Grand Opening: Tourné by Chef Sandralyn Hataway

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Our good friend Hannah Lagazo invited us to support her newest venture together with her best friend, Chef Sandralyn, Mark Anthony de Jesus, and other partners. Last night, 11 June 2011 I attended the grand opening of Tourné by Chef Sandralyn Hataway. There has been a lot of buzz around this restaurant and seeing it being constructed and decorated at the Fort increased the intrigue behind its unveiling.

Here is a short intro to the team behind Tourné culled from their Facebook page:

Chef Sandralyn Hataway is a graduate of Le Courdon Bleu, Texas. Her talent and passion in cooking paved the way to put up Tourne'. Inspired by Alice Waters and Slow Food, we will make sure that everything we serve is fresh from field to fork.

The Tourne' Culinary Team is composed of diversed Chefs. Passionate with their craft and playful with their skills.
Chef de Cuisine Jay Rollan and Chefs Andre, Neil, Herbert, Jah & Dino. (Sorry if I forgot someone)

Certainly, Tourné will give you sumptuous meals because the team believes serving good food is a responsibility.

Three things struck me upon reading this (prior to the event):

The Concept of Slow Food
As opposed to convenient fast food, the concept behind slow food ensures that everything served is made in the kitchen. From the bread, to the ketchup, to the sauces - nothing is store-bought. Everyone is assured that the quality of food is to the chef's liking.
Field to Fork
Corollary to Slow Food, field to fork is a philosophy of having the fresh produce and ingredients unadulterated in the dishes. There is sustainability within the community as they also support local producers and tailor fits the menu to what is available.
Serving Good Food is a Responsibility
This is a promise any diner would love to hear and I feel that the team takes to heart. Their commitment on sustainable cuisine reflects in the service and of course the delight of their customers.

The event was well-attended. Place was packed with friends wanting to have good food and a good night.

Love the modern country feel to the interiors. Quite relaxing and nice ambiance to enjoy "slow food".

Bar is well stocked with friendly bartenders. Free flowing red and white wine + cocktails throughout the night.

I'm feeling the open kitchen concept where one can see how the food is prepared. Good looking chefs too!

The quote from Alice Walters says it all. Nice touch!

After Chef Sandralyn gave her welcome remarks after fleeting from inside the Kitchen, everyone made a toast as she poured sparkling wine on the glass tower.

And then the food is served - buffet style.

We started with Gazpacho shooters (cold savory soup) two kinds, made from melon and watermelon. which was divine and refreshing. Also had some Smoked Tuna Mousse in Potato Chips (chips were soggy though but the mousse had vibrant flavors). Downed these in one and forgot to take a picture. :)



Beef skewers with Chimichurri Sauce (from South America using Parsley, Garlic, Oil, Vinegar and herbs)

Tourned Carrots on top (Tourne is actually a technique of cutting vegetables / fruit in an oval shape or a Canelle)



Pesto Marinated Pork Tenderloin with Yellow Rice (fresh basil flavor on tender and well roasted tenderloin)



My plate was so full!



Chocolate Fountain with Tourneed Fruits. Also tasted the bite-sized Red Beet Cheesecake (very original and yummy)

After dinner, everyone was once again called inside to watch an AVP which Hannah prepared. Everyone was informed of the vision behind Tourné, the great team behind it and what good food is waiting for everyone who enters the restaurant.

 

The party has just started so as our wine glasses were filled over and over, more food came out for us to taste.

Home cut Sweet Potato Fries with home made Ketchup - first time I've tasted home-made Ketchup. Had a very bright fresh tomato taste which was not too sweet nor too sour. Definitely bolder than salsa but lighter than store-bought Ketchup. Nice counterpoint to the sweet and starchy fries.

Sweet Peppers and Blue Cheese Pizza - Can't go wrong with blue cheese (Gorgonzola I think). Would have been better if the crust was crunchy and not like pita.

Wonderful to see super friends at the event (Michelle Sario, Hannah Lagazo, Rain Dagala & Neth Ngo) among others.

The night was so fab it felt like a Friday!

To Team Tourné - the biggest and warmest congratulations! Looking forward to the dining experience soon and taste international cuisine using the freshest local produce. I heard that they have bi-weekly menus to stay true to the Slow Food concept. This is something which a food enthusiast like me really applauds!

Tourné is located at The Fort Strip, Taguig.

Email: Tourne.Restaurant@gmail.com
Telephone: +63917-8275685
Facebook: Tourne by Chef Sandralyn Hataway
Twitter: @ChefSJHTourne
Business Hours: 10 AM to 10 PM daily, extended hours on weekends

Watch out for my restaurant review of Tourne soon! Cheers! :)

I Found the Yeti and the Cave Man

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I was going to pick up my Mom & Tita at Tektite, Ortigas and I got there kinda early. So I decided to swing by Pearl Drive to kill time and hang where else, but Starbucks. Then this little quaint orange corner store caught my attention.

I was intrigued by the name - Cave Man & Yeti. The Yeti part I kinda got - something sweet and cold (maybe another yogurt place?) but the Cave Man kinda puzzled me (beef ribs? turkey leg?).

So I entered the place which despite being a bit cramped had cutesy pillows which were comfortable enough.

find the yeti! =p

The Cave Man & Yeti now demystified upon looking at the menu (full menu and website here).

Yeti is the flavored shaved ice (with toppings available) and Cave Man are the Mochi Buns

I have tasted Mochi Buns before at Dec's Chinese Deli. Made from rice flour, milk, eggs, sugar and sesame seeds - imagine it being an Japanese/Korean version of a French profiterole (cream puff pastry) that is both chewy and airy. Really more of a snack (not too filling) that is best served warm and toasted. I think it would be nice if it had something inside like a real Mochi (ice cream? hahaha). These sell at P28 per piece here while the ones at Dec's (Wilson, Greenhills branch) is a better deal at P90 for 6 pcs. The Cave Man represents the Mochi Buns.

Mochi Buns in the heating display rack

Parang the Mini Buns are really mini! ;)

So I didn't really want these Mochi Buns so I looked at the menu again to see their Fire & Ice promo. It's a combination of 1 regular shaved snow (you guessed it, represented by the Yeti) with a fruit topping + 4 pcs chix wings from Chicken Park. For P160 seems like a good deal. I decided to get the Vanilla Ice with Strawberry and Spicy Sesame Wings.

Looks sulit. And I'm always a sucker for a combination of sweet & savory / hot & cold.

The chicken is fried to order and you can select a sauce to go with it (Original, Sweet Sesame, Ginger Soy & Spicy Sesame). It's tender and a decent size (2 chicken wings cut into 2 = 4 pcs). Order a la carte for P99 - option to have 2 drumsticks instead of 4 wings. The Spicy Sesame wings are really spicy with chopped siling labuyo (bird's eye chili) but the salty and sweet sauce gives it balance.

The shaved ice was a bit disappointing. It was just too sweet to begin with. And the strawberry syrup was like diluted strawberry jam - big, chewy, very sweet strawberry chunks. I might not order this individually (P48 for regular size + P10-P20 for toppings) again but what I enjoyed is how it became a counterpoint to the chili fried wings I was having.

It's actually a good combination hence I did not realize everything on my plate was gone. Not bad for P160 (that's P9 less if ordered a la carte). Too bad their electrical outlets are covered with stickers therefor no plugging of laptop - I can imagine why they did that because of the students at UA&P who makes extra long tambay even if they have finished their shaved snow. Peace!

Check out their promos at the website (highest shaved snow tower of the month gets 1 FREE regular shaved snow for 30 days!) and like them on Facebook.

Restaurant Review: SamboKojin

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Lunch on May 15, Sunday and I was not cooking, unlike most of the time when I get to prepare a gastronomic feast again for my family to enjoy (sometimes devour) after going to church. My mom told me that we have visitors from Canada whom we are taking for lunch. Guess where?

The Triple V Buffet - Dad's, Saisaki, Kamayan! The staple restaurants for Balikbayans for decades.

who can forget these (overpriced) fruit drinks which comes with a free plush toy?

But alas, my mom did not make a reservation prior so like 2 hours before lunch I gave her a number to call the EDSA, Mandaluyong branch but no one answered. We braved to go there as a party of 12 people and to their surprise, no seats available. Luckily the new restaurant beside it, SamboKojin had space to accommodate us.

So what is SamboKojin?

SAMBO KOJIN

The Japanese Kitchen God. Three-headed deity with two pairs of hands. Bearer of fire, protector of the hearth, watcher of the household, keeper of the brotherhood.

SAMBO KOJIN

The ultimate pleasures of camaraderie dining. Incomparable delights of togetherness, a closeness that will always be relished, repeated and remembered.

SAMBO KOJIN

The rituals of grilling, the merging of cuisines, the mastery of Korean and Japanese chefmanships from generation to generation.  

It is actually grill-all-you-can, eat-all-you-can Yakiniku! Smokeless and odorless too! Makes you think of Yakimix right? The difference is that SamboKojin is a Japanese-Korean fusion, as opposed to Yakimix bringing in more Japanese-Chinese dishes.

Korean appetizer plate (clockwise from top left: pickled cucumber, kimchi, sweet spicy dilis, beansprouts, sesame kangkong, marble potato)

pretty good and fresh selection of sashimi and rolls

basic salad bar but you can have a kani salad made to order :)

wide array of raw meats (both sliced and marinated in special sauces - I'll go through that in more detail)

hot cooked Japanese and Korean dishes

tempura / tonkatsu / everything-fried-and-breaded station :)

you can pass for the kamameshi rice - 3 people to share, rice is soggy, not too flavorful (and it has kamote! - sweet potato)

fruits, cakes and pastries for dessert (cakes are 50% icing so be careful)

can't go wrong with ice cream - brand: BigScoop

You have to try the sauces found in every table which the waiter will talk to you extensively about. Save yourself from the painful explanation and take my word for it! :)

Sauce 1: SPICY - nice kick to it, not too astringent. Best for cooking instead of dipping.

Sauce 2: SAMBOKOJIN - special blend which is soy-based, full-bodied with a  sweet tanginess to it. Great for meats. Sauce 3: PONZU - acidic, best for seafood

Sauce 4: TAKUMI - their version of a barbecue sauce, great for dipping! Sauce 4: Teriyaki - needs no explanation, chicken is the best partner in cooking. good for the veggies too for that familiar Japanese flavor!

Salt, Pepper, Sesame Oil and Chili Powder is also served on the side for use according to taste.

my protein plate of shitake mushrooms, marble beef, ox tongue, chicken liver, chicken breast, cuttle fish and mahi-mahi

protein plate after grilling with the sauces on top

my pretty niece, Alessa (whom you may remember from my earlier post eating the cupcake), loves the smokeless grill

Arianna, my other niece, loves the tender Japanese beef curry

Alrick, my nephew, loves his ice cream with all the toppings he wants

Adrian my other nephew just ate too fast all he had to show me was his big mouth!

kids really love the chocolate fondue and rainbow sprinkles

Japanese chicken cordon bleu is sooo cheeeeeeeesy! Eat while it's hot!

didn't care much for the Gyoza - not much flavor, grainy, mushy and had a chewy wrapper

One happy Chua family!

Three generation of girls happy! (My cousin Sandy, Alessa, Arianna, Tita Baby whom you may recall giving me my new kitchen gadgets, and my Mumsy Guia at the back)

I'm one happy camper myself!

SamboKojin also has a branch at Eastwood CityWalk. Adults eat for P695 (less
P100 for no leftovers), P595 for lunch Mondays-Fridays. Kids at P395 (less P100 for no leftovers). I do not think Yakimix has this deal on no leftovers which I find as a nice incentive as opposed to charging you double if you leave food on your plate.

Contact them for reservations. (EDSA, Mandaluyong)

Price: 4/5 (good and quality selection gives you the best bank for your buck)
Taste: 4/5 (the sauces really add something to it)
Ambiance: 4/5 (quite civilized and organized considering we went on Sunday lunch)
Service: 3/5 (waiters do a lot of yakking and less of serving)

Oh and did I mention, our Balikbayan guests did not show up! Toink! :)

Don't forget to share this on Twitter or Facebook if you liked the review (see the chicklets on top of the article).