Metro Manila (CNN Philippines Life, Nov. 23) — In this edition of Where We Eat, the CNN Philippines Life team tries trending menu items and visits new coffee joints. We also ask Kodawari owner and chef Jake Aycardo where he’s been eating lately.
‘3’: ‘image’: ‘jcr:02fa1f3f-066c-4486-861e-ba6d0da5e8b0’ ‘imageCaption’: ‘The famous Two Seasons Oyster Sisig with Thai Crab Fried Rice.
Taste Two Seasons’ best-selling pizza (plus oyster sisig) in Mandaluyong
What is a Boracay trip without a beachside slice at Two Seasons? Now, you can satisfy your craving for its famous Four Cheese Pizza and Oyster Sisig because these Boracay crowd favorites are available in Mandaluyong City. The Two Seasons chain expands to the ocean-inspired, rustic yet elegant themed Oyster Bar and Kitchen, ITMIRO.
Two Seasons and ITMIRO co-founder John Peñaloza reveals that the initial goal of the Two Seasons restaurant was simply to accompany the opening of the Two Seasons Resort. “Never would I have imagined that years later, so much attention would be given to the Four Cheese Pizza and Oyster Sisig,” he shares. With both Coron and Boracay branches exceeding expectations, he believes these famous dishes became brand ambassadors, and just had to be available in Metro Manila. Peñaloza added that ITMIRO’s multi-cuisine menu is a compilation of all his favorite dishes.
ITMIRO Oyster Bar and Kitchen is located at 656 Boni Avenue, Mandaluyong City.
‘9’: ‘image’: ‘jcr:253c3772-41d5-4571-b023-194b16601340’ ‘imageCaption’: ‘From breaded oysters to birria-style lamb bourguignon, Franco fills its tacos with the kind of bites that warrant menu space at its fine
Treat yourself to this French take on tacos, s’il vous plaît
Tacos were the coping mechanism Miko Calo devoured during the pandemic. Little did the French-trained, award-winning chef of Metronome know that they would become a creative outlet as well. Last month, Calo opened Taqueria Franco in Salcedo Village, spinning the beloved Mexican staple with flavors and techniques inspired by her Robuchon background and Butuanon roots.
From breaded oysters to birria-style lamb bourguignon, Franco fills its tacos with the kind of bites that warrant menu space at its fine dining sister concept, Metronome. To soak up such savory indulgence, Calo brilliantly uses fermented buckwheat for tortillas that tip their hat to a French favorite: the galette.
From tostadas topped with egg salad and caviar to quesadillas stuffed with chicken cordon bleu, there’s enough to elicit a “caramba” here and an “ooh la la” there. Either way, wash all that comfort down with cocktails that are just as mouthwatering. Namely, a Tarte Tatin that, with calvados and bourbon, makes for alcoholic apple pie at its tastiest. As birria becomes more available across the city and culty taco spots like Ay Papito expand (their newest one’s in BGC — go for the guac!), consider Franco an absolutely welcome take on tacos.
Taqueria Franco is located in San Agustin St. Salcedo Village, Makati.
‘ ’16’: ‘image’: ‘jcr:da2f9da9-ea3c-402f-a222-f93e0cea178e’ ‘imageCaption’: ‘The chocolate croffle and salted caramel croffle à la mode
Taste a beloved Seoul snack at this local coffee joint
Imagine the buttery, flaky pastry that is a croissant. Now imagine the indented golden-brown crust of a waffle. Put those two together, and you get the Frankenstein dessert-snack that is the croffle. Popularized in Korea, the croffle has since become a standard menu option at many Seoul cafes. While some iterations of the croffle have been available in Manila for some time now, specialty coffee house Single Origin is bringing it to all of their locations this month. Their version comes in four sweet variations and two savory variations. We recommend the banana and biscoff and blueberry cheesecake frosting flavors for a sweet breakfast, while the ham & bacon and straciatella flavors are good for brunch. Those looking for something sweeter can try the salted caramel croffle à la mode and the chocolate croffle. Try them for yourselves and let us know what you think.
The six croffle flavors are available at all Single Origin branches.
’22’: ‘image’: ‘jcr:1d2bcf66-3315-4524-aee1-a06cc26e1f25’ ‘imageCaption’: ‘Try the baos and chicken wings at Caravan Black. Photo courtesy
At Caravan Black, the tastiest wings to ever grace a coffee shop
In an era of cafés grabbing inspo from the same boring Pinterest board, Caravan Black went its own way. Opening in 2016, the BGC spot eschewed quaint minimalism for a space that feels cozy and grand. Its ceiling soars, its lighting is moody, and its art smirks at you through Dan Matutina’s digital spins on Magritte and Edward Hopper.
Tucked away from the 5th Avenue hubbub, it’s the kind of place where you feel more like winding down with your coffee rather than grabbing one to-go. With a new menu of cocktails and bar bites launched early this month, there’s even more reason to stay.
While the time away sampling their serious selection of bao, each steamed bun stuffed generously with tender, crowd-pleasing pork shoulder, or a plant-based alternative: hearty pickled mushrooms and bulgogi-flavored tofu. While dumpling dupes using eggplant as wrappers are clever in theory, they make for clumsy parcels that yield little flavor. Go for the Thai wings instead — a hefty, punchy (patis and pickled veg) pile of perfectly crispy chicken — the best to ever grace a coffee shop.
The wings alone are worth a solo flight here. But if you must, share them with a friend over drinks like the Caravan Sour, a foamy classic playfully pinched with kimchi, or a Café Sbagliato that’s like a negroni that partied ’til dawn (a mix of Martini Rosso, Prosecco, and coffee-infused Campari). Sit back, sip easy, but don’t get too comfy since they still close at 7 p.m. As defiant as Caravan Black is to café clichés, don’t expect it to be your go-to bar either.
Caravan Black is located at G/F Seven Neo Bldg. 4th Ave, BGC.
‘ ’30’: ‘image’: ‘jcr:e5a52434-9a92-4562-8d20-59de1a47e3c4’ ‘imageCaption’: ‘Jake Aycardo, chef and owner of Kodawari. Photo by PETRA GANA
Life Recommendations: Jake Aycardo, chef and owner of Kodawari
What are some stand-out restaurants you’ve tried lately and what did you order?
Jiangnan and Sichu Malatang are my favorite places to eat. Jiangnan’s got good skewers on top of the unli hotpot, and Sichu Malatang’s drypot is good. In Jiangnan, my sauce of choice is satay, black vinegar, and a lot of chilies. For skewers, the lamb skewers and anything with the chinese spice. At Sichu Malatang, the white fungus tofu sheets — which they advertise that the spice level only goes up to level 5, but actually goes up to level 6.
Canned red herbal tea for drinks in both places, which is the inspiration for our latest blended iced tea at Kodawari.
What’s the ultimate food gift you’d want to get this Christmas?
Roast Goose.
What are some of the newer, exciting items on the Kodawari menu?
We quietly launched our Shishito Peppers around the same time we opened at The Grid, which I personally enjoy. I really like szechuan, which is why we’re testing out a few spicy dishes like mapo tofu and a spicy gyudon. Hopefully that comes out soon.
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If you could build your dream don, what would you top on rice? Anything goes! Honestly raw stuff like fatty tuna and ikura on top of rice is so great. That’s my true dream don.