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*Disclaimer: all food reviews are not sponsored.*
I shouldn’t show favoritism this early in a post, but the restaurant I’m about to mention is by far my favorite. As part of my foodie adventure, my family and I went to a restaurant called Farm to Table. Farm to Table is a restaurant that focuses on serving fresh, locally, seasonal grown products straight to your dinner plate. Their menu does vary depending on the seasons, but their dishes are not the only things locally grown, their drinks like shakes and craft beers are made right in the Phillipines too!
Speaking of drinks, I tried two drinks that came from Guimaras, an island off the coast of Iloilo. I tried the Guimaras shake, made with mangoes and honey. Guimaras is known for their mangos and if you’re looking for a refreshing drink to order this is definitely it. I also tried a beer from the Cebruery. Cebruery is a brewery located in Cebu, Philippines, that specializes in artisanal beers. I tried a beer they call Guimaras Goose, and this is mango flavored beer too. I’m not used to a fruit flavor beer, but if you’re not type of person to grab a Heineken, I suggest to give this beer a try. It doesn’t have a heavy taste and is comparable to drinking Corona, but ten times better.
You have to start off the night right with a few appetizers. We ordered a plate of nachos, but not the typical style nachos. Instead of tortilla chips, it was casava chips topped with ground beef, onions, tomato sauce, and cheese.
We also ordered coconut fish balls. This is a spin-off the popular street food, but with dalagang bukid white fish.
Lastly for appetizers, we ordered tempura soft shell crabs with a side of truffle cream mayonnaise. Pair any of these sharing platters with Guimaras Goose and you have a match made in heaven.
For main dishes there was so much to choose from, but let’s just say my family and I overcame that obstacle by ordering everything, or at least almost everything. If you are ever in the Philippines, you have to order their nose to tail kare kare. Kare Kare is basically a beef oxtail stew that has a peanut butter base with steamed vegetables served over rice. Peanut butter in a stew sounds odd, but with tender beef it’s the new form of a peanut butter and jelly sandwich.
I also suggest to order their eggplant truffle lasagna. A new version of the classic Italian lasagna. If you’re aiming for healthy alternative dish order the eggplant lasagna since there is no pasta, but layers
of eggplant with tomato sauce and mozzarella. If you are taking your kids to dinner, unfortunately there is no kid’s menu, but I suggest to order the chicken honey kebabs. My niece is seven years old, and she devoured this dish. This entree is basically, chicken marinated in raw honey, from Negros, and yogurt. Served with barbecue sauce, garlic yogurt dip, and triangle pita bread.
My favorite dish we ordered is the macaroni with homemade chorizo. This is a different take on macaroni and cheese. I’m a huge fan of chorizo, especially if you have it for breakfast over rice with a fried egg. Their style of macaroni and chorizo is creamy and savory than the traditional style. When it comes down to it, I am completely in love with this dish. I hardly ever make homemade chorizo, but their chorizo is better than anything you can buy at the grocery store.
The only way to end the night is with dessert, so I ordered the best chocolate squash pie. The dessert is actually called the best chocolate squash pie and it definitely lives up to the name. I wouldn’t think of having squash in a pie, but this pie took a savory vegetable, combines it with chocolate and turns it into a sweet dessert that is completely unique. I highly recommend ordering this to complete your night out.
As much as I have been raving about their amazing food, I left out one key component from it all, the taste of the islands. This restaurant focuses on going local, pulling all the ingredients locally and from nearby islands. Some may not even know they’re tasting an island on their plate. As much time that I spent time at home and traveling around the islands, there were some places I didn’t get to see. Owner and Chef of Farm to Table, Chef Pauline, brings those islands to you. If you don’t have the time to visit the islands, try her dishes and you can taste the islands for yourself.
Left somewhere in the Philippines…
Want to give this place a try? Here is where you can find them: Farm to Table