“Bruhaha” about food preservatives and flavor enhancers (MSG, KNO2, additives, etc.) is always a trending hashtag in my country.
Many turn their backs and shun intake of food due to presence of some food chems
which they “just heard” from others as “bad”.
Familiar with “herd-ism”?
That state of mind: that when some say so…oh yah…for me to be “in”…I must say so, too, with evident lack of self study and/or research.

Nothing wrong. That’s your life.
In fact, that’s the result of country’s wretchedness now due to
“hero worship following and voting pattern for government officials”

Going back, there is presently a ban on the use of certain meat preservative in P.I.
Potassium Nitrite (KNO2) or “salitre” or “saltpeter”.
That food chemical responsible for “curing” processed meat products like:
“longanizas” (native sausages)
“tocino” (anisado wine and sugar sweetened pork)
hams, bacon, corned beef and all those dry/wet sausages produced in the world.

Even without food color, notice the pinkish color of meat when boiled or fried.
Side by side on a freezer, witness processed meats’ staying power of not spoiling
for longer period as opposed to fresh ones.
Bite to a bit more tender and flavorful meat than your usual.
These are all due to the “cure”.

Years back, in an article or two, there were reports that KNO2 “might have caused” the “cancer” in rats fed with HUGE VOLUME of processed meat cured with said chemical….no further confirmation that KNO2 caused the illness directly.

This led to worldwide panic that it was banned.
IIRR, U.S. report claimed humans have to consume 15 kilos of KNO2 cured meat DAILY for 10 years

to contract cancer…that is, if you will.
(Correct me, it could have been the other way around: 10 kilos DAILY for 15 years)
Of course, Pinoys followed suit. With un-open arms, meat processors-folks in Pampanga and other parts of the country obeyed. Them, who had been utilizing said ingredient for decades finding no harmful results (not even a single report of “cancer”
caused by eating their “tocinos or longanizas or hams or bacon”)

Sodium Nitrite (NaNO2) was developed to replace KNO2.
To date NaNO2 is used worldwide and is approved by utilizing countries’ FDAs as OK for human consumption and considered GRAS (Generally Recognized As Safe).
Used now for ALL our fave processed meat products.

Before the BIG question, here’s my major premise:
Singapore is my dream country.
I wish to retire and see my sunset here.
I am a man of discipline.
Hungry for determined leadership
out to instill discipline amongst its constituents,

fostering true-honest-sincere administration effecting genuine peace and order,
heartfelt concern and care for the citizens (more so for the elderly and the poor), PRs, expats and foreigners-tourists, strictest implementation of the laws no matter who the subject(s) is/are and sure shot programs fully studied and implemented not for mere “votes hunting” but for real country’s growth (not of his/her or cohorts’ money vaults).
And I see, witness and spell ALL of the above in this petite nation I love.

The ultra “deafening” and mega clear examples of “discipline” plus
“strict implementation” are:
the “deafening” silence due to vehicles’ non blaring of horns no matter what
and the wholehearted observance of
no counter flowing despite heaviest traffic snarls.
Can you beat that?

The “only” place I’ve known and witnessed where restro clients line up and fill their condiments container on per need basis. Not the usual and normal ways of many in other countries where they fill to overflowing-brim-not fully consuming-going to waste…or directed to home consumption. Tsk. Tsk. Tsk.


No counter-flows. No blowing of horns. Each one waiting for their turn patiently, happily and with the mindset…“riders safety is our prime priority”. Oh WOW. Not here.


Cleanest. Most disciplined.


No matter how busy, patiently waiting for the green-go-pedestrian light before proceeding. Law abiding. A good example to young ones.

But here goes my question:
I chanced upon this product at the shelf of one of the cold storages.
Mind you, it’s bought by locals and foreigners, educated and issues-aware at that.
Staff in-charge claimed processed meats with similar labeling-acceptance for the use of KNO2 are best sellers.
I did so too for I don’t believe in the earlier reports about KNO2
and for the fact that I love to consume it.
Potassium NitrateClick on the pic to zoom and check KNO2.

Singapore implements its laws to the fullest.
But why this product with evident and clear imprinting of KNO2 use
if such ingredient is banned.

My own “maybes”:
1. The report or the ban could had been corrected and retrieved.
Could be as some meat processors in the country (P.I.) now return to the use of “salitre” claiming it more effective than NaNO2.
2.Consumers in Singapore do not succumb to “herd-ism”. They analyse issues and decide for themselves.
2. If this is allowed openly in a country like Singapore,

Well, I’ve consumed it.
Brought home 4 packs back to P.I. together with 3 packs of my
“to die for Johnsonville Cheese-Filled Hotdogs”…yummiest.

My #1 High-End Cantonese “tara-lets”

I did say “high end”.

True enough, but and although, the best Cantonese per-serve I’ve tasted.

Perfect presentation flair. Simplest ingredients’ mix.

Prep technology resulted to well rounded taste of the 3 offerings we ordered.

“tara-lets” is a Filipino coined word meaning...let’s go.

Honey-Wasabi Prawn Balls

Sweetened “wasabi” breaded shrimp balls. GREAT. PERFECT.

This made me consume 2 bottles of beer.

Onion & Pepper Stir Fried Wagyu

Salt, bell and black peppers stir fried “Wagyu” beef in oyster sauce.

The intensely “marbled” beef cut

and its combination of lean and fats delivered the distinctive rich and tender flavor compared to other beef.

In every bite it elicits that “beefy” characteristic I long for beef.

Could have been “Kobe” or plain “Wagyu”

(all “Kobe” beef are “Wagyu” but NOT all “Wagyu” are “Kobe”)

Steamed Grouper

Steamed grouper…simple prep, great result.

Go ahead. Once in while you guys have to treat wifey here. Never mind the price.

AAA ambiance. Superb service.



 click for the link




Dont’ ever waster your money here. So pricey and culinaristic sounding but… but…OMG! Trying to imitate the THEN Tropical Hut (not now ha?-coz now is worst). Patty was bombarded with loaf bread soaked in full cream milk thus resulting in a creation so milky (not creamy) crumbling each time bitten-lacking the bit flesh-toughness of real beef. You will scout for the patty itself as it is topped with plenty of ek-ek. Bacon was basted with either honey or inverted brown sugar that it came out to be like “turon” (fried wrapped banana sweetened with brown sugar). Lacks the smokey-salty-meaty pleasure of a bacon.
The marinated fries was ok. Coffee swirl? AYAW! So mahal lahat ala namang dapat i-mahal. (I don’t like. Pricey but I don’t taste a bit to demand such a price)
Clue: in the Philippines’ posh commercial community called BGC.



CONDEMNATION: OMG! YUKy “Bara-Bara” (wantonly & blindfoldedly adding anything to food) Resto


Tagging wifey to accompany our daughter for her annual check-up in one of the biggest, most modern, classy and really elitist hospitals, had lunch break in one of restos in the complex.

Holy…my daughter’s “Tapa” was dredged in flour to make them crispy…and categorically bland. This is the height of “no-brainer” approach to make meat appear crispy.
Nonsense recipe in this case.
My wife’s “Sinigang” showed off the old stock plain boiled-fish belly that left us scratching our tongues-bellies being “MAKATI” (itchy to tongue when bitten). Topping it all, soup was also 100% bland, acidity anemic but, mind you, dumped with bowl-full of veggies.
As usual. Another try to be “culinarist”.
Good recipe “innovators” or creators use their heads for flavor roundness…not plain experiments or “bara-bara” approaches resulting to misfires.

Clue: Again in posh BGC housed in the biggest hospital in the area.
Learned that owner chef is so popular.
Not an excuse to serve that kind of food.




This one is actively inviting franchisees. Try their “main bragging right” BURGER PATTIES-full of EXTENDERS TO THE BRIM. Tastes like Textured Vegetable Protein (TVP) topped with sauce-concoction that my grandkids literally spit out what’s in their mouth.

And GOD, expensive.
They are trying to penetrate the market of “beefiest BURGER” but FAR from it. Not pure. Spices and other ingredients used DO NOT complement and are actually FIGHTING each other to get into forward position of being the first spice to be tasted. THERE IS NO TOTALITY of flavor. No roundness.

Clue: to date (January 10, 2016) ALL…repeat ALL outlets had closed already.

Of all these “chef-chef craze”, I particularly like “NINYO’s”.
It’s down Esteban Abada St., Loyola Heights, QC.
Distinctly recommending their baked oysters.
Just exact blanching of oysters, as must be, plus generous drips of its sauce creation
which I think would be warmed white wine with honey added for sweeter turnover. PERFECT!

Forgot the high sounding nomenclature of the sliced chicken I ordered but I love the
place…romantic…serene…great food. And just walking stroll from my house.