Fine dining is not hazardous to your health

Fine dining need not be hazardous to your health. All it takes is a visit to C2 Restaurant and Bar. New dishes in its expanded menu now cater to a growing health-conscious clientele. That’s why the not-so-good effects of sumptuous food were the least of our worries when we and some media friends sampled C2’s new offerings.

A well-orchestrated sampler plate, consisting of chilled mussels, spring rolls, garlic mushrooms and sizzling gambas, arranged around a bed of greens, introduced us to the new menu.

After an interlude of clear chicken asparagus soup, followed by shrimp cocktail with curry sauce, our individually chosen main entrees were served one at a time. My order was stuffed crayfish and the others’ choices were scampi a la C2, vegetarian lasagna, grilled salmon, chicken breasts, either grilled or roasted, and served with vegetables, five-spice roasted chicken and chicken a la pobre.

As each plate was set on the table, we could tell from the way they looked that these entrees were prepared just before serving. Our stuffed crayfish was a winner in both taste and presentation, with its bright red head propped artfully on the plate, setting off the meaty white flesh, dotted generously with red and green bell pepper stuffing. It was served at just the right temperature, the flesh moist, juicy and tender. None of that dried-out, rubbery, textured meat one gets when a dish is made to sit under a food warmer for sometime.

Congratulations are in order to C2’s chef Greg Singian III, an alumnus of L’Ecole Le Cordon Bleu, L’Art Culinaire in London, England.

We got a taste of another entrée courtesy of our table mate, Llita Logarta, who generously shared a good portion with us. Pardon us for repeating ourselves, it was tender, tasty and moist, as well.

A very light mango-strawberry crepe capped our delicious meal.

The thing we liked most about C2’s new offerings was that they did not assault the palate with so many flavors at one time. Each flavoring or spice is given its own moment, but only to enhance and not overwhelm the natural taste of the main ingredients.

The shrimp cocktail, for instance, had just a hint of curry that subtly mingled with the taste of freshly-cooked shrimps, while the peppers in our stuffed crayfish lent a subtle sweetness to the dish.

While fish and chicken are the stars of C2’s new menu, meat dishes, like pork medallions in honey mustard sauce and grilled lamb marinated in fresh mint, are also available. These, however, utilize leaner cuts and are paired with lighter sauces.

But before C2 regulars protest, the restaurant still retains its classics on the menu. Some of these mainstays are hoisin-marinated chicken with string beans and garlic mashed potatoes, tea-smoked salmon with dill rice and cucumber apple salad, spinach and tofu napoleons with spicy miso dressing, miso ginger-marinated sea bass with sticky rice cones, and warm rice pudding with mango-pandan sauce.

C2 Restaurant and Bar is a joint collaboration between the Cravings Group and the Center for Culinary Arts, Manila. It is located at the fifth level, Asian Institute of Management Conference Center, Benavides corner Trasierra Sts., Legaspi Village, Makati City.

Aside from officers, faculty and students of AIM, C2 also caters to business executives and residents of nearby condominium units.

The place begins the day with a breakfast buffet, with an omelet station, starting at 7 a.m. It remains open for lunch all the way to dinner.

C2 has a function room good for 12 to 15 people, which is ideal for small meetings. There is no charge for the use of this room and guests only have to order from the menu. But it is best to reserve the room in advance. On weekend nights, C2 morphs into a cozy chill-out place from 11 p.m. to 2 a.m. The lights are dimmed, cocktail tables brought in and the music’s on, courtesy of a hip disc jockey.