A FARM SHOP EXPERIENCE IN WALES

The Welsh cook from the heart, using fresh and simple ingredients. This part of The United Kingdom has an amazingly diverse range of unspoilt landscapes, including a long coastline; hence it boasts a vast array of produce that can be proclaimed as local and organic. Fortunately for me I came across some awesome produce and producers on a one stop shop on my trip to Wales where I spent an entire day with my family!

A ONE STOP SHOP

As I arrived from London onto wales my first stop was at the Hawarden Estate farm shop in Flintshire which includes a butchery section, delicatessen and coffee shop and they stock approximately 250 products from 60 Welsh producers making them one of the largest stockists of Welsh food in the region. The deli boasts of everything that is Farm fresh and home-made and sourced from local trusted suppliers i.e. Fruits, vegetables, pies, puddings, cakes, chutneys, meat, bread, cider, beers, wines, spirits and oils. Most of the locals ( read like us tourists )also spend an entire day here as on offer at the Estate are also cookery workshops, a cafe, nature trail, children’s play fort and food tastings aka a family day out all under one roof!

STAWBERRY PICKING

Luckily for me it was the strawberry season so I picked up my punnet and rushed to the fields (a part of the so many acres of this large Estate). The lush, red strawberries lay quietly beneath their leaves and I thoroughly examined each fruit carefully before accepting it. Only the brightest, plumpest choices would be going back with me. After getting them weighed and paying for it, I dug into them, absolutely delicious and more so in comparison to those in the supermarket, these were about hundred notches ahead on the flavour scale. Rosy, sweet and juicy, freshly picked by my own green fingers if I may add.

TRADITIONALLY WELSCH

Soon it was time for lunch and between my family and me we ordered a ‘Meat Platter’ which included slices of home cooked meats, marmalade ham, rare roast beef and butter poached chicken. A ‘Cheese platter’ which was a selection of five Welsh cheeses including Black Bomber, Mr Bourne’s Cheshire, Caws Cenarth brie, Bouncing berry and Per Las all served with Pant Glas Bach farmhouse pickle, grapes, celery and chunky bread…delicious to the core! Interestingly ewes’ milk is used to produce gorgeous yoghurt and cheeses and goat’s milk cheeses are also widely available. The Homemade beef and beer pie seemed tempting so ordered that as well along with some ciders and Hawarden Estate pressed apple juice. One of the most enduring Welsh traditions is the weekly bake and items like ‘bara birth’ aka speckled bread eaten on its own, buttered or as I did with cheese, and cakes like ‘teisen lap’ which is a fruit cake and reisen sinamon i.e. cinnamon are tea time delights. So after a slow browsing at the store and the Estate tea time was a divine dip in the pool of indulgence with ‘sultana scones with jam, butter and Cornish cream’, ‘Coffee & walnut Bakewell tart’, ‘Carrot cake’ along with pots of Tea. After a delightfully amazing day we bought some Welsh cakes and bottles of freshly squeezed Apple juice , some freshly caught fish to take back home for dinner that night!

FAST FACTS

Best Way to Reach: Drive down from Chester.

Address: Chester Rd, Hawarden, Flintshire CH5 3FB

Phone: 01244 533442

Email: manager@hawardenestate.co.uk

Timings: Monday to Friday – 9 Am to 6pm, Saturday closed & Sunday- 10 Am to 5 Pm

MUST TRY WHEN IN WALES

LAVER: Not really a Nation of seaweed fans and the closest the welsh get to seaweed is Samphire. The one unique ingredient in the Welsh kitchen is the ‘laver’, delicate purplish seaweed harvested from the rocks in South Wales and yes the nori sheets in which sushi rolls are wrapped is from the same seaweed. Once cooked it is called ‘laver bread’ though I couldn’t figure out why as it has nothing to do with bread and it is served with mutton, grilled or steamed fish or as a side dish. As for me I thought they paired best with cockles.

COCKLES: Welsh Cockles are highly rated across the United Kingdom and the Penclawdd Bury inlet is supposed to be judged a sustainable rated fishery and an environmentally responsible area by the Marine Stewardship Council. Anyways the best time to try these cockles at their best is during autumn as they are sweet and absolutely plum then.

WELSH RABBIT: Yes it’s ‘Rabbit’ and not ‘Rarebit’ and for those who do not know Dorothy Hartley’s ‘Food in England’ (1954) and Hannah Glasse from 1747 confirm that it’s the original name for ‘Cheese on Toast’.  I guess the ‘rarebit’ adaption must have been a joke that caught on. Caerphilly cheese makes the best refined cheese on toast or ‘rabbit’ with savoury additions.

published in TLF

FRESH PASTA MAKING FUN

Pasta comes in a remarkable range of shapes and sizes, right from tiny shells to long strands. For those who do not know Pasta is an overall term for noodles made with durum wheat semolina and is divided into 2 main categories. “Pasta Fresca”- that is basically fresh home style Pasta and “Pasta Secca” – Dry and available in packets. I have always believed that fresh is the way to go and today a movement which is focused around basic principles of ‘purity, simplicity, and freshness’ has swept the world’s top kitchens by storm. So fresh pasta it was for menu that evening and I know you must be wondering how I managed to make that at home… Well not only was it easy to make the dough in my KitchenAid Stand Mixer but rather easy to make various shapes out of it. 

I took a cup of flour, a cup of semolina, 3/4^th cup of water, and made a slight hard dough with the help of my KitchenAid stand mixer in a few seconds. I let the dough to rest for a few minutes. Next I just changed the attachment and rolled out the dough till it was thin and long (my friend Hanisha helped me with this). 

Changed the attachment again to make fettuccine and hey presto my Fresh Pasta was ready!! Yes…you can make any shape that you desire with the various attachments!

Trust me it tasted delicious just tossed in olive oil, and sprinkled with cheese, herbs and pepper. But for those of you like it fancier go ahead and toss up with some butter, fresh tomato sauce and some grated cheese, to make a wholesome meal.

  

MOST POPULAR SAUCES WITH PASTA

 “Aglio e olio”- crushed garlic, parsley and olive oil, Add pepper and a variation is Aglio e olio peperoncino. Best with Spaghetti.

“ Alla napolitana”- basil flavored tomato concasse (skinned, desseded, finely chopped tomato pulp). Goes well with all kinds of pasta regardless of the shape.

“ Alla Panna”- in cream (with loads of pepper), with tortellini and rigatoni.

“Arrabiata”- tomato concasse and peperoncino with all kinds of pasta regardless of shape.

“Carbonara”- Pancetta, cheese and eggs. Is Great with long noodles.

“Pesto”- basil sauce, eaten with filled or unfilled noodles, especially with, fettuccine, tagliatelle, and farfalle.

“Bolognese”-with ground meat, a great option for all kinds of long pasta, also used as a filling for lasagna.

“Alla siciliana”- cooked tomato concasse with aubergines, olives and capers. Best with penne, farfalle, or fusilli.

IRANI CAFES- THEN & NOW

A peek into those old parts of Mumbai that still remain!

My last trip to Mumbai brought back some delicious memories of living in South Bombay along with the ‘Irani’ cafes which were in those days’ iconic features at nearly every corner in that area that I patronized in my younger days. I was awed by the big glass jars filled with biscuits, cookies and other items which lined up at most of the Irani cafes; and equally by the cute eccentric owners with a set of rules which included ‘No Division of Beverages’, ‘No credit’, ‘No combing’, ‘No address query’ to name a few. Honest to goodness, value for money was the success key. Once ahead of their time, these cafes sadly have become a fast disappearing trend and some have been even converted to bars. Reports have it that while there were 350 in the 1950s; by 2005 the number had dwindled to just 25. Most surviving Irani cafés today are over 100 years old, time capsules of a bygone era replete with red chequered table cloths, bentwood chairs, marble or glass topped tables, chandeliers, portraits on the walls and a general air of quiet decay.

INTERESTING TRIVIA

Apparently, a superstition amongst the Gujarati traders was that the corner shops were inauspicious for business. So these technically premium places, which gave access to the premises from two streets remained unoccupied. The Iranis who had come in and were setting up their restaurants lapped up many of these building corner shops. So even today, most of Mumbai’s remaining Irani cafes are found on building corners.

I talk here of the top three quaint and indispensable ones …

JIMMY BOY

No flash décor here but the food more than makes up for it. You can fill yourself with a soulful Parsi meal or an afternoon snack like the Kheema Pav for mere two hundred and fifty bucks or less. Loyal customers flock to this cafe like hungry children to their school cafeteria as the food is inexpensive but delicious. Sample this, ‘Brun bread’ with ‘Maska’ tingling into the mildly sweet taste of the bun. Maska aka butter, is the Irani answer to all of life’s problems. Bruns are quite similar to French breads. Round balls, crusty outside, soft inside, taste heavenly when fresh, warm, sliced with a generous dollop of butter slathered in and dipped it in the sweet and milky tea.

Lip Smacking- Brun Maska with cheeni kam Chai, Dhanshak, Kheema Pav, Lagan nu Bhonu (a Parsi wedding sampler menu for just INR 650), Malai Kulfi and Lagan nu custard.

Address- Vikas Building, 11 Bank Street, opposite cheetah gate, Old custom house, Lane off Horniman circle, Fort, Mumbai -23

Tel: 022 22700880/22662503

Timings: 11 Am to 11pm

BRITANNIA &COMPANY

Located amidst picturesque stone buildings of Ballard Estate, this high-ceilinged café is more quaint than posh and serves the best berry pulao in town, so much so that the likes of Queen Elizabeth and the Bachchan family are absolute die-hard fans. With a garnish of golden-fried onions and berries imported from Iran, 92 year old owner Boman Kohinoor keeps the recipe a guarded secret and happily hops around tables and personally attends to every guest with great gusto!

Lip Smacking- Mutton berry Pulav, Sali Boti (mutton), Raspberry Soda, Fry Bombay Duck (bombil fish), Egg Masala, Fish Patra and Caramel custard. 

Address- 11 Sprott Road, Ballard Estate, opposite new custom House.

Tel: 022 22615264/30225264

Timings- Open for lunch only. Reservations advised.

KYANI & CO

The unassuming façade of the café, flanked by dilapidated shop houses does not entice at all, but as you step within, you enter a different world that gently exudes Persian old world charm and an amazing fragrance of fresh baking. There are few smells as heady as the aroma of baking in the world of food, and it totally works for me. The fare is decadent to the core and I would highly recommend a quick stop for the crisp butter kharis, layered salted biscuits, and the Irani tea, a thick overly milky, sweetened tea delicately flavoured with cardamom, it’s to die for!

Lip Smacking- Chicken Farcha, Mutton chops, Baingan Fry, Parsee Akuri (scrambled eggs Persian style), Mawa Cake, Cream puff and Khari biscuits with chai.

Address- 657, Jer Mahal Estate, Opposite Metro Theatre, J.S.S Road, Dhobi Talao, Kalbadevi.

Tel: 022 22011492

Timings: 6:30 Am to 9 pm

published in The Man

THE STORY OF THE MOST DELICIOUS CHOCOLATE SOUFFLE AT VUE DE MONDE, MELBOURNE

On a recent trip to Melbourne being a foodie that I am, had to check out this restaurant called ‘Vue De Monde’, famed as Melbourne’s NO 1. Truly nothing quite beats the romance of sky-high dining (the restaurant is on the 55^th floor and offers stunning views of Melbourne city) with a tantalizing menu to match.

On option was an a la carte menu or one could go for a 4, 6 or even a ten course menu. Obviously I chose the ‘TEN COURSE’ route, and I would say Shannon Bennett takes a designer’s eye on his surroundings, seeking to make each dish an encounter between the place, the dish and the chef who created it. Truly a conscientious craftsman, Chef has opened the doors of gastronomy to everyone, updated its style as well as the rule book. Each course was stunning and a sheer delight running the gamut from Shannon’s take on the French onion soup (he calls it the Melbourne onion soup) to the lip smacking Blackmore Wagyu and more.

THE ABSOLUTELF DECADENT CHOCOLATE SOUFFLE

My daughter just waiting to dig into this delicious souffle ...yummy!!

That said, since we were sitting right in front of the dessert section of the open kitchen, kept watching the ‘chocolate soufflé’ being prepared and served and each time went ‘ooh’ and ‘Aah’ just looking it. Finally it was time for the dessert course, the much awaited ‘chocolate soufflé’ with chocolate mousse and crème Anglaise….melt in the mouth, perfectly balanced flavours…all in all decadent to the core. I simply couldn’t resist and got up and went to the bakery chef to ask for the recipe and all he said was ‘I didn’t do much, it’s all thanks to the KitchenAid machine’. I thought he was joking and he was like ‘yeah, come on in and I will show you my prized possession’ and there he stood smiling with his ‘KitchenAid stand mixer’….

THE BAKERY CHEF STANDING PROUD WITH HIS KITCHENAID STAND MIXER

FAST FACTS

Level 55 Rialto, 55 Collins Street, Melbourne, VIC 3000

Landline Number: +61 (3) 9691 3888

Timings: Open for lunch and Dinner.

LONDON'S TOP TABLES

LONDON’S TOP TABLES

If you are ticking off the boxes of the restaurants you have to eat out in London, then driving down to this list is right up there. This choice is indeed amazing and overwhelming in the buzzy city…do put it to delicious use!

BRUNELLO

CULINARY ESSENCE- Traditional and authentic Italian cuisine with a strong creative element

AMBIENCE- The buzzy central bar spreads its charm to the restaurant and lounge creating the perfect setting to relax and indulge in anything from a hearty breakfast to a romantic dinner. The silver grey and rich gold velvet upholstery set against a black backdrop come alive with numerous candles that gave a warm glow making the black glass Murano Chandeliers sparkle at dinner time.

USP- The head Chef has created a menu that also features a simplified range of comforting Italian classics using outstanding quality ingredients which changes with the seasons.

LIP SMACKING-‘Burrata cheese (rather than the predictable Bononcini) served with Sicilian Caponata’, ‘chef’s style Scottish beef nicoise salad’. Less punchy but fresh and aromatic is the mushroom cream soup which manages to be thickly textured without over-dosing on cream. ‘Smoked swordfish loin with exotic fruit, grape juice reduction and red onion’ and the ‘Tuna Steak served with roasted aubergine, avocado and ginger sauce’ are a seafood lover’s dream and leaves you wanting more. Save a little room for the heavenly “Tiramisu” made from home-made mascarpone cheese which enhances the flavour of this delicious dish to the tee.

FAST FACTS

Brunello at Hotel Baglioni, 60 Hyde Park Gate – Kensington, London SW7 5BB

Landline Number: +44 (0)20 7368 5700

Timings: Open for Breakfast, lunch, afternoon Tea and Dinner

BENARES RESTAURANT & BAR

CULINARY ESSENCE- Authentic Indian and Modern Indian cuisine with a British twist.

AMBIENCE- This is one fine Indian restaurant set in elegant and relaxing surroundings. The unassuming entrance leads to a charmingly spacious first floor bar replete with opulent artefacts and floating flowers. The adjacent dining area is none too traditional in its décor and has a very upbeat contemporary feel to it. This probably explains why serious business suits sit comfortably side by side with the latest designer outfits. The Sommelier’s Table, a dramatic glass-walled cellar dining room - where one can dine amidst world’s rarest wines and a Chef’s Table with a bold glass fronted wall that entices you further into the creation of your dishes add a further touch of elegance.

USP- Owner & Chef Atul kochhar is the very first Indian chef to receive a Michelin star, which he accomplished during his tenure as Head Chef at Tamarind in 2001, he then went on to open Benares for which he was awarded second Michelin star in 2007.

LIP SMACKING- The tasting menu paired with wines is to die for especially the ‘Tandoori roasted hand dived Scottish scallop’ paired with a Sequillo eben Sadie from South Africa. From the al la carte do not miss the ‘Saag Gosht’ contemporary and classic is an amalgam of wonderful flavours. Do not miss the ‘Tandoori Chicken for two’, plump and succulent, it’s carved right at the table. The ‘Baingan aur matar ka bhartha’ is exceptional and the desserts like ‘Rose and Raspberry Bhapa Doi, pistachio Burfi’ and ‘Betel leaf Baba, tropical fruit, passion fruit yoghurt’ are richly heavenly.

FAST FACTS

Benares, 12a Berkeley Square House, Berkeley Square, Mayfair, London W1J 6BS

Landline Number: +44 (0) 20 7629 8886

Timings: Open for lunch and Dinner. Sundays closed.

WERNHER

CULINARY ESSENCE- Exquisite fine dining with a modern twist, using British sourced produce.

AMBIENCE- Named after the owner who bought the property in 1903 and restored it into a country seat fit for royalty, this restaurant is no less than a jewel. This part of the mansion stands out for its Beaux Arts style. To top this off, a beautiful panoramic view of the lush green lawns is bound to making dining here an experience of a lifetime.

USP- has been awarded two coveted AA Rosettes; Foodies will appreciate the careful detail given to each dish, from the superior ingredients to the expert hands that craft each dish.

LIP SMACKING- ‘Cured duck ham and vodka jelly’ with pink turnip remoulade and beetroot, ‘Wild mushroom and Madeira fricasse’, on a parsley rosti with a black truffle jus, ‘Baked fillet of hake’ on chervil risotto, roast chervil root, sticky oxtail and roasted clams with almonds, ‘Roast butternut squash pithivier’
with char grilled tender stem broccoli, and a white wine and garlic cream, ‘Baked hazelnut cheesecake’, with an orange caramel sauce and pistachio ice cream and ‘Iced banana daiquiri ‘with a chocolate mille feuille and mini banoffee tart.

FAST FACTS

Wernher at Luton Hoo Hotel, Golf & Spa, the Mansion House, Luton, Bedfordshire, LU1 3TQ

Landline Number: +44 (0) 1582 734437

Timings: Open for Breakfast, lunch and Dinner

CARRARA

CULINARY ESSENCE- Prominently English menu combining high quality food and fresh produce with Italian influences…

AMBIENCE- Overlooking Victoria, at the St. James Theatre complex, London’s newest theatre which opened in 2012; a sweeping sculptural staircase ‘Final Encore’, designed by artist Mark Humphrey and built in Italy from white Carrara marble leads you up to this fine dining space on the first floor where the walls adorn many a nostalgic photos of stars and celebrities.

USP- A real restaurant providing a good choice on a fixed price menu is something of a rarity in London

LIP SMACKING- ‘Char-grilled marinated squid salad’, ‘pressed rabbit terrine’, ‘lemon Panacotta’ with lemon curd, blackberries and chocolate. In between, mains run the gamut from from ‘confit duck with cannellini bean Cassoulet’, to ‘Spatchock chicken with tarragon Velouté’, or an ‘open lasagne of wild mushrooms’ with saffron pecorino sauce. A concise list of international wines is bolstered by a fistful of world beers.

FAST FACTS

Carrara at St James, 12 Palace Street

London, SW1E 5JA

Landline Number: +44 (0) 207 592 0348

Timings: Open for Lunch and Dinner.

BABYLON

CULINARY ESSENCE- Mouth-watering British cuisine with a smattering of Mediterranean influences.

AMBIENCE- Overlooking the London skyline, high up on the 7th floor at Kensington roof gardens. Once you whiz past the bar, you would be welcomed by bright greens of various shades that are nearly on every surface, from the old fashioned sofas upholstered with velvety flowered fabric to the silky satiny stools scattered around the square tables. The large panoramic windows overlook the terrace and a sea of buildings let in lots of light during the day. And yes do not miss out the toilets, the Aquarium that sets apart the Male from the female also houses matching Aqua green fishes.

USP- This is where one might discover stimulating conversation with strangers while sipping on some of the finest wines and devouring the most delectable meal.

LIP SMACKING- ‘Oak smoked salmon with sweet potato blinis’ topped with soft, creamy salmon, is a delicious starter option. ‘Pumpkin and wild mushroom risotto’ is a must try and the ‘roast fillet of halibut’ is no less spectacular, with a fillet of the fish on top of a bed of wilted kale, fennel and samphire that absorbs the mousse-like shellfish sauce. Desserts include a sweet, gooey and rich milk chocolate tart with a scoop of creamy peanut brittle ice cream. The clementine cheesecake is another good bet. The ‘Red Edition cocktail’ pink and fruity with a buzzy tickle from the Champagne, and the hibiscus flower at the bottom unfurls as you sip along is definitely worth trying also because a pound of the sales from this drink go to charity.

FAST FACTS

Babylon, 99 Kensington High Street, London, W8 5SA

Landline Number: +44 (0) 207 368 3993

Timings: Open for Lunch and Dinner.

DIAL BAR AND RESTAURANT-COVENT GARDEN

CULINARY ESSENCE- this casual fine diner offers its gourmands & food aficionado’s a place to savour Modern European cuisine prepared with market-fresh British produce - community style, while the fragrant spices of the bar’s meze menu hint at the old Covent Garden market’s more exotic wares.

AMBIENCE- Tall French doors welcome one here, an orchestration of bold strokes of form, pattern and colour, complemented by pendant skirt - all work together to create a site specific sculpted space, a style inspired cocktail bar.

USP- The chef’s fare balances simplicity with elaborate technique showcasing the inherent qualities of his ingredients. The kitchen team looks to nature’s bounty to act as the beacon, guiding them to create clean and harmonious dishes.

LIP SMACKING- ‘Jerusalem artichoke soup, curry oil and lemon balm’, ‘ Board of cured meat’ including Serrano ham, bresaola, peppered salami, smoked duck, Brunswick ham and terrine with dill pickle, piccalilli relish and bread,  ‘Rosary ash goat’s cheese tart with confit of onions’ , ‘baked tomatoes, pesto sauce and rocket salad’, ‘Bitter chocolate tart kumquat marmalade’ and ‘cream Creamy apple and calvados trifle’ .The afternoon high tea which consists of a three-tiered tea tray which includes mini sandwiches, warm scones and mini pastries, complemented with an array of fine teas.

FAST FACTS

Dial Bar & Restaurant Covent Garden, Radisson Blu Edwardian, 20 Mercer Street, London WC2H 9HD

Landline Number: (0)20 7845 8607.

Timings: Open from 7 Am until 2 Am.

FORTNUM & MASONS

CULINARY ESSENCE – For over 300 years, it had been sourcing and selling superb quality tea. In 1926 it was transformed into a unique department store with a restaurant. For generations, afternoon tea has become an essential part of any visit to 181 Piccadilly as it serves the best afternoon tea in London.

AMBIENCE- Housed on the fourth floor St. James’s Restaurant came into being on the store’s 250th anniversary in 1957, and offers superb dining and fine afternoon tea. The Diamond Jubilee Tea Salon was reopened in 2012 by Their Royal Highnesses the Duchess of Cornwall and the Duchess of Cambridge.

USP- Today it is a unique and gorgeous store where even the Queen buys her groceries from, it is famed for its fine foods, hampers, teas, wine, five restaurants, award winning wine bar and an ice-cream parlour.

LIP SMACKING- The Afternoon Tea menu features finest teas, delicate sandwiches and exquisite cakes. One can also choose a warm entrée if one goes for the High Tea and on offer is also a scrumptious savoury tea menu for those who do not have a sweet tooth. And yes don’t forget to order a British sparkling wine.

FAST FACTS

181 Piccadilly, London, W1A 1ER

Landline Number: +44 (0) 845 602 5694

Timings: 10 Am to 9pm and on Sundays 10 am to 6pm

SCALINI

CULINARY ESSENCE- A chic restaurant offering tasty Italian cuisine…!

AMBIENCE- Walk into Scalini, a home-style Italian restaurant, and one feels at home at once. It marks a clear departure from often seen soul-less sleek minimalist restaurants, celebrating the nostalgia of the good old neighbourhood restaurants. With floral and chequered print tablecloths and pretty tapestry, Scalini is sure to transport you to a Villa in Firenze. The restaurant is spread over two levels and is known to be a favourite with many footballers (pictures adorning the walls are proof enough) and the likes of Sonia Gandhi and her family as well.

USP- Recently bought over by Amit Burman of Dabur and Neeraj Kanwar of Apollo tyres, the focus is on a relaxed and friendly team, warm environment, great food and unbeatable value, thus making it the ideal choice for lunch, dinner or just a great time out!  

LIP SMACKING-‘Linguine alle Arselle Freshe’ with fresh clams, tomatoes and garlic, ‘Sagliola alla Griglia’ aka Grilled Dover sole, ‘Carpaccio alle Rucola’ aka very thin raw fillet of beef with mustard dressing, parmesan cheese and rucola, ‘800 gr de Florentina’ chargrilled T-Bone steak a la Metro d’ Hotel, ‘Agnello Gallese Al forno’ welsh lamb with port and red currant sauce, ‘Tiramisu’ and ‘profit rolls’.

FAST FACTS

Scalini, 1-3 Walton Street, London, Greater London SW3 2JD

Landline Number: +44 (0) 20 7225 2301

Timings: 11 Am to 11 pm.

published in Tlf

Turn of the century Filipino cuisine

CRISOSTOMA, MANILA

Turn of the century Filipino cuisine

This rustic Filipino restaurant is bright, breezy and cheerful and dispenses with any false grandeur. Cosy tables set in cheerful turquoise colours dot the expanse with plenty of large open doors from which you can catch the hustle and bustle outside in the shopping mall. A strong Mediterranean feel comes across complete with smartly dressed staff.

Coming to the food, not as you might think a Filipino eatery, more Mediterranean and Spanish in essence, this is because Philippines  has absorbed eating traditions from Spain, and also a bit from America, Japan and china, hence one of the most unique cuisines in the world was born and evolved aka Filipino Cuisine. Chef Florabel obviously labours with love creating gourmet Filipino dishes. “Calamares ni Tales” (fried golden calamari, coated with desiccated coconut and garlic mayonnaise dip) is exceptionally crispy and delicious. The “Tinolang Matanglawin” is a culinary masterpiece where pressure steaming coaxes all the juices and flavours out of the buko meat (the cream of the tender coconut) cooked along with papaya and chicken. 

The “Adobo Damaso” is another speciality worth waiting for and the special topping of Adobo flakes (Spanish seasoning) takes a liberal leaf by eschewing traditional variety of meats. The Spanish inspired “paella” was superlative in taste. 

Their fresh from tank seafood items are wonderful for their briny freshness. On a more traditional vein, there is “yaman Dagat”a wonderful mix of seafood stir-fried in a lovely coconut cream sauce; lovely dish to accompany steaming white rice. There are no mediocre dishes here and service is impeccable.

FAST FACTS

Crisostoma

2^nd Floor Newport Mall

Resorts world Manila

Pasay city, Metro Manila

Phone: +63 (02) 846 9275

Timings: Monday to Sunday: 11 Am to 10 Pm