Babe for Food: June 2013

6/25/13

Serenitea in Cebu

Even if I'm a food blogger, I'm not one to join the bandwagon of fads in the food industry. And we all know milk tea has been all the rage this year but you barely see posts of these on my blog. Well, i think that explains itself. Dont get me wrong, I'm no hater. I'm just not as crazy about it. However, I do like milk tea cafe's because they're great alternative hangouts when your favorite coffee shop is full.

Serenitea is said to be the pioneer milk tea cafe in the Philippines. Seems like it since I first heard of it in 2009, way before milk tea was in the limelight. I've heard nothing but great comments about their tea but believe it or not, it was only last month during their grand opening when I first tasted their milk tea.

Serenitea's first branch was in Manila in 2008 and now has over 23 company-owned branches in and outside Metro Manila, including their first franchised outlet in Cebu City. They started operations here since last March with an open area setting. They then opened an indoor, air-conditioned extension last month at their grand opening. Their indoor area is furbished with plush couches and comfy chairs. It can accommodate up to 30 people and outlets are available for charging gadgets or laptops.

Their menu offers a wide variety of tea mixes to choose from. If you have a hard time choosing, the helpful staff give you suggestions or you can take your pick from their Top 10 list. I actually visited them the night before the grand opening to get the actual experience of a regular customer.

Okinawa Milk Tea is their best seller so I chose that without the pearls to really taste the milk tea itself. It was definitely a treat, something different for once, from the usual Wintermelon favorites in other milk tea places. It felt light, not overwhelmingly rich yet substantial. It also did not leave an unpleasant bitter aftertaste. The customer service was also great. The staff were accommodating and I like the organized set up of the shop wherein ordering and claiming are separate.

On the day of the grand opening, Serenitea gave out free JUMBO upsize for every order of drinks from their Top 10 list the whole day. My eyes definitely went JUMBO to see such a big container that one's hand could barely hold. It was 1 liter big! But this size is exclusively available for if you book special occasions at their outlet.

This time, I got the fruitea -- Cranberry Green Tea w/ Perilla (basil seeds) at 50% sugar level (my default sugar level). Again, I was not disappointed. The drink was so refreshing, it easily became my favorite. And I was so amused by the perilla seeds that floated in the middle of my drink. It was my first time to taste them. I thought it would be impossible for me to finish my huge drink but eventually, I had an empty cup in my hand. It was so refreshing, sip was followed by another sip unconsciously, almost like a reflex.

I sandwiched my fruitea with my fellow bloggers' milk teas. I noticed that the black pearls (sago) they serve are smaller than the usual ones from other milk tea cafe's. Personally, I prefer that because then I don't have to chew so long. It gets tiring, y'know. Makes me feel like a goat or cow chewing on cud, no offense. My friends prefer the regular-sized pearls though.

JUMBO milk teas: (from left) Sinjin of libotero.com's Wintermelon Milk Tea w/ pearl and nata, my Cranberry Green Tea w/ perilla, and Angeli of foodiecraft.com's Okinawa Milk Tea with pearls

The new indoor area was launched by the franchisee and partners of Serenitea Cebu:

(Center) Juliet Herrera, owner and general manager of Serenitea Cebu, with her business partners Chloe Ong and Francisco Bernardo

Their indoor area is definitely a serene place to stay for some good milk tea and company. I actually like staying here when I can to work on the blog. The modern minimalist interiors create a liberating atmosphere for the mind although it's not exactly a place to chat with friends because it can easily be heard by others around. It would be best for studying and online work. :)

Though I'm no milk tea junkie, Serenitea won me over with their blends. I found out that what truly makes them stand out is that they are the first and only milk tea shop in the country that uses a "teaspresso" machine. That means each order of tea drink is freshly brewed to ensure the service of qualiTEAS (see what I did there?). So, if you wanna make sure you get fresh milk teas, this is the place to go. Their wifi here is fast, too. ;)

Serenitea

Podium Level, Calyx Centre, Cebu IT Park,

Salinas Drive, Lahug, Cebu City 6000

Operating Hours: Sun - Thurs 11 am - 12 mn

Fri - Sat 11 am - 1 am

Contact: (032) 236 3228

For updates and more information, just like, follow, or visit their social media accounts:

Facebook: Serenitea Cebu Official Facebook Page

Twitter: @iloveserenitea

Website: www.iloveserenitea.com

"To know Cebu, eat Cebu! :D"

oink oink,

Babe for Food

- your BFF in Cebu dining! :)

6/16/13

Queueing at The Lasagne Que

Pasta, specifically spaghetti, is a common staple in most restaurants and cafe's. Ironically, lasagna is a rare sighting or when available, often ends with disappointment. Is it really so hard to do justice to this mistreated charmer?

Just less than two weeks ago, a young lady started making lasagna her business and since she did, her orders have been queueing in nonstop everyday. Thus, her business name -- The Lasagne Que. She got this idea because it's one of her family's favorites and she noticed the scarcity of good and affordable lasagna.

The Lasagne Que is currently home-based and delivers to locations within the city. They offer five different sizes of pork lasagna:

Solista (good for 1-2 person) - P95 (minimum order 8 pcs for delivery)
Per Quattro (for 4 persons) - P350
Per Otto (for 8-10 persons) - P800
Per Diece (for 10-12 persons) - P1,000
Per Setici (for 16 persons) - P1,500

Only the Solista serving requires a minimum order for delivery. The rest of the serving sizes can be delivered individually.

I had the privilege of sampling the Solista serving. The first bite was so inviting but soon after, it was getting so rich. So then, for me, it was definitely good for two persons. And for the price, it was more than worth it.

The pasta sheets were cooked just right and the pasta-filling ratio was also balanced. The cheese was the main component for the richness of the dish and the taste is perfect for Filipino taste buds -- sweet yet savory.

Here's a photo of the Solista serving beside my phone as a size basis.

For orders, just contact 0922 677 8364 and like their Facebook page for updates. Orders must be made two days ahead.

6/14/13

Cebu Secret Chows: All Spice Bistro

I used to live in Guadalupe (around five years ago) and back then, there really wasn't much decent dining places around other than Dong Juan, CnT, Mooon Cafe, Aranos and Domeng's, or the regular lechon manok along the streets at night. But with the trending home-based restaurants popping up around the metro, it would only be a matter of time until you find at least one home resto in your neighborhood (do I hear a squeal?).

Guadalupe is one of the original neighborhoods that is home to humble home-based resto's that have grown to be big commercial ones -- such as Mooon Cafe and Dong Juan. There must be something about 'Guada' soil that nurtures these little 'shrooms… Okay, I'm getting off track. But I guess it has something to do with both resto potential factor and Cebuano palate upgrade (to more adventurous) -- the resto's have been consistent with their service and food quality that word gets around and people are willing to lose their way just to visit the place.

One unique resto recently joined the bandwagon in Guadalupe, right across CnT. All Spice Bistro is owned by two friends who have both had international culinary stints -- Chef Francis Ed Saberon and Chef Chad Mercado of Las Vegas. Chef Ed was part of the first batch of students at AICA here in Cebu and graduated top of his class. Chef Chad is a Fil-Am who took culinary education at Le Cordon Bleu and has worked in several prestigious kitchens such as Bobby Flay's resto. Despite that success in Las Vegas, he fell for Cebu (a Cebuana, rather) during vacation and decided to settle down in Cebu and work with his partner, Chef Ed. Together, they continue the passion to serve dishes with depth in flavor.

All Spice Bistro has a simple setting with a tinge of Spain seen in the black and red colour scheme but their menu is composed of rich Spanish and Tex-Mex dishes, all created from scratch.

It was my first time to visit a resto that has sort of like a foyer at the first floor than the usual immediate dining space. A wooden staircase leads to the main event where pictures of paintings (a painting in a picture) streak the walls.

On this floor, the space is divided into an air-conditioned room and an open dining setting. We stayed in the air-conditioned room since summer's humidity still loomed in the air even at dusk. The air-con room has a mini bar and a flat screen tv. All the black and red around me made me feel like this is a place where matadors unwind. :D

Our friends did the ordering so I was excited to be surprised by the dishes that were to come.

What better way to be greeted by a resto than through it's food. The first of many was the chowders. These had a pleasantly thick, creamy consistency but the bread bowl just didn't seem to have that slightly crisp and chewy texture I wanted. Maybe it had cooled off while we were busy probing with our eyes and taking photos of it. I enjoyed the clam chowder though. I could taste the clam essence in the thick liquid and the clam meat were cooked just right. It definitely gave us a warm welcome.

Seafood Chowder P140

Tejano Beef Chili P160
Stewed Angus beef with three kinds of beans and melted cheese

I am pretty particular with how shrimps/prawns are cooked. These should be perfect (same goes for eggs!). Gambas is one of the dishes I enjoyed since my childhood (mom's cooking) -- whether al ajillo or a la marinara -- so I'm picky when ordering this at a resto. Whenever I do, I expect to be pleased. It ruins the rest of my meal (since this is usually eaten as an appetizer) unless the main course saves it. Theirs, however, was one of the best I've had. Perfectly sweet and tender shrimps swimming in olive oil with garlic and chili. My partner and I even finished the sauce by pouring it on our rice (*insert evil gluttonous smirk).

Gambas Ajillo P140

It was a first for me to see a quesadilla served with an egg on top. The tortillas were evidently homemade and so were the sauces that dotted the surface. This was one of my favorites here. Nothing makes me happier than seeing a perfectly cooked egg. :D

Chicken Fajita Quesadilla P140

Callos, along with gambas, is another childhood favorite of mine. I was truly impressed by their version because it was tender and... just perfect! This was a nostalgic piece for me. Definitely my favorite dish here. :D

Callos a la Madrilena P160
A traditional Madrid style dish with beef and tripe, served with rice.

Paella Valenciana P340

The lamb caldereta was a tad too strong for me but the chef explained that he intentionally wanted to keep the strong flavor of the lamb because "if you want to mask the taste of lamb, you should be getting another kind of meat then." Good point. Take it from the chef then.

Caldereta de Cordero P160
A Moorish-Spanish lamb stew with potatoes, carrots and chives served with rice.

I love our beloved MOLMOL -- the creature that's both fish and bird but can't fly. Haha. Okay, that was lame. But yes, ze parrotfish is a glorious piece of fillet especially when seared. In this case, it was coated with flour but I loved the pesto sauce and mixed bean mash that came with it. It's a fish dish that's heavy enough to share! This is definitely a meal worth coming back for. Nom nom!

Seared Parrotfish P220
Pimenton spiced parrotfish (mol mol) with a three-bean sauce *with a choice of side

And finally, the beef. This was another masterpiece -- a glorified beef stroganoff. I could taste the white wine and the creamy sauce was not overwhelming after a while at all. A dish to die for, for both sexes. Highly recommended on your visit! Yes, because I know you'll be running to All Spice after a glance of the photo. :p

Grilled US Angus Beef P280

All Spice looks like a promising resto and is definitely a place to go to for some Spanish cuisine -- affordable and tasty. I'd love to see and taste how they'd do lengua if they added it to the menu. :D

BFF's Picks: Seafood chowder, Gambas, Chicken Fajita Quesadilla, Callos, Seared Parrotfish, Grilled US Angus Beef

All Spice Bistro

1311 V. Rama Avenue, Guadalupe (across CnT lechon)

Cebu City 6000

Contact: 0917 707 4569

Operating Hours: 11 am - 12 mn daily

Price range: P120 - P340 per dish

Facebook: AllSpiceBistro

"To know Cebu, eat Cebu! :D"

oink oink,

Babe for Food
- your BFF in Cebu dining

6/11/13

Cuisine of the Century

Tomorrow, we not only celebrate the 115 years of freedom that was bought with a price -- the blood of our fellow countrymen -- but also, the undying cuisine of our heritage. There's no better place to celebrate this national event but at the Marco Polo Plaza Cebu, Miele Guide's 5th Best Restaurant in the Philippines, as Cafe Marco's Culinary Journey brings us to the comfort of home where we can have as much of lola's cooking with Cucina del Siglo (Cuisine of the Century). Cucina del Siglo showcases perfected recipes passed on from generation to generation with the guidance of culinary guru Ms. Jessica Avila, Marco Polo's outstanding F&B consultant.

The media launch for this, of which I was invited to, required a Filipiniana chic dress code. I literally went on panic mode but I know mom always has something for me to borrow. FYI, my mother dear is the original Lady Gaga. She has an outrageous wardrobe, accessories and shoes collection that I believe Lady Gaga only copied from. I usually prefer a casual fashion sense but this event encouraged me to dress up because they were raffling off an overnight stay for two at the hotel to the best dressed guest. Well, I'm always up for a challenge so I took my chance.

Wrapped up in an abaca top and a full length golden skirt with matching accessories, I marched up to the feast that awaited me (and the other guests). It was a melodic welcome with Cebu Normal University's choir at the grand staircase of the lobby.

Ms. Jessica Avila with the CNU choristers in the backdrop

Ms. Jessica Avila, the humble and honorable woman, never fails to credit the culinary team that she works with at the Marco Polo. I've also worked with these guys as an intern here before and they really are a great team. They are the running force of Marco Polo's delectable dishes.

Ms. Jessica Avila with Marco Polo's Culinary Team

So... What do you think of my outfit? :D This photo was taken by the F&B Manager himself, Mr. Stephan Wieprich. I'm honored! :)

There are a lot of heartwarming, nostalgic dishes you'd enjoy in this spread. I personally loooved the pancit luglug, rellenong manok, bacalao and pinakbet!

Pancit Luglug

Bacalao

Pinakbet

And of course, a Cafe Marco visit is never complete without a serving of their malicious cookies. :D

Malicious Cookies

I forgot all about the suspense of the prize for the best dressed guest with my little feast. And lo and behold, I went home a winner!!! YAY! Thank you so much, Marco Polo! I'm treating my parents with it. They chose two best dressed guests. The other prize went to Ms. Chinggay Utzurrum. And since they also liked two other guests who dressed for the occasion, they gave out malicious cookies as consolation prizes to two other ladies.

the babe with Doyzkie and Reymond Buenaviaje of iluvcebu.com and Marco Polo's marketing heads, Ms. Manna Alcaraz, Ms. Yumny Mariot and Ms. Kyra Cabaero

Catch Cucina del Siglo at Cafe Marco from June 7 - 16! For inquiries and reservations, call 253 1111 loc 8245 or email mpplaza@marcopolohtels.com. Visit their website at www.marcopoloplazacebu.com. For real time updates, like their Facebook page at facebook.com/marcopolocebu or follow them on Twitter at @5StarInCebu.

6/7/13

New Executive Chef and Pastry Chef at Waterfront Mactan

The crude perception of people for chefs is that they are usually "under-educated"; understandable, because it is after all, only considered a vocational skill. Anyone can be a chef, regardless of college degree. In fact, a lot of executive chefs were formerly stewards (not flight stewards, this kitchen term is for dishwashers) and a lot of them never had formal education for the field. With all due respect, experience almost always proves to be a better teacher than the books -- best example would be our own mothers and grandmothers who always seem to effortlessly whip up magically good food from their own home kitchens. There are, of course, chefs who actually went to culinary school or have a degree or something but later discover or realize that their heart belongs in the kitchen. Bottom line is, chefs are not to be intellectually underestimated just because some of them don't carry college degrees.

I had the honor of meeting the new Executive Chef and Pastry Chef of Waterfront Mactan when I was invited for lunch. It was my first time to visit the airport hotel and try their buffet at Cafe Uno.

My interest peaked when I found out that the Executive Chef, Stephen Del-Amen, holds a degree in Nutrition and Dietetics. Finally! Someone who went along the path that I'm trying to pave for myself! Not to my surprise, the mindset we have in common is favored to thriving in the kitchen contrary to the stereotypical RND (registered nutritionist and dietician) who works in a hospital or gym. He applies his degree on the dishes or menu that he creates by considering the nutritional factor for these. Now, isn't that a plus for the guests at Waterfront Mactan? They won't have to worry as much with their food selections at the buffet or even room service. I definitely noticed this in the lunch buffet we had, especially at the appetizer section. I particularly enjoyed the red rice salad.

Of course, let's not forget the delectable desserts that complete a meal. These complements are created by the Pastry Chef Neil Vaño, who was a Service Associate under the leadership of renowned Pastry Chef Gabriel Garcia. True enough, I saw traces of Chef Gab artistry in his desserts at the buffet. And of course, they not only look good, but they taste good as well. I find it intriguing (and I'm a bit jealous) that most acclaimed pastry chefs are men. I mean, real men. Machismo and dainty tasty pastries don't seem to go hand in hand but it sure does work after all. Cue in Cake Boss! I've read once before that studies have shown that men are apparently more creative than women. So, don't be surprised to find architects or engineers in the pastry kitchen.

from left: Executive Chef Stephen Del-Amen, Pastry Chef Neil Vano

With this new tandem at Waterfront Airport Hotel & Casino Mactan, the gastronomic offerings are sure to be interesting. Waterfront Mactan also has an affordable and convenient Pastry Package for pastries to be ordered for meetings and gatherings. Pastries & breads range from only P25 - P120 nett! Discounts can also be availed for a minimum order of:

20 pieces - 5% off

21-30 pieces - 10% off

above 30 pieces - 15% off

*Orders must be made 24 hrs before pick-up date.

For more information, log on to www.waterfronthotels.com.ph.

Waterfront Airport Hotel & Casino

1 Airport Road, Lapu-Lapu City,

Cebu 6015 Philippines

Contact: (63 32) 340 4888

(63 32) 340 5862

Email: wahc@waterfronthotels.net

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