Oriang: Redesigning Filipino dishes

MANILA, Philippines - From its appetizers to desserts, a new dining destination at the Bonifacio Global City exhibits a fine rediscovery in Filipino flavors and dishes by combining tasty details and gastronomic artistry with affordability.

Located in the busy Fiesta Market foodie haven outside Market! Market! mall at the Bonifacio Global City, Oriang is the latest venture of restaurateurs Vic and Freddie Wenceslao, who earlier opened a more upscale Cafe de Bonifacio at the Podium in Ortigas.





"Oriang is a lower priced--not lower end--version of Cafe de Bonifacio," Vic explained, adding that the place is named after revered Filipino hero Andres Bonifacio's wife Gregoria de Jesus, whose nickname was Oriang.

The Wenceslao brothers, who also own most of Figaro Coffee's franchises at the BGC, tapped executive chef John Cu-Unjieng to put together and experiment on a casual dining menu of classic native dishes following the restaurant's Philippine Revolution theme.

This collaboration resulted in an extensive selection of meals and snacks that would favor all types of diners. Perhaps the variety is reflective of the Wenceslaos' preferences--with Vic having a predominantly vegetable-and-fish diet and the younger Freddie calling himself a "meat lover."




"We wanted to step up the level of Filipino casual dining which is comparable to upscale restaurants but that which our guests can enjoy at affordable costs," as Chef John said.

Once a guest is presented with the menu, a complimentary snack of fried hofan (noodles) with cilantro pesto is served. While it could have been a bit tastier, the gesture is nonetheless easy to appreciate.

Diners would then be torn choosing from an array of long-time favorites, all having a signature "spin" to them--a presentation that goes beyond effect or appearance, but plays along to bring together flavors and texture even the most particular of customers can readily love.

These are some of the offerings:

Appetizers. The flavorful, shrimps in Gambas al Ajillio (P275) are of a generous size and their lumpiang hubad (P135) is presented in a surprising way that it's almost unrecognizable. Such entrées alone can already make a light, satisfying lunch (or brunch).

Main dishes. The pork slices in its binagoongang bagnet (P185) were mostly fatty, but the sauce is enjoyable that you would not mind the extra calories, while the addicting chicken binakol (P265) Pcan be your side dish or soup, but good enough to be taken as a single viand.

The butterfly tilapia in tamarind sauce (P265) and crispy hito (P265) are Wenceslaos' favorites and are preferred by many guests. Balance these well-presented and tasty fish servings with the Original Oriang Orange Chicken (P235) that kids would like or Embotido con Ampalaya (p185) which is of two dishes in one.

Rice. Oriang has three specialty rice recipes that should not be missed. You can take either the Oriang Super Fried Rice (in crab fat, P215), Pinakbet rice (P195) or Tuyo fried rice (P155) on each of your visits as all are enjoyable that you would not mind taking them without ordering an extra dishes. Characteristically, the rice dishes tend to be a bit oily so take them in moderation.

Salads. Food experts say that the overall quality of a restaurant can be judged from its salad as it is prepared without much frills or show. Oriang's mix of squid, turnips and other vegetables is then a testament to its earnestness (P185) in making the overall dining experience one-of-a-kind.




Desserts. To expect delectable desserts on top of such heavyweight dishes is somehow too much to ask. But Oriang is too dedicated to food to just serve typical endings to a meal. Instead, Chef John and the Wenceslaos dare customers to stop by the venue just for dessert.

Try the layered, cup-like Turon de Gregoria (P85) with ice cream and the Mango Latik (P85) of fried roti and coconut sauce and you would want to dine again there tomorrow. (P.S. The brewed coffee is good, too!)

What sets Oriang apart from other Pinoy-themed restaurants is how we put a fresh spin on what we serve," Chef John said. True enough, the resto is just among the many in the area--most of which offer cheaper Filipino lutong bahay fares--but the quality of its food and the youthful, patriotic ambience make it an ideal place for after-office gatherings over dinner without having to strain budgets.

source: philstar.com

5 reasons why you should dine at Chateau 1771 again in your next night out

Reliable menu, friendly waitstaff, and elegant but warm interiors. These are some of the reasons that regular patrons claim on why they keep returning to 25-year-old restaurant Chateau 1771.

The restaurant recently added new offerings to their menu—a welcome addition to some of our favorites. A little change here or there, Chateau 1771 confirms that it still serves the best food created by Executive Chef Vicky Rose Pacheco. And here are more reasons why you should revisit the classic restaurant in your next night out.






1. No borders cuisine
Chateau 1771 started out as a French restaurant and but now serves French, Italian, Swiss, and no-borders cuisine. “By no borders, we mean you can ask for specific things to be changed in the menu or on your dish because you don’t like it, or if you are in a particular diet,” says Kirk Daquioag, Chateau Group marketing manager. “Restaurants would say no they wouldn’t do that, whereas here, we will always, if we can, oblige to your request.

2. Healthy, organic ingredients
A welcome addition to the Chateau 1771 is the organic dishes such as the chicken, pork shoulders, and vegetables.

“If we can find a good source of ingredients, we try to make it organic,” shares Daquioag. “For example, all our chicken dishes are organic, the pork shoulder  (the only pork dish in the menu) is organic. We also serve organic vegetable, organic rice, so that you would have a lot more choices to side dishes and things like that.”

“We try to give healthier choices,” he says. “So, if you are in any specific diet, be it Cohen diet, low carbs diet, there is something for you.”


3. More seafood dishes
If you have been browsing Chateau 1771’s menu, then you would have certainly noticed the wider selection of seafood that they have been carrying since late last year. There have been some add-on sea food dishes to the choices, a delight to any pescetarian.

“We have a section which has a variety of different fishes and as well as a local fish of the day and you can have that cooked in three different ways,” says Daquioag.

Selections include Norwegian salmon, ocean trout, halibut, or the local fish of the day to be cooked according to your preference. The restaurant also offers it in three different ways: steamed covered with bokchoy, leek and carrot cream sauces, and mashed potato, sautéed then covered with bread crumbs then baked with lemon butter, and then baked with fresh lemon thyme, extra virgin olive oil & pecan nuts, and rice.  Seafood such as fish or prawns can also be grilled.

4. Slow-cooked meats
The selection of cocette (small casserole) fare is another welcome addition to the menu.

Meat are slowly cooked together with spices such as oregano, sage, rosemary, and many more in the cocette giving your tastebuds utmost pleasure. Pick your choice of lamb, veal, beef, duck, or pork to be served in the tiny casserole.

 5. More delectable dishes to come
Chateau 1771 first started in Malate. CEO Ricky Gutierrez wanted to offer something to the internationals who were dining there.  Over the course of the years, the influences—Italian, French—for Chateau has changed.

The restaurant has become known for its signature dishes such as the Raclette, Flaming Potence, Caesar Salad, and Pasta Chorizo. “But it is our ability to adapt to changing times and market which is reflected in surviving for 25 years, but not only surviving but excelling in what we do. I am sure the way we are going, we have got another 25 years to go,” Daquioag says.

• Chateau 1771 is located on the Ground Level of Greenbelt 5, Greenbelt, Paseo de Roxas cor. Legaspi St., Ayala Center, Makati City. For inquiries, (+632) 729-9761.

source: interaksyon.com