Squid Adobo

I am actually not used to cooking squid so I had to experiment making myself some adobo-ed version.
My lola usually makes a good squid adobo (and I could've easily asked for the recipe) but for explorative purposes, I have decided to to veer away from the usual.

:: :: ::
Squid Adobo

Ingredients:
2pcs large squids (my mom just gave it to me so I'm not really sure of the weight, probably 1/4kg)
1cup water (but I just added little by little as I was adjusting the taste according to my preference)
1/2cup vinegar
1/2cup oyster sauce
1/4cup soy sauce
1pc bay leaf
dashes of salt and ground black pepper
1 medium onion, sliced thinly
3 cloves garlic, crushed
1 tbsp. grated ginger
1pc red bellpepper
oil for sauteeing


How I did it:
I first cleaned and washed the squids, cutting them into 1/2cm thick rings and patting them dry.
In a pan, I sauteed the onion, garlic, ginger and bell pepper. 
I added the squid and stir-fried it for about 1minute.
I sprinkled some salt, ground black pepper and bay leaf then added the vinegar, oyster sauce and soy sauce.
I let it simmer for about 10minutes then added the water, adjusting the taste according to my preference. (I think I still used up 1cup of water and not less) then let it simmer for another 5-10minutes until the squid is cooked but not yet tough and rubbery.
Best served with steamed rice. =)

:: :: ::

The taste was a cross between adobo and escabeche (just the right acidity) and was actually good.
Next time, I'll add some vegetables to add some crisp and texture to the dish - maybe green beans. =)


Xoxo,

Things I Love #3


I have this thing for FLOATS!
Whether rootbeer or coke...
There goes my #3 in The Things I Love. =)

Xoxo,

Chicken Tinola

I told ya, LOTS of CHICKEN PIECES in the fridge...
What else could be the most classic way to prepare chicken (other than fried chicken) inside a Filipino home? TINOLA! 

Each time I make Tinola, I make sure I never use the chicken neck as high school Noli Me Tangere analysis left me stinged. LOL. I can clearly recall how Kapitan Tiago asked for Tinola to be served specifically for Crisostomo Ibarra during his homecoming dinner. That while the rest were enjoying their bowl of Tinola, Padre Damaso was furious because he only got skinless chicken neck and tough wings. 

...And I never wanted anyone feel infuriated or hurt because of that meatless part of the chicken. So no chicken necks in my grocery list ever! LOL.
:: :: ::

Chicken Tinola

Ingredients:
cooking oil
1tbsp minced garlic
1/4cup sliced (or chopped) onions
2tbsp sliced ginger
1/2kg of chicken, cut into serving pieces
about 4cups of water (or more)
2cups of green (unripe) papaya, cut into wedges
1cup of sili leaves, rinsed and cleaned
fish sauce (patis) to taste
10pcs black peppercorns
*chicken broth cube (optional)

How I did it:
In a pan, I sauteed the onions, garlic and ginger. I added the chicken pieces and cooked until lightly browned. I poured in the water (4cups or water enough to cover the chicken pieces) and chicken broth cube and bring it to a boil. I then added the papaya wedges, black peppercorns and fish sauce. Let it simmer for about 10minutes or until the papaya wedges are cooked through. Add the sili leaves last and turn off the heat after about a minute.

:: :: ::
This dish is a comfort food for most of us. I grew up having Tinola soup during times when I am sick, along with lugaw. =)

Notes: I sometimes substitute the papaya with sayote (chayote) and sili leaves with malunggay leaves. I personally find the malunggay plus papaya version healthier and yummier, but well, that's just me. =)

Xoxo,

Chewy Oatmeal Cookies

The same day I baked the Chewy Chocolate Chip Cookies for W, I also made some Oatmeal Cookies for myself. Funny, how most people I know can't stand the taste and texture of oatmeal - but which I actually enjoy.

I still have a jar full of instant oatmeal so I've decided to bake a full batch as well. I also ran out of raisins (and got lazy to go to the corner store to buy some) so I just added some chopped walnuts.
Though the chocolate chip cookies got wiped out first, these chewy oatmeal cookies are just as good! See, I wasn't even able to take pictures of the finished product! =)
:: :: ::

Chewy Oatmeal Cookies

Ingredients:
1cup butter or margarine
1cup packed brown sugar
1/2cup granulated white sugar
2pcs eggs
2tsp vanilla extract
2tsp ground cinnamon
1tsp baking soda
1 1/4cup all purpose flour
3cups quick cooking oats (I used Quaker)
*optional:
1cup chopped walnuts or pecans
and 1cup raisins
(or 2cups raisins or 2cups nuts)

How I did it:
I preheated the oven to 325degF.
I creamed the butter and the white and brown sugars using a stand mixer.
I added the eggs one at a time while mixing at low speed.
Flour, oats, nuts and raisins are added then mixed until well-combined.
Using ice cream scooper (or spoon), I dropped dough balls about 2inches apart on a baking sheet lined with parchment. (I used the Glad Cook n' Bake)
I baked the dough for 10-12minutes.
Let cool for about 1minute on the baking sheet before transferring to the wire rack to cool completely.


Xoxo,

Chewy Chocolate Chip Cookies

W's been bugging me to buy him a big pack of Chips Ahoy each time we go to the grocery.
I could have easily gave in, except that M would give me a look - "stick to your list and the budget."

And so I told W that instead of me buying him branded chocolate chip cookies, I'll just make him some.
He loved the idea and everyday since then, he'd eagerly remind me to make him some during the weekend.
:: :: ::

Chewy Chocolate Chip Cookies
Ingredients:
1/2cup granulated white sugar
1cup packed brown sugar
1cup softened butter or margarine
2pcs eggs
2tsp vanilla extract
1/2tsp baking soda
1tsp salt
2 1/2cups all-purpose flour
2cups chocolate chips (semi-sweet or milk chocolate morsels)
How I did it:
I pre-heated the oven to 350degF.
In a bowl, I combined the flour and baking soda.
Using a stand mixer, I mixed the butter with both white and brown sugars until light and fluffy.
I added the salt, vanilla and eggs and continued mixing at low until well-combined.
I stirred in the chocolate chips, careful not to crush them.
Using an ice cream scooper (or spoon), I dropped balls of dough about 2inches apart on baking sheets lined with "cook and bake paper" (or parchment paper).
I baked the dough for about 10minutes until golden brown on the outside but soft inside. 
Let the dough cool for 1minute on the baking sheet before transferring to a wire rack.
Cool the cookies completely before keeping on airtight containers or serving.  


:: :: ::
I ran out of chocolate chips - but next time I make some, I'd make sure I'd put in not just 2cups...but more! =)

W proudly gave away some of the cookies I baked to his cousins. =)
Happy weekend!

Xoxo,

Things I Love #1 and #2

It is scorching hot outside!

Then I realized I haven't posted anything on my Things I Love series yet - so here goes:


#1 My trusty Ray-Ban Aviators - lightweight and just the right tint for me.Worth every penny! =)
#2 Starbucks frappes - what I usually get is the basic Caramel Frappe (coffee-based) with the whipped cream blended in. =)

The heat is on!
Summer is on its way!

Xoxo,

Be True To Who You Are

Posers are everywhere!
I just cannot understand how a lot of people pretend to be something or someone they are definitely NOT!

I was browsing my facebook account this afternoon and by chance saw X's profile picture. 
(Okay, itago na lang natin siya sa pangalang X.)
The profile picture sure looked familiar - as in!

Well turns out, it is my sister's picture.
To briefly describe - it's a picture of my sis (faced backwards) wearing her swimsuit and looking over a lovely scene somewhere in Palawan.
A very beautiful picture it is.

Now X (sadly we are related) claims it is her picture by posting it as her profile pic.
The post earned comments like,  "Ang ganda mo naman..."
And her responding, "Ang sexy ko no..."
OMG.

To make the story more believable, X also grabbed another picture from my sister's multiply site - a picture of another scenery from Palawan where the prior picture was also taken.
Okay so what now?

I told my sister what I saw and she was pissed. (Who wouldn't be?)
She sent a private message to X, and told her that it's her picture.
Guess what X told her? 
"Ay ate nagandahan lang naman ako..."
WTF?!

What makes it worse is that even after the PM from my sister, X never deleted the picture.
So what does that make her?

*****
The moral of the story: Never pretend to be someone you are not. 
That just shows how low your regard for yourself is.

As a mom, I try my best to let my son understand that it doesn't matter if you'll come out different 
or perhaps left out because you expressed how you really feel or think 
(because that's what you really are! - and people love you because you are YOU!).
...that it is okay if we sometimes cannot afford things his friends (or even cousins) have 
because that doesn't make him less of a person.
...and that pretending is like lying
And that almost always, pretending to be someone you are not leads you to troubles.

So X, if you get to read this I'm sure you'll know you are the X I am referring to, please...you know what's the right and best thing to do. =)

Xoxo,

There's Something about Mochi

Here's the deal - I am pregant...not.
But I've been having persistent and consecutive food cravings - each unique and different from the last one.

When I bought some frozen yogurt at Fruitti Froyo in Katipunan Avenue, I found mochi pearls and dumped a LOT on my cup.
I really enjoyed every slurp from that froyo mainly because I felt the texture of the mochi pearls really went well with the frozen treat.
Since then, I'd frequent that branch because it is only there that I found chewy mochi pearl toppings. 
(The ones from White Hat had a different taste.)

I think I am going crazy over mochi that during my recent trip to the Landmark grocery in Trinoma, I carefully scoured the shelves looking for Mochiko (glutinous rice flour) just so I can make my own mochi pearls or even mochi ice cream! 
But then I found none.
I was in the snacks isle when I found this box:

Ahh...mochi treat! I've decided to take the taro flavor...
Soft, chewy goodness! 

I think I might make some Guinataang Halo-halo with bilo-bilo or I'll beg M to drive me to the Mercato Centrale for a taste of Mochiko. Hayyy...cravings. =)

Xoxo,

Are you Prepared for Disasters?

The recent earthquake in Japan and New Zealand, as well as our Ondoy experience gave me something to think about the past days. 
Are we really prepared when calamity strikes? 
Did I prepare W enough that he can manage when something horrible happens? 

I know, but I think nowadays, it is better to be prepared.
Alarmist but yeah, in a good way maybe.

I was looking around the web for resources that might help prepare us for disasters.
I mean, there are experienced people out there who may have tips for survival right?
So I found this website and thought might be helpful to everyone as well.

Click on the picture to go to the website.

Thanks to the people behind this website. Very useful information indeed. =)


Xoxo,

Café Mediterranean

After watching KAOS and since it’s still going to be a long drive back home, we have decided to eat dinner in one of the restaurants in Resorts World.
We went a floor up from the theatre and found only Café Mediterranean the only place that could accommodate the 20++ of us.

Funny how the staff went gaga seeing 20++ people come together to their resto. It took them some time figuring out how to seat us - and we eventually ended up in sitting in the middle of the resto on a "long table."


I found the decor cute and the over-all resto look okay but I think they can still add some more oomph.


We got Quattro Formaggi (Four Cheese) Pizza - Php285
It's got a mix of mozzarella, gorgonzola, parmesan and fontina cheeses. 

Since we were sharing, we got a Platter with Pita Bread - Php645.
The meat were chicken, pork, beef and kofta kebabs. 
If you want to be able to have a taste of all their kebab types, get this.
However, their pita bread tears easily I was barely able to make a roll. =(

 (Top) New York Pizza - Php340
(Down) Spaghetti Bolognese - Php200
I don't know if it's just because it's already late or something's wrong inside their kitchen - but they ran out of pizzas! Other diners were disappointed as we got the last pizzas and left none for them.
We could've ordered more also. =(
Bolognese was okay but could've used more sauce.
They also ran out of ingredients for my Prosciutto e Pomodoro Secchi. Maybe they should always check their ingredient inventory to avoid customer dissatisfaction eh?!

To replace the Prosciutto, we ordered Mediterranea - Php235 instead.
It was a mix of sun-dried tomatoes, olives, grilled eggplant and zucchini, and anchovies. Probably not too appealing for kiddie tastebuds but tastes okay.

This place needs a lot of improvement in terms of service (food took a long time to be served and by installments - and the servers looked like they were harassed all day long). 
Food was good (but not that great *wink*) and the prices okay.
If you want a decent and cheap Mediterranean meal, go to Cafe Med. 


Xoxo,

Korean Chicken BBQ

I've got loads of chicken pieces inside the fridge. Why? Because I am trying to cut costs in our family budget. I am also resolved to serve healthier meals so turning to white meat seems to be a good decision. I am sure however, the process will take some time as M is a certified red meat lover.

I love turning to my favorite local food magazine Yummy for recipes that are very easy to understand and make. It is probably pure coincidence when I dropped the magazines (...I got from the attic while going down the spiral staircase...) and the topmost mag that turned open showed the Korean Chicken Barbeque - and I've been craving for spicy dishes recently.
:: :: ::


Korean Chicken Barbeque
(Adapted from a recipe from Yummy Magazine which can also be found in their website)


Ingredients:
1/2 kilo chicken breast fillet, sliced into thin strips
1/4 cup oyster sauce
2 tablespoons sesame oil

1/8 cup brown sugar
1/4 cup chili-garlic sauce (I used Lee Kum Kee)
salt and ground black pepper to taste
2 tablespoons cooking oil
toasted sesame seeds

vegetables like - bean sprouts and carrots as side dish 


How I did it:
Marinate chicken fillets in oyster sauce, sesame oil, brown sugar, salt and pepper for at least 30 minutes.
Heat oil in a pan over high heat. 
Add together the chicken fillets and chili garlic sauce then stir-fry for about 5 minutes or until cooked. Remove from heat and set aside.
Sprinkle toasted sesame seeds over the chicken and serve over steamed rice.
You may blanch or stir-fry vegetables such as bean sprouts and carrots then serve it together with the chicken.


:: :: ::
I've tweaked the recipe a bit so I can have the right sweet-spiciness I wanted. The dish turned out well and I am happy to have been able to satisfy my craving. 
We still had leftovers and surprisingly, the chicken did not turn tough when I reheated and the flavors intensified - which is actually good. =)


Xoxo,

Sweet and Sour Fish Fillet

It's the season of Meatless Fridays again...
In the spirit of Lent, I will try posting fish and vegetable recipes for everyone more each week. =)

:: :: ::

Sweet and Sour Fish Fillet

Ingredients:
1/2 kg fish fillet (I used the vacuum sealed sole fillet though fresh ones are still better)
salt and pepper
egg (beaten) and cornstarch for breading the fish
oil for frying

For the sauce: (Approximated)
1/4cup butter
1/4cup vinegar (I prefer using the red cane type from Del Monte but some say white vinegar is better)
1/4cup ketchup
3T brown sugar
1/2cup pineapple juice
salt and pepper

For the garnish:
green papaya, sliced into thin strips
ginger, sliced into thin strips
carrots (I made flower shapes)
red bell pepper, sliced
onion, sliced
garlic, sliced

How I did it:
Clean the fish and pat it dry. Cut it into strips and season with salt and pepper. Dunk it into the beaten egg and roll over the cornstarch to cover. 
Heat oil in a frying pan and fry the fish fillet until golden brown. Set aside.
In a saucepan, melt the butter over medium heat (be careful not to burn it) then add the vinegar, ketchup and sugar. Stir until sugar is melted. Add the pineapple juice then season with salt and pepper. (You may adjust the amount of ingredients according to your taste.) Set aside.
On the same pan, saute the onions and garlic with a small amount of butter (or oil). Add the ginger and bell pepper. Stir in the carrots and papaya until cooked but still crisp (stir-fry would be a better term =) ).
Pour in the sauce, mix and simmer for about 2 minutes. You may add in the fried fish to let it absorb the sauce a bit or you may pour the sauce over the fried fish fillet.

:: :: ::

Some like their fish fillet still crisp so they pour the sauce over just before serving. I like mine however, drenched in the sauce and that you can taste the sauce absorbed by the fish --- so I add the fish in the end, while I let the sauce simmer. 

For busy moms (and dads), you may do a short-cut and just buy ready-mix sauces like the one from Del Monte. I use it when I am in a hurry - saves a lot of time since you just need to add some water. 

Xoxo,

Chicken Afritada

This is one of the quickest and easiest recipes I make whenever I am in a hurry or just do not feel like doing something grand in the kitchen.

There's just way too many chicken pieces (of different cuts and sizes) inside the fridge and I've just got to find more creative ways to cook them. For now, this chicken afritada will do. =)

:: :: ::
Chicken Afritada

Ingredients:
1/2 kg chicken, cut into serving pieces
2-3pcs potatoes
2pcs carrots
1pc each of red and green bell peppers
2 cups tomato sauce
3T soy sauce (you may adjust according to your taste)
1cup water
1 onion
5cloves garlic
2pcs bay leaves
salt and pepper to taste
1 pk of seasoning granules or 1 chicken broth cube
1can green peas (optional)

How I did it:
I sauteed the onions and garlic in a saucepan. I added the chicken pieces and let it brown on all sides and cooked through. The potatoes, carrots, bell peppers and bay leaves are then added. I poured in the tomato sauce and soy sauce and let it simmer for a few minutes. Water is added according to your preferred sauce consistency. Season the afritada with salt and pepper and seasoning granules.

:: :: ::

M loves saucy and tomato-based dishes so I have to learn a lot of them. I sometimes change the sequence of adding in the ingredients - like adding the potatoes, carrots, etc after stirring in the tomato sauce and adding the soy sauce only in the end - but the I still get the same taste and consistency. A lot of times I don't measure what I add in, but simply rely on "tantiya" as meals like these in time, becomes very easy to make if you know the taste you're looking for.

Xoxo,

Banana Raisin Bread

Finally! I found a way to feed my son bananas! *I am jumping for joy!*

Those who may personally know me and my son W, may have heard about the story of how my son acts before the very sight of fruits. Let’s just say, in a psych-manner that he is Fruit-phobic --- Banana-phobic to be exact.

Until now, I cannot understand how one person can’t stand the smell and taste of fruits --- even the most popular ones like banana, mango and apples --- and that at the very sight of it he’ll start feeling sick and vomits. My son won’t even touch the fruits. *sobs*

I know for sure that I loaded myself with fruits and vegetables while I was pregnant with W. I'd buy fresh fruits from the Sunday market in Long Beach and pre-cut assorted fruits from Albertsons and Costco way back when I was in the US. Like they say, babies eat what their mothers eat while they’re still in the womb --- so I feel W should enjoy fruits just the way he did back when he’s still in my tummy. But sadly, it’s still a NO.

Believe me, I tried everything in my powers to make him eat fruits. M and I have guiltily resorted to bribing him with toys and books just so he’ll touch that banana. I brought home apples coated with candies and chocolate, the banoffee pie from Banapple, and tried luring him to try the chocolate fondue using marshmallows and fruits --- all unsuccessful. I used fruits in the pastries I make but he’s developed a keen sense of detection against the mighty fruits. =(

Other than the banana cues (fried saba bananas), he eats not a bit of any other fruit. So when I asked him to taste the Banana Raisin Bread I made --- to which he said was good --- I can hardly contain my tears! ***I had to control myself or he’ll wonder if I placed SOMETHING on that bread***

:: :: ::

Banana Raisin Bread

Ingredients:
3 or 4 ripe bananas, mashed
1/3 cup melted butter 
1 cup sugar 
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
a pinch of salt
1 1/2 cups of all-purpose flour
1 cup of raisins (adjust according to your preference; I used the Sun Maid brand)  
***You can make your life easier by using store-bought Banana Bread mixes like the one from Maya and follow package instructions.


How I did it:
Preheat the oven to 350degF. 
In a bowl, mash the bananas and and the butter.
Add in the sugar, egg and vanilla.
Sprinkle the salt and baking soda over the mixture.
Add the flour and mix until incorporated. (I think it is important not to over-mix to keep the bread airy - so that there'll be air pockets in your fluffy bread).
Pour the mixture into a loaf pan and bake for about 45minutes to an hour or until toothpick inserted comes out clean.
Cool before taking out of the pan and slicing.
Best when served with tea or coffee. =)

:: :: ::
I am so making some more of this bread. Even if it takes a while to do it, I know it's gonna be worth it!
Someday, when my son gets to read this blog I hope he'll understand that all I really wanted is for him to eat his fruits and get the nutrients they give. =)

***I really enjoyed eating the banana bread with him that afternoon. I paired mine with Twinings tea while W ate the bread with Ovaltine. I think I would have enjoyed it paired with my favorite Earl Grey but then the Lemon Twist was a welcome change. Still have the fruit selection box to consume. =)

Love you W! This post is for you =)

Xoxo,

THINGS I LOVE (a series)

*There are a lot of free and simple things that adults take for granted most of the time.

*There are material things (some may be expensive, some cheap) that inspire us to do better, to do more - for us to be able to acquire them.

*There are moments that pass our lives that makes the difference in the way we live our life.
----    ----    ----
This is the introduction to a series I am planning to make - a series to make me (and you) realize that there are over a million and one things that can make our lives better, happier, lovelier, worth living for and be thankful for - only if we open our eyes and hearts. Things (whether material or not) and moments that make us human are the THINGS I LOVE. =)


Xoxo,

Hooray for the Philippine Azkals

Photo from various blogs through Google search

Yay for Azkals (Philippine National Football Team)! 

They surely missed goal keeper Neil Etheridge, defender Rob Gier and center midfielder Chris Greatwich but they were still able to win over Mongolia in the qualifying round of the AFC Challenge Cup.


Aggregate score - PH Azkals (3) - MGL Blue Wolves (2)

2nd Game in Mongolia
PHL (J. Younghusband) - 1
MGL - 2

1st Game in Bacolod, Philippines
PHL (P. Younghusband & C. Caligdong) - 2
MGL - 0

Philippines advances to the next round and will face Myanmar on March 21 6pm Manila time.
After that the Azkals will fight against Palestine on the 23rd and Bangladesh on the 25th, both 6pm Manila time.
Go Azkals! Make the country proud! =)


Xoxo,

Instant Vietnamese Pho Bo

I love Pho Hoa's beef noodle soup - Pho Bo.

Back when I was having chemotherapy and had to eat hospital food for "sterility's" sake, I would often ask my doctor if I could have this store-bought soup. I cannot seem to get over the taste and the wonderful feeling I get with each sip and slurp. The mint leaves, bean sprouts and lemon wedges are a must each time I order because the taste wouldn't be complete without them.

I am just so lucky that Pho Hoa in Tomas Morato, QC is near St. Luke's hospital that I get to have this noodle soup delivered to me anytime I'm craving for it. Now, I'd get any chance to dine in Pho Hoa or any Vietnamese resto just to get my pho bo dose as I do not go out as often as I do before.

In one of my trips to the grocery, I found this spice paste...

It is an Asian Home Gourmet spice paste in Vietnamese Pho flavor! Without second-thought, I got about four packs (I couldn't even remember how much this cost per pack --- not less than Php70, I think.)
Wow, I can now have my soup at home!

It was a rainy morning a few weeks back when W asked me to cook some noodle soup for lunch. I knew it was the best time to use my spice paste (to show my son that there's another noodle dimension other than his Lucky Me noodles) but I only had rice noodles and sukiyaki cut beef.

Anyway, I still proceeded cooking the soup (sans the tendons, meatballs, bean sprouts and mint leaves). I substituted lemon with calamansi and prayed over the dish to be successful. haha!

:: :: ::

With the package instructions as my guide, here's what I did:
On a separate pan, I cooked rice noodles (about 150g or 3 small bundles from a pack) according to package instructions. 
Then I boiled 3 1/2 cups of water  plus 1 packet of the Pho spice paste and 1 medium sized white onion in a saucepan. I reduced the heat, then let it simmer for about 5 minutes.
The sukiyaki beef slices (about 1/4kg) are added in. When cooked, I took it out and set it aside.
I divided the noodles into bowls then ladled some soup over and added beef slices. 
If only I had bean sprouts (to be blanched), mint or basil leaves (fresh and cleaned) and lemons - I would've added them to this for garnish. I substituted calamansi for the lemons and I found it okay. 

:: :: ::

W and M enjoyed the soup - amazingly for M who is not a soup-person.
Next time I make this, I'll make sure I have all the ingredients and I'll post a better photo in this blog. =)

Xoxo,

Red Crab, Resorts World

When we watched KAOS a few weeks back, we first had lunch at Red Crab in Resorts World.

I was too hungry that I forgot taking pictures of the food we ordered, but used the time waiting for the food to be served to take pictures of the restaurant interior.

I loved the way the resto felt airy as the “walls” (or should I say partitions) open up to the atrium.

The feature wall was too cute not to be noticed - with its Tong, Tong, Tong, Pakitong-kitong tessellation.

The hanging lighting fixtures looked sleek and cute - but I couldn't figure out if there's any logical sequence in their arrangement. I felt the whole restaurant was full of symbolic design translations but couldn't find what those lights signified (probably just utility).

Another feature wall! The other side of the restaurant looked like this - curves - which I think alludes to the ocean or water or waves. 

The kids surely had a great time, especially with the comfy chairs. My bad, I was not able to take a picture of the chairs - but this photo with my pretty nieces would suffice. =)

It is great to eat in a restaurant that is well-designed. While eating, the ambiance adds up to whole dining experience - making the food more delightful to eat. Diners and patrons will definitely feel that they are truly welcome in a dining setting well-thought of and that complements the food that is served in it.
For me, Red Crab cracked it! =)

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Xoxo,

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