When our French restaurant Au Bon Vivant opened several decades ago, many of our ingredients had to be flown in from France—the canned pate foie gras, patrel, tarragon soaked in vinegar, cornichons, among others.

 

It was almost impossible to find any of these in Manila. Without these ingredients, the restaurant would not have been able to exist. Our French chefs saw to it that all of the imported ingredients were safely kept in our storage rooms.

 

Not too long after, many international hotel chains opened in Manila and with this also came foreign chefs. The hotels had an advantage over the local restaurants. If I remember correctly, they were given tax breaks to import ingredients. There was such a huge market out there, plus a great business opportunity, that even the foreign chefs whose contracts had already expired decided to make this country their home.

 

Many of them married our pretty Filipino women and set up businesses here and have become true-blooded Filipinos in disguise. Today, you will find many authentic dining places owned and run by these foreign chefs.

 

One of these chefs whose cooking I admire is Werner Berger. Any dining place he set up, I visited. But he also saw a business opportunity in an undertaking that has since benefited not only restaurants but the picky diners of Manila. His business is the importation of quality foreign ingredients.

 

His shop is Santi’s Delicatessen. This place has become the Manila restaurant scene’s veritable “Toys R Us.”

 

Being a great chef with all the quality ingredients to back him up, Werner has also set up a few restaurants, all of which have become synonymous to good food.

 

I remember taking my family to a steak place called Gold Ranch along Pasay Road in Makati. This was a place of celebration to us. There was a salad buffet and a choice of various dressings plus a selection of fine grilled steaks of different cuts.

 

Rediscovery

 

Another place I used to visit in Quezon City was a restaurant right beside the Santi’s branch along Timog. I looked forward to its Steakosaurus. It was its largest steak served with mashed potato and a choice of sauces. I had constant cravings for this particular dish. But when I came back from Canada, I saw that the place was no longer there. I miss eating that good steak.

 

Then, one day, my friend Ding and I were driving around the Morato area looking for an interesting place to eat. What a sight for sore eyes. Zucchini’s was that place that closed beside Santi’s along Timog. It still had that fine-dining ambiance with a menu that looked familiar to me.

 

A friend ordered the French onion soup. It was good. I had the Crusted Tuna Loin Salad with wasabi soy vinegar. It was superb. Then I also sampled my friend’s braised beef short ribs with a brown gravy. This is a must-try!

 

For my main course I had what I missed the most, the largest steak on the menu—a certified Angus Beef T-bone steak cooked medium, complete with the grilled marks and served on top of some garlic risotto with a side serving of pepper sauce.

 

Every bite I took, I closed my eyes to take in the satisfaction the steak brought. I just loved it. It’s a must-try for you, readers.

 

For dessert, I had a lime cheesecake of some sorts. It was creamy, slightly cheesy and fantastic.

 

Today, I am amazed that even the top producer of French foie gras called Rougie is now available at Santi’s. I also love the truffle cheese.

 

No wonder chef Werner’s restaurants come up with delicious food—his culinary talent is backed up with good quality imported ingredients. Check them out.

 

Zucchini’s Art of Fine Dining is at 20 Scout Tuazon and Scout Castor Streets, Quezon City. Call  4155533 or 0926-7371849.

 

For Davao suha, call 7091627 or 0917-5937450. For healthy gluten-free bread, call 0947-9946820.

 

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