EATING TO MY HEART'S CONTENT AT BACOOR’S DIGMAN HALO-HALO


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.

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. 

 
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)


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. 


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Pie Rivera is a food columnist at Republic of 7107 Island Travel Magazine and a freelance writer for other food & travel magazines.

EAT TO YOUR HEART'S CONTENT AT PASTRY PASSION

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.


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Pie Rivera is a food columnist at Republic of 7107 Island Travel Magazine and a freelance writer for other food & travel magazines.

EAT TO YOUR HEART'S CONTENT GOES TO THE FLYING PIG


The Flying Pig's interiors

When I first heard about The Flying Pig, I instantly imagined a pig with wings flying in the air. My friends Michelle and Ronald also thought of the same thing and we were right. As we entered this establishment in the corner of Tomas Morato corner Scout Delgado Street in Quezon City, I was caught by a photograph of a pleasant-looking flying pig with flapping white wings. Walls were adorned by various posters mainly of local and international movies.


The delectable Frying Cuchi Frito

The highlight of our meal was The Frying Cuchi Frito which is a tender and flavorful six-weeks-old roasted pig served with balsamic vinegar, pineapple and liver sauce plus fragrant fried rice. What Chef Peter Ayson prides is that their piglet was fed with a strict diet of milk and grass making its meat as soft as chicken while its skin was cooked to a crunch.

Complementing tones at The Flying Pig


Dining at The Flying Pig is quite cozy with its play of hues in bright red and virginal white. The faux French windows and brick walls complete its inviting look. 

The Flying Pig 
opened last November 2009 under the Red Crab Group of Restaurants.
Located at Tomas Morato corner Scout Delgado Street in Quezon City
Contact Details : 374-8406



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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.

EAT TO YOUR HEART'S CONTENT WITH MANGO OVERLOAD AT CAFÉ HAVANA

Cafe Havana classy yet cozy interiors

For wanting something new, the late Larry J. Cruz who founded the LJC Restaurant Group created Café Havana, located at the posh Greenbelt Mall. With an emphasis on Cuban lifestyle, the restaurant is a mix of other LJC restaurants in Malate as well as its Spanish-themed restaurant Mil Novecientos (1900).

Pollo Buenavista platter 

For my Loco Over Mangoes article, I had two equally scrumptious dishes. Pollo Buenavista composed of three portions in one huge platter – grilled chicken, well-seasoned that’s tender in every bite, salad greens with crisp ice berg lettuce and curly lollo rosso then mixed with bell pepper strips, cucumber slices and drizzled with sweet-sour balsamic vinaigrette. The salad was garnished with white onion rings. As for the salsa, it was a refreshing mango and pear combination – sweet diced mangoes blend perfectly with the crunch inherent in fresh pears. 

exploding flavors of Manglaya

The other dish is an equally mouth-watering dish. Mangalaya (which in Tagalog can literally mean “free mangoes” when separated into two words). It’s a simple but flavorful dish composed of cubed ripe mangoes and black beans with chopped tomatoes and garnished with spring onions. The salad dressing made it quite different from the usual, with the use of ginger puree adding a sweet-spicy, peppery flavor and pungent aroma, making Mangalaya truly distinct.      

I first included Café Havana in my article at Republic of 7107 Island Travel Magazine Issue 3, Volume 2 at their Flora Watch Section entitled Loco About Mangoes.


Café Havana  
Greenbelt 3 Mall, Makati City
An LJC Restaurant Group

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


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EAT TO YOUR HEART'S CONTENT GOES TO GELATONE



Cozy interiors of Gelatone at Greenbelt, Makati

Fresh made gelato, efficient staff and a cozy ambiance, spells the Gelatone experience. Located at the 2nd floor of Greenbelt 3, with only 50 square meters, Gelatone can be an intimate spot to bond with friends over a scoop of gelato.

With a play of words from “gelato” and “one” – with one being the first that comes to mind, Gelatone is pronounced with every syllable, very Italian sounding indeed.

Various gelato flavors on display  

I spoke to one of the owners during my initial visit and Teresa Songco prides of their gelato made from fresh ingredients where fruits are sourced locally and imports authentic Italian products. Pasteurized milk, cream, skimmed milk and sugar are processed and mixed with about 40 flavors that are served in rotation at the store. Bestsellers are flavors of Mango, Bubble, Pistachio, Strawberry and Chocolate made with Fererro.

Aside from gelato, Gelatone also offers pasta and panini for a hearty snack or a light meal just before you indulge in your favorite fresh made gelato.


Teresa with son Paolo who is the operations manager has been very thankful for the patronage of their gelato products and regularly creates promos for their regular clients to enjoy. I shall be posting these promos when the time arises.

Mouth-watering gelato flavors, Bubble (center), Strawberry and Pistachio

Are you a gelato fan? Let me know what you think of Gelatone.

Gelatone was featured in my article at Republic of 7107 Island Travel Magazine Issue 3 Volume 2, Islands Cuisine section entitled Chill Out Under The Summer Sun.

Gelatone  
2nd floor of Greenbelt 3 Mall, Makati City
Store hours :
Mondays – Thursdays and Sundays 10am to 11pm
Fridays – Saturdays 10am to 12mn
You can also add them on Facebook to get regular updates on their promos.


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


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All photos in this site were captured by Pie Rivera unless otherwise stated.


ANTIPOLO’S TRIO : SUMAN, MANGGA AT KASUY

When I think of Antipolo, I think of mostly these three things, suman (glutinous rice), mangga (mangoes) and kasuy (cashew nuts). Although these three are not native to Antipolo where suman and kasuy may come in other areas, while mangoes usually brought from Pangasinan or Zambales, Antipolo is still one of the best choices to getting your fix of suman-mangoes-kasuy with just about an hour or so away from Metro Manila.

One of the many stalls near the Antipolo Church


Suman may also be dipped in coco jam


Roasted cashew nuts


After a visit to Our Lady of Peace and Good Voyage (Nuestra Señora dela Paz y Buen Viaje) a number of stalls lined near the entrance of the church await every visitor. Piles of suman (glutinous rice usually cooked in coconut milk and sugar then wrapped in coconut leaves) and mounds of roasted kasuy (cashew nuts) were somehow shouting at me as I could not decide how much to buy. The lady vendor at the Nimfa Cora Mestiza Special Pasalubong even enticed my friend Michelle to try eating the suman after dipping into a jar of coconut jam. After taking the photos I needed, I bought suman and lots of cashew nuts. 

Other pasalubong goodies and delicacies available were broas, peanut brittle, polvoron, turrones de mani, lengua, uraro and glazed peanuts.

 Abundant mangoes at the Antipolo wet market

Next stop was the wet market as layers upon layers of mangoes were stacked on top of the other in large bilaos. Ripe mangoes were as cheap as Php15 to Php25 for half a kilo.


We also got to try Antipolo’s products as desserts at Baba Ghannouj and Vieux Chalet.

Baba Ghannouj's Mango Crepes

Baba Ghannouj offers Mango Crepes. The light crepe envelops the ripe diced mangoes then drizzled with chocolate syrup and cream, topped with more mangoes then dusted with ground cinnamon.

Vieux Chalet's Mango Flambé with Cashew

 Vieux Chalet, which has become an institution and a must-visit when in Antipolo, created two Antipolo-inspired desserts. Mango Flambé with Cashew is made with mango wedges, homemade vanilla ice-cream and topped with chopped cashew nuts. Somehow, I did not see if the dish was on flame when served.

Another  Vieux Chalet's dessert, Carrot Cashew Cake


Another dessert is Carrot Cashew Cake. Normally carrot cakes are made with walnuts, but Chef Florence’s version made use of what is abundant in the area. The cake is served with homemade vanilla ice cream and topped with frosting. It’s a perfect ending to a delectable evening.


I shall be posting more of my scrumptious lunch at Baba Ghannouj and delightful dinner at Vieux Chalet. Since Vieux Chalet has been serving authentic Swiss cuisine for more than 20 years, I am positive that many of you have dined and experienced the magic at night, since the house-restaurant is atop the hilly Antipolo and overlooks the Metropolis, the ambiance sets the mood for a romantic evening.


I featured Antipolo, Baba Ghannouj and Vieux Chalet in my article at Zest Inflight Magazine’s July 2010 issue, under Lands Unlocked Section entitled “Tayo Na! Calling Out, Let’s Go to Antipolo.”


Vieux Chalet Swiss Restaurant 
Taktak Road, Antipolo City
Contact details :  (632) 697-0396 / 0917 856-5175
Email: srhassig@yahoo.com


Baba Ghannouj Restaurant House of Kebab 
ML Quezon Avenue, Antipolo City
Website




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 :

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All photos in this site were captured by Pie Rivera unless otherwise stated.