Summer breeze


Top from Forever 21

Shorts from Seventeen

Sandals from Bazaar

Pink Flora

 Top and skirt from Boosteyay- Corsets and Bustiers

Hat from Landmark

Note that you can have a better view of the picture if you click it.

Feminine blush

Dress from: Daniella

Hat from: Landmark

Sandals from: VNC 

Note that you can have a better view of the picture if you click it.

500 days of bummer

Top from: Seventh Street

Skirt from: Bubbles

Shoes from: Saulier 

Note that you can have a better view of the picture if you click it.

Cyma

Cyma is a Greek Taverna that was originally from Boracay, and upon arriving in Manila, food lovers reveled because they wouldn’t have to wait for their next trip to Boracay to get their Cyma fix. It’s a restaurant on my list that I’ve been meaning to blog for quite some time now, so I made it a point to drag my family to Trinoma just for this.

The Mediterranean ambiance made our Cyma experience delightful, including the lively waiters and of course the scrumptious food. When we got in, there was quite a number of reserved tables — which made it all the more enticing. The atmosphere of Cyma feels like a getaway from the usual setup of other restaurants.

If the soothing color combination and the lighting would bring a great impact to your dining experience, what more the food? You wouldn’t go wrong picking any dish from the menu; but for a maximum Cyma experience, I advice that you order any of their flaming dishes which includes our very first order — Loukanika.

Loukanika, P330

Before they served it to us, the waiter poured a great amount of “watchamacall” it until the dish burst into flames and all the restaurant staff exclaimed “OPA!” fiercely.  Flaming Greek Sausages with feta cheese, oregano and sauteed sweet peppers for a starter? Why not!

CYMA Caesar, P380 (To share)

Romaine lettuce, grated parmesan cheese, vine-ripened tomato wedges, black olives, crunchy croutons with lemon Caesar dressing fused in one great dish — define awesome. I poured a little amount of lemon juice on the salad and added pepper because I like my Caesar salad with pepper and lemon, but even without it, their version of the Caesar Salad, without a doubt, is magnificent.

Cold Pikilia, P530

Whenever Greeks go to a restaurant, frequently they start with a plate with little treats called Mezedes.  Mezedes is translated as appetizers, and means “something small and delicate” and this is their five-dip sampler.

Tzatziki – Cucumber, garlic and greek yogurt (Lower right)

Melitzanosalata –  Freshly roasted eggplant, tomatoes, garlic, fresh lemon and EVOO (Lower left)

Hummus – Velvety chickpea, tahini and garlic dip (Upper right)

Hitpiti – Creamed feta cheese, hint of roasted spicy peppers and EVOO (Upper left)

Taramosalata – Greek caviar. Salted Fish Roe Dip (Middle)

The five dips were all good and the tastes really vary from one another but I had a particular liking to the Melitzanosalata,  it’s probably because I like dips with garlic and tomatoes. Buying the dips separately would cost you a lot more (even if there’s a little more quanity to it) but I would advice you to take the five-dip sampler, it’s worth it!

Pasta Vassilikos, P680 (To share)

My favorite out of everything we ordered. Penne chicken loukanika with sausage peppers in Pesto cream sauce. You can see an additional sauce in case you want more, oh how I totally love it! I usually add parmesan cheese whenever I order pesto pasta, but this pasta doesn’t need anything else. Plus, the feta cheese matched the sauce perfectly. Although I may say, it’s overpriced.

Roka Pasta, P320 (Solo)

 An original recipe from Cyma — Sauteed arugula (Roka), spaghetti with EVOO, pine nuts, grated parmigiano reggiano and fresh tomatoes. This tomato sauce pasta had more like an Aglio Oglio taste, vegan, suited for those looking for healthy pasta.

Cyma Baby Back Ribs, P1200 (Full Slab)

 A word of advice to those who will order Cyma’s specialty — the Cyma Baby Back Ribs, never forget to dip! Most dips are used to change the flavor of something, but this one is different, it enhances the flavor of the ribs. It’s charbroiled, basted with honey cinammon glaze, and your choice of side: Marouli Salata, Spanakorizo, and Greek Roasted Potatoes.

Make sure you add Cyma to your food trip list!

CYMA Branches: 

1. Level 4, Trinoma Mall (02) 915-2859

2. Level 6, Shangri-La Plaza Mall (02) 637-3090

3. G/F Greenbelt 2 (02) 986-4594 / (02) 729-4837

4. Level 2, New Eastwood Mall (02) 709-1955

5. Level 2, Robinson’s Place Midtown, Ermita (02) 354 -3909

Profiter de la vie,

Kamae Magsanoc

Stella: Wood Fire Bistro

If you fancy wood fire oven-cooked dishes, then you’re in for a treat! Aside from being visually pleasing, wood fire cooking is more efficient and economical. Stella offers fresh and light carte de jour that will surely satisfy your cravings. It is run by Raintree Restaurants (Chelsea, Momo, Museum Cafe and Rocket Room) which elucidates the Museum-like feel of the restaurant’s interiors.

The Stella Salad, P295

The first thing that landed on the dining table was The Stella Salad, my family would always make it a point to order something from the menu that has the name of the restaurant on it.  It had a variety of flavors; but the best part was the bacon – I like how it balances the sweetness of the candied rosemary pistachios and the buttery lettuce.

Chile Lime Fried Chicken Wings, P395

I had no idea that having lime on spicy chicken wings would be so good! The garlic sauce evens out the spiciness — and it’s not just your ordinary  garlic ranch, it has fresh cilantro and cool cucumbers that adds a little twist to the overall flavor. There are originally 8 pieces; my family just got too excited for me to even take a picture of the whole thing.

Butchers Best, P325

Stella’s Best-Selling Pizza. Since it’s cooked from a wood-fire oven, you can see how crunchy the crust is. Nevertheless, once you bite, the dough is so soft, it melts in your mouth. I love how all my favorite pizza toppings such as pepperoni, bacon, garlic sausage and mozzarella cheese are in one, they all meshed well.

Fire Roasted Truffled Mushroom, P350

Because we are a family of five, one pizza isn’t enough. To balance it out, we ordered something less fatty since Butcher’s Best had too much toppings. Ordering this wasn’t a bad idea at all because all the mushrooms blend well together.

Wood Fired Garlic Mushroom Cream Fettuccine, P425

Lasagna al Forno, P495

My personal favorite — the red and white sauce. I’ve always been used to Carbonara and Alfredo for white sauce, but I was surprised how they were able to execute a wood fire-cooked pasta. Not to mention, the lemon on the Wood Fired Garlic Mushroom Cream Fettuccine was like the cherry on top of a cake. Who would’ve thought lemon would complement white sauce pasta? Thumbs up to the restaurant’s creativity! The Lasagna al Forno on the other hand, was meaty and flavorful. Stella’s Lasagna has layers of pasta with meat sauce; part of its appeal is the texture — you don’t have to add anything to improve it, it’s good the way it is.

Stella is located at 7th Avenue corner 29th St. South

Garden Level, East Superblock of Bonifacio High Street Central, Taguig

Telephone Number: (02) 621-3222

Operating hours: 11:30 AM – 2:00 AM

Profiter de la vie,

Kamae Magsanoc

Mezza Norte: The Mercato of the North

For all you Northerners out there, this is something to look forward to for the BER season. Located at the U.P. — AyalaLand Technohub, Mezza Norte is a midnight food hub that will surely satisfy your cravings. It’s the North version of Bonifacio Global City’s Mercato Centrale; if you’re not familiar with it, it’s where gluttons like me hang out ’till the wee hours of the morning. This goes to all the bon viveurs who are looking for a weekend bizarre. I’ve been here a few times with my friends and we never get tired. I usually bring more home as a midnight snack or stack some in the refrigerator for the following day.

In case you were wondering, “Mezza” is Italian for half; amalgamated by the same folks who put up Mercato Centrale. Although there is a smaller seating capacity than Mercato, the quality is still the same. They have good food, great music and Wi-fi, plus there is no entrance fee! Who wouldn’t want to go? It’s open every Thursday-Saturday from 5pm-3am! I’ll make it a point to try everything!

Jampacked with gourmands running amuck, frantically seaching for what to try and what to eat next.

Taclings – tacos presented differently and easier to munch on!  12 pcs for P120. These tacos are to die for!

This is just 1/8 of the great food you’ll find in Mezza Norte, don’t hesitate to share your experience with me!

Profiter de la vie,

Kamae Magsanoc

A chicken cinch

I have been a white meat lover since the day God made poultry. Okay, it’s hard to find the right words to do it justice. But a 15-minute recipe of the Chicken Parmigiana? You be the connoisseur. As idyllic as it sounds, you’d be surprised that the ingredients are an easy find as well.  I bought mine at the SM Hypermarket, all for an affordable price — definitely a bargain.

I’d be lenient with the chicken fillet because they’re all the same, it would only vary by the way you cook it. I chose a Pesto chicken breast since it’d be awesome to have a little twist rather than the usual. It only took me about ten minutes to fry these babies with olive oil, but if you’re in for a healthy living, I suggest you smolder them.

Now these would be the real contenders for the job. About as quick as the frying is, this is kid’s work. You just have to mix the ingredients and heat for about a minute in the microwave oven and voila, you have the sauce done. The Bravo Tomato Herb Sauce is a requirement, but the Sun Dried Tomato Pesto is optional. I just love Pesto, so I added it on the list. It can also make your sauce thicker and tastier. After mixing the two, top it off with any Mozzarella cheese and McCormick Thyme (you can also use Basil leaves or Rosemary) to give it a little more taste.

They were perfect, tasty and chewy. The real benefit aside from having it in a jiffy, is that it’s high protein. The chicken is best cooked when smoldered, not that frying is bad, but it can add a ton of fats and calories that your blood vessels and heart doesn’t even need. Red sauce and white meat for healthy living!

Profiter la vie,

Kamae Magsanoc

Hello there!

Quick facts: I’m Kamae Magsanoc, 21, fresh graduate from Miriam College. Since I’m currently unemployed, I decided to put up this blog because I have a passion for writing, and the best way to do that is to feature what I love the most: Food.

 

Cornetto White Party

That’s me at the Cornetto White Party last May at the Megatrade Hall in SM Megamall, you can see how much I love food, I even attend food parties!