Lunch with the Boys

Some people eat to live, while others live to eat. I, obviously, am one of the latter. Food, to me, is not just consumed for survival, but is the source of one of life’s simplest pleasures.



One of my like-minded friends, Noel- lawyer/blogger/all-around epicure- invited me to a BYOB (bring your own bottle) lunch with his fellow International Wine and Food Society members at, arguably, Manila’s best Spanish restaurant- La Tienda. I have dined a great number of times at this restaurant and I am hooked on Chef Javi’s Basque cooking. Noel texted me the lunch menu- which was a line-up of my favorite La Tienda dishes- and I immediately asked him to reserve seats for Matt and I. He promptly put us on the waitlist (IWFS members get priority booking, of course), and confirmed a few days before the dinner that we were in. Being a BYOB lunch, I ask Noel what wines I should bring. He graciously answers, “No need to bring bottles. I will bring wine for us.” Who would argue with that?



Aside from eating good food, drinking the best wines, and hanging out with a buddy I haven’t seen in a while, I was curious to see what an IWFS lunch would be like. This group of men, aside from their shared passion for wine and food, is an illustrious bundle of Manila’s captains of industry, politicians, professionals, expatriates and food industry giants. Their exposure to the finest cuisine, wines and spirits have brought them together to further glorify the pleasures that only fine dining could bring.



I initially had a vision of men in penguin suits, sniffing and swirling giant Bordeaux glasses of Chateau Latour, pinkies and eyebrows raised. But then, after having met several members on different occasions, I confirmed that, no, they are not a bunch of food and wine snobs that only eat from gold-trimmed platters. These are actually fun and down-to-earth guys who enjoy a slice of Shakey’s pizza as much as a perfectly-seared slice of foie gras. But, put them all in one room together- like in any boy’s club, where high amounts of testosterone can bring out the beast even in the most mild-mannered of men- I can’t help but wonder what that would be like.



Matt and I arrive at La Tienda thirty minutes late, so I hop out of the car before Matt looks for a parking spot during the busy Makati lunch rush. We were the last ones to arrive for lunch proper, and I count roughly 20 gentlemen seated at the long table, busily tending to their wine glasses and pintxos. I was a bit overwhelmed by the sight, and mumble my incoherent greetings to Noel; stockbroker, seatmate and the youngest-looking 40-something I know, Jojo; fellow guest and WSCP member Gino; the shy but always pleasant Jay-Lab; and that cheeky cherub Rene, whom I haven’t seen since our burger lunch at Elbert’s.

Noel introduces me to the man seated across from me, who turns out to be Rene Sr. He seems to be the Alpha male of the bunch, occasionally barking admonitions at the others in Spanish, punctuated by a curse word that rhymes with baño. When Noel introduces me to him, he warmly shakes my hand and gives me a wink. Not a creepy wink that grimy old foreigners give young nymphs at a bar, but more like a “Relax- kid-you’ll- be-ok” kind of wink. It immediately put me at ease and I proceeded to enjoy my pintxos with the first of the wines.





The menu, like I said, is a mix of my favorite dishes in La Tienda and some new creations. To start, the server placed a platter of pintxos in front of me, containing Escalivadas (grilled peppers, anchovies and cheese on bread), Brandada de Bacalao (puree of bacalao on bread, topped with shrimp), and Boquerones con Crema de Centollo (Fresh anchovy with cream of spider crab). Aside from that, we were also given a refreshing glass of Cordoban gazpacho called Salmorejo, topped by a plump and barely-cooked shrimp (which I loved, and was only too happy to eat Matt’s share, as well).



With these, I had some of Noel and Gino’s Freixenet Reserva Real Cava and Noel’s Txomin Etxaniz Txakoli 2009. Being an IWFS lunch, I thought it would be fun to pay better attention to the food and wine pairing. The cava, as expected, paired famously well with all of the pintxos, its bright, crisp, citrus characters complimenting the acidity in the dishes and cutting the richness. Refined and radiant, it felt like butterfly kisses on my tongue.



This was the first time I tried Txakoli (a slightly sparkly, dry, highly acidic white wine produced in the Basque Country), and it was quite a revelation. It is not something that I would drink on its own, but with the Boquerones, it was a match made in heaven. Its sharp acidity and dry character makes it perfect with seafood, and with the vinegar-soaked anchovy, there could not have been a better marriage. This is a great food white wine, and I’m excited to see how this is different from the No. 7 ItsasMendi Txakoli I ordered from Noel and Aaron.





I step out with Matt for a long cigarette break, and when we returned, they have started with the mains- a heavenly Besugo al Horno (Sea bream baked in olive oil and garlic), Paella de Verduras (vegetable paella cooked with Basmati rice), and Chuleton con Pimientos del Pequillo (Rib-eye Steak with Red Peppers and Fries). I don’t have to mention how amazing these dishes were- made from the freshest ingredients, the flavors were pure, honest, divine.



With the main course, bottles of red wine were poured. I tasted several throughout the meal, but I easily recall those that I like the most. I remember starting with a side-by-side tasting of Noel’s Bodegas Muga Prado Enea Gran Reserva 1998 and Oscar’s Pesquera Gran Reserva 1996. To my fairly young palate, I quickly distinguish the differences in these wines from Spains prominent wine regions (the former is from Rioja, while the latter is from Ribera del Duero). The velvety-elegance of the rioja is a well-known characteristic of good wines from the region, while the ribera proved to be heftier and had a little bit more “muscle” in it. I enjoyed sipping the rioja on its own, enjoying its quiet and subtle complexity, while the Pesquera (a favorite ever since Matt brought some home for me during a visit to Spain) I loved with the chuleton.



Another notable wine is Jojo’s Finca Dofi Priorat 1998, which upon first whiff, was something I knew Matt would love. It had a delightfully fruity nose, such a different style from the earlier wines I have tried. As Noel has pointed out, these “big, dense, ultra-ripe” wines are quite characteristic of Priorat considering their “hot weather”. The bold red cherry might be a bit distracting, but when sipped on its own, this wine is just too frigging pretty to ignore.



With my second helping of chuleton, I had two glasses of Gino’s Bodegas Alion 2006, produced by Ribera del Duero’s famous Vega Sicilia. This young wine is definitely not shy, and it stood its ground admirably to the smoky and meaty steak.



Before dessert was served, the talented Chef Javi came to the table greet us and was met with applause. After some introductions and ribbing from Rene, he lingered a bit to answer some questions from the IWFS members.





For dessert, we were served a scrumptious Leche Frita con Halado de Quezo Confitura de Tomate (fried milk with cheese ice cream and tomato confiture). I wish I wasn’t so full so I could have had more of this. A more “soothing” alternative to end the meal was Jay-Lab’s Cardenal Mendoza Brandy de Jerez, which I had at least two pours of. I was sad to see it disappear.



Slowly, the guests at the table had to take their leave for various reasons. Fellow WSCP member and former Cheese Club president Bill joined us at our end of the table, where we chatted for quite a bit with a sweet Swiss fellow, Markus. Our rowdy bunch stayed on to chit-chat a bit more and share a few laughs, crack some inside jokes and poke fun at the unfortunate ones who weren’t there. It was a great lunch, and I was truly sad to see it end.



Yes, maybe they eat better food than most of us, and have access to a massive collection of the world’s best wines. But, at the end of the day, the IWFS proves to be a fun bunch of guys who really just love wine and food. Everyone just seems to be happy to be around their buddies, sharing a good meal and a hefty amount of laughter. No hang-ups, no pretentions, no bullshit. Now, you tell me: Wouldn’t you want to be part of THAT boy’s club?


Note: Some pictures and notes were taken from Noel’s blog, Eye On Wine.



La Tienda
Polaris St.
Brgy. Bel-Air, Makati City
Tel. no. (632) 8904123

Hot Stuff, Baby

Eating and writing had to take a backseat for a few months. Food has become but a mere necessity, something that I needed to keep me alive and energized as I run about my daily routine. It’s almost like my world got a bit dreary, almost black and white. I miss the excitement of holding the menu of a new restaurant in my hand, scanning the items and feeling my heart leap out of my chest when I discover a dish with promise. I long for the well-loved dishes at my favorite restaurants, chatting with the servers and owners that I am friendly with and sharing a good laugh with my foodie buddies. Food and writing are two of my greatest loves, and my grown-up responsibilities forced me to neglect them.

One weekend, I made a conscious effort to get back into the business of eating for fun and writing about it. After accompanying Matt at Saturday service, we decided to check out Burgos Circle at Bonifacio Global City. I saw some interesting places that I saved for dinner with friends or family, but Matt and I wanted a meal that was casual, quick and- most importantly- good. We venture to the quieter side of Burgos Circle and found two small restaurants at the ground floor of a residential building- one was Japanese, and the other, Indian. The Indian menu captured our attention, so we settled into a corner table in their small dining room.



Namaste (which is a spoken salutation which originated from Bhuddist India and Nepal) India is owned and operated by the owners of Swagat in Legaspi Village, Makati. The menu boasts of authentic Indian cuisine which consists of both vegetarian and non-vegetarian dishes. Their dining room is simple and cozy, like a neighborhood eatery, but trimmed with a few Indian tapestries and ornaments.



We ordered our lunch from the friendly server (complete with the musical jingling of her coin belt) and requested that the spice level be “medium”. We were forewarned by the menu that all dishes would take 15-20 minutes to prepare, since everything is cooked-to-order, so we patiently waited despite our rumbling tummies. The wait was not unbearable though, as soon we were served our appetizer- Harhabhara Kabab. One look at that dish and I automatically whip out my camera for the first time in months. This starter of vegetarian patties is made of mashed potato and spinach, flavored with coriander, chilies and other spices. The contrast in texture is excellent- from the smoothness of the mashed potato to the subtle crunch of the fried crust and whole almonds. The flavors are so distinctly Indian, and the spice level is perfect for us. This dish is a great alternative to the usual Crispy Papad and Samosas.



With the Naan bread and fluffy Basmati rice, out came our two main dishes- Chicken Tikka Masala and Mutton Kofta.



We love ordering Chicken Tikka Masala at Indian restaurants because of the rich, flavorful sauce. Namaste’s version is just as good as its fine-dining counterparts. What I noticed, though, was that it had a sweetish, tangy, kiamoy-like finish. Not really an Indian food expert, I don’t know if that was a good thing. I liked it, though, and was happy to scoop up the sauce and small chunks of chicken with the Naan bread.



Matt and I also shared the Mutton Kofta, which we were hesitant to order because we have never tried this before. Luckily, the goat meatballs in a thick brown curry were delicious. The meatballs were juicy and perfectly-flavored, while the heady, aromatic sauce was meaty and robust. We will surely order this again when we return with a healthy heap of Basmati rice.



To cleanse our palate of the strong and piquant flavors, we shared a scoop of Kulfi or homemade Indian ice cream. The only flavor available was pistachio, and we did not mind. The kulfi was served in a beautiful copper goblet, and upon closer inspection, had tiny flecks of ground pistachio in it. This is definitely not the seafoam green concoctions you would often find in ice cream stands at malls. Although the consistency could be smoother, I appreciated the authentic flavors of pistachio and moderate sweetness. Matt-who once finished 48 scoops of ice cream in the middle of a harsh German winter- proclaims this to be a winner.

We will surely return to try more of their specialties, and we will definitely order the Mutton Kofta and Harhabhara Kabab again. Our only issue with Namaste is the small portions, but I suppose that is their way of keeping their price point lower. In any case, their hot and sexy Indian spices got me writing again, and that I truly appreciate.



Namaste India
Unit 1A Kensington Place
1st Ave. cor. 29th St., Burgos Circle
Bonifacio Global City, Taguig
Tel. no. (632) 4036088

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

Giant Pintxos, Spanish Wines and Alka-Seltzer

Unless you’re denser than metal, you have probably noticed that I love food. That’s all kinds of food, actually, from the lowly arroz caldo to haute cuisine. As long as it is cooked right, seasoned properly and served at the proper temperature, all these factors are well-appreciated and most probably it would be a meal I would enjoy. In other words, unless it is downright nasty or just too outlandish (um, monkey brain?), I would be happy to consume it.

That is why I am grateful for having friends that love food as much as I do. There are friends I eat junk food with, those that I do potluck dinners with, and also those that I wine and dine with. I do have acquaintances which are perpetually dieting or vegan or (gasp!) not interested in food at all, but I cannot imagine having a deep and lasting friendship with those types. They’re good people, but just not MY people.

So, aside from my usual posse of food junkies, I also enjoy sharing food and wine with two of my favorite bloggers- Noel and Miguel- whom, over the past couple of years of knowing them, have become my friends as well. Meals with them, so far, have always been great fun. And the wines, well, let’s just say they know their wines, to say the least. So, whenever Matt and I get the chance to have lunch or dinner with them, we are more than happy to attend.





After what felt like ten years, our plans of having pintxos (the Basque version of tapas) and chuleton at La Tienda finally pushed through. When Matt and I arrived, Noel, his wife Catha, and Miguel were already there. As we waited for Miguel’s better-half, Ria, to arrive, we spotted dishes of Boquerones and Chistorra which they were snacking on while waiting. Noel quickly replenished the supply and ordered more for us. Catha remembered, though, that Matt does not eat pork, so she said, “Chinks, I guess we’ll have to finish the chistorra on our own.” I sigh in fake remorse and say, “Yeah, you’re right.”



Finally, Ria arrives and the group is complete. Miguel, who is good friends with Chef Javi and has taken care of the menu for that evening, signals to the staff to begin serving the pintxos. Before those arrived, though, we were served a very refreshing gazpacho called Salmorejo, which is from the Southern part of Spain. The shrimp was visibly just barely cooked and then chilled, going wonderfully with the tomatoes and vinegar in the soup. Like the boquerones and chistorra, this was delicious with Noel’s bottle of Freixinet Elyssia Gran Cuvee Brut. We love this Spanish sparkling wine, with its crispness, refined bubbles and pleasant citrus and apple notes.



The first pintxo that arrived was the Boquerones with Olive Pate. I liked its simple flavors- just very clean, with the sour zip from the marinated anchovies, olive oil and tapenade. At this point I think we already opened my bottle of Laxas Albarino 2008, a dry white wine with pleasant fruitiness just the right amount of mineral that makes it perfect with tapas and seafood. We drank this with the other pintxos as well.



Next up was the Salmon Confit with Pisto (sauteed vegetable typically eggplant, tomato and anything that is of season- Miguel). We started noticing the trend of huge portions with the pintxos, so Noel advised us to skip the bread underneath. Carb-whore that I am, I opted to eat half of the entire pintxo and then pass on the remaining half to Matt. This would have disastrous results later on.



Quickly following this is the Bacalao al Ajoarriero con Gambas- it was a mixture of roasted vegetables with bits of the salted cod and topped by a plump and juicy shrimp. The smokiness of the eggplants combined with the saltiness of the fish was a hit with me, and since this was one of the smaller pintxos, I easily finished it, along with Matt’s shrimp which somehow found its way to my plate.



Everyone’s favorite pintxo- Escalivadas with Anchovies- came up next, and it was delicious, as usual. Even Matt, who is not that fond of eggplants, loves this dish, and always asks for it when we eat at La Tienda. If you visit Noel and Miguel’s respective blogs, you will notice that this is one dish they always order during their meals there as well.



At this point, Matt is already starting to rub his stomach with a look of concern in his eyes. You can imagine our shock when they brought out the last pintxo, the Brocheta of Beef Tenderloin and Bacon with Creamy Rice, Foie Gras and Port Sauce. I had dreams about this dish for days after that dinner. Despite being completely stuffed at this point, I could not stop myself from taking bites of the juicy bacon, that rich foie gras and the tasty arroz. This is something that I could add to my list of favorite La Tienda dishes and I will surely request for this on my next visit. Amazing, amazing dish.



With this dish, we dove into the fabulous red wines Noel and Miguel brought to dinner, starting with Noel’s Berberana Gran Reserva 1973. This is probably the oldest wine I have ever tasted and was quite the educational experience for me. From the deep, rusty hue to the soft, medium-bodied palate, it was definitely matured, dignified even. I noiced the balsamico notes, which Noel also pointed out, and I wonder if this is characteristic of aged rioja or aged wine in general.

We step out for a cigarette break, and the men start to ponder if we should cancel our chuleton at this point. Feeling bold, I reassure them that I would “take care” of the steak and we should go ahead with it. Miguel told Chef Javi to give us a few minutes before bringing out our main course.





As we tried to let our pintxos settle in our stomachs, we continued sipping on the rest of the red wines: Noel’s Bodegas Prado Muga Enea Gran Reserva 2001 and Miguel’s Bodegas Marques de Murrieta Castillo Ygay Gran Reserva Especial 2001. (Matt, already suffering from indigestion at this point, sipped on some Alka-Seltzer.) Both, being relatively young wines, are both much bolder with rich, dense fruit. They went really well with our main course, the chuleton (which was perfectly grilled medium-rare and mildly-seasoned with sea salt) and a side dish of Pimientos. Although bursting at the seams, I stay true to my word and finish off one and a half slices. I look sadly at the untouched portion of the steak, wanting badly to eat more of it, but I soon accept defeat and raise the white flag.





After another much needed cigarette break, we were served a dessert dish I have never tried before- Torejas with Arroz con Leche Ice Cream. The flavors were very subtle, the texture of the torejas was similar to that of our local kakanin (sticky rice pastries), but lighter. The ice cream had a very delicate milky flavor that was perfect after that heavy and decadent meal.



We stayed a bit longer and chatted more about the World Cup, common friends (and foes) and our respective lives. I check if the waitresses were giving us dagger looks, but they were just calmly chatting amongst themselves. After a while, though, the others had to begin their journey home to the south, while Matt and I had to move to a sports bar nearby and meet up with my sister and some friends. It was another good dinner with some of our favorite food buddies, and we look forward to the next one. Not even a surefire bout with indigestion can keep us away.



La Tienda
Polalris St.
Brgy. Bel-Air, Makati City
Tel. no. (632) 8904123