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CHECK IT OUT: Sunshine Kitchen at The Fort Strip, Taguig
Comfort food that’ll make you feel like you’re walking on sunshine
By: Sasha Lim Uy  |   Published on: Apr 11, 2013 - 7:00am

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Sunshine Kitchen
2/F Fort Pointe Building, The Fort Strip, Global City, Taguig
Tel. No. 0929-813-9775
Open daily from 11 a.m. to 2 p.m.; 6 p.m. to 10 p.m. (Sunday to Thursday), 6 p.m. to 2 a.m. (Friday to Saturday)


Things are sunny-side- up in the Cabanatuan Longganisa Paella (P480)


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It is not bright inside Sunshine Kitchen. The side where the sun blazingly shines is, in this summer heat, conveniently concealed by an adjacent building. But the name comes with certain expectations: quaintness, spring, yellow, breakfast. The interiors are dark, woodwork included, illuminated only by a few yellow chairs; stone bricks paper the walls and panels. "We wanted it to look like a bistro," explains owner Tanya Chua. There you go. The name, as it turns out, is inspired by Chua's nickname for her daughter rather than a derivation from the theme. "She's two years old and I call her 'My Little Miss Sunshine' so I wanted something to that extent."


Bistro-style interiors with sunshiny chairs


Owning a restaurant had always been Chua's dream. Prior to Sunshine Kitchen, she'd cook for her friends at home, and the recipes of such affairs were the first items on the menu. "Instead of doing that (serving at home), I just put up a restaurant," she says. The entire research and development process roughly took a month.


It looks unassuming but the Green Salad (P290) packs a pow with it's zesty vinaigrette.


Of the variety of comfort foods listed on the menu, much promise is given to the Sunshine Pizza (P550), the signature item, and the dish which gave Chua and Chef Sansan Clemente the most grief in creating. "It was really difficult to get that dough right," she says with a little laugh.  Bell pepper and porchetta over Cabanatuan longganisa and arugula over mozzarella and ricotta over marinara. Oh, and there's a poached quail egg on top of all that. The first bite is somewhat of a letdown: the crust was finechewy in a way only homebaked dough can bebut the meaty savor, albeit yummy, was nothing out of the ordinary.


Chef and owner Tanya Chua's personal favorite, the Sunshine Pizza (P550)

A second bite and the yolk breaks, releasing a gush of gooey rich goodness tying everything together and summoning warm fuzzy feelings inside. Like sunshine. Like a sign that things are just getting startedand getting better. It's a little too poetic, something Chua probably never intended. But that was what it was.


Homebaked buns work well with the the uber cheesy dip brimming with giant artichoke and crab chunks.


While the rest of the menu doesn't have as much of a perky effect, they are nonetheless up to standard. The Creamy Crab and Shrimp Dip (P320), salty, thick, and loaded with fat chunks of artichokes, will have you fighting tooth and nail. It's not too clear though whether it's over the four plush, homemade buns that go so beautifully with it or over who gets to lick the bowl.

Six hours slow roast porchetta (P480) with rice pilaf, herb salsa, green beans


The Porchetta (P480), meanwhile, is a meticulous six-hour roast:  thin lines of fat meld into soft layers of pork, creating what could have been melt-in-your-mouth had it not been for the super crisp pig skin that resounds like fireworks inside the mouth.

Lamb Stew with Rice Pilaf (P490)


As far as comfort food goes, lamb is a tad fancier than the rest, but this Lamb Stew (P490) comforts rather than intimidates. The flavors are simple and rustic and cooked perfectly to the bone with  meat that pulls apart easily and a rice pilaf that does a good job complementing the sauciness of the dish.


An Orc died here. It might not look it, but the Pizza Al Nero (P520) is a flavorful medley of squid ink, cream, ricotta, mozzarella, and grana padana.


The zing makes a roundabout in the Key Lime Pie Ice Cream (P240); it's a homemade confection with only a hint of tart and that rough flavor of pastry courtesy of the hefty sprinkle of crushed grahams. It's 40-degrees outside and each cool mouthful of this zesty icy treat feels nothing short of heaven sent. As you finish, you look around the dim surroundings and the peek of sunlight through the glass walls. Suddenly it's great that the Sunshine Kitchen isn't too bright, not literally anyway.


Crushed grahams really give this ice cream (P240) a Key Lime Pie feel.

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1 Comment
  • CarlaG
    I'm utterly disappointed by how Sunshine Kitchen has been treating Dealgrocer voucher holders. I have tried to reserve a total of three times over the validity period and all those times I were told that there were no more slots and could not accommodate Dealgrocer guests for the dates I was available. Now it's the last weekend for claiming and this restaurant still refused to accommodate me, a clear violation of the terms which required a mere one-day-in-advance reservation which I followed in all the instances I was refused.

    Instead of offering any remedy, they merely referred me to Dealgrocer. While I'm disappointed with both merchants right now and I think they should both come up with a remedy/refund for us who wasted money and got nothing for it (esp because I patronized Dealgrocer for years and I'm a Platinum member), i think it's also Sunshine Kitchen's poor management and foresight that caused them to sell way beyond their capacity. They have no qualms about turning away people who paid and are rightfully claiming the voucher WITHIN the validity period. It is, to be honest, deceitful and shameless.

    You should learn from your mistakes and the first step is to rectify them. You lost so many patrons. I'm not the only person who wasted money on Sunshine Kitchen and word of mouth travels incredibly fast in the Internet age. To anyone else who wasted money on this and got nothing, feel free to contact me so I can include your concerns when I file a DTI complaint.
    5 months ago     Reply  
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