Eat to your Heart’s Content
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| Family Farm Grill House's native facade |
Family Farm Grill House has only been in the restaurant industry for a little over three years, since they opened last June 2008 but has surely become a dining destination when visiting Cebu or when craving for authentic Filipino cuisine. Think of Cabalen and Barrio Fiesta and I am definite Family Farm Grill House will become part of that league, not only of their delectable menu but of the warm hospitality by its staff and gracious owners who originally hail from Manila.
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| A generous bowl of Kare-Kare served at Family Farm Grill House |
Family Farm Grill House has been a great addition to my growing list of must-dine restaurants whenever I am visiting the captivating province of Cebu. A large bowl of steaming Kare-Kare with overflowing ingredients from its meat to the freshly picked vegetables. The Kare-Kare sauce has just the right amount of rich consistency akin to a home-cooked dish our grandmothers prepare. During my visit, their generous serving at Php150 was actually good for four people.
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| Roasted chicken for your dining pleasure at Family Farm Grill House |
Another dish that should not be missed is their moist, tender and overly addicting roasted chicken. What you get is freshly roasted chicken since they have their own open wood-fire, Pinoy-style rotisserie, similar when roasting suckling pigs. What's best, you can literally watch your order of chicken while being roasted and savor the mouth watering aroma that will surely make your tummy grumble even more. Pay only Php140 for their scrumptious, golden roasted Lechon Manok (Roasted Chicken).
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| Family Farm Grill House's own brand of Cebu Lechon |
When in Cebu, never ever leave without tasting their world-famous lechon and Family Farm Grill House has their own version of the local lechon without the need for sauce. Tagged at Php290 a kilo, their Lechon Baboy is rich in flavor and tender in every bite. Just like their Lechon Manok, their Lechon Baboy is roasted the same way and with a capacity of 300 people, serving from 10am to 10pm, their roasted pig is served freshly cooked daily.
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| Festive mood at Family Farm Grill House |
Family Farm Grill House also offers lunch buffet from Mondays to Saturdays from 11am to 1pm at an affordable rate of Php150 per head.
FAMILY FARM GRILL HOUSE
Sangi Road, Lapu-Lapu City, Cebu
Sangi Road, Lapu-Lapu City, Cebu
Pie Rivera is a food columnist of Republic of 7107 Island Travel Magazine. For subscriptions to the magazine, you may email them at subscription@7107magazine.ph. You can also check their website at www.7107magazine.ph.
For more deliriously delicious dining discoveries and updates, feel free to follow and connect via these sites :
All photos in this site were captured by Pie Rivera unless otherwise stated.
All rights reserved. Eat To Your Heart's Content.
Photos by Paul Gotiong.
Prices indicated in the articles are accurate at the time of visit by the writer.
Il Ponticello has been serving authentic Italian cuisine for more than a decade now. True to its name, meaning Little Bridge, Il Ponticello has been bridging the flavors of the various regions of Italy in every dish they serve.
Undergoing a minor facelift in 2008, Il Ponticello continues to cater to their regulars and has managed to engross new clientele with their creatively organized themed nightly events and festivals. They have come up with movie nights, takes you back to the hits of the 80s, bands play the alternative and is even a good place to celebrate birthdays with their Blue Card Night - Birthday Bash Nights where one can enjoy discounts.
Partying is not all that matters when in Il Ponticello as they advocate social responsibility by donating the proceeds of the sales of their old furniture for a good cause.
For Antipasti, they serve a visually appetizing Pietanza di Salmone which is made with asparagus tips wrapped in smoked salmon and topped with dill mustard. The slightly pungent asparagus coated with firm texture and rich flavor of the fresh salmon and the yellow creamy mustard explodes in every bite.
Il Ponticello serves one of the best tasting pizza in town - brick oven baked, their thin Pizze (pizza) may be served in two variants - like this one, Gongonzola and Montagnola. The Italian gorgonzola cheese is made from cow's milk that is pungent in flavor and becomes crumbly as it ages while the Montagna has toppings of salami milano and pepperoni salami, prosciutto di parma (a well-seasoned Italian ham that is usually cured and air-dried), and mortadella (may be similar to America's bologna but the Italian version is smoked sausage and flavored with coriander and white wine thus possessing a delicate and mild flavor). Their pizza comes in two sizes, six inches and 12.
Still have room for their decadent desserts? Check their luscious Chocolate Cake.
Still have room for their decadent desserts? Check their luscious Chocolate Cake.
IL PONTICELLO was included in my article Italy On My Plate published by Republic of 7107 Island Travel Magazine Issue 6 Volume 2 under the Island Food and Cuisine Section. For subscriptions, you may email them at subscription@7107magazine.ph. You can also check their website at www.7107magazine.ph.
For more deliriously delicious dining discoveries and updates, feel free to follow and connect via these sites :
All photos in this site were captured by Pie Rivera unless otherwise stated.
Pie Rivera is a food columnist at Republic of 7107 Island Travel Magazine and a freelance writer for other food & travel magazines.
Photos by Mike Caballes.
Check out Mike's amazing photos at www.mikecaballes.wordpress.com
Four wide-eyed with big bellies welcome you as you enter Talking Tongues.
No, these are not their staff but miniature statues atop their counter. Bright yellow walls act as a canvass to highlight the variety of paintings that adorn the wall and comfortable foamed seats are lined. Somehow it’s a festive ambiance to prep your appetite for a delicious Chinese-Indonesian cuisine.
No, these are not their staff but miniature statues atop their counter. Bright yellow walls act as a canvass to highlight the variety of paintings that adorn the wall and comfortable foamed seats are lined. Somehow it’s a festive ambiance to prep your appetite for a delicious Chinese-Indonesian cuisine.
Indonesian Keke Nelwan has been contemplating to put up a restaurant since 2006. When it finally hits her that there were no decent nor authentic Indonesian restaurant that would remind her of her hometown, she finally opened Talking Tongues in February 2009 at the ground floor of LPL Manor.
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| Fantastic Prawn Curry |
No fancy plating here, what they serve are home cooked dishes, with the freshest ingredients. To capture the Filipino palate, the dishes are a little sweet and mildly spicy. During my visit, I got to try two new dishes they created for 2010. Fantastic Prawn Curry was served in a white ceramic white bowl while steaming hot. The large prawns alone were truly mouth-watering. The sauce made up of coconut cream (kakang gata) was mixed with garlic, shallots, ginger, turmeric powder, chilies and some herbs. An interesting mix into one flavorful dish, don’t order this unless you want to eat lots of hot white rice and temporarily forget about your diet. What diet?!
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| Bounties of the sea - Noodles with Seafood Sauce |
Another seafood dish is Noodles with Seafood Sauce with its generous serving, it’s actually good for sharing with a friend. A mélange of seafood are topped on the noodles – mussels, squid, fish fillet and shrimps.
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| Dessert Rainbow |
For a sweet ending, Dessert Rainbow is made up of ice cream scoops of strawberry, mango and buko pandan with banana fritters and sprinkled with confectioner’s sugar. Simply comforting.
Talking Tongues was included in my article at Cook Magazine’s CookStreet Section January 2010 issue entitled On a Table, Around the World.
Talking Tongues
is located at the ground floor of LPL Manor, 116 Leviste St.,
is located at the ground floor of LPL Manor, 116 Leviste St.,
Salcedo Village, Makati City
Email : talking_tongues@yahoo.com
Feel free to email me at eattoyourheartscontent@gmail.com
For more deliriously delicious dining discoveries and updates, feel free to follow and connect via these sites :
All photos in this site were captured by Pie Rivera unless otherwise stated.
Pie Rivera is a food columnist at Republic of 7107 Island Travel Magazine and a freelance writer for other food & travel magazines.
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| Facade of Sebastian's Cold Comfort at SM MOA |
For quite sometime, many who flocked to the Katipunan area have been raving about Sebastian’s Cold Comfort – even food writers and columnists in major food-related magazines. But no matter what was written, I just could not drag myself to that area just to get a scoop of ice cream. It took me quite a long time - six outlets have already put up, before I was able to try this ice cream craze.
I finally saw a Sebastian’s outlet most convenient for me – in Glorietta 4 and SM MOA. Creator Ian Carandang, inspired by his favorite ice cream Ben & Jerry’s have experimented in their family’s kitchen at a tender age and after numerous kitchen tests, he was able to perfect the recipe with about a hundred flavors.
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| A luscious Mango Ice Cream concoction |
Sebastian’s Cold Comfort, though a bit pricey – a scoop is double the price of commercially available ice cream brands we have known over the years, still manages to attract clients with discriminating tastes who prefers a richer and creamier ice cream concoction with every scoop.
Photos by Mike Caballes
Check out Mike Caballes' amazing food and travel photos at www.mikesfoodandtravel.multiply.com
Feel free to email me at eattoyourheartscontent@gmail.com
For more deliriously delicious dining discoveries and updates, feel free to follow and connect via these sites :
All photos in this site were captured by Pie Rivera unless otherwise stated.
Pie Rivera is a food columnist at Republic of 7107 Island Travel Magazine and a freelance writer for other food & travel magazines.
I have been hearing about Bacoor, Cavite’s halo-halo treasure called Digman and not until I worked on my Cavite article for Republic of 7107 Island Travel Magazine that I was able to visit this legendary halo-halo sanctuary.
The hunt was quite an adventure. Though I am with my Caviteña friend Michelle, we braved the streets of Bacoor by commute. Good thing her brother Ryan was just a phone call away to monitor us and made sure we did not make the wrong turns or end up in another area.
Once we got down from the jeepney at Barangay Digman, just a block away, we saw a signage with an inscription “Original Digman Halo-Halo Reg. Phil. Pat Off” and an arrow pointing to the left. This was at the corner of Rubio Street, Barangay Digman in Bacoor.
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| Mounds of Halo-Halo ingredients at Original Digman Halo-Halo in Bacoor, Cavite |
As we enter the quaint eatery with several white monoblock chairs and tables, mounds of halo-halo ingredients welcomed us. I could not help myself as I instantly ordered my very first Digman Halo-Halo. To make this tall cooler more satisfying, I sampled their home made Siopao and Empanada.
Towering cold desserts of the Original Digman Halo-Halo
Digman’s Halo-Halo was overflowing with freshly made ingredients, cooked the very early morning and ready for the taking before they open at 10am. On regular days, you can savor 12 ingredients, while summer days bring more ingredients with fruits in season.
Regulars are sweetened bananas, pinipig, kundol, beans, langka, gulaman, garbanzos, kaong, nata de coco and topped with ube halaya and leche flan. You can also have it your way, as one elder ordered a tall glass without beans. I myself would prefer not to have garbanzos and beans in my cold comfort. Oh did I mention that this tall glass only costs Php50? (I last visited February 2010)
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| One of my favorites, is this huge mountain of Leche Flan from Digman's |
Regulars are sweetened bananas, pinipig, kundol, beans, langka, gulaman, garbanzos, kaong, nata de coco and topped with ube halaya and leche flan. You can also have it your way, as one elder ordered a tall glass without beans. I myself would prefer not to have garbanzos and beans in my cold comfort. Oh did I mention that this tall glass only costs Php50? (I last visited February 2010)
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| This is the facade of the famous Original Digman Halo-Halo in Bacoor, Cavite with Mr. Edilberto |
Edilberto with sister Donita now manages their mother’s store which was first built during the Japanese invasion. During my return for the interview, Edilberto was ecstatic as he recalls how his mother’s venture has been successful with the simple business. What started as a nipa hut is now a two-storey concrete structure. Edilberto prides that even celebrities like the King of Comedy Dolphy would order from his residence just to have his fill of the tall glass of Digman’s Halo-Halo.
Do you love this iconic
layered Pinoy dessert then I am sure you will love Aling Taleng’s Halo-Halo.
For details, click here.
Original Digman Halo-Halo Reg. Phil. Pat Off
is located at #82 Rubio Street, Barangay Digman, Bacoor, Cavite
Contact Details : (046) 434-3837
Digman Halo-Halo was included in my Cavite article published at Issue 4, Volume 2 of Republic of 7107 Island Travel Magazine Islands Cuisine section entitled Cavite : Beyond Coastal Cooking.
Digman Halo-Halo was included in my Cavite article published at Issue 4, Volume 2 of Republic of 7107 Island Travel Magazine Islands Cuisine section entitled Cavite : Beyond Coastal Cooking.
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For more deliriously delicious dining discoveries and updates, feel free to follow and connect via these sites :
All photos in this site were captured by Pie Rivera unless otherwise stated.
Pie Rivera is a food columnist at Republic of 7107 Island Travel Magazine and a freelance writer for other food & travel magazines.
I first visited Pastry Passion a few years back. At that time, the place did not follow the other cafés’ bid for clients attention by offering free Wifi. What they offer was simply irresistible cakes and pastries not to mention their delectable line of panini, pasta and assorted beverages. It was like Banapple before becoming a household name.
During my visits I got to sample their cakes and pies served individually. They also sell whole cakes which you can bring home or give as gifts and you will definitely not be disappointed.
Concorde cake with an intricate design
Concord Cake is made of vanilla chiffon cake and intricately decorated with miniature chocolate sticks all-over. It is also filled with light chocolate mousse and topped with confectioner’s sugar. The serving plate is drizzled with chocolate syrup which I would still dip my cake before taking a bite.
Melts-in-the-mouth Tiramisu
Tiramisu is made with traditional ingredients of mascarpone mousse laid on a bed of homemade ladyfingers soaked in Kahlua liquor. What makes this excitingly unique? Cocoa lovers will truly feast on the cocoa powder dusted all-over the cake extending to the serving plate. No scrimping of ingredients here!
Luscious Decadence Cake
Decadence Cake is an ultra rich, moist chocolate cake covered in creamy chocolate ganache and served on a bed of caramel sauce with seven heart-shaped designs. Four words, sinfully delicious, sinfully addicting!
Mouth-watering Banana Cream Pie
For pie lovers, they offer Apple, Lemon Meringue, Mango Madness and Banana Cream Pie. The last one which I tried was made up of fresh banana slices laid on a cinnamon-graham crust then topped with whipped cream. The pie is garnished with chocolate swirls and three heart-shaped designs adorned the plate.
At Pastry Passion you can have as much stylishly designed chocolate cakes and literally eat to your heart’s content.
Pasty Passion was included in my article entitled Be Mine! published at Cook Magazine's Cookstreet section, February 2010 issue.
At Pastry Passion you can have as much stylishly designed chocolate cakes and literally eat to your heart’s content.
Pasty Passion was included in my article entitled Be Mine! published at Cook Magazine's Cookstreet section, February 2010 issue.
Feel free to email me at eattoyourheartscontent@gmail.com
For more deliriously delicious dining discoveries and updates, feel free to follow and connect via these sites :
All photos in this site were captured by Pie Rivera unless otherwise stated.
Pie Rivera is a food columnist at Republic of 7107 Island Travel Magazine and a freelance writer for other food & travel magazines.
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