Like a handful restaurants on my never-ending list of must-try, I’ve been planning to visit La Cocina de Tita Moning for many years already. The opportune to really go for it came when Richard and I saw the Deal Grocer coupon on La Cocina de Tita Moning retailing at PHP 2,500 per couple, VAT-in.
I decided then to surprise Bubba with a dinner at La Cocina de Tita Moning. It was partly an extended birthday dinner for him, which we scheduled with Richard and Irene sometime mid-January (I know this entry comes 2 months later. I don’t want to start on how much blog backlog I have now. The biggest backlog ever –I’m yet to blog and finish Cebu series, start with Bacolod series, Bistecca, SOCO Private Dining, Pan de Amerikana, Ilustrado, Angel’s Pizza, B&T Mexican Kitchen and a dozen more entries waiting on the wings. See, I didn’t want to start.)
It was an easy drive that Saturday going to La Cocina de Tita Moning, which is located inside the Malacañang compound. We drove through a gated ancestral house and were welcomed in the garden patio with a plate of quezo de bola cheese bread and lemongrass tea.
After taking in the cool evening air with the refreshments, a guide formally welcomed us and led us into the house to start the short tour. I was surprised and pleased to be greeted by Edelweiza of www.edelweiza.com, The Life of a Breadwinner. Other than working at Malacañang Palace, she is part of the La Cocina de Tita Moning team as a part-time tour guide. Isn’t that admirable –juggling more than one job to support her family?
Garden Patio
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While sharing the history and family practices of the Valdes-Prieto-Legarda clan and the house being built in 1937 on San Rafael Street which was one of the city’s most elegant streets at that time, she ushered us inside different rooms of the house –from the living room, library, Dr. Legarda’s clinic (which had a skeleton and a live cat living in it), bedrooms, to the sitting deck on the 2nd floor that had a display collection of cameras and radios (Dr. Legarda was a founding member of the Camera Club of the Philippines), to our final stop, which is the sizeable dining area.
On the Table
La Cocina Gazpacho with a Fresh Crab Salad
The first touch of the cold soup in the mouth awakens your mouth’s temperature, since we are used to warm soup rather than cold. But the chilled tomato-based vegetable soup in a bright stark color had everything going for it in presentation, taste and even temp.
Find in the middle a fresh crab salad that adds profoundness to the whole dish. The tasty and lump crab meat was soft and well-cooked without losing the crab flavor. Croutons and pesto bread on the side present a good texture contrast that blends well with the soup’s thick yet creamy consistency. It’s been quite long since I tasted a soup/opener as wonderfully enjoyable as this. I wouldn’t mind eating it again as my 2nd course and 3rd course.
Gambas al Ajillo with Grilled Eggplant Salad and Wild Rice Truffle Risotto
This was Bubba’s 1st course, which I took a bite from. The intricate red-white plate design cannot take the attention from this dish either. Various textures and flavors play against and for each other on one plate. Garlic flavor from the gambas is tamed by the smokiness of the grilled eggplant and the wild rice truffle risotto makes peace between the two.
Paella Valenciana
The Spanish rice was served on a small paellera that’s good for two. This was finished with much gusto.
La Cocina’s Paella Valenciana
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Grilled Eggplant Salad with Homemade Vinaigrette
I wasn’t able to take a photo but it was a faultless side dish that accompanied one of the protein entrées.
On the elegantly decorated dining table, other than the intricate table setting, salsa monja was also placed there. Salsa Monja is a condiment served regularly at the center of the table during the Spanish time. Historically, Nuns used to make this condiment for the Spanish friars to accompany meals. You are supposed to eat it together with the dinner to make everything a little more delicious.
Slowly Roasted Pork with its own Chicharon with Sautéed Fresh Ubod
Roasted pork was tender, some with a bit of crispy skin. It wasn’t oily at all and felt like I was eating white chicken meat instead of pork. This was served with a siding of sautéed fresh ubod that would make you erase your doubts that you cannot live on vegetable alone.
Lengua in White Wine with Organic Brown Rice and Candied Sweet Camote
The saltiness of the white wine sauce was pleasantly agreeable with my taste buds and the supple texture of the lengua makes chewing almost impossible. The organic brown rice gave a good crunch while the candied sweet camote was perfect accompaniment to add sweetness and balance off the lengua taste.
Caramelized Saba Bananas with Vermouth, Assorted Cheese and Fresh Fruit Platter
Flavored with sweetened fortified wine, the sweetened bananas with a sugary crust on the outside were tender to the bite. Irene clearly loved this.
The assorted cheese platter was right up Bubba’s alley and the mix of different cheeses together with the fresh fruits was a delightful break from all the savory dishes we had that evening.
Queso de Bola Cheesecake with a Fresh Mango Sauce
Bread Pudding, Leche Flan and Fresh Mango Crumble with Ice Cream
Barako Coffee, Hot Chocolate, or Herb Tea from La Cocina’s Garden
To get a taste of everything equally, Richard and I mixed two menus between the two of us since one couple is allowed only one type from menu set option. I suggest that to make your trip worthwhile, order at least two kinds of menus.
Irene and Richard
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The foursome dinner at La Cocina de Tita Moning was truly memorable. It was worth every penny because every dish was tastefully remarkable and it felt more of a privilege to experience what it was like dining at the Legarda’s ancestral mansion in the 1930s.
La Cocina de Tita Moning
#315 San Rafael St. (inside Malacañang compound),
San Miguel District, Manila
(632) 734 2146/ (632) 734 2141
La Cocina de Tita Moning Album
Photo Credit (those that are watermarked):
Richard of www.talesfromthetummy.com
Recent Table Guest