WOODEN SPOON

FILIPINO

Eats - - QUEZON CITY -

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.

AD­DRESS

329 Katipunan Ave., Loy­ola Heights, Que­zon City

TELE­PHONE NUM­BER

426 0044

FACE­BOOK

Wood­enSpoonRes­tau­rant

TWIT­TER

@Awood­en­spoonPH

OP­ER­AT­ING HOURS

Tues to Sun: 10:30am to 9:30pm

PRICE RANGE

P300/per­son

PAY­MENT MODE

Cash

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