The Best of Lolo Dad’s at The Maya Kitchen

Chef Ariel Manuel (2)

It was like coming home.

The taste, the smell, the presentation brought back the culinary memories of the famed Lolo Dad’s Restaurant. The theme was “Simplicity of Flavors” but there was nothing simple in the flavors that Chef Ariel Manuel created. He showed the audience how to transform seemingly ordinary dishes into unique offerings – Salmon Sardine with Fresh Garlic Croutons, Romaine Caesar Salad, White Onion Soup, Shellfish Open Lasagne, Mediterranean Duck Rice, Mixed Fresh Fruits with Vanilla Ice Cream, Rock Salt and Extra Virgin Olive Oil.

Lolo Dad’s is no more but Chef Ariel Manuel is set to make another indelible mark in local cuisine very soon. While we all wait, let us go to our own kitchens and try out some of the recipes he shared.

Shellfish Open Lasagne

Shellfish Open Lasagne


Lasagne noodles 8 pcs.
Prawns 200 g.
Garlic (sliced) 40 g.
Olive oil 300 ml.
Bread crumbs 40 g.
Scallops 100 g.
Mussels 150 g.
White wine for deglazing
Mixed mushrooms (sliced) 100 g.
Prawn head oil 40 ml.
Fresh tomato (peeled, seeded and diced) 120 g.
Salt and freshly crushed black peppercorns
Fresh parsley (coarsely chopped) 2 sprigs
Cook lasagna noodles until al dente. Drain and set aside. Sauté prawns in garlic and olive oil.  In a heated stockpot, cook mussels in garlic and olive oil, then de-glaze with white wine, cover  and wait until all the shells are open. Drain mussels and discard shells without meat.  Strain mussel juice and thicken with breadcrumbs. In a large skillet, sear both sides of the scallops.

In another pan, sauté mushrooms and add shellfish and fresh tomatoes, season with salt and pepper.  Bring to medium heat then fold in the mussel stock. Arrange pasta and shellfish alternately. Apply some prawn head oil and parsley in between.

Serves 4.

Mediterranean Duck Rice

Mediterranean Duck Ricecopy


Duck breast (French Muscovy) 300 g.
Salt and pepper to taste
Red wine 250 ml.
Small bunch of Herb de Provence
Grapes (seedless) 250 g.
Honey 100 ml.
Maple syrup 50 ml.
A pinch of Saffron thread, soak in hot water
Rice (long grain) 400 g.
Pine nuts 150 g.
Mixed dried fruits (preferably raisins, apricots and figs) 100 g.
Mixed mushrooms (sautéed) 180 g.
Duck liver ( seared then chilled, diced ) 120 g.
Duck egg (beaten) 2 pcs.
Chives (cut into 1 inch) 5 g.
Fresh milk 120 ml.
Ginger 10 g.
Corn starch for thickening
Oil for searing

Season duck breast with salt and pepper.  On a heated cast iron pan, sear all sides of the breast until brown, then finish in the oven for about 8 minutes at 300” F.  Remove from the oven and let it rest. (Try to not overcook the meat). In the same pan, de-glaze with red wine, add herb de provence and reduce.  Add grapes, honey and maple syrup.  Let it stay at low heat until it reaches the right consistency.

Soak saffron threads in 100 ml. of hot water. Wash rice twice. Using a rice cooker, combine rice, and saffron soaked in hot water and add the same amount of water as the rice (1 x 1 ratio). Season with salt and pepper. Turn on the rice cooker and wait until rice cooks (rice cooker will automatically switch to warm once the rice is cooked).

While the rice is cooking, roast pine nuts on a medium heated pan and add dried fruits. In another heated pan, sauté mushrooms and fold into the rice, then add the pine nuts, dried fruits and duck liver. Adjust seasoning with salt and pepper. Make a duck egg omelet using a non-stick pan and cut it thinly. Use as garnish with the chives.

Serves 4.

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