Sunday, June 15, 2014

Degustation at the Mega Fashion Hall (Mega Mall) 5


 
 







 


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The main courses of Degustation food tour were served in this row of gourmet restos in the 3rd floor of Mega Fashion Hall in Mega Mall.  









Degustation at the Mega Fashion Hall (Mega Mall) 4

Our tummies were already half-full when we moved on to our next main course at the 8 Cuts Burger Blends.  But wait, this burger joint is unusual. Very interesting, worthwhile, and appetizing indeed. 

Berylle Kaye Hong of Itsberyllicious checks out the different attributes of burger blends in 8 Cuts Burger Blends.  Each blend and tribute  has its own flavor and taste that both young and adult would love to take. 
The 8 Cuts Burger Blands at the 3rd Floor of Mega Fashion Hall in SM Megamall, EDSA - Ortigas, Mandaluyong City

In turned out that the 8 Cuts Burger Blends is innovating a make-your-own-burger joint. 
In-house beef burger patty processing station right at the entrance where you can ask personally your kind of blends and tribute of burger.  
 

The concept of blending ground beef in making burger patties all started in their original branch in the second floor of UP Town Center in Katipunan Avenue, Quezon City.


The burger joint is named after the 8 cuts of beef used in making the different burger patties: The beef parts are chuck, rib eye, short rib, sirloin, brisket, hanger, flank, and ox tail of pure imported US beef.

 

We were served with an array of different kinds of hand-pressed burger patties, each made of a blend of eight cuts of beef. 

At the opposite side of the table are actual servings of big-sized sliced hamburger buns sandwiching layers of beef patty, greens, other fillings, sauce, and condiments. 

We almost forgot that 8 Cuts Burger Blends was the 1oth store in our tour and we were supposed to be full or cloyed of all the stuff we gorged in the restos and bakeries we raid earlier. Let the photo show how much enthusiasm we still have for the burger patties.

Each set of burger has its own distinctive flavor and blend of different parts of beef. Sampling a cut of the burger patties roused my appetite that I ended up feasting the burgers.


Other than burgers is a tasty onion rings


To know more about 8 Cuts Burger Blends, check these out:
  • Location: Third Floor, Mega Fashion Hall, SM Megamall, EDSA, Mandaluyong City






Still in the 3rd floor of Mega Fashion Hall is another Asian restaurant that served us another set of main course. 

The recently opened sixth branch of Lugang Cafe in the Philippines surprised us with its famous Xiao Long Bao  and the actual brewing of freshly ground coffee in golden coffee maker that brew using vacuumed heat and syphon-method.

The magic of golden coffee maker is amusing.
Lugang Cafe is another recently opened gourmet Taiwanese restaurant in Mega Fashion Hall wing of SM Mega Mall.


I missed to try how Lugang Cafe's Xiao Long Bao would taste like as our group had taken them all fast before I had my turn to get my share of it. It must be great. 

A serving of  Xiao Long Bao in bamboo steamer.
The famed  Xiao Long Bao in bamboo steamer is the center piece of attraction.  
The brewing of freshly ground coffee start with the filling of freshly ground coffee in the glass jar, and filling up of pure water in the golden canister.

The water is boiled in the golden coffee maker using a denatured-alcohol-fueled-flame. The heat pushes the hot water into the glass jar at the right side to brew the coffee.
As soon as the flame is out, the brewed coffee is  syphoned back into the golden canister as a result of vacuumed pressure in the golden canister.
Then faucet is turned open for a serving of freshly brewed coffee.
The used ground coffee can be processed again for another set of brewed coffee. The Lugang Cafe warned us that the second  brew is more potent that the first brew.  
A serving of first set of freshly brewed coffee. Naturally, I love and used to drink coffee without sugar in it. However, this  first set of freshly brewed coffee in Lugang Cafe is already potent to me. I'm trying to figure out what would I become if I dare to take the second set of brewed coffee.  Could I sleep in bed when I get home. Well, the first cup was enough for me. 
 
Of course, a  selfie when there's a mirror wall, such as this in the Lugang Cafe.
Our group enjoying the generous serving of Lugang Cafe's favorite specialties.
 

To contact or know more about Lugang Cafe, check the following:
  • Location in Mega Mall :  Third Floor, Mega Fashion Hall, SM Megamall, EDSA-Ortigas, Mandaluyong City
    Cell Phone No. : 09151742243

  • Instagram account : @LugangCafe



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Sunday, June 8, 2014

Degustation at the Mega Fashion Hall (Mega Mall) 3

The following is continuation from Degustation at the Mega Fashion Hall (Mega Mall) 2.

Our next main course is just next door, at the Boqueria. It serves authentic traditional Basque (Spanish) foods with ingredients mostly sourced from Spain. 
 
The Boqueria in Mega Fashion Hall of Mega Mall.

Check out this menu of authentic Boqueria delicacies and specialties.


Chocolate Churros. The churros would also comes with your chice of white, milk or dark chocolate dip.
Churros in dark chocolate dip.

The paella queso manchego. The aged manchego cheese is from the milk of sheep of the manchega breed in Spain.

The Boqueria made their own chorizos (pork sausage) and it is one of the few delicacies they made that uses available local premium pork. It is used in paellas and other dishes.  

A pair of sangria roja (red sangria) in canister-like mason glasses, a homey serving of Spanish burgundy wine with fruits juices and bits of cubed fresh fruits.  
Cheering a serving of sangria roja (red sangria), the kick would come later subtly. Drink moderately.

Jamon Serrano from Barcelona. Slices of it may also be included in paella dishes.
MIS DOS NUEVOS AMIGOS BARBUDOS - Edgie Polistico with Javier Garcia (left) and Daniel Garcia (right), the chefs of Boqueria restaurante and chocolateria in Mega Fashion Hall of Mega Mall
Just in case you may ask if  Javier and Daniel are brothers. No, the duo said they are not.
Ola Boqueria! Muchas gracias!

To contact, make reservation, or know updates from Boqueria, check the following:


We moved to our main course. This time Abè proudly presented to us the Capampangan cuisine, giving us pride that Philippine cuisine are now treated at par in the international food scene. Take a look at the following, or better yet visit any of the Abè branches near your place. Last January 2014, it opened its fourth branch in SM Megamall.

Abè is the Cabalen (fellow Capampangan) word for "friend" 
It is where good friends dine with good and even exotic foods, served gourmet-style.  
Kirk Ngo modelling Mouton Cadet white wine, a generic Bordeaux wines, considered Bordeaux's most successful brand. One of imported wines served in Abè.
 

Though Abè is specializing in Capampangan cuisine, this Filipino restaurant also offered fine foreign drinks and wines. It also modified traditional Pinoy dishes by fusing foreign and local ingredients as a twist then served a la gourmet-style.

Tamarind shake
Tamarind shake is a refreshment of processed unripe sampalok (tamarind) fruit.
A serving of Abè's lamb adobo meal with cooked plain rice.
The lamb adobo. A fusion of foreign and the favorite Pinoy cooking style using unconventional meat.
A serving of lamb adobo.
Jam Anyong of Have at you! reaches a bottle of Côtes-du-Rhône-Villages, a high quality  French wine served by Abè in the Degustation food tour. Also in the photo is Jill Bantang (in hot pink spaghetti strap) of The food scout

Visit Abè at the Third Floor, Mega Fashion Hall of SM Megamall in EDSA-Ortigas, Mandaluyong City.   Or check its Website at: www.ljcrestaurants.com.ph/abe/


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About Edgie Polistico

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Author of Philippine Food, Cooking, and Dining Dictionary - the first and only published Pinoy food and dining dictionary. The book won the national category as Philippine's finalist to the Gourmand Awards international food writing contest in Yantai, Shandong, China to be held in May 2017. A lexicographer who began to compile and wrote his first vernacular dictionaries at the age of 14. A collector of contemporary and vintage dictionaries, both local and foreign.  A linguist studying the many dialects you can find in the Philippines. A blogger maintaining at least 11 blog sites. A researcher of food culture, Pinoy pop culture, interesting places and structures in the country, local transportations, Philippine churches and other places of worship of any religion and beliefs, local anthropology, socio-cultural issues, and whatever interesting about the Philippines and the Filipinos. A visual artist who uses pencil, watercolor, pen, and fingers as medium of expression - once an editorial cartoonist of local broadsheet and campus publications. Created his first hand-made comics magazine and participated the Marian watercolor exhibits in his hometown parish while in high school. A photographer taking at least 2K photos a week in the field while on travel for almost two decades now.  A poet hiding most of the time. A low-profile historian studying continually the origins, history, and progression of many places in the country. A computer programmer who wrote the codes and designed the software application of his digital Cebuano-English dictionary and distributed it for free around the country and over the internet. A traveler who had been to all four corners of the Philippine archipelago, and still setting more footprints anywhere in the country.  A holder of professional driver's license once took the wheels for UBER. A home cook who loves to enhance, modify, elaborate, experiment if not invent more of  Pinoy dishes and delicacies.

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