ROMULO CAFE

3.75 out of 5 stars

Romulo Café is a relatively new restaurant which opened late last year along with good company near its streets: A Taste of LA, Zuchinnni’s and Katre. The architecture is cool, clean, chic and predominantly white, all thanks to the skills of famed designer Ivy Almario. Her husband, Yong Nievas (of the former Salumeria, thanks Noni) is the proprietor of this establishment, which serves Filipino comfort food, the name of this place coming from the grandfather’s surname. Admittedly, you can’t really tell that it’s Filipino food that they’re serving since the place is a little too modern. The only trace of Filipino art is a floor-to-ceiling poster of the poem “I am Filipino” halfway up the stairs.

Interiors

"I am Filipino" poem

Exteriors

The menu is brief, but put-together, consisting of only two pages worth of Filipino food with a modern twist. Even if their specialty is the Boneless Crispy Pata Binangoonan (PhP 595) (which I shall try on my next visit), it was only Martin and I, and we weren’t that hungry to eat something fit for 4. So we settled with the Flying Tilapia with 3 Sauces (290 PHP), Honey-Garlic Pork Spareribs (235 PhP) and the Pinoy Nachos (75 PhP) as our appetizer.

The nachos looked better than it tasted. It was kamote and taro chips drizzled with melted kesong puti, keso de bola and tomato. When we ate it, all we tasted were taro chips. The queso de bola sauce was surprisingly bland since queso de bola is normally salty and piquant, and the kesong puti was sparse, with only around 5 small cubes of tomatoes. Fortunately, the main dishes were tastier than the appetizer.

Pinoy Nachos (75 PhP)

The fried tilapia came with three types of sauces: sweet chili garlic sauce, honey bagoong and pickled ampalaya & soy vinegar. We left the chili garlic sauce alone, as Martin preferred the honey bagoong, liking bagoong to begin with. I preferred the third sauce of pickled ampalaya and soy vinegar. As much as it sounds unappetizing, it was pretty tasty and reminded me of a soy-based dipping sauce that Chinese restaurants serve.

Flying Tilapia with 3 Sauces (290 PHP)

The honey-garlic pork spareribs was also delightful. Contrary to the Pinoy nachos, this dish tasted better than it looks. The boneless pork ribs were simply placed in a white bowl. What brought it to a different level was their secret honey garlic sauce, which gave a tangy sweetness to the meat. Thankfully, this also didn’t seem too high on fat since the transparent sauce around it came from sticky honey, and not from oil-based sauces like adobo.

Honey-Garlic Pork Spareribs (235 PhP)

All in all, this resto has clean, no-frills comfort food, with an ambience perfect for barkada gatherings or quiet, intimate dinners. Check out this place for a new dining facet in Tomas Morato. Oh, and props to foodie Noni Mercado for giving me first dibs on this resto lead several months ago!

Menu below. Click to magnify.









Romulo Cafe
Scout Tuason cor. Sct. Dr. Lazcano
Quezon City, Metro Manila
(02) 332-7275
Su, M, T, W, Th, F, Sa: 11:00 am - 3:00 pm

ZENSHO

4 out of 5 stars

Zensho is a decade year old, opened in 1999 and owned by Alan Acosta who used to be a regular customer of Kimpura. Wanting to put up his own restaurant, he hired some of the regular cooks from that establishment to put up Zensho. I guess one of the things that have made Zensho so popular is their unique “Eat-all-you-can” promos where customers order their dishes a la carte, but still have unlimited Japanese food for only 595 PhP. It’s cheaper during lunch where it’s only 495 PhP. So far, this is the only restaurant I know within the whole of Metro Manila that does “eat-all-you-can a la carte style” rather than an "eat-all-you-can" buffet.

Their “Eat-all-you-can” menu is practically complete, divided into: Appetizers, Zensho’s house specialties, Soup, Robotayaki, Teppanyaki, Salad, Tempura, Menrui (Noodles), Nabemono (Shabu-Shabu), Sashimi, Sushi and Yakimeshi. Make sure you don’t eat more than you can chew, as any leftovers would be double the charge.

Interiors

We ordered all the dishes a Pinoy would usually get in a Japanese restaurant: sashimi, sushi, tempura, kakaige, oyster motoyake (baked oysters), cuttlefish teppanyaki, tofu steak teppanyaki. mixed fried rice, steak teppanyaki, lamb chops teppanyaki, yakiniku (Beef barbecue) and yakitori (Chicken barbecue). Whew! To think we were only two! ☺

Assorted Sushi and Sashimi

Steak Teppanyaki (front) and Lamb Chops Teppanyaki (back)

Mixed Fried Rice and Miso Shirin Soup

Oyster Motoyaki

Ebi Tempura and Kakiage

Yakiniku (Beef Robatayaki)

Yakitori (Chicken Robatayaki)

Tofu Steak Teppanyaki

We wolfed down everything, and were very satisfied with what we got: The steak, even if it was local, was succulent and tender; the lamb was also cut into cubes and tasted just as great; the yakitori barbecue literally melted into your mouth once you bite into the skewered meat slathered in sweet teriyaki sauce; and the baked oysters stood true to its house specialty category, as it was fresh and loaded with cream and butter, perfect for slurping the sauce off its shell. I even loved the four season shake where the fruits were fresh and not concentrate.

yummy Four Seasons from fresh fruits

The tempura and kakaige were pretty average. The tofu steak was a little too sweet for our taste, and the cuttlefish somewhat fishy. But this was just a minor glitch to the well-oiled machine that this restaurant is, as everything else were exceptional, especially the service and promptness of our orders. For instance, the staff were kind enough to charge my laptop in the most convenient outlet, and they were very enthusiastic with our inquiries. They were also considerate to keep the teppanyaki griddle heated so that the dishes that laid there remain heated while we were eating. Our entire order came within a span of ten minutes, and we never had to ask the waiter to refill our water glasses when it emptied out. Finally, this place is also a blessing for smokers who can do so inside, as they keep all of the exhaust of the griddles open so that it would not annoy non-smokers.

Allan cooking fried rice at the teppanyaki griddle...
great service!

This “eat-all-you-can a la carte style” has remained unchanged for over six years and has remained popular for the simple reason that it’s the best bang for your buck in terms of its category, a mile away from Saisaki or its other contemporaries. I’ve eaten here more than a handful of times, and each of my visits here never disappoint. The ingredients are fresh, including the sashimi, the service is beyond reproach and the place is clean and comfortable. Apart from the 4 teppanyaki tables, there are also 3 private teppanyaki rooms perfect for meetings or get-togethers. So if you’re looking for a safe bet to take your family, barkada or a hungry loved one (like in my case, haha!) to dine in, Zensho’s the place to be where as they say, “We’ll cook it fresh as you order.”

Menu of the "Eat-all-you-can a la carte" below. Click to magnify.













Zensho
168 Tomas Morato Ave., South Triangle
Quezon City, Metro Manila

(02) 929-1069
Su, M, T, W, Th, F, Sa: 11:00 am - 2:30 pm
Su, M, T, W, Th, F, Sa: 6:00 pm - 10:30 pm

ZUCCHINI'S

4.5 out of 5 stars

Zucchini's has transferred from the main thoroughfare of Timog Avenue to the quieter corner lot on Scout Tuazon. I have never been to the new restaurant, and being that the last time I've eaten there was when it was still in Timog, I was raring to try out their new location with my foodie friend Noni.

Upon entering, you're greeted with a big wooden wine rack centerpiece. Passing through this is a cozy but elegant room which can seat 40 people comfortably. On the far end wall are comfy banquet sofas, with themed artworks for sale hanging above them. There is also a separate air conditioned room for smokers in the opposite end. And unlike some other establishments, their ionzers work perfectly, so you don't smell the smoke even if the room is enclosed. We were unfortunate to eat here when there was a hurricane, so when we used the latter room post-mealtime, parts of it were dripping water.

Noni and I started with an appetizer, then he got a pasta for himself while I had lamb as main. We were nibbling on our freebie dinner rolls, while raving about their cutlery, oil/vinegar dispensers and pepper mill. Imagine, a pepper mill that can carry a year's supply of peppercorn, it's that big! Or how about an oil dispenser that carries balsamic vinegar at the same time? Table pieces like these can certainly carry a conversation, but of course Noni and I also caught up with a lot of things since we haven't met up in a while.

Bread Rolls

Oil and Vinegar Dispenser-in-One! HUGE Pepper Mill

We started with a Smoked Salmon and Mascarpone Terrine with cranberry-Port wine vinaigrette and apple-pecan salad (375 PhP). Terrine is basically a forced meatloaf cooked in a terracotta dish called terrine, where it is heated, pressed then cooled, with the end result forming a coat of jelly on top. In so many words, it is an extravagant cold meatloaf, usually popular with most high-end restaurants. To be honest, I wasn't fond of terrine in almost all of the times I've tried it. I remember my last terrine disaster was in Red, where I got a lobster terrine, and it tasted so fishy and was surprisingly sour. But this time, Noni just asked me salmon or carpaccio, and I answered salmon not knowing it'd be in a terrine since I didn't bother checking. If I knew otherwise, I wouldn't have ordered it. Thank God Noni didn't tell me, because when the appetizer with salad came to us, it was very, very delicious! The lettuce, apple-pecan as well as the terrine were all separated, with the vinaigrette tying them together as it was drizzled all over the plate. Each of them separately, as well as together, tasted so good. And the different ingredients bounced off one another perfectly. The salmon tasted even creamier with the mascarpone; the apples' sweetness was toned down with its creamy white sauce and pecans; the salad could stand on its own as it was encircled by peppers, olives and cherry tomatoes; and the cranberry-wine sauce gave the salmon a new taste to travel apart from being savory and creamy. Moreover, it was presented so beautifully. My only complaint was that I wish they gave a more generous slice of the terrine, haha!

Smoked Salmon and Mascarpone Terrine

Noni got the Tagliatelle Lobster and Gorgonzola (575 PhP). It's sauteed Pacific lobster in tomato basil cream sauce and gorgonzola cheese. Tagliatelle has the dimensions of a fettuccine, though I think it is a little thinner and thicker. The sauce was so rich, even if it looked delicate. I liked the fact that they loaded it with gorgonzola, so much so that I couldn't even taste the tomato component anymore! At least they weren't skimping on the ingredients. And the lobster...? I mean, how could I say anything wrong with lobster? This pasta is a winner....and I think it could even fit for two!

Tagliatelle Lobster and Gorgonzola

I got the Australian Lamb Chops (990 PhP), with a siding of mashed potatoes as well as the Minted Red Wine sauce and Bearnaise sauce. Bearnaise is basically egg yolk and butter reduced with vinegar. So I was thinking that was probably better than the Minted Red Wine Sauce because it was fattier than the latter. But the waiter's recommendation was correct. The Minted Red Wine Sauce paired better with the Lamb Chops. I was apprehensive about mixing mint with red wine, but it turns out that the mint flavor was very mild and was only there to round off the aftertaste of the lamb. My lamb was succulent and was grilled perfectly. It wasn't so tender, though, that it fell off the bone. By far, the best lamb I've EVER tasted was in Aresi, Subic (review to come). But still, this one tied for a good second or third, along with the likes of Gourmand. My dish also had a generous helping of vegetables and mashed potatoes. I was so full that I didn't even get to eat any of the sidings. I certainly took pictures of it, though, since the presentation was excellent and very creative. There was even a potato slice that was branded with a "Zucchini's" in the center of the plate containing the mashed potatoes.

Australian Lamb Chops

Noni and I were so full that we didn't even bother with dessert. We just sat back and talked some more as our friend Marco followed for some cigarettes and green iced tea at a neighboring bakery. What a great way to eat through summer.... No stress, delicious food, intense conversations and adventurous foodie friends to dine with!

If you're ever in the Tomas Morato area, this is certainly one of the top food destinations to eat in. In all the years it has remained open, it has consistently served good food and the staff is very accommodating. No wonder it has kept a solid reputation among food lovers, to the point that most do not even write about it because it is painfully obvious that it's a great restaurant. So why am I writing about this? It's to urge the handful of you out there who haven't tried it yet to come here already! Haha!

Zucchini's
#20 Scout Tuason cor. Scout Castor
Quezon City, Metro Manila
(02) 376-5896

Su, M, T, W, Th, F, Sa: 11:00 am - 3:00 pm
Su, M, T, W, Th, F, Sa: 6:00 pm - 11:00 pm

KATRE

4 out of 5 stars

There are only a few restaurants that come into mind when dining in Tomas Morato area: Uno, Fleur de Lys, A Taste of LA, Zucchini’s or Katre. The rest are just a confusing mix of fast food fads and mid-priced fares serving unspectacular food in gigantic portions.

A good friend of mine, Anya, flew home for a holiday hiatus from her stint in Kent State, Ohio. Since I usually end up recommending where we eat for my friends, I suggested that we (meaning Reia, Anya, Paolo and I) eat in Katre, a Mediterranean fusion restaurant as they call themselves (or Mediterranean fused with Filipino sensibilities, as I personally think so). We were all coming from the north anyway (La Vista, Katipunan, ABS-CBN), so Tomas Morato would be an agreeable compromise.

Katre would be hard to find coming from the Scout’s Circle because it’s hidden by big restos that flank the main road of Tomas. Katre isn’t really in Tomas, you see, though a lot just say it that way in order to make things easier. It’s really found in a small street/ “eskinita” called Dr. Lazcano, that is perpendicular to Tomas Morato road. Nevertheless, its street is near Alfredo's or it's the street right after (if you took the E. Rodriguez road) or before (if you're from Scout's Circle) taking the turn to A Taste of LA (review to come!)

Katre almost looks unrecognizable before its renovation. Before, it was only this one-floor restaurant, with subtly ornate furniture, very cozy and dimly lit. Imagine being in the Orient Express in the early 1900s, and you could imagine being in the old Katre --- including the dimensions! (it was long and narrow)

Fast forward to today, and it’s a refurbished white space, keeping up with the trend of modern minimalism. Yet with the stark white space, it maintains its warmth by having country or native furniture here and there, wooden floorboards as well as flowers and candles strewn on the tables.

This is definitely fine dining, and I absolutely approve of their linen napkins, tablecloths and chilled glasses. None of those avant-garde paper tablecloths, odd-shaped utensils and other surprises. And it’s a wonder how its location several kilometers away from the more busy Ortigas or Makati could do wonders to the price! Expect to shell out on average 300 pesos for a main course….not bad! Don’t think its quality would suffer, though. It rivals any good Makati restaurant, yet without its snootiness. Feel free to let down your hair and dress down to smart casual.

Pao and Anya started with soup, Cream of wild Mushroom and Seafood Bisque respectively. I got a salad of grapes, capers and Kalamata olives in bleu cheese. Pao’s soup was fine, though it was a little bland. Anya’s was very tasty, with added yogurt drizzled on top. My salad was delicious, tossed just the way I like it, where the dressing just coats the leaves and doesn't drown them down. The ingredients were fresh, and there was a generous amount of shaved Parmesan, which I scooped off with Pao's bread that accompanied his soup :) My only complaint was that there was too much oil rather than balsamic vinegar in the vinaigrette.

Cream of Wild Mushroom Soup served with Tortilla Crisp,
Tomato Brunoise, Parmesan and Parsley (180 Php)

brunoise is just a fine cut or dice, making the vegetables almost look like confetti

Seafood Bisque with Crab Meat,
garnished with a dollop of Yogurt and Scallions (195 Php)

Field Green Salad with Grapes, Capers and Kalamata Olives served with Balsamic Vinaigrette and Bleu Cheese (180 PhP)

The main courses were also a sight to behold, looking like edible skyscrapers. My only problem with them was that the plating looked alike, most using caramelized onions, green peas and parsley as garnish, and the same red and green sauces on the side (check out the pictures below). Otherwise, everyone was raving about their food, and we didn't even bother to talk while we were relishing each bite.

Grilled Mahi-Mahi with Calico Scallops
sauteed in garlic, olive oil, tomatoes, capers and bell peppers (358 PhP)

Calico scallops are small, less expensive and more numerous than bay scallops, and are cooked by steaming and aren't shucked by hand.

Seared Tuna served with Tuna Ceviche and Wasabi-Beets Puree
served with Squid Ink Risotto (315 PhP)

Ceviche is a French dish of usually fish marinaded raw in an acidic liquid, or alcohol, which chemically 'cooks' the fish, much like our local "kilawin." Anya said her tuna was good, perfectly seared on the outside, and tender pink on the inside.

Barbecued Spareribs with Fennel, Cinnamon and
Star Anise Essence, served with garlic rice (290 PhP)

Star anise is a spice that is star-shaped and is licorice-flavored. Pao had this dish, and as much as everyone were praising their dishes to the high heavens, he thought this dish was just "alright." It wasn't as good as he expected (or read off the menu), but he said it was still good enough for him to go back here and try a different dish.

Navarin of Lamb with Couscous Pilaf, flavored with
Bell Peppers and a variety of Morrocan Spices (395 PhP)

Navarin is a French term for a stew of lamb with root vegetables or generally carrots, turnips and onions. The lamb was quite delicious, being fork-tender with the couscous also not being too dry. However, they could improve on the lamb by adding more stew juices, especially since the couscous absorb a lot of sauces beautifully.

All in all, Katre is a wonderful restaurant to go to whether as a first-timer or as a regular. They constantly have new dishes, the service is courteous and prompt, and most of all, the flavor of the food alone will make you want to go back... One thing's for sure, they certainly didn't sacrifice the taste even if their prices are more reasonable than others. And because of this, Katre makes a good alternative to those restos far away in the Makati traffic.

The menu is quite long, but I just took a picture of mostly entrees.
click to magnify. Menu - Meat and Seafood

click to magnify. Menu - pasta, sandwiches and meats


Katre Restaurant
103 Dr. Lascano St.,
Brgy. Laging Handa
Quezon City
373-4705
Su, T, W, Th, F, Sa: 12:00 pm - 2:00 pm
Su, T, W, Th, F, Sa: 6:00 pm - 10:00 pm

*Be sure to reserve before dining.

OMAKASE

4 out of 5 stars

Japanese with a twist

I learned about this through my best friend foodie-in-crime Bernice, who will not give up her search for the perfect foie gras and/or peking duck *wink, wink.* Omakase is a quaint restaurant tucked in the same corner as Pizza Hut right before entering Eastwood. This is a must-go for adventurous eaters! Their menu includes the typical tempura or California maki, but I suggest you toss these down the drain and go for their specialty fusion dishes. For sushi, I almost always order the “American Dream,” though I’ve uselessly tried convincing myself to order other appetizers. It’s deep-fried sushi with kani, salmon and cream cheese; trust me, you won’t regret ordering this bite of heaven! Another good bet is their “Jurrassic,” which is an inside out maki of ebi tempura, kani, ebiko, and salmon skin. Being bold as they are, their dips are not just your plain soy sauce, but kabayaki (viscous dark brown Japanese sauce, which accompanies other vianda like gindara or eel) with Japanese mayo and wasabi for that kick. If you’re into raw food (which I am unfortunately not), my friends have also raved about their spicy tuna salad.

For viands, I suggest the “Seafood Dumpling” – all kinds of seafood, wrapped in nori then deep-fried in tempura batter, slathered in the same kabayaki-mayo sauce. It almost tastes like their specialty maki since they use the same dip, but the crunch and cooked seafood pairs excellently with plain Japanese rice. Their chicken teppanyaki is also excellent --- and this is probably the few “normal” Japanese dishes that one should order, being that their ebi tempura etc. were below average --- as well as the “tofu steak,” with big chunks of them wrapped in beef.

For dessert, one should try their “tempura ice cream” at least once, even for the sheer thrill of eating something for the first time. Their cold tea beverages are quenchingly yummy, too!

Around 300 per meal
no reservation necessary, except for weekend lunches where it gets packed
Unit 207, Intrepid Plaza
E. Rodriguez Ave.,Libis
4370075 (delivers)
Su, M, T, W, Th, F, Sa: 11:30 am - 2:30 pm
Su, M, T, W, Th, F, Sa: 5:30 pm - 10:00 pm

other branches:

Omakase, Tomas Morato
Scout Rallo corner Tomas Morato
Quezon City, Metro Manila
(02) 412-0002

Omakase, Alabang
Casa Susana, ATC, Alabang Commercial Corp.
Muntinlupa City, Metro Manila
(02) 771-1443 (delivers)

Su, M, T, W, Th, F, Sa: 11:00 am - 2:30 pm
Su, M, T, W, Th, F, Sa: 5:30 pm - 10:00 pm