Bistro Food and "Green Wine"

I love attending wine pairing events. For people who love food as much as I do, its really the best way to have delicious food with really good wine at a reasonable cost. Others may balk at the price tag, but when you think about it, you get to taste wine that usually cost thousands of pesos per bottle perfectly paired with excellently-prepared dishes. So, in my opinion, its actually a steal.


Wine lovers always look forward to Sommelier Selection's France Wine and Food Festival 2009, which usually comes around near the end of the year. Its a chance for Sommelier big boss Jerome Philippon to showcase his wines and at the same time do pairings with dishes prepared by the restaurants he supplies to. Its always fun for me to check out the menus on their web site and see which event I would like to attend. This year, there was double the number of restaurants that participated, giving more variety to the followers of these events.



For those who regularly drop by my blog, you know that I love eating at Marc Aubry's Je Suis Gourmand. The bistro fare is delicious and authentic, the servings big enough to satisfy even the biggest of appetites. After every dinner there, I leave completely stuffed and happy.



I make a reservation for me, Matt, my parents and our Ninong Mac. Since Ninong Mac's wife cannot make it, home-alone Cookie Goddess was happy to join us. We were lucky to have gotten the last table available for the evening, as the resto was already fully-booked two weeks before the event. As we settled in, we were approached by Socky, a fellow blogger and food lover, who was dining at a table near us with a friend. It was so nice to finally meet her, since we are both regular attendees of Jerome's events and have never had the chance to bump into each other. Until this one.



The theme for the wines at this years festival was organic, showcasing Jerome's personal picks of wines that were farmed and produced in this manner. Organic farming, as defined in wikipedia, is "the form of agriculture that relies on crop rotation, green manure, compost, biological pest control... to maintain soil productivity and control pests, excluding or strictly limiting the use of synthetic fertilizers and synthetic pesticides. As we later discovered through Jerome's guy, Victor, there are three levels of "organic" wines- natural, organic and bio-dynamic.



A wine is called "natural" when it is produced "organically" but has not been certified. "Organic", obviously, are those wines that have been produced through organic methods. Taking organic a bit further, "bio-dynamic" wines not only follow organic methods of farming, but also delve into the "spiritual" aspect of the vines as living organisms and integrate the lunar cycle into planting and harvesting. Its a bit more complicated than that, but that's basically it in a nutshell.



To start the evening, we were poured two kinds of easy-drinking wines: 2006 Bourgogne Aligote Domaine dela Saraziniere Clos des Bruyeres and a 2007 Cotes Marmandais Domaine Elian Da Ros (merlot, cabernet franc, abouriou).

Our first course was a Chilled Poached Salmon Couquille with Fine Macedione Salad and Raifort Mayonnaise , paired with a light a spritely rose from Provence, a 2007 Chateau de Roquefort Corail, which is a grenache and syrah blend. Less acidic than the Spanish roses that I'm used to, this wine had a bit more complexity and fruit but still is still a "fun" wine. I'd bring tons of this to the beach if only it was a bit cheaper.






My favorite dish of the night came next, which was the Veal and Chanterelles Ravioli with Watercress Sabayon. The filling of the ravioli was wonderfully meaty and aromatic, almost like a finer garlic sausage. It was delicious and tasty and left me wanting more. This dish was matched with a 2007 Crozes Hermitage from Domaine du Colombier, made from the marsanne grape. I was expecting a bit more weight with this wine, a bit more earthiness, but it fell a bit short, in my opinion. It was still an ok wine, but I would not pair it with the ravioli.



Matt and my dad were happy to see the next dish- Seared Beef Tenderloin Medallions with Chateaubriand Sauce and Turned Vegetables. The beef, although a bit overcooked for my taste, was just perfectly-done to my parents' preference, which is "not bloody". The sauce, in true JSG fashion, was lick-the-plate delicious. With this, they paired a 2007 Chateau Lagarette Tour Lagarette from Bordeaux, another red which was a bit too acidic for me.






The cheese course came in the form of the Honey Glazed Roquefort and Walnut Crepes. Being a slightly-sweetened dish, I was not surprised that they paired it with an off-dry wine- a 2006 Bott-Geyl "Les Elements" Pinot Gris from Alsace. I love this winemaker's whites and would buy cases of their Gewurztraminer if it was more affordable. Their Pinot Gris is equally beguiling, with rich honey notes complementing a fruity and herbal nose. This was a pretty good paring, but NFF Socky sent over a plate of Foie Gras which she said we should try with the Pinot Gris. She was right, it was a very good match, even bringing out more elements in the wine.



Before dessert, Matt and I had a blast chatting with Socky and her friend Cielo (Is that her name? I was beyond tipsy at this point.) about her recent trip to Germany and her new-found fondness for a certain Frankfurter beer. Socky, do not think we have forgotten your invitation to a beer tasting at your place!





Dessert was Mini Pears Poached in Wine Syrup with Pear William Ice Cream, paired with the same Pinot Gris. I just realized I forgot to take a picture of this dish. I love poached pears, and this one was quite the confection. Cookie Goddess loved the liqeur-spiked ice cream so much that she asked for more (and actually wanted to marry it). Chef Marc was kind enough to send her out two more scoops and promised to give her the recipe.


This was a lovely night spent with my parents, Ninong Mac, old friends and new ones. The white wines and the rose lorded it over the reds, in my opinion, and I promised Victor that I would order a few bottles from him (which reminds me, I should give him a call). Congratulations again to Jerome and to Chef Marc for a successful event (check out the other dinners at Sala, Cav, Lolo Dad's, etc. as well)! Aside from being a wonderful wine dinner, it was also quite educational on my part. I always thought that organic food products could not possibly be better than the traditonal ones, but I learned that- when it comes to wines, at least- it is fortunately not the case.





Sommelier Selection's France Food and Wine Festival 2009 is ongoing all throughout the month of October. Kindly check their web site (http://www.sommelierselection.info/) for details.

Older and Hungrier: My Birthday

All my life, I have always looked forward to birthdays. Despite being born during the relatively overcast month of October, I would always request for a pool party as a child. I love the water, and nothing could be more fun than an entire day of splashing around in the pool with my sisters and cousins while the sticks of pork barbecue sizzled on the grill. Famished, my little hands pruney from being soaked in water for hours, us kids would feast on the grilled sticks of pork, Pinoy-style spaghetti, fried chicken and chocolate cake from Goldilocks topped with my favorite cartoon character of the moment.

When I outgrew the games and the chlorine, I would always throw parties for my friends. In high school, some friends and I would have joint celebrations of our birthdays. We would rent out some condo's penthouse, pitch in to buy booze and invite friends from our all-girl's school and our guy friends from other schools. Food at that time was not the priority- we would much rather spend our saved allowances (and birthday cash from our parents) on buying beer (remember Blue Ice?) and the dreaded/revered bottle of Jose Cuervo tequila. My old friends and I would chuckle when we recall our classic party fare of chicken lollipops, cornicks and- the centerpiece- cocktail hotdogs and marshmallows on toothpicks speared around a head of cabbage. Now that's some classic stuff!

When we moved to Makati, the larger space made it possible to have bigger parties. Food would be catered by my favorite restaurants, and then later on, by my sister Foxychef. Beer bongs and jello shots were later on replaced by martini bars and wine. Whatever it was that we were in the mood for, we made sure that we had it in abundance which would last us until the wee hours of the morning. Luckily, we had pretty cool neighbors who shared our penchant for revelry (or at least had a very high tolerance for it), so we never had problems of village security banging on our door.

Now, finally living on my own for the first time in my life, I suddenly long for the quiet mellow weekends with my family. I started my day with breakfast in bed prepared by Matt, a simple plate of my favorite breakfast fare: scrambled eggs, bacon and toast. The fact that my husband does not cook and loves to sleep in late made the meal taste even better.

Since my birthday fell on a Sunday, I decided to have our regular Sunday dinner at my pad instead. My parents brought some Angus rib-eyes for me to cook, and two kinds of paella from La Tienda (note: Thank you, Miguel, for ordering them for me!). Foxychef prepared some Iberian Chicken and our other sister, Queenbee, brought some Baked Salmon from Conti's. Since it was my birthday and did not want to spend it in the kitchen, I just prepared a simple cheese and coldcuts platter with Manchego and Saint Paulin cheeses, smoked tangigue, anchovy-stuffed olives and chistora.

Now I relish these quiet evenings with the family, just eating good food, sipping on drinks and enjoying the conversation around the table. My niece, Rianna, is the consummate entertainer, helping me set-up the meal before dinner and then, afterwards, keeping us in stitches as she sings and dances to her favorite songs by The Pussycat Dolls and Black Eyed Peas. She also took most of the pictures that night, and some were actually quite good.

I really enjoyed the evening and look forward to having another potluck dinner with the family. Good food, after all, is nothing without good company to share it with. I cannot thank God enough for giving me a wonderful family to have many more amazing meals to come.

Older and Hungrier: The Eve of My Birthday

Every year in the past I told myself that I will not celebrate my birthday, but somehow, for one reason or another, it pushes through. This year though, after the craziness that was my wedding, I decided it would mindlessly excessive to throw a big birthday party. Also, at the wake of the tragedy that tropical storm “Ondoy” bestowed upon the islands, it would also be in bad taste.


But, being the food addict that I am, I had to sneak in a few good meals somehow. At the eve of my birthday, my parents invited me, my sisters and the rest of our growing family to lunch at Senju. Out of all of the restaurants at Edsa Shangri-la, the Japanese restaurant is the only one we have not tried.

Despite not having a reservation, we were immediately seated at a teppanyaki table for 10. Being big fans of Japanese food, everyone had their favorites. Matt went bonkers over their sushi and rolls, so I decided to order something else. But what? Since I could not decide, I ended up ordering the “Sakura” set- a set menu which consisted of miso soup, sashimi, tempura, appetizer, beef roll, your choice of grilled fish, tuna and California roll, and dessert. Phew!

The miso soup arrived first, of course, piping-hot and very tasty. It contained generous cubes of tofu and seaweed.

I saved half a bowl to sip with the small platter of sashimi, which quickly followed. It was a pretty predictable combination of kani (crabstick), tuna and salmon, all of which I like. I always judge how good a Japanese restaurant is based on the freshness of its raw seafood (don’t we all?), and happily, theirs was quite fresh. The salmon almost melted like butter in my mouth, and the tuna was firm and perfectly cool.

Next to arrive was the prawn and vegetable tempura, along with the appetizer. The appetizer, which I suppose varies depending on the chef’s mood, was some sort of stewed fish, probably tuna or blue marlin. The tempura was done very well, with the batter light and airy, fried to a pretty golden yellow. The prawns were quite big, as expected from a hotel restaurant that is not scrimping on ingredients.

As the teppanyaki chef begins preparing some dishes before us, the platter containing my main course is set down before me. From the selection of grilled fish, I chose the Chilean sea bass to accompany the beef roll. For my side dish, I had two pieces each of tuna and California maki, as well as some cold soba topped with shredded nori. The sea bass was cooked to buttery perfection, nicely accented by the accompanying sweet sauce. The beef roll was pretty cold, so I just had a bite and ignored it for the rest of the meal.

While having my dessert of chocolate ice cream, the staff surprised me with a small cake and a birthday song. I believe it is worth noting that nobody told them directly that I was celebrating my birthday the next day. The server just picked up on our conversation and decided to give me a cake- one of the few instances that eves-dropping is ok.

After chilling out the rest of the afternoon, Matt and I headed to Sala for his birthday treat for me. It has been a while since we returned to the popular fine-dining resto, mainly because Matt was not impressed with the food the few times I dragged him there. I have read in other blogs that it has been taken over by chef Carlos Miguel and thought I should give it a try. Luckily, it was my birthday, and Matt did not have a say in it.

The small dining room is gorgeous, as usual. I like its modern French interiors and how the acoustics are perfect. Even the lighting is just right- not too bright that all your pores are visible, but bright enough for food pervs like myself to take good pictures.

To start, we were served a delicious and fragrant mushroom and truffle capuccino with a cheese stick.

I remember ordering the Prawn and Dill Souffle the last time I dined there a long time ago, and I just had to have it again. Now I remember why I loved it so much. The soufflé is light and fluffy, with little bits of prawn imbedded into its cushiony inside. The flavor of dill is unmistakable but not overbearing. The toasted cheese sauce around the soufflé is the perfect compliment-creamy but not too cheesy. Overall, a winner in most people’s books, since it is one of only a couple of dishes that is never removed from the constantly-changing menu.

For my main dish, I chose the Sous-vide Squab with Foie Gras and Potato Puree. The first time I had squab was in Pinot at The Venetian in Las Vegas and I remember enjoying it. It had the same texture of quail, but bigger. I like the gaminess of the meat and how exotic it tastes compared to poultry. The dish in Sala was also delicious, but I have to admit I was surprised to see two tiny bird’s legs on my plate. It looked more like a Maya bird (the Philippines’ national bird, around three inches from beak to tail) than a squab, or at least compared to the one I had at the Venetian. Although disappointed by the size, the flavors were still quite enjoyable. The combination of the “squab” (I still think it could be a Maya bird) and foie gras was pure decadence, and the potato puree was milky and rich. You cannot blame me for wishing the bird was bigger.

With our meal, I brought a bottle of German Riesling that I ordered from Zachy’s on-line. It had a very nice, approachable character- off-dry, citrusy, which later on became a bit more complex. It went very well with soufflé and, later on, even with the dessert.

We chose to have our dessert outside- a yummy rhubarb crème brulee- which our server quietly brought out with a candle. Matt, expecting a song from the servers, looked back at the counter with a puzzled look. Before he storms up to the manager demanding a birthday song, I told him, “I don’t think they’re allowed to sing because it might bother the other customers”. Totally understandable, being the super-cool and chic resto that Sala truly is. They’re not TGI Friday’s, that’s for sure.

After dinner, a few old friends of mine with their significant others (and now good friends of mine, too) came over to the pad to have a few drinks with us. It was a nice change from the usual boozefest where everything goes by in a blur and some parts are even forgotten. The evening ended at a decent hour, just a couple of hours past midnight, our age quite obvious at this point. It was just about right for me, since I did not want to be tired and hungover for my actually birthday. I knew there was more to come, and I had to be ready for it.

Senju
Edsa Shangri-la Hotel,

Ortigas Center , Mandaluyong City

Tel no. (632) 6338888

Sala Restaurant

Poduim level Locsin Building
Ayala cor. Makati Ave., Makati City

Tel. no. (632) 7501555

Haute Cuisine, Pampanga-Style

During a small get-together at our new pad, close friend and fellow food whore Cookie Goddess blurts out in passing that she is attending a sit-down dinner organized by Franco- from one of our favorite Manila-based food blogs, Table for Three, Please. The menu- a “take two” of Chef Sau Del Rosario’s chic interpretation of Pampanga’s delicacies, conceptualized especially for the recent visit of Chinese-American chef, Ming Tsai.

I freak out.

How could she not have told me, I asked. Cookie Goddess explains that she just took her chance and did not even expect to be given a seat, since it was for a very small group. She promised me, though, that she will ask the organizers if she can bring a friend the very next day. This was already late into the night, while we were chasing glasses of red wine with ice cream sandwiches. So, unsurprisingly, the next day it was as if that part of our conversation never happened. Or so I thought.

A few days after that, as I was having Beef Ribs Hot Pot and Hot Prawn Salad in Century Seafood Restaurant, I receive a call from Cookie Goddess. “Good news! There’s an available seat at the dinner! You can come!”, she exclaims. It takes a few minutes for it to sink in, and then I realized what she was saying. I was suddenly excited. Dinner with fellow foodies for me is like a Spiderman fan going to a comic book convention. Imagine being around a group of people, talking for hours about something that you all collectively love, trading information on new restaurants and dishes like comic nerds exchanging special editions. Magic.

So, for the first time since I got hitched, I leave my new husband at home to have dinner with strangers. Cookie Goddess and I head on over to M Café, stopping over at Bacchus to buy a bottle of wine.

As we walked into the Greenbelt resto, we were greeted by a smiling gentleman which turned out to be Franco. He then introduced us to the rest of the group which included his blooming wife who I believe to be expecting their first child. Seated next to me was this charming couple- Sanj and his bubbly wife, Cutie. I am usually shy around strangers, so the welcome drink- mojito with crushed mint and orchids- was polished off in mere seconds.

I admired the festive and innovative table setting, which included banderitas-slash-menus and an assortment of yoyos- an allusion to Ming Tsai’s popular TV show “East Meets West”, perhaps? I give myself a mental pat-on-the-back for my cleverness.





We were soon served our appetizer: Pica Pica Buru (Fermented Rice with Crispy Catfish and Sauteed Crickets). Each component is placed on a mustasa leaf, which is then rolled up and eaten. I have tried crickets at Fely J.’s before, so I know how the critters taste like. But, eaten together with the crispness of the catfish and the rich, slightly sour fermented rice, it was more than bearable. It was actually quite delicious. I found myself putting together two more rolls before I had to stop myself in order to make more room for the rest of the dishes.

The salad course soon followed: the Pacu Ampo Paru, a forest fern salad with prawns, salted egg, watermelon, young coconut and country vinaigrette. This was my least favorite of all, mainly because of how the salad made my tongue feel thick (Tagalog term: mapakla). I was hoping that the acidity from the vinegar would cut it, but it did not really help. The flavors, I understand, were meant to be simple and rustic, but it just came off as flat to me.

Whatever issues I had with the prior dish were quickly forgotten upon tasting the next one: Sisig Pambuc Babi (pork bits with chicken liver, red onions and chili). Being a fan of this popular Pampanga delicacy, I was wary that the flavors would be tampered with to be made more pleasing to Western tastes. I soon discovered that my concerns were uncalled for, as Chef Sau’s version could not be more authentic and delectable. The little bits of pork were gelatinous, the cartilage obviously made tender by hours of boiling. The contrast was provided by the topping of crisp chicharon (slivers of deep-fried pork skin), the air bubbles on the surface popping with each crunch, tasty despite the palpable absence of MSG. “Now I wish I had a bottle of beer,” Franco tells Cookie Goddess. We agree, although, fortunately, I found Cookie Goddess’ bottle of Shiraz to be a rather worthy compliment. I’m so happy that match worked out.

The next dish was the Bulanglang Asan- Chilean Seabass cooked in a guava broth. The broth is sinigang, which is soup made sour using ingredients like tamarind, kamias or, in this case, guava. I thought the soup was just the right sourness for my taste, and the fish was perfectly cooked- still moist and flaky. Underneath the fish was a ravioli stuffed with frog leg, which I thought was unnecessary. On their own, the fish and the broth were already quite successful.

The light fish course was followed by a dish that was packed with flavor and richness- the Pugu Adobu Foie Gras (stewed pigeon in vinegar and soy sauce topped with foie gras, quail egg and pickled vegetables). Again, the concentrated flavors of the sauce tasted pretty accurate to me and, if not for the foie gras, could have been just a really delicious adobo. Don’t get me wrong: The foie was a welcome addition to the dish, perfectly-seared with a thin, caramelized crust. This has got to be my favorite dish of the night.




But then again, as much as I loved the adobo dish, I cannot say I did not adore the main event- Litsung Bigak (suckling pig with green curry rice). The baby pig was traditionally cooked on a spit, the steamed rice simmered in its cavity with other herbs and spices and then scooped out for plating. The skin was thin and crisp, the flesh juicy and flavorful. Although tasty enough to be eaten alone, I just cannot say no to liver sauce. I pour a good amount on my plate and eat it with the curry rice, which was creamy and subtle. Although full, I just had to have another serving after a much-needed cigarette break. The second round was accompanied by a glass of Franco’s wine, a Sonoma Valley cabernet sauvignon that went famously well with the pig. Even alone, it was well-balanced with a nice long finish, noticing notes of camphor, dark chocolate and black cherries. Yum!





As I was finishing my lechon (everyone else was done with theirs), the dessert trio was placed in front of us to be shared. There were three slices of cakes in different flavors- Tres Leches, Brazo de Limon and Chocnut Caramel. The chocoholic in me had me going straight for the last one, which was nicely moist and fudgy with a delicious layer of the popular local “chocolate” bar in the middle. Now I know why people rave about the cakes at M Café. All three were delectable and faultless.


As the wine and conversation continued to flow, chatter became more excited and laughter, more uncontrollable. Stories about food and travel were endless and I almost had a feeling that the night was cut short. I really enjoyed our conversations with Franco, Sanj and Cutie, and would have loved to tune in to the light banter on the other end of the table as well. “Next time, I’ll request for a round table so it’s easier to chat”, Franco observes. After numbers were exchanged and promises of future dinners were made, we all said our good nights and headed home. Honestly, I really hope I get invited again to the next one. (Wink, wink.)

Although there were some hits and misses, the dinner was a good representation of what Filipino food should be like. People often wonder why our dishes are not as popular as other Southeast Asian cuisine, such as Thai and Vietnamese, and of course it’s not because it’s not good. Aside from marketing, I think we have to make a little extra effort in making our food “prettier”. To the uninitiated, our Kare-kare probably looks like ox tail and vegetables swimming in muck. More often than not, we still have that mentality that Filipino food is all about home-cooking, and frankly, there’s nothing wrong with that. But, if we want to join the big leagues, we have to, shall I say, “sex it up” a bit.

And that’s what Chef Sau attempted to do with relative success- the flavors were undeniably local, but presented in a way that is universally palatable. I have seen this being done in some restaurants already, and I fully support it as long as the flavors are authentic and not “fusion” (which is on its way out, anyway). Before you know it, sisig will be as popular as other formerly exotic food such as sushi and pho.

Hey, a girl can dream…

M Café
G/F Ayala Museum
Greenbelt 4, Ayala Center
Makati City

Tel no (632) 7573000

The Muse

Sidetracked by wedding preparations, and- after the wedding- settling into my new life as Mrs. Matt, my blog remained motionless after almost two months. Tired of sitting in front of a blank page on my laptop, I desperately sought inspiration in all possible places.

Pompous ass that I am, I check my site for rousing material that could get my juices flowing. After being inert for so long, my own words that so naturally flowed out of me in the past seemed so profound and scholarly (did I not mention I was a pompous ass?) to me that I almost envied my pre-marital self. I looked at food pictures of dinners that were promised immortality but were shelved because of the hectic pace during the past months. Photoshopped images of fried pigeon and paella stare back at me, but the memories of those dishes have gone stale in my mind’s palate.

So I figured it was time to start eating again. And I mean EATING, like I mean it. Dragging my new husband in tow, we make the rounds of our favorite food haunts, savoring the flavors and aromas that we deprived ourselves of a month before the wedding. After our combined weight loss equaling a small toddler, we thought we deserved to indulge a bit. Or, make that A LOT.

After a particularly trying week, Matt offered to take me out to dinner. Searching for emotional healing, I take full advantage of his offer and think of a place where I can seek comfort in good food and cozy surroundings. In my world, no other food heals like pasta, and in this side of the globe, nobody does it better than Margarita Fores. So, one rainy evening, we head on over to Pepato.

Creatures of habit, we grab the table that we occupied the first time we were there. Tempted to order the Spaghettini Pepato Flambe a second time around, I quickly scan the rest of the page for other prospects. Then, like the quirky girl in class, it stood out like a sore thumb: Pappardelle, Onion Cream, Salted Egg. In a finer print, it states that it also includes asparagus and truffle oil. In my mind, it was a train wreck of a dish. It could not possibly be good, with so much going on and thinking that the strong onion would overpower all other aromas. But, like a train wreck, I just could not ignore it.

I had to try it.

To make room for the other dishes we plan to share, we decided to split an order of the pasta dish as well. Matt- normally safe and conservative with his food choices- was surprisingly supportive of my bold choice. After we quickly finished our appetizer of Roasted Bone Marrow, I spied our pasta being brought out of the kitchen.

Served in rectangular plates, I stretch my neck as high as I could to catch a glimpse of the alluring dish. Before it even reaches my line of vision, the earthy aroma of truffle wafts into my nostrils as the waiter places his tray down two meters away from us.

Visually, it is as quirky as its composition. Strips of flat pasta are spread out over the plate, covered in a smooth cream sauce. Small pieces of chopped asparagus are evenly distributed throughout, along with tiny bits of the dreaded salted egg yolk. “Are those nuts?”, Matt asked. I tell him what they are and- despite his earlier display of courage- I see him cringe.

I slice a small piece of pasta, making sure I got every component in my first bite. As I savor the flavors in my mouth, I immediately get it.

This dish is a balancing act in aroma and texture. Despite a pairing of two very strong and dominant flavors, the truffle and onion do not try to outdo each other. While the former comes at you on the approach, the onion creeps up at you from the back of your throat, emanating from your mouth. Hence, they do not clash, they do not overlap. The sauce is smooth and creamy, but not rich. The bite from the crisp asparagus provides contrast to the cream and delicate pasta. The biggest surprise of all comes from the most controversial ingredient. The pieces of salted egg yolk provide more of a textural element rather than flavor. I enjoyed how its fine-graininess adds a different dimension to what would have been just another cream sauce.

With that juggernaut of a pasta course, what could have been a relatively good main course of beef fillets, Portobello mushroom and baby potatoes paled by comparison. Even as we chewed on the perfectly-rare slices of tenderloin, Matt and I were still talking about how scrumptious the pasta was.

And now, as I tap away on my laptop after the longest time, I once again crave for a taste of that Pappardelle pasta. Maybe the second time around would not be as sweet or inspiring, since the appeal of the unknown is no longer there. But what was once fascinating is now comforting, promising a meal that is both a feast for the senses and warms the heart.

Pepato
Greenbelt 2
Ayala Center, Makati City
Tel. no. (632) 7572636