Charlie Wanton Noodle House – a noodles house for everyone !

265 Haig Street, Daang Bakal , 1550  Mandaluyong City -Philippines

 Charlie Wanton Special restaurant

I always pass-by this home-style noodle restaurant whenever i visit my relatives in San Juan and Mandaluyong City. However this is my first -time to blog about this place. ( Thanks to the Uy family  who brought us there for  lunch !)

According to the employee, the first restaurant was located at Florentino Torres  street in Santa Cruz, Manila on 1958.  There are many factors ‘why’ this noodle house moved from the old location ( Manila ) . The blending of Filipino and Chinese cuisine is very evident with their long list of favorite menus .

 menu board

Much of the downtown Manila experience  is still retained.   It is unpretentiously a house turned into a restaurant. It has no frills and looks probably as it did decades ago. .  The proprietor is Mr. John Fernandez which is a always there at the restaurant.  Older generation  remembers that this noodle house is almost at par with Ma Mon Luk or Manosa .

beef mami special

The current noodle restaurant  in Mandaluyong opened in 1996.

Feature :  television, magazines, newspapers and blogs had already featured this noodle house.  The noodle house had maintained their quaint appearance and can sit up to 70 people at any given time  . The noodle house  had a small function area which can accommodate between 10 to 12 . There is a private room which is separated  from the main dining area.

chicken mami

Reservation is a must  if you are planning to bring your entire family and friends . The noodle house is quite jam pack from their loyal clientele  especially during weekends .

Specialties:

Beef Wanton Noodles, Chicken Mami , Maki, Siomai , Tokwa con Isda rice, Asado, Chinese Que Kiam, Bola-Bola Siopao, Asado Siopao, Machang , Congee, Patatim Rice , Asado Rice,  Miki -Bihon Guisado , Charlie’s Fried Rice  among others.

Celebrity Clienteles: 

Famous Philippine celebrities and politicians that frequents the mami house are Ms. Elizabeth Ramsey , Mr. Carlo Aquino , Mr. Ronnie Rickets, Ms. Nanette Inventor ,  Mayor Benhur Abalos etc…..

Contact Information:

( +632) 718-1880

Operation : 9:00am to 10:00pm daily

18 Exciting Dishes at 1950 Restaurant in Quezon City

1950 Restaurant had exciting dishes with a combination of well-loved Filipino classic dishes with modern take which will surely delight any foodies.

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exciting dishes at 1950 restaurant

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The new restaurant and bar concept was from Chef Robby Goco (Cyma), Chef Chester Villas (Akulturado Vancouver) and Chef Jon Balanagay (of Le Monet Hotel). They also have brewery!

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bar and brewery area

The bar area can sit between 5 to 8 people at any given time. One Must try their own brewed beer.

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cocktails and mocktails

They also had an interesting array of mocktails, cocktails and beer under Calle Brewery.

The Big House

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facade

The Santaromana ancestral house was built in 1950 is located along Castilla street near Valencia and N. Domingo Street, Quezon City.

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Valencia street corner Castilla street

It was lovingly referred to as The Big House by the Santaromana children and friends. It was modern and sturdy materials were made.

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large trees and brightly lit interiors

Showcasing the beautiful ancestral home, along with delicious food inspired by the Santaromana family’s travels, favorites, and the specialties of Mrs. Amparo “Amparing” Buenaventura Santaromana. 1950 Restaurant is all about bringing all that you love under one roof !

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patio area, which can host small company parties

 CASA Arkitektura is a “House of Architecture” which is related to the Santaromana family is also located within the compound.

Ambiance

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The two-story ancestral house had a stream line art deco architecture, high ceilings, hard wood floors, grilled windows . Some of the the existing furniture, fixtures and tiles were incorporated into the new restaurant. One can see that old bookshelves, television set, plateria, tables and chairs were from that bygone era.

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ground floor

The management had to consult the family before any changes where made within the ancestral house.

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ground floor

1950 restaurant ground floor had a sitting capacity of between 40 to 50 people at any given time. They also serve several wines along with their dishes.

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second floor

second floor had a sitting capacity of between 50. There is also a private room where one can host 12 people. While they are planning to open an outdoor dining and smoking area good for 30 people.

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There is a parking space inside the compound for 12 cars and 4 reserve parking along Castilla street.

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18 Exciting Dishes and Desserts

The dishes were modern interpretation to classic well-loved dishes by the chefs. One can mix match all these dishes, appetizers, desserts and drinks to create your own meal.

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18.) Lobster Bisque – The soup dish is perfect and ideal between 2 persons sharing.

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17.) Kale Soba Noodles – If you have tasted soba noodles, this is flavorful.

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16.) Gambas na Hipon – the shrimps is neatly presented with sauce and bread.

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15.) Roasted Duck Breast– The duck breast meat was soft with sauces with vegetables. The sauces does not overpower the taste of the duck meat.

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14.) Roasted Cauliflower– the roasted cauliflower is good with the special condiment.

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13.) Adobo Classics and Sinaing  – the adobo dishes were the classic all time favorite in every home. Adobo sa dilaw had mild flavor of luyang dilaw and basil leaves. Chef Robby Goco family hails from the town of Taal, Batangas province in which he drew his inspiration in this classic adobo dish.

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12.) White Bavarian Cake and White Chocolate Bondie – Perfect dessert with lots of texture and fruits.

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11.) Caesar Salad – This is one of the creative way to present the salad in flat tray. The fresh lettuce leaves with cheese and bacon bits goes well.

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10.) Baked Hipon with Laing – The shrimps are baked and the laing compliment the dish.

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9.) Toasted Ensaymada with Chocolate – The ensaymada is soft and sweet. Prefect combination to the crispy bacon and chocolate.

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8.) Sinigang na Lechon– This is not your typical sinigang. The soup is not too sour and the hint of pineapple bits makes this a little sweet. The lechon meat is soft and taro chips added colors to the soup.

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7.) Grilled Octopus– This is very stylish creation with the grilled octopus, sauces and ube. At first glance, one cannot determine that is not a dessert but a dish painstakingly prepared.

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6.) Roasted Bone Marrow – This is way to present a dish in flat tray. the bone marrow is not overcooked and one can easily scoop out the marrow out of the bones.

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5.) Baked Alaska– This dessert had some strawberry, blue berry and mint which brings out is not too sweet. Perfect with tea, chocolate, coffee, fresh herbs and juices.

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4.)Beef Bourguignon – the beef meat is tender with the right sauce combination. This is like beef kaldereta.

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3.) Foie Gras Brulee– This is a nice combination of sweet, savory and salty.

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2.) Sablefish Aburi – The sable fish is soft with a hint of salty from bits of bacon and savory.

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1.) Buttermilk Fried Chicken Bites with gravy and honey- The buttered fried chicken is classic in many restaurant. The best way to eat the fried chicken is to pour the gravy and honey glaze combination.

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I cannot wait to come back and taste their other dishes. Do not forget to visit their social media pages and zomatoph.

Note: the restaurant is still on its soft opening stage and please try to call first and make some reservations.

Facebook: https://www.facebook.com/1950resto
Instagram: https://www.instagram.com/1950resto

1950 Restaurant

Address:  14 Castilla Street, Barangay Valencia, Quezon City (near One Castilla Place)

Operations: Sunday – Thursday: 11:00am to 10:00pm
Friday and Saturday: 11:00am to 12:00am

12 Exciting Dishes at Peach Boy Restaurant, Mandaluyong

Peach Boy restaurant is located within ground floor Norkis Building, 11 Calbayog street corner Domingo M. Guevara street. The restaurant is also just few meters away from California Garden Square condominium units.

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Peach Boy restaurant

The name was derived from the love of peach desserts and food by the proprietor when he stayed in the United States.

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California Garden Square condominium units

Peach boy had a soft opening last July 27 and had a lot of buzz in several social media sites for their creative menus which is combination of Asian, Hawaiian, American, European and Filipino fusion dishes.

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Calbayog street corner Domingo M. Guevara street

It is within 4 kilometers away from Jose Rizal University, San Juan and Mandaluyong cities.

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wall mural

The shabby chic interior reflect the modern taste and spacious area. The sitting capacity is between 140 to 150 people at any given time.

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second floor

A function room had a capacity of between 30 to 50 people is located at the second floor is ideal for corporate meetings, team building, family get together or intimate parties.

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Platter dishes -ideal for sharing between family members and friends

12 Exciting Dishes at Peach Boy

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12.) Nachos – deep fried chips with their own version of dressings, chopped onions,crab stick strips and topped with chopped spring onions. This is ideal for sharing between 2 persons.

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11.) Crispy Crab with Cheese Pockets– deep fried wanton wrapper filled with crabs, cream cheese, herbs and serve with sweet and spicy chili sauce.

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10.) Mint Choco Milk Shakes, Matcha Milkshakes and Choc Nutty Milk Shakes– These are some of the best selling shakes at the restaurant.

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9.) Peach Salad – mixed green lettuce leaves, with slices of peach , honey, sliced cherry tomatoes, roasted cashew and vinaigrette.

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8.) Adobo Fried Rice Omelette – 2 eggs omelette with chicken adobo fried rice, serve with adobo sauce and pork salsa.

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7.) Choriburger– The burger used home-made Cebu chorizo and with sunny side egg and serve with adobo sauce. This comes with atsara and french fried with ketchup.

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6.) Peach Pork Belly – Tender pork belly glazed with peach barbecue sauce, barbecue mayo, lettuce leaves served in Banh mi bread with french fries.

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5.) Laing Pesto with Tinapa Pasta – Spaghetti noodles with coconut stewed with taro leaves pesto topped with dried tinapa flakes.

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4.) Teriyaki Chicken -grilled boneless chicken with teriyaki glaze and cabbage slaw topped with chopped spring onion leaves and sesame seeds.

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3.) Barbecue Platter– serve with Java rice and with Peach boy black ribs, Peach barbecue pork belly, Peach barbecue chicken leg quarter, Boneless Chicken teriyaki, sauteed vegetables and cabbage slaw. This is ideal for sharing between 3 to 5 persons.

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2.) Ube Lava Pancake – ube flavored pancake drenched in special ube halaya sauce.The ube halaya sauce is not too sweet and can be shared between 2 to 4 persons with 4 layers of pancake.

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Peach cobber with Vanilla ice cream

1.) Peach Cobber– The peach cobber is presented with layers of buttery streusels with peach compote and topped with Vanilla ice cream.

We cannot wait to come back together with friends and immediate family members. The restaurant is also listed under several well-known popular social media platforms and delivery sites.

OKTOBERFEST PROMO: BUY 1 BUCKET OF BEER, GET 1 FREE STARTER (Choice of Crispy Chicken Skin, Chicken Karaage, or Buffalo Chicken Wings.

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Mr. Paulo Rama together with the staff of Peach Boy restaurant

Address:  Norkis Building, 11 Calbayog street corner Domingo M. Guevara street, Highway Hills, Mandaluyong City

Operational Hours: Mon to Thursday 10:00 am to 10:00 pm, Fridays and Saturdays: 10:00 am to 11:00 pm, Sundays: 7:00 am to 4:00 pm

Contact : (02) 533-6846/ 0977-031-1150

Dining Experience at G&B Restaurant in Nueva Viscaya

G&B Restaurant and Pasalubong Center is located just about a kilometer away from the G&B Pasalubong Center where we bought our buko pie and other pasalubong items.

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The restaurant had a spacious parking area with a sitting capacity of between 100 to 120 people at any given time.

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G&B signage

The comfort room is also large and clean. G&B Restaurant interior is large with chairs and tables made from local wood. The tissue holder is from local material.

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G&B restaurant interior

According to Mr. Jhong the server, The restaurant is one of the few accredited restaurants by the Department of Tourism. There is also a bar area where one can order liquor.

G&B Restaurant

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G& B Menu board

The group ordered two specialties of the region and took a quick late breakfast around 10:00 am. We ordered Pancit Cabagan and Pancit Batil-Patung platter which is good to share between 6 to 8 people.

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instant chocolate

We think it is a little bit cheaper to order the platter size compared to ala carte which cost Php 85.00 per order. We also ordered instant coffee mix, powdered chocolate and buko juice.

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Pancit Cabagan

Pancit Cabagan-local miki noodles with generous mix of vegetables, hard boiled chicken eggs, chopped spring onions leaves, and topped with deep fried pork.  This also comes with chopped onions, calamansi and chili paste.

This originated from the town of Cabagan, Isabela province.  This version did not use pechay, kutchay, hibi ( dried shrimp) and quail eggs. But used hard-boiled chicken egg.

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Pancit Batil-Patung– local miki noodles with julienne carrots, cabbage, poach eggs, minced carabao meat and topped with chopped spring onion leaves.  This also comes with batil soup, chopped onions , calamansi and chili paste.

The G&B version had a slight twist from the recipe. This is a good stop over since they have some dishes which are combination of Filipino, Chinese and local favorites.

We are planning to come back and try their other specialties.

G&B Restaurant and Pasalubong Center

Address: Tuao south, Maharlika Highway, Bagabag, Nueva Vizcaya 3711

Dining Experience at Billy Jacks Panciteria in Tuguegarao

Billy Jacks Panciteria is famous for their Pancit Batil Patung. This is one of the must dine restaurant when you are in Tuguegarao City, Cagayan province. Is also favorite hang-out place for foreign tourists.

The panciteria is owned and managed by Mr. Billy Anchanzar Lim opened in 2014.

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Pancit Batil Patung ordinary Php 80

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Billy Jack’s Panciteria

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Billy Jacks Panciteria interior

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Billy Jacks Menu Board

Billy Jacks Panciteria sitting capacity is between 40 to 60 persons at any given time and it is always teeming with customers. We were lucky to visit this restaurant early mid-morning around past 10:00 am just before lunchtime.

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Billy Jacks Panciteria

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The vibe is mid -1970’s and 80’s with reggae/surfer atmosphere with poster of Bob Marley, surf, guitar with a lot of signatures from their customers and loyal clients.

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signature and autograph from customers

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Bob Marley photo collage

Pancit Batil-Patung

Pancit Batil-Patung (or patong) is the specialty of Tuguegarao city. Almost every carinderia, eatery or even in hotel serves this kind of noodle.

The name originated from Hookien and Ibanag languages- Pian e Sit- from Hookien-Chinese language “which means easy or convenient food”, “Batil “( to beat ) and “Patung” ( to put on top).iho

Before the 1970’s, Most of the pancit (noodles) serve in the province were miki, bihon guisado. It was in the early 1970’s when Theo’s Panciteria introduced this dish by adding carabao’s meat with poached egg. Triangle Panciteria offered this dish around 1972 and is one of the oldest known panciterias which still offers this well-loved noodle.

Out of the 160 or so panciterias in the province, Over 90 panciteria have sprung -up in the city. The city’s thus earn the nickname “Pancit Capital of Cagayan“.

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Pancit Batil Patung with chorizo for Php 100

The noodle was introduced by the Chinese immigrants and was localized by using ingredients which are available in the region.

This is an all in one noodle dish which is heavy, the original version had a hand pulled miki noodles topped with sautéed minced carabao meat (carabeef/ karahay) with poached egg on accompanied with a cup of soup made from carabao beef stock complemented with another egg cracked and stirred in the soup.

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It is also serve with chopped onions, chilies plus a dash of calamansi and vinegar to add taste.

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The group ordered two kinds of pancit batil patung, the ordinary one and the one with chorizo. This is the first panciteria to offer pancit batil patung with balut.

Other popular variations of the pancit-batil patung at Billy Jack’s Panciteria comes by simply adding on some of the available toppings such as: balut,Tuguegarao longganisa, tapa, chorizo, sisig, chicharon bulaklak among others.

Visitors from Metro Manila and other places, specially returning college students after the semester break and summer break flock to the panciteria for some bouts of the famed pancit with their own variations of choice.

The restaurant is just few kilometer away and within 1 ride away from Hotel Carmelita.

Address: Buntun, Santiago- Tuguegarao road, Tuguegarao City, Cagayan province

Operations: Mondays to Sunday from 9:00 am to 8:30 pm

Contact : (078) 304-1888/ 0975-363-5435