For someone who loves to eat, I also love to keep food snaps on my phone. And when I say ‘keep’, it means collecting on images that’ll keep me craving, yearning and hungry up until I decide to hit that delete button.
For the most part, my snaps vary from place to place. Yup, places I’ve been to both local and international. Why do I keep snaps? Well, aside from the fact that it keeps me reminded of moments on the dining table, food snaps has since become a conversation piece for my fellow foodies and I. On a normal day, we’d go through one’s gallery like a kid on a candy shop. Not to mention, the social media likes and taps we get from these snaps.
My undying love and respect for food had me sharing delectable insights with some of my favourite kitchen masters and food enthusiasts in the world over. Not only do I salute their sumptuous true to life kitchen creations; I feel grateful for the bond even outside the corners of the kitchen. And one such restaurant that seems to fill my gallery is Fat Cow.
I have always been vocal of my love and adoration for the restaurant, the kitchen brigade and of course, the young chef behind some of Davao’s most desired dishes. Hence, Fat Cow or Asian Cow never leaves my suggested dining places in the city.
A recent visit at Fat Cow had my fats and gustatory system excited. For one, I have been dying to try their ube brioche with their homemade tomato jam and butter. Was it worth the endless craving? OF COURSE!
That night, Chef Pat rolled out some of his new menu additions that tremendously left a lasting impression in our palates. The arugula and pomelo salad was delectably refreshing up to the last bite. Part of his repertoire that night was a plate of halibut with ube mash and miso broth — ohlala moment!
The caviar and shrimp pasta was nothing short of one’s expectation. The caviar alone is enough to have me reminiscing a recent visit at Table65 at Resorts World Sentosa in Singapore.
My palate was rejoicing as I take one bite after another of Chef Pat’s Angus beef risotto. The rich risotto with the Angus beef bites was just pure heaven. On the other hand, Fat Cow’s roasted chicken with Adlai risotto had me thinking of the beautiful Malita in Davao Occidental (they, together with Bukidnon, are the biggest producer of Adlai rice in the region). True enough, the Adlai added texture after another in the already delightfully rich dish.
But the star of the night came in the form of a slab of 35-days dry aged US Angus prime rib that was just so divine. One happy foodie indeed!
To cap the night off, a medley of sweet Asian flavours coated our palates like no other. Out came the perfectly squared matcha red bean cheesecake and black sesame eclair that had the palates alive and super duper excited.
My phone gallery may only have these snaps for keeps but every snap on my phone has a beautiful symphony of a story to tell. What’s yours?
