Wanderful World

Adarna Food & Culture

 
The past month or so, I’ve been remiss in my duties as tita to my three nieces and one nephew. Sunday lunch has been a tradition in the family, until recently when I became preoccupied with my own activities. To make up for the past weeks, I decided to take everyone out to dinner at Adarna Food and Culture. I have heard great things about the place but there were always other interesting restaurants to try (some of them very disappointing). Since Adarna is located near my brother’s house, I thought maybe this is the time to go.

The elegant flourish in their logo was a sign that the owners had taste. I quietly savored the arched entrances and covered walkways that partially cloistered the open patio. I noted the colored glass panels on the doors, the same ones used by my sister-in-law in their renovated home. The capiz windows used as wall panels, old newspapers encased in glass, paintings by Filipino artists, the intricately carved chairs and tables–everything was tastefully done.

The food they serve is Filipino heirloom cuisine. The chef and owners painstakingly dug up old specialties through research and interviews and kept their cooking methods as close to the original as possible. We ordered the sigarillas salad (P154, a good start), adobong Batangas a la Adarna (P176, shared by the architect-granddaughter of a prominent family from Batangas City), dinakdakan (P134, an Ilocano take on sisig. This version was hot), pancit 1913 (P280), chicken relleno (P448, from a 1940s recipe book), kaldereta antigo and Batanes yellow rice (its color derived from locally grown turmeric). I particularly enjoyed the dinakdakan and adobo, but I must admit none of the dishes stood out and “sang.” Still, I was quite taken by the place that I embraced even the good though lackluster fare. In fact, I’m willing to go back a second time.

Adarna Food and Culture, 119 Kalayaan Avenue, QC. A few establishments away from Trellis. Phone no. (632) 9268712; mobile (63) 917-9618113

Aubergine

I finally got to try the much raved about restaurant, Aubergine, at 32nd and 12th Bldg. in The Fort. My personal review is mixed. The food was good but nothing to crow about. I ordered the king crab cannelloni while my friend tried the surf and turf. The crabmeat was flavorful but I didn't care much about it being wrapped in wonton. And had I known about the slight serving sizes, I would have opted for something more substantial. I was glad I ordered dessert because the deconstructed tiramisu was memorable. It paired well with the fantastic cafe americano. There are other interesting items on the menu so I'm sure I'll give this one a second chance.

King Crab cannelloni

 

Deconstructed tiramisu

 

Table for three

Bale Dutung

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Yes, I'm a survivor of the cholesterol-rich but pleasure-laden lunch at Claude Tayag's Bale Dutung.

Healthy Shabu Shabu

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I'm of the belief that eating at a shabu shabu restaurant is less about the food and more about the experience. But I always wondered whether I did things the right way (more about that later).

My friend ordered a mix of meat (US Angus) and seafood (group B on the menu, the one with prawns, salmon, scallops and green mussels). I opted for the same combination but with a different meat (beef tenderloin).

Our orders came with the standard serving of greens, tofu, kani, corn, shiitake mushroom, udon noodles, squid and chicken balls, and egg.

According to my research, we did most things right, but instead of pouring the ponzu into the broth, we should have used it as a dipping sauce, seasoned to taste with the serving of scallions, chilli, and ginger. The egg could be blended in for a more unctuous sauce.

You can then fish the meat and veggies out of the broth and dip them into the sauce.

Arya and New Bombay

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I had always loved this Persian restaurant at Greenhills Promenade called Arya. The food was good and the service even better. The owner made it a point to greet every diner and, when I became a regular, he'd give me a nod of recognition and approach my table once in a while to check on how I'm doing. But after a succession of shawarma and kebab dinners, I temporarily lost my taste for Persian food and turned my favor on Asian.

About two weeks ago, when I got off early from work, I decided to revisit this old favorite. I wasn't disappointed. In fact, I was surprised to find that the food was even better. I couldn't get enough of the hummus, and the mourg barg had a lovely smoky taste.

And then, last Friday, after attending an event at the Podium with Binky, I found my tummy craving for "real food" after the palate-stimulating hors d'oeuvres. Binx has heard of a new Indian place in the building that was supposedly good. We asked the Concierge about it and were led to the New Bombay restaurant at the fifth floor near the cinemas.

I wasn't particularly craving for Indian food but I was sooo glad we went there. The food was rich and flavorful, the kind that sticks to your stomach. I called a friend who has been there to suggest to us what to try. He recommended the chicken tikka masala (Php195) and mushroom greenpeas masala (Php185) and the chapati (Php30 each). So that was what we ordered. He later texted to further suggest the biryani but we doubted whether we could consume that much food between the two of us. We saved the other specialties for another time.

Sonya's Garden Coffeetable Book

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One of my major accomplishments this year is the release of the book Sonya's Secret Garden, which I wrote. Keith Sundiang took the photos and Clang Garcia published the book but, of course, the inspiration behind it is Ms. Sonya Garcia, the owner of Sonya's Garden. I'm uploading here some photos I've taken of a few pages of the book just to give you an idea what it looks like. It's a lovely book that will certainly be a treasured addition to your library and a wonderful gift to friends and family.

Mann Hann

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I went with my entire family to Mann Hann in Trinoma to celebrate JM's 11th birthday. We ordered old favorites but I also discovered new dishes that I'm sure I'll order again next time. I particularly loved the French beans with minced pork. So did my parents. I wonder if they can be grown here? I also loved the clams.

Ms. Saigon (Part 3) - Bread and Coffee

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This trip convinced me that the best coffee in the world is Vietnamese drip coffee. The beans used are very fragrant and the taste of the brew has notes of hazelnut.

We tried it in different places, the first time at Baby Spoon, a restaurant near our hotel, where we were approached every 10 minutes or so by street vendors selling all sorts of knickknacks. For a true Viet experience, I suggest you proceed to the other end of the sidewalk where locals enjoy their blend on low tables and stools.

We also tried the coffee at the Trung Nguyen coffeeshop, a popular chain similar to our Figaro. And we had another cup in one of the kiosks in Ben Thanh market, over breakfast of French bread and pate (more about the pate later). We were never disappointed.

Still, the best one I tried was at Highlands coffeeshop, another popular chain of coffee stores similar to Seattle's Best and Starbucks. Maybe they use coffee from Buon Ma Thuot because I read somewhere that the best Vietnamese coffee comes from this area. Or maybe they just mix theirs really well.

Vietnamese coffee is served in an interesting fashion. The tiny coffee filter pot (it looks like a cup made of either stainless steel or aluminum) has four components: the cup itself, the saucer that it sits on, a disc-like filter piece with holes, and a cover. The filter cup together with the saucer sits on top of your coffee mug or cup, which contains condensed milk for later mixing. If you look inside, you'll see coffee grounds pressed by the filter disk. Hot water is poured over the filter pot and covered. The brew will slowly drip into your coffee cup. It's a very charming setup. When the dripping stops, stir the coffee so that it blends with the condensed milk. No need to add milk or sugar.

For more info on how to prepare your own Vietnamese drip coffee, go to Ineedcoffee.com.

You must go to Ben Thanh market early (before 7 am preferably) to buy their superb French bread. It's perfectly crusty yet soft and airy inside. Enjoy it as a banh mi, a sandwich with vegetable and meat fillings. Or like I wanted to, with plain butter. Clang, Keith, Shisha and I found a spot in one of the kiosks for our breakfast and we ordered hot coffee and butter to enjoy it with. Minutes later, I was served two slices of what looked like liver. I asked the lady if it was butter and she said yes. I asked if it was pate, with Keith pointing to his side where his liver is. The lady adamantly said no. She insisted that it was butter, claiming that in Vietnam, they have two kinds: the yellow one and the one served to me just now, deep-fried. I gave it a taste and confirmed my suspicion that it was indeed pate. I was disappointed, though amused that they sell pate in the market. How sosyal. 

 

Ms. Saigon (Part 2)

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You must go tour the Cu Chi tunnels. It will make you admire the Viets for their cleverness. I came away from the tour with a clearer picture of how they had outsmarted the more powerfully equipped Americans during the Vietnam war.

Ms. Saigon (Part 1)

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Ms. Sonya treated us (me, Clang, Keith and Shisha) to a trip to Ho Chi Minh last month to celebrate the release of our beautiful coffeetable book, Sonya's Secret Garden. This was my first visit to HCMC although I wasn't entirely new to Vietnam because I've been to Hanoi. My benefactor and her troupe, however, visit HCMC two to three times a year to shop, mostly for embroidered linens.

Our first stop (after the hotel, that is): Ben Thanh market, which was just across Ngan Ha Hotel where we were staying.

What a sensory feast! Stall after stall of fragrant fruits, coffee, dried goods and savory dishes. So many colorful handicrafts, linen and clothes. We were tapped, patted, pulled, cajoled to check out the merchandise. We sat on low stools to have a taste of various fruits peeled and cut for us by vendors. Haggling is a must. One of the power shoppers suggested we start at 50% off and negotiate from there.

Aside from shopping, we relied on Ben Thanh for many of our meals. On our first night, Sonya treated us to dinner in one of the makeshift stalls. We couldn't resist ordering fresh coconut because the one we had at lunch was so sweet and refreshing.