Getting Cozy with Kuya J

Kuya J's has long been in my Cebu Secret Chows list back when it was a little home restaurant in Capitol. It breaks my heart when a Cebu Secret Chow spot moves on to join the "commercial bandwagon" before I get to write about it as it was. I'm just selfish like that. However, at times, when it proves to be the right direction for them, I move on and feel happy for their progression.

Leaving its original nook in Orchid St., Capitol Site, Kuya J's has branched out to Escario St., SM City Cebu, and most recently, SM Consolacion. 

I was invited to their SM City Cebu branch last month but just the night before, I had dinner at their Escario branch for a high school reunion where I had a taste of their Crispy Catfish, Crispy Pata, Sinuglaw, and Baked Scallops. I enjoyed everything and was curious to see if the quality was the same in the SM branch. 

 Kuya J's in SM City Cebu took over the space that was formerly Goldilock's. The restaurant has a modern Filipino design and markedly comfortable seats. I was led to their function room to join the media and bloggers for dinner. 14 dishes awaited us, most of which were new on the menu, and these came simultaneously to our tables. Boy, were we in for a treat.

For appetizers, the Chorizo Dinamitas, Lumpia Presko, Tokwa't Baboy,  Baked Scallops, Chicken Tagudtud, and Sinuglaw were laid out on our table. Whew! And that's just the appetizers. I don't know what will become of us if the number of entrees will exceed this. I'm not complaining though. I just feel sorry for the imminent leftovers.  

Chorizo Dinamitas
deseeded jalapeño with Cebuano chorizo & cheddar cheese wrapped in pastry wrappers, deep fried and served with garlic mayo dip

This would have to be the most interesting one. I don't normally fancy stuffed peppers but I loved the texture and flavors of this one - mandatory crispness from the pastry wrapper, heat from the chili that slowly creeps up your throat, creaminess from the cheese, sweetness from the Cebuano chorizo, and a welcome coolness from the garlic mayo dip. This is a must-order when dining here.  

Lumpia Presko
sauteed crabmeat & bamboo shoots stuffed in malunggay-infused wrapper with sweet garlic sauce

This already healthy dish is made even healthier with their version of malunggay-infused lumpia wrapper. Indulge in this nutritious morsel to lessen the guilt of engorging in the Crispy Pata that follows… because it's almost impossible not to order that Crispy Pata when you're in Kuya J's. You'll see. ;)

Lubu Filipino & Seafood Restaurant

            Funny how Cebu is surrounded by bodies of water and yet decent seafood seems to be becoming a hit-and-miss in most restaurants. Understandably, seafood is quite a pricey commodity, even more than meat already. However, this shouldn’t be an excuse for restaurants to settle for common and, most often than not, low quality seafood.

            Even more ironically, we find the more decent seafood dishes in Chinese restaurants. I am one who cringes at finding Cream Dory, that mushy-fleshed fish with a murky aftertaste, in restaurant menus. Only a handful of restaurants know how to cook this fish well enough to mask its filthiness.

People these days don’t seem to mind a long drive for some good food and scenery. Some would even drive over two hours up north for mediocre Filipino fare that you can actually get in the city. Well, finally, here’s a place that offers solace for those craving for some quality saltwater critters. And it’s not too long of a drive at all.

Lubu Filipino and Seafood Cuisine is a new addition to the restaurants in Mactan that deserve your attention. This is the restaurant that took over what used to be The Fat Lobster since November 2013. Fat Lobster or not, they sure know how to cook their lobsters! Here’s a rundown of my experience at Lubu…

             

              Finding Lubu was not a difficult task thanks to Mustachio who did his homework of location checking and offered to take me, Luis (my favorite food buddy blogs now! check it out) and Baktin Corp. there. But besides that, it really isn't hard to find because it's just along the road and in between Shangri-La Mactan Resort & Spa and Movenpick Hotel. On the left side, you will find a small commercial complex called Seaport Village. 

              The green lights that illuminated it seemed to be a go signal that drew us in. The casual setting has a beachy outdoor feel that instantly relaxed me. Though the atmosphere was laid back, I was delighted to find that the service was not one bit complacent. Our waiter was quick to notice our needs and had the initiative to recommend items from the menu.

                So, why Lubu? I had to wonder because it was quite an odd name for a restaurant. And for a Filipino resto, the name didn't sound like a Filipino term I was familiar with. Stephan, the young owner who graciously sat with us throughout the dinner, explained that it is a compound of  his surname, Luthi, and being in Cebu. Hence, Luthi in Cebu = Lubu. 

                As a custom of mine, I always ask for the bestsellers. Stephan recommended the Kinilaw na Tanguige, Pancit Canton, Lechon Kawali, and Spicy Prawns with Rum. We had everything except the Pancit Canton. And of course, a platter of rice with it.

                 Honestly, when I was looking at the menu, everything seemed to be simple fare and I kinda doubted if it was any good. However, as each dish took its turn to be presented at our tables, I was gradually convinced that this restaurant knew how to serve simplicity at its best.

Spicy Prawns with Rum  P340

                 The first dish easily impressed me. I've been particularly fond of prawns since my childhood. The jumbo/king prawns were cooked to perfection - the flesh easily pulled apart from the shell and retained its juiciness - and the sauce complemented it well. The rum in the sauce was not apparent enough but it was awesome with rice! My heart broke a little when the waiter took it away after all the prawns were gone. This dish instantly gave me hope for what was more to come. 

Kinilaw na Tanguige  P240

              Known as ceviche in Italian cuisine, their take on this Filipino version was light on the palate. The fish was cooked just right by the vinegar, slightly firm and chewy. You can also tell the fish was fresh. 

Lechon Kawali  P280

            Me ordering lechon kawali is a rare instance; I do not fancy many fried dishes. I only do so for courtesy of my company. I was glad to find that this one wasn't too greasy.  

Fried Lobster (main serving)  P950

              And now for the highlight of the meal! I'd say lobsters are the specialty of Lubu. These are offered in two ways - grilled or fried - and in two serving sizes - entree (250 g) or main (500 g).  Stephan recommended we try the fried one. It was my first time to encounter fried lobsters. I usually have them grilled with a zing of lemon butter sauce. These were served on a bed of fried alugbati, an interesting alternative for the usual fried morning glory (kangkong). 

                Let me just say, these lobsters would be the main reason you'd find yourself coming back to this restaurant. Again, these were cooked perfectly and are quite affordable for the serving size. 

Sizzling Calamari w/ Bacon in Garlic Oil   P280

            The ever inquisitive Luis was looking for something unique in the menu. He asked Stephan but Stephan couldn't seem to think of anything until Luis spotted this sizzling calamari with BACON in garlic oil. Go figure. BACON is the password to Luis' favor. 

         It was indeed an interesting one. I was expecting it to be breaded but I'm glad it wasn't. The bacon bits melded with the calamari like they were meant to be together. It definitely amped up the dish. 

          So, yes, this place is definitely a must visit especially for tourists who find themselves accommodated in Mactan hotels or for the city folks who just feel like getting away from the busy life. A drive can be therapeutic and when you get to Lubu, you are met with soothing food and excellent service.  

           As for me, that night was a night of discovery, of finally finding my wolf pig pack and finally meeting Brennan of Baktin Corporation! It was indeed a night of good food and good company. Thanks for coming with me Mustachio, Luis and Brennan! To more meals together! And thank you, Stephan, for being a gracious and generous host. :)

          GOOD NEWS for readers of this blog, too! You can get 20% discount when you dine at Lubu. Just inform the waiter or manager that you read about Lubu on Babe for Food. What are you waiting for? Get those heels kicking for some fine seafood!

Lubu Filipino and Seafood Cuisine

Seaport Plaza, Punta Engano Road, Mactan, Cebu, Philippines

Contact: 0917 610 1866 / (032) 492 7824

Store hours: Monday - Sunday    11:00 a.m. - 11:00 p.m.

Price range:   P300 - P1,000/dish

Facebook: Lubu Filipino and Seafood Cuisine

"To know Cebu, eat Cebu!"

oink oink,

Babe for Food

-your BFF in Cebu dining! :)

Golden Cowrie: A Taste of Tradition

         There seem to be only a handful of authentic Filipino restaurants around. I guess in this case it proves the theory of "survival of the fittest"; for only the taste fittest to the Cebuano palate will live on for decades (in Cebu, of course). 

         I noticed that the secret ingredient to this longevity is a heritage of recipes passed on from generation to generation, coupled with consistency. That factor of genuineness and rich history is the charm that keeps people coming back for some nostalgia fix; or, for foreigners and tourists, a taste of Cebu's heritage. 

         Golden Cowrie has been one of the established native restaurants in town that continues to draw waves of customers every mealtime. It has become part of one's list of restaurants to bring visitors to, and a go-to place for tourists who want to taste local food in a contemporary setting. They have been steadily expanding to more branches. Celebrating 30 years of Cebuano hospitality, value and flavor, Golden Cowrie and Hukad sa Golden Cowrie now have 14 branches nationwide in Cagayan de Oro, Davao, Dumaguete, Bohol, Boracay, Ozamiz City and General Santos and opening soon in Butuan and Puerto Princesa Cities.

Golden Cowrie flagship branch at Salinas Drive, Lahug

Island Grill, Officially A Restaurant

       Food courts are charmers. Whenever I step into one, my hands itch to go around and buy all the guilty indulgences my eyes get glued to (IF I have the money, of course). So, if you find yourself an easy victim of food courts like me, you'd know it doesn't always mean "cheaper" meals. But the best advantage is having a buffet-like spread with a pretty wide variety to choose from. Variety and quick meals are the key words here. From Filipino food, to Japanese, to Dimsum, to Mexican, to lechon, fries, shakes, etc., you can have a variety of these at a considerably good budget. 

Speaking of food courts, one established food court brand that has been around since 1994 has just broken into the restaurant scene. Island Grill has proved to withstand the test of time and has finally joined the restaurant bandwagon. 

         It's never hard to admire humble beginnings. Island Grill opened their first branch at SM City Cebu food court and became one of the restaurants to bring the carenderia dining experience to a higher level. From there, they branched out to Ayala Food Choices and two more branches in Davao, making home-cooked food readily available to customers in malls. Twenty years in the scene, they have gotten a stream of regular customers for their all-time Visayan favorites like Tinowang Isda, Sinugbang Baboy, Piniritong Lambay sa Bayanan, Batchoy and Binignit.  

A Filipino meal would normally be the last thing on our list of choices whenever we dine in the mall. But whenever that craving for downright homey cuisine hits us, Island Grill is probably the most affordable one with a decent dining space that allows just enough room for some privacy in comparison to noisy, crowded food courts. For more or less P100, you can have your fill! 

          Island Grill was originally owned by the parents of the current proprietors, siblings Nino and Hedy Bascon, who are of Ilonggo roots. Thus, it's not a surprise to find some hints of Ilonggo flavor in their dishes. Some recipes are even from their grandmother. 

Here are some of the dishes they have that we all know by heart:

            I definitely tasted traces of Bacolod in this chicken. Mm-mm. 

          Their La Paz Batchoy contains their homemade noodles and is taken from the original La Paz recipe. 

           This biko is one of their family recipes. I loved this. It's a blonde version of the ones we usually have and it wasn't too sweet. The balance of the coconut milk and the latik or caramel sauce made my hand mechanically keep slicing off a chunk and stuff it in my mouth. Uggghh. So good. 

Island Grill

4th floor, Ayala Center Cebu
Sm City Cebu
Abreeza Mall, Davao
SM Davao

Facebook: Island Grill

Bluewater Panglao Presents Northern Exposure with Chef Sau del Rosario

         Bluewater Maribago Beach Resort, more commonly known to Cebuanos as "Maribago" has been around since the longest I can remember. I've spent some of my childhood there and still visit probably at least twice a year. It is known to be the resort with a pond of baby sharks that they tend.

         Maribago in Mactan, Cebu is the first establishment of the Bluewater Resorts. They eventually branched out to Sumilon Island in Oslob, Cebu and fairly recently at Panglao, Bohol. For more than two decades, Bluewater Resorts made a reputation for creating a unique collection of resort properties that are professionally-run, with world-class amenities and distinctly Filipino.

         I am more than excited to share with you my experience at the young Bluewater Panglao's 2nd Anniversary on July 31. I had the honor of being invited to their anniversary celebration with the privilege of an overnight stay, transportation and accommodation expenses taken cared of. This was my first out-of-town trip for blogging! Woot Woot! And coincidentally, it was just two days before my birthday so it really felt like an advance celebration. I honestly cannot believe it happened until now. :D

         Bluewater Panglao celebrated their 2nd Anniversary with Chef Sau del Rosario as guest chef for their culinary series, Northern Exposure, where they bring the country's Northern flavors to Panglao for the locals to experience. It was a 4-day event from July 31 to August 3 with special nightly dinner buffets at the Aplaya Restaurant featuring Chef Sau's culinary creations for only P1,000 nett per person. They also offered special room rates as an anniversary treat at P8,000 nett, inclusive of breakfast, dinner and airport/seaport transfers.  

Chef Sau del Rosario

         This was my first time to finally set foot in Bohol and unfortunately, I had the worst boat ride of my life getting there. The waves were really rocking the boat and though I'm not one to succumb to motion sickness, I was more than vulnerable. However, when we arrived at the resort, I was met with fresh air and lush greenery. And the sight of the enormous glittering pool in between the deluxe rooms awaiting the guests instantly comforted me.

         On our way to Aplaya Restaurant for lunch, we walked through a beautiful garden. I loved that the resto was fronting the beach. It was during this lunch that I found out I was the only blogger amid the rest of the media guests from Manila and Cebu. We were served some of the specialties of the house such as Adobo Rice, Hinalang na Manok and Lechon Kawali. Too bad I didn't get to take photos of our lunch because I forgot (argh! hated myself for it) to charge my camera so I had to save the most of my battery for dinner. All the dishes served were excellently prepared. Each dish was top quality even if they were simple Filipino fare.

         Retiring to my room after lunch, I savored the luxury around me. It was a double bed room with two queen-sized beds, a dresser, flat screen TV, and... I have a fetish for pretty bathrooms. As soon as you enter the room, the bath tub is probably the first thing you'll notice. The bathroom had stone tiles and a slim glass panel above one side of the tub and shower to allow natural lighting during daytime. The zen design definitely relaxes one who steps into the bathroom. I also loved the modern touch on the bed that was seemingly floating. 

          After some beauty sleep, I was eager to finally meet Chef Sau del Rosario back at the Aplaya Restaurant for dinner.

 

Chef Sau is a celebrated chef in Manila, who I was only familiar with because of Selecta's Premium Gold commercial although he is the product ambassador of many other brands such as Philips My Kitchen Appliances, Elba Premium Gas Range, Globe, Samsung, Titania, Beringer Wines and Bounty Fresh Chicken. 

He is French-trained and was born and raised in Pampanga, the country's capital of gastronomy. He took his professional training in Nice, South of France, under the guidance of Michelin Chef Christian Plumail of Restaurant L'univers. He took a job in the prestigious three Michelin star restaurant Le Divellec in Paris the following year before moving to China to open Luna in Shanghai. After two years in Shanghai, he took the job as Chef de Cuisine of the famous Raffles Chain's Equinox. In 2005, Sau heeded the call from Manila and opened M Cafe, Chelsea, Madison Grill, Le Bistro Vert and Toro. Villa Cafe in Makati is Chef Sau's latest venture. He was also visible in television doing cooking shows like The Secrets of the Masters, Healthy Cravings, Kitchen Battles and the latest, Sarap to Heart.

         I've been hearing from the Bluewater management that Chef Sau is very down-to-earth and approachable. Indeed, from the moment I listened to his welcome speech, to conversing with him, he is a rare find. It’s unbelievable how humble and accommodating this accomplished man is. I’ve also read on Our Awesome Planet that he is an advocate of sustainable and organic cuisine and he is one of only two chefs in Manila to be known as a “green chef”. Having read about that perked my interest most about Chef Sau.

Chef Sau del Rosario with Babe for Food 

         Chef Sau is an extraordinary chef because he is not in it for fame or money, neither just for the passion. He is a chef for a cause. 

    

        I asked him about the sustainability of organic cuisine in the country and he narrated to me how farmers are exploited by large-scale companies that push them to mass-produce vegetables in harmful ways just to keep up with the demands. 

    So, he goes around the country with a team, educating farmers about the vital essence of organic farming and how to make this their livelihood, such as sun-drying tomatoes and packing them. He has an Eco Store where products from these farmers are sold for their benefit. I was so inspired and amazed by the heart of this chef.

          Chef Sau’s Kapampangan roots were elegantly showcased in fusion with French and Mediterranean cuisine at the dinner buffet. My favorites were his Sisig with Foie Gras, Watermelon Atchara, Salt-Crusted Salmon, Lacquered Duck, Lamb Shank Tagine and Slow Cooked Beef Cheeks in Red Wine, to name a few.

         The Sisig with Foie Gras was phenomenal and the Watermelon Atchara was literally a refreshing take on the conventional recipe. I was mesmerized by the intricacies he played with from different cuisines to put Filipino cuisine on a higher pedestal. I cannot reiterate more how inspiring and admirable this noble chef is.

          Here were some of Chef Sau's amazing creations at the dinner buffet:

Sisig with Foie Gras

Maya-maya Mayonesa -- a Filipino twist to Crab Remoulade

Lengua con Mais and Mushroom

Pork Bagnet with Paella

Lacquered Duck
(I loved the cherries and sauce!)

         And since you guys are special to me, here's an exclusive footage of the very humble and hands-on Chef Sau cooking us his Sisig with Foie Gras:

          Thank you so much, Bluewater Panglao, for letting me experience your luxurious service and delectable dishes. It was a great pleasure meeting the management and of course, Chef Sau del Rosario. Special thanks to Mr. Enrico Monsanto for the invitation. I look forward to going back with family if ever we find ourselves in Panglao. :)

For booking reservations or more information about Bluewater Resorts, 
visit their website at:

www.bluewater.com.ph

[some photos from Bluewater Panglao official photographer]


Bluewater Panglao Resort
Daurong, Danao, Panglao Island, 
Bohol, Philippines

Contact:  +63 38 416 0702

Email: panglao@bluewater.com.ph

Facebook: /BluewaterPanglao
Twitter: /BluePanglao

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. 

Max's: When Beef and Chicken are Friends

        Max's Restaurant is most popularly known as "the house that chicken built". It's been around since 1945. Having said that, their specialty is their whole fried chicken. This signature dish has a thin, crisp skin and juicy, tender meat. But that's not exactly what this post is about.

Max's famed whole fried chicken with thick BAKED SWEET POTATO FRIES! Healthy side dish!

         Max's has grown to be one of the popular fried chicken houses all over the country, favorited by families, whose menu has evolved from chicken to other popular local home-cooked dishes and even baked treats at their Corner Bakery. 

          Recently, Max's launched a new group meal bundle, dubbed as "Max's 4Sharing", that seeks to address the need of customers who are dining in small groups. Along with this, two new beef dishes -- Adobong Baka sa Gata and Beef Caldereta -- are introduced to complement their signature fried chicken. 

Beef Caldereta
(sorry it's blurry) :(

Adobong Baka sa Gata

        The Adobong Baka in Gata was interesting because it was like a beef version of Bicol Express. It was mildly spiced and had a creamy coconut sauce. I'd prefer this over the original vegetable dish. :D 

      Max's 4Sharing Meals come with (4) glasses of iced tea, (4) servings of rice and a serving of either of the beef dishes mentioned, all for P899, available for dine-in, take out and delivery. This one's for the carnivores.  

          Max's Corner Bakery, the sweet fix extension of the resto, offers a wide variety of Filipino desserts which come in convenient packaging suitable for giving away as gifts or pasalubong. The Caramel Bar is the most popular. It's not too sweet, and that attribute makes it addictive. 

worcestershire sauce, banana ketchup, hot sauce -- staple condiments for Filipino fried chicken!

       Max's also has their own line of condiments which you can purchase from any of their branches. 

      To learn more about Max's 4Sharing Meals, log on to www.maxschicken.com. You can even ORDER ONLINE! :D

Max's Restaurant

Level 1, The Terraces

Ayala Center Cebu, Cebu Business Park

Cebu City 6000

3rd Level, SM City Cebu

North Reclamation, Cebu City 6000

Twitter: @maxsrestaurant

Facebook: facebook.com/maxsrestaurant

oink oink,

Babe for Food

- your BFF in Cebu dining! :)