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Steak Date at Angus Dan’s Restaurant

I consider this as an adventure of my palate because it’s my first time to order a steak in a steakhouse though I realize that I already ate this before but it was not in a fancy-ish restaurant but a homecooked one and not as fancy as I ordered in Angus Dan’s restaurant.

Just a quick disclaimer, I am not a connoisseur of steak nor a chef and not even a professional cook that has that authority to critic or say an opinion with weights on it so please consider whatever you learned from this blog post a grain of salt, a personal opinion, a preference only, and/or personal observation from a naive first time steak eater. I still highly encourage you to visit and try the place.

The ambiance of Angus Dan’s Resto

Angus Dan’s Restaurant offers ribs, steaks, and seafood; they are located in Jasmine St. corner Orchid St. in Capitol site (close landmarks are BPI, and Dynasty Tourist Inn). This is owned by Food entrepreneur, Constantine “Stan” Tanchan and Angus Dan’s Restaurant is named after his eldest son: Dan.

The restaurant is not a formal-dining type, it’s casual yet elegant and has this home-vibe. During our stay, there’s jazz music playing in the background (audio recording and not a live band). It’s not a smokey resto like a grill-station, the place is pleasant and perfect for chit-chat or dinner date with your loved ones or significant other.

The seats are comfortable except the red fabric couch which is too soft that you will sink and the back support is too far that sitting is a little uncomfortable. I would recommend to sit in their high chair and high table group or the brown leatherette chairs. Some of their tables are “tatak pinoy” as I coined it because this is what I notice most often to all restaurants that I’ve been to here in the Philippines. “Tatak Pinoy” tables are the uneven base or feet of the table making it wobble that you have to put pressure on either of its sides of the base to stand it steadily.

We talk about life here LOL

The place is not that instagramable, their walls are red adobe brick inspired, lightings are okay they are not too harsh and not too dim, you can still clearly see your food and your companion/s but they don’t have that much another aesthetic lighting like lampshades or pendants (they have pendants but the lumens are a little high) that will eliminate the shadow under the eyes. There are no real plants inside and no wall accents like artwork frames. Overall, these instagramable aesthetics I mentioned are not important, this is only for some people especially the new generations that are highly considering the ambiance of the location.

What did we order?

We (me and Reyna) ordered the premium USDA Angus Rib-eye cooked in rare, and medium-rare, while Chok ordered the, shall we say the ordinary version of rib-eye and it’s cooked: well-done.

I don’t have much opinion about it since I have nothing to compare it with and I am open to trying to whatever they are serving; in other words, I did not put standards and expectations. For me the medium-rare USDA Angus Rib-eye is perfect! It’s not salty, the meat is perfectly tender since it’s medium-rare so I did not see so much blood on it and the meat has a warm red center. However, the outer core is not that pleasing to look at (it did not have that red tone on it) and I am not sure if it was grilled or it was broiled but I did not see the grill pattern marked on the meat.

Reyna was a little disappointed on her order, the USDA Angus Rib-eye degree of doneness: rare. She’s expecting a cool red center and should be seeing juice or blood but it looks like we have the same degree of doneness while Chok’s order which is supposedly the well-done seems the rare cooked one but the outer core is kind of toasted. We are not sure if there was a mistake or maybe that’s their signature but how we saw it was either they did not deliver the well-done and they cooked the same degree of doneness for both the premium steak we ordered.

Conclusion

Overall, we enjoyed our stay, their crews were attentive, friendly, and very accommodating, the food tastes fine though it did not match what we expect of how it would look like. The price for their food are reasonable, well actually it’s affordable depending on what kind of steak you will order. If you will order the ordinary rib-eye it only cost Php 880 while the USDA ones are Php 1K+. The difference between the USDA and the ordinary as per their crew is only the amount of fat in the meat. The ordinary rib-eye has more fats than the USDA rib-eye.

I’m looking forward to dining again right there and try their swordfish belly, lobster, scallops, and their lechon carbonara.

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FoodAdventure foodiegraphy Trivia

Krispy Kreme, The Mad for Monsters doughnuts

 

It was an exhausting Sunday triping after watching Pan in SM City Cebu. We headed to IT Park to experience this new treats from Krispy Kreme for this coming Halloween, The Mad for Monsters doughnuts!  😀

DidGeeKnow that Krispy Kreme started on July 13,1937 by Vernon Rudolph and on 2012 they celebrated their 500th international opening in Aguascalientes, Mexico.

Get a chance to get one limited edition Halloween Sprinkles sweet-treat of The Mad for Monsters ( Fang, Bat, Mummy, Gummy Worms, Pumpkin, Frankie Halloween Sprinkles, and Scarecrow ) just present your Php500 worth (one time purchase or accumulated of Halloween items from October 15 to November 1) receipt from Toy Kingdom. Please note that this promo is not available to NAIA 3, NAIA 3 Fresh Shop, SM MOA Arena, and Carts).

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FoodAdventure foodiegraphy Trivia

Enjoy your weekend in Sugbo Mercado the weekend market in Cebu

Last Saturday before going to Eluminous electro and fome party I decided to stop over in IT Park Lahug to check out this weekend market called Sugbo Mercado. A little trivia for non-bisaya reader “Sugbo” means city or center of commerce in the native language of Cebu and now associated to Cebu City while “Mercado” is market in bisaya language.

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The market is open every Friday and Saturday 4PM to 2AM the next day and will be until March of next year. The weekend market offers food and fashion items from startup businesses.

One of the major sponsors of the weekend market is Food Panda.  Food Panda group is a global online food ordering marketplace and available in 40 countries and now through this first (if I’m not mistaken) weekend market in Cebu city they are launching their availability to serve the sugboanon. A very good news to all Cebuanos because with Food Panda your craving is just a click or tap away on your mobile devices and will be delivered to your doorstep.

What you can find in Sugbo Mercado are stalls of the ever famous Lechón Cebu, Barbecue stands, Sheldon’s Dessert Factory a Gelato stall that offers a gelato for only 65 pesos and you can choose of up to 3 flavors in your cone. Ice cream sandwich from Frostbite. DidGeeKnow ice cream sandwich in Singapore is called “potong” (pia ice cream in colloquial term) which consists of two wafers holding together a block of ice cream.
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A new start-up coffee stall Buns & Beard Coffee Co. brewing and introducing an international variety of coffee like Guatemala, Antigua, Ethiopia Sidamo and our very own Benguet Arabica for Php100 per cup. They also sell homemade cupcakes, brownies and cookies.

Another start-up that introduces a Japanese food: the Nikumaki. Nikumaki which means “wrapped meat”, this food appeared towards the end of 1990’s in the city of Miyazaki in Kyushu. The nikumaki version in Sugbo Mercado is a rice ball wrapped in pork and seasoned with their secret sauce then baked until crispy.
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Visit the Sugbo Mercado and checkout these new start-up businesses or have fun with the Food Panda bear and win a Gopro and other cool stuff from Sun Cellular, OLX and other sponsors.

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FoodAdventure foodiegraphy Trivia

Tribya: Lechón is not just available in PH but to other Spanish-speaking countries

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Lechón is a popular food in the Philippines, Cuba, Puerto Rico, the Dominican Republic, other Spanish-speaking nations in Latin America, and Spain.

The image above was the lechon from Matheos Lechón House in Talamban Cebu City(in front of the market). They are always open every weekend especially Sunday but what makes their lechon different among other lechon houses in Cebu? (though the lechons here in Cebu are the best in the country) I guess their lechon has this lutong-bahay taste and it’s juicy and meaty pork plus as what you can see in the picture you can see the obvious herbs used to make the lechon very delicious!