Got Rice?
May 1, 2002 | 12:00am
Question: What does a Havana cigar-chomping Martian have in common with a Pinoy who doesn’t eat rice?
Answer: Both are fictional.
Because, by golly, how we love rice! We love it so much that we eat heaping helpings of it in every meal. We can munch enthusiastically on tomatoes and salted eggs with a steaming cup of rice, but even best tapa loses its appeal quickly sans that plate of sinangag.
But you already knew that, didn’t you?
What we do reluctantly acknowledge is our inevitable craving for more rice. Oh, how we endlessly wish that each a la carte item on every menu of every restaurant would come with an extra order of that white stuff. Instead, we have to endure the wait (indignity?) of ordering another cuppa rice. And while we wait, the kare-kare in front of us slowly cools into an unappetizing mush.
Well, Kitchen owners Ricco Ocampo and Rikki Dee seek to put an end to all that inconvenience by coming up with a "rice festival." Yep, you read that right. And why not? Think about it: all self-respecting food fests have one thing in common – the omnipresent rice. So it’s about time rice played the lead role.
Thus, the cuisine crusaders of Kitchen are at it again. This time, they have whipped up a rice promotion that will leave you sated – really sated. The heftiest appetite and most discriminating palate are invited to partake of an additional 12 new dishes in the "I Want Rice!" menu that make steamed rice the main protagonist – ably supported, of course, by equally formidable entrees.
" We want an abundance of food when it’s served," says Ocampo. "It’s about giving people value for money without sacrificing quality." It’s the same ethic that the retail king applies to his other businesses.
Underscoring just how abundant the servings are is the fact that they come in big, big plates (think bandehado).
When we were at Kitchen’s SM Mega Strip outlet lately, my girlfriend and I surveyed just how many patrons were actually getting into the rice fever. Sure enough, each group of happy diners had at least one "I Want Rice!" order. Joyce dug into her plate of Grounded for Life (P120) (Kitchen’s worthy reprisal of the classic arroz a la cubana), ground pork, carrots, potatoes and peas with sweet saba. "I used to eat this a lot when I was young," she said with a smile. It was definitely a tasty stroll down memory lane. Make that a prolonged stroll down memory lane.
I decided to try Sirloin Swirloin (P195), grilled sirloin with sweet-salty demi glaze. Its side order of kangkong with bagoong is a perfect complement to lend a Pinoy twist to this hearty American-inspired creation.
But Joyce’s favorite is Sea Food Diet (P159), shrimps, clams and fish in coconut milk and spicy sili – ringed by rice, of course. "I like the fact that they don’t scrimp on ingredients. There are enough clams, shrimps and fish," she said in between sips of Kitchen’s famous Pandan Iced Tea (which is refillable, by the way).
On the other hand, my pal and colleague Tanya goes nuts for Ribbit! (P180), deep-fried spareribs mixed with garlic sauce. "I’m a garlic person, so I love the generous serving of garlic with the ribs," she explained.
As for me, I go for Shawshank Redemption (P195), osso bucco (beef shank) with peppercorn sauce. The meat is so tender that your molars don’t have much to do – which leaves your tongue to do all the savoring. And boy, there is much to savor.
"Some customers actually say the servings are too much," Ocampo grins. And some of the overwhelmed have taken to sharing plates. But this is one comment our Kitchen man doesn’t mind hearing over and over.
A bit of bad news though: Kitchen’s rice fest will only be until June (though Ocampo says they might make some of the choices part of the regular menu), so I suggest you try the delicious dozen that ought to make our rice dreams come true.
Ocampo says the bestsellers thus far are Too Good Its So True (P139), pan-fried salmon belly with onions and bistik Tagalog sauce; and Loose Leggings (P190), quarter chicken leg done Hainanese-style.
But if you ask me, better try everything (one a time, of course, lest you be acquainted with that nifty term "empacho"). So I suggest you come with either an empty stomach or a dining companion. Either way, you’ll soon realize just how much you love rice – if you didn’t know that already.
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