In the early ’70s Nouvelle Cuisine (New Cooking) swept the culinary world like a storm. Everyone was excited, talking about and adopting it because the idea came from the French, the much vaunted king of cuisine.
The Evia Lifestyle Center in Daang Hari, Molito, Bacoor, Cavite has become a very busy commercial hub lately. Buildings A,B, C are in full operation with cinemas, shops and a selection of restaurants. We visited three of the dining places and we look forward to visiting the others.
A few years back, there was this small coffee shop along the highway to Tagaytay named Bag of Beans. It sold what seemed like a copy of Baguio Country Club’s Raisin Bread, among its English pies, and of course, coffee.
Last week’s restaurant find is a branch of a US restaurant chain with hundreds of outlets across America and Southeast Asia, the latest one in the Philippines. While reports have it that some outlets in the United States had to close, the group is apparently expanding in this part of the world.
This restaurant was the place for fine dining when it opened decades ago. It has kept its reputation through the decades and still caters to those who want a truly exquisite roast, among others, and impeccable service.
What started us on a great anticipation for a happy meal turned out into a nightmare as the chefs forgot to cook our order.
A restaurant with old-world charm and ambiance, which serves food reminiscent of heritage Filipino cuisine, is tucked away in a gated village in Taguig City.
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.
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