Cyma Greek Taverna is located in the Edsa Shangri-La Mall, Cinema Level. For reservations, please call 637-3090.
Cyma Greek Taverna is located in the Edsa Shangri-La Mall, Cinema Level. For reservations, please call 637-3090.
Salmon - Japanese name: sake. A slightly-salty, orange ocean fish.
Yellowtail - Japanese name: hamachi. A creamy, firm-fleshed, mildly flavored ocean fish ( This is my dad's all time fave!)
Tuna (the most basic of all) - Japanese name: maguro. A bright pink, fine textured, mildly flavored ocean fish. * I usually order the spicy tuna to give it an extra kick! Or at home we make fresh tuna salad where we mix the diced sashimi with jap mayo and wasabi! super good!
Also, I've ventured out to trying out the more "bolder" kinds. So for those who are feeling adventurous and have an intrepid palate, I suggest you try the ff;
Sea Urchin - Japanese name: uni. Inside the delicate purple and white globe of its translucent shell hides the mustard-colored blob that is the sea urchin. Somewhat pricey and only in season from August through April. The taste of this unique sea creature was once described by a sushi-lover as, "The flavors of an entire tidepool distilled into a single bite." You'll either love it...or you'll hate it, but you gotta try it at least once. Tata and I just loooove this, I think one of the main reasons I first got attracted to him was the fact that we both enjoyed this delicacy! ;) I can't imagine myself with someone who won't enjoy this with me!
Salmon Roe - Japanese name: ikura. These luscious fish eggs look like bright orange capsules that ooze their salty juices when you bite down on them.
Eel - Japanese name: unagi or anago. There are two varieties of this snake-like sea creature, freshwater or ocean-going, both of which are usually served broiled with a sweet soy glaze. It has a surprisingly mild flavor and a fine texture.
Just to add to this informative blog, I'd like to share some trivias below ( from a website of a sushi aficionado);
Picking up sushi with your fingers is the traditional method of eating sushi in Japan, which is perfectly acceptable, although the use of chopsticks, called ohashi, has become the preferred method for eating sushi in the U.S.
Sushi mostly comes in bite-sized pieces. However, some items on the menu are larger than others, and some sushi bars can be quite generous with their portions. Therefore, you may occasionally find yourself faced with something that won't fit comfortably in your mouth. In this event, it's okay to take a partial bite, but be forewarned that a delicate piece of sushi may fall apart in the process, causing the two-fold embarrassment of making a big mess in your shoyu dish, and the awkwardness of salvaging the remnants of the remaining bite. So, when faced with a two-bite morsel, you may want to deviate from propriety and pick up that piece with your fingers instead of using your chopsticks. You'll have much more control over its structural integrity that way. Another thing to consider is that some seafoods, such as squid, octopus, and large clams, are not easy to bite in half. With those, you'll have to bite the bullet, so to speak, and put the whole thing in your mouth at once. But if you do decide to go for the whole thing, it's not only polite, but also customary to shield your mouth from view with your free hand until you've wrestled the mega-bite into submission.
Happy Sushi eating! Beware, you can get hooked! ...just like me!
TASTE : buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining
TEXTURE : soft, crumbly
USES : eaten as a dessert cheese, melted into a rissoto in the final stage of cooking, served alongside Polenta. Also because of its savoury flavor, it is often used as a pizza topping
TEXTURE : semi-soft, crumbly, tangy, earthy
USES : often eaten with celery , or added to cream of celery soup . Traditionally, port is drunk with blue Stilton
TASTE/TEXTURE: very distinctive, slightly salty but not too strong; creamy with a slight piquancy, and with the characteristic aftertaste of sheep’s milk
USES : As the focal point of Antipasto, it can be served with olives, sun-dried tomatos, crusty bread and a robust red wine (Rioja) or a dry sherry (Fino); equally enjoyable as a snack or dessert with fruit or fruit tarts; the aromatic intensity of a Manzanilla wine makes it an excellent foil for this cheese
TEXTURE/ TASTE : creamy, rich, buttery, mellow. Inside the smooth, edible rind, you'll find Brie's soft, ivory or yellow interior that not only looks elegant - it tastes elegant!
USES : nicely tops crackers or complements green apples, strawberries, pears, melons, grapes or walnuts.
TEXTURE/TASTE : delicate salty taste with a clear yellow appearance
USES : famous with baguette bread.
TEXTURE : rich and creamy cheese, full of flavors.
USES :perfect match with a baguette. It goes also very well with almost any bread. Boursin adds flavor to many products such as meat, seafood, fruits, vegetables. You can use it in mashed potato or in sandwiches instead of butter, or even in tomato soup instead of sour cream.
AGED GOUDA (pronounced GOO-da!)
TEXTURE/TASTE : Baby gouda has a mellow, rich caramel-flavor. Aged Gouda is lightly sweet and has sharp individuality. Smoked Gouda has a musky and rich aftertaste. Baby Gouda is usually coated in red wax, aged has a yellow coating, and smoked usually has a black or brown rind.
USES : serve with dark bread and toasted almonds
Now, say cheese!!!!
* above: Me and my Tiger Beer at my recent Singapore trip. CHEERS!
* Hyatt's Tempura Misono for their Japanese lunch/dinner buffet
* Tsukiju - authentic Japanese food along Pasay Road. Superb selection of sushi and sashimi. And if you feel like splurging or find an occasion to do so, go for their Kobe beef. I must give a fair warning though that it is pricey... so get ready to swipe that credit card! The last time I ate here was with my parents who almost fell off their seats when we got the bill ;)
* I know this may be cliche but the Classic Sugi would still have to be on my list. I have a lot of fond childhood memories in this resto. I developed my love for Japanese cuisine because I grew up eating sushi and sashimi from this place!
* Thanks to the influence of my bf, I will include Shinjuku for their Mabo Tofu Ramen and Seafood Ramen that's great comfort food during a rainy day- oh and yes their gyoza too is a must-try!
* Heijoken for their Yakiniku (not much ambience but the food undeniably compensates for it!)
* Kai Greenbelt - great ambience and excellent presentation. It's been a while since I last dined here though but I cannot forget the portobello mushroom appetizer we had ;)
* Kikafuji (near Makati Cinema Square) - thanks to my officemate Bap who introduced me to this place, they serve fresh salmon and uni sashimi daily. The place is always packed with Japanese natives (that's one way of telling how good a Japanese resto is!)
* Tsuru - in Davao (wink wink!). They serve great authentic Japanese food with buffets every 16th and 30th of the month. So the next time you're in Davao and suddenly crave for spicy tuna sashimi (gosh! I love raw fish!), grab some from this cozy place.
* People's Palace in Greenbelt - great atmostphere, small proportions but quality Thai food (crispy catfish salad with shredded green mangoes and their Tom Yum Soup - spicy, sour, lemongrass & kaffir lime soup)
* Do Wan along Julia Vargas - for their Galbi Chim and Chapche/Japchae
* Shang Palace - peking duck and dimsum...need I say more?
* If you're tired of traditional Chinese cuisine which serves a lot of fried food and meals that you think have a loads of the killer MSG try Shabu-shabu at Tong Yang or Mini Shabu-Shabu for a healthy and hearty meal
* San Jacinto along E. Rodriguez Ave - affordable Chinese meals - try their pinsik (I'm not sure if I spelled it right) and jamon rebosado
* Penang - because I never get tired of their hainanese chicken...yum!
* Hanoi in Davao (another wink wink! hun, I should get paid for marketing this for free! haha!) Seriously though, they serve the best butter garlic crabs (served with white pepper, salt and lime dipping sauce! Lami (bisaya for masarap)! Their fresh spring rolls are also the bomb! Oh Wait their cabbage roll soup is also delightful...Needless to say, everything in their menu is worth a try! Hope it opens a branch here in Manila!
* Le Souffle
* Je suis Gourmand at the Fort
* Lolo Dad's - If you are not too conscious on your calorie count, the duck entree with foie gras on top and mash potato with duck fat drippings is delectable!
* Segundo Piso/Terry's - I'll give a thumbs up for their mess sandwich on french baguette
* Mi Piace - charming rustic setting where you can indulge in authentic Italalian cuisine
* Carpaccio Ristorante Italiano - as the name suggest, you shouldn't miss their carpaccio offerings (pick from either beef, tuna, salmon, ostrich or lamb) though I've only tried the salmon and beef
* Zuchinni - I love their fresh mushroom soup
* Bellinis - nicely hidden at the heart of the Marikina Shoe Expo -- they serve homemade pastas cooked "just right" meaning al dente (I usually order the simple Bellini's sauce - tomato based with eggplant) and one of the best pannacottas I've tasted so far...ok fine, next to my Mom's ;)
* Alba - I almost always have their dinner buffet which is well worth it so I can eat all the paella I want!
* Prince of Jaipur
* True Food, Boracay
* Antonio's Tagaytay - For their house specialty "Spanferckel" (I'm not sure if I got it right but I call it cocinillo) stuffed suckling pig with herbs, fennel and potato served with horseradish cream, sauerkraut, homemade apple sauce and mustard. The last visit I had here with Tata I remember having the... Baked Oysters with spinach and Pan Seared Foie Gras on top, Chilean Sea Bass on top of Linguine with truffle sauce and Dark Chocolate Souffle with Cardamom Creme Anglaise
I guess you're wondering why I missed out the Pinoy cuisine..well, that's because I am truly fortunate that we cook great classic Filipino food at home so I don't have to go out just to get my share of dishes like sinigang, adobo and kare-kare. I get to enjoy these viands at the comfort of my home ;) Thanks to my Mom and our cooks Ate Minda and Ate Pla who are superb!
Please feel free to add to my list and input your comments... I'd be happy to hear from you ;)
It is a simple, affordable and healthy dish which is done by first making broth from practically any type of fish, shellfish, shrimp, pork or beef. Although I must share some personal favorites which include sinigang na baboy (pork), ulo ng salmon (salmon head) and tiyan ng bangus (milkfish belly). One can also use rice washings instead of plain water for making the broth if a cloudy and somewhat thicker soup base is preferred. It does not matter what main ingredient one chooses to put because the ultimate challenge of making good sinigang lies on the delectable souring of the soup. After boiling the main ingredient of choice, the broth is now flavored and soured to its goodness by choosing from an assortment of sour leaf, fruit or flower. One can select from the diverse assortment ranging from tamarind pods which is the most common, or its leaves; kamias, santol, guavas, green mangoes or for those desperate, calamansi. According to my mother, any sour note will suffice so long as it’s not as blunt as vinegar because that would already result to another famous Filipino dish which is paksiw. My Lola from Davao even uses tomatoes to subtly give her own version of sinigang its due sourness. However, I personally like my sinigang distinctively sour, that is extra sour than usual, so I prefer the traditional tamarind pods being the most sour of all. Although nowadays, one can already pick from the wide array of ready-sinigang mixes which can pass the genuine taste of the traditional stew and would save a considerable amount of time. I must admit though that nothing beats the traditional and natural method of souring. The stew then is brought to a slow and gentle boil with intermittent stirring. Finally, the accompanying vegetables are poured in to add freshness, color and health value to the stew.
My mother uses a variety of them including kangkong, talong (eggplant), sitaw (string beans), radishes, mustard greens and ofcourse 2 my favorites okra which is sappy, slimy but truly delectable and gabi which gives a pasty, thick and rich savor to the monotonous broth. The greens are allowed to cook just for a few minutes so as not to make them wilted and soggy. And voila! The luxurious stew is ready for the taking. Alas! The culmination of it all is when I dive into the steaming sinigang using the large wooden spoon my mother used to cook it oftentimes forgetting that it is still too hot thus making my tongue feel slightly numb and burned. However, the delight I get from the first time I actually savor the wonderful sour taste makes the obtrusive pain seem unnoticeable. And after the first sip, I never fail to commend my mom for the wonderful dish! Sinigang can be served as a meal in itself or with rice. When eaten with steamed rice, the sour broth undeniably turns into the perfect ulam. When we have this dish at home, I pour myself a generous serving of the soup and gently drench my rice with the broth making it mushy just the way I like it. My meal wouldn’t be as complete without some drippings of patis (fish sauce) with gently squashed siling tagalog as my sawsawan (dipping sauce) to add a hint of saltiness and zest to the soup. True enough, whenever I experience the tickling, almost edgy, feeling of the sour soup streaming down my throat, I feel a sense of comfort, security and warmth. Home-cooked sinigang not only makes me smirk because of its sourness but it more importantly makes my heart feel peacefully at home.