healthy

'It's so much more than a cookbook or a 'weight loss' program...'

I lost 30 pounds and 3 dress sizes using the exact foods and meal plan in Healthy Urban Kitchen! I got better results working with Antonio in one month than I did in one year of working with trainers, nutritionists, coaches and therapists. I tried every diet out there before Antonio showed me the best way to eat and lose fat. It's so much more than a cookbook or a 'weight loss' program - it's a healthy lifestyle with simple ways to cook and feel amazing. It worked so well I convinced him to write this cookbook & teach others how to eat real food and lose weight without diets, drugs or surgery! Jaime Larose Co-Author, Healthy Urban Chef, Renaissance Woman New York City Healthy Food For Dogs: Homemade Recipes. Know How To Feed Your Dog To Quickly Get Astonishing Results.

Food Revolution!

My husband and I discovered this new restaurant in the Midtown section of Robinsons Place (Ermita). The prices are reasonable, the customer service is more than satisfying, the restaurant itself is clean, the utensils and plates are clean, and best of all… the food is superb!

The first thing they serve is chichacorn from Ilocos as free appetizer, served in a cute ceramic k-shaped bowl. It’s quite a nice touch, really.

So far everything we’ve ordered from the restaurant has been superb, although when I took these photos earlier they’ve run out of one of my favorites… bagnet from Ilocos. We ordered Pancit Lucban instead. Their version of Pancit Lucban rivals that of Buddy’s, believe me. It’s one of my favorite types of pancit because of the noodles used (a bit similar to Bicol’s pancit bato), and the savory sauce (I love the strong flavors) poured over the pancit. The chicharon generously sprinkled on top adds to the awesome smell of the dish.

My husband and I always order unripe mango with bagoong (shrimp paste) on the side. The mango is kalabaw or carabao, which has the strongest sour flavor of all unripe mangoes. Their bagoong is, without a doubt, one of the best we’ve tasted so far. Not a lot of foreigners like bagoong because of its strong fishy smell, it’s an acquired taste, but Filipinos can’t get enough of this.

The vegetables used are also delicious. The banana heart and eggplant tastes great because they have absorbed the broth very well, they are also cooked just right, not too soggy and not undercooked either.

All in all, the dining experience at K.K.K. is simply outstanding. The people in their staff are polite and very accommodating. They’re also very prompt, unlike our experience with some of the crew in other restos near it. Kudos to the owner and staff of K.K.K. for being consistently amazing with their service and food. Keep it up, guys!