Tuesday, November 29, 2016

Millie's: an Exquisite sampling of Filipino and Foreign Favorites

My invitation to Millie's was initially filled with some skepticism. As an avid traveller, I know for a fact that hotel food isn't the most memorable food that one will ever taste in his lifetime. However, this restaurant called Millie's changed all that, at least for my perception. 

Millie's is a multi-branch restaurant located at several Microtel branches in the Philippines. The name came from the mother of the CEO of the Microtel group, Mr. Jose Mari Del Rosario. She was a jetsetter who craved the fast paced lifestyle. In honor of her memory, Mr. Del Rosario created the restaurant as a testament to his amazing mother.

Upon my visit to their Mall of Asia branch, I immediately noticed that the place was replete with Millie's memorabilia. Passports, cigarette lighters, European hotel toiletries, and fans were abound. The restaurant had this old world charm that beguiled its guests. The food, on the other hand, was a variety of local international favorites.

Microtel's executive chef, Chef Gino, extended us warm hospitality and generosity. He showed us the top notch selections in the menu. These included their amazing appetizers such as the Gnocchi in Bleu cheese, the Boquerones, the Gambas, Tuna Carpaccio, the Tagliatelle Bolognese and the Seafood Marinara. I must say that these were all above the standards I expected. The Gnocchi was a heavenly delight. It was composed of baked dough swimming in a pool of bleu cheese and other ingredients. It was truly made to be paired with garlic bread. The pungent smell of bleu cheese was greatly minimized without compromising on the tangy flavor. The Boquerones was not on the menu, but Chef Gino served it anyway to check our response. I'd say that this dish must be included. It constituted a line of anchovies dipped in olive oil and topped with black olives. The anchovies were uncooked, and were served like kilawin. The fresh taste was excellently complemented by the sweet taste of olive oil. As for the pasta, I preferred the Bolognese over the Marinara. The Bolognese had an overload of mushrooms and ground beef. The meaty taste perfectly suited my preferences. On the other hand, I noticed a few things about the Marinara. The mussels in the dish were not that fresh anymore. However, I still liked its presentation. The Gambas were remarkable as well. It had a mixture of a pepper sauce with chorizo. This dish truly captured its Spanish heritage. It also went well with garlic bread. Lastly, the Tuna Carpaccio was also excellent. The fish was fresh, and while paired with lemon zest, served as a good tapas cold cut dish.

The viand plates were also the best in their game.. These included Kare-Kare, Lamb Chops, Baby Back Ribs, and the Chicken Parmigiana pasta. While others say that the Kare Kare was a bit sweet, I still commend Chef Gino's mix. The sauce's taste wasn't too overloaded with peanuts. The dish was also filled with a variety of fresh ingredients. It was truly great with steaming, hot rice. The Lamb Chops and the Baby Back Ribs were pretty exquisite in their taste. They were cooked to perfection. While the servings were a bit small, the presentation and taste outclassed this shortcoming. The lamb, in particular, was devoid of that slimy texture that the meat is known for. According to the Chef, he marinated it in lemon and their special sauce. As for the ribs, I'd say that the meat was tender; and the dish was baked to perfection. Lastly, the Chicken Parmigiana was pretty tangy. It was a chicken baked into a patty and mixed with pasta and tomato sauce. It paled in flavor compared to the other viands; yet it was still considerably tasty on its own.

We also tried their Panna Cotta and Tiramisu. These two remarkable desserts were prepared with utmost regard for discriminating tastes. The panna cotta was remarkable for its jiggly texture. It shakes when touched. The Tiramisu, on the other hand, has a considerable amount of alcohol that can make kids a bit tipsy. I love it for that distinct chocolate-mocha flavor.

Come visit Millie's for that wonderful old world charm and delectable fine dining experience. I'd surely go back for more.

The story in pictures:

Gambas and Garlic bread.

The Kare-kare

The Tiramisu

Millie's personal effects

The Boquerones

The delectable Gnocchi

The dining area

The Chicken Parmigiana

The Tagliatelle Bolognese

Another shot

Panna Cotta

The Seafood Bolognese

The Millie's logo

The delectable array

The Lamb Chops and the Baby Back Ribs

Millie's All-Day Dining Menu, Reviews, Photos, Location and Info - Zomato

No comments:

Post a Comment