Lorenzo's Way

Bonifacio High Street Central

2nd Level, C2 Bldg.

Bonifacio Global City

August 13, 2014

After my 2 hour routinely jogs along Bonifacio Global City, I headed straight to this ever tempting, unpretentious place, -no time to waste-.  Warding off AC rooms, my preference was the comfort of the Al Fresco to allow my body to cool down and adapt slowly to the temp following the adrenalin run.

I've tried Lorenzo’s Way at Greenbelt 5 in Makati City and I would truly say that it was a total dining experience. Let’s just try if we can generate point of comparisons.

Lorenzo’s Way is among the many full service resto owned and operated by the LJC Group of which it includes Abe and Larry’s Café & Bar @ Serendra, Fely J’s @ Greenbelt 5, Café Havana @ Greenbelt 3 and more in the Metro. You can always expect better quality Filipino food from a restaurateur who is seasoned through time and experience.

As you enter the place, servers start off with that very friendly and warm gesture ( nice.. a friendly place for an overly friendly me..)

The Sous Chef recognized me as a frequent at their Greenbelt branch. His curiosity prompted him to ask if I am with someone doing the blog. Must say that I am better off alone when doing food critique. No nonsense to worry about, unless it’s the closest of food buddies. Opinion of non-bloggers is preferred and often help though. I am definitely not a pro but food is just a passion and I am simply inclined to scribble a few notes relating the whole dining experience. After that sumptuous meal I breathe a sigh of relief – gratifying reflection that after all there is more than being doomed with the eternal misery of workload at your office.   

Great things that they have brought to this place are the ambience with cozy interiors that are warm and modern. The place is dressed beautifully – simple – elegant. I always have a strong interest on simplicity. Just like in a person, simplicity is an extraordinary beauty.

As to the seating capacity, the main dining can accommodate close to a hundred, and probably less than a hundred with the al fresco.

Soups have always been part of Filipino dining. Opting to try the Bulalo, a hearty beef shank and marrow soup with vegetables but it serves for 4 people so I just settled for the Onion Soup Gratinee – its an onion soup with gruyere and crusty bread grain. The appetizer was a pretty sight so I had the Baked Cheesy Spinach and Banana Blossom Dip – it’s a creamy spinach banana blossom mushroom and cheese dip topped with roasted garlic and grated parmesan cheese.

For the main course, the Binukadkad na Pla Pla was ever endearing – it’s a deep fried whole tilapia served with Pampanga style fermented rice on balobalo and fresh mustard leaves. I also tried the all time favorite KKK – and no.. no.. It’s not the Philippine revolutionary society during the 19^th century, nor has affiliation with the racist  group Ku Klux Klan. KKK is short for Kare-Kare Klab – its an oxtail, tripe and vegetable in a peanut  flavored sauce. 

I couldn’t take my eyes off on the whimsically strange vegetable rice so I tried the Bamboo Rice – its fried rice with bamboo shoots, shrimps, and chicken and wood ear mushroom. And the Kangkong Lechon was a must – it’s a sautéed vegetable with shrimp paste.

And now the Knockout Knuckles – Crispy Pata the best I ever had in an incredibly long time.  Crispy yet not at all bland. Melt-in-your- mouth tender with crackling crisp. Some are usually a tad bit overcooked and it leaves the meat dry and stingy but this one is completely superb. This fatty dish is flavorful creating a juicy salty mess.

All the delectable dish at my table was a spectacular sight. Envy all of you envious people around but this is my reward. To compliment all the protein that was introduced to my body, a nice dessert concluded my exploration. The Banana Chocolate Volcano was too perfect – it’s a baby bunt chocolate cake topped with roasted bananas and smothered with chocolate ganache with coffee.

I was offered a coffee but thanks, I am no coffee person. Another offer was a sparkling – Cuvee Dom Perignon. Take this! It costs Php 13,450.00 a bottle, well BIG no.. WTF! to that. Since they assumed I was a regular, a complimentary -by the glass- was given for me to try.

In a nutshell, they have maintained a steadfast reputation in offering one of the best Filipino cuisines. Clearly, this is a place where people could meet spontaneously and enjoy each other’s company with a setting that includes conviviality. Prices are decent and friendly to Filipino pocket. You will surely come back for a second serving. It will not take more in convincing me to go to this place all over again. It is at Lorenzo’s Way – where taste matters -.

Fernbrook Gardens

Portofino South
New Alabang




VP Binay, Dra. Binay, Tita Precy, Cousins Ate Bombom & Florian

 

Ate(s) Choi, Bgirl, Marge, sister Tippi & Nono 

 

Cousin Florian & Tippi



May 31, 2014

I attended the wedding of my cousin at Fernbrook Gardens in Portofino South, New Alabang. I know little about wedding venues but this one was worth noting, remarkable and beyond ordinary.

Fernbrook will surely captivate guests with its fantasy like ambiance. Its greenhouse-like structure shows a unique contemporary architectural design. The overall theme of the venue is a mix of Western and Eastern cultural concepts. This place will surely be a hit for couples who dream of a uniquely themed wedding.

The reception followed at the Victorian Garden. This is just less than a minute walk from the garden where the ceremony took place. But with my aged yet glamorous as always Tita Precy holding tight in my arms, it took roughly 20 minutes to get to the place.

How the reception area is named speaks for itself - Victorian Garden -, having the experience of the Victorian Era, the period of dramatic change that brought England as a prominent center of world power and relocating the perceived center of Western Civilization.

Wedding trends have been showing that guests are caring more and more about the food. If the food is not that good, guests will talk about it. On the other hand, if it is great, guests will definitely remember it.

Its no secret that it plays a powerful role in drawing people to an event and keeping them there. Few aspects of a party can bring people of totally different backgrounds together more quickly than food. Whether it serves as a conversation starter or simply as a source of energy, one of the best ways to impress guests is a truly mouthwatering fare.

Food critique is expected in this blog entry but honestly I wasn't really focused on it during the entire evening. A bit pre-occupied exchanging familiarities with friends, relatives and acquaintances. I do assume that catering services are made by those accredited with Fernbrook management. I am guessing Hizon's. My personal preferences were the Thrice-Cooked Poek Belly with Mango Cilantro Salsa and Lemon Hoisin Sauce, 48 Hour Roasted Beef and the Stir-Fry Sambal Chicken with Prawn Chili Sauce. 

Meilleurs Voeux!!!   

Taking Siargao

March 29, 2013

Big barrels @ Cloud 9 ... enjoy life .. one wave at a time .. today i ride ...

Welcome to paradise that is - Siargao Island - where Cloud 9 the legendary surf break in the Philippines rests. The site blends seamlessly with the stunning beauty of its natural surrounds.

Calm crystal clear waters lap palm - fringed white sand beaches. Perfect, peeling surf can be

seen a short distance away. Abundant marine life abounds. Unlike other big wave spots like the mavericks off the California coast, there are definitely no - men in grey suits - here. A variety of choices awaits you at every turn. Numerous beaches, a multitude of activities and a tempting array of enticing dining options. Fortunately some decisions are easier than others. You simply can't get wrong at this majestic Siargao.

Cloud 9 area offers a tremendous variety in waves. From peeling, playful rights to down-the-line left barrels. The break is walking distance from near resorts. Anyone can surf and try the waters. While beginners start under thorough instruction in some parts that are calm, long boarders find nirvana at the closest break that offers long peeling rides and easy mellow take- offs. When the swell is up, nearby boatyards throws up carving-style down the line, left barrels - not for the faint hearted and definitely one of the best waves in the country. Further a-field, riptides is a uniquely shaped peak and the playful rights and soft tubes are a hotdogger's haven. When the swell is up, locals offer the competent surfer some of the best right barrels in the country, and when it drops, a fast zippy ride that long boarders can enjoy as well.

Hang loose wave monkeys!!

February 11, 2012

The physical aspect, or how good a person look or even prominence in life does not truly make a person.. It only counts at first glance.. It is on the person's character and the personality carried by them that spells out the difference . . . .

Zuni Restaurant and Wine Bar

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Greenbelt 5, Level 1

June 18, 2010

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Margaux's birthday bash at Zuni.

Zuni serves continental cuisine that is simple, straightforward, and without surprises. Located in Greenbelt 5, Makati City, the restaurant has a formal set-up but has bar seating for those who want to enjoy happy hour promotions.

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Various works of art surround the main dining area, including a mural on the ceiling. Service is inconsistent, and it is advisable to ask the more senior staff to be assigned to your table to save you stress and frustration.

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A great appetizer choice on the menu is the mushrooms and escargo in garlic. The escargo is ready to eat, already scraped out of the snail shell, and very chewy. The mushrooms, similar in texture to the escargo, taste fresh and delectable in garlic, olive oil and spices.

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The French Onion Soup looks better than it tastes. The beef bouillion is too sweet but not from the onions, and has a tinge of sourness that is very discomforting.

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The Zuni salad is highly recommended. Mixed greens, including arugula, are tossed with sliced cherry tomatoes and cheese. A generous helping of beef salpicao slices are also sprinkled all over the salad, adding excitement to the dish. The beef is good on its own, but just as great with the greens and the house salad vinaigrette. Black mushrooms are also mixed into the salad. The salad dressing is a great highlight and renders the rest of the meal rather uneventful.

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The steaks are passable and marinated well, but theirs is neither the best-tasting nor the juiciest. The grilled mixed seafood celebrates freshness in creamy sauce, but may be considered bland and boring for some.

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Most of the entrees are served with some kind of rice risotto or potato, making each dish attractive in presentation and satisfying in amount.

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All in all, the dining experience for Zuni is typically unexciting. For those who crave for food that is familiar yet formal, this is the place to go to. For those who crave for food that promises something unique, this restaurant might be a great disappointment.

Kai

Greenbelt 5, Level 1

June 7, 2010

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It was because of my friends incessant call to join them over dinner (probably just to have me capture this pic to their favor) that brought me to this place..

It was my first time to hear a neo-Japanese cuisine. Kai is one resto that offers just that. Simple, modern and minimalist – these 3 words describe what the place is like. Its interiors with clean lines create an almost Zen-like atmosphere. It has ample breathing and seating space where you can enjoy a quiet night of good food and warm atmosphere. No loud music or boisterous laughter from a group of people. The place is dimly lit but still a perfect place to impress a date. Their food is of the highest quality plus the presentation was impressive.

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For appetizer we had California Maki (P160), 6 pcs. per order. They were so good and each piece was quite big. The Wasabi Oyster Tempura (P200) is another must-try. The oysters were fresh and still juicy on the inside and perfectly cooked on the outside. We loved it! For the main course, we had their Soft-Shell Tempura (P390), and Pork Tonkatsu (P250). I swear, their tempura was a total knock-out! Never had tempura this good. It was the most delicious and tastiest tempura I’ve ever tasted in my whole life. Other tempuras fail in comparison. The pork tonkatsu was also big and filling. Serving portions were good for 2 or even 3.

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For drinks, we tried their watermelon mint shake and grape shake. I failed to taste the mint in the watermelon mint shake. The grape shake was better.

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We found their price to be reasonable since we’re paying for quality and the ambience. This place is recommendable. I’ll definitely go back there for their tempura and try their other stuff, as well.

Chelsea

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Serendra Piazza, Bonifacio Global City

June 27, 2010

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Only months into its introduction, Chelsea Market and Café already enjoys name recall. The mere mention of it creates visual images of things jaded palates yearn for. And with a sumptuous array of choices, one may be tempted to stick to the familiar but no, a visit here would be wasted in such a case.

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Inspired by New York’s Chelsea district, this community market cafe with an open kitchen exhibit stands out from the surfeit of Manila’s restaurants. It combines a deli, a gourmet food market, a bakery with fresh pastries and breads, a neighborhood coffee bar, and a hip city bistro. Incredible food with sharing portions is its main focus, and the key is in expert use of ingredients as well as creative presentation. As Executive Chef Sau del Rosario puts it, “Here at Chelsea, we aim to create dishes that our guests come back for.”

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The diversity of Chelsea is apparent in its American-Italian fare that consists of an array of amazing choices that include the Roasted Prawns & Prosciutto Pizza with Preserved Lemons, the Grandma’s Sausage & Meatball Stew Pasta, Herb Walnut Crusted Chilean Bass, and the Pan-Roasted Gourmet Sausages. Another dish that is guaranteed to make anyone seriously consider turning gourmet is the Garlic Rosemary Lemon-Roasted Chicken with Wild Rice Pilaf and Kalamata Olives. Even with the tasty chicken meat as its centerpiece, the dish’s accompaniments are also worthy of diners’ undivided attention with a unique glaze that adds to the intensity of flavors.

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The mouth-watering line-up doesn’t end there. Some of the other popular menu items that guests come back for are the Molten Cheese Risotto Balls, the Jalapeno Cheddar & Emmenthal Cheese Fondue, Morrocan-Style Lamb Shank Tangine with Roasted Carrots and Zucchini, and the New York Style Peppered Pastrami Melt. Melding suburban living in a city setting, Chelsea’s design reflects the community feel with comfy banquettes and pillows, distressed brown leather sofas, communal butcher block and picnic tables, al fresco ‘Lion’s Claws’ café tables, board games, daily bulletin board, magazine and news stand, and internet kiosk.

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The restaurant’s interiors are bright, cool and casual, inviting diners to enjoy a sumptuous yet laid-back meal without the restrictive formalities usually associated with fine dining. Friendly restaurant staff and an elegantly furnished atmosphere set diners at ease. And aside from its specialties, Chelsea offers a variety of unique, flavorful refreshers, delectable desserts, wines & spirits.

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