maninmotion

ERIK KAYSER na baguette ang sarap. Crusty outside but chewy and soft inside. Masarap itoast and lagyan ng Anchor butter.

EASTWOOD- Too yuppy, work and hang out place of call center denizens, lacks diversity;

THE FORT- Too sosy, fast cars, fast money, fast guys and gals looking for action, gold and what have you;

GREENBELT 5- Too touristy, tourist traps, a lot of trannies and low lifers mingling with the crowd;

GREENHILLS- Too presumptuous, a lot of wannabes, Xavier/ica types, local denizens;

CUBAO/ARANETA- Too hoi polloi-ey, depressing crowd, not a good place to unwind;

METROWALK- Diverse crowd, a good mix of people, maybe just a bit too middle of the road, not expensive but also not cheap. Sabi nga "xacto lang".

LYDIA'S LECHON Kare Kare I just tasted in their Marcos Hi way Marikina branch almost had the perfect sauce and taste. They did not use any pre-mix or peanut butter. The consistency of the sauce tells me that they actually used toasted ground rice and ground peanuts. They also served it with a lot of vegetables. The only sour note was I got mostly beef chunks instead of oxtails or beef tripes.

Just tried the KKK at Lorenzo's Way tonight and it was good. Not spectacular but good specially I paired it with their Adobo ni Idang. It was absolutely gorgeous meal.

Can someone confirm whether the MAX's Fried Chicken is deep fried in PORK LARD kaya masarap at malinamnam? Somehow, someone told me about this very long time ago. Pre boiling the chicken in spices and deep firing it in pork fat with the right temperature was Max's secret to their recipe. Kaya for anything fried, masarap ang gawa ni Max's. Like their fried Daing na Bang us, Crispy Pata, Fried Lumpia, etc.

 

I also ask this because I have a business acquaintance na Pakistani Expat who loves the Max's chicken and when I told him the possibility na fried in pork fat yung chicken, bigla na lang namutla at nawalan ng ganang kumain. Kawawawa naman at na sabi ko pa. Hmmmmm my mistake

 

Btw, cooking things in pork fat is not alien to the culinary world. The French Fries of McDonald is deep fried in LARD too to give that taste of goodness.

Aristocrat and Max's are two Philippine restaurants built on the success of their chicken recipes. Both were started after WWII. Both restaurant can be considered very successful in the local restaurant business and are managed by family corporations. Both restaurants are also a study in contrast when it comes to succession in family business. Max's which is owned by the Trot a/Sanvictores/Fuentebella families opted to remain as one holding corporation while Aristocrat which is owned by the Reyes family was divided and parceled and run as different restaurants such as Reyes BBQ, Alex III, Serye, Aristocrat.etc. So it seems that Max has more branches and looks more successful at this time. However, the Reyes Family though divided are still very successful in their own individual culinary endeavors.

Both restaurants opened branches in the San Francisco Bay Area in the 80's, however, only Max's restaurant remains to this day and still very successful.

When it comes to their chicken recipes, both are very good. I always have a craving for them.

In fact, you can throw in SAVORY Restaurant into this mix. Savory was also started about the same time as MAX's and ARISTOCRAT. These restaurants are considered as institutions in the local restaurant business. They are at least more than 60 years in existence. Savory has a chicken recipe which has more Chinese influence because of the five spice and star anise seasoning. The restaurant was founded by two brothers. When the it was time for management succession, the business opted for splitting the company into two. The family that bought out the business took over the original operations and which became THE ORIGINAL SAVORY Restaurant while the other became THE CLASSIC SAVORY. Some of you may wonder why the ESCOLTA branch is better tasting than some Savory branches is because the Escolta branch is the Original Savory. Btw, you pronounce Savory as SAH-BO-REE and not SEY-BHO-REE. Hehehe

Aristocrat and Max's are two Philippine restaurants built on the success of their chicken recipes. Both were started after WWII. Both restaurant can be considered very successful in the local restaurant business and are managed by family corporations. Both restaurants are also a study in contrast when it comes to succession in family business. Max's which is owned by the Trot a/Sanvictores/Fuentebella families opted to remain as one holding corporation while Aristocrat which is owned by the Reyes family was divided and parceled and run as different restaurants such as Reyes BBQ, Alex III, Serye, Aristocrat.etc. So it seems that Max has more branches and looks more successful at this time. However, the Reyes Family though divided are still very successful in their own individual culinary endeavors.

 

Both restaurants opened branches in the San Francisco Bay Area in the 80's, however, only Max's restaurant remains to this day and still very successful.

 

When it comes to their chicken recipes, both are very good. I always have a craving for them.

Barrio Fiesta / Manukan at Bakahan

Max's Restaurant

Meron ba kayong alam na panaderia na masarap ang Spanish bread?

Saan ang yang chow?

I know two of their locations. One location is at SHOPWISE along C-5 in LIBIS/EASTWOOD area. The other location is along Marcos Hi way in Masinag, Antipolo. It is on the right side if you are going towards Antipolo at the corner of MARCOS HIWAY and the entrance to KINGSVILLE Subdivision.

YANG CHOW along Marcos Hi way in Masinag, Antipolo surprisingly serves very good DIMSUM and Roasted items and Cold Cuts. Try their TARO PUFFS, they are very light and velvety creamy and not oily. The Shrimp HAKAO melts in your mouth goodness. Two notches better than KING BEES' dimsums which is located further up Marcos Hi way towards Sumulong Hi way.

yup ivan navy

 

Ano makakain dito?

Nihon bashite near EDSA is good for Sushi, sashimi, tempura. The one near Pasong Tamo is good for Yakitoris. However, for a Japanese restaurant their housekeeping is terrible.

 

For a good Ramen, Tamagoya in Masinag, Antipolo/Marikina is good. The broth is not too overwhelming. Food and place is very authentic. Prices and serving sizes are very reasonable.

Fried Foods---Suka, Toyo, bawang, paminta dipping sauce

Sinigang Soup----Patis with calamansi

Chinese Food--- Soy sauce with calamansi w/ garlic chili

U GANDA ni Idi Amin.

They have a new, more premium concept----NIU at SM AURA GLOBAL

masarap din tinapayan ni juan.. mabigat at malaman

Saan nabibili to?

Hindi pan de sal pero french baguette sa Eric Kayser ang sarap. Ganitong klase ng pan de sal ang hinahanap ko. Its crusty on the outside while chewy in the inside. In fact, mas masarap ang pan de sal pag ganito ang dough kase may fine bread crumbs pa sa labas. Hindi lang siya crusty but toasty pa siya na chewy but soft inside.

Or is it TYLER FLORENCE. ZANZEES of San Francisco recipe is also very light and foamy but zesty and tarty fruit toppings.

YABU. YABU. YABU. Still the best in quality, price, servings, and taste. They do it right. All the details are right. From the soup, dressings, condiments, pickles, rice, fruits, and of course the katsu. Plus unlimited shredded cabbage, soup, rice and you can even ask for extra fruits. Even the quality of their cabbage is excellent.

Florence Tylers' recipe. Very light and smooth.

Poco Delice sausages and frankfurters.

Pareho sa sarap yan. Aristocrat's barbequed chicken with satay sauce and Java rice is yummy. Max's friend chicken dinner also yummy. Both brings back memories of the good old days when life was just simple and carefree. I just hope Max brings back the old fried banana ( saba ) sides instead of the kamote.

I tried their Market Market branch, it was dinner time and I had to wait for 20 minutes for a table. I had heard good reviews about this restaurant so I was expecting it to be good. All I could say after the experience was the wait wasn't worth it, though in fairness to them, the prices were cheap.

Where's the biggest VIking branch?

I think the one at MOA is still the biggest among the branches.