“that last 5 minutes of rock scrambling on the slippery and unstable knife-ridge of the summit of Yala (w/o safety ropes), with 1000m vertical fall potential on both sides of the ridge; those leaps of faith over several crevasses (again w/out ropes hehe) “
Not something to rave about but at least a new resto in Glorietta !
When I was passing by for lunch to Modern China in Glorietta yesterday, I happen to pass by and see heaven & eggs opened already. I guess it is opened for just a week and this is the 2nd branch of this resto chain by the same owner of the Red Crab chain. The 1st branch is in Tomas Morato and there are always alot of people lining up similar to this Glorietta branch during lunch time (located beside bread talk)
Fortunately today, the IDS team had a scheduled birthday treat for me 🙂 Its been a tradition that the bday boy is treated (for free) during lunch time by the team to a resto of his choice. So this was a chance to check out this interesting resto. The reason I wanted to eat here is that I missed Country Waffle’s Angus Tapa and I know that Heaven & Eggs serves this kind of food as well.
Upon entering the resto, you are welcomed with winged waiters, wall of clouds and these swinging chairs similar to Herrick’s. The menu really feels like country waffles where in fact, they serve small pancakes as complimentary. The star in the menu is the P230 Angus Tapa or the P205 Angus Burger which I ordered. After the meal, I did a quick poll if the food is worth raving about or if it really taste anything special — consistently, it is just OK. I’m expecting alot more given the price but looking for a killer taste for their Angus. (But I guess my expectations where a lot higher) But I’m glad that it was a bday treat where I enjoyed my Angus for free 😀
Thank you very much for all my office mates who joined for the lunch treat: Noel, Chris, Carlo, Susan, Zandro, Daniel, Kats, Candy, Andie, Meann, Karen, Jayan, Christian 🙂 Thanks alot guys!!
After breakfast, we went on the culinary demo by Milada Dealo Valde (Ka Mila), owner of the koffee klatch and head of the Quezon provincial tourism council. Did you know that Kiping is made from Rice Galapong and can be eaten like kropek? Yes, it can be fried or grilled and perfect with a vinegar dip (see yellow kiping below). We liked the grilled one alot better 🙂 As you can see my focus is still food and not really how to make it. I guess I have admitted to myself that I don’t like cooking so I leave it up to my wife and her friends to figure out how to make it. BTW, kiping is the popular decoration they used during the pahiyas festival and almost all the houses in lucban knows how to do it.
The next demo was about the longganisa lucban or according to Mila, shortanissa because I began to be shorter than they used to make it. She stressed on using no preservative, using oregano, and making sure that it is air dried. Also, according to her, a longganisa without fats would be dry and that it why they still used pork with fats normally the neck part of a pig. My wife had a chance to pack a longganisa and it’s not an easy task — you need to have patience 🙂
Special for my blog readers, I have the recipes for making both so just email me at email@example.com.
“How can something so beautiful be so destructive?”
“This is an amazing shot. So impressive. It’s hard to believe something so beautiful has caused so much sorrow..”
These are some of the reactions to this beautiful picture of the Katrina’s eye. This is not a picture out of your tornado movie but an actual shot of the eye of the hurricane. Check out this photo set from myterious chicken.
After 3 hours of driving, we finally arrive in our first stop in Quezon. Now, this would be the start of our degustation. By this time, we are hungry from the trip because we only had snacks along the way in the interest of time. I’ve been to Quezon during Pahiyas and I should say it is worth visiting lucban not during the fiesta season on May 15. Also, you would have the time in the world, to savor what lucban has to offer.
Our breakfast was in Dealo’s Koffee Klatch and our breakfast consists of Pansit Lucban or popularly known as pancit habhab, Longganisa Lucban and broas. My son Aidan was very jolly and at this point of time we were taking photo shoot of Aidan.
The longganisa lucban is very addicting because it is made of natural ingredients (no preservatives) and lots of oregano. Although for some who are expecting a sweet longganisa, it is not. I think people will be offended if you look for a sweet taste and they would say go to Pampanga. For me, I think it is perfect with the vinegar sauce — really yummy! Also the pancit habhab, was delicious. According to Tina, you would know the pansit is special if it has lechon kawali as an ingredient. BTW, it is called habhab because you would normally eat it in banana leaves and just use your mouth to eat it.The broas was not as good as the one in Sariaya so stay tuned for that.
Last June 10, I’ve blogged about my good friend Romi’s next climb. He invited me to join at least the short trek at the slopes of Nepal during the first part of his climb but my schedule and finance does not permit it. I’m glad Ching was able to join and I’ll expect very nice pictures from their trip. Good Luck Romi on your Mt. Cho Oyu climb! For those who wants to contribute here and know more information about this noble cause, here are some links:
The culinary tour would start in Lucban, Quezon and there are two ways to go there either via Los Banos — Pagsanjan route or via the Nagcarlan — Liliw route in Laguna. I asked Tina if our schedule permits to pass by latter route, and I’m glad I did. Our call time was at 6am at Caltex Starmart in Buendia near Pasong Tamo. But knowing my friends they would be late specially on a Sunday. We left Manila at 7am and arrived in Lucban at around 10am. One of the things I love about long drives, is driving along virgin paths where it is thrilling to see new places and roads.
Underground Cementary in Nagcarlan, Laguna. Along this mountainous route, there are two points of interest: The Underground Cementary in Nagcarlan, Laguna and Tsinelas street in Liliw, Laguna. In the morning, the facade and the clouds at the cementary is photogenic that any pictures that you take would be stunning. This spot is really a photographic interest and nothing really much to check out in the basement of the cementary. Besides, no photography is allowed inside. Below is the story of this cementary (in Filipino):
Liliw, Laguna. It’s been a while since I wanted to visit this famous tsinelas street in Liliw. I’m glad I had the opportunity first hand to see what’s the fuss about in this place. I would say that you need to lower your expectations. Some of the slippers are already made in China but there are still some produced in Liliw. I think it is overated because my wife and her friends was not raving about it soo much after seeing the goods.
There were a few churches that we stopped by particularly the one in Majayjay, Laguna but nothing beats the Paete Church in terms of its antiqueness and the old paintings inside the church. So, when you go on this route, no need to stop by the churches except that it has been my rule to pass by one to pray for safe travel and a chance to pray for 3 wishes 🙂
This is the beginning of a 10 part blog series of our culinary adventure in Quezon. Carlos Celdran started to rave about Lady Laguna Ms. Tina Decal last July which I guess when he joined the inaugural culinary tour of Quezon supported by the Department of Tourism. The looks could be deceiving when you first meet ms. Tina Decal, and we have to take a leap of faith by gathering friends who share the same interest. At the start, it was very difficult to come up with a group of 8 for a tour price of P1,200/person (bring your own transpo). Specially, if nobody have been on the tour yet, not alot of people raved about it, and you need to find a group that has photography and eating as an interest.
I love travelling in the Philippines! We had the time of our life last Sunday from exploring secret pottery gardens in Tiaong to the Kamay ni Jesus healing church in Lucban. There’s alot to rave about and there are some things that you need to be cautious also. Just to tease my blog readers, can you guess where are these places:
Keep tuned into the Quezon Culinary series to get detailed information about this culinary tour.
This is a clear winner when it comes to Italian Food!
This italian resto have been in existence for more than a year already and I’ve heard about this place from people raving about it. Last night, after hearing mass in Don Bosco, we went to Cantinetta at the end of pasong tamo extension.If you can see the empty tables above, all these tables are reserved for dinner. We are glad that they can still setup a table for 3 for walk-in guests like us in the non-smoking section of the resto.
According to the menu, Cantinetta is a small wine cellar, where the typical italian family store their wine for private consumption. Over time, the cantinetta turned into a small shop, selling from it the family’s wine label. Since my wife and I are the only ones dining with my son Aidan and yaya, we can only order two meals:
Quattro Formaggi. (P360) Popularly known as four cheese composed of Parmesan, Gorgozola, Ricotta, and Mozzarella served on a thin crust. We like it but it is at par with CPK.
Tagliatelle Tartufo. (P440) Egg made pasta with truffle, parmesan in white cream sauce. This pasta reminded us of our favorite pasta in Cafe Maestro. Both are expensive but both also serves the best italian pasta. We simply loved that mushroom taste of this pasta and this one was easily wiped out!
Cantinetta is located at:
Karrivin Plaza A
2316 Pasong Tamo Ext. Makati City
Tel# 892-9873 (better reserve specially the non-smoking area)