Likha, is Filipino for “create”. The name and the menu are the work of chef Ritchie Armogenia, who believes that each dish is a “creation”—bringing into harmony whatever the local market offers for the day with his own modern and innovative touch of flavors and textures. The result is Asian fusion with French culinary techniques. The cuisine is modern, but brings back memories of what’s familiar.
Best-sellers on the menu are herb-encrusted mahi-mahi w/ roasted pineapple curry sauce which blends garlic, eggplant, chayote, napa cabbage and chilis; catalan flatbreads with anchovies, basil, olives, caramelized onions, parmesan cheese, and roasted peppers and oysters Rockefeller, open face Philly cheese steak sandwiches, and dynamite shrimp.
And for the wellness-motivated veggie seeker, there’s the favourite grilled vegetable panini sandwich and the mixed green salad an enticing combination of apples, jicama, red onions, candied walnuts, carrots. Recently featured in the May 2010 issue of FOOD magazine, and BUSINESSWORLD online, Chef Ritchie brings home his expertise from time spent at the Colorado School of culinary Arts, and stints at the Ritz Carlton, the Brown Palace Hotel in Denver, and the Peninsula in Chicago. A visit to Dumaguete would not be complete without an evening at Likha.
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