PURR
Bauhinia Filipino Cuisine
A portion of the dining area at the ground
floor.
An exciting twist for a traditional fare. This is what's in store for diners at Bauhinia* Filipino Cuisine, located at The Avenue, Pison Compound, Mandurriao (located in the middle of Smallville and Boardwalk).
The News Today and some friends were treated by Johnny Que, owner and his remarkable staff headed by Miner del Mundo, food consultant, to a new Filipino dining experience.
When we were asked for our orders, one of the diners told Miner, "Surprise us."
And a few minutes later, the food just kept coming in and this writer was already impressed on how fast the preparations were made.
Calamares Frito Salad.
We started with "Pampaganang Panimula" through Kinilaw Shooters, a mélange of seafoods marinated in vinegar, calamansi and chili.
It went well with the fresh dalandan juice that Sir Johnny suggested we try. It was a good choice. The dalandan pulps were such a comfort for somebody who is nursing a cold.
Another appetizer was Smoked Tangigue Tacos. This is Bauhinia's signature appetizer, served with Bauhinia Dressing and seasoned vegetable brunoise*. It has carrots, cucumber and cabbage.
Then, there's Calamares Frito Salad. It was the first time I had crispy fried squid rings served with Mesclun and fruits.
Kare Kareng Crispy Pata.
The entrée came next, starting with Kare-Kareng Crispy Pata. Two traditional meals fused into one, such is an example of fusion food. It's pork knuckles in peanut sauce, traditional Pinoy vegetables served with sautéed bagoong.
Longganisa Fried Rice was our staple for each entrée. The next entrée was Sinigang na Lechon Kawali, followed by Escabecheng Tangigue, fried mackerel steak served with Pinoy sweet and sour sauce.
A favorite for health conscious diners who still want that 'savor' is Ginataang Gulay, native vegetables in coconut cream sauce.
Sugpo sa Aligue at Sili.
Sugpo sa Aligue at Sili is a must-have. They are tiger prawns cooked coconut-crab fat sauce. If you want it to be spicy, just say so, for the chef will prepare it for you.
We had a taste of Ginapos na Manok, too. It's half fried chicken served with their Bauhinia dip. Miner told us that it passed through the smoking process, too.
The desserts are truly Filipino, again, with a twist. The different Bauhinian cheesecake variations are truly heavenly. I tried Choc-Nut Cheesecake and I fell in love with it. Nangka Cheesecake was also a hit. Every cheesecake variation has some generous pinipig added, making it truly Filipino. The other diners were feasting on their Bauhinia Crème Brulee and Maja Blanca.
Smoked Tangigue Tacos.
While the food at Bauhinia are modern, the price is quite affordable. Prior to tasting the food, one of the diners remarked that what kind of food are we going to have for such an affordable price? Well, we were indeed surprised. We had a very excellent and affordable dinner.
The place is quite comfortable, too. The walls are decked with artworks of the bauhinia flower and leaves. The artist is an Ilonggo, Tiny Firmeza. The tables were covered in laminated banana bark and there were structural pieces that are of world-class quality, making the place a showcase of Filipino artistry.
The first floor and second floor are air conditioned. At the second floor, there's an al fresco area for those who want to dine, smoke and enjoy the fresh air.
The place has a good exhaust system, thus, you need not worry about smelling awful after dining.
Bauhinia is open from Monday to Saturday, 11 am to 2 pm and 6 pm until the last diner leaves. They are also open for Sunday dinner.
* Bauhinia is commonly called a butterfly tree because of its leaves that are butterfly-shaped. It is very abundant in the Philippines and other Asian countries.
* Brunoise is a method of food preparation in which the food item is first julienned and then turned 90° and diced again, producing cubes of a side length of about 3 mm on each side or less. Common items to be brunoised are leeks, turnips and carrots. The diced vegetables are blanched briefly in salty boiling water and then submerged in ice water for a few seconds to set the color. The brunoise is often used as a garnish in many dishes. A common dish which often uses a brunoise as a garnish is a consommé. A brunoise must be very consistent in size and shape, as it helps to ultimately create a visual effect.