Bistro Filipino

May 8, 2007. It was the birthday of Randy and Rodney who both turned 29 at the same time! Is it also coincidence that they both really look alike? Oh ya, they're twins. Hehehe... Anyway, our youngest brothers decided to hold their on-the-day celeb at Chef Laudico's Bistro Filipino in Taguig. I've long been wanting to try Chef Laudico's creations and that night was my chance.

I believe Rod and Zhar were in charge for that night and so they decided on the 6 Course Tasting Menu consisting of 12 dishes. For someone who's a first timer there, this is the way to go, although I must say, it is quite HEAVY on the wallet and a tad LIGHT on the stomach. As the heading suggests, it was a 'tasting menu'. As such, we had bits and samplers of different dishes. Below was our menu:

Trio of Appetizers: Crispy Lumpia Cone filled with chorizo, prawns and heart of palm topped with spicy sinamak sorbet; Romaine Lettuce stuffed with Rice Noodles and Smoked Milk Fish topped with Crispy Shrimp, Calamari and Palabok Sauce; Grilled Pork Liempo and Silken Tofu wrapped in Crispy Rice Paper with Spicy Garlic Vinegar Soy Glaze and Caramelized Shallots.

Soup Shooters: Free Range Chicken broth simmered in Ginger and Coconut Juice Garnished with Chicken Ravioli, Chili Leaves and Coconut Meat; Beef Nilaga Consomme garnish with Fresh Corn, Carrots and Potato Croquette stuffed with Beef and Cabbage; Adobo Shitake Mushroom Capuccino drizzled with White Truffle Oil garnished with Garlic Chips (this one's my favorite among ALL the samplers!)

Salad: Crispy Adobo Pigeon served on Warm Alugbati and Kamote Greens tossed in Balsamic Adobo Vinaigrette on Garlic Mushrooms

Fish Course: Oven Baked Chilean Sea Bass served on Lukban Noodles in Local Sea Urchin Roe with Asparagus Saute (this one's my second fave dish although the chilean sea bass they served tasted more like the alaskan codfish or the imported gindara)

Meat Course: Slow Braised Lamb Shank in Kaldereta Porcini Sauce on Roasted Capsicum stuffed with Potato and Carrot Puree; Grilled Calamansi and Pepper Spiced US Angus Rib Eye Steak with Grilled Onions served with Corn and Vegetable Saute

Dessert Sampler: Suman and Coconut Panna Cotta Cake drizzled with Latik Glaze garnished with Torched Fresh Mango; Slow Baked Tsokolate-eh in Celadon Tea Cup topped with Almond Cream; Halo-halo Shooter in Fresh Carabao Cream.

If there's one thing Bistro Filipino does not fail to do, it is to give its guests a unique dining experience. The interiors done by Chef Laudico's mother herself, are tasteful and make for good table topics. The dishes sound very intimidating but underneath it are some of our favorite comfort food like sisig, adobo, halo halo, so once you get a bite of it, there's something settling, something familiar. I must say, considering the price and the portions, one should go there with a tummy that's not entirely empty, but with eyes, nose and palate open to unique presentation, aroma and taste.

After dinner, we greeted the twins who blew the candles on the strawberry shortcake which Zhar ordered and from which we partook of thereafter.

Happy Birthday Randy and Rodney! Here's to lots of loving from your respective partners, now that you've found them! Here's to more blessings for you together and individually. Here's to a unique bond that you alone share as twins! May that bond never be broken despite time, space and distance. We love you both!!!

Chef Laudico's Bistro Filipino
Ground Floor, Net2 Building, 3rd Avenue,
Fort Bonifacio Global City, Taguig
8560634; 8560541; 0917800CHEF
www.cheflaudico.com.ph

P1,500 per person plus 10% service charge for the Tasting Menu