The exotic and alluring flavors of the Orient food

Tag : Crisp Mushroom

There are the words that come to mind whendining at Contempo. Following the boom of New Asian Cuisine in theUnited States, Contempo is the first to introduce this kind of farein Manila.
If youre craving for something diverse, modern and innovative,this is where you should go. From the interiors, food and drinksdown to the custom-made plates and utensils used (which includeschopsticks), the uniqueness and attention to detail is evident.This is one restaurant in the metropolis that embodies fusioncuisine very well. Unlike other trendy fusion restaurants that haveno singular thematic cohesion, Contempo seeks to capture theessence of Asian cuisine specifically in French application.
Inspired by the exotic and alluring flavors of the Orient, themenu is designed to feature the freshest Asian ingredientsobtainable, presented in the sophisticated way French dishes arefamous for, is how Chef Booj Supe, chef de cuisine of Contempo,describes this restaurant he co-owns.
Upon entering the room which is covered all the way around by largeexpanses of glass, providing sunlight and a spectacular view ofMakati Avenue, one is greeted with understated and elegantsurroundings.
During the day, the restaurant has a light and airy feel, and turnscozy and romantic at night when soft lighting by candlelight andlamps is engaged. The volcanic black rustic floor gives a wonderfulcontrast to the predominantly white background, accented withcolorful round hanging lamps, giving it a modern, hip feel.
Retro-inspired chairs combined with classic beige leather chairsand striped table tops coincide with the restaurants contemporarytheme. The corners of the restaurant are lined with leather booths.
A striking feature of the restaurant is the horseshoe shapedglass-encased kitchen that is open on all sides, doubling as atheater to see the skilled culinary team at work.
One may want to sip cocktails and mocktails made by theirexperienced bartenders while waiting for the food to arrive. Onesuch is the Citrus Mint (P160), a delightful mixture of pineapple,orange, calamansi, blended with mint leaves, and honey, garnishedwith mandarin orange. This is refreshing, and a novel twist to yourusual four seasons drink.
New interpretations
The dishes are mostly new interpretations of Asian dishes cooked ina Western fashion with a twist by Chef Booj. Its a culmination ofthe best ingredients creating a gastronomic delight masterfullycreated in the French way of cooking with tastes of Asian flavors.A burst of not only flavor, but texture and colorful eye candypresents itself to you in the creative, flawlessly executed dishesChef Booj Supe cooks up. There is a play of different tastes thatare combine to stir up your appetite. Youll find crunchy, chewy,soft, crispy, textures all in one dish.
Appetizers are separated in warm and chilled categories. You maywant to begin with one of each: curried lapu-lapu skewers withmango chutney (P380) and the bacon-wrapped artichoke hearts andscallops with feta mornay (380) will whet your appetite for theother dishes to come. For the chilled items, must try is the shrimpmousseline, mango and pesto cream terrine with melba toasts (P280).A juxtaposition of the creaminess of the mousse against the lightcrispiness of the melba toasts takes you on asavory-sweet-then-back-to-flavorful journey of the senses.
Chef Boojs personal favorite, the tomato-wrapped gindara withcilantro aioli, ginger cooked in foie gras and three mushroom pilaf(P840), is a wonderfully modern dish that represents the marriageof East (highlighted by cilantro and ginger flavors) to West (thefoie gras and three mushroom infused pilaf).
Personally, I liked the sake-marinated salmon served with soba,roasted shallots, garlic, and mandarin oranges (P720). The sakeonly sought to enhance the wonderful taste of the perfectly cookedsalmon that was tender yet firm and incredibly fresh.
Another scrumptious dish is the lemongrass duck confit with wildrice pilaf and sweet soy reduction (P760). A fitting sweet endingto your fulfilling meal is the Lopera with lemongrass and ginger,cocoa nib crisp and black currant red wine sauce (P310). Soycheesecake with almond cornchef flake crust, green tea mousse andoolong tea syrup (P280) is yet another showcase of Chef Boojsmastery in concocting a marriage of East and West ingredients tomake this delicious dessert.
Wealth of experiences
Dont let Chef Boojs youthfulness deceive you. This 28-year-oldchefs background as head chef and consultant of variousrestaurants and five-star hotels and resort has given him wealth ofexperience. Born in Baguio City, but raised in Iloilo andeventually settling in Bohol, he finished his studies in Cebu City.
He honed his culinary skills at CACS, while for his expertise incakes and pastries, he studied under Chef Heny Sison. Chef Eds,Club Noah in Palawan, Splendido in Tagaytay, Eskaya Beach resort inBohol, Tropezz and Magnet Caf