Light It Up! Flaming Wings

If there's something that I can't ever get enough of, it has to be fried chicken wings.  Korean, buffalo, or just plain fried, these pocket-sized dynamites are the surest way to perk up my otherwise ordinary day.  I could nibble on these members down to the bone that Bantay no longer has anything to chew on.  Maybe someday I'll grow my own wings!

And so, on a hungry drive home, there was absolutely no question when she suggested to try out another wing joint.  Flaming Wings had long stood amidst the restaurants that came and go along Aguirre Avenue, near my home.  But surprisingly, in more than 10 years that they have developed a loyal following, I had never set foot on their BF Homes branch even if it was just a stone's throw away.  Destiny dictated that I experience my first Flaming Wing encounter in a relatively newer and hipper branch along Katipunan Extension.  And so it was.

The picture says it all.

The shop was larger than the one in BF Homes, with tables also arranged out front for an al fresco feel.  The place was nearly packed that night, but luckily we found a comfortable spot near the glass panel windows.  The interiors were brightly lit and cozy, exuding a neighborhood diner vibe.  It felt a little cramped though, with the wash area literally beside a dining table.  Too bad for those seated there.

Surprisingly, they had a full-board menu, replete with pasta choice, rice combos, and even salad!  But we were here for one thing alone of course.  We quickly ordered two sets of 3 wings, with different flavors.  There were 6 flavors to choose from, rivaling that of Buffalo's Wings and Things.  Naturally, we opted for the spicier versions.

Original, 3 pieces, P147

After we placed our orders, I thought the 3 pieces were too few and too shabby.  It might not even tickle my stomach.  But when it arrived, I was delightfully surprised.  These were 3 whole pieces of wings - not the chopped up versions (the pointed part and the mini-drumstick) cooked up in some wing joints.  Although, these wings were a tad smaller than those I have tried in B.Wings and Ritchie's Diner.  The wings were perfectly deep-fried to a crisp, with the breading thin and light.  The meat was soft but rather dry.  The sauce which draped these was flawlessly tangy and had a slight kick, staying true to the original buffalo wing flavor.  Sadly though, the wings were coated too sparingly with the signature sauce.  By the time you get to the meat inside, the flavor was no longer there.  The only saving grace was that the garlic aioli dip I ordered with this was enough to rescue the lost quintessence.  Perhaps that's why the dip comes free with each order.

Wild, 3 pieces, P147

On the other hand, the Wild version amped up the flavor a few notches higher.  It had a bolder flavor, a stronger and spicier kick that tends to slowly release the pain with each successive bite.  The tangy overtones of the buffalo recipe was still present, although the spice level was overpowering.  Nevertheless, the kick was nowhere near the level of Buffalo's Wings and Things' Nuclear.  Again though, it seems they scrimped on the sauce.  I could barely taste it once I got to the meat inside.  The chicken itself was firm and thoroughly cooked, although a bit dry.  The ranch dressing we requested again rescued the wings from my total lambasting.

Flaming Wings was spot-on in its flavor, staying true to the Original buffalo tangy sensation while leveling up with its Wild version.  Strangely enough, at first bite of the Wild flavor, it tasted nearly the same as the Original, until you bite in succession and then that's when the spunk bursts forth.  I hoped that their thrifty sauce was just an aberration that night, rather than their usual mix.  It leaves me to wonder why would they scrimp on flavor when they actually have the right blend.  A few scoops of more sauce wouldn't hurt.  Some people just love licking the sauce off their fingers.  Like me.

Sipping the night away.

Nonetheless, the big 3-piece serving is enough to keep me coming back and craving for more. What with their nearest branch just a hop and skip from my home.  Hopefully, that branch serves  more sauce than the one along Katipunan Extension, which is relatively new.  Still, the latter branch deserves praise with a larger shop, more parking space, and a quieter atmosphere.  Service was prompt too.

Through the years, Flaming Wings has remained atop the battle for the best wings in the metro.  With its strategic locations across schools (rivals DLSU and Ateneo) and within swanky subdivisions, it has developed a die-hard following.  Rivals have arisen though, challenging for the top spots.  But with its refined original buffalo wing flavor and just a few minor tweaks, devoted fans are likely to still pick Flaming Wings over the others.  I, however, am more adventurous and would love to try a broader range of flavors and more creative concoctions.  Still, for that no-nonsense straight-up buffalo wing experience, Flaming Wings will surely light me up.

Flaming Wings

Katipunan Avenue Extension (right past Pinesville Road in White Plains)

Quezon City

https://www.facebook.com/pages/Flaming-Wings/265052803521204

The Lesser Evil: Chuck's Grub

Whoever doesn't like fried food must be rather daft.  One of life's sinful pleasures, anything fried elevates me to a state of high.  That crunchy texture with just the right amount of grease and oiliness is like sweet nectar to my palate.  But practicing the art and science of cardiology has made me keenly aware of the evils of cholesterol.  So much so that I've begun to cut down on my pork intake (goodbye, lechon kawali).  Yet my insatiable hunger for fried food has led me to apparently healthier alternatives.

Of course, seafood should be the answer.  Fried seafood, that is.  Ever since I had my first dibs on Fish and Co.'s fish and chips aeons ago, I instantly fell in love.  I knew I had a less sinful alternative to my favorite fried chicken and pork chops and the like.  Still, given a choice between the former and the latter, I'd still pick the chicken and chops nine times out of ten.  However, it's quite an encouraging sight to notice that a few shops have jumped into the healthy bandwagon and now specialize in offering fish and chips exclusively.

I first noticed Chuck's Grub when I repeatedly passed by SM North's Sky Garden and they had this really big tarp.  That day, I was craving for something fried but I didn't want to splurge on carbs.  We headed out to their small shop right smack in the middle of Sky Garden to try out their offerings.

Called a "chippy" shop, it was anything but.  This quaint nook was fit enough to cram about 6 people or so and get a first hand breath of what's frying.  I was rather hesitant to sit inside, not wanting to smell fishy.  Yet the aroma of whatever it was submerged in their frying cauldrons was inviting enough to persuade me to stay indoors.  Their overhead menu was bright and straightforward.  There's even a short background information about the type of fish you were about to order.  Be wary of the more spunky variants, like the snapper.  Playing it safe, we went for two servings of cream dory.  Ho-hum choice, but wait till you see the servings.  Not seeing any spicy versions, we added another order to perk us up.

Funnel-shaped boxes are the true Brit way to go.

Cooking time was fast, not exceeding 10 minutes or so.  You might expect that the fish isn't cooked all the way through in such a short period, but surprise, surprise!  In a clever presentation, the fish and chips were enclosed by cardboard funnels resting within stainless steel holders.  I was sure glad to have picked dining in rather than taking out our orders.

Beer-battered Dory and Chips, Regular, P130

We ordered two regular-sized dory and chips, which included 2 pieces of fish and more than a handful of french fries.  Initially, I thought the 2 pieces of fish for 130 bucks was a highway robbery.  But then, I saw the fillets and these were two really large cuts, almost twice the length of the average male middle finger and twice the width of a really fat thumb (sorry, couldn't think of a better analogy as of yet).  Still a bit skeptical, I thought this must be bloated by the breading.  But with my first bite, my fears were instantly dissolved and transcended into heaven.  The breading was thin yet perfectly crisp!  The dory was smooth, moist, and hot - definitely cooked all the way through.  It was like 98% fish and 2% breading.  I know some fish and chips shops and even restaurants have proportions like 30% breading, 50% fish, and 20% AIR.  But Chuck's doesn't scrimp on the fish. 

The fries were true potato cuts, not your fast food lard imitations.  To attest to that, I was nearly full when I still had half of the fries and half of the fish left.  Talk about filling.  We picked Garlic Mayo and Tartare sauce for dips, just to enhance the somewhat generic flavor of the dory.  Both dips were perfect, though I would have desired more servings of the dips.  With those large fillets, I think we deserve unlimited sauces!

Jalapeno Poppers, P150

These perky dynamites were a sight to behold.  Fat and plump jalapenos embraced by a warm cheese filling, and then smothered in the same beer-batter.  Deep-fried to perfection, it was a spicy kick to our meal.  Still, the jalapenos seemed to lack the right oomph I was expecting. (Although I might be too tolerant of spicy food already in general.  So take that with a grain of salt. And chili.)  Also, the whole contraption appeared to crumble at first nibble, so it was really messy eating the whole thing bite after bite.  I hope they soon devise a way to stabilize the whole piece, so I could enjoy it slowly.  The tomato salsa dip complemented this Mexican overture.

Who says you get fat from fried food?

Chuck's Grub was a stunner.  The fish and chips were well-executed, even better than fancy restaurants.  It was surprisingly filling even with just the regular serving.  On a more famished day, I would pick the larger servings with 3 or 4 pieces of fish.  But more importantly, for such a supposedly boring and unexciting food choice (fish), I found munching on the dory enjoyable and pleasurable.  The same way I could enjoy a greasy, oil-smeared piece of chicken wing.  Another comfort food added to my list!  Moreover, priced at just over a hundred bucks for the regular dory serving, it is a certain steal.  Now, they even have rice meals to boot.  Rejoice!

I suggest trying out the SM North chippy shop, as I've seen in Chuck's Grub FB page some of the complaints about the other branches.  We were lucky to have experienced our first in their SM North branch, and pretty much met our expectations.  So, given a choice between Fish and Co. and Chucks' Grub?  On a special dinner, perhaps Fish and Co. would be best.  On most other days, when I feel like pigging out without fearing for my arteries, Chuck's Grub is the way to go.  And on those "other" days, that's practically 9 times out of 10.

Chuck's Grub Fish and Chips

Sky Garden, SM City North Edsa, North Avenue

Quezon City

https://www.facebook.com/chucksgrub

  

Comfort Food Chronicles: Ritchie's Diner

Everyone has their own comfort food, the dish that instantly teleports you to another world, where everything is at peace, and every joy is sheer bliss.  Be it a simple small pasty treat, or as gargantuan as a whole lechon, it's what we crave for when we need to escape far away from our mundane lives even for just a few fleeting moments.

In my case, escaping is not too far away.  With practically just a hop and skip across to the beaming limelight of Aguirre Avenue, comfort food is literally just around the corner.  In this part of the famed avenue, several similar-themed shops have cropped up.  These joints primarily cater to families (unlike the hipper, noisier bars on the other side), offering predominantly American food: burgers, sandwiches, and chicken wings.  You guessed it.  Wings again.  One of my ultimate comfort foods.

However, on that Father's day pre-celebration night, we skipped the well-known wings restaurant for that gleaming shop right across it.  With its large bright yellow sign, it lures curious customers by riding on that American diner theme.  For sure, comfort food will be found here.  

Eat at Ritchie's

Ritchie's Diner actually stood on, should I say, hallowed ground.  Not so long ago, before food blogging and foodstagramming was unheard of, on this spot stood BF Homes' best kept secret.  Tarragon, a small restaurant cooking up classy dishes, used to serve here the best and most affordable lamb chop ever.  Gone are its glorious days, and another diner (South Diner) replaced its spot.  That diner did not quite pan out either, and it was recycled into what is now known by its incandescent sign.  Every night I passed by this shop, I noticed the number of cars parked in front.  Food must be good.

The place is well lit and inviting, with the typical American diner high-back chairs.  The wait staff are very amiable and accommodating, cheerful but not annoyingly so.  We picked a somewhat secluded spot on an adjoining room, and perused the colorful menu.

Like if you see Brad Pitt.

The selection was quite extensive, even offering Filipino favorites like adobo and tapsilog.  All 3 of us weren't in the mood for rice meals however, so we went American, in the spirit of the prevailing theme.  The orders were quickly served.

Fish and Chips, P130

I was feeling exceptionally healthy that day, so I went seafood.  Still, it was deep-fried anyway.  The Fish and Chips is classic diner delight, with beer-battered fish fillets partnered by crispy fries.  Sadly, both did not meet my expectations.  The batter was crunchy but rather thick, and the fish (I assume, cream dory) was nearly non-existent.  Nonetheless, whatever fish I could find tasted good and fresh.  If only I could find it.  The fries tasted like straight from the grocery frozen food stall.  It was not oily, but neither was it full and crisp enough.  If this was lard fries, I'd rather sin with McDonald's fries than this copycat.  At least that was infinitesimally better and more comforting.  The tartar sauce did not help in amping up the dish.  One may argue that at less than 150 bucks, what would you expect?  Well, Chuck's Grub serves up one mean fish and chips combo at near that price.  So go figure.

Macaroni, Sausage, Bacon in Mornay Sauce, P195

Mom picked a pasta dish, as expected.  This was essentially macaroni and cheese with, what pray tell, is Mornay anyway?  Whatever it was, this was adequately executed.  The sauce was thick and sticky, with the cheese gooey like mozzarella.  I could make out thin slices of sausages and a sprinkling of bacon, which gave body to this dish.  But, the sausages seemed like the local processed creations, while the bacon was wanting in amount.  The two halves of toast tried its best to complement the pasta, but the lack of meat, I felt, was a let-down.  Still, the sauce was superb.  I hoped they could improve on the sausages on this one, since this pasta dish is quite unique to their restaurant.

Southwestern Burger, P190

This bulky 1/3 pounder was Dad's choice, a meal fit for men.  Sandwiched in between the undersized buns was a thick all beef patty, slapped with a serving of beef chili, then a swish of tomato-cilantro salsa for good measure.  The beef was delectably filling, juicy and oozing with grilled flavor.  The chili, though, was nothing out of the ordinary.  The fries on the side were again, a forgetful experience.

So far, all three dishes seemed mediocre.  Luckily, I had ordered a fourth dish to share among us.  And this was my comfort food anyway.  And 'twas to be Ritchie's Diner saving grace.

Ritchie's Hot Wings (6 pcs), P210

I picked the 6 piece set, and once the dish was set on the table, I blurted out, "wow, ang dami pala!".  Unlike my other experiences with chicken wing joints, the 6 pieces really meant 6 pieces - the whole shebang.  Their version of buffalo wings glistened with red sauce screaming in hotness.  I hastily grabbed a piece and took a bite - the sauce was divine.  Their spicy soy mix was a wonderful blend of hot and savory, with a hint of mild barbecue sweetness.  With each successive bite, the spice kicks in and amps up.  More importantly, the sauce was liberally spread on every nook and cranny of each wing.  The meat though, was a bit dry and overcooked in some parts.  But the crispy chicken skin made up for it, with a crunchy texture in every bite.  This was the star of the night.  I almost couldn't restrain myself from ordering rice with this tasty treat.  Fortunately, although this was the appetizer, it arrived last, and I was already nearly full with that dastard fish and chips.  At just a tad over 200 bucks for 6 WHOLE  wings, this was a sure winner.  The chicken wing shop right across the street serves 3 pieces for nearly the same price.  So again, go figure.

Ritchie's Diner is a promising joint with a relaxing, laid-back, homey vibe, serving no non-sense comfort food at attractively low prices.  The familiar menu and the American diner feel are a definite plus, along with affordable price tags with NO service charge.  No wonder cars line up out front.  However, majority of the dishes we picked that night were misses than hits.  I hope they improve the fries, an ubiquitous part of a diner experience.  I've had better in fast foods.  Still, with an overall catchy theme and extensive menu, a few minor tweaks should get Ritchie's Diner booming in no time.

In the meantime, the Hot Wings should keep me coming back for more.  With a worthwhile price tag, hefty serving size, and not to mention just a stone's throw distance from my place, I now have second thoughts on going for the other shop across the street.  These Hot Wings will give Flaming Wings a run for its money.  No doubt.

Ritchie's Diner

303 Aguirre Avenue, Phase 3, BF Homes

Paranaque City

https://www.facebook.com/pages/Ritchies-Diner/288996811228466

Crazy over Cupcakes: Vanilla Cupcake Bakery

Of all the sweet things that weaken my knees, there are only two pastries that make me swoon: chocolate mousse and chocolate cupcakes.  Cupcakes are like gifts from heaven, divine sweetness packed tight in little cups, just enough to tease our sweet tooth.  Like the ramen craze sweeping our foodie nation, cupcake shops keep sprouting up like mushrooms, left and right.  Some deserve praise, while some aren't worth even mentioning.  Still others simply blow the competition away.

When I was a kid, my very first memory of cupcakes was that peculiar "bee-hive" variety.  You know, the usual chocolate cupcake topped with a swirl of cream, typically sold by the corner bakery.  Yep, to me that was already supernatural.  So when shops dedicated to cupcakes alone started opening all across the metro, it sparked my enthusiasm.  Each had its own creative design, its own twist on familiar flavors, and its own attractive charm.

Life-sized dollhouse. (pics taken from the first branch in Glorietta)

I first tried out Vanilla Cupcake Bakery when they opened shop in Glorietta, right across the new wing. (They have since moved, by the way, to two larger spots in Glorietta 3 and 4.)  Barely a week old then, the brightly lit and colorful spot was beaming with life, luring curious passers-by with its almost dollhouse-like feel.  But it was the cupcakes that were hogging the spotlight: they had a variegated selection of delectable treats, from chocolate cupcakes to red velvet, and even cheesecakes in a cup.  Success went sooner, as they branched out to Trinoma and ATC (their largest so far).

On my return visit to Vanilla Cupcake Bakery, we tried out their cozy nook along the hallway of Trinoma.  By this time, their selection had blossomed into a delicious myriad of flavors.  Choosing was therefore tougher this time around.  But one cupcake caught my fancy: it resembled my old friend, the "bee-hive".  She went for the Oreo variety, then ordered two more flavors to-go.

Fearsome foursome (clockwise from right): Banana Cream Cheese, P75; Chocolate Cream, P95, Oreo Cheesecake, P105, Red Velvet, P85.

To the uninitiated, the first reaction is consternation: almost a hundred bucks for these cupcakes??  Sounds crazy.  But, to long-time devotees, the prices are expected.  These aren't your run-of-the-mill, corner bakery creations.  These are works of art, a culinary masterpiece.

Chocolate-y Swirls

Toss out the diet plans for the meantime.  Indulge in these creations carefully crafted and ingeniously designed by the bakers of Vanilla.  The Oreo Cheesecake was a delightful surprise.  It is what it is - a cheesecake in a cup!  Underneath that silver covering is more than inch of real cheesecake, tucked within a chocolate cookie crust, which I'm betting is made of Oreo.  Its consistency approximated that of ice cream, almost like that wonderful cheesecakes by Bag of Beans.  On top, a liberal amount of creamy vanilla icing crowns the cake, and then a few broken piece of Oreo added to the mix.  It was a tantalizing mix of the peculiar taste of cheese and the wonderful sweetness of cookies and cream.  Never overwhelming, yet consistently gratifying.

Match made in heaven.

But my prized possession was the Chocolate Cream cupcake.  I gazed at this treat for a few seconds, then started peeling off its silver covering.  As I sliced a small portion with my fork, a luscious surprise burst forth.  Its innards were made of - chocolate mousse!  Within the chocolate cookie crust was a firm chocolate mousse, akin to that of a turtle pie, another of my favorites.  The filling was smooth, sweet but not overpowering.  It had a hint of darkness, but the vanilla icing swirl on top broke the bitterness with its cloying sweetness.  And then, those chocolate shavings toyed with my palate, returning that element of pureness of the cocoa.  Elegant and superb, this cupcake combined my two kryptonites in a single cup of paradise.  Whoever had this brilliant idea deserves my utmost praise and eternal gratitude.

I didn't get to taste the two flavors brought home, but from what I've heard, they were also mind-blowing.  But my special moment with the Chocolate Cream will be a lasting memory.  

Blissful things come in small cups.

I have tasted quite a number of cupcakes.  Especially around Christmas time, these babies are the perfect giveaways.  So, my taste buds have gone through a lot ever since the craze hit the metro.  But, Vanilla Cupcake Bakery stands out like a shining beacon.  In my humble opinion, they have the creamiest cakes so far.  Moreover, their flavors are unique and innovative.  Their crafty bakers have twisted the norms by putting in cheesecake and mousse inside their cakes.

With a cheery vibe and an ever expanding cupcake collection, Vanilla Cupcake Bakery is set to dominate the cupcake scene.  Oh, and they serve breakfast meals too (that I got to try soon).  The prices remain reasonable for an ethereal kind of experience.  So take your time whenever you drop by their store.  Remember, these pastries were carefully designed, and they deserve an exquisite degustation.

Vanilla Cupcake Bakery

Second Floor, Trinoma

Quezon City

https://www.facebook.com/pages/Vanilla-Cupcake-Bakery/387998437965416

The Village Food Trip: Buffalo's Wings and Things + Happy Cream Puff

Within the deepest parts of the jungle of Makati CBD, peculiar shops which specialize in certain cuisines abound.  I have always been amazed by the diversity of hole-in-the-wall restaurants here: Indian, Indonesian, French, German, Vietnamese - a virtual United Nations affair.  I have been longing to walk the labyrinthine streets of Makati a la New York, searching for exceptional foodie finds.  When I finally got the chance, I ended up craving for a more familiar taste.

I adore chicken wings.  That should be quite obvious by now.  I would walk twenty mountains and cross three oceans just to taste the best wings in the land.  Okay, that was an exaggeration.  Nevertheless, we walked three whole blocks along Dela Rosa Street in Legaspi Village, braving the afternoon sun and the Makati smog, just to reach the buffalo wings we had been craving for the past few weeks.  The first time we tried out Buffalo's Wings and Things was at Nuvali, and it blew us away - almost literally (those Nuclear Wings were really atomic!).  But its flavor lingered in our minds, leading us to crave their wings once again.

So, huffing and puffing, we finally reached their location, berthed in the heart of the banking district.  Surprisingly, even at 5PM, just when the Makati urban workers were getting off their office shifts, the place was already nearly half full.  Buffalo's Wings and Things shared its spot with Chubby's Rib Shack, its sister restaurant.  It was dimly lit yet cozy, the walls lined by wooden panels to exude that Tex-Mex frontier outpost feel.

Porky was perky enough to welcome us that day.

We wasted absolutely no time in ordering.  Having journeyed on foot, we were famished!  We ordered two different flavors of wings for half a pound each, then settled on another side.  The menu was simple and straightforward, boasting proudly as the "Best Wings in Buffalo, NY".  There is actually truth in that apparently, when I checked out some of the blogs.  But don't take my word for it.  Taste it to believe.

No more nuclear for me!

We picked out a tamer version of their spicy wing flavor concoction, as our previous attempt at Nuclear level nearly ended up in a fall-out epic disaster.  (I managed to finish half pound of that with almost a liter of water to boot).  So, this time it was the Firehouse Classic and then a different one altogether, the Honey Barbecue.

Firehouse Classic (1/2 lb. - P149, 1lb. - P279)

The Firehouse Classic is the more familiar variety.  It oozes with the distinct tangy flavor of a typical buffalo wing, but adds more pizzazz by stepping up on the hotness level.  For people who can actually tolerate Tabasco (by tolerate, I mean people who can sip a teaspoon of Tabasco), this is just the right level.  The wings are impeccably deep-fried to a crisp, with the breading thin enough to conceal the juicy meat within.  Quite remarkably, the flavor of the sauce seeped in well, such that you will not escape its sting.  Even without any condiment or dip, this is very addictive, as they are quite liberal in draping the wings in their signature sauce.

Honey Barbecue Wings (1/2 lb. - P149, 1 lb - P279)

The Honey Barbecue Wings, on the other hand, scores milder in the hotness level.  Nearly devoid of the distinct tangy taste of buffalo wings, this flavor was more familiar to Filipinos, with its sweeter blend and smoky overtones.  There was a hint of honey in the sweetness, while the peculiar grilled taste was cloying.  Once again, the wings were perfectly deep fried, while the meat itself was tender and moist with flavor.

My only complains for both varieties was that the sizes of the wings were a tad smaller than I could clearly remember.  Moreover, other wing joints that I've tried (B.Wings, Flaming Wings) offered larger pieces, even at lower prices.  (Stay tuned for a coming soon wing-to-wing comparison of these restaurants).  Also, you could actually order for a pound of wings, paying for P279, and then have it separated into half a pound of a different flavor each.  That appears to be cheaper, but I haven't yet tried ordering SEPARATE half pounders to see if the serving sizes would differ.  Nevertheless, the reason why Buffalo's Wings and Things probably has the better tasting wings than any other is in their sauce.  Bursting with flavor, one can actually distinguish and appreciate the uniqueness of each.

Chili N' Cheese Fries, P144

Thankfully, the fries remained unchanged.  These gooey globs of goodness consisted of true potato fries cut in large slices, fried to a crunch, then topped of with a dose of chili con carne.    Glorious amounts of cheese are then squirted all over this creation, giving a contrasting mixture of spicy and milky characters.  The serving size is good for two (or one very hungry guy), and like all things here, is addictive and habit-forming.

Its claim to fame appears to hold true, with Buffalo's Wings and Things creations dominating the competition.  Its striking menu that offers a level of hotness offers customers an adventure rarely seen in other joints (Believe me, Nuclear is already too hot.  Armaggedon is the stuff of legends.)  The wings are perfectly executed and definitely deserves its Best Wings monicker.  Best Wings in the RP? Perhaps.  Fortunately for us, it has began expanding its reach further, with branches soon to open in Glorietta 5 and SM Megamall.  They even have a small shack within the Metro Supermarket of ATC (I now finish my clinic quickly in ATC just to grab those wings for lunch).  No more walking for me.

Then again, we had to walk back to Greenbelt that day.  However, we already planned on dropping by another hideaway.  It was dessert time!

Another addiction of mine, cream puffs are like bite-sized heaven.  Whatever the variety, be it topped with chocolate, almonds, candy sprinkles and the like, or even just the plain caramelized version, these round mounds of bliss were sure to perk my day.  I discovered Happy Cream Puff from scouring the net during my free time, and I was instantly baited - hook, line, and sinker.  

Taking home happiness in a box.

Their small shop along Dela Rosa Street was the perfect little secret, quaint and homey.  We grabbed a box of 14 petite puffs for take-out.  But, even before we could exit through the door, we cheated and sat down to gobble one each.  These naughty globules of fun were oozing with delectable cream, while the dough was toasted just right to give you a contrasting texture of crisp and crunch.  The caramel on top teased you to pick up piece after piece.

Petit Puff, Box of 14, P280

Happy Cream Puff offers a myriad of flavors, a wonderful collection of color and taste.  I certainly would be coming back to try those again soon.  Not to share, of course.  A box of these small wonders are reasonably priced at 280 bucks for 14 pieces (P20 per piece), cheaper than those crazy tasting donuts with even crazier queues.

Hopefully, Happy Cream Puff could expand soon.  Their only other branch is in Malugay Street on the other side of Buendia, so it really is a journey getting to either shop.  Nevertheless, its powerful sweetness is tempting even the strongest of heart to try out these bite-sized happiness.

Legaspi Village is pregnant with a diversity of food finds.  Mom and Tinas, Buffalo's Wings N' Things, Happy Cream Puff, the list goes on.  I promise to come back soon and conquer the other cuisines here, like the authentic Indonesian and Vietnamese safe houses within.  On a weekday (and Saturday), the only (and biggest) problem is parking and traffic.  On a Sunday, the streets are empty and parking is easy.  The catch?  Some stores are closed on a Sunday.  So, one could instead park within Greenbelt and go around Legaspi Village on foot, like what I did.  It's an adventure and an experience in itself.  Just imagine you're in New York or Chicago, so you wouldn't mind the tropical heat and the Philippine smog.  As Johnny would put it, keep walking.

Buffalo's Wings N' Things

Solaris One Building, Dela Rosa Street, Legaspi Village

Makati City

http://www.facebook.com/get.buffaloed

Happy Cream Puff

Unit G-16, Rada Regency

Rada Street corner Dela Rosa Street, Legaspi Village

Makati City

http://www.happycreampuff.com

http://www.facebook.com/Happycreampuff2006

Yabu: The Lord of Katsu

So goes the saying, if you can't beat them, join them.  Not so long ago, I spotted this new Japanese restaurant within the deep bowels of SM Megamall.  It was fresh, seemed upbeat, and truly Japanese with its minimalist interiors.  There were a few diners inside, while there was no line out front.  One of the receptionists was eagerly chirping about their menu to some curious passers-by and hungry onlookers.  I shrugged off my encounter that day.  Barely a few weeks later, I glimpsed upon the same shop, and lo and behold, there was a long queue outside.  This went on for the next few days I managed to drop by Megamall, and I soon looked at the long lines disdainfully, thinking, "I would never stupidly fall in line for that darn restaurant".  Just because it was a restaurant that SOLELY served katsu dishes.  I figured this shop won't last, because it was too specialized.

I don't hate katsu, but I'm rather not fond of it.  Those breadcrumbs frequently were too spiky and sharp that eating them was more often than not, a painful experience.  Compounding my general dislike of katsu was that it was sadly degraded and demoted by fast food joints, such that the dish had lost its sanctity.  Of course, I was madly in love with the beef Gyudon, and I would rather have a tempura than a porcupine katsu.  But those long lines soon fueled my curiosity, leading me to investigate on-line.  Needless to say, those food blogs glorified this restaurant exclusively devoted to katsu alone.  I finally surrendered to temptation and joined the bandwagon.

If there was a kami (god) of katsu, this was it.

But those terribly long queues were consistently discouraging, until Yabu, the House of Katsu, finally opened another branch in the brand spanking new Robinson's Magnolia.  It didn't suffer the long lines (yet), so on an appropriate night, I picked this spot.  It carried over the same basic theme of their flagship store: wooden finishings and tables, bright lights, and large panels with black-and-white manga cartoons.  Yet soon I would learn that all the pomp and pageantry were in their delectable meals.

Tales of Yabu

A tall order.

The menu book was large and clumsy, likely to enhance the description of their dishes.  But it was commendably presented, with large colorful pictures and flowery tales of each item.  I had browsed some blogs long before, so I knew what to order.  It had to be the best of the best, just to see if Yabu was worth the hype.

As we waited for our orders, I began preparing their signature dipping sauce.  A testament to Yabu's dedication to detail, each mortar seemed made of a wooden branch, while the grinder was grooved to facilitate the disintegration of the sesame seeds.  There was a ceramic pot filled with their secret sauce.  Just fixing up this sole condiment was akin to the tea ceremony, intricate and refined.

Prepping the sauce. Not with lemonade or tea, of course.

In eager anticipation, my excitement was building up as I ground the seeds and poured the sauce.  When our orders arrived, I almost humbly bowed in adoration.  Both were masterpieces.

Kurobuta Pork Set (90g), P515 (+10% service charge)

The Kurobuta, or the Black Berkshire pig, is hailed as the piggiest of all pigs.  Why?  Well it's all in the meat.  This rosu cut was shaved off the bad-ass of all pigs, consisted of nearly an inch thick of succulent meat, and deep-fried to a perfection.  Perfection because the breading did not graze my palate.  It was crisp, yet thin enough just to teasingly hide the goodness inside.  The meat was plump, with a cloying layer of luscious fat.  With each bite, the juice dripped slowly from each piece.  The katsu sauce uplifted the flavor even more.  Each set was served with an unlimited amount of cabbage and rice, a piping hot bowl of miso soup, and a few slices of fresh fruits to seal the deal.  All these were arranged in precise order, with a neat-looking grill to allow the excess oil to drip slowly away.  I ordered the 90 gram option, yet it was more than enough to satisfy my cravings.  Those with bigger appetites can select the heftier 120 gram for just an additional 60 bucks.  Now I know why people line up for this. 

Soft Shell Crab Set, P480 (+10% service charge)

Everything here in Yabu is practically coated with panko (Japanese breadcrumbs).  A relatively new addition to their wide-ranging menu was the soft-shell crab.  These delectable crabs had recently shed their old shells, so that their new shells were softer and easier to digest.  Too bad for them, very fortunate for us.  These babies were fresh and oozing with juices, as if they had just imbibed all the bounty of the sea.  The breading was crunchy, with the meat falling apart with each bite.  You could practically consume everything, shell and all.  Nothing wasted.  Maybe just you, after consuming these heavy meals.  The set comes with the generic cabbage and rice, the perfect partner for such a pleasant experience.

Right from the start, Yabu is not simply a restaurant.  It is an experience.  A dive into another world were katsu is king.  In here, you don't just bite and swallow in fifteen minutes.  You don't just eat, you internalize.  Heck, with those price tags, you're entitled to slowly ruminate for more than hour.  Still, the cost is worth it, simply because there is no other joint that serves this dish with such grandeur.  The only gripe I could think of was the size of the crab, which I hoped would be larger for that price tag.

Nevertheless, Yabu has set the standard, and a pretty high one at that.  With the stiff competition soon invading our shores (Saboten, here I come!), Yabu remains atop its lofty pedestal because it has pioneered the katsu craze here.  With branches spreading all around our islands, nothing appears to end the dominance of the Lord of all Katsu.

Yabu: The House of Katsu

Ground Floor, Robinson's Magnolia

Aurora Boulevard corner Dona M. Hemady Avenue

Valencia, Quezon City

http://www.yabu.ph

https://www.facebook.com/yabuhouseofkatsu