silver chopstix

Maharlika NYC (Filipino Moderno)

Posted by in Eat Out

I am really thrilled to say that Filipino food has finally arrived. It is becoming more main stream here in the United States. There are several Filipino restaurants that have opened in the New York City area in recent years that caters not only to the Filipino palate. One of these is Maharlika in downtown New York. They started as a pop-up moving from one restaurant to another, which finally led them to opening a place in East Village. Reservations is highly recommended when you visit if you are a…read more

Bottled Tuyo (Dried Herring) in Oil

Posted by in Breakfast

Tuyo refers to any salted dried fish. In Tagalog, it’s literally translated to mean dry. Sun drying is the oldest way of preserving fish and thus giving it several years of shelf life. The Southern and Central Philippines is known to have the most varieties of dried fish available in the market. Cooking dried fish can be bit of a hassle though because of it’s pungent smell. This can either be something good or a turn off depending on the person. In recent years, there are entrepreneurs who developed and…read more

Pokemon Go Bento

Posted by in Bento

Pokemon Go took the world by storm the past summer. Since it’s release two months ago, it has been downloaded 500 M times according to its developer Niantic. I was never really a pokemon fan until I played this game out of curiosity. You would have been living under a rock if you didn’t know how much everyone is talking about this game. That being said, it’s just fitting that I create a bento with a Pokemon Go theme. To make, I used yellow decofuri to color my rice to…read more

Ebi and Shiso Onigiri (Baby Shrimp and Perilla Leaf Rice Ball)

Posted by in Bento

I really wanted to use dried Sakura Ebi for this recipe but it’s very hard to find it here in our area. I found this instead at a Japanese grocery store in New York city. I am not sure if it’s the same since there is no English translation in the package. If you were following my blog, you would see that I already have made several kinds of onigiri. This one is may not appeal to everyone specially if you are not used to eating dried shrimp. This dried…read more

Le Pain Quotidien TriBeCa

Posted by in Eat Out

Le Pain Quotidien is our go to place for breakfast and brunch whenever we go to New York City. We discovered this restaurant back in 2012 when we were in Georgetown, Washington DC. This is an international chain of bakery/restaurant founded in Brussels. Le Pain Quotidian literally means daily bread. It started with the goal of serving fresh oven baked bread. A common theme in any Le Pain Quotidian that strikes you as soon as you enter is the long wooden communal table at it’s center. They use organic ingredients…read more

A Salt & Battery

Posted by in Eat Out

It’s very hard to find a good fish and chip shop in the US. I’m not talking about the one’s you get at chain restaurants but authentic British fish and chips. I heard lots of good things about “A Salt & Battery” after doing research. We just never have gotten around to try out the place. We had the opportunity to do so today, albeit unplanned. We were just strolling down West Village in New York City when we happen to pass by it. The restaurant is real small once…read more

Max’s Restaurant and Red Ribbon Jersey City

Posted by in Eat Out

We finally decided to try out the Max’s Restaurant in Jersey City. They opened sometime in 2010, the first ever in the East Coast. For those who are unfamiliar, Max’s Restaurant is a Filipino chain that specializes and is known for fried chicken. Hence, it’s called “the house that fried chicken built”. They have been in business since 1945 and has already become a household name. I remember eating here since I was a child, most of the time we would order “to go” and the chicken would come with…read more