Picture Feature(d): What’s On Your Table?

Excerpt from “What’s On Your Table?” by Ces Rodgriguez for InFlight August-September 2010

For Chef Stephanie Zubiri its ostrich, duck’s embryo, frogs, and goat at restaurants Moomba and Bistro Remedios.”

Bistro Remedios’ crispy, stuffed betute or whole frogs

“At Moomba, Zubiri likes the tian of ostrich (P450), marinated ostrich strips with vegetables, mashed potatoes and whole baked garlic cloves. “It looked juicy, was thinly sliced but softer because it was cooked with a sauce. The flavors were strong yet you can taste the ostrich more.”

Moomba’s ostrich dishes and favors the tian of ostrich

Chef Zubiri samples Moomba’s tian of ostrich

Moomba’s foyer

InFlight's Indulge page. Designed and layout by Jocas A. See

“Bistro Remedios is known for frogs, goat and balut. It was a few weeks too early for the Pampanga specialty kamaru or rice field crickets, spiced and fried to a crisp, so the order of the day were adobong balut (P120), two unfertilized duck eggs stewed in soy sauce, vinegar, and garlic, and betute or farm frogs.”

How to eat balut: Close your eyes and think of England. Duck embryo on your plate is not for the squeamish

Bistro Remedios' interior

InFlight's InRoom second page. Designed and layout by Jocas A. See

Stephanie Zubiri is the executive chef and managing director of food catering company Modern Epicurean Kitchen

To read the full story and other travel features, call: +632 840.2802 to subscribe a copy.

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About battlefield_man

Jocas A. See. Visual journalist. Visual communication designer. And a casual tourist

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