TASTED: GOURMET GYPSY ART CAFE

Back in 2009, I wrote about Kiss the Cook Cafe, one of the first restaurants that set-up along Maginhawa Street in Quezon City. It has since then closed but its owner and chef, Waya Araos-Wijancgo has set up a new food haven. This time, the menu of her recently opened Gourmet Gypsy Art Cafe along Roces Avenue distinctly has a middle eastern influence.

The place is cosy. There is a mix of finely crafted wood furniture made by her father and master sculptor, the late Jerry Araos, new pieces made by her younger brother Julian and lovely Persian rugs. The photos on the wall were taken by her husband Ernie Wijangco.  One can say that the interiors are a family enterprise.

I was in luck and caught Chef Waya the first time I dined there with the hubby and a friend. We tried all of Chef Waya's recommended dishes, which were all served in portions that can be shared by two to three people.

We started off with  the bread basket, served with olive oil, chicken liver and shiitake mushroom pate with dukka or duqqa, a dry Egyptian  nut and spice dip, which adds a layer of crunch and flavor.  

Bread basket

We then had the Elote Mexicano, charred corn croquetas topped with chipotle mayo, goat cheese feta and cilantro. The key word for this appetizer is "charred". It brings back memories of the inihaw na mais I used to buy in the plaza of Tigbauaun, Iloilo, my father's hometown, where I used to spend my summers. While the roasted corn on the cob of my youth gave a straight forward flavor, this was layered with the creaminess of the mayonnaise and the slight tang of the cheese. Don't try to eat this on your own, though as it is very filling.

Elote Mexicano

For our entrees, we shared a shallow bowl of Vietnamese Beef Stew and Pork and Clam Favada. The cubed beef was tender and had a sweet aroma since it was stewed in star anise.

Vietnamese Beef Stew

Being used to Favada that tastes more like pork and beans, this Pork and Clam Favada was a pleasant surprise. The starchy stew made from the garbanzos (chick pea) integrated the flavors of the chorizo, pork shoulder and clams. I was afraid that the seafood would be intrusive but, gladly, I was proven wrong.

Afterwards, we had three kinds of dessert:  Green Tea Panna Cotta with Mango and Honey,  Vanilla Panna Cotta with Passion Fruit Curd and, Blue Cheese and Fig Home-made Ice Cream.

Green Tea Panna Cotta with Mango and Honey

Vanilla Panna Cotta with Passion Fruit Curd

Blue Cheese and Fig Ice Cream

Of the three desserts, my favorite was the ice cream (hubby disagrees and says it is an acquired taste). I had previously tried an artisanal  Blue Cheese ice cream  and didn't like it because the blue cheese simply overwhelmed me. With Chef Waya's recipe, the candied fig leveled the strong taste of the blue cheese. Although one scoop was already enough. So if you order this, make sure that you share.

We capped the meal with cups of "smart coffee,"  where the ground coffee beans area steeped in hot water placed inside a funnel-like device balanced on top of the cup.

Smart Coffee

That's Chef Waya herself, making smart coffee

Aside from the food, one of the things I remember best about Gourmet Gypsy Art Cafe are the well-appointed bathrooms with a quirky touch.

Kiss the Cook Cafe

It has almost been a month since my last post. The series of typhoons and all the incoming work had kept me too depressed to write about food and too tired to make anything in the kitchen.

Yes, A. and myself have been living mostly on fast food deliveries, canned goods and left overs these past few weeks. I thought I would never get out of this processed food rut.

And today, I got a lip-smacking experience that made me sit-up and write... Kiss the Cook Cafe.

This cozy cafe is situated at 59 Maginhawa St., UP Village, Diliman, QC, across Holy Family School. Friends have been raving about the place since its soft opening last 19 October. A. and I finally got the chance to dine there tonight.

For starters, A. picked the Crabstick Mango Spring Roll with Nouc Mam dip. Once dipped,  the mix of  the slice of sweet mango, fishy crabstick and the neutral rice paper wrapper is coated in the salty sour  goodness of the dip. The dip is the rock star in this wrap and roll experience.

I had the  Curried Shrimp salad with grilled pineapple and curried cabbage. I am not a big fan of curry but this unusual mix of familiar tastes was a new experience for my palate as far as salads go.

We asked for the best pork dishes. A. got the  Asian Braised Pork Belly and I had the Five-Spice Spareribs (a.k.a. ang pinakamasarap na piniritong baboy sa balat ng lupa). As I am a guiltless pork-lover, nothing makes me happier than soft fried fat melting on my tongue.  So, this dish is a declared winner in my book. Augie's braised pork sauce was, thankfully, not overwhelming as some Chinese restaurants tend to make.

We capped our dinner with a dark chocolate gelato and Bailey's dessert, Truffette.  If you get off on chocolate, dig deep into this dark dessert and you'll pop a cherry by the time you get your last spoonful.  This dessert got me all worked up and I forgot to take a photo. All I have for you is the spent, empty cup of the highlight of my first time at Kiss The Cook Cafe.