Just poring over the menu reminds me of happy times in my travels to Singapore. Let me see if the following descriptions in their menu keep the promise of an ultimate Singaporean gastronomic experience.
Singapore Laksa
Probably the best and most authentic Laksa in Phils.
Definitely on the top list of Singaporean expat’s most missed dishes. A unique noodle dish consisting of Lai Fan noodles immersed in a rich. Velvety soup of coconut cream and spices, then garnished with prawns/chicken, eggs, sambal and finally embellished with dried shrimp, chili, Daun Kesum (Laksa leaf) and mint leaves. P 265
this low-res picture doesn’t give justice to the rich aroma and texture of the real thing
I’d say the probability of “Probably the best and most authentic Laksa in the Phils.”. = 99.9999%
Singapore Food Republic’s Laksa is even better than some I’ve tasted in food junctions or restos in SG.
Iced Bandung
A refreshing and delicious Malayan drink made of chilled milk, rose essence and sugar syrup! P 55
Iced Bandung
Refreshing indeed. I hope they also come in “botomless…”
If you’ll ask me, it’s worth the long walk from the office. Just hoping the authenticity and quality remains consistent as the establishment become popular (and older). There had been lots of restos that had good starts but failed to meet or increase their customers’ level of delight after the first few months or a year since they opened shop.
For those of you working or living within the vicinity, I suggest you try out Singapore Food Republic. Expect a lot of people during busy lunch hours as hoards of working people fill up the place so if your stomach keeps grumbling and can’t wait for longer than 10 minutes, consider dining on less peak times. By the way, they also serve lower priced dim sum at 3pm.
Singapore Food Republic opened last December 1, 2011. It is located at Unit 8, Commercenter 4th Ave. cor. 31st Street, Bonifacio Global City, Taguig
(Opposite St. Lukes Medical Center)
Tel. 925 1988
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Popularity: 1% [?]
I’ve mentioned it quite a number of times already that lunch break for me is so important. This one hour is the time where I really take real break from the seriousness of the corporate world and try to enjoy this 60 minutes of “me” time. One of my favorite restos that serve Pinoy foods near the office closed down. Sad… But as they say, when a door closes, a window opens.
Walking around the Burgos Circle going to Stopover area, I discovered Mozu Cafe. From this day forward, as they say, the rest is history. Mozu has been an almost everyday lunch spot since then. Though fridays are really bad for someone so hungry, I’d suggest you either be there early or look for another place as the place is jampacked and it may entail waiting time to be seated and served especially during lunch.
Why is this so? In my observation:
- Good servings of Filipino food and gourmet cakes
- Reasonably priced menu ranging from Php 120-200 per rice filler (rice topping)
- Wide variety of choices – from combo meals to ala carte, all day breakfast, name it, they probably has it.
Mozu (Fort) call 5191704
Address: Sapphire Residence Tower Crescent West, Bonifacio Global City, Taguig near 32nd Avenue.
Popularity: 2% [?]
One of my early favorites in this fast developing area of Forbestown Road, Burgos Circle in Global City is Bar Dolci.
By the way…they also have bruschetta aside from the sweet treats.
Their display of colorful macarons tastes good as they look.
Sweet treats not just for the summer.
Interesting Pops
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Uncle Cheffy is one of the restaurants owned by Chef’s Quarters, which is also known to corporate clients as one of the preferred caterers. As for Uncle Cheffy, they specialized in slow cooking using the brick-oven technology.
Lunch for me is a time to really take a break and indulge. Amidst all the stress of corporate life, having the luxury of an hour break from the office ambiance, Uncle Cheffy’s The Fort branch is like an oasis in the dessert. One word: Refreshing. In the fast developing Forbestown area, near Burgos Circle, Uncle Cheffy has already captured the hearts of diners and more so, repeat customers.
I was able to take pictures of some of my recent lunch visits there and here are my favorites.
Grilled Blue Marlin with brown ruce and couscous pilaf – Pungent aroma of the herbed butter plus the perfectly cooked fish is something new for me. I haven’t seen or heard of a similar dish in another resto. As for the price of this dish, I honestly cannot remember exactly but something around Php 395.
Being a self-confessed carnivore, I have ordered this Beef Medallion “Steak Tagalog” for four times already 
The cheese is actually “Kesong Puti” and the side salad is one my favorites in Uncle Cheffy. Even if I can finish the whole plate, I thing this is good for two hehe… This can be enjoyed at the price of Php 395.
Spatchcocked Chicken. Okay… what was it again? When I asked the waiter what does it mean, the answer was that it is a bird preparation, in this case, chicken, where the backbone is cut or removed, flatten, and then grilled. So now I get it… Definitely good for sharing together with the salsa and potato salad at Php 295.
Desserts… something I can live without… But this Sweet Potato Creme Brulee has become another favorite. Ordering this and leche flan alternately during my visits, such a good buy at Php 95. Generous servings that can be shared with your posse.
The one and only branch I’ve been with is in The Fort, Global City. Should you be interested to know more, check their Facebook profile.
For the menu, check out in Munchpunch website.
Popularity: 3% [?]
Scorching hot summer sun hasn’t prevented me and my friend, Abi, to walk our way to Kaiseki in the Fort Strip. Another friend, Rael, told me that, ” Kaiseki is more on using and bringing out the best in the available ingredients.”
We’ve spent a number of lunches together in this place trying out their various dishes but for some reason I haven’t blogged about it. Maybe I was, for one, so hungry I tend to forget about taking pictures. Two, when I’m with Abi, we tend to chat about sooo many things in our lives that we go through the hulla bulla of having a meal without noticing it haha.
The Food… [click more ]
Popularity: unranked [?]
One cold rainy morning I, together with some bloggers, had a chance to meet Steve Benitez, CEO of Bo’s Coffee, in Bonifacio High Street (BHS). He was roasting some coffee beans from Guatemala not for a coffee drink but for a coffee art. You will not miss this (very expensive) coffee roaster by the counter as you enter BHS branch.
Yes, coffee art, he roasted in different shades of brown in what is to be an artist’s unique palette of brown monochromatic material instead of the usual paint, water color or pencil. His object of art is the bean itself. He just knows when the beans would start to crackle, when the beans would start to drop temperature in the roaster, and a lot more details. So much passion for coffee, yes? I agree.
What differentiates Bo’s Coffee Club is that a cup of coffee is assured of freshness. As Steve explained, roasted coffee beans are best grounded not right after roasting but about three days later and so the deliveries to a Bo’s Coffee Club are assured also of coffee aroma and taste right in its peak.
Popularity: 1% [?]
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