Kathi Raneses of Mucking Around Manila invited me to a bloggers Thai dinner at Chef Cecille Chang’s SILK ROAD in BGC two Thursdays ago. I don’t normally attend events, especially at night because 1.) The kids are home & I feel guilty leaving them 2.) I don’t know my way around, plus I have poor eyesight. I cannot be trusted to drive at night 3.) I get shy & intimidated around certified bloggers, lels! Alam niyo naman, nagpapanggap lang ako. Baka ma-buko!
But I really wanted to meet Kathi. Besides, Kathi asked me to bring Kap along. It like, changed everything. So, YAY! m/ And hey, we’re talking about THE Silk Road, baby! Who says No to that?!
SILK ROAD THAI BISTRO
Net Quad Corporate Center, Shop H
4th Avenue corner 31st St., Fort Bonifacio, Taguig City
Mobile: +63 923 421-8294
Operating Hours: 11.00am to 3.00pm | 5.30pm – 12.00mn
Here I am with the sexy, sultry, charming and very talented chef, Cecille Chang of the Thai at Silk fame (now closed) and Thai Bistro. Always reinventing herself, Chef Cecille after eight years and completing a 12-month intensive culinary training all over Thailand including special sessions with the royal family’s private chef, is back as the “chef in stilettos” as she is fondly called in Manila. Her newest brainchild, SILK ROAD -her latest and seventh restaurant, offers new, exciting, and even better Thai dishes than before.<3
Cecille is very hands on with her business. You will find her mingling with the guests whom she eventually becomes friends with (and adds them on her FACEBOOK account, haha!), attending to every aspect of her classy restaurant to the point of even serving us herself.
She is one humble & super adorable lady who is also a delightful chatterbox as she regaled us with stories after funny stories! I tried really hard not to guffaw with my mouth full but I just couldn’t. That’s how surprisingly funny & down to earth she is.
On the dot at 7pm, Kap & I were at Silk Road. Hungry & ready to rumble. The beauteous & very charming owner Cecille Chang greeted us with her warm smile & inviting presence. After exchanging pleasantries with new blogger friends, we settled down & were immediately given a round of drinks of our choice. And food after glorious food followed. I tell ya, Kap was smiling ear to ear! :))
There are a couple of different stories on the history of Son-In-Law Eggs, but the most common is that if a man wasn’t being a good husband, his mother in law would come over and make this dish of deep fried boiled eggs. The dish insinuated that if he didn’t shape up, his um “egg shaped man parts” (is that family friendly enough?), would be substituted the next time she made it. ;))
Here’s a similar Son–In–Law Eggs Recipe:makes 12
1 Tbs canola oil
3 cloves garlic finely chopped
1 TBS tamarind soup base
1/2 tsp sugar
1 tsp crunchy peanut butter
1/8 tsp red pepper flakes
1/2 TBS fish sauce
2 TBS water
6 hard boiled eggs, peeled
vegetable oil for deep frying
1/4 a red onion thinly sliced in 1 inch pieces
Heat a pot of vegetable oil (about 2 inches) on high.
– In a sauce pan, heat TBS of canola oil on medium and add garlic, tamarind base, and sugar.
– When mixture begins to bubble add peanut butter, red pepper, fish sauce, and water.
– Mix again then turn heat to low. Use tongs to carefully lower peeled boiled eggs into oil. Fry until outside of eggs are crispy golden brown.
– Drain in paper towel lined plate. Separate slices of red onion. Use a slotted spoon or wire skimmer to lower onions into pot of oil. Fry until brown and crispy
– Slice eggs in half, arrange on a plate yolk up. Drizzle with tamarind sauce and top with fried onions and chopped scallions.
We ate & drank the night merrily away. I was pretty surprised to see the staff packing up & we were the only people left when I finally got to my senses. We have obviously overstayed our welcome. ;P
I can tell you over & over again til I’m blue in the face that I loved everything served to us that night, but pictures say a thousand words. Also, it’s best if you try it out yourself to find out that your initial visit really needed no prodding at all. The good reviews this restaurant has been getting from bloggers & non-bloggers alike also says a lot.
I can’t wait to take the kids to SILK ROAD at the very next opportunity & let them try a some of my favorites! <3 Thank you ever so much Kathi, and to our ever gracious hostess & overly generous Chef, Cecille Chang, for a most lovely & entertaining dinner! :)