Good menu made more

CEBU, Philippines- The chef who has traveled all over the world is excited to let the Cebuanos taste his new dishes. Chef Noel Dela Rama has created six new additions to the menu of Brique, the restaurant along Salinas Drive in Lahug. Having worked as a personal chef in New York City, Chef Noel puts a strong emphasis on cooking with only the freshest local ingredients, particularly those that are readily available and in season.

The introduction of the six new dishes came a year since Brique started serving good food to local diners. During the media presentation of the six new dishes, on August 22, Chef Noel shared his culinary philosophies and techniques. He also related having done a thorough research on what Cebuanos love to eat. Afterwards, sample portions of each new dish were served to the attendees.

First served was the Bacon, Corn and Potato Chowder, a cream soup with chunky bacon added. Then came the Fried Chicken Salad, Chef Noel's version of salad served with blue cheese dressing, tomato, lettuce, cucumber, beans, corn kernels, boiled egg, bacon and vinaigrette on the side.

The Miso Glazed Salmon was served next, with pickled cucumber, radish and carrot. The salmon was cooked medium-well which gave it the right texture. It was served with sesame seeds and garlic rice. Then, the Crab Cake Sandwich, a crab patty with mayonnaise and cucumber in a sesame bun. The crab came fresh from Bantayan Island.

For the pasta, Chef Noel served the Chorizo de Cebu and Mushroom Pasta, which had white wine sauce, arugula and shitake mushrooms drizzled with truffle oil. The final dish was the Cerveza Negra Braised U.S. Prime Brisket, served with mashed potato, garnished with beans and the buttermilk-soaked onion rings.

Brique offers modern culinary fare, but rooted in the Cebuano taste. The restaurant is open Mondays through Fridays from 10 a.m. to 11 p.m.; and Saturdays and Sundays from 7 a.m. to 11 p.m. The contact number is (32) 412-1720. (FREEMAN)