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Walk with Jin! A Megamall Food Trip

Last September 10, Jin so graciously included me in her very exclusive MEDIA MEGA FOOD WOK TRIP for SM Megamall. And because the President (me) of her FAN CLUB was present, naturally, the Vice-President also had to be there to complete the cast members. ;))

Many of my regular readers probably know NIEL who is one of my avid supporters. He never fails to read my posts every day & drop a line or two, making me oh-so very happy! Niel also has quite a bit of followers already & like me, they start missing him whenever he makes a slight delay is his daily & mostly on-time comments haha.

I asked him to guest blog for me. Do enjoy his post! <3 Thank you so much NATHANIEL QUINTOS for agreeing to guest blog for SSEN. I super appreciate your friendship & your support! Kering-keri mo na mag-full time blog promise! :-*

And many thanks to the very pretty ABIGAIL WANG, Marketing Officer for SM Megamall, SM MEGAMALL, and of course my favorite food blogger, JIN PEREZ for such a fun day of eating.. and eating.. and more eating! <3

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Walk with Jin by Niel Quintos

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Note: This is a very tongue-in-cheek post, as the author is actually Jin’s number one fan (despite what Jane says that SHE’s number one. Ha!) In fact, Jin and her whole family plus their dogs have jointly filed a restraining order against the author since, they claim, he stalks them too much. Their petition had been granted. It’s the proudest day of my life. The author has filed a motion for reconsideration regarding the matter. The case is now pending in the Supreme Court.

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I didn’t know what to feel when Jane texted me that we were to go on a food tour with jinlovestoeat.

“Who?” I texted back. “Is she famous?”

Jane assured me she was. Some blogger, she said, whom she followed diligently.

“If you say so,” I replied.

Didn’t matter who the guide was, I was there going there for the food, anyway.

Because I loooove food! Food is life… literally! Even better when it’s free.

…and also because my dear friend Jane asked me to be her “taster” since she was on a strict Paleo Manila regimen that prevented her from eating most of the food that was to be served to us.

So off I went to SM Megamall (who organized the event) that Wednesday morning, September 10, 2014. Apparently, the event, MegaFoodWok, was to celebrate the Mid-Autumn Festival (aka Mooncake Festival, one of the two major Chinese holidays, together with the Lunar New Year), so the guide (the blogger, remember her?) picked her favorite restaurants in the new Mega Fashion Hall that best reflected the spirit of the feast (dami bang parentheses? Masanay na kayo! I’m the king of parentheticals, hahaha…)

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Not 1, not 2, but SIX establishments one after the other!!! Oh what JOY!!! Do read on & DROOL! ;)

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I arrived slightly earlier than the announced 11:00 am meeting time (I’m ObC that way). The designated time came and went, but Jane was nowhere in sight. Good thing I remembered the name of our guide (Jin, I think) because she arrived right on time. She’s pretty enough, and had that flawlessly clear porcelain skin. She was also very amiable, cheerful, and had a beautiful set of pearly white teeth. I hate her already.

She approaches me and smiles, I’m surprised she knew me. She’s probably seen my instagram pics. Ah, the burdens of being hemi-demi-semi-famous. It’s a blessing… and a curse.  :P

Jane finally arrives, but completely ignores me so she can talk to this Jin person. Really, Jane? Inuna mo pa yang taong yan kesa sa akin? Don’t worry, I’m feeling benevolent, so I’ll forgive this little snafu, but next time know your priorities, okay? Good.

Finally, the tour starts. And our first stop was:

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1.) Tim Ho Wan

UG/F SM Megamall, Fashion Hall, Julia Vargas Avenue corner EDSA Wack Wack, Mandaluyong (02) 4708836
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Tim Ho Wan, the hole-in-the-wall eatery in Hong Kong that defied all odds to gain an entry in the Michelin guide, has finally arrived in Manila. Its dim sum have won the plaudits of food critics and the hearts of epicureans around the world.

Now without having to hop on a plane, local aficionados can savour the famed Baked Bun with BBQ pork: the marquee dish that transformed the eatery into a mecca!
The pork buns are enticing and here is why: the exterior is crumbly and fluffy and the inside — barbecued pork with oozing sauce — boasts a sweet-salty taste. The pork buns make up one-fourth of the Big 4 Heavenly Kings. The remaining three, the Steamed Egg Cake, Vermicelli Roll with Pig’s Liver and Pan Fried Carrot Cake are also available at the local branch.

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This photo belongs to THW.

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Abigail Wang, RICKY DEE (franchise owner), and Jin Perez.

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It’s no secret to those whom I am close to that I love Chinese food.  It’s my default answer when they ask me what I want to eat. That’s why they don’t bother asking anymore, and just go the opposite way and bring me to their favorite Italian place instead. With friends like these, who needs enemies, right? Le sigh.

Back to Tim Ho Wan – I frakking love this place! I’ve been here dozens of times and have tasted almost everything on their menu. Here’s my ranking of everything we were served that day, from my most favorite to the least:

1. Baked Bun with Barbeque Pork – there’s some argument among purists as to whether the buns served here tasted the same as its counterparts abroad. Didn’t matter to me. This was delicious, and has always and will always be part of my orders when visiting this resto. You CANNOT eat at Tim Ho Wan without ordering the dish, which was instrumental in giving them their Michelin star. You’ll see every table in the store covered with these lovelies, attesting to its popularity. It’s similar to asado siopao, but the bun – oh those buns! – is what sets it apart. Crisp, crumbly, sweet, salty, and sensational!!! I can eat this until my last breath (arte!)

Some interesting facts:

a) did you know that they import the flour used in these buns, and because of the recent congestion in the port of Manila, they have tasked their people to go abroad and hand carry flour back home? Hmmm… baka pwede akong mag-apply na high-end kargador nila, pangpadami din ng miles.

b) five chefs are needed to produce 500 buns in an hour; it used to be ten chefs, but maybe they got the hang of it already, so only five are needed nowadays;

c) Tim Ho Wan Manila sells around 4000-4500 buns every single day. May limit pa per person ang lagay na yan ha! Just imagine how much more they’ll sell if they lifted those restrictions of how many a customer can order.

d) apparently, the quality of the newly cooked buns decreases by 50% after 15 minutes of being served. Which is why they discourage take outs. Imperness, hindi halata. I can keep eating these buns long after their fifteen minutes of fame are up.

e) as if it needed saying, these pork buns are the best selling item in THW’s menu.

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2. Wasabi Salad Prawn Dumpling – I love this dish because it’s not something you see everyday. Plus, it’s also very quirky looking and delicious. Lots of plump, juicy shrimp inside. And the wasabi mayo is an unexpected but welcome twist. Don’t worry, for those who aren’t fans of wasabi, the “heat” is barely noticeable. Just the flavor.

Another interesting fact: THW uses around 100 kilos of imported shrimp every day. That’s because, aside from this dish, shrimps are also utilized in their second and third best selling items: the hakaw (aka prawn dumplings, 2nd) and siomai (aka pork dumpling with shrimp, 3rd).

Tied for No. 3 –

i) Steamed Spinach and Shrimp Dumplings – the flavors are subtle and delicate. The spinach, again, is imported since the Hong Kong chefs rejected our local spinach because it was too fibrous.

ii) Vermicelli Roll with Pig’s Liver – liver lovers out there (like me!) would enjoy this. The flavor of the perfectly cooked and tender liver is evident, but not bitter, and plays well against the silky smooth rice wrapper.

iii) Beancurd Skin Roll with Pork and Shrimp – I’ve always been fascinated by the texture and mouth feel of beancurd skin, and this particular roll has loads of flavor in it because of the filling.

Last, would be the Steamed Egg Cake – seriously, I don’t even know why this made it to their “Four Heavenly Kings” (supposedly the best products they have). This tasted just like ordinary puto to me, although mas sosyal ang presentation.

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That’s ME beside Jane.

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And that’s ME again, behind Jane.

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Due to the fantasticness (I hereby declare this to be an official word) of the food at Tim Ho Wan, I totally forgot that we actually had a guide. So when I heard this cutesy voice (Juzko! Kahit boses niya perfection! Hate her talaga!) asking us to get ready to transfer, I hurriedly stuffed my mouth with the leftovers (fifteen minute deterioration be damned!) and hopped on over with the group to…

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2.) Chez Karine Bakery

G/F SM Megamall, Julia Vargas Avenue, Wack Wack, Mandaluyong (02) 631-5766
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Chez Karine is a French patisserie inspired by Asian and American flavors. Chez Karine Bakery offers artisanal, seasonal pastries made fresh, from scratch, daily. 
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Dessert at once after our first stop? I’m beginning to like how our guide rolls! (although her name escapes me at the moment… Jan? Jen?).The owner of Chez Karine, Chef Karen Yang-Chiang, believe it or not, has a freaking BS Computer Science degree from Stanford University! I was completely blown away by the fact that this petite and unassuming person in front of me was a heavy hitting software engineer in Silicon Valley before fate stepped in and got her involved in the culinary world, to the betterment of mankind forevermore.After the 180 degree shift in her career choice, Chef Karen didn’t settle for anything less than the best as far as her training was concerned. She obtained her Patisserie Diploma from THE Le Cordon Bleu, and worked in several pastry kitchens in France, including Pierre Hermé Patisserie, before moving back here and setting up her own artisanal bakery that serves the most amazing macarons, pudding, panna cotta, cakes and tarts this side of the galaxy.
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With Chef KAREN YANG, owner of Chez Karine.

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In keeping with the Mid-Autumn Festival Theme, Chef Karen concocted a wickedly delicious dessert: the Black Sesame Macaron Ice Cream. A small, cylindrical, black sesame flavored tube of ice cream is sandwiched between two dainty black sesame macarons. This was incredible!

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A funny thing happened when we were at this store. A trio of middle aged women saw our group inside Chez Karine clawing at the macaron ice cream on the sample tray and assumed it was a free-for-all tasting. So one of them went inside and got three pieces for her and her amigas. All of us just stared at the perpetrator as she sashayed in and out of the store. We were all speechless and unable to stop her since it was all so sudden and unexpected. Eventually, we all started laughing at how surreal and funny the whole situation was.

After dessert, tour guide (Jon? Whatevs…) herded us all to our next destination:

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3.) Lugang Café 

3/F SM Megamall, Fashion Hall , Julia Vargas Avenue, Wack Wack, Mandaluyong +(63) 915 1742243

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Since opening their first café in Shanghai in 2001, their name has been synonymous to quality food and great dining with an emphasis on value for money. Sample their authentic Taiwanese and Cantonese specialties that are sure to whet your appetite. Lugang Cafe’s roster of Chinese chefs and their imported ingredients from China and Taiwan ensure that every dish is authentic. Lugang Café also offers delectable desserts that will satiate your sweet tooth.

Cozy up in their warm interiors and get the best service from friendly staff. Cap the day off with friends and loved ones over the cafe’s special coffee. Relax, unwind, savor, experience. Lugang Café is the home of truly authentic Taiwanese and Cantonese dishes and more!

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With KATRINA CHUA, Dining Operations Manager of Lugang Cafe.

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I’ll be the first to admit that, though I love Chinese food, I’m a bit of a Taiwanese Cuisine virgin. So it was to my eternal benefit that my cherry was popped by what is arguably the best Modern Taiwanese Restaurant in the country today.

There was a long table outside their store when we arrived, and the only item on it was one of the most intriguing contraptions I’ve ever seen: the Arabian Coffee Machine.

This machine actually uses the balance siphon method for brewing coffee. Wikipedia describes it as: “two chambers arranged side by side on a balance-like device, with a counterweight attached to the heated chamber. Once the vapor has forced the hot water out, the counterweight activates a spring-loaded snuffer which smothers the flame and allows the initial chamber to cool down thus lowering pressure (creating a vacuum) and causing the brewed coffee to seep in.”

Don’t worry, you’re not the only one confused by this description. So forget trying to understand it and just do what I did: head on over to Lugang, have a meal, and have this coffee afterwards. I went back to the resto two days after our tour to witness the brewing process up close. And, boy, it was really very engaging.

Did it taste good? Definitely! Strong, robust, and potent, the Arabian Coffee was truly exceptional. And a serving is good for at least three cups full. The best thing about it is that the staff recommends you ask for more water for a second round (no extra charge!) They say that, since the coffee was already wet, the next extraction was even stronger and more full bodied than the first. I can personally vouch for that factoid since I was up very, very late that evening after my second visit to Lugang.

Don’t you find it strange that coffee would be one of the highlights when eating at a Taiwanese resto? I thought so, too. Well, our intrepid guide, who was born in Taiwan, said that Taiwanese are crazy about coffee, and serve only the best kind even when you’re just buying from a cart off the street. Interesting.

Sorry, I got so carried away by their wonderful coffee that I forgot to talk about the food.

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We were served four dishes, and I’m once again ranking it here in order of my preference, the first being the best (in my opinion):

1. Chopped Shrimp in Lettuce Cups – plump, flavorful shrimp wrapped in crisp lettuce leaves. Can you imagine biting into one of these? I love that they didn’t chop the shrimp too finely, giving you a superbly textured mouthful in every bite.

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2. Kimchi Xiao Long Bao – their signature dish with a twist. The Korean influence gives this classic dimsum a bit of a spicy kick. Love it!

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3. Kung Pao Tofu – don’t expect silken tofu here. What they give you are firm cubes that are delightfully chewy. It’s a bit on the sweet side and I didn’t really taste any influence the large chili slices had on the dish, which was a bit of a disappointment, because it would have been great if it had more zing.

4. Three-Cup Chicken – a three-cup chicken recipe entails equal parts soy sauce, rice wine, and sesame oil. Chicken pieces would then be braised in the mixture, together with whole garlic cloves, sliced ginger, and Thai basil. Unfortunately, I found Lugang’s version very sweet. This, coming from a certified sweet tooth extraordinaire like myself. Maybe they just had a bad day in the kitchen? It wasn’t unpalatable by any means, so I’d probably go back here again and give this dish another chance to impress me.

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And there’s a teeny tiny ME beside Jane.

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I asked Jane again what the name of our guide was, and she stared me down with the full force of her Diyosa powers before telling me the answer.

So here was Jin (thanks Jane!) hurriedly ushering us to our next destination because we were running seriously late. The tour was only supposed to run for two hours, but we were only halfway through and it was already past 3pm.  Sobrang friendly kasi ni guide girl, lahat kinakausap, ayan tuloy… hay.

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4.) Linguini Fini

3/F SM Megamall, Mega Fasion Hall, Julia Vargas Avenue corner EDSA, Wack Wack, Mandaluyong (02) 531-3302
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Linguini Fini is an Italian restaurant rooted in New York culture, which means it’s not short of raw American passion with a distinct sense of style and attitude, immediately evident as you walk through its doors. But that’s just the surface.  Dig deeper and what Linguini Fini offers is the essence of authentic Italian food: It’s fresh produce. It’s locally-sourced. It’s organic. And 100% homemade! <3

Linguini Fini aims to give Filipino diners an Italian experience like no other, starting  with a menu that is made up of classic Italian dishes done the Linguini Fini way – by sourcing nothing but the finest local flavors.

The signature pasta is the restaurant’s namesake, LINGUINI FINI, which literally means “fine little tongue.”  It comes in different variants like classics pomodoro and aglio olio, or the signature “Infused Linguini Fini” which are offered as menu specials.  Part of Italian cuisine is using ingredients that are nearby and cooking them the Italian way.  With “Infused Linguini Fini” pastas, local flavors are infused into the pasta, creating something that is both exciting and satisfying, but at the same time honors the integrity of the ingredient.

At Linguini Fini, anyone can enjoy authentic, fresh and tasty Italian food. Not simply because the taste is flavorful, but because the atmosphere is warm, chic and friendly. The Linguini Fini team puts as much love into the service as they do into the food. Making every guest feel welcome and at home. So much so that they just keep coming back.

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With Chef VINNY LAUREA, executive chef of Linguini Fini Hong Kong.

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Anong konek ng pasta at pizza sa Mid-Autumn Festival? Wala! Gusto lang ni girl guide Jin na matikman namin ang pagkain dito kasi feel lang niya. Humirit pa si gurlalu na galing naman daw sa China ang pasta kaya pasok sa criteria. Sige na nga, pagbigyan na.

Now, if there was any restaurant on the list I was most excited to visit, it was this one.

Despite having opened their doors only two days prior to our tour, my Instagram feed had already been flooded with mouthwatering pictures from this establishment

Linguini Fini is the local franchise of an Italian restaurant based in Hong Kong founded by the Homegrown Group – an organic grocery delivery business in the former British colony that is the brainchild of Americans Todd Darling and Robert Spina.

The Moment Group – a gathering of Filipino restaurateurs, who’ve also brought us other fabulous restaurants like ‘Cue, Manam, BurgerBar, 8Cuts, and Phat Pho Manila (and pretty soon, Din Tai Fung; what’s that? Well, google is your friend) – was responsible for making Linguini Fini Manila happen. In case you’re wondering, I’ve actually eaten at the aforementioned restaurants (and paid for the food as well), so when I say they’re fabulous, it’s a genuine assessment and not just a pre-written piece of press release that’s been copy-pasted to this page (defensive ba? taray!)

Linguini Fini prides itself in serving only 100% homemade dishes using locally-sourced, organic, fresh produce. And they served us the two dishes I’ve been most wanting to try:

“Nose-to-Tail Bolo” Paperdelle – I’ve read that the sauce is made from slowly cooked pig’s head, oxtail, and veal. So I was expecting the ragu to be full of vim, vigor, and vitality. Sadly, I found it to be one dimensional, no depth, and very unexciting. It had none of the rich, deep, luscious and hearty flavors I’ve come to associate with those ingredients. It was a very sad turn of events.

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Longganisa & Scamorza Pizza – thankfully, this one was a bit better. Topped with garlicky Vigan longaniza, chili leaves (yes! The one you put in Tinola), and a smoky mozzarella-type cheese made from cow’s milk called scamorza, this pizza had a very unique and slightly Filipino flavor profile. Quite delectable. However… the crust! I didn’t know what to make of it. I had a hard time chewing it. I’m guessing it was because we were late and it had been sitting on the counter for quite some time before it was served to us? At any rate, it slightly spoiled the experience for me.

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But wait, there’s more!

Not wanting to believe that a restaurant with such lofty credentials and critical acclaim would serve such mundane food, I went back a few days after to try everything again…

…AND IT WAS GREAT!

Maybe the quality of the food served during the tour deteriorated because we arrived late. Maybe my tongue was already confused because of the numerous delicacies we had prior to arriving at Linguini Fini.  Or maybe they’re still fine-tuning their recipes.

Whatever the reason, I’m glad to say that they have redeemed themselves in my eyes during my second visit (again, I paid for everything I got and was not given any preferential treatment).

The Paperdelle was packed with flavor, and I relished every strand of pasta I placed in my mouth. The pizza had that slight crunch that was lacking the first time around.

The staff was friendly and efficient, which meant that they (hopefully) treat the customers the same whether they’re famous or not (I belong to the latter, LOL!)

And this time around, I got to appreciate the indigenous artwork on the wall by famous Filipino artist Dee Jae Paeste. Go ahead and Google him (I certainly did) and prepare to be mesmerized by his visually arresting masterpieces. I wish I could afford even just one of his frames.

Back to the tour…

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5.) MochiCream Café

4/F SM Megamall, Mega Fashion Hall, Julia Vargas Avenue corner EDSA, Wack Wack, Mandaluyong Phone Number (+63 933) 199-3946, (+63 926) 492-7282

The only store in the Philippines that sells authentic Japanese mochi cream (not ice cream) imported from Japan! All their products are flown straight from Japan, and are filled with a special cream, wrapped with specially flavored sticky mochi skin! hey have 24 unique, delectable flavors to choose from, guaranteed to please everyone! It’s time to find your favorite!
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I love mochi ice cream! These little balls of pounded sticky rice filled with that enjoyable frozen treat is one of the most perfect desserts for me, since it is conveniently bite-sized and has a myriad flavors you can choose from.

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Mochicream Café, our penultimate stop in the tour, and one of the foremost purveyors of these delicious delights, has created a wondrous dessert and drink out of yet another of my favorite ingredients: matcha.

Presenting the Matcha Dacquoise – layers of almond meringue and matcha cream covered with almond slivers result in a phenomenal invention that’s at once sticky, chewy, crunchy, and creamy. The sweetness of the meringue is tempered by the grassy taste of the matcha. It would be an understatement to say that this was an extraordinary dessert.

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What do you get when you mix a shot of espresso, milk, and matcha? This drink, that’s what. Even though the name they gave it is almost unimaginative – Matcha Latte Espresso (it’s just a list of the ingredients) – it’s actually anything but. The earthy matcha flavor is perfectly balanced with the coffee and the cream, the end product being a distinctive beverage that is both refreshing and bracing.

…aaaaand because of the matcha element, pasok sa Mid-Autumn Festival theme ang peg. Good job GGJ (girl guide Jin)!

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Also available for sale: Organic Macha 1,350 php and 1,550 php respectively per size. And 2nd Harvest Macha 1,550 php & 1,890 php per size.

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Our last stop was an ice cream parlor. But they don’t have just ordinary ice cream here.

I’ll let their info sheet explain what I mean:

“Before your order is made, your ice cream does not exist. There is no backroom refrigerator that holds vats of ice cream made weeks before to be scooped when a customer asks for it. All our ice cream is made the moment you ask for it. We take our ingredients and infuse the flavors only when you’ve made your order. This makes the flavors more intense; practically jumping out at you with your first taste of Kool Kids’ ice cream. And for our secret weapon: liquid nitrogen. Liquid nitrogen freezes your ice cream fast. Rapid freezing makes sure that the cream is intact. We try really hard to make sure that there aren’t any ice crystals in your ice cream because we want to give you the smoothest, creamiest ice cream possible. You haven’t experienced “smooth and velvety” until you’ve had our ice cream.”

Whew! That’s a lot of “ice cream” in one paragraph. Mahirap kasi maghanap ng synonym ng ice cream, hahaha…

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6.) Kool Kids Craft Ice Cream

5/F Mega Fashion Hall, Julia Vargas Wack Wack, Mandaluyong (Telephone Number: 02 579-3495)

Kool Kids ice cream is about being meticulous. The process starts all the way from the Kow up until they start to Kool the infused cream with liquid nitrogen. It’s a new take on ice cream, so they make sure that every single factor is as perfect as it can be.

If there’s anything they are proud of at Kool Kids, it’s the freshness. Quality is ensured by only making enough ice cream that can be enjoyed that day. Your ice cream is only made upon ordering. This isn’t factory-made, truck- delivered, impersonal ice cream; this is coming up with what you ask for made fresh on the spot.

Kool Kids keep an eye on every aspect of their ice cream creations–always making sure to innovate on flavors and by using only premium quality ingredients. The process always starts from the Kow in the farms, down to the Kool in the store.

What makes their ice cream truly unique is the merging of old-school, hand churned ice cream, and new-age liquid nitrogen freezing. They’ve put together two techniques from two different eras that they think work well together to provide a fresher, creamier, and more flavorful ice cream.

#WEAREKOOLKIDS

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With owner MIGUEL ARANAZ. Kool kids is a liquid nitrogen ice cream bar.

 

This was my first face-to-face encounter with liquid nitrogen, so I was watching intently while owner Miguel “Moya” Aranaz (you might have heard of his sister: renowned designer Amina Aranaz-Alunan) mixed the ingredients. If I didn’t know any better, I’d think that he was mixing cake batter. But along comes these thermos bottles filled with smoking liquid nitrogen, and the concoction he was working on was instantly transformed to my most beloved type of dessert, as he poured that fiendeshly cold element into the lot.

What emerged was a mooncake-inspired ice cream: Red Bean Sorbet topped with Salted Egg Foam.

It was sensational! The sweet-savory salted egg foam was the perfect foil to the luscious red bean sorbet. This was definitely a home run for me.

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Even though it wasn’t on the list, Moya (naks! Feeling close. Nakiki-Moya si koyah! Hahaha…) whipped up one of his best sellers: the Yuzu sorbet. I heard someone in the group say that it was a great palette cleanser. But to relegate this gem to such a menial role is a great disservice. Made from imported Japanese lemon, the Yuzu Sorbet is light, citrusy, and very refreshing, and deserves to be recognized as a masterpiece in its own right.

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I looked around to share my amazement and awe with Jane, but she was nowhere to be found. Iniwan ako! Tama ba yan? Late na ngang dumating… hay!

It was nearing 5:00 pm when we finished our tour, so that’s almost one hour for each of the restaurants we visited. Jin still had another group to tour around Mega Fashion Hall on the hour, so we bade each other our farewells and resumed our normal lives.

I’m glad to have been a part of this group of people who share the same passion as I do when it comes to food. Iba talaga ang vibe kapag pare-pareho kayo ng hilig.

Thank you SM Megamall and jinlovestoeat for this wonderful and unique opportunity. And thank you Jane for forcing Jin to include me in the tour, hahaha… Until next time!

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Thank you so much Niel for this very entertaining, yet very informative, blog post! <3 I keep telling you to blog already. Give it a month, TOP BLOGGER ka na agad! *clap clap clap. Super great job on this guest post. Sa susunod uli ha please! :-*

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