Their Rizal Menu, for example, draws from the very cosmopolitan and well-traveled national hero’s experiences and writings. From Jose Rizal’s trip to Singapore comes the idea for one of the starters, kropek (shrimp flavored chips) topped with vegetable lumpia sans wrapper. Small plates feature a duet of mango and kesong puti (white Laguna cheese), a spiral of tuna kilawin (ceviche) and duck liver foie gras paired with guava tart.
A spiced pumpkin sauce called Singaporean bisque laces a seafood dish that recalls Rizal’s sojourn in Spain—scallop and shrimp grilled a la plancha. It’s accompanied by squid ink crackling made through a dehydrator, a molecular gastronomy tool. Still in Rizal’s Spain, comes a mestizo blend of foie gras taho (soybean curd) and tapioca in sherry reduction—a nod to Rizal’s observation that people abroad “called me Chinese, Japanese, American, etc., anything but Filipino!”
A fourth course consists of squab inasal (marinated then grilled), santol shrimp paste and a sweet-sour sauce combo of Ilonggo vinegar mix and beets. Perfectly done beef comes bistek-style, drizzled with calamansi and soy sauce and streaked with dinuguan or blood pudding.
Dessert, tres leches with coconut and sampaguita surprises with an unexpected burst of red raspberry, for the color of dawn. The quote accompanying the dish is from Rizal’s “Mi Ultimo Adios” (My Last Farewell) written before he was martyred: “I die without seeing the dawn brighten over my native land.”
The Goose Station’s Rizal Menu links food with the enduring words of the national hero, a Renaissance man who embraced the best of what he encountered in the world of his time.
The Goose Station
W Tower | 1117 39th Street, Fort Bonifacio Global City, Luzon 1634, Philippines. Tel. 556-9068
Adapted from an article by Micky Fenix in the Philippine Daily Inquirer.