I got a little confused when I was invited to try out Lulu Restaurant located in Rockwell, a little outside the mall and beside the defunct Ice Cream bar. Getting there and seeing the same thing decor, furniture and facade as Lu, added to the confusion. A little bit of explanation and the circumstances became clearer, a new management acquired the restaurant late last year and with them a new person in charge of the kitchen British Chef Tom Hines. People used to get confused with the name so they finally relented to using Lulu, which also means precious in French.
I enjoyed my previous meals at Lu, now Lulu but with a new chef at the helm I was excited to see what he come up with.
An appetizer sampler of Poached Palawan Lobster in Avocado cream, Chicken Live Pate in Melba Toast, Carnitas (P250) and Golden Smoke Fish and Crab Cake (P298) (clockwise from L to R) started off the food festivities. When you order these, they come in full orders, I did give a suggestion that they consider adding samplers to the menu.
I love lobster and this one started as a visual feast of beautiful colors sandwiching the white meat then ending in a burst of briny and buttery avocado taste. Next up was the pate, a contrast in flavor to the lobster but also good, getting the thumbs up from Irene, the pate addict. The crab cakes had a nice salty surprise courtesy of tinapa mixed into the crab cakes, little kernels of corn inject their nice texture to the erstwhile soft filling.
Zucchini Blossom Tempura with Sugo di Pomodorro (P260). You might be wondering what sugo di pomodorro is, its essentially tomato sauce. A bite of the crispy fried flower and you’ll be treated to creamy cheese filling inside, a nice contrast to the tart tomato sauce.
Lulu Onion Soup (P195) and Roasted Squash Soup (P210). Served in small clear containers, holding no surprises to the savory contents inside. I liked the roasted squash soup, dairy free, the act of roasting intensified the squash flavor. I was missing the cheese on top of onion soup but that does not detract from the sweet punch of flavor of the soup.
Strawberry and Mint Shake. Cool and refreshing.
Classic Beef Wellington (P850). A British chef means an infusion of dishes from his home country like this dish which was what President Noynoy Aquino ordered during a meal at Lulu with Grace Lee. I enjoyed this dish, modified for an ala carte serving, tender beef encased in flaky pastry crust.
I also got to try some of the dishes of my seatmates, since they were more than happy to share and I glad to divest them of their portions.
US Certified Angus Beef Entrecote (P1,250). Although this steak was not as tender as the beef from the beef wellington, I liked it more because it was tastier and more seasoned even without dipping it into the Bearnaise sauce.
Green Tea Salmon (P650). Cooked sous vide, meaning packed in air tight plastic bags then submerged in water and cooked at a lower temperature for a longer period of time. The cooking method produces a tender, and juicy piece of fish. Piercing the skin releases steam as well as flowing juices down the side. The addition of green tea is unique.
Sea Bass Darne with Pea Risotto (P898). A piece of sea bass fillet broiled, look at the beautiful charring on the skin.
Dessert was a mix of Lemon Cheesecake with Yogurt, Deconstructed Apple pie and Three Layer Chocolate Mousse Cake. I seemed to have lost the picture for the Peanut Butter and Jelly Tart, a sure fire treat for peanut butter lovers, sadly not me. I enjoyed the chocolate mousse the most, soft and creamy and best of all not too sweet.
Lulu proudly serves Lamill coffee and teas, high quality products which you can definitely see from their fragrant rolled tea bags.
G/F Joya Tower
Joya Drive, Rockwell
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