New Restaurant Alert: Sangkap at Oranbo, Pasig

Chef Raymar Reyes puts his own creative twist on traditional Filipino dishes.

Sangkap
G/F Portico Building, Captain Javier Street, Oranbo, Pasig City
Contact: 0917-500-3187
Open daily from 11 a.m. to 2 p.m. and 5 p.m. to 10 p.m.

 

 


 

(SPOT.ph) It’s easy feel at home at Sangkap. Located on a quiet spot along Captain Javier Street, the restaurant’s rustic interiors and woven seats will make you feel like you’re in your grandparents’ dining room back in the province. But the dishes served here are definitely not your grandmother’s cooking.

 

Homey interiors

 

Sangkap takes a bold approach to everything, from the playful chalkboard art (the door to the unisex restroom is decorated with an eggplant and a halved onion) to Chef Raymar Reyes’s creative reinterpretation of regional classics, resulting in dishes that taste both familiar and novel. Though the menu features familiar Filipino dishes, you never quite know what to expect—except a delicious meal.

 

Ivatan Kilawin

 

Start with Pampagana or the appetizers. The Ivatan Kilawin (P290) will wake up your taste buds with fresh tanigue, shrimp, and squid cooked in vinegar, that has a tartness tempered by the addition of coconut milk. For the mains, you have a choice between baboy (pork), manok (chicken), baka (beef), lamang dagat (seafood), gulay (vegetables), and iba pa (others). To get the full gastronomic experience, try to order one of kind each—just like a traditional Filipino feast.

 

Binagoongang Bagnet

 

 

Inasal sa Gata

 

 

Kalderetang Lengua

 

The Binagoongang Bagnet (P280/regular, P450/family) is sinful with the bagoong adding saltiness to the crispy pork belly, with mangoes and eggplant to provide your taste buds respite from the richness. Inasal sa Gata (P290/regular, P500/family) is Chef Raymar’s unique twist to Bacolod’s chicken inasal, with the mild sweetness and creaminess of coconut milk complementing the flavorful chicken inasal. Chef Raymar continues to show his culinary ingenuity with the Kalderetang Lengua (P330/regular, P610/family). The addition of cream cheese to the traditional tomato sauce of kaldereta results in a creamy-salty sauce you might just find addictive.

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Cebu Lechon Sinigang

 

Another curious but surprisingly delicious culinary experiment is the Cebu Lechon Sinigang (P350/regular, P520/family). Lechon belly sits in a mix of mango, green mango, and tamarind juice that resembles a thick sauce more than soup. The fruity-tangy flavor coating the crisp pork belly is a winner in our book.

 

Tri Color Spring Roll Na May Vanilla Ice Cream

 

End your feast with the Tri Color Spring Roll Na May Vanilla Ice Cream (P220). The turon-like rolls hold a sweet surprise of macapuno, ube, and cheese. Sangkap’s vanilla ice cream, slightly thinner than commercially made ice cream, is homemade and only available at the restaurant. You could also get the ice cream alone for P90, in eccentric but delightful flavors like Bicol Express, Calamansi, Champorado and Palitaw.

 

Sangkap is the Filipino word for ingredient, and surely the ingredients shine in Sangkap's menu. Chef Raymar knows what goes well with what, sometimes in ways your grandmother probably never thought of. And with results as spectacular as these, she’d probably wish she did.

 

Photos by Jericho San Miguel

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