Went back to Antonio’s for the second time and the place looked more beautiful in broad daylight. The food was better than I remembered and the service was above average.

My order: Seafood Sampler @ PHP 1,600

From left to right:

Prawn Thermidor – I think this dish was the best among the three because it gave me the right amount of flavour without becoming too salty, and creaminess without overpowering the natural flavor of the prawn. This dish actually made me regret that I ordered the Seafood Sampler instead of the Mixed Seafood Thermidor

Crispy Cod Fish Glazed with Kombu Sauce on Peppered Egg Noodles – The glazed fish came off a bit too sweet for me and it kinda reminded me of turon (banna fritters). On the other hand, I loved the noodles so much, I think it tasted better than chinese misua being served in popular chinese restaurants.

Pan Seared Scallops on Celleriac Mashed, Truffle Cream Sauce – This tasted delicious but it didn’t offer something new and unique the way the thermidor has; it tasted like a normal scallop ;p

Herb Roasted Rack of Lamb with Cardamon Beurre Blac @ PHP 1,650

Schwein Haxen (Roast Pork Knuckle), Sauerkraut, Chateau Potato, Cabbage @ PHP 1,000

(not sure with this one yet, I’ll have to check)

Organic Free-Range Roast Chicken Leg with Bourbon Tomato and Boiled Potato @ PHP 1,200

My friends were raving for this… its aroma  reminded me of my all-time favorite Fazolis’ chicken.

Mixed Seafood Thermidor (scallops, prawn, mussles, and cod fish) @1,450

*drools* I wish I ordered this instead =(

My order: Sorbet (guava, green mango, lamolime, green apple, watermelon, calamansi) - This tasted like an ice shaved off from an ice candy. After tasting this one, I immediately swapped with Nats because I couldn’t bear eating one more spoon of it.

I swapped Sorbet with Profiteroles with Vanilla Ice Cream, Chocolate Sauce or Caramel Sauce

This one tasted a liitle better because of the bread and ice cream but I did not like the very generic taste of its chocolate. This is so far the best among the dessert offerings of Antonio’s.

Overall, Antonio’s is so worth another visit. Their main course dishes are awesome but don’t expect much on their dessert because you’ll be dissapointed.

A yummy surprise greeted me in the office this afternoon =) I was requested by my boss to go to Oceana (our Christmas party venue) and attend food-tasting offered Oceana for the the Christmas party committee of our organization.

As of now, I’m only sharing the pictures of the food we’ve ordered and will give the verdict after our Christmas party because I know there are still room for improvements; after all, the reason for the food-tasting is to get our feedback on how they can improve the taste of the dishes.

Special thanks goes to Carlo for his Nikon D40 camera; and Barbie + Rhenz for the beautiful photos.

  Roasted Pumpkin Soup with Cinnamon, Cream, and Bacon

Pepper Crusted Seared Tuna Nocoise

Pan Roasted Mahi-Mahi Fillets with Pesto Cream Sauce

Penne Pasta with Pancetta Cream, Wild Mushrooms, and Fresh Peas

Beef Pot Roast with Mushroom Bordelaise

 Fresh Mango Tarlets and Creme Brulee

Fresh Mango Tarlets

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Oceana is located at San Miguel by the Bay, SM Mall of Asia Complex. You can contact them at +632 7032515 or visit their site at www.cca-manila.com.

Until recently, I didn’t really like eating asparagus (just like how I didn’t like eating lettuce, brocolli, and cauliflower), but now loves them big deal. Anyway, BQ and I ate at one of the italian restos in PowerPlant Rockwell around 2 to 3 years ago and he ordered Salmon and Asparagus Cream Pasta. I was a bit hesitant to taste it but he was pushy and I didn’t like what I was eating (how can they mess up with lasagna?!) back then so I tried and wow!

After a few days, I started experimenting on the sauce and yay, I think I was quite successful so I am finally sharing this dish especially for Teth who requested for it to be posted =)

• 2 Tbsp. olive oil
• 1 pack Knorr Cream of Asparagus
• Nestle cream
• Several stalks of asparagus, chopped
• Salmon, cut into small strips

• 1 Liter water
• 1 Tbsp. lemon juice
• 1 pc. onion, chopped
• 4 cloves of garlic, crushed and chopped
• 2 thin slices of cheddar cheese
• Salted butter

Here’s how

1. Heat pan and then add olive oil first before adding the butter.
2. Saute garlic, onion, salmon, and asparagus.
3. Add the lemon.
   Tip: I always use lemon to dishes with cream, because it somehow removes the umay taste.
4. Add water and cream of asparagus powder; mix thoroughly.
5. Add the rest of the ingredients – pepper, cream, cheddar cheese, parmesan cheese.
6. Bring to boil.