She comes from a family with a history of having established three food groups, basically engaged in restaurants. They cooked, ate, explored and discovered new dishes from master chefs, cooks and their forebears as well. They have successfully managed restaurants, which to this day are blessed with large groups of diners always craving for true Filipino food. Today, Tootsie is definitely in her element in the dining place she named after herself. She pays homage to her parents’ legacy.
A group was searching for a new taste. A chance presented itself, a restaurant called Persian Kebab. The discovery serves not only Mid-Eastern food but more. On another eating journey, in another district, favorite Chinese dishes beckoned. Thus in a span of two weeks, the gustatory urgings were satisfied.
Delicious culinary experiences actually lead foodies to go back to restaurants where they had very satisfying meals coupled with efficient service and pleasant ambiance. Sometimes, we are too conservative that we would rather go back to these dining places rather than try new ones and come out frustrated.
This diner visited two restaurants, each with a different ambiance, but was pleased that both offer food worthy of a second or even third visit. One is in Tagaytay amid old trees and shrubs that evoke a tapestry for an almost “Gone with the Wind” feel, while the other is located in the very busy Greenbelt 5 in Makati, always teeming with apparently hungry men and women, of various ages and calling.
Presumably to entice more diners, innovative restaurants introduce new come-ons, and the surprised diners always gravitate to the newbies.
The name of the restaurant is Las Flores but, disappointingly, there are no fresh flowers. They are found embroidered on attendants’ blouses and framed on the walls.
Shabu-shabu is traditionally served on cold wintry days and nights in Japan (as well as in Korea), and is quite suitable to eat in our country during the rainy season when the temperature dips a few degrees lower.
Filipinos, like a lot of foodies around the world, love all types of noodles or pasta dishes, such as native pancit, Chinese stir-fries, saucy Italian spaghetti, macaroni salads. In Italy, a pasta dish is served as main course after the antipasti. Diners in the Philippines, however, usually go for a noodle dish taken with slices of pizza.
THE QUIET DINER
Over a two-week period, we visited two restaurants, quite different from each other, by way of food offerings, but satisfying. One gives an ultimate dining moment and the other invokes memories of true Pinoy cuisine that harks back to the time of hired cooks in private homes.
After so much rich, creamy, fusion food, we thought we’d seek some light, simple dishes that satisfy. In other words, comfort food.
The lone five-star hotel in Alabang, Muntinlupa, is the new playground for residents and diners in the vicinity.