Appetizer plate

Approaching the estate of Hacienda San Benito, we look up to see the view of Mt. Malarayat standing out in the middle of the Batangas landscape of farms and habitation.  Coming off the main road after almost two hours of travel, we pass through eight kilometers of farm after farm, a strip which we learned was known as the Millionaires Row as these are private farms of celebrities and tycoons, on the narrow path leading to Barangay San Benito.

The Terrazas de Barako

It was a little past lunchtime when our van stopped at a gate that announced “The only organic sanctuary in the Philippines” and opens up to a short dirt road leading to a terrace-like structure sitting on a land formerly planted to liberica or barako coffee.   The place is appropriately called Terrazas de Barako, an organic restaurant located within the 22-hectare Hacienda San Benito in Lipa, Batangas.  While there’d been a plethora of restaurants that rode the organic bandwagon years ago, Terrazas de Barako seeks to be short on the hype and long on the promise of a truly organic food experience or what they want to call as “farm dining”.  After all, it sits right inside a farm cum organic sanctuary and sources most of its ingredients on site and from its sub-farms elsewhere in Batangas.

The dining area

Let’s talk about the farm ambiance

Lagal[og] says:  It’s hard not to relax in these surroundings.  From the veranda and al fresco dining area, you can see Mt. Malarayat to the east.  From the inside of the screened dining area, you can see either the trees, the horses and the farm lots.  At mid-day, it may be sunny and warm outside but cool inside.  The wind picks up mid-afternoon and the place becomes really conducive to an unhurried meal, the peace only occasionally punctuated by neighing horses and distant rumble of vehicles.  I was eyeing the cabanas outside near the coffee trees and grape vines which would be ideal for an after-meal massage.

Malunggay Butter and Complimentary House Bread

Ironwulf says:  I definitely liked the boldness in the architecture of the Terrazas playing with angles and distortion. Even if its in the farm it doesn’t have to look like a hut. It was modern but makes use of abacca furnitures. The koi pond is amusing along with the z-pathway. It’s definitely a place not only for dining but to relax and slow down, either by engaging in an interesting conversation with friends or family or by oneself with a good book and rich barako coffee.

Mango Chutney Pate

The diversions before the meal

Lagal[og] says:  It takes awhile to prepare the food as Chef Teresa Lobb gives each dish her personal touch.  That gave us a window to explore the organic sanctuary onboard the electric tram.  I’ve been here two years ago for a magazine assignment and was curious about the changes.  The friendly and very knowledgeable farm manager, Mang Nev (Villamar), took us around explaining the main concept behind the integrated hexa organic sanctuary where each part is part of a symbiotic whole — from the animal husbandry to vermiculture.  It’s nice to ogle the ostriches, chase after the shy sheep and survey the horses.

Cream of Roasted Vegetables Soup and Goat Cheese Crouton

Ironwulf says: For a person like me who’s not really into farming, the large chunk of land may seem like nothing but plenty of farmspace, however, a tour with Sir Nev is a fun and easy way of  learning the ways of organic farming.  It gave me a better appreciation of the place. Aside from the sheep, ostriches and horses, he also showed us the Red Tilapia ponds which I didn’t know exist. For some divine quiet time and another architectural inspiration, check out the Capilla Sagrado Corazon.

Fillets of Tambans

Savoring the meal, one dish at a time

Lagal[og] says:  Part of the charm of Terrazas de Barako is the deliberate lack of haste not because the service is slow but that each dish is meant to be savored.  For starters, we were served a basket of warm, homemade bread dusted with malunggay bits and complimented by a pat of butter laced with malunggay (Moringa Oleifera).  This  obsession with incorporating this nutritious leaf becomes more apparent with the serving of the other dishes but I’m getting ahead of the story.

Ironwulf says: There’s also a couple of bite size Chicken Liver with Mango Chutney Crouton as starter treats. The liver was smooth with the mango chutney adding tangy flavor. The bread was also pleasantly crisp.

Fresh Malunggay Lumpia

Lagal[og] says: For appetizers, we got the benefit of sampling all three choices available on the menu:  the Cream of Roasted Vegetable Soup, the Fresh Malunggay Lumpia filled with Prawn and Crabmeat with White Wine and Tofu Sauce, and the Tamban Fillets in Crispy Bacon.  I really liked the Roasted Vegetable Soup which was really thick and viscuous, the slightly tart taste accented by the slight saltiness of the goat cheese on top.  I also liked the Tamban (Sardinella Albella) Fillets, the sardines sprinkled with herbed breadcrumbs thoroughly satisfying though I felt it can be quite a heavy choice for an appetizer.  I just thought it would be a fine meal in itself served with organic red or brown rice.

Pan Fried Red Tilapia

Ironwulf says: We were fortunate to sample the three appetizers they offer. I really like the Cream of Roasted Vegetable Soup too with its thick consistency and oftentimes crunchy bits with hints of spiciness here and there. The Tambans Fillets were good, wrapped with crispy bacon and sprinkled with a thick coat of crumbs but too heavy for an appetizer  It could be an entree though. I really liked the Fresh Malunggay Lumpia filled with Prawn and Crabmeat as every bite felt like I was taking a sip of good wine which compliments the rich seafood flavor of the meal. It leaves a pleasant aftertaste of the flavor of wine with a slight citrusy note on the throat.

Free Range Organic Roast Chicken

Lagal[og] says:  For our entree, we were able to taste all three choices on the menu and I was really curious about the Pan Fried Red Tilapia which was harvested from the farm’s own pond.  The tilapia meat was light and flakey, without that usual fishy aftertaste.  It was served with a Ginger and Cucumber Relish but I liked it even sans the accompaniment just fried lightly so the meat is tender and comes off easily using my fork.

Trilogy of Chocolate

Ironwulf says:  It’s my first time to try  Red Tilapia and the fish meat tasted really clean unlike the regular tilapia. It was also pan fried evenly so that there’s the right amount of saltiness and crispiness on the skin. The Free Range Organic Roast Chicken Breast with Langgonisa was a surprise. The chicken meat was unbelievably tender and really goes well with the strong flavor of the langgonisa.  ThePotato Croquette that goes along with the meal also have an interesting mix of flavors lent by the lemongrass, roasted garlic cloves and beans.  A really complete meal.

A Cup of Barako Coffee

Lagal[og] says:  There’s only one dessert item on the menu but the Trilogy of Chocolate doesn’t disappoint especially for a chocoholic like me.  There’s the mini hot chocolate fudge, a chocolate-filled cannolli cone, and interestingly, a chili ice cream.  The fudge finds a worthy pairing with the chili cream, the latter having a interesting hint of spiciness after the initial chocolate-sugar flavors hit the taste buds.  The better to enjoy the barako coffee that comes with this sweet treat, perhaps to ward off the sleepiness induced by the meal and the afternoon breeze.

Ironwulf says: The dessert was much-awaited seeing Trilogy of Chocolate on the menu. The Chocolate Fudge was really rich with warm molten choco and thick buttery taste. The Chocolate cannoli cone was a delight especially with the tinge of spiciness. After the terrific trio dessert we capped off with a cup of barako coffee, like I always tell my friends I’m not a regular coffee drinker, but I appreciate good coffee like we had here.

Terrazas de Barako
www.terrazasdebarako.com
Call 806-2580 (Manila), (043)806-3834 (Lipa)
or Mobile (0927) 909-1867
Email at info@terrazasdebarako.com
Open for breakfast and lunch by appointment only
(Diners are encouraged to book at least three days ahead)

La Mancha Burger (P590)

The last time Happyfoodies attended a lunchtime wine tasting event, we left the venue slightly inebriated. As we boarded the lift with some editors, we seem to share a collective feeling of being primed for taking an afternoon nap and foregoing the tasks reserved for the rest of the day. When we set our appointment with Nectar Restaurant in Makati for some lunchtime wine and food tasting, we thought history might repeat itself. Happily, with a bit more restraint, it did not. Oh, we’re not big wine drinkers, certainly no connoisseurs, but the concept of promoting a more democratic wine dining tradition sounded very interesting and too good to pass up.

The interior of Nectar Restaurant

Wine dining isn’t necessarily novel in the country. But in a nation where a big bulk of alcohol consumption centers around beer and at a very distant second, hard drinks, wine seems to be consigned to the sidelines, appreciated only by a select few who are either more exposed to the wine-drinking culture, more patient to learn it, or braver than others to develop a liking for this acquired taste. Nectar, so named because wine is deemed the nectar of the gods, obviously has its work cut out for it. But this new restaurant which escapes conventional name-calling — fine dining with a smart casual attitude? or casual dining with a more refined attitude towards wine? — has introduced new wrinkles which just might make wine dining a hit with the masses.

The Wine Stations

Lagal[og] says: One of the obstacles to making wine an automatic accompaniment to meals and less of an afterthought is the unfamiliarity with what’s out there. It’s easy to be intimidated by the choices available and floundered by the different wines on offer. Another thing is the lingering “myths” about wine being reserved only for certain occasions instead of being part and parcel of a meal. Nectar resolves these by introducing wine pairings — suggestions on what wines will enhance this or that item in the menu.  No more snobbish waiters frowning on one’s choices (or lack of knowledge).  No esoteric lectures on which wine came from this or that region of the wine-growing world (not unless you want a crash course, of course).  The place is also decidedly “un-stiff” and borders on the casual, somewhere you can hang-out with your friends or bring your date.

The Octagon Bar

Ironwulf says: The interior is definitely warm and accommodating. The wine dispensers are something new and interesting. Nectar would like to infuse the knowledge of wine on a more personal level, focusing more on taste and sensation not only on the intricacies of how they were made. It also goes beyond wine + food into the realm of wine + food + art which is why there are rotating exhibits where each piece of art finds a complement in a particular wine that evokes the same feelings as the artwork.

Cinnamon Pumpkin Soup (P185)

Lagal[og] says: One of Nectar’s interesting innovation is the personality test. You may be what you eat and in the same vein, you can be what you drink. And it’s not about technicalities or some high-brow criteria but rather which particular wines resonate with you. I took the test and it’s quite a surprise how accurate it was (turns out I’m a Merlot person though I also took a particular liking to the rather sparkling Montes Alpha Chardonnay fetched directly from one of the wine stations). Oh, and the wine stations are really a simple but great idea to let diners have a sip of different wines without having to spend so much or intoxicate themselves silly.

Spanaconchitas (P295)

Ironwulf says: Of course, Nectar has a delectable menu to lure in people to try their wine with their food and I should say it’s a really good bait. We had Spanaconchitas as appetizer. The triangular pastry was really flaky and the cheese and spinach filling was smooth and pleasant accentuated by the chorizo in the middle.  Accompanying it was the Chardonay wine which had a hint of pineapple fruitiness which made the pairing perfect. Dipping the Spanaconchitas in the yogurt dip changes its complexion, preferring the Merlot this time around to complement the slight sourness with the wine’s deep plum flavor.

Burguitos (P275)

Lagal[og] says: All this talk of wine dining would be all for naught if the dining part will not deliver on its role in balancing out the meal. We started out with the Burguittos, pairing it with the Shiraz, which brought out the smoky flavor of the ground beef burgers decked with quail eggs and potato allumettes.  While Nectar is into Italian-Mediterranean fare, the chef, we learned, has a passion for burgers which explains the Burguittos and the restaurant’s signature La Mancha Burger.

Ironwulf says: I enjoyed the play of textures on the Burguittos topped with shoestring potatoes and lying on a bed of bread which added a crisp texture to the juiciness of the burger.  However, the La Mancha Burger takes the spotlight. The patty was rich, flavorful and juicy. Instead of using ground beef, the chef used minced steak to preserve the marbled fat. Combined with the pickled peppers, shredded beef and wheat bun, La Mancha Burger reveals its decadence with every bite.  And the what better wine to pair with this dish? For me it was the Pinot Noir with the sultry smooth taste.

Aglio Olio Gamberi (P425)

Lagal[og] says: We had the Aglio Olio Gamberi served with the Sauvignon Blanc. The pasta dish was deceptively simple as the pasta was infused with the flavor of garlic and shrimp, the wine enhancing the rich flavors of the dish.

Ironwulf says: I also like how the pasta absorbed the shrimp’s flavor and the hefty bits of garlic on top. But  what really heightened the flavor for me was the Sauvignon Blanc. Chilled at the right temperature, it was a perfect wine to cap off the meal.

Nectar Restaurant
G/F Concorde Condominium
Salcedo corner Benavidez St.
Legaspi Village, Makati
Open from 11am-2pm for lunch, 6-10pm for dinner
Mobile: 0920-952-6350/0917-842-4232
Landline: 478-2941

Malaysian Beef Rendang

Ahhh, those Malaysia, truly Asia commercials running endlessly on the cable channels.  Catching them every so often, you can’t help but wonder about the sightseeing, shopping and of course, the eating over there.  By a stroke of luck, Happyfoodies got an invite from AirAsia Philippines and Tourism Malaysia for a look-see, look-buy and look-taste in Kuala Lumpur.  One of our memorable food stops was Madam Kwan’s at the upscale Pavillion Mall which is a good opportunity to see why the place is popular.

Belacan Kangkong

Lagal[og] says:  Eating with a group has its pros and cons.  Pros: you get to order more variety and sample more items in the menu.  Cons:  it’s easy to get lost in the shuffle of dishes as your taste buds become increasingly confused with the rush of different flavors, some of which are strangely familiar but somehow different from our Pinoy dishes.  But I ain’t complaining.  Anyway, the Belacan Kangkong left a big impression on me.

Fried King Prawns in Garlic Soya Sauce

It’s like a flavor-drenched version of our Kangkong with Bagoong (river spinach cooked in fermented fish paste). tickling your palate with saltiness mixed in with the soft kangkong leaves.  I also liked the Fried King Prawns in Garlic Soya Sauce as I like anything with garlic in it.  In fact, it’s got lots of halved garlic cloves steeped in the soya sauce, the better to repeatedly dip the shrimp in the sauce as I relish the piece of prawn I got.

Dumpling Soup

Ironwulf says: I started out with the Dumpling Soup which has  a warm and flavorful broth suffused with  flavors to drench my hunger pangs. The dumpling has shrimp and pork meat that was soft, chewy and oozing with flavor. The Malaysian Satay was packed with meaty and perfectly-grilled  chicken and beef perfectly, something I thoroughly enjoyed using to scrape off the rich peanut sauce from the dish it was served on.

Malaysian Satay

I also specifically ordered  Beef Rendang and it didn’t dissapoint. The easy to pick out tender meat was packed with spices so each bite reveals a burst of flavors. Another favorite was the Brocolli Mushroom. I may be a bit biased with the mushroom but this one was really good coupled with the fresh and crispy broccoli and the very tasty sauce.

Brocolli and Mushrooms

Lagal[og] says:  For dessert, we knew we had to have some Ice Campur.  It’s sort of like our Halo-halo, shaved/crushed ice laced with beans, nuts and milk.  Nothing too sweet, just something light and easy to cap our heavy meal.

Ice Campur

Madam Kwan’s
Bangsar Tel: 03-22842297,
Suria KLCC Tel: 03-20262297/98,
Mid Valley Mega Mall 03-22872297/98,
Pavilion Kuala Lumpur 03-21432297/96,
Empire Shopping Gallery Subang 03-50222297/98

Luz Kinilaw in Davao

We concluded our recent Mindanao trip with an overnight in Davao City.  With limited time on our hands, the temptation to cram never entered our mind as we took our sweet time shopping for durian candies, malongs and ref magnets at Aldevinco before heading out for dinner to where else but Luz Kinilaw.  We came on a midweek evening but the place is still half-filled with eager diners.  Funny but the times I’ve eaten here, I’ve never ordered their kinilaw (fish or seafood cooked with only vinegar or a similar souring/acidic liquid) as the biggest attraction for me was and is always, the Inihaw na Panga ng Tuna (Grilled Tuna Jaw).

Luz Kinilaw's Tasty offerings

Lagal[og] says:  Forget ambiance and lose yourself in the simplicity of Luz Kinilaw’s tasty offerings.  I’ll take their Inihaw na Panga ng Tuna any day and recommend it to friends who visit Davao City.  There’s no fancy marinade, no fancy cooking method; the panga is grilled just right so the outer layer is burned to a tasty crisp while the flesh inside is soft.  One order is big enough for 3-4 hearty diners.  And should I add, eating with your bare hands is very much encouraged.

Huge interiors at Luz Kinilaw

Ironwulf says: It’s my first time to try out Luz Kinilaw and its non-descript facade made me think it’s just a typical street side eatery. When I got on the second floor, I was surprised how huge the place is and how many people were coming in during the peak dinner hours. Friends, families and office workers seem to enjoy the place.

The large Tuna Panga

I  enjoyed digging through that meaty Tuna Panga. Really fresh and tasty especially when dipped into soy sauce liberally mixed with chili and calamansi (native lemon). Likewise, I also enjoyed our order of Grilled Squid. It was grilled perfectly keeping the flavors intact and meat very chewable, not rubbery at all.

An order of grilled squid

It’s really an enjoyable place to eat in with a group without breaking the bank. For the four of us, we only spent P700+ with both the Tuna Panga and Grilled Squid and drinks.  Our full, contented tummies will attest to the good flavors, good vibes, and of course, the good value.

Luz Kinilaw Place
Quezon Blvd., Davao City
226-4612 / 221-8377

Smoked Duck with Sweet Chili Sauce

I have only a few expectations when it comes to airport food.  But lately, some good restaurants have located their branches in terminals making people in transit  like us have better choices when it comes to food. When we arrived in Changi Airport in Singapore, the group ate at Pasta de Waraku, a Casual Japanese Pasta and Cafe Restaurant. Waraku in Japanese means “Peace and Harmony” and seeing the warm interiors, nicely-decorated walls filled up with patterns of their plated dishes and a welcoming staff, I was already looking forward to enjoy their meals.

The Soup of the Day and small Salad Bowl

I like the concept of their dinner menu. For SG$24.80 (P870) we get to choose one main course meal, one pasta dish, one drink and one dessert. It’s like a full course meal since we were also served soup and a small bowl of salad. I thought the price ain’t that bad for Singapore standards considering the size of the serving.

Iced Lemon Tea as choice of drinks

For the main course I chose a Smoked Duck with Sweet Chili Sauce. It came with a Potato Salad which looks more like French Fries and nice little cubes of fried tofu. I really like the Sweet Chili Sauce which highlights the flavor of the tender duck meat. The fries were okay but I liked those fried tofu a lot.

A plateful smoked Duck with Pasta

Since it’s dinner, I wanted something light so I chose the Scallop and Asparagus Pasta with Wafu Sauce which has their “Healthy” stamp approval. It came on the same plate as the main course. It has shreds of nori on top of the pasta. I thought the pasta was a bit dry with light wafu (Japanese vinaigrette) but it was still mildly-flavored with a sizable portion of scallop bits.

Black Sesame Ice Cream

I was looking forward to dessert since it’s was my first time to try out their Black Sesame Ice Cream. I thought the flavor was really interesting. The ice cream was creamy but a bit too sweet for me. Still a good one.

The whole dinner set was quite satisfying. We made our way out of the airport and head to downtown Singapore with full tummies for the night.

Pasta de Waraku have branches in Singapore, Malaysia, Indonesia and Hong Kong
www.waraku.com.sg

Fried Chicken with Hash Browns and Vegetables at Rock Inn

We came to Sagada on a weekday to explore the foodscape as much as the landscape.  The weather, as always, was conducive not only for hiking but also for good eating.   In the limited time we stayed, we found either newer places or newer offerings from the old reliables.  Here we share some of our favorites.

Rock Inn Red Chicken

The fried chicken  over at Rock Inn – It was midday when we arrived in Sagada and checked in at Rock Inn. Hungry from the long 6-hour bus journey, we just decided to order from their resto. I had their Fried Chicken with Hash Browns and Vegetables. The chicken was evenly fried, with crispy skin and flavorful meat. The hash brown looked more like an omelet but it was good, especially with the fresh vegetables on the side. The chili sauce of their Red Chicken dish also left a lasting impression.

Masfere Fries

The French fries of Masfere – We came for dinner but ordered fries to assuage our hunger pangs while waiting for the main dish to arrive.  The fries came out better than we expected – crinkle cut and really crispy.   Goes well with beer which you can have at the adjacent hut cum bar.

Open Face Salad Sandwich at Yogurt House

The open face tuna and cheese salad sandwich at Yoghurt House – Their yoghurt with everything-on-it never disappoints. Ditto with their eggplant pasta.  But there are other items on the menu of Yoghurt House worth tasting.  The open face tuna and cheese salad is served on top of bread with a very generous heaping of cheese.  Very very filling and very yummy.

Kimchi Beef Stew

Kimchi’s Beef Stew – We happened upon Kimchi Restaurant on our last visit here and were delighted it was still there. We had their Korean Beef stew and the serving was in a hefty big bowl with a plate of egg omelet with onion and rice. The soup really has that distinct Korean spicy flavor that I like and had a lot of meat inside. It was perfect on a cold night in Sagada.

The signature pie at Lemon Pie House

The lemon pie of Lemon Pie House – It’s a bit of a walk from the town center but their signature lemon pie is worth every huff and puff.  The sweet upper layer reminds me of Brazo de Mercedes, the sweetness tempered by the tang of the lemony bottom layer.  Goes well with mountain-grown barako coffee.  We also had the fried chicken but found it lacking in flavor.  The place, with its low tables, throw pillows on the banig mats and very laid-back vibe, invites casual conversation.

We missed out on trying out several newer establishments as well as having old favorites such as the Chicharon with Onions and Tomatoes at Masfere.  Maybe next time.

Chinese Chicken Tim on Yang Chow Rice

Honestly, I was half-expecting the instant dinner to be, well, like the usual instant food stuff — tummy fillers that are short on flavor.  So it came as a pleasant surprise to find Almost Gourmet tasty, hot off the microwave oven.  Not a bad idea for home dinners especially for households that are short on cooking prep and time (what household still enjoy that luxury, anyway).

Lagal[og] says: From the stash, I got apportioned the microwaveable stuff — the Shrimp and Mushroom Carbonara Lasagna and the Chinese Chicken Tim on Yang Chow Rice.    The Shrimp and Mushroom Lasagna was pleasantly firm to the bite, with a rich and creamy sauce.  It came with a small sliver of garlic bread that, because of being packed with the noodles and sauce, was a bit soggy.

Shrimp & Mushroom Carbonara Lasagna

I’m big on chicken so I was excited about tasting the Chinese Chicken Tim, a take-off from the usual Pata Tim (Pork knuckle stewed in soy sauce, vinegar and spices).  The chicken tasted like it was marinated for quite awhile.  I would’ve loved the Yang Chow rice to be packed separately from the Chicken Tim as the sauce somehow drenches the grains.  But I sure appreciate that the instant meal packs come in microwaveable containers which make them easy to heat and less messy to enjoy.

Australian Steak

Ironwulf says: I got to try the aged and seasoned prime rib Australian Steak. While I’m not really a cook, I just had it grilled well-done on both sides. I had it a bit too well-done but it was still good especially when paired with the gravy that came with it.  I think if I hadn’t overcooked the steak, I would appreciate its flavor more.

Herbed Parmesan Chicken Sticks

The Herbed Parmesan Chicken Sticks were my favorite. You can have it baked or fried. I chose the latter. I had it deep-fried until golden brown. I really like the flavorful spices on the crisp surface of the chicken sticks. The honey mustard sauce lends an added flavor to the sticks.

Almost Gourmet
964-4029 • 0917-8100110
www.almostgourmet.com