Roast a Turkey for Thanksgiving (or any special occasion)

For readers who may be thinking of cooking turkey at the last minute this Thanksgiving, here’s my recipe for roast turkey, published last week (November 19) in my DIY column in the Philippine Daily Inquirer.

IMG_2621: Roast Turkey at Home
Roast Turkey

1                      whole (frozen) Butterball turkey, about 5 to 6 kilos


1                      cup butter, divided

1                      large onion, halved

1-2                   carrots, sliced into thick rounds

For the gravy:

1                      pack turkey neck and giblets (from the turkey)

6                      c water

Drippings from the turkey

¼                     c flour

Four days before cooking the turkey:  Put the frozen turkey in the refrigerator to allow it to thaw slowly and completely.

About four hours before the turkey is to be served:  Preheat the oven to 425ºF (220ºC).  Remove the turkey from the packaging and separate the pack of turkey neck and giblets (reserve this for the gravy).  Rinse the turkey well in running water then pat dry with paper towels (make sure to pat dry the inside of the turkey too). Season the turkey, inside and out, with salt (pepper is optional).

Melt 1/3 cup of the butter.  Brush the turkey well with the melted butter.

Cut the remaining butter into small cubes.  Put some of the cubed butter inside the turkey together with the onion.  Insert some cubed butter in between the turkey skin and the flesh (be careful not to tear the skin).  Season the turkey again with salt. Tie the turkey legs together (use a kitchen twine).

Arrange the turkey in a roasting pan.  If desired, insert a meat thermometer in the thigh of the turkey, making sure that the thermometer doesn’t touch the bone. Cover the turkey with a tent of aluminum foil (Note:  The foil should not be touching the top of the turkey).

Put the turkey in the preheated oven. Roast for 30 minutes then turn the temperature down to 350ºF (175ºC).  Let the turkey roast in the oven for about two hours, then remove the foil tent.  Continue roasting until the turkey is golden brown and the thermometer registers 165ºF to 170ºF ( ºC), about 30 to 45 minutes more (check for doneness after 30 minutes).

When the turkey is fully cooked, let it rest for 20 minutes before slicing.

Note:  While the turkey is roasting, wash the turkey neck and giblets.  Put them in a medium saucepan and add the six cups water.  Simmer about 45 minutes.  Strain the resulting broth and reserve for making the gravy. Chop the giblets into small pieces and remove the meat from the neck.  Set aside for the gravy.

To make the gravy:

After the turkey is cooked, remove it from the roasting pan and let it rest.  Put the roasting pan over a stove top (across two burners) and stir the drippings in the pan, scraping the bottom with a wooden spoon to loosen the browned bits. Slowly pour in the broth from the turkey giblets and stir well. Strain the liquid into a large bowl.

In a large saucepan, pour in about one-fourth cup of the liquid and heat on medium heat.  Add the one-fourth cup flour and whisk together until smooth.  Gradually add the remaining liquid, stirring constantly to keep the gravy smooth. Add the chopped giblets and the meat from the turkey neck.  Season to taste with salt and pepper. Let simmer until thick and flavorful, about 15 minutes.

Strain the gravy.  Serve the gravy piping hot with the turkey.

Cook’s tips:

  • Make sure you use a roasting pan that’s large enough.  The pan should also be thick so as not to burn the turkey.
  • Do not overcook the turkey so it won’t be dry.
  • If you’re serving this to a large crowd, it’s better to roast two small turkeys (about five to six kilos each) than one large turkey.  Cooking a large turkey may be difficult for the home cook as it tends to get dry before it becomes fully cooked.

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Muscovado Sugar Cookies, Potato, Corn and Bacon Chowder, Thai Papaya Salad, Chicken Wings Sinigang, Arugula Salad

A busy schedule and various commitments have kept me from posting in my blog the past few weeks.  For this, apologies to my readers.

Anyway, here are the recent recipes that I have written for my DIY column in the Philippine Daily Inquirer.  They all appeared in the Inquirer during the month of October.  I  trust the readers will find them all useful.

October 29:

Muscovado Sugar Cookies

IMG_9600: Muscovado Sugar Cookies Instead of brown or white sugar, these cookies use muscovado sugar.  Being less refined and less processed, muscovado sugar has a darker brown color and rougher texture. They give the cookies a nice caramel color and an earthy sweetness.



2 ½                  c all-purpose flour

1                      tsp salt

1                     tsp baking soda

1                      cup  butter, softened

1 3/4                cup muscovado sugar

2                      eggs

1                      tsp vanilla extract

Shortening, for brushing on the cookie sheets

In a bowl, sift together the flour, salt and baking soda.  Set aside. In an electric mixer, cream the butter at medium speed then gradually add the muscovado sugar.  Continue beating until the mixture becomes fluffy.

Beat in the eggs, one at a time, beating well after each addition. Turn the mixer speed to low then add the flour mixture and the vanilla extract. Beat just until combined. Cover the bowl and let the batter rest in the refrigerator for 20 to 30  minutes. Meanwhile preheat the oven to 375º F (190ºC).

When ready to bake, brush three to four cookie sheets with the shortening.  Scoop the batter by tablespoonfuls and drop onto the cookie sheets about 2 inches apart. Bake in the preheated oven, one cookie sheet at a time, for nine to ten minutes. After taking each cookie sheet from the oven, let the cookies rest for two to three minutes then transfer the cookies to a cooling rack.  Makes about 64 cookies. IMG_9583: Muscovado Sugar Cookies

Cook’s tips:

  • Do not over mix the batter so the cookies won’t be tough.
  • Use a wide spatula to transfer the cookies to a cooling rack.
  • Store any leftover cookies in an airtight container to keep them fresh.

October 22 DIY

Potato, Corn and Bacon Chowder

IMG_9035: Sisterfields' Potato, Bacon and Corn Chowder This is a recipe from the chefs of Sisterfields, the newest restaurant opened in Tagaytay by The Cravings Group.  Inspired by the ecological conservation advocated by Cravings president and founder Annie P. Guerrero, Sisterfields is driven by the concept of farm-to-fork, pasture-to-plate, crop-to-cup.  The chefs make use of fresh organic fruits and vegetables grown in the nearby farms, beef from the neighboring province of Batangas, tawilis, the tiny fish that are found in Taal Lake, and pork from Tagaytay’s Mahaogany market.  The short distance which the ingredients travel to reach the kitchen not only ensures their freshness but also lessens their carbon footprints.

100                  grams bacon strips

1                      tbsp olive oil

¼                    c diced celery

1                     onion, diced

1                      tsp minced garlic

1                      potato, diced

2                      c water

1                     c freshly cooked corn kernels

1                      sprig fresh thyme

¼                     tsp paprika, plus additional for sprinkling

1/2                  c fresh milk

2                      tbsp heavy cream

1                      stalk scallion, cut into one-inch lengths


Cook the bacon strips in a pan until crisp then dice them into bite-size pieces.  Set aside. In a medium-size casserole, heat the olive oil and cook the celery, onion and garlic until softened.

Add the potatoes and pour in the water.  Continue cooking until the potatoes are tender. Stir in the corn, thyme and paprika and let simmer for a few minutes. Ladle one cup of the mixture into a blender.

Add the milk and cream and process the mixture until smooth.  Pour the mixture back into the pot.  Stir and heat through until well blended. IMG_9029:
Spoon into soup bowls and sprinkle with paprika.  Top with the cooked bacon and garnish with the scallions. Makes two to three servings.

October 15 DIY

Thai Papaya Salad
IMG_8265: Thai Papaya SaladWhen  members of the Philippine Thai Cultural Organization get together, part of the gathering is good food—usually good Thai food.  After all, who would know more about it than this group of Filipinos who have lived in Thailand, and Thais who live in the Philippines.

During their recent gala dinner held at the Poolside Pavilion of Dusit Thani Hotel, the sumptuous spread prepared by Benjarong Restaurant included  larb moo (spicy minced pork salad), shrimp cake, tom kha gai (chicken in coconut galangal soup), hor mok hoy (steamed ground fish with red curry), som tum (papaya salad), gaeng khieo wan nuer (green beef curry), and bua loy (glutinous flour balls with taro and pumpkin in coconut milk).

To spice up the dinner, the Blue Elephant cooking school’s assistant corporate chef Sombat Prongthong demonstrated how to prepare shrimp on crispy catfish as well as fried red curry and crab cake, while  Benjarong chef Suwanna Puangdee showed how to make papaya salad. Here’s the recipe for papaya salad.

Thai Papaya Salad

(Som Tum)

Make the dressing:

2                      tbsp sugar

2                      tbsp lime juice or lemon juice

2                      tbsp fish sauce

3                      cloves garlic,

1                      bird’s eye chili (siling labuyo), sliced

Stir together the sugar, lime or lemon juice and fish sauce in a saucepan.  Heat over low heat until the sugar dissolves completely. Remove from the heat.

With a mortar and pestle, pound the garlic and chili together until smooth.  Scrape the mixture into a bowl and pour in the fish sauce dressing.  Mix well then set aside.

For the salad:

2 – 3    green beans (sitaw), cut into 2-inch pieces

Water/ice water (for blanching the beans)

1          medium whole green (raw) papaya

1         medium carrot

2          small tomatoes, sliced in halves

2          tbsp dried small shrimps, refreshed in warm water for about 5 minutes, then drained

2 -3      tbsp chopped (unsalted) peanuts

Blanch the green beans by cooking them in a small pot of boiling water for about one minute.  Transfer the beans immediately to a bowl of ice water.  Let the beans sit in the ice water for about one to two minutes then transfer to a dry bowl. Peel the papaya then cut it into thin, long pieces (julienned).  Or use a mandolin to shred the papaya. You should have about two cups.

Peel the carrot then cut it in the same thin, long pieces as the papaya.  Combine the papaya, carrots, green beans and tomatoes in a large, deep mortar.  Or, put them in large wooden salad bowl or in a sturdy stainless steel bowl . Use a pestle to pound the mixture lightly, just enough so as to drain the tomatoes.

In between pounding, stir the mixture occasionally with a spoon. Add the dried shrimps and pour in the prepared fish sauce dressing. Toss well so that the dressing coats the salad well.  Transfer to a serving dish. Garnish with the peanuts.  Serve with roast chicken or roast pork. (The Thais usually serve this with sticky rice.) Makes three to four servings.

Cook’s tips:

  • Be sure the papaya you use is firm and not ripe.  Otherwise the salad will be soggy.

  • A good substitute for lemon or lime juice is dayap juice.
  • For a sweeter dressing, use more sugar.
  • You can replace the green papaya with green mangoes.

October 8 DIY

Broiled Chicken Wings Sinigang IMG_9192: Sinigang Chicken Wings

Here’s a recipe using only two ingredients.  In Sydney where my sister lives, she and her friends often prepare this dish for supper and for their get-togethers. The sinigang mix gives the chicken a piquant, vaguely tart and somewhat mouth puckering flavor.

1                      kilo chicken wings

1                      pack (about 50 grams) sinigang sa sampalok powder mix

Cut off the wing tips and discard them (or use them for making chicken broth). Split the chicken wings at the joints so that each wing becomes two pieces. Rub the chicken pieces very well with the sinigang powder mix.  Put the chicken in a bowl, cover the bowl and let marinate overnight in the refrigerator.

When ready to cook, arrange the chicken pieces, skin side down, in an oven-proof dish that will fit in a turbo broiler (see tips).  Broil the chicken in the turbo broiler at 190ºC (375ºF) for 15 minutes.  With a pair of tongs, turn the chicken pieces over and broil for another 15 to 20 minutes or until fully cooked.

Remove the chicken pieces from the broiler and transfer to a serving dish.  Serve immediately.

Cook’s tips:

  • The chicken wings probably won’t fit in one dish since the turbo broiler isn’t very big .  You’ll probably have to cook them  in two batches.
  • You can also roast the chicken wings in an oven.  Preheat the oven to 375º F (190ºC ) for 15 minutes. Arrange the chicken pieces in an oven-proof dish, skin side down, and roast  for 15 minutes.  Turn chicken pieces over and roast for another 15 to 20 minutes or until chicken pieces are fully cooked.

October 1 DIY

Arugula Salad with Warm Bacon Vinaigrette

Chef Sharwin Tee, host of the popular TV show “Curiosity Got the Chef,” which airs on the Lifestyle Network, demonstrated this dish at the Maya Kitchen recently. A graduate of the Pacific Institute of Culinary Arts in Vancouver, Canada, Sharwin admits to being a bacon fanatic.

Not surprisingly this recipe includes a generous amount of bacon.
Arugula Salad with Warm Bacon Vinaigrette

8                      strips bacon

1/8                   c strawberry jam

¼                     c coconut vinegar

¼                     c olive oil

Salt and pepper

4                      c romaine lettuce or mixed greens

2                      c arugula

1                      c shredded carrots

2                      large cubes native white cheese, crumbled

In a nonstick pan, cook the bacon strips until crisp.  Remove the bacon from the pan and leave half of the bacon oil in the same pan (reserve the other half for later use). Cut the bacon into bite-size pieces. Set aside.

In a bowl whisk together the strawberry jam, vinegar and olive oil to make a vinaigrette.  Season with salt and pepper. Pour the mixture into the pan with the bacon oil and stir.  Heat for about one minute.

Wash the lettuce (or mixed greens) and the arugula then pat them dry with paper towels.  Arrange them in a salad bowl together with the carrots, white cheese and the cooked bacon. Pour in the vinaigrette and toss well.  Serve immediately.

Cook’s tips:

  • If there’s only a little bacon oil in the pan after you’ve cooked the bacon, you can use all of it for the vinaigrette.
  • Choose native white cheese that’s firm so it doesn’t become watery upon being mixed with the salad greens.
  • If desired, you can fry the native white cheese in a little cooking oil before crumbling it for the salad.

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Hot Pot Dining

Dining in a hot pot restaurant, where you cook your own food in a pot on a hot burner, can sometimes pose a quandary.  Which ingredients, of the hundreds on display, should you choose? How best to cook them in the steaming hot broth?  And how to mix the right sauce from the numerous condiments available?

We interviewed Raquel Bartolome, marketing manager for Four Seasons Hotpot City and the Vikings Group for tips on how to make the most of hot pot dining. She also gave a recipe for a dipping sauce that goes well with seafood, dumplings and vegetables.

Here’s my article, published September 24 in the Lifestyle section of the Philippine Daily Inquirer:

THERE ARE ROWS OF GLEAMING SUSHI topped with salmon and tamago,
IMG_8869:Four Seasons Hot Pot
tightly shut baby clams chilled on miniature plates beside fresh fillets of parrot fish and talakitok, fat white shrimps, and translucent slices of squid.
IMG_8876: Four Seasons Hot Pot Farther down are assorted dumplings (shark’s fin, squid, chicken) as well as lobster balls and scallop balls. IMG_8828:Four Seasons Hot Pot
In the meat section lamb and beef striploin are ready to be sliced.  The curls of noodles are of unusual pedigree—made with squid ink, polonchay, carrots, chili and even mushrooms.

In the chiller section baskets of green leafy vegetables are ready to be plucked as if in a high end supermarket. There are also sausages, fish cake triangles, and previously tenderized beef tendons and tripes, as well as chicken gizzard and liver.
IMG_8858:Four Seasons Hot Pot Elsewhere there are chafing dishes of steaming hot crispy fried squid, ginger onion chicken, spicy beef, and efu noodles while at the tempura station, servers dispense freshly cooked shrimp tempura. On display in the condiment section are every possible sauce and seasoning, from hoisin and oyster sauces to sesame oil, chili sauce, saté sauce and black vinegar. Garlic, both minced and fried, coriander leaves, calamansi and chopped spring onions are also available by the cupfuls. IMG_8833:Four Seasons Hot Pot

These are all part of the lavish buffet in Four Seasons Hotpot City in Mall of Asia, and as in any buffet offering  the rows and rows of food can be quite overwhelming, even for the heftiest appetite.  Moreover, since this is a hotpot restaurant, one is expected to cook at least some of the food on one’s table.

Not that that would be a problem.  Each table is equipped with a burner on which sits a pot for cooking. As soon as you’re seated, servers come to ladle in your choice of broth: chicken, fish, pork, vegetable, or sinigang with optional mix-in of Chinese herbs, tomato paste, sukiyaki and saté.

Into the steaming broth you can add your choice of seasonings before carefully plunging in your haul of seafood, dumplings, meat and vegetables. You then let them simmer before fishing them out and enhancing them with a dip of your own making.

At P588 for weekday lunch and P788 for weekend lunch and dinner, it certainly seems quite a bargain.  Still, there’s the matter of making the most of it. We asked Raquel Bartolome, marketing manager for Four Seasons Hotpot City and the Vikings Group for tips.  She also gave her favorite combination of sauces for concocting a flavorful dip.

  • Make sure to reserve your table since the restaurant is always full.  Bartolome says the best way to book is through Facebook: (Four Seasons Hotpot City: SM Mall of Asia)
  • IMG_8881: Four Seasons Hot Pot City

  • Arrive early.  The restaurant opens for lunch at 11 am and for dinner at 5:30 pm.  This will allow you to maximize your time and will also give you a first crack at the buffet before large crowds come in (and there are large crowds, especially on weekends).
  • Before filling your plate, make a brief survey of what’s available.  That way you know if there are some items you want more of and others you’d like to avoid.
  • Do not overcook the food so they don’t get tough.  Most of the ingredients cook briefly. The raw meats, for instance, are very thinly sliced so they cook within seconds while the other types of meat (like the beef tendon and tripes) have been previously tenderized so they only need to be heated. The clams are cooked once their shells open.  Likewise the shrimps are cooked when they turn pinkish orange; the fish fillets need only a minute or two.
  • While the broths are flavorful, having been simmered for hours, you may want to enhance them further with your choice of condiments such as garlic, hot sauce, spring onions and soy sauce.
  • IMG_8834: Four Seasons Hot Pot

  • You can ask the server to change the broth if you want to try more than one kind.
  • Take advantage of discounts.    Until September 30, for instance, Citi credit card offers 25% discount on regular weekday lunch buffet for those dining in groups of four adults or more and paying with their Citi credit card.  There are also promos for birthday celebrants and an ongoing raffle draw called Dine and Fly, with trips abroad as prizes (check with the restaurant for details).
  • Be sure to leave room for dessert,IMG_8880: Four Seasons Hot Pot City which includes two kinds of chocolate fountain, assorted cakes and cheesecakes, halo halo, ice cream and native delicacies.

IMG_8872: Four Seasons Hot Pot City
IMG_8871: Four Seasons Hot Pot City

Here’s Bartolome’s recipe for a rich dip which you can make at Four Seasons Hot Pot:

Hot Pot Dipping Sauce:

2 – 3                tbsp saté sauce

1                      tsp oyster sauce

1                      tsp hoisin sauce

1                      tbsp peanut butter

1                      tsp sesame oil

1                      tbsp black vinegar

1                      tsp fresh minced garlic

1                      tsp fried garlic

Shabu-shabu sauce (to taste)

Soy sauce (to taste)

Wansoy (coriander) leaves (to taste)

Chili peppers (to taste)

Mix them all together and use as a dip for the cooked food.

Four Seasons Hotpot City: Bldg. E, SM by the Bay, Mall of Asia Complex.  Telephones: 831-7777; 835-7777; 0998-988-1888; 0917-539-1888.

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Le Jardin: A Happy Place for French Food

If you’re looking for an elegant restaurant far from the madding crowd, try Le Jardin.  Here’s my story on this French inspired restaurant right in the heart of BGC’s business district, published in the Philippine Daily Inquirer last week.

THE WINE—a smooth Guy Allion 2011 Sauvignon from the Loire Valley—is chilled at the perfect temperature and poured with care into a crystal clear wine glass.  The poached egg (photo below) is organic and free-range and sits atop a freshly baked brioche.

IMG_8583: Le Jardin Eggs Benedict There’s also a kale salad with a confetti of dried figs, strawberries, almonds and quinoa, drizzled with aromatic mustard truffle vinaigrette. Tables, set at discrete distances from one another, are dressed in crisp, white linen while in the background romantic songs whisper of love and longings.




IMG_8577: Le Jardin Kale Salad

Kale Salad




It’s the kind of setting that can make one think he’s in some romantic getaway in France, except that Le Jardin is in the heart of Bonifacio Global City‘s (BGC) business district.  It came to Manila in a roundabout way–through a restaurant in Vietnam run by an expatriate French chef who once owned three restaurant in the Riviera.




IMG_8574: Jonas, Irene and Duke Ng

Jonas, Irene and Duke Ng





The brains behind this almost secret hideaway are Irene and Duke Ng,

an adventurous young couple who had been exploring the restaurants in Ho Chi Minh City.  Following a tip in Lonely Planet, they went to Les Trois Gourmands, owned by French chef Gils Brault.  They were so impressed by the food that they decided to talk with him.“The food exceeded all expectations,” Irene recalls. “The way he executed French food was so flavorful and light.  It was so creative. Just taking a bite would make you feel so happy.”

Wanting to share their experience with others, the couple talked Brault into partnering with them in a similar restaurant in Manila. With the agreement settled, the couple sent two chefs—Jonas Ng and Hasset Go–to train with Brault for six months. Opened just over a year ago, Le Jardin has all the romance of a French country setting, with indoor plants and window panes, natural lighting and sparkling dinnerware.  Add to that a panoramic view of Manila made possible by its penthouse location in W building. Then there’s the menu.

All the training that chefs Jonas and Hasset learned from their six months with Brault are reflected here.  It’s French food, but without being utterly so, its touch of sophistication balanced by a touch of country. For one thing, though Le Jardin may serve some French classics nearly all the ingredients are sourced  locally. The duck is from Davao, the chicken is from Abra (as are the organic eggs), and the lettuce and cherry tomatoes are from Tagaytay. “We adapt to what’s available,” says Jonas. In addition, he says, they do everything from scratch.  “We smoke our own duck and chicken and we bake our own bread.” Even the cheese is made from their own supply of milk.





IMG_8586: Le Jardin Cheeses

Le Jardin's cheese board











IMG_8568: Le Jardin Brunch

Le Jardin's sumptuous brunch




At present they just call it Gils’ cheese, and it’s served both young and aged, but they look forward to adding more varieties to their repertoire soon. For all-day dining, Le Jardin offers a brunch menu. The set brunch includes a choice of fruit juice (lemonade, orange or pineapple), coffee or tea, and a platter that includes the classic eggs benedict with hollandaise sauce,  smoked salmon, smoked chicken, boudin (blood sausage), potatoes fried in duck fat, quinoa salad and dessert of the day.

All in all, it seems closer to a lunch than a breakfast but since it’s served all day (from 7:30 am to 5 pm Tuesdays through Saturdays and until 3 pm on Sundays), one can make of it whatever meal one chooses.

IMG_8561: Le Jardin Burger with Leek Fondue

Burger with leek fondue and crispy string potatoes

It may seem unlikely but this French restaurant also serves burgers.  Far from the American style burgers, however, theirs are more complex.Made with beef cheeks, the burgers are served with either foie gras, truffle mushrooms, leek fondue or caramelized onions. All come with garlic aioli, micro greens, and crispy string potatoes and are tucked into the restaurant’s signature brioche bun. The aptly named crispy string potatoes are an amusing conversation piece.  Wiry thin, they curl in a mound unto themselves and are crunchy to the bite.

IMG_8571: Le Jardin Forest Truffle Chicken

Forest truffle chicken

On the lighter side are the chicken dishes, but even these have their own complexities.  Forest truffle chicken is braised in red wine, with accompaniments of creamy mashed potatoes, French beans, cherry tomatoes and black truffles.

On the other hand, the concorde poulet is topped with organic poached egg and béchamel sauce and is served with grilled vegetables on freshly baked rye bread. Then there’s the duck confit crêpe,a duo of duck confit and smoked duck served in a crêpe, with organic poached egg, zucchini gratin and mixed greens, all made more flavorful with a pool of sauce a l’orange.

One won’t find French onion soup on the menu, however, which chef Jonas thinks is too common. But there’s steak and eggs (grilled sirloin, with organic fried eggs, duck fat-fried potatoes and mixed greens) and steak and frites (grilled USDA hanger steak with French beans and potatoes).

The meat entrees are balanced by the seafood, pasta and vegetable dishes:  salmon (saumon royale), for instance, as well as salade de thon (grilled tuna with organic poached egg, mangoes, cherry tomatoes, mixed greens, all drizzled with raspberry vinaigrette) and an assortment of pasta.

For vegetarians, there’s ratatouille as well as kale and quinoa salad and mixed salad greens with balsamic vinaigrette.

While all that may be delectable and flavorful, Le Jardin raises the bar further when it comes to desserts. No simple cheesecake will do.  Instead the cheesecake is mixed with a medley of berries—blueberries, raspberries, and blackberries—depending on what’s available, thereby resulting in a sweet, tangy flavor that’s intriguing and elusive.

IMG_8597: Le Jardin Mixed Berry Cheesecake

Mixed berry cheesecake

IMG_8605: Le Jardin Triple Chocolate Cake

Triple chocolate cake

Likewise there’s a triple chocolate cake that blends dark, milk and white chocolate with layers of silky mousse and a dusting of cocoa powder.

Already Le Jardin has become a favorite among celebrities who like the privacy that surrounds the place.  Located in a penthouse, it’s not likely to be hounded by the hoi poloi and the general public.  Some companies, too, such as Estee Lauder, have found it to be the ideal setting for their product launches.

“We attract people who understand us,” says Jonas.

In addition there have been a number of marriage proposals, sometimes with the staff happily in cahoots.  After all, when they opened the restaurant, Duke and Irene Ng wanted it to be a happy place where people can dine on fine French food and celebrate.

Le Jardin is at the Penthouse, W Fifth Building, 5th Ave. corner 32nd St., Bonifacio Global City, Taguig. Open Monday to Saturday, 11AM-10:30PM. Call 0917 817 6584 or email Visit the website at

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