Dinelli, a new deli-cafe in Q.C. (and a word about TARA)

LIKE your salami and pepperoni? how about some prosciutto, sausages and delicate cheeses from Europe and Australia?

If you live in Q.C. like I do, you probably go to Santi's for these delicatessen items, as well as their steak cuts and bottled goods. I have no complaints about Santi's and continue to pay for their items through my nose. Yup, they are expensive but like I said, I always thought I was getting my money's worth. I don't have to fly all the way to Switzerland just to get a block of gruyere.

Well a new deli just opened on the opposite end of Timog Ave. called Dinelli, owned by Rep. Eric Singson of Ilocos Sur, and managed by his daughter Kristine Singson Meehan and husband Anthony Meehan. I was invited to its official launch last Tuesday, Nov. 18 by boy wonder, Chef Robby Goco, who designed the menu of this deli-cum-cafe.

At first glance, the prices of its deli items looked about 10% lower than Santi's, although I wasn't able to inspect all 'cos the entire place was in a frenzy. Space was tight, and everyone was talking while eating and drinking. But according to Pinky Mendoza, director of sales and operations of Dinelli, they are getting their goods directly from suppliers instead of consolidators which helps the establishment cut down on expenses. (If her name sounds familiar, yes, Pinky used to be w/ the other deli.)

The dishes on the cafe's menu seemed affordable as well even by Q.C. standards. (My friend Pangs had his doubts, but I assured him that there were enough rich folk in Q.C. who support good food.) I haven't eaten a full meal at the cafe so I can't assess its dishes just yet. Although so far, Robby's concoctions in his own Cyma as well as other restaurants he has worked with, have yet to let me down. I intend to have lunch there next week and will give you the lowdown.

We enjoyed the various hors d'oeuvres served during the event which used ingredients sold at the deli (e.g. slices of wagyu beef on polenta, halibut on toasted french bread, creme brulee w/ chocolate mint discs, etc.) as well as the red and white wine selections w/c were flowing the entire night.

(Pinky Mendoza and Rep. Eric Singson)

Other products sold at the deli include Australian wagyu, various lamb cuts, black angus; free range chicken; lumpfish black caviar from Norway; Chilean seabass and Halibut from Norway; foie gras from France; and as I mentioned earlier, sausages, hams, as well as cheeses from Europe and Australia.

There is also a wide array of bottled condiments like vinegars, olive oil, whole peeled tomatoes, and kalamata olives, canned zucchinis, chocolates, etc. Almost everything that a home cook or chef may require. I will personally go back to pick up some wagyu and halibut, and I've already been looking up the various recipes I can experiment w/ for the fish. Wish me luck!

Oh did I mention Dinelli also has a small selection of wines? I promise to inspect the wine section further and tell you about it as well.

Dinelli is located on #5 Timog Ave., Q.C. across St. Peter's Church and near the old Circle Theater. Tel. No. 666-3544.

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BTW, the hosts for the night were our own Philippine team to The Amazing Race Asia, Tisha Silang and Geoff Rodriguez. I didn't really know them but I was kapal anyway to blurt out to Geoff who was standing about 5 feet away from us, if they won the race. Of course he didn't want to say but was very good natured about it.

Geoff was actually very friendly, surprisingly, considering how he managed to rub off the other contestants the wrong way w/ his seeming arrogance. Siguro, he was just under too much pressure to win. After all, we all know what happened our team last year, right? (Boo-hoo)

(Geoff Rodriguez and Kristine Singson Meehan)

But he, and even Tisha, were very nice and sounded sincere. They accepted our good wishes for the show (but it was kinda weird; we were wishing them luck when the race was actually over weeks ago, ngek). Huy she's very sexy ha. So thin. Kainggit. (Of course, if she spent part of her time scouring and buying from delis like I do, she wouldn't be so slim haha.) Lurved her pumps. Sorry, I wasn't able to take her photo, only of Geoff, and it didn't even do him justice. Too much libation on my end. Oof! my apologies man. He is actually much cuter in person.

Geoff was even almost apologetic that he didn't look Pinoy enough to represent the country. So to make up for it, I guess he wore all those very cool Pinoy-themed shirts all throughout the show w/c he said were available at Team Manila at Powerplant in Rockwell Makati.

Anyway, watch TARA tonight. It's the finale show. I'm rooting for them.

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UPDATE: Tish and Geoff came in second place. Not a bad showing. Congratulations are still in order. Maybe next year, Team Philippines will come in first.

If you found a bag w/ a million pesos, what would you do? And the best lamb adobo

Finally some good news amid all the posturing over the Meralco/high power rates issue, and rice crisis created by the presidentita herself. Ano ba 'yang babaeng 'yan, walang ginawa kundi pumunta sa DOJ at lumabas sa TV at magpa-photo op! I think she must have visited the agency like four times already to check out kuno the progress in cases against so-called rice traders. Micromanager? No, super KSP lang, graveh! Anyhoo...as promised, the good news...

Waiter returns a million pesos
ABS-CBN News online
May 12, 2008

What would you do if you discovered an abandoned bag with a million pesos in it?

A waiter at a restaurant in a mall found one on Wednesday and decided to look for the owner and give the money back.

Alexander "Stitch" Latag found the money in a blue SM plastic bag on a seat outside Cyma restaurant in Greenbelt 2 where he works. At first, Stitch thought that the bag was just trash but checked the contents first before throwing it out.

"I looked at it to check whether it was trash or a bomb," Latag said with a laugh. Latag said he got nervous when he saw bundles of P1000 bills inside the bag. When he showed it to a colleague, a lot of things played on their minds, he said. They thought it might be ransom money or for illegal purposes.

Latag said he saw the woman who left the bag outside Cyma. He waited one-and-a-half hours for her to come back and when she didn't, Stitch gave the bag to their manager, Jay Espinosa. (Read on at Waiter returns millions.)

Kudos to Chef Robby Goco and his professional and honest staff.

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Okay, the honesty part done with, but why the Eff would someone bring around P1 million in cash and in a plastic bag man din? I mean are you nuts, lady? Haven't you heard of attaché cases? Ahm chure napagalitan ka ng boss mo at ang kapal mo'ng kumain muna bago i-deposit yang pera sa bangko. Someone at POEA better check if this manpower recruitment agency even has a license! Imagine charging their clients P200,000 each?!

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Speaking of Greek food, I went to this Greek resto by the beachfront in Boracay last Saturday, and gads! that was the driest and saltiest lamb adobo I've ever tasted! (Why lamb adobo is in a Greek menu to begin with is beyond me. After all, adobo is more a Pinoy thing although technically, it's Spanish in origin, i.e. "adobar", to marinate.) Miggy and I also had the spanakopita (feta cheese in a rather thick phyllo pastry) and a Mati salata (greens, walnuts in a tart vinaigrette)...which were quite ordinary. If I may quote one respected young food writer's text message to me, the food in this restaurant is "nothing to write home about." No wonder the resto was empty except for three tables, and that included us.

Anyhoo, for the best lamb adobo, go to Bro's Mustache at Sct. Madriñan in QC. Eat it with garlic rice (or crusty bread and sop up the juices in the olive oil mix), while drinking San Mig Super Dry and listening to an acoustic Chikoy Pura sing Joe Jackson. Coolness, and yummy-ness! (Yummy lamb adobo, not Chikoy ha, although pwede na rin! he-he)

Anyway, I once asked Gigi Vinzon, co-owner of Bro's Mustache, the recipe to her lamb adobo. (Whoa, this lady can cook!) But try as might, I couldn't get it down to perfection. Ahm chure she left out a secret ingredient. Oooh Francine, I am so missing that lamb adobo now. Lesgow!

Island flavors

Part One


(Hama, where Mongkok used to be.)

WITH the summer vacation officially on, no doubt Boracay Island will be one of the favorite destinations.

On a recent visit, the gang stumbled on two new restaurants that are sure to excite the palates of this season’s crop of bakasyonistas.

First off, Hama is the latest venture owned by business partners Juan Elizalde and Paolo Occhionero, both of Aria and Café de Sol fame. With wunderkind chef Robby Goco and partner Raymond Palmez as consultants, the restaurant also relies on a veteran, chef Jimmy Cuenca, who has trained under the most demanding chefs in various prefectures in Japan.


Fresh ingredients, sauces from scratch

Hama was a surprise. Before we even knew that Goco had an inspiring hand in the creation of its menu, the restaurant already wowed us with its distinctly savory dishes, reasonable prices and generous servings. Part of the secret must be the top quality and freshness of most of its main ingredients, such as the seafood and vegetables, and high-grade meats such as the steaks. No doubt it can rival the best Japanese restaurants in Manila.

So we had really fat shrimps coated in the thinnest of batter, which gave a perfect crisp and volume to the ebi tempura. The salmon sashimi was a bright orange and of the fleshiest cuts. The Wagyu Strip Steak was perfectly tender and juicy. (I only objected to the sweet heavy sauce—made from Italian vinegar and teriyaki sauce—which smothered the meat. I suggested to chef Jimmy that the sauce be served on the side next time. Another friend suggested to Goco that maybe the diner should be asked how he wanted his steak done, as he had received his steak too well-done.)


(Salmon 3-way Salad...succulent, refreshing, crispy.)

Another noteworthy aspect in the creation of each dish is that most of the sauces or dressings are made from scratch. Nothing comes from a bottle except the oil and basic condiments of soy sauce and vinegar. So expect that the mayonnaise it uses, for example, won’t be your garden variety kewpie in the clear plastic-squeeze bottle that most restaurants, even the high-end ones in Manila, uses, but actually homemade with egg yolks, salad oil, rice vinegar and salt.

“I would describe Hama’s food as a combination of authentic Japanese cuisine and some original dishes with a unique, modern twist,” said Elizalde in an interview with the BusinessMirror. “It should not be mistaken as a ‘fusion’ restaurant, however, as we still use the basic ingredients found in authentic Japanese cuisine even for our original dishes. The Hama menu is designed for everybody who loves Japanese cuisine and should appeal to a broad range of customers with its varied menu selection. To be honest, all the dishes on the menu are truly delicious, and I’m very pleased with their outcome.”

(Love those mochis!)

We were, too. One of my favorites was the Salmon Three-Ways Salad, which was an interesting combination of succulence (from the salmon meat), crunch (from the crispy skin) and saltiness (from the salmon roe). It was obviously another creation from the mischievous mind of Goco, who strives to impart umami (the elusive fifth taste) in the dishes he creates, be they Japanese, Greek, or Mexican. (Goco is also the brains behind Cyma and, in another lifetime, Tequila Joe’s.)

Of the versatile Goco and his team, Elizalde said, “Jimmy is a very knowledgeable chef in authentic Japanese cuisine due to his extensive work experience abroad and locally for Japanese expats. When Robby and Raymond were developing the Hama menu, they tapped Jimmy’s experience in creating many of the authentic Japanese dishes, but also combined their talents together to create new dishes with a slightly modern approach. This is why our Hama menu has an interesting mix of both authentic Japanese dishes and those with a unique and modern twist.”

(Chef Robby Goco is pleased with his Hama meal.)

Unfortunately, Elizalde doesn’t have any plans of putting up a branch in the metropolis. “At this point, the restaurant is still too new to make plans to expand Hama outside of Boracay, but the intention is there.” Now, that is certainly something to hope for.

***Hama is located at Phase 2, D’Mall, Station 2, barangay Balabag, Boracay Island. Call (036) 288-5978. The restaurant also accepts take-out orders.

(This story appeared in BusinessMirror, April 11, 2008. Next week, my take on Courtyard Bistro.)