What's On & Expat - Philippines

Our dining experience has taught us to equate Japanese cuisine to platters of sashimi, maki and the quintessential tempura. So much so that we have come to accept the idea that these are all that Japanese cooking are about. But there’s actually so much more to their cuisine. After all, this is a culture known for its innovative thinking. From cars to electronics, even right down to head-turning fashion, the Japanese have us watching and waiting for their next great idea. And it’s no different when it comes to food.
    So what is the next wave of new and exciting Japanese dining to hit local shores?
   The answer is beef. Little do we realize that the Japanese have had a long-running love affair with beef. In fact, estimates show that most Japanese consume more beef than they do either chicken or pork. This has become apparent in the number of steakhouses that now populate the cities of Japan.
    Bear in mind too, that these steakhouses are not limited to serving traditional western style steak, or the Kobe and Wagyu steaks, that while undeniably mouthwatering, are also quite expensive. What the Japanese have created is a way to enjoy juicy beef dishes that are tremendously tasty, and also quite affordable. It is beef done the Japanese way.
    Now before you think that the only way to experience this is by flying off to Tokyo, think again. The brilliant folks behind Teri

yaki Boy came up with the idea of transporting this popular concept from the streets of Japan to the city of Manila and introducing the local palate to something excitingly appetizing: Sizzlin’ Pepper Steak.
    Situated at the new Trinoma mall in Quezon City, Sizzlin’ Pepper Steak redefines your idea of Japanese cuisine by offering a refreshing take on the irresistible flavors of Japan. As the country’s first Japanese beef place of its kind, the restaurant expands the traditional Japanese cuisine we have all grown accustomed to.
    Imagine sizzling plates laden with choice cuts of prime beef and juicy burgers. Must-trys include Beef Pepper Rice, Rib-Eye Steak, Yakiniku Steak and Gyu-Saikoro Burger Steak, where beef comes in the form of cubed burgers seasoned with cracked pepper, promising a unique palate experience. Made with 100 percent imported beef, each dish is seasoned with high-grade pepper, topped with your choice of Amakuchi (their version of Teriyaki sauce) or Karakuchi steak sauce. And thanks to the patented sizzling hot plate system, the steaks are cooked at just the right time, at just the right temperature, so they’re juicy, tender, and piping hot.
    Part of the cooking happens in the kitchen but you also get to play chef when the patented sizzling hot plates are served on your table. Mix up the meat with the rice and veggies, slather on some sauce, and in

just a few minutes your sumptuous lunch or dinner is served. It’s truly a one-of-a-kind interactive dining experience. What makes the meal an even better treat is that the hot plate can keep your food warm for as long as 20 minutes, perfect if you happen to get engrossed in a conversation.
   So who says a plate of tempura is the be all and end all of Japanese cuisine? Call (02)916-7040 for reservations.
 

Pinoy Street Eats

Local residents and tourists can now enjoy popular Filipino street foods at InterContinental Manila’s poolside restaurant Sol y Sombra with its ongoing Pinoy Street Eats food promo. Immerse in a delicious spread of nibblers such as balut and penoy (duck eggs), boiled corn on the cob, peanuts and chicharon baboy at bulaklak (crispy pork rind and entrails), hot-off-the grill pork and chicken barbecue, squid fries, fish and prawn balls, calamari Pinoy-style, tokwa’t baboy (tofu and pork), lumpiang gulay (vegetable spring roll) and okoy (shrimp and squash fritter), sweets such as taho (tofu with sweet syrup), turon saba (fried plantain bananas with jackfruit and sugar roll), kamote-Q (sweet potato on a stick) and ube (purple yam), buko (coconut), mango, cheese and avocado-flavored sorbetes (ice cream) on a cone or in bread. For coolers (palamig), guests can partake of bottomless melon and buko (coconut) juices, ube shake, cucumber-pineapple shake,     Pinoy Four Seasons, salabat (ginger tea) and kapeng baraka (brewed local coffee). Lambanog concoctions, Pinoy Margarita, guyabano (soursop) and gin, and corn and grenadine figure in the Filipino-inspired spirits and cocktail list. Pinoy Street Eats promotion is in line with the hotel’s “In the Know” program of

giving guests the opportunity to experience firsthand local culture and traditions. From 5 to 10:30pm, guests can even dine al fresco in native bahay kubos (nipa huts) found in the sprawling poolside garden. Guests enjoying Pinoy street foods al fresco at InterContinental Manila’s Sol y Sombra

Seattle’s Best: Coffee and Then Some

By Katrina N. Cabanos