Life
Isah V. Red, Editor Bernadette Lunas, Writer isahred@gmail.com
FOOD
MONDAY, APRIL 3, 2017
D1
Toast’s yakitori skewers, including the must-try wagyu cubes
A toast to good,
playful bites
B
THE JOYCE OF EATING JOYCE BABE PAÑARES
ITE into a juicy meatball, and, well, savor the taste of classic Thai tom yum. Use your chopsticks to pick up a Japanese dumpling, this time stuffed with the iconic Filipino pork sisig and christened as the “gyozig.” And that cua pao bun asking for your attention holds a filling that is definitely not Chinese – a happy surprise as you chew your way through deep-fried Korean chicken patty in gochujang (red chili paste) sauce.
“It took us about a year to prepare but it was worth it. Asian food has come a long way in the gastronomic scene. Before, you’d hear people say, ‘Let’s go to Asia to shop.’ But now, people go to Asia for our food,” he added. For starters, you may order roasted sweet corn soup (P159) topped with Vietnamese sriracha-spiked cream for that extra kick as well as the chicken and pomelo salad (P215) with coconut vinaigrette dressing. Toast’s small plates (a misnomer, really, since the portions are good enough to share for two) include quesong puti croquettas (P299) with tomato laksa dipping sauce for that distinctly Singaporean vibe; banh mini (P245) which has delicious Vietnamese meatloaf topped with pickled vegetables sandwiched between small brioche buns; and Thai basil chicken poppers (P228) which is a little sweet because of the Vietnamese nuoc mam sauce. The restaurant also has a wide range of Japanese yakitori dishes, from chicken meatballs to shrimp to pork belly to fishcakes. But the must-try of them all is the wagyu cubes (P175) – skewered butterysoft beef served with your choice of soy baste or teriyaki sauce. Among its main dishes (which are, again, big enough to share) are the crispy beef tossed in hoisin sauce on top of Korean japchae noodles (P399); Blaksa (P355), the restaurant’s version
Blaksa -- the restaurant’s take on classic laksa soup, this time mixed with squid ink.
By now you get the drift at how Asian delicacies are playfully combined at Toast Asian Kitchen & Tasting Room at the newly opened Ayala mall The 30th along Meralco Ave. in Pasig City. “We do not claim to be authentic because obviously our menu can only be described as a fusion of various Asian dishes. I’d like to think we are serving something familiar yet new – a playful and delicious merger of Asian influences,” said 36-year-old restaurateur Timothy Roxas-Chua, who is part of the same team that set up Relik Tapas Bar & Lounge more than five years ago. Chua and his friends gathered seven chefs, each specializing in a particular Asian cuisine, who worked together in crafting Toast’s menu.
Tom yum meatballs that are at once familiar and playfully different
For feedback, send comments to joyce.panares@gmail.com.
Chicken and pomelo salad with coconut vinaigrette
Poke Bowl and Fish Taco Fridays HOLIDAY Inn & Suites Makati celebrates Lent by adding delicious and fun fish options to the Flavors Restaurant buffet Every Friday until April 14, Flavors Restaurant brings to you Poke Bowl Fridays, the current craze to hit every major city in the US. Create your own scrumptious and healthy poke bowls the Holiday Inn & Suites Makati way. Choose from brown or white Japanese rice, the freshest Tuna and Salmon, and mix them with garden fresh vegetables and fruit. Finish with your choice of sauce – Ponzu, Spicy Sriracha Mayo, Hawaiian Mayo and Korean Chili. If a taco is what you fancy, they’re adding grilled fish to their ever popular and flavorsome
of the classic Singaporean laksa dish, this time mixed with squid ink to enhance the coconut broth; longganisa pasta (P349) featuring fuscilli spirals topped with authentic Vigan longganisa; and Hainanese chicken (P459) cooked sous vide for almost three hours. Toast also prides itself on having tapped renowned Singaporean mixologist Jason Gray to prepare signature cocktails such as Jack Sparrow (Sailor Jerry shaken with jackfruit, apple, lime juice, pandan syrup and egg whites) and Tokyo Fog Cutter (Monkey Shoulder and Amanoto Junkara Junmai shaken with fresh lemon juice, cloudy apple juice, and absinthe flame). “A New York-based restaurateur once said that a cocktail done right can really show that you care for your customers. Our cocktails complement the complex flavor combinations of the dishes,” said Chua. “We also serve beer from a wellcurated selection of both staple local brands and imported specialty craft beers,” he added. Toast, he said, is more than just a restaurant for dining and drinking. “Toast is about giving you an amazing day and an awesome night. We aim to be the go-to destination for good food and good vibes,” Chua said.
Indulge in good food even if it’s holy week with healthy and scrumptious poke bowls taco bar. Build your own Mexican tacos with a choice of beef, chicken or grilled fish or deconstruct and make a bowl of nachos. Top with jalapenos, beans, cheese and our fresh salsa guests always talk about. Who says being holy can’t be fun?
Poke bows and tacos are available for lunch and dinner on Fridays until April 14. Lunch buffet at P1,500++, dinner buffet at P1,700++. For reservations at Flavors Restaurant call (02) 909-0888 local 7429 or visit www.holidayinn.com/ makati
A paradise for foodies and baking enthusiasts
From left: Jimmy Sy, executive vice president, Filipino-Chinese Bakery Association, Inc.; Bien Enrico Ah, president, Filipino-Chinese Bakery Association, Inc.; Angel Yeast Master Baker Chou Ching Yuan, Taiwan National Treasure for Chinese Pastry; Angel Yeast Overseas Representative, Peter Fung ,2nd vice president, Filipino-Chinese Bakery Association, Inc.; and winners of the competition
AMAZING sales on baking ingredients and equipment, a diverse array of bread, pastries, and cakes to discover, and exciting seminars and competitions made this year’s Bakery Fair a paradise for those who are passionate about baking, make a living out of it, or simply enjoy baked goods. It is, to paraphrase Sir Mixalot, for those who love big (bread) buns and cannot lie. The Bakery Fair is a biennial event organized by the Filipino-Chinese Bakery Association, Inc. (FCBAI). Held for the ninth time this year at the World Trade Center in Pasay City, it has grown to be the biggest bakery and food service trade show in the country. With the event, FCBAI also inspired and challenged local talent to come up with world-
class baked goods, pasalubongs, and other products. There were contests such as the SAF GOLD 2017 BAKERS CUP (organized by Sonlie International, Inc., Lesaffre, and FCBAI, in partnership with Bacolod Negros Occidental Bakers Association, Davao Bakers Club, Inc., and Philippine Baking Institute), Angel Yeast Steam Buns Competition, and the 1st Philippine Pasalubong Challenge allowed professional bakers to showcase their skills while also giving enthusiasts ideas on how to improve their craft. International master chefs and industry groups such as Bakels Philippines, Inc., Mix Plant, Inc., Commodity Quest, Inc., Angel Yeast Global Pacific Distribution Network Corp., Pu-
ratos Philippines, Inc., Atlantic Grains, Inc., Innovatrade Ingredients Corp., and Bakersfield conducted seminars on both the art and business of baking. Last but not the least, over 200 local and foreign suppliers brought in the latest baking equipment and ingredients for exhibition and sale—with attractive discounts exclusive to the event—giving attendees with baking businesses a competitive edge. FCBAI continues to hold workshops and competitions for both aspiring and professional bakers. Interested participants can check out www. facebook.com/BakeryFairPhilippines/ to see the schedule of events.