2012 best holiday food-to-go
More News from Vangie Baga-Reyes
No to the maddening Christmas rush. Yes to fab food orders!
Enjoy preparing and serving your holiday dinner while leaving the cooking and everything else in the hands of the kitchen experts. With these holiday food-to-go dishes, you’ll surely have a grand, stress-free Christmas.
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Smoked Salmon and Caviar
What: Salmon and caviar are a classic holiday duo. They’re smooth in taste, rich in flavor and quite filling when eaten with Melba toast. This duo is elegantly packaged in a transparent canister, and so make for ideal gifts, too.
The Yuletide Pork Crown Roast, meanwhile, is Bizu’s festive circlet of tasty chops that comes with a hearty stuffing of apples, chestnuts, quezo de bola and sausages. The roast pork, brined for two days, is soft and tender.
Price: Salmon Caviar with Melba toast, P1,800, good for four to six persons; Pork Crown Roast, P5,800, 14 pieces of ribs, good for 15-20 persons. Order three days in advance. For pick-up and delivery for a fee.
Maker: Bizu Patisserie (chef Alexander Lichaytoo Tanco)
Where: Greenbelt 2, Makati, tel. 7572498; 3/L, Glorietta 4, Makati, tel. 7572086; The Promenade, Greenhills, San Juan, tel. 7242498; St. Luke’s Global City, G/L, Concession Area, Taguig, tel. 7897700; St. Luke’s Lobby Café, St. Luke’s Medical Center, Taguig, tel. 4083892; Alabang Town Center, Muntinlupa, tel. 8092498; Private Caterer, Chino Roces Ave., Makati, tel. 8126451; One Rockwell, G/L, Rockwell Drive, Makati, tel. 4787755; www.bizupatisserie.com
What: Nothing spells out Christmas than a succulent ham spread. This duck ham, available for a limited period of time or till supply lasts, offers flavorful and tender meat, with the sweetish salty fat deliciously melting in your mouth. The Chinese-style leg ham, on the other hand, has a firm but juicy texture. The holiday hams come with a sweet and gooey special glaze.
Price: Duck Ham (for limited period only), P600/kg (available in 1 kg and up); Leg Ham Chinese-style, P800/kg (available in 3 kg and up); Christmas Ham Chinese-style, P600/kg (available in 1 kg and up). Order two days in advance. For pick-up and delivery, depending on the location.
Maker: Josie Sioson of Jolly Boy Best Foods Corporation
Where: No. 87 Kanlaon St., Sta. Mesa Heights, QC; tel. 7402024, 4140109, 5144448, 4049621 and 4049616.
The Sunday Rib Roast
What: How to amp up the Christmas feasting? Add this USDA-choice bone-in rib-eye roast to your menu. Ideal for large groups, this stunning roast has wonderful marbling. The savory steak comes with your own choice of sauces (truffle oil-garlic-chili or chili-rosemary-garlic-lemon), but the meat is delicious enough to eat on its own. According to chef Miguel Gianan, the rib-eye is first grilled, then oven-roasted. Cooking takes around two-and-a-half hours.
Price: P265/100 g or approximately P8,480/3.2 kg, good for eight to 10 persons. For pick-up only. Order two days in advance.
Maker: Bistecca (Lito Caballero)
Where: 122 Joya, Rockwell, Makati; tel. 4035231, 0906-4862650, 0918-5621082; www.bistecca122.com
Salt and Pepper Crab
What: The fatty crab is seasoned with salt, pepper and five-spice, deep-fried and tossed in red-green bell pepper. The flesh that comes out is sweet and firm. The crabs are cooked fresh with just the right amount of saltiness and buttery taste.
Price: Salt and Pepper Crab, P165/100 g; Prawns, P395 (250 g). For pick-up only.
Maker: Komrad Restaurant
Where: 2/F, Il Terrazzo Mall, Tomas Morato, QC; tel. 8619746; and 2/F, Veranda, Eastwood Mall, Eastwood City, Libis, QC; tel. 9213440
What: This is a unique and easy way to add zing to the holiday hors d’oeuvre table—a barbecued pica pica treat consisting of skewered chicken, beef, bacon asparagus, gyu asparamaki and veggies glazed with teriyaki sauce. Very light on the tummy, with the meat simply marinated in salt and pepper.
Price: P575/order, 12 pieces, good for 4-6 persons. For pick-up only. Available daily.
Maker: Kimpura Restaurant
Where: 4/L, Greenbelt 5, Ayala Center, Makati City (tel. 6216791/92); Unimart Bldg., Greenhills Shopping Center, Ortigas Ave., San Juan (tel. 7218816 and 7218869); 3/L, TriNoma Park, QC (tel. 9010813)
Turkey To Go
What: This whole roasted turkey has a rustic, smoky flavor, plus it looks colorful with all the stuffing and sauces served on the side for that extra-festive presentation. It comes with cranberry sauce, corn bread stuffing, sautéed Brussels sprouts with bacon, mashed potato, potato salad, apple pie, pumpkin pie and a garden salad. Whew!
Price: P7,500. For pick-up only. Order two days in advance. Turkey To Go can be collected at Java+ counter at the ground level of Marriott Hotel Manila.
Maker: Marriot Hotel Manila
Where: 10 Newport Blvd., Newport City Complex, Pasay; tel. 9889990; fax 9889946; www.marriott.com/mnlap
Tapadera with Roasted Tomatoes and Baby Green Beans
What: Surprise your guests’ taste buds with these tender and juicy beef slices paired with tomatoes, beans and buttery mashed potatoes. Vargas Kitchen is not only popular for its sweet treats (home of the famous butter cake) but also for its homemade savory dishes. It has uniquely Ilonggo-Spanish family-style dishes from the kitchen of Carmen S. Vargas. Food orders are still made at the ancestral home in 49 Pili Avenue, Forbes Park.
Also try: Lengua with Creamy Mushroom Sauce, cooked in cream and butter and loaded with mushrooms.
Maker: Vargas Kitchen
Price: Tapadera, P2,700/whole order; P2,200/half order, serves five to eight persons; Lengua, P2,550/whole order, P1,280/half order, good for five to eight persons. For pick-up and delivery for a fee. Call three days in advance.
Where: Vargas Kitchen (Inez Vargas Javellana), Rustan’s Supermarket Makati, Rustan’s Supemarket Powerplant Mall-Rockwell, South Supermarket Filinvest Alabang, Salcedo Saturday Market; tel. 8107529, 8178483, 8466529. For other deliveries, call tel. 2121212.
What: Indulge in Sea Salt Caramel Chocolate Decadence—silky smooth sea salt caramel covered with chocolate fudge and topped with candy cane. Also, the French Macarons come in endless flavors: ube, calamansi, raspberry, pistachio, vanilla bean, coffee, chocolate truffle, blueberry, caramel, mango, strawberry, to name some. The newly introduced Bronco is brownie and cookie in one. It’s even better than brownies with the cookie dough in the middle.
Price: Chocolate Decadence, P995/whole 10×10, P125/slice; French Macarons, P30/piece, P35/with Christmas topping, P175/seven piece-box; Bronco, P55/piece, P565/dozen; Butter cookies, P60/piece. For pick-up only.
Maker: Forget Me Not Specialty Cakes by Pixie Sevilla-Santos
Where: 928 Arnaiz Ave., Makati; tel. 8695333 and 0917-5226010. Store hours: weekdays, 8 a.m.-8 p.m.; weekends, 9:30 a.m.-8 p.m.
Roast Suckling Pig
What: This suckling pig has succulent meat and crunchy skin, with perfectly golden brown hues. The insides are stuffed with lemongrass, garlic, onions, peppercorns and lots of fresh herbs and spices. The juicy meat is ideally dunked in liver sauce. The thin, crispy skin is easy to tear off and readily cracks when you bite into it.
Another welcome accompaniment to the holiday meal is the Smoked Salmon Caviar Pie, layers of chopped smoked salmon with cream cheese, topped with a thick layer of caviar and served with crostini.
Price: Suckling Pig, P1,000/kilo; Smoked Salmon Caviar Pie, P750/2-inch pie, P1,500/3-inch pieand P3,000/6-inch pie
For pick-up only. Call three days in advance for suckling pig; a day in advance for caviar pie.
Maker: Chef Jessie Rockwell Club (Jessie Sincioco)
Where: G/L, Amorsolo Square, Amorsolo Drive, Rockwell Center, Makati, tel. 8906543, 8907630 and 4502996; Top of the Citi by Chef Jessie, 34/F, Citi Bank Tower, Paseo de Roxas, Makati, tel. 7505810/11, www.chefjessie.com
Italian Sausage Primavera Lasagna
What: Be extra festive with this lovely lasagna. Four layers of freshly baked pasta sheets brimming with homemade sausage plus veggies (broccoli, carrots, bell pepper etc.), stuffed with meat and and topped with gruyere cheese.
There’s also Baked Bolognese, with a mix of beef and sausage and topped with mozzarella and cheddar cheeses.
Price: Italian Sausage Primavera Lasagna, P1,250, good for six to eight persons; Baked Bolognese, P1,100 good for six to eight persons. For pick-up only. Order a day in advance.
Maker: Bistro Ravioli (chef Raymond Pilarta and Princess Pilarta)
Where: 2/F, Glorietta 3, Ayala Center, tel. 0922-8878379; G/L, North Arcade, SM Mall of Asia, Pasay City, tel. 8040577 and 0922-8533377; and 2/F, Midtown Wing, Robinsons Place Ermita, Manila, tel. 0922-8309869; soon in March 2013, G/F, Alphaland Makati Place Ayala Avenue, Makati
What: This galantina is like no other, loaded as it is with flavorful ingredients like eggs, smoked bacon, quezo de bola, chorizo, ham, chicken, capers, raisins, olives and many more. The dish also stands out with the addition of bacon strips for covering, which enhances the meat’s richness, color and body.
Another addition to your holiday table: Crispy Pata with Kare-Kare sauce. The crispy meat goes well with the thick kare-kare sauce and homemade Kapampangan bagoong.
Price: Chicken Galantina, P1,500/ whole (takeout), P295/slice (dine in); Crispy Pata with Kare-Kare sauce, P650/order. For pick-up only. Order a day in advance.
Maker: Villa Cafe (chef Sau del Rosario)
Where: 7427 Glory Bldg., Yakal Street, San Antonio Village, Makati; tel. 4782659 and 0917-5560917; www.villacafe.biz
Pollo À la Brasa
What: A spice-laden roasted Peruvian chicken that’s new in Manila and is similar to New York City’s best-selling Peruvian roasted chicken. The dish is marinated in various herbs and spices and roasted to juicy perfection. Crispy and juicy, it has a rustic flavor that blends well with the creamy, mint-y sauce.
Owner Carol Kohtiao ran a Filipino restaurant in midtown Manhattan for five years before relocating to Manila. Also try her Chicharones de Pollo, fried chicken chunks with special garlic dipping sauce; and Chino-Latino Wings, crispy (double-fried) chicken wings with sweet and spicy glaze.
Maker: Carol Kohtiao
Price: Pollo à la Brasa, P258; Chicharones de Pollo, P158/regular serves two, P299/large serves 4; Chino-Latino Wings, P158/six pieces, P299/12 pieces. Promo: Three orders of any of these chicken dishes get free green recycled bag.
Where: Señor Pio La Casa del Pollo, 123 Panay Ave., Quezon City. Delivery hotline: 7098228. It also has outlet in Tandang Sora, Quezon City , and soon in Katipunan.
Pescado with Salsa Verde
What: Great for large groups are these Filipino dishes: Pescado with Salsa Verde, cream dory with spinach cream sauce and mashed potato; Pork Belly Lechon, crispy pork meat dipped in liver pate sauce; and Paella Valenciana, complete with clam, mussels, veggies and chorizo.
Price: For each single serving: Pescado with Salsa Verde, P345; Paella Valenciana, P225; Pork Belly Lechon, P350; Spreads (complete with bread) Tinapa Mouse, P355, Choritos Pate, P355. For pick up only. Order a day in advance.
Maker: Casa Roces
Where: 1153 JP Laurel cor. Aguado Sts., San Miguel, Manila; tel. 7355896 and 4881929. Visit ww.casaroces.com.
Lotus Seafood Rice topped with Garlic Peking Garden Crab
What: Scallops, shrimps, fish, asparagus and dried lotus imported from China lend a flavorful burst to this filling holiday dish. The dried lotus lends the steamed rice an aromatic flavor, along with the savory seafood and sweet crab. It’s a complete meal package per order.
Price: P1,700/kg, good for 5-6 people; P3,400/2 kg, lauriat, good for 10-12 people. Available daily. For pick-up only.
Maker: Peking Garden
Where: 4/L, Greenbelt 5, Ayala Center, Makati, tel. 7290719 and 7290820; 3/L, Trinoma Park, QC, tel. 9010502/07 and 9010531.
What: An ideal holiday dish, peppered with shrimps, chorizo, fish, etc., with the secret herbs and spices heightening the flavors of seafood and rice. La Cocina de Tita Moning is known for home-cooked Filipino meals served in the style of late-19th century Philippine society.
Also try Tita Moning’s Bread and Butter Pudding topped with candied pili nuts.
Price: Paella, P2,500/11-inch small paellera, good for 8-10 persons, P4,000/15-inch large paellera, good for 15-17 persons, P7,000/extra large paellera, good for 30-40 persons. Or, you may request Tita Moning’s own cooks to go to your house and cook the paellera in your garden as part of your buffet set up. Order two days in advance.
Maker: La Cocina de Tita Moning
Where: 315 San Rafael St., San Miguel, Manila; tels. 7342146 and 7342141; www.lacocinadetitamoning.com
Roasted US Prime Rib
What: A magnificent roast of soft, buttery meat served with Yorkshire pudding, a choice of side dish (baked potato, mashed potato, French fries, creamy spinach, sautéed veggies or green salad) and your own choice of sauce (veal jus, peppercorn sauce, béarnaise sauce and truffle sauce).
Price: P2,200/single serving (400 grams); P4,900/one kg, good for 3-4 persons; P9,600/2 kg, good for 6-8 persons; P14,300/3 kg, good for 9-12 persons. For pick-up only. Call two days in advance.
Maker: Impressions (chef Cyril Soenen)
Where: 3/F, Maxims Hotel, Newport City, Pasay; tels. 9088883 and 0915-9519390; visit www.rwmanila.com.
What: A hearty stew of Australian lamb covered in rich red spicy sauce with bell pepper and carrots. Everyone can eat this with ease, as executive chef Vicky Pacheco ensures that her dish doesn’t have the slightest gamey taste. The sauce can be adjusted from mild or spicy.
Price: Lamb Caldereta, P1,450 good for 6 persons; P2,400 good for 10 persons. For pick-up only.
Maker: Sentro 1771 (chef Vicky Pacheco)
Where: 2/L, Greenbelt 3, Makati, tel. 7573941 and 0917-8660449; Serendra, Bonifacio Global City, Taguig, tels. 7190955, 8560581 and 09178147794; visit wwwchateaugroup.com.
What: Roast chicken that comes with fragrant rice pilaf, homemade tortillas and fresh cilantro-tomato salsa. The chicken, moist and juicy, is marinated in spices (paprika, cumin, garlic, onions, cinnamon, turmeric, cloves) and olive oil, slowly roasted then served with salsa and tortilla.
Maker: Chef Jyn Monteverde
Price: P750/order good for 4-6 persons. For pickup only. Call a day in advance.
Where: 38 Valencia St., Quezon City, tels. 0917-5280563, 0922-8358588 and 6222521.
PHOTOS BY ANDREW TADALAN
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