Chefie’s World

I had a lunch date with Trica at Astralis the new satellite restaurant of Manila Diamond Hotel. It was planned the night before since there was nothing that important to do except for searching for corned beef spice. Tricia has been a friend for so long, after being a student for two main programs she asked me to be multi-task person for her wedding with a pastry chef who I also adore, William. I am even their son’s god father…how close can I get….the restaurant was utterly clean in interior, in smell and so with the other senses I have.

We decided to order, three main appetizers, one of which, the Parisian Scrambled Egg with Foie Gras the real reason for this binge…the GM salad which was recommended by our very courteous and efficient server, April, she too, looked clean, delicate and immaculate.

The scrambled eggs was smooth, rich and creamy just what I expected.

It was sooo, sooo good, good enough for Yaya’s yaya…char, char…We also savoured the Baked Oysters,
3 ways, started with Rockefeller with spinach and gruyere cheese, the classic and just right amount of flavor from all the ingredients present but it covered the taste of the oysters. I didn’t like the way the Sauteed Mushroom looked due to the pinkish, purplish color which looked like eye shadow but the taste was devilish and different, a new concept for oysters to think about. Lastly we the Tomato relish, a salsa type that just tasted like oysters with salad – nyar… The last appetizer we had was a revelation since Trish and I thought it was just perfect, Cauliflower Cheese Dip
– just excellent with flavor and the texture that plays with the toasted bread they served with it.

By the way, we all had the dishes with bread that looked a bit different
It didn’t looked the way it was suppose to be, foccacia was tinged with orange and the ciabbata was a roll. But both breads were appealing and combined well with the appetizers.

Our GM salad had sautéed Portobello mushroom which was so dark, I would have saved the shape of the mushroom since it’s like meat. It was presented on a parmesan basket with fresh Laguna buffalo cheese ( that’s our kesong puti ) and the dressing had the correct and right amount of sourness.

Then we had the moist chocolate cake….
I am lost in dessert happiness…don’t worry took my medicines and worked out for two hours….lala!

• Sala Bistro
• Japan Vacation
• Busy, busy, busy
• Apartment 1-B
• Conti’s Dinner and others…

This entry was posted on Saturday, November 22nd, 2008 at 7:34 pm and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.