CHEFS Andrew Chua and Jeremiah Go are grilling the largest steak, the 1.3-kg Tomahawk Chop, at their week-old restaurant along Tomas Morato called 145?F.

The restaurant is named after the internal temperature of their steaks, which they claim is good for three to four persons, though I would say huge enough for six.

The steak and seafood house is a partnership of 15 friends who are steak lovers.

Not wanting to eliminate the non-meat eaters, they also specialize in seafood. Their crab cakes are made from pure crab meat, perfectly crisp on the outside, nice and moist on the inside. Yum!

The restaurant thrives on a unique partnership where there are specific people for certain tasks such as managing the restaurant, supplying seafood and growing specialty vegetables. Of course, the chefs cook. The rest, I guess, are assigned to keep quiet!

If there is anything they are proud of, it is their open kitchen where diners can see the action. According to Edwin Sy, partner/vegetable grower, the ?restaurant?s interiors were influenced by the reality-TV show ?Hell?s Kitchen.?? Surprisingly, the exhaust is fantastic! Even if they grill steaks non-stop, the place doesn?t smell.

Their portions are huge and definitely for sharing. I recommend you try the grilled Wagyu steak salad. And never leave 145?F without having tiramisu. If I were you, I?d immediately ask for two. Delicious! Call 332-1955.

Street Corner Bakery

Speaking of chef Andrew, apart from working at Delifrance and 145?F, he also owns Street Corner Bakery.

The bakery specializes in sinaunang tinapay (traditional Filipino breads). I love the mahu cream bread (generous sprinkling of pork floss over soft sweet dinner rolls), the flaky hopiang baboy, the pan de coco and the monggo bread.

Their pan de red (bread stuffed with sweetish red or purple filling) is nice too. You?ll have memories of it. My only complaint is that the one by Street Corner Bakery tastes clean.

Somehow, there?s something about street food that gives it a different taste and nostalgic experience. Like fish balls, the ones you eat at home will never be as good as the ones you eat at the karitos.

I?m sure many of you are expected to bring something to a Christmas party. When potluck calls, chef Andrew has the perfect economical solution?Hyper Pizza!

It?s 24 x 16 inches, enough to feed an army of 18 or, say, 36 dainty ladies-in-waiting. Comes in two flavors: Cheese Sensation and Three Deli Pizza. Call 706-2604 to 05. Street Corner Bakery can be found at eight SM Hypermart locations.

From 1.3-kg steaks to pan de red, let?s now deviate to cakes that must be eaten with dessert forks, with your right pinky finger raised.

Edible gifts

No one does dessert buffets like Cristina Rivera. Lately, her passion for all things sweet?pastry, chocolates, bonbons, truffles?just seems to be on the upswing.

For Christmas, she developed a beautiful cake called Midnight Hazelnut Crunch, a rich dark chocolate mousse cast over a hazelnut crust. Capping it is an intricate slab of floral-stamped chocolate. Everything is edible. Looks so pretty and tastes deadly.

Then there?s her Limoncello. Considering I don?t particularly like tart desserts, this is excellent. Nice and light.

Congratulations Cristina! Your work just seems to be getting better. Call 09285025027.

Buddy?s Dozen

The pastry chef to Hollywood stars, gold medalist chef Buddy Trinidad has his mini collection of cakes called Buddy?s Dozen. Perfect for holiday buffets! There?s something for everyone.

The dozen includes Tiramisu, tiramisu cream with Baileys and espresso-soaked sponge cake; Dark Chocolate Hazelnut Crunch; White Christmas, white chocolate vanilla bean ream with fresh strawberries; Pistachio Mousse with cinnamon cream; Christmas Cheesecake; Crunchy Peanut Butter Banana Compote; Fresh Mango/Passion Fruit Cake; Black Forest; Mini St. Honore; Lemon/Orange Butter Cream Cake, Sugar-free Three Belgian Chocolate Mousse and Sugar-free Green Apple Cinnamon Walnut Cake. Call 834-6636.

My new class schedules are out. The Gourmet Cocinera Holiday Series for beginners and household cooks is ongoing. For inquiries, call 928-9296/09082372346.

E-mail the author at raspiras@inquirer.com.ph