New Restaurant Alert: Kettle at Shangri-La Plaza, Mandaluyong City
Comfort food that borders on indulgence
5/F Shangri-La Plaza East Wing, Mandaluyong City
Tel. No. 654-7077
Open daily from 11:30 a.m. to 9:30 p.m.
There’s a new player in the comfort food business.
(SPOT.ph) At Kettle, the food is so comforting that it can actually make you feel guilty. Blame it on Chef Chiloy Santos and his repertoire of surefire hits, all unabashedly indulgent and tweaked to become modern interpretations of a classic.
Chorizo Gambas (P449): sauteed chorizos and shrimps in garlic with banana peppers, lemon rind, and parsley
Pork and Potato Strips
Take, for example, the fries. While others either season their fries with flavored salts or deep-fry them in duck fat, Chef Santos slices fresh potatoes into thin strips, crisp-fries it with herbs like basil and tarragon, and tosses it with pork belly, before serving with red pepper aioli. The resulting product, the Pork and Potato Strips (P339), looks a bit like crunchy pad thai, but the flavors are perfectly balanced: it's not too rich that you can only snack on a handful, nor too greasy that it stops you from enjoying it the way it should be eaten-with clean hands.
Half Pounder Angus Burger
Kettle Grilled Four Cheese
Moving on to the entrees, the Half Pounder Angus Burger (P419) packs together a hefty juicy patty topped with melted smoked white cheddar cheese, caramelized onions, pickles, and a smear of horseradish dressing in between toasted sesame buns that remain fluffy under the crunch. For a lighter alternative, there’s the Kettle Grilled Four Cheese (P329) with sweet tomato jam, basil, and a cheese combo of gruyere, fontina, cheddar and parmesan tucked inside an English loaf, sliced to quarters, then held together by a skewer. The condiments on the side lend complementary flavors and variety in texture. Both sandwiches come with a bowl of sweet potato fries, a favorable change from the usual potato.
Steak and Marrow
BBQ US Angus Short Ribs (P469) features fall-off-the-bone ribs that have been braised in Cervesa Negra and chipotle BBQ sauce.
The slab of prime-aged rib-eye in the Steak and Marrow (P2,589) is well seasoned and cooked perfectly. Sides of truffle rice and a generous serving of roasted herb-crusted bone marrow make an already indulgent dish even more sinful. The marrow is an especially beautiful complement to the salty succulence of the steak.
Kettle House Salad (P339): arugula and romaine lettuce, toffee walnuts, bacon, and manchego cheese tossed in a berry balsamic dressing
Buttermilk Fried Chicken
For all its simplicity, the Buttermilk Fried Chicken (P519) is a standout, the type that will have people hooked. Twenty-four hours in the buttermilk marinade helps keep the two boneless chicken breasts tender and gives them flavor. Dipped in a batter, fried to a gorgeous golden brown, then dredged in spices, this showstopper stays true to the Southern tradition of fried chicken-a style that is known all over the world. Dip it with cajun honey if you want to tame the spice and revel in the marriage of sweet and spicy flavors. Cap off each bite with the glazed cornbread for a perfect pairing.
There's food to appease hunger, there’s food to satisfy cravings, and then there’s food that, plain and simple, makes you genuinely happy. For all those purposes, there's Kettle.