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Anniv Buffet @ YuFuIn

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Celebrated with Yu-Fu-In in their 1st year anniversary with a scrumptious buffet of pure fun!  I went in with my colleagues and we all indulged on wide array of Japanese meals... From appetizers, to the main dishes, guests after guests lined-up to get experience the wonderful food in an authentic Japanese ambiance.  For my team, we opted to be seated in the 'traditional' Japanese dinner table.  Yep, that meant removing our shoes and sitting on pillows... authentic eh?  The offerings were as follows:

Now, on to a brief, but straightforward 'crash course' to buffet eating.  Take note of the list to make sure you enjoy (and maximize) your next buffet trip:

1. Prepare your stomach.  As in do not take a snack prior to going into a buffet.  Some people even go to the extent of not eating an entire meal preceding an buffet opportunity.  I say no.  You'll see on the reason on the succeeding items. 
2. SPOIL-ALERT: Go to the CR first and do your 'things'.  Yes, I take the empty stomach (and bladder) part cautiously and seriously.  But more than that, the decision is made to ensure that there would be no 'emergency' situations looming in my buffet horizon.
3. Scan the buffet table first.  This never tip fails.  My mantra is this:  'the bigger the buffet table, the longer the scanning should be'.  Yes, as a professional eater (and simply a person who wants to get his money's worth, and more?), you need to plan and know which ones to take in which cycle.
4. Yes, there are cycles.  Plan which food goes for your 'starters'.  You do not necessarily have to go to the appetizers table but hey, you need to prep-up your stomach.
5. SPOIL-ALERT: To ensure that you do not spoil your moment, do not eat uber heavy food items as starters...phasing is the key.  Steak pieces for your first bite? No matter how yummy it might be, there will be time for that.
6. Take on appetizers SPARINGLY.  Yes, for buffet tables, there are almost always two tables always more attractive than others.  The appetizers is one, the other, the dessert tables.  Do not ogle too much on the small/cute items and get to engrossed that before you know it, your plate is already full of items --- in just one section of the buffet!
7. My general rule for determining the amount of food to take is:  Get at least one item of each section, then after tasting decide which one to indulge with.
8. Another rule you might want to take is:  Get the food which you would normally won't afford or won't find its place in your house's dinning table.  Practically, eh? 
9. Study (here I go again with my research advocacy) the terminologies (if applicable) before going to a buffet, or better, ask around.  The staff are almost always willing to explain the dishes.
10. Spare yourself from drinking.  My usual style is to just have water.  It might work differently for others, but any other liquid with sugar usually fills me up faster.  Tea is a good choice too, but I would almost always have mine after to ease down the 'after war'

Here are the photos we had from the recent anniversary treat of Yu-Fu-In.  I enjoyed every bit of the food experience and wishes them more years to come!

Facade group pix

with owners Ms. Mitch & Ms. Aiko (L-R)

Angeles City Politicians present

Tempura!!!!

strategically choosing what to eat first

professional eater ehe

with a mission to eat good and a lot more

fooling around to let the food go down, ehe...

yep, they have manga there... nice

Give away tray... assortments of goodies

We picked up these lucky turtles

Capping the night with fun and smiles on our faces

 

Happy Anniv Yu-Fu-In

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December 15, 2011 --- 1st year Anniversary with Eat All You Can Promo
Come and visit their place...

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I am starting off this ‘Fast Food Series’ with my top most pick.  Yes, many would contest (even them I think)that I am putting them on the category of Fast Food establishments, but I decided so due to the fact that they provide food literally express and that like obvious fast food stores, they are found in almost every place (most especially malls).  Pizza hut has always had that ‘special vibe’ in it that I can perfectly remember when I was a kid that going to Pizza hut meant an event that is waaayyy important than your Mc Donalds graduation treat that only going to Pizza hut would put justice in it J.  Going into high school and college was the same.  Eating at Pizza hut was reserved to the ‘specialest’ of dates when fast food was too cliché and formal sit down dinner is beyond budget and ordering pizza from  Pizza hut meant a classmate who is a foreign exchange student or a rich kid --- who has money to order.

Fast forward to the present, so many has changed.  First, I can now afford to indulge in say a weekly trip if I want to, but most importantly, Pizza hut has also started reaching out to the masses.

QUICK HISTORY LESSONS (sourced from Pizza Hut’s official website)

Pizza Hut has its roots set as far back as 1958 in Wichita, Kansas.  Two college students Frank & Dan Carney borrowed $600 from their mom and opened a pizza place.  Luck seems to be on their side because by the end of that same year, they already opened their 2^nd restaurant.  And by 1968 (yes, 10 year span) they had opened over 300 places.  How do their numbers fare now?  They have over 12,000 restaurants in 90 countries around the globe (drum roll please) and that is just in 2004.

In the Philippine shores, Pizza Hut started in 1984 (I was just one year old) and has since then became the country’s most popular pizza chain.  Philippine Pizza Inc., is the franchise owner and operator of Pizza Hut and currently registers over 140 restaurants located from Baguio to Mindanao.

WHAT DO I LIKE ABOUT APIZZA HUT? Let me count the ways….

Reason #1:  PROMOS abound

Yes, more than just a food place, they offer lots of promos that would cater to almost all walks of life who may want to get a taste of the said true ‘Italian-American Experience’.  They have the popular ‘Super Panalo 99’ and have reinvented this a lot of times.  I like the personal touch slashed DIY feel that customers are given.  You can choose your own meal composition, from appetizer, main course and drink.  This promo provides a much needed break from the conventional ‘boxed-out’ value meals that you CANNOT mix and match.

Photo credits - promoblitzph.com

 Reason #2: CHEESE lover? Then, welcome to Heaven.

Ehe, well this is perhaps the most biased of the reasons why I love it in Pizza Hut.  It is a haven for the cheese lovers.  The mozzarella sticks and the sauce are a perfect match.  The triple cheese pizza is just the right combination.  I highly recommend this place whenever you crave for cheese and do not care of the equivalent calories.  Indulging at times is good for you as mentioned by my gym instructor ehe…

Mozzarella Sticks great appetizers

 Reason #3: Buy ONE take ONE Promo for take out

Yes, I had to separate this one from the other promos because it is a definite life saver for sudden get together, parties or just plain celebrations.  I cannot count the times that this take out promo saved me big time.  Imagine for less than 400 pesos, you will already get two large sized pizza (flavors can be different).  So for all nighters, over-time, projects, etc., these would be a perfect companion.

 

Reason #4:  The PALM Card

Another promo that must be given a separate mention.  This is another get one pizza (Pizza of the month) for buying one --- OF THE SAME SIZE on dine-in, take out or delivery.  Imagine that!  I am a proud owner of one and I think I need to renew it as it is good for 6 months only.

 

Reason #5: The Pizza selection keeps on GROWING

Variety is an important factor as everyone needs a break even from their favorite meal(s).  Pizza Hut recently just launched their Tuscani, line-up of new pizza and previous to that (but this year) were the new pasta meals and who does not remember the volcano pizza.

(Photo credits -samutsariatbp.com)

 Reason #6:  Pasta line-up goes a LOOONNGGG way

There is not one of their current (gourmet) pasta that I have not tried and did not like.  Top favorites are the PESTO and RAVIOLI.  I almost always never leave this place without eating one.  Serving, I must say, are good for two and when paired with a personal-sized pizza would already fill you in.

(Photo credits - .petitchef.com)

And more of food!  Below are the collection of photos I gathered from the many visits I had of Pizza Hut.

Cream of Chicken soup

Mango Shrimp Salad --- very asian

Al Pesto style

Spag Shrimp Garlic & Mushroom

Vanilla Espresso

Dessert Sample

Caramelized Apple Sundae

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Serving recommendation:  Reads best when shared

thanks a lot for the support

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Serving recommendation:  Reading is best when shared.

Starting off with Banchan (KOREAN SERIES PART 1)

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“And the Koreans have invaded the town (nope that’s me with a smile).”  Yes, more than the uber choreographed music K-Pop videos, more than the fast-paced koreanovelas, and definitely more than Grace Lee (ehe, sorry for the ladies who might not be able to relate, just click on the link and find out) the Korean culture has slowly and steadily melted with our existing culture.  This blog’s food house feature will showcase what we call ‘Korean Fast Food’, dubbed as such because there have been many nooks established with the very basic dishes served fast minus all the intricacies of offered by fine dining experience.  Lower those eyebrows for a minute (especially the ever conservative foodies) but for me, if it’s good food, it doesn’t have to come with fancy plates and silver wares.  But before I officially go on in this what I perceive as a 2 or 3-part feature, let us go first with the basics.

Crash Course to Korean Cuisine

The web is ‘steaming’ with lots of information if you type in Korean cuisine.  Here are some of my the basic information I gathered which are think are vital before you proceed reading.

                >>From Wikipedia

Korean cuisine is said to have originated from the ancient prehistoric traditions in the Korean Peninsula evolving through a complex interaction of environmental, political (rich indeed, ehe) and cultural trends.  It is largely based upon rice (hurray for Filipinos), vegetables and meats.

Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and gochujang (fermented red chili paste)

Korean food can be largely (and loosely) categorized into groups of “main staple foods”, subsidiary dishes and dessert.  The main dishes are made from grains such as bap (a bowl of rice), juk (porridge) and guksu (noodles).

               

>>From About.com

Korean food stands out from other cuisines with the many (and very delicious) side dishes (banchan) (special note:  also sometimes spelled as panch’an) that are served during meals.  (This is actually my measure of the authenticity of any Korean resto/food nook.  If they don’t serve banchan, then they don’t know their food, ehe)

The number of side dishes can range anywhere from 2 to 12, but everyday meals feature at least a few.  These side dishes will come in small bowls and can be anything from vegetables to meat to seafood prepared in any number of ways.  An important note also is that except for the banchan, the Korean dishes are all served at the same time, so there are no separate courses like in Western cuisines.

TYPES OF BANCHAN 

(a)   Kimchi – the most popular one and it is almost unimaginable to not have this one in every meal.  Sadly, I know plenty of people who shun away from this by the mere sight (and smell of it).  I think an authentic Korean meal is never complete without this.  Just in case you don’t know what this is, it is referred to as the fermented veggies (usually cabbage – Napa / baechu), seasoned with chili peppers and salt. On my checklist this is a definite CHECK!

(Photo credits - wikibooks.org)

 (b)   Namul – refers to steamed, marinated, or stir-fried vegetables usually seasoned with sesame oil, salt, vinegar, minced garlic, chopped green onions, dried chili peppers and soy sauce.  This one also gets my check and have tried it once or twice already.

(Photocredits - justbento.com)

 (c)    Bokkeum – is a side dish stir-fried with sauce (like pork stir-fried with kimchi, etc.).  Tried this one too and is highly recommended.

(Photocredits - photofinder.com)

 (d)   Jorim – is a dish simmered in a seasoned broth (as in tofu simmered in a soy sauce mix).

(Photocredits - Asiansupper.com)

 (e)   Jjim – refers to a steamed side dish (eggs and or fish in hotpot, etc.)

(Photocredits - mykoreankitchen.com)

 (f)     Jeon – indicates a variety of pan-fried dishes (like potato pancakes, spring-onion pancakes, etc.).  Tried this one too.

(Photocredits - fortychestnuts.com)

 (g)    Japchae – sometimes a dish in itself, but is also offered as part of the banchan set.  It refers to glass noodles accompanied with a variety of vegetable and beef in a slightly-sweet garlic sauce.  A must try for all!

(Photocredit - ifood.tv)

There you have it.  Literally just the 'starters' take of a long series.  Watch out for the next post on one korean resto I really like visiting very often.  How about you?  Do you have any particular place that you can share to other readers?

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