Quietly tucked amidst buildings along Quirino Avenue, Lolo Dad’s is simply what every serious foodie in the Philippines should not miss to try and speak of when there is a dialogue about glorious unforgettable food. Bubba took me out on a dinner date at Lolo Dad’s last Monday evening.
Lolo Dad’s Café serves as the ancestral house-cum-restaurant of the Ayuyaos and is run by the owner/manager, Christopher L. Ayuyao, and Carminia Ayuyao Manuel with her husband Chef Ariel I. Manuel. Interestingly, celebrated and illustrious Chef Ariel Manuel is an architecture graduate but he is now distinguished as most awarded chef in the country and one of the well-respected.
Its doors first opened on Valentine’s Day of the millennium year. 11 years after, Chef Ariel Manuel still strives to create culinary creations out of the freshest ingredients… dishes that are truly worth gushing about. They had a Father’s Day Tasting Menu at PHP 2,500 + / person that weekend, which we decided to get on ala carte –all the appetizers and main entrée save for the dessert, since Bubba and I are not big on sweets.
We only got one of each and ordered an extra main entrée for Bubba.
On the Table
Arrow Squid and Octopus Carpaccio with Sautéed Angulas, Wasabi Aioli, Micro Arugula, and Pomelo Jelly PHP 560 +
Gorgeously plated, there were three aspects of this first appetizer. The Arrow Squid Carpaccio on the left side was light and easy to chew. Dab it a bit on the orange red and black pulp that surrounds the plate like little flavor ponds. Pop the miniature croutons or Melba chips for a textural chomp.
Move to the second in line and carefully cut a piece of the pomelo block with Octopus slice. The sweet citrus from the pomelo dashingly uplifts the delicate Octopus. I spread the wasabi mush and got an exhilirating yet gentle herbal spiciness that travels to the sinus. How I love Japanese horseradish. The presence of the greens on the left provide a refreshing leafy appendix.
Unsalted Butter Poached Langoustine, Foie Gras,
And Sweet Corn Rice Paper Ravioli with Oyster Foam PHP 675 +
Langoustine or scampi, also known previously as Norway lobster or Dublin bay prawn, is a slim orange pink lobster and commonly eaten crustacean in most European dishes. Scampi are particularly prized for their delicious tail meat as well as their claw meat.
This can be one of their defining dishes, although they regularly change their menu to brave and challenge their creativity. The velvety tenderness of the smoked foie gras matches the succulent white shell fish swimming in this oyster foam that was absolutely delectable. I am smacking my lips as I type this trying to deter the drool about to escape.
I was groping for words, trying to communicate to Bubba how happy I was about the 2nd dish. But all I could do was roll my eyes in adulation. I cut into the ravioli pocket of sweet corn. Different textures from fleshy seafood to velvety liver to a soft crunch of the corn. Ethereal!
The perfectly seared foie gras was the best ever. It was rich but not overwhelming heavy. The light glaze of smokiness embraced the frail yet sinful foie gras. It was a soft tender hush in the mouth.
Sorbet
The sorbet like how it’s been served all these years was served on a small brown tea pot with white smoke coming out of its nose. Hint of raspberry in the dense and icy fruit puree cleansed the palate… ready for the tumble of flavors awaiting us.
Between Bites With Chef Ariel Manuel
I’m such a fan girl. Chefs are the real celebrities.
Wagyu Beef Chuck Flap and Lamb Cutlet with Pastry Crust
Cepes Mushroom and Hoisin Jus’ and Sous Vide of Carrots PHP 950 +
I love the lamb cutlet inside the pastry crust which had a robust meat flavor. The Wagyu beef chuck flap was substantial on its own with plump beefiness and good marbling seen through the reddish meat cooked medium. Bliss in food.
Herb de Provence Crusted Rack of Lamb PHP 1,340 +
Roquefort Cheese Risotto and Forty Melted Garlic-Tomato Confit
The crust of aromatic dried herbs including rosemary, thyme, and other spices coats the outer layer of the tubby lamb. The two racks sit comfortably on top of a bed of risotto flavored with blue cheese. Bubba was in utter joy eating forkful after forkful of the risotto and combining it with the lamb meat and roasted kidneys of garlic.
There was not a drop of morsel left on our plates. We polished off everything in sight. I’d feel sorry for those only attached to certain familiarities of food because Lolo Dad’s Cafe serves exquisite world class flavors that can sharpen any one’s taste buds and refine it to a discerning palate.
Up to this date, Lolo Dad’s continues to reap great reviews from the experts and keeps building its database of loyal following. I have a return date already in mind.
Lolo Dad’s
899 President Quirino Avenue,
Malate, Manila
(632) 524 2295 / (632) 522 2941 / (0922) 812 5971
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