Of Food and Ethnocentricity

Recently I've been eating out with the family and friends and I notice a common occurrence in the Philippine fastfood industry.

We are all infected with our Western "masters'" ethnocentric ideals.

A lot of fastfood chains or food court establishments promise the best authentic Japanese cuisine, even naming their place "Mr. Fuji Ninja Samurai-san-something something"... and you find out they are serving Chinese or Korean staples.

I mean...what the heck?

And in one place, they serve the Tonkatsu uncut...using the wrong cut of pork...without the tonkatsu sauce. I believe the right name for your "authentic Japanese" dish is "Breaded Porkchop". Now, removing the right features for the dish, making something that somewhat looks like it, and shoving it down our gullets as if it is the real thing just shows the industry's laziness.

I mean, i'd understand if its from the West, where there is  a total shift in the cultural ideals...but these are our Asian neighbors...

Recommends: Eggs in Bacon Cups

Found this one while celebrating my mom's birthday at "Buffet 101" at Eastwood

There's an old saying, "You can never go wrong with bacon". Its sunny side up fried egg encased in a cup made of fried bacon.

BBQ All You Can at "Charaptor BBQ"

Last night, me and my officemates went to this place at Kamagong St. where they said we can do a barbecue-buffet-eat-all-you-can thingy for less than Php400.

The place is called "Charaptor" (play on words between 'Char' and 'Raptor'), a charcoal barbecue bar along Kamagong St., cor Aranga St. in Makati city.

The bar, with it's "Jurassic Park buffet table scene"-ish style like ambiance, offers its patrons the BBQ bar experience either in their interior dining space, or the outside dining area, which is more casual.

Each tables are fitted with its own charcoal grill and its own direct exhaust system so the smoke and steam doesn't go around fill up the place.

 Now, the buffet...

You can barbecue from a wide variety of morsels, buffet style. Take your pick, from your usual street vendor fares like tenga, isaw,.. vegetables, potatoes,... pork, beef and chicken in different kinds of barbecue mix... seafood... and various side dishes abound. As if that's not enough, they also serve rice and orange juice until you can't take in no more.


Also available are different sauces to dip your morsel after sizzling on the grill. I tried experimenting with their line of sauces, ranging from the standard to the "huh?". So far I liked the result of mixing 1/3 toyomansi (with chili) to 2/3 yakiniku sauce. But still, I am looking for that taste I experienced when I was in Kyoto.



So take that trip. doors open from Sunday to Thursday, 6pm to 11pm.

Fave Picks: Tropical Hut Burgers

Being a fan of "Man vs Food" from the TLC channel, I am always envious of the large portions of food served in American food places. Many fastfood joints here in the Philippines boasts of "large" portions for their fare, but fail to deliver because the sizes are not really that big, or oftentimes just filled with extenders. I often heard of stories of returning expats and foreigners scoffing at the measly portions of what the "food corporations" call as "large portions". The sizes and serving presentation in the shop fronts and ad campaigns are just shining examples of the "bait and switch" practice which is common place in most local businesses.

I once went out with my college buddies to a popular fastfood joint boasting a "mega-sized' meal combo with "stuff you face with food" portions. After paying the price supposedly appropriate to the size of the meal, we all jested that its just "snack-sized" portions served on a large plate, with some of the pieces rolling around the empty spaces around the serving dish.

Although there are some joints out there that serve very large portions but label it as their gourmet selection, therefore jacking up the prices making them out of reach.

But I find solace in an establishment I had been going to since I was a kid. As far as burgers go, for me, nothing beats the old school approach of Tropical Hut. They may be not as big as other famous and highly advertised chains in the country, but their classic burger beef patties are thicker than the poopular brand and packed with the flavor of the meat...not by the spices mixed in the meat.

Nothing tends to my tired soul and invigorates me better, after a tedious or tiring activity, than a thick classic burger from my fave Tropical outlet in Shaw Blvd.

"Seared Ahi Tuna" at Outback Steakhouse

I was able to try some "Seared Ahi Tuna" at Outback, Makati last night, and wow,... it packs a full smoky pepper flavor, rich in spices...but doesn't over power the lightly seared Tuna meat that dreamily melts in your mouth, just like one of those choice cut raw Tuna meat in Japanese sushi's.

The sharp tang that goes along it comes from the 2 select choices of dips, the lemony, sour yelloe vinaigrette, and the salsa type one.

It might come a bit expensive for my usual fare (Php200++ per half order) for an appetizer, but is sure is something that could make you comeback to this place establishment for.

Japanese Style Spicy Spaghetti at Cafe Kitchen Aroma

Out to meet the host company's boss in Japan, He invited us to a cozy but modern restaurant near the office called ' Cafe Kitchen Aroma'. On the top of the menu are a list of specialty pastas they offer. I was intrigued with the Japanese Spicy Spaghetti.

Now, I eat a lot of 'Filipino Style Sweet Spaghetti', and one of my faves in a local restaurant in the Philippines is called 'Vietnamese Spicy Spaghetti'. Seeing that there is a Japanese style got me curious.

An interesting mix of Japanese dashi (broth) cooked chicken meat and spicy Italian pasta. Adding color and texture to the dish are Edamame beans. These beans are usually served as finger food along with beer. Surprisingly, the beans don't feel out of place with the sauce/broth and calms in between the spicy flavor in the spaghetti.

You can sample this fine fusion dish at Cafe Kitchen Aroma located along the main road from Funabashi Station at Honchou City, Funabashi, Chiba Prefecture.

Kalbi: Mexican-Korean Fusion Fastfood

Having quite a hunger pang one day, I dropped by Glorietta in Makati City to get some grub. Seeing a Mexican Fastfood joint, I started to make a bee-line for that establishment.

To my surprise, while they are serving Quesadillas and other Mexican dishes are Korean favorites.
Huh? Is this some kind of warped combo platter?  I love Mexican food, and I am also quite fond of Korean cuisine. While both are quite spicy (depending on the dish) Korean food, to me, seems to offer more tang and zest.

Chowing down on my Tacos and Quesadillas, I was surprised to find out that its not ground beef with a familiar mix of tomatoes and salsa, but Korean style beef and Kimchi, cooked in Mexican style along with the Tortillas.

Being fond of Kimchi, I welcomed the surprise. But the texture of Korean style braised beef took a while to get used to. Actually, I'm not quite fond of it, but I do admire the style and methods made to develop this fusion. The flavors do complement each other, but the texture of the beef seems quite amiss (maybe I should have selected the pork instead).

And eat it while its hot, the texture of the Korean style beef juice in the tortillas are not as enticing if laid out for too long.

Mangetsu Closing on Sept.17

Went to Mangetsu restaurant the other night to eat our 'last supper' there...because Mangetsu is closing on Sept.17.

So hurry up. This may be your last chance to try out the various mouth watering fusion and signature dishes they are very proud of.

As of a few months ago, Mangetsu garnered the attention in the blogosphere with both locals and Japanese alike.

Eat all you can for P150 at Chef d' Angelo

Going home one day from work, haven't eaten anything since that morning, I was to meet my family at Glorietta 5 in Makati City.

There I was led to an eat-all-you-can buffet at Chef d' Angelo for only P150. Its a combined buffet of pasta (2 types of pasta with your choice of cream or tomato sauce), Pizza (love the 2-cheese pizza), salad (oh my, all that lettuce, cucumber and olives) and soup (didn't go for it...its because of some trauma...don't ask..). Its a perfect end to a long day at work.

It has a limited time slot, though. There's the 11am-2pm schedule and a 5pm to 8pm slot. Good thing we got there, just barely.

All you have to do is get to the counter, pay your P150, they will then give you the 'Eat All You Can' wrist band (very fashionably and trendy...just not my type :-)), your plate then you can ;et the eating begin.

Piece of advice though, eat slowly, and you will enjoy the meal better. And there's a reason why a separate 'platito' is provided for the pizza; mixing it with the other stuff will just leave you with a soggy pizza, with the lettuce juice and pasta sauce and all.

Mish and Mash: Spicy Beef Maki with Kani Salad

Two of the most recent addition to Tokyo-Tokyo's menu; the Spicy Beef Maki and the Kani Salad, are the subject of today's Mish and Mash Project.

The Spicy Beef Maki is a thin beef slice wrapped in vinegered rice topped with spicy sauce. It comes with its own BBQ style-like dip, but I think it tastes better with the usual soy sauce with wasabi paste.

Their Kani Salad is a mix of crab sticks, lettuce and mangoes topped with mayonnaise. One can notice immediately the absence of the usual cucumber strips, leading my wife to think this is a real 'salad approach' (bare ingredients mixed with lettuce and mayo).

This mash-up is simple... just use a portion of the Kani Salad to top off the Spicy Beef Maki. You'll get a mix of the beef flavor with the smoothness of the mangoes and mayonnaise.

The good news is, this mix and mash will only set you back about P140.

Just remembering about this dish makes my mouth water....

Revitalize Overextended Foodcourt Entrees with Kimchi

In today's economy, food establishments in malls and around the metro try everything to maximize profits given their operational costs. To this end, they resort to using extenders in their signature viands.

Having lived with a family of caterers before, I have witnessed the use of various extenders to increase the quantity of food products they can put out. Since these methods are common place in commercial food establishments, it is used in a level that the extenders doesn' affect the overall taste of the product.

But recently, eating at food courts or establishments in malls, it seems that they tend to overdo these methods. With their viands ending up tasting bland and flour-like. And with the ever rising price of food commodities, consumers are left to endure these tasteless entrees.

But I have found a solution, that is if you like tang and spice in your meat viands, mostly for the fried or grilled kind.

I add a helping of Kimchi along with the viand to boost the meat's flavor. This humble Korean staple, costing a mere P25 per serving (at the Kimchi food booths), will fill out the bland areas filled up by these extenders and add a curious flavor to the meal you are used to. Giving you your money's worth.

A lot of extenders can be applied to viands with grilled pork as the main focus. This also applies to meatballs, fried dimsums, or grilled (or fried) meat served with a large fat or tendon content. Your tastebuds shall behold the playful flavor this method shall provide.

But this method is not applicable to all. Soup based viands with weak glutumate content are out of the question. Since there is no flavor base to boost, doing this will defeat the purpose in the first place. Viands with dairy based cream, soup or sauce also doesn't go well with this method. And finally, people who doesn't like tang with their spicy food, or dislike kimchi in general, should refrain to entertaining this suggestion.

Mish-Mash: Sisig with Kimchi

If you ever find yourself in Robinson's Pioneer, here's another mish-mash you can do in the food court.

You first get an order of pork sisig from Sisig Hooray and follow up with 2 orders of kimchi from 'Kim n' Chi'.

Now this mix and mash is not for everyone. I just happen to love kimchi. But if you ever try this, you will marvel at the flavors playing around in your mouth. The salty, meaty crunch of the sisig will be augmented with the sour-spicy, veggie crunch of kimchi.

The same combination is used in local cuisine when you find a lechon or any grilled or fried meat combined with a concoction of sour mix of green mangoes, onion and tomatoes called ensalada.

Tilapcharap: The Chicharon from the Sea

Filipinos are always finding ways to reinvent the chicharon, which is deep fried pig's skin that is fluffy in appearance, crunchy and salty. Last weekend I was able to sample one of its varieties in the form of 'Tilapcharap', a signature dish from Pixie's Sinugba.

It is made from the skin of the Tilapia deep fried with Pixie's own mix of seasoning and breading. It tastes interestingly enough like the pig variety but more lean and healthy. The appearance just gets a bit of getting used to. As my niece said, it looks like snake hide, and just like the latter, it goes well with a bit of vinegar and chili.

Bo's Coffee Club's Big Breakfast

Looking for a heavy breakfast after jogging around Serendra/ High Street? My wife and I happened to chance upon an entry in Bo's Coffee Club 'All Day Breakfast'. Now there's a lot who claim to have big, heavy breakfast but falls short of our expectations to live up to its definition. But with Bo's Big Breakfast, you are sure to be filled with the home-cooked variety of breakfast, none of that artificial chemical mixed to appear like a home-cooked breakfast.

The price is a bit on the up side (P250++) but you do get 4 big slices of crispy bacon, 4 sausages, and generous portions of scambled eggs and corned beef... along with 4 slices of toasted bread and Bo's own brewed coffee. The portions of the viands are enough to get you through 2 more extra servings of toasted bread, which is not available but if you can respectfully coax the staff to sell you some, you could get them for P30 per serving.

Its a Sizzlin' Pepper Steak Christmas

I heard a lot of good things about the Sizzlin Pepper Steak Lunch from my officemates who had a short stint in Japan. I didn't paid much attention when they went bananas after it opened a branch in Makati. But upon seeing a branch in Megamall in one of our recent Christmas Eve malling, I remember the good things my officemates said and decided to give it a go.

Their branches give off that Western modern rustic feel to it, with all the earth tones, simulated wood, and exposed steel coupled with modern mood lighting that also serve as the general lighting. What makes them stand out is the way you order your food. You make a list of the food you pick out from the menu and then 'flip' the cow from "Stop" to "Mooo-ve" to let the waiting staff that you have finished with the order slip. Everytime you need something from them, just 'flip' the cow and they will come to your table. No need to raise your hand...or snap your fingers...or make those 'come here' gestures.

It seems that the menu of the Sizzlin Pepper Steak is an Asian/ Japanese take on an American cooking mindset; A healthy dose of pepper and spices on a sizzling beef entree. Intresting enough, their version of the Kani Salad involves deep fried breaded Kani sticks.

Their dishes is a bit pricey, so its better indulge on them once is a while...they are worth it. Specially the Hamburg and Karaage Steak set which is a combination of the American staple, hamburger steak, and the Japanese Chicken Karaage...all coated with your choice of Japanese-style sauce.

But they do offer Pepper Steak Rice sets that is good on the budget and served in gut-filling portions. I do favor the Sizzling Meatball Pepper Rice set for its well done meat balls, peppered rice and Italian style tomato sauce. I recommend to mix and mash this baby while the plate is still hot in order to 'cook-in' the sauce. The aroma of the sauce while its sizzling on the hot plate just increases your appetite even more.

They have amazing combinations of various cooking styles and cusine that will definetely make you come back for more.

( We definetely came back the next day...in their branch at Tagaytay)

Mini Shabu-Shabu at High Street.

After spending almost the entire holiday season eating Italian cusine (almost every night at Old Spaghetti House, Italliani's, Sbarro), my wife thought of a short break at this place called "Mini Shabu-Shabu" at High Street.

Now I know that this place has been here for quite some time now, and I'm not gonna waste my breath trying to make a new, updated review of how the place feels like, how it looks like, because you probably can get a better review from other blogs.

What made me write about this is because we decided to try out their P200 ($4.65) meal set. This set includes the veggies, in 4 different meat sets, a generous serving of soba, and a glass of refreshing iced tea. I have to say...this is a good price for a single serving shabu-shabu meal set.

My wife got the chicken set while I opted for the Pork Sirloin meal set. Pork lovers beware...with this meal set, you get only 4 paper thin slices of pork. And when you cook it in your personal hotpot it will, just like bacon, shrink more. Needless to say you then have to fill yourself up with the veggies and soba.

It being our first time doing this by ourselves, our steward was kind (and patient) enough to teach us on what to do...and some tips on mixing the sauce to fit our taste.

The meal was good but it might not be satisfying enough for the general carnivores. It does, however, make for a good tester for those unfamiliar with shabu-shabu and how to properly do it.

Kodomo Resto Bar (at night, that is...)

Located at the first level of the building beside Pan de Manila in Boni circle (near the Mandaluyong city hall) is the newly opened Kodomo resto-bar.

I heard that it operates as a Japanese cusine specialty restaurant during the day, and a music bar at night.

Amidst the oriental red and black motif interiors, earth color accents, and Japanese traditional prints are good Japanese food at reasonable prices and warm, friendly waiting staff.

Although the Japanese cusine is a bit altered to suit the Filipino pallette, it still retains the essence and flavor of some of the best Japanese cooking I've gotten so far. And even with its modest prices (compared to other Japanese cusine restaurants), they didn't skimp on the ingredients, as one can see when sampling their varied customary Japanese dishes.

When checking out a Japanese resto, I always compare them with my family's favorite, the humble Kani Salad. And I'm happy to report that it passes with flying colors... both in taste and price.

The iced tea is a bit pricey though, but its not your regular watered down variety (although I'm cool with the watered down kind...its feels more refreshing).

I can't wait to return and try out the rest of the menu.

Fusion Japanese Cusine at "Mangetsu"

After weeks of hard work, our boss decided to hold our long overdue 'tsuitachikai' (first day of the month party) at Mangestsu, a fairly new Japanese restaurant located at the Creekside Bldg near Makati Cinema Square.

People may be confused when they first step in, but the setup was a bit familiar to me since it reminded me of the bar we used to go frequently in Tokyo. Every nook and cranny is used both for utility and aesthetics...a typical mark of Japanese space planning. Guests first go through the corridor to the stairs, which resembles a rock garden. And not the kitschy variant, mind you.

There are two dining levels; the second level is a cozy, intimate dining space, with a view of the kitchen. The third level is the general dining area. A unique feature of the third floor, besides being where smoking is allowed, is its adaptability. Wooden mats are rolled to create private spaces between tables. As the number of guests per table vary, these blinds can create the space needed to accommodate them.

As if wooden blinds, warm lighting and light colored walls with dark toned furniture as accents were not oriental enough, they have this ominous, full-set Samurai armor sitting just beside the head of the stairs.

(photo by Ryan Valencia)

Now if you're hoping for the usual Japanese dishes, you'll be in for a surprise. Aside from some dishes, most of the food here are a different approach to Japanese cooking, as developed by Mangetsu's owner/master chef. These dishes, I heard, keeps on evolving as ingredients and techniques change.

Cheese Rice...yum yum yum

Some note-worthy dishes are the Cheese Rice and the Sour and Spicy Deep Fried Chicken. The Cheese Rice is mostly fried rice cooked with mozzarella cheese. And the chicken, not too soft, not too crispy...its like spicy garlic chicken but wuth a hint of tang.

There's also this entrée which we can't seem to figure out if ts potato or sweet potato in what appears to be tempura flakes. It has a light crisp on the outside with a soft, velvety inside. Like an orange colored solid mashed potato. Along with the dip that makes it so mouth watering.

Mangetsu's Garlic Rice (with garlic cloces cut in intresting portions...kanin pa lang, ulam na)

Potato Puffs?

The dreaded OKRA SOUP!!!! (dan dan daaaaan)

And with the night's killer, the Cold Okra Soup which my boss ordered and recommended, as it tastes interesting...so he says. Its like an okra puree, with almost all its fleshy parts mashed to a pulp, served in a bowl on top of another bowl filled with shaved ice. Like my boss said, it tasted interestingly good...it went well with our cold beer served in a chilled earth ware cup. Some warning though, this is not for the queasy, one of our officemates was not strong enough to hold in this thick, slimy concoction.

Mangetsu scored high with its service and food presentation. As most of the garnishing are ordinary kitchen fare applied ingeniously with the dish. And they have a wide variety of beverages, alcoholic or otherwise, in their selection.

Although opened for almost 3 months now, you'll be surprised with the throves of Japanese nationals that patronize this place. The name "Mangetsu" is Japanese for "full moon".

Hummus and Gyros

Walking around with my wife at Robinson's Pioneer last Saturday, we came across the soft opening of this place called Chili Willy's which serve Mediterrenean cusine. Aside from the dimly lit ambient dining hall and bar inside, there is a take out counter outside which serves the exterior dining area. We just came by to sample the Shawarma they had on the menu, but as I read the menu further, I saw a familiar food I was afraid to try...Hummus...

I always heard this stereotype that if you eat Hummus, it will clean you system right off like a large White Castle burger and Taco Bell combo would. As my wife begged to try it, I bought an order and took it home for good measure. At least I would be safe if any intestinal accident should occur.

As I took a bite of the pita bread dipped in Hummus, I was surprised on how creamy the garbanzo puree was, and the tangy taste provided by the olive oil and lemon. I never felt such a delightful combination since that time I ate spicy spagetti with oilve oil blanched garlic. Having finished the pita bread, I also dipped the shawarma in the hummus. Still not satisfied, I dipped my cousin's left over meatloaf in it. Damn, it still tastes good.

I started to remember scenes from Adam Sandler's "Zohan", where they dip almost everything in hummus.

Now I'm not sure if there is a variety of hummus out there. I asked if the service crew if hummus was a Jewish food, like if it is indigenous to the areas around and within Israel. They replied that it is a Turkish delicacy, which made me more confused.

Well, doesn't matter. Next time I walk by that same area again, I'll be in line to get me some hummus.

Featured Dish: Teriyaki Boy's Philadelphia Cheese Steak Maki

"A Japanese take on an American tradition"

This is the tagline on Teriyaki Boy's menu describing their dish the Philadelphia Cheese Steak Maki.

This dish caught my attention on my recent trip to that restaurant so I thought to try ot out.

Imagine thin slices of beef, together with Philadelphia Cheese and succulent veggies, in Japanese Nori, all wrapped in vinegared rice. Just like a normal maki. This combination is then topped with torch melted cheese and served with a cheesy, creamy dip.

This dish is already like an express set meal, with the veal and rice packed together for speed and ease of consumption.

I must say this is such a sumptuous combination, with the cheese and the vegetables complementing each other. I only wish that they pack in a longer slice of beef. The sometimes measly portion of meat is sometimes overpowered by the taste of the rice and the veggies. So I recommend ordering another meat entree to complete the desired taste.