Some of our relatives, old timers in the US, love to come for a visit particularly this season. Can’t think of a more apt place to bring them than to good old Aristocrat. My uncles, aunts and cousins can’t call their visit complete without savoring a hot bowl of dinuguan or sotanghon con caldo or have a duo of fresh lumpiang ubod with that sweetish sauce, a sprinkling of peanuts, and fresh crushed garlic on top. My kids stick to the honey barbecued chicken which the place is so famous for, and the barbecued spare ribs which they grew up on. They still have fond memories of Saturday nights at home, waiting for the driver to bring home our orders of spare ribs with Java rice from the Aristocrat. I noticed, though, that they are not quite as thick, but just as delectable nonetheless. We will surely have another family reunion-type of lunch or dinner at this much-loved restaurant one of these days, if not before, then after the 25th.
Italianni’s at SM Megamall is one restaurant that we have re-discovered, and it has become a favorite stop after badminton nights. Their salads are definitely group fare (three or four can share a platter), and the fresh fruits add a fresh zing to the salads. Their grilled salmon is light and flavorful, and their plate of clams a must-try. Caution — go easy on the warm crusty bread they serve before dinner, free of charge, with seasoned olive oil and balsamic vinegar and parmesan cheese. It’s eat-all-you-can, and they always come warm from the oven. You won’t have room for your orders if you over-indulge, though I can’t say I told you so. Guilty!
Kudos to Manny Dorado, restaurant manager and Sam P. Rouze, general manager for always going out of their way to make sure the diners are well taken care of.
Gourdo’s is home not only to Italian fare but to other gustatory delights as well. I wrote about their savory pork chops a few months back and Charlene Tieng happily complained that they ran out of chops the day the column came out. The chops are huge, grilled but my wife says she thinks the chops are baked too because they are much too succulent and tender. The brown sauce is perfect accompaniment. While waiting for your order (which is big), browse around Gourdo’s full line of kitchen and dining ware. I think it is safe to presume you will end up with two or more purchases.
When it comes to exotic and authentic Indian food, Prince of Jaipur at the Fort comes highly recommended. It is a favorite of the big Indian population that we have here in the Philippines, and for good reason. Their braised whole leg of lamb is their piece de resistance, the meat falling off from the bone, the sauce married so well to the distinct taste of the lamb. They braise this in various spices and simmer the vegetables and meat for over four hours, so you can imagine how tender and delicate the taste of this dish. Try the curried seafood, chicken and vegetables as well, and the assortment of Indian breads that come with them as spreads. Couple all these with a very gracious host like proprietor Max Talreja and you’ll probably form the habit of always being there.
Have picky foreign visitors coming for the holidays? Or maybe you just want to impress with a really fine meal? Billy King, formerly from Le Soufflé has carved a name for himself when it comes to haute cuisine. He is best known for his delicate French cooking, but the innovative chef has developed his cuisine so well that it does not come under a singular heading. Personally, I bring valued clients and friends to his place at the Fort to sample his sinful Foie Gras salad of fresh greens with pan fried foie gras. Now that my kids have adopted my taste, I have to stretch my budget a bit, but its well worth it.
If it is a big meaty meal that you are after, though, and your guests are the meat and potatoes type, you can’t go wrong with the Highlands prime ribs, grilled to perfection according to your specifications, and big enough to satisfy a hungry Texan. And you don’t have to go to Tagaytay to enjoy it, just the Mall of Asia. To be sure, ask for the 14 oz.
However, with the nippy air we are enjoying now, you may want to take a fast trip to Tagaytay, and when in Tagaytay, you will invariably find yourselves at the premier restaurant of Antonio’s. There are actually two sites, and they are not too far from each other. One is Antonio’s All-Day-Breakfast which is budget-friendly. As the name suggests, you can order and enjoy breakfast all day, and what breakfasts! Choose from Chorizo Bilbao with fried rice, fried steak with eggs and fried rice, a selection of sausages, generous servings of freshly-made waffles with bananas, peaches, dollops of cream, etc.
The fine dining branch is strictly by reservation only and is off the main road, tucked away in a charming nook that is a burst of freshness, with fresh flowers, giant ferns and ponds. The menu is not extensive — the chef’s recommendations are bible truth here, and you are advised to take heed because Tony Boy Escalante himself personally developed his cuisine here. He certainly does not scrimp on his ingredients, and from the delicately-flavored soup which comes in small servings, to the salad of greens with their own concoctions of raspberry sauce, mint, etc., to the main course – it is a Sunday lunch worth the trip. Our personal favorites here are the rib eye and the deep-fried pig’s knuckles which are priced reasonably.
Or, if you and your friends are in the mood for authentic Spanish cuisine, try the paella, the lengua, the callos and snipes of that premiere restaurant in Intramuros, the Ilustrado Restaurant. The Ilustrado caught the fancy of many when they introduced the Sampaguita-flavored home made ice cream, and they have not stopped innovating on their cuisine. Lately, the Pimentel daughter has gotten involved in the menu planning and has introduced quite a few of her variations. This restaurant is popular with the diplomatic crowd. The ambience (charming, turn-of-the-century vintage), the excellent cuisine, and the personal touch of owners Bonnie and Rose Pimentel must have something to do with this.
Have you tried mouth-watering, tender yet crispy cuchinillo which you can actually cut up with a platter? No need for a knife here, it is that tender. My family and my brother’s family were at El Comedor last Sunday for lunch to mark my son, Ray Louis’ birthday. Buffet was callos, which was excellent, lengua, baked chicken which my daughter Tin had double servings of, baked fish which my wife loved because it had absolutely no fishy taste and you could taste the olive oil and lemon, two kinds of paella (my son had double serving of the black variety), pasta, and of course a whole platter of cuchinillo which we almost demolished. El Comedor has relocated to their new site at Magallanes. On Saturdays and Sundays, they have mouth-watering buffets, and they always have cuchinillo. Or you can simply order one whole suckling pig for your table. Waiting time is only 40 minutes. Well worth the wait. Oh, and for dessert, we had canonigo, fruit salad, chocolate cake, etc. Marilen Lopez indeed does her mother proud as she carries on the family tradition of coming up with excellent Spanish dishes.
Perhaps sometime soon we can touch dinning destinations in the Queen City of the South–Cebu as recommended by our good friend Roda Alberto of R.A. Glass & Aluminum, a certified food guide for Cebu.
Happy eating!
Today’s the big day!
All roads for poker enthusiasts lead to the Airport Casino Pilipino for the grand finals of the Philippine Poker Tour (PPT) Million-Peso Hold ‘em Philippine Championship, where prizes amounting to P3 million pesos and the much-coveted Champion Bracelet can be won.
My brother, PPT chairman Rey Gamboa expects a record participation of walk-ins to join those who have earned a seat by winning in the satellite tournaments held during the year.
The games begin at two o’clock this afternoon and you still have a chance to take a crack at a million pesos and eternal bragging rights, not through gambling, but stealth, skill, tactical shrewdness, mental toughness and most of all, infinite patience–qualities many Pinoys have.
Mabuhay!!! Be proud to be a Filipino.
For comments: (e-mail) businessleisure-star@stv.com.ph