Off to the healthier side, we went for something organic and headed to Green Pastures at Shagri-la East wing.
Stracciatella Cheese was first on the food list. Being a cheese lover, I liked this immediately. It was made of buffalo milk and indeed tasted fresh. It was also served with arugula and toasted bread.
Their sliders set was a sampler of three burgers: 80/20 Burger, Blue Ribbon Burger, and Vegetarian Burger That Doesn’t Suck (yes, that is the name).
True to its name, the vegetarian burger really tasted good! The patty was made of organic vegetables. Too bad we only ordered a sampler with slider-sized patties. I wanted more.
As for the two meat burgers, I preferred the 80/20 Burger over the Blue Ribbon Burger perhaps because I am not much of a fan of blue cheese.
The 80/20 burger had 80% wagyu beef, and 20% pancetta, topped with stracciatella cheese (fan of this cheese now) while the blue ribbon burger was made of Wagyu shortrib, chuck, and brisket, topped with blue cheese.
The Miso Tapuy Glazed Lapu Lapu was a slab of tender fish on a bed of asparagus. Sweet-saltiness of miso glaze paired well with the seafood. And the seafood itself was of good quality, “hindi malansa”. Sauce was also served at the side for added flavor if desired. The buckwheat noodles provided carbohydrates and made the dish a complete meal.
I chose Milk Eggs Honey as dessert because I was curious at what honeycomb tastes like. I first tasted each component that provided distinct flavors. The lemon curd was generally sour with hints of sweet but it was not like some lemon sauces that just tasted like melted citrus candy. The greek yogurt was smooth and a good contrast to the texture of the honeycomb. The honeycomb tasted like sugar in a chewable form. I tried eating the honeycomb on its own, sipping out the sweetness, then what was left was something dried and tasteless. I then learned that it was better to chew the whole thing and not sip out the sugary goodness. When I ate the components together, along with the almond slivers toppings, it was a carnival of textures and flavors. Sweet, sour, smooth, something with a bite.
Branch visited located at: Edsa Shangri-la East Wing, Ortigas Center
*This is a backlog post. Actual food expedition was made a few months before publishing of this post.
Stracciatella Cheese was first on the food list. Being a cheese lover, I liked this immediately. It was made of buffalo milk and indeed tasted fresh. It was also served with arugula and toasted bread.
Their sliders set was a sampler of three burgers: 80/20 Burger, Blue Ribbon Burger, and Vegetarian Burger That Doesn’t Suck (yes, that is the name).
True to its name, the vegetarian burger really tasted good! The patty was made of organic vegetables. Too bad we only ordered a sampler with slider-sized patties. I wanted more.
As for the two meat burgers, I preferred the 80/20 Burger over the Blue Ribbon Burger perhaps because I am not much of a fan of blue cheese.
The 80/20 burger had 80% wagyu beef, and 20% pancetta, topped with stracciatella cheese (fan of this cheese now) while the blue ribbon burger was made of Wagyu shortrib, chuck, and brisket, topped with blue cheese.
The Miso Tapuy Glazed Lapu Lapu was a slab of tender fish on a bed of asparagus. Sweet-saltiness of miso glaze paired well with the seafood. And the seafood itself was of good quality, “hindi malansa”. Sauce was also served at the side for added flavor if desired. The buckwheat noodles provided carbohydrates and made the dish a complete meal.
I chose Milk Eggs Honey as dessert because I was curious at what honeycomb tastes like. I first tasted each component that provided distinct flavors. The lemon curd was generally sour with hints of sweet but it was not like some lemon sauces that just tasted like melted citrus candy. The greek yogurt was smooth and a good contrast to the texture of the honeycomb. The honeycomb tasted like sugar in a chewable form. I tried eating the honeycomb on its own, sipping out the sweetness, then what was left was something dried and tasteless. I then learned that it was better to chew the whole thing and not sip out the sugary goodness. When I ate the components together, along with the almond slivers toppings, it was a carnival of textures and flavors. Sweet, sour, smooth, something with a bite.
Branch visited located at: Edsa Shangri-la East Wing, Ortigas Center
*This is a backlog post. Actual food expedition was made a few months before publishing of this post.
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