Going gaga over Garlik

MANILA, Philippines - Garlic in your crème brulee? Order Crema Catalana at Krazy Garlik and that’s what you get — Spanish-style crème brulee with caramelized garlic cloves resting on the sweet, shiny golden-brown crust atop its rich custard base. It’s certainly an interesting departure from the usual citrus, cinnamon, or vanilla flavoring that you’ve come to expect. Be forewarned. You could go “krazy with garlik” at Krazy Garlik, located on the second level of Greenbelt 5 in Makati.

Krazy Garlik is the newest concept restaurant of the Bistro group of restaurants, which include T.G.I. Friday’s, Italianni’s, Fish & Co., Flapjacks, Billy Rock and Pig Out. As its name implies, Krazy Garlik offers garlic-based dishes gathered from around the globe. From appetizers to soups and salads, from main courses and pastas to desserts, you’ll find garlic cleverly insinuated, even in your drinks. In this restaurant, garlic is used not only as a seasoning or condiment but also as an important ingredient in a wide variety of dishes. Whole or chopped, sautéed, caramelized or roasted, the Krazy Garlik menu showcases the many creative and appetizing ways to use this “wonder bulb.”

“The garlic taste in the different dishes varies in intensity,” says George Lizares, corporate executive chef of the Bistro

Chef George Lizares, corporate executive chef of the Bistro Group, and the Garlic Snowflake pizza: “Garlic makes you happy. Arabic, Egyptian, Moroccan and most Gulf food use a lot of gar-lic.”

Group. “In the pan-fried fillet of Dory fish topped with creamy shrimps and scallop sauce, for example, it’s very light.” But brace yourself for the Krazy Garlik Crab, which is fried alimango crab smothered with garlic and olive oil. Or the Garlicky Crispy Pata, deep-fried pork leg topped with fried garlic in olive oil.

Garlic is widely used in Filipino cuisine as well as in many other countries in Asia, the Middle East, Africa, Europe and parts of South and Central America. Krazy Garlik has its own version of our all-time favorite adobo in their Pork Rib Adobo, cooked with olive oil, premium soy sauce and plenty of garlic. You cannot get more garlicky than Sopa de Ajo, Spanish-style baked garlic soup with bread. A must-try is the Duck Salad Chinois, slivers of duck breast, watercress, lychees, ginger and sesame vinaigrette. Naturally there is the familiar appetizer Gambas Al Ajillo, shrimps sautéed in olive oil, chili and plenty of garlic. For something more fancy, there’s Creamy Garlic Fondue, a cheese dip served with garlic bread.

And for a truly Middle Eastern dish, there’s Baba Ghanoush, sesame paste with roasted eggplant, cumin and garlic served with flat bread.

Chef George is an expert in Middle Eastern cuisine, having lived in that part of the globe for 15 years. He was one of the top three chefs in the palace kitchen of the Sultan of Oman. “Arabic, Egyptian, Moroccan and most Gulf food use a lot of garlic,” says chef George.

Spanish cuisine, which had a huge influence on our own Filipino cuisine, also makes use of a lot of garlic. At Krazy Garlik, you can have the wine-and-garlic-simmered Oxtail and Chorizo Stew, or US Black Angus rib eye, strip loin, tenderloin, Australian lamb chops or pork chops, all served with garlic sauce or al ajillo, fried garlic in olive oil.

Krazy Garlik’s selection of “krazy rice” such as Hara-Kiri, the house specialty of spicy fried rice with chilies, octopus, shrimps, and bacon — comes in generous servings good for two to three persons. Spaghetti Aglio Olio is a simple pasta sautéed with olive oil and garlic. The house special, Garlic Snowflakes pizza, has a creamy base, topped with shrimp, pineapple and garlic flakes.

Think you’re getting a garlic overload? Not to worry. Each clove of garlic contains only four calories. One clove a day will improve your health; two to three cloves will prevent a cold. Some sources say garlic has the potential to reduce bad cholesterol. It contains a natural

Krazy Mary, Krazy Margarita, and Kung Fu Fighter

blood-thinning agent that prevents blood clots that could lead to heart problems. Garlic has antioxidant properties and is a source of selenium. Crushed or very finely chopped raw garlic has the strongest medicinal properties and benefits.

What’s more, it’s believed to be a potent aphrodisiac. Let’s drink to that. Wash everything down with the most refreshing Krazy fruity quenchers and health tonics sporting Krazy monikers such as Apple Carrot Twitter (red apple, carrot, and garlic syrup), and Chinese Snowflake (lemon, lime, garlic syrup, and gingerroot), Ginger-O (fresh orange juice and ginger ale), and Orange Kiss (mint leaves, lemon, Minute Maid, and Lemon-Lime soda). They even have kiddy blends such as Tweedle-Dee (milk, decaffeinated coffee and an Oreo cookie), Tweedle-Dum (chocolate, honey, decaffeinated coffee, and a crumbled Choc-Nut), and Krazy Wonderland (milk, chocolate, white chocolate, cream and marshmallows). And then there are the alcoholic drinks such as Krazy Mary, Krazy Margarita, and Kung Fu Fighter.

“Whimsical” is how Lisa Ronquillo, marketing director of the Bistro Group, likes to describe the Krazy Garlik vibe. You feel it immediately as you walk through its doorway, framed by multi-colored glass blocks. A glass wall features an “Alice in Garlic-land” mural depicting playful, “through the looking glass” scenery. You notice the cocoon-style lamps hanging from the ceiling and the hand-painted red tables. The 200-seater restaurant extends to a terrace where you can dine al fresco on matching hand-painted blue tables and comfortable couches.

Cookbook author Alice May Brock wrote: “Tomatoes and oregano make it Italian; wine and tarragon make it French; sour cream makes it Russian; lemon and cinnamon make it Greek; soy sauce makes it Chinese; garlic makes it good.” Chef George says, “Garlic makes you happy.” And oh, yes, you get a mint at the end of your meal.