Pondering prehistory: Eat destinations at Ayala Malls

Fact: it’s fun to eat. Even the non-foodie understands the concept of “food equals fun” — and not just because of that semi-euphoric feeling one gets after a particularly heavy meal. It’s probably because food is able to affect the individual on so many levels. In terms of sensory perception, food is an example of a stimulus that engages all five senses in an instant.

But there’s one more innate aspect of human behavior that food triggers: the “hunt.” Our prehistoric ancestors knew this all too well. When they were hungry, they speared a wooly mammoth and had mammoth-chops for dinner. Things are different now, no doubt about that. But we still “hunt”: for the choicest ingredients, the best recipes and, as it is, restaurants that serve good food and can satisfy a primal hunger.

For a meat eater like myself, a good steak is the best cure for such a hankering. There’s nothing better than a thick slab of meat grilled over fire to perfection. Caveman tendencies: we all have them. Lolo Dad’s Brasserie, located at the 6750 Building along Ayala Avenue in Makati, is well known for the high quality of its steaks and its large portions.

“The concept of the restaurant is a brasserie, meaning it is not a fine-dining restaurant. It’s supposed to be more rustic food, and bigger portions than fine dining,” says Ding Ayuyao, general manager of Lolo Dad’s. The concept of a brasserie — a kind of French family restaurant — makes the Lolo Dad’s dining experience accessible to more people. It offers quality meals and a relaxed atmosphere minus the snootiness of fine dining. And with its Steak-All-You-Can-Eat, Surf-And-Turf-All-You-Can-Eat, and Antipasto Lunch Buffet options, Lolo Dad’s is the hungry man’s haven.

Bizu’s version of Pain Perdue is brioche bread soaked in milk and eggs and lightly fried with butter. Served hot and crisp with a side of vanilla ice cream.

Naturally, not everyone shares my feelings about meat. I believe in the old saying “to each his own” but how anyone can turn down a fat, juicy steak still baffles me. And although this can’t be proven, some of our early kin must have been more particular about seafood. This might explain why some people today go on “seafood diets.” Who knows? For hungry dieters (are there such people?) there’s Blackbeard’s Seafood Island located at Market!Market!, Alabang Town Center, and TriNoma.

“Blackbeard’s is known for the freshest seafood, barbecue favorites, and the ultimate in island cooking. Also, we aim to define and set the standard when it comes to crab and seafood dining in the country,” says Raymond Beleno, manager of the Bihis Restaurant Group.

It’s fun eating at Blackbeard’s, picking out live, fresh crab suaje, lapu-lapu, tilapia and hito, and having them cooked the way you want it. And their boodle feasts are a fun and novel way to enjoy a meal with a large group. The “Star I Am Ninoy Boodle,” for example, has something for everyone: deep fried boneless bangus, pork BBQ, white shrimp, grilled tahong, okra, talbos ng kamote, crispy liempo, green mango and bagoong rice. It’s also worth mentioning that five percent of the sales from this product will be donated to the Ninoy Aquino Foundation.

Star Birthday Noodles at Gloria Maris reflects the best of Chinese cuisine and Pinoy food sensibilities.

Stone Age man was nomadic by nature, always on the go. Following this train of thought, he must have encountered a wide range of primitive food options. Even then, the notion of being a “foodie” was slowly being established. Modern-day man, because of culture, technology and globalization, is not unlike his predecessor in terms of his experiences with food; today, the world’s food cultures are readily available, and he has embraced them. One such example is Chinese food — the chameleon of the culinary world. It goes beyond physical demarcation with many countries, including our own, having their own interpretation of the cuisine. Throughout the years Gloria Maris Dimsum and Shabu-Shabu Restaurant has established itself as a local leader in Chinese fare the way Filipinos like it. Whether it’s noodles, dimsum, congee, soups, briskets, roasts, seafood, or anything else in between, Gloria Maris has it — and it’s of the highest quality.

Vanessa Baluyut of the marketing arm of Gloria Maris shares: “Our Makati location in Greenbelt 2 is one of our top locations. It is visited by regulars and first-timers alike. We also like the Greenbelt setting because it is high-end in nature and very conducive to our dining patrons’ (tastes).”

Since our ancestors liked to travel so much, it goes without saying that they must have located and remembered particular “out of the way” spots to collect food: like a stream that had only this kind of fish, or a grazing ground for an ancient cow, or even a tasty shrub that only grew on an opposite mountain. Today, mall food courts are not always the first choice when it comes to eating out. But going “out of the way” to a food court and deviating from the normal restaurant options presents interesting alternatives, too.

Take for example, Mongolian Quickstop located in the food court of Glorietta 4. Offering fresh meats and vegetables cooked the Mongolian BBQ way, this “food court find” guarantees that its dishes contain no monosodium glutamate, ensuring a healthy and delicious meal. Aside from Mongolian BBQ fare, Mongolian Quickstop also offers a wide range of à la carte dishes for more discerning customers.

JR Javellana of Mongolian Quickstop is quick to share his personal experience with this particular branch: “Glorietta 4 has really been a part of our history. Almost everyone I know has had a story within its walls. I personally have many fond memories here. I’ve brought dates, drank with friends, watched movie premieres with my family and now built a livelihood in it.”

An old saying goes: “Always leave room for dessert.” Did prehistoric man ever do so? Perhaps. I imagine him scooping out a handful of honey from some ancient beehive and smearing it on some now-extinct fruits and nuts. This must have been the discovery of man’s sweet tooth. Fast forward to today where discovering refined and delectable desserts is possible at Bizu Patisserie located in Greenbelt 2.

Enjoy the Patrick Star Seafood bowl or choose your own flavors and ingredients for a very personal dish at Mongolian Quickstop.

“A patisserie is very much like an art gallery for food. The pastries are not just delicious, but are visually stunning as well,” says Chrissy Palma of Bizu’s Marketing Department. Definitely not just honey slathered on nuts and berries. Known for its Samba Cake, Mango Chiboust, Strawberry Shortcake, and Macaroon de Paris, Bizu also features bistro favorites like their popular super-tender 10-Hour Roast Beef.

This Ayala restaurant tour got me thinking: We’ve come a long way from caves and loincloths. And several things now separate modern man from his prehistoric ancestors.

But eating food is not one of them.

* * *

E-mail me at enricomiguelsubido@gmail.com.