Tsoko.Nut Batirol

Bengü Hakyemez

On my 1000 morning visit at RCBC, we got lucky that Tskoko Nut was already open.Of course, i ordered my all-time fave tsokolate ah batirol and their dinuguan. My friends opted for the meals which have laing as side dish.I love that my favorite since more than five years ago has not changed its taste although there are branches that prep it better. Tsoko.Nut will always be my one go-to place for my hot chocolate drink fill. ❤

Fransiska A.

I am not really a fan of Tsoko Nut's pasta dishes. First, their pasta needs to be more al dente. I do believe they just reheat the noodles before dolloping the respective sauces. That for me is a big NO. Pasta should be served with a little bite and heat, which allows the sauces to coat each noodles strand evenly and just right.Second, serving sizes are too small. For a P135-peso meal, I expect a few more oomphs on my plate. Lastly, the malunggay pasta does not give malunggay some justice. They could have just served it in oil instead of adding cream.The seafood marinara pasta could also have more seafood. Two shrimps? Really?

Vidia Yanti

One of my favorite PH places. They offer Tsokonut which is also known as Choco Batirol. For me, this chocolate drink could be considered a traditional one since it is crafted with tablea/cacao. It is thick and creamy. Best for foreigners to try!

Eko Setyo Budi

I love the food here. The hot chocolate. The moist chocolate cake. The table chocolate cake. The Bibingka and the aligue spaghetti as well are all my favorites! Prices are reasonable. They have some sockets to plug your gadgets and WiFi is available as well!

Kisha Abuda

I have eaten here several times for lunch or merienda (afternoon snack). The restaurant boasts of mostly Filipino-themed dishes, drinks, desserts and pastries, as well as foreign foods with a Filipino twist. So far, I have eaten the following (sorry, I wasn’t able to take pictures of all the food I have had here):Coco Liempo – LOVELY dish! This is Tsoko.Nut’s version of Bicol Express, in my opinion. If you were to get a meal here, this should be your choice.Daing na Bangus with Laing – I was disappointed with this, as the meal was just microwaved. It was obvious that the fish has been pre-cooked prior to ordering (as the skin wasn’t crispy at all). I would understand that they expect a lot of orders during lunchtime, but since bangus doesn’t take that long to fry (I am from Dagupan so I know my bangus well) they should’ve at least cooked this per order (never mind if the laing has been pre-cooked).Creamy Malunggay Pesto with Shrimps Pasta – Also a good choice when eating here. Their local version of pesto made from moringa leaves is just right (no overpowering taste), and the shrimp was just lovely. If there was just one critique I have is that they should’ve made the pasta al dente (which should be the case in all pastas).Chocoholic’s Champorado – I am IN LOVE with this! This porridge is made from local chocolate (tablea), so it has that bitter taste that I really, really like. My only critique? They don’t serve tuyo (salted dried fish) or dilis (dried anchovies)!Suman sa Mangga – Another dessert I like here! I am sure that Thailand’s sticky rice with mango served as the inspiration for this. To add a Pinoy flair, tablea syrup was drizzled to add the slightly bitter taste to the sweet mango-and-rice tandem.Sans Rival Yema – The French pastry gets a Pinoy update! The meringue layers were smothered with yema-infused buttercream. Yum!Tsokolate Ah Batirol – What better way to enjoy Filipino dishes than with a truly Pinoy drink. This local chocolate drink is sweet, but not saccharine. Definitely a perfect partner with any of Tsoko.Nut’s dessert offerings.