Tuesday, December 6, 2011

Lorenzo's Way

Going to Lorenzo's Way was a breeze.  It was just along the rows of restaurants in Greenbelt 5.  As soon as I got to the venue, my friend, Reden and I were seated at the head of the table and they started serving the dishes rigt away.  It was as if on cue, the meal began.

First off was the Salad Luxe, which wmthstt an appetizer, complete with asparagus, aragula, ro
maine, tomatoes, fresh spinach, and the best of all, smoked salmon.  Umm, sounds delicious already.  Before I forget, it was topped with their creamy dill sauce.  and the salad also had lemon wedge.

Next on the menu was the Mediterranean Seafood Soup.  This was filled with your favorite seafood moresels namely, shrimps, clams, calamari slices and fish cubes.  It's basically inspired by the French bouillabase, a tomato-based soup.

After that refreshing soup, another dish which was exciting was the Salted Egg Fried Alimango.  The mud crab is cooked in a rich sauce of salted egg and garlic, which is the restaurant's Chinese version of a crab dish.

But the buck doesn't stop there.  In came the Spanish Garlic Chicken served with Vegetable au Gratin, which was a dish of garden vegetables cooked in light cream sauce, topped with cheddar cheese. I must tell you, the Spanish Garlic Chicken was a delight because it was tender and juicy, with just the right taste.

Then we were served an exquisite dish, Braised Lamb Shank with Cranberries, Honey and Onions.  The lamb is braised until it's tender and then it comes with an exotic cranberry, honey and saffron sauce, which makes the dish all the more mouth-watering.

For the finale, we had a taste of the Grilled U.S. Top Blade Bordelaise, for the steak lover who prefers a different type of steak served with an unforgettable bone marrow-red wine sauce.  A side dish of steamed vegetables and mashed potato comes with it.

And if you're looking for a unique dessert, you should try the Gigil Tart, which is a combination of fresh coconut meat and preserved egg baked in custard coupled with a jaggery syrup.  It comes out with a taste of leche flan, buko pie, bibingka and egg pie altogether.

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