999 is a 168

Title seems like a lot of numbers, right?... If you haven't heard of 999 or 168, don't worry. It's not some Matrix-like computer code. Both are actually malls that specialize in tiangge stalls and whole sale goods. And if you want to get a really good shopping spree in, you'd probably be stuck in just 1 mall for the whole afternoon because of the sheer number of small shops there.

What appeals to me with these malls, in addition to the shopping opportunities, are their food courts! It's not your typical fast food offerings up there, which makes the experience quite refreshing. There are a multitude of Chinese vendors in the area, so it doesn't come as a surprise that there is also a lot of Chinese food around.

We went upstairs (999's 3rd floor) for a quick restroom stop, but ended up staying for an afternoon snack instead. Mom was instantly enamored by the turo-turo (cafeteria-style) viands. While I was drawn to the Tracolla milk tea stand.

[caption id="" align="aligncenter" width="540" caption="Tracolla"][/caption]

Prices range from P25-P70-ish. They have a selection of milk teas, shakes, and teas. Sugar levels are adjustable, and you have the option of getting a hot or cold drink. The milk tea already comes with sago (black tapioca pearls). They also have Buko Pandan Shake that I would like to sample next time.

[caption id="" align="aligncenter" width="480" caption="Drink Sizes"][/caption]

I asked to try a small cup of their Original flavor because the man said that that is their bestseller, while my aunt got herself a Green Tea milk tea without sugar.

[caption id="" align="aligncenter" width="480" caption="Our Drinks (mine is on the right side)"][/caption]

My Verdict: I found the milk tea too milky, but there was a hint of caramel flavor that I liked. The sweetness, though at 100%, was not too sweet. The tapioca pearls formed a cluster at the bottom of the cup, so I only got to eat them after I finished my drink. My aunt's drink was more potently flavored, especially without the sugar. Next time, I'd try the Buko Pandan.

Next up was HK 88 dessert. This was one of the first establishments I immediately noticed upon alighting from the escalator. I, right away, knew that I wanted to try the desserts there.

[caption id="" align="aligncenter" width="560" caption="HK Dessert: Exciting!"][/caption]

Compared to the other food shops in the area, the menu items are a bit pricey. You can already get a meal at P60 from another stall. But what you get here is a unique dessert that, from what I've seen, is authentic. Take E1, for example: "Black Pearl Sago Dessert with Mango, Grapefruit & Sago". I didn't try it out yesterday, but from the looks of it, it's similar to the yummy mango-sago "soup" with grapefruit pulp that I once had in Makati New World Hotel's Jasmine Restaurant.

[caption id="" align="aligncenter" width="800" caption="The Dessert Menu"][/caption]

The salesperson recommended E4, which is Mango with Black Glutinous Rice at P100. I was unsure about it at first, since it looked like mushed azuki beans so I imagined something sticky/gooey/mushy. But I ordered it, telling myself to keep an open mind and try it out because of my search for the authentic.

[caption id="" align="aligncenter" width="640" caption="Mango with Black Glutinous rice"][/caption]

Turns out, I made the right decision. The cold dessert contains kernels of corn, a splash of cream, and a sliced cheek of mango. I was trying to find the closest thing in my mind that could be comparable to this. At first, I came up with guinataan (a traditional Filipino mirienda item that contains tapioca pearls, coconut milk, corn, taro, and glutinous rice balls; the name literally translates to "applied coconut milk to"), though without the gata (coconut milk). Basically, my aunt had a laugh and told me that there was no sense in comparing it to guinataan without the star ingredient.

The next thing we came up with was the champorado (another Filipino favorite for breakfast or mirienda that consists of glutinous rice, sugar, and tablea chocolate; it's like Filipino porridge). This was more accurate, because of the rice and the texture of the dessert.

I liked it because I found a pretty good balance to the flavors. It's not too sweet. The cream is a great contranst to the glutinous rice, but I wouldn't mix the whole thing up before eating. What I would do is take a bit of cream with the rice and a small bite of mango. The rice is in there whole, not mushy, which makes for good textures. Unfortunately, mango isn't in season, so it was really tart. Meh, what do you expect?

I'd have to save up P120 for the Mango Soup, but I'm definitely coming back for more. :)

P.S. On the way home, at the Recto LRT station, I discovered fried potato balls flavored with curry. It looks rumpled because it had to survive take-out in a flimsy sheet of cling wrap. It's a P39 potato ball burger innovation, but a double carb-fest too (bread + potato - meat). And the taste is so-so. The main flavoring is curry powder (typical, heavy on the turmeric stuff). Though I like that, at least, something new can be found in train stations that tend to have the most generic stuff (e.g. siomai and donut stands).

[caption id="" align="aligncenter" width="560" caption="Curry Potato Burger"][/caption]

A Simple Word of Thanks

The Credits :)

Special thanks goes to my cousin, Marianne, for providing me with the ultra-useful camera phone that's been a constant companion to this blog.

I am thankful to my perpetual foodie companion, M, who is always helping me discover good places with affordable grub: the majority of the content of this blog.

A thank you also to mom and dad, who are not afraid to travel far for a nice meal.

Merry Moo @ Mercato Centrale

Some things you ought to know:

First of all, I always call it Mercato Centrale because I often wind up there during the day time. I have no stamina to stay awake at 10+ pm and roam around the Fort so far away from home.

Second, the Merry Moo stall has always got me checking it out for new and unique flavors. From the first time I saw it, my interest was piqued by the Earl Grey ice cream. But I had to restrain myself at the time because the budget was a bit on the low side, and a cup of said ice cream would have set me back around P70-80. (You have to budget it out, if you want to try many things at Mercato).

Finally, I usually rely on the kindness of family and M for me to get a cup of their ice cream. Dad let me try the Strawberry Basil, which I can only describe as "herby" and what you would imagine gourmet to be like (read: kitchen experiments that may not be for mainstream consumption). Mind you, it tastes good but is considerably far from what the grocery ice cream brands have to offer.

[caption id="" align="aligncenter" width="560" caption="Earl Grey Tea, Strawberry Basil, and Milo."][/caption]

On M's birthday, he treated me to lunch at Mercato with a dessert of Merry Moo's Sea Salt + Caramel Ice Cream. It blew my mind. (I have a severe soft spot for the salty-sweet, hence my liking of Holy Kettle Corn's original flavor.) The caramel in the ice cream, though sweet, wasn't the toffee kind, but was on the dark caramel side. --Something that I always prefer to toffee. I like that subtle bitterness that cuts into, what would have been, a sea of saccharine, sticky, tonsilitis-inducing sweetness (ick!).

The base of the dessert was rich and creamy enough. Not Haagen-Dazs level, but good. It melts a bit fast but I wouldn't blame them for it, since their freezers go through the open-close motions a lot from the free tastes and orders they accommodate.

[caption id="" align="aligncenter" width="560" caption="Salted Caramel Ice Cream is the Shizzz."] [/caption]

Positive Points: They are developing gourmet ice cream for those who are into the whole thing. It's not just the branded type. They really bank on the unique flavors of the product. I like that they take it easy with a stall. You really have to test if the market is receptive to this type of product before you launch into a hardcore boutique.

Low Points: For the foodie on a budget, it may seem a bit pricey, but I get that the flavors available to us are at a premium. (Some gelato stands are even more expensive.)

[caption id="" align="aligncenter" width="560" caption="Sea Salt + Caramel, Pop Rocks & Marshmallow, and Candied Bacon."][/caption]

Also got to try their Candied Bacon flavor. For some reason, it reminded me of chorizo. And no, I don't like chorizo. I have to say, though, that it didn't taste gross. Again, a fair play on the salty and the sweet. --I half-expected it to be a mostly savory ice cream (sort of like sticking huge amounts of maple bacon into a blender and adding cream). But it wasn't.

Those looking for an unconventional dessert at Mercato should stop by. I find that their ice cream flavors are a good example of tanggal-umay. Plus, their Sea Salt Caramel is my new favorite. :)

Dinner at FEU Makati's LOOP

I am supremely thankful that a lot of trendy places are deciding to promote themselves via coupon sites, because it really feels like I've been afforded the privilege of really good food that I wouldn't usually be able to try out. No exception is FEU Makati's cooking school's resto, LOOP.

Coming from a culinary school myself, I know that that sort of restaurant tends to be a very good learning ground for students in both front-of-the-house and back-of-the-house operations. And for those who are really into the hospitality industry, the experiences there can be fun or you can have some entertaining stories to tell about the things you've gone through there.

Finding the building itself was a challenge for us, since we do not often wander deep into the Makati area. We had to ask for directions from the security guard of a nearby building who pointed us in the correct general direction. Once I found the sign that said FEU, we knew we were in the right place. But out of the whole building, the actual restaurant is in one, almost negligible, corner (read: sulok). The low, intimate lighting makes it harder to find, especially at night.

[caption id="" align="aligncenter" width="420" caption="Outside sign. Very modern logo. Nice."][/caption]

The reservation we had was for near closing time, so we pretty much had the place all to ourselves, which is fine because we really got the feel of the intimate setting. The ambiance is quite good. They have a glass-less show kitchen, which is really a must for culinary school restaurants.

Our coupons were for some Australian Meltique™ Strip Loins (part of their steak promotion), soup, and some chocolate desserts at the end.

First, we were served with the bread plate. Personally, I thought it was a fantastic way to start off dinner. Those look like regular slices of French bread, but if you have the sense to drizzle on a bit of the provided olive oil (or whatever the heck oil it was) and sprinkle some salt, it becomes such a delight. I will not apologize for waxing poetic. Those who appreciate the subtle harmony of flavors will know how far a bit of oil and salt can go. The big granules of salt bring out the sweetness of the oil.

[caption id="" align="aligncenter" width="480" caption="Bread Plate w/ Olive Oil and what appears to be Sea Salt."][/caption]

Mom was too afraid to try it out. She did not relish the idea of stuffing "oily, salty" bread down her throat. I tried to explain, but to no avail. Pffft. Her loss.

That was followed with onion soup, which lacked the cheesy bread on top. Other than that, it was quite good. Though the plating is fairly simple, the seasoning was fine.

[caption id="" align="aligncenter" width="480" caption="Onion Soup. Mom preferred to dip her bread there."][/caption]

[caption id="" align="aligncenter" width="560" caption="Close up of the soup."][/caption]

We ordered some drinks... All rated good on my book. The signature drink is interesting. It has a name like Sakura or Cherry Blossom or something. Fruity, sweet....

[caption id="" align="aligncenter" width="360" caption="LOOP's signature drink with house iced tea in the background."][/caption]

[caption id="" align="aligncenter" width="360" caption="Dad's Beer."][/caption]

Up next was the main attraction: Steak!... Let me just say that the ingredients really do contribute to a huge part of how a dish will come out. After all, what use is the best chef in the world if you get a bad piece of steak?

[caption id="" align="aligncenter" width="640" caption="Steak with veg and potatoes. Not pictured here is the gravy boat."][/caption]

But I will be quick to add that the chef also did a fantastic job. They kept it simple, but everything was so flavorful. The steak was tender, tender, tender. And I have to admit that it is still amazingly tender and juicy despite the fact that I ordered it medium-well. (It's a compromise I have to make when dining with my parents. They always go for well-done for long term gastrointestinal health. --Hay nako!-- But I am also willing to meet halfway.) Still tender, by the way, after my parents ordered it well-done.

The green circle around the plate is basically parsley juice. It disappears once you have the gravy on, but works as a nice design for the plate. Mashed potato was done properly enough that it didn't require being smothered with gravy, though I still put a bit of the sauce because that's just who I am. Veg is also cooked well (thouroughly, but not soggy).

Though the serving size isn't in steakhouse portions, I found myself pleasantly full afterwards, with room to spare for some dessert.

[caption id="" align="aligncenter" width="640" caption="Chocolate Symphony. I give it a solid "Bravo!""][/caption]

The Chocolate Symphony, though tiny (a bit bigger than a serving of baklava), has the desired impact. It caps off the meal very well. This is to say that the food served in that set was not light on the flavors, but complemented each other nicely. Made with valhrona chocolate, this dessert melts in your mouth in a "warm and fuzzy feeling" way. The sweetness doesn't kill the chocolate. And in my opinion, the serving size is just right: It satisfies you, but makes you want more.

[caption id="" align="aligncenter" width="560" caption="Pear Frangipane Tart with Bleu Cheese Crumble and Ice Cream"][/caption]

At my request, we ordered the Pear Frangipane Tart as I have been intrigued by frangipane for a while now. The idea of fragrant ground almonds on a tart gives me high expectations. Perhaps it will taste like macarons...

It was my first time to try frangipane and, frankly, I was disillusioned. I couldn't really taste the almonds that much. It was all crust. The poached pear was fine, and so was the ice cream. The bleu cheese crumble is reminiscent of a compact helping of cream cheese in terms of texture. However, I found the pastry too big if you decide to eat each scoop with a bit of pear, ice cream, and crumble. If that is how all frangipane tarts are, then they are not my cup of tea.

Overall, though, the food is definitely something to come back for. The careful preparation is obvious here. On our way out, my mom did not forget to compliment the chef on the cooking. And I agree with her perfectly.

LOOP Creative Dining
cor. Sen Gil Puyat Ave.,
(Buendia) and Malugay St., Makati
*Near RCBC and The Columns Condominium

Chocolate Milk Made Easy

Being a member of productive society requires me to be up early in the mornings and struggle my way through the rest of the day, energy-wise. I try not to take coffee, as it seems to have the worst effect on my ulcer. So I survive on flavored milk drinks and the occasional glass of juice to get me up and about. --Mind you, I know it's an awful habit to rely on sugar to keep me active, and I stay away from energy drinks at all costs.

The obvious (practical?) chocolate milk option would be Milo or Ovaltine, but I have had a bad experience with Milo. I prefer cold drinks and I use milk to dilute instead of water. The trouble is that Milo does not seem to dissolve in cold anything very well. All you get are globs of powder floating around pathetically in the cold water/milk.

I was terribly happy to discover Belle France Chocolate Milk Powder in Shopwise. Originally, it was Nesquik that I wanted to buy, but S&R sold it in such a big container at around P400+. Too much of a commitment for me. And it was still expensive in SM and Shopwise.

[caption id="" align="alignnone" width="480" caption="I actually thought it was Nesquik at first glance."][/caption]

The sunny yellow packaging is similar in color to Nesquik's but comes in 450g for around P140. 3 tablespoons of the powder goes into a glass of cold milk, then stirred for 10 seconds and you have yourself some cooperative chocolate milk. I love it! Mind you, it's not the kind of chocolate milk where you get a the effect of smooth light brown liquid (like if you had used Hershey's chocolate syrup to do the job). The milk is pigmented with some flecks of the choco powder, but isn't globby and goes down smooth as a powder mixture gets.

When I'm in a big hurry, I pour some milk down a reusable water container and shake it up with some of the Belle France powder. That's breakfast for a stressed-out culinary student. :p

Save with Me

Most of my recent food trips are owed to coupon sites that save us a lot of money and give us the chance to dine in really cool places. For the budget-savvy eater, it is now a must.

Please accept my invite to Ensogo (click the link please! :p), a site that we've been using a lot. I find a lot of affordable deals featured here.

Thanks, dear readers. I'll be updating you on my food adventures soon. :)