Fish Out of Water is one of the new restaurants in Greenbelt 5. As the name suggests, it specializes in seafood given new twists (fusion cuisine). The restaurant is part of the Red Crab group, of the famed crab buffet in Greenbelt 3. Apparently a good number of the restaurants in Ayala's new mall have more pedestrian pedigrees. Pia y Damaso is really Kookie Luscious in Rizalian clothing (I think the same desserts are available in KL at lower prices). John and Yoko is Sumo Sam all dressed up (I found this out when we passed by the restaurant just as the waitstaff were bringing out take-away in Sumo Sam plastic bags). Zuni is Duo.
We had danggit salad, stuffed kalabasa blossoms, lapulapu filet, and twiced cooked pork belly. Don't laugh, but the dish that stood out was the pork belly, in a seafood restaurant!
The danggit salad was an ordinary salad with danggit pieces thrown in. Cascada actually has a better version with tinapa and mango. The squash blossoms would have benefited from a lighter batter; as it was served, it was heavy and a bit oily. The lapulapu filet was roundly ignored (it was rather bland).
Monday, May 26, 2008
Solihiya
Solihiya is one of the new restaurants in Greenbelt 5 and specializes in fancified panciteria food. I am a great fan of good panciteria food, and I really wanted to like the restaurant (I had been batting almost zero in my food trip in Greenbelt 5; with most restaurants I've tried having been expensive and not really that good).
We ordered the shrimp diablo (my memory gap is widening); I do remember the diablo part since the dish was covered with sauteed chilies. Supposedly spicy shrimp popcorns (cornflour battered pieces of shrimp), the dish had neither shrimp nor spice. It felt like we were eating fried batterballs.
We also ordered kangkong with chinese bagoong; I found it salty but then again, what would you expect with bagoong. But my friends liked it.
Our last dish was steamed fish fillet. It came late, like thirty minutes after we had almost polished off the two orders which came ahead. It was very apparent that the waiter had forgotten to put in the order in the first place; the dish could not have taken more than five minutes to cook. The waiter gave some flimsy excuse that the fish delivery was late that day (a likely story). What was disappointing, however, was that the owner or manager was right beside us when all of this was transpiring (our table was next to his hidden office) and he pointedly ignored us. No apologies, no we'll do better next time. Just as disappointing was that the fish was not worth the wait; bland and pasty white, it lacked the umami usually found in chinese steamed fish. (We slathered on the soy sauce and sesame oil to no avail; the fish was internally bland).
While waiting for our orders, we were served a trio of appetizers. Pickled singkamas, spicy sweet dilis, and pickled quail egg. It is a testament to the restaurant that the appetizers were the highlight of our meal.
Solihiya is just one of a long list of restaurants in Greenbelt 5 that have failed to live up to expectations. It should not come as a surprise now given the mall's fantastically low batting average for its restaurants (expensive but unsatisfying food, more pretention than substance).
BTW, solihiya apparently means the woven rattan used to cover chairs. The restaurant used woven plastic strips to evoke the natural wicker, a foreboding of things to come?
We ordered the shrimp diablo (my memory gap is widening); I do remember the diablo part since the dish was covered with sauteed chilies. Supposedly spicy shrimp popcorns (cornflour battered pieces of shrimp), the dish had neither shrimp nor spice. It felt like we were eating fried batterballs.
We also ordered kangkong with chinese bagoong; I found it salty but then again, what would you expect with bagoong. But my friends liked it.
Our last dish was steamed fish fillet. It came late, like thirty minutes after we had almost polished off the two orders which came ahead. It was very apparent that the waiter had forgotten to put in the order in the first place; the dish could not have taken more than five minutes to cook. The waiter gave some flimsy excuse that the fish delivery was late that day (a likely story). What was disappointing, however, was that the owner or manager was right beside us when all of this was transpiring (our table was next to his hidden office) and he pointedly ignored us. No apologies, no we'll do better next time. Just as disappointing was that the fish was not worth the wait; bland and pasty white, it lacked the umami usually found in chinese steamed fish. (We slathered on the soy sauce and sesame oil to no avail; the fish was internally bland).
While waiting for our orders, we were served a trio of appetizers. Pickled singkamas, spicy sweet dilis, and pickled quail egg. It is a testament to the restaurant that the appetizers were the highlight of our meal.
Solihiya is just one of a long list of restaurants in Greenbelt 5 that have failed to live up to expectations. It should not come as a surprise now given the mall's fantastically low batting average for its restaurants (expensive but unsatisfying food, more pretention than substance).
BTW, solihiya apparently means the woven rattan used to cover chairs. The restaurant used woven plastic strips to evoke the natural wicker, a foreboding of things to come?
Flopjacks
The restaurant's real name is Flapjacks and it's one of the newer restaurants in Greenbelt (where good restaurants go to die). As the name suggests, it specializes in pancakes and diner food.
I am big fan of breakfast food; I honestly think breakfast should rank among the world's great cuisine. So it was with great anticipation that I set lunch at Flop... I mean Flapjacks (having a coupon for free pancakes also figured highly in the decision-making process).
We ordered salpicao, pork chop and country fried steak. I would have wanted to say that the food was great; but I would be fibbing. The salpicao was tough and bland, lacking the strong garlic taste; the pork chop was tough and bland (clearly overcooked, which was not hard to do since it had been pounded thin in an effort to extend a small cut of meat into something grander); the country fried steak was bland and lacked steak (really, it tasted more like breaded breading). Blandness seems to be an unhappy trend (which we banished with liberal doses of salty seasoning).
I'd give Flopjacks a good six months or as a good friend of mine would put it, a good candidate for closure.
BTW, the flapjacks were fine.
I am big fan of breakfast food; I honestly think breakfast should rank among the world's great cuisine. So it was with great anticipation that I set lunch at Flop... I mean Flapjacks (having a coupon for free pancakes also figured highly in the decision-making process).
We ordered salpicao, pork chop and country fried steak. I would have wanted to say that the food was great; but I would be fibbing. The salpicao was tough and bland, lacking the strong garlic taste; the pork chop was tough and bland (clearly overcooked, which was not hard to do since it had been pounded thin in an effort to extend a small cut of meat into something grander); the country fried steak was bland and lacked steak (really, it tasted more like breaded breading). Blandness seems to be an unhappy trend (which we banished with liberal doses of salty seasoning).
I'd give Flopjacks a good six months or as a good friend of mine would put it, a good candidate for closure.
BTW, the flapjacks were fine.
Thursday, April 10, 2008
Fely J: Redux
I had the chance to revisit Fely J (someone treated a whole bunch of us for lunch; as a rule, I tend not to object to a particular venue if I am the treatee). However, I did manage to steer them clear of most of the disasters from my first visit, except for the tilapia, which on this second visit was actually good (at least better than the first time I tried it).
This time around, we had the vegetables in gata, crispy pata with bawang, tortang talong, sapang (hope i got the name right) spicy squid, and the lumpiang ubod along with the tilapia. Unfortunately, I remain underwhelmed. The cripy pata with tons of toasted bawang looked incredibly appetizing. Unfortunately, although the trotter was quite meaty, the skin was disappointingly chewy. The garlic accompaniment was also toasted with something I couldn't quite pinpoint; I much preferred the purity of bawang. Overall, the lack of crisp was a major letdown. I mean, the whole point of a crispy pata is that it should live up to its name and be darn crispy!
The squid was (it tasted to me) a pale version of the original Indonesian(?); reworked to appeal to the Filipino palate. Bland and tough, the dish was not memorable. (I wish restaurants would stop fiddling with recipes to cater to Filipino tastebuds; I would much prefer unfamiliar authencity to bland reinterpretation). The simple vegetable dishes stood out among our orders. The lumpiang ubod is the kind with the sauce built in; quite good and not too sweet. The vegetables in gata and the tortang talong were also quite tasty. But then again, it is not saying very much if all the kitchen can whip up are the basic gulay dishes.
I also had the chance to sample the desserts; we had the bayabas pie, cassava cake, and something intriguingly called Secreto ni Maria Clara. I didn't care too much for the bayabas pie (which was admittedly a healthy serving size); it was an apple pie in disguise, sans the apple (I would have preferred the apple). The cassava cake was soft but lack that certain oomph. As for the much vaunted Secreto (served for 25 years), it was just mango and sticky rice with macapuno sherbet, and not a very good version, I might add. The dessert might have been a mind-blowing decades ago, but nowadays, you can get the same at a number of good Thai and pan-Asian restaurants (try the mango and sticky rice in People Palace, mucho better).
Overall, the restaurant still failed to impress. (As an aside, have anyone else noticed that the restaurants in Greenbelt 5 are generally not very good? particularly given the price points. I've tried quite a few but not one stands out. Oh well, there are still a good number I haven't tried so there's hope).
This time around, we had the vegetables in gata, crispy pata with bawang, tortang talong, sapang (hope i got the name right) spicy squid, and the lumpiang ubod along with the tilapia. Unfortunately, I remain underwhelmed. The cripy pata with tons of toasted bawang looked incredibly appetizing. Unfortunately, although the trotter was quite meaty, the skin was disappointingly chewy. The garlic accompaniment was also toasted with something I couldn't quite pinpoint; I much preferred the purity of bawang. Overall, the lack of crisp was a major letdown. I mean, the whole point of a crispy pata is that it should live up to its name and be darn crispy!
The squid was (it tasted to me) a pale version of the original Indonesian(?); reworked to appeal to the Filipino palate. Bland and tough, the dish was not memorable. (I wish restaurants would stop fiddling with recipes to cater to Filipino tastebuds; I would much prefer unfamiliar authencity to bland reinterpretation). The simple vegetable dishes stood out among our orders. The lumpiang ubod is the kind with the sauce built in; quite good and not too sweet. The vegetables in gata and the tortang talong were also quite tasty. But then again, it is not saying very much if all the kitchen can whip up are the basic gulay dishes.
I also had the chance to sample the desserts; we had the bayabas pie, cassava cake, and something intriguingly called Secreto ni Maria Clara. I didn't care too much for the bayabas pie (which was admittedly a healthy serving size); it was an apple pie in disguise, sans the apple (I would have preferred the apple). The cassava cake was soft but lack that certain oomph. As for the much vaunted Secreto (served for 25 years), it was just mango and sticky rice with macapuno sherbet, and not a very good version, I might add. The dessert might have been a mind-blowing decades ago, but nowadays, you can get the same at a number of good Thai and pan-Asian restaurants (try the mango and sticky rice in People Palace, mucho better).
Overall, the restaurant still failed to impress. (As an aside, have anyone else noticed that the restaurants in Greenbelt 5 are generally not very good? particularly given the price points. I've tried quite a few but not one stands out. Oh well, there are still a good number I haven't tried so there's hope).
Saturday, April 05, 2008
Fely J
Fely J is a new restaurant in Greenbelt 5 serving an eclectic menu of Filipino and Asian dishes. The restaurant is part of the LJC group of restaurants, which, upon my discovery (the group had cleverly printed all their restaurants on the paper placemat), had raised a red flag (too many forgettable meals in different LJC restaurants). However, since we were seated and my friends had already ordered (I arrived late), I decided to give the new kid on the block a chance.
I knew I should have trusted my instincts; the meal was really not very good. We ordered the dilis rice, sisig, kadyos, and the tilapia with plum sauce. The recommended (by the waitstaff) dilis rice reads nice (fried crispy dilis on rice) but the execution fell short. The oil from the crispy fish had soaked through the rice, resulting in a heavy, oily mess (one hopes they used olive oil). The dilis itself was tasteless, pure texture, no substance. Not a very pleasant dish; we left half untouched.
The sisig was the smallest sisig I had ever seen, the serving was literally the size of a saucer plate (yung patungan ng coffee cup). The dish was also quite oily (I know, you order sisig, you should expect oil). The kadyos was an unusual dish, a regional specialty of Iloilo consisting of pata and langka in soup base (flavored I think with star anise). It must be the manileno in me, I really couldn't appreciate it. To an ilonggo it might be comfort food, but to me, it was pork and langka in a pool of oily, brownish liquid. Finally we come to the tilapia, fried and smothered with the sweet plum sauce. It takes great skill to ruin what was basically a very simple dish, but the restaurant managed somehow. Really, you can get better in any decent chinese restaurant. (Oil seems to be a signature element of the restaurant).
We couldn't wait to leave and seek comfort in dessert (thank goodness for Classic Confections).
Service was good (that's a certainly a plus), but I found the restaurant to be incredibly noisy (seems to be a common problem with Greenbelt restaurants). Pricing was also okay given the location (I don't mean cheap though, P1500 for three persons).
Overall, recommend you look elsewhere for your Pan-Asian food fix.
I knew I should have trusted my instincts; the meal was really not very good. We ordered the dilis rice, sisig, kadyos, and the tilapia with plum sauce. The recommended (by the waitstaff) dilis rice reads nice (fried crispy dilis on rice) but the execution fell short. The oil from the crispy fish had soaked through the rice, resulting in a heavy, oily mess (one hopes they used olive oil). The dilis itself was tasteless, pure texture, no substance. Not a very pleasant dish; we left half untouched.
The sisig was the smallest sisig I had ever seen, the serving was literally the size of a saucer plate (yung patungan ng coffee cup). The dish was also quite oily (I know, you order sisig, you should expect oil). The kadyos was an unusual dish, a regional specialty of Iloilo consisting of pata and langka in soup base (flavored I think with star anise). It must be the manileno in me, I really couldn't appreciate it. To an ilonggo it might be comfort food, but to me, it was pork and langka in a pool of oily, brownish liquid. Finally we come to the tilapia, fried and smothered with the sweet plum sauce. It takes great skill to ruin what was basically a very simple dish, but the restaurant managed somehow. Really, you can get better in any decent chinese restaurant. (Oil seems to be a signature element of the restaurant).
We couldn't wait to leave and seek comfort in dessert (thank goodness for Classic Confections).
Service was good (that's a certainly a plus), but I found the restaurant to be incredibly noisy (seems to be a common problem with Greenbelt restaurants). Pricing was also okay given the location (I don't mean cheap though, P1500 for three persons).
Overall, recommend you look elsewhere for your Pan-Asian food fix.
Saturday, March 01, 2008
Take Away from Banapple
Part two of my banapple adventure. After lunch, I bought take away: two muffins, a chicken pie, and a slice of apple pie.
Finally got through eating the lot, and again, I had some issues. As with the lunch portions, banapple's claim to fame seems to be its serving sizes. The chicken pie was huge; the muffins and the apple pie slice weren't too tiny, either.
However, of the four, I only really like the Orange Poppy Seed Muffin. I couldn't decide which of the remaining three was the worst; they were all pretty not good. The blueberry muffin (with non-existent blueberries except for a schmear of blueberry filling on top) was dry. The apple pie had equal parts crust, topping and apples (which were a strange dark color); one would have wished that an apple pie would have more apple than carbohydrate. The chicken pie had a strange, unidentifiable filling. The brown colored mush could have been chicken (as the restaurant claimed), but it could have stunt-doubled for tuna or some mystery meat. Inedible. I'm taking back my first statement, I think the chicken(?) pie was the worst.
Finally got through eating the lot, and again, I had some issues. As with the lunch portions, banapple's claim to fame seems to be its serving sizes. The chicken pie was huge; the muffins and the apple pie slice weren't too tiny, either.
However, of the four, I only really like the Orange Poppy Seed Muffin. I couldn't decide which of the remaining three was the worst; they were all pretty not good. The blueberry muffin (with non-existent blueberries except for a schmear of blueberry filling on top) was dry. The apple pie had equal parts crust, topping and apples (which were a strange dark color); one would have wished that an apple pie would have more apple than carbohydrate. The chicken pie had a strange, unidentifiable filling. The brown colored mush could have been chicken (as the restaurant claimed), but it could have stunt-doubled for tuna or some mystery meat. Inedible. I'm taking back my first statement, I think the chicken(?) pie was the worst.
Thursday, February 28, 2008
Banapple
Banapple; a contraction of banana and apple. Also a quaint and cramped restaurant along Katipunan which apparently built its fame on its banana toffee cream pie.
I (we) happened upon this hole-in-the-wall restaurant coming from a wake and going back to the office. The decision to stop was cemented when one passenger praised the pie as the best he's had.
The restaurant was homey; food was okay (yes just okay) but portions are huge! Great value for money (we of the Makati lunch set marveled at the price and portion).
The main event, of course, was the banoffee pie. Two huge slices were served (again, if one was used to the puny servings one gets in Makati restaurants, Banapple's portion sizes are gianormous!). Unfortunately, as much as I wanted to love the pie, I only just liked it. I haven't tried the other desserts (apart from a take-away apple pie slice, which is still sitting in my fridge) but I wouldn't go out of my way to.
All in all, a good everyday, value for money, restaurant.
I (we) happened upon this hole-in-the-wall restaurant coming from a wake and going back to the office. The decision to stop was cemented when one passenger praised the pie as the best he's had.
The restaurant was homey; food was okay (yes just okay) but portions are huge! Great value for money (we of the Makati lunch set marveled at the price and portion).
The main event, of course, was the banoffee pie. Two huge slices were served (again, if one was used to the puny servings one gets in Makati restaurants, Banapple's portion sizes are gianormous!). Unfortunately, as much as I wanted to love the pie, I only just liked it. I haven't tried the other desserts (apart from a take-away apple pie slice, which is still sitting in my fridge) but I wouldn't go out of my way to.
All in all, a good everyday, value for money, restaurant.
Subscribe to:
Posts (Atom)