26 November 2014

Bacon Jam!!!

I woke up to this bottle on the dining table... 


It's BACON JAM. 

I repeat: BACON!!! 

I had tried a bacon jam before with bacon incorporated into the jam. This, however, is sinfully a collection of bacon bits - little slices of bacon - in the bacon jam. ❤️ 


The instructions read: "Try with scrambled eggs, pasta, fruit, toast, salad, pancakes… Or anything!!!!" I had it with pandesal and scrambled eggs ... OH.MY.GOD. 


Order Mom's Famous Jam by Aimee Fuentes. Mom is gourmet Bella Yuchengco and this is her recipe. (Bella's other daughter is pastry chef Sunshine Puey-Pengson of Shine Bakery & Cafe.) Call 807 7900

Events | COOK Magazine Thanksgiving Dinner

 

Cook Magazine sure knows how to throw a party! 


Congratulations to Chef Dino Datu, Editor in Chief of Cook Magazine. And thank you for accepting my contributions ... may award pa ... for eating? Haha! Buti na lang nagsuklay ako ... I honestly went to taste the beef rendang so beautifully teased by Chef Dino on his Facebook page haha (and of course to support the chef-editor). Look what my katakawan got me! :)


It was also an honor to meet the Cabangon brothers + Jen :) 


Congrats also to queen of the night Marou Pahati Sarne, Reyna ng Kusina of dwIZ's radio program Home Cook who was shining shimmery and splendid. 


Happy Thanksgiving, COOK Magazine! :)



25 November 2014

Wines | Beaujolais Wine Dinner at Sofitel



It was a long Monday. I badly needed a drink! LOL.

Had some serious wine drinking last night at the Beaujolais Wine Dinner at Sofitel. We tried 10 wines!! 

Can you tell how many we've had with Goldee's eyes? 


We started with the young Macon Villages and Macon Rouge. Then moved on to the Saint Amour 2011 (great for everyday drinking) and Julienas 2012. 


Then we had the apparent guests favorite for the night the Moulin A Vent 2011. Followed by Fleurie 2011 and the 2009 Chiroubles. The Chiroubles was wine connoisseur Tita Trillo's favorite and you know she has exquisite taste. It was the most refined of all the wines. 


After a few rounds at the buffet with Chef Bettina Arguelles we still had a few wines to go: the Morgon, which the winemaker Yves Dominique Ferraud said is his current favorite. 

My personal fave for the evening though was the Brouilly 2009. More bold and velvety. Possibly because I was munching on sharp Livarot �� #cheeselove 


Truly a great night at Sofitel, thanks as well in large part to great convo with our seatmate the always fabulous Myrza Sison.

Get your dose of Beaujolais wines from Le Cellier. 897 1840. These wines are also available of course at Sofitel Manila. Enjoy them with the French cheese at Spiral's Cheese Room ��

22 November 2014

Travel | Batangas Bulalo


Hole in the Wall jackpot found today! Al’s Goto at Balagtasan near the circle going to the pier.


It's a karinderya. No air con. But clean. 


They have this giant tarp as a menu but beside it is the turo turo. Turo means "to point" so you literally point at what you want to eat. That is how you order. 

But never mind the menu. Just order the bulalo. 


They serve authentic Batangas bulalo. Look at how huge that serving is. The soup is to die for though the beef could be more tender. Especially loved scooping out the “utak”. 


Local find for the day: Batangas goto. This is not like the goto we have in the city. It is a thick soup - very rich flavor - plus the tripe of the cow swimming in it.


They also offer other karinderya delicacies like inasal and lechon kawali which are also good. 



Finally a pit stop before hitting the RORO!

Al's Goto
Balagtas, Batangas
Near the rotonda on the way to the pier
Pink walls with giant glass windows





28 October 2014

Travel | Lyon, France | Bouchon Hopping : Le Petit Flore

 
My first real meal in Lyon was at a bouchon that was highly recommended by travel write-ups. The guides will tell you that in Lyon you MUST eat at a bouchon. So here I was, at 11 am, waiting for this highly recommended bouchon to open. (I had actually come here before going to Paul but since it was closed, I waddled around the area before coming back for my first “real” Lyonnaise meal.) 

 

It was worth the wait.

The interiors were hip but I decided to take in the Lyonnaise sun and eat outside instead.


I just ordered the set menu to not have to think. And of COURSE the list started with a Salad Lyonnaise.

A salad Lyonnaise is distinguished by the fact that it “brings home the bacon”, hehe. In English it is called “Warm Eggs and Bacon” salad.


Here, the bacon is thicker than the ones we are used to here in the Philippines (like Canadian bacon) and they also use lardon or cubes of pork fat (they key to yummy). It also had a perfectly poached egg resting atop it. It was simple yet extremely satisfying.

Next on the menu, another authentic Lyonnaise dish: andouillette. It's a sausage, reminscent of longganisa but just one long piece, with intestines and tripe inside, along with pepper and onions. The flavors are very strong but coming from a country that loves longganisa, this was immensely enjoyable.

 

Best of all, the owner was there and I think his heart sank when he saw that I could not finish the sorbet dessert because I had to rush to yet another lunch, this time at the Musée des Beaux-arts de Lyon with Chef Eric Hubert.

But it was a beautiful hello. And all for just 20 Euro.


Thank you, Le Petit Flore.

Le Petit Flore
19 Rue du Garet
+33 4 78 27 27 51


Travel | Lyon, France : Paul - Underwhelming Industrial Patisserie




My first stop in Lyon, for the reason that it was the only shop open at 9 in the morning when I arrived, was Paul.

I had first heard of Paul through a friend’s Facebook post as she raved about their hot chocolate in (I think) London (or some other European country). It had not landed in the Philippines yet at the time (2011/2012) so I was ecstatic to have a try of their pastries for breakfast. 

I mean, look at this eye candy. 



Pretty as this is though, it was quite a let-down.

The hot chocolate, the croissant and another pastry I had … all underwhelming. It was utter disappointment.

I told my French friends about this and they all – separately – said, “Well, yes, because it’s industrial.”

So Paul is to the French patisserie what Starbucks is to the Italian café (I confess though that I still like Starbucks as a reliable morning pick-me-up). IT was eye-candy for sure. It was easy to spot, with a very determinative look. But it is no way representative of what French bread or French pastries taste like.

The experience here was waaaay different from having a bite at L’Enotre, which wins you over in a bite.

Don't waste your time here if you ever find yourself in France. Just hit the one at SM Aura while you in Fort Bonifacio.

13 October 2014

Corn Rice : How to Eat "Rice" Without Gaining Weight

--> Corn Rice Margaux Salcedo
Just discovered a great and healthy new product: corn rice!

11 October 2014

RESTAURANTS | Brasserie Cicou's Chanterelle Menu and New Kouign Amann Selections

-->

Brasserie Cicou Beef Bourguignon French Restaurant Philippines
Brasserie Cicou's Beef Bourguignon (Single Serving)
If you follow me Instargram @margauxsalcedo you would know by now how much I love Brasserie Cicou.

It’s because this restaurant is as close to French home cooking as you can get in Manila. It’s really like provincial Filipino cooking – except it’s French! Big servings, strong flavors, but all done beautifully and with excellent ingredients. 

I wrote about them for my column MENU in Inquirer Lifestyle in 2012 and said: "Finally, Greenhills is Frenchified—and the right way!" So happy to note that they have maintained their standards to this day. 

But I am writing this now because they have two new specials - chanterelle mushrooms and a whole new Kouign Amann line up - that must be shared!!! 

06 October 2014

Chateau Lafite's Legende Wines | Business Class | Inquirer Archives


Business Class
Quest for the right wine to give company VIPs begins
1:15 am | Sunday, October 5th, 2014

04 October 2014

Restaurants | The Rizal Menu at The Goose Station


Rizal Menu at the Goose Station with Chef Rob Pengson

Chef Rob Pengson's Rizal Menu is back!

05 September 2014

Mayura Wagyu

I'm going to tease an article for the Inquirer this Sunday.

It's about Mayura steak. First time I tried this steak was at Antonio's in Tagaytay. An auspicious trip to check out Tonyboy Escalante's new bar (it was too dark to take photos!) as he also happened to be testing - at the time - this Tomahawk steak. This is how the steak looks taken by a
professional photographer.

mayura steak philippines antonios tagaytay

Note that this is actually the steak we ate. Here's how it looks via iphone haha 
 

To give you perspective on how large it is: 

mayura steak philippines antonios tagaytay

Sooo good. 

Another Mayura option: bone marrow! As in Wagyu bone marrow. 

mayura steak philippines antonios tagaytay

Upside: incredible flavor. Downside: these are only available at Antonio's so you will have to make the drive to Tagaytay. 

Here in Manila, rib eye is available at Allium in Legazpi Village, Makati: 

mayura steak philippines allium makati

As well as sirloin and cap rib eye:

mayura steak philippines allium makati

This meat is fantabulous.

Sharing where else Mayura steak is available and what makes it so special in this Sunday's Inquirer Business!




28 August 2014

Restaurant Alert | Linguini Fini at the SM Mega Fashion Hall


Linguini Fini Hong Kong Vinny Lauria Margaux Salcedo Geoffrey Wu
Linguini Fini HK 2011. Executive Chef Vinny Lauria, Geoffrey Wu + Erika Aquino, Wilson Lu, margauxlicious.

18 August 2014

Theater | Rabbit Hole



FINALLY watched Rabbit Hole, a production of Red Turnip Theater. 

In my ignorance, my impression was that it would be a light play because for some reason the first thing I associated "rabbit hole" was Alice in Wonderland (and then other holes that are too green to mention). Turns out it is a heavy, angst-laden play that explores the emotional process that parents go through upon the death of a child. 

It starts out witty, as Izzy, a former Applebee's waitress (cracked up when main character Becca said 'how is anyone fired from Applebee's?' as I have friends who actually worked there as servers!), breaks the news to her sister Becca that she is pregnant. But the pain of having lost a child in an accident is soon established. 

The play was brilliantly written by David Lindsay-Abaire, a Pulitzer Prize-winning playwright and librettist. It very carefully and movingly explores such range of emotions as envy (of a pregnant sister or other mothers), despair, weariness (a deceased libido), frustration, and then hope. 

Now reading up on the play, I have just found out that the role of Becca was played onstage by no less than Cynthia Nixon and a movie of Rabbit Hole starred Nicole Kidman! It is an ideal role for any competitive actress and Agot Isidro, in Red Turnip's version, lived up to the demands of Becca's conflicted character.

http://www.nytimes.com/2006/02/03/theater/reviews/03rabb.html?pagewanted=all&_r=0
Agot was perfect as the Stepford Wife-ish mom, baking perfect cakes, obsessively cleaning the house, and always looking perfect (truth is, no one can look more perfect than Agot Isidro  - I nominate her for the Best Actress in Skinny Jeans category!) But seriously, you could feel her pain. The pain that put that stick up her ass, obsessively trying to erase every memory of her child, and the pain of being at the crossroads of holding on and moving on. 

The coping mechanism of each character is also presented clearly. First, the brilliant contrast between husband and wife: Howie (played by the always excellent Michael Williams) tries so hard to keep the memory of Danny (the child they lost) alive as Becca tries so hard to forget. Then the comparison between two mothers who had lost their sons - Becca also lost a sibling to drugs: the younger mother Becca still weeping and warped in frustration while Becca's mom had achieved forgiveness and rekindled her sense of humor. And finally, the irony that Izzy, the youngest of them all, the knocked up waitress, had become the calming voice that knocked sense. 
 



There is a highfalutin explanation of the rabbit hole that mentions Orpheus and his attempt to rescue Eurydice from the dead. Pay attention here. For here lies the turning point where, as Becca breaks down while trying to accept the kid who killed her son, she finds hope in the possibility of another rabbit hole without grief. 

I found out that this scene is played out differently in the movie but Becca's emotional breakdown is the same. I can still see Agot Isidro weeping :'(



My favorite scene though is when the mom passes on her wisdom to Becca. Becca asks, "Does it ever go away?" And her mom says - in other words - that sometimes you try to forget but then after you do you dig for those memories again, maybe even the grief, because it's all you have ... and that's ok. 

I found a clip of this exact scene from the movie too: 



It's a painful play. And because the actors have done such a great job you leave feeling really affected. (At least I was.) If you can, try to catch the evening show instead of a matinee - then you can go get a much needed drink after. It's a little heavy for a Sunday afternoon. But if you have to catch a matinee, don't worry, Red Turnip's got you covered - there's a bar in the reception hall that has scotch, vodka and wine!

Play runs until August 31. Fridays at 9pm, Saturdays at 4pm and 8pm, Sundays at 4pm with an extra closing show on the 31st at 8pm . Don't miss it! 

Congratulations to the cast and crew!

14 August 2014

Restaurants | Pink Panda




"The lights by the corner (on Makati Avenue) are pink and our food is Asian, hence the panda."

This was the explanation of the waitress when I asked why the restaurant was called Pink Panda. Actually, the lights are red, hence the term "red light district". But the restaurant does transport you to a Southeast Asian noodle house, whose interiors make you feel like you are in Singapore, Japan, Thailand and Vietnam all at once.


A bicycle hangs on a wall. An aquarium rests by the entrance. Chopsticks are conveniently placed on every table. And the private section that seats about 8 offers a very zen vibe. All this while being utterly hip. As I eat my laksa by my lonesome I feel like I'm in an Asian gangster movie, like Maggie Q or Zhang Ziyi might be seated at a neighboring table and a karate cum shoot out with Asian mafia would anytime take place.


In the spirit of hip, the menu speaks with swag. Pork belly roasted all day is called "Love You Long Time"; meatballs are called "Braised Balls of Fire"; a salad is served with "Daughter in Law Eggs"; and the item for pad thai is "It's a Fad Thai".


 
It's a great spirit to spark conversation as you decide on what to order. But some items on the menu tried too hard to be cool, some functionality was lost. The Tom Yum soup, whose flavors are on point, are served like shots - appropriately called Tom Yum Shots - in shot glasses. But you can't drink the soup like a shot because it's too hot. Neither can you hold the shot glass, also because it's too hot. And neither can you use a spoon because it won't fit into the shot glass's mouth. You have no choice but to make your fingers brave the heat and hold that glass in the spirit of cool. 

Another soup, the Xiao Long Boom, is supposed to give you the impression of a giant xiao long bao. I get the idea: the broth in the xiao long bao is so good you could have an entire bowl of it. But the experience of the xiao long bao includes popping the entire dumpling into your mouth and getting a kick out of it bursting, releasing the excellent broth. Here, the dumpling skin has no real purpose except to be cute. In fact it was served sunken on my first visit, failing even in providing the imagery it was supposed to.


 
Other dishes offer some sense but may be too far out. The laksa, for instance, is served with flattened buchi that you are supposed to appreciate by dipping in the laksa sauce. However, the buchi's filling is too sweet it rejects any proposal to pair it with the laksa, as if saying, "I can stand alone." Do try the laksa with the shrimp cakes with sesame seeds instead, originally served with the tom yum. This one absorbs the soup and adds a slightly sweet contrast to the spice. It is absolutely delightful.

There are certain fusion recipes though that are not confused and thoroughly enjoyable. The prawn with salted duck egg is highly addictive, something the owners are said to have maintained from one of their former restaurants Crustacea. The beef rendang hits all the spicy notes, although do request the kitchen to make sure their beef is very tender. Same goes for the laksa but it would be wise to ask for an extra bowl of soup as the original bowl offers less and thicker soup, almost like a sauce, probably to accommodate the indifferent buchi.


 
The appetizers, while not prizeworthy, are immensely satisfying. The Vietnamese spring rolls and the "Dimsum and then Some" are both generously served, perfect for sharing on a night out with friends. And the Panda Buns are the cutest versions of siopao ever, Jack Black's heart would melt.

Interestingly enough, even if this restaurant is in the red light district, just off Makati Avenue, the crowd does not reek of sleaze. While the United Colors of Papas walk around outside, exotics in tow, inside are legitimate couples and groups of friends. Maybe it's an effect of the lights inside, which are decidedly blue.


 
The Panda isn't red after all but truly just a happy pink ... enjoying not the red lights but the laksa and other great Asian food.

Pink Panda
Y2 Residence Hotel, 4687 Santiago St cor Valdez St 

(street of A Venue basement parking entrance).
Tel. 0917 839 0714
No reservations required.
Major credit cards accepted.
Wheelchair accessible.
Parking is a major, major headache. If you are driving, don't even attempt the hotel's basement parking which is steep and tight and the elevator takes an hour. I parked in the basement parking of A Venue across the street.


Twitter: @margauxsalcedo
Facebook.com/margauxsalcedo
Instagram: @margauxsalcedo