december-2011

C HRISTMAS FOOD SPECIAL
Chef Rob Pengson’s
Fish Con Mayonesa
The ones who take a roundabout route before fi nally ending up in the kitchen often
make the most interesting chefs — Chef Rob Pengson studied architecture, then
dabbled in interior design, before deciding to cook. At The Goose Station, a restaurant
he runs with wife Sunshine Puey-Pengson, he turns out some of the most innovative
dishes in the city.
Try this twist Steam a whole lapu-lapu; but instead of slathering it with mayonnaise
(and covering it in stripes of festive garnish), jazz up the fi sh dish with a modern and
clever twist. Sweep a layer of horse radish mayonnaise over the fi sh, then cover it up
with thinly sliced pickled radish so that it looks like fi sh scales. Dot each “scale” with
a pinch of caviar and serve with a side salad of seasonal greens.
Chef Rob Pengson runs The Goose Station, Ground Floor, W Tower, 39th St, Fort
Bonifacio, Taguig. Tel: +63 (2) 556 9068, www.thegoosestation.ph
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