cordillera today ifv

PROUD AS FORESTMEN. The staffs of the Forest House Bistro and Café show the award given by the Philippine Tatler as one of the best restaurants of the country this year. The staffs stand before the painting of Charlemagne vanquishing his Moselm foes at the border of old France and establish the first Germanic empire in 800 and like him, Forest House has conquered the hearts of diners, both locals and tourists.

Barely 6 years of existence and Forest House Bistro and Café is regarded as one of the country’s best outdoing even more known and older establishments in the city.

Forest house was recently awarded by the Philippine Tatler as one of the Philippines best restaurants and is now featured in the magazine’s latest edition of the book entitled Philippine Best Restaurants 2007.

The recognition was held in an elaborate cocktail party, attended by Manila finest, last August 30, 2007 at the Pacific Star Plaza in Makati. Baguio Manager Bliss Cabiles, Executive Chef Edward Harencio and Manila Branch Manager Annette de Vera accepted the award on behalf of Forest House.

Only the Hamada at the posh Baguio Country Club share the distinction with Forest House form this Highland City.

Forest House Bistro and Café opened its doors in April 8, 2001. Since then it has been constantly winning the hearts and favors of diners who go all the way up North in search of a place with an, intimate ambiance and good food that come with reasonable prices. It’s warm and cozy ambiance and excellent service has broken the myth that has long dominated the dining scene that fine dining is approached with fear and apprehension. At Forest House, dining at its finest need not be expensive.

“We really want to satisfy o\u\gnet could be their best offering.

The menu of Forest House offers a wide variety of dishes, which are mainly of Asian influence. The house specialty, which also happens to be the most sought dish, is the Ilokos bagnet (crispy tender fried pork belly).

Appetizers include Roti Cani (Malaysian unleavened bread server with curry), scallops thermidore (half shelled scallops with white cream sauce), minced chicken in lettuce cups ( Asian marinated chicken in lettuce caps with hoisin sauce on the side) and Forest House platter (a combination of smoke fish spring roll, buffalo wings, bagnet and tomato bruschetta). There is also a good selection of pastas, soups and salads, so there is d\efinitely something for everyone. Included in the list of Main Entrée are Lengua Con Setas (Ox tongue in rich gravy mushroom sauce), Prawns Thermidore (baked prawns in rich Béchamel cheese sauce), Dijon Rack of Lamb (roasted rack of lamb rubbed in soy Dijon Mustard and spices with her and blue cheese, sesame crusted Mahi Mahi (fillet of Mahi Mahi grilled to perfection topped with Asian salsa).

Verzosa also said that one should not leave without tasting the dessert like Goreng Pisand, Strawberry Panaccotta, Carrot Cake or Black and White Cheese Cake which he added would be best with a cap of coffee.

Definitely a cafe in a class of its own, Forest House is a coffee drinker’s utopia. Its authentic blend of the well-known Benguet blend (Arabica) coffee is among the forerunners in the coffee menu. The warm light and soothing feel of the place make Forest House the perfect place to enjoy a relaxing conversation with friends or a solitary breather surfing the internet with their free WiFi.

The first Forest House branch was recently opened at Silver City, near Tiendesitas in Pasig City. The restaurant is the first bistro and café to have an open kitchen where guests can dine by the kitchen counter top and watch the food being prepared by the chef. The city is choked with the straightjacket stiffness of haute restaurants and we are certainly not in need of another.

Something A Cooking At The Forest House

Cordillera Today
Vol. 7, No. 10     October 21, 2007