Thai

Last week and by some coincidence, It was noticeably Thai in the palate. Last Sunday, my friend Frankie, while catching up, introduced me to Som's Noodle House, relatively an open secret place to foodie on where to get close to eating authentic Thai cuisine that is also good for the pocket. I managed to research online mostly on directions since Frankie directed me to go straight to the place. 
I learned that it is located at the 'backwell', likod ng Rockwell, on Alger street. I did not have the hard time looking for it though. The cab driver was competent enough to know the sense of the direction and the place. 

At first sight, Som's Noodle House is your friendly neighborhood Thai canteen. Plain interiors and no frills. It happened that there were also few people on this Sunday. But during the later part, we noticed the place was almost 3/4 filled with late 'lunchers'.

And the food, we ordered Tom Yam, Green Chicken Curry and this 'tonto' fish that Frankie kept mentioning. The Tom Yam was full. Coconut was dominating the chicken curry. Is there a difference between a gata and a curry taste after all?  The fried tonto was average. Yet we devoured with much gusto! I have yet to come to terms with the taste at Som's or even more, the Thai cuisine. For one thing, they are predominantly spicy. I have a fascination for Thai cuisine not because of its taste but how it really stands out in the world cuisine. They can market well and they bring out the brand. But to think about deeply, Filipino food can very well compete against the Thai food. Som's is above average.

Last Friday, Sei broke a good news and I urged  him to see me near our alma mater for a Friday night chat since I will be coming from an official activity nearby. Any good old Thomasian especially in the early 2000s would look for Almers. But we found the place closed at early 7:00 pm (probably because there is still no class. we even suspected it may be closed already since we found no signs). So we looked for other restaurants. I am surprised there is still SR Thai.

During our college, SR was not as famous but it managed to have student following. Still, a humbling canteen feel. A big King Bhumibol poster was at the back of the lolo cashier, noticeably also Thai because of his accent makes you feel you should recognize that you are in a Thai eatery. Another round of Tom Yam. I noticed it is more spicy than Som's but it somehow lacks the richness of it. The soup is not bland but you can see the veggies swimming in a clear broth. Its Seafood Thai Rice comprises of thin slices of squid, a shrimp, and a pork (?) on top of a slightly greasy fried rice. It is still a student meal, if you ask me. So I cannot expect that much. But it is enough to fill in your tummy.

I look forward to eating and exploring more Thai foods. I believe they are even healthy. It is nice to know that Thai restaurants abound these days. It only means Filipinos appreciate the cuisine of our neighbors. And we keep open to exploring new tastes. We Filipinos love to eat anyway.

Coming From A Long Way

I have great hopes that our Exclusive, Elusive and Expensive Dining Single Ladies Club or EEEDSLC will become a habit and go a long way. But it does not not mean we can remain 'singles'. That is the disclaimer part. More importantly, I hope we share the Joy of Eating.

I had the chance to become the organizer as an initiation into the group of some sort which I happily obliged. I made some reservation at Galileo Enoteca Deli in Eastwood. The restaurant's ambiance is perfect for the group - private, comfort, and far from Eastwood crowd yet close to the Eastwood mad crowd. It is the place to be for secret affairs, I fancied. During an initial research, I learned that Enoteca is an Italian word for a 'wine library. That is the reason why the restaurant's interior is surrounded by shelves of wine and pasta.

And there we were, enjoying Italian pasta, wine and the cold cuts, which I believe stood out among the rest. Cold cuts go best with the Moscato wine, a suggestion. A battle of salt salami and the sweet wine aftertaste could be a bliss.

The members talked and talked just about anything, our usual habit, of course from the Heart. From construction to being a twitter personality. From EEEDSLC's concept to Millet's dental surgery ordeal to how I just came from organizing an event with Italian businessmen Thursday that week serving them with Spanish food! I then realize how great my college theater friends are! They are quite successful in their own meaningful ways, they do what they love, they complain like any other human beings and they celebrate and persist amid the odds.

We promise to try just about any good food around the Metro with our monthly meet ups (I imagine we are one of those Ladies Who Dine counterparts of the Ladies Who Lunch, I just love the idea) and yes, we should always don the best attire as per theme.

Refreshing this

This piece was first written barely three years ago. And the words ever remain fresh and hopefully, I can overcome.  

Barely a year ago, I decided to do something I believed could make a difference into my wandering Life. I wanted to put a food blog and it was loosely inspired from the Julie/Julia Project. The movie then was new in theaters. To preserve cherished experiences about food and its taste - that was the main idea. As I was laying down rules, it was becoming more difficult. Should I just write about good restaurants, should I relate it to my childhood. I realized the process did not help me at all. I became so concern with the form. And moreover, my day job has been overwhelming me. And the project never took off.

I am bringing a new 'do into this blog. And I will write about Food and mostly, I will write about Taste. 

For Starters

I feel heaven on earth when there is Good Food around.

One of better bonding times with my mother is when we get to explore new restaurants and eat something special. My mom and I will carefully examine first the food plating, describing how it is served, calculating it or if there is really something special about it in the first place.

The moment of taste comes next, which in effect will elicit comments and even memories tracing back when was the last time we probably ate the same kind of food or taste  for that matter. What could then be the secret recipe? Eating is conjoined with discovering. We do not bother to inquire around. We are satisfied with our little world of conquests and their mysteries. We taste and then follows a wonder or a disapproval of some sort. I still believe my mother is the best cook around. 

But we are not chefs. We are not doing food inventory. We are just simply eating. And I am no food expert. But I have always been curious how food is prepared  – for someone who does not even know a single kitchen work except washing the dishes - and eaten. That is true and personal. But I choose to be that way. I cannot try hard. 

But I keep a dream of a garden concept restaurant, and I share that dream with my family. In that restaurant, I sit pretty, sipping afternoon coffee, and not worrying about the profit because I will have been moneyed by then. And people as far as Timbuktu will come to my abode as if it becomes their pilgrimage. I keep a very visual image on this. And just like any dream, it should begin with a seed to be watered, to be nurtured.