TheBlairMitchChronicles

2007-05-16T23:54:00.000+08:00

So do you want to be one?

When my baby girl Micky grows up, I don’t want her to go corporate. I want her to be Top Chef!
That’s what a dose of nonstop viewing of Bravo TV’s Top Chef has made clear to me. Oh yeah. No spreadsheets, volume and forecast projections, marketing campaigns for my baby. She’s going to cook up a storm!

From the makers of Project Runway (“One day you’re eeeeen, the next day, you’re out!”) comes this wholly entertaining, amazing, I daresay addicting reality show on manic cooks who duke it out for the title of Top Chef. Chef Tom Colicchio (of Gramercy and Craft) is the resident judge, along with Gail Simmons of Food and Wine Magazine. They’re joined by different guest judges each episode: known chefs and food enthusiasts.

And the challenges! There are two per episode: quickfire for immunity, plus the elimination challenge. Consider these -

Create a sexy dessert for an S&M party. Someone came up with a cookie necklace that you have to bite off your partner’s neck, in the grand tradition of tequila body shots.

Create a gourmet dish out of ingredients you picked out. You have 10 minutes to shop – in a petrol station convenience store!

Choose a fastfood favorite and transform it completely: fyi, the winning entry was popcorn cake.

And that’s just a few of the fun tasks in Season One!

I am now in the middle of Season Two and the action is simmering quite nicely. They started the show with the Mystery Box challenge: 2 hours to cook a dish incorporating the flavors of all 5 mystery ingredients inside the box. One box had escargot, American cheese, peanuts, artichokes and one other ingredient I can’t recall. What I clearly remember though was the reaction of Yaya Michelle, our cook who is also my Top Chef viewing buddy. “Ma’am hindi ko ma-imagine… kuhol at keso?! Ang galing ng Top Chief!”

Email me at mrs_so_rocks@yahoo.com to know where to score dvd copies. Once you’ve seen one episode, you’ll likely want to see all – in one sitting!

2007-04-02T13:52:00.000+08:00

Sunday afternoons with Hubby

Every now and then hubby and I go on Sunday afternoon dates. Yes, that’s what happens when you’re married with child: night outs are a thing of the past. We squeeze in an hour or two of alone time. Sometimes less because we end up missing gorgeous little Micky.

Normally Christian and I bond over food. We're trying to avoid the dinner-movie-coffee routine so we schedule afternoon food haunts instead. Once, together with friend Jay, we drove all the way to Dong Bei Dumpling in the heart of Chinatown for some of their bolstering steamed dumplings. I love Dong Bei. It’s one of the stops in Ivan Man-Dy’s Wok Food Tour. On Sundays it’s awfully peaceful without the gaggle of tourists. They make your dumplings fresh – rolling the dough and shaping into pockets unto which pork or kinchay (your choice) is stuffed. Watch them prep this on top of an old office computer table. Charming, shabby chic. You can opt to have it fried or steamed. Any which way it is fabulous.

Just recently we stumbled into Balducci for some afternoon antipasto, wine and cheese. Balducci is in Serendra. The pace is a bit less hectic on Sundays, just before the dinner crowd descends on the little Italian trattoria. They have a fine selection of wines and their antipasto platter is simply tops (btw so is the bill). Christian had red wine and I had some limoncello. Friend Joe who flew in from KL for the weekend to attend God daughter Micky's birthday had latte. He’s trying to abstain from wine and ciggies for Lent. But here’s the funny part: he was digging into the cold cuts like it was nobody’s business. And then we all came across this awfully delicious white sliver of…what is this exactly??? Couldn’t quite tell but it was simply divine. “That’s Lardo Renzini,” the waiter offered with a smile. Lardo…as in Lard? Thin, pure, slivers of lard?! So while Joe tried to quit drinks and ciggies for Lent, he unwittingly stuffed himself with some pure Pork Fat instead. Hilarious.

2007-04-02T13:26:00.000+08:00

Happy 1st Birthday Micky So!

Sharing with you some snaps taken from gorgeous Micky's Mickey Mouse themed shindig.

Micky's invite was a customized Gerber bottle stuffed with chocolates and marshmallows.

Here's Micky with Papa, framed in a cheesy pink balloon.

All babies at some point need to wail when faced with a roomful of strangers.

We're back on the blog circuit!

P.S. Thanks Jonats for sharing your pics. : )

2007-02-07T17:47:00.000+08:00

Word of Mouth

I love food shopping. Most weekends you’ll find me cruising supermarket aisles, checking out specialty food shops, perusing organic market offerings or braving the morning crush at Farmer’s Market in Cubao. There’s something strangely soothing and therapeutic about being surrounded by food – whether fresh or canned, poultry, meat or produce. I’m totally addicted.

I also love to keep company with people who have an honest appreciation for food. Not necessarily hardcore foodies, but people who just want to eat well. What’s not to like? They serve good food and I pick up food tips along the way. Perfect.

My favorite in-house food trip partner is hubby Christian. He’s infamous for having solid food aversions (mushrooms, monggo, chocolate…!). But he’s also adventurous when it comes to new food and I like that. Some food finds from hubby:

Oregon Fresh Wasabi-flavored potato chips
This is hubby’s discovery and I’ve grown to love it as well. Now we always have bags in store should visitors pop in. I’m not really into chips – simply because I can’t be trusted to go for portion control . Me + Beer Match Salt & Vinegar + The Buzz on Sundays = slow descent to Dante’s seventh circle of hell. But I must say that Oregon Fresh’s sharp tang of wasabi makes me want to park the whole transfat thing momentarily. Serve it together with BLT and some kani salad. Yumyumyum.

Bulla Yoghurt Delights
Christian likes yoghurt. He actively seeks yoghurt brands to try. And he introduced me to Bulla, which is like the queen of yoghurts in my book. I simply adore their yoghurt mini sticks in Strawberry and Mango. Super Sarap ng Over. Wherever you see a Dippin Dots kiosk, there’s usually some Bulla bars available too. Whole boxes available in Market, Market.

Good pal Jay is also a favorite source of food tips. He’s such a food whore – all I need to do is call him up and next thing I know, we’re headed to Chinatown for some dimsum and dumplings. Now that’s a winner of a friend, in my opinion. Here are some of Jay’s finds:

Frank’s Red Hot Cayenne Pepper Sauce
This was pal Jay’s Christmas gift (rebottled since you can only get it by the gallon in Market Market). Oh wow, what a joy. Fry up some chicken wings in clarified butter, pour the cayenne pepper sauce, stir it up and you’ve got some killer buffalo chicken wings. Chop some celery sticks, add sour cream and you’ve got the big delish.

Bakersfield Choco Fudge
Otherwise known as Anti-Sungit potion, this is exactly what you need after a crap day at work (or a disastrous arranged date). Pour a huge dollop on a banana and you’re set. Add a little bit of milk and it makes for an instant chocolate fondue. I get my stash from Jay (I think his cuz owns the company or something). It’s for export so not sure it’s available retail. But if you do find it in some random shelf, buy immediately.

Kewpie Sesame Dressing
I first encountered this during lunch at my sister-in-law’s. To begin with, Kewpie has a kitschy line, “for ages 1-100”. How cute is that?! But there’s nothing cute about the Kewpie Sesame Dressing. It is quite simply: The Bomb. Slather it on any ordinary salad for an instant boost. I like it with some salad greens, cherry tomatoes and mango slices. I’ve never met anyone who didn’t instantly fall in love with this dressing. Can be found in Japanese groceries along little Tokyo and Milelong makati (COOP, etc). A bit pricey but super worth it.

Got any food finds for me? : )

2007-01-25T16:49:00.000+08:00

Design Your Self

What a thoroughly intriguing idea.

Karim Rashid is an industrial designer whose clients include Prada, Nambe, Issey Miyake, Umbra and Alessi. He is perhaps better known for designing the widely popular Umbra wastebasket named Garbo (a play on Greta Garbo and Garbage). It's an elegant, fully functional piece with a sexy, rounded swooping shape. As one critic put it, "Karim built a better trash can and the world beat a path to his door."

I love this guy. I love his designs. I love the fact that he thought that hey, just as I can design furniture, so can I design and shape a better, more enlightened world.

Most of Karim's ideas are not rocket science. They're actually quite simple and doable, if you care enough to sit still and think for a minute.

Here's his take on food and eating. Personally I think it's all one needs to know:

Think before you eat.
Your body is a temple.
Don't starve.
Common sense + moderation.
Be an educated consumer.
Quality vs. Quantity.
Eat locally.
Set the table.
Sit down.
Converse.

I'm still not finished with the book but already very excited to put some ideas into practice. Perhaps gradually and not in the manner of the Take No Prisoners New Year's Resolution.

Rethinking the way you live, love, work and play. It's never too late. So how about it?

2007-01-12T22:01:00.000+08:00

Skin Food

Our heater’s been on the fritz lately and it’s really killing me. In the height of December-January, the coldest months of the year – the heater decides to go on sick leave. Good grief!

So for now it’s all about quick showers, preferably 8 minutes or less. I really hate it since I consider bathing a de-stressing ritual. Nowadays it’s more distressing than anything.

Laugh all you want but I have my quirks when it comes to bath and body care. After a long, hectic day I take refuge in the bathroom and go for a long, hot shower. Hopefully if I’m not too tired, I can run a bath. Have you tried soaking and reading in the bath tub? Luxurious and indulgent. Absolutely fantastic. And here’s my little secret: I like bath products that are inspired by food.

I’m a massive fan of Bath and Body Works and hoard their stuff like there’s no tomorrow. I adore their bath gels, lotions, body washes, scrubs, etcetera. I’m currently loving the rich, silky lather of the Coconut Lime Verbena bath gel and plan to move on to White Tea and Ginger. Mostly I crave Bath and Body Work’s Tutti Dolci line. Wouldn’t you? They have the yummiest food concoctions for the skin. Top picks include Mango Sorbetto and Sugar Wafer. Seductive sweet scents you almost want to eat.

Another big favorite is the store Fruits and Passion. I first encountered this in Hongkong and was so excited for the opening of the Manila store that I was front and center on their first day in Greenbelt 3. Fruits and Passion carries the killer Cucina line featuring heady scents from the kitchen (you don’t say…). I love their Ginger and Sicilian Lemon hand lotion and dig this… they have scented candles that are inspired by chocolate, cappuccino, fresh milk, strawberries. I can’t really tell if this is good for the diet brigade or it will leave them wanting more (preferably the real kind too).

Gal pal Ines gave me lotion called Skin Food. It elicited a smile. How food surrounds me, in the table and out.

Meanwhile I can’t wait for the Jett Heater guys to get the crazy thing to work again…

2006-12-26T18:19:00.000+08:00

Merry Christmas from Blair Mitch, Hubby Christian and Baby Micky!

2006-12-26T18:02:00.000+08:00

Tsumura Sushi Bar

The first thing you should know about Tsumura is that it is NOT mura. The prices are high-high-high. Consider the Wagyu, 180g at a whopping Php 4,250. Or the Hamachi at Php 550. A piece of O-Toro is Php 450 (yes, you read it right – per piece).

Now that we got the price issue out of the way, Tsumura is Good Stuff. It’s authentic Japanese, down to the chef owner and the endless parade of Japanese patrons. You will feel transported to Tokyo with everyone hammering in Japanese. A slice of Tokyo in the middle of bustling Salcedo Village.

Tsumura is the favorite dining venue for people out to impress. You’ll find headhunters, first time daters, etc. I really just like the food. The seafood is as fresh as it gets and the beef is perfection. It’s a crime to pass up on the Hamachi (although indeed, the price is bordering on absolutely criminal). Imagine premium yellow tail tuna sashimi- firm, sweet flesh (with the consistency of gummy bears!). If the ala carte dishes intimidate you, go for the bento boxes. Great bang for the buck with the Saba plate (grilled Mackarel). Christian had the Una Ju and loved it. But then again, how can you go wrong with grilled eel in teriyaki sauce atop fluffy Jap rice? Oh and btw, this is the only place where you can eat, savor and enjoy an Uni Don without fear of a stomach upset just around the corner.

Despite the steep prices, I always find myself coming back to Tsumura. Over lunch, my friend Rizzo and I had Beef Usuyaki, rolled beef slices with garlic and mushroom. Just the sort of dish you want to have on a particularly rough workday. Tsumura is just the sweet spot to head to if (a) you’ve had a killer week and feel like rewarding yourself or (b) need to have some quality dining time with real special people (after all, if you’re shelling out this much cash, might as well with company you love). I’m going back with hubby Christian and perhaps this time, I might just be persuaded to spring for that O-toro!

"I like!" says Hubby Christian.

*Tsumura Sushi Bar and Restaurant, 2nd floor 88 Corporate Plaza, Sedeno corner Valero Street, Salcedo Village Makati. Ring them for reservations: 887-4849, 887-4850

2006-12-02T10:26:00.000+08:00

Where Good Friends Dine

I was drawn to Abe not for the promise of Kapampangan cuisine but by its rather cheesy signage: “Abe, Where Good Friends Dine”. Hello? Smells like a copywriter on sideline. Apparently “Abe” is Kapampangan for friend, companion and getting together. Anyway: Good buddy Jay espied Lamb Adobo in the menu and so we decided to give the place a try, cheesy line notwithstanding.

We didn’t get the Adobo but ordered excellent dishes just the same. Starting with Sinuteng Baby Squid. Let me tell you that they don’t call it Baby Squid for nothing. The squid was as big as my pinkie and when it arrived in a tiny, tiny plate we were quite taken aback. Jay actually started laughing hysterically! Gently sauteed in olive oil, garlic and seasonings, the uber tender squid packed in so much flavor that it became a fast favorite. Clearly size does not always matter.

Starter number 2 was Kinilaw of Fresh Tanigue. Kinilaw is the local term for ceviche and the tanigue belly swam in savory palm vinaigrette, coconut milk and spices.

The main course quickly followed and we had Crispy Tadyang and two other dishes that were totally removed from Pampanga: Cassoulet (French) and Spareribs Habanera with Guava Salsa (Cuban). Before you start smirking, this was the “foreign travel” part of the menu.

Abe is run by the LJC Group which is why you get the original Crispy Tadyang recipe of Bistro Remedios, one of LJC’s more popular restaurants. It’s a classic: marinated beef ribs deep fried to a perfect crisp. Deadly and delicious. Btw I also spotted the Bistro Remedios Cocido on the menu so I'm plotting to have that sometime soon!

I’m not big on beans so the Fabada-like Cassoulet (French Style duck stew) didn’t really appeal as much. Moving on, the Spareribs in Guava Salsa was surprising and inventive. It’s been so long since I last encountered Guava that on a return trip to Abe (this time with my boss) I promptly placed an order for Sinigang na Bangus Belly in Guava. The luxurious, silky texture of Guava is just too seductive for words.

Abe forms part of Serendra’s new restaurant row. I would liken it to a quaint little town square. A nice, quiet sprinkling of people strolling about like they have all the time in the world. Definitely nothing like Greenbelt 2 with its requisite array of poseurs and clackers. Quick - enjoy it while it lasts! With Krispy Kreme just around the corner, Serendra will cease to be the quiet little oasis that it is now.

There are a bunch of restaurants surrounding the main square. There’s Duo (a steakhouse where you can split the portions into two…definitely not for me and hubby since we’re big meat eaters), Thai Silk, Portico, Mezzaluna, Fez (purportedly Moroccan although they have wontons in their menu, hahaha) and Abe…don’t forget the line, “where good friends dine”.

Abe is at the ground floor of Serendra, The Fort. Ring 8560526 for reservations. Btw watch out for The Loo with Zero Headroom. You’ll know it when you see it.

2006-11-21T17:18:00.000+08:00

By Popular Demand :)

2006-11-14T22:54:00.000+08:00

A Craving for Bulalo

Yes, that’s what I’ve been having for the past few weeks. A deep-seated need to slurp down some soft, hot, slippery marrow scooped out of a giant bone of a beef shank. Revel in the tender Batangas beef swimming in the most flavorful broth.

It’s so hard to find a good bulalo place here in the metro. The nearest I can think of is Sosing’s where they churn out vats of bulalo like it’s no one’s business. But bulalo is meant to be enjoyed at one’s leisure and it is just crazy over at Sosing’s. Patrons (mostly cabbies and jeepney drivers with 15 minutes to spare for a meal) stand beside you, pressuring you to vacate your table. Who needs the aggravation?

And so we drove up to Leslie’s in Tagaytay. Aaaah…who doesn’t go into rapture with the mere mention of Leslie’s Bulalo? The heart starts beating a tad faster at the thought of hot, steaming bowls of Bulalo served in a table overlooking the iconic Taal Volcano. Perfect.

We arrived just a bit past lunch one lazy Saturday afternoon. It was actually hubby’s birthday weekend. Plans include a Leslie’s Bulalo meal and major R&R at Discovery Country Suites. We stayed there last year, pregnant moi and hubby. This year we returned with our darling 7-month old baby girl Micky and her posse, Yaya Jazz and Yaya M. From the incredibly romantic Japanese-themed Nara suite, we booked the family friendly Nantucket suite. How times have changed.

Anyway - complimentary bulalo broth greeted us in Leslie’s, along with fresh buko juice (now this one, we paid for). For people like us who can’t decide, the Sinugba platter is a blessing. A little bit of everything : mussels, steamed prawns, grilled squid, grilled chicken, the indispensable liempo and my fave, grilled Maliputo with the sweetest flesh. Incidentally Maliputo is a type of fish I am told resides exclusively in Taal lake.

Sinugba platter + Leslie’s Bulalo = Extremely ecstatic Blair Mitch

Let's sing all together now, "L is for Litid, that's good enough for me..."

Obviously I couldn't resist eating the marrow before I took this shot. It's criminal to let the marrow wait. So just imagine it, will you (really evil laugh).

Ooooh. Sinugbaaaaaaaaa...

Bulalo is nasty stuff that tops the cholesterol scale so best to save it for special occasions. I can’t remember the last time I ate Bulalo prior to Leslie’s so you can just imagine the extent of my craving. Sharing with you my not-so-new rule when it comes to sugar, fat and all them forbidden goods: Don’t dilly-dally and waste your precious once-a-month ration with the amateurs. If you have to get your fat fix then go to the master, like Leslie’s.

See ya next quarter!

2006-11-01T11:39:00.000+08:00

Songs and Food

The chef prepares a special menu
for your delight, oh my.
Tonight you fly, so high up in the vanilla sky.
Your life is fine: it’s sweet and sour, unbearable or great.
You gotta love every hour,
you must appreciate.
This is your time, this is your day.
You’ve got it all.
Don’t blow it away.
-Vanilla Sky, Paul McCartney

Paul McCartney’s song Vanilla Sky is probably the only good thing that came out of Tom Cruise and Cameron Crowe’s disastrous movie project. It also happens to be one of my favorite songs that went on extended play recently. I don’t have to explain, but it’s a song that enlightens and inspires.

There are songs and there are songs about food. I’m not food addled in the brain, it’s just that songs that use food allegories and metaphors are usually the ones I am drawn to. And while you may think that songs that use food typically relate to sex, food can bring richer meanings: life, love, longing, and inadvertently, laughter (consider the laughable horror that is MilkShake by Kelis: My milkshake brings all the boys to the yard and they’re like… better than yours, damn right, it’s better than yours. I can teach you, but I have to charge).

I still fall into a deep swoon when I hear Sting’s soulful Tea in the Sahara, imagining the sisters with their cups full of sand, waiting for the young man to reappear: tea in the Sahara with you. Food provides sustenance. It can nourish the stomach, the heart, the mind and this instance, the soul.

It won’t do
to dream of caramel
to think of cinnamon
and long for you.
It won’t do
to stir a deep desire
to fan a hidden fire
that can never burn true.
- Caramel, Suzanne Vega

Suzanne Vega’s Caramel is classic make-out song. The allusions to caramel and cinnamon make the longing more poignant, compelling. Thick, sweet, cloying, all-consuming unrequited romance. I can feel her predicament. I can almost taste her pain. It’s tragic and terribly, terribly romantic.

And when Fiona Apple came up with The First Taste, it perfectly captured the start of a grand, sensuous love affair.

Give me the first taste
let it begin
Heaven cannot wait forever.
I’m building memories on things we have not said.
Full is not heavy as empty, not nearly my love, not nearly.
- The First Taste, Fiona Apple

Allusions to food can be multi-sensorial. It can also serve to mirror life’s complexities. After all, what is paella but a hodgepodge, or probably a symphony, of flavors and textures? Food can also transport – remind one of instances most conducive to friendship and more. Consider the coffee moment, immortalized by Tanita Tikaram in song.

The woman smiles, the cafe feels like home to you
and as she glances through the magazine you feel somehow, she's seen you, too.
All my life I thought you said
all my life I heard you say
it'll be all right (All my life)
if you stay for all my life, for all my life.
- The Cappuccino Song by Tanita Tikaram

I’ll end with a song that almost serves as my theme song, but not quite.

Squint your eyes and look closer.
I'm not between you and your ambition.
I’m a poster girl with no poster.
I am 32 Flavors and then some.
- 32 Flavors, Alana Davis

Indeed, food is so much a part of our lives.

*I have a special cd mix of "food songs". Want one? Email me at mrs_so_rocks@yahoo.com or tell me how I can hook up with you in the comments section and I can send you a cd absolutely free. It’s an early Christmas present, and only because I’m nice.

**Photos taken from gettyimages.com

2006-10-27T22:20:00.000+08:00

Happy Halloween From Baby Micky!

2006-10-16T21:32:00.000+08:00

Tita Karen’s Baked Bangus and Smoked Tinapa

I first tried her fabulous Smoked Tinapa when a good friend gave it as a Christmas present. The fish was so soft and succulent it was almost like eating butter. And if you’re a fan of fish belly…oh wow, this one is just laden with all that tiyan.

Let me tell you this: I definitely loved it more than the inevitable bevy of brownies and sweets that came my way.

There was a little call card on the gift box and I rang her mobile phone to scope out other goodies. Turns out Tita Karen also has the best fresh daing ever. Ask for the jumbo size (bigger than my face, that’s for sure). Sprinkle with lemon juice and loads of minced garlic. Bake for 12-15 minutes and you’re in fish heaven. They also have chicken longganisa that’s perfect for breakfast or a quick light lunch.

I’m now a Tita Karen regular. And I’m being awfully nice to share the number with you. Fish this fresh and flavorful can’t be kept a secret for long. This Christmas skip the sweets and give some love (and fish).

Text you orders at 0921-2418877. Super Enjoy!

2006-09-22T10:01:00.000+08:00

KKK is for KainKainKain!

Bacon and Liempo are two of my favorite dishes. Did I just say dishes? More like cuts of meat dripping with fat! And so imagine my glee upon seeing Liempo, Bacon-Cut in the menu of KKK, this charming little nook in faraway SM Mall of Asia.

Someone clued me in on KKK serving fantastic Pampangeno cuisine. I really just like the interiors. They have this walis-tingting looking wall and ceiling installation that makes the place appear rustic and modern at the same time.

In a moment of caloric defiance, my companions and I ordered Kare-Kare, Bacalao at Ensaladang Talong, Tinapa Rice with red egg and tomatoes and Bacon-cut Liempo. To be washed down with Sago’t Gulaman. Heehee, I was beside myself in excitement. Oh, to be young and invincible (actually we’re not that young so let’s just pretend, shall we?).

Let me tell you that all the dishes we ordered were excellent. And reasonably priced too! The Kare-Kare is thick and peanut-y. I especially like it slathered on rice but for not for now because the Tinapa rice needs to be savored by itself. This Kare-Kare version does not stint on tripe and meat, unlike those in other restaurants. I watched in a mixture of horror and fascination as my friend Francis shoved a piece of tripe dripping with sauce into his mouth with a rapturous expression. Yeah baby, yeah.

Did I mention Tinapa rice? Oh it was heavenly. I’ve tried Adobo rice, pesto rice, yang chow and salted fish rice but this has got to be one of my faves. Not too salty, a nice bed to the viands. Actually I can eat it by itself sans ulam.

Nobody really paid that much attention to the Bacalao at Ensaladang Talong because everyone was busily spearing the wonderful ribbons of Bacon-cut liempo. Gigi and Francis were quick to the draw so I was only able to eat 2 pieces. Mental note to return with hubby so I can atleast partake of a half portion. If you want to be hypocritical about it, you can actually bring paper towels to sop up the oil from the liempo. It isn’t as fatty and oily though as its thicker, more traditional brethren. I would say that this is one of the better liempos that I’ve tried in a long, long time.

KKK has only one branch that I know of so you’ll have to make the trip to SM Mall of Asia. If you can, try to schedule your visits on weekdays, when the mall is relatively peaceful and parking-abundant. KKK is towards the IMAX area, by the bay. If you walk a little bit further you’ll see The Highlands Steakhouse (yes, just like the one in Tagaytay-hurrah!). Yippee on 30oz tableside steak cooking and all that jazz. I’ll write about this next so stay tuned kids.

And now for some responsible surgeon general-type warning (cue male announcer voice-over): Baboy is the generic name of Bacon-Cut Liempo and Kare-Kare. Always consume in moderation.

2006-09-11T22:08:00.000+08:00

Sunday Buffet at Red Kimono

I’ve been wanting to try this restaurant ever since a well-meaning friend recommended it. And Sunday was a perfect day to have their P495.00 eat-all-you-can kamemeshi festival.

Unlike other buffets, this one really gives good bang for the buck. Blair Mitch, Hubby Christian, Yaya Jazz and Baby Micky were inundated with platters of crunchy maki, mixed tempura, grilled miso chicken, grilled pork ribs, tofu steak, bowls of steaming Sukiyaki, sticky mixed kamemeshi – and we’ve only infiltrated 1/3 of the buffet menu! Micky opted for Nan 1HA milk while the three adults lost themselves to a dining frenzy.

Special mention must be given to the Unagi Crunchy Maki. Hubby declared it worth the price of admission. Rolled with sweet unagi and deep fried to a delicious crisp. Whatever happened to the original maki?! Before you cry foul, Red Kimono serves modern Japanese cuisine. And really, this crunchy maki seriously rocks so set aside your purist Jap palate and give it a whirl.

Also liked the sukiyaki: tender beef with noodles, veggies, tofu in a sweet broth. Truly fortifying. It almost made me want to forego the kamemeshi (carb overload!) but the grilled miso chicken was practically begging for some rice action. And paired with tofu steak that had lovely slivers of asparagus and mushroom, simply divine.

The Red Kimono buffet menu has a written funky rule that made me laugh:
“Food ordered must fit the table. New orders are taken only when the dishes are cleared.” You must be kidding me! Do we really need to have that stated in black and white? Are Pinoys barbarians when it comes to buffets? But then again I only had to recall the way people would pile up the goods in the defunct Wendy’s Salad Buffet – where the salad overflowed from the plate to the tray. Eeew.

Red Kimono is perfect for Sunday lunches with the fam. Good food, good value for money. And ample parking too!

Red Kimono is located at the Fort Strip, Fort Bonifacio. Gets crowded so come early.

2006-09-03T22:47:00.000+08:00

Blog Intermission!

Would like to interrupt this blog to show you the Team Manila shirt gal pal Gigi found in Graphic Designed Lifestyle (Rockwell). Taste.Manila with a listing of all Pinoy meat-egg-rice combos (my favorite will always be Tapsilog). How cute is that?

Help... the shirt is getting me hungry and game for some late night Tapa King action.

2006-08-19T13:11:00.000+08:00

Japanese Fusion 2: Omakase

I first tried out Omakase last year, during godchild Lucas’ baptismal party. Already it made an agreeable impression. We tried it again just recently, upon friend Janelle’s prodding. Janelle goes a long way back with Omakase. She’s tight with “Sushi Man”…otherwise known as one of the 2 brave Filipino chefs who pioneered the restaurant. As the story famously goes: two Pinoy chefs worked in a restaurant in, of all places, Bermuda. One went to the US and the other one went home to the Philippines. Both took their fantastic sushi creations with them and created Omakase.

*What I really want to know is if Sushi Man is a hot looking chef…imagine how perfect that would be: Gorgeous man serving up sushi day and night.

ANYWAY – Janelle wanted to take us on a Japanese fusion whirlwind, starting with something not on the menu but can be requested by those in the know: The Zigzag Roll. Soft shell crab and spicy mayo combo. It’s a perfect beginning, the crunchy texture of deep fried crab mingling perfectly with the evil seductive smoothness of the mayo. Clearly this was not going to be one of those healthy Japanese outings.

Next up was the Dynamite Roll. So named after the taste explosion it delivers. Imagine unagi tempura with spicy scallops. Deadly dynamite indeed. This was followed by Uni Tempura. Yep. Sounds nasty and yummy in one go - crunchy on the outside and gooey uni on the inside. I can only eat one piece at a time. It is too decadent and sinful.

The tofu steak is one of my favorites, Thin slivers of tenderloin hugging soft tofu pillows. And at P160, who’s complaining?

Just when I thought my taste buds were done partying, in came huge platters of Jurassic (ebi tempura, kani, ebiko and salmon skin and unagi wrapped inside and out) and Seabreeze maki (ebi tempura, salmon and slices of tuna). We also had the Salmon Skin American Dream which is really deep fried sushi with salmon, kani and dig this, cream cheese. It made the Rock and Roll combo (Spicy tuna with scallion and sesame seeds) plain boring. When the Crazy Maki platter rolled in, I was ready for anything and everything.

I find Omakase best enjoyed with an ice-cold Coke Light. Okay that’s a shameless plug since I handle the Coke account but when you’re scarfing down one maki after another…it’s comforting to know that your drink has Great Taste and absolutely No Calories. Yeah Baby. We’re in a Japanese fusion restaurant after all.

Visit the original Omakase branch in Libis, Unit 207 Intrepid Plaza Building, E. Rodriguez Avenue, just a few meters away from Eastwood. Or you can also try the Alabang (Casa Susana Bldg Madrigal Avenue) and Tomas Morato (Scout Rallos QC) branches.

2006-08-19T12:16:00.000+08:00

Japanese Fusion: Sango

There’s something innately charming about a Japanese restaurant serving burgers and calling themselves “The Burger Master”. Such daring! It’s like an American restaurant proclaiming itself Sushi Expert. Off-kilter and just a little bit crazy. In adspeak, when someone comes up with a weird but intriguing concept it is immediately called, “Japan!” Slightly irrational but fun.
And so I paid a visit to Sango (The Burger Master) one rainy Saturday night. Copywriter friend Kara recommended it, when I bemoaned the dearth of cheap new places to eat in Manila. “All burgers within the 100 peso price range,” she promised.

Sango is fluorescent-bright and cheery. Which is a good thing because apparently it is next door to Pharaoh, a dimly-lit massage/karaoke/entertainment center of sorts. We had to line up for a table because the place was full of boisterous families – parents and kids alike having a swell time. It’s a bit smoky, but in a good way – the waft of sizzling meat fills the air. The floor plan includes an open kitchen where you can watch the cute little Japanese chef churn out burgers and fold origami flowers and animals.

Hubby got the Master Double Cheeseburger (the priciest item on the menu at P158) and fries. Standard fare. Except that the cheeseburger had a huge dollop of spaghetti meat sauce on top which you can dip your fries with. No wonder kids like this place so much. Yumyum – the sauce adds an interesting, delicious, messy touch. And the fries are not mass-produced ones. You’re getting real thick potato. Masarap.

Feeling a little adventurous, I ordered the Yakiniku rice burger (P88). Okaaay but won’t hold a candle to Hubby’s pick. And there’s something funky about eating a burger with rice. Maybe you’ll enjoy it but just a little too “Japan” for me. I topped off my meal with a Strawberry Corn Flake shake (P50) – soft serve ice cream loaded with cornflakes and strawberry jam. Too thick to be a shake but a nice cap to the evening just the same. The corn flake shake also comes in blueberry and maccha azuki (green tea with beans).

To complete the Japanese experience we were given origami Voltes V rings. Sweet.

Sango (The Burger Master) is located at the ground floor of the Creekside Mall, Amorsolo Street Legaspi Village. You can even call in your orders at 830-0391 for speedy turnover. It’s beside Pharaoh and a Japanese coop convenience store where all the items sell for P88, including imported Japanese chips and snacks.

P.S. I’m on a Jap food fest and hell-bent on checking out interesting Jap places in the metro. You will notice that my next posts all center on Japanese cuisine – fusion and purist. Know of any good Jap places I can try out? Hit me!

2006-06-08T16:53:00.000+08:00

The Vanishing

I was waiting for my turn in the OB-Gyne’s clinic when I glanced at the pregnant lady beside me sucking on Sineguelas. Sineguelas! Suddenly I was deep in a Proustian moment, hurled by this random piece of the present into an involuntary memory of my childhood, where my friends and I feasted on odd local fruits under the hot, lazy summer sun.

Play time meant basking in the great outdoors playing Patintero. How proud I felt when I was first voted to be patotot of my team! After several rounds we would troop to Gerene’s house to rest under the shade of their big Macopa and Duhat trees. We’d climb it and manage a princely harvest.

Sometimes we’d spend the afternoon playing in Babing’s Aratiles treehouse. Scrambling up the branches like little bronzed monkeys. There was so much fruit to be had that we even thought of baking Aratiles pie! While that experiment didn’t go well, it was partially edible. What really sucked were the Chicos and Tiessas that my dad would make us eat. Who eats Tiessa? It is terrible- thick and cloying. And to this day I still have a deep-seated aversion for Chico and the way it scratches the throat, producing an instant gag-reflex.

All these fruits are so hard to find now, they’re practically vanishing. Imagine my glee upon finding Sineguelas for sale in Tiendesitas’ Native Delicacies village.

It’s amazing how something as random as a fruit can bring back memories of childhood past.

All photos courtesy of www.filipinoheritage.com

2006-05-25T10:23:00.000+08:00

Oh I love her so!

This is my baby girl Micky. I spend almost all my waking hours with her (even when she sleeps most of the time!). And so I'm lagging behind on the blog posting. But can you blame me?! : )

Blair Mitch will try to post more often.

2006-05-25T10:02:00.000+08:00

French Fried

Chef Billie King has been around for ages. After all, who can forget Le Souffle – the site of so many wedding banquets and Jessie S’s fantastic pasta creations? Top of the Citi is another Billie King franchise and it makes for a rather transformational Friday night date. Located on the roofdeck of the Citibank Tower in Salcedo Village, you can ask them to set up a candlelit table in the open air terrace and voila, lovely view of the Makati skyscrapers, with muted sounds of traffic to match. So I was intrigued to find out that there was a new Billie King restaurant, this time in the heartlands of faraway Alabang. And since I had to run baby errands in nearby Asian Hospital, we decided to pay a lunch visit.

Formerly called Voulez Vous (excusez moi?), the restaurant has since been renamed The French Corner. Makes one wonder which is the better name (ummm…that’s going to be a tough call now).

I was perusing the menu when I saw the byline to The French Corner: “Creative Continental Cuisine”. What exactly does this mean? French fusion? Oh no. But there was no turning back, not even when I glanced aghast at the deadly prices, for there were two waiters hovering around me expectantly. I suddenly remembered that Christian and I had two yayas in tow, along with Baby Micky. Quick mental calculations placed the lunch bill around 2,500 at the least. Thank God for Micky who blessedly would be content with Mummy’s expressed breast milk.

So we forged ahead and order Surf and Turf (Hah! Now that’s where creative continental cuisine comes in). US Top Sirloin and Tiger Prawns in lobster butter sauce and lyonnaise potatoes. I liked the prawns in sauce but everything else was uneventful. Hubby got the Braised Lamb Shanks Pinot Noir with roasted shallots and garlic. Found it a tad bit too salty, the pinot noir overpowering.

The Yayas orders posed better bang for the buck. The Pan Seared Sole Fillet Beurre Rouge* with Bacon Potato Compote was the best dish of the lot. The fish, fresh and flavorful (I found myself trading some strips of steak for fish fillet fingers). The Chicken Roulade in Fresh Thyme Jus and mashed potatoes was equally outstanding.

Beurre what? Beurre Rouge means “red butter”. After cooking your pan-seared sole or maybe a steak, don’t chuck the pan just yet. Saute some minced shallots, add some Madeira and balsamic vinegar to deglaze the pan, scraping all the yummy bits. Once the liquid is reduced, whisk in cold butter.

How many French restaurants do you know in Manila? Okay, granted that they’re pseudo-French, I like Lumiere and Le Coude Rouge in Alliance Francaise. But I’ve never been to France so I wouldn’t know where to start in dissecting French food. However if I let my taste buds do the work and go by the “Sarap Meter” then I’d say The French Corner doesn’t quite ring my bell.

2006-04-07T16:09:00.000+08:00

Tales from the Far Side: Blair Mitch is now a Mum.

Are you familiar with Gary Larsen’s Far Side - an insightful and endearing cartoon series featuring animals? Normally the animals poke fun at humans. I’ve decided that right now if I’m a Far Side character I’d probably be a cow. A milking cow. Read: Big breastfeeding person with fat ankles and pillow feet. But do I care? Hell no. I’m now officially a Mother and trivial things such as appearances are beyond me. Okay, talk to me a few hours from now when I’m actually lucid.

Yes, Blair Mitch has given birth to the most adorable baby in the planet. And there you go: the trademark biased pronouncement of a first time parent. Hubby Christian and I are ecstatic with Julia Michaela, otherwise known as Baby Micky. She weighs 8lbs and 7oz and looks like a sweet little ponkan with her fat, baby cheeks.

I was a happy pregnant person. Or atleast I’m always beaming in my pregnant photos.
While I am thankfully not on a post-partum storm, you won’t find any pics of me real soon. I find post-pregnancy definitely more difficult. The water retention is a real killer and since giving birth I now resemble a kangaroo. Let’s just put it this way: The Binder is my Bestfriend. Makes one wonder what Heidi Klum and Sarah Jessica Parker did to bounce back to washboard abs and flat tummies in zero time.

Truly, having a child is life-changing. From late night-outs to late night-ins doing diaper and feeding duties. From heels to Havaianas. From High fashion to What fashion. I am living in hubby’s soft, long-sleeved shirts - the better for quick breastfeeding sessions. I am now like “this close” to Micky’s Yaya Jasmine. Considering she’s been with us for more or less a week, I have taken to whipping out a boob for Micky’s feeding fix in front of her, without giving it a second thought.

Thankfully I have two and a half months of maternity leave to bond closely with the dear little one and hopefully to squeeze in some gym sessions in between and get my act together. I hope I get the inclination sometime soon because right now my fave haunts include Baby and Co and more Baby and Co.

The funniest thing is that I’ve never been happier. Really, truly overjoyed. I can’t quite describe it but motherhood is really something else.

Hey y’all I’m back. So hopefully I can post blog entries more often. Meanwhile have a restful Holy Week mini-break ahead!

2006-02-25T13:07:00.000+08:00

Savouring Books

I come from a family that loves reading and you can call me a voracious reader. In my parents’ house we had a library and I used to devour all my mother’s stuff – including her nasty Harold Robbins’ Carpetbaggers at aged 10 (imagine her horror, and mine – when I first encountered the concept of auto-eroticization).

I hoard books and have around 30 unread titles waiting in the wings. Whenever I am out of the country, bookstores figure in my itinerary, even before the clothing shops. I like fiction, non-fiction, in love with biographies of fascinating people, but mostly I love books on food.

So I’ve decided to write a piece on five of my favorite food books. Why 5? Because that’s the maximum number of photos this blog article can hold. In reality I have a whole stash so email me if you’re searching for new titles.

Gastronaut (Adventures in Food for the Romantic, the Foolhardy and the Brave) by Stefan Gates
Love the title, love the deranged wit, laughed my ass off in countless passages. This book is for people fascinated by the crazier side of food, including extreme culinary experiences. There are menu recreations of memorable meals (The Last Supper, The last dinner at the Titanic, Francois Mitterand’s last meal (ortolans – illegal to hunt or eat in France, oysters, foie gras and capon)! Interesting sections center on Cannibalism (the gastronautical survey results show Brad Pitt and Kylie Minogue leading the list of famous people one would like to eat), How to throw a Bacchanalian Orgy (preferably with food that brings flights of fancy and marvels of sybaritic indulgence), Aphrodisiac Lothario Cuisine (make sure that alcohol is involved!) and recipes that horrify and inspire at equal amounts (Bum Sandwich-essentially a sandwich that you sit on for an hour to warm, Salmon and Issey Miyake Ceviche- ummmm, hello…Fish sperm on toast). Incidentally, Pinoys are certified gastronauts because this book includes pig ears (sisig!), suckling pig (lechon), insects and frogs – stuff we’ve eaten without batting an eyelash. Here’s a quick recipe in the book for you try:

Heartbreaker (Elvis Presley's favorite Fried Peanut Butter and Banana Sandwich)
In a bowl mash a ripe banana with 50g of peanut butter. Spread the resulting goo on 2 slices of white bread and sandwich together. In a small frying pan, melt the butter till foaming, then add the sandwich and fry on each side until golden brown. Eat while listening to Elvis’ version of “Suspicious Minds”. Truly wicked.

French Women Don’t Get Fat by Mireille Guiliano
The core essence of this book centers on Portion Control. I like that it champions the idea of eating what you want but in moderate amounts. Finally, no more resorting to deprivation! What a welcome idea coming from South Beach and all those diet fads. Personally I’ve never been on any diet and don’t intend to start soon. Life’s too short to deprive yourself of food, especially when you’ve worked so hard or stayed in the gym for like, 3 hours.

The book details recipes to try (I like em books with recipes, as you can see). My favorite:

Egg Omelette with Mixed Herbs and Ricotta Cheese
Mix 2 tbsps each of the ff herbs: parsley, chives, chervil and coriander, with 1 diced shallot, 1 tsp pimiento and a sprinkling of cayenne pepper. Cook mixture in olive oil, stirring constantly. Reserve.
Beat 10 eggs in 2 tbsps water. Add salt and pepper. Melt 1 tbsp butter in pan and add the egg-herb mixture. Stir until the omelette starts settling, then add 60g ricotta cheese or mascarpone. Cool for 3-4 minutes then serve immediately. Serves 4.

Comfort Me with Apples by Ruth Reichl
I love simply this woman to bits! Ruth Reichl started as the feared resident food critic of The NY Times and moved on to become the editor of Gourmet Magazine. This is her second book, following the first autobiographical title, Tender at the Bone. Ruth writes about her life and how food figured and continues to figure, prominently in it.

We actually tackled the two books in a Book Club meeting a long time ago and I remember our fantastic host, Angel G. recreating the dishes Ruth Reichl mentioned. She also came up with a menu for the book club gathering and I swear, she is truly the best host (love her!).

I asked hubby Christian recently this question, “If I were a dish, what would I be?” Without hesitation, he answered, “Sweet and Sour Pork!” Sigh. Well at least, it’s one of his favorites.

The Fourth Star (Dispatches from Inside Daniel Bouloud’s Celebrated New York Restaurant) by Leslie Brenner

I haven’t eaten in Daniel’s (I want to, I want to!!!) but judging from the reading, it seems that a meal there would be quite a fascinating experience. Leslie Brenner chronicles Daniel Bouloud’s fixation on getting the NY Times’ 4th Star (symbol of superstar restaurant/chef status, different from the Michelin, okay?). Along the way, you are sucked into the hectic world of restaurants – from the drama surrounding the reservationist’s table assignment policies to the chaotic, overheated, crazy scene behind the swinging kitchen doors. You wonder if the restaurants here would even hold a candle to Daniel’s where they fixate on plating, the linen, the timing of the dishes being served, everything.

A related title I am raring to start on is Rudolph Chelminski’s The Perfectionist (Life and Death in Haute Cuisine), an in-depth look at the top dogs of the French food scene and what it takes to get and hold on to those 3 Michelin Stars. It also chronicles the life of Cote d’Or superstar Bernard Loiseau who offed himself in the name of Haute Cuisine, much like the way of the legendary chef to the French King, Vatel.

The Book of Salt by Monique Truong
This fictional tale is about a Vietnamese cook Binh, who is the personal chef of the famous couple Gertrude Stein and Alice B. Toklas in rue de Fleurus. It is a book to be savoured, the writing is a rich, poetic feast.

My favorite part is when Binh dines with The Man from the Bridge, when he first encounters Fleur de sel. Consider this passage:

“Salt flowers, “ he translated, “Think of it in terms of a poem. A flower, as in the first to bloom in the heat of the sun. There is a development, a rise and fall, upon which the sea salt’s salinity becomes apparent, deepens and then disappears. Think of it as a kiss in the mouth.”

In the rare occasion that you encounter this in Fully Booked, buy it immediately. I promise that you shall not regret.

The book speaks of food in a most sensual manner, as it should.

2006-02-07T08:44:00.000+08:00

Hi-Lo Kebab: Hossein meets Behrouz

There was a time when the only place you could grab decent kebabs was in the original Behrouz in a tiny side street along Timog. This is going to date me, but I ran across it right after a drunken spree in nearby Club Dredd during my crazy college days. Yep, when Club Dredd was still around. The Behrouz shack did not even have a sign. It was open-air dining with rickety tables and chairs, mismatched plates and utensils, suspect looking glasses (I normally ask for a straw and Christian laughs at my hypocrisy: who’s to say that the straws are not recycled?! Heaven forbid.) and sullen, dazed waitresses. No meal is complete without a stray cat brushing against your legs, hoping for some dole-out.

Just recently hubby and I visited old Behrouz to satisfy an intense craving for kebabs. I was surprised to find out that they were renovating and making the place decidedly swankier. I also noted a bevy of SUVs and Explorers now parked outside…there seems to have been an upgrade of patrons.

But regardless of the fact that it was mid-renovation, people still ate in the makeshift tables and chairs, lit by a lightbulb on a string, right beside piles of dry cement. Talk about drawing power. Freakin’ unbelievable. So we plunked our asses down and placed our orders, for as far as I’m concerned it would be chaos if I didn’t get my kebab fix and the air-conditioned Behrouz franchise branches in Metrowalk and Wilson absolutely don’t count.

We ordered beef kebabs, grilled onions and tomatoes, the bread, hummus and ofcourse, the brain. Hubby likens it to a Persian DIY hamburger – the brain takes the place of cheese. For a full meal with multiple rounds of kebab we shelled out an amount in the vicinity of 400-500. The kebabs and hummus cost 30 pesos and the brain, 40 pesos.

Nowadays there’s a whole slew of Persian restaurants in the metro. I consider Ziggurat in the Burgos Makati district to be in the midi range, price-wise. Frankly I find it okay, nothing to crow about. The dish that saves them is the Tuna Tikka, the tuna served in big, thick chunks. But then again at 260 pesos a stick – it damn well should have thick chunks, right? I guess the thing with Ziggurat is that I am always confused by their menu which reads like a page from an encyclopedia. It’s crammed with dishes and I am always wary of places that offer more dishes than you would care to read. I like the ones with spare menus – where every entrée is well thought out and perfected. The rugs and throw pillows likewise could use a good airing out (warning: no chairs here, baby) and in our last foray Christian had an instant attack of hives. My friend Jay ordered the beef curry and likened it to “Indian mechado” which cracks me up to this day.

On the High side there’s Hossein’s Persian Kebab which is a fast favorite. Expect to spend at least 800-1,000 pesos per person. Okay, I know – for kebabs that you can get as low as 30 pesos a stick at Behrouz, it’s a bit of a stretch, right? But truly it is worth the price. Hubby and I spent our Christmas Day dinner date there and couldn’t have been happier. We ordered lamb kebabs, biryani (long-grained yellow rice with Persian essence), fried brain – paired with roti channai, hummus and masala curry and best, Jujeh Tandori (chicken thighs and wings marinated in tandori masala, yoghurt and Indian spices). The only drawback was that the brain cost like 5x++ higher (290 pesos!?!) than Behrouz (essentially the same, really – still fantastic) and we had to pay 30 pesos for the garlic sauce which normally comes free in other restaurants. Hossein’s just recently opened a branch at The Fort Strip – better parking than the old Makati avenue place.

So would you go for the Hi-Medium or Lo option on the kebabs? I’d say go low. But if you really want tiptop, better to invest on the high side. But that’s me so you decide.

P.S. Christian’s bestfriend Red and wife Gigit gave us a shisha pipe complete with apple, strawberry, lemon flavored tobacco and charcoal. I don’t smoke and hubby quit many moons ago but I am titillated with the idea of a Persian shisha shindig. I wonder if these kebab places cater? But then again that will probably happen when baby is atleast 5 which is a looooooong time from now.

2006-02-06T08:43:00.000+08:00

The Diet Nazis are coming!

When Rome Kanapi of the Pregnancy and Childbirth Preparatory Classes told me to prepare a food diary, I should’ve known it meant Trouble. Imagine my horror when in our first session, we were tasked to exchange food diaries, read and point out each other’s dietary transgressions.

“I noticed a whole lot of carbs, like rice and pasta. She also ate peanut butter frequently. And oh, while she had Fruit Shakes – they were of real fatty fruits like Mango and Avocado. Lastly, she ate a whole lot of tikoys. Is that part of carbs?”

The shame! My heart sank when I quickly scanned my partner’s list and found that she only slipped with one measly strip of Spam.

So I’m now on brown rice, going easy on the pasta and removing Skippy’s from my cupboard. But the fruit shakes are damn hard to shake off.

Thankfully there’s Fuzion –a shop selling smoothies made from real, premium fruit. No ice, no sugar, just real fruit + yoghurt. They’ve taken out the ice so as not to dilute the drink. They are likewise relying completely on all-natural fruit sans that nasty, addicting sugar syrup you see poured in every Big Chill fruit shake. Btw, don’t mean any disrespect to Big Chill – I love em shakes and all but Blair Mitch needs to stay clear for now. My Fuzion faves include Very Berry Good (strawberries, raspberries and blueberries) and Strawberry Teaser (strawberries, oranges and bananas). Gal pal Gigi also introduced me to Lime Light which is a nice, refreshing treat (lime, lychees and cucumber).

There are 2 Fuzion cafes I know of, one in Greenhills Promenade and the other in Robinson’s Galleria. The smoothies are quite pricey at 95 bucks a pop for the small size but they’re really good. Fuzion also serves food but I’d stay with their core competency, i.e. smoothies. Incidentally I can’t stand the letter “z” on Fuzion – it seems like they’re propagating bad spelling (that’s another topic, btw).

Speaking of yoghurts, hubby Christian swears by Nestle yoghurt drinks for healthy breakfast on-the-go. It’s so “on-the-go” that it’s finished by the time he gets to the lift! And scanning the supermarket yoghurt section, I find the Spanish Pascual brand to be really good value and laden with more interesting flavors like Dark Cherries, etc. They had a price increase recently, although still cheaper than Nestle yoghurt.

I scanned my food diary this week and while I’ve kicked out the peanut butter and the fruit shakes, in popped irresistible Crispy Pata and 2 servings of Beef ribs (eaten in different days)! And while I proudly proclaimed during class that I’ve switched to smoothies, I was promptly asked how many calories it contained (as you know, low-sugar does not automatically mean low-cal).

And so Blair Mitch asks, is there any way to win here?!

2006-01-21T09:37:00.000+08:00

On Food and Babies

I am now officially on my seventh month plus. I have gained 30 pounds (good grief) and the weight is taking its toll on my back. Quite saddening considering I still have two months to go till D Day. So I’m trying to cut down on the carbs and sweets. There is a ceasefire on chocolates in the house, coming from the dreadful chocolate-laden Christmas season.

Christian and I are having a baby girl (yippee, a mini-me!) and I think I must’ve shopped for enough clothes to last her till end of the year. It’s so fun to shop for baby clothes and this little princess will be all pinked out! We’re working on the arduous task of transforming my “wardrobe room” (essentially a spare room in our place where I stash all clothes, shoes and bags that cannot be accommodated in the main closet) into a nursery. It’s a real killer because hubby wants me to do some spring cleaning and wardrobe editing and I just can’t bring myself to discard all the pretty frocks (which btw are not seeing any action lately given my ballooning weight).

I am likewise preoccupied in all things Baby right now and that includes my book reading. Being the closet nerd that I am, I have been devouring books on pregnancy, baby gear, taking care of babies, and best – weaning and feeding them.

I know of a toddler (who shall remain unnamed lest the mother come after me with a battle axe) who is probably the pickiest eater ever. He eats for like 2 ½ hours every meal, simply because he refuses to chew. The child stores every spoonful in his mouth for like 5 minutes, all the while playing in the dining table. His yaya already begins feeding a full hour before the appointed meal time and he still finishes last (when all the dishes are washed or when the exasperated mom calls it quits). In my opinion the kid is a real pest and the yaya deserves a medal and a raise for putting up with his shenanigans.

So rightly it is my biggest fear for my baby to become a picky eater. I have been reading up on kid-tested, mom-approved baby recipes lately and was so delighted to come across a video series called Baby Gourmet in HMV. It serves to “visually inspire children to accept and eat healthy foods as they watch fruits and veggies gracefully dance to enchanting classical masterpieces and nursery rhymes”. Kids can start watching the video beginning 3 up till 48 months and is a real brainwashing, propagandist tool to motivate them to eats the good stuff! Christian is skeptical : What if our baby falls in love with the dancing broccoli and wouldn’t want to eat it? Isn’t that like eating her friend?! Hmmm. I didn’t think about it that way, but I hope that the main puppet character Chef Beary-Good does his job well. I’m threatening to mandate my hubby to watch the series too considering his many food aversions: Mushrooms (“They’re fungi and the stuff of dandruff and athlete’s foot!”), Monggo Beans (“Yech.Blech.Don’t want to go anywhere near that!”) and even Chocolates. Come to think of it, maybe that’s why I’m gaining so much weight: I am left to finish all the chocolate éclairs and brownies that well-meaning friends have given us over the holidays!

Photo courtesy of amazon.com

Another chilling realization I have come across lately: I am the source of baby’s nourishment for the first six months. Me as in My Breastmilk! I am reading this book called The Womanly Art of Breastfeeding by The La Leche League and was absolutely horrified to see a picture of a woman breastfeeding her twins. Yes, one on each boob. Yikes!!! But I have come to terms with it and even look forward to the deed that I ordered a Medela Select Electric Double Pump over at Amazon.com. Hubby took one look at it and laughed himself silly, imagining that I would resemble a milking cow. I am also busily searching for a store that sells the breastfeeding pillow kitschily named My Brest Friend.

Indeed, this baby business is tough.

2006-01-09T20:25:00.000+08:00

Blog Intermission!

And we interrupt this blog with some quick pics of what is possibly the scariest gift one can get for Christmas. Yep, you read it right: Giant Chicharon. One.Big.Chunk. It's almost as wide as a table.

How do you eat this monstrosity?! Should you just pour the vinegar and start crunching away? Or should you tear it into small pieces as you go, like how one would tear chunks of bread? You decide!

It looks perfect for a killer pulutan although personally Blair Mitch wouldn't venture anywhere near this thing...

2006-01-03T18:28:00.000+08:00

Sing Fling

My mother hates all the “putukan” happening in New Year and so the whole fam went to Singapore for the holidays. Seeing that it was free, Blair Mitch and Christian signed up for some family love, never mind if it meant that I was going to be official family AE, tour guide and yaya all rolled into one.

My New Year Resolution of “Prudence 2006” was immediately put to the test with all the post-Christmas shopping sales in Orchard Road. It was a good thing that I couldn’t fit most of the clothes in my pregnant state and so the spending was rechanneled to books, accessories, baby stuff and Ikea abubots. Needless to say the plastic saw some workout just the same. Sigh.

The word most often used in Singapore is “queue”. It seems like a national past time as people queued for this and that – queuing for the taxi cabs, to use the john, to get seated in restaurants, there was even the ubiquitous queue in Louis Vuitton! Apparently, you still have to line up to burn some serious cash on those killer handbags.

Our harbor-side hotel room had a fabulous view of the Esplanade/Suntec City 2006 countdown and fireworks but if you ask Blair Mitch, she’d confide that the real fireworks happened over dinner at the Jumbo Restaurant.

Every cabbie and his brother can take you to Jumbo Seafood Restaurant, East Coast with their eyes closed. For no Singapore trip is complete without a serious chow down of the legendary Alaskan Chili Crabs. I kid you not when I say that the king crabs are as big as my face. Submerged in hothothot chili sauce, it is truly the ultimate crab experience.

Everyone is in on the big secret so expect some waiting to be seated and served. I think every table orders the crab so it’s really best to distract the palate first with other worthy orders. I especially liked the Seafood and Vegetable Soup. It’s a clear broth, clean and uncomplicated, the flavor of the seafood, scallops, fish, prawns shining through. We also ordered some Prawns in Salt and Pepper, Broccoli and Mushrooms, Fried Rice with Salted Fish and Chicken and some fiery Singaporean noodle dish (as you can see, this is a family that is not carbo-averse…yeah, bring it on!).

And finally – The Crabs. Sublime. Plump flesh dipped in chili sauce that sets you practically on fire. Thankfully there is fried mantou bread – sweet buns to compliment the spice. The idea is that you dip it in the sauce. Ummmmmmmm. I tinkered and ate the crabs with my fingers (etiquette be damned) and wiped my burning lips with the bread. Divine.

Jumbo Restaurant can be chaotic so if you’re a big group – get someone based in Singapore to make reservations for you. Or you can try calling them yourself at 64423435.

Happy New Year to y’all!

*Jumbo Seafood Restaurant
East Coast Parkway, East Coast Seafood Center, Singapore

2005-12-27T15:54:00.000+08:00

Pantry Check!

I have done the rounds in supermarkets and find Unimart Greenhills to be tops. I like the fact that they’re well stocked (which is something I cannot say for Rustan’s). They also have a sterling selection of PX goods which always gets me to stray from my weekly grocery list. It’s amazing what one can pick up in Unimart. Just this weekend I was able to find flower pots and back issues of Real Simple.

I like getting lost in the supermarket, taking the longest time comparing prices, hunting for new products, etc. It drives Christian nuts – he claims I take the longest time shopping, be it for clothes or groceries.

Here’s Blair Mitch’s list of noteworthy finds that definitely merit space in the pantry:

As you can see, I already halfway consumed the contents of this bottle...

Saranggani Bay Spicy Milkfish in Oil, Php 109.00
I used to be a devotee of the Zaragoza brand but find the sardines always crumbled and damn small. And since I have this maddening habit of removing the skin, it leaves me with very little fish and a lot of frustration. The Milkfish in Saranggani Bay is fat and juicy. It’s also not too salty-spicy. I like eating this for breakfast with garlic fried rice.

Pfanner Gruner Apple or Grapefruit, Php 120.75
I like Del Monte Orange (yippee, free plug for hubby’s brand) but since they don’t have Apple or Grapefruit flavors, I also go for Pfanner. It’s reasonably priced (120 pesos nets you 2 liters) and tastes way better than the others. On the Powdered Category I find Eight O'Clock Lemonade quite addicting.

Purefoods Corned Beef with Hot and Spicy Jalapeno, Php 30.43
Okay, my brand of choice is really Palm Corned Beef. But I find this new Purefoods Jalapeno worthy enough to try. It’s great with toasted bread and sharp cheddar cheese. A note though on processed food loaded with sodium nitrate: please consume in moderation. It’s evil stuff, really.

Reese’s Swoops, Php 126.00
I love ‘em nasty peanut butter chocolate cups and now they come in irresistible slices of peanut chocolate candy, just like potato chips. Heaven help me.

Hershey’s Shell, Php 130-139 – I forget, but somewhere in this range…
Good friend Tricia introduced me to this one and it’s absolutely fantastic. If you’re a Vanilla ice cream fan like me and Christian, you gotta try this. Shake the bottle a bit, pour and watch the chocolate sauce freeze in seconds! And when served in waffle cones, it's a perfectly messy, sticky, yummy dessert.

Does anyone out there have any pantry finds? Share, share please!

Hope you guys had a Merry Christmas. Too much eating happened over the holidays and my hubby is swearing off rice and carbs for now.

Kisses and Hugs from Blair Mitch, Hubby and baby!

2005-12-16T13:25:00.000+08:00

I'm baaaaack! :)

I shouldn't have written about fowl, it was a portent of things to come! For the next two weeks I was running around like a hectic headless chicken, rushing to and fro meetings, beating deadlines and basically going nuts with work! Talk about Foul Play!

Thankfully I am able to squeeze in some time to write about this fab dinner I attended earlier this month (see below). Hope you'll enjoy the reading as much as I enjoyed the eating!

2005-12-16T13:13:00.000+08:00

Chefs Miguel on Command Performance

Food is such a multi-sensorial experience. For me it almost always begins with the sensuous parade of smells, followed by the sight of food lovingly prepared, the clinking sound of good silverware, the texture of dishes co-mingling in your tongue, the singing of delighted taste buds.

One must come when bid to the table, especially when the promise of great meal is set.

And so I was very pleased when friend Jay invited us to a special dinner for 8 with the Chefs Miguel at the helm. Chefs Miguel consists of the chef brothers Anton and Carlo Miguel. I’ve heard only good things about them so it was a definite Yes.

Hosted by the couple L and C at their beautiful new abode, I was initially sidetracked by their cute children (one of which is 1 ½ and apparently already has a trained palate for foie gras and caviar – in adspeak that would earn an automatic “award”!). However the hors de oeuvre platters set me on the right track –

Blue Cheese and Truffle Honey en’croute, the earthy, pungent essence and rich tang of the cheese was perfectly complimented by the sweetness of the honey.

Duck and Chicken Liver Parfait with Port Wine Jelly, the silky smoothness of the pate was pure seduction.

Grilled Japanese Eel and Sauteed Foie Gras with Pickled Radish, little bite-sized explosions of rich, unabashed elegance.

Champagne was served which Pregnant Moi couldn’t partake of, but the hors de oeuvres, I made sure to taste.

Dinner was ushered in by Lobster and Cognac Bisque with Lobster Quenelles. Faster than I can ask, “what are quenelles?” – the chefs graciously described the dish being served. A quenelle is a small, delicate dumpling bound in fat, cream or eggs, gently poached in stock. L had different bottles of wine served to accompany/compliment the dish and for this one, a sauvignon blanc. I found the starter a tad bit salty but liked the pillow soft lobster quenelles.

Considering I had a generous helping of foie gras earlier, I still had room for another round, Sauteed Foie Gras and Caramelized Apple Mille Feulle. This is one of my favorites in the lot, even though I just ate a bit for taste. The square pastry puff provided just the right crunch to the tender sweet, heady apples. Absolutely deadly, absolutely fantastic.

A sorbet came next to cleanse the palate. Pineapple and Kaffir Lime Granita. By now a whole symphony of flavors and textures were starting to overwhelm and so I was thankful for the intermission.

One can’t go wrong with superior beef and so I only had great expectations for the USDA Angus Rib Eye with gratin potato, asparagus and béarnaise sauce. The gratin potatoes were a surprise – and smothered with béarnaise sauce, such a pleasure. For a while there it threatened to upstage the meat! Normally my spirits positively glow upon seeing the delicate, intricate pattern of marbling but with all the foie gras I scarfed down earlier, the sight was enough to make my heart pound with a full-scale cholesterol storm. I only ate half of the steak and mentally cursed myself for not pacing my eating well enough. Luckily hubby was beside me to finish the rest. The main entree was served with a deep Claret.

But there was no sharing that happened for the stupendous dessert. Valrhona White Chocolate and Bailey’s Souffle with Frangelico Crème Anglaise and Praline Ice Cream. I had to make sure that the liquor content was not too much – I’d be damned if I’m banned from eating this one! I am forever awed by soft, fluffy, bouncy soufflés and this was perfection. How beautiful! Too beautiful to eat! One makes a little cross on top and in pours the crème anglaise – all of it. Down the luscious cream went, into the deep crevice of the seemingly bottomless soufflé. L is right – this one definitely trumps Le Souffle.

Espresso coffee and tea followed. By then I was hazy with content – I think my baby too. We were happy campers. I can’t say the same about my wallet but then again, one spends roughly the same in Prince Albert.

If food is adventure, then the travel is divine.

2005-12-04T18:44:00.000+08:00

Fowl Play

I like Fried Chicken. There was once a time when I had a severe PMS episode and ate fried chicken lunches for a week: Max’s, KFC, Greenwich (I think their chicken is the original Jollibee version before it changed to Chickenjoy) and yet more KFC. It’s horrible considering all the oil, grease and trans fat. But it tastes great, so there.

Thankfully I have ceased my fried chicken bingeing days although every now and then I allow myself some serious chicken lickin’. My most recent favorite surprisingly comes from a Chinese restaurant. Yes, that’s right so stop snickering. Have you tried the Sincerity Restaurant fried chicken? Sincerity in Nueva Street Binondo is a veritable hole-in-a-wall serving fantastic, authentic Chinese. On our first outing we had to circle the block thrice before finding the place. They serve this amazing liver dish plus an oyster pancake I remember quite well. But it was the fried chicken that made me a permanent fan. The most non-Chinese order of the meal got me hooked. Best, you can order the chicken to take home. In hubby Christian’s last birthday, we served a dimsum/dumpling feast with the Sincerity Fried Chicken for dessert (kidding).

Ooooh...check out the evil grease stains on that takeout box. Eat in moderation!

Another Great Unforgettable for me is the Garlic Fried Chicken in Happy Garden, Hong Kong. Happy Garden is along Canton Road, across Harbour City. A trip to HK is not complete without a Happy Garden lunch stopover. Hubby and I always order the Sweet and Sour Pork, Yang Chow fried rice (with huge blocks of Chinese ham and lots of fat, succulent prawns) and… the Garlic Fried Chicken. I have often wondered how they cook this – the oh-so-crispy skin and tender golden buttery chicken. It’s one of the rare times I even bother to eat the white meat. I read somewhere that to really reach deep and deliver loads of flavor into the poultry meat, a natural butter marinade, roasted chicken fat or lard is injected into the chicken. Auguste Escoffier flavored his chickens injected with lard, truffles and salted pork fat. Good grief, sounds really, really wicked.

When I want a good, homemade fried chicken that’s not tough and dry (as most are), I consult Craig Claiborne’s The New York Times Cookbook. He has this Southern Fried Chicken recipe that’s awfully easy to make. I copied it below for you to try:

Southern Fried Chicken
4 Servings

1 Chicken, cut into serving portions
Milk
¼ teaspoon Tabasco sauce
1 cup flour
1 ½ to 2 teaspoons salt
2 teaspoons freshly ground pepper
1 pound lard, or 2 cups corn oil
¼ pound butter

Put the Chicken pieces in a bowl and add milk to cover. Add the Tabasco sauce and stir. Refrigerate 1 hour or longer. Combine the flour, salt and pepper (the flavor of pepper in this recipe is important) in a flat baking dish. Belend well. Remove the chicken pieces, 2 or 3 at a time, and dip them into the flour mixture, turning them in the floor to coat well. Heat the lard and butter in a skillet, preferably a black iron skillet large enough to hold the chicken pieces in one layer without touching, over high heat. Add the chicken pieces, skin side down and cook until golden brown on one side. Turn the pieces and reduce the heat to medium low. Continue cooking until pieces are golden brown and cooked through. Total cooking time should be 20-30 minutes. As the pieces are cooked, transfer to paper toweling to drain.

2005-11-30T18:19:00.000+08:00

MiG Ayesa for Dessert: Now that's Yummy!

Last night I had dinner and the perfect dessert: MiG Ayesa in the flesh! And I promptly christen dessert Chocolate Heaven. Sweet!

Blair Mitch admits that she is a shameless pregnant woman obsessing over MiG. A total fan since his Rockstar INXS stint. I remember rushing home on Wednesday nights to vote online! Meeting him, I was reduced to a giggling groupie spewing gibberish.

We actually had a decent talk going except that for the life of me: I can't remember anything! And so you won't find any write up but a series of photos and MiG Ayesa fawning, additional photos courtesy of my work colleague Iya Kalaw's sis Ana.

Special thanks to MTV Jack and Bestfriend Jay (besitos guys!).

P.S. And I don't want to hear any stuff about MiG resembling (a) Joey Pepe Smith or (b) Inno Sotto. He soooo does not!

2005-11-28T11:19:00.000+08:00

My Pinoy Palate

My fondest food memories as a child did not consist of fast food burgers, spaghetti and fries. Far from it. At the tender age of six or thereabouts, I recall being seduced by the heady taste of Kalderetang Kambing and Batangas Bulalo.

You see, my father was a transplant from Batangas, and my mother, from Iloilo. How they hooked up sure beats me, considering the sheer geographic challenge behind an encounter. They were newly minted city folk who ate simply, as they were accustomed in the provinces. In fact, they ate very well. Everything was fresh, nothing processed. Their eating habits, they imparted to us kids.

Sundays did not mean a trip to mall. Sundays were reserved for the long trek to my father’s hometown, Santo Tomas Batangas. To visit our lolo and lola and partake of lunch, Batangueno style. And what high style lunch was!

To this day I still remember vividly when they tied a live goat by its hindquarters, upside down on a sturdy tree branch. I watched in a mixture of horror and fascination as my uncle slashed the bleating goat’s neck with a clean swipe of the sharp bolo. The goat bled to its death with a basin catching the dripping blood. And then the goat was skinned and the flesh cut up into sizeable chunks of meat, poured into a deep vat where it simmered for hours in a mix of tomatoes, liver, bell peppers, olives. I sat on my father’s lap, completely riveted as the men drank while waiting for the Kaldereta to be cooked. Another uncle casually sauntered by and poured the contents of a whole bottle of beer in the vat in a display of freestyle cooking. By noontime it was transformed into the best Kalderetang Kambing ever.

**Visiting Farmer’s Market in Cubao, I was pleasantly surprised to see a stall selling goat meat. I bought two kilos and made my own Kalderetang Kambing. A far cry from my dad’s version but it was a valiant attempt just the same. Farmer’s Market is one of the few markets selling goat meat in the metro. It's also the cleanest and the only market I'll consider going to.

Fresh meat in Batangas meant “bagong katay” or freshly slaughtered. There were no shortcuts. Chicken Tinola came from native chickens caught by slingshot. Inihaw na baboy came from formerly treasured pet pigs. My mother consoled me by saying that the pig died for a good cause. Whatever. And after a while I stopped naming them pigs. Or maybe I should’ve named them Liempo or Lechon, so there would be no pretensions as to their lot in life.

My other favorite would be authentic Batangas Bulalo. Somehow it is just so different from all the rest I have tried since. Certainly much better than Rose and Grace or Sosing’s. The meat would have a sweet, smoky flavor – owing to the fact that it is cooked in real wood fire. My father would collect all the bone marrow from big chunks of bone and evenly divide it among us four siblings (my youngest brother Mike was not yet born). We were instructed to eat it immediately before it gets “sebo” or cold. I never really figured why it was called “utak” – maybe because it resembled how brains would probably look like when laid in front of you? For such an unappetizing name, I relished the delicious taste of utak. It was slippery soft, ethereal. I love fois gras but I would say that I prefer utak more.

Nowadays kids are weaned on a steady diet of junkfood. Where bliss means some greasy, uninspired hotdog on a stick. Such a pity because they will never know the rich taste and tradition of Filipino food. As a child I used to hate Sunday farm days with all the slaughtering going on. I hated it that my parents did not bring us kids to normal places, like McDonald’s.

In retrospect, I am glad they did not.

2005-11-18T12:56:00.000+08:00

Joe Le Taxi (inspired by Vanessa Paradis’ simpering ditty)

Thursday means cab day because I have to lay off the streets for bearing a car plate number ending in 8, as a courtesy to other motorists. I usually take a cab because my hubby starts his workday in Libis, whereas my office is in Makati, the opposite direction. He picks me up at the end of the day. Oftentimes I enjoy the cab option, mainly because it means a reprieve from the stress of driving my ass to work in record time. Taxis racing at breakneck speed never fail me.

Usually my trusty girl Maricel dials the numbers of cab companies one by one until she hits jackpot. Competition can get pretty ferocious during the morning rush hour but at least you’re assured of clean, safe transport. Most of the cabbies I get can be quite chatty and since I’m not really a morning person, I try to keep the conversation at a minimum – “Good morning sir, I need to go to Makati and please avoid potholes because I am pregnant”. And then I either (a) look out the window and zone out or (b) whip out a book and start reading. I’ve had my fill of annoying cabbies enough to know how to discourage contact. One gave an impassioned soliloquy on the evils of the GMA administration from Ortigas to Makati. Another regaled me with stories of his stint in Dubai and how everything else back here just cannot compare. And yet another kept repeating that I reminded him of erstwhile starlet Mariz (now wife of Ronnie Ricketts). I made a comment that maybe he could’ve picked someone with more recent fame (like, hello!) and unwittingly provided an opening for incessant Mariz trivia sharing. Turns out this guy was a diehard fan of Ronnie and Mariz. Jeez.

Some things I have observed as a habitual Thursday cab rider:

1. Almost always the radio would be playing “Making Love out of Nothing at All” or some other horrible Air Supply tune. Invariably the cabbie would be tuned in to this radio station with the horrible repetitive line, “Kailangan bang i-memorize yan?!”.

2. Cabs always take Edsa. This personally pains me because I have to yet again be subjected to Kris Aquino’s multiple Edsa billboards (I take the side roads to Makati to avoid them). Bench Body with Kris in awkward brassieres layered with sheer, slinky tank tops. Bello with Kris in a corset. And the awful SanSan cosmetics streamers! They line up the posts like an accident waiting to happen. The lady has a one-dimensional expression in all her layouts. I have heard of ham actors but can it actually be possible for one to be a ham model? One cabbie declared his general distaste for la madame Kris and we had a spirited exchange that I actually found highly engaging.

3. Cabbies never have loose change so when you give them a 100 peso bill for an 80 peso trip, expect the 20 pesos to be a goner. Read: always come prepared with loose change in twenties and fifties.

Sometimes I encounter delightful little surprises in my cab forays. Like the time I got a female driver. Okay – I have to say that I first thought she was a he because she resembled a little Erap complete with bouffant hair and wrist cuff. She was courteous, drove expertly (bucking the trend of bad lady drivers, but then again, she ain’t no lady…) and spoke in English (Aba naman! Napa-English rin tuloy ako!). She bid me goodbye and gave me a wink too. What a sweetheart. Cabbies aren’t all that bad.

Here are cab numbers to put on your speed dial. My only regret is that these cabs don’t come with funky names. I recall one that was rather macabre I refused to take. It was named Diana Death.

EMP Taxi: 2935930
MGE Taxi: 3636096
R&E Taxi: 3629090
Basic Taxi: 9001447
24/7 Taxi: 6423525 (Yes they live up to their name)
Avis Taxi: 5320605 (Best for trips to the airport. They have unmarked AUVs with lots of luggage room)

P.S. None of the enclosed pics are mine, I just lifted them off google images. Photos courtesy of www.jimmyoliver.net and members.shaw.ca

2005-11-13T19:27:00.000+08:00

Even Crabs can Be Gay

How do you like your seafood? I like mine fresh and grilled, from market to table. Every chance I see fresh Lapu-Lapu fillet in the market it is immediately steamed Chinese style, one of the few dishes I have become adept at cooking (haha- how hard can it get to steam fish anyway?!).

One weekend I had a sudden craving for crabs, preferably drowning in butter and garlic. That, plus grilled panga ng Tuna. And so despite hubby’s protests (he was heavily engrossed playing Resident Evil 4), we were off to the Seaside Market for lunch.

“Seaside” is a misnomer, for the market is right smack in the middle of the Ortigas Town Center. There ain’t no sea in sight, honey. Like its predecessor dampa markets in Roxas Boulevard, Sucat and Libis, the cooking style is Palengke at Paluto. Where you plunk yourself down on a table, ask the waitress to buy you fresh seafood from the nearby market and the restaurant cooks it for a fee.

The waitress asked me if I wanted my crab babae (female) or bakla (gay). Goodness, the gays are really overtaking us ladies on everything – even in one’s choice of crabs! The babae crab possesses aligue (crab fat) while the bakla crab has plumper flesh. Being an acknowledged fag hag, I decided to throw my lot with the badings. It was presented to me fresh and still wriggling, ready for the boiling cauldron.

We also ordered the panga and ofcourse, the old reliable grill standby of liempo. With the mixture of vinegar and chili (otherwise known as Christian’s indispensable suka/sili combo),we were ready for our grilled feast!

I normally like grilled food by the beach, laid out in a picnic table amongst banana leaves and eaten with bare hands. But the Seaside Market will do just fine. After all, it’s just fifteen minutes away from our place.

Seaside Market Palengke and Paluto is beside the Ortigas Home depot. It’s also right next to the Metrowalk Shopping Complex where you can have the latest Season 2 Desperate Housewives vcds for dessert.

2005-11-09T13:40:00.000+08:00

Saturday Taco Rendezvous

Hubby Christian visits Greenhills every weekend. Without fail. He drops by his fave game shops and to this day continues to mourn the passing of Virra Mall. I guess it’s therapeutic for him. When I join his weekend outings, I usually plan my separate itinerary. Trailing him after all can be a giant bore.

And part of my Greenhills Must Visit list is Kamico’s Tacos. Located in the top floor of Shoppesville (beside Shoppesville Plus and Quick Change), I have never met a Kamicos taco I didn’t like. I love the fact that it’s beside a tattoo parlor and the Lotto station. Hardly appetizing surroundings, and yet I can chow down at least a couple of tacos in the middle of this bedlam.

On my most recent visit, Christian treated me to a little taco a.m. snack. Yes, an hour before lunch – I’ve already had breakfast and I fully intend to have lunch so I guess this can’t qualify as brunch, haha. We sat beside a father and son duo (see photo), probably waiting for mom to quit the discount stalls. Both seemed like legit fans for they were animatedly discussing the merits of the Kamico’s taco.

“So dad is the taco shell made of Chippy?”

Yes, because what makes Kamico’s particularly special is the taco shell. While it’s not made of Chippy, it’s definitely not a nacho shell either. The closest I can place it to would be several sheets of crunchy lumpia wrapper stuck together. There’s a distinct Pinoy taste to the taco that I find so appealing, a special mix of juicy diced tomatoes, crunchy strips of cabbage, ground beef and soft cheddar.

At 39 pesos a pop, I’d say that Kamico’s Tacos would blast Taco Bell any day. It gives the Pancake House taco serious competition and is definitely a notch above the Mexicali version. Don’t ask me how it compares to the real deal – as far as I’m concerned there are no legit Mexican restaurants this side of town so I wouldn’t know where to start.

There’s also a Kamico’s stall in the Theater Mall food court but I find eating in the Shoppesville place, where you devour your taco perched on a bar stool beside a shop selling Juicy Couture knock-offs a bit more of the “authentic Greenhills experience”.

Nowadays I actually look forward to hubby’s mandatory Greenhills trips, if only for my requisite taco fix.

2005-11-06T13:55:00.000+08:00

On Being Pregnant

It is Blair Mitch’s first time to play pregnant. I say “play” because even though I’m nearing my fifth month of pregnancy, I still have not yet fully absorbed it all. Talk about extremely late adaptor!

I am normally adept at other things but I have become a total klutz in this pregnancy business. For starters, I completely flubbed my home pregnancy test. I had to take it three times to finally get convinced that yes, faint as it may seem, that is still a second red line, bringing it to two red lines. Read: POSITIVE.

As my tummy grew, I vainly tried to hold on to my pre-pregnant clothes. I jury-rigged my jeans with rubber band fastenings. I clung to my heels for dear life. But alas, one by one- my clothes gave up on me. One weekend, none of my shorts would fit and I was left with my husband’s pants as my only viable option. He laughed his ass off. I tried to put up a brave front but was dying inside. The shame!

I have also become my absolute worst version: a crying, whining, moody child. My favorite line to Christian would be, “You do it!” delivered with a pout and crossed arms. My memory would fail me at the worst possible times, like forgetting to flush after my numerous pee breaks. Truly, in pregnancy you only get rounder, not sharper. The horror! I waddled like a duck (in wedge heels) always trying to catch my breath and hollering, “Wait up, wait up, wait up! Slow down, slow down, slow down!”. It was enough to make my hubby pull me aside and ask me in earnest, “Who are you and what have you done to my wife?!”

And the eating! I have matched (and probably overtaken) Christian in the eating department. Gone were the days when we would share dishes. Nowadays I always demanded my own and with second helpings too! Finally, my monstrous appetite has been legitimized. I was scarfing down KFC zingers at 9am. I would gobble up everything my well-meaning office colleagues offered me. At one point I found myself clutching popcorn, Boy Bawang peanuts, Macadamia nut chocolates and a Goldilocks ensaymada with a dazed expression. I have even tried to put the eating to good use by starting a food blog!

Most days I can’t wait to start ballooning. Especially when some clueless person would come up to me for the nth time: “Okay are you pregnant or have you had another one of those big lunches?” But just today I was examining my tummy in the mirror and observed that my belly button had turned squinty eyed, like it was threatening to erupt any minute. A definite sign of major things to come. I was happy-scared. Entering uncharted territory! I only had the heavens to thank that I didn’t have a belly ring to compound the situation. I had a brief vision of skinny me in a Taste Me tee. And then Abba started singing, “Those were the days my friend…”

However I would tell you that there are great things about being pregnant too:
1. People are solicitous to you. You will never wait in line nor carry heavy packages again. Someone’s always willing to help (and with a smile too, such rarity these days!).
2. You are generally adored and celebrated for perpetuating the human race. Such bravery! Not a single soul will dare slam a woman for being pregnant.
3. You are licensed to get a whole new wardrobe. Caveat: this is of course assuming you know where to shop. Do yourself and your baby a favor and lay off on the big bows, sailor collars and big floral tent tops. You might as well just get a table cloth, cut a hole in the middle and stick your head in for an instant poncho.
4. You get to have the boobs you’ve always dreamed of! The words “cleavage” and “décolletage” won’t sound foreign anymore.
5. And best, you get to have your own “Mini-me”!

I used to ask people half-jokingly, “So can’t I just order ‘em babies in say, small or medium, like tank tops?”. Normally I’d get shrug and a smile. Until someone came up with a very good answer: “Honey, you can order them but you gotta deliver them too.”

I can almost imagine myself in a room full of (klieg) lights, dramatically turning to my ob-gyne with a breathless stage whisper, “Doctor, I am ready for my epidural!”

Well really, I just can’t wait to hold my very own baby. And if takes the morning sickness, the unbelievable weight gain, the absence of caffeine, wine and Excedrin to combat migraine…I think I’d still go pregnant anyway.

2005-11-01T09:39:00.000+08:00

Confessions of a Carboholic

At the risk of being universally panned by the pritikin eaters, South Beach dieters and Atkins followers, I will say it again: "My name is Blair Mitch and I’m a carboholic." I love freshly baked breads and stupendously prepared pastas. I am a rice queen and no meal is complete without garlic rice on the side. Now that I’m pregnant I have acceded to organic, brown rice – but still rice just the same. And yes, I eat my steak with rice, so sue me for being so Pinoy.

However I am choosy about my carbs. Thankfully I don’t really have a sweet tooth so I am not driven to gorge on muffins, cakes, doughnuts and all that. I can be persuaded to eat a slice of chocolate cake but I won’t go for the whole box. And after reading about the horrors of trans fat, I have resolved to limit my doughnut intake to one ring a day. Incidentally, doughnuts are like trans fat bombs. One piece right about sums up your allowable trans fat ration for the day. Wouldn’t you rather make that trans fat serving a helping of those wickedly sinful KFC hotshots? Anyway, I digress.

La Grotta Cucina Italiano

I would love nothing but a good meal of pasta and pizza. And my recent quick fix fave is La Grotta Cucina Italiano, conveniently located near my Makati workplace. Nothing beats a hectic morning than a bolstering lunch of Spaghetti Maremana Rosso loaded with fresh seafood, olives and tomatoes. Or maybe a plate of Capelli di Tartufo con Porcini, heavenly strands of angel hair mixed with mushroom and truffle cream. I find the former to be especially good when paired with simple, uncomplicated thin quattro formaggi and the latter, with some tarty salade of frutti di mare.

The only downside is that after a hearty carb meal, I am almost always fighting to keep my eyes open! The warm noonday sun is just screaming Afternoon Nap! And now that I’m pregnant I can’t really help myself to some extra strong brewed coffee so the rest of the day is an epic struggle to stay awake.

La Grotta is along Herrera avenue in Legaspi Village. It’s right after the dela Rosa – Herrera intersection so keep your eyes peeled for the miniscule signboard on the left.

Bellini’s

During the weekends, my hubby and I would drive to Cubao for an extra-special carbo treat in Bellini’s. This time we went with gal pal Gigi. Bellini’s is practically hidden in the innards of the Marikina Shoe Expo compound. So before eating you can still sneak in some white boots ala Bellestar dancer shopping in decades-old Soliman’s. The compound has also become an artist/boheme enclave of sorts. But seriously – while located in the boondocks, I have never eaten in Bellini’s without having to wait for a table. The place is always packed!

Owned by the fiercely Italian Mr. Roberto Bellini and his Pinay wife, Maria Luisa – the place is practically littered with all things Italian, from pictures of the Italian landscape to a menu with the new Italian pope in the cover. The Pinoy waiters are even known to throw in a few Italian lines here and there.

Christian and I have our Bellini’s favorites. It’s one of the places where we don’t have to look at the menu to know exactly what we want. More of often than not we would start with the Tinapa ravioli in truffle cream (not in the menu but the chef can be persuaded to prep if you so wish), Then the Salamina pizza loaded with oregano, capers, olive and salame and with the thinnest, crustiest homemade dough - haaay, sarap. Christian loves the fresh, creamy carbonara (probably the best in the metro) and their Osso Buco. Order extra fresh baked bread and sop it on the Osso Buco sauce– divine. Gigi also ordered Melanzane e mozzarella ala griglia (grilled eggplant with milky cheese) and it was a delightful discovery.

If you’re in Mr. Bellini’s good graces, he will throw in some vino santo (sweet wine) to complete the amazing meal.

I am not too familiar with Cubao so just make your way to Araneta Center and ask around for the Marikina Shoe Expo compound where Bellini’s is. And then it’s all about Happy Eating!

2005-11-01T09:16:00.000+08:00

Now anybody can post a comment!

Yep, that's how pathetic I am about this blog thing. Just this morning I realized that my settings only allow registered users to post comments. And here I was wondering why my number one fan Christian (haha) hasn't been posting didley squat! Talk about amateur blogger!

2005-10-28T10:34:00.000+08:00

Prime Time Dining

Hubby and I just endured a dismal, lackluster lunch at Taco Bell when good friend and fellow meat eater Jay texted an invite to Gulliver’s for dinner. Thoughts of soft, juicy prime rib flooded my nacho-addled brain. Beef served in its own natural juices. Faster than you can say au jus, it was Yesyesyes!

I don’t know what it is about roast beef that reminds me of country club or hotel buffets. I guess it’s the omnipresent carving station, with the glistening meat under the bright yellow bulb. The light at the end of the buffet tunnel. Salvation from the parade of gravy-laden dishes. I have fond thoughts of the Baguio Country Club roast beef. But then again Baguio is at least a six hour trip away.

Whereas Gulliver’s is conveniently tucked in in the top floor of the Great Eastern Hotel in Makati Avenue. The hotel façade is enough to turn away the uninitiated – quite dreary actually. However if you’re familiar with Gulliver’s of San Francisco, you know that crossing the hotel lobby is well worth it. For this is the Manila branch of the very same Gulliver’s in SanFo. Take the elevator to the 10th floor and suddenly it’s a whole new world (cue Disney music).

This is not a swanky place. More dark, old English tavern with hideous carpets (as an aside the lack of light made it extremely hard to take decent photos). But the floor to ceiling view of the Makati skyline is quite beautiful and the prime rib, downright transformational.

I use prime rib and roast beef interchangeably but there is a difference. You can have plain old roast beef and you can go the extra mile with prime rib. It’s all about the cut. Blair Mitch is partial to the meats from the rib section: tender, well-marbled with fat that makes roasts juicy and flavorful. I got the petite cut at 680 pesos, while Christian took the English cut at 890 pesos (note: two people can technically share the English cut but we were too hungry to even entertain that option). Jay wanted to know if there was a German cut and was given a bug-eyed look by the waitress dressed as a saucy Irish wench. There is also an end cut which is mostly composed of the toasted portions.

The roast beef came with creamed corn, spinach soufflé, Yorkshire pudding and baked potato. The best part was hearing the splish-splash of the au jus poured by the waitress. And I loved the creamed corn enough to research on the recipe:

Gulliver’s Creamed Corn
8 ears corn
1 cup whipping cream
2 tsp. salt
1 tsp. sugar
Butter
2 tsp. flour
Grated Parmesan cheese
Cut corn from cob and place in saucepan with whipping cream. Bring to boil; reduce heat and simmer 5 minutes. Stir in salt and sugar. Melt 2 teaspoons butter in small pan and stir in flour. Do not brown. Stir butter-flour roux into corn and cook until slightly thickened. Turn corn into oven-proof dish. Sprinkle with cheese and dot with butter. Brown under broiler. Makes 8 to 10 servings.

If you’re trying to avoid the evening rush hour, drive down to Gulliver’s for some roast prime rib action.

2005-10-22T21:34:00.000+08:00

Cheap Steaks for the Cheapskate

When I want a reliable good, old steak I go to Melo’s. Where the ribeye costs atleast 900 pesos for an 8oz. But what to do when you want good, solid meat and not the hefty price that comes with it? You need Cheap Steaks for the Cheapskate.

Before we begin, let’s get this detail out of the way: Blair Mitch does not consider the sizzler variety. Suffice it to say that albeit cheap we are not featuring Sizzler Steak and House of Mini’s. The quality is questionable. That said, let’s get it on.

Everything At Steak

I don’t know what finally propelled me to try this place. It could be the fact that the place was always curiously full (despite its unseemly location – right smack in a Petron gas station compound). Or maybe because I had grown fond of its kitschy name which rivals Saudiya Hair Lines (beauty salon) and Petal Attraction (flower shop).

People flock to Everything at Steak for the 120 peso 8oz Ribeye. Sure, it’s “Anggas” (short for “Batangas”) beef vs the more renowned Angus variety. But at 120, who’s complaining?

The tender steak was decidedly “Pinoy-style”. There’s a home-style marinade that gives the meat a sweetish-bbq taste. It’s actually good, if you like that sort of thing. Ask for the gravy to be placed on the side, otherwise they slather it all over.

Personally I like a meatier tasting, uncomplicated steak. I am more partial to a slight buttery taste than the smoky one that comes from charcoal grilling. Not really a fan of heavily marinated steaks. At most I’d like to give the meat a scant sprinkling of salt, pepper and aromat.

Everything at Steak also serves a gonzo T-bone at 110 pesos. It’s not a date place, so don’t get any ideas.

*Everything at Steak, Petron Gas Station Compound, P. Guevara corner Vicente Cruz Street San Juan

Handlebar Manila

A lot of guys I know (plus curiously, my best gal pal Gigi) get moony-eyed when they talk about the Handlebar Steak. You’d think it’s the holy grail of steaks, the way they grunt and wax poetic: “Maaaaan… you can never go wrong with the Handlebar steak… (big, big sigh)”And so, faced with the prospect of free meat courtesy of Gigi, hubby and I were there in a jiffy.

A couple of things girls need to know about Handlebar: (a) It is a veritable dive swimming with biker boys which may or may not be your thing and (b) Not a good idea to stay past 10pm because all sorts of strange women come pouring in. Hint: Patpong. You know what I mean.

But barring those parochial warnings – Handlebar is my kind of dive. In fact, hubby and I spontaneously voted this place with the blaring biker metal music as the best spot to watch the World Cup finals next year.

And the steaks… The 16oz Ribeye costs 415 pesos, while the 12oz version is priced at 345. The same cost applies to the Porterhouse. We’re talking thick, man-sized Aussie beef. I was the evening's straggler and pitifully couldn’t finish my 12oz. The meat is like two inches thick, it reminded me of a pillow (I kid you not). You’re better off not ordering medium rare, or you can do what Christian did – which is to ask that the meat be “butterflied” prior to grilling. I especially liked the fact that you are made to fetch your killer steak at the grill and help yourself to the sidings, including giant baked potatoes you can load up with bacon, sourcream, chives and cheese, coleslaw and baked beans.

Mixed reviews on the steak – three of my companions practically snorted it away in like 15 minutes flat (we’re talking 16oz here) while Gino (aka Pop Tart) and I couldn’t finish. Some felt their steak was tough and undercooked although I would think the culprit was the uber thick slab which make it harder to cook. I thought mine was good but wondered if there was an 8oz option for the wusses.

Make a beeline for Handlebar and make sure you’re up to the challenge.

*Handlebar Manila, 31 Polaris St. Bel Air Makati

2005-10-20T17:43:00.000+08:00

Shoe Fetish

I am a fervent shoe admirer. I don’t like to think of shoes solely for their use which is to cover and protect the foot as one travels from one point to the next. Rather I am enamored by a shoe’s uncanny ability to transform a slow morning, lift one’s spirits or convey a very precise message without necessarily saying it aloud (case in point: the quintessential “f*#@@!!! you” shoe).

I am not designer-impaired although running across a lovely designer pair on sale never fails to make my heart skip a beat. My favorite trophies include apple red Kate Spade flats at 80% off, a Pucci wedge at 60% off and buttery soft leather Sonya Rykiel boots at the amazing sale price of 995 pesos.

As they say, there is comfort in beauty, so I don’t mind traipsing around the metro in sky high, graceful architectural wonders. But what really gets me are those badly designed, badly constructed, designer rip-offs. For example, I don’t understand why our local fashion rags keep featuring Janylin. Clearly the people behind that store have no intellectual integrity, liberally copying styles from other legitimate brands. I have bought some Janylin shoes in the past and they pinched my toes and wreaked havoc on my ankles. I have sworn to never again buy shoes from that place. And just so you know their shoes don’t come cheap too.

My heel got caught between wooden planks once and resulted in a muscle spasm. My doctor banned me from heels for a while which started my little love affair with flats which remains to this day. My most recent favorite is a pair of satin ballet slippers from T in Rockwell. It has a print of mauve English roses interspersed with leopard spots. I love the fact that the shoe couldn’t seem to make up its mind if it was naughty or nice. More often than not I find that T comes up with the most darling ballet flats.

Just recently Blair Mitch was “diagnosed pregnant” which means that I have to start building an arsenal of flats, tiny kitten heels and flip flops. A friend immediately offered that pregnant ladies’ feet grow a size and ½ bigger and that she wanted my shiny, cherry red, pointy shoes pronto.

What a big dilemma for I am a verified shoe hoarder. I keep and collect pairs – including those that I have only worn once, or have not worn at all! It’s a little like art, you buy pieces solely for appreciation. I know that fellow shoe enthusiasts can relate. It’s going to be a real hard sell for me to part with my babies anytime soon. But since she’s a really good friend, I might reconsider, just this once.

It is not coincidental that a beautiful glass slipper proved pivotal in the popular fairy tale Cinderella. Because shoes are never really just shoes. They are like signatures - extensions of ourselves.

2005-10-16T20:01:00.000+08:00

Tagaytay Mini Break

I recently posted three new restaurants hubby and I visited in Tagaytay. Now I will feature the bed and breakfast we stayed in.

It must bear mentioning that Christian and I are not overly fond of the rustic scene and so Sonia’s was out of the question. Hubby will not appreciate the edible flowers and the absence of a working television. And so I was in a quandary over where to stay.

Run by the same people behind Discovery Suites Manila, I came across the place when I was interviewing some girl for an advertising job. Having mentioned that she had just visited Tagaytay, I asked her where she spent the night. Leaning forward in a conspiratorial manner, she whispered, “Discovery Country Suites.” I love secrets and was suitably intrigued.

Discovery Country Suites is a charming B&B with seven themed suites. There’s Nantucket, Oxford, St. Tropez, Siam, Ceylon, Adalucia and Nara. If you’re looking for the Jungle Room – we’re not on the same wavelength here.

Right when we got in, we were welcomed by fresh fruit shakes and a gorgeous view of the Taal Lake.

We booked the Japanese-themed Nara Suite with the shoji screens and tatami mats and were delighted to find that it opened up to the gardens. Wi-fi enabled, with a cable-ready widescreen tv and a dvd player – It was zen with all the amenities of modern living.

After a quick warm shower (no hotel-issue soaps for you here, they only offer L’Occitane bath products, thank you), hubby and I were off to deep sleep surrounded by giant, fluffy pillows. Incidentally, my version of mini-break involves a lot of sleeping and eating. Yes, I am a bum.

In case you have trouble sleeping or relaxing, Discovery Country Suites also offers shiatsu, Swedish and aromatherapy massages in the privacy of your own suite.

At sundown we partook of wine and cheese, plus dates, candied peel and marinated olives while executive chef and resident hottie David Pardo de Ayala went around inviting the guests to dinner at the Verbena Restaurant
*We skipped dinner in favor of Fire Lake Grill (see blog post below)

At around ten pm the house also gives you the turndown service – fluffing up the pillows and delivering warm milk dusted with cinnamon and freshly baked chocolate chip cookies.

We had our breakfast served the next day in the outdoor patio, by the gardens, luxuriating in all that fresh mountain air.

Newly opened Discovery Country Suites is a must visit. Click on the url below for reservations.
http://www.discoverycountrysuites.com/main.php

2005-10-16T10:37:00.000+08:00

More Meat for the Meat Eaters

Fire Lake Grill is not for the fainthearted. If your wallet is on a diet, then the menu can get intimidating. First entry: Herb-rubbed certified Angus Beef Cowgirl Steak with Duck Liver Butter at 2,200 pesos.

However, this is how I see it: If you’re currently spending around 700 pesos on a mediocre meal in some restaurant franchise like say, Tokyo Tokyo - now that’s a crime. Fire Lake Grill is worth every pretty penny you shell out.

Affable chef Paul Huang works both the kitchen and the floor. You get the feeling that he’s really in his element. He knows all the patrons and calls them by their first names. He makes an effort to get to know new diners (us included).

Apparently Paul Huang was a slave to the corporate world when he saw the Light. Or maybe the burning coals from a hot grill. How wonderful it must be to have the courage to throw it all away and embark on a grand adventure! He took the Heny Sison school and worked in The Mandarin (where Tony Boy Escalante also had a brief stint). And now, voila…Fire Lake Grill.

Being the carnivores that we are, Christian and I both ordered the same dish. How predictable (or crazy) is that?

Christian: I’m going for the Ribeye.
Blair Mitch: Can we share? And maybe I can try the sea bass or something…
Christian: Are you kidding me?! I don’t think that’s a good idea. More meat for the meat eaters. Please go get your steak.
Blair Mitch (to the waiter): I’m taking the Ribeye too.

Well actually I wanted to try the Cobia steak they had on the menu. Cobia is a fish farmed in General Santos. The buzz is that it actually tastes like steak. So you’re getting all that wonderful meat flavor and the goodness of fish. Sounds like a winning proposition, right? Except that they stopped farming the Cobia due to the small demand. I knew it was too good to be true.

What makes Fire Lake Grill different is that they use volcanic rocks instead of charcoal. Okay – I’ll be honest…I can’t tell the difference. All I know is that my steak rocked. Juicy with just the right amount of marbling. I like mine medium rare and it was nice to slice up a chunk and see the pinkish color in the middle – the hallmark of perfectly cooked steak. I read in Anthony Bourdain’s Kitchen Confidential that you should never order your steak well done. It provides a golden opportunity for evil chefs to trot out their oldest cuts. After all when the steak’s cooked and all and your jaw’s getting a mean chewing workout – who’s to say you got the best meat, right?

Back to the Fire Lake Grill steak – it was divine. And it had sidings of mashed potatoes and vegetables which I promptly ignored. A nice touch was the giant prawn drenched in lemon butter, laid out on top of the meat – much like a ribbon tied around a nicely wrapped gift. Incidentally, do you eat steak with rice? Because I’m so Pinoy that way and it drives my hubby nuts!

Dessert was rather fancy: Pineapple Carpaccio with Malibu rum and pink peppercorn, candied citrus peel and coconut ice cream in a brandy snap basket. It was Chef Paul’s reco and I just knew it was going to be a Show-Off Dessert.

Can the pineapples be sliced any thinner? The dish was so pretty it was almost criminal to touch it. The taste was peculiar and familiar at the same time. Delicious yet disconcerting. The pineapple and the peppercorn, a triumphant melding of two entirely different tastes.

We’re coming back for more. And hopefully this time I can get past the steak.

2005-10-12T10:23:00.000+08:00

Good Day, Good Eats

You have to go to Buon Giorno, if only for the Cannelloni.

I am not saying this because it is owned by Linda Floro, a dear old friend. I just would not want you to miss such an awesome, well-prepared dish.

Imagine tender bits of Chicken and Mortadella ham rolled in sheets of Spinach pasta then smothered with rich tomato sauce and cheese.

Wrestling for the last piece was the only time there was any conflict in our Tagaytay weekend respite. Christian ended up with it while I was this close to licking the plate dry. He pronounced it the best dish the eating spree has produced. And seeing that he is a hardcore carnivore – that’s saying much.

I can rhapsodize endlessly about the Cannelloni but there were other winners in our lunch that likewise deserve their airtime.

The MarlinJo vinaigrette brings the ‘special” in the Buon Giorno Special Salad. The well-revered house dressing is named after the Floro family (Mark, Linda and Jonathan), it is the vinaigrette I have lusted for all these years, even while I was working with foodstylist Linda in our Del Monte shoots. I begged her for some when I went out of town with Christian during our dating days and it was the salad and the magic vinaigrette that saved us from an otherwise dreary dinner of tough, burnt steak.

Tita Linda has bottled the magic and it retails for 80 pesos. Needless to say I promptly hoarded bottles.

The other house reco that we enjoyed was the Braised Lamb Shanks. The meat slides off the bone and totally melts in your mouth, like butter. Okay, call me a bad, unhealthy eater but I zeroed in on the slippery soft “litid” parts. I was so distracted I didn’t notice that Christian was already devouring the last of the cannelloni.

Which led me to a realization: The cannelloni is not meant to be shared. Get your own and forget about splitting the order. It simply won’t work.

Buon Giorno is at The Cliffhouse along the ridge. Give your taste buds a whirl.

2005-10-10T22:30:00.000+08:00

Blair Mitch's Debut Post:
Chillin’ and Grillin’ at Antonio’s

I call Tagaytay Detox Central. And when I say detox I don’t mean a trip to the fat farm or going cold turkey on some vice.

My version of Detox is escaping harried, hectic Manila and heading off to Tagaytay. Where life goes slow-mo, people stumble into long, leisurely lunches – everyone’s relaxed and the pace is decidedly drowsy. Even the resident volcano is dormant, for crying out loud.

I was looking for some alone time and culinary diversion with hubby Christian. We were booked in Discovery Country Suites, a rather charming bed and breakfast. More so, we were set to eat the weekend away in three formidable new restaurants: Antonio’s Grill, Buon Giorno and Fire Lake Grill.

For my debut blog post I will feature Antonio’s Grill. The rest will come in succeeding posts.

We arrived just a little past lunch and drove straight to Antonio’s Grill. It is Chef Tony Boy Escalante’s latest venture, the first two being high-end Antonio’s (where the wait list can probably rival French Laundry) and the more relaxed (and still pricey) Breakfast at Antonio’s. I read somewhere that Chef Tony Boy is a secret grill fanatic fulfilling his little grill fantasies with this new place. I just wished that he named it something a little less generic, but I guess branding it “Antonio’s” has to add for something.

Anyway – I was titillated to see that this one had way more affordable prices. I guess I’ve come to expect stiff sums dining at Antonio’s. The waiter told us that Bacolod cuisine was the specialty and so Blair Mitch wisely decided to order La Paz Bachoy, Chicken Inasal (throw in some indispensable ensalada and garlic rice for good measure) and Vanilla Ice Cream with Dulce Gatas for dessert. Hubby stuck to his old reliable, Grilled BBQ Pork Spare Ribs to serve as blank canvas by which he can gauge how well The Grill would deliver.

We were far from disappointed. In fact we were floored by how Chef Tony Boy practically transformed common dishes into absolute masterpieces. The Chicken Inasal and La Paz Bachoy we have been used to eating all this time was crap. This was the real thing.

First, the La Paz Bachoy – the sweetish broth sprinkled with delicate morsels of chicken, liver and crunchy chicharon. A brilliant yellow egg yolk resting atop plump (should I daresay happy?) noodles. Christian laughed in wonder when he slurped his first spoonful. It was magical. We ate the bachoy in silence, in reverence almost.

Then came the Chicken Inasal. Its dramatic entrance marked by a waft of pure bliss. The Inasal was served with anato oil on the side, to be drizzled on the accompanying garlic rice with a pinch of salt. I was having a little dance of inasal-ensalada-garlic rice-inasal-ensalada-garlic rice with my eyes closed. Christian was having his own little epiphany beside me, singing praises about the tenderness of the grilled spare ribs with the sweet bbq glaze serving as perfect complement – but I could hardly hear him. I was in Inasal heaven.

I was seriously contemplating whether or not I would make a go for the chicken bones, making “papak” whatever flesh was still hanging on it when dessert came.

While the Vanilla Ice Cream with Dulce Gatas was good, it was nothing compared to Christian’s showstopper of a leche flan pick. I know – leche flan almost sounds boring, right? This one was thick and sticky with the consistency and chewiness of a cassava cake. Oh lordy – it was wonderful. We improvised and spooned vanilla ice cream on top and were beside ourselves in joy. The poor Dulce Gatas was promptly ignored like the prom wallflower.

The bill was also a delight. To begin with the Chicken Inasal cost 109 pesos. I spend more on a mediocre lunch in our office building caf with definitely not even a tenth of the satisfaction. The La Paz Bachoy (which can be split by two people) is 120 pesos. And the leche flan cost 60 pesos. I almost wanted to give the waiter a kiss.

Antonio’s Grill makes the drive to Tagaytay worth it. It might just be the fabulous Saturday lunch you’ve been meaning to take.

Next feature will be Buon Giorno, noted food stylist Linda Floro’s first restaurant offering.