Monthly Archives: July 2016

Uniquely Un Cuenca

22 Friday Jul 2016

Posted by in Hail to the Chef, Noshes in my Neighborhood, Restaurants

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Who does not love lechon? But just imagine this — Spain’s cochinillo asado meets Philippine lechon kawali, then put them together and kick it up a notch. That’s Chef Ariel Manuel‘s famous Pugon Lechon, only at Un Cuenca in Molito at Ayala Alabang. Pork belly perfectly roasted in a pugon or charcoal-fired oven, with the skin super crisp and crackling and the meat beautifully juicy, tender, and succulent. Served with a flavor-heightening liver and mustard sauce (or orange jam, if you prefer) and a side of atchara to cut the porky richness. It’s simply a gastronomic orgasm!

But the lechon love fest does not stop there. Chef Ariel’s brilliant inventiveness transforms his other dishes, too. There’s Lechon Carbonara pasta, with the diced-up lechon replacing the usual bacon, to give it that distinct salty, smoky taste. And the Pugon Lechon Sisig or the Tokwa’t Lechon or the Lechon Garlic Arroz — all are a definite must-try! And, of course, when there is Lechon, there has to be its classic sequent — the Lechon Paksiw.

Nevertheless, Un Cuenca is not just all about pork. It’s really all about great food created playfully and geniusly by Chef Ariel who has had years of experience overseeing the kitchens of Lolo Dad’s and was inspired by his travels through Spain. Like who would think up of Lamb Kalderetta with Dried Mangoes? Or Duck Adobo topped with a perfectly fried duck egg. Or Deep-fried Chicken Wings Adobo with… can you believe it?… Chocolate Sauce! Oh my!

Most people like to call this a Spanish restaurant, but not Chef Ariel. Consider its fabulous fare as the creatively conscious coupling of favorite delicious Filipino dishes with the exciting flavors of Spain. Un Cuenca is unique.

Un Cuenca is at the Molito Commercial Complex (facing the garden) in Ayala Alabang. Call 8154811 for reservations.

p.s. And make sure to order the Sangría! It’s served after brandy has been flambéed and poured into the carafe. Trust me, it’s the best!

G’day, Steak Pie!

14 Thursday Jul 2016

Posted by in Restaurants

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STEAK AND BACON PIE. Ragout of braised beef and double-smoked bacon in puff pastry.

STEAK AND MUSHROOM PIE. Ragout of braised beef and garlicky mushrooms in puff pastry.

It’s always a really g’day when I pop in at Bondi & Bourke for its modern Australian fare. I especially enjoy Chef Wade Watson’s vogued-up version of the classic Australian culinary icon — the meat pie.

The meat pie, as you may expect of course, was brought in by British settlers. And, originally, the Aussie version of the meat pie contained just mutton and gravy. Later on, the filling evolved into mostly diced or minced meat with gravy, sometimes with other ingredients added on such as sweet onions or earthy mushrooms, all inside a flaky pastry. Sometimes it’s topped up with homemade tomato sauce (zestier and tangier than the commercial ketchup). What makes it different is that the traditional Australian meat pie is compact in size as to be easily eaten on the go. Ozzies love munching on it while watching footy. That’s Australian rugby to you.

At Bondi & Bourke, their pies contain minced and braised prime steak. juicy and tender, in richly seasoned gravy. There is a choice of four kinds of steak pies — Classic (with caramelized onions), Steak and Bacon (with double-smoked bacon), Steak and Mushrooms (with garlic mushrooms), and Steak and Cheese (with gooey mozzarella), accompanied by your choice of either fries or salad. I have no favorite — I love them all!

There are, of course, other delicious dishes which showcase Chef Wade’s take on modern Australian cuisine. And I wish he’d bring back that one special that was simply superb — the sausage platter served on top of colcannon mash (that’s potatoes and kale or cabbage), accompanied by 3 kinds of mustard!

Bondi&Bourke-Sausages

The restaurant is on the street level of Cattleya Condominium Building on Salcedo Street in Legaspi Village. Always best to reserve a table — just call 8331812. They also have a branch at Burgos Circle in BGC.