baked salmon – Jellybeans in the City

Comfort food at Conti’s, Century City Mall

We’re counting down to the holidays and there is a strong expectation for merriment and gaiety.

Sometimes, however, what we’re really looking for is some comfort.

That is what Conti’s Bakeshop and Restaurant specializes in, delectable food that reminds us of the convenience and comfort of home.

During a shopping trip at Century City Mall, Hubby and I decided to enjoy some of these comfort food. These include:

Caesar Salad (Php175 solo | Php300 to share). Homemade Caesar dressing on a bed of lettuce in season, topped with bacon bits, parmesan cheese, and bread croutons.

Calamari (Php215). Deep fried squid rings encased in crunchy batter and breading, served with tangy tartar sauce.

Roast Beef in Mushroom Sauce (Php470). Slices of roast beef in mushroom sauce, served with buttered vegetables, and garlic rice.

Conti’s Baked Salmon (Php495). Norwegian pink salmon baked with garlic-infused cream cheest topping, served with side salad of greens in season, and Paella rice.

While dining in at Conti’s is certainly pleasant, there is a certain charm to taking home some of the comfort with you, such as a Mango Bravo (Php275 slice | Php985 mini | Php1,635 regular). This celebrated cake made with layers of crunchy wafers filled with chocolate mousse, cream and mango cubes is an indulgent treat for special occasions.

So go ahead and enjoy a comforting indulging at Conti’s.

This Conti’s branch is located at Level 1 Century City Mall, Brgy. Poblacion, Makati City, open daily from 10am to 8pm. For inquiries and reservations, call +63 917 6394864…

Other Metro Manila branches are located at:

Caloocan: SM Grand Central
Las Pinas: SM Southmal;l
Makati: Cash and Carry, Greenbelt 2
Malabon: Fisher Mall Malabon
Mandaluyong: SM Megamall, Vista Land Shaw
Manila: Lucky Chinatown Binondo, SM San Lazaro
Muntinlupa: Alabang Town Center, Alabang Westgate Filinvest, Festival Mall Alabang
Paranaque: BF Homes, PITX Tambo, SM Bicutan, SM Sucat
Pasay: Blue Bay Walk, SM Mall of Asia
Pasig: Ayala Malls, Feliz, Ayala Malls The 30th, Unimart Capitol Commons
Quezon City: Arton Strip Katipunan, Ayala Fairview Terraces, Ayala Malls Cloverleaf, Eastwood Mall, Fisher Mall Quezon Avenue, Gateway Araneta, Oracle Hotel Katipunan, Robinsons Magnolia, Royale Place Commonwealth, SM Fairview, SM Sta. Mesa, The Block SM North EDSA, Trinoma Mall, Waltermart North EDSA
Rizal: Robinsons Antipolo, Sierra Valley Taytay, SM Taytay
San Juan: Northeast Square Greenhills
Taguig: Market! Market!, Serendra BGC, Udenna Tower, Uptown Parade,

For updates on its promos and offers, visit its website or follow Conti’s on Facebook and Instagram.

3 reasons to treat your Valentine to a meal at Silverspoon, Tomas Morato

The #DayOfHearts is fast approaching and if you’re tired of your usual foodie haunts, let me present you with someplace new for your Valentine date: Silverspoon Kitchenette in Quezon City.

Here are three reasons why this newly opened restaurant is the perfect venue for a romantic outing with your special someone.

1. It’s a cozy nook, well-suited for an intimate meal.

Who want’s to go on a date where everyone is hanging out at? A Valentine’s Day rendezvous should be in an intimate setting far from the madding crowd that occupy malls during this holiday which also coincide with the payday rush.

Located along Scout Gandia just off the trendy restaurant row that is Tomas Morato Avenue, Silverspoon is a quiet and cozy haven from the metro’s hustle and bustle.

Al fresco seating provides diners with an open-air space where they can take in the neighborhood’s relatively more laid back pace.

Inside, a minimalist yet whimsical decor serves as a cozy backdrop for a tete-a-tete between lovers as they share delicious comfort food.

2. Silverspoon lovingly crafted its menu and dine-in service to give you and your date that “spoonful of happiness.”

Owner Decebelle Montefrio started Silverspoon as an online food business in 2020 during the height of the pandemic, bringing delicious comfort food to the metro’s denizens who can’t go out to eat. However, she still held on to her dream of having her own brick-and-mortar restaurant someday.

Well, dreams do come true since at the tail-end of 2021, Decie, together with her partners, head chef, line cooks and service crew, have successfully launched Silverspoon Kitchenette in the foodie-friendly Tomas Morato area.

The restaurant offers International-Filipino cuisine, a delectable curation of well-loved and classic dishes lovingly prepared and beautifully served by Silverspoon’s staff.

3. It’s Valentine’s Special Menu is a tasteful curation of dishes that is not to be missed.

As a treat for lovers during this season of love, Silverspoon has prepared special a special four-course set meal that will set hearts ablaze while tantalizing taste buds and sating appetites. This set meal includes:

Pumpkin Soup. A thick and creamy soup made from seasoned pumpkin puree blended with a flavorful broth and accompanied by crunchy croutons.

Caesar Salad. Fresh greens, tomato slices and croutons tossed in house-made Caesar salad dressing, accompanied by crunchy breadsticks seasoned with sumac chili.

Baked Salmon with Truffle Pea Sauce. Hefty salmon fillets seasoned then air-fried and baked before serving topped with arugula and fresh vegetables on a bed of grilled asparagus and green pea puree flavored with truffle oil.

12oz USDA Angus Ribeye Steak. A sure hit with meat lovers, this 12oz piece of well-marbled Angus steak is grilled to the diners’ preferred doneness (mine is medium, of course), then served with steamed vegetables and creamy mash potatoes.

Special Brownie Ala Mode. To end the meal on a sweet note, Silverspoon serves a fudgy brownie bar topped with vanilla ice cream, fruit slices and a chocolate heart.

Glass of Wine. The meal also comes with a glass of vino (diners’ choice between red and white) to make this outing extra special.

You can enjoy these dishes with these especially curated sets available from February 11 to 28:

Pumpkin Soup, Ceasar Salad, Baked Salmon, Brownie Ala Mode, Wine and Lemonade: Php1,599
Pumpkin Soup, Ceasar Salad, USDA Angus Ribeye Steak, Brownie Ala Mode, Wine and Lemonade: Php2,950

Mocktails. Not keen on ending the date? Extend your time together over Silverspoon’s refreshing specialty drinks at Php145 each such as the Blue Lagoon, a concoction made extra colorful and citrusy with the addition of blue curacao, or the Pink Sunset which gives the vibe of a leveled up Four Seasons drink.

Be sure to bring your special someone to SilverSpoon Kitchenette for a delicious celebration of love and good food!

Thanks to Decie and the people behind Silverspoon for a very memorable pre-Valentine’s Day treat for me and my fellow foodies!

Silverspoon Kitchenette is located at 81 Scout Gandia Street, Barangay Laging Handa, Quezon City, open daily for dine-in, takeout or delivery from 10am to 9pm. For inquiries, reservations or delivery orders, call +63 917 1603327. It also delivers via GrabFood and FoodPanda.

For updates on its latest offers, follow Silverspoon on Facebook or Instagram.

Disclosure: I attended a food-tasting event held at this restaurant. Food items mentioned here were served to facilitate an honest review and were not paid for by the attendees.

Recipe: Baked Salmon in Lemon Butter Sauce

Just like that: 2020 is no more and we’re off to welcome a brand new year!

Guess what: I embraced 2021 with a new recipe for baked salmon for the fam’s Media Noche feast.

This past Christmas Eve, as I’ve done for several past Christmas Eves, I whipped up my tried-and-tested Cheesy Baked Salmon for our Noche Buena feast. It’s certainly a family favorite and even my friends have been trying it out for their own holiday feasts.

However, I opted to do something different for the fam’s Media Noche feast. This time around, at Hubby’s suggestion, I decided to go a ease up a bit on the cheese but go heavy on the butter. And the result is awesome.

So here it is: check out my recipe for Baked Salmon in Lemon Butter Sauce.

Ingredients:

1 salmon fillet (600 grams or more)
1/3 cup unsalted butter
5 cloves of garlic, finely minced
4 tablespoons lemon juice
8 thin slices of lemon
1 teaspoon honey
Salt and pepper to taste
French beans and carrot strips, blanched and lightly stir-fried in butter

Procedure:

Thaw salmon and pat dry.

Rub half of the minced garlic over the fillets. Pour three-fourths of the lemon juice over the salmon, then set the fillet aside for ten minutes to allow the salmon to marinate.

Preheat the oven to 190 deg C (375 deg F).

Arrange the lemon slices at the bottom of an aluminum baking pan.

Remove the salmon from the marinade, scraping off excess garlic, and place the fillets skin-side down on a on top of the lemon slices. Set aside.

Place the butter in a microwave-safe bowl and place it in the microwave for one minute to melt the butter.

Whisk in the remaining one-fourth of the lemon juice, the honey and the remaining half of the minced garlic into the melted butter.

Season the fillets with salt (I used Himalayan sea salt from Goodness MNL for its health benefits but ordinary table salt will do) and freshly ground black pepper.

Spoon three-fourths of the butter mixture onto the salmon fillets and reserve the rest of the remaining mixture.

Cover the salmon with a sheet of aluminum foil then seal the fillets by crimping the ends together with the pan to produce an air-tight cover for the fillets.

Place the baking pan in the oven and allow the salmon to bake for 17 minutes.

Take out the baking sheet from the oven and remove the top cover. Spoon the remaining butter mixture over the salmon pieces then allow the salmon to broil for five to ten minutes until the salmon fillets turn golden.

Serve with the buttered French beans and carrot sticks.

I’m glad to note that this dish has my Hubby and kiddos’ seal of approval in terms of taste and texture. Hubby even prefers it to the Cheesy Baked Salmon.

My compromise is to go for the Cheesy Baked Salmon for Noche Buena as its richness will be well-suited for it being the central dish. For Media Noche, wherein it will be one of many dishes atop a traditionally overflowing table, the simpler buttery version will be more appropriate.

Try this recipe and let me know how it goes!

Looking for other easy-to-cook dishes to try out? Check out my other kitchen adventures:

Nanka brings fresh and natural flavors to your party with its catering service

Parties bring together people and food. It is a time for the enjoyment of other people’s company, hopefully over delightful repasts.

And to help bring in the good food that will fuel great party experiences, Nanka Japanese Steakhouse offers in-house and outside catering.

I experienced it myself last December when my division held our office Christmas Party at Nanka.

From my previous dining experience here with my fellow foodies, I already know that Chef Mike Santos and his team pride themselves in bringing out the natural flavors of food. Everything starts with the finest ingredients – fresh produce, meats and seafood – all painstakingly prepared and cooked to accentuate their natural tastes and textures.

Recently, I had another taste of Nanka’s catered dishes when foodie pioneer Spanky Enriquez hosted a food-tasting buffet which featured these delicious viands:

Mushroom and Tofu Soup.

Shiitake Pasta.

Baked Salmon.

Teppanyaki Shrimp.

Pork Belly with Spicy Miso.

Roasted Chicken.

Salmon Sashimi and Assorted Sushi Rolls.

Kani Salad.

Assorted Sweets which include eclairs, carrot cake bars, cream puffs and brownies.

Nanka’s buffet packages start at Php825 per person.

But the real stars of the show are what we had for “dessert:” Nanka’s famous premium steaks which included the Wagyu A5, the highest grade among Japanese Wagyu; WagyuX by Rangers Valley and the Black Onyx Bone-in Rib-Eye and Black Onyx Tomahawk. All of Nanka’s steaks are priced at Php500/100 grams.

These steaks are seared cast-iron grill before oven-roasted to a medium doneness. Served with togarashi salt, wasabi sea salt, housemade demiglasse, chipotle miso and chimichurri sauces, each bite is buttery and beefy that we found ourselves going for more. (Too bad I had to leave before the Tomahawk was served but, fortunately, I was able to taste it during my previous visit.)

So if whether you’re planning a party for the fam or an office shindig, do check out Nanka’s catering services.

Many thanks Spanky for the invitation!

Nanka is located at 1810 Mother Ignacia corner Chino Roces Avenue, Paligsahan, Quezon City, open Mondays to Saturdays from 11am to 2pm and 5pm to 11pm. For inquiries and reservations, call +63 2 85179677, +63 977 6218472, or +63 917 6734917.

Disclosure: Together with other food bloggers, I was invited to attend a food tasting 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.

Check out my reviews of other Japanese restaurants:

Recipe: Cheesy Baked Salmon

I was going through my recipe books, trying to decide on what to prepare for our Noche Buena meal, when I came across the recipe for Cheese Baked Salmon.

I had my first taste of Baked Salmon at Conti’s a few years ago and I developed quite a liking for it.

Wanting to prepare something similar for my family, I scoured the internet for a recipe which I tweaked, considering available ingredients.

It’s quite easy to make but the ingredients are a bit costly so I only make this dish during special occasions like Noche Buena.

Ingredients:

2 pieces of salmon fillets, at least half a kilo each
9 cloves of garlic, finely chopped (use 2/3 of this for the marinade and 1/3 for the cheese topping)
Juice of half a lemon
1 box (250 grams) Emborg Cream Cheese
5 tbsp Lady’s Choice Mayonnaise
Marca Pina Parmesan Cheese
1 pack of frozen peas, corn and carrots
2 tbsp butter

Procedure:

To marinate the salmon, season it with salt, pepper and garlic then sprinkle it with lemon juice. Set aside for at least 30 minutes.
Using a hand-held mixer, whip the cream cheese until softened and fluffy then add the mayonnaise, garlic and parmesan cheese to taste
Pat the marinated salmon dry and place it in an oven pan. Generously spread the cheese topping over the fish and sprinkle parmesan cheese on top.
Bake at 170 degrees C for 35 to 40 minutes or until the topping turns golden brown.
Serve with vegetable sauteed in butter.

This recipe serves 6 persons at 270 calories per serving.

Check out my other recipes:

Flavorful Latin dishes at Cocina Peruvia, Podium

The South American country of Peru is home to a cuisine that is a melting pot of various influences: from European (Spanish, Italian and German), to Asian (Chinese and Japanese) and West African. With the culinary inputs from other cultures arising from colonization, trade or immigration, Peruvian cuisine has grown in flavorful and inclusive diversity that it has been cited by food critic Eric Asimov as one of the most important cuisines, being a model of fusion fare.

This much-vaunted fusion of flavors came into play when I had lunch together with fellow foodies from #SaanSaPH at the Cocina Peruvia branch in The Podium in Ortigas Center.

The place had a colorful and festive feel to it, highlighted by greetings of “Buenas tardes!” from the staff. The dining area was spacious and airy with window seats offering a chill view of the Ortigas commercial district.

Cocina Peruvia’s menu was developed by Chef Him Uy de Baron, with Peruvian chef Andres Higa as consultant, to bring Peru’s grand fusion of tastes to Filipino diners such as those included in our tasty lunch repast:

Anticuchos de Corazon de Vaca (Php320). Skewered grilled cubes of ox heart, accompanied by aji anticucho (mayo-mustard) sauce and chimichurri (garlic-parsley) sauce. Definitely one of the restaurant’s more exotic offerings, it exemplifies the types of meat dishes that became popular as inexpensive street food in Peru.

Patacones Salmon (Php320). Flavorful slices of cooked salmon covered by a parmesan cheese and mayo mix on top of a patacon or a twice-fried slice of plantain banana and served with sofrito sauce. If you ever need to satisfy a craving for cheesy baked salmon, try this out!

Adobo Peruvia (Php400 | Php1,190 grande). It’s the first time I’ve heard of Peru having its own version of adobo. Well, I shouldn’t have been surprised considering its similarities to the Philippines when it comes to having a colonial past. Tender, slow-cooked pork belly slices are place on a bed of cream sauce and accented by sliced tomatoes and onions.

Arroz Verde con Pollo (Php320 | Php790 grande). Chicken slivers sauteed with rice, mixed veggies and cilantro, great when paired with the Adobo Peruvia.

Pollo a la Brasa (Php380 | Php750 grande). Roasted chicken served with fried potatoes, aji green (mayo-cilantro) sauce, chimichurri and salsa creole.

Linguine con Carbonara (Php280 | Php520 grande). Peru’s version of seafood carbonara with shrimp, squid and mussels in a creamy garlic butter sauce tossed into linguine pasta.

Galera de Chocolate (Php350). A exotically decadent dessert of dark chocolate ganache served with candied figs and tortilla chips.

Banana Shakes (Php120). Both choices offer a fresh take on the banana shake: the Banana Pineapple has a more tropical taste while the Banana Mint features a cool, refreshing taste.

These dishes gave me and my fellow foodies an awesome taste of Peru’s fusion cuisine! On my next visit, I look forward to trying out more of Cocina Peruvia’s parilla line and desserts.

This Cocina Peruvia branch is located at Fifth Floor, The Podium, Ortigas, Mandaluyong City, open Mondays to Thursdays from 11am to 10pm and Fridays to Sundays from 10am to 10pm. For inquiries or reservations, call +63 2 9073958 or +63 9176351862.

Another branch is located at Level 3, Ayala Malls Vertis North, Bagong Pag-asa, Quezon City, open Mondays to Thursdays from 11am to 9pm and Fridays to Sundays from 10am to 10pm. For inquiries or reservations, call +63 2 9892752 or +63 9176315797.

Disclosure: Together with other #SaanSaPH foodies, I was invited to attend a foodie meetup 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.

Check out my reviews of similar restaurants:

A get-together that’s delightfully ours at Conti’s, Greenbelt

Since Conti’s opened its doors in 1997, it has grown into one of the most established names in the Filipino food scene with multiple branches all over Metro Manila. Its claims to fame include its Baked Salmon dish and its Mango Bravo cake, and it continues to evolve in terms of product offerings and service innovations (which now include baked goods and reheatable take-outs).

Together with a good friend of mine, I have made Conti’s Greenbelt our go-to meetup place whenever she comes home to the Philippines on vacation from Singapore. It seems that the restaurant’s homey yet flavorful fare and bright airy interiors provide both of us a comforting feeling of home as we share the happenings in our lives during the few months we were in different countries.

Recently, we worked a minor miracle by shiffling our schedules around so we can meet up again in our favorite place to catch up and chat.

As always, I ordered my favorite dish, Conti’s Baked Salmon (Php425), a slab of Norwegian pink salmon, baked with Conti’s special topping and served with a salad of seasonal greens and a tomato-ey paella rice. I also got a Mango Banana Yoghurt Shake (Php145) as a fresh and fruity refreshment.

My friend, on the other hand, ordered a Homemade Beef Tapa (Php240) and a Yellow Mango Shake (Php135), to get a flavorful taste of home.

Since Conti’s tagline is “delightfully yours,” my friend and I have, in effect, made this resto delightfully ours. It is our place to meet and come back to our favorite flavors.

This Conti’s branch is located at Ground Floor, Greenbelt 2, Ayala Center, Makati. For queries and reservations, call +63 2 7560327.

Other branches are located at:

Alabang: Westgate Center, Alabang Town Center
Las Pinas: SM Southmall
Paranaque: BF Homes
Pasay: South Wing of SM Mall of Asia, Blue Bay Walk
Manila: Robinsons Place Ermita
Taguig: Serendra BGC
Pasig: Ayala Malls the 30th
Mandaluyong: Shaw Boulevard cor Laurel Street
San Juan: Northeast Square Greenhills
Quezon City: Robinsons Magnolia, Katipunan Avenue in Blue Ridge, Trinoma Mall, SM North EDSA The Block, Ayala Fairview Terraces

You can also have your Conti’s favorites delivered where you are by calling +63 2 5808888 or ordering through the Conti’s online store.

Check out my reviews of other Filipino restaurants:

Want to learn more about Filipino cuisine? Check out these books on Amazon.com!

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A feast with a view at The Nautilus Whiskey Bar, QC

I’m not much of a drinker but I understand the appeal of hanging out somewhere scenic or cozy, favorite concoction in hand and just chat with friends.

Last Friday night, together with fellow Zomato foodies, I did just that at The Nautilus Whiskey Bar. Named after the submarine helmed by Captain Nemo in Jules Verne’s classic adventure novels Twenty Thousand Leagues Under the Sea and The Mysterious Island, the bar boasts of an extensive wine list, steampunk-inspired interiors made to look like the inside of the famed submarine designed by artist Ram Mallari, Jr., and a roofdeck that provides a breathtaking view of Quezon City.

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Sunset drinks.

A post shared by Jellybeans in the City (@beingjellybeans) on Jul 6, 2018 at 3:44am PDT

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#Latepost of #steampunk inspired decor inside The Nautilus Whiskey Bar in QC. #restoart

A post shared by Jellybeans in the City (@beingjellybeans) on Jul 8, 2018 at 5:36pm PDT

For this gathering, The Nautilus brought out more than just the regular bar chow:

House Buffalo Wings (Php275). Spicy chicken wings drenched in hot sauce and melted butter with a side of blue cheese dressing. Nothing like something hot and spicy have one go looking for drinks!
Wagyu Cubes (Php450). Melt-in-your-mouth cubes of tender wagyu beef served on a hot plate.
Tuna Carbonara (Php275). This dish featured the Mega brand of tuna flakes cooked with mushrooms into a white cream sauce.
Roasted Spiced Chicken Au Poivre (Php445). A spice-infused roasted half-chicken served with crisp steamed vegetables and fries.
Baked Norwegian Salmon (Php495). Cheese-topped salmon fillet served with onion links, shiitake mushrooms and steamed vegetables.
Nautilus Signature Cheeseburger (Php325). Homemade quarter-pounder beef patty drizzled with melted cheese, topped with deep-fried onion rings and served with crisp potato fries.
The Nautilus Sling (Php302.50). A blend of orange juice, lime juice, triple sec, blue curacao and bourbon whiskey.

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Our #roofdeckfeast for tonight. #flatlay #foodie #foodporn #foodstagram #foodiegram #foodgasm #nom #nomnom #nomnomnom #igers #igersmanila #delish #zomato #zomatoph #zomatophfoodie #zomatophfoodiemeetup #zomatophfmu

A post shared by Jellybeans in the City (@beingjellybeans) on Jul 6, 2018 at 3:15am PDT

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More than just #barchow: Buffalo Wings, Wagyu Cubes, Tuna Carbonara, Roasted Chicken, Baked Salmon and the Nautilus Cheeseburger. #foodie #foodporn #foodstagram #foodiegram #foodgasm #nom #nomnom #nomnomnom #igers #igersmanila #delish #zomato #zomatoph #zomatophfoodie #zomatophfoodiemeetup #zomatophfmu

A post shared by Jellybeans in the City (@beingjellybeans) on Jul 6, 2018 at 4:49am PDT

The Nautilus Whiskey Bar is located at the roofdeck of Prime Hotel, No 70 Esguerra Street, Brgy. South Triangle, Quezon City (across Hi-Top Supermarket). It is open Tuesdays to Thursdays from 5pm to 2am, and Fridays to Saturdays from 6pm to 3am. For inquiries and reservations, call +63 998 8680324.

Also, catch performances by singers Paula Bianca, Ana Ramsey and Aileen Udtog on Thursdays, Fridays and Saturdays respectively from 8pm to 12mn.

Special deals include:

Buy 1 Get 1 on local beers and selected cocktails as well as 10% discount on bottles during Happy Hour, 5pm to 8pm Tuesdays to Thursdays.
10% off on all bottled whiskey with a free Coke or Sprite carafe every Friday and Saturday.

Disclosure: Together with other Zomato foodies, I was invited to attend a foodie meet-up held in 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.