Whether it’s a dinner for two or a party of 10 to 100, it’s always best to keep a list of reliable dishes to impress your guests any time, any where.
Inquirer Lifestyle presents a best list of what to serve and whom to call in case you need a quick meal.
Chef’s Hainanese Chicken
What: It’s a complete meal by itself—fragrant rice and tender juicy slices of boneless chicken that come with three special sauces (ginger, chili and sweet soy). It’s always a delight to dab that thick and sweetish soy sauce plus a little kick of chili over the white meat.
For takeout, the chicken is securely wrapped in aluminum foil, covered with Styrofoam. It has chef Jyn’s signature tag and is packed in a dainty paper bag.
Cost: P750/order good for 4 to 6 persons. For pickup only. Call a day in advance.
Maker: Chef Jyn Monteverde
Where: Unit 10B Cortijos Condominium, Eisenhower St., Greenhills, San Juan City; tel. 6222521, 0917-5280563, 0922-8358588 and 6222521
Chili Con Carne with Corn Bread
What: For meat lovers, this is comfort food extraordinaire—a heady mix of ground beef, bell pepper, onions, tomatoes and a variety of spices made more special with condiments on the side, such as tomato herb salsa and grated cheese.
Cost: P1,800/order good for 8 to 10 persons, with additional condiments at P2,400. For pickup only. Order two days in advance.
Maker: Victoria Carlos, The Bandana Baker
Where: Rockwell Center, Makati City; tel. 0916-7806521 and 0917-8101580
Korean Chapchae
What: Best dishes are those that speak of goodness and quality, such as these Korean Chapchae, sweet glass noodles mixed with thinly sliced beef and vegetables; Prawn Pomelo Salad with Thai Lime, a refreshing mix of greens peppered with prawns and pomelo; and Moroccan Lamb Tagine with Apricot, boldly and richly spiced lamb coated with different fragrant spices and gently simmered with vegetables, preserved fruits and spices.
Cost: Korean Chapchae, P1,000; Lamb Tagine, P 3,000; Prawn Salad, P1,750. For pickup only. Order two days in advance.
Maker: Michelle Dinglasan-Tomacruz, The Cookery Gourmet Catering
Where: 130 Celery Drive Valle Verde 5, Pasig City; tel. 6350351,0917-8122354 and 0918-2109700
Homemade Goose Foie Gras Terrine
What: Have a fill of authentic French dishes prepared fresh and delicately executed by chef Marc Aubry, among them Homemade Goose Foie Gras Terrine, served with melba toast, and Grilled Scallops with Mushroom Duxelle, Pastry and Beurre Blanc Sauce, tasty scallops served on a pastry.
Cost: Foie Gras Terrine, P900/100 grams; Grilled Scallops, P1,050. For dine-in and takeout.
Maker: Chef Marc Aubry, Champetre Boutique and Restaurant
Where: G/F Net One Building, 26th St. corner 3rd Ave., BGC, Taguig City; tel. 8158802 and 0917-8858801
Grilled Pork Barbecue
What: These tender pork barbecues combine sweet, salty, smoky and spice-laden flavors into one appetizing serving. The meat boasts a soft, tender and juicy consistency even when eaten the next day. The Pancit Bihon and Lumpiang Ubod are also favorite takeout food in the 75-year-old restaurant.
Cost: Pork Barbecue, P48 per stick; Pancit Bihon, P280/bilao good for 4-5 persons; Lumpiang Ubod, P55 apiece. Available daily. For pickup and delivery.
Maker: Chef Paul Pike, Three Sisters’ Restaurant of Pasig
Where: 136 West Capitol Drive, Brgy. Kapitolyo, Pasig City; tel. 6319247, 0917-6362134
Roast Beef/Paella Valenciana
What: The simplicity in preparation and presentation of these homemade dishes are part of their appeal: Adobo sa Mangga, traditional Pinoy chicken adobo cooked in green mango and shrimp paste; Q Salad, a merry mix of greens with cherry tomatoes, mandarin oranges and walnuts drizzled with apple cider and balsamic vinegar; Roast Beef, marinated overnight with a variety of spices and slow roasted for several hours until tender; and Paella Valenciana, richly infused with chorizo, chickens, shrimp, mussels and egg.
Cost: Q Salad, P900; Adobo sa Mangga, P1,000; Roast Beef, P1,030; Paella Valenciana, P895. For pickup and delivery. Order two days in advance.
Maker: Chef Mia K. Capay, Q Provisions Catering and The Round Table
Where: 56 C and D East Capitol Drive, Kapitolyo, Pasig City; tel. 7061668
Pollo Iberico
What: Half roast chicken with garlic, pepper and spices; Prawns Thermidore, baked to perfection with cheese; Salpicado, tenderloin cubes sautéed in olive oil and rice; Barbecued Spare Ribs, meaty ribs with Mario’s special sauce; and Lengua con Setas, ox tongue with mushrooms and olives in wine sauce.
Cost: Barbecued Spare Ribs, P1,675; Lengua con Setas, P1,950; Pollo Iberico, P900; Prawns Thermidore, P3,300; Salpicado, P1,850. Available dine-in and takeout.
Maker: Nenuca Benitez, Mario’s Restaurant
Where: 191 Tomas Morato St., QC; tel. 4153887, 3720360
Italian feast
What: You’ll never go wrong with these savory Italian dishes: Mozzarella Carozza, slices of deep-fried bread stuffed with melted mozzarella cheese; Arancini Risotto, rice balls with meat and mozzarella cheese; Mini Pizzetas ala Napoli topped with anchovies, capers and mozzarella cheese; Caprese Skewers, mini caprese balls with cherry tomatoes and buffalo cheese;
Vesuvio Pizza, half rolled pizza with Parma ham and Burrata cheese; Parma Ham Crostini; Salmon Crostini; Pizza alla Conrado, rolled pizza with mozzarella, salami and calabrese; Eggplant Parmigiana, rolled eggplant with mozzarella cheese, pomodoro sauce and parmesan cheese; and Pan-Grilled Sea Bass with Fresh Lobster.
Cost: Mozzarella Carozza, P490/6 slices; Arancini Risotto, P650/10 pieces; Pizzetas, P590/12 pieces; Caprese Skewers, P650/10 pieces; Vesuvio Pizza, P690/4 pieces; Parma Ham Crostini, P520/6 pieces; Salmon Crostini, P600/6 pieces; Conrado, P510/8 slices; Eggplant Parmigiana, P490/8 pieces; Sea Bass Fillet, P1,800/200 grams. Available daily. For dine-in and takeout.
Maker: Chef Luciano Paolo Nesi, L’Opera Ristorante Italiano
Where: Fort Strip, 26th St. corner 7th Ave., BGC, Taguig City; tel. 8893963, 0917-8624745
Char Kway Teow
What: Here’s to liven up your usual noodle veggie meal—an Asian specialty dish served with a combination of seafood, fried tofu and scrambled egg. Filling and satisfying.
Before heading home, grab a slice or two of Don Papa Pineapple Cheesecake, a light and refreshing pineapple mousse flavored with rum.
Cost: Char Kway Teow, P487; Don Papa, P280/slice. Available daily. For dine-in and takeout.
Maker: Red Ginger, chef Audi Budiman
Where: UG/F, City of Dreams Manila, Aseana Blvd. corner Macapagal Ave., Entertainment City, Parañaque City; tel. 8008080
Fresh Veggie Wrap with Thai Sauce
What: This healthy dish offers a soft, refreshing filling of carrots, turnips, green beans, Japanese tofu and peanuts delicately wrapped in rice paper. The bite-size wraps taste better with tamarind-based sauce.
Cost: Fresh Veggie Wrap, P1,000/24 pieces; For pickup only. Order three days in advance.
Maker: Me-Anne Aristorenas
Where: No. 143-B A. Juan and R. Lagmay St., San Juan City; tel. 5845344, 0916-7438206
Callos Buns
What: Your all-occasion Spanish/Filipino meals—soft and freshly made buns filled with slow-cooked callos; Gambas, shrimp in garlic-infused olive oil, roasted garlic and topped with garlic chips/chives; Cuchinillo Ala Casa, baked prime cut of suckling pig with pan-seared peaches and a trio of sauces (red wine and honey glaze, mushroom demi-glace and homemade liver sauce);
Callos Ala Casa, six-hour slow-cooked goodness of stewed tripe, potatoes and chorizo topped with Mojo Chicharrones; Patatas Gravas, roasted root crop veggies with Sofrito Aioli, Harissa and egg; and Roasted Chicken, sous vide and slow-roasted garlic, herb and orange chicken served with veggies sofrito aioli.
Cost: Callos Buns, P135/3 pieces; Gambas, P350; Cuchinillo Ala Casa, P1,200; Callos Ala Casa, P440; Patatas Gravas, P270; Roasted Chicken, P490. For dine-in and takeout. For pickup only.
Maker: Café Enye, Chef RJ Ungco
Where: G/F, Excelsior Bldg., Eastwood Ave., Libis, QC; tel. 6713230, 0908-8115822
Wagyu Beef Pie
What: Be bowled over by this beautifully braised beef dish in red wine, with caramelized onions and mushrooms.
Cost: Wagyu Beef Pie, P465. Available daily. For dine-in and takeout.
Maker: Café Society, chef Victorio Sapipi
Where: UG/F, City of Dreams Manila, Aseana Blvd. corner Macapagal Ave., Entertainment City, Parañaque City; tel. 8008080