Lusso conquers all (too)

I know it’s been a while since I have written about food. My last critique has been years ago, yes. While that may be so, my love for food and my deep appreciation (or more accurately profound fondness) for the marvelous world of gastronomy has never diminished or was never lost. One thing worth mentioning is, during this somewhat long absence, many wonderful things have happened. I have embarked on other adventures; not related to food, but something I love next to culinary arts… and that is, fashion. Although I may have taken to designing footwear, at the end of the day, the kitchen is where you will find me, wooden spoon in hand. It is interesting to note that while you may find me doodling away, one of the few inspirations behind my designs is food. In the end, it all goes back to gastronomy.

It takes a lot to inspire me. Perhaps this is why I haven’t written in a while. I could have written about my daily cooking adventures… yes, maybe… but I wouldn’t want to do a Julie on you or I would end up sounding like a “knock-off”. That is the last thing I want but perhaps some other time? I do have much to share about my kitchen episodes.

Well, while on hiatus, there was simply nothing worth writing about… that is, until Lusso happened. I must say that this is something worth telling…

Just tonight my dear friend Carolyne invited me for dinner. One thing Carolyne is, she is a splat… just like me. But that is not the only thing we agree about. She too basks in and frequents my other world---fashion. When two splats come together, many wondrous things happen. I must tell you, dear Carolyne has a Les Roches diploma to boast of… but she hates the kitchen. I have neither Le Cordon Bleu nor a Les Roches to brag about but I love the kitchen. One thing we certainly have in common is our appreciation for food (and how widely we like to criticize it). So today, I introduce to you my fellow gourmand and (bosom friend), dear Carolyne.

Now let me ask you, if you could just boil an egg and serve it as it is, where’s the fun in that? Out of necessity, yes, this is acceptable… very much so. But to a learned and talented cook, you would not stop at necessity. To him, cooking is neither a chore nor a routine; neither is it an obligation. Rather, cooking becomes an adventure where fine food takes you to another world and where all the great conversations happen. All this happens in Lusso.

In as much as we wanted to try everything on the menu, we couldn’t… naturally. Or should I say this was requisite? I have been on a diet since Monday (this excludes Carolyne---she doesn’t believe in diets). I will tell you about my diet on the next post. I will do a little Julie for you. For 60 days, I will go on a diet and TRY to make an account of what I’ve eaten (and what I’ve not). My 60 day diet includes a reward meal once a week. So tonight, I rewarded myself to dinner at this divine little restaurant I have been mentioning since my hello a while ago and I reckon you are most probably curious about already. I did tell you I was (and still very much am) a splat did I not? So diatribes are to be expected in this blog.

There was much debate on the main course---rightly so. I haven’t eaten much in days thus my carefully thought of choice for an entree. My choice, a burger… now hold your horses... Before you judge me, let me tell you that this is not just any burger. This is the superhero of burgers… the superstar! No, wait… this was the Napoleon of all burgers. Yes. Truly it is. If this burger could travel the world and boast of its chattels, it would conquer. Did I tell you I was never fond of burgers? On occasion, I will eat it… if it sounds interesting that is. But I wouldn’t even bother looking for it at Mc D. How can you turn down a Lusso burger? Well, you just can’t. If this burger could speak, it would not even have to. Sink your teeth into the succulent juicy patty and you won’t stop. If you hate burgers, you may find yourself doing otherwise. Start this with an aperitif of Egg Cocotette, and you will find bliss. And I’m not fond of eggs either. Yet Lusso makes me feel otherwise. This isn’t where it ends. I have yet to tell you about Carolyne’s Shepherd’s Pie. This pie is no shepherd’s pie so to speak. This is the king of pies… a delightful little pot full of chunks of lamb cooked with figs and covered with the most delicious mashed potatoes I’ve ever tasted… gratineed to perfection. A very unpretentious and confident dish that has everything to boast about, this is truly worth every penny. Before you decide to pick up the tab however, here, you MUST order dessert. Or your Lusso experience will not be complete. This is where I start to hate the word diet. I love sweets… very very very much. Did I emphasize that enough? Lusso’s Pot de Crème Chocolat is lovely. What a temptress… I would have had it all to myself if I could. This is the most immaculate cup of mousse. If the photograph looks good, it tastes even better. Need I say more?

So, with that, I acclaim, Lusso conquers. I submit myself wholly… You have won me over and I will be coming back for more (with dear Carolyne of course)… Kitty, thank you for the absolutely lovely dinner. It was truly pleasant and one of the most enjoyable.

How do you like your lasagna?

As a kid, I remember having tasted the best lasagna... I discovered it at the Hotel Intercontinental Manila's Jeepney Coffee Shop. They did one hell of a lasagna---with chunks of meat (the way I do mine) and they did them "sloppy". That's how I like my lasagna. Having them dry is like a river gone dry... not that I have attempted to taste it. Think of it this way. Would you rather have your lasagna looking like an active volcano or cracked dry land? Obviously you know I prefer the former. Last night, I made some lasagna for dinner. Everything (except the noodles and cheese) is home made. I use fresh tomatoes which I leave in the pot to cook for a very long time. The meat I use is beef tenderloin which I soak in beer for several hours. There are many things I like to put in my tomato sauce such as oregano and red wine along with some secret ingredients;) This makes my meatsauce one of the best (or so my family and friends think):) I don't like using cream in my white sauce. I do it the traditional way with butter, flour, milk, white pepper, and another secret ingredient. It takes longer than usual but it is definitely worth the time. I used 4 different kinds of cheese for this lasagna: mozarella, emmenthal, gouda, and parmesan:) Pop that in the oven, and I promise you as soon as it's ready, you'll have the best smelling kitchen ever:)

"How I flew from Makati to Paris in less than a minute"

I have recently discovered a divine little place that is every bit as pleasant as a café in Paris tucked conveniently in a small nook along Makati Avenue. Drowning in the familiar hustle and bustle of Makati City’s streets, I escaped to this rendezvous called Lumière. The moment you walk in this fascinating little place, you develop a sense of belonging. You immediately find yourself relaxing in the café’s clean, white, no-fuss interiors with walls that are awash with displays of modern art. This month, the walls come to life with black and white photographs that are as interesting as the café’s menu itself. One can drown himself in the story behind each photograph while sipping a cup of Kousmichoff tea as he awaits his order.

Having decided on the 101 tea flavors, I settled for a vert menthe---a combination of Chinese green tea and mint leaves. I go through the menu carefully. In places like these, one can not just pick a dish at random. Deciding on which dish to order is like naming your firstborn or every child after that; not that I have experienced it---I imagine it to be challenging. After much contemplation and plenty of dictation from my grumbling stomach, I gave in to its woeful pleas and ordered a Poire, Beu, Noix Légumes vert et Arugula as an appetizer. Please do not ask me to translate. As much as I love everything French from chocolat to objet d’art, my French can only go as far as counting from un to dix, uttering simple words and phrases like je t’aime, c’est très bien, merci, s’il vous plait, and the like. Lucky for me and many other French illiterate Pinoys, the menu provides a very detailed translation for each dish. For starters, I ordered a salad of pears, blue cheese, walnuts, salad greens & arugula in a light dressing of walnut oil, mustard, olive oil, and white wine vinegar. For my main dish, I settled (guiltily) for Foie Gras poelé sur lit d’ Épinards (Foie Gras braised in a grape reduction served with green grapes on a bed of spinach and mushroom). For those who do not know me, I am in an endless hunt for the best Foie Gras in town. And for those who do not know what Foie Gras is, or rather, have difficulty uttering these two important words, avoir peur my chérie! I suggest you pick up a French dictionary très vite!!! In restaurants like these, you do not want the waiter to sound more knowledgeable than you do. Never say foy gras s’il vous plait or you will want to hide under your skirt for having said so! After having made such a très très difficile decision, I patiently waited as my eyes roamed over the walls beside me.

As I was starting to feel très triste with les affaires de coeur, I was saved by the timely arrival of my salad. I immediately immersed my senses in the bold flavour of blue cheese and the luscious taste of fresh pear slices in contrast to the “supercilious” flavour of walnuts and the crisp taste of fresh greens draped with the taunting flavors of the light dressing which was just ab-so-lute-ly purr-fect.

Absorbed in a tangle of emotions, once again deep in thought, my senses shifted to the wonderful aroma that suddenly floated my way. At last, my foie gras has come… I slip the first forkful of foie gras in my mouth and let my senses revel in the rich flavours. My senses came to life as the flavour of fresh grapes (which was just rightly sweet) entwined with the delicate texture of the foie gras---one of the sexiest combinations I’ve encountered so far. The mushrooms and spinach compliment the dish in such a way you feel less guilty for every forkful of foie gras that slides down your tongue. At Lumière, Foie Gras is effortless and unpretentious… but it is every bit as sinful as a cup of Vosges hot chocolate.

Still reeling from the amazing flavours of my last dish, my eyes danced over the words on the dessert section of the menu. After a lengthy deliberation between my endless love affair with everything chocolate and my fascination for the titillating aroma of fresh lemons and oranges, I decided to set aside my loyalty for chocolate (just this once) and ordered a Feuilleté de Meringue à la Fleur d’Oranger (or simply Meringue with Orange Sauce). Ask me not if I was wrong with my choice. The moment the rich creamy taste of the meringue touched my lips, the wonderful aroma of fresh oranges seduced my senses. What a très très goûteux surprise! Ah… l’oubli…

Lumière… French for light… the epitome of what this restaurant is all about. As light brings life to that which our eyes can not see, Lumière brings life to your senses… Bon appetit!

Much Ado About Salad

It’s a Monday night… my mind is wandering… down a dimly lit alley where a stretch of restaurants abound…

Oftentimes, I find myself contemplating. With the many restaurants in Makati, heavens, where should I go??? Oh what a tedious task it is to make a decision such as this. As I walk, my jean button, which is desperately clinging on, starts to make me feel uncomfortable. Vanity seeps through my veins once again… Without enough thought, I give in to the woeful pleas of my suffocating lower body. In moments like these, my only consolation is to drown my sorrows in a hearty salad at Uva.

Here I am again, at a crossroad. I lament quietly as I ignore the reminder of Robert Frost’s words (The Road Not Taken) playing in my head. Lumpia This or Lumpia That… Foie Gras… Spanas… Duck Triangles… For a split-second, I (deliberately) forget my purpose for being here. Without further ado, I browse swiftly through the list of Salads… Ensalata Uva… Chop Chop… Keso’t Mangga… Again, the splat in me is trying to wrestle with my brain, which is desperately trying to behave like a square. With much difficulty, I settle for a Chop Chop.

At that very instance, four “ladies-who-lunch” arrived. Without much discreetness, they run through the menu like a roaring engine on a quiet street. I quietly listen as I tried with much effort to mentally block the words that were calling out to me like a Tony Benet serenade. I silently cursed the Splats in the next table.

Guilty of being the Splat that I am, I chose to take the Road Not Taken (by many) and decided to order two salads instead of one… a Chop Chop and a Keso’t Mangga with extra cheese…

Oh heavens! What a BIG salad it is! Chop Chop surely sounded like a minute serving! Why I ordered two is beyond me. My goal at hand was to finish my hefty salad without any complaints (unfortunate for my Seven’s that were insanely mocking me with contempt if it could only speak).

I slip the first forkful of Chop Chop in my mouth… For a split second, I imagine myself basking under the sun in Phuket wearing nothing but a bikini enjoying the rich Asian flavors… the mild spice of the sweet-sour dressing complimented the ingredients in such a way it tickled my senses… forkful after forkful, I couldn’t bring myself to stop. Even my pants weren’t resisting anymore.

When my second salad arrived, I was relieved to find that it wasn’t as huge as the first one. Just as I was beginning to doubt my appetite, an insurmountable amount of greed washed over me as I laid my eyes on the block of Laguna cheese. The female splat in the next table eyed my salad with much curiosity. I relished each and every bite of Laguna cheese (much to her dismay)… the crisp and fresh green leaves came alive with the sweet and sour flavors of the thick and smooth mango dressing which was as sexy as a Carlos Santana ballad… I wanted more…

With that, I officially christened Uva my new best friend.


POST SCRIPT

My first encounter with Uva was over two years ago. Up to this day, it never fails to amaze my senses. I have yet to taste a dish that I do not like. The dishes I have mentioned are my favorites so far. Thus, I recommend you try them. Many have made desperate attempts at fusion cooking… some with a lot of pretense… Though there have been a few noble attempts, nobody does it as effortlessly as Chef Aracama. His food speaks with a lot of passion… for that, I lift my hat to him. Cheers!

The Forbidden Pleasures of Sin...

Numb and restless, I can feel a sense of hallow creeping through my soul. It travels slowly pinching at the core of my being. I lay in my bed like a lifeless spirit.

The smell of chocolate awakens me… forbidden by the guilty cries of vanity playing at the ebb of my innermost thoughts. One piece is all I ask… I plead as my fingers reach for the innocent pink box. I drown myself in the flavors…

The rich smooth taste of liquor travels down my tongue as the bittersweet layer crumbles… The smell of oranges escape and it dances in harmony with the powerful scent of chocolate… It can be so evil. It taunts you… You taste and experience sweet pleasure as the power of euphoria overcomes your feelings of guilt. For a brief moment, you feel alive again… until the lingering scent starts to disappear slowly.

I have tasted Fauchon… I will never be the same again…


POST SCRIPT

For those who are as guiltless as I am, a box of Fauchon is available at the Rustan's Supermarket. Your sense of smell will take you there without the aid of a map.

Japanese Love Affair

I have eaten in countless Japanese restaurants; and there are only three of them that I like so far namely: Sugi, SenyRyu, and Kikufuji… One April Saturday, I decided to try Kai. Before I even got to see the menu, I felt that I was starting to fall in love with the place. Kai has this general feeling of making you want to relax and enjoy the wonders of gastronomy. Apart from its interiors, its unique table setting (down to the chopstick rest), is every bit as unique. I could only hope that the food would be as interesting…

Now, I am going to take a little bit of a detour…

They say that life is full of surprises. Like life, I always believed that exploring food is like an adventure. In this world, we have people who think like shapes…. We have the squares---the conventional type, or people who would never be caught dead trying something new or different on the menu---people who are akin to the phrase "the usual". Closely related to the squares, we have the circles. These are the ones who traditionally eat in the same place as if there was no other restaurant in existence. And we have the splats (if it is indeed considered a shape). Splats as we know are forms created by liquid. If you notice, not all splats are the same. Thus, I have decided to baptize the breed of epicurious, adventure-seeking, food "passionatas", The Splats. As passionate as I am about food and cooking, I have always had this habit of trying to order everything that sounds good on the menu. One of the many symptoms of a Splat is that Splats love to imagine... only to be disappointed sometimes. As much as I love Sugi, SenyRyu, Tsukiji, and Kikufuji, everything on their menu looks like a brood of siblings and cousins to me.

Once I was comfortably seated, the friendly waitress handed me the menu. Although I saw the occasional cousin here and there, it was a delight to see several "queers". In the fashion world, queers are the trend-setters----very unlike the boring squares and circles. Four dishes that caught my sight (and my forever grumbling stomach that was beginning to sound like a quartet playing a symphony as my eyes feasted on the words)---Dynamite (Wasabi Oysters with a peculiar sauce I cannot recall), Age Dashi Nasu (Tofu and eggplant with Foie Gras), Beef Ishiyaki, and the desserts... I just couldn't seem to make up my mind. Decisions decisions... The drinks are just as interesting as the food. Worth trying is their lychee concoction and green apple and lime shake.

In a restaurant, the servers are just as important as the food and the ambience. As a whole, I would give the staff gold medals for being very friendly and attentive. The ambience deserves five stars. And the food? I have not even begun to describe it yet but my cynical palate was already delighting in the flavors. I was never an oyster eater; but the moment I placed a "Dynamite" in my mouth, my stomach (which used to have a limited seating capacity I must say) was battling with my sense of vision already. Whether there is any truth to oysters being aphrodisiacs, this dish is an aphrodisiac in itself---it makes you fall in love with the wonders of the culinary world. Although I did not taste the wasabi in it, the sauce was simply amazing. This dish is as explosive as the name itself. For this dish, I give a rating of four spoons. Then came my Age Dashi Nasu… I have always loved the Age Dashi Tofu in Sugi and SenRyu; but when I tasted Kai’s Age Dashi Nasu with Foie Gras, I discovered a new love affair. What could be better than my favorite dish (Foie Gras) combined with one of my favorite Japanese starters (Age Dashi Tofu)----a marriage of flavors that is as perfect as two persons who have found the perfect love. I give this dish five spoons. As soon as I finished the last Nasu, the server came with my Beef Ishiyaki. Atop a small flaming pot was a heavy round black stone on which I was to cook paper thin slices of Japanese Kobe Beef… yes, by myself. Oh, don’t you just love that? I was delighted! With the beef come three dipping sauces to choose from. Choices choices choices… I loved all three equally. Because of the experience and the quality of the meat, I give this dish four and a half spoons. Do I even have room for dessert? Oh yes… the moment I laid my eyes on them, my mouth started to water. Beneath four little scoops of ice-cream, were sweet bananas infused with the heavenly flavors of chocolate and caramel, rolled maki-style, with a crisp outer coating. An artwork in itself… this dish definitely deserves five spoons. My fellow splats, I highly recommend these four dishes.

I can almost taste and smell them as I write…

I have found a new love…

Japanese cuisine can just be as amorous as a match made in heaven after all…

Arigato Kai for a wonderful experience, and to my friends, Bon appetit! I am off to seek another adventure. Till next time…

POST SCRIPT…
More to come from The Adventures of an Epicurious Splat by Monica Figueroa