Delectable twists for the Christmas feast
Chef Monchot Ongsiako has been very busy. He has worked for the Makati Shangri-La Hotel and Via Mare, contributed to cookbooks (“The Hidalgo Cookbook,” “Cooking for the Filipino Chef”) and is a consultant at the Family Life and Wellness Institute of De La Salle University.
He also caters, gives cooking lessons, designs menus and works with nutritionists to provide healthy meals for schoolchildren! (He’s also an accomplished watercolor artist.)
It’s an unusual career path for someone with a degree in chemistry! After finishing his science course at the Far Eastern University, he took a roundabout route to become a chef, by attending a lot of cooking classes.
Then, a girlfriend persuaded him to send an application to the California Culinary Academy in San Francisco—and the rest is history.
The project that takes up a lot of his time these days is Monchot’s Fine Foods (www.monchotsfinefoods.com), where he sells some of his finest culinary creations. After starting the business in November last year, he has developed a loyal following.
Among his most popular products this Christmas: His prime medium-rare steak and pork loin grilled sous-vide is vacuum-sealed in bags and cooked in water ovens, resulting in a juicy, evenly cooked meat that melts in your mouth. The delectable smoked turkey breast is infused with a special blend of apple and cranberry juice, making the usually dry meat flavorful and tender.
His bestseller is the special bangus, swimming in a spicy, mouth-watering blend of olive oil, pickles and brandy—it’s perfect for the Christmas season! His selection of vinaigrettes—raspberry, mango, fig and walnut and Oriental—complements his pork, turkey and beef culinary offerings. Indeed, Chef Monchot is ready to supply your Noche Buena feast with new twists on traditional Christmas culinary fare!
Call 512-5180 or 0908 881-2721, or e-mail [email protected]mail.com. Visit Monchot’s Fine Foods on Facebook.
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