The last time I went to Lipa was in 2014 when I did a presentation in Soro Soro, Batangas. I asked the driver to pass by my hometown to buy a couple of my favorite snacks. It was a good 29km drive. I don't know if it's just me or what but I love to daydream about the stuff I'm going to eat on the way home to Manila. I contacted my family friend and asked her to buy me Bonete (a chewy, dinner roll type of bread shaped like a mushroom), suman, Paho and most especially, Lomi. I was happy because at least I got to take home my favorite bread "Bonete" but also sad at the same time because I was not able to eat Lomi. Two years after, now that I'm doing a project in Lipa, I made sure that this time I'll be able to eat my favorite noodles, Lomi. I had lunch at my cousin's house and truly, after consuming a bowl full of comfort, I wanted to cry out of happiness. It is typical for chefs to highly regard dishes that are more complex, more complicated. It's unfortunate that the "Lomi" is somewhat taken for granted. We have a potential winner here. If marketed well in the world, it will be at par with the Ramen of Japan. What is Lomi anyway? What's in it? It is a hearty, heavy soup made with thick egg noodles with a variety of fillings such as kikiam, meatballs, chicharon, pork liver, pork slices, egg etc etc. What makes this dish ultra special is the way the caldo(broth made of meat, meat bones and spices) was prepared because of the intense flavor it gives. There are many versions of Lomi found all over town. But the best Lomi is from Panciteria de Lipa aka Lomian ni Kang Quiming found in the palengke. Now, with his children managing the family business, Kang Quiming's Lomi became Lomi King. After an exhausting day of meetings and research, I couldn't wait to go home to my kids with 3 orders of Lomi King's regular. At dinner, I was not surprised when they said: mom, this beat Shabu-Shabu, Ramen and the noodles in Chinatown. If you're craving right now, you have a good enough reason to drive at least 1 hour to try the Lomi in Lipa.
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After checking out the Korean Mall in Metrowalk Pasig at 11:30 am yesterday, my daughter and I decided to swing by Megamall just to get Pork Bun from Tim Ho Wan, because we were both craving for it that time. When we got to Megamall, we decided to stay and look around. On our way to THW, just beside it was Din Tai Fung. I've always wanted to try DTF for its reputation of having been awarded a Michellin Star. I was looking for something different, something I have not tried before and it's this Golden Lava Salted Egg Yolk Bun that caught my attention.
The bun is similar to a mini siopao and it measures about 2" in diameter. It was love at first bite. The filling was creamy, smooth with no powdery after-taste. That wonderful custard-like texture of salted egg sauce combined with Creme Anglaise or Sabayon made my jaw drop. It's definitely one dessert that will keep me coming back to Din Tai Fung. |
AuthorIm Chef Peach and it's obvious that I love food. In fact, I love food so much that I decided to make it my profession. You know what's ironic, I was a Finance graduate! Archives
January 2021
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