The Frazzled Cook’s décor recalls a charming country cottage furnished with flea market finds. It is certainly a pleasure to dine in.
However, you’ll have to be selective about your food choices because they have a few ungainly dishes, including the paella negra, which had overdone rice and lacked the full flavor of squid ink, and the pork chop, which was a bit tough.
The sizzling squid was flavorful. The squid was cooked perfectly, and the vinaigrette and pickled mangoes provided an interesting flavor element.
The barbecued short ribs were good but still short of fantastic.
The best option for mains or pasta is the truffle pasta with Portobello mushrooms and white sauce, an almost no-fail combination, if I may say so.
The absolute standout was the pancake a la mode, which was once described by Chuvaness as the best pancake in the world.
I don’t know if I will bestow it such singular honor but I have to agree that the pancake was pretty darn special. It was crisp around the edges, more dense than fluffy, and buttery as all things evil should be. After sharing one, we ordered two more. And we’re coming back for more.
While the pancake a la mode is, hands-down, the best bet for dessert, their other desserts are also good, like the chocolate mousse that Julia ordered and the crepe cake I got to try with my dear friend Yamine during our long-overdue reunion a month ago.
Our meal ended on an interesting note when I ordered Alamid coffee. The waiter asked me if I preferred mild or strong. I opted for the former.
I was surprised when a contraption that looked like it was smuggled out of a science lab arrived at our table. It turned out to be a siphon coffee maker, which is ideal for making a delicate cup. Click on the video above to see how my coffee was brewed using this coffee siphoning method.
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| Dinner with my dear Yamine. This was our first visit to The Frazzled Cook. |
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| Weekend lunch with my foodie family |
78 Scout Gandia,
Brgy. Laging Handa, Quezon City
Phone (632) 374-6879
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