I have loved mukbangs ever since I first discovered there is such a thing through Kinoshita Yuka--a Japanese oogui eater. Back then I was more impressed by the amount of food she consumed being she's a competitive eater, but my fascination later led me to discovering cuisines from other culture. Aside from mukbangs, I'm also deeply immersed in ASMR and we all know a huge chunk of ASMR creators are Koreans which is why most of the food I crave on a daily basis as I watch these videos would be korean food. 

I mean, I've always loved Korean food that's why it doesn't surprise me that korean food + asmr would be my go to sleeping pill. I make my own korean dishes but there's one that I always see in mukbangs that I can't really make myself--soy-marinated raw shrimp. I've seen how it's prepared but I get scared because marinating raw food in soy sauce is something that we don't usually do here in the Philippines. So you can imagine how long I've been looking for a restaurant that can cater to my infinite craving. Unfortunately, I've scoured Manila high and low but have't found one that can. But as luck would have it, I was in Boracay a couple of weeks ago and stumbled upon a restaurant that can address my curiosity. 

THE PLACE

KD Pocha is Korean-Filipino Fusion Pub. It's hidden just below Island Nook, so it may prove difficult to find. But one you get to Island Nook, you're good to go. The place, as the name suggests, looks more like a pub rather than a family-friendly restaurant with all the Soju bottles displayed on top of the counter. They offer authentic korean dishes such as the one I was extremely excited to try. The owner is also Korean and assures that they only offer the best and freshest seafood.

Would I come back? Definitely. Even if I wasn't amused with the new Boracay with all the surge of expensive Chinese restaurants driving prices to insane levels, I'm still glad there are hole in the wall finds like KD Pocha--not insanely overpriced but still gives you a chance into exploring the flavors of their culture. Korean cuisine is something I'll always be fascinated with and KD Pocha has been added to my go-to's should I crave again for another time. I just hope tickets to Caticaln were that cheap, but eitherway if you guys are ever in the area make sure to drop by!

If you’re a hardcore JaDine fan, you’ve probably already heard about Ultherapy. Nadine posted about this treatment on her Instagram stories noting that it helps her achieve the prominent jawline she’s ever so famous for. The treatment also made waves when Alden Richards revealed that it is his secret to a more chiseled face as is evident in his latest appearances. Even before I knew the nitty-gritties of the procedure, I was already game for it. I mean, knowing that THE Nadine Lustre had done it and all. However, knowing how safe the procedure is and how I would be taken care of made me go all-in.

According to Aira Portem, ÉLAn Salon and Spa’s Ultherapy-certified medical allied practitioner, it is a non-invasive face lift which aims to improve the appearances of lines and wrinkles by using ultrasound energy to improve collagen production. It’s also the only US-FDA cleared procedure that helps create a more contoured face and sculpted jawline. Ultherapy uses ultrasound technology to focally tighten the deeper layers of the skin. It can go as deep as 3mm to 4.5mm beneath the skin’s surface. It targets to treat the deep layers of the skin, so that skin tightening and lifting can come from within. Ultherapy can be done annually or every six months, depending on your skin’s laxity.

As I'm typing this, it's raining cats and dogs which just makes this post more apt! It's no secret I love Samgyupsal but I don't think I've mentioned how I'm also in love with hotpot and shabu-shabu! We all know the weather hasn't been that kind to us lately giving us a lot of gloomy mornings and rainy evenings, and while it makes it even more difficult for most to get up and go on with the dailies, I personally enjoy it because then I get to have soup hah! I mean, I know it's a small thing but enjoying soup in a tropical country can really be quite tedious because who would want soup in the sweltering heat, right? Definitely not me. But anyway, I talked about loving the rain extensively because my next discovery was a product of that. 

One rainy day in Malolos, Bulacan of course my typical self was craving for samgyupsal. A quick google search led me to 1970 Korean Grill and Shabu-Shabu and shabu-shabu + samgyup sign me up! Initially I was a bit confused about the difference between hotpot and shabu-shabu and this is what I came up with : Hot pot is cooked in shallow iron pots with sake, mirin, soy, and sugar. The one-dish meal frequently features ingredients dipped in beaten raw eggs prior to cooking. Shabu-shabu features a different cooking style, which is the main difference between the two cuisines. All thinly-sliced ingredients are swished around the pot — the phrase ”shabu-shabu” actually translates to “swish-swish.” (via)

Studying in UP opened my eyes to the different ethno-lingustic sub-groups we have here in the Philippines. Not only was I made aware of the sun-culture but I was also introduced into the wonderful world of regional food. Having had most of my education in Baguio, I embraced the amazing diversity with Cordilleran food and along side it the fascination for Northern food came along. One dish in particular that has caught my eye through the years is Pancit Batil Patung--which I always see on one of my friends from Tuguegarao. It seems tedious to eat with all the additional ingredients but at the same time looks amazingly sumptuous too.

Pancit Batil Patung is an unusual noodle dish with a sauce based on soy and "cara-beef" beef broth. It is served with two piquant side dishes: a cup of egg-drop soup made with the same cara-beef broth; and a dish of chopped onions, vinegar or calamansi, chili peppers and soy sauce. The noodles are usually wheat-based and are topped with ground cara-beef, pork liver, mung bean sprouts, and poached egg from whence the name batil patong, literally "scrambled and placed on top" is thought to be derived. Sometimes, other vegetables, crushed pork-rind cracklings or chorizo are also added on top. Soup was served separately.(via wiki)

THE PLACE

Well technically I didn't visit the actual restaurant since I ordered via Zomato, and yes, Zomato now delivers! Anyway as mentioned. I have been craving for this even if I haven't tasted it yet so I took advantage of Zomato's delivery. No minimum order and no delivery fees, I think that's a steal. I was supposed to order via FoodPanda but for some odd reason they didn'thave this available on their selection just like Grab food but Zomato did. 

Pancit Center is the name of the place I ordered from. They have a huge variety of pancit from different regions. From Pancit Cabagan to Pancit Pusit, name it and they probably have it. I asked my friends from Instagram for recos and this place came highly recommended hence it being my first choice. 

THE FOOD

Okay so I've never tasted this dish before but I researched how it should be eaten thoroughly. I watched several videos and also asked some of my friends. I came prepared with my beef broth and calamansi, soy sauce and onions on the side. I had my first bite and--it felt underwhelming. I received such high praises for this dish which is why I question, it can't be this underwhelming? It was salty even when I added the dip with soy and calamansi. I tried eating a lot of onions to balance the taste but it just wasn't making the cut. And while I still believe that Pancit batil patung is an extemely sumptuous dish, I don't think Pancit Center is the best plaee to have it. 

Would I be back? Probably to try their other regional pancit offerings but not for their pancit batil patung. Something was just missing. Either I try it in Tuguegarao or one of these carinderias that my friends from the north actually swear by. Have you tried Pancit Batil Patung? How is it really supposed to taste??