Sushi with a twist at "Ta Ke Ho Me Sushi Stand"

Creating a different take on sushi/ Japanese rolls is this small glass shop in SM North Edsa called Ta Ke Ho Me Sushi Stand (tah-keh-ho-meh) or TakeHome Sushi (as I call it).

They have quite and interesting selection of rolls and rice balls that make you think "Oh, I didn't think this combination was possible". And along with your interesting mix of rolls that cater to the Filipino palette, they also offer some canned Asahi.

The jewel of their menu, in my opinion, is the Bacon Bomb. A fusion of Japanese and Western decadence as you get a rice ball of spicy salmon, with shreds of nori, wrapped in juicy bacon, and smothered in Japanese Kewpie mayo. A selection that rightfully explodes in your mouth. this alone makes me want to come back for more. This concoction is best enjoyed directly after it has been handed to you. I wouldn't recommend this as a take home since the nori would end up moist after being mixed with cooked rice, and the bacon would loose its crisp. 

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.

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.

My Hong Kong Style Noodles Remix

HongKong style noodles (and its other incarnates) has been around for quite some time now. Other franchises and fly-by-night dealers spring out of every crevise in the city. From established name brands to local street peddlers cashing in on the fad. But stir fried noodles , whether be it from the wok or a heated steel plate, are nothing new to our palette.

I tried a lot from various outlets, but nothing beats my favorite place, HongKong Style Noodles at the top level of Robinson's Pioneer in Mandaluyong City. Not 'da original', not 'da first', not even the 'Hoy! we sell HK style noodles here' on the name. Just plain and simple 'HongKong Style Noodles'.

Unlike most places where they just heat up the noodles then pack them up with siomai staight from the pan, this cart fries the noodles. Giving it its crunchy-chewy texture I love in stir fried noodles. Not relying on the 'toge' or spring beans to give that crunch.

There I also found my perfect mix in the sauce. Its a common misconception that you should drown your noodles in the various sauces available to enjoy it. You have to practice moderation. The sauces are there to enhance the flavor of the noodles, not serve as the main dish. My mix involves one scoop of teriyaki sauce, one scoop of oyster sauce, one scoop of toyomansi (a combination of lime and soy sauce), and a pinch of oil from the chili garlic bin just to add that little spice. Although that mix is for the single order sized serving, you don't have to double it for the jumbo size. Just make the toyomansi a scoop and a half.

Next time you decide to go for some HK style noodles, try this mix. You'll love it.

(as of press time, that particular HK style noodles is already closed....waaaaaaaaaaa -ed)

Snow Cones. anyone?

In this hot weather we are perennially experiencing in the Philippines, it has become a trend among Filipinos to escape the heat...normally on summer time.

I travel to commercial destinations for the humble snow cone.

"What?!? Travel far away for just a snow cone?"

Well, people do travel to escape the heat. Why not for a snow cone? They would prepare a lot of snacks, sets of clothes, supplies, plan the outing, organize things...just to escape the heat...and come back home exhausted. I do have the same needs, I love to travel, but there are times that I would like to refresh myself without the hassles of setting up an outing. I could just take the 5 min. cab ride to the nearest outlet and wallah...instant refreshing experience.

Now, I take the fruity flavors of snow cones over ice cream anyday. Ice creams are based on milk, which refreshes you momentarily, but you end up generating more internal heat due to the fat. The fructose is a naturally refreshing sugar base which doen't necessarily generate as much fat content as its milk counterpart.

As for places to get them, there are two places within the Makati area which I frequent. There's the snowcone stall at the ground floor of SM Makati, its own mix, and SnowCone in Market! Market!. The prces do differ...and so does the portions, it all comes down to what your immediate needs are.

If you go for quantity...the consumption of more ice than what your sensitive teeth can handle, I recommend the SM Makati branch. Its cheaper by 10 to 14 pesos, and its serve in a large cone, almost like a martini glass. So when I go to SM Makati, everytime I say "I want to stop for an iced martini", it usually means I want to go get some of that snow cone...or get really drunk.

If flavor is what you want, you'll get all that fruity sweetness at the ground floor of Market!Market, near the activity circle. Its a bit more expensive than the one at SM, in a more manageable serving size, like a regular sized softdrink serving, but it packs a lot os flavor in them.

So when in the neighborhood, do stop by for some iced martini...