Saturday, August 16, 2008
THE EATERIES ALONG BANAWE
After reading my post, "Manila's Flooding Problems," a fellow blogger emailed to ask for the eateries that I frequent with cousins and friends near the area where I took the video.
I replied that the entire stretch of Banawe -- from Quezon Boulevard to San Francisco del Monte -- is littered with popular franchised fast food restaurants, as well as a myriad of interesting bistros. But what abounds the most are those that serve excellent Chinese dishes, which makes driving all the way down to Binondo superfluous.
On one block alone near corner Retiro (now N.S. Amoranto) -- between Sta. Catalina and Sgt. D.M. Alcaraz -- is a number of eateries that serve great food. There's North Park with its superb Chinese dishes (beef with broccoli flowers is a favorite); Ersao for its pearl milk teas and various fruit shakes; Lord Stow's Bakery for its sumptuous egg custard and fine sandwiches; and the family's favorite, Han Pao Tea House (located at 698 Banawe, telephone 781-0035).
Han Pao offers one of the best bola-bola and asado siopao in Metro Manila, if not in the entire country. I know some people who'd drive all the way over to Banawe just to buy a bunch of Han Pao siopao. The pancit canton is definitely worth checking out, but the Han Pao Noodle Feast, good for four people and costs 215 pesos, is a definite must. Han Pao also offers various rice topping meals and great dimsum.
I will feature the other eateries along Banawe in the future.
* * *
Please note:
I very much appreciate my articles and photos appearing on fellow bloggers' sites, popular broadsheets, and local broadcast news segments, but I would appreciate even more a request for permission first.
Thank you!
*
I very much appreciate my articles and photos appearing on fellow bloggers' sites, popular broadsheets, and local broadcast news segments, but I would appreciate even more a request for permission first.
Thank you!
*
Labels: eateries, life in Manila
posted by Señor Enrique at 7:38 AM
| 6 comments
Monday, August 11, 2008
SILVER STAR HOTEL & RESTAURANT
Located at the corner of Rizal Avenue and Batangas Street in Santa Cruz, Manila, this vividly painted structure that houses the Silver Star Hotel & Restaurant has been standing here for almost 60 years. I should know since I grew up in this neighborhood.
Its restaurant used to serve some of the finest Chinese dishes in the entire Santa Cruz and Blumentritt districts of the city. Its pancit canton, camaron rebosado, lapu-lapu in sweet and sour sauce, and special fried rice, to name a few, were all worth raving about. Moreover, its prices were much lower than those of downtown Manila's Chinese restaurants.
Another eatery that served the same quality of Chinese food was located quite a walking distance farther, in front of San Roque Church in Blumentritt. Whenever Silver Star didn't have any lapu-lapu, my father would get it from this restaurant.
When I was a kid, not too many households have a telephone or access to one; hence, relatives coming over to visit unannounced on weekend afternoons was a frequent occurrence. Caught unaware, my parents had to often resort to the nearby Silver Star restaurant. And of course, along with our famished unexpected guests, everyone else would feast on delicious Chinese foods with great relish.
Feeling nostalgic one weekend afternoon, I went back to this neighborhood restaurant of my youth and ordered pancit canton. It was good and the price was a mere P70.00, good for two people. The buttered fried chicken was also tasty.
Interestingly, nothing much has changed in its interior -- it looks the same as it ever was much like Ma Mon Luk that strives to retain its old world charm. However, unlike Ma Mon Luk whose waiters are usually made up of older men, Silver Star's table service staff are comprised of nice looking women wearing pretty mini skirts. I was to find out later on that the restaurant gets very crowded at night when its regular customers come to enjoy some cold San Miguel beer with Chinese foods as hors d'oeuvres. Apparently, Silver Star Restaurant turns into a swinging beer house replete with a videoke machine after dark. Cool.
* * *
Please note:
I very much appreciate my articles and photos appearing on fellow bloggers' sites, popular broadsheets, and local broadcast news segments, but I would appreciate even more a request for permission first.
Thank you!
*
I very much appreciate my articles and photos appearing on fellow bloggers' sites, popular broadsheets, and local broadcast news segments, but I would appreciate even more a request for permission first.
Thank you!
*
Labels: eateries, Growing up memoirs, life in Manila
posted by Señor Enrique at 6:40 AM
| 23 comments
Thursday, August 07, 2008
WAI YING FASTFOOD & MANG INASAL
First learned about about Wai ying restaurant from Moni of Of Places & Food blog site who said, "It is air conditioned but it's not for those who want peace and relaxation. If you consider the food quality and reasonable price as a good tradeoff, then this place might just be for you."
I had no idea about it's exact location but Moni gave me the direction: it's on Benavidez Street only a few meters from the corner of Salazar. It has a huge signage that's tough to miss. From Ongpin Street facing Sta. Cruz area, turn left on the street opposite the appliance center and President Restaurant. Turn right once you approach the corner. That's Benavidez Street and Wai Ying is a few doors away on the right side of the road facing C.M. Recto avenue.
Wai ying offers a variety of congee (lugaw), roasted meats, dim sun, vegetables, dessert and drinks. They also have combination meals from 100 to 120 pesos. I had the white chicken and asado over rice. It was delicious and the serving was plentiful. The dimsum range in price from 50 to 60 pesos per order.
Visit Moni's Of Places & Food blog site for more details, as well as for his critiques of other eateries in the area.
Meanwhile, remember the Mang Inasal restaurant on Ongpin and Padilla Streets that I blogged about last July (Going Against The Grain)? Well, it's pecho -- marinated and grilled chicken breast and wing with unlimited rice -- has become my nephew's and his friends' choice of meal lately. They seem to have forsaken their once-favorite two-piece Chicken Joy at Jollibee. However, the branch they often go to is the one over at the university belt area (Recto near corner Quezon Boulevard).
Anyway, I once went with them at Mang Inasal, and I have to admit the pecho I had was just as delicious as those served at Bacolod Chicken Inasal restaurant. The prices at Mang Inasal are lower, though.
Mang Inasal over at Ongpin & Padilla Streets in Binondo* * *
Please note:
I very much appreciate my articles and photos appearing on fellow bloggers' sites, popular broadsheets, and local broadcast news segments, but I would appreciate even more a request for permission first.
Thank you!
*
I very much appreciate my articles and photos appearing on fellow bloggers' sites, popular broadsheets, and local broadcast news segments, but I would appreciate even more a request for permission first.
Thank you!
*
Labels: Binondo, eateries, Featured food
posted by Señor Enrique at 10:33 AM
| 20 comments
Tuesday, July 08, 2008
GOING AGAINST THE GRAIN
Imagine my great surprise last week to find this fairly recently built structure at the corner of Ongpin and Padilla Streets in Binondo now painted green, housing Mang Inasal. Originally painted yellow, it used to be a Jollibee.
I guess, even the residents and employees in the area would rather patronize the more affordable Chinese food eateries that littered the neighborhood; hence, even the incredibly popular Jolibee didn't stand a chance of making it here. Come to think of it, there may not be enough kids in this enclave to sustain a Jolibee, either. Kids, as we know, are Jollibee's most ardent supporters.
But would an eatery that offers Pinoy-style grilled meals and all the rice that you can possibly eat in one seating such as Mang Inasal have more success in this neighborhood?
As for the visitors in the area, I'm sure they'd rather go for Chinese food being in Chinatown. But then again, I may be wrong. Nonetheless, I tip my hat off to Jollibee and Mang Inasal for their courage to try their luck in such unusual circumstances.
Good luck, Mang Inasal! Hope you do well in this corner.
* * *
Please note:
I very much appreciate my articles and photos appearing on fellow bloggers' sites, popular broadsheets, and local broadcast news segments, but I would appreciate even more a request for permission first.
Thank you!
*
I very much appreciate my articles and photos appearing on fellow bloggers' sites, popular broadsheets, and local broadcast news segments, but I would appreciate even more a request for permission first.
Thank you!
*
Labels: eateries
posted by Señor Enrique at 11:49 AM
| 19 comments
Saturday, May 10, 2008
MAX'S FRIED CHICKEN, AN ALL-TIME PINOY FAVORITE
I have fond memories of Max's Fried Chicken Restaurant. One I vividly remember was on a Sunday afternoon when my father brought the entire family to feast on this restaurant's famous fried chicken. From our table, I could see Manila Bay -- the palm trees gently swaying with the soothing breeze.
However, since my father had taken me to other restaurants in Binondo whose fried chicken were just as good, I wasn't one who immediately went to a Max's Restaurant upon my return to Manila. Actually, I craved more for Aristocrat's barbecued chicken with its unique sauce and Java rice. It was only when I posted a recipe ala Max's fried chicken did I realize how popular Max's fried chicken is, specially for Pinoys living abroad.
The recipe as I had posted it was quite simple:
- Thoroughly wash a whole chicken with salt as usual.
- Fill pan with water (chicken must be totally immersed in water)
- Add 1 tablespoon of whole black pepper and 3 pieces of star anis (sangke)
- Add sliced ginger and salt according to taste
- Boil chicken for 10 to 15 minutes using low fire
- Drain and deep-fry
However, some readers who tried it came back to ask or share certain points such as:
One reader wrote: "I tried your recipe today. It tastes good, almost like Max's, but the meat is a little dry. Do you have a technique to keep the meat moist."
Another suggested to try his father's technique: "yung father ko tinurokan muna ng water tapos freeze nya tapos deep fry."
An irate reader wrote: "anglayo sobra, sinubukan ko, ang amoy sobra ng star anis, tuyo ang laman, the next time you post a recipe, be sure na malapit lapit naman kahit paano. no hurt feelings my friend."
But someone came to my defense: "try this method. rub half chicken (cut lengthwise) with garlic clove, season with salt and pepper or patis and pepper. then rub liberally with cornstarch. steam the chicken until cook. let stand and cool. then deep fry! - fejtrc
Gene wrote a more descriptive suggestion: "Senyor, maraming maraming salamat po sa tip ninyo. Miss na miss na po namin ang Max fried chicken. Sinubukan po namin kanina ang recipe ninyo at meron po kaming dinagdag na ingredient based doon sa iba pa naming pag re research ng recipe na kalasa ng Max fried chicken. Pagkatapos po ng unang boil ng chicken with your recipe ay dinagdagan po namin ng 2 chicken cubes then, simmer siya ng 45 minutes. Ang lambot at juiceness ng loob ng chicken ay na maintain niya matapos namin siyang i drain ng 10 minutes. Sabay lagay sa mainit na mainit na mantika (canola oil) deep fried ninyo lang siya ng 3 minutes tapos baligtarin ang kabilang side at pabayaan din ng 3 minutes. Napansin ko ang ibang comments dito na medyo tuyo ang meat ng chicken nila sa loob. The secret here is don't over-fry it. 3 minutes lang each side ay sapat na yon para mag brown and crispy ang labas. Don't worry about the inside coz malambot at luto na siya due to boiling and simmering. Bago siya i-fry ay puwede ring pahiran ninyo siya (ang skin) ng patis according sa panlasa ninyo. Serve ninyo siya ng pipino at atsara on the side and nakupooo... kalasang kalasa talaga siya ng Max fried chicken."
Kitkat asked if she could use her turbo instead: "hello po! ita-try ko po itong recipe ninyo.isang question pa po.if i'm abput to use a turbo...mga anong temperature po kaya ang dapat kong ilagay and for how many minutes to make it crispy and juicy??? malaking help po sa lahat ang binibigay ninyong recipe...lalo na po sa mga taong nasa ibang bansa na nami miss na ang mga pagkaing tulad nito. God bless!"
Thanks to Gene with the response: "Hi Kitkat, kung turbo ang gagamitin mo I think it's best to set it at the highest level (or medium high...350 to 400 maybe?) and then once na mag brown and crispy ang labas eh yun na yun! You don't need to time it coz the inside of the chicken meat is cooked already (due to boiling or simmering) from senyor enrique's recipe. The secret here is don't over fry it (kung deep fry) or don't over do it (kung turbo ang gagamitin). Yung recipe ni senyor enriquez ang magbibigay ng lasa at aromang ala max fried chicken sa boiled chicken mo. Sa tingin ko senyor enriquez... kung papahiran ng patis with grounded pepper sabay wiwisikan (and I mean wisik lang at hindi pahid or paliguan) ni Kitkat ng cornstarch ang skin ng chicken niya eh magkakaroon ng lutong ang skin nito na akala mo eh ala-crispy pata ang dating... hehehhehe"
Here are some more comments from other readers:
"Hi Senor Enrique, thanks for the recipe. I just did it and the crisp appearance of the Max's Fried chicken that I have grown to love was back before my eyes, ready to be enjoyed. My kids loved it greatly. The skin was so crispy and the bones were crunchy too. Now, I have one thing though... I cannot yet call it "sarap to the bones." I will try what Gene has suggested, but will omit the simmering and go to it straight away. Now for a secret ingredient that most people don't know about Max's, it is deep fried with sweet potato (kamote). Much like Shakey's fried chicken which is deep fried with slices of potatoes which becomes mojos. Try it and please keep me posted for some comments!" - Fide
"hi! thanks for this recipe. its really a great copycat of max's chicken. at first i dont want to believe...but it was just perfect! as for the juiciness...i may suggest you buy a fresh chicken the one na hindi pa na frozen...its better kasi mas juicy ang chicken...anyway thanks!" - Nylre
"Thanks Senor and Gene for that great recipe. -- Hi fellow pinoys loving Max's chicken so much! Have a friend working at Max's and it is a top secret recipe. Their chicken arrives at the store branch in a plastic container and fries it when it is ordered. But one thing they said was they really boil it into a soup stock and they fry it in lard...yes...animal fat. I was amazed and yet scared to what it would do my health. That is why it was soooo good! And old folks say it was deep fried in butter. You might want to try it but think of what it would do to your body. Bon Appetit!!!" -- Anonymous
That's right! Much like Kentucky Fried Chicken's, Max's fried chicken recipe is a well-guarded secret. This version I had posted is a mere attempt to simulate its taste for the benefit of fellow Pinoys living abroad who miss the ever popular Max's fried chicken.
Enjoy!
Please note:
I very much appreciate my articles and photos appearing on fellow bloggers' sites, popular broadsheets, and local broadcast news segments, but I would appreciate even more a request for permission first.
Thank you!
*
I very much appreciate my articles and photos appearing on fellow bloggers' sites, popular broadsheets, and local broadcast news segments, but I would appreciate even more a request for permission first.
Thank you!
*
Labels: eateries, Featured food, Local culture
posted by Señor Enrique at 6:58 AM
| 24 comments
Saturday, September 02, 2006
LITTLE TOKYO IN METRO MANILA
Since the past couple of years, I've been meaning to go to Little Tokyo at Chino Roces Avenue in Makati; last Thursday, I finally did. There were many Japanese restaurants in this area to choose from, but decided to check out Heijyoen.
I was craving for sashimi so I ordered their sashimi set that includes miso soup, salad, squid appetizer, a plateful of various sashimi, bowl of rice, mango jelly dessert, and Japanese tea. It was rather pricey at 378 pesos (about 7 US dollars), but it was definitely worth it. The sashimi was fresh and the entire meal was very good.
This restaurant’s specialty is yakiniku — marinated meat that you grill right on your table. The spare ribs cost 348 to 428 pesos; tenderloin is 268 pesos, tongue is 198 pesos; and mixed vegetables are 88 pesos.
The service is excellent and the bathroom (or comfort room) is clean, which can only mean that the restaurant’s kitchen is clean as well.
Heijoyoen is located at 2277 Chino Roces Avenue, Makati City, Metro Manila. Telephone is 888-2288. It is open from 11:00 a.m. to 11:00 p.m.
* * *
Please note:
I very much appreciate my articles and photos appearing on fellow bloggers' sites, popular broadsheets, and local broadcast news segments, but I would appreciate even more a request for permission first.
Thank you!
*
I very much appreciate my articles and photos appearing on fellow bloggers' sites, popular broadsheets, and local broadcast news segments, but I would appreciate even more a request for permission first.
Thank you!
*
Labels: eateries, Featured food
posted by Señor Enrique at 7:53 AM
| 16 comments
Monday, August 28, 2006
FOOD BINGEING AT CHINATOWN BINONDO
Besides the daily grind of commerce, food is one of the main attractions of Chinatown. I heard about some of its good restaurants such as the Lido along Alonzo Street; the original Lingnam Restaurant known for its fresh noodles; and the eateries along the estero such as Grand House that people rave about.
And for some quick meals Chinatown offers the original Mey Lin along Carvajal Street, Shin Tong Yon on Benavidez Street, and Ha Yuan Restaurant on Masangkay Street.
Over at Quintin Paredes Street there are the Golden Palace, Ocean Dragon and Dragon Seed. For afternoon tea and dimsum, some old-timers prefer the Wah Yuen Restaurant along Escolta Street. I was also told about other fine restaurants for lauriat dining such as the Royal Garden and Green Lake for seafood; Chuan Kee for its five treasure soup; and of course, The President Restaurant.
Although my father took me to Chinatown to eat at least once a week while growing up, I had been away for so long that when I came back, everything looks strange; foreign, in fact. So many things had changed during my absence. And since coming back, The President was the only restaurant I would go to whenever I find myself in Chinatown. As much as I love the foods served at this fine restaurant, I was craving for other places. I guess it wasn’t just the food; I was trying to get that old feeling back -- the time when my father and I used to walk on these streets.
My old friends and relatives weren't of any help. They don’t feel inspired to venture into Binondo’s narrow streets anymore. Besides, a lot of fine Chinese restaurants had opened all over Metro Manila that offer lots of parking to boot. But I wanted to reacquaint myself with the authentic Binondo eateries. And this inner desire led me to sign up for Ivan Mandy’s Big Binondo Food Wok — an afternoon of history lessons and several authentic Chinese food stops.
I had a wonderful time! Ivan is really good at what he does. Let me put it this way, everyone in this particular tour group was having such a good time that the intermittent showers throughout the entire afternoon didn’t even bother any one of us.
There were other bloggers who joined this particular tour and whom I had the pleasure of meeting. I will leave it up to them to share with the readers the full extent of the tour. What I plan to do instead is go back to those places that Ivan Mandy introduced us to, order a couple of entrees from their menu, and then blog about it.
Although there are many fine Chinese restaurants nearby where I live in Quezon City such as the Causeway Seafood Restaurant and Haf Chang's Restaurant on Banawe; the dimsun at The President Tea House on Salazar Street in Binondo is still by far the best!
Labels: Binondo, eateries, Featured food
posted by Señor Enrique at 4:46 PM
| 32 comments
