Chef Laudico hosted a very select group of people wherein I was included, and overwhelmed us with Filipino culinary delights that were amazingly inventive and experimental. I never thought that I’d be wowed by Filipino food again, well not since I tried sinigang na bagnet in Vigan. It’s really hard to describe food, so I’ve taken the liberty of taking photos of the courses I enjoyed that night (which you can find down below)
But first, here are the people who made the night’s cuisine even more enjoyable.
Chef Laudico, such a standup guy. No matter how busy he was that night, moment I walk into his restaurant he offers me a drink or a fruit shake. Divine of course, which is self-explanatory. Ginger Conejero, who always has a sunny disposition whenever I see her out.
I usually visit his restaurant during the day, so seeing it setup like this really changed the mood of the place and set the stage for the rest of the evening.
Divine was really excited for the food while I kept looking at the menu trying to imagine how the dishes would turn out.
That’s a smile of excited anticipation (note: rubbing hands together)
Patty Laurel and Divine looking great.
Billy and Nikki were also there, it’s been such a long time since I’ve seen them!
I love candid moments.
Chef Laudico explaining how excruciating having sensitive teeth can be and how he had to suffer from it until he started using Colgate Sensitive Pro-Relief.
Another photo of Divine (and little bit of me in the mirror)
Trixie, Ria Barretto (Nuffnang), Ninoy Gonzales (MEC), and Pam (Colgate)
First dish was Lumpiang Ubod Cones with Frozen Spicy Vinegar!
Carla Abellana and the well-suited Arnold Vegafria
Chef Laudico hanging loose with JP Anglo
The discerning bloggers’ table
Adobo Mushroom Cappuccino! This tasted great, especially with the shiitake mushrooms!
Three kinds of Mango Salad with Dijon Bagoong Vinaigrette
Chef Lau took some time to chat us up, explaining his passion for cooking -and eating which inevitably led him to where he is today. One of the Philippine’s most sought after chefs and purveyor of modern Filipino cuisine.
This I loved. Kitayama Wagyu Beef in Sampalok Glaze served with Taro puff and Oven-Roasted Tomatoes. It was like an extremely flavorful, deconstructed sinigang.
And finally the pièce de résistance! Banana cue tart flambe, with langka ice cream and caramel crunch! Chef Lau you’ve truly outdone yourself!
Thanks Chef Lau for the hospitality and the amazing food, and of course to Colgate Sensitive Pro-Relief for throwing such a delicious way to tell us about your new product!
Check out http://www.chefsdinnerparty.com/ too!