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Manila Bulletin devider Drive devider 12 Special treats for Noche Buena

12 Special treats for Noche Buena

Published Dec 19, 2020 03:45 am

SAPIN-SAPIN AT MINATAMIS

Biko and sapin-sapin instead of bibingka or puto bumbong on the Noche Buena table, why not? At Minatamis, according to chef Angelo Comsti, “We use only fresh coconut milk in all our products and the latik is mixed for a good long hour, without having to rely on shortcuts like the use of cornstarch for thickening.”

Order from @minatamisph on Instagram.

KIMCHEESE BURGER AT TIPPLE

Angus or Wagyu beef patty with fresh kimchi and cheddar sauce in a sesame bun put together by chef Francis Lim and what he calls his “humble kitchen” at the Tipple Cafe. Tipple Cafe and Tipple & Slaw are at Pop Up, Katipunan, Quezon City.

To order, call 63 917 772 07 56 or check out @tipplecafe on Instagram.

LENGUA ESTAFADO AT RAINTREE

Colonial classic lengua estofado by corporate chef Kalel Chan from the Raintree Hospitality Group’s Holidays at Home menu for takeout and delivery does have all the Noche Buena feels.

Call 63 917 816 69 61 for orders or inquiries.

DUCK A LA MANGGA

Free range duck with mango salsa by Iloilo chef TibongJardeleza. The oriental sauce, made with Guimaras mangoes, bell pepper, and some sugar gives a refreshing twist, and the duck, lean yet meaty, is cooked to perfection.

To order, call 63 917 620 6900.

COOKIES AND BROWNIES BY BAKING BAD

These Christmas goodies, gooey and moist, by young baker Isabel Cordova in Iloilo are a must for the sweet tooth, made with Spanish chocolate.

Call +63 917 880 15 28.

BURNT BASQUE CAKE BY CHELE AND TERI

This homemade cheesecake by chef Chele Gonzalez and his wife Teri is truly special because “when we bake together, it’s more than cooking, it's a date.”

To order, visit @chefcheleskitchen on Instagram or Facebook pages or message Chef Chele’s Kitchen on Viber at 639176538877.

BEEF TARTARE AT THE TEST KITCHEN

A work of art on the plate and a bomb on the palate (and only P560 on the new menu!), this beef tartare by chef Josh Boutwood is served with an egg yolk gel and a wafer-thin pastry crunch.

The Test Kitchen is at G/F One Rockwell, Rockwell Drive, Rockwell Center, MakatiCity. Order via foodpanda.

SMOKED SALMON CAVIAR PIE AT CHEF JESSIE

Champagne dreams and caviar wishes come true in Chef Jessie Sinsioco’s signature smoked salmon caviar pie made of layers of grated egg white, cream cheese, caviar, and smoked salmon with a pop of acidity from shallots.

Call 02 8890 65 43.

CHAIRMAN MAO’S BRAISED PORK BELLY

A favorite of Mao Tse Tung, this piece de resistance on any table is best cooked two days before Noche Buena, as chef, TV personality, and Manila Bulletin Lifestyle food columnist Sandy Daza is planning to do this Christmas Eve. “A dish like this tastes better the next day,” he says of the super tender, sticky, mildly sweet pork belly with melt-in-your-mouth gelatinous pork skin in a dark, rich sauce. Sadly not for sale, but Chef Sandy is willing to share the recipe if you want it.

CHICKEN GALANTINA BY JAM MELCHOR

“Even as a child, I have always been a huge fan of meatloaf, relleno, embutido—anything stuffed,” says Jam Melchor. “When I learned how to cook, that’s when I realized that it was hard to do, but it’s very rewarding.” To chef and slow food advocate, Kapampangans do stuffed dishes great, as they take pride in their heritage dishes. “Galantinas are really a festive dish,” he adds.

Order from @gastrogrocer.

LECHON BELLY BY JAQ GOBING

Lechoneria’s lechon belly shines the light on the epitome of our celebratory hospitality, the crowd-pleasing lechon, focused on the favorite part, the belly. “When people ask us, ‘Is it Cebu lechon or the traditional kind?’ We tell them it’s the third kind,” says chef Jaq Gobing. “Our recipe is crafted with tanglad and other secret spices that give our lechon its signature flavor.”

Call 09190021883.

Roasted US Turkey at Mariott Cafe Bakery

Indulge in a whole roasted US Turkey in rosemary maple glaze with classic stuffing, along with classic giblet sauce and cranberry sauce, Parmesan whipped potatoes, rosemary baked pumpkin and shallots, green beans with bacon casserole, saffron rice pilaf, and a choice of homemade pumpkin pie or chocolate moist cake good for four to six.

Call 63 917 859 9521.

Related Tags

Josh Boutwood Kalel Chan Angelo Comsti Chele Gonzalez Isabel Cordova Tibong Jardaleza Jessie Sinsioco Jam Melchor Jac Gobing Teri Gonzalez
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