Wazzup Pilipinas!
I was so curious with the name of the brand that I went out of my way to communicate with the owner directly via email. I got her card from a previous foodie event that I attended a few weeks ago and got so hooked on the taste of the sample. I really wanted more but there were just too many food concessionaires that day that i decided to hold my eagerness and craving and try the others for the meantime.
Sadly, I never got to finish even half of the 75 food providers that day, but interestingly, the taste of this particular dish lingered all throughout the day even after I went home all bloated and sleepy already due to the many food samples we got to enjoy at the event.
I was impressed with a few of the food and Chili Asylum was amazingly distinctive. Thus I searched deep into the spot where I kept all the business cards I got from the event and emailed Isi Laureano, self-proclaimed "Chefotographer." I figured it's an artsy way of describing her multi-skilled professions. She must be a Chef and a photographer rolled into one. Nowadays, you make your own designation similar to how I call myself a "Social Media Evangelist" mainly because I'm an opinionated social media specialist who loves to do sermons among my friends and acquaintances.
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| Watermelon Salsa |
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| Cilantro sour cream and grated cheddar cheese as condiments |
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| Delectably hitting the right spots with the perfect chili flavor |
Chili Asylum, As Isi describes, is just a home-based business. I also got an idea that she was also involved with other "rakets" like with Bullet Dumas, Seven Spice Shop, and Generic Mamaw Productions. This means this lady is very busy, and indeed a multi-tasker. Must be still single if she can afford to have plenty of time to do all of those things.
Her Facebook page for Chili Asylum describes her dishes "For those who want a little “kick” in their bite, Chili Asylum may just be what you need to turn up the heat." True enough, I probably got hooked because of that particular "kick" that heated up my taste buds. Hot and spicy foods are not my typical choice for dishes, but the sample I got to taste left a taste that would forever be somewhere.
She brought us some samples (Watermelon Salsa, Corned Beef Chili, and Super Veggie Chili) with cilantro sour cream and grated cheddar cheese as condiments.
at our co-located office in Makati located at a virtual and shared office provider called One Asia Center which is housed at the 4th floor of the Crown Center building. The exact location was near the Mapua Institute of Technology Makati campus, SM Jazz Residences and Yupangco Building.
Isi must really be a chili pepper lover since her food is all it. "The different kinds of chili include a Graveyard Chili, traditional beefy chili con carne with red kidney beans. For the vegetarians, there’s the Super Veggie Chili, which is made up of vegetables, beans, and protein-rich garbanzos. The White Chili is for the chicken lovers, made up of a chili con chicken with white beans and corn. And for the best-seller and all-time favorite, the Mechado, which is an old family recipe using only the chunkiest of beef and a flavorful sauce that’s good enough to eat on its own."
Isi is proud to say that that "the recipes are made in-house and from scratch, using only the freshest ingredients, sustainable meats and seafood, and products from local Philippine farms and vendors wherever possible."
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| Pleased and full |
Our meeting at the office was made more special because of her chili treats. We were munching on Nachos dipped in her Chili Asylum delights. The management of One Asia Center noticed the distinctive chili taste but were more than happy to feast on the flavorful concoctions. I to had my fair share too. I seem to have not noticed how quickly it disappeared from sight as I kept munching while discussing with my colleagues.The Chili Asylum treats are "Great to use as a dip, siding, for grilled hotdog sandwiches and for roasted chickens, as rice topping, mix in burritos or tortillas, etc."
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