Dining Snippets: Uma Uma x Pablo’s x Koku
UMA UMA
UMA UMA RAMEN (P360)
Ramen has always been my go-to dish when I need some pick-me-up. However, no matter how much I love it, I can’t deny the unpleasant groany ‘ugh’ feeling you get afterwards. Ramen (unfortunately) undergoes a nastily unhealthy process for it to taste that good. Fortunately, Uma Uma is here to address such predicament by offering MSG-free ramen. It offers tasty bowls of ramen without the guilt that these usually come with.
MAZESOBA (P360) + CHASHU (P30)
I opted for the variant which carried the restaurant’s name as I assume this would be their house specialty. The Uma Uma Ramen was miso-based, and came with the traditional ramen components: charsiu, spring onions, and black fungus. I personally prefer firmer noodles so I hope that they’d allow me to customize in my next visit. The soup base was lighter in flavor and consistency; and wasn’t as tasty as I’m accustomed to. However, the chasiu it came with possessed a beautifully smoky flavor which may be hard to appreciate if paired with a more flavorful broth. The Mazesoba was the winner for me. One bite was enough for me to be won over by this dish. The noodles were firm and tasty; and even came with a sous vide egg. Add a serving of their chashu to complete the experience!
CHICKEN KARAAGE (P160)
One thing that makes Uma Uma’s appetizers stand out would be the in-house chili flakes they’re served with on the side. These little wonders are packed with flavor as they’re cooked in pork fat! The One Bite Gyoza (P140) features juicy and tasty potstickers that you can’t help but keep popping in your mouth. The Chicken Karaage of Uma Uma is not as juicy as those served in Ramen Nagi, but they also come in bite-sized pieces that are convenient to eat! The restaurant also serves unique appetizers such as the Mentaiko Dashi Maki Tamago (P180).
Uma Uma
Level 2, S Maison, Conrad Manila, Seaside Boulevard cor Coral Way, Pasay
Date of Visit: July 17, 2016 with Lily Chua, Jared Chua, and Jem Chua
PABLO
MUSHROOM AND TRUFFLE PARMESAN (P590)
Pablo in Salcedo Village seems to be lesser known than its namesake Pablo’s Pub in BGC; however, its sleek interiors, more relaxed clientele, and sophisticated air can easily set the scene for a pleasant night out. If dining as a group, the paellas may be a good choice. We opted for the Mushroom and Truffle Parmesan which was a tasty, well-cooked paella generously topped with fresh mushrooms, and parmesan shavings, albeit the dish seemed lacking in truffle essence.
CLASSIC CLUB SANDWICH (P490)
If you’re looking for something more of a bar chow grub, the Classic Club Sandwich is a safe choice. This traditional sandwich comes in hefty layers of bacon, grilled chicken, fresh tomatoes, and egg; that’s guaranteed to fill up a hungry stomach. Don’t miss out on their perfectly crunchy and seasoned thick cut fries that comes with the sandwich!
Pablo
GF The Picasso Boutique Serviced Residences, 119 L.P. Leviste St., Salcedo Village, Makati
Date of Visit: July 16, 2016 with Angelli Dykimching, Ina Chua, Hazel Yap, Elaine Co, and William Ang
KOKU
Coming from the same team who redefined fried chicken in our palettes courtesy of Kettle and Fireside, Koku, in Salcedo Village, seems to generate buzz when it opened in the latter half of 2016.
SALMON AND CREAM CHEESE PIZZA (P328)
Koku, like most casual Japanese restaurants, has its own slew of rolls such as the salmon-centric Crispy Salmon Skin (P198), which makes use of salmon inside and outside of the rolls or the Samurai Maki (P498), which features skewers of unagi, kani, cream cheese, and shrimp tempura! They also serve their own range of sushi pizzas; of which we tried the Salmon and Cream Cheese. Among the three, it would be the Salmon and Cream Cheese Pizza that I enjoyed the most. I loved the complexity of the dish! Each ‘layer’ gives a different texture, flavor, and color to the dish; however, each works in harmony with one another. Although this pizza is convenient to split among friends, I won’t judge you if you’d like one whole for yourself!
BEEF TENDERLOIN TEPPAN (P438)
The Beef Tenderloin Teppan was executed well; but was typical. The meat cubes were tender, juicy, and well-marinated. It came with slithers of fried garlic to give it that extra kick in flavor. We paired this with the equally typical (yet, still well-executed) Yaki Udon (P218).
Overall, Koku is a good restaurant to satisfy one’s constant cravings for Japanese food; however, it fails to bring something disruptive, exciting, or new to the market.
Koku
GF Two Central, 109 Valero St., Salcedo Village, Makati
Date of Visit: July 21, 2016 with Jeric Badion, Sam Bautista, and Giselle Sy
