Foodie Manila

One of the most developed parts of the Visayas province and also called “the Queen City of the South”, Cebu not only boasts of a rich history but also of a cuisine influenced by different cultures. Hotel Intercons first offering for its first stopover this year is offering Cebuano delicacies courtesy of Chef Gilbert Alan Mathay, Executive Chef of Maribago bluewater Beach Resort. Chef Gilbert has 11 years of kitchen experience and management at hotel both locally and international. His formal training comes from the prestigious Le Cordon Blue School at London.

A bevy of influences from Indo-Malay, Chinese, Spanis, Mexican, Thai, and American cuisines are reflected in the different Cebuano dishes. From the potatoes and avocados and corn introduced in the 16th century. The Cebuanos also learned the use of olive oil, and chorizos (sausages), t saute foods and how to consume dairy products.

It is Cafe Jeepney’s pleasure to bring you some Cebuano delights From the famous Lechon de Cebu (crispy roasted pig stuffed with native herbs and spices), Balbacua Cebuano (a rich stickey broth made from beef scraps and seasoned with garlic, onions, pepper, ginger, spring onion, and fresh oregano leaves), Tinowa (Cebu’s version of Sinigang), Dried Danggit (dried salted fish) Torta de Argao ( a meat, seafood, or vegetable patty flavored with fresh coconut wine), Chicharon de Cebu (prok cracklin), Cebuano Chorizo, Otap (crispy flaky pastry), Budbud Kabog, (millet and coocnut milk rolls) Cafe Jeepney assures you of a different spread each day.

I ended the last post with the journey to my memories of General Santos. The beautiful coastline that is Saranggani Bay reminds me of the LA coastline. (FACT: It was built by the US to mimic indeed the LA coastline) For a place stricken with so much conflict and strife, where war and holy battles be it justified or not is present, General Santos is beautiful place.

Just in time the 4 main courses were served.

Sinigang na Tuna

Sinigang na Tuna or Soured Tuna Fish Soup. This dish was great. It reminded me a lot of Sinigang na Salmon. In contrast to Salmon, the meat of the tuna is firmer. I really liked this dish probably because of my preference of Tuna.

Fish Roulade w/ Garlic

The word Roulade originates from the French word “rouler” meaning “to roll”. Typically , a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick or metal skewer, piece of string or spinach. The roulade is then sliced into rounds and served.

Pork Binagoongan

Although Pork Binagoongan is not a well known General Santos specialty the way the pork was cooked was just perfect. Tender and juicy while remaining succulent. The binagoong used also was a specialty of Chef Kring.

Tuna Panga

The Tuna Panga was one of the best I’ve ever tasted. Really fresh and the meat was tender and juicy. Chef Kring reveals her secret when I poked and prodded her for the secret to having my tuna taste this way. Ready for the secret?

Never scrimp on the ingredients. If you can get the freshest, albeit the cost being a bit higher do so. In the end the taste will be the ultimate judge.

General Santos City is well known for being the home of the People’s Champ, Manny Pacquiao. But for foodie’s like me, General Santos City means so much more. Bordering the line between Saranggani Province and South Cotabato, here lies a burgeoning city where rural life meets urban life. GenSan as it is more commonly referred to is a sort of melting pot of Luzon and the Visasayas. I was in GenSan only last May and let me tell you I enjoyed the food so much that I wanted to return purely for the food if not for the view. General Santos had indeed the freshest seafood you could want. Straight from Saranggani Bay, the Tuna is absolutely divine to be eaten with fresh fruit shakes. I am getting hungry just writing and recounting my visit. Chef Chriselda “Kring” Macion of Marasa Grill promised to take me back via the food she had prepared for us. I told her she had a tall task indeed!

Chef Kring w/ her Sous Chefs

A little background about our Chef today. Chef Chriselda Macion, Kring as she is fondly called by her friends and peers, is from Marasa Grill right at the heart of GenSan.(Marasa means masarap or delicious in english) She holds a B.S. Hotel and Restaurant Management degree from St.Paul’s College, Quezon City. Right after graduation she wanted to come back to her hometown and be of service to her community. She spent 8 long years working in the hotel industry, and after learning the ropes decided to open her own little restaurant right in her family’s garage. From a small 24-seating restaurant it grew in to a 60-seating restaurant not to mention the airconditioned function room which can hold 50 people in the adjacent area. She then decided to finally continue her studies and studied under TESDA to get the title Chef. She is a definite authority figure when it comes to General Santos cuisine.

Now Unto The Food:

First up appetizers:

Kinilaw na Tuna (Tuna soaked in Strong Vinegar and allowed to “cook”)

Kilawin na Tuna

Not to be biased, but I love this dish. I am a big fan of making dishes in Kilawin and this is definitely on the top of list. The juicy-ness of sashimi as well as the freshness of the fish is complimented with the strong taste of vinegar. How can you say stop after a couple of spoonfulls??

Kinilaw na Dilis sa Gata (Long Jawed Anchovy “cooked” in vinegar and coconut milk)

Kinilaw na Dilis sa Gata

I also am a big fan of this fish. But if you are not a fan of anchovies in the first place better to steer clear of this dish.Last up for the appetizers straight from GenSan is:

Eggplant Salad

Eggplant Salad

I am not a big fan of eggplant. So I did not try this. But based on how it looks, I think its quite good. Reminds me of ensalada. After tasting the appetizers, I knew the journey had begun. Memories from my General Santos trip slowly came back. It seemed like it was such a long time ago. And here I am again eating the same food. This was a good start. Chef Kring certainly is living up to her promise. I was excited as the waiters brought more and more food out. I knew it was going to be a tiring trip down memory lane.

And I was ready.
Cafe Jeepney offers a FREE buffet meal for a fifth person for every group of four buffet-paying adults. Diners get a chance to participate in the hotel’s 40th Anniversary Grand Raffle for every P4000 in a single recipet at the restaurant. Prizes at stake are a Princess Cruise for two to Alaska or the Mexican Riviera or the Caribbean and two round trip tickets from Manila to any European destination c/o KLM airlines.

Aside from the appetizers mentioned above Cafe Jeepney offers some unique concoctions of their own.

Shrimp Shot Pasta

Carbonara Shot

Can I just say that the bacon bits here were cooked to perfection! This is how bacon should taste like. Both crunchy and salty at the same time. Bacon in its perfect form.

3 Cheese and Crackers

You may call Cafe Jeepney at 793-7000 for reservations