Our Humble Plea

We foodies can be a bit self-indulgent.

However, there are moments when talking about food just doesn't seem right. So at this time of great need, we humbly request that you share your time, effort or money with a friend, a relative, a neighbor or even a total stranger who is struggling through this difficult time.

Here are some websites you can visit to find out how you can help:

The Philippine Red Cross
The ABS-CBN Foundation
The GMA Kapuso Foundation
The Ateneo De Manila University
The De La Salle University Manila

We are sure that anything you can give will be greatly appreciated.

All our hopes and prayers go out to the survivors of this nightmare and relief workers laboring around the clock to bring them a measure of comfort.

Much thanks to Gino Perez for the video and Erik Lacson for the photographs

On The Table: Aun Koh of Chubby Hubby

To say we are fans of Aun Koh would be a gross understatement. Besides documenting his culinary adventures on his popular food blog, Chubby Hubby, Aun and his wife, Tan Su-Lyn busy themselves consulting for luxury restaurant and hotels and creating the annual Miele Guide. His rich gastronomic tales and mouthwatering photos have established Aun’s reputation as a true food blogger’s blogger.

What made you decide to create Chubby Hubby?

Chubby Hubby came about through chance. I was in charge of organizing the Singapore Writers Festival back in 2005. The Chairman that I had appointed had suggested we incorporate blogging into the Festival program—using blogs as a way of marketing the Festival as well as inviting famous bloggers to sit on panels. I had no idea back then what a blog was. But when I started investigating them, and especially when I came across the then-new world of food blogs, I was hooked. As an ex-writer, photographer and magazine editor, I thought a blog would be the perfect hobby. I still missed writing and taking photos so it was a great creative outlet. And as a passionate foodie, naturally, I decided to tailor my blog around my gustatory cravings.

You are one of the creators of the Miele Guide. Why did you decide to take on this challenging endeavour? And how is the guide created?

Both my wife and I have long wished that there was a standard in Asia, equal in stature to how Zagat is respected in America and how Michelin is in Europe. For the most part of our professional careers in the media in Asia, there was no such standards. In fact, most of the restaurant guides that did exist were highly unprofessional in that they had no integrity—they asked restaurants to give reviewers free meals and charged for the amount of editorial space they would eventually receive. Su-Lyn and I have also been part of the jury for Restaurant Magazine's World's 50 Best Restaurants for many years. And while I highly respect this survey, in its early years, it was heavily biased against restaurants in Asia, i.e. the way the voting was set up meant that no Asia-based restaurant could ever rise to the top. This only motivated us even more to set up a credible Asia-regional restaurant guide, with evaluations and rankings, that, while debatable (as they all are), would be respected by the industry. Most importantly, a chef from Asia could go to the West and be able to say with pride that he had some form of recognition from his region, the same way European chefs often tout their Michelin stars during overseas promotions. We were simply very lucky that the folks at Miele understood and shared our passion for the F&B sector in Asia and recognized just how important a guide like The Miele Guide could eventually become.

Your 'day job' requires a lot of travel, can you tell more about it? And are there any travel destinations that you would recommend?

I run two small companies. One is a small publishing firm. We publish The Miele Guide annually plus we take on a lot of cool custom publishing jobs. The other firm is a lifestyle consultancy. We have three teams specializing in three areas: F&B development; public relations; and marketing. Most of our work is related to the F&B industry, hospitality and travel industry, and the luxury lifestyle market. I travel quite a bit because of our F&B projects. Last year, we developed a bar-restaurant concept for a client in Dubai; most recently, we helped create and open all the F&B outlets for a hotel in China. We're currently working on a fast food company in Indonesia. I also travel because of some of our PR (and other) clients. We handle the Asia PR for Mr & Mrs Smith, the world's sexiest boutique hotel collection, and the global PR for Alila Hotels & Resorts. They've just opened some stunning new properties in Bali and the Maldives. I am planning some visits currently. Both my wife and I love Japan. We love eating and shopping there. In fact, we just came back from Kyoto recently. I would urge any and every serious foodie to make not one but several trips to explore this amazing and very unique country.

Say we looking for fine dining experience in Singapore, what would be your three restaurants recommendations?

In order, I would recommend Jaan par Andre, Iggy's, and My Humble House. But let me specify, I would only recommend the last option if you book ahead, book the private chef's table and get Group Executive Chef Sam Leong to whip up a Modern Chinese meal for you. Jaan par Andre is helmed by Andre Chiang, hands-down the best French chef working in Singapore today. And Iggy's is an amazing culinary experience; it is contemporary fusion at its best.

What have been your three most memorable meals ever?

There are just so many. It's really hard to choose. But if pressed, I'd say a simple burger and beer meal at Corner Bistro in NYC with my wife a few years ago; dinner at El Bulli in 2008; and dinner at Alain Ducasse in Paris during my honeymoon, many, many years back. Each, of course, is memorable for very different reasons. With Corner Bistro, especially, it was about sharing a place that I had loved in my youth with the love of my life. Yes, the burgers are great, but it was about finally taking my wife to a place I had raved to her about for years.

What is your favorite food blog, cookbook, food-related TV show and food magazine?

That's really difficult. I think I am going to do the wimpy politically correct thing and not name a specific blog nor cookbook. For TV shows, I am hopelessly addicted to Top Chef. And for magazines, while S is a huge Donna Hay fan, I prefer Gourmet Traveller and Vogue Entertaining and Travel, both also Aussie mags.

What three tips can you give to would be food bloggers?

Decide why you are starting your blog. Are you trying to land a book deal or a movie deal? Are you trying to make money from the blog? Or is it really just something fun for friends to read? The answer to these questions will determine what kind of blog you do, the tone you take, and what you write about.

Posting negative restaurant reviews if you are an amateur (food writer) is the quickest way to earn disdain and lose respect from industry professionals. Sure, it's fun to write negative reviews. But not everyone is AA Gill. When most people write bad reviews, they also read rather poorly. Just don't. My parents always said if you nothing nice to say, say nothing. I think that's damn good advice.

Invest in a nice camera and learn to use it. Rule 3(a) would be to exercise manners when taking photos in someone's restaurant. Always ask the manager if you are allowed to shoot your food. And never act like a spoiled child if they say no.

What junk food do you love?

Spam and ice cream come to mind. But never together of course.

Is there a food you just can’t enjoy?

My wife and my dogs love durian. You'd have to hog-tie me and clamp my mouth open before getting any of it past my lips. I really can't stand the stuff.

Just between you, what are the future plans for Aun Koh and Chubby Hubby?

Well, my wife and I are really happy with the popularity of the blog. It constantly amazes us how many readers there are. Right now, we're focusing on building up our companies. Ate Consulting is really growing very quickly and we need to ensure we continue to service our clients properly while also identifying new talent to bring into our little corporate family.

Table Conversation: Settling for Senju

Hiroshima Kaki Motoyaki

Please don’t think of me a snob.

No one just settles on a restaurant like Senju. Compared to other Japanese restaurants in Manila, Senju is a standout. From its minimalist design to beautifully executed cuisine, you would be hard pressed to find a restaurant that did Japanese food any better. This post is really not about Senju itself but why A and I ended up having to find consolation in box of sushi and platter of unagi.

from top left, clockwise
Senju sushi bar, Chirashi Sushi, Senju Interiors, Edemame in Bowl

On any other night, I would have loved to eat here but this was not the plan. A and I were hoping for something different. Something more Italian. We were hoping to be transported to fields of Tuscany as we dined at the restaurant next door, Paparazzi.

But sadly, this was not going to happen. Not that night anyway. I will not bore you with details. Suffice to say, we were victims of bad communications.

Sometimes, it's not just about the food. As the restaurant industry grows and evolves in the Philippines, the importance of service becomes paramount. No amount of apologies or offers of free meals can make up for ruined evening of bad service. The best thing that any restaurant can do is provide the best dining experience they can for each and every one of their guests.

We, as paying customers, deserve it.

Senju
Mezzanine Floor
Edsa Shangrila
1 Garden Way
Ortigas Centre
Mandaluyong City 1650
Telephone: (02) 633 8888 ext. 2738/2739

Behind the Kitchen Doors: Sidcor Revisited

Northern Delights from the Sidcor Market

I love markets.

I love seeing, touching and smelling fresh produce and thinking up different ways to consume them. I love interacting with proud vendors, purveyors, farmers and producers of these products and the bits of info they throw in every conversation. Sidcor Market is Manila's fine example of a combination of wet and dry markets, primarily showcasing cooked and uncooked food products, some artisanal, from all over the country. The range of items for sale has grown along with the market's size over the years. (It's relatively large, considering it started out with just several stalls but still very much manageable). It now includes plants and herbs, clothes, DVDs and even antiques. However, the main attraction has always been—and always will be—the food.

This is not the place to go to if you don't intend on spending more than usual on food. And while it isn't the Aw Tor Kor market, it is definitely still worth waking up early for.

To take a look around the Sidcor Market, click here. Once viewing the slide show, click on the photographs to get more information.

Franco's Note: And if you want to view more of our photo essays, please click here.

Table Recipes: Macadamia White and Chocolate Hazelnut Ice Cream

I’m taking advantage of the long weekend.

My eldest brother may be 50 but he still loves his ice cream. So as a gift, I have decided to make him six, homemade flavors within this year. Sadly, I’m falling slight behind. So this weekend, I am making up for lost time and churning up a double feature. Each of these flavors that I made emulates ice creams that I currently love.

I’m looking to recreate a Sebastian’s favorite of mine. Using David Lebovitz’s recipe as a jumping off point, the first flavor is a sweet White Chocolate Ice Cream with Roasted Macadamia Nuts or better known as a Macadamia White.

Macadamia White Ice Cream
Adapted from David Lebovitz’s The Perfect Scoop

• 230 grams white chocolate, finely chopped
• 500 ml (2 cups) heavy cream
• 250 ml (1 cup) whole milk
• 5 large egg yolks
• 130 grams (2/3 cup) sugar
• 125 grams (1/2 cup) macadamia nuts, lightly roasted and crushed
• Pinch of salt

Prepare two mixing bowls. In one bowl, place the white chocolate and put a strainer over that bowl. In the other, whisk together the egg yolks.

In a saucepan, mix together the milk, sugar and salt over medium heat. Slowly pour the warm milk over egg yolks, constantly stirring. Once full combined, pour the egg-milk mixture back into the saucepan.

Place the saucepan over medium heat. Stir the mixture constantly with a wooden spoon. Once the mixture thickens and easily coats the spoon, pour it through the strainer into the white chocolate chunks. Combine the custard, white chocolate and the cream until smooth. Place the bowl in an ice bath and slowly stir until cool.

Chill the mixture in refrigerator overnight. Freeze it in your ice cream maker according to the manufacturer’s instructions. A few minutes before the end of the churning, slowly add the crushed macadamia nuts.

Store the new churned ice cream overnight before serving.

Makes 1 liter

The second flavor is inspired by Selecta’s Gold Label line of ice cream. I’m making a Chocolate Hazelnut Ice Cream made even with more decadent with the addition of crumbled bits of Fudge Brownie.

Hazelnut Brownie Ice Cream

• 250 ml (1 cup) heavy cream
• 250 ml (1 cup) milk
• 130 grams (1/2 cup) chocolate hazelnut spread
• 25 grams (1/4 cup) unsweetened Dutch-process cocoa powder
• 1 very large fudge brownie, cut into small cubes
• Pinch of salt

In a large saucepan, mix together the milk, cream, cocoa powder, sugar and salt over medium heat. Once the mixture comes to a boil, remove the pan from the heat. Whisk in the hazelnut spread until thoroughly blended.

Chill the mixture in refrigerator overnight. Freeze it in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of the churning, slowly add the cubes of fudge brownies.

Store the new churned ice cream overnight before serving.

Makes 1 liter

Enjoy and happy eating.

Table Suggestions: Beer, Bitters and Sarsaparilla

from left to right:
Sarsaparilla, Lemon Lime Bitters, Ginger Beer

I need my Ginger Beer.

I don't get to meander the byways of my local supermarket as much as I used to. Ever since I became old enough to buy my own groceries, I have to adopt the strict discipline of the list–the written breakdown of food requirements prepared by my all-around, ever-reliable household helper, Bb. I am an impulse food shopper. If left to my own devices I would probably buy (sometimes useless and usually expensive) food items that would linger in the refrigerator (or pantry) and slowly rot away. Still I do occasionally savor in the world’s delightful indulgences…

While heading toward the cashier aisles, some odd-shaped, amber-colored bottles caught my eye. Stacked on a black nondescript shelf, these bottles of what I thought were just another expensive imported brand of beer turned out to be a revelation.

Meet Bundaberg Brewed Drinks. Produced and bottled by a 40+ year old, family-owned Australian company, every drink is made with naturally and locally grown ingredients. Having been raised on a somewhat consistent flow of Coca Cola and Royal Tru-Orange, trying these bottled drinks was like having your first bite of a beautifully marbled wagyu steak or biting into the skin of Peking Duck gently flavored with a tangy hoisin sauce or taking your first lick of Ben and Jerry’s Chocolate Chip Cookie Dough Ice Cream. It was just that good.

What makes these drinks so unique are the new and wonderful tastes that literally and figuratively tingle in your mouth: the spicy sweet of the Ginger Beer, the caramel earthiness of the Sarsaparilla and citrus tanginess and unusual bitter lingering in the back of the Lemon Lime Bitters. It is these intriguing flavors that keep me coming back for more.

I'm sorry, my dear reader. I will confess that as much as I love to share things with you, I'm not going to reveal where you can get the little bottles of joy. It doesn't look like my local supermarket is going to bring in more Bundaberg Brewed Drinks. Maybe it's because these drinks are much too expensive. Or maybe it's because their flavors are too foreign for the local palate. Whatever the reason, I'm still hoping that some forward-thinking distributor will start importing these effervescent bottles of sparkling flavors. Believe me, they are delicious to the very last drop.

To learn more about Bundaberg Brewed Drinks, click here.

An Update: I just learned from a lovely product merchandiser that Landmark Supermarket (Bundaberg Brewed Drinks are available at both Landmark Makati and Trinoma) have a small stockpile of these Australian beverages in their warehouses and will be importing more since apparently there is a small, yet loyal following. Hurrah!!!