Cucina Gayuma
posted on Wednesday, August 13, 2008
Meeting Fiona Ochoa for the first time may not give you the impression that she loves food, eating and cooking. Her petite and fit figure can easily pass her off as sporty -- which she is, actually. I share to her these comments upon meeting her at her new restaurant, and she smiles with a shrug. She gets that pretty often, she shares. Friends get surprised when learning that this lady can whip up something mouthwatering in the kitchen.
Dream Come True
"I think putting up a restaurant was largely a childhood dream," Fiona shares, "Growing up, we enjoyed cooking and trying out a lot of different stuff at home."
A lot of things went along the way, as Fiona entered the corporate world and worked for a couple of years. She got to meet people who were into business, urging her to put up her own business as well. She though to herself that there were only three things that she will dabble on if she does set up shop: food, tourism, and sports. Digging deeper, Fiona realizes that wanting a restaurant of her own was her biggest, an long-time dream. And with the recent opening of Cucina Gayuma, she finally materializes her wishes.
A Delightful Surprise
When I first heard of this new restaurant, what caught my interest was its location. Firstly, because it is near my home, and I've been constantly seeking new alternatives to the commercial dining scene we have at the Greenhills Shopping Center. Secondly, Cucina Gayuma is situated in a pretty unusual location for a restaurant. Located at Villa Ortigas along Granada Street, Cucina Gayuma sticks out among all the surrounding establishments of automotive and construction supplies. Parking can get challenging as well, and the street is always busy with cars whizzing by.
But there is a growing charm to Cucina Gayuma, the kind that may linger. The urban hodgepodge of busyness and chaos just outside the restaurant fades away upon stepping foot the restaurant. Its interiors will remind you of an old Spanish-Filipino house. Perhaps it looks like your grandmother or your great-aunt's dining room, with the wooden and weathered knicknacks and an old piano by the entrance. Deliberately mismatched chairs, antique pieces and thrift shop finds that accentuate the two floors of the restaurant spell out shabby-chic. The homey feel within a quite toxic street is what Cucina Gayuma refreshingly offers.
Seduce Your Senses
"The thing at home is that we like to experiment with food," Fiona shares, "that people who eat in our house don't get the usual things that you eat in a Pinoy home." Her creative, inventive touch is naturally passed on to the menu of Cucina Gayuma. Her restaurant offers Filipino dishes with a dash of the contemporary, giving a breath of fresh air to traditional dishes and indigenous ingredients.
"The food in Cucina Gayuma is a mix of Continental and Filipino food," says Fiona, "I try to put something Filipino to most of the dishes because I feel that we have a wealth of flavors and ingredients that isn't widely appreciated," even locally, she adds.
Expect Filipino items like laing, aligue, and longganisa served to you unconventionally. For those who may want to play it safe with their food or crave for the more conventional, traditional kind, Cucina Gayuma also offers familiar dishes. But largely, Cucina Gayuma is experimental with food, so this is the place for people who always seek for something new to eat.
Laing Cheese Spread
The Laing Cheese Spread (P80), a Cucina Gayuma specialty, presents the Bicol favorite of taro leaves with coconut milk as an Italian-like appetizer, served with flatbread. This version is less spicy and more gooey, thanks to the generous amount of cheese that makes it a delectable starter.
Asian Vinaigrette
Fiona handpicked the Asian Vinaigrette (P120) for myself to try out, and the bowl of salad arrives in our table very vibrant and charmingly presented. I find the salad to be a prime example of how Cucina Gayuma is experimental and gastronomically enjoyable.
I was delighted to see new items in my salad in the form of Espada chips and Langka strips, tossed in along with the mixed greens. The tartness of the white cheese bits and the soy-sesame vinaigrette dressing are very inviting flavors. The gummy, chewy sweetness of the langka works wonders with the salty-dry espada chips. Those crunchy bits of espada knew perfectly well that they have have a home in a bed of crisp fresh lettuce and the luscious langka strips.
Seafood Aligui Pasta
If you're seeking for a familiar taste, Cucina Gayuma's Seafood Aligui Pasta (P280) may just win you over. This dish is not for the faint of heart (because crab fat is for the brave and the not-so-calorie-conscious folks, as we all know).
"As long as you don't have a heart problem, I think you can go for it," Fiona says. Their version of the rich pasta has pieces of squid, clams, and a couple of prawns topped with herbs and sun-dried tomatoes.
Cheese Crusted Baked Fish
The Cheese Crusted Baked Fish (P210), currently the best-seller, is unafraid of being indulgent. This dish will grab your attention with its richness in both flavor and texture and will want your attention and nothing but.
A thick outer layer of crunchy and cheesy will introduce you to the dish; digging deep, you will discover warm, soft layers of Dory fillets willing to gratify you. To my delight, sandwiched between the fish are bits of shallots and mushrooms that add a dimension to the over-all texture. This mouthwatering and rich experience is then tamed down by a pairing of Gnocchi. The cute dumpling-like pieces work well, balancing your palate if you've feel that the fish and cheese may have won the battle.
Other items that have piqued my interest is their Beef Balsamic Adobo (P280), which, Fiona shares, uses the bone marrow as the centerpiece, and flavored up with some balsamic vinegar. Their lola's age-old recipe of Leche Flan (P60) - a silky-smooth, creamy, and bubble-free version - is much loved by her family and is now available at the resto. I'll definitely try them out on my next visit.
This new restaurant is a welcome retreat for anyone who passes by the area. Cucina Gayuma lures you in with their soothing ambiance, and flirts with your tastebuds by offering something new and exciting to tame the appetite. This charming little nook proved to me that it has the power to seduce one's senses. I, for one, am certain to willingly submit to its gayuma in more visits to come.
Cucina Gayuma also offers Set Menus (place orders 24 hours in advance), and bulk Food Orders. The restaurant is closed on Mondays.
Dream Come True
"I think putting up a restaurant was largely a childhood dream," Fiona shares, "Growing up, we enjoyed cooking and trying out a lot of different stuff at home."
A lot of things went along the way, as Fiona entered the corporate world and worked for a couple of years. She got to meet people who were into business, urging her to put up her own business as well. She though to herself that there were only three things that she will dabble on if she does set up shop: food, tourism, and sports. Digging deeper, Fiona realizes that wanting a restaurant of her own was her biggest, an long-time dream. And with the recent opening of Cucina Gayuma, she finally materializes her wishes.
A Delightful Surprise
When I first heard of this new restaurant, what caught my interest was its location. Firstly, because it is near my home, and I've been constantly seeking new alternatives to the commercial dining scene we have at the Greenhills Shopping Center. Secondly, Cucina Gayuma is situated in a pretty unusual location for a restaurant. Located at Villa Ortigas along Granada Street, Cucina Gayuma sticks out among all the surrounding establishments of automotive and construction supplies. Parking can get challenging as well, and the street is always busy with cars whizzing by.
But there is a growing charm to Cucina Gayuma, the kind that may linger. The urban hodgepodge of busyness and chaos just outside the restaurant fades away upon stepping foot the restaurant. Its interiors will remind you of an old Spanish-Filipino house. Perhaps it looks like your grandmother or your great-aunt's dining room, with the wooden and weathered knicknacks and an old piano by the entrance. Deliberately mismatched chairs, antique pieces and thrift shop finds that accentuate the two floors of the restaurant spell out shabby-chic. The homey feel within a quite toxic street is what Cucina Gayuma refreshingly offers.
Seduce Your Senses
"The thing at home is that we like to experiment with food," Fiona shares, "that people who eat in our house don't get the usual things that you eat in a Pinoy home." Her creative, inventive touch is naturally passed on to the menu of Cucina Gayuma. Her restaurant offers Filipino dishes with a dash of the contemporary, giving a breath of fresh air to traditional dishes and indigenous ingredients.
"The food in Cucina Gayuma is a mix of Continental and Filipino food," says Fiona, "I try to put something Filipino to most of the dishes because I feel that we have a wealth of flavors and ingredients that isn't widely appreciated," even locally, she adds.
Expect Filipino items like laing, aligue, and longganisa served to you unconventionally. For those who may want to play it safe with their food or crave for the more conventional, traditional kind, Cucina Gayuma also offers familiar dishes. But largely, Cucina Gayuma is experimental with food, so this is the place for people who always seek for something new to eat.
Laing Cheese Spread
The Laing Cheese Spread (P80), a Cucina Gayuma specialty, presents the Bicol favorite of taro leaves with coconut milk as an Italian-like appetizer, served with flatbread. This version is less spicy and more gooey, thanks to the generous amount of cheese that makes it a delectable starter.
Asian Vinaigrette
Fiona handpicked the Asian Vinaigrette (P120) for myself to try out, and the bowl of salad arrives in our table very vibrant and charmingly presented. I find the salad to be a prime example of how Cucina Gayuma is experimental and gastronomically enjoyable.
I was delighted to see new items in my salad in the form of Espada chips and Langka strips, tossed in along with the mixed greens. The tartness of the white cheese bits and the soy-sesame vinaigrette dressing are very inviting flavors. The gummy, chewy sweetness of the langka works wonders with the salty-dry espada chips. Those crunchy bits of espada knew perfectly well that they have have a home in a bed of crisp fresh lettuce and the luscious langka strips.
Seafood Aligui Pasta
If you're seeking for a familiar taste, Cucina Gayuma's Seafood Aligui Pasta (P280) may just win you over. This dish is not for the faint of heart (because crab fat is for the brave and the not-so-calorie-conscious folks, as we all know).
"As long as you don't have a heart problem, I think you can go for it," Fiona says. Their version of the rich pasta has pieces of squid, clams, and a couple of prawns topped with herbs and sun-dried tomatoes.
Cheese Crusted Baked Fish
The Cheese Crusted Baked Fish (P210), currently the best-seller, is unafraid of being indulgent. This dish will grab your attention with its richness in both flavor and texture and will want your attention and nothing but.
A thick outer layer of crunchy and cheesy will introduce you to the dish; digging deep, you will discover warm, soft layers of Dory fillets willing to gratify you. To my delight, sandwiched between the fish are bits of shallots and mushrooms that add a dimension to the over-all texture. This mouthwatering and rich experience is then tamed down by a pairing of Gnocchi. The cute dumpling-like pieces work well, balancing your palate if you've feel that the fish and cheese may have won the battle.
Other items that have piqued my interest is their Beef Balsamic Adobo (P280), which, Fiona shares, uses the bone marrow as the centerpiece, and flavored up with some balsamic vinegar. Their lola's age-old recipe of Leche Flan (P60) - a silky-smooth, creamy, and bubble-free version - is much loved by her family and is now available at the resto. I'll definitely try them out on my next visit.
This new restaurant is a welcome retreat for anyone who passes by the area. Cucina Gayuma lures you in with their soothing ambiance, and flirts with your tastebuds by offering something new and exciting to tame the appetite. This charming little nook proved to me that it has the power to seduce one's senses. I, for one, am certain to willingly submit to its gayuma in more visits to come.
Cucina Gayuma also offers Set Menus (place orders 24 hours in advance), and bulk Food Orders. The restaurant is closed on Mondays.
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