A cookie that’s more than the sum of its parts

Burby’s used to be a watering hole for people to drink and be merry after work. But they actually serve stellar meals. I’m glad I got to appreciate it in its current state. The food is good, but allow me this moment to single out one beautiful piece of work.

It started as a joke. Yedy asked if their “cookie for two” was as big as her face. Sabrina gave a mock appraisal before telling us she’ll bring one out later for us to try it (and see for ourselves, but that didn’t come from her).
 photo file_zpsa9c5911c.jpg
The food was festive, and I will go back so I could appreciate it even more before I write about it. I know I’m getting ahead of myself here but the barbecued ribs, lechon kare-kare and their Burby’s chicken are at the top of my list. I had to let that out.

Glancing at the menu I didn’t really feel that their desserts were pulling me in. They were pushing an all-day breakfast menu among other things. The dessert might as well be a reliable but less popular foil.
 photo file_zps7ee29511.jpg
Then the cookie was served. It wasn’t as big as Yedy’s face. It was baked in a ceramic plate. It didn’t look like much so expectations weren’t all that high.
 photo file_zpsb142ed26.jpg
I got my little spoon and scooped out a piece at the fringes. It was chewy and full of flavour. It was good, I thought to myself. I couldn’t stop myself from taking another bite because that’s just how I roll.
 photo file_zpsd7179449.jpg
Right there…fireworks. My face lit up, and my mouth formed an ‘o’. I may or may not have muttered a curse word.

I got its point.

That was when things went from above average to warm, chewy and gooey. The cookie dough hasn’t fully set, with a textured, chewy exterior and a warm, an almost melt-in-your-mouth interior. It’s like that cake batter left on the spoon that you couldn’t resist licking. It’s like that sexy, silky yolk you just have to mix with rice. It was sweet with a dash of salty and the chocolate an explosion of decadence. Spoonful after spoonful of warm cookie mixed with ice cream was just a treat. Decadence. Happiness.

A great, unpretentious dessert can really hit you with a wave of comfort. It can make you feel good, even if you might have overindulged. Count the calories later, or never.

Who knew a cookie could be more than the sum of its parts? It’s probably one of the best things I’ve had this year.

 photo file_zps0aec017a.jpg

Just for the record, after we demolished the first plate we regret not taking a photo of it. Then we got a second serving, and we were happy kids. I used the second one for the photographs.

A special thanks to Eugene for being part of the photo!


100 Revolving Restaurant: a room with a view

I looked out and admired the view. It’s not exactly breathtaking to appraise traffic like it was a long congested line of ants.  I tilted my head upwards just a little bit so the concrete jungle is obscured. There were birds and the sky was clear. Now that was a sight.

Then I had a feeling at the pit of my stomach. I could feel the movement of the platform at the fringes of the restaurant. So it does move. It’s not really jarring, but I was queasy to begin with so it took me a while to get used to the movement. At that time of my first visit, it took two hours to complete one revolution. The revolution at the time of my second visit was faster by thirty minutes.
 photo P1550314_zps147a9f25.jpg
That’s the first thing you notice at 100, the restaurant with iconic Chef Jessie Sincioco at the helm. She has a flair for grandiosity. The space is easy on the eyes as well. The menu is refined, but strangely enough it’s not as uptight as I thought it was going to be.
 photo P1550174_zps17c03dc8.jpg
 photo P1550177_zps30919453.jpg

And they make good bread. Really good bread.
 photo P1550195_zpsb7aafd0e.jpg
Between the kesong puti salad and the alugbati (which uses fresh, not blanched nightshade), the uncomplicated and familiar flavors of the former drew me in.
 photo P1550199_zpsfc929fa4.jpg
 photo P1550212_zps7224f5d1.jpg
It was a good “caprese” salad, but when the ceasar came out, that was my favorite. It had prawn popcorn, bacon bits over hearts of romaine. It was a good start.
 photo P1550205new_zpsea220292.jpg
The dragon maki was hefty enough to be a meal in itself with its shrimp tempura on the inside, and then sprinkled with tempura bits and rich mayonnaise. I’m still learning to use chopsticks properly, and if you see me wield it you’ll notice my hand trembles. But for this maki I’ll brave the tremors.
 photo P1550246_zpsb96254e9.jpg
 photo P1550224_zpsd27acc22.jpg
 photo P1550249_zps54051df2.jpg
The vegetable maki was a surprise! I did not expect that I would enjoy it as well. It’s a notch lower in taste compared to its prawn counterpart, but I still appreciated it.

This sea bass is incredibly delicious. For the price, is it worth the trouble? I’d say yes. It’s drenched in a savory and sweet miso base and gives way to perfectly cooked flesh that holds it shape but it’s still very tender. Yes and yes.
 photo P1550280_zpscdf48c89.jpg
 photo P1550292_zps6bafa0a5.jpg

There’s also shrimp curry and beef roulade, but the seafood gambas is stellar. A medley of fruits of the sea drenched in punchy tomato sauce fits the bill of a good plate of ingredients cooked with respect.
 photo P1550874_zps59535ae1.jpg
 photo P1550281_zps6b5d8d79.jpg
 photo P1550286_zps9a9e92cd.jpg
But the others aren’t rubbish at all! I fact, almost everything that was served to us was great. I’d just like to single out a few things that really stood out.

And I could sing songs about Chef Jessie’s desserts.
 photo P1550305_zps5b2a0123.jpg
But it’s in a moment of silence that my real appreciation creeps in. I close my eyes and just marvel at how I love a good dessert. In this case, I loved almost everything that was served.

It’s this souffle that made me smile the most. How can something be so light yet so rich? This is a soaring tribute to all things good in life. I am not exaggerating.
 photo P1550317_zps9c067275.jpg
 photo P1550321_zps1a0b6429.jpg
One of my guilty pleasures is peanut butter. But I don’t really enjoy cheesecakes that much anymore because it’s like I’m falling into a pit of heavy flavours that never really take off. With peanut butter however, I can make an exception.
 photo P1550302_zps6d4df742.jpg
The revolving tortas are little dense cakes filled with flavoured cream and topped with fruit. At this point I was already coming down from a souffle high but I still made room for this.
 photo P1550293_zps2b35a54a.jpg
For some strange reason souffle isn’t on your mind, this works. There’s also a delicious chocolate caramel cake that works for lovers of chocolate, but competing for attention against the souffle and tortas is hard.

100 is a posh gem. I’d like to believe you pay not just for the elegant (but also uncomplicated) food but for the great view as well. Who wouldn’t feel good dining with Manila’s shifting skyline as the backdrop?

Right now there are two reasons that compel me to go back: a chance to dine at night, to appreciate pinpricks of light all over the horizon and of course, the souffles. I love their souffles.

100 Revolving Restaurant
33rd Floor, MDC 100 Building, C5 corner Eastwood Drive, Quezon City
+632 962-1016