Table Suggestions: Caviar Pie

Upon getting home yesterday I was told we were given some sort of cake as a Christmas gift. I checked the refrigerator and saw a nondescript cake box which seemed like it was too big for what it contained inside. I peered through the cover and saw about 5 inches in diameter of glistening black sunshine. On the corner of the lid I saw a tiny golden sticker which just simply read " Caviar Pie" and a telephone number. My goodness, I didn't know somebody loved me this much to send me probably one of my most favorite holiday foods.


A caviar pie is not exactly a pie but a layered spread made up of cream cheese, chopped onions, hard boiled eggs and sliced lemon rinds. Slathered on top is a copious amount of lumpfish caviar. (Using sturgeon roe is also possible but would definitely be too expensive). This particular pie came along with a bag of toasted pita, but it also goes well with melba toast, crackers and even apple slices. Hell, something like this would taste good with "tasty bread". I love how the rich and creamy base interacts with the slight bitterness of the lemon rind and the tiny briny explosions of the black roe. It's one of those dishes you bring to a potluck to upstage everyone else's dish. The good thing is that it's meant to be shared. But honestly, when nobody's looking, this caviar pie can be good for one.



Caviar Pie
Tel. (632) 722 22 34

For pickup in the Greenhills area.
P1000 for a 5 inch pie.
Available year-round.

Table Suggestions: Chef Dogan Turkish Grill and Restaurant

Pirzola or grilled lamb chops and tebulah

Chef Dogan Turkish Grill and Restaurant is a tiny gem nestled in between the cramped commercial establishments along Katipunan Avenue Extension. I've always noticed the red sign when passing along the stretch and always made mental notes to drop by. I finally made the time and have been back a few times now, with all visits as satisfying as the last.

Iskender kebab and mutabel

Chef Dogan's cuisine is pretty straightforward. Favoring only the freshest of meats and other ingredients to come up with hearty grilled items and chilled salads. Bread is baked on-site. The fantastic yogurt is home-made; and used in many ways as in marinades, side dishes and the kebab garlic sauce. I think Chef Dogan's is one of the few places in Manila that actually has both mutabel and babaganuc (baba ganoush) on the menu. With both dishes having the same open fire-charred eggplant as the main ingredient, the mutabel is the white mash made with yogurt, tahini and garlic; babaganuc is the one made with tomatoes, parsley and bulgur. Whereas the former has the more creamy texture, you'll notice how both dishes were meticulously prepared by hand and not whizzed through a food processor as you could still differentiate each and every ingredient in the mixes. The tebulah (tabuleh) they serve is one of the freshest I've seen in the metro, always using fluffy bright green parsley, tomatoes and cracked bulgur and tossed in lemon juice.

Babaganuc and Turkish tea with fresh mint sprig.

As compared to the heavier spiced Persian style kebabs we're used to, Chef Dogan's grilled meats taste like, well, meat. Good meat. And grilled to perfection. The ground meat kebabs have an ideal ratio of fat mixed in and produces a most succulent nosh. The lamb chops have a nice, salty/crusty char on the outsides but remain so tender. Grilled items are served with buttered rice, a simple onion and sumac salad and tomato sauce slathered pide bread. Doner kebabs are also available; those layered meats on a rotating vertical spit and then sliced and wrapped in bread. And with variants as the iskender kebab, with the sliced meats placed over thick yogurt and then slathered with a tomato sauce and a drizzle of olive oil.

Cacik

I like having some cacik as a side dish to the grilled meats; or that thick yogurt with mint and cucumber. It just provides a refreshingly tart counterbalance to the fatty meats. A spoonful every few bites does wonders. And it aids digestion too.

Cheese sticks

Funny enough, there were some not-so-Turkish things on the menu as the "Russian salad" and french fries. We ordered the cheese sticks just to see what kind of twist he did with those. And what we got were some perfectly golden brown rolls whose wrappers, I suspect, were made using thinly stretched dough. Tightly wrapped inside was some meltingly warm chedar-y white cheese and a sliver of green chili which provided just enough pleasurable heat. It's something worth ordering again for the next visit.


Chef Dogan Turkish Grill & Restaurant
221-E Katipunan Avenue, Project 4,
Quezon City, Philippines

Tel. +632 913 0764, +632 697 9852
Mobile No. +63906 3772213

Table Suggestions: Kozui Anmitsu Redux

Kozui has been on the Tomas Morato block for several years now. Which is a lot to say as many restaurants along that stretch open and close in just a few months' time. It's a hands-on business; evident from its entire "green" look, the well edited menu and merchandising. And you can always see the owner puttering or manning the register or meeting with purveyors. Given how solid the concept of this place is you'd expect to have franchises in all the malls by now. But there are no other branches. I guess they're more keen on retaining standards; which is good. They make some perfectly crisp-fried chicken karaage here; served either on rice or in a pita wrap. The takoyaki's not bad as well. The minced spinach soup always satisfies. (And honestly, I love how they squeeze dayap or lime in the service water.) But whatever it is I eat as my main meal, I noticed I always had to have the anmitsu for dessert. It's a Japanese iced treat usually made with fruits, jellies and bean pastes atop some shaved ice. Kozui's version involves some sweet red beans, taro paste, pastel colored chewy dango (or mochi) balls and a generous swirl of soft serve green tea ice cream atop some coarse grated ice. I suppose I like the toppings more as I never really get to the bottom ice layer much. And its not so cloyingly sweet as the bitterness of the green tea and the "neutrality" of the dango help balance out the sweetness of the beans and taro paste; which is to say you probably should get your own serving. A simple, unfussy cold treat I wish I were having right now, actually.


Kozui Green Tea
258 Tomas Morato Ave.
cor. Sct. Fernandez St.,
Quezon City

Tel. (632) 413 2705

Table Suggestions: Dessert du Jour's Gateau de Crepe

Over a lunch party at a friend's place I overheard someone say they ordered a huge crab cake about a foot across. I incredulously blurted out: "A 12 inch crab cake?! Where can I get this?!". To which I got blank stares. Apparently they were talking about a crepe cake...not crab. Curses.


But by some divine providence a box of this very crepe cake was gifted to us just a couple of days after that particular lunch. A big box. I have to say when we took the top lid off the pastry inside seemed to lack something in the aesthetics department. Not too sexy. It literally just looked like a massive 12 inch pancake about 2 inches in height. However you can't really see the love put into it until you've cut the first piece; wherein you see layer upon layer, about twenty, of super thin crepes slathered with sublime vanilla scented cream in between. Pretty laborious to make.


It's a simple concept with great results. The crepes still retained its slightly chewy texture and savory character while partially soaking in the sweet whipped cream. I can imagine this being drizzled over with a fruit syrup or coulis. Or some booze like Gran Marnier. Or maybe incorporated with some slivered nuts or grated chocolate in between and all over. Hell, I think this'll even go perfectly with maple syrup and crisp bacon slices. With all the possible permutations though, I'm not giving up on seeing a flaked crab and herbed creme fraiche version in the future. In not anything less than 12 glorious inches in diameter. But for now, the original version more than satisfies.





Dessert du Jour by Mara de la Rama
+639178116272

Table Suggestions: My, My, My Myron's

Dining out is often like traveling to a foreign land; exciting, exotic, exhilarating. An exploration into the unknown. But once in a rare while, you find a restaurant that is so happiness-inducing and heart-warming, that it's like coming home. For me, Myron's Place is just such a place.

This journey homeward began with a new menu item, steak hash. This was a lot like sisig. That is, if sisig married into the renowned rib-eye steak family; and by doing so, raised itself to the highest rung of the social ladder. Next time, I think I'll order this as my main course with rice. It was just that soulful, savory and satisfying.

As our soup course, we had boiled corned beef and cabbage, which is really a main entree, but hey gluttony isn't necessarily a bad thing. The first spoonful of its flavorful broth simultaneously tasted of, and brought on happy tears. This was my Dad's favorite dish. He loved it so much, he would order second or even third helpings! Come to think of it, this dish was like one of his bear hugs-- warm, comforting and simply delicious. The meat, as expected was melt-in-your-mouth tender and the veggies garden-sweet.

The red curry soft-shell crab served on a bed of garlic noodles was a textural treat. The crisp,

lightly breaded crab got along famously with the velvety red curry sauce while the al dente garlic linguini provided the perfect foil for the rich Asian piquancy. Each mouthful of this concoction was redolent with Siamese-style sweetness and spice yet overall the dish was very luxurious and contemporary.

Then we shared a roasted duck breast with lemon orange rissotto that was so sumptuous that it still evokes a satiated smile. The duck breast was wonderfully juicy, the skin and fat layers being that day's one sinful indulgence. Eaten together with the citrusy, creamy rissotto and shaved parmeggiano, this duck dish was dreamy and delightful. This one goes straight to the top of my must-have-again list. And next time, no sharing!

No visit to Myron's would be complete without a big hunk of steak-- macho, massive and moist at the same time. Wait, are those violins, crashing waves or singing birds I hear? When major meat meets Myron's, it is always memorable and almost cinematic; a classic romance that one must relive time and again. “I'll have what she's having.”

Finally, like most trips home, this one concluded on a sweet note. Barack's sweet potato pie with walnuts and almonds was inspired by you-know-who and was oh-so naughty and nice! A clever take on that Southern specialty, pumpkin pie, this dessert uses the humble sweet potato (kamote a.k.a. the musical tuber) to great success. It was caramel-ly, classy and charismatic without being cloying. It truly lived up to its namesake.

At the end of the day, I know that I will always be willing to wander far and wide in my constant quest for novel gustatory experiences. I may have my share of food flings and delectable dalliances along the way but I also know that I will always come home to places like Myron's. Not only because I love the food there but more so because, ultimately, this is lovely food that loves me right back.



Myron's Place
Greenbelt 5, Legaspi St,
Legaspi Village, Makati City

Telephone: (632) 757-8898

Table Suggestions: Miele Guide Application

I have always been an ardent supporter of The Miele Guide.

Ever since its inaugural issue in 2008, The Miele Guide has helped place Asian dining at the forefront of the world culinary scene. Every year, the Guide assesses restaurants across Asia and lists not only the top 20 restaurants in the region but also the best restaurants in several Asian cities. Through a meticulous and unbiased system of selection, The Miele Guide highlights establishments that represent outstanding excellence in dining - Asia’s best by Asian standards.

Last month, Ate Publishing, the publishers of The Miele Guide, asked me if I would like to try their latest innovation. Although the print version of The Miele Guide is already pocket-friendly, Ate Publishing, with the help of application developers The Dumpling Dimension, has created The Miele Guide iPhone Application.

“The Miele Guide iPhone application provides iPhone users full access to the latest edition of The Miele Guide (in this case the 2009/2010 edition), whenever they want and wherever they are. Users will be able to search through detailed profiles of Asia’s best 450 restaurants, which include reviews and restaurant details such as its website, phone number, opening hours, and the accepted methods of payment.

Functionality and simplicity were priorities in developing this stylish new application. A range of flexible search options makes finding restaurants a breeze. Users can search by the restaurant’s name; its ranking in the guide, location (city and country) or by cuisine. Calling a restaurant is just one tap away, and so too is opening up a restaurant’s website or finding it on the application’s preloaded maps.

Users will love this application’s ability to plug into the phone’s GPS capabilities. With the application, foodies on the go will be able to detect their current location and get recommendations for nearby restaurants. Tapping on the ‘Map Views’ feature will then offer up easy to use directions on how to get to these restaurants. Further, through the application’s preloaded maps, users can, without having to eat up data charges, search for restaurants in any Asian city using the phone’s Map View, choosing where to eat based on location.

The application also has a ‘Favorites’ function, which allows users to quickly highlight and recall restaurants they love or want to visit.”

Content-wise, the print and digital version of the Guide are virtually the same. But what makes the iPhone application a unique experience are the search options and the ability of iPhone to immediately connect you to your restaurant of choice. With a tap of a screen, not only can you find the right restaurant based upon it's location and cuisine but also contact the chosen restaurant directly via their address, phone or website. An obvious downside is the hardware. Without an iPhone or an iTouch with an updated operating system, the app is useless. However, I have heard that Blackberry users will be able to enjoy the application in June.

The Guide for the iPhone and iTouch has raised the bar on the interactivity of the written word, providing a richer, more informative experience. It is an experience that is literally in the palm of your hand.

The Miele Guide iPhone application is currently selling for US$ 4.99 at the Apple App Store via iTunes.

Voting for the 2010/2011 edition of The Miele Guide is now open. Please click here and help place the Philippine dining scene on the culinary map.

Table Suggestions: Beijing Handed-Pulled Noodles

Braised Beef Dry Noodles

There are noodles and then are hand-pulled noodles.

While discuss arrangements for a party, Chef Him Uy de Baron enthusiastically told me about this little place in Little Baguio that made amazing Chinese noodles--simple, flavorful, handmade noodles made by a guy who “just got off the boat from China.” I’m not sure if the "just got off the boat" part is true but being the consummate lover of noodles and of small dining places, I decided to pay Beijing Hand-Pulled Noodles a visit.

Fried Pork Dumplings

Over the past couple of years, J. Abad Santos and its adjacent byways have become an interestingly diverse epicenter of dining. From Mexican tacos to Italian lasagna, from Shanghainese Xiao Long Bao to Taiwanese bubble tea, from cheap-ass steaks and the best (at least, in my humble opinion) Cantonese fast food, the choices seem almost boundless. But tonight I am looking for a nice bowl of noodles.

Ingredients-wise, hand-pulled noodles are not particularly unique. Wheat flour, water, salt are all that is needed to make noodles. But what make these particular noodles into the strands of goodness are the swift and adept hands of a noodle chef. At Beijing Hand-Pulled Noodles, this process happens with every order, on the hour, every hour. Thus, every customer is assured a bowl of freshly made noodles with every visit.

Sea Grass

A. asks to split a bowl of Braised Beef Dry Noodles (P130). The servings are generous enough so I heartily agree. Besides, I need to save some space for the other tempting side dishes I spy on the menu. Our bowls are simple: quickly boiled noodles covered in reddish beef broth and garnished with cubes of delicately braised beef, minced garlic, slices of red chilies and stalks of bak choy. With just enough spicy kick to keep interesting, each chopstick-full is warm and comforting. Wanting to try some side dishes, we place an order of Deep-fried Pork Dumplings (P70) and an intriguing plate of Sea Grass (P70).

The fried dumplings truly hit the spot–a crispy, golden brown shell surrounding a savory center of minced Chinese sausage, herby greens, pork meat and fat. Dipped in a tangy dipping sauce, each dumpling is raised to a new mouthwatering level. The sea grass is another story. Being a sucker for the strange and unusual, the name draws me in. But what arrives at the table does not so much resemble grass as it does an oddly sea green pasta. I appreciate its interesting taste which had a distinct flavor of seaweed. That is, of course, if you could get beyond the rubbery mouth feel and the slightly over-powering zing of the black vinegar dressing.

Admittedly, Beijing Hand-Pulled Noodles is not for everybody. I've heard some people complain about the lack of a more extensive menu or even that food is so unadorned that it borders on the boring. I guess it a matter of perspective. For me, the fact that their focus is making great noodles and that they are more concerned with flavor than impressing you with fancy plating, makes this place a true comfort food destination. This is one restaurant I would not mind coming back to again and again.

Beijing Hand-Pulled Noodles

Unit 4

Citiplace Building

J Abad Santos Street

San Juan City

Tel: (02) 487 6148

Table Suggestions: Jonesen for Mr. Jones

My Kryptonite: The Superman Burger

Remember the diner craze of the early 90s?

For those of you not old enough to remember, there was a point in time when would-be Manila restaurateurs were all taken in by the idea of the 1950s diner. It almost seemed like everyone’s mother’s uncle owned one of these faux art deco eateries of chrome and linoleum paying homage to an American era long past. At these local diners, American fast food was king and a cheeseburger with fries and vanilla milkshake were always the meal du jour. Sadly, most of these Manila diners never really got their food quite right. The word bland comes to mind.

In the end, like many other food crazes (pearl milk tea, shawarma, lechon manok come to mind), the diner concept was all but doomed to extinction…

Tater Tots to the Max

Fast forward to 2009. The diner may have been given a new lease on life. The Raintree Group, the same people responsible for Chelsea, Momo and M Café, just opened a restaurant called Mr. Jones. Gone are the gleaming white linoleum, overused deco design and the 50s Americana. In its place, Mr. Jones with its high ceilings, golden fabric-covered walls, sea foam green diner chairs and hot rod red booths is bring a modernized 60s hipster vibe to the old idea of a diner, making it new, more upscale and possibly even cool again.

The Overload

We started with quick, playful appetizer called Tater Tots to the Max 3000(P220). Thumb-sized, cylindrical mashed potatoes snacks are stuffed with a variety of fillings from broccoli to Jamon Serrano and Gorgonzola to walnuts. Deep-fried and dipped in a choice of Cheddar or sour cream and chives, these little 'tots' add a delectable crunch to the start of our meal.

Wanting something more Pinoy, we just had to try Mr. Jones' take on a breakfast classic, the Beef Tapa and Garlic Overload (P295). This dish is not so much a meal as it is more like a small mountain of marinated, pan-fried strips of beef topping an equally generous amount of garlic-infused rice. If that is not enough garlic flavor, chips of thinly sliced garlic garnish this seemingly boundless dish. Did we forget to mention it comes with eggs as well? In fact, there was so much food on the plate that halfway through the meal, A. had to relent--no mas.

I love my pork more than most. So for me to order the Grilled Maple Glazed Pork Chops with Applesauce (P420) was a no-brainer. Maybe it was the maple glaze, the apple and apricot sauce or the bed of spiced pumpkin puree but every bite just felt like a bombardment of sweetness. It was so sweet that I wondered if this meat dish would have been off being placed dessert menu. Where is my porky goodness, Mr. Jones?

What is a diner meal without a deliciously, heart-attack inducing cheeseburger and french fries.?On this diner staple, Mr. Jones delivers in spades with The Superman Burger(P420). A fire-grilled beef patty, topped with melted American Cheddar and crispy smoked bacon and served in between a toasty warm, sesame seed bun, this sandwich is a hamburger lover's decadent wet dream.

Seating around Mr. Jones

Yes, it is relatively expensive. But every dish is a deliciously more than substantial meal. Sharing is more than encouraged. It's a necessity. I may not have cared much for 90s diner food craze but Mr. Jones just might have changed my opinion that good eats are possible at your local diner. Give it a try. It just might surprise you.

Much thanks to Michael Wisniewski for the photographs

Mr. Jones
Ground Level
Greenbelt 5, Makati City
Tel: (02) 501-3682, (02) 501-3683
Email: eat@mrjonesrestaurant.com

Table Suggestions: Sala Bistro

Italian Seafood and Fish Stew

First impressions never tell the whole story.

I first dined at Sala Bistro a few months after its opening. It was a memorable meal for all the wrong reasons. An unsure service staff and food that was bland to point of being boring made dining at Sala Bistro an almost forgettable experience. Every mouthful was a constant reminder as to why diners should try newly-opened restaurants with a grain of sea salt. No matter how ready a restaurant seems for opening, there will always be ‘issues’.

Fast forward to last weekend. For whatever reason, A. and I decide to give Sala Bistro another try. I began my dinner with a hearty bowl of Tomato, Basil and Bread Soup (P280), immediately followed by a flavorful dish of Italian Seafood and Fish Stew (P780) and topped it all off with a decadent Ice Cream Sampler (P260) made up of scoops of Rum Raisin, Honeycomb, Banana Caramel. Rarely has a single meal been so scrumptious that it actually profoundly changed my opinion about a restaurant. Coupled with service that was courteous, informed, attentive and yet casual in their approach, this dinner was memorable for all the right reasons.

Rum Raisin, Honeycomb and Banana Caramel

Most establishments require time to find their footing, improve their service and blossom to restaurants they have the potential of being. You should never write anything off because of a less-than-stellar first impression.

In my opinion, Sala Bistro is now one of best restaurants in Metro Manila.

Sala Bistro
Ground Floor - Garden Side
Greenbelt 3, Ayala Center
Makati City, Metro Manila
Tel: (02) 729 4888/ (02) 729 7500
Fax: (02) 719 4993
Email: info@salabistro.com
Web: www.salabistro.com

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

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!!!

Table Suggestions: Pupcakes by Sonja

Puppy's Delights

Our bully has turned one.

While Table for Three, Please has always prided itself in presenting the best from the gastronomical world, for this post, we are going to the dogs—in a scrumptious (for canines, at least) way. Last week, our delightful French Bulldog, Bruce, finally turned one. So A. and I decided that we would try to make the day special for him. Usually, he is on a very regimented diet. Bulldogs are not the most active of animals and can easily become obese. But for his birthday, we decide to give a treat, his very own doggie-friendly cupcake or, as we like calling it, a Pupcake.

Enter Sonja Ocampo of Cupcakes by Sonja. Normally, Sonja's customers are human. But after a little bit of convincing, she agrees to take on the challenge. Bruce's birthday arrives and I am on my way to Sonja's cupcake mecca. For the record, I'm expecting one or maybe two pupcakes but instead I am surprised by boxes filled with four different kinds of pupcakes: Party Pupcake, Banana Pupcake with Mad Sock, Carrot Pupcake and Pupcake with Cream Cheese Frosting.

I obviously cannot describe to you how they taste. But if I were to go by how Bruce gobbles them down, I would say that this little experiment was a 'doggielicious' success. On his birthday, Bruce was one very lucky dog.

Much thanks to Sonja for making Bruce the happiest birthday bulldog.

In the interest of full disclosure, Sonja refused payment. Because this was a test batch, she could not insure complete doggie satisfaction. This post is absolutely unsolicited.

Cupcakes by Sonja
1C03 Serendra Piazza
Bonifacio Global City
Taguig City
Telephone: (02) 8560308
Email:cupcakesbysonja@gmail.com

Table Suggestions: See Spot Run...Again

Same Name. Different Spot.

We had our issues with Version 1.0. From time to time, I will admit that original Spot's editors' blog was an interesting read. But the attempt at a community-based, restaurant review site was 'spotty' to say the least.

Apparently, you can teach an old dog new tricks.With a new editorial team, a new direction and a new look, the reincarnation of Spot.ph might be worth a second look. While still in beta, it might be too early to pass judgement on this 'new' site. We suggest you take an exploratory visit. Poke around and tell the folks at Spot what you think.

Will Spot fetch and deliver this time around? Only time (and your page views) will tell.

PS. On an admittedly self-serving note, check out these interviews on Spot with Top Chef's Ilan Hall and Dale Talde and the venerable New York Times food writer, Mark Bittman.

Table Suggestions: From Eggs to the Plate

It starts with the eggs...

I love a roasted chicken.

As a person who more than occasionally cooks at home, a roasted chicken is always my go-to dish. Making a chicken with a crisp-to-the-bite skin and flesh that is fall-off-the-bone tender is both simple and quick. It also fills a home with a roasting-garlic-and-lemon aroma that just makes mouths drool with anticipation. For me, it is the perfect, crowd-pleasing dish.

While writing a story for a Cebu Pacific's Smile on restaurants using organic produce, I discovered that besides being a one of best restaurants in the Philippines, Antonio’s also grows its own produce and herbs. What was even more fascinating was the fact that Antonio's has progressed beyond the greens and now raises even their own livestock--specifically a lively flock of French Grimaud Freres Chickens. Organically-raised and given free range of the farm, these chickens live healthier, happier lives compared to their mass-produced cousins' gulag-like existence.

Then a healthy, happy chicken...

The following interview is with Mrs. Agnes Escalante, wife of famed chef, Tonyboy Escalante and the manager of Antonio's organic farms:

What made you decide to raise your own flock of organic chickens?

We have a special son who is on a Gluten Free, Casein Free diet (GFCF)--meaning no wheat and dairy products for him. We make sure we feed him only organic produce. Since we had the space, we decided to have the whole family to embrace this diet as well.

What kind of chickens do you raise and what made you decide on this breed?

Grimaud Freres Breed from France. The breed is highly adaptable to our climate and easy to take care of.

Can you take us through the process of cultivating your own flock of organic chickens?

We allow them to range around the farm and make sure they have enough supply of food to forage. In our case, we give them the surplus of our lettuce and herbs from our vegetable farm. This makes our chickens tasty and very fragrant.

What are upsides and downsides of raising your own chickens?

As with any farmer, the downside is how to adapt our chickens to the climate conditions in our area. The upsides are seeing how our chickens are raised, having a ready source of chickens and harvesting table eggs everyday.

How do you serve the chickens at Antonio?

My husband [Chef Tonyboy Escalante] has very strict requirements for the chickens. They have to be by a certain weight and age. All our eggs are sourced from our farm. We serve an Organic Free Range Chicken Leg with Pomery Mustard Sauce and Garlic Mashed Potato, using the chickens grown by us.

And eventually lunch.

I'd never claim to be a chicken breeds expert.

But I do know what I like. Some of my snobbier foodie friends may scoff that the idea of ordering chicken at such a fine establishment like Antonio’s. But because of the care that has gone into raising these chickens, coupled with the expert cooking techniques of Antonio’s chefs, this humble dish of roasted chicken has been elevated to something better, something greater. In fact, after savoring every morsel of this mouth-watering dish, I was briefly considering never making roast chicken at home again. It was just that good.

At the end of the day, the proof is on the plate. Chickens that are fed more organically and provided a more natural way of life make for a more delectable meal.

Much thanks to Mrs. Agnes Escalante and Johna Goma. Special thanks to Erik Lacson for the lovely photos and Maya Calica for sending me on this eye-opening trip.

Antonio's
Barangay Neogan
Tagaytay City, Cavite
Telephone: (046) 413 0975 or (046) 413 1054
Celphone: (0917) 899 2866
Email: antoniosfarm@yahoo.com

Table Suggestions: Chicken Inasal at Antonio's Grill

I have been warned.

Many a well-fed friend has cautioned me not to go to Antonio's Grill. Their arguments were never about service or the quality of food but always about the cost of such a common culinary endeavor. In other words, why exactly would you spend such an exorbitant amount of cash on a meal that you can get for a song at any street-side, turo turo carinderia?

The answer is simple. It's Antonio's.

I have never hidden the fact that I am an unabashed Antonio's fan. As any food lover who has dined at an Antonio's establishment will attest, Chef Tonyboy Escalante and his staff have raised the bar in defining what dining out should be—a bit of gastronomical theater that not only feeds the stomach but also the soul.

Enough of waxing poetic. I have a very specific reason for going to Antonio's Grill—to try their much-discussed Chicken Inasal. Closely associated with Western and Southern Visayas, Chicken Inasal is dish of marinated chicken, grilled over an open charcoal flame and served with steaming hot garlic rice. Beyond the unusual orange tinge (courtesy of a basting oil of annatto seeds), what makes this dish unique is the deep smoky, salty-sour flavor that make those who have savored this dish keep coming back for more.

Being a son of Negros, Chef Escalante has great reverence for this famous regional delicacy and it shows. Keeping to the traditions of a dish born in little Bacolod grill shops, Antonio's Chicken Inasal (a leg quarter for P110) has a perfect smoke flavor—deep and earthy. Cutting into its flesh, you can almost hear the crunch of the skin. Once you slice into the meat, it weeps tears of orange oils. To call this piece of grilled flesh moist is an understatement.

Is it expensive? Yes. But short of finding my way to Bacolod, their Chicken Inasal is the best I have ever had. And besides, it's still cheaper than a plane ticket.

Antonio's Grill
One Destination
Aguinaldo Highway
Tagaytay City, Batangas
Telephone: (046) 483 4847

Table Suggestions: Yummy on a Stick

Strawberry Yogurt Popsicle

I never got into this whole frozen yogurt thing.

I do enjoy yogurt. But as a frozen dessert, I usually pass and ask for a scoop (or two) of ice cream instead. No surprises there. But after a recent Sunday dinner at my sister’s place, I might have to eat (or lick) my words. Never say never.

Once we had finished tucking into the usual Sunday fare, my sister’s cook comes over to me and offers a special treat for dessert, a Strawberry Yogurt Popsicle by Picole. I hesitate. While I have a respectful disdain for frozen yogurt, I do however have an odd fixation with food that comes on a stick.

Barbecued pork on a stick? Absolutely. Fried bananas on a stick? Yes, please. Coagulated pig’s blood? Sure, I’ll give it a try. So why not frozen yogurt on a stick? After a brief moment of thought, I accept the offer.

Moments later, my dessert arrives. Inside a clear plastic wrapper is a blush pink popsicle. Looking closer, I can see slices of fresh strawberries frozen within the frost-covered yogurt. I take my first lick.

Picole on a Stick

After the numbness subsides, there is a taste of creamy yogurt as my tongue's heat melts the popsicle. Following my second lick is the tangy, sweet flavor of iced strawberries. A third lick brings the two sensations together into a duet of the tangy sour and the sublime sweetness. Both in perfect balance.

The following Saturday, I arrive early at the Salcedo Village Market. I want to be Picole’s first customer for the day.

Yogurt on a stick? Yes, please. I’ll take a dozen.

Picole also offers juice and milk based popsicles as well. A wide variety of flavors are available.

Picole: Healthy Ice Pops
Salcedo Village Market (across from Ineng's Barbeque)
Telephone: (02) 724 4567
Cel: (0917) 511 0208, (0917) 530 0649
Look for Candy Subida

Table Suggestions: Yummy's Dessert Issue

Yummy's November Issue

There are many things I credit to my wife.

Learning the importance of moisturizing. Understanding the need for multiple pairs of black shoes. And developing a love for excellent design and color. But the one foodie thing that I have learned from her that I most appreciate is a taste for the sweeter things in life, desserts.

Before A, I was a savory kind of a guy, more than willing to skip dessert for another serving of pork chops (except for ice cream, I have always loved ice cream). After A, let's just say that there hasn't been a dessert I have not tried at least once. Now, I even call some desserts favorites.

Whether you are a sugar-high obsessive, a recent dessert convert or an occasional pastry nibbler, we recommend that you pick up a copy of this month's Yummy Magazine: The Dessert Issue. Besides being chockfull of both sweet and savory recipes (as always), Yummy has a list of the very best cakes available in the Philippines that will make you want to lick the pages.

Get a copy of Yummy. Your sweet tooth will thank you for it.

Table Suggestions: Brunch at Mamou

Eggs Benedict from Mamou

Call it a hangover.

You would think after a month of breakfasts and brunches, we would tire of it all. But apparently not.

There are restaurants that you go to, have a delightful meal but have no desire to return to again. There are those restaurants you visit once and after a horrible dining experience, you swear never to return. And then there are places like Mamou that for whatever reason, you find excuses to go back to, over and over again.

Food that is warm, comforting and uncomplicated. Service that is friendly, efficient and yet unobtrusive. And interiors that just make you feel at home. These are the reasons why guests return and also why it is highly recommended that you make reservations before your next visit.

If that’s enough reason to come back, then how about a new menu? A Brunch Menu.

Every weekend, Mamou opens an hour early (10 am, Saturdays and Sundays) to serve up brunch staples, mixed in with some unusual Mamou creations. For our visit, we keep things simple and ordered the Eggs Benedict (P395). In a word, delicious.

Maybe it’s not a hangover after all. But more like a rekindled love for brunch.

Thank you to ChichaJo for giving us the brunch heads-up. And many thanks to Erik for showing me the tricks of the trade.

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 Suggestions: Pink Kitchen 2008

Need we say more?

It's so rare to have this much culinary talent under one roof. If you love good food, this is the one event you should not miss.

Click here for a list of this year's participants. See you there.

Thank you to Kara Magsanoc-Alikpala for the poster.

Table Suggestions: The Best Panna Cotta

Heaven on a Plate

I’m not big on desserts (with obvious exceptions, of course).

I’ll leave desserts to more passionate bloggers (Hello, Lori). But I love what I love. And I love this dessert.

It is called Panna Cotta Heaven from Restaurant Verbena, Tagaytay.

I’ve talked about it before. But this is the only time (of the many, many times I’ve had this dessert) that I’ve gotten a (more than) decent photograph. Why do I love it so? Simple elegance. These little white towers are pretty much run-of-the-mill cooked cream. But what makes this dessert special is not what’s at the bottom but what’s on top: Saffron and Carnal Oranges. Black Pepper and Raspberries. Lemon Balm and Pistachios. Every panna cotta is a different flavor, a different texture and a different delight. A trio of simple deliciousness.

A. and I adore this dish. So much so that when in Tagaytay, we never miss a chance to drop by Verbena, order a plate and revel in the scrumptiousness of this heavenly dessert.

You can argue with me if you wish. But I’m taking a stand. This is the best panna cotta in the Philippines. For me, this dessert always comes first.

Many thanks to Erik Lacson for capturing heaven on a plate.

Restaurant Verbena
Discovery Country Suites
300 Calamba Road, San Jose, Tagaytay City
4120 Philippines
Telephone: (63 46) 413.4567
E-mail: rsvn@discovery.com.ph
Website: www.discoverycountrysuites.com