Where to Eat in Luang Prabang: L’Elephant
August 9, 2012 § Leave a comment
“There is no love sincerer than the love of food.” — George Bernard Shaw
Have you ever been instantly charmed by a place, its food, that all you want is to share it with everyone that matters to you? Luang Prabang has that effect on me that I was back in no time with Anton in tow.
Set in the confluence of two rivers that almost surround the town, Luang Prabang is a medley of traditional wooden houses and European architecture, one of those cities oozing with charm. A UNESCO World Heritage Site, the pressures of mass tourism development have been held at bay, which lends to its allure.
Along with its culture and tradition, one of its greatest attractions is its food. Restaurants line Sisavangvong Road and the roads along the two rivers.
Options include traditional Lao dishes to fine French cooking. A remnant of the country’s colonial era – centuries of occupation and colonial rule by the French, Luang Prabang boasts of some good French restaurants. And this, my friends, is one major reason for a revisit. Four years is long enough.
I went back to relish once again a satisfying gastronomic delight. L’Elephant is a long-standing restaurant pioneering a culinary renaissance in Luang Prabang, serving mainly French food although menu includes local options too. It is housed in a typical 1960’s colonial building, a stone’s throw away from the Mekong. Twirling fans, high ceiling, and wooden chairs look like a set straight out of “Casablanca”. Wonderful ambience paired with good food leaves a lasting impression and so there we had our first leisurely meal.
The owners, French-Lao Yannick and Frenchman Gilles, first opened L’Elephant Restaurant in 1999 when Yannick’s grandmother proposed that he come back from France and open a business in her building. Tourism was on the rise then so he agreed. What was originally supposed to be a guesthouse became a restaurant instead. Three more restaurants around Luang Prabang followed after.
They use fresh local produce grown in their own garden, which is probably why most of what comes out of their kitchen are remarkably delicious.
We had for our starter Carrots from their garden with Orange, Lime and Fresh Basil Vinaigrette. Most refreshing.
Escargots de Bourgogne – French snails baked in parsley and garlic butter. So simple yet it possesses such amazing flavors – a favorite.
For our main: Roasted Boneless Quail stuffed with Luang Prabang mushrooms for Anton. Superb if you like strong flavors.
Fillet of Mekong Perch in Coriander Sauce for me. Laos being land locked and has only rivers flowing through, river fish are almost always on menus. Although they tend to taste muddy, this dish has a clean taste, the coriander sauce adding a nice citrus-herb tang.
An indulgence no doubt as this could probably be the most expensive meal we had in Laos but the splurge was worth it.
L’Elephant Restaurant Ban Vat Nong, Luang Prabang, Lao P.D.R For reservations: +856 71 252-482What to Eat in Laos: Laotian BBQ
June 19, 2012 § 5 Comments
In a sidewalk eatery, a man brings to our table hot coals on a brazier where he affixes a dome shape griddle similar but not quite the ones used for Korean BBQ.
This one has an annulus around the bottom of the griddle, where he poured some broth.
He then came out with a plate of thinly sliced meat of beef, pork and chicken. And a basket of vegetables, tofu, mushrooms and some glass noodles.
It is a cross between shabu-shabu and Korean BBQ – the veggies, noodles et al. goes into the soup while meats are grilled on the dome-shaped griddle. The meat I dip into a sauce that I customize to my liking – on a base of peanut sauce, I add some chopped garlic, a bit of fresh chilies and a squeeze of lime juice – beautiful complement to the grilled meats.
The key ingredient, me thinks, is the pork fat provided to grease the griddle as the meat cooks. This plus all the drippings of the meat goes straight to the soup, making one glorious soup by the end of the meal.
This BBQ meal known locally as Sin Dat is best devoured on a cool evening as the heat of the hot coals can zap the energy out of you on a hot day. Although I extremely enjoyed both occasions (once in the middle of summer and more recently in January, the coolest month in Laos), I realized that the hot coals, not to mention the hot, flavorful soup can soothe ones senses on a cold, rainy evening.
One can’t possibly call a trip to Laos complete without experiencing this wonderful Laotian BBQ. Make sure not to miss this.
Satisfaction guaranteed. 🙂
Where to Eat in Vientiane
June 4, 2012 § 1 Comment
Credits: Quickpage by Shabby Mis Jenn’s Design: Kayla’s Tin Album
Armed only with a list of restaurants and a map, we walked the streets of Vientiane one January morning not quite aimlessly but with very loose plans. We inquired at Papaya Spa on their treatments (we might want a massage later in the day), appreciated beautiful art pieces at a gallery (which we can’t afford space-wise and pocket-wise), admired some beautiful houses/guesthouses along the way… then we spotted 2 of the restaurants at the top of our list right beside each other. Divine providence, I say, so we pushed our luck and actually got a table where reservations are usually required.
Makphet
Makphet is a charitable establishment that trains street children to acquire marketable skills – to cook and to wait tables. Friends International, which also operates in Phnom Penh, teaches them the skills of the restaurant trade in trying to bring a sustainable improvement in their lives. A good cause and more importantly, excellent modern Lao dishes is definitely a formula for success.
The server-students who enthusiastically served and replied to our queries charmed us so that we went for their recommendations. Red Hibiscus & Lime Breeze caught my eye. We call it gumamela where I come from. The tangy, fruity drink is wonderful to quench off the spiciness of the dishes.
Sharing borders with Thailand, Vietnam, Burma, China and Cambodia, Lao food has strongly influenced (and vise versa) the neighboring cuisine of Thailand and Vietnam.
Their Grilled Beef Fillet wrapped in betel leaves is their take on a typical Vietnamese dish. Seasoned beef wrapped in betel leaves and then grilled. The slight peppery aroma of the betel leaves is a wonderful complement to the beef.
Next to arrive was a Crispy Fried Mekong Fish they call Ancient Fish. It went really well with the Sweet and Sour Tamarind sauce (as fried fish always do) and the side of Green Mango Salad that came with the dish.
A winner in my books, the kaffir leaves and the side salad set it apart from all the fried fish dishes I’ve tasted.
Have you ever tasted sticky rice not as a dessert but just as rice? A staple in Laotian cuisine – everything tastes so much better with it. I’m actually missing it now.
The hibiscus (a favorite of the day, I swear) sorbet and coconut ice cream was the way to go to clean the palate after a medley of strong flavors. Topped with delicious meringue, this baby had sweet, sour, cool and crunchy goodness all in one. Love.
Reservations are recommended or like us, be there early and you might get lucky if all you need is a corner table for 2.
L’Adresse Cuisine by Tinay
Being a former French colony, the legacy is apparent in Laos such that French restaurants are common and popular. L’Adresse de Tinay next door is the new kid on the block, so to speak. The French-Lao chef Tinay and French wife Delphine Inthavong are the couple behind this casual French bistro. When we walked over to make our reservations for dinner, Delphine asked us to pick our table.
We were so looking forward to indulge in French food after a tiring afternoon. We walked in at exactly 7pm; we were shown to our table.
Unbeknownst to us, this young gentleman in black who was taking our order was actually Chef Tinay who trained in France and came back home to open his restaurant.
Goat Cheese Rolls: Tinay’s Specialty has 7 crispy Goat Cheese rolls with Sun-dried Tomatoes, Tapenade, Pesto, Thyme, Honey, Cherry Confitures, and Sweet Chili Peppers
He has a seasonal menu, which might include his signature goat cheese rolls.
The restaurant is well-lit and has a modern yet welcoming feel; his seasonal menu is written on a huge blackboard on the wall. A small room houses a selection of wines. The seating outside is more casual and dark with only the light from inside and some candles lighting each table.
We were wowed from start to finish. I thought that the bread with the tomato sauce dip was clever – simple yet divine.
We were ecstatic to see escargot on the menu – it has 6 snails on 3 bruschettas with scrambled eggs and topped with parsley cream.
I had Grandma Lydie’s Special cassoulet with home-made duck confit. The cassoulet is made up of haricot beans, a superb tasting Toulouse sausage and simmered in a sweet garlic cream. Thank you Grandma Lydie, your cassoulet was sublime.
The rack of lamb was juicy, tender, crusty and perfectly pink. Herbs were not overpowering but rather complemented this beautiful piece of fatty goodness.
Need I say more?
And for dessert, we shared a crème brulee with vanilla from Madagascar. I’m not sure now if both crème brulee and ice cream had vanilla from Madagascar. Whichever the case, it was heavenly.
Anyone who serves Limoncello will always have a place in my heart and this one in particular came with the bill with their compliments– homemade by Delphine. Beautiful restaurant, lovely personal service, excellent food, reasonable prices, a nice wine selection – I’m willing to bet that this neighborhood French bistro will go a long way.
Suffice to say that our day in Vientiane went really well particularly in the food department. Only on our first day and we were already wowed.
Makphet Parallel to Sethathirat Rd, Chanthabouly District (behind Wat Ong Teu) Opens Mon-Sat 11am-2pm and 6pm-9pm only +856 (21) 260-586 L’Adresse de Tinay Parallel to Sethathirat Rd, Chanthabouly District (behind Wat Ong Teu) +856 (20) 5691-3434Hong Kong Eats
May 5, 2012 § 1 Comment
Trips with the family always involve a lot of eating. On our (not so) recent trip to Hong Kong, it was with no surprise that the entire itinerary focused on where to eat. A few good ones picked out from a 2-page list and reservations made even before we boarded. Yes, if there is such a thing as food geeks, that’s us.
First stop was Hutong in Tsim Sha Tsui. The restaurant was set out to impress not only in the food department. It starts with a stylish old China interior and a view to die for from the 28th floor overlooking Victoria Harbor and the Hong Kong skyline. The dim interior creates drama and intends to highlight the city’s colorfully lit nightscape, particularly the nightly light show at 8pm. So try to get a table by the window for the best view.
Clockwise: Floor to ceiling windows overlooking the harbor / dim interior, Cod fish tossed with fermented bean and chilies, Red Lantern, various desserts, the light show, Crispy De-boned Lamb Ribs
Specializing in traditional northern Chinese cuisine, the food is can be quite spicy. Make sure to order the Crispy De-boned Lamb Ribs, it is their house specialty and never disappoints. Its crispness resembles that of Peking duck skin and the meat slow-cooked to tenderness but still retaining the flavor of lamb. If you can handle the heat, their Red Lantern is a must try. Crispy chicken with Sichuan pepper bursts with great flavor and intense heat if you bite into the chilies. Even without touching the chilies, I can only eat so much. Another favorite is the Cod fish tossed with fermented bean and chilies.
Clockwise: Grilled Zucchini, Green Tea Banana Cake, the sushi counter, Hamachi Roll, Tuna Tartare with Miso, Grilled Chicken Wings
A friend invited for dinner at a different time I was in Hong Kong, we met at the Mandarin for drinks and walked over to The Landmark for what she said would be Japanese tapas. Given the prestigious address, I knew that it wasn’t going to be a cramped sushi bar but the interior still blew me away. Zuma has 2 levels with a grand spiral staircase that greets as one step out of the elevator. We took a table at the terrace where a garden surrounds. Memorable dishes include Seared Beef with a Yuzu-Ponzu dressing, Tuna Tartare with Miso, a Chicken Yakitori and a very yummy Green Tea Banana Cake with coconut ice cream. Authentic Japanese cuisine prepared non-traditionally and served Izakaya style – small dishes designed for sharing. Zuma boasts of a pretty good selection with a robota grill and a sushi counter. Second time around with the family registers the same satisfaction if not better.
Clockwise: Flan con Dulce de Leche, Provoleta Cheese with Olive Oil and Herbs, Grilled Beef Tenderloin Steak (250g), the street of Soho in Central.
Steak – is always on our radar. Our usual haunt is Morton of Chicago but this time around, we felt like a change. At the heart of SOHO in Central is a place where carnivores find pleasure. La Pampas specializes in Argentinean cuisine, particularly in steaks and grilled meats. Flown fresh from Argentina, the organic beef is tender and tasty. Other Argentinean dishes worth ordering from their menu include sausages, chorizo, and cheeses. And speaking of cheese, their Provoleta cheese with olive oil and herbs is a delightful starter and the Flan con Dulce de Leche, a divine cap to the scrumptious meal.
Clockwise: Noodle and congee counter, stylish interior, my fish congee, Stir-fried Chinese Broccoli, The chef behind the counter, fried Beef Noodle.
With the excessive feasting, it is just proper to take a rest and end with some congee. Tasty Congee and Noodle Wanton Shop should be your last stop to somewhat clean the system. Before taking the train to the airport, spare some time to go to the IFC Mall for some really good congee or noodles on level 3. If you prefer to head straight to the airport, head out to the food court of Departure east hall of the Hong Kong International Airport. This one Michelin star restaurant definitely does not disappoint. So good, it even got listed on the premier edition of the Miele Guide. So even if you don’t really need to “cleanse”, head out to one of their establishments for some “tasty” comfort food. Outside of their congee, we loved their Fried Beef Noodle, which we spotted from the table beside us. Dimsums and wantons are excellent too.
Zuma Levels 5 & 6, The Landmark 15 Queen’s Road, Central. HK (852) 3657-6388 (reservations recommended) Hutong 1 Peking Road, 28th Floor, Tsim Sha Tsui, HK (852) 3428-8342 (reservations a must) Tasty Congee & Noodle Wanton Shop Shop 3016 Podium 3, IFC Mall 8 Finance Street, Central, HK (852) 2295-0101 / 2295-0505 (reservations recommended) La Pampas G/F 32 B & C, Staunton Street, SOHO, Central (852) 2868-6959 (reservations a must)Where to Eat in Macau: Restaurante Litoral
March 8, 2012 § 6 Comments
Walking along Rua do Almirante Sergio after our scrumptious lunch at A Lorcha last August, I chanced upon Restaurante Litoral – the other Macanese restaurant I wanted to try. I took note of it for when we return. I never thought that I would be trying this other famous Macanese restaurant so soon.
The family decided to spend the holidays in Hong Kong and Macau. For a family of foodies, what better way to spend the holidays than in gastronome paradise? Restaurante Litoral, when I suggested it, was a unanimous yes.
To others, Macau is more of a gambling mecca, to me it is a food haven. You will find Western and Chinese cuisines in hotels and clubs as well as in small sidewalk stalls, but the main point of a Macau visit (at least to me) is to delight in Macanese cuisine. The 500 years of multicultural influence lead to a fusion of Portuguese, Chinese, African, and Indian flavors that is now uniquely Macanese. Many dishes evolved from the spice blends the Portuguese women used attempting to replicate European dishes.
Housed in a 2-storey building in a quiet street, Restaurante Litoral is packed to the bream during our visit and I have a sneaking suspicion it is every night. We were shown to our table on the 2nd floor where (again), a Filipina served us.
We started with a squid salad tossed in lemon and olive oil dressing. Then came the clams, just as scrumptious as the one in A Lorcha. The soup infused with the delicious flavors of clams simmered in white wine, olive oil and lemon is fantastic especially when dipped in bread.
Then the dishes came one after the other.
Baked Duck Rice – a cut above the rest. Rice simmered in duck stock and fat with succulent duck confit thrown in and then topped with bacon and chorizo. A dish with everything I love.
With the Baked Duck Rice, who would think we’d order another rice dish? But by the sound of it, Suckling Pig on Fried Rice, we just had to try it. It had us at suckling pig. Glad we did. It was lighter than the Duck Rice but the flavor and the crispy skin of the suckling pig was to die for.
Bacalhau a Lagareiro or grilled cod-fish with potatoes and garlic. A common dish in Portugal, Spain and in some Portuguese colonies like Angola, Macau and Brazil. Its essential ingredient is salted codfish so be ready for the saltiness. I, for one, love Bacalhau, some are however put off by the saltiness. Salted cod has been around since 500 years ago when there was no refrigeration. Just like our daings and our danggits, drying and salting are ancient methods of preserving the nutrients and can actually make the fish tastier.
Braised Oxtail in Red Wine Sauce – extremely soft oxtail in very tasty sauce. Two thumbs up!!
For dessert, we wanted to try the egg yolk soufflé but they ran out of stock so we settled with their chocolate mousse, mango pudding and of course their version of Serradurra, biscuit mousse.
It was as yummy as the one we tried at A Lorcha. I will attempt to make this one of these days or I will be burning miles to get my fix of this very addictive dessert.
My verdict: Maybe it’s the number of dishes we tried but in my humble opinion, Litoral wins over A Lorcha by a hair. Both restaurants are worth visiting again. Perhaps I’ll need to go back to A Lorcha to try more dishes next time.
Restaurante Litoral Rua do Almirante Sergio 216-A r/c, Macau Tel: +853 2896-7878 Cafe Litoral Rua do Regedor, Bloco 4 Wai Chin Kok Taipa, Macau Tel: +853 2882-5255
Where to Eat in Macau: A Lorcha
February 12, 2012 § 11 Comments
“Where’s the best Macanese / Portuguese restaurants in Macau?” I asked many including a search on the Internet. It came down to A Lorcha and Ristorante Litoral.
A Lorcha won by a hairline. So before heading out, we reserved a table for 2 while keeping in mind to try Litoral next time we’re back.
One of the oldest and most famous Taoist temple in Macau.
We arrived before the restaurant opened so we walked to the Ama Temple and looked around.
Shortly after the restaurant opened, we were shown our corner table. When we saw how quickly the restaurant filled up, I was glad we made that reservation.
Known to offer the best Portuguese cuisine in Macau, it is popular with the locals and tourists alike. They serve home-style Portuguese cooking that is presented simply without much thought on food styling, but with food so tasty it needs none of the fancy tricks.
The server who happens to be Filipina immediately came to the rescue when the wide choice left us uncertain about what best to order.
We had the Grilled Charcoal Pork Chourico for starters and after tasting this, we asked if we could buy some from them, instead they pointed us to a nearby supermarket to look for the brand “Nobre”.
Shhh… this turned out to be better than what they served us.
The Clams with Garlic, Coriander & Olive Oil is a popularly ordered dish and we had to try it. It was heavenly. The soup sweet and so flavorful from the clams and the other aromatics we devoured it straight from the bowl.
It tastes better than it looks. It’s a promise.
We likewise had to give their African Chicken a try. Although we knew that we have probably over ordered by this time, our Filipina server managed to convince us to order the Portuguese Fried Rice.
Needless to say, we left her a huge tip. It had great flavors!!! It could very well be the best among the dishes we’ve tried. We ended up ordering too much but we just had to have their famous Serradurra – it’s a milk crème pudding topped with crumbled biscuits.
It was sooo good!!! I crave for it sometimes. Sweetness just right and the consistency of the pudding so smooth it melts in the mouth. The biscuit crumble completes it – definitely the icing on the cake.
What a pity there were only 2 of us, I’d love to try more of their dishes… Other worth trying are the grilled bacalhau (codfish), sautéed pork with clams, and grilled prawns.
Restaurante A Lorcha 289A Yua do Almirante Sergo, Macau Peninsula +853-2839-3193 Opens daily except Tuesday from 12:30-3:00pm; 6:30-11:00pmMozza in Singapore
January 25, 2012 § 1 Comment
Osteria Mozza and the more casual Pizzeria Mozza next door is Mario Batali and partners Joe Bastianich and Nancy Silverton’s first venture into Asia, bringing their über successful and unanimously adored restaurants closer to us. Along with some of the best celebrity restaurants lined up at the Marina Bay Sands in Singapore, the restaurant is packed most days. We made sure to reserve a table even before we left Manila.
A fan of Batali since Molto Mario, to dine in both Pizzeria and Osteria was heaven-sent. It was my dad’s 70th birthday and what better way to celebrate than to delight in his signature rich sauces and wonderful choices of Mozzarella and Burrata flown in from Southern Italy.
After biting into the chewy, crisp, puffy pizza, I had a feeling it will be a while before I devour another crust like this. Pizza is all about the crust after all and their chewy and charred crust is everything great bread should be. Loaded with toppings such as specks, squash blossoms, fennel sausage and chanterelle… what more can a pizza-lover asks for?
Clockwise: Funghi Misti; Nephew tasting his Margherita; Bacon, Salami, Fennel Sausage, pancetta; Pizzetta of Squash blossom, burrata and tomato
Among the many great tasting pizzas we ordered, Funghi Misti with fontina, taleggio and thyme came out to be the favorite. The simple Margherita remains a close second. Nothing beats a simple pizza with a perfect crust.
The more upscale Osteria Mozza on the other end of the duplex is still casual and loud, fostering a relaxed atmosphere amidst the elegant interior.
Clockwise: Crispy Pig’s Trotter croquettes; Red Endive, Fennel & Parmigiano Reggiano with anchovy dates dressing; Orecchiette with sausage and swiss chard; Buffala Mozzarella starter
A bigger menu with more of the good stuff from the famous Crispy Pig’s trotter croquettes to an impeccably seasoned Porcini Rubbed Wagyu Rib-Eye Bistecca.
Impeccably seasoned and grilled till the porcini crust is crispy. The meat cooked perfectly and the portions big enough to share. Wow!
Desserts should not be missed as well. All were delightfully great but one particular favorite that piqued my fancy was the Rosemary Olive Oil Cakes with Olive oil gelato and Rosemary brittle.
The flavors so interestingly subtle and melds so well together. An absolute delight.
If I find myself in Singapore again, I will definitely find my way back for more of Batali and Silverton’s goodness.
A Blessed Christmas
December 25, 2011 § 1 Comment
Christmas is here and I almost missed it. It has been crazy catching up with work, fixing my new flat, buying presents, getting together, family reunions… I could go on and on. So forgive me, if you will, for not posting a recipe this month.
I’m making it up now by featuring a yummy dessert I got as a present this Christmas. It’s called Sans Rival Chips and it’s brilliant for the season especially when you’ve had too much to eat. These chips sans the butter is a great alternative to a sans rival craving… perfect for the season.
Have a Blessed Christmas everyone.
Sans Rival Chips Fudgies by Jenny S Contact: (63) 917-888-1122; (632) 852-0557Sagada Good Eats
October 7, 2011 § 4 Comments
I love Sagada for many reasons but one that is high on the list is the food. Early on, this quaint, bucolic town already serves simple yet appetizing meals. Imagine a dish called Tuna Fried Rice, which is simply tuna (from the can) mixed with mountain rice and veggies. How simple is that?
St. Mary’s Episcopal
It could very well be the mountain town ambience but I remember downing that fried rice with so much gusto – amazed at how good it was. Many moons later, Sagada has transformed into a gustatory delight of sorts with several charming restaurants serving up delightful dishes, contradicting the bland cuisine known of the Cordilleras. Foreign and local tourists, artists, balikbayans (returning residents) have most definitely influenced this transformation. Highlighting some of my favorites:
Log Cabin
On one of my early travels in Sagada, I came across this charming log cabin by accident (but would have eventually found out about it as the town is pretty small). We were on our way back from Lake Danum when it started to rain and thought it best to wait it out in that charming cabin we passed on our way to the lake. With a good cup of coffee, we knew we found a gem that afternoon. They served simple yet great tasting dishes – definitely a notch higher (I dare say) than all the other restaurants there then.
Pretty soon, it became a place to hang and meet fellow travelers from different walks of life and culture. It was such a small community of travelers then and sharing travel tales over a plate of pasta was such a delightful experience. Even back then, reservations were preferred and encouraged ordering in advance as the owners, Dave and Janice Gulian would only market and prepare the food according to the orders made that day.
It is as famous, if not more sought after today especially on Saturday when French chef, Philip Aklay prepares the Saturday dinner buffet – reservations are now required.
Before his stint at the Log Cabin, he used to bake and sell breads out of his home and when I’m there, I would buy from him.
Regular days or Saturday buffets, the food is almost always impressive. A must try on their regular menu: Pork Tenderloin
Yoghurt House
Yoghurt is my best friend so gravitating to a place called Yoghurt House is not so far-fetched. They don’t only serve yoghurt but really good food too –
Homemade yoghurt with granola and fresh strawberries
but let it be known that their homemade yoghurt can give commercial yoghurt brands a run for their money. The service can be a bit slow even for Sagada standards but what comes out of the kitchen makes you turn a blind eye. A must try:
Roasted Eggplant with Basil Pasta – something unexpected in a simple café up in the mountains, that’s for sure!
A friend of mine consistently orders this Curry Chicken – I swear he goes up to Sagada just for this.
Also not to be missed is this tender, perfectly seasoned and fried Breaded Pork Chops.
Another great cozy place to while the time away.
The view from the balcony
I once spent an afternoon reading out in the balcony while my friends roughed it out at the cave. One of the best lazy day I’ve had.
Lemon Pie House
I swear… anywhere you go in Sagada exudes a sense of relaxation and Lemon Pie House is no exception. Another great place to lounge around and finish that book.
It doesn’t help that their Lemon Pie is so good and with mountain coffee, one slice is never enough. Try their egg pie too — also a winner.
Ganduyan Inn and Restaurant
The place is so plain that I ignored it for years. But as fate would have it, we decided a few years ago to try their breakfast and was pleasantly surprised.
Their crepes were light and thin while they impressed me with the bacon – cooked just the way I like ‘em, crispy but not burned.
Etag
Is not a restaurant, eatery nor a place. It is a smoked dried meat, a local delicacy that is often added to a local dish called Pinikpikan.
It also goes well with any dish with legumes – I like it in my monggo. Deep-fried and dipped in vinegar is supposedly good too. Etag is normally sold in the stores in town.
Caviar In My Drink
August 15, 2011 § 2 Comments
Cassis caviar suspended in Chandon sparkling wine served with Amaretto dust – the caviar bursts in your mouth releasing the black currant flavored liqueur.
Alchemist Kir
Creamy egg yolks on buttered chunk of toast with a layer of arugula-raclette pesto sandwiched between – the yolk seemed runny but is actually solid inside.
Egg’Wich
Unconventional, outlandish… my recent food adventure was something out of the ordinary.
Welcome to the surreal world of Molecular Gastronomy, a culinary movement that uses modern science to transform the preparation of food. This includes the study of how different cooking temperature affect egg’s viscosity and how a culinary process shapes a liquid into spheres which visually and texturally resembles caviar. This is new territory in my gastronomic realm. Watching Marcel Vigneron and Richard Blais on Top Chef has introduced me to this new food trend. Though my curiosity piqued, I never gave much thought to it, much less sampling it any time soon.
Enter Alchemist Cocktail Kitchen, a fairly new molecular gastro-lounge in a new neighborhood in Shanghai.
Prolific restaurateur Kelly Lee is the brainchild of this new cocktail kitchen (as she calls it) that features creative cocktails frozen with liquid nitrogen,
Yangtze River Tea
Baiyu, Corralejo Silver tequila, Captain Morgan gold rum and a citrus compote frozen with liquid nitrogen served with a side of spiced jasmine tea. A spoonful of the frozen alcohol followed with a sip of the hot tea washes away the taste of alcohol and leaves a subtle savor of pear.
exotic snacks like Popcorn Pig’s Brain fried in a lightly spiced batter and served with a side of Jalapeño Gribiche emulsion.
Popcorn Pig Brain
On my recent trip to Shanghai, we unwittingly stumbled upon what my friend thought was a “unique” bar that serves inventive cocktails and interesting bar food. Molecular gastronomy or not, they served up an array of great tasting dishes:
Storm In My Kitchen 