Happy Foodies

<figure> <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2zGdyM9k1O1mVeijrD24CYmVY1F929PBKTk5t_XuQzXlNLkKB4fWnhXzGvhCsPTR2UolqO9oiJYiuVh98PJFUTgY-oYgLv1Eoa5UbxoTF62g_9eYpQBjvlnqcIGvWU63jwHbxQSzkgsA4JGvXHmwnI-5Q49kL_pIqVc2og_v6WJHywQdEA8FS3fareXE/s16000/IMG_20241006_103501.jpg"> <figcaption>Cafe Bossa Candon</figcaption> </figure> <p>"What’s in Candon City?" I wondered. I’ve passed through this city in Ilocos Sur countless times on my way further up north, yet I'd never stopped to explore. But recently, a photography tour brought me to Candon. On our last day, with some free time, I decided to wander. A quick search led me to <strong>Cafe Bossa Candon</strong>, just a short walk from where I was staying. </p>

<figure class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2M-V8TgAOEQ76dnAgxKWQJlJNXsAGAAEIeG9LfM0urYE2zaN1MJjwj2I2wDo1K0-BI2cpNSodI1mfM68eNFVR1ljXWIstnI2_XAJpiEoE1ajmdcx7g_RW5rPdk3mrWqmtkTohf801i65dxic1BXwYEeNUwFSsHitmTeNSs202eq-FsVEGwx9RRrMcDy4/s1600/kwentong-dagat.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2M-V8TgAOEQ76dnAgxKWQJlJNXsAGAAEIeG9LfM0urYE2zaN1MJjwj2I2wDo1K0-BI2cpNSodI1mfM68eNFVR1ljXWIstnI2_XAJpiEoE1ajmdcx7g_RW5rPdk3mrWqmtkTohf801i65dxic1BXwYEeNUwFSsHitmTeNSs202eq-FsVEGwx9RRrMcDy4/s16000/kwentong-dagat.jpg"></a></figure> <p>When I found out we would be making a side trip to Liwliwa Beach before heading home from <a href="https://www.ironwulf.net/2024/04/discover-serenity-of-lake-mapanuepe.html" rel="noreferrer noopener" target="_blank">Lake Mapanuepe</a>, I had to check if we could stop by <strong>Kwentong Dagat</strong>. It's a lovely beachside resort with rustic and charming A-type cabins serving 100% plant-based meals. So after enjoying the expansive shoreline and playful waves of Liwliwa Beach, my companions and I decided to have lunch there.</p>

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIfv46Dk6qq6WpjMRbi9-Y_dZZLTBhn-ah5P9z0ZUEZQvwGrRXMQThvo1i-ltZEibJGALz9HmeLK7KBJyjFocsVFfg9IlXHtimQgdw1Ex4bb3tCV4gbxhXRQ7CINhpVE0Shm4NesSDigTHL3hYdd1UkDUyksZZQTa8430fGHGCyAUGk4IZnLbQtGjITGA/s1280/gubat-qc.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIfv46Dk6qq6WpjMRbi9-Y_dZZLTBhn-ah5P9z0ZUEZQvwGrRXMQThvo1i-ltZEibJGALz9HmeLK7KBJyjFocsVFfg9IlXHtimQgdw1Ex4bb3tCV4gbxhXRQ7CINhpVE0Shm4NesSDigTHL3hYdd1UkDUyksZZQTa8430fGHGCyAUGk4IZnLbQtGjITGA/w640-h480/gubat-qc.jpg" width="640"></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table> <p>It was hidden in plain sight. The “Gubat” signage is even so inconspicuous I passed by it twice and didn’t easily notice. Little did I know, that ensconced behind the bamboo walls and door, there’s a little al fresco dining restaurant inside. <strong>Gubat QC</strong> does feel like being inside a forest (<em>gubat</em> is a Tagalog word that means forest) with its lush environment surrounding the wooden tables and benches of the dining area. Everything feels organic. From the food, the banana leaves as plate and even the way people eat - <em>kamayan</em> style (with bare hands).</p>

<div class="alignwide"><div style="text-align: center;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmaejDq0itAia5ltjrDqHIrGW0iSYx2t5fLkk-DeNGIQSqc8r8JIHCNI5d5UIIefixYYCXVm8teGOz0rP-FLZ0lrnVIEDuD9NrPRuy7KIi4bK-qsD4mlN4KaduYUu-NuUEXaAfsxdfupaLIUKN78wWrY0eUiwcBr_Uc9Yl_6yo7sxRkea4n1gTN_tWCs/s1280/craft-1945.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmaejDq0itAia5ltjrDqHIrGW0iSYx2t5fLkk-DeNGIQSqc8r8JIHCNI5d5UIIefixYYCXVm8teGOz0rP-FLZ0lrnVIEDuD9NrPRuy7KIi4bK-qsD4mlN4KaduYUu-NuUEXaAfsxdfupaLIUKN78wWrY0eUiwcBr_Uc9Yl_6yo7sxRkea4n1gTN_tWCs/s16000/craft-1945.jpg"></a></div></div></div> <p>Braving the holiday traffic in Baguio, foodie friends, Kara, Tin and I were bent to try <strong>Craft 1945</strong> in Baguio. A merry collaboration of Spanish food from Casa Marcos and craft beer from Baguio Craft Brewery. Set in the quiet and old town of Baguio at Outlook drive, it’s a dining experience that promises to bring the Baguio ambiance to dining like a good pair of beer and tapas.</p>

<div class="alignwide"><div style="text-align: center;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnAYb34kmAlbCQv4BkTuqIO2tsw2dWAhVFtbGSMr3XmvI2tIK7tJal5DBSOTR3zrG4Cor7DGQllvNZAOm_sCBhYdFrTohTmqK_m-sgivxybjQGWQHyGK6RY9sVvkmsNvifazX7CCGL1NARRIHfoB5_G3be05rGYmcDkb91RPOUpDnT9a0PxbtSy46YZQQ/s1280/sister-curry-mee.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="960" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnAYb34kmAlbCQv4BkTuqIO2tsw2dWAhVFtbGSMr3XmvI2tIK7tJal5DBSOTR3zrG4Cor7DGQllvNZAOm_sCBhYdFrTohTmqK_m-sgivxybjQGWQHyGK6RY9sVvkmsNvifazX7CCGL1NARRIHfoB5_G3be05rGYmcDkb91RPOUpDnT9a0PxbtSy46YZQQ/s16000/sister-curry-mee.jpg"></a></div></div></div> <p>It took me a second visit to finally catch the <strong>Sister Curry Mee</strong> stall open at <strong>Air Itam, Penang</strong>. I wasn’t aware of their opening time before and visited late afternoon after my visit to Kek Lok Si temple. Now I wouldn’t want to leave Penang without tasting this Malaysian dish from a stall that has been serving them for at least 73 years already.</p>

<div class="alignwide"><div style="text-align: center;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7f8bGMvomxmH40HA6aMByqJEzGP0fhLY_lYq1gPD2MRurWofTJ0_11Z15iDQuBcrD2o20nbRCWwoE5uCxGww6E5fjM6G5vypnwZqp2D5MSb3U4AieAt8MBF6vF3u3ZX8yWFQF2diYi5Ekwzz1qT67uCuB70xeRe5XWT7tRBxN_7inOYhYnExTg8s9__4/s1024/onn-kee.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="768" data-original-width="1024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7f8bGMvomxmH40HA6aMByqJEzGP0fhLY_lYq1gPD2MRurWofTJ0_11Z15iDQuBcrD2o20nbRCWwoE5uCxGww6E5fjM6G5vypnwZqp2D5MSb3U4AieAt8MBF6vF3u3ZX8yWFQF2diYi5Ekwzz1qT67uCuB70xeRe5XWT7tRBxN_7inOYhYnExTg8s9__4/s16000/onn-kee.jpg"></a></div></div></div> <p>Ipoh is a popular day trip destination from Kuala Lumpur. This Old Town that flourished through mining is a two to three-hour drive from Kuala Lumpur. <a href="http://www.happyfoodies.com/kafe-panglima-dua-lima-old-town-ipoh-coffee/">Ipoh White Coffee</a> may be commercially known and widely available but it is only in the old town of Ipoh where one can take sample a favorite delicacy the local hor fun (kuey teow), taugeh (beansprouts) and Hainanese-style steamed chicken. There are a couple of restaurants to go to but a lot of locals pointed us to <strong>Onn Kee Restaurant</strong>.</p>

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD184QZmEyDvn5m3lQXg09-HxrRfvMdKmkpUtmXFFJJzV4UniP0dlYRJ1J6pXbAB6dvWnmQUfPd8Z4BXXAF1HGzDJn-oBbyGtcSzM_CTK9lZv3uMo2D10kBUplIo6AZXIV9QrdC_G1d3rpXAlhn8c0GKpO4Rq4TUEAk2c-pQgb72fRWGOIyG7onauhhhE/s1024/eagles-nest.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD184QZmEyDvn5m3lQXg09-HxrRfvMdKmkpUtmXFFJJzV4UniP0dlYRJ1J6pXbAB6dvWnmQUfPd8Z4BXXAF1HGzDJn-oBbyGtcSzM_CTK9lZv3uMo2D10kBUplIo6AZXIV9QrdC_G1d3rpXAlhn8c0GKpO4Rq4TUEAk2c-pQgb72fRWGOIyG7onauhhhE/s16000/eagles-nest.jpg"></a></div><br><p>What do you do when you find yourself in Anilao on the eve of a brewing tropical storm?  You pray for better weather and find other things to do while on staycation.  For your Happyfoodies, it was a good excuse to food trip at the Eagle's Nest Restaurant and Bar of <strong>Eagle Point Resort</strong>, perusing the menu and asking the friendly staff for recommendations and suggestions.  We haven't been anywhere around here for a long time so it was nice to find that the resort's eating venue offers a great view of the sea (roiling as we sample the fare the two days we stayed there).</p>

<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL7ERlzjGcGhlHRrlor3tpyCAspfCofmkbed8_ii6Zz3BtR1dfZny4Zau8SeNqUsUgJiW4u1eebmHtGJBvsEkWOH9rqFYcscopUZD4kpbUC9HtQ0SvoS2vQBUv15swEQrElJ1SdFo7EdcyYV8-5AqOUiXG37aCDIVI2kNfpxV58K4dMVJdo3FxOuQS584/s1023/wings-on-the-go.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="682" data-original-width="1023" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL7ERlzjGcGhlHRrlor3tpyCAspfCofmkbed8_ii6Zz3BtR1dfZny4Zau8SeNqUsUgJiW4u1eebmHtGJBvsEkWOH9rqFYcscopUZD4kpbUC9HtQ0SvoS2vQBUv15swEQrElJ1SdFo7EdcyYV8-5AqOUiXG37aCDIVI2kNfpxV58K4dMVJdo3FxOuQS584/s16000/wings-on-the-go.jpg"></a></div><br>Finding a boutique shop inside a burger and chicken wings joint may seem to be an odd combination. For owners Faye and Leo David, they are just all too happy to finally have a place where they can serve their homestyle grilled burgers and buffalo wings and a lifestyle shop to give back to their loyal online customers. The <strong>Wings On The Go</strong> restaurant may have opened recently this year (March 2016), but they have been operating since 2012 in a delivery and pick-up system. Their menu and offerings, showcased online via Facebook, were such a massive hit they developed a cult-like following in Angono and nearby towns. On a recent visit to Angono, I had a chance to try Wings on the Go and find out what made people crazy about <strong>Wings On The Go</strong>.<p></p>

<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMmoBmIDhSFSvuWPndRFvGibQyWz6gPwPMtmH7urvOuV8sBWLwXsd2NJ_SjkbhgtXx2vKubuCRNFnA9NmJRf3ZhhIMZb02vaeS_A1IqnxKx_iRVgC6wHp-u0IsVYNbXZdaUJbjtKTtwGAX-e4kV5ZONomkpZzS2ZvBR-R-vBny1KfBsczXjgcorNuSRxw/s1023/angono-balaw-balaw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="682" data-original-width="1023" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMmoBmIDhSFSvuWPndRFvGibQyWz6gPwPMtmH7urvOuV8sBWLwXsd2NJ_SjkbhgtXx2vKubuCRNFnA9NmJRf3ZhhIMZb02vaeS_A1IqnxKx_iRVgC6wHp-u0IsVYNbXZdaUJbjtKTtwGAX-e4kV5ZONomkpZzS2ZvBR-R-vBny1KfBsczXjgcorNuSRxw/s16000/angono-balaw-balaw.jpg"></a></div><br>Angono, the art capital of the Philippines, is not only a haven for artists but also a showcase of the Philippines' rich culinary heritage. Talk about Angono and Balaw Balaw will eventually come up in the conversation. <strong>Balaw Balaw Restaurant and Art Gallery</strong> has been known to serve exotic dishes utilizing indigenous ingredients used by our forefathers like the <em>balaw balaw</em> (fermented shrimp sauce). They are also popular for serving exotic dishes like butt and balls Soup #5, the fried <em>itik</em> (native duck), and <em>uok</em> (giant coconut worms).  While the staples are still there, the Vocalan family who run the restaurant still tries to innovate on traditional dishes to adapt them to modern times.<p></p>

<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhUgm8K6Vy9HpBR4ttKbdVBzpnnLOtN02gy0dxECInvWCPge0S4MC_xn0EhBayoRVI-whKL41hCuEPxTePoRDwAZj7qTCyokYO1BEQC43s6zgCTc7C0ChYBgqcK7uEWdTDsGoYM3AoZQ6ITl9YGMY1yyI2wCjnr5DJ5zG253Vvmjj-PC4oZTEiELifpZQ/s1023/the-coffee-library-baguio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="682" data-original-width="1023" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhUgm8K6Vy9HpBR4ttKbdVBzpnnLOtN02gy0dxECInvWCPge0S4MC_xn0EhBayoRVI-whKL41hCuEPxTePoRDwAZj7qTCyokYO1BEQC43s6zgCTc7C0ChYBgqcK7uEWdTDsGoYM3AoZQ6ITl9YGMY1yyI2wCjnr5DJ5zG253Vvmjj-PC4oZTEiELifpZQ/s16000/the-coffee-library-baguio.jpg"></a></div><br>Your <strong>Happyfoodies</strong> trudged to the northern highlands for the days leading up to the new year with an overnight stop in Baguio.  By chance, we got billeted in a hotel on a quieter street parallel to the always-busy (read: noisy) Session Road and chanced upon the barely month-old <strong>The Coffee Library</strong> on the ground floor of the Rex Hall Student Residences along General Luna Street.  Needless to say, it was a serendipitous find.  Yes, it is eye-catching, with tasteful touches of ethnic crafts, a mix of red brick and warm wood, and even vintage "<em>padyak</em>" (foot pedal-powered) sewing machines converted into tables, but how was the food, you may ask.<p></p>

<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMv-7dHW1wRpdABWXvFYVsSYxnT_nHLOWSxjaXAIun9q8NZ_FpYLLYDgtBoRW4AMhHxbi4q7EvcA2KfjG4n_Hr4PyfqjFxTsmb6-D4YSG8_5_TWmO0bsXJFIcFYtfLp-pjliy9_48Zn-6nslIgOU1nVN1QNwiiIgvhr78pmmMf9AqiW0xnPgHzi0yirI/s1024/chew-love-tacloban.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="684" data-original-width="1024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMv-7dHW1wRpdABWXvFYVsSYxnT_nHLOWSxjaXAIun9q8NZ_FpYLLYDgtBoRW4AMhHxbi4q7EvcA2KfjG4n_Hr4PyfqjFxTsmb6-D4YSG8_5_TWmO0bsXJFIcFYtfLp-pjliy9_48Zn-6nslIgOU1nVN1QNwiiIgvhr78pmmMf9AqiW0xnPgHzi0yirI/s16000/chew-love-tacloban.jpg"></a></div><br>Adding a dash of lively colors to the once Typhoon Yolanda-stricken city of Tacloban is Chew Love. I chuck a soft laugh when I hear my tricycle driver say “Ang cute pala dito ah! (This place looks cute ah!)” when he finally found the place. Borne out from the ashes of the devastation of Tacloban, entrepreneur, Coke Young-Go, found opportunity from the rubble. Chew love is a product of pouring in her creative interest in fashion, food, and photography. It’s hard not to miss this restaurant with its lovely European/Country-inspired theme that’s a sure head-turner.<p></p>

<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdcs2hBkPKrab4Ueqqz_N-Ko4bwbapztWlZzwqWqVgOAU_9dQFI8NJ9D7oXNNCC8v_Q37TLse8ASdaGS8SV2wXoOoAXPZ_ckulrNPhftwLqKdh-vPgyFJQewfxtfdnkUTamVwCmJ7yU-vF3yprnhZqnz5Q3z_rFaaJuyDs9ysBJl7MheHUh_jgUysTECQ/s1280/saboten.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdcs2hBkPKrab4Ueqqz_N-Ko4bwbapztWlZzwqWqVgOAU_9dQFI8NJ9D7oXNNCC8v_Q37TLse8ASdaGS8SV2wXoOoAXPZ_ckulrNPhftwLqKdh-vPgyFJQewfxtfdnkUTamVwCmJ7yU-vF3yprnhZqnz5Q3z_rFaaJuyDs9ysBJl7MheHUh_jgUysTECQ/s16000/saboten.jpg"></a></div><br>Oh, how many ways can one cook a katsu? Those deep-fried cutlets almost look the same on the table but with a twist on added ingredients, sauces, and way of cooking, we could see there are a variety of ways to enjoy Japanese cutlets. With its 500-strong branches in Asia brings Saboten Japanese Cutlet, brings its rich katsu experience to the Philippines.<p></p>

<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpkzzIvEqmex-Vde49gq8FNWnFSps5tLNdj4umVD6MNLHPJpnHqQDJG40zJ4MzT4i7UZsqpyRXBAPrdNOfB5G3S3nrxux5mfBd_5CAnbGC_JQuF2_UDptij-obWNHWkzLIVTn_w-XWWBmaBgYDDuNwX0J8g5hCih-4-p4K1dTe-YsrvyCQgqFQlSYbDBM/s1024/urban-kamote.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="685" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpkzzIvEqmex-Vde49gq8FNWnFSps5tLNdj4umVD6MNLHPJpnHqQDJG40zJ4MzT4i7UZsqpyRXBAPrdNOfB5G3S3nrxux5mfBd_5CAnbGC_JQuF2_UDptij-obWNHWkzLIVTn_w-XWWBmaBgYDDuNwX0J8g5hCih-4-p4K1dTe-YsrvyCQgqFQlSYbDBM/s16000/urban-kamote.jpg"></a></div><br>It must be the cool weather, the bountiful freshness of greens in the region, and the creative vibe the city of Baguio exudes that makes food tripping in Baguio so fun. A recently opened creative space called Ili-likha Artist Village, is getting quite an attention from foodies and artists alike. A hub for healthy eating, they have a <strong>Kiwing na Kahoy Food Community</strong> and each member establishment offers something different. One we tried is <strong>Balbacua at Urban Kamote</strong>, bringing a famous Southern Philippines dish to the highlands of Baguio.<p></p>

<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41GKQfEtLv2Fj11s9N_y4sIPMWS6ONMsM1VVkifsxXhnkh5YOl-Shzhq6zfgeHIX1GPoTi2r-BgFN2Y-ivdiO5_zrncN9-KPApV-cTNjbK3OX4ysOpUkGmK-DsceOPMs8dna5t-gTZwcDstphwKfjbD3cwEGcwjzgUxG58VkdpTMyqM7w8tqO1XO31XA/s1024/ogetsu-hime.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41GKQfEtLv2Fj11s9N_y4sIPMWS6ONMsM1VVkifsxXhnkh5YOl-Shzhq6zfgeHIX1GPoTi2r-BgFN2Y-ivdiO5_zrncN9-KPApV-cTNjbK3OX4ysOpUkGmK-DsceOPMs8dna5t-gTZwcDstphwKfjbD3cwEGcwjzgUxG58VkdpTMyqM7w8tqO1XO31XA/s16000/ogetsu-hime.jpg"></a></div><br>The "Goddess of Food", <strong>Ogetsu Hime</strong> is offering their Best of Japan selection for a <strong>Special Half Price</strong> until the 16th of November 2014. Ogetsu Hime is found at the Skypark of SM Aura Premier. It's hard not to miss its warm cozy interiors and the sushi bar easily seen by the entrance. Upon entering, the restaurant is spacious with teppanyaki stations at the center while the sukiyaki-ready tables on the sides. Happyfoodies got to sample the selection of half-priced offerings and more.<p></p>

<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-l6lSMNgenGZTvOLZjlxtr2exbG2xM8SEtxWkAM57eLnA0EQR4OdXJyiEMM6kO17kFlVs2dyrJfvNaXTnZ1pwFO8cHVXDAJawRadADJas9dDMl8an_RrcrMIvGPZC_SlJG5I_w0kAFJumBAYCiE14XcloQ2QmByysIl2HAzSfJwkOc-Wj-HaqpAXa1a4/s1280/sagada-brew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-l6lSMNgenGZTvOLZjlxtr2exbG2xM8SEtxWkAM57eLnA0EQR4OdXJyiEMM6kO17kFlVs2dyrJfvNaXTnZ1pwFO8cHVXDAJawRadADJas9dDMl8an_RrcrMIvGPZC_SlJG5I_w0kAFJumBAYCiE14XcloQ2QmByysIl2HAzSfJwkOc-Wj-HaqpAXa1a4/s16000/sagada-brew.jpg"></a></div><br>As repeat visitors to Sagada, we at Happyfoodies were both overjoyed and saddened during our recent visit.  Saddened because a) <a href="http://www.happyfoodies.com/sagadas-misty-lodge-and-cafe-food-worth-walking-kilometers-for/" title="Sagada’s Misty Lodge and Cafe: Food worth walking kilometers for">Misty Lodge's restaurant</a> is closed as Chef Bogan is attending to her mommy duties in Manila, b) <a href="http://www.happyfoodies.com/masferre-country-inn-and-restaurant/" title="Chicharon with Kamatis & Bagoong and other much-missed eats at Masferre">Masferre Restaurant</a> has taken off our favorite Kamatis Bagoong at Lechon Kawali in favor of a menu more oriented towards foreign guests.  But on a bright note, we chanced upon a new, welcome addition to the eateries lining the town's main street:  <strong>Sagada Brew</strong>.  It was actually the recommendation of Wanda, our kind hostess at Rock Inn Farm, to try out the new place (talk about very friendly competition).  It was also a blessing to come on an off-peak season when a lot of eating places are closed for repairs, which helped directed our feet to this shop.<p></p>

<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEB10u1Oq6Gwhbyrw5h17inZv1_4hA6OTWSGfHpCyDIA-9sJam1KM-jbbmtotViUKT_ZxHSyEUmDcZSDeKj_RD45NVtPfsXU6WyeNZ_BUbk47O4p5GGplPrYzfn64jQaAfqL1PxFXqCKvqCAGYQjm76y0ohE3Rtxy-xcK5okvCOah0HhIHegIlaecg6as/s1280/buffalo-swing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEB10u1Oq6Gwhbyrw5h17inZv1_4hA6OTWSGfHpCyDIA-9sJam1KM-jbbmtotViUKT_ZxHSyEUmDcZSDeKj_RD45NVtPfsXU6WyeNZ_BUbk47O4p5GGplPrYzfn64jQaAfqL1PxFXqCKvqCAGYQjm76y0ohE3Rtxy-xcK5okvCOah0HhIHegIlaecg6as/s16000/buffalo-swing.jpg"></a></div><br>It's always nice to discover non-commercial establishments run by young entrepreneurs hoping to make it big in the food business. One such establishment in the heart of Pasig is <strong>Buffalo Swing</strong>. This family-ran hole-in-the-wall resto has been serving excellent buffalo wings and more for more than two years already. Enjoyed mostly by nearby residences like the Riverfront and offices in Ortigas, people who knew about <strong>Buffalo Swing</strong> may have kept the existence of this wonderful little resto to enjoy it for themselves. But something this good would likely be known in the foodie world eventually. Join happyfoodies with guest foodie Jen as we sample their house specialties.<p></p>

<p><em></em></p><div class="separator" style="clear: both; text-align: center;"><em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9sFRB7PiUJDLU6mEbDARaSkAS_088yGbTYxmHnDhYdvm2ykYuCmOH2Fb3xaB_xQIu4NYDykUVYbo1-rB1Ree50sLVFJvLoOzvWfojwALqW4hYq27orc7RMwV9NNQRHfSBMoUAZBBZKPN_hZZgcQfRILs27l2dVTibytXSibs7jnptvKGvQRse11OC2A/s1280/kainan-sa-dalampasigan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9sFRB7PiUJDLU6mEbDARaSkAS_088yGbTYxmHnDhYdvm2ykYuCmOH2Fb3xaB_xQIu4NYDykUVYbo1-rB1Ree50sLVFJvLoOzvWfojwALqW4hYq27orc7RMwV9NNQRHfSBMoUAZBBZKPN_hZZgcQfRILs27l2dVTibytXSibs7jnptvKGvQRse11OC2A/s16000/kainan-sa-dalampasigan.jpg"></a></em></div><em><br>Dalampasigan</em>, a tagalog word which means "seashore" and it was something I was expecting to find when we arrived at <strong>Kainan sa Dalampasigan</strong> in Nasugbu, Batangas. There was no seashore nor a view of the sea but we weren't disappointed. Instead, we found a gem of a restaurant, like a secret garden, breezy and exuding with Filipino hospitality and charm.<p></p>

<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYs_PUi0YClU1TC8O631r7c0FnZHnr3aFF1ZaHkpNjf8NCtvPT3sYV3LmAaTz-0Jf0wq2Db9Pnj16-Pz5A9yDQwO99meMMDuu95mNB6huxT1bfTXadiwf0CRwuqQNAsRbOl0dnV4XXlvNTsabZkWj04XuC7BQ4Yuik8MhZA-1zR7BK4H0d0MOaE0Uik8o/s640/all-day-exotic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYs_PUi0YClU1TC8O631r7c0FnZHnr3aFF1ZaHkpNjf8NCtvPT3sYV3LmAaTz-0Jf0wq2Db9Pnj16-Pz5A9yDQwO99meMMDuu95mNB6huxT1bfTXadiwf0CRwuqQNAsRbOl0dnV4XXlvNTsabZkWj04XuC7BQ4Yuik8MhZA-1zR7BK4H0d0MOaE0Uik8o/s16000/all-day-exotic.jpg"></a></div><br>The land-locked province of Nueva Vizcaya is agriculturally rich and nature still thriving in this part of Luzon. The land abundant with natural resources is also reflected in their native cuisines. From my recent visit, I wasn't surprised to see a few bugs on their table but these are cooked and ready to eat. Not something I would see every day. If one wants to try these dishes, we visited <strong>All Day Exotic</strong>, a resto-bar offering exotic cuisines in their menu every day.<p></p>

<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8AolDTn0RODqkMNvdIoa7YeugqB5NGsiBeuBLfNJPbq1nKvVM83v_Ohe6UKdfSEfolhQnjJaVw64j1X_DmkN4V6083mZMZqQyZUhVgNzpTvF3ZwOnKa4W7UDw8eLmFLUnPtDPL1oHMT8Ei4Aq6eJ24Mjm69ZCNUViXQrDRhNYMvgQCvwIWIvkm0sDi4E/s1280/mrs-bakers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8AolDTn0RODqkMNvdIoa7YeugqB5NGsiBeuBLfNJPbq1nKvVM83v_Ohe6UKdfSEfolhQnjJaVw64j1X_DmkN4V6083mZMZqQyZUhVgNzpTvF3ZwOnKa4W7UDw8eLmFLUnPtDPL1oHMT8Ei4Aq6eJ24Mjm69ZCNUViXQrDRhNYMvgQCvwIWIvkm0sDi4E/s16000/mrs-bakers.jpg"></a></div><br>It's always a delight to find good restaurants outside of the metro. <strong>Mrs Baker's</strong> in Nueva Vizcaya is worth a stop when traversing the roads to Tuguegarao or Banaue. This two-story establishment with warm and homey interiors is owned by Chef Jehan Damasco who has competed on international pastry competitions. Established in 2010, Chef Jehan had cooked up a sumptuous menu of local favorites and international flavors that not only Nuvo Vizcayanos rave about but those fortunate visitors enough to have stumbled upon this gem of a resto. We went here twice when we were in Nueva Vizcaya and here's to share some of our favorite dishes.<p></p>

<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifiQyTd2aGJX3FNg7MK-EvemFYkUp5gI9k10jpo3lQ9BTCotSgROhJrsiArktMO4X6je78qq0wfbJy_AoguSoaCeWensa4B9Kj9X9zs3h6DlpShPTbnZxB-scj7N9MUn49Ml6nrkk8a-mFnY7MWW1Qo8v0oN1YKc1j53VkkTrxw8k98zApHfdtAovJ6ns/s600/hanumaruken-ramen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifiQyTd2aGJX3FNg7MK-EvemFYkUp5gI9k10jpo3lQ9BTCotSgROhJrsiArktMO4X6je78qq0wfbJy_AoguSoaCeWensa4B9Kj9X9zs3h6DlpShPTbnZxB-scj7N9MUn49Ml6nrkk8a-mFnY7MWW1Qo8v0oN1YKc1j53VkkTrxw8k98zApHfdtAovJ6ns/s16000/hanumaruken-ramen.jpg"></a></div><br>With the ramen craze phenomenally sweeping across the metro, it wouldn't be far for popular Japanese brands would come in like the recent opening (November 2013) of <strong>Hanamaruken Ramen</strong> at the Trinoma's Garden Restaurant. Originally established in 1982 in Osaka Japan, <strong>Hanamaruken Ramen</strong> has about 40 branches in Japan and is highly popular for its slow-braised pork rib-topped <strong>Signature Happiness Ramen</strong> that takes about 20 hours to prepare. Happyfoodies was invited to dine in their first Philippine branch so I along with guest foodie, Jen, happily tried out some of their offerings.<p></p>