Sari-Sari Café’s Pinoy cuisine with a twist
October 24, 2001 | 12:00am
Sari-Sari Store has done it again. It has opened the first café in a fashion boutique. Hmmm… but can you actually mix food and fashion?
If you can have a coffee shop in cyberspace, a café bookstore or furniture shop, why not a café in a clothes’ store?
A novel idea. While mom and kuya shop, dad and ate can relax while sipping sampalok juice or pigging out on sans rival.
But does it smell?
"Nope," assures Aleth Ocampo-Mapa, executive vice president in the Sari-Sari Store chain, who’s a painter by profession, and like all Ocampos, a gourmet by avocation.
"The food in Sari-Sari Café are pre-cooked. We just pop them in the microwave. Actually our menu items are available in practical microwavable packs. We have regulars from the nearby condos who call and send their yayas to pick up dinner," she says.
Located inside the Sari-Sari Store on the third level of the Rockwell Power Plant in Makati, the café opened at the same time as the store – July 13th.
Aleth recalls the occasion: "It was Friday the 13th – pay day weekend. We had to cater for over 300."
The restaurant concept took two years. Aleth explains: "We (partners Marni and Mar-G Ocampo, Anna Ocampo-Sarmiento and Aleth) wanted to be sure. So when we finally decided, the question came up: Who’s going to take charge? I volunteered."
Aleth is no stranger to cooking.
"I had my first cooking lesson when I was nine under Pacita Martinez. Later, I studied with Maur Lichauco. My mother sent me to finishing school in Switzerland for a year. It was sort of like a hotel management course. When I came back, I was always in the kitchen tinkering with my mom’s recipes. Friends have often wondered why I never opened my own restaurant. Well, now we have," she says.
Aleth called in food consultant Reggie Aspiras and together they whipped up the Sari-Sari Café menu.
"We were supposed to serve coffee and pastries. But Reggie came up with a fantabulous menu, na-excite kami. So now we have two concepts: a café and a full-scale restaurant which we plan to open next year in Glorietta and Ortigas Center," Aleth says.
"I learned a lot from Reggie. She taught me discipline, to be precise in the measurement of ingredients, para consistent ’yung taste, to weigh everything, or else, malulugi kami!" she laughs.
The café remains faithful to the Sari-Sari Store’s original concept, which is Pinoy with a twist.
"We wanted the dishes to have a distinct Filipino taste but mixed with European flavor. Although it’s fusion, it remains truly Filipino," Aleth says.
How else can you explain Pasta Longganisa’t Bawang (a personal favorite of Sharon Cuneta), Sans Rival Crumbs (Ben Chan orders this all the time) and Sampalok Juice (Joyce Jimenez can finish two pitcherfuls).
Aleth’s brother, historian Ambeth Ocampo’s favorite is the Talaba’t Halaan Chowder. I tried it just to find out what the fuss was all about. One sip, and I swear, the flavors of the shellfish, oysters, Baguio greens and malunggay leaves, burst in my mouth. It was flavorful as French bouillabaisse.
However, my personal favorite is the Pasta Halaan and Dulong because of the different noodles swishing in my mouth (sotanghon, maki and mami), mixed with the fishy but subtle taste of dulong and the strangeness of halaan. It’s also served spicy, just the way I like it.
Not to be missed is the Halabos na Hipon Salad with Tropical Fruit in Sweet Orange and Poppy Seed Dressing. Instead of the usual balsamic or bleu cheese dressing, this was refreshingly sweet and tangy.
Sari-Sari Café is a feast for the taste buds and the eyes. It features the modern design ideas of Anna Ocampo and husband, architect Raymund Sarmiento. Consistent with the Sari-Sari concept, the café is traditional with a twist. Using earth colors of walnut wood and off-white, the ambience is laid-back and cozy. And if you like the furniture, you can take it home because they’re available at Sari-Sari Pambahay.
Sari-Sari Café has something for safe eaters, the adventurous, as well as for accidental diners. See for yourself:
Soup (from P90 to P98): Talaba’t Halaan Chowder; Kalabasang Pinoy with Chili Leaves Pesto and Baked Apple Chips.
Salad (from P 110 to P120): Sinaing na Bigas with Cold Tuna in Apple Celery Sauce; Halabos na Hipon with Tropical Fruit; Potato Salad with Malunggay and Pon Lon Chay; Crispy Bacon Served with Grilled Cheesedog and Honey Mustard Dipping Sauce.
Pasta (from P105 to 115): Pestong Pinoy; Sardinas at Pechay; Longganisa’t Bawang; Mixed Adobo Paté.
Pan de Sal Flowers (from P100 to P140): Gigantic pan de sal served with Cream Cheese and Roasted Pimiento; Tuna with Pinoy Egg Tartar Salad; Corned Beef with Caramelized Onion; Lechon Manok Sandwich with Celery Mayonaise.
Dessert (P65): Dalandan Rum Cake; Sans Rival Crumbs; Carrots and Lakatan Cake; Durian Cake with Calamansi Frosting; Yams Meringue (a deadly version of Brazo de Mercedes)
Drinks (from P40 to P50): Sampalok Juice, Fancy Sago’t Gulaman, Buko Pandan Cooler, Lemonade, Pinya Lemonade, Citrus Lemonade, Citrus Iced Tea, Lemon Iced Tea, Tanglad Iced Tea and Brewed Coffee (it’s bottomless!).
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