Redefining Familiar Flavors With A Fresh New Spin: San Juan's Eraya Unveils New Menu Additions Driven By Modern And Comforting Asian Inspired Cuisine

Chefs Henry Manglo and Migel Florida takes a crack at familiar and comforting flavors with a fresh perspective from continuous R&D, a creative process that's part of its daily operations at Eraya. The result? New dishes highlighting comforting cuisine with familiar ingredients adding to its unique medley of creative dishes infused with pleasantly unexpected twists. Judging from my first visit a few months back, dining at Eraya always presents new ways to enjoy familiar flavors executed with a creative flair making each succeeding visit feel like the first time. The new menu additions strengthens the vibe. How can one forget the savory KFC Poppers, Aligue Pasta and Pork Chashu at Eraya from that memorable first encounter? Soon, that nagging craving finds you back on the road for a much-awaited return visit to San Juan's progressive dining destination for modern Asian cuisine (for more on Eraya and their creative culinary renditions, see my earlier post Fresh, Bold And Progressive Modern Cuisine At Eraya In San Juan from May this year). And Chefs Henry Manglo and Migel Florida have more surprises from the kitchen reimagining familiar and comforting flavors on the menu at Eraya.  Read on for a tasty peek...Inside Eraya, the usual late afternoon downpour casts an introspective mood as numerous signages light up the fading golden hour glow. Casual and cozy, the early evening feast after the rains calls for hearty comfort food, and Chefs Henry Manglo and Migel Florida have the right dishes fresh from a round of R&D. But first, a refreshing Summer Latte (P 270) to warm the palate. The bright sweetness of watermelon and deep, robust and bold notes of coffee combine for rich flavors with each soothing sip, opening up the palate for the first course from Eraya's new menu......starting with the Sukiyaki Skewers (P 400) with longganisa wrapped in fork-tender grilled beef sukiyaki topped with tart diced tomatoes, cilantro and fresh herbs drizzled with braising liquid for a double dose of umami goodness. The smoky, garlicky sweetness of the local sausage comes through with each bite followed by the savory richness of the grilled beef perfectly tempered by the tartness of the tomatoes, cilantro and herbs. Elegantly plated, a fresh squeeze of lemon brings out even more flavors for a delightfully savory start to your feast at Eraya. A nod to comforting local flavors, the use of smoky, garlicky and sweet longganisa elevates a taste of home wrapped with grilled beef sukiyaki slathered in rich braising liquid for bold and pronounced yet comforting notes. The homemade longganisa is the secret ingredient of the appetizer course, enhanced by the savory notes of the grilled beef sukiyaki. The varied and contrasting flavors come together seamlessly in a refined and elegantly balanced finish. The first of two main courses, Eraya's own traditional take on the Indonesian staple is just what you need for rainy evenings. The Beef Rendang (P 630) with tender beef, rempah and kerisik on soft steamed white rice is a solid meal bringing familiar notes with just a whisper of heat to the palate. Considered by many as the "mother sauce" in Southeast Asian cuisine, Eraya makes its own rempah tediously pounding their blend of spices and aromatics along with the kerisik or dry-toasted coconut as the foundation for the Indonesian classic. Simmered for more than 6 hours, the beef infuses its savory richness to the rempah and kerisik based sauce for sumptuous and comforting flavors. The richness of the dish is balanced by a lingering and soothing heat from the fresh chilies best paired with steamed white rice. It's a shareable meal, but one heaping spoonful is all it takes to make you move the plate closer to your side. And as the gentle evening rains continue, you go for another spoonful of savory flavors. The blend of spices and aromatics brings a flavorful weave of rich yet distinct notes from the lemongrass, turmeric, galangal and ginger to the sharpness of the fermented shrimp paste and the flavorful bite of shallots, chilies and garlic for complex yet comforting flavors. The mild spice levels doesn't overwhelm the dish, but it's there slowly building up with each successive spoonful. In between bites, enjoy sips of the refreshing Mango Shake (P 200) to counter the lingering spicy sensation from one too many spoonfuls of the Beef Rendang. Another sip and you're ready for another round of the Beef Rendang. The timeless kare-kare with its thick peanut based sauce becomes a fresh canvas of inspiration with a unique and creative rendition. The crisp, juicy breaded pork cutlet of pork belly prepared tonkatsu style adds a unique and inventive element to the local staple, complemented by crisp garden fresh pechay, grilled eggplant and string beans on a mound of bagoong rice. Also a shareable meal, the Kare-Kare (P 595) brings all the familiar elements of the traditional dish with the pork belly tonkatsu adding both flavor and contrasting textures for a novel take. Eraya breaks down the local dish starting with the peanut sauce. The addition of coconut milk adds a luscious and creamy finish giving the traditional peanut sauce a leveled up and luxuriously smooth texture that's perfect with the bagoong rice. A side of bagoong makes you go another spoonful, along with the fresh pechay, string beans and grilled eggplant. The pork belly tonkatsu is both innovative and inventive, and it works. Think of it as a local version of tonkatsu curry. The thick sauce sprinkled with peanuts and enriched with coconut milk just ties everything together with its familiar richness balanced by the pronounced sharpness of the fermented shrimp paste. The pork belly tonkatsu works perfectly combining well with the rest of the components of the dish. Crunchy on the outside and juicy inside, the Kare-Kare by Eraya is by far one of the most playfully novel renditions yet. Sweet endings in the form of Granita (P 300) with intricate feuilletine or caramelized and crisp French pastry flakes, frozen and sweet watermelon granita and mildly spicy tajin powder topped with mango sorbet caps a sumptuous feast of comforting flavors at Eraya. A delectable play on contrasting flavors and textures in a bowl, Eraya's modern and progressive renditions make it another bright spot in San Juan's dining scene. And there's even more new dishes to try from their growing menu. As the rains continue to pour, one is comforted by the fact that comforting cuisine with its bold modern approach and unrestrained creativity shines in a cozy spot along San Juan's busy P. Guevarra Street. True to its name, Eraya is indeed "fortune's favorite" in a cluttered and extremely competitive local restaurant scene. Eraya is located at Ongpauco Sisters Building, 197 A P. Guevarra Street corner Wilson Street, San Juan, 1500 Metro Manila. You can also visit their FB Page and IG Feed at https://www.facebook.com/p/erayaph and https://www.instagram.com/eraya.ph/ for more information and updates or call 0954 234 9155 for inquiries. Dude for Food is now on Facebook and Instagram, check out the FB Page, IG Feed, Twitter and YouTube for regular updates on good eats. Better yet, click "Like" and "Follow" and enjoy the ride...just look for the FB and IG widgets on the right sidebar.