My reaction to the Jack of all trade menu is that there was no way this casual cafe could excel at preparing each different ethnic dish well. They were obviously casting a wide net, trying to appeal to the largest number of diners.
The familiar dishes – Puffy shrimp omelette, Grilled pork neck with spicy jaew dip, stir-fried squid with salted egg yolk sauce are all there but you also get slow-cooked chicken and pork adobo from the Philippines, Indonesian-style chicken satay or Singapore chicken rice.
This is just another one of those typical, charmless cafes in Bangkok. This is the true truth as I say it as it is…
This is the place to get your affordable yet impeccably cooked, deliciously simple Filipino food.
The old-time classic crispy pata brings me to my knees, as does the heart-palpitatingly good sizzling sisig, served in a sizzling, cast iron pan, look good and taste even better. The moment I took my first bite, I fell completely in love. (I think this is a good time to note that writing out this paragraph has made me incredibly hungry, and has also ruined this week’s attempt at veganism.)
Kain na tayo! This is the true truth as I say it as it is…
With the popularity of the many wonderful Chinese, Japanese and Thai eateries spreading throughout the world, I can’t help but feel that the food of the Philippines isn’t given the love it deserves. It’s time that changed.
The menu at Manam is expansive and affordable whether you’re in the mood for a warming bowl of Lomi or a plate of tender Chicken Adobo and everything is delicious, thanks to their excellent chefs – so order lots and try a bit of everything – just the way it’s supposed to be. The House crispy sisig – pork jowls and cheek, chopped and served on a sizzling plate brings me to my knees as does the heart-palpitatingly good Sinigang na Baboy sa Sampaloc – pork shoulder simmered in house-made sour tamarind broth. Also insanely good are the Sinigang na Beef short ribs & Watermelon – Namnam favourite and an original family recipe and Gising gising – sigarilyas, kangkong, coconut cream, chilis, pork, bagoong saute. and Turon of mango & kesong puti with ice cream. (I think this is a good time to note that writing out this paragraph has made me incredibly hungry, and has also ruined this week’s efforts at the gym)
A few trips to Manam and you’ll be able to separate your sisig from your sinigang in next-to-no-time. This is the true truth as I say it as it is…
While there are many words I can use to describe Mangan, I’m going only to say this: Mangan is a bad restaurant. There is little to delight here.
The mediocre kare-kare buntot ng Baka tastes like something left over from the night before, which may just have had its moment 12 hours ago. I tried to eat it. I really did. It was as memorable as Justin Timberlake’s Super Bowl halftime performance.
An unappetizing and underwhelming dish. This is the true truth as I say it as it is…
The restaurant’s shtick is the fried chicken, with a unique blend of secret spices, talagang sarap to the bones! It is meant to be the golden fried to perfection.
Mr Max, have you eaten at your restaurant? Did you eat the half spring chicken? Did it live up to your expectations? Hey, did you try that Adobo ribs, the one that looks like nuclear waste? How did it, one of the hardest dishes in the Philippines to mess up, turn out so deeply unlovable? When you wrote on your website saying, “household name in the Philippines, an institution, and a proud Filipino tradition”, were you just messing with our heads?
Wonder no more. It is not good. This is the true truth as I say it as it is…
To most, Filipino cuisine is surprising unfamiliar as it lacks a mainstream following. While Chinese, Thai and Japanese restaurants can be found in any respectable-sized city it’s just not the case with Filipino food. One challenge is, it’s very hard to describe.
The food at Sarsa is a generous blend of savoury richness and fresh flavours. The riot of Filipino dishes, both classic and new-school are stir fried French beans (+ ginamos, SARSA XO sauce, tinapa flakes and crispy dilis), grilled blue marlin (+ crab sauce and squid ink) and sizzling kansi (+batwan gravy). The standout course is the crispy buko pie a la mode (+ pandan sauce and ice cream) which is the perfect ending to a meal at Sarsa. Buko pie is a traditional Filipino pastry made with young coconut meat.
There’s something about the simplicity of this Sarsa version of buko pie that makes it so appealing. It’s the best of the best. This is the true truth as I say it as it is…
PEr FYI 