The cat is out of the bag: Sophie and I are packing our bags to “try something new”. We celebrated this decision and the new year last night at Elbert’s Steak Room. Here are some photos from our lovely dinner:
Seats for 12
We had some Fantan dinner rolls prior to this simple house salad (was too hungry to snap off). It’s generously drizzled with nutty and not-so sour balsamic vinaigrette. Pretty good paired with a glass of 2005 La Joya Cabernet Sauvignon (only Php1000+/bottle, Php210+/glass).
Tomato Soup and Cream of Garlic
Can’t choose between soups? Order both! You can have both soups combined in one bowl like what most of us did. Last night’s soups were very good taste and texture wise.
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Cibo ATC, December 16:
His dinner + Mint Iced Tea: Tagliata di Maiale Aglio Rosmarino, Php265 (+10% SC)
Sliced roast pork tenderloin. Focaccia. Garlic. Rosemary.
Her dinner + white wine: Proscuitto di Parma Pizza Ovale, Php358+
Oval pizza with tomato, mozzarella, Parma ham, arugula, Parmesan cheese, and tomato sauce.
Our Cibo favorites! I love that pizza so much such that this month alone, I’ve had it five times already. It’s his first time to try my pizza and I’m glad he liked it (veggies included). I’m not a big fan of his fave dish (I don’t like roast pork in general) but I nabbed 2 juicy cloves of garlic when he’s looking away. ;]
J.Lo’s Inasal (Banchetto), December 19:
I’ve been dead craving for puto bumbong since August. I always pass by Via Mare but they just couldn’t draw me in for a quick fix. Before I knew it, it’s already mid-December (woohoo!). Though this stall is very near my office, I can’t afford to queue up for an hour (ano ‘to Krispy Kreme?). I finally got my serving last Friday when there were only 2 orders ahead of mine. While I was at it, I also ordered a bibingka. Total waiting time: 20 minutes.
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Good friends and colleagues know very well that I would decline 9 out of 10 invites if we’re having Filipino food for lunch or dinner. I am no doubt Filipino but I just could not fall in love with our Lechong Baboy, Adobong Manok, (anything) Sinigang, and Kare-Kare. I will only say yes to an invite if:
- You’re a very, very good friend and a balikbayan
- For some reason I’m craving for rice (which I am not very fond of as well)
- Our meal will be prepared by a very good chef (say Chef Roland Laudico, Chef Myrna Segismundo, or Chef Jill Sandique aka. three of the country’s best chefs that’s I’ve aways looked up to since my first culinary class in the San Miguel Food Group seven years ago)
Wrigley’s Orbit invited me to dine with media friends last December 9 and picked reason #3. I naturally cleared my schedule days before and braced myself for the night that might expand my Filipino dish choices from the ones I favor (Pork Binagoongan, Fried Tilapia, Pork Binagoongan, Fried Tilapia…).
The first four courses were by the rock star chef, Chef Roland Laudico, owner of Bistro Filipino (where we had dinner for more than 2 hours):
(One Of The) TRIO OF APPETIZERS
Taste No. 345*
Crispy Lumpia Cone Filled With Chorizo, Prawns, And Heart Of Palm Topped With Spicy Sinamak Sorbet
For the uninitiated, sinamak is an Ilonggo product and is one of the best vinegars I’ve ever tried (long before this dinner). Its base is native palm vinegar and it’s spiced with red chili (siling labuyo), garlic, and ginger. I’m not definite how long it’s supposed to be aged before serving but I think it would be safe to assume that it takes at least a month because when you get the final product, it’s very cloudy. To serve this in a sorbet not only is new to me but also pure genius, presentation and practicality wise (how many times have you spilled vinegar out of a spoon when transferring from the serving container to your plate?). The lumpia was very crunchy and well-textured as expected. I feel bad that I didn’t get to try the other appetizers especially the Spicy Sisig Baskets In Mini Crispy Rice Baskets With Quail’s Egg And Crispy Pork Rind (which he’s been raving and raving about until our salad course) because I’ve been fumbling with my camera’s new lens (did you notice the massive blur? Rrrr. Moral lesson: don’t be too excited to take your new toy out! haha).
TRIO OF SOUPS
Taste No. 468
Beef Consommé Garnished With Fresh Corn, Carrots, And Potato Croquette Stuffed With Beef And Cabbage
Taste No. 914
Oven Roasted Pumpkin And Eggplant Puree Garnished With Crispy Okra And A Dollop Of Shrimp
Taste No. 28
Adobo Shitake Mushroom Puree Topped With Creamy Garlic Foam Drizzled With White Truffle Oil
My favorite among the three samplers would be the Adobo Shitake Mushroom Puree (kind of biased because of the white truffle oil element). The aroma alone is delightfully comforting. The taste? Amazing. I made a mental note to drizzle my adobo with truffle oil next time after trying this soup. The other two soups didn’t disappoint as well. Prior to introduction, I thought the okra was flour-coated dilis. Its puree isn’t too creamy which is good as I’m not a fan of very creamy soups. The beef consommé reminded me of our class’ hardwork. Kudos to the crew who made this “high maintenance” soup!
SALAD
Taste No. 2,186*
Mesclun Salad Tossed In Dijon Shrimp Paste Vinaigrette Topped With Dried, Green & Ripe Mangoes, Tomatoes, And Cashew Crusted Kesong Puti
Who would’ve thought that our local bagoong would go well with dijon mustard? Chef Roland definitely did! It’s also very professional of him to actually strain the vinaigrette out before serving (I feel that I won’t dare try the dressing if I saw small alamang heads). It was cool, tangy, salty, and spicy at the same time. The cheese has also got a bit of heat, thanks to the cashews.
INTERMEZZO
Taste No. 281
Tamarind Granite
I did mention that I love tamarind, right? It’s a great palate cleanser, generally a fun flavor enjoyed by many, and an inexpensive intermezzo for chefs and restaurateurs.
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It’s no secret that I love taking myself to dates. Single or un-single, I’ve always enjoyed seeing movies, dining, shopping, and people watching by myself because I don’t have to consider someone else’s time, taste, or budget.
This payday, I thought I’d take myself to a table for one after a long day of window (really, really) shopping.
Starter:
Crisp Cones with Crab, Corn, and Tomato Relish. Php 220 + 10% SC
Sauteed crab meat, corn, and onions stuffed into fried cones with fresh tomato, cucumber, cumin, cinnamon, parsley, and lemon juice.
I loved this starter because the I’m a big fan of all the ingredients plus the presentation (the cones stood in a deep bed of rock salt) added to the dish’s flavor.
Pasta:
Black olive, Cerveza Negra, and Tuyo. Php275+
Cerveza Negra, boneless tuyo fish, black olives, caramelized onions, and olive oil.
Alcohol on my dinner? Sign me up! This dish is a winner because the pasta was deliciously al dente, the tuyo was surprisingly not very salty, the olives were (also surprisingly) stuffed, and the alcohol was a gentle sweetener.
Drinks:
Tamarind Smoothie. Php180+
Trivia: my office pedestal drawer never runs out of tamarind. I’m a huge fan of the snack, the drink, but not the dish (sinigang). This went down very smoothly, no itty-gritty bits of ice.
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Aubergine’s holiday menu is to die for and unbelievably inexpensive! Definitely a must try for families who don’t have time to whip up a sumptuous feast. 
Christmas Eve Dinner
Amuse Bouché
Terrine of duck foie gras with homesmoked Australian beef tenderloin and a crispy fried prawn-scallop praliné
on a curry-apple sauce, accompanied by mesclun greens tossed in raspberry dressing
Essence of Beef oxtail with basil and oxtail ravioli
Grilled lobster tail on a bed of sautéed artichokes
with fennel Mousseline in Madeira froth
Orange-cinnamon sherbet
Grilled Chilean sea bass
served with truffled parsley beurre blanc on saffron risotto, green asparagusand tomato fondue
or
Grilled Australian Mulwarra beef tenderloin and roasted Australian lamb rack
served on a cassoulet of sautéed potatoes and vegetables with Port wine jus
or
French duck leg confit and honey-glazed French duck breast
served with braised red cabbage,mushroom-bread dumpling, baked cranberry, apple and curaçao sauce
or
Oven roasted Christmas Tom Turkey
with chestnut stuffing, cranberry sauce, creamed Brussels sprout and rosemary – potato gratin
Christmas delight
Warm Christmas stollen pudding with cointreau marinated strawberriesand pistachio-nougat ice cream
Christmas Cookies & Pralinés, Coffee or tea
Pesos 1950+
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Quick trivia: the best time to go to EK on a weekend is when there’s a Pacman fight. Everyone’s sure to be home. 
We can’t do this if EK’s jam packed!
I took the opportunity to munch on my fave EK snack: Beef Chimichangas from Launchtime. They’re not in anyway superior but I grew up loving this. I couldn’t finish both chimichangas as a 12 year old but I was as a 25 year old.
Exteriors, Launchtime
Counters
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Who I shared this feast with:
The frustrated chef and Tonipet Gaba of QTV 11’s The Beat
(watch it every Monday at 11pm *wink*)
Antipasti (starters):
Patatine fritte. Maionese.
Home-fried potato chips. Garlic mayonnaise. (Php88 + 10% SC)
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Today’s menu (and the last from ISCAHM because I’ve finally completed the FCA program) is perfect for the holidays. Divine, rich, and creamy. Just how we love our Noche Buena!
Fresh from the oven: Roasted Rack of Pork (served with Red Wine Rosemary Sauce)
Chef Gerd preparing the rack of pork for service
Oven Roasted Tomato Compote
To make the dish above: remove seeds from blanched tomato wedges. Marinade the tomatoes for half an hour in salt and pepper. Garnish with a sliver of garlic, chopped shallots, and fresh basil strips. Bake in the oven for 10 minutes at 180C.
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Step 1: Order a really yummy drink.
My fave this season’s the (piping) hot Double Chocolate. Best enjoyed on a really rainy day (hence the bad overcast in this photo).
Step 2: Get your stamp card.
A minimum single receipt purchase of any Ice Blended, Espresso-based, Tea Latte or Double Chocolate drink qualifies customer to a stamp card. Each stamp card is composed of 12 boxes, with corresponding drink assignments. Drink assignment are as follows:
- 3 Ice Blended beverages (any flavor, regular or large size);
- 3 Espresso-based drinks (any flavor, regular or large size, single or double shot);
- 3 Tea Lattes (any flavor, regular or large size);
- 3 Double Chocolate Drink (any flavor, regular or large size).
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