The Best Things We Ate in May
Noteworthy dishes in this food-filled month
(SPOT.ph) If you don’t already know, here at SPOT.ph, we love food. You need it to live, but we find that there are some dishes that go well past the virtue of necessity. While others content themselves with a deep fryer and the usual salt and pepper, there are some who make-or at least try to make-an art out of it, with delicious displays and even yummier flavors. We believe those that go above and beyond their duty deserve necessary recognition. Our top picks among the dishes we ate throughout May:
This list is not ranked.
Crispy Sisig from Manam
Did you hear? Namnam is now Manam! Same modern Filipino food, same great look, but with a name change. Fortunately, the restaurant formerly known as Namnam kept their signature specials, including our favorite, the Crispy Sisig, priced at P120 to P375. Think of those delicious pork jowls but cooked up to a mouthwatering loud crunch. Each smoky, savory bite is everything we love about a good sizzling pulutan, and the sound effects? They’re a delectable bonus.
Manam is at SM Mall of Asia, Pasay City.
Hangover Pasta from Refinery
You don’t have to be tipsy to understand this delicious combination of bacon, asparagus, fried egg, and fettuccini. In fact, if we could, we could have it every day. Chef Hatch of Refinery squeezes out every bit of potential from his choice ingredients and uses them to create one gastronomic impact that will have you craving for days. We also love how Refinery keeps their prices in check. This one is only P260.
Refinery is at Joya Lofts and Towers, Rockwell, Makati City.
Kyochon Original Series
Korea's most popular fried chicken joint gets creative with their flavors, but nothing will beat the original. The wings are sublimely addictively, with the saltiness of soy dancing gracefully with the whispers of sweetness from the honey. You might as well throw away your utensils. These babies are best enjoyed with your hands.
Kyochon is at G/F SM Megamall B, Mandaluyong City.
Simplicity says so much about this pizza. Chef Mathieu Palombino uses only the best ingredients to make his classic stand out. Mild Fior di Latte balances out the sharp Pecorino, basil gives it zest, tomato adds tanginess. The Margherita (P595) is a pizza stand-by, but it's become lost amid crazier flavors with only the aim to be different. Motorino gives it newfound relevance with uncomplicatedness that stands out.
Motorino is at 3/F Greenbelt 3, Makati City.
Cloudberry Mousse at I’m Angus
This special dessert made only for I’m Angus’ Norwegian Delights promotion is a limited edition. Cloudberries, which only grow in high altitude regions are rare even for Norway so we’re relishing the short amount of time that they’re in the country. The golden raspberry-looking fruit adds a touch of tartness to the soft, sweet panna cotta. Each spoonful is a creamy thrill of dessert decadence. Cloudberries, they take our taste buds straight to heaven.
I’m Angus is at Yakal Street, Makati City.
Crispy Palabok from Simple Lang
You’re going to wonder why palabok was never served this way until now. The usual smorgasbord becomes an enticing showcase when you gently pour the vibrant orange shrimp sauce over the crisped up rice noodles. Then, like an extra blessing, Chef Kalel Chan adds chunks of bagnet as the meat component. This palabok (P265) is a novel treatment to a classic that more restaurants should definitely adopt.
Simple Lang is at Ayala Triangle Gardens, Makati City.
Gino's Brick Oven Pizza's Burrata
This is the kind of dish that happens to you. That lovely white pouch of soft, gooey cheese surrounded by a moat of tomato sauce and ground pork. It's like lasagna but without the actual lasagna sheets. You'll be left with happy feelings long after you've consumed the perfectly proportioned, one-of-a-kind dish that you'll feel compelled to let others experience it-just so someone else can understand its gastronomic effects. It's amazing, it's deliciously contagious, it's Gino's burrata.
Gino’s Brick Oven Pizza is at Katipunan Avenue, Quezon City.
Tim Ho Wan's Pork Buns
Yes, we've been hit by the Tim Ho Wan fever. People line up for these golden buns just as they would for gold, and why wouldn't they? The sweet yellow crust crumbles at the lightest touch, cupping the savory sweet chunks of barbecued pork treasure inside like a little airy sandwich. Three pieces? Not enough. Only this kind of culinary-and cheap (P145)-magic can compel us to walk along EDSA under this heat and wait for SM Mega Fashion Hall to open its suddenly precious doors. The wait was a little over an hour, but we're lucky. We hear it takes two hours now.
Tim Ho Wan is at G/F SM Mega Fashion Hall, Mandaluyong City.
Butterball Cake from The Baker’s Table
This is a child's imagination turned to reality then turned to a cake (P110/slice, P1,050/whole). Chef Jonnathan Em's cake is made with immensely fluffy vanilla sponge doused with Butterball syrup, layered with Butterball cream frosting (they make butterball into a caramel sauce and fold in some whipped cream), covered with Butterball whipped cream, then topped with Butterball caramel sauce. It's exceptionally sweet in the nostalgic sense, but in flavor, it's just right. This cake will have you skipping with delight down memory lane.
The Baker’s Table is at 88B Maginhawa Street, Teachers Village, Diliman, Quezon City.
Blue Bell Moo-llenium Crunch
Choosing a favorite is a quandary, but after a painful and conflicting decision-of course, we made the ultimate sacrifice-the winner is, hands down, the Moo-llenium Crunch. Blue Bell hand-churns their ice cream, creating a much thicker, heavier, and heavenly consistency. Classic vanilla is speckled with dark chocolate dots, caramel chunks, roasted pecan, chopped almonds, and bits of walnut.
Blue Bell is available at major grocery stores.
this strange new world.