Chaplin Cafe

If there’s something I’m really proud of about Manila aside from the well-known Filipino hospitality, it’s the diversity and variety. Restaurants sprout like mushrooms to cater to Filipino foodies. We always look for something new and we don’t stop exploring! Aside from offering local food, we also bring in a variety of the best foreign tastes, making us an ideal traveler’s pitstop/destination. Makati City, our CBD, provides exciting experiences, whether it may be for business or leisure travel. No wonder world-renowned cuisine connoisseurs like Anthony Bourdain come here to try even the fast food joints.

Next time you’re in the city, check out the newly opened Chaplin Cafe at Century City Mall along Kalayaan Avenue. Its continental cuisine with a hint of Middle-Eastern flair is not to be missed! I loved every food they served and my Chaplin Cafe experience reminded me and made me miss the festive flavours that I enjoyed when I lived in Doha.

The Ambience

It’s a nice place to bring your friends in for a tasty breakfast, lunch or dinner as they’re open from 8am to 1am daily. The seats are comfy and the ambience is inviting with its classic achromatic scheme. You’ll feel like you’re in a minimalist hotel lounge with a stylish bar. At night, there is outdoor seating with hanging rice lights, complementing that breezy,  welcoming feel. The place is friendly but it could also be romantic. I just wish there is matching jazzy music to complete but overall, Chaplin Cafe is fantastic and I highly recommend this if you love vegetarian food.

The Food

Here’s my Chaplin Cafe experience, in photos:

Perfection. Eggplant Melanzane  is my favourite of them all! I can’t even describe how it tastes like. It’s rich and savoury, but not too strong or salty. I can eat this all day.

Shashouka is a medley of tomatoes, peppers, onions and a myriad of spices topped with poached eggs paired with freshly baked Ciabatta. It is light and is a perfect breakfast starter.

Classic Home Fries for appetizer

You know me. I love anything with feta cheese. I love this Feta Salad even better because they serve it chunky and crusty. The texture is magical to the palates.

Chicken Steak: Grilled to perfection and really filling!

Chaplin Pizza is far from the usual meaty, tummy buster. It’s light and guilt-free, you won’t mind having this everyday.

Chocolate Souffle, see you soon. My love for anything chocolate is so strong, I’ll drive from South to Makati just to see you. 🙂 In one word, you’re YUM-mazing!

And for le dessert, say hello to la vanile Napoleon!

Chaplin Cafe is located at Century Mall’s roof deck in Makati

Facebook Chaplin Restaurant

Instagram @chaplin_ph

Advertisements

Truffles by Bizu

Bizu truffles

Goodness gracious! Would you believe I finished all these in one sitting?  These truffles from Bizu look really tempting and I can tell you right now that they’re absolutely delicious!

I learned just last week that my baby is allergic to peanut and rice, and I should always check the food label before I buy anything. In restaurants such as Bizu, I’d usually go for an assorted box of truffles and take recommendations. This time however, I picked the flavours myself, making sure I only take tree nuts.

I ate one Calamansi Zing while there, and took home a box of six:

Raspberry Vodka

Spearmint

Orangine Marnier

Macadamia Honey (sugarfree)

Roca Almond

Hazelnut Praline

I used to make my own truffles. Thanks to a friend of mine who convinced me that it’s easy to make. If you’re feeling super and you want to dip your fingers in chocolate, go make some truffles!

Here’s a recipe from craft queen Martha:

INGREDIENTS

8 ounces best-quality bittersweet chocolate, finely chopped

1/2 cup heavy cream

Assorted coatings, such as crushed peppermint candies, toasted sweetened shredded coconut, finely chopped pistachios or other nuts, and cocoa powder

DIRECTIONS

Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan over medium-high heat; pour over chocolate. Let sit 2 to 3 minutes, then whisk until smooth. Refrigerate (uncovered) until somewhat firm, about 1 hour.

Spoon mounds (2 level teaspoons each) of chocolate mixture onto a large baking sheet lined with parchment or wax paper. Return to refrigerator 15 minutes.

With your hands, roll mounds into balls. Place desired coatings in shallow bowls; roll balls in coatings, pressing in and covering completely. Return to baking sheet; chill until set, about 30 minutes.

Doux amour,

Lainey

How to Make Homemade Avocado Sherbet (without the use of an Ice Cream Maker)

Laineyloveslife - Avocado Sorbet sherbet Ice Cream

Oh, what a treat!

I mentioned in a comment-convo with MissMaisieandMe that I’m deliberately avoiding high-calorie fruits (avocados, grapes and mangoes to be specific) as recommended by my ob-gyn. I happily obliged thinking that I shouldn’t gain too much weight until Jess told me avocado is good for the baby. I did a little research and found a hefty number of benefits of eating this fruit while pregnant:

  • rich in folic acid
  • good source of calcium
  • full of vitamins
  • prevents anemia
  • boosts digestion
  • perfect source of good fat
  • aids absorption of nutrients
  • rich in minerals
  • contains choline that helps in baby’s brain development
  • eases leg cramps
  • balances cholesterol and sugar levels

(Research studies link bananas and avocados with latex allergies so be sure you’re not allergic to these fruits. Also if you’re trying to control weight gain during pregnancy, regulate your consumption of avocado.)

Just to fix my craving…

I asked my sister to get me a kilo of avocado because it’s in season here. One kilo (5 medium sized avocados) only cost me less than $1. You might think making a sherbet or ice cream needs an ice cream machine. Well, you can do it at home with just a blender and/or hand mixer! Here’s how:

Ingredients:

1 can of sweetened condensed milk
2 cups of cold whip cream (optional)
1 kilo of avocado

  1. Pour sweetened condensed milk into a bowl and put in the fridge for a few minutes.
  2. Using a hand mixer, beat cold cream until stiff. Pour in cold condensed milk and whisk again until fully even.
  3. Using a blender, mix the cream base you just made with diced avocado in high speed (because you know, your cream is now stiff). Blend until smooth.
  4. Place it in a regular ice cream can like the ones you see in the supermarket and freeze for 6 hours.
For preggos like me, I suggest that you skip the whip cream!
  1. Pour sweetened condensed milk into a bowl and put in the fridge for a few minutes.
  2. Put diced avocado in the blender and run it in high speed until smooth.
  3. Add in the condensed milk and blend again.
  4. Place it in an ice cream can and freeze for 3 to 4 hours.

We made another can of sherbet using papaya this time! It’s in the fridge now. I’ll let you know how it turns out tomorrow. 🙂 Enjoy!

Let’s be friends!
Facebook twitter Google-plus instagram bloglovin vimeo mail

These are a few of my favourite things

Even big eaters can’t handle this small solid apple pie. Apple Pie a la Mode,  Bag of Beans

Laineyloveslife - apple pie a la mode

Dark Chocolate fondue for two at Maitre Chololatier

Laineyloveslife - choco fondue

Halo-halo in coconut shell is a Filipino dessert that’s very much the same as the shaved ice desserts in Singapore and Taiwan, only better! I’ll drive miles just for this, again and again. Viewsite Tagaytay 

Laineyloveslife - halo-halo

Boodle fight is what people usually go for but because I love garlic, this garlic-smothered jumbo milkfish or Jumbangus is my usual meal at Blackbeard’s Seafood Island.

Laineyloveslife - jumbangus

A buffet is not a buffet without delicious, freshly-made panna cotta!

Laineyloveslife - panacotta

I always try to rent a kayak in every beach or island destination I go to. This photo was taken while kayaking at a lake in Camotes Island, Cebu when my friend Kat and I went on a 7kg travel challenge!

Laineyloveslife - camotes island cebu

To hike or not to hike? My mantra is to go as far as I can, reach the peak and see the beauty that awaits me. This photo of a limestone islet was taken whilst on a peak dividing the sea from Lake Barracuda, Coron, Palawan, Philippines.

Laineyloveslife - choco fondue

Have you ever visited the Philippines?
Let’s be friends!
Facebook twitter Google-plus instagram bloglovin vimeo mail

Get one and pass…

Lainey Loves Life - krispy Kreme doughtnuts I quickly went to queue, said “assorted please,” and then he put in my box the prettiest doughtnuts. Happy 78th birthday, Krispy Kreme! I’m sharing these yummy #FavoriteKrispyKreme with you. Please get one and pass. Have a great day! #joyinabox

Let’s be friends!
Facebook twitter Google-plus instagram bloglovin vimeo mail