Yoshinoya : OpenRice.Com Review

rsz_1mbp_pinkWhile all the major roads were closed for the APEC week, this working mom headed to the nearest work site for the full week. It was easy to notice that not too many people flocked to the malls for this week, probably because of the government’s public advice not to go to crowded places for security and safety reasons. So even Fairview Terraces is colder with less people in it that me and my workmates opted to go find the best hot meals for an end-of-day-lunch, yep, days when you would not have any other time to have lunch but at end of day.

image-413cae0aab642572d71133adef8e51799e79e61003c921b093409faadb9b825b-VIronically, there were two restaurants that serve hot meals right next to each other, a Japanese/Korean restaurant and a Japanese restaurant. We decided as a group to go for the latter, Yoshinoya.

I went for the classic beef noodles and one tried chicken noodles. These soups were made more interesting and yummy with corn, hard boiled egg and vegetables. Unlike the usual corn on mini-cobs on our nilagang baka, they served corn scraped off the cob. Would have just loved the soups served hotter than they were, we were going for hot meals, afterall. Paired it with gyoza and unlike any other gyoza, these are steamed grilled and not steamed fried. You can even see faint marks of the grill right off your gyoza.

Try it with other classic Japanese favourites, California maki served with wasabi, red tea or green tea drinks (just make sure you don’t commit the same mistake I did, asked them to serve it without ice, quite a scrape off my throat after-meals with its sugary taste). Cap with choco mousse for dessert.

Listen to this Author’s Podcast here







Moshi Koshi Noodle Boss : OpenRice.Com Review          


As soon as we walked in to Ecomm Plaza’s Moshi Koshi Noodle Boss, we knew that it was going to be a happy-tummy-food-experience. The spot was not as busy as the others around them, probably because of the perfectly situated kitchen plus quick service that you will never need to have too many staff hopping from one table to the next to update your orders.   It was interesting to see the Japanese word KOSHI defined on the placemat. It is not everyday that you get to add learnings and a new word to add to your food vocabulary. Remembering the other interesting food terminologies I encountered such as your papaya salad, stinky tofu or pad thai.

20150918_113413_1Their kitchen counter shows a window where anyone can peek in and see what is going on in the kitchen. I am keen to see the state of the kitchen everytime I walk into the resto. How the restos showcase their kitchens and how they allow customers to see their kitchens says a lot about how they prepare your food and how they value you as a customer.

Shoyu ramen is a soy-based broth with noodles, meat and veggies. I am not a big fan of soy but this is the only soy-like food I can devour anytime. Bamboo shoots in this shoyu ramen reminds me of home-cooked meals with what we know as ‘labong’, made more delicious with the ramen’s flavour. Kani Salad, gyoza, gyudon and katsudon completed our Moshi Koshi experience.




Listen to this author’s Podcast Interview on Android


Listen to this author’s Podcast Interview via iTunes