Wallberry Opening Highlights

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After a month of preparation and intricate planning, the Wallberry Restaurant and Bar has finally opened its doors to the public last August 8, 2017. This as of this writing, is the first and only Restaurant and Bar in Surallah, South Cotabato which offers a wide range of menu that caters Asian, Italian and American cuisine.

Highlights of the opening:

The restaurant opened at exactly 11:00 AM for the store blessing which was attended by friends, family and special guests of the owners. It has officially opened to the public at exactly 01:00 PM and have accommodated 7 groups of customers.

During the evening, at 7:00PM, three band performers; Marvin Blue Corpus, Jaypee Paul and Soul Stringz Socierty were invited to have a night full of music jamming session with the locals of Surallah, South Cotabato.  Two comediennes were also invited to have fun and laughter with us; Juvylicious and ER.

Our special guests

Wallberry Guests

Jehza Huelar -Bb Pilipinas 2nd Runner-Up 2016, Arielle Roque -2nd Runner-Up Mutya ng Aliwan 2017 , Camille Folio -Miss Millenial 2017, Tam Manila -1st Runner Up Mutya Ng South Cotabato. The women from different famous pageantry has indeed made the opening extra remarkable.

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The kitchen staff, dining crew, models and owners of the Wallberry Restaurant + Bar. Without them, Wallberry wouldn’t be possible.

Some of the highlights of the restaurant blessing and after party.

Thanks to those who have attended our OPENING and we do hope you all had a great time with us as we are definitely happy to see Surallah make way for a new place to be.

See you soon!

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Wallberry Menu

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Dishes and prices on this menu may vary from time to time an may be changed without prior notice but we are SERIOUSLY doing our best that all these things are available on the list everyday.

 

Wallberry Menu 2
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Wallberry Menu 1
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Thank you very much for your continued patronage! See you everyday at the Wallberry Restaurant + Bar.

The Wallberry Signature HamBurger

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Joining us in our venture is the Wallberry Signature Burgers. Made from premium ingredients specially dedicated and consolidated for the Wallberry Restaurant + Bar. Handcrafted with love and out of passion. The Wallberry Burger’s concept to sign your heart with the memory and experience of having this special burger. 

Good day! I am Jake W. I honestly am not a big fan of burgers as I’ve heard from my friends and family that it is considered as an unhealthy food. I think it’s not. Why? If we make everything from scratch, uses the correct ingredients, the perfect amount of everything- then that’s what you call a real burger. I think it would be the best burger in town! If we put real ingredients on the burger; real beef, fresh tomatoes, cheese, exact salt and pepper then everything will be a OKAY. Then that’s the time I think I would definitely want to have a burger.

The Wallberry Restaurant + Bar considered to add up Burgers in the menu. So we ventured and tried some the burgers in South Cotabato to help us come up with our very own signature hamburgers.

We made our burgers CLOSE to the EARTH so it’ll be also good for your HEART. Clean, Fresh and Healthy. 

In order to make the best burger, we have to be exact with what’s inside with a dash of a little secrecy to make a little bit of guessing and mystery. We made a batch of burgers for random people and we listed their comments.

Here are some of the comments from the first people who tried the Wallberry signature burger:

-“Good AM! Sabi ni Mr. Davis excellent daw yong hamburger nyo. Sabi niya for the first time at last nakatikim din daw sya ng masarap na hamburger sa Pilipinas. Sabi niya wag na wag nyo daw babaguhin and timpla at yong mga ingredients kung ano daw nilagay nyo doon, Maraming salamat daw.”
(Good morning! Mr. Davis says your hamburger was excellent. He said for the first time he tasted a delicious burger in the Philippines. He also said that you should never try to change its taste and ingredient. Thank you very much!) 

-“Dili siya mantikaon lagi? Ganahan ko kay fresh and lettuce. Ingon ani dapat ang burger jud,” -Armand
(It’s not greasy. I like this one because the lettuce is fresh. This is what burgers should be all about.)

-“Fan kaayo kog burger kana ganing medyo sunog2x ang pan gamay? Pero kani kay wala na nako na mind na fan diay kog crunchy na burger. Ni hilom lang ko pagkaon nako. Nice siya lami pa jud.”
(I am a fan of burgers with a slightly burnt buns. But this one made me forget that I had a preference with burgers. I simply just shut up and eat.)

I hope you guys will also like our burgers as we definitely made this with love and passion!

The Wallberry Signature Burgers will be offered soon!

For more information about the Wallberry Restaurant + Bar, please contact us our Facebook Page here.

Wallberry: All Things Cake

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Cakes started to evolve when the modification of bread started. Some of the modifications began when butter cakes came into popularity. A single addition of butter made a revolutionary entry to wide range of cake flavors which we are now familiar of; Chiffon Cakes, Chocolate Cakes, Sponge Cakes, Coffee Cakes and a whole lot more! Rainbow chiffon cakes, red velvet cakes and the ever popular Green Tea Matcha Cake.

Hi everyone!

This is Ralph from Surallah, South Cotabato. I am a cake and coffee lover. I’ve always been a coffee drinker since the day I learned that it calms me down and wakes up the artist in me. I know a couple of people who definitely cannot start their day without drinking coffee. I completely understand that kind of situation.

But have you ever considered trying to accompany your cup of coffee with a slice of cake? My favorite is the blueberry cheesecake. It’s so smooth, you don’t need to chew much. Cakes are wonderful creations of mankind! So is the coffee.

What about you? What’s your favorite cake flavor? Tell us more about it in the comment section below.

 

Man Make Coffee

 

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We’ve added Man Make Coffee to serve you with some of the updates the coffee world has to offer. For readers out there, we’ve made it easier for you. Just like our Facebook Page here and be refreshed. Link on the sidebar.

Here are some of the blog posts we’ve extracted from Man Make Coffee – can’t get enough of them. Such an inspiration.

“Good morning world! Today is the last day of a 3 day strategy workshop I’ve been in. What that really means is that despite being in the beautiful Luxembourg countryside, all I’ve seen is the inside of a conference room. But this great shot by @_jennypang_ reminds me that there is light at the end of this tunnel. And that’s the fact that early tomorrow morning I fly to Amsterdam to explore its coffee scene. I’ve had great recommendations from you & I plan to tick all those boxes. For now though, let me get ready for a third day in a poorly ventilated conference room.” -Man Make Coffee

I like visiting coffee shops when they’re quiet. When there isn’t a mad rush of customers. ‘Cos there’s a better chance I may be able to chat to the barista. And when I do, it’s always an education. I learn something new about coffee each time. And sometimes I even make a new friend. Next time you pop in to get a coffee and it’s quiet, do more than just place your order. Ask about the coffee, the barista’s recommendation for the best way to drink it or something as simple as how there day’s been going so far. Trust me, the coffee will taste a whole lot better when you do. This awesome shot by @stnguyenn at @fourbarrelcoffee. -Man Make Coffee

Kitchen Tales: Pinoy Sizzling Sisig

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Sisig is most definitely famous being served in Pubs, restobars and karaoke houses for Pinoys. Served sizzling hot on a pan,  add a squeeze of calamansi (lemon), then a little soy sauce and hear the sound of temptation to dive in your Sizzling Sisig.

Sisig was first written in a Kapampangan dictionary in the 17th Century. The literal meaning of sisig is “nibbling on something sour” or “salad”. Sometimes it refers to any fruits- unripe fruits which are dipped in salt and vinegar. A perfect example for that in the famous Filipino street fruit snack the “Hilaw na mangga” or unripe mango which is served with chili powder, vinegar and salt. Do you think we could call it “Sisig Manga?”

There are variations of Sisig Dishes. It includes Chicken, Octopus, Hotdog, Gambas, Tanigue, Pork Belly, Corned Beef, Pork Belly, Mushroom and many more.

Sizzling Sisig Recipe:

An appetizing version of sisig is the sizzling crispy sisig. The pork belly is crispy fried until golden brown and chopped into small pieces. Then you will make a roux (see recipe below for details)  and add in the vegetables and the crispy pork. Put it in the sizzling plate and presto! You have a sizzling super crispy sisig to enjoy! Great for picnics, swimming or outings this summer.

To cook sizzling crispy sisig: Boil pork liempo with salt, garlic and whole black pepper in water for approximately 45 minutes or until tender. Fry the boiled liempo until crispy and cut into desired size. In another pan, melt the butter and add the flour. Stir until flour turn light brown. Add water and pork bouillon, and adjust to desired consistency. Toss together crispy liempo, minced onion, green bell pepper and mushrooms.

(source: http://www.cookingchanneltv.com/recipes/sizzling-pork-sisig-2008389)

Wallberry: Dine With Style

 

The Wallberry Restaurant + Bar will be serving you entree’ which will definitely make your taste buds crave for.

For the meantime, Let’s talk about PASTA!

Most of the Filipinos nowadays have this instant urge to eat pasta and believe it or not, most of them are the so-called “millenials. You know, disregarding rice on their meal and replacing with eye-catching, deliciously prepared PASTA!

Pastas are traditional Italian Cuisine set as a staple food. Pasta is typically a noodle made with unleavened dough or durum wheat flour. Traditional pastas which are hand made has this unique taste compared to the ones who are machine manufactured. But you know, if it’s pasta, then count me in!

Here’s a little reference we stitched made easy for you to read:

Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been documented. In Italy the names of specific pasta shapes or types often vary with locale. For example, the form cavatelliis known by 28 different names depending on region and town. Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed and specialty or decorative shapes. As a category in Italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes. As pasta asciutta (or pastasciutta) cooked pasta is plated and served with a complementary sauce or condiment. A second classification of pasta dishes is pasta in brodo in which the pasta is part of a soup-type dish. A third category is pasta al forno in which the pasta incorporated into a dish that is subsequently baked.

Pasta is generally a simple dish, but comes in many varieties due to its versatility. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, color and texture. When choosing which type of pasta and sauce to serve together, there is a general rule regarding compatibility. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Thicker and chunkier sauces have the better ability to cling onto the holes and cuts of short, tubular, twisted pastas. The extra sauce left on the plate after all of the pasta is eaten is often mopped up with a piece of bread. 

-source (Wikipedia)