Chef Gino and Chef Gene

The lunch buffet was attended by personalities from TV and print media, and from the Cebu Bloggers Society. The guests were given an amazing array of sumptuous dishes from the appetizer to the main course, and finally, the dessert.

Here are some of the food offered at the buffet:

1. Cebu Tomato Party
2. Pinsec Lasap
3. MarinatedGgrilled Kesong Puti
4. Samal Rice – black rice with sliced squid for toppings
5. Desserts – left to right: Salabat Creme Brulee, Mango and Coconut Pannacotta, Dried Mango Sansrival, and Ilang-ilang Ice Cream
6. Pakbet Serbesa con Carcar
7. US Beef Belly Asado

And here’s an exclusive interview of CBS with Chefs Gino and Gene Gonzales:

The Café Marco at Marco Polo Plaza serves lunch from 12:00 noon to 2:30pm and dinner from 6:30pm to 10:00pm. For inquiries and reservations, call 253-1111 loc 8254 or e-mail mpplaza@marcopolohotels.com.

Related posts:

• 3rd Filipino Food Festival at the Café Marco by Xerxes Bernadez
• 3rd Pinoy Pinoy Filipino Food Festival! at the Marco Polo Plaza Cebu! by Gerrymie Tampus
• 3rd Filipino Food Festival at the Marco Polo Plaza by Mark Alessandrew Abitona
• filipino food festival @ the marco polo by Debbie Rojonan

Christmas in the Philippines always includes the traditional Misa de Gallo. After such would be the perfect time for families to munch on native treats. But is this custom still being celebrated nowadays? Or do people go to church, go home and continue their own busy lives like any other day? To revive the real Pinoy Christmas Spirit, Kraft Eden Cheese made possible the event called Keso de Gallo, 9 days of reviving the goodness and enjoyment of our very own native delicacies.

(Read the complete entry here: Eden Revives The Real Pinoy Christmas Spirit by Bryan Karl Yuson)

Parallel to the nine-day Simbang Gabi, Eden brought the goodness of Filipino dishes to Pinoys in nine different towns, namely, Bacolod City, Iloilo, Davao, Cagayan de Oro, Cebu City, Naga, Butuan City, Laoag, and Pampanga.

“We may have lost a lot during the typhoons but the strong winds and torrential rains are not enough to dampen of faith and optimism for these Holidays,” says Alex Tacderas, Category Marketing Manager for Cheese and Spoonables, Kraft Foods Philippines. “That’s why Kraft Eden Cheese is bringing Keso de Gallo, to multiply the joy of this season for families nationwide because we believe that Christmas deserves a longer feast and merry-making.”

In cooperation with top media outlet ABS-CBN, non-government organizations and the local government units, Eden has been setting up programs and activities in the different towns, wherein a cook-off was also held for the most innovative native dish that incorporated Eden cheese participated by various schools. The winning dishes were then served as a treat to the churchgoers after the mass. Not only did the people taste their native bibingka and puto bumbong (traditional egg and rice cakes) made more delicious with Eden cheese, they were also able to make new cheese dishes that everyone enjoyed emphasizing Eden’s versatility campaign, “Dahil kay rami talaga nating nagagawa pag may Eden Cheese.” (Because we can do so much with Eden Cheese.)

More “cheesy” posts:

• Keso de Gallo by Kraft Eden by Ricky de la Cruz
• A Cheesy Christmas for Pinoy by Mark Monta
• Not just an ordinary Misa de Gallo experience by Jorich Ponio

The event, with the aim of increasing brand awareness of SM Foodcourt while highlighting its great features and services (good food and Wi-Fi availability), was opened by the Foodcourt Manager, Ms. Geraldine Alunan. The activities for the event were the photo taking of the food display, food tasting, and the live blogging contest.

Participating foodcourt outlets were Golden Bowl Dimsum, Fish Port, Kamay Kainan, Island Grill Express, Mama Gie, New Mongolian Express, Rics’ BBQ, Fiesta Cebuana, Venetian Coffee, Fountainhead, Marina Seafoods, Smokey’s, Goto King, Marina Lechon House, Thirsty?, and King Wah Chinese Cuisine. Each of them showcased their select dishes for the bloggers to take pictures of. It was clearly a feast for the eyes. The feast for the stomach followed, where all the participants were able to taste and appreciate the delectable dishes from the different food outlets in SM Foodcourt.

After the food tasting was the live blogging contest. A couple of bloggers joined, and Evanjohnn bagged the prize. Sinjin also got a special award for the outstanding photos he took of the food display. Nevertheless, everyone who participated in the event each got a certificate of participation, gift certificates from the food outlets, and gift packs. Surely, these sent everyone home with a smile on the face.

SM Foodcourt is a great place to meet with great food to eat. As Anthelme Brillat-Savarin said, “Tell me what you eat, and I will tell you what you are.” We are bloggers, but we don’t eat blogs. We eat food.

Do check out these delicious, err, delightful entries:

• Asia in a Basket: Food Bloggers’ Meet at SM Cebu by Ricky Louie De la Cruz
• A good place to eat, meet, and share by Jerry Gervacio
• SM City Cebu Foodcourt | “Asia In A Basket” Food Blogger’s Event by JanMck Hilado
• Asia-in-a-Basket Food Bloggers’ Meet by Mikyu Maglasang
• SM Foodcourt: Great Food to Eat, Great Place to Meet by Clarence Mongado
• Greet, Meet and Eat at SM City Cebu Foodcourt by Mark Monta
• Live from Asia-in-a-Basket at SM City Cebu’s Foodcourt by Sinjin Pineda
• SM Cebu Food Bloggers’ Meet by Debbie Rojonan
• SM Foodcourt Asia-in-a-Basket Food Bloggers’ Meet by Gerrymie Tampus
• Asia-in-a-Basket: A Yummy Food Bloggers Event in SM Foodcourt Cebu by Bryan Karl Yuson

“I like Balamban Liempo’s skin better than others!“

“The tender meat plays around your mouth, giving you a never-ending desire to grab more.”

“Well-cooked meat and heavenly crunchy skin dipped in a special local vinegar would make you crave for more.”

“Its lingering aroma is so captivating that you couldn’t help but be curious of how it will taste.”

“Ang tambok maayo pagkaluto. Dili luod kon usapon ug dili bidli. Dili pud siya ‘langsi’ sama sa uban nga pagkaluto sama sa lechon nga mabahoan gyud nimo ang baho sa ad sa baboy.”

“Tastes like lechon!”

“Juicy and yummy!”

“Even the fats really taste great… It suits your budget.”

These were the raving reviews of the members of the Cebu Bloggers Society after relishing the scrumptious masterpieces of a food business founded by a Cebuano couple.

Last Sept. 13, ten Cebu bloggers were given an exclusive opportunity to savor Balamban’s uniquely grilled liempo without having to travel to the midwest part of the province from Cebu City.

They visited the second branch of Balamban Liempo Food Corner in Salinas Drive, Lahug, Cebu City (across University of Southern Philippines). The business is owned by Jojo and Honey Vergara.

Honey, who is from Abucayan in Balamban, has brought to the province’s busy urban district her hometown’s unique liempo flavor induced by (secret, they say) herbs and spices.

She and her husband combined their skills in cooking, marketing, management, and sales in opening up their first branch—which they described as a “hole in the wall”—in Cor. Tres Borces and S. Cabahug Streets, Mabolo, Cebu City just last July.

Four months running, the couple is already operating three outlets—the third one is in Highway Mandaue City near North Atrium—and offering delivery services at the same time.

With the aim of becoming the take-out destination of choice nationwide, Balamban Liempo is eyeing to operate a total of five stores by the end of the year and ten more stores by 2010.

Here are more of what CBS members think about Balamban Liempo after their food trip:

“Balamban Liempo is definitely very tasty. Well-cooked meat and heavenly crunchy skin dipped in a special local vinegar would make you crave for more. When you buy a whole piece of liempo for only P160, that is already good for four to five persons. It is great for barkada, officemates, and family,” said Empress of Drac (see post).

“It tastes not the typical liempo. Its lingering aroma is so captivating that you couldn’t help but be curious of how it will taste. No reek smell that is usual in some grilled pork. As you take a bite, you will be surprised how tender and succulent the meat is. The skin is crunchy and the fat is gooey just the way I like it,” quipped Cebu blogger Ethelbert (see post).

“The Liempo was awesome, mouth-watering, and totally lip-smacking. Its aroma was unique compared to some other grilled liempos I’ve tasted – thanks to the native herbs, spices and the secret ingredients which by the way we all failed to distinguish,” remarked Beejing (see post).

“First thing that captured my senses is the minced green leaves which are being mixed inside and outside the pork belly. It gives a different aroma that everyone has noticed and appreciated… But what I am craving for is the best part of the liempo, the brittle brown crusty skin. It sounds like chicharoon, very crunchy, and it tastes like a special lechon. Yummy indeed,” added Tanom (see post).

“The crispy skin that shows off its brittleness in your mouth every time you take a bite. The well-cooked fat portion of the liempo extracts a juicy liquid that makes you salivate. The tender meat that plays around your mouth and gives you a never-ending desire to grab more. And together with its secret herbs and ingredients, it will definitely blow your minds out!” commented rabsin_d (see post)

“Aside from the hungry-stimulating smell as it pass by in front of me, It could really make one’s diet be forgotten. You can taste the crunchy sensation of the “skin” and the juicy entity of the meat. Plus! the spices! that makes me wonder what those are,” said Miong (see post).

Sa pag-hukad pa lang sa Balamban Liempo di na ka makapugong sa pag-tubod sa imong laway. Ang kahumot sa liempo ug sa mga nagkadaiyang lamas nga gisagol. Aduna pay panit nga daw sama sa lechon nga kagub-gub kun ingkiton. Ang tambok nga maayo pagka luot. Dili luod kung usapon ug dili bidli. Dili pud siya “langsi” sama sa uban nga pagkaluto sama sa lechon nga mabahoan gyud nimo ang baho sa ad sa baboy,” said Clado (see post)

“For the past few years I never tasted such uber delicious Liempo,” remarked Tiborsho (see post).

“What you see is what you get! Juicy and yummy! The taste is really excellent and would make you ask for more,” quipped webslave (see post).

“They have this unique ingredients that every-time you take a bite, the taste would sink in to your nerves,” said Guada (see post).

Balamban Liempo’s contact details:

Mobile: 0922-620-5921 / 0928-502-2605
Tel no: 415-8592

Facebook and Friendster – balamban_liempo@yahoo.com
Blog – cebu-classifieds.blogspot.com

Balamban Liempo also sells lechon manok at P145.00 each. Delivery is within selected areas in Mabolo, Mandaue, and Lahug at a minimum order of four pieces liempo or lechon manok.

* Liempo is a spanish term for pork belly, derived from the belly of pigs.

(This blog entry is a product of bits and pieces taken from each of the ten blogs submitted to Nancy Cudis, the online editor.)

If you and a friend, or any of your circles happen to meet for a good tete-a-tete, isn’t it worthwhile to pass the time with an enjoyable cup of coffee at a very comfy place? Where can you find a better place to sip in that “coffeerific” aroma of coffee beans? There’s one coffee shop we know, the UCC Café Terrace in Ayala Terraces.

UCC stands for Ueshima Coffee Company. It got its name from the person who popularized it, Tadao Ueshima way back in 1933 in Japan.

Today, coffee production has been part of Japan’s world class standards and scientific experiments to perfect its magical taste and aroma for every customer’s satisfaction.

Hubert Young, a businessman brought UCC to the Philippines and is currently holding its exclusive franchise and now got 20 chain branches throughout the country with 3 different concept stores: Vienna Café, Café Terrace and Park Café.

Coffee Production

They say that for coffee drinkers to appreciate the quality flavor of their coffee, the quality of the soil of the producing country as well as the beans to grow are at first considered at the very beginning of its cultivation/production. Other factors may include, seasonal or climate changes and the environment where the coffee beans are grown. For UCC, their main coffee plantations are direct from Jamaica (UCC Blue Mountain Coffee Craighton Estate), Hawaii (UCC Hawaii Kona Coffee Estate) and in Indonesia (P.T. UCC Lintong Mandheling Coffee Estate). The type of coffee beans UCC are using are ARABICA beans as its more rich in taste and more flavorful and complex than other types of coffee beans.

UCC also got their expert called “classificadores” or cup tasters to check that only quality beans will be used for production.

Scientific Application

We know you will say that, “it’s just coffee, why make a big deal with it?” We (along with other food bloggers in Cebu) were introduced to their Triple Temperature Natural Dripping Technique in brewing our coffee at different temperature levels. We noticed those rounded glass flasks attached to siphon tubes where the coffee will be mix with heated water as it goes up, a mixture system coupled with an accurate amount of flame. Of course, precise stirring at the right momentum is highly observed by the coffee brewer.

UCC served our coffee, not too hot to drink, just enough not to burn our lips when taking a sip, a thought they also considered.

Coffee Selections

Still wandering what to order if you happen to drop at UCC Café terrace? Please check the list below.  Take note that each coffee has its own specific signature cup (based on the cup design).

1. UCC Blend - It got the perfect combination of flavor and aroma. If you’re a fan of blended coffees, this one may be a good starter for you. By the way, it’s their best-seller coffee blend!
2. Sumiyaki -  This is charcoal roasted coffee beans. It’s strong in taste. You might add brown sugar crystals to sweeten taste.
   
3. Blue Mountain - the coffee beans are from their plantation in Jamaica and it got a subtle taste, perhaps, lighter than that of Sumiyaki’s. It’s one of their highly-priced coffees.

Meals to Match

UCC is not just a Japanese coffee shop that is purely coffee in their menus. They also serve breakfast meals, cakes and pastries to savor and create a good blend with their aromatic coffee delighting your salivary glands.

The Interiors

UCC café terrace in Ayala Terraces has a high-ventilation ceiling.  This is good for air circulation inside though the place is air-conditioned. It allows you to breathe in and savor your coffee. Their glass-prints are also chic and fab! It exudes youthful tolerance and laughter.

They have designated areas for smokers on top (smoking area), the mezzanine and meeting lounge for those in big groups who wants privacy. The shop also provides free WiFi connection for those bringing in their lappies and iPods or PSP.

Where To Go

Since UCC coffee is all-over the country (Philippines), you may enjoy to take your share with its therapeutic benefits of coffee, chic venues and sophisticated ambiance of its different concept stores nationwide.

UCC Coffee Vienna Café is a “hotel coffee shop outside of a hotel”. Ideal for business meet-ups for young professionals and businessmen-alike.

UCC Coffee Café Terrace gets the feature of a classy and cozy atmosphere that mimics a contemporary country club. Picture out a family smooching on their coffees or a team of employees in their relaxed hours after a days’ work.

UCC Coffee Park Café is conceptualized for active juveniles, students, blossoming friendships and dating parks for those young at hearts. It got plush park landscape of greenish and earth plants within an urban-driven buildings, malls and hotels. Still giving a refreshing view of nature.

Coffee is the source of satisfaction and comfort, and is the medium for togetherness. In short, “magkape ta bai”, in English “let’s have a cup of coffee”.

Did you enjoy reading this article?   You might also interested to read the following.

• Mark Monta’s Discovering Cebu’s UCC Cafe
• Ethelbert Ouano’s UCC Coffee at Ayala
• Vanjohn Mendoza’s UCC Coffee Cafe Terraces

(The author of this article owns the website ObnoxiousQueer.com)

Mamma Maria’s Pizzeria, dubbed as the home chain of the largest pizza in the cosmopolitan, has since prodded our country’s soil in the very year of 2005. With its unstoppable beat in consumer marketing, Mamma Maria’s surmounted its chain to varied pockets in the Philippines climbing to a remarkable figure that indicates its feat. With the time being of its intrusion to the Cebu City, the deemly-regarded Cebu Bloggers Society (CBS) circle was given the handful stake of spectating its debut to the economic industry and the ribbon-cutting ceremony per se, that took place the day our country redeemed its liberality and freedom.

More so, CBS had the ample time on-looking of different activities that painted throughout the day. Pizzeria is an innate cuisine culture carved from a highly-established country, Italy. Featuring palatable homemade recipes made with only the very finest and freshest ingredients, and its aroma and taste, every individual will be in fonder of.

Mamma Maria’s pizzeria serves their delicacy with perfection taking time and care to delight every one’s directive. They dish up to a variety of pizza varying from colours, taste, ingredients, toppings, sizes, and face value. Of course, the bigger the higher in expense. Other toppings are added according to region, culture, or personal preference, pizza the likes of: Margerita, Funghi, Vesuvio, Altona, Hawaii, Capricciosa, Bravisimo, Mexicana, Opera, Parma, Vegetarian, Tropicana, Mamma Mia, Fantastico, Carousel, Bolognese, Romeo, Chicken Pizza, Quattro Stagione, Frutti Di Mare, Black & White, Calzone, Pepperoni, Kebab Pizza,Crocodile Pizza, Breakfast Boat Shaped Pizza, Kinilaw Pizza- all booked in one-piece menu leaflet with staggering beverages that will drench your consummation.

As well, what Mamma Maria’s famed of is their mammoth 52-inch pizza that neither man can blink due to its immensity. Oh how we love it! Masticating with compassion makes your day, like the Swahilis in fondle of…no worries dudes! Hakuna matata! Pasta is really a nice piece for satisfaction. Good for the tummy and comes with in combos of all spices you would really like. Ever since this culture has tiptoed in our grounds, people learned to love this European delicacy and find it handsome for past-time and recess breaks. For us, a piece or two makes worth for a meal and can manage the rest of the day.

Wholly, Mamma Maria’s not only touching Cebuano’s instant needs- but making a ballpark figure that we will be proud of. They may have their fame and truly credible for that, but we have been given the limelight to share the spotlight of their progress. Sooner than later, we may have a stopover at this lovely pizzeria with friends and family, in unison force coming face to face with this gigantic pizza to tackle. Isn’t it an awesome-wholesome effect?

Come and find the fun…It’s along the Gorordo Avenue, Cebu City!

Check out other CBS members posts about Mamma Maria’s Pizzeria:

Mamma Maria’s Pizza is back in Cebu!

Discovering Cebu: Mamma Maria’s Pizzeria

Mamma Maria’s Pizzeria Opening

Mamma Maria’s Pizzeria

Mamma Maria’s Pizzeria Gorordo Branch Grand Opening

Largest Pizza in the World at Mama Maria’s Pizza

Kiatan- Mamma Maria’s Pizzeria

Fresh from the Oven: Mamma Maria’s Pizzeria Gorordo Branch

Mamma Maria’s Pizzeria now in Cebu

Mama Maria’s Pizzeria, the biggest pizza in the Philippines

Mama Marias Pizzeria: Biggest Pizza in the Phil.

Calda Pizza Treat

This article was originally crafted by Bert Padilla of CITE-Technologian.com

Tostitos - a fried tortilla open faced, topped with beef and cheese, blended perfect with spices.

Barkada Ribs - grilled pork ribs in barbecue and honey chili sauce.

Classic Gourmet Platter - a combo of French Gourmet Dishes: Le Charconte, Boeuf Bourguignon, Coq Au Vin, and Sole Fish Tapanad.

Seafood Marinara - composed of fresh shrimps, mussels, and lapu-lapu in a Tomato Basil Sauce.

After the bloggers feasted on the delectable dishes, it was time for Mr. Donald Patrick Lim, CEO/President of Yehey.com, to orient them about the said website.

According to Wikipedia:

Yehey! is a Philippine Web portal. It is currently the second most visited Philippine site behind INQ7.net.

The company was formed in 1996 as Fiesta Online Corporation by a group of young pioneers composed of Alistair Israel, David Quitoriano, Voltaire Trinidad, Ramon Borja and Julius Alba.

As of 2006, Yehey.com has almost 280,000 registered users and over 21.6 million visits annually.

Basing on its current stats, you could never expect that Yehey.com was once at a loss. Being a striving company, Yehey.com credits its place in the web now to their much exerted effort in reaching out to their clients.

In the powerpoint presentation by Mr. Lim, it was found out that Filipinos are number one in social networking sites, number two in uploading photos, and number two in blogging. These facts have driven the company to choose the bloggers as their critics and judges for they also believe that online advertising is one key to a successful business.

Yehey.com’s PR activities, one of which was the Trinoma bloggers event (Manila), have been going on for about a year and a half now. This time, they are trying to reach out to the Cebu blogging community.

In the end, the Cebu Bloggers Society was thankful for the collaboration opportunity presented to them by the crew. And indeed, CBS could already joyfully shout, “Yehey!”

Post Credits:

• Yehey! La Maison Treat! by Xerxes Bernadez
• CBS Meets Yehey.com: Yehey for Photoblogger!!! by Evanjohnn Mendoza
• Cebu Bloggers Society: “Yehey!” by Bryan Karl Yuson

Others who shouted “Yehey!”:

• Yehey.com meets Cebubloggers.com by Mark Abitona
• Yehey.com Experience by Doyzkie Buenaviaje
• Yehey its La Maison! by Jesryl Caballero
• Mar Roxas 2010 Blogger and CBS with Yehey at La Maison by Kevin Ray Chua
• La Maison, not for true-blue Pinoy by Agnes Jimenez
• Yehey!, a copycat of Yahoo!? by Agnes Jimenez
• Yehey! by Mikyu Maglasang
• CBS shouts Yehey! by Mark Monta
• Spotted: CBS dating Yehey.com at La Maison by Atty. Ethelbert Ouano
• Cebu Bloggers at La Maison with Yehey.com by Jorich Ponio
• Yehey.com, Cebu Bloggers and La Maison by Gerrymie Tampus

It’s been quite a while since I went out on a rest day, most especially with the CBS people. The date was April 25, which is, by the way, my little sister’s birthday, and the day when the power went out for more than two hours, approximately. I was supposed to finish some chores at home, but at around 10 AM, the lights went out and my laptop went blank because I had it on power supply rather than battery. So my Naruto Shippuuden episode 106 viewing got interrupted. I waited for about 20 minutes and no signs of the power coming back came. So I just decided to take a shower and then meet up with the CBS people at Max’s Restaurant at SM City. The time was supposed to be set at 11 AM, but we didn’t meet one another till about 11:30 AM.

Read the rest at Lunch Out with the CBS Folks.

Anyway, I succumbed to my craving, and along with it, I lost approximately P600 as well. Booo.

If you’re a spice fanatic, the place would be good for you, but if you can’t stand spices, better avoid the place. If you wanna see the food, I posted shots of it on my blog, so go ahead and check it out here.

Gelato, or the plural Gelati, is Italian ice cream made from a liquid, milk or water; a solid, sugar, fats or sweeteners; flavorings, pastes, fruit powders; stabilizers, guar gum, locust bean, etc.; emulsifiers, mono- and digylcerides; and air.

Today’s another day of my rest day and boy, am I glad that I got to take the weekend off. I was able to spend some time with my fam and I was able to go out and just relax without having to worry about anything else. For today, we hung out at several different spots, but I’m gonna talk more about the new ice cream place at the SM City Cebu. Ooops, I forgot, it’s gelato, not ice cream.

Read more at Gellatissimo

Name of Establishment: SIAM Thai Cuisine
Location: 2nd fl, the Terraces of Ayala Center Cebu
Types of Food: Thai Cuisine
Over-all place: Perceptible of Thai Culture setting
Ratings (1-5): 3

When the terraces of Ayala Center Cebu just opened its stalls with massive restaurants for both local and international shops, I just can’t wait to dine each inviting restos every time I visit the place. One time, my Asian cravings and spicy diet is grumbling my tummies to devour something Thai cuisine. And with just me alone, my cell phone clock strikes to 11:30 am. I peeked at the side of Fully Booked and saw some welcoming gestures from SIAM.

Greetings:

When I first entered the door, I hear the greeting “Sawatdee Khrap” which means “Hello, good day, good morning, good afternoon or good evening” in Thai! Ooops, I think, personal instincts would tell you that it’s a welcome greeting just like when you say “Mabuhay” in Filipino or “Maayong Buntag or Udto or Gabi-e” in Cebuano. It sounds new to my ear though I know they would utter that generic greeting to their customers.

Entry Credits: More on Foodelity

Name of Establishment: Teriyaki BOY
Location: 2^nd fl, the Terraces of Ayala Center Cebu
Types of Food: Japanese Style Cuisine
Over-all place: Feel the Japanese Ambience
Ratings (1-5): 5
Url: http://www.teriyakiboy.com.ph/portal/

When the terraces of Ayala Center Cebu opened its food-lobbies to the locals and tourists of Cebu, the very first restaurant that I self-feasted is Teriyaki Boy. I so much heard about it through my buddy’s reviews. I surely did try to dash in to taste whether TB really is worth a dining experience. I obviously went their alone! My work pals just backed out due to some personal reasons that are unavoidable. Good thing, I still have the heart to understand them!

The Interiors:

It just opened its doors to possible Cebuano regulars so the place is really clean and the flat dining boards and seats are spanking new. The yellow color is dominant surrounding the whole zone. The area has a capacity for only a number of seats. It’s not really spacious but the dining tables are set confined for you to have at least a good dining experience. The aisles are skimpy and more chances of elbow-rubbing with other guests. Now, that could make you uncomfortable. Well, you better concentrate on their food. It’s mores surprising!

The waiters:

Friendly food assistants are the assets of the restaurant. You’ll be attended by at least 2 who could help you out on what to choose if it seems your first time. Just ask them and they will surely guide you through the menu and I bet you try their house specialty!

More after the jump at foodelity.blogspot.com

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