The Goose Station, Fort

I was lucky to get invited to the soft opening of The Goose Station(a play on words for 'Degustation'), a new restaurant that just opened today at the Fort. A dream come true for young Chefs Rob and Sunshine Pengson. I have tried many times their Degustation menus during private events and I am glad they opened their own restaurant.


Their concept: A casual Degustation Restaurant where people can enjoy a 10 course meal, allowing them to try the unique creations, textures and flavors of their dishes. If I am not mistaken, there will be 2 types of Degustation: a 7 course and a 10 course meal, although for those who do not want to eat so much, you could also order a la carte. I would definitely recommend the 10 course to be able to try as many dishes possible, since all of them are superb.

Chef Rob and Sunshine preparing the snacks..

Lets get on with the food. For starters: Foie Gras Cone - this small cone is served with Foie, just to get your appetites up and going - and to prepare for what is coming next.


Next, Snacks: Peanut & Jelly, Ham and Cheese, Onion and Potato. More snacks to wet your appetite. Very creative and tasteful dishes...I was already getting excited for what was coming next.

SASHIMI - Tuna, Sea Urchin, Crab, Mirin Jelly, Wasabi Tobiko, Kaiware, Miso, Mustard Sorbet, Puffed Rice. A very complex creation , a tribute to Japanese food and the many textures and flavors it has. The puffed rice was a nice touch to give this dish a bit of crunch contrast.

Next: BEET GARDEN SALAD - Textures of Beetroot, Orange, Goat's Cheese, Candied Walnuts, Leaves, Aged balsamic, Lightly pickled Vegetables. Another very complex creation. After the first bite, it all makes sense..all the flavors and textures just seem to combine so well.

Next dish was one of my favorites, which I have tried before:EGGS BENEDICT 2007 - Poached Egg, Hollandaise Foam, Bacon Tuile, Fleur de Sel, White Truffle Oil. Their own version of the classic Eggs Benedict sort of deconstructed. As soon as you take the first spoonful with the Bacon Tuile, the flavors just burst out and you are reminded of the classic breakfast dish.

Next were the Foie Dishes: UNAGI AND FOIE GRAS TERRINE - with Caramelized Apple Tartare and SEARED FOIE GRAS - Brioches, Squash, Chestnut and Ginger Bread. You normally would have to choose any of the 2 dishes, but I was lucky someone in our table offered hers to me so I was able to try both of them. I have tried similar dishes before, so it really depends if you prefer the pan seared Foie or the Terrine, which is complemented very well by the Unagi and the crunchy..

Next, we had a choice of 2 main dishes (Again I was lucky ti get to try both): CHICKEN ROULADE - Bacon, Port Jus, Sweet Red Mung Bean and Pistachio Stuffing, Roasted Shimeji & Morel, Sweet Potato Foam, Red Cabbage and LAMB RIBS - Horseradish Potato Puree, Port Jus, Cabbage, Bacon. Both were excellent dishes. The Chicken Roulade was another very complex creation, with many textures and flavors, and the Lamb, sous vide, excellent tasting and more than a generous serving.





Then came the dessert: Pineapple Tarte Tatin with smoked Coconut Ice Cream. I liked this dessert since its not as sweet as others, and the Smoked Coconut gave this dish a nice touch.

And when you think it's all over..no...there still one more dish: Petit Fours - small bite size desserts to finish off your meal. I enjoyed this with coffee and what was left of the wine we brought.


A Fantastic meal that I really enjoyed. I wish them luck in this venture and they will definitely come back soon.

Italian wine lunch at Pepato

Lunch last Monday was at Pepato., I had been craving for the steak and had some wine I had brought back from my last trip to Italy, so decided to ask the usual suspects to join me for an Italian lunch at Pepato. We were 5 in total: Jojo, Jay, Aaron, Greg and myself. Noel was supposed to join but begged off, although he joined us for some coffee and after lunch drinks.

I was craving for Bistecca alla Fiorentina with a good potent Piedmont wine, so I brought a bottle of 1998 Giacomo Conterno Barolo, a young Roero Arneis and a Passito dessert wine. Many had the same thing in mind, so we had a Brunello from Jay, a Barbaresco from Jojo, another Barbaresco from Greg and a Bordeaux from Aaron, which we had with cheese after our meal.





I will not go into details of the wine notes, but if you are interested, you can read Noel's blog, with the detailed wine notes. As for the whites, we had a 2008 Roero Arneis, a regional wine from the Piedmont area, and a special wine from Jojo: 2004 Vare, from Napa Valley. This is a special wine specially done for Thomas Keller of French Laundry and Per Se restaurants. It is made of 5 different varietals of grape. My first impression of the wine at the first pour is that it was very dark colored, dense and viscous. My first impression on the smell was oxidized, sweet , molasses, so I thought that the wine would be sweet. It was not sweet at all and I enjoyed this wine, since it was interesting and something new.

As for food, we ordered the usual that is normally ordered the times I have been there. For appetizers, Squash Flower Tempura, Roasted Bone Marrow, and Spaghetti. For Main, we had the "Bistecca alla Fiorentina", to go with our Barolos and Barbarescos.

The food is always consistent and good in Pepato, at least the times I have been there. Quality is always top notch and service is always good. The 'Bistecca' is really the reason why I wanted to eat there, and paired with the wines, fantastic. My Barolo was a classic one, typical of Barolos and I thought would be a perfect match for the steak. Despite being almost 10 years old, it was still pretty closed after decanting it for almost 2 hours. This could definitely keep in the bottle for at least 5-10 years more. All wines matched very well with the steak, but for me I liked as pairing the Barolo and Jay's Brunello.

We also had a mystery wine from Jojo, a wine that was sent to him by a friend. He asked us to guess what the wine was. I thought it was a California wine, but it turned out to be a Hungarian wine. First time fro me to try a wine from Hungary, so I thank Jojo for educating us on other wine regions.

We had loads of fun and laughter during the lunch. Having Greg and Jojo in the same table is like having a stereo headphones...it's just so contagious and loud that you will end up laughing with them. We had the restaurant pretty much all to ourselves, so we could make all the noise we wanted..

At first it was serious talk about wines...
Then came the bursts of very loud laughter...

We continued the afternoon with more fun and Noel Joined us shortly after our meal, just in time to try the wines. We opened Aaron's 89 Lagrange to go with our Cheese platter. I've had this wine before with Noel and it was excellent. Perfect match for our cheese.

We continued drinking until about 4 pm and we all left Greg and Jay, who were finishing up their drinks. A great lunch..thanks to everyone for sharing their wines and hope we can do this again soon!



And another group shot with Noel in it..

A Presto...Arrivederci!!

Double Blind Tasting/Paring at Elbert's Steak Room

Lunch last Friday was at Elbert's Steak room. During Jay Lab's birthday lunch, someone had suggested to have a lunch at Elbert's and try the Burger. The concept was we all had to have the same Burger and see which one would pair best with it. We all had to bring a bottle each of the best wine we thought would pair well with the Burger. To make things more exciting, Arnie suggested it should be blind.

So after a few messages to Elbert, who graciously organized everything for us (64 glasses all labeled, brown bags to cover our wines, etc...), we all met up for lunch last Friday. I had arrived early so I helped out in organizing the glasses, labels, etc...it was hard work but someone had to do it..

As the others arrived, wines were poured in our glasses. None of us were really drinking any yet, since the whole point was to see which wine would pair best with the Burger, not which was the best wine.

Salad was served as it is part of the set Burger lunch menu (a great deal if you ask me - 599 for salad and the Burger). It was quite hard not to drink the wines before the food arrived, all we could do was smell the wine and try to imagine what it was. Maybe we should have brought a bubbly or a white to start the meal.

After some salad and initial mental notes on the wines, our meal was served. I must say that the Burger was one of the better ones I've tried in the Philippines. 2 patties, served with a generous serving of cheese and the sinful twice fried fries..As Noel said, it was hard not to gobble the Burger up right away, since we had to taste each bite with 7 different wines...but obviously we all managed.

After casting all our votes, JayL was in charge of tallying the votes and Jojo to announce the winners. What was at stake? The loosing wine would have to have to pay the meal of the winning wine - not much, but it was all about pride of winning obviously. This was the order of the winning wines, from first to last:

1. Arnies's 00 Ninquem
2. Greg's 99 Château Poujeaux

3. Jay's 03 Alvaro Palacios Bierzo Moncerbal

4. My 05 Alvaro Palacios Remondo Rioja Propiedad
5. Jojo's 06 Orin Swift The Prisoner
6. Noel's 04 Antinori Badia a Passignano Chianti Classico Riserva

7. Keichi's 08 Ferrand Beaujolais Nouveau

All the wines were good but obviously there had to be one winner, and that was Arnie's wine. Most of us (except Noel and Jojo) voted it best wine pairing. Keichi was the last, with a Beaujolais Nouveau. He did not expect to be dead last but he was a good sport and took the loss with dignity.

We had lots of fun and laughter (courtesy of Greg and Jojo). Thank you Keichi and Arnie for thinking about this and thank you Elbert and Adrian for being so accommodating to our group.

Rene's advanced birthday dinner

Dinner last Friday was at Tita B's house for Rene's advanced Birthday dinner (his birthday is actually 2 weeks from now). Every year, I look forward to this birthday dinner, as it is one of the few times we can sample Tita B's cooking at it's finest. Everything is always perfect when we have dinner in her house..the food, service, wines, company, etc...

For starters, they served us Champagne Billecarte Salmon Brut Réserve NV. As Noel mentioned in his blog, this is becoming also one of my favorite NV bubblies, and locally available so you can pick up bottles of this anytime as needed. After a couple or servings (or more) of bubbly, we proceeded with dinner proper.

For the Amuse, they served: Anchovy on Crouton with Smoked Tomato Sorbet. I had this still with some champagne, and I must say I enjoyed this very much. The saltiness of the anchovy was a good contrast with the sweet yet smoky Tomato Sorbet.

Next, we had: Crab Salad, Tuna Tartare, Avocado Mousse, Caviar. This was one of my favorite dishes of the night (I had double servings of this - and my wife who is pregnant and about to give birth, had also even if she was trying to avoid raw food), so simple but yet so delicious. The Avocado mousse gave this dish the balance it needed, plus the caviar put in that kick in the end. Perfect Dish which we had with 2008 Astrolabe Voyage Pinot Gris, which we already had also in the same house, during the last Ian Padilla dinner.

Next, Sauteed Foie Gras, Tomato Tarte Tatin, Creme Fraiche with Port and Balsamic Reduction. The perfectly seared Foie was just the right size, not heart clogging at all...paired with a 2001 Léon Beyer Gewürztraminer Réserve that Noel brought for Rene, it was a perfect match. Many people love pairing Foie with Sauternes, but personally I just find it too sweet and prefer them for dessert than with Foie.

At this point we were just half way there...but heck who is complaining??..Next, we were served the first of the main courses: Spaghetti, Caramelized Onion, Anchovies, Toasted Garlic breadcrumbs, Poached Egg and Truffle Oil. This was also another one of my favorites (I had 2 servings as normally Tita B always has an extra one or two serving in the kitchen). I loved the crunchiness of the Garlic Breadcrumbs and the Poached Egg..delicious. It's normally very hard to pair wine with dishes that have Egg, but I continued drinking the Pinot Gris with it.


At this point, I was getting really full, but like I said, I was not going to complain about it. The main (and last) dish was served: New York Strip Steak,Seaweed Butter, Saffron Garlic Pilaf. Rene then served the reds for the night: 2004 Château Pichon Longueville Comtesse de Lalande and a 2000 Château Smith Haut Lafitte. The Lafitte was decanted for almost 2 hours before serving. I enjoyed both wines with my steak, which was thinly cut, medium cooked steak. The Seaweed butter was a good touch and gave it flavor, while the Saffron Pilaf had a great fragrance to it.

Dessert than was served (I personally liked it) but I just had 2 bites to try it and gave the rest to my wife. I was just too full and could not eat anymore. Dessert was Brown Sugar and Brandy Pear Turnovers, Haagen Dazs Ice Cream, Strawberry and Mango Crunch. This Rene paired with 2007 Astrolabe Experience Noble Riesling. Good choice on wine, which I found very light and slight sweet wine, which did not over power the Dessert, which was already sweet enough.

Coffee followed and a few more drinks (to finish offs the reds left). It was a great night and many thanks to Rene. Happy Birthday and may you have many more to come. Another thank you to Tita B, who prepared this dinner. Everything was perfect as usual..I can never get tired of this kind of food.

La Cantinetta de Maurilio, Barolo

Lunch this time was in one of my favorite areas in Italy: Piemonte. There are many towns in Piemonte (La Morra, Alba, Barolo, Barbaresco, etc...) and so far, I have been to two of them for spectacular meals: Alba and Barolo.

La Cantinetta was recommended to me by a friend I met some time ago through my blog, Giampiero, who works for a wine producer in Barolo called Mauro Sebaste, a boutique winery that produces around 100,000 bottles a year. As we entered the restaurant, I was a bit skeptical as the place was completely empty, and it was about 1 Pm, just about the time most Italian have lunch, but I decided to trust the recommendation of Giampiero, and good thing we decided to stay.

We decided to let Maurilio, the owner, to prepare a degustation for us for the appetizers. When he mentioned degustation, I thought that it would be the typical small plates, lots of design, creative stuff. Thank God I was completely wrong. He brought us a series of dishes, most of them he would serve directly in our plates, so basically we tried the whole menu of appetizers.

He served us first a typical Russian Salad (no pictures) which is a simple salad with vegetables mayonnaise and egg...very simple but a classic at least for me in in Spanish tapas bar. Next, we were served a Pate de Fegatini D'Anatra e Coniglio su Cipolle di Tropea Caramellate (a Pate de Foie/Rabbit with Caramelized Onions) served with Tonatto sauce, a sort of emulsion made with anchovies, Capers, Tuna, etc.. I have still no pictures of this since I was enjoying my meal too much. We enjoyed this with a fresh crisp Roero Arneis (their house white), a very typical white wine of this region and one of my favorites.

Now come the serious stuff..they served us: Pepperoni en Salsa Verde (Red Pepper, Pesto and a Quail Egg)..again a very simple dish which I continued to enjoy with the Roero Arneis. The pepper was somewhat Pickled and grilled and very sweet, a good contrast with the sort of pesto sauce.

Next, Leak Flan con Fondutta e Tartufi Bianco (a Flan made of Leaks, covered by melted Cheese and a teaser of White Truffles). A Very tasty flan made of leaks, strong Cheese and a few shavings of the coveted White Truffle, which is in season right now in Piemonte.

Then came the star of the Appetizers: Uovo in Pasta con Tartufo Bianco (Egg in Pasta with White Truffle). A simple big 'Ravioli' with egg Yolk inside, and a generous served of shaved White Truffles. As I proceeded to cut the Ravioli and take my first bite, the golden liquid of the egg yolk oozed out, a surprise for me since I forgot that the pasta had Egg..well a good surprise that is..

Following wit the theme of our lunch and on classic Regional Pairing, I asked for a 2003 Pio Cesare Barolo. The wine was all I expected from it, a typical classic Barolo, and a good match with our White Truffles.

Now on to the main course (Yes, what we had were just the appetizers) another classic Piemontese dish which I love: Carne Cruda (Steak Tartare)..I know I always have this but I just can't get enough of it..simple hand chopped meat, simply seasoned with Oil, Sal, Pepper and a dash of fresh Lemon Juice. This type of Tartare gives you a chance to taste the meat rather than the dressing that sometimes overpowers the taste of the meat.

The next and last two dishes we had were: Tortelli (small hand made Raviolis with beef) and Bocconcini di Cinghiale con Polenta (Wild Boar with Barbera wine Sauce and Polenta). The hand made pasta was great was served with a generous serving of Parmiggiano Reggiano and the wild Boar was superb, with a thick Sauce made of Barbera D'Alba wine, which gave this dish a very earthy feel.

Dessert was practically forced upon us, since we were very full from the huge meal that we just had, but how could we say no to Maurilio?? A selection of four classic desserts: Panna Cotta, Semi Freddo al Torrone, Flan and Brunet Tradizionale. The Panna Cotta was my favorite of the four, and a great way to end our meal.

This is a meal I will not forget in a long time. Thank you Giampiero for recommending this place and hope to be back there soon. Ciao !!

Casa Lucio, Madrid

Following with my obsession in eating in traditional Restaurants (I'm trying to stay away from Fancy creative cuisine for the moment), I chose a 'must visit' place in Madrid: Casa Lucio. One of the oldest restaurants in Madrid, it's location is in the old part of town, in a street that every other place is a Tapas bar or a restaurant.

Inside the restaurant, the decor was very traditional, with waiter all in white jackets, as the olden times in Spain. As you enter, the restaurant looks very small, but they bring you in, and it looks more like a maze than a restaurant. Apparently, this is where the rich Madrileños would park their horse carriages. Anyway, on to the food we had....

For starters, I ordered a bottle of 2008 Fillaboa, an Albariño which I have never tried I was quite surprised because it was a very good one. It was served too cold so I had to let it cool down in the glass for about 15 minutes before I drank it. Very fresh and crisp, it reminded me of the smell of the sea shells.

For Appetizers, we had a plate of Chorizo Iberico de Guijuelo. Guijuelo is a small town in Salamanca very well known for hight quality Chorizo Iberico and Jamon Iberico. A very simple plate was served to us with huge/thick slices of this heavenly chorizo, meatier than the rehular ones I normally have. Needless to say they were delicious.

Nest was one of the specialties of the house: Huevos Estrellados or Los Huevos de Lucio (Broken Eggs-Lucios Eggs). This is partly what made this restaurant famous. Now, you might think that this is such a simple dish and it does not look appetizing at all, but believe me once you try this, you will change your mind. Basically it is potatoes with a broken egg on top, with a sort of oil/chorizo/egg dripping beneath which gives it the fantastic flavors..truly a great dish.

After the 2 great appetizers, we proceeded with the main course, one of them also a classic Castillan dish: Cochinillo (Baby Suckling Pig) and Cordero Asado (Lamb). Two classic dishes which we enjoyed very much. The Cochinillo was perfectly presented, with crispy skin on the outside and tender juicy meat on the inside. The Lamb was also very good, although I much preferred the Pig. With this, I ordered a Bottle of 2006 Aalto, a wine made from 100% Tinto Fino from Ribera del Duero. With deep color and a full body, I thought this would be perfect for the 2 main dishes we had. Definitely a good match for me, I do plan to stock up on this wine soon.

We all struggled to finish the food, but obviously none of us were complaining. We had no more room for anything else except for some 'chupitos'(shots) of Licor de Hierbas (Herb Liquor) and Pacharan, a typical liquor from Navarra made from Endrinas (Sloe Berries). We kept on asking for more so the waiter just left us the bottle in our table. Obviously, we left the bottle empty.

A great meal and a great place that I recommend to anyone who likes this type of food....