More than gastronomic delights

While his culinary offerings have been celebrated, Chef Vince Garcia, owner of Rainforest Kichene and Velvet Ganache, says it’s hard work, passion for cooking, continuous learning and treating the customers well that make his restaurants distinctive.

“We do not only serve delicious food but also excellent customer service. Everything is flexible. We give priority to client needs like exclusive menu, food request, privacy and convenience, “ he says.

In 2015, with limited financial capital, Garcia transferred Rainforest Kichene to a bigger location, to accommodate more diners. He transformed an abandoned building in Greenfields Commercial Complex to replica the original Rainforest Kichene – a homey look with tropical oasis ambiance. He said no fancy set up merely home style-family style dining.

“Each dish is more of a personal touch, my own interpretation, no rules and no limit but a straightforward delicious comfort food. Regular diners are mostly professionals, businessmen and politician. Real food is the best way to compensate very tiring day, “ he says.

The menu reveals the skills and persona of Garcia even with the newly opened Velvet Ganache (VG) Boulangerie and Patisserie in SM City Telabastagan reflects the playful and passionate Chef. VG features the elements of a French restaurant serving freshly baked products and freshly cooked food daily. Its charming and elegant look hits many diners.

Pampanga Food Crawl bloggers with Chef Vince Garcia
Pampanga Food Crawl bloggers with Chef Vince Garcia

At the Pampanga Food Crawl here, together with the food bloggers, we spent an enjoyable day with Garcia and took us to an extraordinary gastronomic adventure.

RAINFOREST KICHENE

The symphony of well-appointed flavors started off with mixed green salad tossed with raspberry vinaigrette sprinkled with walnuts and colorful edible flowers (harvested from Rainforest organic garden). Then came my “the every time I eat here I order this” dish – signature seafood paella was cooked to perfection! Followed by the star of the party – salt crusted lechon belly, spiced with a classic pork rub with a special combination of house blend sea salt, herbs and spices, this has a tender texture and milky flavor of meat inside and crackling pork skin outside. And lastly but definitely not the least favorite was the USDA Certified Angus Rib Eye Steak, just enough salt and pepper – it’s the quality of meat that rated superb!

Organic salad with edible flowers
Organic salad with edible flowers
Signature Seafood Paella
Signature Seafood Paella
Salt Crusted Lechon Belly
Salt Crusted Lechon Belly
U.S.D.A. Certified Angus Rib Eye Steak
U.S.D.A. Certified Angus Rib Eye Steak

VELVET GANACHE

We were simply delighted with the variety of breads – baguette, cranberry multigrain bread served with butter and hot coffee. Followed by bits and pieces of sugary and colorful baked goodies such as cheesecake, red velvet cake, carrot cake, brownies, ensaymada, and more. The impressive Boulangerie and colorful sweet Patisserie pleasured the Pampanga Food Crawl with extravagance!

VG's freshly baked breads and baguette
VG’s freshly baked breads and baguette
Cake galore at Velvet Ganache
Cake galore at Velvet Ganache

Thus, I agree and I quote Truly, divine! The Chef. Very young – only 23 – smilingly charming Vincent Garcia, by his own admission, in a continuing process of learning, cooking, tasting, discovering innovating; never resting on the laurels he has been showered with by both picky gourmets or indiscriminating gourmands alike – Bong Lacson “Rainforest Kichene Garden of gustatory delights” PUNTO August 20, 2014 issue.

For reservation call 0906-241133.

Love to hear from you please follow and write me at FestiveFlair.ph.

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