The creation of new Filipino dishes at Emilion
Some of Emilion's new dishes carry strange names but those who have tried these creations have welcomed this new development
HAVING the same thing the same way can be pretty tiring. Familiarity can kill the spark of an experience. It's the same with food. For a long time, we have been comfortable with eating simple dishes like Adobo, Sinigang, Rellenong Bangus, Barbecue Chicken and more. To the point that each eating effort has become plainly to fill up a hungry stomach.
Emilion Restaurant, which serves Modern Filipino Cuisine, has created new Filipino dishes with hopes to revolutionize the way Ilonggos appreciate dining as well as discover that our kitchen can be a playground of numerous possibilities in creating more dishes out of our simple ingredients.
Some of Emilion's new dishes carry strange names but those who have tried these creations have welcomed this new development. We love the food, said several diners.
For appetizer, there are dishes like Sisig Masigasig, Sisig Bangus, Nilasing na Hipon, Crispy Tawilis, Pinitaw (crispy corned beef), Sumagitsit na Balut (sizzling balut), Lumpiang Tahong and many more. There are Ensalada treats like Kasag, Paborito, Tsinoy, Pinoy and Papaya. The Kinilaw Emilion, Gene's Sinuglaw, Gino's Kinilaw and Kinilao Davao are good choices for kinilaw.
Some seafood offerings are Crispy Fish Tail Pata Style, Asadong Tiyan ng Bangus sa Utaw, Isdang Luto sa Papel, Bistek na Lukos, Sarsiadong Bihod and Sizzling Crabmeat among others.
Even the rice had evolved. There's Kalkag Rice, Crab Fat Rice, Pineapple Rice, Sinaing sa Buho, Bagoong Rice, Adobo Rice Pot and Seafood Rice Pot.
Cafe foods are also available, like Pasta ala Pobrecito, Aligue Pasta, Crispy Fried Noodles and Bam-i. The Pandeinini are Corned Beef with Paprikamayo, Chicken Inasal with Garlic Mayo and Adobo with Roasted Onion Mayo.
There are three varieties of the bibingka. The Special Bibingka has salted egg, cheddar and white cheese; Extra Special, salted egg, cheddar, white cheese and Chinese ham; and Premium, salted egg, cheddar, kesong puti, Chinese ham and Chinese chorizo.
Under the Ulam selection are Crispy Tadyang, Kare-Kare, Adobong Crispy Pata, Lechon Doble (smoked and fried), Manok sa Banga (instead of roasted chicken), Adobo del Diablo, Ham Lison, Pritson Manok, and more.
These specialties were designed by Gene and Gino Gonzalez, premier food consultants in the country. Gene is the founder of 25-year-old Casa Isabel, a posh restaurant in Manila that has been a favorite among food critics and expatriates, and now, just about everybody.
The duo had been in the food consultancy business in the past eight years and have handled 75 food and beverage systems.