The Payday Foodie Feature : Figaro’s New Drinks and Desserts!

 

Last Wednesday, Bloggers were invited to taste Figaro’s new drinks and desserts! We were invited to visit their Shangri-la branch. Their new Ficaroccino and Frost drinks costs 130  pesos for the 16 oz. variants and 150 pesos for the 20 oz. variants

Figaroccino Caramel Chips

 

I am not sure if other coffee shops have this variant, but for me it was one of their most unique drinks. I was not used to eating caramel in chips form so it was a welcome treat to taste them on top of the whip cream – without it sticking to my teeth! I was hoping that there was more of the caramel chips in the drink itself though. Consistency wise, the figaroccino was blended well, there were no ice leftovers when you’ve finished the cup compared to other drinks.

 

White Chocolate Mocha Frost. In the past, this variant is what I usually order, but tastes evolve. It is a good selection for someone who wants to satisfy their sweet cravings. Based on some readings, white chocolate is the sweetest compared to other chocolates, maybe because they have to add some ingredients to make it look “white” yes? Please correct me though if I got my research incorrect.

Figaroccino Cookie Crumble. Made with Oreos, it is a drink for those who can’t get enough of their love for oreo cookies. I didn’t get to taste much of the coffee, so for those who wants a Figaroccino fix without the coffee, this is a good selection. Just make sure that you check it first with the barista if it has any caffeine content.

My personal favorite is the Choco Chips Java Frost, just because its chocolate!  It has a distinct dark chocolate flavor, slightly bitter and sweet. The cream and the choco chips was just a welcome addition to my drink of choice. I hoped that there was more chocolate chips though just because I love it!

Their new desserts are Figaro’s Carrot Cake and Orange Coffee Cake.

 

The Carrot Cake is a moist sponge cake with shredded carrots fudged with nutty and flavorful almond bits to satisfy your cravings for sweets – healthy sweets!

The cake is adorned with orange and white frosting with a carrot decor on top. It costs 105 pesos per slice.

The Orange Coffee Cake, is a sponge cake too with orange (of course) as the main flavor. It has a tanginess to it, perfect for any bittersweet drinks that Figaro offers.

They also offer meals! I was served their Pan Seared, Chicken Barbecue with Java Rice. This meal costs P150.00 only!

As time goes by, Filipinos are welcomed by different varieties of food, which opens up our eyes to other flavors to satisfy our palate. Visit Figaro today, to know more about their coffee, desserts and meals, visit http://www.figarocoffee.com/

The Payday Foodie Feature: Tasting 24 Crab Dishes in One Day - The Red Crab Alimango House Challenge Part 1

 

24 crab dishes in one day! That was something that I did not expect when we went to The Red Crab Alimango House last monday. Braving the cold, “violently” rainy weather, the dishes was just a great reward after the challenging commute to Binondo.

The Red Crab Alimango House’ new offering exclusively for their Lucky Chinatown Mall  branch in Binondo , is the 24k. This promotion gives its customers the chance to tast 24 unique and homegrown dishes featuring its superstar: The Alimango! Prices range on the weight of the crabs :

Middleweight – P 145.00/100g (500-700g)

Big Crabs – P 155.00 / 100g (800-900kg)

King Crabs – P 165.00 / 100g (1kg  up)

Female Crabs – P165.00/100 all sizes

At home, it has been a constant Sunday affair to eat alimango in the weekend. My mama usually cooks the crab with kakang gata (coconut milk), with grinded pumpkin, kangkong (water spinach) and lots and lots of pepper! Something staple in a household with Bicolano roots.

Crab Lilian – Only in The Red Crab Alimango House

Seeing the dishes opened my eyes to different ways of eating a crab! It was quite an experience. The first dish I tasted was Crab Lilian – you guessed it, it has coconut milk in it! I tasted the first dish that is closest to home, although I was looking for the usual spice the way that mama cooks it, the consistency of the coconut milk topped with kangkong and pumpkin was creamy to the taste. It was the only dish I tasted with rice – I have to prepare my tummy for the other dishes!

I was not able to take a photo so here’s one from their website :)

I must give this award to this dish: Shock and Awe Award goes to Crab Pateros with Aligue and Balut! The name says it all, crabs rolled in aligue and balut, something that  “the faint of heart” may need to eat with caution. The variation of the saltiness of the egg and aligue was a unique combination. I personally recommend that this be one of the dishes you order in Red Crab for the sole purpose of its shock and awe. It was quite tasty too!

Do you know how to tell the gender of the crab? The owner of the Lucky Chinatown branch gave us surprising facts: The crabs are determined by the color of the aligue : The ones that have an orangy aligue color are the male crab. The white ones are the female while the yellow ones are the gay crabs. Would you believe that there are gay crabs?! I hope that I got my facts accurately though.

This is going to be a long post if I am going to describe each dish or make a food review out of each one, but here are some of my personal favorites during the event :

Crab Sinigang sa Sampalok

Butter Ginger Crab

Crab Singapura

Here is a rundown of the dishes they are offering:

All-time favorites: Szechuan Crab, Butter Ginger Crab, Roasted Garlic Crab, Deep Fried Crab with Togue in Sichuan Sauce

Certified Pinoy flavors: Crab Adobo sa Buko, Crab Pateros with Aligue and Balut, Crab Sinigang sa Gabi at Kamias, Crab Sinigang sa Sampalok and Salted Egg Crab

International flavors: Chinese Salted Egg Crab, Crab Singapura, Crab Sotanghon, Crab Tausi , Malaysian Chili Kangkong Crab, Thai Chili Crab

From top : Crab Tausi, Crab Sotanghon, Chinese Salted Egg Crab

Wacky named flavors: Balikbayan Crab, Crab 7, Causeway Bay Typhoon Shelter Crab, Chef and owner-inspired crab dishes, Crab Alvarez, Crab Lilian, Crab Maritess, Fidel Pepper's Crab

Fidel Pepper's Crab

The Red Crab Alimango House owner's favorite that's why they named it after him, the Raymund's Salt and Pepper Crab.

To know more about The Red Crab Alimango House, visit their facebook page!

Making Their First Pizza: Shakey’s Paves The Way for Junior PizzaMasters!

During the first week of May, Shakey’s opened its doors to kids age 7-12 years old in a workshop that taught them what goes on behind their favorite pizza parlor. Deserving to be called a milestone, what sets the Shakey’s Junior PizzaMaster Workshop apart from the usual summer programs mounted by other restaurants is that it features a productive curriculum – the very first time the pizza industry has seen such a summer workshop and the very first time one has been done in the country. The Junior Pizza Masters had an eventful time participating in fun discussions, making pizza and serving guests. The 7-day workshop helped build the children’s confidence especially since they learned the value of working as a team. Moreover, they got the chance to be more acquainted with their favorite Shakey’s products as they excitedly learned how some of these are lovingly prepared.

The kids had a blast making their favorite pizza. The restaurant was filled with glee and excitement as the real Shakey’s PizzaMasters taught their young apprentices basic dough tossing skills. The other activities that the participants had experienced under the guidance of trained experts included: basic equipment and utensil familiarization so that they’d know how to use the basic equipment and kitchen tools properly, and actual dining hall management like opening and greeting, order taking and food serving so that they’d know how to entertain their guests.

Shakey’s hosted a mini dough tossing competition to close off the workshop. The Junior PizzaMasters got to show off the skills they had learned to their friends, family and proud parents. The room was filled with excitement as delighted moms and dads watched their kids grow into the PizzaMasters that they had only previously dreamt to be.

Flavors of Asia at Marriott Manila

To pay tribute to this revered cuisine of the world; Marriott Manila brings home four of the Asia’s most famous cuisines. From Thailand, Malaysia, Indonesia and Vietnam, Marriott Cafe tantalizes everyone with a masterpiece through a month-long celebration of Oriental flavors that’s uniquely Marriott.

Chef Thanatorn Krobsuay of Marriott Bangkok, chef Ruhizad Muri of Renaissance Kuala Lumpur, chef Dadang Wahyudi of Marriott Jakarta, and chef Phan Tien Hoa of Renaissance Riverside, will lead Flavors of Asia: the newest culinary feast in Marriott Manila. Boasting with a culinary career track that is dynamically diverse, expect only authentic and a palate tickling adventure in this monthlong feast.

Here is a list of the menu line up prepared by the chefs:

Chef Thanatorn Krobsuay

Deep fried sea bass with chili sauce, sautéed squid with pineapple and cucumber, beef balls cooked with typical Malay sauce, and braised beef spiced with turmeric and coconut.

Chef Ruhizad Muri

More than its legendary nasi lemak, gives foodies a taste of Malaysia’s noteworthy nyonyacuisine. A signature Penang type of cooking that blends spices from roots (galangal, turmeric, and ginger); leaves (pandan, lime, and laksa); fruit (lemon, tamarind, and green mangoes); together with other ingredients like shrimp paste and chilies. Imbibed from Thai cooking style, chef Ruhizad puts an interesting twist with the time-honored wok dishes of Malaysia. This section invites everyone as well to get creative with blue crab, shrimps, dilis fish, beef tenderloin, chicken, clams, barbeque chicken, steamed fish, assorted vegetables peppered with Malaysian spices.

Chef Dadang Wahyudi

Another Southeast Asian cuisine that deserves to be in the limelight is Indonesian. Popular for their satay which shows Asians’ love affair for grilled meats, chef Dadang Wahyudi makes skewers tastier and more appetizing with these selections: chicken, shrimps, calamari, beef, goat, pork and fish in assorted marinations! Another must-try is the bebek betutu klung klung, an all-spiced up Balinese dish enhanced by a host of pungent roots, herbs, and seasoning. Both locals and visitors are just so psyched about this heavenly roasted duck recipe that it’s considered a dish specially reserved for big banquets and ceremonies.

Chef Phan Thien Hoa

Well-rounded Vietnamese dishes notable for its minimal use of oil, bountiful use of herbs and vegetables-- which shouldn’t make one wonder why it ranks as one of the healthiest foods in the world! Most travelers would agree that a Vietnam trip is never complete without tasting a steamy and flavorful bowl of pho. Considered the heart and soul of Vietnamese cuisine, it features a delicious play on broth, rice noodles, meat, herbs and spices. Another delicacy that Vietnam is famous for is the Vietnamese spring rolls—soft rice wrappers filled with choicest meats and vegetables such as shrimps, tofu, chicken, and beef. Enjoy it fresh and slow at this special section which will make you feel the charming street-food style eating inVietnam.

And with the Philippines long coast line, it’s a crime to miss out our very owns seafood choices. Your meal will never be complete without the tiger prawns, steamed lobster on ice, marinated marina clam and curacha crab which are all highly regarded for its freshness, standout taste and quality. So make sure this cold section is part of your eating plan.

For only P2, 300 net from Sunday to Thursday and P2, 500 net for Friday and Saturday, enjoy a charming Asian dinner that assures an enjoyable age-old tradition of bonding through a delicious mix of aromatic, spicy, rich, sweet, and hot Flavors of Asia.

Shakey’s Pizza Masterclass for Juniors!

This summer, Shakey's challenges kids aged 7 to 12 years old to become Shakey's Junior Pizza Masters. A first of its kind in the country, this summer program will immerse kids in our world-renowned tag of fun, family, pizza.
This ground-breaking undertaking aims to expose kids to the essence of what Shakey's is famous for: pizza! It will also introduce the kids to Shakey's other iconic products, as well as learn about the fabled secret recipes.
The 7 day program will run from April 30 to May 8 at Shakey's Quezon Avenue. Registration is ongoing at Shakey's Eton, Shakey's Loyola, Shakey's Matalino, Shakey's North Edsa, Shakey's Tomas Morato and Shakey's Quezon Avenue until April 29, 2012. Slots are limited to 100 kids only with a morning or afternoon session of your choice. By the end of the summer course, the new Shakey's Junior Pizza Masters will be experts in making the Shakey's world famous brick oven baked pizza.

The kids will be trained in Basic Pie Making, Pizza Construction and Dough Tossing. They will also undergo hands on in-store exposure like Order-Taking, Hands on in-store experience, Basic Sanitation and Utensils Familiarization.

The training fee of P750 is inclusive of notebook and pen, apron, mealstubs for 7 days and a graduation shirt. The graduation on May 8 will be made more exciting with a Dough-Tossing Demo among the first-ever batch of Shakey's Junior Pizza Masters plus lots of fun games and prizes.

Let your kids have a more meaningful summer with the Shakey's Junior Pizza
Masters workshop!

For inquiries, log on to www.shakeyspizza.ph or Like Shakey's on Facebook
at www.facebook.com/ShakeysPH. You may also call 839-01-51/09175985759
Look for Ms.Debi Labarda or Ms. Eymare Bacasmas for more details.

The Shakey’s Pizza Castellana Experience

Last March 13, 2012 Me and my fellow bloggers were invited to taste Shakey’s newest offering: Pizza Castellana!

Aside from another famous fastfood, I must say that I grew up with Shakey’s too. My mama would usually bring me there and eat their classic bunch of lunch. I feel so “sosyal” whenever we go there.

Being one of those customers who have been familiar with a lot of Shakey’s products, I was particularly interested with Pizza Castellana. Why Castellana? According to my research Castellana means a natural born Spanish. I guess this is why our ancestors call the Spaniards who colonized our country in old Philippines as kastila.

A fitting title for such a yummy pizza, because Shakey’s celebrates our Spanish heritage of delectable taste, great food and great company.

Before we get to taste the Pizza Castellana, we were welcomed by the Tablao Flamenco Group, they pay tribute to our rich Spanish history by immersing the crowd to their dances.

And then the moment we were all waiting for, they unveiled the Pizza Castellana!

I can remember how hungry I was that time, I only became even hungrier after the aroma of the pizza reached my nose while taking photos!

The pepperoni like sausage is called a Spanish chorizo, this I feel is what makes Pizza Castellana unique from other pepperoni pizzas due to the richer taste of the chorizo, there is a distinct saltiness to it that does not overpower the other ingredients of the Castellana.

Texture

What I love about the crust is it is not a mouthful that it drowns the important ingredients such as that of the pan pizza, and not as lacking of a “pan” like what we get in a thin crust (although as I get older, I start to prefer the thin crust) The Pizza Castellana is hand-tossed, it have a firmness to it that is just right. It felt like you are eating through the soft dough, only this one, its cooked! And yummy!

Taste

General taste, there is a sort of saltiness to it that is not overpowering, it tastes a little like their pepperoni pizza, but with a richer taste and a better dough. (that is if you chose the hand-tossed dough)

Composition

Aside from the Spanish Chorizo, it is also topped with red bell peppers, red onions, cheddar cheese , pizza sauce and other indigenous spices.

After two slices, I was already full. Just after announcing to Joy, a fellow blogger who sat beside me that day, the PR and events manager of Shakey’s announced, “Now let’s proceed to our lunch.”

I was quite shocked but I ate anyway…a lot! The Monster Meal Deal was served to our table. We are only five in the group wolfing a meal fit for 12 people! My favorite has always been the Chick n’ Chips. Too bad my full stomach can only eat one. :( This photo was taken after we were almost done with our lunch. Sayang! But oh well…we should not bite more than we can chew! Hehehehe.

I can seriously live with Chick n’ Chips for breakfast, brunch, lunch, snack and dinner. I had such a great time that day.

If you want to learn more about Pizza Castellana and their other homegrown pizzas, you can stay connected through their website, www.shakeyspizza.ph or at their Facebook fan page, Shakey's Philippines and Twitter, @PhShakeys!

Thank you to Alex of http://lafanggero.blogspot.com and Shakey’s for the one-of-a-kind experience!

Visiting Cafe Monsees

This is an old post originally posted in my closed blog shuttercracker.wordpress.com last November 25, 2011.

Special thanks to Alex De Vera Dizon of lafanggero.blogspot.com for the photos. I was not able to bring my camera that day and my phone failed to give justice to the food.

“I’m allergic to the North” This is what I almost always say whenever I get invited to an event anywhere in the North of Metro Manila. Being a resident of the South, specifically in Taguig, it is always an “adventure” when I need to go to any place there. One particular case is when I was invited to try the well known pastries in Monsee’s... in White Plains. I was prepared to be lost, since the cab fare nowadays is pretty steep, I decided to just commute my way to White Plains. I got lost a little (the universe conspires with your thoughts, yes).

However after the experience, the long travel was worth it!

Quietly nestled in 118 Katipunan Avenue, White Plains Quezon City is this quaint little cafe named Cafe Monsees. At the entrance you will be welcomed with two pretty red doors.  Once you’re in, you will be welcomed by the cozy French-inspired interiors, and of course the smell of delicious bread.

 

Cafe Monsees is owned by a lawyer, yes! A lawyer! Her name is Marina Demetrio, because of her passion in baking, she decided to make a part-time business out of it through selling cakes and pastries during the 90s. Orders came in, a lot actually, which made her decide, (with some business partners) to put up this Cafe.

Monsees is named after Reverend Monsignor Vicente Bauson. “Monsee” for short. It is also co-owned by Chef Bubbles Cruz-Lerias, Charles Escolin (a lawyer, too).

Monsees is famous for their Pan de Motsi, according to my fellow bloggers which were there too during our visit, Pan de Motsi is best with their special hot chocolate, created through the old fashioned batirol.

 

I was also able to try their Grissinis, my personal favorite! Which is commonly known as breadsticks! It comes in Cheese, Garlic, Sour Cream, Almond, and other concoctions. I seriously want to go back to White Plains just to hoard their Grissinis again.

I thought that the Pan de Motsi and the breadsticks are the only entrees that we are going to try that day. But no! Chef Marina made us try their Callos, (P2000 per pan) and Cocido. Being an advocate of tomato sauce (hahahahhaha) the Callos reminds me of what my Lola prepares for us whenever she is at home in Manila, the texture of the sauce is just right. It is the perfect mix of sour and salty. Gosh just thinking about that dish made me hungry!

from top: Callos, Cocido

Although I’m not a big fan of beans, I love Chef Marina’s version of Cocido. It is a perfect partner of their breads, potato flat bread and focaccia. Atty. Charles told us that we gotta pepper their Cocido with balsamic vinegar, virgin olive oil and a pinch of rock salt. I felt like I’m eating in a five-class restaurant after tasting that one.

from top: foccacia, potato flat bread

Of course, what is a cafe/bakeshop meal without pastry desserts? They gave us these zucchini, carrot and chocolate cupcakes right after wolfing over their main dishes.

If you think this dessert group is filling enough, Chef Marina served this dish called Cholesterol Special. I forgot what was in it but I will definitely buy that along with my Grissinis if its available.

Photo: The sinful Cholesterol Special (not the real name though)

I have never enjoyed such a delightful dinner. It felt like I was at home all throughout. On top of the delicious entrees, Chef Marina and the staff was very accommodating. I can’t wait to go back and try more of their lovely pastries.

Special thanks to Nana Nadal for inviting me. :)