Cafe Uno...at Long Last!

Sizzling Chicken Tikka Masala with Dried Mango Chutney

You know how people raaave about the latest hit movie, and when you finally get to see it, you think it was just...OK? I kind of felt that way about Restaurant Uno.

Maybe I just had such high expectations after people kept telling me it was awesome. Added to that was the fact that it took me three years before I could finally try it--on each of the four previous occasions I visited, it was closed! (Just so you know, it's closed on Sundays. And, based on experience, some random weeknights. Or maybe they just close really early?) Thus, as you could imagine, this was an eagerly anticipated visit. Don't get me wrong, I didn't hate the place. I just didn't understand why it inspired such breathy praises from friends ("Oooh, Cafe Uno! I loooove that place!").

Like a lot of people have said, the bread was great. I don't really like thick, hard crusts, so the thin, crispy ring around my bread slices was delightful. The homebrewed iced tea was pleasant, too, with a hint of something calamansi-like. Plus, you get refills, so that's always welcome. And then there was the real food...

B got the Sizzling Chicken Tikka Masala with Dried Mango Chutney (P340). It looked incredibly appetizing, and the chicken was really tasty--terrific, considering a lot of restos serve flavor-less white meat with deceptively tasty outer layers. There were also grilled veggies (and a fruit) on the sizzling plate as well--tomatoes, onions, peppers, eggplant. B's comment: "Parang high-end na Mr. Kabab." Yes, it was good, but I think you could get the same thing (or something close to it) elsewhere for cheaper.

Chicken Tikka Masala up close; the Mango Chutney is served on a separate plate with rice

Since I seem to recall friends mentioning that the pasta's good, I decided to take the adventurous route and order me the their Shitake and Mustard Leaf one on spaghetti noodles (P195). This was served with an olive-oil-and-tomato sauce. The verdict? Pretty average, and not worth the price tag.

My pasta: Shitake and Mustard Leaves on Spaghetti

Was Restaurant Uno worth the three years' wait? Honestly, not so much. I'm also a bit confused about what kind of cuisine they specialize in: They had pasta, and they had Indian-inspired entrees. Hmmm. Perhaps I just caught them at a bad time--I hear they change their menu every so often. I normally don't like giving restaurants I didn't totally enjoy another chance--there are so many other restos and too little time. But in Cafe Uno's case, I'm willing to make an exception. I have to affirm that my friends have good taste.

Restaurant Uno
195-C Tomas Morato cor.
Scout Funtabella Street
Quezon City
Telphone: (02) 374-0774

Table Recipes: Bicol Express

The universe is listening.

After a short email conversation with Chichajo, I found myself wanting to a cook a dish called Bicol Express. I have never cooked this dish before but I do remember loving this dish the last time I ate a popular restaurant called Trellis ages ago. I’m a sucker for anything stewed in coconut milk.

A week later, we were invited to small dinner party hosted by a dear friend, AW. The evening’s menu? A myriad of delicious Filipino dishes once served at AW’s grandmother’s restaurant called Bungalow.

In the 50s, Bungalow was a famous Filipino restaurant along San Marcelino Street in Ermita. Although this restaurant has moved on, the recipes still remain and are kept like family heirlooms.

One of the dishes served was a large, lovely bowl of hot, spicy Bicol Express. I loved it. I desperately wanted the recipe. After a bit of friendly pestering, AW relented and finally sent me the recipe.

Bicol Express
Adapted from Bungalow Restaurant’s recipe

• 2 tbsps canola oil
• 2 cloves garlic, finely chopped
• 1 tbsp grams ginger, finely chopped
• 1 onion, finely chopped
• 2 tbsps alamang
• 500 grams pork belly, cut into 1inch cubes.
• 2 cups coconut milk
• 1 1/2 cups kakang gata
• 2 cups sili panigang, cut into 1/4 inch strips
• 2 pcs sili labuyo, finely sliced*
• Salt and pepper

* Adjust the amount of chili used depending on your desired level of heat.

In a large pot or casserole pan, sauté garlic, ginger, onions until the onions over medium high heat. Cook until soft but not colored. Add the alamang, then the pork.

Stir and lightly brown the pork. Add the 2nd extracted coconut milk. Simmer over low heat until the pork is tender.

Add the 1st extracted kakang gata. Season with salt and pepper to taste. Lastly, add the sili panigang and labuyo. Simmer for five minutes

Makes eight large servings.

Many thanks to AW for letting me publish this family recipe.

This recipe is an entry of the blogger event, Lasang Pinoy 24: Loco over Coco

My Take on Uno

I looked forward to having dinner at Restaurant Uno, not only because of the good reviews I've heard from friends, but simply because it was my first assignment for this blog. I simply didnt want to fumble on my first day on the job. I made plans, and asked my test mouse to join me for a night out for a "taste-see".

The Day - I decided against going with the crowd last Valentines Day. Instead, I opted for a late dinner (930sh) that weekend. I figured that the odds for most restaurants coming up with good service and good food would be somewhere between nil and slim, so I thought it best to measure it on a "regular" day.

First Impression? - Given the time, I was hoping that I will be able to get good parking. This hope was immediately shot down right after turning right at the corner of Little Asia. (Sorry - am bad with names, and usually navigate better using landmarks). Perhaps having to go around the block twice to find suitable parking is affecting my judgment, but a good dining experience should be pleasurable which starts immediately upon arriving at the restaurant. It was good that the security guard (on my second pass) was somewhat courteous and showed me where to park (about fifteen meters down the road)

At the table - At the table, the waiter handed to me a rather curious plastic laminated menu. I chose the Scottish Smoked Fish Chowder and the Humba. My test mouse chose the Carbonara. The selection on the menu was quite

intriguing, actually, though I did wonder if there was any specific theme. I also noticed that, even after the waiter got my order, the table was not prepped. (See pic). For drinks, I ordered Calamansi Soda, simply because it was not on the menu. While the restaurant did have Calamansi Juice, the waiter said that this was not possible. (!)

The Food - I was told once, when bread arrives, don't touch it. Wait for the main course, and if you really must, have the bread. In this case, UNO served their dinner rolls toasty. I must say that I have a slight weakness for nice heated bread, and I thought that UNO just might have something up its sleeves.

For the soup, I must say that I was looking forward to something more appetizing. Blame it on the name, but I was expecting something more hearty from the Scottish Smoked Fish Chowder. Perhaps, I was looking forward to something more ..errrr... smokey?. I had my mouse try the Fish Chowder, and the Mouse said she was sticking to the Carbonara.

As for the Humba, I must say that I have to respect the expression of the chef of this fine dish. While it would be different from the way I would make it, or the way I know humba, the mixture was fine and delicate. The pineapple relish was tangy and its edges softened by garlic. This really complemented the sauce of the dish. Now, if it were a wee bit less tough... then I would say that this would be a verrrrry good dish.

Second to the Last point - the mouse did not finish the carbonara.

Last Point - In the middle of dinner, two young girls approached our table. One was playing the guitar, and the other one handed out a leaflet introducing their group asking for donation. Since we were seated on the second level, do I take it that this has the restaurant's permission?

Would I go back to Uno? Probably yes. Home style cooking made funky and to try out the other dishes. But from this first trip out, I am of the mind that my friends may have been a bit too generous with how they described the place. Or maybe, it would have been best to come in without such a high expectation.

Restaurant Uno
195-C Tomas Morato cor.
Scout Funtabella Street
Quezon City
Telphone: (02) 374-0774

Table Suggestions: Oshizushi from Hatsu Hana-Tei

Battera Hako Sushi

There is nothing like sushi.

The emphasis on the freshness and quality of ingredients. The precision of its assembly. The simple elegance of presentation. Hallmarks of Japanese cuisine encapsulated in a single dish.

I have been a sushi fanatic for many years and have more than my fair share of nigirizushi and tekamaki. But after a short conversation with Edwin, one of Hatsu Hana Tei’s resident sushi chefs, I dared to try a less commonly known form of sushi, popular with their Japanese guests, Oshizushi.

A specialty of Osaka, Oshizushi obviously translates into English as “Osaka-styled” sushi. Unlike the more popular, hand-pressed sushi, this older variety of sushi is formed with the use of a rectangular, wooden mold, known as an oshibako.

Essentially, this sushi is created in reverse. A sushi chef carefully lines the bottom of the mold with a selected topping (for my order, Saba or Mackerel forming a sushi called Battera). The mold is filled with unusual aggressively seasoned vinegar rice, pressed down with a wooden lid, weighted down and left to stand for a few minutes. Once a solidly compact ‘cake’ is formed, it is turned out and cut into rectangular, bite-sized sushi.

What do I love about this Battera Hako Sushi (P260)? Once you bite through the silvery thin line of mackerel skin you are immediately rewarded. Every morsel is a cascade of flavor. The distinctive sour of vinegar rice sublimely highlights the sweet freshness of mackerel. If I could, I’d probably eat several uncut oshizushi cakes by myself.

PS. I love Hatsu Hana-Tei. During our multiple visits, the Japanese guests always outnumber the Pinoys. In some cases, A and I would be the only locals in the room. In my book, this is always a good sign. Many thanks to Sharky for the recommendation.

Hatsu Hana-Tei
2nd Floor
Herald Suites
2168 Don Chino Roces Avenue
Makati City 1231
Telephone: (02) 759 6388/ 759 3814

Monchu Takes His Seat

Please help me welcome Monchu to Table for Three Please.

Thank you to all who wrote in to be part of the blog.We appreciate all your support.

To Monchu, we are all looking forward to your first post.

The Travelling Table: T Time

We stumbled upon T House one morning in Tagaytay last year—B and I parked on the road before going to church. On our way back to the car, we spied a tranquil-looking, Zen-inspired structure beyond the open gates. Our curiosity piqued, we asked the guard what the place was, and if it was open to the public. I thought it looked like a very stylish retreat house—it was right beside the church and seemed so ideal for meditation, so you can't blame me for thinking that! "Hotel, restaurant, spa po," replied the guard. Ahh, one of those multi-functional affairs. At least this one made sense; I still scratch my head every time I pass the "Hotel and Zoo" and the occasional "salon and cafe." (The thought of getting trimmed hair floating in a cup of joe doesn't appeal to me.)

We decided to go back for lunch on another day—T House was enticing enough to lure us back on a second, proper, visit. (Besides, lunch and dinner are supposedly by reservation only.) A few weeks later, after getting stuck in three hours of traffic, we finally made it back.

While the rest of T House is all about neutrals—white, grey, dark wood—the restaurant has some touches of color, courtesy of vibrantly hued Panton chairs (I'm guessing they're repros). They've got a set menu at PHP550 per head (the magic words: VAT inclusive!): two choices of soup served in dainty little bowls, a salad, an entree, and a dessert. Not bad. Except a lot of our first choices weren't available that day. Darn. We ended up getting...

Soup

Wild Mushroom - Made with three kinds of mushroom, garlic, and truffle oil, this was a pleasant departure from typical canned cream of mushroom soups.

Fresh Tomato - Which B said kind of tasted like tomato paste.

Carrot and Coriander - Served with yogurt. Nothing memorable. We wanted the fourth kind of soup (broccoli and almond, I think), but unfortunately, it wasn't available. Or maybe "fortunately" because I don't really like broccoli...


Salad

Tuna Citrus Salad - I so wanted the Grilled Vegetable Salad but—you guessed it—it wasn't available. So I got this salad, which had tuna flakes on greens, topped with olives, white cheese, a few orange bits, and roasted capsicum vinaigrette.

T House Signature Salad - My hurriedly scribbled notes say "with toasted coconut and honey dill dressing." The fact that I can't remember much about the salads should tell you something...which is kind of disappointing considering it's a restaurant in Tagaytay, a place known for great, fresh salads. More innovation, please. I'm guessing Franco's Mixed Green Salad with Feta Cheese and Candied Walnuts could blow any of these outta the water.

Entree

While the first courses weren't anything exceptional, I must say I enjoyed the main course, particularly my...

Fillet of Fish a la Creme Saffron - Yum yum yum! The menu described it as "grilled marinated fish in freshly pickled dressing with saffron cream with capsicum and shitake." While it doesn't look particularly special, it tasted awesome! First of all, you can't go wrong with saffron—it ain't the most expensive spice for nothing. Second, it made me enjoy capsicum! I normally pick strips of pepper out of my food because I don't like the texture and the slight bitterness. But here, it perfectly complemented the creamy saffron sauce.

Salmon Meuniere with Wasabi Mash - "Pan-seared fillet wrapped with nori served with horseradish dressing and wasabi mashed potatoes." This, to me, seemed like a blown-up version of maki: You have a big piece of salmon with an obi of seaweed, and it lies on a bed of wasabi-infused mashed potatoes (instead of rice). I wouldn't mind ordering this again if I ended up going back. I'm a sucker for salmon.

Dessert

Banana Nangkatan Crumble - It was OK (although I'd take a six-peso, sugar-coated turon over it any day)—would have been immensely more enjoyable a la mode!

Mint Panna Cotta - This was served in two shot glasses, and which was a bit firmer than I would have liked...

...but I polished it off anyway.

T House
3195 Calamba Road Tagaytay City
(046) 483-0011
thousetagaytay.com

Restaurant Uno: Old Friends

from top left, clockwise
Roasted Roti with Onions and Gruyere, Grill Wrasse with Vindaloo Sauce
Pasta Putanesca, Falafel with Tzatziki Sauce

Restaurants are like old friends.

You start off building great memories and delicious experiences together. Then as time passes, you part ways, move on, try new things but never forgetting those good, old times. Then, by some twist of fate, you get back in touch and it's almost like you never left…

It’s Saturday and A. and I have had a less than perfect morning. So for lunch, we are looking for a place to have a satisfying meal to brighten our day. After reading this, I decide that maybe it’s time to visit an old friend, Restaurant Uno.

I’m old enough to remember going to Restaurant Uno when it first opened in the 90s. Then, it was a one-story affair with less than fifteen tables. The interiors were sparse but smartly casual. You felt like it was a place where food was taken seriously but never pretentiously. Over time, some things may have changed but at its core, Restaurant Uno has mostly stayed the same.

Now, Restaurant Uno is a two-floor restaurant with simple, dark colored interiors and white linen covered tables. Still minimalist but delightfully unassuming. Their menu is not as extensive as other restaurants. But it’s focused and thoughtful, reflecting Chef Jose Mari Relucio’s experiments in fusing Asian sauces and ingredients with more western techniques.

We start our meal with two dishes that sound familiar but are given a twist to make them new and quite interesting. First is the Flame Roasted Roti with Onions and Gruyere Cheese (P145). A roti canai is formed into fluffy pillows filled with onion and cheese mixture. Biting into this lovely dish is like tucking into a warm bowl of onion soup. Second, we had the Falafel with Tzatziki Sauce (P130). This tiny patties of mashed chickpeas are mixed with spices, fried and drizzled with sauce of yoghurt, cucumber, garlic and olive oil. This Southwest Asian- inspired dish is served with a spicy chili sauce but without the traditional pita bread wrap. Still, it is a delight to nibble on (if you don't mind getting chickpea stuck between your teeth).

For my entrée, I decide on the Grilled Wrasse with Garlic, Capers and Vindaloo Sauce (P380). The fillets of Wrasse rests on a bed of mashed potatoes. The fish is smothered in sauce of red chilis, cumin, ginger, tamarind and mustard seeds, giving this dish a distinctive North Asian curry-like flavor. I just happen to love curry. So choosing this dish was almost a no-brainer.

The only downside to our meal was A’s pasta dish. Years ago during an earlier visit, A felt like eating a pasta that was no longer on the menu. Uno’s kitchen gladly cooked her the dish nonetheless. A. was of course, pleased. Keeping this in mind, A. asked if they could prepare her a Pasta Putanesca (P180) which is not on the menu. The server agreed. But what arrived was nothing like what we have come to expect a Putanesca to be. To be fair, the pasta was quite appetizing but when your taste buds want a certain flavor, anything else can be a bit of a letdown.

Restaurant Uno is a pleasure to visit. Its casual interiors and slightly whimsical yet, delectable food are comforting. Making you wish that you could linger longer.

Good friends should always keep in touch.

PS. A. claims that Restaurant Uno serves some of best bread and iced tea in town. I tend to agree.

Restaurant Uno
195-C Tomas Morato cor.
Scout Funtabella Street
Quezon City
Telphone: (02) 374-0774

Table Recipes: Mix Green Salad with Feta Cheese and Candied Walnuts

Here is a confession of sorts. I hate salads.

I remember as a child, I would eat mostly everything…except for the greens. Rabbit food. Who wants to waste precious stomach space for something so unappetizing? But as an adult, knowing how important it is to consume a daily dose of raw (or properly cooked) vegetables and fruits, I have given into the green.

But eating a salad doesn’t necessarily mean having to force down a dish only a furry, buck-toothed mammal would nibble on. Gone are the days that you were stuck eating iceberg lettuce, squashed tomatoes and soggy croutons, topped with a nasty, bottled Thousand Islands dressing. Now, salad options from a variety of ingredients and combinations of dressings are as varied as the world’s cuisines.

For lunch, A. requests that I keep it simple. No weird concoctions. No funny experimentation. Just honest to goodness food. Thus, to start we had this salad. I’m not sure where or when I first tried this salad but its flavors and textures made an impression. I swore I would recreate it at home. Now, it has become a family favorite.

Mixed Green Salad with Feta Cheese and Candied Walnuts

• One bag of mixed green for four
• 200 grams of feta cheese, cut into cubes
  
• One pear, ribboned
  
• 100 grams of candied walnuts*
• Salt and ground pepper
  

In a large salad bowl, lightly dress the your mixed green with the balsamic viaigrette.

Add the ribbons of pear, feta cheese cubes and candied walnuts

Toss and season with salt and freshly ground pepper to taste. Serve in the salad bowl or in individual salad plates.

Makes four servings

* Yummy Magazine's December issue has an excellent recipe for candied walnuts.

Balsamic Vinaigrette

• 1/2 cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon dijon mustard
  
• 1 clove of garlic, minced
  
• Salt and freshly ground pepper
  

In a mixing bowl, combine the vinegar, mustard, and garlic. Whisking constantly, add the oil in a slow stream.

Season with salt and pepper to taste.

Makes 3/4 cup

This salad is about creating balance in both taste and texture. The sweetness of the pears and candied walnuts balances out the acidic tartness of the vinaigrette. The salty creaminess of the feta cheese is countered by the crispy bite of the fresh greens and walnuts.

If salads were this delicious when I was young, I probably would have eaten more of my veggies sooner.