The Cheese Steak Shopis a California based restaurant that first opened its doors in 1982 by Keith Layton and after 30 years currently has 24 branches in Northern California. Margaret Uy has brought this franchise to Philippines and surprisingly it is the first international branch. Their main product is the Philadelphia Cheese Steak which is called the Philly Cheese Steak for short. What makes this brand successful is their guarantee for authenticity. What does this mean? Well it means that all ingredients are imported from the Philadelphia area. Learn more here!

Located in the Makati CBD along Arnaiz Ave. (formerly Pasay Road) is one of the newest quick service restaurants offering the classic Philly Cheese Steak.

We dropped in for the grand opening on Nov. 22, 2011 and took advantage of their Buy 1 Take 1 offer on their 7 inch sandwiches.

The Cheese Steak Shop’s menu is a simple one pager that is bright yellow and it took no time at all before ordering what we thought was the tastiest item.

We really liked their heavy duty Heinz sauce station, this is functional not ornamental. Oh yes they have Tabasco as well!

Make sure you read the above to customize your cheese steak experience. We recommend – toasted bread with extra onions with grilled hot and sweet peppers.

Large Onion Rings – PHP 180.00 Net ($US 4.50)

We started with their large onion rings a bit pricey for onions, but they were served in a 22 ounce cup with Heinz ranch dressing. They were crunchy and juicy, but we were expecting even bigger onions for the price.

7″ Premium Cheese Steak with Bacon - PHP 320.00 Net ($US 8.00)

We each had a 7 inch Premium Cheese Steak with Bacon and additional spinach (PHP 25.00 extra $0.40). Being a Californian institution which is focused on health, their cheese steak is not as greasy as the original Philly Cheese Steaks that you can easily find at the Philadelphia Greyhound Bus terminal, which is where I first experienced the excess oil running down my fingers as recommended by my old ISM friend Dennis Eisele who was studying at Wharton during the time. The imported sirloin beef was extremely soft and tender. I just wish there was more cheese and we could hardly taste the bacon. Nonetheless it was satisfactory.

Dimes Apple Juice – PHP 50.00 ($US 1.25)

Going for health with juice instead of soda. Can’t go wrong here although their selection of international beers were all so tempting. There is always next time or is there? For draft imported beer, our new filling station is Draft in the Fort which we will post soon.

They may have just opened, but they are ready to deliver around Makati! How was your Cheese Steak experience?

The Cheese Steak Shop
G/F The E Hotel Makati
906 A. Arnaiz Street (formerly Pasay Road)
San Lorenzo Village
Makati City
Philippines
Tel: +(632)-555-1818 Delivery Minimum Purchase of PHP 500.00
www.cheesesteakshop.com.ph

Ma Maison HD

In our next post we bring you Japanese Western cuisine at the newest restaurant in Greenbelt 2, Ma Maison, brought to the Philippines by the Bistro Group. Please check again for updates!

Remember life is way too short, don’t let it pass you by. Enjoy Hour Philippines!

Sincerely,

Lord and Aksana
HOURPHILIPPINES.COM
FOOD | TRAVEL | LIFESTYLE
All content is the sole property of HourPhilippines.com, any reproduction in whole or in part shall be subject to prosecution.

Affordable Southern comfort food has found its home at Chubby’s Rib Shack. While small and tucked away at the ground floor of the Solaris One Building Legaspi Street, Makati, it manages to bring in quite a few guests for their no frills southern food that manages to satisfy your cravings. Their baby back ribs are easily their signature dish which is smoked, grilled and glazed with choice of homestyle BBQ sauce, Cayenne BBQ, or Honey BBQ. Served with Honky Tonk Rice and Coleslaw. Find out more after the break.



Chubby’s Rib Shack is so hidden that the signage is completely covered by a tree!

Nachos and Salsa – PHP 99.00 Net ($2.25)

We liked their nachos as they were freshly made and fried and were piping hot. Good way to get those digestive fires started.

Talk about skeleton crew, this guy was a one man team and was he efficient. Surprisingly food came out a lot better than we expected.

Very simple yet bright interiors with U.S. paraphenelia.

Wood chips were a nice touch to ambiance and aromatics.

The Big Daddy – PHP 179.00 Net ($US 4.25)

Their pulled pork sandwich is tasty but it may leave you hungry for more.

Chubby’s Rib Shack
G/F Solaris One Bldg., Dela Rosa St., Legaspi Vill.
Makati City, Metro Manila
Philippines
Tel: +632-552-1103

In our next post we feature the pet grooming services of Clean Paws Mobile Pet Salon. Please click here!

Party people, also check out the Grand Launch of Prive Luxe Clubbing at the Fort Strip, Fort Bonifacio. Please click here!

Remember life is way too short, don’t let it pass you by. Enjoy Hour Philippines!

Sincerely,

Lord and Aksana
HOURPHILIPPINES.COM
FOOD | TRAVEL | LIFESTYLE
All content is the sole property of HourPhilippines.com, any reproduction in whole or in part shall be subject to prosecution.

With the deluge of Japanese restaurants popping up around the metro, it is undoubtedly increasingly difficult to stand out amongst the competition. Shiro Shiro Japanese Restaurant has just recently opened its doors at the Boulevard Mansion Hotel along Roxas Boulevard with a concept designed by Radar Eco-Culinary Consultancy Inc. and a menu designed by Japanese Executive Chef Keitaro Kawasaki which features a exotic dish that is not available anywhere else! It is so aptly called the crunchy crocodile maki and was born from their internal Iron Chef competition and an excellent reason to visit.

Join us for the their Grand Opening as we walk you through this modern affordable Japanese restaurant and sample their assorted kushi-age, mixed tempura, tekka maki, gyoza, california maki, tori-karaage and so much more!

Roxas Boulevard is quite a drive from Makati so if we make the trip, it better be for a good reason. Shiro Shiro is located within the Boulevard Mansion Hotel which we had never even heard about, but to have a point of reference, the U.S. embassy would be a recognizable landmark.

By the time we arrived, Shiro Shiro was considerably packed with guests. We could not help but notice the calm green and white zen like interiors created from bamboo, stone and wood. Shiro Shiro translates to White Castle and the interiors had the majestic Himeji Castle in Hyogo Prefecture as a touch stone and was designed by architect Calvin San Diego.

Party was well organized by Radar Eco-Culinary Consultancy who are also owners of the brand Shiro Shiro and are a restaurant consultancy company that helps clients conceptualize, design, build, manage and operate restaurants in the Philippines. The three partners are: Rudolf Domingo from the Philippines, Richard Backstrom from the U.S. and Dwight Ashton from New Zealand.

Where to start? A logical place for any occasion is at the bar to quench a parched throat! Complimentary drinks served were Shiro-Shiro ice tea, wine coolers red and white, house white, house red, draft San Miguel Beer and sake!

Assorted Kushi-age

We could not help but start with the assorted kushi-age which originated in Osaka and are essentially deep fried skewers of meat or vegetables. Our favorite was the onion for its juiciness and light batter.

Japanese Crackers with Salmon

These were a nice treat. Little Japanese crackers topped of with salmon, greens and black sesame.

Kani Salad

We are not big fans of kani in general as it is fake crab meat and heavily processed so passed on this.

Crunchy Crocodile Maki

Who would have thought this would have been possible? Local Philippine crocodile deep fried and rolled inside a maki with ebiko (shrimp eggs), seaweed and japanese mayo! It was crunchy and tasted a bit like you guessed it – chicken except has the chewiness of squid. Not our first time for crocodile but it always brings a bit of excitement to our day! The crocodiles are raised in farms by a local leather manufacturer, so the meat is a by-product and it is not cheap at PHP 600.00 per kilo straight from supplier! Apparently the best part is the legs as it has the most flavor vs. the tail which is a bet tougher. If you had to try one dish at Shiro Shiro this would undoubtedly have to be the one. As a bonus, some nutritionists have said that crocodile meat is healthier than chicken as it is low in saturated fats and cholesterol and high in protein.

Tori-Kaarage

This Japanese version of fried chicken coated with soy sauce ginger and potato starch is best served piping hot with a lemon wedge.

Mini-Tonkatsu Sandwiches

Being on a diet bastardized the bread and just had the tonkatsu, tender and moist meat, we liked the nice thick cut.

Ika Shiomai – Not one of our favorites

Oshinko Maki / Tamago Sushi - Hard to go wrong here

Mixed Tempura

They looked good from far, but were from good as it was already cold at the buffet table. Will give their tempura another stab on our next visit.

Gyoza

Their gyoza was a little bit horrible with a thick coating, not crispy bottom and most importantly the pork stuffing was bland. This needs a Naruto kick in the arse!

Yaki Soba

Standard fare, could satisfy you if you were really craving for it.

California Maki

California Maki is made Manila style as it has mangoes vs. the original version with avocados.

Tekkamaki and Kappamaki

Tuna was the only raw fish that was on offer at the buffet and was fine. Will have to order sushi on the next visit.

Potato Salad

With all the other tempting dishes available, the reclusive potato salad was hardly touched!

Assorted Fruits

After all this food, it was time for the ceremonies to begin!

A few words by Executive Chef Keitaro Kawasaki were said – unfortunately in Japanese. He designed the menu to be contemporary and authentic and assisted in the hiring of the Head Chef Jun Ocampo.

The cake was cut by the restaurant owner Jedric Lim. Jed is a graduate of Ateneo University and majored in Management and Economics. He is also the co-owner of Attica bar in A-Venue. He is a bright and talented businessman who was featured this year in Metro Society Magazine “Men in Suits” issue. He is flanked by Radar Eco-Culinary Consultancy’s Rudolf Domingo, Dwight Ashton and Richard Backstrom.

We would like to thank Dwight Ashton for the kind invitation and look forward to more crocodile!

Shiro Shiro Japanese Restaurant
Boulevard Mansion Hotel
1440 Roxas Boulevard
Tel: +632-353-1179
shiroshirores@yahoo.com.ph

Dwight Ashton
Owner/Consultant
Radar Eco-Culinary Consultancy Inc.
cityland herrera Tower
Suite 2402
98 V.A. Ruffino cor. Valero Street
Salcedo Village
Makati
Tel: +632-798-2789

Shiro Shiro Map

Mercedes SL 63 AMG

In our next post we bring you European Motors Philippines Corporation in Makati City. This auto parts and service shop specializes in European cars like Mercedes and BMW and will save you up to 70% against the dealers. Please click here!

Remember life is way too short, don’t let it pass you by. Enjoy Hour Philippines!

Sincerely,

Lord and Aksana
HOURPHILIPPINES.COM
FOOD | TRAVEL | LIFESTYLE
All content is the sole property of HourPhilippines.com, any reproduction in whole or in part shall be subject to prosecution.

Chihuahua Mexican Grill and Margarita Bar can boast of not just having the largest burrito in town, but also the most potently scandalous margaritas that will render you dancing salsa on the tables. Their inauguration party on July 14, 2011 was one for the books with US Ambassador Harry Thomas, Mexican Ambassador Dr. Tomas Calvillo Unna, and Makati Mayor Jejomar Binay Jr. as special guests for the ribbon cutting. Join us for the much anticipated Tex-Mex fiesta of the Year!

From planning to execution, Ines Cabarrus and Elian Habayeb have launched their dream with style and youthful vibrance making their slice of Makati Avenue real estate come alive.

The bold red Chihuahua exterior shouts out to you, but as you enter you are caught up in its simple and modern interiors and ultimately drawn in by the upbeat latino music and aromatics of cilantro and cumin. On the walls Elian has been constantly been updating the place with snapshots of their clients.

It was a full capacity crowd at Chihuahua and people were lined up to sample the soft tacos, burritos, burrito bowl, and salads with a choice of meats. Others were focused more on the bar which was dishing out their signature frozen margaritas a.k.a. Chihuarita like a conveyor belt and the occasional Michelada for those courageous enough to try something new! The Chihuarita is made with 100% Jose Cuervo and pure lime juice, make sure to bring a driver once you get started as they are addictive and can send you to the moon.

9:00PM The Ribbon Cutting. This was when all hell broke loose as salsa became not just a word but a sweaty reality with the US Ambassador Harry Thomas tearing up the make shift dance floor.

The Chihuahua Team

To give you some backgound about the owners – Elian Habayeb was born and raised in Houston and has lived in Mexico while working for CEMEX the cement giant, while Ines Cabarrus graduated from Holy Cross College outside of Boston and taught English as a Second Language (ESL) to Mexican and Latin American immigrants in Chicago and immersed herself in the culture and cuisine as part of a Jesuit volunteer program. Ines is currently the GM for the award-winning Japanese restaurant Sugi at Greenbelt 2, and was a faculty member of Enderun Colleges teaching the Wine & Beverage Management and Service.

Why Chihuahua? As taken from their press release, the Mexican expression “Ay Chihuahua!” has several meanings like “that’s great!” and “this chili pepper’s really spicy!”. Chihuahua also happens to be the Mexican state bordering Texas, where El Paso and Juarez are situated. Most importantly there is “Chuy” (pronounced ‘Choo-ee’) the Chihuahua – a shifty-looking dog with a sombrero and a long Mexican moustache that serves as the restaurant’s mascot.

Be sure to make your Monday’s happier with their Buy 1 Take 1 Margarita Madness promotion from 6PM until 3AM and on Saturdays they have the Salsa Project offering free 30 minute salsa lessons.

Chihuahua Mexican Grill & Margarita Bar
on Makati Ave, across from A-Venue
Tel: 0916-3737-308
Website: chihuahuamexgrill.com

In Operation:
Weekdays 11am to 3am
Weekends 11am to 5am

If you would like a rundown of the food served at Chihuahua, check out the private tasting they had, please click here!

In our next post we attend the launch of Shiro Shiro Japanese Restaurant at the Boulevard Mansion Hotel. Please click here!


Shiro Shiro Assorted Kushiage

Remember life is way too short, don’t let it pass you by. Enjoy Hour Philippines!

Sincerely,

Lord and Aksana
HOURPHILIPPINES.COM
FOOD | TRAVEL | LIFESTYLE
All content is the sole property of HourPhilippines.com, any reproduction in whole or in part shall be subject to prosecution.

THE SMORGASBORD of food choices popping up in Metro Manila could easily confound local gastronomers, but the capital’s restaurant scene, which has long been saturated with homogenous franchises may have stumbled upon new territory as it begins to sink its teeth into Eurasian cuisine.

Kalinka, a business run by Aksana Kalinich and Lord Ancheta, aims to whet Filipinos’ apetite for home-cooked Russian food. “I just noticed that the Philippines didn’t have Russian restaurants,” says Ms. Kalinich. “(So I thought,) ‘Why not share the culture of my country?’”

Now a Legazpi Sunday Market staple, Kalinka started to set up shop in June last year to adventurous taste buds. To keep the prices affordable the business continues to source most of its ingredients locally.

“I guess you can’t really provide the full, authentic Russian flavor,” says Mr. Ancheta. “Even the sour cream in the Philippines is different from the variety of sour cream available in Russia.”

But Kalinka’s food has nevertheless impressed even those native to the country. The business has since grown a catering arm, and has found regular patrons in the Russian embassy’s employees, for whom it regularly cooks lunch.

Pelmeni Russian Dumplings by Kalinka

Given that most Filipinos are largely unfamiliar with Russian food, Ms. Kalinich recommends that first-timers start with pelmeni, stuffed boiled dumplings popular in her home country. “Everybody in Russia likes them a lot,” she says. Another is their beef stroganov, a dish that has sauteed beef strips, onions, and mushrooms in a sour cream- and tomato-based sauce topped over noodles.

Gorbachev’s Goulash by Kalinka

But Ms. Kalinich is also quick to point out that Kalinka’s menu isn’t limited to Russian fare. “I cannot say that everything we cook is purely Russian,” she says. One Kalinka favorite, Gorbachev’s goulash, for example, is a Hungarian dish. “We always stew it for three hours to make all the flavors come out,” says Mr. Ancheta.

There’s also Chicken a La Kiev, or breaded boneless chicken breast marinated in garlic, and named for Ukraine’s capital. “I’ve always liked chicken a la Kiev as a kid,” says Mr. Ancheta.

A recent addition to Kalinka’s menu – an aspect of the business that Ms. Kalinch says is “never finished” – is its vodka and beer battered fish and chips, a dish that involves a bit of molecular gastronomy, a modern culinary practice that considers the chemical process that occur when certain ingredients are combined in a recipe.

“We use a special kitchen equipment (that) infuses carbon dioxide into the batter,” says Mr. Ancheta. “The batter becomes very crispy – it’s not like anything (anyone has) tried before.”

Most of Kalinka’s customers are Filipinos, who either surprise their Russian husbands with the latter’s childhood meals or savor the food themselves. “It takes a little bit of sophistication, I think to try new cuisines,” says Mr. Ancheta. “Some people would just walk by, go ‘Oh Russian food!’ and walk away. Some people would look at the menu (and) buy something.”

The recently held AdobOlympics 2011, an event organized by the Legazpi Sunday Market to celebrate the Philippines’ Independence Day this year, proved just how much Filipinos are eager to have a go at foreign cuisine.

Mr. Ancheta’s lamb adobo a la Malacañang, which was infused with rosemary and honey, topped with pan-seared foie gras, and served with mushroom risotto, put a European twist on Filipino favorite – and won the People’s Choice Award.

The accolade has pushed Kalinka’s momentum further for the second half of the year. “I think we’re just starting to streamline our operations and hire some people,” says Mr. Ancheta. Ms. Kalinich is a little more forward-looking. “We hope to someday open a place, maybe a simple place where Russian food will always be available,” she says.

The small venture’s name attests to its willpower. Kalinka is the title of a popular Russian folk song, and is also the Russian name for snowberry, a shrub that, according to Ms. Kalinich, can survive even in cold temperatures. “It can be alive even in wintertime,” she says.

To know more about Kalinka’s home cooked Russian food, visit the Legazpi Sunday Market; call/SMS Aksana Kalinich or Lord Ancheta at 0927-663-0386; email kalinkamanila@gmail.com; or visit hourphilippines.com.

Republished with the permission of Anna Patricia G. Valerio, Businessworld
Link to the Online Version:
http://bit.ly/qEcHmR
http://entreprenews.com.ph/inside.php?url_link=1310400000&id=47&article_type=section

The Award Winning Recipe of Lamb Adobo A La Malacanang has been featured on Yummy.ph and can be accessed here.

For the full story of the Adobolympics 2011 as featured by Yummy.ph, please click here!

Kalinka has also been featured in ABS CBN Umaga Kay Ganda on July 22, 2011 and ANC Shoptalk.

Embassy / Encore

In our next post we attend the birthday of our friend Natasha Chystsiakova at Encore / Embassy, at The Fort, Taguig. Please click here!

Remember life is way too short, don’t let it pass you by. Enjoy Hour Philippines!

Sincerely,

Lord and Aksana
HOURPHILIPPINES.COM
FOOD | TRAVEL | LIFESTYLE
All content is the sole property of HourPhilippines.com, any reproduction in whole or in part shall be subject to prosecution.

Max’s Restaurant has served Fried Chicken and classic Filipino dishes since 1945 and continues to do so with over 120 branches in the Philippines, the United States and Canada. On their 55th Year Anniversary they decided to give back to their loyal customers by offering a Chicken All You Can Promotion, where you have an unlimited serving of Max’s signature Fried Chicken for only PHP 199.00! They have repeated this offer in 2011 from June 10, 2011 – June 11, 2011 at all branches from 6PM – 10PM. Gluttony may be a sin, but in this case a “Sarap to the Bones” one, Crispy Fried Chicken anyone?

The Greenbelt 1 branch of Max’s Restaurant was our chosen venue for a personal Man Vs. Chicken challenge. To prepare we just had a light salad for lunch and drank lots of liquids to hydrate ourselves for an unlimited serving of many Filipino’s favorite fried chicken.

We started at 7:00PM and Max’s was already filled with hungry anticipating customers. In fact the anticipation was intoxicating.

Given that the place was filled to capacity, we were surprised that we were served our first piece of fried chicken within five minutes of seating. There are no long waits before you are served!

Operations are efficient with at least two waiters patrolling around with trays containing a minimum of 12 freshly deep fried chicken from quarter cuts to thigh and ribs. You can choose the part you want and even get a few pieces ahead of time so you do not have to keep asking.

What is the best part in a Max’s Fried Chicken? We both had to agree that the best part of the chicken to eat is undoubtedly the Quarter cut which not only had the most flavor but the juiciest flesh as well as the crispiest skin. This picture brings back memories of one of our favorite dishes – duck confit. While Max’s Fried Chicken tastes good on its own they sauces provided also give it that Filipino touch with banana ketchup and their house worcestershire sauce.

What was the total damage? We are proud to say that we completely devoured a combined total of 12 pieces (8 – Lord 4 – Aksana), this translates to 3 whole chickens! How many chicken’s did you eat?

Max’s Restaurant
Greenbelt 1
Ayala Center
Makati
Tel: +632-784-9000
Website: www.maxschicken.com

Did you know that Max’s started when Maximo Gimenez, a Stanford educated teacher offered drinks at his house in Quezon City to American soldiers at the end of World War 2. It was his niece Ruby who took charge of the kitchen and created the signature Fried Chicken that has made Max’s a Filipino tradition. If only they setup a new concept Max’s, brought back their original menu and for a taste of the 50’s!

In our next post we republish a July 12, 2011 article on Businessworld entitled A Taste of Russia by Anna Patricia G. Valerio. Please click here!

Remember life is way too short, don’t let it pass you by. Enjoy Hour Philippines!

Sincerely,

Lord and Aksana
HOURPHILIPPINES.COM
FOOD | TRAVEL | LIFESTYLE
All content is the sole property of HourPhilippines.com, any reproduction in whole or in part shall be subject to prosecution.

Who serves the best fast food roast chicken in Manila? The competitors are: Kenny Rogers, Andok’s Manok, Chook’s To Go, Baliwag Manok, S&R Roasted Chicken, Rustan’s, SM Roast Chicken. We have tried them all and undoubtedly Kenny Rogers has the most tender, juicy, and most flavorful roast chicken in Manila!

For the month of September 2011 they have a special Chicken Kraze promotion, so go to your nearest Kenny’s and have your share of chicken heaven!

Our recommended sidings – mixed vegetables, coleslaw and cheesy marbled potatoes!

Kenny Rogers Roasters
Glorietta 3,
Ayala Center, Makati
Website: www.kennys.com.ph

In our next post it is Man Vs. Chicken at Max’s Restaurant in Greenbelt 1. Please click here!

Remember life is way too short, don’t let it pass you by. Enjoy Hour Philippines!

Sincerely,

Lord and Aksana
HOURPHILIPPINES.COM
FOOD | TRAVEL | LIFESTYLE
All content is the sole property of HourPhilippines.com, any reproduction in whole or in part shall be subject to prosecution.