Via Mare: World Class Filipino Cuisine

Via Mare
World Class Filipino Cuisine 

One of the perks of staying in Edsa Shangrila Hotel,

our favorite residence in Manila, is it’s close proximity

to Shangrila Plaza, where there is a Via Mare restaurant,

right at the threshold of this upscale shopping center.

We always make a point to dine with the kids at Via Mare,

as this is the best place to enjoy old- fashioned Filipino

dishes that has been forgotten in this fast- food generation.

Via Mare has an impeccable reputation of showcasing

world class Filipino cuisine to visiting world leaders,

royalties and dignitaries. It also played host in some of

the most important historic social events in the country.

 

We overslept in the hotel and missed the

breakfast buffet, so decided to dine here.

Vigan Longaniza is the kind of local sausage delicacy

that we love. It is a bit spicy, tangy and garlicky. It did

not have a disgusting caramel coating, like other longaniza

versions that are too sweet and taste like repulsive meat

candies. Via Mare take of this Ilocano dish is not as

salty and that is good, as you get to savor the flavorful

sausage, that would have been masked up by the brine. 

 

The Tapa was also very delicious. It was very

tenderand it wasn’t  salty at all, so you also get

to savor the flavorful cured thin slices of beef.

Via Mare’s Chicken Pork Adobo is a brilliant culinary creation.

The meat was pre- marinated, fried and bathed with just the right

amount of adobo sauce. It wasn’t the typical nauseating adobo

that is virtually swimming in ghastly, salty dark sauce. Some

consider Adobo our country’s unofficial national dish, and they

might be referring to Via Mare’s version of this iconic Pinoy dish.

This Spanish inspired Pinoy congee- Chicken Arroz Caldo

is our favorite comfort food. With generous amount of chunks

of chicken, served in a huge bowl, it is a tasty meal on its own.

It is for flavorful and there is no need to add any condiments.

They also offered native desserts and their Bibingka

was one of the best tasting versions that we have tasted.

It is best eaten just with butter or margarine on to and

be sure to instruct the waiter not to add those repulsive

grated coconut and brown sugar as it would ruin the

otherwise neutral taste of this delicious rice cake.

The Puto Bumbong was just as good. This sticky

rice cake made from native purple  glutinous rice

called ‘pirurutong’is so good. Just like the Bibingka

also ask not to add those nasty grated coconut and

sugar and enjoy it unsweetened and unadulterated.

 

Via Mare is a pioneering restaurant that modified some

Pinoy dishes that might have been unpalatable to other

people to something the could be showcased globally .