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:)
I love butter though I also hate it because of its high cholesterol content but the taste of butter just lifts up a lot of ordinary tasting dishes. Cant imagine what a red butter would taste like and to combine it with shrimp… LEMME have it I said to the waiter. Hehe.
The serving size looked daunting. But upon close inspection , the filling was not as thick as I want it to be. But I love the cheese sauce, the volcano effect was a nice concept. But the onion strips they used was breaded TOO THICK, you can hardly taste the onion. This is the beef version and the bbq can be a bit overwhelming. Next time ill try the fish burger or the chicken
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,
grass jelly with almond. One of my favorite drinks
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
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.
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.
the color was more evident than the taste. I would not order this again..
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.
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.
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
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.
soft tufo cubes, breaded then fried to a wonderful golden brown crisp exterior but still moist and silky smooth inside. The sauce is a sweet soy glaze with a hint of tanginess that is just perfect. the way i eat this is i cut the cube in smaller squares before dousihing it with sauce so it penetrates the tofu.
served stil bubbling and sizzling. the pork spareribs were so tender that you can eat it with just a spoon and fork and it just fall off the bones. The sauce is sweet and spicy and delicious.
using small sea scallops, the asparagus and scallops were cooked perfectly, maintaining a slight crunch in the asparagus and the scallops were not chewy. cooked in a garlic based sauce. it didnt over power the veggie and seafood.
- almond gulaman together with grass jelly. Yummy
…. the hot chili garlic sauce was awesome
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
