Given A New Twist - Felix Restaurant

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Given A New Twist - Felix Restaurant

November 18, 2008

My friend and I went out to Greenbelt 5 last September and tried out one of the Resto there. The name is Felix. Incidentally, my friend told me that the Richard Gomez and Lucy Tores co-owns Felix Restaurant with Ben Chan (Bench) and Florabel Ong. The place is so cozy and overlooking Greenbelt 5 beautiful landscape. When you go over their menus, they are a fusion of western cuisine with a touch of filipino elements. Their servings can be shared by 2 persons already. And most of all, the price is just right and affordable. While waiting for your order, you will be served with bread with vinaigrette (unlimited of course if you ask for more). The vinaigrette is similar to the one being served at italiannis except that this one; it has chopped green and red bell pepper and a dashed of basil. I’ve tried replicating their vinaigrette and somehow I was able captured the taste.

We’ve ordered salad with kesong puti, lasagna with adobo flakes and for desert, suman dipped in chocolate. Yes, its chocolate. Who would have thought that suman and chocoloate would go together? Traditionally, we sprinkle our suman with sugar or grated coconut. But, Felix Restaurant made a twist to the usual dessert that we eat. Instead of sprinkling / dipping it in melted brown sugar or coconut, they dipped it in chocolate and topped with latik. They have given the traditional suman that we all love to it a new twist. The taste is actually perfect. And of course, they presented our regular suman with a new look.

As we all know, Suman is made from glutinous rice and wrapped in banana leaves. But Suman is called by many names depending on which town or province you are in. Most common of them are:

Suman sa Ibus - An ubiquitous variety of suman in the Philippines, the glutinous rice is washed, and is then mixed with salt and coconut milk. The mixture is poured over pre-made coil containers of young palm leaves called Ibus, and fixed with the leaf’s central shaft. This is then steamed using water mixed with “luyang dilaw” (Turmeric) - giving it that distinctly yellow colour - and served either with a mixture of shredded coconut and sugar, or latik - (reduce coconut milk until white lumps form and simmer until golden brown).

Suman sa Lihiya - Soaked glutinous rice mixed with coconut milk is treated with lye, wrapped in banana leaves, and boiled for two hours. It is served especially with either of two varieties of latik - the brown one which has been darkened with extended cooking, and has a stronger coconut flavor or the white one which is more delicate.

Sumang Kamoteng Kahoy - Cassava is finely ground, mixed with coconut milk, sugar, wrapped in banana leaves, and steamed.

(source: http://en.wikipedia.org/wiki/Suman_(food)

Despite of its many names and having a variety of toppings we put in the Suman, our taste buds will definitely try and taste anything and everything since we Filipinos are fond of sweet foods and desserts. Fond of exploring new taste and flavor especially on our well-loved dishes. But most of all, we are all fond of eating. (like me )