Top 10 food finds in Manila for 2014

For the last two years, I’ve had the tradition of sharing my top food finds around the metro. Some of these eateries may be new, but some have been around for some time and I only got to try them within the year. Normally I try to make this list all about individual food finds or dishes, but for this year, I’m making an exception for two restaurants, which offer really outstanding dining experiences. They have become my two favorite restaurants for 2014, and it would be a pity just to single out one dish.

Here, in no particular order, are my top 10 personal favorites for 2014:

Tasting Room at City of Dreams Manila

The Tasting Room at City of Dreams Manila just opened last Dec. 21, and is currently one of my top two favorite restaurants in the Philippines to date. It has brought the dining experience in Manila to a level I’ve not seen in a very long time — or possibly, ever. Immediately after my dinner, I went on Facebook and wrote in my status, “Make the newly opened Tasting Room at Crown Towers your new date place!” I then uploaded a couple of food shots along with it — that of the foie gras terrine (it may look like art on the plate but its casing in spicy red wine jelly, as well as the morsels of strawberries, apples and pears that come in the form of macarons, marshmallows and jellies, were all cleverly designed to add a touch of sweetness and prevent any heady or umay factor you get from the fat) — and the 52-Degree Egg dish, with layers that begin with truffles, then potato foam, caramelized onions and bacon.

This is chef de cuisine William Mahi’s baby that allows you to create your own degustation, mixing and matching dishes of your choice, in five-, six-, seven-, or eight- courses — or you can also request for restaurant manager Damien Planchenault’s recommendations. Quality and service are so high that at some point during dinner, you will feel like you were transported to one of the finer places in Hong Kong or Singapore. It’s not cheap, hence the recommendation as a special date place, or a celebration.

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G/F, Crown Towers, City of Dreams Manila. For reservations, call 800-8080.

Mecha Uma

Mecha Uma is my other favorite restaurant in the country to date. I’ve always been a fan of Bruce Rickett’s ability to mix modern and traditional techniques and flavors and his passion — from going to the market daily to prepping, cooking, plating and explaining each dish. For the omakase, the dish I look forward to the most is the first: a gorgeous Benidate oyster and Hokkaido uni sitting on monkfish liver, shiso leaves and potato bread fried in clarified butter. When I tried the a la carte menu last week, I also very much enjoyed the Oyster Yaki, Torched Toro and the Salmon Aligue Rice.

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G/F RCBC Savings Bank Corporate Tower, 25th and 26th Streets, cor. 6th and 7th Avenues, Bonifacio Global City, Taguig.  Call, 801-2770.

Salted Egg Pasta at Gino’s Brick Oven Pizza

Everyone raves about burrata and pizza at Gino’s — and yes, they are very good — but I want to share with you the dish that finds its way to my Travel Now editor in chief Marbee Go’s lunch table at Podium every single time we are there. Their Salted egg pasta is so comforting, I remember the first time we had it, Marbee’s eyes fell closed as she mumbled, “Ang saraaaap.” It’s fettucine, cream, bacon, Parmesan and our local itlog na maalat — from which it derives its name. It’s actually not salty at all, but rather creamy with the salted-egg flavor seamlessly peppered here and there. In fact, I bet Marbee and I secretly compete with each other in being the first to announce, “Uubusin ko na ito, ha?” while the other one sadly watches it slip away.

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Bautista cor. Tordesillas St., Salcedo Village, Makati, phone 779-8192; 3/F Podium Mall, Ortigas, Pasig; Phone 632-19672; F 341 Katipunan Ave., Loyola Heights, Quezon City. Call 225-7462.

Mango Crème Brulee Cake by Camille Ocampo

I received an unlabeled box of cake from Folded & Hung’s Ronald Pineda for Christmas. When I got home, I left it in the kitchen, and went about my plans. When I got home, my mom told me, “That cake you brought home was so good.” I said, “Really?!” She told me my brother Charles had sliced a tiny sliver to try on his way out, but then quickly did a turnaround and sliced another one. So did my mom and my dad. When I finally tried it myself, I understood why.  It is made with two layers of soft and fluffy chiffon cake with a thick layer of cream in between,  topped with torched sugar — and just a hint of mango. It’s the first cake we received that was completely wiped out — and that’s rare in our family because the boys don’t eat sweets — even before Christmas! We loved it so much I had to shyly text Ronald and ask him where he got it, and he replied, “Camille Ocampo.”

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Phone (0916) 745 7729. Orders must be placed a day in advance.

Pistachio Star Dust Cake at Purple Oven

This chiffon cake is so well-made — light, fluffy and airy, with just a touch of sweetness from the icing and topped with pistachio nuts that give it a bit of texture. It’s the type of cake I want to bring to dinners I’m invited to because I know it won’t embarrass and the quality is consistent! Plus, it’s only P800 and can serve a large group! I remember I wanted to bring it to my best friend Arun’s birthday lunch and when I went on a Sunday morning at 10 a.m. at the Santuario branch at Forbes, they were already completely sold out. I was really bummed out, but as they say, all good things go out fast.

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69 St. Peter St., Oranbo, Pasig City; San Antonio Plaza Forbes Park, Makati.

Sisig sausage at Locavore

Sisig is my favorite Pinoy dish, ever. I’ve not yet been to Locavore at Kapitolyo, but at a pop-up event recently, I tried their Sisig Sausage and I was amused at how they turned the pig’s-ear delicacy into a hotdog on a stick. With each bite, you can feel and taste the chunks of sisig that’s so rich, it feels like a heart attack waiting to happen. I heard they have an Oyster and lechon sisig in the restaurant as well and I look forward to trying it!

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10 Brixton Street, Kapitolyo, Pasig City. Call 632-9600 or 0923-588-9419.

Adobo nuggets at The Bar at Peninsula Manila

I was really amused when I found our adobo in the form of a nugget. It was actually Braised and Shredded Pork Adobo coated in Japanese breadcrumbs and served with a lovely tamarind and mango chutney. It’s an interesting and delicious take on our national dish, and it’s great for pica-pica when you’re having drinks at the bar.

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Peninsula Manila, corner Ayala and Makati Avenues, Makati. Call, 887-2888.

Pao de Quiejo at Allium

I have not had pan de quiejo since I was in Rio de Janeiro and at the Brazilian stall at Farmer’s Market in Los Angeles years ago, so I was thrilled to find it in Manila at Allium. Here, the chewy cheeseballs are stuffed with chorizo Pamplona and Grana Padano cheese — incredibly addicting when served hot.

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G/F of the Grand Midori Condominium, Bolanos Street, Legaspi Village, Makati City. Call 0999-694-3068, 0916-356-3663, or 519-1088.

Steamed shrimp dumplings at Lung Hin, Marco Polo Ortigas

Dimsum is my favorite Chinese food. At Lung Hin, their steamed shrimp dumplings are succulent, tender and encased in a wrapper that’s both smooth and firm — and topped with pretty gold flakes. It’s one of the best hakaws in the country for me.  

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44th Floor of the Marco Polo Hotel, Ortigas, Pasig. Phone 720-7777 loc. 6621.

Halva Gelato at Bar Dolci

I was really shocked to find halva gelato in the Philippines! I first had halva (a sweet Israeli snack made from tahini sweetened with honey or sugar, eaten room temperature like our polvoron) at the Jerusalem market a few years ago. It turns out the chefs at Bar Dolci are from Israel, and they decided to introduce it here ... in gelato form! This halva gelato is so smooth, silky and delicious. Each serving topped with bits of halva. You have to try it; it’s a taste of Israel that’s not commonly served even in other countries.

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F133 Forbestown Road, Bonifacio Global City, Taguig, 846-8245; and Le Grand Tower 1, Eastwood Palm Tree, Eastwood City, Libis, Quezon City, 846-8245.

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You can reach me at inbetweendeadlines@gmail.com, on my blog www.cheryltiu.com, on Twitter at www.twitter.com/cheryltiu or on Instagram at www.instagram.com/chertiu.