movie Serendipity (only our version was rather clumsy and full of violations—I’ll share that in a bit!). J, our wonderful host, joined us and got excited over this food cart outside Central Park. I’ve heard her rave about this cart days ago so the foodie in me can’t help but drool (in the inside of course!).

Since I wanted to try several toppings, I decided to go for the plain waffle (liège wafel, $5) and got the unlimited dinges (WMD—wafel of massive deliciousness, $2) and chose bananas, strawberries, nutella and belgian chocolate fudge as my toppings. Oh sweet waffle goodness!

Food Event Alert: Calle Bistro on November 12, 2011

I could definitely feel the Christmas breeze, love and food as early as… now. Fashion bazaars, Pre-Christmas events, and food bazaars are all spreading Christmas love.

I just love checking my email and newsfeed for I’m bound to find something to do during the weekends. This time, what caught my eye was Calle Bistro, a food event happening this November 12, 2011 at Eastwood Citywalk 2 from 6PM to 3AM.

Organized by the UP Junior Philippine Institute of Accountants or UP JPIA, Calle Bistro is a food sale that targets to bring together different kinds of cuisine—local and foreign catering to yuppies and food lovers in general allowing them to relax, socialize and discover new food finds and flavors. This event is also perfect for those who wanted to have their products (or new products for those who have been around for a while now) out in the market.