Address: 86 Maria Clara St. Sto Domingo Quezon City
Tel No: 415-1145, Operating hours from 11am to 11pm
Parking- Street Parking
This placed open last year and it was packing in customers that you have to line up if you want to eat here. It has been featured in famous food blogs already. This is my turn to feature this resto.
Place is quite cramp. Wish they would transfer to a place that’s bigger. They serve Chinese and Asian food. Service was average. Nothing outstanding.
Black and white gulaman(P48)-
grass jelly with almond. One of my favorite drinks
Kway teow(228)- 
full of ingredients like prawns, sliced beef, sliced pork asado. This was good, a little oily but very good. The noodles were cooked just right
Pan fried crispy tofu (P178)- 
described as stuffed with Chinese sausage. It tasted more like radish cake than tofu, I was expecting it to be silky soft with sausage slices in between. But the sausage was minced and incorporated to the tofu.
Kopi Spareribs(188)- 
this was pretty good, the spareribs were tender and the sauce was something new. The coffee aroma and flavor was indeed there. Made into a sweet and slightly salty sauce. It coats the spareribs lightly but perfectly.
Hainanese Rice-(45)
the color was more evident than the taste. I would not order this again..
Will certainly be back to try the other dishes
using those thick Taiwanese noodles, that resembles Japanese Udon, the broth was excellent and soothing, the beef was tender and give you hints of its marinade which I presume to be soy sauce, star anise, 5 spice powder. It didn’t over power the noodles.
same as the ones used for the noodle toppings. Tender and cooked well
served with sweet and sour sauce, the fiiliing is primarily made from pork, the wrapper was beautifully crispy and was not oily at all. The filling tasted good.
big in size, but not big in taste
forgettable, tasted like orange concentrate on fried ribs
forgot the name, it was said to be one of their best sellers, don’t know why, didn’t taste too great
– not a good version, MAKI haus has a better version of this dish
this was just ordinary,nothing really great. Serving size was quite smalli
better than the lumpiang shanghai, filed with vermicelli noodles, mushrooms, ground meat etc. It uses rice paper so if not fried properly, tends to get a little oily, however they did it well as it wasn’t oily
good version of the dish, the dressing was excellent blend of sour, salty and sweet tones.
another ordinary filipino dish.
this was good, not as oily as those serve in thai restaurants here
it came out like the plate was on fire, am not really a sweet potato fan. The prawn was big and plump.
this was very very good, pork was cooked till it was very tender, sliced so as it was not difficult to eat. The sauce was just sweet without going overboard.
shrimps were perfectly cooked. Veering way from the traditional gambas, they used diced tomatoes to this dish making it more taste like an italian dish than a spanish dish.
copying the dish from Recipes, they use a larger tilapia though and they friend it beautifully, keeping it moist inside
assorted seafood cooked in a thick coconut cream sauce. Then served on top of a fried potato basket. The sauce was a winner in taste.
instead of using short ribs, they used brisket. At first I thought it was going to be a tough. But I was mistaken as it was very soft and tender. The sauce was also reduced and thicken which gave the dish more UMPH and flavor
i ordered the seafood cream bibimbap but this was the one served, i didnt have it changed anymore. Anyway, it was served in a traditional sotne bowl to keep the food hot and cook the egg. It has lots of seafood. the shrimps were plump and crunchy. My only rant here is that, their bibimbap then to be on the dry side, but still good.
Jane is suppose to be one of the owners of this resto, and having a dish named after the owner , i guess it really worth a try. THe pajeon as you can see here is pan fried to a delightful golden brown crisp, which i different on what we usually get in korean restaurants. It is very tasty, and i love the crunch. Problem is it tends to be oily
there was a typo in the menu, saying they serve eggplant in this dish. However, there were no eggplant see, just the usual Kakiage and tofu. Fried to crispy perfecttion. A nice appetizer
Mango with calamansi syurp. Its a mango shake with a twist indeed. A wonderful thirst quencher
another shake, very very good. light and refreshing.
Freshly cooked, served hot. Filling was substansial, tasted great. no fatty extenders. great with the dipping sauces
i was surpirsed by the contents of these dumplings. You can see the whole shrimp, and not the chopped shrimps we use to find in other places here. Very very good. Has this pan fried. the pork variant we had it steamed.
the noodles unlike the noodle houses we are used to, like north park, ling nam etc etc.. are fat just like a japanese udon. These noodle are of the taiwanese kind, which you can also find when you order noodles in Ersao. its chewy and very filing. Beef was very tender and the broth very flavorful.
one of the dishes that is popular in this resto. Chani.. meaning pan-fried. this dish can be a bit oily… but otherwise it was very good. It was loaded with seafood and veggies, the noodles were cooked just right.
This is what i love ordering because you get real prawns.. well, depends on what you but. hehe.
it was a good hing that they slice the prawn on the body to make it easier to eat with utensils. THe seasoning was indeed perfect, best eaten when hot cause it can get clumpy when it is cold
imagine tasting the essence of crab in every rice morsel. Fantastic idea, excellent blend of seasoning and spices
another excellent dish, thoug as an after thought i think it was a mistake ordering this coz the rice was already flavored by the crab. Nevertheless it was fantastic, Crab was cooked perfectly. I would order the salt and pepper crab as i see it quickly devoured on the other tables.
- there are 6 different condiuments that you have to mix and match then the 7th element is he sweet savory soy sauce mixture that you add to the condiments 
to make your sauce.
you can order plain broth, Sate or split soup meaning half is plain half is sate
this comes with an wide array of ingredient, seafood, different balls, fish cakes, and another plate of veggies, tofu, noodles, etc..
love it!!
- nothing great
- one of my fave luk foo dishes
waiting to be cooked and devoured
, fresh minced prawns. very little extenders.
165- assorted ingredients wrapped in rice paper then deep fried. I like the crispiness of the wrapper, it has a different texture from the usual lumpia wrapper we are used to. THe filling was made from ground meat and veggies. THe vinegar dip suited the rolls beautifully
another great dish, the freshness of the lettuce still crispy and not soggy catching each and every morsels of meat. THe meat cooked with hoisin sauce was delicious
Tausa is like black bean but has a more grainy and less salty taste. The fish was cooked just right, still tender and flaky.
THis restaurant for me serves the best tasting fried rice. Rice palang ulam na. ITs so tasty that you can eat the rice alone. really really yummy
this was okay, nothing special here
great version, the beef was tender, the sauce was very very good,
i used to remember the beef they used was super soft, this time the beef was not as soft as i would like it to be.
silken tofu, and i mean silken, soft, melts in you mouth tofu, the sauce huggin each tofu, mixing spicy, a little sweet and salty tones, great with a cup of plain rice
- this was so-so, i just love the colors.. reminding me of Christmas
i first saw this dish on the website of Lori Baltazar, She described it so beautifully that i am ashamed to described it myself. I orderd this dish bec of Lori and i didnt regret it,. It was good, the Shrimp was cooked just right, the breading was puffy but still light and not oily.
16 pices of ground pork mixed with minced veggies, wrapped in a lumpia skin. I like the fact that the lumpia wrapper was thick, it was just right, the meat inside didnt have too much extenders.
Classic thick noodles, swimming in a dark brown sauce loaded with differetn ingredients topped with fried garlic and shallots. This is one of the Chinese comfort food, served piping hot, good to fight any disease. hehe, i have yet to try Lomi places in Batangas, they say its delicious and cheap
- this was ordinary, nothing great.
- braised Kangkong.. still green and fresh, cooked just right to maintain its colot and texture/ THe lechon kawali has just the right amount of fat intermingled with the meat. THe skin was crispy
nothing unsual here, fairly done
- the star of the show. Cooked perfectly, juicy and succulent. one of my favorite Chicken here in Manila, the other one being Country Chicken. Can be eaten alone or with its special brown sauce.
this little things were nicely done, i love the stuffing, could have used more though, the empanada dough has just the right thickness, crunchy and chewy at the same time/ THe sauce… very tiny amounts of cream cheese to be contributory to taste, the sinamak was very good.
- Layers upon layers of fat and meat, deep fried perfectly, crispy outside, still juicy and moist inside. if u noticed there is a sail made from bacon.. yummy…
- this is more asian fusion than modern pinoy cooking, however i like this dish. Boneless Chicken Thigh.. soaked in ginger, sugar and other spices then grilled beautifully, the sauce was really strong flavors of tom yum…the combiination was terrific.
- this was my least favorite dish, batter too thick, shrimps overcooked. dressing was obviously coming from a bottle.
refreshingly different. 
