Mamou - Panjee? Where are you?

The word "Mamou" first entered my consciousness via that Del Monte ad featuring Panjee (then) Gonzales, who called her grandmother "Mamou". So, when Mamou, the resto, opened, well, thoughts of a young Panjee and Del Monte tomato sauce somehow mixed in my head. I actually never bothered to check what was going on in that little space, and what I encountered when I went in to eat surprised me.

The first surprise was the time limit, if you happen to book the 6:30 seating. Because there is a second seating at 8:30, you will be asked to leave by 8:20. My first reaction was, not surprisingly, "WHAAAT? Dining under time pressure?? What is the world coming to???" Actually, the world, or in this case, Mamou, was coming to New York, where things like set times for dining are actually common. And, to be fair, they do warn you about it when you reserve. You'd be lucky to stay for two hours at some joints in New York; they limit you to an hour, so, looking at it that way, it was fair.

However, the 8:30 seating has no such time constraints. Needless to say, I booked for 8:30. Which was a little pointless since my wife and I arrived at the place at 7:30, starving.

Luckily, our table was already set. I ran into a few friends and what looked like the carcass of a small animal on their table. I asked what was good, and they replied, in unison, "The steak!!" Which immediately set me up NOT to order the steak.

Aside from the fact that I am a nonconformist by nature, I had already heard of the steak and its, well, its goodness, from other people. I also am not a big steak lover, but the chorus of halleluias intrigued me enough to see what else can these people do well.

The Tuyo Salad - Salsa meets Tuyo

The menu was, surprisingly small. Given that it was termed "the November menu" led me to think that they rotate dishes monthly. That's actually a good thing; it keeps the food from getting boring. But they could have had a few more items on the menu anyway. We ordered the Tuyo Salad (P 155.00), which was composed of red rice, cilantro, onions, tomatoes, and, of course, the ubiquitous tuyo as our starter. The idea of the salad was actually very good, at once very Filipino and yet also reminiscent of Mexico, especially with how the tomato, cilantro, and onion work together. The firmly textured red rice was also a treat; it held the whole dish together and served as a bridge between the sweet/sour/pungent flavors of the salsa and the saltiness of the tuyo. My one beef was that the tuyo turned out bitter. I'm not sure if it was the fault of it contrasting against the tomatoes or if it was just a smidge overcooked, but the bitterness kept putting me off of what was otherwise a good starting dish.

Three Fishes and three fries - kinda wish I had Jesus with me to multiply them.

I ordered the Fish and Chips (P 255.00), which had three potato wedges and three fish fingers. A little small, if you ask me. Oh, and two lemon wedges. Hey, that's part of the dish Too, right? And a little sprig of parsely.

To be fair, the fish was unquestionably fresh and was battered excellently. The wedges, which were all of, oh, a third of a potato, I'm guessing, were also well done. The dish came with a small saucer of tartar sauce and an empty one, where one could pour some malt vinegar to dip the fishes and chips in. A good experience, except that I could have used some more chips. Also, while the tartar sauce made for an excellent condiment to the dish, the malt vinegar seemed to be asking for something more, like maybe some salt sprinkled in the dish itself, just to enhance the contrast the vinegar provides. It was good, I just wish there were more of it.

Best, and least obvious, dish of the night.

My wife ordered something that, while very ordinary looking on the menu, proved to be the best dish of the evening. She had the Duck Adobo Flakes (P 280.00), which proved to be a hit, not only in taste, but in quantity. Served in a huge bowl, with some very creamy scrambled eggs, it was simply wonderful. The adobo flakes themselves were slow cooked and fried to a nice crisp. The gaminess one associates with duck was cut by the marinade, leaving enough of a duck flavor to distinguish it from say, chicken or pork, but was mild enough for non-duck lovers to enjoy its distinctive flavor. At first glance, the price may seem a lot for some adobo flakes, but, as I told my wife, this one was the one dish, among the ones we ordered, I would go back for.

As we were leaving, I caught sight of the citrus-rubbed pork and chicken roast, which looked absolutely wonderful in its plate with a side of red rice. And, of course, there was also a serving of their huge steaks getting prepped for delivery. To be fair, the steak looks awesome; its just that steaks don't impress me.

The experience at Mamou was good, but, sadly, not satisfying. This was the verdict my wife and I reached, even as we sat eating potato wedges in another restaurant across Mamou, mulling over what we just went through. Would we go back? Maybe, that roast dish looked promising. But definitely not at 6:30.

Mamou: A Home Kitchen
Unit 1C-15
Ground Floor, Serendra
Fort Bonifacio, Taguig City
Telephone: (o2) 856-3569
Celephone: (917) 816-2668
Email: mamou@info.com.ph

Table Recipes: Vietnamese Iced Milk Coffee

Vietnamese Iced Coffee from La Fenetre Soleil

I am not a coffee drinker.

Somehow I have avoided becoming one for most of my adult life. But my recent trip to Vietnam may have changed that, when I discover Ca Phe Sue Da or Vietnamese Iced Milk Coffee. Served from simple street corners to ritzy restaurants in Ho Chi Minh, Vietnamese milk coffee, iced or otherwise, is practically a national drink.

There are two components that make this drink deliciously different: First, the Vietnamese Coffee Press which, because of its lack of a mesh or paper filter, allows all the essential oils to trickle down, creating an intense, flavored coffee and second, the sweetened condensed milk which acts as both creamer and sweetener, balancing out the strong flavors.

Vietnamese Iced Milk Coffee (Ca Phe Sue Da)
Adapted from Coffee and Caffeine FAQ

• 3 heaping teaspoons of finely ground Vietnamese Weasel Coffee*
• 2 teaspoons of condensed milk
  
• Near boiling water
• Ice cubes

Special Equipment: Vietnamese Coffee Press**

* You can substitute a Dark French Roast with chicory blend
** "A Vietnamese Coffee Press looks like a stainless steel top hat. There's a "brim" that rests on the coffee cup; in the middle of that is a cylinder with tiny perforations in the bottom. Above that rises a threaded rod, to which you screw the top of the press, which is a disc with similar tiny perforations." - from Coffee and Caffeine FAQ

Pour the condensed milk in the bottom of a short glass.

Spoon the coffee grounds into the Vietnamese coffee press and screw lid down on the grounds.

Rest the coffee press on the rim the glass.

Pour a little bit of tepid water on the screw lid of the press to help the grounds settle and slow the dripping process.

Once the lukewarm water begins to drip through, pour the hot water over the screw lid. The coffee will drip slowly out the bottom of the press.

Once the coffee has stopped trickling through, stir the milk and coffee together.

Drop a few ice cubes into the coffee mixture. Stir. Sip. Savor. And enjoy.

Makes one serving

This coffee is not about a quick fix. The process is labor-intensive and relatively slow. However, I admit that I enjoy making it just as much as I enjoy drinking it. In the end, with a little patience, you are rewarded with a cool, surprisingly refreshing drink that gives a coffee high.

Table Suggestions: A New Quartet of Cupcakes by Sonja

One year has passed and Cupcakes by Sonja is as busy as ever. It's great to see a dear friend like Sonja Ocampo's passion thrive and grow into the business it is today. And since Sonja is the type person who loves tempting her customers' taste buds, she has created four new flavors to keep them coming back for more:

"The Big Apple" Apple Pie (P120) Tender, creamy apple pie filling made with hand-sliced granny smith and gala apples and is baked to perfection in a flaky pastry crust. Topped with delicious walnut streusel.

Mississippi Mud Pie (P98) Made with high quality dark chocolate, chewy fudge brownie streusel chocolate glaze in an Oreo cookie crust.

Pistachio Berries n' Cream (P89) A "Berries n' Cream" valrohna brown butter pistachio cake topped with fresh berries and whipped cream icing.

Sweet Pumpkin Spice (P100) Velvety smooth pumpkin cheese cake with a taste of sweet earthy pumpkin and tangy cream cheese in a spiced cookie crust.

Our personal favorite? After taking a couple of pictures of these lovelies, A. and I had a hard time resisting the temptation to immediately tuck into "The Big Apple" Apple Pie. Newly baked with a warm, apple and cinammon aroma filling the air around us, can anyone restrain themselves from digging into this cup-size pie? Definitely not us.

Cupcakes by Sonja
Ground Level
Serendra Piazza,
Mc Kinley Parkway, Fort Bonifacio
Bonifacio Global City
Taguig, Metro Manila
Telephone Number: (632) 8560308
Email Address:cupcakesbysonja@gmail.com

Singapore Hawker Haven by Our Table Guest, Maya Calica

If you're a shopping addict who will happily splurge on a Balenciaga bag, but scrimp on meals just so you can afford this season's Blahniks, head for Tiong Bahru Market for nourishment. This two-floor building has been newly renovated, so don't let the 'Market' part turn you off. The ground floor has a wet/dry market, and by taking an escalator or lift, you get to a clean hawker centre/food court on the second floor. Here you will find various stalls and salespeople enthusiastically hawking (hence the term hawker centre) their traditional Singaporean fare. Take your pick, then cart your food to one of the tables and chairs at the centre.

Initiates to the hawker experience may want to start with the famous and easy to order Hainanese Chicken Rice (pictured with my friend Troy about to tuck in) – your choice of steamed or roasted chicken served on a generous bed of rice cooked in delicious chicken fat, with sidings of sliced cucumbers, chilli and a thick, brown sauce (from S$3.50). Another favourite, albeit cholesterol-drenched dish, is the Oyster Omelette (from about S$3) – fresh oysters tossed around with egg batter and veggies in an oily pan. Prawn Mee (from $3.50), the Singaporean version of pansit palabok, is made with meehoon noodles, juicy prawns and a salty fish sauce. Sqeeze a lime over it, add chilli, and you're a happy camper. Wash down with a tall, icy glass of Coke – instant sebo in your tummy, but hey, you don't do it every day.

For breakfast, I love Nasi Lemak (about S$3). This popular Malay street dish is much like our daing na bangus breakfast served with sinangag rice, egg and tomatoes. In this version, the secret is in the rice, which is cooked in coconut milk, giving the grains a nice creaminess, which is served with fried fish and chicken, fried ikan bilis (which is like dilis), cucumber slices, fried eggs or omelette, and sambal chili paste.

Healthy eaters, take heart. You can order Sliced Fish Soup (from S$3) - a clear soup with slices of white fish, leafy greens and your choice of rice or noodles. If you really are watching the calories, ask them to hold the starchies, and instead to pile on more veggies. You can actually request for less oil in your food from all the hawker stalls.

Don't forget to try the Tiong Bahru Pau – siopao filled with your choice of savoury (char siew pork is kind of like pork asado) and sweet (red bean paste). At 60 cents a piece, this makes for a yummy, portable snack to munch on when you're on your way to your next shopping destination.

Just spray on some Chanel No. 5 after your hearty hawker meal, and you'll be ready to hit Orchard Road in no time.

To get there: Tell the cab driver to drop you off at Tiong Bahru Market. Or take the MRT, and get off at Outram Road, and take an 8 to 10 minute walk to the market.

Franco's Note: Maya Calica, a proud Filipina is the beauty and wellness editor of Singapore based Female Magazine. You can read about Maya's adventures and insights on her blog, Swingapore, Sister!. And just in case you missed it, that is not Maya in the picture. That's her friend Troy. Maya is decidedly more feminine.

The Travelling Table: Eating (too much) Ice Cream, Bangkok Style

Paradise Tea from iberry

Again, this post is inspired by Robyn of Eating Asia.

After reading Robyn's hilarious plea to the creators of this Bangkok based ice cream brand, I knew that I would find my way to one of their branches and try them out. Being the ice cream fanatic that I am, you know that going to iberry would be high on my "things to do in Bangkok" list.

And as the photograph above makes obvious, I went and ate. Not once, not twice but at least three times (I lost count after the third time). What did I think? I love iberry.

There is such a wide range of flavors that you can spend way too much time just trying to figure out what to try--from the common ice cream flavors like, Cookies n' Cream, Pistachio and Rum Raisin to the uncommon, Horlicks, Black and White Sesame, Taro and Pandanus. And if that's not enough, they have a range of sorbets that blew my mind: Tamarind, Rambutan, Custard Apple and Salted Plum. What I love about iberry besides the obvious range of flavors is that attempt to bring locally loved flavors to the ice cream- and sorbet-eating public.

My personal favorite? It's no secret that I love Thai Iced Milk Tea. So when I tried iberry's take on this flavor called Paradise Tea, I quickly fell in love.

Gelati from Gelate

If discovering iberry was not enough. A. and I had a serious overload of ice cream options just walking around the Siam Paragon's food court. Besides the usual players like Swenson's, Haagen Dazs and Baskin & Robbin's (all of which we ignored), the other gelato shop we loved was Gelate.

Located in Siam Paragon's supermarket, Gelate was an amazing food find. Was it good? It was delicious. But I have to say, the adage is true. You first eat with your eyes before you eat with your mouth (please refer to the picture above and try not to drool).

The Thais are so spoiled for choice. I am so envious of them.

So if you find yourself in Bangkok, run, don't walk, run to nearest mall and try the ice creams and sorbets. I promise, it will be worth it.

For iberry locations in Bangkok, please click here.

The Travelling Table: Eating Bangkok

top left, clockwise
The Orangery Restaurant, Free Range Chicken with Malaysia Style Roti,
Green Papaya Salad with Sticky Rice, Fresh Spring Rolls with Roasted Duck

The Blue Elephant is an institution in Bangkok. As far as I know, it is the only Thai restaurant that serves as Thailand's culinary ambassador with international branches from Paris to Dubai. And sadly, a restaurant that we will have to dine at during our next visit. Like all major cities, so much to eat but so little time.

But luckily, A. and I stumbled an unusual restaurant concept at the Siam Paragon Mall called the Orangery Restaurant. In here are six kitchens from six reputable restaurants specializing in six different cuisines. It's like a high end food court without the self service, paper napkins and plastic table settings.

So if you can't go to The Blue Elephant, order it from this version of a frou-frou food court. To be be fair, the Orangery is beautiful, modern and comfortable. A calming alcove from the shopping rush below, it is flooded with light from the floor-to-ceiling windows. And yes, the food is mostly excellent and, as you can see from the pictures, very pretty.

A. and I were taken by the Fresh Spring Rolls filled with greens and slices of roasted duck and the Green Papaya Salad. Both dishes were light, fresh and flavors were very balanced. We enjoyed the Green Curry Chicken served with a very buttery Malaysia roti. It was good but after tasting so many curries, it wasn't outstanding.

top left, clockwise
Beef Carpaccio, Penne with Broccoli with Anchovy Sauce,
Raspbery Sorbet, Saltimbocca alla Romana

I am a huge fan of Chubby Hubby. Thus, when the opportunity came to visit a restaurant that he recommends, I take it. I distinctly remember reading a post that basically said that although Thailand maybe famous for its Thai food (and rightfully so), one should not miss the chance to try their Italian food. After a short discussion with our friendly concierge, we decide on Delicatezza.

After a several years in Italy, Zariya Charoenphol, owner and head cook of Delicatezza returned home to Bangkok with a passion for Italian cuisine. Learning her craft from her Italian friends' madri e nonne, she decided to open her restaurant in a chi-chi part of downtown Bangkok. Delicatezza is decorated simply. Dark wooden tables and chairs. White tablecloths and wall covered in colorful eclectic art. An open kitchen at back of the ground floor. Some people would call their interiors austere. But I would like think that like the decor, the food is about substance and not form.

I can't say that it was best Italian food I've ever had but there is something charming about this small, relaxed restaurant. Zariya cooks with love and care, creating food that unadorned in looks but filled with amazing flavor. We both liked the Beef Carpaccio which we ordered as an appetizer. Thin slices of raw beef, 'cooked' in a balsamic vinegar and dressed with shaved Parmesan cheese and arugula. Simple and very flavourful. A. enjoyed her Penne with Broccoli in an Anchovy Sauce because of its chili spiciness and the salty flavor of the sauce. By the way, make sure to order a couple of scoops of gelato or sorbet (we tried Zariya's favorite, Raspberry Sorbet), as Chubby Hubby says they are fabulous.

Afternoon Tea at The Oriental

When I was much younger, I would sometimes travel with my father whose job required him to attend a conference or two. On one of these occasions, during a stay at the legendary Oriental in Bangkok, my father took me to afternoon tea. At the time, I was too young to appreciate the entire significance of it all, But now much older, I wanted to share this experience with A. and take a bit of a sentimental journey.

Beginning at noon, the Oriental serves afternoon tea in the Author's Lounge amply named for the number of authors (Joseph Conrad, John Le Carre, Graham Greene and Barbara Cartland, among others) who have stayed at the hotel. Newly renovated, the Author's Lounge is dressed in white with wicker sofas and tables and bathed in sunlight from the glass ceiling.

Keeping with English tradition, I ordered the Earl Grey with lemon and A. tried the Oriental Tea, specially made by Mariage Freres for the hotel. Along with that, we requested for the Traditional Afternoon Tea Set, which elicited oohs and aahs once it arrived. Four tiers of silver platters filled delightful snacks: Traditional and Raisin Scones, Smoked Salmon, Egg, Ham and Cucumber Finger Sandwiches, a Savory Chicken Turnover, a Potted Ginger Creme Brulee, a Berry Panna Cotta Shot, a Soft Brownie and a Refreshing Green Lime and Gin Sorbert.

Having a little tea in this lounge is like drinking a bit of history and remembering a father who showed me the world.

The Blue Elephant at the Orangery Restaurant
4th Floor
Siam Paragon
991 Rama 1 Road, Pathumwan
Bangkok 10330
Thailand
Telephone: (662) 129 4548-51

Delicatezza
351/3 Soi Thonglor
Sukhumvit Soi 55
Bangkok 10110
Thailand
Telephone: (662) 382 2850

The Oriental Hotel
48 Oriental Avenue
Bangkok 10500
Thailand
Telephone: (662) 659 9000
Email: orbkk@mohg.com

The Travelling Table: A Food Blogger's Bane

The Aftermath at Kanom Chine

As part of our continuing first wedding anniversary celebration, A. and I decided that it's about time that we should travel to Bangkok and explore the city together.

But I guess our definitions of exploration tend to differ. Greatly. Her understanding of exploration is of the touristy and shopping kind while mine ventures toward the culinary, of course.

The photo above is one of the end results of this slight misunderstanding. Let me explain.

Day One. In the spirit of compromise, A. decides that we should spend this day getting through the usually tourist sites that Bangkok is known for (The Grand Palace, Wat Arun, Wat Pho and so on) since it was her first visit to the city. I decide for now to go with the flow. My response? Wat Ever. What I did not understand at the time was that we going to engage in an Amazing Race-like tour that would be all about the Go, Go, Go, ending with the both of us tired, sweaty and, especially for me, hungry.

I am not the most pleasant person when I'm hungry. I become a passive-aggressive, sullen, ill-tempered brat. I'm not proud of what I become but that's what happens when you deprive a foodie of his food.

As we were about to begin the shopping phase of the day, A. senses that it maybe time fed her unhappy husband. In my opinion, not a moment too soon. Luckily, we found ourselves at the MBK Shopping Center which houses a restaurant, Robyn of Eating Asia highly recommends, Kanom Chine Bangkok.

For those of you unfamiliar with Robyn's blog, her focus tends to be on South East Asian street food. So for her to recommend a Thai restaurant for its ritzed-up street cuisine, it must be really authentically delicious.

Here is the rub, dear reader. I can tell you what we ate: two versions of Kanom Chine or Thai Senon Noodles (one served with a red curry chicken and the other a green curry chicken), a serving of Spicy Grilled Pork Salad and several glasses of Thai Iced Milk Tea. But sadly, I cannot accurately describe to you, let alone show you what we ate. Why? We were just too damn hungry. Taking photographs and noting down flavors was the last thing on my mind.

All I can give you is an impression. The curries were eye-tearingly spicy. The greens were off-the-farm fresh. And the pork salad was sublimely balanced. I cannot honestly tell you if it was just the hunger speaking but there is nothing like eating Thai food in Thailand.

I'll do a better job in the coming posts. Promise.

If you are still interested in learning more about Kanom Chine, check out Robyn's post. She does a wonderful job writing and her partner, David's photos are nothing short of brilliant.

Kanom Chine Bangkok
1st floor
MBK Shopping Center
National Stadium stop on the BTS. Near the Princess Hotel
Restaurant for 10 am to 5pm; Bar 5pm onwards

Thanks to Robyn for the food and travel advice.

MAMOUSE BOUCHE

My sister and I had just gotten some shopping done at Market! Market! and were HUNGRY. But it was only 5.30. Everything at Serendra was closed (except for Conti's which was, on the other extreme, full).

Maybe if we sit outside they'll open the restaurant for us, I suggested, remembering that they did this for me at Mezza Luna a while back, when I was too early for lunch. We made our way to Mamou, only to find the whole place booked! Was there a party, was it closed for one person? No. Just too many people wanting to eat at Mamou.

The friendly waiter, though, not skipping a beat, offered us the lone table at the side outside. And it was still hot. I was about to lose it when ... I spotted a fine glass of mojito. Done. Sold. What can I say - I'm easy. But hey. It was a damn good glass.

As I was quite hungry, I followed the alcohol (lol) with soup, trying a funky chickpeas with lamb meatballs. I liked how the lamb stole the show for this filler. Then, while my sister went for basic fish n chips (which she did not like), I had my staple duck (which I liked). Their duck is not sliced. They serve duck drumsticks with red rice that is mixed with chorizo for flavor. It's crispy outside then yummy chewy inside.

I liked the place so much I was back the following week. Around 9.30, I held my breath for a vacant table. Luckily, we found our way to prime seats inside and were brought in by Mamou herself! (Malou Fores, sister in law of THE Gaita Fores). This time I tried a tuyo salad, which is bursting with flavor, the mix of salty tuyo against the fresh tomatoes. Followed by a chicken and pork dish (the only one on the menu) which also achieved impressions of fresh and refreshing. I looked at the menu again and realized the secret must be that the pork is rubbed with some citrus base. Nice.

My date had the steak. But I'd eating so much steak recently that even if it looked gooood, I just had a couple of stolen bites, appreciated the quality, then went back to my pork. Back to the good ol pig.

I was telling a friend about my Mamou experience a few days later. Not to be trumped, he challenged, But have you tried their chocolate sans rival? Ack. I had to go back.

Went back for lunch with good ol momma this time. Again, I convinced her to have the duck (tee hee). I had the sans rival. Yup, me friend was right. Pretty good. And again, Malou was there herself, asking if we wanted iced tea.

Such personalized service is pretty damn impressive. No wonder you need a reservation!

PS Easy to get tired of the menu though. It's a petite selection. They should throw in a few more choices for those of us who've been over two times!

Mamou: A Home Kitchen
Unit 1C-15
Ground Floor, Serendra
Fort Bonifacio, Taguig City
Telephone: (o2) 856-3569
Celephone: (917) 816-2668
Email: mamou@info.com.ph

Mamou is in the House

from top left, clockwise
Crispy Roasted Duck with Red Chorizo Rice, Angus Prime Steak,
Beer Batter Fish N' Chips, Truffle Oil Vegetable Mushroom Dip

As soon as I walked into Mamou, I knew I was going to like this place. Couldn't help it, it's my kind of restaurant--small, comfy and full of people who seemed to be there to enjoying their food and the company of their family and friends. It was a good sign of a great meal to come.

Dining in Mamou is like being invited to someone's home. This is a welcoming place, not overtly sophisticated but there are hints that the owner and gracious host, Malou Fores, has an eye for detail. Here are two examples. For the most part the place is a composition in black and white, white tiled floors with dark, wooden tables but she offset this with bright, primary colors of her red leather vintage-like chairs and vases and wood containers filled with fruits instead of flowers. Also, as A. pointed out, only a woman owner would take the time to place hooks underneath the table for female customer's hand bags. I am told, this is a small but essential detail.

I have heard people complain about the open kitchen as being too loud and/or smokey. In my opinion, I like watching cooks and servers at work. I enjoy the theater of it all. But if you prefer, request for a table by the window or go al fresco to stay away from the drama that is the kitchen.

In an article in the Philippine edition of Town and Country, Malou reveals that her menu finds inspiration in her travels and what her own family loves to eat. Her food reflects this and adds a delicious layer to this comforting establishment. Although she is a veteran in the food industry with her Blue Kitchen retail brand, surprisingly, this is Malou's first attempt at the restaurant business.

Our table started with the Truffle Oil Vegetable Mushroom Dip, served with Melba Chips (P195). I can't say that I loved this appetizer. Honestly, this particular dish was forgettable. Not that it wasn't good but it didn't't really leave much of an impression. But we were starving when it was served and we basically gobbled this starter up.

I'm a sucker for a good duck dish. So without hesitation, I ordered the Crispy Roasted Duck with Red Chorizo Rice (P395). This wasn't best duck I've ever had but I will say that it was fairly satisfying. The skin, as promised, was very crispy but the duck meat was a bit over done. The chorizo-infused red rice was a delightful revelation that I enjoyed so much I tried to recreate it for lunch the next day.

A. ordered the Beer Batter Fish N' Chips (P295). With malt vineger, this golden brown dish of lightly battered fish fillets and thickly cut ranch fries was a delight to mooch from (much to A.'s displeasure). I've had my share of fish n' chips that sadly go soggy and oily even before the first bite. Mamou was clearly the exception. Light, crunchy and well-seasoned, this dish was yummy. Now, if they could wrap it in newspaper, this dish would be good to go.

If there is one dish that you should try at least once at Mamou, it would be the Angus Prime Steak (P1680 for 400g). Served with a choice of side dishes, (we chose the cream and spinach and cream of corn), this steak was the closest I've had in the Philippines to the ideal way to cook a good piece of beef. A well-seared, salty outer layer encrusted a medium-rare, soft and juicy interior. Although the chef served this steak sliced to share, it was so scrumptious that A. and I actually argued about who deserved the last lovely slice.

Nothing like a Key Lime Pie Ending

I am not much of a pie guy. So when we got our order of Key Lime Pie (P180), I was ready to have the rest of our party eat the whole thing. But with one bite, I changed my mind. Served with a huge dollop of whipped cream, this pie was sublime. The sour of the limes was balanced by the sweetness of the cream and a flaky crust held it all together, making it a pie that anyone (even this not-much-of-a-pie person) would love.

The Mamou experience is like visiting Malou Fores' home. With its warm interiors, attentive staff, delicious food and an ever charming host (she made it a point to visit our table to find out about our experience), it's a visit that I would gladly pay again and again.

Mamou: A Home Kitchen
Unit 1C-15
Ground Floor, Serendra
Fort Bonifacio, Taguig City
Telephone: (o2) 856-3569
Celephone: (917) 816-2668
Email: mamou@info.com.ph

On the Table: Chef Cristina Santiago-Rivera

Maybe culinary talent is in the genes after all? Daughter of Melo Santiago of Melo's Steakhouse fame, Chef Cristina Santiago-Rivera creates amazing cakes and pastries that hook you from the first bite. After culinary school, Chef Cristina returned to Manila to work at her father's restaurant, heading Melo's dessert station. Receiving compliment after compliment, she took it as a sign to introduce her delicious version of the dessert bar with her own business, Sweet Bella.

Who in your life has influenced your cooking/baking the most?

I come from a family who loves to cook and eat. My dad, Melo Santiago of Melo's Steakhouse loves to cook and my mom loves to bake. They have both inspired me.

Which book has had the biggest impact?

Biggest impact would be training directly under Pastry Chef Bo Friberg at California Culinary Academy in San Francisco. I bought all his books after i graduated.

What was your first job in the food business?

I worked at a Patisserie in San Francisco called Jill's Cafe.

When did you decide to open Sweet Bella for business?

While I was working at our family business at Melo's Restaurant, I would get a lot of compliments on the plated desserts that I would create. When I saw that our social society was ready for a Dessert Bar, I took the opportunity.

What is your favorite item on the your menu?

This is a tough question to answer since I love all of them. Chocolate is my first passion, so I would say Raspberry Truffle and Chocolatta.

Which restaurant meal (foreign or local) do you remember the most?

Blowfish at Santana Row in San Jose, California. I love the sushi, maki and the ambiance.

Besides your own place, what's your favorite restaurant in Manila?

Where else can you get the best steak and Angus Rice but Melo's. I also like the salads at Tony Romas.

What junk food do you love?

Ice Cream!

Is there a food you just can't seem to enjoy?

I basically eat everything but I do think I can ever try Durian.

Just between us, what are your future plans?

We are planning to open a Patisserie and Cafe in 2008.

Sweet Bella Cakes & Pastries
1730 Banyan Street
Dasmarinas Village
Makati City
Telephone: (02) 844-0680
Cel Phone: (0928) 5025027

Thank you to Chef Cristina for providing us with her photograph