
My Family and I love Buon Giorno! The servings are generous without being excessively hefty. Everything is cooked after you order, and their herbs are rich and fresh. The tomatoes are luscious and they don't taste like the can. Buon Giorno has become a very successful pit stop favored by a lot of travelers.... it is the only restaurant in that plaza that always has a waiting line of hungry customers waiting to get a their seat.
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Tagaytay City, Pamana Restaurant along Aguinaldo Highway is owned by Happy Ongpauco of the Barrio Fiesta Chain...a legacy of Filipino cuisine passed on thru generations. It was my first time to check out this restaurant and I was not disappointed. The food was good and the price was very reasonable versus the quality and quantity each dish.
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I love Italian food and this was going to be my third time going back to this restaurant. Everytime I am in Tagaytay I make sure... I drop by. The last time I was here was when Una was barely 2 months old.
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Here we are, having our 1st christmas "noche buena" as a family. My lovely wife and beautiful daughter having a bash along with my mom and "kuya" (older brother).
with so much work that christmas week, in addition to all the last-minuite-shoppings with my wife.. it was a miracle that i was able to still prepare my share for the "pot-luck" dinner. I had a new salad that i have been imagining of the past few weeks.
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My wife and I really planned for this trip days in advance. from preparing expressed milk both ready to drink and frozen, to keeping track of weather and traffic on-line during the days leading to the target departure time. This was a restaurant that we wanted to experience as a family. Why?
Continue reading "Buon Giorno! Cliff House, Tagayay" »

Seryna at the entrance of Little Tokyo Makati is our top japanese restaurant in Manila!Why??? here are just some of the obvious reasons why i am so convinced about this 'homise'.The food is "top quality"! never mind the presentation (which is also very commendable by the way) just take note of the "choice" cuts used for each element of the sashimi mix. I remember when I was having our usual 'sirashi bento' over at the sushi bar one lunchtime with my wife, I witnessed how the japanese sushi chef went thru maybe 2-3 whole slabs of raw tuna and inspected it as if he were checking a cut diamond for the 3 C's! Eventually, he discarded 1 whole slab, which to me looked perfectly fine. And then was astounded as he started cutting the second slab... he paused, then discarded it as well! whoa! So on to the third and final slab.. which the sushi chef eventually cut into his standards of tuna sashimi was finally served to various customers.
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Newly renovated! Little Tokyo really captures the look and feel of a typical downtown city in japan. Quaint food shops and noodle "soba" cafe are found here as customer traffic usually peaks right after work hours 'till early evening.
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