Island Grill, Officially A Restaurant

       Food courts are charmers. Whenever I step into one, my hands itch to go around and buy all the guilty indulgences my eyes get glued to (IF I have the money, of course). So, if you find yourself an easy victim of food courts like me, you'd know it doesn't always mean "cheaper" meals. But the best advantage is having a buffet-like spread with a pretty wide variety to choose from. Variety and quick meals are the key words here. From Filipino food, to Japanese, to Dimsum, to Mexican, to lechon, fries, shakes, etc., you can have a variety of these at a considerably good budget. 

Speaking of food courts, one established food court brand that has been around since 1994 has just broken into the restaurant scene. Island Grill has proved to withstand the test of time and has finally joined the restaurant bandwagon. 

         It's never hard to admire humble beginnings. Island Grill opened their first branch at SM City Cebu food court and became one of the restaurants to bring the carenderia dining experience to a higher level. From there, they branched out to Ayala Food Choices and two more branches in Davao, making home-cooked food readily available to customers in malls. Twenty years in the scene, they have gotten a stream of regular customers for their all-time Visayan favorites like Tinowang Isda, Sinugbang Baboy, Piniritong Lambay sa Bayanan, Batchoy and Binignit.  

A Filipino meal would normally be the last thing on our list of choices whenever we dine in the mall. But whenever that craving for downright homey cuisine hits us, Island Grill is probably the most affordable one with a decent dining space that allows just enough room for some privacy in comparison to noisy, crowded food courts. For more or less P100, you can have your fill! 

          Island Grill was originally owned by the parents of the current proprietors, siblings Nino and Hedy Bascon, who are of Ilonggo roots. Thus, it's not a surprise to find some hints of Ilonggo flavor in their dishes. Some recipes are even from their grandmother. 

Here are some of the dishes they have that we all know by heart:

            I definitely tasted traces of Bacolod in this chicken. Mm-mm. 

          Their La Paz Batchoy contains their homemade noodles and is taken from the original La Paz recipe. 

           This biko is one of their family recipes. I loved this. It's a blonde version of the ones we usually have and it wasn't too sweet. The balance of the coconut milk and the latik or caramel sauce made my hand mechanically keep slicing off a chunk and stuff it in my mouth. Uggghh. So good. 

Island Grill

4th floor, Ayala Center Cebu
Sm City Cebu
Abreeza Mall, Davao
SM Davao

Facebook: Island Grill

Bluewater Panglao Presents Northern Exposure with Chef Sau del Rosario

         Bluewater Maribago Beach Resort, more commonly known to Cebuanos as "Maribago" has been around since the longest I can remember. I've spent some of my childhood there and still visit probably at least twice a year. It is known to be the resort with a pond of baby sharks that they tend.

         Maribago in Mactan, Cebu is the first establishment of the Bluewater Resorts. They eventually branched out to Sumilon Island in Oslob, Cebu and fairly recently at Panglao, Bohol. For more than two decades, Bluewater Resorts made a reputation for creating a unique collection of resort properties that are professionally-run, with world-class amenities and distinctly Filipino.

         I am more than excited to share with you my experience at the young Bluewater Panglao's 2nd Anniversary on July 31. I had the honor of being invited to their anniversary celebration with the privilege of an overnight stay, transportation and accommodation expenses taken cared of. This was my first out-of-town trip for blogging! Woot Woot! And coincidentally, it was just two days before my birthday so it really felt like an advance celebration. I honestly cannot believe it happened until now. :D

         Bluewater Panglao celebrated their 2nd Anniversary with Chef Sau del Rosario as guest chef for their culinary series, Northern Exposure, where they bring the country's Northern flavors to Panglao for the locals to experience. It was a 4-day event from July 31 to August 3 with special nightly dinner buffets at the Aplaya Restaurant featuring Chef Sau's culinary creations for only P1,000 nett per person. They also offered special room rates as an anniversary treat at P8,000 nett, inclusive of breakfast, dinner and airport/seaport transfers.  

Chef Sau del Rosario

         This was my first time to finally set foot in Bohol and unfortunately, I had the worst boat ride of my life getting there. The waves were really rocking the boat and though I'm not one to succumb to motion sickness, I was more than vulnerable. However, when we arrived at the resort, I was met with fresh air and lush greenery. And the sight of the enormous glittering pool in between the deluxe rooms awaiting the guests instantly comforted me.

         On our way to Aplaya Restaurant for lunch, we walked through a beautiful garden. I loved that the resto was fronting the beach. It was during this lunch that I found out I was the only blogger amid the rest of the media guests from Manila and Cebu. We were served some of the specialties of the house such as Adobo Rice, Hinalang na Manok and Lechon Kawali. Too bad I didn't get to take photos of our lunch because I forgot (argh! hated myself for it) to charge my camera so I had to save the most of my battery for dinner. All the dishes served were excellently prepared. Each dish was top quality even if they were simple Filipino fare.

         Retiring to my room after lunch, I savored the luxury around me. It was a double bed room with two queen-sized beds, a dresser, flat screen TV, and... I have a fetish for pretty bathrooms. As soon as you enter the room, the bath tub is probably the first thing you'll notice. The bathroom had stone tiles and a slim glass panel above one side of the tub and shower to allow natural lighting during daytime. The zen design definitely relaxes one who steps into the bathroom. I also loved the modern touch on the bed that was seemingly floating. 

          After some beauty sleep, I was eager to finally meet Chef Sau del Rosario back at the Aplaya Restaurant for dinner.

 

Chef Sau is a celebrated chef in Manila, who I was only familiar with because of Selecta's Premium Gold commercial although he is the product ambassador of many other brands such as Philips My Kitchen Appliances, Elba Premium Gas Range, Globe, Samsung, Titania, Beringer Wines and Bounty Fresh Chicken. 

He is French-trained and was born and raised in Pampanga, the country's capital of gastronomy. He took his professional training in Nice, South of France, under the guidance of Michelin Chef Christian Plumail of Restaurant L'univers. He took a job in the prestigious three Michelin star restaurant Le Divellec in Paris the following year before moving to China to open Luna in Shanghai. After two years in Shanghai, he took the job as Chef de Cuisine of the famous Raffles Chain's Equinox. In 2005, Sau heeded the call from Manila and opened M Cafe, Chelsea, Madison Grill, Le Bistro Vert and Toro. Villa Cafe in Makati is Chef Sau's latest venture. He was also visible in television doing cooking shows like The Secrets of the Masters, Healthy Cravings, Kitchen Battles and the latest, Sarap to Heart.

         I've been hearing from the Bluewater management that Chef Sau is very down-to-earth and approachable. Indeed, from the moment I listened to his welcome speech, to conversing with him, he is a rare find. It’s unbelievable how humble and accommodating this accomplished man is. I’ve also read on Our Awesome Planet that he is an advocate of sustainable and organic cuisine and he is one of only two chefs in Manila to be known as a “green chef”. Having read about that perked my interest most about Chef Sau.

Chef Sau del Rosario with Babe for Food 

         Chef Sau is an extraordinary chef because he is not in it for fame or money, neither just for the passion. He is a chef for a cause. 

    

        I asked him about the sustainability of organic cuisine in the country and he narrated to me how farmers are exploited by large-scale companies that push them to mass-produce vegetables in harmful ways just to keep up with the demands. 

    So, he goes around the country with a team, educating farmers about the vital essence of organic farming and how to make this their livelihood, such as sun-drying tomatoes and packing them. He has an Eco Store where products from these farmers are sold for their benefit. I was so inspired and amazed by the heart of this chef.

          Chef Sau’s Kapampangan roots were elegantly showcased in fusion with French and Mediterranean cuisine at the dinner buffet. My favorites were his Sisig with Foie Gras, Watermelon Atchara, Salt-Crusted Salmon, Lacquered Duck, Lamb Shank Tagine and Slow Cooked Beef Cheeks in Red Wine, to name a few.

         The Sisig with Foie Gras was phenomenal and the Watermelon Atchara was literally a refreshing take on the conventional recipe. I was mesmerized by the intricacies he played with from different cuisines to put Filipino cuisine on a higher pedestal. I cannot reiterate more how inspiring and admirable this noble chef is.

          Here were some of Chef Sau's amazing creations at the dinner buffet:

Sisig with Foie Gras

Maya-maya Mayonesa -- a Filipino twist to Crab Remoulade

Lengua con Mais and Mushroom

Pork Bagnet with Paella

Lacquered Duck
(I loved the cherries and sauce!)

         And since you guys are special to me, here's an exclusive footage of the very humble and hands-on Chef Sau cooking us his Sisig with Foie Gras:

          Thank you so much, Bluewater Panglao, for letting me experience your luxurious service and delectable dishes. It was a great pleasure meeting the management and of course, Chef Sau del Rosario. Special thanks to Mr. Enrico Monsanto for the invitation. I look forward to going back with family if ever we find ourselves in Panglao. :)

For booking reservations or more information about Bluewater Resorts, 
visit their website at:

www.bluewater.com.ph

[some photos from Bluewater Panglao official photographer]


Bluewater Panglao Resort
Daurong, Danao, Panglao Island, 
Bohol, Philippines

Contact:  +63 38 416 0702

Email: panglao@bluewater.com.ph

Facebook: /BluewaterPanglao
Twitter: /BluePanglao

Cebu Secret Chows (Update): Chez Toztar, Redefined

         You shall not judge a resto by only one visit. Words to live by. 

        To assent to myself, I rarely judge a resto by one visit. Returning to a resto after more than a year since my first and last visit, I'm more excited than skeptical about new items added in the menu and refurbishments if there be any. 

         Last month, I finally had the opportunity to retaste Chez Toztar, formerly a "House of Roasts" and the first resto with an organic hydroponic garden. This is a Cebu Secret Chow where I first tasted fresh green tea leaves in a salad. Read my old post to learn about my first experience there and what the place and menu were like back then. 

        But now, Chez Toztar bounces back with revenge, armed with a redefined menu and branding which I was invited to taste. 

       As I entered the  gate of the resto, changes could easily be noticed, such as a painted tree  without leaves on the garage wall and a fountain at the center of the garden. The tree is actually for customers to imprint their visit with a painted thumb mark to serve as leaves of the tree. Improvements can also be found in the resto interior, where framed pictures of dishes dot the walls and an innovative design of the resto name using stainless spoons and forks was imprinted on the staircase. 

            My excitement was brewing, awaiting the new items to unfold on our table. We were first served with beverages: coke float, homemade flavored sodas and a vanilla milkshake. Chez Toztar makes their own natural vanilla extract that they use for their vanilla milkshake and desserts. 

            We then began the meal with salads:

Thai Beef Salad

Crunch Salad with Pan-Grilled Chicken

          The lettuce used for the salads were from the resto's organic garden so you are assured of its freshness. 

           And finally, I was able to try the Beef Kansi soup I've been curious about from this resto. Kansi is an Ilonggo soup that seems like a cross between pochero and sinigang. It has a yellowish-orange broth that is soured by a unique fruit called batuan only found in Negros. I first tasted Kansi at a family friend's house in Bacolod one summer and though I'm not a big fan of sinigang, I could never forget this soup. 

         Chez Toztar's wasn't exactly the same since they used sampaloc instead of batuan but the meat was fall-off-the-bone tender and supple. Good enough considering this is probably the only resto to have this soup. 

           As for the main course, all of the dishes were very amiable with my taste buds. I even found a favorite, the Tilapia in Hot Butter Basil. It was neatly filleted and cubed and arranged back on the body of the fish. I couldn't stop popping it into my mouth! Fresh basil really adds a more intense kick to this dish.

Tilapia in Hot Butter Basil

          The Beef Shank in C3 sauce would have to come in second. The sauce was light yet full in flavor. The meat was again, pleasantly tender. Unfortunately, I don't have a photo of this. Sorry. :(

         Favorites besides, the rest of the dishes were not half bad at all. I even played around with the combinations a bit, like dipping the cordon bleu into the seafood thermidor's cream sauce. :D

Chicken Cordon Bleu in Caramel Sauce
(surprisingly, the caramel sauce isn't too sweet)

American Pork Steak

Seafood Thermidor

Mexican Chicken Mozzarella

Zitti

          Of course, you always gotta leave room for dessert. Chez Toztar came up with a series of HOT, new desserts. It was a bonanza of fried desserts -- Deep Fried Ice Cream, Deep Fried Halo Halo, Deep Fried Bannananutters, and Deep Fried Oreos. They also had Mug Cakes in their customized mugs! And if you're feeling adventurous, you could try their Baileys Flamin Pear Glazed, a flaming and sizzling dessert sure to entertain you for a few seconds. ;)

Mug Cakes: Nutella and Choco Caramel

Deep Fried Bannananutters

Deep Fried Halo Halo and Deep Fried Oreos

[photos by Mary Angeli Bas of foodiecraft.com]

          Since these desserts involve a clash of temperatures, you are advised to consume these immediately for the best quality. 

        Being well pleased by the main course, my memory of slight disappointment from Chez Toztar during my first visit was totally replaced by a fresh perspective on the menu. I could also see that the chef/owner is serious with his passion. He was accommodating to take the time to sit with us and explain the dishes and his plans for the resto. 

       Chez Toztar is not only a place to try new dishes but you can also purchase fresh and organic greens here! You don't also have to sweat your pockets because for a gastronomic adventure, each dish is less than P200 and good for two persons. :)

Chez Toztar 
0392 Orchid St. Capitol Site,
Cebu City 6000

Contact:   (032) 412 6452
                +63 932 7806 176

Facebook: /ChezToztar8

"To know Cebu, eat Cebu! :D"

oink oink,

Babe for Food

-your BFF in Cebu dining! :)