A fusion of Filipino classic comfort food with modern techniques and presentations is served at the Andrew Café.
Culinary and hospitality students from the School of Hotel, Restaurant and Institution Management (SHRIM) of De La Salle-College of Saint Benilde (DLS-CSB) presents a menu of local dishes that have been re-imagined with a twist.
Andrew Café is one of the outlets operated by DLS-CSB interns, headed by industry professionals. The menu changes every term, now under the helm of Batch XI. Within the first week of classes, they conceptualize and kitchen-test the dishes they plan to cook and serve during the months they are on their apprenticeship.
Twelve new items are added to the restaurant’s menu of favorites. The selection includes savory appetizers and mains, and desserts and beverages inspired by local treats.
Appetizers include Sisig Bites, deep-fried rice balls stuffed with pork sisig, and Ensalada Salad, a melange of crisp salad greens, slow roasted pumpkin, winged beans (sigarilyas), turnips, tomatoes, candied anchovies and green mango vinaigrette.
Those looking for a snack should sample the selection of Pinoy pizzas: Kaldereta, topped with ground beef, pickled bell pepper, onions, shoestring potatoes and tomato-liver sauce; and Pininyahang Manok, with grilled poultry, Mornay sauce, pineapples and onions.
There are two unique entrees that will surely whet appetites: Chicken Roulade Inasal, grilled chicken roulade stuffed with spinach, and served with pickled vegetables and garlic rice; and Sinigang Risotto, cooked in tamarind broth, and topped with cured grilled pork belly, radish, string beans and water spinach.
The dessert choices are just as scrumptious. The Pandan Lava Cake puts a Pinoy twist to the chocolate lava cake, while Ube Langka Tiramisu adapts the classic Italian confection for locals using jackfruit soaked ladyfingers, purple yam cream, and ube polvoron. The Leche Flan Pudding is a sweet egg custard in pudding form.
The drink selection is likewise a feast, with two milkshakes, Chocnut Banana and Ube Halaya.
The café is named in honor of the late Brother Andrew Gonzalez FSC, who was known for being a gourmand.
The Andrew Café has al fresco and air-conditioned dining areas. A private room is available for those seeking a more personal dining experience. It also accepts bookings for events and functions.
The restaurant is one of the four hatcheries available for SHRIM students. The others are the all-day dining Café Romançon and French fine dining Vatel Restaurant at Hotel Benilde Maison de La Salle, and the Chefs’ Station food stall at the college cafeteria at the School of Design and Arts (SDA) Campus.
For inquiries and reservations, call 230-5100 local 1888.
Andrew Café is located at the De La Salle-College of Saint Benilde Taft Campus, corner of Estrada and Leon Guinto Streets, Malate, Manila. It is open on weekdays from 7 a.m. to 6 p.m., and on Saturdays from 7 a.m. to 5 p.m..
