Cebu Living - - Feature -

Restau­rant: Aziza Best sell­ers: Seared Sea Bass with Saf­fron Vanilla Sauce

Pro­file: Mar­leen Ong has found new strength in find­ing ways to make sa­vory and sweet fla­vors com­ple­ment each other. Orig­i­nally fo­cused on the sweeter side of cook­ing by tak­ing up a bak­ing and pas­tries course from the Culi­nary In­sti­tute of Amer­ica in Napa Val­ley, Cal­i­for­nia, she is now fo­cused on ad­vanced culi­nary tech­niques. One of the meth­ods she is cur­rently work­ing on is molec­u­lar gas­tron­omy, which she has in­tro­duced to the new menu of Aziza. “I feel like a sci­en­tist in the kitchen, do­ing ex­per­i­ments un­til get­ting the right re­sults,” Ong says. Cebu can now ex­pe­ri­ence the won­der­ful cre­ations that have re­sulted from Chef Ong’s kitchen ex­per­i­ments.

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