tag:blogger.com,1999:blog-86702892222124007702024-02-20T10:22:56.430+08:00my gastronomic [mis]adventuresan unauthorized account of hits (and misses) in the search for good food.Patshttp://www.blogger.com/profile/12709494206811054431noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-8670289222212400770.post-15675521534324936012009-10-13T07:26:00.009+08:002009-10-13T09:35:30.930+08:00St. Lawrence MarketMarkets have been around for countless centuries. They have served as venues for people to gather, to sell, to satisfy the craving for a good bargain or, simply, just to look around. Each town in every country has its own spinoff: the <span style="font-style: italic;">tiangge</span>, the farmers' market, the swap meet, the market square, etc. And in Toronto, there's St. Lawrence Market.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioip7HbftnK8Rtr5CkZxrkmrPFXXffYVvTUsXWS-JvrJXsYmSJrZW1X1yn-iFQeElYKKAsA0uH6AzmfWLYYVvGzaKZUyJiwg8Y01IJc8X2fzILTDE6yageuqWFTiS3cXDi7K3kAPO0ANQ3/s1600-h/Downtown+trip+25+sept+09+007.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 135px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioip7HbftnK8Rtr5CkZxrkmrPFXXffYVvTUsXWS-JvrJXsYmSJrZW1X1yn-iFQeElYKKAsA0uH6AzmfWLYYVvGzaKZUyJiwg8Y01IJc8X2fzILTDE6yageuqWFTiS3cXDi7K3kAPO0ANQ3/s200/Downtown+trip+25+sept+09+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5391871321770982354" border="0" /></a>Considered by <span style="font-style: italic;">Food & Wine magazine</span> as one of the 25 best markets in the world, St. Lawrence Market is situated in the heart of historic Old Town Toronto -- just a short walk from Union Station. Established in 1803, its three buildings have functioned as the city's social center, city hall, and market place throughout its history. At present, it houses more than 120 specialty restos and shops that sell all sorts of foodstuffs, from fresh seafood to pastries to Canadian souvenirs.<br /><br />Being pressed for time, I was only able to go to the South market (shown in the picture). Its impressive full-brick architecture made it a dream to look at. As i went inside, the adrenaline rush kicked in... A cheese shop here, a meat shop there, a bakery at the center, and more stuff downstairs!!! As the saying goes, too much things to sample, so little time!<br /><br />Before buying anything, I decided to have a look around first.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEJMY7hyphenhyphenTgXDXLbi-2Bh-ym4mvx37azc-py_0moj8HhA39HREShptMEm6Lq8lN-dDAvL-bvxDypmrAdYc1SHhe-AufMx_28-fw9VC_lPVArOKSR1wiIoZLMvmckeviRhYv9Hpjagln9fgT/s1600-h/Downtown+trip+25+sept+09+011.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEJMY7hyphenhyphenTgXDXLbi-2Bh-ym4mvx37azc-py_0moj8HhA39HREShptMEm6Lq8lN-dDAvL-bvxDypmrAdYc1SHhe-AufMx_28-fw9VC_lPVArOKSR1wiIoZLMvmckeviRhYv9Hpjagln9fgT/s320/Downtown+trip+25+sept+09+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5391876306045084898" border="0" /></a><span style="font-size:78%;">A small crowd from the market tour makes a stop at Scheffler's Deli and Cheese, which offers a huge array of antipastos, gourmet world cheeses, salads, fresh truffles, all kinds of olives, the largest selection of prosciutto in the city, and soooo much more. It feels like a busy, jam-packed, homey Santis deli.<br /></span></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqKbkhbQt7K5p0MBBYjdl2DMPYRjfApU7FIVcHL8Nu5fJv9ZaIApydz_xpitfsykAPKm2s7tFjvYgsiC3ERQ6hwjrYZrM4CpyIP2zf91_s7PdE8qXkSiAFH6DevajgRp__G2K3T84BqK4m/s1600-h/Downtown+trip+25+sept+09+014.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqKbkhbQt7K5p0MBBYjdl2DMPYRjfApU7FIVcHL8Nu5fJv9ZaIApydz_xpitfsykAPKm2s7tFjvYgsiC3ERQ6hwjrYZrM4CpyIP2zf91_s7PdE8qXkSiAFH6DevajgRp__G2K3T84BqK4m/s320/Downtown+trip+25+sept+09+014.jpg" alt="" id="BLOGGER_PHOTO_ID_5391876357305587266" border="0" /></a><span style="font-size:78%;">As i descended the stairs, the comforting smell of apples and cinnamon lead me to Yianni's kitchen, a stall which sells Greek fare and is known for its apple fritters.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_PYzZMQMCJJIE0S50WUv07iFmhF1kYemok2KqzaWqUDx4ryABXDJl2jYNR3ek3LV_o3PDi3pJ5vPxDkIsBFfZr_Ty6mL5d3XvjQMFJeEn1HI6pkXpoTfAmgqXkUYpFegabr2Tk559aff/s1600-h/Downtown+trip+25+sept+09+013.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 190px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_PYzZMQMCJJIE0S50WUv07iFmhF1kYemok2KqzaWqUDx4ryABXDJl2jYNR3ek3LV_o3PDi3pJ5vPxDkIsBFfZr_Ty6mL5d3XvjQMFJeEn1HI6pkXpoTfAmgqXkUYpFegabr2Tk559aff/s320/Downtown+trip+25+sept+09+013.jpg" alt="" id="BLOGGER_PHOTO_ID_5391876347945484770" border="0" /></a><span style="font-size:78%;">Beside Yianni's is Mustachio, from which i got my first taste of a veal eggplant sandwich ($7.50):<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz4v6UkJCAwBfym9rZoyNd4dXfR0By3QfaLs0hdBf9RWpgyN_C-xIK0DVnweqG_nid3wS1dObMIEH7wdVf2glD8k_0oeVK60J6HuwZyiQATYTE6gBM_udHuVJUdJ2iOUToxPOr3LJlPDmr/s1600-h/Downtown+trip+25+sept+09+017.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz4v6UkJCAwBfym9rZoyNd4dXfR0By3QfaLs0hdBf9RWpgyN_C-xIK0DVnweqG_nid3wS1dObMIEH7wdVf2glD8k_0oeVK60J6HuwZyiQATYTE6gBM_udHuVJUdJ2iOUToxPOr3LJlPDmr/s320/Downtown+trip+25+sept+09+017.jpg" alt="" id="BLOGGER_PHOTO_ID_5391876365774833842" border="0" /></a><span style="font-size:78%;">A huge slab of veal (dipped in batter then deep fried) with a huge slice of aubergine (dipped in batter then deep fried as well), smothered in herby tomato sauce and placed in an equally huge bun (4x as big as my fist). If not for the unfriendly store owner, i would've given this burger five stars.<br /><br />After finishing half of this big-ass sandwich, i went back upstairs to look for some coffee to wash it down.<br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCd9UsGpvd2D9G2TgRYgyuoRrrEGSjupEFEMoiI3yMHFuytzglG6BXkF0JMLKkWcYWRi3bW4ToBKFB3SprYRL8bemmsAfB3ci-wmwODOwh6qaIpeAIX8PXdlbHvQ0-cJIEykdXqlu2rFY/s1600-h/Downtown+trip+25+sept+09+018.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCd9UsGpvd2D9G2TgRYgyuoRrrEGSjupEFEMoiI3yMHFuytzglG6BXkF0JMLKkWcYWRi3bW4ToBKFB3SprYRL8bemmsAfB3ci-wmwODOwh6qaIpeAIX8PXdlbHvQ0-cJIEykdXqlu2rFY/s320/Downtown+trip+25+sept+09+018.jpg" alt="" id="BLOGGER_PHOTO_ID_5391877622893613410" border="0" /></a><span style="font-size:78%;">Tucked in a corner of the upper level (in front of Paddington's Pump), Luba's Gourmet Coffee and Tea Boutique boasts a wide selection of... you guessed it, coffees and teas. <span style="font-style: italic;">Ate</span> Edith, the nice and friendly Filipina manager, gave me some of her home-cooked peanuts (with all its oily, garlic-y and salty goodness) to go with my aromatic hazelnut coffee ($1.75). Then I had a hankering for something sweet.<br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJQ6iXUPuRzQNUTvUyLbhm8IoqcCTobdE0IL-QEWNjlJX61y2tHhx98zQgnQXpeYL9PldaZmqcdvvR-DimCLDC7YgLwBpsmBQf6RCslZkC3BRo1rmoZjjG0GxJzQ1bMrrCcTNhjNZSflZ/s1600-h/Downtown+trip+25+sept+09+020.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJQ6iXUPuRzQNUTvUyLbhm8IoqcCTobdE0IL-QEWNjlJX61y2tHhx98zQgnQXpeYL9PldaZmqcdvvR-DimCLDC7YgLwBpsmBQf6RCslZkC3BRo1rmoZjjG0GxJzQ1bMrrCcTNhjNZSflZ/s320/Downtown+trip+25+sept+09+020.jpg" alt="" id="BLOGGER_PHOTO_ID_5391877631009308434" border="0" /></a><span style="font-size:78%;">Future Bakery: the bakeshop at the center of the South market. One side features various pastries, the other sells breads and cakes.<br />I tried their Pistachio Baklava: TOO sweet. 'Nuff said.<br /><br />I went back to <span style="font-style: italic;">Ate </span>Edith and asked her where i could get yummy pastries in the Market worth my money. She told me to go back downstairs, go around the staircase, and head straight to the back. She couldn't remember the name of the shop, but according to her, it has the freshest baked goods in the market.<br /><br />So I followed her directions and ended up in Stonemill Bakehouse.<br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfecIyv-3kwVT6LfVsHzKLkGiRoyXb0Lsn5CeLfffp_bm-fdM7qfFQTLP5Ik1RY7Mz4R0gQVZf932xYsDV3If7cCFU3DBnSG0c4YYWLZP6UHfsWNAPEu853pBlPaTZYRKgqW0h1WbxlbO/s1600-h/Downtown+trip+25+sept+09+021.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 195px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfecIyv-3kwVT6LfVsHzKLkGiRoyXb0Lsn5CeLfffp_bm-fdM7qfFQTLP5Ik1RY7Mz4R0gQVZf932xYsDV3If7cCFU3DBnSG0c4YYWLZP6UHfsWNAPEu853pBlPaTZYRKgqW0h1WbxlbO/s320/Downtown+trip+25+sept+09+021.jpg" alt="" id="BLOGGER_PHOTO_ID_5391877641327645314" border="0" /></a><span style="font-size:78%;">Their stuff are made in-house, so that's a plus point for them. I tried their apple streudel ($1.56): PRO - not too sweet! CON - not fluffy and light enough. But not too hard, either. It isn't the best streudel i've tasted (blueberry streudel from the 400 Market is still the best, hands down), but it has potential. <br /></span><div style="text-align: justify;"><br /><br />Despite taking a few wrong turns (food-wise), St Lawrence Market is definitely a must-see for travellers to Toronto. If you have a day -- and money -- to spare, go and visit this unique establishment. Join their 2-hour guided food and history walking tours ($25) if you can.<br /><br /><br /><span style="font-size:78%;">St. Lawrence Market<br />92 Front St E (at Jarvis)<br />Toronto, ON M5E 1C4<br /><br />HOURS:<br /><span style="font-style: italic;">South Market</span><br /> T - Th: 8am to 6pm<br /> F: 8am to 7pm<br /> Sat: 5am to 5pm<br /><br /><span style="font-style: italic;">Farmers' Market</span><br /> Sat: from 5am onwards<span style="font-style: italic;"></span></span><br /><div style="text-align: left;"><br /></div><br /></div><span style="font-size:78%;"></span><span style="font-size:78%;"><br /><br /><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz4v6UkJCAwBfym9rZoyNd4dXfR0By3QfaLs0hdBf9RWpgyN_C-xIK0DVnweqG_nid3wS1dObMIEH7wdVf2glD8k_0oeVK60J6HuwZyiQATYTE6gBM_udHuVJUdJ2iOUToxPOr3LJlPDmr/s1600-h/Downtown+trip+25+sept+09+017.jpg"><br /></a>Patshttp://www.blogger.com/profile/12709494206811054431noreply@blogger.com0tag:blogger.com,1999:blog-8670289222212400770.post-13750106579403659642009-07-19T11:41:00.007+08:002009-07-19T12:23:15.088+08:00Table 31<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEJ8CmOBALQon5WB7Ko4hapzXjRKPsHqhuu6gXJVO9fM76JnSfEHjh4LbADuLRxaxHUxA1zyjfHNfkspuZmmvZE47bYZ3js6YbdxfS67EXCMCQuvqTBPvAVeHZtBhdMbsRtrUy1NHp0EER/s1600-h/IMG_0188.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEJ8CmOBALQon5WB7Ko4hapzXjRKPsHqhuu6gXJVO9fM76JnSfEHjh4LbADuLRxaxHUxA1zyjfHNfkspuZmmvZE47bYZ3js6YbdxfS67EXCMCQuvqTBPvAVeHZtBhdMbsRtrUy1NHp0EER/s200/IMG_0188.jpg" alt="" id="BLOGGER_PHOTO_ID_5360016422252323442" border="0" /></a>As a "Welcome to Philly!" and pre-exam treat to myself, I walked from the 30th Street Blue Line Subway station to the Comcast Center and entered Table 31, a [relatively] fancy restaurant in a modern building juxtaposed with historic architecture of Philadelphia's Center City. Looking very out of place with my plaid shorts and huge backpack, I slowly walked into the lounge -- in my mouselike way, of course -- and was greeted by Michelle, the friendly bartender, who brought me to a table near the bar.<br /><br />These are some of their lunch prix fixe selections ($26 for three courses):<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLi_sskAVEdf42HHqXcX47bJOTl4Yx-0TZPSPN9j-7FkrohtPDkE3qQTkSSnOqxZarHi6BGfyJO7n9v4PjTAnUNwhDPHq8EW3RolayuKbpWw2mRcv4KdqSUzPUca46GCpJSzaF1DZXARQz/s1600-h/IMG_0173.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLi_sskAVEdf42HHqXcX47bJOTl4Yx-0TZPSPN9j-7FkrohtPDkE3qQTkSSnOqxZarHi6BGfyJO7n9v4PjTAnUNwhDPHq8EW3RolayuKbpWw2mRcv4KdqSUzPUca46GCpJSzaF1DZXARQz/s320/IMG_0173.jpg" alt="" id="BLOGGER_PHOTO_ID_5360013942615278722" border="0" /></a><span style="font-size:78%;"><br /><span style="font-weight: bold;">Farfalle Pasta</span><br />Bowtie pasta with Italian sausage, baby tomatoes, and some unknown green vegetables. It's a bit on the salty side... </span><br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJiVDjKZemIN5n9Ck2a-GfBCKEeryWodqqQOFQkycLjF4O5J0xce4yuSpxiIBHBHisg8VUhnCNOmN_Mcek310JDyO2jET5RhU3v2hqMem4bjkDtCm8_89c2GELShXQe5xj3e-NxSaORc5n/s1600-h/IMG_0177.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJiVDjKZemIN5n9Ck2a-GfBCKEeryWodqqQOFQkycLjF4O5J0xce4yuSpxiIBHBHisg8VUhnCNOmN_Mcek310JDyO2jET5RhU3v2hqMem4bjkDtCm8_89c2GELShXQe5xj3e-NxSaORc5n/s320/IMG_0177.jpg" alt="" id="BLOGGER_PHOTO_ID_5360013953217289266" border="0" /></a><span style="font-size:78%;"><br /><span style="font-weight: bold;">Grilled Flatiron Steak</span><br />With mashed potatoes, carrots, and tomato vinaigrette -- the tartness of which complemented the steak well. Try this with a glass of 2004 Syrah from Napa, and you're all set.</span><br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6SCGPJ8NV4aO4SvSS6_oOhi76OieGUk5Tb0Mc90Q4LrJ65nEnw_RGNYUDG1vKJsQV1tZ4y129B56XVML9mwTE2t3uLmE3HWc8Qy_gWqkGMt0nyztEpIlcRKXCBwbBx_j4GHtTNQiuwtwN/s1600-h/IMG_0185.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6SCGPJ8NV4aO4SvSS6_oOhi76OieGUk5Tb0Mc90Q4LrJ65nEnw_RGNYUDG1vKJsQV1tZ4y129B56XVML9mwTE2t3uLmE3HWc8Qy_gWqkGMt0nyztEpIlcRKXCBwbBx_j4GHtTNQiuwtwN/s320/IMG_0185.jpg" alt="" id="BLOGGER_PHOTO_ID_5360013954647910610" border="0" /></a><span style="font-size:78%;"><br /><span style="font-weight: bold;">Vanilla Bean creme brulee</span><br />Not too sweet and not too creamy... everything about this dessert is just right. </span><br /></div><span style="font-size:100%;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span>The bill made a significant dent on my imaginary piggy bank, but the steak and wine were worth every penny. If you're headed to Philly and in the mood for something other than a Philly cheesesteak (which is HEAVENLY and a must-try, by the way!), give Table 31 a heads-up.<br /><br /><br /><span style="font-size:78%;">Table 31 at the Comcast Center<br />1701 JFK Boulevard<br />Philadelphia, PA<br />215.567.7111<br /><a href="http://www.table-31.com/">http://www.table-31.com</a><br /><br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzGZvrOiRutj-iEs0OT5xkdGoEd7cMzsXipBINzS3bn_uvxXQEZRNX9msrRSckm4f9u8pQHvOqGzvX8XORa8Cf0Wsweox3YRUY13ix0PPEvXbire8CDCqsuagV_Pb5QZIRJnFjVn81zPxe/s1600-h/IMG_0182.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 132px; height: 176px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzGZvrOiRutj-iEs0OT5xkdGoEd7cMzsXipBINzS3bn_uvxXQEZRNX9msrRSckm4f9u8pQHvOqGzvX8XORa8Cf0Wsweox3YRUY13ix0PPEvXbire8CDCqsuagV_Pb5QZIRJnFjVn81zPxe/s200/IMG_0182.jpg" alt="" id="BLOGGER_PHOTO_ID_5360021350834475970" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Tzk_cheyV7Gob6i5kDnR0iL3MXrYUYmTv7DivJ_X8-8PN4mVtL3GA-OXLFdeO92Z0F6_pOipH5qQqPw8d6zOqHOdh_Ht92LL7rUisWbqgFhh64c9jKuEeYynOEBsKlXZx7wGDJn4-wtm/s1600-h/IMG_0178.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 132px; height: 175px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Tzk_cheyV7Gob6i5kDnR0iL3MXrYUYmTv7DivJ_X8-8PN4mVtL3GA-OXLFdeO92Z0F6_pOipH5qQqPw8d6zOqHOdh_Ht92LL7rUisWbqgFhh64c9jKuEeYynOEBsKlXZx7wGDJn4-wtm/s200/IMG_0178.jpg" alt="" id="BLOGGER_PHOTO_ID_5360021345033887314" border="0" /></a><br /><br /><span style="font-size:100%;"><span style="font-size:78%;"><br /></span></span>Patshttp://www.blogger.com/profile/12709494206811054431noreply@blogger.com1tag:blogger.com,1999:blog-8670289222212400770.post-45252228782213472092009-06-16T11:59:00.009+08:002009-06-17T05:58:13.328+08:00Heavenly ChocolatesWhen I was still studying, we had this group called Chocoholics Anonymous. Well, it's not really anonymous (haha) -- my friends (headed by Ging Zamora-Racaza) and I met occasionally for dessert and we just named ourselves. Am not really a chocoholic; I just enjoy the company. And a bit of dark chocolate. :D<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeX13cbHucQ76ONppC-G5vMRtzHt7BGSxoF_f2EP_ZEXdb5Brn-aEmTM-f-7XqY5vrasfR8Y-4M7QELI_VtEAM8Nj8TV_iQEWYvcYzLFmMbp8BZ9pl1adXTlejZOrMFTpRhupsQxrUw6nu/s1600-h/IMG_5361.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeX13cbHucQ76ONppC-G5vMRtzHt7BGSxoF_f2EP_ZEXdb5Brn-aEmTM-f-7XqY5vrasfR8Y-4M7QELI_VtEAM8Nj8TV_iQEWYvcYzLFmMbp8BZ9pl1adXTlejZOrMFTpRhupsQxrUw6nu/s200/IMG_5361.jpg" alt="" id="BLOGGER_PHOTO_ID_5347779859334606658" border="0" /></a><br />For the true-blue chocoholics out there, Heavenly Chocolates is definitely one of Quezon City's best-kept secrets. (Not anymore, I hope!) Situated in a nondescript building along A. Roces Avenue, you wouldn't notice it at first glance when you pass by. You'd probably go, "Oh, that's a chocolate place right there." BUT... it has the smoooothest chocolate I've ever tasted.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmy2h7T2Lzy7SsvGka-r-udkY18wNjZAquDgLkUIfgrj9-ZPqwYYjwsqE4-jEeOOuUNWp_cUXZqptH0x3nBxkr2bemxEdMsHj2mC0EMKPZ_000l7PXVJoN7cRNlN764uugrxdna8cVG4zG/s1600-h/IMG_5364.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmy2h7T2Lzy7SsvGka-r-udkY18wNjZAquDgLkUIfgrj9-ZPqwYYjwsqE4-jEeOOuUNWp_cUXZqptH0x3nBxkr2bemxEdMsHj2mC0EMKPZ_000l7PXVJoN7cRNlN764uugrxdna8cVG4zG/s200/IMG_5364.jpg" alt="" id="BLOGGER_PHOTO_ID_5347777882639882242" border="0" /></a>My first encounter with Sachi Nama (ie. fresh) chocolate: Ivan and Thale went, "Try <span style="font-style: italic;">mo 'to</span>." I went up to the guy giving us a free sample. He gave me a 1 x 2 x 2 cm chunk of pure heaven. No gritty stuff, just... honest-to-goodness, rich, velvety dark chocolate. Made using the strictest quality control and Japanese technology, Sachi chocolate comes in lots of flavors: Milk, Bitter, Bittersweet, Macha, Mint, Rum, Champagne, and others. Two downsides, though: 1. It doesn't come cheap (Php 350 for a box of 15 chunks); and 2. More importantly, its storage temp should be between 1 and 10 degrees Celsius. So... it's either you wait for winter to come to Manila, or you eat it with a group of friends in the chocolate bar itself so it doesn't melt -- unless you want to eat them by yourself and feel sick in your stomach afterwards. Nonetheless, tasting a bit of Sachi chocolate is an experience worth the trip.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifd2IdPqUdLCW-VKzKd-PXaThi8ftqPmN5vUbyCVMwxPgyiCU_f9BAKFEMnMh1XhPMGbADsyOHuMqHw4kHWyOqfl8uW9f2kA0AKDI5reiI9IlI8wdve1iwA4jfWCKTuyWXma_9PhNn_1l6/s1600-h/IMG_5362.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 167px; height: 123px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifd2IdPqUdLCW-VKzKd-PXaThi8ftqPmN5vUbyCVMwxPgyiCU_f9BAKFEMnMh1XhPMGbADsyOHuMqHw4kHWyOqfl8uW9f2kA0AKDI5reiI9IlI8wdve1iwA4jfWCKTuyWXma_9PhNn_1l6/s200/IMG_5362.jpg" alt="" id="BLOGGER_PHOTO_ID_5347772487625536482" border="0" /></a>This chocolate bar doesn't just offer bittersweet goodness from Japan; it features desserts (including the infamous Montezuma, the chocolate pasta) and a wide selection of cocoa from various parts of the world -- Ghana and Ivory Coast, to name a few. We decided to try a pot of hot chocolate from Ecuador... "Wonder in a cup" seems to fall short in describing that smooth liquid. How's this: imagine yourself involuntarily closing your eyes and breathing deeply as you savor even just one gulp. (I'm not a chocolate connoisseur, so i can't comment on the taste technicalities.)<br /><br />So, if you've just had lunch or a light dinner with a group of friends (or a date) in the Morato area, try to drop by. Bring a laptop as well (it's a Wi-Fi spot). A few critics have said that they've had better, but I say... Judge for yourself.<br /><span style="font-size:78%;"><br /><br /><span style="font-weight: bold;">Heavenly Chocolates</span><br />127 A. Roces Avenue (off Tomas Morato), Quezon City</span><br /><span style="font-size:78%;">666-2208<br />Open from 1 pm - 10 pm<br /><br />(Sorry... I'm still figuring this out. Kindly drag the map to the Philippines, and click + or - to magnify or pan. Thanks!)<br /><br /><iframe marginheight="0" marginwidth="0" src="http://maps.google.com/maps/ms?ie=UTF8&msa=0&ll=37.0625,-95.677068&spn=23.875,57.630033&msid=118168787646228036174.00046c7e289313c8063bc&output=embed" scrolling="no" width="425" frameborder="0" height="350"></iframe><br /><small>View <a href="http://maps.google.com/maps/ms?ie=UTF8&msa=0&ll=37.0625,-95.677068&spn=23.875,57.630033&msid=118168787646228036174.00046c7e289313c8063bc&source=embed" style="color: rgb(0, 0, 255); text-align: left;">Heavenly Chocolates</a> in a larger map</small><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg3xissuxotTcAsZGrvMsKTgjhiTZQ7PcgSuA0Z0i9bx1kfdg9tdDzDaWyG3hv3KMuoYZoTgBmFutKXrRTyz4p6VeEAbJNPR4Ya6iNTrUl2PqmqLe-g1ZgXRIuvV8N_2G0RS2Hgb5Wu6M-/s1600-h/IMG_5370.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 166px; height: 124px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg3xissuxotTcAsZGrvMsKTgjhiTZQ7PcgSuA0Z0i9bx1kfdg9tdDzDaWyG3hv3KMuoYZoTgBmFutKXrRTyz4p6VeEAbJNPR4Ya6iNTrUl2PqmqLe-g1ZgXRIuvV8N_2G0RS2Hgb5Wu6M-/s200/IMG_5370.jpg" alt="" id="BLOGGER_PHOTO_ID_5347785219786941762" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaDNK_ixU2plvQezHCbjT_bur2MkMR-lI43RAn5LJJLYoorpwoaP-kNx9iw1exYnlPOq3afSNjM7fySWuJo1SVsI_c-O8b7J3f8SeRhDefZ09iVJc28U8Ors-DCDFs4V_2h9dfb58kapB2/s1600-h/IMG_5371.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 164px; height: 123px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaDNK_ixU2plvQezHCbjT_bur2MkMR-lI43RAn5LJJLYoorpwoaP-kNx9iw1exYnlPOq3afSNjM7fySWuJo1SVsI_c-O8b7J3f8SeRhDefZ09iVJc28U8Ors-DCDFs4V_2h9dfb58kapB2/s200/IMG_5371.jpg" alt="" id="BLOGGER_PHOTO_ID_5347785223825513714" border="0" /></a>Patshttp://www.blogger.com/profile/12709494206811054431noreply@blogger.com2tag:blogger.com,1999:blog-8670289222212400770.post-59804966780448208462009-06-14T12:56:00.009+08:002009-06-14T14:06:25.837+08:00KatreKatre /KAH-tre/ <span style="font-style: italic;">n</span>. A Turkish term for [a] drop or gout; a Filipino word for "bed"; and, a two-floor Mediterranean-fusion restaurant in a white structure along the side streets of Tomas Morato. Newlyweds and I hopped and skipped to the other side of the city to try some of its fare, as praised by our favorite blogger Anton and our friend Lala.<br /><br />It's 12:20pm. As we entered the restaurant, we felt a sense of airiness and minimalism, just as you probably would when you step into a house in the Greek Isles (or something). But wait... where is everybody? There's no one downstairs to greet you -- no diners as well -- but you see a waiter or two as you look up. We went, "Ah... so this is where the people are". A couple sat in a nook, and a group of friends ate and chatted by the window. We noticed a secluded area which could probably be used for small parties, then sat at our reserved table (in the middle of the dining area).<br /><br />Their cuisine boasts of an array of subtly Mediterranean dishes fused with French, Italian, and other influences. It's not overtly spicy -- a plus for foodies averse to hot things. Here's a list of what we got:<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0HSHAu4dorrc5dSfXNUZTh82uHqPA9nt1w3tw2wZvN24XjqvNT81mxoiUpeNr-IVrvqHHLDc5DLjmJYWURFZep06IHWEJyuoO4GsJuAiu1MLecVnaz5c-1q02rdgCZpSmrnl9Al_-3fna/s1600-h/IMG_5348.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0HSHAu4dorrc5dSfXNUZTh82uHqPA9nt1w3tw2wZvN24XjqvNT81mxoiUpeNr-IVrvqHHLDc5DLjmJYWURFZep06IHWEJyuoO4GsJuAiu1MLecVnaz5c-1q02rdgCZpSmrnl9Al_-3fna/s320/IMG_5348.jpg" alt="" id="BLOGGER_PHOTO_ID_5347050736934288562" border="0" /></a><br /><span style="font-weight: bold;"><span style="font-size:78%;">Cream of wild mushroom soup</span></span><span style="font-size:78%;"> (Php 160)<span style="font-weight: bold;"><br /></span>A thick, chunky, bowl with tortilla crisp, tomato brucoise, and parsley.<br />Not too earthy, on the salty side, but you can taste the wonderful melding of cream and mushroom. The serving size can be deceiving, though... the amount may look just enough for 1 person, but due to the rich flavors, it can be shared by three!<br /><span style="font-weight: bold;"></span></span></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0sgr_tRTsx8znHIaoRG8Ef_3IAjLTZmdCdp4grANA_AclWPhNWDX6i4c-kfKbaRI0ZJqYhZkg5kumD648bKBbOHg0DsB4Go9PKWMdNwaO-scj9QsZggaPEpSbZIcXucRZiqi7ctIhc6gO/s1600-h/IMG_5350.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0sgr_tRTsx8znHIaoRG8Ef_3IAjLTZmdCdp4grANA_AclWPhNWDX6i4c-kfKbaRI0ZJqYhZkg5kumD648bKBbOHg0DsB4Go9PKWMdNwaO-scj9QsZggaPEpSbZIcXucRZiqi7ctIhc6gO/s320/IMG_5350.jpg" alt="" id="BLOGGER_PHOTO_ID_5347050739016580018" border="0" /></a><br /><span style="font-weight: bold;"><span style="font-size:78%;">Field Green Salad</span></span><span style="font-size:78%;"> (Php 165)<br />A crisp and refreshing hodgepodge of lettuce, grapes, capers, kalamata, balsamic vinaigrette, and bleu cheese!<br />(Just a hint of the cheese, though, so it's good for non-bleu-savvy gourmands.)<br /></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5iR3w2t5MD-0PK5-61IQU-Hj_4axpQjyn_v6TEg_zUl9oLyvVll4WQLPwRxMxEzzun7XEPI_wr-2V3xB1qULGQt8AZsOSP-WieeQ0S-4jrZicVj3SQ6GJBBRg6z7cSOp8OMN6p1t-8nU/s1600-h/IMG_5351.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5iR3w2t5MD-0PK5-61IQU-Hj_4axpQjyn_v6TEg_zUl9oLyvVll4WQLPwRxMxEzzun7XEPI_wr-2V3xB1qULGQt8AZsOSP-WieeQ0S-4jrZicVj3SQ6GJBBRg6z7cSOp8OMN6p1t-8nU/s320/IMG_5351.jpg" alt="" id="BLOGGER_PHOTO_ID_5347050744265089602" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;"><span style="font-size:78%;">Trilogy</span></span><span style="font-size:78%;"> (Php 275)<br />A sampler of three kinds of bruschetta: the <span style="font-style: italic;">Traditional</span><span style="font-weight: bold;"> </span>(with Boursin cheese, Tomato Salsa, and Pesto), the <span style="font-style: italic;">Tuna Ceviche</span> (with Uni and Wasabi Aioli), and the <span style="font-style: italic;">Foie Gras with Grilled Chicken</span> (with cranberry sauce, mango puree, and pesto) --> the best among the three.<br /><br /><br /><span style="font-weight: bold;"></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyfbULrCrfotWbrH7KEHoY4AE6QpAOlblrCkITpaWVnJV-OtqN3IiUhGV307mYskj3enBeHjdMUDgow5YmBR3FHKkGjgFRizSn_wo3kqVyhQUVjilXgo2-HQAY8iN0Jh7i4WoDGgpy742P/s1600-h/IMG_5353.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyfbULrCrfotWbrH7KEHoY4AE6QpAOlblrCkITpaWVnJV-OtqN3IiUhGV307mYskj3enBeHjdMUDgow5YmBR3FHKkGjgFRizSn_wo3kqVyhQUVjilXgo2-HQAY8iN0Jh7i4WoDGgpy742P/s320/IMG_5353.jpg" alt="" id="BLOGGER_PHOTO_ID_5347050747908546690" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;"><span style="font-size:78%;">Navarin of Lamb with Couscous</span></span><span style="font-size:78%;"> (Php 395)<br />Wonderfully tender lamb shoulder, stewed with sofrito of garlic, onion, and peppers, in cinnamon and other Moroccan spices.<br />Oooh. Probably the best among the three entrees we got. (just writing about it now gets my stomach growling). The flavors did not overpower each other, and the couscous was cooked perfectly.<br /></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruL7BhdLNAHHHescPp5r_sd4Vnh_bYyYJ43B4AbClJdjS5uI_ae_dXRzFoCAXpURXCjLe5YkMw5XoSpmhtARs-Nq5hoDBU0mz9kQOzyYDRG8ktCZFKyUcMsU_9FAK94HChIjO36ASsEny/s1600-h/IMG_5354.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruL7BhdLNAHHHescPp5r_sd4Vnh_bYyYJ43B4AbClJdjS5uI_ae_dXRzFoCAXpURXCjLe5YkMw5XoSpmhtARs-Nq5hoDBU0mz9kQOzyYDRG8ktCZFKyUcMsU_9FAK94HChIjO36ASsEny/s320/IMG_5354.jpg" alt="" id="BLOGGER_PHOTO_ID_5347050753953883314" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;"><span style="font-size:78%;">Grilled Mahi-mahi</span></span><span style="font-size:78%;"> (Php 355)<br />A moist fillet with fricasse of calico scallops, olive oil, garlic, tomato, capers, and peppers. The creamy taste of the fish went well with the mildly flavored sauce.<br /><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHsDSmXKu2EmEtlGX5O-HP0VTh_g1Fx8udHtr4VxmegBz7edxRGLavYumHmBoS-P7IR40TTMI3laPadbrgNFlYaXLsBryqyh1IgXrXIb_0chpnfmMfWeoEFc1U1qELmDXtSXN75YtzCvPp/s1600-h/IMG_5356.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHsDSmXKu2EmEtlGX5O-HP0VTh_g1Fx8udHtr4VxmegBz7edxRGLavYumHmBoS-P7IR40TTMI3laPadbrgNFlYaXLsBryqyh1IgXrXIb_0chpnfmMfWeoEFc1U1qELmDXtSXN75YtzCvPp/s320/IMG_5356.jpg" alt="" id="BLOGGER_PHOTO_ID_5347052071737498674" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;"><span style="font-size:78%;">Pasta ala Katre </span></span><span style="font-size:78%;">(Php 320)<br />A cream-based sauce with a hint of bleu cheese, olive oil, garlic, and pesto, with heaps of vegetables and mushrooms. A bit on the rich and creamy side, but again, it's good for non-bleu-savvy people.<br /></span><div style="text-align: left;"><br /><div style="text-align: justify;">Thale got their specialty drink (Pandan iced tea), and Ivan got a bottle of 2004 South Australian Shiraz from <a href="http://dinelli.ph/">Dinelli</a> (a gourmet store few blocks away). Their corkage was Php 300 -- perfect. (Not that their wine selection was bad... we were just pinching pennies :D)<br /><br /><br />If you want to eat in the Tomas Morato area and are looking for something new, this is probably one of the places to check out. It's a refreshing sight in that strip laden with restaurant chains. Pros: flavors are not too foreign, service is relatively fast, and you can bring your wine without much penalty :D Pseudo-cons: a bit of a dent on the piggy bank, and the flavors don't pack a mean punch. But, if you're into fusion cuisine, this is a great place to be.<br /><br /><br /><span style="font-weight: bold;"><span style="font-size:78%;">Katre Mediterranean Fusion Restaurant</span></span><span style="font-size:78%;"><br />103 Scout Dr. Lascano Street (off Tomas Morato)<br />Brgy. Laging Handa, Quezon City<br />For reservations: (02) 373-4705</span><br /><span style="font-size:78%;">Hours: 12-2 pm, 6-10 pm (Tues to Sun)</span><br /><span style="font-size:78%;">Parking: in front of the restaurant</span><br /></div></div></div>Patshttp://www.blogger.com/profile/12709494206811054431noreply@blogger.com0tag:blogger.com,1999:blog-8670289222212400770.post-54447750859187299162009-04-18T07:45:00.017+08:002009-06-17T05:43:19.164+08:00Pre-wedding/Pre-exam mini-party<div style="text-align: justify;">For the past couple of weeks, it's been hard to drag me out of the house (people who know me should know why). Because of this, my good friends Ivan and Nathalie (plus Ivan's sister Rosette) visited me at home and ate/drank our way through the night.<br /></div><br /><div style="text-align: justify;">They brought 2 kinds of wine (but still had a crate or so in the car, haha), cheese, crackers, fruit, chopping board and knives, and Jollibee spaghetti for Rosette.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI123bVFGbY26mkPt_ek2Pme8HOIkMHX9s9hgtPAH2YPkcgvZcZil9P69vMnuvwiZ9hSB3-wDqsGZ6yzjoUJo6XMxrRAo4vxPUSURPn-DUAOkoztvcwD1PjMeOWoOIfeWIm1HdmoG9zl2i/s1600-h/DSC00023.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 313px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI123bVFGbY26mkPt_ek2Pme8HOIkMHX9s9hgtPAH2YPkcgvZcZil9P69vMnuvwiZ9hSB3-wDqsGZ6yzjoUJo6XMxrRAo4vxPUSURPn-DUAOkoztvcwD1PjMeOWoOIfeWIm1HdmoG9zl2i/s320/DSC00023.JPG" alt="" id="BLOGGER_PHOTO_ID_5325818203369550098" border="0" /></a><span style="font-size:78%;">Clockwise from bottom left: Magic Flakes crackers, Stilton cheese, pickled onions, pitted green olives, oranges, Manchego cheese, Parmigiano Riggiano cheese, sweet grape<br /><br /></span><div style="text-align: justify;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6P_JfHvAST6ArTPyOensbE3y804kAvHGuX7lPBppoEgm2g60BWBLhtm3ZJ6o9A0yCoF6pnX_OcgMYJhWqqumjGknODGang8NqzkZOsJr-sNjHIpPvmTjh92K2s6jJ4jjqwxWuNYWqIwYk/s1600-h/stilton+cheese.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6P_JfHvAST6ArTPyOensbE3y804kAvHGuX7lPBppoEgm2g60BWBLhtm3ZJ6o9A0yCoF6pnX_OcgMYJhWqqumjGknODGang8NqzkZOsJr-sNjHIpPvmTjh92K2s6jJ4jjqwxWuNYWqIwYk/s200/stilton+cheese.jpg" alt="" id="BLOGGER_PHOTO_ID_5325824530083569426" border="0" /></a><span style="color: rgb(0, 0, 0);">I have been hearing rave reviews about </span><span style="font-weight: bold; color: rgb(0, 0, 0);">Stilton</span><span style="color: rgb(0, 0, 0);"> cheese from my blue-savvy friend Thale, but haven't gotten around to tasting it myself. Hailing from England, Stilton has been around since the early 18th century, and has been made in the same way since then. Here's an excerpt from </span><span style="font-style: italic; color: rgb(0, 0, 0);">The Home of Stilton Cheese</span><span style="color: rgb(0, 0, 0);">:</span><br /><br /><span style="color: rgb(0, 0, 0);font-size:85%;" >"Quintessentially English, Stilton has its own Certification Trade Mark and is an EU Protected Food Name. This means that:<br /></span><p style="color: rgb(0, 0, 0);"><span style="font-size:85%;"> - it can only be produced in the three Counties of Derbyshire, Nottinghamshire and Leicestershire<br /> - it must be made from locally produced milk that has been pasteurised before use<br /> - it can only be made in a cylindrical shape<br /> - it must be allowed to form its own coat or crust<br /> - it must never be pressed and<br /> - it must have the magical blue veins radiating from the centre of the cheese."</span></p><span style="color: rgb(0, 0, 0);">The first crumbly bite was... utter heaven. A half centimeter cube was PACKED with the distinctive blue cheese flavor. That heady, robust aroma sneaking up from your mouth... yum.</span><br /></div></div><br /></div><span style="color: rgb(0, 0, 0);">How to serve it? Well, the simplest way is to just eat it right after opening your package from the deli. But here are some ways (again, from </span><span style="font-style: italic; color: rgb(0, 0, 0);">The Home of Stilton Cheese</span><span style="color: rgb(0, 0, 0);">):</span><br /><br /><span style="color: rgb(0, 0, 0);font-size:85%;" ><span style="color: rgb(102, 255, 255);font-family:georgia;font-size:100%;" > <span style="color: rgb(0, 0, 0);">• Blue Stilton is a versatile and easy to use ingredient in a variety of starters and main courses - a little goes a long way.</span></span><span style="font-size:100%;"><br /></span><span style="color: rgb(0, 0, 0);font-family:georgia;font-size:100%;" > • Like all good cheeses Blue Stilton is best served at room temperature (20 degrees C or 68 degrees F). Try to get your cheese out of the fridge an hour or so before eating so as to let the flavour of the cheese develop.</span><span style="font-size:100%;"><br /></span><span style="color: rgb(0, 0, 0);font-family:georgia;font-size:100%;" > • Blue Stilton is a must for any cheese board - serve with crackers or traditional plum loaf</span><span style="font-size:100%;"><br /></span><span style="color: rgb(0, 0, 0);font-family:georgia;font-size:100%;" > • Unlike most cheeses, Blue Stilton </span><span style="font-weight: bold; color: rgb(0, 0, 0);font-family:georgia;font-size:100%;" >may be frozen</span><span style="color: rgb(0, 0, 0);font-family:georgia;font-size:100%;" >. Wrap in several layers of cling film and a layer of foil and keep in freezer for up to 3 months. Defrost overnight in the fridge and allow to reach room temperature before serving.</span><span style="font-size:100%;"><br /></span><span style="color: rgb(0, 0, 0);font-family:georgia;font-size:100%;" > • Blue Stilton goes well with any wine -- simply experiment.</span><span style="color: rgb(0, 0, 0);font-family:georgia;font-size:100%;" > </span><span style="color: rgb(0, 0, 0);font-family:georgia;font-size:100%;" ><span style="color: rgb(0, 0, 0);">(b</span>ut they say that sweet wines -- like port or any dessert wines -- go best with Stilton)</span><span style="font-size:100%;"><br /></span><br /><span style="color: rgb(0, 0, 0);"><span style="font-size:100%;"><br /></span></span></span><a style="color: rgb(0, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8bj5eolvly2i_B0TlYIhtdavCPtG_jnYShqWdbpsxvXrDHaaHNWSbjHzjVvBrp9tFg7puEPhifVT-xnnOJQ9RyAAxdYXgBUgAIrlc3w1wRaSOL2-d-89RZIQMgE6dUFLc55PLMUypBH2b/s1600-h/artisanmanchego.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8bj5eolvly2i_B0TlYIhtdavCPtG_jnYShqWdbpsxvXrDHaaHNWSbjHzjVvBrp9tFg7puEPhifVT-xnnOJQ9RyAAxdYXgBUgAIrlc3w1wRaSOL2-d-89RZIQMgE6dUFLc55PLMUypBH2b/s200/artisanmanchego.jpg" alt="" id="BLOGGER_PHOTO_ID_5325829781018155186" border="0" /></a><span style="color: rgb(0, 0, 0);font-size:100%;" ><span style="color: rgb(0, 0, 0);">While Stilton is all about potency of flavor, <span style="font-weight: bold;">Manchego</span> is subtle. Produced in wheels in Don Quixote's land of</span></span><span style="color: rgb(0, 0, 0);font-size:100%;" ><span style="color: rgb(0, 0, 0);"> La Mancha, it is made only from the whole milk of Manchega sheep. It IS marvelous in its own way. Subtle, yes, but the creamy flavor sneaks up at you.<br /><br />They say Manchego is great with Spanish crackers, salmon, or lamb. </span></span><span style="color: rgb(0, 0, 0);font-size:100%;" >It is often eaten with </span><span style="font-style: italic; color: rgb(0, 0, 0);font-size:100%;" >dulce de membrillo</span><span style="color: rgb(0, 0, 0);font-size:100%;" >, a firm paste made of quince (a fruit native to Southwest Asia). Manchego also goes rather well with a medium-bodied beer. </span><br /><br /><br /><br /><a style="color: rgb(0, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9BhAz0T464wj8mobwFPc35NyYovYUJBbCEk5uqcaHkYv1uiWAYjQ5CrX_03q0f_seQIUUsVeZZZVs7s_TnHvhwr0v0gN1_5mAiUb0-XAYG-8HNyUa_8QyB6vdMhNEP8ud8Gqu9uw59pL/s1600-h/Parmigiano_reggiano_piece.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9BhAz0T464wj8mobwFPc35NyYovYUJBbCEk5uqcaHkYv1uiWAYjQ5CrX_03q0f_seQIUUsVeZZZVs7s_TnHvhwr0v0gN1_5mAiUb0-XAYG-8HNyUa_8QyB6vdMhNEP8ud8Gqu9uw59pL/s200/Parmigiano_reggiano_piece.jpg" alt="" id="BLOGGER_PHOTO_ID_5325834031104373778" border="0" /></a><span style="color: rgb(0, 0, 0);">Some trivia about Parmigiano-Reggiano:</span><br /><span style="color: rgb(0, 0, 0);">1. It CAN be eaten by itself (i.e. not just grated over pasta).</span><br /><span style="color: rgb(0, 0, 0);">2. It has the highest glutamate content of all cheeses, which explains its </span><span style="font-style: italic; color: rgb(0, 0, 0);">umami</span><span style="color: rgb(0, 0, 0);"> flavor (like Ajino-Moto) and why Easterners love it.</span><br /><span style="color: rgb(0, 0, 0);">3. According to legend, the Parmigiano was created in the 13th-14th century in the province of Reggio Emilia. Soon, its production spread to the Parma and Modena areas.</span><br /><span style="color: rgb(0, 0, 0);">4. It is hard, fatty, salty, and granular, but nonetheless flavorful, heady, and delicious.</span><br /><span style="color: rgb(0, 0, 0);">5. It is a cousin of Grana Padano (my favorite), which has less fat and is being produced in the town of Lodi.</span><br /><br /><br /><div style="text-align: center; color: rgb(0, 0, 0);"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh9UyC1guEr4xLOOsldMez9Oelhsu5TifctIE51zUNB-STMqxlBPwPBvSVjMM8m0fGZnNszzbzBIz9XDg_Izq73CGuPDxi-pRg5AVKupFLMZUEGgtaKp6KNtY5H8k7HcUms36BfB-C0-0-/s1600-h/DSC00024.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh9UyC1guEr4xLOOsldMez9Oelhsu5TifctIE51zUNB-STMqxlBPwPBvSVjMM8m0fGZnNszzbzBIz9XDg_Izq73CGuPDxi-pRg5AVKupFLMZUEGgtaKp6KNtY5H8k7HcUms36BfB-C0-0-/s320/DSC00024.JPG" alt="" id="BLOGGER_PHOTO_ID_5325818209407198066" border="0" /></a><span style="font-size:78%;">A glass of 2008 Angove Butterfly Ridge Shiraz-Cab (from South Australia) compliments our mini-meal. Here's how i described it to Ivan (pardon the nerd talk, i'm studying!): its burst of sweetness is akin to the action potential of pacemaker cells.<br /><br /></span></div><br /><a style="color: rgb(0, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShOx4ALM9NjJso1e85WMaMisBlOFJFn2_6n4HNbOWMSI9eKMtigbcpPgwcVHbuc_U7oBwW85GCgicG8DcbRt1M15KxhAEhWOs8hJtc0a0gkRn3KuKF7zuo615Ajw2UHT6PDHn3cUzXrQ9/s1600-h/DSC00020.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShOx4ALM9NjJso1e85WMaMisBlOFJFn2_6n4HNbOWMSI9eKMtigbcpPgwcVHbuc_U7oBwW85GCgicG8DcbRt1M15KxhAEhWOs8hJtc0a0gkRn3KuKF7zuo615Ajw2UHT6PDHn3cUzXrQ9/s320/DSC00020.JPG" alt="" id="BLOGGER_PHOTO_ID_5325818211701012642" border="0" /></a><br /><span style="color: rgb(0, 0, 0);">Thanks again, guys! Enjoyed your company, as </span><span style="color: rgb(0, 0, 0);">always.</span><br /><br /><br /><br /><span style="font-weight: bold;font-family:arial;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0);">References:</span><br /><br /><span style="font-weight: bold;"><span style="color: rgb(0, 0, 0);">www.stiltoncheese.com</span><br /><span style="color: rgb(0, 0, 0);">www.en.wikipedia.org</span><br /><span style="color: rgb(0, 0, 0);">www.pdphoto.org</span><br /></span></span></span>Patshttp://www.blogger.com/profile/12709494206811054431noreply@blogger.com0tag:blogger.com,1999:blog-8670289222212400770.post-83742620761609253872009-01-02T00:15:00.008+08:002009-06-14T14:13:16.450+08:00AubergineOne not-so-hectic Friday night, a girl with a single kidney, a girl with renal artery stenosis, and two people in need of consoling went to Aubergine, a French bar and resto at 32nd and Fifth. Everything, and i mean EVERYTHING, was good. No <span style="font-style: italic;">patibongs</span>. We spent a fortune, but for the stuff we ate? Definitely worth it.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjEffan-jZb3KESK5CchLE50MEYis7hTf527QQkjhLFBlyu660VWeWtLpFqbIIVJG0fD-HBjj9ry8009Ao4swHgGule9sHFfU6b11NRSIrvOe1EiIscPIMJmGb1N91RMcWQMifGy2tFVR_/s1600-h/DSC02707.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjEffan-jZb3KESK5CchLE50MEYis7hTf527QQkjhLFBlyu660VWeWtLpFqbIIVJG0fD-HBjj9ry8009Ao4swHgGule9sHFfU6b11NRSIrvOe1EiIscPIMJmGb1N91RMcWQMifGy2tFVR_/s320/DSC02707.JPG" alt="" id="BLOGGER_PHOTO_ID_5286362708992336946" border="0" /></a><br /><span style="font-size:85%;">Compliments of the Chef: Breaded feta cheese with mango and cilantro<br /></span></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3jIonWPYogfYMlfFzKMZ3k5ygW0c_Ex0zce356IX8P49oB0HcKeyg1KPm7yyRvGMdD5bS4XYLIpTSbAwhTpLPpACJSkP3G813PUOgV4krBW91F92u7WNeep_gKad8OAisgzldov_NG0O/s1600-h/DSC02708.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3jIonWPYogfYMlfFzKMZ3k5ygW0c_Ex0zce356IX8P49oB0HcKeyg1KPm7yyRvGMdD5bS4XYLIpTSbAwhTpLPpACJSkP3G813PUOgV4krBW91F92u7WNeep_gKad8OAisgzldov_NG0O/s320/DSC02708.JPG" alt="" id="BLOGGER_PHOTO_ID_5286362724367839746" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:85%;">Duck foie gras and smoked duck breast sampler<br /><span style="font-size:85%;">A whole lotta ways to enjoy ducks.</span><br /></span></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrRQLqyH64LVZvPmZdanLNmjzjqztbWhHkYWIOQo23VwZKxABo7cUebj22lzH9lgLoYazzX89plIKLGMz5-mKL1xVTfU22QzGBjwO4X69L1xAXeoidkRd_IcjSEGZWRrCnKZkyJC0VAX4/s1600-h/DSC02710.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrRQLqyH64LVZvPmZdanLNmjzjqztbWhHkYWIOQo23VwZKxABo7cUebj22lzH9lgLoYazzX89plIKLGMz5-mKL1xVTfU22QzGBjwO4X69L1xAXeoidkRd_IcjSEGZWRrCnKZkyJC0VAX4/s320/DSC02710.JPG" alt="" id="BLOGGER_PHOTO_ID_5286362738043999170" border="0" /></a><br />Wild mushroom froth with truffles<br /><span style="font-size:85%;">Yummm. My kind of mushroom soup (ie. tastes like the earth)</span><br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1gNRMMabBLHuqOrmtWUdM2q923-XN_y41JQ2jhpwobuTXXXa24B7EVJsmN_h8SqMX1hY46rY524GxDPPwdpGf25YsFP4P_AY9COWmKjz49KKwE7Sb-50GLZSwvTq2WIZa2ka5oRb7aCa/s1600-h/DSC02716.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1gNRMMabBLHuqOrmtWUdM2q923-XN_y41JQ2jhpwobuTXXXa24B7EVJsmN_h8SqMX1hY46rY524GxDPPwdpGf25YsFP4P_AY9COWmKjz49KKwE7Sb-50GLZSwvTq2WIZa2ka5oRb7aCa/s320/DSC02716.JPG" alt="" id="BLOGGER_PHOTO_ID_5286362739011509746" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:85%;">Prawn Tagliolini (with marscapone cheese and zucchini)<br /><span style="font-size:85%;">Oh, this was great. On the rich side, but awesome.</span><br /></span></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIbzS37gCEMK1AlFCIZiXz9I060yMzWVIKBWCkTecHg3EjAmBPrh2ZpTc9Aq1MOKa4WqdYs6QR2WZ3aqGMcUHy4cHeZ0O7DhJAAejznex9D44C-x_pf4x7zT9SzHZfH6-nKkK4RApYt4w2/s1600-h/DSC02713.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIbzS37gCEMK1AlFCIZiXz9I060yMzWVIKBWCkTecHg3EjAmBPrh2ZpTc9Aq1MOKa4WqdYs6QR2WZ3aqGMcUHy4cHeZ0O7DhJAAejznex9D44C-x_pf4x7zT9SzHZfH6-nKkK4RApYt4w2/s320/DSC02713.JPG" alt="" id="BLOGGER_PHOTO_ID_5286362754756216034" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:85%;">Surf n' Turf<br /><span style="font-size:78%;"><span style="font-size:85%;">Grilled Lobster, Beef Tenderloin, and Seared Duck Foie Gras with port wine sauce and potato gratin.<br />One of two house specials. Two words: oh, man.</span><br /></span></span></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDoyaP7Y2SqyjXDMbZa5jVAz9IHb-sFR54vJq5ob8z4bQIq725iQA_SRuAD6oD8wGJdUhTm4A2kh9x7ujuzTkaxkK_Hk1oC8jUFL8Sk5PTZwZjWRNmWygvo8l5nMR1km9neLi6ZN_p8-kf/s1600-h/DSC02717.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDoyaP7Y2SqyjXDMbZa5jVAz9IHb-sFR54vJq5ob8z4bQIq725iQA_SRuAD6oD8wGJdUhTm4A2kh9x7ujuzTkaxkK_Hk1oC8jUFL8Sk5PTZwZjWRNmWygvo8l5nMR1km9neLi6ZN_p8-kf/s320/DSC02717.JPG" alt="" id="BLOGGER_PHOTO_ID_5286364870360070466" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:85%;">Pineapple glazed Australian rack of lamb with port wine tamarind jus, potato gratin, and green beans<br /><span style="font-size:85%;">The other house special. They did justice to the lamb.</span><br /></span></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDmr3S-aNtFEimc0eGm_luFkdimvW2n0jytZVQA2ubuwKXJY8mtDH8HHhwRdkjiwE-_crdlHibl-Q4tNevUokdQLwqK9JbNrAM9b5gYBti6hq0Kp6JtIj-k7PiF3Xy5nldmDNJbul9Obv/s1600-h/DSC02720.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDmr3S-aNtFEimc0eGm_luFkdimvW2n0jytZVQA2ubuwKXJY8mtDH8HHhwRdkjiwE-_crdlHibl-Q4tNevUokdQLwqK9JbNrAM9b5gYBti6hq0Kp6JtIj-k7PiF3Xy5nldmDNJbul9Obv/s320/DSC02720.JPG" alt="" id="BLOGGER_PHOTO_ID_5286364873689218498" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:85%;">Tiramisu with creme Anglaise and Arabica coffee-infused ice cream<br /><br /></span></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUohxQS40NEVnZaDIUEPyt-XdsICgMsZzSpxQWawvjknfwzl1E1du0XTSS49Ah7ZumXIO0KW2oqp_5twidYeN0D48r10UoYaXmufb8G3zP7NTJ1lYbCctgjKWKgHk3rky7ksqRXlKNNOt_/s1600-h/DSC02721.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUohxQS40NEVnZaDIUEPyt-XdsICgMsZzSpxQWawvjknfwzl1E1du0XTSS49Ah7ZumXIO0KW2oqp_5twidYeN0D48r10UoYaXmufb8G3zP7NTJ1lYbCctgjKWKgHk3rky7ksqRXlKNNOt_/s320/DSC02721.JPG" alt="" id="BLOGGER_PHOTO_ID_5286364881104913394" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:85%;">Green Tea creme brulee, Flourless chocolate cake, Sugarless ice cream, and Cointreau-marinated berries</span><br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zvN09_vB59r7ZW3iKpxkpgfnZ5DUg9d9RoK09sQnFdIFjZL3Resp1_IouuofffV7nWLL5fuu0XitbkpPRdGMITnAnDUjMT7K_iOdC5s86I64Ru6O6aY9Fv2x4lij1dzfOFcJPUhR0V2D/s1600-h/DSC02718.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zvN09_vB59r7ZW3iKpxkpgfnZ5DUg9d9RoK09sQnFdIFjZL3Resp1_IouuofffV7nWLL5fuu0XitbkpPRdGMITnAnDUjMT7K_iOdC5s86I64Ru6O6aY9Fv2x4lij1dzfOFcJPUhR0V2D/s320/DSC02718.JPG" alt="" id="BLOGGER_PHOTO_ID_5286364885330298626" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:85%;">Calamansi sorbet<br /><span style="font-size:85%;">A perfect way to cut the meal into two parts, or to just simply end it. Adds a big ZING!!!! to the meal. Very refreshing to the palate.</span><br /></span></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj27xCtbfeanvD2tk5tziABL6DBIBbA6WJtE8rgykfsmOkD7VjUWUuG4eOPT2OfUcOCdIzLywjNRREd1PBfVUSCHAtPYlcj_aPCxAf2wYt7AHrT2PxwzcApcQi1GrjGqPdXa3rAFWDy0Fjr/s1600-h/DSC02706.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj27xCtbfeanvD2tk5tziABL6DBIBbA6WJtE8rgykfsmOkD7VjUWUuG4eOPT2OfUcOCdIzLywjNRREd1PBfVUSCHAtPYlcj_aPCxAf2wYt7AHrT2PxwzcApcQi1GrjGqPdXa3rAFWDy0Fjr/s320/DSC02706.JPG" alt="" id="BLOGGER_PHOTO_ID_5286364890284005442" border="0" /></a><br />We enjoyed our feast with glasses of Wolf Blass Red Label Shiraz/Cabernet Sauvignon, Santa Carolina Cabernet Sauvignon, and Cinzano Asti Spumante. The reds had a "perfect long finish", by the way.<br /><br /><br /><span style="font-size:78%;">Aubergine Restaurant<br />32nd and Fifth Building, 5th Avenue cor 32nd Street<br />Bonifacio Global City, Taguig 1634<br />Philippines<br />+63-2-8569888<br /><br />Parking:<br />1) below 32nd and Fifth Bldg, behind HSBC<br />2) across the Bridgestone building<br /></span>Patshttp://www.blogger.com/profile/12709494206811054431noreply@blogger.com2tag:blogger.com,1999:blog-8670289222212400770.post-33999887641885557752008-08-03T00:00:00.005+08:002009-06-14T14:16:16.598+08:00Arya Persian RestaurantAt last, it has arrived.<br /><br />My friends and I have been waiting for the opening of <span style="font-style: italic;">Arya</span>, not because we've tried it out at its flagship branch in Greenhills, but because one of my friends is half-Iranian. :p<br /><br />One time, she brought homemade kebabs with grilled tomatoes and special rice to work. Twas gone in 60 seconds.<br /><br />That was the time when i realized that i looooove Persian food.<br /><br /><span style="font-style: italic;">Arya</span> is a small joint at the 2nd floor of the new Midtown wing at Robinsons Place Manila. Its sunny yellow walls are a contrast to the three small booths on its right side (purple, with lots of texture). Maico, Malen and I (i.e. the current Neurology rotators) sat in one of said booths to curb our hunger.<br /><br />Everything we got gave us a Ratatouille moment, i.e. fireworks in the background after one bite.<br /><br /><br /><div style="text-align: center;"><span style="font-size:85%;">Pumpkin soup (no picture)</span><br /><span style="font-size:78%;">It's not a creamy version, but VERY SPICY (as in full of pepper-y flavor). I like, I like. Since it's flavorful, one serving can be split into three. No kidding.</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx0hPjO-g2fX0aUNo4xy2S5NwLlYwotL8qaLvSFvIQ8B3gn9NuqNFV0dH9jmeejCRLo2gZnVzoDqKk89eGgmgh3eEShdIstu0_2bZlEnms8hemOjV8wq6D08Odyf9R3NF9qTfqkjNC_hqf/s1600-h/DSC00033.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx0hPjO-g2fX0aUNo4xy2S5NwLlYwotL8qaLvSFvIQ8B3gn9NuqNFV0dH9jmeejCRLo2gZnVzoDqKk89eGgmgh3eEShdIstu0_2bZlEnms8hemOjV8wq6D08Odyf9R3NF9qTfqkjNC_hqf/s320/DSC00033.JPG" alt="" id="BLOGGER_PHOTO_ID_5229956979693462354" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:85%;">Beef koobideh with basmati rice (Php 330)<br /><span style="font-size:78%;">Ground beef packed with pungent onions and pepper, plus buttered long-grain rice. </span><br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaCDwiX72y55pgewlZ0YkOl8L0GR-ZfSxfmWMZgsFZ7omNGeRrBwzC5xb-XdyriuUzPGhwjDMOVAAcOhZ15bVqlIKewD2aL74TJAOlnCCXrBj7QMxR4OnDwAUy_QmIhwM7BzOrcnkWkU0u/s1600-h/DSC00035.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaCDwiX72y55pgewlZ0YkOl8L0GR-ZfSxfmWMZgsFZ7omNGeRrBwzC5xb-XdyriuUzPGhwjDMOVAAcOhZ15bVqlIKewD2aL74TJAOlnCCXrBj7QMxR4OnDwAUy_QmIhwM7BzOrcnkWkU0u/s320/DSC00035.JPG" alt="" id="BLOGGER_PHOTO_ID_5229956982821782082" border="0" /></a><br /><span style="font-size:85%;">Bareh koobideh with basmati rice (Php 345)</span><br /><span style="font-size:78%;">Ground lamb cooked the same way as beef koobideh, only with the distinctive taste of lamb.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3TsrPOl_TGe2VycfoJ42OjO2Oh-PfiF7oxszNcAvLH7-M9x84lpXbq_DDPxN1cNtFm0TvJaehV7CkN0JmbGzZ14rFIsw-6vAu08e3M6MB_ergdnXpIyh3rr2P_yf3XY6HOAyE_Svd6txJ/s1600-h/DSC00031.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3TsrPOl_TGe2VycfoJ42OjO2Oh-PfiF7oxszNcAvLH7-M9x84lpXbq_DDPxN1cNtFm0TvJaehV7CkN0JmbGzZ14rFIsw-6vAu08e3M6MB_ergdnXpIyh3rr2P_yf3XY6HOAyE_Svd6txJ/s320/DSC00031.JPG" alt="" id="BLOGGER_PHOTO_ID_5229956992789294258" border="0" /></a><br /><span style="font-size:85%;">Chicken biryani with biryani rice (Php 365)</span><br /><span style="font-size:78%;">Quarter chicken with a rich brown sauce (i can't tell which spices are in it!), with long-grain rice with raisins.<br />Slightly patibong (but only because it's a chicken dish). I bet the lamb would taste better.</span><br /></div><br /><br />Kudos to the staff for volunteering to mash the grilled potatoes and mix them with salt, pepper, and chilli and garlic sauces, for you guys to put it on top of the kebab. Yuuuuuuum.<br /><br />Five stars!!!!!<br /><br />Bottom line: I hope they do deliveries.<br /><br /><br /><br />Arya Persian Restaurant<br />2nd Floor, Midtown Wing, Robinsons Place Manila<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig6DnURevcff3SksncvQv6QR2mHFX9k0efHGpo6KMNYRDb4htcldRfWhyRacGxnpQD1kMXwoRAVTI-rTJySHnWMWzIeKaeP-X79EKVa8RVV-JnY-IPbmHU7FlE4Q82cr69BerHQnkw9LLJ/s1600-h/DSC00038.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig6DnURevcff3SksncvQv6QR2mHFX9k0efHGpo6KMNYRDb4htcldRfWhyRacGxnpQD1kMXwoRAVTI-rTJySHnWMWzIeKaeP-X79EKVa8RVV-JnY-IPbmHU7FlE4Q82cr69BerHQnkw9LLJ/s320/DSC00038.JPG" alt="" id="BLOGGER_PHOTO_ID_5229957004234087026" border="0" /></a>Patshttp://www.blogger.com/profile/12709494206811054431noreply@blogger.com3tag:blogger.com,1999:blog-8670289222212400770.post-37320924127978065282008-07-30T10:26:00.010+08:002009-06-14T14:15:34.816+08:00La MaisonHaving a reason to go out, my friends and I went to the faraway land of Greenbelt (haha) to eat at Cyma. But no... It was closed for renovation. For as long as our growling stomachs could allow us, we trooped to nearby Greenbelt 5 to check out alternative chow places. Eventually, we decided to stop at <span style="font-style: italic;">La Maison</span>, a ribs/steaks/seafood joint on the 3rd floor.<br /><br /><span style="font-style: italic;">La Maison</span> isn't as easy to locate as Fely J's or John and Yoko, but the facade is inviting once you see it. Full-glass panels with wooden cupboards (for wine displays) greet you as you go in. The dining area is divided into 2: the main dining hall and a smaller, more intimate enclave. Dozens of large, cone-shaped light fixtures jazz up the ceiling. Cute denim placemats are lined on the tables. All-in-all, i'd give them 4 stars out of 5 for decor.<br /><br />These were the stuff we got (along with a... relatively disappointing bottle of a 2006 Great Trail Merlot):<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3nlX7sYja9HLuD4smdCmXTaWGoinGaKqJuJR858knPgyVLAVgLtN3K3OHBKKYvo0FyUvAajJsoGzhtH9uBMplioH96PO_dul5DhDHh72FsMDo5vnnWU6t8bmxnxDu1PWeBTyNkUi_H0ii/s1600-h/DSC01670.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3nlX7sYja9HLuD4smdCmXTaWGoinGaKqJuJR858knPgyVLAVgLtN3K3OHBKKYvo0FyUvAajJsoGzhtH9uBMplioH96PO_dul5DhDHh72FsMDo5vnnWU6t8bmxnxDu1PWeBTyNkUi_H0ii/s320/DSC01670.JPG" alt="" id="BLOGGER_PHOTO_ID_5229561434459881762" border="0" /></a><span style="font-size:85%;">Wild Mushroom Soup (Php 170)</span><br /><span style="font-size:78%;">Pureed shiitake mushrooms with cream. Great with lots of freshly crushed pepper.</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7CWY4Tue-wpbskfuO7Dk9-mypEwiN8PO7fa37lIZ7WqjySuY00dLN-u_kqZnJHiD2Z5KQvFL1B8BRS8l22OeB8gXaWiNrjTzFt94WR-wZzx_nR2gSItKUEiJS-0n0lXvpCfxzkrFbVab/s1600-h/DSC01671.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7CWY4Tue-wpbskfuO7Dk9-mypEwiN8PO7fa37lIZ7WqjySuY00dLN-u_kqZnJHiD2Z5KQvFL1B8BRS8l22OeB8gXaWiNrjTzFt94WR-wZzx_nR2gSItKUEiJS-0n0lXvpCfxzkrFbVab/s320/DSC01671.JPG" alt="" id="BLOGGER_PHOTO_ID_5229561948324880962" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:85%;">Seafood Cioppino Soup (Php 180)</span><br /><span style="font-size:78%;">Ahhh... The highlight of the meal. Flavors of the sea are complemented well by a tomato-based soup, with hints of basil here and there.</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3mm0ys5UHpaWMF2RbCCMRzbAlSUGBH4IGZOO7-ppV9K6LG4aEidhXu1sOLcASTk6Sa5OIHHUTajEqIbrz0vqNEZ61T5TeGxQJ5vBV0eCk1_iLzQzqrRmKUt_f6gWfhUDNflCzkc8XtYgH/s1600-h/DSC01663.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3mm0ys5UHpaWMF2RbCCMRzbAlSUGBH4IGZOO7-ppV9K6LG4aEidhXu1sOLcASTk6Sa5OIHHUTajEqIbrz0vqNEZ61T5TeGxQJ5vBV0eCk1_iLzQzqrRmKUt_f6gWfhUDNflCzkc8XtYgH/s320/DSC01663.JPG" alt="" id="BLOGGER_PHOTO_ID_5229564319614626258" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:85%;">Salmon and Mango Salad (Php 325)</span><br /></div><div style="text-align: center;"><span style="font-size:78%;">Iceberg lettuce with a few slices of salted salmon (not smoked) and mango. Reminiscent of the Tessie Tomas Salad from Chef's Quarter (but not nearly quite as delish).</span><br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9fKgA5AefcxNbISaWwgNCEl56s60aE0OXiVSaHVP5j5tFkcQWB5sDPwX-sVtsya-6U6-ntvhoAu5Lc4RmEEdMWbxhn1-tU1wOLplC8vxEWn3456V9EveawcZWUQST2h5ufgooWD7ZGqP7/s1600-h/DSC01676.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9fKgA5AefcxNbISaWwgNCEl56s60aE0OXiVSaHVP5j5tFkcQWB5sDPwX-sVtsya-6U6-ntvhoAu5Lc4RmEEdMWbxhn1-tU1wOLplC8vxEWn3456V9EveawcZWUQST2h5ufgooWD7ZGqP7/s320/DSC01676.JPG" alt="" id="BLOGGER_PHOTO_ID_5229564335048018882" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:85%;">Pesto pasta (Php 335)</span><br /></div><div style="text-align: center;"><span style="font-size:78%;">PATIBONG!!</span><br /><span style="font-size:78%;">It's kind of... bland. Chef d'Angelo's is better.</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6636qKFVD_R3J6ZK-5AhQA4ecRFfglJr7wy5VtXynZoutYnwVeWO7B7KNWqPbvB17aWnXB2BbCZO_rhRojndiA__uNR5gizCqk6TlD_RukrEP8zbReyzRmNs_t0IO6_EReurV3yUCYKL-/s1600-h/DSC01680.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6636qKFVD_R3J6ZK-5AhQA4ecRFfglJr7wy5VtXynZoutYnwVeWO7B7KNWqPbvB17aWnXB2BbCZO_rhRojndiA__uNR5gizCqk6TlD_RukrEP8zbReyzRmNs_t0IO6_EReurV3yUCYKL-/s320/DSC01680.JPG" alt="" id="BLOGGER_PHOTO_ID_5229568153526816018" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:85%;">Ribeye steak (Php 350 per 100g)</span><br /></div><div style="text-align: center;"><span style="font-size:78%;">Their steaks range from 200-350 grams. I got the largest one available that night. Haha. Their plating was weird, but the steak was okay.</span><br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ80eID8K8O83MTni6VZPa_CbJmtdq0Ek-hQbCsFal5gK_VsYVvMP_VgFVK7rdnC8qdb0wFCn4unFnkq8aRgehOXDFq-znMjY-_AHHWvdF7PZmi_zTUYGt3xaVgerWE3k1z8I1PP7kZ-bi/s1600-h/DSC01679.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ80eID8K8O83MTni6VZPa_CbJmtdq0Ek-hQbCsFal5gK_VsYVvMP_VgFVK7rdnC8qdb0wFCn4unFnkq8aRgehOXDFq-znMjY-_AHHWvdF7PZmi_zTUYGt3xaVgerWE3k1z8I1PP7kZ-bi/s320/DSC01679.JPG" alt="" id="BLOGGER_PHOTO_ID_5229564348840193714" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:85%;">Bleu cheese steak (Php 625)</span><br /><span style="font-size:78%;">Another highlight of the meal... I don't like bleu cheese during normal days, but the way they made it more... palatable to the general public earned them plus points. :)</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFIVjGyZabLu_2IcaphTMXZXsXAlz078AXVUykKlD4UM4IQ27vehfQIb6qA3ANlAxkxxvH4kIDWPwfBXXE9qJWFnBcHoSIApkKWZbtedr9EPdRe2QcnFZjRgyc5yRo410pt6eDHQMNMKs/s1600-h/DSC01674.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFIVjGyZabLu_2IcaphTMXZXsXAlz078AXVUykKlD4UM4IQ27vehfQIb6qA3ANlAxkxxvH4kIDWPwfBXXE9qJWFnBcHoSIApkKWZbtedr9EPdRe2QcnFZjRgyc5yRo410pt6eDHQMNMKs/s320/DSC01674.JPG" alt="" id="BLOGGER_PHOTO_ID_5229564327890927394" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:85%;">Seafood bounty (Php 795) - serves 4 to 5 people</span><br /><span style="font-size:78%;">Calamari, shrimp, baked mussels, and fish fillet, all cooked in an American/Creole way.</span><br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBCGnZf_2JJz97YdcGbVigima54ci8vnXvj_hNL_Cxsex8OT4XDjQy8euo9BgoN4SXL8ckA79V4AP1xHKAhIgkYSlOkJOkr9Uk8WUk93-Dz9NlA40RntKfzFcec3QZQ159FxCpxFX8B39/s1600-h/DSC01678.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBCGnZf_2JJz97YdcGbVigima54ci8vnXvj_hNL_Cxsex8OT4XDjQy8euo9BgoN4SXL8ckA79V4AP1xHKAhIgkYSlOkJOkr9Uk8WUk93-Dz9NlA40RntKfzFcec3QZQ159FxCpxFX8B39/s320/DSC01678.JPG" alt="" id="BLOGGER_PHOTO_ID_5229564344515313954" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:85%;">Meat bounty (Php 845) - serves 4 to 5 people</span><br /><span style="font-size:78%;">Roast pork and beef, Rosemary chicken, and baby back ribs served with honey glaze on the side.</span><br /></div><br /><br />The bottom line:<br />1. I'd have chosen Mang Jimmy's (in Balara... not sure if it's still there) or Rito's (in Baguio) if given a chance. But if you just want to try out a different steaks/ribs/seafood place, that's fine. Just don't expect the <span style="font-style: italic;">piso</span> you pay to be justified.<br /><br />2. Their wine list was... saddening. They'll give you a one-page list of choices, but in the end they'd tell you everything in that list is gone.<br /><br />3. If ever you do decide to go here, get the Seafood Cioppino, Bleu Cheese Steak, and Lunch specials.<br /><br />4. You can split the soup servings into 2 so that you won't feel full.<br /><br />La Maison<br />3rd Floor, Greenbelt 5, Makati<br />(02) 729-9079<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJyjT4f0r8u5NOzvhIZgiTPoVTjuVjIA5vGrM81_nlTdkqPXeXubyTsV1meIYzxC-CSsBsbyW2VTAjPrYADn-bIbefjLuiitONW2VkRfOCzax2DpZMlOahItk2IqZoUCfm66A_1cUFMg5_/s1600-h/DSC01682.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJyjT4f0r8u5NOzvhIZgiTPoVTjuVjIA5vGrM81_nlTdkqPXeXubyTsV1meIYzxC-CSsBsbyW2VTAjPrYADn-bIbefjLuiitONW2VkRfOCzax2DpZMlOahItk2IqZoUCfm66A_1cUFMg5_/s320/DSC01682.JPG" alt="" id="BLOGGER_PHOTO_ID_5229568160846108482" border="0" /></a><span style="font-size:78%;">JP (the neat eater)'s plate.</span><br /></div>Patshttp://www.blogger.com/profile/12709494206811054431noreply@blogger.com0tag:blogger.com,1999:blog-8670289222212400770.post-76425504276665618342008-02-01T04:47:00.001+08:002009-06-14T14:14:26.664+08:00Terry SelectionI'm on a roll. And desperate to eat, as a matter of fact. Being a quirkyalone (as my friend Claire dubbed us), i tagged along with chow couple Ivan and Thale to another food adventure: our journey into the wonders of Spanish cuisine as exemplified by Terry Selection.<br /><br />Since it was on our way, we stopped at Galileo Enoteca deli for a while to get some cheeses and 1 kilo of their orgasmic hot chocolate. Then off we went.<br /><br />Terry Selection is quite hard to find unless you knew its address or unless you got directions beforehand -- you won't be able to see it from the main road, since its building is situated inside a compound. After a long-ish driveway, you'll see a brightly-lit deli on the ground floor (the restaurant is upstairs). Their deli is my dream pantry: it boasts of a great selection of wines, sauces, dressings, spreads, meat, pasta, chocolate, preserves, etc!<br /><br />Ivan bought some dark chocolate then we went up to the dining area. It was surprising to note that although the resto was secluded, it was FULL. Since the ceilings were high, you could hear bits and pieces of all the conversations inside the hall. On the walls were shelves and shelves of wines, and you could see the kitchen from where you're seated. A piano with four candles served as the focal point of the room.<br /><br />We wanted to sample as many dishes as our wallets could allow. It took us quite a while, though, to choose: the options are endless. At last, we compromised and got the following, along with a bottle of a 2003 French Shiraz:<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Pbp0YGUEyYwYBZqfTweYi9YacMAt5uwI5MUl2LFlZTCQMbdpaaLVWiIPVaByb5xfwJbKPo8MHMpt7yFWk9KfXiFFS4CHQH7VCkV981etwU_rMHLLbAQ06UpD46JSuUQhDd1x_jk1pp3g/s1600-h/P30-01-08_20.16%5B2%5D.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Pbp0YGUEyYwYBZqfTweYi9YacMAt5uwI5MUl2LFlZTCQMbdpaaLVWiIPVaByb5xfwJbKPo8MHMpt7yFWk9KfXiFFS4CHQH7VCkV981etwU_rMHLLbAQ06UpD46JSuUQhDd1x_jk1pp3g/s320/P30-01-08_20.16%5B2%5D.jpg" alt="" id="BLOGGER_PHOTO_ID_5162339940963118306" border="0" /></a>Crema de calabaza al azafran - P140<br /><span style="font-size:78%;">Pumpkin and saffron soup. With a very rich flavor. On the salty side, but nice.</span><br /><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0hK2OxOCQMcXTmzt7xnhtwvlMDe-Fzlshbfl3In3I_nSM9LvL4DiY5Af0_3beyJPwVzA2JdE_vp2CsYTKRqwwTZgS999rvg4kfTgRJHNkjdgndwXnUVG0Rxm7rHQxmMxN589Z2C9veO_-/s1600-h/P30-01-08_20.31.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0hK2OxOCQMcXTmzt7xnhtwvlMDe-Fzlshbfl3In3I_nSM9LvL4DiY5Af0_3beyJPwVzA2JdE_vp2CsYTKRqwwTZgS999rvg4kfTgRJHNkjdgndwXnUVG0Rxm7rHQxmMxN589Z2C9veO_-/s320/P30-01-08_20.31.jpg" alt="" id="BLOGGER_PHOTO_ID_5162339940963118322" border="0" /></a>French onion soup - P195<br /><span style="font-size:78%;">Careful, it's quite hot.</span><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHNQg20z22WTy-rwCvMEieIwaMZYtGsmrddATBFR9vBvUBf3uqB1FrtavuKz3Q9txFV8U87gGzynQoo0r8X0SzS2_ZML1NXnmZWT2TANiAyuewkX061TXoamgB2fxTxGZe0swPc7GpZrU/s1600-h/P30-01-08_20.16.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHNQg20z22WTy-rwCvMEieIwaMZYtGsmrddATBFR9vBvUBf3uqB1FrtavuKz3Q9txFV8U87gGzynQoo0r8X0SzS2_ZML1NXnmZWT2TANiAyuewkX061TXoamgB2fxTxGZe0swPc7GpZrU/s320/P30-01-08_20.16.jpg" alt="" id="BLOGGER_PHOTO_ID_5162339485696584914" border="0" /></a>European mixed platter - P685<br /><span style="font-size:78%;">Cold cuts (Jamon serrano, Chorizo pamplona) and Cheese (Brie de meaux, Manchego, Tomine de Savoie)<br /><br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4N7c8RgmglLzuy_2XbHYNV3abDe-EUr5yQQe4VWc8z-ELCXTDvSNssQq823z1Afb46pORM-KjZqFCHmAkCjE241nmdpWIx5F71kLgketFWiNvyaRziavM5v8nwB8n4X6wwI1qE2kbPXuf/s1600-h/P30-01-08_20.34.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4N7c8RgmglLzuy_2XbHYNV3abDe-EUr5yQQe4VWc8z-ELCXTDvSNssQq823z1Afb46pORM-KjZqFCHmAkCjE241nmdpWIx5F71kLgketFWiNvyaRziavM5v8nwB8n4X6wwI1qE2kbPXuf/s320/P30-01-08_20.34.jpg" alt="" id="BLOGGER_PHOTO_ID_5162339945258085634" border="0" /></a>Suspiros - P360<br /><span style="font-size:78%;">PATIBONG!</span><br /><span style="font-size:78%;">Tomatoes with white tuna and mayonnaise on top, while soaking on a layer of olive oil.</span><br /><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkk-F9XfYnyanQWdKu2XYEh7QVTaBEO5_S4zDVHs_HNR3u9SaUDZ9wW77T2preWImS8C_mBxX5QV_HIuI2Tjwl4CWrhgzNeHQaKxlHJ9H-qQrZJm3Ooat14W6ma_lXsGDcZy_ilgOP5PKJ/s1600-h/P30-01-08_20.56.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkk-F9XfYnyanQWdKu2XYEh7QVTaBEO5_S4zDVHs_HNR3u9SaUDZ9wW77T2preWImS8C_mBxX5QV_HIuI2Tjwl4CWrhgzNeHQaKxlHJ9H-qQrZJm3Ooat14W6ma_lXsGDcZy_ilgOP5PKJ/s320/P30-01-08_20.56.jpg" alt="" id="BLOGGER_PHOTO_ID_5162339958142987554" border="0" /></a>Arroz con gambas al "Cognac" - P525<br /></div><div style="text-align: center;"><span style="font-size:78%;">Creamy shrimp risotto on a giant <span style="font-style: italic;">kabibe</span>, with white truffles and brandy. Serves 3-4. Don't be deceived by the small portions, though... we think it's meant to be enjoyed/consumed sparingly.<br /><br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXRDhO26e40ynigb0MV1gHBg10IKQHBMK8QNCBXbLQZyJ6Ux31jEL5EwzCTCSKZt1Kosuh0UBT4zPTIRBHRH_ZODC0NRmngSV1FArMG7QhBOT3pu8ZGQ6xtX9pCmnnNtYCUt613lCS2UV0/s1600-h/P30-01-08_20.55.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXRDhO26e40ynigb0MV1gHBg10IKQHBMK8QNCBXbLQZyJ6Ux31jEL5EwzCTCSKZt1Kosuh0UBT4zPTIRBHRH_ZODC0NRmngSV1FArMG7QhBOT3pu8ZGQ6xtX9pCmnnNtYCUt613lCS2UV0/s320/P30-01-08_20.55.jpg" alt="" id="BLOGGER_PHOTO_ID_5162339953848020242" border="0" /></a>Chipirones en su tinta - P380<br /><span style="font-size:78%;">Stuffed squid simmered in black ink and sherry. Its relatively muted flavors complement the Arroz very well.</span><br /><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJQbWhdTKUf3tUsQnPr4WQqrkouIfdfxAZfomJrQ2XfMV16lXYhLCn8zO3gHBji9FkBu8ds4WRdXc5nH5m9QokxMYV86gvuLfRrlwwxULrRT59VckB0HtlayvCOwc0VBfjQHc8PpsOkT2/s1600-h/P30-01-08_20.57.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJQbWhdTKUf3tUsQnPr4WQqrkouIfdfxAZfomJrQ2XfMV16lXYhLCn8zO3gHBji9FkBu8ds4WRdXc5nH5m9QokxMYV86gvuLfRrlwwxULrRT59VckB0HtlayvCOwc0VBfjQHc8PpsOkT2/s320/P30-01-08_20.57.jpg" alt="" id="BLOGGER_PHOTO_ID_5162340718352198962" border="0" /></a>Cordero en chilindron - P465<br /><span style="font-size:78%;">Ahh. The highlight of the meal.</span><br /><span style="font-size:78%;">Stewed lamb (melts in your mouth perfectly!) with Jamon serrano, fresh and sundried vegetables.</span><br /><br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIQs4umr9vrYvKjC5Ori18bwEnSqf_4dASiO8FnWjRN3_8kF2s2imG-dVxoIlNaGgK1hNwbFFJZ-c09Ow__FE-HdDYVVy5IRbSQ4W-uuAWeY0-SQNV5MqxJ6_EyY80hTInlv6agKO42u9H/s1600-h/P30-01-08_21.55.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIQs4umr9vrYvKjC5Ori18bwEnSqf_4dASiO8FnWjRN3_8kF2s2imG-dVxoIlNaGgK1hNwbFFJZ-c09Ow__FE-HdDYVVy5IRbSQ4W-uuAWeY0-SQNV5MqxJ6_EyY80hTInlv6agKO42u9H/s320/P30-01-08_21.55.jpg" alt="" id="BLOGGER_PHOTO_ID_5162340722647166290" border="0" /></a><br />We finished off our meal with a refreshing chunk of 70% dark chocolate.<br /><br />My personal bill was P965, which isn't bad if you convert into dollars, and if you note the wide selection of stuff we got. For me, it's a homey 5-star restaurant. We're definitely coming back (once our wallets get refilled again, haha).<br /><br /><span style=";font-family:Arial;font-size:85%;" ><br /><span style="font-weight: bold;">Terry Selection</span><br /><span style="font-size:78%;">Spanish<br /><br />Bldg. B, Karivin Plaza<br />2316 Pasong Tamo Extension, Makati<br />Tel. 844-1816<br /><img src="http://www.clickthecity.com/img/clear.gif" width="1" height="8" /><br />Open for breakfast, lunch and dinner<br />Open daily from 10:00am to 10:00pm (Restaurant), 8:00 pm (Deli)<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ2kFwZIJmGnNcAWz5KhQHivS2B5u5i2B8bU79NpBQN7HvRSkBl_zAD6z5z8AxXIP4GOV72iMrlis6M9m1Wl4CccWcKDV9C5KP-EL5XDouPUXXmg9XPgFdobiTlyU07bE_Yj46KGyAX71Q/s1600-h/P30-01-08_19.43.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ2kFwZIJmGnNcAWz5KhQHivS2B5u5i2B8bU79NpBQN7HvRSkBl_zAD6z5z8AxXIP4GOV72iMrlis6M9m1Wl4CccWcKDV9C5KP-EL5XDouPUXXmg9XPgFdobiTlyU07bE_Yj46KGyAX71Q/s320/P30-01-08_19.43.jpg" alt="" id="BLOGGER_PHOTO_ID_5162341482856377730" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5kEmQPukk1AxR-gIi5QcupaqCvecZAJqTggJ6_d9_iwDbQhvFEQThrr8EA2lUHQ8_7Xv8b8ge7BDZLb5-abaj7Mh8lfGx7Az__ZYbLrDU9ERaACSYjAKpbh6C0ea1eN4bR4OW6B2Zg04r/s1600-h/P30-01-08_19.42.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5kEmQPukk1AxR-gIi5QcupaqCvecZAJqTggJ6_d9_iwDbQhvFEQThrr8EA2lUHQ8_7Xv8b8ge7BDZLb5-abaj7Mh8lfGx7Az__ZYbLrDU9ERaACSYjAKpbh6C0ea1eN4bR4OW6B2Zg04r/s320/P30-01-08_19.42.jpg" alt="" id="BLOGGER_PHOTO_ID_5162341478561410418" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlP6Cnx06yVOL1ECW7v08w66L-4clG40Vo71ao8Z0XF0DkH-8ui3pAwjpMkLcelAGk_oYxjcVnKYvfeQQkd1Cvh13ampESxEAUNxHETfcPVFmTDuLAZ-y0FwlSPNoMr-fzdkNdI6DxHoV5/s1600-h/P30-01-08_19.45.jpg"><img style="cursor: pointer; width: 176px; height: 177px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlP6Cnx06yVOL1ECW7v08w66L-4clG40Vo71ao8Z0XF0DkH-8ui3pAwjpMkLcelAGk_oYxjcVnKYvfeQQkd1Cvh13ampESxEAUNxHETfcPVFmTDuLAZ-y0FwlSPNoMr-fzdkNdI6DxHoV5/s320/P30-01-08_19.45.jpg" alt="" id="BLOGGER_PHOTO_ID_5162341482856377746" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5vWwNsAJtayqZU4DRnwDmNEMJTB9NaQ3qGtmD70bCmkqW5yy7sj_Bta4ZTMD5SdXbKD_6ceZmdyTXn6oWs7NtKxBg4iqk2E4gpqZbmaBEz8LqysE54G_xTRuSF57sTeLksTTIlqpkLrTX/s1600-h/P30-01-08_20.17.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5vWwNsAJtayqZU4DRnwDmNEMJTB9NaQ3qGtmD70bCmkqW5yy7sj_Bta4ZTMD5SdXbKD_6ceZmdyTXn6oWs7NtKxBg4iqk2E4gpqZbmaBEz8LqysE54G_xTRuSF57sTeLksTTIlqpkLrTX/s320/P30-01-08_20.17.jpg" alt="" id="BLOGGER_PHOTO_ID_5162341482856377762" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4wFFHHUKVHsQzVx8afWu24nMneWH_rPOTJgK5RYRAlohkWA8pScKTJ_4wK0hh3TezO9RlPqotEhVw3gUI-06E8LN-3xojv8K1lFe7Ph9_xlc2OuoXBpmn1KClHLGYal1S7Br6-Z71ZO92/s1600-h/P30-01-08_20.30.jpg"><img style="cursor: pointer; width: 141px; height: 177px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4wFFHHUKVHsQzVx8afWu24nMneWH_rPOTJgK5RYRAlohkWA8pScKTJ_4wK0hh3TezO9RlPqotEhVw3gUI-06E8LN-3xojv8K1lFe7Ph9_xlc2OuoXBpmn1KClHLGYal1S7Br6-Z71ZO92/s320/P30-01-08_20.30.jpg" alt="" id="BLOGGER_PHOTO_ID_5162341487151345074" border="0" /></a><br /><span style=";font-family:Arial;font-size:85%;" ><span style="font-size:78%;"><br /><br /><br /><br /><br /><br /><br /></span></span>Patshttp://www.blogger.com/profile/12709494206811054431noreply@blogger.com2tag:blogger.com,1999:blog-8670289222212400770.post-9150597473002212022008-01-23T12:33:00.000+08:002008-01-26T14:24:48.219+08:00Chance<span class="font8pt"><span style="font-weight: bold;"></span>Smith Street is THE road in Brooklyn with various cozy restaurants (of different cuisines) and bars. Chance is a quaint, modern-type resto-bar with a low-key atmosphere... imagine the lighting of Nuvo combined with awesome woodwork on the walls, plus intricate bamboo (or was it wicker?) table decor.<br /><br />Chance boasts of a harmonious blending of Chinese and French cuisine. Being a klutz on anything French, i failed to discern which part was French and which was Chinese. Haha. Nevertheless, the flavor was rich, most with sesame undertones.<br /><br />These were the stuff we got:<br /><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldLkfiuWaQElid8pV655IF1C-u6cXq1TVAOuWJrF7J45SbKIbZZ2w_VFE9tkUaBxYU8Qnn0l3cuaTHkdCxrxxJPyG0nIaSs_Br7Gj4NSn5KWE7hm10Y7m4nZg9gpfFxsgU4glfLcqsy7u/s1600-h/IMG_3211.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 271px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldLkfiuWaQElid8pV655IF1C-u6cXq1TVAOuWJrF7J45SbKIbZZ2w_VFE9tkUaBxYU8Qnn0l3cuaTHkdCxrxxJPyG0nIaSs_Br7Gj4NSn5KWE7hm10Y7m4nZg9gpfFxsgU4glfLcqsy7u/s320/IMG_3211.JPG" alt="" id="BLOGGER_PHOTO_ID_5159347229226101858" border="0" /></a><span class="font8pt">Crabcakes</span><br /><span style="font-size:78%;">Deep-fried, with a generous drizzle of hoisin sauce, on a bed of seasoned green vegetables<br /></span></div><span class="font8pt"><span style="font-size:78%;"><br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZAJv9o0nwiciHjkMfaBO-A-9WG8Qo2gGgypkHx4L1H7nm1BO0WQTMN0nqOaoi_IH-PIBnZc-8Ow_A45HOHiCIcsta4tGBU9eKRpEIm7YNSRd54LHb3ORGeM1uruaFxE_5qB_pgc5udB7/s1600-h/IMG_3212.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 291px; height: 219px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZAJv9o0nwiciHjkMfaBO-A-9WG8Qo2gGgypkHx4L1H7nm1BO0WQTMN0nqOaoi_IH-PIBnZc-8Ow_A45HOHiCIcsta4tGBU9eKRpEIm7YNSRd54LHb3ORGeM1uruaFxE_5qB_pgc5udB7/s320/IMG_3212.JPG" alt="" id="BLOGGER_PHOTO_ID_5159351687402155122" border="0" /></a><span class="font8pt">Asian Mussels <span style="font-size:78%;">(a very unappetizing snapshot, sorry!)<br />Nice and big shellfish sauteed with a tangy, spicy sauce<br /></span><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiskk3MZD8uelhJyfVJPaI8feZ0ZApFMPbkiphOEQijunXk47u0myNDvxUH0w__TajBjEAm5zk1ZZh1VpUEuvC4bFdtT4PUeKiJc2pKfmZYUcW4mIOz8VWExCGak9zPmweVtF1efiawpwUn/s1600-h/IMG_3213.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 263px; height: 198px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiskk3MZD8uelhJyfVJPaI8feZ0ZApFMPbkiphOEQijunXk47u0myNDvxUH0w__TajBjEAm5zk1ZZh1VpUEuvC4bFdtT4PUeKiJc2pKfmZYUcW4mIOz8VWExCGak9zPmweVtF1efiawpwUn/s320/IMG_3213.JPG" alt="" id="BLOGGER_PHOTO_ID_5159352726784240770" border="0" /></a><span class="font8pt">Sesame Beef</span><br /><span style="font-size:78%;">Tender and succulent stir-fried beef on a bed of crisp Chow Mein noodles<br /><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBxvVgA9UJeqcLtC9l3Bh8nWGNLAe8J3vFCagakpH0UqBHXNWKfqphZkOZphpcqta5aGxpTlE69VuMdhx9PHAP6_GY1o826bQI8a0w80-IrjEyNa86LADyNGzqQqV1g4PZH73vHHAcRd2T/s1600-h/IMG_3216.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 271px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBxvVgA9UJeqcLtC9l3Bh8nWGNLAe8J3vFCagakpH0UqBHXNWKfqphZkOZphpcqta5aGxpTlE69VuMdhx9PHAP6_GY1o826bQI8a0w80-IrjEyNa86LADyNGzqQqV1g4PZH73vHHAcRd2T/s320/IMG_3216.JPG" alt="" id="BLOGGER_PHOTO_ID_5159354088288873634" border="0" /></a><div style="text-align: center;"><span class="font8pt">Chance Chicken (and eD)<br /><span style="font-size:78%;">This is their version of sweet and sour, but has a hoisin sauce-based taste (i think)<br /><br /></span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghlM_-p2E01Q2HguaKoVieixUMNKJU77hKo2SKOr-qV32W8G6R8PD75WgtxqlHKxha-Wrhsfzfw39Ukt5LDj2sp-Z3fZCiDBdsR0Z5Kps8Zw2N8NtzCWMeDYCuZcP_vpKzZOG6bTECtnzN/s1600-h/IMG_3214.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 261px; height: 196px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghlM_-p2E01Q2HguaKoVieixUMNKJU77hKo2SKOr-qV32W8G6R8PD75WgtxqlHKxha-Wrhsfzfw39Ukt5LDj2sp-Z3fZCiDBdsR0Z5Kps8Zw2N8NtzCWMeDYCuZcP_vpKzZOG6bTECtnzN/s320/IMG_3214.JPG" alt="" id="BLOGGER_PHOTO_ID_5159353375324302482" border="0" /></a><span class="font8pt">Chili Chicken</span><br /><span style="font-size:78%;">Tender chicken meat stir-fried in a sweet and spicy sauce, with steamed broccoli</span><br /></div><span class="font8pt"><br />I picked up the tab this time, which wasn't bad at all: around $40 for the three of us. Lovely.<br /><br />When I return to NY, i'm definitely going back to Chance.<br /><br /></span><span style="font-size:78%;"><b>Chance</b></span><span class="font7pt" style="font-size:78%;"> ($$$)</span><span style="font-size:78%;"> <br /></span> <span style="font-size:78%;">French, Chinese, Dim Sum<br /></span> <span class="font8pt" style="font-size:78%;"> <br />223 Smith St, Brooklyn 11231<br />At Butler St<br /><br /> <b>Phone: </b>718-242-1515</span><span style="font-size:78%;"><br /></span><span class="font8pt" style="font-size:78%;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxm4hGDPRjzGgYpJx7MWNVfFi7IS22yTHgH87ifWLAp_7lqXKL2s7A2fFeymMbfwkupMr5OlD6pmOyITR3m2TZ29WJCzvJaJdYM52N7Igme5IPu6kL-grz85Qy4Ks2iogSpBkaq8pu-EA/s1600-h/IMG_3218.JPG"><img style="cursor: pointer; width: 262px; height: 196px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxm4hGDPRjzGgYpJx7MWNVfFi7IS22yTHgH87ifWLAp_7lqXKL2s7A2fFeymMbfwkupMr5OlD6pmOyITR3m2TZ29WJCzvJaJdYM52N7Igme5IPu6kL-grz85Qy4Ks2iogSpBkaq8pu-EA/s320/IMG_3218.JPG" alt="" id="BLOGGER_PHOTO_ID_5159355372484095154" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSRtWlp6nYh6bo2_zwOs_MGCp7ztKdoo8r1vWit317_Ogku_8fIVT47nYGX-DrkSTAUMN6CTHB3bdfvnOpRrbgnYWafqwmLtL22O22hfv6nPtfBw6dsgSBtIBwC4zjP_MZZtb0gIVYwrNp/s1600-h/IMG_3222.JPG"><img style="cursor: pointer; width: 261px; height: 196px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSRtWlp6nYh6bo2_zwOs_MGCp7ztKdoo8r1vWit317_Ogku_8fIVT47nYGX-DrkSTAUMN6CTHB3bdfvnOpRrbgnYWafqwmLtL22O22hfv6nPtfBw6dsgSBtIBwC4zjP_MZZtb0gIVYwrNp/s320/IMG_3222.JPG" alt="" id="BLOGGER_PHOTO_ID_5159355703196576962" border="0" /></a><br /><span class="font8pt" style="font-size:78%;"><br />Upper Photo: a view of the Manhattan skyline from the Brooklyn Heights promenade.<br />Bottom Photo: the best vantage point of the Brooklyn Bridge (i think)<br /></span>Patshttp://www.blogger.com/profile/12709494206811054431noreply@blogger.com0tag:blogger.com,1999:blog-8670289222212400770.post-30515874934010033682008-01-22T20:32:00.001+08:002009-06-14T14:15:09.651+08:00Je Suis GourmandTwo of my friends came across this restaurant during one of their hunt-for-an-ATM trips. Little did they know that they'd be going there NOT on a date, but with us. Haha. We've heard of such good reviews about this place -- from a book to this guy Anton's website (i loove what you do, btw) -- so we decided to try it out one slow Sunday evening.<br /><br />These were the stuff we got:<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJNLhAJw7N9abA85fvhIaRmVaDst_rE-Z8z6MDFXPzb_PyBTjN7bSAxCGCnrs28sd4e5yS_ZRV8raAgQ9Uyk1iBj2KLRkTbIzDX93ycMI3vlp5Lb_xUAIEEad8YQsOtV2EhzEc_Ve_pAl/s1600-h/DSC01476.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 259px; height: 196px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJNLhAJw7N9abA85fvhIaRmVaDst_rE-Z8z6MDFXPzb_PyBTjN7bSAxCGCnrs28sd4e5yS_ZRV8raAgQ9Uyk1iBj2KLRkTbIzDX93ycMI3vlp5Lb_xUAIEEad8YQsOtV2EhzEc_Ve_pAl/s320/DSC01476.JPG" alt="" id="BLOGGER_PHOTO_ID_5158519546078489602" border="0" /></a>Onion soup (it doesn't look too appetizing here but it's delish, i heard) - P120ish<br /></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTBGyhOh3c_mee7bwTqrwcryeMrh97XOwrThz6gOzWBPbpCobAaHR5CyvnT9Ex8Emi-ICL51dBDVnGLhlVcdHlhG-EnAIJIclPoEg8_0QnrvN80zQqnL-HGfVZQIdKwucfmNVXuHCZzMpV/s1600-h/DSC01479.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 258px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTBGyhOh3c_mee7bwTqrwcryeMrh97XOwrThz6gOzWBPbpCobAaHR5CyvnT9Ex8Emi-ICL51dBDVnGLhlVcdHlhG-EnAIJIclPoEg8_0QnrvN80zQqnL-HGfVZQIdKwucfmNVXuHCZzMpV/s320/DSC01479.JPG" alt="" id="BLOGGER_PHOTO_ID_5158279529520520450" border="0" /></a><div style="text-align: center;">Assorted cold cuts and cheese (we're all cheesy people) - P510<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKk67lKxKnLZuxRtRlWTaQlKV4mDlOpLfsQjkcicp7r6z8fZanswIJHEsPI5MBb3Pa1AcgeHZNpn0f0RMCzWDgfjaKY0mO8tnFHIBmSZjZ7p2mpXGwnJscjLfawhksYef12b3IjKMM5lwo/s1600-h/DSC01483.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 258px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKk67lKxKnLZuxRtRlWTaQlKV4mDlOpLfsQjkcicp7r6z8fZanswIJHEsPI5MBb3Pa1AcgeHZNpn0f0RMCzWDgfjaKY0mO8tnFHIBmSZjZ7p2mpXGwnJscjLfawhksYef12b3IjKMM5lwo/s320/DSC01483.JPG" alt="" id="BLOGGER_PHOTO_ID_5158453660379602194" border="0" /></a><div style="text-align: center;">Penne with spinach and goat cheese - P390<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTS63tPlQ3pjtNmf7yE5hSu303ORlE4OKaFcWIVUKJDo62b0vXDEre0rTupCg-lUTWWo01fcK78XKiABQSqFD8mPxXJ6GRYnu9OjQkQQp207D_RfroiCpPP0XhfFf7W8SW-Vw4bEmWYGkg/s1600-h/DSC01482.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 265px; height: 198px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTS63tPlQ3pjtNmf7yE5hSu303ORlE4OKaFcWIVUKJDo62b0vXDEre0rTupCg-lUTWWo01fcK78XKiABQSqFD8mPxXJ6GRYnu9OjQkQQp207D_RfroiCpPP0XhfFf7W8SW-Vw4bEmWYGkg/s320/DSC01482.JPG" alt="" id="BLOGGER_PHOTO_ID_5158454055516593442" border="0" /></a>Bleu cheese linguine with air dried bacon and prawns - P390<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVz561NleTQ9cWAD4Wuglpms5laie2afVAybD6egM9niTWGfMUyGzS2O4-fIGPkQAm-e3umf80sqa9Pgan5xp-pVi9elmtwfle3ZdmFEq1OoRfx2dmWyVIYnD92uOaszH9yj8rq3oGHXzn/s1600-h/DSC01480.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 261px; height: 196px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVz561NleTQ9cWAD4Wuglpms5laie2afVAybD6egM9niTWGfMUyGzS2O4-fIGPkQAm-e3umf80sqa9Pgan5xp-pVi9elmtwfle3ZdmFEq1OoRfx2dmWyVIYnD92uOaszH9yj8rq3oGHXzn/s320/DSC01480.JPG" alt="" id="BLOGGER_PHOTO_ID_5158454369049206066" border="0" /></a>Linguine with foie gras et al - P680<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGzhz20r_SGTTXtBL2z_5IqG6aWHg5HkU3nmv3CFdwhR_Cq0nWwQVTIVtkeSAolzUw6Kftjy584usN12b9xjU2_gyiiSDa5-WpJd6IYVkeqlTDIY_hUheaQ7otDYRObJAKY9bNdIYZ4YqC/s1600-h/DSC01486.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGzhz20r_SGTTXtBL2z_5IqG6aWHg5HkU3nmv3CFdwhR_Cq0nWwQVTIVtkeSAolzUw6Kftjy584usN12b9xjU2_gyiiSDa5-WpJd6IYVkeqlTDIY_hUheaQ7otDYRObJAKY9bNdIYZ4YqC/s320/DSC01486.JPG" alt="" id="BLOGGER_PHOTO_ID_5158454841495608642" border="0" /></a>Roasted free range spring chicken with potatoes - P450<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYrVPNwsqT_LTtYi5OBHC2qwW3S1m4wG_vHMX5Fi2ijFkK0kAioYk_SjtP2z4wmmKGmrAdWYmjtIHw1v3j2BzV8R0sks53fW8OhppTm99OHVZGQ4XewZyMQkjRu1nfobBkhNwZNnRu5Hkh/s1600-h/DSC01484.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 203px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYrVPNwsqT_LTtYi5OBHC2qwW3S1m4wG_vHMX5Fi2ijFkK0kAioYk_SjtP2z4wmmKGmrAdWYmjtIHw1v3j2BzV8R0sks53fW8OhppTm99OHVZGQ4XewZyMQkjRu1nfobBkhNwZNnRu5Hkh/s320/DSC01484.JPG" alt="" id="BLOGGER_PHOTO_ID_5158455253812469074" border="0" /></a>Roasted pig trotter with salad and potatoes - P410<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhmN3tTsoW4rmDgJqQ3dJIgHshNJ2bXyx6QTXtAOodnyZSf0NGrQTeFUUd8pKm_HVFLv-KP_uxcb7g0aCsKzFcfaAdxbtLK5g-5lMgBU3o-qSM7pj4-NR8DzBT-bvwByoeVk7Zv-_sbZXo/s1600-h/DSC01485.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhmN3tTsoW4rmDgJqQ3dJIgHshNJ2bXyx6QTXtAOodnyZSf0NGrQTeFUUd8pKm_HVFLv-KP_uxcb7g0aCsKzFcfaAdxbtLK5g-5lMgBU3o-qSM7pj4-NR8DzBT-bvwByoeVk7Zv-_sbZXo/s320/DSC01485.JPG" alt="" id="BLOGGER_PHOTO_ID_5158520065769532434" border="0" /></a><div style="text-align: center;">Lamb shank with black pepper sauce - P480<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFM-2zPMqdKoztaRzLK1FegB2CltYaqCc8C8uWmL0lLeiijcD23ktp8KdoVFdIUgKshoz6nzDnBqeWom8tgeUpxbICM64iPYzRWEIN3phf6zQhwN8_-8Rf6tPk6V1X_WeDpriXW6Bah6Qo/s1600-h/DSC01481.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 264px; height: 198px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFM-2zPMqdKoztaRzLK1FegB2CltYaqCc8C8uWmL0lLeiijcD23ktp8KdoVFdIUgKshoz6nzDnBqeWom8tgeUpxbICM64iPYzRWEIN3phf6zQhwN8_-8Rf6tPk6V1X_WeDpriXW6Bah6Qo/s320/DSC01481.JPG" alt="" id="BLOGGER_PHOTO_ID_5158520748669332514" border="0" /></a><div style="text-align: center;">...and their Wagyu beef (with bread crumbs on top and potatoes) - P1250<br /></div><br />Most of the stuff we got was splendid. The servings were generous, too -- everything can be shared. We especially loved the pickled shallots that came with the cold cuts. Twas also the first time that i tried foie gras... something akin to bone marrow that melts in your mouth. Mmm. In small quantities only, please. I don't usually like bleu cheese, but they made it so... edible. The pig trotter and lamb shank were so flavorful and tender! As for the penne pasta with spinach, even kids can eat it. But most of all, the wagyu beef is... undescribable. It soaked up all the flavors. Mmm-hmm.<br /><br />PATIBONG: the roasted free range spring chicken with potatoes. Or maybe i just don't like the flavor of free range chicken (ie. mejo malansang manok). The good part, though, was that the bacon wrapped around the chicken was nice and crisp.<br /><br />A funny thing happened... as Thale's order was being served, she noticed a moving thing camouflaged amongst her salad greens! A caterpillar! They changed the whole dish, of course. But, to our surprise, they gave us the Grand Marnier and Dark Chocolate Souffle free of charge :) how sweet. Literally. It was sooooo marvelous, we forgot to take a picture.<br /><br />All in all, Je Suis Gourmand -- friendly French cuisine -- was worth the trip, the money, and the wait. Not sure if i'm going back in a while, though. But don't mistake me... the food IS good.<br /><br />A few tips:<br />1. bring around P1000-1500 per person (to be safe).<br />2. get a beer or wine with your food, or drink a cup of coffee after you eat. Your senses will be bombarded by so much lovely flavors, it's hard to keep up.<br />3. check your salad thoroughly for friendly creatures.<br />4. don't eat too much of their complimentary bread, no matter how warm and soft it is. leave some room for the souffle! :)<br /><br /><span style="font-size:78%;"><span style="font-weight: bold;">Je Suis Gourmand<br /></span>French<br /><br />GF Net1 Center Bldg. Fort Bonifacio, beside Neo Spa and BPI<br />Parking in Mcdonalds in front of Gourmand<br />Phone: 632 815-8801-02<br /><br /><span style="text-decoration: underline;"><strong></strong></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Ae-GnrZNMj_EFbnffV6bjbYIp8ol_3OmCGSaQeTUmmJVax8bd6d7O8xjBBNPpgvtp5zQ0s4n_XR1eiDgs_BsLBnuIART4t6spI1QYUy8PD8kOmMu200_PcguklhA8DWT8X8z_br7QnWh/s1600-h/DSC01488.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Ae-GnrZNMj_EFbnffV6bjbYIp8ol_3OmCGSaQeTUmmJVax8bd6d7O8xjBBNPpgvtp5zQ0s4n_XR1eiDgs_BsLBnuIART4t6spI1QYUy8PD8kOmMu200_PcguklhA8DWT8X8z_br7QnWh/s320/DSC01488.JPG" alt="" id="BLOGGER_PHOTO_ID_5158521921195404338" border="0" /></a>Patshttp://www.blogger.com/profile/12709494206811054431noreply@blogger.com0tag:blogger.com,1999:blog-8670289222212400770.post-65413865694434526722008-01-22T19:12:00.001+08:002009-06-17T06:05:15.190+08:00MadangsuiTurn back the calendar to... November 19, 2007, Monday.<br /><br />During my "escape" to the US a couple of months ago, i vowed that i'd try different types of cuisine while i was there. After all, NYC has everything. After our trip to MoMA and Top of the Rock (which has a better, uninhibited view of the City than Empire State, by the way), my cousin eD and I saw MadangSui while walking down a street filled with Korean restos -- a brightly-lit establishment with modern furnishings. They seated us on a table with a stove -- which infuriated me at first, since I loathe shabu-shabu. But, much to my pleasant surprise, it was for barbeque. :)<br /><br />What do i like about Korean food? It's the various mini-bowls of side dishes that come with your entree, and the sharp contrasts with the flavors... One dish has a bland/mild taste to it, the others are tart, and most are red-pepper spicy. Yumm.<br />I'm used to Korean restos in Manila serving 2-4 small bowls of side dishes. I was overwhelmed at MadangSui.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBIWWhqK2Hb5ldFvWswYywtc-uQfIfQf5iyASUHEwhrIxxLUL_HCBk8vNPUg6u_4Diazv1l9zVBggRB2SK8Nb3RKp5Mc5tYc3ug59RvUkeWQn94TUSyK3x_KkSshWZta72zhB1bFaEQO56/s1600-h/IMG_3106.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 226px; height: 169px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBIWWhqK2Hb5ldFvWswYywtc-uQfIfQf5iyASUHEwhrIxxLUL_HCBk8vNPUg6u_4Diazv1l9zVBggRB2SK8Nb3RKp5Mc5tYc3ug59RvUkeWQn94TUSyK3x_KkSshWZta72zhB1bFaEQO56/s320/IMG_3106.JPG" alt="" id="BLOGGER_PHOTO_ID_5158268216576662690" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFfsbbfZ1t8OsDGMLWE1en1eCFHdhr7bd_bVgv_47KqfxPuG9_pUATxCFfnj7u8rFXy8SlOiM9oiBi8kWBXT9bVSPot6Gysdq0XV8YaNcxjLN4pKNY0g1WQQjwpFdb2hbA-ENijeqD7Ppf/s1600-h/IMG_3107.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 224px; height: 175px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFfsbbfZ1t8OsDGMLWE1en1eCFHdhr7bd_bVgv_47KqfxPuG9_pUATxCFfnj7u8rFXy8SlOiM9oiBi8kWBXT9bVSPot6Gysdq0XV8YaNcxjLN4pKNY0g1WQQjwpFdb2hbA-ENijeqD7Ppf/s320/IMG_3107.JPG" alt="" id="BLOGGER_PHOTO_ID_5158266215121902738" border="0" /></a><br />There were sooo many bowls, i couldn't fit them into my photo! Actually, with this amount of side dishes, you don't need to get an entree! But we did. We got that beef barbeque thing -- the meat was cooked just right, the juices were sizzling on the grill, perfect! I got another dish, something that i usually get here at home -- Soondooboo Chigae (uncurdled bean curd with seafood, a spicy hotpot dish). It wasn't good at all -- you couldn't taste the seafood flavors because of the gazillions of egg that they put in.<br /><br />I was a wee-bit guilty with what i spent in this place (a whopping $85 for two people)... but the barbeque and side dishes galore saved the day.<br /><br /><br /><b><span style="font-size:85%;">Madangsui</span></b> <br /> <span style="font-size:78%;">Korean, Barbecue<br /></span> <span class="font8pt"> <span style="font-size:78%;"><br /> 35 W 35th St, New York 10001<br /> Between 5th & 6th Ave</span> <br /><span style="font-size:78%;">Phone: 212-564-9333<br /><br />Additional info courtesy of www.menupages.com<br /></span></span><br /><iframe width="425" height="350" frameborder="0" scrolling="no" marginheight="0" marginwidth="0" src="http://maps.google.com/maps/ms?ie=UTF8&msa=0&ll=40.750001,-73.985649&spn=23.875,57.630033&msid=118168787646228036174.00046c7e4fcf6c376616e&output=embed"></iframe><br /><small>View <a href="http://maps.google.com/maps/ms?ie=UTF8&msa=0&ll=40.750001,-73.985649&spn=23.875,57.630033&msid=118168787646228036174.00046c7e4fcf6c376616e&source=embed" style="color:#0000FF;text-align:left">Madangsui</a> in a larger map</small><br /><br /><span class="font8pt"><b> </b></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpEjzsr37AfRghQCXjxc91J2KP6TZ5vogVaoSnfinq6XXdnGUlOyUGSDYZlvbhcs54R9-jn5Myx91aOnBDDGIh-0Oe6FkLoT883jBa7ptJgVDJLneDHm6pPhuCBC6D1WwPHMBhPfLperIz/s1600-h/IMG_3081.JPG"><img style="cursor: pointer; width: 158px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpEjzsr37AfRghQCXjxc91J2KP6TZ5vogVaoSnfinq6XXdnGUlOyUGSDYZlvbhcs54R9-jn5Myx91aOnBDDGIh-0Oe6FkLoT883jBa7ptJgVDJLneDHm6pPhuCBC6D1WwPHMBhPfLperIz/s200/IMG_3081.JPG" alt="" id="BLOGGER_PHOTO_ID_5158270707657694386" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHVoMuNIdn9Fih2_tD2KDlU4T0d3uk05Pc8xnl3QeDXt1igG3ZKTeKdEwwy1K4KoZNVMVwLK9ZHM3L3LtFx0U-sDX08Euc0ZfQt1WsoAUvv03i00CkK5hp1T8zJ0Sm52blFS4FcKlC9Ao/s1600-h/IMG_3084.JPG"><img style="cursor: pointer; width: 156px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHVoMuNIdn9Fih2_tD2KDlU4T0d3uk05Pc8xnl3QeDXt1igG3ZKTeKdEwwy1K4KoZNVMVwLK9ZHM3L3LtFx0U-sDX08Euc0ZfQt1WsoAUvv03i00CkK5hp1T8zJ0Sm52blFS4FcKlC9Ao/s200/IMG_3084.JPG" alt="" id="BLOGGER_PHOTO_ID_5158271231643704514" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh43Vn2zKuZeoANjqRpvmj1OOCTa5O9ETdgUiu5fJgbA7w9wtT092ajWjfVJMbD2-9QcQ97_jBNGL-gkTpz8XNRCu6ci5YgdWoUOEHHy25vPWrhmxXZPmus5C_YJN6KWZPxNsFm7W2PYwi/s1600-h/IMG_3097.JPG"><img style="cursor: pointer; width: 278px; height: 209px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh43Vn2zKuZeoANjqRpvmj1OOCTa5O9ETdgUiu5fJgbA7w9wtT092ajWjfVJMbD2-9QcQ97_jBNGL-gkTpz8XNRCu6ci5YgdWoUOEHHy25vPWrhmxXZPmus5C_YJN6KWZPxNsFm7W2PYwi/s320/IMG_3097.JPG" alt="" id="BLOGGER_PHOTO_ID_5158272408464743650" border="0" /></a>Patshttp://www.blogger.com/profile/12709494206811054431noreply@blogger.com0