Eating Indian: Indian by Nature

Chicken Butter Masala

It's kind of funny how I ended up going to Indian by Nature because those exact words are probably what some people would use to describe me. This is mainly because my best friend M is Indian, and her family has practically adopted me. I am fascinated by Indian culture, and was thrilled that my bridal shower (organized by my best friend) was Indian-inspired. I even have a built-in bindi (sort of Harry Potter-esque), and an Indian visitor once joked that if I ever visited India, I would be propped up on an elephant and paraded around like a princess.

But for all my semi-Indian-ness, there wasn't much I knew about Indian food. I pretty much just ate what my "foster mother" cooked, no questions asked. I'd be told what it was, but I would soon forget and just chow down.

The prospect of trying out an Indian resto thus both excited me and intimidated me. I liked all the stuff I had tried over the years (even the stuff that M and her sister passed on, and that their dad happily sent my way) but I realized I had no idea what authentic Indian food was supposed to taste like. So what was I to do but drag M along on this assignment?

On our little Indian by Nature dinner date, I learned three things about Indian food.

1. Indian food comes in four main colors.

Beside each dish on the menu was a parentheses, indicating its color. A dish could be one of four colors: red, green, yellow, or brown. Unfortunately, I ignored these helpful little notes and ended up with a very red tabletop. The only things that were non-red were the complimentary bowls of chutney served alongside free papadum. Not exactly a well-rounded meal. Should've asked R, a hard-core veggie Indian friend, to tag along.

Chicken Kathi Roll

M and I started off with the Chicken Kathi Roll—toasted pita bread with fresh veggies and chicken, "cooked in Indian spices and herbs." M's verdict? It was good, but had a little too much ginger for her taste. I asked her where she's had the best chicken kathi roll ever. I was fully expecting her to say somewhere in Mumbai. But instead, she replied, "New York. You know those little carts on the street?" Hmmm.

Next up in our Parade of Red: the Paneer Tikka. Described as "pieces of cottage cheese, capsicum, onion, and tomato cooked in famous Indian Tandoori flavor," they were essentially big cubes of slightly crumbly cheese covered in a thin, subtly crispy shell of spices (all red). It's been a while so my memory could be playing tricks on me, but right now I'm salivating just thinking about it!

While we were deciding on our main dish, the Indian chef came out to greet us. I'm not sure if he does this all the time, or if the waiters just told him that there was an Indian guest. (In fact, the waiters seemed to love the fact that M was there, telling her about their mostly Indian clientele, and about the Bollywood star who was in town recently.) Chef could see that we hadn't made up our minds, so he suggested the Chicken Tikka Masala. M reasoned that the chef would know best, so we took his word for it and ordered his recommendation. The boneless chicken cubes were swimming in a sea of masala sauce, made of secret Indian spices of course. I think I would have really liked this dish if only I hadn't had similar flavors earlier on.

2. Indian food is all about the spices.

This I already knew--walking through Little India (possibly my favorite place in Singapore) is enough to tell you that spices, glorious spices, are an indelible part of Indian cuisine. M's first comment when she walked into India by Nature? "I could really smell the spices." As soon as you walk through the door, you catch a whiff—nay, a blast of the powders and seeds and secret sauces in the kitchen. It's sort of like entering Jollibee where you immediately detect that Yum Burger smell, only here, the aroma is stronger and seems more...natural.

Paneer Tikka

3. Not everyone agrees what "authentic" Indian food is supposed to taste like.

Our other Indian friend, T, called over dinner. "What are you doing there? I really don't like it there!" she told me. "What exactly about it don't you like?" I asked her, curious—why doesn't this Indian like Indian by Nature? She replied, "It's too...spice-y."

As we hung up the phone, I asked M about what real Indian food is supposed to be. Is it not supposed to be that flavorful? She thought for a minute. "Even in India, my massis (aunts) ask the cooks to lessen the spices. But I guess it's really like this," she remarked.

So I figured that it really is just a matter of preference. Just as there are a hundred different ways to cook adobo, there's not a single way that, say, masala "should" be done. And in the end, if the meal tickles your palate, and leaves you satisfied and rubbing your belly, authentic or not, it's pretty much done its job.

Indian by Nature
2nd Level
Jupiter Place
Jupiter St.
Makati, Metro Manila
Tel: (02) 484 9629

Eating Indian: Swagat

I had expected to see Ms. Khanchandani as we entered Swagat. Not that I know her personally. And not that she would even know who the dickens I was. But I’ve actually been to this place several times when it opened a few years back and noticed her around even back then. She’d personally greet diners and often asked Indian food first timers if they needed any help maneuvering the quite extensive menu. She’d then disappear out back where I assume she’d cook the orders. This place was a tight ship. A one-woman-show.

So maybe a year or two has passed and found ourselves again faced with Mrs. K. This time, though, I asked her if she could order for us. Initially letting us know of the “best-sellers” (a term that turns me off in restaurants), I told her we didn’t care for them and would like to sample some food she would order herself if she were in our position. A bit taken aback she leafed through the menu and recommended the following: Onion Bhajia, Chicken Tikka Masala, Shrimps Masala, Buttered Naan and Palak Paneer.

Ok, so this wasn’t quite the lineup I was expecting. Given the exhaustive list of vegetarian and non-vegetarian items on the menu, I would’ve assumed to have gotten a less “common” selection of dishes. And something a little more "kosher" than Chicken Tikka Masala (because last time I checked this dish in fact has roots in Glasgow, which is not anywhere near the Ganges). But, oh well, we decided to go along with it. Maybe there was a reason why she picked them out.

In all fairness, the Onion Bhajia (P100) were excellent; a fine example of properly fried fritters. Not at all greasy and was fluffy on the insides. The Chicken Tikka (P225) and Shrimps Masala (P180) were good in that you could tell the ingredients were fresh and the meats were fork-tender. The spices were spot on, although I did think it needed a bit more heat after stating we wanted the dishes “medium spicy”. I hardly broke a sweat. The Palak Paneer (P125) was undoubtedly home made; the cheese soft as opposed to being rubbery. My only gripe would probably be food quantity. Four dishes, not including the Butter Naan (P70), between two moderate eaters and we were still hungry. Could it have been the hunger fueled by drinking a whole 650ml bottle of 7.2% alc ,Kingfisher (P225) by myself on an empty stomach? I doubt it, as my petite companion, who normally eats like a bird, was asking the same question. There was a lot of gravy but, really, where was the beef?

So I order dessert, which I don’t normally do, hoping to top things off. And as seemingly unappealing as the Kulfi (P90) may have looked, like shaved shingles in a tiny cup, I found it quite perfect to end a heavily spiced meal with. Rich, dense, milky, nutty and sweet; spiced as well but just cut across the heavier tasting past dishes.

No question, I found the appetizer and dessert quite satisfactory. The in betweens left a bit of a question mark. Not to say it was a regrettable meal. I just had unfairly higher expectations of this place this visit. But now I do remember what Swagat is all about. It’s definitely not about extravagant ghee drenched Indian food (which was sort of what I wanted at that time...and still do). It’s about providing authentic, home-cooked Indian food for those who miss it, who need a fix; with the no frills atmosphere. And if that’s the type of Indian food you’re looking for then this place definitely delivers. However, I do suggest you delve into the loads of more interesting items on the menu.

Swagat Indian Cuisine
119 FCC Building, Rada Street
Legaspi Village, Makati City
Tel: (02) 501-5079 or (02) 752-5669
Fax: (02) 888-2560
Email: kkhanchandani2000@yahoo.com

Eating Indian: Queens of Earthly Delights

I don’t know much about Indian food.

Foodie friends knowledgeable in all things Indian believe that you cannot have an authentic meal in Metro Manila. Only an invitation to an Indian household would come anywhere near a true Indian meal. Sadly, those are few and far between. So I am left with only one other option, dining out.

You would think that with Indian food being a world cuisine and with an ever-growing community in Manila, an Indian restaurant should be in every area of the city. Sadly, you would be wrong. There are a few, mostly concentrated within the central business district of Makati.

After a little bit of discussion, my friends (the same ones who said you couldn’t get a decent meal) relent and provide me with a short list of restaurants to choose from. With my friend M in tow, we decide to have lunch at the oddly named restaurant called Queens Crystal Garden.

With its Chinese-sounding name, muted golden interiors and floor to ceiling windows, one cannot be faulted for thinking that it is a Cantonese restaurant. But it isn’t. While most perceive Queens to be an Indian restaurant, its menu says otherwise. The first part of the menu is a hodge-podge of Southeast Asia cuisine: Malayan, Indonesian and even (if memory serves) at bit of Chinese thrown into the mix. The other part of menu is all-Indian. Queens calls it Asian Fusion. I call it hedging their bets (a manifestation of buffet mentality, perhaps).

When it comes to the ways of Indian cuisine, M and I are relatively ignorant. So we do what any customer faced with a menu of unusual names and unfamiliar dishes would do, we ask the waiting staff. But faced with congenially sincere and yet uninformative responses (such as “Sir/Ma’am, everything is good”), we are left to rely on little crowns (this is Queens after all) marking restaurant recommendations on the menu as guides.

Having tried our fair share of Indian breads, M and I decide to try something unusual, the Naan Pudima (P110). Naan, a flat bread baked in the heated sides of a tandoor oven, is fairly common in most Indian menus. But what makes our order unique is a thin layer of finely minced mint leaves baked into crust. Crisp on the outside and yet pillowy soft on the inside, the Naan Pudima with its minty aftertaste was the perfect foil (and utensil) to the spicy dishes that were to follow.

The rest of our dishes arrive at the same time. The Paneer Makhaniwala (P300) is a dish of firm cubes of white cheese cooked in a fragrant stew of tomatoes, cream, clarified butter and chilies. A regional specialty of Kashmir, Rogan Josh (P420) is mutton slow stewed in a deeply flavorful masala sauce with saffron and yoghurt. Lastly, the Reshmi Kebab (P350) are cuts of chicken breasts marinated in a ‘homemade’ spice rub and quickly grilled on a skewer in a tandoor oven.

We absolutely enjoyed the rich, intricate layers of flavors of the Paneer Makhaniwala and the Rojan Josh. But what truly was as delectable surprise was the Reshmi Kabab. The generous cubes of chicken breast (a difficult cut to cook) were perfectly grilled. Tender juicy and yet thoroughly cooked through, the chicken had just enough piquant kick to keep things interesting. My only issue with the meal (which was no fault of the restaurant) was that we should have not been such wimps and opted for dumbed-down spiciness. Asking for “Medium hot, please.” was a mistake.

I don’t know much about Indian food. I do know what enjoy eating and I love the delights of Queens Crystal Garden. But next time, I’m going to ask them to bring on the heat.

Queens Crystal Garden Restaurant
146 Jupiter Street
Barangay Bel-Air
Makati City
Tel: (02) 895 1316 or (02) 895 1816

Table Conversation: The Other Bicolano Gold

Daet Pineapples

It seemed like a lifetime ago when a buddy of mine and I spent countless weekends roughing it in faraway towns pursuing a certain water sport. I'd probably need a totally different blog just to detail all the mishaps and adventures we experienced. But one such province we frequented was Daet, Camarines Norte. After some long, tiring sessions in the Pacific Ocean we'd most often have dinner at this Bagasbas beach restaurant called Kusina ni Tita Angel (which served excellent food) and always ordered the sweetest, most refreshing pineapple shakes. Best ever. They were inexpensive at about P10 to P15 a glass. And upon countless inferences came to a conclusion that the mixture didn't indeed contain any dairy or any other funky ingredients. It was simply made of ice and some Daet pineapples whizzed together in a blender; with just a touch of sugar added, if at all. So we made it a point to bring home some of these pineapples during one trip. And it was like P20 for four pieces. Unbelievable, I know. We brought home a trunk-load.

Some nearly ten years down the road, let's say yesterday, I was walking along the street, going to the office, when I saw a vendor with a cartload of pineapples. They were small (just slightly bigger than a fist) and smelled so intense you could probably get a whiff of it a block away. While the vendor was peeling some I could see the juices just flowing from the yellow flesh. These were unmistakably from Daet. I bought four pieces for P20. Unbelievably the same price in Manila regardless of transportation costs.

I hurriedly peeled them as I got home and the musky aroma just filled the kitchen. Slicing the fruit was quite a task because of all the slippery nectar but my goodness, the taste just brought back memories. These are probably the sweetest pineapples you can find anywhere. A little bit fibrous, though not as much as its bigger relatives but definitely only the tiniest hint of acidity....if at all. There is indeed more than only one type of gold abundant in Bicol.

A Short Note of Thanks

The 2009 Best Food and Beverage Blog

The mother of all surprises.

None of us expected to win this year. Truth be told, I was already preparing my 'Susan Lucci of the Philippine Blog World' shtick. I guess I won't be needing that overused cliché.

Last October 9, the Philippine Blog Awards' panel of judges voted Table for Three, Please as the Best Food and Beverage Blog for 2009.

We are humbled by the honor.

'It takes a village...' is another overused term. And yet for Table for Three, Please, it is a very apt one. There are so many people, known and unknown, who have made this blog what it is today.

To all contributors (past and present), photographers, guest bloggers, editors, chefs, bakers and (last but not the least) readers of Table for Three, Please—a warm and most heartfelt thank you. We couldn't have done this without all of you.

To find out who else one won at 2009 Philippine Blog Awards, click here.

On The Table: Roshan Samtani of Homemade by Roshan

For someone who claims not be a dessert person, Roshan Samtani has us all completely fooled. Baking in her surprisingly small home kitchen, she creates some of the most delectable desserts that have become family favorites around Metro Manila. And while she may not consider herself a 'dessert person' to her loyal customers, she is the font of everything that is scrumptiously sweet.

Who has influenced your baking/cooking the most?

I have not studied formally. So I don’t have the one mentor who was most influential. I think it's the people who eat the desserts who influence me the most, what I feel they would like or what they would be looking for next. That is how I come up with most of what I do, especially the most popular ones.

I try not be very structured in the way I bake. I try not be very modern. I'm more the homemade, old-style, small-batch way of baking.

What books have influenced you the most?

The books I like are not necessary the books I bake from. I like the books of David Lebovitz because he is fun. I think baking should be fun and not so difficult. Some people make baking look so hard to do. But it's not rocket science. And you don't need the best equipment to bake well. Most people would be surprised [to see where I bake], nothing high-tech. It's home stuff, nothing a normal household would not have.

I also like to read Maida Heatter because I like the way she always puts a little story. You can see the history behind the recipe and I also like how she explains things. Even if you don't use the recipe, you learn something from reading it that you can apply somewhere else.

What made you decide to start Homemade by Roshan?

There was no real start. When I was doing my college thesis...we [Roshan and her thesis mates] had to put up a business for a year. We set up a company called Chocoholics Incorporated. We made chocolate truffles and brownies. It became very successful in the few months we were running it. I was always into baking. Even as a child, I liked to make small cookies and such. So when we had a [thesis] group, I told them I could teach them to make the stuff and food is always easy to sell, especially chocolate.

After [the thesis] was done, I continued to bake at home. I would make [desserts] for parties at home. Someone would always ask me to make something for them. And I used to give it away until, my dad said," You will go broke!" because the ingredients were all starting to add up. People began to say, "No, don't give it to me. I'll order it." So it started from that.

Of the desserts you make, what is your favorite?

I'm most proud of my cookies. It's a little bit surprising for people because cookies are something that seems to be simple and that anyone can do at home. But to get my cookies right required the most work for all of my desserts. My cookies required the most science. What brings me happiness is when someone bites into the cookie. It may just look like a cookie but when you eat it, something lights up.

What are your favorite (local or foreign) restaurants?

An old favorite is Chef Jessie Sincioco's Le Souffle. I have had many great meals there over the years. I particularly love her Roasted Rack of Lamb Provencale, which never fails to satisfy.

Another favorite is Chef Tonyboy Escalante's Antonio's in Tagaytay. The combination of his superb food (I love the steak!) and that out-of-town air makes it well worth the drive.

What was your most memorable meal?

I've had so many memorable meals, far too many to recount. But all of them had the following elements: good food (many times home-cooked), great people to share the meal with, good conversation and lots of laughter.

What is your favorite junk food?

I like the regular Cheetos. After trying everything--the puffs, the jalapeno- flavored which were good in the beginning--I went back to the regular [Cheetos]. I like nuts, which isn't junk actually.

Is there food you hate?

Lots. I'm not into the 'reality show' kind of food, all these strange and exotic stuff. I don't like cooked vegetables. I prefer them raw or if they are cooked, they should be cooked a little. I can't eat the mushy stuff.

Just between us, what are the future plans of Roshan Samtani and Homemade by Roshan?

Everyone asks me if I want to open something in a mall. I'm not saying never but it's not a plan. It's not something my heart desires. I like doing this [baking and working in her home]. Because when I do this, I can actually bake. When you go bigger, you are not baking anymore. You're running a business. There is just no time [to bake].

Homemade by Roshan
Telephone: (02) 631 7786
Cellular Phone: (0917) 833 6286
Website: http://homemadebyroshan.com

Table Conversation: Buying Peace of Mind

Donations or Panic Buying?

I intended to buy just a few things at the supermarket last Friday (October 2) --pancake mix, maple syrup, a few canned goods (guilty! Because, really, who has time to whip up a fancy breakfast when you're rushing to get ready for work?). As I walked in, I realized that it was no ordinary trip to the grocery. Long queues were formed, snaking towards the many cashiers; practically each person in line had a shopping cart brimming with provisions, and a look of worry on his or her face.

If there is a calm before the storm, there is also the frenzy before the calm before the storm.

Viewing what a friend called the abundance of "weather porn," the masses had their fill of doomsday predictions, an early 2012 brought about by the coming Typhoon Pepeng. I made my way to the canned fish aisle and found the tuna shelf ransacked. I had to make do with some flavors we'd never tried before as B's old standbys were out of stock.

As I walked past a couple of yuppies, I heard them tsk-tsking as they witnessed what they deemed to be mass hysteria, the panic-buying that was occurring at that very supermarket and in supermarkets across the metro. But I thought, panic or no panic, it always, always pays to be prepared. I thought about my best friend who was stuck on the second floor of her house for days, and who had to clamber up onto their roof, waving at passing helicopters for food. (She was ignored.) I recalled the story of another friend, whose young children were among two dozen people (their neighbors included) trapped in a tiny room on their second floor; he and his wife were prevented from making their way back into their house by the raging flood. With barely any food, 24 people had to content themselves with a shared can of Spam at some point.

Those yuppies could tsk-tsk all they want, but we really can't judge people when they go into panic mode. It's the survival instinct kicking in--we don't know what they've been through. A shopping cart full of canned goods isn't an over reaction when it can bring something truly priceless: peace of mind.

And should the storm pass rather uneventfully (as it did over Manila), then those canned goods can still be put to good use--they could be given to those who are still reeling from the effects of the last epic flood.

Much thanks to Jo Manalastas of Spot.PH

The Travelling Table: A Pedestrian Breakfast

The idealized Saturday morning breakfast is always a nice picture: eggs, bacon, pancakes with all the trimmings. In real life, my breakfast consists of a mix of dry, whole-grain cereals and flax seed mixed with a probiotic drink or with yoghurt on other days. It doesn’t taste half as bad as you might think. It’s quick and gets me through to lunch with my blood levels pretty much stable (meaning I don’t get into a hypoglycemic bout and do a Serena Williams). While this entry is starting to read like a geriatric’s hospital chart, I would like to say that I do occasionally break away from my normal morning fare.

During a recent trip to Hong Kong, I ditched the hotel breakfast buffets and the McDonald’s coupons and walked around early in the morning on surprisingly empty streets. (I’m accustomed to being bumped while walking so much so that it feels strange to have the sidewalks to myself). I saw a few take-out counters/diners open. On this particular day, I decided to sit in this one. After inspecting the menu (printed in mostly Chinese with blurbs of English), I chose to have some congee and a side order of you tiao (a.k.a. Chinese crullers, bicho-bicho or oily devils) wrapped in steamed rice sheets.

The congee came boiling and had a loose, more fluid consistency than that of lugaw. Mixed in were morsels of century egg, pork strips, fried skin-on peanuts (which gave that smoky-crunchy contrast) and sesame oil. It soothed my growling stomach after the first spoonful.

The side order of you tiao seemed simple, bordering on boring. But after the first bite, you realize its complexity. The you tiao and the rice sheets are made of the same thing: flour and water. But the former is fried and the other steamed. Wrapped together and doused with a sweet soy-based sauce, the combination was brilliant. Dipped in the congee and quickly popped into my mouth, made the you tiao even more interesting.

My kryptonite is definitely fried food. Scanning menus, my eyes would naturally gravitate towards the fried food section. At a buffet, I would automatically pick up something deep-fried. Which explains why I love you tiao. I love it so much that after my mess of a breakfast, I decide to order some to go and ate it on the way home. (If you have to ask, I did not particularly function well that morning.) Known in the Philippines as bicho-bicho, you tiao is locally served dredged in sugar, like a doughnut. Honestly I like it better than regular doughnuts. But what I like best is the original greasy devil. Leavened with baking soda, stretched out in strips and boiled in oil, these fried crullers gives a clean, hard crunch yet remain airy and chewy on the inside. They go perfectly well not only with congee but chopped up in stir-fries - absorbing sauces while giving that texture contrast.

I noticed that a Hong Kong breakfast comprises mostly of carbohydrates. Noodles, congee, zongzi (a.k.a. machang) or you tiao are served hot (or with something hot and liquidy) to soothe an empty stomach. Flavors are relatively mild so as not to shock the system. With the exception of some warm soy milk, hardly any drinks are taken. Not even tea. The whole meal is consumed fast, in typical Hong Kong fashion. I like the experience in general but I noticed I ran out of gas well before lunch. Oh well, it's back to eating cardboard…

Table Suggestions: Revisiting Sala

The Salad of Crispy Lobster Tail

Being a food blogger has its benefits.

One of them is the continuing motivation to discover the new and undocumented culinary experiences the world has to offer. The downside? The seemingly never-ending need to discover the new and undocumented culinary experience the world has to offer. Simply put, it’s a double-edged sword.

I love my Eggs Benedict from Mamou. I crave for my double beef patty burger from Charlie’s. I adore my Peking Duck from Shang Palace. As much as I would like to keep talking about these experiences, I cannot. It would probably bore you (and me) to death.

Which brings us to topic of Sala Restaurant. Many of you who are of my age bracket will remember that Sala was a fixture of the defunct Remedios dining scene of the 90’s. At the time, Sala was an oasis of tranquil sophistication in Malate’s sea of boisterous bars and oh-so-trendy restaurants. I had dined at the old location more than a few times before their move to their current abode. But sadly, I always felt a little poorer (literally and figuratively) for the experience. I am not saying that Chef Colin Mckay’s food was not delicious or that his restaurant was not understatedly stunning. But Sala always left me wanting more. In the end, I became cool to the idea of eating at Sala ever again.

from top left, clockwise
Goat Cheese Crostini, Vodka with a Lime Twist,
Poached Beef Tenderloin with Celeriac Gratin, Sala's Table Setting

Things have changed.

Now, nestled in the heart of Manila’s corporate district and with a new executive chef (Chef Carlo Miguel of retired Mezzaluna) running the kitchen, Sala has moved on to become a favorite of the corporate expense account and the ladies who lunch crowd. Sala is not a scream but a whisper. Its somewhat out-of-the-way location (away from the malls) and cool, minimalist interiors speak of the soul of this restaurant. One does not think about going to Sala. One decides to go. It is a ‘destination’ restaurant that highlights the sublime and simple elegance of dining out.

Tonight, we are treating ourselves to Sala’s Tasting Menu (P1800 without wine tasting)–a five-course meal showcasing the best of Sala’s menu. After a quick amuse bouche, a Crostini topped with Goat Cheese and Orange Salt, we are served our first two courses in quick succession, a Salad of Crispy Lobster Tail accompanied by a Corn Puree and Roasted Pepper Salsa and a Lavender Smoked Duck Breast with Shaved Foie Gras, Pear and Truffled Dressing. These starting courses are an odd yet delectable duo. While the ‘Salad’ of Crispy Lobster Tail does not comfortably fit into the definition of a salad (lacking the expected greens), the Smoked Ducked Breast seemed to be more of a salad course with the smoked duck thinly sliced over a bed of peppery arugula. But beyond their descriptions, each dish deliciously spoke to the importance of contrasting textures and well-balanced flavors. Next, we have two main courses: a fish course of Olive Oil Poached Swordfish and meat course of Red Wine Poached Angus Beef Tenderloin. Each dish is visually simplistic and yet each bite reveals new depths of tastes within each dishes.We end our meal with dessert, a Raspberry and Passion Fruit Baked Alaska. It could have been a letdown to end the meal with such cliché of a dessert. But after savoring it, there is something comforting finishing with ice cream encased in a soft, slight browned meringue balanced by the tangy sweetness of both the raspberry coulis and passion fruit sauce.

Raspberry and Passion Fruit Baked Alaska

Expensive? Relatively. Pretentious? Maybe a little. But this bright gastronomical light in the center of Manila’s stodgy corporate center is a dining experience that can easily match any in the world and it is a meal that should not be missed.

Franco Note: I am in mourning. Gourmet Magazine is dead. Another victim of the global recession. To find out more, click here.

Sala Restaurant
Podium Level
LV Locsin Building
6752 Ayala Ave cor. Makati Ave
Makati City, Metro Manila
Telephone: (02) 750 5159
Fax: (02) 751 9424
Email: info@salarestaurant.com
Website: www.salarestaurant.com