Flipino Batangas Lomi at Lutong Pinoy

Finally tried Batangas Lomi. [Flipino food review].
Lomi is a comforting noodle dish of egg noodles in a thick soup made with eggs, crispy pork, liver.
There are a few places in London that serve it.
The one at Adela was beef lomi and this place was pork so went here.
Spoon and rice also have it but I don't fancy eating it from a paper bowl with disposable cutlery for the same price.
This other place offers chicken, prawn or pork lomi which are alarm bells to me because it could mean the same broth where they just add the proteins.
Although, the lomi took ages, it was worth waiting for and service was warm and friendly.
When the lomi arrived, I was a bit disappointed they were udon noodles and not egg like Adela.
Luckily, it was delicious.
The soup was thick and moreish with whole black peppercorns that balance the chicharon.
You will also find chunks of crispy pork belly, liver, crispy garlic and lots of delicious onions in the broth.
The liver was a bit too hard boiled though so inedible for my picky standards ie not soft and velvety.
Lomi is similar to the Chinese and Malaysian Watanho but much nicer because the of the tasty broth and the noodles are not panfried.
The broth is pure savoury goodness unlike Chi/malay sweet broth.
Lomi also reminds me of Hong Kong doggie noodles and pin noodles in a thick soup but much nicer because of the quality meats unlike the decomposing meat they use which the locals are used to or have not tried fresh meat before.

Last but not least, DESSERT!

Filipino desserts : sapin sapin and ube.

Sapin Sapin was delicious that I literally finished it all without throwing it in the bin like the usual Chinese desserts.

It had delicious layers of jackfruit and ube.

The Ube cake was ok, it was the usual Chinese soft moist cake texture and savoury waxy buttercream.

Not my cup of tea.

balut from Allan's bakery

I was on a quest to have balut at the restaurant but they were sold out so I was referred here to get some.

The good thing is that I get to try them at my own pace however I was not sure if they were raw or par boiled.

It turns out that they are par boiled so you can eat them like that or reheat it.

I did not know that you eat it from the bottom of the egg so I just cracked it from the top.

Basically he egg part tasted like rubbery bland egg yolk while the brown part tasted like rotten eggs.

Added salt and vinegar as instructed which makes it tasty.

Sosaku Onigiri - Salmon and dill

I love carbs so onigiri is right up my alley but in London, Sosaku Onigiri is probably the only one that specializes in them with a good variety of choices.

I am a sucker for onigiri which is also known as omusubi but sadly we don't have a hana musubi in the UK.

Anyway, my cravings are now satisfied at Sosaku Onigiri.

Salmon and dill is my ultimate choices because I love dill which seems to take on a Scandinavian/Eastern European twist.

Every mouthful was bliss with bits of salmon and crunchy sauerkraut.

Moroccan basbousa at Dough and so bakery

Along Uxbridge road, there are many Moroccan joints.
I dined at Dough and so bakery because they had cake which looked like an English coconut sponge cake.

It turns out to be Moroccan busouba semolina cake which was delicious but the texture was too wet and soggy for my liking like Indian gulab.

Authentic Filipino food at Adela’s Carinderia London

I love Filipino food which has a lot of Spanish influence especially the how the way the dishes have Spanish in the names and the dishes are to my liking because a lot of it is cooked with vinegar.

At Adela's they have all day chicken arroz caldo (congee) which is hard to come by especially when you have problems with being early!!

Having not had Filipino food for ages, I got the congee, baby squid Adobong Pusit and palabok which is rice noodles in a shrimp sauce topped with crispy pigs skin etc.

The congee is made with glutinous rice hence has a thicker viscous texture than Chinese congee made with regular rice. 

Overall, everything was really nice but on the down side, Filipino cuisine is very calorific with pork belly and fat etc.

Apple pie roll with caramel sauce at Chopstix, Croydon

Chopstix is everywhere and a year ago in July they opened in Croydon.

I finally tried it recently because of the apple pie roll with caramel sauce.

It is basically apple pie filling a super crunchy green roll.

I found it a bit too sweet without even using the sauce.

McDonalds new improved buns (UK)

Went to McDonalds to try a burger because the big mac, quarter pounder and double cheeseburger now feature an improved bun.
Onions are placed on the beef after it is cooked to make it more savoury according to mcdonalds.
Anyway, I went for the double cheeseburger because the bun does not have sesame seeds.
The bun is basically glossy and brioche style because these days people eat with their eyes.
Previously, it was the matt dry looking version.
Anyway, this branch is consistently stingy with onions hence I requested extra and removed the gherkins and ketchup because I wanted to use the heinz pickle ketchup which tastes of both evenly mixed.
Apart from the burger looking visually a little nicer ie more posh, the taste was the same but I don't think this is a fair comment because standards are particular poor at this branch.
Anyway, I need to revisit again at another branch because I forgot to take a picture of the bun.