I have finally found the fudgiest, chocolatey-est brownies in Manila and it’s all thanks to my new friend Anna Gamboa who brought her tasty leftovers to Relik’s Trivia Tuesdays which I go to every week. She brought it for other people but my curiosity got the best of me so I braved up and asked for a taste. Angels rejoiced with me when I had that first bite and I immediately asked if I could order a box of it. Good thing her friend accepts orders and a week later, my whole family is raving about this chocolate dream called Triple X Boozed-Up Brownies.
Triple X Boozed-Up Brownies (photo from Casa Luna website because we forgot to take photos)
If you want a death by chocolate, folks, this is it! All I know is that it’s so fudgy, it has chocolate chips, salt, and a hint of rum. Maybe there’s some sort of magic involved too. It’s also best eaten out of the fridge. If you’ve tried Bucky’s brownies, walang binatbat yun and my chocoholic sister gets into total bliss when she eats this. There is a big price difference compared to Bucky’s though. A box of Bucky’s with 2 big slabs of brownies costs only P300 while a 16-piece box of Triple X costs P880 (this is the friendly price so mention Karen Ang or Dementia Foodista when you order to get a discount) but don’t let the price deter you from these divine squares. Trust me on this.
I also got to try Casa Luna’s Nutella-stuffed Brown Butter Sea Salt Cookies from Anna. I’ll order a box of it next time.
39 Marilag St. UP Village
I haven’t been updating my food blog mainly due to laziness. I still do eat out a lot but I don’t want to be bothered with taking photos of what I’m eating. There are and will be exceptions, like this post.
I’ve dined at Madison’s Bistro Moderne several times and although most of their food isn’t spectacular, there is one exception for me and that is their Speck and Goat Cheese Mousse (P550), an appetizer made of goat cheese mousse, truffle scent, apple mustard chutney and walnuts.
Speck and Goat Cheese Mousse
As you can see from the photo, it is just 7 pieces of speck which you might think is too expensive for its price. Well you are right but if you want to indulge yourself, I highly recommend you try this. The goat cheese isn’t pungent nor malansa, the speck is bacon-y, and the chutney with walnut gives it a good texture and taste. Paired with good red wine, this appetizer is a real winner.
Unfortunately, you wouldn’t have your fill from just this and I’m sorry to say that I didn’t enjoy Madison’s main course offerings.
Madison’s Bistro Moderne
G/F EDSA Shangri-La Hotel, Garden Way, Ortigas, Mandaluyong City
Tel. No. 631-4675
Learn to make delicious ramen from your own kitchen along with other Japanese dishes as master chef Seiji Kamura shares his tips and secrets at The Maya Kitchen on February 15, Saturday from 10am to 2pm.
Chef Kamura will demonstrate the following:
Miso Ramen is a chicken or pork broth with miso, lard and sesame for a thick, sweet and hearty soup. The thick, curly noodles are topped with spicy bean paste, butter and corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame seeds, white pepper and chopped garlic.
Hiyashi Chuka are cold noodles served with thin omelette strips, boiled chicken, cucumber, boiled bean sprouts, tomatoes and pickled red ginger and wakameÂ seaweeds
Chachu or Japanese asado is tender, slow-cooked, marinated, stewed pork belly that can be served many ways. Chef Kamura will pepare Chachu Salad with Sesame Dressing.
Tonkatsu is pork cutlet breaded and deep fried until golden brown. Katsudon is the familiar rice bowl with panko coated pork cutlets with a sweet, savory sauce.
Chef Seiji Kamura has made the Philippines his home. He is regarded with high esteem in the local culinary scene and has been cookbook author, culinary consultant and chef demonstrator.
He has penned two cookbooks with The Maya Kitchen entitled Japanese Cookbook for Filipino and Secrets of Japanese Cooking. He attended the Tokyo Cooking Academy and trained in Lyons, France.
Chef Kamura will also conduct the advanced cooking workshops in Japanese cuisine scheduled for February 12, 13 and14 (Wed-Fri) from 10am to 2pm which will include appetizers of Sushi, Sashimi and Gyoza; fried dishes of Tempura, Nabe cooking or Hot pot cooking and Japanese cold desserts of homemade ice creamÂ and others.
Other classes for the month of February are: Basic Culinary, February18-21(Tue-Fri), 9am-1pm; Basic Baking, February 25-28 (Tue-Fri), 9am-2pm and Cake Decorating, February 26-28 (Wed-Fri), 9am-2pm.
For more information, log on to www.themayakitchen.com or e-mail email@example.com or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8FÂ Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108.
Just You and Me
A Valentine Cooking Class at The Maya Kitchen
The couple that cooks together, stays together. Find love in the kitchen as The Maya Kitchen features a couplesâ€™ cooking class on February 1 and 8, Saturday, 1-5pm. Only limited slots are available.
Guest Chef Martin Algarra of Chateau 1771 will conduct a cooking workshop with hands-on, featuring a delicious 4-course upscale dinner that includes Hand-Made Parmigiano Reggiano Ravioli with Napolitaine Sauce and Grilled Vegetables, Pan Seared Chilean Sea Bass with Balsamic Reduction, Provencal Tomato, Chorizo and Lentils, Squash Puree, Seared U.S. Beef Tenderloin with French Beans and Mushroom Marsala Sauce and Strawberries Mille Feuille.
For more information on other course offerings, log on to www.themayakitchen.comÂ or e-mail firstname.lastname@example.orgÂ or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8FÂ Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108 / Mobile No. +63947 835 2290.
I just saw this on Facebook. I love Sugarhouse’s cakes and I haven’t been to one for the longest time. I’m heading over after the Christmas rush! I hope Concorde or the Turtle Pie is included in the promo.
Available in Sugarhouse Glorietta, Greenhills & Robinsons Magnolia. See you there!
– Only at Sugarhouse Glorietta, Greenhills and Robinsons Magnolia
– Valid until Dec. 31, 2013
– 10 cakes/pies to choose from!
– Available every day, anytime of the day.
– Children below three (3) feet eat for free.
– Strictly no leftovers, no sharing and no take-out
– Not valid in conjunction with other promos or discounts.
Tis the season when Bizu comes up with their themed Christmas goodies. This year is an encore of last year’s Nutcracker Christmas. The Rudolph, a Christmas chocolate ornament ball with crĂ¨me caramel filling and a moist chocolate brownie base, is back. So are NoĂ«l Fruit Cake which is made of Valrhona chocolate, pecans and dark cherries and Christmas Carrot and Walnut CakeÂ which is topped with rich brown butter cream cheese.
The seasonâ€™s masterpiece is Bizuâ€™s Grand Carousel. Reminiscent of Caroussel de la Tour Eiffel in Paris, it is filled with classic butter cookies, crisp tuile, luscious chocolate-covered pretzels and crunchy caramel popcorn. Wind it up and hear a captivating tune.
Chestnut CakeÂ is a combination of chestnut cremeaux, moist speculoos cake and caramel glaze topped with chestnut cream.
Melchor Croquembouche is a grand tower of profiteroles filled with pastry cream dipped in white and dark chocolate. Choose between an 18-inch tall croquembouche with 130 cream puffs or a 12- inch tall croquembouche with 60 cream puffs.
The Cheese Tarts are smooth and dense mascarpone cheesecake over flaky puff pastry is available per piece or in a lovely box of six.
Also included in this year’s Christmas offers are Bizu’s Chocolate Nut Butter Spreads, creamy and smooth combinations of chocolate and nut flavors with a hint of sweetness and a touch of saltiness. They come in 4 flavors: Hazelnut Milk Chocolate Butter, Macadamia and White Chocolate Butter, Almond Roca Butter and Pistachio White Chocolate Butter.
There’s also the Pot de CrĂ¨me. The soft French crĂ¨me comes in four flavors: Madagascar Vanilla, Dark Chocolate, Burnt Caramel and Sugar Free Gianduja Hazelnut.
Bizu also has gourmet popcorn in the following flavors: Salted Caramel; Dark Chocolate, Almonds and Pretzel; and Pistachio, White Chocolate and Macaron.
The dessert shop came up with new ensaymada variants for the season: Queso de Bola and Chorizo, Italian Pistachio and White Chocolate and Cheese RollÂ join the traditional Dark Chocolate, Almond Praline and Classic Cheese.
For your Noche Buena you may order the Yuletide Pork Crown Roast, a festive circlet of juicy chops with a hearty stuffing of apples, chestnuts and sausages. Bizu’s signature Ten-Hour Roast Beef Belly will also surely please your family. Their Whole Turkey Roast is all plump, juicy and golden brown and comes with a signature stuffing of apples, chestnut and sausages with a duet of gravy and cranberry sauce. A perfect addition to any Christmas dinner and party is the Baked Salmon Rockefeller, a baked Norwegian salmon layered with creamy spinach and topped with parmesan mornay sauce. Complete the celebration with Chicken Liver PatĂ© and Smoked Salmon and Caviar for the appetizers.
To order, email email@example.com or call 845-0590 to 93. Â Visit Bizu Patisserie branches near you. Greenbelt 2 (757-2498), One Rockwell Tower, (478-7755 or 779-5044), Greenhills Promenade (724-2498 or 726-2496), Alabang Town Center (809-2498, 772-1917, or 772-1918), St. Lukeâ€™s Global City (823-6621) and Le Petit Bizu Robinsons Magnolia (467-0670).
Check out http://www.bizuchristmas.com. Bizu is also on Facebook (http://facebook.com/ilovebizu)Â and Twitter (http://twitter.com/bizuph).
I’ve only been to Cafe Shibuya once but I must say that I am addicted to their Original Shibuya Toast (Baby P145, Regular P175), a toast the size of a rubic’s cube served with vanilla ice cream on top. The heavenly bread oozes with butter. It is fluffy and soft on the inside and crisp on the outside. I also tried their Nutella Toast (Baby 195, Regular P245) which is shibuya toast with nutella and almond slices. It’s good but nakakaumay. I much prefer the simplest they have which is the original. Besides the toasts, I also got me the Below Zero Chocolate Frapper (P155) made with Ghirardelli Chocolate. I didn’t like the drink at that time because it lacked chocolate and sweetness. I suggested to the waitress that they add more chocolate to the drink and she said she’ll relay it to the owner. I hope they improve the drink because it has a lot of potential. But then again, maybe I’m the only one who complained.
I’ll definitely frequent Cafe Shibuya even if it’s far from my place. I wish them much success so they will open more branches soon!
Original Shibuya Toast
Below Zero Chocolate Frappe
UP Town Center
Diliman, Quezon City