Archive for January, 2010

January 31st, 2010

Go Greek! – its about darn time

Finally, something really interesting in the Glorietta food court. Usually when I think of Food Court food, it’s usually been sitting there for quite a while, it’s super oily, it’s been recycled over and over, the sauces are totally watered down, and you just won’t be able to get the same kind of veggies as you would in a restaurant. I couldn’t have been more wrong in this trip to Glorietta. Last Saturday, I discovered the wonderful Go Greek stall, which reminds me a whole lot of a toned down version of Cyma (i wonder if this is another undertaking of Robby Goco). Prices are low, they’ve got these amazing platters made out of salad, a kebab or gyro, potatoes or rice for less than P200. What an absolute deal. This kind of reminds me of a trip to europe, where you realize that all the cheap food are these things that are called “DONER” which is simply a gyro…was wondering how wonderful it would be for us to have that cheap food culture of “DONER” here in our country.

For the side salads, they were, fresh crisp and cool…with a helping of cheese on top. The dressing was light, but you could add a bit more at the condiments area by the cashier.

The Go Greek Stall.jpeg

I went for the potatoes instead of the rice. The skin on potatoes were cooked in olive oil, some herbs and sprinkled with cheese on top. Nice salting.

I didn’t mind the chicken gyro much since the first bite i had seemed to have more fat and skin than usual. I was waiting for my chicken kebab which was slowly being grilled in their kitchen. After about 10-15 minutes, I had my platter. The sauce choices are also nice there were a few kinds: garlic, yogurt, hot sauce, honey mustard, a vinaigrette with lotsa gums.

Sauces.jpeg

The chicken kebab was a fair amount, with an onion and tomato sliced in two and alternated with a few chunks of chicken. Marinate and salting was very good, when you close your eyes, you actually don’t expect something like this in a food court.

Chicken Kebab platter.jpeg

Overall I just had to write about it since it’s probably the freshest thing that hit the Glorietta food court. I’m probably going to be eating here almost every time I visit this area. :)

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January 17th, 2010

Great Surprise – Frozen And Stuffed Seafood Balls

Being a regular at SM hypermarket, I decided to check out their new branch in south super highway. This place was way smaller than the hypermarket in pasig but I still hoped I would find sone good stuff despite the size.

The nice thing about hypermarket is that they have these frozen goods that are sold by weight. For now they have various froZen potatoes and various kinds of seafood balls. My brother and I are loyal followers of the “shiitake ball” which is basically a fish ball with chopped shiitake mushrooms inside. When I took a look at the seafood ball section there were new things that caught my eye. So I went home and fried them and delighted at my new found party snacks(which we deep fried till golden brown) :

Crab Roe Ball – this one resembles a large kiss chocolate, only it’s white and has specs of vegetables on it. This “ball” when sliced has an orange center that looks like a neon version of crab roe. When you taste the center, it’s a lot like fish eggs and scrambled egg only this one has that crabstick flavor, slightly smokey with a sharper seafood essence.

Sea Urchin Ball – this beautiful ball resembled a farley’s peppermint candy only the red stripes are yellow. This large ball resembles a colorful hockey puck. When sliced, the insides look like a bright yellow sea urchin, but it has the texture of fish eggs (it’s like scrambled eggs with fish eggs mixed together). I don’t think it really tasted like sea urchin though the creaminess was there. But this ones’ still a winner simply because it has such an interesting stuffing and still a whole lot of meat.

Fish Cheese Ball – this is basically a fishball with cheese inside. And yes real cheese (no white sauce or a cheesy white sauce). When sliced, the cheese flowed beautifully like mozzarella, but had the sharpness of harder cheeses. Such an odd combination but this one is guaranteed to be interesting and delicious.

These are perfect for those impromptu gatherings where beer is involved or even kids would enjoy this becAuse it has that interesting stuffing inside.At about P38 per 100 grams, it’s very easy to cook. I think snacks like these would be a simple conversation piece for those who enjoy food.

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January 8th, 2010

Fresh ingredients and excellent execution at Biscotti

inside

Biscotti is the Four Seasons Hotel’s Italian outlet.When you enter, it’s like being in one of these modern tapas bars in Barcelona, where everyone must seriously be a bunch of connoisseurs. Dark wood, dim lights, stainless steel open kitchen. I quickly walked to the counter to admire the shining kitchen, where the chef, was just about to give his final orders for tonight’s meal.

open kitchen

Our host was Ms. Annie, a Filipino who settled in Thailand. She is now one of the PR heads of the Four Seasons (yes, she is proudly Filipino!), she proudly introduced the chef Danillo Aiassa, who was all smiles ready to give us a good meal. Ms. Annie told us that when they took the new chef in, he couldn’t speak a word of English or Thai, so he needed to take lessons. He’s the type who goes around tables, says hello to guests when he’s not so busy in his kitchen. It was a night of lots of laughs and good food on the table. But of course, I would only talk about the food ;)

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