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Boracay eats: 3 restaurants serve limited edition potato dishes

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Angelo G. Garcia

<p>BORACAY -- In Filipino cuisine, potatoes tend to be just another ingredient in a dish. It&#x27;s not the star of the show. It&#x27;s just the diced root vegetable in menudo or cubed starchy tuber in caldereta. </p><p>However, Filipinos love potatoes in snack form, like fries and chips. Pinoys love potatoes so much that the Philippines is actually the largest consumer of US grown potatoes in Southeast Asia. There are not a lot of farms that grow potatoes here; that&#x27;s why the country imports most of its potatoes from other countries like the US. </p><p>The US takes pride in its agriculture products like potatoes. So much so that the root crop has its own department that helps market the humble produce. Potatoes USA, formerly the US Potato Board, handles the marketing and representation of US grown potatoes all over the world. </p><p>“It was founded in 1971 and what we really do is represent all the US potato growers across the country. Potatoes are grown in about 38 states, almost every state has a sort of potato production,” explained Potatoes USA global marketing manager RJ Harvey.</p><p>Basically, the agency conducts education seminars on how to handle, store, and cook US potatoes. One of its pride is the variety called Russet, the superior potato that is used as fries and chips. </p><p>Most products that get imported are already processed, cut, dried, and frozen. Some of the products include the frozen shoestring potatoes (used in fries by most international and local fast food chains), dehydrated potato flakes (used in mashed potato products), and dehydrated diced potatoes (used in canned products), just to name a few. </p><p>To promote potatoes in the Philippines, the agency holds annual events and seminars, including the recently concluded US Potato Safari 5. Now on its fifth edition, the event invites chefs and the media in a unique food crawl that features restaurants that serve unique potato dishes. </p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2017/news/11/17/bora1.jpg"/><figcaption>The Sunny Side Cafe is among the restaurants that are part of the Boracay leg of the US Potato Safari. <em>Photo by author</em></figcaption></figure></div><p>Previously held in different provinces like Pampanga, Cebu, and Davao, this year it&#x27;s Boracay&#x27;s turn to put the spotlight on the humble tuber. Also this year, they invited Filipino chefs including Myke “Tatung” Sarthou, Rosebud Benitez, Thirdy Dolarte, Seya Ortega, Nikki Misa, and Sidney Uy. </p><p>One of its goals is to showcase potato as versatile product that can also shine in a dish. This time, the potatoes take center stage. </p><p>“Potatoes are usually a side dish during Thanksgiving or a snack during Christmas parties but through US Potato Safari, we want to show people that potatoes can be the main dish or dessert. As Boracay is one of the country&#x27;s leading tourism hotspots, we&#x27;re showcasing versatility of the potato through our partnership with the three restaurants,” said Potatoes USA country representative Reji Retugal-Onal.</p><p>Here are three restaurants in Boracay that offer unique potato dishes. The promo started this week and will run the entire holiday season until February 15, 2018. </p><div><strong>1. THE SUNNY SIDE CAFE</strong></div><p>Located at the beachfront of Station 3, this contemporary restaurant that offers an all-day breakfast menu is one of the island&#x27;s well-loved eateries. Owned by couple Nowie and Odette Potenciano, the small cafe is a charming restaurant that serves comfort cuisine and specialty coffee. </p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2017/news/11/17/bora2.jpg"/><figcaption>The Sunny Side Cafe&#x27;s potato chip-crusted blue marlin. <em>Photo by author</em></figcaption></figure></div><p>Its kitchen is headed by Natalia Moran, an HRIM graduate from University of the Philippines and had formal culinary training at Apicius Culinary Institute in Florence, Italy. She is also the executive chef of The Streetmarket Boracay, the first and only food hall on the island. </p><p>For the Potatoes USA promo, the cafe is serving five special dishes. These include the Bird&#x27;s Nest (potato nest with 63° egg yolk, shimeji, and smoked mushroom dashi on potato mousse) and Piri-Piri Falafel (potato falafel in pita pocket with piri-piri sauce and garlic tahini). </p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2017/news/11/17/bora3.jpg"/><figcaption>The Sunny Side Cafe&#x27;s breakfast okonomiyaki. <em>Photo by author</em></figcaption></figure></div><p>But probably the must-try dishes are the Breakfast Okonomiyaki (shoestring potato and cabbage pancake with house-made bacon, okonomiyaki sauce, bonito flakes, nori strips, Japanese mayo, and umami dust), Blue Marlin (potato chip-crusted blue marlin on shrimp, potato, and saffron bisque with roasted baby vegetables and honey butter drizzle), and Gnocchi Champorado (potato pillows in 60% South Cotabato dark chocolate by Risa, served with ube ice cream, queso de bola shavings, and silvered almonds). </p><div><strong>2. LITTLE WAVE COFFEE CO.</strong></div><p>Also owned by the Potencianos, the coffee shop serves specialty coffee and light meals. Located at Station X, Hue Hotels and Resorts, Station 2 main road, it&#x27;s known for its fun coffee preparations like the dalandan cold brew (cold brew made over 24 hours with a hint of dalandan), Death Cream (a very rich combination of custard and coffee), and The Little Wave (espresso and milk shaken together and finished with sea salt cream).</p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2017/news/11/17/bora4.jpg"/><figcaption>Little Wave&#x27;s coddled eggs. <em>Photo by author</em></figcaption></figure></div><p>The must-try potato dishes for the promo include the Coddled Eggs, coddled egg in potato mousse made from dehydrated potato flakes and topped with shimeji mushrooms, truffle oil, and smoked paprika. </p><p>Another dish is the Cacio, Pepe e Patate, a pasta-like dish using curly fries as “noodles” that are tossed in butter, freshly grated Parmesan, and black pepper, then finished with a tangy gremolata. </p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2017/news/11/17/bora5.jpg"/><figcaption>Little Wave Surf and Turf. <em>Photo by author</em></figcaption></figure></div><p>There&#x27;s also the Little Wave Surf and Turf, super tender braised beef cheeks with crab and potato cakes, served with sauteed baby carrots and arugula oil. </p><p>The restaurant also offers the potato, bacon, and leeks chowder with shrimp and potato bruschetta; and the potato churros con chocolate. </p><div><strong>3. AMBASSADOR IN PARADISE&#x27;S AL FRESCO</strong></div><p>Located at the very picturesque Station 1, Ambassador in Paradise is one of Boracay&#x27;s luxury resort hotels. Its&#x27; al fresco restaurant is known for its classic eats especially its wood-fire oven pizzas. The kitchen is headed by executive chef Robert Agudaña.</p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2017/news/11/17/bora6.jpg"/><figcaption>Al Fresco&#x27;s potato cappuccino. <em>Photo by author</em></figcaption></figure></div><p>It has a more classic and conservative approach to its potato menu. For instance, the Potato Cappuccino soup is its take on the classic mushroom cappuccino. It used cream of potato, truffle oil, bacon bits and topped with crunchy potato croutons. </p><p>The Potato Taco Salad, on the other hand, is straightforward taco salad but served with an additional spicy potato balls and the very unique potato vinaigrette dressing. They likewise used potato in the mushroom sauce of the main dish, the Potato Lamb Noisette, grilled lamb chop served with crinkle cut fries. </p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2017/news/11/17/bora7.jpg"/><figcaption>Al Fresco&#x27;s potato croquette. <em>Photo by author</em></figcaption></figure></div><p>But probably its most standout dish is the Hash Brown Potato, a chicken and masked potato croquette served with potato and basil cream sauce served with lettuce rocket salad. </p><p>Another unique dish is the Potato Mango Float, potato flakes is added to the classic Filipino dessert made of graham crackers, mangoes, cream, and condensed milk. </p>

<p>Pinoys love potatoes so much that the Philippines is actually the largest consumer of US grown potatoes in Southeast Asia. </p>

Pinoys love potatoes so much that the Philippines is actually the largest consumer of US grown potatoes in Southeast Asia.