Now, the create-your-own-something craze is not limited to burgers and pizzas anymore. Sisig…read moreSociety provides their patrons with the liberty to customize their own sisig platter. You get to choose your own meat, toppings, sauce and starch. Health buffs (or those who pretend to be) can still enjoy the experience because chicken and tofu as meat can be considered. With a wide variety of choices, the combinations are endless. If you're the indecisive type like me or you simply don't have the luxury of time, they already have preset combos that you can try out. My satisfying personalized meal was topped off with a serving of their version of the iconic dessert "eyes scramble" (ice scramble) which stared and smiled at me intently. It was sweet and sprinkled with a whole lot of nostalgia. With a modern-minimalist ambiance, Sisig Society for me represents the modern ingenuity of the Filipino diner - creative, innovative, adventurous and of course, witty.

If you ask almost any Filipino what they think about Pork Sisig, they'd look back at you with eyes…read morewide open, tastebuds beginning to water and say "SARAP! Tara Sisig tayo!" It's a Filipino-favorite for a reason and the ability to customize your own sisig seems like such a brilliant idea. We had the opportunity to try out a few of their dishes and it's easy to say we were underwhelmed. I have a list of restaurants where I think you can get much better sisig than what you can get here, headed by Rada's sisig, Ken Afford, Manam, and Empacho. Their sisig was soso, but for a place that brands itself as a sisig restaurant I was looking for amazing sisig I would crave for. The Crispy Pork Sisig (Php 159) was good, but I found that it wasn't as tasty as I would like and had quite a bit of mayonnaise on top. I had to add seasoning to it to add a bit more saltiness (Empacho and Manam sisig tend to be flavored perfectly right away). One positive was that the sisig was indeed crispy, although I would have liked more 'chicharon' so that it's crispy to the point that the other table can hear you chew. It's alright, but definitely did not meet expectations. The Bacon & Cheese Sisig (Php 159) was another best-seller that didn't meet expectatios. Bacon and Cheese is such a classic combination and combined with pork sisig should have been heartstoppinglygood. Alas, I was once again underwhelmed because it tasted okay, but nothing great. You get hints of bacon and cheese here and there but it was slighly more chewey than the crispy sisig. I personally prefer the Crispy Pork Sisig a lot more. We also had Salmon Sinigang to help infuse some friendly Omega 3 fats in our system after so much sisig. It was okay, but I found that it lacked the 'maasim' factor I was looking for. Ambiance was a bit humid since all the windows were open. It's actually outside seating and I think it's target customers are those who would like beer and sisig to go together. Service was okay but could be improved because they did forget to serve one of the dishes we ordered and we needed to remind them about it. Food Quality: 3.5 Service Quality: 3.0 Ambiance: 3.0 Overall Quality: 3.0 Cheers, Chef Jay

I really do not eat here often enough. I hate that Kanzhu branches are mostly located at places…read morethat aren't easily accessible via commute, but I guess that makes it more exciting when I actually dine there. I have a soft spot for Taiwanese hand-pulled noodles, and Kanzhu is one of those places that does them so well. The dry noodles, especially the beef brisket dry noodles, may not look like much - it's a bowl of noodles with a few cubes of beef and some veggies on top - but you'd be surprised at how delicious and filling they are. The density of the noodles fills you up so fast, and they aren't overly cloying or 'umay'-inducing when it comes to flavor. The dumplings also taste like they are made fresh on the spot, because the wrapper is so thick; it definitely doesn't taste like pre-packaged dumpling wrappers were used, and this is a plus. I also love how Kanzhu's price points aren't excessive, because I believe that there should be more places that give you ACTUAL bang for your buck. Expect to shell out 250 pesos per head, and be super, SUPER full after. Even their fried rice, specifically the Olive Fried Rice, is really, REALLY good.

Heard about this restaurant from a friend, and got attracted to their Baos (buns). I have been…read morewanting to try it since and so, because of coding, I had the chance to. My wife and I visited the almost-empty tavern-like Liberty. They have a lot of seats al fresco, but also has seats inside near the bar and a second floor if you want overlooking the kitchen. The menu is simple. They have small plates or appetizers, baos, skewers or yakitori, and mains. Since we really went there for the baos, we had Miso Pork Belly Bao and Spicy Crab Bao. Unknowing the size, we ordered Tuna Tostada as well, as recommended by the server. For drinks, we had the Basil and Cucumber Mocktail. The tuna tostada was okay. It is raw tuna on a bruschetta slice then topped with a little spice and watermelon. It blended well. The Miso Pork Belly Bao is the traditional-style Chinese pork bun with carrots. I don't find anything special on it. I would probably still go for the regular Chinese bun. The spicy crab bao, I can recommend. Though a little smaller in size than the pork belly bun, it packed a whole flavor as the real crab meat blended well with the sweet-sour-spicy sauce. Its bao is toasted so it gave a crunch, more like a taco. The drink was also good, I forgot it was a mocktail and find it too sweet, but it was refreshing. The restaurant has promos daily and posted largely on the wall. It is a good place to hang out. The only problem with my experience is not since there weren't many customers, the airconditioning wasn't turned on and it was really hot and uncomfortable to eat. I'm sure it would be great on crowded days, though.

Having heard about this place for quite a while, my husband and I decided to have dinner here on a…read moreMonday night while passing time before we can drive home due to coding. The place is surprisingly big with second floor where there is an open kitchen where you can see chefs in action. The first floor is where you will find their bar and their wall lined up their menu and daily deals which seems to change periodically. They also do have seats outside the restaurant for those who wants alfresco dining. Not sure if it is because business was slow that night or that is how they position their resto because their aircon was off that night and just relied on the open door for air circulation. Fortunately, the night is not that humid but I can see my husband starting to sweat. Maybe if they decided to close the aircon to save electricity on a slow day, they could have some form of fan of some sort around for those who are more sensitive to heat. Anyway, our main goal was to try their baos. So we ordered their Miso Pork Belly, Spicy Crab Bao. - The Miso Pork Belly has generous pork inside a soft white pita-like bun. The meat was soft and the apple and cucumber slaw gives a light sweet taste and crunch to contrast the meat. Overall while I like the light taste of the dish, one just need to really concentrate to taste the light hint miso. - As for the Spicy Crab Bao, this is something that you really need to try on their menu. The dish really pack a explosion of balanced flavor - spicy from the chili aligue, sweet and sour flavor from the pickled cucumber and saltiness from the salted egg crumbs. And on top of that, they really used real crab meat for it. And to at some texture crunch, this was wrap in a fried bun. Don't worry the bun is not oily. Worried that our order was not enough for us, we also ordered their Tuna Tostada. It is raw tuna mixed with watermelon and japanese mayo on top of bruschetta slices. The taste is light and nice. The watermelon add some nice sweetness to the tuna meat that may help offset the sometimes fishy aftertaste of the tuna. It was nice but not spectacular. And it was a bit expensive - 4 pieces for Php 220. Wanting to have something refreshing, I ordered their basil cucumber drink. I thought it'll be somehow like a soda water with basil and cucumber slices. But theirs was, they have the cucumber (and basil I think) shaked. The taste was good but I find it bit too sweet for my taste. Their food are generally good for a bar place but we find it a bit expensive. But do go for their baos especially on Sunday where you can get it for Php 60 from its regular price of Php 99.

The first time I went to Industriya, I was blown away by the interiors. Some restaurants have…read more"instagramable" spots, but the whole of Industriya IS Instagramable. A former shoe factory in a more suburban part of Marikina, Industriya recycled everything they could recycle to make one of the most beautiful and memorable restaurants in Metro Manila. And then I tasted the food. Bland, uninspiring, an afterthought. Hay, sayang. I guess that's that. So why have I rated Industriya 5 stars? This is solely based on my SECOND visit to this place. I was part of a special Marikina tour organized by the local government, and we wrapped up the tour in Industriya. I was hoping they'd serve something nicer than what I had before because I really wanted this restaurant to work. Here's the thing: The first menu of Industriya was too long and had items that didn't match the vibe of the place. The way Industriya is built, either you go local (As Marikina has a unique cuisine) or you go full continental (a throwback to the international clientele of Marikina back in the day). The menu I saw the first time I went there was a hodgepodge of items that didn't make sense and didn't represent anything. So we ended up ordering some local dish and some sushi. Not only did the pairing not work, the dishes themselves were lackluster. However, for whatever reason, Industriya decided to embrace their local cuisine and rolled out a series of dishes for the tour participants. They stated that this was part of their revamped menu which would be rolled out really soon. Basically, we got staples of Marikina cuisine, with some slight but significant reworkings. We had Lumpiang Ubod on Lettuce Leaves instead of wrap, a pate-type spread made from Everlasting (a meatloaf unique to Marikina), Pinakbet topped with Bagnet (!!!), Mechado with generous portions of beef, and an honest to goodness Laoya (Marikina's take on Nilaga, with peanuts and bananas -- it works, trust me). Needless to say, the dishes were excellent. I was very, VERY happy with everything I ate. But more than that, if this is an indication of the food that will be served in Industriya from this point onwards, then this place just became the most important restaurant in Marikina. Before, Industriya was just a beautiful restaurant will so-so food. Now, it's a showcase of Marikina's storied past and present.

06.27.2015 It may…read moretake a while before you find Industriya in the Calumpang, Marikina area. IMHO it might be easier to find this place on foot--or on three wheels--than on four wheels. But it will be 100% worth it. Industriya's interiors are BEAUTIFUL, and is one of the most Instragammable places you will find as far as restaurants are concerned. I highly recommend the lengua. Most restaurants can nail the tenderness of the ox tongue, but very few can make a flavorful and beefy lengua dish. I also ordered the callos. The portion that was served that night seemed small, but it is a good dish if you don't mind a dominant olive flavor. A second visit to this restaurant is long overdue, and I will explore its menu and write about its other bestsellers in the near future. 12.24.2015 It's the day before Christmas, and my East of Manila 'kada got together for lunch. We availed of Industriya's promo--50% off on its signature fried chicken dish. We also had the binagoongang bagnet, the nachos, and the chocolate lava cake. The fried chicken was decent, but it came with a delicious gravy that brought it closer to all-star status. The binagoongang bagnet was definitely the star on our table. YOU HAVE TO TRY THIS! I wish it had more eggplant and tomato though, but I will come back for more of this. The nachos were good. Thank God the cheese sauce wasn't poured straight out of a Cheez Whiz jar. Our dessert was also a standout, but not the best bang for our buck IMHO as the portion was tiny and most definitely not for sharing. Not even by skinny b*tch standards. Overall, Industriya did not disappoint. Still one of the places to dine in.

All dishes great and delicious services are great cleanliness excellent I enjoyed I the venue…read morenot clutter the Shabu shabu you can cook Anything I like sinigang big shrimp BBQ etc and more prices acceptable not too expensive nor cheap I can go back anytime we celebrated my husband birthday with all his friends and my family Thank you Tong yang

This hotpot restaurant has been existing for so long but it's my first in the EDSA centris branch…read more We went on a weekday lunch and only 3 tables were occupied during this visit. Rate is at Php545/head and the last call for lunch buffet is at 2:30pm. Tried the Satay and Sinigang soup base. On the onset, I can say that there is a major difference in taste. It is not as flavorful as it used to be. There is a varied option of vegetables, meat, and seafood for grill or hotpot. There is a counter for asian food and a few racks of sushi. Selection for dessert includes Ice Cream, cake slices, fruits, buco pandan, and you can make your own halo-halo.

first mediterranean place that i liked out of the country!…read more we got the tabouleh , pizza, lamb, and fish shawermas! the service was really good, they attended to our needs the ambiance is a mall eatery with seats inside and outside of the restaurant! its located inside podium / ortigas!

If you're going to the Philippines as a vegetarian/vegan and you're going to the mall, your trip is…read morenot complete without a trip to Bodhi. I literally crave this when I come back home. The food is so tasty. I highly recommend the barbecue! The combo includes two ulams, noodles, rice, and iced tea. I was really full but I finished it all. I'm so grateful the man that worked there told me that two of the ulams I was going to pick were based off the same sauce so I did not end up with the same tasting food. Even my meat eating sister loved the food here! If you're short on time and don't have a chance to try out other vegetarian restaurants here (due to meat eating traveling companions and a bunch of family living here) you need to at least come here!

I am not a vegetarian and I don't have any plans of becoming one. To be honest, I don't even like…read morevegan food because I can't live without real meat. Bodhi is definitely an exception. It serves Filipino staple foods like Kare-Kare, Pansit, Beef and Broccoli, Barbecue, and many more. The only twist is all of these dishes don't contain any kind of meat in them. How can you have Beef and Broccoli without beef? Is there even a type of Barbecue that's not made out of meat? Well, Bodhi uses tofu as a meat substitute. Their food tastes so good, you can't even tell that everything is made out of tofu. It's way healthier and cheaper. I usually have issues concerning my weight. I just can't imagine myself looking fat. Whenever I feel like I am gaining a few pounds, I just stop eating at fast food restaurants and I go to healthier options like Bodhi. They have a wide selection of meals to choose from and all of their dishes are sold at a very fair price.