Comments on: The Blue Kitchen

By: Poncois

Poncois — Sat, 31 May 2008 05:46:42 +0000

For those of you with high blood sugar problems, try and get a box of Akoz Herbal tea (Banaba) made by International Pharmaceuticals. I’ve seen my friends’ levels drop from 200+ down to the low 100’s. At least there’s one pallative to allow you to enjoy the sugary stuff.

By: Marketman

Marketman — Fri, 24 Aug 2007 23:59:27 +0000

malcximus, I have not heard that the store is closing. Their Rockwell store is well stocked and has all the favorites as far as I can tell…

By: malcximus

malcximus — Fri, 24 Aug 2007 18:08:45 +0000

hi MM! ever since blue kitchen opened a store at the shang i’ve been a big fan. i used to hoard their food for the gods, oatmeal cookies, spicy tuyo and tawilis in lemon oil during the holidays to give out to my friends and business associates back when i was still in manila. w/c by the way i did again during my recent visit last christmas. when i moved to california i always ask my f.a. friends from CX to bring me anything from blue kitchen (no meats, of course).

but i recently heard that the owners are migrating to canada. is that true? and i was told that they’re now running out of stock on some of my favorites specially the spicy tuyo, w/c i love mixing with my spaghetti, EVOO, minced fried garlic and parmesan cheese. i guess, ill just have to find out for myself and call there shang store.

i love their food and they have such a nice staff. i think they still have the same lady managing that store at the shang since they opened.

love to mention cibo too. good italian food. we were dying to have them as caterer on our wedding last january at the ville sommet, tagaytay. unfortunately, they’re not one of the official caterers yet at that time.

By: thea

thea — Thu, 02 Feb 2006 12:22:11 +0000

i love blue kitchen’s dulong in oil! great with pasta!

By: Marketman

Marketman — Wed, 01 Feb 2006 08:48:04 +0000

daphne, all good stuff usually comes with a price…

By: daphne

daphne — Wed, 01 Feb 2006 05:00:54 +0000

their products are great but I just want to complain about one thing. last Christmas, I bought some stuff from them as presents and they were charging me so much for the wrapper and ribbon. I can’t remember exactly how much basta sobrang harang!!!

By: Marketman

Marketman — Thu, 26 Jan 2006 10:25:03 +0000

teddy, the sugar is bad, but isn’t anything that is naturally high in sugar bad? Cakes with refined flour would convert to sugars immediately. Most fruit is high in sugar as well… certainly you must have to watch carbs as well…at any rate, you could always resort to my mothers reasoning in the late stages of really bad diabetes and say, “oh, I’ll take two scoops of ice cream” then reach for the insulin… She died of something else… Careful management of diabetes hopefully doesn’t mean a complete stop to sugars, no?

By: teddy montelibano

teddy montelibano — Thu, 26 Jan 2006 09:07:27 +0000

malu fores’ blue kitchen was my source for THE BEST rhum cake in manila which i consumed like the true glutton that i am for things i love – until the tragic day that i was told i have diabetes (until now i am in denial). but you give me comfort, MarketMan when you reported that they now have sugar free desserts. by the way, if you or anyone can tell me where i can get good sugar-free goodies (breads, pastries, desserts), please let me know. i was told there is a stall in the saturday salcedo market that carries sugar free products, i shall check this out when next i visit the saturday market.
thanks and my very best regards to you, MarketMan….

By: rose aka sofia

rose aka sofia — Thu, 26 Jan 2006 03:07:49 +0000

I absolutely love their Dulong in Olive Oil. Goes great with fettucini noodles and green mango (fine strips).

I also adore their Apple Pie which my mom, who is diabetic, loves as well. =)

By: gastronoma

gastronoma — Thu, 26 Jan 2006 01:52:52 +0000

Blue Kitchen used to have a mushroom pate, or was it duxelle, that i really really loved. That was a long time ago. I miss that.