There's a place in BF that serves lamb satay! Whee! That was my first reaction on reading the menu at Food de Sentosa, a Singaporean restaurant in Phase 3 that's been garnering quite a bit of attention lately. Business has been good so they are expanding the restaurant and adding five to six more tables next month.
Food de Sentosa is owned by Mr. Ronnie Teo, a Singaporean who's immigrated and married here. His son, David, turned out to be a co-teacher of mine at the College of Saint Benilde, but had to take a leave to help out at the restaurant due to the unexpected boom of demand there. He is now its full-time manager but you can also find him inside the kitchen helping his dad cook.
The elder Teo is a retiree who started the restaurant simply because he got bored after retirement. He had always loved cooking as a hobby and being the cook of the family, he brought in his family recipes as well as his own style of cooking and drew from Singapore's mixed Malay-Chinese heritage to build up Food de Sentosa's menu.
The eventual success of Food de Sentosa is one of life's quirks that just happens: With no business plan, no formal culinary training, no background in the food business, but armed only with a love of food and cooking, he launched his restaurant in November 2009. He never expected it would take off the way it has--they were even featured in the Philippine Daily Inquirer without their knowing a reviewer had visited--because he wasn't serious about it when he started, recalls David.
Today, they have regulars in and out of BF, like a fellow Singpaporean who travels all the way from Batangas just to eat there three to five times a week. Can you say Food de Sentosa addict?
One other reason for his success may be that Mr. Teo simply can't say no to any customer requests--he once cooked tempura for a customer. "Sometimes, he will cook something new on the spot and sometimes the dish would find its way to the menu the next day," David grins. He will also create new dishes with in-season ingredients like tom yao, kay lan, bok choy, and tang-o either from the local market or flown in from Singapore. (They also have kid-friendly dishes like Fried Fish Fillet with Chili Crab Sauce that's not spicy and custom-made prawn-flavored fried chicken).
Cathy and I decided to try out the Lamb Satay -- hey, I never say no to lamb satay! -- the Black Pepper Beef, and the Nasi Goreng.
We loved the Lamb Satay, grilled to tender perfection and served with Mr. Teo's own traditional peanut sauce. Food de Sentosa's version of satay sauce is not as sweet as the Madurese version served in Pawon Ageng; I think it has more tamarind, and has a more herby aroma. Which do I like better? Give me both! Nobody ever died of a satay overdose, and one of these days when wifey is not watching I'm going to prove it! The sauce went very well with the unique aroma of lamb.
The Black Pepper Beef had a nice savory flavor, though not as hot as I would've expected from a Singaporean restaurant; unfortunately there were some tough bits.
I enjoyed the Nasi Goreng, Malay-style spiced fried rice with bits of meat, vegetables and egg, made savory with belachan, Malay dried shrimp. I rather wish the portion was a bit larger because we finished it before we could consume all the beef. The Nasi Goreng was really a meal in itself--a scrumptious one at that--so we could've gotten two and skipped the Black Pepper Beef.
I also wish I wasn't allergic to crab. A serving of chili crab went to the other table just as Cat and I finished eating, and the aroma simply grabbed me and almost made me forget I'd already eaten.
I've always said BF Homes needs more restaurants like these, and I'll say it again. Singaporean food is a great way for Pinoys to start sampling the wider galaxy of Asian cuisines, blending as it does the influences of Malaysian and Indian cuisine with the familiarity of Chinese, and Food de Sentosa is just the place for it.
One last detail: Why the color purple as the restaurant's theme color, we asked David. Because his dad didn't want the all-too familiar red, David laughs. Food de Sentosa's striking color was a great way to announce itself to the community a year-and-a-half ago, being the first restaurant here to use it in a big way. Today, his cooking and can-do attitude has endeared himself to his customers and has established his former hobby into a full-blown business.
Editors Note: We'd like to thank Ria Quintos-Ortega for reviewing Chic-Boy for Good Living BF.
SAVED BY THE FOOD
By Ria Quintos-Ortgega
I have heard many good things about Chic-boy from my friends and my party-legal children. I have been told me about their delicious Chicken Inasal and garlic rice with chicken oil poured over it with extra toasted garlic sprinkled on top. Doesn’t that just make your mouth water?!?! So I decided to bring my brood to the Chic-boy branch along President’s Avenue, BF Paranaque for dinner so I could see for myself what the fuss was about.
Let’s talk about what’s good about Chic-boy. First, parking was not a problem, considering it was a Sunday night, and the place was packed. There was more parking on the left side of the building too.
Second, the food was fantastic! Chic-boy is a play on the words Chicken and Baboy. We felt like the “boy” part of Chic-boy so we ordered the following items: My husband had the salmon sinigang, a double order of garlic rice, a double order of ginisang kangkong to share, and the Whole Cebu Lechon Liempo. My daughter ordered the SS-1 (Sizzling Special Meal Lechon Sisig served with rice and soup). My son and I both ordered a CB-6 (Chibog Busog Meal Cebu Lechon Liempo served with rice and soup).
The salmon sinigang was what I would like this dish to be. No scrimping on the salmon belly and soup sour enough to make your cheeks pucker. The garlic for the rice was toasted to perfection. The kangkong was very flavorful, well-seasoned and had the right crunch and color to it. The liempo is to die for with its delicious, well-marinated, juicy, succulent meat and crispy skin. It was lovely. The sisig was perfect - comparable to those served near the “riles” in Pampanga. There all sorts of textures at play with the softness and stickiness of the fat and crunch of the skin and the tenderness of whatever lean meat there is. Not to mention the added kick of the spicy sili! It was a rock concert in my mouth.
Third, Chic-boy is rice-all-you-can country! Yes, you read it right. This place serves unlimited rice. For those of you who are big fans of the stuff, the waiters go around carrying rice buckets, ready to plop a hot steaming heap of unadulterated carbohydrates onto your plate.
Lastly, you get great value for your money here. A very filling CB-6 meal costs P99. If you add a bottomless iced tea, it will come to about P124. Not bad at all!
Unfortunately, I do have some issues with Chic-boy, starting with the poor ventilation. The minute we walked through the door, the air was thick with the scent of barbecue smoke. It clung to my hair and my clothing. You must not shower before going here. Wait until after you get home or you’ll have to take another one if you do.
When we entered Chic-boy, we waited to be seated. The waiter approached us after a few seconds to tell us that we needed to place our order first, but we had to wait for a free table. He quickly added that there were people who were almost done anyway, so it shouldn’t be a problem.
Well, it was. After we had our orders efficiently taken by the person at the counter and was handed our order number, we had to look for a table. I approached one of the waiters and asked if there was a queue for seating. The reply was, “Wala po. First come, first serve.” I replied with, “That’s not a good idea.” People were circling the area for tables like vultures prowling for a meal. Some who came in after us got a table sooner just because they happened to stand next to some diners who finished earlier than expected. Not exactly first come, first served, is it? To be fair to the service staff, they rustled up a table once I grimaced at their response.
Once we were seated, we were served in trickles. The first to arrive were the drinks, the salmon sinigang, my husband’s double orders of rice and ginisang kangkong, and my daughter’s SS-1. My son had to follow up the rest of our orders 7 minutes into the meal. By the time the Whole Cebu Lechon Liempo and one of the CB-6 orders got to us, my husband was halfway through. They seemed to have forgotten my order, so I had to follow up on it. My CB-6 didn’t arrive until everyone was almost done. I was, then, pressured to wolf the delicious food down. I was so rushed that I wasn’t able to ask for the soup which is supposed to be available upon request.
The restroom? It was nicely appointed, but by the time I got to it, the liquid hand soap was so diluted, it may as well have been water. There were no paper towels to dry your hands with, and worse, there was no toilet paper. The toilet and urinal were not as clean as I would like them.
My verdict is this: If you’re in the mood for a no-frills, insanely affordable pig-out meal, with extra helpings of rice and well-prepared meat, Chic-boy is the place for you. I’d definitely go back to eat there again! Come on, guys! I’m rooting for you!
We're proud to present another success story from BF Homes in Pinky Anonuevo, proprietress of Pinky's Goodies along El Grande Avenue. Starting from just her mom's signature butterscotch brownies, Pinky has grown Pinky's Goodies into a bakeshop that supplies retailers as far as Tagaytay and Davao and is now about to enter the Landmark chain of supermarkets.
She's also proof positive that Ilonggas have a magical connection to pastry. "What's the secret?" we ask her. "The sugar!" she laughs. "I think it's very simply because in Iloilo and Bacolod we're at the center of the sugar industry and with so much sugar available, it was easy to find ways to use it. Also I think because the Spanish influence is strong there -- look how many of our pastry products in Iloilo have Spanish names." These influences came together in a set of traditional family recipes that Pinky inherited from her mother, who inherited it from her mother, with which she established her bakeshop.
Date and Walnut Cookies
Pinky's Goodies sells Butterscotch brownies in traditional, Chocolate, and Mango variations, plus an assortment of merengues, muffins, cookies, yema, biscocho, and Iloilo's signature Pancit Efuven noodles. I got to sample the Butterscotch in their new foil packaging, which Pinky had to do to maximize their shelf life in anticipation of supermarket distribution, the delectable Banana Muffins, the Date and Walnut Cookies, and the Raspberry Cookies. They were good!
I specially liked the three varieties of Butterscotch, the Banana Muffins, and the Date and Walnut Cookies. The butterscotches were moist, chewy, full of nuts and fruits, and I could taste every different filling because they were neither too sweet nor too buttery. Yum. As for the Date and Walnut Cookies, they were also nicely chewy and the walnuts fresh-tasting. I hate the taste of stale walnuts, and these cookies were thankfully innocent of that taint. My personal favorite though would be the Banana Muffins, as I've always loved banana-based breads and cakes. I got mine baked just that day, and it was wonderfully moist and rich, with just the right amount of butter, the banana flavor very fresh and clean. Now that I know what Pinky can do, I'm just itching to try out their new Banoffee Pie ...