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Gold Toe

A mysterious package arrived in the mail last week – it was an unlabelled gift. I haven’t waited to open presents on Christmas morning for a long time now (because I am a typical Scrooge) so naturally, I was curious.

Gold Toe
Even Peggy was curious! In the box, was a big personalized Christmas sock with 12 more socks inside. Thanks Gold Toe!

Gold Toe
The socks they sent me were all from their Elements line which is 70% more eco-friendly than most socks in terms of production. I don’t know how they tally the stats but that sounds pretty cool to me. Usually when Gold Toe comes to mind, I think of sports socks – it’s nice to see that they have all these different designs now. I’m usually drawn to striped socks so these were my favorite in the bundle.

Gold Toe
The package label boasts all the perks so there’s this thing called Tencel mixed in the fabric that keeps the socks high-tech. Gold Toe Elements socks are anti-bacterial, they manage moisture, prevent bacteria and are naturally cooling.

Really sweet of them to send something my way this Christmas! Thanks Celina and the rest of Gold Toe. 🙂

If you’ve been my friend for a while, you’ll know I’m crazy about milk. This is not a paid advertisement. I just am. When I travel, I always hit 7-11 to sample the local dairy. This is how I know Bangkok serves Yakult in 1L bottles. This is how I know Japan’s dairy can be both light and so creamy. Spain’s Cacaolat and Hong Kong’s Kowloon Dairy made me realize that milk tastes better when served in a glass bottle (vs the typical carton). So yeah, enough of that.

Cocio
Cocio is here and it’s nothing short of amazing. It’s an old favorite from Denmark, may well be the best chocolate milk in the world and by an unbelievable stroke of luck, it’s available in the Philippines.

What I like about Cocio is its simplicity. They use just 3 ingredients: sugar, milk and cacao. There aren’t any additives so everything sinks to the bottom and you have to shake it well. I don’t like mixing and shaking stuff so to me, the gratification is delayed yet well deserved.

Cocio
There are two variants: Classic and Dark. I’m particularly fond of the Classic for its balance. It’s light, creamy and I can drink 3 in one go if I’m feeling really fat. It’s not overpoweringly sweet yet the cacao still stands out which is what I love about it.

Cocio
At the launch, they said the Dark variant was exclusive to the Philippines. If you’re looking for a bold, full chocolate taste, this is the one for you.

Cocio
Out of curiosity, I tried mixing the Classic and Dark and heating it up. Something light and subdued melted in with bam in your face chocolate and I was sold. I dub thee The Clark and I suggest you try it this way. Double best.

For all interested readers, Cocio should be everywhere by now. Some friends of mine have spotted it already in Family Mart and Landmark for starters and the rest should follow suit.

Cocio
Thanks to Jiv and the kind folks over at GeiserMaclang for inviting me to the launch. Non-required reading but here’s what the folks at Vice Munchies had to say about Cocio too.

Cocio
Have you tried Cocio yet? If you have, which do you like better? Or are you weird like me and prefer the made-up Clark?

Dotonburi Sushi
I’ll be posting a lot of backlog from my last Osaka trip so this is just a heads up. I get a lot of messages from family and friends asking me what my favorite Osaka food finds are so I thought it’d be convenient to just post them all here for everyone to see.

Dotonburi Sushi
I have no idea what this restaurant is called but we found it when as we were walking around Dotonburi for brunch. It was a brightly lit take-out sushi and sashimi joint where all the fish is freshly packed and refrigerated, just like in the grocery aisles. What sets this place apart from a grocery is that there are stools and high tables on one side where diners who buy their fish can dine. The tables have soy sauce, tissue and chopsticks and the place sells drinks as well.

Dotonburi Sushi
It’s a pay at the counter kind of place. I can’t say it’s a restaurant cause it’s a lot more like a deli with rows and rows of pre-packed sushi and sashimi.

Dotonburi Sushi
There was even a booth where they were selling fresh and grilled oysters for ¥400 a piece.

Dotonburi Sushi
We had grilled oysters topped with soy sauce, butter and lemon.

Dotonburi Sushi
Then we looked through the different rows of fish and picked out the stuff we wanted to try. There was a wide array of sorts, from the affordable to premium.

Dotonburi Sushi

Dotonburi Sushi
I was happy to see fresh slabs of otoro in the mix. It’s the fattiest best part of any tuna and comes straight from the belly. It’s usually pricey but in this fine establishment, Otoro Sashimi was ¥1500 which at Php 550 is affordable.

Dotonburi Sushi
Of course, I ordered it. After paying, you can have it sliced by any of the chefs on-hand. If they’re not prepping stuff for customers, you’ll find them slicing and packing more fish and putting them in more take-out containers.

Dotonburi Sushi
Sake Nigiri and Rolls for ¥500 / Unagi Nigiri for ¥200 / Tamago for ¥100

Dotonburi Sushi
Look at the stripes on the salmon slabs, absolutely gorgeous. Tasted great and fresh as ever.

Dotonburi Sushi
The Otoro was served with hot, seafood miso soup with baby clams. It was the best sashmi I ever tasted. It melts in your mouth just like butter and it’s rich, creamy and just such a dream to eat. I savored every second I had it in my mouth. It’s best eaten with your eyes closed.

Dotonburi Sushi
We also saw that they were filleting a huge tuna by the time we were done eating. It’s some sort of tourist attraction there. There are guys gutting and cutting this huge fish and showing the different parts of meat inside.

Maybe you’ll all laugh at me when I say this was one of the best sushi/sashimi meals I had in my life. Never cared much for ambience and I find that the most unassuming places end up surprising you. What makes this place so special to me is how fresh everything is and the quality of the products and the prices all just don’t add up! It’s too good to be this cheap but I’m glad. Thank you Japan for going above and beyond my expectations every single meal.

I wrapped a commercial project today and it felt great! Had the final edit today with both client and agency and it all went smooth sailing. Yep, there aren’t really any holidays in my line of work. I’m babbling here cause I’m excited for it and it’ll be out on Monday so watch out for it since I’ll be flooding my online space.

Not too related but when I got home from a relatively long day (for a holiday) of work, my mom asked if I wanted to join her for a trip to Megamall. All things considered, I thought the timing was great and there’d be no traffic getting there and I was right.

Ooma - Megamall

Ooma Japanese Rice Bar is the second collaboration of Chef Bruce Ricketts with The Moment Group. I sure as hell am glad this place exists because as much as I’d like to practical budget restrictions don’t permit a weekly Mecha Uma visit. Ooma though is the kind of place I’ll find myself in every single time I am in Megamall. So yay.

I couldn’t find a phone number online so they listed us as the 28th diners when we got there around 7:30PM. The place was packed, the seats outside were full and it seemed that everyone was willing to wait. Mom and I did some shopping in the area and went back to claim our seats around 50 minutes later. Good thing I had a merienda worthy of a children’s party at the office so I wasn’t the least bit hungry. We were finally seated at 9PM and I took charge of ordering pretty much everything I was curious about so here it goes.

Ooma - Megamall
I ordered the Corn and Oyster Kakiage (Php 155) cause of all the hype surrounding it. Not much of a corn person (I try not to eat it – ever since I caught The World According to Monsanto) but I absolutely love oysters so I thought this would be a fine balance. I thought wrong. Fried and served with kimchi mayo and nori salt, corn was the majority shareholder of the dish with the teensy oyster as an afterthought. The oyster was really small, somewhat dry and I could barely taste it. The kimchi mayo was really good though but what would save this dish would be some fat juicy oysters.

Ooma - Megamall
Next up was the Spicy Tuna Maki (Php 245). This is something I order whenever I get the chance to. There’s a particular standard I look for when it comes to spicy tuna and Ooma’s was good – tightly packed, generous toppings, a gentle burn from the gojuchang aioli but what I missed were the tempura crumbs. The roll needed a bit more crunch to help it out but otherwise it’s something I’d probably order again after sampling the rest of the rolls.

Ooma - Megamall
The Hamachi and Kani Aburi Maki (P345) was on the sweet side with torched hamachi and teriyaki sauce. It was okay too but it tasted familiar. I think I’ll sample the other rolls before going back to ordering this one.

Ooma - Megamall
The highlight of my night was the Uni Udon (Php 495). My mom and I shared one and we both agreed that we’d get our own orders next time we headed back. The dish consisted of thick and creamy udon noodles fresh uni, shrimp, onion, fresh mushrooms, nori crumbs, scallion and a generous helping of uni cream sauce. So good, it’s not bland the typical cream-based dishes, the nori, uni and combination of everything else helped bring a tasty seafood tang to the plate.

Ooma - Megamall
The Hangar Steak (Php 495) was actually generous for the price. Prepared via sous vide the hangar steak was sliced thinly, served on a bed of sweet potato mash with truffle oil, ponzu butter and baby potato crisps. This would’ve been perfect if the potato crisps weren’t old and makunat by the time it got to us. First bite had the most distinct truffle flavor which was quite nice, meat was mostly tender – sometimes chewy but bearably so. There was a lot going on with this dish (the truffle, the sweet potato, the tartness of the pickle dressing, the bold flavor of the steak) but I liked it.

Ooma - Megamall
Here’s a shot of my lovely mama who was my date tonight. We enjoyed feasting together. Lol yup, what you saw was completely devoured by just two people. Hooray for us!

Ooma - Megamall
Just another shot of the Prom Queen – mixed in with all the sauce and elements tied together. If you only had money to eat one thing here, I suggest you let it be this.

Ooma - Megamall
Just for posterity and general internet logging, here’s my face: pre-food. So yeah, hungry and excited and feeling everything a normal person would feel after waiting the same length as a Holywood blockbuster to get a table for 2 at this restaurant.

Overall, Ooma’s definitely worth the trip to Megamall – near, far, wherever you are. Food’s good and I’d like to think you get what you pay for. Most of the items are unique to Ooma and that’s what’ll make people keep going back and wanting more. I have yet to try the dessert. I wasn’t a fan of the long queue and the long wait but hey timing is everything. If you find yourself with time to spare, preferably a weekday in the middle of the afternoon then go eat there. I’ll be back there too when there aren’t any people to compete with for seats.

Ooma Japanese Rice Bar
3/F SM Mega Fashion Hall
Edsa cor. Julia Vargas Ave.,
Ortigas, Mandaluyong City,
Metro Manila
10AM to 10PM
Ooma Full Menu

TAMBAI
I love BBQ. The simplicity of cooking raw meat over fire and eating off a stick just appeals to me and it’s precisely why I think Tambai is pure genius – the perfect marriage between yakitori and Pinoy barbecue. It was my first time there tonight and I’m definitely going back.

TAMBAI
First thing’s first, I spent about Php 700 without even noticing and that’s a lot for a meal I ate on the street. I eat a lot though so sue me. The menu is as straightforward as it gets. There’s the regular yakitori and its jumbo brother, the laki-tori. Meat prices range from Php 20-40 for the smaller sticks and Php 120-180 for the bigger ones.

TAMBAI
Ventured out with my grade school buddies Gia and Mikee (she took all the photos here) to catch up. It was everyone’s first time which was great cause we all got to experience it together.

TAMBAI
Thought a cold beer would go well with the sticks so I had a bottle of Brew Kettle (Php 45) which is reputed to be the Filipino Hoegarden. I found this to be true. Someone once told me they sold bottles of this in 7-11. They’re not on display so you need to ask for them specifically. Under the table kinda thing.

The first thing I tried when I got there was the US Beef Isaw Yakitori (Php 40). I don’t really like isaw so this was kind of a daring move on my end. Taste-wise it was good but I really couldn’t get over the texture so I had a bite and moved on.

TAMBAI
Since I got back from Korea, I’ve been obsessed with kimchi rice so I order this every chance I get. Tambai’s Kimchi Rice (Php 50) is too good for words. It just hits the spot and that’s all I can say.

TAMBAI
It’s also best paired with the US Beef Short Rib Lakitori (Php 180). When I go back, this is all I’m ordering. This and the kimchi rice. The meat’s tender and well seasoned and it just made me love beef more than I already did. One wasn’t enough so I had two and I don’t regret it one bit.

TAMBAI
I got two more lakitori sticks – the US Chicken Leg (Php 120) and the US Pork (Php 120). Yakitori’s typically chicken so I enjoyed this, being on the more traditional side with the teriyaki glaze. The pork was bland and on the tough side so it’s not something I’d recommend.

It was a random Thursday night when I visited but the place was packed. Head over early or just prepare to eat standing up. Have the US Beef Short Rib paired with the Kimchi Rice and tell me what you think.

Tambai
5779 Felipe Street,
Poblacion, Makati
(Across El Chupacabra, right next to H&J)

Feels weird to write about anything else but food on this space but I’m going to give this a shot. I’ve been wanting to expand the blog a bit more and write about other things (not limited to stuffing my face) so here’s me writing about something else I really love: shoes.

SHOES
If you’ve known me a while or if we’re close, you’d figure out shoes are really my weak spot. I used to be terrible and just mindlessly splurge until I gave myself some rules (I’m only allowed to buy when I’m abroad now). I’m a boring shopper to be honest but I’m probably any marketer’s dream. I’m the kind of person that buys the same thing in different colors. I sure hope writing about this will help me curb my consumerist greed.

SHOES
I only used to wear Adidas for football when I was playing varsity back in college. I’ve always gravitated toward classic styles so I thought the Adidas Gazelle OG would be perfect. I wear gray pants a lot so I don’t know why I bought gray shoes. Either way, I am happy with how this fits and how slim the silhouette is.

SHOES
Gazelle’s are surprisingly comfy despite being thin along the sole. They look good with absolutely anything. You could pair them with pants, shorts, a dress, a suit, whatever and they’d still look cool. That’s why classics are the best pieces – you can dress them up and dress them down.

SHOES
I’ve been preparing for a tennis tournament so apologies to everyone around me but I’ve been really obsessed. Of course I found a way to sneak this in. I went through a lot of tennis shoes, I would just get Nike before but found that they’d break easily. Adidas looked cool – I had the Barricade – but they were just way too heavy. So when I went to Japan, I thought to try on some Asics for a change. Now, I use the Asics PRESTIGELYTE AC and they’re the best tennis shoes I’ve ever owned.

They’re lightweight yet well-padded and the Gel technology makes me feel like I’m walking on clouds even while in the court. AC stands for ALL COURT by the way so whether you play on grass, clay, shell or hard courts, you can use these. There was no break-in period for these guys so I highly recommend Asics to everybody. They have great running shoes too.

If you’re looking for Asics, I know Zalora’s pretty well stocked. They don’t have tennis shoes but for running, futsal or volleyball they have a wide range of different sneaker styles. I’ve got my eye on the Onitsuka Tokuten but it’s a shame they ran out of my size.

Paras Birthday

For Tita Ginger and Tito Dading’s joint birthday celebration, they opted to treat us to a fine home-cooked lunch. Tita Ginger is my mom’s sister and also one of the finest cooks I know. She understands food on a highly technical level and I notice that what she makes is forever evolving. When she calls to tell me she has mastered prime rib, I know we’re all in for a spectacular meal.

Paras Birthday

I got to lunch a bit late so I barely reached the Chili Con Carne for starters. Luckily, my ultimate favorite – Spicy Tuna Sashimi – was there and there was a lot of it to go around. Tita Ginger’s version of this strays a bit from Sugi’s but is just as tasty. It doesn’t have the usual tempura crumbs; the little wonton bowls they come in give its needed crunch.

Paras Birthday

The Green Salad with Candied Walnuts, Fried Onion and Raspberry Vinaigrette looked really good and was. But I didn’t touch it because I was saving precious stomach real estate for steak, spinach au gratin and cake.

Paras Birthday

More sides! Mashed potato, corn on the cob and creamed corn were present. There was also pasta with sundried tomatoes and black bean garlic sauce topped with green onions and Parmeggiano Reggiano.

Paras Birthday

The star of the show was the Prime Rib Au Jus. Lovingly cooked to perfection, I enjoy my steak pink and a wee bit bloody served with the roast’s drippings. Tita Ginger’s steak could rival any restaurant’s and it’s definitely the kind of prime rib you’d be happy to pay for.

Paras Birthday

The crust was nice and tasty – salt, cracked black pepper and garlic perfectly coating the sides of the steak. The beef itself was tender, beautifully marbled and flavorful. I enjoyed eating this so much, savoring every bite.

Paras Birthday

I realize looking back at my photographs from the weekend that I have zero photos of the Spinach Au Gratin. It was so mind-blowingly awesome I just ate it all and forgot I had a camera in the first place. I don’t know about anyone else but I think the perfect siding to a juicy Prime Rib steak is creamed spinach. I told my tita this and even if she hadn’t ever made creamed spinach she said she’d give it a go and came up with this. It was so good. I just don’t know how else to describe it. One of my titos even said he could eat the spinach as is, with rice. If that isn’t convincing enough, I don’t know what is.

Paras Birthday

When we were all full and busy digesting it was time for dessert. There were freshly baked chocolate chip cookies, pomelo slices (the healthy choice) and of course, Tito Dading’s favorite, the San Marcos Cake (Php 700).

Paras Birthday

So funny I forgot I had the San Marcos cake two years ago, Tita Ginger even showed me an old blog entry to prove I did. I had two slices that day just cause it was deceptively light even with the creamy icing.

I really appreciate our family gatherings when someone cooks, we get together and just share a meal at home. I prefer it to eating out just cause everything tastes better and there’s no pressure to rush to leave. Plus, eating at home means you can go back for seconds and maybe even have leftovers for the day after.

Señor Pollo QC
Lets start with the aftermath. I ordered half a roasted chicken, two spicy rice sides, one patatas bravas and lechon asado. I obviously enjoyed this meal as did Kathy.

COLOR GRADING
I was in the Timog area that day because we were color grading the music video I did for Ang Bandang Shirley’s Nakauwi Na. It was the first time I was at Quantum and the whole idea of being in Timog excited me cause it meant I could finally go and try Señor Pollo. Here’s a quick flash photography portrait of what the color grading set-up looks like. The entire act takes a lot of hard work and it’s pretty tedious since you can pretty much manipulate colors in any part of the frame. Imagine, Photoshop in video form.

Señor Pollo QC
I was there since 3PM in the afternoon. We were working straight until the evening until we decided it was time to go look for food at around 10PM. Since I was reading up on Senor Pollo all day, I knew we were safe cause it’d be open til 1AM. Finding the place wasn’t as hard as I thought it’d be, when you’re on Tomas Morato heading straight for the Timog side, Scout Rallos and the F7 building would be on your left. F7 is a nice building with interesting dining choices like Purple Oven and Uncle Moes. The best thing about it? Valet parking. I didn’t avail of this service since there was a lot of space.

Señor Pollo QC
ON TO THE CHICKEN! Kathy and I decided on sharing a Half Order of Roasted Chicken + 2 sides (Php 299). For sides, we picked the Spicy Rice and Patatas Bravas. The chicken itself is served with chimichurri sauce and garlic sauce. We ordered an extra order of Spicy Rice since it was awesome and later found that it was the last batch of rice in the restaurant. Score!

Señor Pollo QC
Oh man, this was heaven. I mean, just look at it. Took my first bite and I was hooked. The chicken was tender and roasted perfectly, that fire roasted flavor was spot-on: hint of sourness from the chimichurri, the creamy garlic sauce and the chicken combined with the spicy rice.

Señor Pollo QC
So. After trying this and liking it so much, I thought I wanted something more. Just a chicken quarter wasn’t enough so I settled on ordering Lechon Asado (Php 200) as well. This was good too but the chicken was way better. I thought the pork was too fatty.

Señor Pollo QC
Aaron and Gen followed shortly and enjoyed their meal as well. Too bad there was no spicy rice left when they arrived.

Señor Pollo QC
We were all happy campers. It was everyone’s first time at Senor Pollo that night.

Señor Pollo QC
Here’s a shot of the menu for reference. Compared to the old reviews I used to read, they seemed to have increased their prices. I can’t complain since they seem to be doing well for themselves. I remember leaving a bit before midnight only to find that they’d already run out of chicken to serve.

Señor Pollo QC
The waiting staff is great too. Knowledgable, polite and just pleasant overall. I drink a lot of water and I really liked how they were sensitive to that cause despite the fact the place was packed, my glass was always full. Can’t wait to be back! Hopefully I find myself in the area soon.

Señor Pollo
F7 Building, Scout Rallos Street,
Tomas Morato, Quezon City
0917-833-1033
Open til 1AM

Kimpura GB5

Every Sunday, I have lunch out with my mom’s side and last weekend we ate at one of my teppanyaki favorites, Kimpura. I just love Japanese food in general so take me anywhere good and I’ll be happy. I won’t be posting prices here because I have no idea how much the meal we had was thanks to my generous grandma.

Kimpura GB5
For starters, we had unagi rolls – grilled eel, teriyaki sauce and sushi rice. Very basic dish done right. I liked that they were generous with the unagi but would’ve prefered if this had a slice of avocado somewhere in there as well. I also realized while eating this that I don’t enjoy sushi when the rolls are too big to stuff in my mouth,

Kimpura GB5
If you want to be on the safe side, get Greg to be your chef! He’s the expert at toasting steak fat to those little crispy bits you won’t beat yourself up for eating. It was also nice of him to ask if we wanted MSG in our food. We declined.

Kimpura GB5
We had tempura, steak, oysters and fried rice.

Kimpura GB5
I do not have anything bad to say about fried rice. Ever. Don’t shoot me though when I say that I honestly kind of missed the MSG on this thing and generally, I thought it needed more black pepper.

Kimpura GB5
Buttery oysters with green bellpeppers and onions. Mmm… There were small pieces here and there, I wish they just served big oysters. Bigger oysters would’ve just made every bite better.

Kimpura GB5
Observe the mountain of fat and oil on the right hand side. Mmm…

Kimpura GB5
I’ve been eating organic grass-fed beef for almost two years now and I can honestly taste the difference, especially when served thicker cuts like steak. Grass-fed beef just has so much more flavor, it’s richer and just better quality in general. When I’m served corn/grain fed meat whether it’s from the US or local, I can tell. This steak was cooked well, medium, the garlicky buttery teppanyaki taste was there but the meat was just OK. It was tender, yes but I was missing its flavor. If you’re interested to know the difference between grass-fed beef and grain-fed beef, click this.

Kimpura GB5
At the end of every meal here there’s the promise free dessert. We were given a choice of fruit or ice cream. Since we were all feeling pa-healthy, we opted for fruit. Thankfully the pineapples were sweeet.

Kimpura’s probably the best restaurant I know to go to eat teppanyaki cooked right in front of you just because it’s the only one I know (apart from Inagiku, but that’s cheating cause it’s in a hotel). In the future, I hope they start offering grass-fed beef to improve their steak. Where is the best teppanyaki restaurant in Manila anyway? Share your thoughts in the comments.

Kimpura
4/F Greenbelt 5, Legaspi St
Legazpi Village, Makati
(02) 621-6791 to 93
*with branches in Greenhills and Trinoma

Just before recently, the last time I had a meal at Wildflour was probably a good two years ago. I’ve been back twice in the last week and what can I say? The place still has it. It’s packed, has an interesting menu and serves good food. I can’t ask for more.

Excuse the photos on this, just shot with my Samsung S3 which I feel has deteriorated in terms of photo quality. Suddenly everything’s so grainy and photos are only passably nice on Instagram. But anyway, whatever! Here’s what I had for lunch last Monday.

20140821_123748
Baby Mixed Green Salad (Php 330) – Mango vinaigrette, candied walnuts, feta cheese, lettuce. Balanced and good if you’re fond of salad on the sweet side with a hint of salty. Thought the mango vinaigrette was sweet enough so I bailed on the walnuts and mango bits and tried to get more cheese in every forkful.

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When I get the chance to, I almost always order the Caramelized Onions, Bacon, Gruyere Tarte Flambee(Php 495). For a while, this was pretty inconsistent in the early stages of Wildflour. I remember being served an extra oily, crumbly batch a few years back. Thankfully, the guys at the Fort branch have mastered the art of the tarte flamee and do this dish justice. What I love about this is that the toppings are generous and that the crust is perfectly crisp.

20140821_124956
My brother ordered The Reuben and I was fortunate enough to sneak a bite. Biting into this sandwich made me miss New York a lot. Now that I’m here though this’ll have to do. My brother was pretty satisfied and from the bite I had, the meat had just the right amount of flavor.


Don’t be fooled by the name. Wildflour’s Rustichella Squid Ink Spaghetti (Php 450) is actually a tomato-based seafood pasta with squid ink noodles. I’m a sucker for squid ink pasta so when this is on the menu, I’m very likely to order this. Thought the sauce would be squid ink so I was surprised to see red. Although this wasn’t what I expected, this was far from disappointing. It proved to be a memorable dish, pasta was perfectly al dente and the black noodles added a rich squid flavor to the tomato sauce.

There goes my capsule review!

Wildflour Cafe + Bakery
G/F Net Lima Bldg., 4th Ave cor 26th St
Fort Bonifacio, Taguig
(02) 856-7600
M, T, W, Th, F, Sa: 8:00am – 11pm
Sundays: 8AM-4PM