Moshi Moshi Katipunan & Serye Cafe

It was a fine Friday for 10 year-old Diego.

Just the day before, he blew his candle on the birthday cake his Tita Angge got for him.

Because he loves Japanese food, read: Teriyaki Boy, we decided to take him to a different Japanese restaurant along Katipunan Ave., Moshi-Moshi, after we saw them on the Deal Grocer site.  We went over for an early dinner.  Moshi-Moshi is located at the 2nd floor of the Regis Center along Katipunan Avenue in front of Ateneo.  They are of the same building with Gold's Gym.  As always, parking can be very tricky. We had to go around twice before finding a great spot (their parking is full).  The restaurant's green and cream interiors are very pleasant to the eye.  Beside the counter, you'll see an array of mini, cute erasers for sale.

Their bento box is very filling, and with unlimited ice cream (with the voucher, you'll choose between unlimited ice cream, or unlimited iced tea), Diego had the time of his life, serving after serving after serving.

Their Bento Set includes Gyudon, Chicken Karaage, Shrimp Roll, and Takoyaki. Andee and Diego caused a stir when they noticed, and described it as 'worm-like' moving on top of their Takoyaki.  It actually looks like very thin flakes.  We explained that it looked like it was moving because since the flakes are more than paper-thin, it moves around with the air.

After dinner, we went on to Eastwood.  Abner and I were here on a date night several days ago.  I never thought that the Eastwood weekend nightlife be so family-oriented.  Diego and Andee had the pleasure of going around a whatchamacallit.... giant beachballs?!?

I like this picture I took of Andee, ala America's Next Top Model shoot. Hehe.  For 100php/ 3 minutes each... hilong talilong sila.  There were the usual cosplay artists there but Diego seemed to not like the idea of posing beside BumbleBee or a Yellow Toy Soldier. Before going home we went to Serye, for coffee and cakes.

My suman latik. Very yummy. Goes well with Peaberry coffee. For Abner, it's leche flan, while the kids got Sans Rival, and Decadent Chocolate cake.

Fireworks and Jambalaya.

Fireworks and Jambalaya.

Andee, Diego and I are on a trio trek to the Mall of Asia. Today is the 1st day of the 3rd Philippine International PyroMusical Competition. This Ensogo treat gave me the chance to take the kids out for an experience I'm sure they'll enjoy.  We've no ride so we first took the LRT Purple line from Santolan to Cubao, then an MRT ride from Cubao to Taft.  From there, we took a shuttle to MOA. We made sure to be early, knowing how long the lines would be.  We left Marikina a little after noontime, arrived at MOA a and had late lunch at Gumbo's in MOA.  Andee and Diego (and me!) enjoyed trying on their assortment of hats and head pieces while waiting for our food.

My Tamilok Experience

Only for the brave and adventurous. Sabi nila.

The tamilok or 'woodworm' thrives on rotten mangroves. They grow to more than a foot long and are a delicacy in Palawan. Although it looks like a worm, it is actually a mollusk-- like a long, - very looong oyster. At Kinabuch's, in Pto. Princesa, this is one of the best-selling and highly sought after pulutan. After Lola's 89th birthday celebration yesterday, the young 'uns (kami yon), me, my cousins Ian and Lala, her boyfriend Johann, and my Tito Dante headed over to this famous watering hole.  Tamilok is best eaten fresh, according to our family's tamilok-expert Lala, straight from the rotten mangroves, cleaned, then dipped in vinegar-- the ultimate gastronomical experience especially when on island hopping, or on trips to Sabang or the Underground River. Some restaurants here serve it kilawin style-- with vinegar, chilies, onions, and calamansi (that, I definitely know I can handle!).

Lala would take nearly a foot-long tamilok and eat it. Her boyfriend Johann, who is half-Filipino, half-Belgian, would take a long one and chew it first. "Does it break down to pieces when you chew it?" I asked. "Hindi," he says. "Buo pa rin siya". OMG. Parang rubber pa ata. I could imagine why others would just swallow it in one gulp followed by gin or tuba. They pushed the plate in front of me--took a picture of it, photogenic siya! Reminds me of regular oysters lang. Taking a closer look, it does have those two whachamacallit eyes like that of an oyster or a scallop/mussel. Kaya ko ito.

For photo-op, I took a long one-- all smiles pa ako. Panay kantiaw na ng mga pinsan ko. Summoning all my strength didn't do me any good. Despite the eyes, it still looks like a worm.

I settled for a two-inch long instead. But what happens next is priceless---. When it touches your tongue, it does have a feel and texture of an oyster-- but the difference is that it's slimy and you'd immediately taste the smell of seaweeds and mud (that's my opinion).  There's a feeling of gag-reflex (if you'd term it that way), which may be one reason why tomadors wash it down with gin.  It's like eating a very, very slimy, and thickier fetuccini and it gets stuck half down your throat. And to think I just tried a measely two-inch one. If you like oysters, then you'll love these! :-)