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Café Fleur : Cooking its way to your heart through Chef Sau’s travels

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Café Fleur’s facade | All rights reserved

Café Fleur‘s facade, landscape and exterior design by Jay del Rosario.

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Crispy Pork Belly Macadamia Truffle Kare-Kare | Cafe Fleur | All rights Reserved

Crispy Pork Belly Macadamia Truffle Kare-Kare is their signature dish. Café Fleur sold 50 orders of this in one night a few weeks ago. That’s almost 50 kilograms of pork belly!

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Tamales Capampangan | Café Fleur | All rights Reserved

According to Chef Sau, Tamales Capampangan or bobotu is a dish we learned from the Mexicans. Its is made of rice flour, peanut and coconut milk topped with choices of chicken, ham, nuts and egg.

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Truffled Tinapa Mousse and Bulanglang | Cafe Fleur | All rights Reserved

Café Fleur’s Truffled Tinapa (Smoked fish) Mousse and Bulanglang (Guava Sinigang)

Tinapa or smoked fish is a popular native delicacy usually made from Black fin scad or Bangus (Milkfish)

Bulanglang is a Filipino vegetable stew with fish. It is different from Pinakbet becasue its has more soup and has dark leafy vegetables.

Sinigang or singgang (Malaysian) is a savory and sour Filipino soup or stew which uses tamarind as souring ingredient. There are also different ingredients being used like kamias, guava, tomatoes, etc.

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Sisig Foie Gras, Tamales Pampamgueña and Ukoy | Cafe Fleur | All rights Reserved

Café Fleur serves simple food with extraordinary flavors like Sisig Foie Gras, Tamales Pampamgueña and Ukoy above and Rellenong Bangus (Stuffed Milkfish) below. Continue reading “Café Fleur : Cooking its way to your heart through Chef Sau’s travels”

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