Chef Laudico’s Bistro Filipino: an adventure in Filipino food
That’s Chef Laudico speaking to a small group of food enthusiasts. Thanks to Orbit Gum, I was able to have a sample of the great food at Bistro Filipino. I did ask the good chef if I could dine at his restaurant if I only had P500 (US$10) to which he answered with an emphatic “yes!”
The first of the three appetizers. Seen here is the Spicy Sisig Basket in Mini Crispy Rice Baskets with Quail’s Egg and Crispy Pork Rind. Wow, quite a mouthful. It’s sisig like you’ve never had before. A must!
This is the Crunchy Smoked Milk Fish Balls Stuffed with Fresh Mozzarella. This one melts in your mouth and I almost couldn’t believe it was Bangus they put in with the cheese. Heavenly!
This one’s the Crispy Lumpia Cone filled with Chorizo, Prawns and Heart of Palm Topped with Spicy Sinamak Sorbet. Sinamak is a kind of spiced vinegar native to the province of Iloilo, Philippines. It is much better than ordinary vinegar, way better.
Next came the soups. We were served a sampler that contained three kinds of soups. On the left is Adobo Shiitake Mushroom Puree Topped with Creamy Garlic Foam Drizzled with White Truffle Oil. The second is Oven Roasted Pumpkin and Eggplant Puree garnished with Crispy Okra and a Dollop of Shrimp Paste Cream. Lastly, the one on the right is Beef Consomme Garnished with Fresh Corn, Carrots and Potato Croquette Stuffed with Beef and Cabbage. I love the beef consomme and the adobo shiitake mushroom puree!
This salad was quite a delightful surprise. It is Mesclun Salad Tossed in Dijon Shrimp Paste Vinaigrette topped with Dried, Green & Ripe Mangoes, Tomatoes and Cashew Crusted Kesong Puti.
Yes, you read it right. Cashew-crusted kesong puti. The minute I out it in my mouth, the kesong puti melted exploded with all the goodness of cheese.
The seafood course came first. Seen here is the Lapu-lapu and Prawns in Coco-Lambanog Sauce Coriander, Asparagus and Fennel Cherry Tomato Sofrito Brown Rice with sun-Dried Mangoes.
The fish was very soft and the prawn was fresh. The sauce had a tangy taste and was a real delight to the palate.
The meat dish had no less than Wagyu beef! It was Crusted Wagyu Beef Fillet Cashew-Humba Sauce with Vegetable Barbecue and Sweet Potato Mash.
I think it was a perfect balance of sweet and salty. A runaway hit, no doubt.
A cheese course was served to prepare the palate for the dessert. This one is called Kesong Puti with Guava Confit and Galletas. Kesong Puti or white cheese is a Filipino cottage cheese made from unskimmed carabao’s milk, salt and rennet. The Galletas, on the other hand, are like thin crackers that are very creamy when masticated. These Galletas were flown in from Iloilo City’s famous Panaderia De Molo.
The dessert came as Pili Sansrival and Mango Canonigo.
Loved the sansrival!
That’s Chef Jill Sandico on the far left and Chef Myrna Seguismundo to the right. Two brilliant chefs who collaborated with Chef Laudico to showcase Bistro Filipino’s best.
Again, a million thanks to Orbit for another wonderful food adventure!
Bistro Filipino, Net One Building, The Fort
Taguig City, Metro Manila
(02) 856-0634
December 19, 2008
· 
Arpee · 
8 Comments
Tags: Adobo Shiitake Mushroom Puree Topped with Creamy Garlic Foam Drizzled with White Truffle Oil, Asparagus and Fennel Cherry Tomato Sofrito Brown Rice with sun-Dried Mangoes, Beef Consomme Garnished with Fresh Corn, Bistro Filipino, Carrots and Potato Croquette Stuffed with Beef and Cabbage, Chef Jill Sandico, Chef Laudico, Chef Myrna Seguismundo, Crispy Lumpia Cone filled with Chorizo, Crunchy Smoked Milk Fish Balls Stuffed with Fresh Mozzarella, Crusted Wagyu Beef Fillet Cashew-Humba Sauce with Vegetable Barbecue and Sweet Potato Mash, Green & Ripe Mangoes, Kesong Puti with Guava Confit and Galletas, Lapu-lapu and Prawns in Coco-Lambanog Sauce Coriander, Mesclun Salad Tossed in Dijon Shrimp Paste Vinaigrette topped with Dried, Orbit gum, orbit xylitol, Oven Roasted Pumpkin and Eggplant Puree garnished with Crispy Okra and a Dollop of Shrimp Paste Cream, Prawns and Heart of Palm Topped with Spicy Sinamak Sorbet, Spicy Sisig Basket in Mini Crispy Rice Baskets with Quail's Egg and Crispy Pork Rind, Tomatoes and Cashew Crusted Kesong Puti · Posted in: events, restaurants
8 Responses
I was not able to go… sayang my favorite baking instructor Chef Jill Sandico was there pa naman
Mr. Pinoy Food Cravings
SAYANG!
Mr. Arpee, can you please send me our cute group photo? teehee
wow. nice photos! nakakagutom! ^_^
yum yum yum on the seafood noh? the mango wine is also delightful!
nakakagutom naman… yan
Kainis, hindi ako nakasama dito dahil sa duty
this is the kind of blog entries that i get to stumble upon and read where i lingered and cried. i cried at the beauty of all that utterly delicious food! just looking at those photos make me want to head off to my fridge and cook up something to eat. wonderful, wonderful blog. thank you for sharing those delights.. at least, visually.
hello, kuya arpee! nakarating din ako sa site mo :*) bigla akong ginutom. foodie looks so very yummy *slurp*
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