ONGOING at F1 Hotel Manila’s F All Day Dining Restaurant until June 25, 2015, is the highly anticipated gastronomic feast called LuzViMinda 3: Pistang Pinoy, a food promotion that three guest chefs recreating some of the most popular dishes from the country’s three biggest islands—Luzon, Visayas and Mindanao.
Now on its third year, the annual food fest features Chef Bruce Lim representing Luzon, Chef Myke ‘Tatung’ Sarthou representing Visayas, and Chef Sider Tadtad representing Mindanao. Chef Bruce runs Rustique Kitchen, which is located along Arnaiz Ave. (formerly known as Pasay Road) in Makati City; Chef Tatung, who hails from Cebu, just opened his new restaurant called Alab in Quezon City; and Chef Sider works for the Big 8 Corporate Hotel in Davao. From his home base and workplace in the South, Chef Sider planed in to Manila especially for this food festival.
Traditional dances from Luzon (left), Visayas (center) and Mindanao (right) opened F1 Hotel Manila’s LuzViMinda 3: Pistang Pinoy food festival
Guest chefs Sider Tadtad (representing Mindanao) and Bruce Lim (representing Luzon)
Chef Myke ‘Tatung’ Sarthou (fourth from left) completes the triumvirate of guest chefs, here seen with F1 Hotel executive chef Eugene San Juan, Ms. Earth 2014 Jamie Herrell, F1 Hotel director of sales and marketing Cindy Brual and GM Tony Co
Lechon at the carving station
LUZON
Representing Luzon, Chef Bruce combines signature dishes from different provinces in Luzon, including Batangas, Ilocos, Bicol, Pampanga, Laguna, Quezon and Bulacan. He takes the kapeng barako and tablea chocolate of Batangas and turns them into Tablea Barako Pudding with Candied Tuyo Flakes and Chocolate Tablea Mousse. From Ilocos, he presents Vigan Empanada Strudel, Ilocos Corn Chowder and Dinuguan Pie. The Bicol region in Southern Luzon is another place from which Chef Bruce draws inspiration for his food, such as Bicol Express with Grilled Pineapple Sauce and Laing Escargot. His other dishes include Sisig Pot Pie (sisig is from Pampanga), Buko Pie (Laguna), Pancit Lucban (Quezon) and Hardinera in Puff Pastry (Bulacan).
Chicken Inasal Maki by Chef Bruce Lim (Luzon)
Pancit Cone Station by Chef Bruce Lim (Luzon)
Coconut Rice Pudding with Theo & Philo Chocolate Ganache by Chef Bruce Lim (Luzon)
While the flavor base comes from traditional dishes, Chef Bruce plays around with them and gives them a contemporary twist. He does the same with classic Filipino favorites in his Adobong Bico (savory adobo presented in biko form using Japanese rice), Sinigang Maki (the sour soup made into bite-sized makis or Japanese rolls), Tinola Roulade with Calamansi Liver Patis Sauce (chicken tinola turned into a roulade), Nilaga Consommé with Beef Ravioli and Gnocchi (boiled beef stew reduced to a thick and more concentrated consommé and served with stuffed pasta), and Pulled Caldereta Taco (the tomato based stew used for taco). Interesting? Yes, indeed!
VISAYAS
Another innovative and creative chef, Chef Tatung, lends his prized recipes of dishes that originate from the Visayas. He hails from Cebu, so he includes such Cebuano specialties as Lechon Cebu, which is a whole pig seasoned and stuffed with lemongrass, bay leaves, garlic and peppercorns before roasting; and sutukil (sugba, tula or tinola, and kilaw). The sugba part is represented by Barbecue na Baboy. For the tinola, he prepares Chicken Binakol, which is like Chicken Tinola but cooked in coconut water and includes strips of young coconut meat instead of water. He also presents a good spread of kinilaw varieties, including Kinilaw na Tanguingue (Spanish mackerel) and Kinilaw na Hipon at Bangus na May Manggang Hilaw (shrimps and milkfish with green mango).
Kalderetang Kambing by Chef Myke ‘Tatung’ Sarthou (Visayas)
Bam-I by Chef Tatung Sarthou (Visayas)
Chicken Binakol by Chef Tatung Sarthou
Paklay Bisaya by Chef Tatung Sarthou (Visayas)
From Iloilo and Bacolod, which are a major culinary capital in the Visayas, comes Inasal na Manok (grilled chicken seasoned with spices and brushed with annatto oil), Pancit Molo (soup with dumplings), and Kansi (like bulalo, soured with batwan, which is native to the Negros region). Leyte is represented by Tomalos (Leyte’s tamales, with pork belly with skin, rice flour, peanuts, sesame seeds and hard-boiled eggs) and Humba (which is pork leg cooked in soy sauce).
MINDANAO
Representing Mindanao, Chef Sider makes full use of the unique ingredients that can be found in the Southern island of the Philippines. He takes the bountiful tuna of Davao and General Santos City several notches higher with a myriad of concoctions, including Tuna Bagaybay Sisig, Tuna Bagaybay Adobo, Talong Relleno Tuna and Avocado Tuna Salad. Davao’s pomelo and durian also find creative expressions in Pomelo Eggplant Salad, Lumpia Ubod sa Durian, Young Durian Salad, Pako Pomelo Salad Danggit, Durian Pangat, Tapol Durian and Durian Mango Cheesecake.
Chef Sider also takes advantage of the abundant seafood—lapu-lapu, taklubo (clams), alimasag (blue crabs), nukos (squid), and pasayan (shrimps), among others—in a variety of appetizers, salads, soups and main dishes.
Inun-oyan Maya-maya with Mangga by Chef Sider Tadtad (Mindanao)
Binunutan or Crab in Pumpkin Soup by Chef Sider Tadtad (Mindanao)
Binagoongang Baboy sa Saging by Chef Sider Tadtad (Mindanao)
Chicken Pyanggang by Chef Sider Tadtad (Mindanao)
What’s great about Chef Sider’s spread of Mindanao cuisine is that he had certain ethnic groups and places represented by dishes—Dodol (durian cooked with rice flour, glutinous rice flour, coconut milk, pandan and condensed milk) for the Maranaos, Daral (pandan crepes with coconut filling) for the Tausogs, Tupig (coconut meat and malagkit rice suman cooked in coconut milk, wrapped in banana leaves and grilled) for Maguindanao, and Kabkab (cassava dessert with coconut milk, topped with latik) for Davao del Sur.
F1 Hotel’s LuzViMinda 3: Pistang Pinoy is made possible in partnership with BDO, Dasoland, Raflora, Culinary Exchange, Destileria Limtuaco, 2Go Travel, Security Bank and Seagull Glassworks. It is available for the lunch and dinner buffets of F All Day Dining Restaurant at Php1,399 nett per person. Add Php100 for an unlimited fill of Filipino drinks, such as Sago’t Gulaman and Buko Pandan. Diners availing of the lunch or dinner buffet get a chance to win round-trip tickets to Boracay from 2Go Travel. For inquiries or reservations, call 928-9888.
(F1 Hotel Manila is located at 32nd St., Bonifacio Global City, Taguig City.)
Crimson Hotel Filinvest City Manila offers special Father’s Day treats today
IT’S Father’s Day today, June 21, 2015. Just like the whole world does on the third Sunday of June every year, we honor fathers—for working hard, for providing for the family, for showering mom and the kids with love and attention, for sacrificing a lot so that the kids will have a good life and a bright future.
So, why not treat Dad to a delightful lunch or dinner with the whole family?
If you have not decided on where to take Dad today, here’s a rundown of some of the Father’s Day promotions and packages available:
ONLY THE BEST FOR DAD
On his special day of the year, Dad would appreciate a wonderful meat as only celebrity chef Jessie Sincioco can give.
Chef Jessie Rockwell Club, offers a sit-down menu for lunch and dinner. The menu includes Mesclun and Micro Green Salad with Mango Chevre in Vinaigrette Dressing, Seared Jumbo Scallop Topped with Pan Fried Goose Liver on Creamy Fettuccine and Clear Essence of Wild Game with Herbed Dumplings for starters, and Lemon Sorbet to cleanse the palate and get it ready for the main course.
Mesclun and Micro Green Salad with Mango Chevre in Vinaigrette Dressing (Chef Jessie Rockwell Club)
Seared Jumbo Scallop Topped with Pan Fried Goose Liver on Creamy Fettuccine (Chef Jessie Rockwell Club)
Clear Essence of Wild Game with Herbed Dumplings (Chef Jessie Rockwell Club)
Roast U.S. Black Angus Rib-eye in Bordelaise Sauce (Chef Jessie Rockwell Club)
The main course is a choice between Roast U.S. Black Angus Rib-Eye in Bordelaise Sauce or Baked Chilean Sea Bass Fillet with Mediterranean Sauce Served with Potato and Leek Gratin and Sautéed French Beans.
To finish the meal on a sweet note, there’s Dark Chocolate and Coffee Slice serve with a cup of coffee or tea.
Packaged at Php1,700 + 10% per person, this Father’s Day menu also includes a special gift for dad. Kids aged between 5 and 10 can have their meal at Php810 + 10%.
For reservations, call 890-7630 or 450-2996.
Chef Jessie Rockwell Club is located at the Ground Level, Amorsolo Square, Amorsolo Drive, Rockwell Center, Makati City.
A HERO’S TREAT
Treat your No. 1 hero to nothing but the best as a way of thanking him for always having your back, bailing you out of trouble and giving you sound advice in life.
Eastwood Richmonde Hotel’s Eastwood Café offers a charming banquet dedicated to the noblest man in your life with My Dad, My Hero Father’s Day Buffet, which is an exclusive 4+1 deal that allows Dad to eat for free when in the company of four guests paying the regular buffet rate.
The Buffet Area of Eastwood Richmonde Hotel’s Eastwood Cafe
The whole family will enjoy a sumptuous Father’s Day buffet spread, which includes specialty dishes such as Crispy Crablets, Sisig Lumpia, Batchoy Ilonggo, Seafood with Green Beans in Shrimp Pate and Aligue, and Kaldereta sa Gata. Also indulge in trademark feast staples, such as pasta, Mongolian bowl, tempura and barbecue, plus mouth-watering carvings like Roasted Chuck Eye Beef Served with Mushroom Sauce, Red Wine Sauce and Potato Wedges.
For dessert, have a fill of delightful Chocolate Fudge, Pineapple Upside Down Cake, Mocha Éclairs and the classic Halo-Halo, among other irresistible treats.
The My Dad, My Hero Father’s Day Buffet at Eastwood Café can be had for Php880 nett per person, which is available for the Sunday Lunch Buffet, from 11:30 a.m. to 2:00 p.m., and for Sunday Dinner Buffet, from 6:00 to 9:00 p.m., on June 21, 2015.
For inquiries or reservations, call 570-7777.
Eastwood Café can be found at the lobby of Eastwood Richmonde Hotel at 17 Orchard Road, Eastwood City, Bagumbayan, Quezon City.
DOUBLE TREAT!
It’s a double treat for Dad at Chateau 1771 on Father’s Day, as he is treated to a sumptuous meal and at the same time gets a free Business Lunch gift certificate which he can use on his next visit.
This special Father’s Day offering entitles Dad to a one-time-only Business Lunch between Monday to Friday, from 11:00 a.m. to 2:00 p.m., which he can use any day until August 20, 2015. Another exciting dining adventure, Chateau 1771’s Business Lunch starts with either a Ploughman’s Salad (an English salad of mixed greens in Italian vinaigrette, cold cuts, pickles, carrot and celery sticks with blue cheese crumble) or a Seafood Quenelle Soup (clear seafood broth with tender and flavorful white fish dumplings).
U.S. Wagyu Beef Cheeks (Chateau 1771)
Pan Seared Alaskan Cod Fillet (Chateau 1771)
Grilled King Prawns (Chateau 1771)
Chicken Supreme (Chateau 1771)
For the main course, there are four choices—U.S. Wagyu Beef Cheeks (slow braised with carrots and onion in sherry vinegar and red wine, served with smooth potato puree), Pan Seared Alaskan Cod Fillet (served with ginger soy glaze, pineapple rice, bell pepper and red onion slaw), Grilled King Prawns (rubbed with paprika and Dijon mustard, and served with boiled broccoli and creamed quiona), and Chicken Supreme (chicken breast with wing, stuffed and drizzled with herb butter and served with fried golden brown smashed potato).
Sweet endings can come in the form of either Amaretto Meringue or Banana and Strawberry Flambé.
For reservations, call 729-9760 to 61.
Chateau 1771 is located at the Ground Floor of Greenbelt 5, Ayala Center, Makati City.
FUN BONDING MOMENTS
Father’s Day celebration should not be confined to just one meal. It should be a good time for the whole family to spend some fun bonding time together. How about combining scrumptious gastronomic options and pampering accommodations for the Man of the House?
For the gastronomic treat, Diamond Hotel Philippines offers two dining destinations—Corniche and Yurakuen Japanese Restaurant. Corniche serves delectable international selections for the family Lunch and Dinner Buffet at Php2,550 nett per person, while Yurakuen highlights Set Menus specially prepared for 4, 6 or 10 persons. On Father’s Day, Dad gets to dine for free when in a group of 6 in both restaurants, and a minimum spend of Php5,000 entitles him to pick a prize for a chance to win items from Cynos, American Tourister, High Sierra and Jack Nicklaus.
Diamond Hotel Philippines greets all fathers a warm ‘Happy Father’s Day!’
Staycation for Dad at Diamond Hotel Philippines
And if you’re planning to treat Dad to a city escapade, Diamond Hotel puts the rate at Php6,000 nett for an overnight stay that includes breakfast for two, a one-hour sports massage and a free upgrade to a Deluxe Palisade Room.
For restaurant reservations, call 528-3000 local 1121, and for room inquiries or reservations, call 528-3000 local 1104.
Diamond Hotel Philippines can be found at Roxas Blvd. corner Dr. J. Quintos St., Manila.
THE BEST STEAK FOR DAD
On Father’s Day, treat Dad to the best steak in the house and a full flavored wine at l’entrecôte Corner Bistro at Burgos Circle, Bonifacio Global City, Taguig.
Certified Angus Tomahawk Rib Bone Steak (l’entrecote)
Order the 21-ounce Certified Angus Tomahawk Rib Bone Steak with a choice of sidings and sauce. This specialty cut stands out with its extra long rib bone, exceptional flavor and remarkable tenderness. Then end the meal with a complimentary glass of Layer Cake 2012 Malbec from Argentina. Extremely dense and concentrated, opaque purple and almost black in color, Layer Cake 2012 Malbec leaves on the palate layers of savory fruit, spice notes, espresso and dark chocolate as well as a rich, creamy texture.
This steak meal costs Php3,240.
For Father’s Day, l’entrecôte encourages everyone to dine with a minimum of four people and make another order of Tomahawk Rib Bone Steak, and receive a Gift Certificate for a free bottle of Ventisquero Cabernet Sauvignon Clásico 2013 from Chile for your next visit.
For reservations, call 856-4858, 836-2764 or mobile number 0905-9911266.
EAT, DRIVE AND TRAVEL
Treat Dad to Father’s Day Brunch or Dinner at Crimson Hotel Filinvest City Manila’s Café Eight, and he gets to drive around in a brand-new car after the meal and earn a raffle ticket that will give him a chance to win a vacation getaway.
Dads who avail of the Father’s Day Brunch at Café Eight with a minimum of four persons get a good deal indeed. For Php1,600 net per person with unlimited juices or Php2,100 net per person with unlimited mimosas, local beer, house wine and juices, Father’s Day Brunch offers a wide selection of international dishes, live food stations, and delectable desserts on the buffet spread. Dads will also get a Father’s Day cake and a gift pack from Blackwater on this day.
The Bar area of Crimson Hotel Filinvest City Manila’s Cafe Eight
The swimming pool of Crimson Hotel Filinvest City Manila
The big treat is that Dad can drive a brand-new Subaru car after finishing his meal, while kids can enjoy free access to the hotel swimming pool and kids’ entertainment area. Kids under 4-1/2 feet can also avail of 50% discount on their meal, while kids below 4 feet get to dine for free with their parents.
What’s more: For every receipt of Father’s Day Brunch, diners get a raffle ticket, whose prizes at stake include a vacation getaway with Crimson’s hotel and resort partners all over the Philippines. The raffle is a regular promotion at Crimson, with draws being conducted every month and the lucky family getting a free accommodation.
For inquiries or reservations, call 863-2222.
Crimson Hotel Filinvest City Manila is located at the Entrata Urban Complex, 2609 Civic Drive, Filinvest City, Alabang, Muntinlupa City.
TIMELESS TREATS
In honor of Dad’s timeless and tireless support, why not treat him to a different kind of experience at Richmonde Hotel Ortigas this Father’s Day and let him indulge in exciting cuisine and a relaxing staycation?
Dad gets to enjoy the Father’s Day Lunch Buffet at Richmonde Café for free when dining with four companions with the hotel’s special 4+1 Deal. For every four guests paying the regular rate of Php998 nett per person, Dad gets to indulge in the gourmet feast for free.
Father’s Day action takes place at Richmonde Hotel Ortigas’ Richmonde Cafe
Part of the Father’s Day Buffet at Richmonde Hotel Ortigas
Selections on the buffet spread include unlimited servings of dishes such as Tri-color Fussilli Salad in Greek Dressing, Minestrone Verde, BBQ Pork Ribs, Meat Lasagna, Seafood Paella, Roasted Prime Rib with Au jus and Horseradish Cream, Whisky-glazed Flat-iron Steak, Sautéed Potato Pockets with Jalapeno and Cream Cheese and a wide array of favorites like Onion Strings, Buffalo Wings, Tapas, Fajitas and Quesadillas. And if those were not enough to make your mouth water and your stomach grumble, then get set for more gourmet globetrotting exploits with sweet spoonfuls of Boston Cream Pie, Turtle Cheesecake, Espresso Tiramisu, and a generous helping of Double Chocolate Indulgence (a dessert creation made of chocolate and walnut brownie squares with caramel syrup, and served with chocolate ice cream and fresh whipped cream).
Deluxe Room at Richmonde Hotel Ortigas
Dad also deserves some good ol’ pampering and an entire day to lounge around a posh haven. Treat him to a relaxing family staycation and avail of the Father’s Day Room Package for Php 4,500 nett. Inclusive is an overnight stay in Richmonde’s cozy Deluxe Room, prepped with all that Dad needs for a truly blissful stay—buffet breakfast for two, Wi-Fi access, complimentary use of the Health Club facilities (gym, indoor heated pool, and steam and sauna rooms) and a Father’s Day Chocolate Cake on the house.
For inquiries and reservations, call 638-7777.
Richmonde Hotel Ortigas is located at 21 San Miguel Avenue, Ortigas Center, Pasig City.
Celebrity chefs Sandy Daza (left) and Ariel Manuel (right) are the featured chefs at Sofitel Philippine Plaza Manila’s Spiral restaurant on Father’s Day
FATHER’S Day, which falls on June 21 this year, becomes extra special at Sofitel Philippine Plaza Manila with celebrity chefs Ariel Manuel and Sandy Daza. As guest chefs for this special occasion, the two chefs share their heirloom recipes as well as special dishes they have picked up from their travels.
Multi-awarded Chef Ariel Manuel, who made the former Lolo Dad’s Café one of the most critically acclaimed restaurants in the metro, is an innovative chef who loves to experiment with combinations of ingredients and always comes up with winners. An architect-turned-chef, he has won in local culinary competitions, including the Gold Medal in Chefs on Parade 2011 and 2012. He has also headed Philippine teams to international culinary competitions, serving as team captain for Les Toques Blanches Philippines’ Culinary Team. Under his leadership, the team won the Highest Silver for the Gourmet Buffet Challenge Category in the 2009 Hong Kong International Culinary Classics as well as the Best of the Best Award/Highest Gold in 2007. Other awards his team won in international competitions include the Silver Medal in the MLA Black Box Culinary Challenge held in Dubai, U.A.E., in 2008 and in Gold Coast, Australia, in 2005; and the top prize in the Plated Appetizer Category of Food and Hotel Asia held in Singapore in 2008.
Chef Ariel Manuel
Roasted Quail with Maple by Chef Ariel Manuel
Beef Salpicao with Mustard by Chef Ariel Manuel
Stewed Lamb Leg with Dried Mangoes by Chef Ariel Manuel
For his Father’s Day dishes, Chef Ariel takes inspiration from his annual trips to culinary treasure troves such as France, Italy and Spain in preparing Roasted Quail with Maple, Beef Salpicao with Mustard and Stewed Lamb Leg with Dried Mangoes for Sofitel’s Spiral on Father’s Day.
Chef Sandy Daza, host of the food and travel show on Lifestyle Network called Food Prints with Sandy Daza, takes Spiral diners on an epicurean voyage with his Leyte Humba, Chicken in Coconut Milk, Hoisin Chicken with Chinese Sausage, Beef Burgundy and Smoked Fish and Tofu Balls. His overseas culinary immersion in France’s Le Cordon Bleu, American College in Paris, Cornell University in Ithaca USA and Mandarin Cooking School in Bangkok, Thailand, has added new dimensions of flavors in his creations.
Son of the late culinary icon Nora Daza, Chef Sandy is also a food columnist for a major daily and a restaurateur, whose Wooden Spoon is so sought-after that diners have to sometimes queue up for a table.
Chef Sandy Daza
Leyte Humba by Chef Sandy Daza
Hoisin Chicken with Chinese Sausage by Chef Sandy Daza
Smoked Fish and Tofu Balls by Chef Sandy Daza
Together, Chef Ariel Manuel and Chef Sandy Daza’s dishes serve as the highlight of the Father’s Day celebration at Sofitel Philippine Plaza Manila’s Spiral on June 21, 2015, for Sunday Brunch, priced atPhp3,650+++ per adult and Php1,600+++ per child; and/or for Dinner at Php2,650+++ per adult and Php1,450+++ per child.
For inquiries and reservations, call 551-5555 local 6988.
(Sofitel Philippine Plaza Manila is located at the CCP Complex, Roxas Blvd., Pasay City.)
WHO says haute couture is the sole dominion of fashion? Now you can have haute couture tea , as TWG Tea, one of the finest luxury tea companies in the world, unveils its new newest whimsical addition to its celebrated Haute Couture Tea Collection—Red Balloon Tea.
Up, up and away we go on a journey of childlike wonder and discovery, beckoning dreams of magic and enchantment in a cup of tea, and embracing memories of adolescence in a simpler carefree time. The Red Balloon Haute Couture Tea takes us on a magical flight of the imagination, with the iconic red balloon stringing along on our quest for new horizons in the world of luxury tea.
The aroma alone as you pop up the lid of the tin can that contains the loose leaf Red Balloon Tea—sweet, floral and citrussy—is already a treat for the soul and a whiff of freshness on the senses.
This airy, theine-free red tea sparkles with overtones of crunchy nashi fruit, even as bright blueberries lend their tangy sweetness to it. Red tea, also called rooibos, is produced from a bush known as the Aspalathus linearis in South Africa and contains a high level of antioxidants. It is also rich in Vitamin C, mineral salts and protein, so it can be enjoyed by tea lovers of all ages without any problem. Encased in a luxurious gold-embossed gift box, the Red Balloon Tea is perfect for whiling away time on a cozy evening, although it can really be enjoyed any time of the day.
Available at all TWG Tea Salon and Boutique branches, Red Balloon Tea retails at Php1,595.
Presenting… the Seafood and Chips Platter I whipped up at home
I SIMPLY love seafood. I would choose a fish or seafood entrée over meat any time. As much as possible, I refrain from eating red meat, which is sometimes difficult since I am in the business of food writing and I go to quite a number of media lunches and launches and do restaurant reviews. I am close to a lot of chefs and restaurateurs, and they always let me try their new dishes, which of course include meat dishes. Well, I do eat meat when I have to, but only a mouthful—no full meals, thank you—to know what I am writing about. When I was editor of FLAVORS Magazine, I also got invited to judge in culinary competitions, and I really had to take mouthfuls of meat dishes to be able to give fair scores.
There are days when I eat well, and there are days when I don’t. Pressed for time with meetings to catch or interview-shoots to rush to, I don’t get time enough to cook at home, and my husband Raff (a professional photographer) and I have to stop over at a fast-food restaurant or casual dining restaurant for a quick meal. On times such as these, I opt for whatever fish or seafood offering the place offers plus a large order of French fries. French fries are a comfort food for me. I like them because they can be eaten with the hands and they’re good with ketchup, mayo or, well, yes, even gravy. I like them golden and crispy, so Raff always requests that our order of French fries be “well done.”
Some restaurants offer fish sandwich. Others have shrimp sandwich. Yet others have Fish and Chips, which is what I like best because it marries my two favorite eats—fish and French fries.
Chopstop at Eastwood Citywalk
Just last week, Raff and I walked into Chopstop at the Ground Floor of Eastwood Citywalk in Eastwood City for the very first time. Since Chopstop is a partner establishment of the United States Potato Board (USPB) and therefore uses U.S. Frozen Potatoes for its fries, I felt assured that the French fries there would be good. After all, you cannot go wrong with U.S. Frozen Potatoes, since there is consistency in the quality and taste. It’s also reassuring to know that, contrary to what has been said about French fries being loaded with fat and cholesterol, potatoes per se contain no fat at all, are rich in Vitamin C and fiber, and are an excellent source of potassium.
The place is very inviting. It has a cozy, casual feel to it, nothing garish, and what greeted us as we approached the counter was a No-Diet sign above a mock traffic stoplight and a follow-up message below that says Just Eat. On the concrete post that leads to the dining area, the words Stop, Look and Eat reassure diners that it’s okay to eat—and eat well.
A No-Diet signboard stands right in front of the counter at Chopstop
Another ‘reassuring’ sign on the post…
A quick look at the menu board shows that Chopstop’s prices are quite reasonable. Its signature product is Chops, which is a choice between Pork Chops and Chicken Chops, served in a variety of combinations whose prices range from P99 to P169. The place also carries other Mains and Chows. I scanned the menu and, to my delight, I found Fish and Chips. We ordered that, with a side order of Cheesy Bacon Fries. Most casual dining restaurants offer Cheesy Bacon Fries, and I wanted to see how Chopstop’s version measured up against theirs. Deciding on what Chugs (drinks) to order, feeling torn between a Peanut Butter Jelly or Oreo Milkshake and an All-day Unlimited Margarita, the friendly lady behind the counter said we have free Brewed Iced Tea since we were having late lunch and Chopstop’s promotion for free Brewed Iced Tea was on from 2:00 to 5:00 p.m. daily.
Raff and I thus settled back at a table near the glass wall and, while waiting for our orders to arrive, enjoyed a few minutes of leisurely Internet surfing. Yes, there’s free WiFi.
Chopstop’s Fish and Chips
Chopstop’s Cheesy Bacon Fries with Brewed Iced Tea
It did not take long for our orders to arrive. Chopstop’s Fish and Chips did not disappoint. It was quite generous for its price (P139), as it had four to five long strips of battered fish that have been fried to a golden crisp, and a good serving of perfectly crisp French fries beside it, served with a side of tartare sauce. The Cheesy Bacon Fries were a bit undercooked for my taste, but they were smothered with a delicious cheese sauce and sprinkled with bacon bits on top.
The different cuts of U.S. Frozen Potatoes available in the market
Since ready-to-cook frozen French fries are readily available in major supermarkets these days, and the USPB, which is the marketing arm of the U.S. potato industry, has facilitated the importation of different cuts of frozen potatoes and made them easily accessible even to home cooks, I got inspired to recreate the potato dishes that Raff and I ate at Chopstop. We stopped over at a supermarket on the way home, and I got a bag of U.S. Frozen Potato waffle cut fries (which I decided to use in place of the regular fries because I like the texture) and some shrimps, cream dory fish and crabsticks (which will turn the ‘Fish’ in Fish and Chips into ‘Seafood’).
I was going to make a Seafood and Chips Platter variation of the classic Fish and Chips. And I wasn’t going to be contented just copying the batter. I was going to do an F-E-B (Flour-Egg-Breadcrumbs) coating but pushing my creative limits a bit more by substituting the breadcrumbs with desiccated coconut for the shrimps, pinipig for the fish, and double flour coating for the crabsticks. It may sound complicated but it’s actually simple, since the shrimps, fish fillet and crabsticks all went through the same process—seasoned with salt and pepper, dredged in flour then dipped in beaten egg. Only the final coating differed, and they all got cooked in the same pan of hot oil along with the frozen waffle cut fries. One at a time, though.
If you’re ready to take the challenge, here’s the recipe I used, which you can tweak according to your own preference. The coatings may be interchanged, but you can also just use panko (Japanese breadcrumbs) for everything if you want to make things easier. As for the tartare sauce, you may use a store-bought one or mix some pickle relish into mayonnaise and serve as is or sprinkled with crispy bacon bits.
Would you like to try my Seafood and Chips Platter?
SEAFOOD AND CHIPS PLATTER
8 pieces medium-sized white shrimps or tiger prawns
1 piece cream dory fillet
8 pieces crabsticks
2 cups U.S. Frozen Potato waffle cut fries (any brand)
oil for deep-frying
salt and pepper to taste
all purpose flour for dredging
1-2 eggs, beaten
100 grams pinipig
75 grams desiccated coconut, or more
store-bought tartare sauce
crispy bacon bits
1. Peel the shrimps or prawns, leaving the tail segment intact. Devein both sides, make horizontal slits on the belly side, then place shrimps belly side down on a chopping board or clean work surface and press down lightly to straighten and lengthen the shrimps as you would for ebi tempura.
2. Cut cream dory fillet into bite sized strips.
3. Season shrimps, fish fillet and crabsticks with salt and pepper to taste separately. 4. Heat oil in pan, and fry waffle cut fries until golden brown. Remove and set aside.
5. Dredge shrimps, fish fillet and crabsticks with all purpose flour separately, then dip in beaten eggs.
6. Roll crabsticks in a second coating of flour, then drop in hot oil and fry until golden. Remove and drain off excess oil on paper towel.
7. Coat fish fillet with pinipig, pressing lightly to make pinipig stick to the fish. Gently drop in hot oil and cook until pinipig puffs up and fish is cooked. Remove and drain off excess oil on paper towel. Using a small strainer or slotted spoon, remove the leftover pinipig floating in the hot oil.
8. Coat shrimps with desiccated coconut to make Coconut Shrimps. Gently drop into the hot oil and cook until golden brown. Remove and drain off excess oil on paper towel.
9. Arrange cooked seafood in a platter with waffle cut fries, and serve with tartare sauce sprinkled with crispy bacon bits on top.
Serves 2 to 3.
Delicious waffle cut fries cooked to a golden crisp!
(For more information on the benefits of potatoes and more recipes on how to creatively use them, visit the U.S. Potato Board Facebook page at https://www.facebook.com/USPBPhilippines or the USPB website at http://www.potatoesusa-philippines.com/uspb/index.php.)
