TEPPANYAKI ENTERTAINMENT

Teppanyaki is a style of  Japanese cuisine that uses an iron griddle to cook food like beef, chicken, shrimp, fish, vegetables and anything and everything one wishes to be grilled.   The word teppanyaki is derived from teppan  which means iron plate, and yaki  which means grilled, broiled or pan-fried.

Most of teppanyaki restaurants have several teppanyaki grill stations surrounded by chairs.  A few are located in private dining rooms (if available) and most are on the main dining area.   Each station is  usually occupied by your own group especially if it is in a private dining room.  In the main dining area, a teppan grill may be shared by people who do not know each other especially if there are many customers to be accommodated.

In Taipei 101, we discovered an interesting teppanyaki place in the food court area.  Only one teppanyaki grill, U shaped is found.  Each of the 20+ chairs surrounding the grill are numbered.  Customers come in groups, pairs or  arrive alone and just take any empty seat available.  An overhead menu board and a menu card with all the food offerings are conveniently accessible to all.

Select from the menu and let the show begin.

Orders are placed.  Meat, seafood, vegetables are grilled using sea flakes salt and a special sauce. As customary, grilled food items are proportioned and served on individual plates although one has the option to have the entire piece on a serving plate.

Lights, camera action!

TBW was enthralled with the show’s performance and experience, observing the comings and goings of the crowd, amazed at the queue of people wanting a seat that photos of the final product (food) were not taken.  But believe me when I say, the food looked very appetizing and tasted so good that we ordered more.

There were 3 teppanyaki chefs to service the entire U shaped grill.  They work as a team.  When one chef was loaded with too many orders on his side, the other two would help him cook on their sides.  Having a good memory must be a requisite to work here as chefs have to remember and match ordered food with the seat assignments.

The chef assigned to our grill area did not mix up any orders, knew the menu inside out and spoke and understood a bit of English.  All that made our entire lunch experience from orders to check payment very pleasant.

Not only did our teppan chef cook excellently, he was very amiable and patient with us as well. Best performance by a Chef indeed =)

What a great way to spend lunch time!  No wonder it was (and continues to be) a box-office hit among the dining crowd.

NEXT COURSE PLS…..

EXPERIENCE THE CUISINE OF ALAIN DUCASSE

CHEF P IS IN THE HOUSE

P is for Paco.  He seems to enjoy cooking nowadays.  Excitement gets to him when he experiments with herbs, spices, sauces, creating his own concoctions and blending them with meat, rice and whatever is available in the kitchen.  And they taste good, too =)♥

L-R Deconstructed ham sushi with sliced & seasoned marble potatoes, fragrant rice with rosemary chicken, Chef P's version of easy risotto with prawn & bacon. All of his food creations were yum! And TBW is absolutely not biased here =)

Chef P is definitely in the house…specifically the kitchen =)

FOOD SAFARI

RETURN TO BALE DUTUNG

A second trip to Bale Dutung recently was experienced and seen in a different perspective primarily because time was leisurely spent looking around the place rather than earnestly waiting for delectable food to be shown and savored like the first time.  Not that the excitement was gone.  It was very much present.  Perhaps the familiarity of everything  made the difference.

And look around TBW did. This time with a different camera angle as well.

Welcome

Beautiful, rustic wooden house. Aptly called Bale Dutung.

Rock garden

The man-made pond in the middle of the lush garden.

Tall trees that protect the huge property from noise and air pollution

The tindaan (store) which has wooden art objects made by artist Claude Tayag.

If I'm not mistaken, these are for sale.

Claude Tayag's art gallery

Noted and famed signatures of Filipino artists that look to me as cornices that crown the gallery's walls.

A cornice of who's who in Philippine art.

Claude's works of art....

....including these 2 lechons for they are to be carved & transformed into 5 delectable ways by the artist-cum-chef. It was interesting to note that the lechons are brought to this gallery to rest until "show time" to preserve the skin's crispness. Gallery doors are closed to avoid any draft which can affect the lechon's dermis & epidermis.

An interesting wooden table, no doubt made by the artist, occupying visible space in the gallery.

Outside the gallery, which is basically the dining area, one sees functional areas with pieces like these electric fan & fire extinguishers blending harmoniously with art work. Form and function successfully joined together.

A captivating grouping of vintage vinegar in jars.

Condiments area

Every part of the house reeks of style & artistry but in a natural & unpretentious manner. Indicative of who the house owners are.

One-of-a-kind lighting fixture

Another eye-catcher is this plastic bag filled with water & several 25 centavo coins inside. One can see many of these hanging around the sides of the al-fresco dining area to ward-off flies. An eye-catcher fly-catcher =)

Of course the glorious food, gracious hosting of Mary Ann Tayag and must-have take-home goodies are just as important, if not more, as they are what make Bale Dutung a destination in Pampanga.

All set for lunch

Our lunch mate

And the food…

Still my favorite among all the 5 ways. Crispy, shredded lechon belly on tortilla wrapper with tomatoes, coriander leaves, onions, thai basil sauce & the best tasting kimchi for moi. Mary Ann shares that diced fuji apples are thrown in the kimchi concoction to absorb the liquid so it won't be runny. Perhaps the apples contribute a certain sweetness to it that's why TBW likes it.

Lechon sinigang with brown rice wrapped in banana leaves

Eric and Claude together with the lechon.

Pig's brain added to roasted sisig.

Find out why and not just how sisig is made.

Heavenly dessert being prepared for the 60 plus lunch guests that Saturday. TBW was amazed at the range of demographics of Bale Dutung's guests. Claude and Mary Ann have definitely mastered the formula of success.

The necks and heads.

Call or text 09175359198 and check Bale Dutung’s next scheduled lunch.  Make this part of your bucket list =)

SWISS ON MY LIST

Chef Hans Neukom who is one of the friendliest chefs we know is the Executive Chef of Palms Country Club and concurrently the acting General Manager. He has come up with all sorts of food festivals and activities to entice members and their guests to dine in the club’s 4 main dining areas and patronize the club more.

One of the food festivals we enjoy attending is the Swiss festival because Chef Hans is Swiss and naturally, food offerings will be nothing short of authentic.

Chef Hans with the Swiss flag as backdrop taken during the Swiss food festival. Photo taken by Paolo

Some of our favorites….

Assorted terrines & pates

Braised meats...pork, chicken and my ultimate favorite...ox tongue!

Quiché

German influence via sausage on sauerkraut.

A Swiss spread won't be complete without rosti....

....and that wheel of a cheese....

..raclette!

Another fave..Tete de Moine cheese which literally means monk's head as invention was by them. This cheese is on a girolle or cheese curler & scraper as it needs to be carefully scraped to bring out its flavors.

Of course...Swiss chocolates & truffles.

Dessert galore....

Swiss be with you!

AUBERGINE REVISITED & LOVED

Aubergine was the choice for a celebratory occasion the other night as the place hardly ever disappoints.  We were overly pleased with the food and service, the experience still lingering in our memories.

The specials for the evening were presented. It was Chanterelle night. Tempting but we settled for favorites.

Degustacion menu & more it was.....

To literally start...hummus, butter & bread

Amuse Bouche.....thin slices of roast beef with strawberry glaze.

Pinot Grigio all throughout

While "spacing", took photos of the open-glass-enclosed kitchen

from the dining area...

...and eventually ventured inside the kitchen to see, with no barriers, live kitchen action.

Dinner plates being filled.

Executive Chef puts his final touch on every dish.

German Executive Chef Stefan Langenhan in fluid motion

First love. A beautiful wagyu carpaccio enhanced by tart caper berries. First dish and already loved.

A duo of thinly sliced fresh ocean trout in honey-mustard sauce & tartare accompanied by garden greens. A horseradish cream wrapped in raspberry gelee complemented the trout very well. A fetching presentation as well. Love two.

Lobster bisque with grilled prawn & champagne foam. Thick essence of lobster flavor...one can actually taste the entire lobster head in this bisque. Third love.

Pan seared foie gras on truffled potato mousseline in madeira jus. O my...sublime madeira jus got my eyes rolling in ecstacy. I wanted to go inside the kitchen & nick the entire container. 4th one & still loved.

Time to rest the oooh’s & aaah’s with sorbet.

A well-chosen grilled US Wagyu rib eye steak with port wine sauce & béarnaise sauce on the side. Sidings were excellent especially the potato gratin (extreme left) which was presented like a roll but as you cut into it, a firm textured potato is had and bursting with expected gratin flavor. Love x5!

An Aubergine menu fixture. Classic French Rougie duck confit with fava bean cassoulet & potatoes. Requested with an additional slice of foie gras. Duck confit was perfectly firm & crisp on the outside, tender & moist on the inside. Foie gras was masterfully seared...caramelized with a tinge of brittle on the surface, smooth & creamy beyond...paired flawlessly with grape, prune & onion compote. A 6th love.

An artsy raspberry macaroon on passion fruit savarin (named after Brillat-Savarin, an 18th century food writer) & fruit coulis. Sweet, tart & full of textures.

Chocolat macaroon & a heart-shaped ginger & cinnamon covered chocolate. Love the heart's interesting combination.

Service was impeccable courtesy of Froilan. From beginning to end, he unobtrusively fussed over us. Aubergine is lucky to have had him since 2007. Look for him if you wish to be discreetly pampered.

This was an excellent meal and at the moment tops TBW’s list. Loved everything!

Did I mention Aubergine was on the Miele Guide’s top 20 Asian restaurants for 2009-2010?  

Aubergine is located on the 2nd floor of 32nd& 5th Building,  5th avenue corner 32nd street at The Fort.  To get there quickly, look for McDonalds  as it is on the ground level.  Basement parking available.  Call 8569888 for reservations.

SAUCES, STEAKS & TRUFFLE OIL

Various recipes involving steaks, sauces and the use of truffle oil were aptly demonstrated, cooked & taught by Chef Marco Legasto during one of the gourmet workshops at Wine Depot Alabang.  This particular session had a number of men as participants.  Probably because of the steaks =)

Mise en place all set.

Chef Marco in action.

BARBECUED STEAK

Beef cube roll sliced and pan seared with onions.

Barbecue sauce poured in small quantity. For the BBQ sauce: tomato sauce, brown sugar, white vinegar, bay leaf, celery, leeks, garlic, pepper & soy sauce. Combine ingredients and boil until thickened.

Yum! Finished product for participants' tasting.

WAGYU BURGER WITH JAMON IBERICO SALSA

Topping: saute chopped jamon iberico , sliced button mushrooms. Add slice foie gras. Set aside. Then add diced tomatoes and a dash of truffle oil.

Grill Tajima Wagyu burgers. Use ciabatta bread or regular burger buns. Instead of buttering inside of sliced bread, spread a little goat cheese. Put grilled burger on top of sliced bread.

Arrange jamon iberico salsa on top of burgers. Add grated Manchego cheese.

BEEF AND PORCINI SAUCE

Use Tajima Wagyu topside beef or any striploin beef, Create a pocket in the middle of the beef by slicing until mid way. Stuff with butterflied prawns (about 2-3 pcs.), slivers of foie gras & sliced button mushroom. Then close. No need to tie or secure with toothpick.

A wise option is to wrap steak with 3-4 slices of bacon to secure & for that smokey bacon flavor. No need to season beef & bacon. So many flavors will eventually commingle.

Butter on pan. Pan sear both sides. Put end of bacon on pan first to seal. Then bake in oven for 10 minutes at 250C. Time to Prepare sauce.

Saute prawn heads in butter. Add garlic, onions, celery, dry white wine, sliced button mushrooms, sliced porcini mushrooms, water, salt, lobster oil. Drippings from the steak in the oven must be added for extra flavor.

Lobster oil from Australia.

Strain head mixture well. Pour strained liquid in sauce pan. Another option is to blend using a hand or regular blender & food processor especially if prawn heads are excluded.

Finish with butter and cream.

Simmer a bit. Then drizzle truffle oil.

Glorious truffle oil. Gives any dish that spectacular taste and aroma. Purists will not want this as it masks the real taste of food. Mask it does...but beautifully. Drizzle a little on creamy scrambled eggs, pasta sauce or any dish you want to up the ante.

Remove meat from oven when done. Let rest for a few minutes and slice. Slice meat according to preference. The one above was sliced into small pieces for all participants to taste. If quantity is not an issue, best to serve whole per person =)

Pour sauce over. TBW makes this sauce regularly with a bit of change. Prawn heads are removed in the sauce if an all-meat dish is to be served. Also, if porcini is not available, use any fresh and dried mushroom combined. Sauce can be used for pasta, on fish or any protein. Makes any ordinary dish extraordinary.

MIDAS TOUCH AT MIDAS HOTEL AND CASINO

The former Hyatt hotel along Roxas Boulevard which was owned by the Chan family has been bought, remodeled and converted into a swanky and chic hotel by its new owners, the Co’s of Sunwest Group and is now called MIDAS Hotel and Casino.

 Currently the hotel is on soft opening stage as only several guest rooms are available and one restaurant is operational on a makeshift space.  The other rooms and suites, planned restaurants and bars, gaming and other public areas are soon to open.  Nonetheless,  Midas Hotel and Casino’s lobby is already a sight to behold with its unique, stylish and eclectic blend of furnishings.  In fact, the lobby has been featured in several magazines and broadsheets already.

The luminous looking lobby has several decorative shelves with “Hermes-ique”  boxes interspersed with carefully chosen accent pieces.

Photo does not do justice to this display

Elevated and illuminated grand piano

Fiber optic lobby chandelier that changes light colors

“Ferrari” chairs are strewn around the lobby.  These chairs don’t run on fuel nor are made by Ferrari.  The leather used for these chairs are the same ones used by Ferrari hence, the coined description.

"Ferrari" chair up close.

Other interesting nooks in the lobby

Interior designers are Ivy and Cynthia Almario.

Food and beverage components are stirring and definitely worth anticipation.  There will be 3 to 4 f&b outlets for the public to enjoy.  One of them is Midas Cafe which will  open sooner than soon on one of the hotel’s floors.  In the meantime, a limited menu of Midas Cafe is being offered in a transitory area on the Penthouse floor.  Eventually, the penthouse will house one of the gaming floors of the hotel.

Something to watch out for is the food at Midas Hotel and Casino. Their Executive Chef is none other than Hubertus Timmel, the German chef responsible for the exquisite food at the Champagne Room, Cowrie Grill, Café Ilang-Ilang and lavish banquets of The Manila Hotel during its heydays under the tutelage of Miguel Cerqueda and Roman Cruz, General Manager and Chairman respectively,then.

Left to right: Hubertus Timmel and Angel Kanapi, Jr. Midas Hotel and Casino Executive Chef and General Manager. Photo taken in one of the hotel’s kitchens.

Cheffy…Chef Timmel has not lost his “midas” touch in the kitchen at all.  We had a wonderful lunch at the temporary Midas Café with finely prepared food and of course, splendid company.

Pan seared marinated salmon steak on a bed of baby spinach with mustard & butter sauce. Potato marbles are served on the side. Absolutely delectable.

Generous serving of potato marbles.

Superbly done roast porkloin

Sirloin Steak Sandwich. S3! Angus sirloin on baguette with chimichurri sauce which comes with a beef gravy to dip the sandwich cuts in. An excellent recommendation by GM Angel Kanapi, Jr.

Beef gravy dip and coleslaw for the S3.

Ultimate divine dessert: Tres Leches, a Mexican dessert suggested by Senor Miguel Cerqueda, President of Genesis Hotels & Resorts. Words cannot express this dessert’s delightful effect on humanity. One must try to know.

Bread and butter pudding covered generously with melted chocolate and caramel. Sinfully delicious!

One of the best sorbet in town –hotel made raspberry, black currant and passion fruit. Love love love!

TBW was so intrigued by the hotel made sorbet that during the kitchen tour, photo of gelato and sorbet maker was taken.

This gelato & sorbet maker has specific timer settings for what is to be produced. Cool!

The French Pastry Chef was spotted flambéing for guests’ dessert orders.

French pastry chef

As TBW went around the kitchen areas, guest floors and rooms, and other areas still under construction, the notion of success for the place came to mind knowing there is an existing “golden” formula of having the crème de la crème of hoteliers in charge of the hotel’s management and in addition,holding a fabulous design team for the property’s development in its coffers.

Perhaps like Midas, the king who had the power to turn anything he touched into gold, the same may just happen for this hotel.  But first, it has to complete construction and have a full opening. 

We shall be waiting with bated breath.

Midas Hotel and Casino is managed with distinction by Genesis Hotels and Resorts.