MANILA, Philippines – Welcome to the second installment of #FoodTrip at Bonifacio High Street Central (BHSC), the newest corner of BGC that is bursting at the seams with delicious flavors and exciting dining experiences just waiting to be uncovered.
Last time, we got our fill of mouth-watering Italian, Spanish and Filipino favorites but that was just the tip of the gastronomic iceberg at BHSC. Here are three more joints in the area that are sure to hit the spot.
Village Tavern: Classic American fare and beyond
Village Tavern is a well-established chain of restaurants in the States with 10 branches nationwide. This branch at BHSC is the eleventh one and the first outside of the US!
The menu is generally composed of traditional and new American fare with some Asian favorites thrown in for good measure.
A towering mound of fresh crunchy vegetables and chicken infused with a tangy and sweet sesame dressing – the Thai chicken salad would be just the thing to wake up your taste buds for the feast ahead.
There is no discernible squid ink flavor in the pizza dough but the fragrant presence of herbs instead (thanks to fresh herbs and herb oil) with a delightful crisp-outside-chewy-inside texture.
The Tomahawk is gigantic and you will be glad to have brought friends along. Steak enthusiasts and purists would salivate to know that Village Tavern’s steaks are aged for 28 days and served with just the bare essentials – herb salt and mustard – to really shine the spotlight on the meat.
Does your gathering call for libation? Feel free to tap into Village Tavern’s extensive bar and wine list. Cheers!
Phone: (02) 621 3245
‘Cue Modern Barbecue – Spiritual satisfaction for carnivores!
Good meat that is slow roasted, char grilled, ale braised – the sight and flavors of Southern barbecue are sure to make any devoted carnivore squeal like a schoolgirl. ‘Cue Modern Barbecue bumps up the experience with side dishes and sauces – classic and re-imagined – that you can mix and match to customize your plate.
‘Cue recently turned over the reins to Chef Edwin Sta. Ana and some exciting changes in the menu are to be expected but these are mainstays that you must literally get your hands on.
Bone marrow. Steak. It’s probably unnecessary for me to elaborate any further but I must tell you that the short rib steak bites are excellently marbled and a slathering of bone marrow is like a slathering of love. Parcel it all up in mini flour tacos with salsa verde and corn salsa to balance out the richness.
Thinly sliced finger chilies add some very welcome zing to this hearty loaded burger. The sweet potato fries are elevated to an art form at ‘Cue – really crunchy outside and soft inside – by an arduous process of repeated freezing and frying.
Very few things are more satisfying than digging into a slab of soft and tender baby back ribs with your bare hands. Flavor and smokiness abound. Keeping it deliciously low-carb? Try a side of baked cauliflower and broccoli.
Freshen things up with fruity-fresh shakers – watermelon, mango and mint or ginger and grape – or indulge in dessert territory with a strawberry, bananas and cream shaker. A blood orange margarita with chili salt is also a fun way to wash things down.
Phone: (02) 621-4052 Mobile: 0917-899-2283
Twitter & Instagram: @CueModernBbq
Lorenzo’s Way: Great Filipino food paired with warm Filipino hospitality
Lorenzo’s Way pays tribute to the man that started it all for the LJC Group by serving up some of the group’s best-loved favorites. Larry Cruz (whose real name is Lorenzo) opened the then-humble Café Adriatico in 1979 and the rest is culinary history.
Stepping into Lorenzo’s Way feels like entering an ancestral home. Larry Cruz’s legendary love for food and the legacy he leaves behind is everywhere. Filipino and Spanish flavors converge here but the hospitality is unmistakably Filipino.
The signature dish of king prawns in hollandaise and tomato sauce with risoni (also known as orzo, a rice-shaped pasta) is well balanced with richness and tang that complement the sweetness of the prawns.
Every day at Lorenzo’s Way, beef short ribs are cooked for 4 hours in a red wine reduction and brown sauce to make fresh costillas de ternera guisado. Needless to say, the meat is extremely tender and heavily infused with flavor. The gravy is gold.
Some of the best dishes are also the simplest. Mildly seasoned chicken thighs fillets are seared then baked in olive oil, oregano and lots of whole garlic until tender and served to you covered with aluminum foil to better hold in the subtle perfumes of herb and garlic.
If you must order one beverage, make it the tamarind shake. It would also make a great palate cleanser between dishes. – Rappler.com
First Thing In The Morning with Sam and Gibb on Magic 89.9, Monday to Thursday, 6am to 9am.
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