8c hef s. ing redi ents. Th e l t a t im f f O k o o C e 8 U real food. real stories. 3 ways. The re s u l t s ins i d e ! feB - Mar 2018 PHP 120.00 Guest List Chef Kalel Chan EDITOR IN CHIEF Alexis Kim Paola Selom Cuizon ASSISTANT ASSOCIATE EDITOR Trish Dumlao EDITORIAL ASSISTANTS Arrah Balucating, Muriel Dizon LAYOUT ARTIST Kit Singson CREATIVE TRAINEE With his passion for innovative kitchen flairs, Kalel certainly knows the way to his diner’s heart. He had somehow mastered how to capture the palette of his Raintree Restaurants regulars. In this issue, he is setting the bar high with his tamarindincorporated dishes that is perfect for any time of the day. Chef Niño Laus It still holds true that the name Niño Laus is synonymous to the word ‘reinvention’. And for a great 13 years, Ninyo Fusion Cuisine has been a concrete manifestation of it. Now, his savvy for innovation is tested once again as he curates an amazing three-course meal with dishes full-on nori which, to no surprise, are all stupefying. Karlo Cadang ACCOUNT EXECUTIVE Ena Torreda DIGITAL MARKETING STRATEGIST Carla Arroyo DIGITAL MARKETING ASSOCIATE Kiel Vasquez CIRCULATION MANAGER Christoper Cajucom CIRCULATION ASSISTANT Elnie De Leon JUNIOR ACCOUNTANT Gladys Gumapac RECIPE DEVELOPER Chef Mac Flaviano Chef Chris de Jesus He has helmed homey delectable heritage cuisine under his passion project turned restaurant, Provenciano. Today, his cozy hearty reimaginings of local fares returns this issue with his timely renditions of dishes that make use of one of our locally abundant crops. Enter the sweet potato in all its glory. His threecourse meal utilizes different kinds of kamote that will leave tongues wagging. CONTRIBUTORS Timothy Diao, Justin de Jesus, Dang Futalan, Pam Musni, Tricia Quintero, Bert Santos SPECIAL THANKS TO Jasmine Bernales, Prof. Kevin Carpio, Chef Jack Flores, Chef Raul Forés, Chef Carlos Franco, Heather Mahi, Cel Reyes, Queenee Villar SPECIAL THANKS TO 25 Seeds, Tasteless Food Group Chef Robby Goco A passionate soul who believes that food is more than just what we take in; but also about what we leave behind, Chef Robby Goco goes beyond great tasting fares. His sustainablefriendly approach is indeed a notable feat. And this he is keen to share with us again on his cunning three-tiered take on the avocado. Dang Futalan ON THE COVER Recipe by Sau del Rosario Photography by Bert Santos 2 b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 A digital nomad and a gym enthusiast, Dang spends her time either on her laptop or at the gym. She self-studies about slipped discs and food macros, plays the guitar, and writes about anything under the sun. Chef Kristine Lotilla The only rose among the thorn of chefs that make up The Tasteless Food Group, Kristine never ceases to prove her wit and artistry. This issue, she takes the challenge to whip up a three-course delight with everything coconut. Witness how she creates mouthwatering dishes with much grace and finesse. Chef Noel Mauricio As part and parcel of the brilliant minds that comprise The Tasteless Food Group, Noel’s creativity knows no bounds. Proof of this is how he rose up to the ultimate challenge of making sriracha work for an appetizer, a main dish, and a dessert. Flip through these pages to see the feisty delightful masterpieces he came up with. Chef Thirdy Dolatre After countless travels abroad, and braving the unknown to gain what it takes to become an extraordinary chef, Thirdy is one who lives for gastronomy and all its wonders. This issue, he proves his prowess as he takes the dare to concoct three bacon dishes good as a starter, a main, and a sweet dish you can easily recreate at home. editor’s note T wo Thousand and Twelve—the year we introduced Breakfast magazine. It was a February celebration at Enderun. I vividly recall the joy it was to work with Ms. Judy Ann Santos, who graced the cover. Having her was a good headstart for us. The media launch also featured five esteemed chefs who co-introduced the title. One of which was Chef Sau, who up until today, we continue to work with on certain projects. My gratefulness to Chef Sau extends beyond words. His loyalty and friendship has mounted Breakfast to be what it is today. It was also the same issue that brought me to meet Mr. Spanky Enriquez. His hospitality helped us get acquainted with the best food and the best people in the industry. Thank you for everything! Three—the number of people who started Breakfast magazine. To Sam and Paola, I will forever hold our glory days of trial and error, agreements and disagreements, late nights and early mornings as one of the most sensational years since Breakfast came to be. Thank you for jumpstarting your career journey with Breakfast magazine. I wouldn’t have had it differently. Thirteen—this is how much our family has grown. All the days each of you have spent in the office fighting deadlines, meeting goals, and thinking ahead has proved how well we co-existed with the changes around us, good and bad. You are all appreciated. Thirty Eight—the last issue number; also the issue you are holding now. As I write this, I only think of how grateful we all are for each one who has kept us off of the shelves. One—the number of people I needed to believe in this magazine. Six steady years of growth and a handful of learning and unlearning experiences has taught me that our dreams, as imaginable as they may be, start with just one person and that is you. If there are tough times, know that there will be tougher ones. It is when we choose to believe in ourselves that difficult things become obsolete. We close this issue with excitement for better and bigger things for AKME Publishing. Our online titles, breakfastmag.com and asiafoodnews.com, will continue to bring you relevant food content. This, too, marks the beginning of our journey in the digital world. I hope you continue to share the same demeanor with us online. From the bottom of our hearts, thank you for the unwavering support! Cheers! Alexis b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 3 Table of Contents real food 6 Avocado W h i l e t h e av o c a d o h a s a l way s b e e n a r o u n d , m a n y h av e y e t t o discover its true blue potential in the k i t c h e n . N o w, t h e b a l l is in your court to w h i p u p s o m e s e r i o u s ly good grub from this w o n d e r f r u i t. u n d e r s ta n d w h y. I t ’ s s w e e t, n u t t y f l av o r c a n t r u ly m a k e a d i s h m o r e h e av e n ly. S o h e r e ’ s s o m e 3 - c o u r s e c o c o n u t- i n f u s e d r e c i p e s t h at ’ l l s o o t h e a l l y o u r c o c o c r av i n g s . 12 Bacon 23 Nori It’s time to go wild and indulge in everything b a c o n ! T h e c r i s p y, s a lt y, a n d fat t y ingredient might be considered sinful, b u t t h i s c u lt- fav o r i t e i n g r e d i e n t c a n t r u ly make everything better. See how! 18 Coconut Nuts for anything with c o c o n u t ? W e d e f i n i t e ly 4 b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 pretty solid recipes to b a c k o u r c a s e u p. C o n t r a r y t o p o p u l a r b e l i e f, n o r i can go beyond the sushi. Truth i s , i t c a n a c t u a l ly c o m e i n h a n d y for perking up your meals. Here a r e s o m e m o u t h wat e r i n g r e c i p e s t h at ’ l l m a k e y o u a l way s k e e p a s t o c k i n y o u r p a n t r y. 28 Sriracha Would you believe us if we tell y o u t h at s r i r a c h a g o e s w e l l on everything? From salads to roasts to yes, even desserts! And here we’ve rounded up some 33 Sweet Potato L o c a l ly k n o w n a s t h e ‘ k a m o t e ’, t h i s ingredien t has pl ay ed a huge part to our a nces t ors’ way of l ife. Now it’s time to revisit what was and recreate t he days of ol d wi t h some delectable modern twists. 38 Tamarind Here’s one tale you've got to remember when doing magic in the kitchen. The tamarind, l o c a l ly k n o w n a s t h e ‘s a mpa l oc’ m ay no t be in season for the whole year but we show you how competent it is as an ingredient for most m e a l s o f t h e d a y. Table of Contents real stories 4 4 Man of the Hour Much has been written about Chef Sau del Rosario over the years– his dri v e, his passion f o r t r av e l , h i s a c c l a i m e d p u r s u i t s . B u t w h i l e i t m ay be tempting to harp on his successes, not many w o u l d wa n t t o d w e l l o n t h e c h a l l e n g e s t h at p u s h it behind the scenes. This is sue, we sat wi t h t he cel ebr at ed chef t o spe ak about the trials he had undergone throughout his career, as well as t he l es sons he’s taken from them. 54 Brand Talk We sit down with Chef William Mahi as he introduces the concept of “ f u n d i n i n g ” a n d c r e at e s an authentic eclectic e x p e r i e n c e t h at a d d s t o M a n i l a’ s f i n e r o s t e r o f d e g u s tat i o n - c e n t r i c 66 Gastronomy Confidential dining. This issue, we give you an exclusive behind the scenes l o o k at w h at m a k e s 210 D e g r e e s Kitchen + Drinkery tick. 62 Essays We are living in a world of exciting times in our gastronomic scene. Left and r i g h t, n e w c u i s i n e s a n d i d e a s p e r v a d e t h e m a r k e t, m u c h t o t h e c o n s u m e r s ’ d e l i g h t, a n d e s p e c i a l ly w i t h t h e r i s e o f adven t urous e at ers. T his is what drove us t o e xpl ore t wo t h i n g s . F i r s t, t h e s a f e t y a n d precau t ions one mus t take h e e d w i t h t h e w i d e ly a c c e p t e d t rend of e at ing r aw se af ood dishes. Then, we delve into the spec t rum of t he cre at ivi t y t hat goes wi t hin a pl at e as we l ook i n t o t h e m i n d s o f M a n i l a’ s t o p t iered res taur an t s. T h e o n ly c o n s t a n t t h i n g in the world is change and art is a living t e s t a m e n t o f i t. I n t h i s issue, we scoop all the know-hows about nontraditional sushi with Sushi Nori. We show you how they transformed a classic food into a quirk y one that oozes with youthful charm. Wi t h t hese innovat ions in sushi making, it can e a s i ly f i t a n y b o d y ’ s f a s t- p a c e d l i f e s t y l e ! 72 Food Trip With the local res taur ant scene flourishing more than ever, a number of es tablishment s seek to make a difference. This issue, we round up a list who dare to defy the classics, and i s t r u ly w o r t h y o f at tention. b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 5 v A o d a oc ur ast nP es 0 v a r B re e FG o Co sus n Go e By de J tala B o tin a r C es ef Jus rvin ur CH by Hy by o Ma s ast P S AP KS T IPE le een REC ToGR HAN erna T Gr T A o B L H e N P CIA Min TIo SPE Jas LoCA D N AN T o SHo Green Pastures is located at G/F Net Park, 5th Avenue, Bonifacio Global City, Taguig City. For inquiries, contact (+63) 926 0630 930. ReaL FOOD: avocado AVOCADO HUMMUS AND AVOCADO GREENS Preparation time: 25 minutes Cooking time: 10 minutes Serves 6 to 8 Ingredients FOR THE CILANTRO LIME DRESSING • 2 teaspoons lime juice • ¼ cup distilled white vinegar • 2 teaspoons Dijon mustard • ½ cup honey • 2 tablespoons shallots, finely chopped • 1 tablespoon cilantro, finely chopped • 1 ½ cups sunflower oil • 2 teaspoons salt (adjust if needed) • 1 teaspoon pepper (adjust if needed) FOR THE GREENS • 1 head romaine, chopped into bite-sized pieces • 1 cup kale, chopped into bite-sized pieces • 1 cup arugula, chopped into bite-sized pieces • 2 cups Lollo Verde, chopped into bite-sized pieces • 1 whole avocado, diced • ¼ cup corn kernels • ¼ cup red onion, thinly sliced • ¼ cup grapes or cherry tomato • • • 60 grams roast chicken meat ½ cup tortilla chips 1 tablespoon sunflower seeds FOR THE HUMMUS • 300 grams boiled or canned chickpeas, drained • 2 avocados (500 grams each) • 1 tablespoon garlic, minced • ½ cup tahini paste • 3 teaspoons lemon juice • ¼ cup extra virgin olive oil • salt and pepper, to taste TO ASSEMBLE • ½ cup avocado hummus • ¼ piece fresh avocado, thinly sliced • 1 tablespoon chickpeas, boiled • 1 teaspoon sunflower seeds • 1 tablespoon extra virgin olive oil • pinch of flakey sea salt • pinch of fresh cilantro, chopped Procedure FOR THE AVOCADO HUMMUS 1. Combine chickpeas, avocados, and garlic in a food processor. Pulse until well-blended. 2. Add tahini paste, lemon juice, extra virgin olive oil, salt, and black pepper. Turn on food processor and pulse until smooth and well-combined. Taste and adjust seasoning with salt and pepper. Place in chiller for about an hour before serving. 3. To assemble, spread avocado hummus on the bottom of the plate. Top with fanned avocado slices, chickpeas, and sunf lower seeds. Drizzle with olive oil and sprinkle some f lakey sea salt, then garnish with fresh cilantro. Serve per plate. FOR THE AVOCADO GREENS 1. For the dressing, mix all ingredients until well-combined. Place in chiller. 2. Combine romaine, kale, Lollo Verde, and arugula in a mixing bowl. Dress with cilantro lime dressing. Place on a serving plate then top the ingredients on top of the greens. Drizzle with cilantro lime dressing before serving. Chef ’s Note: You may use a mortar and pestle if a food processor is not present. b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 7 ReaL FOOD: avocado 8 b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 ReaL FOOD: avocado AVOCADO WRAP Preparation time: 10 minutes Cooking time: 5 minutes Serves 1 Ingredients • • • • • • • • • 1 piece pita bread 1 teaspoon dried oregano 1 tablespoon extra virgin olive oil ½ piece avocado (about 100 grams) 5 pieces cherry tomatoes, cut in half 5-8 pieces sundried tomato, roughly chopped ½ teaspoon garlic, minced ½ teaspoon cilantro, chopped ½ teaspoon mint, chopped • • 1 teaspoon sunflower seeds 1-2 tablespoons feta cheese, crumbled FOR THE SIDE DISH • • • • • • ½ piece avocado, diced 1 teaspoon lime zest 1 tablespoon lime juice 1 tablespoon extra virgin olive oil salt and pepper, to taste pinch of cilantro Procedure 1. 2. Heat pita bread on a sauté pan or on a griddle. Brush with olive oil and season with dried oregano. Remove from heat and arrange the other ingredients on top of the pita bread. Wrap the pita bread with foil or 3. 4. parchment paper then set aside. Combine avocado, lime zest, olive oil, lime juice, salt, and pepper. Mix until well-combined. Place wrap on a plate. Serve with side then garnish with cilantro. b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 9 ReaL FOOD: avocado HOMEMADE AVOCADO FROYO Preparation time: 5 minutes Cooking time: 4-6 hours Serves 4 to 6 10 b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 Ingredients Procedure • • • • • • 1. 400 grams avocado, frozen 2 cups Greek yogurt 1 teaspoon vanilla extract 1 cup honey 1 tablespoon lime zest ½ teaspoon salt TO ASSEMBLE • 3-4 scoops avocado froyo • ¼ piece avocado slices • 2 tablespoons extra virgin olive oil • pinch of flakey sea salt • 1 teaspoon lime zest 2. 3. Combine frozen avocado, Greek yogurt, vanilla extract, honey, lime zest, and salt in a blender. Blend until smooth. Place it in a container and put it in the freezer. Freeze for about 4 hours. Check and mix every hour to prevent ice crystals from forming. Scoop avocado froyo in desired glass, garnish with avocado, olive oil, salt, and lime zest. Refinery is located at Promenade, Greenhills Shopping Center, Ortigas Avenue, San Juan; with a branch at Rockwell Center, Makati. For inquiries, contact (02) 781-0344. m o H e g T h n i e g n B i a r c B RECIPES by CHef tHirdy dolatre oF refinery PHoToGRAPHy by Justin de Jesus SHoT oN LoCATIoN AT refinery AT GreenHills on ReaL FOOD: Bacon BACON AND CORN CHOWDER Preparation time: 5-10 minutes Cooking time: 15-20 minutes Serves 4 Ingredients • • • • • • • 1/8 cup butter 4 pieces bacon, cut to lardons 1 piece white onion, diced ½ cup all purpose f lour ½ liter full cream milk ½ liter vegetable stock 120 grams potatoes, diced • • • • • Procedure 1. 2. 3. In a pot, melt butter over low heat. Add in the bacon and render all the fat slowly on low heat. Add in the white onions and sweat until translucent, then add in the all purpose f lour. Mix well until it turns lightly brown. Slowly add in the full cream milk and vegetable stock. Whisk continuously until the 4. 5. 6. 1 piece Japanese corn, removed from cob salt, to taste pinch of black peppercorn, cracked toasted baguette, optional dash of white truff le oil, optional liquid incorporates well with the flour. After mixing, add in the diced potatoes and Japanese corn. Simmer for 20 minutes or until it reaches a thick soup consistency. Season with salt and freshly cracked black pepper. To serve, you may opt to put a dash of white truffle oil and a slice of toasted baguette on the side. Serve hot. ReaL FOOD: Bacon 14 b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 ReaL FOOD: Bacon “TOCINO” BACON, BIBINGKA PANCAKES, AND EGGS Preparation time: 30 minutes Cooking time: 15 minutes Ingredients Procedure • • 1. 1 piece bacon, thick-cut 1-2 pieces egg FOR THE TOCINO GLAZE • 1 cup brown sugar • 1 tablespoon soy sauce • 2 tablespoons rice vinegar • ¼ cup pineapple juice • 1 teaspoon black pepper, cracked FOR THE BIBINGKA BATTER • ½ cup unsalted butter, softened • 1 pound sweet rice flour • 2 ½ cups white sugar • 1 teaspoon baking powder • 3 cups full cream milk • 5 pieces medium eggs • 1 teaspoon vanilla extract • 1 cup desiccated coconut TO ASSEMBLE • banana leaves, cut to squares • 1 slice salted duck egg 2. 3. 4. 5. Serves 2 To make the tocino glaze, heat brown sugar in a pan until it dissolves. Using a bowl, combine soy sauce, rice vinegar, pineapple juice, and black pepper. Add to the pan. Let the mixture reduce over medium heat until it becomes a sticky glaze. In a separate pan or grill pan, sear the thick-cut bacon. After searing the bacon, add in the tocino glaze and simmer the bacon until it is completely coated with the glaze. In a mixing bowl, add in all ingredients of the Bibingka batter. Line a small round cast iron pan with banana leaves. Add in 1 cup of Bibingka batter and a slice of salted duck egg on top. Bake inside a 350ºF oven for 15 minutes, or until a toothpick inserted in the center comes out clean. Serve it with eggs, cooked by your choice. b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 15 ReaL FOOD: Bacon STICKY BACON ENSAYMADA BUNS Cooking time: 10-15 minutes Preparation time: 10 minutes Serves 2 16 Ingredients Procedure • 1. • • • 1 piece bacon, thick-cut, cut to lardon pieces 1 piece store-brought ensaymada 1/8 cup cashews, chopped scoop of ice cream, optional FOR THE STICKY SYRUP • ¼ cup butter • ¼ cup brown sugar • 2 tablespoons light corn syrup b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 2. To make the sticky syrup, add in all ingredients in a small pan. Dissolve brown sugar over low heat, or until it reaches a pancake syrup consistency. Cool down and set aside. In a separate pan, add bacon lardons and render the fat over low heat until bacon becomes crispy.Set aside. TO ASSEMBLE 1. Heat up ensaymada inside the oven for 2 minutes. 2. Drizzle with sticky syrup on top. 3. Add in the toasted bacon lardons on top. 4. Sprinkle with chopped cashews. 5. Serve with a scoop of ice cream. Crazy for Coco RECIPES by CHef Kristine lotilla oF tHe tasteless food GrouP PHoToGRAPHy by Justin de Jesus SHoT oN LoCATIoN AT Hole in tHe wall Hole In the Wall is located at Century City Mall, Makati City. For inquiries, contact (02) 886-3056. ReaL FOOD: Coconut BEER BATTER SHRIMP WITH PIñA COLADA DIP Preparation time: 20 minutes Cooking time: 5-10 minutes Serves 4 Ingredients FOR THE DIP • 1/3 cup pineapple bits with juice • ½ cup coconut cream • ½ cup sour cream • 1 tablespoon sugar • • • • • • FOR THE SHRIMPS • ½ cup cornstarch • ½ cup rice flour ½ cup flour 1 teaspoon salt ½ teaspoon baking soda 1 can beer 400 grams shrimp, shelled and deveined ¾ cup flour Procedure FOR THE DIP 1. For the piña colada sauce, puree pineapple bits in a blender. 2. In a bowl, mix coconut cream, sour cream, sugar, and pineapple puree until wellcombined. FOR THE SHRIMPS 1. Mix cornstarch, rice f lour, ½ cup f lour, salt, and baking soda together. Add beer to the dry mixture while 2. 3. 4. mixing thoroughly to eliminate large lumps Preheat oil for deep frying to 175ºC. Dust the shrimp first in ¾ cup f lour then into the beer batter mixture. Carefully lower the battered shrimp onto hot oil. Cook until golden brown and transfer directly over some kitchen paper to avoid excess oil. Serve with piña colada dip. b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 19 ReaL FOOD: Coconut COCONUT ALFREDO CHICKEN PASTA Preparation time: 20 minutes Cooking time: 20 minutes Serves 4 Ingredients • • • • • 400 grams fettuccine noodles 200 grams chicken breast salt and pepper, to taste ½ cup butter, salted 1 teaspoon garlic • • • • • 8 ounces cream cheese 2 cups coconut milk 6 ounces parmesan cheese pinch of salt 2 tablespoons butter Procedure 1. 2. 3. 20 Bring a large pot of water to boil and salt generously. Add pasta and boil according to the package directions until al dente. Strain and toss it with a bit of olive oil to avoid the noodles from sticking. Slice chicken breast into ¼-inch thick strips. Season with salt and pepper. In a skillet, melt 2 tablespoons butter. Once melted, raise heat to medium high and cook chicken until browned and fully cooked through. In the same pot where the chicken 4. 5. b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 was cooked, melt remaining ½ cup butter and cook with chopped garlic. Add cream cheese in and stir with a wire whisk until smooth. Add coconut milk slowly whisking to smooth out the lumps. Stir in parmesan cheese and salt. Remove from heat when sauce reaches desired consistency. If the sauce becomes too thick, thin out with milk until desired consistency. Toss pasta and chicken in the sauce and mix thoroughly. Garnish with parsley. ReaL FOOD: Coconut b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 21 ReaL FOOD: Coconut COCONUT CARAMEL CREAM PUFFS Preparation time: 1 hour Baking time: 30 minutes Serves 10 to 20 Ingredients FOR THE COCONUT CREAM PUFF • ½ cup salted butter • ½ cup water • ½ cup coconut milk • 4 eggs • desiccated coconut, for garnish • ¾ cup flour FOR THE COCONUT PASTRY CREAM • 2 cups coconut milk • ¼ cup white sugar • • • • • 2 egg yolks 1 whole egg ¼ cup cornstarch ¼ cup white sugar 2 tablespoons salted butter FOR THE COCONUT CARAMEL • 2/3 cup canned coconut • 2/3 cup coconut sugar • pinch of salt • 1 tablespoon cornstarch Procedure FOR THE COCONUT CREAM PUFF 1. Preheat oven to 375ºF. Melt butter, water, and coconut milk to a rolling boil. 2. Stir in flour and stir vigorously over low heat until mixture does not stick on the sides of the pan. Remove from heat and cool for a couple of minutes. 3. Beat in eggs one at a time with the mixture until it is smooth and velvety. 4. Pipe mixture onto a baking sheet lined with a silicon mat or parchment paper and dust with desiccated coconut. Bake until dry for about 20-25 minutes (depending on the size). 5. Cool cream puffs before filling. 3. When the mixture comes to a boil and thickens, remove from the heat. Stir in butter until it is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Chill before using. FOR THE COCONUT CARAMEL 1. In saucepan, warm up coconut milk, coconut sugar, sea salt, and cornstarch. 2. Bring boil and remove from heat. Cool down before serving. FOR THE COCONUT PASTRY CREAM 1. In a medium bowl, whisk together egg yolks and whole eggs. Stir in ¼ cup sugar and cornstarch to the eggs until smooth. 2. When milk and sugar boils, drizzle it into the bowl with the eggs in a stream while mixing so that you don't cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don't curdle. 22 b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 Ninyo Fusion Cuisine is located at 66 Esteban Abada St, Loyola Heights, Quezon City. For inquiries, contact (02) 426-0301. Nori Nirvana RECIPES by CHef niño laus oF ninyo fusion Cuisine PHoToGRAPHy by Justin de Jesus SHoT oN LoCATIoN AT ninyo fusion Cuisine ReaL FOOD: nori NORI-CRUSTED RED MULLET, UDON WITH CHORIZO AND TUNA ROE, UMAMI BROTH Preparation time: 30 minutes Serves 1 Cooking time: 15 minutes Ingredients • • • • 1 piece red mullet, cleaned and filleted tempura flour (follow package instructions) ½ cup flour, for dredging 1 sheet toasted nori FOR THE SPICE RUB • 8 grams garlic powder • 8 grams paprika • 8 grams togarashi • 16 grams brown sugar FOR THE UDON NOODLES • 60 grams udon, cooked • • • • • 1 tablespoon chorizo bilbao 1 teaspoon garlic 1 tablespoon olive oil 15 grams tuna roe 1 wedge lemon FOR THE DASHI STOCK • 30 grams dashi kombu • ½ cup bonito flakes • 1 liter water FOR THE UMAMI BROTH • 2 tablespoons dashi stock • 1 tablespoon sushi vinegar • salt and pepper, to taste Procedure 1. 2. 3. 4. 24 For the nori crust, roll the nori sheet like a cigar and seal by dabbing some water. Using kitchen scissors, cut thin circles from end to end. In a small bowl, combine all spice rub ingredients and mix thoroughly. Using a heated sauté pan, render chorizo bilbao then add olive oil. Sauté garlic then add the tuna roe. Add udon and season with lemon, salt, and pepper to taste. To make the dashi stock, add water into an unheated saucepan. Add the kombu and let it soak for about 30 minutes until soft. Heat saucepan and let it boil. Once boiled, remove the kombu and prevent the stock from becoming bitter. Add bonito flakes into the b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 5. saucepan and bring back to boil. Remove from heat and allow to cool. Strain the dashi broth. Using a small saucepan, combine all ingredients together. Let it cool until it starts to simmer, making sure not to boil. Turn off heat and set aside. TO ASSEMBLE 1. Rub fish with spice rub. 2. Dredge the fish in flour, and dip in tempura flour mix, then coat in nori crust. 3. Heat oil in a deep fryer. Deep fry the fish until cooked. Set aside. 4. In a bowl, place cooked udon noodles in the center, then top it with the nori-crusted red mullet fish. Drizzle umami broth on the side. Serve hot. ReaL FOOD: nori b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 25 ReaL FOOD: nori SUSHI-STYLE TIGER PRAWN ROLL Preparation time: 1 hour Ingredients Procedure • • • • • 1. • • • • • • • • • • 375 grams prawns 25mL all purpose cream salt and pepper, to taste olive oil 2 ½ tablespoons white onion, minced 2 tablespoons garlic, minced 2 tablespoons red bell pepper, chopped 2 ½ tablespoons celery, chopped 1 tablespoon crab fat 3 ¼ grams crab meat ½ cup Japanese mayo ½ cup guacamole 12 pieces nori (8 whole, 4 cut in half) 2 teaspoons cilantro, chopped ½ piece lemon 2. 3. Cooking time: 15 minutes Clean, peel, and devein prawns. In a food processor, add prawns and all purpose cream, season with salt and pepper. Blend into a smooth paste. Move prawn mixture into a mixing bowl, cover and chill for at least 1 hour. In a skillet, add olive oil. Sauté in order: onion, garlic, red bell pepper, celery, crab fat. Sauté for at least 5 minutes then add coriander and 2 tablespoons Japanese mayo. Season with 4. 5. Serves 2 to 4 lemon, salt and pepper. Set aside. On the half nori sheets, spread crab mixture thinly on the lower end. Start rolling and seal with a dab of water. Repeat the process until all the half nori sheets have been rolled. Set aside. Remove prawn mixture from the chiller then spread evenly on the rough side surface of the whole nori sheets. On the lower end, spread guacamole horizontally and put a crab roll on 6. top. Slowly roll like sushi, making a bigger roll and seal with a dab of water. Repeat process for all nori sheets. Set aside in the chiller. Cut prawn rolls into sushi size and dab it with Japanese mayonnaise. Bake in a preheated oven, 350ºF for about 15 minutes. Serve hot. b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 27 ReaL FOOD: nori JAPANESE TOFU CHEESECAKE WITH NORI CRUST Preparation time: 30 minutes Cooking time: 2 hours Serves 10 Ingredients Procedure • 1. • • • • • • • • 26 2 teaspoons vanilla extract 125 grams crushed graham 125 grams crushed nori sheets 400 grams cream cheese 250 grams white sugar 2 pieces Japanese silken tofu tube 100 grams soft unsalted butter 2 pieces whole egg 1 pack sour cream b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 2. 3. In a mixing bowl, combine grahams, nori, butter, and 50 grams white sugar. Mix thoroughly. Line a pie mold with aluminum foil. Transfer the graham mixture to form a thin crust (less than half an inch in height). Press firmly and evenly. Set aside. Using a paddle mixer, combine cream cheese and 4. 5. 6. 200 grams white sugar. Mix thoroughly. Add silken tofu, sour cream, whole egg, and vanilla extract. Mix thoroughly. Pour cheesecake mixture into the crust, using the bain-marie technique. Bake in a preheated oven, 200ºF for 2 hours. Editor’s Note: Bain-marie is the French term for water bath, similar with steam cooking. a h c a m e r i h r y S Ma i Ci o au r M s el n o ro u P J e su He f od G in de C City by s f o J u s t tury n S e E s , y IP le all, C quiries R EC a s t e P H y b eW n A t n Th y. For i I o F ToG R e l t Ho kati Cit a PHo n tio e., Ma loca v t on ayaan A 1-1230. o h S l 0 a 8 K , ) Mall act (02 t con ReaL FOOD: Sriracha SWEET AND SPICY SRIRACHA WATERMELON SALAD Preparation time: 20 minutes Serves 4 to 5 Ingredients FOR THE VINAIGRETTE • 1 tablespoon Sriracha • 2 tablespoons apple cider vinegar • 1 tablespoon honey • ½ cup extra virgin olive oil • salt and pepper, to taste FOR THE SALAD • 4 cups seedless watermelon, cut in bite-sized cubes • medium-sized red onion, finely sliced • 1 cup mixed greens • 1 handful squash seeds, roasted • ¼ cup feta cheese • small bunch of mint leaves Procedure FOR THE VINAIGRETTE Using a spatula, mix all ingredients until uniformly combined. Set aside. An easier way is to add all the ingredients in a squeeze bottle and shake to incorporate the vinaigrette. FOR THE SALAD Add the watermelon, finely sliced red onions, mixed greens, and squash seeds into the bowl and crumble over feta cheese. Finish by roughly tearing the mint leaves over the salad. Serve with the vinaigrette. b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 29 ReaL FOOD: Sriracha ORANGE SRIRACHA ROASTED CHICKEN Marination time: 24 hours Preparation time: 35 minutes Cooking time: 1 hour 30 minutes Serves 4 Ingredients FOR THE BRINE • 4 cups water • 2 tablespoons orange juice concentrate • 4 tablespoons salt • 2 tablespoons Sriracha FOR THE ORANGE BUTTER • ¼ cup unsalted butter, softened • 1 tablespoon orange juice concentrate • • • • • ¼ cup olive oil 2 tablespoons Sriracha 2 tablespoons garlic 1 pinch thyme powder 1 orange zest FOR THE ROASTED CHICKEN • 1 whole chicken • salt and pepper, to taste • rosemary sprigs • 1 Naval orange Procedure FOR THE BRINE 1. The secret to juicy roast chicken is the brine. To make the brine, simply combine all ingredients and mix until the salt has dissolved with the mixture. 2. Brine the whole chicken in the mixture overnight for up to one day. FOR THE ORANGE BUTTER Using a spatula, mix all ingredients until uniformly combined. Set aside. FOR THE ROASTED CHICKEN 1. Preheat the oven to 220°C. 2. Take out the brined chicken 30 b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 3. 4. and pat dry with a paper towel. Generously massage the Sriracha orange butter, not only on the skin and in the cavity of the chicken, but also in between the skin and the meat. Season thoroughly with salt and pepper. Stuff the chicken cavity with rosemary and a scored orange. Tie the chicken legs together using kitchen twine to prepare it for roasting. Roast for an hour and a half making sure to baste every 30 minutes for crispy f lavorful skin. ReaL FOOD: Sriracha b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 31 ReaL FOOD: Sriracha CHOCOLATE SRIRACHA TART Preparation time: 45 minutes Cooking time: 1 hour 30 minutes Ingredients Procedure FOR THE CRUST • 1 ½ cups graham crackers, crushed • ⅓ cup brown sugar • 6 tablespoons butter, melted • ½ teaspoon cinnamon FOR THE GRAHAM CRUST 1. Mix crushed graham crackers, sugar, melted butter, and cinnamon until well-blended. Press mixture into your tart molds. 2. Let crust set in cold for at least 4 hours in the refrigerator before using. FOR THE FILLING • 2 cups dark chocolate • 1 cup heavy cream • ¼ cup butter • 1 tablespoon Sriracha FOR THE WHIPPED CREAM • ½ cup whipping cream • 2 tablespoons white sugar • 1 tablespoon Sriracha 32 FOR THE FILLING 1. In a heatproof bowl, place dark chocolate pieces and set aside. 2. In a saucepan, bring cream and butter to a low b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 3. 4. Setting time: 6 hours boil and remove from heat. Pour hot cream on top of the chocolate and mix with a spatula. If it is not completely melted, you can heat in the microwave for several seconds until it achieves a smooth consistency. Pour on top of the chilled crust and leave in the refrigerator for at least 2 hours. FOR THE WHIPPED CREAM 1. Whip the whipping Serves 10 to 12 2. cream and sugar with a whisk or with a kitchen aid until stiff. Carefully fold in the Sriracha until wellcombined but still maintaining the whipped cream’s stiffness. Set aside and place on top of tarts after baking. P o t t a e t e o w Rha S p RECIPES by CHef CHris de Jesus oF ProvenCiano PHoToGRAPHy by Justin de Jesus SHoT oN LoCATIoN AT ProvenCiano ies sod Provenciano is located at 110 Maginhawa, Diliman, Quezon City. For inquiries, contact (02) 922 2736 ReaL FOOD: Sweet Potato 34 b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 ReaL FOOD: Sweet Potato KAMOTE CROqUETTAS, VIGAN LONGGANISA, AT KESO WITH BAGOONG AIOLI Preparation time: 30 minutes Cooking time: 30 minutes Serves 10 Ingredients • • • • • • • 250 grams orange kamote 75 grams Vigan longganisa 1000 mL vegetable oil 25 grams flour 1 egg 50 grams bread crumbs 75 grams cheese FOR THE BAGOONG AIOLI SAUCE • 40 grams mayonnaise • 5 grams garic • 1 teaspoon bagoong isda • 1 teaspoon honey • ½ teaspoon kalamansi juice Procedure 1. 2. 3. 4. 5. Ready and prepare water for boiling the kamote. Clean and peel kamote and cut into chunks. Add into the boiling water until cooked. Set aside to cool. Mash the boiled kamote when cooled. Remove the longganisa’s skins and cook in a pan. Set aside in a strainer. Prepare another pan for frying in medium heat. Prepare three small individual bowls for the flour, beaten egg, 6. 7. and breadcrumbs. One by one, put the ball-shaped croquettas into the bowls of flour, followed by the egg, and then the breadcrumbs. Carefully fry the breaded croquettas in the frying pan until golden brown. Mix all the sauce ingredients to prepare for the bagoong aioli sauce. Assemble the fried croquettas with the bagoong aioli on the side in a ramekin. You can opt to garnish with a dash of paprika or chopped parsley before serving. b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 35 ReaL FOOD: Sweet Potato KAMOTE PICADILLO Preparation time: 30 minutes Cooking time: 45 minutes Serves 2 Ingredients • • • • • • • 100 grams beef sirloin 1 teaspoon oil 20 grams onion 5 grams garlic 30 grams tomatoes 1 teaspoon patis 1 chorizo de bilbao • • • • • • • Procedure 1. 2. 3. 36 b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 Slice the beef sirloin in thin cuts and tenderize by pounding. Set aside. Prepare your casserole in high heat. Add oil, and one by one, cook the sirloin until light brown in color. Sauté the meat with onion, garlic, and tomatoes in patis for about 15 minutes. Then 4. 5. 2 cups beef stock pinch of Spanish paprika 25 grams celery 100 grams kamote cubes salt and pepper, to taste 50 grams Vermecelli noodles 75 grams cabbage add chorizo and soup stock. Cover the casserole for 30 minutes. Add paprika, celery, and diced kamote. Cover and cook for another 30 minutes. Add salt and pepper to taste alongside Vermicelli noodles and cabbage. Cook for another 10 minutes. ReaL FOOD: Sweet Potato UBE YEMA BALLS Preparation time: 30 minutes Cooking time: 2 hours Ingredients Procedure • 1. • • • • 100 grams ube, mashed 1 can condensed milk 3 egg yolks 3 cups vanilla 50 grams white sugar 2. 3. Serves 15 Prepare and wash ube thoroughly until clean. Prepare a pot with water enough to submerge the ube and cook until forktender. Peel, mash, and set aside. In a mixing bowl, mix condensed milk with egg yolks and vanilla. Slowly mix the custard 4. 5. mixture into a nonstick pan in low heat. Continuously stir the mix with a wood or silicon spatula until it gets curdled. Add the mashed ube into the custard mixture. Mix together slowly until the concoction solidifies. While warm, take 6. a teaspoonful of the mixture, shape into balls, and set aside. Prepare a small nonstick pan enough to melt the white sugar. Carefully dip the ball-shaped yema into the caramel mixture. Allow to cool in a nonstick tray or a silicon mat. b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 37 Tales Of Tamarind RECIPES by CHef Kalel CHan oF CHotto Matte PHoToGRAPHy by Justin de Jesus SHoT oN LoCATIoN AT CHotto Matte SPECIAL THANKS To Gwen Cariño, MiCHele MaGtoto AND CHEF franCes arellano Chotto Matte is located at Ground Floor, Net Park, 5th Avenue, Bonifacio Global City, Taguig City. For inquiries, contact (02) 282 0442. ReaL FOOD: Tamarind SHRIMP LIME CEVICHE Preparation time: 15 minutes Serves 2 to 3 Ingredients • • • • • • • • 8 pieces boiled shrimp, cubed ½ cup cucumber, diced 1/3 white onion, thinly sliced ¼ red onion, thinly sliced ½ pomelo, diced 4 pieces cherry tomatoes, julienned 2 grams cilantro 3 grams green chili FOR THE DRESSING • ¼ cup fresh tamarind • 2 tablespoons vinegar • 1/8 teaspoon fresh lemon squeeze • 1 teaspoon fresh lime squeeze • ¼ teaspoon light soy sauce • 1/8 teaspoon ginger, grated • 1/8 teaspoon garlic, chopped • 1 teaspoon mirin • 2 teaspoons white sugar • ¼ teaspoon salt • A pinch of white pepper Procedure 1. 2. 3. 4. Combine all dressing ingredients into a bowl, stir until fully mixed then set aside. Place all ceviche ingredients into a bowl. Slowly stir in the dressing. Make sure all ingredients are well coated with dressing. Serve chilled. b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 39 ReaL FOOD: Tamarind 40 b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 ReaL FOOD: Tamarind SATE BABI Cooking time: 20 minutes Preparation time: 15 minutes Ingredients • • • • • • • • 1 tablespoon soya oil 1 teaspoon garlic, chopped 500 grams pork belly 2 tablespoons peanut butter 1 cup fresh tamarind 330mL Sprite 2 tablespoons white sugar pinch of white pepper Serves 2 to 3 Procedure 1. 2. 3. 4. 5. 6. Heat oil in a pan then sauté garlic. Add in pork together with all remaining ingredients. Let it simmer until pork becomes tender. Set aside then let it cool. Cut pork into cubes then skewer. Grill for about 2 minutes. Chef’s Note: Add water while simmering if the sauce gets too thick. b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 41 ReaL FOOD: Tamarind TAMARIND CHILI FLAN Preparation time: 15 minutes Ingredients Procedure • • • • • • • FOR THE TAMARIND FLAN 1. Combine egg yolks, evaporated milk, condensed milk, and tamarind syrup into a bowl. 2. Gently stir mixture in a circular motion until well-mixed then set aside. 3. In a small pan, make caramelized sugar using white sugar and water. Simmer until thickened. 4. In a f lan molder 5 pieces egg yolks 1 cup evaporated milk 1 cup condensed milk ¼ cup tamarind syrup pinch of calamansi zest 1 tablespoon white sugar ½ teaspoon water FOR THE TAMARIND SYRUP • ½ cup white sugar • ½ cup water • 80 grams fresh tamarind FOR GARNISH • ½ teaspoon rock salt • 1 piece red chili, chopped 42 b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 Cooking time: 20 minutes 5. 6. Serves 6 or llanera, put in caramelized sugar and f lan mixture. Cover it with foil then slow steam for about 20 to 30 minutes. Garnish with rock salt and sliced red chili. FOR THE SYRUP 1. Combine sugar and water in a pot. Simmer until sugar is fully dissolved 2. Add fresh tamarind then let it simmer over 3. low heat until tamarind gets soft and is well incorporated into the syrup. Turn off heat. Strain mixture using a fine strainer then let it cool. ReaL FOOD: man of the Hour The Long W ay H o m e WoRDS by PaM Musni PHoToGRAPHy by Karlo CadanG SHoT oN LoCATIoN AT 25 seeds, anGeles, PaMPanGa W hen you enter 25 Seeds, there’s a certain quaintness in the atmosphere. The kind that appears to tell you that you belong here: take a seat, have a glass of water or something to drink. You are home, the walls emanate, all in their well-polished sheen and sunlit splendor. And for a moment, you forget that you are in a restaurant—instead, you are back home, lounging in the living room with some loved ones. Right now, however, 25 Seeds serves as the venue for today’s interview. I take a seat at one of the tables next to the windows, and across from me sits Chef Sau himself, fresh from the kitchen. At once relaxed and alert, he seems well at home with the surroundings, sitting with the poise of someone who has gone through years of fulfillment. And indeed, he has—with more than two decades’ worth of culinary experience, his career seems to span various eras, each tied to a period of his life. b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 45 ReaL STORieS: man of the Hour But while he has now delved into his Angeleño roots with his restaurant concepts—among other things—it wouldn’t be strange to imagine it could’ve gone otherwise, given the various turns Chef Sau’s career had taken and his unorthodox approach to things. And as we talk a little more about his experiences, there is one place that would cement him as the Chef Sau we know today: France. PursuinG tHe dreaM Shortly after the eruption of Mt. Pinatubo in 1991, Chef Sau and his family migrated to the States to avert the disaster. However, even as they were residing in Las Vegas, Nevada at the time, his sights were already on other horizons. “France was always the dream,” he said. “I thought [to myself] that [Las Vegas] was not a good playground for me… everyone wants to become a good chef and have a very good background in French cuisine.” Actually getting to France, on the other hand, was a combination of serendipity and hard work. Prior to moving to the US, Chef Sau had been working in Manila alongside international chefs, where he would get first-hand lessons on certain cooking techniques. “I always wanted to learn from my chefs. It’s something that the school cannot teach you,” he said. “I don’t come from a very rich family, [so I could not go] abroad and study in different [culinary] schools, so I thought [to myself] that I would learn from these European chefs, since they had the chance to live abroad, study in those 46 schools, and work with Michelin-starred chefs.” There was one chef in particular he admired, having learned from him the most. “[During my stay in Manila], I met a German chef named Jan, and I really looked up to him,” he said. “The way he puts the food in the plate, the way he talks, parang everything is music to my ears. Kahit pinapagalitan ako, kahit ni-lalash out ako, it sounded so beautiful. And I was learning a lot from him.” After moving to Nevada, Chef Sau met with Chef Jan again, where the opportunity had presented itself. “He said, ‘Hey, do you want to go to France? Because I’ve seen your gift for cooking and your passion for it,’” said Chef Sau. Upon hearing this invitation, no second thoughts came to his mind. He agreed immediately. “I said, ‘Yeah, that’s a good opportunity to me.’ And that started it all.” exPlorinG tHe world He found himself in Nice, France, with an introductory period that could be deemed bittersweet. “It wasn’t a bed of roses. It was tough, just like the movie Ratatouille—[I would] get bullied, I would cry, I would soak myself, I would call my mom,” he said. “But in the end, it’s like [you’re] going through military camp. You go through the training, and [the] people [around you] want to make sure for the best and the worst to come.” And he did, eventually. Taking the opportunity to learn the language and study further, Chef Sau would go on to stay in France for 7 more years, noting it as some of the most fulfilling in his life. “I learned the ropes, I learned from the masters, I b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 "It wasn't a bed of roses. It was tough..." worked in Michelin-starred restaurants. I had a beautiful life,” he said, with an air of wistfulness. “I became more refined, I became more resilient, I became bolder, I became more open to new things. And because magisa lang ako sa France, I became more independent.” As for what had kept him going through the hard times, Chef Sau attributes it to his positive outlook on things. “I could’ve given up easily, imagine that? When people look at you as an Asian guy, a Filipino na walang alam, they see you as a poor guy,” he said. “But I am very persistent. I dream big. And somehow, I achieve my dreams.” But, more importantly, France had opened a whole new realm of experience for him, something he would take along even after leaving. “It was in France that all my senses came alive,” he said. This was particularly true when it came to travel, an important aspect when it comes to Chef Sau’s creative process. While he enjoyed traveling prior to coming to France, it was there that his desire to see the world had intensified. “I said [to myself,] ‘This is just the first step.’ I wanted to proceed, I wanted to explore, I wanted to be an expat, I wanted to travel,” he said. “Parang, ReaL STORieS: man of the Hour b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 47 ReaL STORieS: man of the Hour when you’ve seen France, you want to see the rest of the world and what it can offer you.” And he’s traveled a lot since then, having visited over 40-45 cities total. For him, after all, traveling is a classroom—that is, as long as you are willing to open yourself up to it and the pitfalls it may offer. “There are some places I would go back to. Others, never again. "travel and experIence are a few thIngs you cannot buy." But I have no regrets, because travel and experience are a few things you cannot buy,” he said. It’s also helped that he’s got a taste for the unconventional, not being one to follow the norm. When it comes to visiting places, for instance, he cites that he would rather head to places like Tibet, Siem Reap, or Dhaka, despite the relative poverty that exists in these areas. “When you go out and see [these social realities] from a distance, you see what reality is,” he noted. “Kasi kung dito ka lang, you won’t see what’s [really] going on.” 48 But it’s only through immersing yourself through these aspects of life that you gain experience—a valuable resource to Chef Sau. “And that’s the beauty of it. I always encourage students to go abroad, to find their [own] way, [and] to discover and look around.” CoMinG HoMe Having spent a good chunk of his life abroad and a flair for discovery, it seemed improbable to pin Chef Sau down—more so back in the Philippines. He himself affirmed the sentiment. “After having lived abroad—Paris, Singapore, Bangkok; these are beautiful places—I thought I wouldn’t come back anymore,” he said. “Wala pa [noon] yung pagka-nationalist ko.” But while it in was no part due to a diminishing love for Philippine cuisine, it stemmed more from his desire for beautiful cities. After a while, however, the urge to come back slowly crept in, as he realized it was back home where he belonged. “Even if you think that you’ve lived a beautiful life as an expat abroad, you’d want to come back only because you want to share [what you’ve learned] and reconnect with people,” he said. It was more of a surprise when he decided to return to his Pampanga hometown, as the death of both his parents left an indelible mark on the area. But much like his ticket to France, the road home was also steeped in serendipity. “I went back to Pampanga with some friends. Then I saw this little house and said, ‘Hey, that’s a cute house.’They said, ‘Do you want it?’” he recalled. “And I said, ‘What would I b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 ReaL STORieS: man of the Hour b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 49 ReaL STORieS: man of the Hour do with that house?” And they said, ‘Don’t you think it’s about time that you do some Kapampangan food?’ Hindi na siya naalis sa utak ko.” Going back home turned out to be the best thing that ever happened in his life. Aside from being able to continue his advocacy for local, sustainable cuisine "the food that we create has storIes to tell. It's very personal." through his ingredients, Chef Sau had the opportunity to serve guests in his Pampanga concepts, only to find out they had already known each other before. “[They] would say, ‘Hey, we were neighbors before, we were playmates, we were classmates,’ or ‘I was your yaya, I was your teacher.’ And it brings back memories,” he said. “That’s the best part—reconnecting with people.” Food in particular proved to be instrumental in relating with the other guests, being a powerful tool when it comes to forging connections. “When [I] cook something, people realize, ‘I know this food! This is Imang Garding’s recipe. Are you related to this person?’ And I would say, ‘Yeah, she’s my mom,’” said Chef Sau. “So food is very important. Because 50 the food that we create has stories to tell. It’s very personal.” If the pursuit for good food, then, is what started him on his journey, it was also what had brought him back home. Indeed, one could say that Chef Sau’s culinary journey is one that had come in full circle. But he’s not taking it as a setback—on the contrary, he looks at it as an b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 opportunity to give back, to share what he had learned with those who are willing. “Just like a sponge, hungry for water: you take it all in until you’re full, and then it’s time squeeze [it all out,]” he said. He’s a firm believer in giving back, after all; a sentiment that forms the backbone of his success and his advocacies. And he’s still constantly learning, whether it’s through teaching or through collaborating with his chefs in the kitchen. In terms of muses, however, his sights have now shifted elsewhere. Today, he immerses himself in the land where he had grown up, reacquainting himself with its intricacies. Pampanga now serves as his canvas. And Angeles City is his museum. ReaL STORieS: man of the Hour b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 51 ReaL STORieS: Cover Recipe You can order the dish at 25 Seeds, 2/F Dycaico Ancestral House, Barangay Sto. Rosario, Angeles City, Pampanga 52 b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 ReaL STORieS: Cover Recipe RED SNAPPER SOUS VIDE WITH COCONUT TAMARIND AND CAPER SAUCE RECIPE by CHef sau del rosario PHoToGRAPHy by Bert santos Preparation time: 15 minutes Serves 2 to 3 Ingredients • • • • • • • • 1 kilogram red snapper (maya-maya), filleted and cut into pieces 4 tablespoons red onion bay leaf cracked peppercorn 12 tablespoons extra virgin oil 6 teaspoons garlic, minced 6 tablespoons coriander, sliced 6 tablespoons coconut cream FOR THE SAUCE • 4 tablespoons coconut oil • • • • • • • • • • • • • • 2 tablespoons olive oil 4 tablespoons onion, minced 4 tablespoons garlic, minced 4 tablespoons coriander 2 tablespoons ginger, minced 2 tablespoons lemongrass 6 pieces fresh tamarind 2 pieces red chili, chopped ½ cup white wine 2 cups fish stock ½ cup coconut milk ½ cup fresh cream salt and pepper, to taste 2 tablespoons unsalted butter Procedure 1. 2. 3. To make the stock, use head and bones of the snapper. Simmer with water, red onion, bay leaf, and peppercorn. Strain. To sous vide the fillet, set the sous vide machine to 135ºC. In a Ziploc plastic bag, add fish and the other ingredients. Seal. When the water bath reaches the temperature, dip the plastic with fish for an hour to cook. Set aside. FOR THE SAUCE 1. In a pan, sauté the onion, garlic, coriander, ginger, lemongrass, coconut oil, and olive oil. 2. Add tamarind and mix with the rest of the ingredients. 3. Add white wine until reduced to half. Add stock and simmer for another 5-7 minutes. 4. Add creams and cook for another 5 minutes under low temperature. When cooked strain and add the butter. Season. 5. Garnish and serve. b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 53 DINING THE 210 D E G R E E S WAY WoRDS by arraH BaluCatinG PHoToGRAPHy by Karlo CadanG SHoT oN LoCATIoN AT 210 deGrees KitCHen + drinKery, BGC ReaL STORieS: Brand Talk L et’s set the record straight once and for all: This is not fine dining. While naysayers would shake their heads and click their tongues at this revelation, this is the point Chef William Mahi would like to get across. Heather Mahi, his wife and co-owner of 210 Degrees Kitchen + Drinkery, echoes the same sentiment, “We dare not put ourselves in that category.” Instead, what 210 Degrees aspires to exude is “fun” dining. It’s what happens when comfort food meets the mind of a Michelin-starred chef. Before William Mahi eventually forged onto this territory, he found his home as Chef de Cuisine in The Tasting Room, after a series of renowned stints from all over the world from his hometown in France to where he met the love of his life in Shanghai. When we met him then, he saw Manila as the next it dining destination set to take the world by storm. Fast forward to 2018 and this has never been more true—what with the number of head-turning quality establishments springing up like daisies. And 210 Degrees is his first contribution to the exciting culinary renaissance taking place here. Truth be told, this wasn’t planned beforehand. The opportunity fell, somehow by chance, in the right time and the right place. The chic bistro is the culmination of Chef William’s culinary journey. It’s his way of transporting his slice of life—his years growing up in France—and presenting it to Manila as a true blue introduction of himself. Heather explains further, “The idea is like when he welcomes someone over to his house. This is what you would see as a guest when you go to his place. This is his personal taste, what he likes to eat on his days off, the things that he would personally serve and sit down to eat together with you.” More than anything, this is a passion project that seeks to speak volumes of personal tales. Upon entering, one would feel as if the walls were about to speak and ready to burst with stories. Every inch of the space is bursting with homey detail. There are mismatched cutleries parlayed on every table, and even the glasses have different hues, almost as if you were invited to dine on Mahi’s childhood home from miles away. On one wall, a huge portrait of Serge Gainsbourg would be seen (as it turns out, he was a very famous French public figure, a singer who lived in ’85). On another, a roadmap of the places of Chef William’s gastronomical pursuits b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 55 ReaL STORieS: Brand Talk would be displayed. All over the place, there would be several ingredients preserved neatly in jars of vinegar—a homage to a way of life from the defining era of France’s past that was laden with war. The food fares being served are the pinnacle: 90 percent of French techniques authentically based on the French lifestyle. The elegance and artistry of their cuisine is definitely there, but Chef William would repeatedly reiterate his stance, “In our history, since centuries ago, we have been quite known for expressing ourselves and showing that to the world, and maybe this is where the misconception comes from. Sure, we use the finest products from France. But this is not fine dining.” 56 b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 "sure, we use the fInest products from france. but thIs Is not fIne dInIng." For starters, the menu covers a variety of eclectic dishes as well as comfort food favorites reimagined. His signature 52-degree egg from his Tasting Room days makes a reincarnation here in the form of The Egg, a luscious souplike concoction cooked at 48 °C, and made even more delectable with potato mousse, caramelized onions, and bacon. His too-goodto-be-true rendition of foie gras ReaL STORieS: Brand Talk b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 57 ReaL STORieS: Brand Talk from a few years back also makes an appearance, albeit modified to be the fun quirky sister of its previous mold—the infamous dish with actual bits of popcorn. Then, there’s the more casual laidback counterparts, like the fried chicken that everyone in town has been raving about. Chef William himself couldn’t believe that his version of it would even make waves, given that it’s definitely not the expertise of a French-Basque chef. He brings his trademark plating with him here as well, simplistic works of art that uphold the experience of the plate. 58 b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 Since its inception, there have been many changes that took place. A significant one would be the restaurant’s branding, which Heather explained, “With our branding now, it’s very fluid. We started out very fixed but the ReaL STORieS: Brand Talk "wIth our brandIng now, It's very fluId." b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 59 ReaL STORieS: Brand Talk yin and yang, balancing each other harmoniously. Considering that this is the first time they’ve really worked together in their 10 years of blissful romance, everything has moved like clockwork. While William handles the kitchen, it’s Heather that serves as the "I have a lot of thIngs I would lIke to do. I don't want to be defIned In one lInear lIne. I have a certaIn knowledge In my job and I want to be able to put that out." market changes quickly. We change with the times but we stick to the overarching theme of elevating comfort food.” The menu followed suit with its timely addition of ala carte items. The price range was also created with price-quality balance in mind, and the ability to cut across income brackets (For instance, you would be surprised how their five course set menu 60 b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 would be priced below 1,500 pesos— an unusual pricing move). A year in and 210 Degrees Kitchen + Drinkery shows no signs of slowing down. Indeed, it has become a notable dining destination in itself. Its success can be attributed to many but if anything, it’s the fact that William and Heather— the ever dynamic husband and wife duo—run a tight ship. They are each other’s centerpiece, mediating the kitchen and the service, and ensuring a smooth flow on both ends. At the end of the day, 210 Degrees not only signifies what Chef William Mahi deems as the perfect roasting temperature, it becomes his transcendence from the shackles of being pigeonholed as a Michelin-starred chef with only a singular expertise. This is him showing the world he can do so much more, “I have a lot of things I would like to do. I don’t want to be defined in one linear line. I have a certain knowledge in my job and I want to be able to put that out,” he muses. And if the constant clinking of the mismatched glasses, the eager scraping of cutleries against plates, and the ‘community’ aspect to the bistro that can be felt reverberating underneath the dimmed lights are any indication, 210 Degrees Kitchen and Drinkery is well on its way to the stars. ReaL STORieS: essays Crafting a Taste: How do Top Manila Restaurants Curate their Dishes? WoRDS by triCia Quintero PHoToGRAPHy by norMan lleses ILLuSTRATIoN by tiMotHy diao B ehind every spectacular restaurant are the chefs oozing with culinary ingenuity—the people responsible for the dishes we can’t seem to get enough of. Just how are they able to come up with their culinary masterpieces? Here, we take a closer look and piqued into the minds of the people behind three of Manila’s most popular restaurants—Chef Carlo Franco of Tomatito, Chef Jack Flores of Made Nice Supper Club, and Chef queenee Villar of Hey Handsome. GuidinG PrinCiPles While the three chefs have different approaches on the tastes of their dishes, they all underscored the importance of having an overarching mantra when it comes to creation. These mantras encompass what their restaurants stand for and serve as guidelines to every member of their kitchen to ensure that every aspect forms a cohesive experience for their customers. For Chef Carlo, it’s all about getting out of your comfort zone, “For Tomatito, it’s about being adventurous, but also following the line of Spanish-Latin cuisine.” For Made Nice Supper Club’s Chef Jack, it’s imperative to break some rules and be different. Meanwhile, Hey Handsome’s Chef queenee says their number one guiding principle before putting something out on the menu is that it has to be liked by everyone on the team. Go Beyond Coming up with dishes is no easy task, and sometimes, there will be days when you don’t know where to get your idea from. Always remember that there is a whole world outside of the kitchen to take inspiration from. This may be in the form of traveling—Peranakan cuisine of Singapore was the inspiration behind Hey Handsome as Chef queenee Villar attests to, “Traveling helps you realize that there’s a whole lot of other cuisines out there.” It could even be through the people you meet while learning from other cultures, as Chef Jack Flores shares when he spent some time working in New York and France prior to establishing Made Nice Supper Club. One can also come up with dishes through completely unrelated fields like architecture—something that inspired Chef Carlo Franco when he created his lego-shaped chocolate cake way back. The Tomatito chef says he seeks to finds inspiration everywhere, even from reading books and magazines. needs while coming out with something new each time. While they may have their staple dishes, these restaurants constantly change their menu to broaden their diners’ palate and showcase everything they have to offer. There really is no surprise then why Made Nice Supper Club changes their menu every three to four months, Tomatito gives a different take on their salmon dishes every week, and Hey Handsome continues to give their customers something new to look forward to. For instance, for Chef Jack, Made Nice Supper Club is all about continuous evolution, “We’re in a constant state of development and we embrace that.” Chef Carlo says it’s important to play with what you know first then being creative from there. For Chef queenee, meanwhile, change is necessary when something’s not working out. composed of talented cooks who each have a distinct style and expertise. In the case of Tomatito, Chef Carlo shared that there are some who are knowledgeable in Thai cuisine, others in Singaporean flavors, and of course the majority who know the Filipino palate. He deduces, “Our kitchen is a team; it’s not only me.” For Hey Handsome, Chef queenee and partner Chef Nicco Santos spearhead the flavors most of the time while their cooks show them techniques to better harness it. Chef queenee thinks that “more heads are always better than one (or two)”. Meanwhile, the Made Nice chefs each have their forte— be it for pastas, proteins, or desserts. As Chef Jack puts it, they like to “play with each other’s strengths.” Crafting a dish—more so a menu—is no easy task, but these chefs showed that there’s no magic in it, just the right combination of the things already existing around you: vision, people, and inspiration. CollaBorate and innovate All these three restaurants’ teams are eMBraCe CHanGe In the ever dynamic and competitive food industry, restaurants must always be ready to adapt to customers’ b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 63 ReaL STORieS: essays R Beneath The pleasures of Eating Raw Seafood WoRDS by danG futalan PHoToGRAPHy by MiGuel naCianCeno ILLuSTRATIoN by tiMotHy diao SPECIAL THANKS To Professor Kevin CarPio oF university of santo toMas 64 b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 aw seafood is a timeless delicacy that allures anyone with its rawness—even putting multicultural diversity on its knees because of its mouthwatering flavors. During ancient times, feudal lords demanded their fish served as fresh as possible. Because of distance and transportation limitations, fish had to be carried through various runners and had to travel for hours before arriving at its destination. This tedious process causes the fish to lose its freshness. To combat such dilemma, cooks have experimented with various techniques. Thus, resulting to the creation of one of the most common raw seafood we know today: sushi—a type of fermented fish (or meat) prepared with rice for the purpose of preservation and can be consumed without too much processing. Contrary to popular belief, sushi did not originate from Japan. Historians believe that the very first written record of the existence of sushi started with China’s Tang Dynasty (618–907 CE) where people with only good economic status could eat raw fish and meat along with raw fruits and vegetables. Sushi only appeared in Japan in the Heian Period (794–1185 CE) right after raw fish had officially become a delicacy in China. Today, hundreds of restaurants, stalls and buffets offer raw seafood as part of their menu. But as the food scene matures and experiences different trends that come and go, consumers have grown from romanticizing what ReaL STORieS: essays is pleasurable to one’s palette to emphasizing the unobtrusive: is it safe to eat? “Nutrition-wise, seafoods are rich in protein, omega 3-fatty acids, saturated fat, iron, vitamin B and mineral. The answer as to whether it is safe to eat or not lies on how it is prepared. If the raw seafood has undergone the necessary procedures within the standards of an accelerated process where fish are frozen immediately. They are caught and harvested to preserve freshness and texture. More importantly, to kill any potential parasites present. However, studies show that the ultimate method to eliminate parasites and microorganisms that have contaminated seafood is not freezing but cooking or heating food at a suitably high temperature. The answer as to whether it is safe to eat or not lies on how it is prepared. food sanitation and proper preparation, then it would be safe to eat,” explains Kevin Carpio, Registered Dietitian Nutritionist. However, some businesses prefer to take out this criterion to compromise for their lack of resource which is why taking note of the precautions of eating raw seafood is key to safety. Sushi-grade should be in one’s vocabulary when it comes to raw seafood. “Sushi-grade” refers to the highest quality fish that a particular store offers, one that they feel most confident to be served raw. Also, it is best to eat at reputable restaurants who take pride in the quality of their products by getting high quality seafoods from suppliers that flash freeze fish— Each raw seafood dish is a do-or-die gamble in every step of the preparation process. If a dish is mishandled at any part of the course, Kevin stresses that it becomes a life-threatening carrier of severe foodborne illnesses. “For raw shellfish lovers, it pays to know about Vibrio vulnificus and Vibrio parahaemolyticus. Both of these bacteria can cause gastroenteritis, with symptoms that include severe vomiting, diarrhea, abdominal cramps, fevers, and chills.” Roundworms are also infamous in the raw seafood industry. Anisakis simplex is a roundworm parasite found in fish and shellfish. Once the parasite enters the human body, the host will feel a tingling sensation during or after eating the contaminated seafood – a sign which means that the worm is moving in the affected area, usually the mouth or throat. If this parasite reaches the stomach or the small intestine, surgery would be needed. Symptoms of Anisakis penetration include nausea, vomiting, stomach pain and diarrhea. Liver flukes are no stranger in the parasitehost relationship of eating raw seafood. These flatworm parasites use the livers of infected humans as their main habitat where they feed on blood. Symptoms would include an enlarged liver, gallbladder inflammation, gallstones, bile duct infection and may even lead to liver cancer. Aside from making one’s body prone as a habitat to parasites, eating raw seafood increases the risk of food poisoning with symptoms including an upset stomach, diarrhea, nausea and vomiting. Children, pregnant women, the elderly, HIV patients, and anyone with a weak immune system should avoid eating raw seafood as they fall under the “high-risk individuals” category and can be considered as easier targets for the aforementioned hazards. People who take 'au naturel' too literally when it comes to consuming raw seafood may expose themselves to higher risks. With all these culinary innovations where sky’s the limit, it is crucial to know the components of what we eat and the risks of doing so. At the end of the day, savoring the pleasure of flavor will always come with a price. b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 65 The Contemporary F l avo r s of Sushi WoRDS by Muriel dizon PHoToGRAPHy by Karlo CadanG SHoT oN LoCATIoN AT susHi nori SPECIAL THANKS To MilKa roMero AND vina saw I t was during the 8th century when the art of making sushi became prevalent in Southeast Asian countries. Years later, it eventually reached south of China and Japan.Throughout time, the Japanese have developed, popularized, and even perfected the art which later became essential to their cuisine. Today, sushi can be considered one of the most popular dishes around the world. This issue, we sat down with the makers of Sushi Nori, a new cult favorite when it comes to the "on-the-go" food trend, and discovered the ropes of their innovative ways of sushi-making. REALSTORIES:GastronomyConfidential with the idea of serving sushi as a roll, practitioners of the art introduced a quirky way of presenting it and called it the ‘uramaki’ or the insideout roll. Compared to the typical rolls, the urumaki is made with rice placed on the outer side of the roll with the nori and filling on the opposite side. though uramaki is not new to the table, sushi nori experimented with a variety of ingredients to enrich its flavors. b r e a k fa s t m a bG ra ea z iknfa e |sD tem Ca em Ga Bz e iRn2017 e | a P- R ja i Ln-um a aY RY 2018 69 67 REALSTORIES:GastronomyConfidential adapting the fastpaced lifestyle of most people, especially millennials, sushi nori devised a non-sit down way of enjoying sushi by recreating their own temaki rolls. 68 b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 REALSTORIES:GastronomyConfidential this temaki roll is called okonomiyaki. it is made up of nori, teriyaki sauce, tamago, kani, rice, Japanese mayo, spring onions, and bonito flakes. Because the idea is for it to be a take out sushi, they designed the packaging to consider hassle-free eating for on-the-go customers. b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 69 REALSTORIES:GastronomyConfidential this uramaki is called ‘oMG’. it is one of their goto flavors made of salmon, nori, tempura flakes, rice, cucumber, ebiko, Japanese mayo, and spring onions. this uramaki is served with salmon that’s blow-torched on top! 70 b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 REALSTORIES:GastronomyConfidential while sushi nori isn’t afraid to be a little different, their menu still offers traditional sushi dishes such as nigiri, maki, and sashimi, served in a myriad of flavors fit for everyone. b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 71 ReaL STORieS: Food Trip o f f t h e wa l l : WoRDS by trisH duMlao U N C o N v E N T I o N A L R E S TA U R A N T FINDS IN THE METRo 2 1 van GoGH is BiPolar Embrace your imperfections and treat it as your strength—is probably one way to describe how this restaurant in Maginhawa started. If you’re wondering, Jetro saw it apt to have Van Gogh’s bipolarity as a theme for the restaurant as he was diagnosed to have the same condition. A quaint place full of visual treats, and where servers don’t exist. Expect a feast that changes every time you visit, depending on the owner’s mood, along with dishes that always promise to leave you in better spirits. 2 PersePHone: a seasonal KitCHen A place that took inspiration from the goddess who’s the reason for the shift of seasons. Don’t be surprised if their menu changes every now and then, as this restaurant along Jupiter Street in Makati makes use of seasonal ingredients and plays with market trends. With its growing collection of recipes, one thing’s probably for sure—Persephone is all about putting your usual dishes up the ante. Case in point: try their bowl of colorful bibimbapesque Tapsilog before it's too late. 1 3 3 B.a.d. late niGHt BreaKfast Bar Who said you can’t have breakfast for dinner? In b.A.D., it’s all about breaking rules. breakfast fares might be best eaten in the morning, but it’s definitely not a bad idea to have it at any time of day (or night) too. While usual breakfast tables are bright and homely, this breakfast bar in bGC defies the ordinary—it’s dark and dramatic, almost clublike. Their menu is extraordinary too, with familiar breakfast dishes made with a twist. Take our word for it and order the Chillaxilog or the Tapa Steak. It’s the best bad decision we’ve made! 4 4 yuan Bistro If you’re a fan of Asian fusion, then this restaurant in Kapitolyo is perfect for you. And we’re not just talking about the popular Japanese, Chinese, or Thai creations we’ve all been acquainted to as they also explore the less-tasted Asian flavors. Think India’s chicken tikka masala, or Singapore’s laksa soup made into a more thrilling dish. yuan bistro is also known for their Do-It-yourself sushi set. How about creating and indulging in your own sushi dreams? We couldn’t think of a better experience than that. 5 5 Mr. roBoto Voltes V, Mazinger Z, Gundam, and Voltron are only few of the Japan-hailed robots that have become inspiration to this fresh avant-garde-ish Japanese restaurant in Alabang. From the brains of a millennial duo, the place and concept might be considered quirky, but the flavors and ingredients used still stay true to what you can usually get in Japan. Mr. Roboto has a wide array of Japanese fares you’d definitely have a hard time choosing. be it sashimis, chirashis, or donburis. Plus points for the retro vibes that’ll make your heart beat for nostalgia! 7 6 Van Gogh is Bipolar 15 4-H Maginhawa Street, Sikatuna Village, Quezon City Persephone: A Seasonal Kitchen 120 Jupiter Street, Bel-Air, Makati City B . A .D. Late Night Breakfast Bar The Palace, 11th Avenue, BGC , Taguig City Yuan Bistro Victoria Plaza,1 Brixton Street, Kapitolyo, Pasig City Mr. Roboto G/F, ATC Corporate Center, Alabang, Muntinlupa City The Filling Station 5012 P. Burgos Street, Poblacion, Makati City Satchmi Café 2/F, Cinema Building, UP Town Center, Diliman, Quezon City 72 b r e a k fa s t m a G a z i n e | a P R i L - m aY 2018 6 tHe fillinG station This 24-hour, neon-lit diner along Poblacion is probably the best visual definition of what old school is. A place that seems to have stopped the passage of time, The Filling Station boasts its vast collection of vintage items exhibited in all of its nooks and crannies. From posters to knick-knacks straight from the late 60’s, every corner is definitely IG-worthy. The good news? Their food is just as stirring, it’d be hard to choose what to get. but do try their milkshakes, and feel like you’re one of Archie’s gang from the TV series, Riverdale. 7 satCHMi Café If you’re a café aficionado, you shouldn’t miss dropping by Satchmi. besides getting your usual coffee fix, this place will bring you back to the olden days when vinyl records ruled the scene. Feel free to browse, buy, and listen to your favorite songs—from classic choices to contemporary. but don’t forget to indulge in their food too; for starters, go with the Lasagna Soup, and discover how visits to this café will always be for the record.