(This feature was published in GMA News Online last April 18, 2013)
I’m happy that my adventurous palate takes me around the world. I recently revisited Portugal via O’sonho (oh-son-nyo), a fusion restobar at the heart of the metro.
Many Filipinos are not familiar with Portuguese cuisine, but know the more common—and similar—Spanish cuisine. What differentiates Portuguese from Spanish cuisine is basically the spices used in cooking. You’d know it once you get a taste of it.
Upon entering the restaurant, I felt at ease with the spacious interiors and comfortable seats. The décor had splashes of gray, yellow, and orange. One wall even had a mural artwork of the map of Portugal and a ship, to boot.
The restaurant’s hanging lights provided dramatic atmosphere and added to the warm ambience. It got me in the mood to eat.
Portugal via peri peri
Along with my husband, who likes trying new things as well, I indulged in a feast of Portuguese flavors. To whet our tastes, we ordered an appetizer called Portuguese Chourico (P260 solo, P440 for sharing), a staple food and a popular sausage in Portugal.
The sausage had a particular blend of spices that gave it a piquant taste. O’sonho makes their sausages from scratch, and it is cooked in olive oil and served with toasted pita bread. We devoured it down to the last morsel—even the bits of sausage left in the crimson colored oil was tasty. We were definitely off to a good start.
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