Big Bad Wolf
Posted by Rochelle Sy Chua On September 13, 2011
It’s always nice to try out new restaurants. I’m just so glad that I took the time to attend the intimate dinner arranged by the newest group buying site in town, Brieo Deals.
Big Bad Wolf, a new restaurant in Fort Bonifacio is Brieo Deals’ first client and I am so blessed to be part of the few bloggers invited to sample their unique dishes.
Neil Paras, Ponch Del Rosario, and Mac Cunanan are the young entrepreneurs behind Big Bad Wolf. They are high school buddies who had the vision of bringing us their favorite food in a place that we can consider as home away from home. That was how Big Bad Wolf is born.
Since the location is a bit hidden, we can truly consider the restaurant as our secret place. However, how can a restaurant that has good ambiance and yummy food be kept from the world? Even if they are still on dry run, the place was fully packed last saturday night.
Big Bad Wolf is like a mini bar/restaurant where several groups of friends love to hang out. I noticed everyone was enjoying all the food and drinks they ordered. It’s really a fun place! 😀
The interiors are awesome too! I found it astounding that the owners are a bit sentimental. Several of the things in Big Bad Wolf are actually personal belongings of the 3 owners! Wow! The brown couch (see picture below) has been in the room of one of the owners but he took it to the restaurant to give it a homey and comfortable theme.
See the Brieo deals team sitting comfortably in the picture below. I interrupted them for a few seconds and asked them to smile for the camera. We have to thank them for featuring Big Bad Wolf as it’s really a good foodie discovery. I’ll provide more detail of the deal later on in this post.
I prefer the couches but for bigger groups, you can opt to stay at the table near the entrance. I also have to commend the great customer service that Big Bad Wolf has. I was bugging the waiters to take pictures of us hehehe 😛 I appreciate them having to wait for us to take pictures of the food before they get it back to the kitchen to split it into 2 plates. Since we were a group of more than 10, we have to split some of the dishes into two.
As I write this post, I noticed that we tried almost all the dishes being served at Big Bad Wolf. Each of the dish has a certain twist and I felt that each recipe was made to perfection. The owners were actually asking for our feedback every time we taste a dish. I saw the eagerness to receive feedback and I’m sure they’ll put it into heart.
Drinks
- Malongo Coffee (Php 100)
Most of the drinks offered in Big Bad Wolf are alcoholic drinks. Since I don’t drink, I didn’t bother trying. There’s one item though that I really wanted to order. That’s Malongo coffee.
There are 5 types of Malongo Coffee. The waiter went to our table and presented to me the box full of coffee packs and asked me to choose which one I’d like to get. Each type of Malongo Coffee has a different level of strength, acidity and bitterness. I’ve chosen the Colombia Supremo where there’s only 2/5 strength, 3/5 acidity and 1/5 bitterness. I love that the coffee wasn’t strong and there’s a fruity aroma to it. I’m not a coffee lover but this was a good drink for me that night.
Little Plates
I saw this cute lil bottle at each of the tables of Big Bad Wolf. I was curious so I took a closer look. Then I found out that the bottle was written with all the appetizers the restaurant is serving. They call it the Little Plates.
If you can still recall, I promised that I’d be sharing with you the deal that Brieo is offering. It’s related to Big Bad Wolf’s Little Plates. For just Php 566, you can sample all 5 Little Plates from Big Bad Wolf (that’s 45% off the original price of Php 1,030!). I already have a voucher with me and I’ll surely bring my friends to enjoy the food with me soon. I highly recommend that you get this limited time deal from Brieo Deals as you only have till sunday to purchase! As of this writing, there are only 137 vouchers left. So head on over to Brieo Deals site and get this beautiful deal! 🙂 You won’t regret it, I promise!
Here’s Big Bad Wolf’s Little Plates for your reference:
- Fresh Tuna Wraps with Wasabi Mayo (Php 220)
I’m not a fan of raw food so I only took a bite of this dish. My companions loved this dish though. Bea was even excited when she saw the dish being served to us. I loved the presentation and how this appetizer was made. A generous amount of fresh tuna was wrapped with lettuce then sprinkled with wasabi and mayo sauce. I’m sure Japanese sushi lovers will like this dish.
- Honey-Soy Glazed Chicken Wings (Php 170)
There are 2 dishes from the Little Plates Menu that I loved. One of them is the honey-soy glazed chicken wings. I love the crispiness of the skin plus the very tender meat inside. The salad compliments the chicken very well too!
- Potato Skins with Boursin Dip (Php 120)
Another favorite of mine is the potato skin. I love that they sliced the potato so thinly. I didn’t dip the skins into the sauce as I enjoyed the dish better without it. For your information though, the sauce was a combination of cream cheese, butter and garlic.
- Bacon-Wrapped Dates (Php 280)
I’m not sure what item was inside the bacon but it was sweet (Dates I guess, hence the name, right? haha!). It’s a great contrast of taste as bacon is a bit on the salty side. The presentation was very unique too as the bacon roll was garnished with lettuce and bread.
- Goat Cheese & Chorizo Rolls (Php 240)
This dish looked like a spring roll but surprise, it’s not a vegetarian roll. Since Big Bad Wolf serves comfort food, how can you expect all veggies in a dish? hehehe! The main ingredients are actually goat cheese and chorizo. How unique, right?
Light Meal
We had to try out Big Bad Wolf’s specialty…
- Grilled Cheese with Tomato Soup (Php 230)
It’s a simple dish but it was a definite winner among Big Bad Wolf diners. It’s basically white bread with gruyere (cheese) slightly toasted and served with tomato sauce. So I thought, what would be the secret? It’ll most probably be the honey and butter put into the bread or maybe the gruyere is just perfect for the dish.
Pasta
- Poached Egg Carbonara (Php 270)
To be clear, that’s not the actual serving of the dish. We asked the waiters to split into 2 so imagine having more of that when you order. This poached egg carbonara is how the owner who created the recipe of this dish described as a reconstructed carbonara. It’s mainly because the egg was put as a topping rather than mixed in the pasta. Ingredients include Pancetta, poached egg, parmesan flakes, butter and truffle oil.
- Chorizo Spaghetti (Php 220)
I really love chorizo. It doesn’t matter if you put it in rice or pasta, it taste just as delicious! Chorizo just gives so much flavors to a dish. For Big Bad Wolf’s Chorizo spaghetti, other ingredients were shitake mushrooms, olives and sundried tomatoes.
Main Dishes
- Peppered Chuck Steak (Php 490)
As soon as the steak was served to us, the owners warned us of its spiciness. I don’t mind eating spicy dishes. I actually like spicy food a lot! Oh well, it’s good that we know what to expect when we sample the dish. It does look like burger patties but it is actually a real steak. The steak was marinated with pepper so you can definitely feel the strong flavors of the pepper.
- Santol-smoked Pork Belly with Dirty Rice (Php 300)
There were too many dishes to try out. Unfortunately, I wasn’t able to taste this dish 🙁 It does looked delish though.
- Dorado Fillet Wrapped in Bacon (Php 350)
A lot of people consider bacon as their comfort food. I believe it’s really genius that Big Bad Wolf created a fish dish with bacon. This beautifully-presented dish has Mahi-mahi wrapped in bacon then served with pasta in Pommery Mustard Sauce. If I have to order a main dish from Big Bad Wolf, I will order this.
It was a pretty long dinner. We were there almost all night from 7pm to past midnight! I guess we enjoyed the chit-chats especially since I was with my beautiful friend, Bea 😀 We both agreed to bring our friends to Big Bad Wolf so they can try out the yummy food we sampled at the restaurant. I’ll be using the voucher I got from Brieo. I suggest you get one too as only a few vouchers are left to purchase!
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Big Bad Wolf
G/F Fairways Tower, 5th Ave. Fort Bonifacio, Taguig City, Metro Manila, Philippines
(02) 822-5833
Recipes from the ADF+Enderun Kitchen
Posted by Rochelle Sy Chua On September 11, 2011
As promised in my previous post, I’m sharing here the recipes given to us during the cooking demo yesterday. Several bloggers including myself are so honored to watch Chef Marc Chalopin cook two wonderful dishes. We were able to taste those yummy dishes too. I wish I could have gotten more of the burgers because it definitely tasted so good. We all wanted more!
Chef Chalopin is ADF+Enderun executive chef who joined in 2008 to supervise the culinary program in Manila, control the quality of instructors and curriculum, teach advanced culinary classes, as well as partner with suppliers to get the best produce, materials and equipment available. Before joining Enderun, Chef Marc Chalopin has had 25 years of experience. He has worked with the best chefs in the world including: Joel Robuchon, Alain Ducasse, Louis Grondard and Alain Reix.
Chef Chalopin was very engaging while he cooked in front of us. He was providing tips in cooking and preparing dishes. It was really funny when he was asking us if we have ovens and ice cream makers.
Without further ado, here are the recipes of the two dishes Chef Marc Chalopin made. Thanks to ADF+Enderun for this opportunity! I hope to be able to cook the dishes when I get the right equipment. 🙂
Chocolat Liegeois
Ingredients:
Chocolate Ice Cream
1 quart Milk (1 liter)
1/2 cup Heavy cream (12 cL)
2 1/4 oz Butter (60g)
8 1/4 oz Sugar (230g)
1 3/4 oz Honey (50g)
1 lb Guanaja couverture
chocolate (450g)
1 oz Cocoa paste (30g)
3 1/2 oz Egg yolks (100g)
Chocolate Sauce
1/2 L Milk
1 cup Heavy cream (25 cL)
600g Dark couverture chocolaté, preferably 65% dark
40g Cocoa paste
150g Sugar
Coffee and Rum Granite
1 quart Coffee (1 liter)
5 1/4 oz Sugar (150g)
6 3/4 T Dark rum (10cL)
Chantilly Cream
1 L Heavy cream
Seeds from 2 vanilla beans, split and scraped
160g Sugar
Nougatine
50g Slivered almonds
50g Sugar
50g Liquid glucose
50g Butter
Making the Ice Cream
– Heat all the chocolate ice cream ingredients to 183F (84C) in a double broiler.
– Chill to 39F (4C), let sit, process in the ice cream maker, and set aside.
Making the Granite
– Sugar the coffee, add rum, and freeze.
– Once the mixture is frozen, use a fork to break it up into ice flakes.
Preparing the Chocolate Sauce
– To make the chocolate sauce, combine milk, cream and sugar.
– Remove from heat and add to the dark couverture, broken into small pieces, and cocoa paste.
– Put in an ice bath when couverture melts completely.
Preparing the Chantilly Cream
– Whip cream together with sugar and vanilla seeds. Do not overbeat: the cream should only be semi-firm.
Making the Nougatine
– Melt sugar, butter, and glucose in a pan, and bring to a boil. Add sliced almonds and mix well.
– Spread the mixture out on a Teflon baking sheet. Bake in a 350F (180C) oven for 10 minutes.
Finish and Assembly:
Fill a tall dessert glass, alternating the different elements of the dessert, except the vanilla-flavored Chantilly cream, which is to be added last. Sprinkle with cocoa powder and nougatine pieces just before serving.
Shrimp Targar Burgers
Ingredients:
400g Medium Shrimps
1 White Onion
2 leaves Tarragon
5g Paprika
30g Mayonnaise
Salt (as needed)
Espelette spice (as needed)
1 Lemon
Garnish
2 Baby romaine
12 Mini-buns
24 Sundried tomato petals
Tartar Sauce
125g Mayonnaise
10g Pomery mustard
1 Grated lemon peel
1/2 Lemon juice
1/2 bunch Chervil
1/2 bunch Parsley
1 pc Red onion
30g Capers in vinegar
Sundried Tomatoes
1kg Tomatoes
5 sprigs Thyme
3 cloves Garlic
10 Sugar (winter)
Olive oil (as needed)
Salt (as needed)
Pepper (as needed)
Preparation/Method:
Preparation of the Stuffing
– Shell the shrimp, remove the gut, and dice.
– Peel the white onion and chop finely.
– Pluck and chop the tarragon.
– Remove the lemon peel and chop finely.
– In a mixing bowl, combine all the stuffing ingredients in order to obtain a smooth paste.
– Divide into twelve (12) and mould into a round between two sheets of wax paper using a cookie cutter.
– Refrigerate.
Preparation of the Garnish
– Pluck the roulette (baby romaines) and cut the hearts into 4 thin slices.
– Drain the sun dried tomatoes.
– Lightly toast the buns (already cut in half)
Preparation of the Tartar Sauce
– Grate the lemon rind. Squeeze and recover its juice.
– Pluck and crush the parsley.
– Pluck and crush the chervil.
– Peel and chop the red onion.
– Drain and crush the capers.
– Combine all the ingredients in a mayonnaise.
– Finish with the lemon juice and mustard.
– Set aside.
Finish and Presentation:
– Saute the stuffing squares in olive oil over medium heat for 6 to 8 minutes depending on the thickness.
– Spread the tartar sauce on the buns.
– Place 1 slice of mini romaine and 1 sun dried tomato petal. Place the fried stuffing square over top.
– Add a tablespoon of sauce and the second slice of mini romaine and 1 tomato petal.
– Close the burger with the other half of the bun. Place toothpick at the center to hold the burger together.
– Put in the oven for 1 minute.
Necessary Steps to Prepare the Recipe
Sundried Tomatoes
– Peel, seed and cut the tomatoes into four petals.
– Place them in a salad bowl. Add 40mL of olive oil, salt and pepper.
– Sweeten if necessary.
– Mix delicately.
– Line a baking sheet with wax paper. Spread the petals making sure there is enough space between them.
– Crush the garlic cloves with the palm of the hand without crushing them completely.
– Sprinkle them over the tomatoes.
– Equally sprinkle on some thyme.
– Tip over the mixing bowl to pour out the remaining juice.
– Bake at 90C for 4 hours.
– Oil them lightly if necessary.
– Place the dry ones on top of the moist ones below.
– Remove the tomatoes as they crystallize. Let cool.
– Arrange them in a plastic box or in a jar.
– Cover them with olive oil.
– Refrigerate.
I can’t get enough of the burgers! I’ll surely try that recipe as soon as I get the chance. Too sad that I was only able to try one piece. When I was trying to go back to the buffet table to get one more, the tray was already empty.
Oh well, good thing the recipe was shared with us. So here I am, sharing it with you. If you get to make the burgers successfully, can you share some to me? I miss eating it already!
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Enderun Colleges
1100 Campus Avenue, McKinley Hill, Fort Bonifacio, Taguig City 1634 Philippines
(02) 856-5000
ADF+Enderun World Class Culinary Education
Posted by Rochelle Sy Chua On September 11, 2011
I’ve always wanted to take culinary classes. However, budget and time are setting me back. So I was really glad that I got invited to experience a cooking demo by ADF+Enderun Chef Marc Chalopin at the Enderun Colleges.
I was excited to go the McKinley Hill where Enderun Colleges is located. The building structures really looked so awesome.
The interiors looked so beautiful too! Students are surely proud considering the topnotch education they are getting coupled with the beautiful learning environment they are in.
We even had a mini pictorial at the facility. We just couldn’t miss the chance! 😛
Aside from classrooms, laboratory rooms and demonstration rooms, Enderun Colleges also ran a restaurant called Restaurant 101. Restaurant 101 features the menu created by Enderun’s culinary faculty. It is available for lunch and dinner every mondays to saturdays. Restaurant 101 signature dishes include: Salmon Fillet, Mi-cuit, with Caper Herb Dressing and Warm Potato Salad; Lemongrass-scented Shrimp Broth Soup, with Crisp Vegetables; Chilled Tomato Soup with Basil Granité; Pompano Fillets a la Nicoise, with Tomato Fondue and Virgin Olive Oil Emulsion; Fillet of Sea Bass, Clams, Baby Squid, Shellfish, in Butter Sauce; Chicken Basquaise, with Stewed Sweet Peppers and Bayonne Ham; and Stewed Tagaytay Vegetables, with Vanilla Barigoule and Coriander.
It’s nice that there was a wedding reception happening when we visited Restaurant 101. We were totally in awe with the design and the beauty of the 240 square meter Atrium. It has high ceiling too!
If it weren’t raining that afternoon, they could have taken the outside area too. I’ll surely keep this venue in mind as it’s such a beautiful place to hold private parties!
After seeing the beautiful facilities of Enderun Colleges, I was already imagining myself studying there. I know it’s a bit impossible right now considering I don’t have the resources to do it yet. But for you my readers, I want to share the information as it’s really great if you’re interested in getting international culinary training. You’ll never know, you might be the chef of a high-class hotel or restaurant in the future!
Back in 2007, Alain Ducasse Foundation (ADF) formed an academic partnership with Enderun Colleges in the Philippines. It’s called ADF+Enderun. ADF was established by Alain Ducasse, one of the most celebrated modern French chefs. He’s one of the rare ones who run restaurants carrying three-star ratings in Le Louis XV in Monte Carlo, Alain Ducasse au Plaza Athenee in Paris and Alain Ducasse at the Dorchester in London. ADF compiles all Alain Ducasse’s culinary methods and provides training and consultancy services to the world.
With this partnership between ADF and Enderun, students are given opportunities to take their internships in ADF training centers and in noted Alain Ducasse restaurants worldwide. Chefs from Alain Ducasse Foundation have regularly visited Enderun Colleges to train its Culinary Arts faculty to ensure that the College’s Culinary Arts education is aligned with the ADF. Cool isn’t it?
We were able to experience partially what ADF+Enderun students are going through. With the 1.5 hour demo, I noticed the ADF+Enderun philosophy in action.
- Theory
The culinary amphitheater is the venue for lectures and cooking demo. We were first introduced with a video and presentation of what ADF+Enderun is all about. All of us were seated comfortably with available mini table for jotting down notes.
- Demonstration
After the presentation, French Chef Marc Chalopin was introduced to us. Chef Chalopin was handpicked by Alain Ducasse Foundation to maintain the standards of Alain Ducasse and ensure that the philosophy, culinary principles and techniques are properly transmitted to students.
I was really glad that he was there to provide a cooking demo for us. It’s such an honor!
I love the facilities of Enderun colleges. No matter if you sit in front or at the back, you get full view of what the chef is doing. The screens show the cooking in detail plus there’s a big mirror at the back of the kitchen so we get to see clearly what’s happening.
The best part is to be able to test the chef’s creations. Don’t worry. I’ll share the recipes of the two delicious dishes presented to us yesterday. They’ll be in my next post 🙂
- Practice
The next part is for the students to practice what they learned. I wish we could experience that too but I know it’s hard to do especially with more than 20 of us bloggers invited for the cooking demo.
What’s really nice with Enderun is that only two students share one workstation. That means the students get to really practice what they learned in the demo class. There’s also a maximum number of 16 students per class.
We saw the postcards with students posing with the chef in the company they are serving internship in. Internship is really a great venue for students to apply the knowledge they acquired throughout his/her training.
The full-time program covers the various fields of culinary arts in 15 months including an opportunity for an internship in France.
Here’s the list of courses that comprise the ADF-Enderun Certificate in Culinary Arts program:
- Nutrition, Hygiene and Sanitary Systems
- Introduction to Culinary Arts
- Basic Culinary Arts
- Basic Principles of Confectionery and Pastry
- Kitchen Management
- Regional French Cuisine
- Advanced Culinary Arts
- International Hotel Catering
- Practicum
- Internship
Applications are now open for the November 2011 intake. If you have a passion for cooking, then you shouldn’t let this opportunity pass by. Go enroll now 🙂
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Enderun Colleges
1100 Campus Avenue, McKinley Hill, Fort Bonifacio, Taguig City 1634 Philippines
(02) 856-5000
Cafe Capreal
Posted by Rochelle Sy Chua On September 11, 2011
My friend Ane has been raving about Cafe Capreal for quite some time. I’ve seen the restaurant as it’s located near my place. However, I didn’t have the chance to dine there. Several friends have given the restaurant a thumbs up too. I wonder how good Cafe Capreal or Capreal Cafe & Restaurant really is. I had high expectations!
Yesterday, Ane invited me for an early lunch. Not surprisingly, she suggested we dine at Cafe Capreal so I can finally try it out, hahaha! So I drove to Cafe Capreal, parked at the front and went inside the restaurant.
It’s not a high-class looking restaurant but you can see that a lot of people would hang out at Cafe Capreal. There’s free wifi. One thing that really impressed me the most about the place is the hospitality and topnotch customer service given to us by the waiter on duty yesterday. His co-waiter haven’t arrived yet but he was able to manage very well in spite of having 3-4 different groups dining at Cafe Capreal.
My friends ordered soup, salad and a dish for sharing while I ordered a rice dish. The dishes weren’t spectacular for me but it was pretty decent. It’s worth trying out. Just don’t forget to order Cafe Capreal’s chicken quesadillas, that dish is worth raving for! 🙂
- French Onion Soup (Php 75)
I like the presentation of this soup with the melted cheese on top of the toasted bread. The taste is pretty much the same as the traditional onion soup where onions, beef broth, cheese and bread are made to create the soup.
- Mango Kani Salad (Php 165)
I guess after having sampled an all-organic salad, my outlook for salads became so much different. So even if Cafe Capreal’s mango kani salad tasted good, I have the ‘not healthy’ sign at the back of my mind. The serving is pretty generous though with them serving extra dressing on the side without us asking for it.
- Chicken Quesadillas (Php 195)
This is a MUST-ORDER! I never knew that this simple looking quesadillas would taste soooooooo good! If I have to rave about Cafe Capreal, it must be their chicken quesadillas! I’m not sure what the secret is but I believe that every part of this dish was made excellently. The mixture of onions and tomatoes, the chicken inside, the sauce on top of the quesadillas and the overall taste was just perfect!
- Grilled Porkchop (Php 195)
While I was able to take a bite of Cafe Capreal’s creations, I also tried out one of their main dishes. This was highly recommended by the waiter. I must say, not all restaurants can make good grilled pork chops. Only a few can make tender, flavorful pork chops. I was pretty wary whenever I try a new one as I did with Cafe Capreal’s version.
Fortunately, I really liked the grilled pork chops I ordered! It was tender and very flavorful. I wasn’t able to see any blood (which is good as I’m so afraid of blood in cooked meat!). Even though I have a full schedule of foodie appointments for the rest of the day, I still finished the grilled pork chops. It’s proof enough that I enjoyed eating it right?
So there, I’ve finally tried out Cafe Capreal courtesy of my friend Ane 🙂 If there’s anything that I would be craving for, that would be the chicken quesadillas. I might go back just because of that dish. Perfectly done by the chef. Unforgettable!
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Cafe Capreal
87 Maria Clara st., near cor banawe st.,, 1110 Quezon City, Philippines
(02) 701-4563
SugarLeaf
Posted by Rochelle Sy Chua On September 9, 2011
I’ve shared a few days back about SugarLeaf’s Organic All You Can but you have to know that there’s so much more about the restaurant than their all-organic salad. In this post, you’ll see the other products we tried out at SugarLeaf.
SugarLeaf promises us delicious, detoxifying, energizing and healthy food. I wonder why they named their restaurant as SugarLeaf. Apparently, Sugarleaf pertains to a plant name stevia, whose leaves has a sweetening capability. Stevia is regarded as totally safe, has anti-oxidant properties, zero calories and doesn’t affect blood sugar levels.
According to the owners, Sugarleaf symbolizes sweetness, happy thoughts and feelings linked with healthy living and organic lifestyle. I must agree as after we tried all the yummy food at SugarLeaf, I was a happy foodie 🙂
SugarLeaf’s tagline is ‘foods that nourish’. Living up to that goal, Sugarleaf includes a mini-store which features Healthy Picks where they sell locally-sourced organic produce (vegetables, herbs and fruits) from the LaTOP (La Trinidad Organic Practitioners) Multi-purpose Cooperative farmers. As I mentioned in my previous post, the products has been approved by OCCP (Organic Certification Council of the Philippines) to be all-organic.
Here are the reasons why SugarLeaf think we should buy organic LaTOP products:
- Organic produce are grown and handled according to strict procedures and standards
- Organic produce are more nutritious and tasty
- Produce are free from pesticide residues, growth promoters, genetically modified materials and synthetic chemicals
- Organic produce has more health benefits and reduces health risks such as cancer
- Organic farming protects the environment and enhances biodiversity
- Organic products provides livelihood for marginalised farm families
- LaTOP vegetables, with proper handling, have longer shelf-lives
The owners noticed that most organic-produce are only available at weekend markets. So they decided to have them in Sugarleaf for us to get access to those healthy fruits, vegetables and herbs every single day.
However, it’s not only the vegetables that SugarLeaf offers. The restaurant and mini store also offers a wide variety of natural, organically produced goods. Products like free-range chicken, eggs, pork, kambucha, carabao and cow’s milk, organic highland coffee and rice, natural sweeteners, home-made dips and dressings, air-dried tea, organic eggs, kefir milk and yogurt
Who wouldn’t want to eat the food prepared by SugarLeaf using the products they sell? We surely didn’t! So we tried out some for lunch last saturday. I didn’t feel guilty at all as I knew that whatever we had eaten were all good for our health.
- Liver Cleanse Healing Juice (Php 100)
This liver cleanse juice is one of the top 2 best selling healing juices that is available in SugarLeaf menu. It’s a combination of pineapple, carrot, beet root and lime. Oh, it does taste good! A must order. If I may suggest, you can opt not to have the beet root in the mixture as it tasted so much better without it hehehe 😛 Don’t worry as we can choose any combination we like for our all vegan juice.
- Detox Healing Juice (Php 100)
The other bestseller is the detox healing juice. It’s a combination of apple, grapefruit, watermelon and ginger. As they say, detoxification is very important as it’s a way for us to remove toxic substances in our body. You have nothing to worry as the juice tasted good. Instead of drinking so much artificial juices, having SugarLeaf’s healing juices is the way to go.
- Organic All You Can (Php 400)
Do I need to say more? Check out my full review of this awesome eat all you can organic salad (with complimentary bowl of SugarLeaf’s soup of the day).
- Good Kefir Smoothie (Php 100)
Goody Kefir is considered the emperor of yoghurt. With the long list of health benefits, we can never go wrong with this drink. You see, Kefir is a probiotic preparation that includes 40 different species of GOOD bacteria. I must admit I’m not a fan of yogurt. However, I’ve started to embrace it as chefs has been making the yoghurt yummier. Just like this pinacolada flavor that we ordered in SugarLeaf. It’s a combination of kefir, pineapple and coconut.
I was offered coconut sugar if I didn’t like the bitter taste of Kefir. Lo and behold, it made the drink sweeter and I ended up liking it! Whee!
Can’t get enough of Kefir? SugarLeaf sells it too! Flavors available are mango, strawberry, banana, vanilla and plain kefir.
- Turkey Waldorf (Php 180)
I was totally surprised with the presentation of this Turkey Waldorf. I’m not fond of sandwiches so my friend had this. I did taste the sandwich though. I must say that the Turkey Waldofr which is a classic salad in a sandwich looked and tasted so nutricious! The delish sandwich is made of turkey, red apple, celery, toasted cashew nuts dressed with kefir-nutmeg-mayo and served in raisin-cinnamon bagel. Whew! See how the recipe was made in so much detail. Would you believe that one of the owners. Gina Yambot, who created most of the recipes in Sugarleaf was self-taught? She didn’t even go to a professional school but her creations are so up there!
Organic products for sale, organic food creations available for dine in PLUS workshops covering various topics about healthy eating — those three things are being offered at SugarLeaf at decent prices. Such a small price for taking care of our body and well-being.
Thanks to the owners Angelo Songco, Jeren Lorenzo, Gina Yambot and Rman Lorenzo for putting up SugarLeaf. I know the San Juan branch is still new since it just opened last February 2011. I do really hope they expand soon as I want to have more of SugarLeaf.
I had such a great time and for the first time, I didn’t feel guilty having eaten so much food! My friend even bought several products home. We also had a great experience to share with you. I have this blog as medium. So here’s my advice: If you want to be really healthy, then you should try out SugarLeaf. You’ll love it!
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SugarLeaf
G/F Health Cube Building, 226 Wilson Street, West Greenhills, San Juan, Metro Manila, Philippines 1502
(02) 385-0387