A Leonidas chocolate stand leads to the "Taste!" haven. It starts with France and Fouchon terrines and patés and Marrons Glace (we love that, but….), Heriard teas, Organic Tasty Little Crackers (TLC), Moutard Delous Fils (mustard cream with fresh tarragon) for P170 a small bottle. America is represented more prominently by Paul Newman’s Own , a line that has expanded to cookies which he has done with daughter Nell. A pack sells for P265. There’s Wolfgang Puck’s organic soups like Thick Lentil (P230 a can) and Classic Tomato with Basil at P250. Spain, of course is chorizo, El Gitano, spiced at P730 and El Rey for P1,965 a big can of about 35 pieces, olive oil and saffron (more than P200). Cooking paella, and do not want the mess of squid ink? Try the prepared packet. There is a wide selection from Italy, dry pasta, balsamic blends and anchovy fillets. The British are there with a range of teas and biscuits. And as with all supermarkets, there are Japanese items as well as Thai.
The spice rack is fully loaded, mostly with organic products. A bottle of fennel seeds sells for P315. Processed meat (imported sausages etc.), cheeses and many more will certainly tempt the shopper .
At the Shangri-la Plaza Mall, we tried lunch at the new Hi Lo restaurant of Rustan’s. Location-wise, this is an extension of their Bon Appetit. We thought the spices and herbs used were somehow overwhelming. At Masas in Greenbelt 3, a rather unwelcome innovation is the inclusion of cauliflower and broccoli in the otherwise well done pinakbet.
In Tagaytay, at the new Cliffhouse, young chef-owner Paul Huang is doing a good job at Fire Lake Grill, one of two specialty restaurants now open in the new complex which has the most marvelous view of the volcano.Cliffhouse is going to be a destination for Manilans who want quiet meals amid a beautiful and relaxing surrounding. It is an upscale complex of boutique restaurants and retail outlets. No membership required.
Think a salad of pan-seared foie gras and grilled Fuji apples with balsamic reduced sauce or a rare tuna steak salad Nicoise style in lime-cilantro olive dresssing to start a meal. Consider a duo of small soups–cappuccino pumpkin with cinnamon froth and rare beef slivers or grilled tomato soup with orange cream. Then enjoy grilled jumbo prawns on top of angel hair pasta and wilted (this is a new treatment) arugula with white butter sauce or my favorite seabass, herb-grilled with citric vinaigrette. Then meat cilantro/cardamom-marinated Top Blade (that’s shoulder, like pork kasim, tender we assure you), US beef kebab with capsicums and onions, or the super espresso-marinated and coffee crusted certified Angus beef striploin steak. Apparently Paul appreciates the town’s main product–coffee–thus its multi-apprearance in his dishes.When dessert time comes, try the beautifully laid out flourless chocolate cake with peanut butter white chocolate filling (size, ideal). Your tab will depend on what menu you choose.
As in Baguio, there so many ‘kulits’ in the Mahogany market. They are the vendors who push their merchandise so hard, you get irritated. Tomatoes were at an all-time high of P60, while onions were at P80 (for the red) and mangoes at P80. A must stop on the way back to Manila is Rowena’s where the best tarts are available; there are now five flavors–buco, pineapple, apple, ube and mango (P120 for a box of 9). She has the melt-in-the mouth biscocho made from hotdog buns. And rare as it has become, the sticky candy made of molasses and sprinkled with sesame seeds, belekoy, is also available here.
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