After a year of serving sumptuous dishes to Cebuanos, Brique will soon be adding 6 new items to their menu. The new dishes were created by Chef Noel Dela Rama, an award-winning personal chef based in New York City. Chef Noel’s passion for cooking have brought him all over the world including Spain, France and United States and he’s excited to share to Cebuanos his new dishes created for Brique.
Corn, Bacon and Potato Chowder, chunky and creamy soup. The bacon also adds more flavors to the soup.
Fried Chicken Salad with blue cheese dressing, chicken, green, tomato, cucumber, beans, corn kernels, boiled egg and bacon. Chef Noel’s version of chop salad served with a creamy dressing or vinaigrette on the side so that diners will have control on the amount of dressing to put on their salad.
Miso Glazed Salmon served with shaved scallions, pickled radish, carrot and cucumber on top of sesame seed and garlic rice pilaf. The salmon is not overdone and cooked medium-well which gives it the right flaky texture. The vegetables also adds more flavors and crispy texture to the dish and eliminates the fishy taste.
Crab Cake Sandwich, crab patty, Sriracha mayonnaise and cucumber relish in a sesame bun. The crab patty is moist and flavorful. It’s nice to know that the crabs used for the dish are from Bantayan Island. Chef Noel wants to use local ingredients as much as possible to represent the flavors of the place he’s cooking for.
Penne with chorizo de Cebu, al dente penne pasta with tomato cream with white wine sauce, Shiitake mushrooms and arugula drizzle with truffle oil.
Cerveza Negra Braised Short Ribs served with garlic mashed potato and buttermilk soaked onion rings.
The six new dishes will soon be available at Brique, along Salinas Drive, Lahug. A new branch will also be opening in Ayala Center Cebu at the rooftop garden area.
You may also read my review on other Brique’s offering here.
