Where's the Cat?

This is my first blog feature regarding my other passion... FOODAGE! I believe in the saying: "The proof of the pudding is in the eating." So I'll be honest AMAP with my food reviews.

Greenbelt 5. You might think that this posh place is only for the uber upper-class of the Philippine Society... then you are misinformed. All you need to do is to explore, check the menus (it’s already outside the restaurant - strategic huh), surf the internet and you’ll be loaded with a gazillion of information. And I’m so glad that even a corporate slave like me could possibly dine in these fine restaurants. We could live a simple yet elegant lifestyle with these kinds of comforts we have now. And I attest that your hard-earned money will always be sulit!

Lemme start with my favorite of all - Felix! Yes, it is one of the best restos I have experienced in that particular area. Methinks it is their innovative dishes that make me so at-home. I’m inspired to save some cashos just to dine there again and again.

Felix Interior

I prefer al fresco dining as I have issues with artificial ‘air’. Although I love their dishes, I would not recommend dining inside - guess they need to improve the ventilation.

Once seated, they offer FFA (free-for-all) bread with butter and olive oil dip (basil, green and red bell peppers). Eat it while it’s hot – fazmic idea!

Basil Pesto Bread

For starters, I have tried San Raphael (Crispy Lechon kawali chips) before - very Filipino. Ahmunna try Gen San which is reasonable enough since they serve it in spoons and it’s aplenty! Tuna has been mixed with the right amount of mayo (not over-empowering) and has a tinge of spicyness in the end – could be wasabi. First wine is served. It’s chilled for a couple of minutes; I’m now feeling the eatopia!

Devilishly Spicy Tuna with Garden Salad, P325

Listel Chardonnay, P900 (bottle)

I’m one of those who are acluestic with wine, forgive me. I’m a newbie wine explorer! I'll try to describe it in our next wine. Better yet, check out their wine list as they have a medium-range of wine selections per region.

As for the main course, I would recommend two: Dyesebel and Mactan. These are the fantasmic dishes I have eaten and will always be my all-time favorites. What I love about Dyesebel is its complex taste yet simple structure. The Laing it has layered within is groundbreaking. Plentsch of prawns is served in Mactan. Mouth-watering!

Baked John Dory stuffed with shrimp and taro in coconut, served with white rice and grilled eggplant, P400

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Grilled prawns with dried scallops, served with risotto and brocolli, P825

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We ordered another bottle of white wine. The chilled wine has a fruity bouquet, well-balanced taste, with a hint of citrus. It goes well with our dishes. I asked my colleagues for instantaneous twitter-like reactions and they all love it.

Top to Bottom (L to R): Pasta Ala Jay (truffle cream with crispy parma ham) – P495, Chanos (Milkfish with shrimp and tomatoes) - P400, Salmono (Salmon served with risotto) – P625, Lanabel (Chicken fillet coated with roasted nuts and special sauce – P375)

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Hardy's Stamp, P875 (bottle)

While waiting for our dessert which is called Lipa, we had yet again another wine which I could say has the ‘it’-factor. I could easily recognize its bouquet has a bit of earthiness smoky perhaps, dry overall taste, and a hint of wood spice in the finish. The taste persists somewhere in my throat. Impressive!

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Santa Rita 120 Sauvignon Blanc 2004

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Suman sa latik dipped in Batangas chocolate, P175

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Felix is worth recommending for its de-luscious choices of dishes. Its price as you can see is not that dreadful for a fine-dining restaurant. The overall ambience makes you feel so relieved from the stress of work and it’s a great place too for a romantic date and chit-chat with friends.

Bonap!

Charlie's Rating: