Enderun College Archives - Between Bites - Bites of Food, Travel and Lifestyle

June 10, 2011 by Janey

Bubba and I visited Restaurant 101 in Ortigas a few years ago but I’ve never been to Restaurant 101 at the Fort until last month when I went to the Enderun Campus for Discover Cuisine. The stylish Restaurant 101 interiors at the Fort evoke the same casual elegance of the first restaurant in Ortigas.

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Restaurant 101 Enderun Ortigas

In this contemporary Parisian bistro setting, you’ll observe the amiable precision of the student wait staff, working under the watchful eyes of the College’s food and beverage faculty. Their energy brings freshness and unique charm to the 101 experience.

Serving lunch and dinner Mondays to Saturdays, Restaurant 101 already enjoys name recall that mere mention of it creates visual images of things jaded palates yearn for. With Chef Thomas Wenger at its helm, there is much to anticipate. It also offers monthly wine tasting dinners, and with an open kitchen exhibit that stands out from the surfeit of Manila’s restaurants, it has definitely become a landmark, taking the spotlight in dining places to frequent.

Bouillabaise

Restaurant 101 also welcomes the return of its popular Prix-Fixe menus, affordable three-course daily lunch specials for only PHP 300. It can also accommodate private parties and large-scale banquets, in two salon privés and its magnificent, high-ceilinged 240-square-meter Atrium. The chic Bar d’Etoile, adjacent to the restaurant, serves some of Manila’s finest cocktails under a stunning canopy of glass and starlight.

On the Table

Salmon Fillet, Mi Cuit, Caper-Herb Dressing, Warm Potato Salad PHP 380

Mi Cuit means half cooked but it isn’t necessarily raw fish. Some use the technique of lightly curing the salmon in salt and vinegar, vacuum packing it with thyme and olive oil then cooked in a water bath for 6-8 minutes. Others cook it in 104F oil but not all the way through. This certain temperature changes the fish texture and flavor.

Both Carlos and Richard were not enthused by the Salmon fillet mi cuit but I dissent. I enjoyed the subtle and delicate taste of the salmon with just the right acid and herb flavor from the caper dressing coating the block of fish. It was a different take on salmon and I welcomed the newness of it.

The warm potato salad was light and complements beautifully with the salmon.

Chicken Basquaise Stewed Sweet Peppers Bayonne Ham PHP 680

The chicken with a partially crispy outer layer was rebelling with piquant flavors from the stewed sweet peppers. This chicken dish that originates from Basque Region of Southern France was full of flavor and had a slight touch of sweetness and saltiness from the Bayonne Ham.

Louis XV Chocolate Crisp, Ganache, Praline Bar PHP 220

The only other place you can try this dessert is at La Louis XV restaurant in Monaco at heftily priced 15 Euros. Shaped like a commercial chocolate bar, the wafer and hazelnut croquante remind me of Ferrero Rocher chocolate.

There is a play of crispiness steadily poised by certain softness of the texture. The matte finish of the rich chocolate ganache was topped strikingly with edible gold flakes. I’d go skinny dipping my right hand into a bucket of their rich chocolate ganache and just lick to my heart’s desire.

Restaurant 101 at Enderun Colleges

1100 Campus Avenue, McKinley Hill,

Fort Bonifacio, Taguig City 1634 Philippines

(632) 856 5000 local 101 / (632) 856 4656

www.enderuncolleges.com

Restaurant 101 Album

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Restaurant 101 @ Enderun

May 30, 2008 by Janey

Since I was still smittened over our Beef Fondue dinner at Old Swiss Inn the night before, I made reservations at Restaurant 101 on Thursday night to prolong my good food high. We abandoned the plan to hit the gym and instead turned the corner to Emerald Avenue for an evening of dining pleasure.

At the very heart of business bustling Ortigas Center stands Restaurant 101, which is at the same venue where Le Souffle used to be located. That Le Souffle transferred to Rockwell Club, where my friend Anthony is now busy being an Operations Manager or something (show yourself!!!) Enderun College has an academic affiliation with Les Roches, one of the three schools that Bubba was eyeing to study at before. Enderun extends the practice of providing international level of hotel management education from serving quality gourmet food to a casual and warm restaurant. Restaurant 101 is Enderun’s take on a ritzy culinary laboratory. Whichever table you dine in, the food comes from the same wonderful kitchen where flourishing Enderun students are cultivated.

As you enter the glass door, an enthusiastic staff is waiting to serve you with their brand of cuisine. Picture yourself in a serene and elegant setting. White flowers in a square glass vase set on the tables. Carpeted floors, lighting fixtures with blue lights add to the dramatic setting. Their experienced wait staff is knowledgeable, attentive, and friendly (they were employees I learned and not students). From fresh ground pepper (4 rounds!) to knowing where the word Bascaoila comes from, to a black ball pen, they will cater to your every need. Sporting spanking ties and gray suits, the debonair servers courteously and swiftly attended to our tables with perfect ease. You glance at the diverse menu that may not be what you expect (reasonably priced and all) and you get the feeling that you are in for a special treat. The impressive menu features great entrees that include Butter Chicken Biryani, Smoked Duck with Cranberry and Peppercorn Sauce, Hoisin Baby Back Ribs and Grilled US Ribeye.

On the Table:

Amuse Bouche: Bread and Whipped Light Butter

2 kinds of bread were served in a basket with whipped butter that tasted light and unsalted. The bread with the white and black sesame seeds was served warm and I liked it. Bubba ate the other kind and said the first one was better.

Gratinated French Onion Soup PHP 90

We ordered two soups and an appetizer for our starters. The French Onion soup was served in a decent bowl with melted cheese covering the top. Rich dark broth with smothered onions at the bottom was really done well.

Cream of Butternut Squash PHP 90

Lovely taste of pureed squash and cream cheese served in a cup with a tiny chunk of BBQ Chicken in a flower-shaped puffed biscuit. I don’t know if the BBQ chicken matched the soup. I didn’t quite get it. But the soup, it was rich and fabulous. The thickness of the soup was perfect. Now, Chelsea’s squash version has competition in my heart.

Baked Gnocchi Florentine PHP 220

Gnocchi are a good alternative to pasta and risottos. It’s actually an Italian name for dumpling and comes in different variations. It is good for a first or second course. Some are even made as desserts. Resto 101’s version is Baked Gnocchi Florentine, which are spinach dumplings in Gorgonzola sauce. Gnocchi are supposed to be light and tender, their version however was otherwise. The dumplings were scrumptious but I wish it were a bit softer. As to the sauce, maybe they added a pinch of salt to the cream sauce, which is a negative because Gorgonzala is already salty as it is. As you take more bites, the saltier it got. I wonder if they used tomato sauce instead of Gorgonzala cream, would it be better? Overall, we still finished the dish and it wasn’t a major disappointment. Bubba actually loved it and I enjoyed it too. It was thoroughly bursting with flavors.

BBQ Hoisin Baby Back Ribs PHP 350

Hoisin glazed baby back ribs served with grilled corn on the cob and veggies (although the menu said yellow rice). Hoisin is popularly known as a Chinese sauce usually an accompaniment to duck dishes. When it was placed on the table, I was happy to see that it had two small racks. I looked at Bubba with astonishment and said, “for the price, good serving size!” I spoke too soon as we realized they were very few meat in between the bones. It was also a struggle to get the red meat as it was tough and dry. Rubbing the ribs with Hoisin sauce was still a great idea as the flavor of sweetness and sour and spiciness urbanized the ribs.

Penne A La Bascaiola PHP 250

With mushroom, parma and mascarpone cheese. Al dente penne served on a white plate with mascarpone cheese cream and a sliver of parma ham. Just a note of advise, do not order this pasta if you ordered the gnocchi because you’d get overload on heavy cream. This was nicely done because the cream was on the sweet side than the salty side.

Restaurant 101 offers a relaxed and elegant evening in a romantic posh urban-classy setting, which is an oasis for dining. Whether it’s a superb dining experience in a beautifully designed environment, or an intimate private venue for entertaining guests, 101 should be your restaurant of choice. They have themed menus for your perusal if you are a member. Room capacity is about 40 people. If only I can find the time to get formal education on cooking, I would enroll at Enderun in a heartbeat. Restaurant 101 is located at the 2^nd floor of Wynsum Corporate Plaza 22 F. Ortigas Jr. Road (formerly Emerald Avenue), Ortigas Center, Pasig City. Please book your reservations at 6385555.