Cured Pacific Parrot Fish Grave Lax
Tagaytay Mesclun Salad
October 21, 2011
Got an invitation for Reliv Philippines Press Conference with the outstanding Filipino-American Scientist Dr. Alfredo Galvez, the lead scientific advisor of Soy Labs. Dr. Galvez discovered "Lunasin" [from Filipino word - Lunas] which is a soy peptide that exhibits cholesterol lowering and cancer preventing properties. Joining with him in the discussion, Mr. Ryan Schimdt, Soy Labs' President.
|Grilled Chicken Marinated in Saffron Low Fat Yogurt|
For appetizer media people had Cured Pacific Parrot Fish Crave Lax with Tagaytay Mesclun Salad and Sundried Tomatoes. The greens were perfectly organic and fresh, while the cured parrot was tamely salted. Funny I was uncertain with the cured parrot fish, I don't know the difference between the pacific parrot versus the local "Loro" fish here, but I am definitely sure, both came from the stonefish species. Isn't that Loro fish smells stinky, the smell can hardly removed unless your a true blue kitchen warrior. The cured version taste bland and was overpowered by the herbs put in it. I didn't finish the whole serving, call me boring, I really can't finish it. :)
Main dish - Grilled Chicken Marinated in Saffron Low Fat Yogurt with Steamed Rice and Wok Fried Vegetables. The grilled chicken was so tender and juicy. Sure thing with saffron, dish never goes dumb. Yogurt does good making it extra juicy and a little tangy.
Dessert was a winner, White Dark Chocolate Mousse Cake in Vanilla Sponge and Mocha Sauce. We all enjoyed the mousse cake, I get to wipe off the mocha sauce, forget food etiquettes, nobody's looking at me anyway! :)Intercontinental Manila
No. 1 Ayala Avenue
1226 Makati, Philippines
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