Arki's Grill in San Miguel Bulacan is along the highway so it's perfect for a stop over.
Have you ever had a Mookata dining experience? I've just had them recently for the first time at Arki's Grill in San Miguel Bulacan. Imagine fresh meat, seafood and vegetables grilled right on your table with a light and steaming broth simmering at the sides of the special dome grill.
Arki's Grill has a lot more to offer than just grilled food items.
A visit to Arki's Grill was part of the two-part heritage and culture tour of the town of San Miguel in Bulacan where we also had the chance to attend and witness the recent San Miguel de Payumo Festival. Arki's Grill is owned by Architect/restaurateur Ervin Garcia and wife Kat Payawal-Garcia.
Architect and restaurateur Ervin Garcia, owner of Arki's Grill
Arki's Grill offers Thai-Mookata style dining experience as well as Korean Samgyupsal among many others on their wide range of food choices on their menu. Thus, it gives diners a whole new and refreshing way to rediscover different cuisines. Indeed, Arki's Grill is another flavorful dining destination awaiting to be discovered in this bustling food scene in the town of San Miguel, Bulacan. Read on and take a tasty peek at some of Arki's Grill's signature and mouthwatering dishes...
On specific nights, Arki's also entertains guests with a live performance by local singers
With a cozy and homey vibe, Arkis'Grill welcomes guests with a smile
Arki's Grill also offers daily buffets at a very affordable price
Thai cuisine is known for its seamless blend of contrasting flavors with umami, sweet, sour, salty, and refreshing bitter notes capped by a soothing layer of heat in one dish. And that's exactly what you'll get at Arki's Grill when you order their Mookata meal.
See those smoking Mookata flavorr cooked right in front of our table?
Arki's Grill Mookata is composed of grilling fresh ingredients delivered right on your table. With fresh shrimps, beef, pork, chicken, kani, enoki mushrooms (my all-time favorite!), meat balls, vermicelli noodles, and fresh greens--is the perfect set to get acquainted with Mookata-style dining.
Purple Plum Fairy with blogger friends Mercedes Maata and Daryll Dial Villena having fun at Arki's Grill as we cooked our Mookata.
Sun Life Asset Management recently held its 2019 Market Outlook and Bright Offerings press conference for media and online bloggers. I listened intently to what was being discussed because I have plans on investing for me and my family's future as well. And I was surprised to find out that nowadays it isn't difficult to get an investment fund! Yup, contrary to what we have been made to believe, Sun Life says that all it takes is Php 1,000 to be able to start an investment fund. And we're not kidding at all! It's absolutely true!
The imperative question would be: "How far will your Php1,000 go in this day and age?" Usually, it could buy you a few day's meal or perhaps two bucket of fried chickens from your favorite fast food joint. But with the rise of inflation and our Philippine peso spiraling down the drain, we had to wise up on how we will spend each centavo that we have worked so hard for.
At Muang Thai, you’ll be surprised to find what is almost certainly one of the best Thai food Quezon City has ever seen. And certainly better food than most of what I ate in other Thai restaurants I've been to the past few years. Lest that sound a little grand, anyone who has been to Muang Thai will attest that this charming Thai restaurant along Diliman is one that awaits to be discovered by Thai food aficionados. Muang Thai may look elite from the outside but upon getting inside the resto, you'd be reminded of the streets and markets at the coalface of Thailand’s insatiable appetite for food are where any Thai cuisine fan would be at his happiest.
Pad Thai
What’s even more important is the kitchen team. With the relaunch of Muang Thai, and months refining a menu that works around what Thai produce they can source in Manila, it is truly impressive how quickly this place has hit cruising speed. Despite the pressure of a full reservations diary from day one.
San Miguel de Mayumo festivity with Hon. Mayor Marivee Mendez Coronel, town councilor Nica Santiago, the bloggers and heritage enthusiasts and Architect Ervin Garcia
I recently had the best and tastiest sightseeing culinary and heritage tour, or a Food Trail Tour in San Miguel, Bulacan. On my recent
visit to the quaint town of San Miguel, where i had attended the San Miguel de Mayumo event, I not only got to experience delicious
local foods and delicacies, but also got to tour a growing mushroom farm and
watched several food demonstrations on how they do pickled papaya (achara),
cottage cheese (kesong puti), a well-loved rotiserrie (lechon manok)
patronized by the local for years, and even sweet pastillas (made from
carabao’s milk)—giving me such memorable experience.
The lovely smiles of the San Miguel youth
I guess I was indeed lucky enough to be part of San Miguel
Bulacan’s Culinary and Heritage tour organized by Architect Ervin “Arki”
Garcia of Arki’s Grill in cooperation with Hon. Mayor Marivee Mendez Coronel
and other entrepreneurs. The said tour had given me a glimpse of the kind of
hospitality and warmth this town has for visitors and guests. So what makes the
town of San Miguel Bulacan worth your visit? Check out my many reasons why.
·I have said this so many times but I won’t mind
saying it again: I had never seen such amazing hospitality as I had experienced
here in San Miguel. I won’t elaborate much because it’s best to experience them
first-hand. But you could really feel the warmth of its people.
The San Miguel municipal hall was adorned with festive ornaments
·The native delicacies and local foods: I’ve been
through the different foodie stops here and there are two things I’ve noticed,
one is that they DO NOT SCRIMP on INGREDIENTS, and two, they DON’T DO SHORTCUTS
here. Now, what do I exactly mean here? It means to say that no matter how difficult the process of making a dish, they
still do it manually and as naturally done as possible. Therefore, they prefer
not to make use of anything conveniently “instant” such as MSG and other
flavored seasoning. In fact, Sir Arki’s aunt Tita Lucila “Lucy”Payawal who is
in her mid-70’s painstakingly makes her famous native recipes even up to this
day. She manually does her pickled papaya and creates to-die-for Kalamay (sweet
glutinous sticky rice) with latik. She does heirloom recipes that’s worth
publishing and sharing in books. And she proudly says she does these with TLC.
“It’s not for everyone (what she does), because it requires not just patience
but hard work and extreme dedication as well,” explains Tita Lucy. She hopes
someday that she will be able to pass on the said legacy to younger generations
that’s why she has agreed to do the food demonstration despite her age. For
someone in her mid-70’s, I truly admire Tita Lucy’s strength and vigor. She still had that bunny energy in her that
may even rival that of a millenial’s.
A bottle of Achara or Pickled Papaya
I never realized the efforts one has to give in order to make this bottled pickled papaya or achara as it is known locally. It was only after the food demo made by Tita Lucy Payawal that I learned it's not an easy thing to make. It takes not just patience but creativity and one has to really put her heart into it in order to make one. Definitely not for the lazy ones like me. It has to have some TLC from the process of making up until the bottling.
Marketplace by Rustan’s is
curating the best in wine under one roof at the World of Wine Fair from September
28 to 30 at the Shangri-La Plaza
Grand Atrium. Featuring premium wines sourced directly from estates and
sold at exclusive rates, the event boasts selections from 8 different
winemaking countries, including Italy, France, USA, Chile, Argentina, and more.
Shoppers will also have the special opportunity to learn more about wine
culture from 15 of the most respected international winemakers and wine experts
in the business.
Both aspiring
sommeliers and avid wine enthusiasts will be delighted to explore a unique,
specially curated selection plucked directly from the wine estate where the
wines were produced and stored—an important factor that ensures the wine’s
quality, as well as the best price. Among the featured wines are the iconic Torlasco Barbaresco DOCG 2013, the
exceptionally rare Château Léoville Las
Cases Saint Julien 2010 (rated 98 and 99 by the famous wine critics Robert
Parker and James Suckling, respectively), the world-renowned and iconic Terre Di Pozzo Amorone Della Valpoicella
DOCG 2014, and several others.
