The Food Edit – Page 82 – The Jellybeans Edit

Seven Reasons why Bistro Charlemagne, Nuvali is your road trip foodie stopover

The Santa Rosa – Tagaytay Road is just teeming with strip malls with various dining options as well as standalone restaurants. Any foodie would be faced with the dilemma of where to eat with so many food choices available.

May I present the Bistro Charlemagne in Nuvali as a viable option? Here are seven reasons why which became even more apparent when my extended family made our way down here after our Tagaytay sojourn.

One: It’s where the cuisines of the East and West come together and have a ball

Being a third-generation restaurateur, owner Charlemagne Lim achieves the balance between tradition and novelty in cuisine. The offshoot of Little Asia, Bistro Charlemagne features a little bit of the well-loved dishes its mother-restaurant popularized and a whole lot of new or innovated-upon dishes developed specifically for this new concept resto.

Take the Ceasar Salad (Php295) for example: the crisp Romaine lettuce, classic dressing, shredded chicken breast and slivers of parmesan cheese are to be expected and quite yummy… but add delicate boiled quail eggs into the fray? Say what?!?

How about the Crispy Lumpiang Hubad (Php305)? The classic shredded and sautéed vegetables that make up the local fried vegetable rolls of our childhood are served on top of a crisp pastry while doused in garlic sauce and sweet soy dressing.

The much-raved about Beef Tenderloin Rolls with Cheese (Php405) did not disappoint either. Our group loved the finely rolled tenderloin slices stuffed with melting cheese on top of authentic teriyaki sauce that we ordered for another plate of these goodies.

Or consider, a new favorite of my daughter #ExhibitA and myself, the Drunken Lengua in Mushroom Brown Sauce (Php405). Those melt-in-your-mouth tender morsels of pan-seared ox tongue are served with mushrooms and asparagus spears on a bed of rich buttery brown sauce. If you had misgivings about eating the more exotic meat parts like ox tongue, this will change your mind.

The Japanese Beef Fried Rice (Php125) tasted the Kamameshi Rice of Japanese restos but had a lighter feel. It went so well with our viands that we consumed three bowls of it.

Two: Your favorites are here too!

Missing the taste of the familiar? No need to fret because old-time favorites are also available on the menu for those seeking more of the flavors they loved and less of the adventure into the unknown.

These include the Tuna Tataki (Php305), an appetizer made of lightly seared tuna loin lightly coated in a crust of sesame seeds and served with the traditional Japanese ponzu sauce. (And yes, we got two orders of these.)

The Chinese food staples Salt and Pepper Spareribs (Php345) and Salt and Pepper Squid (Php365) rounded up our mains.

And because we Pinoys, for some reason, can’t fathom a family meal without a vegetable dish, there’s the Brocolli with Prawns and Mushrooms (Php445). We had one of these as-is, while another was made without the prawns to suit the taste of one of the little ones in our party.

Too bad the Chicken Fingers (Php345) did not make it to our table on time so we just had that wrapped to go.

Three: There’s something for your sweet tooth

Knowing the kiddos’ predilection for peanut butter, I ordered a serving of Reese’s S’mores (Php245). It turned out that dipping crisp graham crackers into warm toasted marshmallows resting on a ganache of peanut butter chips is a decadent treat, not just for the young ones but also for the grown ups!

And wouldn’t you know it; we had another serving of this yummy dessert because…

Four: Birthday celebrants get a special treat!

As Hubby’s natal day was within seven days of our visit to this resto, we were given a free serving of the house special Little Asia’s Crispy Chicken, one of the recipes passed down from Charlemagne’s forebears. (We simply had to present a valid government-issued ID as well as reach a minimum single-receipt transaction of Php1,995.)

A candle was placed right smack in the middle of another Reese’s S’mores for Hubby to blow out while the restaurant staff sang a Chinese version “Happy Birthday to You.”

Five: Did you know Bistro Charlemagne catered to international stars?

When top musical acts such as Katy Perry, Ariana Grande, Smashing Pumpkins and Paramore had their concerts in the country, Bistro Charlemagne was in charge of keeping the stars and their entourage well-fed.

Six: On a budget? No sweat!

When petsa de peligro comes along, you can still satisfy your craving for your favorite Bistro Charlemagne dish with a set meal at only Php215! This already comes with rice, soup and iced tea.

Seven: Check out its new Lenten Specials

Even if your road trip takes place in the days leading to the Holy Week, you can still keep your Lenten observance with Bistro Charlemagne’s new seafood offerings such as Crispy Fish Fingers, Octopus ala Pobre and Baked Salmon in Truffled Spinach Cream Sauce.

Thanks to Bistro Charlemagne for serving as the tasty final stop of our Tagaytay weekend sojourn!

This Bistro Charlemagne branch is located at GFF-6, Building B, Ayala Malls Solenad 3, Nuvali, Don Jose, Santa Rosa, Laguna.

Another branch is found at Fifth Floor, Ayala Malls Feliz along Marcos Highway, Dela Paz, Pasig City.

For reservations and inquiries, call +63 049 2580846 or +63 917 8334223.

Check out my review of its branch in Pasig here: East meets West at Bistro Charlemagne, Ayala Malls Feliz

Tea 101 at Starbucks, SM East Ortigas

Starbucks has long been synonymous with great coffee, but did you know that it has a great selection of teas as well?

Last weekend, together with fellow bloggers Jen of Sand Under My Feet and Francis G, as well as other tea lovers in the east of Manila area, I attended the Teavana TEA-volution Tea Tasting Seminar, a Tea 101 if you will, held at the Starbucks branch in SM East Ortigas. Our Starbucks Tea Master Jonas Velgado took us on guided tour through the history of teas, the tea-growing regions of the world and three flights of tea tasting.

Tea culture started in China in 2737 BC. Legend has it that Emperor Shen Nung, exhausted after walking in the countryside, decided to rest himself under a tree and boil himself some water to drink. A gust of wind shook some leaves from the tree (said to be a wild tea plant) into the boiling water, giving the liquid a goldish color and a pleasant taste which the emperor liked. Thus, began the pleasures of tea drinking which spread throughout the world.

There is a wide variety of teas, each with its own flavor and characteristics, influenced by the region in which they are grown. China, for example, produces black, oolong and white tea. Japan, on the other hand, is known for matcha and green tea. India, also made a name for itself for black tea.

The processing of tea leaves which come from the same plant called Camellia Sinensis is what determines the teas’ strength of flavor and the leaves’ exposure to the elements – or oxidation – determines their classification into white, green, oolong or black tea.

White tea is the lightest and most delicate variety, made of the youngest and freshet leaves which are simply plucked and dried with no time for oxydation. White tea is usually characterized by its fragrant and sweet notes.

Leaves heated before being rolled and dried result to green tea. While there is little oxidation, the added processing brings out more natural flavors and lightly toasted notes.

Bruising or tearing the leaves add partial oxidation into the processing, resulting to a fuller body and richer color. Thus, oolong tea, commonly served in Chinese restaurants, is characterized by a floral aroma and a smooth finish.

Lastly, rolling and giving the tea leaves plenty of time to oxidize before being fired, give the black tea, more popular in Western countries, a bold, complex and strong flavor.

After the brief history and geography lesson, we were treated to three sets of tea tastings, from the base teas to exciting beverage innovations, all available at Starbucks outlets.

First Flight: Full- Leaf Brewed Teas

Starbucks’ Teavana line boasts of the youngest and freshest whole tea leaves grown from the most fertile regions. These are available in sachets in Starbucks stores so that tea lovers have the option to enjoy them in-store or wherever they are. Steeping time is usually at five minutes using eight fluid ounces of boiling water, but, of course, tea drinkers are welcome to experiment what works best for their taste. Enjoy these hot or ice-shaken.

English Breakfast. This robust handcrafted blend of Assam, Sri Lankan Ceylon and Chinese black tea. This will taste great with or without sugar and milk (but I would prefer it with sugar and milk!)

Chamomile. This caffeine-free herbal infusion uses chamomile sourced from Croatia, giving the blend soft and soothing floral tones.

Emperor’s Clouds and Mist. Both leaves and buds of the tea plant grown amd harvested from Chine’s Huangshan Mountain 3,500 feet above sea level are used to create this rich-bodied and sweet-flavored green tea.

Second Flight: Tea Lattes

Tea proves to be a very versatile beverage. Case in point: adding steamed milk to a strong-flavored tea gives you a frothy tea latte. Enjoy these in hot or iced formats.

Chai Tea Latte. Black tea is infused with cinnamon, clove and other warming spices, then combined with steamed milk, and topped with foam, resulting to a creamy balance of sweet and spicy.

Green Tea Latte. Matcha is lightly sweetened and served with milk, giving you a milky yet herby aroma in a thick, yet smooth and creamy deep-green blend.

English Breakfast Tea Latte. Steamed milk is added to English Breakfast black tea, lightly sweetened with cane sugar, resulting to a light mouthfeel but rich taste.

Third Flight: Featured Tea Lattes

From time to time, Starbucks introduces limited-edition beverages, fresh takes on their classic tea drinks, to match the season and infuse their beverages with the unexpected. These are also available hot or iced.

Oat Green Tea Latte. Green tea and oats are blended then topped with colorful granola, making a cheery and festive drink.

Peach Black Tea Latte. Subtle fruitiness characterize this blend of peach flavors and earthy black tea, my favorite among the drinks.

Chestnut Black Tea Latte. Finely ground black tea blended with steamed milk and chestnut sauce is lightly sprinkled with chestnut and strawberry bites, resulting to a creamy textured drink with a slightly dry nutty aftertaste.

Starbucks’ TEA-volution Tea-tasting Seminar is one of Starbucks’ laudable initiatives in expanding the Filipino palate. I can hardly wait to discover what other beverage innovations Starbucks has up its sleeve.

Kudos and thanks to Jonas and the Starbucks SM East Ortigas crew for their warm welcome and kind accommodation during this delightfully educational event! The seminar was well-organized and facilitated, with Starbucks SM East Ortigas store serving as a comfortable venue for the attendees.

Disclosure: The TEA-volution Tea-tasting Seminar held in this Starbucks branch is a free event open to the public that simply requires pre-registration. The beverages mentioned here were served to enable us to sample the brews and were not paid for by attendees, including myself.

Check out my other recent post about Starbucks: 10-day Journey to the Starbucks 2019 Planner.

Hidden gem of Italian Cuisine: Cucina di Francesco, Libis

When you think about food places in the Libis area, chances are this Italian restaurant hidden away from the busier sections of the metro has escaped your notice.

Cucina di Francesco got its name from the name Francesco Forgione, the name that Saint Pio of Petrelcina, more affectionately known to devotees as Padre Pio, was born with.

Incidentally, the restaurant is located in the same compound as St. Pio Chapel, so I would imagine families fresh from Sunday mass coming in for lunch.

In this instance, however, I took my fam here on the way to our weekend staycation.

From outside, the restaurant presents a comfortable, homey and welcoming facade.

Inside, the place is bright and cheery, with large windows letting in lots of natural light and large hand-painted murals giving the premises an eclectic vibe. There are more seats to dine in on the second floor, while the third floor is mainly used for events.

I booked our table the night before via Zomato. We were a few minutes late but I called the resto to apprise them of our arrival time so our table was waiting for us when we arrived.

My daughter #ExhibitA, who’s trying to eat healthy, requested for a salad so we ordered a Ceasar Salad (Php180). The focaccia croutons, fresh microgreens and rough-chopped walnuts delectably add to the taste and texture of this classic dish.

Our little boy #ExhibitB, on the other hand, is a well-known pizza monster. We got him a Tre Formaggi (Php350) whose lethal combination of bleu cheese, emmenthal and mozzarella on top of creamy bechamel got my baby reaching for slice after slice.

Hubby got himself a Pasta Puttanesca (Php195). The sauce made from olives, anchovids and capers in fresh tomato sauce makes this a tasty pasta dish. (Hubby liked it well enough but insists that his mom’s version tastes better.)

We split orders of Lasagna al Forno (Php260), a meaty baked lasagna with bechamel cheese sauce (which I found a bit dry) and Italian Beef Stew (Php485), a dish made of beef chunks, Italian sausage and vegetables braised in tomato wine sauce and served with parsley rice.

All in all, I wouldn’t mind another visit to Cucina di Francisco and checking out more of its Italian viands. The place certainly is charming and even has free WiFi! Plus, the wait staff are also friendly and accommodating.

It’s quite near my home and is easily accessible. Since it is a free-standing resto that shares a sizeable multi-level parking lot with the church, I wouldn’t have to stress myself in looking for a parking space as opposed to the likely scenario if I were to visit a mall-based eatery during mealtimes.

It also employs persons with disability, such as those in the autism spectrum. This is an advocacy near and dear to my heart, being a parent to a child with special needs myself.

For those who are artistically inclined, Cucina di Francesco also serves as a venue for art and crafts workshops on weekends in partnership with Maartsy such as Plush Keychain Making and Acrylic Flower Jewelry Making in January 26 and Mandala Coffee Painting and Doodle Art with Lettering on January 27. For inquiries, call +63 2 9175861785.

Cucina di Francisco is located at RER Compound (St. Pio Chapel), 188 E. Rodriguez Jr. Avenue, Bagumbayan, Libis, Quezon City, open daily Tuesdays to Thursdays from 8am to 8pm and Fridays to Sundays from 8am to 9pm. For reservations, call +63 2 5349935 or book your table via Zomato like I did. 🙂

Here’s some trivia for you: Did you know that puttanesca translates to “in the style of a whore” in Italian? While some food pundits would attribute the name to seedier origins, some food historians date the sauce back to the 1950s when Sandro Penti of Rancio Fellona were requested by hungry late-night patrons to “Facci una puttanata qualisiasi” or “Throw together whatever.” Which was what the good Penti did with what he had at the time: tomatoes, olives and capers. The rest is history. More on that here.

Ice cream indulgence at Indulge, Novotel Manila Araneta

Novotel Manila Araneta is located in the middle of the hustle and bustle of Cubao.

Despite this busy location, it offers its guests and visitors a welcoming haven to relax and rest for a bit.

Take for example its dessert bar Indulge.

Situated at the hotel’s lobby, Indulge can be a dessert stopover on the way to one’s hotel room, or before going out of the hotel.

It offers a variety of sweets – from premium ice cream and gelatos, shakes and floats to bread and cookies – that can serve as a yummy cap to a meal or as a snack treat to sate one’s sweet cravings in between meals.

Take for example the avocado ice cream I recently treated myself to. Imaginatively named Green with Envy, it is rich, creamy and not too sweet, with some crunch to it thanks to sprinklings of chocolate chips.

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It’s time to INDULGE in some luscious ice cream, yes? This cup of #avocadoicecream has some added texture thanks to the yummy dark chocolate chips mixed in. This is just one of the luscious artisanal ice cream flavors available at @novotelmanilaaranetacenter’s pastry shop, Indulge. . . . . . . #sweetdreamsaremadeofthis #alwaysroomfordessert #sweetstothesweet #justdesserts #sweetsph #dessertph #dessertsofinstagram #sugarcoma #sugaraddict #sweetcraving #sugarrush #sweetfix

A post shared by Jellybeans in the City (@beingjellybeans) on Dec 6, 2018 at 12:00am PST

I would definitely welcome another opportunity to try its other offerings, particularly its spiked ice creams.

Indulge is located at the lobby of Novotel Manila Araneta Center, General Aguinaldo Avenue, Araneta Center, Cubao, Quezon City.

Luxury Wagyu at Miyazaki Gyu, BGC

Just when you thought that you’ve tasted all there is to good ole’ steaks, here comes Miyazaki Gyu introduce us to a truly luxurious steak experience.

The restaurant got its name from the Miyazaki Prefecture in the Japanese island of Kyushu. It is the word’s second largest producer of beef from Japanese black cattle – referred to as miyazakigyu – which is known for having a high level of marbling, making the meat as tender and flavorful as can be.

The restaurant not only sells high-grade beef but also treats its diners to the optimal preparation of the meat, thereby maximizing flavor and texture. That is actually the driving force behind the resto: showcasing to local diners the full potential of miyazakigyu, as envisioned by its executive chef and youngest Iron Chef contender Kensuke Sakai.

Hubby decided to treat the family to the experience of eating such high-quality beef so we spent one of our weekend lunches over the holidays checking out its offerings.

The restaurant embodies a combination of Japanese simplicity with its clean lines and bamboo accents, and of luxurious opulence with its gold and leather interiors.

A display of its various meat offerings takes pride of place, giving diners the option to take some home.

For our luxurious miyazakigyu lunch, we had:

Beef Sushi (Php650). Slivers of tender wagyu draped over sushi rice and lightly doused with ponzu sauce served as our appetizer.

Hubby, my daughter #ExhibitA and I split orders of various beef cuts – Chuck Roll or Premium Steak (Php22/gram), Habaki or Special Part Steak (Php25/gram) and Top Round or Prime Marble Steak (Php32/gram) all cooked to medium doneness so we can savor their taste, juiciness and tender texture.

Hamburg Steak (Php900). Our little boy #ExhibitB, on the other hand, was treated to this tasty grilled ground beef burger patty.

All of these meat dishes are preceded by a light vegetable salad and a steaming hot soup with slivers of wagyu beef.

The steaks were served with sauteed bean sprouts, minced herbs and a bit of salt to bring out more of their flavor.

We also upgraded to the House Special Garlic Rice that went so well with the wagyu steaks.

Given its price range, dining at Miyazaki Gyu is really not for everyday enjoyment; for me, it’s for those rare occasions when you feel like you deserve a break from the ordinary. Its premium-grade wagyu surely takes you to a whole new level of experience.

Miyazaki Gyu is located at Podium Level, One Mckinley Place, 26th Corner 4th Avenue, Bonifacio Global City, Taguig City, open daily from 11am to 3pm and 6pm to 11pm. For inquiries and reservations, call +63 2 8296167 or +63 917 166 6673)

What you can do with Coffee Bean & Tea Leaf’s 2019 Giving Journal

With approach of each new year is the resolution to be more efficient and organized. This is why year-round planners abound in bookstores and paper supply stores at the onset of the holiday season.

Lately, brands have launched their own custom planners, giving their loyal customers a way to experience their brands throughout the year, while contributing to their #organizationgoals.

Coffee Bean & Tea Leaf, the coffeehouse founded by Herb Hyman in Southern California in 1963, has a slightly different perspective.

With The 2019 Giving Journal, CBTL brings the spotlight towards generosity. It highlights the Real LIFE Foundation, CBTL’s beneficiary since 2011 which receives support for its endeavors to provide educational assistance to the less fortunate.

I was given a copy of The 2019 Giving Journal by a friend but as I already have another planner, and in keeping with CBTL’s aim to be generous this year (and with my friend’s blessing, of course!), I am giving this journal away.

For the recipient of this journal, here’s what you can do with it:

Plan your year (of course!). The journal has pages where you can set your monthly goals (whether in your finances, reading, relationships or health), as well as the monthly overview and weekly notes that let you break down your tasks and celebrate your accomplishments.

Look back on how you can do and be better. At the end of each month, the journal encourages you to reflect and resolve on how you can further improve.

Treat your friends to a good ole’ cuppa. In keeping with the theme of generosity, why not invite a friend to a coffee date that’s on you? That’s easy to do with the Buy 1 Take 1 coupons for coffee drinks and other upgrades and freebies included in the planner.

Appreciate the creativity of Filipino artists. The journal features the works of twelve Filipino artists, many of whom were CBTL customers themselves who showcased their talents through CBTL’s initiatives such as Brew Your Best Year and #CoffeeBeanOceanArt contest or by volunteering in the company’s events.

This is a great planner to have around, either to look forward to the coming months or to document what goes on throughout your year.

So the next question is: How do you get this copy of The 2019 Giving Journal?

Simple: just join my Instagram giveaway coming soon. Look out for it at instagram.com/beingjellybeans.

Check out my review of my coffee experiences in The Coffee Bean & Tea Leaf branches:

Theo & Philo brings new flavors to local chocolates

Filipinos have long had a love affair with chocolates. Those richly dark treats were first brought to this country over four centuries ago by Spanish colonizers who introduced the growing of cacao to the locals. Today, the Philippine cocoa industry has grown to become the primary producer of cocoa beans in Southeast Asia and has brought about innovative local chocolate brands.

One such brand is Theo & Philo. Curious about the name? “Theo” is short for “theobroma cacao,” the scientific name for chocolate, while “Philo” comes from the Greek word for “love.” Theo & Philo therefore means “chocolate and love.”

With products made from natural ingredients sourced from around the Philippines, Theo & Philo built its advocacy for organic and fair trade practices that support scholarships and farming communities. It has also pioneered in the production of new chocolate flavors that feature tastes that are embedded in Filipino culinary traditions and pop culture.

Its bold-flavored chocolates have garnered international awards and recognition, most recently at the International Chocolate Awards – 2018 Asia Pacific Competition.

During the recent Crafts for a Cause exhibit at SM Mega Fashion Hall, I was able to buy some bars which include:

70% Dark Chocolate (Php119.75). With its use of high quality cacao for rich depth with notes of earthiness and cherries. Its great for a no-nonsense chocolate experience.

Net Weight: 45 grams

Ingredients: Cacao Beans, Sugar, Cocoa Butter

60% Dark Chocolate with Ginger and Mint (Php119.75). With this combination of rich dark chocolate, warm ginger and refreshing mint, you can enjoy a sweet treat with a bit of a surprising feel in your mouth.

Net Weight: 45 grams

Ingredients: Cacao Beans, Sugar, Ginger, Cocoa Butter, Peppermint Oil

Milk Chocolate Adobo (Php119.75). This novelty bar is among the three flavors that won Theo & Philo the Bronze award in the International Chocolate Awards – 2018 Asia Pacific Competition. With a unique flavor from the soy sauce toffee and black pepper adobo infusion, this milk chocolate will let you see two Filipino favorites – adobo and chocolates – in a whole new light.

Net Weight: 45 grams

Ingredients: Sugar, Cacao Beans, Cocoa Butter, Milk Powder, Butter, Soy Sauce, Black Pepper

Theo & Philo and its penchant for fearless chocolate flavors will make for great post-meal indulgences, dessert adventures or memorable novelty gifts.

Theo & Philo chocolates are available in the following retailers:

Human Nature: Alabang, Makati, Manila, Marikina, Pasig and its flagship store in Quezon City
Gourdo’s: Alabang, SM Megamall, Trinoma Mall and Greenhills
Echo Store: Makati, The Podium, Eton Centris
SM Kultura: SM Makati, SM Megamall, Mall of Asia, SM Aura

and more. For more details, visit the Theo & Philo website.

Chef Jessie’s Place in Makati soon to open

Chef Jessie Sincioco, Hotel Intercontinental Manila’s very first Filipina pastry chef and recipient of multiple international awards and recognitions in her field, never dreamed of having her own building.

The renowned restaurateur behind culinary brands such as Top of the Citi by Chef Jessie and Chef Jessie Rockwell Club, now has another feather in her cap (or toque blanche, to be consistent with her profession): a newly constructed building set within one of the Makati suburbs surrounding the Central Business District.

The structure is designed to house, not just Chef Jessie’s corporate offices, but various dining choices that showcase the chef’s culinary creations as well.

At the ground floor, which will house a bakeshop and a coffee shop, diners can relax and unwind with their favorite brew and Chef Jessie’s signature pastries.

The mezzanine will be the home of a restaurant that features intercontinal fare, while the third floor will be made available for rentals and events as a function hall that can cater to small groups or large gatherings (or the oft-maligned tita conferences :-)).

The upper floors will house the corporate offices of JCS Gastronomie, Inc., the company that manages her culinary establishments.

Given Chef Jessie’s religious bent, a small but beautiful chapel which will hold masses every Friday is also given pride of place in the building.

Anticipating that ample parking space will be a major consideration for her diners, she acquired another lot near the building to serve as a parking lot.

The new building, Chef’s Jessie’s Place is something that the chef can consider all her own, a significant portion of her solo ventures. She credits the acquisition and construction of the building to a special blessing, along with the honor of being tasked to prepare all of His Holiness Pope Francis’ meals during his celebrated visit to the country in 2015. This same year was coincidentally the year when the lot on which the building was erected became available.

Chef Jessie has definitely come a long way. From joining and winning the Great Maya Cookfest in 1983 with her now iconic mango cake recipe, to getting hired immediately after the competition by a top honcho of Intercon, to launching Le Souffle with expat partners, to now being the name behind top restaurants, she has proven, time and again, her strength, culinary genius and her mettle.

And with all that’s in store with the highly anticipated grand opening of Chef Jessie’s Place, slated to be in early 2019, we can look forward to more exciting things from Chef Jessie.

Chef Jessie’s Place is located at the corner of Pililia and Obrero Streets in Tanay, Makati City.

Disclosure: Together with other food bloggers, I was invited to an exclusive sneak peek of Chef Jessie’s Place prior to its official opening.

Modern Filipino Cuisine at Ombu Kusina, Tomas Morato

Lately, restaurants touting “modern Filipino cuisine” have sprouted up all over the metro.

But what is modern Filipino cuisine?

Simply put: it is the flavors you grew up with but broken free of traditions surrounding them, even incorporating foreign influences. It is composed of tastes and textures familiar to you but applied and presented in exciting and novel ways. In short, this is not your grandma’s cooking.

Unless your dear Lola is part of the visionary team behind Ombu Kusina, of course.

Ombu is a modern Filipino restaurant located along Mother Ignacia Street in Quezon City. Having recently revamped its interiors, it also recently launched its special holiday dishes. And your friendly neighborhood Jellybeans is among the lucky foodies who were able to attend its exclusive food tasting event.

Ombu’s newly renovated premises are simply impressive. White subway tiles serve as an elegant backdrop for light-colored plush seats, darkwood tables and the feast laid out for us.

And said feast consisted of Ombu’s signature dishes such as:

Dilis Rice (Php80 per cup: Php170 for sharing). Your favorite sinangag (garlic fried rice), lightly flavored and topped with salty crispy fried dilis (anchovies).

Salted Egg Spaghettini (Php260). Al dente spaghettini noodles tossed in a sauce of salted egg yolks, sprinkled with tomatoes, diced cucumber and salted egg whites. The salted egg sauce was evenly spread throughout the noodles and the cucumber provided a fresh contrast to the sauce with every bite.

Sisig Pizza (Php520). The classic pork sisig and egg tops a thin-crust pizza drizzled with garlic sauce.

Binagoongang Talong (Php300). Fresh eggplant and lechon kawali served with a thick bagoong (shrimp paste) sauce. While I found the sauce a little too thick for my taste but the crispy fried pork belly is just yummy and went well with the Dilis Rice.

Seafood Mix Laing (Php290). Taro leaves wrapped around a mix of shrimp, crab meat, onion and lemon grass, slowly cooked in light coconut milk.

Also part of the feast are Ombu’s seasonal dishes such as:

Adobochon (Php440). Flavorful roasted pig with tender meat and crispy skin served with adobo sauce on the side.

Flaming Chicken (Php340). Tender and juicy chicken flambed right before our eyes.

For dessert, we had Frozen Brazo de Mercedes (Php180). Delightful layers of frozen soft meringue alternating custard filling, ice cream and graham cracker crust.

The dishes were expertly prepared and given a fresh twist by Ombu Kusina’s chefs.

So for a great taste of modern Filipino cuisine, check out Ombu Kusina.

Disclosure: Together with other food bloggers, I was invited to attend a foodie meetup held at this restaurant. All the food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.

Ombu Kusina is located at Ground Floor, Sequioa Hotel, Mother Ignacia Street, Brgy. South Triangle, Quezon City, open daily from 6.30am to 10pm. For reservations and inquiries, call +63 2 4411789 or +63 922 8149086, or email omburestaurant@yahoo.com.

Thanks to SandUnderMyFeet.com for extending the invite

East meets West at Bistro Charlemagne, Ayala Malls Feliz

Some cuisines achieve more of their potential when combined with the cooking styles, ingredients and nuances of other cuisines.

Take Bistro Charlemagne: A Concept By Little Asia for example. Named after its owner, Charlemagne Lim, this high-end restaurant offers Asian and European fusion dishes.

With its first branch well established in Nuvali in Sta. Rosa, Laguna, its second branch is situated in fifth level of Ayala Malls Feliz in Dela Paz, Pasig City, giving the denizens East of Manila a new and exciting dining option.

Walking through the lush greenery of Ayala Malls Feliz’ gardens (which gives you a breathtaking view of the nearby mountains of Antipolo) will lead you into the opulent interiors of Bistro Charlemagne. Mood lighting, plush velvet-upholstered chairs and large dark wood tables give diners a feeling of luxury and coziness. This place is great for romantic night-time dates and Sunday brunches with the family.

Together with other east-based foodies, I was invited to a foodie meet up held here where I sampled some of the resto’s delectable dishes:

Japanese Mixed Seafood Salad (Php315). Tuna, shrimp and kani tossed in spicy mayo and finished with ebiko (shrimp roe), tempura flakes and sweet soy. An exciting start to the meal with a bit of heat from the spicy mayo and contrasts in texture from the tempura flakes.

Vietnamese Spring Rolls (Php295). Unlike other spring rolls, this one is fried to a golden and crunchy crisp after being stuffed with glass noodles, pork and mushrooms, then served with the traditional Nuoc Cham dipping sauce.

Bistro Sisig Fries (Php295). Chopped and thrice-cooked pork cheeks sauteed in a creamy chicken liver sauce and served on top of crispy and golden French fries.

Little Asia’s Crispy Chicken (Php325). Have you ever noticed how some families have special recipes that get passed down through generations? This is one of them: a specially crispy chicken served with a freshly made gravy developed Charlemagne’s grandfather, enjoyed and shared to the world by three generations of restaurateurs.

Beef Tenderloin Rolls with Cheese (Php395). Don’t I always say that everything’s better with cheese? These rolled beef tenderloin slices sauteed in teriyaki sauce certainly are.

Shrimp Poppers (Php415). Plump and lightly battered shrimp deep-fried and tossed in the house’ special sweet chili mayo sauce and chili oil and served with a side salad.

Ox Sisig (Php325). Thrice-cooked ox tongue and ox tripe mixed witj the house’ special liver-mansi mayo and topped with chicharon bulaklak. A fresh take on the classic sisig dish!

S’mores (Php245) and Reese’s S’mores (Php245). We dipped graham crackers on roasted marshmallows laid on top of Ghirardelli chocolate ganache with the former and on top of peanut butter chips ganache with the latter.

Blueberry Custard Napoleones (Php245). Crisp puff pastry sandwiching vanilla custard and blueberry puree sauce, sprinkled with pistachio dust.

Pandan Crepe (Php245). Soft pandan-flavored crepe encasing shredded coconut stewed in coconut milk and coated in palm sugar. This is a surprisingly tasty dessert with a amazingly fresh twist on familiar flavors.

With these dishes and more on the menu, Bistro Charlemagne is where East meets West, and they do make a great combination.

And here’s some good news for people on a budget: you can sate your craving for your favorite Bistro Charlemagne dish with a set meal at only Php215! This already comes with rice, soup and iced tea.

Plus, birthday celebrants get the house special Little Asia’s Crispy Chicken free when they dine at Bistro Charlemagne with a minimum single-receipt transaction of Php1,995 within seven days of their birthday. Simply present a valid government-issued ID.

This Bistro Charlemagne branch is located at Fifth Floor, Ayala Malls Feliz along Marcos Highway, Dela Paz, Pasig City.

Another branch is found at GFF-6, Building B, Ayala Malls Solenad 3, Nuvali, Don Jose, Santa Rosa, Laguna.

For reservations and inquiries, call +63 049 2580846 or +63 917 8334223.

Disclosure: Together with other food bloggers, I was invited to attend a Blogger Event held in this restaurant. Food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.