Bob Marlin: Naga's Best Crispy Pata

Bicol may be associated with a lot of things.
The Pili Nut. Churches.  Mayon Volcano. Sili or Red Chili Pepper.
And of course, wakeboarding.

Wakeboarding -cool!

Just in case, you're wakeboading at CamSur, which is about 8 to 10 hour drive from Manila,
 Don't fail to drop by Bob Marlin
The name may sound Jamaican but Bob Marlin Grill serves up delicious Filipino food.
Who knew that the best-tasting crunchiest pork trotter, aka Cholesterol Heaven aka Crispy Pata was found here. It was so good we ended by eating at this place for 3 straight days.

This place is foodie haven and the service is good, the prices reasonable.

Best Crispy Pata in Naga!

 Just look at how they fried this thing. The meat is falls-off-the-bone tender, the crackling crunch of the skin is just pure heaven. And when you dip in soy sauce with onions. Boom! Hello, delicious

fried to perfection

smoked eggplant with tomatoes

Kare-kare - beefy and the sauce is just right

Hope they open in Manila soon.

Bob Marlin
5 out of 5 spoons for the Crispy Pata
Magsaysay Ave Naga City
Camsur Philippines

Chinese Menu Translation Fail

I love China.
The first thing I look for is the menu.
And I see this.
Bon appetit!

So that's where the fish grows

No wonder it's not as smooth

.

I can't stop staring at them

Beware: these noodles stick

Cow + river = Cowabunga!

On a Roll with Chef' Chris' Roll Up Pizza

Last night, we were at Paco again trying the delicious Panizzas of Chef Chris Locher and we were not disappointed. Place was packed, we didn't have reservation but we were able to get a table fast. Service at this place is impeccable, though there are times that the servers might forget a few things but it was understandable. I was surprised that they have changed the names of the Panizzas. It's now called roll-up pizza. (C! still uses Panizza though)

We ordered the Original Baby, one of the new creations with sirloin steak,
fried artichokes, tomato, mushrooms and gorgonzola

Original Tinlou aka Kristina

arugula +alfalfa sprouts image courtesy of my sister

We also ordered the Tinlou which reminded me of the old Kristina.
The pizzas were good as usual. We had fun rolling as well as eating them.

Moving on, we had some Frutti Di Mare Pasta, which was spicy I loved it
and their Homemade Sausage. It was good a meal, but why I wonder why
I didn't take took the photo op with Chef Chris when he came out to check on the
other table.

pumpkin soup P200

Here's an updated menu featuring the new names of the Roll Up Pizzas

ORIGINAL TINLOU
bacon, ham, caramelized onion, sun dried tomatoes and mushrooms

ORIGINAL ANTONIO
smoked salmon slices, fresh mushrooms, tomato and basil

ORIGINAL PAOLO
parma ham slices, artichoke, assorted mushroom and sun dried tomatoes

ORIGINAL VERENA
tomato and white truffle oil enhanced cheese sauce
topped with scallop, prawns and sun dried tomatoes

ORIGINAL PACO
fine slices of herbed chicken fillet, smoked bacon, portabello and golden mushrooms, capers and slices of kalamata olives

ORIGINAL GOD FATHER
spicy chorizo, anchovies, thyme and peccorino cheese

NEW ……. ORIGINAL Di TONNO …….
tomato enticed cheese sauce
preserved tuna, black and green olives slices, capers, anchovies and fresh coriander

NEW ……. ORIGINAL MAMA ROMA …….
parmesan, basil, crispy guanciale and one whole egg with cream

NEW ……. ORIGINAL BABY ……. 
 Fine slices of roasted sirloin, fried artichokes, tomato, mushrooms and gorgonzola

NEW ……. ORIGINAL AURA …….
 Tahini enhanced cheese sauce with bits of roasted lamb, kalamata,
mushrooms and artichokes

NEW ……. ORIGINAL MARY …….
Ham, bacon, sautéed spinach with garlic, tomatoes and mushroom slices
PhP770.00

NEW ……. ORIGINAL CINQUE ……. 
 Five salami spell heaven on earth
napoli, calabrese, galbano, de oca, tripo fino


My Kitchen by Chef Chris
1032-34 Belen Street, Paco, Manila 
(02) 521 2371

Project Pie MYOP (Make Your Own Pizza) Now Open

Ever wanted to make your own pizza while you wait?
At the Project Pie, your pizza is customized, from toppings to sauce. Want peanut butter with your onions? Check. Want to top with all kinds of meat plus 4 cheeses til you can't even lift your pizza? Check. No matter how much toppings you choose, all you pay is Php 285. Conceptualized by James Markham, Project Pie has branches in San Diego and the Vegas strip and is the first international franchise to open in Manila

 

Project Pie is one of the first wave of restos that opened at Blue Bay along with Mcdonalds and others. This is across Blue Wave, Macapagal Boulevard. And you enter from Pasay, Edsa going to Mall of Asia.

The place was full when we came here. I can't help but notice a rowdy bunch of college students who have "taken over" the place and the photo booth by the corner. We were fortunate we were lined ahead of them. Anyway, as you're queued, they hand you a piece of paper/ menu slip where you see your options. You can either order a pizza with preset ingredients or customize as you go. I can't help but notice how cool is their dough making/ stamping machine. (Err... its gonna be total chaos if that machine breaks down)

There are set pizzas with either white or red sauce.
We settled for one with "set" ingredients and had one customized with bacon, canadian bacon, mozarella, parmesan, shrooms and caramelized onions. Pizzas arrived fast and was not oily. In fact it was crunchy but there was some bubbling at the crust (which I learned from my Shakeys days was not the right way to serve pizza) I'd say they have really good thin-crust pizza which reminded of... Shakeys. I heard they have the same owners. But this one's better. (Naman!)

This one has BBQ chicken, onions, mozarella, bbq sauce

Olives + Bacon + Canadian Bacon + Pepperoni + Pineapples

this one has bacon, canadian bacon, pepperoni, pineapples, parmesan, mozarella and caramelized onions

Dessert Pizza anyone? Banana and Nutella = Delicious P145

Winner of Pizza of the Month for March, #8 on the Menu
Half-white half-red, all good

For beverages they have China Mist Iced Teas and Del Monte juices plus soda.

Try Project Pie at Blue Bay
across Blue Wave in
Macapagal Boulevard
Pasay City

Parking is free.

Going...going...gone: Wildflour "Cronut"

Tiramisu - the best-tasting cronut at Wildflour

Heard that Wildflour Bakery will stop making its famous "Cronuts" or croissant doughnuts on January 31, 2013, which is a few weeks from now. Wildflour started a "cronut" craze when they came up with their own version of the flaky croissant doughnuts which led to long lines daily at their Podium and Fort stores. According to their FB page, they said "like the show F.R.I.E.N.D.S., we’d like to quit while we’re ahead." So here we are trying to record the time of passing of the famous cronut, and of course we will have some before they pull the plug, thanks Wildflour!

Lolo Dad's: A farewell tribute in pictures

Lolo Dad's served their last plate on Dec. 30, 2013.
The ancestral house/ fine dining restaurant was survived by their loving
Chef Ariel Manuel and their staff of chefs, sous chefs, waiters and crew,
each one wanting to give you the best possible plated meal comfortably
tucked in the middle of maddening city of Manila.

Families will miss a night memorable get-togethers topped by a superb meal, while grooms-to-be has one less ace up their sleeve. A truly romantic evening of indulgent pleasures for couples and friends that has seemed to be there for yours is lost forever.

Goodbye and thank you, Lolo Dad's, your finely done gustatory delights will surely be missed and reminisced about, and your super high prices will be epic. Quirino cor Taft Avenue, Manila without the never be the same again.

To the good people behind Lolo Dad's, take a bow.

See the open kitchen when you dine at this table

Chef Ariel Manuel at Work

Lobster Bisque espresso

Chilean Seabass, one of the best I've tried

Dungeness Soft Shell Crab

lemon sorbet to cleanse the palate

Kurobota Pork Confit with Risotto

Seared Black Cod

Mango Terrine with Ice Cream

Star-shaped beignet or a French doughnut

Passionfruit Pannacotta

You're eating what? Kain Manila's Guide to Pinoy eats

Manila is a melting pot of different flavors. Spanish, Chinese influences are evident in the food, and there are gems to discover at the corner of the street. Here are some common and uncommon food items to start your food advernture, Manila style.

Pinaupong Manok – it’s actually a traditional way of baking a chicken, by placing a whole chicken inside a claypot or palayok and allowing its juices to simmer , the chicken looks like its “seated” hence the name “pinaupong manok” 

Pinaupong manok (image from foodrecipefetish.blogspot.com

Kilawin - Raw meat cooked in vinegar, most probably fish, sometimes its goat meat  
this is the Philippine version of ceviche

Kilawing Tanigue image from recipe.foohta.com

Papaitan – literally something made bitter, it’s actually a stew made from the innards of a goat (kambing) the soup may be colored green due to bile (yep, it has pancreas). This can be found in small eateries that specialize in goat meat or "kambingan"

Papaitan is an acquired taste (image from culinaryschools.org

Pares – literally means a pair, its tender beef stew paired with steamed or fried rice. You can find a lot of Pares places near Espana, Manila one of the most famous places is Jonas in Mayon Street, Quezon City

beef pares image from ph.she.yahoo.com

Jonas has the best pares. image from lucidbabble.wordpress.com

Pata – it’s a hind leg of pork so when its Crispy Pata its fried pork trotter/ hindleg (this is the best thing that happened to pork) The best Crispy Pata places for me: Bob Marlin's in Naga, Bistro Remedios, Barrio Fiesta, Gerry's Grill in that order

Crispy Pata - Delicious image from explorephillipneshq.com

Pangat – Is fish cooked/ stewed in vinegar sometimes just calamansi or Philippine lime,
be warned as this dish is very tart and eating it can be an acquired taste as well is also known is sinaing in other regions
in Tagalog slang its reheated food or leftover

Pinangat na Pampano image from islakulinarya.com

Sinampalukan – something cooked in tamarind sauce

Bulalo – This is beef shank and marrow soup, boiled for hours, the soup is served in a big bowl with chunks of beef and bones with the marrow. While the Italians grill the part of the marrow and spread it to tast, We Pinoys prefer to eat the marrow by slightly shaking it from the bone and dipping it in soy sauce, bulalo is best eaten with a lot of rice. This dish is sure to induce a cholesterol heavenly high after eating, so please be warned

In Tagalog slang it may mean leftovers collected from the garbage because of its "marrow-like" appearance

Notable Bulalo places include R and J, near Mandaluyong City Hall and Batangas where this dish is known for. Gerry's Grill also has a mean bulalo 

Tutong – it’s the bottom part of the cooked rice in a pot that is sometimes burnt like “rice krispies”

Tutong epbites.blogspot.com

Ampao – These are rice crispies sweetened with arnibal or caramelized brown sugar/molasses

The name "ampao" denotes hollow in the middle and wrapped in paper. Comes in different shapres and sizes since most regions have their own version

Comes from the Hokkienese term angpao which is red paper envelope and contains money, given usually during Chinese New Year

Ampao from cebu image from everythingcebu.com

here's a variation sold in Manila. image from Edgie Polistico

Maruya –Banana fritters
sold mostly by street vendors

image from bubblews.com

Sarciado – cooked with a thick tomato sauce, other variations may come with egg as an additional ingredient

sarciadong tilapia image from bubblews.com

Ginumis – A dessert made of tapioca, or sago with coconut milk and panutsa, or course grade brown 

sugar, the dessert is served with shaved ice and pinipig or “toasted rice crispies”

ginumis image from tripadvisor.com,sg

Isaw – barbecued innards either of chicken or pork much like Japanese yakitori but this one can be found in sold in the streets.

isaw

Sinugba – This term traces its roots from Cebu, meaning broiled

image from panoramio.com

Sutokil – It’s a coined Visayan word, the three syllables stand for 3 different cooking processes, sugba, grill, tula stew and kilaw, cooked in vinegar. You can experience this in Cebu, featuring the seaside restaurants in Mactan City

A Sutokil in cebu