Shoot First Eat Later

Residence Inn New York Manhattan/Times Square

One of the reasons I was so excited to spend Thanksgiving in the USA was to experience the biggest sale the day after. Unfortunately I wasn’t able to do that. I did the next best thing though – a trip to New York City.

My cousins took advantage of the long weekend and we all drove to NYC which was only a quick 4 hour drive from Virginia.

Deciding where to stay in New York wasn’t difficult. My cousins were all top level Marriott rewards card holders so it was only natural that we stay in a Marriott hotel.

I should have a Marriott ‘label’ for my blog since I’ve stayed in their hotels in Bangkok , San Francisco, Sonoma, Virginia Beach and New York.

Of all the brands in the Marriott group of hotels I really like the Residence Inn hotels. They offer the best values specially for families. Wifi is always free and the rooms are big.

We even had a view of the Empire State Building from our room.

All the rooms are called suites. The couch was perfect for our small luggages.

The bar counter was home for all our mobile devices for charging. We also had breakfast here.

The bathroom was quite small though. But it was good enough for Sharon and me to share comfortably.

The suite had a complete kitchen with full sized appliances. Having a refrigerator and a microwave is great for taking home restaurant left overs.

Should you have a burning need to cook something slow there’s a crock pot at your service.

Only the coffee and tea was free.

All the utensils you need are provided.

This hotel is perfect for guests who plan to stay longer than a week.

Free breakfast buffet was also included. The food wasn’t fancy but the usual eggs, potatoes, sausage, bread, cereal, waffles, juice and coffee were available. There was a long line at the buffet and very few tables. Many people got food and ate it in their rooms.

There was also a schedule of the hotel’s activities stuck on the refrigerator. Happy hour daily from 4 to 8 pm.

I loved the location of our hotel. It was just across Bryant park and a few blocks away from all the major shopping like Uniqlo, Macy’s and so many top name brands on 5th avenue. Times square and broadway was also a short walk from our hotel.

Residence Inn New York Manhattan/Times Square
1033 Avenue of the Americas · New York, New York 10018 USA
telephone: 1-212-768-0007

Lunch at Yabu: The House of Katsu

Recently my friend Michelle invited me to try out her brother John’s new restaurant, Yabu at SM Megamall’s Atrium. I went there for lunch on a weekday with Rochelle. The place was full and there were even a couple of tables with Japanese diners.

Warning: I broke my diet to eat here. And yes I’m still on a diet.

On each table was a complete set of condiments. The two tall bottles contained salad dressing – sesame and soy vinaigrette- for the shredded cabbage. The covered round container had tonkatsu sauce and there was a salt pig. The red bottle was togarashi or chili pepper and the green bottle was sansho pepper.

The salt pig contained Himalayan salt. I wanted to try it with my food but I totally forgot since none of the food needed additional seasoning.

I loved the bag hook under the table.

Don’t forget to ask for their house tea which you can have hot or cold. It’s a drink made from barley. It’s an acquired taste and I feel it combats all the fried food you will eat. Well it helped calm my tummy from all the fried food which I’m no longer used to eating.

cold barley drink

I would never order cold silken tofu but it was a healthier option than potato salad. I was surprised that I really liked it. The citrusy and sour ponzu sauce was the perfect sauce for the smooth and bland tofu.

hiyayakko tofu P175 (for 2 appetizers)

The seaweed salad was another winner. It had a nice bite and it was clean and refreshing.

wakame

My favorite moment was when the waiter brought out the fragrant and warm toasted sesame seeds. I couldn’t stop inhaling the wonderful aroma. The inside of the bowl had grooves to facilitate the grinding of the sesame seeds. I can just imagine the sesame seeds hopelessly sliding around the bowl if it were smooth.

toasted sesame seeds

The waiter advised us not to put more than three spoonfuls of tonkatsu sauce to avoid drowning out the flavor of the sesame seeds. That’s why I put two spoonfuls only. I wanted to bite into the sesame seeds for the added crunch it brought to my food.

tonkatsu sauce

I ordered the premium tonkatsu set which used Kurobuta pork otherwise known as the “Kobe beef” of pork. Most pricey restaurants in the USA use only Kurobuta pork which comes from black Berkshire pigs.

premium tonkatsu set P515

The pork katsu (cutlet) was beautifully fried. The breading wasn’t too thick and it was very crisp. I just wish it came out piping hot. It was just barely warm and I had to blot it with a napkin to get rid of excess oil.

Kurobuta pork tonkatsu

The flavor and texture of the pork was unlike any pork I’ve eaten before. There was a meatier almost steak like flavor. It was also very tender and juicy. It was also lean and it didn’t have an outer layer of fat which I never eat anyway.

Since I didn’t eat rice I ate a lot of cabbage. I never knew raw shredded cabbage would taste so good. I tried the sesame dressing, soy vinaigrette and ponzu sauces with it. They were all very good but I loved the ponzu sauce from the tofu the best. Cabbage was eat all you can and they had servers walking around offering refills. Too bad we were finished with lunch by the time we were offered more cabbage.

I seldom see fried oysters in Manila’s restaurants and definitely not huge Hiroshima Japanese oysters like these.

jumbo oyster set P365

I liked the oyster more than Rochelle did. It was fresh and meaty. It came with a mayonnaise based sauce which I didn’t use. Instead I dipped the oysters in ponzu sauce and it was just perfect with the fried oysters. I just wish this was hotter too.

If you like fried food then you must try the wide assortment of fried goodies at Yabu. I wish they had some non-fried food for dieters like me. They had curry sauces to go with their tonkatsu too and that’s what I would like to try next. Assuming I get off this darn diet.

Disclosure: Our meal was on the house. Thanks John!

Yabu’s menu

Yabu: House of Katsu
2nd Floor The Atrium, SM Megamall,
Edsa corner Julia Vargas Avenue,
Mandaluyong City
telephone: 576-3900, (0927) 398-7962
Open from 10 a.m. to 10 p.m.
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Sarap Pinoy’s Ready Mixes – Bibingka Love

What would your kids say if they came home from school and you have hot, freshly baked bibingka for their merienda? They will probably think you bought it right? Well, now you can honestly say that you made it yourself.

Yesterday I received two big boxes of goodies from my friend who makes all these locally made goodies. I’m already very familiar with Galinco’s line of cookies and gulaman but I’ve never tried their native kakanin line under the brand Sarap Pinoy.

We first made the bibingka. The sapin sapin looked more complicated and I’ll try to make it another day.

There are many pancake mixes in the supermarket but I think this is the only bibingka mix. Using the mix was as easy as making instant pancakes. I just gave the box to my cook and it was very easy for her to make.

Even if you don’t have fancy molds like this you can even use a rectangular or round aluminum pan. We baked it in an oven toaster.

For the readers who are not familiar with bibingka, these are glutinous rice cakes similar to pancakes but with a chewier and denser bite. It’s normally topped with cheese and/or salted egg and served with grated dried coconut. It’s a merienda favorite.

I wasn’t expecting much from an instant mix but everyone in our house was simply flabbergasted on how good it was. It tasted almost as good as my favorite bibingka from Via Mare. It’s definitely better than a lot of other commercial bibingkas I’ve tried.

Only 2 tablespoons butter was used in the recipe but it tasted so buttery so I suggest you use the best quality butter to make this bibingka even better.

If I weren’t on a diet I could have easily eaten 2 pieces. I loved the soft yet slightly chewy texture. I specially loved the caramelized crust that formed on top. Plain was good but with cheese was even better.

I found this in Unimart. The bibingka mix cost P54.95 a box.

With the success of our first ready mix we tried the maja blanca and kutsinta mixes next. I also wanted to try the guinataang bilo-bilo mix but we didn’t have saba, langka and sago on hand.

I had no idea how kutsinta was made but the instructions were pretty straightforward. Dissolve the contents of the pack and add 1 cup of water. How simple can that be?

My cook used mini muffin molds.

It’s a good thing it fitted in our steamer.

After 35 minutes we had kutsinta that tasted just like store bought kutsinta. Admittedly I’m not a big fan of this sticky rice cake but this tasted very authentic.

The Maja Blanca was our last creation.

My cook just added some canned sweet corn and the contents of the packet with water and heated the mixture in a pan. Another easy peasy instant dessert.

The texture and flavor of this corn and coconut pudding was spot on. Not too sweet and just the right amount of creaminess.

I was very pleased with results of all these ready mixes from Galinco. Obviously my favorite was the bibingka. I always thought if I had to live abroad bibingka is one of the Filipino food that I will miss. Now I can actually bring bibingka with me wherever I go. This would be a great gift for balikbayans.

Hide the boxes and show off your inner Nora Daza and impress your whole family with these all time favorite Filipino treats. All these products are available at your favorite supermarkets in the baking ingredients aisle.

Grand Alphatech International Corporation (Galinco)
424 Gomezville St., Addition Hills
Mandaluyong City, Philippines
telephone: (632) 723-4353 / 723-4759 / 723-4129 / 723-4122
http://www.galinco.com

It’s my blog’s 3rd year anniversary!

I can’t believe it! It’s my blog’s 3rd birthday. I thought I would be bored after a few months but to this day I still love blogging.

2011 was the year of the DIET! It made food blogging really hard but I did it. I probably could have, would have lost more weight if I didn’t love food so much. But I’m happy with the weight I’ve lost and I’m still working HARD at losing more.

My travels in 2011 took me to Baguio, Bangkok, some shopping and less eating in Hong Kong and to the USA in November.

Thank you to all you who have followed my blog on Google, Facebook and Twitter. I want more, more, more 😀

187 countries!! I’ve never even heard of some of the countries on the list.

Some eagle-eyed friends who took Philippine airlines last January 2012 saw me in the Mabuhay magazine. Rochelle even brought home the magazine for me.

This was taken at the photography class I took at PhotoKitchen. He he my claim to fame 😀

What are my plans for 2012? Definitely more traveling. I’m looking forward to going to Cebu, Hong Kong, Taipei and Europe!!! As usual more restaurant reviews but with healthier options for me.

I also promise to post more recipes and hopefully more gadget reviews. Thanks again for keeping me company. Any comments and suggestions are always welcome.

Wild-Mushroom Bread Pudding

I must admit my favorite part of the Thanksgiving meal next to the turkey is the stuffing. A few years ago I made a whole Thanksgiving dinner in Manila complete with brined turkey and cornbread sausage stuffing. Needless to say it was a big success.

When I read MarketManila’s post on the mushroom stuffing he made I immediately copied the recipe and volunteered to make the stuffing for Thanksgiving in my cousin’s house.

Unlike MarketMan I pretty much followed the original recipe from Bon Appétit magazine.

We shopped in a Korean supermarket and these were the only mushrooms available. It’s just like the mushrooms we have in Manila.

1. Slice all the mushrooms thickly.

2. Cut the day old French bread into 1″ cubes. I didn’t bother to remove the crust.

3. Sauté the mushrooms with all the spices.

4. I sautéed the mushrooms the night before and kept it in the refrigerator.

5. Add the bread cubes to the cream and egg mixture. Let sit for 15 minutes then add the mushrooms.

6, Transfer to a baking dish and sprinkle with parmesan cheese. Bake until pudding is brown and puffed, and set in center, about 1 hour.

This is a very easy dish to prepare. It doesn’t have to Thanksgiving to enjoy this yummy bread pudding. This would go great with roast chicken, roast pork, steak or any meat dish. Just don’t eat too much even though you’ll want too. It’s not exactly healthy but I can assure you it’s super duper delicious.

Wild-Mushroom Bread Pudding
adapted from Bon Appétit | December 1997

3 tablespoons olive oil
6 ounces shiitake mushrooms, thickly sliced
6 ounces oyster mushrooms, thickly sliced
6 ounces button mushrooms, thickly sliced
2 portobello mushrooms, stems and gills removed, caps thickly sliced
4 teaspoons chopped garlic
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon dried rubbed sage
1 teaspoon dried thyme

5 large eggs
2 cups whipping cream or heavy cream
1 cup milk (do not use low-fat or nonfat)
1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon ground pepper
6 cups 1-inch cubes day-old French bread (about 6 ounces)

Preheat oven to 350°F. Lightly butter 8 x 8 x 2-inch glass baking dish. Heat oil in heavy large pot over medium-high heat. Add all mushrooms, garlic, basil, parsley, sage and thyme and sauté until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Season mixture to taste with salt and pepper.

Whisk eggs, cream, milk, 1/4 cup Parmesan, salt and pepper in large bowl to blend. Add bread cubes; toss to coat. Let stand 15 minutes. Stir in mushroom mixture. Transfer to prepared dish. Sprinkle 2 tablespoons cheese over. Bake until pudding is brown and puffed, and set in center, about 1 hour. Serve warm.

Thanksgiving 2011

I was very excited to spend my first Thanksgiving in the United States last November amidst family and friends.

Our dinner was mostly made by my cousin La, aka Chinese Martha, and Sharon and lots of dishes brought by the guests. I had one contribution too.

La made the first three appetizers. Granted that the smoked salmon and brie were store bought she did a commendable job in the presentation. Everyone raved about the 2 kinds of bries. She also made cream of squash and apple soup which I don’t have a picture of.

La topped the brie with fig jam and pecans and wrapped the whole thing in store bought frozen puff pastry. Simple yet impressive and delicious.

baked brie in puff pastry with fig jam & pecans

brie with mushroom & caramelized onions

Chris brought these stuffed mushrooms which everyone popped into their mouths really quickly.

pancetta stuffed mushrooms

me and my cousin Mark

me, La, Kueifang, Sha, Audrey and little Ady

La’ wine offerings

Can you believe this plate and flatware are plastic? Amazing!!!

Audrey made this really pretty and colorful mixed salad greens topped with duck confit, mandarin oranges, raspberries and pecans. I loved this salad!!! I just wish there were more duck.

duck confit salad

La made Ina Garten’s smashed sweet potatoes recipe.

smashed sweet potatoes with apples, mashed potatoes

I think my most favorite were these ham and cheese scones that La made. She made it the day before and froze it. She just baked it an hour before dinner. The scones ended up tasting more like biscuits but either scones or biscuits I love them both. Luckily we kept some scones in the freezer and had them for breakfast for the next few days. (what Cohen diet? ;p)

ham and cheese scones

May brought these huge stuffed peppers.

stuffed peppers

Kuefang brought mashed potatoes and the Thanksgiving favorite, green bean casserole topped with fried onion strips. This was my first time for me to try this dish and now I understand why it was the only dish that was demolished that night. Even the kids attacked this dish even more than the mashed root veggies. It was really rich and creamy and the oven crisped French’s onion rings was perfect with it.

green bean casserole

My one and only contribution was the stuffing for the turkey which was inspired by MarketManila’s post. I will post the recipe tomorrow. It was a big hit! I personally really loved it.

wild mushroom bread pudding

La bought the cornbread and cranberry compote from Whole Foods. This started my love affair with cornbread. Luckily regular cornbread either by pan or by slice was always available in Whole Foods and I was able to buy several during my stay in Virginia. (another Cohen no no!)

cranberry cornbread

I was surprised that La bought a really small container of cranberry compote. She guaranteed me that it will be more than enough. I couldn’t believe that it since I love cranberry jelly which is what we can get in Manila. When I tried this compote it was really, really sour. No wonder nobody ate it. I’m sure if we served canned cranberry jelly it would have been wiped out.

cranberry compote

Sha made this huge 18 pound turkey. Too bad she miscalculated on the time and it the turkey breast was dry. Everyone enjoyed the dark meat instead.

roast turkey

Chinese Martha outdid herself with the rosemary roast beef. It was perfectly cooked and so tender. We only had 2 proteins and tons of carbs. That’s the perfect Thanksgiving mix, right?

roast beef

Adrian and May

Keifang’s nieces & mom, Chee

La, Kueifang, Ramon, Sha and John

Thank goodness the pies were store bought and didn’t provide temptation to me. I did try a couple of pastries Sha bought in Cairo. Surprisingly they weren’t too sweet.

apple and pecan pies, Egyptian pastries

Sha made this luscious dulce de leche cheesecake from scratch. Both my cousins are really great cooks!!!

dulce de leche cheesecake

Kueifang’s nieces made these chocolate creme brûlée which I wasn’t planning to eat until I took a little bite and loved it. I immediately got one for myself.

chocolate creme brûlée

The part of the evening I enjoyed most was when the guests beelined to the cabinet where La stored her take out containers and helped themselves with the leftovers. Some were so methodical in their packing that I just stood there and gaped in awe. Thankfully there was enough left for us to enjoy for a few days.

I loved my first Thanksgiving experience. The food and company was great and hopefully I get to go back again in November. Maybe Christmas and snow next time?

Happy Hour at PassionFish

You know you’re old when you go to a bar for the cheap food during happy hour. Since I loved the food at PassionFish I was sure the bar food would be equally good too.

The bar area was full when we arrived at 6 pm so we just stood and ate our chow.

Yes we brought a child to a bar for happy hour. And yes kids were allowed as long as they don’t order drinks. Duh.

I can just imagine in a few years Erin will be going to bars with her friends and we will ask her, “Erin can we go to the bar with you?” And with horror in her voice she replies, “No! I’m going with my friends.” “But Erin don’t you remember we brought you to happy hour before? Now it’s your turn to bring us!” bwa ha ha ha…

All the food and drinks on the happy hour menu were $5 only from 4-6 pm. It was a good thing that we could still order past 6:30 so it became our early dinner. With the amount of food we ordered it really felt like dinner.

PassionFish Happy Hour menu

I ordered a mojito with a piece of sugar cane in it. I’m not supposed to have alcohol but I really enjoyed my drink and it seemed bottomless because I had the bartender add soda water to my glass over and over again.

mojito

The fried clams were my least favorite because they were a bit chewy and tough.

“bucket of clams” crispy fried ispswich clams

The fried oysters were yummy eaten together with the chipotle coleslaw and New Orleans remoulade.

fried Chesapeake oysters

My favorite were the fried spring rolls filled with crabmeat and shrimp instead of the usual pork. The nuoc cham dipping sauce heightened the flavors of the spring roll.

Vietnamese crab & shrimp spring rolls

I’ve never seen ceviche topped with popcorn before.

classic Peruvian style ceviche

I tried all the sliders sans the top bread and the lobster roll was my favorite. They don’t skimp on the seafood here.

lobster roll sliders

crab cake sliders

The burger needed some salt but it was Erin’s favorite.

cheese burger sliders

I love happy hour. My next goal is to try Morton’s happy hour in Hong Kong where they serve eat-you-can steak sandwiches.

PassionFish
11960 Democracy Dr, Reston, VA 20190, United States
telephone: (703) 230-FISH

Cohen Lifestyle Dinner in the USA

Last November I went to the USA and visited my cousins from West to East coast. On my first night in Virginia my cousin was curious about what and how much food I ate on my Cohen Lifestyle diet.

I decided to cook a entire Cohen meal for my cousin’s family. We went to Costco to buy the ingredients. My first purchase was 90/10 ground beef to make burgers. I formed the patties to weigh 120 grams each.

The only seasoning to the patties were salt and pepper liberally applied to the exterior of the patty. We then cooked the hamburger on a grill pan without oil.

I also bought chanterelle mushrooms which we’ve never tried before. They were much more expensive than portobella mushrooms.

chanterelle mushrooms

I sautéed the mushrooms in olive oil, minced garlic, salt, pepper and a dash of white wine (not Cohen approved but what the heck).

It was delicious. The mushrooms were creamy and the taste was quite exotic.

And to accompany the burgers and mushrooms was a salad of spring mix lettuce and reduced balsamic vinegar and olive oil dressing.

I poured a whole bottle of regular (cheap) balsamic vinegar into a heavy bottomed pan and let it simmer until the volume was reduced to 1/3 of the original. It should also be slightly thick and sweet. This took more than 30 minutes to accomplish.

My cousin in law kept complaining since the whole house stank and smelled of vinegar. It was really bad but the effort was so worth it. They couldn’t believe how sweet the balsamic reduction was. I just added some olive oil, salt and pepper and that was our dressing. We kept the remaining reduced balsamic vinegar for future use.

spring mix salad greens

They were quite happy and satisfied with the meal since it didn’t really taste like diet food. Naturally the burger made with US beef was much better than using local Manila beef. I also liked all the different lettuce in the spring mix, most of which we don’t find in Manila. The best was the chanterelle mushrooms which was a real treat for me since all I buy in Manila are portobella, shiitake and oyster mushrooms.

That’s what I like about the Cohen Lifestyle diet. You still eat normal food just nothing processed and in a measured quantity.

Queso De Bola Cheesecake from Indulgence by Irene

Last week I received a text from Frannywanny if I wanted to try Irene’s queso de bola cheesecake. I don’t know Irene personally but I love cheesecake so I said YES.

The next day Irene sent me a mini queso de bola (edam cheese) cheesecake. I was wondering if it would beat my all time favorite cheesecake which also happened to be a qdb (queso de bola) cheesecake from Dessert Du Jour.

I must admit it wasn’t love at first bite. I found myself comparing it to Dessert Du Jour’s version which had a light texture and sublime flavor.

Irene’s cheesecake was rich and dense like your typical by New York cheesecake. The qdb was more intense and after a few bites it reminded me of Via Mare’s qdb bibingka. It gave me the same joy that I get when eating comfort food that’s very, very satisfying.

This cheesecake had an interesting sweet and slightly savory taste. There was much more grated qdb and you could even taste bits of melted cheese giving the cheesecake an unique texture. I ate it over 3 days and each time I ate it I loved it more and more. It’s not for those looking for a mild and light cheesecake. This is for the true qdb lover. It’s an aggressive and ‘in your face’ cheesecake that begs to be eaten slowly and savored with a smile on your face. A small slice is enough to satisfy my dessert cravings. Need I mention this was perfect with coffee?

I immediately texted Irene and ordered a whole cheesecake for our Chinese New Year party. Everyone including non-dessert lovers raved about the cheesecake. Until today I still have a tiny sliver left that’s hidden in the refrigerator. Yes I have a new love.

ps: Notice the pictures? No styling, no plating since I was in a mad rush to eat it. Trust me people, it’s goooood!

Indulgence by Irene
Quezo de Bola Cheesecake
9 inch – P900
4 1/2 inch – P200
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For Orders: 0922-8303900/0917-6225800
Pick up in Ortigas
Meet up in Magallanes – Weekday mornings and afternoons

Chinese New Year 2012

Kiong Heet Huat Tsai or Happy New Year everyone! My father’s side of the family usually celebrate Chinese New Year in a Chinese restaurant but this year we took a break from tradition and had the dinner in our house.

We prepared some dishes and ordered most of it from Classic Chef Catering. We made the salad with sesame soy dressing in the first picture.

This misua we ordered. This was the only Chinese dish we had. That was also unusual right? We just ordered dishes we liked and had no theme for dinner. Surprisingly everyone loved all the food. My cousins also commented that it was more relaxing to have dinner at home instead of in a jam packed Chinese restaurant waiting ages for the food to come out.

misua (Chinese noodle dish)

The only dish I made aside from the mashed potatoes was this beef shank with tomato sauce that I learned from my cousin La. I will post the recipe tomorrow.

It doesn’t look like much but everyone loved it. It was so tender even the tendon (litid) melted in your mouth. Most of the bone marrow was dislodged into the sauce making the whole dish more sinful.

beef shank with tomato paste

My cook made this lasagna which is the same one I sell in my store.

lasagna

The rest of the dishes were ordered from Classic Chef catering, the same one I used two years ago. Their paella is a must order. Even after an hour or two the rice never became soggy.

paella

seafood with dill sauce

The delicious sukiyaki cut Angus Korean bbq was my favorite.

Angus beef Korean bbq

chicken pastel

My least favorite was the super thin and shallow chicken pastel. It didn’t taste bad or anything like that. It was just ordinary and nothing special.

As usual I forgot to take pictures of the people.

For our family the look of the buffet table wasn’t important. No flowers or decorations. It’s all about the food baby!

My cute doggie Coffee was wondering if all the food was ready and if she can come out and start begging already.

my dachshund, Coffee

Thank you Cecille (Classic Chef) for giving us our favorite baked ham.

baked ham

My dad loves this ham so much he couldn’t even wait for the whole ham to be sliced.

An order of ham came with 2 boxes of homemade dinner rolls and pineapple sauce.

Chinese honey ponkan oranges

I bought these ‘bouchons’ or brownie bites from S&R. The brand is Sugar Bowl Bakery and they were surprisingly good. The brownies were a cross between cakey and fudge and were not too sweet.

brownie bites

The big hit of the night was the queso de bola cheesecake I ordered from Indulgence by Irene. I will do a separate post on this. Even non dessert lovers raved about it. I had to hide the last slice lest a cousin brought it home or decide to have another serving.

Indulgence by Irene’s queso de bola cheesecake

Last New Year’s Eve our household help were in a tizzy cooking prawns and steak on the teppanyaki grill. This time they were so relaxed and quite relieved that the food was ordered.

I think we just started a new tradition of celebrating CNY at home instead of an impersonal Chinese restaurant. It was definitely more relaxing and we got to talk to each other at leisure.

Classic Chef Catering
161 D. Tuazon Street,
Quezon City, Philippines
telephone: +632-731-2286, +63917-526-5217
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Indulgence by Irene
Quezo de Bola Cheesecake
9 inch – P900
4 1/2 inch – P200

For Orders: 0922-8303900/0917-6225800
Pick up in Ortigas
Meet up in Magallanes – Weekday mornings and afternoons
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