SINFULLY YOURS TO EXPERIENCE
by Louie P. Oviedo

When Colin Mackay, Executive Chef and Partner of Sala, was still in Hong Kong, he used to go to the Philippines for his vacation. He was not pleased with the restaurants here. Most of the restaurants he tried either have good quality of food or good service but not both. He felt there was a need for a restaurant that has good food and good service.

Thus in November 1997, Sala was opened along J. Nakpil St., Malate. It served fine dining food with a casual and a relaxed ambience. Its interiors were minimalist, classic and elegant in design. It served Modern-Euro Cuisine, the recipes were prepared with a different twist and were seasoned well so that you can distinctly taste the flavor. This was according to Chico Angeles, Manager and Part-Owner of Sala.

"Everything is fresh and cooked fresh. And we also compliment the food with good service," Chico said.

These are the key points why they have established clients that keep coming back to them. Almost 60% of the expats in the Philippines have gone here, prominent families like the Ayalas, Lopezes, and Yulos are also part of their clienteles. Chico even boasts that their place have had reviews and write-ups they haven't paid for. Probably this was the reason why I was not given at least a "complimentary" taste of their dishes. What you can do is ask one of the ex-pats in the country or one of the prominent families who dine there to give you the full detail of what their food tastes like.

What I can probably give you is a detail of their menu, with a little description of the food, and its corresponding price. If you plan on going here on one of your dates, you will know how much should be in your wallet so that you won't end up washing the dishes.

Looking at their menu, the most expensive one can order for their main course would be the Beef Tenderloin with Horseradish Mash and Red Pepper Chutney (Php580) and the Grilled Lamb Loins with Onion and Gorgonzola Tart and Roast Pear (Php580). The Duck Breast with Rosti, Snap Peas and a Port and Orange Jus (Php560) would come in second, while the Hot Smoked Salmon Fillet, Crispy Bacon, Rocket and Tomato Galette (Php540) would come in as third in the most expensive main course category. Fourth would be the Tuna Fillet, Garlic Roast Potatoes, Aioli and Sweet Red Pepper Sauce (Php490) and the fifth would be the Spinach, Ricotta and Roast Tomato Crepe (Php390).

The cheapest you can get is the Tomato, Basil and Bread Soup (Php140). While for Php240 you can have any of these three: Mushrooms, Asparagus and Parmesan in a Filo Basket; the Grilled Asparagus and Mesclun Salad with Shaved Parmesan; and the Thai Chicken, Herb and Coconut Salad.

One of their most recommended dishes is the Sesame Crusted Seared Tuna with a Crispy Asian Coleslaw (Php245). There is also their Gravadlax with Potato Rosti and Dill Mustard Sour Cream (Php255), and the Terrine of Chicken Livers with Onion Marmalade worth Php230.

After two to three months, they'll be adding and will also be removing one or two dishes thus you get a different set of menu every time you step into Sala.

Sala does not only stand for your Filipino word for living room but also for sin. And according to Chico, they are named thus because of their sinful deserts. Chico mentioned their Tiramisu (Php190) and their Raspberry Crème Brulee (Php190), which I hope I'll be able to try so I can tell you how sinful they are. Right now what's sinful is their meal's prices--- unfortunately only a few lucky ones can afford---which only proves that good food and good service does not come cheap in this place.