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Aubergine Again and Again

September 23, 2011 by Janey

Aubergine, pronounced somewhat nasal by some people, is the French word for “eggplant.” I remember my mom always tells me that eggplants have barely any nutritional value –yet it’s frequently on our dinner table because it’s one of her favorite vegetables –or fruit for that matter. I take after her because after a certain point, I finally grew appreciation for them. Eggplants can absorb flavors tremendously and I love that its texture can be squashy because it’s always thirsty for liquid or oil. It’s prone to sucking up flavor and moisture from how it is cooked.

In Spain, it was highly cherished for its supposed aphrodisiac qualities. Who would have thought right? In 16th century England and Italy, eggplant was apparently shunned and suspected of causing madness. I don’t know about eggplants but I know one Aubergine can cause some happy madness in me.

Some eggplants have won best in gardening and biggest or best-shaped trophies but this particular Aubergine has been awarded the Nescafe Gold Spot 2009, The Miele Guide’s One of Asia’s TOP 20 (Restaurants 2009/10) and Philippine Tatler Best Restaurants 2008. [Read more…]

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Lolo Dad’s Exquisite World Class Taste

June 22, 2011 by Janey

Quietly tucked amidst buildings along Quirino Avenue, Lolo Dad’s is simply what every serious foodie in the Philippines should not miss to try and speak of when there is a dialogue about glorious unforgettable food. Bubba took me out on a dinner date at Lolo Dad’s last Monday evening.

Lolo Dad’s Café serves as the ancestral house-cum-restaurant of the Ayuyaos and is run by the owner/manager, Christopher L. Ayuyao, and Carminia Ayuyao Manuel with her husband Chef Ariel I. Manuel. Interestingly, celebrated and illustrious Chef Ariel Manuel is an architecture graduate but he is now distinguished as most awarded chef in the country and one of the well-respected.

Its doors first opened on Valentine’s Day of the millennium year. 11 years after, Chef Ariel Manuel still strives to create culinary creations out of the freshest ingredients… dishes that are truly worth gushing about. They had a Father’s Day Tasting Menu at PHP 2,500 + / person that weekend, which we decided to get on ala carte –all the appetizers and main entrée save for the dessert, since Bubba and I are not big on sweets.

We only got one of each and ordered an extra main entrée for Bubba.

On the Table

Arrow Squid and Octopus Carpaccio with Sautéed Angulas, Wasabi Aioli, Micro Arugula, and Pomelo Jelly PHP 560 +

Gorgeously plated, there were three aspects of this first appetizer. The Arrow Squid Carpaccio on the left side was light and easy to chew. Dab it a bit on the orange red and black pulp that surrounds the plate like little flavor ponds. Pop the miniature croutons or Melba chips for a textural chomp.

Move to the second in line and carefully cut a piece of the pomelo block with Octopus slice. The sweet citrus from the pomelo dashingly uplifts the delicate Octopus. I spread the wasabi mush and got an exhilirating yet gentle herbal spiciness that travels to the sinus. How I love Japanese horseradish. The presence of the greens on the left provide a refreshing leafy appendix.

Unsalted Butter Poached Langoustine, Foie Gras,

And Sweet Corn Rice Paper Ravioli with Oyster Foam PHP 675 +

Langoustine or scampi, also known previously as Norway lobster or Dublin bay prawn, is a slim orange pink lobster and commonly eaten crustacean in most European dishes. Scampi are particularly prized for their delicious tail meat as well as their claw meat.

This can be one of their defining dishes, although they regularly change their menu to brave and challenge their creativity. The velvety tenderness of the smoked foie gras matches the succulent white shell fish swimming in this oyster foam that was absolutely delectable. I am smacking my lips as I type this trying to deter the drool about to escape.

I was groping for words, trying to communicate to Bubba how happy I was about the 2^nd dish. But all I could do was roll my eyes in adulation. I cut into the ravioli pocket of sweet corn. Different textures from fleshy seafood to velvety liver to a soft crunch of the corn. Ethereal!

The perfectly seared foie gras was the best ever. It was rich but not overwhelming heavy. The light glaze of smokiness embraced the frail yet sinful foie gras. It was a soft tender hush in the mouth.

Sorbet

The sorbet like how it’s been served all these years was served on a small brown tea pot with white smoke coming out of its nose. Hint of raspberry in the dense and icy fruit puree cleansed the palate… ready for the tumble of flavors awaiting us.

Between Bites With Chef Ariel Manuel

I’m such a fan girl. Chefs are the real celebrities.

Wagyu Beef Chuck Flap and Lamb Cutlet with Pastry Crust

Cepes Mushroom and Hoisin Jus’ and Sous Vide of Carrots PHP 950 +

I love the lamb cutlet inside the pastry crust which had a robust meat flavor. The Wagyu beef chuck flap was substantial on its own with plump beefiness and good marbling seen through the reddish meat cooked medium. Bliss in food.

Herb de Provence Crusted Rack of Lamb PHP 1,340 +

Roquefort Cheese Risotto and Forty Melted Garlic-Tomato Confit

The crust of aromatic dried herbs including rosemary, thyme, and other spices coats the outer layer of the tubby lamb. The two racks sit comfortably on top of a bed of risotto flavored with blue cheese. Bubba was in utter joy eating forkful after forkful of the risotto and combining it with the lamb meat and roasted kidneys of garlic.

There was not a drop of morsel left on our plates. We polished off everything in sight. I’d feel sorry for those only attached to certain familiarities of food because Lolo Dad’s Cafe serves exquisite world class flavors that can sharpen any one’s taste buds and refine it to a discerning palate.

Up to this date, Lolo Dad’s continues to reap great reviews from the experts and keeps building its database of loyal following. I have a return date already in mind.

Lolo Dad’s

899 President Quirino Avenue,

Malate, Manila

(632) 524 2295 / (632) 522 2941 / (0922) 812 5971

www.lolodadscafe.com

Lolo Dad’s Album

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Restaurant 101 at Enderun Campus, Fort

June 10, 2011 by Janey

Bubba and I visited Restaurant 101 in Ortigas a few years ago but I’ve never been to Restaurant 101 at the Fort until last month when I went to the Enderun Campus for Discover Cuisine. The stylish Restaurant 101 interiors at the Fort evoke the same casual elegance of the first restaurant in Ortigas.

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Restaurant 101 Enderun Ortigas

In this contemporary Parisian bistro setting, you’ll observe the amiable precision of the student wait staff, working under the watchful eyes of the College’s food and beverage faculty. Their energy brings freshness and unique charm to the 101 experience.

Serving lunch and dinner Mondays to Saturdays, Restaurant 101 already enjoys name recall that mere mention of it creates visual images of things jaded palates yearn for. With Chef Thomas Wenger at its helm, there is much to anticipate. It also offers monthly wine tasting dinners, and with an open kitchen exhibit that stands out from the surfeit of Manila’s restaurants, it has definitely become a landmark, taking the spotlight in dining places to frequent.

Bouillabaise

Restaurant 101 also welcomes the return of its popular Prix-Fixe menus, affordable three-course daily lunch specials for only PHP 300. It can also accommodate private parties and large-scale banquets, in two salon privés and its magnificent, high-ceilinged 240-square-meter Atrium. The chic Bar d’Etoile, adjacent to the restaurant, serves some of Manila’s finest cocktails under a stunning canopy of glass and starlight.

On the Table

Salmon Fillet, Mi Cuit, Caper-Herb Dressing, Warm Potato Salad PHP 380

Mi Cuit means half cooked but it isn’t necessarily raw fish. Some use the technique of lightly curing the salmon in salt and vinegar, vacuum packing it with thyme and olive oil then cooked in a water bath for 6-8 minutes. Others cook it in 104F oil but not all the way through. This certain temperature changes the fish texture and flavor.

Both Carlos and Richard were not enthused by the Salmon fillet mi cuit but I dissent. I enjoyed the subtle and delicate taste of the salmon with just the right acid and herb flavor from the caper dressing coating the block of fish. It was a different take on salmon and I welcomed the newness of it.

The warm potato salad was light and complements beautifully with the salmon.

Chicken Basquaise Stewed Sweet Peppers Bayonne Ham PHP 680

The chicken with a partially crispy outer layer was rebelling with piquant flavors from the stewed sweet peppers. This chicken dish that originates from Basque Region of Southern France was full of flavor and had a slight touch of sweetness and saltiness from the Bayonne Ham.

Louis XV Chocolate Crisp, Ganache, Praline Bar PHP 220

The only other place you can try this dessert is at La Louis XV restaurant in Monaco at heftily priced 15 Euros. Shaped like a commercial chocolate bar, the wafer and hazelnut croquante remind me of Ferrero Rocher chocolate.

There is a play of crispiness steadily poised by certain softness of the texture. The matte finish of the rich chocolate ganache was topped strikingly with edible gold flakes. I’d go skinny dipping my right hand into a bucket of their rich chocolate ganache and just lick to my heart’s desire.

Restaurant 101 at Enderun Colleges

1100 Campus Avenue, McKinley Hill,

Fort Bonifacio, Taguig City 1634 Philippines

(632) 856 5000 local 101 / (632) 856 4656

www.enderuncolleges.com

Restaurant 101 Album

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