H Cuisine was started by Chef Hannah Herrera as an extension of her catering and food service business. The place serves some of her tried and trued dishes headlined by the Most Awesome Angus Beef Belly. I got a chance to sample some of her famous dishes when I as invited to attend a little event.
We tried a few dishes starting with Fish Trafalgar on Penne (P228). You might be wondering where the penne hiked off to but that night we just had half of the dish. The dory fillet is pan fried and topped with a truffle cream sauce that had others sniffing in delight. I’m not really a big fan nor believer in truffle oil, the thing that is usually used in a lot of places. Most of the oil is made artificially and although the fragrance is there, the taste is lacking. Despite this, I still liked the creaminess of the sauce.
Another dish we tried is the Clams in Garlic Infused EVOO Linguine (P198). The dish is given a twist with the addition of tomatoes, quite a delectable dish,
Oven Braised Herbed Chicken (P188). Tender meat almost falling off the bone yet still juicy with flavor seeping into every crevice.
Most Awesome Angus Beef Belly (P288/Single serving). When a place adds on the tern most awesome to something on the menu, you’re sure they are mighty proud about it. In this case, they are right, the belly was really awesome. The meat was soft and flavorful with a slightly smoky taste courtesy of the long hours its been cooked.A for sharing size is also available at P428, good for 2 to 3 people. The serving sizes of the dishes are much larger since the ones they plated for us were more sampler sizes and most include rice.
Little did I know that the small event would include a cooking demo conducted by Chef Hannah herself.
I mentioned the Angus belly available in the restaurant earlier but during the demo, Chef Hannah highlighted the ways in which frozen take away package of the Angus beef belly can be used. The frozen Most Awesome Angus Beef Belly is available in 1 kilogram packs at P1,300, complete with 500 ml of demiglace gravy as well as reheating instructions. The beef belly is pre sliced like the picture above.
One of the ways to use the beef belly is to put them into skewers and just pan fry them with no oil, since the fat from the belly will be the one to supply it.
For the left over beef belly, Chef Hannah suggested two ways to use them. The first one was to shred the beef belly and use it in a pannini.
The second way was to use it in fried rice. I’ve got to admit I was salivating already while watching Chef Hannah cook the rice. Upon eating it, I’ve got to say its one fried rice I will be craving from now on.
To cap off the dinner, we had Warm Flourless Chocolate Cake (P108/with ice cream). Not being a fan of chocolate, I was hesitant to consume useless calories until I gave in to the prodding of the others in the group who had tried it first. Before I knew it, I had finished the whole thing. I really appreciated the blend of warm and cold, and I actually found the chocolate taste just right and not really too strong.
Tucked into a little side street off Tomas Morato, H Cuisine quietly exudes a homey charm to enjoy its hearty and tasty dishes at very reasonable prices.
H Cuisine by Chef Hannah
64 Rallos St. cor. Tomas Morato
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