Food has been one of my favorite topics in conversation and writing blog reviews. I am more inspired currently with food since I am finishing up Hell’s Kitchen series from Season 1 and currently Season 9. Never mind that foul mouth I constantly hear, just love the foods I see. When it comes to good food, I always remember the Museum Café and all my dining experiences there. This is probably the n-th time since I have featured Museum Café and I sometimes wonder why I am not tired of doing so. The reason? It is because I have seen there quality food, great ambience and wonderful service. Those are the three things I look for good restaurants or cafés.
Number one rule of the thumb when it comes to good food is freshness. Fresh ingredients retain the nutrients in the food and has a complete flavor than processed or chilled food. Local delicacies and cuisine have been known for the classic mix of taste and in our kitchens, we have even made improvements with old recipes. Almost all of the ingredients for global cuisines are here for the take.
Mexican Red Kidney Bean Soup
Soak the washed beans overnight in water and cook the next day in the same water without salt till soft. Add cooked smoked pork rib, and bell peppers; baked onion, garlic and adjuma pepper. A little bit spicy but delicious.
Malaysian Tanigue Curry
Just flown in from Kota Kinabalu: Malaysian hand mixed spices for fish curry. In Kota Kinabalu, there are lots of tanigue in the weekend markets and here it is the same too. The tanigue used for this dish we buy from Talisay City Market and made this mild fish curry. Nice with brown organic rice and our fresh salad.
Le Nègre (La Negrita)
The ultimate chocolate cake -without flour-, eggs, butter, brown sugar, muscovado, and nearly one kilo dark Swiss chocolate for the whole cake. With a layer crunchy chocolate on top, dusted with cacao, wet chocolate, dry chocolate all sensations in one.
Roasted Anis Pork Belly with Tuba sauce
We marinated a ‘bacon slab’ for 4 days covered with anis seed. Left it in the oven on low temperature for 10 hours and roasted it, glazed with honey. Sixteen liters fresh sparkling tuba were reduced until 0.5 liter sauce, concentrated to a syrup, beautiful in sour-sweet balance, creamy with a hint of the tuba taste. Served with our salad, bread of choice or organic brown rice.
We only buy shrimps in the market when we see a few shrimps still moving, to be sure they are fresh. At home rinsed and directly in plenty boiling ‘seawater’: 35 grams Bago Sea-salt per liter water. The best and most original way to cook shrimps. One minute for small shrimps up to 3 minutes for big shrimps. Quickly cooled down in the fridge. We serve shrimps in different styles of cuisine and here are some choices:
- Served as Shrimp Mayonnaise with salad on our Artisan Bread of your choice.
- Served as Full meal Shrimp Salad, a large rich salad with shrimps and a choice of our Artisan Bread.
- Served as starter Shrimp Cocktail, cold with some lettuce and creamy cocktail sauce with a hint of brandy.
Sounds palatable? Definitely is and absolutely cooked to your liking. My favorite seafood – shrimp, is still in the menu for few weeks and transformed to some other dishes. That is one of their must try dishes there so if you are not allergic to shrimps, go and order.
After enjoying your main course, why not grab some desserts too. Their Le Nègre is a must try cake and is definitely improved by the muscovado added to the ingredients. You can also have a taste of their various selections of tarts from the usual to those ones made from fruits not used before in tarts like chico or tambis. Have a glass of wine or a cup of brewed iced tea to gulp all that food down. I usually have at least a glass of wine but brewed iced tea is good as well. Museum Café is open from Tuesdays to Sundays from 10am to 10pm and can accomodate sixty people for a function at Phinma Gallery. Here’s a tip, the best time to go there is in the evenings.