The Good Stuff: Best Finds Going Into 2013

Better late than never, so they say, and these delectables are definitely some of the noteworthy dishes I have tried this year.  So good, in fact, that I could not allow the year to end without sharing them with all of you.

Hai Chix & Steaks’ US Angus Porterhouse

Think Mamou- even Peter Luger- but a fraction of the price you’ll pay for the same cut of meat in fancier steakhouses.  Prepared by Enderun-trained chefs, Hai Chix’s porterhouse is best cooked medium to medium rare, allowing the soft, flavorful meat to take center stage with minimal seasoning.  This is obviously borne from an understanding of and respect for good ingredients, a by-product of the chefs’ travels and training in Michelin-starred restaurants in Paris and the US.

The streamlined décor of the establishment evokes the same quiet confidence as the food coming out of the kitchen.  At P2,400.00 (inclusive of side dishes), this porterhouse is arguably the best you could possibly have in its price-range, if not better than others contained in much plusher surroundings.    

Hai Chix & Steaks

Ortigas Home Depot

Julia Vargas Ave., Pasig City

Tel. no. (632) 6617695

Rodillas Yema Cake

Yes, the local candy made from egg yolk and condensed milk- usually served as a calamansi-sized ball or formed into tiny pyramids- is being produced and served in the small provincial town of Tayabas, Quezon in cake form.  Technically, my mom was the one who discovered this- at a wake, of all places- and swears that no dessert has captured her attention for quite a while now like this one.  With this testimonial coming from the woman who squashed my obsession with everything chocolate at a young age, I knew it was definitely worth a try.

The cakes come in two sizes: half (8” x 6”) and whole (8” x 12”), reasonably priced at just P120 and P240, respectively.  One bite was all it took  to know what all the fuss was about- the yema was impressively gooey yet smooth, sweet yet ethereal with a hint of citrus and slightly-salty cheese; In contrast, the chiffon cake was decidedly light-footed in both density and flavor, allowing the luxurious egg-y yema to get top-billing (although, not necessarily all the attention).  A beautifully- balanced dessert with two simple components that is sure to satisfy, if not win you over completely.

Rodillas Restaurant

39-D Quezon Ave.

Tayabas, Quezon

La Cocina de Maria’s Fideua

                
This lovely Spanish lady from Alabang seems to enjoy stuffing me with food- not that I am complaining.  She is definitely one of my favorite home cooks in Metro Manila, and not only because of her penchant for spoiling me with free food.  Her passion for and knowledge of Spanish cuisine spills over into her dishes- you will know after your first bite that you are getting the real deal. 

The latest from her arsenal of great dishes that I got to try is her Fideua- a Valencian noodle dish typically topped with crustaceans and white fish.  Like paella, the noodles absorb the flavors of paprika and saffron (and Maria Pedrosa uses only the best kind) and these spices also season the shrimps and fish that are cooked with it.  The light vermicelli-like noodles make it all too easy to eat so much of this dish, made even more addicting by Mrs. Pedrosa’s light mayonnaise aioli.  It is a beautiful and elegant party dish which will surely impress. 

La Cocina de Maria

Tel. no. (632) 807 8808/8421367

Ramen Yushoken’s Miso Ramen

Barely a month into their soft opening and this ramen spot in Alabang is already topping everyone’s must-try lists.  Ramen Yushoken is a product of one of the owners’ obsession with bringing the same top-quality ramen experience he got from eating at the best ones in Japan.  After getting some of his equally food-obsessed friends on board, they embarked on years of research, negotiating, and training until they got everything perfect.  Every Yushoken fan has his/her favorite, but the Miso Ramen is truly the stuff of legend.

It is about finding the perfect balance between the pork bone broth and the mixture of seven kinds of miso.  As I write this, I know that the owners and cooks are still in the process of determining the proper blend of savory broth and rich, almost milky, miso- juxtaposed with their fresh, homemade noodles.  But, regardless of what the owners are trying to achieve, what they truly have going for them is the rich tradition of ramen cookery evident in every bowl.  And, even during this soft opening stage, you taste the profound richness of the broth which can only possibly be through technique perfected over centuries. 

Ramen Yushoken
Molito

Madrigal Ave.

Alabang, Muntinlupa

Tel. no. (632) 808 7424

Lunch with the Boys

Some people eat to live, while others live to eat. I, obviously, am one of the latter. Food, to me, is not just consumed for survival, but is the source of one of life’s simplest pleasures.



One of my like-minded friends, Noel- lawyer/blogger/all-around epicure- invited me to a BYOB (bring your own bottle) lunch with his fellow International Wine and Food Society members at, arguably, Manila’s best Spanish restaurant- La Tienda. I have dined a great number of times at this restaurant and I am hooked on Chef Javi’s Basque cooking. Noel texted me the lunch menu- which was a line-up of my favorite La Tienda dishes- and I immediately asked him to reserve seats for Matt and I. He promptly put us on the waitlist (IWFS members get priority booking, of course), and confirmed a few days before the dinner that we were in. Being a BYOB lunch, I ask Noel what wines I should bring. He graciously answers, “No need to bring bottles. I will bring wine for us.” Who would argue with that?



Aside from eating good food, drinking the best wines, and hanging out with a buddy I haven’t seen in a while, I was curious to see what an IWFS lunch would be like. This group of men, aside from their shared passion for wine and food, is an illustrious bundle of Manila’s captains of industry, politicians, professionals, expatriates and food industry giants. Their exposure to the finest cuisine, wines and spirits have brought them together to further glorify the pleasures that only fine dining could bring.



I initially had a vision of men in penguin suits, sniffing and swirling giant Bordeaux glasses of Chateau Latour, pinkies and eyebrows raised. But then, after having met several members on different occasions, I confirmed that, no, they are not a bunch of food and wine snobs that only eat from gold-trimmed platters. These are actually fun and down-to-earth guys who enjoy a slice of Shakey’s pizza as much as a perfectly-seared slice of foie gras. But, put them all in one room together- like in any boy’s club, where high amounts of testosterone can bring out the beast even in the most mild-mannered of men- I can’t help but wonder what that would be like.



Matt and I arrive at La Tienda thirty minutes late, so I hop out of the car before Matt looks for a parking spot during the busy Makati lunch rush. We were the last ones to arrive for lunch proper, and I count roughly 20 gentlemen seated at the long table, busily tending to their wine glasses and pintxos. I was a bit overwhelmed by the sight, and mumble my incoherent greetings to Noel; stockbroker, seatmate and the youngest-looking 40-something I know, Jojo; fellow guest and WSCP member Gino; the shy but always pleasant Jay-Lab; and that cheeky cherub Rene, whom I haven’t seen since our burger lunch at Elbert’s.

Noel introduces me to the man seated across from me, who turns out to be Rene Sr. He seems to be the Alpha male of the bunch, occasionally barking admonitions at the others in Spanish, punctuated by a curse word that rhymes with baño. When Noel introduces me to him, he warmly shakes my hand and gives me a wink. Not a creepy wink that grimy old foreigners give young nymphs at a bar, but more like a “Relax- kid-you’ll- be-ok” kind of wink. It immediately put me at ease and I proceeded to enjoy my pintxos with the first of the wines.





The menu, like I said, is a mix of my favorite dishes in La Tienda and some new creations. To start, the server placed a platter of pintxos in front of me, containing Escalivadas (grilled peppers, anchovies and cheese on bread), Brandada de Bacalao (puree of bacalao on bread, topped with shrimp), and Boquerones con Crema de Centollo (Fresh anchovy with cream of spider crab). Aside from that, we were also given a refreshing glass of Cordoban gazpacho called Salmorejo, topped by a plump and barely-cooked shrimp (which I loved, and was only too happy to eat Matt’s share, as well).



With these, I had some of Noel and Gino’s Freixenet Reserva Real Cava and Noel’s Txomin Etxaniz Txakoli 2009. Being an IWFS lunch, I thought it would be fun to pay better attention to the food and wine pairing. The cava, as expected, paired famously well with all of the pintxos, its bright, crisp, citrus characters complimenting the acidity in the dishes and cutting the richness. Refined and radiant, it felt like butterfly kisses on my tongue.



This was the first time I tried Txakoli (a slightly sparkly, dry, highly acidic white wine produced in the Basque Country), and it was quite a revelation. It is not something that I would drink on its own, but with the Boquerones, it was a match made in heaven. Its sharp acidity and dry character makes it perfect with seafood, and with the vinegar-soaked anchovy, there could not have been a better marriage. This is a great food white wine, and I’m excited to see how this is different from the No. 7 ItsasMendi Txakoli I ordered from Noel and Aaron.





I step out with Matt for a long cigarette break, and when we returned, they have started with the mains- a heavenly Besugo al Horno (Sea bream baked in olive oil and garlic), Paella de Verduras (vegetable paella cooked with Basmati rice), and Chuleton con Pimientos del Pequillo (Rib-eye Steak with Red Peppers and Fries). I don’t have to mention how amazing these dishes were- made from the freshest ingredients, the flavors were pure, honest, divine.



With the main course, bottles of red wine were poured. I tasted several throughout the meal, but I easily recall those that I like the most. I remember starting with a side-by-side tasting of Noel’s Bodegas Muga Prado Enea Gran Reserva 1998 and Oscar’s Pesquera Gran Reserva 1996. To my fairly young palate, I quickly distinguish the differences in these wines from Spains prominent wine regions (the former is from Rioja, while the latter is from Ribera del Duero). The velvety-elegance of the rioja is a well-known characteristic of good wines from the region, while the ribera proved to be heftier and had a little bit more “muscle” in it. I enjoyed sipping the rioja on its own, enjoying its quiet and subtle complexity, while the Pesquera (a favorite ever since Matt brought some home for me during a visit to Spain) I loved with the chuleton.



Another notable wine is Jojo’s Finca Dofi Priorat 1998, which upon first whiff, was something I knew Matt would love. It had a delightfully fruity nose, such a different style from the earlier wines I have tried. As Noel has pointed out, these “big, dense, ultra-ripe” wines are quite characteristic of Priorat considering their “hot weather”. The bold red cherry might be a bit distracting, but when sipped on its own, this wine is just too frigging pretty to ignore.



With my second helping of chuleton, I had two glasses of Gino’s Bodegas Alion 2006, produced by Ribera del Duero’s famous Vega Sicilia. This young wine is definitely not shy, and it stood its ground admirably to the smoky and meaty steak.



Before dessert was served, the talented Chef Javi came to the table greet us and was met with applause. After some introductions and ribbing from Rene, he lingered a bit to answer some questions from the IWFS members.





For dessert, we were served a scrumptious Leche Frita con Halado de Quezo Confitura de Tomate (fried milk with cheese ice cream and tomato confiture). I wish I wasn’t so full so I could have had more of this. A more “soothing” alternative to end the meal was Jay-Lab’s Cardenal Mendoza Brandy de Jerez, which I had at least two pours of. I was sad to see it disappear.



Slowly, the guests at the table had to take their leave for various reasons. Fellow WSCP member and former Cheese Club president Bill joined us at our end of the table, where we chatted for quite a bit with a sweet Swiss fellow, Markus. Our rowdy bunch stayed on to chit-chat a bit more and share a few laughs, crack some inside jokes and poke fun at the unfortunate ones who weren’t there. It was a great lunch, and I was truly sad to see it end.



Yes, maybe they eat better food than most of us, and have access to a massive collection of the world’s best wines. But, at the end of the day, the IWFS proves to be a fun bunch of guys who really just love wine and food. Everyone just seems to be happy to be around their buddies, sharing a good meal and a hefty amount of laughter. No hang-ups, no pretentions, no bullshit. Now, you tell me: Wouldn’t you want to be part of THAT boy’s club?


Note: Some pictures and notes were taken from Noel’s blog, Eye On Wine.



La Tienda
Polaris St.
Brgy. Bel-Air, Makati City
Tel. no. (632) 8904123

Giant Pintxos, Spanish Wines and Alka-Seltzer

Unless you’re denser than metal, you have probably noticed that I love food. That’s all kinds of food, actually, from the lowly arroz caldo to haute cuisine. As long as it is cooked right, seasoned properly and served at the proper temperature, all these factors are well-appreciated and most probably it would be a meal I would enjoy. In other words, unless it is downright nasty or just too outlandish (um, monkey brain?), I would be happy to consume it.

That is why I am grateful for having friends that love food as much as I do. There are friends I eat junk food with, those that I do potluck dinners with, and also those that I wine and dine with. I do have acquaintances which are perpetually dieting or vegan or (gasp!) not interested in food at all, but I cannot imagine having a deep and lasting friendship with those types. They’re good people, but just not MY people.

So, aside from my usual posse of food junkies, I also enjoy sharing food and wine with two of my favorite bloggers- Noel and Miguel- whom, over the past couple of years of knowing them, have become my friends as well. Meals with them, so far, have always been great fun. And the wines, well, let’s just say they know their wines, to say the least. So, whenever Matt and I get the chance to have lunch or dinner with them, we are more than happy to attend.





After what felt like ten years, our plans of having pintxos (the Basque version of tapas) and chuleton at La Tienda finally pushed through. When Matt and I arrived, Noel, his wife Catha, and Miguel were already there. As we waited for Miguel’s better-half, Ria, to arrive, we spotted dishes of Boquerones and Chistorra which they were snacking on while waiting. Noel quickly replenished the supply and ordered more for us. Catha remembered, though, that Matt does not eat pork, so she said, “Chinks, I guess we’ll have to finish the chistorra on our own.” I sigh in fake remorse and say, “Yeah, you’re right.”



Finally, Ria arrives and the group is complete. Miguel, who is good friends with Chef Javi and has taken care of the menu for that evening, signals to the staff to begin serving the pintxos. Before those arrived, though, we were served a very refreshing gazpacho called Salmorejo, which is from the Southern part of Spain. The shrimp was visibly just barely cooked and then chilled, going wonderfully with the tomatoes and vinegar in the soup. Like the boquerones and chistorra, this was delicious with Noel’s bottle of Freixinet Elyssia Gran Cuvee Brut. We love this Spanish sparkling wine, with its crispness, refined bubbles and pleasant citrus and apple notes.



The first pintxo that arrived was the Boquerones with Olive Pate. I liked its simple flavors- just very clean, with the sour zip from the marinated anchovies, olive oil and tapenade. At this point I think we already opened my bottle of Laxas Albarino 2008, a dry white wine with pleasant fruitiness just the right amount of mineral that makes it perfect with tapas and seafood. We drank this with the other pintxos as well.



Next up was the Salmon Confit with Pisto (sauteed vegetable typically eggplant, tomato and anything that is of season- Miguel). We started noticing the trend of huge portions with the pintxos, so Noel advised us to skip the bread underneath. Carb-whore that I am, I opted to eat half of the entire pintxo and then pass on the remaining half to Matt. This would have disastrous results later on.



Quickly following this is the Bacalao al Ajoarriero con Gambas- it was a mixture of roasted vegetables with bits of the salted cod and topped by a plump and juicy shrimp. The smokiness of the eggplants combined with the saltiness of the fish was a hit with me, and since this was one of the smaller pintxos, I easily finished it, along with Matt’s shrimp which somehow found its way to my plate.



Everyone’s favorite pintxo- Escalivadas with Anchovies- came up next, and it was delicious, as usual. Even Matt, who is not that fond of eggplants, loves this dish, and always asks for it when we eat at La Tienda. If you visit Noel and Miguel’s respective blogs, you will notice that this is one dish they always order during their meals there as well.



At this point, Matt is already starting to rub his stomach with a look of concern in his eyes. You can imagine our shock when they brought out the last pintxo, the Brocheta of Beef Tenderloin and Bacon with Creamy Rice, Foie Gras and Port Sauce. I had dreams about this dish for days after that dinner. Despite being completely stuffed at this point, I could not stop myself from taking bites of the juicy bacon, that rich foie gras and the tasty arroz. This is something that I could add to my list of favorite La Tienda dishes and I will surely request for this on my next visit. Amazing, amazing dish.



With this dish, we dove into the fabulous red wines Noel and Miguel brought to dinner, starting with Noel’s Berberana Gran Reserva 1973. This is probably the oldest wine I have ever tasted and was quite the educational experience for me. From the deep, rusty hue to the soft, medium-bodied palate, it was definitely matured, dignified even. I noiced the balsamico notes, which Noel also pointed out, and I wonder if this is characteristic of aged rioja or aged wine in general.

We step out for a cigarette break, and the men start to ponder if we should cancel our chuleton at this point. Feeling bold, I reassure them that I would “take care” of the steak and we should go ahead with it. Miguel told Chef Javi to give us a few minutes before bringing out our main course.





As we tried to let our pintxos settle in our stomachs, we continued sipping on the rest of the red wines: Noel’s Bodegas Prado Muga Enea Gran Reserva 2001 and Miguel’s Bodegas Marques de Murrieta Castillo Ygay Gran Reserva Especial 2001. (Matt, already suffering from indigestion at this point, sipped on some Alka-Seltzer.) Both, being relatively young wines, are both much bolder with rich, dense fruit. They went really well with our main course, the chuleton (which was perfectly grilled medium-rare and mildly-seasoned with sea salt) and a side dish of Pimientos. Although bursting at the seams, I stay true to my word and finish off one and a half slices. I look sadly at the untouched portion of the steak, wanting badly to eat more of it, but I soon accept defeat and raise the white flag.





After another much needed cigarette break, we were served a dessert dish I have never tried before- Torejas with Arroz con Leche Ice Cream. The flavors were very subtle, the texture of the torejas was similar to that of our local kakanin (sticky rice pastries), but lighter. The ice cream had a very delicate milky flavor that was perfect after that heavy and decadent meal.



We stayed a bit longer and chatted more about the World Cup, common friends (and foes) and our respective lives. I check if the waitresses were giving us dagger looks, but they were just calmly chatting amongst themselves. After a while, though, the others had to begin their journey home to the south, while Matt and I had to move to a sports bar nearby and meet up with my sister and some friends. It was another good dinner with some of our favorite food buddies, and we look forward to the next one. Not even a surefire bout with indigestion can keep us away.



La Tienda
Polalris St.
Brgy. Bel-Air, Makati City
Tel. no. (632) 8904123

New Dishes at an Old Favorite

I love those get-togethers that are totally random. Matt had a dinner meeting in Makati, so I was left with nothing to do after work. Luckily, my favorite single ladies- Mrs. Nadal and Cookie Goddess- were free that evening. I remember that Terry’s Segundo Piso had new menu items so- without having to worry about Matt and his dietary restrictions- I asked the girls if they wanted to try it out. As expected, their reply was a resounding “yes”.


They picked me up at my parents’ place and we all headed to Segundo Piso’s Pasong Tamo branch. The restaurant is located above (hence, the name) their famous deli where their impressive wine selection and European delicacies are made available to us foodies. The spacious dining room is modern and cozy, making it the perfect place to indulge without having to fuss over what to wear. Everything seems unchanged, from the wooden shelves filled with wine bottles, the high ceiling and the open kitchen. As usual, we spot the owner and culinary icon JC de Terry, with his brother-in-law Antonio Garcia and two other ladies. Mrs. Nadal says hello while Cookie Goddess and I find our table.



Famished, we look through the snazzy new menu and marvel at the number of new dishes being offered. Without waiting for Mrs. Nadal (who was still chatting with JC and company), we quickly order new appetizers to try. Our wine of choice- a 2008 Protos Rosado from Ribera del Duero- was already chilled, so we quickly had our pours before it was submerged in an ice bucket. I love this rose with Spanish food- just enough acidity to cut through the fat and the right balance of fruit and dryness to compliment almost any dish.


When Mrs. Nadal finally came to our table, the server informed us that our order of Duck for the Gods (OMG, right?) was not available, so we asked Mrs. Nadal to pick something else. Despite hints to pick from the new appetizers, she still decided to go with the classic- Chorizo on Piggyback. I cannot blame her- this classic SP dish never fails to disappoint in terms of flair and flavor. The chorizo is first flambéed in a pig-shaped clay cooking vessel before being sliced and plated. I noticed that the plating in SP has improved greatly, adding to the aesthetic appeal of their dishes.



Our next appetizer was the Tuna Belly Tempura with Artichoke Dip. Purists would gasp at the sight of this in a Spanish menu, but as they thoughtfully explain to us gringos, tempura was actually brought to Japan from Spain by Jesuit priests. So, tempura IS Spanish. Pushing technicalities aside, it was simply scrumptious- the crispy batter was flavorful and airy, while the fish was flaky and moist. The dip, too, was a nice accompaniment with its subtle earthiness and texture from the artichokes.



As we chatted and chewed on the tempura, the Stuffed Piquillo Peppers arrive. This is one sexy dish if I have ever seen one. The bright red peppers- looking shiny and lacquered- slide around your mouth as you slowly break them down with your tongue. The stuffing is creamy and velvet smooth with delicate flavors of cheese and Iberico. I can imagine Javier Bardem and Penelope Cruz feeding each other this dish with their hands in that sexy way that they do… Penelope’s thick, tousled dark hair just brushing the peaks of her decolletage as she leans over to pop a stuffed pepper into Javier’s full mouth. You get what I mean.



Finally, the Paella Negra is served- a personal favorite, something SP does very well. Cookie Goddess and I both notice, though, that it seemed to be lacking in flavor a bit. We really could not place a finger on it (The broth was bland? Not enough squid ink?), but there seemed to be something missing. Whatever it was, we still finished the dish off. It was still good, but being used to superlatives when it comes to SP’s paellas, we knew we have had better.

Needless to say, the girls and I will be back again to try more of their new dishes, as well as to “re-try” the old favorites. It makes me happy to see that an old-timer like JC de Terry continues to challenge himself and is more than happy to give his regulars something new and adventurous. He’s a true artist, as his many fans call him, and I could not wait to try more of his new creations.



Segundo Piso at Terry’s Selection
Karivin Plaza
Pasong Tamo Ext.
Makati City
Tel. no. (632) 8441816

Segundo Piso has other branches in One Lafayette Sedeno cor. Valero Sts., Salcedo Village, Makati City and at the Lower Ground Floor of The Podium, San Miguel Ave., Ortigas Center, Pasig City.

Albarino Wishes and Chuleton Dreams

Chinkee: What do you feel like eating?:-) Steak or Spanish?

Sam: Steak! Let’s do Spanish when James comes back.:-)

And so that is what we did. When Sam announced her husband James’ arrival a week after our steak dinner, we immediately planned dinner at La Tienda with our other college buddy, Mara, and Matt. James has returned to Manila to pick up his wife (whom, in our humble opinion, has been spoiled-rotten by him) so they can return to London together after a week. He has been craving Basque food since his previous departure from Manila, so this Spanish dinner is all about him (or so we made him believe).

After a mediocre meal the first time I ate there, I made sure to have tisoy food blogger and La Tienda patron Miguel do the ordering for us. Judging from the frequency that he, wine expert Noel and their friends go there, I knew that I missed out on something. Therefore, I happily gave Miguel free-reign to show me what La Tienda is really all about.

After being served our chilled Laxas Albarino 2007 from Terry’s (another recommendation from Miguel), we sampled our appetizers of Boquerones (thin slivers of fish marinated in vinegar) and Escalavidas (roasted eggplants with anchovies on top of toasted baguette slices). The appetizers went very well with the crisp white wine and did its job of whetting our appetites for the feast that is yet to come. The boys just cannot get enough of the escalavidas, though, and immediately pounced on the remaining two when I said they did not have to save the portions meant for Mara and her friend, Lia. Without missing a beat, they happily munched on the bruschetta-like appetizer while chatting about European football.






After we were given just enough time to digest, the main courses finally came. The Chuleton (stoneware-grilled rib-eye seasoned with sea salt) was served in an impressively-large platter with a generous side of thinly-cut fries. Spanish-style Steak Frites, Matt called it. But it was so much more. The meat was cooked medium-well in some parts, medium in others, which worked well with our group. The simple seasoning was enough to highlight the natural flavors of the steak. Matt and I were still fantasizing about it the next day.








The fish dish was a butterflied and filleted Besugo al Horno, swimming in olive oil (oil that’s famously good for you) and crisp, thinly-sliced garlic. Again, it is a straightforward dish using the freshest catch and high-quality ingredients, allowing the firm texture of the fish to be the highlight.











Paella was naturally a part of the repertoire and we had, not one, but two: Paella Verduras and Paella Negra accompanied by aioli (garlic mayonnaise). By special request, these dishes were prepared with Basmati rice, giving the classic a much fluffier dimension, and in effect, allowing me to eat more of it. I had no idea that a purely vegetarian dish (Verduras) could be so flavorful and delicious. This is my new favorite Paella, for sure.



We also opened a bottle of rose (a New World Syrah, if I’m not mistaken) that James brought, but I was too “busy” to either take pictures or to take note. A quick swirl and sniff gave out wonderful aromas of ripe dark berries. I liked it. Good thing that I remember it coming out of a Ralph’s plastic bag and I have a blurry memory of its brand.






We left after the large party of Tisoys that took up most of the restaurant has broken up, but not before opening Sam’s advanced batchelorette party gift- a bottle stopper shaped like a man with an unusually large appendage. What’s funny is that I burst out laughing upon seeing it, thinking it was something else. You know, something used for “other things”. When I realized what it was, it explained the puzzled look on everyone’s faces, which said something like, “It’s funny, but it wasn’t THAT funny”. I later on explained my dirty mistake and naturally that one they thought was hilarious.




Mara was celebrating her birthday at midnight so we moved to Aquaknox for some after dinner drinks. They were about to close but were nice enough to accommodate us.

More of Mara’s friends came to join the fun and everyone was raving about the delicious fruit martinis that they served us.

After Mara has blown out the candle on her Caramel Mousse, Matt, James, Sam and I stayed a bit longer then decided to move on to another friend’s event. After that delicious Spanish meal- which Matt proclaimed to be the first Spanish meal he truly enjoyed- we simply did not want the night to end.








La Tienda Restaurante Espanol
Polaris St.
Brgy. Bel-Air, Makati City
Tel. no. (632) 8904123

Aquaknox
Arnaiz Ave.
Makati City
Tel. no. (632) 8943380