Along the way, I've met the young Chef Aiz Anog whose tummy spoke the same French I did. She prepared for us a menu that's both happy and hearty. My interior designer friend, Dinny Lazo interpreted my vision of supercalifragelistic, she artfully fused the restaurant and bar concept with a dramatic cove and purple sofas.
Three months old now, Poppins is taking delightful baby steps and like any parent, I dream of seeing her stride like a supermodel.
|One of my favourite design elements in Poppins, chandeliers sourced from Soler Street, Binondo.|
|Interiors by Dinny Lazo|
|In the kitchen with young Chef Aiz Anog|
|Creole Vegetable Soup|
Carrot, celery, corn, potato and tomato soup sprinkled with Parmesan cheese. Served hot.
Romaine, shredded parmesan, crispy bacon bits, home-made herbed garlic croutons, creamy Caesar dressing.
|Poppins’ Chiquee Poppers|
Chicken croquettes with jalapeño, mozzarella and bacon centers served with sun-dried tomato jam and roasted pepper mayonnaise.
Beer battered cauliflower fries served with choice of Hickory or Cajun tartar sauce.
Shrimp, chicken & sausage rice stew made “N’awlins” style.
|Pesto and Walnut Crusted Salmon|
Baked crusted salmon served with grilled asparagus & rice pilaf and a honey grapefruit glaze.
|Chocolate Cajun Pork Chop|
Grilled herbed pork chop served with skillet broccoli, haricot verts, and peppers & garlic rice and Poppins’ mole sauce.
|Poppins’ Good Ol’ Vanilla Ice Cream Crunch|
4 scoops of creamy vanilla ice cream with salted ruby caramel apples and cayenne streusel.
|La Dinny Bossa|
Tequila, fresh mango and lime.
Light rum, lime and mint.
Seared organic Australian flank steak with peppers & cheese sandwiched in flour tortillas served with seasoned sour cream and salsa.