Chef Sandy Daza !nds the extraordinary in the ordinary. His lineage (his mother is culinary icon Nora Daza, who wrote Let’s Cook with Nora and other beloved cookbooks) and tutelage (graduated from the Ecole Cordon Bleu and from Cornell University) ensure that each dish served at Wooden Spoon, his restaurant on Katipunan Avenue, Quezon City, is either a fresh innovation of favorite Filipino dishes or an inspired original made from local ingredients. At Wooden Spoon, named after the signature wooden spoon that he has used in his cooking shows, all the menu items are his own creations. The compact, uncluttered interiors are made homey and comfortable so that the diners can focus on the food. The menu shares a mini-story about each dish and sometimes suggests how best to savor a dish, showing us what Chef Sandy loves and what moves him. The consistent !rst choices—all value for the money— include the imaginative Stuffed Pechay with Tinapa (smoked !sh) and mildly spicy coconut sauce; the Crab Pancit, an appetizer that Nora Daza and two-star Michelin Chef Jacques Marniere developed for the Daza’s erstwhile restaurant, Aux Iles Philippine, in Paris; Bicol Express, a lean-meat alternative and homage to Cely Kalaw, the creator of Bicol Express; Adobo Flakes perked up with Aioli Dip; and the lean, mean Lechon Kawali. Dessert bestsellers are Chef’s personal favorites, the Reyna Blanca and the Sago Cake.
329 Katipunan Ave., Loyola Heights, Quezon City
Tues to Sun: 10:30am to 9:30pm