IMAGE Vincent Coscolluela

New Restaurant Alert: Roadster Roasters on Sheridan Street, Mandaluyong

Get ready for the ultimate #gainz.

Roadster Roasters
G/F TV5 Media Center, Sheridan corner Reliance Street, Highway Hills, Mandaluyong City
Contact: 0917-765-8889
Open from 11 a.m. to 11 p.m. (Monday to Saturday)

 

 


 

(SPOT.ph) Serious carnivores are in for a ride at Roadster Roasters as their slow-smoked treats will delight the meat-eater in everyone. What started out as a plan to create a roving food truck eventually evolved into a full-fledged restaurant. Kurt Cheng, Nico Yap, Oneal Tan, and Dave Wong, a group of friends who met in high school, teamed up to build a man-cave where diners can feel at home and eat with gusto. 

 


 

Adding a dose of girl power is co-owner Jerrinah Cheng, who brings to life the vision of the guys with her F&B background, from working on marketing collaterals to designing the interiors. With her eye for detail, Jerrinah shares, “The modern industrial design is inspired by Harley Davidson. It’s very rugged with roadster paraphernalia. It’s meant to have a tambayan vibe—where friends can come after work to chill, eat, and drink."

 


 

 


 

Asked about the restaurant's menu, Kurt quipped: “We want our customers to enjoy and indulge in the sinfulness of the meat, from the fat to the skin. The truth is, a lot of restaurants serve sinful stuff but they don’t acknowledge it. I say, kill hypocrisy, embrace toxicity. Be real and honest. Be true to yourself and your customers.” This is good news for meat-loving foodies. Here’s a place where diners are welcome to eat messily and go on beast mode with their bare hands, good for those finger-licking, gravy-left-on-shirt moments.

 

 

Half Rack Barbecue Pork Ribs

 

The star of the menu is probably the Half Rack Barbecue Pork Ribs (P760), with enough portions for the entire gang. It’s irresistibly fall-off-the-bone, having been slow-cooked for five hours. The sweet and tangy barbecue dish is served on a wood platter instead of the usual oval plate, giving it more character and making for a great Instagram story.

 

Roast Pork Belly Platter

 

The Roast Pork Belly Platter (P680) is not your ordinary pork belly, as it’s rolled and stuffed with Roadster Roasters' own mix of secret herbs and spices including rosemary and garlic, roasted inside a brick oven, and cooked until the skin is golden brown and crispy. Juicy and fork-tender, it comes with mildly sweet homemade mango chutney for a refreshing zesty treat.

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Texas-Style Slow-Cooked Beef Brisket

 

For beef lovers, the Texas-Style Slow-Cooked Beef Brisket (P300/150 grams) bursts with savory goodness as it’s rubbed with the restaurant’s own blend of 21 spices that give the meat a smoky-spicy flavor from the cayenne, cumin, and paprika. It’s slow-cooked for 12 hours to achieve maximum tenderness that will leave you in a #foodcoma.  

 

Whole Roast Chicken

 

You can’t go wrong with the Roast Chicken (P580/whole), cooked through a traditional rotisserie with pure, smooth butter. It's a sure crowd-pleaser with its interesting mix of flavors, from the subtle sweetness of its crisp, caramelized skin to the tender, succulent meat with hints of freshness from thyme and oregano.

 

Complement the mains with Roadster Roasters’ delectable selection of sides, which include the classic Mashed Potatoes (P65), crunchy Hand-Cut Fries (P65), tangy Asian Slaw (P65), and premium items like the Twice-Baked Potato (P90) and Gold Potato Salad (P120).

 

Roadster Nachos

 

The Roadster Nachos (P280) has a massive helping of homemade tortilla chips. It's dripping with melted cheese, well-seasoned ground beef, black olives, onions, chives, and jalapeños for that spicy, tangy kick—a perfect prelude to a satisfying entrée.

 

Roadster Roasters' protein-heavy dishes will be something you and your friends will enjoy again and again—whether you need some much needed #gainz post-gym or if you simply want to indulge. Not only are their dishes sure to fill you up, but the diner is also a worthwhile destination for some no-frills, satisfying grub.

 

Photos by Vincent Coscolluela

 

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