Veal Chops

I remember passing by Reposo many years ago on the way to Saint Andrew’s Church along Kalayaan and the Makati municipio farther down the road, driving past a row of restaurants and establishments that include the familiar white structure that is Budji Layug’s shop.  Fastforward to the present: the street is now called Nicanor Garcia, Budji now shares billing with Royal Pineda and there are newer shops and offices along the row but a lot of the restaurants have either moved or are now gone.  One of the holdovers has a familiar name but the façade looks new to my eyes.

L'Incontro Interiors

L’Incontro used to be housed in a wood structure with a prominent al fresco area adorned with whimsical accents.  Getting an invite in the mail from L’Incontro, I stumble onto a white structure that’s undeniably more conducive to formal dining.  The place has a new owner, a new look as well as a new outlook but according to Tina Pamintuan, the affable chef who took over the reins from the previous Italian owner, Gino Martinel, L’Incontro is now a decade old.  In restaurant years, a decade can be more like 50 years as the increasingly fickle tastes of diners and the widening array of choices often make restaurants an “open this year, close next year” business.  10 years of staying in the business is certainly no mean feat.

Changing hands is also a defining moment for this Italian restaurant.  Will the changes disappoint loyal diners?  On the other hand, will keeping the all-time favorites drive away the new ones?  Only a taste test can provide the clues and your Happyfoodies are only too happy to oblige.

Preparing the Risotto Flambee

Lagal[og] says: I can’t exactly recall my previous dining experience at L’Incontro as it was a business meal ages ago.  All I can remember was the whimsical décor which is a contrast to the spacious, air conditioned dining area at present.  Tina says it was inspired by an Italian farmhouse.  I like the relaxed ambiance along with the minimalist furnishings and the chandelier made from intertwining tree branches.

Ironwulf says: “It’s an Italian farmhouse” Tina says.  Well, if farmhouses look like this I would like to live in one. But definitely from movies I’ve seen, the visible beam supports of the high ceiling do evoke that farm house feel.  At eye level, one can see the elegant furnishing complemented by the warm and soft lighting. I like the cool temperature and I must commend on the choice of music too which ranges from chill-out lounge to Dirty Vegas.

Crème di Squash e Burro

Lagal[og] says: It’s easy to get lost when you partake of a nine course menu but I must say that even if I interchanged the order of the Aperitif and Antipasto, the Crème di Squash e Burro (Squash Soup) was a good way to get started.  The soup was full-bodied with a smooth texture and served with the light and sparkling Zonin Prosecco.

Rissoto Flambee

Ironwulf says: It was entertaining to watch how the Rissoto Flambee was done over the large Parmeggiano-Reggano Cheese wheel. It was much more a delight to taste the thick rice grains smothered with the rich cheesy flavor, a nice fruity sourness added by the sun dried tomatoes and the pleasurable mix of light minty flavor lent by a few bits of fresh sage.

Crespella ata Funghi en Tartufo

Lagal[og] says: For our starters, we had the Crespella ata Funghi en Tartufo (Crepe of Funghi Porcini Mushroom), a medley of crepe with ham and cheese with a light, creamy truffle sauce.  It came with the Camelot Chardonnay which really complemented the sauce as well as the light saltiness of the ham.

Veal Chops

Ironwulf says: With a natural liking for mushroom dishes, it was easy to like the Crespella ata Funghi en Tartufo. The crepe has that soft yet light explosion of flavors I enjoyed with every bite.  But for me, the Veal Chops stole the show with its tastefully grilled yet tender slices of red meat. I could distinctly taste the spices which give it flavor. It’s also worth mentioning that the potato side dish was also very good.

L'Incontro Salmon with Spinach

Lagal[og] says: For our Secondi, we had the Veal Chop served on a chopping board lavished with crispy whole potatoes.  The veal was, as expected, very tender and cooked just right; the real pleasant surprise was the Contorno of herbed Rosemary potatoes which were crispy and flavorful but not oily at all.  The matching red wine, Pinot Noir Estancia Monterrey County, provided a crisp counterpoint to the red meat.  I almost ignored the accompanying Onion Gratin as I like eating my meat dishes sans any sauce but I was glad I tasted it as the caramelized onion was superb.

Panna cotta

Ironwulf says: The Salmon with Mashed Potatoes was real flaky. I like the spinach flavor of the full-bodied mashed potatoes. And not to forget, its buttery creaminess.

Lagal[og] says: Full or not, we had to cap our lunch with dessert and with the Formaggio e Fruitta (Four Kinds of Cheeses and Fruits) which gave us plenty of tasty cheeses and sweet treats to choose from.  I gravitated towards the White Cheesecake more than the Blanco Chocolate, Tiramisu and Panacotta, the subtle saltiness melding well with the fruit wine that was served with the dessert.  I must say that all that wine this early in the day was going to my head so the espresso that came with the Amaretto-laced Affogato was really welcome.

White Chocolate Cheesecake

Ironwulf says: It was pure eye candy seeing different types of desserts served on a marble slab.  The Panacotta was really soft and instantly melts in your mouth. The different types of cheese also have interesting flavors from the strong sourness to the  natural cheese goodness sans the sweetness.  My favorite among the sweet treats was the White Chocolate Cheesecake; it has the right sweetness, flavor and texture that I really enjoyed.

Affogato

L’Incontro
207 Nicanor Garcia St., Makati City
Tel. 899.0635 • email: Lincontromanila@gmail.com

Roasted Crispy Skin of Suckling Pig on Crepe

Just hearing the name of this widely cultivated flower calls to mind adjectives like exquisite, delicate and versatile. It is a flower of many attributes beyond its beautiful form.  To have a restaurant bearing its name means having big shoes to fill. Good thing that Jasmine Restaurant found at New World Hotel lived up to its name, serving some of the finest Cantonese Cuisine in the metro.

Jasmine Restaurant Interiors

The interior is very Chinese with its choice of red and gold as well as Oriental architecture. The large tables evenly spaced apart, high ceiling and bright lighting made me feel comfortable inside. The dining ware is also very elegant.

Black Truffles Pan-fried Foie Gras wit XO Sauce

The arrival of the Black Truffles Pan-Fried Foie Gras with XO Sauce made me cringe since I both like and hate this dish. I love its creaminess but I can’t somehow stand how ducks are treated to prepare this fare.  The elegantly plated dish was yearning for a bit more oomph. It was mildly flavored and I think I’ve tasted better ones. But the truffles and XO Sauce on the plate yielded interesting flavors. I leaned towards the chili nuances of the sauce.

Roasted Crispy Skin of Suckling Pig (P990+)

I was surprised to see a large plate serving of the Roasted Crispy Skin of Suckling Pig on Crepe. They were neatly cut into rectangular bite sized servings. Now this one delivered a delightful crunch with skin so crispy and flavorful, it can stand alone without any sauce. It’s definitely one of the tastiest suckling pigs I’ve ever had.  No surprise, it was an instant favorite on the table.

Flower Mushroom Soup with Fish Maw (P660)

The wonderful aroma of Double Boiled Flower Mushroom Soup with Supreme Fish Maw (fish bladder) rose up from the soup as I opened the lid of the bowl. The broth was really flavorful yet light in consistency. The maw was soft and easy to chew on.

Live Boston Lobster wok-fried with Cheese and E-Fu Noodles

I really like how they served the huge Live Boston Lobster Wok-fried with Cheese and E-Fu Noodles. The lobster shells were again cut evenly into squares along with the meat which made partaking of the goodies less of a struggle. The lobster meat was really creamy and delicious, making it very ideal to pair with the firm noodles.

Shredded Beef Tenderloin (P825+)

Another standout favorite for me was the Wok-Fried Shredded Beef Tenderloin with Scallions in Port Wine Sauce. It must be the tenderest beef I’ve ever tasted. Its consistency is already bordering on the texture of tofu but it’s unquestionably cow meat with its juicy beef flavor.

Stewed Rice with Assorted Meat and Abalone Sauce (P140+)

On the side was the elegantly presented Stewed Rice with Assorted Meat and Abalone Sauce wrapped in Lotus Leaf. I only had a couple of spoonfuls since I’m already starting to get full but I thought it was really good. I chewed on a few vegetables from the Lotus Root with Celery and mixed vegetables just to freshen up my palate and found the natural crunch of the greens quite good.

Sea Mantis "Harbor Style" (P280/100g)

I immediately caught sight of the Wok-Fried Sea Mantis “Harbor Style” loaded with Dried Chili, Black Beans and Crispy Garlic on Top. I was a bit excited to try it since it reminded me of some of my favorite Szechuan dishes while I was in Chengdu which were loaded with chili. I took a piece and wondered if I should eat the skin as well. I removed the head and chewed through the crispy skin. It was milder than I expected but it was a nice tummy filler.

Chilled Orange Jelly (P300+)

For dessert, I thought the Chilled Orange Jelly served in Whole Orange was something I was able to try before in Unit 8 Café but it was totally different on the inside. Here at Jasmine, they packed the inside with a rich concentrate of oranges. I heard they packed in six oranges per serving and done this without actually using jelly. It was a real surprise and I enjoyed it so much. It’s so fruity and refreshing that I would certainly visit Jasmine for this dessert alone.

Glutinous Dumpling (P160 per order of 2pcs)

The last dessert served was Glutinous Dumpling stuffed with Chocolate and Tossed with Fine Peanuts. It looks so nice seeing it on the plate. It was a bit heavy but the chocolate filling was very rich. If my tummy were not as filled, I would have eaten more.

Jasmine Restaurant
2 Level New World Hotel, Esperanza St. cor. Makati Ave.
Makati City, Metro ManilaPhilippines
(02) 811-6888 loc. 3338

Prawn with Cheese Cocktail

There are Portuguese Restaurants, and there are Portuguese Restaurants with style. And the latter is where I would put this small homey restaurant called Antonio Restaurante at Taipa Island’s Old Quarters, owned by Macau celebrity chef, Antonio Coelho. We tagged along with him that morning while he bought the ingredients he will use for the dishes he will serve that evening.

Pata Negra (MOP 255)

The place feels like I’m dining as a special guest in someone’s Portuguese home. Antonio’s name can be found elegantly embossed on the napkins and dinner ware. Everything here is very personal — even Antonio takes time off from kitchen chores to join the customers’ tables for conversation. He also cooks some of the meal near the tables so the guest could see what’s cooking. Dining here is more than just about eating as Antonio Coelho puts up a show. As a vivid example, every diner’s sure to watch riveted to his seat as he opens a wine bottle with a samurai sword.

Seafood Rice (MOP 400)

And talk about the food.  There’s the delicious smoky flavored Pata Negra Hams served as starters. It was thinly sliced and very tasty. Then came our first dish, the Prawn with Cheese Cocktail. I thought that the prawn sitting on cheese looked unconventional. This is not really part of the regular menu which Chef Antonio does from time to time. But having tasted it, I was delighted by the creamy flavor and hint of spiciness infused by the imported “cow” cheese.  Mango strips added a playful fruitiness in the mix.

Black Pork Fillet (MOP 170)

Then came Antonio’s version of Seafood Rice, served on a beautiful ceramic plate. The quite sticky rice had lots of seafood ingredients swimming in the mix, even clams with their shells intact. I thought it was good but I have to go with Ristorante Litoral’s version on this one.

Cream Brulee

The real hit for the evening was the Black Pork Fillet. I enjoyed the smoky barbecue flavor which I found just right, maybe owing to the way it was char-grilled.  The meat was really flavorful and juicy. The fried potatoes that came with it were really tasty.

A number of desserts were served, from special breads and cakes, but of course Chef Antonio’s Cream Brulee was really the most satisfying standout. A perfect way to end an entertaining meal.

Antonio Restaurante
Rua dos Negociantes No.3, Taipa
+853 2899 9998
Lunch: 12:00-15:00 Dinner: 18:00-23:00 weekdays Weekends: 12:00-23:00

Macanese Seafood Rice

“This is where we take our special guests” Joao tells us. Of course we felt honored hearing that statement. If one wants to treat guests to try great-tasting Macanese food, Ristorante Litoral would be the best place to go. Chinese influences may have a big part in Macau cuisine being close to the country, but being under Portuguese rule for years, it’s inevitable not to fuse the better of two influences into one distinct cuisine – Macanese. It’s Portuguese Cuisine using the best of the local ingredients found in Macau.

Chamussa (MOP 80)

We were led to a private dining area inside the restaurant. The interiors may probably be what one may see inside a Portuguese establishment in Portugal, warm and inviting. On our table, we were served a bread basket. The bread was warm with a thin, crisp outer layer that crumbled effortlessly as I broke it in two. The smell of freshly-baked bread wafted through the air. I took a bite and found the inside soft and really good. And this was just the start.

Vinagrete Squid (MOP 80)

The Chamussa (Curry Beef Cakes) were among the starters served. I enjoyed its beefy flavor with a hint of spiciness from the curry sauce. Then there’s Croquette de Carne (Meat Rolls) which was good but not a standout.

African Chicken (MOP 180)

The Vinagrete de Lulas (Squid in Vinegar) has an interesting light flavor and texture. The Pipis A Litoral (Chicken Giblets) reminds me a lot of our local menudo but this one is a stew of chicken giblets. The stew was good but I don’t eat that much internal organs so I passed on this one after the first tasting.

Baked Fish (MOP 148)

Then, the main entrees came in. The Galinha Africana (African Chicken) was a favorite on the table with its spicy skin and flavorful roasted meat. The Baked Fish wrapped in foil was okay.

Curry Shrimp with Crab Meat (MOP 158)

Another favorite was the Curry Shrimp with Crab Meat, it’s too bad it was served in a small bowl as I liked the light but flavorful dish. The said dish is especially good when paired with the Macanese Seafood Rice, but it’s so good that it can stand on its own as a meal. But don’t go calling this seafood rice “Paella” lest you want to see some Portuguese knot their eyebrows.

Chocolate Mousse

The restaurant owners was ever so gracious to let us try almost half of the desserts on their list and that’s a long list. The ones that lent sweet lasting impressions were the Coconut Milk Custard, Egg Pudding, Mango Pudding and of course the Chocolate Mousse.

Ristorante Litoral
Rua do Almirante Sergio, 261-A, Macau
Tel +853.289.67878

Tamarind Roasted Organic Chicken (P295)

THE SETTING: Located in the heart of the Makati business district, just a few flights of stairs from Valero Street upwards to Fraser Place Building at Streetside.  Le Bistro Vert is a welcoming place, with its high ceiling, cool colors and large windows lending a feeling of being inside a greenhouse. There is a loft for private dining and special occasions and tables outside for al fresco dining.

Sagada Oranges with tomatoes and carabao cheese (P 175)

THE FOOD: French cuisine using Filipino organic ingredients. Chef Sau del Rosario assured us that the ingredients were sourced locally to help sustain the organic farms of local farmers. The colorful layers of sliced Sagada Oranges, Tomato and Carabao Cheese with Malunggay and Basil Pesto (P175) were refreshing. The Le Bistro Vert Ceasar Salad (P195) Filipino style, laced with tinapa, salted egg and queso de bola without being too salty. The Chicken and Pork Adobo Sushi which uses Sagada Rice (P155) was good but could use a stronger adobo taste.

Ceasr Salad (P195)

We tried the Smoked Fish Putanesca (P210) which had the hint of sweetness Filipinos. Our main course of Tamarind Roasted Organic Chicken (295) was tender and its skin flavorful. Tamarind were used in the marinade and the chicken was slow roasted.  The Red Rice Palif that comes with the chicken was thick and heavy while the vegetable skewers were grilled to juicy perfection.

Smoked Fish Putanesca (P210)

THE SERVICE: Relaxed yet attentive. Servers were knowledgeable of the menu well and very courteous.

WHO DINES THERE: The lunch crowd are mostly  businessmen and workers from nearby offices. In the evening, casual and fine diners come for the house wines.  Vegetarians and health buffs yearning for really tasty organic food occasionally find their way here.

Chicken Pork Adobo Sushi

THE PRICES: From P150-300 (about US$3-6) per dish.  Reasonably-priced for the quality of organic food and serving portions that’s good enough for two

THE VERDICT: It’s a place to escape to for some quiet and revitalizing organic food. Every order here contributes to the livelihood of local farms and agriculture. Best of all, the organic food does not cost the earth.

Le Bistro Vert Interiors

Le Bistro Vert
Streetside, Fraser Place Tower,
Valero Street, Salcedo Village, Makati
Open Mondays to Friday 7am to 10pm,
Saturdays 7am to 3pm
Tel 4031841

*Photos and Text originally published on Seair Inflight June-July 2010 Issue

Lagariero-Style Bacalhau

Pirates used to roam around Coloane, the Southern Region of Macau. But for the evening of our visit at Miramar Restaurant, there were no more pirates, only us hungry visitors ready to devour any Portuguese food that would land on our table. A restaurant that started way back 1990′s but closed at the turn of the decade, the establishment re-opened two years ago to again serve authentic Portuguese dishes on the quiet hillside of Coloane fronting Hac Sa Bay.

Codfish Dreams (HKD 37/ 4pcs)

We couldn’t see the beach because it was already dark when we arrived but we certainly noticed a groups of diners having some laughs at their tables.  That seems a good sign which means they must be happy with the food. The restaurant is large with  indoor and outdoor seating areas. We went inside the air=conditioned area which I think could sit at least a hundred people. Of course, being the bloggers that we are, we asked if there was wifi and we weren’t disappointed.

Shrimp Rissois (HKD 40/ 4pcs)

Served hot and steamy were Codfish Dreams and Shrimp Rissois. Both starters have crispy bread coating. The former had a really flavorful combination of potatoes and codfish that instantly became a favorite. The shrimp Rissoi was still steaming that it almost burnt my tongue at first bite. It was creamy and good but I prefer the codfish.

Lagairiero-Style Bacalhau (HKD 158)

Then came the Lagariero-style Bacalhau. It would seem that codfish is a pervasive ingredient among Portuguese Cuisine. The Lagariero style had salt-cured codfish cooked in olive oil with black olives, potatoes and lots of garlic. It was too salty for me. Maybe I’m not a fan of really salty fare but it still won me over as I added more garlic and potatoes in the mix.

Portuguese Barbecue Chicken with Fired (HKD 120/whole, HKD 80/half)

The Portuguese Barbecue Chicken with French fries brought me back to a certain level of comfort zone.  This one was deliciously grilled to the bone and boy, those French fries were really good.

Oven Roasted Lamb Leg (HKD 298)

I was ready to tackle another Portuguese Dish when in came a large plate of an Oven Roasted Whole Lamb Leg with Potatoes. It was overwhelming but it never stopped us from slicing and picking out the tender meat from the big bone. The sauce was savory rich and I delighted in each slice I chewed on. And that mint sauce added a delightful nuance to the overall flavor. It became the highlight entrée for me that night.

Egg Pudding (HKD 48)

Not to miss out on some desserts, we tried their Chocolate Mousse and Egg Pudding. I instantly liked the Mousse for its deep, dark, chocolate flavor. The Egg Pudding was an amusing dessert with all the foamy sweetness on top.

Miramar Restaurant
Zona Norte da Praia de Hác Sá
Reservations: +853.2888.2623 or +853.2888.2601

Baked Potato Lasagna, P90

We’re a rice-eating nation and even with the globalization of the Filipino taste buds, rice remains to be our main source of carbs.  But every once in a while, one just wants a break — maybe a pasta dish here or a sandwich there.  With the birth of The Spud Diner, you can add potato dishes to your list of options.  It used to be that potatoes are relegated to side dish status on the dinner table (mashed with gravy on top or sliced into strips, deep-fried and served as French fries).  Maybe, that’s because most of the potatoes that are served here are imported from the U.S. of A and saying “I’m a meat-and-potatoes person” sounds very colonial and un-Pinoy.  But Spud Diner, an offshoot of the flavored fries institution called Potato Corner, rises up to the challenge of giving potatoes its rightful place on the table by providing this staple with some surprising twists.

The Spud Diner Italian Job, P85

Lagal[og] said: One attribute of potatoes that serves a delicious purpose in the Chorizo Potato Chowder is the volume it adds to the soup stock without necessarily adding a lot of fat compared to using heavy cream.   Served piping hot, this would be a nice treat come the rainy days.  What followed was the Italian Job (nice moniker!), which featured layers of potato wedges interspersed with a rich tomato sauce plus cheese.

Tuna Sisig

Ironwulf said: It was a pleasant surprise to see baked potato chip slices layered with melted cheese and grilled meat on their Baked Potato Lasagna. It not only looks good but the mixture of flavors and textures works really well. It was like eating a very tasty lasagna with the chewy goodness of the potato. Another dish that I liked was the Tuna Sisig. I never thought that this would work but it did have that Sisig essence with every layer of potato chips and spicy tuna flakes. Very flavorful and one of my favorites (it isn’t in the menu yet though so I guess we got lucky to have been given a taste).

Potato and Sausage Surprise, P165

Lagal[og] said: The Potato and Sausage Surprise was very good (I guess any meat and potato combination will do the trick anyway).  The sausage was spicy and the potato slices provide a foil to the spiciness. I just found the potato slices a bit too numerous but overall, the taste is good.  This will make a heavy lunch sans any serving of rice.

Ice Cream Temptation, P50

Ironwulf said: I remember the times when I used to scoop ice cream with my French fries. It was delicious. Spud’s Ice Cream Temptation let me relive those fun moments by serving chocolate- covered fries topped with Vanilla ice cream.  The churros-like flavor works well for a refreshing and rather unique chocolatey dessert.

The Spud Diner
The Columns, Sen. Gil Puyat Ave. cor. Ayala, Makati City
www.potatocorner.com