Orient Express Part 1

Forkplay gets lost in Binondo

Lech-Get It-On!

Jon goes toe to toe with Uncle Cheffy's garlic studded pork belly lechon

This Diet Ain't Proletariat

Raise your forks to the revolution! Discover Hunan and Sichuan cooking at Komrad

Apple of My Eye

Bianca trades the Big Apple for real apple-picking in upstate New York

Pork Barrel

Roast with the most or hyped up ham? We put the Anthony Bourdain-acclaimed Zubuchon lechon to the test

Tuesday, December 11, 2012

Jarhead


While deciding over what to have for dessert, I heard someone in the near background say – “finish strong” – so I did and ordered all the available desserts half wishing they had more. 

I have been obsessed with desserts in a jar for the past year (particularly cakes in a jar).  I tried baking them in the jar (then holding my breath hoping the jar doesn’t explode), baking the cake in a pan then layering it in the jar, filling them with a variety of mousses, but it never came out the way I wanted it to. 



Apparently, I over-thought it. 
Burger Bar’s line of desserts all in jars plays on the good old flavor combinations that are sure to appeal to most, if not all guests.



Armed with my long dessert spoon (ready to box out fellow Forkplayers Jon and Ryan from the first bite), I watch as they set down the Caramel Vanilla Bread Pudding and the Black and White Banana Split jars in front of us.  It is not what I originally expected.  The first jar was loosely filled with cubes of their homemade burger bun bread pudding, simply topped off with vanilla ice cream and finished with a generous serving of mini chocolate chips.  The second jar had chunks of moist chocolate brownies layered with slices of fresh bananas, caramel sauce, and two scoops of ice cream that stand proud with crown of whip cream and strawberry syrup that just screams out for you to take a bite.  Dessert jars are like your own little treasure hunt, with each bite is a challenge to dig deep and get all the different elements on your spoon, and into your mouth.

Walking away with the diyahe piece/spoonful, I came to a conclusion that good desserts don’t necessarily have to come out all dolled up to hit the spot. Maybe it’s about time I give the glass jars that go through my kitchen a second chance…  

Monday, December 10, 2012

Hamburger Heaven


Though most often associated with fast food and caloric content that brings a tear to one’s eye, there’s so much more to hamburgers. Think about it: a hamburger is simple. It’s ground up cow between bread. Then again, a hamburger is complex. The right combination of herbs in the mix, or a touch of sauce gives endless possibilities for preparation to tempt even the snootiest food critics. The hamburger is many things; a paradox wrapped in a mystery, ground and fried up as a puzzle patty between the buns called genius and creativity.
EHRMEHRGEHRD BEHRCEHRN


In a lot of ways, that’s what makes Burger Bar such a perfect fit for the food it serves. Despite the upscale status of Greenbelt, the place is a simple, unassuming mezzanine that with a bit of an industrial twist. The overall atmosphere is relaxing. It’s a place where you can just kick back, and drool in anticipation for some awesome twists to some favorites of American cuisine.
Simple, but comfortable.
The place has a fantastic selection of sides. The basic Skinny Fries are pretty good and really affordable on their own, but they've also got a version topped with parmesan cheese and truffle oil which is to die for. Another favorite were the Fried Pickles. The light batter and the sour flavor of the pickles make an excellent first course, and with the speed my group finished them off, I can safely say that we could polish off a bag full of them easily. The Buttermilk Chicken Tenders are another must try. Served with Roasted Jalapeno Ranch and Curried Mango Aioli, they’re a real treat for both kids and adults. Like most American diners, they also have a collection of milkshakes of which the Salted Caramel stood out. Upon ordering, the waiter informed us that we could have it with vodka too! HEAVEN!

Juicy chicken, awesome dip.
Cut the pickle, you get a... 



Of course, a place called Burger Bar should have mind-blowing hamburgers, and it does! You can go for simple classics like their cheeseburger, quarter-pounds of pure beef with that melt-in-your-mouth texture that only freshly ground beef can give, the “Tributes,” however, are the definite must-haves. Available as either single or the recommended double patty, you can choose from some of Burger Bar’s signature toppings which, as the name implies, pay homage to classics flavors from all over while adding a generous helping of their own style and flair. Like mushrooms on your burger? The Rising Shroom is topped with fried oyster mushroom tempura and truffle cream cheese. Bacon lover? You’ll be worshiping The Piggy and its combination of garlic aioili, bacon strips, mozzarella, and bacon jam. BACON. JAM.

Always shroom for more!

If, on the other hand, you fancy yourself a member of the burger-topping-bourgeois, you can try your hand at making your own creation, starting from the bun, toppings, and even the beef itself. What’s that? Choose beef? Yep, besides its signature blend, Burger Bar also offers special blends of ground beef made from different cuts such as The Beef Bomb, a combination of chuck and short rib with a unique nuttiness, or The Big Game, a marriage of hanger and brisket which should have the bold flavor of aged beef. Unfortunately, the other blends weren’t available during our visit, but if the flavors are as unique as the menu claims, they could definitely be one of the biggest game changers in the local burger scene.

Burger Building 101
At only a few days old, Burger Bar has managed to thoroughly impress this old meat lover with the array of flavors and options it has presented. Though the world may never fully understand the burger and all its many layers of complex puzzlery, this is one place that takes a giant leap forward towards bringing perfection; no, hamburfection to the Philippines.

BurgerBar
Ground Floor, Greenbelt 2
Facebook.com/burgerbarph
Twitter: @burgerbarph
Instagram: burgerbarph