WAFU’s Teppanyaki Omakase Buffet is a 12-course, sit-down, Japanese-style iron grill feast curated by Wafu’s Executive Chef, Chris Oronce. But unlike traditional buffets where you can order anything, guests are required to go through all 12 courses first before they can order more of their favorites on the menu. The buffet comes with a sushi sampler, dessert, unlimited fried rice, and drinks.
We enjoyed our teppanyaki meal. I can’t help but think that this could be the start of the teppanyaki craze in Manila!
Here are some highlights from our own Teppanyaki Omakase Buffet experience with Executive Sous Chef Leslie Altura…
1) Pace yourself. Don’t attempt to finish the food from all 50+ vendors in a single hour.
2) Rate the food immediately. Trust your instincts and put the first score that comes to mind.
Here’s the rating scale for the taste test and some guidelines for each score:
1- Thanks, but it could be better. (If you didn’t like the food at all) 2- It’s OK. (If it was acceptable but not really memorable) 3- We had a good time. (If it was good and you enjoyed eating it) 4- I love it! (If the food was really good and something you would order next time) 5- Awesome! (If the food was really, really good that you would tell everyone about it or give it away for Christmas to your friends and family)
We suggest you give your rating first before comparing notes with other foodies so that your decision won’t be influenced. So if you love the food and think it’s rave-worthy, go ahead and give it a 5.
Foodies always rave about Dedet’s creative variations of stuffed lechon (roasted pig). My favorites include the French Lechon with Truffle Stuffing, Lechon with Binagoongan Rice stuffing, Lechon with Laing Rice, and their latest creation, Thanh Long de Leche.
In 2012, PEPITA’S KITCHEN launched the Lechon Degustacion, a private dining at the house where the stuffed lechons are prepared and cooked. It has become the best Pinoy-inspired degustation feast in the metro.
Just this September 2013, Dedet introduced the latest edition — Hayop na Degustacion — a streamlined version of the original lechon degustation. Together with other food bloggers and some OB Montessori people, we were invited to be the “guinea pigs” for the final taste test of the new degustacion menu.
Here is our Hayop na Degustacion experience at Pepita’s Kitchen…
HUNGRY HOUND is the latest Gastro Pub Concept by Chef Rob Pengson and Erwan Heussaff, located in the new Globe Headquarters in Bonifacio Global City.
It’s definitely howling but got mixed reviews when we visited during the soft opening. The concept is really cool but the execution is not quite there yet, and we felt it was premature to open before the ghost month.
Here are the things we liked and got disappointed with at Hungry Hound…
Manila is crazy about spicy food these days, and it’s just the right time to introduce MODERN SICHUAN, the first modern Sichuan-themed restaurant in Manila. Sichuan is my favorite among all the Chinese cuisines because of its unique hotness and distinctive flavors.
Sichuan usually refers to the cuisines from Chengdu, Chongqing, Leshan, Neijang, and Zigong in China. Sichuan uses three peppers: red chili peppers, black peppercorns, and hua jian (Sichuan Peppers) vs. Hunan cuisine which just uses chili. Hua jian peppers provide the malasensation-anaesthetic effect experienced when the peppercorn flavor makes contact with the saliva feeling your tongue numb to the chili.
Modern Sichuan also carries the Modern China menu for those who don’t like spicy food. The menu is overwhelming and offers unique dishes that you can’t find in any Chinese restaurant.
Here are the dishes that we love and recommend in Modern Sichuan:
EL CHUPACABRA is the hottest street tacos hang-out place in Makati conceptualized by Dixie Mabanta of Mexicali, Cafe Mediterranean, Fishbar Boracay fame. It is located in the current commisary of Mexicali which turned into a street tacos resto with a Mission St. Sanfo vibe.
It is named after the legendary crypid El Chupacabra which literally means Sucker (Chupa) + Goat (cabra) that sucks blood out of livestock, especially goats.
We love the tacos and the whole streetfood with an expat hangout vibe. Check out El Chupacabra:
PROJECT PIE Philippines is an artisan-inspired create-your-own-pizza place conceptualized by James Markham who pioneered the Chipotle-style assembly- line custom pizza niche. This is James’ custom-made pizza version 2.0 concept after his earlier pizza resto concept — Knockout Pizzeria, New York Style Pizza, MOD (Made On Demand) Pizza, and Pieology.
It is the first international franchise outside the US, and the 4th branch after MGM, Las Vegas; Hill Crest, San Diego; and Boulder, Colorado. This is the first time you see an international franchise opened first in Manila, ahead of Singapore, Hong Kong and other cosmopolitan cities.
We are already exposed with the Chipotle-style burritos which were introduced by Ristras in Manila. (I’m still wondering when Chipotle will open here in Manila).
The “Artisan” term is carefully used to refer to hand-crafted pizza prepared on-the-spot based on your preference. There’s nothing Artisanal about the ingredients and how the dough is prepared.
Here’s our Project Pie Experience in Manila and why we like the concept:
RAMEN NAGI’S BUTAO 豚王 Ramen is hailed as the BEST Ramen in Hong Kong by most foodies. It was established by Ramen Master Chef Ikuta Satoshi in Shibuya, Tokyo in 2006. It’s a young, authentic and very creative ramen house which is easy to find by just following the long queues.
They have RAMEN NAGI branches in Shibuya, Nishi Shinjuku1F, and Kogame in Tokyo. In Hong Kong, they are popularly known as BUTAO with branches in Central, Causeway Bay and Tsim Sha Tsui. They opened international franchises in Taipei, Jakarta, Indonesia and soon in Manila. (There’s no branch in Singapore.)
Recently, BUTAO held its first Pop-up Store to test and introduce the first ever bowls of Butao King (traditional pork-bone soup), Black King (Butao broth with squid ink), Red King (spicy miso-based soup) and Green King (Japanese-Italian fusion: olive oil, basil and cheese) in Manila 🙂