Sauteed mixed vegetables – Mr. Choi Kitchen

Sauteed mixed vegetables - Mr. Choi Kitchen
Cabbage, mushroom, bok choy, broccoli, black fungus, carrot. 195 PHP
Mr. Choi Kitchen, Manila PHILIPPINES

This dish was boring and really was just an attempt to try to eat something healthy during our trip. They just used the usual vegetables and the sauce was basic.

San Augustin Church
San Augustin Church, Intramuros.

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Lentils, lamb and barramundi – Radio Africa & Kitchen

French green lentils - Radio Africa & Kitchen
French green lentils with spinach and goat cheese. Pre fixe menu
Radio Africa & Kitchen, San Francisco CA

After we saw this plated trio, we knew we were gonna be full! The items were all really different and very tasty. I thought that the column of French green lentils was creative and beautifully presented. The lamb prepared two ways was good, and the barramundi had a nice flavor. Everything was pretty heavy though so we had to pace ourselves. 🙂

Roasted leg of lamb - Radio Africa & Kitchen
Roasted leg of lamb with lamb shoulder alicha, snap peas and couscous.

Wild barramundi - Radio Africa & Kitchen
Wild barramundi with broccoli, wild rice, pomegranate and pistachios.

Herb butter roasted lamb loin – Luce

Herb butter roasted lamb loin - Luce
Broccoli di ciccio, pluot, brown butter. Tasting menu $95
Luce, San Francisco CA

This was a miss for me. The flavors were there, but the texture of the lamb loin was really rubbery and squishy at the same time. It was off-putting and kind of ruined the rest of the great components on the plate. 😦

Blue trumpet vine

Blue trumpet vine (Thunbergia laurifolia, Acanthaceae), Kentfield.

Butter basted eggs – Nopa

Butter basted eggs - Nopa
Broccoli de ciccio, green beans, soft polenta and parmesan. $14
Nopa, San Francisco CA

This was pretty tasty and I loved the smoky flavor of the roasted broccoli, but there really wasn’t much food in this little bowl. I was still hungry after eating this especially after the wait to get seated and then to receive the actual food. Perhaps they could considering adding a bit more food in the future because this wasn’t very satisfying.

Red-tipped echeveria

Red-tipped echeveria (Crassulaceae), West Field Road.

Beef tongue – Namu Gaji

Beef tongue - Namu Gaji
Asparagus, broccoli, collard greens, cedar, lime. $14
Namu Gaji, San Francisco CA

Boy, was this good! I’ve only previously had beef tongue sliced into sandwiches, shredded into tacos, or cut up in different ways as an ingredient in soups and stews. This was large pieces of tongue, perfectly cooked and beautifully dressed, simply presented so as to enjoy the beef tongue in all its delicious glory. Great job, Namu Gaji!

Beef tongue - Namu Gaji
7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2013

Banchan - Namu Gaji
Banchan. Mung bean sprouts, daikon greens, kimchi. Complimentary

Veggies and mushrooms – Hahn’s Hibachi

Veggies and mushrooms - Hahn's Hibachi
Delicious mixture of veggies cooked to order in Hahn’s special spicy sauce. Served with rice, bean sprouts and kimchee. $8.95
Hahn’s Hibachi, San Francisco CA

Hmm, this was just ok – really nothing special. I chose the spicy sauce option and there wasn’t any heat despite the presence of chili flakes.

St. Kevin Rectory
Courtyard at St. Kevin Rectory, Cortland Avenue.