Monday, February 14, 2005

What About Pinoy Food?

1. Filipino food should be on the map!
2. Visit Cendrillion in New York if you get the chance (I haven't). Heard they serve kare-kare to unsuspecting Caucasians, but who cares about tripe and oxtail when it doesn't look like it, right? 3. There's a new Pinoy resto in Spain called Ulan. Funny thing is, the chef's Thai.
4. Spices Resto in Repulse Bay features one, just one Pinoy specialty and it's lumpiang prito! A mutant chinese dish! Whatever happened to adobo, palabok, kare-kare, pinakbet, kinilaw na isda or kambing (the best!), balut, sisig, kakanin? All are variations too, but at least they're special!
5. Someone should come up with a Pinoy cookbook with all the yucky, mushy stuff styled to look like 5-star offerings. Pinoy food is tops on taste, but lacking in appearance. And maybe the sauce could be served on the side? We tend to smother our dishes with sauce and let all the overcooked veggies swim in it.
6. There's a gourmet Flipino cooking competition back in Manila and the entries are superb! Neither oily nor saucy, very colorful, veggies and noodles cooked al dente, starches shaped into architectural masterpeices... the result a mastery of geometry, balance, flavor and aroma.


Blogger mayapapaya said...

looks like you've got your life's work cut out for you, isobel! that cookbook is yours for the writing -- there's certainly enough material to fill several cookbooks.

without a doubt pinoy food deserves a wider appreciation. i actually just served a group of non-filipinos adobo and tuyo pasta, and they all came back for seconds, thirds, fourths, and so on. so as a cuisine, it's definitely accessible.

read a NYT review of an F. Sionil Jose book some time ago that made the point that filipino culture is perfectly positioned to straddle the east-west divide, what with our colonial history, chinese influences and malay roots. why filipino lit hasn't made the same inroads that other "ethnic" lit has made was a mystery to the reviewer. you can broaden the inquiry to include our cuisine.

been to cendrillon. i like the fact that the chef's pinoy and likes to call it a filipino restaurant, but honestly, it's not filipino cooking that he serves. it's a nice upscale place and the food is yummy as hell, but it's not pinoy. there are a couple of real holes-in-the wall downtown that are the real deal: elvie's turo-turo (love that name!) and krystal's cafe. good, hearty comfort food served cafeteria-style.

cafeteria-style service isn't going to get our cuisine noticed though, or get it a wider appeal. maybe what we do need is to export what we seem to be doing well at home: old favorites jazzed up and served in a cool and trendy yet comfortable setting. so how about that restaurant, eh?

6:02 PM, February 14, 2005  
Blogger ragamuffin girl said...

Too bad about Cendrillon! I have read about the turo-turo and Krystal's. But like you mentioned, cafeteria-style service, appearance and portions are not going to get us on the map anytime soon. Have any of you eaten at Cucina ni Tita Moning near Malacanang? I heard it serves the genuine stuff... no fusion cuisine here. The setting - an old, "antique and woodwork" Filipino dining room; the food - what our lolas used to make back in the province; the service - charming yet unassuming. As always, this is based on hearsay, so if any of you have tried it, do set us straight. If it really is as good as its reputation, then it deserves a visit from any Manila-bound Thrusday group member.

5:39 PM, February 16, 2005  
Blogger shyguy said...

I think we should bring in Sentro or Via Mare (though I prefer Sentro) -- "jazzed up old favorites" in a sophisticated and cozy setting! I think people will sit up and finally notice Pinoy Cuisine!

10:20 PM, February 18, 2005  
Blogger girlautumn said...

i have been to la cocina de tita moning. it is good. some would say expensive but id say it's really worth the money that you spent. staff is really charming. food is super good. try it try it try it there!

9:27 AM, April 27, 2005  

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