Prepared staff meal dinner that was a comforting combination of lotus root soup and tortang talong, bringing together the best of both Chinese and Filipino homestyle cooking. The soup was a gentle, nourishing broth made by simmering chicken pieces, red dates, groundnuts, and sliced lotus root. The flavors melded slowly—earthy, subtly sweet, and deeply restorative. The lotus root gave a satisfying crunch, while the red dates and groundnuts added a soft, rounded depth that made every sip feel grounding and warm. Super satisfying and homey.
To go with it, I made tortang talong, a Filipino-style eggplant omelette that’s simple but incredibly comforting. I oven roasted the eggplant then blowtorched with an open flame until the skin was blistered and smoky, then peeled and flattened it before dipping it in seasoned egg and pan-frying until golden and crisp at the edges. The soft, creamy eggplant inside paired beautifully with the crispy exterior and fluffy eggs.
Together, this meal felt like a hug on a plate—humble, hearty, and perfect for refueling the team before the busy dinner shift.
