Category Archives: Food

Boy Kanin partners with Ronda Pilipinas 2018 organizers

The highly anticipated LBC Ronda Pilipinas 2018 had started the kickoff ceremonies with the partnership of Boy Kanin together with other sponsors of the annual race.  The big annual race will commence at the Filinvest ,Alabang in Muntinlupa City this coming March 18 as part of the extensive network of racing competition by at least 96 participants from all walks of life will be racing.

Ronda Pilipinas 2018
Ronda Pilipinas 2018

L-R Ms.Lorraine Batas, franchise owner of Boy Kanin Cabuyao branch, Mr. Ronald Allan Callao, President and CEO MB Flavored Rice Corp., Bernadette Guerrero, Admin Head LBC Sports Development and Ariel Batas, properietor of Boy Kanin branch Cabuyao, Laguna province.

Race Stages Across Luzon

Stage One of the race offering a top prize of P1 million is a 40-kilometer criterium followed by a 155.4-km race from Vigan, Ilocos Sur to Pagudpud the next day.

The third stage is a 223.5-km Pagudpud to Tuguegarao race on March 5 followed by the 135.2-km Tuguegarao-Isabela Stage Four on March 6.

The 179.4-km Isabela-Nueva Ecija Stage Five is set on March 8, followed by the 111.8-km Nueva Ecija-Tarlac stage on March 9.

Tarlac hosts the 31.5-km Individual Time Trial on March 10 and the 42.14-km Team Time Trial the next day.

Stage Nine is a 207.2km Silang-Tagaytay race on March 15, with the 147.8-km Tagaytay-Calaca race set the next day followed by the 92.72-km Calaca-Calaca Stage 11.

Mr. Ronald Allan Callao, President and CEO MB Flavored Rice Corp. together with Mr. Snow Badua ( news correspondence.

The contract signing ceremonies happened last February 15,2018 at the Cabuyao branch of Boy Kanin. Aside from getting the elusive chance to win the title. This year’s big winner will also get a Boy Kanin franchise worth a cool 1 million pesos.

Boy Kanin got a lot of tasty value meals like tocino with rice, longganisa with rice and Filipino style burritos.  Not all branches of Boy Kanin have their ( crispy pork pata) deep fried pork knuckles with condiments of soy sauce, vinegar with chopped chilies, onions and garlic.

One must also try their pork sisig with red chilies and calamansi.

salabat tea

One also try their ginger drink ( salabat tea) the ginger does not have an after taste compared to other ginger teas in the local market.  It was home-brewed by the proprietor. The sarsa meals like bikstek, adobo, teriyaki and boy pares meal are worth tasting.  All time favorite meal combination like Tapsilog, Tocilog, Longsilog and Liemposilog are a sure treat to all lovers of rice and combo meals.

My favorite will be their tocino and longganisa. Not too sweet.

The company is open to franchise and one can reach the  them at their official FB page:

landline : (02) 352 8130










Big treats await customers at Boy Kanin’s 5th Anniversary

Big news to all Boy Kanin’s loyal clientele and customers. The restaurant chain is currently celebrating their 5th anniversary in 2018 with a big bang.

For those looking for new business, having a food related business during the year of the dog is quite auspicious . This year’s elements sign is ( Earth Dog) which favors travel, construction and food business. The best zodiac signs for business are people born under tiger, rabbit and horse.

The restaurant chain started out as a food stall around 2013 which initially serves paella rice meals along with other famous Filipino dishes. This was the brainchild of Mr. Antonio Z. Atienza and Mr. Ronald Allan Callao.

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menu also include sinfully delicious sisig, chicken barbecue , boy pares even crispy pata.

Customer’s Choice

Boy Kanin is the preferred choice of customers with limited budget. They specializes on budget rice in a box meal sets of well-loved popular Filipino dishes like Beef Pares, Adobo, Caldereta, Teriyaki and all-day breakfast favorites like Tapsilog, Tocilog, Longsilog and Liemposilog. The tagline is “Sarap ng Kaning Pinoy ” which sums up all the delicious meal viands with rice.


The establishment was featured last year in ABS-CBN channel 2 “May Puhunan”  television program  which featured entrepreneurs, how did their business started and hoe they succeed in their business.
He started working when he was 10 years-old started to drive and helping his family business by driving from business from Bicol to Divisoria. His life story and struggles were also an inspiration for establishing a food business. Now the company would cooked at least 70 to 100 cavans of rice per day at their commissary alone.
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He took his inspiration from his life challenges into passion and works. The company logos are all created by Mr. Ronald Callao and his immediate family members.
Asenso Pinoy aired at PTV channel 4 featured him a year ago.
Pinoy Burrito.jpg
Pinoy Burrito is the Filipino-version of a bread wrap with your choice of rice and filling. Unlike the Mexican and South American counterparts which had a different fillings, herbs and spices. Pinoy Burrito are adjusted to the Filipino taste buds with generous rice and fillings to crave for.
OPEN for Franchise
For the past 5 years the company had been expanding its operations and additional office and warehouses are also added. Boy Kanin is open for franchises not only in Metro Manila but all over the country.
Aside from expanding their business, with three packages to choose from ( Food Cart Package) starting franchise fee of Php 299,000 , (Kiosk Package ) starting with Php 149,000 and (Counter Type ) dine-in package for just Php 199,000.
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Homegrown Filipino Meals
Boy Kanin is proudly promoting the Filipino dishes and cuisines by having them as part of the company menus. There is also a high demand for Filipino dishes even in expats community where their restaurant is located.
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Upcoming Anniversary Promo/Giveaways
As part of Boy Kanin‘s 5th anniversary. The company would be launching an online contest for their Facebook followers where they could get a chance to win awesome prizes starting off with collectible Boy Kanin merchandise products (like trucker caps, t-shirts, mugs, tumblers etc.) by simply answering the question of the day.
Boy Kanin caps.jpg
Boy Kanin caps
Winners will also get to qualify the grand draw where they will be giving out surprise major prizes for lucky Facebook and Instagram followers of Boy Kanin starting March 2018.Just like and subscribe at the FB page and know the latest promos and contests.
BIG Winner
Boy Kanin will be giving a Boy Kanin Franchise grand champion to the winner of this year’s Ronda Pilipinas. Ronda Pilipinas is an annual professional road cycling competition held usually in the first quarter of the year in the country. His passion for helping the organization because he is a former professional cyclist, His personal motto is “Dugong siklista, Pusong siklista.”
Like and Share Facebook : Tropang Boy Kanin
Contact for Franchise:
Address: #73-A 10th Avenue Barangay Soccorro , Murphy, Cubao , Quezon City
Landline :(02) 352 8130

+63917 344 3427 Globe
+63923 683 1409 Suncellular
(02) 352-8130 Landline


Kaibigan Bakery : Traditional Sopas de Tanza Biscuits

Kaibigan Bakery is a well-known institution within the town of Tanza, Cavite.  I took time to visit the Public Market ( Pamilihang Bayan ) since my aunts were craving of an authentic native biscuits from the town. Kaibigan mean ” friend” in the Tagalog language.


lenguas, camachile and sopas de Tanza biscuit for sale in local market

I first tasted this biscuit more a decade ago, when we visited the public market. This is one of the best food souvenir ( pasalubongs ) from the town. The retail price for the biscuit in plastic container is Php 180.00 but they would give small discounts to bulk orders.


This biscuit is called ” Sopas de Tanza” which was featured in many television shows. This is best paired with coffee , chocolate or tea.

The biscuits are baked in pugon using local wood, Hence enhancing the taste.  The bakery also makes different kinds of biscuits like camachile, gurgurya, lengua de gato among others.

One of the famous clientele of this bakery are the Aguinaldo’s, Abaya and Viratas. This was also served to foreign dignitaries whenever they are in Cavite.

Kaibigan bakery was founded in 1920 but some say that the recipe was over 100 years ago. The recipe was already with the family making the biscuit for at least 40 years before the bakery was established.

Dr. Jose Rizal was given some sopas biscuits , when a friend from Santa Cruz de Malabon ( present day Tanza) gave him.

There were different theories behind the name of this biscuit, One of the the more popular one was said that one of the bakers originate from the Visayan region. SOPAS means biscuit in the Visayan language.

Another theory is that it looks like sopas or pasta . Another one is that some locals would dip the biscuit in coffees or hot chocolate, This would like pasta floating, hence the name.

Kaibigan Bakery

Address: Biwas, Tanza , Cavite

Contact : (046)505-6461 / 0999-923-5323



Heirloom Family Dishes from Big Ben


Big Ben Kitchen restaurant used to be a family ancestral house constructed in the mid-1960’s and was renovated in the early 1980’s to accommodate the growing family.

Cavite especially the town of Imus is rich in history and its culinary heritage is world re-known.


The specialty of Big Ben Kitchen is the home -made longganisa which favors are well balanced and not too heavy on the garlic.  The use of lean pork meat as the main ingredient. These tasty sausages are all-natural and contain no preservatives , nitrates or salitre.

The longgganisa recipe was made by the grandmother of Chef Gene way back in 1950 and had been a treasured family heirloom recipe. There were some minor improvements like more leaner meat, less preservatives and vacuum sealed packaging.

The restaurant had recently got accreditation from Department of Tourism, OTOP and is rated among the MUST visited restaurants in Imus, serving a good number of family and local heirloom dishes.

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Big Ben famous longganisa is best paired with sukang sasa made from Nipa/ Nypa  fruticans and seasoned with mined garlic and chopped chilies.


Pancit Langlang – This was mentioned on chapter 25 of Dr. Jose Rizal’s novel El Filibusterismo, which mentioned students gathering in a famous panciteria in Binondo. This was also his favorite noodle dish whenever he would visit the town of Imus.

Although commonly served as regular dish and comfort food in the 19th and early 20th century around Manila and Tagalog areas. This dish is seldom serve in panciterias within Binondo and Chinatown area. Most of the accounts are from culinary historians or families which had kept this recipe for generations.

Based on how the group ate this noodle dish, We all agree that this is one of our favorite dishes. Chef Gene told us that it took hours to boil the soup base using bones from pork, chicken and beef. Topping the noodles with scrambled eggs. HIGHLY Recommended Dish. This dish can serve between 3 to 5 persons.


Sinampalukang Manok – Chef Gene family heirloom dish uses natural tamarind extract unlike the powdered mixture which is commonly used by carinderias . The slow cooking method allows the natural taste to permeate into the chicken and the soup is not too sour. There are also kangkong ( Ipomea aquatica), chopped eggplants and string beans.

They are all sourced locally and are a welcome treat to those familiar with other sinampalukang manok dishes cooked with different ingredients.



Halaan soup – Another highly recommended dish for those who wanted soup dish. The soup had malunggay leaves and young papaya fruit.


Chicken adobo – During the late 16th up to the early 20th century. Cocks which died during the cockfight were never thrown away. They were slowly cooked into other dishes like chicken adobo or pakam in Baliwag , Bulacan.

But unlike the old version, Chef Gene had improved this traditional dish into a more healthier alternative.  He sourced organically grown chicken from nearby poultry farms within Cavite. Thus all are free range and thus organic.


Pork Hamonado – This is another Highly Recommended dish, The pork is slowly cooked and bay leaves were added with pineapple which add a little sweetness.

Pineapple acts as natural tenderizer to the dish because of bromelain which is an enzyme extract . As a culinary ingredient, it may be used as a meat tenderizer.

The meat is tender and Is usually served on special occasions like Christmas, Baptism or special visitors.


Pancit Macao – This is Chinese ( Macao/ Cantonese) influenced dish which is not commonly served even in Metro Manila panciterias. This is combination of local vermicelli noodles and thin wanton noodles with shrimps, chopped carrots, patola (  Luffa acutangula ) topped with fried minced garlic and spring onions. This is again one of my favorite dish.


Menudo – This is not the Mexican or South American version of menudo. The main ingredients are pork meat, pork liver, chopped potatoes, chopped carrots and slowly cooked with spices like black pepper.

Some pork menudo recipes include slices of hot dogs ( red hotdogs), green peas, chopped black olives, garbanzos , red and green bell pepper, liver spread and others would add sun dried raisins too.


Silvana ala Chef Gene with local chocolate bits ( sourced locally )  made from a layer of buttercream sandwiched between meringue wafers coated with cookie crumbs.

I must recommend this hearty dessert. Not overly sweet and ideal for pairing with hot chocolate or locally brewed coffee at Big Ben’s kitchen.


Leche Flan ala Chef Gene – This leche flan is another wonderful treat. This is thick and Chef Gene uses organically grown chicken egg yolks with macapuno and cream toppings


There is also a wall where one can write a message or greeting . Just bring a ball pen.


Chef Gene Gutierrez will be participating at the WOFEX Food Expo from December 20 to 23 , 2017 from 9:00 am to 9:00 pm at the SMX Convention Center in Pasay and Mr. Ige Ramos ( Culinary Historian and Chef ) together with Chef Gene will be having a cooking demonstration on December 23 saturday . They will be using Imus longganisa as main ingredient.


BIG BEN’S KITCHEN (Chef Gene Gutierrez)
385 Medicion 1st-D Imus, Cavite, Philippines
Email: /
Telephone: +63 46 435 1967
Mobile: +63 915 137 1888 / +63 918 505 5886
Facebook: D’Famous Imus Longganisa






Taste of Australian Dishes at Skippy’s Gastropub

Skippy’s Gastropub is not your typical restaurant . This is a favorite hangout place for expats, millennials and those who wanted the latest update on sports. The restaurant sitting capacity is between 50 to 60 person.


The theme is Australian and its decors are from that country. Some are personal collection of the owner and his grandfather . According to the restaurant managers, They are planning to open new branch within Ortigas or Nuvali area in Laguna province.


collection of autographs and sports memorabilia

One can also enjoy live performances and band during weekends. and on special occasions.

DSCF7465Seafood appetizer platter – Php 490 baked mussels, fried calamares, fried squid with fries and condiment. Ideal for sharing between 2 to 3 persons.


Smoked Bourbon Ribs ( Australian smoked ribs for about 3 hours and baked for another 3 hours ) with special barbecue sauce , fries and vegetables . Ideal for sharing between 2 to 3 persons.

Available at 300 grams, 800 grams , 600 grams and 1,400 grams. The meat is tender and marinated well. I think this is the house specialty and one of the best ribs in Metro Manila that we have tasted.


Chicken Parmigiana (Php 450 ) house made fried chicken with two kinds of cheese , tamoto sauce, fries and vegetables.


Chicken and Bacon Taco ( Php 200) chicken tight , bacon , garlic dressing and tortilla.


Seafood Arabiatta (Php 350) baked mussels, squid, prawns, chili flakes with pasta


Steaks and Fries (Php 680) strips of steaks, blue cheese dressing, Balsamic glaze, summer vegetables and fries.


Promo: Every Monday to Wednesday from 11:00 am to 2:00 am, one can order minimum 15 pieces fried chicken wings with beer for just Php 10.00 per piece. The chicken is very tasty and very similar in taste and comparable to a well-known restaurant which specializes on buffalo wings or bonchon chicken.


Skippy’s Gastropub used to be called Skippy’s Bar and Grill. The gastropub is in business for more than 4 years.

For more information about the menus, events :



Great Dining Experience at Super Bowl of China


Super Bowl of China is a great place to hang-out or spend your family time together. The restaurant have five branches,One of the most accessible is one located within the heart of University Belt area. The branch is located at the ground floor of Robinson’s Place , Ermita. This is also near LRT line 1 Pedro Gil station.


This is near University of the Philippines- Manila, Philippine Christian University, Philippine Normal University, Philippine Women’s University, Saint Paul University and within stone throw  away from PGH, Supreme Court, Paco and Luneta.


The Dimsum Combination Platter which consists of three pieces Pork Siomai, two pieces Hakao, two pieces fried Vegetarian Spring Roll, and a piece of small Pork Asado Siopao is ideal for solo or for sharing, too.

The restaurant has a small interior dining which has tables good for 4-6 people while they have outdoor seating for big groups.

The sitting capacity is between 60 to 70 people at any given time, but try to pre-book the place, since it tends to get crowded especially during weekends and special occasions.


The birthday noodles is quite different from the birthday noodles that i am accustomed with, Since we normally used misua noodles from red box. This also had bright orange battered quail eggs and shitake mushrooms.

Interesting array of drinks and desserts


There are free prawn crackers as starters are served consistently until your dish is ready.


Lechon Macau is also one of the highly sought dishes of the restaurant. The lechon is well marinated and cooked into perfection.


Yang Chow Fried Rice had a generous topping of shrimps, pork , cabbage and chopped spring onion leaves.


Mapo Tofu which is a spicy and sweet mix of tofu.  The Sweet and Sour Pork and Lemon Chicken are also great dishes and is good for sharing .  Fried Chicken, Sliced Beef with Broccoli, Szechuan Shrimp were also very tasty.


Among the desserts, the taho is a standout especially that it is served in a special container with a wooden, classy interior, modern interior. There is the tapioca balls ( sago balls) and brown syrup which completes the nostalgia Php 110 per order. There is also the mochi balls with generous fillings.


They also serve fresh fruits on drinks and desserts where the Green Mango Shake and Mango Pudding  Php 95 per order.


Black gulaman with lycee , coconut jelly strips on crushed iced is another MUST TRY for just Php 95.00 . 

I will surely come back to taste their other dishes, The restaurant is also listed under ZomatoPh


Operational Hours: Everyday 10:00 am to 9:00 pm 


Exciting Dishes and Venue Place at Chilltop, Circulo Verde

Exciting dishes, wonderful venue place and scenic skyscraper would greet any customers that would dine at Chilltop , Circulo Verde in Pasig City. The restaurant just recently opened few months ago.

Chilltop Circulo Verde
Chilltop Circulo Verde

Chilltop had a total sitting capacity of about 150 persons with great function rooms , KTV area in which people could use for private function of just simply chillax !


Aside from great 180 degree outdoor views of the surrounding cities and skyscraper buildings of nearby Eastwood, Makati and Ortigas areas. Chilltop is also listed under ZomatoPH .

Chill Top
Chill Top , Circulo Verde at nightime


Rice , Tapa and Egg – TAPSILOG Meal

The garlic rice, tapa is well marinated with egg and vinegar dip. Php 99.00 from 4:00 am to 6:00pm , Php 119 from 6:00pm to 4:00 am .

rice with mix vegetables and adobo

plain rice with mixed vegetables, adobo is perfect for breakfast , lunch, dinner serve anytime of the day.

Appetizer or Snacks

Nachos with dip

Nachos Sweet is great companion with its own cream cheese with sweet chili sauce- Php 205 ideal between 2 to 3 person sharing.

Deep fried chicharon bulaklak

Deep fried chicharon bulaklak is a great appetizer or finger food , It does not have any rancid smell and is crunchy .

Great companion to Chilltop cocktail mixture, mocktail, zombie chill , beer or soft drinks.  Do not forget that they also have hot coffee and cold coffee.

deep fried flasher squid

Deep Fried Flasher Squid is crunchy and not overly cooked. This comes with vinegar dip and can be shared between 2 to 3 persons. Php 310.00

Hickory Dickory Pork

Hickory Dickory Pork -pork meat is marinated with special sauce and smoked, The meat is tender and the flavor is infused . It also comes with vegetable coleslaw . This is a highly recommended dish . ( Php 254) ideal sharing between 2 to 4 person.

Mexican thin crust pizza

Mexican thin crust pizza topped with sausage, onions, bell pepper and nachos ( Php 285) ideal for sharing between 2 to 4 persons.

Chicken Wings

Marinated chicken wings is also highly recommended and well marinated. Php 250. There is a choice of Spicy, Buffalo, Garlic Soy, Sweet and Spicy.


CHilltop Room
KTV room from Chilltop FB page

The best KTV room this side of town which offers scenic riverside and city views in Chill Along Circulo Verde’s Grand KTV Room.

Fits 30 – 35 people with 55” TV and 3 microphones
Php 3000 for 2 hours consumable on food and drinks

3 other KTV rooms also available, Chiller Rooms B,C and D
*Fit 10 – 15 people with 55” TV
*Php 1500 for 2 hours consumable on food and drinks

All KTV rooms serve great tasting food and hippest cocktails from Chill Top Circulo Verde. *Open 24 hours.

For more information on the complete set of menus and latest FB:

Note : Prices subject to change without prior notice. Please check prices with the restaurant before visiting or ordering.

Chilltop Circulo Verde

How to Commute

From Cubao , COD or Save More – There are jeepney route which ply Araneta Center, East Wood, Bagumbayan going to Rosario – Php 10.00

Bagumbayan – Php 8.00 per passenger or Php 32 Special

East Wood – Php 8.00 per passenger or Php 32 Special

One can walk from Bagumabayan Arch to Chilltop – walking time is between 10 to 15 minutes.