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thehungrykat1 · 2 years

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Bebang Halo Halo is the Creamiest Halo Halo I Have Ever Tasted

I just met the creamiest halo halo in the entire solar system! That is the very proud tagline of my latest foodie discovery and I was really impressed and delighted that Bebang Halo Halo really lived up to my expectations. It was just my first time to taste their frozen specialties and now I am recommending it to all my friends.

There are so many halo halo restaurants and brands that I have tried before, but Bebang Halo Halo simply stood out for me with its oh so creamy texture and very colorful toppings and ingredients. Aside from these, they even have a very special halo halo topped with edible 24 Karat Gold shavings! Now that is what I call a truly glamorous halo halo that deserves to be treated like a celebrity.

I scheduled a delivery from Bebang Halo Halo last week for the entire family so we can all try their creative combinations and flavors. They offer fresh Pinoy frozen desserts with a twist and these are definitely not just your ordinary halo halo treats.

Bebang Halo Halo is located along Shaw Boulevard at the Wack Wack Royal Mansion, just in front of the PCSO Mandaluyong. If you can’t pay a visit to the store, then delivery is also an option since they can send the frozen halo halo using insulated thermal bags. I got all my yummy halo halo in perfect condition as if I just picked them up from their store.

All their halo halo are served in 16 oz. cups except for the Royal Halo Halo which demands a much bigger presentation. Everything looked so good so I had a hard time choosing which one to get. Of course, I ended up with the Royal Halo Halo for myself, but let’s take a look at the other enticing flavors.

The Mango Graham (P158) was actually my first choice since I love eating mangoes. This cup comes with creamy frozen milk, pandan jelly, caramel syrup, leche flan, then topped with fresh mangoes and crushed graham. It’s a refreshing combination that works any time of the day.

There’s also the Banana Cinnamon Con Yelo (P158) which is a delicious twist on our favorite Pinoy desserts. This one comes with Vanilla jelly, sago, leche flan, banana, caramel syrup and rice crispies.

My husband enjoyed his cup of Halakay Ube (P158) especially with its ube flavored frozen milk that comes with pandan jelly, ube halaya, sago, mais, nata, banana cinnamon, langka, special macapuno, leche flan, and rice crispies.

What makes Bebang Halo Halo different from all the rest is its creamy frozen milk. It actually feels like I’m eating ice cream instead of halo halo because of its very creamy consistency and texture. I don’t know how they create this masterpiece, but their halo halo really stands out among all the other brands in the city.

The Halo Halo Special (P138) is another flavor option with a combination of creamy frozen milk, pandan jelly, sago, mais, nata, banana cinnamon, ube halaya, leche flan, and rice crispies.

If you feel like pampering and indulging yourself, here are two of their most premium and popular flavors that are sure to satisfy you.

The Presidential Halo Halo (P168) is as honorable as its name suggests. It comes with a medley of frozen milk, pandan jelly, ube halaya, sago, mais, nata, banana cinnamon, langka, special macapuno, leche flan and rice crispies. That’s almost every ingredient in the kitchen you can think of.

But if you really want to go for the gold, then order the limited edition Royal Halo Halo Gold (P498) which is truly fit for kings and queens. This gigantic cup comes with layers of premium ingredients starting with leche flan, pandan jelly, strawberry, peach, blueberry, mango, sago, ube halaya, special macapuno, pistachio, cashew, mallow fluff, and then is finally topped with edible 24 Karat Gold shavings to complete this majestic creation.

I had never eaten halo halo with real gold before, so this was an indulgence that I was happy to try. This is the kind of dessert I really like! The gold shavings are placed on top of a giant marshmallow fluff to prevent it from getting wet from the ice. Feel free to mix everything else together but it’s so big that two persons can easily share this treat.

Each serving of Royal Halo Halo takes between 45 minutes to 1 hour to finish, so it is really a labor of love made by Bebang Halo Halo. This is also the reason why it is limited to only 20 cups per day since it takes a long time to complete. The good news is that the 24K Royal Halo Halo is also available for delivery, but only on a first come first served besis.

You can have your own golden halo halo experience at home by clicking their Order Form delivery link at https://m.me/102628625216977. You can also message them on Instagram and Facebook. Pre-orders can be done for future dates as well, which is a good idea for their limited edition halo halo. They can deliver to most Metro Manila locations but pick-ups and walk-ins are also welcome at their store. So what are you waiting for? Have a taste of the creamiest halo halo in the solar system with Bebang Halo Halo.

Bebang Halo Halo

574 Shaw Blvd, Wack-Wack Royal Mansion, Mandaluyong City (in front of PCSO)

Facebook: Bebang HaloHalo

Instagram: @bebang.halohalo

#BebangHaloHalo #RoyalHaloHalo #HaloHalo #FrozenDessert #Dessert #24KGold

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drmaqazi · 2 years

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AUTHENTIC DU’A AND DHIKR #67 Ask Allaah a Lasting Faith Mu’âwiyah bin. Qurrah reports that Abû Al-Dardâ` used to say, “We ask Allâh for a lasting faith (îmân), true certainty and beneficial knowledge.” Nas’alullaaha eemaanan daa’iman, wa yaqeenan saadhiqan, wa ‘ilman naafi’an Mu’âwiyah b. Qurrah then said, “So this indicates that there is a type of faith that does not last, and a type of certainty that is not true, and a type of knowledge that is not beneficial.” Ibn Battah, Al-Ibânah Al-Kubrâ Vol. 2 p498. Source : http://www.sayingsofthesalaf.net

AUTHENTIC DU’A AND DHIKR #67

Ask Allaah a Lasting Faith

Mu’âwiyah bin. Qurrah reports that Abû Al-Dardâ` used to say,

“We ask Allâh for a lasting faith (îmân), true certainty and beneficial knowledge.”

Nas’alullaaha eemaanan daa’iman, wa yaqeenan saadhiqan, wa ‘ilman naafi’an

Mu’âwiyah b. Qurrah then said,

“So this indicates that there is a type of faith that does not last, and a type of certainty that is not true, and a type of knowledge that is not beneficial.”

Ibn Battah, Al-Ibânah Al-Kubrâ Vol. 2 p498.

Source : http://www.sayingsofthesalaf.net

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tristaml · 2 years

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H p498

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fluffy-appa · 9 months

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Muʿawiyah b. Qurrah reports that Abu ʿl-Dardaʾ used to say:

“We ask Allah for a lasting faith, true certainty and beneficial knowledge.”

«نَسْأَلُ اللَّهَ إِيمَانًا دَائِمًا، وَيَقِينًا صَادِقًا، وَعِلْمًا نَافِعًا»

Muʿawiyah b. Qurrah then said, “So this indicates that there is a type of al-iman (ie: faith) that does not last,

And a type of al-yaqin (ie: certainty) that is not true,

And a type of ʿilm (ie: knowledge) that is not nafīʿ (ie: beneficial).”

[Ibn Battah, al-Ibanah al-Kubra Vol2 p498]

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daviddeyong123 · 5 years

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Sterling Silver Fine Round Hoop Earrings Created with Swarovski Zirconia

Enjoy the elegance of these 2 mm classic hoops with a hinged design from our DiamonDust collection. The earrings are made with Sterling Silver 925 and Rhodium plated featuring Swarovski Zirconia held beautifully in a pave setting. Perfect for everyday wear. Visit our website to know more.

Price: £39.99

https://www.daviddeyong.co.uk/sterling-silver-earrings-c4/swarovski-zirconia-earrings-c94/diamondust-jewellery-sterling-silver-fine-round-hoop-earrings-created-with-swarovski-zirconia-p498

#birthstone earrings jewellery london #rose gold friendship bracelet #swarovski zirconia ring #zirconia eternity rings

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thegeekandthegirl · 7 years

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Geek+Girl Eat: Ooma and Tokyo Milk Cheese Factory

Backgrounder on Geek+Girl Eat: What would a date be without food? In our case, food is a big factor in our dates. Ever since we got together in 2015, we find ourselves always looking for good, affordable food. Paul is a home cook, and I am always reading/watching food content online (BuzzFeed, Spot.ph, Booky, When in Manila, whatever is in my newsfeed). Back in college when I had some time I would cook a bit of what I saw, too. We’re always looking for the next yummy thing to try, and as we’re fresh out of school we are always looking for promos and occasions to celebrate (and justify a pricey dessert). So here on Geek+Girl Eat entries, we’ll be sharing our foodie adventures! Yay! You can check out our Zomato accounts as well since these are mostly from Zomato anyway. BUUUUT you get both our reviews and a verdict here! First up: where we ate for our 2nd anniversary:

Photos:

HIS:

Ooma

This isn’t my first time dining at Ooma. I actually requested the fam to celebrate my 22nd birthday at this very restaurant. Suffice to say, our experience there was very much worth the price tag. The quality of food here is actually quite a steal at their respective price points! And so I decided to take Reg here for our 2nd anniversary. As I always tell her, when it comes to our relationship, I’ll settle for nothing but the best.

Reg will elaborate on the story behind how we ended up in Ooma last minute. As for me, well, I’m here to tell you guys my take on the food we ordered. We didn’t have as big of a budget as when my fam and I went out to eat here, but we made the most of what our wallets and our appetites can afford and hold: we went for a Hanger Steak, Chahan for sharing, and Ebi and Kani Aburi Maki.

I wish I was as elaborate as Reg in explaining more about each establishment, but my self-proclaimed expertise lies in judging the food. So how did this dinner fare according to my standards? I’d say really well!

The Hanger Steak is cooked sous vide finished with mushrooms, sweet potato mash, and white truffle oil. The result is a VERY juicy steak that has the right amount of bite to it. Flavor-wise, the truffle oil works its magic here as it presents a very deep, well-bodied, intense flavor that I can only describe as “truffly” - something that I could define as a good, earthy pungency characteristic of truffle. The mushroom builds up on this with earthy flavor that compliments the truffle flavor. The sweet potato mash balances this out with a mildly sweet, but very smooth flavor.

We had the Chahan along with it and the result is nothing short of spectacular. While I think that plain rice works well here, the Chahan gives it another dimension of flavor, one that’s slightly more vibrant thanks to the vegetables in the dish. Each bite with the steak results in a balance of earthy low flavors and the bright notes of the fried rice. Absolutely delicious!

To end the Ooma experience, we just had to get a set of their Ebi and Kani Aburi Maki. Blowtorched sushi, to the uninitiated. The ebi (shrimp) and kani (crabstick) compliment each other here, representing the flavors of the ocean quite well. The salty kick of the aligue mayo adds to the ocean flavor, while giving it the body and the creaminess that the dish needs. Cream cheese adds more creaminess to the sushi, which I think is a nice touch. To balance out this fresh, seafood flavor is a sauce that I can describe as a sweet soy-based sauce of sorts. Binding all the flavors together is the char from the blowtorch technique which adds body to both the flavor and the texture. Not my first time having this dish, but the second time is just a good as the first, for sure. This dish goes well with additional soy sauce and wasabi, but I’m a firm believer that good sushi is best enjoyed as it is.

This is among the best Japanese restaurants I’ve visited thus far, and I won’t hesitate to give this place a solid 4.5 out of 5!

Tokyo Milk Cheese Factory

Tokyo Milk Cheese Factory is a stall in the middle of Mega Fashion Hall in SM Megamall that I can describe, at first glance, as very unassuming. Look closer into their offerings and one might say that they’re charging too much for dessert. With a complete dessert dish for around 300 pesos, these things don’t come cheap. Absolutely not cheap.

I’m a very “Treat Yo’Self” kind of guy, and I often treat myself to good stuff when I deserve it. Will I treat myself to this on the regular? I’d say probably!

A complete dessert cup is comprised of three components: the ice cream, the biscuit, and the cheesecake. We only managed to get two out of three as I was apprehensive of the selection of available biscuits at the time; I’m just not that ready to indulge in more pungent cheeses just yet. Anyway, the ice cream has three variants: milk, cheese, and a combination of both. We both got the cheese variant, plus a cheesecake slice.

Very unassuming cup, but upon closer inspection, this is NOT your ordinary dessert. Dare I say this, but this is THE BEST CHEESE DESSERT COMBO I’VE HAD SO FAR!

The cheese ice cream is very creamy and flavorful, with the signature tartness of the cheese shining through magnificently. The cheesecake works well with each spoonful of ice cream as it’s quite rich and moist. This combo can only be described as a superbly rich dessert with a hint of fluffiness that is very irresistible. I’ve never been this sad about finishing dessert ever.

I am not even going to rate this as this easily tops my favorite dessert places ever, but if I can give it more than 5 stars out of 5, I’d be more than happy to. IT’S THAT GOOD!

HERS:

Ooma

Paul and I decided to spend this 2nd anniversary a bit differently and split up the dates–a food date (this one), experience dates (MIBF and Pinto Art Museum), and last time we had lunch with my mom ^_^.

So the story of how we ended up in SM Megamall on a Saturday? Well, we were supposed to eat at UP Town Center, a mall near the University we both went to. For lunch, Dohtonbori, an okonomiyaki place, then have Manila Creamery for dessert, followed by a Game of Thrones watching session (I need his hand to block the gore LOL) at a cafe or at UP campus. But, y'know, life happens and I had Saturday work. THANK GOD I was able to get out early enough so we could have dinner. Paul chose Ooma, since he had his last birthday dinner there and because I wanted Japanese (we went to an Italian resto last year called A Veneto). We were 8th in line, but it moved quite fast which was good because I was getting hAngry. And the wait was worth it. From the super nice staff, to the fun, Japanese market-style ambiance, I could sense that this is what people were building it up to be. And of course, I wouldn’t expect less from the people who brought us Manam, right? The Moment Group of restaurants is amazing and we both loved Japanese, so I was very excited. As per Paul’s recommendations, we had the hanger steak, ebi and kani aburi maki, and chahan. We started the meal with a warm cup of tea which soothed my hyperacidic tummy. Then the waiters brought out the bowl of chahan (fried rice) and the glorious hangar steak. The chahan was yellow-brown fried rice with the typical toppings of scallions, egg, veggies. Despite being in a small bowl it is actually good for 2 people, sulit ang P99! I tried it out on its own and the flavor is amazing. It’s quite a catch on its own, I believe. Despite its flavor and impact, topping it with the hangar steak did not detract from the flavors of either. Rather, I found that the flavors were enhanced. The chefs knew what they were doing when they concocted these recipes. The hangar steak consists of a serving plate piled with slices of steak, mushrooms, garlic bits, baby potato crisps, and sweet potato mash. The smell is amazing, thanks to the aroma of steak, garlic, and truffle oil. The slices of steak on the yellow-orange mash are reminiscent of a Philly cheesesteak sandwich. Tender, flavorful, a symphony in your mouth when put together with the mushrooms and mash. It was my first time to try anything with truffle oil, and though I could not possibly try JUST the oil given the arrangement of the dish, the flavors and textures were all wonderfully rounded out and even if you can’t taste it solo, you can taste it permeating the whole dish to bring out the flavors of each ingredient. I love mushrooms and garlic and potatoes, so their presence made me very happy–it’s like not having to choose which side but getting them all (and for P498, I better). The sweet potato mash is a bit tart and cuts through the richness of the other flavors, despite being quite creamy itself. There is so much happening in every spoonful of steak and rice, that nothing I’ve had so far will come close to that feeling of flavor…at least in the steak department. Because the sushi, I believe, is the runaway winner, winner in our dinner. (get it?) After we were done with the steak and rice, the waiters served us the ebi and kani aburi maki. The 6 sushi rolls had aligue mayo on them, as well as cream cheese and bread crumbs. Drizzled around the rolls was house tare (which I thought was soy sauce at first–similar but it’s slightly thicker) and a dollop of wasabi. Given how packed each little roll of heaven was, it was hard to dissect it to see the crab and the shrimp, but you could definitely taste the sea in there. The rice is, of course, of the best sushi quality rice. The filling is juicy and obviously seafood even if you don’t look (ah, how my seafood-loving heart sings!), and the cream cheese and aligue mayo make it all melt into your tongue and into your soul. A dollop of wasabi, a rub onto the house tare, and let the flavors explode in your mouth. The whole experience is beautiful. Foodgasmic. And while I’ve given the place a 4.5 on Zomato for now, it’s only because I haven’t eaten all they have to offer. And that’s something I can’t wait to do.

Tokyo Milk Cheese Factory

How does one spend P250 for dessert that’s not even drinks+food? How does one go from finding cheese ice cream meh to finding THE cheese ice cream? Paul and I had this for dessert during the Food aka Lamon date of our anniversary month (for context, he decided to have different gimmicks per date–experience, food, lunch with my mom). After the foodgasm we had at Ooma, we had an even bigger foodgasm here at Tokyo Milk Cheese Factory. I mean, at first I was apprehensive because the prices and the design of the display is intimidating. I mean, we’re fresh grads and P250 for dessert???? A tiny cup of ice cream???? But Paul said it’s justified, it’s our anniversary, and I said, well, when’s the next justifiable reason for me to do this, right? Probably Christmas or my birthday–both of which are months away. Anyway, on to the review! THIS is the cheese ice cream you need to try before you die. Seriously. It’s that good! Good enough that if you don’t have self-control with money you’d buy this on the regular (thank God I have self-control). We both ordered the cheese variant since the milk flavor was out of stock (not sure why we didn’t go for the mix). We added a slice of the milk cheesecake, bringing the total of our cups to P250 each. I was able to see and taste the reason why lifestyle sites are going nuts over this brand. The cheese flavor, made of Hokkaido cheese and cream cheese, is creamy without being overbearing, sweet and at the same time salty, and it doesn’t make you thirsty (at least not until you reach the bottom of the cup). The flavor is to die for. I think it totally knocks out any other premium-grade ice cream/gelato I’ve had like Magnum and Cara Mia. Like I mentioned, I wasn’t a fan of cheese ice cream growing up but this one just understands me! The addition of the milk cheesecake is what…takes the cake (LOL). The slice looks small, but like the cup, it packs a punch of flavor and value. The cheesecake is a cross between New York and Japanese. For those unacquainted with the difference, I love the fudge-y quality of NY cheesecakes. I’ve only had Uncle Tetsu for Japanese cheesecakes so far, but I didn’t like it because it was airy and dry–and I believe cheesecakes, like brownies, should be creamy. Paul thinks the cheesecake here at Tokyo Milk Cheese Factory is made a bit underdone to retain the moisture and creamy texture. You get a sense of fluffiness to cut through the ice cream, but at the same time you get light and creamy goodness made even better by its gelatinous crust with a caramel-colored swirl. I don’t know how they do cheesecake like that but I want it so bad! I can’t wait for the next excuse I have to indulge in this treat, and I can’t wait to try it with the biscuits. Thank you, Tokyo Milk Cheese Factory. You are a gift to the tastebuds.

#geekandthegirl #restaurant #regina #paul #food #review #ooma #the moment group #tokyo milk cheese factory #japanese #steak #ice cream #sushi #cheesecake

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arketypemayfesto · 6 years

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Giovanna Di Chiro - Welcome to the White (M)Anthropocene

‘While feminist-environmentalists have challenged the ‘women as victims’ trope in disaster management theory and policy, and rightly point to the importance of ‘listening to women’s voices’ and learning from women’s ingenuity and resourcefulness, some worry that the other side of the ‘victim’ stereotype - women as climate ‘heroes’ - emerges in the recent fixation on climate ‘adaptation’ and ‘resilience’ and the championing of the ‘green economy’ through local eco-entrepreneuralism [...] the responsibility for climate adaptation has been devolved to the individual’ p488

‘recent calls for resilience emanating from the international climate science and policy establishment are embedded in the gendered and radicalised power dynamics of global political and economic systems. While women of colour and their children the primary victims of climate change (and those expected to adapt to its worst impacts), it is (predominantly) white, upper class men who are the primary spokespersons, decision makers, and pontificators in all spheres of climate science, economics and politics.’ p488

‘In recent years, mansplaining has risen to even greater heights with the proposal by an international panel of climate scientists to christen the earth’s current geological epoch after Man himself, and to rename the present time the Anthropocene (’the age of man’). After extensive scientific assessments, the Anthropocene Working Group (82 percent of whom are men, and the majority from Global North countries) concluded that Mankind has become such a dominant force of nature, so drastically depleting and altering earth’s systems through his high levels of anthropogenic emissions, extractions and exterminations, that he ha punted the planet out of the 10,000 years of relative climate stability recently enjoyed in the Holocene into a new eponymous epoch [...] the Anthropocene retells the masculinist origin/self-birthing story that inevitably culminates in Man as the master creation, the Master of the Universe, and now its destroyed, and, possibly, its saviour. Mirroring the race, gender and class composition of other climate and environmental research and policy arenas, the Anthropocene might more appropriately be coined the Manthropocene’ p488-489

‘just at the moment when activists and researchers from environmental justice and feminist movements have raised public awareness around that world that it is poor and marginalised women who ‘carry the weight of the falling sky’, the proponents of the climate consensus have come up with the Anthropocene: we’re all to blame and we all must mend our ways and become resilient. Feminists of all races, genders, sexualities, and ethnicities recognise this familiar manoeuvre of those in power to profess ‘collectivity’ as a tactic to deflect historical accountability and ‘differentiated’ responsibilities, in the case, for climate change. As many Global South critics have argued, not all passengers inhabiting ‘Spaceship Earth’ enjoy equal conditions for eking out a life’ p498-99

‘telling the story of environmental decline and catastrophe very differently, environmental justice (and, more recently, climate justice) scholars and activists foreground the deep history of environmental racism when analysing the disproportionate impact of the history of fossil-fuel driven, modern industrial development. The critiques of the human hubris and anthropocentrism embedded in Anthropocene discourse point to the imperative to recognise the anthropogenic devastation wrought on the non-human world, but by not recognising the deeper history of colonialism, often fail to address the persistent dehumanisation, racism, sexism, homo/transphobia, eugenics, and other social injustices experienced by human groups who are still not welcome as fully human’ p494

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thehungrykat1 · 3 years

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Red Spice Opens Its Doors in Okada Manila

Okada Manila recently launched another new dining destination to add to its world-class lineup of signature restaurants. Red Spice opens its doors offering Chinese and Cantonese cuisine to guests looking for a casual and relaxed dining establishment that can cater to them any time of the day. We had a wonderful lunch here at Red Spice last weekend with our friends Joan, Abet, and their cute son Skyler and it was made more special with all these delicious dishes on the table.

Red Spice is located at the ground floor of the Restaurant Promenade in Okada Manila's Pearl Wing. You can access it from the Promenade corridors but is also has another entrance from the casino itself, making it a convenient venue for guests wanting to replenish their energies after an exciting day at the tables. Best of all, the restaurant is open 24 hours a day, so there’s no need to look anywhere else for authentic and tasty dimsum, noodles, rice bowls, barbecued meats, and other Chinese specialties.

Staying true to the grandeur and opulence of Okada Manila, Red Spice is designed with a lush and luxurious Oriental décor fitting for the lifestyle of its charmed guests. Compered to its other signature restaurants, Red Spice comes with a more relaxed and enjoyable casual dining ambiance. You can come as you like, and there’s no strict dress code to follow.

Red Spice is a fiery addition to Okada Manila’s roster of dining options. The restaurant has a huge and elegant dining area that can accommodate plenty of hungry diners. Chef Chung Wai Lau leads his team of seasoned chefs in bringing regional Chinese cuisines and highlighting traditional Cantonese recipes from his native Hong Kong.

We had a bountiful lunch at Red Spice last Saturday with our good friends Joan, Abet, and Skyler of The Food Alphabet. It had been a long time since we dined out together, so it was really such a blessing that Metro Manila is now down to Alert Level 1 and we can meet up with friends safely during this new normal.

We ordered a few refreshments to start our lunch. These Red Spice Signature Drinks are a great option especially during the hot summer. The Red Orange (P160) comes with Earl Grey tea and a combination of cranberry, orange, and strawberry juice. There’s also the Lucky Dragon (P160) with Oolong tea, lime juice, red dragon fruit, passion fruit syrup, and honey.

A gustatory experience awaits guests at Red Spice with its diverse menu featuring an assortment of flavorful dim sum, hand-pulled noodles, rice toppings, roast duck, and a selection of well-loved Cantonese dishes, and other Chinese comfort food.

You can always judge the quality of a Chinese restaurant with its dimsum, and Red Spice did not disappoint. The Pork with Shrimp Roe Dumpling (P268) is always a good way to start your Chinese adventure. These siomai were definitely plump and tasty. Add some chili sauce and dip them in soy sauce for the best dimsum experience.

My favorite dimsum has always been hakao so I was happy to feast on their Shrimp and Bamboo Shoots Dumpling (P348). These were huge pieces of hakao with juicy shrimp covered in silky smooth dumpling wrappers. I think I ate my fair share of these shrimp dumplings. You can also try their Barbecue Pork Buns (P258) with their meaty pork fillings.

Red Spice also has soup and noodles on the menu for those early morning or even late night cravings. The Beef Tendon Noodle Soup (P498) is one of their specialties. Rice toppings are also an option like the Hong Kong Style Barbecue Pork Belly (P418).

We had two type of yummy fried rice for our group. The first is the Yangzhou Fried Rice (P358) which is what I usually order at Chinese restaurants. We also tried the Red Spice Crispy Fried Rice (P438) that even comes with raw salmon and tuna accompaniments. Each of these orders is good for two to three persons.

Now let’s try their main courses. The Stir-fried Scallops with Broccoli in XO Sauce (P798) is a wonderful seafood and vegetable dish. The plump scallops are balanced with the flavorful broccoli in XO Sauce.

You should also take a look at Red Spice's Chaozhou Cuisine Recommendations like the Wok-Fried Prawns with Salted Duck Egg Yolk (P688). This is one of my favorites here and I really loved eating these crunchy prawns cooked in salted duck egg.

Another surprising favorite is the Deep-Fried Chicken with Red Fermented Bean Curd and Garlic (P598). This is not just your usual fried chicken because it really comes packed with garlicky flavors and the very crispy skin is also an added bonus.

We also enjoyed the Stir-fried Beef Fillet with Spicy Sichuan Pepper (P498). This one is a bit on the spicy side with its sichuan peppers but it wasn’t too much that I couldn’t handle.

Red Spice highlights its barbecue offerings including the Fruit Wood Crispy Duck (P1,068) which is cooked in a custom-made oven. There are also seasonal specialties such as braised BBQ duck and taro with plum sauce, stir-fried pork collar butt with spicy fresh winter bamboo shoots, and steamed tofu with seafood and diced vegetables.

For deserts, we tried the Mango Glutinous Rice Dumplings (P218) and Crispy Sesame Glutinous Dumplings with Egg Yolk Custard (P218). Both were indeed excellent, especially the mango dumplings which I really wanted to take home with me.

Lastly, we each had a refreshing bowl of Mango Pomelo Sago Sweet Soup (P228) to end our Cantonese lunch. I really enjoyed our lunch at Red Spice because the quality of its dishes match those of other fine dining Chinese restaurants in the city, even though it comes with a more casual dining atmosphere and less expensive price points. I’m surely coming back here soon to have even more of their authentic Chinese cuisine.

Red Spice

G/F Restaurant Promenade, Okada Manila, Entertainment City, Paranaque

8555-5799

www.okadamanila.com

www.facebook.com/OkadaManilaPH

#RedSpice #OkadaManila #Cantonese #Chinese #Dimsum #Restaurant

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