Tucked inside San Juan’s Little Baguio, is a charming garden resto named Maimee’s Garden Café.

You can opt to dine in the air-conditioned area or the garden… Hubby and I chose to have dinner at the gazebo.

We ordered a bottle of wine and gambas for starters.  For our entrees we got the Boneless Barbeque (USDA) Short Ribs, Chicken Cordon Blue and Callos.

Gambas al Ajillo ( Php 320) - shrimps sauteed in olive oil, garlic, bell peppers, and dried chili flakes

Chicken Cordon Bleu (php 260) - Rolled chicken fillet stuffed with ham, cheese & herbs; served with mushroom gravy.

This was just so-so for me, as I found the chicken to be quite dry.

Boneless Barbeque Short Ribs (USDA) Php 390 - Grilled boneless beef short ribs basted in special marinade sauce.

This tasted really good, although some parts can be tough because of the ligaments.  The meat was very flavorful and the sauce really complemented it.  The yellow/java rice completes the dish.

This was my favorite!  Generous servings of tender tripe, sausages and garbanzos simmered in this deep flavorful sauce.  Yummy!

Fro dessert, we had Chocolate Cake drizzled with caramel and cherry syrup (php 120).-

Overall, it was a nice dining experience… Would definitely go back to try their other dishes.  

This would be a nice date place… and also a nice place for Mother’s date lunch or dinner.

Good news for sushi and sashimi lovers!  You can now buy sushi by the piece!

Sushi & Sashimi stall inside the supermarket

price per piece

I recently stumbled upon this sushi and sashimi stall at Shopwise Libis.

sushi tray

You can choose from the wide array of fresh products from their chiller or have them make for you.    I chose salmon and tuna sashimi and I had them make special unagi sushi for me… yum!

ebi sushi

Salmon Sashimi

And they already come in attractive serving plates / containers

Party Trays are also available

Still thinking of what to serve for Christmas Dinner or what to bring for a potluck dinner?  Here’s a list of some places where you can order special and yummy dishes and desserts.   I also included my favorite food discoveries from the recently concluded Ultimate Taste Test. 

Pepitas (stuffed) Lechon - last years Ultimate Taste Test winner

Pepita’s Lechon de Leche -with different kinds of stuffing

Filipino – sisig rice or binagoongan rice

French – truffle mushroom rice

Chinese – chestnut & mushroom, machang

German – potatoes, herbs and roasted garlic

Christmas – rice, chestnuts & cashew

Hawaiian – w/ mango & pineapple

Contact: Dedet Santos - 4254605 / 0917-8660662

Sabroso Lechon

What makes Sabroso Lechon so fragrant and flavorful

Lechon by Sabroso – very flavorful!

Contact: 515 8253 / 515 8259 / 357 0659 / 0922 8416220  

5-hr roasted crispy Japanese Lechon  by The Specialty Kitchen

Contact: 09178911013; 2113993

Home Cooked Pates by Carol Jorge

Pate in Snowman jar - perfect christmas gifts. Even comes with a pate spreader.

Carol’s Home Cooked Pates – So rich & creamy…Yummy!

Contact: 0917-8955306 / 6723432

Smoked Salmon & Caviar

Bizu’s Smoked Salmon & Caviar - Comes with Melba Toast
(Size 5″ Diameter) 1,800

Contact: 812-6451 / 812-6027 / 893-4645

Deliciosos Caviar Pie

Delicioso’s Caviar Pie

Contact: 9100301 / 6873698 / 0917-8983619 /0926-4735264

Contis Baked Salmon

Baked Salmon by Conti’s –

Php995 – 1,495

Log on to their site: http://www.contis.ph/store-locator.asp

Pork Crown Roast

Bizu’s Pork Crown Roast - comes with a hearty stuffing of apples, chestnuts, and sausages.
14 piece ribs.  Good for approx. 15-20 persons.  5,800

Contact: 812-6451 / 812-6027 / 893-4645

Roast Turkey –with your choice of sides from The Commissary of  Margarita Fores

Each turkey weighs a minimum of 5.5 – 6 kilos and serves 20-25 persons.

Contact: Anna Lopez at 729-0030 or (0917) 513-8945 (lead time: 2 days)

Shrimp & Uni Pasta -Dulcelin

Delicate and luscious uni with shrimp on spaghettini noodles.  A must for Uni lovers.

Contact: 374-2165 / 3742167
36 Times St. West Triangle,Quezon City

One of my Favorites at the Ultimate Taste Test - Shrimp & Uni Pasta

Paella Negra

Paella Negra by Marge Sy

Soft, flavorful rice mixed with the freshest seafood and meat, topped with swirls of creamy lemon sauce.

Contact: 0918 945-8845

Risotto di Mare

Amici’s Risotto di Mare

Amici’s Risotto di Mare is served in their special party tray and loaded with fresh seafood. Amici can deliver your order straight to your doorstep, so this is a great, hassle-free way to prepare for Christmas dinner.

Contact: 747-1111 (lead time 24 hours)

Crab Sotanghon

Crab Sotanghon by King Crab

Serving crabs makes the meal more fun since everyone has to use their hands. In this dish, the fresh crabs are cooked in a pot with spices and sotanghon.

Contact:  7238820 /  7238821 /  723-8823

Best Birthday Misua Ive ever had, so flavorful and not greasy - discovered this at the Ultimate Taste Test.

Chinese Birthday Misua by Green Pigs Kitchen

Contact: 0917-8425659; 2160262; 2160267

Salt and pepper spareribs

Salt & Pepper Spareribs

P1,800 per tray food for 20 persons

Contact: Eleanor Ty of Kitchen Hobbies Cooking Center

7765373 /09088687473 / 09209204822

Chef Mitchie Sison’s Lasagna

P1,500 per order

Contact: Chef Mitchie Sison – 5198905 / 09178206435

Four cheese lasagna

Four Cheese Lasagna by Qitchen 

2,200

Contact: 721-5360 / 0917-8312238 / 0922-8380308

Chicken Galantina

P900/1.25 k chicken. It comes with a gravy or bechamel sauce.
Contact: Fely Evangelista of Mary’s Kitchen – 7114475 / 09053422227

Callos

P640 for 6-8 servings; P940 for 10-12 servings
Contact: Ditas Dizon of Geraldo’s – 09178465399 or email gersison2003@yahoo.com

Dulcelin Gourmet’s American Wagyu Tri-tip Tender and bursting with beef flavor - Served with Japanese Steak sauce or gravy.

P2,200.00.

Contact: 374-2165 / 3742167
36 Times St. West Triangle,Quezon City

Dulcelins Wagyu tri-tip

Dulcelin’s Hickory Smoked Pork Belly - Smoky Pork Belly with zesty Barbecue Sauce

P1,600.00

Contact: 374-2165 / 3742167

Cote de Boeuf USDA Rib Eye Roast Beef

USDA Rib Eye Roast Beef – Bizu 

Comes with an array of grilled vegetables and a tasty mushroom gravy.

Good for approx. 12-15 persons

Contact: 812-6451 / 812-6027 / 893-4645

Bagwang

Manila Q’s Bagwang  –  A combination of three pork favorites (kawali, bagnet and chicharon)

Contact: Cha Morados – 0917 835-8361. Email: cha@joaxingredients.com

Sirloin Steak and Saikoro - another UTT discovery

Sirloin Steak and Saikoro  from Mediado

Contact: 0915-6347272

assorted mini quiches from simply pie

Mini Quiches and Baby Pies from Simply Pie

I love their quiche lorraine, shrimp & garlic quiche and the quiche w/ spinach, feta and sundried tomatoes

Contact: 3412238 / 09228822194

www.facebook.com/simplypie

Foie Gras - Farah Ylagan – 722-4234, 0918-9264671

Lamb Lechon – Robert 0906-8404323

Fresh Seafood -  Mida Food Distibutors Inc.

They have Seabass,Halibut, Gindara, and Salmon.  Also Scallops, Crabs, shells, octopus, squid etc.  They now deliver, seafood products are packed in styro boxes.

Contact: 5240006 / 0917-8902327
Email: sales@midafood.com

La Comida – reasonably priced caterer, puto bumbong and bibingka

Contact: 4260471

Amber’s Pichi-pichi, pancit malabon, spaghetti, pork barbeque, fried chicken

Contact: http://www.amber.com.ph/

Flavored Taho by the bucket – 0917 – 814120o

Dimpys Frozen Brazo

Dimpy’s frozen Brazo – 843-8086

Karens frozen brazo trio

Trio of Frozen Brazos from Karen’s Kitchen - Manila Vanilla (Original), Green Tea & Strawberry

Contact: 898-2280 * Telefax (632)898-2880

red velvet

Karen’s Kitchen Red Velvet Cake P650

Contact: 898-2280 * Telefax (632)898-2880

Pistachio Sans Rival – Delize by Jill Sanduque

33 Sunrise Drive, Cubao, Quezon City
721-7022 (ask for Lea, Mimi, or Vangie)

Conti’s Mango Bravo  - http://www.contis.ph/store-locator.asp

Caramel Cake  by Costa Brava

12 Polaris St.
Bel-Air Village 3, Makati
896-6872 / 896-1267

Mango Torte

Dulcelin’s Mango Torte 

Contact: 374-2165 / 3742167

Jack Daniels and Absolut vodka Brownies (UTT discovery)

Jack Daniel’s and Absolut vodka Brownies – Blackinese Brownies

Contact: 09228352482 http://facebook.com/blackinesebrownies

Cupcake de Mercedes (UTT discovery)

Cupcake de Mercedes - Joanie’s Cupcakes

Contact: 09175272671/ 2160289

Custard Cake

Custard Cake - Joan and Jane Cake Bites

Contact: 4486454/ 0922-8245579 (Cathleen) 5422168 / 0922-8246822 (Michelle)

Local delicacy Inutak

Inutak - M Siblings

Contact: 09199917989

I have been a fan of Chef Ariel Manuel of Lolo Dad’s, so when I heard that he opened an Asian resto, I jumped at the chance to try it out.

Phat Wong is located on the the ground floor of  LRI Business Plaza in N. Garcia St. (formerlyReposo St.) Makati.

My hubby,  mom-in-law, and I went early on a Monday night.  We started out with an appetizer of Blue Crab with Crab Fat on Lemongrass Dumpling  served with a yummy roasted garlic aioli dip.  I loved it.  It was soooo delicious, and savory.  We also tried the Deep-Fried Adobo and Menudo Pao, soft semi-sweet buns stuffed with either adobo or menudo.  My hubby liked the adobo better, but I preferred the menudo

Blue Crab with Crab Fat on Lemongrass Dumpling

Deep-Fried Adobo and Menudo Pao

Shrimps, Pomelo and Young Coconut

We also ordered the Shrimps, Pomelo and Young Coconut.  What an innovative presentation!   It has generous servings of succulent prawns, pomelo and lettuce inside.  It was refreshing!  The freshness of the young coconut meat was perfectly complemented by subtle hints of Kaffir Lime and coconut milk.   This was my mom-in-law’s favorite.  This dish is sheer ingenuity and loaded with fantastic flavors!

For our main entrees, we had Bistek U.S. Rib-Eye, Hainanese Fish and Sesame Battered Deep-Fried Prawns. 

Bistek U.S. Rib-Eye

Hainanese Fish

Sesame Battered Deep-Fried Prawns

Now, Bistek is a typical Filipino favorite but Phat Wong ‘s version is tender U.S. rib eye topped with lots of caramelized onions.  My hubby really loved it and couldn’t get enough of it.  The Fried prawns were also very tasty but I personally would have preferred it to be more garlicky.

My favorite is the Hainanese Fish.  I have tried so many versions of Hainanese Chicken both here and abroad, but this is the first time I tried hainanese fish and I must say, I made the right decision.  The dish was served with plain soup and hainanese rice.  I was pleasantly surprised by the soup.  I expected it to be the usual bland variety, but surprise, surprise!  The broth was so flavorful and had a deep earthy flavor to it.  And the hainanese rice was not greasy at all!  The fish itself was so fresh and served with 3 kinds of sauces.  First is the ginger sauce, which had macadamia nuts in it.  The sauce was wonderful and did not taste nutty.  Instead, the nuts gave it just a hint of sweetness.  Next is the kecap manis, a reduction of palm sugar, star anise and soy – a delightful blend indeed! .  Lastly, they served the super spicy chili sauce.  Together, the elements of this dish is a great symphony of flavors!  Gosh, I don’t mind eating this everyday.

Hainanese Fish (with soup rice & sauces)

Of course, we can’t let the evening end without dessert so we ordered the Baked Meringue.  It came on top of fresh mangoes & bananas, bathed in fresh Pandan cream.  It is light, fragrant and just the perfect dessert to cap our dinner.  At this point, my pant buttons were already threatening to pop out.  Yet we just couldn’t resist trying the dessert Chef Margie sent over.  It was Asian Pannacotta with Mangoes and Thai Basil syrup. The Thai basil cream and syrup provided a perfect contrast to the tartness of the mango panacotta.  This is truly a refreshing and satisfying dessert.  I learned that this comes with their daily Bento special (see menu below).  And for those looking for a great coffee experience, they serve great Vietnamese Iced Coffee w/ Milk at only 85 pesos!

Baked Meringue

Asian Pannacotta with Mangoes and Thai Basil syrup

Overall, it was a great dining experience.  I would definitely go back soon!  And for those entertaining balikbayan friends, tourists or expats, Phat Wong is definitely a very good alternative to the usual Filipino or Chinese restaurant.  The proof is in definitely in the eating!!!

Phat Wong Menu

Bento Specials

Tucked in the corner of  Quirino Ave. and Leon Guinto St. in Malate is an ancestral home that is now Lolo Dad’s – an award winning resto and a food lover’s paradise.

Lolo Dad’s  is a great date place too.  It’s cozy and romatic (perfect for long conversations and whispering intimate endearments), serves exquisite food and is also a historical place.  The house has been there since 1941.  The wooden walls still have bullet holes; the floor at the restaurant’s entrance is hollow because beneath it is the family’s air raid shelter – remnants of Manila’s scars from World War II.

One of the things I like about Lolo Dad’s is the open kitchen.  You can see the chefs at work.  You may even opt to reserve the table in front of the glass window so you can see everything up close.

That night, we decided to try their “Tasting Menu” or degustación, which was prepared by multi-awarded Chef Ariel Manuel.

We were given a basket of bread.  But we didn’t try it, as we were saving our appetite.  We instead sipped our wines and excitedly waited for our gastronomical feast.

Arrow Squid & Octopus carpaccio with Sauteed Angulas, Wasabi Aioli, Micro Arugula

We started out with  Arrow Squid & Octopus carpaccio with Sauteed Angulas, Wasabi Aioli, Micro Arugula, paired with White wine.

The sweetness of the (lightly grilled) watermelon and the light spiciness of the wasabi aioli was perfect with the octopus carpaccio.  And the arrow squid was perfectly cooked…   This appetizer was great and whet our appetite for the next dish.

Unsalted Butter poached Langoustine, Foie Gras and Sweet Corn Rice paper Ravioli with Oyster foam

2nd course:  Unsalted Butter poached Langoustine, Foie Gras and Sweet Corn Rice paper Ravioli with Oyster foam

My two favorites on a single plate… I was in foodie heaven.

The succulent langoustine poached in butter was perfect.  The delicate cloud of oyster foam greatly enhanced the velvety foie gras.  It’s  a sensual party of flavors in my mouth.

Mmmmm…..  writing this, I can almost taste it again.:)

This is my fave course, and I wouldn’t mind braving the traffic and driving all the way to Malate, just to be able to partake of this dish again.

Sorbet

Then we were served Sorbet to cleanse our palate.  I loved the presentation with smoke coming out of the little clay teacup

Wagyu Beef Chuck Flap and Lamb cutlet with Pastry Crust Cepes Mushroom & Hoisin jus and Sous vide of Carrots

Then we were ready for the next course: Wagyu Beef Chuck Flap and Lamb cutlet with Pastry Crust, Cepes Mushroom & Hoisin jus’ and Sous vide of Carrots, which we had with red wine.

The plating was genius.    I was so excited to cut into the pear shaped pastry crust.  It’s like opening a christmas present, and a good surprise it was!  It’s like Lamb Wellington (instead of beef).   The lamb was beautifully cooked, moist and juicy with an herbed goat cheese filling inside.  The wagyu beef was good too, but actually the lamb itself  was already perfect for me.  I’ve never tried lamb cooked in that way and it was really great, satisfying and not to mention filling!  Also, I was expecting the Hoisin jus’ to be too sweet yet it works really well with the meat.   Chef Ariel’s excellent skills and unique creativity are very apparent in this dish.  And for meat lovers, this dish is a blockbuster!

Dessert: Dark Chocolate flan with Fresh Berries & White Chocolate Hot Praline, Almond Nut Tartlet with Mustard and Kaffir Lime Ice cream

Dark Chocolate flan with Fresh Berries & White Chocolate Hot Praline, Almond Nut Tartlet with Mustard and Kaffir Lime Ice cream

Again, beautiful presentation.  The sweetness of the dark chocolate flan was perfectly complimented by the tartness of the berries.  I really like this with red wine as the chocolate taste is greatly enhanced.  The almond nut tartlet is perfect when dipped into the lava of white chocolate (from the praline) and some of the cherry syrup (at the bottom).  As for the kaffir lime ice cream,  I think it will take some getting used to on my part, as I am not a big fan of  Kaffir,  but hubby loved it.

It was a great birthday dinner.  The “Tasting Menu” is a culinary masterpiece that tickles the palate and enchants the senses.

And guys, if u want to impress your dates, this is THE place.  With the great ambiance, impeccable service and unforgettable food, u won’t go wrong with Lolo Dad’s Cafe.

So daddies, bring mommy here for her birthday or your anniversary  and  I swear whatever shortcomings you have will be forgiven (maybe, at least for the night)

Tasting Menu

Lolo Dad’s Cafe
899 Pres. Qurino Ave. cor. Leon Guinto St., Malate Manila

Phone Number : (63 2) 522-2941, 524-2295, 526-7151
Cellphone Number : +639228125971

Operating Hours :

Monday : Open from 6:30pm to 10:30pm
Tuesday to Saturday : Open from 11:00am to 2:00pm for lunch
and 6:30pm to 10:30pm for dinner

map

We decided to stay in Manila this past Holy Week.

Maundy Thursday – Visita Iglesia

Christ the King

Monastery of St. Claire

Holy Family Church

at Sta. Maria Della Strada Parish, stations were outside

Our Lady of Pentecost

Mt. Carmel

Sacred Heart

Since it was Holy Week, I only served non-meat and seafood dishes.

Inihaw na Boneless Bangus

Adobong Pusit

Palabok

Spicy Fish Head (ordered from Top Spice restaurant)

Steamed Crabs

Halabos na Hipon

Ginataan with bilo-bilo, langka, kamote, saba and sago

Aligue Pasta

This was also family bonding time for us, we played various board games (like Hollywood Movie Trivia and Boggle) and even had our household staff join us for other games such as Pinoy Henyo and “Pinoy” charades.

Easter  Sunday – Kid’s are rejoicing coz meat is back in the menu.:)   Served them brunch.  Then in the afternoon, we had mass and dinner at Eastwood.

Easter Brunch - pancakes, hotdogs, spam, eggs and english sausages

CHICKEN MARSALA with STEAMED LEMON SMASHED POTATOES

Chicken Marsala with Steamed Lemon Smashed Potatoes

Zest of half a lemon

6 cloves garlic, finely chopped

2 teaspoons dried oregano

1 cup all purpose flour

4 skinless chicken breast halves

2 tablespoons extra-virgin olive oil

2 tablespoons sliced onion

2 tablespoons unsalted butter

2 tablespoons olive oil

1 cup button mushrooms, trimmed and thinly sliced

½ cup shitake mushrooms, soaked in hot water

½ cup Portobello mushrooms, trimmed and thinly sliced

¼ teaspoon salt

1/8 teaspoon black pepper

½ cup plus 2 tablespoons dry Italian white wine

2/3 cup heavy cream

1 teaspoon lemon juice

Parmesan cheese

1.  Marinate chicken breast in salt, pepper, garlic, lemon zest and oregano for at least 15 minutes.

2.  Dredge chicken in flour, 1 piece at a time, shaking off excess.

3.  Heat 1 tablespoon each of oil and butter in a 10 inch heavy skillet over moderately high heat until foam subsides, then saute  chicken, turning over once, until golden and just cooked through, about 4 minutes total.

4. Transfer cooked chicken in a large heatproof platter.

5. Cook onion in 3 tablespoons butter in an 8 to 10 inch heavy skillet over moderate heat, stirring until onions begin to turn golden, about 1 minute.  Add mushrooms, salet and pepper and cook, stirring occasionally, until liquid is evaporated and mushrooms start to brown.

6.  add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds.  Add mushroom broth, cream and mushrooms, then simmer, stirring occasionally, until sauce is thickened, 6-8 minutes.  Serve chicken with sauce

Steamed Lemon Smashed Potatoes

4 pcs potatoes

zest of 1 lemon

salt and pepper

1/2 cup milk

2 tablespoons butter

1.  Heat milk, butter, salt and pepper in a 3-quart heavy saucepan over moderate heat until butter is melted.

2.  Steam potatoes with lemon zest until cooked through. (U can also steam some veggies like asparagus and carrots to go with your dish)

3.  Transfer to a bowl and mash lightly and add warm milk.

4.  Mash until everything is combined.

Last Friday, we were invited to attend the media launch for Mitchie’s Chef Classics, a new line of quality cookware made from high quality 18/10 stainless steel body from Sunnex (one of my fave cookware brands).

Mitchie's Chef Classics - media launch

To give you a background, Chef Mitchie Sison was one of the co-host of the cooking show Ka-Toque at QTV 5 and is known to whip up comfort food with a twist.  She comes from a family who loves to cook and eat.  In fact, her parents created the original tapsilog concept and started their own restaurant which grew into five branches all over the metro.  Armed with a degree in B.S. Hotel, Restaurant and Institution Management at De La Salle – College of Saint Benilde, Chef Mitchie was sent by the school to audition for the cooking show and the rest, as they say, is history.  While doing the cooking show, she was also doing culinary consultancies for Dolce Latte Café & Gourmet Bakeshop and Chewy Junior Express.  She has also been operating her own commissary, Signatures by Miel Commisary, but her biggest dream is to open her own cookie shop and a bistro that serves healthy food.  Chef Mitchie has also appeared in various cooking shows and food magazines.  Hong Kong cookware brand Sunnex also saw her potential and tapped her to become a chief endorser for Sunnex Philippines.  She was also involved in developing this new line and as a chef, her inputs were very valuable.

Pretty, charming & talented - Chef Mitchie

The Mitchie’s Chef Classics collection is comprised of a grill pan, wok, sauté pan (with another layer for steaming), sauce pans, pots and skillets.  It also includes a peppermill and an oil spray & dispenser, which is most useful for spraying your grill pan or spritzing your salad greens with dressing.  Which is great for healthy cooking and for dieters too.

I won one of these peppermill in the raffle - woot woot

I am so lusting for this oil pourer & spritzer set

And if you’re a cooking momma like me, it is important to have the right kitchen equipment & utensils, it not only saves time and effort but is also a vital component on the dish you are cooking.    This new collection features a high impact bonded capsulated bottom.  And what’s more important is that there is no risk of  toxic elements.  What’s more, the pieces in the Mitchie’s Chef Classics have tempered glass lids with vents.  But my favorite feature is the use of silicon in its lid knobs and handle.  It is non-stick, stain-resistant, hard-wearing and can tolerate even extreme temperatures.  The silicon grip is oven safe and does not react with food nor does it produce hazardous fumes.  Imagine being able to sear meat on the stove top and immediately transferring the whole pan into the oven, without transferring the food to another baking dish!  What a great time saver!  And no more burnt and melted pot handles!

During the launch, Chef Mitchie cooked some food for us.  For the entrée, she made Chicken Marsala with steamed Lemon Squashed potatoes.  She cooked the chicken using the sauté pan and then added the 2^nd layer on top of the pan to steam her veggies and potatoes.  Talk about convenience!   Plus her veggies were infused by the flavors of what’s cooking in the sauté pan!  I love it!  When I tasted the dish, it was savory but I can also taste a hint of lemon, which adds freshness to the dish and add to that the earthy flavors of the mushrooms…..Yum! It was really good!  Then for dessert she also made an Apple & Pear Tart Tartin with Walnut Steausel… sounds complicated?  No, it’s not, chef Mitchie just used her skillet to make this, no need transfer into a baking pan!  And the dessert was so scrumptious and the best part is that it’s so easy to make.  Chef Mitchie, whipped up these dishes in just a few minutes!   And if you want to try these dishes, I will be sharing the recipes with you in my next post…promise!

Chicken Marsala with Steamed Lemon Smashed Potatoes

Apple & Pear Tart Tartin with Walnut Steausel

With Mitchie’s Chef Classis Collection, you can now be a home chef.  They are not only durable, easy to use and reasonably priced, they are also great kitchen eye candy.  It is really a beautiful set!  And who can resist these great looking shiny kitchen wares?  I know I can’t.

Looove this shiny pots & pans

The Mitchie’s Chef Classics Collection by Sunnex will be available in stores by April.

My fascination with food and cooking started when I was a child.   My parents are both great cooks and I was so amazed at how they can turn ordinary vegetables, scary looking raw seafood and meat into fragrant, savory and scrumptious dishes.   Growing up, our meals at home were never boring and my parents had this rule that we have to try everything.  So at an early age, I learned to eat bone marrow, mussels, scallops, “kuhol”, liver, kidneys, intestines and even ox brains.  I learned to love food and the fact that I am not allowed in the kitchen intrigued me more.

After graduating from high school, I begged my parents to let me go to a culinary school, but surprisingly, in spite of their passion for cooking, they didn’t allow me.  First, it was too far and too expensive, at that time culinary school meant going abroad, Switzerland to be precise, to Les Roches.  The 2^nd reason was because they wanted me to take a safer more conventional course.  My mom wanted me to become a doctor and my dad wanted me to become a lawyer (which my husband always says would have suited me well, coz he can never win in an argument ).  So instead, I took up Psychology and Marketing, although my passion for cooking and good food stayed with me.  But I never really got around to really experimenting in the kitchen until years later.

I started by following recipes in the cookbooks and asking my mom, then slowly coming up with my own styles and versions.  Then with the advent of the Food Network, I was exposed to more cooking techniques and a lot more fascinating dishes.  And you know what?  I tried most of them.  So while I enjoyed cooking, my family and friends enjoyed eating the foods I cooked.  Actually I can now say that I have quite a few dishes that I have mastered, these are the dishes people always request from me.  And guess what?  Now my mom is the one asking me for my recipes.

With three kids, my hubby and my business, life has been very busy and my schedule is always hectic.  But the dream to become a chef is still here… maybe in 2 years or maybe 3…. But in the meantime I will still go on cooking, experimenting and learning, because I love to cook, I love to eat and I am so thrilled when people burp or loosen their belts after feasting on the dishes I cooked.  I  AM  a Cooking Momma… I am passionate about it and I don’t need to be a chef to cook for the people I love.  And because of my ardent love for cooking and food, in my next posts, I will even share some recipes with you my dear mommy readers, I will even share my shortcuts and cheat tricks with you and I hope you and your family will love them too.