NOMNOMNOM HAPPY FOOD
If you haven’t already guessed, Nomnomnom Happy Food was named after the sound someone makes when he or she is eating and thoroughly enjoying and relishing the food. The restaurant opened in March 2009 and has since then become popular among the health conscious because of the veggie and guilt-free fare that it offers. Part of the restaurant’s philosophy is, after all, “healthier options without scrimping on taste.” True to their word, upon fi rst sight and taste, most of the dishes in Nomnomnom Happy Food don’t look and taste vegetarian. Their bestsellers are the Malinomnom pizza (with tinapa, kesong puti, tomatoes, red onions and red eggs), Happy Hemp Pesto, Roasted Veggie Pasta, Summer Salad, Roasted Rosemary Chicken and Good Sisig. If you’re still up for more after feasting on those, try the desserts: Macarons, Boom Chikka Wawa (ice cream cookie sandwiches), A Slice of New York and Chocolate Cake.
Located at lower G/L, GYY Building, 1 Tomas Morato corner E.RodriguezAve., phone (2) 502 2919, email <nomhappyfood@gmail.com>. Visit their Facebook page for more information
LE BISTRO VERT
Not your typical haunt, this “Green Bistro” makes organic and sustainable food appealing to everyone. A regular foodie may be easily drawn to it because of its fine looks (it’s got a greenhouselike, high ceiling interior designed by green architect Dan Lichauco) but will surely come out of it with a new perspective on the green lifestyle. And why not, Le Bistro Vert’s affordable menu is whipped up by renowned chef and Frenchtrained chef Sau del Rosario! Chef Sau has found ways for clients to enjoy simple, familiar recipes which he cooked with a twist using organically-grown and locallysourced ingredients. Interestingly, the resto even has its own garden where they get herbs from. For your appetizer, try the Sagada Orange, Carabao Cheese, Tomato (P175) which incorporates malunggay that’s just commonly used in Tinola. For the main course,must-tries are Tamarind Roasted Organic Chicken (P295) served with rice pilaf and grilled vegetable skewer, Palawan Cashew & Herb Crusted Sole Fillet (P295) served with edamame puree and burnt lemon butter sauce, and Apahap Fillet, Buro Mustasa (P275) served with citrus soy dressing and brown rice pilaf. Le Bistro Vert also offers salads, soups, pizzas, sandwiches, pastas and all-day breakfast meals that look and sound interesting in a really organic kind of way. But more than just being a restaurant, Le Bistro Vert is instrumental to its owners’ (food lovers and eco-friendly advocates Chit Juan, Jeannie Javelosa and Reena Francisco) cause. “Through the restaurant, we want to educate people that if eating organically will be a trend, then the demand would be great and everybody will grow organically. So what we do is we bring down the price. Akala kasi ng iba ’pag organic, mahal. Since it’s an advocacy for us, we make it attainable and sustainable,” Chef Sau shares.
Located at G/F Streetside Fraser Place, Valero St, Salcedo Village, Makati, phone (2) 403 1841
Want more? Grab a copy of Meg Magazine Dec-Jan 2011 issue for more hangout places.