How a Seattle Chef Incorporates Filipino Flavor Into Dry-Aged Steak No Passport Required
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Date: 2020-05-20
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Comments and reviews: 10
Mary
Id rather still have some pandesal from a little boy selling it at the back of his bicycle. My cousin had to deliver and sell at the back of his bicycle at dawn. We had a bakery back when I was a kid and I would wake up and the smell of pandesal wakes me up and I would look at my parents eating it with coffee and my mom would make hot chocolate for me and my siblings. We would grab the ones that are a little more toasted and dip it in the hot chocolate. One second is enough for the bread to soak up that delicious hot chocolate. Wow. I need to go back to the Philippines!
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Id rather still have some pandesal from a little boy selling it at the back of his bicycle. My cousin had to deliver and sell at the back of his bicycle at dawn. We had a bakery back when I was a kid and I would wake up and the smell of pandesal wakes me up and I would look at my parents eating it with coffee and my mom would make hot chocolate for me and my siblings. We would grab the ones that are a little more toasted and dip it in the hot chocolate. One second is enough for the bread to soak up that delicious hot chocolate. Wow. I need to go back to the Philippines!
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allen
Thing about pan-de-sal is, over the decades, it's become sweet than salty in the Philippines. As a kid, Filipino food was much 'saltier', especially in the Visayan region. Over the years, the sweet palette of Central Luzon has taken over, especially in the commercial food industry. It's continuously evolving I'd say. He's doing something else here that's elevating it. It's good to see Filipino cuisine in this spectrum. Paying homage to authenticity whilst cooking it a level that's different, and beyond ordinary.
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Thing about pan-de-sal is, over the decades, it's become sweet than salty in the Philippines. As a kid, Filipino food was much 'saltier', especially in the Visayan region. Over the years, the sweet palette of Central Luzon has taken over, especially in the commercial food industry. It's continuously evolving I'd say. He's doing something else here that's elevating it. It's good to see Filipino cuisine in this spectrum. Paying homage to authenticity whilst cooking it a level that's different, and beyond ordinary.
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Ezekiel
I'ma say it. I hate pandesal because of how dusty it is. To all Filipinos, I'd like you to imagine that dusty flour leftover AROUND your mouth as you bite. Now imagine you had an accident and then the dust now covers your front neck and upper chest. Oh no the pandesal dust just went under your shirt. Oh fu- it's in your ARMPITS. You are now rubbing it around to confirm it's there. Yep, pandesal dust.
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I'ma say it. I hate pandesal because of how dusty it is. To all Filipinos, I'd like you to imagine that dusty flour leftover AROUND your mouth as you bite. Now imagine you had an accident and then the dust now covers your front neck and upper chest. Oh no the pandesal dust just went under your shirt. Oh fu- it's in your ARMPITS. You are now rubbing it around to confirm it's there. Yep, pandesal dust.
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filipino
I am Filipino, I have lived here for all my life but none of these dishes can be seen here. Well I guess, it references Filipino-American cuisine but save for the Sinigang, NONE is Filipino. Even that PANDESAL, Imma Mariah Carey that one and say I dont know her Sure, if its fine dining, it should be evolved but I dunno. Pandesal is pretty iconic so I wish it was left as is.
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I am Filipino, I have lived here for all my life but none of these dishes can be seen here. Well I guess, it references Filipino-American cuisine but save for the Sinigang, NONE is Filipino. Even that PANDESAL, Imma Mariah Carey that one and say I dont know her Sure, if its fine dining, it should be evolved but I dunno. Pandesal is pretty iconic so I wish it was left as is.
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E.K
Some comments make it sound like it's kinda negative. When I'm sure. It is not. His concept is a high-end restaurant where food dishes served in miniscule amount specially curated/elevated for a hefty price. People go there for the distinct taste and experience and are willing to pay. Im pretty sure they knew their pockets first hand before getting in. :)
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Some comments make it sound like it's kinda negative. When I'm sure. It is not. His concept is a high-end restaurant where food dishes served in miniscule amount specially curated/elevated for a hefty price. People go there for the distinct taste and experience and are willing to pay. Im pretty sure they knew their pockets first hand before getting in. :)
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Elese01
My husband and I went to Archipelago last year and it was a transcendent experience. The food, the history, the space, everything was divine. The love and respect they put into each dish is truly remarkable. If you are ever in the Seattle area please do yourself a favor and give this place a try. It is worth every penny.
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My husband and I went to Archipelago last year and it was a transcendent experience. The food, the history, the space, everything was divine. The love and respect they put into each dish is truly remarkable. If you are ever in the Seattle area please do yourself a favor and give this place a try. It is worth every penny.
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Jasmine
These people complaining they served caviar along with the pan de sal, it also happens in the Philippines guys! I also discovered foie gras being used in sinigang through a private dining company. I assume their target market is more on the middle to upper class hence they're serving with high end accompaniment
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These people complaining they served caviar along with the pan de sal, it also happens in the Philippines guys! I also discovered foie gras being used in sinigang through a private dining company. I assume their target market is more on the middle to upper class hence they're serving with high end accompaniment
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john's
yow, it's his own twist to pull these dishes off. fine dining naman siya, so small portions but different dishes. ang close minded ng iba. quite entitled, e pagkain lang naman yung topic, tinatae rin naman yan. di rin naman nila pera yung ginastos sa fine dining. i dont know where they are coming from.
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yow, it's his own twist to pull these dishes off. fine dining naman siya, so small portions but different dishes. ang close minded ng iba. quite entitled, e pagkain lang naman yung topic, tinatae rin naman yan. di rin naman nila pera yung ginastos sa fine dining. i dont know where they are coming from.
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Adlen
We don't smell freshly cooked food here in the Philippines. It is like disrespecting the one who cooks. every food smells good and smells delicious. And you could actually smell the aroma of the food without sniffing it. We would only smell a food if we think the food has gone bad.
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We don't smell freshly cooked food here in the Philippines. It is like disrespecting the one who cooks. every food smells good and smells delicious. And you could actually smell the aroma of the food without sniffing it. We would only smell a food if we think the food has gone bad.
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Mark
Kinda weird cuz Filipino food is usually soul food. No clue how well this translates to fine dining taste wise, presentation sure looks the part tho. And probably most Filipinos might say (especially boomers and older) that high end Filipino cuisine back home is a waste of money.
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Kinda weird cuz Filipino food is usually soul food. No clue how well this translates to fine dining taste wise, presentation sure looks the part tho. And probably most Filipinos might say (especially boomers and older) that high end Filipino cuisine back home is a waste of money.
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