Flip Night at The Point with Chef Mayet Cristobal

6

I got invited to this event through my good friend, Abby of Pleasure Palate. I’m always excited to eat Filipino food prepared by chefs that doesn’t normally cook Filipino food. It’s quite interesting what chefs come up with when they’re cooking “non-traditionally”.

Let’s explore Chef Mayet’s creations…

Sweet Corn Soup 3 (Porcini and truffle croutons, chives)

Sweet Corn Soup with Porcini & Trufle Croutons, Chives | Flip Night @thepointfeedsme #thepointfeedsme #filipinofood

Sweet Corn Soup

The soup is rather good. The corn naturally sweet. On the menu though it mentioned porcini and truffle croutons but I didn’t detect it in the soup. If there was, I would prefer that the croutons be at least visible so it can provide a textural contrast to the smoothness of the pureed sweet corn.

Heirloom Tomato & Salted Duck Egg Salad 6 (spinach, scallions, crispy onion, pan de sal croutons with anchovy vinaigrette)

Heirloom Tomato & Salted Duck Egg Salad | Flip Night @thepointfeedsme #thepointfeedsme #filipinofood

Heirloom Tomato & Salted Duck Egg Salad

This is among my favorites. It’s such a perfect well rounded salad. The creaminess of the egg balances out the sourness of the dressing. The crispy onions and croutons provide flavor balance and enhancer as well texture to the dish. I love it.

Duck Confit & Chinese Sausage Lumpia 5 (mushroom, cabbage, carrots, celery, onions & two dipping sauces)

Duck Confit & Chinese Sausage Lumpia | Flip Night @thepointfeedsme #thepointfeedsme #filipinofood

Duck Confit & Chinese Sausage Lumpia

Another one of my favorites. The combination of duck confit and chinese sausage is gold. Seriously. This should be a staple. Heck, they should sell these frozen and I would buy them by the hundreds. *hint, hint*

Pancit 7 (rice noodles, seasonal vegetables, tofu & lime)

Pancit | Flip Night @thepointfeedsme #thepointfeedsme #filipinofood

Pancit

There’s different kinds of pandit and the bihon-style (using rice noodles) is not my favorite. My preference aside, this pancit felt a little dry to me. The tofu and vegetables are the good things because they are quite tasty and flavorful.

Shrimp and Potato Fritter 7 (bean sprouts, green onions, with soy-vinegar dipping sauce)

Shrimp & Potato Fritter | Flip Night @thepointfeedsme #thepointfeedsme #filipinofood

Shrimp and Potato Fritter

My least favorite. I would guess that this is a variation of “okoy” or crispy shrimp fritter. It was dough-y and not as crispy as I would like.

Chicken Adobo Banh Mi 10 (pickled vegetables, jalapeños, chicken thigh, chopped chicken liver spread, balsamic onions, chicken cracklings)

Chicken Adobo Banh Mi | Flip Night @thepointfeedsme #thepointfeedsme #filipinofood

Chicken Adobo Banh Mi

I’m not a sandwich kind of person but I do enjoy a good one from time to time. The chicken is super flavorful with just the right balance between soy sauce and vinegar. The chicken liver looks like it was cooked adobo-style before it got transformed into a spread, adding more flavor. The vegetables added a nice crunch. The addition of crispy chicken skin makes this bank mi excellent. What would make it ultimately superb (in my opinion) is a creamy element to balance out the tart and sourness from the adobo and pickled vegetables, I’m thinking like a creamy aioli sauce would make all the difference.

Smoked Fish & “Fried Rice” Cake 9 (crispy garlic rice cake, egg, onions, tomatoes, fish sauce)

Smoked Fish & "Fried Rice" Cake | Flip Night @thepointfeedsme #thepointfeedsme #filipinofood

Smoked Fish & “Fried Rice” Cake

One of my favorites despite the fact that I do not like crispy rice. The smoked trout is delicious. Freshness still comes through despite the fact that it’s smoked. Love this tinapa. If you do love rice cakes, you will love this fried garlic rice version.

Waffle Dog 3 (banana “ketchup”)

Waffle Dog | Flip Night @thepointfeedsme #thepointfeedsme #filipinofood

Waffle Dog

This brought back memories…yes, memories of my school-going years. I remember there’s another variety to this, the waffle cheese. It’s a stick of cheese encased in waffled batter. The waffle batter is just like I remembered it. Nice and fluffy. The only thing I would change with this is probably have the banana ketchup on the side.

Pork Lechon Tacos with Cilantro and Slaw 7 (onions, garlic, jalapeños, mr. tom’s sauce, flour tortilla)

Pork Lechon Tacos with Cilantro & Slaw | Flip Night @thepointfeedsme #thepointfeedsme #filipinofood

Pork Lechon Tacos with Cilantro and Slaw

The pork lechon was very crispy and flavorful. It did mention a sauce (Mr. Tom’s Sauce) but I don’t know what it taste like. I actually prefer it to have a little bit more sauce of some kind to break apart the crunchiness and chewiness of the pork lechon. Maybe a Mang Tomas? Maybe that’s what Mr. Tom’s is? Hmm…If it is, I wish there was more because it would make it perfect.

Braised Oxtail in Curried Peanut Sauce 12 (kare kare with steamed jasmine rice, eggplant, bok choy, long beans, okra)

Braised Oxtail in Curried Peanut Sauce | Flip Night @thepointfeedsme #thepointfeedsme #filipinofood

Braised Oxtail in Curried Peanut Sauce

This is THE favorite. Not your typical “kare-kare” swimming in sauce but the flavor’s there. This is what I’m talking about. Tastes exactly like the original without looking like an oily mess. The flavors are there, if not refined (in my opinion). The meat was super tender but not exactly fall-off the bone. I love that the vegetables still has some crunch. And of course, there’s no other way around it but it’s best with steaming hot white rice.

Pork Shoulder & Blood Stew with Puto 10 (dinuguan with tamarind broth, ginger, serrano chilies, cilantro, fried onions)

Pork Shoulder & Blood Stew with Puto | Flip Night @thepointfeedsme #thepointfeedsme #filipinofood

Pork Shoulder & Blood Stew with Puto

Another like. This time I would prefer it if there’s more sauce. I love a dinuguan with tamarind broth in it. The addition of the fried onions is really wonderful. And the puto was soft, pillowy, creamy and dense. Would’ve been perfect for dipping into the sauce if there were some but they were good on their own.

Coconut Lychee Sorbet 4

Coconut Lychee Sorbet | Flip Night @thepointfeedsme #thepointfeedsme #filipinofood

Coconut Lychee Sorbet

This wonderful sorbet was created by Pastry Chef Charmaine (I hope I spelled her name correctly). It is a wonderful palate cleanser as it was wonderfully fresh. I loved the toasted popped rice that provided crunch and texture to a creamy creation.

Purple Yam Ice Cream Sandwich with Pan de Sal 5

Purple Yam Ice Cream Sandwich with Pan de Sal | Flip Night @thepointfeedsme #thepointfeedsme #filipinofood

Purple Yam Ice Cream Sandwich with Pan de Sal

I died when I took a taste of the “Ube” (purple yam) ice cream. It is exactly what ube ice cream should taste like if it were made from scratch, not the manufactured flavor that we have gotten used to because it’s the only one available in the market. It has such distinct “halayang ube” flavor. OMG. I want a gallon. Yes, like maybe every week.

Turon ( Fried Banana Lumpia) 5

Turon ( Fried Banana Lumpia) | Flip Night @thepointfeedsme #thepointfeedsme #filipinofood

Turon ( Fried Banana Lumpia)

Turon is one of those dishes where everybody will say “my mom/dad/aunt/lola/tita makes the best ever turon”. It’s good…banana is sweet along with the jack fruit and fried till crispy. Not overly sweet.

Melon Agua Fresca 3

Flip-Night-The-Point-09.17.2012-IMG_3589

Melon Agua Fresca

Refreshing!

It was a wonderful dinner courtesy of Bobby of The Point. Totally memorable with a lot of the dishes that are traditional yet made new because of different presentation or techniques. Hopefully there’s more Flip Nights at The Point in the near future.

On a regular basis The Point serves breakfast and lunch. And you can visit them in Culver City.

The Point
Monday – Friday
Breakfast: 9 am – 11 am
Lunch: 11 am – 3 pm
Coffee & Snacks: 3 pm – 4 pm

310-204-1089
8522 National Blvd, Suite 100,
Culver City, CA 90232

xo, Emilie

Fraiche, Culver City CA

3

It was a Sunday Brunch Day with the #Bay2LA family and the venue was Fraiche in Culver City. I have to say the first thing that caught my eye was the chalk art that graced the walls of the restaurant.

colorful chalk artwork by the chef

I find it endearing as it brings the guest and the creator of the food to the same personal level.

Baby Beets

The first item on our meal was the Baby Beets salad with house made ricotta cheese, oranges and pistachios. It was clean with a touch of creaminess from the ricotta. Perfect to start off our brunch.

Frisee Aux Lardons

Next up is a salad named Frisse Aux Lardons. It has your frisee, blue cheese, bacon and poached eggs :) The addition of poached eggs is just right to cut through the acidity of the dressing and the sharpness of the blue cheese.

Baked Eggs

The Baked Eggs that came next was super rich and velvety with a little sweetness from the heirloom tomatoes and tartness from the goat cheese giving this dish mu

Soft Polenta

What came next is probably everybody’s favorite, the Soft Polenta with wild mushrooms. The polenta was creamy, sweet and sweet yet savory thanks to the wild mushrooms. This is my modern day version of what a comfort food is.

Truffle Burger

cross of Truffle Burger

Next off was the Truffle Burger. The meat patty was cooked perfectly for me, around medium well. The use of Boschetto (which is a cheese made from sheep and cow’s milk with rare white truffles) elevated what is a good simple burger to another level.

Croque Monsieur

cross of Croque Monsieur

And the last of the entrees we got the Croque Monsieur with smoked ham, Comte & Gruyere cheeses. Toasted to perfection, it was creamy beyond comprehension. It was my favorite so far, I know I have to come back for this one.

Molten Chocolate Lava Cake

When the Molten Chocolate Lava Cake came out, it was just the beginning of my favorite part of every meal…DESSERT. The cake was warm and soft with the perfect amount of chocolate goodness oozing from it when you cut into it with your spoon.

now that's MOLTEN chocolate

Ramekin Trio

I call this part the Ramekin Trio for obvious reasons. From left to right we have the Pistachio Creme Brulee, Chocolate Pot de Creme (with candied hazelnuts and creme fraiche) and Caramel Budino (with vanilla mascarpone and sea salt). Everything was just good. I couldn’t really complain. Why should I? I was in cloud 9.

Jar Trio

So far jarred desserts is my new favorite dessert presentation. This collection is exceptionally good. From left to right we have Mango/Pop Rock Panna Cotta, Tiramisu (with praline mascarpone and feuilletine) and Passionfruit Panna Cotta (with pistachios and balsamic reduction at the bottom). Again, sublime desserts. I was definitely in sugary cloud 9 after that one.

@carolineadobo's dessert plate

Now, that’s a meal I wouldn’t mind returning to. Special thanks goes out to an exceptional Chef Ben Bailey for making our meal and that get together as special as it was. It was the perfect meal to end #Bay2LA. But it’s not the ending for me because I will definitely come back to eat my way through their menu (not in 1 visit, ok?). Can I do it?  I hope so.

Fraiche
9411 Culver Blvd. Culver City, CA 90232
Phone : 310-839-6800
Email : info@fraicherestaurantla.com

xo, Emilie
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