Chef Kalel Chan adds an aromatic twist to classic ham fare with his sweet glazed double-smoked bacon. Photo by PETER C. MARQUEZ for Interaksyon.com.
When in Momo Café, do as the regulars do—come with a big appetite or come as a big group. Either way, you’ll get the full comfort-eating experience that has left an indelible food-memory mark among foodies and patrons simply looking for downright good food.
The Ultimate Egg “Eggs Benedict,” double-smoked bacon wrapped in an omelette, topped with two poached eggs, spinach, grilled tomato, and hollandaise sauce. Served on top of sourdough. Photo by PETER C. MARQUEZ for Interaksyon.com.
When you sit down and start getting served with, say, dishes with names like The Three-inch 100% US Chargrilled Beef Burger, Slow-roasted Herb US Roast Beef Fingers, or The Ultimate Egg “Eggs Benedict,” you’ll know what we mean. And while you’re still safe from getting into food delirium (that’s when you can’t help but rave about what you’re eating and you start clicking away your trusty mobile phone or digital camera to record the moment), don’t forget to wash your meal down with a tall glass of strawberry-flavored frozen iced tea, Chocnut Butterfinger Frappe, or something more potent like a Frozen Four Seasons Zombie.
So tender to the bite is the Slow-Roasted Herb US Beef Fingers. Photo by PETER C. MARQUEZ for Interaksyon.com.
Well, the restaurant is just being faithful to its concept: MoMo means Mo’ Food and Mo’ Drinks, served in a fun and casual setting in its outlets in Eastwood Mall and at the Ayala Triangle Gardens (+632 621-6161). And for the holiday season, Chef Kalel Chan, corporate chef of Raintree Restaurants, which runs Momo Café, Chelsea, M Café, and Mr. Jones, made sure to level up the holiday spirit with food orders (call Chelsea Café at +632 909-7011 to 12) such as the Traditional Whole Roasted Turkey, US Beef Prime Rib, and his personal favorite, Maple Cinnamon Glazed Double Smoked Bacon—a slab of the savory meat served with all the generous sidings.
“I’ve always been a fan of bacon,” says Chef Chan. “Ham is the traditional Noche Buena food, so why not get a slab of bacon and glaze it? It has a smoky and a little saltier taste. And the fat? I like.”
Momo Café at the Ayala Triangle Gardens offers relaxed dining and a view of the spacious green park.
Chef Chan says you can get a slab of bacon from delis like Earle’s, Säntis, or Terry’s.
Part of Chef Chan’s own Christmas memories while growing up in La Union included his mom’s classic steamed fish with mayonnaise. “As a young boy, I was attracted by all the colors that were on top of it—the finely chopped pickles, eggs, carrots. I miss it. We also had the usual food like queso de bola and fruit salad.”
Back in the kitchen, Chef Chan would observe how their cooks prepared their foods. “But when we moved to Manila, my mom cooked our meals on her own. Later, my father started cooking as well—even more than my mom did—and he became the king of the kitchen.”
A Hotel and Restaurant Management graduate, his love for cooking carried on after college. Chef Chan put up his own catering business where he practically was its cook, head server, and salesman, all rolled into one. He joined Chelsea Market Café seven years ago, starting as junior commis chef in the cold kitchen and gradually worked his way up to as corporate chef for the Raintree Restaurants.
For starters, refresh with Momo’s Peach and Strawberry frozen iced teas. Photo by PETER C. MARQUEZ for Interaksyon.com.
So what’s Christmas like at home for someone like Chef Chan who’s so used to creating hefty and scrumptious comfort foods? “I’m just a regular person. I let my wife do the cooking,” says Chef Chan, who’s looking forward to enjoying the season with their 1-year-old son.
Ready to try Chef Chan’s ultra-licious main dish? Check your blood pressure before you start cooking (and for when you start devouring it later) and you’re good to go.
Three-inch Thick Sweet Glazed Double Smoked Bacon
Recipe by Chef Kalel Chan
Makes around 5 servings
Ingredients for the bacon:
1/2 kilo double-smoked bacon
1/2 piece medium-sized cloves
10 ml vegetable oil
Ingredients for the orange cinnamon glaze:
1 cup fresh orange juice
1 piece fresh orange, cut into round slices
1/2 cup maple syrup
pinch of cinnamon
Ingredients for the mashed potato:
1/2 kilo potatoes, peeled and quartered
water
1/2 teaspoon salt
4 tablespoons heavy cream
2 tablespoons butter
1 tablespoon milk 1 teaspoon salt
1/2 teaspoon pepper
Ingredients for the roasted organic vegetables and grilled corn on the cob:
1 piece medium-sized carrots, peeled, cut into half then sliced into 1/2-inch lengthwise
2 pieces red onions, peeled and quarter 1 piece eggplant, cut into half then sliced into ½ inch lengthwise
1 piece zucchini, cut into half then sliced into ½ inch lengthwise
1 piece red bell pepper, cut into half then sliced into ½ inch lengthwise
2 tablespoons olive oil
2 cloves garlic, minced
2 pieces Japanese sweet corn
2 tablespoons butter
salt and pepper to taste
Procedure:
1. Using a knife, score the double smoked bacon. Place the cloves on the scored bacon fat. Preheat the pan on medium high heat and add oil. Place the bacon in the hot pan, fat side down first. Turn the bacon once the seared side has changed color to a brown shade. Sear all sides. Rest the bacon and set aside.
2. In a saucepan, bring orange juice and fresh orange slices to a simmer for about 5 minutes. Stir in maple syrup and cinnamon then continue simmering for another 3 to 5 minutes, stirring frequently, until glossy and just slightly thickened. Put the seared smoked bacon in the orange maple glaze sauce. Continue simmering the sauce with the bacon until it is covered with the glaze and is ready to be served.
3. In a separate saucepan, put the potatoes. Add water until potatoes are covered then add 1/2 teaspoon of salt. Bring to boil, reduce heat and simmer, covered for about 15 to 20 minutes, or until done.
4. Warm cream and melt butter, together in a saucepan. Drain water from potatoes. Put hot potatoes into a bowl and add cream and melted butter. Use potato masher to mash potatoes until well mashed then add milk to achieve the consistency you desire. Season mixture with salt and pepper.
5. Place the cut vegetables into a mixing bowl and add 2 tablespoons of olive oil and garlic. Heat the grill on high heat and place the vegetables on the grill. Turn often until all the vegetables are soft and cooked.
6. Next, peel back Japanese corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close the husks. Then wrap each corn tightly in aluminum foil. Place on the hot grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.
7. To serve, place glazed bacon on center of plate and serve mashed potatoes, roasted vegetables, and grilled corn on the side.
