Tags: Food Establishments, Food Fare and Dishes, Vegetarian and Organic Food
By KC Santos
QUEZON CITY, METRO MANILA - In 2003, a group of four, young, free-spirited friends namely Carina Altamonte, Mara Bernaldo, Carl Medina, and Allan Burdeos decided to put up a business. The four have a common interest for food and many other activities and Nomnomnom was soon born.
The place is not your typical restaurant with its white tables and chairs and carefree interior accents. The interior lighting is relaxing, but not to the point of making you doze off.
“This is a place where people can just relax, play, and bond with the people closest to them,” says Dy Guillermo, the restaurant’s food server.
Dy says most diners see Nomnomnom as a bigger version of their rooms at home.
I visited the place and had a nice chat with Dy. I ordered one of their spicy pastas with shrimps, lime and cajun. The dish was a delight and for a few seconds, made me forget that I am doing an interview.
Nomnomnom also serves “Dude Food” or appetizers, which Dy says are the house specialty.
For starters, Dy suggested fried ravioli, a light dish stuffed with kangkong, mushrooms, and cheese. He also offered “Fourplay,” which is pita chips, with dips like salsa, hummus, mottabal, and roasted garlic.
As for the main course, Dy says their lime chicken, rice craters, and sisig are also a hit with diners.
If you’re up for pizza, then you have to try their Malinomnom Pizza, a Filipino-inspired pie topped with tinapa, kesong puti, itlog na pula and the classic white cheese. Dy says this pizza is an ideal meal for three persons.
For desert, Nomnomnom serves the cutest-looking sweet treats The macaroons served with choice of tea or ice cream sandwiches called the “Boom Chikka Wawa” never fails to meet up of the standards of diners, Dy says.
As for pulutan, Dy says you beer will go well with “Sinful Chicken Skin” and “Tokwa-Tokwa.” All these are served for a very affordable P100 to P200 each.
In the kitchen, you won’t see grumpy cooks but the most vibrant and young chefs who are responsible for the healthy and hearty meals. Interestingly, the owners planted herbs on their mini garden at the façade of the place, and the chefs would pick from the plants the herbs they would use for the food they will prepare.
Dy says the restaurant doesn’t stop with the food as he boasts of the fun activities that the owners organize during weekends so that the experience in Nomnomnom is made more interesting.
They would set up some game consoles such as Play Station 3s and a projector outside the restaurant where diners can play and socialize. The place also has regular film screenings, theme parties, and acoustic night performances from local rock bands.
Dy says these activities allow the restaurant to stay true to its promise of offering “happy food” to diners.
Dy says it is always a pleasure to report to work when it doesn’t feel like work at all. The place is closed on Mondays, but is open from 11 in the morning up to 2 in the morning the following day for the succeeding days of the week.
The young staff is friendly with anybody who sets foot in the place, and this is what sets Nomnomnom apart from other restaurants, Dy says.
“We just serve the diners right and give them the fun and comfort that they seek,” Dy says.
Get more information about Nomnomnom.
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