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Sunday, April 18, 2021

The Breakfast Haven

Resto Name: The Breakfast Haven
Location: 931 Crescini St. San Antonio, Cavite City
Type: Filipino and International Foods
Average Price Per Dish: P59-P149

Photo Credit to TBH FB Page

The last time this blog had a resto review was last August 2019 then pandemic came early quarter 2020 so despite discovering many new small food shops around the city never really went out to try for fear of the virus. 

This food shop came up via browsing for new city food shops with FB page few weeks ago. Been trying to add and update the master list of Cavite City food delivery services. Madami na ding nawala pero mas madami ang bagong food shops. Upon browsing their menu surprised to see it has an impressive wide international food choices offered. This food haven is way in a different level from all the food shops in the city. May ganito pala sa  Cavite City WOW !  The co-owner Ms. Andrea pm-ed us and was so kind to offer some of their best sellers to try as token of appreciation for including them on the list. Two days after they generously send ...

Wow itsura pa lang mukhang yummy na lahat.

Laksa - P99
Been craving for this Singaporean for a long time so this was definitely the first na titikman.
Tastewise - super yummy. The flavors are a perfection. Must Try ! 
Imagine may laksa pala sa Cavite City di na kailangan lumayo

Nasi Goreng - P89
The last time we had eaten this Indonesian dish was in Legazpi Sunday market pa ! And guess what ?
Ang Sarap ! After tasting 2 dishes feeling nasa Legazpi Sunday market kahit nasa bahay lang naman.

TBH Chicken Wings Salted Egg Platter - P149
So far among the wings we tried around the city this one is definitely included among the top list. 

Breakfast Burrito - P99
Super yummy burrito perfect for not only breakfast pwede din full lunch. 
It has hash brown, bacon, sausage, cheese and the yummy special sauce. 
Perfect combination. A Must Try! 

Dalgona Coffee - P89 
Syempre kumpleto pati drink included. Dalgona will always be remembered as the popular drink during pandemic.
And the verdict this is the most delicious cold drink tasted in the city so far. Walang halong biro. 
Pang high end ang level ng taste. SUPER SARAP !!!!!!

Overall, the entire food spread send gave this de javu feeling that we were eating in Legazpi Sunday market. One do not need to go to Makati when you can enjoy eating foods with same in quality at a more affortable price not from various food stalls but just from even just one small food shop which is named - The Breakfast Haven.

The Menu 

If you will look at their menu you can see the various food choices from different countries around the world. Can't wait to try the others listed in the menu. And guess what they continue to add other new international dishes so better check their FB page from time to time.

I just pick up this photos in their FB page so we both get a glimpse of how the food haven looks like.
Credit to the owners of this photo on TBH FB Page

Hopefully after pandemic ends would love to visit this resto personally for a dine in yummy experience. So far this is one of our highest food shop review to date based on wide array of yummy taste, value for money and service.

Did not went physically in the resto so ratings will be minus the ambience.


Food – 5 stars
Service – 5 stars
Ambiance – N/A
Value – 5  stars



Yes it was perfect 5. The very first food shop to get a perfect score 💗

Sunday, April 11, 2021

Camote Chips

Sweet potatoes
Vegetable or Canola oil
Salt, as you like

Peel then slice them evenly and as thinly as you like.
Rinse the sweet potato slices and then soak for about half an hour in cold water.
Drain the sweet potato slices and dry them thoroughly on a clean kitchen towel or with layers of paper towels.
In a large, heavy pan or pot, heat about 1/2 inch of oil.
Fry a single layer of sweet potato slices to the oil—only add as many slices as fit in a single layer.
Fry the sweet potato slices until they just start to darken on the edges, about 3 minutes per batch.
Transfer sweet potato chips to layer of paper towels or a cooling rack set over a baking sheet to drain. Sprinkle with salt or other seasonings, if you like, and let cool completely before eating (they crisp up as they sit). Repeat frying in batches until all sweet potatoes are cooked.
Serve or store in an air-tight container at room temperature for up to two days.

Sunday, March 14, 2021

Flax Seed Cornbread Muffins

1 cup flour
1/2 tsp salt
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 cup brown sugar (packed)
1 1/4 cups cornmeal
1/4 cup flax seeds
1 cup almond milk mixed with 1 tsp lemon juice and allowed to thicken for 5 minutes
2 tbsp olive oil

Makes 12 standard or 6 jumbo muffins

Heat the oven to 400'F.

Mix the flour, salt, baking soda, baking powder, sugar, cornmeal and flax seeds together in a large bowl. Add the thickened almond milk and oil, mix until just blended

Put the batter into 6 greased jumbo muffin cups.

Bake for 15 - 20 min until the center is firm and the tops are golden brown.

Tuesday, March 9, 2021

Comparsa De Cavite

Photo collection of one of the many evidences of Spanish influence Cavite City had which is no longer in existence nowadays... COMPARSA

Photo c/o: Mr. Danny Barreyro

Comparza de San Jose late 60s

Photo c/o: Ms. Julita Corda Vale Cruz/ Mr. Danny Barreyro 

Saturday, February 20, 2021

Beer-Braised Beef Short Ribs

An easy and savory dish made of beef short ribs. 

1 pound beef short ribs
1 tsp salt
1/2 tsp black pepper
2 tbsps all-purpose flour
1 tbsp olive oil
1 tbsp butter
1 onion, sliced
1 clove garlic
1 can San Miguel Beer
1 cup beef stock


Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
Heat the olive oil and butter in a large skillet. Cook ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

Recipe c/o :

Sunday, January 24, 2021


 People of the city travel through sailboats, ferry, caratela, trains, jeeps and buses. And this is how the transportation in the city looks like before. 

Sailboat from Cavite to Manila in 1800.

 Caratela were also used in 1800.

The earliest type of train in 1900s.

 Cavite was connected to the railway service in 1908 but discontinued in 1936.

The train passengers in 1909.

The abandoned railway system called TRAMO or Daang Bakal now invaded by the informal settlers.

Calesa were commonly used as transport in Cavite.

The proto type of rail wagon.

The carromata.

This type of bus was used in 1930s by TOLEDO AUTO BUS in Manila - Cavite route.

 The earliest bus model in 1900.

Manila ferry service between Cavite and Manila in 1900s
operated by the Yangco.
The most commonly used for land travel, calesa, the king of the road.

The rail wagon.

The bus and truck service between Manila and Cavite in 1940s.

Jeepney on Manila Boulevard, Santa Cruz, Cavite City, 1960s.

Jeepneys in Cavite City, 1960s.

Saulog Transit and Saint Raphael Transit served the city for many years.

Traffic approaching check point of Cavite City.

Photos c/o: Romy Boy Camarce

Sunday, January 10, 2021

Shrimp Chopsuey

1 large carrot, peeled and sliced on a bias into ¼-inch thick
½ cauliflower, cut into florets, parboiled
¼ small cabbage, cut into 1-inch thick strips
½ small red bell pepper, seeded and cut into strips
handful of green beans, sliced parboiled
1 tablespoon oil
1 small onion, peeled and sliced
2 cloves garlic, peeled and minced
1 cup shrimps, shelled
12 pieces squid balls, sliced and fried
1 tablespoon oyster sauce
1-1/2 teaspoons corn starch
dash of sugar
salt and pepper to taste
baby corn and quail eggs, optional

In a wok or wide skillet, heat oil over medium heat. Add onions and garlic and cook until softened. Add shrimps and cook, stirring regularly, until color changes. Remove and set aside.
Add parboiled vegetables, bell pepper, baby corn and quail eggs, stirring gently to combine, and cook for about 3 to 5 minutes. Add squid balls.

In a bowl, combine ¼ cup of cold water and corn starch and stir until corn starch is dissolved. Add corn starch mixture to pan, stirring gently. Add cabbage and oyster sauce. Cook for about 1 to 2 minutes or until baby corn and eggs are heated through, vegetables are tender crisp and sauce has thickened. Season with salt and pepper to taste. Add dash of sugar. Serve hot.
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