Beyond Home Cooked

Borough : For All Day NY Comfort Food

noreply@blogger.com (Celine Charvet) — Sat, 03 Sep 2011 14:11:00 +0000

I have been eyeing on Borough since it first opened. The concept of bringing 24/7 New York comfort food in Manila really fascinated me. Comfort food can be anything to anyone – even if it’s a costly piece of Foie Gras. To me, it usually conveys warm memories of childhood or food that I would like to happily indulge on at anytime of the day. I was in search for one that even the most discerning palates would come back for!

No matter how simple it may sound, a few classic and home-grown American comfort fares have not yet made its way into our dining scene. New York has solidly established its reputation for being the Melting Pot of almost everything… including food. When I think of NY cuisine, images of ethnic dishes, street food, carnival food, Chinese take-out, pizzerias, hotdog stands and delis instantly pop in my mind. Borough captures the straightforward, no-frills comfort food that the Big Apple has been known for.

The restaurant is appropriately named after the five divisions of New York City. It is uniquely situated along the parking entrance of Podium Mall. Inspired by the bustling city, Borough caters to everyone during the day even up to the wee hours of the night. I loved the vibe inside Borough! It was very cozy and laidback. Although the wooden plank walls gave off a strong country feel to it, a mix of metal and black tables added the much needed balance and sophistication to the place. Also, despite the dim lighting, Borough was brought to life by the tastefully designed floral sofas and chairs. It’s the perfect place for office goers who’d like to unwind after a long days work.

It was really a struggle going through the menu because everything seemed so enticing! They didn’t serve the cliché American grub of baby back ribs, sausage, breaded fish, and greasy appetizer samplers. Borough looked beyond the typical. They dug deeper into the wide array of homey American food pairings that have not been popularized here such as Grilled Cheese w/ Tomato Soup, Fried Chicken and Waffles, Steak and Eggs, Milk and Cookies, Sole Amandine, Pulled Pork Sandwich, and Banana Amaretto French Toast. It sounds almost like a kid’s menu intertwined with adult soul food. The list presents some semblance with Mr. Jones menu, except Borough’s dishes seem less complex.

My fellow foodie friend and I were on a pretty tight budget so we only ordered what appealed to us the most.

Cheese Injected Portobello Pita Pocket (P 320.00)

This is one of the more popular dishes in Borough. How can anyone not be lured to food that bears the words “Cheese injected”? I bit into the pita pocket making sure that I got a taste of everything in it. The Portobello was meaty and juicy. Monterey Jack was supposedly encased in the breaded mushroom however it didn’t have the kick that I was expecting. As innovative as the dish may seem, the cheese tasted more like a subtle mozzarella. It was too bland to be called a Monterey Jack.

The pita pocket was good, but a slight char could’ve improved its taste. One third of the pita pocket was stuffed with a vibrant mix of sautéed zucchini and tomatoes. It’s easily a vegetarian’s dream meal! I enjoyed the layer of lemon mayonnaise that lingered in my mouth in between bites. It somehow cuts the rich flavors of the dish and deliciously complements the veggies. The problem I had was… the flavors became too monotonous as I was about to finish my share. The pita pocket was really crying out for something spicy like a few slices of jalapenos or hot sauce!

BBQ Pulled Pork Sandwich (P 220.00)

Thank God for this huge, hearty piece of sandwich perfection! It was mind-blowingly delicious! For the years that I’ve been religiously watching Food Network, BBQ was featured a few times in some of their shows. Among all the glorious Southern BBQ they showcased, my appetite seemed to always gravitate towards the pulled pork sandwich! I vividly imagined zesty BBQ sauce smothered on soft, melts-in-your-mouth pulled pork with the sauce slightly dripping out of the bun. Borough’s version was just what I envisioned! The pork was soft and packed with peppery flavors. It may not be obvious in the photo but they were incredibly generous with the shredded pork!

The BBQ sauce was thick and soulful. It was sweet and had strong flavors of vinegar. I felt the nice zest and acidity tingling up to my jaw. The coleslaw added a beautiful crunch to the sandwich while the crispy homemade potato chips were just as addictive. This is the dish that I would definitely come back for again and again! It’s definitely a far cry from Charlie’s less authentic take on pulled pork.

Mom’s Milk and Cookies (P 170.00)

From right to left:

Chocolate Chip Cookie, Spicy Ginger Cookie, Cranberry Nut Oatmeal Cookie

Borough was really clever to whip up a classic childhood dessert. One that we would never imagine to be in a restaurant’s menu! I loved the idea of trying to put a spin on the traditional cookie.. with the use of more mature flavors like ginger and cranberry. The bottled milk was really a creative touch to the presentation. I felt like a kid again as I dipped the chewy cookies in the shot glass. The experience was delightful! Each piece of freshly made cookies were warm and almost half-baked making them incredibly moist. Among the three flavors, the chocolate chip variant would have to be my favorite. The others were just too gourmet for my taste. The house blended milk was richer and creamier than any other ordinary full-fat milk in the market. Think… melted ice cream! Yum!

Despite the mixed reviews I’ve seen on other blogs, I can say that I enjoyed my dining experience at Borough. Their wide array of comfort food is the kind that easily appeals to anyone. I just hope that the other dishes could deliver the same magic and comfort that I felt throughout my meal!

BOROUGH
Grd Flr. Podium Mall,
Ortigas Center, Mandaluyong City
Tel No: 570-8906

L'entrecote: Indulging on Steak Frites in Manila

noreply@blogger.com (Celine Charvet) — Sun, 21 Aug 2011 10:16:00 +0000

Steak and Fries. Three glorious words that can easily arouse anyone’s appetite. Recognized as Steak Frites in France, the lovely pairing of crisp fries with a large slab of sirloin has increasingly become a staple in the European diet. Walk into any brasserie in France, Belgium, or Switzerland, and they’re most likely to have Steak Frites at the top of their menu. Filipinos have been accustomed to the Western approach of eating steak. Often times, we douse the meat in brown, starchy gravy with a passé topping of sautéed mushrooms. In Europe however, they choose to savor it with a classy siding of béarnaise – a sauce composed of clarified butter, emulsified egg yolks, and herbs.

Steak Frites
(Image taken during my 2nd visit)

One need not go to Europe just to be able to sample authentic steak frites. Finally, the concept that originated in Geneva, Switzerland in the 40s, has been brought to the country by Chef Martin Kaspar. The place started out with such a limited menu, displaying a certain audacity that I couldn’t help but admire. I wondered… how can a restaurant last on steak and fries? Attempting to entice the Filipino palate with a concept that breaks our steak-eating tradition of steak & rice or steak & mashed potato could be quite a challenge. It intrigued me so much that I was lured to try it out myself.

Cozy furnishings

L’entrecote exudes a cozy, bistro-like ambiance. The place was surrounded with large, colorful paintings that complemented its vibrant, red furnishings. One can choose to be seated on plush leather couches or wooden chairs. During lunch time, the place caters to mostly families, expats and executives. At dinner time, the place transforms into an intimate date setting. The waitresses are attentive – dressed in a French maid-inspired outfit, but made to look more tasteful.

As mentioned, the menu wasn’t vast during my first visit in L’entrecote. Aside from the Geneva (salad, steak, fries, and dessert) and the L’entrecote set (sans the dessert), they presented vegetarian and lunch offerings such as Perch fish, steak sandwiches and cheese fondue. Yet recently, in my second visit, I noticed that they’ve included an array of meat cuts like wagyu rib eye, tenderloin, and tomahawk. There were also new dishes such as lobster tail, lapu lapu and grilled tenderloin tips to name a few.

I was salivating as I gazed at the other table’s sirloin. Immediately, we ordered the Geneva set that came with mixed green salad, Entrecote steak, UNLIMITED FRIES, and a dessert of our choice!

Complimentary Bread

I loved how chewy and moist the bread was with its warm and crusty exterior.

Mixed Green Salad
tossed in House Dressing w/ Walnuts

The salad was incredibly fresh. The peppery flavors from the bitter greens were complemented well by the sweet and tangy vinaigrette. A nice crunch and sweetness was added by the chopped walnuts.

US Entrecote Steak (P 1190.00 - single Geneva Set)
w/ a Secret Special Herb Butter Sauce

A plate of steak for two

I was stunned to see the glorious vision in front of me Sirloin steak, cooked medium-rare, literally drowning in herb butter sauce. It stimulated my senses! At the same time, it overwhelmed me. I worried about finishing a huge slab meat and all the calories I was bound to consume. It better be good, and thankfully… it was delicious (not mind-blowing though). Don't expect the meat to melt effortlessly in my mouth. In the first place, a sirloin entrecote cut is known for being one of the leanest cuts of meat. Sirloin steaks don’t possess the intricate marbling of a Wagyu beef or a rib eye – that’s why medium rare to medium is the preferred doneness for this kind of steak as to maintain its juices. L’entrecote was able to achieve this, serving us tender and flawlessly cooked meats according to our preferences. It was nicely pink inside with a slight sear on the outside.

A slice of beautifully seared medium-rare L’entrecote

What I thought brought the dish to a higher level of goodness was the secret herb butter sauce. I could taste the bright flavors of herbs like mint, tarragon, and parsley, which balanced the richness of the sauce. The butter accented the steak beautifully, compensating for the meat’s lack of fat. It was a little too satiating though by the time I was about to finish my steak. Another problem I had with the dish was the steel pan. Candles were lit below the stand of the pan to keep the butter from hardening. This cooked the meat further, making the last few slices of meat medium well and chewy.

Unlimited Fries

I am such a sucker for fries and can eat them with practically anything! The frites in L’entrecote are the shoestring type of fries, which I adored. It maintained a lovely crispness that was so addictive. We couldn’t keep our hands away from the bowl. It tasted even better with the butter sauce!

Profiteroles w/
Vanilla Ice Cream & Chocolate Sauce

L'entrecote Raspberry and
Walnut Iced Vacherin Cake

Dessert certainly isn’t L’entrecotes cup of tea. They were quite forgettable. The profiteroles tasted prominently of flour while the Vacherin was just mediocre.

It may not be the best steak I ever tasted but it’s definitely an experience that I would encourage others to try. Dining at L’entrecote twice says so much about how I enjoyed and appreciated the concept. You might want to set your diet aside and allow yourself to find comfort in a sinful plate of steak frites without having to go all the way to France!

L'entrecote

Burgos Circle

The Fort, Taguig City

Contact No: 856-4858

L'incontro Italiano: For Unpretentious Italian Goodness

noreply@blogger.com (Celine Charvet) — Fri, 19 Aug 2011 03:45:00 +0000

Situated in the heart of Makati, at Reposo St., is a quaint restaurant that emanates a certain old-world charm. The stone walls make the restaurant look timeless. Since high school, I always passed by the place and never really attempted to give it a try. Despite its charm, it radiated a certain quiet aura that I thought could not be appreciated by the teenager that I was. Until recently, after reading through blogs and articles about how wonderful L’incontro was and how much it has improved - considering the change in menu, owner and head chef (Chef Tina Pamintuan), we decided to finally experience the restaurant for ourselves.

(This image is from: www.thefashpack.com/2010/10/lets-eat-lincontro.html)

Entering the place surprisingly transports you into a refined and sophisticated atmosphere. It is sprawling and elegantly enveloped with bright, alluring white walls. The windows gave way to the ample light from the sun while the wooden cabinets and furnishings give the restaurant a contrasting homey feel. It was peaceful, light, and all-in-all, classy. I imagine it to be the perfect lunch setting for the Sex and the City cast, where girl friends could catch up and enjoy a glass of bellini, a cup of espresso, and a nice Crispella Tartufo. Truly, the place lives up to its name, L’incontro, which appropriately means, “Meeting place”.

While the service is impeccable with the waiters attending to your every need, the menu needs some improvement. It was printed on hard paper, loosely fastened together… something I did not expect of the highly-praised restaurant. Yet, reading through the list of antipasti, pasta courses, meat dishes, and salads gave me the impression that the food was well-thought of. They retained certain Italian classics and jazzed some up with modern innovation.

Four Cheese Pizza (P 645.00)

I am a big fan of pizzas with a thin and rustic crust like that of Café Caruso or La Nuova - crusts that bubble up with apparent burnt edges and traces of loosely sprinkled cornmeal. L’incontros version however, is an exception. Even if the crust was sturdy and slightly crisp (qualities comparable to the crust of Cibo’s pizza), it unexpectedly offered a nice chewy quality to the dough. The pizza was generously laden with a silky mélange of cheeses that were distinguishable. We could taste bursts of pungent blue cheese, creamy mozzarella, and perhaps a sharp pecorino that played and melted beautifully on the palate. This is the type of pizza that I could eat every single day, without hesitation. I thought to myself that, in the years of my gastronomic adventures, this would have to be one of the finest four cheese pizzas I have ever consumed! :)

Fettuccini Carbonara with Pancetta (P 485.00)

Seeing a crisp, curled strip of bacon atop the carbonara made me smile. More so did the chunks of salty pancetta that was evidently mixed into it. They definitely didn’t scrimp on the good stuff! I knew this was going to be heavenly… and it certainly was. One forkful after the other, I just couldn’t stop myself from digging into the al dente fettuccini that was clearly made from scratch. If only all Italian eateries can do their customers a huge favor of making home made pasta or at least using fresh pasta. It makes all the difference! Punches of salty and peppery flavors from the crisp bacon and pancetta successfully complemented the sauce. It was a pleasant surprise having to bite into crunchy pieces of bacon as the beautiful texture of the pasta slickly glided in the mouth. Thankfully, the cream sauce wasn’t too satiating.

Gnocchi Gorgonzola (P 510.00)

This is honestly my first time to try gnocchi and it surely won’t be my last! There’s just something so alluring and sexy about the taste of gnocchi. Gnocchi are small pasta dumplings made with potato and flour. In Italy, it is usually eaten as a first course. Just pronouncing the word is already a treat on its own! Nyo-kee! How Italian can that get? J Enunciations aside, Lincontro’s gnocchi is dense and slightly larger than a typical Italian gnocchi, but the pillows delicately melt in the mouth. We couldn’t resist closing our eyes while trying to compose ourselves all at the same time. It was that heavenly! What made even more sublime was the robust and rich gorgonzola cheese that smoothly accented the pieces of gnocchi. I could also taste hints of nutmeg and brown butter adding a new dimension to its flavor profile and bringing the entire dish together. You might want to split the dish because it is quite filling.

Lamb Lasagna (P 540.00)

The lasagna came in last. Despite being stuffed already, eating the piping hot lasagna was indescribable at that moment. I didn’t expect that a simple lasagna can be this delicious and complex at the same time. It was like eating a rich and hearty stew, but neatly layered into sheets of fresh pasta. The bold flavor of the ground lamb really came through, intensifying the taste of the Bolognese ragu along with the bechamel. It was quite clever I must say. Italian herbs accented the sauce and brought a nice freshness to the dish. Finished off with a blend of melted cheeses - the dish was perfect and comforting! I can imagine devouring an entire dish of this on a cozy, rainy day.

Despite the steep prices, every peso was definitely worth it. The premium ingredients, the homemade pasta and the delectable pizza made the experience truly unforgettable. It undeniably stands out among the numerous Italian restaurants in Manila. This makes me look forward to sampling all their other inspiring fares! The warmth and delight that it brings is bound to last for the days to come. The uncomplicated, straightforward Italian food of L’incontro is one that I surely will be back for.

L'incontro Italiano
207 Nicanor Garcia St. (Former Reposo St.)
Brgy. Bel-air Makati City
Contact No: 899-0638

Hai Shin Lou Seafood King : The All-around Chinese Restaurant

noreply@blogger.com (Celine Charvet) — Tue, 16 Aug 2011 13:42:00 +0000

I do apologize for the year-long hiatus. For the past year, I've been quite busy hitting the books and reviewing for the board exams. Thankfully, the arduous journey did bear something good! :) All the stress however did not stop me in my pursuit for the best that the Manila food scene has to offer. Each week, I still made it a point to visit a restaurant and take a careful mental note of the entire sensory experience. I guess the foodie in me will always live on :)

After going through a pile of food photos and folders, I decided that the best restaurant to make a comeback entry on would be one that was the most memorable for me throughout my review days. Every Saturday afternoon, my parents picked me up from the review center, and would notice how famished I looked. Somehow, I always longed for something savory and hearty at the end of every class. Chinese food seemed to be the obvious solution to such craving.

Strategically located along Arnaiz Road, a strip known to food enthusiasts for carring the loveliest Indian (Kashmir), Japanese (Nihonbashi Tei and Tsukiji), and Spanish (El Cirkulo) restaurant is Hai Shin Lou. In most aspects of Chinese cookery, whether it is in producing the crispiest Peking Duck or serving the freshest seafood dish, Hai Shin Lou always seemed to hit the mark! Our family constantly depended on Hai Shin Lou for tasty and traditional Chinese favorites as well as innovative dishes like the Peppercorn Sea Mantis straight from their 2-row aquarium. They've already racked up quite a number of awards in 2007, 2008, and 2009 as one Philippines' Best Restaurants by the Philippine Tatler. That alone is a true testament to the bounty of good food that's in store for us.

Complimentary Wanton Crisps

Hai Shin Lou exuded a humble and straightforward atmosphere. It was simply decorated. No lavish chandeliers, grand ornaments, or tall vases were to be seen. The modesty of the place served as the perfect canvas to the exquisite food.

The menu contained a myriad of seafood dishes cooked in a number of ways - steamed, gingered, w/ peppercorn, w/ sotanghon in a pot, stir-fried with tausi, and the list goes on...

Peppercorn Squid (P 310.00)

As effortless as the dish may seem, there are occasions in a handful of restaurants where the squid is tough and rubbery. Other times, one can barely distinguish the squid because it is overly coated by a thick, bready batter. Hai Shin Lou's version though is always spot on. It isn't greasy and cloying. Each tender piece of squid is crisp, lightly coated, and perfectly seasoned. Green and red chillis add a subtle kick to every bite. May it be ordered as an appetizer or main course, the dish never fails to satisfy.

Hot Prawn Salad (P 500.00)

The dish definitely tastes way better than it looks! No matter how sloppy the presentation may seem, the medium-sized prawns are beautifully deep-fried and generously coated in a smooth and creamy sauce. Every time my family eats out at a Chinese restaurant, we always make it a point to order the hot prawn salad. There's just something about the unusual combination of tangy mayonnaise, sweet fruit cocktail, and succulent prawns that's so comforting. I lightly dip mine in soy sauce to cut the richness of the dish. This, to me, has got to be one of the best hot prawn salads in Manila (next to Summer/Shang Palace and Tin Hau)

Stir-Fried Crab with Button Mushrooms & Black Pepper Sauce
(P 145.00 / 100g)

This is the seafood dish that I always come back for! Throughout the years, I was never really the 'crab-person' in my family. I found the cracking and the peeling to be too laborious. I didn't think that obtaining a few shredded chunks of white meat deserved much hard work! This plate of goodness however, completely changed my perspective of crab. Reminiscing plump crab flesh covered, then dipped in the thick black pepper sauce makes me beam with pleasure. The pepper perfectly balances the sweetness of the crab. Usually, I spoon some of the mushrooms into a bowl of yang chow just so I can prolong the satisfaction. I wouldn't mind getting my hands and face dirty over and over again if it's for this dish! :)

Peppercorn Sea Mantis (P 200.00 / 100 g)

The sea mantis definitely took me by surprise! I never expected that something this exotic could taste so delicious. Live from the tank, the mantis is lightly fried to perfection. Flavor wise, it is a cross between a shrimp and a crab. All the deboning and peeling of the tiny shells is definitely worth it!

Whole Peking Duck (P 2,000.00)

Peking Duck Pancakes

The center of a great Chinese feast should be an exceptionally roasted Peking duck. To me, Hai Shin Lou (as well as Tin Hau) serves the crispiest and most flavorful Peking duck. The glistening skin is pristine, paper thin and crisp, with most of the fat already rendered out. Juices from the tender meat gently trickle out of the soft pancake upon each bite. It is liberally laden with hoisin (plum sauce) and topped with a few slices of cucumber to add some freshness to the bold flavors of the duck.

Mango Sago (P 75.00)

It's difficult not to keep coming back at Hai Shin Lou because your bound to have a favorite. The fresh seafood are caught straight from the fish tanks and cooked to your preference.Apart from the dishes mentioned, Hai Shin Lou's taro puff, spinach or french beans topped with scallops, beef with broccoli, and steamed grouper are equally memorable. Every dish in the menu is consistently executed with perfection, adding up to their loyal flock of devotees and earning its well-deserved title as Manila's 'Seafood King'.

Hai Shin Lou Seafood King Restaurant
810 Arnaiz Ave (Formerly Pasay Rd.),
Makati City, Metro Manila
Contact numbers: 892-5148; 7527433
Ci892-5148

Spasso: For the love of Italian Tapas!

noreply@blogger.com (Celine Charvet) — Tue, 28 Sep 2010 12:25:00 +0000

Amidst all the thesis woes and the months our group dedicated to painstakingly converting 80 kilos of humble papaya seeds into a golden orange biodiesel, my food buddy and I felt the need to indulge ourselves and finally bid thesis farewell. :D As every thesis group gets frazzled and flustered in accomplishing their thesis… a bountiful celebration upon hearing the words, “Congratulations you’ve passed!” is just reasonable. :D

After looking through a multitude of food blogs in Manila to find the perfect after-thesis lunch place, Spasso Italian Tapas and Wine Bar appealed to us the most. Spasso apparently is the Italian word for ‘fun’ which the restaurant hopes to portray with their one-of-a-kind Italian tapas, their enoteca (wine library) of over 170 premium wines (from Australia, Italy, Chile, Spain and Argentina), and the live acoustic bands every Friday night. More than these alluring offerings, our minds were set on the Wagyu tartar lardo, Truffle Pasta, and Mushroom Frittata… yes, we were that prepared.

It’s amusing to witness how we Filipinos have come to embrace tapas over the years. When paired with the right wine and a vivacious company, the dining experience inevitably escalates. I’ve encountered numerous Spanish tapas bars in the past but an Italian counterpart in Manila is a rarity. If the Spanish are accustomed to: gambas al ajillo, chorizo al vino, croquetas de jamon, calamares, tortilla de patatas (potato omelets), and hamon cerrano, then the Italians have: Arancini (fried risotto balls), bruschetta, frittata, salamis, prosciutto or pancetta w/melon balls, chunks of cheeses, and crostinis. The Spanish prefer their tapas fried or swimming in rich gleaming olive oil, while the Italians like theirs raw, accented with cheese, cured, or laden with bread. Whatever the region, the true essence of serving tapas is to encourage conversations among people because with small plates, the diners won’t feel obliged to focus on the meal set before them. Another plus is that one can get a taste of various dishes in the menu without necessarily having to break the bank. :D

Instead of gothic cobblestone walls that tapas bars normally possess, Spasso’s terracotta-colored walls, enhanced by plush furnishings made the ambiance more contemporary. A vast wine library was charmingly located at one side of the restaurant. It’s every wine lover’s fantasy!

Spasso’s menu presented a sophisticated nirvana of Italian tapas (piccolini), crostinis, bruschetta, risottos, pastas, and meat entrees.

Complimentary Bread and Olive Oil dip

A bite of this starter instantly reminded me of C’ Italian’s version. Flavor wise, the rye bread was dense, possessed rustic qualities, and had a tinge of sweetness into it. The olive oil and pesto dip were certainly of good quality. However, the bread’s texture was stale, just as if they were preheated.

Mushroom Frittata (P 190.00)

Don’t be fooled by the picture, the frittata was not that massive. :D Yet, it was undeniably a plateful of happiness. The filling dish banishes all mediocre omelettes that you may have had in the past. A burst of earthy mushrooms with a generous blend of fine Italian and sharp Swiss cheeses play beautifully in the mouth. The cheese crusted well while bits of al dente pasta were surprisingly layered into the frittata. Despite several components and textures, the egg remained fluffy to the bite. I wouldn’t mind having this for breakfast every morning with a wicked siding of crispy bacon! :D

Wagyu Beef Tartar Lardo (P 550.00)

How can I pass the word lardo in the menu? Lardo is made from a thick layer of fat directly below the skin of a pig cured with salt and spices (wisegeek.com). As many may know, Chef Mario Batali endlessly babbled and raved about this Italian cured pork backfat in his cooking shows. He treated the pearl-hued slices of fat with utmost passion and intimacy. It was a lardo love affair that he expressed on pizzas, pastas, crostinis and even chestnut cake! For a time, he made lardo as trendy as an iPhone in the New York dining scene. You might think the man’s crazy for overly exalting such a sinful shaving of fat, but personally I think he’s just doing us a favor. :D

It’s about time that the Filipino palate experienced the delicate slivers of lardo no matter how devious it may seem! It isn't heavy or greasy as one may imagine. Perfectly devoured atop luscious wagyu tartare and you get a mouthful of exquisiteness. The king of all beef at its cold and raw form is just as pristine when it is cooked. Topping it off with heaping spoonfuls of the king of pork fat just makes the experience out-of-this-world. The acidity of the capers brightens the taste of the garlicky bruschetta. A contrasting texture of crunchy, creamy, and smooth makes the dish immensely pleasurable!

Tagliatelle with Salsa Tartufo (P 480.00)

Lori’s (of dessertcomesfirst) description of this truffle pasta was so vivid that we had to order it ourselves. Being a truffle pasta enthusiast, this was too difficult to overlook! Spasso thankfully veered away from overpowering and drowning the pasta with truffle essence. Instead, they ingeniously balanced the robust black truffle bits with what I believe is beef broth. Yes, a beefy flavor that sleekly glided through the tubes of penne (they ran out of tagliatelle). This brought ample depth to the creamy and lush sauce. Precious slivers of silky and salty prosciutto just made the dish even better!

Crispy Roasted Rosemary Pork (P 595.00)

Just by looking at the picture, you know the dish is just like your typical bagnet, but paired with creamy parmesan mashed potatoes instead of rice. It was wonderfully crispy and the taste of the herbs permeated well but it didn’t leave much of an impression on me. A sufficient layer of fat lay on the tender meat. I enjoyed the taste, but I didn’t enjoy the price. The problem is… for almost six hundred pesos, I would expect something more innovative and mind-blowing than just adding red cabbage and assorted vegetables to four pieces of pork. Fely J’s lechon kawali may be a far better alternative! :D

The spread was good enough help me recover from a stressful thesis experience. After an abundant lunch of delicious tapas and pasta, I can happily say that Spasso definitely lived up to its name! Looks like lardo may just be the next best guilty pleasure after bacon :D

Spasso Italian Tapas and Wine Bar

Luxe Residence Bldg., 4^th Avenue cor. 28^th Street,

Fort Global City Taguig

669 7186

Urameshi-Ya: Where Kobe Meets Yakiniku

noreply@blogger.com (Celine Charvet) — Tue, 21 Sep 2010 12:46:00 +0000

Finally, we are living in a food generation that yearns to spend huge amounts of money for the sake of relishing top-notch beef. Manila’s exposure and knowledge to the exquisite breeds of beef is certainly not primitive. What seemed to be a delicacy or even luxury in the past is starting to become an everyday craving for the discerning eaters. I’m sure you know that I’m talking about the fine and decadent Kobe Beef, which most arguably considers to be the most expensive and delicious beef on earth. :)

Now, let us not confuse ourselves with Wagyu and Kobe because they aren’t completely synonymous. One must keep in mind that, all Kobe beef is Wagyu, but not all Wagyu beef is Kobe. Wagyu refers to several breeds of black cattle to where the Kobe beef comes from (specifically the Tajima-ushi breed raised in Kobe, Japan). The Wagyu cattle may probably be the most pampered animal in the world, even beating the lifestyle of an individual! It indulges in regular massage and acupuncture sessions to improve its meat quality. The Wagyu is strictly raised in a diet of beer and sake-soaked grain, thus enhancing and enriching its natural flavors. Yet, what makes the beef even more precious and renowned is the intense marbling that it carries. Marbling is the pattern of fat that’s considered in grading beef. The higher the marbling content, the softer and more flavorful the beef is. This makes Kobe a fine class of its own, setting it apart from all the other breeds and cuts of beef.

The Wagyu beef is finally stepping out from its elite circle of foodie friends: the foie gras, the balsamic vinegar, and the truffle. The beef is making itself reachable to a larger market by crossbreeding. Today, US produces “Kobe-style” beef by crossbreeding Wagyu with Angus cattle, making it less expensive but still high in quality and desirability. Another way of cutting the price down is by mincing the delicate beef and turning it into a burger… a sure fire way to tarnish the integrity of the much valued meat.

So what is the best way to savor the kobe beef? The Japanese say panfry or grill over charcoal wood, yakiniku style. :D

Tucked in the corner of Little Tokyo, Pasong Tamo is a gem that serves one of the best yakiniku in town, Urameshi-ya. Little Tokyo is reminiscent of a small Japanese village lined with restaurants serving authentic Japanese fares. For the much craved Takoyaki balls, there's Hana (uses real octopus). For savory okonomiyaki (Japanese pancake), there's Kagura. For premium sushi and sashimi, there's Seryna. For the family-style Japanese sets, there's Kikufuji. For ramen and plump gyoza, there's Shinjuku. For top-notch yakiniku, there's Urameshi-ya. The options are endless for the hungry and adventurous diner! With a crowd of Japanese families and businessmen, how can one go wrong?

Wooden furnishings and curtains painted with Japanese art envelop the restaurant. Don't expect too much from the place because it's definitely far from chic. Urameshi Ya exudes more of a traditional and homey Japanese ambiance where one can sip cold beer by the bar or remove your shoes and enjoy a casual but very authentic yakiniku experience.

The menu was in Japanese, so a little research before dining in Urameshi-ya goes a long way. We had a few choices in mind already (after seeing the menu online) but the servers were still kind enough to guide us through the menu. We finally decided to order a plate of Kobe beef and a plate of Pork Bara to get a taste of contrasting meat flavors.

These are a few of the beef marbling scores/standards:

BMS #8
US/ Japanese Grade 5

BMS # 9
US/ Japanese Grade 5

Tokujyou-Karubi (P 750.00)
Kobe Beef Short Ribs

Urameshi Ya serves three kinds of Karubi (short rib), the standard Karubi, the Jyo-Karubi, and the Tokujyou-Karubi. The price goes up as the meat becomes more superior in taste and quality. This plateful of pinkish, rectangle Kobe pieces brimming with its juices and fat marbling is enough to convert me into a beef lover! :D A Kobe Beef requires a minimum BMS (Beef Marbling Score) of 6. It is evident that Urameshi serves theirs with a BMS of around 8-9, as seen in the images above. You know you're getting your money's worth. Definitely top-grade!

Pork Bara (P350.00)

Pork bara (a.k.a Pork Belly) can be considered as the Japanese counterpart of American Bacon or Italian Pancetta except that this plateful is not smoked or cured. Slices of pork are lightly sprinkled with sesame seeds to balance the rich and fatty flavors of the meat.

The meats are thinly sliced so it shouldn't take much time to cook them. Lightly squeezing lemon over the cuts enhanced their flavor.We ecstatically turned the meats according to our preference of doneness. Seeing it brown up and crust before our eyes was such a treat! Although, one should be wary of the charcoal flames that randomly blaze through the aluminum griddle. Something we panicked about. Good thing a bucket of ice was strategically placed alongside the griller to temporarily hinder the flame. The waitresses were also incredible accommodating especially during times when they saw our panicked faces. hehe. Urameshi-ya uses imported charcoal which sets them apart from most yakiniku places in Manila.

Don't forget to dip the meat into the yakiniku sauce (mixed w/ minced garlic) and sweet chili paste :)

Kobe beef (left) ; Pork Bara (right)

THE VERDICT:

A nice bowl of sticky, piping hot rice (P115.00) topped with the delectable and glistening slivers of yakiniku meat was truly enticing. We blissfully alternated and devoured the two kinds of meat, as if we were out for battle! hahaha The yakiniku produced a slightly-charred and velvety Kobe (left) that was buttery soft and glided beautifully in the mouth. I instantly thought to myself that this was genuinely the best beef I have ever consumed. This is how Wagyu should taste like, where it is cooked in a minimalist and simplistic manner. It was definitely a far cry from USDA Angus. The meat was immensely rich in flavor, even without the sauce. I tried to cook the beef medium-well and well done. Both versions were equally delicious!

The Pork Bara (right) on the other hand definitely did not disappoint. I couldn't help but sigh and hope that we had more plates of bara. Each bite of the fat and meat was generously accompanied by its trickling juices. The taste was more subtle and the texture was more tender than commercial bacon. The pork was best cooked with the fats perfectly crisp. Sinful... but it was certainly one heck of a mean and scrumptious bara!

Shoyu Ramen (P 200.00)

My bestfriend and I are always in an unending quest to finding the best Ramen in Manila (even if we've tasted real good ones already). When it comes to noodles, there's a certain itch that drives us to ordering at least one bowl of noodles and see if it can surpass the others. We had high expectations for this Shoyu... UInfortunately, Urameshi ya's soy-based ramen did not live up to the same standards as its beef. The noodles were nothing to complain about. They were springy and pleasantly chewy at the same time. However, the broth was not at par with the ones I've had in Ukkokei Ramen. Shoyu is typically clean-tasting and salty but should be nicely balanced with a smooth dashi flavor. This broth however, was malansa. My friend shared the same sentiments as well. :)

Ok... so my food buddy and I were badly craving for gyoza. Here's how the conversation with the waitress went:

Celine: Isang order din ng gyoza. (I saw blog entries on Urameshi where they ordered gyoza)

Waitress: Wala po kaming gyoza eh.

*I look through the menu and see "teba gyoza"*

Celina: Umm.. Teba Gyoza meron?

Waitress: Opo!

And here's what we got...

Teba Gyoza (P 125.00)

A lowly piece of CHICKEN WING. hahaha! This is the problem when I become too assuming. I assumed that teba gyoza was the fancy, Japanese term for gyoza DUMPLINGS. Apparently, teba means chicken wing! HAHAHA! So much for our imagination! I couldn't even remember how it tasted like. The embarrassment overwhelmed me to the point that I just forcefully chomped the chicken. All I can recall is that the wing was stuffed with typical gyoza filling, then char-grilled. I suggest you just use your hundred pesos to buy a whole, dressed Magnolia chicken. This was forgettable.

This was certainly an interactive dining experience that you can easily enjoy with your family and friends! With the delicious, miniature-sized cuts of pristine meat, the plates were swiped off fast! We left Urameshi-Ya smelling profoundly of smoke and charred food. Despite that, Urameshi-Ya remains to be a quaint and top-notch Yakiniku place where one can experience first hand the glorious marriage of melts-in-your-mouth Kobe beef and authentic Yakiniku.

Urameshi-Ya Yakiniku Restaurant

Little Tokyo Pasong Tamo, Makati City, Metro Manila

Telephone: 8132210

Mamou: For Glistening Steaks and Good Ol' Home Cooking

noreply@blogger.com (Celine Charvet) — Mon, 13 Sep 2010 13:48:00 +0000

I am not a dead-on carnivore who salivates in the presence of rib-eye steak and the rest of its fine relatives, the tenderloin, the filet mignon, the porterhouse, the sirloin, or the New York strip. The Wagyu however, is a different story :D There's something about lamb that excites me more. It's probably the bold and distinctive taste in lamb that easily satisfies my adventurous taste buds. Yet, over the years, I have gained a certain appreciation for steak especially when I was exposed to restaurants that gave ample respect to the glorious cut of beef. Preserving the integrity of the beef is delivered throughout the process of storing and preparing the steak (brought to room temperature), dousing just the right amount of olive oil, lightly salting the steak, preheating the pan, not overturning the meat, testing its doneness, and resting the steak to lock in its juices (resting also helps the meat achieve a full flavor). Truly, this respect has been served in several restaurants in the region like Melo's, Antonio's, Elbert's Steakroom, Myron's Place, and a humble home kitchen, Mamou.

Since 2008, Mamou has been serving up comforting and home-inspired fares with delicate touches of gourmet in each dish. A typical Roast Pork and Chicken is citrus-rubbed and paired with red rice or a simple Bolognese is intensified with Batac Longganisa instead of everyday ground beef. Malou Fores is (sister-in-law of Margarita Fores, renowned owner of Cibo) the brains behind Blue Kitchen and her new pride, Mamou. The restaurant carries a homey, Spanish ambiance but slightly modernized with bold red and black interiors. The open kitchen by the side adds a casual feel to the place giving diners a unique, sensory experience for the sight and the smell.

Vani (my food-loving bestfriend) and I were famished. Thank God for the complimentary starter, a bread basket with a side of butter that instantly whet my appetite instead of making me feel full. It was a great mix of white and wheat rolls that were hot, dense and crusty. I enjoyed the wheat variant more for its well-rounded and slightly sweet flavor.

However, our tummies grumbled for the steak which has been the talk of the foodie community for quite some time already. We have been warned. A 20-minute wait for the rib eye was to be expected as said on the menu. This better be worth it.. and it was indeed.

USDA Prime Grade Angus Ribeye (P 1,680)
Single - approx. 400 gms / 14 oz

Just by looking at the dish, you know you're in for a treat. The plate was tilted to let the steak's glistening oil slide down one side. Each bite was sublime! We couldn't help but moan in delight. The huge piece of meat was cooked to medium and cut for convenience. The steak was grilled to tender perfection and encrusted in a light sprinkling of top-grade sea salt and pepper. The seasonings enhanced the natural flavor of the steak. It was prepared straightforward without the need of any fancy or complicated marinades to accent it. Rib eyes are known to posses a high amount of fat marbling, making this meat juicy, tender, and flavorful. I have yet to try Mamou's dry-aged rib eye. A lot of people swear by it! What may seem like heart attack on a plate to some, was definitely heaven for me.

The single, 400-gram steak comes with a choice of two sidings. We had ours with creamed spinach and baked mashed potatoes. The creamed spinach resembled the taste of a laing specifically gabi leaves, sans the spiciness and the coconut milk. It wasn't as rich and creamy as I expected it to be. As for the mashed potatoes, it was quite forgettable. Good thing the steak was delicious enough to compensate for the mediocre side dishes.

Lorenzo's Truffle Cream (P 335.00)

Whoever Lorenzo is, or whoever was behind this dish... certainly, you are doing the Lord's work! This has got to be part of my top 5 pasta dishes. It's already my second time to devour this dish and it never fails to comfort my cravings. There are days when Vani and I, were in school and would literally scream to each other, "I want Mamou's Truffle Pasta!!!". It's that addictive. The al dente spaghetti is thickened by rich truffle cream and punctuated by sharp Grana Padano. I've tasted several truffle oil infused pastas that usually boasts the overpowering flavor of the truffle. Mamou's however, is subtly doused with the oil giving it an exquisite and simple yet, unforgettable taste that one would surely comeback for. As usual, the plate was swiped clean of its goodness. A plateful of YUM I tell you!

Key Lime Pie with 'Schlagsahne' (P 145.00)

The Florida classic, Key Lime Pie. This was my first time to try a key lime pie and if all key lime pies tasted this heavenly, then my all-time favorite apple pie dessert will easily be overshadowed. Accompanied by a siding of Schlag (just a fancy term for thickened, homemade whipped cream), the pie filling was a pleasant combination of light, refreshing, creamy, and zesty. Each component of the dessert melted wonderfully in the mouth. The crust nicely sweetened the tangy citrus filling. Its the kind of pie where you'd have to fight for each forkful. We had to have 2 orders of this dessert! It was that gooood. It's the perfect way to end one's satiation from fully-loaded meal.

Our wallets were grieving, but our tummies were genuinely happy. If you want to experience unpretentious, no-frills food that's true to it's home-cooking reputation, then Mamou might satisfy you just enough.

I finally found a home away from home in Serendra. :)

Mamou
Serendra, Fort Bonifacio
856-3569
0917-8162668

Maitre Chocolatier Boutique Cafe: The Answer to your Chocolate Cravings

noreply@blogger.com (Celine Charvet) — Fri, 10 Sep 2010 18:23:00 +0000

I was a kid again.

Complimentary Ritter Sport

The world will be doomed without chocolates. And I'd rather not imagine any further how life will turn out without the brown (and sometimes white), smooth, and velvety, melts-in-your mouth goodness of chocolates. As a child during Halloween, my hand dug deep in a sea of candies to look for that mini pack of M & M's or foiled Hershey's Kisses. Luck was undoubtedly by my side if I knocked on the right door and received an individually-wrapped pack of Reese's Peanut Butter Cups.Yet at the same time,even a piece of Cloud 9 can already get me all hyper and smiling. As I've grown up, my cravings became bolder and I became more open to the sinful world of chocolate and cacao innovations. I adore a chocolate in any form may it be as a ganache, fountain, pie, shot, fudge, mousse, fondue, soufflé, and more. Chocolate is the ultimate 'go to' in stress, in in moments when one can't think of the perfect gift, in days of misfortune, and in times when all you really need is that perfect sugar fix.

The Boutique Entrance
(Image from the official facebook page of Maitre)

Thankfully, several food entrepreneurs in the country possess the same reverence for chocolates. Nothing gets a chocoholic more enthusiastic than a myriad of chocolate shops spawning throughout the metro. Maitre Chocolatier Boutique Cafe in Jupiter St. (in between Whistlestop and Starbucks) is one of them. It's a chic and romantically designed boutique that sells popular European chocolate brands such as Lindt, Ferrero, Nutella, Toblerone, Frey, and Ritter Sport. They also sell baskets and boxes of assorted chocolates, bouquets of Ferrero, jars and small individual packets of nutella, chocolate candies, and an array of homemade chocolate gelato creations. My eyes widened. I was indeed a kid again. Though I couldn't let enough of that kid out in such a stiff and quiet ambiance like that of Maitre's. I didn't want to look like I'd gone cukoo. It's a place probably best for intimate dates.

The menu presented a list of ingenious chocolate desserts, chocolate drinks, and even chocolate-infused dishes.

Golden Euphoria - Ferrero Hazelnut Crunch Cake (P 250.00)

This is the cake that was made for the Ferrero fanatics like myself. A moist chocolate sponge cake is layered with a delicate and creamy hazelnut mousse, and covered in a rich and dark chocolate ganache. Expect a high level of sweetness yet a perfectly balanced one. The crunch of the Ferrero tucked in between luscious, velvety layers of chocolate textures is a pleasant surprise, cleverly mimicking the layers of a Ferrero Rocher. An exquisite, indulgent, and highly desirable cake that truly satisfies one's chocolate pangs.

Sweet Revenge - Lindt Molten Lava Cake (P 250.00)
Dark chocolate molten lava cake made from Europe's finest Lindt Excellence Dark 70%, filled with oozing sweet and vengefully spicy chocolate served with vanilla ice cream.

I giggled upon seeing the cheesy chocolate art that Maitre attempted to convey. A sweet presentation to some, but a little too mushy for my taste. Nonetheless, the description on the menu made me expect a lot from this dessert. Yes, it's Lindt-laden and we are all aware of how decadent the brand is but somehow it did not make Maitre's version my favorite. The lava cake was rich, warm, and spiked with hints of chili powder that tickled the tongue, complemented by the cool vanilla ice cream. Definitely an adventure in the taste buds, however it left vague impressions on mine. It was good, but not mind-blowing. The rich taste of the chocolate was not as heavily exuded in the lava cake as I wanted it to be. I did not like the artificial, almost gelatinous texture of the lava. A hit or miss dessert. If you feel adventurous, this may be worth ordering however, CPK's classic version (although commercial) remains to be my favorite. :)

CPK's Chocolate Lava Cake

Maitre is a promising Chocolatier shop that's definitely passionate about bringing the best in chocolate. There are still tons more unique Maitre offerings that I can't wait to try such as their gelatos, toblerone crepes, chocolate nutella waffle, and fondue! A good after-meal dessert place that I'll surely come back to for those chocolate cravings.

Maitre Chocolatier Boutique Cafe

2A, No 28. Jupiter corner Astra St.

Bel Air, Makati

8978559

Antonio's, the Food-Lovers Mecca

noreply@blogger.com (Celine Charvet) — Thu, 09 Sep 2010 02:45:00 +0000

It is of rarity that the outstanding restaurants in our country do get recognized. We have a plethora of good eats in the Philippines that vary from comforting home-style to exquisite. Even Makati can already stand as its own food nation. To name a few consistently good restaurants in the Metro there’s Abe, Shinjuku, People’s Palace, Cibo, Café Med, Chelsea, Hossein’s, Som’s, Tsukiji, El Cirkulo, Chef Laudico’s, Sala, Carapccio, Lolo Dad’s, and Lemuria. Yet south of this bustling Metro is a quaint, family and barkada-friendly city that is surprisingly known not just as a place for relaxation but also as a melting pot of top-notch food. I’m talking about Tagaytay and one if it’s best kept treasure is Antonio’s Fine Dining.

What I thought would be a Sunday trip for lunch at Verbena became an unexpected trip to the restaurant that I envisioned to be the finale of my ‘Food Adventures’. My jaw literally dropped and my heart started to race when I heard my dad say these glorious words… “Celine, parang ayoko mag Verbena, let’s just go for Antonio’s. We’ve gone this far anyway!” All I can reply was, “Are you serious?!” No exclamation point and swear word can justify the enthusiasm and excitement I had.

Antonio’s is what I would like to describe as The Food Lover’s Mecca. It would be an honor as a foodie, to experience Chef Antonio Escalante’s mouth-watering and innovative creations. It won’t rank number 10 out of 75,000 restaurants in the Miele Guide of Asia’s best restaurants for nothing. It ranks alongside Michelin-star winning chef, Joel Robuchon’s L’Atellier (Hongkong, #2) and Robuchon a Galera (Macau, #6).

Antonio’s ambiance transports you into a lush Spanish villa. Towering trees, vibrant greens, and blooming flowers envelop the place. It is a paradise for food, nature, and photography lovers alike. As we parked the car I even saw a family with the father carrying a camera tripod! A tall medieval wooden door welcomes you. You may choose to eat near the cobblestones and pond, you may opt to dine near the balcony over-looking the abundant garden, or you can go down the stairs and enjoy a veranda setting. The Spanish-inspired manor carries a modern twist as its walls are painted with a chic white and black combo. The sun generously peeks through the doors and windows to create a more invigorating dining experience. Natural lighting just seems to make the beauty and elegance of your food pop out.

The menu prepared by Antonio’s is enticing (except for the price)! Yet, who wouldn’t pay for a blissful ambiance and a meal that is internationally acclaimed and intricately prepared?

The entrees already come with soup, salad, and dessert which makes the experience even better and you won’t feel as though you’ve been deprived. Oh, they also serve unlimited garlic bread that is to die for. It’s crusty, garlicky, thick, buttery, and rustic. You know they baked it in a brick-oven.

A part of the beautiful, Mediterranean-inspired dining area.

Dalandan Juice w/ Mint (P 300.00)

I hate that this drink cannot be shared (according to the menu) because it is so darn good! It is so soothing with the mint. Almost resembles a virgin Mojito. Since we’re pretty pasaway, we discreetly shared it anyway. Hehe. You’d be crazy to leave your family just looking at you while you enjoy it.

Pea Soup

Light, Frothy, and Refreshing

Mesclun Greens with Walnuts, Feta Cheese, and Raspberry Sauce

The greens are incredibly fresh. Even If I am not a fan of Arugula, the bitterness of the mesclun is balanced by the sweet raspberry coulee. The saltiness of the feta adds a pleasant bite to the salad.

Antonio’s Trio (P 1,800)

Topmost: Beef Fillet on Plancha w/ Black Pepper Sauce

Center: Walnut Encrusted Chilean Sea Bass on Gorgonzola Risotto, Saffron Kafir Sauce

Bottom: Honey Glazed Lambloin Gratinated w/ Goat Cheese

The trio is an experience that goes from good to mind-blowing. The beef fillet is very tender with the juices oozing out, but it’s very ordinary. Many restaurants can pull this off. The sauce was too subtle. I wish they added more pepper to give it that nice kick.

My dad on the other hand adored the walnut encrusted sea bass. He is such a sucker for sea bass so he knows a beautiful piece of fresh Chilean sea bass as soon as he smells and tastes one. I must agree, the dish is genius. The walnut gives the fish more depth and crunch. It’s very light, fresh, and divine. Although I believe they served it with polenta and not with risotto. Otherwise, it’s still great! The polenta brought a rich and creamy dimension to the dish.

Finally, what I loved most among the three is the Lambloin. Succulent, sweet lamb is well-complemented with the tangy goat cheese. The flavors linger in your mouth. Each bite is perfect. It would be perfect to pair it with a nice vintage red wine. My only complaint would be the portions. Bitin!

Crispy Deboned Lamb, Garlic Egg Noodles, w/ Hoisin Sauce (P 1,300)

I am so glad we ordered this deboned lamb because it is such a well-rounded and well-executed dish. The lamb is not only succulent since it was baked, but is also crisp to perfection after being deep-fried. It’s an upgraded version of Liempo/Crispy Pata sans the bones which makes the dining experience even better! The hoisin sauce adds a spicy and sweet tang to the meat. A clever oriental touch is added through the yummy garlic noodles. The noodles are light and springy which makes a successful pairing with the lamb. I would come back to Antonio’s definitely for this dish! Love, love, love!

Poached Pear in Port Wine w/ Mascarpone Ice Cream

This dessert looks too pretty to eat! It’s so delicate. Mascarpone in itself is already bland, but turning it into an ice cream produces a nicely creamy and bold flavor. The pear on the other hand was poached perfectly. It’s certainly a good balance of hot and cold but this is a dessert that you’d either love or hate. As for me, I didn’t love it. But, if you are craving for fruitiness and tartness, go for this dessert. It’s definitely adventurous. If you want something rich, I suggest you dig in to this:

Dark Chocolate Souffle w/ Cardamom Crème Anglaise

The one soufflé that can match up to Le Souffle’s souffle! Nuff’ said J

Good thing I wasn’t paying for the bill! Haha. But if reading this blog is already tempting you, please do not hesitate to miss such an experience. Set the price or the distance aside. It’s a pilgrimage to this food mecca that you’ll thank the gods for! J

Antonio's

Barangay Neogan
Tagaytay City, Cavite
0918899-2866

Mr. Jones: The Modern Day Diner

noreply@blogger.com (Celine Charvet) — Wed, 08 Sep 2010 14:04:00 +0000

Just when you thought that Haute Bistros, Trite Cafes, and Uptight French Restaurants are taking over the dining scene in Manila, you better think again. Right at the heart of the Metro (that's Greenbelt 5) is a 50's inspired American Diner that caters to those who are in search for straightforward, all-day comfort food. Something as hip and whimsical as Mr. Jones, situated in a posh mall like Greenbelt 5, is definitely a breath of fresh air. It's a place where you can genuinely unwind and catch up with old friends.

I love Mr. Jones' casual and retro appeal, without necessarily overdoing it. They successfully combine modern with groovy through plush brown-leather walls, vinyl cushioned seats, dangling orange lights, a zebra sofa, and of course, ultimate diner staple... a classic mini-jukebox.

The MENU (check link for the menu) presents a variety of breakfast fares and big plates that are sure to keep your tummy filled for hours. The detailed description of every dish made choosing more difficult! Almost every thing in print seemed extremely mouth-watering, the mind goes wild. Yet the true test, still lies on the tasting.

The Classic Chocolate Malt (P 175.00)

This is what a true, classic milkshake should LOOK and TASTE like! Thick and frothy goodness of chocolate malted milkshake blended with ice cream in a tall glass, topped with lush and airy whipped cream, sweet maraschino cherries, and finally dusted with cocoa powder. This, I must say, is the BEST malted milkshake I've ever sipped so far. It easily brings you back to your childhood days. Definitely one difficult milkshake to beat. You cannot miss this out!

U.S. Beef Ribcap "Tapa & Garlic Overload" (P 295.00)
Topped with a Heap of Crispy Garlic Chips, Garlic Fried Rice, Our Special Atchara, & 2 Eggs (any style)

This is certainly not your run-of-the-mill tapa! Mr. Jones upgrades a typical tapa dish by thinly slicing, prime U.S Ribcap meat, heavily exuding sweet and salty flavors from the marinade, then tops it of with lots of toasted garlic chips. Don't be turned off by the thin slices though. I assure you that these are GENEROUS sukiyaki-cut slices. A rib cap is the outer cover of a beef muscle, surrounded by a layer of fat, thus making the beef fatty (like we all want it), tender, and incredibly flavorful. The sweetened, citrus vinegar wonderfully heightens the taste of the meat. I suggest you eat the eggs, tapa, garlic rice, and atchara in one big bite to experience an explosion of comforting flavors. If Sinangag Express is my favorite cheap tapa, I declare Mr. Jones' version my ULTIMATE splurge tapa! Truly CRAVE-WORTHY!

Fish N' Chips (P 350.00)
Old Fashioned Beer Batter served with French Fries, Old Bay Tartar Sauce, Malt Vinegar, & Homemade Coleslaw

The good ol' English favorite, Fish n' Chips. Mr. Jones presents this deep-fried English staple with a siding of coleslaw, ketchup, malt vinegar, and addictive tartar sauce (which I believe should be the third universal dip after ketchup and soy sauce). I haven't mentioned that Mr. Jones is a sister company of the M group of restaurants so you can expect the exact scrumptious and best-selling Fish n Chips from Chelsea (Serendra). The delicate fish is huge and beautifully coated in a light batter. It lays on a bed of crispy potato wedges that's also coated but with a salty, peppery batter. This dish never failed me. If my memory serves my right, I might have ordered this 6 times already (twice in Mr. Jones, 4 times in Chelsea). My ritual would be to squeeze the lemon zest onto the fish to neutralize the slightly oily aftertaste. After, I messily dip the fish and fries in the malt vinegar, then into lots of tartar. A perfect blend of tangy, salty and sweet! It's that yummy I tell you!

Wicked Truffle Mac n' Cheese (P 375.00)
Baked with 3 types of macaroni, 4 types of cheeses, "Canadian Style" bacon, portabello mushrooms, green peas, and drizzled with truffle oil.

Restaurant-made Mac n' Cheese scares me. There's just been too many times that I've been disappointed with their preparation. Some cheat by proclaiming '5-cheese', when all I really taste is cheddar. Most are dried out, while others are just plain yucky. Might as well serve one right out of the box! Mr. Jones' multi-dimensional Wicked Mac n' Cheese however, is a different story. It's another childhood favorite but made special and more refined by adding meaty portobello mushrooms and drizzling just the right amount of truffle oil. The smell of the truffle instantly enveloped our table. It just confirms that distinctive taste and aroma of truffle can work wonders for the simplest dish. It was divine, gooey, and heavenly! The cheeses were indeed distinguishable. The shaved parmeggiano, peas, and three types of macaroni added a playful touch to the dish. Also, it wasn't as salty as one would expect despite the smoked bacon. Extremely sinnnnfullll!!! The only downside... nakakaumay.

It's hard not to fall in love with Mr. Jones. From the comfort food (always with a twist) to the playful ambiance, one can't help but feel like a child again. Mr. Jones is something you'd comeback to whatever day of the week, just when you feel like stepping out of life's hustle n' bustle. With this lovely diner , you're surely bound to have your own favorites! I know I have mine! :)

Mr. Jones

Ground Flr. Greenbelt 5

Ayala Center, Makati City

For reservations: 501-3111

Tao Yuan: A Genuine Taste of Cantonese-Singaporean Favorites

noreply@blogger.com (Celine Charvet) — Tue, 07 Sep 2010 15:47:00 +0000

Every time someone asks me my top three favorite cuisines, I'd ecstatically say, 1. Mediterranean (primarily for the moussaka, the baba ganoush, lamb kebabs, gyro, and the garlic yogurt), 2. Thai (for the pad thai, green curries, and fried pomfret), 3. Italian (who doesn't love Italian cooking? hehe). Yet, just last year, I've developed a certain fascination for Singaporean cuisine. Blame it on AFC (Asian Food Channel) and their overenthusiastic food hosts who are on a constant hunt for hawker stalls that serve the best Fishball Soup, Roti, Chili Crab, or Claypot Chicken Rice. My favorites being, Yummy King, Star Choice, and Coffee Talk and Hawker Woks. Watching these shows is my ultimate guilty pleasure. I wake up at 6 am, shower as fast as I can, and dry my hair while watching a bunch giddy Singaporean hosts, cornering and relentlessly interviewing hawker diners.

Throughout more than a year of such fascination, I've learned there are three important things you must know: Singaporeans like their noodle SPRINGY, their chicken rice FRAGRANT, and their bak kut teh or soups REDOLENT of chinese herbs. Every hawker center carried a variety of enticing dishes that were rich in heritage and culture. I knew a food trip to Singapore would be the only solution to fight my cravings and the sole chance to finally get a taste of the real thing that looked so darn good in cable. Thankfully, the trip did satisfy me enough. I got to experience the springy, fragrant, and redolent that these hawker fanatics are talking about. We savored char kway teow, bbq sting ray (my favorite), chili crab, roti, curries, hainanese chicken, laksa, and iced kachang to name a few. It's amazing to witness how hawker diners come from all walks of life. From a typical worker to a big shot businessman, the hawker place is a melting pot of people who want to enjoy the comfort of cheap and quality food. Stalls range from Nyonya cooking, to Cantonese, to Indian, to Vegetarian and to Malaysian. I loved the noodles, the spices, the seafood, the no-frills cooking, and the dedication of 3rd-4th generation cooks who's had their hawker stalls established for several decades already. The choices were infinite! That trip officially sealed Singaporean as my new favorite cuisine.

Just when I thought Manila was behind in presenting authentic Singaporean fares, I was wrong! Looking through food blogs like ourawesomeplanet and shootfirsteatlater, Tao Yuan consistently pleased them. In fact, Anton Diaz mentions that 'Tao Yuan is the Best Singaporean Food in Manila as Attested by the Singaporean Embassy'. I couldn't agree more! How can one go wrong with that testimonial? Yet, don't be fooled, since Tao Yuan also serves several Cantonese dishes. Probably even more Chinese dishes then Singaporean! Also, the restaurant has already been receiving high praises from the Chinese community in the country. Hongkong and Singaporean chefs whip up dishes that are true to the original recipes, using only premium ingredients coming from huge fish tanks right by Tao Yuan's doorstep!

* I apologize for the shot. The chicken was that difficult to resist.

Hainanese Chicken Rice (P 880 -whole ; P 450 for 1/2)

Tao Yuan's Hainanese chicken definitely lives up to the hype! This is my first time to experience a Hainanese Chicken that's not paired with a bowl of piping hot broth. Probably because the chicken is already soaked in a light, clean-tasting layer of broth. Restaurants tend to overcook their Hainanese chicken thus losing its juices, making it dry and rubbery. Tao Yuan's is a completely different case. Their Hainanese is succulent, and moist, with it's juices oozing on the lips upon every bite. The fats were kept intact. Extra rice and lots of paper napkins is a must! I wish they served the dipping sauces in larger bowls though considering the large portions of chicken. Good thing it can be refilled as much as one would want! Also, it would be best if complimentary chicken rice is served. That would certainly complete the dish!

Braised Superior Shark's Fin (P 1,088 for a single serving)

This is quality soup at its finest. The brown sauce adds a balanced saltiness to the broth with the top grade shark's fin strands gliding and melting in the mouth. Beansprouts add a crunchy dimension to the dish. Quite costly, but definitely worth trying!

Bak Kut Teh

Ahhh. Bak Kut Teh. The mere sight and smell of bak kut teh easily makes me feel revitalized. Tao Yuan's version of the bak kut teh is quite bland, lacking a tinge of salt, but is still redolent of refreshing Chinese medicinal herbs and spices. The piece of rib added to the soup is generous with its meat, however it does not possess the right amount of fat as the ones I've tried in Singapore. Children may not enjoy its strong, pungent and intense peppery flavors. Bak Kut Teh is an acquired taste that for others, take some time to enjoy.

Fried Spareribs with Garlic (P 288.00)

A pleasant fried dish that isn't as oily as I expected. The spareribs are cooked to achieve utmost crunch. Loads of fried garlic and spicy chili adds kick to this dish, making it stand out from all the other fried spareribs commonly served in Chinese restaurants

Mango Lapu-Lapu (P 1,500.00)

This lapu-lapu took me by surprise. I'm not usually fond of fish drowned in sweet and sour sauce, but this dish converted me into a mango lapu-lapu lover! It's a unique take on the typical deep fried fish as it is smothered with generous slices of ripe mangoes, onions, and red pepper. The unusual combination of flavors and textures elevates the eating experience. The colors are also a wonder to the sight. The fish lays in a layer of sweet chili sauce that adds a bright and delightful tang to the tender fish meat. This Tao Yuan original is a dish you'd surely come back for!

Cereal Prawns (P 150.00 per piece)

Cereal Prawns! Another Singaporean innovation. Who would ever think of mixing cereals with prawns? It's a wonderful blend and play of sweet flavors from different textures of ingredients. The huge, juicy, and lightly battered fried prawns are perfectly matched with the sweet and crunchy corn flakes, making it uniquely delicious! Even the tasty cereal crumbs detached from the prawns were still savored to the very last bit!

Chicken Curry

The curry came last and most of us were incredibly full already, except for myself, as usual! :) The dish exuded bold flavors of turmeric, onion and chili powder. I was satisfied, but not completely. The potatoes were already too soft and the curry was quite dry. Nonetheless, the level of heat was still at par with authentic Indian curries. A dish that definitely called for more rice!

The best way to end the meal: COMPLIMENTARY DESSERTS! :D

Refreshing Melon Sago

Sesame Mochi with Green Jelly

Our ever so attentive waiter who made our Tao Yuan experience more special! :)

What a spread! From the complimentary and unlimited boiled soy peanuts to the free dessert and IMPECCABLE SERVICE, each detail was well thought of! The waiter assigned to our table was well-familiarized with the menu and never failed to meet our needs. As for the food, the dishes certainly did not disappoint. In fact, my grandfather loved it so much, that he just had to bring his friend along the restaurant that same day, for dinner! Tao Yuan is definitely a gem in Malate. Just make sure to set reservations since the place easily gets packed especially on weekends. Just enough proof of how diners can't get enough of Tao Yuan!

Tao Yuan Restaurant
508-512 General Malvar Street

corner A. Mabini Street,

Malate, Manila
Contact Nos: 552-7009 or 526-8858

A Northern Marvel: C' Italian Dining

noreply@blogger.com (Celine Charvet) — Tue, 07 Sep 2010 04:16:00 +0000

One would typically assume that the finest and most exquisite restaurants in the country can be found in Manila. Internationally-trained chefs flock to the nation's capital to please the urban palate. Yet, I was surprised to find out that tucked away in Clark, Pampanga is a restaurant that serves one of best and most authentic Italian fares. An approximate two-hour drive from the city will lead you to this treasured Northern destination of food lovers, C Italian Dining.

Upon stepping into the restaurant, you are welcomed by the genius behind the Italian food masterpieces such as the infamous 'Panizza', Chef Chris Locher. Plates noted by famous personalities such as Martin Nievera, Gloria Arroyo, Dingdong Dantes, Gabby Concepcion, and Predsident Noynoy, hang on cobblestone walls. These are true testaments to the amazing dishes you can expect.

The dining area then transports you into what looks like a medieval tavern accented by chic, black wooden tables and framed paintings. The restaurant also offers al fresco dining, best fit for evening dates and those seeking for a delightful garden ambiance.

The menu is a haven of Italian comfort food that ranges from homemade gnocchi (potato dumplings), risotto, osso buco, roasted lamb, pastas, and crave-worthy panizzas. Reading through the menu made my mouth water and my tummy grumble even more. I knew what was in store for me is divine feast of unpretentious homestyle Italian cooking.

Complimentary Bread with Olive Oil, Pesto and Parmesan Dip

The bread was a beautiful starter. I have a theory that a diner can already determine how great a restaurant is just by the complimentary bread. C Italian is certainly one those who take their bread making seriously. The rye is impeccably moist and chewy inside while hot and crusty on the outside. The light sweetness (what I believe is from molasses/honey) of the bread is perfectly complemented with the dip. It was such a struggle to stop taking another serving!

Fresh Giant Pacific Clams (P 750.00)

Braised with white wine and butter with lemon and fresh parsley

The name of the dish already says it all! These are indeed GIANT clams that are almost as long as my hand. It's every drinkers dream 'pulutan'... only upgraded and made more sophisticated. Each piece is incredibly fresh and succulent. The sweet white wine and butter wonderfully ooze out of the clam upon every bite. The parsley brightens the natural seafood flavor and heightens its freshness. Truly a simple yet comforting taste of the sea.

Penne Roberto (P 590.00)

Gorgonzola cheese, cream, and assorted herbs, chicken fillet, roasted garlic and sun dried tomatoes.

This pasta is a sure crowd-pleaser. It's all the guilty and gooey goodness that you'd want to have in your pasta. The sticky gorgonzola is pungent and sinfully creamy as the taste lingers in the palate. Infused with bold and robust flavors of garlic and cheese, it's heaviness is well-balanced by the light herbs and chicken fillet.

Seafood con Frutti di Mare (P 590.00)

A blend of fresh salmon, mahi-mahi, grouper, prawns, and imported green lip mussels sauteed with light virgin olive oil and pomodoro sauce.

Another potential favorite among those who cannot get enough of their seafood! It's loaded with huge pieces of fresh and chunky salmon, prawns, fish, and mussels. The pomodoro is zesty and seasoned perfectly, accented with just the right amount of saltiness and spice from the olives and herbs.

Panizza Kristina (P 655.00)

Bacon, Ham, Caramelized Onion, Sun Dried Tomatoes, and Mushrooms

This is what put C Italian Dining on the map! This uniquely-rolled pizza has already been imitated by several restaurants including Foccacia and Yellow Cab (Dear Darla pizza). You know you can never go wrong with the original! The Panizza is a thin and crisp pizza dough smothered and layered with a melange of cheeses and a variety of classic Italian toppings. You can choose from names as sophisticated as the Millionario topped with shrimps and infused with white truffle oil. Or you can choose something adventurous like the Jando that has italian salami, toasted garlic, chili flakes and sun dried tomatoes. Here's a step by step guide on savoring the panizza:

1. Do not take the alfalfa sprouts and arugula for granted. They are not garnish. :)

2. Make the fine crust even more delicious by topping it with arugula and sprouts for that fresh, bitter bite. Then roll.

3. Pop into your mouth. And devour :)

Braised Lamb Shank in Rich Red Wine Sauce (P 790.00)
Served over Parmesan Polenta

I am notorious for ordering at least one lamb dish in a restaurant especially if its meat is as delicate as the shank. Among all the lamb shanks I have tried, I must say this tops them all. The meat from C Italian's braised shank is what I like to classify as 'falls-off-the-bone'. Not a trace of game-y flavor lingered in the mouth. The bold and perfectly seasoned red wine sauce was thick and permeated in the huge shank and polenta. A clever substitute to the cliche mashed potato, the creamy and cheesy polenta brought a rich dimension to the dish.

Slow Roasted Lamb in Aromatic Spice Rub (P 890.00)

Served with braised lentils, garlic glazed rapini, and olive oil fried potatoes

The lamb is a simple dish made special by the exceptional cooking techniques of Chef Chris. The lamb boastfully exudes a distinctive roasted flavor, highlighted by thyme and rosemary. I suggest that you eat the lamb with crisp potatoes and the beautiful lentils all together, in one big and delicious bite. A nice mix of tenderness and crunch.

Baked Chilean Sea Bass with Savory Vanilla Butter Sauce (P 1,400.00)

Bedded on bacon, onion roasted potatoes, with sage, and italian broccoli

This dish presents flavor components that I can never forget. It's a beautifully cooked piece of sea bass that melts in the mouth. The sage, the creamy vanilla butter, and the salt bacon surprisingly works wonderfully together. I couldn't help but close my eyes to capture the taste for as long as I could. It was that good

Slow Cooked Smoked Pork Baby Back Ribs (P 690.00)

Served with marinade mustard fruits, boiled cabbage and potatoes

The dish may look effortless but the taste is more complex than it seems. The depth and earthy flavors of the dish comes from the smoked pork. It reminded me of a typical Swiss comfort food of corned beef with simple yet satisfying sidings of boiled potatoes and cabbage. Truly a classic.

Tiramisu (P 180.00)

The perfect way to cap of a glorious Italian feast is a classic tiramisu. I have yet to taste a tiramisu that is as authentic as this (although that of Balducci's comes close). The ladyfinger exudes a strong taste of espresso, layered with authentic, rich mascarpone and dusted with cocoa powder. Heavenly!

Overall, I must say that dining at C Italian is a genuine and unforgettable Italian experience. Definitely a trip worth taking! Each dish tells a story of classic and comforting European favorites, that are passed down from one family generation to another, and thankfully to our county. One can only wish that C Italian's dishes may be at our reach everyday, here in Metro Manila.

C’ Italian Dining
1210 Don Juico Ave,

Clarkview Malabanas
Angeles City
Tel:(045)892-4059
Visit them at their FB fanpage : C' Italian Dining