Asian Food Dominates in Today’s Pepper EatsDecember 5, 2018
- Mikka WeeWords
Pepper Eats is our weekly photo-journal featuring food we stuffed our faces with.
Beef Salpicao (with rice) from Kulinarya (PHP 360)
Kat says: “I don’t eat a lot of rice, but this had me spooning the oil garlic on to my rice, long after the beef was gone.”
Takoyaki from Bubble Tea (PHP 175)
Diana says: The batter is a tad too dense than it should be but it has actual octopus in it, albeit in tiny pieces; unlike other Takoyaki which only contains veggies. A spicy kick to the sauce would be nice.
Spareribs Rice with Assorted Dim Sum from Le Ching (PHP 129 for the Rice Topping, PHP 85 each for the siomai and the shark’s fin dumpling, and PHP 99 for the hakaw)
Lars says: “The dim sum were having an off day but Le Ching still serves the best Spareribs with Taosi rice for me. Cheap too!”
Prime Rib Tapa from Maple PHP 520
Mikka says: “The first time I visited Maple, this dish was out of stock–and now I know why. This is Prime Rib Tapa is comfort food derived from something fancy and something familiar. I don’t know if this is the best tapa I’ve had, but I’d definitely come back for this. The only downside to this it is that I thought it could use more garlic rice.”
Egg Tarts from Lord Stow’s Bakery (PHP 460 for a box of twelve)
Serna says: “The custard is perfectly set and has the right amount of sweetness. The pie crust-filling ratio is also spot-on, and these pretty babies are delicious regardless of whether you eat them hot or cold. And because there’s no ‘we’ in dessert, it’s perfectly acceptable to hide these from the people you live with.”
Beef Brisket Laksa in King Noodle from The Banana Leaf Asian Cafe (PHP 195)
Adee says: The soup’s flavors are intense but not overpowering. Add the large serving size and it’s a good entry in the value for money category. I just wish the beef was softer, and the noodles firmer and fresher-tasting.
Rib Eye Steak from Cafe Lidia (PHP 345)
Nico says: “It wasn’t as juicy as I wanted, and also a bit under done. But I generally don’t mind a bit more red, and the beef had the right bite and flavor. The cut of beef is also fairly portioned, considering the price. Better tell them to cook it one degree higher, though, to get your steak the way you want it done.”
Chocolate Snow from Rainbow Snow (PHP 85)
Addi says: “The flavoring is nothing special, but the shaved ice has a soft, super fine texture so unique, I can only describe it as powdered ice.”
Any places you think we should try out next week? Let us know in the comments section below!