My Top Picks at The Ultimate Taste Test 7.0 Mercato Centrale

Last November 17, 2011 Mercato Centrale at Bonifacio Global City, has once again proved that it is the mecca of anything good, delicious, and awesome when the seventh serving of Our Awesome Planet’s The Ultimate Taste Test 7.0 was held at the venue.

Having attended the Ultimate Taste Test 6.0 at Rockwell, I thought that I’ll be ready to face yet another ultimate food tasting, but Ultimate Taste Test never fails to overwhelm me.  Yes, food were given on food taste portion, but if you sum up everything that the merchants fed the foodies, it was indeed hefty.  I was able to try all the food that the 50+ merchants served during the UTT 6, and I was able to do the same during the UTT 7.  I am hardcore that way.

According to Anton Diaz of Our Awesome Planet who’s the genius behind Ultimate Taste Test Events, the recent UTT was conducted especially for the Christmas season.  Food merchants offered their food which can be served during the holiday and/or can be purchased for gift giving purposes.  True enough, there are some food that I am keeping an eye on because I know it’ll be perfect for my Christmas gift list.

Geicks! brings Rodillas Yema Cake to Manila

The Rodillas Yema Cake which originates from Rodillas Restaurant in Tayabas Quezon used to be a distant gastronomical tease in my book, until GEICKS! Cakes bring it here in Manila together with Rodillas Caramel Cake.

Yema filling sandwiched in between soft and fluffy chiffon cake smothered with yema cream which stands as its icing, sprinkled with generous grated cheese.  A combination of two different tastes from each side of the pole.  Sweet and salty.  Matrimony of two flavors meant to oppose yet complement as it flirted with each other while seducing one’s palate.

The apparent mark of a beautiful mess indicating the yema custard’s will to slowly drip and hold on at the same time  as it cover the chiffon was very inviting that it would be impossible not to lick when you get your hands on it.  One may fear a death by sugar load but the salty component of the cheese is your saving grace.

Simply Pie by Gail Ang

When I first tasted Simply Pie’s mini quiches during the Best Food Forward Summer Food Fair early this year, I was smitten by it.  During Lori Baltazar’s Dessert Comes First 6th year anniversary, I yielded into the cute mini quiches that shyly beckon in one corner, yearning to be savored again.  By the time that I am already frequenting Mercato Centrale and other food fairs, I let myself be swayed by the wave of gastronomical urge to be captured by these little yet delectably enticing creations of home baker, Gail Ang.

Simply Pie may be cleverly named through play of words, but its pies and quiches are anything but simple.  Crafted through combination of passion, God-given talent, and the best ingredients available, Simply Pie is one of those that I can highly recommend for foodies and non-foodies alike who are in search of great tasting quiche and pies.

USPB and USDA Thanksgiving Dinner at Restaurant 9501 with Chef Myrna Segismundo

Of all the many things that I am thankful for this year, the opportunity to learn new things has always been on top of my list.  Recently, new found knowledge about the endless culinary possibilities of US Potatoes unfold right before my very eye.  The thanksgiving dinner hosted by the United States Potato Board (USPB) and United States Department of Agriculture (USDA) at Restaurant 9501 was not just a gastronomical experience, but a learning opportunity as well.

With the use of US Frozen Potatoes, Restaurant 9501’s Chef Myrna Segismundo showcased original and off-the-menu recipes which everyone feasted on during the thanksgiving dinner.  It was amazing how Chef Myrna’s creativity and passion strengthen her exploration of versatility in creating wonderful dishes with US Frozen Potatoes as the integral ingredient. 

Breakfast Buffet at Pan Pacific Manila Hotel

I have mentioned in my previous post about our stay at Pan Pacific Hotel Manila that the wonders of our experience weren’t just confined within the corners of our room.  While I had the grandest time relaxing in our room, the best thing that really left a mark on me was our dining experiences.

The morning after the night I spent sleeping like a baby in our room, we were greeted with an awesome breakfast buffet waiting for us at the Pan Pacific Lounge 21st floor of the hotel.  Wide variety of food which wasn’t just limited to the usual breakfast dishes was spread at the buffet table while guests were busy loading up to face a great day ahead.