Casa Reyes Bistro Filipino offers classic dishes with a modern twist!

Tweet

Filipinos are considered to be among the most hospitable people in the world. And this is very evident in the way they welcome people into their homes. They would offer their old traditional family dishes with the hope that people will acknowledge how special it is. Food has become an integral part of people’s lives, and would describe where region in their country they become a part. Almost all Filipinos boast about how great the food is from their region.

Filipino Cuisines offers traditional Filipino dishes, Filipino classics and the country’s home cooking.

One of the best Filipino Cuisines /restaurants I visited with friends is Casa Reyes Bistro Filipino who serves traditional Filipino dishes with a modern twist.

Casa Reyes Bistro Filipino specializes in barbecues, bagnet, crispy dinuguan, laing,  shrimp, and other mouth-watering Filipino dishes.

Casa Reyes Bistro Filipino opens its 2nd branch at the upper level of Promenade in Greenhills , San Juan. 

This is great dining place for gatherings, be it special celebrations or simple meet ups with family, relatives and friends, where the ambiance is “Home away from home”. 

The Ambiance 

You can feel the nostalgic seeing old photos, and old furnitures and old things even you can use or play the sungka while waiting for your food. 

Photo by Facebook

During an interview with Christine Dayco, the owner of Casa Reyes Bistro Filipino, she shared that an old photo was Teresita “Mama Sita” Reyes, the woman who inspired the pioneering line of Filipino sauces and spice mixes, had a vision to bring Philippine flavours to the world. Mama Sita’s® is a legacy that spans five generations of fine Filipino cooking. 

The Food

Casa Reyes Bistro Filipino serves a variety of well-loved Filipino dishes with a twist.

The Casa Reyes is well known for Wagyu 

This is my favorite dish Buttered and Garlic Shrimps with Creamy Aligue Sauce  and I promise myself that I will dine and order this  here again.. And again.

They have  an artisanal Filipino  gelatos displayed in a sorbetero cart at the entrance area.  

Try this bibingka with a twist! Bibingka and fluffy Japanese cheesecake topped with Salted egg.

Salted Egg Bibingka Cheescake available in tin can for only Php 398. 

Operation Hours

Connecticut Operating Hours

Mon-Sun 7Am-10 Pm

Promenade Operating Hours

Mon-Thurs 11 Am-10 Pm

Fri 11 Am-11 Pm

Sat 10 Am – 11 Pm

Sun 10 Am- 10 Pm

Casa Filipino does catering and delivery within the area. You can also book the restaurant for special occasions.

For more details and updates, check out their Facebook account

https://www.facebook.com/casareyesbistrofilipino/

CASA REYES BISTRO FILIPINO

Casa Reyes Bistro Filipino

B U5 2/F, Al-Fresco, Promenade Greenhills,
Ortigas,  San Juan City

Greenhills Shopping Complex

1st Level, Connecticut Carpark

Ortigas Ave. Greenhills San Juan City

The "King of Talk" Boy Abunda joins GoodAh!!! family

Tweet

Photo: https://instagram.com/msmyrnz/

The first-ever and only all-native Quick Service Restaurant (QSR) in the country,  Goodah!!! is the one coined the term Tapsi to refer to an order of tapa and sinangag. The addition of a fried egg to a rice meal resulted in the staple that is now commonly known as tapsilog.

Here's the latest news, the "King of Talk" in local show business, Boy Abunda is now a member of GoodAh!!! family.

Goodah!!! is welcoming the Philippine television host, publicist, talent manager, celebrity endorser and well known Boy Abunda into Goodah!!!, where he was a regular customer since was just starting his career in the 1980s. He shared that this 25-hour quick-service restaurant that served rice meals and congee has been his favorite restaurant.

Boy’s favorite at GoodAh!!! has always been its bistek, the favorite Pinoy dish of stir-fried tender beef marinated in soy sauce and citrus.

Last Wednesday, September 16, 2015, Boy share his secret food recipe to media guests held in Goodah!!! at Metrowalk, Ortigas, Pasig City.  He knows his way around the kitchen, has his own recipe for bistek that he is sharing with GoodAh!!!. In fact, the restaurant has adopted Boy’s version of bistek for its restaurants and is renaming it as GoodAh!!! Boy’s Bistek in his honor. 

GoodAh!!! was a concept ahead of its time in the local dining industry when it opened 33 years ago. In fact, its tagline “Open 25 hours” is an assurance that people from all walks of life, from office workers to jeepney drivers, had a place to go to no matter the time of day or night for their fix of lugaw and goto, and popular breakfast fare, namely tapa, tocino and longanisa.

Through the years, its menu expanded to include a variety of Filipino favorites that are now staples in eateries and restaurants throughout the country. Aside from tapsilog, there is tosilog, longsilog, adsilog (adobo, sinangag at itlog), and bangsilog (daing na bangus, sinangag at itlog). 

That’s why when Boy was invited to become a business partner of Goodah!!!, he did not hesitate in accepting the offer. In a way, it was his life coming full circle: from regular customer to business partner at the restaurant he loved.

Goodah!!! is now being reintroduced to a new market of Pinoy diners who seek value-for- money meals.

After 33 years, GoodAh!!! is set to redefine the restaurant landscape with its patented brand of quick meals and personalized service with a casual dining ambience. It is a dining institution that today’s millennials will surely embrace with its delicious value-for-money meals, just as many Pinoy food lovers have in the past.

GoodAh!!! already has six branches located at the following: 

-  129 Doña Soledad Ave., Better Living Subd., Brgy. Don Bosco, Parañaque City; 

-  Eastwood located at Unit 10 2nd Floor, Eastwood Citywalk 2, E. Rodriguez Jr. Ave., Quezon City;

- Gate 5 located at Caltex Station EDSA Cor. Connecticut, Greenhills, San Juan; 

-  Market Market located at Unit 8 and 9 Ground Floor, Fiesta Market, Ext 3 32nd St corner C5, Brgy. Fort Bonifacio, Taguig City;

-  Metrowalk located at D9 Bldg. D South Drive, Metrowalk Compound Meralco Ave., Ortigas, Pasig City and at 

-  Sucat located at Block 5 Lot 25 Presidents Ave., Teoville Subd., Brgy BF Homes, Parañaque City. 

GoodAh!!! also delivers. Call 4-707070 for your order of tapsilog and GoodAh!!! Boy’s Bistek. 

You may also visit our website www.goodah.com.ph/, like our Facebook page at facebook.com/GoodahPh and follow us on Twitter (twitter.com/GoodahPh) and IG (instagram.com/GoodahPH). 

For franchise inquiries, call 09279095897 or email us at franchising@goodah.com.ph.

7 ‘Foodventures' to take outside Metro Manila

Tweet

People are always going out for adventures and food tripping! Check this out and enjoy your 'foodventures'. MyProperty.ph lists seven locales beyond Metro Manila that have made major contributions to the country’s rich culinary culture.

As varied and trendy as restaurants are that pop up almost every day in Metro Manila, there’s nothing quite like going back to homegrown meals you’ll find at their place of origin. Every Philippine province and region has a signature dish they’re proud to call their own, making the task of sampling the best they have to offer an adventure in itself.

Here’s MyProperty.ph’s list of seven places outside Metro Manila that are known not just for their history and practices, but also for their trademark gastronomic delights.

Pampanga

Recognized as the culinary capital of the Philippines, Pampanga is a melting pot of local and international culture when it comes to food. During the Spanish times, colonizers taught the locals the basics of Spanish cooking, which influenced many of the province’s dishes. Some of their more mainstream offerings include the world-famous sisig, lechon kawali, and the cured sweet meats tocino and longganisa. If you’re up for a little adventure, some exotic dishes you might want to sample are adobung kamaru (mole crickets cooked in garlic and vinegar), betute tugak (stuffed frogs), and calderetang barag (a spicy stew of monitor lizard).

Ilocos Region

Have you ever heard of poqui-poqui, kabatiti, and utong? These terms might bring to mind less-than-kid- friendly images, but seemingly funny names are just one of the things that set Ilocano dishes apart from the rest. These are actually dishes made of various vegetables, much like the more PG-13 pinakbet, dinengdeng, and dinoydoy also from Ilocos. But while veggie concoctions seem to be the province’s specialty, one can’t take three steps within the area without stumbling upon other equally famous meat- based foods like Vigan longganisa, Ilocos empanada, and bagnet.

Rizal

When it comes to rice cakes, you can’t beat Rizal. Their recipes and methods of cooking these sweet delicacies were influenced by various cultures, and remain the same to this day. Cainta put their city on the map by baking the biggest rice cake ever, subsequently earning the moniker “Bibingka Capital of the Philippines.” After paying homage to the Virgin of Antipolo, patrons indulge in the city’s version of suman, a glutinous rice treat cooked in pre-made tubes of young palm leaves.

Bicol Region

If you’re a glutton for punishment, heaven for you would be Bicol Region, where some of the country’s spiciest dishes originated. Coconut milk and chilies go hand-in-hand in many of the region’s best grub, such as Bicol express, a pork dish named after a train that travels from Manila to the Bicol region; kinunot, an appetizer made of malunggay and stingray meat; and laing, a vegetable and meat dish composed mainly of gabi leaves.

Roxas City, Capiz

The “Seafood Capital of the Philippines” has an economy that thrives on aquaculture due to the plethora of marine life in the area, which is why their local dishes celebrate the diversity and flavors of their most abundant yield. Angel wing clams (locally known as diwal), crabs, scallops, oysters, and shrimp are often simply steamed so one can enjoy them in their fresh form; however, many locals have learned to kick their preparation up a notch with fusion cooking.

Cebu

Who can forget when world-renowned chef and food critic Anthony Bourdain went to Cebu and declared the province’s version of lechon (roast pig) “best pig ever”? Whether in belly form or in its whole skewered glory, what distinguishes Cebu lechon is the combination of herbs like lemongrass and leeks that give it its unique flavor as it roasts. Cebu’s suckling pig is so acclaimed, in fact, that you can buy them at airports in boxes to bring back home. Apart from Cebu lechon, a few common local favorites when it’s time for dessert are otap, caramel tarts, and dried mangoes.

Sulu and Tawi-Tawi

As a location unaffected by Hispanicization, foods in these areas are not influenced by Spanish cooking, but their techniques are more closely related to nearby Malaysia. One standout trait of foods in the region is the use of spices not common in the country, such as turmeric, coriander, and cumin. The satti—a local version of Malaysian satay—is skewered and grilled meat usually served in a bowl of sauce. Rendang, which traces its roots to Indonesia, is a dish composed of beef, lamb, or goat and various spices and is typically served during ceremonies such as weddings and Eid al-Fitr.

Celebrate Filipino Culture and Cuisine at Robinsons Manila Malls! Join "Pistang Pinoy" and "Flavor of Manila" Food & Culture Festival

Tweet

It has often been observed that the rich cultural heritage of the Philippines is seamlessly captured through our equally enticing cuisine. Indeed, the tapestry of our geographic diversity and historical influences is well-reflected in the way that our best-loved dishes (both savory and sweet) are interpreted.

Through a remarkable array of exhibits, demonstrations, parades, workshops, and performances, two of Manila’s most popular malls will highlight the amazing synergy that exists between Filipino culture, art, and food.

From August 28 to August 30, Robinsons Place Manila, premium mall in the heart of Manila and a favorite shopping destination of tourists will feature “Flavors of Manila”, which will offer a unique activity for each of the three days it will be held. Day one will present a water lilly bag making workshop, with a traditional rondalla performace delighting visitors on the next day. The final day kicks off with a cooking demonstration by “Master Chef” sensation Chef Myra, followed by a water lilly gown parade and a cultural performance. Throughout the entire duration of the festival, visitors can indulge their cravings for Filipino food via an impressive line-up of tenant booths and stalls. 

Meanwhile, Robinson’s Place Otis will begin the festivities a little earlier, beginning on August 22 and lasting up to the 28th. In order to conclude the “Buwan ng Wika” with delighful flair, the Pandacan area’s most contemporary shopping complex brings wonderful new meaning to “Pistang Pinoy”. The Fiesta-themed event will feature exciting and interactive traditional Filipino games, as well as performances from the country’s leading cultural dancers (Tingob and banga dance, tinikling, karatong, katzudaratan and singkil) and singers. Needless to say, a vast selection of customary Filipino dishes, delicacies, and pasalubong items will be readily available to take customers on a veritable culinary tour of the Philippines. 

Flavors of Manila and Pistang Pinoy will be held in partnership with Mangan Filipino Restaurant, Bacolod Inasal, Vibes Massage, Dermstrata, and BGT Healthcare Center.

For more information about this cultural and culinary renaissance in the heart of Manila, please visit www.robinsonsmalls.com 

Restaurante Pia y Damaso, Subversive Filipino Cuisine

Tweet

Enjoying an authentic dining experience is an important part of visiting restaurants especially unique ones and I think, tradition is everything. 

Sometimes I pass by at the Greenbelt 5, seeing Restaurante Pia y Damaso and thinking it is a Spanish restaurant, so honestly, it looks sophisticated but I thought it's the most expensive. 

I am one of the foodies invited to try food at Restaurante Pia y Damaso and fortunately, meeting the owner, Chef Bambi Sy-Gobio. Restaurante Pia Y Damaso was born when Greenbelt 5 opened in 2007.

Myrna Roman, Azrael Coladilla, Chef Bambi Sy-Gobio, Marco Dennis and Karen Tuazon

Restaurante Pia y Damaso is one of the premier Subversive Filipino Cuisines in the country. Offering one of the best and well known Filipino cuisines with their added twists and character.

Classic entrees and a vintage atmosphere present a feeling like you time traveled to Jose Rizal's days.

According to Bambi, Restaurante Pia y Damaso specializes on colonial Philippine cuisine inspired by Noli Me Tangere. 

The restaurant is a Filipino cuisine, and is called "comido antigo." The restaurant's name and inspiration, history comes. Father Damaso is the kura paroko or parish priest of the fictional town of San Diego, the main setting of Noli Me Tangere. Father Damaso is the biological father of Maria Clara, Crisostomo's sweetheart. He secretly impregnated Dona Pia Alba, wife of San Diego town chief Santiago de los Santos (a.k.a.Kapitan Tiyago). Damaso is popularly described with notoriety, as being the villain of Noli Me Tangere because of his persistent antogonism with Ibarra, and his negative characteristics as being fat and arrogant. . . a subversive person, troublemaker, dissident, agitator, revolutionary, renegade, rebel. . . .

Restaurante Pia y Damaso, naming their food with the use of iconic names from Noli Me Tangere and El Filibusterismo. Subversive Filipino Cuisine" probably what Damaso, also Maria Clara, Ibarra and others accused subversives were accustomed to have.

Here's the subversive treats: First served with the Starters/Appetizers, Salads and Sandwiches, Main Courses & Rice , Dessert & Pastries, Beverages - Coffee, Tea and Chocolate.

Starters/Appetizers

Almond Stuffed Dates Wrapped in Bacon

Spanish Style Sardines with Toasted Pandesal

Filo Tarts with Pork Asado, Apple Relish 

Filo Tarts with Pork Asado is enclosed in crispy filo tarts ...... I love this! Topped with apple relish to make every bite appealing.

Sisig

Salads 

Nga Nga Beef Salad 

Salty sweet chewy beef flakes , green mango pickle, red onions, haw flakes, cilantro, arugula and lettuce. Just wrap everything inside ! :)

Crisp Soft Shell Crab Salad with Mango Pepper and Cilantro Relish

Elias Salad
Elias Salad is seared marinated crocodile meat from Davao, mixed greens, tomato, caramelized pineapple, crisp shallots and mango, cilantro vinaigrette. This cost Php 450.

Main Courses & Rice

Ode to Heidelberg

German platter of brined pork leg, slab bacon, cervelat, kielbasa, wienerli, frankfurter, and Hungarian sausages.

Ostrich beef steak with guava butterThe ostrich is from an ostrich farm in Cagayan. 

Pork Belly with Chorizo and Chickpeas

Kapitan Tiago's Kare Kare

Roast Chicken with Sherry and Pimiento
Roasted chicken quarter with garlic, sherry, spanish paprika, green olives, extra virgin oil, herbs and roasted peppers.

Smoked Tapang Usa
Smoke Tapang Usa is "salted deer meat from Nueva Ecija, green mango pickles, roasted pepper omelette on garlic rice"

Smoked BBQ Mango Pork

Smoked BBQ Mango Pork is "smoked bbq pork with a mango marinade, served with a spinach, apple, raisin, pinenut and garlic rice with scrambled eggs"

Dessert & Pastries

Toasted Yema ParfaitThis new frozen dessert has layers of a special vanilla creme topped with toasted Yema.

Tsokolate Eh and Toasted Ensaymada with Queso de bola 
(Php 150)

Brazo ni Dona Vicki
(Php 100)
"Chewy meringue roulade with fresh butter curd"

Bibingka Waffle
(Php 150)
"with Malago's goat's cheese, quezo de bola, salted egg and coco jam"

De Espadana Quezo de Bola Cheesecake
(Php 220)
"Baked cheesecake with santol, prune and fig compote"

Sisa's Dementia
(Php 175)
"Truffle cake with white chocolate almond pastille, dark choco mousse and ganache"

Pepay the Dancer's Halo Halo
(Php 220)
" Red monggo, langka, garbanzaos, kaong, nata, jalea, goat's milk, leche flan, candied kamias, saba, guava, quezo de bola, fresh pastillas and ube purple yum ice cream"

The place - is small but cosy, the interiors are very charming, giving feeling of comfort, warmth, and relaxation.

The food - Restaurante Pia y Damaso manage to do the traditional way of cooking, and with a twist - an exotic ... and a different bland of ingredients. It was my 1st time to eat a crocodile meat, an Ostrich meat and deer meat! They taste like, chicken, or pork or beef meat. The meat is clean and don't have stinky smell. An exotic food that will make you forget what meat it is. 

All the desert were not too sweet and seemed that the combination was perfect. <3

Everything taste is perfect which makes me craving until the last bite. :)

The food were served very quickly and the staff/waiters were very friendly. Thanks! 

I had a very pleasant experience at Restaurante Pia Y Damaso and I will be back with my family and friends. 

Try it and you will enjoy the world of Restaurante Pia y Damaso, Subversive Filipino Cuisines! 

Restaurante Pia Y Damaso is located at 

2/F Greenbelt 5, Ayala Center Makati

Telefax +632 729-5511

Visit the Facebook: https://www.facebook.com/PiaYDamaso