Category Archives: Foodie

Thanks to Mart for introducing Aubergine to us.  It is a beautiful restaurant and another option for fine dining.  Great food with great presentation.  Aubergine is relatively new as they just opened last December.   

Information from the Aubergine website:  www.aubergine.ph THE NAME “Aubergine” is the French word for “Eggplant” (Solanum melongena), a large, heavy vegetable, usually pear-shaped and dark-purple. A member of the potato family, eggplants are known worldwide, but are best part of Oriental, Middle Eastern and Balkan cooking. The eggplant is said to have originated in India, and was introduced to Spain by the Arabs in the 12th century. There, it was greatly favored it for its supposed aphrodisiac qualities; but in 16th century England and Italy, the eggplant was shunned and suspected of causing madness. Eggplants are not very nutritious, with only 1% protein and 3% carbohydrate, but they are low in calories and have no fat. The young, tender plants have the best flavor.

THE KITCHEN 

THE FOUNDERS Since becoming friends and colleagues at the Hilton Osaka Japan in 1988 and at the Makati Shangri-la Hotel in 1993, Hansjorg Schallenberg and Norbert Gandler had shared the dream of putting up a culinary and hotel management school in the Philippines, to replicate the international standards and the traditional way by which they learned cooking in Europe. After years of pursuing separate career paths and building solid names and reputations in the hospitality industry, the two finally came together again in December 2002 to open ISCAHM Manila. Today, Schallenberg and Gandler are the school’s Director for Hotel Management, and Director for Culinary Arts and Pastry and Bakery Arts, respectively— educating a new generation of young hospitality professionals who will become the industry leaders of tomorrow.THE EXECUTIVE CHEF 

Aubergine promises to captivate with unique culinary creations courtesy of its new Executive Chef. After leaving Silversea Cruises in November 2007, Stefan Langenhan had planned to settle down in the Philippines. Instead, he found himself whisked into the Aubergine kitchen, where he brings his background as Executive Sous Chef and Executive Chef of various properties in Germany, Austria, and the USA. A highly-motivated chef, he looks forward to lead a team of culinary professionals and senior ISCAHM students in the preparation of world-class haute cuisine to satisfy Aubergine’s guests. 

The best cakes and pastries in town—and in the country—are in the Patisserie at Aubergine, courtesy of Filipino pastry chef, Ernie Babaran. After more than 25 years of being the most respected and highest paid Filipino pastry chef, Chef Ernie is “passing on his skills to future hopefuls” at ISCAHM. Experience the culinary magic behind the sweet treats that has impressed international hotel guests, award-giving bodies, and royalty; and make your birthdays, weddings, and other occasions simply extraordinary. 

Of course, Heart2Heart spotted the heart shaped chocolates at the pastry counter and just had to try them…. 

website of ISCAHM:  http://www.iscahm.com/index.cfm 

32nd and 5th Building 5th Avenue cor. 32nd Street Fort Bonifacio 1634 Taguig 

For reservations, e-mail the restaurant atdine@aubergine.ph or call [63] 02 856 9888.

PARKING:

1. Parking below 32nd and Fifth building behind HSBC
2. Open parking space across Bridgestone Tires building

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Margs, Bambi and Mel, Thanks for inviting us to join your group for dinner!  We enjoyed the company. 

 We particularly liked the starters at Sala Bistro.  

Krie, you were right about the Garlicky Portabella mushroom with Goat’s cheese and rocket.  I would come back over and over again just to have this and this is all I will eat!  🙂  Some found it a bit salty, but being the cheese lover, it was perfect.  

 Sweet onion, olive, anchovy and roast tomato tart – Margs and I liked this too…

 Saffron and Mozzarella Arancini with Basil Aioli

 I normally ask James to share with me a taste of his dish, for some reason, he gave me the tiniest piece of steak, when he is not too fond of the dish, he gives a big piece or maybe even what is left.  So, he must have enjoyed the steak!

Steak and Chips 

The lunch menu is a little different, it has this in addition to the dinner menu…… 

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FINALLY!!!! Heart2Heart is happy to announce that Markus Gfeller has opened a new restaurant concept….CAV.  Markus was one of the pioneers in the country for fine dining and starting the trend of hip restaurant concepts.Location is perfect because it has its own access to the street and it is away form the Serendra madness yet you are still at Fort Bonifacio.  It is peaceful and quiet and is just perfect to have a nice dining experience.  It is right across NIKE and right beside The SPA.Cav had just started offering lunch though they are still on soft opening. But everything went well and the food was just as expected…delicious and a great dining experience!  MORE POWER TO CAV and to MARKUS!   

 As you enter, the first thing you see are the wine dispensers.  What an interesting concept! Markus explained that he wants to introduce everyone to the wine experience…you do not have to be a wine connoiseur to appreciate wine.  With this concept, anyone can taste the wines by selecting the sampling portion, or get a half glass portion or a whole glass.  You can go back and forth and try the many wines in the dispensers. 

 Behind this high tech gadget is a wine cellar for the more serious wine drinkers.     

In front of the restaurant is the CAFE which is all day dining.  Wi Fi is available so you can hang out and surf while drinking a cup of coffee, having a snack or drinking different kinds of wines throughout the day.  The menu is different from the main dining. We still need to go back to try this..definitely looks YUMMY!!!!

    We then went to the main dining where we had made our reservation. I wanted to treat my good friend Michele to something special so I made sure that we had the full course….  Beautiful interiors by Noel Bernardo, same designer for East Cafe at Rustan’s and Elbert’s Steak Room  

a unique effect on the ceiling, creating that wood effect

and a peek at the kitchen…………

 And finally, our special table, I say it is special because it was actually my favorite spot when I entered the restaurant… perfect for the two princesses having a friend’s lunch 🙂 

And finally, the main event… our four course lunch….. which was just PERFECT! EVERYTHING was delicious!!

 First course:   Heart of Baby Romaine with Jamon Crisps, Caper Bellies and Truffle Aioli

Young Arugula salad with Watermelon and Tomato Confit and Parmesan Crisp  

Foie Gras Brulee ( WOW!! first time to try this and it was really good!!! Will try my luck to order it alone next time ) and Seared Foie Gras on Melon Cucumber Carpaccio, Vanilla Bean dressing 

 Second Course:   Basil Gazpacho with Jamon Croquettas

 Salmon Pastrami with Pistou and Sweet Corn Emulsion

Main Course:  Chilean Sea Bass with Cannelini Bean Confit, Pumpkin Juice and Aligui  Bisque

French Duck Magret on Shiitake Risotto with Asparagus and Rasin-Caper Essence

 Variation on Lamb- Charlotte and Chop with Soft Cheese Polenta and Ratatouille

Fourth Course:  Yoghurt Pannacota with Fresh Fruit Minnestrone

 Glazed Cinnamon Apple Galette-not in the Dining menu but in the Cafe menu – make sure you order this!!!!!!! One of my Mom’s favorites!!! 

Valrhona Chocolate  Souffle with Grand Marnier Strawberry float 

Dayap Curd on Pistacchio crust with Dark Chocolate Sorbet 

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