Appetizers: Agedashi Tofu & Pork- tofu, pork belly, fried garlic chips, bonito flakes and pork chicharon. Ginataan Fish Cakes- fish cake patties with coconut sauce and fish sauce.
Starter: Chicken Wonton Sopas- chicken broth and wontons, potatoes, carrots, celery, green onion oil garnished with chicken skin and fried garlic.
Main: Garlic Fried Rice, Chinese Long Beans, Arctic Char Escabeche- deep-fried Arctic char, carrots, red pepper with lotus root chips and sweet and sour sauce.
Shortribs Bistek- braised short ribs with edamame hummus and Asian pear salad. Vegetarian- Portobello Mushroom Wellington- mushroom in puff stuffed with quinoa, wild rice and vegetables with a yellow pepper coulis.
Dessert: Coconut Panna Cotta- served with jackfruit ice cream.
Wine: Tuli Pinot Noir (California), Vina Esmerelda (Spain).
Photos by Krypton Enerio, Bryan Mesias, Star Roxas and Alfred Gaddi | Filipino Journal
