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Showing posts with label chef sau del rosario. Show all posts
Showing posts with label chef sau del rosario. Show all posts
Saturday, June 10, 2017
NOVOTEL MANILA'S FILIPINO FOOD FESTIVAL: KANYAMAN

Coined as the food capital of the Philippines, Pampanga has given a lot of delicious dishes that has placed the country in the world food map. Just recently, NOVOTEL MANILA ARANETA CENTER has launched the KANYAMAN FILIPINO FOOD FESTIVAL. Headed by no other than CHEF SAU DEL ROSARIO, this delicious spread was carefully curated to showcase the different dishes Pampanga has to offer.
From June 8 to the 22nd, NOVOTEL MANILA would host a delicious buffet consisting of Kapanpangan dishes that Chef Sau has recreated. From traditional salad, to tamales, and even the famous buro, you won't go wrong with the starters. From here, guests could even make their own noodle dish. Different Filipino savory sauces were present to mix and match with traditional noodles.
With regards to the main dishes, CHEF SAU made sure to put a bit of twist. One could start big with DUCK ADOBO, LAMB SHANK KALDERETA, PORK POCHERO, and BEEF SALPICAO. Heavy as they may sound, this are classics recreated.
Seafood lovers would enjoy the RELLENONG BANGUS and the SEAFOOD PINAKBET, Both are healthy dishes that are big on taste.
Another side of the buffet even serves Filipino Pizza Flavors. From sisig to adobo, one could ask for a freshly baked slice as well.
In terms of the big guns, they have a lot of those at NOVOTEL.
A very iconic dish would be the SISIG PAELLA. Different parts of a pig is used to create a crunchy, juicy and soft mixture of fatty goodness. Here, it is in paella form as SISIG is best eaten with rice.
A dish that is one of CHEF SAU'S CAFE FLEUR best seller was also present. The KARE KARE MACADAMIA. Instead of using the traditional peanuts for the sauce, here, macadamia is prepped giving the kare-kare a more robust flavor.
To make things more interesting, CHEF SAU prepared 3 kinds of ROASTED PORK BELLY. One is stuffed with BRINGHE, another with mangoes, and lastly chocolate and cheese. Crispy skin and tender meat is the perfect way to describe this dish.
As for the carving station, they prepared the PRIME RIB BISTEK. A Filipino take on the prime rib, this has a saltier base that is quite similar with BISTEK. 
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The KANYAMAN FILIPINO FOOD FESTIVAL of NOVOTEL MANILA ARANETA CENTER would run from June 8 to the 22nd. Aside from these dishes, they also have a grilling station, indian station, sushi, and a long dessert spread. The Buffet is pegged at Php 1,200 for the weekday lunch and Php 1,600 for dinners and weekends.


 RELATED LINKS:
ICE N CREAM at NOVOTEL MANILA


NOVOTEL MANILA ARANETA CENTER HOTEL
(02) 990 7888
General Aguinaldo Avenue, Araneta Center
0810 Quezon City, Philippines


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Monday, June 6, 2016
CAFE FLEUR by Chef Sau in Pampanga


The first time I met Chef Sau in person was when he curated the buffet at Solaire. He was simple, funny and unassuming. The dishes he dished out were pretty good. So I was pretty excited when I learned that CAFE FLEUR would be part of our Pampanga Food Trip.
 Wanting to level up the Kapangpangan cuisine, Chef Sau del Rosario sought out to make a dent in the food industry by creating CAFE FLEUR. A renovated ancestral home, the building where CAFE FLEUR is located is something that goes well with its surrounding. It seems like any old house but with all the modern luxuries in it. The first floor has a couple of rooms that gives different personalities. One is very cafe like while the other seems to be an Asian marketplace.

The second floor houses a couple of rooms that would be great for small gatherings. Very artsy and works well with the overall theme of the restaurant.

Once settled down, a curated menu with selection of delicious dishes were served.
Tamales Pampanguena was the start. This has got to be one of the best Tamales I have tasted. The texture wasn't slimey nor was it hard. It was somewhere in the middle. Not really gelatinous but each bite reminded me of my childhood. The TINAPA TRUFFLE MOUSSE though was just astounding. The tinapa or smoked fish worked well with the truffle. Getting their homemade bread and dipping it in the mousse was just delightful. Smokey and truffle, it works.

The PAKO SAVAGE is your basic salad. This fern is actually abundant in Pampanga. Mixed with a slight sweet vinaigrette, it's pretty healthy and good.

Pampanga has been known for the SISIG. Sisig is your basic sum of all pork cuts placed in one delicious dish. Mixed and usually served on a sizzling plate, it has been said that Sisig is originally from PAMPANGA so my expectations were pretty high. Glad that they delivered. The addition of the poached egg made the dish whole.

The SISIG ala Chef Eric is something that was served and demonstrated during the world street food congress held recently here in Manila. I'm glad that I was able to experience it.

The CRISPY OKOY and SHRIMPS was done masterfully. The addition of the papaya as an agent to bring them all ingredients together made it a joy to eat. There was a slight sweet streak in this crunchy dish.

For the pasta course, the CITRUS ALIGUE PASTA was served. To appreciate this fully, you need to eat it as soon as possible. The sauce is tasty and deadly because of the aligue or crab fat. It could also dry up pretty quick too so it's best to mix it all up once you get it.

Fish lovers would also enjoy the RELLENONG BANGUS. It is creamy and the bangus or milkfish is a little smokey and goes well with the decadent sauce.

The ULANG GUAVA SINIGANG is a stroke of genius. The guava was used as a souring agent to this sinigang. The soup, served separately, is delicious and is perfect with the meal. Partnered with rice, you would definitely ask for seconds.

The LAMB SHANK CALDERETA has a very distinct taste. The lamb meat was tender. The tomato sauce alongside the other vegetables, works well.
The highlight of the meal though would be the PORK BELLY with truffled macadamia kare-kare. The pork belly was crispy while the kare-kare sauce was made with macadamia nuts. Usually, roasted peanuts are used to make the sauce. In this instance, the sauce had a sweet kick to it because of the macadamia.
It was an excellent meal. All the necessary elements of a great experience were there.
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From the start to the finish, the experience was amazing. CAFE FLEUR is a welcome addition to the PAMPANGA Food Scene. The service was impeccable and the knowledge of the staff about each dish was spot on. None of that usual generic answer. Rather, they would and could explain each dish pretty well.

RELATED LINKS:
 House of Chops: The perfect stopover in Pampanga
10 Dishes to try at the World Street Food Congress

Solaire's Fresh: Chef Sau's Filipino Food Festival

CAFE FLEUR
L-463B Miranda St. Brgy Sto. Rosario
Angeles City, Pampanga
0995 313 8413
Across Imerex Plaza Hotel


Disclaimer: was invited to this restaurant. wrote this based on my experience.
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Friday, June 19, 2015
SOLAIRE'S FRESH: Chef Sau's Filipino Food Festival

 Lobster, Sisig, Foie Gras, Ox Tongue, and a lot more. 

These dishes. Enough said! CHEF SAU's partnership with SOLAIRE'S FRESH makes this June an epic month for foodies that enjoy a good twist on Filipino Dishes.

  Fresh is the buffet dining concept of Solaire. The place is huge and could easily entertain 400-500 pax on a steady night. Comfy couches and cool interiors welcome the foodies to FRESH.

Chef Sau, experienced and creative in the culinary arts, has partnered with Solaire's Fresh to produce a great line up of dishes to promote Filipino Independence. Since the month of June is upon us, Solaire made sure to incorporate the theme into their buffet. From June 15 to July 15, you could try out their offerings.

There are certain things that you would want to know about a buffet. One of them is how to attack it... Remember always go for the big ticket items first. They make the price you pay worth it. 

Speaking off...

 Right off the bat, a huge piece of meat greeted everyone. This is the LECHONG BAKA or Roast Beef. Juices upon juices dripped out of its fine meat. The taste is incredible and the meat is tender. Rarely do you see this dish served in a buffet.

 Not to be outdone, right beside it are three kinds of LECHON or Roast Pig. They are interpretations of versions from Luzon, Visayas and Mindanao.
 Crunchy pig skin is the most favorite part. The Luzon version has a neutral taste.
 
 In contrast, the Visayas version is a little salty and has a little surprise fruit in the middle. The Mindanao kind is different because it has tablea cooked in it. Definitely not to be missed.

Aside from the heavy weights, they also featured version of LONGANISA or local sausages. Plus ARROZ VALENCIANA or a sticky rice version of Paella.

 They also offered a few seafood that are ready to cook to your liking or pre-cooked for your pleasure.

Like this buttered SLIPPER LOBSTER.

 Or different fishes like Lapu-Lapu or Blue Marlin.

 Squid or home made fish balls.

 You could also go for something a little hot like this WAGYU BEEF BULALO.

Chef Sau also prepared more dishes to choose from. 

Like this sinful FOIE GRAS SISIG.

 And a personal favorite of mine, the US BEEF OX TONGUE with Mushrooms and Corn.
 Perfectly cooked lengua or tongue. The meat is tender and delicious. Adding the shrooms and the corn made it a joy to eat. Definitely not to be missed.

A creative innovation by the Chef is this LAMB LOIN CALDERETA with PINAKBET RATATOUILLE.

In case you wanted more seafood, they have the LOBSTER ALAVAR ZAMBOANGUENA. This is the Muslim way of preparing coconut crabs or curacha. You could definitely taste the coconut milk used in this dish.

 Another sinful dish is the GAMBAS with ALIGUE. Aligue for your information is crab fat. Deadly but a joy to eat. Do have this and mix it with plain rice. Delish!

 And it doesn't stop there. They also figured to make some freshly baked bread from our childhoods. Like this PAN DE REGLA. Regla because of the red coloring on the end. Among others, they have an assortment of these traditional Filipino Breads.

 For a Filipino Dessert, they have a BARQUILLOS station. This is basically your wafer station. Made fresh. A little salty to combat the sweet background. It was difficult for me to stop getting one every time I would pass by.

 Another local dish is the PAKTO or native crepe. This is like a soft and thin pancake roll with coconut shavings inside. It was simple and insanely good. If only I could bring some home.

and the healthy people can just go on over and indulge on these yummy sugar free dessert.
 A home made yogurt, cheese cake and a dark chocolate cake.

CHEF SAU is definitely one of the best Filipino Chef around. Championing the Filipino Food here and abroad, you really can't fault the guy. Definitely a joy to eat his creations.


 SOLAIRE'S FRESH Buffet dining concept is definitely a great choice to experience excellent Filipino food in a buffet setting. The place is amazing and up to date. The staff was incredible attentive and gave the best they could to assist us. The food was great. Innovative and up to par with the different restaurants in the area. Of course the price maybe a little steep but it is well within the range of buffets in hotels. 

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If these dishes aren't enough to pull you to try SOLAIRE'S FRESH, let me just remind you that they have a Chinese section with all the ducks and dumplings you would want. Plus, they also offer pasta and pizza. Not to mention the make your own noodle station and the Japanese section with the freshly cooked tempura and different kinds of Sashimi and Sushi and Rolls you would ever want. Don't get me started also on the appetizers like the different salad, cheeses and cured meat. Of course, they have more dessert offerings that you would ever want.

 Yes that is SOLAIRE'S FRESH. Delicious and Spot on!!!



FRESH
G/F SOLAIRE RESORT and CASINO
 1 Asean Avenue, Entertainment City,
Tambo, Paranque, Metro Manila
+(632) 888.8888
Facebook
Solaireresort.com


Disclaimer: Was invited to try out this restaurant. Wrote this based on my experience and opinions. Thank you very much Gwen and of course Solaire for having us.
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