Dimsum- All Day, Everyday

My cravings are usually broadcasted all over the internet. I don’t really know why I do that. Seeking moral support from enablers? Or is it an attempt at taking the world down with me on my undertaking to make my giant ass even bigger? I don’t know. But I do know how I feel all warm and fuzzy inside when like-minded individuals reach out through cyber-space with the ubiquitous “yum!” or with a useful dining suggestion.



Recently, I got the latter from Mao- a friend from my Goethe Institut days, when I was desperately trying to learn German (and failed)- who suggested I check out Suzhou after I posted a photo of xiao long bao (a delicious parcel in the form of a Chinese dumpling, its thin wrapper filled with flavorful broth) on Facebook. I do remember eating at the branch in Mandaluyong, but with my working arrangements now, the original Malate branch was a more appealing option. Besides, 92% of the time, the original branch of a restaurant served far more superior food than the newer ones. (Note: That is just a figure I came up with on my own. I like giving out fake percentages because it makes me feel smart and important.)

One weekday lunch, Matt, Mark V. and I went to check out Suzhou. Hungry (as our threesome usually is), we ordered a plethora of dimsum, soup, a beef dish and rice. Most of the dumplings were just so-so, but there were some standout dishes we will be happy to come back for.



Like the Spicy Sour Soup (or hot and sour, as it is commonly known). There was a good, clean balance of tangy, savory and spice, plus good texture with the mushrooms and tofu.



The server recommended the Steamed Beef with Chili Garlic, and honestly I did not know what to expect. Good thing we ordered it, though, because it was tender and expertly-seasoned. The marbling of tendon is gelatinous and adds richness to what could have easily been a very dry dish if it wasn’t done right.



I have had better Xiao Long Bao (locally, it’s still Lugang Cafe’s version for me), but Suzhou’s was quite good. The wrapper was thicker than what I would have preferred, and the broth a tad sweet, but it was warm and flavorful and satisfying.



I saw a photo of the Mustard Vegetable Fried Rice on a blog (sorry, I forget which one) and I knew I just had to try it. Again, really good idea- the rice was packed with flavor from the aromatic vegatables, and the small pieces of pork did not hurt, either. I loved it- one of the better fried rice dishes I have had in that price range.



Mao told me that maybe I should Google the place first before I go, but it really was not so bad. It seems to be a mom-and-pop operation, with the cook (and probably owner) casually lounging around and sipping tea when we walked in, and then quickly tucked into the kitchen to prepare our orders, then sinking into his chair once again to continue animatedly chatting with his mother (I assume). Far from the sparkly Chinese restos most go to for family celebrations, but a good place for a quick meal at a very reasonable price. We over-ordered and ended up paying P1300 for the three of us- not bad at all.


Suzhou Dimsum
A.Mabini St.
Malate, Manila
Tel. no. (632) 302 4347

A Sunday with Friends and Masala

Matt and I have wanted to try Al-Shams ever since we saw friends posting about it on Facebook. My husband is particularly fond of spicy dishes, and he has since introduced to me the rich masalas of India and the pungent kebabs of the Middle East. My stomach has become weak- thanks to years of using ice-cold Coke as a hangover cure- and could not handle too many spices, but once in a while I do develop a craving for rogan josh or chicken makanwala. Finally, one sleepy Sunday, Matt, Mark V., and I traverse a short length of the SLEX to get to the emergent foodie destination in Parañaque.



Al-Shams’ interiors are brightly-lit and modern- no kitschy murals of the Taj Mahal or saris draped on the walls. Instead, framed photos of enticing curry dishes and grilled meats act as guide and a visual amuse bouche for guests.



The menu is a mix of Middle Eastern, Indian and Pakistani. The original Al-Shams had branches in both Makati and Manila decades ago, but only re-opened recently in BF Homes with partners Adil Khan and Ali Atienza (old friends from their Taekwondo days) at the helm. Adil is the son of the previous owner, and the current chef was part of the original kitchen. Therefore, what you get in the current incarnation are all authentic Al-Shams dishes, prepared the same way as they did in the old branches.





We started with our favorite Indian staples- Vegetable Samosas and fried Papadum. The samosas were warm and aromatic, just the right size for an appetizer, while the papadum (which can also be toasted) was light, crisp and delicate. These were both enhanced by a trio of sauces- sweet tamarind, parsley and garlic yogurt.



For the mains- first to arrive were the Chicken Makanwala (chicken cubes cooked in a rich butter and yogurt sauce), Seekh Kebab (grilled ground beef) and naan (flat bread).



The chicken makanwala has always been a favorite, and I like Al-Shams’ version because it is not overly gee-d. There was a pleasant tanginess which I suppose can be attributed to the yogurt and the whole tomato (which I stabbed with my fork to release some of its juices). This I sopped up with pieces of naan.



Freshly grilled, the seekh kabab was tender and full of flavor, and delicious with the tzatziki that it came with. If you want your kababs with a more pungent garlic sauce, ask for the one that was served with the appetizers.





The Ran Masala was a popular dish at the old Al-Shams, and I remembered Sanju’s nostalgic post about it in his blog so I decided it was worth a try. I am so happy that I did because that was definitely the dish of the evening- tender leg of lamb cooked in an unctuous brown sauce, the meat’s mild gamey flavor was deliciously enhanced by the robust masala. It was so good that we ordered more of the equally tasty biryani with it.



And, since we had more of the long-grain rice, Matt thought, “What the heck… Might as well get an order of rogan josh.” Which we did. The mutton was tender and tasty- a pretty good dish. But then, that ran masala is a tough act to follow.

By then, Ali and Adil have arrived at the restaurant for what apparently is their traditional Sunday ritual. Ali, an old family friend, invites us to join him and Adil for a short chat. He himself orders his own ran masala with roti- a partly flaky, partly elastic bread- but made extra spicy. After our nth “I’m-sooo-full”, Adil decided to give Mark and I some Persian tea, which helped bring down the unbelievable amount of food we just consumed (Ali: “Umm… yeah… Medyo nagulat nga ako sa in-order niyo.”). After a round of scotch and some animated conversation about food, friends and bullies, we have decided to leave the old friends to enjoy the rest of their Sunday, with the promise that we will be back soon for more of that delicious ran masala.

Keep that pot of Persian tea boiling, guys.



Al-Shams
Aguirre St.
BF Homes, Parañaque
Tel. no. (632) 5004399

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

Recipes: Who's Up for Salted Duck Egg Pasta?

It seems unnerving but, believe me, it works. The first time I had salted duck egg pasta was at Margarita Fores’ now-defunct Pepato in Greenbelt 2. I was unyielding in my praise for it, and when that restaurant closed I believed that was it- goodbye forever. Then, I encountered a different version at Gino’s Brick Oven Pizza in Katipunan- Salted Egg and Bacon Pasta, which was equally rich and beguiling.

Salted duck eggs are commonly used in Chinese and Filipino dishes, imparting a brine-y aroma, with a smooth, creamy egg white and a hard, textured red-orange yolk. I grew up eating salted egg and tomato salad with silog dishes and grilled food, immediately putting my already hyperactive taste buds on overdrive. It is a bit of an acquired taste, but once you have it as accompaniment to the perfect dish, you’ll be hooked for sure.

And ever since I had a taste of it again in a pasta dish, I just knew I had to try making it at home. I chose to make the more “Matt-friendly” (read: no pork) Pepato version, but a more rustic take on the Fores original. Instead of thin sheets of papardelle, I used tagliatelle, and had my 5-year-old niece roughly break the asparagus apart instead of finely chopping them. Generous chunks of salted duck egg dot the dish- a salty treat for the fan that could not get enough. It’s exotic and looks impressive, plus it only takes around ten minutes to cook. What else could possibly be stopping you?

Tagliatelle with Onion Cream, Salted Duck Egg, Asparagus and Truffle Oil (serves 4 to 6)

Ingredients:

250 g. Tagliatelle (or any flat pasta)
2 cups cooking cream
1 small white onion, finely chopped
A handful of baby asparagus, cut into 1 ½ inch pieces
3 salted duck eggs, (2 eggs mashed into a paste, 1 roughly chopped into cubes)
2 teaspoons truffle oil
2 tablespoons olive oil
½ teaspoon nutmeg
Grated parmesan, to garnish
Salt and pepper

Procedure:

-Cook the tagliatelle according to package instructions. When it says cook for six minutes, I usually do four or five.
- Heat a pan over medium heat and cook the onions in the olive oil. When the onions are translucent, toss the asparagus into the pan.
- Pour in the cream and mix in the salted duck egg paste. Lower the heat and season with nutmeg, salt (if needed, the eggs are already salty) and pepper. Let it simmer for two minutes.
- Toss the cooked pasta in the pan, top with the cubed eggs, and mix gently until the sauce is evenly integrated. Remove from the fire and then drizzle the truffle oil on top and mix.
- Garnish with some grated parmesan and serve immediately.

Quick Bites: Achiote's Guacamole

When I was a tiny foodie, I associated avocado with breakfast. Growing up in Antipolo, we had seasonal harvests from the avocado tree in my grandma’s backyard. Naturally, we would eat them the way my mother grew up eating them, and that is grated into thin, spaghetti-like strands, showered with white sugar, and doused with a lot of fresh milk. Groggy, my sisters and I would eat them before we left for the five-minute ride to school, energized soon enough by the fatty fruit and strung out from all the sugar.

When I discovered Mexican food, I became aware that avocado can be savory, too. And it is delicious. Guacamole is an avocado-based salsa which is served alongside some of the more popular Mexican dishes, such as quesadillas, tacos and nachos. But once in a while, it does take center stage, such as in Rosa Mexicano at Columbus St. in Manhattan, where young and trendy New Yorkers scarf them down with blue corn chips and pomegranate Margaritas. The first time I tried them almost a decade ago, prepared table-side and served in what looks like an Aztec artifact, I was immediately hooked on the stuff and would search far and wide for something that would come close in flavor and quality.

Finally, and without much fanfare, I discovered the Naked Guacamole in Achiote. Matt and I were excited about their other dishes- tortas for Matt, tacos for me- and ordered their guac with chips and salsa more as a mandatory appetizer. “Pre-game”, if you will. It arrived quickly in its chilled margarita glass, majestically rising an impressive four-inches from the base. I scoop up a sizeable amount with a crisp tortilla chip and very little expectations.

It was love at first bite. The pronounced flavors of scallions, tomato and cilantro with the creamy chunks of avocado were immediately addicting. This guac is not your run-of-the-mill condiment that you slather on top of a cheese quesadilla- it commands your full attention, with only a crisp corn chip acting as a tasty spoon. I am happy and smitten… and delighted that I no longer need to hop on a plane for excellent guacamole.



Achiote Tequeria
G/F Powerplant Mall
Rockwell, Makati City
Tel. no. (632) 9229336

Boudin Noir et Moi

I don’t like to be disappointed, especially with food. And with French food, I have become quite picky. Not because my palate has become so refined (read: maarte), but that I do have my favorites. Those who follow my blog know that I have my go-to French bistro here in Manila and I am fiercely loyal to it, to the point that I befriended the snooty French chef/owner even if I really do not like him that much, only so I get first dibs on the good stuff. (Just kidding, Marc. You know I love you.) I know what dishes are good, and which ones are great, and so I stick to them and they keep me happy.

Therefore, every time a new French restaurant opens, I proceed with caution. I am not easily impressed by a chef’s nationality, pedigree or educational background- I have learned from experience that these factors do not ensure great-tasting food. Like some bloggers, I do not feel the need to be the first one through the door on opening day. I allow these restaurants to get the hang of things, and also to get a feel if their food was well-received (by the right people, of course… those whose opinions do matter to me).

Brasserie Cicou is relatively-new, so new that I would normally not have eaten there just yet for fear of the “soft opening blues”. But I did want to see my friends (couples Aaron and Jo; Noel and Catha) whom I haven’t seen in quite a while, and they suggested that we eat there. Noel’s family has already eaten there before and they are very good friends with chef/owner Cyrille Soenen. During a Facebook conversation, Aaron also reassured me that, “They’ll make sure the food’s good since we’re with Noel.” So finally, after months of planning, our triple date finally pushed through one Tuesday evening.

Cicou’s dining room is lovely and spacious- the sun-bleached wood of the tables and chairs with the muted pastel palette are fresh and delicate, almost pretty. It reminded me of the interiors of the now-defunct La Cabane along Pasay Road, which I visited a few times years ago. There was an elevated sitting area which encouraged lively and relaxed conversations over wine or Pastis.



When Matt and I arrived, the rest have already ordered and cava is already being poured. There are also three bottles of Rioja wines from the region’s top producers which Noel said were sent by a supplier for tasting. Him and Aaron (of ADP Industries, the importer of cava giant Freixinet in the Philippines) have a “small business” wherein they bring in and distribute some of the best Spanish wines. I remember telling myself, “If the food bombs, at least I was able to drink some really good wines.”

The food did not bomb. In fact, there were some really good dishes that evening that I would be happy to come back for.



Like the Steak Tartare, for instance. It was very nicely-seasoned, flavored generously with tart whole capers, chopped green onions and parsley. Not worth a long drive to Greenhills (for those who live in the south of Metro Manila), but I would surely order it again when we do find ourselves back in Cicou.




My favorite among all the starters was the Escargot Bourguignonne. No need to navigate through awkward tongs and scooping out squiggly forest-floor creatures from their “homes”- the snails are already conveniently de-shelled and swimming in little tubs of melted herb butter. And these were not diminutive, petite snails- these were definitely the ones who drank mama’s milk, and lots of it. Thick and juicy, decadently-flavored with aromatic herbs and fine butter, I was definitely tempted to dunk little pieces of bread in the special escargot dish. But then, sitting next to lovely, poised Catha, I had to restrain myself.



I was very happy I took a gamble and ordered the Boudin Noir for my main course. Boudin Noir is blood sausage made in the French style, and in Cicou, the sausage is sliced and placed over a fluffy bed of potato puree, drizzled with jus, and topped with a roasted peach. I was expecting the sausage to be offal-y with a texture similar to liver, but it was the opposite- the flavors were actually very delicate and the sausage itself seemed to melt in my mouth. The peach lent an interesting flavor and textural contrast. Overall, it was a highly-successful dish and I look forward to having it again.



I must also note that Cicou serves a mean Steak Frites. Noel shared some of his- cooked perfectly rare- and I enjoyed the tender, flavorful meat, simply accented with sea salt.



The most popular dish from this young resto has got to be their dessert dish called Kouign Amann. The texture is that of a thick croissant, covered in candied sugar which seems to have melted into the flaky pastry as it baked. On the side is not the usual salted caramel ice cream but vanilla, and everyone agrees that it seems to be a more refined match. It really is quite dreamy with its sweet, flaky, buttery goodness, and now I understand why it has quite the cult following.



It was a lovely dinner with friends who share some of the same passions we have. The wines, of course, were exceptional, and I leave the business partners to launch them at will, with proper wine notes and all. I do hope they bring them in soon, and for sure cases of the stuff will be wiped out in no time and a sure hit at any respectable dinner party.



Even if I don’t see this group as often as I want, we always have good fun and wonderful conversations. Quality, not quantity. And I must admit that I did not regret coming to the newly-opened Cicou- the kitchen, although without their head chef, churned out some pretty tasty dishes. It was interesting to know later on that my favorite Boudin Noir (who also got high marks from BN veteran Catha) was prepared by Noel and Catha’s niece, Nicole, who is part of the brasserie’s young staff.

Lovely meal. I shall be back for more.

*Photos of the Steak Frites, Kouign Amann, and the good-looking people are by Noel Ermitano.

Brasserie Cicou
57 Annapolis St.
Greenhills, San Juan
Tel. no. (632) 6619200

If you want to be included in Noel and Aaron’s mailing list so you’re updated on what fabulous Spanish wines they’ll be bringing in next, please send your contact details to Aaron Palileo- terruno@adpic.org.

Go South for Swiss Food

This low-carb diet really got in the way of me doing the things I love to do. I cannot even remember the last time I stepped into an Italian restaurant! (Actually, I do- it was more than a month ago. Too long.)

One weekend, I just told myself: Screw it. A day of carbohydrate overload could not be that bad. After all, Matt and I have been good- oatmeal for breakfast, smaller portions, and no more midnight phone calls to McDonald’s and Yellow Cab Pizza. So off we went with our favorite foodie crew to Appenzeller- our favorite Swiss restaurant south of Makati.

I was contemplating on putting this entry under the “Brunch-ing Manila” series because my favorite Swiss dishes seem to comfortably fall under that category. I can imagine people having some of these dishes any time of the day- most especially after one of those alcohol-laced nights when you crave hearty, fried food. But then again, Appenzeller’s line-up for Swiss/Central European/Continental dishes are so diverse that it would be misleading to just zero in on the roestis and the schnitzels.


Matt and I heard about this cozy eatery from some friends living in Alabang who love the authentic cooking and laidback vibe which highly-encourage leisurely meals, probably followed by a few drinks. The bar is bedecked with popular spirits and some Central European liqeur, including one from the Swiss region after which the restaurant was named.



Arriving a little after one in the afternoon, our group was famished, and we began our meal with some German wheat beer and appetizers.


Oettinger Weissbier is a refreshing, mildly-fruity beer, a style that I enjoy. This is not my favorite Wiessbier, but since it is the only one Appenzeller carries, it will do. In fact, I had two, a feat that a beer lightweight like me rarely achieves. It was just so good with the food, I tell myself, feeling slightly guilty as I start counting carbs in my head. But just as soon as I began, I conveniently shoved those restrictive thoughts back to the back of my mind and allowed myself to enjoy.



The Buure Schublig- a cured Swiss sausage, reminiscent of Spanish fuet- was a great accompaniment to the beer. It was moderately salty, a bit chewy, and very flavorful.



Being a Swiss meal, we just had to have cheese. And what could be more over-the-top than Deep Fried Camembert? Camembert is an unpasteurized soft cheese from France which is beloved for its mild flavor and gooey texture. In Appenzeller, it is given the schnitzel treatment as it is rolled in breadcrumbs and deep-fried to golden perfection. I eat it spread over crackers and topped with a little bit of preserved beets. Delicious, although I believe they can find better crackers than Sky Flakes. Nothing wrong with Sky Flakes, in fact I eat it at home. But that’s exactly what I mean- if I wanted to eat cheese and Sky Flakes, than I would have been happy to do so in my pajamas.



The Veal Bratwurst with Potato Salad was also a must try, something very popular in that region. Sanj enjoyed the sausage very much, much more than the Buure Schublig. We asked the server if it was homemade and she confirmed my suspicion that it was sourced from Swiss-owned Santis Delicatessen. Two things I learned from their veal brat is that, 1) caramelized onions and white sausage is the bomb, and 2) a nice sear on a sausage from a scorching-hot pan or grill makes a world of difference.



After a short lull, the main courses arrived all together. Matt, Cutie and Mark V. ordered their own, while Sanj and I ordered several dishes to be shared with all.


A Steak Tartare lover recommended the Appenzeller version, so Sanj decided to order one for the table. Interestingly, the waitress asked us if we wanted it spicy. Funny how this is the first time I was asked this in a restaurant, since I think the spice level is a vital characteristic of this particular dish. True enough, the steak tartare was nicely-seasoned and piquant- exactly how I would have wanted it to taste if I made it myself. It could be less fine though, as I prefer steak tartare a bit chunky. Otherwise, it develops a strange, mousse-y character- something I don’t want associated with raw beef.



The Zuercher Geschnetzeltes- one of my favorite Swiss dishes to order (not only because it’s so good, but also because I like to brag how I can pronounce it with ease)- was, sadly, our least favorite dish. The flavor of butter was overwhelming, which is never a good thing, in any style of cooking. What a waste of good spaetzle (pasta dumplings).



The Berner Roesti, another favorite, is one of those dishes I can easily have for brunch as well. Roesti- crisp on the outside, moist and soft in the inside- is a popular Swiss potato dish, similar to hash browns. You can pretty much toss in whatever you want to make it more exciting. In this case, the Berger is a roesti potato topped with cheese, bacon and egg. I devoured my order of this the first time we ate here, but the second time I found it to be a tad lackluster. More my fault than the kitchen, though- since we ordered so much food, the cheese hardened as the dish got colder. Note to self: Give the Berner Roesti the attention it deserves- no double-booking.



Another repeat performance came from the Beef Stroganoff (served with a side of buttered pasta). Mark V. and I are particularly fond of this dish- the beef strips are sliced generously and cooked a perfect medium, covered in a robust, demi-glace-based sauce. It’s hearty and comforting, a dish you would love to curl up with on a cold or rainy day.

I love brunch-ing at this restaurant with friends, not only because of the food, but because of the easy vibe, something that is also synonymous with the area. And with the Skyway, it is no longer the “road trip” it used to be. After the three-hour meal, we did some shopping at South Supermarket, where I even found a stall selling Alamid coffee (that expensive stuff which is actually poo from some forest creature) and had my first taste. It was a good day with friends, one of those things that I live for.



Appenzeller Bar & Restaurant
Alabang-Zapote Road
Alabang, Muntinlupa

Directions, from Makati- Go south on the Skyway and exit at South Station (Alabang-Zapote Rd.). Just go straight until you hit the Acacia Avenue intersection. Right after you pass that, you will see a row of low buildings on your right. Make a right on the next break on the road and go back. Appenzeller is on that row, next to Tile Depot.

Season's Greetings from a Negligent Blogger

It's been a busy December for me, hence the neglected blog. But, nevertheless, thank you to those who continue to read. Just for your guys, I promise to be more active this coming 2012. May your holiday season be filled with love, laughter, and of course- lots and lots of glorious food!

Love, Chi and Matt

This Lil Piggy Had Cake

It took a while for Red Velvet cake to make it to our shores, but I'm really just glad it did. This American classic is as decadent as it is visually spectacular- the deep, red-brown hue of chocolate-flavored cake, set against the stark contrast of white cream cheese or buttercream frosting is a standout with its classic features. The flavors are truly moan-inducing, and I have yet to meet a person who has not fallen for it's voluptuous charms.

Recently, Red Velvet cake (and it's equally beguiling cupcake incarnation) has developed a pretty impressive cult following locally. I myself have quite the sweet tooth (albeit a controlled one, thanks to diabetes in my genes), and once in a while the seductive mental image of moist, garnet-hued cake smothered in thick cream cheese icing proves to be far too irresistible.

Luckily, through the wonders of Facebook, I discover that my friend Chrissie Regaza- a highly-accomplished baker and fellow lush- of The Rolling Pig bakes, among other delectable goodies, a mean Red Velvet cake. Therefore, with my Dad's birthday coming up, I decide to order him a cake and, yes, eat it, too.

I must admit- and I say this without bias- that The Rolling Pig's Red Velvet cake is as good as they can possibly get- definitely moist, but not dense, the cake is light-footed until you get to the icing, which was sweet and decadent and all forms of wonderful. What is freakishly good about this cake is that it gets even better after a couple of days in the fridge, which is usually where cakes go to die. How many times have I kept a slice of cake in the fridge's cold crevices, only to resurface as a dry, ragged version of it's old self? No, not this one. TRP's Red Velvet stayed moist, and the flavors of it's frosting and filling just became more intense.

I was already a fan, but now, I'm a disciple.



The Rolling Pig
Tel. No. (632) 8209350