MANY MOONS AGO, I JUDGED a major culinary competition, the Bonlac Great Chefs of Asia, with popular restaurants as participants.

Once a week, we would dine in a participating restaurant and enjoy a sumptuous meal?from appetizer to dessert. In that friendly rivalry, two establishments excelled, but only one bagged the top prize: Cirkulo. I?ve not visited the place since, but have heard many good things about its food.

Excited

So, I was excited when we were invited by foodies, Caloy and Charina, to a birthday celebration held at Cirkulo.

The restaurant is known for its impeccable Spanish dishes, but you will encounter an occasional ?left curve? in some staple Pinoy dishes with Spanish names. The appetizers are good enough to be the main dishes:

The crusty bread was heavenly! We had chorizo frito (pan-fried Spanish sausages, with caramelized onions and strips of bell pepper), chicken-filled croquetas with jamon Serrano, a tinge of bechamel, hojaldre, spinach and blue cheese-filled phyllo triangles, the traditional gambas al ajillo (baby prawns in olive oil, garlic and chili), boquerones (marinated white anchovies in olive oil, garlic and capers), and the ?left curve? in the cabeza de cerdo: The good, old Pampanga specialty, sisig!

Inventor

Everything was delicious. But, it was the sisig that really stood out. I?ve been to the inventor of this dish, Aling Lusing?s in Angeles City, Pampanga. I declare, however, that this is better-tasting. It?s out of this world! You can enjoy it with steamed rice, an ice-cold beer or on its own. It?s that good!

Then, before the main dish, we turned our attention to something healthier: We had Caesar?s salad, whose dressing was in a league of its own. I loved the hints of fresh garlic, anchovies, grated cheese and prosciutto. Excellent!

For our main course, we had paella montaña, which was made of Portobello mushrooms, whole roasted garlic, asparagus and truffle oil. The part I love the most in paella is the ?tutong.?

Then came the slow-roasted US beef belly, a garlic and black pepper-crusted belly, with Portobello mushrooms and balsamic shallots. Super tender and succulent!

Cirkulo is run by the brother and sister tandem of Jay and Malou Gamboa. Humble and friendly chef, Jay, runs the kitchen, while Malou makes sure that their guests enjoy a superb experience. Well, I sure did!

Cirkulo is located at Milky Way bldg., 900 Arnaiz ave. (formerly Pasay rd.), Makati City. Call 810-8735 or 810-2763. Happy eating!

E-mail sandydaza@shaw.ca