Address: 99 Ma.Clara St., Quezon City
Tel no: 7314381
Parking: Limited Spaces in front of the restaurant
Going to back to restaurants in the Banawe, Quezon city area
This started out as a small restaurant which opened basically the same time as Old Chinatown Kopitiam, there are nights when this place would be empty and the Kopitiam would be bustling with customers. I don’t know how they did it, but they were able to make the place bigger and now commands lines of people waiting to be seated during dinners. They removed dimsum items and concentrated on short orders.
Place was quite cramped. Waiters keep on bumping into you while serving people from different tables, which could be a bit irritating.
Hong Ma with superior sauce–
one of their specialties, slices of pork belly braised in a thick brown sauce. This was definitely delicious. The pork belly was fork tender and didn’t gave us any difficulty in eating. I hope they would serve this with Mantau bread.
Sweet and sour fish fillet- 
the fish fillet was still crispy even with the doused sweet and sour sauce on top of it, which made more delectable.
Yang Chow fried rice- 
a small serving is good for two, it has lots of meat pieces and the rice was fried beautifully without being oily.
Chicken and shrimp Bacon roll- 
this was the only dish which we didn’t like on this dinner. I was expecting something like this one we ordered at Shin Choi, but this one fails in comparison. This is more Chicken than shrimp… The mayonnaise they used didn’t give the dish nay help either.
There are quite a number of dishes I wanted to try. Like their fried chicken that I see every table ordering.. looks really good… till the next visit:)
clumps of oyster meat, dip in a light batter then fried/ The oysters were plump and sweet with no traces of “fishy odor”.
The sauce is creamy and savory and is perfect for the crab. Eat it with the sotanghon is not enough.. you have to order rice here. And have the rice soak up the sauce while you pick the meat from the crab. The meat is cooked perfectly . sweet and so heavenly, I could eat this everyday,
Oh well, there were lot of cars parked outside, which made me want to give it a try.
Very very good. Cooked to order ensuring the freshness of the dish. My only rant here is the wrapper, it wasn’t soft and elastic…
Their servings were big. Perfectly cooked. The fish was tender and soft. And the sauce have the right sweetness and tanginess.
The pork belly used has more meat than fat which was a good thing, I hope they could maintain such cut of meat. The skin was as crispy as it can be, without drying the meat out.
this is a complete meal by itself. Complete with chicken strips, wantons, dumplings, beef brisket, noodles and soup which is served separately.
refreshing, huge glass, ask for extra crushed ice. because it can be very sweet.
fish flossed fried till golden brown. Topped with julienne mango slices then doused with a thai inspired salad dressing that is both sweet and tangy.
Serving also rice meals where in you can taste different dishes in one plate. Everything on the plate was good, from the pad thai, to the calamari and of course their bagooong rice
The famous thai sour/spicy soup. Perfect for the cold rainy days. It loosen up the nasal passages with one sip:)
for me they still serve of the best version of chicken pandan in metro manila. The marinade penetrates all the fibers of the chicken meat resulting in a sweet with hints of saltiness. The chicken is always cooked perfectly, still moist insde.
The pork was siliced just right, not too thin and not too thick, floured then deep fried to produce a crispy product yet it was tender and moist inside. The sauce was just enough and it didn’t flood the plate. The sweet and sour balance was also just right.
The tofu were quickly fried and still silky inside. The seafood were cooked perfectly. The prawns were still springy and crunchy. The fish was flaky and soft, the squid was perfect and not a chore to eat.
noodles were cooked just right lots or meat and seafood,. Seasoned perfectly
anyone who can tell me how can a chinese restaurant produce beef this soft and tender?. This was super good…
Size was fairly adequate. It was moist inside with a piece of squid that was just cooked perfectly. It was good, not as good as the ones in Hana in Makati cinema square but definitely better than the takoyaki of KOZUI. Funny thing here, they name their restaurant as Octoboy but they don’t serve Octopus meat… WHY???
How does it taste like? They used the same batter for the okonomiyaki and takoyaki, which shouldn’t be the case.. It has a tad too much cheese, lack the ginger flavor and it was oily. I hope they would reprice this dish to be around P150-160… because I really think it is a bit overprice. To those who don’t know what a okonomiyaki taste like, go to Little Tokyo in Makati, and proceed to Kagura for a real okonomiyaki experience for the same price range, but Octoboy would lower the price then I would give this okomiyaki another chance.
but the main difference is that they don’t use powder in their drinks. And they serve hot food.
P45 each- made from fresh fruit puree. A definite thirst quencher.
slices of squid breaded in their special breading then quickly deep fried to produce a delicious seafood crispy that both chewy and crunchy. Ask for their special powder and special sauce that compliments all their fried items perfectly
- Boneless chicken piece breaded and fried then sliced. Crispy on the outside, hot and moist and tender inside.
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 good, but the serving size was quite small. AS you can see in the pic there sizzling plate was not full. But tastewise, it was delicious. It could do without the mayo though..
base on the pic.. you would think we got a good deal, but in fact…. there was more bones than meat… it was tender though and the sauce was good on top of rice/
Breast and wing part- It looks very ncie, but sad to say, it was dry. Not only dry, buy VERY dry.. Sayang, i hope it is not like this everyday, maybe a bad day for their grill chef? Will i give it another try?… Maybe.. but there are a lot of new place opening in Banawe…. Arrrgghhh 
Their version is very very good, nice consistency, very substanstial amount of pork pieces, the broth didnt become too watery even after an hour. THe noodles were cooked aldente.
- wrapped in thin bean curd sheet, the filling is pork based seasoned with 5 spices, steamed then sliced and fried to golden brown.. or is it more borwn color. It was crisp and was just okay
Chinese version of Adobo rice. This also was jsut okay, it would be better if it has more taste.
