Nawawalang Bawang, Kanya-Kanyang Asin

We revisited Behrouz at its newest location, Santana Grove along Sucat Road Pque. Iniisnab ko ito kahit madalas kami sa Santana because I remember Behrouz being an expensive restaurant. 

Nung dumating yung bill for our chicken barbecue, beef barbecue, pita bread, beef tenderloin with basmati rice, and melon shake, aba parang nag-mura sila! 

Di kaya dahil ang labnaw nung garlic sauce? Ang layo sa sarap at linamnam nung garlic sauce ng cafe med- hinihilamos ko yun meyng. 

O baka naman ignorante lang ako sa Persian food? Naghihirap ba sa bawang ang Persia? 

Ang tabang din nung chicken barbecue. Naghihirap din ba sila sa asin? Sinalaksak ko sa pita bread yung manok, nilagyan ko ng kamatis, wala talagang lasa. Pinaliguan ko ng garlic sauce wala paring lasa (sinabi na kasing matabang yung garlic sauce e).

Teka, may asin at paminta sa lamesa. Optional pala ang alat?

Tapos, ang lakas pa ng kwentuhan ng wait staff sa booth sa likod namin. Sa sobrang lakas pakiramdam ko ka-join kami sa conversation. Gusto ko na tuloy makialam dun sa nagbabalak magtanan - "Kung akala mo e masosolusyonan ng mga gawaing dahas ang walang lasa mong buhay, nagkakamali ka.". 

Yung walang lasang garlic sauce at chicken barbecue nalang ang solusyonan mo.

Makasumbong nga ke Behrouz. Siguro sya yung nasa picture sa loob ng resto. Yung Kenny Rogers me picture nung singer e.

Chinese Matamis

It was already nighttime when the pastry party wrapped up.Dessert came first (hi Lori B!) so the hubby and I  were especially looking forward to dinner for some savory food to cut through the sweets we indulged in. Hinatak namin one of his best friends and the three of us went to nearby Lutong Macau. Di na kami lumayo kasi araw ng sweldo and surely the mall-based restos are packed.

My first visit was when they just opened in the 90s. The novelty of the restaurant as foreshadowed by its catchy and meaningful name instantly drew me to lunch. Chinoy food as I called it, Lutong Macau adapted traditional Chinese food to the Pinoy buds successfully. All the dishes had a hint of sweetness.

On this visit however, aba, yung hint e nagsusumigaw na. Pagkatamis tamis nung gravy ng lechon macau. "Ano 'to Satay?" - aba, bat napunta kong Malaysia....nahilo ako sa byahe a. The dish is bedded by adobong mani. Ah okay. Yung iba ginawang gravy. The lechon had tender meat and crunchy skin, kaya lang may mga parts ng skin na sunog. I dipped each piece in soy-calamansi, ayun. 

Then came the birthday noodles. Looks good! Flavors are oks. Pero, some of the noodles were clumped together and the sauce was over slurry-ed. And yes, matamis.

The pork siomai was okay, pero no different from the lower-end Chinese stalls. Malinamnam pa rin, mas mahal lang. In fairness, hindi matamis.

 Then came dessert este spring rolls. Anuba ang tamis ng filling! As if adding-in salt to injury, may dipping sauce na matamis din! Anak nang pinatungan pa namin ng matamis ang uta namin sa matamis na kinain namin bago nag dinner. Of the three pieces only one was sliced, the other two had cracked wrappers seemingly from an attempt to slice them using a dull knife ("Ay mali! Dali i-serve mo nalang ng ganyan!", I imagine.). They were also a bit soggy.  

Kung yung tamis e napunta nalang sana sa mga waiter - ni isang mapait na ngiti, wala. Kahit nakikita ka na hindi pa lalapit kasi hindi nya istasyon. At bakit special request ang chopsticks? At ang airconditioning? Ehem nako Lutong Macau, nag-abala ka pa. To think evening kami nagpunta ha, ang init parin sa loob.

The next time I want Chinese food on a payday weekend, I'll brave the malls nalang  for hourly waits in Mongkok or standing room Hen Lin. Sulit parin ang hintay sa pila at pagtayo. Hindi over sa tamis, mas mura pa. May pabaon ka pang "Thank you mamser!"

Mga Mapagkwentong Tinapay ni Roel

Kung hindi pa uubo o ha-hatching si Roel, hindi mo maririnig ang boses niya. Madalas s'yang nasa kwartong kulob at lagi s'yang tahimik na nakatungo. Minsan kong sinilip si Roel sa salamin ng kwartong kinalalagyan niya at iniangat nya ang kanyang ulo - may mga puting dumi sya sa mukha. Nagulat s'ya nang katukin ko ang bintanang salamin. Nang magtinginan kami ay kanya akong nginitian. 

Tinapay ang pers lab ni Roel. Lalo't lalaban siya sa nalalapit na HOFEX - ang nangungunang Food and Hospitality Trade Show na gaganaping muli sa Hongkong nitong Mayo kung saan makakatunggali niya ang iba't ibang panadero sa Asia Pacific, mas naglalagi siyang nakakulong sa kusina at nagmamasa ng iba't ibang world class na tinapay. At kaya niya ko nginitian nang dungawin ko siya e kasinlaki ng mukha ko ang mga malinamnam na bilog na monay na likha niya. 

A ganon? Pwes, patikim! Hala, twing praktis ni Chef Roel Vargas ng Global Culinary and Hospitality Academy, sinasabihan ko siya ng "I love you" at alam na niya ang isasagot niya dito - isang damakmak ng mga tinapay na prinaktis niya. Aysows pagkaaaasarap sarap. Lasang lasa sa bawat piraso ng bawat tinapay na gawa ni Chef Roel ang pagmamahal niya sa kanyang gawain. Kitang kita sa iba't ibang disenyo ng tinapay ang galing ng mga kamay ni Roel, na siya ring mga kamay na humawak ng mga medalya sa iba't ibang kumpetisyong pagalingan sa tinapay sa Pilipinas at sa ibang bansa. Nangungusap ang bawat uri ng tinapay ng tila mga rebelasyon ng nasa kaibuturan ng puso ng tagalikha nito.

Ganyan ang mga tinapay ni Chef Roel. Nagkukwento.Malalim. Malaman. Hindi na nga naman niya kailangan pang magsalita. At pag nakatikim ka ng mga tinapay niya, malamang tatahimik ka din.

Fiorgelato/Fior Cafe at Cash and Carry

I had my first taste of brewed coffee in college in this shop in a small hotel in front of my school. I frequented this coffee shop of all but 8 tables of 4-seaters, immaculately clean white table cloths, cushioned chairs (my first in a commercial establishment), well-dressed and well-mannered servers, and the best cornflakes with bananas I ever had. All 8 of us would squeeze into one table, kami lang ang mga kolehiyalas doon. Hotel foreigners were our daily breakfast mates. We were there for the relaxed feel and the pride of making tambay in an air conditioned shop. I of course was in for more - the smooth silver cutlery, the clinking of the ceramic cups and saucers, the comfort of being waited on by courteous waiters who made me feel beautiful, and the super sarap breakfast.

Soon I was frequenting the place alone for lunch. There was always something about each dish that made it extra scrumptious. Looking back, I guess it was the freshness and fullness of the ingredients and their presentation. Or was it just the ambience? Basta ang naaalala ko, ang daming sahog ng pancit canton nila compared to nearby Amigo Tea House at ang babango ng mga waiter. After college, I always insisted on having meetings in coffee shops whenever I can.

Nung nagsulputan na ang mga Starbucks at Figaro, nag-iba na ang coffee shop na alam ko.  Ako na ang kumukuha ng sarili kong kape at sandwiches. Wala nang table cloth. Naka chill or mina microwave na ang food. Masarap, pero... iba e.

Last Ressurection Sunday, we decided to try Fior Cafe at the 3rd Floor ng Cash and Carry. Hindi kami nagsisi! Nabuhay ang lahat ng naalala ko sa kung ano ang coffee shop - fresh food, great service, low price, and yes, shiny cutlery and clinking cups and saucers :)


 The chicken wings were divine - crispy and sweet-saucy. Pasta Carbonara was al dente and the sauce was malinamnam na hindi nakaka-uta. The square pizza did not scrimp on toppings and its crust was delightfully thin and crunchy. And the cheeseburger - hayyyyyy - walang extenders ang beef! Full of flavor! Every bite was dreamy. At ang laki ha. Humirit pa ako ng peppermint gelato - hit na hit sa init!

Hindi ko lang tatambayan ang Fior Cafe pagkatapos mag grocery sa cash and carry. Sasadyain ko ito para kumain - then maybe go shopping :)