Classic Pinoy food goes well with California wine
Romulo Café—named after the country’s eminent diplomat—adds new dishes to its all-Filipino cuisine
The first time I went to Romulo Café at its Jupiter Makati branch was in 2013 to watch a jazz gig. It was an exhilarating experience— Eddie Katindig in a rare appearance, backed by Romy Posadas, Colby dela Calzada and Jun Viray, putting the full-house crowd in a romantic mood with “Moonlight Serenade” and “The Way You Look Tonight,” and then perking up the mood with “Feels So Good.”
Katindig and Viray have passed on, God bless them.
It took almost six years to find my way back to Romulo, but this time at its first location on Scout Lazcano in Quezon City, to taste its new dishes.
The standard menu itself is already extensive, 90 percent of the dishes straight from the original recipes of Gen. Carlos P. Romulo’s first wife, Virginia. But granddaughter Sandie Romulo-Squillantini felt the need to add more without diverting from the restaurant’s all-Filipino cuisine.
The new dishes— Chicharon Bulaklak, Ginataang Langka, Grilled Boneless Bangus, Adobong Pula Confit, Sizzling Sinigang na Bulalo Steak, Cochinillo de Cebu, Pan de Sal and Leche Flan Pudding—were all done by 30-year-old
executive chef A1 Rebueno, who said he was also inspired by recipes from his own lola.
The Bangus, from Bonoan, Dagupan, was a standout for its fatty belly.
The Langka had a rich flavor, and would be appreciated by diners who want vegetables other than salads.
The pork dishes, Chicharon and Cochinillo, would surely go well with alcohol—except that this was lunch, too early to have drinks.
Added to the seven new items were two Romulo heirloom dishes—Humba, the Visayan version of adobo, and Ginataang Hipon sa Kamias. The taste of gata or coconut milk in both the Langka and Hipon made my day.
Rebueno did a fine job by not straying too far from the basic tastes of these classic Pinoy dishes.
But he should take a bow for mixing Pan de Sal with Leche Flan, turning it into a Pudding, a sweet meal-ender. Incidentally, it won at Inquirer Lifestyle’s Best Desserts 2019 edition.
Sold out
Two weeks later, I took along a female friend to have dinner at Romulo QC—just to enjoy Chicharon with red wine and to have Bangus again.
But the waiter said the fish was not available, in fact it’s always sold out. Now that’s a good problem to have.
We settled for Lechon Kawali and Laing with Adobo Flakes, the latter another tasty item with gata. But what I was really eyeing was the Boneless Crispy Pata Binagoongan. Oh, well, that would be for next time.
The 2015 Smoking Loon cabernet sauvignon from California was invigorating, putting us in a good mood the rest of the night.
The P2,600 bill was reasonable, considering the red wine was not extravagantly priced.