LAST MEAL

[Joescoundrel]

If you knew for a fact that today would be your last day alive, what would your last meal be?

That is a question often asked of professional chefs the world over since there have been professional chefs.

Acerbic Anthony Bourdain has said he would like to have perfectly seared foie gras. Masaharu Morimoto of Iron Chef fame not unexpectedly said whatever was freshly caught off the sea of Japan as a sushi and sashimi. Italian-American icon Mario Battali would of course go for any fresh pasta or pizza.

How about you guys?

I'm still thinking of mine but a good start would have to be something truly Pinoy: a hearty bulalo. I'll work my way from there.

[Kid Cubao]

my last meal and testament:

corned beef sinigang like the one served in sentro 1771
peking duck
rack of lamb
wagyu beef
washed with vintage pinot noir

that way, matitigok ako sa kabusugan ;D

[salsa caballero]

Since I wouldn't need to watch my diet and indulge my "love" for vegetables anymore...

Starters:

1. A platter of the sweetest, freshest Britanny oysters freshly shucked, (the large variety, please!);
2. A nice platito of sea urchin from Capiz with wasabi and kikkoman on the side;

Soup:

1. Fresh clam chowder from Pike Market, Seattle

Main Course

1. The chuleton cooked medium-rare rib-eye from Gaudi's, and for once, I will gorge on all the taba I can taste. No steak resto in Manila comes close, imho.

Dessert

1. A tub of Vanilla Swiss Almond ice cream from Haagen-Dazs if they were to revive this divine flavor just for me, OR a large container of gelatto from Pazzo or Pagliacci with the following flavors: rioce, gianduia and pistaccio

Drinks

Not being a wine guy since I am more of a beer guy myself -

1. 6-pack of bottled Sam Adams, chilled to perfection
2. 6-pack of Flying Dog Doggie Style Ale , chilled as well, courtesy of Jim Araneta (God bless him for bringing craft beer in volume to Manila's beer enthusiasts)

[JonarSabilano]

Starters:

- Fresh Iloilo oysters, served from the bucket or as kinilaw
- Salmon sashimi from Gensan

Soup:

- A nice minestrone, or
- A hearty cream of mushroom soup

Main Course/s

- Mutton adobo from Abe, served with a bowl of their excellent sinigang sa bayabas;
- Sisig straight from San Fernando, Pampanga

Dessert

- A good halo-halo, with finely-shaved (not crushed) ice, and with more than a dozen toppings, topped off with halayang ube, leche flan, and vanilla ice cream.

Drinks

- A bottle of Freixenet, chilled to perfection
- One half-liter can of Oettinger Blue
- A below-zero bottle of San Miguel Pale Pilsen, just for old times' sake.

[aircanda]

ako sana 2 days.. unang day magpapalasing lang ako sa inuman with friends.. ;D

tapos yung last day ko I would eat..

Pinakamasarap na fried rice, lechon kawali, sisig, bulalo, bucket ng kentucky fried chicken with madameng gravy, as in sinabaw.. :D, heaven and eggs omelet, mcdo's french fries, mga giant sugpo and squids na fresh from the sea.the best siomai there is, wendy's frosty.

[MonL]

Ang kahuli-huli....

Fugu.*

What have I to lose? ;D

[Dark Knight]

I rather have my other woman (Kris Bernal look alike) for my last meal. ;D

[aircanda]

I rather have my other woman (Kris Bernal look alike) for my last meal. ;D

naku na cannibal ka na sir? :D

[bluewing]

for breakfast:

SPAM
scrambled eggs
fried rice
galunggong
PALM corned beef
orange juice



recess:

chicharon bulaklak
taho



for lunch:

Lengua
Chinese Asado
Prime Rib
Lechon Kawali
fried rice ulit
dinuguan
sinigang na baboy
buko juice



merienda:

spaghetti
fried chicken
iced tea



dinner:

foie gras
lamb chops
sea bass
baked salmon
oyster rockefeller
tempura
banana shake
leche flan




sa aking going away after-dinner party:


papaitan
chicharon bulaklak ulit
sisig
crispy pata
balut
BEER

[Joescoundrel]

PRE-BREAKFAST

Brewed coffee
Croissant with good jam
Melon

BREAKFAST

Orange juice
Two eggs over easy with semi-solid yolks
Six-egg three-cheese omelet
10 crispy bacon strips
Four thick slices of Italian meat sausage
Two whole round waffles with butter and maple syrup
Four large pandesal with kesong puti
8-ounce prime American breakfast steak
Four slabs of hash browns

PRE-LUNCH

Lugaw with mata ng baka
Tokwa't baboy
Tapsilog
Pepsi Cola

LUNCH

Caesar salad from Barbara's
Seafood chowder form any of the establishments at Fisherman's Warf
Prime rib the size of an encyclopedia with Yorkshire pudding and Jackson baked potato from Prince Albert Rotisserie
Lobster Thermidore prepared by Jasper White
Jambalaya prepared by Emeril Lagasse
Fugu sashimi and lobster tail sashimi and uni sushi prepared by Nobu Matsuhisa
Roast duck breast with seared foie gras prepared by Daniel Boulud or Jean Georges Vongrichten
Cheesecake from Stage Deli
Classic chocolate mousse prepared by Jacques Torres
Any good Chardonnay, Cabernet Sauvignon and White Zinfandel from Beringuer North Coast
A good couple glasses of Jack Daniels on the rocks after lunch

AFTERNOON DELIGHT

Chami gisado, maki and siomai from Panciteria Manosa
Mami special fom Ma Mon Luk
Pork siopao from Kowloon House
Pancit Malabon and okoy from Bahay Malabon
Chicago dog and California dog from Orange Julius
Pizza with the works from Gennaro Lombardi's
Big Mac and Quarterpounder with Cheese from any American McDonald's
Halo-halo from Little Quiapo
Pepsi Cola
Get started on a bottle of Stolichnaya 100-proof vodka and a truckload of ice cold San Miguel pale pilsen

DINNER

32-ounce American Black Angus porterhouse steak, my preparation
Kobe beef center cut fillet, my preparation
Shrimp tempura prepared by Masaharu Morimoto
Crusted and seared tuna toro steak prepared by Eric Ripert
Lechon de leche from Aling Lydia
Laing, my preparation
Sinigang na bihod sa miso, my preparation
Paella, my preparation
Apple pie, my preparation
St Petersburg vanilla ice cream in a hand-rolled cone
1871 Dom Perignon
1959 Chateau Latour
Start finishing the rest of the vodka and beer I started in the afternoon

BEGINNING 2200H UNTIL THE VERY END

Two tins of smuggled beluga caviar
Lasagna, my preparation
Jun's dinakdakan
Italian submarine sandwich from any Chicago deli
Chicharon bulaklak
Crispy pata and sinuglaw from Oyster Boy
Vodka martini, old fashioned, stinger, whiskey sour, mint julep, all to be done by Terry Sullivan
Finish the rest of the beer