When I was invited to a dinner at Balkan in Makati, I didn’t know what to expect. I’m geographically challenged and all I knew then was that the Balkans is way up north where it’s very cold and mountainous. It also turns out I was wrong cos it’s not always cold there. Anyway, the fair warning given to me was that there was going to be a lot of meat that night. I love meat (Sorry, Morrissey) and I was ready to feast on it.

Balkan is an offshoot of the hole-in-the-wall Balkan Express in San Juan. Honestly I have never heard of it before that night but it seemed popular among the other bloggers who were present. Both are owned by Marko Batricevic who used to play for DLSU’s basketball team…which I didn’t know since I do not watch UAAP or basketball games. This bit of information is irrelevant but Marko is a heartthrob so even if you don’t like meat, you might want to drop by just to see him.

So what exactly is Yugoslavian food? Well, I still have a vague idea about it but it’s generally a combination of Mediterranean cuisine and…and…meat. Don’t ask me about it anymore! Food is carefully prepared and cooked in Balkan so the Greek Orthodocs and other strict religious types who frequent the place will have worry-free eating.

Cevapacici Platter

Cevapacici Platter (P200) is Balkan’s signature Serbian sausage made from ground beef. This is one of their most popular dishes and I have to agree with the populace because I found it tender, flavorful and just slightly spicy.

Stuffed Pljeskavica

Stuffed Pljeskavica (P320) is meat stuffed with mozzarella. It may be served with rice or fries. I should have taken a photo of the cheese inside. This dish is definitely not for the lactose intolerant.

Batak

Batak (P290) is boneless chicken thigh topped with melted mozzarella. Technically it was still meat but it served as a break from red meat for me that night.

Jagnjetina

Jagnjetina (P700) is the house specialty. It is imported lamb which is very tender. I’m not much for lambs so this is just okay for me.

Butkice

Butkice (P650) is tasty pork knuckles served with baked potatoes. This is one of my favorites because of the sweetish flavor and I’m partial to pork knuckles.

I forgot what this is called...so I'm calling it the token veggies

This red pepper appetizer (?) isn’t in the menu but I shall call it the restaurant’s token vegetable which is a rarity.

Pljeskavica

Pljeskavica (P200) is a mouth-watering burger. It’s spiced ground beef stuffed with cheese and token veggies. The bun is homemade and fresh, so very worth your P200.

Goulash

You’ve probably read about Goulash (P80) in literature well here is the real thing you can get to try. If you don’t know what it is, it’s tomato-ey beef stew perfect for cold nights so that means not for this season.

Sarma

This odd-looking food is called Sarma (P260) which is pickled cabbage rolls stuffed with beef, rice, and spices. With a side of mashed potatoes. I was very surprised at how good this is. I mean PICKLED CABBAGE ROLLS? PICKLED. CABBAGE. How can that possibly be delicious but it was. All thanks to the beef and other goodies inside it.

Sopska

Sopska (P200) is their version of salad. The white shredded stuff in the photo is all feta cheese but don’t be mistaken. There are vegetables at the bottom.

Crepes with Nutella

Crepes with jam

Their Traditional Serbian Crepes (P120) are a bit different from the crepes we know. They’re more spongy and chewy than the usual but they’re still good dessert.

You see how much meat we ate that night? Balkan is a place to visit if you want something new and different. You have been warned about the amount of meat here so vegetarians, vegans, and raw meat fanatics (does this even exist?!), do not go here. However if you are like me, pretty much a carnivore who loves Morrissey but doesn’t listen to his message that meat is murder, GO HERE and eat up!

Balkan Yugoslavian Home Cooking
GF Maripola Bldg
109 Perea St., Legaspi Village, Makati

© Dementia Foodista

Every Tuesday night until July 24, 2012 prepare your appetite for Papa John’s Tuesday Unli Pizza! I went with some friends last week and even though we waited for hours, it was worth it because I love their pizza. The unli pizza comes with Papa John’s famous garlic butter dipping sauce. YUM! There are four flavors to choose from during the deal: Pepperoni, Hawaiian, Garden Special and the featured pizza for the week. This promo is available in all Papa John’s branches.

this turns into a night club after dinner

a brick tavern

A couple of weeks ago, Spanky Enriquez invited me to a bloggers VIP night at Relik Tapas Bar and Lounge. I’ve never been there but my sister hangs out there with her friends and/or boyfriend sometimes so I accepted the invite out of curiosity. I came early because I had to drop off my mom at a meeting in the Fort area. When I arrived at the VIP room, only Spanky was there and we chatted until more guests arrived. I browsed the menu and decided to order the Roasted Bone Marrow (290) for myself.

Roasted Bone Marrow

The Roasted Bone Marrow is topped with gremolata and served with caramelized onions and toasted baguette. The marrow itself is herbed and slightly toasted. It’s good with the rock salt and caramelized onion and baguette. I invited the other bloggers to taste it and they seem to like it too.

Relik brought out a number of food to try: Tasting Board, Baked Australian Brie, Quesadillas, Potato Chips with Truffle Oil, Chorizig, Deep Fried Manchego Cheese, Relik’s Mixed Paella, Mussels and Chorizo, Mother Ann’s Braised Ox Tail, Benny’s Certified Angus Rib Eye Steak (300g) and Vanilla & Amaretto Panacotta.

Tasting Board

Tasting Board (P490) comes with 15 months Jamon Serrano sliced so thin, boneless “Diego Martin”, Chorizo Pamplona “Casedemont,” stuffed “Serpis” Spanish olives, 6 months Manchego “Artequeso, and toasted baguette. The meats are imported from Spain and the manchego is shipped from Davao. This makes for a great appetizer or if you’re at Reliks to drink, this makes for a great “pulutan.”

Baked Australian Brie

The Baked Australian Brie (P530) is my favorite. It is a creamy Yarra Valley Brie wrapped in jamon and lightly glazed with honey. From the description alone, you can probably imagine all kinds of flavors a bite of this will bring you. The brie alone is divine but add jamon and I felt like I was in heaven. We finished this in a blink of an eye.

Quesadillas

Quesadillas (P300) comes in three variants: Garlic Shrimp, Pulled Pork, and BBQ Chicken. It is served with tomato salsa and guacamola.  If I am not mistaken, the one served to us was garlic shrimp. It was really delicious but I was only able to eat one. I wanted more I can’t be greedy.

Potato Chips with Truffle Oil

I couldn’t find the Potato Chips with Truffle Oil in the menu. I think this was made specially for us. Truffle oil makes everything taste better!

Chorizig

The Chorizig (P295) is a crowd favorite. It is Relik’s version of sisig but instead of pork innards, they used crispy chorizo bits. It is one of my favorites as well.

Deep Friend Manchego Cheese

Deep Fried Manchego Cheese (P300) is served cubed and coated in Panko bread crumbs. It is lightly coated in honey and cayenne pepper. The gooey cheese is delightful and is one of my favorites as well.

Relik's Mixed Paella

Relik’s Mixed Paella (P820) is good for 8 to 10 people. It was moist, juicy, and tasty. The seafood and vegetables were fresh and the eggs were perfectly cooked. This is how paella is done!

Mussels and Chorizo

Mussels and Chorizo (P330) is New Zealand green mussels sautéed in garlic cream and Spanish chorizo. I’m not a big fan or mussels so this is just so-so for me.

Mother Ann's Braised Ox Tail

Mother Ann’s Braised Ox Tail (P450) is a home runner! It is slow braised Australian ox tails served with pomme purée and buttered carrots. The ox tail is very tender and the sauce is unforgettable.

Benny's Certified Angus Rib Eye (300g)

Benny’s Certified Angus Rib Eye (P1,150) is how I want my steak down. The rubbing is simple, just pepper and salt. The burnt butter sauce makes this steak a killer. A definite favorite of mine.

Vanilla & Amaretto Panacotta

Lastly, we had a Vanilla & Amaretto Panacotta (P160) for dessert. It was a joy eating this. It wasn’t too sweet, it was just right. Plus there were vanilla seeds in the panacotta so we knew Relik uses the finest ingredients.

All of us were so full after trying all Relik brought out. I stayed there with some bloggers and chatted the night away. It was really fun. Good food, good company, good conversation – what more could I ask for?

My sister hasn’t tried the food there. I hope that if she reads this, she’ll actually order something the next time she’s at Relik. I will definitely go back, probably to have lunch there or a dinner with friends. I just hope it’s not too crowded because I hate crowds.

Relik Tapas Bar and Lounge
2F Commercenter Building
31st Ave cor. 4th St.
Bonifacio Global City
6248251

I recently tried Yabu House of Katsu in Megamall Atrium after reading about the restaurant in other food blogs. The place was packed even on a weekday but I was alone so I was able to get a table fast. I decided to get a Tonkatsu Set which came with Japanese rice, miso soup, Japanese pickles, unlimited cabbage with gomatake (sesame dressing) and a small bowl of fruit. When ordering, you have to choose the kind of meat and its size. They have imported “Kurobuta” pork and local ones which are always delivered fresh, never frozen, or so their menu says. The local pork has 2 variants: Rosu which has fat and Hire which is lean. Of course I chose Rosu because I like to live dangerously As for size, there’s 180g, 120g, and 90grams. My Tonkatsu Set is a 180g Rosu which costs P365 (+12% VAT & Service Charge).

roasted sesame

I like the fact that patrons have to grind the roasted sesame seeds. It’s very interactive and the smell of crushed sesame seeds can work up an appetite.

Rosu Katsu Set

Did I like it? Yes I did. It was crunchy and meaty as it should be. The pork is fresh and soft. The batter is okay. The salad is satisfactory. However, I don’t understand why the restaurateurs said that the katsu melts in your mouth. How could breaded pork melt in ones’ mouth? I’d understand if it’s not breaded…maybe I’m just being too literal but I still disagree with their claim. There is also a slight aftertaste. A metallic aftertaste at that. I don’t know if it’s because of the oil or the pork but it makes the dining experience a bit unpleasant.

The redeeming factor is the Himalayan Pink Salt. I love rock salt and I sprinkled the pink Himalayan salt abundantly all over my katsu.

Will I eat there again? Yes, I will if it isn’t crowded.

Yabu House of Katsu
2/F Mega Atrium
SM Megamall
5763900

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Brasserie Cicou

I posted earlier that we toured Istituto Culinario but I failed to mention that just right beside the school is Brasserie Cicou, a restaurant owned by institute partner Cyrille Soenen. Monsieur Soenen worked for years in the kitchens of Hotel Ritz in Paris, Duc D’Enghien, Le Drouant, and many more Michelin-rated restaurants before moving to the Philippines to be with his wife. He opened Restaurant Cicou in Hotel Celeste, Makati but it closed late last year. Brasserie Cicou is a resurrection but with a more French provincial, homey slant.

an intern preparing desserts

guests enjoying the pates at the charcuterie station

with fellow blogger Brian Ong

We went to Brasserie Cicou right after the school tour for degustation and I found almost everything served that night exquisite. My favorites were the egg cocotte with squash foam, cromesquis of sea urchin, chorizo de palmito, pork head pate, pork knuckles terrine, onglet poeler and pork rillette. I immediately sent an SMS to my foodie friend Eloisa and told her about the food I was eating and how toe-curling good they are. Since she trusts my recommendations, she immediately agreed that we must come there and dine as soon as possible. My friends and I are like that, we talk about our next meal when we haven’t even finished our current meal. Oh foodies!

Ambiance, Design & Space

Wednesday, I called Brasserie Cicou to make a reservation for Friday night. When Friday came though, we didn’t have to reserve since the restaurant was half empty. I think Filipinos generally avoid French food, thinking it’s too sophisticated or expensive. I have to admit some French restaurants give off that aura but Brasserie Cicou is not too expensive. The lay-out and decorations are simple and homey, not snooty at all.

religious frescoes adorn the wall. it's kind of a turn off but Syrille has to keep it. It's one of the conditions of the Dr. Preciosa Soliven, the owner of the space.

Brasserie Cicou is big. I think it can sit 50 people comfortably. Furniture is wooden and rustic. Lamps are scattered all throughout the restaurant and the lights can be dimmed to fit whatever occasion.

lovely lamps

Rating: 3.5 out of 5 stars

Service

The staff are very attentive and they know everything the restaurant has to offer. Their pronunciation of the different French cuisine is precise. They also know how to pair wine with our orders.

Rating: 5 out of 5 stars

Food and Price

So there we were on a Friday night. We took Lorelene, another friend, with us. I was saddened to learn that most of the food during the degustation were especially created for the event and I couldn’t order them that night. The food we got more than made up for this though. We decided to just try their tapas because we couldn’t decide on our main course. We will save it for our next excursion.

L'Assiette de Pates

L’Assiette de Pates (P310) is their pate sampler. It consists of Pork Rillettes, Pate en Croute and Pork Head. It comes with fresh baby pickles and mustard. We loved all the pates in this platter. My favorite is the sinful Pork Head because of the big chunks of fat.

Arlettes of Chorizo

Arlettes of Chorizo (P190) are toasted bread topped with chorizo bits. It was crisp, light and simple but still flavorful. This is a good appetizer because it won’t dampen your appetite.

Merguez Sausage on Toasted Baguette

Merquez Sausage on Toasted Baguette (P190) is an explosion of flavors one you pop one in your mouth. This mixture of lamb, beef, and spices is so perfect with the Cabernet Sauvignon we had.

Three Cheeses Egg Cocotte

Egg Cocotte with Three Cheeses (P200) is one of my favorites. This dish served in a ramekin is oh so creamy and delectable. It is heavy on the stomach but that’s good. The three cheeses didn’t overpower the taste of the egg so the way it was cooked was perfect.

Marinated Sardines and Herbed Goat Cheese in Toasted Baguette

The Marinated Sardines and Herbed Goat Cheese in Toasted Baguette (P190) was a wrong choice. It didn’t go very well with our other choices but on its own, it would have been good. The sardines completely washed out the taste of of our other food.

Blood Sausage with Mashed Potato and Caramelized Apple

Blood Sausage with Mashed Potato and Caramelized Apple wasn’t in the menu but they always serve this according to the waiter. I was looking for blood sausage that’s why we got this. This is hands down the best food we ate that night. The blood sausage is so earthy. Try eating this in different ways: blood sausage and mashed only, blood sausage and mashed with rock salt, blood sausage and mashed and the caramelized apple…so many combinations possible and all different results! You’ll think you’re eating different kinds of food when in fact it’s just one dish. I will definitely order this again on my next visit because it made Eloisa and I cry. It was that good.

Kouing-Aman

To top the night off, we had Kouing-Aman (P280) for dessert. I wanted to share with Eloisa but she was being greedy and wanted one all to herself. Kouing-Aman is a decadent dessert made of caramelized laminated sweet dough and is served with salted caramel ice cream. It is very rich, it melts in your mouth, and the salted caramel dough and ice cream are sublime. I was able to finish mine fast but Eloisa only finished half of hers because it is very rich. See, Eloisa, I told you we should have shared.

Rating: 5 out of 5 stars

I highly recommend that you try Brasserie Cicou even once. Try French provincial comfort food at its finest. It will be an unforgettable culinary experience and it will be better if you share the experience with friends.

Overall Rating: 4.5 out of 5 stars

Brasserie Cicou
57 Annapolis St.
Greenhills, San Juan
6619200

The winner of my Maya Kitchen Journal Giveaway is Mayla Lagrimas! Congratulations! Please reply to the email I sent you so I’ll know where to ship it. I want to thank everyone who joined this giveaway. I hope you guys will continue to support Dementia Foodista.

If you want your own copy of The Maya Kitchen Journal for Cooks and Foodies, it’s available nationwide in National Bookstore, Powerbooks and Bestsellers branches. For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com. You may also visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F  Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108.

I got this press release from The Maya Kitchen and thought some of you might be interested.

On March 3, Saturday, 1-6pm at The Maya Kitchen, Heritage Hotel Manila Executive Chef Alex Chong brings you on an Asian Culinary Journey as he demonstrates well-loved regional cuisine like Hainanese Chicken Rice and Laksa plus Grilled Prawns with Healthy Coriander Curry Sauce and Carabao Mango Mint Salad along with Nyonya Chicken Soup and Pork Dumpling and popular Malaysian dessert Onde Onde.
Heritage Hotel Manila is part of the Milleneum Hotels and Resorts Group and is one of the few places in Metro Manila that offers Halal certified cuisine.
The Maya Kitchen also has the following One-Day Lifestyle Courses: Restaurant Best Sellers Lenten Dishes, March 10, Saturday, 9am-1pm; Homemade Sausages, March 17, Saturday, 9am-1pm; Nego Kakanin, March 17, Saturday, 2-6pm; Sugar Free Desserts, March 24, Saturday, 1:30-5:30pm; and International Breads Workshop March 31, Saturday, 9am-3pm.
Certificate courses with hands-on are now offered both on weekdays (Tuesday-Friday) and weekends (Saturday) with the following schedules: Advanced Pastry Class, February 29, March 1 and 2, 9am-3pm; Basic Culinary, weekdays, March 6-9 and March 20-23, 9am-3pm; and weekends, March 3, 10, 17, 24, 8:30am-1:30pm; Fundamentals of Bakery Production, weekdays, March 13-16 and March 27-30, 9am-2pm and weekends, March 3, 10, 17 and 24, 2-6pm; Basic Cake Decorating March 30-31, 9am-4pm.
Enroll now and get early bird discounts for the upcoming Junior Culinary and Teen Workshops scheduled on April 10-13 and May 8-11 and April 17-20 and May15-18.
For more information on other courses offerings, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com   or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F  Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108.

Seldom do I come across a dessert which stops me. The Queso de Bola Cheesecake by Indulgence By Irene did and I can’t get enough of it. The delectable cake is rich and creamy with a consistency similar to Sara Lee Cheesecakes. The Queso de Bola plays in the background, not overpowering the cream cheese and graham. I was expecting it to be pungent but it’s not. You can still get a whiff of the Queso de Bola but it’s pleasant. I made my mom and my sister try it and all of us are now fans of this cake. I’ll surely order a big one when I come back from Bacolod. 4 1/2″ costs P200 and 9″ costs P900.

Indulgence By Irene
0922-8303900/0917-6225800

Last week, my Aunt Amor celebrated her birthday and she treated us to a dinner at Ginzadon in Resorts World Manila. It is a smallish but busy Japanese-Korean restaurant. I noticed that a lot of Koreans and Japanese nationals eating so that’s a really good sign.

Ambiance, Design & Space

the sushi bar(s). Ignore my cousin

Japanese design

The earthy colors dominate the color scheme highlighted by vibrant red. Japanese minimalism in design, there are a lot of curves and lines incorporated in the fixtures, walls, ceiling, flooring and even the utensils. Ginzadon could have used narrower tables because their current ones obstructed foot traffic in almost all sides. The chairs were very comfortable but too big and heavy in my opinion. The dim lighting design makes for good ambiance for dates but not much for family gatherings.

Rating: 3 out of 5 stars

Service

Perhaps there were too many of us at the restaurant but service that night was slow and the staff seemed distracted and confused. I had to repeat my requests several times and some were left unheard. The wait seemed knowledgeable about the food though.

Rating: 2 out of 5 stars

Food and Price

House tea was always hot and abundant

complimentary appetizers

assorted sushi

Canadian Maki

Yaki Soba

Gal Bi Jim

Ebi Tempura

Unfortunately, I don’t have the prices but I expect it’s above average since it’s in Maxims Hotel/Resorts World. The seafood were very fresh and of high quality. I particularly loved their uni and madako sushi. The Canadian Maki was also good and California Maki with Tuna (I forgot to take a photo). Their tempura is ordinary but I don’t expect much from tempura anyway. My companions loved the Yaki Soba but it was just okay for me. My sister and I’s favorite was the Gal Bi Jim which was very tender, mildly sweet, and had some fat. For dessert, we had green tea ice cream (no photo again) which was creamy and invigorating.

Rating: 3.5 out of 5 stars

Just to recap. Ginzadon is far from being my favorite Japanese-Korean restaurant but they serve quality food. Koreans, Japanese, and Chinese seem to frequent the place. The restaurant can be crowded because of the size of the furniture. I will suggest this to those who are on a date.

Overall Rating: 2.83 out of 5 stars

Ginzadon
2F Maxims Hotel
Resorts World Manila
Pasay City

Last week was the formal launching of Istituto Culinario, the Philippines’ newest, most innovative culinary institution. It is an offshoot of the country’s first specialized school for culinary arts, the O.B. Montessori College Culinary Institute which was established back in 1995. I got to tour Istituto Culinario that day and I am impressed with the facilities and their roster of Chef-instructors. They are:

• Program Head Chef Chris Bautista – a former Chairperson of Culinary Arts of Lyceum of the Philippines. He is a graduate of the Center for Culinary Arts, Manila and his career took him to the Mexican Embassy in Seoul, Korea where he became the personal chef to the ambassador. He is the managing partner of Jalapeno Cantina Mexicana in Ortigas.
• Chef Jerome Valencia – he trained under three British chefs in Australia and eventually became the Sous Chef of Uva restaurant in Greenbelt. He was part of the team that created the menu for Republiq and currently, he is a partner at Canteen which he co-owns with Chef Fern Aracama.
• Chef JA Ventura – he worked as an Executive Chef for the Red Crab Group of Restaurants and was the former Culinary Programs Director of Academy for International Culinary Arts. He currently works as an advisory chef consultant for San Miguel-Purefoods Corporation.
• Chef Ching Yoingco – is one of the most highly regarded Culinary Team coaches in the country, bringing home medals from international competitions in Hong Kong and Singapore.
• Chef JP Anglo – he studied at Le Cordon Bleu in Sydney and is the Chef Patron of Bacolod’s famous Asian-Chinese restaurant Mushu. He was one of the chef judges at the recently concluded ABS-CBN reality cooking show Junior Master Chef.
• International Consultant Chef James Antolin – he began his career in the US where he gained experience at Patina on Melrose and the Four Seasons Hotel in Newport Beach, California. He is the former Academic Program Manager of the Center for Culinary Arts (CCA) Manila and Institute of Culinary Arts and Food Service. He is currently the vice president of the Pastry Alliance of the Philippines and the competition director of major culinary competitions in the country such as the Philippines Culinary Cup.
• Primary Industry Partner Chef Cyrille Soenen – he began his career as an apprentice chef for Hotel Ritz, Paris. Locally, he gained popularity during his tenure at Hotel Intercontinental’s Prince Albert and his own Restaurant Cicou. He is the Chef Owner of Brasserie Cicou.

We were greeted at the main lobby

The institute at the heart of Greenhills Shopping Center features a vast library, 4 lecture rooms with complete A/V equipment, Demo Laboratory with state-of-the-art Rational Cooking Center and broadcast quality cameras, 4 world-class standard kitchen laboratories and a sous vide machine.

The newest books and periodicals acquired by the library

the library has online access

extensive collection of books for reference and inspiration

one of the sound proof lecture rooms

one of the kitchen laboratories. It also has a Rational oven

The students demoed to us what they learned that morning, spinach ravioli. It was really yummy!

stretching the dough

cut the dough into strips

boiled ravioli

Chef James Antolin greeted as at the Demo Lab and pointed out the features of the room. He proudly showcased the Rational Cooking Center which is so high-tech!

Chef James Antolin at the Demo Laboratory

Rational Cooking Center on the left side

Istituto Culinario offers two long-term courses: Culinary Arts and Food Service Management (2-Year Diploma Program) and Bachelor of Science in Food Management, Major in Food Service (4-Year Bachelor’s Degree Program). The 2-year program provides students with key culinary techniques, essential kitchen skills, and a comprehensive introduction to the cuisines of the world. The course culminates with an intensive 1,000 hour apprenticeship in a professional restaurant/hotel kitchen. After this, the student has the option to continue to the Bachelor’s Degree Program or start their career.  The laddered Bachelor of Science Program has been rigorously designed to provide all the important concepts and disciplines for a successful professional career in the international culinary industry. Key principles of entrepreneurial marketing are integrated into the program’s advanced food management studies.

Istituto also offers short courses from time to time. I want to take at least one but our kitchen at home doesn’t inspire me to cook.

click to enlarge

After the short school tour, we had degustation at Brasserie Cicou. I’m not happy with the photos I took there but I absolutely loved the food. I’m coming back there tomorrow night to dine with some girl friends. Hopefully I’ll take better photos.

Istituto Culinario
57 Annapolis St., Greenhills
San Juan, Metro Manila
Tel. nos. 7229720 locals 234/269 or direct line 7239064
http://www.istitutoculinario.ph

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