Sugar High at Cafe Shibuya

Despite (or because) of our strong family history of diabetes, I was born with a sweet tooth.  I grew up snacking on anything sweet - candies, chocolates, anything with icing and whipped cream.  I often cannot put a closing punctuation on a meal without munching on something sugary.

And so, after a hearty meal at home, we found ourselves hunting for a sweet escape.  Good thing that U.P. Town Center was just a stone's throw away from the missus' place, and she was raving about this quaint cafe she tried out previously.  Tales of a tall loaf of bread smothered in saccharine goodness echoed in my ears.

This.

The place was packed by the late lunchtime crowd on a cloudy afternoon.  We found a cozy corner table and wasted no time ordering the famous shibuya toast.  The cafe had a homey vibe with wooden tables and fixtures and pastel themed walls, but the crowd was a bit rowdy, negating the idyllic atmosphere. 

Apparently popularized in Japan's famed busy district, the shibuya toast consists of a tall slice of loaf bread topped with anything possible.  For this visit, I succumbed to the tempting visions of Ferrero Rocher as the crowning glory for my toast.

Ferrero Hazelnut, Baby P225 

Feeling a bit guilty, I ordered the baby version instead of the regular behemoth size.  Still, there was nothing diminutive about the 'baby' size.  It was still hefty and imposing.  Don't let the thick loaf fool you, as the bread is indeed pillow-soft within.  This isn't your regular panaderia bread either.  They bake their own in-house to keep matters fresh.  The exterior is crunchy and crusty, although it was a tad inconsistent.  Only the top portion was crisp throughout, as the sides were unevenly crisp.

The toppings were generous.  A large scoop of vanilla ice cream rested on a bed of nutella spread and showered with chopped nuts.  The ice cream was remarkable - it was good in itself (as evidenced by our nephew who ate more than half of it.)  It wasn't overpowering yet it lent the right amount of sweetness to the loaf.  The hazelnut spread was smothered on top evenly, though I would have preferred a bit more generosity.  Still, the four halves of rocher sticking to the scoop of ice cream added another level of saccharine goodness.  You can never go wrong by adding a dollop of whipped cream on the side.  It was an interesting experience of contrasting textures - soft and mushy, crisp and crunchy.  All wrapped up in a sugar high.

Original Dark Chocolate Molten Cake, P175

For those wary of the impending carb overload of the humongous toast, fret not.  There are other dessert options.  She picked the cafe's version of the ubiquitous lava cake.  This version came with two huge scoops of vanilla ice cream, thankfully.  Our nephew just couldn't get enough of this.

The lava cake was small, compared to the ones we usually got from S&R.  Still, it had a crunchy, toasted exterior that lent a contrast in texture.  Its innards were soft but a bit dry.  Consistently, it was bitter more than sweet, including the molten chocolate filling.  Nevertheless, the vanilla ice cream provided the necessary sugary taste, along with a dash of powdered sugar.  Again, I could have the ice cream on its own.  It was that good.  Pity that it melted too fast.  Overall, the lava cake seemed subdued and not as explosive as I wanted it.  Although, some people would prefer this more subtle taste.

Chocolate Green Tea Latte, P155

I paired my sweets with the Chocolate Green Tea Latte, in a bid to suppress the overwhelming sugar.  It cam in a large red cup, warm and hearty.  The concoction had an unusual taste.

The leafy taste of green tea clashed with the distinct chocolate flavor.  I couldn't make out what was going on in this single cup.  It was sweet but the herbal taste was dominating.  Good thing I skipped on the whipped cream topping or this would have been war of the worlds.  Still, I finished the cup since towards the bottom, it's almost all chocolate.

Thus, there seems to be a pervasive theme in Cafe Shibuya's offerings, the desserts, in particular.  It is a contrast in flavor and texture all in a single dish.  The pillow soft interiors complementing the crusted tops of their shibuya toasts. The deep dark bitterness of the molten lava with the light sweetness of the vanilla ice cream.  Save for my green tea latte, they seemed to have perfected the eclectic mix.  

Cafe Shibuya offers more than just desserts, with some savory dishes, crepes, and pasta.  I would certainly come back and sample their other offerings.  With a bevy of variations for their toasts, Cafe Shibuya is poised to be the legendary pioneer for this dessert, this side of Asia.

Jones

Cafe Shibuya

U.P. Town Center

Katipunan Avenue, Quezon City

https://www.facebook.com/CafeShibuya

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Lose Your Mind at Crazy Katsu!

A couple of years ago, katsu was the "in" thing.  People would endure long queues just to be able to gobble up their favorite crunchy fillets.  Katsu places now are dime a dozen, from the perennial favorite Yabu, to the higher end Saboten, and everything in between.  The market is flooded by katsu restaurants, even fastfood joints are modifying their menu to include them.  But, unlike the ramen craze, the clamor for katsu has mellowed down.

Keeping itself under the radar, Crazy Katsu has stealthily occupied a comfortable niche in the low to mid-level market for katsu.  From its humble origins in the bustling food mecca in Maginhawa street, Crazy Katsu managed to expand its reach as far as the southern foodie haven in BF.  Just a few meters behind my home, I had been eyeing this place every time I went for an afternoon jog.

This particular branch is quite diminutive but cozy, tucked away in a small corner beside a sari-sari store and a burger bar.  Inside, around 30-40 people can comfortably seat on wooden chairs.  Despite this, it didn't feel like a cheap katsu place.  On a lazy Sunday lunchtime, the place was rather empty.  The family quickly ordered as we were all famished.

The menu was a one-pager.  Clearly, all they offered was katsu and a few other Japanese dishes.  No sushi or sashimi here, for those needing their raw fix.  But it was all good for me, as I was here to sample their best-selling katsu.  Service was understandably fast since there were only two other diners inside.

Tonkatsu, P150

I am not a big fan of chicken katsu, so I instantly selected Tonkatsu from the menu.  I kept my expectations reasonable, knowing that this is a budget joint.  It was a pleasant surprise, therefore, when my order arrived.  The size was bigger than I expected, larger than an average man's palm.

Remarkably, the fillet was also a centimeter thick.  The exterior was stunning, deep-fried to a perfect golden-brown.  At first bite, there was very little trace of oil, a welcome finding.  The coating was consistently crunchy in all parts.  The panko crumbs are light and gentle to the palate.  I always disdain katsu that have crumbs that pierce my mouth.  

The meat was flavorful but tough in some parts.  There were hints of luscious fat, but it left me wanting.  Clearly, it lacked the marbling so evident in higher-end katsu.  No ceremonious grinding of sesame seeds here, as the sauce is provided on the side.  It was a combination of sour-sweet flavor, a good accompaniment to the tonkatsu.  The shredded cabbage was generic and wasn't saved by the usual mayonnaise dressing.  Nevertheless, this was a good bargain.  Well done!

Chicken Katsu, P155

Mom picked their renowned best-seller, the Chicken Katsu variant.  Chopped cubes of chicken deep fried to a crisp came served on a bed of shredded cabbage.  Again, the serving size was a delightful surprise, seemingly more than the price tag.

The outer breading was light and crunchy, with very little panko.  Yet, it was highly addicting!  The chicken meat was tender and juicy.  Some cubes had the skin-on, retaining a cloying fatty flavor.  Still, the secret, apparently, was the soy-vinegar sauce on the side.  Spiked with red chilies, it raised the heat level a notch and added a zesty dimension.  One can request this potion drenching the chicken, but I prefer that the meat retain its crunchy texture.  Although I wasn't a big fan of ANY chicken katsu, I really enjoyed this dish.  It defended its moniker as the best-seller, indeed.

Fish and Vegetable Tempura, P150 

A non-meat eater, Dad was thankful that they had the Fish and Vegetable Tempura on the menu.  Although I was wary that they would not deliver well on this, the order looked tempting when it arrived.  Three thin fillets were lightly battered and fried to a perfect crisp.

Veggies thrown into the mix included slices of eggplants, sweet potatoes, and string beans. I didn't get to taste all but I assume it was okay, as my dad consumed them in a jiffy.

Gyoza, P130

We had a side order of gyoza, just so I could sample them.  I was missing Kenji Tei's spicy cheese gyoza, so I craved for this.  However, this was just the regular variety.

The dumplings were slightly burnt on the underside - a good sign for gyoza.  This surface was crisp, while the opposite side was smooth and soft.  The filling was warm as I had my first bite.  However, it was a tad too bitter and wanting with pork meat.  I preferred a more savory taste, and there was nothing that the soy dip could do.

Bargain bounty!

With nothing over 200 bucks, Crazy Katsu is a steal.  For that price tag, the food quality is above par, especially both chicken and pork katsu variants.  No wonder it still is a hit among students.  The other dishes though are a bit off, but these guys certainly know what they are doing with their katsu.  With the departure of Tonkatsuya in BF, Crazy Katsu should dominate the scene.  Ditch your plans for a quick katsu fix in fast-food posers.  It's better to lose your self here.  In my opinion, the best budget katsu in the country.

Jones

Crazy Katsu

231 Aguirre Street

BF Homes, Paranaque City

https://www.facebook.com/crazykatsu

   

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Hopping Back to IHOP!

One of the main instigators of the all-day breakfast revolution, IHOP has spread its influence far and wide across the metro. A couple of years after the hype and publicity,HOP manages to maintain prominence as the go-to spot for one's breakfast fix.  We recently returned to IHOP after missing their delicious pancakes for a year.

Malagos Hot Chocolate, P145 (+10% service charge)

First off, I have to credit IHOP for tweaking their international menu to offer more local delights.  They currently offer the Filipino favorite silog meals, but I chickened out in trying their versions, for fear they might not get it right.  Nevertheless, one other perfect example is their Malagos Hot Chocolate, made from cacao beans sourced locally from Davao.  Priced similarly with their regular Hot Chocolate, this version is a steal.  Deep and dark yet with light sweet overtones, the Malagos Hot Chocolate was the perfect upper for our meal.  Sip away the holidays, as I believe this is available only for a limited time.

Quick Two-Egg Breakfast, P295 (+10% service charge)

I quickly settled down for a Quick Two-Egg Breakfast, served with 4 pieces of toast.  I picked bacon (finally, real pork bacon after enduring a year of nearly no pork bacon in Singapore) instead of sausages.

The hash brown seemed more generous than the first time I tried it here in the country.  Also, it had a more even crispy exterior than before.  Better than the first time, definitely.  The bacon was heavenly, or seemed so.  Maybe it was because I missed it so much.  Still, after a few minutes it had gone cold and a bit chewy.  Nevertheless, the fat and meat ratio was acceptable.  The eggs were just the usual sunny-sides, done the way I like it - a bit burnt on the underside.

The toast that went with my order were nothing spectacular, and I would have preferred more generous slathering with butter.  Maybe I miss kaya toasts already.  The jam was the grocery staple Smucker's, so nothing fancy here.

Double Blueberry Pancakes, P275 (+10% service charge)

The last fruity pancake we had at IHOP was a disaster - the strawberries were soggy and sad.  Wary of this, she picked the blueberry variant instead.  As always, the pancakes are huge, but appears thicker than previously.

A pleasant surprise was that the pancakes were filled with actual blueberries!  Hooray!  The berries were fresh and lightly sweet.  Topping the stack of flapjacks was blueberry compote, again with real blueberries.  The compote was light and not overpowering, but the whipped cream may have added too much sweetness.  The pancakes itself seemed airier than before, but because of its relatively thicker size, it appeared less fluffy than Pancake House or even the budget favorite Ally's. 

Reunited and it tastes so good...

After the hyped had died down and receiving mixed reviews, IHOP still has steadily spread its sphere of influence.  However, the consequence of jump-starting the all-day "brekky" revolution was that some places now offer better and more varied pancakes at a more reasonable price (think: Ally's).  Still, IHOP's pancakes remain one of the fluffiest (and largest) and pound for pound, better than most for this price range.  With the flexibility to tweak its menu and keep serving sizes Americanized, IHOP is clearly here to stay.

Jones

IHOP (International House of Pancakes)

Ground Floor, U.P. Town Center

Katipunan Avenue, 

Quezon City

(multiple branches across Metro Manila)

https://www.facebook.com/IHOPPhilippines

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Murray's New Orleans Bourbon Street Ribs, Steaks, and Oysters: Seriously, It's That Long!

There is one cuisine, among others, that never quite picked up and jumped off with the foodie crowd.  Despite the rousing kick-start by joints like Gumbo, the clamor for cajun cooking fizzled out in the past few years.  Overshadowed by the revenge of the ramen and the rise of the gastropubs, cajun themed restaurants are barely carving out a piece of the market.  Nevertheless, loyalists, like myself, still hunt for that distinct Southern' taste.

Having dined in Gumbo in Mall of Asia countless times even before my blogger days, I was looking for another ideal spot for dinner with some friends.  This restaurant caught my eye as I was browsing through the web, not only because of its really lengthy name, but I was also craving for cajun food.

Murray's New Orleans Bourbon Street Ribs, Steaks, and Oysters (yes, it's that long!) is a sister restaurant of the more famous Clawdaddy, explaining their usual 1-2 punch location.  On a regular Monday night, the place was quiet and seemed lifeless.  Inside, the dim atmosphere reminded one of old speakeasy bars.  I could almost hear soft jazz music and whispers in the dark.  The place really felt lonely, but seemed ideal for good long conversations.

Our group sat comfortably on the typical circular couches and ordered swiftly, our stomachs grumbling with hunger.  It was then that our experience seemed to turn for the worse.  It took a really long time for our orders to arrive.  Luckily, there was the obligate complimentary loaf bread to quell our rebellion.  Still, it wasn't enough to tone down our hunger pangs.

Salpicao, P375 (+8% service charge)

Strangely, the Salpicao was the first to arrive.  Served on a small hot plate, the garlic aroma was undeniable.  We almost regretted not ordering rice to go with it.

But, since it was the first dish to arrive, we were inclined to pick away at the delicious morsels already.  The meat was tender and flavorful on its own, with the garlic taste seeping into each sinew.  It was a bit oily but it's all good.  A dash of green chilies added a little zest, but the Salpicao was all about the garlic goodness.  Thankfully, our long wait was rewarded.

Fried Chicken Salad, P285 (+8% service charge)

To counter the greasy mess we just ordered, the Fried Chicken Salad came to the rescue.  Fresh lettuce, big onions, and corn kernels composed the healthy mix.  Tossed in Caesar's dressing, the garden greens were topped with fried chicken and garlic croutons.

The croutons had a peculiar taste, like that of biscocho - sweeter than salty.  The fried chicken was crunchy and quite okay - nothing spectacular.  The greens were crisp and fresh, with the dressing kept light to just add a hint of flavor.

Baby Back Ribs, Half Slab, P499 (+8% service charge)

Of course, no cajun cookin' would be complete without my personal favorite Baby Back Ribs.  A half rack of grilled pork ribs lay gloriously on a stark white contrasting plate.

And so, we meet again.

The ribs were glorious indeed - glistening with their signature hickory barbecue sauce.  The flavor was spot-on, smokey and charred in just the right places.  But, there seemed to be more bone than meat, although the flesh was fork tender.  Maybe Porky was on a diet.

I would have appreciated a little more generosity on the hickory sauce, since after a while, the meat tasted dry.  Nevertheless, it had all the comforting flavor I wanted.  I chose some mustard greens for my sides, and it was quite enjoyable - the bitter taste contrasting with the sweet savory barbecue.  A queer side, however, was the two biscuits it came with.  It was plain and doughy, totally lacking flavor.  It reminded me of puto seko, and I would rather preferred a honey glazed biscuit a la Texas Chicken or Popeyes'.

Pete's Buffalo Wings, P349 (+8% service charge)

Oh, and did I forget to mention we did order STARTERS?  For an appetizer, the Buffalo Wings came dead last.  Hooray for service.  Still, there's nothing that fried chicken wings can't do.

Despite their diminutive size, the wings had a crispy exterior - perfectly deep fried.  The sauce was typical buffalo-style, but more towards the sour end rather than sweet.  It was addicting, pity that it came last.  Still, it was nothing spectacular and you could get better tasting and bigger sized wings at your dedicated wing spots, for an even cheaper price.

Murray's suffers from the predicament of its really long name.  A name too long people find it hard to remember.  And the slowness of service seemed to fit the lengthy billing.  Was it because they shared a single kitchen with the more populated Clawdaddy?  We didn't mind the long wait too much because we found ourselves in good conversation.  But starving people would run amok with this kind of pace.  Being a fan of cajun cuisine, I hope Murray's would have a second coming of sorts and breathe new life into their sleepy saloon.  Their dishes are okay, with the Salpicao and ribs batting above average.  I might come back though, if I see a happier mood in the near future.

Jones

Murray's New Orleans Bourbon Street Ribs, Steaks, and Oysters

2/F SM Mall of Asia, Entertainment Mall

South Wing, Seaside Boulevard

Pasay City

https://www.facebook.com/neworleansph

  

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Going Mad at Mad Marks!

Most people have their own set of comfort food.  It's that kind of food that instantly transports one home at a single bite, or sends rushes of endorphins and feel-good hormones at the mere sight of it.  Or that type of food that brings back memories, complete with a soundtrack playing in the background.

For me, my default choices are usually Japanese fare and American diner food.  So, it was just a matter of time, ever since I came back home, before I succumbed to my cravings.

I had been eyeing Mad Mark's ever since they opened in Kapitolyo just a couple of years back.  But I didn't get a chance to visit their flagship store then.  It was a welcome sight that I saw their signage radiating brightly from the windows of Glorietta 5 in Makati.  Images of greasy American food zipped across my mind.

Their branch in Makati was small but apparently larger than their original store. It was a weekday dinner and the place was packed, cramped, and noisy.  The smokey aroma from the kitchen was obvious once you stepped inside - a gripe for some people.  The menu was straightforward and familiar, a mix of Tex-Mex American food with a little twist.

Churrasco, P245 (+10% service charge)

The missus picked something light for dinner, the Churrasco, a soft shell-taco type of meal.  Two medium-sized wraps burst open with a colorful array of fillings.  The garnishing of green bell peppers, red onions, and caramelized onions made for an interesting zesty taste.  The wrap itself was soft enough and not tough to chew.

Something that we thought was light on the stomach was actually not.  The Churrasco was pregnant with meat and, lo and behold, rice!  The cheese was also distinct, and blended well with the overall theme.  The meat was USDA beef, and indeed it tasted high grade.  Tender and flavorful, I almost regretted not ordering the actual steak!

Surprise, surprise!  We weren't able to finish both wraps and had to bring home the rest.  Amazingly, the Churrasco tasted good the following day, even after reheating.

I went on to surrender to my whims - baby back ribs, of course!  Attractively priced at under 300 bucks, I had doubts about the quality of their ribs.

Johnnie Double Black Ribs, Half Slab, P245 (+10% service charge)

The half slab serving initially looked too small for me, but again, surprisingly, it got me filled up easily.  The ribs were generously glazed with their signature barbecue sauce, with just the right sweetness and tangy flavor.  The meat was fork tender, with a notable smokey flavor.  It was good and did not taste cheap.  But, it was not as superb as the more dominant restaurants serving ribs.

Interestingly, I adored the sides of corn and carrots and smashed potatoes it came with.  Not exactly a fan of potatoes (except french fries), I was pleasantly impressed by the salty mix of mashed potatoes and creamy gravy.  It was highly addicting, perhaps explaining why I became so full so quickly.  The corn also deserved praise, with its buttery delight and a secret powder (probably dry spice rub) sprinkled on it that made the difference.

Ragin' Cajun Wings, P150 (+10% service charge)

We were actually craving for buffalo wings that night before I spotted Mad Mark's, so I thought it was comforting to see this on the menu.  It looked and sounded nice, promising a sweet and spicy experience.  Sadly though, on my first bite, it was a salty and bitter bad memory.

The wings were overcooked and burnt!  Tell-tale signs of blackened outer coating left me gasping in exasperation.  The cajun sauce was a tad too sour and lacked the level of hotness I wanted.  It could not compensate for the bitter taste of burnt breading.  The exterior was crisp and the chicken meat was fine, but lacked flavor.  The chopped onion leeks did nothing to help save the dish.  It was almost painful to finish a paltry two pieces of wings.  When I pointed out this sacrilege to their waitstaff, their only excuse was that this kind of stuff really happens.  Really? How come I have never encountered burnt wings in my entire life in places like Buffalo's, Flaming Wings, Wingman, hell, even the budget B. Wings?  It was an utter disappointment.

Nevertheless, it might have been a case of right restaurant, wrong order.  Although, the Churrasco was a revelation and a hint that I should have ordered their best-selling steaks.  The ribs were fine and I would go back for it if I was craving for a quick escape for a budget homey meal of my favorite baby back ribs.  But, on a hungrier (and wealthier) night, I would return and sample their steaks.  The wings though, are an entirely different story.  Forgettable and regrettable, one would be better off skedaddling to the nearby Buffalo's Wings N' Things.  For a few bucks more, you'd get correctly and honestly done buffalo wings.  But perhaps for everything else (especially steak and ice cream), Mad Mark's should be able to deliver on their premise of honest good food.

Jones

Mad Mark's Creamery and Good Eats

2/F, Glorietta 5, Office Drive

Ayala Center, Makati City

https://www.facebook.com/MadMark.Creamery.and.Good.Eats

  

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