X Marks the Spot for Good Baguio Foods | Philippines Restaurant Food Blog
Find yourself in the City of Pines and don't know where to eat? Let Xine be your guide. Finding a good place to eat shouldn't be a long and arduous quest. X marks the spot for good foods in Baguio so you can get right on to experiencing the taste explosions it has to offer.
I know right? Uncle Jon has lasagna on their food list too (along with ribs and wings) but I thought I’d kill two birds, you know. =) No pasta at all in or on the pie as I imagined it would (Think deep dish .. but not that deep =b) but every other component of lasagna, the filling is there from the ground pieces of meat to the herbs to the cheese to the bechamel sauce. It made the pizza a thin but squishy pizza, it was so creamy. Ahh, also of note is that even cheese melt on top.
As for taste, it was a sweet-ish pizza for me but as always nothing that a dash of salt … and a vinegar-y hot sauce for the slices to suit my taste buds just right. All in all, this is a memorable flat bread that I’d order again (After I try the other flavors Uncle has). ^^,
It was hard not to focus on what was in the middle of the bread buns because it’s an impressive looking patty. Race noted, probably it had pork or chicken mixed in so it wasn’t as earthy gamy as beef regularly is. My better half likes gamy, but this, he didn’t mind at all. My brother liked it for its freshness. =D
When I took a bite, I had to wrestle a bit with the tensile bread. “Makunat” is not necessarily bad when it comes to buns. Firm is just what you need to catch sauces and juices, and this beef burger’s got it. How they made that slice of tomato in there so juicy and so perfect with the mustard, I don’t know, but I’ll live without knowing, I’ll just eat and eat. *tahaha
Flame grilled burger ^^,
Do visit the delivery service‘s Facebook page for their menu and to get your advance orders in, afoodionados. The link’s down below. We might just be looking at the same page … I’m weighing options what to order next already. (I really held off getting something holiday season last year.) *hihi
… at the invitation of Sir Dean of KK. (A different Dean to our Dean. *hihi)
Any day and everyday is a good day to celebrate. At KKB, we gathered to celebrate how #EveryoneIsAnOriginal, what makes Baguio (and La Trinidad) unique, and of course, Panagbenga 2019. =)
Everyone is an original. \m/
[Thus, the flower outfit (and Race’s blossom pin to add to his “uniform”) … which I had to go ukay-ukay for, when I got the invite because I realized, even with a closet that needed a huge medieval wooden bar like the one they use to secure castle gates, I haven’t a single bright, posy patterned thing to wear. Oh my! (But I swear, the insoles of my shoes are flowery. *hee)
(I have that knitted coat, sure, but I didn’t think the flowers on that popped. =D )]
The donut grazing table hounded.
From the grazing table of donuts that the KKdoughnut staff laid out for us, we were reunited with the double choco strawberry cake, first and foremost … looking a bit Christmas-y, placed side by side with one of this joint’s matcha selections.
Matcha doughnut and double chocolate strawberry cake donut. *jingle bells
It’s not all sweet and saccharine eatables at KK. There’s savory options (like Baked Creations Pull Aparts) and today, the juicy, juicy sausage roll in the photo below. The real name slipped my mind so that’s how we’ll call it for now. Pig (yes, just one) in a blanket works, too. *heehaha
So I’ve been craving for Indian food for weeks now. =b
Pani puri (“,)
It had a lot to do with oncoming sniffles *aachooo and I so wanted to clear my nostrils by eating spicy food. I haven’t really gotten to it (meaning an Indian resto) yet when I got a message from a fellow food quester, Ms. Rani, about a new restaurant she just discovered. In a flash, I was browsing the photos on their Facebook page.
They had selections on their menu that I don’t believe I’ve tried yet and when I saw pani puri, eggshell looking munchies that I imagined would be extremely fun to eat, I resolved I’ll be eating dinner there tonight. Ms. Rani was in the midst of sending me enticing photos of the food they got and I guess she was a bit surprised with my “I’m on my way” reply. *teehee (Thank you very much for the heads up on this restaurant! What a find; I couldn’t resist checking it off right away.) (This sure reinforces my view that the Rimando-New Lucban vicinity is a haven for seeming otherworldly delicious cuisine. Yas! Because I live just a stone’s throw from it.)
We arrived at Qilla, the fortress. Although I’d like to think Race and I were pretty well versed with Indian dishes, we came across even more new names on the menu that we felt we needed guidance on. That’s exactly what we got with the owner who was happy to give a description of the dishes we didn’t know. He did it exceedingly well that all we could say was, yes, add that to our order please. =))
My main aim being at Qilla was the pani puri. =D As a starter of nice delicate great balls of flour, with garbanzos, minced onions and cucumbers, and a small dollop of a spice paste inside, we spooned in the cilantro-mint “water” into the shells, popped the whole thing in and closed our gobs on it. CRUNCH went the puri and then an explosion of refreshing cilantro and mint. It was so amusing to eat that we went through all 10 shells in a snap. A great summer snack, I’d say, what with the icy herby liquid.
Always and I guess forever, the seed-like feel of basmati rice will always be enjoyable to me. This plate, it was the kebab that brought taste for all the herbs melded with the meat. Time and again, there was a hint of sweetness in my biryani spoonful because of a stray cinnamon bark tossed in with the rice. We also added a nice drizzle of what seemed like almost pure garlic sauce for added flavor.
Cheese and potato samosa (Not in photo: Tamarind saunce) =D
The potato samosa at Qilla is perfect, nicely packed with potatoes and even peas. Their cheese samosa was full of ooey gooey melted cheese. As if this wasn’t enough, the sauce wasn’t just a garlic sauce but also a tamarind sauce. Whoa!
Hummus (comes with bread)
The fort hummus seemed to me like a strict garbanzo and olive oil mix. X+1 kind of got it that the flavor profile at this joint is a bit on the light … and healthy … side. No biggie; that’s easily remedied with salt. =)
Qeema matar ^^,
The spice and taste I was craving for, I found in their qeema matar. Weee! Probably the tastiest in the huge spread we got ourselves. Uber spices and ground beef, perfect for sandwiching in bread (pita, chapati, whatever) … perfect for rice, too.
Aloo baigan =)
When the aloo baigan piqued our interest, Mr. Nadim gave us a little warning about it, thinking there might be something in the flavors that would throw us. Hearing its basic ingredients were eggplant and potato, we were sold to the idea. I’m a potato head and Race likes that smoky quality to roasted eggplant = match made in heaven. *teehee It was, again, light on salt, but was nothing that a salt sprinkling couldn’t fix.
Being the Ililikha cat’s personal lap-for-warmth. =b That’s Maeve Cafe’s branch behind me, y’all.
Good things come in threes, they say, thus, the fixation. *hihi
I hope you’re all doing great with the food quest, my foodie friends. As usual, as we speak, there are new eating places opening, expanding, even being built so here we are again with a menu laden post to keep you up to date.
For a-tapang a-tao(s) kind of accompaniments to your meal. (Get a load of how much chili and garlic bits are in the bottle below. More than half, it’s scary. Apparently, I’m no a-tapang a-tao. *tahaha) But boy, does Race enjoy this kick ass sauce. As it is, or with a dash of ketchup, it’s a-okay. (This is me, taking my better half’s word for it.)
THE first Benguet made chocolate bean to bars, guys. #SupportLocal Interesting flavors, nice melty smooth consistency, I could finish a whole bar just like that … particularly the Shewsins mint chocobar.
On to the restaurant dish lists. [Basically, my train of thought goes like this; if you have a ballpark figure of how much you could potentially spend in a resto, it would be easier for you to make a visit. Major consideration for me as in … Me no likey to wash dishes to pay for my meal. =)) (Especially when the weather’s like this. Whoa, temp drop again, no?)]
Newly Checked Off
1.) Abacus Seafood Restaurant at Travelite Hotel Legarda
Lots and lots of dishes to choose from. It took X+1 a good long while to pick something out. (“,)
2.) Cafe Kayman and Little Nibblers Fish Spa
I rarely am at Abanao Square, and it’s nice that when my brother and I did find ourselves there, we had a pretty good snack from this long running cafe in the building. Cheers … with a mango yogurt shake in my hand. =D
3.) Craft 1945 – Casa Marcos
At last, we got to dine at the Casa. Thanks to the proprietors inviting my blogger friends and I to join in on the festivities of their grand opening milestone.
How time flew as we hung out at their al fresco spot, chatting, munching on scrumptious tapas/dishes like callos, and sipping Craft Brewery beers and Casa Marcos’ mocktails. ^^,
Can’t wait till Session Road in Bloom, where all the scrumptious munchies converge in one spot (Definitely my favorite part of the Flower Festival. Oh, savory street eats, refreshing beverages after a few rounds up and down the street). But that’s still days in the future.
Now, RIGHT NOW, we have a new milk tea shop, not far from Session, that also happens to be a great source for takoyaki … and ramen.
Race contemplating the milk tea list … Detective Conan is helping. =b
When they opened their doors for a dry run, I received a message of invitation from Ms. Shy to come for a visit. As if conspiring to push us into it, the temperature the succeeding days, as you well know, dear reader residing in Baguio, got lower and lower, leaving me thinking I should set it up pronto. =)
Miso ramen and chashu ramen ^^,
Cousins Sir Nazareth and Ms. Shy welcomed us to their cozy, takoyaki frying warm, little store and as we were checking their list of interesting teas, they got us started with ramen bowls: Charsu and miso. We started eating straight away while Sir Nazareth told us more about this milk tea depot that first started in Iba, Zambales. *sip ahh, comforting warmth and luscious soup. A moment of silence please (on my part *teehee), while I savor the ingredients in the bowl on its own (Whoa, the meat slices!) and as a symphony of flavors that came together deliciously, not one overpowering another.
What type of takoyaki, was the question of the day for Race and me. Especially for the indecisive, Homie’s has a sampler with two of every variety. I popped the octopus takoyaki into my mouth first, and noted what a well made snack ball it was. The taste got better and better as I went through to the quail egg one and then with bacon inside. ^^, Imagine a kwek kwek/tokneneng on steroids with all its embellishments. Home made bacon was used in the bacon takoyaki, nyum! All three, tasty batter bombs.
Photo with the spread so I remember what we got. *heehaha
Like obedient children, X+1 went for whatever drink was suggested to us. The Starbucks inspired matcha milk tea with oats had a nice touch of textures in the gulps I sipped from the metal straw. The Thai tea, always our favorite milk tea, became even more fun to drink with egg pudding add ons. As large milk teas, they came in (beer) mugs that gave me an “I’m a Viking” vibe. I had to keep from slamming the glass onto the table after I took a sip. Later, we were also given a “love tea” to sample which was a rose flavored very girly looking drink. Bye bye, Viking. =))
Love tea, oatmeal matcha, Thai milk tea =D
Not only the takoyaki and milk teas are outstanding here, but the noodles too. The yakisoba, that was recently added to their menu, was an interesting take, with spaghetti for noodles (how versatile) and a generous sprinkling of sesame seeds (a most potent, small but terrible, nutty seasoning <3).
X marks Homie’s Milk Tea & Takoyaki for good food … and drink in Baguio. After a day’s interval, we were back for more takoyaki and osmanthus and wintermelon milk teas. *nomnomnom Homie away from home … suits us juuust fine. Really glad they brought Homie’s to Baguio, making it a second home. (“,)
Apologies, Baguio food questers, for the disappearance. I’ve been busy … like the silly old bear, Pooh Bear … doing nothing. *hihi But, BUT, my chompers are always munching away, so yes, here we are with a menu post both from newly opened restaurants and eating places we’ve recently revisited.
3.) Haru Let’s Eat unlimited chicken wings at Urban Hotel
P199 for unlimited chicken wings.
Here are the flavors. =)
4. Food Park
By recommendation of one of our dear readers, Ms. Carla. Thank you soooo much. You and your meat eating friends were right. Cheers! =D
Pork steak FTW!
P205, P185, P235, P105, P115, P205 respectively
the herbed burrito.
Herb burrito (“,)
Lots of enticing options on the menu. Sadly, what we chose wasn’t available (told you I have a knack for picking those =b). Mostly lutong ulam is the sure bet, they said, so we went with pinakbet. Pretty good for P90 with rice.
How I missed grilled corn slathered with butter and sprinkled with salt! It wasn’t sweet corn in the past but we make do and this still brought up fun memories. Kudos for their herbed chix here too. =)
First and foremost, let me greet you, my foodie friends, a prosperous 2019! … Naturally, one that’s packed with memorably delicious eats … even if it’s not a holiday. *hihi
Happy new year, guys! \m/
At the first ever Kekkan Festival in La Trinidad that happened a couple weeks back, Race and I met Chef Harry, one in the panel of judges to find the main dish and dessert that best represented the municipality. =)
A couple days later, we were at his restaurant soft opening with Sir Kurt and his Gawis family, and the Dean team. At the straightforward eating place, well away from the tourist crowds and their personal vehicles at Tamawan Village, we got to check out Chef Harry’s food stylings. \m/
We might have arrived too early that day (#excited) so we munched on patupat for starters while Chef got busy in the kitchen. In a basket, we took it like rice cake till you drop and I tell you, you really will eat and eat as much as you can. I’m not a big rice cake/rice dessert person to say the least. But this got me peeling away at the banana leaf wrappers to get a bite out of the perfect consistency, nicely flavored ( I didn’t need a sugar dip) suman. ^^, Coupled with barako, Sir Kurt and his brood, X+1 were already satisfied.
Soft opening dishes *nomnomnom
Since Chef was serving a buffet for the first day operations, we then had salad, sausage … that went so well with Dalikan bugnay wine, pinikpikan (Of course!), bulalo (Of course, yes!), scrumptious flavorful Asian dishes like chicken curry and a curry-like pasta, etc.
This food stop’s bulalo has got to be the best bulalo ever! You can really taste how it was boiling, simmering, softening in the wee hours of the morning. Every part that was fatty, somehow took on the form, feel, and taste of marrow. What. Sorcery. Is. This?
For dessert, more patupat … and Panlaok desserts like brownies and cupcakes. There’s a drink at Dalikan that can also double up as dessert. Hello, rice wine. Sweet and addicting, we almost squeezed the rice with the ladle to “igib” every drop of tapey from the clay pot. =b
Race napan nagsakdo ti shanum ken tapey. (Race getting water and rice wine from the clay pots.) *sip ahh
Ever have a dish haunt you like your conscience when you did something naughty? *tahaha The whole holiday week, I kid you not, I was thinking of nothing but the Dalikan beef shank soup. The monsoon and the last hurrah typhoon making the day cloudy gloomy didn’t help.
Come as early as you can because the dishes this eatery has to offer for the day gets sold out fast. (They open their doors as early as 7:00 a.m. with staples like pinikpikan, etag, baka, watwat and new additions daily.) (“,)
Menu of the day … Sold out watwat, baka, and etag as of 3:00 p.m. =b Unlimited coffee at P49.
Wash your hands. Ready your sauces; lots of fun choices at this joint. They have Farmer’s Daughter‘s amusingly named hot sauces, and don’t miss the inhouse chili garlic, too. You won’t have to wait long because this Food Terminal serves Cordilleran fast food. =D
From a heads up message on the blog’s FB page about a newly opened, proudly Igorot owned eating place in La Trinidad, my better half and I found ourselves riding under direct afternoon (and burning, geez) sunlight, heading for Dangwa Square.
As I sat behind Race getting drowsy by the minute, I recalled the photos of the food items I saw on Mountain Chef’s Facebook page when they first got on my radar in October. (Thanks for the resto info, Mr. Aymaň.) It seems that they have something from every continent in the world. =D
All of those images took a backseat in my mind when I saw shakshouka on their menu when we arrived. Sadly, we ran into a little hiccup, it wasn’t available. What a knack for picking out the stuff that’s out of stock, I have. Where can I put this “skill” to good use? *teehee
Red chicken curry was Race’s choice of lunchage from this international cuisine resto. I didn’t expect the dish to be so awe inspiring. When it was brought to our table, the sight of basmati rice took away all my drowsiness. #WideAwake
Red chicken curry (“,)
There’s something about the texture of that grain, you see. It’s like pasta and it’s substantial, you can “feel it” while you’re eating it. Feel na feel. Note, though, that I love eating seeds/seed-like grains … Yes, one at a time. I must’ve been a bird in another life … after my cow life. =)))
Every component of it, the chicken, the potatoes, and the carrots were soft. (So much so, Race even ate the chicken cartilage.) I totally tasted how long this has been stewing in the spices and splendid sauce. =) You know dishes that make you want to eat more even though you’re already stuffed? This is one of those plates.
Focaccia sticks with olive oil dip and salsa ^^,
I opted to add focaccia sticks instead of another rice meal because of the intriguing olive oil dip. Let me pat myself on the back for that good move. *pat pat pat It’s just bread but my gosh, a transcendental appetizer with a fabulous tangy garlic lemon sauce. I did, however, save some of my breadsticks to wipe Race’s plate clean off of the curry sauce.
The lasagna, I got in shakshuka’s stead, was a sizable portion where you can taste every element of the ingredients: The bits of minced vegetables, the sour-ish flavor of the tomato sauce, the cheese, the gamy (but not irritating gamy) beef. I thought I wouldn’t be able to finish but I did. ^^,
I still wanted another rice meal. =b
Theeeee best shawarma rice ever. It puts other plates of its kind to shame. The basmati rice really took it to another level. That extra P50 was well spent, for sure. Mountain Chef also didn’t scrimp on the spices.
Turns out, I just needed half a rice meal. With the other half for takeaway and another order of focaccia, (We didn’t get to have any dessert even though this is a cake shop too, because … on the particular day we were at the cakehouse, desserts of any kind were out of stock. See? How bizarre. Universe, pwede po bang manalo nalang ako ng lotto? *harharhar) I thought I’d be at the boxes breakfast time the next day, but no. Just a few hours from our meal in La Trinidad, I was a-munching again. (“,)
Shawarma basmati rice =)
What’s more, I ate with my hands … Bye bye instant gratification, I thought, if I bothered to get a spoon from the kitchen. Oh, what a meal! I savored every grain, every piece of ground beef, and every tidbit of veggie (with beady puppy doggy eyes watching me, begging me for a morsel *hihi).
X marks Mountain Chef for good food. Mountain chef, are you sure you’re not a mountain god as well? Extraordinarily good food as in!
Anyway, the newly built abode at the end of the street with a from-the-cliff view of Naguilian (I’m making a game of finding the Cookhouse from the hill of structures. Nailed it!), Pinewoods, Asin, the sea, and the sunset is a bed and breakfast now. It has been, for a couple of months. \m/
Ready to be fed *hihi
Fast forward to this week and X+1 is finally here as walk-in patrons to their restaurant, just as all the guests have checked out. Weee! After placing our orders at the B&B’s inhouse restaurant, we went here and there at Sunset View Ridge, (Race, with a Pale Pilsen in hand) taking in the view, and the interesting architecture of the place, and then the rooms when Ms. Nanette came upon us and offered us a look-see. Thank you so much po. ^^,
On to mealtime! What was it with the beef belly in pouch lettuce? Taste explosion! (“,) Just two main ingredients, a strip of beef and a lettuce leaf, a simple thing really, with chili oil for us (Should be with Korean sauce they said, but they ran out. Must be samjjang originally, we’re guessing). I was glad, it wasn’t too spicy because it was superduper delectable. I wonder what Chef Noel mixed into the chili oil that made it so. In a flash, all six lettuce pockets were gone.
Beef belly in pouch lettuce =D
It felt like it took some time till our other picks arrived. I’m still in disbelief how fast we went through the “salad”. It just went *poof. =)) Good thing, there’s a huge ass, Netflix ready smart TV in the resto and since we were the only ones there, the staff gave us free rein over the remote. I was gunning for a food show, but that didn’t buffer. Since I’m trying to get myself in the holiday spirit, a Christmas movie, was the second top choice.
Sunset View Ridge Restaurant and its different backdrops as the day goes by. *contented sighs
Not that I got to concentrate on watching it. =b I was too busy looking out the window, checking to see if the fog (… or were those clouds? It was so thick) had lifted and we could see further than the Sunset View dining balcony. Just like sunsets, fog can also be quite entertaining.
That is, until our tinapa rice arrived. One more for the list of a complete meal in one dish. \m/ Rice, bits of smoked fish, egg and tomatoes (that occurred to me, have the orange reddish hues of a sunset) satiating for three … if, that’s if, one in your party isn’t so hungry. Race and me? We decimated that platter. *tahaha
Sinigang pork belly sa gabi ^^,
The Sunset Bed and Breakfast sinigang is everything I could ever want from this Filipino great: A good selection of veggies (3/4 ripe tomatoes, sunset colored tomatoes, hey!), zingy salty soup, meat with the right proportion of fat to lean and cooked so well, the quality of tender I like, that whole chunks of meat went into my gob just like that. =D
Just so many restaurants in Baguio City, food trip city, that it’s been a long while since I’ve been at Lemon & Olives. Thanks to Sir Augie (whom I finally got to shake hands with and hug, yey!) and the Pop Talk team, I got a refresher of their Greek greats. (“,)