One of the most interesting subjects for me as a student was a course called Food and Beverage. In one of our projects, we learned how to set up a restaurant from scratch, starting with the menu.

My actual experience is somewhat different; I like to first identify the market I want to cater to. And then I write the menu, which takes a lot of imagination. I like dishes that I personally crave for.

When I was creating the menu of Wooden Spoon, it took me months to remember dishes from experience.

There’s a piece of paper in my wallet, and every time I come up with an idea, whether when I’m driving or simply have my eyes closed while shampooing, I pause and write it down.

Almost all my Wooden Spoon dishes have become winners, though a handful didn’t pass the standards of our choosy clientele.

One thing I learned from this process is that some items you think would click could be surpassed by some other unexpected dishes. And simple dishes can end up best sellers.

Most restaurant owners believe their menu revolves around a winning dish or two. Barrio Fiesta has its crispy pata; Max’s, its fried chicken; and Jollibee, its Chicken Joy.

The other items on the menu, though, can also become winners by dint of popularity with the diners, such as the Sigarilyas at Daing in Wooden Spoon.

Another dish I knew would do well is our Crab Pancit.

I admire restaurateurs who started out as bakers. I perceive them to be neat and precise, as a good baker should be. These qualities extend to their savory menu. The popular Mary Grace is an example. Bizu is another one. Apart from their quality desserts, they both serve good, savory dishes.

Karen’s Kitchen

Karen Young started out as a baker, but has since expanded her business into a dining place where she serves dishes she loves to eat.

Apart from her cakes, she has healthy dishes, as well as classics like pastas and sandwiches.

My standard question for a new restaurant is, “What are your best sellers?”

At Karen’s Kitchen, I tried out a mushroom pasta, slider burgers, a few slices of dessert and a baked appetizer.

The pasta was good, but what really surprised me were the last two items. The appetizer was a croissant-like bread with a thick slice of tomato, topped with strong baked and melted cheese. Called 3-Cheese Tomato Puff Tart, it was crispy, salty, creamy, buttery and most delicious—
something new and different.

The burger sliders were a winner through and through. I know I have discovered something good when I become “makulit” and end up repeatedly telling myself how good the dish is, which is what happened here.

Plus, I thought of my loved ones, and I still crave for the burgers to this day.

The bread was moist, soft, a bit sweet, while the burger was beefy, well-seasoned and good old-fashioned. Sarap!

From her menu, I could imagine Karen’s creative mind blending in various influences from her travels, world culinary experience and baking skills into her dishes.

The fun part for us diners is experiencing the end result.

Happy eating!

Karen’s Kitchen, 17-A San Rafael St. Brgy. Kapitolyo, Pasig; call 2345118, 6310944.

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