Sunshine Kitchen

Sunshine Kitchen

July 22, 2013 by Janey

Saturday night felt so bright celebrating Carol’s birthday. Rizza picked the place and we headed to Sunshine Kitchen at the Fort. This fairly new restaurant is located on the 2^nd floor of Shawarma Guys. A bar greeted us as we entered the almost full dining area. Low lighting with woodwork and stone bricks, it has a bistro-type design with a New York district feel.

Related Post:

Shawarma Guys Shawarma Rama

Las Flores Tapas at Fort

Thankfully the ladies took over in ordering our dishes that evening. I just relished the element of surprise every time there’s a dish brought to our table.

On the Table

Creamy Crab and Shrimp Dip with Artichoke P380

It arrived in a small dish with melba toast on the side. This was a good starter with shredded crab meat, shrimps and artichoke all equally sharing the creamy limelight, layered with a cheesy top.

Pizza Al Nero

Squid ink based pizza with cream sauce, ricotta, mozzarella, and Grana Padana cheese

The pizzas arrived next. I like squid ink a lot (in pizza, paella, risotto, etc) but I don’t love it all the time. It has that distinct flavor that’s uniquely briny, and somewhat murky too, that it can overpower the other tastes of the ingredients. But I like how it has that squid-calamari aspect to it. Squid ink-based dishes are apparently a specialty in Venice.

The Sunshine Pizza P550

Tomato based pizza, Cabanatuan longganisa, mozzarella, ricotta cheese and arugula

The Sunshine Pizza was finished much faster with sweet-tangy marinara sauce as its base topped with Cabanatuan longganiza adding a lot of porky flavor. It also has mozzarella and ricotta cheese for that mild creamy segment and the bitterness of arugula to balance the taste.

6-Hour Slow Roasted Porchetta P480

Rice Pilaf, Herb Salsa and French breans

Porchetta is a pork roast usually associated from Italian culinary tradition where the pork is flavored with rosemary, garlic, fennel and Italian herbs. Sunshine Kitchen’s Porchetta is slow-roasted for 6 hours to achieve a fork-tender and moist pork meat. Its skin is crispy to a point of crackling upon pressure but can harden after a while.

Served with rice pilaf as starch on the side and lightly seasoned French beans (one of my favorite veggies) and herb salsa to reduce the greasiness and the fatty portion, the porchetta was very savory and could easily win the hearts of pork eaters.

Cabanatuan Longganisa Paella

The paella looked bright and sunny with two sunny side-up eggs saluting us upon arrival. It had a lot of flavors going for it and again the Cabanatuan longganisa adding a salty pork shade.

Ravioli

I forget what kind of ravioli it was but I remember it was ok with an average taste.

We were supposed to go swimming before dinner but canned that idea and headed to Rizza’s place after dinner instead for a night of Kinect to sweat off everything we ate. They did I guess, while I chomped on a Zinger and caramel sundae in between my turn so I probably just added more calories.

Next time, I want to try Sunshine Kitchen’s pasta with angulas or young eels which I’ve tried before at Las Flores and at a friend’s place when she added it to the salad she served us.