Northern treat

ONEcannot think well, love well, sleep well, if one has not dined well. An English writer, Virginia Woolf, said so. She could have meant anything could be done well if only the stomach is served well too.

In line with that is a somewhat similar thought: one cannot better celebrate its 23rd anniversary, if one has not any dining preparations done.

Bluewater Maribago Beach Resort seemed to have that very idea when it came up with “Northern Exposure 2012: The Best of Manila Restaurants & Chefs Series.”

Needless to say, Northern Exposure is a simplification of an exciting opportunity to experience some of the most fêted flavors from the capital. And what better way to do that than to bring over some of the equally celebrated chefs from Manila—chefs Rolando and Jacqueline “Jac” Laudico of Bistro Filipino.

Yes, no trick there. This duo is more than just a culinary tandem; they make a good couple on and off the kitchen scene. Bistro Filipino is their brainchild, opened since Oct. 10, 2006, upholding the advocacy of promoting Filipino cuisines by introducing the exquisite tastes in “unique and world-class setting.”

Bistro Filipino also boasts of an innovative and modern approach to presenting local fares, though the traditional manner of cooking is always preserved to maintain the wonders of the original flavors. Chefs Lau and Jac offered samples of their
scrumptious works on Aug. 24 during a media launch.

Dished up first was a trio of appetizers. There were lumpia cones with frozen vinegar granite, spicy tuna kilawin in roasted capsicum sauce and lechon sisig in lettuce cups.

What came next was the soup course in the form of adobo shitake puree with mushroom.

It is topped with creamy garlic foam, and then trickled with white truffle oil.

After that was a salad course featuring three kinds of mango salad tossed in dijon bagoong vinaigrette. It consists of dried, green and ripe mango varieties, along with tomatoes, cucumber, cabbage and cashew crusted fresh white cheese or kesong puti.

This was followed by a noodle course in the form of rock lobster luglog, before the main course was finally served smoking deliciously.

Two courses came with side salad. First, there was the grilled US ribeye in bistek style, grilled with calamansi and pepper spice, which was then served with kamote blue cheese croquette and grilled vegetable. Second, was the grilled fresh tuna loin dipped in buro sauce served with bringhe rice wrapped in petchay.

Then, to make a delectable finish, a trio of desserts came out last. There were suman and coconut panna cotta savarin, halo-halo shooter and “Tsokolate Oh”!

Who would not enjoy such a treat when all the food offered were fantastic?