Chef's Noodles Opens in Ayala Fairview Terraces

Foodies from the northern part of the metro can now enjoy Korean favorite Chef’s Noodle as it recently opened its latest branch in Ayala Terraces, Fairview, Quezon City.

Known for its delectable yet reasonably priced selection of Korean fare, Chef’s Noodle Philippines is a proud master franchise of the very popular Chef’s Noodle chain of restaurants in Korea.

While the fast-casual restaurant is focused on bringing authentic Korean fare to the Philippines, Chef’s Noodle is able to differentiate itself from other Korean restaurants in the country by offering unique dining options that lean towards Korean fusion. 

Owner and proprietor Ms. Simisim and MMDA Chairman Francis Tolentino

The restaurant’s more adventurous take on food is something that keeps guests exciting and wanting more as the menu – which offers both Korean fusion and traditional Korean dishes; was developed by award-winning Korean celebrity chef Choi in Sun.

Sambo Kojin SM Megamall where authentic and delicious Japanese Yakiniku meets Korean Barbecue favourites

Borne from the desire to provide Filipino families with a more engaging dining experience, Sambo Kojin continues to develop and find ways to keep improving to offer only the best. It had recently opened its latest branch at the third level of Atrium of SM Megamall. Sambo Kojin fires up anew with even more mouthwatering treats for everyone as it takes foodies and their families to unforgettable journeys in Korea and Japan with its premium and featured items. 

Kimukatsu: Home of Flavored Katsu + 25 Layered Pork Cutlet

Upon arriving at Kimukatsu, I knew right away that I'm bound for some Japanese dishes the minute I saw the Samurai Sword and soldier outside the door. But I was still surprised to learn that they serve seven different flavors of tonkatsu here, namely: Plain (Standard Kimukatsu), Cheese (filled with savory cheddar cheese), Negi Shio (Spring Onion flavor), Yuzu Kosho (Japanese taste of Yuzu fruits and green chili pepper), Ume Shiso (Sour Plum Shiso Leaf), Garlic (Minced Garlic Kimukatsu) and my ultimate favorite, Black Pepper (Coated with high-grade black pepper). 

What makes Kimukatsu extra special? They had what they call as "mille feuille"--thinly sliced kind of pork folded over many times. Such delicate layering concept had made them famous for their 25-layered select pork cutlet. I love the fact that Kimukatsu flavors stretched from the inside to the outside of the katsu. 

The Yuzu Kosho had that mild spicy kick that grows slowly and becomes more intense as you eat it. The Cabbage Salad goes well with the goma dressing. There were three  choices for the dipping sauce: pink Himalayan salt, sesame seed/tonkatsu and Ponzu sauce. 

Kimukatsu's Japanese koshihikari rice (short grain rice) served on insulated wood container  locks the temperature and moisture of the rice. Thus, a fellow food blogger once described them as "shining, shimmering splendid". I had no intention of eating rice during the BHS Food Crawl, but I was glad I did upon the advice of my fellow blogger. The aromatic mound of Japanese rice at Kimukatsu was perfect for whatever choice of tonkatsu. The rice was warm and fluffy. 

The unlimited miso soup were also available in two options/versions: the Shiro (white one) and Akai (red one). White is the standard or sweeter and milky and is said to be for female and children while the red miso soup which is stronger and bolder in terms of taste is believed to be for male. 

Overall, I love Kimukatsu because it shows variety in its tonkatsu flavors. They are bursting with colors and flavors. You have a lot of options. Kimukatsu were fried to perfection--crispy panko coating and deliciously tender meat. 

Tempura Japanese Grill offers Japanese seafood lovers a savory treat

Japanese cuisine remains a top choice among an extensive range of diners, from those who want to treat themselves after a long day at work, to those who simply want to spend quality with their loved ones over a good meal. The complex flavors brought by the precise cooking techniques of Japanese cuisine, especially seafood dishes, make it an easy favorite to even the most discerning palate.

 

Tempura Japanese Grill, a frontrunner in authentic traditional and exotic Japanese cuisine, offers such array of exquisitely prepared seafood dishes and prides itself with its delectable Grilled Honey Miso Glazed Salmon.

 

The Honey Miso Glazed Salmon is prepared with premium Norwegian salmon loins caramelized with Tempura Japanese Grill’s thick signature honey and miso sauce. The buttery goodness of Norwegian salmon paired with the bold sweetness of honey and tanginess of miso make for a savory experience that will definitely captivate salmon lovers.

 

Tempura Japanese Grill’s mouth-watering seafood fare promises a flavorful feast that will definitely satiate that Japanese seafood cuisine craving whenever it kicks in. Reasonably priced at PhP 385.00, the Honey Miso Glazed Salmon is indeed the real deal. Give in to the tempting invitation of the Honey Miso Glazed Salmon, for that deliciously filling Japanese seafood fix. Tempura Japanese Grill is located at Banawe, Morato, Trinoma, Alabang Town Center, SM Mall of Asia, Robinsons Midtown, U.N. Avenue, Convergys Makati, SM Pampanga, and SM Cebu.

The Village People Visits Misono Teppanyaki Japanese Restaurant

(Members of THE VILLAGE PEOPLE, international disco superstars, before their concert inSolaire, May 28, together with President Robert Yupangco, CEO of Zoomanity Group and Owner of Misono Teppanyaki and Yakitori Daitokyo, middle, in a dine and treat event last May 26 in Misono Restaurant, Bel-Air Makati)

 

 

Press Release: Misono Teppanyaki, a newly opened Japanese Restaurant at the heart of Makati,is all set to host The Village People, the World’s No. 1 Disco Superstars that gave us the greatest hits like Y.M.C.A., MACHO MAN and IN THE NAVY. With four of the original members and two new band members they will have a taste of this unique Japanese Restaurant. Misono Teppanyaki also played host recently to Abba Mania, an international band.

Misono Teppanyaki is ready to serve new wave of exquisite and authentic Japanese food. Savor very sumptuous Japanese dishes that will surely capture your palettes’ craving. Diners will have a very unique food experience because of the naturally grown lettuce, grown in Paradizoo Theme Farm, it’s sister company.Beside it is Yakitori Daitokyo, another new Japanese Restaurant that gives us a taste of authentic Japanese Barbeque.  

Misono and Yakitori are open daily from 11am to 2pm and 5:30pm to 10pm. Forinquiries call 847-9947/ 899-9595 loc 344 or 8999824; txt 09185033399. Like us also in Facebook www.facebook.com/misonoyakitori and follow us on Twitter @misonoyakitori.

 

Ogetsu Hime, The Goddess of Food: A Taste of Fresh, Healthy and Authentic Japanese Cuisine in SM Aura, Taguig City

Discover a dining destination at the heart of the central business district where you can experience what it means to have good taste and experience a delightful degustation as you take your taste buds on an unforgettable journey. One does not need to travel to Japan to experience top notch Japanese dining, for Ogetsu Hime is just an hour drive away, located at the Skypark on SM Aura Premier. The owner realized the growing need for fuss-free and sincere service oriented Japanese establishment with the concept of serving only the freshest, purest and natural taste of foods on its menu. Seeing this potential, Ogetsu Hime was born with the sole mantra of offering the freshest and best ingredients to provide their guests the perfect meal. With indulgence as standard, it is commendable for its ample menu of dishes to try. 

In honoring Ogetsu Hime, the food goddess of Japan, the restaurant was named after her. Ogetsu Hime serves Japanese cuisine with a handful of gastronomic choices from top grade Sukiyaki cuts to sumptuous ala carte menus, pleasing even those with discriminating palates with their selection of dishes worthy of gods and goddesses. Ogetsu Hime is indeed a go-to place for anyone who visits the vicinity of SM Aura Premier in Taguig or the Bonifacio Global City business district.

Japanese cuisine is always a sensual treat for me. The success of a Japanese dish largely depends on the freshness of the ingredients and the subtle but technical approach to cooking. And as I've personally experienced, almost all of the authentic Japanese dishes at Ogetsu Hime reflect the character of the Japanese people--restrained, precise, minimal, dedicated, disciplined and creative. Sometimes cooking with so much preparations masks the real intention of a dish--purity is only achieved when a perfect blend of ingredients makes itself known in every bite. And I'd have to say that at this restaurant, the food exactly tastes as it is and as it should be.

Personally, I love Japanese cuisine for its simplicity and sophistication at the same time. At Ogetsu Hime, one gets to taste the natural flavors of whatever ingredient you're eating, presented in the most appetizing yet artistic way. It is an art that flirts with all our senses, balancing the taste, smell, texture, appearance and natural colors of food, using only the freshest ingredients. So one can expect that they only use freshly-flown ingredients from Japan (specialties like sushi and sashimi are flown twice a week), skillfully presented on plates.  Ogetsu Hime chefs masterfully creates a modern spin to traditional recipes. From authentic specialties to regular favorites, they distinctly bring out the soul of Japanese dishes. And by simply doing so, it gives an amazing treat for diners. For those whose personal taste leans towards the healthy way, Ogetsu Hime has made sure that your dining experience with them will be nothing less than excellent. 

At Ogetsu Hime, they demistify Japanese foods to make it more friendly and less intimidating, without removing the fact that it is considered one of the best cuisines in the world. For one, you can even watch your own food being cooked right before your eyes. Sukiyaki are done via table cooking service as well. I love the aromas of furai, the sautéed veggies, the piping hot bowls of sukiyaki, the smoky aromas of teriyaki and teppanyaki, all intermingling into one intoxicating, irresistible aromatic whole. But what I find truly amazing was that despite of the table cooking set up of the said restaurant, one won't smell like onions or beef after having an excellent meal at Ogetsu Hime. 

The restaurant's ambience had that cozy Zen style look and minimalist interiors, but still well lighted. Hence, it invites customers to be comfortable and talk, not just about any experience, but about the most interesting thing at the moment--food! 

Now, let's talk about their food. Ogetsu Hime's from the same people that has introduced Japanese foods to most Filipinos--via Saisaki. But if you think Ogetsu Hime's just another Saisaki, well, you're totally wrong! From the manner of food preparation to cooking from its region of origin and its authenticity, taste, texture, freshness, color, down to the very small detail--Ogetsu Hime does it all. Here's a little trivia which the owner, Mr. Vic Villavicencio shared with us:  It was them who originally started using ripe mangoes in California maki. Originally, avocado's being used. But since it's seasonal here, hence, they've thought of a fruit that 's more feasible. 

I love the clean and subtle flavors of Japanese food at this restaurant. I also adore the artful arrangement of how the food looks. Each plate is like poetry in every sense. Presentation is impeccable. At Ogetsu Hime, I could probably eat Japanese every single day and not get tired of it. 

Ogetsu Hime's sushi rolls are filled and packed with stuffings. The crunchies were really good. I loved their soft shell crab tempura. Light and airy batter and slightly seasoned to emphasize its true and natural flavor. Their spicy tuna rolls reveal not just crunch but also provided flavors that explodes in the mouth. Overall, the different flavors and textures were a great mix. With all those tastes and textures teasing the palate, the sweet-spicy-nutty-savory crunchy taste makes such a perfect appetizer to start off your meal.

Their sashimi and sushi had bright prismatic colors of  red, yellow, green and orange hues served so exquisitely detailed and meticulously done by the sushi chef. It had that fresh and natural sweetness on them too. Wasabi was great, definitely not the powdered ones. Compared to hotels, prices of these awesome goodies will not cost you an arm and a leg. They're all reasonably priced. You'll be getting exactly what you've paid for. 

Teriyaki are done the way they are cooked in Japan, using teppan grill (unlike others that uses gas grill) in exact heat to bring out its natural flavors. They're tender, moist (unlike other teriyaki I've tried that were dry) and juicy, glazed glossily and lightly with their signature teriyaki sauce on the side. Almost melt in your mouth. Perfect even without the sauce. 

My top recommendation would be Ogetsu Hime's Sukiyaki. Thinly sliced beef, shiitake and enoki mushrooms, bean curd and yam noodles in sweetened soya sauce. Try their Matsusaki sukiyaki--the menu says it is "incomparable excellence of black-haired kuroge "Japanese black" from the cattle regions of Matsusaka, Mie, Japan. Hailed as one of the world's best." Depending on your budget, you have other options to try, Ogetsu Prime sukiyaki or US Rib Eye sukiyaki. I was lucky enough to taste all of them, and they're really fantastic! Sukiyaki, regardless of its kind at Ogetsu Hime is exquisite. It is rich and tender, yet subtle. The sweetness of the sauteed onions played well against the buttery beefy goodness of the Sukiyaki. Served alongside other veggies, yam noodles, enoki and shiitake mushrooms, it makes a delectable lunch or dinner. 

We were told that Sukiyaki are best eaten by dipping them on fresh raw eggs. I was hesitant to try it, but I was told it's the way most Japanese do it. But since I was curious with how it tastes like, I've tried it. And I'm so glad I did! Sukiyaki dipped in raw fresh beaten eggs gives it a rather 'creamy' taste and a slimy texture. But it actually adds that somewhat 'sweet-umami' taste on the dish. Oh, and unlike other sukiyakis I've tried, Ogetsu Hime's take on sukiyaki isn't that sweet, but just right. For seafood aficionados, you'll surely love yosenabe--ebi (prawn), shake (Norwegian salmon), Shira (Mahi Mahi), veggies and udon noodles in Dashi Konbu broth. There's gindara, gyoza, hotategai (scallops), even foie gras all bursting with explosive natural flavors, served smartly by Master Teppan Chefs. 

The Japanese Kaki oysters exemplify Ogetsu Hime's aim--to make every meal an interactive dining experience. Each bite is like a party in one's mouth. It reminds me of the sweet and tangy "Angel wings" or more popularly known as "Diwal" which I had tasted in Iloilo City some years back. I can't get enough of these babies, I'd definitely come back to Ogetsu Hime for some more Japanese Kaki oysters.

The twist in most Ogetsu Hime's dishes can be attributed to the ordinary sauce/dressing. One would think that the sauce on the sides were just there to provide a dash of color; who would have thought that dipping a small amount of the sauce could immediately transform a dish? The tuna rolls for example tasted just as good even without the sauce, but roll it once on the side sauce, and voila! It tasted even better. 

Ogetsu Hime's service is also very good because the staff go out of their way to do things for you. Staff are well-trained and very friendly, this is important as customers like to be pampered. One thing about Ogetsu Hime is that they don't give anything of substandard even if the client insists. "We'd rather say "No," than let our customers down by giving them something substandard," says Mr. Villavicencio. Ogetsu Hime sticks to the core: they are more concerned on consistency, standards, service and experience. Every single item on Ogetsu Hime's menu was elevated from the ordinary by the perfect combination of the freshest ingredients and Japanese cooking techniques.

Other restaurants may have the same foods and similar offerings, but at the end of the day, there's just no substitute for good, old-fashioned personalized service. Skypark at SM Aura Premier is now more than just a wonderful place to see the Makati-Taguig skyline but with the emergence of restaurants such as Ogetsu Hime, it has also become an indulging destination for gastronomic adventures as well. 

Go and check out Ogetsu Hime yourself for more tasty surprises. It is one of the best reasons you can have for driving all the way to Taguig. Count my word for it, you'll be glad that you did.

Ogetsu Hime is located at Sky Park, SM Aura Premier, Level 5, 26th Street corner McKinley Parkway, Taguig City

(02) 519-9740 or 0917-8096585

Disclaimer: I am not compensated for this post. Opinions and impressions expressed are my own. 

Favorite Plates are Available To-Go at Marriott Cafe

Marriott Manila’s main outlet Marriott Café can turn your parties into lavish celebrations with gastronomic delights you have come to enjoy – wherever you may be! From intimate events to large gatherings, you can experience a magnificent spread that will make your events all the more extraordinary. Feed a party of 10, 15, or 20 people with gourmet choices that will fill your guests to their hearts’ content.

Allow for a Japanese culinary treat with Assorted Sashimi Platter (P6500 for 15 persons), a mix of salmon, tuna, and snapper sashimi; or Sushi Platter (P6000 for 15 persons) with an assortment of ebi sushi, tuna sushi, California maki roll, and spicy salmon roll. Sample the freshest catch of the sea mixed with the enticing flavors of Baked Whole Salmon Fillet (P6500 for 10 persons) and Gambas al Ajillo (P6000 for 10 persons). For those yearning for a taste of Italy with a twist, scrumptious dishes such as Linguine with Shrimp in Garlic & Olive Oil (P5200 for 15 persons) and Ocean’s Harvest Lasagna (P6000 for 15 persons) may satisfy your pasta cravings. And for those who want to bring home our renowned Slow Roasted US Prime Rib, now it’s possible! Available in whole (P19300 for 20 persons) or half (P9500 for 8-10 persons) servings, this succulent dish comes with corn on the cob, mashed or roasted potato, glazed carrots, and buttered vegetables. You may also choose your sauces from pepper cream sauce or wild mushroom sauce.

Everyone’s favorite dishes are now available for take-away, from Assorted Sushi and Sashimi Platters, to delicious Italian dishes with a twist such as Linguine with Shrimp in Garlic & Olive Oil and Ocean’s Harvest Lasagna, and even US Roasted Prime Rib! Prices start at P5,200 and are good for 10-20 people. 

Plan your events and call at 9889999 at least 24 hours before your party, so you can pick up your freshly cooked meals at Marriott Café on the day of your event! It is undeniable that Marriott can deliver nothing but distinct epicurian elegance in their dishes.

 

King Katsu: Delicious and Affordable Tonkatsu

Tucked within the SM North Edsa Skygarden’s row of establishments, King Katsu may be something you’d easily miss. But if you’ve been jonesing for some flavorful tonkatsu in town, then King Katsu will certainly satiate you. Tonkatsu has a passionate fan base next to Ramen. I bet one day it will even become more popular. At King Katsu, Tonkatsu—breaded and deep fried premium pork on top of steaming white rice, served with shredded cabbage, which they fondly call as “angel hair cabbage”, a cup of miso soup with my favorite Wakami (seaweed) leaves and soft Japanese tofu cubes are enough to make my day.  Fried pork + hot rice: two Filipino staple foods indeed! It’s not surprising that Tonkatsu had become so dear to us and so appealing to our appetites.

Miso Soup with wakami leaves

Chicken Tonkatsu with Angel Hair Cabbage and Sesame Dressing

From the same company behind Big Better Burger comes King Katsu, which had just opened in June 2013. Apparently, business has been booming since it has opened its doors—a need has been fulfilled, a more affordable tonkatsu for the masses without sacrificing its quality and taste.

King Katsu's Katsudon with Shiitake Mushroom

For non-foodies, Tonkatsu is simply just a breaded pork chop. But at King Katsu, the pork is amazingly fork tender, with sealed flavor, juicy yet non-greasy. It has an irresistible crunch and the golden brown color after deep-frying perfectly creates the meal. The King Katsu meals are complemented with unlimited rice and refillable sauces. Carb-loving Filipinos will surely enjoy this refillable rice, and to refresh the palate, the coleslaw-like angel hair cabbage salad goes well with the creamy sesame dressing.

At King Katsu, just like in most katsu joints, they have mortar and pestle sets where you pound the sesame seeds first and add the katsu sauce from a pot.

Mortar and Pestle Grinder for sesame seeds

King Katsu’s Pork Tonkatsu is available in two sizes: regular is sold at P149 while the large one is at P169 (both are reasonably priced and served with angel hair cabbage, miso soup and unlimited rice) Chicken Tonkatsu (better known as Torikatsu in Japan) is at P152 and for a healthy option, Fish tonkatsu is at P159.



Pork Tonkatsu with rice, sesame dressinng and angel hair cabbage



King Katsu’s take on Japanese curry is also delicious but it’s a little mild for me. I was expecting an added kick on my meal since it’s curry based, but there’s none. I guess they had tweaked in their Katsu Curry meals to suit the Filipino palate. It’s quite easy to understand since not everyone likes to have their meals spicy. I strongly suggest that they either make two variants of the dish: one mild and one spicy or they could put in the menu that guests can request how they’d like to have their dish.

King Katsu's Curry chicken

I had enjoyed the Pork tonkatsu, chicken tonkatsu, katsu curry pork and katsu curry chicken, but I am partial to the chicken katsudon (P152) and pork katsudon (P149). With thin slices of shiitake mushrooms and egg simmered to perfection in some soy and sake wine sauce, I’d certainly come back to King Katsu again and again. I will definitely recommend katsudon (regardless if its chicken or pork) at King Katsu for everyone to try.

One could also try King Katsu’s shrimp pork fry (P179), Shrimp fish fry (P249), King curry (P139), Niku Dango (Pork balls glaced with sweet teriyaki sauce, 3 sticks per order) at P119, Yakitori (Skewered and glazed with King Katsu’s special marinade) such as pork tenderloin, chicken thigh and eggplant.

Surprisingly, I had asked for a second helping of their angel hair cabbage. I loved these thin shredded greens and drench them in sesame dressing for a perfect way to cap off my meal at King Katsu. In my case, since I am currently on a diet program, I even used this angel hair cabbage as an alternative to rice.

My King Katsu experience can be summarized in eight words: Come for the delicious pork at affordable price.

King Katsu is located at the SM North Edsa Skygarden (if you’re going to SM Annex, you’ll surely pass by King Katsu).

Security Blanket thanks King Katsu’s Mr. Miguel Teotico and Alexis Mendoza.

Disclaimer: I am not compensated for this post. Opinions expressed are 100% my own.

 

BLOGGED: ARIGATO GOZAIMASU SUMO SAM’S GATEWAY GRAND OPENING

The facade of the Sumo Sam Gateway Mall branch

There is something about Japanese cuisine that makes me tongue-tied. It could be because of the intricate fruit carvings, delicately hand-rolled sushi and thinly sliced sashimi showing little art masterpieces on each plate that always seem to heighten my excitement and tease my palate to give each dish a try. The said temptation intensifies as soon as I get a whiff of the wasabi and miso broth wafting into the air. Such smell somehow prepares my tastebuds for the complex flavors that awaits diners at the newly opened Sumo Sam branch in Gateway Mall, Araneta Center, Cubao.

Mr. Marvin Agustin and the Sumo Sam executives.

Sumo Sam's President/Owner actor/entrepreneur Mr. Marvin Agustin with the Sumo Sam executives. 

As soon as you open the door and step inside Sumo Sam, the first thing you’ll notice are the bright red interiors with touches of modern Japanese architectural design. The ambiance is one of the things to consider in choosing a date spot, and you’ll never go wrong with Sumo Sam’s Gateway branch. Sumo Sam has an elegant, classy yet relaxing atmosphere, with its modern and neat interiors.

Cozy nice interiors.

Chopsticks can be found even on their walls.

The Sumo Sam experience begins the minute you approaches your seat where you’ll be welcomed by the staff with smiling faces, ready to offer you assistance. The instant you set foot in its walls, you feel instantly welcomed. And to me, that’s real customer service.

Sumo Sam's Hot Prawn Salad

My eyes were drawn to the Sumo Sam Hot Prawn Salad, which bursts in colors and flavors. Served on a bed of lettuce, the orange prawn on top, the pink tuna cubes, chopped brown nuts, red cherry tomatoes, and yellow citrus slices was such a delightful way to start your meal!

Sumo Sam Spicy Tuna Salad

As if that Sumo Sam Hot Prawn Salad was not enough, we were then served another salad called Spicy Tuna Salad. This dish had given me the surprise of my life. Served with lettuce, tuna flakes and some spicy dressing topped with bits of crunchy tempura batter. Spicy food enthusiasts will surely enlist this as their favorite Sumo Sam dish. 

Tuna and Pink Salmon Sashimi with slices of Lemon and Wasabi.

Tuna Sushi with dip.

The shrimp tempura is simply delish! Do I need to say more? Here’s a proof: the tempura was so good that I was not able to take a photo of the dish. Most items on Sumo Sam’s menu are already good for two to three persons. You can expect straightforward food, served in a casual and contemporary setting. Other big hits on their menu includes the tummy-filling Yakisoba with onion-thin fish strips as toppings, sweet and tasty Chicken Teriyaki, succulent and yummy Beef Gyudon bowl with Nori Strips toppings, a boat of mixed tuna sushi and sashimi with fresh lemon slices and wasabi on the side, and Japanese fried rice with loads of bits and pieces of ingredients such as shrimps, chicken, mushrooms, etc.

Sumo Sam's Chicken Teri

Sumo Sam's Beef Gyudon

Sumo Sam's Gyoza with dip.

Sumo Sam's Yakisoba

Indeed, with the presence of Sumo Sam (Gateway is their 11^th branch with more plans of expanding soon, even abroad—according to Sumo Sam’s President actor/entrepreneur Mr. Marvin Agustin who graced the said event), diners and Japanese food enthusiasts don’t have to fly all the way to Japan to get a taste of some authentic Japanese food. Discover heaps of Japanese food fusion/inspired dishes at Sumo Sam. And as a way to end our pleasant Sumo Sam Japanese food tripping, we had carved fruits as desserts.

Intricately carved fruits with bits of ice.

As I bid my foodies and blogger friends goodbye, Ms. Tina Papera of Sumo Sam asks if I had a great meal and tells me to come visit them again. Well, what do I say? I most certainly will! 

The author, Purple Plum Fairy with Sumo Sam's Ms. Kristina Andrea Papera.

Purple Plum Fairy says Arigato Gozaimasu to Ms. Tina Papera of Sumo Sam, Mr. Marvin Agustin and the staff of Sumo Sam Gateway mall branch.

Disclaimer: I am not compensated for this blog post. Opinions expressed are 100% my own.