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The best things we tasted in September 2024

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<p>Here are the most memorable dishes we tried in September.</p><div><strong>Wagyu Sando at Edsa Shangri-La’s Senju</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:500px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1727954526249Wagyu.jpg" style="width:500px" class="fr-fic fr-dib" alt="Photo by Cyrene de la Rosa"/><span class="fr-inner" style="text-align:left"><span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em>Photo by Cyrene de la Rosa</em></span><em> </em></span></span></span></div><p>To coincide with the celebration of World Sake day, Senju Japanese restaurant at Edsa Shangri-La Hotel just staged a special sake dinner that featured a drool worthy 5-course menu expertly prepared by the Senju culinary team that was paired with premium sake in collaboration with the Philippine Wine Merchants.</p><p>There were many stand-out dishes that night, which included an aburi platter, a sukiyaki don, and a refreshing cold pasta dish comprised of truffled angel hair pasta served with shrimp and caviar.</p><p>But what I ended-up dreaming that night was the Katsu sando or Japanese sandwich made with wagyu that was extra flavorful and had just the right amount of fat marbling too that paired well with the unfiltered Shichida Junmai Daiginjo sake it was matched with. Now praying for this sandwich to be included on the Senju daily menu or at Senju’s very popular Matsuri buffet that’s available every Sunday lunch at P3,500 net per person.<em>— Cyrene de la Rosa</em></p><div><strong>Chashu Burger at Mendokoro Ramenba</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:500px"><span class="fr-img-wrap"><img src="https://news-workbench-api.abs-cbn.com/api/upload-raw/20241003111024/Chasu.jpg" class="fr-fic fr-dii" alt="Photo by Cyrene de la Rosa" style="width:500px"/><span class="fr-inner" style="text-align:left"><span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em>Photo by Cyrene de la Rosa</em></span><em> </em></span></span></span></div><p>Did you know that Mendokoro Ramenba has a Chashu burger? It’s a really tasty burger made with Mendokoro’s very tender and flavorful , signature pork chashu, special house-made sauces and soft burger bun. A little treat that you must-try.</p><p>I just recently discovered it when I checked-out Mendokoro’s first Quezon City branch that just opened at the Arton by Rockwell on Blue Ridge Katipunan Road. It’s apparently available at the other branches too but, maybe considered an off-menu item. So, you need to ask if it’s available if not included on the posted or printed menu.<em>— Cyrene de la Rosa</em></p><div><strong>Halibut Fish Fillet at 717 Deli</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:500px"><span class="fr-img-wrap"><img src="https://news-workbench-api.abs-cbn.com/api/upload-raw/20241003111024/Halibut.jpg" class="fr-fic fr-dii" alt="Photo by JC Cailles Lo" style="width:500px"/><span class="fr-inner" style="text-align:left"><em> Photo by JC Cailles Lo</em></span></span></span></div><p>The most promising sandwich shop for me is 717 Deli. The young entrepreneur Lance Ngo and business partner Malou Yambao run this premium deli sandwich concept located in Connecticut, Greenhills. Their pillowy, buttery brioche bread is baked every day. They use high-quality meats for roast beef, Philly cheesesteak, and burgers.</p><p>But the star of the show is their crispy beer-battered halibut fish fillet. You can have it in a sandwich option or as fish and chips. Generous, perfectly-cooked delicate meat that is not greasy. This was so addicting that I wanted to have this everyday!<em>— JC Cailles Lo</em></p><div><strong>Pancit Canton at Manyaman, Solaire North</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1727954587549Pancit.jpg" class="fr-fic fr-dii" alt="Photo by Jeeves de Veyra" style="width:960px"/><span class="fr-inner" style="text-align:left"> <em>Photo by Jeeves de Veyra</em></span></span></span></div><p>Manyaman, the Filipino restaurant of Solaire North, really surprised us with this version of pancit canton. How different can pancit canton be? The prawns and slices of bagnet were one thing, but biting into the nearly al-dente noodles mixed in with an umami sauce that tasted like the ones used for fishball dip makes this a must-try at the integrated resort.<em>— Jeeves de Veyra</em></p><div><strong>Asinan Jakarta at Bakmi Nonya</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:500px"><span class="fr-img-wrap"><img src="https://news-workbench-api.abs-cbn.com/api/upload-raw/20241003111024/Asinan.jpg" class="fr-fic fr-dii" alt="Photo by Cyrene de la Rosa" style="width:500px"/><span class="fr-inner" style="text-align:left"><em> Photo by Cyrene de la Rosa</em></span></span></span></div><p>Asinan Jakarta is a fresh vegetable and fruit salad that was pickled in an addicting, tangy and slightly spicy dressing that was served at a special collaboration dinner held last September 30 at Bakmi Nonya. The dinner featured some dishes by visiting chef and Indonesian culinary ambassador William Wongso that includes the salad that is somewhat similar to the Malay rojak, but the Indonesian version is more light and refreshing.</p><p>It was the perfect starter to the delicious dinner comprised of Indonesian comfort food that included a stellar version of beef rendang, Soto Ayam lamongan or Indonesian chicken soup, Balinese Pork barbecue ribs, Salmon curry served with okra slices , Shrimp kropeck or kerupuk and cendol.<em>— Cyrene de la Rosa</em></p><div><strong>Mushroom Comte appetizer at Anvil Manila</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:500px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1727954636907Mushroom.jpg" class="fr-fic fr-dii" alt="Photo by Cyrene de la Rosa" style="width:500px"/><span class="fr-inner" style="text-align:left"> <em>Photo by Cyrene de la Rosa</em></span></span></span></div><p>If you only have time to try one dish at the ongoing Anvil Manila pop-up by Chef Josh Boutwood at Balmori Suites, this is the must-order dish. An appetizer or starter dish made with mushrooms sauteed on white wine with plenty of comte cheese. It’s like a sizzling mushroom cheese fondue that is best enjoyed with Chef Josh’s sourdough bread, which is still in my opinion the best sourdough in town.<em>— Cyrene de la Rosa</em></p><p>Comfort food a la Josh Boutwood is how I&#x27;d describe this dish. It looks so simple — just mushrooms in a skillet drowning in cheese sauce. But with one bite, preferably on top of the toasted sourdough on the side, this dish is warm hug with a fermenty kick from the 36-year-aged comte cheese. Best to get more bread to slop off the whatever remaining sauce in the skillet.<em>— Jeeves de Veyra</em></p><div><strong>Kiam Peng at LittleGrace Pop Up in Ezra Resort, Tagaytay</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:500px"><span class="fr-img-wrap"><img src="https://news-workbench-api.abs-cbn.com/api/upload-raw/20241003111024/Kiam%20Peng.jpg" class="fr-fic fr-dii" style="width:500px" alt="Photo by JC Cailles Lo"/><span class="fr-inner" style="text-align:left"> <em>Photo by JC Cailles Lo</em></span></span></span></div><p>Everyone should look forward to the country’s first Tsinoy (Chinese-Filipino) tasting menu happening at the new sustainable luxury resort located in Tagaytay called Ezra. Chef Sharwin Tee will be the featured chef from October to December, offering lunch and dinner services from Thursday to Sunday.</p><p>One of the highlight dishes is my favorite Kiam Peng (salty rice) with a modern twist. It has Jasponica rice, pork belly, mustard leaves, and topped with Hong Kong-style crispy pork, mustard leaf pesto, apple mostarda, and Kewpie mayonnaise. Savory, rich, with sweet and crispy elements. The definition of a Tsinoy comfort dish.<em>— JC Cailles Lo</em></p><div><strong>Burger Steak at Wolfgang&#x27;s Steakhouse Grill</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:500px"><span class="fr-img-wrap"><img src="https://news-workbench-api.abs-cbn.com/api/upload-raw/20241003111024/Burger%20Steak.jpg" class="fr-fic fr-dii" alt="Photo by JC Cailles Lo" style="width:500px"/><span class="fr-inner" style="text-align:left"><em>Photo by JC Cailles Lo</em></span></span></span></div><p>Did you know that there are two different Wolfgang’s in the country? There are steakhouse concepts and there are steakhouse grill ones. Each of them offers a slightly different menu in multiple locations.</p><p>I recently went to the Gateway Mall steakhouse grill branch as early as 3 p.m. to sample the 5-course menu called “What’s Your Beef?” in collaboration with Chef Ed Bugia. Great value for just P1,988+ and your dishes come with three beverages too. I love burger steak and what more if the version uses USDA Prime Beef patty. They serve this with bacon, fried rice, sunny side egg, and mushroom gravy. It will make your day!<em>— JC Cailles Lo</em></p><div><strong>Fresh Oysters at Casa Buenas Sunday Brunch Buffet</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:500px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1727954700210Oysters.jpg" class="fr-fic fr-dii" alt="Photo by JC Cailles Lo" style="width:500px"/><span class="fr-inner" style="text-align:left"><em>Photo by JC Cailles Lo</em></span></span></span></div><p>The best fresh oysters I had in my recent memory are served in a Sunday brunch buffet setup. Casa Buenas in Newport World Resorts joined the bandwagon with their boozy offering. What ‘s unique here is that aside from the buffet, they have a generous selection of cooked a la minute dishes and several meat carving options.</p><p>Their sustainable freshly shucked Irish oysters should be the first item on your plate and pair it with free-flow champagne. Pristine quality, extra huge, clean-tasting, with low salinity. All you need is just a squeeze of lemon.<em>— JC Cailles Lo</em></p><div><strong>Khad Moo Palo at The Pantry Crossover Buffet, Dusit Thani Manila</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px"><span class="fr-img-wrap"><img src="https://news-workbench-api.abs-cbn.com/api/upload-raw/20241003111024/Khad%20Moo.jpg" class="fr-fic fr-dii" alt="Photo by Jeeves de Veyra" style="width:960px"/><span class="fr-inner" style="text-align:left"><em>Photo by Jeeves de Veyra</em></span></span></span></div><p>This specialty of Chef Ja Yongbanthom makes its way to the Crossover buffet of The Pantry. This is like humba — super tender pork as it has been simmering away in a sweet sauce with Thai spices with staff ladling in more sauce over the meat over the course of the evening. Try adding some hot Thai chilies or chili oil to give a kick to balance out the sweet soy.</p><p>A warning for those one a diet, this goes well with a LOT of rice and there are a lot of other great dishes in the buffet which now features Thai and Japanese food from the hotel&#x27;s other restaurants so moderation is key.</p><p>The Pantry Crossover Buffet is only available during the weekend dinner service at Dusit Thani Manila.<em>— Jeeves de Veyra</em></p><div><strong>Crab Ravioli with Pistachio Pesto Cream Sauce at Il Carpaccio Cucina Italiana Iloilo</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px"><span class="fr-img-wrap"><img src="https://news-workbench-api.abs-cbn.com/api/upload-raw/20241003111024/Crab%20Ravioli.jpg" class="fr-fic fr-dii" alt="Photo by Jeeves de Veyra" style="width:960px"/><span class="fr-inner" style="text-align:left"><em>Photo by Jeeves de Veyra</em></span></span></span></div><p>This unassuming 20-seater restaurant hidden in Iloilo was a great find for Italian food. The winner was this ravioli generously stuffed with crab meat topped with rich pistachio cream sauce with the nuts being flown in from Italy. As is, the sweet nuttty sauce made this almost like a dessert. But paired with a white pinot grigio as recommended by owner Antonio, the fruity brightness just balances out the rich crab and sauce for a great bites.</p><p>Do check them out on Instagram (@ilcarpacciocucinaitaliana). Well worth the visit if you&#x27;re in Iloilo.<em>— Jeeves de Veyra</em></p><div><strong>Guimaras Wheel </strong><strong>at </strong><strong>La Meza de Kultura</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px"><span class="fr-img-wrap"><img src="https://news-workbench-api.abs-cbn.com/api/upload-raw/20241003111024/Guimaras.jpg" class="fr-fic fr-dii" alt="Photo by Jeeves de Veyra" style="width:960px"/><span class="fr-inner" style="text-align:left"> <em>Photo by Jeeves de Veyra</em></span></span></span></div><p>This could have been named mango five ways. Chef Ariel Castañeda of Richmonde Iloilo made this striking palate cleanser for the culminating dinner of the Megaworld Hotels and Resorts F&amp;B council. This was Guimaras mango jelly infused with dragon fruit jam, bignay, kasuy bits, calamansi rind, and tultul shavings on each of the &quot;spokes&quot; of the wheel. The result is mango with a different note in each bite.<em>— Jeeves de Veyra</em></p><div><strong>Kamote Cue at Toyo Eatery’s Papi Jepe Ihaw-ihaw</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:500px"><span class="fr-img-wrap"><img src="https://news-workbench-api.abs-cbn.com/api/upload-raw/20241003111024/Kamote.jpg" class="fr-fic fr-dii" alt="Photo by Cyrene de la Rosa" style="width:500px"/><span class="fr-inner" style="text-align:left"><em> Photo by Cyrene de la Rosa</em></span></span></span></div><p>During the last Papi Jepe Ihaw-Ihaw pop-up at the Alley at the Karivin with Har har Chicken Singapore by Chef LG Han, I discovered the best tasting kamote cue in town by Chef JP Cruz of Inato. It’s not the usual kanto version we grew up with as it’s not sliced nor fried. But, more just skinned/peeled, and roasted on the stick kamote after most likely brushed with an extra flavorful yet light basting liquid with just the right amount of sweetness that enhances the natural sweetness of the kamote. I still regret just ordering a stick.<em>— Cyrene de la Rosa</em></p><div><strong>Coffeescotch Chips at</strong><strong>RGie&#x27;s</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px"><span class="fr-img-wrap"><img src="https://news-workbench-api.abs-cbn.com/api/upload-raw/20241003111024/Coffescotch.jpg" class="fr-fic fr-dii" alt="Photo by Jeeves de Veyra" style="width:960px"/><span class="fr-inner" style="text-align:left"><em>Photo by Jeeves de Veyra</em></span></span></span></div><p>Joining biscocho and butterscotch as must-bring-home pasalubong from Iloilo are Coffeecotch Chips from RGie’s. It was a toss-up between the Almond Butterscotti (think thicker lengua de gato) and the Coffeescotch Chips. The latter won out in the end because of my preference for coffee and the almost-meringue sugary smooth finish with the crisp. Priced at P75 per 100 gram pack.<em>— Jeeves de Veyra</em></p>

<p>This foodie list includes food finds from Solaire North, 717 Deli, Anvil Manila and even in Iloilo.</p>

This foodie list includes food finds from Solaire North, 717 Deli, Anvil Manila and even in Iloilo.

The best things we tasted in September 2024

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The best things we tasted in September 2024

ABS-CBN News,

JC Cailles Lo,

Cyrene de la Rosa,

Jeeves de Veyra

Published October 03, 2024 07:45 PM PHT

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Updated October 03, 2024 08:21 PM PHT

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