The Seafood Market that I remember is the one that was on Makati Ave in the late 80’s/early 90’s. A huge, brightly lit space, it had these odd fluorescent lights that bathed everyone in a weird pinkish-green glow. It was called a “market” because there was a selection of seafood neatly arranged like that in a supermarket from which customers would choose from and then indicate their desired method of cooking and/or dish. The restaurant itself was air-conditioned and quite plush – or at least as far as “plush” can be along Makati Ave. I remember my dad telling me that a meal in Seafood Market (the name of the restaurant) wasn’t cheap, but it wasn’t much concern to me because back then, Pa paid for everything. Fast forward to now where I’m the one who takes great pride in treating my dad out to the occasional expensive meal and where Seafood Market has been replaced with “Dampas” in Libis, Quezon City, Parañaque, and Pasay. The new century ...

Banapple is a new bakery-café that gets its name from its two bestsellers: Banoffee Pie and the Apple Caramel Crumble Pie. Banoffee pie, (also Banoffi), was invented in 1972 at The Hungry Monk Restaurant in East Sussex, England. A meditation on caramel, this pie consists of banana chunks reposing on a shortcrust layered with caramelized condensed milk and then garnished with tufts of billowy whipped cream. The caramel, also known as dulce de leche, is easy enough to prepare at home although a certain amount of courage is required. Going from condensed milk to the sticky, chewy, toffee-like treat involves boiling a can of the viscous substance for anywhere from three to five hours, covered with water at all times. Failure to do so invites the risk of injury to life, limb, and kitchen ceilings. Scary, but a reward awaits the brave. The more adventurous boil their cans in a pressure cooker, hastening the process to just 45 minutes; the most cautious of all will either bake the opened cans in an oven, stirring occasionally or cook the condensed milk over a double boiler. Zzz. Dulce de leche is available locally, so you ...

They’re impossible to miss. Deeply golden orbs of various colors with what appears to be a chopstick pierced through their centers. For those who grew up with this childhood treat (me!) catching sight of these is like zipping back in time when kiddie birthday parties included bobbing for apples, decorating your own cookie, and of course eating those caramel apples, which to my mind, are the original dessert fondue. Sticky, chewy, sweet, and crunchy, it’s a treat that can’t be beat, especially now that I’m all grown up and I have a bigger mouth to take more satisfying bites. “Most people who stop by ask me “Is that a doughnut?” So says SanFo treats owner, Rochelle Santiago, the purveyor of these caramel apples. “A few times people think it’s cake, then doughnuts. They think it’s new but it’s not. So I have to be in the store answering questions like how is it made? and why is it like that? But for the people who know about it, it’s a nostalgic treat for them.” Rochelle ...

I never forgot about Cyma after I enjoyed it in Boracay a year ago. I was overjoyed when the restaurant was brought to Manila, setting up digs first in Shangri-la Mall and then at Greenbelt. But joy quickly turned to frustration when Cyma-lovers as impassioned as I crowded the restaurant day in and night out. It was difficult to nab a reservation and when I did, it was often at a table that was much less desired. So, as I often do when it comes to restaurants-of-the-moment, I wait and the opportunity to dine there presents itself soon enough. I’m not the type of person to slug it out with crazy foodies just for bragging rights at new eating joints; enjoying my meal is of infinitely higher priority.When my sister’s birthday comes around, our party of 12 descends on Cyma at Greenbelt. We are many and we are hungry, so faster than the waiter can say, “Opa!”, we’ve ordered eight dishes, most of them family size. Cyma encapsulates Greek dining in its family-style way of serving dishes -- food is meant to be passed around and tried by everyone at the table. Most of the ...

Weekend mornings often find me in the kitchen, usually as early as 6 or 7. I’m an early riser and since I have more time on my hands, the idea of a just-baked sweet appeals very much to me. I’m very definitive about what I like for breakfast, and I’ve written about them often on this website. A search of the following terms will yield a number of results: I adore a cup of hot chocolate, maybe some eggs Benedict, pancakes, french Toast, but I often find myself baking scones, either made light and fluffy with buttermilk, or lush with chocolate chips. What I bake today defies description. The recipe says it’s a biscuit, but I’m not really sure whether it can be called just that. A quick bread that gets its puff power from a triple whammy of baking powder and baking soda and yeast, it ensures a texture that reaches celestial heights. Crispy edges give way to a pillow-y middle whose crumb all but threatens to collapse in its tenderness. Not as flaky as the biscuits I usually make, there’s a yeasty aroma similar to that of freshly-baked bread which makes ...

No offense to the cone, the stick, or the bar, but I’m a sucker for ice cream sandwiches. Actually, I’m a sucker for ice cream and cookies, and put together, it’s stupendous. After all, the ice cream sandwich was invented in the early 1920’s by an ice cream shop owner because of one customer’s indecision. Back in college, Coney Island’s Eskimo Roll was one of my four major food groups, and I actively lament that product’s demise. Bring it back, people! For summer 2007, the people at Brothers Burger have rolled out their version of an ice cream sandwich called Cool Bites. Purportedly vanilla ice cream ensconced in two oatmeal cookies, the ice cream is so light it’s more akin to mousse than its chillier counterpart. As for the cookies, they’re so thin that they come off more as a dusting of graham cracker crumbs than an honest-to-goodness cookie. Thank heavens then for Penny Brown, an ice cream and cookies company that serves up genuine ice cream sandwiches. Business partners Vince Tintoc, Miggy Ramirez, and Ryan Ang were inspired to bring the concept to life ...

It surprises me that the banana isn’t the most popular fruit in the world. Depending on which reference I consult, it’s either in 2nd or 3rd place, up there with tomatoes and apples. And lest you think I jest, the tomato is a fruit, wouldn’t you know it. No matter, the banana will always be tops for me. I love its grab-and-go nature and in the Philippines, we have the tastiest banana in the lacatan, my absolute favorite. Of course if I can get away with having my five-a-day (of fruits) in dessert form, then all the better. And a dessert company named after one of the most loved fruits in the world? Ah, even better! Gone Bananas! (exclamation mark theirs), is made up of engaged couple, Marjorie Torres and Jhon Salvador. Of course I’m dying to know why they named their business as such, and the simple reason is -- it’s because their bestsellers are the banana-based items: banana bread (plain – P190/loaf and with walnuts – P240/loaf), and the Chocolate Swirl Banana Cake (P250). Makes perfect sense now, no? Their banana bread’s robust ...

The onset of Holy Week is the go signal for a mass exodus from Manila. Millions leave this metropolis in exchange for beaches, hot sun, and their vacation homes. I am one of the few who prefer to stay behind, and Manila is mine, all mine. Ah, glory! I actually am way ahead of the maddening crowd, having taken a road trip to Laguna a few days ago upon the urging of my sisters, one of whom has even printed out a detailed five-page guide. Good thing she does, because we are desperately reliant on the maps and directions. “My god, my god, this thing is not to scale!” my exasperated soon-to-be brother in law, and our navigator, Vinnie exclaims. “One inch on the map is like, so far in reality!” How A Buko Pie Is Made But we enjoy the hour-long ride, pointing out various campaign posters for the upcoming May elections and musing on which candidates have our vote. Colette’s Buko Pie at Pasalubong in San Pablo City, Laguna is our first stop. Colette’s is an institution, as far as native sweets and buko pies are ...