Frannywanny

With a number of restaurants offering fusion cuisine or those that aims to inject more creativity into their dishes, rarely do we get to find one nowadays that offers dishes that stay as true and authentic as possible to the original version. After a tearful check out from  Somerset Millennium Makati , we decided to still stay in the area for lunch and that's how we got to discover  Tatatito.   You may wonder why were there tears upon checking out. Well, the twins enjoyed their overnight staycation at  Somerset Millennium Makati   so much that they refused to check out and bid the hotel goodbye. We then had to lure them that we're not heading home yet and we will be checking a new restaurant out in the area instead. That somehow stopped the tears from falling. Oh my staycation-loving babies.  Tatatito was just located a stone's throw away from the hotel. Since we went to dine on a Monday, parking was a bit challenging since the streets were all lined with...

I'd say that when you look at the F&B industry, one of the easiest yet toughest cuisine to specialize on is Filipino. It's simply because every household has its own version of most of the local dishes from the adobo to pochero to sopas to sisig and to all types of pancit (noodles). I can boldly say that there's probably millions of adobo versions all over the country given that our population is now 104.9 Million strong (thank you Google!). That said, it would really take a lot for you to beat what one may have considered their best adobo/pochero/sisig. But hey, as the saying goes.. "if you got it, flaunt it. " Recently, Paul and I stumbled upon Ombu Kusina  near Timog Avenue. It's at the Ground Floor of Sequoia Hotel as the restaurant also operates as the F&B arm of the hotel. We were invited to try their newest menu items and luckily, some of their best-selling ones too. I've heard of Ombu Kusina  from fellow bloggers when it opened a few ye...