Last week I feasted on wagyu beef, comfort-fed myself with hainanese chicken and, on a healthier note, snacked on great-tasting granola
Welcoming me in the quaint Wagyu Japanese Beef Restaurant was an impressive showcase of (Japanese “A5” Grade) omi and saga wagyu beef cuts.
Recommended by my friends Allison Gorgonia, Sofia Co and Imelda Tan, the place had a stunning display of high-quality marbled meats, enough to cause my cholesterol levels to soar.
The menu was straightforward—an assortment of beef cuts (rib-eye, sirloin, chuck roll, top round) could be had as sushi, sashimi, tataki (seared on the outside—rare on the inside), stone-grilled, sukiyaki and seiro (steamed).
Of the lot, I find the seiro, or steamed, most sublime. The simple preparation allowed me to savor the buttery beef that seemed to have melted in the mouth.
I helped myself to 100 grams of steamed saga sirloin cast over a thin bed of vegetables served with sesame and ponzu sauces. I paired it with wagyu rice. The dish was exceptional, and it was a privilege to enjoy such fine food.
Unable to stop myself from having second and even third servings, I felt the richness of the beef virtually seeping into my bloodstream, so I begged the Lord not to take me yet!
Next time, I will try to taper off the richness by pairing my seiro with any of the organic okra salad preparations, and instead of the wagyu rice (delicious but it meant having more wagyu), I would sample either the takana (pickled vegetable) or the jako (little fish) rice.
This restaurant will definitely satisfy your Japanese beef cravings. Make reservations though; the place is small and always packed.
My mom Amparing introduced me to Stevie Villasin’s Hainanese Chicken. I enjoyed every morsel of the rice and every bite of the chicken.
Stevie’s Hainanese cooking techniques just keep getting better. His chicken rice seems tastier and more moist, the chicken meat softer, juicier.
The chili and ginger sauces were perfectly done—the chili had hints of tartness, sweetness and depth, and the ginger aromatic and flavorful.
Both sauces, mixed with the right amount of kecap manis (dark sweet soy sauce), make everything come alive.
Imagine a piece of dark meat with a bit of skin, laced with sauce, with tasty chicken rice, a bit of cucumber (for a burst of freshness), a small sprig of cilantro (for pep)—what a perfectly delicious mouthful!
Stevie’s Hainanese is my top-pick comfort food for the week.