My taste buds went on a journey to South America and they didn't want to leave. Naxional South…read moreAmerican Diner is my new go to place in BGC! The patacones is small but packs a punch of flavor that your mouth will thank you for. A must try is the Naxional paella and pichana (churrasco steak) The steak cooked medium well is one of the best steaks I have ever had it is also decently priced. The desserts I finished both even if I was full, these bad boys packed the perfect combination of sweet and sexy. But still called me back after now that's dedication haha The ambience is of a high classes diner, they have beautiful art work and great a view near the Windows. I'm definitely coming back and you should definitely try it. This restaurant just opened a month ago. There so much selection here you won't get tired of it. Give your taste buds a ride they will never forget!

It was definitely a gastronomic journey. Worth the visit and the price is good for the quantity of…read moreeach dish.

Very good and pretty authentic (flavorwise) Peruvian food in a quite stylish atmo. Place is on the…read moreoutdoor level of the upscale Shangri La Hotel where their gorgeous outdoor pool is. For the restaurant they have both indoor and outdoor dining. The outdoor patio is right by the pool with some tables even poolside. Great ambiance with nice Peruvian native artifacts as art pieces. Service pretty good but they tend to run out or not have certain items on the menu available. Aku Aku (P550/3.5) They were out of my first choice for a cocktail so went with this. Didn't love it just had a strange fermented taste that clashed with the tropical vibes. Maybe cuz it had Cachaca which is a Brazilian spirit that I'm not to familiar with. Also had spices, dragon fruit and grapefruit. It tasted better once I started eating. Ceviche de Atun al Recoto (P750/4*) Nicely uniform cubes of yellowtail tuna, finely slices of red onion and a recoto pepper leche de tigre. Marination was proper and you can tell they mix everything perfectly to order so that tuna doesn't get overly cooked by the citrus. Very light handed on the salting tho, which in my current taste I actually don't mind it as much. But a lot less salty than what I've had. Empanadas de Lomo (P600/4*) They use very puffy and buttery puff pastry dough for their empanadas. Not traditional but makes for a more dramatic plating as they are taller and more airy. The filling is diced up filet meat which is a huge upgrade from the ground beef versions I usually try. Well-seasoned beef with that cumin and pepper profile. Anticucho de Pulpo (P750/4.5*) Super tender big chunks (3 on a skewer) of tentacles rubbed with aji panca marinade which is a bomb Peruvian chile marinade bursting with red chile flavor then grilled pretty aggressively so that strong char flavor permeates without tasting burnt. Served with an herbaceous creamy sauce that went better with the plain roasted baby potatoes as the grilled octopus didn't really need anything. Causa de Congrejo (P700/5*) Love this dish and I usually try a Causa dish when trying a new Peruvian resto. To me it is uniquely and undeniably Peruvian in nature. It deals with Peruvians love for potatoes (they say this is where potatoes got their start for human consumption) and the addition of something from the sea, in this case...crab. Causa is a very smooth mashed (cold) potato salad. Except the Peruvians flavor that mashed salad with their flavors like aji amarillo in this case which produces a tangy yet slightly spicy flavor to that filling. Here they top these piped potato fillings with lump blue crab which is super tender and very 'crabby' in flavor. I loved their interpretation of this dish here. Arroz con Mariscos (P1450/4*) Basically a Peruvian paella. Rice had a perfect texture of al dente short grain rice, where it was very wet but not sticky. Big seafood flavor imbedded into that rice too but very rich as I think they use coral from the crab (crab's innards) and make a coral butter that they use to enrichen the rice grains. I loved it but honestly did not want to keep eating it as about 6-7 bites in I was totally satiated. My aunt is sensitive to dairy only had 2 bites Lol. The seafood included 2 large prawns shelled but head on. Some calamari and maybe a few small scallops. Outside of eating 1 prawn to myself, I actually found the rest of the seafood to be quite scarce like for the amount of rice there were. So maybe think of this as a rice dish first and don't put as much weight for the actual seafood. Merangado de Guanabana (P500/3.5*) Very dramatic dessert with east meets west vibes. A huge hollow sphere made of white chocolate arrives on a plate. It is filled with a Soursop cream (tropical fruit), studded with firm meringue stars, some nuts and coconut shavings for texture. Upon arrival they will pour some liquid nitrogen into that sphere so this cold 'smoke' starts to erupt. Then they'll instruct someone from the table to pick up that sphere and drop it onto that plate. The white chocolate sphere will then crack allowing all the components inside to spill out onto the plate, where everyone can now stick their spoons in for some bites. I gotta say I didn't love the taste experience as much as I loved the visuals. The tropical cream was a bit tart and clashed with the sweetness of the white chocolate and the meringue candy. The nuts were a nice textural break, but I just felt the flavors didn't meld as well as I was hoping. Still an unforgettable dinner roof top in a big city, poolside with beautiful lighting, very friendly service and surprisingly legit Peuvian flavors and techniques. A dining adventure I just can't skimp and dish less than a fiver.

I'd recommend Samba for the classy vibes. We chose to dine inside their dining room but their…read moreoutdoor seating areas sit adjacent to the Shangri La hotel pool which is beautifully lit at night, with the area nestled amongst the clean skyrisers in the area. Food-wise we found to stretch the wallet quite a bit, and even opting for the less extravagant fare, the lomo saltado dish was a tiny portion; 4 small and quick bites of steak considering the 1175 PHP tag. The parihuela sopa was very nice though, with excellent seafood portions, including a tasty octopus leg and large mussel, clams, and prawn. It was a tad too salty but not to a serious fault. Staff were very professional, positive, and helpful. Lovely presentation of meal. Would recommend for a date or small group looking for a quieter but trendy atmosphere compared to Forbes town noise 5 minutes walk from Shangri La's hotel entrance.

Ah yes the Filipino joint with an identity crisis. Food was not bad was pretty good, but had a hard…read moretime understanding their theme, or what they are going for. Has a Mexican theme, but food menu has latino style food, and spanish dishes which is nit Latino. To me its a fun Modern Latino food resto. Food looks amazing just confused with their take in the menu. Def coming back to try other dishes and another sweet frosty mug of San Mig

I'm sorry for Vengo to leave the Kapitolyo hood, but hot damn... I welcome Titto's rendition of…read moreSisig Tacos I won't say anything to where it may beat out Tipsy's but give it a try. That quail egg yolk runs!!! Meanwhile, the place is well designed. Some parking at the front. Free valet if any. Vibrant walls not overly designed with colorful murals and graffiti. Single toilet per male and female. The place is well ventilated and lots of natural light comes through during the day time. Outside of the entrance, they have a lettering pieces, "Life is Better with Tacos." Hence, sensed they're staking their claim to be the aficionado of tacos in the area. That, and since Vengo left for the next hood over... good timing. I tried their Sisig, Salted Egg, and Beef Barbacoa tacos. I ranked them in that order. The most flavors came from the Sisig! Let that quail egg run a bit before diving in for life. The Salted Egg had a unique flavor. Had the consistency somewhat of uni. It's good. The Barbacoa was okay. I wasn't sure what kind of flavor it was going for. Again, I would've just killed 3 Sisig tacos haha For drinks, I ordered their Cucumber Elderflower, and asked if they don't put the sugary syrup (and they helped me out with that request). Tips... don't out too much citrus (lime or Calamansi) on your tacos. Don't let it drown the flavor. Same goes for the sauces that they have handy on the side... try it beforehand without it. I hope that helps your new experience of Mexicana in the Kapitolyo area. Viva!

This chicken is sooooo ONOS (delicious) I ate here three days in a row for lunch...it's like crack…read morechicken, can't get enough of it. BROK DA MOUT!

This has become our office's go-to drinking spot. It is a good 5 minute walk from our office. The…read morefood is yummy and the beers are priced just right. The interiors are also interesting; from the big barrels of their sauces to different brand of local and international liquors. For the food, we almost always have the Whole Chicken which comes with 4 sides. We always get the corn and carrots, coleslaw, java rice, and tortilla. The chicken is moist and juicy on the inside with a nice crisp skin on the outside. With your chicken, you are served with different sauces. I suggest that you ask for all the sauces to try them all. They have the following Mesquite BBQ, Garlic Brew, Hoisin Sesame, Harissa Exotica, Sweet Soy, Chili Peppa, Honey Pinakurat, and Cajun Remoulade. My faves are the Honey Pinakurat (vinegar sauce), Hoisin Sesame, and Garlic Brew. You also have the option of Small plates which go well with beer. I recommend the following: Salted Egg Crispy Chicken Skin, Patatas Bravas, Loaded Nachos, and Pastelillos de Carne. They also serve Quesadillas! The restaurant stays open til around 100-200AM. So, it is the best place to unwind after a long work week! :)

I recently had the pleasure trying out Sobremesa and sampling their new dishes. Sobremesa's food…read morewas honestly new to my palate as their offered flavorful dishes are a fusion of Latin American and Filipino influences which was created by Chef Benjo Tuason, the same man behind Relik and URBN in Bonifacio Global City. The highlights of my visit were the following: 1) SHRIMP POPPERS - The shrimp's crispy texture paired with the savory dressing made up for a good appetizer. 2) DEEP-FRIED PORK BELLY - It looked plain and simple but it surprised me as the seasoning was very good in the delicious, crunchy pork belly. 3) GRILLED LAMB STEAK - It is what I think is my favorite dish out of all that I've tried. The seasoning on the lamb was perfect and the meat was really juicy. It was a bit difficult to eat it due to its bony structure, but it didn't stop me from eating it. 4) CARNE Y GAMBAS - I found this just as good. The Sirloin steak was roasted very well. Additionally, it tasted really good even without the help of any sauce. 5) SALTED CARAMEL AND BANANA CHEESECAKE - The cheesecake was sweet and decadent. The banana on top complemented it, while the drizzled thick salted caramel sauce helped balance the sweetness.

Peruvian chicken with three dips, it's a bit expensive and you need the dip like chimichurri or…read moremayonnaise with jalapeños to bring out the flavors, grilled blue marlin fish fillet was good. The chorizo and peas rice was tasty. The seafood tomato soup serving was small for its price. We were hungry so all the food taste good but serving size for its price should be more.

Naming your restaurant using an expletive is a bit puzzling. It doesn't really add anything. It can…read moreelicit a giggle or two from those of the less mature persuasion, but after that initial reaction, you're back to square one. Is it an attempt to look hip? The restaurant in question is local celebrity Paolo Bediones' newest venture Puñta Manila. Reading it without an inflection, it means "to go" while reading it with, it becomes said expletive. I just don't get it. Anyway moving on, Puñta Manila's specialty is Latin American street food, which is a refreshing change of pace. Just smelling the wafting aroma of the food being cooked is enough to make your mouth drool. The complex combinations of different flavors and spices will definitely put a smile on the face of first-timers and returning customers alike. If you're to order just one dish however, I recommend the Lo Mejor, which when translated, means 'the best'. Can't argue with that.

At first I was skeptical about Puñta Manila, as it touted itself as a restaurant that represented…read moremore than one kind of Latin American cuisine. Thankfully, I was not disappointed when I went because Chef Patron Anj Valencerina certainly knows her stuff. Their entrees, specifically the Callos, stole the show. It tastes ALMOST as good as the kind you would have at a Sunday family lunch - the kind that's made with someone's abuela's heirloom recipe. A definite shoutout is in order for David Dennis's drink menu, one more thing that makes the Puñta experience quite memorable. Their outdoor dining area is especially lovely at night - perfect, since Puñta positions itself as a place for both food and drinks. All in all, I think Puñta can and does live up to its edgy name.

I was looking for a place to have merienda in Podium. I decided to try Brasas. Though they are more…read moreknown for their rice platters, I tried out their Picadas! The Patacones were plantain chips with pulled pork & the Arepas were Corn Cakes with grilled beef. Between the two, I preferred the arepas because the meat was juicy and I liked the flavors & textures :) The patacones were just a bit to dry for me and the plantain chips were a bit bland. Overall experience was very good! I would snack here again :)

Having not much latin american food in the country, Brasas was a refresher to the usual…read morefilipino/american/japanese palette that we're so used with. The restaurant offers various dishes, mostly in Latin, so you'd really have to read the descriptions thoroughly prior to ordering. One of my personal favorites would be Carne Asada Fries, which is served with beef sirloin, cheese, and pico de gallo. Always loved how the sirloin was cooked to perfection, with melted cheese on top -- the flavors really blend in and complement each other. Another would be Puerco Asado, which is roasted pork belly, served with rice, beans, and salad. It's served generously and the pork belly is bursting with flavors. The serving is just enough to make you feel full and satisfied. All in all, Brasas is a great choice if you feel like exploring other dishes, without sacrificing taste and satisfaction.

There's another Mex/Latin food spot in Kapitolyo. Su Casa…read more Seems they originated from/near NAIA Terminal 1. The new spot is now where Taco Vengo used to be on the Kapitolyo food alley (Moe's, United Coffee, etc.). They got a nice interior and weekday food & drink specials. I haven't tried lots yet but I went with their Barbacoa Burrito last night and it was pretty good with the exception of overcooked rice(?) Will definitely try their Taco Tuesdays. Let's roll mi amigos! Minus 1-star for the rice. Soft opening jitters? Hopefully will get better. Will re-review with more mains tried.

I must admit, the name is really catchy that I was immediately drawn to it and try whatever they…read morehad to offer. I'm not really familiar with Mexican food but for some reason, by the looks of it, I had a feeling that I might enjoy this one. The Chalupa, their main product, looked a lot like a taco but bold prints on one of their signage clearly emphasized that it's not. I ordered their Beef Chalupa which contained beef (duh), veggies, cheese and other good stuff. You can even choose to put their special homemade hot sauce especially formulated to competent the soft pita-like chalupa. So if you're a fan of tacos and nachos with all the meat and special, you should definitely give this one a shot. You won't regret it. I didn't. Note: Say Chipotle (chi-pot-lei)

What I love about Papa Chalupa? Everything! From the concept, to the name and.. wow, their food…read moretastes awesome as well! I first saw a stall of theirs at SM Hypermart (but I think that closed down), we wanted something different from our usual merienda (fresh lumpia, potato corner, pizza ollo, etc) beside the nearby stalls. I was so happy to have found it at the megamall food court, they also carry the iced tea brand All My Tea and it goes so well with their cheesy beef chipotle, for chicken lovers, you can opt to have chicken chipotle instead, both taste super good anyway). What amazes me too is that the customers get to see how they prepare the dough, sprinkling flour over it and then dipping it into the fryer. Such an interesting process and it's always nice to know how my food is being (safely) cooked.