Gege Cruz Sugue

Whew! Finally, I’ve finished copying my reviews from my Multiply site to here. I’m still updating at multiply since that is home for me. But I will continue to update here as well. I’m just glad I’m done copying and pasting.

3/F Greenbelt, Makati – +6327297431
G/F South Wing Mall of Asia, Pasay – +6325560683
G/F Streetscape, Shangri-la Mall, Mandaluyong- +6329102140

I’ve always liked dining at Fish & Co. Sometimes I lie awake thinking of the tender, peppery juiciness of the grilled calamari. Okay, I don’t. But I was so giddy about Sunday’s lunch that I want to wax poetic.

Sunday, of course, as the whole Republic of the Philippines knew, was the day of the Pacquiao – Dela Hoya fight. And those who wanted to watch the fight live, real time, ahead of the can’t-pay-per-view hoi polloi (which included us — we were just being treated by our host) had to watch it in cinemas, bars, restaurants, or fork up 80 grand to Solar to watch it at home sans Ricoa and Motolite TV commercials.

We actually had reservations at Italliani’s but something conked out and so they couldn’t serve the fight together with pasta and pizza. What?!!? How will we watch the fight?!?!, was the silent scream inside our heads revealed only by our panicked faces. They tried to compensate by telling us they’re going to try getting us seats at Fish & Co.

Fish & Co. had a fight day promo — 600 pesos per head for a little pan of fish and chips plus watching the fight from the LCD TV and giant screens scattered throughout the establishment. A successful promo it was as the place was packed. Those who had reservations were seated; some not so comfortably as booth chairs designed for 3 lithe diners had to carry 4-5 people. Gym-going men had to practice some butt contraction and semi squatting exercises as 2 men shared one stool. The kitchen couldn’t serve their fish and chips fast enough. Those without reservations were hogging the entrance doors, shouting reservations to the floor manager as if they were brokers at the NY Stock Exchange. A mass of non-paying humanity was inching dangerously close to toppling the velvet ropes and flimsy barriers (see pic). Some jerk of a guy was whining about his food not being served and extra seats blocking his vision. Testorone, adrenalin, and other violent hormones were on the rise as the excitement was building up as people were waiting to watch Pacquiao clobber dela Hoya or vice versa. It was madness. With all the potential for restaurant service disaster.

But it all turned out well. We got seated. We had good food. We got beered up. Pacquiao won. And the Fish & Co. service crew delivered top quality service. An altogether pleasant experience.

Aside from the promo fish and chips, which were served bite sized, we also ordered the non-promo version which is served as a big fillet of fish (P465). I liked the latter so much better. Tender, moist, flaky fish in light, airy breading, and a pretty good dill sauce. We ordered the fried calamari (P405) too; I like the grilled version better. The good food highlight was the Marsala pizza (P380), which I’m about ready to declare one of the city’s best, not just because of the piquant sauce and fat shrimp topping, but because of the unusual crust. Crust like croissant bread. As if layers of filo pastry, and not the usual dough, were used. Really good.

It was hard not to feel guilty having our lunch and watching the fight in our seats when inches behind us were people who stood up the whole 8 rounds, hungry, straining their necks, and probably touching other people’s sweat. There was one senior citizen near to me to whom I was tempted to lend my chair until he started smoking, a dangerous and inconsiderate thing to do in that dense pack of people. As the F&Co. staff and mall security were trying to crowd control. I was hoping no one would get unruly and the staff won’t become rude. As far I saw, they were relatively polite.

Good service that withstood the challenge of a high-stress situation. I suspect the floor manager, Lilet Martinez, headed for the spa right after that lunch ordeal. If she did, she totally deserved some pampering after managing the stress and keeping customers relatively happy. Our server, Jasper, was also able to keep her cool. She managed our expectations by warning us that ala carte menus would take longer than expected. So, we adjusted by being patient, but the food arrived earlier than expected. And the food was worth the wait. We were happy.

The situation, of course, might have been a bit different and all this sense of well being absent had Pacquaio lost.

Kilometer 90, San Jose, Batangas

“We join with the earth and with each other to bring new life to the land, to restore the waters, to refresh the air…” — Excerpt from the UN Environmental Sabbath Program — as printed on a postcard from the Casa Rap store.

Casa Rap is an old favorite. I once celebrated my birthday there with my family. And last year for my big 40th shebang, I had them deliver breakfast (hubad na longanisa, sinaing na tulingan, tawilis) to our farm in Batangas. I also ordered organic cherry tomatoes, cucumber and three kinds of lettuce from them plus their special dressing to serve for lunch.

It’s hard to pinpoint my favorite thing about the place. There’s the little curio shop with the most charming of items; the owner, Emma Alday, was trained by renowned potter Ugu Bigyan. There are the rustic gardens and pathways punctuated by little surprise nooks and corners, all filled with greenery that relaxes eyes, body and mind. Of course, there’s the food, organic, not 5-star fancy but delicious and beautifully served. There’s the tranquil ambiance that makes you feel you have escaped all that is urban and noisy and busy.

Maybe what I like best about this place is that though it brings you back to nature, it is a very progressive place. Every time we go there, they have something new to offer. Today, we were surprised by the new things that Sister Emma showed us — a pigpen that uses a revolutionary method which produces no stink; container gardening that gives encouragement to those who want to go into vegetable farming even though they do not have huge tracts of land; the fact that they are now open for small corporate meetings; the restaurant-side store that has more merchandise to offer — Batangas delicacies, organic vegetables, and gardening implements. But the most charming surprise was the food presentation. That’s always been a special thing at Casa Rap, but this time lunch was served bento-style, so you get to sample a variety of dishes without spending and eating too much. These bento boxes are available for group dining, and depending on your choice of dishes the price can be adjusted. What was served to us could go for about 350pesos per person. And it is so worth it. We feasted on kalabasa soup, lato salad served with purple marigold (yeah I thought marigolds came only in yellow too) flowers, cassava ukoy with taro and thyme, pajo mango salsa, sinaing na tawilis, native chicken adobo, and guinatang sugpo. After all that, we still found space for ice cream with lambanog.

We moved on to a different place, but we had our take home, the suman sa lihiya that Casa Rap is famous for.

After all describing all that, all I could really say is what our balikbayan Tita Nene said, “Ah, talagang kasarap!”

Unit 2, Bldg. B Karrivin Plaza, 2316 Pasong Tamo Extension and The Podium, Lower Ground Level

The best time to go to Terry’s is when Mr. de Terry is cooking in the kitchen and his gorgeous son is in the dining area. That way, you get yummies for your tummy and for your eyes, candy.

We’ve eaten at both the Makati and the Podium branches, but we had our best meal when Mr. de Terry was performing chef duties. That was several months back so I can’t remember everything now except for the fritata, which was heavenly fluff, or fluffy heaven. We had a lineup of tapas with great wine, all recommended by the younger Mr. Terry. And don’t bother doing the beautiful eyes at him while you ask him the difference between chardonnay and pinot noir; from what I heard he’s taken.

The ambience was casual, and even though the place was crowded and overbooked that holiday evening, service was efficient.

One of the place’s attraction is the deli and wine store filled with all sorts of gourmet goodies and cook’s gadgets like gorgeous paelleras and party pottery. One time I was at the Podium and it was all I could do not to open a bottle of wine and sit down by the olive taste test counter. I also loved it when I went there one time desperate for something to bring to a pot luck dinner, and they were friendly, not snooty at all, in accommodating my request for the cheapest possible, but not cheap looking cold cut and cheese platter.

Terry’s is guaranteed to be a favorite.

http://www.lacocinadetitamoning.com/
315 San Rafael St., San Miguel
Telephone: (63 2) 734-2141, (63 2) 734-2146, 0917-5383490

This is a truly spectacular dining experience. And really, I usually try to keep the superlatives away, but this is one of the finest Manila dining experience. Okay, so you cough up at least 1.5k per pop, but you get quite a lot out of it: an al fresco start of baked queso de bola, a tour of the house that brings out the illustrado-wannabe in you (gawk enviously at the Lunas and Hidalgos), and dining on turn-of-the-century, homemade cooking served on the plates the Montinolas and Legardas ate on. It feels so authentic you start looking for Dona Victorina and craving for tinola. No tinola, though. But I will not complain about the paella and the bread pudding. Memorable. Delectable. At kung ano ano pang ble.

I loved the washroom and the adjoining bedroom. Of course, your friend with the third eye will tell you that you weren’t alone there. Which is part of the charm, isnt’ it?

Reserevations required. Check out the website for menu and photos.

Lipa, Batangas (sorry, can’t find more specific directions; my husband just knows how to get there)

I’m not a noodle person, and I’m not the type to order lomi, not that there is a type of people who do, but…but…but anyway, lomi is a Batangas must-try, and Three Kids is one of the more famous places. My first try was at the talipapa at Mataas na Kahoy, but I can’t remember the name and I don’t have photos.

It doesn’t matter much where you go since most of them are probably good. And super cheap, er value for money.

The lomi is very thick. I sometimes want to turn it over the way they do it with the blizzard at Dairy Queen. And the traditional way to eat it is to spike it with copious amounts of ca-to-si (I just coined that, so don’t ask for catosi, okay?) — calamansi, toyo, and siling labuyo. And of course, you have to have the sesame sprinkled burger bun with it, or it will not be the complete lomi experience.

Masarap siya, at mura pa. 35 pesos for a big bowl filled with steamy lomi goodness. Even if you’re not a lomi person.

Dagupan, Pangasinan

We parked at the side of a bridge and entered a dank, dimly lit tunnel. It felt like some subterreanean hideaway. At 8:45 PM, the place was empty, except for an old woman watching TV sitted on an antiquated chair. These are bad signs if you’re looking for good eats. But we remembered that we were in rural territories and on that easter sunday, the locals are already home ready to retire. That’s why we ended up here in the first place, because every other place in town was close.

They served us a each a heaping plate of rice and I gasped at just how much rice each person gets. At the end of the meal, those plates were empty. Rice shortage, notwithstanding, we put all that to good use to accompany the flavorpacked dishes. We started with sinigang na malaga, the malaga so tender, practically melting in our mouths, going perfectly well with the fish bagoong (balayan style) and calamansi. Of course, we had to have the requisite inihaw na bangus. My husband admired how the fish was cooked completely, no raw flesh, no blood, yet still very juicy. I silently thanked God that I was going to have all that succulent bangus belly. No, I wasn’t being selfish. On the top 10 list of things I love about my husband, somewhere in between sexy sense of humor and his Don Bosco training on everything mechanical, is the fact that he does not eat bangus belly. It’s bangus belly that makes you close your eyes, forget your name and the fact that fat is a bad word. But the dinner’s pièce de résistance is the adobong talaba. While blanched on the shell still remains my favorite way to have oysters, this adobo style comes a very close second. We wish we could say we could say we wiped all our plates clean, but there was enough for another person.

No desserts. But it was sweet to pay only P510 pesos for all that. The only negative thing was the presence of stray cats traipsing around the resto. That cost them a star.