CHECK IT OUT: Krazy Garlik’s 22 new dishes
The menu has changed but one thing remains: garlic is the main ingredient.
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(SPOT.ph) The weight of Krazy Garlik's new menu went unnoticed as we skipped the first few pages and headed straight for the list of main courses. The famous Garlicky Crispy Pata, perhaps the most potent reason for our constant visits, maintained its place on the menu. A sigh of relief is followed by a whoop; after all, the reason for revamping one's carte du jour is to attract new customers, while keeping a firm hold on loyal patrons.
Krazy Garlik's 22 new wok-fired dishes focus on oriental tastes and textures, adding another facet to the restaurant's diverse palette of flavors. The perfect introduction to your meal is the Krazy Garlic Lettuce Wrap (P395). Promising a marriage of tang, savor, and sweetness, it's stir-fried minced chicken, turnips, coco flakes, mango, and garlic chips rolled in crisp romaine and slathered with chili sauce, hoisin, or garlic ranch (we recommend mixing the latter two).
For some richer options, first try the Mongolian Beef (P525), tender slices of premium beef laden with veggies, turnips, onions, and what else, garlic. The portions are thin but flavorful, and definitely easy on the tummy. Meanwhile, the Kung Pao Chicken Shrimp (P450) is an Asian approach to a Western favorite. A literally nuttier version of a surf and turf, dried chili adds a subtle heat to the otherwise sweet flavor.
While we commend Krazy Garlik's ability to integrate the eponymous spice in every dish, garlic-infused desserts are still largely for the adventurous. Still, if you'’re up for it, the Crepe Dynamite (P395) may pave the way for a liking for pungent desserts. Mangoes, peaches, and bananas, coated in nutella, are delicately wrapped in soft crepe and topped with a caramelized clove of garlic and roasted pecan. On the side, waiting to soothe your taste buds, is a bowl of mango ice cream and whipped cream.
Each dish, old or new, is undeniably delicious. One might have a difficult time deciding what to get. While the succulent and tender pork knuckle (P695) maintains a special place in our palate, there's now more reason to keep us coming back.
Photos courtesy of Propa Consultancy