Infinite possibilities at Quantum Cafe

As a vegetarian, I often have to deal with questions. One of my favorite questions to answer is where I go to eat. Most people think it's difficult dining out when you're vegetarian, but that's a misconception. Especially now that there are more and more vegetarian-friendly restaurants to discover. Quantum Cafe is one such restaurant, and though it's been around since March, not that many people have stumbled upon the spacious cafe at the corner of Kamagong and Bagtikan. It isn't that easy to spot, since the entrance isn't visible from outside the building. Once you enter, the first thing your eyes will probably be drawn to are the plastic vines hanging from the ceiling. Fake plastic trees make me a bit uncomfortable, but I figured the decor shouldn't affect the food.

If you're expecting something from Brian Greene's "The Elegant Universe," you may be disappointed. Unlike Greene's quantum cafe, diners will not fade in and out of existence, nor will their drinks change colors. At Quantum Cafe, "food is the best medicine," so it's a good thing that the food is all-natural and far from mystic. If living green means avoiding chemicals, there's nothing to worry about in Quantum Cafe. The recipes are all homemade, and their ingredients are fresh. In fact, their salad greens are freshly picked right from their mini wall garden. Since the prices are friendly, first-time diners can choose several items from the menu without worrying about the bill. The Patatas Bravas (120 pesos) are great to start with, and much healthier than the usual potato chips. The chunks of boiled potatoes are made tasty with Quantum's special herb tomato sauce. You could also try the Mushroom Al Ajillo (100 pesos) or the Red Salad (120 pesos). The Malunggay Pesto Pasta (150 pesos) is generously topped with sweet black olives and thinly sliced mushrooms. This is perhaps the least oily pesto dish on the planet, but it's very tasty nonetheless, and the basil gives it a subtle spiciness. Rice eaters can have the crispy Veggie Meat Adobo Flakes (150 pesos), which comes with ubod achara. Pesco-vegetarians can choose between the Dill Fish (190 pesos), which is served with homemade mayonnaise and dill sauce, or the Garlic Fish (190 pesos) with is served with sauteed potatoes and greens. True to its name which means "infinite possibilities," Quantum Cafe has something for everyone, even meat eaters. The cafe has healthy options for those who haven't quite conquered their fear of greens. The Organic Chicken Teriyaki (190 pesos) is baked and comes with bean sprout salad and Jasponica rice. There's also Hainanese Chicken (190 pesos) and the Beef Burger Steak (190 pesos), homemade lean beef burgers minus the fat. When you get thirsty, their honey-sweetened Calamansi Juice (50 pesos), served hot or cold, is not a bad idea. But the house specialty is their Green Mango Vodka (70 pesos). The non-alcoholic alternative is the Fresh Mango Juice with fruit chunks (70 pesos). Local beer is a bit expensive at 50 pesos per bottle. Happy hour at Quantum Cafe has nothing to do with drinks. For vegetarians with healthy appetites, they have the Vegan Happy Hour on Mondays and Tuesdays. A sample menu includes the Vertical Salad, Malunggay Pasta with Shitake Mushrooms and Veggie Oyster Sauce, Veggie Meat BBQ and Vegan Cookies. Diners can eat as much as they want for 250 pesos from five to eight in the evening. It isn't just the food that you'll want to return to Quantum Cafe for. On one side is a gallery, currently exhibiting art by Mindanaoan silkscreen artist Mario V. Luna. There's a small stage which has been taken by groups like Geek Fight and Silly People's Improv Theater (SPIT). They also have film screenings, like last month's Banksy Film, Exit Through the Gift Shop. Every second Thursday of the month, Zone 5 holds a photography exhibit, and every Full Moon, Quantum Cafe celebrates with food, music and a bazaar. They also hold special events, like the Cinco De Mayo Mexican Food Festival in May, and their Aphrodisiac Food Fest in July, which featured dishes by Tanya Chua. - GMANews.TV