Pinoy Life At Large

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

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