Linguini Fini ♥ ♥ ♥

 

One More Serving, Please! 

Published on Manila Bulletin Lifestyle Section, September 11, 2014

 

The guy seated next to me is Todd Darling. We chitchatted about our favorite Hong Kong restaurants as he waited patiently for me to finish taking photos of every single dish before he dug in, serving me first.

But I am not here to talk about the well-mannered founder of Linguini Fini, or his dimple, or how his hair and perfect tan reminded me of Brad Pitt.

 

Me and Todd Darling

 

I am here to talk about our dinner at the Italian-American, farm-to-table, nose-to-tail restaurant that Todd has just brought to Manila from Hong Kong, in partnership with The Moment Group. Linguini Fini is not your usual pizza pasta place; it is all about fresh produce, local farmers, sustainability, and 100% homemade goodness.

 

Wall art by local street artist Deejay Pa-este

 

 

Manny Pacquiao, is that you?

 

 

Open kitchen

 

 

Executive Chef Vinny Lauria. THE MAN.

 

 

Chef Vinny started us off with a selection of Artisan Salumi with roasted peppers and olives

 

 

Followed by Caprese, a tower of organic tomatoes, house-made mozzarella, fresh basil,
and drizzled with balsamico

 

 

 I was still taking photos of the Crispy Pig’s Head Terrina when my other seatmate Meya
started gushing about it.

 

 

The shell was fried and crunchy with nary a hint of grease, and inside revealed tender, moist
and gelatinous chunks of cheeks, ears, snout, and other fatty tissues that I could not identify,
but enjoyed very much with the “buro” aioli (how brilliant!) and giardiniera.
It was one appetizer I would risk clogging my veins for.

 

 

Next came not just one, but three pasta dishes to showcase what Linguini Fini is most famous for.

 

There was Candied Squid-infused Linguini Fini in Spicy Seafood Ragu with minced octopus,
squid, lobster, shrimp, green chili, and buttered tomato. It was simple in taste
and less stellar than...

 

 

The tongue-tingling Spaghetti with Fresh Crab Meat tossed in mint, dayap, and…
wait for it… CRAB FAT!!!

 

 

 My favorite of the night was the signature Pappardelle “Nose to Tail” Bolo, which is also
the best papperdelle I’ve had this year. The wide ribbons were fresh and bouncy,
and the meaty pork testa, veal, and oxtail ragu incredibly flavorful. With a light sprinkling
of grated Parmigiano Reggiano, this pasta dish was so addicting I believe it should
come with a warning label.

 

 

 Not that I did not already have enough carbs, but I could not resist a second serving
of the Longganisa and Scamorza Pizza. Each slice was arrestingly delicious
with just the right amount of heat from the chili leaves and aromatic garlic oil. 
The flavors were bold and beautiful and excited every cell in my gustatory system.

 My friend Leslie was obsessed about the Porchetta. I knew because she could not stop feeding
on the slow roasted fennel-rubbed pork belly even after announcing to the table that she
was stuffed. Lol. I liked it, too, and totally ignored the plate of local organic vegetables
so I could eat more of the uber tasty meat.

 

 

Organic Veggies

 

 

Our dinner ended with a simple blueberry cheesecake with almond pie crumble
and a shot of homemade limoncello.

 

 

 

 

 

 

 

 

 

 

 

 

If the people in the room listened closely that night, they would have surely heard the sound of my stomach expanding.

But every inch I gained after gorging on the pappardelle, crab fat pasta, and longganisa pizza was worth it.

It scares me how eager I am to do it again.

 

 

I am a pig!!!

 

 

Congratulations, Todd Darling of Homegrown Foods, and Eliza Antonino, Jon Syjuco,
and Abba Napa of The Moment Group!

 

 

Linguini Fini is located at Level 3, SM Mega Fashion Hall, Edsa corner Julia Vargas Avenue, Ortigas, Mandaluyong
Tel: +632 531 3302

Linguini Fini Website

Linguini Fini Facebook Page

Instagram: @linguinifinimnl

 

An Evening with Chefs Yannick Van Aeken and Louise Bannon

 

WE'RE READY FOR THE WORLD

Published on Manila Bulletin Lifestyle Section on March 27, 2014

 

There are so many people to thank for making this dinner happen.

 

First, Aleth Ocampo who welcomed our group of 27 people into her beautiful home.

 

 

 She set up the place tastefully with white tiffany chairs and pretty blooms
 that she arranged herself.  

 

 

 Aleth is, I quote Pio Goco, "the Nigella Barefoot Contessa" of Manila. 

  

Then there are the two big-hearted people who organized the unforgettable affair - Glen Raemakers and Robby Goco, who have both been actively and passionately championing Philippine products, Glen by promoting our local ingredients in Belgium where he resides, and Robby in his restaurants Green Pastures and Cyma.  

And there would be no food on the table if not for the husband and wife tandem Chefs Yannick van Aeken and Louise Bannon, formerly executive sous chef and pastry chef at Noma. 

Yes, Noma. The No. 2 Best Restaurant in the World.

 

 

 It's been my dream to go there, and now they've come here! And they are with me in this photo!!!

L-R: Glen Raemakers, Chef Yannick van Aeken, Chef Robby Goco, Chef Louise Bannon,
Jin WhoStillCannotBelieveIt, Aleth Mapa and Julie de Block :)

 

 

It was a joy to see Chef Louise having fun with our national fruit. 
I believe Philippine mangoes are incomparable. They are gold standard.
I was delighted that the Irish chef thought the same.

 

 

Watching the chefs work in the kitchen, I spotted these handsome clay
pieces and found out later on that they were handmade by Aleth. Wow. 

 

 

Dinner was a BYOB event and guests were requested to bring Philippine wines and liquors
so the Belgian chefs may try our local intoxicants :)

 

 

Kalel concocted my mojito using Manille Liqueur de Calamansi 

 

 

Alkaline water loaded with fruits, and a tropical fruit drink for the more wholesome guests 

 

 

Chef Robby spoiled us with some amazing appetizers to warm up our tummies.

 

This scallop-uni creation was a winner! It was like I swallowed the ocean with a shot of booze.

 

 

First, you drink the broth made with tupay and shrimp head essence, and then
you take in the scallop and sea urchin together. So simple yet so wildly delicious.
Aileen's smile says it all.

 

 

Eggplant relish with pine nuts, feta cheese, garlic and Greek olive oil served with ube and
kamote chips. Addicting stuff!

 

 

And it wasn't just me. Gaita also went back for seconds. ;)

Gaita Fores of Grace Park, Cibo and Lusso is also a big supporter of our local farmers, 
and together with Chefs Yannick, Louise and the Cibo di M team, she hosted a 
Yolanda Fundraising Dinner at the CVC Rainmaker's Lounge the very next evening. 

 

 

I tried to stop myself and save space for dinner, but I was defenseless against this next appetizer. 

 

 

It was taramosalata, a dip made with fish roe, lemon juice, vinegar, olive oil,
and topped with dulong and capers.

 

 

Chef Yannick came out and saved me from emptying the bowl.
Thank you!!!

 

The young and talented chef explained that the inspiration for our dinner menu was their trips to the markets and provinces of the Philippines. They saw so many beautiful fruits and vegetables, but noticed that the 3 main ingredients used in Filipino cuisine are rice, pork and chicken. (Fourth is sugar. Lol!) They wanted to focus on fresh local produce that are often neglected.

 

 

Angel Wings, Beans, Kalamansi, Coconut Vinegar
This was so simply prepared, allowing the sweet diwal to take center stage - the best way to serve
good quality, fresh seafood in my opinion. The bitterness of the sigarilyas and tanginess of the
sinamak and calamansi dressing brought a refreshing, cleansing and entertaining counterpoint
to the dish. 

 

 

Pumpkin Sauce, Mussels, Kalamansi
Again, the plump local mussels were presented simply, this time on a bed of skillfully balanced
roasted pumpkin puree and pork broth, topped with fiddlehead ferns and crunchy chicharon.
It was straightforward, honest, and absolutely delicious.

 

 

Pork Dashi, Egg, Malunggay, Seaweed, Daikon
The sweet and crunchy radish together with the eggy and creamy yolk balanced the saltiness
of the local kelp and bacon consommé. Beautiful harmony in flavors and textures.

 

 

Letting you peek into my 62-degree yolk :)

 

 

Ube, Kriek, Oats, Rice
Local red rice served on an ube-beer mash with pickled shallots and oatmeal crisps

 

 

The ensemble was paired with a shot of Belgian cherry beer

 

 

Cabbage, Kimchi
Grilled cabbage smeared with a sauce made with tomato and smoked fish
from Bacolod 

 

 

Dessert is my favorite part of a meal and I couldn't help sneak into the
kitchen to see what the chefs were preparing for us. They worked with
so much calmness and even managed to talk with guests while their 
hands were full. It was almost therapeutic to watch them in action.

 

 

Coconut, Mango
How utterly amazing that something as simple as mango, coconut water, coconut-calamansi
ice cream and bits of fresh thyme could taste incredible together. It takes admirable technique
to make an uncomplicated dish so remarkable, and Chefs Yannick and Louise displayed theirs
masterfully in this young coconut husk. 

 

 

Gaita, her eyes twinkling, said it was "SUPER SARAP!!!"
And that gave me the very little push I needed to go for the extra serving.

 

 

PLEASE LOOK AWAY NOW. LOL!
I meant to share the extra blessing with Anton, but "accidentally" forgot to pass him the buko.
Sorry, Anton! :P

 

 

For our bonus dessert, dark chocolate truffles with reduced coconut cream fudge sprinkled with
latik and served with saba chips

 

 

Biting into the truffle will make you think that a latik factory just exploded in your mouth.
Seriously, treats this intense should come with a warning label. 

 

 

 Because life is too short to eat only 2 desserts, we also had these yema balls by
Heny Sison. I am renaming them Yema Bombs because they are the bomb!

 

 

Erwin Romulo, Usec Berna Romulo-Puyat, Glen Raemakers, Angelo Comsti.
Bravo to Department of Agriculture Usec Berna for always playing a major role in promoting
Philippine products locally and internationally!

 

 

Anton Diaz, Aileen Anastacio, Pixie Sevilla, Manny Torrejon, Chinky Apostol

 

 

Chef Jayme, Margaux Salcedo, Adam Lieber
Jin Lovestoeat, Margarita Fores, Teddy Montelibano, Micky Fenix, Claude Tayag

 

 

The night ended with Kalel's "Kryptonite Lambanog" which involved fresh
lemon, a shot of local coconut wine and a magic berry that made everything
sweet… magically!

 

 

And an ice cream party care of Adam Lieber, the ice cream man himself. 

 

 

You just cannot enjoy a wonderful evening with kindred spirits and not go home happy.
Look how everyone was smiling ear to ear! :) 

 

 

Thank you, Robby, for hosting! And Pio for inviting! :)

 

It was an eye-opening experience for all of us. Between all the oohing and aahing throughout dinner, one fact is evident. 

The Philippines is ready.

Our homegrown ingredients are on their way to take on the world.

As we were saying our goodbyes, Glen promised that this collaboration will not be the last. I am already looking forward to exciting times ahead! 

 

 

See related posts: 

A Taste of Noma in Manila on Our Awesome Planet

Dinner by Two on Coconuts Manila

Five Minutes with Chefs Yannick van Aeken and Louise Bannon of Noma on Spot.ph