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The Hit List: Anonymous Paul’s Current Favorites

By Anonymous Paul on 26 August, 2014

I didn’t realize I had so many random food pictures on my phone. And I’m only so happy to share them in this Current Favorites list. Some new, others a not-so-new revisit. But I think all good.

stocktonsteak

I like the steak at Mamou and Elbert’s but the prime grade ribeye they serve at Stockton Place left a good impression. Thick cut, seared crust and perfectly done medium rare (as requested). I like how it’s topped with fried aromatics (garlic, shallots, herbs…) and the homestyle fries are superb. Crisp and addicting with a slight hit of truffle oil. Stockton Place, 227 Salcedo Street, Legaspi Village, Makati. Tel (+63.917)856.1419

greenpastures

I admire the effort and ideology behind Green Pastures and it’s menu. And on my last visit, I was happy to have the head cheese; not something any restaurant would have as a regular item on their menu, more so a casual dining place. They serve it 2 ways: a terrine slab and breaded and fried then topped with a runny quail egg. Rich, gelatinous and porky. Prefect with crusty bread. Green Pastures, 4/F Shangri-la Plaza Mall, East Wing, Tel (+63.2)654.3219

tutuandlucy

Over a recent dinner at Toto and Lucy (formerly Panda’s Kitchenette), we get our fix of fiery Szechuan cuisine. When I saw intestines and chili in the same dish I just had to give it a go. And it was delicious. If you’ve ever eaten pork isaw then this is exactly what it’s made of…albeit cleaner and less poopy. Tossed in a deep red chilli oil, sichuan peppercorns and vegetables. Served on a hot sizzling plate. Chitlins gone wild. And goes perfectly with cold Tsingtao. The place is a dive, but the food speaks loud and clear. Toto and Lucy Kitchenette 7667 Dela Rosa corner Medina St., Brgy Gen Pio del Pilar, Makati City. Tel (+63.916)335.7938

ayotaya

I’m quite particular about Thai food and rely only on a couple restaurants locally for a decent Thai fix. But I recently went to Sweet Chili to specifically try out their “Ayotaya” noodle soup. Made with fish/squid balls, ground pork, tofu, bokchoy and thin rice noodles among others. But it’s the sweet, sour, spicy, savoury broth that’s pretty much spot on with what you get on Bangkok streets. Sweet Chili, 2F Fisher Mall, Quezon Ave cor Roosevelt Ave. Quezon City

patricios

Patricio’s Cevicheria is probably the only establishment to specialize in  kinilaw/ceviches with an artisanal approach in Manila. At least to my knowledge. Faithful also to the ingredients used in Visayan and Mindanaoan versions of the said dishes. But don’t miss out trying their Chicharrones, or fried salt cured pork. And the Lomo Saltado; a meat and potatoes stir fry with Sino-Peruvian roots. Both great counterpoints to the vinegary kinilaw. Patricio’s Cevicheria, 28 Bayani Road, Bonifacio Global City, Taguig City. Tel (+632)998.7274, (+63.917)850.8817

bossam

At still my favorite Korean joint, Chung Mi Rae, they serve this amazing bossam. Tender spice-boiled pork belly strips that you top with a couple styles of  homemade kimchi and raw oysters then wrap in perilla leaves. A Korean surf and turf. Simple, choice ingredients but definitely crave-worthy. Chung Mi Rae, 24-K Mansion, Unit 6, Timog Avenue, Tel (+632)372.7200

wallstreetbaker

These S’mores are over the top. Graham cracker base, a dollop of peanut butter, marshmallow and crowned with a melted mini bar of Hershey’s milk chocolate. Sweet, salty, insane. From the Wall Street Baker. To order call (+63.917)623.6323 or email at thewallstbaker@gmail.com

teatap1

Finally, I’m not a big dessert/sweets person, but I like ices. And I recently had this big refreshing bowl over at Tea Tap. Consisting of mango puree, pomelo bits, sago and perilla seeds piled atop shaved ice and vanilla custard. Noms. Tea Tap, G/F Ongpauco Sisters Bldg., P. Guevarra cor Wilson St., Greenhills, San Juan. Tel (+632)661.7331

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  • AUGUST 26, 2014 6:33 PM

    JB & Renee said...

    That bossam looks really interesting. I've never heard of that dish before. We pass Ching Mi Rae on occasion but we've never eaten there. We'll put it in the hat. :)

  • AUGUST 26, 2014 8:31 PM

    Anonymous Paul said...

    Bossam is the bomb.

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