Of Teas and Teasing Dishes
Since its inception in 2002, Teazann has catered to a wide, discerning dining clientele with its various tea fusion drinks served with delicious and healthy dishes.
“Teazann was originally meant to be a tea parlor,” shares Teazann vice president Grace Chuacuco. “Basically, my business partner and I started the restaurant because of our shared love for good food,” she adds. While Teazann primarily aimed to educate Filipinos on different types of teas and its drinkable incarnations, the restaurant eventually expanded its horizons to the culinary field.
Its Makati City branch, located at Valero Street in Salcedo Village, is reportedly jampacked on a regular day, as young professionals flock the restaurant for a good lunch come break time.
Recently, the restaurant opened a bigger, second branch at the Metrowalk Commercial Complex at the Ortigas business area in Pasig City to lure in more diners and in order to cater to special occasions and other needs that its smaller branch in Makati City cannot accommodate due to space constraints.
However, Chuacuco says that quality food and beverages are still the main highlights of Teazann, staying in an affordable price orbit. “We will not scrimp on our ingredients no matter what,” Chuacuco adds.
For starters, there are soups that are pureed from fresh vegetables. There is the squash soup, a creamy concoction which brings out the taste the squash with just the right amount of sweetness.
The winter melon soup, on the other hand, is light and sprinkled with cayenne. Those who wish to follow Popeye’s footsteps may settle for the spinach soup, a balanced item capturing the essence of spinach rightly.
Meanwhile, salad lovers will not be disappointed with Teazann’s selection. The Basil Garlic Vinaigrette salad has roasted cashews with succulent mandarin oranges, croutons, and julienne basil leaves. The garlic flavor is subtle yet rich, and each bite lends a silky feel on the taste buds. Other choices include the Cilantro Lime salad, a dish that has tender chicken slices with water chestnuts, sesame seeds, carrots, and the right amount of cilantro drizzled with light lime dressing. For a Mediterranean fix, there is the Greek Feta salad topped with black olives, capers, tomatoes, cucumber, and feta cheese mixed with cashews and balsamic vinegar.
Appetizers also include Vietnamese-style spring rolls and the restaurant’s own version of fish sisig, spicy stir-fried tuna bits with breading. There are also crepes with fillings such as spinach and mushrooms, among others. Sugar-free breads are also available.
It is recommendable though to prep oneself up for the entrees, a healthy array of main courses cooked only in canola oil. Seafood aficionados may try the Seafood Au Gratin, where firm shrimps and salmons baked in French white sauce with tomatoes are topped by a cheesy mix of mozzarella and cheddar cheeses, served with baked potatoes and pickled vegetables. And there’s the Mushroom Baked Fish, a dory fish fillet dish baked with button mushrooms and white sauce topped with cayenne. It comes with steamed rice and pickled vegetables, too.
The height of the gastronomic symphony comes from the deep fried Crispy Knock-out Knuckles. According to Chuacuco, the pork knuckles are prepared using a special technique where herbs absorb fat, making the dish friendlier to one’s wellbeing. Teazann’s version is meatier.
With most of the fatty layers eliminated, the meat is cooked better and is easier to get, as it slides off easily from the bone. Each tender bite is coupled with crispy pig’s skin served with a hefty dose of roasted garlic and finger chilies.
Other entrees include the Hickory Barbeque Ribs, a dish with its ribs prepared well with an apt amount of hickory barbeque sauce that gives it an appropriate smoky kind of sweetness.
There are also noodles and pasta choices such as the Baked Spinach Chicken Lasagne. A treat for pasta lovers, the lasagne is “filled with blanched spinach, chicken, cottage cheese, and white sauce, topped with mixed cheese” accompanied by garlic bread.
Cliché as it may sound, every restaurant advices one to leave room for dessert, and it is something that Teazann asks its diners to heed. For one, there is the Dark Chocolate Fondue with Suman sa Ibos. Suman, a local native rice cake, is cut and fried to crispy perfection. The cutlets are then served with a decadent, bittersweet warm chocolate sauce. Desserts also include Tiramisu, Mangoes N’ Cream Crepe, among others.
True to its affinity towards the art of tea drinking, teas are notable beverages while dining. This is especially applicable to cold tea infusions blended with pureed fruits. The Kamias Iced Tea, for example, is fruity, light, and a bit citrusy. The Tamarind Iced Tea is a dark-colored drink that is sweet and refreshing.
With these and more, Teazann has established itself as a restaurant where tea incarnations play nicely with teasing gastronomic delights—without damaging one’s wallet big time. For more information, please call the following telephone numbers: (02) 817-0427 (Makati City branch) or (02) 687-0576 (Pasig City branch.) - Article courtesy of The Manila Bulletin
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