Tuesday, October 20, 2015

An enjoyable dinner at The Goose Station tonight. And about the Jewelmer anniversary gala and a young chef with an attitude elsewhere.



Back in Manila for all of a couple of hours tonight, after close to three weeks in Morocco, living a #Travelife, I attended the dinner of the Chaine des Rotisseurs at The Goose Station in the Fort.

I was triple booked this evening, including for a formal gala for the anniversary of Jewelmer at the Peninsula Manila. Jewelmer, incidentally, makes the loveliest pearl necklaces and a string of their golden pearls is something I wear all the time.

Unfortunately I was battling extreme travel fatigue as well, having just done over 1600 kilometres by land in Morocco and traveled 36 hours door to door to get home. But I struggled to fit at least these two events into my evening, traffic and all, even if I was sorely tempted to just stay in bed instead.

Scroll down to read more...

Email travelife@travelife.biz for more details

KILLING TWO BIRDS
WITH ONE NIGHT

Fortunately, I decided to dress up and go out back into the traffic.

I went to the Jewelmer gala which was a full house of lovely people dressed to the nines, and then I appeared late at the dinner at The Goose Station, coming in just after the second course and requesting them to serve me the first two courses anyway.

The dinner at The Goose Station was very good.

PERFECT COMBINATIONS

I hadn't been in a while and I was interested to try their food again, which is also why I RSVP-ed to this event weeks ago.

I found every dish very well executed and presented very nicely. Chef Rob Pengson mixed interesting ingredients together and the combinations worked so that I was happily scraping the bottoms of my plates.

TWO CULTURES 
AND A COUPLE OF OTHER THINGS AS WELL



He had his standard foie gras cone to start and then seven other courses, all with a touch of Filipino as well as a touch of Japanese, and I personally found the Filipino touches very refreshing.

Living in Tokyo for so long, I can tell too easily when a Japanese ingredient is being added to a dish simply for its exotic-ness -- as Japanese ingredients are very trendy right now -- and not handled well. This was not the case last night.

I loved every dish tonight, and particularly the savoury courses. It's a big deal, for example, that I actively dislike squab and usually never eat it. But I loved the squab dish tonight.

COMPARING THE GOOSE STATION
WITH RESTAURANT XX



This dinner got some people at our end of the table comparing our experiences at The Goose Station with another recent dinner of Chaine at a hot restaurant in the city which shall remain nameless. The latter is quite hard to book and the chef has been a particular hotshot these days, so many of us had arrived at this restaurant with great expectations.

I can't speak for anyone else, but I was quite disappointed with the previous restaurant, and experiences for the dinner at The Goose Station tonight vs. the meal we had at Restaurant XX were like night and day, even if the philosophies were similar.

Chef Pengson is just more adept at combining ingredients and execution.




THE CHEF WITH AN ATTITUDE

Interestingly, someone at our table mentioned how the hot young chef at Restaurant XX had somewhat of an attitude. I guess when you're the talk of this small town, it's quite easy to think you're a very big deal in this big world.

Hearing this got me thinking about whether I know or have met hot young chefs in other cities with an attitude -- for I have eaten in a great many excellent restaurants all over the world. There must be quite a number of these, but tonight I was hard put to come up with names or faces.

SOME OF THE NICEST CHEFS
IN THE WORLD
ARE ALSO THE GREATEST

And, for the record, some of the best restaurants in the world have the nicest chefs. 

IMHO, when you're 20-something, there's way more learning to do than showing off, unless you're Mozart.  I then remembered another 20-something who had launched with such a promising start also in Manila. Every foodie visited his restaurant prepared to be happily impressed, for we do need good restaurants in this city.

That's me with a nice young chef named Rene
from Noma


A FOR EFFORT

He got A for effort from me for he was incredibly hardworking, but there was always something missing from his food, no matter how much I tried to like it. And once I suggested he should take a month off and eat in some of the great restaurants of the world, just so he could get more ideas from the masters. After all, he told the whole city that he wanted to be world-class.

He said he was too busy to do so when I suggested that trying out the food of truly world-class restaurants is one way to become world-class. Lots of people use this word quite nonchalantly, by the way, but I never use it lightly.

Well, that restaurant's closed now.

Just some random thoughts tonight, as I enjoyed my way through a long and delicious dinner at The Goose Station, living a #Travelife.


Dinner at The Goose Station
20 October 2015

FOIE GRAS CONE
Foie gras mousse, port jelly, fig jam

TUNA KILAWIN
Organic crab, mirin noodles, puffed rice, mustard sorbet

FILIPINIANA EGGS BENEDICT
Smoked sweet potato, Davao goat's cheese, pork belly

FOIE GRAS TAHO
Steamed foie gras custard
with miso mushroom cappuccino

SQUAB INASAL
with foie gras, radish fondant,
orange ginger gastrique and charred leek

BEEF BBQ & SEA URCHIN
with spiced garlic chips and pickles

CALAMANSI TART
with butter cookie crust and pili nut crumble


No comments:

Post a Comment