FOOD// THE GOURMET BOYS
OUR FANTASY FOODIE FEAST.
THE GOURMET BOYS
IN THIS ISSUE, WE ARE CELEBRATING SOME OF THE BEST DINING EXPERIENCES WE HAVE HAD OVER THE PAST MONTH, AND RATHER THAN OUR USUAL “FANTASY MENU” WHICH FOCUSES ON PARTICULAR INDIVIDUAL COURSES, WE THOUGHT WE’D GIVE YOU OUR “FANTASY FOODIE FEAST” RECOMMENDING OUR FAVOURITE RECENT BREAKFAST, LUNCH, DINNER AND COCKTAIL VENUES. BUT PERHAPS WE MIGHT SUGGEST YOU DON’T VISIT THEM ALL ON THE SAME DAY! THOSE LOCKDOWN POUNDS ARE HARD ENOUGH TO SHIFT!
BREAKFAST KUBO BRUNCH CLUB Born in the Philippines and with ten years of cooking experience in her hometown of Toronto, Canada, chef Nallaine found herself moving to London where she worked as Head of Food and Head Chef. Relocating to Belfast, she found her niche in Filipino food where she held monthly Kamayan events cooking her family’s traditional recipes and reconnecting with her Filipino roots. So, we were delighted to attend one of KUBO’s Brunch Clubs at Haptik, and to sample the kamayan way of eating and the ultimate Filipino food experience. We loved the vibrant purple colour of the Ube Bread Rolls, and the Vegetarian “Tito Benny” with Smoked Tofu and Eggplant, Poached Eggs, and Charred Scallion Hollandaise on a Filipino Bun was a dish showcasing the variety of colours, textures and flavours to be found in Filipino cuisine.
ST BREAKFA NCH CLUB KUBO BU
prepared seafood at reasonable prices, then head down the peninsula to The New Quays Restaurant in Portavogie. We were meeting some friends for Sunday lunch, and as we had eaten here before quite recently, we knew we were in for a treat. The New Quays’ menu focuses on locally sourced seafood, and is constantly changing to reflect the daily catch. We thoroughly enjoyed the Sharing Platter which included golden battered cod goujons, Thai-style fish cakes, smoked salmon, prawn cocktail on homemade wheaten, and mussels in a creamy shallot and garlic sauce, with lots of crusty bread. The Baked Brie is a generous wedge of warm, oozing cheese served with a fruity chutney, the crispy-skinned Seabass fillets accompanied by asparagus, broccoli, green beans and cauliflower were beautifully cooked, and the Scampi and Chips is an absolute classic. Desserts also come highly recommended, so make sure you leave some room to enjoy traditional
“Bangsilog” is a deliciously different fish course with lime and garlic marinated Milk Fish accompanied by a Cucumber and Tomato Relish, Garlic Rice, and topped with a fried egg. Our sharing desserts were soft Ube Brownies, and crispy Banana and Jackfruit Turons, washed down with Filipino Iced Lattes. Maligaya pagdating sa KUBO! LUNCH THE NEW QUAYS When you’re in the mood for some simple, fresh, well
EIGHTY TWO // GNIMAG.COM
LU THE N NCH EW QU AYS
