The Fireplace (Hyatt Regency Hotel & Casino Manila, 1588 Pedro Gil cor. M.H. Del Pilar, Manila)

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Date visited: November 2013

What we ate:

Wagyu Tasting Plate with complimentary Potato Gratin (~PhP3,200 promo), Creme Brulee (~PhP500), Chocolate soup (~PhP500) and Guava Iced Tea (~PhP300)

 

Taste = 5/5

–          Our experience in this place was so good that we had to visit it twice in two months. The tasting plate consisted of three 10-oz steaks namely, Australian Wagyu Beef Tajima, American Wagyu Snake River Farms and Kitayama Philippine Wagyu Beef striploin 6+. All of the steaks tasted good but they had some differences. The American Wagyu had the best taste of them all. It was the most tender of them all as well. The beef taste was smooth and it was really “butter knife beef”. The Philippine Wagyu tasted good as well and it was tender. The beef tasted like our regular beef flavour here but the difference was in the tenderness of the meat and truly reflected the “6+”.  The Australian Wagyu had a smooth burger-beefy flavour and was almost as tender as the American Wagyu. The Potato Gratin was very creamy, filling and was really baked very well. We were scraping the bottom of the casserole because it was really good. The Creme Brulee had a very crispy crust almost glass-like and the custardy interior was good but it was a little too sweet even for us. The Chocolate Soup was so good. The soup part was extremely hot but the ice cream on top was so cold. The contrasting temperatures and the bittery taste of the hot chocolate soup versus the sweet cold vanilla ice cream made it very good. They also had complimentary walnut bread with Beurre D’ Isigny butter and the butter was just so good. However, one of the reasons that we came back to this restaurant was the Guava Iced Tea. It was the best iced tea that we’ve ever tasted. The taste of the guava was just perfectly blended with the iced tea and the pineapple slice was a welcome bonus.

 

Service = 4.5/5

–          Since the restaurant is in a hotel, we received excellent service although they could have been friendlier.

 

Ambience = 5/5

–          The area had a sophisticated atmosphere but was not too intimidating. There was a large Beech oven on display that displayed how they were grilling their meats which showed their confidence in what they were doing.

 

Value for money = 4.5/5

–          The prices were very expensive but the quality of the steaks, good service, nice ambience and of course, the Guava Iced Tea made the high cost worth it.

Click here for their website.

Australia Dairy Co. & Tai Cheong Bakery

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Date visited: November 2013

Australia Dairy Co. (G/F, 47-49 Parkes Street, Jordan)

 

What we ate:

Egg Custard Stewed in Chinese Style (~HK$20), Egg White and Milk Custard Stewed in Chinese Style (~HK20) (~PhP230 total)

 

Tai Cheong Bakery (35 Lyndhurst Terrace, Central, Hong Kong)

 

What we ate:

Egg Tart (~HK$6) (~PhP35)

 

In this post, we will review three of the “must-try” snacks in HK, namely the egg and milk custards from Australia Dairy Co. and the HK-style egg tarts from Tai Cheong Bakery.

 

In terms of the taste, the HK version of the egg tart was quite bland for our palates. Our preference is with the egg tarts from Lord Stow’s, which originated from Macau apparently. The ones from Tai Cheong Bakery had only half of the taste of the crust, egg and sweetness that we were expecting but they looked really great especially when they were side by side on the display and jiggled a lot when being moved around.

 

The egg and milk custards from Australia Dairy Co. were similarly bland for our palates. They tasted like watered down versions of egg and milk custards from what we were expecting. They reminded us of plain taho (fresh silken tofu) but more bland and watery versions of taho.

 

In both establishments, there was a queue of about 5-10 people at any given time and these two seem to be the more popular snack places (aside from the noodle places, of course). Well, we can’t really say that they were sub-par because we think that it’s just a matter of taste preference. And we prefer our sweet snacks to be really sweet.