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New eats: Alter Ego embraces fusion of European, Asian cuisines

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Vladimir Bunoan, ABS-CBN News

<div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2018/news/03/22/chefs.jpg"/><figcaption>Chefs Joy Tan, Ronald Allan Lim and Benedict Bernardo pose for a group photo at their restaurant Alter Ego. <em>Handout</em></figcaption></figure></div><p>MANILA -- Chefs Joy Tan, Ronald Allan Lim and Benedict Bernardo first thought about opening their dream restaurant back when they were still culinary students.</p><p>Fourteen years later, they have finally achieved their goal with the opening of Alter Ego in late January in New Manila, Quezon City, just a stone’s throw away from Robinsons Magnolia.</p><p>But unlike other culinary students who immediately opened their restaurants after graduation — funded by their wealthy parents — the three started more modestly. They first ventured into catering and supplying breads and pastries to coffee shops. “We started talaga, sa bahay lang,” Tan told ABS-CBN News.</p><p>The business grew such that they needed to have their own commissary and the search brought them to this New Manila residence. Apart from housing its large kitchen, they also opened a boulangerie called Azucar.</p><p>“And then gusto naming mag-level up pa ng restaurant. We cannot use the name Azucar if you want to put a restaurant since iisipin ng tao dessert, so pinalitan namin ng name,” Tan continued.</p><p>Today, Azucar products are still proudly displayed at a chiller centrally located as soon as you enter Alter Ego. Its history as a house is obvious in the layout, giving the restaurant a more intimate ambience. There’s also an al fresco area, complete with a colorful wall mural, for a youthful vibe.</p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2018/news/03/22/interior.jpg"/><figcaption>The restaurant is located on 1st St., just off Dona Hemady St. in New Manila. <em>Handout</em></figcaption></figure></div><p>Tan admits that there’s a conscious effort to appeal to the millennial crowd. The restaurant’s slightly hidden location, off the busy Dona Hemady St., and size suggest a cool hole-in-the-wall indie cafe instead of a slick commercial restaurant.</p><p>“It is hidden,” acknowledged Bernardo, “but we think of it as an advantage na rin. For example, for those who want their stay to be intimate or for holding an event, they will find it very suitable for them. The place is almost theirs.”</p><p>But Alter Ego isn’t just an extension for the trio’s catering business. In fact, the restaurant has an entirely different menu, which they describe as European-Asian fusion.</p><p>The modern concept for the bistro stemmed from their culinary training. As students, they were tasked to create dishes out of “randomly chosen ingredients,” fusing “distinctly different flavors onto a single plate.” Seeing the many possibilities, they thought of putting up a restaurant one day where they can experiment.</p><p>“That’s why it’s called Alter Ego. We serve food that has two different personalities,” Bernardo explained.</p><p>Here are five dishes that best capture the restaurant’s playful concept.</p><div class="media-content"><div class="slider-for"><div><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2018/news/03/22/n1.jpg"/></div><div><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2018/news/03/22/n2.jpg"/></div><div><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2018/news/03/22/n3.jpg"/></div><div><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2018/news/03/22/n4.jpg"/></div><div><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2018/news/03/22/n5.jpg"/></div></div><div class="media-content slider-desc"><div class="item-desc"><h1 class="heading">French Onion Soup Gyoza</h1><div><cite>Vladimir Bunoan, ABS-CBN News</cite></div><p>This idea of dishes with dual characters is best exemplified in this starter. The onion soup is poured over three pieces of Japanese dumplings filled with ground beef and caramelized onions that have been covered with melted mozarella and cheedar cheeses. The flavor profiles of both the gyoza and the classic soup are definitely discernible but presented in a deconstructed manner that should spark a lively table conversation.</p></div><div class="item-desc"><h1 class="heading">Salted Egg Shrimp Pasta</h1><div><cite>Vladimir Bunoan, ABS-CBN News</cite></div><p>On paper, one would think this is just another dish featuring the trendy salted egg. But wait! Notice how they used ramen noodles instead of the usual pasta. The shrimp was battered and fried (like camaron rebosado); the cherry tomatoes were used as garnish but a definite nod to pomodoro; and the salted egg was turned into a sauce. Rich and delicious!</p></div><div class="item-desc"><h1 class="heading">Lemongrass Pork Salpicado</h1><div><cite>Vladimir Bunoan, ABS-CBN News</cite></div><p>While salpicado is usually served as a starter, this dish is so yummy that it begs to be enjoyed with rice. The chefs probably know this so they listed it as a main and served it with garlic rice. But they added a Southeast Asian touch to this Spanish favorite with lemongrass, kaffir and red curry. On the side is pickled green mango. This should be a best-seller.</p></div><div class="item-desc"><h1 class="heading">Chicken Pandan on Paella</h1><div><cite>Vladimir Bunoan, ABS-CBN News</cite></div><p>This is another best-seller and again it’s a popular Spanish dish made over with Southeast Asian flavors. The chorizo paella rice was flavored with red curry aioli and sesame soy sauce and served with pickled green mango. Two pieces of perfectly cooked and juicy Thai chicken pandan sit on top of the paella, pairing well with the rice.</p></div><div class="item-desc"><h1 class="heading">Coconut Mango Gateau</h1><div><cite>Vladimir Bunoan, ABS-CBN News</cite></div><p>No wonder this group made a name first with bread and pastries. This luscious cake definitely proves that they know how to please dessert lovers. This classic European cake gets a boost of tropical flavors with coconut milk, mango and rum, with the dessicated coconut adding just the right textural contrast. </p></div></div></div>

<p>Chefs Joy Tan, Ronald Allan Lim and Benedict Bernardo first thought about opening their dream restaurant back when they were still culinary students.</p>

Chefs Joy Tan, Ronald Allan Lim and Benedict Bernardo first thought about opening their dream restaurant back when they were still culinary students.

New eats: Alter Ego embraces fusion of European, Asian cuisines

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New eats: Alter Ego embraces fusion of European, Asian cuisines

Vladimir Bunoan,

ABS-CBN News

Published Mar 22, 2018 06:10 AM PHT

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Updated Dec 12, 2018 05:35 PM PHT

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