Zenses: Molecular Gastronomy hits Manila

repost.

One of my goals in life has been scrapped out from the check list. At least, somehow.

Remembering a gastronomic delight shown on television not too long ago which featured Europe had me wander and wonder on amazement. I’m a culinary enthusiast who has gone into a rut but the undying want of having food adventures still tingles my soul which drives my itch to travel without limits someday and conquer Spain,Italy or France. With the changes in how Chef’s get to cook and eat, It’s the Osmanthus Liquid Nitrogen Molecular Gastronomy (radical style of cooking) had me vaulting intrigued.

Zenses Sweater

But not for too long. God has made (my) life easier. Although with the recession and the struggle on the economy, he opened an opportunity for us (me) to fulfill in a gastronomic experience and it didn’t need any air transfer or thousands of cash for a food adventure but instead all you have to do is to hop in your mode of transport and have yourself driven around the metro at ZENSES located at A.Venue Makati .

I suggest you tag along a date or another culinary enthusiast.

Thanks to Chef Johann our country has added an awesome feature. A Neo-Shanghai Cuisine which is filled clouded and frosted at night, your eyes would start to marvel what’s going on and your interest would want to bowl over that smoking tequila lime based shooter (Zenses Sweater Php 240+SC)

“What is that?” I startled as I had my arm rest on the bar while watching the bartender pour on tequila and this fog forming liquid on top after; I thought it was a reaction from the liquor as if it was just like blow job concoction wherein you’d have to flame it up to induce more flavor; little did I know – it was already the Liquid Nitrogen! ” Holy Smokes, This is the restaurant where they have Molecular Gastronomy!” hurriedly I called my girl friend and told her that it was the restaurant which she told me about and we’ve been intrigued where at.

Jeman Villanueva

I have too much to thank for Jeman Villanueva,Playboy magazine Event Organizer; a good friend of ours who invited us at the restaurant (It was the launch of the MAY issue of Playboy Magazine) who tapped our shoulders, dragged us at the bar to taste the liquor ” Try nyo yan, The Best! You should have it! Sapak, Tumba ka dyan! ” of course, I didn’t think what he said was true since I know for myself that I won’t get drunk over a shot of tequila but soon after I was about to grab the concoction; the bartender forewarned me to let the cloud settle first. I saw how the liquid nitrogen slowly fade away and a little snow-like-tear disappeared. I gulped it up then Bam! the taste was undefinable and I sure did got hit by a liquor thunder!

After that shot, I switched and settled for Margarita instead of gulping more free shots of their specialty bar drink. Normally I’d be taking more but at that period of time, I knew I had to restrain myself from such glorious free drink as I have yet to taste the food being served and I was on a event wherein Photographers and writers were everywhere. Composure was and had to become my friend.

Zenses Buchi

So, I thought that was “it” – I tried the samplers which was given to everyone. Among all those recreated dimsum and siomai what had me intrigued next was the Chocolate Crumbs coated Buchi, it has an extra kick of spice and a dose of chocolate inside wherein once you have a bite of it, it’ll tingle your taste buds with a love/hate relationship of sweet and spice. It took me time before I was able to finish one since my instinct of over analyzing and wanting to understand what it was made of got me all excited, my favorite Buchi was coated with another favorite ingredient with additional kick – that was brilliant!

Although the experience within the duration of the night wasn’t much of what I have expected, the short experience had a fluctuating impression. ” Hold on, let me go inside and speak with the Chef’s – there must be something more other than what was just served” Excused myself in while my friends were outside. The effort of trying to know what the restaurant has had me check out on the sanitation and how much the chef’s were knowledgeable in terms of what they serve, of course, I was discreet. Bravo! I thought, even though the kitchen was tiny, three of them surely does have space to hustle and bustle and though it was flooded by ingredients, plates and a filled dish washer – they perfectly had all things cluttered organized; the floors were clean and the chef’s, although I was expecting for their chef’s jacket be wicked dirty, they sure did have taken good care of their act clean. Impressive, I must say.

Chef’s

Liquid Nitrogen

Later on, I was notified that they no longer will send out food nor drinks since they all had to clean up; after the tate-a-tate with the Chefs I was surprised on how nice the Chef’s were, they offered to give out the last platter of foodies for my friends and I outside, gave us few drinks to gulp (good for two rounds – Ginger Ale and Beer) and a grandiose last surprise which was the simple yet the most amazing among all food which was laid out to us – POPCORN!

Phew, my charm really did gave a lot of wonder – they only gave us an add on Popcorn. I thought “what is there to look forward to?” Oh shoot! The popcorn which was even presented on a silver casserole wasn’t even pleasing nor is right in any form but the magnificent part has yet to happen – the lady poured out on Liquid Nitrogen on the Popcorn which had me and my friends jaw dropped; Another LIQUID NITROGEN CREATION!

Zenses Popcorn

The simple popcorn which wasn’t even presented very well on that silver casserole gave a bombastic taste after it was infused; Popcorn has never tasted any better!

Now, how I wish I have asked for the Liquid Nitrogen Ice Cream. Hah! that’s something to look forward to and frankly, with this kind of curiosity – I was even close to asking Chef Johann if he can accept me as their intern just to know more of their secret recipes and have a taste of the infamous Strawberry Ribs with Cilantro plus unlimited Liquid Nitrogen Ice Cream during breaks.

Zenses with the Girls

There’s no need for me to save up for FAT DUCK, FRENCH LAUNDRY and Europe for Molecular Gastronomy, soon. Definitely, that first time experience was a roller coaster of impression high’s and low’s but that last treat had me and my friends wanting to be surprised again for taste. I’m truly honored being part of the launching of Playboy and ZENSES cuisine. truly spectacular! Philippines has been conquered by radical change.

Salute to Chef Johann Santos! May this blog be good enough for another round of treats, Haha!

-kassy pajarillo

Zenses Neo-Shanghai Cuisine
A.Venue, F109 Makati Avenue, Makati City
Telephone: +632 703-4988