18 Exciting Dishes at 1950 Restaurant in Quezon City

1950 Restaurant had exciting dishes with a combination of well-loved Filipino classic dishes with modern take which will surely delight any foodies.

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exciting dishes at 1950 restaurant

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The new restaurant and bar concept was from Chef Robby Goco (Cyma), Chef Chester Villas (Akulturado Vancouver) and Chef Jon Balanagay (of Le Monet Hotel). They also have brewery!

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bar and brewery area

The bar area can sit between 5 to 8 people at any given time. One Must try their own brewed beer.

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cocktails and mocktails

They also had an interesting array of mocktails, cocktails and beer under Calle Brewery.

The Big House

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facade

The Santaromana ancestral house was built in 1950 is located along Castilla street near Valencia and N. Domingo Street, Quezon City.

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Valencia street corner Castilla street

It was lovingly referred to as The Big House by the Santaromana children and friends. It was modern and sturdy materials were made.

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large trees and brightly lit interiors

Showcasing the beautiful ancestral home, along with delicious food inspired by the Santaromana family’s travels, favorites, and the specialties of Mrs. Amparo “Amparing” Buenaventura Santaromana. 1950 Restaurant is all about bringing all that you love under one roof !

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patio area, which can host small company parties

 CASA Arkitektura is a “House of Architecture” which is related to the Santaromana family is also located within the compound.

Ambiance

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The two-story ancestral house had a stream line art deco architecture, high ceilings, hard wood floors, grilled windows . Some of the the existing furniture, fixtures and tiles were incorporated into the new restaurant. One can see that old bookshelves, television set, plateria, tables and chairs were from that bygone era.

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ground floor

The management had to consult the family before any changes where made within the ancestral house.

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ground floor

1950 restaurant ground floor had a sitting capacity of between 40 to 50 people at any given time. They also serve several wines along with their dishes.

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second floor

second floor had a sitting capacity of between 50. There is also a private room where one can host 12 people. While they are planning to open an outdoor dining and smoking area good for 30 people.

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There is a parking space inside the compound for 12 cars and 4 reserve parking along Castilla street.

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18 Exciting Dishes and Desserts

The dishes were modern interpretation to classic well-loved dishes by the chefs. One can mix match all these dishes, appetizers, desserts and drinks to create your own meal.

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18.) Lobster Bisque – The soup dish is perfect and ideal between 2 persons sharing.

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17.) Kale Soba Noodles – If you have tasted soba noodles, this is flavorful.

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16.) Gambas na Hipon – the shrimps is neatly presented with sauce and bread.

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15.) Roasted Duck Breast– The duck breast meat was soft with sauces with vegetables. The sauces does not overpower the taste of the duck meat.

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14.) Roasted Cauliflower– the roasted cauliflower is good with the special condiment.

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13.) Adobo Classics and Sinaing  – the adobo dishes were the classic all time favorite in every home. Adobo sa dilaw had mild flavor of luyang dilaw and basil leaves. Chef Robby Goco family hails from the town of Taal, Batangas province in which he drew his inspiration in this classic adobo dish.

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12.) White Bavarian Cake and White Chocolate Bondie – Perfect dessert with lots of texture and fruits.

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11.) Caesar Salad – This is one of the creative way to present the salad in flat tray. The fresh lettuce leaves with cheese and bacon bits goes well.

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10.) Baked Hipon with Laing – The shrimps are baked and the laing compliment the dish.

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9.) Toasted Ensaymada with Chocolate – The ensaymada is soft and sweet. Prefect combination to the crispy bacon and chocolate.

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8.) Sinigang na Lechon– This is not your typical sinigang. The soup is not too sour and the hint of pineapple bits makes this a little sweet. The lechon meat is soft and taro chips added colors to the soup.

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7.) Grilled Octopus– This is very stylish creation with the grilled octopus, sauces and ube. At first glance, one cannot determine that is not a dessert but a dish painstakingly prepared.

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6.) Roasted Bone Marrow – This is way to present a dish in flat tray. the bone marrow is not overcooked and one can easily scoop out the marrow out of the bones.

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5.) Baked Alaska– This dessert had some strawberry, blue berry and mint which brings out is not too sweet. Perfect with tea, chocolate, coffee, fresh herbs and juices.

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4.)Beef Bourguignon – the beef meat is tender with the right sauce combination. This is like beef kaldereta.

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3.) Foie Gras Brulee– This is a nice combination of sweet, savory and salty.

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2.) Sablefish Aburi – The sable fish is soft with a hint of salty from bits of bacon and savory.

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1.) Buttermilk Fried Chicken Bites with gravy and honey- The buttered fried chicken is classic in many restaurant. The best way to eat the fried chicken is to pour the gravy and honey glaze combination.

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I cannot wait to come back and taste their other dishes. Do not forget to visit their social media pages and zomatoph.

Note: the restaurant is still on its soft opening stage and please try to call first and make some reservations.

Facebook: https://www.facebook.com/1950resto
Instagram: https://www.instagram.com/1950resto

1950 Restaurant

Address:  14 Castilla Street, Barangay Valencia, Quezon City (near One Castilla Place)

Operations: Sunday – Thursday: 11:00am to 10:00pm
Friday and Saturday: 11:00am to 12:00am

Meeting of Stamp Collectors at the Lotus City Garden Hotel

Lotus Garden Hotel , A Mabini corner Padre Faura street , Ermita, Manila-Philippines

I was invited by Mr. Reynaldo Ong de Jesus and Mr. Hans Becker after the stamp awareness exhibition at the Saint Stephen High School last November 9, 2015 . He just told me that an important stamp collector is in town and a well-known local philatelist is also visiting .

collectors had fun time chatting

I quickly joined the impromtu meet-up at the Lotus City Garden Hotel.  This is also the place where Mr. Hans Becker is staying until his departure for Cebu the following day. When we arrived at the hotel lobby, Sir Rey told us that we are going to meet Mr. Nigel Gooding and his wife Velda together with local philatelist and stamp book author Mr. Jorge H. Cuyugan of Pampanga .

Mr. Jorge H. Cuyugan holding one of his books published in the mid-1990’s

Mr. Cuyugan is author of several philatelic and numismatic books which were published in the mid -1990’s and early 2000.  I have featured him conducting free public lectures at the PHLPOST vicinity way back in 2011.

Link to previous post: https://renz15.wordpress.com/2011/11/09/philippine-postal-corporation-goes-high-tech-on-their-228th-anniversary/

The hotel lobby had a mini-collection of dolls from the Philippines and from other countries affix on a doll case. The dolls are some sort of attractions to the visitors of the hotel and restaurant.

There is also a breakfast buffet which only cost Php 300 per head, however we were not able to catch -up since we arrived past 11:00am

chicken and pork adobo meal -good for 2 person

The group just ordered a-la carte meals and desserts by Cilantro restaurant.

 I have tasted better and more tender adobo compared to the ones being served at the hotel, Perhaps they are catering to the foreign guests at the hotel which does like the strong vinegar taste.

pork tocino meal

Collectively , the hotel had an interesting Filipino ala carte breakfast meal served to their guests, each plate cost Php 250  had a combination of beef tapa/ boneless bangus , longganisa / pork tocino / corned beef , served with garlic fried rice and pickled papaya ( atchara ) with coffee or tea or sliced fresh fruit in season.

pork adobo meal

spaghetti

I have the privilege of speaking and meeting with Mr. Nigel Gooding, This is my first time to meet him in person. I have seen his vast collection of Spanish- Philippines stamps ( via internet and some publication of IPPS)  and on covers . I must say it is quite impressive. He started his stamp collecting when he was studying in Xavier School way back in the mid- 1970’s.  He was born in the Philippines and stayed for several years before studying in Australia and now staying in England .

blueberry cheese cake

He is quite fluent in Filipino and got a chance to ask him about stamp clubs that he joined when he was still in the Philippines. He told me that there used to be more stamp clubs when he started collecting them.

He met a lot of old -time stamp collectors and dealers which were quite helpful . Prices of Spanish-Philippines stamp and on covers were not that expensive when he started collecting. He began with mostly Philippine republic stamps and FDC ( First Day Covers) which were quite cheap and can easily be bought with pocket change or school allowance then gradually moving to the more difficult covers and Spanish era .

The group had quite a good long chat before we parted ways, Mr. Robert Tan ( former President of Philippine Philatelic Federation ) joined then in the late afternoon . Mr. Reynaldo Ong de Jesus, Mr. Jorge Cuyugan and the author had to rush for our afternoon appointments and we had to go before Mr. Tan arrived at the hotel.

It was a good meeting and i learn a lot of things from these people whom i consider as pillars of philately ( stamp collecting) in the Philippines. They tirelessly promote stamp collecting . It is quite rare now a days that people would really concentrate on these things.  We bid farewell to one another and hope that we will have another fruitful acquaintances in the future.

Nigel Gooding : http://www.nigelgooding.co.uk/

Website: http://www.lotus.citygardenhotels.com/