Purple Reign

Even before it unveiled its name or opened its doors to the public, the name aubergine has given me many, many fond memories. First of all, purple is my favorite color, so obviously I would love that.

Next, when my sister Margie got married, I was her maid of honor and her theme was aubergine. My dress was beautifully designed by the Frenchman, Pascal Banet. Unfortunately, he borrowed Margie's gorgeous silver wedding gown for a shoot and, due to certain circumstances, left the country in a dash and today, the dress is nowhere to be found.

Purple also has a meaning: it is the color of good judgment and spirituality. Now I only found this out Googling it a few seconds ago, but there are many reasons to love purple.

Now the restaurant Aubergine, headed by Chef Norbert Gandler and Hans Schallenberg, gives you a plethora of reasons to love it too.

Here is a teaser:

The photo above shows what Aubergine does best, which is give you one food item, in this case, duck, and turn into several choices on the same plate for the diner to enjoy. From left to right, you have duck pate topped with aspic, then next to it is duck pan-fried foie gras then next to that is smoked duck breast. Now what I love most about this dish is the little ball of ice cream (yes, you read that right) ice cream foie gras. You may think its weird but its truly delightful and innovative.

Their menu items are meant for sharing

beef carpaccio

I swear this is only 3/4 of this photo of beef carpaccio. Love the pine nuts, arugula and fresh mozzarella that they garnish on it.

Oysters Rockefeller

Now who can resist the lure of succulent oysters on a fancy restaurant's menu? Certainly not me. Now the main courses also like to give you several choices on one plate. Here's a rib eye topped with pan-seared foie gras

And then here's the version for the person who wants it all (such as me). It's got steak, lobster and the pan-fried foie gras. I can just hear my beautiful blonde friend Geri's voice saying, "Now, you're just being greedy."

The dessert selection also gives you many choices, but this is where I like to KISS (Keep It Simple, Stupid). Again, even though this is one dish- it is huge. That's a whole bowlful folks.

 creme brulee

You may opt to try the dessert samplers as well, very artfully plated, but depending on your taste bud's flavor factor, maybe too much going on at one time. Maybe ask for another bit of the foie gras ice cream? (Which is not on the dessert menu.)

Perfect place to take a girl out on a first date. Impressive factor: 9. Also very suitable to taking your mother, your wife or your best friend who is feeling mopey about her life. Instant cheerfulness!

Add this while you are at it

badabing!

Aubergine

5th corner 32nd Avenue

Bonifacio Global City 

reservations recommended! 

tel +632.856.9888.

Date Night

It was just my baby and me last night, all by our coosome twosome. We felt like eating somewhere fancy together and we chose to do Sala.

We wanted to eat there last night but there was a private function. Plus, there was Earth Hour last night and the last time we ate out during Earth Hour, it was pure and utter chaos.

So a leisurely Sunday it was.

What I love about Sala is that it has such a cozy ambiance. You really feel like you're sitting in someone's living room. And the service is superb. When you want to go somewhere for an intimate evening, Sala is the place to go.

When we arrived there was one other couple and a long table filled with moms, dads, grandparents, brothers, sisters, babies and yayas. There was a cute toddler that kept pointing through the window to Hubs, who was smoking outside. The baby was so cute--he looked a little like Enzo at that age.

It just so happened this Sunday, the chef at Sala had come out in the Sunday Inquirer Magazine about losing a lot of weight from joining "The Biggest Loser Asia." He was so fit and trim, he kind of looked like Billy Crawford minus the bandana. The family were having photo ops with the celebrity chef :)

I opted for the Chef's Tasting Menu while Caloy ordered the Goat Cheese and Prawn Souffle and the steak. Warning: the photos in this post simply look like sin. Beware of mouthwatering. I must've been quite inspired.

This is the amuse bouche they served us of goat cheese and tomato in filo pastry. I absolutely love this kind of cream goat cheese. Wonderful way to start the meal.

This salad of spice encursted tuna, crispy baby squid with rocket, charred lemon and romesco sauce was light the right bits of crispy. I love octopus legs, and the one on the right looks like he's doing a cartwheel!

This second appetizer of portobello mushroom and ricotta with thyme ravioli in white truffle oil was my favorite meal of my entire menu, hands down. I actually was thinking of ordering this when I saw it on the menu but decided to go for the "more is more" technique. In the words of my officemate Mario, this dish is a win-ner!

Hubses' appetizer came out and I felt trumped.

Well, our server did tell us its been on the menu for 12 years. When the chef sometimes wants to take it off for something new, the servers do an Amy Winehouse and say "No, no no!" 


This, my friends, is the twice-baked goat cheese souffle. Look at the molten, melty mass of cheesy goodness. Kind of looks like a hat from the photo, huh? Itsutterly delicious. Maybe I'll order this as my main course next time I come to Sala.

This was my first main course, roasted grouper with spring greens, tomato fondant and bacon foam. Okay, I look like a glutton now, or perhaps a hobbit, "first main course," pshaw. But believe me, objects in this blog may seem larger than they appear.

I really liked the sauces that went with the dish although I would have preferred the fish slightly less cooked. But the flavor was good.

I almost forgot to take a photo of my secondses. By this time I was quite tipsy from my tipple and had already started eating and savoring this when my inner blogger, Auntie Eatem said "Aren't you forgetting something dearie?"

This is kurobuta of pork with seared scallops and clams in a bell pepper and tomato hash. I accidentally fed Caloy a calm saying it was an oyster, then when he swallowed it I said, "Oops! It's a clam!" and he gave me a dirty look. I must have been more tispy than I thought!

Now, this is the second time for me to try kurobuta pork. The first time I ordered it was at Sirocco in Bangkok to impress my fellow gourmand Amy, who wasn't really all that impressed by it. (Phooey!) Back then in September, I didn't like it much either, a pork rib is a pork rib is a pork rib. Who cares if it can say "Konichiwa!" and bow to you before you eat it?

Well, though this was tender and cooked well, I didn't like it none either. Give me a pile of baby back any time! To paraphrase Justin Timberlake who was in Manila recently: "I'm bringing baby back..."

And I must admit, by this time I was quite tired of the tomato flavoring. Caloy let me try some of this monster, the grilled Angus tenderloin. It came with morels, which I also love.

But I was through with savories. When this warm dark chocolate fondant and vanilla ice cream came out

 I wolfed it down like I didn't even eat five courses before it. Caloy got a complimentary scoop of his favorite, good ol' vanilla

At the end of our meal, we were both royally stuffed. When I got home, I tried to watch some TV but fell asleep. I woke myself up and somewhat remember kissing my hubs goodnight and getting myself to bed all changed into PJs, teeth brushed and face washed. Next thing I knew, it was 8 am this morning.

When was the last time you had a date night that ended in bliss?

Sala
Locsin Building Podium Level
6752 Ayala Avenue, Makati City
+632.750.1555
www.salarestaurant.com