They offer unlimited meats (beef, pork, and chicken) and banchan (kimchi, gamja jorim, dan muji, eomuk bokkeum, goguma mattang, pa muchim, oi muchim, jap chae, tteokbokki, and dubu jorim). Check out the packages below:

Gogii Yolii
Address: Ushio Plaza 1, Timog Ave, cor Sct. Torillo St, Diliman, Quezon City, 1103 Metro Manila
Phone: +63 977 006 6469
Hours: 10am to 12am daily
Facebook: Gogii Yolii
Instagram: @gogiiyolii
Tiktok: gogiiyolii

A new Spanish restaurant had recently opened at Uptown Parade BGC, and I was recently invited to try it along with my foodie friends. 

Mario's Restaurant has been around for decades, but it was only recently when I was able to try them. They are known to be consistent with their delectable meals and excellent service for more than 50 years. Their original branch started in Baguio City then they expanded in Tomas Morato, Quezon City. Both branches offer the same menu.

Recently, I visited Ormoc for my medical-related work and our client brought us to Sutuwaki for early dinner. I was told that this was one of the known restaurants here. 

NIU by Vikings has finally opened at The Podium! We were invited to try out their most recent branch and it was an evolved buffet dining experience.

Went on a road trip up North with The Kain Tulog Gang (The KTG) and visited the Tarlac and Nueva Ecija branches of Isdaan Floating Restaurant. Sharing about the good food and the amazing place that makes you think you are in a different country.

 In line with the Philippine Independence, F1 All Day Dining had their LuzViMinda-themed celebration. Sharing about the experience and their upcoming hotel promos (August-September 2017) here. (In the photo: Grilled Bagaybay a.k.a. Tuna Sperm on Oyster).

Sundays at HEAT feel more festive because of their theme, Sunday Mercato. 

If you are looking for grilled Filipino dishes, then El Nido Grill is for you.

Mad for Lobster Fridays at HEAT, EDSA Shangrila is what makes Fridays extra special. I was recently invited to an awesome Friday dinner buffet at HEAT by one of my co-food bloggers. It was two nights prior my birthday so I also had an awesome surprise from these guys. It was an experience that couldn't get any better: my birthday + buffet + lobsters. 

Tried out a newly opened Filipino restaurant by Chef Raymar Reyes, Sangkap. I was lucky enough to also try out new dishes to be added to their menu (but now available upon publishing this post); Filipino dishes in a new variation. Definitely a must-try! 

Night out with fellow foodies has brought us to having a sumptuous Filipino dinner at Isla Una. 

It was Aldous' birthday (Aldous Ate the World) and there was no better way to celebrate it than with a fine dinner at Todd English Food Hall with our blogger group. 

Located at the third floor of Eastwood Mall, Libis, Quezon City, this branch of Mesa had just opened recently. 

Last Christmas season, our food bloggers' group had our dinner at Mesa Eastwood together with one of Mesa's owners, Mr. Eric Dee, who gave us a warm welcome and was enthusiastic to allow us to try Mesa's best sellers and most recommended dishes. Thanks, Eric! 

Here are the dishes that we had: 

Drinks

Mango Shake and Kamias Shake. I'm a mango shake lover and their mango shake is perfect. Tastes just right, fresh, not under or overripe, not too sweet nor bland. As for the kamias shake, I am not fond of eating kamias but their kamias is worth a try. Tastes sour as expected, but is actually good. It's also worth having because you seldom get to see kamias on the menu even on other Filipino restaurants. 

Appetizer

Tinapa Roll. Surprisingly, their tinapa roll did not taste salty as how I perceived a tinapa dish to be. Generous in filling with a crunchy wrap. Works well with a secret sauce recipe called sauce number 5. 

Hito Flakes on Spoon. Crispy pulled catfish with mango salad. The flakes and sour taste of the mango with some spice give a good contrast of flavors. The catfish and green mango works well as a Filipino appetizer.

Salad

Tofu Salad. Soft bean curd topped with century egg and shrimp. Their tofu is very soft, like Japanese tofu. I love how they came up with the idea of combining tofu, shrimp, and century egg. It was really good that I managed to eat much of this. 

Crispchon

Filipinos love lechon especially when the skin is crispy. Mesa's crispchon is definitely something that they can be very proud of. The piglet is six weeks old and is massaged and marinated in milk before cooked. 

Crispchon is served in two ways: served with pandan crepes, wansoy, cucumber, leeks garnishes, and a choice of three sauces (Rikki's Choice, Garlic Mayo, Sweet Chili, Spicy Pork Liver, Wansoy Infused, Curry Mustard); and tossed in chili garlic.

Crispchon (First Way). The crispy skin is sliced off then rolled into the pandan crepe with wansoy, cucumber, leeks garnishes. Top it off with your sauce of choice. My personal favorite is the spicy pork liver.

Crispchon (Second Way). The remaining meat is then cooked in garlic. One plate is cooked in plain garlic while the other, with chili. Tastes really good and addicting for a Filipino, but I would not recommend this to those with high blood pressure. 

Vegetable

Sigarilyas. Winged beans tossed in coconut milk with shrimp. The sigarilyas tastes fresh, not much shrimp were added. Tastes good.

Laing 2 Ways. Taro leaves, pork, shrimp paste and coconut cream topped with adobo flakes, served original and crispy. The adobo flakes are a good complement to the laing. Most laings that I have tried from other restos are quite salty so I don't get to eat much, but this one isn't. It's delicious. 

Rice

Duck Basil Fried Rice. Stir fried rice with duck flakes, chili, and basil. This dish was inspired by Eric's favorite dish at the King of Thai in San Francisco. Tastes a bit spicy but good.

Baby Squid

Baby Squid in Olive Oil. Sauteed in olive oil and seasoned with garlic and laurel. This is my friend's favorite dish whenever we would dine at Mesa. The baby squid are soft but I find this one salty, though. Nothing to worry about the amount of oil because it's olive.

Meat

Garlic Chicken. Chicken tossed in honey and garlic glazed. Honey garlic chicken is one of my favorite Chinese dishes that I often cook at home. I was really happy when I found out that they have it here at Mesa. Their garlic chicken's recipe is an original by the owner's grandmother. Really delicious. The crispy breading, with the taste of garlics and that sweet honey is indulging. 

Crispy Boneless Tilapia. Served with four sauces, the crispy boneless tilapia is something you could continue to munch on. Tasty and crispy as crackers, you'll be surprised on how good this one is.

River Shrimp (Swahe) on the Rocks. I was amazed on how this was perfectly cooked. Check out my instagram video below:

Soup

Chicken Binakol. Chicken simmered in broth with young coconut and green papaya. Tastes good and the chicken is also well cooked. 

This is how our table looked like and we really had a good and hearty meal that night. 

Mandatory groupie. Thank you Aldous (Blog: Aldous Ate the World) for the invite. Special thanks to Eric as well, for your time, effort in explaining the dishes to us, and the wonderful dinner.