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Pink Wasabi

Our Orange Whisk #FoodTrip Field Trip

September 16, 2014 by MrsC | Patricia Cuyugan 20 Comments

One fine Saturday, the ABC ladies (sans Jane, who was off enjoying a super fun weekend in Bohol) went on a quick lunch trip to Orange Whisk in Better Living. I’m sorry I can’t explain how to get there, but I can say that the restaurant is not hard to find, that is if you’re familiar with the area. Or if you have Waze.

 

Orange Whisk
You’ll know you’re there when you see the sign!

 

I always knew that there were these really good, homey restaurants and cafes hiding in that area. MrC used to live in Parañaque, and I’d see these establishments all the time when we’d drive around. After all these years, I finally got to try one.

One of MrC’s work friends had lots of nice things to say about Orange Whisk. He’s from Better Living, and my husbandry asked him for help with directions a few days before our visit. He says that the steak is a must-order. We didn’t have that, but we did get to try a version of steak. I’ll tell you more about that later.

 

But first, let me tell you about Orange Whisk

 

Orange Whisk Restaurant and Patisserie is owned by the award-winning tandem of Chef Isaiah Ortega and Pastry Chef Korinne Lirio (who are engaged in real life, yeehee). Honestly, you feel the chemistry between these two through their food. What stuck with me was how sophisticated yet simple the flavor combinations were. Remember that scene from Ratatouille where Remy was talking about how combining flavors created something new, with matching colorful visions and all? That’s what it was like for me at Orange Whisk.

 

Chefs Isaiah and Korinne, their wall of fame at Orange Whisk, and the restaurant’s super cute light fixture

 

Chef Isaiah whips up Filipino and international dishes at Orange Whisk. Chef Korinne is in charge of pastries and desserts. There are a lot of dishes to choose from, and they can even customize a dish for you, provided that they have the ingredients needed on-hand. Winner, especially for particular, picky eaters. They also recently started carrying Chef Anna Chua’s amazeballs Pink Wasabi Kashi Maki as part of their menu. Super yay for that! 

 

Starting off with bread and coffee

 

Chewy buns!

 

The boys and I had come from football before our Orange Whisk lunch, so we came hungry. While our gracious hosts were busy in the kitchen, we were served some pastries and coffee to start with. Seriously, I am not over these Chewy Buns. They are sorta like a cross between crusty rolls and mochi balls. These were really good while they were warm, and they were perfect with a cup of coffee. I regret not buying a few to take home. I also regret not trying the coffee buns.

 

Good news! They serve good, strong coffee at Orange Whisk.

 

We also shared a plate of Calamansi Chiffon. You know how I love calamansi-flavored pastries. These were the bomb. They were light, fluffy, soft and moist. They were perfectly tart yet perfectly sweet. My matakaw self wishes that they were bigger, but I feel that they really are just the right size. These go great with coffee, too.

 

Calamansi Chiffon

 

Finally, the kitchen was ready for us

 

Isol Salad

 

After a few minutes of snacking and chatting, we were told that we were ready to be served. First came the Isol Salad, which Joei and Mish were a little scared of. In case you didn’t know, isol is chicken butt. I’ve had it before, but never in a salad. I have to say, this is not your ordinary isol sa kanto. Chef Isaiah’s treatment is a bit more refined. This dish had crispy chicken bottom, heart of palm, cucumber, cilantro, key lime and Japanese mayo. Isn’t it so pretty?

 

Calamansi Sherbet

 

After the salad, we were given small portions of calamansi sherbet to cleanse our palettes. Afterwards, they put big bowls of rice on the table, and there was just no way we could skip rice with the dishes that followed. It was a “Diet? What diet?” kind of day. Here’s a rundown of all of the dishes that we got to try.

 

Aubergines in Char Smoked Coconut Cream Sauce

 

The Aubergines in Char Smoked Coconut Cream Sauce is pan-grilled eggplant slathered in a smokey coconut cream sauce. This cannot and should not be eaten without rice, in my opinion. I like eggplants but only done a certain way because I don’t enjoy them when they get soggy. These were cooked perfectly, firm but not tough, and sliced thick. The sauce worked so well with the eggplant! If you like coconut cream, you will enjoy this.

 

Steamed King Fish in Crispy Mashed Soy Bean Sauce

 

The one problem I had with the Steamed King Fish in Crispy Mashed Soy Bean Sauce was that the fish was bony. A bigger fish would have worked better for this, most likely. Absolutely no complaints as far as flavor goes, though. MrC really loved the crispy crumble on the fish. I’m guessing that’s the crispy mashed soybean? He mixed it in with his white rice, and it was just perfect.

 

Grilled Mustard Tuna Loin in Bacon Saffron Cream Sauce

 

The Grilled Mustard Tuna Loin in Bacon Saffron Cream Sauce was my favorite dish of them all. And no, it’s not because it has bacon. I’m not super gaga over bacon ya know. I really love tuna, and the bacon saffron cream sauce made everything so rich and flavorful. I could have finished this entire plate of mustard marinated tuna loin with rendered bacon, saffron and cream, but I had to share it with the rest. I am coming back for this one for sure.

 

Wagyu Saikoro Steak in Blue Ginger Sauce

 

Little MrC happily ate the Wagyu Saikoro Steak in Blue Ginger Sauce. You know how this kid loves his steak. He really has sophisticated taste buds for such a small boy. I’m just happy he loves to eat good food. They used Japanese beef for this dish, and it was melt-in-your-mouth soft. I love that it is lightly seasoned with bell peppers, garlic, blue ginger and soy caramel, so you could really taste the beef. 

 

Braised Butabara Steak n Blue Cheese Tomato Red Wine Sauce

 

Finally, another dish that must be eaten with rice, Braised Butabara Steak n Blue Cheese Tomato Red Wine Sauce. This was my second favorite, next to the tuna. The skinless prime pork belly was super soft with layers of melty fat in between the meat. So bad, I know. But that does make it yummier, right? I liked the combination of tomato sauce, red wine and blue cheese in the sauce. Though, being a super bleu cheese fan I would have asked for extra cheese in mine. Maybe I’ll do that on my next visit.

 

Of course, there’s always room for dessert

 

You know the boys were happy with their sweet treats

 

After the amazing chewy buns and calamansi chiffon, I was really looking forward to what Chef Korinne prepared for us for dessert. She surprised us by bringing out not just one or two sweet treats, but a sampler plate of desserts for each of us. Sweet tooth heaven!!!!! We each had a Chewy Choco Walnut Bar, a White Chocolate Spoon with Dark Chocolate Mousse (so cute!), and Sticky Date Pudding. 

 

Black Sesame Panna Cotta with Strawberries

 

There was also a Black Sesame Panna Cotta with Strawberries, which was my favorite among Chef Korinne’s desserts. It was light and delicately flavored. I love that the panna cotta wasn’t the Jello-ed out kind. I seriously wanted more.

 

Reggie’s Cheese Kashi Maki from Pink Wasabi

 

And of course, I saved Reggie’s Cheese Kashi Maki from Pink Wasabi for last. I’m biased because I already love them. And really, what could be a better combination than cheese and chocolate to end a meal with such an amazing mix of flavors? 

 

Our little lunch group – Timmy, Joei, MrsC, Little and Big MrC, Chef Korinne, Chef Isaiah, and Mish

 

THANK YOU for having us, Chefs Isaiah and Korinne! We really enjoyed Orange Whisk and we can’t wait to take the family there. Thanks also Chef Anna and Reggie for the invite, and Michelle for putting all this together for ABC. 

 
Orange Whisk
35 Michael Rua St.,
Betterliving Subdivision, Parañaque
(02) 501 6454
Open on Mondays, and Wednesdays to Sundays 11AM – 11PM
Closed on Tuesdays!

Filed Under: Food & Recipes Tagged With: Better Living, Food Trip, Orange Whisk, Paranaque, Pink Wasabi, Restaurant, Restaurant Review, Restaurants Manila

Sweet Treats From Pink Wasabi

July 11, 2014 by MrsC | Patricia Cuyugan 14 Comments

One fine day I received an SMS from my wonderful blogger friend Jane, telling me that she was sending some goodies from Pink Wasabi over to my house. I never say no to dessert and sweet snacks. That message and the surprise delivery super duper made my day. Thanks, Jane and Chef Anna!

 

Something for chocolate lovers like me!

I instantly fell in love with Pink Wasabi’s bite-sized Tableya Brownies (PHP 188.00 per pack, 36 brownies per canister), and so did my dad! I remember that the NBA Finals were on that day, and as soon as I got the package I rushed to my parents’ room to share the goodies with them because sweet treats are meant to be shared. Before the game was done, the brownies were all gone. It’s a good thing that I secretly set some aside for MrC and the kiddo to try!

Brownies and Cookies!

 

As if I wasn’t already in chocoholic heaven with the brownies, there were also two containers of cookies included in the bag. Oh my, happy heart and happy tummy talaga! The cookies came in two flavors, Chocolate Chip swirled with Nutella (PHP 160.00 for a canister of 6) and Cashew Nut Butter with Choco Chunks (PHP 150.00 per canister of 6). My boys really, really, really loved these cookies.

I knew that the closest place I could get these delightful desserts from was in Makati, so I really savored every bite. And then, during one of our brainstorm meetings for our Fringe Salon Blogger’s Pampering Day, my friend Michelle said that she was planning to invite Pink Wasabi to cater one of the legs. I’m so happy that Chef Anna said YES! I got to indulge in these yummies again. At the event, they were also joined by Orange Whisk and Simply Pie, who served delicious quiches and other savory snacks.

 

Super cute, super yummy Reinbo Profiteroles

At the Fringe event, apart from eating my chocolatey favorites, I also got a second taste of Pink Wasabi’s Reinbo Profiteroles. I got a small box of these cute and colorful cream puffs from Jane, too, but for some reason I just enjoyed them more the second time around. Of course, my fave was the Green Tea flavor, and the Orange Coffee one come in as a close second. There were also Strawberry and Caramel Pepper flavored profiteroles in the box.

Reinbo Profiteroles
Reinbo Profiteroles

 

These profiteroles require refrigeration in order to prolong their shelf life. They are best consumed within 3 days, though, which is expected since these pastries are filled with a creamy custard.  In case you plan on ordering, here are the prices:

  • Box of 4 – PHP 155.00
  • Box of 6 – PHP 195.00
  • Box of 12 – PHP 360.00
  • Box of 15 – PHP 428.00

 

Unique Kashi Maki cakes

If I thought that the profiteroles were adorbs, I was completely floored when I saw the Kashi Makis. These desserts are works of art! Imagine sweet hand-rolled cakes that look like sushi! Okay wait, no need to imagine. Let me show you.

Kashi Maki

 

Diba, so nice? These would make really great gifts! My favorites were the White Matcha, Oolong Berry, and the Midnight Mint flavored ones. Basically, I loved all the tea-infused flavors. My mom and MrC on the other hand liked the liquor-infused ones. My kiddo loved the Chocnut and the Choco Caramel Popcorn flavors. No surprise there. You can check out all the available flavors on the Kashi Maki Flavor List.

Like the profiteroles, these are ordered by the box, and you will need to place your orders at least three days in advance. Here are the prices for the Kashi Maki:

  • Box of 4, chef’s choice, assorted – PHP 140.00
  • Box of 9, chef’s choice, assorted – PHP 280.00
  • Box of 18, chef’s choice, assorted – PHP 540.00

When you order a box of 18, you get a pair of steel chopsticks to go with your Kashi Maki. And, in case you plan on giving these as gifts, here is a list of upgrades and add-ons:

  • White chocolate plaque (choice of Happy Birthday or Happy Anniversary text – PHP 20.00
  • Customized white chocolate plaque
    • Small, 2 words max – PHP 20.00
    • Medium, 4 words max – PHP 25.00
    • Large, 6 words max – PHP 30.00
  • Gift Tag – PHP 25.00
  • Steel Chopsticks – PHP 25.00

 

The Reinbo Profiteroles and Kashi Maki come in these beautiful boxes

 

While chatting with Chef Anna, I found out that they also supply desserts for Lasa Restaurant, which means that they can deliver to Alabang. Yay! She made Michelle and I try the Leche Ka!, a leche flan that sits on top of chocolate cake made from Batangas cacao. Oh my golly, so, so, so sinfully good. I hope that the boys and I can go back to Commercenter soon to have some.

To find out more about Pink Wasabi, you can check them out on Facebook or visit their website, www.mypinkwasabi.com.

Thanks again, Chef Anna, for sharing your yummy treats with us! 🙂

Filed Under: Food & Recipes Tagged With: Dessert, Kashi Maki, Pink Wasabi, Reinbo Profiteroles


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