Frannywanny

Fire up the grill! For the past weekends since April, buffet diners of The Carvery have been enjoying a very indulgent meat buffet where the meat are carefully roasted over the restaurant's brand new Argentinian Grill. What makes this different from all other barbecue pits or grills is that it has an adjustable platform allowing the chef to control the heat depending on the type of meat being grilled. He can raise the platform higher for those that shouldn't be in close contact with the fire and lower for those that should have a smokier flavor. It also evenly cooks the meat as all are laid down on the platform and are cooked in one go. As you all know, the secret to getting that perfect barbecued meat lies on the wood being used to cook. Chef Robert Chan specifically made sure that he uses a mix of firewood -- Hickory and Mesquite to bring out a distinct flavor that we later got to enjoy in our cuts of meat. For our preview dinner, we got to try a good selection of ro...

This continues my Bonifacio Highstreet Central food review. I really love hanging out at this new wing of the Bonifacio Highstreet complex. What's there not to love about this place? With at least 80% of its tenants being restaurants, I'm just halfway through and I love how a new restaurants pop out whenever I pay a visit. Last week, at the height of my intense preparation for Yummy Eats 2012 , I said yes to a dinner invitation after getting non-stop raves not only from my blogger friends but from a certain colleague as well. As I've mentioned before , my friend T really has great taste in food and after hearing her talk about this new restaurant called 'Cue and their delicious pork chop, I knew I have to put that on the list and schedule a visit ASAP. Paul and I got there a few minutes before our agreed meeting time and we were quickly ushered to our reserved table. 'Cue stands for barbe cue as this restaurant features a lot of really good meat dishes. Defi...

A few months back when Paul and I were still busy preparing for our BIG day , we found ourselves at the Shangri-la Mall where we had an appointment with the Rustan's bridal registry where we were given the chance to choose a couple of lovely items that we would like to receive as gifts from our dear friends and relatives (big thanks to those who made our dreams come true by choosing the items on our list!) . After going around Rustan's within the time allotted for us, Paul suddenly felt hungry and invited me to have an early dinner at Tender Bob's . On rare occasions such as this, he suddenly had a craving for one big meaty burger. So off to Tender Bob's we went. In every visit, we always get Tender Bob's Onion Rings (Php. 140). These are hug rings that are stack high on a wooden pole. I love the presentation and I love the rings even more. I prefer big chunky onion rings over the tiny ones and nothing beats dipping this into their homemade creamy sauce. Pau...

Since my first visit to Charlie's almost two years ago, I have been a frequent visitor of their Pasig branch where I have discovered a number of favorites aside from their Black Angus burger and Original Buffalo Wings. Through regular visits, I've tried their Strawberry milkshake, Cheese steak sandwich and a lot more. I guess it's due to its close proximity to my workplace making it one of my top choices when dining out with colleagues. How I wish Charlie's would open somewhere closer to my home in order for me to frequent this with Paul. Guess Charlie's heard my prayers as they opened a new branch along Ortigas Avenue just a stone's throw away from our home. Yay! One weeknight with no dinner prepared at home, we decided to take a short drive to Charlie's second branch to satisfy Paul's burger and my buffalo wings cravings. Parking at the basement of Ronac Art Center is limited. So it's best to go early especially during dinner time. Initial...

This was how we spent the last day of our 3-day weekend. Thanks to our friends Nicoley and Henri of Sonny's Kitchen who sent over a pack of Wagyu Sirloin (Php. 2,500/kg), Paul and I decided to try it out for dinner tonight. Well, the initial plan was for me to do the cooking and for him to just assist but my dear fiance didn't want my hands to get all dirty (or as he claims) and so he took over the kitchen and just handed me his camera to take shots for my blogging purposes . I was truly amazed. Paul did EVERYTHING . From rubbing some herbs and spices into the meat, to the actual cooking, to preparing the buttered veggies, to creating the gravy and lastly, up until the final plating. Everyone loved the steak as we enjoyed the tenderness of the meat. It was so fragrant that I was actually clicking as fast as I could for us to start eating ASAP. I'm so glad that we can now get our regular supply of steaks anytime from Sonny's Kitchen who, by the way, also distribut...