RESTUARANT 101!

Before I became a student of Enderun, my dad told me that he read a Filipino magazine back in Kuwait ("Panorama") saying that Restaurant 101 of Enderun Colleges is included in the Top 5 of best restaurants in Metro Manila.

Restaurant 101

So for the first time last night, my folks and I dined in at Resto 101 to find out if what he read in that magazine was true (Of course, even before we ate there I KNOW it's true. It's my college, hahaha)

Here is what we had last night:

 I had this for soup: Lemongrass-scented SHRIMP BROTH, crisp vegetables 

Forest MUSHROOM, truffle foam

I loved the presentation! They served the plate only with the shrimp and veggies. The soup is then poured onto your plate infront of you.

And we shared a plate for this salad: ROMAINE HEART, Caesar dressing, crispy bacon, Parmesan crisp, multigrain crouton, poached egg, anchovies 

I really love the presentation!

And for the main course we each had a separate order.

 This is what I had: Braised BEEF JOWLS, orange-tamarind glaze, young leeks, wild rice

I'm going to start and brag about HOW TENDER THE STEAK WAS. Technically, this isn't Beef Jowls because they didn't have it. It was only braised beef; but really, I don't see any difference. My life focused on how tender and juicy this steak was. I didn't even tell the waiter to have my steak done to medium rare, and yet it's still cooked to perfection.

Here's a TIP FOR STEAK LOVERS: NEVER, as in NEVER have your steak well-done. Because it's just like burning your Louis Vuitton!!! As much as possible just try to go on to medium well if you are well, not a fan of "bloody" steaks. But let me tell you this, it's not really blood, it's the juice of the steak! I would recommend you to have your steak done medium rare (check the degree chart above).

 Here's what my mom had: Slow roasted Kurobota PORK BELLY, balsamic adobo glaze garlic rice, green mango atchara

NEVER TASTED PORK THIS GOOD. That's all I'm gonna say.

And here's what my dad had: Pan seared Fillet of LAPU LAPU, "Duglere style" Shimeji mushroom, wilted kalian

My dad had the Kalian (it's kind of like Pechay in the Philippines, but this one is from Thailand, I guess it's their "Pechay") for his first bite. And the first thing he uttered was "Mmmmmmmmmmm", then it went on with a cuss. Imagine? Haha!

Lastly, this is what we had for dessert: Warm Chocolate Pudding pistachio ice cream 

What I liked about this is that the chocolate was JUST RIGHT. Not too sweet, and not too bitter. It was perfectly in between. It's so seductively delicious. The warmth of the chocolate filling inside seems like it's always pulling me back again and again. Ahh, it's perfect, especially with the Pistachio Ice Cream. I liked the pistachio ice cream better than the usual vanilla. It doesn't taste too milky and creamy in your mouth.

In terms of price, it's worth it. It won't really burn your pockets to ashes. My folks and I had a bill of only approximately Php 2,500, that's including everything! The dining experience was hotel-like, but better than hotel and cheaper! Best dine-in experience I've had so far in the Philippines.

Yumyum!