By Any Other Name Would Smell as Sweet: Rose

Have you ever been to one of the sushi restaurants that arrive to you via conveyor belt or in little sushi boats that meander slowly by, hoping to catch your eye?

I've been to a couple in San Francisco, and the concept is quite quaint. 

Now if you have never been to one, you can come to Rose to check out what I'm talking about. This very cute idea only works if the sushi found on the boats look appealing to eat. In fact, in the other restaurants I've been to that have this concept, the dishes are priced per color. For example, the gold plate is the uni sushi, the red plate is the ikura, so on and so forth. So at the end of the evening the server simply counts how many of each color you ate and adds it all up.

Rose's interiors are very simple: everyone sits around a big table where the boats pass by. This makes it difficult to talk to your friends across the way.

The problem with Rose is none of the sushi on the boats looked appetizing. The owner said they replace the sushi every 20 minutes but since no one ate the sushi off the boats, they kept circling around. Instead, I ordered off the menu: uni sashimi. It was very tasty.

I love edamame (soybeans to you folks!) and they had one on their menu with dynamite sauce. I decided to try it and got this:

The sauce was quite spicy and left a residue on my fingers after eating it - definitely not first date food! To wash down these interesting appetizers, we ordered some watermelon sake, which was pretty yummy.

The truth is, the menu wasn't very interesting to me. My friends who had gotten there before me had already ordered some dishes and I did enjoy the salmon dish with ikura on it but since I had salmon for lunch that day I didn't feel like having a whole salmon to myself. So I ordered the tuna tataki with their Rose sauce.

I did not enjoy the Rose sauce very much - it was spicy when it should have not been. I expected something more exciting, such as a ponzu something or other. Alas, I was left disappointed.

So finally, I ended this ordinary meal with dessert- salted caramel ice cream, which turned out to be extremely delicious. 

If you want to see little boat meander along which happen to have so-so sushi on it, then you can try Rose. Otherwise, come for some sushi off the menu and the watermelon sake.

Rose
The Grand Hamptons Tower
31st Street between 1st and 2nd Avenues
Bonifacio Global City
Tel +0917.597.2573

The Whole Enchilada: Achiote

Seems that the dining scene at Power Plant Mall and in Rockwell in general seems to be heating up.

Literally, that is.

The newest kid on the block is Achiote, a Mexican restaurant opened by Robby Goco. It has that easy-going vibe much like the other restos he's opened such as Ristras and Charlie's Grill and Grind.

A full house- but then again, not that hard to do

Seems like Filipinos can't get enough of Mexican! Though there are other restos that I love for their nachos, potent margaritas as well as the people behind it (cough, cough, Chihuahua), I do love me an enchilada and unfortunately Chihuahua doesn't have that on its menu yet. So of course when I saw enchilada on the menu, that's what I ordered. Humans are creatures of habit.

But before that, the was guacamole that beckoned in a margarita glass. Of course, that had to be ordered as well, along with a healthy dose of chips.

The avocado was fresh and the guacamole nice and chunky. I don't like pureed avocado for my guacamole. The flavor was pretty darn good too.

Now for mains: I got one enchilada with a spicy marinated chicken and the other with carne asada. All smothered in salsa verde. With black bean on the side and the cilantro rice. Just look at that bad boy!

It has everything good. Like what Joey Tribiani of Friends said: It's got sour cream: Good. It's melted cheese: Good. It's got salsa: Good. It's got yummy fillings, tasty beans and rice: good, good, good! Well, the rice was ok. I do prefer the original Mexican rice. You know the phrase, "The whole enchilada"? Well, it is quite filling and so, in this day and age of choosing the right carbs to put in your tummy, I opted not to finish the rice.

They have a number of other dishes to try too: tortas, or sandwiches; ceviches of all kinds of seafood; burritos; quesadillas and different kind of tacos. Here are their usual hard shell tacos, topped with a healthy dose of more avocado. This was filled with carnitas.

I find it difficult to eat hard tacos so what does one do with hard tacos?

Make taco salad!

Te-kill-ya station

All in all, Achiote has a good variety of Mexican dishes that make you come back for more. The serving sizes are pretty big enough to share and the price range is affordable.

Now if someone would make frozen strawberry margaritas as good as Chevy's in San Francisco, than that would be perfect...


Achiote
G/F Power Plant Mall
Rockwell, Makati City

Lunching light at Sugi

We were planning our first girlfriend's lunch for the year and couldn't decide on the option of restaurant.

One friend was preggy.

One friend was on the Cohen diet.

Another friend was on a break from the HCG diet.

Another friend wanted more options than just shabu-shabu.

Me? I was still on the seafood diet: when I see food, I eat it! (Don't hate me.)

So we all decided on Sugi in Greenbelt, where everyone knows your name if you're a regular. They'll even know how to prepare the dish the way you want it!

We saw Ines there and she greeted us Happy New Year and treated us to the yummy special for the month, the Kaisen Salada. It was fresh with its sashimi of salmon, tuna and white fish, along with yummy crunch greens and orange roe. (Thanks Ines!) Sugi has always been very good at offering new items on their menu.

January special: Kaisen Salada

After all that binge eating in December, I wanted healthy, yet filling seafood dishes. I ordered two of my favorite sushi:

Uni and Ikura sushi

I learned to eat ikura or salmon roe sushi while I was living in LA. There was a place called Sushi Sasabune on Sawtelle Boulevard that served only the freshest sushi of the day, and you weren't told beforehand what you were going to eat. All of the dishes were pleasant surprises and I this was the first time I learned the art of kaiseki. From then on, I was in love with the orange, glistening eggs that pop with flavor in your mouth when you bite into them. 

Now, I need carbs to be happy - I don't care what Mr Atkins or Ms South Beach or whoever says they are bad for you. I ordered ten cha soba just because I love the flavor of the green tea soba noodles paired with the crunchy ebi tempura. And I love dipping sauces! This came with TWO! 

I honestly can't eat more than 3 tempura in one sitting otherwise I start to feel sick. Remember that Saisaki promo, eat all you can tempura? My uncle could down 30 of them...that was then...

Best to make reservations when you eat here. I believe that Sugi is the most successful restaurant in all of Greenbelt 2. It must have good feng shui! :)

Sugi

Greenbelt 2

tel +632.757.3678

Dear Ol' Dad: Lolo Dad's

Happy New Year!

I hope that 2012 brings new hope, joy and happiness in your lives!

I'll begin the year with a post on a good, old favorite, Lolo Dad's Cafe in Malate.

The original open kitchen concept

Anyone who's in the know will say "No contest" when you compare the original Lolo Dad's in Manila with the Lolo Dad's Brasserie in 6750. Though I've eaten at the latter only once, I've eaten at the original several times on truly special occasions and can safely say their attention to detail and the consistency in cuisine of Chef Ariel Manuel reigns supreme.

Furthermore, the place is tucked into a discreet garden and it is never too full so that you get the privacy and service you deserve.

Check out this homemade butter, served with your choice of fresh, homemade bread. I swear, I could devour this whole thing.

Their oysters are beyond delicious. They usually serve the fresh ones by the piece with a special lemon granita - which I love - but this time they served it with a salsa. I had oysters at a 5-star hotel and they weren't as fat nor as tasty as these. How can that be?

Here's their salad of lobster and prawn, big enough to share. The seafood was cooked to perfection, as always. Tasty portobello and feta add to the flavor.

The sorbet in a smoking brown teapot  is another signature style of Lolo Dad's. Always makes for a good picture, good enough to blog haha.

Lolo Dad's was also one of the pioneers in giving you many choices of the same ingredient on one plate (think: foir gras terrine, pan-seared and the like). This main course of Black Angus beef tenderloin is served with beef cheeks topped with a slab of foie gras and offered with a side salad and a very pretty garnish.

The wine list here is limited but well-suited to the dishes. When it comes to going to a resto for a special occasion, Lolo Dad's comes to front of mind always.

Happy 2012! May all your champagne wishes and caviar dreams come true!

Lolo Dad's Cafe
899 President Quirino Avenue corner Leon Guinto Street
Malate, Manila
tel +632.522.2941
www.lolodadscafe.com