Masarap pala si Don Rafael. If it was surprising to hear these statements especially to those who have not eaten at Elias by Chef Florabel Restaurant in Bonifacio High Street, BGC, then there would be more surprising feats to discover if you have seen their menu. I joined the bloggers sampling the delectable dishes named after characters of Jose Rizal novels at Elias by Chef Florabel Co-Yatco last week.
The parade of characters/callos dishes started with this Callos Aguinaldo (P325)Ox Tripe Stew with Chorizo, Pine Nuts and Green Olives. Hispanic yet Filipino taste of Callos Aguinaldo will remind you of heirloom recipes you'd only eat during Fiestas.
Pilosopong Pinakbet (P325) may have been named after Pilosopong Tasyo because of the twist in the character of the Pinakbet with peanut sauce and crunchy Lechon Kawali. I love the sweetness and freshness of the vegetables that it complements to the saltiness of the dish. The kids who'd avoid it will have a change of heart because the ampalaya was not bitter at all.
Sinigang ni Kapitan (P430) is Shrimp with the complete cast of vegetables to entice you of home-cooking.
We also had this Adobo Flakes deep-fried for appetizer which was not in the menu.
And this plate of assorted crisps of pork and prawn crackers which name I can't recall.
Tinapa ni Tiburcio (P200) is Tinapa and Salted Egg wrapped in Lumpia Wrapper served with complimentary mango tomato and onion salad and vinegar.
Binagoongan ni Pia (P295) is a different type of binagoongan as it is cooked in shrimp paste slow-cooked served on a bed of roasted eggplant topped with fresh chili pepper. You'd savor the meat at its melt-in-your-mouth texture.
Lengua Estofado (P375) may be a common Fiesta Dish but Elias' version is made of Ox tongue with Fried Bananas, Mushrooms and Olives.
Then came my favorite Pinoy Paella (P350) Spanish rice dish with Prawns, Chicken, Pork and Chorizo topped with Kesong Puti and other goodies.
A different type of Tinola was Elias' Tinolang Matanglawin (P395) using Papaya and mixed with Buko Meat. It was heavenly and meaty that I have completely lost my vow to limit eating.
Paella Negra (P300) is Elias' version of the Spanish Rice Dish using Squid ink mixed with Adobong Pusit and Pork cooked with Pineapple.
Meet San Gabriel (P525/whole) Crispy Fried Chicken with Atcharang Papaya served on a bed of prawn crackers.
Legazpi (P495) is Tempura Style Prawns served with Laing and Crab Fat Sauce.
Pompano Tausi (P595) is sauteed pampano with Tofu and Tausi (black beans).
Meet Saturnina Pizza (P325) Chicken Pork Adobo with Mangoes, Egg topped with Adobo Flakes. This made them different from it's affiliate restaurant Crisostomo. They serve Pizzas named after fictitious characters like Monroy, Mateo and Vicente, all with distinct ingredients you won't find in any pizza joints.
The sweet ending was a taste of Iday (P180) Suman with Chocolate Fondue. I wasn't able to try all of them but a spoon of each was enough to excite me to want to eat more at Elias. I really want to go back for more of those Pinoy Paella, Don Filipo and those Tinolang Matanglawin because I really loved the taste. There are a lot of dishes I'd still want to try because the variety of dishes were just too many. The ambiance and the presentation will make you feel special. What makes this restaurant at the top of its class is not just the art and the decors that the eyes will appreciate, it's the variety of dishes and the trip down memory lane when grannies used to feed us all with recipes mommies do not make anymore these days.
Love and appreciate the Filipino culture and dishes more with Elias by Chef Florabel because we commit to promoting Filipino dishes at par with the best of the world.
For more information:
Elias by Chef Florabel is located at 204 Upper Ground North East Superblock, 7th Avenue corner 30th Street, Bonifacio High Street, Bonifacio Global City, Taguig. For inquiries and reservations, please call 5467977