LA GIROLLE

 4.5 out of 5 stars

Never mind that the proprietor chef harnessed experience in far-flung parts of Europe.  Never mind that he knew his focus in life early on, learning primarily from New England Culinary Institute.  Never mind that he works like a perfectionist and expects nothing less from his peers and employees.  What we should mind, it seems, is the stunning food you could come across eating in La Girolle.  And true to its name, quite a lot of mushrooms!

Access to this restaurant makes it unbeknownst to passers-by.  With no sign at eye level or obvious directions,  this restaurant was made to be ostensible only to food-hunters.

The place does not give much of an impression upon entering.  It carries much neutral undertones with unremarkable but well-made furniture in a modest-sized area.  It leaves the kitchen exposed to its customers, with a special chef’s table directly connected to the side of the kitchen.  In hindsight, the spick and span ambiance clearly gave way to the complexity of the food. 

The amuse bouche of soba was really a teaser, marinated in an uncharacteristic but neutral base and topped off with a few sprigs of vegetables.

This was in direct contrast to the sophisticated panache of the Tartare of Australian Lamb Loin.  The meat was luscious and well-seasoned, with hints of olive and rosemary.  Its quality was not masked by the tomato confit, cocktail vegetables and egg that lay on top.  My only misgiving was that the meat was not minced too finely, and I, at one point, ate a substantial portion of the rubbery raw meat.

 Tartare of Australian Lamb Loin

The salad was a breeze of fresh air and warm citrus notes laden with orange, tomatoes and beets.  However, I wanted to taste a little more of that white cheese that lay hidden beneath the bitter salad leaves (purslane).

 Le Girolle Salad

What else it there to say about this next starter but perfection?  Mushrooms, ravioli, foie gras, oxtail jus……  Simply rich, earthy and tasty.

Ravioli of Foie Gras and Oxtail

I wasn't too pleased with the sorbet.  It looked and tasted as if it were a confused ice cream and sorbet all at once, and didn't seem to have that palate-cleansing effect.

Their best-seller, the Braised Lamb Shank, was good and couldn’t have been more French than how it tasted.  It was presented with the lamb jus poured by the attendant in a very careful manner.  The strong ubiquitous taste of aromatic spices infused the tender portions of the meat.  I found it a tad oily, though, and if it were to be so, I’d have much prefer it to be the slightly crunchy portions of my friend’s Confit of Lamb Shoulder.  The latter was truly a magnificent dish.

 Braised Lamb Shank

 Confit of Lamb Shoulder

 

I didn’t get to try all of the dishes that were ordered, but it would be criminal not to post them as they were truly visual works of art:

Compressed Korubuta Belly of Pork

 Pan Seared Snapper

Never to miss dessert, I opted for the custard-based  Pot de Crème.  It was anticlimactic, as its simple taste did not compare to the complexity of the savory dishes. 

 Pot de Crème

The other desserts, though were a sight for sore eyes, particularly the Caramelized Lemon Tart.  As with the entrees, I cannot leave these pictures out even if I didn’t get to taste or have an opinion of them:

 Caramelized Lemon Tart

 

Chocolate Truffle Tart

 complimentary truffle chocolate

All in all, La Girolle has great potential to be the go-to in fancy French cuisine.  Though it may break the bank (tasting menu - P3,000+, four courses - P2,000+, three courses - P1,750+; all served with amuse bouche, sorbet, coffee/tea), you see that no effort has been spared in preparing the dishes with passion and precision.  But don’t take my word for it.  Go try and see for yourself!

Menu. Click below to magnify.

LA GIROLLE
2/F, Blue Sapphire Bldg., 2nd Ave cor 30th St.,
Fort Bonifacio, Taguig
(02)478-4119
M, T, W, Th, F: 12:00 pm - 3:00 pm
M, T, W, Th, F, Sa: 7:00 pm - 12:00mn

CHEF'S TABLE

4.25 out of 5

Chef's Table Restaurant feels like his show ---- modern, but traditional; cozy but cutting-edge; Filipino, but world-class. Let me be say that I never discounted other establishments from being world-class. But Philippine cuisine has been so hard to to push as a legitimate form of world cuisine because of its closely-guarded (or closed-off) recipes and food presentation that leaves it unexplained to foreigners. This is why I'm so happy to see the sprouting of restaurants like "Abe," "Lorenzo's Way," "Fely J," "C2," "Mesa" and this one to show that Philippine cooking is a technical art and is comparable with the other leading cuisines.

The place is spacious, sleek and geometric. Yet, there are Philippine touches interwoven within its architecture, such as having native fiber walls. It is best described by the his architect firm, Buensalido Architects:

"The core idea is that of weaving. This act of intertwining was chosen because of its ubiquity in the Filipino culture as can be seen in different aspects of life – banigs, salakot, salakab, barong tagalog, vintas, and even the native bahag, just to name a few. This idea manifested in different levels of the design – in space, in views, in form, and in materials."

The kitchen is not just an open kitchen usually separated by glass. It is completely open with no dividers or walls, with the countertop dividing the cooking area and dining area. It is actually an ideal type of kitchen to showcase the cooking prowess of Chef Lim, who is used to cooking for the public and the media.

Before we ate, we started off with cocktails. Just like the food, these alcoholic mixes also have touches of Philippine inspiration in it. For instance, my drink, Ellen's Kiss (130 PhP) has the typical pineapple, gin and pomegranate juice found in tropical mixed drinks. However, it's laced with lambanog and lemongrass, adding that native twist. Unfortunately, I wasn't too fond of spicy hot and sweet taste simultaneously, and was a tad disappointed when they added chili to the already complicated concoction.

Ellen's Kiss (130 PhP)

Our appetizers followed: Crab Cakes (370 PhP) and Hot Rock Pusit (250 PhP). These dishes were winners and loved by all. An additional pusit was even ordered before continuing with our entrees. Interestingly enough, the crab cakes was served with sampaloc aioli. However, the sauce didn’t taste tart, and felt more like a creamy Japanese sesame dressing. Nevertheless, we sopped up all the bits and crumbs of the crab and cream. It was the perfect crabcake, bursting with juicy crab meat yet crunchy on the outside, the flavor enhanced by what tasted like panko breadcrumbs.

Crab Cakes (370 PhP)

The Hot Rock Pusit (250 PhP) was cooked between hot rocks, really! This beer-battered concoction bore the checkered rock marks that made the texture interesting and, thankfully, cooked to perfection! It was tender, tasty and the least bit gummy.

Hot Rock Pusit (250 PhP)

We might as well bring out all the bad news before raving about the rest of the entrees. The Pinaputok na Isda (460 PhP), Lato (150 PhP) and Banana Heart Carbonara (280 PhP) were the most boring of the lot. The Lapu-lapu still remained unseasoned even if steamed with lemongrass and topped with tomato concasse. The seaweed or “sea grapes” as the menu so loftily put, looked dramatic with colorful hues from the ripe red tomatoes and tiny pink shallots on top. The seaweed itself looked like tiny green gems, and were not ordinarily that small. However, the taste was unlike how it looked --- ordinary. Finally, the Banana Heart pasta was ho-hum. The banana heart was overwhelmed in the creamy pasta.

Pinaputok na Isda (460 PhP)

Lato (150 PhP)

Banana Heart Carbonara (280 PhP)

The dinner was more than redeemed with the rest of the dishes. The Corned Pork (300++ PhP) was a cup-shaped serving of the most tender pork strips on a bed of laing garnished with lechong kawali bits. I loved how spicy, creamy and intensely flavorful the laing was. And pork skin? Who wouldn’t eat that?! It was paired perfectly with tinapa rice.

Corned Pork (300++ PhP)

The Calamansi Tuyo Spaghetti (210 PhP) was bright and light, with citrus notes from the calamansi juice and tangy from the queso de bola. Tuyo oil and flakes were predictably mixed in. Though often tried and tested in modern Filipino restaurants, it was still well executed and delicious.

Calamansi Tuyo Spaghetti (210 PhP)

The Adobong Pusit Pasta (210 PhP) was a work of genius, and was even better than the tuyo pasta! The adobong pusit had a robust and meaty flavor. The pusit was perfectly stewed in squid ink and spices. I only wish it was paired with a sturdier pasta than angel hair.

Adobong Pusit Pasta (210 PhP)

Indeed, the piece de resistance was the Braised Liempo (350 ++ PhP). It was slowly braised in humba sauce. And was it ever so good! I have never seen liempo that juicy and tender in my life. I didn’t even need to use a knife, it would give with a slight shove of a fork. And the flavor was earthy and concentrated. I would come back just to eat this liempo again!

Braised Liempo (350 ++ PhP)

However, I wouldn’t have that opportunity to do so. Fortunately for the customers, Chef Lim is innovative enough to update and change his menus with seasonal ingredients. As of the moment, it has been replaced with equally tasty-sounding dishes like Chicken Jamon or Sirloin of Beef with sigarilyas.

After dining at Chef’s Table, I have very high hopes for the globalization of Filipino cuisine. It’s a breath of fresh air to have chefs who use our native ingredients proudly with such skill and technique. Restaurants like these help enlighten diners that our own dishes are comparable to those with fancy, difficult to pronounce names. Happy eating!

Menu. Click below to magnify.

Unit 106, The Inifinity Tower, 26th St.,

The Fort Global City Taguig City,

Metro Manila Philippines

(02) 399-1888

Su, M, T, W, Th, F, Sa: 6:00 pm - 10:00 pm

Su, M, T, W, Th, F, Sa: 11:00 am - 2:00 pm

AUBERGINE

My friend told me of this good restaurant in Fort that was connected with a cooking school. I immediately thought Aubergine and led him towards that direction, not knowing that he meant another place! He was too nice to change course, and told me that we should eat there instead, since I’ve been raving about it from here to there. I assured him that Aubergine’s an excellent dinner bet for his first time, and another awesome thing about it is that its kitchen closes at 10pm, later than your usual fine dining.

I don’t know what else there is to say about this, considering that I’ve worshipped this place since it opened and have written about it on occasion. We were quick to decide on what to eat, my friend choosing the Wagyu beef tri tip, while I chose the fish wrapped in bacon with tomato fondue and ravioli (both around 1,200+ PhP). Service was quick and faultless; we were only around 6 customers at that time. On a side note, I’ve noticed that the prices have gone up (The beef tri tip used to be below 1,000 PhP) and that the menu changes at a crawling pace. I guess they have every right to charge an extra premium for such a bustling business, but hopefully they could overhaul some of the dishes instead of change a few of the ingredients of the same order and call it a different thing.

The fish was full of intense and flavorful flavors coming from the rich saffron cream-based sauce, tomato fondue and bacon. I wanted to eat everything and sop up all the sauce with my ravioli, but I stopped myself since my friend didn’t eat his vegetables nor the foie gras. However, I voluntarily didn’t finish my amuse bouche since I found the Brie mousse too sour. Not even the cherry sauce could save it. Below are pictures of our meal.

Sadly, we didn’t have free macaroons or chocolate truffles to close off our meal like we used to. But nevertheless, I still love this place, and would recommend this restaurant to anyone for a truly fine dining experience.

AUBERGINE
beside HSBC, across S&R
32nd and 5th Building
5th Avenue cor. 32nd Street
Fort Bonifacio 1634 Taguig
Philippines
(02) 856-9888
Su, M, T, W, Th, F, Sa: 11:00 am - 2:00 pm
Su, Su, M, T, W, Th, F, Sa: 6:00 pm - 11:00 pm

*Be sure to reserve before dining.

UPDATE

Aubergine 4.8 - 5 stars

I need not describe Aubergine yet again because of my last review on it, which was already quite exhaustive (to read/reread the previous Aubergine entry, click here). Needless to say, in my next visits here (three, to be in fact), it has remained consistent in providing excellent meals and service. Although there may be others who disagree, I prefer to stick to visits I personally experienced (which, fortunately for me, have been all good). Of course, everyone is free to voice out their own opinions, and I would gladly message any replies that would need my response.

I'll only talk of my most recent visit, because this was the only time I brought out a camera, and I still remember the taste quite vividly. In the next resto reviews to come, I may be inaccurate with the details because the restos waiting to be reviewed have been sitting on a backburner due to the heavy load of my "day job." If only I could do this for a living, I'd be in foodie heaven! *wishful thinking* But enough of my rambling, and back to Aubergine.

When my friend, Anna, and I went to the resto on a Saturday night, the place was packed. I forgot to reserve, which is why we got the bar tables near the chef's window. Even if we were on high chairs and tables, we didn't mind since it wasn't so uncomfortable, plus we got an unobstructed view of the kitchen where you can see the ISCAHM people prepare your food in front of you. (see pic to the upper left)

The complimentary bread and creamed butter was the same as before, as they served it with their signature mascarpone cheese and eggplant spread (that looked like pate, but tasted way better). The bread was kind of tough, though.

Our amuse bouche (the chef's gustatory calling card) for that evening was a breaded fried vegetable ball. Even if it sounded strange, your misgivings would be dispelled when you eat that tiny morsel. I wasn't really sure what vegetable it was, but the flavors were so intense, and I loved scooping it up from its bed of diced cucumber with mint and yogurt, dotted with tomato coulis.

The menu has been modified somewhat, and I guess some of the prices have also gone up because they can afford to do so at this time. The favorites have stayed on the menu, starting with the duck confit (760 now 850 PhP), the Wagyu beef tri tip (980 now 1,100 PhP), the Chilean sea bass (980 now 1,100 PhP) and the baked pesto and horseradish encrusted lapu-lapu (660 now 720 PhP). They've replaced the grilled tuna steak nicoise with coriander and ginger flavored tuna steak, the gindara with lobster tail and fried scallops and the over-roasted chicken with US Cornish game hen, to name a few. Since I've tried all of the regulars but the confit, I chose that dish, while my friend Anna picked the US Cornish game hen.

The food took awhile, and the staff were quick to apologize for its lateness due to the heavy crowd of customers. It's a good thing we weren't ravenous, and kept up our heavy banter of conversation since I haven't met up with her since her side trip to France.

We weren't disappointed with the wait, as our food came to with a grand flourish. The presentation took our breath away, and I have always marveled at their intricate presentation. Anna's US Cornish game hen two ways (690 PhP) is an oven roasted leg stuffed with mushrooms and foie gras and grilled breast served on sauteed spinach, rosemary flavored potato gratin and Grand Marnier jus. I didn't get to taste her chicken, though she was raving about its flavor, being cooked two different ways. I did get to try her gratin, which was flavored in rosemary, and gave that wonderful je ne sais quoi, the delicate aftertaste of the herb lingering in the back of your tongue past the cream, cheese and potatoes. It went well with everything, even dipped in froth and the Grand Marnier jus, blending acid and starch in a merry mix of savory flavors.

US Cornish game hen two ways (690 PhP)

My French Duck Confit (850 PhP) was served with creamed brussel sprouts and parsley marbled potatoes. Confit is a cooking method that renders the duck in its own fat (considering that duck is pretty fatty anyways), and they cooked the duck to perfection. The skin was even and crispy, and the meat was so succulent, that I couldn't stop eating. The food even made me stop talking, which is quite a feat for a chatterbox like me. I also loved the brussel sprouts, and how it didn't taste bitter as I normally expect it to be....but hey, it was creamed, so you can mask a lot of unwanted flavors that way, I guess. However, I found the potatoes too sparse, as well as the duck's own jus, with the cream overpowering the rest of the flavors. They also seem to decorate most of their dishes with the same technique to the foam, which may be novel in some but not all the dishes.

French Duck Confit (850 PhP)

Even with that critique, I loved my food, and it won't stop me from going back here again when they have a menu overhaul. The service was top-notch, and I was even embarrassed that Chef Schallenberg asked on how our food was during two "extenuating" circumstances --- one, I was mid-conversation with a client on the phone, and the next I was chewing on a mouthful of duck! I had to garble out a "delicious" and really, it wasn't just lip service.

complimentary pralines

click to magnify MENU. Degustacion to the right.

AUBERGINE
beside HSBC, across S&R
32nd and 5th Building
5th Avenue cor. 32nd Street
Fort Bonifacio 1634 Taguig
Philippines
(02) 856-9888
Su, M, T, W, Th, F, Sa: 11:00 am - 2:00 pm
Su, Su, M, T, W, Th, F, Sa: 6:00 pm - 11:00 pm

*Be sure to reserve before dining.

UPDATES

Chelsea 3.75 Cuillere 3.5

I already wrote on Chelsea and Cuillere...but I've eaten there several times again, that I just couldn't resist whipping out my camera and taking pictures of the other dishes that I've ordered. I won't describe the restos any further (just check the links provided above), but I will give some comments on the dishes. So far, Cuilliere will have to remain at 3.5 stars, while Chelsea will go up from 3 stars to 3.75 stars. The latter restaurant has gotten accustomed to its dishes, and is able to execute them well consistently. They have also expanded their menu to include separate sections for pizzas, pastas, cheeses, sandwiches and meats (ribs, chops & steaks). On the other hand, Cuillere has stayed the same. At least it hasn't gotten worse, either.

On CHELSEA:

The Chelsea 100% Pure Angus Beef Burger
P350.00
Beer battered Onion Rings/ BBQ Sauce/ Ginger-Lemon Mayonaise

It was a really good burger!!! The beer-battered onion rings topped the burger, and they were generous to include another side of thick-cut wedge fries. The meat was rich, and juicy and looked so appetizing with both sauces, jumbo tomato slice and onion rings. Orkun ordered this, and though I always chastised him for ordering dishes that are too "safe" (as a foreigner, he never tried venturing out into the more exotic dishes), these are one of the few "safe" dishes I didn't mind him ordering. I even finished off his fries, dipping it it in the yummy tangy mayo. The prie isn't so bad either for its size.

Pan Roasted Gourmet Sausages

P495.00

Bacon Soaked Sauerkraut/ Mashed Potatoes/ Creamy Peppercorn Sauce

This is Pao's (mika's boyfriend's) favorite dish, and I felt bad he ordered it with all of us there. Being the nice guy that he is, he shared it openly with all of us. Being the "walang-hiya" (shameless) people that we were, we just chomped down the pieces of meat down happily. This is also a great dish! There were 4 different kinds of sausage. I'd love to tell you what they were, but this pic's real old, my apologies. How can you go wrong with sausages and cream? It even had spices such as chopped parsley, different-colored peppercorns and salsa in it. The sausages also came from their very own deli, so you know that the quality is fresh. And the sauerkraut? Yes, fried in bacon drippings. Again, how can you go wrong?

Slow Cooked Norwegian Salmon

P350.00

Salsa Verde/ Classic Mashed Potatoes/ Toasted Pinenuts

Mika ordered this for herself, and this is one of the dishes that has stayed on the menu even with their menu overhaul/expansion. This is what I said about it before:

My other friend, Moe, had the Slow Cooked Norwegian Salmon (350 PhP). It was served on a dark Japanese-inspired plate, with salsa verde, roasted tomato rice cake, toasted pine nuts and blanched asparagus spears. The steamed fish looked kind of bland, and Moe said it was just okay. He agreed with my comment on it looking like it tasted “healthy” (Oh no! Spa food :S) . The salsa verde reminded me of pesto, because that was what was usually paired with pine nuts, though I never got to taste his dish because I was too full. I’ll just assume that he liked this dish enough to not leave a crumb on the plate. But still, Chelsea reminds me of a cooking school where they have all the freshest resources at their disposal, but then the complicated cooking techniques were somehow a bit off, as if we’ve got the end result of the culinary students, and not the chefs.

This time, the salmon tasted better! It still tasted healthy, but looked more appetizing. They kept the salsa verde as a siding, and were more generous with the portions. It's not in the picture, but the vegetables were slowly roasted and taste even great by itself (and reminded me of a ratatouille). The salmon's blandness (because it was steamed) was spiced up with a pesto-based sauce, toasted pinenuts and a circular drizzle of balsamic vinegar reduction and olive oil. It tasted good on its own, but when you combine it with the salsa verde, it felt like it was brought to life. And the price hasn't changed after two years!

Jalapeño Cheddar and Emmenthal Cheese Fondue
P395.00
Crispy Tortillas / Bread/ Potatoes/ Market Vegetables

Myta ordered this for the group. She says it's one of her faves, as well. It certainly isn't the famed fondue of Old Swiss Inn spiked with kirsch, but it's actually a pretty good variant of the fondue. It had more items to dip with, with me loving the marbled potatoes and cherry tomatoes. The jalapeno cheddar gave the fondue a little kick, and for 395, it's way cheaper that Old Swiss's 700 a piece Waatlander.

Chelsea Market and Cafe
Serendra Piazza Ground Level McKinley Parkway, Fort Bonifacio
Taguig City, Metro Manila
909-7011
Su, M, T, W, Th, F, Sa: 9:00 am - 10:00 pm


On CUILLERE:

Chorizo Arrabiata
P295.00
Angel hair pasta in chorizo arrabiata sauce

Anya made me taste this and its simplicity is what made it delicious. I also love the fresh shaved parmesan on top. I wish though that there were more chorizo than tomato chunks.

Here are the pictures of what my other friends ordered. Sorry I didn't get to check it on the menu, but one is lamb on skewers, while the other one is a stuffed chicken leg. I won't comment on these because I didn't get to taste them.

What I did order, though was the Filet de Bœuf, Sauce Fromage Bleu (Tenderloin Steak with Blue Cheese Sauce, P545 - not in the picture). I ordered this because this is what my cousin got the last time I blogged about it, and I was raving about it. This time I won't rave about it so much anymore. It was good, but not spectacular. The meat was hard to cut through, and the artichoke pieces were missing with the spinach siding. The steak lacked that robust flavor associated with quality cuts of meat, and the blue cheese dressing was actually a way to mask what it lacked. Though I did like the rice pilaf that I chose as a side (it's either that or mashed potatoes).

Cuillere
Serendra Bonifacio High Street
The Fort Taguig City, Metro Manila
(02) 856-3325

RESTAURANT 101

4.5 out of 5 stars

quotations lifted off http://www.enderuncolleges.com/our_campus.asp

"Enderun is a college that offers a full range of bachelor's degree and non-degree courses in the fields of hotel and restaurant management and culinary arts. Enderun's mission is to prepare its students for leadership positions in this dynamic global industry, not only by providing them with unrivalled professional, and management training, but by grounding them in the humanities, social sciences, arts, and practical physical sciences.

This culinary school houses not only "state-of-the art learning technologies-including cutting-edge audiovisual equipment and wireless networking in classrooms and demonstration labs" but also a culinary arts restaurant that is open to the public for dining reservations. It is called Restaurant 101, "where delectable meals are prepared by students, providing a venue for hands-on learning in a real-life setting."

*************

There are a lot of deli-restos, restos turned boho-chic, restos in tagaytay or restos-cum-winery; but there are only a few known culinary school with a restaurant where they train their students in it. The first one I remember would be the tea house in UP Home Ec. There's also this new one of La Salle called "Solomon House." But the best and downright most impressive of them all in its class (semi-fine dining) would be Restaurant 101 in Enderun (for fine dining, Aubergine); and for the following reasons:

1) SERVICE IS IMPECCABLE - the students are manning most of the positions in this establishment from waiters, to the chefs, back to the register. Though they may not be professionals yet, their earnestness and commitment to perform excellently (under pain of a good grade, perhaps? :) make an eating experience here unforgettable.

2) THE KITCHEN IS BEAUTIFUL - If you have a kitchen that looks like this, you should expect delicious-tasting food to come out of there. Anything less than that is an insult to the facility.

Open Kitchen
found in the hallway before entering the restaurant

3) THE AMBIENCE - elegant and private. The blue lights and high benches add a dramatic touch, yet you still feel very comfortable.

4) THE FOOD - Here were the dishes that we ordered, along with the freebies:

Freebies: One of the times I went here, they served white and whole wheat buns with creamed butter. I love how restaurants are thoughtful enough to cream butter in a soft paste, making it more spreadable and the taste more rounded and subdued.

At another time, they had small kaiser buns with regular butter. The bread was really tough and hard enough to bounce off a wall. Unfortunately, I didn't like this as much the second time around.

I often order Kiwi Juice in UCC because I like the bright neon green color (probably from food coloring) and its very fluid texture. This shake is quite the opposite, being very chunky and naturally colored. I was surprised how I actually liked it, and how filling it was... and look at the awesome glass shape!

The Cream of Butternaut Squash with cinnamon croûtons and BBQ chicken (90 PhP) was probably everyone's favorite order. Everyone loved to eat it in different ways, some dunking the chicken in te soup, eating it separately or dipping it in. The tangy taste of the bbq complemented the mild taste of the squash perfectly.

The Gratinated French Onion Soup with Beaufort cheese croutons (90 PhP) was just okay, according to my friend, Kate. To gratinate would be to cook in a sauce until the sauce is absorbed and a crisp surface forms. As can be seen from the picture, it almost looks like a crispy surface, and Beaufort Cheese, a French hard cheese similar to Swiss Gruyere, formed the rectangular center of the bowl. Even with all this work, she still liked the same soup in Katre the most. This comes to an average second.

The Baked Gnocchi Florentine (220 PhP) [pronounced NEEYOEKEE] was divine. I myself make gnocchi at home. I make mine with mashed potato and flour, then drench it with pesto sauce, some marinara and pine nuts. These dumplings are made with spinach, hence its green color, accompanied with gorgonzola sauce. You feel like it's a sin when you eat this. It's so rich and creamy, and tastes like pure cheese in every bite. I'm a cheese-lover, so I found it quite lovely.

When I saw the Penne Al la Bascaiola (250 PhP), I immediately got it, being a mushroom junkie myself. This one was made of wild mushrooms, parma ham and mascarpone cheese. It tasted a little too much like the gnocchi, though, and seemed superfluous next to the other entrees. Some of the girls didn't like it because it was too rich. The sauce was a little bit lumpy, and should have had more liquid to thin it down. I personally didn't mind that. But what i did mind was the parma ham. It had a weird taste, like it was not used for awhile. But I did like the mushrooms. I think you can never go wrong with mushrooms. Isn't the right way to spell mushrooms in Italian though "boscaiola" and not "bascaiola?"

The Smoked Duck (380 PhP) that I ordered is apparently a popular mainstay according to our student waiter, which is why I chose it. It had a cranberry and peppercorn sauce, so it was almost a combination of sweet and spicy. Fortunately, the cranberries weren't too sweet, nor did I gag and spit out the peppercorns when I bit into them. The latter had a great mildly spiced flavor, and the pepper aftertaste lasted even after you finished eating the peppers themselves. The duck did not taste like your ordinary duck since it was completely smoked. Rather than being brownish and meaty, it was rubbery and pink, and you can taste the smokiness althroughout the meat. The way they treated the duck was the most appropriate way of pairing it with this unique sauce. I found it delicious and creative, but it's not something you'll order over and over again.

The Panfried Cinzano Scallops and Prawns (450 PhP) were really delicious. I wasn't sure what Cinzano was, so I checked it out, and it said in Wikipedia that it's an Italian brand of Vermouth. I just remember vermouth being used on martini. Anyway, it had fresh tomato tarragon salsa and edameme mash. Edameme is a japanese bean, and when they turned it to mash, it almost tasted like a vegetable mashed potato. Apart from it being flavorful, with the wine sauce and vegetables combined, it was still really healthy. Even without any starch, this was still filling. I'd order this again if I had the chance.

The Lengua Estofado (320 PhP) was just okay, according to Kate. It's basically braised ox tongue with olives, pearl onions and mushrooms. They really make it a point to steer away from the typical viand and starch. This is because they don't tell you that all entrees can come with a variety of sidings, as written i the menu. So if you don't tell them, they don't serve it.

Ijin got the Garlic Steam Tofu and Seabass Fillet (450 PhP). It was served with rice pilaf. It had bok choi in it and light brown watery sauce. I didn't get to taste it, but he didn't seem blown away with it either, so I guess it's also just alright. It looks awfully healthy.

Bern and Pao got the BBQ Hoisin Baby Back Rib [sic] (350 PhP) with yellow rice and grilled corn on the cob. Nothing spectacular, but enough to lick the bone clean. I was never personally fond of putting hoisin on ribs, preferring it on one thing alone: fried duck. I can't get the salty-sweet thing anyway. At least when it was with something like peking duck, the duck's taste without the hoisin is bland; hence it really needed the hoisin.

I think the winner among all the entrees were Nix's and Jen's Salmon in a Pouch (420 PhP). It was baked with baby potatoes, porcini, roast peppers, truffle oil, herbs and caper sauce. I need not even describe how scrumptious this meal look and tasted. The pictures speak for themselves! Also, once Nix and Jen opened their pouches, you could smell the truffle oil wafting around the area. MMMMM-MMM!!!

The Aluminum Pouch

The Salmon Inside

Among the desserts, the Dark Chocolate Cream was the most delicious, since the Walnut Tort was a little too sweet, and the Panna Cotta a little too meager.

Dark Chocolate Cream with Raspberry Coulis

Walnut Torte

Panna Cotta

Also, this resto has a good selection of wines. Woody got the group a bottle of Aussi Wallace, and a Romanian White. both were very good, and even when we were done eating, was still a great way to cap off our meal.

5) THE PRICE THAT CAN'T BE BEAT --- soup for 90 pesos, salmon for nearly 400? Considering its a refined establishment, the prices are very, very reasonable. I guess it's because the resto also benefits its students: we get great food, they gain invaluable resto management.

Oh, they also change their menus every semester with the new influx of students. Right when we ate here, they were going to revamp their menu within the week, probably just keeping the favorites and best-selling dishes.

One very apparent downside would be reserving this place. Sometimes, no one attends the phone, or the school transfers your call to the wrong department. This is why reserving this place can either take one call, or sometimes the entire day at different hours whenever the school's empty or too busy. Restaurant 101 badly needs a direct line instead of having to go though the school trunk line.

Nonetheless, eating here is a fun dining experience. Among the restos in Ortigas, you're missing a gastronomic experience if you haven't tried Restaurant 101 yet!


menu. appetizer, soup, salad, sandwich. pastas. entrees.

wine list.












Restaurant 101, Pasig
2/F Wynsum Corporate Plaza, 22 F. Ortigas Jr. Road, Ortigas Center
Pasig City, Metro Manila
(02) 638-5555

has now transferred to:

11oo Campus Avenue, McKinley Hill
Fort Bonifacio
(02) 856-5000 loc 101
Su, M, T, W, Th, F, Sa: 11:30 am - 2:00 pm
Su, M, T, W, Th, F, Sa: 5:30 pm - 10:00 pm