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:

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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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