Improved Local Favorites at Mama Tess Sizzling Avenue


If Mama Lou's is the mother of Italian cuisine, Mama Tess has got to be the Mom of Filipino Cuisine. I never thought I'd see classic Filipino dishes like balut, kare kare and bulalo in a food park setting but they brought it at Devour. Did they do a good job? Here's what I thought:


 Sizzling Balut (P115)

When you have tourists ask you which local food they must try, you'll most likely say, "Balut" right? If that's the case, recommend this sizzling balut from Mama Tess. You'll forget about the many times you bought from Manong Balut. The only thing you'll complain about is there's only 4 of them.


 Kare Kare Sulit Meal (P210)

My favorite Filipino dish is by far Kare Kare so I was very happy when I found out they were serving it to us. Their version is without a doubt one of the best I have ever tasted. It's certainly a great fit to pair up with their meaty dishes such as the Sisig and the Bulalo. Speaking of the Bulalo...


 Classic Bulalo Sulit Meal (P210)


 Sizzling Bulalo for Sharing (P280)

We were served Bulalo in two ways: the classic way and the sizzling way. I loved both as the meat was very tender so compliments to the chef. Of course, there's nothing like the classic Bulalo as I can't stop sipping on the soup.


Sizzling Laing Sulit Meal (P170)

I have to be honest. I was never a fan of laing. Whenever I'm shown a menu and I'm looking at the vegetable options, laing is the last thing on my mind. However, that changed in a big way when I sampled the laing of Mama Tess. I admire her for coming up with a fantastic recipe for this great dish.

Words can't describe how much I've enjoyed the food at Mama Tess Sizzling Avenue. I really hope they'll get their own spot soon. They appear to be the next big thing in the competitive food industry.

Mama Tess Sizzling Avenue
Devour Food Park, Quezon City


Enjoy Delectable Sweet Treats at Crafty Creamery


Have you been to Pop Tate's Milkshake Parlor? Of course not! It's a fictional place at Riverdale for crying out loud. However, the closest thing you can get to being there and hanging out with Archie and company is to visit this quaint dessert place at Devour Food Park. Hint: Prepare for ENORMOUS milkshakes at Crafty Creamery


 Manggo Banggo (P160)

My favorite out of the 3 milkshakes served has got to be Manggo Banggo. Manggo lovers won't be disappointed as it's got mango ice cream, meringue, mango syrup, mango jam, roasted nuts and butter biscuit. I was literally in cloud 9 with every sip I took.


 Campfire (P170)

One milkshake perfect for campers (maybe even glampers?) is Campfire. It's packed with choco ice cream, toasted mallows, graham, brownies, choco syrup and choc chips. It's a sinful treat and an unforgettable one too.


Creme Brulee (P190)

To add a cotton candy burrito, you just have to add P30 and your milkshake becomes even more Instagrammable. You won't need to do that with one of their best sellers, the Creme Brulee though. Get a load of these goodies in it: cheesecake ice cream, meringue caramel, cookies, wafer, cotton candy. To be honest, it was hard to think about starting to drink it because it's such a masterpiece. When you start drinking it, you'll feel glad you did.

After enjoying the excellent food selections, don't forget to try the sweet treats at Crafty Creamery. You won't regret it!



Crafty Creamery
Devour Food Park, Quezon City


The Ups and Downs of The Coast Food Park


Food parks have been popping up all over the country and we came across this quaint one at Malabon. Before getting to their food, I just wanted to try this new format - The Ups and Downs. It was inspired by videos of the same name by the good folks at Whatculture. Basically, I will give the good bits an up and the bad bits a down. At the end of this article, you'll have an idea whether you'll give the Coast Food Park a visit or not. So, enough of me let's do the Ups and Downs!!!







We start with this quaint Filipino cuisine called Chelle's Diner. We were able to sample their pancit canton and pata tim. Did I like their food? Yes, I did! An up for them. In fact, one of the bloggers were so satisfied with the pancit that he ordered another one. I didn't waste any time in calling him Pancit Man after that.







Wow, talk about a heavy dinner. We had two giant steaks namely the Porterhouse and the T-Bone from Steaks & Sizzles next. When they landed on our table, I noticed they weren't sizzling. Why not? That may have contributed to the steaks being a little hard to chew. Unfortunately, this part gets a down for me. Of course, it would be a whole different story if it was presented in a sizzling plate. ;)








We got the White Ramen and the Takoyaki from Hanabi. The ramen was kind of alright but there were too many bonito flakes on the Takoyaki. Since I'm not a fan of bonito flakes, this one's getting a down. That could easily be reversed when I get to try their other tempting selections though.











I rarely see a Longganisa-themed placed so my curiosity got the best of me in trying the food of Salongganisa Atbp. I enjoyed every bite of the Longganisa Party, Hinilongganisa and the Minaisang Longganisa. They get a loooong up! This is probably the only longganisa party I'd want to go to (if you know what I mean)




I remember someone telling me that when you see a food park, you'll most likely see a giant squid. He wasn't kidding as Hungry Pirate got us this enormous one and the best part about it is it was still moving. It tasted really good. I suggest eating it while it's still fresh as it won't taste that good anymore when it gets cold. As a result, they get an up as big as the squid.






Rox to Go! gave us the Overloaded Pizza and it's loaded with all the toppings we're used to seeing including bell pepper, onions and ham. Nothing to complain about here! In fact, it was so good that the other bloggers took home a whole pizza each. They were obviously curious about the other flavors. Up!









Sebastian's Fish Bowl drinks gave us Dazzling Ariel (Pink Lemonade), Sebastian's Fishbowl (Strawberry Slush) and Peppy Flounder(Green Cucumber). I loved the concept of this stall and the drinks weren't that sweet either. As a result, it gets an up!









Wing Lovers won't feel left out as Hot & Ready has a lot of tempting flavors. We got to try their Signature Buffalo and Garlic Parmesan wings. Those who love spicy food would love their signature buffalo. Those who know me know that I love parmesan wings and I loved their version so they're getting an up.






If you have a stall named Street Shakes, you must be expecting milk shakes named after famous streets in the country, right? That's exactly what you're going to get as we got to try Shawberry Boulevard and Matcha-ti Avenue. Being a Matcha lover, I wasn't expecting a lot from their Matcha milkshake but it exceeded my expectations. Up!










For a sweet ending to your wonderful meal, hop over to Scoops and Drizzle. We got a couple of customized egg waffles and one had lots of strawberries in it. It's like a crepe cone but crepe is substituted with waffle. Being a fan of dessert, both goodies had a lot of my favorite sweet stuff so it's an up for me.






Last and certainly not the least, we had a couple of cocktails since it's a Saturday night. We had the Chokeslam (Brandy + Chocolate Slush) and Love Potion (Brandy + Strawberry Slush). I loved both cocktails so this gets an up.


Final Tally: Up =      9     Down = 2


I highly recommend going to the Coast Food Park if you live near the area. They've got amazing food and live bands at night. If you're lucky, you may even catch the owner of Salongganisa Atbp singing her version of Secret Love Song. How will you know it's her? Oh, you'll feel it.

Don't agree with my opinions? Let me know in the comments section. Don't forget to like The Coast Food Park and me on Facebook.

Yummy Longgoodness at Salongganisa Atbp


What's better than having longganisa for breakfast? It's having it for dinner. Enter Salongganisa Atbp, one of the best offerings at The Coast Food Park. What I love about them is that it's an enterprise ran by mostly women. Furthermore, the suppliers are partners from Babaenihan, a cause to help women in livelihood and jobs.



Minaisang Longganisa (P90)

As a lover of corn, I highly recommend you combine the Minaisang Longganisa with the longganisa party. Another way to enjoy this dish is to have it as pulutan while enjoying a drinking session with friends at the food park.


Hinilongganisa Sisig (P125)

The Hinilongganisa Sisig is a great twist to the classic Filipino dish. Whoever came up with this recipe deserves a pat on the back. I absolutely love the way this dish was cooked too.


Longganisa Party (P245)

You don't have to travel to Cebu or Lucban or even Tuguegarao to try their longganisa. The best longganisas from all over the Philippines are in this giant Longganisa Party platter. The best part is it also comes with 2 servings of garlic rice. 

But wait, there's more! Have you wondered where all these delicious supplies came from? They're from Rural Improvement Club of Cabanatuan, an all women association. Whenever you're buying from them, you're lending a helping hand to their club.

What else can I say? I'll definitely be back for more of this Longgoodness!

Salongganisa Atbp
The Coast Food Park

Dedicating 27 Years of Bespoke Catering Innovation to Happy Employees



Dedicating 27 Years of Bespoke Catering Innovation to Happy Employees
How Josiah’s Catering Keep Employees for More Than a Decade


In 2003, Jerome joined Josiah's Catering as a waiter. He can still recall how they would set up monoblock chairs in parties and cover tables with half-drop tablecloths. The company was young back then. Now that Josiah's Catering has marked 27 years of bespoke catering innovation, Jerome's career has also flourished together with the company's success. He is now a banquet supervisor. 

For almost three decades of being a banquet specialist, Josiah's Catering is known for its unparalleled innovation in catering all kinds of occasions from weddings, birthdays, corporate events and more. One of the foundations of this success are the people who showed relentless hard work and passion for exceptional service. Josiah's Catering treasures this by taking its people along with its growth.

"Naramdaman mo at ipinaramdam din nila sayo kung anoyung narating nila ngayon at saka kasama ka rin doon. (You would feel and they would make you feel that you are part of what the company has become now)," says Lourdes Killase, Head of Laundry Section and a Josiah's Catering employee for 19 years.

For Josiah's Catering, success is not just about hiring the best people. It's about taking good care of them and treating them as your family. They do not only share work together but also support each other through personal ordeals. Owners Jet and Boyet Versoza would lend an ear to its people and help them overcome challenges in both work and personal life.

"Sa trabaho pa lang nila, busy na yan eh pero nandoon pa rin ‘yung time nila para sa amin. (Despite their busy work schedule, they still find time for their people.)," says Josiah's Executive Chef Marlyn Lara, who has been serving the company for 20 years.

At Josiah’s Catering, innovation does not only manifest in their unique design concepts and delectable menu. Strong employee-employer relationship and proper guidance are provided to innovate the way they manage their people. This is their secret to produce employees that remain for more than a decade.

"Kung hindi nila kami pinagtiyagaan, naturuan doon sa craft na pinili namin or doon sa binigay nila sa amin na opportunity, I think hindi namin ito mararating. (If they were not patient enough to train us in our chosen craft or in the opportunity they gave us, we wouldn't be here.)," says Josiah's Brand Director Mherlyn Comia, a 12-year employee.

It is not every day that you would find a company you would treat like family and stay with for more than a decade. But for the happy employees of Josiah’s Catering, they have found one. “Josiah’s Catering wouldn’t be the catering company it is today without the people who dedicated their passion and hard work for it. That is why we dedicate our 27th anniversary to our people. Here, we do not see each other as co-workers. We are one family,” says Freshnaida Versoza, Chief Operating Officer of Josiah’s Catering.

To know more about Josiah’s Catering, visit their website < www.josiahcatering.com > or call (+632) 475-2703.



 Josiah’s Catering celebrates its 27 years of bespoke catering innovation at The Blue Leaf Filipinas in Aseana City with a gorgeous banquet setup and delectable cuisines that mirror its long years of experience.






 A sense of family is at the core of Josiah’s Catering as it is being run by the members of the Vesoza family whose bond is incomparably strong.






 Josiah’s Catering dedicates its 27 years of service to its hardworking and passionate people who play a big role in the company’ success. In this photo is Mherlyn Comia, Sales and Marketing Head of Josiah’s Catering, with owners Jet and Boyet Versoza.






 An old setup by Josiah’s Catering shows how its catering service has evolved over the years to ensure that occasions are made more special and memorable from weddings, birthdays, and anniversaries to corporate events.




 
 Ever since, Josiah’s Catering has been known for its meticulous attention to details and eye for creative design.