Best Eats of the Week: March 26
Summer brings a fresh burst of new flavors, from brioche doughnuts stuffed with fresh raspberries, to a unique Spanish sherry, to upgraded Mexican tacos.
Summer's here! The change of season heralds a fresh burst of flavors — seasonal fruits freshly harvested, a hankering for seafood, a shift to a lighter mode of eating. My top ten eats of the week include succulent soft Italian cheeses, brioche doughnuts stuffed with fresh raspberries, a unique Spanish sherry, and upgraded Mexican tacos. Check them out in the gallery below.
Hot weather finds
Hot weather finds
Soft Italian cheeses from Crumbs and Grubs
Traditional Italian artisanal methods transform milk from grass-fed cows into rich, buttery cheeses with refreshingly clean flavors. There are three kinds of cheese: Burrata, available in regular, cherry or moringa flavors; sweet and buttery Stracciatella; and Provola, a semi-aged soft cheese with a sweet and nutty flavor. Burrata and stracciatella lactation cheeses are also available — the first lactation cheeses available locally (in case you don’t know, lactation food is intended for breast feeding mothers to increase milk flow). Preorder be sending a DM to @crumbsandgrubs on Instagram.
Photo Credit: ORDER HERE
Magnum’s Non-Dairy Almond Bar
Even non-vegan will enjoy this ice cream bar. The velvety base is made of Madagascar vanilla dipped in non-dairy ethically-sourced Belgian chocolate couverture, with crunchy sea salt and roasted almonds. A word of warning, the sugar content is slightly higher than in regular Magnum ice cream bars. Available exclusively at Landers Superstore. Order online at landers.ph. Follow @magnum on Instagram.
Photo Credit: ORDER HERE
Gyozilla Manila’s Frozen Gyoza
Here’s one easy kitchen hack you’ll love: store a few packs of Gyozilla’s frozen gyoza in your fridge. They come in various flavors like garlic chive & pork, or shiitake & squash. These handmade dumplings are wonderful steamed or fried and can really elevate a simple meal. Top over instant noodles, fry then sprinkle with cilantro or sesame seeds, drop them in your hot pot. Endlessly versatile, always delicious. Order through @gyozillamnl on Instagram.
Photo Credit: ORDER HERE
Flour Pot Manila’s Mixed Berry Brioche Doughnuts
Chef Rhea Sycip’s brioche doughnuts were a big hit last year, and deservedly so, being irresistibly light and pillowy, with fresh strawberries and a sweet glaze. This summer, she has a seasonal line: doughnuts with sampinit (wild raspberries) and Benguet strawberries tossed in homemade raspberry jam, with white chocolate custard dusted with sugar snow. Every sweet, juicy bite tastes like summer harvest. Order through @flourpotmanila on Instagram.
Photo Credit: ORDER HERE
Cajun Shrimp Boil by Eliana’s Happy Food
The hot weather is making us hanker for long weekends by the beach, digging toes in the sand while we hunker down over cold beer and seafood. @elianashappyfood Shrimp Boil just hits the spot! Home cooked and packed with flavor, wonderful with crusty bread or hot rice, and a cold, cold beer. To order, Viber (0943) 459-8515 or DM @elianashappyfood on Instagram. Please order two to three days in advance.
Photo Credit: SHOP HERE
Japanese Milk Loaf by Hey Flour!
We like the way this micro artisan baker uses ancient breadmaking techniques to produce a variety of loaves, from sourdough, ciabatta to brioche. Her Hokkaido milk loaf is made folllowing the traditional TangZhong method (that is, using a roux of flour and water) to create an exceptionally soft and fluffy loaf. Check out the bread menu and there’s even a bread subscription option so you can explore the world of breads with them. Follow @heyflourbakery on Instagram, and order online at heyflour.com.
Photo Credit: ORDER HERE
The Food Trip’s Kimchi Katsudon
The Food Trip added this amazing dish to their menu. Imagine tender Kurobota pork katsudon on a bed of kimchi fried rice, with eggs, onions, panko and dashi-soy glaze. So delicious, we’re still craving. To order, text (0917) 700-76t98 or send a DM to @thefoodtrip.mnl on Instagram.
Photo Credit: ORDER HERE
Lustao Emlin Moscatel Sherry
This sweet sherry is intriguing because it’s made with Moscatel grape rather than the usual Palomino grape. Which is perhaps the reason for its lighter color and mouthfeel, and a nuanced sweetness that hints more of raisin than the usual dried fruit or brown sugar I associate with sherry. I loved this with burnt Basque cheesecake. Store a few bottles at home and pour yourself a glass when you feel the need for a little jolt of sweetness. A lovely summer sherry from @bodegaslustao. Order from @ralphs.ph or ralphs.com.ph.
Photo Credit: ORDER HERE
Premium Beef Birria Tacos from House of Birria
There are tacos and then there’s @houseofbirriaph’s tacos that are truly leveled up. They use real Mexican chili, USDA beef, and orders come with a huge quantity of dip. To order, text (0936) 965-1203 or send a DM to @houseofbirriaph on Instagram.
Photo Credit: ORDER HERE
Monkey Eagle new summer-friendly beers
Try something new to drink, like this Daydream Juicy Pale Ale that’s hazy, fruity and hoppy. Or Monkey Eagle’s General Luna Ale, a blonde ale inspired by Siargao and crafted to embody the dream surfing destination. Check out @monkeyeagleph on Instagram. To order, text (0917) 175-8289 or order online at www.monkeyeagle.com.ph.
Photo Credit: ORDER HERE
Lead photo: @thefoodtrip.mnl, @crumbsandgrubs, @houseofbirriaph, @gyozillamnl, @flourpotmanila
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