Because I wanted to try as much as I could, I asked if they still offered the half scoops, a promo I knew they offered at one of their former branches. The staff said yes. But they couldn’t say how much it would be because it depended on what flavors the customer would choose; they did say a customer could choose up to four half scoops of any flavor they want.
Suddenly, at the flip of a page, I saw a photo of a familiar treat: golden fried meat resting on a saucy, runny bed of yellowed softness with little pools of savory fluid—all topped with shreds of greens. It was in the Katsudon section and is the chicken version of the dish.
They have created a great number of ice cream flavors, some of them inspired by regional favorites and national treats: champorado with dilis (chocolate rice porridge with anchovies), sapin-sapin (colorful layers of rice cake), green mango with bagoong (fish paste), and the legendary leche flan pie. Some are now regulars and others are limited editions.
Is Big Bob still the maker of Whammo’s? What happened between then and now? Why did Whammo’s return? Would Fat Fingers – a yellow cream-filled sponge cake and the second favorite – come back as well?
During the ten minutes we were there, I noticed that the silver stand of shelves was unmanned. Posters reminded people of the rules but no lone crew or professional guard to watch over the goings-on. There was an old man who, after finishing flipping through a novel, reminded a couple of the local kids who raided the collection not to bring any of the books home.
Viewing the collection from Senator Loren Legarda, it looked like a frozen fashion show. All the pieces were delicate and beautiful, like butterflies of plant materials caged by headless and armless mannequins.
So, when I learned that Army Navy came out with a new dessert offering, I decided to have a taste for myself. Plus, the heat was a good excuse to eat something cold.
Sebastian’s Cold Comfort predictably came up with special flavors for this year’s Valentine season. These special flavors started in 2014. For three years, customers have seen the Matinong Boyfriend and Matinong Girlfriend change ingredients and flavors, which kept patrons like me wondering how each tastes like.
Turns out that both of them had eaten separately somewhere else but Arby still told me that Café Shibuya was nearby, which he already tried and loved. Since I was still in a particular mood for a particular food, that was where we headed.
The girl behind the counter asked what I felt like having. I couldn’t pick. There were just too many options and even more possibilities.
It’s discouraged to mix or pat it once it’s on the teppan. When it’s cooked, you could top with okonomiyaki sauce, mayonnaise, and/or yakisoba sauce, even with shredded nori or benito powder.
Personally, breakfast food is so good, it should be served all day. That’s why I love places like IHOP because not only is the breakfast menu extensive, they serve it even at night.