Me and My Kind Of Margarita

Been a frequent visitor of The Penguin Bar lately. Yes, it's about time that I should learn to hangout once in a while and it's good that I get to taste some of my favorite cocktails again. Aside from my usual beer, a Mojito and Pina Colada, one of my favorites is a single order of Margarita. Not just any Margarita, I'm very particular with the taste. Well, I would often encounter Margaritas that tasted like medicine. And it's such a disappointment, especially when you're having a good time.

But sometimes, when I'm in a new restaurant or bar, I still open myself to try  their cocktails, and something good comes out. If there were moments when I'm served drinks that's a bit off, there are also times when I am graced and served with the most delightful mixtures of cocktails.

And Penguin Bar's Margarita was one of them. Had to order another throughout my husband's gig. The mix of tequila with triple sec or Cointreau, with lime or lemon juice was just right, I can taste each one but their not overlapping each other. I bet the bartender also added some sweetener, the sweet flavor balanced everything, it was so good.

Extraordinary Carbonara

So what makes this common Carbonara extraordinary?

While waiting at the Peguin Bar, I ordered this pasta for dinner. I was just thinking that it's going to be the typical "creamy" Carbonara. I do love this pasta dish, but the sauce really matters to me. 

Most of the time, if it's not homemade, I often encounter Carbonara sauces that are too thick or  too heavy to a point that I get fed up easily that I don't want to finish it. The usual Filipino terms are: "nakakasawa, minsan nakakahilo".
But this featured pasta dish is different. The sauce was not as heavy, still creamy and rich and at the same time, it gave me that "Carbonara satisfaction". The toppings were composed of mixed roasted bacon bits and garlic. You'll never know which is the bacon and the garlic until you taste it, and it's delicious.

It just so happen that the chef is already a friend of my husband. So when he passed by our table, I had the privilege to ask him about his secret regarding the Carbonara sauce. The chef knows my concerns on how creamy a Carbonara dish should be, and I'm glad that even for a professional like him, he's very much aware of  things like the sauce for  instance. I'm still not sure if I should share his secret, maybe you should visit The Peguin Bar and try every pasta dish they have on the menu. He is a very nice Chef.

The Penguin Bar new location at 9815 Kamagong St. Makati City