Back again up in the highlands

28 06 2010

Tender and juicy U.S. Rib Eye Steak from the kitchens of The Highlander Steakhouse at Tagaytay Highlands.

NOTHING COMES between me and my meat.  Good steak, that is.  So even with the alarm that had to be raised due to Taal Volcano’s heightened activity, I had to be at Mama Hen’s lunch treat in Tagaytay Highlands.  It has become a tradition with her.  And traditions are nothing if not to be kept and observed.  The simmering wrath from the innermost core of the earth be damned.

A panoramic shot of Taal Volcano

The meal started with the complimentary house bread, which, I surmise to be a French baguette and a Tuscan round served on a wooden cutting board.  It was like having a taste of France and Italy, just a cut of the bread knife away.  Unless there would be focaccia, I would always gravitate towards the Tuscan round.  And as a force of habit, I smothered each piece with mounds of fresh butter that I would first allow to come to room temperature – which, suprisingly, was easily achieved in the cool Highlands air.

Complimentary bread – a smallish French baguette and a Tuscan round.


The bread comes on a huge chopping block.


A close shot of my fave Tuscan round.

We did away with the salad course and opted for soup instead.  What came to the table was a dish so pretty I initially felt I didn’t have the heart to disturb it.  I’m used to French onion soup having a beautiful finish of a bread “crust” and melted Gruyère cheese on top.  But I’ve never expected much of Cream of Mushroom Soup.  The Highlands Steakhouse’s rendition came in a heavy mug lidded with perfectly puffed puff pastry.  With one careful swift motion the wait staff made, my nose unconsciously followed an invisible trail of buttery goodness that could only come from pastry hot and fresh out of the oven.  And the moment it hit the table, the domed crust that glistened under the light conjured up images of chicken pot pie made with organic Dorset puff pastry.

Cream of Mushroom Soup

I punched through the protruding fullness – undeniably bearing luscious smears of golden butter – and saw steam quickly escaping from the inside, clearing to reveal the creamy goodness of a melange of fresh wild mushrooms, most likely white button, swiss brown, cremini and baby bellos.  I loved how the soup was generously seasoned with plentiful crackings of the pepper mill.  I first tasted a piece of the puff pastry on its own before pushing the rest down into the soup.  What resulted was one of the most comforting, heartwarming, and really chunky good soups of recent memory.  In deference to our hostess with the “mostest”, Mama Hen, I kept myself from licking the last remaining drop from my mug.

Punching through the puff pastry dome.

Good thing the pièce de résistance finally arrived, lest I ended up committing a gastronomic faux pas.

The steak was actually a hefty portion of U.S. Rib Eye – easily anywhere from 10 oz. to 14 oz. – well-done this time.  It bore perfect grill marks that proved the meat was turned only once, making sure that the natural and flavorful juices were preserved inside the meat and not dried out.  Mama Hen chimed in that the true test of a chef is not when he makes rare steak when all the blood oozing out onto the plate could belie how well (or not) the cooking was done; but when he is asked to make well-done steak when there is always the risk to cook it to the point of being rubbery tough.  I’m not complaining about my steak!  It was flavorful, quite tender, and had perfect marbling and really tender, juicy fat.  It was so good I felt like committing a sin with each piece I cut and stained with just the right amount of the mushroom gravy.

Now that's lunch! My steak and choice of sides.


Side number one was buttered steamed asparagus spears. The corn on the cob comes with.


A look at side number two – the very yummy mushroom ragout!

The plate came with the requisite corn on the cob (really sweet!) and a choice of two sides.  I asked for buttered steam asparagus spears and the mushroom ragout.  I chose the stew of shiitake and oyster mushrooms to help tie all the flavor experiences together – from the soup, to the main course, to the sides.

As always, thanks for the wonderful, fabulous lunch, Mama Hen!

Copyright © 2010 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.

A gift that keeps on giving

28 06 2010

FRIENDSHIP DOES give me really great gifts.  And by Friendship, I mean Cecille.

One of the things that she has given me that I’m wearing out with use is this Healthy Shabu-Shabu Privilege Card.  I get 10% discount every single time I dine there, which has proven to be quite often.  The last time was last Saturday night, hours before seeing Toy Story 3.

Privilege in cards!

So when it was time to get coffee at The Coffee Bean & Tea Leaf and I got sweet-talked by the lovely barista to avail of their “Swirl” rewards card, I gladly snapped it up.  My Italian friend said that I was easy.  I chuckled and said that after all that the barista said, I thought it was just polite to get one.  Hahaha!  Besides, with the all the coffee and tea I get, I’m bound to get eligible for something.

The Healthy Shabu-Shabu Privilege Card was a gift from Friendship. The CBTL Rewards Card, I got the other night at Town.


The Coffee Bean & Tea Leaf!


Ice-Blended Ultimate Vanilla with Whipped Cream, Ice-Blended Ultimate Mocha (whipped cream blended in), and a Blueberry Cheesecake!


That's my coffee name!


Copyright © 2010 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.

Cookie monster is I

28 06 2010

WHILE WAITING for the 9:10 PM last full feature screening of Toy Story 3, I holed up in one of my favorite places at TownPowerbooks.  With the doorstopper that is The Martha Stewart Living Cookbook:  The New Classics on my lap, I devoured Anthony Bourdain’s Kitchen Confidential, slumped on the black square couch with the worlds of classical and art deco architecture closing in on me from either side.

I know I’m falling in love with a book when I come across one passage that makes me pause, lift my head up, look somewhere distant and see a scene from my past that breathes life into the passage.  I get goosebumps and the hair on my arms and on my nape stand on ends.

I haven’t gone past the preface when I came across a succinct description of how wonderful cooking for someone is – something that I have attempted to describe in length here.  I paraphrase, “cooking (for someone) is the purest and most unselfish expression of love.”  As to what Anthony Bourdain calls the close second to that, I shall leave it on the pages of his book.

Having read this brought to mind the most wonderful batch – and I mean huge batch – of cookies that one of my most generous friends, Mama Hen, gifted me with last week.  The cookies’ arrival on Wednesday was actually heralded by a text message that came a day before, something that was quite successful in sending my heart off in frenzied palpitations: “I will be there Wednesday.  I will bring cookies for you,” followed by, “I will bring what I baked this morning:  peanut butter, oatmeal (two kinds), molasses, choco chip.  All cookies.

Wednesday came.  And as the wax paper linings were being unfolded, I immediately caught whiffs that couldn’t belie the fact that only the highest quality ingredients would do for Mama Hen’s cookies – a fitting homage to the cookbook author whose masterpiece was on my lap as I recalled the experience.  I later learned that Mama Hen not only has been baking since as far back as she could remember, but also, and more importantly, that she has been doing this for some time now for her children’s lunch box.

I shared these cookies with some of my and Mama Hen’s other friends.  But while it was tempting to ration these out in portions – doling out for dramatic effect – I surprised even myself for finishing mine in one sitting.  I guess something so good just couldn’t be helped but enjoyed.  By the time I licked off the last tasty and buttery good crumb off my fingers, I realized that the peanut butter, oatmeal and choco chip had found a special place in my heart.

I checked my wristwatch and realized that I still had to hit The Coffee Bean & Tea Leaf to get drinks and cheesecake before the movie had to start.  I hesitantly put Kitchen Confidential back on the shelves – having gone halfway through.

Just like Mama Hen’s cookies, I wanted just one more bite.

Chocolate Chip




Molasses Spice


Oatmeal (again!)


Peanut Butter


Copyright © 2010 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.

The Man of Steel in cotton

28 06 2010

I KNOW exactly who to give this T-shirt to.  Quite inexpensive but upon inspection, proved to be quite well-made.

The Man of Steel in cotton! Nice!!!


Copyright © 2010 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.

Tinapa fried rice

28 06 2010

I’VE BEEN making tinapa fried rice long before I first came across it on the menu at Kanin Club.  On Christmas morning 2008, I made lots of it, as if penance for all the grease and the indulgence of the night before.

Meat from tinapa (smoked fish), the key ingredient to this fried rice!

The key to making really good tinapa fried rice is – of course! – the tinapa.  “Tinapa” translates to smoked fish, usually some type of herring.  And as I was told by the friendly talipapa (wet market) vendor, the male fish is more flavorful.  The 250 grams I bought the last time was enough to flavor a really huge batch that I was able to both leave behind enough for my family’s breakfast and bring a portion good for five people at the office.

For my recipe, I use steamed white rice from five cups of uncooked rice; one whole head of garlic, finely minced; one large white onion, finely chopped; four large whole eggs, scrambled and then sliced into strips; and the meat from eight to ten whole tinapa.

I take pride in my knife skills so when I say “finely,” I do mean as fine as you can go.  I do scramble the eggs and they’re what I cook first.  But sometimes, I’d opt to make a well in the middle of the fried rice and let the eggs slightly cook before giving everything a quick toss.  And as for the tinapa, I’m quite finicky about ensuring that all the bones and scales are picked out.  Nothing puts a meal to a screeching halt other than a stray piece of fish bone.

Over low heat, coat the bottom of a heavy bottom pan with a thin film of vegetable oil like canola.  Start with the garlic, allowing it to sauté slowly.  The goal is to really infuse the oil with its flavor, just until about the time the garlic starts to get brown on the edges.  That’s when the onions are added.  Make sure the fire is really kept low as the onions need time to sweat and become translucent without any browning.

Garlic and onion sauteing over really low fire. Notice that the garlic are brown... but not TOO brown.


The star of the dish is finally added!


Scrambled eggs cut into strips!


All this needs at this point is one more quick toss and breakfast – or any meal – is ready!

Once the onions have become really soft, add the tinapa.  Stir the mixture and let everything settle into one layer on the pan.  Give it a few more minutes until the minced fish meat breaks down and becomes a nutty hint in the background.  Then add the rice – little by little, mixing well after each addition.  Season with a little salt.  It is key to sprinkle the salt all over the pan and not just on one spot.  Especially when using iodized salt, start with just a little amount, mix well and taste.  One can always add more salt – but never take it out from a dish like this.  Once the seasoning is to your liking and the rice has been allowed to really saute, add the scrambled eggs.

Really good tinapa fried rice is now ready to hit the table.

Copyright © 2010 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.

I made a notebook

20 06 2010

Not just up in the sky! But on my new notebook too!

I HAVE been meaning to write an essay since Friday night.  But I didn’t want to do it on the computer, on my laptop, or in any of my current notebooks.  My MIT notebook from Mikko is purely for work, while my kikki.K Daily Notes from Friendship is for random thoughts and observations of personal importance.

So a new notebook is a must.  Besides, I have set a goal that starts with this essay.  And I want to write it in cursive.

To make this “new” one, I took an old Mead college composition notebook, cut it to size (to make it fit any of my laptop bag, adidas UEFA EURO2008 bag, or fave smallish North American leather bag), and covered it with the image of one of my favorite superheroes, Superman, torn from the June 6, 2008 issue of Entertainment Weekly.

The opening paragraph of my new essay has been in my head since Friday night.  I’ve got to get down to it and write it down.

How my new personalized notebook looks like.


The most painstaking part was gluing the two sides perfectly together. Yes, the image was split into two pages.


Copyright © 2010 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.

You have to read this

17 06 2010

THE BIGGEST compliment I think I can ever give a book is when I loved it so much I would be so close to stop total strangers on the street just to ask them to read it.  This book – Anderson Cooper’s Dispatches From The Edge:  A Memoir of War, Disasters, and Survival – is one of those.

My current favorite book – Anderson Cooper’s Dispatches From The Edge: A Memoir of War, Disasters, and Survival.

I cracked it open at 5:45AM yesterday, devoured the first 79 pages before temporarily shutting it by 6:30AM.  I resumed at 4:15PM and was on page 149 by 6:30PM.  Took a break for dinner.  A couple of magazines.  Top Chef (Las Vegas) at 10:00PM.  Back on page 149 by 11:00PM.  Called it a night at 12:36AM.  Turned the last page – page 222 – at 6:25AM.

I want to write about it.  It was that good.  And know what?  I’ve actually passed it on to someone already.  I felt I really needed to pay this book that compliment.

Arguably one of the most powerful and moving books I have ever read.


The next book on my list – House of Sand and Fog. I adore the movie version!


Copyright © 2010 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.

Recent presents

14 06 2010

FRIENDSHIP GIVES the best presents.  By that I mean both the relationship one has with a friend, and “Friendship,” my shopping soulmate based in Singapore.

The kikki.K bag bearing gifts

Nothing beats waking up to this message:

Spell it out loud together with me: G-I-F-T!... And Friendship, I know you like Anderson Cooper. I'm reading his book right now, concurrent with two others.

So Friendship’s sister and I made a plan to meet up at Town for what I kept referring to as the “drop” (giving away my penchant for far too much TV spy series watching).  We met up at Starbucks.  And over my very first Iced Coffee Signature in Chocolate, I carefully tore off the delicate almost tissue-like wrapper to reveal what I later texted Friendship as one of the nicest and most thoughtful presents I’ve ever received – DAILY NOTES by kikki.K notebook.  And this was just gift number one.

I love the design of the wrapping paper – closed and opened envelopes!


My new DAILY NOTES by kikki.K notebook from Friendship!


That's the product sleeve and a shot of 7 of the 8 predefined tabs. Friendship has always been on a "gift ideas" tab in my head. Now I can write those down!

Daily Notes is a practical notebook that helps “keep track of information, ideas, recommendations and inspiration.”  It has 16 tabs which will assist in organizing random thoughts and observations into 8 predefined categories – books, films, gift ideas, music, bars/restaurants, shops, websites, and miscellany – and 8 that can be personalized.  The product sleeve says it all, “You will never forget an idea or misplace a written note again.”

My kikki.K 10-pack Recipe Inserts and My Recipes folder. I'm going crazy thinking about which recipes to write down on these precious sheets!


How the 10 recipe inserts looks like.

Gift number two turned out to be a 10-pack kikki.K My Recipes folder that comes 10 sheets to write down recipes in my head, or those that I come across in magazines or newspapers – both of which I read a lot of.  I like it a lot that the sheets have sections for temperature, preparation time, level of difficulty, number of servings, and rating.

The presents are equally nice – the designs are stark, the colors very basic, and the lines very clean – as they are quite thoughtful.  Friendship really knows that these will allow me to indulge in a couple of things I love the most – lists, and writing in cursive.

For good measure, Friendship’s sister threw in the latest Ferrari by Hot Wheels model car in the bag.

Speaking of the “bag,” having been told that the gifts came in their own special paper bag, I had to spend time familiarizing myself with it.  It’s a pretty white-and-gray number that says “kikki.K Swedish Home / Office Style.”  I took it as an homage to Robin Söderling making it to the finals of the French Open at Roland Garros.  Haha!

Me and my loot!


It's hip to be green. Makes me love kikki.K all the more!

Thanks a lot, Friendship.  I’ve often wondered why I’ve been holding back buying myself a new Moleskine.  I mean, besides the fact that I didn’t want to spend that much for myself.  I guess the universe was telling me to wait for your presents.  Love them!

Had to send Friendship a text of thanks!


The meet-up was at 3:00PM. I made it quite early. By the way, my wristwatches are wound 30 minutes in advance!


Copyright © 2010 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.

Had my ramen and met Neal Oshima too

14 06 2010

Ukkokei Ramen Ron’s Miso Ramen

IT TAKES a lot to get me star-struck.  And by the time I had taken the long walk from Dusit Thani Hotel to this restaurant I was searching for – all I could remember was a portion of the restaurant’s name (the “Ron” part) and that it was on Arnaiz Avenue – I wouldn’t be easily impressed or fascinated anymore.  Well, I guess I spoke too soon.  And I’d leave it at that for now, lest I get ahead of myself.

Ukkokei Ramen Ron’s specialty is their ramen, which is available in three broth flavor variants – shoyu (soy sauce), shio (salt), and miso.  I went there for the Miso Ramen which has good word-of-mouth publicity as their bestseller.  As I waited for it with breath that was bated, I asked for a tall glass of Iced Green Tea and one of my favorite Japanese appetizers, Agedashi Tofu.

My love for Agedashi Tofu is just one of the many good things I have assimilated from my association with Friendship.  So everytime it’s on the menu, I would ask for it.  Ukkokei Ramen Ron’s version was quite authentic.  They took a smallish block of firm silken tofu, dusted it lightly with cornstarch and fried it until perfectly golden brown, with the bottomside bearing grill-like marks.  They served it in a very very VERY hot broth made of dashi, mirin and soy sauce, and topped it with a generous mound of grated daikon radish, the whiteness of which was beautifully blemished by a smidge of red chili paste perched on top.

Agedashi Tofu

Notice the perfectly golden brown block of firm silken tofu, the mound of grated daikon radish, the chili, all that spring onions, and the nori! Super comforting!

I cut a piece of the tofu and flipped it to see the grill marks. Perfect.

In the savory broth were lots of finely chopped sping onions and strips of nori (seaweed).  Though I burned myself with the very first excited slurp I took of the broth, it was well worth the sense of comfort that washed all over me – exactly what I needed after over six grueling hours of creative writing.  While the silken tofu ensconced beneath the very thin batter slid playfully on my tongue, I couldn’t help telling myself that I was eating healthy and could live on it.  I was all the more convinced when, looking down at my lacquered bowl, my sight caught an inadvertent glimpse of my expanded girth, one side of which was already touching the side of the bar table I was sharing with a Japanese expat to my right, and a father and his son farther down.

Miso Ramen, served with a generous sprinkling of spring onions, lots of bean sprouts, and a ladle for the soup.

 I was licking the last traces of the broth on my upper lip when my humongous bowl of Miso Ramen was served, its arrival from the kitchen being heralded by some Japanese “cheer” coming from the wait staff.  I sheepishly applauded the ramen’s presence in front of me and silently acknowledged that it could be the biggest bowl of noodles I would ever have to devour.  Those I’ve had at international airports in Hong Kong, in SanFo and in Shanghai would pale in comparison!  I whipped out my camera and began taking the requisite shots – the tigher, the better.  My patience was put to the test as the photo shoot took quite a while.  As is always the case with steaming hot food, I had to contend with all the steam rising from the food’s surface.

A tight shot of the Miso Ramen. Notice the strip of pork on top!

Once satisfied with the photos I had taken, I slurped away, making good use of both the chopsticks and the small ladle they served the noodles with.  Chopsticks alone proved insufficient as the oily noodles would slide off, putting to shame years of experience in using this oriental tableware.  Halfway through, the Japanese expat to my right had to ask me how I was finding my noodles – but not before first asking me if I was Korean or Filipino.  I looked at him and said, “I find it to be average (gesturing with my left hand stretched out in a seesawing motion).  But the ramen noodles are quite good – thick enough, and cooked to perfection to give that “bite.”  I like it that they put in a lot of spring onions and bean sprouts.  The broth though is a bit salty for my taste.  And I’m someone who has a high tolerance for saltiness.”  He mouthed back, “it’s average,” before getting up from his seat and shaking my hand.  We couldn’t be in any more agreement.  I guess I set the bar too high – what with all the good I’ve heard about the house bestseller!

Halfway through my bowl of ramen. Mine was extra huge because I had an extra serving of Omori (ramen noodles) added to my order!

Yaki Gyoza!

The Iced Green Tea I washed everything down with. It was really straightforward – just freshly brewed green tea and ice. Very cold. Very clean. Very simple. Loved it!

Feeling for myself that my excited anticipation had plateaued, with my arteries already lined with a thin film of oil, I decided to pick one more item from the menu to help pick me up.  I thought the Yaki Gyoza wouldn’t hurt, especially since it was consistently one of every three items dished out from the kitchen counter.  I asked the wait staff what sauce was best for it and she told me to mix the Japanese soy sauce and the vinegar together.  I did.  But before I could even dunk the first dumpling in, the father to my right quipped, “It’s better with the chili oil.  Only if you like.”  I did and when I was shaking the small bottle like crazy, he followed through, “You have to press the button on top.”  I smiled at his helpfulness, and he carried on with the conversation.

“Do you have a food blog?  I saw you taking pictures of your food earlier.”

Yes, I have.”

“Is that a Lumix?”

No, it’s a Canon IXUS860IS.  Just a point-and-shoot.

“And that’s all you have to do.  Your blog, what’s it called?”

It’s eponymous.  It’s called ‘eNTeNG’s MunchTime.’  It’s at

“’entengvince?  It’s one word?  Like, I can google ‘entengvince’?”


“I take photos professionally.  I did a shoot for Rogue magazine, a feature on food bloggers.  Like Market Man.  It’s the established ones.”

Oh my God!  May I have your name please?

“I’m Neal Oshima.”

At this point, I had officially freaked out.  I was actually sharing the bar table with one of the Philippines’s foremost lensmen and one of the most seldom-photographed at that!  Since he actually was the one who struck up a conversation with me, I went out on a limb and asked if I could have a photograph taken with them.  He was quite shy, saying that he would just always ruin photos.  I insisted.  I remember my hand shaking a little, hence the blurred shot.

I went back to my part of the table, and as I was muching on my gyoza, he went on, “How’s the gyoza?  It’s good right.”

Yes, it is really good.

He and his son stood up, I stretched my hand out and he shook it and said, “eNTeNG, right?”

I was star-struck.

A cropped me, with THE Neal Oshima and his son.

The bar table (counter) faces the open kitchen at Ukkokei Ramen Ron.

Ukkokei Ramen Ron – I found it walking all the way from The Dusit Thani Hotel where I was earlier in the day. All I remembered was that the restaurant name has a "Ron" in it, just like one of my best friends Superman's name.

Copyright © 2010 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.

Rice shines: Dinner with Ed and Jon

11 06 2010

Kanin Club's "Tinapa Rice"!

A RESTAURANT is distinguished by the fineness of its cuisine.  But when it comes to Filipino food, most restaurants seem to brandish theirs as having the goodness of stick-to-your-ribs “home cooked.”  I for one have the propensity to be quite forgiving of my own cuisine, especially since anything “home cooked” comes with the expectation that it is pleasing in its imperfection.  I mean, how can you call something “home cooked” and expect it to be perfect?

Fortunately for me, for this first trip to Kanin Club at their Westgate Mall, Alabang branch just hours ago, I didn’t have to face the dilemma of singing praises for each dish that came to the table.  I had one of our guests to take care of the review.  Quite apropos, since my home site manager was hosting this dinner in honor of them – our visiting managers from one of our company’s offices in the States.  And wherelse best to treat them than in a place whose name (“Kanin”) is Filipino for rice, the staple of the Filipino diet.

While I would linger on how a dish looks like, dwell on the nuances of that first whiff, and spend time reacting to textures against my tongue, my guest “food reviewer” was succinct and straight to the point.  He was quite exceedingly infectious; I got more excited over dinner sitting next to him at the table than trying the dishes myself.  Whether he threw out one-liners like “excellent” and “good” or the more generous “I like it!” and “This is very good!” – I believed him.

And when his eyes opened wide while nodding in approval – almost in unison with our other guest – over the deep-fried butterflied tilapia, I knew dinner wasn’t a bust.  Our guests and my friends’ satiation was foremost in my mind that I threw my “shoot-first-eat-later policy” out of the window.  (Good thing Lester was taking shots with his DSLR from another vantage point!)

So how did our dinner selections fare with our select guests?  Here’s the scorecard.  (As for me, the tinapa rice was tops.)

Squid in Salt & Pepper – Very Good; Tinapa Rice (fried rice with smoked fish) – “I Like It!”; Crispy Pata (deep-fried pork trotter) – Good; Bangus sa Miso (milkfish in a sour broth of tamarind and fermented soybean paste) – “Too much tomato”; Sizzling Squid – Excellent; Binukadkad na Tilapia (deep-fried butterflied tilapia) – Excellent; Spicy Tahong (spicy mussels) – “Very good.  Not spicy though.”

My peers in my manager's staff – Melo, Jonah, Brother, and Lester (taking test shots with his new DSLR!).

The "I like it!" Tinapa Rice on my plate, sharing space with the Sizzling Squid and the "Gambas con Kabute" minus the kabute (mushrooms).

Sizzling Squid

Gambas con Kabute (Shrimps with Mushrooms)


Gambas con Kabute (Shrimps with Mushrooms) – the whole thing! (Photo: Lester De Guzman)


Squid in Salt & Pepper (Photo: Lester De Guzman)


Tokwa't Baboy (Beancurd and Pork in a soy-vinegar sauce) (Photo: Lester De Guzman)

A couple of our guest "food critic's" ratings.

Crispy Pata (Crispy Pig Trotter)

I washed everything down with refillable Iced Green Tea.

Paintings by local artists deck the walls of Kanin Club. I think the paintings are for sale.

I had a great time at my first Kanin Club dinner.


Going through Kanin Club's extensive menu. Everytime I do this, I'm reminded of this line from a movie I saw. Something like: "I'm an excellent orderer. You may want to be with me for the rest of your life." Hahaha! (Photo: Lester De Guzman)

Copyright © 2010 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.