Place and plates of adventure-A A +A
Friday, August 30, 2013
THERE'S this little food place located within the Capitol Site area in Cebu City that’s held true to its own choice of cuisine for about a year or more.
Not only is this place considered as the first hydrophonic-themed restaurant in the metro, but some of the dishes here are crazy concoctions that come straight from the mind of chef Willester Yap. With a penchant for fusion, Willester braves past the conventional and prepares dishes that can easily be recognized as great “alternative food favorites” for diners in the city.
An adventure of sort indeed, welcome to Chez Toztar. See, even the name is sort of fused.
The restaurant name borrows from French and Spanish influences and playfully creates its own brand. By his own admission, chef Willester wanted to launch the restaurant as some sort of “house of roasts.” But as time and taste progressed, the place expanded its food selections and now showcases a more varied menu.
Some of the dishes include salads like the Thai beef salad or the Crunch Salad with pan-grilled chicken. Then there is the beef kansi; a native soup inspired from the cuisine in Negros. This is a combination of pochero and sinigang. Favorites for main course would be the American pork steak, an Asian marinade pan-grilled pork steak in gravy; the beef shank in C3 Sauce, pressurized beef shank in cream, corn and cheese; chicken cordon bleu in caramel sauce; seafood thermidor which consists of shrimp, squid, lobster balls and cream dory in creamy paprika sauce; and the tilapia in hot butter basil, deep fried cubed tilapia fillet smothered with hot butter basil sauce using homegrown organic basil—a personal favorite.
Speaking of “homegrown” and as mentioned at the start of this article, the place is the first hydroponic-themed restaurant in Cebu. Willester uses the fresh organic produce from its garden by the garage for his dishes, so diners are treated to fresh, quality herbs during their meals.
Last but never the least is this place’s line of desserts. Willester has expressed his desire to come up with a more intricate dessert menu since he also wants diners from around the area to check out the ideas he comes up with.
Some of these new desserts are the following: Deep-Fried Ice Cream, Deep-Fried Halo-Halo, Deep-Fried Bannananutters and Deep-Fried Oreo. One must try it to experience what it is to try already-familiar treats done with a new twist.
And if one would like to end a meal with pizzazz, try the Baileys Flamin’ Pear Glazed—a dessert that’s set to fire and left sizzling for the audience to behold. And yes, it is pretty tasty too. Open every day from 10:30 a.m. to 2 p.m. and 5:30 to 10 p.m., Chez Toztar is another one of those places in Cebu that can challenge the taste of foodies and food newbies alike. Spotting the restaurant is already an adventure in itself—and glancing through its menu just does the same for curious customers. (Contributed Fotos/Mary Angeli Bas).
Published in the Sun.Star Cebu newspaper on August 31, 2013.