A Good Deal on a Great Piece of Meat

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.

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 I’m Angus’ Prime Rib Dinner 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.



So, the only way to find out for sure is to try it out. Matt 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.



The salads came almost immediately- along with our glasses of Misterio Cabernet Sauvignon- to get our dinner started. There was a choice between Caesar salad and mixed greens with orange vinaigrette- I opted for the latter. It was simple and refreshing- not overtly tart or sweet.



After a quick rest, we were served our orders of prime rib. 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.

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.



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.



I’m Angus Steakhouse
Yakal St. San Antonio Village
Makati City
Tel. no. (632) 892 6206

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.

Thai Food Festival at Mandarin Oriental Manila

One of the few perks I get from doing what I do is that I get invited to eat for free once in a while. The good people of Mandarin Oriental- particularly Director of Communications Charisse Chuidian and PR Manager Erika Aquino- were gracious enough to invite me to the launch of the hotel’s Thai Food Festival in Paseo Uno. I like Thai food, but do not particularly love it. Although, when I saw in the e-mail that the chefs from Mandarin Oriental Dhara Dhevi, Chiang Mai (Northern Thailand)- ranked 45th in Travel & Leisure’s Top 100 World’s Best Hotels- were coming to town to show us Pinoys a thing or two, I admit I was suddenly curious. And, aside from that, it would be nice to see my Mandarin friends whom I haven’t seen for quite some time now.



I arrived for lunch and most of the guests were already there. I was warmly welcomed by Erika and quickly called shotgun on the seat beside her. She then walked me to the small alcove where the Thai buffet was located, which will be part of the usual lunch and dinner buffet until May 15, 2011. There were 18 dishes laid out, from appetizers to entrees to dessert. I particularly enjoyed the following starters: Tod Man Pla (deep fried curry fish patties)- think fish balls with a sweet chili sauce- asian flavors we are all familiar with; Plar Neur (spicy lemongrass salad with beef)- tender and lean beef with a nice kick; and the Tom Sab Gra Dook Si Kloong Moo (spicy clear soup with prok rib)- light yet packed with flavor.



After a promising opening round, I was excited to try the main dishes (so excited that I almost walked past Mandarin’s Executive Chef Rene Ottlik, despite his imposing Brock Lesnar-esque physique). Again, the beef dish draws me in- the Pa Neang Neur (creamy red curry with beef) is this lovely mélange of thai spices, sweet basil and lemongrass, so fragrant and rich, but not cloying. The Phad Prik Geang Moo Grob (stir fried pork skin with red curry paste and basil) got me eating more steamed rice than I would have wanted.



When I scanned the buffet, I knew that I had to definitely save room for dessert. Visually, the dessert spread on its own was a masterpiece. Fruits carved by the hands of specially-trained Thai women sat prettily on their silver thrones, while thimble-sized sweets in warm tropical colors beg you to pick them up and try them. What caught my attention was the Tab Tim Grob (chilled water chestnut rubies in sweet coconut milk)- not only was I struck by the mildy sweet, almost floral flavors, but by the unique texture of the “rubies”. During the Q & A with Chef Chanin Jakkased, one of the food writers inquired how it was made, wherein the chatty chef suddenly played coy and replied: “Secret”.



But, apparently, curious home cooks can learn the secrets to his dishes since he will be hosting a Thai Cooking Class at the Tivoli on May 7, Saturday, 9 AM. For passionate Thai food lovers, this is your chance.



The Thai Food Festival at Paseo Uno will be running from May 2 to May 15, 2011 at the Mandarin Oriental Manila. Diners availing of the Thai buffet get a chance to win one of 28 vouchers at stake daily, including vouchers for treatments at The Spa at Mandarin Oriental Manila, complimentary meals and dining discounts in Paseo Uno, The Tivoli, and Tin Hau.

The Thai cooking class with Chef Chanin will feature the following dishes: Phla Pla Tuna (Spicy lemongrass salad with tuna loin), Pa Neang Aok Ped Yang (creamy red curry with duck breast), and the enigmatic Tab Tim Grob. The cooking class is priced at P3,500 nett, inclusive of a continental breakfast, three-course lunch consisting of the cooking class menu, and a custom souvenir apron.

Thank you so much to Charisse Chuidian and Erika Aquino for inviting me to this event. It is always nice seeing you both. Chef Rene, you have to admit, you look totally different in an apron. But still, I promise to be more alert next time. Do not crush me.



Mandarin Oriental Manila
Makati Ave., Makati City
Tel. no. (632) 750 8888

Champetre Means "Country"

The name of a restaurant plays a more crucial role than most people think. It gives the guest an idea of what- and what not- to expect. It prepares you for the kind of experience that you are in for and puts you in the appropriate mood. Basically, it's the establishment's visual barker, telling people: "come inside, you want this."

When I received a text message from Chef Marc Aubry inviting me to a get-together at his soon-to-open restaurant- Champetre- I was bubbling over with excitement. Not only because Marc is my favorite French chef in Manila, but also because I was excited for my friend and his new venture. Matt and I were regulars at the now defunct Je Suis Gourmand, and over the years we have become friends with the hard-working and talented Frenchman.

But with my excitement came concern and confusion: What is Champetre? What does it mean? Will the name intimidate the non-French speaking public?

With a little internet research, I discover that Champetre (Shom-PAY-truh) is a French adjective meaning "pastoral" or "country". When we arrived at the restaurant's location (Je Suis Gourmand's former spot), what struck us the most were the colors: rich marigold-colored walls trimmed with soft vermillion- warm, cheery and definitely inviting. The space which used to be function rooms have been converted into a boutique where all kinds of delicious goodies- preserved fruits, bottled sauces, French wines, etc- will be sold. On the walls are framed prints of the French country life- a quaint farm house, rolling hills splattered with lavender, an oblivious wild boar.

Marc prods us to check out our favorite spot in the back, and I happily take a picture. Matt kids, "Chinkee will mark her territory in a bit." I ride along and say, "Yes, good thing you're not serving asparagus tonight." Marc, already used to our bawdy toilet humor, just laughs. I was kidding, of course.

The spread was simple but plentiful, and most definitely delicious: Matt devoured the mushroom quiche and was constantly stealing my puff pastry-wrapped Merguez sausages. There was a selection of cold cuts that I happily ate with beautiful crusty bread. Wine was abundant and nicely-laquered the evening's conversations, which, we were surprised to discover later on as we checked the time, lasted until the wee hours of the morning.

If the get-together was any indication of what the restaurant would be like, then Manila is definitely in for a treat. Champetre is a place that you can come to if you are craving for real country-style French cooking- none of the snooty stuff, just authentic French food. And, being a fan of Marc’s cooking for years, it will be delicious French food. The vibe is definitely laid-back and more relaxed than most French restaurants. Champetre makes you feel at home and I think that is what the owners want. After getting to know the Aubry’s (including their three beautiful and charming children) a little bit more that night, I come to the conclusion that this is definitely the direction they should be headed.

As for the name- yes, Champetre is perfect.

Champetre will be having its soft opening beginning May 5, 2011, Thursday.



Champetre Boutique & Restaurant
G/F Net One Center
Bonifacio Global City, Taguig
Tel. No. (632) 8158801-02
09178838801

Make Way for the Mongols

Mongolian Barbecue... How could a dish from such a remote country be so familiar?

Interestingly enough, the Mongolian barbecue concept as we know it did not originate from Mongolia, but from Taiwan in the 1970's. A buffet spread of thinly-sliced meats, fresh chopped vegetables and a wide selection of flavorings and sauces is laid out, wherein the diner is given free reign to concoct their own dish, to be cooked quickly on a hot griddle.

Although Taiwanese in origin, this style of cooking is believed to be inspired by Mongol warriors and how they prepared their food- by gathering huge amounts of meats on their swords and cooking it on top of their up-turned shields over a fire. Mongolian Barbecue is also very similar to the Japanese teppanyaki, which also involves cooking sliced meats and vegetables over a griddle.

So, we discover that Mongolian barbecue is neither from Mongolia nor is it what you would consider your typical barbecue. Whatever it is, it has grown to become a popular comfort food with a cult following from all over.

In the Philippines, Mongolian barbecue brings together our love for stir-fried food, rice and noodles. To satisfy the Pinoy craving for everything tasty and hearty, we integrate the typical Mongolian barbecue into what looks more like fried rice of stir-fried noodles. The result is a steaming, aromatic, sweet/garlicky/spicy (your choice, of course), satisfying meal that is quick and cheap.



If you're in the Makati CBD, you can get your Mongolian barbecue fix from No. 38 Sports Lounge & Grill. Available from 11 AM to 2 PM, Monday to Friday, the eat-all-you-can Mongolian buffet is unbelievably-reasonable at P249 only.

Note: No. 38 Sports Lounge & Grill is owned and operated by my sisters, our husbands, a cousin, and I. I have always been a fan of Mongolian barbecue, even as a young(er) foodie: I loved eating it at the Bahia in the Intercontinental Hotel during family events, and at Sweet Inspirations when I was in college. I promote No. 38's Mongolian buffet not just as an entrepreneur, but as a fan of this particular style of cooking. I do hope you all end up loving it as much as I do.

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

Vino Argentino: A Crash Course on Living the Sweet Life

The book came in the mail a couple of months ago. Thanks to things I like to call “real world problems”, I neither had the time nor the clearness of mind to give a book the focus it deserves. But the beautiful cover beckons and entices, and once in a while I would flip through the pages and look at the pretty pictures. Soon I was reading chapter after chapter, finding immediate escape from the stresses of daily life to a country that is both exotic and magical. Before I knew it was happening, I was longing to hop on a plane to Argentina.

Laura Catena’s book about Argentina’s wine culture, Vino Argentino, is not only “a guide to the wines and wine country of Argentina”, but also gives you a taste of the Argentine version of La Dolce Vita. And who could be better than the raven-haired daughter of Argentina’s legendary winemaker, Nicolas Catena, to walk us through it? Despite a prolific career in medicine (Laura holds degrees in both Harvard and Stanford), the lure of wine-making proved to be irresistible as she started her own range of wines under the Luca label. Now, she works closely with her father in the family business in Mendoza, overlooking all the Catena vineyards and wineries.

The book takes you through Argentina’s wine regions, giving you the usual information regarding its geographical location and terroir (the environmental elements that influence a wine’s characteristics), and at the same time featuring some of the local wine heroes and color. Amazingly, the combination of forthright prose, vibrant story-telling, and the most striking collection of photography I have seen in quite a while, transports you to the Argentina that Catena enviously calls home. Aside from satisfying the wine geek’s curiosity about the ins-and-outs of Argentine winemaking, the book also discloses an insider look on the country’s food scene, cool hangouts and cozy B & B’s. If you love pairing your Malbec with delicious food (as you should), Catena also shares some well-loved recipes you will normally find on tables all over Mendoza and the Uco Valley- Empanadas Saltenas, Carbonada (“a classic meat and vegetable stew), and Rib-eye Steak with Chimichurri and Patagonian Potatoes have caught this carnivore’s eye.

As wine critic, Dr. Jay Miller, imparts in the book’s foreword, “anyone heading to Argentina, and particularly to wine country, should be carrying a copy” of Vino Argentino. Not only does it educate, but it gently nudges you to kick back a little and enjoy life and the often-unappreciated beauty that it brings. Could I be stretching it a little? Maybe. But, who cares? I’m still on vacation.



Vino Argentino: An Insider’s Guide to the Wines and Wine Country of Argentina by Laura Catena, Photographs by: Sara Remington (Chronicle Books)

Shameless Plug for No. 38 Sports Lounge and Grill

The beauty of having a blog is that you can pretty much write about anything you want. People have found several functions for their cyber-journals- self-promotion, creative outlet, marketing tool, and- although nobody would ever admit it- a virtual playground for the narcissistic and self-indulgent.

Lately I have been busy with other things, and my blog- which is my sole artistic outlet for the past couple of years- is left un-updated for almost a month. But now, I think it is time to use my blog for another purpose- to brazenly promote our new baby- No. 38 Sports Lounge & Grill.

This project is a joint venture among my sisters, our cousin and I (with the support of our husbands and parents, of course). People ask: What are four girls doing putting up a sports bar? For some strange reason, this concept came naturally to us. Growing up, we have always enjoyed and appreciated sports, getting a thrill from watching pure athleticism at work and from the excitement and frenzy that it brings about. We love how a sports bar is comfortable and accessible, a place where people can be themselves and not have to worry about wearing collared shirts or having their hair blown-out. Most of all, it’s the kind of place where we can entertain and be entertained, just like in our old home (the number of which was No. 38, hence the bar’s name) where we had fun parties and get-togethers with friends and family.

And, of course, this is a place which we can proudly say has good food. Ask any of our friends and they would surely talk about the food we used to serve in our house. Of course, we would cower in shame if No. 38 Sports Lounge & Grill’s food would pale in comparison.

For appetizers, the popular ones are-



Awesome Nachos- Crispy tortilla chips covered in generous dollops of three cheeses, pesto, aioli, salsa, jalapeno peppers and chili con carne. This is probably our most popular bar food so far, getting rave reviews from all those who have tried it.



Fried Chicken Wings or Chicken Crispers (boneless chicken thigh strips)- lightly covered in a garlic rub and deep-fried, then dipped in one of three sauces: Sweet Teriyaki, Southern Barbecue, or Original Buffalo-Style (Classic, Insane or Please, Stop the Pain!).



Beer-battered Onion Rings- Crispy on the outside, soft and juicy on the inside, served with our house aioli.



Mom’s Fish Fry- Parmesan-crusted strips of Cream Dory, fried until crispy and served with either house aioli or marinara sauce.



Spinach & Artichoke Dip- A creamy mixture of cheese, chopped spinach and artichoke. A party favorite at the original No. 38, served with toasted bread.



Disco Fries- A Tri-State diner cult classic- potato wedges smothered in gravy and melted cheese.

Our dinner entrees are sure to satisfy even the largest of appetites. We take our food seriously, so when we decided on having a predominantly American menu, we made sure that both flavor and size are truly American. Aside from diner staples and pub food, we also included a few of our own recipes. We (and our guests) love-




Chicken Tenders- Beer-battered strips of chicken breast, deep-fried, and served with potato wedges.



Aussie Rib-eye Steak- 300 grams Australian Rib-eye Steak, grilled to your liking and served with mashed potatoes, potato wedges or rice pilaf.



Belly Belly- Baked pork belly with our signature barbecue glaze, served with either mashed potatoes or rice pilaf. Tender and rich goodness that melts in your mouth!



Pasta Carbonara- Penne pasta coated in a cream and egg yolk sauce, one of our favorite comfort foods!



Classic Shepherd’s Pie- Ground beef and green peas simmered in exotic spices, then topped with creamy mashed potatoes.



Sloppy Dawg- Beef hotdogs topped with chili con carne, jalapenos and three cheeses.

Fortunately, we have been getting good reviews from our guests about the food. While we are still getting our sea legs, we decided to open for dinner first. But now, with the steady demand from Makati’s office crowd, we will soon be opening our doors for lunch. We are thinking of serving 3-course lunch specials, which will be within the P300 price range.

So, come and visit us sometime and we’ll make sure you feel right at home. Have some drinks, relax, watch a game, munch on some tasty morsels… You can pretty much do whatever you want (within the bounds of reason). Just like the original No. 38, it is a place to have fun and enjoy each other’s company. The only difference is- this time around- everybody’s invited.


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

When Kate Baked

I needed a short pause before writing this entry, not because of the complexity of the topic at hand, but because I needed some time to regain my composure.

After having an excellent meal or a superb bottle of wine, maybe even a phenomenal evening all in all, I give myself some time to step back from my euphoria and look at the meal (or wine, or evening) from a more objective point-of-view. Nothing is more annoying than a gushy writer- an obvious fan (or friend) whose sole objective is to build up the chef or the restaurant and gives nothing by flawless and sparkly information, in turn misleading the reader and giving a false impression.

What makes this entry difficult to write is because I am indeed both fan and friend. Kate Baked Cookies is the handiwork of one of my best friends and fellow food fiend Kate Santos, a.k.a Cookie Goddess. Her home-baked cookies have been famous in our circle (and several others) for a few years now, their popularity continuing to grow, thanks mostly to the (very) satisfied customers who never fail to sing the big, chewy cookies praises.

Having lost my “sweet tooth” after my mom discouraged my chocolate addiction at a young age, very seldom do I have cravings for desserts. Once in a while, I would spot a box of truffles or a slice of cheesecake and, yes, I might get tempted and give in. But, I must admit, Kate Baked Cookies are one of those things that could be devastatingly addicting. Just ask the sexy restauranteur who polishes off a dozen in one sitting, or the French instructor who orders several boxes at a time for him and his wife.




I myself cannot point a finger at what makes these cookies so good. It must be the total sensory experience- from the pretty sky blue box, to the chocolate or butterscotch mounds atop huge discs the size of saucers, to the comforting scent that only freshly-baked cookies can conjure. The texture as you bite into it is undeniably chewy, you can feel its baked goodness almost melting in your mouth. The molten chips of chocolate (in this case, either dark, white or milk chocolate Toblerone) add a sweet creaminess to an already decadent dessert. Am I gushing? Darn it!

Go ahead and try them yourself, they are simply scrumptious. And I’m not just saying that because Kate is my friend.

Photography by Pearl Perlada for Big Bang Studios


Kate Baked Cookies
+639178369112
Katherine.santos@gmail.com
http://katebaked.multiply.com/

Cantonese Cuisine Festival at Tin Hau

Dim Sum is one of those styles of cooking wherein you cannot cut corners and scrimp on ingredients. Yes, you can find some pleasure in fastfood Chinese restaurants and supermarket stalls, but nothing beats dim sum that has an artisanal feel to it, recipes and techniques handed down through generations of apprentices and kin. In the masterful hands of a dim sum chef, seafood, vegetables and minced meat become bite-sized pockets of flavorful treats- wrappers are home and handmade, succulent and firm once steamed to perfection; the filling is made with generous portions of fresh, hand-chopped ingredients. The result is generally nothing short of flawless.



My new friends at Mandarin Oriental invited me to lunch to have a taste of their Cantonese Cuisine Festival at Tin Hau. Three award-winning chefs from one of Hong Kong’s top restaurant chains- Super Star Seafood Restaurant- will lord over Tin Hau’s kitchen throughout this week to give Manila a taste of their Cantonese specialties.
Memorable dishes during our lunch were:



Stir-fried Diced Beef with Wasabi sauce- the beef was butter-soft and the sauce had just the right amount of wasabi heat.



Fresh Radish and Fungus Salad- Aside from the aesthetic appeal, this dish is both refreshing and earthy. The sweet and tart flavor of the radish nicely balances the mushroomy-umami of the fungus.



Steamed Prawn stuffed with Scallop- Clean flavors of shrimp are accented perfectly by the salty dried scallop.



Steamed Fish Dumpling with Stir-fried Scallop- I did not care much for the stir-fried scallop (which did not do much for the dish except make it pretty), but the dumpling was perfectly-executed.



Stonefish cooked two-ways- The first preparation is steamed in a lotus leaf, the other is stir-fried with egg white. I enjoyed the texture of this particular fish, its firm and flavorful flesh holding up well to both cooking techniques.



Marshmallow in Rabbit Shape and Jello- the flavors are nothing fabulous and outlandish, but it was just too darn cute. Just looking at it put a smile on my face.



The star of the lunch was most definitely the Dim Sum Platter- deep-fried dumpling in crab shape, penguin dumpling (no, it’s not made with actual penguins), and pan-fried dumpling. The crab-shaped dumpling had a unique flavor coming from its pastry-like crust. The sweetness lent a nice contrast to the savory filling and salty soy sauce. The pan-fried dumpling reminded me of gyoza, which I liked. The most eye-catching of the bunch has got to be the penguin dumpling, which is actually generously-stuffed with shrimp and fish. The wrapper, in my opinion, is what separates their dim sum from the average teahouse variety. It is thick and yet translucent, holding all its contents in until all that flavorful goodness is ready to burst into your mouth.

For those who are confident enough to learn how to make these delectable treats at home, the guest chefs will have a cooking class and lunch on May 29, starting 9AM. For reservations or more information on the cooking class, you can call Mandarin Oriental Manila at (632) 7508888. Enjoy!