Adman opens restaurant inspired by his travels
Self-taught cook Romeo Ferrer puts his own spin on his favorite Filipino, Asian and Mediterranean dishes
Shredded pomelo over crispy greens and ground peanuts, tossed in a sweet-citrusy dressing, refreshed the tongue. The crispy spring rolls were filled with sweet morsels of prawns and dipped in a chilli-spiked sauce. Callos, a velvety, tender beef tripe stew, was enlivened with bursts of peppers and paprika.
Springy shrimps, juicy mussels, plump cherry tomatoes and green peas added texture and color to the canvas of Paella Negra, made with squid ink, chewy squid and truffle oil. The crunchy-crusted but clean-flavored baked salmon fillet with marble potatoes, carrots and asparagus soaked up the creamy sauce, infused with fresh herbs. Instead of the classic sticky rice with fresh mango, the meal ended with a tapioca, sweet rice and coconut milk pudding with mango puree.
Each of the plates was stylishly prepared with love by the staff and approved by their boss, advertising executive-turned-restaurateur Romeo “Meow” Ferrer.
Ferrer spent 35 years in advertising as senior art director in such companies as McCann Erickson, Ogilvy & Mather and Lintas before putting up his own companies, New Thinkers and iKon. As the advertising industry started to lose clientele, Ferrer folded up his business.
The self-taught cook ventured into private dining at his old residence in Las Piñas. He would entertain some 40 diners who willingly shelled out P2,500 per meal.
When a buyer offered to pay cash for his house which he designed, Ferrer moved to a condo in Alabang. During the lockdowns, he turned his condo kitchen into a playground for his dishes. As restrictions eased, developer Filinvest organized a weekly bazaar and invited him to participate. The Filinvest managers were impressed by his cooking and brisk sales.
Ferrer used to pass by Parkway Corporate Center in Filinvest City where he envisioned his future restaurant. One day, the Filinvest team invited him to put up his outlet.
Travel-inspired menu
In his namesake Spices of Romeo, Ferrer puts his own spin on his favorite Filipino, Asian and Mediterranean dishes, inspired by his travels. He noted that the dishes are not spicy, but rather a complexity of flavorings such as shallots, turmeric, pandan, galangal for the rendang and Thai chicken curry, anise for the Asian fried chicken, scallions, chillies, garlic crisps and fish sauce. Fresh rosemary and laurel leaves are imported from the United States and dried at the restaurant.
Ferrer’s concoctions do not overwhelm. He uses the right
amount and combination of herbs and spices that titillate the palate. The spiciness depends on the customer’s preference. “I want the food to exude different aromas,” he said.
The fusion of beef ribeye over citrusy pomelo salad, topped with cilantro, is a bestseller. His salad dressing is a mix of kaffir lime, calamansi, lemon and fruit rinds to avoid food wastage.
The restaurateur designed the menu by intuition and the dishes are affordably priced. The gyoza and siomai cost P210 to P250. The rosemary and sage-scented Tuscan fried chicken is priced at P480 and the paella for six people costs P650. An homage to his Chinese lineage, the kiampong is sticky rice, pork, mushrooms and black fungus, peanuts, steamed in lotus leaves and unwrapped to release the fragrance of Chinese spices.
Stylish events place
Affordable at P350, the sisig, with its spicy and sour dip, can be had with pork jowls, chicken, bangus or milkfish with tofu.
The Asian fried chicken (P380) uses the sauce from the meat drippings. The bistek sukiyaki uses beef that is finely sliced across the meat’s muscle fibers for tenderness. The beef tendon pho is melt-in-your-mouth meat with whole wheat noodles in chicken broth, topped with cilantro, crispy mung bean sprouts and fried shallots.
The restaurant has attracted professionals and some prominent individuals, such as the late Philippine Charity Sweepstakes Office Chair Erineo Maliksi and Cavite Rep. Strike Revilla.
When the restaurant is booked for special occasions, Ferrer brings out the art director in him. Exquisite centerpieces mix natural materials, such as wood and foliage with glass. Then there’s an eye-catching grazing table of cheeses, dried fruits and nuts. The dining table is an understated arrangement of red roses, wine bottles, white plates and colored goblets set in a background of Asian décor from his former home.
Ferrer opened his restaurant last Dec. 8, on the Feast of the Immaculate Conception. He dedicated the restaurant to his devotion to Mary, who saved him from diabetes that threatened his life. Just like the boss, the restaurant staff have no background in culinary arts or restaurant operations. Yet, they all share the same passion for service.