New Restaurant Alert: Tipple and Slaw, Forum South Global, Bonifacio Global City
Drinks and sandwiches that will make you tipple in excitement.
Tipple and Slaw
Block 5, Unit 2A, Forum South Global, 7th Avenue corner Federacion Drive, Bonifacio Global City
Tel. No. 0917-848-0324
Open from 5 p.m. to 1 a.m. (Sunday to Thursday) and until 3 a.m. (Friday to Saturday)
(SPOT.ph) Food shows can cause uncontrollable effects of salivation, hunger pangs, the occasional food envy. But for Juano Gutierrez, they have an even bigger effect: prompting him to open restaurant. Watching Eat Street and Adam Richman made him wonder why the Philippines didn’t have food like the ones featured on television. He goes on to claim that the Filipino’s benchmark for sandwiches is subpar: "The filling isn't enough and the ingredients aren't freshly made. I want to change that." Gutierrez, along with Janus and Marlo Naval, is one of the many owners of Forum South Global’s newest hangout, Tipple and Slaw. There, breads are baked every day (ciabatta and brioche are baked in-house while the rest are sourced from artisan bakers) and sandwich staples like pastrami and bacon are homemade. Currently, a dozen sandwiches are available, but they’re hoping for a solid 25 varieties.
Oxtail Osso Bucco
Right now, familiar items like Southern Fried Chicken, Caprese (tomato, basil, mozzarella), and porchetta find themselves in between Tipple and Slaw subs. Two thick-cut toasts are stuffed with cured and smoked pork belly slices in the Pastrami (P450). The sandwich is comfortingly large, but difficult to eat without resorting to a salad-style dining. Conversely, the Oxtail Osso Bucco (P350), with its heavy flavors of strips of braised oxtail on a sour white bread, is much more delicate in size. A topping of zesty lemon gremolata helps cut down the richness. The B.S. (P350) isn’t what you think it is. The flavors are sure and unabashed-there’s no beating around the bush with that thick deck of braised short ribs acting as a bed for picked shallots and sour cream cheese.
According to Chef Francis Lim (NAV Modern Thai Cuisine and Melting Pot), a more playful line-up with ox tongue and oysters is in the works.
Tipple and Slaw is also proving to be a formidable challenge against Manila’s current nightlife hotspots. A grand open bar covers nearly half the restaurant space. "There's a place in Chicago that I went to that had beer and cocktail pairings with the food. I want to do the same here," says Gutierrez, who adds that they will soon be bringing in beer from microbreweries in the US. Cocktails bravely integrate pantry ingredients for that extra touch of flavor: there's roasted bell pepper in Ding! Ding! (P280), a citrusy vodka drink, while pickles, ketchup, and balsamic vinegar invade the Gentleman's Drink (P280).
For the pairings that Gutierrez talks about, there’s a commendable set of bar grub like the Chicken Nuggets (P250), five breaded and deep-fried breast fillets that are double the size of its fast food counterparts and served with a homemade BBQ sauce and tomato jam. Pork cheeks, jowl, and ears are fried crispy with oyster mushrooms in the Pig Fries (P250). Tangy remoulade and a very punchy vinaigrette balance out the flavors. The Volcanic Wings (P380) feature hefty pieces of boneless buffalo wings stuffed with a smooth blue cheese mornay.
It’s all about good sandwiches.
Tipple and Slaw will officially open in April-just in time for the summer rush.