Two pleasant surprises

Amid the turbulent situation around us – the financial crisis, the government mismanagement – we recently found solace in our two pleasant discoveries during the past week.

We remember the Port Orient at the Manila Hilton some years back, where a very dear friend would often treat us to a beef teriyaki meal. The meat would be tender, grilled in its own juice, no frills, not much seasoning. Then, for a time, Kobe beef reigned supreme in hotels and restaurants. Quite recently, the much-heralded Wagyu beef, with its origins in Japan and Australia, has become the most favored type of beef today.

We met the Wagyu man, Allan, a few days ago and he enlightened us on what exactly Wagyu beef is and why it commands such a high price. The herd originated in Japan and through cross breeding is now also raised in Tasmania. This is where the company, Umalag Farms in Bukidnon gets their cattle. The animals are allowed to graze then are brought to feed lots where they are fattened for three to four months. That is when they develop the marbled meat, scientifically referred to as intra-muscular fat. This differentiates the Wagyu from Angus and Kobe. After butchery, they go through an aging process for 14 days, which stretches the muscles, intensifies the natural flavor, produces a nutty taste, and makes it much more tender. Of a whole carcass, only about 16 percent or 70 kilos are sold as prime cuts, which include ribeye, porterhouse, t-bone and tenderloin, with marbleing grade of five percent. The grading is up to 12 and the Umalag meat rates from six to eight.

This Wagyu outlet is at 2292 Chino Roces Avenue (370-1056 or 0920-904-3410). The cuts are fresh. Their prices are very competitive, in fact much lower than even those sold at weekend markets, ranging from P1,600 a kilo for round steak and P4,000 for tenderloin. Non-prime cuts are also available – shank at P620 and boneless ribs at P890. They’ve got Japanese cuts as well. This holiday season, you can treat your families and friends to something special – a Wagyu roast beef or grilled steak, a duo of beef dishes well worth the price.

Having traveled the road to Tagaytay, one would not miss the sign that says Leslie’s restaurant. Yet, we have not actually gone into any eatery that dots the highway, until last Sunday when the family ended up at Leslie’s. This was our second beautiful surprise, a haven indeed of natural attractions (the lake and the volcano) and the landscape of rocks and foliage in undulating formation. If you want to enjoy the view, ask to be led to the edge of the garden where Maranao-type huts are built nearly on the edge of the cliff. Lesserie, daughter of the original Leslie, recounted how her father was challenged to go into the business. It has since spelled success for him and the family. Lesserie works with schoolmate and close friend Guia in managing the restaurant and promoting it as an ideal venue for weddings and other big events. Judging from the big daily crowd and the events they have every month, they have been doing a successful job. 

By the time we reached Leslie’s it was nearly 1 p.m. and we had some very hungry little ones. When the signature dish bulalo special arrived (P550), the young boy immediately took a bowl and savored the broth, declaring “this is the best soup in the world.” And it is. The serving is massive, a jumbo bulalo with lots of meat and tendon, done with corn and Chinese cabbage. They’ve got quite an extensive selection of Filipino viands, plus some dishes like pata tim special, baked mussels and gambas. The leche flan is highly recommended for dessert. Various coffee blends are also offered.

After a good meal, one can browse around the store and take home some of the sweets that come from various parts of Luzon. Choose from uraro for P50, sylvanas for P125, yema for P55, espasol for P60, piaya and matamis na mani for P30.

Price watch – chicken is still at P118 to P120 kilo. Large eggs cost more than P5 per and mangoes have gone up to P120 a kilo, and they are not ripened well. Olive oil in 5 liter bottles, is cheapest at S & R at P1,579 while one liter bottles cost more than P500 per. Costs are not getting any lower. Although the price of gasoline has gone down.

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