tag:blogger.com,1999:blog-42388462537975436902024-03-20T18:04:45.388+08:00One Big BiteThe incomprehensible ramblings of a retired party animal about food, wine and the life that revolves around them.Anonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.comBlogger127125tag:blogger.com,1999:blog-4238846253797543690.post-14116259903083193252013-07-26T13:08:00.000+08:002013-07-26T13:08:10.888+08:00Cupcakes to Celebrate<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtJabeTlJHDqsVFPrl8aes5CNIBctOdk9wlW9b775TR2upJ_QpYal6iN7CxujKX1f1IO905j_xYWGl-UvpK8sHD-rKhEVD5t2EYkQkBYP2VzRhfgE_xARcoE_-czM7BhR9LnHd7t2d-ag/s1600/photo(13).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtJabeTlJHDqsVFPrl8aes5CNIBctOdk9wlW9b775TR2upJ_QpYal6iN7CxujKX1f1IO905j_xYWGl-UvpK8sHD-rKhEVD5t2EYkQkBYP2VzRhfgE_xARcoE_-czM7BhR9LnHd7t2d-ag/s320/photo(13).JPG" width="320" /></a></div>
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So much has happened since my last post.</div>
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<span style="mso-tab-count: 1;"> </span>As
I write this, <b>I am almost 5 months pregnant.</b> Yes, it’s a miracle. After my
<a href="http://chinkee-onebigbite.blogspot.com/search/label/Ectopic%20Pregnancy">ectopic pregnancy</a>, it took Matt and I a while to get pregnant again. But,
finally it happened, and right when we least expected it—I was just starting a
new job and we were in the process of moving into our new digs. “Impossible,” I
told myself when I was three weeks delayed. Not with all the stress and all the
action. Finally, I ask Matt to pick up a pregnancy test at the drugstore, “I’m
sure the result will be negative, but I just need to take the test already so I
can consult with the OB-GYNE and see what’s wrong.” </div>
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<br /></div>
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<span style="mso-tab-count: 1;"> </span>I
go to sleep that night, planning to do the test the next morning when my HCG
levels would be highest. But, I wake up in the wee hours of the morning and
cannot bring myself to go back to sleep. I had to know.</div>
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<span style="mso-tab-count: 1;"> </span>So,
I go into the bathroom and do the test. The 5-minute wait for the results felt
like forever as a mish-mash of emotions came over me. A part of me felt
indifferent, telling myself that I KNOW it will be negative and its ok. Another
part was afraid of yet another disappointing result, dreading the dull pain
that it will bring. <b>But, there was still that tiny part that was hopeful, that
maybe this time a small miracle might actually happened.</b> And as the two lines
indicating a positive result appeared, it was a new set of emotions that took
over: First, shock; then slowly, there’s that raw feeling of happiness reserved
solely, I thought, for lottery winners. For the first time in a really long
while, I felt victorious.</div>
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<span style="mso-tab-count: 1;"> </span>I
rushed to share this feeling with my husband, who was fast asleep and without a
clue in the world. Half-awake, he mumbles asking what was wrong, and I said,
<b>“I’m pregnant.”</b> He says, “Huh? How?” And I laughingly reply, “I don’t know! I
just am. Isn’t that crazy?” Still half-asleep, he celebrates a bit with a small
“yay” and tells me to go back to bed. Naturally, it all set in the next
morning, when the reality of it all was too vivid to ignore. </div>
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<span style="mso-tab-count: 1;"> </span>The
journey since then has been long and sometimes scary, with the trauma of the
ectopic pregnancy still very fresh in our minds. But so far, it has been close
to perfect, with just a little nausea during the first trimester I had to endure.
But its all good, I really cannot complain. We have prayed long and hard, and
now we have been blessed. Sometimes we still shake our heads in disbelief, and
I think that was the whole purpose to the ordeal we had to endure. <b>Now, we
appreciate every single tidbit of this pregnancy, every day that passes and I
have this blossoming life within me.</b> It’s the most amazing gift both of us have
ever received, and we are so grateful.</div>
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<span style="mso-tab-count: 1;"> </span>As
Matt and I celebrate our fourth wedding anniversary this weekend, we continue
on this premise of gratefulness. No, it has not been perfect: we have had our
share of issues and “real world problems” that we’ve had—and continue—to deal
with. But still, there is just too much to be thankful for. For one, we now
know who our real friends are. Ordeals weed out the fun-time friends from those
who will stick with you even at your lowest. Same goes with family—some have
proven to be truly valuable components in our lives, while others apparently we
can do without. But most importantly, these troubles made us realize that we
cannot live without each other, no matter what. <b>We fight, we argue, we shout,
we cry—but in the end, one cannot be complete without the other. </b></div>
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<span style="mso-tab-count: 1;"> </span>A
few months ago, at the height of my trying first trimester, a craving for
cupcakes hit me and I threw it out into the universe (Facebook, actually),
waiting to see if my prayers would be answered. A blessing came in the form of
a friend I haven’t seen in a long time that just happened to be in the same
area as Cupcakes by Sonja and was headed towards the direction of my office.
So, she sends me a private message on Facebook asking for directions to my
building, and that was that. No, she wasn’t selling insurance or Nu Skin—she
just gave me my half-dozen cupcakes, congratulated me on my pregnancy, we
hugged, and she went on her way. </div>
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<span style="mso-tab-count: 1;"> </span>And
I think that’s what life is all about—you can plan as much as you want, but
things hardly ever pan out the way you envision it. <b>We just need to do our
best, live and love as hard as we can, and hope that things turn out fine. It
really is about faith, if you think about it. </b>Then, when the powers that be
decide its time, you get the love of your life, your dream job, your own
family—or even your cupcakes. And when that finally happens, you will be so
unbelievably grateful. </div>
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Anonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.com0tag:blogger.com,1999:blog-4238846253797543690.post-79498662159533970062013-04-15T18:08:00.000+08:002013-04-15T18:08:19.348+08:00Quick Bites: Goto Monster's Goto Special and Tokwa't Baboy<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIO_W-7xGaLIie53dk8rvJOLG8ae2UsAKKEfa7fqNUG5H_AjtF3P9buFhs9gD8CzRxA6sc_g0EV7yzUy5fpbeDmSNZWtyhUgOr36D5B_9zwIzkipxIljcEKvaPXNqW3wUwIJ1_GBBnlao/s1600/gotospecial2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIO_W-7xGaLIie53dk8rvJOLG8ae2UsAKKEfa7fqNUG5H_AjtF3P9buFhs9gD8CzRxA6sc_g0EV7yzUy5fpbeDmSNZWtyhUgOr36D5B_9zwIzkipxIljcEKvaPXNqW3wUwIJ1_GBBnlao/s400/gotospecial2.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Goto Special</td></tr>
</tbody></table>
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For me, nothing heals and soothes like a bowl of <i>arroz caldo</i>. My first memory of the stuff goes all the way back to when I was a pre-schooler. One time, my dad picked me up from my grandparents’ house in Mandaluyong’s Old Wack-wack area then we made the short drive to the old Good-ah in Greenhills. I remember walking across the small bridge that allows pedestrians access into the restaurant, which, to my 5-year-old imagination, was quite magical. Then my dad and I sat on the counter and he ordered—chicken <i>arroz caldo</i> for me, <i>goto </i>and <i>tokwa’t baboy</i> for himself. I must have loved it, because since then I would ask our <i>yaya</i> to prepare chicken <i>arroz caldo</i> every time I felt sick or when I needed some good coddling.<br />
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To this day, I still pine for my <i>yaya</i>’s classic chicken <i>arroz caldo</i> when I’m under the weather (or just feeling blue). Although, recently, I was just as comforted by <b>Goto Monster</b>’s one-of-a-kind <b>Goto Special<i></i></b>. The porridge itself was rich, thick, and flavorful. You pick up the essence of a robust, aromatic broth used in cooking the short-grain rice and malagkit—an heirloom recipe from owner <b>Jean Hill</b>’s grandmother.<br />
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Jean added her own twist with the toppings and you can be assured that each ingredient was deliberate. Of course, there was tripe—because any self-respecting <i>goto</i> has got to have it. Goto Monster’s was tender and didn’t have the gamey, barnyard taste from sub-standard preparations. Instead of the usual hard-boiled egg, Jean decided it made more sense to use half a salted duck egg. “Plain chicken egg is just as pretty,” she imparts. “But, you don’t really get much flavor from it.” She then adds another dimension with some shredded <i>tinapa</i>, and rounds it all up with the traditional garlic crisps and green onions. What you get is a <i>blitzkrieg</i> of flavors, elevating the homely porridge into something that would induce cravings from any time of the day.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhEUyht-Yee4tAhoXZrEZgkq1Q2NwJ6IpIWFx1HhUWXPrIPKHnbvnPPJGV6se2oc66oVhi3kw-jzt4ECnQBtPSx5A0SSuOGlM8r9jr0OAXSrPlluDjS5h6lXKfWLOE030J7rru_DaEKmE/s1600/tokwatbaboy2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhEUyht-Yee4tAhoXZrEZgkq1Q2NwJ6IpIWFx1HhUWXPrIPKHnbvnPPJGV6se2oc66oVhi3kw-jzt4ECnQBtPSx5A0SSuOGlM8r9jr0OAXSrPlluDjS5h6lXKfWLOE030J7rru_DaEKmE/s400/tokwatbaboy2.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tokwa't Baboy</td></tr>
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With all of that already going on in the goto, you will probably think that an order of <b>Tokwa’t Baboy</b> is excessive. Perhaps, but you will be missing out on something pretty darn good if you cast it aside. The fried tofu is crisped up and sliced, and then tossed in a bowl of cubed pork and fresh onions. But, instead of the usual cartilage or <i>kasim</i>, you get juicy bits of <i>bagnet</i>—that fabled Ilocano crispy pork dish marinated in <i>sinamak</i> and spices. With the flavorful meat, the sauce does not have to work overtime, though it is a study in sweet/sour balance in itself. No matter how filling the <i>goto</i> is, I will always have space in my stomach for this.<br />
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People always wax poetic over their favorite comfort food, and I am obviously no different. Goto Monster offers a jazzed-up alternative to the classic Filipino dish but still gives you that feeling of coming home. Its not trying to be fancy—it’s the same roadside preparation served amidst down-to-earth surroundings. But it is better, and it makes you want more.
<i><b> </b></i><br />
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<i><b>Goto Monster</b> </i><br />
<i>P. Ocampo corner Dungon Sts. </i><br />
<i>San Antonio Village, Makati City </i><br />
<i>E-mail address: gotomonster@yahoo.com</i>
Anonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.com2tag:blogger.com,1999:blog-4238846253797543690.post-32613348331237487082013-04-04T18:55:00.000+08:002013-04-04T18:55:36.569+08:00Let the Sunshine Through<br />
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Girls who do not eat are very foreign to me. I respect their choice—they obviously prefer to look good in skinny jeans over indulging in a cheesy, carb-y pizza, and that’s ok. Once in a while I do catch myself admiring their lithe physiques and hoping that I, too, can fit into those tiny size-2 dresses. But I made my choice, and I chose to eat well. Therefore, I will live with the results, which is the “junk in my trunk.”<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMIWSmEc-x5u681D_ouPQ38wYSQLWy5FfHns0cgma6PE8owNfV1FddJ6CX1cTCD1gZc62EiIuGVoHtcjuowUfmaPTO4F3eq7Lt4YNJAvSFGmQa2Vt_Fgje8VpLNUIVD0XedoT9eRG_0eM/s1600/sunshine+bar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMIWSmEc-x5u681D_ouPQ38wYSQLWy5FfHns0cgma6PE8owNfV1FddJ6CX1cTCD1gZc62EiIuGVoHtcjuowUfmaPTO4F3eq7Lt4YNJAvSFGmQa2Vt_Fgje8VpLNUIVD0XedoT9eRG_0eM/s320/sunshine+bar.JPG" /></a></div>
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But the ladies of <b>Sunshine Kitchen</b> are freaks of nature—they cook and eat delicious, rich comfort food without gaining an inch around their mid-sections. From the lovely chefs (<b>co-owner Tanya and my baby sister, Sansan</b>) to the bubbly part owners, all of the ladies involved look great in their sexy denim cut-offs. Don’t be fooled though—these hotties know their food.<br />
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When I eat at Sunshine Kitchen, I like to prep my stomach with one of their healthy salads. Their dressings—such as the <b>Mediterranean Salad</b>’s red wine vinaigrette—are light yet flavorful.</div>
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The pizzas here can definitely give those of the surrounding establishments a run for their money. The crust is thin and crisp, but with a bit of a bite. Old-school, Neapolitan-style. My favorites are the Cristal’s Choice, which is their version of the pizza Napolitana. But for something that is uniquely SK, go for the Sunshine Pizza—garlicky Cabanatuan longganisa, juicy porchetta, peppery arugula, topped with a runny egg. A spattering of yolk adds just enough richness to an already decadent dish. Not for the calorie-counting, but then again, you only live once.<br />
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Matt the chicken lover swears by their Fried Chicken. Crisp, juicy and flavorful, it has all the winning components. Their gravy is what I imagine good Southern-style cooking must be. Creamy and rich, but not overtly so.<br />
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Another bestseller is the Longganisa Paella. The dominant flavors are classic Spanish, but with familiar flavors of local sausage and eggs. Very festive and perfect for sharing.<br />
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Their lust-worthy Porchetta is served with rice pilaf and French beans. This, along with their pizzas, is what will set this establishment apart from all the trendy grub spots in the metro. The skin is chicharon-level crunchy, and the moist pork is soft and perfectly-seasoned. Everyone from husky males to Cohen-cheating waifs swear by it.<br />
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Sunshine Kitchen also makes their own ice cream, and one time I got to try their Key Lime Pie Ice Cream. And that is exactly what you taste when you have a spoonful. A cool touch would be the sweetened breadcrumbs that add texture for a well-rounded dessert.
It’s an ideal place for pretty much everything—from quiet brunches, to power lunches, to boisterous family dinners. Or just come by when you want to be cheered up by some straightforward, delicious food.<br />
<br />
<br />
<br />
<b><i>Sunshine Kitchen</i></b><br />
<i>2/F Fort Pointe Building (near Urbn)</i><br />
<i>Bonifacio Global City, Taguig</i><br />
<i>Mobile no. 0929-8139775
</i>Anonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.com2tag:blogger.com,1999:blog-4238846253797543690.post-67791483174165599932013-02-13T17:38:00.000+08:002013-02-14T09:46:39.554+08:00Quick Bites: La Nuova Pasteleria's Profumo di Tartufo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeD9BVOZgk5AS3dOX0R2VDogvbll3X3kVkN2UZtrfiPR0QtCGHP7k8sEudxj_QEIbEnU5UAGFRGQRz7GYknL4opVFU3VJ4JLLfw2r9l8w2H_iecBVHwRWrm7zgTfV_yo2DKsUuWx2maZU/s1600/Photo1(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeD9BVOZgk5AS3dOX0R2VDogvbll3X3kVkN2UZtrfiPR0QtCGHP7k8sEudxj_QEIbEnU5UAGFRGQRz7GYknL4opVFU3VJ4JLLfw2r9l8w2H_iecBVHwRWrm7zgTfV_yo2DKsUuWx2maZU/s320/Photo1(2).jpg" width="320" /></a></div>
<br />
Recently, I was half-heartedly watching an interview with
legendary fashion designer Diane von Furstenberg on TV while the hubby was
distracted with his fantasy basketball league on the iPad.<span style="mso-spacerun: yes;"> </span>As she luxuriated on her plush couch,
dressed in one of her coveted wrap dresses, she said something that deeply
resonated with me and caught my attention.<span style="mso-spacerun: yes;"> </span>When asked by the British interviewer what it was- with the
organized chaos brought about by astronomical success- that kept her sane, she
imparts: “Solitude.<span style="mso-spacerun: yes;"> </span>Sometimes, we
owe it to ourselves to just be alone.”<span style="mso-spacerun: yes;"> </span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>In
this frenetic, modern lifestyle, we have taken huge pains to stay connected and
be constantly “in the loop” with whatever new gadget that does the job fastest
(and makes you look cool while doing it).<span style="mso-spacerun: yes;">
</span>But despite the constant need to be in touch with each other, there is
that little voice that says when you need a little time on your own.<span style="mso-spacerun: yes;"> </span>Just be still and quiet, allow yourself
to clear your mind.<span style="mso-spacerun: yes;"> </span>Or think.<span style="mso-spacerun: yes;"> </span>Whatever it is that you feel you need
to do for yourself.<span style="mso-spacerun: yes;"> </span>Even as a
young girl, I cherished these moments alone where I am allowed to dream and
wish and wonder.<span style="mso-spacerun: yes;"> </span>And now, when the
young girl’s daydreams are replaced with harsh realities, these little pockets
of solitude are all the more precious.<span style="mso-spacerun: yes;">
</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>Last
weekend, I spent some of this sacred alone time with a plate of <b>Profumo di
Tartufo</b> at <i><b>La Nouva Pasteleria</b></i>- a mountainous pile of tagliatelle in
truffle-perfumed cream sauce and porcini mushrooms, topped with wide films of
<i>prosciutto</i>.<span style="mso-spacerun: yes;"> </span>That rich cream,
coupled with the dense earthiness of the mushrooms and the heady aroma of
truffles, acted like a healing elixir for my soul.<span style="mso-spacerun: yes;"> </span>I tear off a little piece of ham as I roll the wide, flat pasta
around my fork, and it imparts just the right amount of salty, porky flavor to
an already highly immoral dish.<span style="mso-spacerun: yes;"> </span>I
derived so much pleasure from it that, as I sat there alone, I was wishing that
I had someone to share it with.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>And
enough for two, it truly was.<span style="mso-spacerun: yes;"> </span>I
wrapped the remnants of the pasta and hurried home, feeling revived, my mind
clear.<span style="mso-spacerun: yes;"> </span>I felt it in my bones that
I was ready for a fresh week and the new experiences it will bring.<span style="mso-spacerun: yes;"> </span>Watching Matt scarf down the other half
of the <i>Profumo di Tartufo</i>, hearing his grunts of approval (punctuated by the
occasional commending profanity)- I count my blessings:<span style="mso-spacerun: yes;"> </span>I am only alone when I choose to be.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i>La Nuova Pasteleria</i></b></div>
<div class="MsoNormal">
<i>G/F San Antonio Plaza</i></div>
<div class="MsoNormal">
<i>McKinley Rd., Forbes Park</i></div>
<div class="MsoNormal">
<i>Makati City</i></div>
<div class="MsoNormal">
<i>Tel. no. (632) 867 2370</i></div>
Anonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.com2tag:blogger.com,1999:blog-4238846253797543690.post-72441325775672325132013-02-07T14:39:00.000+08:002013-02-07T14:40:29.514+08:00Remember Your First Chocolate Kiss?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGkaFP56qlFssCt_ZkLt4ZcBv9OFj9WZykN4RWnZxP0b4Z4o30n6EylkrDk8dRUYYBwpGOpmDCq9cgGVVccF-6gCTTOobXb6xGz3Z0dABFcZtbSn7jWupCAtOTE0ABx7AuggV0ZaeYUG4/s1600/devilsfoodcake.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGkaFP56qlFssCt_ZkLt4ZcBv9OFj9WZykN4RWnZxP0b4Z4o30n6EylkrDk8dRUYYBwpGOpmDCq9cgGVVccF-6gCTTOobXb6xGz3Z0dABFcZtbSn7jWupCAtOTE0ABx7AuggV0ZaeYUG4/s320/devilsfoodcake.jpeg" width="320" /></a></div>
<br />
<div class="MsoNormal">
College gave me my first taste of the real world- meeting
people outside my usual circle; encountering challenges (both in school and in
life) that tested my mettle; basically, I learned that the world could both be
loving and cruel.<span style="mso-spacerun: yes;"> </span>But aside from
waking up to these harsh realities of life, it was during my university days
that I got to really experiment with food.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>There
are many blissful food memories of my time in the Katipunan area, and quite a
number of them had something to do with <i><b>The Chocolate Kiss Café</b></i> at the Bahay ng
Alumni in UP Diliman.<span style="mso-spacerun: yes;"> </span>I recall how
excited I was to be able to enjoy generous portions of my favorite pastas,
followed by huge slices of beautiful cakes.<span style="mso-spacerun: yes;"> </span>To my young, unexposed palate, it was my haven of good food,
away from the poorly ventilated grills and fast food joints that college runts
like me used to frequent.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>One
weekend, <b>Matt </b>and I were in the QC area and I spotted the branch of Chocolate
Kiss along Roces Avenue.<span style="mso-spacerun: yes;"> </span>Excited,
I decided to grab a quick snack just to see what has become of this old
favorite.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLIFpP2pQG2t1OT4yoYLWXD6Ehhvzi_dlDq0iu-QtO_kRQRPxGr7ADsMgRJ3Jxb0b0E2OmpffT7cvBFy5xNceVVIyWMm7NnEFLT9S4Z9c3-YF3PAOZiRiRrQw0PKokI6sZR9wgSxjnKVs/s1600/aliguepasta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLIFpP2pQG2t1OT4yoYLWXD6Ehhvzi_dlDq0iu-QtO_kRQRPxGr7ADsMgRJ3Jxb0b0E2OmpffT7cvBFy5xNceVVIyWMm7NnEFLT9S4Z9c3-YF3PAOZiRiRrQw0PKokI6sZR9wgSxjnKVs/s320/aliguepasta.JPG" width="320" /></a></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>I
loved their Fettuccine Carbonara, but having since outgrown pastas with creamy
white sauces, I ordered their <b>Aligue and Prawn Pasta</b>.<span style="mso-spacerun: yes;"> </span>The <i>linguine</i> was nicely cooked (<i>al dente</i>), and the <i>aligue</i>
(crab fat), although fundamentally rich, was not oily.<span style="mso-spacerun: yes;"> </span>There were notably more than a handful
of prawns in my bowl.<span style="mso-spacerun: yes;"> </span>Most <i>aligue</i>
pastas tend to be heavy on the garlic, but CK’s version seemed to have
practiced restraint.<span style="mso-spacerun: yes;"> </span>I think I
like it more this way.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3KIXRgnILhJN4j315lDmSU2FjCuW3-NvqGbuCL5NfxjSYyoYeZd_IadYu32HsJDhkBD8ZXrJ-I8DAK7_rlOOHFp7h4JLQGuGQupQzi9h6-eQXmZJfeVCnD4a5rrDGgdqhz_VNHMqmDps/s1600/salisburysteak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3KIXRgnILhJN4j315lDmSU2FjCuW3-NvqGbuCL5NfxjSYyoYeZd_IadYu32HsJDhkBD8ZXrJ-I8DAK7_rlOOHFp7h4JLQGuGQupQzi9h6-eQXmZJfeVCnD4a5rrDGgdqhz_VNHMqmDps/s320/salisburysteak.jpg" width="320" /></a></div>
<div class="MsoNormal" style="text-indent: .5in;">
Matt opted for the <b>Salisbury Steak
with Mashed Potato</b>- his idea of comfort food.<span style="mso-spacerun: yes;"> </span>I believe he enjoyed it, particularly the thickened,
home-style gravy. </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoUSs1VKmqz7bBo28KbNlB2ekWq57_cSeG556f5O6lA_U86KVwENO-lhr6nCEIfg9sQcHtk5WkvLUlhjnbc9zfTsF0UxlXDoB8_rYQeVC-39cu0o7gb-zugUvZMwVfWVtVUoiF01ithK0/s1600/devilsfoodcake.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoUSs1VKmqz7bBo28KbNlB2ekWq57_cSeG556f5O6lA_U86KVwENO-lhr6nCEIfg9sQcHtk5WkvLUlhjnbc9zfTsF0UxlXDoB8_rYQeVC-39cu0o7gb-zugUvZMwVfWVtVUoiF01ithK0/s320/devilsfoodcake.jpeg" width="320" /></a></div>
<span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;"> </span>
<br />
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>For
dessert, I had to have a slice of a classic- <b>Devil’s Food Cake</b>.<span style="mso-spacerun: yes;"> </span>Stark white peaks of marshmallow-like
frosting enveloped a rich, fudge-y chocolate cake- there’s a reason why it made an
impact back then and was burned into my memory.<span style="mso-spacerun: yes;"> </span>It’s still good.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrLsKrdm6707OXCeMtk5LubI81JsGM_Zqi24RZ9CrmhH0g18hzAmQaRMFWOEFhKrijljE5LoGtQ6ZMtTeGkMGaNYy0xhIP2ver4qanHPWdUIjMTuCt2GkOCj92ujXv6-BltVgpmNflWY/s1600/blueberry_cheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrLsKrdm6707OXCeMtk5LubI81JsGM_Zqi24RZ9CrmhH0g18hzAmQaRMFWOEFhKrijljE5LoGtQ6ZMtTeGkMGaNYy0xhIP2ver4qanHPWdUIjMTuCt2GkOCj92ujXv6-BltVgpmNflWY/s320/blueberry_cheesecake.jpg" width="320" /></a></div>
<div class="MsoNormal">
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>Matt
also had to have his cheese fix- this time in the form of a <b>Blueberry
Cheesecake</b>.<span style="mso-spacerun: yes;"> </span>The blueberry topping
was obviously canned, but the cake itself was good enough- thick and dense, but
not cloying.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>The
service was a tad “too relaxed” for my taste- boisterous banter (and singing!)
among the staff is a no-no in my book.<span style="mso-spacerun: yes;">
</span>Save it for your <i>yosi </i>break, guys.<span style="mso-spacerun: yes;">
</span>Still, it was a fun afternoon of reminiscing, especially having
discovered that this old favorite has maintained the pleasantly homey quality
of their food.<br />
<br />
<br />
<br />
<b><i>The Chocolate Kiss Cafe</i></b><br />
<i>G/F Korben Place</i><br />
<i>Roces Ave. cor, Sct. Tobias St., Q.C</i><br />
<i>Tel. no. (632) 412 7876
</i></div>
</div>
Anonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.com0tag:blogger.com,1999:blog-4238846253797543690.post-5645752548813674162013-01-25T14:39:00.002+08:002013-01-25T14:39:17.525+08:00A Taste of the Holy Land<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVsi38ILmO4FYlRFli5iHmLG3MTtT0sAbXd8WXdo1UXP_ikZ9Q0DknCpUrSoGToQFJa8w69Em2NTnrcWT-Dfcu8E34dpHt9VdBpCvi6tttlc7qJ0CGt1cLYNJDg89Ri-BDZc9veDe6y_o/s1600/jewish+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVsi38ILmO4FYlRFli5iHmLG3MTtT0sAbXd8WXdo1UXP_ikZ9Q0DknCpUrSoGToQFJa8w69Em2NTnrcWT-Dfcu8E34dpHt9VdBpCvi6tttlc7qJ0CGt1cLYNJDg89Ri-BDZc9veDe6y_o/s320/jewish+collage.jpg" width="320" /></a></div>
<br />
I have never had Israeli food before. Not because I didn’t want to- the Philippines is not exactly a hotbed for Jews. However, one of my hunger-induced Facebook statuses (something like “this country needs a good Jewish deli!”) caught the attention of a friend who has Israeli connections and told me about a remarkable Kosher meal a friend of his prepared recently. It was not the New York-style corned beef sandwich I was craving for, but it definitely aroused my interest. One thing led to another, and before I knew it, I was sitting down to a beautifully laid-out spread of Israeli dishes with <b>Matt</b> and a few friends.<br />
<br />
Our friends <b>Dudu and Marie O.</b> introduced us to young and charming <b>Iyar</b>, a Jewish expatriate based in Manila. For us (and a few other food lovers we brought along), he gamely prepared a lovely meal featuring the popular Israeli dishes he used to serve in his own restaurant back home.
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfpCQnOMyNt7dg9v9ghAoTPIPIiCYs9t4EmGkV5tfBtPsGBCid1MgVUFk6DhxSaU1f9sZtTgpgjWuWnC88gi-L-DSWLYnb5MAbmXE262NXG5iGHcm9NucYXn2sUq-amollj98oBysTl_M/s1600/moroccan+spicy+fish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfpCQnOMyNt7dg9v9ghAoTPIPIiCYs9t4EmGkV5tfBtPsGBCid1MgVUFk6DhxSaU1f9sZtTgpgjWuWnC88gi-L-DSWLYnb5MAbmXE262NXG5iGHcm9NucYXn2sUq-amollj98oBysTl_M/s320/moroccan+spicy+fish.jpg" width="320" /></a></div>
<br />
The meal began with <b>Moroccan Spicy Fish<i></i></b>- maya-maya flavored strongly with cumin and coriander. Iyar admits to being adverse to salt, and it was most evident in this particular dish. However, it was a fitting prologue to this exotic meal as it features a flavor profile that I admit is surprisingly unfamiliar to me despite the use of common ingredients. Fine, it’s Moroccan, but its good and he prepared it well, so no complaints here.<br />
<br />
Iyar explained that a traditional Israeli meal features a wide assortment of salads- ranging from savory dips to refreshing chopped vegetables. Although he has expressed his disdain for locally-produced pita bread, he found the ones at Arya Restaurant to be quite good so he bought some from them to accompany the salads.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgORfOpDJ3XPhTA4AXaML1_HkDBBrrpblffd5pW43mabz5OAU17-2J8GMLQcZRczlUJtqkmjQh7EYrr4TXVz2TOjIpW4hpurs3kgKSKGkUzltLBzaJUH_qCGmkVGt-BMDdRKZ0OCSJ9w_c/s1600/hummus.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgORfOpDJ3XPhTA4AXaML1_HkDBBrrpblffd5pW43mabz5OAU17-2J8GMLQcZRczlUJtqkmjQh7EYrr4TXVz2TOjIpW4hpurs3kgKSKGkUzltLBzaJUH_qCGmkVGt-BMDdRKZ0OCSJ9w_c/s320/hummus.JPG" width="320" /></a></div>
<br />
Our host is most proud of his <b>Hummus<i></i></b>, and rightfully so- the chickpeas are pureed until silky-smooth (sorry, I couldn’t resist the “Zohan” reference) and mixed with high-quality Tahini (sesame paste) that he brings in from Israel. Topped with spices and some pine nuts for extra flavor and texture, it was a hit, especially with a friend who admits to being a hummus addict.
<br />
<br />
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<br />
I love <b>Moutabal<i></i></b>, and I have to admit that Iyar’s was one of the best (and prettiest) I have had so far. It has that perfect balance between the roasted eggplant and garlic, not one overpowering the other.
<br />
<br />
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<br />
The most talked about salad/dip that evening would have to be the <b>Matbuha<i></i></b>, painstakingly prepared by cooking down huge, ripe tomatoes (the best he can find, Iyar shared) until rich and concentrated like a paste. This is traditionally served alongside grilled meats as a condiment, lending a sweet and tangy flavor to the dish. It really was quite addicting, even just slathered on pita.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMcbvEX6HC_wy8cgiYU74r0Es9p9bz2PTOAGGaxei3ULDgOFpPu4Sw8jloa6xDwF6t9LwTu3XqgCJBZVokTS9H5eHWQ8G_Ddlgf3feNIuAPgk-LkNGpSKj5bjZITEQvYtWe36FjjX75Y/s1600/cucumber+tomato+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMcbvEX6HC_wy8cgiYU74r0Es9p9bz2PTOAGGaxei3ULDgOFpPu4Sw8jloa6xDwF6t9LwTu3XqgCJBZVokTS9H5eHWQ8G_Ddlgf3feNIuAPgk-LkNGpSKj5bjZITEQvYtWe36FjjX75Y/s320/cucumber+tomato+salad.jpg" width="320" /></a></div>
<br />
As a side dish to grilled meats, a light but tasty accompaniment would be this <b>Cucumber, Tomato and Carrot Salad</b>. Mildly-flavored with lemon and some herbs, it lends textural contrast alongside the pureed dishes.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDMYieff9zef2_M6WlLiI1EyBKvSFhp_14A8WtHqx_0VXdyTGtHnacsOHPtaKeWIhbUPZdi6ojerOwj5SfqiWde2Qkp-ofMsfyswtHqnMcJhJwrrUnByU7Y6602TqImFinDJ5HLODaRA/s1600/fresh_cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDMYieff9zef2_M6WlLiI1EyBKvSFhp_14A8WtHqx_0VXdyTGtHnacsOHPtaKeWIhbUPZdi6ojerOwj5SfqiWde2Qkp-ofMsfyswtHqnMcJhJwrrUnByU7Y6602TqImFinDJ5HLODaRA/s320/fresh_cheese.jpg" width="320" /></a></div>
<br />
Matt the Cheese Lover was infatuated with the <b>Fresh Cheese</b>. I mean… It’s fresh cheese. How could you not, right? Made from thick yogurt, it is slightly tangy but creamy. I found myself wishing there was more of it, or perhaps less people to share it with.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTnQYCgOzzxO1UKsBf53pC_EYO6xKWP6P0u3o7BRsZu7CNRlsuVBjv8ocvntzrRgT-Xp6T05OEqNrGZA5PLyVkx-9MuGc6AFMMsv7d5xvMcESlgDIhyKLQQ3EldY4TaBwxCdIaUHrxV2c/s1600/falafel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTnQYCgOzzxO1UKsBf53pC_EYO6xKWP6P0u3o7BRsZu7CNRlsuVBjv8ocvntzrRgT-Xp6T05OEqNrGZA5PLyVkx-9MuGc6AFMMsv7d5xvMcESlgDIhyKLQQ3EldY4TaBwxCdIaUHrxV2c/s320/falafel.jpg" width="320" /></a></div>
<b><br /></b>
<b>Falafel<i></i></b> is one of the most popular middle-eastern dishes, and as a result, probably the most bastardized. I was really excited to try Iyar’s version, knowing that this is the closest I would ever come to an authentic falafel. However, with our generous host’s desire to serve us a wide array of dishes, his falafels have grown cold awaiting its moment in the spotlight. Hopefully, I would get another chance to try them when they are freshly-cooked.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzlVwHb1TT9Lk2aYeQ_3BNpEmbjrgI6EwcHOGdKmPJ9RHPPRs_PLJxqotpe6V9B7FmL93Dv05YCFi37YyCJp3A9qln1rf0TgvYcnVcCFtkY2fcGH8CbK-T7QdCLOCAT-mLdePpmPUHeAk/s1600/grilled+meats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzlVwHb1TT9Lk2aYeQ_3BNpEmbjrgI6EwcHOGdKmPJ9RHPPRs_PLJxqotpe6V9B7FmL93Dv05YCFi37YyCJp3A9qln1rf0TgvYcnVcCFtkY2fcGH8CbK-T7QdCLOCAT-mLdePpmPUHeAk/s320/grilled+meats.jpg" width="320" /></a></div>
<br />
Thankfully, the <b>Grilled Meats</b> (an assortment of chopped chicken meat, hearts and liver) more than made up for the void left by the falafel. It was flavorful and pungent- “like kofta”, the chef in our group shared. This is typical Israeli fast food, stuffed in a pita with salad and hummus. Delightful!
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGc5J6sV8uNg7DeZ6DD9KUwz96h0IopNG2CEgtrYpvYP2mXBDheKR1-0o5Mo4NopcNvdyTZPcBBXvSDcOe2574KFKh1ASqTdiWbiyL7IUG5s6SGMgtValuDCFjUjr36Z-hbdbz76xtYtU/s1600/maloube.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGc5J6sV8uNg7DeZ6DD9KUwz96h0IopNG2CEgtrYpvYP2mXBDheKR1-0o5Mo4NopcNvdyTZPcBBXvSDcOe2574KFKh1ASqTdiWbiyL7IUG5s6SGMgtValuDCFjUjr36Z-hbdbz76xtYtU/s320/maloube.jpg" width="320" /></a></div>
<br />
The centerpiece is definitely the <b>Maloube<i></i></b>- a rice dish stuffed with lamb chops and eggplant. The rice on its own was so buttery and smoky, flavored with the juices of the tender lamb. Iyar admitted earlier on that the rice in the middle might be undercooked, but fortunately I had none of that on my plate. If I wasn’t watching my carbs, the rice on its own was so tasty I could have definitely had more of it.<br />
<br />
What a blessing it was to have been invited to this dinner. I learned so much about Israeli food, not only from the actual experience of eating it, but also from the discussion among foodies that ensued after. Thank you so much to our gracious host!
Anonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.com0tag:blogger.com,1999:blog-4238846253797543690.post-77595524139984331112012-12-31T16:09:00.001+08:002013-01-01T15:24:25.635+08:00The Good Stuff: Best Finds Going Into 2013<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6d5kyCUVCD0chS7L8Uqm1gx7iDekZXAc9THxNo0wx3DfTger7_JGMKD4E6H7l-4KOQJ5ZX8LZPxtJPYkDZERn2Jl0lOAXKo5xngTU3LU6N5V7zTmxgH9ITex-2JqbWShwL2ZrQAP1NC4/s1600/bestfinds_collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6d5kyCUVCD0chS7L8Uqm1gx7iDekZXAc9THxNo0wx3DfTger7_JGMKD4E6H7l-4KOQJ5ZX8LZPxtJPYkDZERn2Jl0lOAXKo5xngTU3LU6N5V7zTmxgH9ITex-2JqbWShwL2ZrQAP1NC4/s320/bestfinds_collage.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br />
Better late than never, so they say, and these delectables
are definitely some of the noteworthy dishes I have tried this year.<span style="mso-spacerun: yes;"> </span>So good, in fact, that I could not allow the
year to end without sharing them with all of you.<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMgE66eZDFhGX4eNKLFHVIhenhxv46-I6aXC3RZV0t4dmjHXbA62VQZqzswkn-gFqxT7uuf5lu_Hwef8v6rAco5uPrB4T20ZvIv5feDn3xCLxFHmf_RmHKkSZGO-YWla7IlejSjCWsiCI/s1600/haichix_porterhouse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMgE66eZDFhGX4eNKLFHVIhenhxv46-I6aXC3RZV0t4dmjHXbA62VQZqzswkn-gFqxT7uuf5lu_Hwef8v6rAco5uPrB4T20ZvIv5feDn3xCLxFHmf_RmHKkSZGO-YWla7IlejSjCWsiCI/s320/haichix_porterhouse.jpg" width="320" /></a></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><br /></b>
<b style="mso-bidi-font-weight: normal;">Hai Chix & Steaks’
US Angus Porterhouse<o:p></o:p></b></div>
<div class="MsoNormal">
<br />
Think
Mamou- even Peter Luger- but a fraction of the price you’ll pay for the same
cut of meat in fancier steakhouses.<span style="mso-spacerun: yes;">
</span>Prepared by Enderun-trained chefs, Hai Chix’s porterhouse is best cooked
medium to medium rare, allowing the soft, flavorful meat to take center stage
with minimal seasoning.<span style="mso-spacerun: yes;"> </span>This is
obviously borne from an understanding of and respect for good ingredients, a
by-product of the chefs’ travels and training in Michelin-starred restaurants in
Paris and the US.<br />
<br />
The streamlined décor of the
establishment evokes the same quiet confidence as the food coming out of
the kitchen.<span style="mso-spacerun: yes;"> </span>At P2,400.00 (inclusive of
side dishes), this porterhouse is arguably the best you could possibly have in
its price-range, if not better than others contained in much plusher
surroundings.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br />
<b><i>Hai Chix
& Steaks</i></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<i>Ortigas Home
Depot</i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<i>Julia Vargas
Ave., Pasig City</i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<i>Tel. no.
(632) 6617695</i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQu_DxDPs7Lww64VZ3-SUbsjphvCvZq0eJewfs7NhKtq0kKHzY6SiSVt5MrhsHrOXFZgHiLM5TBv7oymRb-vNCvpmtoUaBOD6L0mIa7sayD4Rv2elUm-IQSCQxfZyVlQEbSw8exQwyXU/s1600/yema+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQu_DxDPs7Lww64VZ3-SUbsjphvCvZq0eJewfs7NhKtq0kKHzY6SiSVt5MrhsHrOXFZgHiLM5TBv7oymRb-vNCvpmtoUaBOD6L0mIa7sayD4Rv2elUm-IQSCQxfZyVlQEbSw8exQwyXU/s320/yema+cake.jpg" width="320" /></a></div>
<div class="MsoNormal">
<b>Rodillas Yema Cake</b><br />
<br />
<b></b>Yes, the local candy made from egg
yolk and condensed milk- usually served as a calamansi-sized ball or formed
into tiny pyramids- is being produced and served in the small provincial town
of Tayabas, Quezon in cake form.<span style="mso-spacerun: yes;">
</span>Technically, my mom was the one who discovered this- at a wake, of all
places- and swears that no dessert has captured her attention for quite a while
now like this one.<span style="mso-spacerun: yes;"> </span>With this testimonial
coming from the woman who squashed my obsession with everything chocolate at a
young age, I knew it was definitely worth a try.<br />
<br />
The cakes come in two sizes: half
(8” x 6”) and whole (8” x 12”), reasonably priced at just P120 and P240, respectively.<span style="mso-spacerun: yes;"> </span>One bite was all it took <span style="mso-spacerun: yes;"> </span>to know what all the fuss was about- the yema
was impressively gooey yet smooth, sweet yet ethereal with a hint of citrus and
slightly-salty cheese; In contrast, the chiffon cake was decidedly light-footed
in both density and flavor, allowing the luxurious egg-y yema to get
top-billing (although, not necessarily all the attention).<span style="mso-spacerun: yes;"> </span>A beautifully- balanced dessert with two
simple components that is sure to satisfy, if not win you over completely.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br />
<br />
<i><b>Rodillas
Restaurant</b></i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<i>39-D Quezon
Ave.</i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<i>Tayabas,
Quezon</i></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxqpAiAh5lU_hUt1o421m-sGMb1BoeHYgfr4KGW00kP6Q1HJA1-KtM1dlvo46UnR8ylAvSsYi26T-rhQHM5bg4CnX-UOxeZOvirXbneFrPudMPVwLYSqtXAx0NUwHE_TjyuHH3qdL6tQ/s1600/fideua.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxqpAiAh5lU_hUt1o421m-sGMb1BoeHYgfr4KGW00kP6Q1HJA1-KtM1dlvo46UnR8ylAvSsYi26T-rhQHM5bg4CnX-UOxeZOvirXbneFrPudMPVwLYSqtXAx0NUwHE_TjyuHH3qdL6tQ/s320/fideua.JPG" width="320" /></a></div>
<div class="MsoNormal">
<b><br /></b>
<b>La Cocina de Maria’s <i>Fideua</i></b></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span><br />
<span style="mso-tab-count: 1;"></span>This
lovely Spanish lady from Alabang seems to enjoy stuffing me with food- not that
I am complaining.<span style="mso-spacerun: yes;"> </span>She is definitely one
of my favorite home cooks in Metro Manila, and not only because of her penchant
for spoiling me with free food.<span style="mso-spacerun: yes;"> </span>Her
passion for and knowledge of Spanish cuisine spills over into her dishes- you
will know after your first bite that you are getting the real deal.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br />
<span style="mso-tab-count: 1;"></span>The
latest from her arsenal of great dishes that I got to try is her <i>Fideua</i>- a
Valencian noodle dish typically topped with crustaceans and white fish.<span style="mso-spacerun: yes;"> </span>Like paella, the noodles absorb the flavors
of paprika and saffron (and Maria Pedrosa uses only the best kind) and these
spices also season the shrimps and fish that are cooked with it.<span style="mso-spacerun: yes;"> </span>The light vermicelli-like noodles make it all
too easy to eat so much of this dish, made even more addicting by Mrs. Pedrosa’s
light mayonnaise aioli.<span style="mso-spacerun: yes;"> </span>It is a
beautiful and elegant party dish which will surely impress.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br />
<br />
<i><b>La Cocina de
Maria</b></i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<i>Tel. no. (632)
807 8808/8421367</i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibkRyKaZyI9gRzRvd2ktIsfJvm9IFrHYZEfusmxY-AmSe8APWXsblIeEsS5OdNyK3-qcSUxeHHwLPz6mFcHTPCc8hVWL5ywissTramuqQXiu87TZ2OQZ5b3xAIMJtTYaPBIPy9CfNQzzc/s1600/miso_ramen.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibkRyKaZyI9gRzRvd2ktIsfJvm9IFrHYZEfusmxY-AmSe8APWXsblIeEsS5OdNyK3-qcSUxeHHwLPz6mFcHTPCc8hVWL5ywissTramuqQXiu87TZ2OQZ5b3xAIMJtTYaPBIPy9CfNQzzc/s320/miso_ramen.JPG" width="320" /></a></div>
<div class="MsoNormal">
<br />
<b>Ramen Yushoken’s Miso Ramen</b></div>
<div class="MsoNormal">
<br />
Barely
a month into their soft opening and this ramen spot in Alabang is already
topping everyone’s must-try lists.<span style="mso-spacerun: yes;"> </span>Ramen
Yushoken is a product of one of the owners’ obsession with bringing the same top-quality
ramen experience he got from eating at the best ones in Japan.<span style="mso-spacerun: yes;"> </span>After getting some of his equally
food-obsessed friends on board, they embarked on years of research, negotiating,
and training until they got everything perfect.<span style="mso-spacerun: yes;">
</span>Every Yushoken fan has his/her favorite, but the Miso Ramen is truly the
stuff of legend.</div>
<div class="MsoNormal">
<br />
<span style="mso-tab-count: 1;"></span>It is
about finding the perfect balance between the pork bone broth and the mixture
of seven kinds of miso.<span style="mso-spacerun: yes;"> </span>As I write this,
I know that the owners and cooks are still in the process of determining the
proper blend of savory broth and rich, almost milky, miso- juxtaposed with
their fresh, homemade noodles.<span style="mso-spacerun: yes;"> </span>But,
regardless of what the owners are trying to achieve, what they truly have going
for them is the rich tradition of ramen cookery evident in every bowl.<span style="mso-spacerun: yes;"> </span>And, even during this soft opening stage, you
taste the profound richness of the broth which can only possibly be through
technique perfected over centuries.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br />
<br />
<i><b>Ramen Yushoken</b></i><br />
<i>Molito</i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<i>Madrigal
Ave.</i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<i>Alabang,
Muntinlupa</i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<i>Tel. no.
(632) 808 7424</i></div>
<div class="MsoNormal">
<br /></div>
Anonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.com4tag:blogger.com,1999:blog-4238846253797543690.post-90848954805791441682012-11-15T13:20:00.000+08:002012-11-15T13:20:25.197+08:00Champetre's Seared Foie Gras with Risotto Carbonara<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwyAj-tgmytp41Pvz1BbuMX9-wEKn8NfWYvsAGFjjJ1ZWC4ztf6GfOIWahz4EdpgxKUQqoQxRk-7IMFbENj3znKD9oXBmVIWWCoi2QNzFxPjKqmLwJDvVxN-fw61AH-dpiyT8GVUM0LkE/s1600/foie_risotto_carbonara.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwyAj-tgmytp41Pvz1BbuMX9-wEKn8NfWYvsAGFjjJ1ZWC4ztf6GfOIWahz4EdpgxKUQqoQxRk-7IMFbENj3znKD9oXBmVIWWCoi2QNzFxPjKqmLwJDvVxN-fw61AH-dpiyT8GVUM0LkE/s320/foie_risotto_carbonara.JPG" width="320" /></a></div>
<br />
<div class="MsoNormal">
I just had to write about it.<br />
<br />
The
concept is almost an abomination- something the chef must have conjured during
a contemplative acid trip (Note: No, he does not take recreational drugs.<span style="mso-spacerun: yes;"> </span>Not to my knowledge, at least).<span style="mso-spacerun: yes;"> </span>I knew that there were a few changes to <b>Marc
Aubry</b>’s menu in <b><i>Champetre</i></b>- his bustling French bistro in Fort Bonifacio, Taguig-
but this was not something I would have expected from the self-proclaimed
traditionalist.</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span><br />
Although
Matt was craving for the classics (foie gras terrine and steak tartare), I pointed
at the starter that poignantly stood out amongst the salads and escargot- <b>Seared
Foie Gras with Risotto Carbonara</b>.<span style="mso-spacerun: yes;"> </span>It was
“too much”, my mind said.<span style="mso-spacerun: yes;"> </span>But the
overindulgent hedonist that gives orders to my brain says otherwise.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span><br />
<span style="mso-tab-count: 1;"></span>True
enough, it really was too much- too much perfectly-seared foie gras the size of
my fists; too much rich, creamy risotto with its smoky crisps of slab bacon;
too much feathery slivers of parmesan that melted instantaneously on my tongue.<br />
<br />
Too much, too good, too brilliant.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br />
<br />
<i><b>Champetre
Boutique & Restaurant</b></i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<i>G/F Net One
Center Bldg.</i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<i>26<sup>th</sup>
St. cor. 3<sup>rd</sup> Ave.</i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<i>Fort Global
City, Taguig</i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<i>Tel. no.
(632) 815 8801-2</i></div>
Anonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.com0tag:blogger.com,1999:blog-4238846253797543690.post-69346418017220129902012-09-19T17:18:00.004+08:002012-09-19T21:31:49.412+08:00Food Trip USA: My Top 5 Restaurants at The Wynn Las Vegas<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWk_JB7i9JF_dEWwwVrXS_zEjjZDo94P2ffc5bsOcpXaY7uwwP7wQF-WTTOidshbGFl9u2Vy1XPHgu6FSErbk69OGxgab4MP-a2S8suLdHcH_81DivUll-YZORD5xwOHILnDo4toqBYVI/s1600/wynn+collage.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWk_JB7i9JF_dEWwwVrXS_zEjjZDo94P2ffc5bsOcpXaY7uwwP7wQF-WTTOidshbGFl9u2Vy1XPHgu6FSErbk69OGxgab4MP-a2S8suLdHcH_81DivUll-YZORD5xwOHILnDo4toqBYVI/s400/wynn+collage.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Its a sure win at the Wynn and Encore restaurants</td></tr></tbody></table><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;">Oh, <b>Las Vegas</b>- the town of excess and debauchery.<span style="mso-spacerun: yes;"> </span>A weekend in Vegas is more than enough to leave you mentally, physically and financially spent.<span style="mso-spacerun: yes;"> </span>So, when we found out that we were spending two whole weeks in Sin City to celebrate a dear uncle’s birthday, even Party<b>Matt</b> found himself scratching his head, saying, “What the f_ck are we going to do there for two weeks?!”</div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;">But, we did find plenty to do, and amidst the blur of clubs,tequila shots, and lap dances, we found plenty of good things to eat.<span style="mso-spacerun: yes;"> </span>Our group was billeted at <b>The Wynn</b>, which in my opinion, is the best hotel on the strip, along with its “twin”, <b>Encore</b>.<span style="mso-spacerun: yes;"> </span>Owner Steve Wynn‘s impeccable taste is evident in everything you lay your eyes on- from the natural light streaming into the casino floor, to the pricey bed linens in the tastefully-decorated rooms, to the best clubs and entertainment in Vegas.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;">However, this attention to detail was best expressed in bothThe Wynn’s and Encore’s restaurants.<span style="mso-spacerun: yes;"> </span>I can tell that his restos were conceptualized from the ground up by the bestguys and girls in the industry, and no expense was spared.<span style="mso-spacerun: yes;"> </span>The food was so good that we felt there was really no need to leave the hotel and explore.</div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;">From more than a dozen restaurants in these two hotels combined, here are my favorites.</div><div class="MsoNormal" style="text-align: left;"><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyCUc6cf8NUeR_NyGEtkK-14FWweU72KOD3fEYt3BARiqLpj3-1i0PMIPW9qEiFnV0-RfN48QepTRMAZlvgfDX_dXK15bw1vjYVhzpOww1z9vm9DcfDs4Wt8rWm8xtxmePuhaBvtapefQ/s1600/sinatra+dining.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyCUc6cf8NUeR_NyGEtkK-14FWweU72KOD3fEYt3BARiqLpj3-1i0PMIPW9qEiFnV0-RfN48QepTRMAZlvgfDX_dXK15bw1vjYVhzpOww1z9vm9DcfDs4Wt8rWm8xtxmePuhaBvtapefQ/s400/sinatra+dining.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The dining room at Sinatra</td></tr></tbody></table><br />
<br />
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><i>Sinatra</i></b></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">On the last evening of our two week sojourn, Matt and I decided to have a cozy dinner date here and we discovered that we did save the best for last. This beautiful restaurant was the perfect homage to the blue-eyed Las Vegas icon for which it was named after, and the food- classic Italian, of course- was made to impress. </div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA710wEmPS_7NNM5BHl9QrPhRmQgPfBRAsGiEP7lQWnchQLjzl5AxBnLe8lbUKUbhKK7SI-EU8pvUaECfv5nfWcKeN3XTCMKkqjxl_T9wC3uAQzUVuhwZWTsEOPyTWQ95sgvgqUgbQSLE/s1600/sinatra+agnolotti.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA710wEmPS_7NNM5BHl9QrPhRmQgPfBRAsGiEP7lQWnchQLjzl5AxBnLe8lbUKUbhKK7SI-EU8pvUaECfv5nfWcKeN3XTCMKkqjxl_T9wC3uAQzUVuhwZWTsEOPyTWQ95sgvgqUgbQSLE/s400/sinatra+agnolotti.JPG" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Agnolotti</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="text-align: left;">Dinner service was flawless, but the winning dish was, without a doubt, the <b>Agnolotti</b> in a light cream asparagus sauce- so delicate but with the perfect balance of flavors.<span style="mso-spacerun: yes;"> </span>Overall, one of our most memorable dining experiences.</div><div class="MsoNormal" style="text-align: left;"><br />
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</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_-ZuAdyHk8gNmr-NbWCMxRiBohJ48Szn9vba_vCzimtLCxhxq0K9E_ZrZ_jUK_-xxINkiIwqAOZ0l4xM1FO-_f4sD4_hmuYN_X_GWGNpU7gO9o4EIeL1IzhdK_aXRhfuUclf4OmKzvig/s1600/la+cave+scallops.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_-ZuAdyHk8gNmr-NbWCMxRiBohJ48Szn9vba_vCzimtLCxhxq0K9E_ZrZ_jUK_-xxINkiIwqAOZ0l4xM1FO-_f4sD4_hmuYN_X_GWGNpU7gO9o4EIeL1IzhdK_aXRhfuUclf4OmKzvig/s400/la+cave+scallops.JPG" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Diver Scallops on top of polenta at La Cave</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="text-align: left;"><b><i>La cave</i></b></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;">Tucked in one of The Wynn’s corridors is this little (by LasVegas standards, at least) wine bar that serves a limited but very tasty menu-a mishmash of great seafood, flatbreads and tapas.<span style="mso-spacerun: yes;"> </span>Its cavern-like atmosphere is perfect for a sexy rendezvous, but also great as a laidback venue for dinner and drinks.<span style="mso-spacerun: yes;"> </span>I have seen more expansive wine lists elsewhere, although they do have some gems.<span style="mso-spacerun: yes;"> </span>Plus, there are some good beers on tap, as well as craft beers- such as the Quebecois legend La Fin du Monde by Unibroue.</div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;">We adored the flatbreads- topped with either chorizo or truffled mushrooms- but what really grabbed my attention was the <b>Seared Diver Scallops and Polenta,</b> which had me coming back a second and third time.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><span style="mso-spacerun: yes;"><br />
</span></div><div class="MsoNormal"><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizvxeTn07cexezqtUwksBncxP7N4FdL3wQcc7fUuquBxKSxNpnGnN81ICBFZGI_m633yqTXFo3jYAOmwh2TiqbAPQXrMxea5zUvYH06z_a4oT8MyjXWeTkiEGMZNHjKJLH-4H34ekR8Xg/s1600/countryclubwynn+alfresco.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizvxeTn07cexezqtUwksBncxP7N4FdL3wQcc7fUuquBxKSxNpnGnN81ICBFZGI_m633yqTXFo3jYAOmwh2TiqbAPQXrMxea5zUvYH06z_a4oT8MyjXWeTkiEGMZNHjKJLH-4H34ekR8Xg/s400/countryclubwynn+alfresco.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The view from the al fresco dining area at The Country Club</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="text-align: left;"><b><i>The Country Club</i></b></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;">The Wynn boasts of the only 18-hole golf course in a casino hotel- in Las Vegas, at least.<span style="mso-spacerun: yes;"> </span>And to get to the course, you pass through a gorgeous, wood-paneled dining room that evokes the feel of a members-only golf club.<span style="mso-spacerun: yes;"> </span>The fine dining resto offers <b>prime cuts of steak</b>, as well as upscale versions of American classics, like Sweet Corn chowder and Angus burgers.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal" style="text-align: left;"><span style="mso-spacerun: yes;"><br />
</span></div><div class="MsoNormal" style="text-align: left;">We loved hanging out at the bar, where we got to watch the Euro Cup games and drowned our sorrows in cold beer, wine and Filet Mignon.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal" style="text-align: left;"><span style="mso-spacerun: yes;"><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgem9EUtFjHFg6YOMe6SwlkyE3IFvZd666SUA5RmGcZyi002bEulL_dboMvnpYuhagmVRWnoj_R1xvWYfScGpJMBjEBfBgnZd1QX7wQr79tckaCrgsjc7r8Lp0pzWCW-PlmMbgHToss4ZY/s1600/tableau+benedict.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgem9EUtFjHFg6YOMe6SwlkyE3IFvZd666SUA5RmGcZyi002bEulL_dboMvnpYuhagmVRWnoj_R1xvWYfScGpJMBjEBfBgnZd1QX7wQr79tckaCrgsjc7r8Lp0pzWCW-PlmMbgHToss4ZY/s400/tableau+benedict.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Eggs Benedict</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="text-align: left;"><b><i>Tableau</i></b></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;">Breakfast at the Tower Suites is served in this intimate dining room with a view of the pool.<span style="mso-spacerun: yes;"> </span>Good coffee fills your cup without having to ask, and the breakfast/brunch fare is generous but not overwhelming.<span style="mso-spacerun: yes;"> </span>I have decided to cast aside fears of a heart attack and just indulged on their<b>Eggs Benedict</b> until I got sick of it.<span style="mso-spacerun: yes;"> </span>(Note:True enough, I haven’t had Eggs Benedict since then.)<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal" style="text-align: left;"><span style="mso-spacerun: yes;"><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPFiK6Hc443YDFWR0NV3E7xZz-HNuoWbTq5yiG081axcmP-DdStMb-TwBdOdoBbNATtymoe5joabnNizCrz3ohEqB_h-LAVefjUdxjOx5-07P-zhQEMSkqp9Upijnz_MqxzGLU_PGKQNg/s1600/wazuzu+curry.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPFiK6Hc443YDFWR0NV3E7xZz-HNuoWbTq5yiG081axcmP-DdStMb-TwBdOdoBbNATtymoe5joabnNizCrz3ohEqB_h-LAVefjUdxjOx5-07P-zhQEMSkqp9Upijnz_MqxzGLU_PGKQNg/s400/wazuzu+curry.JPG" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Thai Green Curry</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="MsoNormal"><b><i>Wazuzu</i></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This restaurant is the first that greets you when you arrive at Encore from the covered corridor which connects it to The Wynn.<span style="mso-spacerun: yes;"> </span>It is actually my favorite Asian restaurant in the hotel for its diversity as well as value for money.<span style="mso-spacerun: yes;"> </span>If the food does not impress you, I’m pretty sure the 20-foot crystal dragon hung across the back wall will.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><span style="mso-spacerun: yes;"><br />
</span></div><div class="MsoNormal">When the craving for Asian flavors strike, they have a bevy of braised noodles or soups to choose from.<span style="mso-spacerun: yes;"> </span>Their <b>Thai Green Curry </b>also hit the spot, and it was oh so comforting with a steaming bowl of rice.</div><div class="MsoNormal"><span style="mso-spacerun: yes;"><br />
</span></div><div class="MsoNormal"><span style="mso-spacerun: yes;"><br />
</span></div><div class="MsoNormal"><span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><i><b>Wynn LasVegas and Encore Hotel</b></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><i>3131 LasVegas Blvd.</i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><i>South LasVegas, NV</i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><i>Tel. no.(702) 770 7000</i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><a href="http://www.wynnlasvegas.com/"><i>http://www.wynnlasvegas.com/</i></a></div>Anonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.com0tag:blogger.com,1999:blog-4238846253797543690.post-40907605842866296472012-09-14T16:52:00.000+08:002012-09-14T16:52:37.396+08:00Quick Bites: Halal Chicken Over Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiNlX9fPuun0FtWp1DGyswMFDIdK8AGh-6HXjN0BhgKmbjA4c6VZB5lH1KLGRHk2y7TMGSO92U6lET9iUHAONjrQMZ_fLQ20BxYaH3OY49izPb1do77HpOcbZgaMQ-bwz66DvN1ssTl3U/s1600/chicken_rice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiNlX9fPuun0FtWp1DGyswMFDIdK8AGh-6HXjN0BhgKmbjA4c6VZB5lH1KLGRHk2y7TMGSO92U6lET9iUHAONjrQMZ_fLQ20BxYaH3OY49izPb1do77HpOcbZgaMQ-bwz66DvN1ssTl3U/s320/chicken_rice.JPG" width="320" /></a></div>
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As a foodie walking around the streets of New York, I
noticed a big change since the first few times I visited the city.<span style="mso-spacerun: yes;"> </span>Sidewalks that were once dominated by the
ubiquitous hotdog stand now shares it with what used to be considered exotic
fare- Halal food.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"></span>Halal
foods are described as “foods allowed under Islamic dietary guidelines”.<span style="mso-spacerun: yes;"> </span>What initially comes to my mind is a highly
restricted diet wherein flavors are compromised in the name of religion and
health.<span style="mso-spacerun: yes;"> </span>However, I soon discover that
following certain guidelines does not in any way result in bland and boring
food- something New Yorkers have obviously discovered these past few years.</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"></span>I have
heard about Chicken Over Rice from my young relatives who, on numerous
occasions, have stumbled out of a New York City bar or club and were lured by
the scent of chicken or lamb cooked over a hot griddle.<span style="mso-spacerun: yes;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv3x6i_zgO-dLDCU3zK_tS9Y-xpG6-rRw1J-lsFJ4LmiWcdsse6J3zXS5rIZ4wzSRZ6HJnga9duIiaOXK6R22bVhq4nbCJ_9cehAmIkOIzgEZZwKRftSwRSNCkszrCM9DhbqQJbBrRFPY/s1600/halal_vendor.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv3x6i_zgO-dLDCU3zK_tS9Y-xpG6-rRw1J-lsFJ4LmiWcdsse6J3zXS5rIZ4wzSRZ6HJnga9duIiaOXK6R22bVhq4nbCJ_9cehAmIkOIzgEZZwKRftSwRSNCkszrCM9DhbqQJbBrRFPY/s320/halal_vendor.JPG" width="320" /></a></div>
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We were told that the best halal cart can be found at 53<sup>rd</sup>
St. and 6<sup>th</sup> Ave., but unfortunately we never found ourselves in that
area.<span style="mso-spacerun: yes;"> </span>However, we did find a cart in
front of Mt. Sinai Hospital and, like most that were within a 20-foot radius of
the spot, we were lassoed in by the aromas of exotic spices and meat.</div>
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<span style="mso-tab-count: 1;"> </span></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"></span>The
choices are very simple: chicken, lamb or falafel accompanied by either rice or
flat bread (or both).<span style="mso-spacerun: yes;"> </span>I initially tried
the popular Chicken Over Rice, but later on I have discovered that a combo of
lamb and chicken is a tastier option.<span style="mso-spacerun: yes;"> </span>The
allure seems to lie on the pungent mixture of spices- from the flavorful rice,
to the marinated meats, to the spicy kick of the red sauce and garlic
yogurt.<span style="mso-spacerun: yes;"> </span>It is a full-on attack on the
senses, and at $6 a plate, an amazing deal in a notoriously expensive
town.<span style="mso-spacerun: yes;"> </span></div>
Anonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.com0tag:blogger.com,1999:blog-4238846253797543690.post-73449507610324900992012-09-13T17:18:00.000+08:002012-09-14T11:33:04.046+08:00Food Trip USA: New York/ New Jersey<div class="separator" style="clear: both; text-align: center;">
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Guilty- I have been absent from blogging for quite some time now.<span style="mso-spacerun: yes;"> </span>No excuses.<span style="mso-spacerun: yes;"> </span>But, looky here!<span style="mso-spacerun: yes;"> </span>A new entry!</div>
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I have just returned from a long vacation in the US and, needless to say, Matt and I took full advantage of what the Bastion of Capitalism has to offer.<span style="mso-spacerun: yes;"> </span>From organic (and not-so-organic) supermarkets to street food to comfort food, we swept through the country with guts (and pant flaps) wide open.<span style="mso-spacerun: yes;"> </span></div>
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Most of our trip was spent in the East Coast, where some of my family is based.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><b>New York and New Jersey </b>is probably the most culturally diverse states in the US and, naturally, so is the food. </div>
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Here are a few of our favorite stops.</div>
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<b>Whole Foods Market</b></div>
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A trip to the US is not complete without several visits to this organic super store.<span style="mso-spacerun: yes;"> </span>The uninitiated usually get visuals of hippies in hemp tunics selling quinoa cupcakes, but that's not what this place is about.<span style="mso-spacerun: yes;"> </span></div>
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<b>The produce section </b>is an explosion of color- native and imported fruits, the best green vegetables and herbs from local farmers, all naturally-grown and only the highest grade there is.<span style="mso-spacerun: yes;"> </span>The seafood, meat and poultry section boast of the same top-quality stuff.<span style="mso-spacerun: yes;"> </span>I heard somebody say recently that there is no such thing as organic beef.<span style="mso-spacerun: yes;"> </span>Well, there is- I saw it with my own two eyes: <span style="mso-spacerun: yes;"> </span>Organic, grain-fed, dry-aged, prime-grade porterhouse.<span style="mso-spacerun: yes;"> </span>I wish I took a picture.<span style="mso-spacerun: yes;"> </span></div>
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Matt and I have two favorite sections: <b>the smoked fish and cheese sections</b>.<span style="mso-spacerun: yes;"> </span>Vacuum-sealed to maintain optimal freshness, they carry smoked and cured salmon from anywhere in between Alaska and Norway.<span style="mso-spacerun: yes;"> </span>They also carry some signature brands, such as Charlie Trotter’s cured salmon.<span style="mso-spacerun: yes;"> </span>I was particularly fond of the citrus-y variety.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_i5uo7gxFNoJxpCZaqyP5kkGk0MHoeTmZizbxkovW-l-IQ2T3AYc0WC121mnAqL8mR7xYJbwMYP50H_yJGM0bbLMgn-XCmC_FKwedWQMRtcEQfzPb8BQi0HPgd0tWbaG9MycKEfoQCvU/s1600/wholefoods_cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_i5uo7gxFNoJxpCZaqyP5kkGk0MHoeTmZizbxkovW-l-IQ2T3AYc0WC121mnAqL8mR7xYJbwMYP50H_yJGM0bbLMgn-XCmC_FKwedWQMRtcEQfzPb8BQi0HPgd0tWbaG9MycKEfoQCvU/s400/wholefoods_cheese.JPG" width="400" /></a></div>
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The <b>cheese section</b> just blew our minds.<span style="mso-spacerun: yes;"> </span>I’m pretty sure it’s not the widest of selections, but it was definitely more than what I am used too. <span style="mso-spacerun: yes;"> </span>It pretty much covers all the major cheese-producing countries, as well as a number of local artisanal products from upstate.<span style="mso-spacerun: yes;"> </span>For this alone Matt and I were willing to make the ten-minute drive to the supermarket every day. </div>
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<i>We frequented the branch along River Road, Edgewater, NJ, but there are hundreds all over the US.</i></div>
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<i>http://www.wholefoodsmarket.com</i></div>
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<b>Sarita’s Macaroni and Cheese (S’mac)</b></div>
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Speaking of cheese- a whole restaurant dedicated to mac and cheese is, in my humble opinion, beyond brilliant.<span style="mso-spacerun: yes;"> </span>It could only be a product of divine intervention.<span style="mso-spacerun: yes;"> </span>The East Village eatery s'mac offers a sizeable variety of cheese combinations and add-ons that would please every palate.<span style="mso-spacerun: yes;"> </span>So far I have only tried two kinds, and of the two, there was one that I fell head-over-heels for- <b><i>The Alpine</i></b>.<span style="mso-spacerun: yes;"> </span>Perfectly-cooked macaroni coated in luxe Swiss Gruyere cheese, mixed with salty cubes of slab bacon- how could I not?<span style="mso-spacerun: yes;"> </span></div>
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And if this was not self-indulgent enough, you can order their mac n cheese “to go” and ready to be reheated any time you are in need of a good coddling.<span style="mso-spacerun: yes;"> </span></div>
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<i>345 East 12<sup>th</sup>St. between 1<sup>st</sup> & 2<sup>nd</sup> Aves., NY, NY</i></div>
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<i>Tel. no.(212) 358 7912 </i></div>
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<i>http://www.smacnyc.com</i></div>
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<b>Zum Schneider</b></div>
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Another East Village haunt that we loved was this small yet popular <b>German biergarten</b>.<span style="mso-spacerun: yes;"> </span>We arrived early and scored a good table, but show up after six and for sure you will have to stand by the bar.<span style="mso-spacerun: yes;"> </span>The beer selection is obviously German, with quite a few on tap.<span style="mso-spacerun: yes;"> </span>The food is, expectedly, all things meaty and cheesy- we enjoyed the<b>boiled veal bratwurst with pretzel</b>, as well as the<b> baked camembert</b>.<span style="mso-spacerun: yes;"> </span>It’s a great place to escape the cold, have a beer, and catch up with friends.<span style="mso-spacerun: yes;"> </span></div>
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This is a favorite spot for football fans during the Euroand World Cups, so if you find yourself in the area, do check it out.<span style="mso-spacerun: yes;"> </span>It should be fun, if you don’t mind being shoulder-to shoulder with rowdy European types.<span style="mso-spacerun: yes;"> </span></div>
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<i>107 Ave. Cat East 7<sup>th</sup> St. NY, NY</i></div>
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<i>Tel. no.(212) 5981098</i></div>
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<i>http://www.zumschneider.com</i></div>
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<b>Landmarc</b></div>
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If I ever become a gazillionaire and could choose any chef in the world to cook for me at home, every single day, it would be <b>Marc Murphy</b>.<span style="mso-spacerun: yes;"> </span>His cooking style and food philosophy is akin to mine- French and Italian dishes cooked bistro-style are so up my alley.<span style="mso-spacerun: yes;"> </span>Don’t let the trendy surroundings of both his Tribeca and AOL Time-Warner restos fool you- his food is good.<br />
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I was able to enjoy his lunch menu a couple of times- once alone, and the second time with companions.<span style="mso-spacerun: yes;"> </span>It was quite an experience for me to sit at their bar and order myself a meal- I felt so grown-up and chic.<span style="mso-spacerun: yes;"> </span></div>
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A deceivingly light yet cholesterol-laden starter is the<b>Frisee aux Lardons</b>- delicate greens tossed in red wine vinaigrette, generously-topped with thick cubes of bacon and poached egg.<span style="mso-spacerun: yes;"> </span>With that I had a small portion of their Pasta of the day- <b>Linguine con vongole</b>.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></div>
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Meat lovers should try their steaks, simply-seasoned and lovingly grilled right behind the bar.<span style="mso-spacerun: yes;"> </span>This includes a side salad and fresh-cut fries- and at $30 for the<b> hanger steak</b>-probably one of the best deals in Manhattan.<span style="mso-spacerun: yes;"> </span></div>
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The icing on top of the proverbial cake must be the winelist- over 300 bottles to choose from in their thick, leather-bound inventory.<span style="mso-spacerun: yes;"> </span>There are no wines by the glass, only half bottles: you can definitely find one you'll like from the 100 varieties they have on stock.<span style="mso-spacerun: yes;"> </span></div>
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<i>3/F TimeWarner Center</i></div>
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<i>10 ColumbusCircle, NY, NY</i></div>
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<i>Tel. no.(212) 823 6123</i></div>
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<a href="http://landmarc-restaurant.com/"><i>http://landmarc-restaurant.com</i></a></div>
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<b>Blue Ribbon Bakery Kitchen</b></div>
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This bakery/restaurant is every bit modern-American-cool- from the distressed wooden furniture to the low lighting to the young urbanite staff.<span style="mso-spacerun: yes;"> </span>When I went to the bathroom, I discovered the basement bakery where they churn out their <b>delicious breads</b>, as well as a small cellar/dining area.</div>
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Aside from the breads, people come here for one other thing-<b>Fried Chicken</b>.<span style="mso-spacerun: yes;"> </span>Mildly-spiced and deep-fried until crisp, with a side of mashed potatoes and collared greens- it is southern cooking at its finest.<span style="mso-spacerun: yes;"> </span></div>
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Not in the mood for fried chicken?<span style="mso-spacerun: yes;"> </span>I spied an interesting cheese list (to go with their bread, of course) as well as a New York strip with shallot butter and fries.<span style="mso-spacerun: yes;"> </span>For drinks, go down the street and check out the neighborhood watering holes- $16 for a shot of DonJulio is a buzz kill.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></div>
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<i>35 DowningSt. NY, NY</i></div>
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<i>Tel. no.(212) 337 0404</i></div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><a href="http://www.blueribbonrestaurants.com/"><i>http://www.blueribbonrestaurants.com</i></a></span>Anonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.com0tag:blogger.com,1999:blog-4238846253797543690.post-79207979616956492452012-06-01T23:29:00.000+08:002012-06-01T23:29:03.270+08:00Your Neighborhood Italian Deli<br />
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Judging by the success of both Italian fine
dining restaurants and fast food chains alike, millions of Filipinos have readily
opened their arms to Italian cuisine over the years. Pasty, sweet spaghetti has
been replaced with <i>al dente</i> pasta in all its incarnations, flavored with
traditional sauces made in different styles.
Risotto has become a common side dish even in some non-Italian menus,
and it is not surprising to see thinly-sliced prosciutto being served with
cocktails at dinner parties.<br />
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<span lang="EN-US"><br /></span><br />
<span lang="EN-US">So
when the craving for Italian food strikes, it’s good to have a cozy nook in the
city where you can tuck in for your pizza or pasta fix. <b><i>Esprimere</i></b> is just that kind of place- a small
neighborhood joint that serves Italian comfort food that is familiar to its
Filipino clientele, without compromising authenticity and quality. Their menu is limited to the classics- such
as pizza and pasta- with some specials for both lunch and dinner. A glass case at the counter displays a modest
selection of deli meats and cheeses- all reasonably-priced and perfect with any
of their Italian wines on display. </span></div>
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<span lang="EN-US">They
have improved on the interiors since their soft opening (a cousin is a friend
of the owner)- the warm lighting complimenting the tasteful light wood of the
walls and furniture, evoking the feel of a modern and casual European
eatery. They also have beautifully framed photos of
Italian scenes, filling the wall next to their signature mural of the Tower of
Pisa. The mood is welcoming and
unpretentious, and it encourages you to hang out and enjoy a long meal if you
please- which is the Italian way.</span></div>
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<br />
<span lang="EN-US">The
vibe seems to have worked its magic on me as I ordered 100 grams of their
<b>Salami Calabrese </b>from the deli, with a glass of Italian red wine. </span></div>
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<span lang="EN-US"><span lang="EN-US"><br /></span></span><br />
<span lang="EN-US"><span lang="EN-US">I
thoroughly enjoyed the <b>lasagna</b> on my first visit, so when I took <b>Matt</b> with me
the next time around we just had to have it.
Esprimere’s lasagna works because it is simple, classic and done
right. The béchamel is smooth and rich, the
meat sauce mildly-flavored with oregano and other traditional herbs. And, most importantly, they topped it with
good cheese which made a world of difference.
If I had one issue, it was that the portion left me wanting. Perhaps they could offer their lasagna in two
sizes- their regular one and a larger one for appetites like mine and
Matt’s. Really, I wouldn’t mind paying
extra.</span></span></div>
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<span lang="EN-US">Their<b>
pizzas </b>are also done in the simple and classic style- no outlandish toppings
here. We opted for the <b>four-cheese</b> version,
and it was a delight with its balanced flavors and thin, crisp crust. Since I still had several slices of salami
all to myself, I topped a couple of pizza slices with the slightly-piquant
meat. </span></div>
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<span lang="EN-US">Esprimere
is the perfect pit stop for those days when you want some good Italian comfort
food. The food is reasonably-priced, and
so is the wine- great for those days when I’m channeling Sophia Loren but want
to stay in my flip-flops.</span></div>
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<span lang="EN-US"><br /></span></div>
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<span lang="EN-US"><b><i>Esprimere Italian Deli</i></b></span></div>
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<span lang="EN-US"><b>G/F Pearl Plaza</b></span></div>
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<span lang="EN-US"><b>Pearl Drive, Ortigas Center</b></span></div>
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<span lang="EN-US"><b>Pasig City</b></span></div>
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<span lang="EN-US"><b>Tel. no. (632) 544 5963</b></span></div>
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</span></div>Anonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.com4tag:blogger.com,1999:blog-4238846253797543690.post-31334840680441197342012-05-16T10:05:00.000+08:002012-05-16T10:06:20.256+08:00Kebabs You'll Love<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HUf2vGSiDaP_Wn96QUfd-bJBjJgFN7NHwht_b6HNwjUHZPWpQiOeWP6ruGYyUOoUdkhR4wh-giEPeXVdYL_BnBPuYO5TsPT_yp-EuF9h8CY_rA4LylY2D_Ll1kqox_LovTyjrKE8orA/s1600/beef+shawarma.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HUf2vGSiDaP_Wn96QUfd-bJBjJgFN7NHwht_b6HNwjUHZPWpQiOeWP6ruGYyUOoUdkhR4wh-giEPeXVdYL_BnBPuYO5TsPT_yp-EuF9h8CY_rA4LylY2D_Ll1kqox_LovTyjrKE8orA/s320/beef+shawarma.JPG" width="320" /></a></div>
<br />
I like to think that I am the foodie in my
marriage, although <b>Matt </b>has introduced me to a few culinary gems. One of them is <b>kebabs</b>. Persian or Turkish,
these delectable grilled meats- seasoned with exotic spices and
classically-accessorized with tomatoes and onions- have become one of our
regular cravings. Quezon City and Pasay
have Mister Kabab, while Malate has Shawarma Snack Center. But, unfortunately, Makati is short of a good,
reasonably-priced, neighborhood kebab joint.<br />
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<span lang="EN-US">That
was until we discovered <b><i>Combos Bread Company: Bakery & Café</i></b>. I caught a glimpse of their Iskender Kebab on
Instagram which was posted by a friend and fellow Makati resident. I showed Matt the photo and I knew that it
would not be a hard sell. Soon enough we
were at the cozy restaurant, checking out their concise food menu.</span></div>
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<br />
<span lang="EN-US">The
eatery is a house which was converted into a restaurant, bedecked in
pricey-looking rattan chairs and clumsy knickknacks. The owner- a tall, lanky Turkish man with an
easy, sincere smile- is sometimes found chilling out front if he’s not in the
kitchen preparing dishes. Apparently, he
is an experience baker, hence the name of his establishment. Knowing this, it was a sin for us to not have
ordered his baguettes.</span></div>
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<span lang="EN-US">These
baguettes were sliced and doused with a flavorsome tomato sauce under the
<b>Iskender Kebab</b>- thinly sliced lamb with a huge dollop of homemade yogurt. An ideal dish for sharing, this was served to
us relatively mild so we asked for their hot sauce. Problem solved.</span></div>
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<br />
<span lang="EN-US">Matt
and I shared the <b>Beef Kebab</b> which was served in their signature baguette- and
it was pure goodness. The seasoned (and
oh so juicy) ground beef are grilled on skewers, then served in a crispy
baguette with tomatoes, onions and a slathering of garlic yogurt. This is, by far, “the best kebab in Manila”
according to Matt. Not like his beloved
doener from Germany (thanks to their Turkish immigrants, of course), but he is
smitten with Combos kebabs, nonetheless.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL_UeIlUuBkImZjwtAbiCQEnrTjGF1wgUqDlU42rWjRpMQQxnKhxoHsj7Rw7uyPFhXCIHLnvIKBwY-69yhrH3PycQbxYFFErE8rOBh_Q5LyHbgwtCSzbwRgDbjadpMm7nLBngY5GfbAk4/s1600/beef+shawarma.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL_UeIlUuBkImZjwtAbiCQEnrTjGF1wgUqDlU42rWjRpMQQxnKhxoHsj7Rw7uyPFhXCIHLnvIKBwY-69yhrH3PycQbxYFFErE8rOBh_Q5LyHbgwtCSzbwRgDbjadpMm7nLBngY5GfbAk4/s320/beef+shawarma.JPG" width="320" /></a></div>
<br />
<span lang="EN-US">I
tried their <b>Beef Shawarma</b>, which was also served in their delicious bread. The garlic yogurt is not as strong as the
ones I am used to, but what I noticed is that with every bite comes a fresh
layer of flavor, which I think showed technique and finesse. You don’t get that in kebab joints too often.</span></div>
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<span lang="EN-US"> </span><br />
<span lang="EN-US">There
are still so many interesting dishes to try, like a Chicken Kebab Pasta (!) and
their Baklava, which was out of stock.
Just a tiny warning: service is quite slow when they are packed, so if
you don’t have the patience, come at an odd time. But I assure you, like all good things, it
will be worth the wait.</span></div>
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<span lang="EN-US"><br /></span><br />
<span lang="EN-US"><br /></span><br />
<span lang="EN-US"><b><i>Combos Bread Company: Bakery & Café</i></b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-US"><b>Kalayaan Ave. corner Matilde St. (beside Grilla)</b></span></div>
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<span lang="EN-US"><b>Brgy. Poblacion, Makati City</b></span></div>
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<span lang="EN-US"><b>Tel. no. (632) 553 5571</b></span></div>Anonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.com4tag:blogger.com,1999:blog-4238846253797543690.post-64890171686079998262012-05-11T15:53:00.000+08:002012-05-11T16:06:42.725+08:00Quick Bites: Chinky's Batchoy<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAKEAxXT8fmEX6SSwLkBKArxmhdyaf3Q83mG8dv8wJ94OPuTEQh79DIg4ZPkqm7lKmi9kuvkfQDJJas41IND3TZY1Zv9xWlOah2X7SEnWG2AzyWPIwBkP_5IZJfZzqFAyx6tmvjhaKAM/s1600/chinkys_batchoy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAKEAxXT8fmEX6SSwLkBKArxmhdyaf3Q83mG8dv8wJ94OPuTEQh79DIg4ZPkqm7lKmi9kuvkfQDJJas41IND3TZY1Zv9xWlOah2X7SEnWG2AzyWPIwBkP_5IZJfZzqFAyx6tmvjhaKAM/s400/chinkys_batchoy.jpg" width="400" /></a></div>
My notes on my Bacolod food trip have been long delayed. But now that my cravings for delicious Negrense dishes keep pawing at me like a restless puppy, I suddenly have the sense of urgency to write about it. It’s like therapy I suppose. Whether it will help me get over these yearnings or actually worsen them, we’ll find out soon enough.<br />
<br />
The object of my desire as of late is <b>Batchoy<i></i></b> (originally from La Paz, Ilo-ilo)- that steaming bowl of noodles in chicken broth, topped with pork organs, cracklings, scallions and- for the “special” version- a raw egg. The aroma and dense richness of the broth is a full-on attack on the senses, making this one of my favorite soup dishes of all time. Therefore, when I went on my first trip to Bacolod a month ago with <b>Matt</b> and our host <b>Marky V.</b>, I knew I just had to try their batchoy, thinking that its proximity to La Paz definitely gives their versions an edge over the Manila variety.<br />
<br />
Yes, I did try 21’s batchoy. Unfortunately, no, I did not particularly like it. It could have been an off day for them, wherein their kitchen churned out a product that was both lacking in taste and presentation. But, instead of wallowing in disappointment, I just shrugged my shoulders and trudged on to the next exciting meal.<br />
<br />
Fast forward to the day of our departure, wherein we found ourselves in a fast food joint called <b>Chinky’s</b>. My husband- the little pervert that he sometimes is- thought it would be a clever play on words to say that he has “eaten at Chinky’s”. Since we had time to spare before lunch, Marky and I decided to indulge his juvenile request and stopped at the fast food joint at the ground floor of a low-rise building.
The menu board offered little variety, so we zeroed in on my favorite bowl of noodles.<br />
<br />
When our food came, we were pleasantly surprised by the presentation- firm noodles soaked in glistening hot soup, topped with big chunks of chicharon and a fresh-looking egg with a beautiful, bright-orange yolk. The flavors were spot-on, just how I imagine good batchoy would be. We polish off our bowls in no time, happy, yet stunned by our discovery.<br />
<br />
Don’t be fooled by the fast food set-up and odd menu- Chinky’s has really good batchoy.<br />
<br />
<br />
<br />
<b><i>Chinky’s</i> </b><br />
<b>Po Hang Bldg. </b><br />
<b>Gonzaga cor. Gatuslao Sts. </b><br />
<b>Bacolod City </b><br />
<b>Tel. no. (034) 7080620</b>Anonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.com0tag:blogger.com,1999:blog-4238846253797543690.post-7949907165388932032012-03-22T17:07:00.006+08:002012-03-22T17:28:12.516+08:00A Good Deal on a Great Piece of Meat<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_7goHSIY3vcJMK2ss2dB4gjM2t_yMgHlp8IATpdFWDdkPrNfBa6x1bQYcWneLZs154lVjvJom15C579SuxaCpVXXLQIlLtr0YevRQTgTMfQaXsjGTaCKCU7CZ_MoUSkcptGQlB7MQ7IM/s1600/dining.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_7goHSIY3vcJMK2ss2dB4gjM2t_yMgHlp8IATpdFWDdkPrNfBa6x1bQYcWneLZs154lVjvJom15C579SuxaCpVXXLQIlLtr0YevRQTgTMfQaXsjGTaCKCU7CZ_MoUSkcptGQlB7MQ7IM/s400/dining.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5722646636000426578" /></a><br /><br />Ask anyone who knows me, and “bargain hunter” will most definitely NOT fall under a long list of glowing descriptions. Not because I have money coming out of my nose- no, not at all. Thing is, I do have the general qualities that make a bad shopper- I am famously impatient, as well as dreadfully impulsive. When I walk into a mall, I quickly pick up the things I need- along with a few pieces I don’t- and proceed to reward myself with some food. I barely have the fortitude to whittle down my choices from 10, to 5, and then to 1 (something Matt does, to my irritation)- much more find sales and promotions in Manila’s hundreds of mushrooming malls. <br /> <br />But, once in a while, a good deal falls squarely on my lap without my looking. As I do my daily Facebook routine, I discover <em><strong>I’m Angus’</strong></em> <strong>Prime Rib Dinner</strong> on Säntis Delicatessen’s page. Check this out: a thick slice of Prime Rib (prepared to your liking) with salad, baked potato and a glass of Argentine red wine. For Php980.00 net. Immediate reaction: Holy sh_t! My thought after a few minutes of cynical pondering: Too good to be true.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmkNttQcNwac8An36pBpPmdyXI7tIdWi6-CBiFXmiNZ8dHqnUNgjHpdqaxCbZV4tuHznVTN1FJKd2k1HPrmAIf1PSd8k2Y0ukknSIyyllzurWQl7-f__WEr6yk5g3ZUI8hmsj4KA3oQHk/s1600/amuse+bouche.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmkNttQcNwac8An36pBpPmdyXI7tIdWi6-CBiFXmiNZ8dHqnUNgjHpdqaxCbZV4tuHznVTN1FJKd2k1HPrmAIf1PSd8k2Y0ukknSIyyllzurWQl7-f__WEr6yk5g3ZUI8hmsj4KA3oQHk/s400/amuse+bouche.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5722646637756259634" /></a><br /> <br />So, the only way to find out for sure is to try it out. <strong>Matt</strong> and I arrive at the polished but cozy restaurant- with its modern take on the classic western steakhouse (inclusive of female servers in cowgirl garb)- and were immediately seated on our reserved table for two. Tables were quickly filled up as dinner service progressed, and we discover through Gail (Chesa Bianca’s manager, who was also overseeing I’m Angus’ operations which is currently without an OIC) this promo has been on-going since the resto opened three years ago. It was so successful that they decided to keep doing it twice a week- every Wednesdays and Saturdays.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbaXK-welkOnG5206tGLL3sK76G2DfqTJstgL7t53XPl1KIOXTS-rVsB32B55LKnWiU8jAhIzj_J5C1kDim7ignE12umjwM5zazUTRWoMePqfAM5N1PzwOC1kWZgxmhrFWoRENbrYzjTA/s1600/salad.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbaXK-welkOnG5206tGLL3sK76G2DfqTJstgL7t53XPl1KIOXTS-rVsB32B55LKnWiU8jAhIzj_J5C1kDim7ignE12umjwM5zazUTRWoMePqfAM5N1PzwOC1kWZgxmhrFWoRENbrYzjTA/s400/salad.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5722646622403330706" /></a><br /> <br />The salads came almost immediately- along with our glasses of <strong>Misterio Cabernet Sauvignon</strong>- to get our dinner started. There was a choice between Caesar salad and <strong>mixed greens with orange vinaigrette</strong>- I opted for the latter. It was simple and refreshing- not overtly tart or sweet.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtGwTey1w30f6MROJQ0Zpntj4bW0rTasCgfrBYjzW8wEtIMBPFmSaVCibW9U_aDrApqSedIGEAsnVI-G97kVuYzMU1J8rrf8eZMhYfFHw7XkVCq0ldMZGjW_PbRFxDd_q1BnQhBqAW1I/s1600/primerib.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtGwTey1w30f6MROJQ0Zpntj4bW0rTasCgfrBYjzW8wEtIMBPFmSaVCibW9U_aDrApqSedIGEAsnVI-G97kVuYzMU1J8rrf8eZMhYfFHw7XkVCq0ldMZGjW_PbRFxDd_q1BnQhBqAW1I/s400/primerib.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5722646617110380146" /></a><br /> <br />After a quick rest, we were served our orders of <strong>prime rib</strong>. The first thing we noticed was the size- they obviously did not scrimp on the beef. Worried about getting a miniscule serving in accordance with the price, I asked the receptionist when I called to reserve how big the servings of beef were. “250 grams”, she replied without hesitation. But, what we were served that night was definitely more than that, Matt observed. He wanted to confirm it with the waitress, and I immediately stop him with my most piercing glare. “Why would you want to do that?” I hissed. Their portions are perfectly fine, thank you very much.<br /> <br />Their baked potatoes were a treat, and I had them pile on the sour cream, bacon and chives on mine. We requested for all our favorite condiments along with their peppercorn sauce which, in my opinion, is the best one out there. Most peppercorn sauces I have tried are basically brown sauce with some whole peppercorn in it. I’m Angus’ version is heavily infused with that spiced, earthy flavor of good black pepper, and it was the first time that I truly enjoyed pouring sauce on my steak since I was a gravy-crazy child. Another note-worthy condiment is their freshly-grated horseradish. They could have easily served a bottled-variety from Säntis, but opting for the fresh, crisp version was a nice touch.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0mVUgeWpcwPpY-OOGouaL3HyeAl5EQIVjeiJbcjqjn-mfrgYOaCJ1GuiUcxYKDdkRyWzBZaKKEkLz5Ejd6bDgbcxZHLb1jBnfUsDA8t0p76AzA2mXUPTctMm7KnoEntILePA0RWwx2U/s1600/wine.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0mVUgeWpcwPpY-OOGouaL3HyeAl5EQIVjeiJbcjqjn-mfrgYOaCJ1GuiUcxYKDdkRyWzBZaKKEkLz5Ejd6bDgbcxZHLb1jBnfUsDA8t0p76AzA2mXUPTctMm7KnoEntILePA0RWwx2U/s400/wine.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5722646630300803026" /></a><br /> <br />I would highly recommend this promo to the hardiest of carnivores out there. The quality of the meat is exceptional, although if I must nitpick, the problem I have always had with this steakhouse is their consistency in terms of doneness. My supposedly medium-rare steak was more medium, even medium well on some parts. Good thing the meat was still juicy and tender that I could not complain. Next time, I suppose a better option would be to have a rare piece of meat seared quickly over the grill to the desired doneness. But, other than that, I would surely make several more visits, as long as supplies (and my health) will allow.<br /><br /><br /><br /><strong><em>I’m Angus Steakhouse</em><br />Yakal St. San Antonio Village<br />Makati City<br />Tel. no. (632) 892 6206</strong>Anonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.com4tag:blogger.com,1999:blog-4238846253797543690.post-80746059507738274062012-03-19T11:30:00.005+08:002012-03-19T11:46:11.713+08:00Dimsum- All Day, Everyday<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHjv5ZIV-5hnk0e2fGCwRbEv3o9H6L-tqUK4RZNouuR0WeQ2CbhiEZ0K_JwFM4b61x4VaXx7eOSYFrIm4VYK__K1JUYzwgmrqlyumSYeR6U4t95qGfeov056CiH7xnmmmwnbwKogK2bM/s1600/mustard+veg+fried+rice.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHjv5ZIV-5hnk0e2fGCwRbEv3o9H6L-tqUK4RZNouuR0WeQ2CbhiEZ0K_JwFM4b61x4VaXx7eOSYFrIm4VYK__K1JUYzwgmrqlyumSYeR6U4t95qGfeov056CiH7xnmmmwnbwKogK2bM/s400/mustard+veg+fried+rice.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5721447430442306722" /></a><br /><br />My cravings are usually broadcasted all over the internet. I don’t really know why I do that. Seeking moral support from enablers? Or is it an attempt at taking the world down with me on my undertaking to make my giant ass even bigger? I don’t know. But I do know how I feel all warm and fuzzy inside when like-minded individuals reach out through cyber-space with the ubiquitous “yum!” or with a useful dining suggestion.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qPJBS6XRjuyqmBuCobrJ64qZ1iLGJ76O9JVt13mVtGtBDtFG39U0-tatDTGpsL9AnZb5pJxB9YC9IC9J37anL750HSCOko8eOG3MMdgTf9tZNsguWh5prVCXnkM1vEoQxEoFo1RfNJs/s1600/storefront.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qPJBS6XRjuyqmBuCobrJ64qZ1iLGJ76O9JVt13mVtGtBDtFG39U0-tatDTGpsL9AnZb5pJxB9YC9IC9J37anL750HSCOko8eOG3MMdgTf9tZNsguWh5prVCXnkM1vEoQxEoFo1RfNJs/s400/storefront.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5721447015390216434" /></a><br /> <br />Recently, I got the latter from <strong>Mao</strong>- a friend from my Goethe Institut days, when I was desperately trying to learn German (and failed)- who suggested I check out <em><strong>Suzhou</strong></em> after I posted a photo of <em>xiao long bao </em>(a delicious parcel in the form of a Chinese dumpling, its thin wrapper filled with flavorful broth) on Facebook. I do remember eating at the branch in Mandaluyong, but with my working arrangements now, the original Malate branch was a more appealing option. Besides, 92% of the time, the original branch of a restaurant served far more superior food than the newer ones. (Note: That is just a figure I came up with on my own. I like giving out fake percentages because it makes me feel smart and important.)<br /> <br />One weekday lunch, <strong>Matt, Mark V.</strong> and I went to check out Suzhou. Hungry (as our threesome usually is), we ordered a plethora of dimsum, soup, a beef dish and rice. Most of the dumplings were just so-so, but there were some standout dishes we will be happy to come back for.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGwTa_MuscUhO0GXfIVRikXWkWz4BEAcnI7sSqnRxH4EJb6wtPW5nnkw5FDT7TMBlFdI4jBh29R9nbZDliUrWqh-aY8V3NnlKO1MSk_tWPe5_tN9Z9Dy3lv-EaAIAvPCjCxfcpUgnyDM/s1600/spicy+sour+soup.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGwTa_MuscUhO0GXfIVRikXWkWz4BEAcnI7sSqnRxH4EJb6wtPW5nnkw5FDT7TMBlFdI4jBh29R9nbZDliUrWqh-aY8V3NnlKO1MSk_tWPe5_tN9Z9Dy3lv-EaAIAvPCjCxfcpUgnyDM/s400/spicy+sour+soup.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5721446480346724754" /></a><br /> <br />Like the <strong>Spicy Sour Soup </strong>(or hot and sour, as it is commonly known). There was a good, clean balance of tangy, savory and spice, plus good texture with the mushrooms and tofu.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvDif1Q4uBwb6g32ShkGC7Vk0cznhMy4bQpDQGEysRG7BUi1_34Ay-UENjiGJHqaOMTpX_lw6OydZM2UMNenPaw1hB8BUXmPDL16t3mTOc3m6BGMTvRjKomOwGgTxq03dFjbwSzdOX_g4/s1600/steamed+beef.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvDif1Q4uBwb6g32ShkGC7Vk0cznhMy4bQpDQGEysRG7BUi1_34Ay-UENjiGJHqaOMTpX_lw6OydZM2UMNenPaw1hB8BUXmPDL16t3mTOc3m6BGMTvRjKomOwGgTxq03dFjbwSzdOX_g4/s400/steamed+beef.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5721446473679966274" /></a><br /> <br />The server recommended the Steamed <strong>Beef with Chili Garlic</strong>, and honestly I did not know what to expect. Good thing we ordered it, though, because it was tender and expertly-seasoned. The marbling of tendon is gelatinous and adds richness to what could have easily been a very dry dish if it wasn’t done right.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0qjTmjnG5hXgOu8IfmYdJcBRPyO49RhURhDs-2mbRc1HNJ3RRADLGj4vBRUvL-P-2EC8D5B3sXeeKJlT6NzAD3jE-Q5v3-AHq2IsgUt8Hw2PE4f2TqmtdVf9tQJ5JGAYj-IwWjysbEAw/s1600/xiao+long+bao.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0qjTmjnG5hXgOu8IfmYdJcBRPyO49RhURhDs-2mbRc1HNJ3RRADLGj4vBRUvL-P-2EC8D5B3sXeeKJlT6NzAD3jE-Q5v3-AHq2IsgUt8Hw2PE4f2TqmtdVf9tQJ5JGAYj-IwWjysbEAw/s400/xiao+long+bao.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5721446470112322834" /></a><br /> <br />I have had better <strong>Xiao Long Bao </strong>(locally, it’s still Lugang Cafe’s version for me), but Suzhou’s was quite good. The wrapper was thicker than what I would have preferred, and the broth a tad sweet, but it was warm and flavorful and satisfying. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvE0ggRifGkHbOnIa3kI2xwVw8et6R4GzfdqIOLvEBE_hy_nJHbqY9MpzL9Zy05NOBiIC_-R_8m_EhhMFmWHEnJjI0PhsjjRPFmCAApW4cEkVOqWAALDGrwNSh8bys-CCxT-6YI4zIOXI/s1600/mustard+veg+fried+rice.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvE0ggRifGkHbOnIa3kI2xwVw8et6R4GzfdqIOLvEBE_hy_nJHbqY9MpzL9Zy05NOBiIC_-R_8m_EhhMFmWHEnJjI0PhsjjRPFmCAApW4cEkVOqWAALDGrwNSh8bys-CCxT-6YI4zIOXI/s400/mustard+veg+fried+rice.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5721447014127277154" /></a><br /> <br />I saw a photo of the <strong>Mustard Vegetable Fried Rice </strong>on a blog (sorry, I forget which one) and I knew I just had to try it. Again, really good idea- the rice was packed with flavor from the aromatic vegatables, and the small pieces of pork did not hurt, either. I loved it- one of the better fried rice dishes I have had in that price range.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUatf85rGs5aBLNUiVKKdMQpo-3lP4gBl4E1nv_zLniNd2fo6b9231IwnZfGlSLfYigxsR_47k-Vqu5-76BjBbETk6LS6OIsn0NZ9I3Oh0cZIspIVAOglj8YaWuyJ-ICq7mnu7T4Cc7Q/s1600/dining.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUatf85rGs5aBLNUiVKKdMQpo-3lP4gBl4E1nv_zLniNd2fo6b9231IwnZfGlSLfYigxsR_47k-Vqu5-76BjBbETk6LS6OIsn0NZ9I3Oh0cZIspIVAOglj8YaWuyJ-ICq7mnu7T4Cc7Q/s400/dining.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5721446468805196466" /></a><br /> <br />Mao told me that maybe I should Google the place first before I go, but it really was not so bad. It seems to be a mom-and-pop operation, with the cook (and probably owner) casually lounging around and sipping tea when we walked in, and then quickly tucked into the kitchen to prepare our orders, then sinking into his chair once again to continue animatedly chatting with his mother (I assume). Far from the sparkly Chinese restos most go to for family celebrations, but a good place for a quick meal at a very reasonable price. We over-ordered and ended up paying P1300 for the three of us- not bad at all.<br /><br /><br /><strong><em>Suzhou Dimsum</em><br />A.Mabini St.<br />Malate, Manila<br />Tel. no. (632) 302 4347</strong>Anonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.com2tag:blogger.com,1999:blog-4238846253797543690.post-3566739654661074612012-03-07T14:46:00.006+08:002012-03-07T15:08:15.755+08:00A Sunday with Friends and Masala<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS8vC9IvWmYiuyOR7H0LtLev3bTuUKZmVoopsK7B7dil5i__R0Dmsgt1dS7S7CmZqJdxYnNjdr6XyNHefNsiYctjUwD_4mLuhMHtLsWl4_Jokr3O9wd9_fYOXc_ceAK4lbZXSVw5T-oT8/s1600/sauces.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS8vC9IvWmYiuyOR7H0LtLev3bTuUKZmVoopsK7B7dil5i__R0Dmsgt1dS7S7CmZqJdxYnNjdr6XyNHefNsiYctjUwD_4mLuhMHtLsWl4_Jokr3O9wd9_fYOXc_ceAK4lbZXSVw5T-oT8/s400/sauces.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5717048371093179122" /></a><br /><br /><strong>Matt</strong> and I have wanted to try <em><strong>Al-Shams </strong></em>ever since we saw friends posting about it on Facebook. My husband is particularly fond of spicy dishes, and he has since introduced to me the rich masalas of India and the pungent kebabs of the Middle East. My stomach has become weak- thanks to years of using ice-cold Coke as a hangover cure- and could not handle too many spices, but once in a while I do develop a craving for <em>rogan josh </em>or chicken <em>makanwala</em>. Finally, one sleepy Sunday, Matt, <strong>Mark V</strong>., and I traverse a short length of the SLEX to get to the emergent foodie destination in Parañaque. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1DQJmrbD_mLhOnehDAMYTr7iz0WlrjgvP_ZZilth4S69doYnlnpHrKy2t9KJ-NoARhSbmZb0WVUIJgZKeSnYHPmWGS9S3GdrKHcAVOyADGcCDQVb9CaEC2hjrkJ5nctIlsCAtWdWBf-A/s1600/dining.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1DQJmrbD_mLhOnehDAMYTr7iz0WlrjgvP_ZZilth4S69doYnlnpHrKy2t9KJ-NoARhSbmZb0WVUIJgZKeSnYHPmWGS9S3GdrKHcAVOyADGcCDQVb9CaEC2hjrkJ5nctIlsCAtWdWBf-A/s400/dining.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5717047046169669554" /></a><br /> <br />Al-Shams’ interiors are brightly-lit and modern- no kitschy murals of the Taj Mahal or saris draped on the walls. Instead, framed photos of enticing curry dishes and grilled meats act as guide and a visual <em>amuse bouche </em>for guests.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyn_79DHB20XsiSkC5sK1xgE8jV1FlwFXkjUMZRH4Irws08ZMuYTyqv9u_wTVwQsyakVUMLJGlRip2xNveq5TNldVV82oz3wsccV69HQa3fpKrNYvhH4BVkElsWt9VD3IhY7vNg8z251I/s1600/candleholder.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyn_79DHB20XsiSkC5sK1xgE8jV1FlwFXkjUMZRH4Irws08ZMuYTyqv9u_wTVwQsyakVUMLJGlRip2xNveq5TNldVV82oz3wsccV69HQa3fpKrNYvhH4BVkElsWt9VD3IhY7vNg8z251I/s400/candleholder.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5717047040384026418" /></a><br /> <br />The menu is a mix of Middle Eastern, Indian and Pakistani. The original Al-Shams had branches in both Makati and Manila decades ago, but only re-opened recently in BF Homes with partners <strong>Adil Khan and Ali Atienza </strong>(old friends from their Taekwondo days) at the helm. Adil is the son of the previous owner, and the current chef was part of the original kitchen. Therefore, what you get in the current incarnation are all authentic Al-Shams dishes, prepared the same way as they did in the old branches.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEER33NvTMrNf9_dBcPNDaAz8ESUkeh-Bi2dEKMS_xAPMgejH19Lk2NbmxwKDkVAqRuzJAs8ZyeWpuXKqcwKwQTvWT_UaMCTBmqqd8yKBnQK-46ytVuGUSb9PygFZoBBLljVV2pmGO8LU/s1600/samosas.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEER33NvTMrNf9_dBcPNDaAz8ESUkeh-Bi2dEKMS_xAPMgejH19Lk2NbmxwKDkVAqRuzJAs8ZyeWpuXKqcwKwQTvWT_UaMCTBmqqd8yKBnQK-46ytVuGUSb9PygFZoBBLljVV2pmGO8LU/s400/samosas.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5717047038609621330" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUaXG2nbxkSCPWfEcQ8U7vbX18kh8OeYlC8uDDPLYmGkcS9NXSGm_C1o7oCZH9IQByQeRW5R6BwuTWJxkAnQvE-Ej2CnYl-fuK0zHapSWsF2PqBdsjWQ6WB036kUsdrmye8ubsbxLHy6o/s1600/papadum.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUaXG2nbxkSCPWfEcQ8U7vbX18kh8OeYlC8uDDPLYmGkcS9NXSGm_C1o7oCZH9IQByQeRW5R6BwuTWJxkAnQvE-Ej2CnYl-fuK0zHapSWsF2PqBdsjWQ6WB036kUsdrmye8ubsbxLHy6o/s400/papadum.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5717047032602841106" /></a><br /> <br />We started with our favorite Indian staples- <strong>Vegetable Samosas and fried Papadum</strong>. The samosas were warm and aromatic, just the right size for an appetizer, while the papadum (which can also be toasted) was light, crisp and delicate. These were both enhanced by a <strong>trio of sauces- sweet tamarind, parsley and garlic yogurt</strong>.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBd5CKYnQUr-1XG5kH-8xjQJ_11WnW2znp0zcul_b-okbbFbBNWpKU3JoDDds0xp89wVDu-HeQArppSlOOjrPbrTW7FymC_TH5LGrtqauuoqGoo56EsWE0PWpIZAqrEZT8oFn_bt95tpE/s1600/chicken+makanwala.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBd5CKYnQUr-1XG5kH-8xjQJ_11WnW2znp0zcul_b-okbbFbBNWpKU3JoDDds0xp89wVDu-HeQArppSlOOjrPbrTW7FymC_TH5LGrtqauuoqGoo56EsWE0PWpIZAqrEZT8oFn_bt95tpE/s400/chicken+makanwala.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5717047028370241522" /></a><br /> <br />For the mains- first to arrive were the <strong>Chicken Makanwala </strong>(chicken cubes cooked in a rich butter and yogurt sauce), <strong>Seekh Kebab </strong>(grilled ground beef) and <strong>naan</strong> (flat bread).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVOREE7NMtTKBaUTZkNMJ9fMff95VI3u3EOxXoPFjWahMgAun-Zgbsl4oMJ19_By7pzkkjArBO5m-Ok_MyMJug5B60ADpdX062aVOpexgLyVPMElqzcwRFyBRYbvuTY7nkHRd5LSdZPTY/s1600/naan.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVOREE7NMtTKBaUTZkNMJ9fMff95VI3u3EOxXoPFjWahMgAun-Zgbsl4oMJ19_By7pzkkjArBO5m-Ok_MyMJug5B60ADpdX062aVOpexgLyVPMElqzcwRFyBRYbvuTY7nkHRd5LSdZPTY/s400/naan.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5717046194043170482" /></a><br /> <br />The <strong>chicken makanwala </strong>has always been a favorite, and I like Al-Shams’ version because it is not overly gee-d. There was a pleasant tanginess which I suppose can be attributed to the yogurt and the whole tomato (which I stabbed with my fork to release some of its juices). This I sopped up with pieces of naan.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaQ1D7j0JMnM0Sx2Wq72v3XcRdjAebEur5krWRlt2QvcH4xPnwW4Lxg6oNzNipym561EQU03s5tXhIaVNxu3WZbAnQzI7v6kr36vCUQMwKwSvWPaTeDdYWkPQjCUe76G-f1gU92eezVjo/s1600/seekh+kabab.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaQ1D7j0JMnM0Sx2Wq72v3XcRdjAebEur5krWRlt2QvcH4xPnwW4Lxg6oNzNipym561EQU03s5tXhIaVNxu3WZbAnQzI7v6kr36vCUQMwKwSvWPaTeDdYWkPQjCUe76G-f1gU92eezVjo/s400/seekh+kabab.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5717046192063535426" /></a><br /> <br />Freshly grilled, the <strong>seekh kabab </strong>was tender and full of flavor, and delicious with the tzatziki that it came with. If you want your kababs with a more pungent garlic sauce, ask for the one that was served with the appetizers. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHgvQX5LAJwtHGtrm4zGvvra7Q41oP_BxMKT1x8VPYKN1Uiu9VErNsEk-Ik_QRt1Bcf1b369FARgu8MJrbIhKHy3G5_R1egGLaCmiSC_TlxEsXCQ8RkjL-tB8r4ikQGh3MPzGU4Q_twB4/s1600/ran+masala.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHgvQX5LAJwtHGtrm4zGvvra7Q41oP_BxMKT1x8VPYKN1Uiu9VErNsEk-Ik_QRt1Bcf1b369FARgu8MJrbIhKHy3G5_R1egGLaCmiSC_TlxEsXCQ8RkjL-tB8r4ikQGh3MPzGU4Q_twB4/s400/ran+masala.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5717046192476968178" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtYtPT9TW7fHkGpyYvsE7FQkY5W_QC3EpjdafKKuDz6HyjdLDmCHnJQKVOmSHnHDSAN2mlEKp2o_zKu6JYcKwyiGDx3x3bT22JsuqCH3uqoD9u4LNwbaKjJaHFUWEkfRR4bz0FoYyX1RY/s1600/biryani.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtYtPT9TW7fHkGpyYvsE7FQkY5W_QC3EpjdafKKuDz6HyjdLDmCHnJQKVOmSHnHDSAN2mlEKp2o_zKu6JYcKwyiGDx3x3bT22JsuqCH3uqoD9u4LNwbaKjJaHFUWEkfRR4bz0FoYyX1RY/s400/biryani.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5717046187256497426" /></a><br /> <br />The <strong>Ran Masala </strong>was a popular dish at the old Al-Shams, and I remembered <a href="http://tableforthreeplease.com/2012/02/al-shams/">Sanju’s nostalgic post </a>about it in his blog so I decided it was worth a try. I am so happy that I did because that was definitely the dish of the evening- tender leg of lamb cooked in an unctuous brown sauce, the meat’s mild gamey flavor was deliciously enhanced by the robust masala. It was so good that we ordered more of the equally tasty biryani with it.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xUv-4ispO91SdGjlLbfSVdEOtxu3CLGdNRFTQgljstEO3gzpgUbf_jAo_jkvu7pRzEvtjfIEPlH1M_I_iMFiHTnwroZ3aiNo6PUPLAWZXilPmVXWUWRxu3StK79-Qyq3jcZBOYYF-J4/s1600/rogan+josh.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xUv-4ispO91SdGjlLbfSVdEOtxu3CLGdNRFTQgljstEO3gzpgUbf_jAo_jkvu7pRzEvtjfIEPlH1M_I_iMFiHTnwroZ3aiNo6PUPLAWZXilPmVXWUWRxu3StK79-Qyq3jcZBOYYF-J4/s400/rogan+josh.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5717046180592718994" /></a><br /> <br />And, since we had more of the long-grain rice, Matt thought, “What the heck… Might as well get an order of <strong>rogan josh</strong>.” Which we did. The mutton was tender and tasty- a pretty good dish. But then, that ran masala is a tough act to follow.<br /> <br />By then, Ali and Adil have arrived at the restaurant for what apparently is their traditional Sunday ritual. Ali, an old family friend, invites us to join him and Adil for a short chat. He himself orders his own ran masala with roti- a partly flaky, partly elastic bread- but made extra spicy. After our nth “I’m-sooo-full”, Adil decided to give Mark and I some Persian tea, which helped bring down the unbelievable amount of food we just consumed (Ali: “Umm… yeah… Medyo nagulat nga ako sa in-order niyo.”). After a round of scotch and some animated conversation about food, friends and bullies, we have decided to leave the old friends to enjoy the rest of their Sunday, with the promise that we will be back soon for more of that delicious ran masala.<br /> <br />Keep that pot of Persian tea boiling, guys.<br /><br /><br /><br /><strong><em>Al-Shams</em><br />Aguirre St.<br />BF Homes, Parañaque<br />Tel. no. (632) 5004399 </strong>Anonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.com0tag:blogger.com,1999:blog-4238846253797543690.post-57977356446124188462012-02-27T14:48:00.008+08:002012-02-27T15:37:01.219+08:00Rub Me the Right Way<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-vGwcESOHmKqUt_RVSpN7DqT6KOJV0UZESRzF7sfPVOYJJNCeFxXrCFm1X6vv2Am20asYIW8ZWVxkzIYpM-bqcBB597_fX86-bXgpQOkMpltw3B3mX27sUffhvGba4HGjHzvRRYvszZA/s1600/baby+back+ribs.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-vGwcESOHmKqUt_RVSpN7DqT6KOJV0UZESRzF7sfPVOYJJNCeFxXrCFm1X6vv2Am20asYIW8ZWVxkzIYpM-bqcBB597_fX86-bXgpQOkMpltw3B3mX27sUffhvGba4HGjHzvRRYvszZA/s400/baby+back+ribs.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5713706949571949618" /></a><br /><br /><br />Any good businessman knows that in order to succeed, it is important to figure out what you love to do, and strive to be the best at it. In the restaurant business where it is easy for initially brilliant ideas to drown in the depths of mediocrity, this principle could not ring more true. I noticed how young restauranteurs get distracted by their need to be “different” or “avant garde”. “Think outside the box”, the marketing gurus say. But sometimes all it really takes is something familiar and homey, but expertly prepared that a bite of it makes your soul sing.<br /> <br />My love for baby back ribs- that smoked, juicy, fall-off-the-bone tender barbecue dish- has taken me one evening to <strong>Rub Ribs & BBQ </strong>at its original spot near Tomas Morato Ave. in Quezon City. Ever since that first bite, I have returned at least three more times until they finally opened a branch in Pasig, which is much more convenient for me. <strong>I love Rub, and I will tell you why.</strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibfSCUDG8eKExZSbxMBseUAc8Ya-l-YT9SJ8WvVGhSMBIjD6rMRCGEM5Y-7verVydPpJAyAFVFngmgwcBLHZ03Ko85CsXKtLU29E0DRNIUYNivAmhw7srW5b0uGFz0HvCQ9O3Fy4lyRww/s1600/menu.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 348px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibfSCUDG8eKExZSbxMBseUAc8Ya-l-YT9SJ8WvVGhSMBIjD6rMRCGEM5Y-7verVydPpJAyAFVFngmgwcBLHZ03Ko85CsXKtLU29E0DRNIUYNivAmhw7srW5b0uGFz0HvCQ9O3Fy4lyRww/s400/menu.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5713706946004744002" /></a><br /> <br /><strong>I admire a good solid concept.</strong> It shows that the owners know what their strengths are and are willing to commit to it. The partners are young LSGH alumni, and one of them- <strong>Martin Kabigting</strong>- have actually gone on to major in HRIM at the DLSU-College of St. Benilde. His experience from working at hotel restaurants has given him the confidence and the know-how to open his own joint with friend <strong>Don Tayag</strong> of the famous Kapampangan foodie clan (think Trellis). Their vision is simple- to serve “stripped-down” comfort food in a casual setting. And this they are doing with panache.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPh7DhMxy6x9j0k1UYo8rQyA8FWkjQl1zBePxWSQ-E_L2lx9Vf6xkvzWlNESrCY4WbOqO1YdANuIice1Bzt8LfE4XG9QDa3eI47VTRaLPiO9qzASWR03GXLSVUx9AX3eAZjyhiu1epmvQ/s1600/dining.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPh7DhMxy6x9j0k1UYo8rQyA8FWkjQl1zBePxWSQ-E_L2lx9Vf6xkvzWlNESrCY4WbOqO1YdANuIice1Bzt8LfE4XG9QDa3eI47VTRaLPiO9qzASWR03GXLSVUx9AX3eAZjyhiu1epmvQ/s400/dining.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5713706943450134338" /></a><br /> <br />The ambience of the <strong>Capitolyo, Pasig branch</strong> is clean and brightly-lit. Their lines are modern, but given a cozy mom-and-pop feel with chalkboards, a glass chiller, and kitchen napkins on the tables. <strong>It is quaint without being dingy, up-to-date without being clique-ish. </strong> <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggHaceYMh63_KVtgkEwPa5GB0TNBnvaK3PO86Pw6WNnA1DK1x5O7HrlRueig7u5nvnMIwEoCbiQjRLoXiDksVuJU_1sRm88dCo3AxT0H2lIguwYF3L7H0ahHHPYPe4u3X4lUh3z6PqTDk/s1600/baby+back+ribs.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggHaceYMh63_KVtgkEwPa5GB0TNBnvaK3PO86Pw6WNnA1DK1x5O7HrlRueig7u5nvnMIwEoCbiQjRLoXiDksVuJU_1sRm88dCo3AxT0H2lIguwYF3L7H0ahHHPYPe4u3X4lUh3z6PqTDk/s400/baby+back+ribs.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5713706234257584130" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbj11X-EFZHhN-hIqo53E_vDuhz1gi5L1EXWj-_UgEgrb99pIZDnOGdivglUplDhmpI_AieXVIZoCPgnP8kRAoHBffaPAsWnzzZmCj6Ph_0Dfl4muiCa5t4biC-rnKAK_HPElz_AcOLk/s1600/mashed+potato.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbj11X-EFZHhN-hIqo53E_vDuhz1gi5L1EXWj-_UgEgrb99pIZDnOGdivglUplDhmpI_AieXVIZoCPgnP8kRAoHBffaPAsWnzzZmCj6Ph_0Dfl4muiCa5t4biC-rnKAK_HPElz_AcOLk/s400/mashed+potato.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5713706229307663362" /></a><br /><br />There is no doubt in the world that the star of the Rub Show is their <strong>barbecue ribs</strong>. Served for one, two or four persons, <strong>they are consistently moist, full of flavor, and unbelievable tender- all of the characteristics you would want to find in your ribs.</strong> Their baby back ribs are first seasoned with their dry rub, smoked (the way any self-respecting rib should be), and then cooked sparingly on the grill, basted with their signature barbecue sauce. The sauce is tangy and has deep aromas of woodsy herbs and spices, with a perfect balance of smoky and sweet. The results speak for themselves, which is why they are currently my favorite baby back ribs in Metro Manila. The side dishes are equally tasty- their sprice (spiced fried rice), mashed potatoes, and spinach and mushrooms are the more popular choices.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA65vozZCXVs9H7tfBGYDr_BkW_ZaOmDdwTB2T-Icysok0nVG8gfcsFLuCKZnJ02XeifyRY3xJJ9NQzIVIOIOy4IlSgN0KGepwsZzokjP4GTYhxWlYBskjfxnlF9ELTAQSNUGXiH8niXM/s1600/onion+rings.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 365px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA65vozZCXVs9H7tfBGYDr_BkW_ZaOmDdwTB2T-Icysok0nVG8gfcsFLuCKZnJ02XeifyRY3xJJ9NQzIVIOIOy4IlSgN0KGepwsZzokjP4GTYhxWlYBskjfxnlF9ELTAQSNUGXiH8niXM/s400/onion+rings.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5713706225845788546" /></a><br /> <br />The appetizers are simple- something I imagine the boys would prepare during a drinking session after a pick-up game. <strong>Being a self-confessed onion rings maniac, I could not get enough of Rub’s version.</strong> Crisp, oily and salty- it’s what good onion rings should be. Dipped in their aioli sauce, it just makes sense to me. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpj_6nwz1hyt6vgeEvXLU1LLH8kHhuf2WJ3fIb_k09S7RCegpUk26TlyELqBa0Pwj9lUhUi6HjKm-zd_QUldDB9d8mwsWjspaE7805y4ISGI-OoWGrejsOsoNZ8n-h0TxI14rw3aM26qQ/s1600/pizzadilla.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 283px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpj_6nwz1hyt6vgeEvXLU1LLH8kHhuf2WJ3fIb_k09S7RCegpUk26TlyELqBa0Pwj9lUhUi6HjKm-zd_QUldDB9d8mwsWjspaE7805y4ISGI-OoWGrejsOsoNZ8n-h0TxI14rw3aM26qQ/s400/pizzadilla.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5713706223958055090" /></a> <br />A curious addition to their starters is the <strong>Pizzadilla</strong>- half pizza, half quesadilla. Two flour tortillas are stuffed with chicken or pepperoni, smothered with a cheesy cream of mushroom and peppers, and then baked with melted cheese on top. An abomination? Perhaps. But once you get past your predispositions about what a quesadilla (or a pizza, for that matter) should be, you just might like it for the freak that it is. We did- we smothered that sucker with Tabasco and wished they served beer. (Please serve beer. Please please please...)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVO_e0S8_OP2nIX-1gCwvS7QvgRwkUusNP1y7Vriwhq0xVK5MaOQrA8fNTMMa2-OR2J6Z8cTNL_CJBD2KThQE_vyoWQxWskBgye41va3Yco9QKqKc-zk5g0W_2EhK5OdVqDb8fTLnyQok/s1600/beef+fingers.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 347px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVO_e0S8_OP2nIX-1gCwvS7QvgRwkUusNP1y7Vriwhq0xVK5MaOQrA8fNTMMa2-OR2J6Z8cTNL_CJBD2KThQE_vyoWQxWskBgye41va3Yco9QKqKc-zk5g0W_2EhK5OdVqDb8fTLnyQok/s400/beef+fingers.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5713706230801767986" /></a><br /> <br />Matt enjoyed the <strong>BBQ Beef Fingers</strong>, which is a great alternative for beef lovers (or for those who do not eat pork, like Matt). <strong>Smothered in the same BBQ sauce, the beef is deboned and extra-soft, the tendons gelatinous. </strong> It would have been better if they were actual fingers and not cubes, so that they can be picked up and gnawed on like a real rib. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5kqttpDkr3z9_W2tyg-QEjUyVOm1W7-M3B_8Ze9ljYzBwUhdHA45RgG8H99jMJrLLI0F9n7Cqe58De-GWnIEM7NKUedTDbW8F6F18NRBQK65BsxPli9J8r3eOA4_BSQOXttoH1ZGfVn4/s1600/chalkboards.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 209px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5kqttpDkr3z9_W2tyg-QEjUyVOm1W7-M3B_8Ze9ljYzBwUhdHA45RgG8H99jMJrLLI0F9n7Cqe58De-GWnIEM7NKUedTDbW8F6F18NRBQK65BsxPli9J8r3eOA4_BSQOXttoH1ZGfVn4/s400/chalkboards.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5713706940983699922" /></a> <br />We spied a pretty interesting dessert menu which included Coffee Crème Brulee and Fried Oreos, but we were set on having frozen yogurt after so those will have to wait another time. <br /> <br />And there will be another time. And another…<br /><br /><br /><strong><em>Rub Ribs & BBQ</em><br />88 East Capitol Drive<br />Capitolyo, Pasig City<br />Tel. no. (632) 6246850<br /><br />64 Sct. Rallos St.<br />Quezon City <br />Tel. no. (632) 6226352</strong>Anonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.com2tag:blogger.com,1999:blog-4238846253797543690.post-41871219414796071282012-02-17T16:50:00.002+08:002012-02-17T17:01:49.852+08:00Recipes: Who's Up for Salted Duck Egg Pasta?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQCkFBA2ypHib7-zmPPTFMApV4FGRSNPstEw6K51jFdd-YdpWsiisDMw5WtXWIq-6tCkHk4Y-a5uZofEyFgtlUFvNfYYXfWsjezYpgW4S3aVWDqtA-SD0eR_fQttlaiwGY2ot7MjGYec/s1600/salted_egg_pasta.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQCkFBA2ypHib7-zmPPTFMApV4FGRSNPstEw6K51jFdd-YdpWsiisDMw5WtXWIq-6tCkHk4Y-a5uZofEyFgtlUFvNfYYXfWsjezYpgW4S3aVWDqtA-SD0eR_fQttlaiwGY2ot7MjGYec/s400/salted_egg_pasta.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5710024794295977698" /></a><br /> <br />It seems unnerving but, believe me, it works. The first time I had <strong>salted duck egg pasta </strong>was at Margarita Fores’ now-defunct Pepato in Greenbelt 2. <a href="http://chinkee-onebigbite.blogspot.com/2009/09/muse.html">I was unyielding in my praise for it</a>, and when that restaurant closed I believed that was it- goodbye forever. Then, I encountered a different version at Gino’s Brick Oven Pizza in Katipunan- Salted Egg and Bacon Pasta, which was equally rich and beguiling. <br /> <br />Salted duck eggs are commonly used in Chinese and Filipino dishes, imparting a brine-y aroma, with a smooth, creamy egg white and a hard, textured red-orange yolk. I grew up eating salted egg and tomato salad with silog dishes and grilled food, immediately putting my already hyperactive taste buds on overdrive. It is a bit of an acquired taste, but once you have it as accompaniment to the perfect dish, you’ll be hooked for sure.<br /> <br />And ever since I had a taste of it again in a pasta dish, I just knew I had to try making it at home. I chose to make the more “Matt-friendly” (read: no pork) Pepato version, but a more rustic take on the Fores original. Instead of thin sheets of papardelle, I used tagliatelle, and had my 5-year-old niece roughly break the asparagus apart instead of finely chopping them. Generous chunks of salted duck egg dot the dish- a salty treat for the fan that could not get enough. It’s exotic and looks impressive, plus it only takes around ten minutes to cook. What else could possibly be stopping you?<br /><br /><strong>Tagliatelle with Onion Cream, Salted Duck Egg, Asparagus and Truffle Oil (serves 4 to 6)</strong><br /><br />Ingredients: <br /><br />250 g. Tagliatelle (or any flat pasta)<br />2 cups cooking cream<br />1 small white onion, finely chopped<br />A handful of baby asparagus, cut into 1 ½ inch pieces<br />3 salted duck eggs, (2 eggs mashed into a paste, 1 roughly chopped into cubes)<br />2 teaspoons truffle oil<br />2 tablespoons olive oil<br />½ teaspoon nutmeg<br />Grated parmesan, to garnish<br />Salt and pepper<br /><br />Procedure:<br /><br />-Cook the tagliatelle according to package instructions. When it says cook for six minutes, I usually do four or five.<br />- Heat a pan over medium heat and cook the onions in the olive oil. When the onions are translucent, toss the asparagus into the pan.<br />- Pour in the cream and mix in the salted duck egg paste. Lower the heat and season with nutmeg, salt (if needed, the eggs are already salty) and pepper. Let it simmer for two minutes.<br />- Toss the cooked pasta in the pan, top with the cubed eggs, and mix gently until the sauce is evenly integrated. Remove from the fire and then drizzle the truffle oil on top and mix.<br />- Garnish with some grated parmesan and serve immediately.Anonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.com1tag:blogger.com,1999:blog-4238846253797543690.post-11391131189904553882012-01-31T17:10:00.004+08:002012-01-31T17:19:06.263+08:00Quick Bites: Achiote's Guacamole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHsZRt2QVBiOqA_8Ph962fuhyDDr9S0wg-s5qMjSAu34uIeQDpIPsdoFSvOAbcdDRX2vdzzlcU28t-DmO6TGD-WmMdLClF7RjxoY9f0LQrtCMVFl5RCPV5CiKgmi9J-uAqJivvrJmt86c/s1600/achiote_guacamole.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHsZRt2QVBiOqA_8Ph962fuhyDDr9S0wg-s5qMjSAu34uIeQDpIPsdoFSvOAbcdDRX2vdzzlcU28t-DmO6TGD-WmMdLClF7RjxoY9f0LQrtCMVFl5RCPV5CiKgmi9J-uAqJivvrJmt86c/s400/achiote_guacamole.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5703722578962026290" /></a><br /><br />When I was a tiny foodie, I associated avocado with breakfast. Growing up in Antipolo, we had seasonal harvests from the avocado tree in my grandma’s backyard. Naturally, we would eat them the way my mother grew up eating them, and that is grated into thin, spaghetti-like strands, showered with white sugar, and doused with a lot of fresh milk. Groggy, my sisters and I would eat them before we left for the five-minute ride to school, energized soon enough by the fatty fruit and strung out from all the sugar.<br /> <br />When I discovered Mexican food, I became aware that avocado can be savory, too. And it is delicious. <strong>Guacamole </strong>is an avocado-based salsa which is served alongside some of the more popular Mexican dishes, such as quesadillas, tacos and nachos. But once in a while, it does take center stage, such as in Rosa Mexicano at Columbus St. in Manhattan, where young and trendy New Yorkers scarf them down with blue corn chips and pomegranate Margaritas. The first time I tried them almost a decade ago, prepared table-side and served in what looks like an Aztec artifact, I was immediately hooked on the stuff and would search far and wide for something that would come close in flavor and quality.<br /> <br />Finally, and without much fanfare, I discovered the <strong>Naked Guacamole in <em>Achiote</em></strong>. <strong>Matt</strong> and I were excited about their other dishes- tortas for Matt, tacos for me- and ordered their guac with chips and salsa more as a mandatory appetizer. “Pre-game”, if you will. It arrived quickly in its chilled margarita glass, majestically rising an impressive four-inches from the base. I scoop up a sizeable amount with a crisp tortilla chip and very little expectations.<br /> <br />It was love at first bite. The pronounced flavors of scallions, tomato and cilantro with the creamy chunks of avocado were immediately addicting. This guac is not your run-of-the-mill condiment that you slather on top of a cheese quesadilla- it commands your full attention, with only a crisp corn chip acting as a tasty spoon. I am happy and smitten… and delighted that I no longer need to hop on a plane for excellent guacamole.<br /><br /><br /><br /><strong><em>Achiote Tequeria</em><br />G/F Powerplant Mall<br />Rockwell, Makati City<br />Tel. no. (632) 9229336</strong>Anonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.com2tag:blogger.com,1999:blog-4238846253797543690.post-40299355462812355322012-01-30T12:44:00.006+08:002012-01-30T14:27:17.286+08:00Boudin Noir et Moi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6HADKlLfSB7Yh37itKQT7VS6FPyRriyzpGNa3_grrlvtW7KEN3gKnYJ7g3s6iEAu1MsJrp-P2mAqFoKcsID0kJYYf1h5oiQJf6m-0nFM-wJBauqbm3FlWGFhNXa5V71WfAit1wCa1YDc/s1600/Boudin_Noir.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6HADKlLfSB7Yh37itKQT7VS6FPyRriyzpGNa3_grrlvtW7KEN3gKnYJ7g3s6iEAu1MsJrp-P2mAqFoKcsID0kJYYf1h5oiQJf6m-0nFM-wJBauqbm3FlWGFhNXa5V71WfAit1wCa1YDc/s400/Boudin_Noir.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5703283806469645058" /></a><br /><br />I don’t like to be disappointed, especially with food. And with French food, I have become quite picky. Not because my palate has become so refined (read: <em>maarte</em>), but that I do have my favorites. Those who follow my blog know that I have my go-to French bistro here in Manila and I am fiercely loyal to it, to the point that I befriended the snooty French chef/owner even if I really do not like him that much, only so I get first dibs on the good stuff. (Just kidding, <strong>Marc</strong>. You know I love you.) I know what dishes are good, and which ones are great, and so I stick to them and they keep me happy.<br /> <br />Therefore, every time a new French restaurant opens, I proceed with caution. I am not easily impressed by a chef’s nationality, pedigree or educational background- I have learned from experience that these factors do not ensure great-tasting food. Like some bloggers, I do not feel the need to be the first one through the door on opening day. I allow these restaurants to get the hang of things, and also to get a feel if their food was well-received (by the right people, of course… those whose opinions do matter to me).<br /> <br /><em><strong>Brasserie Cicou </strong></em>is relatively-new, so new that I would normally not have eaten there just yet for fear of the “soft opening blues”. But I did want to see my friends (couples <strong>Aaron and Jo</strong>; <strong>Noel and Catha</strong>) whom I haven’t seen in quite a while, and they suggested that we eat there. Noel’s family has already eaten there before and they are very good friends with chef/owner <strong>Cyrille Soenen</strong>. During a Facebook conversation, Aaron also reassured me that, “They’ll make sure the food’s good since we’re with Noel.” So finally, after months of planning, our triple date finally pushed through one Tuesday evening.<br /> <br />Cicou’s dining room is lovely and spacious- the sun-bleached wood of the tables and chairs with the muted pastel palette are fresh and delicate, almost pretty. It reminded me of the interiors of the now-defunct La Cabane along Pasay Road, which I visited a few times years ago. There was an elevated sitting area which encouraged lively and relaxed conversations over wine or Pastis. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcIr_hRHGDkWdb2OsU5R4tElgkncVlSNIZmXBEk0Q3FPMlEcCwPIisEBzAB4Zt7z4r1KwjeYVG2OZl0mWgq_MzsccpJLcHNyzsKrsdMHdnjIaYL_1dkr4dbIlVVQbI7BHhMhtYaXaOxg/s1600/Vina+Tondonia+Reserva+2001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcIr_hRHGDkWdb2OsU5R4tElgkncVlSNIZmXBEk0Q3FPMlEcCwPIisEBzAB4Zt7z4r1KwjeYVG2OZl0mWgq_MzsccpJLcHNyzsKrsdMHdnjIaYL_1dkr4dbIlVVQbI7BHhMhtYaXaOxg/s400/Vina+Tondonia+Reserva+2001.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5703283797360443154" /></a><br /> <br />When <strong>Matt</strong> and I arrived, the rest have already ordered and cava is already being poured. There are also three bottles of Rioja wines from the region’s top producers which Noel said were sent by a supplier for tasting. Him and Aaron (of ADP Industries, the importer of cava giant Freixinet in the Philippines) have a “small business” wherein they bring in and distribute some of the best Spanish wines. I remember telling myself, “If the food bombs, at least I was able to drink some really good wines.”<br /> <br />The food did not bomb. In fact, there were some really good dishes that evening that I would be happy to come back for. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtkDHfpf8wIOsLHdMvw4FuXUyKF_8sRThOdgR7LHQs1VS8KaRotgLWJ6ThU-War9s7UzSR2nu2qWHkPPqmI9hNQ3eGgH56cGSrz3qjjDknPDUyqeyBz1rV59L4AyngioFjpzDThrlGuM8/s1600/Steak+Tartare.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtkDHfpf8wIOsLHdMvw4FuXUyKF_8sRThOdgR7LHQs1VS8KaRotgLWJ6ThU-War9s7UzSR2nu2qWHkPPqmI9hNQ3eGgH56cGSrz3qjjDknPDUyqeyBz1rV59L4AyngioFjpzDThrlGuM8/s400/Steak+Tartare.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5703282825359710274" /></a><br /> <br />Like the <strong>Steak Tartare</strong>, for instance. It was very nicely-seasoned, flavored generously with tart whole capers, chopped green onions and parsley. Not worth a long drive to Greenhills (for those who live in the south of Metro Manila), but I would surely order it again when we do find ourselves back in Cicou.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZntquF0V-JpUbaoMUKgVm6hPJ_PulYaj4zp4qYzc9b18Mb0Jkhyphenhyphen9DKaqoUL2wyiB19qwRElSB_COAtt1QjUsmR2qRMjUOiijSu0_qdz0RuevhsnU9vfyvnE9HKsOzYlpt9-KkqsUEW_k/s1600/Escargot.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZntquF0V-JpUbaoMUKgVm6hPJ_PulYaj4zp4qYzc9b18Mb0Jkhyphenhyphen9DKaqoUL2wyiB19qwRElSB_COAtt1QjUsmR2qRMjUOiijSu0_qdz0RuevhsnU9vfyvnE9HKsOzYlpt9-KkqsUEW_k/s400/Escargot.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5703283791317791474" /></a><br /><br /> <br />My favorite among all the starters was the <strong>Escargot Bourguignonne</strong>. No need to navigate through awkward tongs and scooping out squiggly forest-floor creatures from their “homes”- the snails are already conveniently de-shelled and swimming in little tubs of melted herb butter. And these were not diminutive, petite snails- these were definitely the ones who drank mama’s milk, and lots of it. Thick and juicy, decadently-flavored with aromatic herbs and fine butter, I was definitely tempted to dunk little pieces of bread in the special escargot dish. But then, sitting next to lovely, poised Catha, I had to restrain myself. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFENsD17eCToXJoBGkyT6Q58RVPA6nNVwTyP_1yfDJXe5stpGL7qfvhh55OjrTs6QcVv5nIgsufHhvMQe9aEffsBeJxA9JtoyZT9xO1gtxgTuq-nvW0WH1Zh5mjqwqTcDw9muA1IeOxTA/s1600/Boudin_Noir.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFENsD17eCToXJoBGkyT6Q58RVPA6nNVwTyP_1yfDJXe5stpGL7qfvhh55OjrTs6QcVv5nIgsufHhvMQe9aEffsBeJxA9JtoyZT9xO1gtxgTuq-nvW0WH1Zh5mjqwqTcDw9muA1IeOxTA/s400/Boudin_Noir.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5703282824106791650" /></a><br /> <br />I was very happy I took a gamble and ordered the <strong>Boudin Noir </strong>for my main course. Boudin Noir is blood sausage made in the French style, and in Cicou, the sausage is sliced and placed over a fluffy bed of potato puree, drizzled with jus, and topped with a roasted peach. I was expecting the sausage to be offal-y with a texture similar to liver, but it was the opposite- the flavors were actually very delicate and the sausage itself seemed to melt in my mouth. The peach lent an interesting flavor and textural contrast. Overall, it was a highly-successful dish and I look forward to having it again. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMHqrq6GV8OYoMf2AZnlQ4BdIWFPXg9SVCojD6s0W5iHYv5o0nTnkIeKhPrRmhBZZmRyWrwtB3XYqDd4u6X-TMCii0zWb85OiwcPZGNDaxjTU4AfpPNl7GBM369UxyR_VVYAOBgMJM8yg/s1600/ribeye+steak.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMHqrq6GV8OYoMf2AZnlQ4BdIWFPXg9SVCojD6s0W5iHYv5o0nTnkIeKhPrRmhBZZmRyWrwtB3XYqDd4u6X-TMCii0zWb85OiwcPZGNDaxjTU4AfpPNl7GBM369UxyR_VVYAOBgMJM8yg/s400/ribeye+steak.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703282810266126770" /></a><br /> <br />I must also note that Cicou serves a mean <strong>Steak Frites</strong>. Noel shared some of his- cooked perfectly rare- and I enjoyed the tender, flavorful meat, simply accented with sea salt. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3VwuS7YYYqWc88Bc1kOlnGyPJydKnxaZcxofelg0dkHxf7EXejaAuSrJ2BkBmXgnE91IHkgD8F1k92YpXQvXkVhpWbR70_GA25oB4VFnU5bW5i57WRi7n4JAhfvzR3pR9Qc9UtHGgZIs/s1600/kouign+amann.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 224px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3VwuS7YYYqWc88Bc1kOlnGyPJydKnxaZcxofelg0dkHxf7EXejaAuSrJ2BkBmXgnE91IHkgD8F1k92YpXQvXkVhpWbR70_GA25oB4VFnU5bW5i57WRi7n4JAhfvzR3pR9Qc9UtHGgZIs/s400/kouign+amann.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703282811561733426" /></a><br /> <br />The most popular dish from this young resto has got to be their dessert dish called <strong>Kouign Amann</strong>. The texture is that of a thick croissant, covered in candied sugar which seems to have melted into the flaky pastry as it baked. On the side is not the usual salted caramel ice cream but vanilla, and everyone agrees that it seems to be a more refined match. It really is quite dreamy with its sweet, flaky, buttery goodness, and now I understand why it has quite the cult following. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQdLH-tWNHU_S9Tl4MptQDWv4qBmWFcGseauxIzv-RdyuT75AsY9x5f3vruAqagD5My882lBOYd5rRGm5WwDqQsnCJsEBYCvRPNGZHI3VufegCAhHrUVlDaD8wBLuGkzIT4dqdrjHFbGY/s1600/Vina+Albina+GR+2001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQdLH-tWNHU_S9Tl4MptQDWv4qBmWFcGseauxIzv-RdyuT75AsY9x5f3vruAqagD5My882lBOYd5rRGm5WwDqQsnCJsEBYCvRPNGZHI3VufegCAhHrUVlDaD8wBLuGkzIT4dqdrjHFbGY/s400/Vina+Albina+GR+2001.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5703283795833742130" /></a><br /> <br />It was a lovely dinner with friends who share some of the same passions we have. The wines, of course, were exceptional, and I leave the business partners to launch them at will, with proper wine notes and all. I do hope they bring them in soon, and for sure cases of the stuff will be wiped out in no time and a sure hit at any respectable dinner party. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_OLbtp4nJrECYR9p0sHL_jYgBDZsaGzyZ4qA1yVeuefGa0-RURa5SmuRMAgz-r37Vb9gPvpWB3BT_xmmgkx88xrx2_BFk15T7c5x54GVeWufB-7CLOrNQ1iXdxSrLlPqlSZCvbTU8gxw/s1600/cicou_grouppic.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_OLbtp4nJrECYR9p0sHL_jYgBDZsaGzyZ4qA1yVeuefGa0-RURa5SmuRMAgz-r37Vb9gPvpWB3BT_xmmgkx88xrx2_BFk15T7c5x54GVeWufB-7CLOrNQ1iXdxSrLlPqlSZCvbTU8gxw/s400/cicou_grouppic.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703282805276708066" /></a><br /> <br />Even if I don’t see this group as often as I want, we always have good fun and wonderful conversations. Quality, not quantity. And I must admit that I did not regret coming to the newly-opened Cicou- the kitchen, although without their head chef, churned out some pretty tasty dishes. It was interesting to know later on that my favorite Boudin Noir (who also got high marks from BN veteran Catha) was prepared by Noel and Catha’s niece, Nicole, who is part of the brasserie’s young staff. <br /> <br />Lovely meal. I shall be back for more.<br /><br /><em>*Photos of the Steak Frites, Kouign Amann, and the good-looking people are by Noel Ermitano. </em><br /><br /><strong><em>Brasserie Cicou</em><br />57 Annapolis St.<br />Greenhills, San Juan<br />Tel. no. (632) 6619200</strong><br /><br /><em>If you want to be included in Noel and Aaron’s mailing list so you’re updated on what fabulous Spanish wines they’ll be bringing in next, please send your contact details to </em><em>Aaron Palileo- terruno@adpic.org. </em>Anonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.com4tag:blogger.com,1999:blog-4238846253797543690.post-63074325014432459692012-01-25T12:35:00.004+08:002012-01-25T12:56:16.430+08:00Go South for Swiss Food<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf66JWm3xoWas16wIv_oVL7OwD1cjF2hyphenhyphengUsrNh6-UNmyEiSo7KQfjoJopQCp0SibGRC0ZAxSeX1koHwKjJAVxMCe6pojDXp0I2swc5IcN5CdEIjiNKk-eCBV5cGG8NroZH2g79MJKk7c/s1600/dining.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf66JWm3xoWas16wIv_oVL7OwD1cjF2hyphenhyphengUsrNh6-UNmyEiSo7KQfjoJopQCp0SibGRC0ZAxSeX1koHwKjJAVxMCe6pojDXp0I2swc5IcN5CdEIjiNKk-eCBV5cGG8NroZH2g79MJKk7c/s400/dining.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5701425404676184802" /></a><br /><br />This low-carb diet really got in the way of me doing the things I love to do. I cannot even remember the last time I stepped into an Italian restaurant! (Actually, I do- it was more than a month ago. Too long.)<br /> <br />One weekend, I just told myself: Screw it. A day of carbohydrate overload could not be that bad. After all, <strong>Matt</strong> and I have been good- oatmeal for breakfast, smaller portions, and no more midnight phone calls to McDonald’s and Yellow Cab Pizza. So off we went with our favorite foodie crew to <em><strong>Appenzeller</strong></em>- our favorite Swiss restaurant south of Makati.<br /> <br />I was contemplating on putting this entry under the “Brunch-ing Manila” series because my favorite Swiss dishes seem to comfortably fall under that category. I can imagine people having some of these dishes any time of the day- most especially after one of those alcohol-laced nights when you crave hearty, fried food. But then again, Appenzeller’s line-up for Swiss/Central European/Continental dishes are so diverse that it would be misleading to just zero in on the roestis and the schnitzels. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQuBGcbgJNgtIvNWdIZz2reGzhkjrzqDryFqZ3O66Zf6niBznHpWcWNy6mP30srfp0aShMNFt0Ifz7zvRt4CFsG1i6p1f8fpITTNMpgo8yH0N-mStnjGFvZNUVb7J3lz8zvuebg6fumsI/s1600/sanj_matt.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQuBGcbgJNgtIvNWdIZz2reGzhkjrzqDryFqZ3O66Zf6niBznHpWcWNy6mP30srfp0aShMNFt0Ifz7zvRt4CFsG1i6p1f8fpITTNMpgo8yH0N-mStnjGFvZNUVb7J3lz8zvuebg6fumsI/s400/sanj_matt.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5701426315879703426" /></a> <br />Matt and I heard about this cozy eatery from some friends living in Alabang who love the authentic cooking and laidback vibe which highly-encourage leisurely meals, probably followed by a few drinks. The bar is bedecked with popular spirits and some Central European liqeur, including one from the Swiss region after which the restaurant was named.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihEnBCbUlTHRKUd8Vcg-5CoCo2iiLBXicRJtTfId719F_0UciEYGXPCleBn0mEkyI4xw0XyBTpJD80WvJH55GWpURXWO25dyeFwHb3Goa5Wws7mKDE6FWZen1n1D7YKtOSi4sTaIS-kts/s1600/cutes.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 302px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihEnBCbUlTHRKUd8Vcg-5CoCo2iiLBXicRJtTfId719F_0UciEYGXPCleBn0mEkyI4xw0XyBTpJD80WvJH55GWpURXWO25dyeFwHb3Goa5Wws7mKDE6FWZen1n1D7YKtOSi4sTaIS-kts/s400/cutes.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5701426312153396738" /></a><br /> <br />Arriving a little after one in the afternoon, our group was famished, and we began our meal with some German wheat beer and appetizers. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKSPwJOnIaPS1C4Jw473AWYbt5JIKn8ghvxb3wl6SumJC83l_21Q7k3l57IuB-XtcSndDYh9WnZHkThIQ8AWnfnYZkhvJ-u9T_8Odd64uiNSZwEcXTLF86VAMamP1XznwnBfbmhgCFWmM/s1600/oettinger.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKSPwJOnIaPS1C4Jw473AWYbt5JIKn8ghvxb3wl6SumJC83l_21Q7k3l57IuB-XtcSndDYh9WnZHkThIQ8AWnfnYZkhvJ-u9T_8Odd64uiNSZwEcXTLF86VAMamP1XznwnBfbmhgCFWmM/s400/oettinger.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5701425407711627858" /></a> <br /><strong>Oettinger Weissbier </strong>is a refreshing, mildly-fruity beer, a style that I enjoy. This is not my favorite Wiessbier, but since it is the only one Appenzeller carries, it will do. In fact, I had two, a feat that a beer lightweight like me rarely achieves. It was just so good with the food, I tell myself, feeling slightly guilty as I start counting carbs in my head. But just as soon as I began, I conveniently shoved those restrictive thoughts back to the back of my mind and allowed myself to enjoy.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6F_ui36g2rbMAgQugaWj8QfeFmhpbsUPvASg2mzMuBHK38QNABMpWpCqHVvO_bXAkD0lsdZtIZLY07VNmVnIDobqocWJWmucnNomkopTVA6dQR27bAs9iJ6QM8WVdJKkP0TnfbQ9Ilcs/s1600/buure_schublig.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 288px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6F_ui36g2rbMAgQugaWj8QfeFmhpbsUPvASg2mzMuBHK38QNABMpWpCqHVvO_bXAkD0lsdZtIZLY07VNmVnIDobqocWJWmucnNomkopTVA6dQR27bAs9iJ6QM8WVdJKkP0TnfbQ9Ilcs/s400/buure_schublig.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5701425394810121522" /></a><br /><br />The <em><strong>Buure Schublig</strong></em>- a cured Swiss sausage, reminiscent of Spanish fuet- was a great accompaniment to the beer. It was moderately salty, a bit chewy, and very flavorful. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7uRuLBpZ0XQs_RCMrLmu05dsCMxGgM7EfkgjYRjb7Q4x_9JToXZKOps3sDK8L6pYTQA50hGNlnZ4ytMdE17LggcQXFgIFDS-9kUZW8p7brvDy39BGfG4MOHUm3fJq2xZ3qTwR-9zJhEU/s1600/camembert.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 307px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7uRuLBpZ0XQs_RCMrLmu05dsCMxGgM7EfkgjYRjb7Q4x_9JToXZKOps3sDK8L6pYTQA50hGNlnZ4ytMdE17LggcQXFgIFDS-9kUZW8p7brvDy39BGfG4MOHUm3fJq2xZ3qTwR-9zJhEU/s400/camembert.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5701425395533645026" /></a><br /><br />Being a Swiss meal, we just had to have cheese. And what could be more over-the-top than <strong>Deep Fried Camembert</strong>? Camembert is an unpasteurized soft cheese from France which is beloved for its mild flavor and gooey texture. In Appenzeller, it is given the schnitzel treatment as it is rolled in breadcrumbs and deep-fried to golden perfection. I eat it spread over crackers and topped with a little bit of preserved beets. Delicious, although I believe they can find better crackers than Sky Flakes. Nothing wrong with Sky Flakes, in fact I eat it at home. But that’s exactly what I mean- if I wanted to eat cheese and Sky Flakes, than I would have been happy to do so in my pajamas.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlYXTyrya4rRGmqth7_hgSH5kzX8RJzIQOVnaPelpSC8Q1BxqxugtcoBn-zr17BFXjd5RvzfOYIuhryDa2zd43llgBnRLk0HbiX-ipf3mO01XcvoqnPn-AJjEwWON9W0U8GBLLaLdX4g4/s1600/veal_brat.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 293px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlYXTyrya4rRGmqth7_hgSH5kzX8RJzIQOVnaPelpSC8Q1BxqxugtcoBn-zr17BFXjd5RvzfOYIuhryDa2zd43llgBnRLk0HbiX-ipf3mO01XcvoqnPn-AJjEwWON9W0U8GBLLaLdX4g4/s400/veal_brat.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5701424580723017570" /></a><br /> <br />The <strong>Veal Bratwurst </strong>with Potato Salad was also a must try, something very popular in that region. Sanj enjoyed the sausage very much, much more than the Buure Schublig. We asked the server if it was homemade and she confirmed my suspicion that it was sourced from Swiss-owned Santis Delicatessen. Two things I learned from their veal brat is that, 1) caramelized onions and white sausage is the bomb, and 2) a nice sear on a sausage from a scorching-hot pan or grill makes a world of difference.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYNfJtRY-aNAG3ATq4yWkAjRxM3UL8InHaOD2VD0iO7iSJruiLX8qeQehcsC6eMHjtARzw7DtZX4Odd_75mf7t7XrAYPBMfQX-jd7NXU-8YYvAeTIgJr9uTheMfC1NIkWt3b-bSVG6ARQ/s1600/marky.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYNfJtRY-aNAG3ATq4yWkAjRxM3UL8InHaOD2VD0iO7iSJruiLX8qeQehcsC6eMHjtARzw7DtZX4Odd_75mf7t7XrAYPBMfQX-jd7NXU-8YYvAeTIgJr9uTheMfC1NIkWt3b-bSVG6ARQ/s400/marky.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5701425391081927666" /></a><br /><br />After a short lull, the main courses arrived all together. Matt, <strong>Cutie</strong> and <strong>Mark V.</strong> ordered their own, while <strong>Sanj </strong>and I ordered several dishes to be shared with all. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Ezd8Zx8vuJUwu3dpooUWMRNEPfpgGcw2L15b2-XkFlYpu0mpZLK3FVWUtNTuEZC1hBsOIgipx_ZL59ZNhDrCuDLilBXSpjEwZf8jWMtsQgagDBWB7nfaDfWEPwaSTO6yBk34NLWp5sc/s1600/steak_tartare.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 304px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Ezd8Zx8vuJUwu3dpooUWMRNEPfpgGcw2L15b2-XkFlYpu0mpZLK3FVWUtNTuEZC1hBsOIgipx_ZL59ZNhDrCuDLilBXSpjEwZf8jWMtsQgagDBWB7nfaDfWEPwaSTO6yBk34NLWp5sc/s400/steak_tartare.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5701424574036011970" /></a> <br />A <strong>Steak Tartare </strong>lover recommended the Appenzeller version, so Sanj decided to order one for the table. Interestingly, the waitress asked us if we wanted it spicy. Funny how this is the first time I was asked this in a restaurant, since I think the spice level is a vital characteristic of this particular dish. True enough, the steak tartare was nicely-seasoned and piquant- exactly how I would have wanted it to taste if I made it myself. It could be less fine though, as I prefer steak tartare a bit chunky. Otherwise, it develops a strange, mousse-y character- something I don’t want associated with raw beef.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghryL7UDXQEGVvE9yNWnt7xyk1DrnlDt4D7xh5KrXwpNO7Tl5vGn2MjdBdsAbZUzImQl2f9Cmech-p_T3oiZIJ769d1uEcR6myK2MjY0LTh8aC33O69BCpHinhQE8-pzugG5BHuFhAsXo/s1600/geschnezeltes.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghryL7UDXQEGVvE9yNWnt7xyk1DrnlDt4D7xh5KrXwpNO7Tl5vGn2MjdBdsAbZUzImQl2f9Cmech-p_T3oiZIJ769d1uEcR6myK2MjY0LTh8aC33O69BCpHinhQE8-pzugG5BHuFhAsXo/s400/geschnezeltes.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5701424564491662050" /></a><br /> <br />The <strong>Zuercher Geschnetzeltes</strong>- one of my favorite Swiss dishes to order (not only because it’s so good, but also because I like to brag how I can pronounce it with ease)- was, sadly, our least favorite dish. The flavor of butter was overwhelming, which is never a good thing, in any style of cooking. What a waste of good spaetzle (pasta dumplings).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLOye5TrwJNbwWKQ9g1gAGaz4KuhSAs9duvVwok2v3J_0EuPVyOxLAw-fvnTEAIWWdpgf8H1pbiJRx8gAQSaI1qKWA2mg6AnJLmJP5SFgfiZK9I_uUNAfAZAG_8XB-gFKBGc6940lLkIk/s1600/berner_roesti.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLOye5TrwJNbwWKQ9g1gAGaz4KuhSAs9duvVwok2v3J_0EuPVyOxLAw-fvnTEAIWWdpgf8H1pbiJRx8gAQSaI1qKWA2mg6AnJLmJP5SFgfiZK9I_uUNAfAZAG_8XB-gFKBGc6940lLkIk/s400/berner_roesti.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5701424561756039762" /></a><br /> <br />The <strong>Berner Roesti</strong>, another favorite, is one of those dishes I can easily have for brunch as well. Roesti- crisp on the outside, moist and soft in the inside- is a popular Swiss potato dish, similar to hash browns. You can pretty much toss in whatever you want to make it more exciting. In this case, the Berger is a roesti potato topped with cheese, bacon and egg. I devoured my order of this the first time we ate here, but the second time I found it to be a tad lackluster. More my fault than the kitchen, though- since we ordered so much food, the cheese hardened as the dish got colder. Note to self: Give the Berner Roesti the attention it deserves- no double-booking.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5xVzN_ZMMexwGhzGPUJ0LuUkIWzfG7AB142kYhEe_YBliSqc-goD6FhLDdinJMrBrVir8rpB5lIbMVAgvPHePKVdJxz4QliHdMKanybJPE-A7H6nUtzq4FTqMtIWV3J_c7syYZqaiXEo/s1600/stroganoff.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 301px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5xVzN_ZMMexwGhzGPUJ0LuUkIWzfG7AB142kYhEe_YBliSqc-goD6FhLDdinJMrBrVir8rpB5lIbMVAgvPHePKVdJxz4QliHdMKanybJPE-A7H6nUtzq4FTqMtIWV3J_c7syYZqaiXEo/s400/stroganoff.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5701424563224595714" /></a><br /> <br />Another repeat performance came from the <strong>Beef Stroganoff </strong>(served with a side of buttered pasta). Mark V. and I are particularly fond of this dish- the beef strips are sliced generously and cooked a perfect medium, covered in a robust, demi-glace-based sauce. It’s hearty and comforting, a dish you would love to curl up with on a cold or rainy day. <br /> <br />I love brunch-ing at this restaurant with friends, not only because of the food, but because of the easy vibe, something that is also synonymous with the area. And with the Skyway, it is no longer the “road trip” it used to be. After the three-hour meal, we did some shopping at South Supermarket, where I even found a stall selling Alamid coffee (that expensive stuff which is actually poo from some forest creature) and had my first taste. It was a good day with friends, one of those things that I live for.<br /><br /><br /><br /><strong><em>Appenzeller Bar & Restaurant </em><br />Alabang-Zapote Road<br />Alabang, Muntinlupa</strong><br /><br /><em>Directions, from Makati- Go south on the Skyway and exit at South Station (Alabang-Zapote Rd.). Just go straight until you hit the Acacia Avenue intersection. Right after you pass that, you will see a row of low buildings on your right. Make a right on the next break on the road and go back. Appenzeller is on that row, next to Tile Depot.</em>Anonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.com2tag:blogger.com,1999:blog-4238846253797543690.post-57195662039322438362011-12-24T15:06:00.001+08:002011-12-24T15:06:36.864+08:00Season&apos;s Greetings from a Negligent BloggerIt's been a busy December for me, hence the neglected blog. But, nevertheless, thank you to those who continue to read. Just for your guys, I promise to be more active this coming 2012. May your holiday season be filled with love, laughter, and of course- lots and lots of glorious food!<br />
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Love, Chi and MattAnonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.com1tag:blogger.com,1999:blog-4238846253797543690.post-30117668257373352872011-11-18T14:08:00.002+08:002011-11-18T14:57:03.985+08:00This Lil Piggy Had Cake<div style="TEXT-ALIGN: center; CLEAR: both" class="separator"><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig-ahpxZ7JKpXm4UGBa9lZumJ8shW5QjxHkIZTY9uhgDjbX_uuMoUXdsq1987UUmyefPuuFsc_RRzVpSBNJfnRYRuA-rtulXwx0F2GRll09yxuFzQHX6huDtniVJ13hdmaTgh2JumYHwo/s640/blogger-image--1792851064.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig-ahpxZ7JKpXm4UGBa9lZumJ8shW5QjxHkIZTY9uhgDjbX_uuMoUXdsq1987UUmyefPuuFsc_RRzVpSBNJfnRYRuA-rtulXwx0F2GRll09yxuFzQHX6huDtniVJ13hdmaTgh2JumYHwo/s640/blogger-image--1792851064.jpg" /></a></div><br />
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It took a while for <strong>Red Velvet cake </strong>to make it to our shores, but I'm really just glad it did. This American classic is as decadent as it is visually spectacular- the deep, red-brown hue of chocolate-flavored cake, set against the stark contrast of white cream cheese or buttercream frosting is a standout with its classic features. The flavors are truly moan-inducing, and I have yet to meet a person who has not fallen for it's voluptuous charms.<br />
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Recently, Red Velvet cake (and it's equally beguiling cupcake incarnation) has developed a pretty impressive cult following locally. I myself have quite the sweet tooth (albeit a controlled one, thanks to diabetes in my genes), and once in a while the seductive mental image of moist, garnet-hued cake smothered in thick cream cheese icing proves to be far too irresistible.<br />
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Luckily, through the wonders of Facebook, I discover that my friend <strong>Chrissie Regaza</strong>- a highly-accomplished baker and fellow lush- of <em><strong>The Rolling Pig </strong></em>bakes, among other delectable goodies, a mean Red Velvet cake. Therefore, with my Dad's birthday coming up, I decide to order him a cake and, yes, eat it, too.<br />
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<div style="TEXT-ALIGN: center; CLEAR: both" class="separator"><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmuZEiVc8cDFxH3lTsGZKM0EFUFAR7KxB-oihJV8PchJAF3hmy7d1p_iAw3iJHYatQG9k7Ng3AcN3AvGYy7ksZgkO53NgeX69lZLpKPz646Vgj8jZtiusutCOWFTe1mpwPA6dC1y7xLe4/s640/blogger-image-1808733398.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmuZEiVc8cDFxH3lTsGZKM0EFUFAR7KxB-oihJV8PchJAF3hmy7d1p_iAw3iJHYatQG9k7Ng3AcN3AvGYy7ksZgkO53NgeX69lZLpKPz646Vgj8jZtiusutCOWFTe1mpwPA6dC1y7xLe4/s640/blogger-image-1808733398.jpg" /></a></div><br />
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I must admit- and I say this without bias- that The Rolling Pig's Red Velvet cake is as good as they can possibly get- definitely moist, but not dense, the cake is light-footed until you get to the icing, which was sweet and decadent and all forms of wonderful. What is freakishly good about this cake is that it gets even better after a couple of days in the fridge, which is usually where cakes go to die. How many times have I kept a slice of cake in the fridge's cold crevices, only to resurface as a dry, ragged version of it's old self? No, not this one. TRP's Red Velvet stayed moist, and the flavors of it's frosting and filling just became more intense.<br />
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I was already a fan, but now, I'm a disciple.<br />
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<strong><em>The Rolling Pig</em><br />
Tel. No. (632) 8209350</strong>Anonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.com0tag:blogger.com,1999:blog-4238846253797543690.post-26785134220623885042011-10-29T08:25:00.004+08:002011-10-29T08:52:02.448+08:00The Perfect Steak<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7nClMI1RPK1pXnR8czd96g-7E4AsYQABRW56CF3EZnIFmWAR1IHC4d8uowj4Xuqqkohvx9URzyal6o-q64ypxhjM4ufn8Brsk0z01VIdnwoYXuXT3pQ6PYDe3V7ApCP1neueC7ZA-t4/s640/blogger-image-1983361235.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7nClMI1RPK1pXnR8czd96g-7E4AsYQABRW56CF3EZnIFmWAR1IHC4d8uowj4Xuqqkohvx9URzyal6o-q64ypxhjM4ufn8Brsk0z01VIdnwoYXuXT3pQ6PYDe3V7ApCP1neueC7ZA-t4/s640/blogger-image-1983361235.jpg" /></a></div><br /><br />Dinner at <em><strong>Antonio's</strong></em> is usually reserved for special occasions. Aside from impeccably- presented and prepared food, service is almost always flawless and the ambience is one of the most breathtaking and genteel in the country. But this time, we just HAD to go, for the sole purpose that the Deal Grocer vouchers I purchased months ago were expiring. I mean, we had to go. Right?<br /><br />Days before our day trip to Tagaytay, <strong>Matt</strong> was already dreaming of ordering steak. Thing is, we swore never to order steak at Antonio's, simply because there are more intricately-prepared dishes to be enjoyed. Besides, there are at least two places in Manila where they know how to cook a perfect steak- and one of those places, modesty aside, is in my kitchen. So, we go to Antonio's to enjoy their roasted rack of lamb or maybe the duck breast, but never their steaks.Although, recently, Matt has been disappointed with the steaks he ordered in our go-to restaurant for Prime Rib-eyes. So, he decided that maybe it was time to give Antonio's steaks a try, thinking that these guys would definitely know how to properly grill or broil a beautiful piece of meat.<br /><br />As I expected, our <strong>Prime Porterhouse Steak </strong>was- for lack of a more appropriate word- perfection. First of all, let's talk about the quality of the meat- cut over an inch thick, with zero gristle, cooked medium rare, going towards medium as it sat on the hot plate. A porterhouse, for those who do not know, is actually a large t-bone, with one side of the bone being the tenderloin, and the smaller side is the top loin (when sliced off the bone, becomes a New York strip). The meat was lightly seasoned with cardamom, salt and pepper, swimming in it's juices and good-quality olive oil. Overall, the meat was tender, but the top loin part was beyond pillow soft. Oh, and I think I should mention that Matt had a "food-gasm" when he took his first bite of the potato gnocchi. I mean, his head literally fell backwards.<br /><br />On the side, we were given lemon wedges, chimichuri, steak sauce and some pink Himalayan rock salt to flavor the steak with. Matt and I were perfectly happy just dousing the meat in it's natural jus, with a sprinkling of pink salt. In our opinion, that's all it really needed. Even the crispy onion strings they put on top of the steak was mere garnish.With the meal, we had a bottle of this 2006 Amarone I bought from Terry's Selection (I really should start taking wine notes and not be such a lush- Cutie, what is this again?) which went wonderfully with the grilled meat- it was full-bodied, with rich-almost unctuous- dark berries and prunes. Even matt, who prefers more delicate reds, loved the flavors and balance of this one. <br /><br />Once again, we had a perfect evening at Antonio's, and we definitely would not think twice about having steak there on our next visits.<br /><br /><br /><em><strong>Antonio's Restaurant</strong><br />Brgy. Neogan<br />Tagaytay City<br />Mobile no. +639178992866</em>Anonymoushttp://www.blogger.com/profile/07281828415245524835noreply@blogger.com4