Hot Star Large Fried Chicken Now in the Philippines

What's the hottest color in Manila right now? Light Blue!
Yes! Light blue is the new red when it comes to food and casual dining.  Gone away are the popping red and  startling yellow themes on fast food franchise, and it's now cool to be blue.
I am feeling this way because I am so drawn to the color, in fact I'll be delegating a post in my wedding blog in honor of it.  My kids would back me up on this, for until now we can't get over the Disney movie, Frozen.
And my husband and I have been babbling about the new Taiwanese fried chicken craze that is soon to storm the foodie world.
I guess you are saying in your mind, what the hell am I talking about.
Before I go trivializing let me just say that this is probably the first coolest thing to happen in the foodie industry right now.  The famous Hot Star Chicken which originated from Taiwan is here already in Manila but with a whole new branding and business strategy.

Now on their soft opening, Hot Star Large Fried Chicken, a popular fast food chain from Taiwan, has been serving Pasay diners in its first store in the Philippines at Blue Bay Walk along Macapagal Avenue.   They plan to open more branches this year in other prospective venues around Manila.

Though the Filipino owners carry the trademark and the original concept of enjoying this indispensable staple in Shilin night markets, they amped up the idea to cater to the Filipino market.  

Such changes like adding seating to the venue, as opposed to take out food stalls; adding rice options to the menu; developing more dishes for the menu; unique dessert finds, etc.

So popular is Hot Star that it has already expanded out of its home country of Taiwan. Hot Star branches can now be seen in Hong Kong, Singapore, Malaysia, Shanghai, Australia, Macau, and Indonesia.

Here is how a complete Hot Star experience works:
1. You order your chicken and choose from the option on the menu.
2. Once order is confirmed and paid, you will be given a receipt with a service number on it.
3.  Get a seat, wait for your number to be called or flashed on the open kitchen window.
4.  It's a self serve diner so don't expect your food come to you.
5.  There is a station, right beside the counter where you can get tissues, condiments, cold water, and gravy.  Get them yourself if you please.
6. In less than 10 minutes you get your order and enjoy!

Now let's get on with the details, the large fried chicken itself...

Indeed, size utterly matters here! For first-timers, don't be surprise if you will get a  30-cm chicken chop encased in a paper.  The idea is for you to eat it as if you would a doughnut or a huge bread, except it's protein-rich, meaty and extremely, amusingly crunchy.  In malls in HongKong and Singapore, it's eaten while people ran of to buy something or while waiting for a ride or someone.   People prefer it done potato chips or any other finger foods. 

A bite signals you that it's a better version of our typical fried chicken viand.  In fact, I have to be honest that eating chicken without rice can be addicting, in a good way of course.   It's a layer of crispy batter, tender and flavorful chicken meat and crispy outer shell.  The manner of preparation is about the same as making old-school battered or breaded fried chicken, but the science behind creating a non-oily and crackling chicken is applied.  Another secret revealed to us would explain the crackle it renders in every bite, according to Mr. Richard Chua, they use tapioca flour as a coating to the chicken.

Chicken BBQ

Chicken Original

Chicken Crispy

How it is normally served, dine it or take out.

Also, need to mention that they upgraded the menu listing, they know that the chickens would sell but Filipinos would eventually get tired of the few selection so they added these and more.

Chicken skin

Choleric as this may seem, trying at least a stick is worth it.  As crispy and delectable as the sister meats, you will sure to get hooked with not just one bite.  It has that perfect blend of slightly sweet and salty taste.

Beer-battered fish sandwich

If for any reasons, you found yourself not craving for chicken, you can have fish instead, in a sandwich, that is.  Again, though fried it still has that signature crisp outer layer but tender and moist on the inside texture.

Spaghetti to match the fellow franchises

While designing the whole menu, they thought of putting what kids always love to have, and adults would want to partner their fried chicken with.  That is the spaghetti.  Though cheap in cost, it's packed with the Filipino taste for spaghetti, the sweet and meaty with a bit of tang to the sauce.

I would say, Filipinos would easily get acquainted to the idea which was brought from other countries, specifically, Taiwan.  Yes, we are open for a plethora of fusion cuisine, traditional or modern twists to dishes but far more important is the taste, and I'd say they would sell pretty easy.  And Hotstar have gained fans from my family, oh how my kids reacted when they saw the chicken I went home with and devoured it in an instant.  So do catch their soon to open branches, it might be near you, and if in any case you pass by Macapagal Ave. or visit MOA, please do give them a try.

HOTSTAR LARGE FRIED CHICKEN
Bluebay Walk, Macapagal Ave., Pasay City

Watami Now Dishes Up in Shangri-La Plaza

We don't usually get in the habit of going back to high-end restaurants which we had tried unless it's a damn good one.  My kids have been acquainted to traditional Japanese restaurants years ago and every time they would crave for Japanese food we would usually resort to ramen houses or an eat-all-you can sushi and sashimi.

We had recently concluded that there are so-called newbie Japanese restaurants that tries to serve them but fail to satisfy diners with factors such as customer service, quality of food, etc.   Well we had a few bumps trying them out and I dare not talk about them anymore.

But there is this certain Modern Japanese restaurant that won my heart even when I had tried their food for the first time.  Another great thing to this is that it is under one umbrella of one of the finest group of restaurants garnering a lot of success nowadays, even with the continuous emergence of  new food establishments.  I'm talking about The Bistro Group.

The modern Japanese restaurant I'm referring to is Watami which now have opened up it's third branch in the posh Shangri La Mall, East Wing.

The invitation that came to me was for a "meryenda" but turned out to be my second lunch.  I tried one from  their Lunch Set Menu, since all servings from the menu are served either for sharing or individual.  The set menu consist of  a glass of their house tea (cold), a bowl of soup, salad and the main dish. Comes with a stunning price ranging from P 375 to P 425.  One can have the Stone Pot rice-toppings or Ramen.

The Chicken Cutlet with Scrambled Egg Sauce is one that my seatmate Trish of leftoverjinx.com, which I got a bite of, hehe.  It's a lovely battered chicken breast fried to a crisp surrounded by perfectly coagulated scrambled egg in chicken broth.  I think I wrote rice-toppings for the lunch menu, this however is also served with rice but separately.  

Mine also is of chicken-meat, but in a different rendition.  Oh yes, topped in jasmine rice, with some fresh veggies.   Imagine this, a cup of huge rice serving, topped with fresh salad with sweet mayo dressing and amusingly graced with crunchy pieces of chicken spiked up with some kinda honey glazing.  Heaven!  And it's all for P385.  There are some dishes I would usually get tired of easily having it again and again, but not this!

 Isn't that a winner's lunch?  The Miso with mushroom soup is also something to look out for, very hearty.

 Watami's best-seller, Beef sukiyaki has always been the office-gangs' favorite.  It is best served right after cooking.  Won't you look at all those fresh ingredients, making it a healthy lunch option, specially high-grade beef (sukiyaki cut) that sans the marbled  fats (though I still prefer having it once in a while for the delicate flavor it renders the beef cut.

The staff will prepare everything at your table, including the stove.  Also, a little nugget of info - do you know that the soup used for this dish is warishita (割り下 which contains water, dark soy sauce, sake, mirin and sugar.  The mirin and sugar gives it's subtle sweet aftertaste at the end of your palate.

When you order the set, the staff will gladly prepare it right in front you.  You can also make the meal more special if you do the cooking yourself whilst your companions are watching or making fun of you.

The finish product...Tadaahh!

Here's Abu, a fellow  blogger and famous minimalist Instagramer (@knowkneetoe) dividing the cooked Sukiyaki among all of us in the table.

Another marvelous first for me here is Watami Japanese Casual restaurant is the Self-grilled Short Ribs.  I don't know about you, but my most favorite meat part is the right next to the ribs.  And this sliced short rib meats  are just to die for, for it flavorful succulence and the simplicity of the dish itself impressed me.

My eyes are glued at those meat being pan fried and was really captivated by the beef soy, buttery aroma.

Make sure to dip it in the sauce that comes with it to complete the recherche dining experience.

Make sure to try their beverages as well.  I had my favorite fruity iced green tea with black pearl sinkers with passion fruit to go with all the grubs I had for my really early dinner.

To cap it all off, every dining experience I have at Watami proved to be top-notch, from the service,  the modern-chic ambiance, the homey-feel despite it being a sought-after Japanese resto, down to the very details of what a casual Japanese dining set up is but with the touch of Filipino hospitality.


"Anata no shokuji o tanoshimu! " That means enjoy your food (thanks Google!)

FOODGASM IV

Oh yes! It's the time of the year when up and coming food businesses, food-lovers and food-bloggers  converge.   When foodie entrepreneurs bring out their most enticing products and bring forth foodies from all corners of the metro to sample and judge each business participants.

Want to take the bite?

Check this out!

FOODGASM IV, UP Ecosoc will be organizing its main fundraising project, the fourth edition to the highly successful Foodgasm events that took place last August 31, 2013, March 09, 2013 and August 25, 2012.

Foodgasm IV is an event that aims to highlight 30 upcoming food businesses and their best dishes through a food tasting competition to be judged by 800 foodies, well-known food bloggers and respected chef-judges.
This food festival is to be  held on March 08, 2014, Saturday, 6pm-11pm, in Mercato Centrale, Bonifacio Global City, Taguig.

C' Italian Dining Experience

Long after I found out that C' Italian had opened a branch in Ortigas, I just sulked and dreamed on the time I could get my hands on those panizzas and enjoy them where they originated, in Clark, Pampanga.  I was a hopeful and God had answered my prayers.

And there I was at the place where it all started, but without the man who invented them.  However, I have come to know this incredible idea of  rolling a fairly thin crust pizza at Chef Chris' restaurant at My Kitchen in Paco, Manila.  With that thought, let me also tell you that there is a new restaurant with an endearing "scholarly" concept which also serves the same Chef Chris recipe of panizzas- Recess along Jupiter St., Makati.   

The place was simply elegant, white floors, paintings hanging on the walls, light green leathered seats, and wine cabinets some corners.

Every Italian course have to begin with a baguette to be dipped in a mixture of pesto, olive oil and parmesan.

Nina, all cheese and bacon, no herbs ( P 710)

And the pièce de résistance, the illustrious, panizzas.  Panizza is a portmanteau of panini and pizza.  Chef Chris Locher also known as the "panizza guy" happens to be the originator of this flat bread craze which other restaurants follow suit in the likes of Yellow Cab (Hello Darla Pizza) and Uncle Chefy. 

When you order one, what comes to your table is a 9 X 9 inch-square thin crust pizza, sliced into strips of about an inch and served with alfalfa sprouts and arugula.  The idea is to roll a strip of panizza with the alfalfa sprouts and arugula inside and eat it as if you would a spring roll.

Like this...

Stefano, parmesan garlic and rosemary (P 690)

 But however you eat, rolled or alone, without the micro-greens you still would get that slightly salty and crunchy strips of bread topped with whatever meat, veggies and cheeses of your choice.  Chef Chris have developed a few different varieties of it.

My blogger friends at the same table got stuffed with a few panizza rolls, then came the hearty bowl of Pumpkin and Carrot Soup (P 200).  It was delish, the creaminess, cheesy flavor infused in the coagulation of pureed boiled squash and carrots is a must to try here.

A complete Italian dining experience would not be downright without the pasta.  You can either try their Spaghetti Carbonara or the Spaghetti con Frutti de Mare.

Their Carbonara per se is not really how Italian make their Carbonara sauce.  C's use a parmesan cream sauce mixed with bacon, mushrooms and basil leaves.  I did not however tried it for I'm guessing it's the typical restaurant carbonara just that it has basils.

The seafood based sauce however was fantastic ("panalo talaga")!  Oh yes," frutti di mare" means seafood in English.  It has salmon, mahi-mahi prawns and mussels all soaked in tomato and herb-based sauce.  

The Honey Pork seemed a heavy slab of sliced meat drenched in some sweet sauce.  If you look closer though, the pork covers a whole bunch of blanched broccoli and polenta.  We initially thought it was a bland mash potato,  but it's polenta, though still bland.  The pork meat doesn't make a mark either so better sauce it up to give it some taste.

But then again, Italian cuisine isn't suppose to be flavorful, it has to taste natural and not overpoweringly salty or sweet, unlike our Filipino dishes, but nonetheless, everything has to be exemplary, specially in the taste.

For dessert? Hallelujah! The finality of this heavy binge eating has come to a sweet end with a lemony slice of heaven.  

A must-have should I say, when dining over at any C's branches is the Lemon Cheese Cake (P 230).  This is a baked lemon-flavored cheesecake, which is what I want in a cheesecake, with an almond crust, drizzled with lemon syrup and topped with a dollop of cream and almond slivers.  Every tarty fork-bite is a glorious treat for a dessert-maven like me.

C' Italian Dining

Address:   Pavillion 5, Berthaphil III Clark Center, 

                Jose Abad Santos Avenue, 

                Clark, Pampanga, Philippines

House of Kipling a Haven for Bag-lovers Opens at SM Clark and North Point

Are you hungry for some juicy colored bags, color-infused totes, classy and kitschy items from your favorite Belgian brand?   Well, I am.  If you are like me, a bag-a-holic, and you're based in the North, you're in for a baggy treat of your life.

The new Kipling concept store now houses a  huge, colorful selection of Kipling bags, wallets, and accessories.   The House of Kipling as what it is now would like to be referred to opened its newest branch at SM Clark, Pampanga, and upon seeing the store running in full swing already, I'm sure it's going to be a go-to place for unique, trendy and quality European bags.

New bag collections of vibrantly colored designs depicting the new concept of the Kipling stores' interiors, eclectic and funky yet clean and domesticated at the same time.

 At the end corner of the store are these different shapes and sizes of mirrors as they allow you to see how the bags are specifically designed for you'r liking and own design theory.

The round poufs entices you to stay longer and makes you comfortable after trying on the bags.

No matter what style you carry or how you accentuate your clothing lifestyle with bags, Kipling has something for you.

 Are you the classy and elegant shopper who only carries a few things while on the go?

 Or the simple gal that keeping bills in a fashionable manner an essential trait? 

 For the travel-junkies and jet-setters this is great bag to safe-keep all those posh travel must-haves.

In keeping up with the customer relation, the House of Kipling also features the 'whimsy wall," where customers are encouraged to post photos or messages of inspirations, ideas and what nots for Kipling and their customers.

I could not find any other store that's funkier and more exciting like this!  That really sets up bag-shopping in a whole new level.

So the next time you visit the north and happen to stop by at SM Clark, do visit the store and see for
yourself.

To see more of their new designs, visit my other blog:  www.mommygonebloggin.wordpress.com.


Kipling Stores

SM Aura, Bonifacio Global City

SM Clark, Pampanga

The District North Point, Talisay City, Negros Occidental