Dashing dishes
MILLIE: Whenever I’m feeling low, there’s nothing like a good meal to perk me up. At times, I enjoy the company of my “Why Not” friends who keep me laughing all night, but there are moments when I look forward to a nice, quiet meal all by myself or with Karla, of course. I was in the mood for some takoyaki so we went to chef Kavino Lau’s resto at Jupiter Place in Makati. Takoyaki consists of lettuce leaves with paper-thin bonito flakes and a cuttlefish ball. It’s akin to Mexican tacos, which lately have become a household favorite, thanks to my 14-year-old nephew Benjo, who’s currently in a “wrap” phase. “Wrap” meaning all kinds of dishes that use a leaf, tortilla or even a crepe to wrap around some chicken, beef, or what have you.
On another visit, chef Kavino recommended the pork a la Beijing, which is similar to the Peking duck concept except that chef Kavino uses fried pork instead of duck and the wrapper had some specks on it that made me curious, so I asked the chef what it was. He calls it “momo” and uses white and black sesame and wan soy, which makes it so fragrant. The other condiments that go with the dish are spring onions, julienned strips of cucumber and carrots, and hoisin sauce, naturally, for the magic touch!
Chef Kavino Lau with Daddy Joe KARLA: I would say that IMC Kavino is all about innovation. His dishes are mostly unique creations, unlike those commonly found in other Chinese restaurants. On our recent visit to IMC Kavino, we ordered the Three Cup Chicken with rice roll, which instantly became one of our favorite dishes. It is basically chicken with a thick, soy-based sauce, cooked with slivers of ginger, roasted garlic, chili, and chili leaves. It’s on the border between sweet and spicy, which intrigues your taste buds. Chef Kavino mentions that his concept for the dish came about because the three-cup chicken was very tasty while the rice roll didn’t have much flavor, so he combined both for a more balanced dish. Another dish we ordered was the Coral Prawn with crispy fried twisted misua on a bed of crunchy kailan leaves with sweet, sour and spicy sauce. The prawn is peeled and wrapped with the fried misua, and lodged onto a barbecue stick from where it is to be eaten. Another dish I enjoyed was the Japanese tofu with sweet sauce and almond flakes served on a bed of crispy kailan leaves. I enjoyed it so much that I actually had two and even made papak the kailan leaves. IMC Kavino also has a list of refreshing and unique drinks to try.
Chef Kavino’s superb rendition of Three Cup Chicken with rice rolls MILLIE: Once we came with my sister Dorcie and her gracious mother-in-law, Tita Viring Guingona, and we ordered the sizzling fish head with ginger and onion, which we found very tasty. So was the chicken with ginger and onion in a casserole. The cheesy baked oysters were rich and deliciously creamy. I especially liked the Chinese kimchi, which was not as spicy and prepared with cabbage.
On my next visit I hope I can come with my Why Not friends so we can sample more dishes as I am eager to try the Triple X sauce spareribs, roasted bihon with salted fish and eggplant, cheesy shrimp bomb, sweet and sour pork with peaches, and the fried stuffed eggplant. Doesn’t that make you hungry? If I’m not too busy, I intend to swing by for a quick dim sum lunch as it’s near my office. Chef Kavino quips that some of his dim sum selections are standard pieces, but most are his own concoctions so I believe that’s worth a try!
I met chef Kavino last year through my hardworking friend Lourdes Chu. He was looking for a space for a restaurant and invited us to try his cooking. I am glad he finally found a home for his very fine cuisine and conveniently for us, it’s in Makati. Chef Kavino is very creative and non-traditional. Call it Chinese fusion, but it’s of superior and high quality, earning him the title of international master chef.
KARLA: Chef Kavino Lau has won several awards for his dishes. In 2004, he joined the 5th World Championship of Chinese Cuisine held in Guangzhou, China, and won a silver medal in the Hot Dish Category. In 2008, he was awarded a Certificate of International Master Chef for Chinese Cuisine by the World Association of Chinese Cuisine. And again in 2008, he won the Silver Medal in the Hot Dish Category-Personal Competition at the 6th World Championship of Chinese Cuisine held in Beijing, China.
Chef Kavino’s famous takoyaki lettuce cups with bonito flakes and cuttlefish balls The funny thing is that every time we go back to IMC Kavino, there is always something new, whether on or off the menu. And I guess that is what keeps people coming back. According to chef Kavino, he makes it a point to always have something new, whether it’s a new dessert (which comes out every week, by the way) or a new dish on a supplementary menu or totally off the menu. The hardest part is actually keeping track of the dishes. I have already written down my list of more dishes I would like to try on my mom’s baby notebook, but somehow the list just keeps getting longer. I can’t wait for the next visit to try their dim sum and Portuguese egg tarts! Ha ha!
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Visit IMC Kavino at #136 Jupiter St., ground floor, Jupiter Place, Makati, and call for table reservations, especially on weekends, at 964-7545 or 0917-591-2168.
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Send e-mail to milliereyes.foodforthought@gmail.com and karla@swizzlemobilebar.com. Find us on Facebook and read articles you might have missed: Food for Thought by Millie & Karla Reyes.
