Let the Sunshine Through

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.”

But the ladies of Sunshine Kitchen are freaks of nature—they cook and eat delicious, rich comfort food without gaining an inch around their mid-sections. From the lovely chefs (co-owner Tanya and my baby sister, Sansan) 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.
 

When I eat at Sunshine Kitchen, I like to prep my stomach with one of their healthy salads. Their dressings—such as the Mediterranean Salad’s red wine vinaigrette—are light yet flavorful.

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.

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.

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.

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.

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.



Sunshine Kitchen
2/F Fort Pointe Building (near Urbn)
Bonifacio Global City, Taguig
Mobile no. 0929-8139775

Food Trip USA: New York/ New Jersey

Guilty- I have been absent from blogging for quite some time now.  No excuses.  But, looky here!  A new entry!

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.  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. 

Most of our trip was spent in the East Coast, where some of my family is based.   New York and New Jersey is probably the most culturally diverse states in the US and, naturally, so is the food.

Here are a few of our favorite stops.

Whole Foods Market

A trip to the US is not complete without several visits to this organic super store.  The uninitiated usually get visuals of hippies in hemp tunics selling quinoa cupcakes, but that's not what this place is about. 

The produce section 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.  The seafood, meat and poultry section boast of the same top-quality stuff.  I heard somebody say recently that there is no such thing as organic beef.  Well, there is- I saw it with my own two eyes:  Organic, grain-fed, dry-aged, prime-grade porterhouse.  I wish I took a picture. 

                      

Matt and I have two favorite sections: the smoked fish and cheese sections.  Vacuum-sealed to maintain optimal freshness, they carry smoked and cured salmon from anywhere in between Alaska and Norway.  They also carry some signature brands, such as Charlie Trotter’s cured salmon.  I was particularly fond of the citrus-y variety.

The cheese section just blew our minds.  I’m pretty sure it’s not the widest of selections, but it was definitely more than what I am used too.  It pretty much covers all the major cheese-producing countries, as well as a number of local artisanal products from upstate.  For this alone Matt and I were willing to make the ten-minute drive to the supermarket every day.

We frequented the branch along River Road, Edgewater, NJ, but there are hundreds all over the US.

http://www.wholefoodsmarket.com

Sarita’s Macaroni and Cheese (S’mac)

Speaking of cheese- a whole restaurant dedicated to mac and cheese is, in my humble opinion, beyond brilliant.  It could only be a product of divine intervention.  The East Village eatery s'mac offers a sizeable variety of cheese combinations and add-ons that would please every palate.  So far I have only tried two kinds, and of the two, there was one that I fell head-over-heels for- The Alpine.  Perfectly-cooked macaroni coated in luxe Swiss Gruyere cheese, mixed with salty cubes of slab bacon- how could I not? 

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. 

345 East 12^thSt. between 1^st & 2^nd Aves., NY, NY

Tel. no.(212) 358 7912

http://www.smacnyc.com

Zum Schneider

Another East Village haunt that we loved was this small yet popular German biergarten.  We arrived early and scored a good table, but show up after six and for sure you will have to stand by the bar.  The beer selection is obviously German, with quite a few on tap. The food is, expectedly, all things meaty and cheesy- we enjoyed theboiled veal bratwurst with pretzel, as well as the baked camembert.  It’s a great place to escape the cold, have a beer, and catch up with friends. 

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.  It should be fun, if you don’t mind being shoulder-to shoulder with rowdy European types. 

107 Ave. Cat East 7^th St. NY, NY

Tel. no.(212) 5981098

http://www.zumschneider.com

Landmarc

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 Marc Murphy.  His cooking style and food philosophy is akin to mine- French and Italian dishes cooked bistro-style are so up my alley.  Don’t let the trendy surroundings of both his Tribeca and AOL Time-Warner restos fool you- his food is good.

I was able to enjoy his lunch menu a couple of times- once alone, and the second time with companions. It was quite an experience for me to sit at their bar and order myself a meal- I felt so grown-up and chic. 

A deceivingly light yet cholesterol-laden starter is theFrisee aux Lardons- delicate greens tossed in red wine vinaigrette, generously-topped with thick cubes of bacon and poached egg. With that I had a small portion of their Pasta of the day- Linguine con vongole.   

Meat lovers should try their steaks, simply-seasoned and lovingly grilled right behind the bar.  This includes a side salad and fresh-cut fries- and at $30 for the hanger steak-probably one of the best deals in Manhattan. 

The icing on top of the proverbial cake must be the winelist- over 300 bottles to choose from in their thick, leather-bound inventory.  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. 

3/F TimeWarner Center

10 ColumbusCircle, NY, NY

Tel. no.(212) 823 6123

http://landmarc-restaurant.com

Blue Ribbon Bakery Kitchen

                                     

This bakery/restaurant is every bit modern-American-cool- from the distressed wooden furniture to the low lighting to the young urbanite staff.  When I went to the bathroom, I discovered the basement bakery where they churn out their delicious breads, as well as a small cellar/dining area.

Aside from the breads, people come here for one other thing-Fried Chicken.  Mildly-spiced and deep-fried until crisp, with a side of mashed potatoes and collared greens- it is southern cooking at its finest. 

Not in the mood for fried chicken?  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.  For drinks, go down the street and check out the neighborhood watering holes- $16 for a shot of DonJulio is a buzz kill.    

35 DowningSt. NY, NY

Tel. no.(212) 337 0404

http://www.blueribbonrestaurants.com

Rub Me the Right Way

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.

My love for baby back ribs- that smoked, juicy, fall-off-the-bone tender barbecue dish- has taken me one evening to Rub Ribs & BBQ 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. I love Rub, and I will tell you why.



I admire a good solid concept. 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- Martin Kabigting- 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 Don Tayag 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.



The ambience of the Capitolyo, Pasig branch 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. It is quaint without being dingy, up-to-date without being clique-ish.





There is no doubt in the world that the star of the Rub Show is their barbecue ribs. Served for one, two or four persons, they are consistently moist, full of flavor, and unbelievable tender- all of the characteristics you would want to find in your ribs. 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.



The appetizers are simple- something I imagine the boys would prepare during a drinking session after a pick-up game. Being a self-confessed onion rings maniac, I could not get enough of Rub’s version. Crisp, oily and salty- it’s what good onion rings should be. Dipped in their aioli sauce, it just makes sense to me.


A curious addition to their starters is the Pizzadilla- 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...)



Matt enjoyed the BBQ Beef Fingers, which is a great alternative for beef lovers (or for those who do not eat pork, like Matt). Smothered in the same BBQ sauce, the beef is deboned and extra-soft, the tendons gelatinous. 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.


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.

And there will be another time. And another…


Rub Ribs & BBQ
88 East Capitol Drive
Capitolyo, Pasig City
Tel. no. (632) 6246850

64 Sct. Rallos St.
Quezon City
Tel. no. (632) 6226352

San Francisco in Six Courses

I do not gamble. But, this time around, I just had a really good feeling. So I rolled the dice.



Based on his Facebook statuses, I figured a few months ago that San Francisco-based chef Christian Vecin was coming to Manila for a quick visit. I am particularly fond of the food porn he would post on his wall- mostly dishes he would prepare at Buon Appetito in San Mateo, California- so I have been curious about his food for some time now. Being the self-indulgent glutton that I am, I thought it would be in everybody’s best interest to have Chef Chris do a one-night-only dinner at No. 38 Sports Lounge & Grill- a restaurant/bar that I co-own with my sisters, our husbands, and a cousin. So, without having tried his dishes, I invite Chef Chris to collaborate with us, based solely on a gut feeling that he loves food just as much as I do. That, in my opinion, is a better gauge for talent than any culinary degree or affiliation with a stuck-up resto.

Having been open for more than a year, No. 38 has become a popular spot in Makati for a laid-back night out with friends and live music. What a lot of people do not know is that we are just as serious about our food as throwing a good party. The Bay Area-themed dinner with Chef Chris was the perfect opportunity to show a different side to our establishment, which in essence is that other part of us that loves to sit down to a good meal.



No. 38’s dining tables and cocktail seating were decked out that night with black table cloths and pristine white napkins. The ambience was definitely still relaxed, but spiffy-d up for a proper dinner event. Personally, I loved it- it felt like I was looking at my teenage son (if I had one, that is)- in a freshly-ironed shirt, every strand of hair in place- before he goes off on his first date.




Food lovers and friends came to support the event, including some Manila-based friends and family of the chef. Matt and I were in one table with two friends from the press- Vince B. and Cesar C. It was fun being around people with the same love for food and who, like myself, understand that a good meal is not just about delicious food, but easy, delightful company as well. The conversations flowed naturally, and the light, fun banter pretty much captured the theme for the evening.






I advised the chef that he can start serving as soon as the early birds were settled (while sipping on their Kiamoy Martinis), and that the rest can be served their food as they arrive. The first course was a Roman Egg Drop Soup- chicken stock infused with egg and topped with grated parmesan. This was a wonderful starter- light in texture, but heavy in flavor. The broth was clean and devoid of greasiness, so all you get is the wonderful textural element from the tiny flecks of egg and the deep flavorful broth.



This play in texture and flavor are again expertly portrayed in the salad course, a Heart of Palms Salad- heart of palms, romaine lettuce, julienned dried mangoes, and homemade guava jelly vinaigrette. Once you have overcome the shock from the gargantuan portioning (something common with all of the dishes), you begin to appreciate the contrasts of sweet and tangy, crisp and chewy- a lovely homage to the tropics, yet something that resonates with the multi-cultural melting pot which is San Francisco.




My favorite dish of the evening- and currently my favorite fusion dish EVER- is the third course, the Tempura Tacos- tempura shrimp or kamote served in flour tortillas topped with honey chipotle aioli & crispy onion rings. I could have had three more of these, called it a night and would have been a happy camper. The tempura was light and crisp, and so were the onion strings. The inherent sweetness from the onions and honey complemented the shrimps, and the distinct spiciness from the chipotle gave the dish just the right amount of kick it needed. It was perfectly-balanced and yet so comforting in its familiarity- definitely one of those “Why-Did-I-Not-Think-of-That” moments. I still find myself dreaming about those tacos to this day.


I had to stop myself from finishing the second taco to save room for the dishes to come, but it was still not enough space for the fourth course, Baked Truffle Mac & Cheese- macaroni baked with a truffle three-cheese sauce (cheddar, smoked cheddar and parmesan). It came out in a big block, and I knew that there was no way I could finish it. I liked that the flavors were mild, and so was the truffle aroma, which tends to be overpowering when applied with a heavy hand. I believe the dish would have benefited from a little more baking, since the leftovers I took home tasted much better after I heated it in the oven.





Despite the groaning I heard from all around the dining room, we knew we still had the main course coming. We had a choice between the Pinot Noir Braised Short Ribs (served with garlic mashed potatoes) and the Homemade Butternut Squash Ravioli. Judging by the trend of the portioning, I knew Matt and I could eat off each other’s plates and still have food left over, so we got one of each. The short ribs, although tender and unctuous, fell a bit short on flavor. A little more braising would have done the trick, I believe, as the leftovers were once again tastier after reheating. Unfortunately, the ravioli was unsalvageable- the pasta was tough and dry, the filling bland.



However, whatever shortcomings the main dishes had were over-compensated by Chef Chris’ final salvo- The B-52 Brownie- a decadent three chocolate brownie infused with Khalua and Grand Marnier topped with Irish cream. Chef Chris originally wanted to whip the Irish cream, but our muggy kitchen made it impossible. This setback, however, did not stop this dessert from blowing us away (pun not intended)- the almost-flaky top shrouds a dense, moist, tender inside, while the liqueurs faintly flavor the coffee-enhanced chocolate, topped off by the light Irish cream. It was- hands down- the best brownie I have ever eaten.



Despite the hiccup with the main courses and the extra-large portions, the dinner was a success. I believe that Chef Chris was able to display the diversity of Bay Area cuisine and executing it with combined classical precision and casual ease. Thankfully, this particular gamble paid-off, and I am truly hoping that we would see more of this talented chef on local soil. The humble, down-to-earth guy that he is, Chef Chris shared the credit with our kitchen staff as well- headed by No. 38’s Chef Arnel- and points out that our guys definitely know what they’re doing.



Cesar C. called the event “a breath of fresh air” amidst the usual dinners they have had to attend (and these traditional writers get invited to a lot of them). He said it was a welcome break from the typical degustations in fine-dining settings where you cannot really just relax and show up in denims. Hearing that was a small victory in my part, having introduced this concept to No. 38 patrons while at the same time staying true to our persona as a cozy, laidback place where you can just be yourself. We will definitely be doing this again with other equally-talented young chefs, and like we always say, everybody’s invited.



No. 38 Sports Lounge & Grill
114A Jupiter St. Bel-air 2
Makati City
Tel. no. (632) 5191806

No. 38 is open for lunch on weekdays and serves a Mongolian lunch buffet at P320 net/head from 11am-2pm.

Ala Carte menu is available for lunch and dinner. Try our famous Awesome Nachos,Buffalo Wings, Disco Fries, Crispy Bulalo, Grilled Liempo and many more!

No. 38 is a great venue for private parties and corporate events. For inquiries, please call the number above.

BILF: Burger I'd Love to F...

This is definitely not one of my proudest moments. Maybe my parents shouldn’t even read this entry. But, there is just no other way to describe it.

They call it the Chef’s Burger at Elbert’s Steak Room. My friends and I have since dubbed it “Sex in a Bun”.

After it seduced me upon seeing it on Spot.Ph’s Top 10 list of Manila’s best gourmet burgers (on the top spot, no less), I knew I just had to have it. It didn’t take a lot of convincing for my equally-carnivorous friends (Mrs. G-Ro, Morx and Cookie Goddess- who has had it before, but just had to have another round), and so the day was set. The deal with this burger is that it is only offered during lunch, and you have to call at least two days ahead. So, among the four of us, we decided to order two Chef’s Burgers, and we will order two more dishes from the menu.

Let’s get it on.

We were seated on a nice table by the window, the tinted pane just letting enough sunlight in to bathe us in a warm glow. The dining room had the essentials you would expect from a steak place- beautiful wooden floors, light ochre walls, crisp white table cloths, hushed music emanating from space-agey Philippe Starck speakers. It felt plush without being flamboyant, masculine without being butch. Sexy.



Since the others were not having wine, I just ordered a glass of Argento Malbec 2010 from Mendoza, Argentina (Note: Above is a photo of the wine, with a very alluring Cookie Goddess). Tita Irene gave us three bottles (one for each of us sisters) of this wine one Christmas, although an earlier vintage, naturally. Since then it has become one of my favorite go-to wines which pairs perfectly with grilled meats. Upon first swig, the 2010 seemed a bit thin and overtly-acidic. It is quite young after all, so I thought maybe I should just leave it be for a few minutes.



The salads came- every meat lover’s purgatory before the ascent to rapture. The fresh greens were joined by a few slivers of red peppers, white onions and pert cherry tomatoes. A light sesame dressing coats and flavors the salad perfectly.





Then comes what I jokingly called our “first course”- a shared order of Prime Rib, English Cut. The three thin slices of prime rib were divided into three plates, each having a reasonable dollop of truffle mashed potato and a cherry tomato garnish. This came with the usual condiments of horseradish cream and jus. If I did not have another meat dish coming I would have been perfectly happy with this one. The meat was perfectly medium-rare- soft, moist, gloriously-enhanced by the flavorful jus. If I must nitpick, I would have preferred a little bit more kick from the horseradish. But, that’s just my personal preference.



Finally, the dish that had us panting like wild cats arrived- the Chef’s Burger. Hand-chopped Angus beef blended with- pass the tissue- little bits of brined bone marrow, adorned simply with lettuce, tomatoes and caramelized onions, in a crackled, freshly-baked bun. Accompanying this sex bomb of a burger is a healthy helping of fries cooked in duck fat and a blue cheese dipping sauce. Upon first bite, you don’t immediately get the bone marrow. What hits you primarily is the meaty, full-bodied taste of premium American beef. And then, that heady richness (“unctuous”, Morx offers) you get from glorious fat creeps up to your taste buds and moves you to gently close your eyes, moaning in pure pleasure. We look at each other meaningfully, saying things that our fathers would not approve of. It didn’t bother us that Elbert was a few feet away having a meeting with what I suspected to be a Lichaytoo brother. We could not help ourselves. And the wine? It has opened up beautifully by then- velvety and mouth-coating, vivacious and buck-wild. A worthy companion to the burger, no doubt.



I was so immersed in devouring my burger that I was not able to try Cookie Goddess' equally- freakable Open-faced Roast Beef Sandwich. Someday I will have my way with that sandwich, I just know it.



Wasted and satisfied, it was almost a sin to continue on to dessert. But, then again, we were thinking: Why stop now? Besides, the desserts came with the meal, and we were served one of each to share- Chocolate Mousse, Marble Cheesecake, Mango Pannacota and Chocolate Cake. They were quite enjoyable- especially the Chocolate Mousse- and more so with some excellent Lavazza coffee.

Finally, after our "dirty deed", we do our “Walk of Shame” to Cookie Goddess’ car as Morx and I share a cigarette. The only thing missing at that point is French music in the background and runny mascara.



Elbert’s Steak Room
3/F Sagitarius Bldg. III
H.V. Dela Costa St.
Salcedo Village, Makati City
Tel. no. (632) 339 3363
(632) 5198665