Sunday, July 10, 2011

The Goose Station, A Fourth Time ♥ ♥ ♥ ♥


I am so deliriously thrilled to announce to the world that I am in a relationship.

Yes. Me. In a relationship.

Actually, I’ve been in the relationship for a year and a half now, but you know how life can sometimes get in the way… schedules, commitments, responsibilities, new prospects… Sometimes, unknowingly, you start to forget how special things are between you and your love.

I am truly happy we got to spend time together again recently. Our dinner, although a few hours only and in the company of cousins and friends, reaffirms the strong emotions I feel. I now know that there will be many fishes out there in the sea, but my heart will belong only to thee. So yes, I am very proud to let the whole world know that YES, I AM IN A RELATIONSHIP, AND IT IS INTENSE!


the goose station


Anyway, back to dinner. Tonight we all have the Signature Set. I’ve tried most of the dishes in the menu (see my first time, my second time, and my third time at The Goose), but still I’m feeling all giddy and excited as if this were the very first time. Yes, like a virgin. Winking smile 


the goose stationOh how I’ve missed this delicious sweet bread!


the goose stationFoie Cone – even more exquisite than before. I can have 4 or 5 of this.


Potato Chip – the daintiest junk food dusted with sour cream


Mais Con Yelo – never mind the rain outside, this delicious little glass of corn foam and pudding makes me feel all light and summery inside. The sweetest sunshine in a shot glass.


Black Olive Oreo – one salty, tangy cookie


Caviar Surprise – Avruga caviar, king crab, white asparagus cream, prawn jelly


And this is indeed a surprise. As soon as I put the first little spoonful in my mouth,
I close my eyes, roll them upward and moan in pleasure. Yes, it is like what you think it is, only much, much better. Really, I don't know how you can get more decadent than this.


Eggs Benedict – slow cooked egg, hollandaise foam, white truffle oil, bacon tuile.
Silky, gooey, creamy, all at the same time. Tip: When it becomes too rich to handle,
take a bite of the crispy bacon. But don’t tell your doctor I said that.


I feel bad for our server. We are too excited to eat we attack the plates as soon as
they hit the table and pay him no heed as he introduces each course.
Sorry, server! I promise next time we’ll be more refined.


Summer Salad – textures of beet and carrot, Davao goat cheese, hazelnut crumbs,
summer fruits and vegetables. Just look at the theatrics! This feels like eating a delicious, colorful painting.


Foie Gras Terrine – unagi, apple, radish, raspberry coulis, toasted brioche.
Foie gras and unagi together on a plate. Life doesn’t get better than this.


You must understand that we come from a family of big eaters. So when we order an extra a la carte dish to go with our Signature Menu, please, do not judge us. (But you are most welcome to blame our parents!) Tonight Donna feels like having pasta, and Chef Rob will bend over backwards to please every diner. “How about carbonara with lots and lots of bacon?”
You are evil, Rob. EVIL.


Fideua Negra – squid ink, scallops, morcilla, angulas, tomato, pepper, lemon.
Not included in tonight’s Signature Menu, but always a delicious treat to have. 
Thanks, Rob, for this plate of beautiful flavors from the sea.


24-Hour Steak – crisp onions, truffled mashed potatoes
And the only time our loud, unrefined group is completely quiet during the meal is when the first cut of this super tender sous-vide steak touches our mouths. Suddenly we become voiceless people, not wanting to talk, afraid that if we part our lips a little, all that richness and deliciousness will escape. We smile at each other psychotically, nodding our heads in 110% approval.


E. Guigal Cotes-Du-Rhone 2005


Strawberry Sorbet - And just when I thought dinner couldn’t get better, we are presented with martini glasses filled with different textures of strawberry goodness. There’s strawberry chips, strawberry sorbet, and the thinnest and finest strawberry paper. The flavors are so happy and vibrant I feel like I’m eating a rainbow. Totally mind-blowing.


Chocolate Candy Bar – praline crust, dark chocolate ganache, milk chocolate and earl grey tea mousse, frozen raspberries. Aahhh, an old favorite which I eat with abandon.


Burger Macaron
Chocolate cream, mango, mint, raspberry jam = Burger patty, cheese, lettuce, ketchup.
This creation is too cute to eat, but still I eat it anyway.


Mark & Cindy, Donna & Ton,
and Me happily in a relationship with The Goose Station


Whoever mentioned anything about a boy anyway?


The Goose Station: Ground Floor, W Tower, 39th Street, Fort Bonifacio Global City, Taguig, Philippines. +6391785-GOOSE (46673) or +632-556-9068

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