Whipped.

Call me a loser but I have never tasted a savory crepe EVER. I’ve always associated crepes with sweets, and I don’t really like the sweet ones that much so I thought that I wouldn’t like the savory versions either. 

Turns out I was sooo wrong. My sister and I were running late for a trip to Paranaque (wow, out-of-towners we are) one night and we were hungry so we decided to stop by Podium for dinner. We decided to try Cafe Breton and split the savory crepe shown in the photo. My bad, but I already forgot the name. I think it was Crepe Americane or something else that sounded, well, pretentious. It had hungarian sausage, caramelized onions, asparagus, an egg cooked sunny side up, and…dressing. Really really good dressing that brought all the elements together. So as pretentious as the name was, it delivers taste-wise. :D 

Can’t wait to try another one of them savory items. I tried Cafe Breton’s blueberry crepe before (tasted what my friend ordered) and I didn’t really like their sweet selection that much. But maybe I just haven’t ordered the right one. 

Anyway. Until next time. Happy eating!

—

By the way, I decided to go vegetarian for the time being. It’s part of my bucket list, and I figured now was the best time to do it because I am officially at my UNHEALTHIEST. So after my visit to Davao last weekend, where I gorged out on two types of lechon and loaded up on evil evil evil carbohydrates, I have decided to limit my diet to rabbit food. 

I’m not really torturing myself with this goal because the challenge is really in finding vegetarian recipes that are both healthy and delicious. I still want my food to be chockfull of flavor—AND this isn’t about starving myself to weight loss. I just want to introduce myself to vegetarian recipes that meet my taste standard. So let the vegan experiments begin. I can’t wait to post new entries in the next few days! 

Cheers,
-T 

Pardon my lame attempt at Italian, but  Bellissima just rhymed with the restaurant I am about to review rave about: Bellini’s at Cubao Ex. 

Before my brother left for Davao, my sister and I just had to take him to Bellini’s. It is by far my favorite Italian restaurant in the city. I first discovered it when I was in college (can’t even remember who introduced me to the place anymore) when Cubao Ex was still known as the Marikina Shoe Expo. To date, I haven’t found an italian restaurant that ousted it from my no. 1 list. 

First of all, going to Cubao Ex is an experience in itself. 

It’s one of the more bohemian places in the city and Bellini’s fits right in with its rustic and artistic vibe. 

More than its ambience, what people really come back here for is the food. It’s a little pricey but the flavors are so friggin unforgettable it’s worth every penny. The place is as authentic as it can get—it’s owned by an Italian, Roberto Bellini, who’s always at the restaurant waiting on his guests. 

When I took my brother there, we started off with my favorite appetizer—Caprese Salad, which is just tomato, mozzarella and basil drizzled with olive oil. 

We also had the Pizza Alla Margherita (we’re not really into pizza heaped with a lot of toppings).

Because we realized we had mostly tomato-based starters, we decided to go with two truffle cream-based pastas: Mushroom truffle cream penne and Spinach Ravioli with Truffle Cream. 

Which there are no photos of because we inhaled them in five minutes. 

I will leave you with a photo of the best—THE BEST—panna cotta in town. 

Ask any of my friends and they’ll tell you I’m a panna cotta-holic. I’ve eaten my way through town—from fine dining restos to more mainstream ones—just to find the best panna cotta, and this still takes the cake for me. It’s creamy and rich and it’s just right. It’s perfect. And awesome. And amazing. And it turns me into a rambling idiot. 

If you’re looking for a good place to celebrate a promotion or milestone or just want really good Italian food, go to Bellini’s. This was also where they shot the dining scenes in that John Lloyd Cruz and Bea Alonzo movie, “One More Chance.” Just a little trivia. :P

One of the sweetest things my boyfriend did during the early days of dating was whip up my then favorite dish: Paella Valenciana (I have since switched to Paella Negra; blame it on the Aioli and Tricia Gana).

On one of our dates, we agreed to bring food we thought the other would like. Because he could eat burgers to save the world, that’s exactly what I got him. It was the Sango Master Burger because it was still relatively unknown then, and he hasn’t tried it so I thought he would probably think I was the coolest in-the-know girlfriend ever yeahaah. 

And then he took out the paella he cooked for me, and my ego just went kaput. Byebye yousonamabitch.

It’s a damn shame I didn’t get to take a photo of the paella because it was one of the best valencianas I’ve tasted (and I’ve had a loooot of really good ones). He has yet to cook it again since, so every time I need a quick fix of good paella I turn to Las Paellas Cafe in Greenhills. 

It’s actually the topic of the post, and not Zeph. Haha. It was just nice to reminisce. 

Anyway.

Las Paellas Cafe was one of the first restaurateur profiles I’ve written. I had met Cookie del Gallego previously on our magazine’s first out of town shoot in Subic because her daughter was one of our teen models. She’s a very down-to-earth woman and what I liked about her was that she loves art probably as much as I do. Her husband, Ramon, started the Las Paellas restaurant in BF Homes, Paranaque. They started as a fine dining Spanish restaurant, but eventually decided it wasn’t them and that they wanted to make Spanish cuisine more accessible to the public. And so Las Paellas Cafe was born. 

They serve really good Paella Valenciana. I did not get to try the Negra because honestly I wasn’t too interested at the time. (Note to self: TRY THE NEGRA)

Another dish I loved was the Angus Beef Tapa. 

The Crispy Squid Tentacles was the first dish that made me fall in love with Aioli. It was the dip that went with the dish and it was just perfectly made. 

I love pizza and anything with chorizo so this one was a winner, too. 

The dessert was one of my favorites at the time—Frozen Brazo de Mercedes. I like the one made by Tricia’s mom the best. I don’t know if they still sell it in Magallanes but that has got to be the best frozen brazo in town. This one is okay, but seriously nothing compares to the one by Ana Marcos. 

Las Paellas Cafe is located on the 2/F Greenhills Promenade, San Juan. 

Photos from HIPP MAGAZINE are by Anthony Yu

I’ve been writing about restaurants here and I can’t believe I haven’t posted about Cocina Juan yet. :0

Maginhawa Street near U.P. Diliman in Quezon City is actually one of the metro’s best-kept secrets when it comes to discovering unique, value-for-money cuisine. The strip is lined with cozy hole-in-the-wall restaurants and is a melting pot of businessmen, students, intellectuals, artists, residents and basically anyone who loves really good food and the company that goes along with it. Right smack in the middle is Cocina Juan, a breath of fresh air if you’re looking for something other than the usual Japanese, Italian, and Chinese.

With its Central American food that’s given a Filipino twist, this beatnik bistro (which also moonlights as an art gallery) definitely stands out. And we have Thomas Adviento, 32, to thank for migrating from his travels the rich flavors of Central America into the rustic, family-owned Cocina Juan—which actually started out as an ordinary, family-run Tex-Mex restaurant in June 2008.

“I started this with my brother Juan who’s in Canada now,” shares Tom. “He’s the chef and he crafted most of the original menu. But after my trips to the U.S. and Central America, I saw opportunities to add a bit of variety. I was in Nicaragua for four months and I had friends there who owned restaurants. During weekends, luto luto kami. I’d share Filipino food with them, and they’d share Nicaraguan food with me—that’s where I learned the recipes.”

His visit, Tom shares, felt close to home as his Nicaraguan friends valued food and family celebrations probably as much as we Filipinos do. Upon coming back to Manila, he immediately shared his newly-acquired recipes with his family—composed of generation after generation of food lovers—and they became instant family favorites, like the lemon-marinated Chicken Cheese Chimichurri.

“It’s a recipe that originated from Argentina,” shares Tom. “Chimichurri is a parsley-based sauce that’s similar in consistency with pesto, and is good with grilled food.”

Eventually, Tom added to Cocina Juan’s menu items like the Dynamita—Anaheim chilies stuffed with cheese…

…and the Sopa Borracha Con Frio Crema, which is a sponge cake drizzled with caramelized rum and topped with vanilla ice cream.

Nicaraguan food, however, isn’t the only thing that Tom’s injected into the restaurant—it’s his hospitality that makes visiting Cocina Juan just like visiting home. Coming from a hectic night at work as a call center trainer, he goes out of his way to drop by the resto, chat with his guests (some hail from as far as Nicaragua!), and sees to the restaurant’s daily operations. Heck, anything for family, as they say.

Cocina Juan is located at 100 Maginhawa St., U.P. Teacher’s Village, Diliman, Quezon City. Open from 12 noon to 12 midnight. For reservations, call (2) 434 3911.

Photos by Nicky Sering.

Some say the Chinese cook up the best comfort food, but their neighboring India can give them a run for their money.

A bite of Vegetable Samosa, like the one they serve at the cozy New Bombay Restaurant in Columns, Makati, can make any tension-fraught individual forget all about his worries. Samosas—spicy potato and green pea filled pastries—are said to be a hit all over India, from Bombay to Rajasthan. The fillings vary among regions and the further north you go, the more pyramid-shaped they tend to become!

A stark contrast from the impressive interiors of more opulent Indian restaurants, New Bombay opted for a simpler and homier look. It just feels like you’re eating within the comfort of home. The only hint of Indian architecture is seen in their intricately-designed chairs. Other than that, there is less focus on the ambience, making food our main priority. It isn’t really that difficult a feat because their food is incredibly filling.

We started our meal with the Chicken tikka masala (chicken marinated in yogurt and spices served in tomato cream sauce)paired with roasted papadum, thinly sliced fried and roasted wheat bread. These are already filling as appetizers, but be sure to leave more room for these entrees:

Palak Paneer

Mutton do Payaza, and their wide assortment of Indian breads—the tandoori roti and plain naan. Of course, let’s not forget the biryani. Although New Bombay’s biryani is a bit dry for my taste, it still adds flavor to the entrees.

The palak paneer was a hit in our table. It is cottage cheese cooked in spinach sauce. Really delicious! Mutton do payaza was like an explosion of flavor inside the mouth—this dish, tender chunks of lamb cooked in pounded masala, is quite tangy and is best with Indian bread. Try it with the tandoori roti, which is made of wheat, if you’re a bit conscious about calories!

To cleanse the palette, have a glass (or two!) of New Bombay’s famous yogurt-based lassis in strawberry, mango and pandan flavors.

These refreshing beverages are a great way to beat the summer heat. And, as we know, yogurt has many health-giving properties so this drink is perfect for settling the stomach—particularly after a very spicy Indian meal!

Photos by Erick Lirios. This was published in the first issue of HIPP Magazine. :)

Had an exclusive interview with the Ronald McDonald House Charities earlier at lunch. It was held at Le Souffle Top of the Citi in Citibank Tower, Makati. 

Highlight of the whole interview was us gushing over this impossibly delectable Mango Cheesecake: 

It was sooo good and so light that you can actually finish an entire slice by yourself. Which I did. Again, sorry diet and exercise gods. :P

One of the perks of living in the North is that I’m now only a 15-minute drive away from Mushroom Burger. 

I first tried their burgers when I was on a hunt to find good veggie burgers in town. It wasn’t for work or anything, but one day I woke up, saw somebody rave about veggie burgers on Facebook, and decided that I needed to see what the fuss was about. I’ve never had a veggie burger in my life and I wasn’t really sold on the idea of eating mushroom patties, but because I’ve had a lot of friends rave about Mushroom Burger in Tagaytay, I thought I might as well start there. 

I had the Mushroom Burger Royal, which wasn’t 100% mushroom. While they do have the 100% Mushroom Sandwich, I wasn’t really keen on going all out veg then, so the Mushroom Royal—which is a mix of meat patty and mushroom—was just perfect. It was pretty tasty. I loved the marriage of mushroom and meat. I could taste the mushroom in the patty, but it didn’t overwhelm. 

They had this mushroom dessert that tastes like Sago’t Gulaman. A good, palate-cleansing way to end the meal. 

Check out the rest of Mushroom Burger’s menu in their website, www.mushroomburger.com.ph.

The moment I settled into the comfortable booths of KKK’s branch in Robinsons Ermita, its regular patrons immediately noticed something different. For one, I was alone; and, instead of immediately diving into the sea of deliriously good food spread out before me, I took endless photographs. One quick Q and A with the branch manager was all it took to blow my cover—they knew I came to write about the food, and in an instant, their entire party was talking to me from across the room about their favorite KKK concoction.

One such dish is the Krispy Kangkong Salad, the perfect prelude topped with crushed peanuts and drizzled with dressing that’s a fusion of brown sugar, calamansi, cilantro and fish sauce. The dish is suggestive of Thai influence, and it’s no wonder because Al Purugganan, one of the owners, has a penchant for the cuisine.

As its name suggests, KKK stages a culinary revolution. Most of the dishes listed in its impressive menu (and by impressive, I mean huge with vintage Filipino photographs and interesting trivia) are modern takes on timeless favorites, like the best-selling Bistek Flakes. Instead of thinly sliced beef, KKK gives it a creative twist by cooking loose beef fibers into a crunchy finish and sprinkling it with diced tomatoes and onions. 

The Sugpo ng KKK is another must-try with its tender prawns sautéed in coconut milk, red curry and chili paste—definitely my favorite. 

The Paru-Parong Tilapia with mango and tomato salsa is a feast of flavors. 

Of course, no Filipino restaurant is without Inihaw na Liempo and KKK serves theirs bacon-cut with thinly-sliced papaya salad topped with sesame seeds. 

Its aptly-named dessert “Kakaloka”, which consists of buko sherbet and pandan, speaks for itself. 

Visiting a KKK branch, whether in Robinsons Ermita or the one in Mall of Asia, is a treat in itself. Its interiors are designed to transport you back to the time when the word “katipunero” takes on an entirely more significant meaning. Authentic-looking vintage photographs of prominent figures like Jose Rizal, Felix Hidalgo and Juan Luna enhance its rustic arurog-blanketed walls. Interesting trivia—for all the historical significance it portrays, I later found that KKK does not actually stand for the “Kataas-taasang Kagalang-galangang Katipunan ng mga Anak ng Bayan as I originally thought. Instead, it is an acronym for its first branch along West Avenue in Quezon City—Kainan sa Kalye Kanluran. A witty way to get people to remember the restaurant, sure, but quite unnecessary—the memory of its food lingers and is enough to get people to come back.  

KKK is located at the 3rd Level, Midtown Wing, Robinson’s Place Manila; and at the Ground Level of SM Mall of Asia. Open daily from 10:30 a.m. to 10 p.m.  

If you happen to be hungry and are right in the middle of C5, drop by Mom & Tina’s and order their US Beef Tapa. 

It’s unlike any of the beef tapas I’ve tasted. The texture, for one, is like bacon. Really crunchy, savory goodness. :) 

While many of us are excited about discovering new cuisines, nothing spells comfort like good ‘ol pinoy food. And you’ll find the best of it in Bistro Remedios of the LJC Group. 

The Bistro has moved a few doors down from its landmark corner in Remedios Circle, but it has retained the welcoming air and homey ambience of a traditional Filipino home. 

Some of my favorite dishes include the Kalderetang Kambing (goat stew).  

The famous Picnic Adobo—a neatly wrapped, steaming banana leaf package that contains tender pork and chicken chunks, rice, and a very juicy tomato. 

There are other variations of adobo, like the adobo fried quail and the adobong balut: 

Those with a soft spot for beef will love this dish (I forgot the name hehe): 

Their desserts are traditional Filipino, like the maja blanca with pinipig and coconut milk.  

They also have Sikreto ni Maria, which features suman and luscious ripe mangoes in a pool of coconut cream. It’s REALLY good—the picture does not do it justice:

If you’re looking for a Filipino restaurant to take balikbayans or foreign friends to, Bistro Remedios makes for the best introduction to our home cuisine. :) 

Bistro Remedios is located at 1911 M. Adriatico St., Remedios Circle, Malate, Manila. Open daily from 11 a.m. to 3 p.m. and from 5:30 to 10:30 p.m. Call (2) 523 9153 for reservations.

Nowadays, places offering beef, chicken and lamb kebabs are a dime a dozen, but only a few can hold a candle to the restaurateur who created his own kebab empire from scratch 25 years ago.

“I am in love, too much, for 30 years now,” says Hossein Sohrabi, the driving force behind the chain of restaurants we know as Hossein’s Persian Kebab. This suddenly wistful statement about his Filipina wife, Gloria, just about knocked the wind out of me, because mere minutes earlier, Mr. Hossein was at his most larger-than-life self, personally feeding us (I kid you not) one sinfully delicious kebab mouthful after another. “You like it? You love it? That is how you eat a kebab!,” he says jovially, expending the same amount of energy he does when calling out multiple orders to his kitchen staff.

“You have to talk to them that way,” he advises, “to give them energy, motivation. You must joke with them and support them. If not, they will work slow.” Indeed, there is clearly method to Mr. Hossein’s madness because the kitchen, when we dropped by for a visit at the upscale Serendra branch, was a flurry of efficient activity. “Very nice people,” he says of his staff, “I love them, all of them. They are like my family.”

Formerly a lifeguard and bodybuilder from his native Persia, Mr. Hossein came here in 1978 to originally study engineering in MAPUA, but the advent of the Iranian revolution made it difficult for him to return home or even receive financial support from his family. This seemingly dire circumstance was a blessing in disguise as it led him to open the first authentic kebab stand in Makati, an instant hit that eventually paved the way to the restaurant empire Hossein’s is today. “The restaurant business is in my blood,” he says. “My uncle cooked for the Shah of Iran, my mother is a great cook; we even have a restaurant business in Iran before. Cooking is a passion for us.”

Upon sampling the savory Mixed Kebab Platter, which Mr. Hossein served with Saffron and Beryani rice and a dollop of freshly made yogurt, it is evident that his family’s passion for gastronomy is passed on to Mr. Hossein—he crafted the more than 350 Persian, Arabic and Indian dishes served in his restaurants, all Halal-ready.

Visiting a Hossein’s branch is already an experience on its own, with interiors that leave guests feeling like they’ve just been transported to Persia circa the Sasanian Period. Mr. Hossein really went out of his way to bring a part of his homeland here—most of the materials used in the restaurant’s interiors, like the chandeliers that hang above the restaurant’s main hall, hail from Persia.

The exotic and mystical ambience, however, is nothing compared to the food.

His set of aromatic salads, which include the Palak Paneer (spinach with white cheese) and Tabulee, a zesty mix of diced tomatoes, onions and parsley dressed with lemon juice and oil, nearly sealed my decision to try going veg but only for about a minute because who could resist the exquisite Lamb Dopiaza or the fork-tender Shrimp Tandoori? And that’s not including his more than 100 flavorful kebabs.

While some might find the food here exorbitantly priced, rest assured that you get what you pay for. Only high quality ingredients are used—their gravy, in particular, is made of finely ground cashew. “People who eat here, they know their food and they pay for that,” says Mr. Hossein. “I’m not selling sh*t food, I am selling real quality. All our ingredients are imported and quite expensive because we want to preserve the authenticity of the cuisine.”

 Looking around the already filling up restaurant (at only four in the afternoon, mind you) and seeing his staff prepare for a single reservation for what looks like almost a hundred guests, I guess it’s pretty clear that this statement stands true.

Hossein’s is open from 11 a.m. to 12 midnight daily in any of its four branches: 2/F LKV Building, Makati Avenue, Makati City, tel. no. (2) 890 6137; 2/F Greenbelt 3, Ayala Center, Makati City, tel. no. (2) 729 0266; 2/F Serendra, Bonifacio High Street, Fort Global City, Taguig, tel. no. (2) 856 0632; and 4/F TriNoma Mall, EDSA North Avenue, Quezon City (917) 882 2056. For more information, visit www.hosseins.com.

This article was published in HIPP Magazine’s February 2010 issue.

—

Note: I just have to add that Mr. Hossein is one of the best restaurateurs I’ve had the pleasure to cover. He is larger than life, wears his heart on his sleeve, and you know the moment you meet him that he’s really passionate about his business. So if you’re in the mood for really FABULOUS Middle Eastern fare and are willing to shell out a couple of bucks for a special occasion, drop by Hossein’s. ;) 

Most days when I’m craving for something other than the usual American, Chinese, Japanese and Italian, it amazes me how the food landscape in Manila has changed and expanded. Used to be that restaurants need only come up with a menu’s worth of the classics, but with more Filipinos traveling around the world and learning that there is more to food and cuisine than cheeseburgers and fries, I’m suddenly overwhelmed by the sheer number of dining spots offering the more “foreign” fares of Thailand, Indo-Pakistan, the Mediterranean and the many flavors of the Middle East. And don’t even bring up fusion, because that’s another article in itself. Fact of the matter is this: if you’re as much the foodie as I am, then Manila’s a great place to find yourself in.

A few months ago, I was invited by Philip Mazloum to sample the new dishes of Mana-ish & More, a Middle Eastern restaurant whose unique selling proposition is its thin-crust namesake—the mana-ish, a popular local delicacy in the Middle East. According to Mazloum who hails from Syria, the mana-ish is as famous in the Middle East as pandesal is in the Philippines.

“The mana-ish is like a Middle Eastern pizza,” shares Mazloum. “It’s a famous snack in countries like the U.A.E., Lebanon, and the gulf area. We’re the first to offer it here in Manila. While other restaurants have the same appetizers as we do, the mana-ish is something you can only find here.”

As if on cue, Mazloum brought out the Magnificent 6 Mana-ish (P200) to break our fast. A sampler of six different toppings, namely the Muhamara, Soujuk,Blanche, Zatar, Esfiha and Jebneh, the dish serves as the best way for you to figure out a favorite. While I found the jebneh a little too rich for my palate (it’s made of soft white cheese and has a mild salty taste), I enjoyed how the different crushed spices of the zatar danced in my mouth. And as I like my food hot and spiked with chili, the muhamara, the spiciest of the toppings, was heaven.

The good thing about Mana-ish is that what you see is what you’ll get. Mazloum really made sure that the authenticity of the cuisine is preserved. “While some Middle Eastern restaurants have taken to altering the dishes to cater to Filipino taste, right from the start, the plan was really to do it authentic,” says Mazloum. “We do not want to change the authentic flavors. We import most of our ingredients from Damascus, and we even have a chef from Damascus who trains our cooks how to achieve the right taste. The challenge was really on how to present this food for local customers.”

Mana-ish’s menu is a mix of the comfortable and the foreign. They have common Middle Eastern appetizers like the Hummos (P138), Moutabal (P158)andBaba Ghanouj (P158), which I always find myself ordering in Middle Eastern restaurants because, heck, you can never go wrong with these starters.

TheTabouleh (P170), a refreshing parsley grain salad, cleanses the palate and I’ve taken to eating it in between dishes. According to Mazloum, tabouleh is best eaten fresh.That way, you get to experience the full flavors of the herbs.

Of course, a Middle Eastern meal would not be complete without the kebab. And if you’re on a mission to “kebab” the night away, Mana-ish has a variety of skewers that will satisfy your cravings. The Shish Tawook (P100), skewered chicken breast marinated in a blend of herbs, is quite savory; as is the fork-tender herb-marinated Shish Lamb Kebab (P120). The Beef Koufta (P85), with its blend of ground beef, lamb, parsley, onions and tomatoes, is a delectable assortment of flavors. All kebabs are served with the saj bread, but if you want it with rice, try the saffron or vermicelli.

If you’re looking to eat something unforgettable, I suggest—implore—you try Mana-ish’s delightful selection of fatteh, an Arab dish that uses pieces of toasted pita as a foundation upon which various ingredients are added on top. Every time I visit Mana-ish, I never leave without sampling my favorite: the Eggplant Fatteh (P325). It’s the best hunger buster with its delicious combo of boiled chickpeas, ground meat, toasted pita and vermicelli rice, topped with fried eggplant, buttered cashew nuts and tahini sauce. It is sublime. Another variation is the Bone Marrow Fatteh, which has mostly the same ingredients but oozing with deliriously good bone marrow.

Needless to say, by the time I finished inhaling all the food served that day, I found myself in the midst of a food coma. I literally could not move. Good thing Mana-ish has got a casual, friendly vibe that invites you to linger. “I’ve always envisioned this to be a family place—a friendly place,” says Mazloum. “When I decided to open the restaurant, I envision a full place where the crowd enjoys and stays on even after they’ve finished the meal.”

-

This article was published in Clickthecity.com :) 

Check out my recent resto biz article for the Manila Bulletin: 

Soul Kitchen

The self-contained community of BF Homes Parañaque is one of the metro’s bestkept secrets when it comes to discovering unique, value-for-money cuisine—at least for those of us living in the North. Cozy hole-in-the-wall bars and restaurants that line the stretch of Aguirre Street and El Grande Avenue attract not only the residents of Asia’s biggest subdivision, but also city dwellers who willingly brave traffic for a taste of the laidback lifestyle southerners seemingly lead.

Such was the charm that lured Ng Sardjono, a businessman from Java, Indonesia, into converting an old house into an authentic Indonesian restaurant on the fringes of El Grande Avenue. “Since my wife is a Filipina, we decided to settle down in the Parañaque area,” shares Ng. “The idea at that time was to put up a business near where my son went to school, and this particular environment interested me. El Grande used to be strictly residential, but when the government opened this area for commercial use, I’m glad I grabbed the opportunity because the place is booming.”

‘Big Kitchen’

Putting up Pawon Ageng—which loosely translates to “Big Kitchen”—in the corner of El Grande Avenue and Djakarta Street, was a case of serendipity. “I liked the design of the old house because it looked like it would be a homey restaurant,” shares Ng.

“However, what cinched my decision to take this location was when my wife told me that the corner was Djakarta Street. That, as well as the house number being lucky 333, was a happy coincidence.”

Admittedly a stranger to the restaurant business, Ng enlisted the help of his son Lawrence to run the place. “It’s a family effort,” shares the younger Sardjono, who graduated with a degree in Hotel and Restaurant Management. “We’re both very handson when it comes to running the business. We have a chef, but I help out in the kitchen, while dad is outside taking care of the customers.”

The Java native, who possesses a green thumb (most of the greens dotting the Pawon Ageng lot were painstakingly grown and cultivated by him), regularly interacts with his customers, some of whom are former expats in Indonesia. “What makes me happy is when Filipino expats who worked in my country come here to eat and we have conversations in Bahasa,” shares Ng.

Birthing Pains

Pawon Ageng is no stranger to the usual birth pains of a start-up, the foremost of which was introducing Indonesian food to the Pinoy palate.

While well-known Indonesian dishes like the nasi goreng fried rice, ayam bakar kalasan (roast chicken), sop iga (a beef spare rib soup filled with Indonesian spices), and the sate ayam madura (barbecued chicken with peanut sauce) are given bestsellers, the menu also features unfamiliar dishes that are generally spicier than what most Pinoys are used to. “The first two weeks after we opened, we had to adjust the spiciness of dishes like the beef rendang because the Indonesian version is really spicy and some Filipinos cannot take it as it is,” informs Ng.

The Sardjonos are also trying to determine the perfect system with which to run the restaurant. “We’ve changed our schedule hours a few times,” shares Lawrence. “We used to close at 1 a.m. because we thought people would also come here to drink, but later we realized that they really come here for the food. Aguirre Street is still the place for drinking, so we decided to close earlier at 10 p.m.”

The goal now, adds Ng, is really “to make our foundation stronger. For us, it’s still new and we’re learning, but we’re very optimistic because of the feedback from our customers. We used to be closed on Sundays but our customers requested we open our restaurant because they want to dine here on family day.”

I think it only apt that I start by talking about my home cuisine: Filipino food. While I may enjoy the pleasures that haute cuisine and international fares bring, nothing satisfies better than authentic pinoy food. Now if I wanted good ‘ol Filipino food, I don’t really need to go out because our cook makes the best of the best. I kid you not—you have not tasted good Chicken adobo and Beef Caldereta until you come eat at my place. When I do go out to have Filipino food, I usually go for restaurants that feature modern interpretations of the classics.

One of my favorites is Sentro 1771, which features the modern pinoy dishes of Chef Vicky Pacheco. A visit to Sentro brings with it interesting discoveries, and no dish will bring as much astonishment and wonder as their best-selling Sinigang na Corned Beef. Their menu invokes, “You’ve got to try it to believe it!,” and indeed, each lip-smacking bite of boneless shanks of corned beef short ribs stewed in tamarind broth will make you a believer.

The beauty about this dish is that its sourness is adjusted according to your taste. Before they serve the sinigang, the waiter will bring out a cup of the broth and you can have its sourness adjusted to your liking. My only complaint about the sinigang is that sometimes the tenderness of the beef is inconsistent. When I took my family there, it wasn’t as fork-tender as the time I had a reunion there with my two girlfriends.

The first time I ate at Sentro, it was for a restaurant feature in my old magazine and I got to taste a lot of their dishes. Here’s a rundown of my favorites: 

Fresh Smoked Fish Spring Rolls—tinapang bangus, itlog na maalat, mustasa, onions and tomatoes in traditional lumpia wrapper. 

Tomato Kesong Puti Salad—freshly sliced and skinned tomatoes with fresh and fried kesong puti, drizzled with tangy tomato-anchovy dressing.

Sentro’s Bibingka-inspired Cheesecake—this dessert is the SHIZ. Seriously. I never thought a bibingka-inspired cheesecake would work but the itlog na maalat (red egg) and queso de bola enhances the flavor of the melt-in-your-mouth Cheesecake. F*cking amazing. I always ALWAYS make room for this when I eat in the restaurant. 

Other favorites: Crispy Pata, Garlic Chicken, Sweet and Sour Prawns, and that Crispy Pla-Pla. No photos though, because my family inhaled the dishes as soon as they were served. LOL. Seriously, try Sentro if you want pinoy food with a modern twist! 

I suggest the Serendra Branch over the one in Greenbelt. Mostly because of the cheery interiors. 

And Fully Booked is right across the street. (They have the best book collection.)