Monthly Archives: August 2012

Wine and Cheese Pairing

My work in progress … my search for the best pair … my journey into the world of unfamiliar aromas and taste  … my brave feat into the unknown … finding my perfect match …. join me in this travel 🙂


MERLOT is a “drink now” wine as most American Merlots do not benefit much from bottle aging. The tannin level is lower than that of the Cab.  Tannin contributes to the two characteristics of red wine : astringency and bitterness. Since it is lower in tannin, it is low in acidity and softness. For someone who is new in wine, this is a safe choice.  Descriptions of this wine are plum, cocoa/chocolate and black cherry/ berry.

SALUTE! This is versatile when it comes to food pairing: poultry, red meat, pork , pastas, salads. 

ADIEU!  Not to be paired with spicy food because the capsaicins (burning sensation produced by chili) can heighten the alcohol in this wine making it more tannic and bitter. Not for blue-veined cheeses because it can overpower the fruit flavour of Merlot.

GOUDA – this is a semi-soft cheese made from cow’s milk which was 1st introduced to me even before I came to study and love cheese by Dr. Levy Jasul with a cheese slicer from Europe. This was named after a city in Netherlands.  There is nothing salty about this cheese. This is mild and creamy. This develops sweetness as it age.

 THE PAIRING: Merlot and Gouda goes well together simply because the cheese does not change its taste even if paired with this wine. It is still distinctly Gouda. The wine does not produce any change in its taste because the cheese is mild and not spicy. The mildness of the cheese does not overcome the taste of Merlot. This pair is subdued, safe and shy without shouting to the world they are a pair but in their quiet confidence knows that they are meant to be consummated now without waiting for ages.

Merlot and Gouda

Note: I experimented with Gouda and had with Slow-Roasted Tomato and Garlic Jam.  This is a good pairing as well with the wine.  This gives the ummphh in the cheese … propelling it to greater heights.

Gouda and Slow-Roasted Tomato and Garlic Jam by Artiste


RIESLING – most versatile in pairing . This is the “go-to” when it comes to white wine.  One of the top 3 wines sharing with Chardonnay & Sauvignon Blanc . This is a fruity and aromatic wine with the aromas of citrus fruits, apples, honey and peach.  This is known for its balance of acidity and sugar. This particular variety from Australia isn’t as sweet as the Sweet Riesling from Germany.


SALUTE: Can be paired with any blue cheese and Monterey Jack . This can also be paired with spicy foodlike Thai or Carribean or Tex-Mex or Chinese because this refreshes the palate.  This can also be paired with roasted pork, goose and salad with vinaigrette. Slightly sweet wine but have faily high levels of acidity that makes one salivate thus creating a cooling effect on the mouth.

ROQUEFORT – blue sheep’s milk from South of France. This white, tangy and slightly moist.  The French Blue that melts in your mouth. I am a lover of  blue cheese – an acquired taste for many .

Legend has it that the cheese was discovered when a youth, eating his lunch of bread and ewes’ milk cheese, saw a beautiful girl in the distance. Abandoning his meal in a nearby cave, he ran to meet her. When he returned a few months later, the mold (Penicillium roqueforti) had transformed his plain cheese into Roquefort. – Wikipedia

When you are looking for something else … you might stumble upon something that you like. This is destiny.  It has been written in the stars and just waiting for that right moment to appear.  When it is there … you’d know it.

As the song goes … ” A thousand stars came into my system. I never knew how much I had missed them. Slap on the map of my heart you landed. I didn’t know I was looking for love until I found you.”  This is how my love affair with Roquefort aptly started.



Riesling and Roquefort – This white wine being the most versatile of all , one can never go wrong .  I’ve got a very spicy and adventurous taste in food … and I would love to make more moments with this wine.  Combined with Roquefort – this is a match made in heaven – the cheese is so tangy and crumbly and wine is citrusy and sweet.  Nothing would melt the Roquefort in my mouth better than with a Riesling.

Riesling and Roquefort



This is one very sweet wine , my sister’s fave but not mine.  I cringe at too much sweetness . This is dubbed as the “transitionary wine” … from white to red. It has 10% alcohol content which means that the wine fermentation stopped before the natural sugar of the fruit (grape) was able to convert it to alcohol … meaning it has a higher level of sugar. Levels to look out for 8-12%  and anything higher than that is not as sweet.

SALUTE: This can be enjoyed as an aperitif or with light pasta. Good also  with Crème Fraiche and Marscopone but for me best with a bleu.

Sweet Red Wine


Goes with the name Danablu in Denmark . This was the 1st bleu cheese that I came to love after I’ve known Roquefort … but is always a pleasure to go back to your 1st love … this is uncovering the core of what made you who you are and the feeling that made you happy the most .  You’d always find another love … a better one … but the soul and the palate never forgets. This is characterized by the blue veins and white to yellowish edible and moist rind .  Cow’s milk aged from 10 to 12 weeks .

Danish Bleu Cheese

THE PAIRING: Sweet Red Wine & Danish Bleu  – simply a very good pairing.  The sweet red wine’s red berry flavor which too saccharine for me is being dampen by the salty and sharp taste of the Bleu.  This is one perfect combination but let me warn you though , the love for this type of cheese is an acquired taste.



This is the world’s favorite white wine … the well-loved, the most popular.  This is rich and buttery , fresh and fruity . Originally, this came from the Burgudy Region of France and is also the most important component of the sparkling wine, Champagne.

SALUTE: This can be paired with roasted chicken, turket, seafood salad, mixed fish, white meat on rice and tender chicken breast. Other cheeses for a Chardonnay: Provolone, Brie, goat cheese, Gouda, Parmesan and  Gruyere .



This originated from Normandy, France.  This is a soft and creamy cow’s milk cheese.  This is left to ripen for 3 weeks as a small round cheese and mostly sold in thin wooden containers. This literally melts in your mouth.  The taste is subtle and with my taste buds that love bleu cheese … this is too subtle for me like cream cheese.


THE PAIRING: Chardonnay & Camembert : Elegant Subtlety .  This is nothing explosive about this tandem … but you know it is right.  This is stability without highs and lows … just pure unadulterated pair. 

Chardonnay & Camembert


Mostra Red Wine
Photo from Greek Wines & Beers

I found my RED WINE … in Greece.

Bright red color with red-violet streaks. Spicy notes prevail in the nose, clove, cinnamon. Soft in the mouth with good duration and balance. Sweet vanilla and cherry notes. – Tsilili

This is not tannic and acerbic … not too sweet as well . Just right for my palate.

FETA Cheese

Tangy , crumbly, salty but ranging from mild to sharp.


It had to be of the same origin … it is a marriage of 2 souls of the same lineage.  Nothing complicated … not much adjustment to do … it is stable, easy and just right.


FELICITY PATISSERIE … Happy Food, Sweets and Treats

Felicity Patisserie

2/Flr Unit F, Holy Spirit Drive cor Don Matias St.

Don Antonio Heights, Quezon City


This is a quaint cafe which you won’t find by chance because this is somewhat “hidden”.  This is found across Cake to Go and above Nail Files when going to BF , QC.  This was introduced to me by my twin sister, Nicole Cruz, when we met one time near her home.   Everything about it shouts “country” … the design, the fonts, the colors.  

Cute Dainty Accents

Country Style Interior

The Menu is divided into 5 Categories:

All Day Sunny Breakfast – served w/ seasoned white rice & fluffy parsley egg

 Ohh-La-La Pasta– served with haute-toast garlic bread ( which is very good)

Delish Entrees- gourmet rice meals served with white or seasoned corn rice. They serve fish, shrimp, chicken, pork and beef.

Divine Desserts– desserts made in heaven, temptingly good on earth. They have cakes, cheesecakes, cupcakes, eclairs, macaroons and cookies.


Foodie’s Order:

Pasta Kai-Vigan – Php 160.00 –  spaghetti with olive oil topped with Vigan Longanisa and parmesan cheese.  This is good though not really exceptional.

Pasta Kai-Vigan

Sicilian Tomato Pasta – Php 160.00 – spaghetti with tomato sauce and basil. Though the real Scilian Pasta calls for only anchovies, olive oil, parsley, pepper, bread crumbs and garlic, I got confused with this pasta.  I don’t know if the name was derived from the real Sicilian Pasta Recipe or they just named it so.

Sicilian Tomato Pasta

Cream Puffs – Php 25.00 – these are small puffs with vanilla pudding and cream inside the shells. 

Double Choco Delight – Php 700 whole / Php 80 slice – chocolate cake with caramel in between

Double Choco Delight

(*) Frozen Brazo de Felicidad – this is the best dessert in this patisserie.   This should be ordered 1 day before because this is their best seller. Available for pick up or delivery. I am an avid fan of Brazo de Mercedes (cream filled log cake). These are meringue rolls filled with egg custard and frozen to perfection. This is a must!

A Slice of Frozen Brazo de Felicidad

This is a very minute representation of what this restaurant has to offer. I’ve yet to taste some of their dishes. They also accept reservations for parties and functions.

When in Quezon City, text in your order and drop by this charming nook and bring home a frozen Brazo de Felicidad.

Frozen Brazo de Felicidad To Go


VIKINGS – A Feast From The Sea
Bldg. B, By The Bay, Seaside Boulevard, SM Mall of Asia, Pasay City, Philippines

Telephone Numbers:
846-3888, 846-4888, 846-5888
0917-5653888 & 0923-7303888


Vikings is one of the more famous luxury-buffet in the Metro. This is comparable to the many buffet offerings of most of our 5-star restaurants and more.  This is overlooking the scenic Manila Bay through the enormous glass windows. This is a 600-seater restaurant which needs reservation to get into … if you don’t want to be disappointed.  This is a must because of its popularity among the Filipino and foreign clientele. 

Modern Interiors of Vikings

This is a feast of the palette – everything from seafood to prime ribs to pasta to Asian favourites. 

Prime Ribs Station

Pasta by Vikings

Jap Faves by Vikings

There are cooking stations where you can ask your favourite meal to be cooked from the fresh catch/produce stations. This is a 20 chef-team that only focuses on quality and taste.  

Asian Cooking Station

Fresh Catch Station

Choices of  European, American, Japanese, Chinese and Filipino dishes are endless.

Salad Station

Japanese Delights

Nachos, Chili con Carne, Quesadillas – Ole!

Hummus and other Pates

Boursin and Sobresada

My favorite … Chicken Liver Pate

Rockefeller Oysters

There is also a Hot Pot Station …

Hot Pot Station

All You Can Eat Balls

… and More Balls

The dessert station is a sweet tooth haven . One station that I would like to avoid .

Dessert Station

Aside from the wide choices of food, standard beverages such as beer, fresh juices, soft drinks, milk, tea and coffee are included in the price. You may order additional drinks such as wines, aperitifs, schnapps, cognacs and liqueurs from the service staff.

Beverages Station

Compared to Yaki Mix … this buffet has a wider range of choices. You won’t also smell like the food you have eaten when you dine in Vikings.  Somebody cooks for you … but sometimes cooking it yourself is fun as well. I highly recommend this.   It is the perfect place for balikbayans, tourists and  family and corporate events. Open for breakfast (Saturdays & Sundays),  lunch and dinner 7 days a week.  


Muscovado … A Healthy Alternative

Grand Muscovado Milling Corp.
Address: BARANGAY MALALANGSI, PAMLONA, NEGROS ORIENTAL., Dumaguete Central Visayas, Philippines
Phone No: +63-917-3140683
Contact Person: Dr. Sylvano Mercader Alcantara (President)

Looking for a Healthy Sugar? Go for GRAND MUSCOVADO Variety, you can be assured of its purity.  It is owned by an endocrinologist, an expert in body metabolism, thus QUALITY is not compromised.

Muscovado sugar also known as “Barbados sugar”, is a pure, wholesome, unrefined, coarse grain type of sugar, with high molasses content. This gives the sugar a dark and strongly flavored feature. It is also considered as the sugar nearest that of honey, because of its high nutritional value. The main process of producing this well renowned sugar is actually quite simple. First, gather natural cane sugar (main ingredient) and crush them within 24 hours. Then, cook them until it reaches its crystallization point.


This is considered a healthy sugar for it is made directly from heating sugar cane juice with no chemical added. Its nutritional value is comparable with that of honey. This muscovado sugar is available in fine granular to powder form.

Honey and Muscovado

They are now using all-stainless steel equipment and the working area is secured from any insects. Their muscovado sugar comes from freshly cut sugar canes in the fertile, volcanic island of Negros Oriental and is processed into the said sugar without any chemicals added, thus is considered a healthy sugar. I haven’t been here though.

Grand Muscovado Plant in Pamplona Negros Oriental

My love for muscovado came from my love for the Muscovado Rocks which I love comparing with Almond Rocha without the almonds. But what is its purpose in my everyday life?  It is an alternative to brown sugar … which I personally use.  The difference?

Comparing the brown sugar with muscovado (of the same amount in a cup of coffee), the former is sweeter than the latter.  Because of too much sweetness, brown sugar dampens the taste of coffee while muscovado lets you enjoy your cup without anything robbing the spotlight of pure coffee taste.   There is a honey aftertaste with muscovado as well. There is the absence of impurities with muscovado as well those we often find at the bottom of our cups when using brown sugar. 

My Morning Coffee Cup with Muscovado

Aside from coffee, I love it with yoghurt … just a little over your yoghurt to somehow neutralize the tartness which sometimes is too much for me.

Yoghurt and Muscovado – a healthy treat for a sweet tooth

Another simple way to enjoy it  is with French baguettes with butter and a sprinkle of muscovado and heat in the oven for a few minutes.  This will come out crunchy with just a slightest hint of sweetness.

French Baguette

And of course …  these holiday staples – Puto Bumbong (purple colored dessert cooked in baboo tubes) and Bibingka (rice cake)  – won’t be the same without muscovado.  My favorite is Via Mare’s and Ferino’s.

Via Mare’s Puto Bumbong

Ferino’s Bibingka

My favorite palitaw (Makati Supermarket Coffee Shop in ATC) is at best with muscovado as well.


Here are some recipes using Muscovado of my favourite domestic diva, Martha Stewart: 




·         1 1/2 cups organic soy flour, plus 1/2 cup for topping

·         2 teaspoons baking powder

·         1 teaspoon baking soda

·         1/2 teaspoon salt

·         1/2 cup chilled organic butter (1 stick), cut into pieces, plus 3 tablespoons, softened

·         1/2 to 3/4 cup organic apple juice

·         1 tablespoon ground cinnamon

·         1/2 cup packed light-brown muscovado sugar

·         Honey Butter


1.       Preheat oven to 400 degrees with rack in center. In a medium bowl, sift together 1 1/2 cups flour, baking powder, baking soda, and salt. Add 1/2 cup chilled butter; using a pastry blender or your hands, combine until mixture is crumbly. Stir in enough apple juice to form dough moist enough to drop from a spoon.

2.       In a small bowl, stir together 1/2 cup flour, cinnamon, and sugar. Add remaining 3 tablespoons butter; mix until well combined.

3.       Drop a heaping tablespoon of dough on a parchment-lined baking sheet; crumble 1/2 teaspoon of topping into center. Top with another heaping tablespoon of dough; sprinkle on 1/2 teaspoon of topping. Repeat with remaining ingredients, spacing 2 inches apart. Bake until lightly browned, about 10 minutes. Serve with honey butter.

Source: Martha Stewart Recipes


The pairing of salty prosciutto and sweet roasted tomatoes provides a delicious flavor combination in this tartine recipe from food blogger Beatrice Peltre’s “La Tartine Gourmande.”The Martha Stewart Show, May 2012



·         2 cloves garlic, minced

·         1 teaspoon finely chopped fresh tarragon

·         1 teaspoon light muscovado sugar

·         1 tablespoon balsamic vinegar

·         1/4 cup olive oil, plus more for drizzling

·         9 ounces ripe cherry tomatoes, stems intact

·         Sea salt and freshly ground pepper

·         4 slices country bread, toasted

·         1/2 cup soft, fresh goat cheese

·         8 slices prosciutto

·         Fleur de sel, for serving


1.       Preheat oven to 325 degrees.

2.       In a shallow baking dish, combine garlic, tarragon, muscovado sugar, vinegar, and oil. Add tomatoes and toss to combine; season with salt and pepper. Transfer to oven and bake until soft, 1 to 1 1/2 hours.

3.       Spread each slice of toasted bread with goat cheese; top each with 2 slices prosciutto and tomatoes. Drizzle with oil and sprinkle with fleur de sel. Serve.  


This recipe for pumpkin pecan-praline pie is courtesy of Chef Paul Bergeron. The Martha Stewart Show, November Fall 2007



Yield Makes One 9-Inch Pie


·         All-purpose flour, for work surface

·         Flaky Pie Dough

·         4 large eggs

·         1/2 cup granulated sugar

·         1/4 cup Muscovado light or dark-brown sugar

·         1/2 teaspoon salt

·         1 teaspoon ground cinnamon

·         1 teaspoon ground ginger

·         1/4 teaspoon ground nutmeg

·         1/8 teaspoon ground cloves

·         1 pound Pumpkin Puree

·         1 cup heavy cream

·         Pecan-Praline


1.       On a lightly floured work surface, roll out half of the dough to 1/8-inch thick. Using a 1-inch tear-shaped cookie cutter, cut out 50 tear-shaped pieces of dough. Starting with the pointed end, roll each piece of dough three-quarters of the way toward the fat end of the tear, forming a curl. Transfer curls to a baking sheet; refrigerate 30 minutes.

2.       Preheat oven to 375 degrees. On a lightly floured work surface, roll out remaining dough into an 11-inch round. With a dry pastry brush, brush off any excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate.

3.       Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Top with a 9-inch metal pie tin. Bake for 10 minutes. Transfer to a wire rack. Remove parchment paper and weights; let cool.

4.       Beat 1 egg in a small bowl. Brush the edge of the pie crust with egg. Starting with 1 dough curl, place the flat bottom on the egg-washed rim, with the curl perpendicular to the edge of the pie plate. Working in the same direction, continue placing curls next to one another until the rim of the pie shell is completely covered with curls. Transfer pie shell to refrigerator; let chill 1 hour. Brush curls with remaining beaten egg.

5.       In a large bowl, mix together both sugars, salt, cinnamon, ginger, nutmeg, and cloves. Add pumpkin puree and stir well to combine. Whisk in remaining 3 eggs and cream.

6.       Pour pumpkin mixture into prepared pie shell. Transfer to a 375 degree oven and bake until filling is just set, about 40 minutes. Let pie cool completely on a wire rack. Sprinkle pie with praline topping just before serving.



 This delicious recipe is courtesy of Maricel Presilla of Cucharamama restaurant.The Martha Stewart Show, February Winter 2008  


 Table accents is one of my passions and few months from now, one of my preferred holidays is going to shout and say, Trick or Treat!!! Muscovado will come in handy with these creepy ideas:

 1.  Use as the soil instead of cacao for the ghoulish cemetery for cakes.  Just sprinkle the chocolate cake with this and voila! Your ordinary cake will turn out to be a “real” treat. 

Ghouslish Cemetery (Photo from Martha Stewart)

 2. Sprinkle your macabre chocolate cupcakes with muscovado and hear squeaks of delight from the kids.

Halooween Cupcakes (Photo from Martha Stewart)

 3. A Ghastly Castle will look extra horrid with muscovado “soil”. 

Ghastly Castle (Photo from Martha Stewart)

 4. Instead of sand, a better alternative for your flower or candy centerpiece for the soil effect is to use muscovado.

Vase (Photo from Martha Stewart)


Casper Lollies (Photo by Martha Stewart)


* The one used in the photos aren’t muscovado but you can get the same or better effect.

 Muscovado because of its high nutritional value is a better alternative.  Not everything that is sweet is bad. Compared to regular white sugar, muscovado sugar retains all the cane sugar nutrients. High in minerals: potassium, calcium and iron, it has more health benefits compared to regular white sugar, which has zero nutrients, as the refining process to produce white sugar has practically eliminated all traces of nutrients from it. Muscovado sugar maintains the same vitamins and minerals as the juice it is made from. A 100g portion of muscovado sugar contains 3.9 mg of phosphorus, 85 mg of calcium, 23 mg of magnesium, 100 mg of potassium and 1.3 mg of iron. This is the only sugar that is comparable to honey. Unlike conventional sugar, it is free from any harmful chemicals like phosphoric acid, formic acid, sulfur dioxide, preservatives or any flocculants, surfactants, bleaching agents and viscosity modifiers which makes it good for the health and health conscious individuals.

 It also comes in very nice packaging of non-woven pouch for every 500 gms and a nice local banig bag for a pack of 1000gms.  It could be a healthy gift alternative for the holidays, party favours or promotional items for exhibits.



But with the Industrial Revolution and introduction of various industrial techniques for purifying sugar, we have a situation in which what we are consuming is not good nutritionally or ecologically. – Marvin Harris




RED Garlic Bistro … Read Eat Drink

Red Garlic Bistro

218 Katipunan Ave Blue Ridge, Quezon City

(02) 682-1860

Part owners are Claudine Barretto and Raymart Gonzales.  I will try to be as objective as possible because Raymart is a relative by affinity … his dad is the brother of the late Ben Santiago who is married to our aunt, Paulina Santiago.

Interiors are tasteful but hardly a good venue for reading maybe because our timing is bad – peak hour (lunch time).  Servers are courteous and well-groomed. Parking is ample. You can park in front  the building  near the place as well.

Foodie’s Order:

CHICKEN ADOBO QUESADILLA  – php 255 –  Chicken adobo floss with caramelized onion medley, cheddar cheese, mango salsa with adobo sauce served with peppermill dressing on the side .  This is good. Try this! I am a fan of quesadilla and anything inside this is a delight for me.

Chicken Adobo Quesadilla

(*) SANTIAGO CHILLI POPPERS – Php 225 – Freshly hand-picked Chili fingers filled with Mexican Taco sauce wrapped in Jalapeno Dough .  This is one good appetizer.  Very creative and delish. Presentation is very enticing as well.

Santiago Chilli Popper

MANDARIN CRUNCH ORIENTAL CHICKEN SALAD – Php 235  – Garden fresh greens, Mandarin oranges, shredded carrots with char-grilled marinated chicken breast garnished with crispy fried wanton strips served with Oriental Mandarin Dressing.  

Mandarin Crunch Oriental Chicken Salad

 GALAPAGOS PIZZA –  Php 515 – Fresh shrimp sauteed with their very own creamy garlic white wine sauce topped with roasted chilli peppers. I’m not too hooked on this. This might be named after an archipelago in the Pacific. 

Galapagos Pizza

 (*) TORRE DEL GRECO – Php 495 – Roasted Italian tomato-basil with sauteed rock shrimp, fresh arugula tossed in lime-vinaigrette garnished with Grana Padano cheese.  Warning : Arugula is an acquired taste . Could be bitter for some.  This is my top pick for pizza!

Torre Del Greco

(*) SANTORINI – Php 455 – Penne in their very own Roasted Roma Tomato-Cream Sauce with crabmeat and rock shrimps . This is my best pasta bet in this part of Quezon City.  Not only because it bears the name of one of my fave place in Greece but because I super love the sauce .  This one is the type that you would want to sop your bread into the Roasted Roma Tomato-Cream Sauce until the plate is clean .  Molto delizioso!  


TUSCANY – Php 320 – Spaghetti tossed in slowed-cooked tomato sauce topped with meatballs.


TEQUILA LIME BARBEQUE BEEF RIBS – Half  Slab 550/ Full Slab 995 – Certified Angus Beef Ribs slow roasted until almost falling off the bone, then grilled to perfection and heavily basted with their very own Smoked Tequila Lime Barbecue Sauce served with smoked grilled kernel corn on a cob.  This is good but I just find it hard to nibble on this –  if you are out on a date … not a good choice.  

Tequila Lime Barbecue Beef Ribs

ILOCOS BAGNET– Php 370  – An Ilocos original delicacy of crispy pork liempo served with rice and Ilocos bagoong . Who can go wrong with this? Bagnet is one of my guilty pleasures especially when dipped in KBL ( kamatis “tomato”, bagoong “fish paste” , lasona “bulb of common red onion” ) .  Yey, kiss the diet goodbye .

Warm Bread Pudding with Sabayon Vanilla Sauce – Slice Php 145.00 / Whole 950.00 – this an all warm and cuddly comfort dessert . Sabayon is the cousin of the light, egg-based Italian dessert called zabaglione.

Warm Bread Pudding with Sabayon Vanilla Sauce

 CHOCOLATE DECADENCE  – Slice – Php 195/ Whole – 1300-  chocolate cake goodness served with Raspberry Ice Cream . This is further pushing your fat rump to the wall. 

Chocolate Decadence

Aside from the ones I have tasted … they also serve breakfast, soup, lamp, chicken, seafood, sushi and sandwiches.  There is a wide variety of choices to satiate your gastronomic cravings .