A Book for the Foodie: Inside A Chef's Life

Get to learn and cook dishes like stuffed chicken adobo with crispy pork flakes, black rice with seafood, eggplant and pork frittata with salted eggs, sisig pasta, steamed lapulapu on ube mash, tapsulog with atchara, banana mango jubilee and buko pie martini by getting a copy of Inside A Chef's Life.

At Php 395.00 this cookbook is packed with almost 60 recipes, tips and techniques from master chef, Bruce Lim. The book is a collaboration of Anvil Publishing and Lee Kum Kee.

Chef Bruce will sign copies of his new book on December 10, 2pm at National Bookstore in Robinson's Galleria. All buyers of the book on this day will get dining certificates from Chef Bruce's new restaurant LUTONG HINIRANG located in the same mall.

Some of the food featured in Inside A Chef's Life:

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A Fresh Take on Filipino Cuisine at Chef's Table

The Fort is becoming more interesting with the presence of Chef's Table, a fine dining fully owned by the famous Chef Bruce Lim. Chef's Table is a must visit for its new take on Filipino food executed beautifully and deliciously. Let me run down the food we tried on that you might want to order on your visit at Chef's Table.

APPETIZERS:

Cebuana Chili Chicken Wings, P210, is a lightly battered deep fried chicken wings smothered with Cebu-inspired chili sauce. The taste reminds me of Bon Chon chicken served with a better plating.

Hot Rock Pusit, P250, is a beer-marinate squid pressed between hot rocks and served with spinach. This is great to go with some sparking wine.

SOUPS:

Roasted Tomato Halaan, P210, fresh halaan steamed in lambanog combined with a rich tomato puree. Best for diners who loves Italian food for its sauce.

Reversed Sotangon, P150, fried sotanghon noodles in a savory classic french onion soup topped with crispy liempo bites.

MAIN MENU:

Calamansi Tuyo Spaghetti, P210, spaghetti sauteed in tuyo oil and flakes, enhanced with calamansi and topped with tuyo and quezo de bola.

Binagoongang Baboy, P380, soft and crispy pork belly sauteed in shrimp pasta sauce, served with grilled eggplant.

Chicken Sat on Salt, P450, much like pinaupon manok, is slow roasted to perfection. Served with sukang Ilokos and achara.

Tortang Talong, P120. The usual tortang talong our moms cook at home, made better with salted egg on top.

Braised Liempo, P350, pork belly slowly braised in a sweet-spiced humba sauce. Served with a stir-fried mustasa.

RICE:

Garlic Rice

Bagoong Rice

Aligi Rice

ALCOHOLIC DRINKS:

NCR (No One Can Run), P180, is a fusion of brandy, tequila, gin, lambanog and chili extract, balanced with orange and mango juice.

Barako Sprite, P180, is a perfect taste of brewed coffee combined with pineapple and calamansi juice, kahlua and lambanog.

NON-ALCOHOLIC DRINKS:

Iced Tea, P80

Be healthy with Lemongrass Iced Tea, P80

Davao Green Tea, P110, with pomelo and green tea is a bit bitter for my taste, but just the same it is a must try.

DESSERTS:

Chef's Star, P150, is a perfect blend of fresh mangoes, heavy cream and lemongrass extract topped with black gulaman.

Mango Cheesecake, P180, is a rich and creamy cheese cake topped with

mangoes in butterscotch sauce.

Buko Pie Martini, P150, is Chef's take on buko pie, served in a martini glass.

End your gastronomical experience at Chef's Table with Chef's Cappuccino

Chef’s Table is located at Unit 106 The Infinity Tower, 26th Street The Fort Global

Contact Details: Tel. No. 399-1888

For inquiries and reservations: michelle@chefstablemanila.com

Hyphy's - A Fusion of San Francisco and Philippines

At HYPHY'S (pronounced as high fees) the menu are inspired by the food the owner, Chef Bruce Lim, grew up with. Every food reminds him of the journey, the neighborhood and the lessons he had in San Francisco. Chef Bruce incorporated the Pinoy food with the food he loved at San Francisco, where he was born and raised.

CLAM CHOWDER SOUR DOUGH BREAD is great at P170. This is a full meal already with rich and creamy thick clam and potato soup. This soup is specially made more delicious if you eat it with the bread.

DOLORES PORK BURRITO, P300, carne asada stuffed in flour, tortilla mixed in with Spanish rice, refried beans, with salsa fresca and salsa roja and served with sour cream on the side. This will really fill your tummy. One of this made me full from lunch to dinner.

SF CRAB LOUIE, P250, is a fresh take on salad. Though a bit spicy, this salad has replaced my old favorite (Pomelo Shrimp Salad). Mixed greens topped with crabmeat and served with a Louie dressing.

CALAMANSI TUYO PASTA, P130, is a crowd favorite. Native dried salted fish (tuyo) is sauteed in garlic oil and tossed in pasta, topped with cheese and calamansi. A single order is good enough for two persons to share.

SPAM MASUBI, P300, is Chef Bruce's favorite, now it's also mine! This is an original from Hawaii, that look a lot like a giant Japanese Maki. Slices of spam topped with rice and egg, wrapped in seaweed and served with a sweet soy sauce, is a complete meal itself.

BURGER MY WAY, P290, the pattie is a mixture of ground beef and pork stuffed with cheese and grilled to perfection. Be sure to tell the order taker if you want the egg runny or be cooked through.

Fruit shakes at P75

The food was so delicious it made me forget the name of the dessert I ordered.

HYPHY'S is located at the Veranda of Robinson's Galleria. You may contact them for reservations at 477-7611.