Japanese Fine Dining with style at Rosanjin

Of all the Asian dishes, I love Japanese food for it's preparation and presentation.You got to admit that preparing the dishes the Japanese way is meticulously systematic as if these are art form. But there is one Japanese restaurant that is very unique in their presentation and preparation in their dishes.

Rosanjin is located at the third level of  SM Megamall Building B in their new Fashion  Hall I got a teaser on how it was prepared when a long-time friend invited me for lunch. What make Rosanjin unique is their traditional art of cooking Tobanyaki and Kaminabe.

Traditional tobanyaki cooking

Tobanyaki and Kaminabe uses small burners that is served at your table and being cooked right before you. If you are familiar with aroma therapy that uses burners, the apparatus is quite similar. "Toban" is an art of cooking using earthenware. On the other hand, what intrigues me is the Kaminabe which uses Japanese paper as pot and it doesn't burn. I will explain later why the paper does not burned.

The food tasting started with selected Tobanyaki dishes. Although it is precooked, it only takes at least 7 minutes to fully cooked depending on the dish. What's cool about Tobanyaki and Kaminabe is that it makes your food warm while you are still eating it.

The Tobanyaki and Kaminabe has lots of options in cooking dishes. The Tobanyaki can also grill and the Kaminabe can also cook soup dishes. During the food sampling, I got to try the Australian Rib Steak from the Tobanyaki. The meat is sliced in squares and it doesn't stick to the pan so it won't be difficult to pick when using chopsticks.

Traditional kaminabi

For the Kaminabe, the Sukiyaki became my instant favorite. The soup is rich in flavor added with mushrooms, bacon and vegetables and the paper is still holding the soup even while it's still burning. Probably the only thing that can destroy the Japanese paper when you accidentally punctured it with your chopsticks.

Besides the main course dishes, they also traditional Japanese dishes like the maki. If you think that they are only good with their dishes, you haven't tasted their ice cream. One of the flavors is actual red beans that you you can immediately identify the taste. Rosanjin also has Green Tea Pudding topped with red beans.

You can also add rice for only 80 Pesos per serving but you can eat unlimited rice for 100 Pesos.  The kaminabe and tobanyaki prices depends on the dish. Now for the science behind Kaminabe. The ignition temperature of the paper is 300 degrees. The soup which is mostly composed of water absorbs the heat so the temperature of the paper will not increase more than 100 degrees Not only that, the paper absorbs the oil so you can be assured that its healthy to eat. Excelsior!

For more food tasting adventures, follow this blog and like L.E.N.S. blogs on Facebook.

Dine Like Royalty at Chateau Hestia

In one of my previous post, I featured the accommodations at Chateau Hestia at my flagship blog. Now, I will feature the food. As mentioned previously, Chateau is French for castle and Hestia is the Greek goddess.

Upon arrival at their restaurant, we were welcomed by Chef Natalie Moran. I can describe Chateau Hestia's restaurant has a mix of European and Asian theme. After introductions, we settled for our dinner. What we're having for dinner is their three-course meal and the assortment of bread with malunggay pesto while waiting for the first course.

The three-course meal includes, soup, the main course, dessert including a glass of wine for only P850.00. This is already fixed for the entire month. On the following month they change their menu. You have the option to order foreign cheese for appetizers that will suit the bread. The cheese is not heavy but the bread is so I suggest not consuming much bread so you will enjoy savoring the meals.

 

Chef Nat orienting us about the dishes

The first course is the squash soup. You may find squash as a common soup but it is served purely squash that made it thick and rich in flavor and it also goes well with the bread. For the main course, there are two preferences or choices. The choices were Braised lamb ravioli and Australian flank steak. I guarantee that it is a mouthful because I considered the main course as heavy dish. I tried the Australian flaunt steak. I guarantee it's a mouthful even without the rice.

The course ended with Apple Streudel for dessert. I like the atmosphere of the restaurant and the place is like secluded. If you ask me, this is the best place to bring your dinner date. It has more privacy than any restaurant located in a mall or any establishment.

Dining in Chateau Hestia does is not only stylish but also educational. They  also have local and foreign beer and and has different types of wine that will suit your taste. If you like to experience a traditional European pub or tavern, Chateau Hestia also has a bar. They also have a store if you only wish to buy beer or wine that you can bring at your room if you are a guest.

For more of my foodie adventures, follow this blog and like L.E.N.S. blogs on Facebook. Next, I will feature my breakfast and lunch meals, the tour in the farms and how I made my own pizza.

Hermanos Taco Shop: Cross-cultural Gastronomic Experience Part 2

After the introduction I made in my last post, here's the best part: FOOD TASTING! Upon arrival, I was given a Mexican signature drink Horchata. At my first sip, I immediately savored the drink because the cinnamon was very distinct that you hardly can ignore the taste. It is not everyday that you can drink cinnamon. Usually, it just provides the aroma.in the drink.

Along with horchata, we were served with an authentic Mexican nacho. You may have tried nacho in bars and grills but what makes an authentic nacho is the guacamole. Guacamole is only avocado that makes it more appetizing. You got to appreciate the preparation because the guacamole is not easy to make.

Nachos

The nacho is truly a heavy snack because of the beefy filling. If you don't find it heavy yet, then the Chicken Quesadilla will which is the next course. Quesadilla is like a flat meat pie similar to pizza slices but smaller. Unlike pizza, the  chicken quesadilla is not baked just like the unleavened bread in the Mediterranean.

Chicken Quesadilla

Eating at Hermanos made me realize that there are more Mexican food besides taco and quesadilla. The other way to enjoy taco is the Rolled Taco. It may look like a Pinoy lumpia but it will give you a spicy kick once you taste it.

Rolled Tacos

What I didn't expect from A Mexican taco is the Fish Taco. I never thought fish can make a good taco out of it.It does not have an aftertaste and it has a more appealing look. The Fish Taco is also Hermanos' bestseller.

Fish Taco

What's Mexican food without churros. Instead of chocolate. The churros served with caramel for dipping which is I prefer instead of the usual chocolate. Tried their churros without dipping and it still taste good.

Churros

Hermanos also serve imported Mexican beer. You can be assured that the food served fresh especially since they make their salsa sauce everyday. As for authenticity, they even have to import ingredients from Mexico since there is no alternate ingredients here. 

Hermanos Taco House continues to expand and is open for franchise. Watch out as they will soon open in Makati and also has a spot inside Ateneo campus. Hermanos was nominated many times and is listed one of the top ten Mexican restaurants by Manila's Best. For more mouth-watering cravings, just follow this blog and like L.E.N.S.blogs for more updates.

Hermanos Taco Shop: Cross-cultural Gastronomic Experience Part 1

Mexico and the Philippines have some things in common. Both were a former colony of Spain which is why two countries can relate even despite living in different time zones. Also, most Filipinos are fascinated with Mexican soap opera which is why we even dubbed it in Filipino or do a Filipino production of it.

But there is another thing in common with them. We both have love for food. Both have meals eaten with rice but the only thing that made Mexican food unique is their taco. Although taco is already common to Filipinos that you can even buy the basic ingredients in the supermarket but not all can copy the way Mexicans make their tacos.

Which led me to Hermanos Taco House in New Manila, Quezon City not far from Greenhills. When I arrive there, I never expected the place to be so simple but do not be fooled by outside appearance once the food is served at your table.

Hermanos is a Spanish word for brothers and not named after a person. An idea came from owner Ms. Cathy Mora's brother which is very suited since it is a family business. San Diego, California has big population of Mexican and Filipino community and for Ms. Cathy, she got the best of both cultures because she has a Mexican stepfather who also cooks authentic Mexican dishes.

It opened in New Manila and it's been in operation for five years now that it extended the family business in Alabang operated by Ms. Cathy's sister. The flagship branch location is not a hindrance to Manila, San Juan, and Quezon City patrons but it also got patrons coming all the way from Makati just for the tacos. Why open a Mexican food business? Ms. Cathy simply said, "Because we love to eat and we love to cook."

Will continue the food tasting on my next post but will leave you first this teaser photo that will leave you craving for now. Like L.E.N.S. blogs on Facebook to get updated on my next post.

An Artsy Summer for Kids at the Slappy Cakes Summer Camp

Press release

Slappy Cakes, the popular international all-day breakfast joint originating from Portland, Oregon, recently had its first ever Slappy Cakes Summer Camp for kids interested in DIY pancake design and various arts and crafts. The three-day art workshop for kids aged five to 12 years old was held at the SM Aura, SM North Edsa The Block, and Eastwood branches. By providing art-filled activities and a venue to meet new friends, this was Slappy Cakes’ way of making summer more fun for kids.

“Slappy Cakes Summer Camp was started to make kids’ summers more fulfilling and enjoyable. Parents and their kids are always finding new ways to spend their summers, and this is a great way to learn something new while still having fun,” said Karen Caballero, General Manager of Slappy Cakes.

Exclusive to this camp were different colored pancake batters that were especially made for the kids to enjoy and play with. On the first day of the workshop, the youngsters were given Slappy Cakes aprons and toques which they were allowed to design and doodle on. They were also taught how to make basic shapes and abstract art with the pancake batters. On the second day, they were shown how to make furry and fluffy dogs out of yarn or cotton. Pancake dog counterparts and colorful fishes were also taught, then the kids had the freedom to make any other animal they wanted with the batters. On the third and last day, they were tasked to make thank you cards for their parents and taught how to make pancakes with human faces. The camp also promoted teamwork with a pancake art contest wherein the kids were grouped and had to work together to showcase what they have learned. At the end of the camp, all the campers were given certificates of participation for being part of the workshop.

The Slappy Cakes Summer Camp will now be done annually, so kids have another chance to join next year to have a fun and artsy experience.

ADAM RICHMAN IS BACK, SCOURING THE U.S. FOR OFF-MENU DISHES IN MAN FINDS FOOD

Press release

Adam Richman continues his culinary adventures in TLC’s brand new series, MAN FINDS FOOD. He embarks on a new quest to uncover the most unexpected and delicious treasures in towns across the U.S. Discover some truly surprising must-eats that only those in-the-know would be able to find in MAN FINDS FOOD, premiering June 8 at 9:30 PM on TLC.

From a Thai joint in Los Angeles that serves a spicy off-menu burger he can only describe as “life-changing”, to one of the best Pakistani restaurants in Milwaukee hidden in an unassuming office building, Adam takes viewers all over the U.S. as he samples the country’s amazing food creations. These tantalising treasures are sometimes found in towns not known for that particular dish – or for food in general.

Occasionally nestled in locations that are nearly impossible to find, Adam and his crew will hunt down and reveal these classified creations one by one. In Chinatown, he learns about a sandwich so secret you need to be one of the first five to order it. In a neighbourhood known as Kaimuki, he sees how a once-illegal Hawaiian food is specially prepared by pounding it with a pestle. And he makes some mouthwatering finds in the randomest of places, such as a bowling alley – that happens to serve full-broiled chicken, which Adam has proclaimed as his favourite.

Along the way, Adam talks to the creators of these dishes and connects with the locals to find out about their favourite food joints and what other scrumptious secrets the towns might be harbouring.

Tune in as each episode builds up to reveal the most outlandish, delicious, off-the-menu creations.

Out-of-town Dining Experience of Apag Marangle is now in Makati

Pampanga is not just known for its traditional Christmas lanterns or parol in Tagalog, but also of delicious home-made cooking. My brother-in-law is Pampangan and cooks gastronomically delicious dishes. I also used to buy dishes at a nearby residence owned by a Pampangan who cooks dishes at his driveway which entices everyone who passes by.

Makati is now given the honor to be the first in the Metro to experience Pampangan cooking the Apag Marangle way. When I told my brother-in-law and my sister that I am going to attend a food tasting event at Apag Marangle, they were already familiar with the establishment and told me the meaning of the name which really meant "eating from earth's bounty". They told me that it is similar to dampa food establishments and that you can have your newly caught hito (catfish) cooked.

The first branch is located in Bacolor, Pampanga where you can enjoy the fishing hobby and dine in what you caught at the nearby river at the restaurant. The dining areas itself are also a nipa huts at the river shore. In Makati, you can feel that you part of the restaurant in Pampanga was brought in the Park Square branch upon entering. The seats are really made of bamboo and in an elevated area; the whole backdraft of the wall is a photo of what the establishment look like back in Pampanga. If you are observant enough, the elevated area has an artificial pond with live catfish in it.

I like how it presented itself from the moment you wash your hand in their clay jars with faucets. You really felt that you are out of town. If the atmosphere is not enticing enough, wait till you order your food. The menu is presented itself shaped like a leaf that is the same length of one of their tables. The names of the dishes are in Pampangan dialect but the descriptions are in English. Apag Marangle promotes the traditional way of Pinoy eating with only your bare hands with your dishes at the banana leaf commonly called a boodle fight. Not only that boodle fight is fun, it also promotes fellowship. The boodle fight is only optional.

Fried caramu

Although the establishment serves different cola drinks, I advise to try the pandan water. Not only that it is refreshing, it is much healthier. They also used honey to sweeten its taste instead of sugar which is way better. Pampanga is not only known for cooking dishes, they also cook exotic food. One of their delicatessens is crickets or caramu in Pampangan. If you are in Pampanga, it is also a must to eat frogs which actually taste like chicken. Although I ate fried caramu, there are other options for them to cook it. The reason why crickets and frogs are tasty because of the farming environment. Crickets eat farm crops that adds flavor.

Corn soup

If you like native soup dishes, I recommend the Corn Soup and the Chicken In Lemon Grass Soup with Corn. The lemon grass is actually delicious as it adds flavor. The kind of corn they used for the Corn Soup are the white corn which makes the soup thick. For the appetizers and snacks, I recommend Okwi(fried papaya-cassava fritters) and their signature pansit. I got to admit their pansit is quite heavy for a merienda. For their grilled dishes, I recommend the squid, barbecue and the catfish. In addition to the caramu and frog, chicharon bulaklak, sizzling sisig, sizzling balut and the liempo, these are also good beer matches.

Boodle fight is on

When we had a boodle fight, we were having good laughs to see who really knows how to eat with their hands. If you are a full-blooded Filipino, it will be easy. Although Apag Marangle serves beer, it is still a wholesome environment. The Makati branch is a franchise but Apag Marangle owners still oversees the operation to maintain its quality as it was enjoyed in Bacolor. The Makati branch is located at Park Square near SM Makati, Dusit Hotel and Glorietta 1. For more boodle fights, follow this blog and like L.E.N.S. blogs on Facebook.