Thursday, August 21, 2008 The sweet and green urban garden By Luci Lizares
WHEN I did my maiden television show “Luci,” I dedicated a segment interviewing Millie Kilayko and Tima Lacson in Sweet Greens. They were also in their infant stage and I was a struggling TV host.
But that was a few years ago and Sweet Greens has grown sweeter and greener and has in fact made some renovations. Just recently, the public was treated to an evening of live music to feature its expanded facilities as well as its enhanced and exciting menu.
One of Europe's city charms is to be dining and having coffee al fresco. That charm can now be enjoyed in the new Sweet Greens. From every area of the restaurant, one can view the street and its gardens.
Two new function rooms have been constructed to accommodate 30-35 people and another for 60. The growing number of people now who transact business over lunch, dinner or coffee has inspired the enterprising duo to realize this.
Romance always fills the air and more so when a courtyard has a cascading fountain.
While a concert was the expected order of the evening headed by "music enthusiast forever" Bitay Lacson, soon to stand will be a 500+sq.m. lawn with a built-in stage for outdoor concerts, weddings and parties.
On its menu, Tima and Millie have always been innovative. They chose to serve favorite family recipes mostly traditional native delicacies with creative twists.
Fast becoming a popular ordered item is the crispy pata of Tito Ed Locsin and Millie.
Tito Ed cures the pork knuckles to a pink like ham, then Millie adds her own element of flavors and an interesting and savory crispy pata is the muy delicioso result.
Sweet Green's pitaw and fried chicken are also fast becoming favorites.
Tima and discounting husband Bitay's contribution have come out with a new version of the now classic Papa Daniel bangus - this time from smoked bangus fillet.
It is a bottled goodie and can be eaten from the bottle or onto a sizzling plate.
For chitchiria lovers, it is a great spread and can also be used as a base for pasta, salads etc.
Another innovation in the exciting new menu is their seven ways of eating inasal-bordering from classic inasal served either grilled or sizzling or dashed into a salad, pasta or croquette or blended into a pâté or having its slivers in soup or as part of a wrap inspired by the way Peking duck is served. The last is my favorite gid!!!
While talking about all these is making my mouth water, the best way to enjoy all these is really to savor all these pleasures in the urban garden at the heart of the city -- that is Sweet Greens.
