A Wok to Remember

         I wonder why Chinese take-out isn't as popular here in Cebu as it is in other countries like the U.S. and U.K. Is it because Siomai sa Tisa is dotted along almost every street corner? The most prominent Chinese take-out we get in Cebu is probably Dimsum Break. 

         But wouldn't you want quality Chinese food at home like what you'd get in an upscale Chinese resto at fastfood price?

         Finally, Choi City makes their bestsellers more available and affordable as set meals called Executive Meals. These executive meals are exclusively available through their new delivery extension, Wok Out. 

The Return of the Grand CHOInese Eat All You Can

            Choi City is the first and only Chinese resto in Cebu I've been to that has divine dimsum. I declare this resto to be a Chinese outlet right out of a hotel because the service and food quality are at par with hotel standards. 

         Choi City offered a shabu-shabu and dimsum eat all you can last year and due to public demand, the two favorites in Chinese cuisine are back for the feasting at the same price -- P398! Such a reasonable price for such a grand feast! When I say grand, I mean GRAND. Expect to find 11-15 kinds of impeccable dimsum! Anyone on a Chinese craving spree can indulge in this grand feast until June 1, 2013. The feast is inclusive of bottomless iced tea, unlimited jasmine rice with a special sauce and dessert!

       If that's not grand enough, Choi City also gives you a chance to win an iPad mini whenever you dine during the Grand CHOInese lunch promo.  

        

            Choi City is now also available for catering needs for any special occasion. There's no other reliable caterer for the perfect dimsum and Chinese cuisine you want for special occasions, especially for Chinese clans in Cebu. With the same great service and food Choi City brings from the resto to your occasion, you can be assured of a smooth and successful reception or party.  

              Choi City catering ensures that they serve quality food by going the extra mile of cooking on site. Both host and guests can then enjoy freshly cooked, warm food the way it should be. Chinese New Year is right around the corner so book that catering now to experience the best of Chinese New Year on a plate! 


*photos from Choi City


Choi City Seafood Restaurant
South Arcade, Banilad Town Centre (BTC)
Banilad, Cebu City

Contact:  (032) 239 0800, (032) 239 0999

Facebook: ChoiCitySeafood
Twitter:  @choi_city 

The Philippine Master Chefs at the Marco Polo

                September flew by so fast and now it’s time for the next theme of Marco Polo Plaza’s Culinary Journeys at Café Marco. I am proud to say this is my most awaited event of the year at the Marco Polo. This is because my local culinary icons, celebrity chefs father and son tandem, Chefs Gene and Gino Gonzalez are back! They are the guest chefs I look forward to most every year because I’ve personally watched them live in action in the kitchen when I was an intern. They are the heavyweights in the culinary industry, having several awards as individuals and with their restaurants. Not surprisingly enough, they never fail to pull out some magic from their sleeves every time they’re here.

(from left) Chef Red, Chef Gino and Gene Gonzalez, Chef Toto Erfe 

                This year’s theme is Culinary Impressions of China. Common as it (Chinese cuisine) sounds, don’t be prematurely disinterested just yet. It’s not traditional Chinese cuisine (not that it’s bad) but an adventurous contemporary take, making you feel like you’re dining with an emperor. With the Philippine Master Chefs Gene and Gino Gonzalez, anything they get their hands on is a spectacular show for the eyes and a party in the mouth. It’s their 6^th visit but their tricks never get old! :D

                I’ve never had a complete and perfectly satisfied culinary journey at the Café Marco as this. And by that, I mean smooth sailing from appetizers to dessert! Here are some of the gems I had a taste of in the buffet:

APPETIZERS

Chilled Tofu with Century Egg

                   Slices of soft silk tofu swimming in a broth with century egg and topped with a beautiful medley of pork floss, chopped cilantro and an edible orchid, "Dancing Lady". This melted in my mouth and slid down my throat like I had a spoonful of fairy dust. And what's more awesome is, it's low in calories! Oh yesss. :D  

Seaweed Salad with Century Egg 

                       Three kinds of seaweed of which I could only identify guso (that thick branched seaweed), with slivers of jellyfish -- my favorite Chinese cold appetizer. The textures were playful, having smoothness, crispness and chewy.   

Cold Spicy Noodles

                      Probably the only cold "palabok-like" noodles I ever enjoyed, with strips of pork belly. It was a substantial and creamy noodle dish.  

Lechon with Chive Cake



Ox Tripe Salad

DIMSUM

Red Curry Dumpling and Pork & Lemongrass Dumpling

                 Both dumplings were heaven in the mouth and matched perfectly with their dipping sauces. The pork and lemongrass dumpling went with the sweet and sour Vietnamese vinegar dip (right side on the sauce plate) and the red curry dumpling which was soupy like xiao long bao went with the raspberry soy dip. I wouldn't stop popping these in my mouth if I had a bottomless stomach.          

MAIN DISHES

Wok Fried Beef with Wolf Berries

                  Tender slices of quality beef with a rich, savory sauce. Again, if I had a bigger appetite, I'd have more. 

Boat People Noodle

                    I don't have much clue about the name but this was also really good. The shrimps were fresh, sweet and easy to eat. 

DESSERT

Asian Marshmallows (Coconut and Green Tea)

Asian Crème Brulees (Coconut, Green Tea, Ube, Muscovado)

Mandarin Orange Roll

                 Would be interesting to throw some of those marshmallows into a cup of hot chocolate to jazz it up. And the orange cake, oh wow, it looks so luscious yet it isn't an irritable sweetness at all. It's a light chiffon cake with a balanced flavor and aroma from the oranges; a must have! 

                  I've said it already and I'll say it again -- I enjoyed every single dish of Chef Gene and Gino's creations. Even if I was quite late for the buffet, with only a few minutes left til the closing time, none of the dishes seemed to be degraded with exposure time. 

            That's not even the complete menu. There will be a variety of dishes from Chef Gene's menu as the promo runs along the week. You don't wanna miss this. Culinary Impressions of China will leave a lasting impression of invigorated palates on anyone who gets a taste. Catch this from Sept 28-Oct 7. 

the babe with (from left) Chefs Gino and Gene Gonzalez and Toto Erfe

Café Marco

Marco Polo Plaza Cebu

Cebu Veterans Drive, Nivel Hills,

Apas, Cebu City 6000

For reservations:     (032) 253 1111 loc 8353

                              mpplaza@marcopolohotels.com

Follow them on:

Twitter -- @5StarInCebu

Facebook -- facebook.com/marcopolocebu

You can also visit their website for ongoing promos: www.marcopoloplazacebu.com

“To know Cebu, eat Cebu!” :D

oink oink,

Babe for Food

-  your BFF in Cebu dining! :)

Choi City: Hong Kong in Cebu

      Chinese food may be common and easy to find but if you want the best, Choi City Seafood Restaurant is the place to be. Now that Choi City is in Cebu, Hong Kong is just minutes away from wherever you are in the city. 

        I've heard that Choi City has excellent food but is expensive. This remark was what  has been hindering me from trying this resto. To my surprise, I was recently invited by the resto for dinner and I was privileged to invite family and friends. I invited my dad and two of his closest friends, Tito Mark and Tito Nic, so they could experience what I usually enjoy during blog invites. :D 

the babe with the dudes
(from left) Aaron Go, relative of the franchisee, Tito Nic, Tito Mark, and Dad

        Like most typical Chinese restaurants, the dominance of red meets the eye. The sincere and warm welcome of the staff make you feel comfy in such a classy ambience (talk about a revolving chandelier!). No wonder celebrities like to frequent this place. Annabelle Rama was right across my table that night. 

first floor

gorgeous revolving chandelier!

         A shabu-shabu set was prepared on my table. Before the shabu-shabu platters were served, the first dish they offered me was their Roast Layered Pork. Succulent, tender cubes of meat with a considerably thin layer of fat and a tasty crisp skin met my palate. This was accompanied by a mustard sauce.

         This was followed by their signature dish, the renowned Xiao Long Bao, which I've been hearing about. The only and last time I've eaten this soupy meat dumpling was when I was in Xiamen,China back in 2005. It was one of my indulgences there and the memory of the taste and texture lingers. The reunion with this dish after so long was just invigorating.  

roast layered pork, shabu-shabu set and xiao long bao

Roast Layered Pork

the renowned dish: Xiao Long Bao

               To refresh my palate throughout the meal, I was offered their Tropical Coolers which came in choices of 5 flavors: Pink Lemonade, Orange Sparkle, Tropical Delight, Coconut Fizz and Banana Fizz. This special beverage offering changes every two months for that interesting appeal and is only P99. I took the recommendation of the Coconut Fizz. It was a pleasant surprise to find that it wasn't overwhelmingly sweet like most shakes. It had a gentle coconut flavor and colorful gulaman (jelly). Now that's a quality shake. :)  

             And finally, the shabu-shabu came; two platters with raw/fresh vegetables, glass noodles, dumplings and soup balls in one, and a variety of meat in the other. The broth is first brought to a boil before adding the substantial components for them to cook quickly and properly. You can create your sauce or have the waiter assist you to make it according to your preference, whether you want it spicy or salty or whatever.  

1) Cover the pot to make the broth boil sooner. 

2) Add whichever components you want....

3) Cover the pot again to bring to a boil and wait for your meat and vegetables to cook.

Then you get..... This! Scoop some soup and whatever contents you want into your bowl.

         I loved the shell-less crab claws! This was definitely special. I couldn't get enough. Though I'm no food expert, I can say the broths were very flavorful. There were two kinds, a light-colored one that was probably chicken or vegetable based, and a darker one that was probably pork or beef-based. 

           Choi City's shabu-shabu is actually EAT ALL YOU CAN for only P398 per person! With quality broth and what the platters come with at a reasonable price, that's one irresistible deal! It's served for LUNCH daily until Sept. 30. Really, take the chance. I craved for it right the next day. ;)

          The new fried rice was also really good. It was neither too dry nor was it distinctly moist either. It had a balanced ratio of rice to mixed add-ons. The dudes enjoyed this. Definitely a perfect match to the shabu-shabu. :D

               And as if the food wasn't enough to stuff me, the jovial and accommodating Manila-based Managing Director, Jay Tan, offered me some live seafood as well! What a feast it was. Since my dad and his friends had to leave early, I invited a few friends to help me finish the food. 

             The live seafood offered to me were steamed garlic rock lobsters and fried sea mantis. Rock lobsters, I love; but the sea mantis (my first encounter of such creature) looked like some huge sea roach to me. I still dared to try it of course, and I found that the meat was actually like that of shrimp -- sweet and tender. 

             And for dessert, I was given Coffee Jelly. I'm not the biggest fan of jelly or gelatin-based desserts but this was exquisite. Definitely the best coffee jelly I've ever tasted. The sweetness was just right and the coffee wasn't overwhelming. 

               After having (more than) our fill, we were toured in the first floor where the aquariums of the live seafood were. All the seafood here are imported and yes, I had to see the live version of that sea roach mantis. They're actually kept in mineral water bottles (i think) because they tend to fight each other.

the sea roach mantis :))

               It was truly a memorable dinner for me and I enjoyed ALL the food so much. It's been a while since I've had fine authentic Chinese/Cantonese cuisine. And I'm sure their extensive menu still has more delectable dishes to offer. The secret of this resto is their imported chefs from Hong Kong, led by Executive Chef Siu Bing, and of course the impeccable service. 

from left: Ms. Kim Mahidlawon (Executive Assistant), the babe, Sheena, Barry, Ejay and Rachel

                The resto may not look like it but it can actually accommodate 500 guests; approximately 200 in the first floor and 300 on the second floor. The second floor has function rooms which can individually accommodate 12 persons but collapsible walls can conjoin these rooms to accommodate up to 200 people. They even offer free use of audio-visual equipment and they can customize your menu to suit your taste preferences and budget. 

Who says Hong Kong is far away? It's closer than you think. ;)

Choi City Seafood Restaurant
G/F South Arcade, Banilad Town Center (BTC),
Banilad, Cebu City

Contact:  (032) 239 0800/ 239 0999

Operating Hours: 11 AM - 2 PM, 5:30-9:30 PM   DAILY

Like them on Facebook: www.facebook.com/choicityseafood 

To know Cebu, eat Cebu! :D

oink oink,

Babe for Food

- your BFF in Cebu dining! :)

Siknoy

     If I could open a restaurant, I've thought of naming it Chinoy for Chinese and Pinoy cuisine - the two most popular cuisine in the Philippines. Apparently, a new restaurant opened at the J Centre Mall this year and it is named Siknoy. So much for my idea. Haha. 

     Dad told me about this and J Centre has been a frequent hang out since it's nearby our residence. We usually have dinner at McDonald's there but this time Dad wanted me to check out Siknoy. I'm supposed to be avoiding rice for dinner but I can rarely resist rice with Chinese food. 

nice, bright and clean :)

     It's a noodle house but I had Fish Fillet w/ Taosi (black beans) rice topping and siomai. Good thing I had my sister to share the food with. Saved my diet a bit. 

View from my table: A mirror reflecting the kitchen and an oriental designed mural. 

fish fillet w/ taosi rice topping and siomai

     I was actually impressed with the serving, especially the siomai. It was the biggest siomai I've ever seen! Haha. It was also pretty lean and tasty. The fish satisfied my spice level preference and I was so glad they didn't use Cream Dory which is unusual for most commercialized resto's these days. They used lamon-lamon. The serving was well worth the price as well. 


     With a seating capacity of more or less 50 people, the place and menu actually brings to mind a more serene Mandarin Tea Garden (at SM) and it tastes better than Dimsum Break!  


Good service, good food, clean and comfortable ambience. That's Siknoy for you. A simple yet satisfying place and meal. I'm definitely going back. :) 


Expenses:
Fish Fillet w/ Taosi rice topping - P 85
Siomai - P 65


Total = P 150  (not bad at all!)


Siknoy is located at the 2nd floor of J Centre Mall, A.S Fortuna, Banilad.

xx

Babe For Food

-your BFF in Cebu dining! 

The Real Philippine Master Chefs and CS # 10

Hello foodies!   


     This is quite a lengthy post but trust me, it's worth it. And hey, I've been away too long, don't you think?  Enjoy! ;)


    It all started back in 2009, when I was a culinary intern at the Marco Polo Plaza Hotel. I had the opportunity to meet and work with celebrity chefs father and son tandem Gene and Gino Gonzalez and their sous chefs Lawrence Zafra and Toto Erfe. I assisted them with a VIP dinner with the theme "East Meets East Kaiseki Dinner" and I was so inspired by these guys because their genuine passion for food and cooking were radiant. They specialize in Asian cuisine though not limited to that alone and I definitely learned a lot from them and always do whenever we meet. I'm proud to say that it is they who sparked my deeper interest in Asian cuisine. Having watched them groove in the kitchen with their masterpieces, I already felt like I went by Asia in a blur. Everything  they made looked really authentic. They are the real deal, unlike most of the flashy poser chefs you see on TV nowadays with their fancy knives, shoes and jackets but only want media attention. You know what I'm talking about.

from left: Sous Chef Ramil Espanol, me, Chef Toto, Sous Chef Leo Montemayor, Chef Lawrence Zafra, Chef Gino and Gene Gonzalez

      If you don't know him, Chef Gene is a multi-awarded and greatly accomplished man dubbed as the "High Priest of  Nouvelle Philippine Cuisine" by Fodor's Guide for South East Asia, has received a Ten Outstanding Young Men Award for culinary arts and founded several important organizations for the introduction of Philippine cuisine globally just to name a few. This great man has a lot on his belt. So if you haven't heard of him, better check him out. He also writes for Manila Bulletin in the food section published every Thursday and has written several books as well, including a helpful cookbook series on Filipino cuisine. Together with his son Gino, they run a school called Center for Asian Culinary Studies (CACS) with campuses at Manila and Davao and soon to open in Cebu! They are the real master chefs of the Philippines, having traveled, worked and studied in several prestigious institutions abroad yet remain genuinely down-to-earth and oozing with passion. If I go on, you won't finish reading this post til tomorrow. :)

Chef Gino and Chef Gene at the Marco Polo on their 5th year now

     So since I met them, a friendship developed and I'm still mesmerized to this day how it all happened; how I got to know and stay connected with these awesome guys. They're like superheroes for me. It's been 3 years! My, what a breeze it was. Since they're regular guest chefs at Marco Polo, they come over every year and they never miss to inform me everytime they're in town. We'd make sure to meet at least once out of the few days they're here. And they also leave me souvenirs everytime such as books that they wrote plus a short hand-written letter for me in the first page. Makes me squeal deep inside whenever I receive one from them. My collection of these is definitely priceless. :)


Here they are:

from Chef Gene and Gino since 2009 :D

Chef Gene's artwork that he also gave me in 2009 made from concentrated espresso

his letter at the back of the art :D

   This year, I decided to treat them to dinner at one of the ultimate secret dining destinations I discovered in town. At Colon. Actually, my dad was the one who found this. It's a small simple Chinese restaurant found in a tiny street at a corner just a few meters past the Cathedral; a genuine hole-in-the-wall. It's called Mingnan Chinese Cuisine and I fell in love with it the moment I tasted they're food. It serves authentic Chinese cuisine owned by a Chinese couple who both work in their business. The husband cooks while the wife is the cashier. And their only son has the best job -- EAT! Haha. Cute. I found that this place was already popular to the Chinese community though. It is located at Corner Plaridel Ext., Osmena Blvd. Along Legaspi St., past the Cathedral. 

     So I met up with the chefs at Marco Polo 7:30 p.m. and we all took a cab together all the way to Colon. Yes, these guys are cool like this. Knowing them, they really love food tripping and they're hardcore. They actually went to a lot of the places on my list within the few days they spent here. I've been on it for 4 months now and I haven't even covered half of it yet! 


     Anyway, back to the adventure. I asked my dad to order our dinner earlier that day so when we arrived, the lady owner already knew what we wanted. The place is merely a 20-seater and is usually packed during lunch when workers or even students would flock over and grab a meal. One thing is, you can be stuffed with a meal worth only Php 50 which already includes more than a cup of rice, a main dish and a vegetable side dish. They actually do not have a menu which is cool because you can order anything you want a la carte and they can make it. So it's totally customizable! They have live fresh seafood in aquariums and you can choose from these and tell them or ask them how it should be cooked. What we had that night was good for almost twice our number but we all finished it. We were 5 and I think our spread was good for 8. Sitting at the same table with these guys and dining with them felt like a secret union of great chefs hovering over a good generous meal and it was really surreal for me just being with them. Excuse my excess gushing if you will. ;)

their aquariums with live seafood for your picking

Feast your eyes on what we devoured:

steamed shrimps

homemade fish ball soup

the bigger balls have pork in them. yum!

they're best seller. i don't know what it's called though but it's spareribs cooked like a crossover of adobo and humba. :)

seafood and tofu hotpot

sauteed baby clams - they're favorite among the dishes

sizzling eel - 2 thumbs up for me! :D

Of course, we can't miss the traditional Chinese pancit canton. This is comfort food for me.

Last but not the least, we had diwal (angel-wing shells) steamed with garlic and scallions.
This was heavenly. Best I've tasted so far, even compared to the ones I've had at Bacolod. Juicy, fresh, sweet and soft. <3

     All this was about Php 1,700 inclusive of a  couple of drinks. We finished all this but I'm sure this was good for 8 people the most; very affordable for authentic Chinese cuisine, even better than what you get in the malls.

from left: Chef Gene, Chef Gino, Chef Toto, Chef Lawrence and the author :)

     After stuffing ourselves with everything on the table beyond satisfaction, the chefs wanted to treat me for coffee and dessert. I suggested La Marea for the mochi ice cream and warm brownie cups. We went to the Crossroads branch and got ourselves some coffee, green tea and mango mochi ice cream (i looove! totally obsessed with these.) and warm brownie cups. I had an Irish Coffee but it was more of "Irish whisky with a little espresso" according to Chef Gene. Lol. That shot could hit you. 

MOCHI ICE CREAM!!!

mango mochi ic with a little food styling by Chef Gene :)

my fave! green tea! :)

their famous warm brownie cup <3

budbud cabog

budbud cabog out of the leaf wrapper
This was really good. My mom loves budbud cabog and this is my favorite kind of budbud. :)

different warm brownie cup flavors

    La Marea tweaked their interiors and it's quite nice. They already have a 2nd floor with a little wine bar. We stayed up there.


     That night definitely went by so fast. I was still dazed til the next day that I had such a wonderful dinner with them. They just make me feel so welcome to be with them and I'm really blessed and grateful to have known them and become their friend. 


"CHEF, WE'RE READY NA!!!" :D   
      
Hope you enjoyed this. :)


photos by: Gino Gonzalez

- Babe For Food -

your new BFF in Cebu dining :)