|The lovely table settings at the Peninsula Manila|
Yesterday, I stopped the clockwork of my never-endingly eventful Travelife to have a long-overdue catch-up lunch with a dear friend.
We met for a long and very nice lunch at the Old Manila of the Peninsula Manila, which is one of my favorite restaurants. I was in the mood to eat, in spite of having eaten enough for a year last night at Red, at the Makati Shangri-la.
LAST NIGHT AT THE MAKATI SHANGRI-LA'S RED
The previous night, we’d had the rib-eye with all the works, and more.
Then Old Manila's Chef Sam Lindner came out to discuss the food with us so I didn’t even look at the menu.
THE LOVE OF MY FOOD LIFE
He said: “We have a very nice and light asparagus soup today.”
Right. We were so having that.
Then he added: “I also have a very fresh burrata that I can include in a salad as a next starter.”
He must be reading the Travelife blog, because a very good burrata is the surest way to my heart. And it isn’t even on the menu of Old Manila yet.
Of course we were having this as well.
And when it came, it was incredibly good. I almost wanted to stop talking for a while to focus on just how delicious this burrata was.
MEMORIES OF THE FOUR SEASONS PRAGUE
|I loved everything about the intimate and luxurious Four Seasons Prague|
It took me straight back to that wonderful day in June last year, when I had a last lunch before flying out of Europe and back to Asia, at the Four Seasons Prague.
I’d enjoyed the burrata at the Four Seasons Prague – the best hotel in the Czech Republic, by the way – so much that I actually ordered two whole plates just for myself.
GIVE ME JUST A LITTLE MORE...BURRATA
Today, at the Peninsula, it was pretty much the same routine.
I loved the burrata nestled among salad greens and littered with small rich tomatoes.
So when I was finished with my salad, I requested the waitress: “Can you please ask the chef if he’ll give me just a bit more burrata for my bread?”
I don’t even eat bread in general, but I was willing to devour a loaf to go with some burrata.
Well, out came a very generous round of burrata on a plate, and this was placed in front of me, next to the butter dish. It was way more than I expected, but I was so not complaining.
SALMON AS A MAIN COURSE
For a main course – yes, I still had the main dish to contend with – I ordered the salmon with a side dish of mushroom risotto and some spinach greens.
This is a staple at the Old Manila, and I almost always eat this here, as I am pretty much a creature of habit.
If I'm given a choice of where to go, I often go to the same places and eat the same things.
Then Chef Adam came out again after we were done with the main course, and after I’d finished my burrata as well.
He asked me: “Did you like the burrata?”
I was all smiles. Of course I loved it.
He then gave me the clincher: “That was our ration for the day. We’re now officially out of burrata.”
I FINISHED A HOTEL'S SUPPLY OF BURRATA
He wasn’t joking either. Oh no, I said aloud, I finished the burrata of the Peninsula Manila.
I wasn’t joking either. Apparently they'd just ordered a sample to test it out on some dishes, and I'd just eaten about 80% of their sample.
SWEETS FOR THE SWEET...
And after that, I had three chocolate desserts and I even ate most of the petit-fours that the chef had sent out at the end of the meal. I usually don’t eat the petit-fours anymore at the end of the meal, as I’ve eaten a whole lot of the meal by then.
But because I was pretty perky at lunch today, I finished everything placed in front of me.
And this is all on the eve of my food and wine trip to France this weekend.
So much for any efforts to get thinner, in my never-ending, and never-endingly eventful Travelife.
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