It's not surprising at all that food is such a big part of JJ Yulo's life. Long before he was a food writer or a trained chef, his love affair with food had already begun. He described his whole family as "food-centric" and although cooking came later for Yulo, he's always found it a natural progression of his passion for food.
Yulo shares his thoughts on food that's done with love, the magic of salt and the overwhelming food choices for Manila's city dwellers.
Favorite dish
I don't really have a favorite type of food. It depends on my mood. I like sushi although I know there are a lot of issues with raw fish. I can't say no to noodles of any sort – pasta, Asian noodles. I like egg preparations. I'm also a soup guy. It really depends on my mood.
Guilty pleasure
Generally I try to eat healthy, as much as I can. If there's a guilty pleasure I guess it's the things you shouldn't be eating all the time like sisig and liempo.
Culinary idol
There are several chefs I really admire just because I know they love what they do. In the United States, I would have to say Thomas Keller because he's always on top of his game. Lately there's this guy, John Besh, he's from New Orleans and I like his sense of humility, his sense of getting from what he knows, from the area he grew up in. I think his heart is in the right place in that sense. There are so many others.
Culinary secret everyone should know
There are very few secrets left, I think. Don't be afraid to season. It's not a secret, but it's something I think people have forgotten. Salt is your friend.
Any surprise finds in Manila's list of new restaurants this year?
So far.. I'm liking spots like Robert and Sunshine Pengson's Goose Station -- they're having fun in the kitchen and it shows in their food. Fine dining without the pretentiousness often associated with it. Also, I'm liking these little joints that seem to be popping up that may not have the most cutting edge, or even the best food, but display their desire to provide a great experience for their customers.
If you could cook just one dish for the rest of your life, what dish would that be?
I guess noodles? If only because it's so versatile.
What is the standard for the Nescafe Gold Spot Awards?
First and foremost, the food obviously has to be top-notch. It doesn't have to be the most complicated dish. Even if it's simple, you can tell if it's done with love. Of course the whole experience, the ambience, the service, [it] puts a lot into my judging. And last would be the vibe that they give off. They have to give off the vibe; it has to be a happy sort of a vibe. It's hard to capture that in your food and in your restaurant.
How do you feel about this year's Gold Spot contenders?
Pretty good. There are some of my picks that didn't even make the short list, so that just goes to show that there are a lot of restaurants that are under the radar. Which is good, that means there are lots more places for people to try.
Do you think the competition will be tight?
I think so.
Vote for favorite restaurant and get a chance to win a complete getaway package at the Bellarocca Island Resort and Spa, dining gift certificates of the winning restaurants and Nescafe gift packs!
Click here to start voting for your favorite restaurants.
