Pinoy cuisine world class!

CEBU, Philippines - Take ordinary, simple things, but placed in the hands of a creative genius, these things become works of art. That is happening in Bistro Filipino where familiar, day-to-day recipes, ingredients and flavors take on incandescence and a class of their own - whipped up uniquely by the creative hands of two leading chefs of our time: Chef de Cuisine Rolando "Chef Lau" Laudico and his wife, Executive Pastry Chef Jacqueline "Chef Jac" Laudico.

 So it was that for the second part of Bluewater's Northern Exposure Culinary Series, we were able to bite into what Bistro Filipino promises to its patrons: "Experience Filipino Cuisine in a Global Perspective." We expected a buffet spread but it turned out to be plated service this time. We soon found out why - so we could appreciate fully the overall presentation of the dishes. It was a holistic enjoyment of a meal -- visual, tactile, olfactory and of course, taste buds shooting a three-dimensional message to the brain that made the eating a thoroughly satisfying experience!

On a leaf-shaped container were the Trio of Appetizers: Lumpia Cone with Frozen Vinegar Granite - a French make-over of our lumpia with a crispy wrapper and a spicy ice-cold vinegar dressing (fantastic flavor!); Lechon Sisig in Lettuce Cups - tidbits of Cebuano lechon with legume sprouts for added crunchiness (very interesting combination); and Spicy Tuna Kilawin in Roasted Capsicum Sauce - this kinilaw is not sour at all and so appealing in color.

The Adobo Shiitake Puree with Garlic Cream has elevated the adobo into a different level with creamy froth for the patron's visual delight. And the puree was just the right consistency so that you enjoyed it as a cream soup.

What can we say to 3 Kinds of Mango Salad in Bagoong Vinaigrette topped with Cashew-Crusted Cheese? It is a taste-riveting combination of flavors, textures and colors by using tidbits of green mango, yellow ripe mango and ochre dried mango with slivers of equally colorful red and green capsicum. Tittilating surprise!

 We were awaiting the Pancit Luglug but we were served the Main Courses first: Grilled US Ribeye Bistek with Kamote Blue Cheese Croquette (I love this!) and Grilled Vegetables; and Tuna Loin in (whipped) Buro Sauce with a pouch of Bringhe Rice wrapped in Petchay. I tried all the exotic Kapangpangan dishes when I was Food Editor, so I was delighted by the mildness of the "buro" and found the rice cooked in coconut cream - known as the local paella - a good companion to the fresh fish.

At last, the Rock Lobster Pancit Luglug was served. Viva voce, it was every diner's favorite that lunch time! I couldn't get enough of the crunchy toasted garlic slivers and the crisp goodness of the chicharon. It is a must-try dish!

Fitting finale was the Trio of Desserts that came from Chef Jac's domain. There was a slice of Suman and Coconut (cream) Panna Cotta Savarin, a Halo Halo Shooter which was of fresh milk and ube ice cream, and Tsokolate Oh! - dark, dark pure cacao drink thickened with peanut butter.

As we left, Chef Jac was at the door giving each of the guests a box of her sought-after Patisserie Filipino. Treasures you will find inside are, among others," Kalamansi - Swiss marzipan and white chocolate with a citrus surprise in a dark chocolate dome; Sugarfree Salabat - creamy organic ginger infusion blended with white chocolate; Mangga - dried mangoes softened in rhum in a milk chocolate emulsion with Swiss white chocolate shell."

Chef Lau and Chef Jac, your patriotic passion in your profession is a big boost to our country. May your tribe increase! Mabuhi kamo ug salamat! (FREEMAN)