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Malou Fores has a se­cret in­gre­di­ent for serv­ing com­fort that’s clos­est to home

Red Magazine - - NEWS -

An as­sort­ment of snacks awaits us on Malou Fores’ dining ta­ble. As we al­ter­nate be­tween chew­ing on cheese pimiento sand­wiches and snack­ing on fresh pineap­ple, Fores re­calls her first mem­ory in her kitchen. Her first at­tempt at bak­ing was ad­mit­tedly not suc­cess­ful: a burnt and rock-hard choco­late brownie, a coun­ter­point to her sis­ter’s chewy yema.

She no longer sees mishaps, whether they oc­cur in­side or out­side the kitchen, as to­tal set­backs, though. “With work, I be­lieve in pos­i­tive re­in­force­ment be­cause [it] brings out a much bet­ter hu­man be­ing,” she says. It’s a prin­ci­ple she lives by after grow­ing in the food in­dus­try.

To­day she is at the helm of four food busi­nesses, which all started from her now not-so-lit­tle shop The Blue Kitchen. Her name­sake, Mamou, is one of the metro’s best­loved stops for qual­ity com­fort food, and right next door to it is Chef du Par­tie (CDP) Global Ta­ble. Here, she never tires of the fideua, a bed of thin capellini pasta cooked paella style, and the bowl of tuna poké with sriracha mayo. Out­side the Rock­well area, she also has Re­cov­ery Food, an­other place where drinkers can feast com­fort­ably even dur­ing the odd hours of the night.

“I think the se­cret to a well-loved recipe is the love you put in it. You must love the fla­vor,” Fores says.

Each of her restau­rants is an ex­ten­sion of her home; in fact, she could be spot­ted eat­ing at any of them most evenings. It’s not such a strange prac­tice, how­ever, as Fores likens serv­ing the ideal dining ex­pe­ri­ence to hav­ing a guest come over to her ac­tual home. “[My eat­ing at my restau­rants] adds a per­sonal touch,” she quips.

Mamou, Power Plant Mall, Rock­well. Chef du Par­tie (CDP) Global Ta­ble, Power Plant Mall, Rock­well. The Blue Kitchen, Power Plant Mall. Re­cov­ery Food, Cross­roads Build­ing, BGC.

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