LUNCH AT MY KITCHEN
Taking our sweet time thinking Joanne and Mark Davis were first to arrive as they went straight to our room, we jolted upon receiving a text message from Vince. He, together with Cheryl and Philippe, had been waiting downstairs!
Once at My Kitchen, we were nevertheless happy to see each other, especially our Editor-in-Chief who would be away, so it was like throwing a despedida for him.
WIM at My Kitchen
Chef Chris, obviously having a busy day hopping from one table to another, didn’t mind joining us to introduce every delivered dish. Even Sir Jeff Miranda, Oasis Paco Park Hotel’s General Manager, took his time to meet everyone and would be at our beck and call should the need arise.
Chef Chris and WIM at My Kitchen
Now, to share with you how our taste buds bursted and anyone’s sextuplet muscles on the stomach were swept away as initials written on a shore… the dishes at fault are as follows:
For starters
THE ORIGINAL PACO
fine slices of herbed chicken fillet, smoked bacon, portabello and golden mushrooms, capers and slices of kalamata olives
Php 790.00
Chef Chris gave us a demo on how to roll it!
OASIS SODA, refreshment before going to the main course. Love the taste of this one! It’s really got the fizz…
OASIS SODA
Kiwi (left) and Bloody Orange (right)
MAIN COURSE
SPAGHETTI SALSICIA
not found on the menu but blending sweet Italian sausage balls roasted with olives in light tomato sauce blend with parmesan was SUPER!
WHOLE ROASTED CHICKEN WITH PARMA HAM AND FRESH SAGE
bedded on saffron risotto served with roasted green asparagus
Stating a fact, the Whole Roasted Chicken found a place in Mae’s heart that she almost shed a tear… That it was soOOooo masarap it made masarap not masarap! (It was so delicious it made “delicious” not delicious!)
RISOTTO TINLOU
salmon fillet and prawn tails in perfect harmony with broccoli, mushroom and green asparagus in white truffle oil infused parmesan risotto
Php 850.00
DESSERTS
WHITE CHOCOLATE PANNA COTTA
with imported strawberries compote
Php 250.00
Now, here’s a food-porn…
DECADENT CAKE
valrhona chocolate cake served with creamy caramel sauce
Php 320.00
Savoury showcase of European culinary expertise and dolces seemed to never end and so were the stories. And my favorite was Chef Chris’ mention that he came from a family of butchers but, even as a little boy he would always dream of becoming a “cook” – a term he playfully calls himself up to now, bearing a list of principles that made him reach the status of a chef. Born and raised in Switzerland, set foot in the Philippine Islands a couple of decades ago, he instantaneously embraced his new citizenship – a Filipino by heart.
My Kitchen by Chef Chris… Concluded on next page…
