Awesome! – Our Awesome Planet (2024)

Nonie’s, the famous Boracay restaurant founded by Patrick and Shria Florencio, is now open in Molito, Alabang. It reimagines Filipino classics with innovative and wholesome cooking methods, offering vegetarian and gluten-free options. The restaurant is named after Patrick’s mother, Cenona Florencio, also known as Nonie, as a tribute to her and to honor her legacy. The Molito branch has a more mature vibe, introducing new dishes such as Kare Kare and a Nonie-fied Halo-Halo.

It’s a fantastic addition to Molito’s lively foodie restaurant scene and the perfect spot for Mother’s Day!

Matured Nonie’s

Nonie’s Molito has matured while remaining true to its proud Filipino heritage in its lighting, highlights, and furnishings. It’s classier and more refined than its Boracay counterpart but might seem intimidating at first if you’re dressed in your Alabang chic shorts and sneakers.

The mezzanine is ideal for private functions or intimate gatherings with friends.

Menu: appetizers, soups & salads | all day brunch | bowls | mains | dessert, sides
Drinks: kombucha, beer, wine | classic, specialty | coffee, tea | cold-press, smoothies

The service is warm and welcoming, exuding the friendly Boracay vibe as three of their staff members from the island will be serving you in Alabang. It creates a very hospitable atmosphere, perfect for the Alabangers.

Nonie’s Alabang
Molito Lifestyle Unit 18 Building, 4 Alabang Muntinlupa
Saturdays-Sunday 8 AM–10 PM | Monday-Friday 10 AM–10 PM
+63 956 081 3020
∞ IG: @noniesrestaurants
∞ FB: Nonie’s

Related blog post: NONIE’S: Seriously Delicious Healthy Food in Boracay! (A Review)

Delicious Mains

nonies kare kare tempeh/ beef short rib (₱520/ ₱580)
nonie’s take on a classic, made with your choice of homemade tempeh (vegan) or beef short rib and seasonal greens served with cashew sauce, nonie’s bagoong and organic black rice (contains nuts)

Yes, finally, they now offer a Kare-kare version with cashew sauce, vegan bagoong, and black rice. It can be served with tempeh or beef short ribs for maximum meaty satisfaction. I love the richness of the sauce, and it’s served deconstructed with a big rib in the middle.

sticky pork ribs (₱580)
slow cooked sticky baby back pork ribs, marinated in pineapple juice and local spices served with sweet potato mash

The kids love the baby back ribs with the sticky sauce, served with mashed kamote.

chicken pork adobo (₱540)
grilled chicken adobo, 72-hour crispy pork belly, soft boiled egg, cavite style adobo sauce, candied garlic, with organic black rice (gluten free)

This dish came highly recommended by the servers as one of the best sellers in Boracay. Initially, it felt a bit strange to order Adobo in a restaurant when it’s something you typically have at home by default. However, they proved us wrong—this version was quite impressive, featuring crunchy pork belly, grilled chicken, and a thick yellow adobo sauce. Sarap!

beef and kimchi bowl (₱450)
braised brisket hash, soft boiled egg, nonie’s homemade kimchi, sorghum grain

An improved beef bowl version feat. homemade kimchi and cauliflower rice for a healthier dish.

Healthier Starters

jackfruit dip (₱350)
jackfruit, coconut cream and local spices, served with freshly baked lavosh (contains shellfish)

This is quite unique and yummy—something you can munch on endlessly without feeling guilty. I love scraping the jackfruit with coconut sauce off the plate with the lavosh chips.

vegan sisig (₱300).
nonie’s twist on one of the country’s favorite dishes served with freshly baked lavosh (vegan)

A healthier sisig with vegan meat alternative, but it would have been perfect served on a sizzling plate. The flavor is good, with a dash of kalamansi and fried onions.

tempeh salad (₱430)
spicy tempeh, seasonal greens, apple, house dressing (vegan, gluten free)

The salad was well-prepared, and the tempeh was delicious. You can cut it into pieces and mix it with the vegetables and watermelon. It’s refreshingly healthy to start your meal.

chicken binakol soup (₱380)
aklanon specialty, with grilled chicken breast fresh malunggay and ginger in a coconut broth.

For soup, try the chicken with coconut soup with malunggay and ginger. Sarap when hot.

Well-Crafted Drinks

The co*cktails are also well-made—not too sweet, balanced, with just the right amount of alcohol.

The kids enjoyed the cold-pressed juices, which are healthier for them compared to sugar-rich alternatives.

Desserts with less Guilt

nonie’s halo halo (₱250)
nonie’s take on a country classic

One of the best Halo Halo we’ve tried in Alabang! We love the fermented Ube and homemade Leche flan. The shaved ice is finer with a hint of honey, and all the ingredients are crafted with care. Currently, only the ice cream is sourced from a third party, but hopefully, it will be made in-house soon.

pineapple pandan pancakes (₱400).
three fluffy pandan pancakes served with braised pineapple, toasted cashew and dulce de leche sauce.

Yes, our favorite dessert, especially for brunch or if you just want to indulge in a dessert pancake. The pandan pancakes are indeed fluffy, served in three layers with braised pineapple, toasted cashews, and a caramel-like dulce de Leche sauce.

strawberry cashew cake (₱320)
cashew flour cake with strawberry two ways, raw cacao nibs, and lemongrass sauce (gluten free, contains nuts)

This vegetarian cheesecake is deliciously healthy, so be sure to mix all the ingredients well.

Final Thoughts

Overall, everything we ordered was delicious, and we were pleasantly surprised to find out that the ingredients are healthy or thoughtfully sourced. We visited during dinner, so it was a bit dark and intimidating, but it’s a nice romantic spot to dine with family or a special someone. We would recommend starting with the jackfruit dip and vegan sisig. All the main courses are good, but we particularly enjoyed the two new items: Nonie’s Kare-Kare and sticky pork ribs. For dessert, don’t miss out on the halo-halo and the pandan pancakes. Budget around ₱1,500 per person for a full meal, or you can drop by for a healthy merienda or halo-halo.

Suggestions for improvement at Nonie’s Molito:
• Updated Coffee Concoctions because the place is a nice cafe and cool to hang out.
• Showcase their Boracay hospitality because Southerners are intimidated by the look.
• Photo menu, please, so that people can appreciate their delicious, healthy Filipino food.

Congratulations to Patrick, Shria, and the entire Nonie’s team on the opening in Molito! A warm welcome to the Alabang/South crowd, and thank you for choosing to open in the south!

Nonie’s Alabang
Molito Lifestyle Unit 18 Building, 4 Alabang Muntinlupa
Saturdays-Sunday 8 AM–10 PM | Monday-Friday 10 AM–10 PM
+63 956 081 3020
∞ IG: @noniesrestaurants
∞ FB: Nonie’s

Related blog post: NONIE’S: Seriously Delicious Healthy Food in Boracay! (A Review)

Live an Awesome Life,

Founder & Digital Creator, Our Awesome Planet

Disclosure: We were guests of Patrick & Shria. I wrote this article 100% by a human with my biases, opinions, and insights but edited with AI for grammar.

P.S. There are no restrooms available inside; you’ll need to use the Molito restrooms.

The post Best of NONIE’s Molito! (Now Open in Alabang) appeared first on Awesome! - Our Awesome Planet.

180° by Chef Sau in Tagaytay offers a delectable fusion of Modern Filipino and Western/Mediterranean cuisines, all against the breathtaking backdrop of a 180-degree view of Taal Volcano Lake. Chef Sau’s innovative take on Filipino cuisine never fails to delight, complemented by impeccable service from the culinary team and expertly crafted co*cktails from mixologist Gabriel Figueroa. Whether it’s a leisurely Sunday lunch with family or a special occasion, 180° promises an unforgettable dining experience.

180° RESTO

Once a personal Tagaytay resthouse, this charming establishment has transformed into a renowned Airbnb destination and now stands as one of the top Tagaytay restaurants, celebrated for its contemporary flair paired with a laid-back chic ambiance.

180 by CHEF SAU
Savor flavor from every angle.
3-C-2 LT Labak ng Sungay, Sungay North, Tagaytay City, Cavite
11:00 am – 10:00 pm Tuesday to Sunday. Closed on Monday.
+63 917 620 0289
180bychefsau@gmail.com
∞ FB 180 by Chef Sau
∞ IG @180bychefsau_

The second floor serves as the main dining hall and features an alfresco deck, offering a perfect opportunity for capturing stunning photos with the backdrop of Taal Lake. Guests can opt for a romantic table for two with a circular window or choose a secluded corner for enhanced privacy.

A private air-conditioned room is available, ideal for accommodating a family or hosting a meeting for up to six people, with convenient access to the backyard.

The alfresco area on the third floor provides an ideal setting for a romantic evening, offering a serene ambiance enhanced by the refreshing Tagaytay breeze.

The open kitchen, situated on the ground floor, offers guests the opportunity to observe the meticulous preparation and presentation of their food, ensuring a delightful culinary experience from start to finish.

Menu: Appetizers | Salad, Soup, Pasta | Mains (Filipino) | Mains (Western), Grill, Dessert
Drinks: Mocktails, Coffee, Tea, Slushies | co*cktails, Beers | Wine List | Aperitif, Digestif

The menu has a wide variety of Western and Mediterranean dishes, but we really liked the Modern Filipino takes.

Our favorite spot for Sunday lunch was the chef’s table beside the open kitchen.

APPETIZERS

BAKED BRIED (₱625)
honey, dried apricots, rosemary and crostini

A whole brie cheese is baked, torched, and served with crostini, accompanied by honey and dried apricots. It’s a great appetizer to share with the family.

BROILED HAMACHI (₱750)
Tamarind, miso and herb salad

The hamachi from Chef Sau’s Balmori menu is one of our favorites. The meat remains tender and soft inside, complemented by a delicious glaze of tamarind and miso. Simut sarap to the bones.

BURRATA, TAGAYTAY TOMATOES (₱1,250)
Balsamic Syrup and Basil Pesto

The fresh tomatoes from Tagaytay, along with a bit of pesto and burrata, made a simple salad that the kids enjoyed. The tomatoes burst with flavor in your mouth, enhanced by the pesto, burrata, and balsamic sauce.

MODERN FILIPINO

We’re big fans of the cuisine from the legendary Filipino Chef Ed Quimson, so trying the Paella Tinola was a must. Opt for the family service, which is just perfect for a group of six.

ED QUIMSON’S PAELLA TINOLA (₱1,250)
Free-range chicken, sayote, malunggay

The paella itself carries the flavors of tinola, and the socarrat is scraped and mixed tableside with the sayote, malunggay, and green chili. Ang sarap, especially with the rich flavors of free-range chicken broth.

And for the ultimate tinola experience, don’t forget to add a bit of chili patis sauce.

24-HOUR SOUS-VIDE CRISPY PORK PATA
ON MACADAMIA KARE-KARE (₱975)

But the absolute highlight is the incredibly tender crispy pata served with Chef Sau’s signature macadamia kare-kare. The sauce is wonderfully rich with curry and the elegant flavors of macadamia, making it unnecessary to add bagoong for flavor.

The crispy pata is deboned table-side, revealing how the meat easily falls off the bones while maintaining a crisp skin. The kids adore it, and the sauce is simut sarap and kulang na lang dilaan.

180-WAY BULALO (₱1,250)
Tagaytay beef, corn, sweat potato and vegetables

The bulalo is served deconstructed with the bulalo soup served separately from the meat and bone marrow, accompanied by servings of corn and vegetables. You can enjoy the clean, flavorful bulalo broth on its own.

DRINKS

MANGO SLUSHIE (₱210)

The drinks were surprisingly good, with a balanced flavor—not too sweet and just the right amount of booze. I love the 180° lemonade while the kids love the slushies.

It’s hard to get a decent co*cktail bar in Tagaytay and this is probably the best one by mixologist Gab Figueroa.

For dessert, try the off-menu Halo-Halo co*cktail, delightfully made with Ube liquor.

DESSERTS

VUCO PYE (₱475)

When in Tagaytay, you should always try the Chef Sau-style buko pie with Kafamfangan flair.

BASQUE CHEESECAKE (₱575)

The Basque cheesecake never fails to impress, with its soft, milky middle and cheesy texture..

IMPOSSIBLE CAKE (₱475)
Layer of chocolate and Leche flan

Something unique, though the chocolate cake was a bit dry, we loved the Leche flan layer.

FINAL THOUGHTS

180 by CHEF SAU
Savor flavor from every angle.
3-C-2 LT Labak ng Sungay, Sungay North, Tagaytay City, Cavite
11:00 am – 10:00 pm Tuesday to Sunday. Closed on Monday.
+63 917 620 0289
180bychefsau@gmail.com
∞ FB 180 by Chef Sau
∞ IG @180bychefsau_

Live an Awesome Life,

Founder & Digital Creator, Our Awesome Planet

P.P.S. Only thing is the ride back up the bituka na manok-like road of Ligaya drive. The steep uphill climb is scary at the start but be prepared mentally. It’s good if you don’t have any cars in front of you but it is a hassle when somebody stops hanging along the curve roads.

The post 180° by Chef Sau: Modern Filipino with Awesome View. appeared first on Awesome! - Our Awesome Planet.

Asador Dos Mestizos has finally opened its doors in Tagaytay, much to the anticipation of food enthusiasts. The brainchild of the same owners behind Boracay’s beloved Dos Mestizos, led by Chef Patron Binggoy Remedios, who now calls Tagaytay home with his family. Specializing in Spanish-Filipino heritage cuisine, Asador Dos Mestizos brings to the table the nostalgic flavors of Spanish dishes we all cherish.

Located in Silang, this Spanish restaurant offers a unique focus on Asador, presenting a tantalizing array of specialty Spanish steaks prepared for grilling. Guests can savor these delectable dishes while enjoying live entertainment, creating an unforgettable dining experience.

ASADOR DOS MESTIZOS TAGAYTAY
Filipino-Spanish Heritage Cuisine (Opens May 1)
11 am – 11 pm Daily
+63 962 4056-658, +63 916 2951-768
https://maps.app.goo.gl/uNCXmamFe5X2W8iz5
∞ @dosmestizostagaytay
∞ Dos Mestizos Tagaytay (Asador Dos Mestizos)

NOCHE DE ESTRENO

The restaurant exudes the ambiance of a hacienda, boasting a generously spacious parking lot for guests’ convenience.

The invitation extends a warm welcome “To our Family & Friends, Join us for a Memorable Opening Night of Vinos y Tapas with a Latin Vibe.” The turnout for the event exceeded expectations, with a remarkable number of guests showing their love for Dos Mestizos and their unwavering support for Binggoy throughout the years.

It was a pleasure to meet Binggoy’s Chef Daughter, Monique, who oversees the renowned Spanish restaurant El Txoko in Puerto Princesa. With over 12 years of training in San Sebastián, her culinary expertise shines through. Monique graciously lent her support during the opening party for Asador Dos Mestizos, showcasing her talent and contributing to the event’s success.

The party invite was for a sunset session at 5pm, but we arrived around 7pm to find the restaurant bustling with activity. Despite the late hour, the atmosphere was vibrant, with guests enjoying themselves throughout. The food and wine kept flowing generously, ensuring that everyone had a delightful experience without running dry.

Our personal favorite was the Callos con Garbanzos (₱595), a delightful stew of ox tripe with chickpeas! It was “eat all you can” throughout the night, with each serving consistently bursting with flavor, maintaining its deliciousness with every replenishment.

The Cochinillo was undoubtedly a crowd-pleaser every time it made an appearance. To indulge in this culinary delight, one must place an order for the Suckling Pig Roasted the Castilian Way (₱11,940) with a 1 Day advanced order.

Here’s the menu with prices (+10% service charge) to plan your trip to Asador Dos Mestizos.

They offer sangria, wine, cava, and local Tagaytay draft beer from Monkey Eagle Brewery.

Here’s the Wine, Cava and Tapas menu. Prices are reasonable than Manila Spanish restaurants.

The restaurant is al fresco, but the cool evening breeze during dinner wasn’t too bad. I could imagine it would be hot during lunch time.

Best to reserve the only air-conditioned private cellar room when you go for lunch.

The main highlight of the experience here is the Brick Oven, and in just 20 days, Binggoy will be serving his specialty Spanish Aged Steak at Asador.

Love the live Latin vibe music with drums, DJ spinning Latin tunes, and energetic performances.

FINAL THOUGHTS

I’m really impressed. Binggoy is turning 76 this July, and he hasn’t lost his touch with Spanish cuisine. The tapas, Spanish dishes, and sangria were all delicious throughout the night. Many people love the Dos Mestizos brand, and having good food and live music was the perfect way to open with family and friends. I can’t wait to go back to try the grilled steaks and bring the boys to enjoy Binggoy’s food closer to the south, all the way from Boracay.

ASADOR DOS MESTIZOS TAGAYTAY
Filipino-Spanish Heritage Cuisine (Opens May 1)
11 am – 11 pm Daily
+63 962 4056-658, +63 916 2951-768
https://maps.app.goo.gl/uNCXmamFe5X2W8iz5
∞ @dosmestizostagaytay
∞ Dos Mestizos Tagaytay (Asador Dos Mestizos)

Live an Awesome Life,

Founder & Digital Creator, Our Awesome Planet

Disclosure: I wrote this article 100% by a human with my biases, opinions, and insights but edited with AI for grammar.

P.S. OK technically this restaurant is located in Silang along the restaurant row of Asiong’s, Casa Amalia, former location of Fatted Calf, and soon to open Chef Robby Goco’s Olive Oil-themed restaurant.

The post Asador Dos Mestizos Tagaytay Opens in Silang! appeared first on Awesome! - Our Awesome Planet.

Mamonaku Kohi is a next-wave, specialty iced kohi Japanese-inspired coffee shop, with its flagship store established in Gyud Food UP Diliman in 2023. As I write this, we are in the process of opening our 3rd, 4th, and 5th stores, while also promoting the brand at the Philippine Franchise Expo 2024 to seek Kohi Partners for collaborative expansion.

I never really intended to open a retail store or coffee shop, primarily because, over 18+ years of blogging, I’ve witnessed the challenges faced by retail food business owners, including how the pandemic has profoundly impacted the industry. However, with the right mentors and partners, we are on the road to opening 100 stores in 5 years. I wanted to write this origin story from the perspective of our early beginnings with the intention to capture the vibe, the moment, and the aspirations of growing this business. I wanted to share this to inspire the next generation of food entrepreneurs and give back to the startup community with our learnings and insights.

Ready? Here is how it all started…

ABOUT MAMONAKU KOHI

A must-try from our menu is the Chizu Latte, an enticing fusion of two irresistible delights – coffee and cheese. It is perfectly paired with the glazed Japanese mochi donuts.

Incubated Concept in UP Diliman with a second branch in Benilde Design Arts Center. Co-founded by JoMag and Raymond So of El Kapitan as our coffee master.
Now open for franchise/ business partners. Contact Anton +63 917 5683627.

We recommend:
• Iced Caramel Macchiato (₱189))
• Tres Leches Kohi (₱179)
• Non-Kohi: Ichigo Yogurt (₱209) Iced Matcha Latte (₱159)
• Iced Latte (₱149) or Chizu Latte (₱189)
• Mochi Donuts (₱59)

Follow @mamonakukohi (IG) and Mamonaku Kohi (FB)

Related blog post: Secrets of Gyud Food UP Diliman! (Food Guide)

HOW IT ALL STARTED?

On September 9, 2022, we met Raymond and Din of El Kapitan Coffee and proposed partnering to open a coffee shop in the upcoming Gyud Food market in UP Diliman. We knew Raymond from the early days of the Ultimate Taste Tests events, where his coffee consistently stood out. Despite losing touch for a few decades, we reconnected, aware that he had since founded Manila’s first specialty coffee shop and faced business setbacks. Both parties had experienced entrepreneurial setbacks, but we believed that our past experiences only made us stronger and wiser.

Sometimes, it is better to partner with an expert who has been grounded by past business losses and can make smarter decisions moving forward.

Admittedly, at that time, I wasn’t particularly passionate about coffee. However, Raymond managed to captivate me with the excitement of coffee through his various flavors and concoctions during our taste test sessions in the early days. Drawing from decades of experience in tasting food, both of us have a keen sense of what’s exceptional and what we personally enjoy. This formed the foundation for the specialty iced coffee concoctions we’ve included in our menu. Each drink is meticulously crafted with precision to ensure that every sip of Mamonaku Kohi offers the same exceptional coffee experience.

Our creative brainstorming sessions often took place at Sekai Center, and it was during one of these sessions that the brand was conceived.

• Sir Homer coined the name “Mamonaku,” drawing inspiration from the train announcement messages in Japan, which loosely translate to “no delay.” The concept resonated with our desire to provide high-quality coffee promptly, steering clear of the discount coffee often lacking in brewed beans, relying solely on coffee syrup.

• Lorraine, the briliant creative director of FXB Design, contributed significantly by crafting the iconic blue running cup and designing the Japanese logo for the brand.

• JoMag was the mastermind behind the retail store operations, the commissary, and guiding us to a stage where we are actively seeking business partners in a remarkably short period of time.

The brand draws inspiration from the vibrant energy of Tokyo’s Akihabara district, the precision of Japanese traditions, and the youthful vibe inherent in Japanese pop culture.

Launching Mamonaku Kohi felt like a hands-on MBA masterclass, with direct mentorship from JoMag, Professor Luis, and Sir Joel Perez, our CFO for the kohi startup. Our company board meetings took place at Gyud, creating an alfresco atmosphere, typically every Thursday morning. We progressed from merely an idea to a proof of concept, then to a startup company with seed support from the Magsaysay Food & Beverage team, and finally to a fully independent company with three branches within one year.

I still vividly recall our pop-up stall at Gyud moment, where a lady became our very first customer, purchasing and believing in our Mamonaku Kohi brand. (If you know her, please let us know because she will forever be part of our original story.)

The initial customers and brand enthusiasts play a crucial role because their smiles fuel our drive for innovation and our mission to spread joy through our kohi. This criterion is a cornerstone for hiring baristas like our lead barista Jenny, who is always ready to serve with precision and with a smile.

This is a momentous occasion for our startup as we’ve just completed the creation of the first-ever Mamonaku Kohi stall and are on the verge of launching the concept at Gyud.

The memory of opening your first store ever is one that stays with you forever.

At this point, we were unaware that this would become the top incubated concept in Gyud, and that the discerning UP students would rally behind it. We take pride in being incubated in UP Diliman, and we extend our gratitude to the UP community for granting us the opportunity to realize our concept in the UP Food Hub.

For the first time ever, we participated in the UP Fair with our lead barista Zandro at the forefront of our brand. It was a learning experience for us, as we discovered how to distinguish ourselves from the competition, master event setup, and find new ways to delight customers with our iced kohi concoctions.

We proudly opened our second store in DLSU – Benilde Campus, situated on the 12th floor of the Design and Arts Building, adjacent to the cafeteria. Our iced kohi quickly became a favorite among Benilde students, and our brand continues to enjoy their patronage. However, our full potential here remains unrealized due to restrictions imposed by our cafeteria landlords, who prohibit us from selling hot coffee, offering our Japanese mochi donuts, or expanding our menu. Lessons learned.

We aspire to secure a more suitable location where we can enhance our service to the Lasallian community at Benilde, or even explore the possibility of establishing a presence on the main campus. With the students clamoring for our offerings, and as Lasallian alumni ourselves, we are driven to bring more smiles to their faces by providing high-quality kohi without delay.

If you have any leads on potential expansion locations, please don’t hesitate to reach out and let us know.

As of now, we are gearing up to open Mamonaku Kohi @ Enderun Co-working Space on the 4th Floor of the Podium (Old Wing). This space will serve as our coffee science lab, where we’ll craft our innovative kohi concoctions and train the next generation of Mamonaku Kohi baristas.

Additionally, we’re excited to announce our upcoming openings at Scout Rallos and Ayala Fairview.

FINAL THOUGHTS

The journey from 5 to 100 stores, spanning not just Manila but also Guam, UAE, and our ultimate aspiration to open in Tokyo, is still a long road ahead. It’s challenging, but we strive to savor every moment of it, involving our children to witness the brand’s evolution and, hopefully, inspire their own entrepreneurial dreams. We celebrate each milestone, every success, and every partnership that helps bring our concept to life and serves millions with our iced coffee concoctions without delay.

This is an invitation to be part of the brand and our journey to 100 stores. To be continued…

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: I wrote this article 100% by a human with my biases, opinions, and insights but edited with AI for grammar.

P.S. Join us at the Philippine Franchise Expo this weekend to learn more about Mamonaku Kohi. Feel free to share this with your family and friends who may be interested in partnering with us or have access to potential locations.

The post The Mamonaku Kohi Story… (How it All Started?) appeared first on Awesome! - Our Awesome Planet.

Food on Four stands as SM Aura’s premier food hall nestled on the fourth-floor cinema level. I was pleasantly surprised by its evolution into a higher-end food court, reminiscent of Grid in Rockwell, yet still boasting excellent value for money options. One noticeable feature is the implementation of bright LED lights, simulating sunlight and enhancing illumination during the day. However, it’s hoped that these lights can transition to mood lighting at night for a more ambient atmosphere. Previously, the place had a somewhat dodgy vibe, but now it’s inviting and perfect for indulging in a food trip.

Here is what to try and our first impressions of Food on four:

DELIMONDO CAFE

Caldereta Lasagna (₱400)

Delimondo pleasantly surprised me and stood out among all the options in the food court. While Delimondo is renowned for its iconic corned beef, it has expanded its offerings while still embracing its Filipino heritage. The lasagna was served piping hot with melted cheese, pasta cooked to perfection, and delicious caldereta fillings that made every bite delightful.

This option in Food on Four is quite unique, and their island café setup is inviting—try it!

KO KEVIN ONG PATISSERIE

K.O. Patissier – Tasse (₱400) & Pistachio Latte

I love this unique Tasse chocolate cup dessert from Kevin Ong. It’s a cup made with chocolate cake filled with mousse inside and other chocolatey fillings, resembling a chocolate drink.

Although the stocks were a bit old when we visited, and some of the chocolate was already dry.

DELI BY CHELE

Deli By Chele – NY Style Brisket Pastrami Sandwich (₱300)

Yes, Chef Chele’s iconic brisket pastrami sandwich can be found all around the metro, from Rockwell to Podium, and now at SM Aura. While the beef brisket was a bit dry, it was still tasty and quite filling to eat.

It’s conveniently situated in a strategic spot near the escalators and the cinema.

LE CHON PRIME

Le Chon Prime – Bulalo Steak w/ Bone Marrow (₱475)

The Bulalo Steak overload, served with rice, corn, and egg on a hot plate, is a truly indulgent dish. Masarap naman and sulit with all the bone marrow.

This Gourmet Filipino Stall serves dishes akin to those at Sizzling Pepper Steak, with prices ranging from ₱300 to ₱500 per dish.

SUSHI NORI

Sushi Nori – Salmon Teppan (₱379)

We thoroughly enjoyed the Salmon Teppan, a healthy option accompanied by delicious fried rice.

The stall design is quite nice and you can eat on the counter bar to enjoy your alone time.

BORED & HUNGRY

Bored and Hungry – Bored OG Burger (₱395)

Indulge in one of Manila’s best smashed burgers, featuring NFT-inspired branding from Bored Monkey. Glad they opened their second brand on Food on Four. Congrats, Charles!

PUFFY’S

Puffy’s – Crème Brulee Souffle Pancakes (₱160)

This is a jiggly wiggly souffle pancakes and aliw lang kainin, good for merienda or breakfast.

TEAKHA

Teakha – Xiao Long Bao (₱220) & Apple Lemon Slush (₱160)

This Chinese food stall specializes in dim sum, Chinese meats, and other delicacies. The Xiao long bao was satisfactory, albeit with a slightly thicker skin than usual, yet still containing flavorful broth inside.

The extensive menu is designed to satisfy your Chinese food cravings within the convenient format of a fast-food court.

NADAI FUJISOBA

Nadai Fujisoba – Yasai Kakiage Ten Tama (₱268)

This Japanese establishment offers a variety of options including soba, udon, donburi, tempura, and soft-serve ice cream. While the Yasai Kakiage Ten Tama was just okay, it’s advisable to manage your expectations given its food court setting.

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article is 100% written by a human with my biases, opinions, and insights but grammar edited by an AI.

P.S. There are 3 or 4 more stalls opening so make sure to check out Food on Four on your next food trip or movie experience at SM Aura Premier.

The post The BEST of Food on Four! @SMAuraPremier (First Impressions) appeared first on Awesome! - Our Awesome Planet.

Cantabria Manila is a captivating Spanish restaurant that draws its inspiration from Chef Chele’s roots in the picturesque landscapes and coastal flavors of Cantabria. With a focus on seafood, particularly the exquisite anchovies and fresh Turbot fish sourced directly from the northern reaches of Spain, the restaurant offers a delightful culinary journey. Chef Chele’s traditional recipes infuse each dish with authenticity, making Cantabria Manila a unique destination for lovers of Spanish cuisine. Amidst the Filipinos’ fondness for Spanish flavors, this establishment stands out, offering a perfect setting for cherished moments with loved ones, whether it’s a family gathering or a romantic rendezvous.

ABOUT

Perched atop the Westin Manila Hotel, “Cantabria by Chele Gonzalez” beckons as a culinary haven spotlighting the treasures of Chef Chele’s native land, the Cantabria region of Spain. Here, a diverse menu awaits, boasting an array of seafood delicacies, inventive tapas, succulent meats, and time-honored Spanish classics. Chef Gonzalez masterfully weaves his childhood reminiscences and culinary lineage into each dish, creating an unforgettable gastronomic journey. At the heart of the dining experience lies the captivating open seafood display, where guests can marvel at the meticulous preparation of the day’s freshest catches.

Cantabria by Chele Gonzalez
Open for dinner from 6:00PM to 10:00PM.
E-mail cantabria.manila@westin.com or
Contact +63 962 533 7957.
∞ Follow @cantabria.manila and @westinmanilahotel on Facebook and Instagram
Visit westinmanilahotel.com

CANTABRIA MENU: Our Bread, Sea Produce | Cold Cuts | Tapas | Soup and Salad, Vegetables | Fish Signature Dishes, Steak and Meat | Rice Dishes, Desserts | Sangria Selections | Signature co*cktails

co*ckTAIL

The co*cktails exude a sense of familiarity, yet each sip reveals a distinct flavor profile crafted for discerning palates. They are designed not only for sweetness but for an enjoyable experience that prompts contemplation about their exceptional quality.

PRODUCTOS DEL MAR / SEA PRODUCE

TOSTA DE ANCHOA Y BERENJENA (per piece) (₱420)
Cantabrian premium anchovy, baguette toast and charred eggplant

An absolute must-try, as the region is renowned for its exquisite anchovies, and when paired with charred eggplant and perfectly toasted bread, the combination is simply divine.

TARTARE DE OSTRA Y SALMON (₱1,100)
Oyster and salmon tartare, ikura, ceviche dressing

Experience all the umami and flavors of the sea encapsulated in one pillowy bite. Sarap nito!

Torelló Brut Reserva | Corpinnat sparkling Wine

Torelló Brut Reserva, a distinguished offering from Corpinnat, presents a delightful sensory experience. With its fine bubbles and pale straw hue, it exudes elegance from the first pour. On the palate, crisp acidity harmonizes with notes of green apple, citrus zest, and hints of toasted almonds, culminating in a refreshing and balanced finish. This sparkling wine is a testament to Torelló’s commitment to quality and tradition, making it a perfect choice for celebratory occasions or casual indulgence alike.

OSTRA DE LA CASA (₱450)
Oyster, sherry mignonette, green apple, chives

The oyster was overpowered by the toppings, detracting from the delicate oyster flavor that should have been allowed to dominate.

TARTALETA DE VIERA (₱1,100)
Scallop tartlet, celeriac puree, white chocolate, caviar

A savory tart featuring delicate scallop morsels complemented by umami-rich caviar and a touch of sweetness from white chocolate. Addicting and healthy tart version.

TAPAS

CHILI CRAB CROQUETAS CON MAYONESA DE LIMA (₱390)
Creamy chili crab croquettes with lime mayonnaise

This is not your usual commercialized croquetas. The crust perfectly encapsulates the bits of chili crab, topped with creamy lime mayo for a delightful contrast.

RAVIOLI DE CARNE GUISADA CON ESPUMA DE PARMESANO (₱840)
Braised beef and porcini ravioli with parmesan espuma and basil oil

A large ravioli filled with tender braised beef and porcini mushrooms, topped with parmesan espuma and grated cheese. It’s a satisfying and intriguing option among the meat selections.

MAINS

The Turbot steals the spotlight, grilled to perfection and expertly served tableside.

RODABALLO A LA PARRILLA (₱2,200)
Grilled Whole Wild Turbot (100 grams)

The fish meat is buttery, and I adore the crisp flavor of the grilled skin. It’s delightful to savor every morsel and extract all the flavors off the bones, especially from the head.

PRESA IBERICO CON PATATAS Y MOJOS (₱2,800)
Grilled pork iberico steak, fried marble potatoes, green and red mojos sauces

For those who still prefer steak for celebrations, you can indulge in slices of Iberico served with green and red salsa alongside marble potatoes.

ARROZ NEGRO DE VIERA Y CHIPIRON (₱990)
Black ink creamy rice with grilled scallops, baby squid and herb aioli

They don’t serve the usual paella, but rather an arroz with a delightfully moist and creamy texture. Mas masarap.

Les Cousins Marc & Adria L’Inconscient

Les Cousins Marc & Adria L’Inconscient is a compelling blend that intrigues the senses with its complexity and depth. In the glass, it reveals an intense ruby red hue, hinting at its rich character. The nose is greeted with an enticing bouquet of ripe red berries, black cherries, and aromatic spices, woven together with subtle floral undertones. On the palate, this wine displays a harmonious balance between velvety tannins and vibrant acidity, offering flavors of blackberry compote, plum, and a touch of licorice. The finish is long and lingering, leaving a lingering impression of elegance and finesse. Les Cousins Marc & Adria L’Inconscient is a testament to the skillful craftsmanship and passion of its winemakers, inviting you to savor every sip.

POSTRES / DESSERTS

SOBAO PASIEGO (₱420)
Cantabria’s delicacy cake, cheese ice cream, berries coulis

This is truly exceptional and unique – a sponge cake paired with cheese ice cream and tangy berries to balance the creaminess. Chef Chele mentioned they enjoy this for breakfast.

TOFFEE, CACAO, AVELLANA Y CAFE (₱460)
Caramel mousse, chocolate sponge and caramelized hazelnut

Mema. Mema sabi lang na may kakaiba na dessert. Hodge podge and forgettable.

FINAL THOUGHTS

Overall, I adore the buttery texture of the turbot and the emphasis on seafood. The interior design has a refreshing, non-cliché look, and I appreciate the blend of rustic flavor traditions presented with a modern interpretation. The whole concept tells a story of Cantabria and serves as a visual invitation to visit this region of Spain.

We highly recommend trying the anchovy tapa, scallop tart, chili crab croquettes, and grilled turbot served with black ink arroz. For dessert, indulge in the Sobao Pasiego. For celebrations, budget approximately ₱3,000 per person, but you can also enjoy tapas and co*cktails for about ₱1,500 per person.

While the restaurant is located on the rooftop, the majority of the dining area is indoors, offering guests a bird’s-eye view of the Ortigas skyline.

Cantabria by Chele Gonzalez
Open for dinner from 6:00PM to 10:00PM.
E-mail cantabria.manila@westin.com
Contact +63 962 533 7957.
∞ Follow @cantabria.manila and @westinmanilahotel on Facebook and Instagram
Visit westinmanilahotel.com

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article contains 95% human-generated content, with my personal biases, opinions, and insights, and underwent a 5% AI-driven grammar editing process. All photos featured are personally shot by the author except the facade of Westin Manila.

P.S. This is the brand of the anchovies they import from Cantabria, Spain.

The post Discovering Cantabria Manila by Chef Chele Gonzalez appeared first on Awesome! - Our Awesome Planet.

Common Man Coffee Roasters: There’s nothing ordinary about this Singaporean Cafe operated by Jollibee in Ayala Triangle Gardens. It commands attention with its signature bar countertop, offering a panoramic view of the entire garden. The interior exudes a comfortable air-conditioned ambiance, while the wide-open windows allow the refreshing garden breeze to flow in.

The optimal time to visit is during brunch, although it tends to be the busiest period. It’s ideal for savoring brunch delicacies and indulging in a couple of cups of coffee to kickstart your morning.

Now, let’s share our thoughts on Common Man Coffee Roasters in Makati:

ABOUT COFFEE MAN COFFEE ROASTERS

Common Man Coffee Roasters (CMCR) is a café and specialty coffee brand founded in Singapore in 2013. With a mission to promote specialty coffee and outstanding brunch experiences in Asia, it expanded to Manila in January 2024, situated at Ayala Triangle Gardens in Makati and operated by Jollibee Corporation. This charming café, a faithful recreation of its Singaporean counterpart, is designed to delight discerning coffee enthusiasts. Revel in the inviting atmosphere while enjoying a picturesque view of Ayala Triangle Gardens. CMCR serves specialty coffee and presents an award-winning all-day brunch.

COMMON MAN COFFEE ROASTERS MAKATI
The Restaurants,at Ayala Triangle Gardens, Makati City
Roastery Est. 2023 in Manila
Monday to Sunday, 7:00 AM to 10:00 PM
(+63) 927 139-5304
@commonmancoffee_ph
Common Man Coffee Roasters PH
www.commonmancoffeeroasters.com.ph

You can get freshly roasted coffee beans for wholesale or savor the coffee right in the store.

Initially, I assumed the entire store was alfresco, but in reality, the interior is air-conditioned. However, they open the large windows to invite fresh air in, creating a connection with the garden ambiance.

COFFEE

SLOW BREW (₱220)
manually brewed & prepared to order

Experience the slow brew of their signature roasted coffee beans. Served in loveramics coffee cups, your coffee stays hot throughout your conversation. The use of fresh milk from Pinkie’s Farm enhances the overall coffee quality.

WIANG PA PAO

Opt for the Slow Brew Wiang Pa Pao (₱220) for a coffee experience that unfolds with chocolate, caramelized sugar, and nutmeg notes.

NITRO HONEY OAT LATTE (₱250)

If you prefer iced coffee, the Nitro Honey Oat Latte (₱250) is a standout choice.

It’s recommended to enjoy your coffee in-house, as the use of plastic cups contradicts sustainability practices and may be turn-off for a high-end brand like CMCR.

ALL DAY BRUNCH

COMMON MAN FULL BREAKFAST (₱750)
two free range eggs in any style, bacon, pork sausage, spinach, herbed roma tomato, hash brown, portobello mushrooms, house-made baked chorizo beans served with artisanal sourdough, drizzled with extra virgin olive oil

The Full English Breakfast (₱750) is a crowd-pleaser, perfect for sharing, with each component showcasing exceptional quality due to the premium ingredients used, including the choice of eggs.

BEEF BRISKET BENEDICT (₱650)
tender braised beef brisket, to poached free range eggs, rocket leaves, chive hollandaise with artisanal sourdough toast & green oil

Another delightful option is the Beef Brisket Benedict (₱650), offering a harmonious blend of saltiness, meatiness, and creaminess from the eggs. This is our favorite and indulgent brunch meal that you won’t want to share.

CMCR CLASSICS

CRAB SALAD (₱740)
flaked crab, avocado, fresh mango, mixed leaves, mango mint dressing with toasted coconut crumbs

Opt for a healthy option with umami from the flaked blue crabs and avocado. Enhance the flavors with a splash of lemon. It’s a wholesome choice for sharing.

SMASH BURGER (₱690)
house-made beef patties, cheddar, onion jam, lettuce, mayo, beetroot BBQ sauce, brioche bun, served with herbed fries

The patty is bland and doesn’t have the crisp texture typicall of a smashed burger. Pass.

DESSERT

COMMON MAN CHURROS (₱350)
crisp churros with toasted coconut, walnut crumbs, caramel & chocolate dipping sauces

The churros can be savored as an appetizer or snack, complementing the coffee perfectly. The combination of chocolate and caramel dipping sauce is delightful. The inclusion of walnut crumbs and toasted coconut introduces a unique flavor dimension to the traditional crisp churros. Make sure to enjoy it while it’s still hot.

NOT YOUR COMMON CHOCOLATE CAKE (₱370)
vanilla ice cream, caramel sauce, & caramelized wainut crumbs

This meets all the criteria for chocolate lovers, boasting a moist and gratifying chocolate flavor. Served ala mode with vanilla ice cream, it truly provides a happy ending.

YUZU CHEESECAKE (₱440)
chantilly cream, green oil, orange segment, crushed pistachio, & lime zest

Somewhat dry and not as fulfilling as anticipated. It’s advisable to pass on the other desserts, though we haven’t sampled the tiramisu, which happened to be sold out. Ensure to reserve the tiramisu and indulge if you’re a fan.

FINAL THOUGHTS

Overall, it’s a pleasure to delve into the diverse flavors of their specialty coffee, freshly roasted and paired with fresh milk. Begin with the slow brew, such as the Wiang Pa Pao, transition to the iced coffee like the Nitro Honey Oat Latte, and conclude with a hot cappuccino paired with desserts. We highly recommend the Beef Brisket Benedict, Common Man Full Breakfast, and Crab Salad for a savory experience. For those with a sweet tooth, savor the delightful Common Man Churros and the indulgent Not Your Common Chocolate Cake to conclude your meal on a sweet note. Budget about ₱800-1,000/head.

A big thank you to Mong and Jackie for hosting our Proctoids reunion! Let’s consider making it a quarterly event instead of waiting a whole year—after all, life is too short.

COMMON MAN COFFEE ROASTERS MAKATI
The Restaurants,at Ayala Triangle Gardens, Makati City
Roastery Est. 2023 in Manila
Monday to Sunday, 7:00 AM to 10:00 PM
(+63) 927 139-5304
@commonmancoffee_ph
Common Man Coffee Roasters PH
www.commonmancoffeeroasters.com.ph

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article is 100% written by a human with my biases, opinions, and insights.

P.S. The evening ambiance is conducive for conversation or a late night cap with friends.

The post Common Man Coffee Roasters Makati (Review) appeared first on Awesome! - Our Awesome Planet.

Uma Nota Manila, translating to Single Note in Brazil, stands as the third and finest iteration, following Hong Kong and Paris. This establishment offers Brazilian Japanese cuisine and delightful cultural surprises. The venue, formerly occupied by the Ministry of Crab in Manila, has been transformed into a mystical dungeon with a preserved tree centerpiece imported from Dubai.

The culinary transformation has commenced, positioning Manila as the Culinary Center of Fun in Asia! Here is our first impressions about Uma Nota in Manila:

ABOUT UMA NOTA

Uma Nota is inspired by the historical migration of the Japanese to São Paulo, creating a cultural blend reflected in our carefully crafted dishes. We seamlessly combine the precision of Japanese culinary artistry with the bold, vibrant flavors of São Paulo.

UMA NOTA MANILA
Shangri-La at the Fort, Bonifacio Global City
Dinner: Sun-Tue, 6:00 pm – 12:00AM
Bar Hours:
Sun-Tue, 6:00PM – 2:00AM
Wed-Sat 6:00PM – 4:00AM
Globe Tel & WhatsApp: +63 917 307-2766
manila@uma-nota.com
∞ IG: @umanota.manila
∞ FB: Uma Nota Manila
www.uma-nota.com.ph

• Total Seated Capacity: 174 pax
• Living Room: 68 pax
• Bar: 32 pax
• Meiji Room: Dining setup: 12 pax / co*cktail setup 30 pax (for privatization, minimum
  spend required)
• Tropicalia: 44 pax / co*cktail setup 80 pax (for privatization, minimum spend required)

Alexis Offe, Co-Founder of Uma Nota, expresses excitement about their venture into Manila. He emphasizes that Uma Nota has always celebrated the fusion of Brazilian and Japanese influences, creating a harmonious experience. In Manila, they aim to go beyond mere expansion; it’s about fully immersing themselves in the diverse flavors and unique experiences of the city.

Compared to Hong Kong, Uma Nota Manila will enhance the overall experience. They plan to incorporate big events regularly, promising a dynamic atmosphere that surpasses the ordinary. Uma Nota Manila isn’t just a venue; it’s a destination designed for those seeking a thrilling combination of entertainment, innovative design, and immersive experiences.

Uma Nota’s Executive Chef Gustavo Vargas crafted a menu with options for every taste preference, including raw, wok-cooked, grilled, or baked dishes.

Chef Gustavo mentions, “We’ve worked closely with Kyle Ureta, our Manila Head Chef, to blend the bold flavors of Brazilian and Japanese cuisine, tailored to the local palate. In a city celebrated for its diverse food offerings, we’re confident that our menu, influenced by local tastes, promises a delicious and unique dining experience.“

UMA NOTA MENU | SNACKS MENU

co*ckTAIL GAME

Uma Nota co*cktails proved to be both intriguing and inventive, while the ambiance effortlessly sets the tone for indulging in delightful co*cktails and aperitif beverages.

RED FLAG
Arette tequila, Mancion Rosso Amoranto, Mezcal Durango, raspberry chilli syrup, togarashi rim.

Red Flag is quite popular for its photo souvenir, but the co*cktail itself is mean yet enjoyable.

UMA NOTA CUP NOODLE
Plantation 3 stars, homemade toasted coconut liqueur, pineapple, cucumber, lime, sesame oil

For the adventurous folks seeking a savory co*cktail or a noodle-infused drink, this is it. (However, honestly, we couldn’t finish this co*cktail.)

APPETIZERS

The living room was surreal, and the high ceiling makes it the best seat to dine in.

TATAKI DE CARNE DE SOL (₱950)
Lightly cured beef tenderloin, smoked ponzu, black garlic mayonnaise, crispy shallots

This appetizer consisted of lightly cured slices of beef in smoked ponzu, topped with crispy shallots and black garlic mayo garnish. Eating it in one bite unleashes your appetite.

DADINHOS DE TAPIOCA (₱600)
Brazilian tapioca and cheese dices, sweet chilli sauce

This dish is akin to mochi with cheese, cut into cubes and coated in sesame, served with sweet chili sauce. Fun to eat and a good pica pica.

COXINHAS DE FRANGO (₱700)
Signature chicken and okra croquettes, homemade chilli sauce

A unique mixture of chicken and okra in a teardrop-shaped croquette. Masarap rin.

SALMON ROLL (₱600)
Cucumber, wasabi cream cheese, avocado, sweet soy, ikura

ChatGPT

Loved the combination of a generous chunk of salmon with wasabi cream cheese and a hint of avocado. This is a good choice for a satisfying pica pica – masarap at nakakabusog.

AVOCADO ROLL (₱450)
Grilled asparagus, shibuzake, cucumber, vegan herb mayonnaise, crispy cassava

Too vegetarian for my taste, but it’s good.

MAINS

We dined in the Meiji Room adorned with Japanese mural accents – a cozy space for a private function.

A4 KUMO-OH JAPANESE WAGYU STRIPLOIN (₱8.500)
180G Kyushu Island, Japan

The Wagyu Striploin was quite good—lean yet flavorful, even with a thin layer of fat.

WHOLE SPANISH SEA BASS – 800G (₱6,000)
Whole sea bass wrapped in banana leaves, banana. cassava farofa, vinaigrette

The Sea Bass was juicy, offering a satisfying bite and finished with a splash of kalamansi.

UMA NOTA SALAD (₱450)
Mixed greens, mango, tomato, avocado, wasabi ponzu dressing

Equally as good as the mains with a light wasabi ponzu dressing.

DESSERT

Dessert was complemented by a surprise Brazilian dance performance.

A shot of digestive to kick off the party.

MATCHA LAYERED CAKE
Hokkaido milk ice cream, pink cotton candy cloud

Instagrammable dessert with the cotton candy covering the matcha cake and torched table-side. But we did not like the matcha cake.

ABACAXI CHURRASCO
Roasted pineapple, coconut ice cream, almond coconut crumble, Japanese whisky caramel sauce

Interesting but we did not finish this dish.

FINAL THOUGHTS

Overall, an incredible fusion of Brazilian and Japanese influences, elevated in a bistro-bar concept at Shangri-La at the Fort! The tree centerpiece in the middle of the living room adds a touch of surrealism to the bar experience.

Kick off your culinary journey with Kyoto Sour or Red Flag co*cktails, and savor Coxinhas de Frango and Salmon Roll for appetizers. For the main course, Japanese Wagyu striploin, Sea Bass, and Uma Nota salad are excellent choices. However, for better value, you can find superior steak and sea bass options in BGC. It’s advisable to skip the dessert. Don’t miss the surprise performances and soak in the vibrant party vibe.

Congratulations and best of luck to Uma Nota in Manila!

Most people typically have dinner in BGC before heading to Uma Nota around 8ish or later. You can choose to dine here at 6:00 pm and enjoy the ambiance with fewer people. It’s a good idea to dress up, as this is currently the main spot for social climbing in BGC

UMA NOTA MANILA
Shangri-La at the Fort, Bonifacio Global City
Dinner: Sun-Tue, 6:00 pm – 12:00AM
Bar Hours:
Sun-Tue, 6:00PM – 2:00AM
Wed-Sat 6:00PM – 4:00AM
Globe Tel & WhatsApp: +63 917 307-2766
manila@uma-nota.com
∞ IG: @umanota.manila
∞ FB: Uma Nota Manila
www.uma-nota.com.ph

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: We were invited to the media launch night of Uma Nota. I wrote this article with my biases, opinions, and insights. This article is 95% written by a human, 5% edited by Chat GPT for grammar and sentence structure.

P.S. Check out the restroom and the speakeasy bar.

Love the green restroom at Uma Nota Manila.

Bar hop to the back room for a speakeasy kind of ambiance.

The post UMA NOTA in Manila! (First Impressions) appeared first on Awesome! - Our Awesome Planet.

We thoroughly enjoyed the Spanish cuisine at Gallery by Chele, complemented by expertly crafted co*cktails and a thoughtfully curated wine selection. Many members of the media team expressed their preference for a non-degustation dinner, and their wish was granted.

Welcome co*cktail: Pintxo De Jamon • Croqueta De Chorizo • Bon Bon De Tortilla De Patata

Gallery by Chele introduced the tradition of welcoming guests in Manila with pintxos and croquettes, which has now become a standard co*cktail offering to gather guests on the alfresco patio.

Many Filipinos believe their Spanish experience is complete after exploring Madrid, Barcelona, and San Sebastian. However, Spain boasts 17 Autonomous Regions and two island clusters, the Balearics and the Canary Islands, providing diverse exploration opportunities.

Have you had the chance to revel in the lively atmosphere of Ibiza?
Have you accomplished the 100-kilometer walk in Santiago de Compostela?
Have you ever participated in the thrilling tradition of running with the bulls in Pamplona?

The meal starts with sourdough bread, featuring a crisp crust and an airy, spongy texture.

The bread is accompanied by artisanal olive oil, one sourced from the Arbequina variety with a distinct vegetable taste, and the other, a Picual blend, boasting a spicy fruity flavor.

Marta garnered a positive reception from the media for her approachability, engaging conversations with everyone, and extending an invitation to collaborate with all.

Pulpo A La Gallega
Paprika – Black Ink Aioli

Slices of tender, chewy octopus tentacles, perfectly cooked for a satisfying bite.

Gambas Al Ajillo
Garlic – Chili

Delicious large shrimps with garlic slices, olive oil, and a hint of chili for a yummy flavor.

Pescaditos Fritos
Dilis – Límón

The best dilis (anchovies) served crispy with aioli dip. Delicious (though not recommended for those with high uric acid).

Dorado
Pepitoria – Azafran

We didn’t quite enjoy the dorado; it was a bit dry and salty.

My friend opted for a serving of beef since he wasn’t a fan of the dorado. Yum!

Paella y Cochinillo
Paella Tradicional – Setas – Cochinillo

Spanish-style paella generously filled with mushrooms, accompanied by a side of cochinillo.

The cochinillo freshly baked from the oven with a crispy skin, delicate bones, and juicy meat.

We enjoyed our dinner at Gallery by Chele and hope they can include these traditional Spanish meals on their menu, not just the degustation version.

Tarta De Queso
Higos – Queso Manchego

Manchego cheesecake paired with fresh figs, offering the signature Spanish dessert flavors.

Torrija
Vanilla – Aceite de Oliva – Brioche

Our favorite Spanish dessert, a spongy milky treat with a caramelized finish. Torrija sa sarap!

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: We were invited to the media night of Spain Tourism Board. I wrote this article with my biases, opinions, and insights. This article is 99% written by a human, 1% edited by Chat GPT for grammar.

P.S. Did you know that Salvador Dali designed the Logo of Chupa Chips?

The post Welcome, Ms. Marta Fernandez Martin, Spain Tourism Board! @ Gallery by Chele appeared first on Awesome! - Our Awesome Planet.

(Save this recommendations on your next food trip in Gyud Food.)

Gyud Food is the go-to community food center in Manila and proudly holds the title of the best canteen in any university in the country, proudly situated in UP Diliman Campus. Taking inspiration from Singaporean hawker centers and evolving from the pop-up marketings into Food Market 2.0, Gyud Food, founded by JoMag of Potato Corner fame and curated by Anton Diaz of Our Awesome Planet, ensures a satisfying shared culinary experience.

The name “Gyud” reflects its essence, standing for Good YUmmy Delicious. Rooted in the Visayan expression “gyud,” conveying meanings like “really,” “indeed,” “very,” “surely,” or “certainly,” Gyud Food aims to provide an undeniably delightful dining experience. It resonates with the sentiments of “Masarap gyud,” “Namit gyud,” and “Lami gyud,” promising absolute satisfaction and deliciousness. It fulfills this commitment through a diverse array of independent food concepts, startups incubated within Gyud Food UP Diliman, and select franchised concepts that guarantee deliciousness.

Many are still unaware of the existence of Gyud Food, and there’s a common misconception that it operates solely when students are around, given its UP location. However, Gyud Food is open to all, not just students from 7am to 10pm daily. It’s pet-friendly, provides ample free parking, and boasts a diverse menu with offerings at various price points without compromising on quality.

As we mark the first anniversary of Gyud Food, we pay tribute to the 10 Best Food Concepts that will serve as your guide on your next food trip at Gyud Food:

Best of Gyud Food

1. MAMONAKU KOHI
2. STEAK TO JUAN
3. INIHAWS BARBECUE
4. FLIPSIDE BURGER
5. SALMON HQ
6. EVERYDAY KNEADS
7. MA SALA
8. SIAM THAI EXPRESS
9. INASAL CHICKEN BACOLOD
10. RAFA’S KITCHEN

1. MAMONAKU KOHI

Related blog post: The Mamonaku Kohi Story… (How it All Started?)

A must-try from our menu is the Chizu Latte, an enticing fusion of two irresistible delights – coffee and cheese. It is perfectly paired with the glazed Japanese mochi donuts.

Incubated Concept in UP Diliman with a second branch in Benilde Design Arts Center. Co-founded by JoMag and Raymond So of El Kapitan as our coffee master.
Now open for franchise/ business partners. Contact Anton +63 917 5683627.

2. STEAK TO JUAN

Steak to Juan marks the initial foray into franchise expansion in Manila for the renowned yet budget-friendly steak house concept originating from San Juan, La Union. Offering the finest steaks at remarkably affordable price points, you have to experience it to truly believe it.

First Steak Food Truck concept in Manila franchised from ELYU, La Union.
Open for Franchise in other territories for expansion aside from QC.

We recommend:
• Australian Tenderloin (₱265)
• Australian Porterhouse (₱230)
• Boodle Fight 1 (4-5 Pax) (₱899)

Check out the Steak to Juan Menu
Follow @steaktojuan_updiliman (IG) and Steak To Juan, ELYU/ La Union (FB)

3. INIHAWS BARBECUE

Inihaws Barbecue is a charcoal-grilled concept by JoMag to provide affordable good quality barbecue and isaw that is guaranteed clean. In any food market, usually the grill and isaw stalls are the most popular because it’s perfect to eat barbecue during an alfresco picnic in UP. It’s also the most affordable with buy 1 take 1 Pork BBQ for only ₱45 and isaw for ₱15. The concept is frequently juxtaposed with the iconic Mang Larry’s located beside Gyud Food. Food enthusiasts engage in friendly side-by-side comparisons, sharing their verdicts on TikTok and various social media platforms.

Our family’s preferred option is the Boodle Fight Trio, comprising a delightful assortment of 6 pcs. Pork BBQ, 6 pcs. Isaw Manok, 3 pcs. Tenga, 3 pcs. Chicken Satay, 3 pcs. Hotdog, and 3 drinks (MISMO). This hearty feast is artfully presented on a banana leaf, resting atop fragrant Java rice, and complemented by the flavors of salted egg, tomato, vinegar, and peanut sauce. To enhance the hands-on experience, gloves are thoughtfully provided, allowing you to relish the meal with your hands. The cherished tradition of counting down “1-2-3 attack” injects a playful element into the dining ritual, fostering a strong sense of togetherness as we share and relish this delectable spread.

New Concept. Incubated in Gyud Food UP Diliman and concept by JoMag.
Privately owned. Not open for Franchise.

We recommend:
• Pork BBQ Buy 1 Take 1 (₱45)
• Isaw Manor (₱15) / Bituka Baboy (₱30)
• Boodle Trio (₱599)

Check out the Inihaws Menu
Follow @inihawsbbq (IG)

4. FLIPSIDE BURGER

Flipside Burgers, crafted by Chef Ed Bugia from The Burger Project, presents a delectable smashed burger experience delivered through a food truck. Widely acclaimed by food enthusiasts, it’s often hailed as the best burger in Manila, competing with Burger Beast, Hungry Homies, and Sweet Ecstasy. The menu highlights signature burgers, including the Oklahoma-style smashed burgers with pickles and special sauce, and the Umami Burger enriched with shiitake mushroom and umami sauce. For a breakfast option, try the Chori burger. Enhance your order by including Fried Dill Pickles and pickled quail eggs as sides.

This is one of the swiftly developed concepts within Gyud Food, and we are now prepared for expansion, drawing interest from quality-conscious mall establishments and potential business partners.

New Concept. Incubated in Gyud Food UP Diliman, created by Chef Ed Bugia & JoMag.
Now open for franchise/ business partners. Contact Chef Ed +63 918 911-6042.

We recommend:
• Oklahoma Burger (₱235)
• Umami Burger (₱255)
• Breakfast Burger (₱225)

Check out the Flipside Burgers PH Menu
Follow @flipsideburgersph (IG) and Flipside Burgers PH (FB)

5. SALMON HQ

Salmon HQ stands out as one of the premier sushi establishments in Quezon City, enjoying a growing following each year. Notably, they clinched a spot among the top 3 winners at the Ultimate Taste Test 2020 amid the pandemic. Driven by Quennie’s passion for sushi, the brand is dedicated to delivering fresh, premium-cut salmon sashimi right to your doorstep. In 2023, Salmon HQ expanded with its first branch at The Podium and later introduced its Quezon City branch at Gyud Food.

Their fresh and high-quality salmon can be savored either as a hot teppan-cooked dish or as a delightful poke bowl. Salmon HQ offers creative options for special celebrations and healthier family feasts, featuring:
• Premium Salmon Cake (₱1,900) as a wholesome cake alternative,
• Kaito (₱2,750) Large Gift Box comprising Mini Naked Cake, Salmon, Tuna, Philly Salmon Maki, Spicy Salmon Overload, Salmon, Tuna, Wakame, Ikura, Una, Philly Gunkan,
• Prosperity Salad, available as a Half-Platter (₱1,600) or Full Platter (₱3,200) for the Chinese New Year.

This is Salmon HQ’s second branch, following their initial outlet at The Podium.
Privately owned independent restaurant owner.

We recommend:
• Salmon Sashimi (₱290)
• Salmon Teppan Bento (₱250)
• Spicy Salmon Poke Bowl with rice (₱425) or salad ((₱445)

Check out the Salmon HQ Express – Gyud Food Menu
Follow @salmon.hq.express (IG) and Salmon HQ Express (FB)

6. EVERYDAY KNEADS

Everyday Kneads is a homegrown bakeshop concept that originated in Gyud Food, initially in collaboration with Bait Lehem, recognized as one of Manila’s artisanal bakeshops celebrated for their exceptional pita breads, butter croissants, and delectable beef kebabs. Personally, I have love their Danish pastries, pan au chocolat, and sourdough, especially when they are on sale. This bakeshop fulfills our daily bread requirements and has garnered a loyal following within the communities around UP Diliman.

New Concept. Incubated in Gyud Food UP Diliman created by JoMag.
Privately owned.

We recommend:
• Pan Au Chocolat (₱90)
• Butter Croissant (₱70)
• Beef Kebab Wrap (₱280) or with Rice (₱370)

Check out the Menu: Freshly Baked Breads | Turkish Pizza, Rice Plates | Pita Sandwiches, Laffa Wraps | Sandwiches
Follow @everydaykneads.ph (IG) and Everyday Kneads (FB)

7. MA SALA

Ma Sala is the favored Indian comfort food spot at Gyud, having undergone rebranding and concept changes from Little Roti to Kukul Mas with a Sri Lankan influence and eventually settling on the improved Ma Sala concept. We enjoy their Butter Chicken, Mutton Rogan Josh, and Chicken or Mutton Biryani. The branding has improved, service delivery times are better, and we receive many positive reviews from foodies.

New Concept. Incubated in Gyud Food UP Diliman created by JoMag.
Privately owned.

We recommend:
• Chicken Biryani (₱220)
• Lamb Mutton Biryani (₱240)
• Vegetable Samosa (₱130)

Check out the Menu: Appetizers | Main Dish

8. SIAM THAI EXPRESS

Siam Thai, a Thai-Select awarded restaurant in Pioneer Center, has its flagship Siam Thai BBQ and Sports Bar and recently opened Siam Thai Express in Gyud Food. The Thai food is authentic, and we enjoy the Pad Thai and Tom Yum. We often bring Tom Yum to our potluck parties as it makes for an ideal soup starter or palate cleanser between bites. The food is served on boat-shaped aluminum plates, with Tom Yum served hot. Sometimes, we opt for a Thai Mookata BBQ, great for families or gatherings with friends (barkada).

Privately owned from the same owners of Prologue and Dough & Grocer.

We recommend:
• Pad Thai (Original, Chicken or Vegetarian) (₱180)
• Bagoong Rice (₱195)
• Tom Yum (Mild Spicy) (₱420)
• Thai Milk Tea (₱99)

Check out the Siam Thai Menu
Follow @siamthaibbq (IG) and Siam Thai BBQ (FB)

9. INASAL CHICKEN BACOLOD

Inasal Chicken Bacolod is one of the authentic Bacolod inasal outlets in Manila. This is my go-to chicken if we are craving inasal with garlic rice and anato oil. I love their La Paz Batchoy, my comfort food, especially on a cold or rainy day. If you have balikbayans or tourists, this is one of the places where they can taste the real flavors of Negrense food. They were the first store that believed in our Gyud Food concept and officially became tenant #1 as early as 2022.

Privately owned from the original Bacolod family.

We recommend:
• Inasal Pecho (breast) (₱178 solo) with Garlic Rice (₱226)
• Inasal Paa (thigh) (₱165 solo) with Garlic Rice (₱213)
• La Paz Batchoy (₱180)

Check out theMenu: Inasal, Lasang Pinoy | Rice, Beverage, ICB Combo
Follow Inasal Chicken Bacolod(FB) andhttps://inasalchickenbacolod.com.ph

10. RAFA’S KITCHEN

Privately-owned Independent Restaurant operator.

We recommend:
• Hainanese Chicken (Quarter) (₱250)
• Vietnamese Fresh Spring Rolls (₱195)
• Bagnet Kare Kare (₱250)
• Singapore Laksa (₱195)

Check out the Rafa’s Kitchen Menu
Follow @rafaskitchenphilippines (IG) and Rafa’s Kitchen (FB)

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: I’m part of the managing team that created the Gyud Food concept owned by JoMag. I’m also a part owner of Mamonaku Kohi and Flipside Burgers. I wrote this article with my biases, opinions, and insights.

P.S. You got to check out this bubbly soda drink concept known as Fizzstop by JoMag and Homer.

We recommend:
• Lemon Fizz (₱85)
• Lemon Fresh Fruit (₱85)
• Add on: Yakult (+₱30)
• Lychee (₱55) & Strawberry Soda (₱55)

The post Secrets of Gyud Food UP Diliman! (Food Guide) appeared first on Awesome! - Our Awesome Planet.