Maki: Proving she walks her toque
Chef Pauline G. Banusing
Chef Pauline G. Banusing of Iloilo City has done it again.
Her name is whispered by foodies in Iloilo -- artists, well-heeled socialites, respected locals and visitors to Iloilo because she keeps the fires burning in the five kitchens she mans and oversees -- Al Dente, Iloilo's pioneering Italian restaurant; Citrus, her Wine Bar and Iloilo City's choice stop for Continental Cuisine; Villa Regatta, where Ilonggo seafood takes center stage, FRESKA Seafoods at Tiendensitas and Libis and now, Maki -- Iloilo's first stand alone Japanese restaurant and Sushi Bar.
Pauline Gorriceta Banusing muses that she gained almost fifteen pounds conceptualizing the menu for Maki. "It took a lot of time to come up with the menu. I had to revise it many times until I finally decided what would really work for Iloilo," Banusing wrote in an interview.
It was her son Justin, who inspired her to put up the limitless Japanese Sushi Bar and Restaurant. Coming home from a recent trip to Manila, Justin gave her a cook book that sparkled the beginnings of Maki.
She believes it is the right time for Maki. The concept has been brewing in her mind for three years already. Maki is designed to be not just a typical Japanese restaurant. Maki serves authentic Japanese food at affordable prices. She and her husband Augusto of Ground Effects shared this concept with businessman Albertito "Tito" Lopez. Tito Lopez liked the idea and agreed to be in a business partnership with the couple.
You start off nibbling on otsumamis -- a small dish of food accompanied by a drink. Pork dumplings called gyozas; grilled shrimps with shitake mushrooms and asparagus rolled in pork belly served in ponzu sauce makes the Ebi Bacon Maki a delightful teaser to the main dish. For the figure conscious, the Yasei Itame or sauteed mixed green vegetables with meat can be had.
Then munch on Maki's salads -- Kani, Saka and Mango Salad (Crabstick, smoked salmon and ripe mango with Japanese Crab Mayonnaise) or bit into the Tuna Tataki Salad --- where the sashimi is seared on the outside but deliciously raw inside spiced up by mustard sauce and lettuce. Cold noodles, anyone? The Green Tea noodle Salad is bound to conquer. Imagine pan seared beef tenderloin and cucumber in light Japanese mayonnaise.
Enjoy a warm bowl of Sukiyaki, a Tokyo-style sukiyaki soup with thin sliced beef, bean thread noodles , mushrooms, tofu and eggs. Prepare yourself to be delighted by the Tori Teriyakidon, grilled boneless chicken with special teriyaki sauce topped on rice. An assortment of sushi, sashimi, tempura, steaks and chops and of course, Maki's creative and dynamic selection of rolled Super Manhattan Maki, Tamago Maki, Dragon Maki, Kani Maki and the list just goes on.
Top off the meal with a sampling of desserts that leave you breathless -- Tokyo Tiramisu, Fried Vanilla Ice Cream, Yamashita's Apple Walnut Cake with Whipped Cream, Mango Chutney Sundae with Pastillas de Leche Ice Cream.
To date, as reported in Sun Star.com, she lines her toque (chef's hat) with courses from Culinary Institute of America in New York, Continuing Education on Mediterranean Cuisine, French Cooking, Chocolate Making, Breads and Pastries, Seafood Cooking and Soups, Stocks and Sauces. She also attended a Chef master Class at the New School Culinary at Manhattan and a Food and Beverage Cost Control Management Class at the New York University in Manhattan. She has also undergone US Meat and US Beef Training in Singapore. She is also one of the few in the country who has a certificate from the International Council for Serving Safe and Sanitary Food.
Serendipity and careful planning all ply a role in Pauline's success. Seven years ago, no one would have thought of putting up an Italian restaurant in Iloilo. But she did, and look at her now. She sees the glass half full and this positivism has helped her master her craft and make Ilonggos and the fair city's visitors come back for more of her cooking.
Maybe its her knack for timing. Maybe it is a confluence of all forces that has brought to bear and put her where she is now. Or maybe, just maybe, Pauline Gorriceta-Banusing is as phenomenal as anybody can be.