In light of the Independence Day celebration, the newly opened branch of Vikings at SM Megamall came up with its homegrown concept, showcasing local cuisine but with a twist. Vikings, contrary to popular belief, originated here in the Philippines. Yes, it is “proudly Pinoy.” Thus, all the dishes included in their Independence Day theme are popular local dishes infused with the chefs’ different culinary experiences, including those from Western and European backgrounds. So, let’s start the gastronomic adventure, shall we?

Escargot. Ever heard of the name? I am sure you have. If you haven’t, allow me to introduce you “kuhol,” the local term for escargot.  Kuhol Cassoulet in Vol Au Vent is how Chef Bendo would call this dish. It originated from “ginataang kuhol,” a recipe in Gandara, Samar, which Chef Bendo’s lola would usually prepare for him back when he was a kid. He then incorporated this dish into French cuisine.

This is a croissant with a twist, made delectably good with escargot in creamy sauce as its topping and sprinkled with chopped parsley. I have thought of one pairing similar to this dish – that of caviar and unsalted cracker/bread, except that Kuhol Cassoulet in Vol Au Vent is more adapted to the Pinoy palate because of the escargot twist.

The next dish they have on the Independence Day menu is the Lumpiang Ubod by Chef Mike. According to Chef Mike, he got the inspiration when he would accompany his uncle when cutting coconuts. It was only when his aunt used the heart of the coconut in cooking and preparing the “lumpiang ubod” that he got an idea of what it is used for. It became his favorite since then and been cooking the dish often.

What I particularly liked about this dish is the perfect blend of its sauce, which is not too sweet, not too thick in consistency, and the crunchy garlic. The “ubod” inside the wrapper was cooked perfectly well, and this dish never fails to satisfy the Pinoys when it comes to “merienda” classics. An all-time favorite of many, so to speak, and that includes me.

What we have next on the menu list is the Cream of Pumpkin Blossom. This is the first time that I have tried a pumpkin soup. And it’s not just your regular pumpkin soup because it is a pumpkin blossom soup. It’s quite an interesting dish with a mild flavor but tasty enough to tease your palate. The consistency of the soup is not creamy but also not thick, buttery but not salty. It’s just the perfect blend of creamy goodness.

Moving on to the list, we have in the spotlight one popularly craved food nowadays – “sisig.” But wait, it wouldn’t be your regular “sisig” on a sizzling plate, but on a dough. Let’s all welcome the Sisig Pizza. I never thought that “sisig” could be a pizza topping, as it is more commonly served as a viand partnered with rice.

According to Chef Allan, who created this one-of-a-kind dish, aside from being popular, “sisig” is also one of the dishes that he first learned to prepare and cook. A typical Pinoy recipe, he decided to give it a twist by infusing it with Italian cooking, his line of cuisine. I have always loved thin-crust pizzas, and being a “sisig” and pizza lover, this dish is just a 2-in-1 combo that satisfies my cravings for both.

Now this next dish is already familiar to me, being a native of Bicol – Ginataang Pagi or Cannelloni. We usually call this dish “kinunot” in my hometown in Bulan, Sorsogon. It is stingray cooked in coconut milk, “malunggay” leaves, and chili, where Bicol is known for. Chef Anthony chose this dish as part of the Independence Day menu because of its complex flavors.

If I am to find the twist in this dish, it would be the interesting idea that Chef Anthony cooked it ala cannelloni style using a cylindrical pasta and the “ginataang pagi” as the filling. To all non-chili lovers out there, there’s no need to worry about flaming tongues after eating this dish, as the chili taste is just mild enough to tickle your taste buds but not strong enough to make you not eat some more.

And more Bicolano dishes are to follow in the menu list. Pinangat by Chef Anthony is next. He was inspired to include this dish in this year’s Independence Day theme, being his wife’s favorite and also her family’s. He researched and perfected this dish the way that her wife would have it done.

This has been one of my family’s favorite Bicolano dishes as well. But what totally got me hooked with Chef Anthony’s version is the filling between the taro leaves. It consisted of coconut meat cut into thin strips with creamy coconut milk sauce that is a bit spicy.

And of course, Bicol is popularly known for this dish: Bicol Express. Chef Rey perfected this dish since his parents loved it so much. He intended to share this recipe with Vikings, being his second family now.

It is surprisingly not too hot, contrary to what I expected. Which is good, as not all Bicol express lovers like it served extremely spicy. Some versions of Bicol express included coconut milk, but I prefer this version as it totally highlights the spicy taste of the red chili.

Callos Manilena by Chef Ian highlights the Spanish influence on our cuisine, especially for those living here in Manila. His family would always prepare this dish during special occasions and celebrations, thus it can be considered one of the most popular native dishes. The tripe and the sausage were perfectly cooked, and the sauce was very similar to our “menudo.”

Of course, any menu wouldn’t be complete without the desserts. For the dessert corner, we have the Guinumis by Chef Mike. He has been making this recipe since he got his first job as a chef, as it is his childhood favorite. And he found out that the “palamig” that his mom would make for him and his siblings way back then is called “guinumis.”

It is not the regular “palamig” because of its assorted ingredients, similar to that of halo-halo. I particularly loved the Rice Crispies and how they stayed crunchy for quite a long time, given that it’s a cold drink.

The next dessert would be Sayongsong by Chef Adam. According to him, it is a native dish from Surigao that has been one of his favorite desserts since he was a kid. It is sticky rice colored in light purple and wrapped in a cone-shaped banana leaf, which is similar to that of “calamay,” Bohol’s sweet delicacy. The caramel is just the perfect partner for this dessert.

Second to the last in the dessert corner would be the Buchi con Yema by Chef Jogat. Infusing the Chinese and Filipino cuisines would best describe this new recipe, as he has been making buchi since he started working as a chef. Yema is one classic Filipino dessert that is a popular favorite. It is the crunch of the buchi that actually made this dish extra special.

Last but not least would be the Choco Pili Tart by Chef Paolo. The inspiration for this recipe came from his love for sweets, especially with nuts. His mom would buy him a sweet delicacy every time he was feeling down way back in his childhood days, and it has been his favorite since then. He added a twist to the pili tarts by combining them with chocolate. What I loved about this recipe is the way the chocolate has been prepared, which serves as a cup for the pili tart, topped with cherry and white chocolate.

 

Filipinos are just good at innovating, even in that sanctuary of baking pans and cooking pots – the kitchen. We never go out of style and out of sync. Indeed, ingenuity in the kitchen is a warrior always seeking places to conquer and explore – just like a Viking. 🙂

 

For reservations, you may contact Vikings SM Megamall at these numbers: 656-3888, 656-4888, 656-5888. They are open from Monday to Sunday between 10:00am and 2:30pm, and 5:30pm and 10:00pm. They are located on the 4^th Floor, Mega Fashion Hall, Bldg. D of SM Megamall in Mandaluyong City.

They also have promos for birthday celebrations and you can check them out in their website: http://vikings.ph/.

Have nothing to do on June 12? I say, have a buffet and #eatlikeaviking. Help spread the word with the hashtag #vikingspinoyako when you post your awesome Vikings photos on IG, Twitter and Fb.

Bon appetit! 😉

 

(Special thanks to Vikings SM Megamall Marketing Head Mr. Charles Lee and Assistant Marketing Head Ms. Raquel Bartolome for the warm welcome!)

 

 

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