Main St. at Tuscany Using my Gourmet Society Card

As mentioned in the title head, I have two things to discuss here, first, the Main St. Restaurant and my very reliable, Gourmet Society Card.

Two things that kept my birthday lunch worth-having and treasuring.

Main St. Restaurant at The Tuscany, McKinley Hill

Apparently, dining at Main St. Restaurant was accidental.  As I was trying to choose where to eat with my family for my birthday lunch last March (yes, this is a long overdue experience that I've been meaning to share you) after our comfortable stay at Crimson Hotel Alabang) I decided to use my Gourmet PH phone app. and it led me to some restaurants "near me".  Since we were on our way to The Fort, Wowa Kitchen, Main St. and a couple more showed up.  I firsr chose Wowa Kitchen, but they were close that day so we decided to go to McKinley Hill and visit Main St., which was on the suggested list of Gourmet PH.

Because Burger McDo has Changed for the Better

Have you seen the newest McDo commercial?  Can you relate to it?

Though I didn't experience the hurt the girl had to go through and most other girls and women, I know the feeling, to be rejected, to feel you're not enough, to feel like you're at a wrong and to feel unloved.  Thankfully, McDonalds always get us through.

True enough, because McDo understands our needs through the changing times, McDonald’s introduces the latest change in one of its all-time favorite products. Your beloved Burger McDo is now made with beefier and juicier patty, tastier and sweeter sauce, sandwiched in a soft bun.

Megawatt Pizza Chicken Burrito

If this feature won't blow your mind off then I don't know what else would.  You see if you put yourself in the foot of the restaurant owners, I'm sure you might run out of unique ideas.  In this era of food glorification, more and more unique takes on cuisine, theme and kinds of service has to be thought of really well.

Speaking of unique takes, my husband and I have been wooed by a new Tex-Mex restaurant near Gilmore and Robinson's Magnolia.  This unassuming car wash business tied up with a restaurant for a leveled up take on that eat-while-you-wash concept and the good folks behind Red Baron Ribs and Steaks are the same folks who thought this.

When McDonald's Reached Dearly to Manila's Joys

The name speaks loudly of itself and I couldn't be happier having it as a name.

JOY.

Were you like me who had been being teased every Christmas for having such as name?  That you'd hear the words of the song "Joy to world..." randomly from someone who begs for your attention.

Sigh...but it is also true that your name suggests who you really are.  Agree?  Guess, I just had to live it out and enjoy every moment until my loved ones last call me with that name.

Significant to this was the recent event, which was "amazable", btw, conducted by McDonald's as they celebrated the coming out party of the newly-improved Chicken McDo.

Charlie's Grind and Grill

Thanks to my genes, if I'd be fairly reasonable in my expectations, I rarely need to lose more than five pounds, though I've been cooking, baking and yeah, eating for like all my life.  But I must admit that there were times that I need to spread my exercise mat on the floor and sweat my butt out for at least 15 minutes just to finish an entire burger over a meal complete with fries and milkshakes, especially if this meal is from Charlie's Grind and Grill.

This well-loved burger joint along Kapitolyo, Pasig, stood the test of time.  Long before the rest of what Kapitolyo is now, Charlie's have been already serving one of the metro's best-selling burger.

With clientele that goes beyond the regular car owners who have their cars cleaned and buffed.

But more than their tasty burgers are a wide range of comfort food perfect for those times that you needed more than fillings in your tummy.

Commune Cafe Now at Polaris, Makati

Their short haitus was a compelling challenge to regular coffee drinkers at H.V. Dela Costa St. in Makati business area.  It has become a rewarding news after finding out that they have transferred to a bigger and far better when location is concerned.  Still at a corner, Commune Cafe seats humbly at the corner of Polaris and Durban Sts, just across Alchemy Bar.  

Uprice: Where Rice Meals are Reinvented

Mall of Asia isn't my favorite mall, but it holds dear to my heart for it was where my love for dining out sparked.  Most of my first food reviews came from the vicinity, however, much to my dismay, I have never really blogged all the restaurants there.  It was what I had wished for even before I started out with this blog.

My husband and I share the interest in trying out new restos and coffee shops and now that my kids have grown and yep, grown in love as well to the same hobby - EATING, we couldn't help but be enslaved to the fact that restaurant hopping is above all fun and exciting.

BUT!  Well, there is always that "but", "however", "although", and many others, even with doing the one you love. We aren't that rich enough to go to each and every food establishments here in MOA or at any foodie venues and spend everyday trying out different dishes, it costs you know!



So, finding out a restaurant that not only throws spotlight on good food and is inexpensive, we give enough glorification.  Hail Uprice!

Uprice is a play on the word "uprise" which means to rise up, get up or to come into existence or prominence.  The owners had this idea of reinventing rice dishes or introduce rice into a different level.  They are, btw, all food-lovers, chefs and even food-educators who hailed from De La Salle Beniled.  Might I say they know their turf!

Here's what I mean...

Easy Tasty Desserts

Desserts from this article

Preparing desserts that are easy to make, while remaining tasty, can be quite a challenge, especially for those who are inexperienced. However, there are some friendly recipes that will let you do just that! To become the master of desserts you can look for the best cooking books at Abebooks, which are available with deep discounts whenever you use a coupon from Discountrue,  and for now you can just check some of our ideas. Read on to learn more about the easiest, most delicious desserts that allow you to get the most bang for your buck and save time!

Upside Down Cake Sundae

These are best made using pineapples and despite the fact that they seem very complicated, these sundaes can be created with a variety of ingredients that most households have on hand. For starters, simply warm the pineapple in brown sugar and butter. Once the fruit has been softened, spoon it over some pound cake that has already been crumbled. The piece de resistance? Dulce de leche ice cream, a delicious treat that is universally beloved and for good reason!

Bananas a la Mexican

Never heard of this dessert? It is time to get familiar with this easy to make confectionery concoction. All you need to create this exotic dessert option is a pound cake, bananas and some canned whipped cream. This allows you to put together this dish in no time flat. Before you place the topping on the dessert, bake it on top of the oven first. This makes for a simpler preparation process and you do not have to tend to it while cooking.

Spiced Pastries

The secret to this quick, tasty dessert? Store bought pie crusts. Creating these easy spiced pastries is a snap. Take some melted butter, brush the crusts, sprinkle on your preferred spices and don't forget the brown sugar! Cut the pie crust into squares and stick them in the oven for a few minutes and you have a dessert that is sure to be a smash hit, with very little effort expended.

Strawberry Cheesecake

Do you love cheesecake, but hate the long preparation times? While this recipe is quick, there is no sacrifice made from the deliciousness standpoint. To create strawberry cheesecake rapidly, purchase some Brie cheese. Blend the Brie with some cream cheese and provide a layer of strawberries and sliced almonds. Serve in glasses, instead of plates, for maximum enjoyment of this quick cheesecake dessert.

Apple and Ginger Sundaes

Looking for a dessert that incorporates apples and can be prepared on the grill? Look no further than these easy ginger apple sundaes. If you reside in a cooler climate, then these sundaes can also be concocted over the stove. Apples, ground ginger, butter, brown sugar, apple juice, cornstarch, and vanilla or cinnamon ice cream are all you need. When entertaining, the ice cream can be scooped into plastic cups to enhance the presentation.

Robinsons Mall Las Pinas, A Foodie Haven Too!

Probably not many know that there are rave-worthy food establishments that are housed at Robinsons Mall in Las Pinas.  Like many other malls in the metro, it serves as a one-stop retail complex where you dine, shop and be entertained while being sure of safety and security.

Just a year ago, Robinsons Land Corporation opened up the Las Pinas branch of Robinsons Mall.  Behind the sleek and modern design of the building structure is their corporate mantra of improving and making life more meaningful for the Filipino people, thus a shopping experience like no other.

Personally, I find the place so comfortable and it's not crowded, meaning, there is a lot of breathing space around and in between alleys.  Another major element is good lighting, incorporating natural lighting is a plus. 

For the foodies and gourmands who loves trekking down south to BF Homes, let me share you the good news.  Some of BF Homes' beloved restaurants and cafes have either branched out or moved to this mall.

The Gastronomers' Top New Picks for Afternoon Foodie Breaks + Giveaway

Have you ever stumbled upon this idiom " A stitch in time saves nine"?

Well, I've forgotten about this until my daughter asked me about it in her assignment.  They are now into sewing, stitching and mending clothes.  In the assignment, she was asked to explain the meaning of the above phrase and corelate it to mending clothes.

Erwan Heussaff and Philips Showed How to Host Dinner Parties, Condo-style

Being a condo-dweller himself and part of the growing population of "YUP-pies," or simply young urban Pinoys, Erwan Heussaff have collaborated with Philips, producing a couple of videos showing how easy-breezy it is to whip up what you think may seem to be a recipe that's hard to follow.

An intimate dinner was organized for a couple of media guests at Erwan's bar and kitchen in "the red light district of Makati" - The Red Light.  Though, it wasn't just a dinner, it was a gorgeous kinda one, as The Fat Kid Inside was the one who hosted, prepped and even served us a five-course dinner.

With a twinged pointed finger, he was able to keep everything near perfect, if not perfect.  This hunk, cool as a cucumber, delegated in the kitchen heat was able to give us key points in living healthy, enjoying food, and what it would make for a perfect dinner at the comfort of one's condo or apartment. 

When Fat is Good yet Sinful: An Awakening at Fat Restaurant

Forbes Town has not have a face lift for a long time and I don't think it's intended to be, however more and more restaurants and bar seem to be popping up and they are begging to be more creative and surprising.  So after having fun discovering at the Mind Museum, why don't you spring right over to the building across the street and pay FAT a visit.

I know, I know, Fat can be a scary or challenging name for a resto, right?  

But for a food-lover like me, there is something behind the word that's enticing yet mischievous at the same time, repulsive yet encouraging.

The stimulus behind this idea was Jennifer McLagan's cookbook.  It pretty much says it all: Fat.  A glance at the cover — a white-marbled shank of meat and that single word floating in large letters — you know exactly what you're getting into. But, as these things go, there's also that pesky subtitle, in smaller letters, which tells the real story. This isn't just a collection of recipes, it's "An Appreciation of a Misunderstood Ingredient, With Recipes." 

Lucky's Burger and Bar

Tuscany's at McKinley Hill seemed to thrive with upscale restos.  Not known to many,  this long strip of restaurants and bars are just screaming unnoticed, awaiting to be discovered by foodies.  I just love passing by McKinley Hill, for it always bring me back to our trip in Milan.  Tuscany, Piazza and our parents soon to be abode, The Venice resemble living "la bella vita" (a beautiful life) lived in Milan.  I love the architecture of the buildings around the area, the whole rustic yet modern vibe and the serenity.

Adding more Italian flare to the neighborhood is Lucky's Burger and Bar. The manly presence of the place was inspired from a joint where Mafia dons such as Don Lucky Luciano, would hang out and eat to their hearts' content.  Rough yet stylish slate walls and black leather coaches mix matched with wool chairs and black painted steel trusses gives it that Mafia era vibe.

On Lipsticks and Glorious Food at Chelsea Kitchen

Here's the thing, I'm not a lipstick person but I can not deny the fact that for most women, that includes me, not wearing a color on your lips seem to make your look incomplete.   Had to admit, that due to lack of ample time to prepare for an event where you needed to look at your best or just a bit nicer, sometimes considering how your lips would look are often shrugged off.   Like most moms, who only have  a few time for themselves, wearing make up have been such a duty, specially if you don't have a comprehensive know-how.  Unless you have the skill and guts of this last lady in the video.

Or a little magic can come in handy...

An Open Secret: Orange Whisk Restaurant and Patisserie

Hailed as Better Living's Best Kept Secret by Awesome Planet, Orange Whisk Restaurant and Patisserie isn't actually a secret anymore, well not to those who pass by the discreet road going to Sucat, Paranaque Municipal Hall and those that live around the area.

In fact, they have been operating and serving up haute quality dishes for more than a year already.  I'm prophesying that Better Living, Paranaque is the next foodie destination in the coming months, as more and more cafe's, community bakeshops and restaurants are opening.  Dona Soledad is an avenue teeming with community-serving small scale restos and we had just recently discovered the place when we where out looking for a cozy place to have dinner that is a bit away from traffic and near to us.  These are for times when driving to Maginhawa St., of QC or Kapitolyo, Pasig is a popular tumult.

As an evidence, I have posted our first trip down this alley here.

Orange Whisk however is located a few more drive from the main road of Better Living.  From Dona Soledad, you need to look for France St., which is at your left if your coming from SSHway.  You may want to take note of BDO on that corner.  Down that street, there would be a bend on the road as you see an enclosure gate upfront.  As soon as you turn left, which is the Michael Rua St., you will notice an orange and black signage, which is Orange Whisk's.  Don't be intimidated by the quaintness of the venue, being on a residential zone, expect nothing much.  Parking is a breeze though as ample spaces are available.

The restaurant has undergone some developments already.  The space being occupied by the cakes and pastry display area, with the commissary at the back, used to be a convenient store.  So now, they have more rooms to move about and to cater to more diners.

I was a bit afraid that the place will strike us with vivid orange paints all-over.  Connoting from the restaurant's namesake.  That's the psychology of the orange being a color, there is usually a strong positive or strong negative association – you either "love it" or "hate it.”  But I ate my negative visual imagery.  As we went inside (yes, I brought my husband and my girls with me this time), what surprised me was the sublime vibe the place elicits.  It's artsy, yet comely and elegant.  The walls and beamed ceiling are painted with white and the splash of oranges are unobtrusive.

On the walls are huge paintings depicting the restaurant's theme.  Gray, leathered seats and table covers are used, showing a bit of sophistication and practicality at the same time, as it is easier to wipe and clean; orange spray-painted whisks are at the window display area; cute black, silver and orange whisk-like lighting fixtures adorn the place.  

They serve wines to pair with their menu and often times they serve out dishes which are not on the menu. That's what the black board at the counter is for.  Listed there the chef's special for the day, some dishes that aren't usually served on daily basis and other stuff that pop up on the chef's list.  For he does the marketing and unusual market finds interests him to create out of the menu dishes.

This is our youngest daughter trying to see if she can turn into a super hero with a magical orange whisk.

After meandering around the main dining area, I followed my girls as they constantly call for my attention.  For the biggest reason they loved to be in this resto-sweets!

These were all crafted by Chef Korinne Lirio and her magical wands, este, whisk.  The community love coming over for these baked goods and lovely specialty mini cakes.  As you can see on the photos, they are priced very reasonably.  What we would be coming back for more though are their signature Chewy Buns, only P 28.  We sampled a few before we started chugging our lunch down.  They are like pan de sal, but more airy and are made chewy, with a hint of coffee or brown sugar.  Though trying to disguise as pan de sal, a bite will tell you other wise, there's that unique crunch on the outside and gets chewy as you masticate it. 

I came to know Orange Whisk through Chef Anna of My Pink Wasabi, she is the lady in black cardigan over a gray shirt, together with her boyfriend Raymond Quisumbing.  Chef Anna procures some of the dessert offerings at the resto such as her renowned Kashi Makis.  At the photo above, the couple on left - Chef Isaiah Ortega and Korinne Lirio are the power couple behind Orange Whisk.

As I'm drafting this post, the couple was representing their restaurant at Philippine Culinary Cup and have brought home the bacon!  Chef Seya, as many knows him, won 6 medals which is enough to say that he does cooking seriously.

Of course, the best part you have been waiting for, sharing you now how the experience gave my family the cheer we needed after a grueling week of my girls' hard work to keep up with their PACEs and of course the storms.

If you didn't know, this place is also a good hangout for your out-of-the-office works, Wi Fi is strong and reliable here, and the best part is you can have their affordable pastries and coffees to go with that.

Chef Seya would broach that every meal starts and ends with Chewy Buns, I couldn't agree more.

Now, prepare your tissues for a drool-inducing affair.  Wait!  Please promise that you won't curse, you won't send me hate messages, and not finishing to read the whole post.

The Orange Whisk Ceasar Salad

Everything here is made from scratch, the dressing and the croutons, while making sure that the ingredients are fresh.  Expect the dressing to be a bit tangy from the mustard and garlicky, with a balance of saltiness from the sporadic paper thin parmesan slices, and anchovy bits.

Smoked Squid Tentacles in Brown Butter Garlic sauce with leeks and tomatoes

At a glance, and from my daughters' point of view, this would flake them out of the kid's universal dining standard.  I mean, most of the kids I know don't eat squid tentacles, and my kids are not an exemption.  However, and quite surprisingly, they tried to chew on not just one but a few.  So, I guess they liked it, or were they just pretending to be adventurous, like their mom.  

I liked it as well and everyone agreed with me, when I said it was the most tender and savory squid tentacles I have tried.  Don't get me wrong, I cook this at home but I just couldn't seem to get the texture right.  It's all about the execution, I reckon.

Adobong Pusit sa Gata, Bawang at Talong na Hapon.

Chef Seya, btw is known for the best Adobo, the "Adobo Queen" (Nancy Lumen Reyes) herself would attest to that.  Adobo may come in myriad ways of preparation and this restaurant with a Filipino cuisine as the major fare, coming in seconds the pastas and then some elevated International dishes.

The squid, an erstwhile over-looked gastro-delicacy, however humble in its origins won me over.  The creamy soy-coconut milk mix is indescribable.  Presentation-wise is superb.  I've never seen grilled Japanese eggplants on Adobo, and how about those blue petals, don't they add a cunning touch to the dish.  It's clitoria ternatea, also called as butterfly pea, said to be ayurvedic and not easy to find in the market.  I'm just blessed I was able to buy a plant and it now flourishes in my garden together with other herbs and veggies.

On this note, let me also say that some of the herbs used in the their dishes may come from their own plants.

The Lengua Steak with Blue Cheese Mushroom Cream Sauce

I think I still haven't mentioned my intimate love affair with Lengua Estofado, so far it's the only dish I could have ox tongue with, till now.  Though, I need to mention that not all ox tongue dishes that I've tried have reached my standards.  This one did, and with flying colors.

Now, to the dis-heartening time of telling you how this have merited my favor (while salivating).  First, the lengua (I don't like the sound of ox tongue) was braised for hours.  When we say braising, it's the rudimentary process of searing the meat or browning it in fat, and then simmered in liquid on low heat in a covered pot.  Then it was laid on a bed of buttery mashed potato and everything were slathered with blue cheese mushroom cream sauce.  Then finished off with toasted garlic slices and thyme sprigs.

Steamed Red Grouper with Crispy Mashed Soybean

What sets this to an avante-garde is the uniqueness of the dish.  The steamed fish is heavily shrouded with what they termed as "tauso."  Perhaps you are familiar with tausi - salted black beans.  Tauso, on the other hand, uses white beans, which is boiled and mashed, seasoned and cooked with ground peanuts.  

Wagyu Saikoro Steak with Blue Ginger Sauce

I tell you this is what umami definitely tastes like.  If there is something gourmet that can be bottled and sold, they are the blue-ginger sauce and tauso.  I've surrendered on this one!  I could never make a savory sauce as good as this, and gets even better when you get to have a bite of the Saikoro Steak which is Wagyu, making every tender and juicy bite like a slow-mo walk to a lavander field which leads to a calm lake surrounded by blooming flowers.  Definitely a must-have when you get the chance to dine here.

A friendly reminder:  Do call ahead and ask if they have this on the daily menu, aside form it selling like hotcakes, they do change daily menus.

Just so you know and that you don't get disappointed.

Sous Vide Ginger Chicken with Dark Caramel Kaffir  Lime Sauce 

Having garnered a few medals for the Sous Vide category for this year's culinary cup, this dish will really have you clapping and congratulating Chef Seya and the staff.  Let us just hope they remain consistent in their serving and execution.  

Modernist kitchens are now gaining reputability through acquiring sous vide cooking machines.  Sous vide is a culinary term where in ingredients are placed on boiling bags and cooked in a water bath on a controlled temperature.  The thing about this style of cooking according to pros is that food are cooked evenly from edge to edge, to exactly the doneness you want from cooking steaks to perfectly poached eggs.

I'm not a great fan of sous vide, however I'm a huge fan of kaffir limes.  But judging from the whole package, this dish seem to resemble Hainanese chicken on a different level.  The glazed chicken is served with ginger dipping and the dark caramel kaffir lime sauce.

King Prawn in Green Curry

Another dish you can ask if they have (not on the regular menu) is their Thai curry based dishes.  In this case I was able to try King Prawn with curry.  I love how the curry harmonizes with the coconut milk (gata) making the slimey, creamy and spiced sauce delirously yummy.  I was fascinated by the presence of lady fingers (okra) here.  Being a Thai-inspired dish it also have basil and parsley.

Before you take your final gasp, let me now introduce their version of Bagnet.  Sinful and deadly!  That's all I can say, once this is served you can't stay away from popping one after another.

After a brief show and tell of part of their menu flare, it was Chef Korrine's and Anna's turn to overwhelm, with there decadent dessert platter.

On the plate:

Kashi Maki, Mango Coconut Tapioca Pudding

Caramel Mouse with Kitkat Bites

Chocolate Orange Truffle Cake

Apple Cranberry Cheesecake Tarts

Everything on the dessert plate were heavenly, I loved it all except for the Caramel Mousse.  It was too cloying.  I do love how it was presented, however it would have been a killer dessert if the mousse was thicker in consistency not syrupy as what was served.

Lastly, my daughter would love to thank Chef Korrine and Chef Anna for preparing a sugar-free dessert.  It's a cold raw cacao mousse with choco nibs.  Perfect way to end one glorified lunch.

Verdict. Verdict. Verdict.

I don't normally use that term in this blog, but I'm letting these photos of my girls'  Orange Whisk experience do the verdict otherwise.  Let me also say that the King Prawn Curry and the Fish with Tauso are exceptional.

Presentation-wise is admirable, each dish is picture-perfect.  The staff are courteous and cheerful.  However, note that this is a gourmet serving restaurant, so when the dish takes a while to be served, it means their are in a haste preparing every order from scratch, no thawed veggies, no microwaving, just fancy dishes priced a tad lower than gourmet food in high-end restos.

Danica, our 8-year old daughter

From Dana, our 10-year old

Our family's top favorite are the Wagyu Saikoro and Lengua Steak

Truth be told, there is nothing like the aroma of highly directional recondite ingredient, technique or dish to quicken the pulse of an insatiable foodie, fulsomely dedicated to breaking comfort zones.  I can't help it, I have dedicated my self in the quest for exciting new taste experience and found one that's worth noting and that's not worth keeping as a secret.

Address:  35 Michael Rua St., Betterliving Subd.
                 Parañaque
Contact Numbers:   501-6454