Let’s welcome February with my latest discoveries. I hope you delight in my simple yet delectable finds.

Galantina: One of the best chicken galantinas I’ve tried is made by Belen Agra. I recall tasting this many years ago so I’m glad I found Noel Agra who
now replicates his lola’s galantina.

This one tastes refined. I enjoy it hot with buttery mashed potatoes or a warm potato salad, and cold atop a plate of greens drizzled with vinaigrette
or with freshly baked French bread, tomato jam and caramelized onions.

Tel. 0917-8827579

Patbingsu: While there are good Korean restaurants, there aren’t many that offer patbingsu to happily end your meal with, and a 360-degree view of
the metropolis, to boot.

The patbingsu served in Seoul Sky revolving restaurant in Eastwood is excellent. Their shaved ice with snow-like consistency has been on my mind since the first time I tasted it. Be it red bean, mango or strawberry, this patbingsu is worth the trip.

Other items on the menu that I particularly like are the Kimchi Jigae (kimchi stew) and Doen Jang Jigae (soybean paste stew), both of which are flavorful and satisfying. I love how the spicy broth goes down to warm the body.

Their potato salad is also excellent.

Tel. 0945-4314704

Pancit Malabon: There is a Pancit Malabon of sheer perfection that tastes so clean and fresh. It’s made in Marikina by Auntie’s Bakeshop. Auntie’s
Pancit has just the right amount of toppings—eggs, shrimp, squid and greens. I like the noodle-to-topping ratio. See, I prefer pancit with lots of noodles and a minimal sprinkling of toppings.

The sauce is flavor-packed and reduced to just the right consistency, thick enough just to coat the noodles lightly.

The sauce is not starchy, nor does your palate tire of it after a few bites. It leaves no aftertaste nor are there strong flavors. Auntie’s rendition is
immaculate, leaving you wanting for more.

Tel. 0286453549

Simple, special

Tortang talong: Who would have thought that tortang talong was something to rave about? Well, it is delicious and is in fact a dish I’d consider a
favorite. But the tortang talong I had at Dapo at Tisa Restaurant in Marikina is so well done. Theirs is lightly crisp on the outside and on the inside,
a generous amount of perfectly seasoned ground pork over meaty, moist grilled eggplant. I am a fan of simple dishes done right and this tortang talong, in all its simplicity, is truly special.

With it, we had sinigang na lechon which is lechon kawali in sinigang broth. What I found distinct is how the broth was perfectly balanced. It was sour
enough, seasoned enough, spicy enough that each sip, quelled and satisfied my sinigang craving.

The restaurant also serves a sizzling tofu that’s worth sampling.

Tel. 0917-3093111

Inutak: Though I take a particular liking to inutak (sticky rice cake), there is none like Aling Lina’s Inutak. It is the most refined I’ve tried. The first time I had it, I said to myself, “This is what I call a ‘Frenchified’ kakanin. It’s “gourmet” rice cake that is so smooth, milky, rich, creamy and buttery.

I learned that in Pateros, where the rice cake is made, they serve it warm with a scoop of ice cream on top. But I am satisfied as is.

Funny but when I called to ask what makes their kakanin so different, the lady on the line quipped, “it’s not special, it’s just rice, coconut milk and sugar!”

They also make bibingkang malagkit. It is quite good, too.

When I served it to my foreign guests, they enjoyed it very much. I find their bibingka appealing for its texture and nice, soft chew!

Tip: Remember to steam both the inutak and the bibingka before serving!

Tel. 86423072

Thanks to Ponchie Santos and Irma San Miguel for taking me to the best places to eat in Marikina. Thanks to Irma Rivera, too, for
the unforgettable inutak.

To celebrate Valentine’s, join chef Amir Gan Bin and me as we prepare lamb and a whole range of steak cuts in a multitude of ways Feb. 12. Tel.
0920-9REGGIE, www.reggieaspiras. com, @iamreggieaspiras