Andy’s Got Good Eats For You

August 26, 2015

There are tons of home based businesses in Manila that serve up all kinds of goods. There are some known for all sorts of sweets and cakes, while others do a complete 180 with savory dishes. Turning to a home cook with a trusty palate, this old favorite’s new menu is bound to give diners a serious feast.


Left: Wagyu Amiyaki. | Right: Wagyu Oyster Blade Roast

Andy’s Good Eats has been around the block for a while, but they’re overdue for a revisit. Their quality and consistency have proven that they’re one to trust when you’re running out of party ideas, or just want a restaurant-worthy meal without having to move an inch from your sofa. Plus, they’ve got a ton of new stuff that might overtake the staples they’re known for. Andy Huang uses premium ingredients such as wagyu, halibut, truffle, and foie, and does some fancy stuff with them like sous-vide, oil-poach, and turn them into over-stuffed roulades. If you want to impress, this is where you go—their Momofuku-style pork buns are pretty damn tasty, and their wagyu amiyaki comes with a sauce filled with so much umami, we were drinking it from its tiny cup.


Momofuku-style Pork Buns.

What’s your favorite home-based food business? What do you think we should be loving next? Tell us your eats down below!

Andy’s Good Eats

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Email: andysgoodeats@gmail.com

Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

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