10 Incredibly Sinful Dishes to Make You Go #YOLO

These decadent meals might change your life.

 

(SPOT.ph) Some people get their kick from jumping off planes or climbing Mt. Everest, but you can also feel the adrenaline rush just sitting down, you know. With food, sinful and decadent food. Butter. Fried. Crab fat. Fat. We're only starting to realize how ironic the term "hearty" is. When you're afraid of heights, afraid of swimming with sharks, or afraid of falling, sit down and eat dangerously instead. Here are 10 suggestions to get your started. 

 

 

Livestock’s Crispy Pata (P590)

The popsicle stick sticking out of the whole leg of pork is a hint. This Crispy Pata melts in your mouth like an ice pop. (It’s also intended as a knife because the flesh is just that soft, the thin skin so ready to crack.) The textures are reminiscent of cochinillo, in fact. Chef Cecilia Magdangal Uy experimented for months to perfect the recipe that she refuses to divulge. The meat is so tender and moist, with a mild but flavorful pork profile. Put a piece inside your mouth and it disappears because it’s just out-of-this-world good. It doesn't even take that much effort to tear it apart and gobble it. The willpower not to finish the whole thing is an entirely different story.

 

Livestock Restaurant and Bar is at 34 Sergeant Esguerra Avenue, South Triangle, Quezon City. This crispy pata is ranked No. 1 on SPOT.ph's Top 10 Crispy Pata

 

 

Liloan’s Pride Liempo (P75 with rice, P210 for one slab)

This tiny stall is home to one of the best liempo from Cebu, and we should be happy to get a taste of it in Manila. Think herbs and spices sandwiched between a slab of juicy pork (Cebu-style) that’s been slowly cooked inside a rotisserie. Each luscious bite packs a punch of flavor, from its meat down to the layers of taba and crisp skin. How ever you decide to eat it—sans sauce or with a heaping mound of rice—this pork dish is a definite must-try.

 

Liloan’s Pride Liempo has branches at Banawe corner Maria Clara Street, Sto. Domingo, Quezon City; 187 Mindanao Avenue, Bahay Toro, Quezon City; Ampere Street corner South Superhighway, Makati City; Building B, Supermarket, SM Megamall; and The Block Hypermarket, SM City North EDSA. This liempo is ranked No. 4 on SPOT.ph's Top 10 Liempo (2015 Edition).

 

 

KXP's Roast Beef Plate (P350)

We've raved about it before, so it was natural to go back to one of our favorites. From its original home at Kulinarya in Power Plant Mall, this dish makes its way in a more casual setting at KXP, where the flavors are homey and the servings generous—all for a good price. The meat has just the right amount of fat to keep it tender, while the side of potatoes could easily remind you of how melted cheese over anything is always better. You can also enjoy this house specialty in two other ways: in a baguette (P250) or with macaroni and cheese (P350).

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KXP Kulinarya Experience is at G/F Commercenter, Filinvest City, Alabang, Muntinlupa City (843-4503); and G/F Tower 1, Rockwell Business Center, Ugong, Pasig City (567-2562). KXP's Roast Beef Plate is ranked No. 8 on SPOT.ph's Top 10 Roast Beef Dishes

 

 

Wildflour's Fried Chicken and Waffles (P690)

Known as one of Manila's go-to brunch spots, Wildflour completely delivers with their fried chicken and waffles dish. You'll know it's worth the 20-minute wait once you bite into that lipsmacking drumstick. Smother your beautifully seasoned chicken in Vermont maple syrup, eat it on top of the buttery waffles, and you'll want this for breakfast every day. But heads up—this Southern favorite is available only at Wildflour's BGC branch.

 

Wildflour has branches at G/F Net Lima Building, 4th Avenue corner 26th Street, Bonifacio Global City; Rada Street, Legazpi Village, Makati City; 125 L.P. Leviste Street, Salcedo Village, Makati City; and The Podium, Mandaluyong City. This fried chicken is ranked No. 6 on SPOT.ph's Top 10 Southern-Style Fried Chicken.

 

 

Smoked U.S. Pork Spare Ribs (P360/solo, P700/full) from Fat Daddy's Smokehouse

Believe us when we say these are ribs worth the trip deep into the heart of Marikina. This is the kind of place that elicits the hungry caveman in you, appetite included. In the case of the ribs, the knife goes through the meat with ease and it's just the right shade of pink—the result of 12 painstaking hours of smoking and grilling. The meat is on the leaner side, which will delight your inner carnivore.

 

Fat Daddy's Smokehouse is at 171 Dao Street, Marikina Heights, Marikina City. The Smoked U.S. Pork Spare Ribs is ranked No. 4 on SPOT.ph's Top 10 Smoked Ribs in Manila.

 

 

 

Abe's Sugpo sa Aligue ng Talangka (P595)

Abe's Sugpo sa Aligue ng Talangka is flavor heaven and cholesterol hell. It is made with prawns simmered in the most flavorful fat of small tiny shore crabs. This dish is terrifically rich and flavorful than most as it combines the richness of aligue with the prawn's distinct flavor as it simmers in it. What you get is a very thick and rich sauce reminiscent of the original palabok and pancit Malabon sauces. It's not about the purest aligue flavor in it but having the best blend of fats that will linger in your mouth. You may also try mixing the sauce with Abe's unlimited rice. The prawns are fresh, tender, and oozing with flavor. You must try this at least once. Live a little.

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Click here for a list of Abe branches. The Sugpo sa Aligue ng Talangka is ranked No. 2 on SPOT.ph's Top 10 Aligue Dishes in Manila

 

 

Tapsi ni Vivian at Bulalohan's Bulalo (P225)

The establishment offers the most bang for the buck, or the most marrow for the money, so to speak. The bone and its meat are served in one whole bowl the size of a basketball cut in half. The dish is complemented by vegetables, which are wrapped around the meat. A separate smaller bowl of soup is provided, making it one of the most authentic bulalo dining experience in the city.

 

Tapsi ni Vivian at Bulalohan's Bulalo is at 6 Lauan Street, Barangay Duyan-­Duyan, Project 3, Quezon City. This bulalo is ranked No. 1 on SPOT.ph's Top 10 Bulalo in Manila.

 

 

Mang Jimmy’s Sisig (P110)

With sisig that is meticulously prepared for four hours, it’s no mystery why patrons of Mang Jimmy's keep coming back for more. Topped with an egg, chili peppers, and a generous serving of pork, liver, and fat trimmings, this sisig is definitely worth the repeat visits. It has a rich array of flavors that you can tweak with grated cheddar cheese.

 

Mang Jimmy's is at MWSS Compound, Old Balara, Quezon City. This sisig is ranked No. 2 on SPOT.ph's Top 10 Sisig in Manila (2013 Edition).

 

 

Saboten's The Original Tenderloin Set (P375 to P425)

It’s been more than 40 years since the first Saboten opened in Shinjuku, and it now enjoys the prestige of being the largest tonkatsu chain in Japan. It’s big for a reason, and now we know why.

 

Options abound in its unforgiving menu, with different permutations of the katsu waiting in glory. At first glance, the katsu may look dry, but that is actually a good sign of amazing things to come. Because Saboten's coarse panko doesn't absorb as much oil, the breading is always perfectly light and crisp, making every bite gloriously melt on your tongue. From the service to their generous servings of unlimited sides, Saboten brings consistency to the fore. And it's one that leaves you obsessed! Ladies and gents, you have been fairly warned.

 

Saboten has branches at Serendra, Bonifacio Global City; and Glorietta 5, Makati City. The Original Tenderloin Set is ranked No. 1 on SPOT.ph's Top 10 Tonkatsu (2013 Edition).

 

 

Empire Steaks' Ribeye (P199/regular steak with rice or pita; P224/regular steak with mashed potatoes)

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Servers ask you for your preferred doneness, but it comes out well-done anyway. It’s not an issue unless you’re really picky. Empire’s well-done is still tender and even throughout the palm-sized regular. The meat itself is gingerly seasoned, but it’s the sweetish barbecue glaze that gives it a lip-smacking appeal. The rice is soft, plump, and perfectly cooked, but get the mash. The latter’s velvety texture will counter the coarseness of the two-centimeter-thick U.S. ribeye. You’re going to need that little tub of gravy to moisten things up some more, too.

 

Empire Steaks is at No. 4 Masinsinan Street, Teachers Village, Quezon City. The ribeye is ranked No. 6 on SPOT.ph's Top 10 Steaks Under P500.

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