Le Jardin: Cuisine de Gils of Trois Gourmands at BGC

Le Jardin Cuisine de Gils of Trois Gourmands is the newest French restaurant in Manila, located at the Penthouse of W Fifth Building, 5th Avenue corner 32nd Street in Bonifacio Global City, Taguig. The restaurant officially opens its doors today, May 7, to the public.



This newest food spot in BGC offers a romantic garden themed ambiance, coupled with great authentic French food, inspired with distinct Filipino ingenuity prepared by Chefs Hasset Go and Jonas Ng. Both chefs trained under the celebrated French Chef Gils Brault of Le Trois Gourmands in Ho Chi Minh, Vietnam.



Le Jardin offers a choice of a 3-course meal, a 4-course meal or a 5-course meal, with all set courses including a truffled egg appetizer, freshly made cheese, palette cleanser, and freshly baked bread. If you want something light, go for the 3-course set meal, while if you are starving, go for the 4 or 5-course set meal.



I love the ambiance of the garden-themed restaurant, with the industrial high ceiling, which compliments the whole out of Manila look, and offers a distinct inviting atmosphere to unwind and simply enjoy what's served on the plate. The appetizer came out first, the scrambled egg was light and fluffy, and the truffle oil just killed it. It was a symphony.



I got the 4-course meal, which included a cold starter and a hot starter. I got the Salad de homard or the poached lobster salad, which is a delicately plated lobster tail and salad that's seasoned and refreshing. You cannot go wrong with this dish!



I immediately finished my salad, which was followed by the Soupe de citrouille et Foie Gras Poêlé or the Squash soup with seared foie gras. Foie Gras, a food product made of the liver of the duck or goose that has been fattened, is one of the most popular and well-known delicacies in French cuisine. It happens to be one of my guilty pleasures (once in a while). I both loved the squash soup and the foie gras, and they both go well with each other, in fairness.



The palette cleanser immediately followed by appetizers. Lemon sherbet with tomatoes and basil oil. It was simply refreshing and yummy. I am ready for my main course. ;)



For my main course, I got the Pave de thon et foie gras poêlé, aux truffle or the Grilled tuna steak with foie gras and truffle sauce. One thing is for sure with me, foie gras and truffle, and the rest is history! I finished this right away. The tuna came from General Santos city or GenSan, which explains why the tuna is really good quality. The foie gras was rich, buttery and delicate, while the truffle oil was just divine. This is certainly a must try dish! :)



One of the things Le Jardin prides itself, besides good authentic French food, is that they carry a good selection of wines, imported from France, and can only be found in the restaurant. I tried the CHÂTEAU LA CALISSE ROSÉ 2011, which was a good choice. I would definitely have this piece for my wine collection.



Besides the food and the wine, they also make their own cheese, which is an all together tedious process of fermenting. This, however, is an acquired taste, as each one is aged and fermented differently to achieve the desired taste. Asked Chef Hasset which one is his favorite. He said, "the smellier, the better." I guess to each his own, as it really depends on the taste and the taster.



For dessert, I got what they recommended me, the Dessert de Gils, which would probably be the best dessert (I thought) as it is the namesake of Chef Gils. I was correct, as this concoction of vanilla ice cream, raspberry sorbet, strawberries and nougatine, was no less than heavenly.



With Chef Hasset Go :) Thank you brother for the wonderful experience!

Starbucks launches a New Coffee Journey

Starbucks Philippines will launch this July 16 two new beverages with a twist, redefining your Starbucks coffee experience. Starbucks will take you to a cool coffee journey with its Dark Mocha White Chocolate Pudding Frappuccino Blended Beverage and Green Tea White Chocolate Pudding Frappuccino Blended Beverage.

The soft chewy texture of the White Chocolate Pudding adds a twist to your regular blended beverages. The Dark Mocha White Chocolate Pudding Frapp is a real treat for chocolate lovers as it combines the deep flavor of dark chocolate with that of a velvety and smooth white chocolate pudding, Starbucks' signature Frappuccino Roast coffee, chocolate chips, and milk, blended with ice. It is topped with whipped cream and chocolate powder.

The Green Tea White Chocolate Pudding Frappuccino perfectly blends the refreshing aromas of premium green tea, with the sweetness of the white chocolate pudding in a soft creamy texture, topped with whipped cream.

The Dark Mocha White Chocolate Pudding Frappuccino sells at PhP 190 for Tall, PhP 200 for Grande, and PhP 210 for Venti, while the Green Tea White Chocolate Pudding Frappuccino sells at PhP 180 for Tall, PhP 190 for Grande, and PhP 200 for Venti.

Besides the two new Frappuccino Blended Beverages, Starbucks Philippines introduces to the market the East Africa Blend, which offers an exotic blend of unique flavors of citrus, spice and berries, not found in coffee from any other region.

This is a medium roast blend which is bright and medium-bodied, striking an invigorating balance between citrus and spice notes from Kenya, and the subtle floral aromas and crisp from Ethiopia. Starbucks has been buying coffees frim East Africa since 1971.

Manang's Chicken - Ang Bagong Fried Chicken ng Pinoy

Manang's Chicken started out from the family dining table of Jill Gerodias Borja, the President and CEO of Manag's Chicken. Their family cook, whom they fondly call manang, would always whip up the bestselling "sweet, salty, crispy, juicy chicken" during family occasions. It went out to be offered in weekend markets, then finally, starting as a store in Ortigas, after it slowly gained its following due to its unique flavor. Now, they have 12 branches all over the Metro.

Their signature double deep fried crispy chicken with Manang's secret soy garlic sauce is a must try because it's the culprit, the one which started it all. You can choose from an original, mild spicy or extra spicy sauce.

 If you're not into chicken, they have just released their new food item, the Garlic Pork rice meal. "Meat-lovers rejoice! Big juicy pork chop deeply fried until perfectly crispy and topped with their special garlic topping.

Cantonese at the Jasmine Restaurant of the New World Makati Hotel

The Jasmine Restaurant of New World Makati Hotel is offering something special this season, with the playful presentation of authentic Cantonese cuisine by Chinese Executive Chef Wong Kam On, who brings with him more than 20 years of extensive experience in the Chinese culinary industry.

Chef Wong introduces a new and creative menu to the already famous Jasmine selection, bringing the restaurant to a higher level of world-class dining. We were fortunate enough to be able to try for ourselves some of the notable and exciting dishes by Chef Wong.

First in the dinner sampling menu was the Dim Sum Basket with three kinds of dim sum, namely the Shrimp Dumpling "Har Gao," or more commonly known as Hakaw; the Chicken and Abalone dumpling and the Scallop dumpling.

 

Another appetizer, which was really well plated, was the Chicken and Jelly Fish Salad in Black Vinegar Sauce. I must admit that I do not really eat jelly fish just because it is such, but when I decided to try this dish, I could not help but finish my entire plate. Chef Wong was able to present it nicely to hide the jelly fish with the chicken salad, so as not to turn off those who are picky with what they eat. Overall, I would say I really enjoyed it. Props to the chef!

 

Another interestingly plated and tasty dish was the Pan Fried Egg Bean Curd and Seafood. It was fried tofu with mixed seafood and broccoli flower. All the ingredients were fresh and done marvelously well, which all tastes so good.

By this time, all the flavors and colors that passed our taste buds are screaming "yummy!" and we could not wait what's next in the menu, and how Chef Wong will wow us more. It was time for the Steamed Cod Fish Fillet, Egg and Soy Sauce to come out, and again, it was plated well. The taste did not fail, as expected.

One of the best dishes of the night was the Pan Fried Diced Beef Tenderloin in Barbecue Sauce. The beef was really so tender, it melts in your mouth. Who could have thought that the chef would make this ordinary Chinese dish tastes even better?

Together with all the food, we were also served this rice.

Another interesting and delicious treat from the chef is the Bailing Mushrooms, Shrimp Mousse in White Sauce. They say that it is aesthetically unappealing, but once you get a bite of this, I bet how it looks like does not matter. Shrimps are my weakness.

Last on the dinner tasting menu was the Braised Chicken with Basil Leaves. This was the least favorite among the dishes, but it does not mean it does not taste good. Chef Wong has mastered the taste of Cantonese/ Chinese cuisine, that I bet anything he does tastes really good. I could not help but feel full after the special meal for us that night.

To cap off the fun night with our hosts, our dessert is Chef Wong's specialty, which happened to be named after, who else, but the chef himself! Meet Chef Wong's Sesame Balls. We were all wondering what's so special about the sesame balls. When it came out, a humongous sesame ball was plated, and served in front of us. He said that it was best that we eat it with our bare hands, while it was still hot; so that is exactly what we did.

Jasmine at the New World Makati Hotel is open daily from 11:30am to 2:30pm for lunch and 6:00pm to 10:30pm for dinner.

Wake up to New Starbucks Breakfast Sandwiches

On September 11, 2012, wake up to a delicious breakfast at Starbucks, with the new Starbucks Breakfast Sandwiches! Definitely, nothing can say “good morning” best, but with a warm and savory breakfast treat. Handmade with ingredients like eggs, gourmet meats and cheeses and bakery style bread, it’s the perfect start to any day. :)



SPAM® BLACK PEPPER, EGG AND CHEDDAR CHEESE ON CORNMEAL BREAD
This sandwich is so hard to resist. Because when you combine a slice of SPAM® with black pepper, creamy scrambled egg layered with melted American Cheddar cheese on artisan cornmeal bread, it becomes a sandwich that is simple yet mouthwatering.



FOREST HAM, EGG WHITE AND GOUDA CHEESE ON OAT BREAD
If you want a flavorful sandwich but with less fat, this savory breakfast sandwich is for you. It is made with slices of forest ham, aged and smoky Gouda cheese and egg white scrambled egg on a toasty warmed oat bread.



BREAKFAST TAPA AND EGG WITH GARLIC MAYONNAISE ON DARK WHOLE WHEAT BREAD
A traditional favorite Filipino breakfast that you’ll find in almost every breakfast menu in the Philippines is made into a gourmet sandwich. Breakfast tapa with hints of basil and poached egg drizzled with garlic mayonnaise on a dark whole wheat bread.



RATATOUILLE AND MOZZARELLA CHEESE ON MULTIGRAIN BREAD
Our new vegetarian sandwich has everything you need for the day. Crusty warm artisan multigrain bread stuffed with a delicious blend of cheese, spinach, tomatoes, zucchini, eggplant, portobello and shiitake mushrooms, garlic and onions. A vegetarian delight!

Village Tavern of the Bistro Group of Restaurants

One of the newest restaurants of the Bistro Group is Village Tavern, a US-franchise which celebrates classic American comfort food with huge portions good for sharing, located at the Bonifacio High Street Central.  It's definitely worth a try for food lovers, and for those wanting a good drink after work.

The other night, we were treated to the best of what Village Tavern has to offer: rustic whole wheat flatbreads made from scratch, fresh seafood dishes, juicy burgers, wide selection of cocktails and signature dishes, and decadent desserts. Village Tavern celebrates quality, value for money and complete satisfaction.



Asian Tuna Salad - Fresh center-cut Ahi tuna, seasonal greens, carrots, snow peas and edamame is sesame ginger dressing.



Grilled Chicken Spinach and Mixed Greens - Fresh spinach, seasonal greens, bacon, apples, cranberries, spiced pecans, blue cheese, sliced egg, and grilled chicken in sweet vinaigrette.



Blackened Shrimp - Shrimp served with Bayou cream sauce and toasted garlic bread.



Tavern Whole Wheat Flatbread - Homemade tomato sauce, pepperoni, mushrooms, green peppers, hamburger, onions and mozzarella cheese.



Gruyere & Applewood-Smoked Bacon Whole Wheat Flatbread - Gruyere, applewood-smoked bacon and caramelized onion.



Crispy Chicken Tacos - Chicken tenders with mango slaw and chipotle sauce, served with black beans in melted chocolate sauce and rice pilaf.



Maryland-Style Crab Cakes - Premium lump crab meat served with french fries, coleslaw and homemade tartar sauce.



Cowboy Burger - Applewood-smoked bacon, Cheddar cheese with caramelized onion and barbecue sauce.



Chicken Colorado - Grilled chicken breast topped with applewood-smoked bacon, barbecue sauce, tomatoes, scallions, Monterey Jack and Cheddar, served with black beans and rice pilaf.



Some of Village Tavern's Signature Cocktails: Tavern Mojito - Rum, Lime Juice, and Mint Leaves; and Honey Berry - Berry Vodka, Raspberry Vodka, Honey Syrup and House Champagne.



Very Best Carrot Cake - Fresh carrots, pecan and cream cheese icing served warm.



St. Barths Chocolate Torte - Rich and very moist French cake, vanilla ice cream and chocolate sauce.



Double Decker Cheesecake - Layers of chocolate and traditional cheesecake served with raspberry and chocolate sauce.

I definitely enjoyed my Village Tavern food experience. I will certainly come back! Props to Chef Josh Boutwood, the corporate chef of the Bistro group, for making sure that what Village Tavern offers to its customers is simply the best. Thanks to Mitzi and Spanky for the invite! :)

Kokoro Ramenya: Authentic Japanese Ramen Restaurant in Manila

Kokoro Ramenya is the latest Japanese Restaurant that opened in Manila, located along Roxas Boulevard in Ermita. It prides itself for having a great selection of popular regional Japanese ramen prepared by Japanese head chef and ramen connoisseur, Susumo Murata.



Kokoro Ramenya takes ramen-making seriously, it even has its own Japanese noodle-making machine to ensure noodles are of the highest quality and served fresh daily. Aside from ramen, the restaurant also serves popular ala carte dishes, sushi platters and affordable special lunch set to provide a delectable Japanese dining experience to everyone.



Chef Murata highly recommends the Karakuchi-negi, Seafood Sapporo Ramen, Gomamiso, and Kokoro Ramenya original, Hakata Classic – rich and creamy Tonkotsu noodle soup boiled for 18 hours topped with kikurage, chashu and soft-boiled egg.


Kokoro Ramenya started with two Japanese friends who were chatting over their Japanese instant noodle lunch when they suddenly, they had a great idea of putting up an authentic Japanese ramenya in Manila. After a year of research, various cooking experimentation, food tastings and a few Filipino friends’ support, Kokoro Ramenya was born.



It was the passion for perfecting the quintessential hearty Japanese meal, the RAMEN, that made Kokoro Ramenya what it is today. Soup broth is cooked meticulously for 18 hours to achieve its unique delicious flavor and ramen noodles are made fresh daily to ensure the right creamy texture and flavor. All this for a slurpingly good meal in Kokoro Ramenya.