Lasang Pinoy

November 14, 2008 | 11:36 AM
Category: • Food • Spot Features

What makes a good Filipino restaurant? Is it the authenticity of the recipes? The use of local ingredients to bring out that one distinct taste? Doreen Fernandez, legendary educator and writer, said in the book “The Food of the Philippines: Authentic Recipes from the Pearl of the Orient”, is that what makes food ‘Filipino’ is “the history and society that introduced and adapted them; the people who turned them to their tastes and accepted them into their homes and restaurants”.

SPOT visited two new Filipino restaurants to see how they are taking their brand of Filipino food to make their own kind of food history.

Subdued hues dominate 1521’s interiors but creativity runs high in conceptualizing the restaurant. The logo was developed by creative director Joni Caparas, a Cannes Lion award holder.

1521

Tucked in between a furniture shop and the neighborhood Pan de Pugon in Shaw Boulevard in Mandaluyong is 1521 Restaurant. Opened last September, 1521 is the brainchild of three friends: advertising maverick Tanke Tangkeko, Nica Miranda and Chef RJ Ungco. Aptly named after the year the Philippines was discovered by the Spaniards, this resto is a tribute to good Filipino food, the owners’ love for cooking and to their personal kitchen heroes.

Bathed in minimalist interiors and cream and beige hues, 1521’s major artwork lies above everyone’s heads: a ceiling made of food crates with a patterned design in wood finish, reminiscent of modern Filipino colonial architecture. Tanke Tangkeko shares that 1521’s recipes are actually a mix of their traditional family recipes and fun fusions that the trio collaborate on. Such is the appetizer coined Bad Banana Chips, banana chips spiced with chili and garlic powder. The predictable sweetness of the banana chips is joined by a palpable garlic taste and a surprising spicy note that presents the chips in a more interesting light.

The Bad Banana Chips will surprise you with its spicy and garlic flavors. It’s anything but bad.

Unlike most restaurants that have large commissaries cooking up their daily servings, 1521’s food is a product of a warm, creative and a fun family kitchen that is run by true-blue food lovers. The menu includes breakfast fare, appetizers, Pinoy pastas such as Tinapa Arrabiata and 1521’s take on paninis, called Panini-desals. They also have a Kamias Cooler, making them the second local resto (the first being Cafe Bola) to use the local kamias fruit as a refreshing fruit shake base. Bestsellers are the Potchero ni Tankeko, which is enjoying a growing fan base among their patrons, Daimos (Daing na Bangus sa Miso) and Longga Kalabasa Carbonara. 1521 also has a full bar and serves the new San Miguel premium beer, for those who want to linger after dinner.

1521’s Kani and Red Egg Panini-desal is a quick fix for Pinoy food cravings.

Botong’s Up

In Makati, joining the roster of new spots in A-Venue, is Botong’s Up, a resto bar that also houses a gallery. And while the owners are all about championing Filipino art and talent, they are quick to say that the name ‘Botong’s Up’ is not an homage to Filipino artist Botong Francisco but is a moniker for one of the partners. Endless nights of eating and drinking together spawned the idea of putting up their own place where they can eat and drink while showcasing the best of local art, as the group of friends composed of Abby Binay, Cris Campos, Bong Versoza and Arnel Arteche, all confess that they remain nationalistic and take pride in the talent of our local artists.

At Botong’s Up, even the door is for sale.

Opening on the auspicious day of August 8 this year, Botong’s Up is interestingly a place where almost everything, apart from the food, is for sale, (yes - the furniture, the door and all the artwork inside the resto can be bought). The resto is home to a preppy and mixed crowd who have taken a liking to the restaurant’s ‘Filipino Food with a twist’. A peek into their menu reveals appealing and unique items such as Balut Tempura, Sisig Taquitos, Adobo Quesadilla, and Tuna Roe Linguini. The Tuyo Spring Roll, thin rolls of salty and tangy tuyo fried in lumpia wrappers, is a tasty alternative to boring appetizers and the usual bar chow. Their Tuna Sisig is a hefty serving of tuna cooked sisig-style, perfectly seasoned without much of the unhealthy guilt trip.

Botong’s Up holds cocktail parties to introduce new local artists on their radar.

What sets Botong’s Up apart, the owners say, is that they are also active in promoting both up-and-coming and seasoned local artists by hosting cocktails and parties every month on the restaurant’s second level, to truly showcase the best of local art and hopefully educate their patrons on appreciating and investing on Philippine art.

1521 is located at 547 Shaw Boulevard, Brgy. Wack-Wack, Mandaluyong City (across Governor’s Place and beside Pan de Pugon and Mr. Poon) with telephone number 794-0433.

Botong’s Up is located at the Ground Floor of the A. Venue Mall 7829 Makati Avenue, Makati City with telephone number 756-0346.

Image 1 and 3 from Tanke Tangkeko. Images 2, 4 and 5 by the writer.