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Your Zodiac Sign’s 2020 Resolution

Your Zodiac Sign’s 2020 Resolution

2019 is coming to a close and despite many of us not fulfilling last year’s plans, there will always be this awe-provoking promise of a new year. For us to be headstrong about making our lives better, we ought to slate a more realistic mirror and recommend self-reflective changes we should be making based on our stars. Yes, we are big believers of the commonality of your character, fate, and behavior based on your zodiac sign (but, we’ll tackle that subject for next time). This special is the special edition of  our What to Do Series on Your Zodiac Sign’s 2020 Resolution

 

Aries

You need to stop doubting yourself and enter 2020 with boldness.

Taurus

2020 doesn’t have to be a a rerun of your 2019. You can create the year into whatever you desire.

Gemini

Stop being starting a new project and then abandoning it right in the middle. You should have high hopes for the decade and for yourself.

Cancer

Remember, it’s okay if your ‘getting over’ process is a long one. You’ll get there soon enough.

Leo

The end of the year is a good time to reflect on what you’ve been doing with your life — You did well, your standards kept shoving you down. Calm down. Not everything is a competition.

Virgo

Even though it’s a good idea to make a New Years’ resolution, stop stalling and remember you can make a change even at this moment. You don’t have to wait until January to make improvements in your unchecked Life Task List.

Libra

2019 made you feel lonely, but you are never alone. You are never unloved. Try to notice more this coming 2020.

Scorpio

2019 might’ve been rough for you, but 2020 is a solid starting point to FINALLY make a better life and relationship choices.

Sagittarius

Your 2019 wasn’t a waste. Practice self-awareness and praise yourself once in a while for 2020.

Capricorn

Stop seeing things as is and be more visionary for 2020. You were too practical to a fault.

Aquarius

In 2020, you aren’t even going to remember the embarrassing moments you endured in 2019, so stop beating yourself up over them.

Pisces

Turn 2019 unfortunate events into an opportunity for improvement for 2020.

 

More than Making Resolutions

 

Continuous self-development should be focused on areas of your life that you want to improve.  Whether this is fitness, increasing the amount of books you read, practicing gratitude, learning to play an instrument, learning to become less reactive, etc. Trust the process and never beat yourself up if progress will be slow– again, if you’re self-aware of things that you need to improve on then that’s a good starting point.

Want to explore sociology-based or perhaps life hack content? browse through our different narratives on our What To Do Series.

 

 


Engage with us; experience@fatgirlsdayout.com or fatgirlsdayoutph@gmail.com

Find us at Klook PH should you want to join us during our #DayOut. Adult Field trip, yes?

Top 5 Drinking Spots Where the vibe is calmly cool and the drinks are great

Top 5 Drinking Spots Where the vibe is calmly cool and the drinks are great

This is the #FatGirlsDayOut list for Where to Drink in Manila with notes on what to order and what to expect beyond the liquid in the glass.

VAR Live PH: Ready To Whack Some Zombies?

VAR Live PH: Ready To Whack Some Zombies?

Have you ever tried virtual reality games? Play your favorite characters while you shoot, hunt, and run away from zombies, wildings, and monsters!

The Tapenade: A Solid Ensemble of Mediterranean Feast

The Tapenade: A Solid Ensemble of Mediterranean Feast

Tapenade is a Provençal name for a dish consisting of finely-chopped olives, capers, and anchovies. Here at Discovery Primea Tapenade is an all-day dining outlet that offers an authentic taste of the Mediterranean through a revamped menu presenting new and exciting signature dishes.

 

FGDO RECOMMENDS

 

Guests exploring the restaurant’s new menu are also invited to revisit the Salad Room, enhanced to make guests’ dining experiences healthier and more enjoyable.  The spread features a fine selection of local and imported produce, charcuterie, cheeses, chilled seafood, composed salads, and playful sandwiches; available daily during lunch and dinner for PHP 988++ per person.  Price is subject to taxes and service charges.

 

TAPANADE

 

 

Mozzarella & Friends

Fresh mozzarella served with a side of basil pesto, black olive tapenade, romesco dip, and fruit mostarda. Perfectly paired with pita slices. Our favorite is the fresh mozzarella and the romesco dip.

 

tapenade

 

Prosciutto & Company

Served tableside, they slice the prosciutto only when you order and arrange the dish with an assortment of cantaloupe melon, fresh mango, and asparagus; all of which complement slices of prosciutto perfectly. It’s a nice combination of salty, sweet, and tangy.

 

 

Tapenade

tapenade

 

Patatas Crunchy with Mojo Dip 

Deep-fried potatoes with mojo dip. This green aioli dip is refreshing zesty, with hints of garlic. It can be downright addicting.

 

Tapenade

 

 

Shrimps en Gambardina

Did you know that tempura originated from the Portuguese? Here at Tapenade, they serve Spanish-style tempura served with Guindilla aioli dip. The batter is thin and crisp, dip it into the aioli dip and it turns into an addicting snack. Each bite is full of flavor and is a great way to start the meal or as a snack.

 

tapenade

 

 

Rigatoni al Sugo

Rigatoni pasta cooked with Italian guanciale, fennel sausage and smoked bacon with tomato sauce. A simple dish with familiar flavors that simply delights.

 

tapenade

 

Wagyu Beef & Mushroom Paella

This was the crowd favorite with generous servings of pan-fried rice topped with luscious strips of premium Wagyu beef. Think of it as steak fried rice on steroids. The rice itself was fluffy, tasty, with deep notes of the mushroom and the socaratt that added texture. The steak was cooked medium just how I liked it.

 

 

tapenade

 

 

 Roast Chicken & Chorizo Paella

This was quite surprising, the roast chicken topped on a be of chorizo cooked with green beans and rosemary. The chicken itself was full of flavor that went well with the chorizo.

 

tapenade

 

The dessert menu presents delightful treats made with the freshest ingredients. Not to be missed are the restaurant’s new sweet endings;

Strawberry Crème Brûlée Cake

White chocolate custard, strawberry sphere, and champagne sugar crystals. It’s a light dessert that has a nice cream and tangy flavor.

 

tapenade

 

 

Chocolate Tart

This chocolate tart was topped with olivo fleur de sel, chocolate truffle, and raspberry kisses. It is similar to Black forest cake but it’s a much deeper chocolate flavor.

 

Tapanade

 

 

Why Go?

Celebrate rich flavors of the Mediterranean at the Tapenade at Discovery Primera. The Salad Room is perhaps one of the most underrated tapas and cheese buffets in the Makati area. They have a solid spread of fresh seafood that you can have any way you want. A well-curated new ala carte menu that celebrates the rich, bold, and fresh flavors of the Mediterranean region focusing on perpetuating the taste and texture of seasonal, fresh ingredients that represent this bountiful region.

 

Tapenade at Discovery Primea

  • Address: Ground floor of Discovery Primea
  • Contact Details: +63 2 7955 8888/
  • primea.restaurants@discovery.com.ph
  • Open from 6:00 a.m. to 10:30 a.m. for breakfast, 11:30 a.m. to 2:30 p.m. for lunch, and 6:30 p.m. to 10:30 p.m. for dinner

 


Engage with us; experience@fatgirlsdayout.com or fatgirlsdayoutph@gmail.com

Find us at Klook PH should you want to join us during our #DayOut. Adult Field trip, yes?

 

Fondue Smorgasbord at the Old Swiss Inn

Fondue Smorgasbord at the Old Swiss Inn

For Old Swiss Inn’s November offerings, they are serving up the Fondue Smorgasbord. Old Swiss Inn is known for its various specialty fondue dishes. Smörgåsbord is a type of Scandinavian meal, originating in Sweden, that serves buffet-style with multiple hot and cold dishes of various […]

Nanka Japanese Steakhouse: Back to Basics

Nanka Japanese Steakhouse: Back to Basics

Simply respectful and enthusiastic, Chef Mike Santos brings Japanese approach to food to Nanka Japanese Steakhouse. 

Hapag: This Dining Review Begs To Differ From The Rest

Hapag: This Dining Review Begs To Differ From The Rest

I’ve been meaning to write about this piece mid of September, but things have been busy since I took on a new corporate role and had to travel to Ho Chi Minh City for a month.  It is my 2nd week here and I’m stuck here in my hotel room since this morning. It is a Saturday anyway. I don’t feel like going out because I am missing Manila. I miss its energy and it got me thinking about how much I miss our food back home.  A good bowl of piping Sinigang and that nutty Kare-Kare. I browse through my phone and I saw photos from the last restaurant that I’ve visited last time with my friends from the food enthusiast community.  Here’s my recollection of what had happened;

[September 2019] Excited to try this new nook in Katipunan which I’ve been hearing a lot of positive raves from these food writers that I’ve been following. Hapag is the name of this private dining restaurant behind a McDonald’s drive-thru.

Bianca and I drove all the way from Calatagan, Batangas braved the 4-hour traffic on a Tuesday evening just to push thru having my final Pinoy dinner at this place. Expectations were high. The reviews, the raves, and the price point of the dishes – all points towards an out-of-the-box interpretation of the common Filipino cuisine that we grew up eating.

We parked our car towards its steep parking space. The super fire of excitement is in the air as we draw towards Hapag’s door. We were seatedd immediately and browsed through their menu. An 8-course tasting menu will set you around 2,900php. We opted to order ala carte to share amongst one another.

 

hapag

The interior reminded me of a smaller Toyo Eatery. Hard wooden tables, bare brick & mortar wall finish, an open kitchen. The space is intimate but lacks luster

“It’s Filipino,” replies chef Thirdy Dolatre, when asked to describe the concept of Hapag. It doesn’t claim to be modern. It doesn’t promise classics with twists. It doesn’t even aim to redefine anything. It’s simple, humbly, proudly Filipino.

 

Quick Backstory

Grade school friends who all went to culinary school and then went to find their own adventure path separately. Thirdy Javier studied French techniques. Kevin Villarica went to Singapore to practice Indian cuisine. While John Navoa hustled his skills in Malaysia.

 

hapag

 

The initial concept of offering private dining in Manila was conceived while Garcia was writing down his inspirations to his journal. Soon, this group of friends got back together and started servicing homes in Metro Manila for the past 2 years.

 

What We Ordered

 

hapag

 

Visually appealing and creative in execution, start your meal with their butter from Bukidnon that’s been topped with honey. It creates a creamy bite with a sweet finish on your tongue.

 

hapag

Kwek Kwek na Hipon

Think scotch eggs that use the shrimp and a quail egg that is cooked with a perfect yolk. They add some texture to it by laying the eggs in a bed of potato crisps. The presentation itself is like a birds nest and is pretty appealing that you can everything in the bowl since it complements each element together.

 

hapag

Oyster Bonete

The Oyster Bonete is a buttery bonete bun that envelopes a single piece of Aklan oyster and a fried kang kong mixed in with an aioli sauce. Lots of texture here, but could use more oyster flavor.

 

hapag

Pares Toast

Hapag’s Pares shies away from the typical beef and uses oxtail that they serve on top of toast with calamansi aioli. The meat itself was very soft, but we found it to be too sweet overall and need a bit of heat.

 

hapag

The Ginataang Alimasag

The Ginataang Alimasag was a filipino take on the japanese dish chawan mushi. It had notes of sweetness from the coconut squash, and the brine from the alimasag and the shrimps.

 

 

Laing Stones

The Laing Stones which arrived in a palayok. We saw the playfulness, but we didn’t really understand the point of having greens and flora. The laing flavor itself was a bit lost in the dish.

 

hapag

 

Squid ink balls filled with laing. Imagine the texture of a brownie then imagine biting into it and having hints of laing flavors We tried eating these laing stones with the greens, but it didn’t make sense at all.

And also…

 

 

hapag

 

Pato at Adlai

This must have been the most interesting dish out of the menu. Thoughtfully executed, the pato itself was cooked medium rare while keeping the skin crispy. They place it on top of blanched greens with a sampinit reduction and served with a side of adlai.

 

hapag

Bistek Tagalog 

Ribeye steak, onion puree, and crispy onions, on a bed of mashed potatoes.  The steak itself was medium rare but felt like it could be better with more of a citrus flavor instead of sweet. Textures were there though, as the crispy onions added a nice bite.

 

hapag

 

Litson Binagoongan 

Slow cooked pork belly on a bed of coconut binagoongan sauce and a side of mango and eggplant ensalada. The pork belly itself was lacking in flavor and needed more salt. The sauce itself which its creative that they added coconut milk to the classic binagoongan it hightens the sweetness of the sauce.

hapag

Apahap Mayonesa

Assorted seafood on a bed of squid ink rice. Each of the various seafood was cooked perfectly but did not really make a mark in terms of taste.

 

Our Collected Experience

The execution was close to perfection. The duck was sublime and you can see the technique that went behind each element of the dish. Almost all of the dishes taste exactly as the classic Filipino staple familiar food. Then again, everything was too familiar to a fault.

We once read from an article from Esquire Philippines;

“It’s Filipino,” replies chef Thirdy Dolatre, when asked to describe the concept of Hapag. It doesn’t claim to be modern. It doesn’t promise classics with twists. It doesn’t even aim to redefine anything. It’s simply, humbly, proudly Filipino.”

Respectfully, we beg to differ from this statement. The execution itself when they’ve incorporated these different culinary techniques (i.e French discipline) whilst using local produce was already a ‘twist’. Hapag does try to re-define Filipino food with every obvious element; Food variation, steep price point, and the modernity of these young chefs. But see, these were the things that we did expect. We wanted dishes that aren’t predictable. We wanted Filipino food to be subtly re-interpreted. We’re seeking complexity yet familiar.

Is it value for money?

No. We’d rather point you to go elsewhere. To put everything into a context; You’d rather be going to a restaurant like Manam or Locavore. Essentially the playfulness of their dishes in terms of taste is within the playground of these contemporary commercial joints presented on a gourmet plate only for aesthetic purposes.

 

Our CX Rating; 3.5 extra rice rating!

  1. Ambiance= 3/5
  2. Customer Service= 4/5
  3. Food Quality (sourced ingredients)= 5/5
  4. Food Flavor= 3/5
  5. Variety of available in the menu= 5/5
  6. Facilities, Ergonomics= 3/5
  7. Price; Does it give value to your money? Whether expensive or cheap.= 2/5

 

Hapag Private Dining Menu, Reviews, Photos, Location and Info - Zomato


Engage with us; experience@fatgirlsdayout.com or fatgirlsdayoutph@gmail.com

Find us at Klook PH should you want to join us during our #DayOut. Adult Field trip, yes?

 

 

Diplomat Hotel: Go Up The Hill To The Dominican Retreat House

Diplomat Hotel: Go Up The Hill To The Dominican Retreat House

Spanish Baroque architecture, vantage view of the city, and perhaps some ghost sightings.

Dong Bei: Northern China Dumplings in Yuchenco Street

Dong Bei: Northern China Dumplings in Yuchenco Street

A Chinese immigrant from Dong Bei, China brings a piece of her heritage comfort food to Binondo, Manila with these freshly-made Northern Chinese dumplings.