Rock salt with gata

Shells are not all that will grave the Paseo Uno buffet tables, To start with, there is the soothing pancit molo, then more seafood, such as alimango na may ginisa na guinamos (the Visayan version of bagoong) and lukon na may alige (prawns with crab fat and mango slices).

We were nearly done with lunch when visiting chef from Iloilo, Pauleen Gorriceta Banusing, came to our table holding what looked like a slab of marble. It was rock salt frozen with gata (coconut cream). She was holding it like a prized possession. She explained it is a form of seasoning which in Iloilo is used to add flavor to any dish. We asked if it would affect the natural taste of a dish. She said no, and true enough, food that was served at that lunch using that slab of salt had maintained its individual flavors.

That lunch was at the Paseo Uno of the Mandarin Oriental Manila in Makati, where Chef Pau (as she signs her name) is presiding over the kitchen for the “Flavors of the Visayas” event which starts tomorrow, May 6, and lasts until the 12th. This is the lady chef’s third visit here, at the same hotel, where she has introduced the cuisine unique to the Visayas, particularly her native Iloilo and neighboring Capiz.

We missed diwal – the unique angel’s wings – which was the star of last year’s promo. This time, there is the translucent capiz shell – yes, literally the ones used for windowpanes – served steamed. Needless to say, the buffet spread also includes oysters from Capiz (Roxas), supposed to be the best in the country.

Shells are not all that will grace the Paseo Uno buffet tables. To start with, there is the soothing pancit molo, then more seafood, such as alimango na may ginisa na guinamos (the Visayan version of bagoong) and lukon na may alige (prawns with crab fat and mango slices).

For the meats, there is the popular chicken inasal and kansi na baka kag lanit-lanit, their version of bulalo. One unique dessert is the yema cake, more like sans rival but with yema filling. This is not too sweet, so don’t feel guilty and cap the meal with a slice of this delicious cake and a cup of good Mandarin hotel coffee. 

Over at Benny’s in Rustan’s Makati, a young self-confessed food lover called Erwan was very enthusiastic about a new line of premium pantry essentials now in a special display area in the supermarket. This is the Waitrose brand, a proud holder of Royal Warrants, allowing them to supply the royal family as grocer and wine and spirits merchant to Queen Elizabeth II and Prince Charles. The line includes the Essential Waitrose for the health-conscious; the Cook’s Ingredients cooking solutions; the Organics; the Seriously, an exotic high-end line for indulgent and rich tastes.              

Like Erwan, who is food and drinks editor of Esquire Philippines with a popular food blog, The Fat Kid Inside, we go to the supermarket not only to get what we would use at a particular moment, but to look at items we can store. That saves us from panicking whenever we need special ingredients. Initially we got one of the tapenades, calamata olives with sun-dried tomatoes, done with wine vinegar and apple juice, perfect to spread on toast for breakfast; low-fat vinaigrette that contains dijon mustard; tartare sauce, for our fish fillet; borlotti beans which we  plan to use for our chili con carne. The brand also includes juices, biscuits and more. Try this new brand and feel like royalty.

Have a joyful shopping day!  

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