Comments on: Glorious Fat, Four Ways, LZM Restaurant Cavite http://www.marketmanila.com/archives/glorious-fat-four-ways-lzm-restaurant-cavite A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Thu, 20 Nov 2008 13:18:37 +0000 http://wordpress.org/?v=2.0.7 by: Roberto Vicencio http://www.marketmanila.com/archives/glorious-fat-four-ways-lzm-restaurant-cavite#comment-47084 Thu, 19 Jul 2007 23:40:44 +0000 http://www.marketmanila.com/archives/glorious-fat-four-ways-lzm-restaurant-cavite#comment-47084 LZM restaurant is our favorite stop after playing at the Riviera or SOuthwoods Golf Course. I think I might have been looking forward to the daing more than the golf itself. The golf just being an instrument to evacuate any food that might take up precious space set aside for the LZM feast. Your articles are always entertaining and a pleasure to spend time on. LZM restaurant is our favorite stop after playing at the Riviera or SOuthwoods Golf Course. I think I might have been looking forward to the daing more than the golf itself. The golf just being an instrument to evacuate any food that might take up precious space set aside for the LZM feast.

Your articles are always entertaining and a pleasure to spend time on.

]]> by: bottomsup http://www.marketmanila.com/archives/glorious-fat-four-ways-lzm-restaurant-cavite#comment-35494 Wed, 25 Apr 2007 03:21:13 +0000 http://www.marketmanila.com/archives/glorious-fat-four-ways-lzm-restaurant-cavite#comment-35494 Arvi and MM, yes another LZM has opened right in the heart of Tagaytay! (Since early last year I think) It's in the same building as Mocha Blends, across from Leslie's and the Cliffhouse. The food's as good as in the first branch, but if you're going there on a weekend for lunch or dinner make sure you go early as there is usually a long line of hungry vacationers waiting for tables. The branch also happens to have a small Rowena's store across from it which is supposed to be famous for its pies and tarts but their absolute MUST-TRY are these espasol-type small ube malagkit balls that are to die for! Haven't tasted anything quite like it in all my forages for Tagaytay pasalubongs... very soft, smooth, chewy and ube-y without that artificial ube-powder taste. Arvi and MM, yes another LZM has opened right in the heart of Tagaytay! (Since early last year I think) It’s in the same building as Mocha Blends, across from Leslie’s and the Cliffhouse. The food’s as good as in the first branch, but if you’re going there on a weekend for lunch or dinner make sure you go early as there is usually a long line of hungry vacationers waiting for tables. The branch also happens to have a small Rowena’s store across from it which is supposed to be famous for its pies and tarts but their absolute MUST-TRY are these espasol-type small ube malagkit balls that are to die for! Haven’t tasted anything quite like it in all my forages for Tagaytay pasalubongs… very soft, smooth, chewy and ube-y without that artificial ube-powder taste.

]]> by: Kulinero http://www.marketmanila.com/archives/glorious-fat-four-ways-lzm-restaurant-cavite#comment-32699 Sun, 25 Mar 2007 14:28:36 +0000 http://www.marketmanila.com/archives/glorious-fat-four-ways-lzm-restaurant-cavite#comment-32699 hey! watch out for the opening of LIME88, street style with a twist. u guys are all invited! hey! watch out for the opening of LIME88, street style with a twist. u guys are all invited!

]]> by: o http://www.marketmanila.com/archives/glorious-fat-four-ways-lzm-restaurant-cavite#comment-30307 Wed, 28 Feb 2007 10:15:14 +0000 http://www.marketmanila.com/archives/glorious-fat-four-ways-lzm-restaurant-cavite#comment-30307 i would just like to add to ragamuffin's directions on how to cook prawns in aligue (talangka fat). you may add some sour cream to the mixture and serve it over pasta. i would just like to add to ragamuffin’s directions on how to cook prawns in aligue (talangka fat). you may add some sour cream to the mixture and serve it over pasta.

]]> by: tisayathome http://www.marketmanila.com/archives/glorious-fat-four-ways-lzm-restaurant-cavite#comment-29836 Thu, 22 Feb 2007 04:25:07 +0000 http://www.marketmanila.com/archives/glorious-fat-four-ways-lzm-restaurant-cavite#comment-29836 this is a take off from the Shanghai Bistro blog, “what to do when food is good but service sucks?” I am a golf widow on weekends and the only thing that perks me up when my husband is absent on a Saturday (because he is out golfing)is seeing him home carrying a sando bag containing an aluminum wrapped boneless bangus from LZM. He would narrate time and again everytime we would gobble down a full bangus from LZM, how he discovered this hole-in-a-wall through his golfer friends. This scenes happened many times in the past until he shifted golf courses and that started our craving for the best boneless bangus we ever tasted. Until recently when we took a drive to Tagaytay for a Sunday brunch, we excitedly dropped by the main restaurant in Silang to take out the famous bangus. I first looked at the menu to confirm if indeed they were still making the same kind of breaded bonelss bangus that we wanted. When I confirmed the order, we sat down, looked around and told myself that I can never get myself to eat there because the place was not clean enough. So “taking out” their food is the best. The waiter asked us to wait a while because the kitchen still has to prepare the bangus. While waiting, I pulled out a P500 bill to pay for my order. The menu said P220. When my change came and saw that I was given only P260, it was explained politely by the waiter that the price for take-out is P10 higher and that there was a price increase of P10. My husband who couldn’t let this pass told the waiter that he should have told us about this when we first placed the order or upon making the payment. Paying P20 more for something that was well worth it was not the issue. It was the way this restaurant badly communicated to their returning customers that was the problem. The waiter was very apologetic and said he was just following the order of the owner who at that time was in the kitchen. We calmly told him to please tell his boss that they should honor the prices that are stated in their menus. At the very least, tell customers at the onset of the transaction of any changes in the price. When the waiter came back with our order, we asked what the owner said and he merely apologized again. Our discussion with him went on until the owner came out and overheard what we were saying. The old hag, instead of politely explaining and apologizing, demanded for us to give back the bangus and she will return the payment!!! Can you imagine how hungry this entrepreneur is for education on customer service? And all we wanted was to give some constructive criticism so they could improve. And this was the reaction by no less than the owner. My husband threw the poor boneless bangus wrapped in aluminum on the table and we stormed out of the dingy resto in a hurry and swore that we will never ever go back. Poor us, we never got to taste the good old bangus that day. So what to do when food is good and service sucks? My hope it to go back to Tagaytay and visit their branch there hoping that the owner won’t be there to recognize us. Moral of the story is give unsolicited advice only to educated people. this is a take off from the Shanghai Bistro blog, “what to do when food is good but service sucks?” I am a golf widow on weekends and the only thing that perks me up when my husband is absent on a Saturday (because he is out golfing)is seeing him home carrying a sando bag containing an aluminum wrapped boneless bangus from LZM. He would narrate time and again everytime we would gobble down a full bangus from LZM, how he discovered this hole-in-a-wall through his golfer friends. This scenes happened many times in the past until he shifted golf courses and that started our craving for the best boneless bangus we ever tasted. Until recently when we took a drive to Tagaytay for a Sunday brunch, we excitedly dropped by the main restaurant in Silang to take out the famous bangus. I first looked at the menu to confirm if indeed they were still making the same kind of breaded bonelss bangus that we wanted. When I confirmed the order, we sat down, looked around and told myself that I can never get myself to eat there because the place was not clean enough. So “taking out” their food is the best. The waiter asked us to wait a while because the kitchen still has to prepare the bangus. While waiting, I pulled out a P500 bill to pay for my order. The menu said P220. When my change came and saw that I was given only P260, it was explained politely by the waiter that the price for take-out is P10 higher and that there was a price increase of P10. My husband who couldn’t let this pass told the waiter that he should have told us about this when we first placed the order or upon making the payment. Paying P20 more for something that was well worth it was not the issue. It was the way this restaurant badly communicated to their returning customers that was the problem. The waiter was very apologetic and said he was just following the order of the owner who at that time was in the kitchen. We calmly told him to please tell his boss that they should honor the prices that are stated in their menus. At the very least, tell customers at the onset of the transaction of any changes in the price. When the waiter came back with our order, we asked what the owner said and he merely apologized again. Our discussion with him went on until the owner came out and overheard what we were saying. The old hag, instead of politely explaining and apologizing, demanded for us to give back the bangus and she will return the payment!!! Can you imagine how hungry this entrepreneur is for education on customer service? And all we wanted was to give some constructive criticism so they could improve. And this was the reaction by no less than the owner. My husband threw the poor boneless bangus wrapped in aluminum on the table and we stormed out of the dingy resto in a hurry and swore that we will never ever go back. Poor us, we never got to taste the good old bangus that day. So what to do when food is good and service sucks? My hope it to go back to Tagaytay and visit their branch there hoping that the owner won’t be there to recognize us. Moral of the story is give unsolicited advice only to educated people.

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