Tuesday, February 2, 2016

The best pasta in Manila. And about the remains of a Chocnut cheesecake.

The best pasta in Manila,
as far as I'm concerned

Today, the Travel Companion and I undertook a conversation about pasta in between about two dozen jokes and jabs which even included using a tour guide as conduit.

I really wish I could write about the jokes we traded as some of these really made me laugh, but someone's privacy is involved.


Assortment of curries in Sri Lanka

Anyway, for some reason, after talking about all kinds of food from salads to fiery curries, we ended up discussing pasta.

In particular, the different pasta that his chefs had made and that I'd tasted so far.

Pasta, by the way, is one of my favourite dishes and the best one I've tasted in a long time -- so much so that I call it the best pasta in Manila right now --  was just last week in the Travel Companion's own private restaurant.

His private kitchen is not open to the public but it's run like a a proper top-end restaurant with a menu, waiter service and all.

The other nice thing is that his chefs only use the best ingredients, and everything is made in-house.

Scroll down to read more about the best pasta in Manila...


That day I'd gone over to eat at his Private Kitchen last week, I'd teased him just before coming: "The food had better be good if I'm coming over."

True enough, the meal was excellent. In fact, it was the best meal I'd had so far in his Private Kitchen.

Carbonara, as made by the chefs of the Travel Companion
for his Private Kitchen

"Which pastas have you eaten at my place?" He asked me.

I wasn't keeping track, but in the last few weeks I'd had a memorable carbonara with a fresh egg on top and then this fresh ravioli with a rich tomato sauce, which is my all-time favourite so far.

My version of spaghetti carbonara, made recently somewhere in the world,
with inspiration rather than a recipe.
Everyone said it was excellent.
Thick cuts of black pig pancetta, heavy cream,
organic brown eggs, fresh pasta and good Parmesan cheese.
I added bits of broccoli just to make it more nutritious.
I made this in 20 minutes flat. Good food is really all about ingredients. 


We'd also had some appetizers and a fresh salad to start, and fish baked in salt as the main course

The salt crust was made by coating the fish in a mixture of salt and egg white.


Chocnut cheesecake for dessert

And for dessert, his chef had brought out a chocnut cheesecake topped with queso de bola, which was so good I took home the remains. This made me remember with a bit of sentimentality one of our first meals together many years ago, when we'd shared the remains of a cheesecake at an Italian restaurant somewhere.

But this chocnut cheesecake at his Private Kitchen was absolutely delicious.

Nevertheless, it was the ravioli that remains top of mind as one of the best pasta dishes I've had recently,  and certainly in the whole of Manila, living a never-ending, and never-endingly eventful #Travelife.  

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