Yellow Cab and Jamba Juice opens up their first collaboration store in Shangrila and it's the best! Shangri-La Plaza is now home to Yellow Cab and Jamba Juice’s collaboration store. The two brands are sharing a
space to create a seamless system that allows customers to easily enjoy the
tasty offerings of both brands.
"This is our first collaboration store where
customers get to experience the full menu lineup from both brands. We’re happy to Blend in the Good Stuff as we bring this unique dining experience
to Shang, and hopefully to other parts of the country too.” - COO Roy Quejada
The East Coast meets West Coast concept was made to let diners enjoy both worlds, either dining with a New York pizza or drinking a sip of a healthy smoothie or you can simply do both! For me at least rather than buying anywhere else you get the privilege and comfort of dining to one place and getting a lot of selections with the food and drinks. By the way this is the only branch where you can get the full menu line up from both brands.
I was overwhelmed with the activity and forgot to take photos of everything sorry! But I got to make my very own smoothie! There are easy steps on how to make them and I enjoyed it! Especially when I had to ride a bike for the blender to work haha! They use sherbet for the smoothie so no sugar available and it's totally healthy!
This is the bike where you have to blend the smoothie
Tada! The finished product. My friends got to make a pepperoni pizza and I got to make this :)
If ever you're in the area don't forget to drop by! Yellow Cab and Jamba Juice is found at the Level 1 Main Wing in front of Zara.
As a food blogger we are always on the lookout for new food ventures and something we've never tried before. I am very glad to stumble upon a humble bistro + patisserie along Tomas Morato, Vanderlust. With their tagline "a story in every bite" here we'll discover how their story started.
Vanderlust is a passion project born out of intense desire for adventure, zeal for food,
curiosity of the unknown, and most of all love between a husband and a wife. This all started with their one month honeymoon in Europe where they were captivated by their experience with architecture, music and food the most. Since they loved what they experienced they brought it here to share with us. There are 3 delicacies served which are Spanish, German and Italian and all of them are also represented through their dessert which we'll see later.
TRIVIA: The “V” in Vanderlust stands for Valerie and “A” stands for Anthony. Vanderlust is also how Germans would pronounce Wanderlust.
Another video for you guys! :)
Their color scheme consists of white, blue, black and silver which looks classy and because it's the owner's preference and the wood accents add more feel to it.
Here's a tip for new diners! Their method is pay as you order so there won't be service charge :)
At the right side are directions for those who'd like to try their famous Schneeball (snow ball)
The second floor where you can dine and host events as well.
The bistro also serves hot menu items from the three countries such as the famous Bistecca Florentine (Italy), Catalan Baked Fish (Spain), and Sausages (Germany).
Now to their food!
Jamon Serrano Croquettes 4pcs (P128)
Deep-fried bechamel croquettes with lemon garlic aoili and topped with Spanish Jamon Serrano. This is a crowd pleaser for the appetizers. The inside is very creamy and subtle so the jamon serrano gives more taste to it. Usually croquettes are made with mashed potato, however these are made with special aoili to make it lighter. Jamon Serrano is served by itself too so you can order that.
Eggplant Caponata Brushcetta 3pcs (P128)
A Sicilian eggplant dish topped on melted mozzarella layered onto toasted baguettes. As what Mark said these kinds of presentation are very common in Italy where dishes are served on toasted baguettes. The ingredients are imported and some are sourced locally. They serve wines as well which are imported so better try those!
Schweinekotelett with Mustard Cream Sauce (P428)
Approx 300g of pork chop with creamy mustard sauce, German fermented cabbage and mashed potato. Pork skin cooked to crackling perfection for that truly Schweinshaxe inspired dish. This dish was revised a lot of times to perfect it, tho it's already good before, now it's even better at least for the owner. Now this is my favorite! The german sauerkraut and mashed potato captivated me! If they serve a whole dish of only sauerkraut maybe I'd order that as well haha! By the way german sauerkraut is like the pinoy atsara version. THIS IS THE MOST SULIT DISH YOU SHOULD TRY. The porkchop on the other hand is like our crispy pata, the skin is very crispy too. For the rice lovers out there don't worry they serve rice :)
Pesto di Aglio (P188)
Al dente pasta with Liguarian inspired pesto sauce that combines nuts, garlic, and basil. This one, dito ako nabusog! It's very delicious a and the nuts gives more texture to the pasta.
Cannoli - Earl Grey, Blueberry Cheesecake and Chocolate Pistachio,
A famous Italian dessert is the Cannoli from Sicily, a region known for its ancient castles and world heritage sites back dating to Greek times. I've been looking for Cannolis and wondering what they taste like, luckily they serve it here! Tho this is not the traditional cannoli anymore because the traditional uses ricotta cheese for the filling and is piped fresh. My favorite is the Blueberry Cheesecake, which is a new flavor, then the Earl Grey which has a subtle taste and the pearls are edible! Tho they may offer it fresh soon.
Cookies and Cream Schneeballe
It's a 300 year old pastry made from shortcrust pastry. Popular in the area of Rothenburg ob der Tauber, it's name is derived from its round, ball-like shape of about 8 to 10 diameter. Traditionally, this German pastry is decorated with confectioner's sugar. This is a must try if you come to Vanderlust. The pastry at first we thought was hard like candy but it's not, it's a new taste for us and it's very good. The texture is very similar to thick pie crust, great for kids too! Here's a video on a how to for your Schneeball
Apple Cinnamon Crumble (P165 Enorme)
The crumbs on top are from the Scheeball pastry. This drink is very refreshing tho it's common but it's still very good. They gave us a hot chocolate too but I haven't gotten to take photos :( The chocolate used was different but a higher and good quality. You can taste the difference!
Signature Red Velvet Spanish Churros
Spanish Churros or Spanish Donuts are very popular in Spain, it's like their street food and is very common like our pandesal. This red velvet churros is covered with white chocolate and has cream cheese frosting. This is actually the sweetest of all the flavors and my favorite! This churro is actually served cold but they have the option where you can order a hot one but it is made fresh order.
We're very glad to eat and chat beside Sir Mark, the owner, he was there to guide us through the food and explained everything. Overall experience is 100%, staff were polite and attentive. The place is very clean and classy, no complaints about the lighting. One thing na medyo mahirap is the parking since there are not much spaces, but since it's along Tomas Morato people can park any street and you can walk to the restau. The prices are reasonable since you are also paying for the experience and the serving size is generous, it's not like every day you get to try Euroupean food haha. It's such a great experience to come here, you'll be introduced to another world and try their culture. It's true about the tagline "a story in every bite".
13 Ubay celebrates their anniversary with a new menu and we've been invited to try them out. Opened last November 2015 and now for their first year anniversary they've prepared a new menu and introduce new comfort food we'll love.
A bit of background 13 Ubay St. Comfort Dining started as an ancestral home to a family whose love for food tied them together, to a printing press to being "KusYna" of Pangako Sa'yo. Today, what stands in the area is a culmination of its first three occupants - a restaurant that brings life to heirloom recipes and adventurous dishes.
According to Edna Sarmiento, half of the
mother-daughter tandem who owns the restaurant, her parents would whip a feast every time there would be
family gatherings, with the table always looking like a spread taken out from food magazines, inviting and
tempting.
Filipino staple dishes take center stage on the menu
with the inclusion of Binagoongan, Kaldereta, and Lechon Manok, all of which are mainstays at each
and every Sarmiento family gathering. Other newcomers on the menu include Gambas, which is made
more special with 13 Ubay’s
special tomato confit, Shrimp and Chorizo Pasta, and the filling Bowl of Beef
and Cabbage.
These incredible photos were taken by Chef Zaza's grandfather and they add more life to the homey feel of the restaurant.
As the event started they gave us welcoming drinks, which is the Gimansi and 13th old fashion. The gimansi has gin in it and the 13th old fashion has whisky, i prefer the 13th old fashion :)
Bacon is also a recurring ingredient among 13 Ubay’s signature dishes. “We make our own bacon,
from scratch,” said Zaza.
Made out of love, love for bacon, and with the help of their in-house bacon
smoker, their homemade bacon appears
on almost, if not all, of the crowd favorites; from their Bacon Pizza, with the
dough made in-house as well.
Their pizza has egg on the center and yes it's unusual but it works and is delicous!
This is their Cheese and Raspberry Salad, the raspberry vinaigrette is the best! It acidity adds more texture to the salad.
Salmon and Capers has homemade smoked salmon and fried capers.
Twice Cooked Ribs, this has apple kimchi on the sides and compliments very well with the ribs.
Grilled Chicken Harissa, I actually haven't got to taste this since mabilis naubos so I assume this is delicous as well :) The chicken is a Half Chicken in North African chili pepper paste served with beans.
Chef Zaza with her grandfather giving a simple and heartfelt speech.
I didn't get to take a photo of the dessert but it was an ube piaya and ube cheesecake. The ube halaya is
taken a notch higher with the Ube Cheesecake—homemade ube cheesecake
with polvoron crust. The owners were raving about their ube and was proud of it and I can agree to that! I'm very picky with my ube and theirs was the taste I was looking for. Remind you that everything is homemade.
Food and family, they always pair well. And with a menu that’s more personal and speaks deeper about the restaurant’s colorful story, 13 Ubay St. Comfort Dining definitely is
your home away from home, always keeping their guests hearts warm and tummies filled.
Thank you 13 Ubay for filling our tummies with delicous food!
When the word "lab" comes to mind I think of chemistry, mixing, elements, science but not the word food. Recently we stumbled upon a delightful place in The Yard called Milkshake Lab, ever since I heard it immediately I felt like I want to indulge myself with it. Thankfully the owner Ms. Gill Hizon gave us the chance.
Milkshake Lab is inspired from a bar in Australia where they serve cocktails with syringe, since Ms. Gill took up Pastry Arts she incorporated all her knowledge into making milkshakes with different concoctions and wanted a chemistry theme. With their tagline "Simply Explosive" these milkshakes will blow your mind and tastebuds!
If you want to see how they're made you should watch this!
S'MORES (150)
One of their best sellers is the S'mores, it's from the Milkshake Concoctions which is their specialty menu. This baby has marshmallows, grahams, hershey chocolate and a small syringe with syrup in it! Just looking at it makes me excited and kilig.
BROWNIE NUTELLA FUDGE (P160)
Another from the best seller list is the Brownie Nutella Fudge which has brownie bits in the milkshake, brownies on top of whipped cream, wafer stick plus nutella syrup syringe! This is my favorite so far since I prefer vanilla milkshake. I will come back for this!
Aside from the concoctions they have smoothies which costs P80 and Experiment where you can create your own milkshake! You can start with adding a base (P90) like classic vanilla, chocolate, strawberry or caramel then the active ingredients (P20) like Reese's, Maltesers, Buncha Crunch, Kitkat, Twix, M&m's and Oreo. What's great about it is you can add as much as you like! Go crazy!
A Blog owned by Alyssa, a Multimedia Arts graduate. She loves to explore, discover and write about the food she tastes, places traveled and sometimes clothes she wear. Her goal is to inspire, inform and help others through her stories.
