Sumptuous Sunrise Buckets!

There's nothing more comforting than the mere thought of deep fried chicken wings tossed in good old buffalo sauce, a cold drink in one hand, the sun kissing your skin, and the music of ocean waves crashing upon the rocks and sands.  Ahh, such an idyllic moment.

Sunrise Buckets seem to capture this snapshot, despite no trace of ocean for miles around it.  The shop has been a fixture in the Ortigas area for quite some time now, a regular haunt for budget conscious students, weary office workers, or simply those longing for a piece of the beach, and good times. 

The place is a portal that whisks one away to another place.  One that's sunny, happy, bright and gay.  The walls are studded with beach-themed ornaments, complete with surfboards.  The only thing that seems lacking is real beach sand.  The shop was quite small but cozy, comfortably seating around 40 people or so.

The menu consists mainly of American comfort food, but the wings are the centerpiece, of course.  Only a few can rival Sunrise Bucket's vast array of wing flavors, surpassing even that of Wingman.  But is the quality at par?

Frings, P295 (+10% service charge)

The perfect way to start any comfort dinner is to chow down some potato fries and onion rings.  Dubbed as Frings, this huge basket arrived with a gargantuan sized onion rings!  Breaded and deep-fried to perfection, the onion rings were succulent and delectable.  The fries were crisp and plenty, but lacked some flavor.  The blue cheese dip should have added some punch but seemed to be tamed and watered down.

Picking the flavor of the chicken wings seems like a daunting task, with over 15 flavors to choose from.  The menu, though, helps you out by dividing flavors into 3 categories.  "Awesome" includes the tamer and milder flavors.  "Wipeout" amps up the spice a notch higher, including the original buffalo mix and Sunrise's own concoction.  The category also encompasses other more adventurous flavors: hickory, black pepper, and garlic.  The last, more flamboyant category, dubbed as "Cloud 9", truly is the heaven of wings.  With unique mixes infused with liquor such as Jim Beam and Jack Daniels, the taste is out-of-this-world.  We picked at least a flavor from each category for variety.

Spicy Jack, Half Pound, P245 (+10% service charge)

The distinct taste of liquor was evident but not overpowering in their unique, Jack Daniel-infused Spicy Jack.  The fruity overtones of alcohol blended well and was tame enough to let the zest and spice of buffalo sauce shine through.  It's nearly inexplicable, yet it works.  The chicken meat itself was crisp on the exterior, but a little dry within.  Nevertheless, the sauce is enough to make it finger-lickin' good, to borrow that famous punchline.  Trust me, there's no other flavor in this world like this liquor infused Spicy Jack.  Hands down, the best of the night.  For that price tag, it should be.

Smokin' BBQ, Half Pound, P165 (+10% service charge)

A simpler, more straightforward choice, the Smokin' BBQ was probably lost in the limelight hogged by the Spicy Jack.  The smokey flavor was nearly non-existent, although there were a few traces of a grilled taste.  Too tame or too watered down?  This one was a bit disappointing, tasting just like a lowly common fried chicken.

Garlic Parmesan, Half Pound, P245 (+10% service charge)

I'm a sucker for any garlic and cheese flavor combo, and this pick looked promising.  My palate has since been longing for this taste ever since I grabbed a bite of Wingman's own parmesan mix.  My expectations were thus high for this flavor.  Sadly, Sunrise's version was overboard salty.  The saltiness was overpowering, perhaps due to an overflowing seasoning as evidenced by the leftover powder in the bucket.  The garlic taste was hard to find, subdued by the oiliness of the butter and the overeager flavor of the parmesan powder.  This would have been mind-blowing, had it been executed carefully.

Real American Buffalo Hot, Half Pound, P175 (+10% service charge)

We opted to sample their version of the original buffalo flavor, and it was spot on.  The zest and kick was evident, along with the familiar sourness of the buffalo wing taste.  Available in 3 degrees of spiciness, this should be the usual pick for those who prefer no-frills buffalo wings.  

One fact about Sunrise Bucket's wings is that the serving is small - too small for the price tags.  The cheapest bucket comes at a tad above 150 bucks, but the wing joints appear minuscule.  Some pieces appeared thin and lacked enough meat.  This is in contrast to bigger wings seen in Buffalo's Wings and Things, Wingman, heck even the budget B. Wings.  

Pound for pound, it's not the best bargain in the metro out there.  But what Sunrise Buckets offers and keeps hooking and reeling in their customers is the wide variety of flavors and their really unique alcohol amplified concoctions.  I would be willing to shell out a few bucks more just to sample their Jack Daniels or Jim Beam wings again, even if the sizes are less than average.  It's as ground-breaking and other-worldly as that.

Jones

Sunrise Buckets

Madison Square, Madison Street corner Ortigas Avenue

San Juan City

https://www.facebook.com/sunrise.buckets

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Meaty Monstrosity: El Chupacabra

Legend tells of a mythical, mysterious creature that feasts on the blood of livestock, terrorizing the Latin American countryside.  This hideous beast is often described as a bear-sized monster studded with spiny outgrowths - almost an other-worldly being.

It is curious how this brainchild of the proprietors of Mexicali is aptly named.  The only creatures feasting here are the hungry miscreants of Makati night-life, eagerly stuffing themselves silly either before or after a night of partying.  Yet the name is catchy, mysterious even.  Finding it is an adventure itself - tucked away in the bowels of Poblacion.

El Chupacabra has built its legend on the strength of the social network, powered by Instagram and Zomato and whatever food-sharing app.  The place is not too shabby, neither is it intimidating.  It consists of a modified flat, with tables set al fresco albeit in a haphazard way - much like a fly-by-night carinderia.  Yes, complete with the obligatory roadside barbecue grill where the good stuff goes on.  The lighting inside is sinister red, illuminating the crowds consisting of a mix of locals and boisterous Japanese ex-pats.

A hot, humid hell house it is - a perfect setting for sampling even hotter Mexican fare.  We settled for two kinds of quesadillas, but I proceeded to be more adventurous with an order of their signature wings from Hades.

Gringas, Carne Asada, P195 (+10% service charge)

The quesadilla collection, coined as Gringas, is a myriad of selections that should cater to everyone- from all-meat to pure veggies.  The Carne Asada consists of thin slices of steak eneveloped by glorious melted cheese.  The flour wraps are light and toasted perfectly, as evidenced by blackish-brown stains.  The steak meat is bliss - soft and tender, oozing with its natural juices.  Such a pity that the strips are too few in between - but still enough to tickle one's fancy.  The cheese is gooey, sticky, yet not overpowering.  The dips are almost unnecessary, but the chimichurri blends well with the wraps.  Truly a bargain for the meat-lovers.

Gringas, Cheese, Garlic and Onion, P125 (+10% service charge)

I picked a non-meat version of the Gringas, but nonetheless lip-smacking good.  Four thin quesadilla filled with gooey cheese arrived with an unmistakable aroma.  The wraps were seared and toasted well on the exterior.

Though the wraps could use more fillings, the zest added by the garlic and onion was a welcome change in flavor.  Again, the green chimichurri dip works best with this dish.

Lord of the Wings, P250 (+10% service charge)

The main reason why I opted for a non-meat wrap - the Lord of the Wings.  The name was catchy and interesting, especially for a night when I was craving for fried chicken wings.  Their version of the classic buffalo wings was a sight to behold - the sauce was generously and lovingly draping every part of the wings.

I was hyped up for the wings - but the first bite was a bit of deflating.  The wings had arrived cold!  I wasn't sure if it was due to the sauce that they probably stored in a cooler.  Or my plate might have gone cold as it was the last item to arrive.  Nevertheless, the meat inside was juicy and flavorful.  The skin was inconsistent though - crisp in some parts, questionable in others.  However, prepare your taste buds for some torment.  The sauce is fiery - straight from Hades.  The first stain on your lips is deceptively mild, but as you bite through one piece, all hell breaks loose.  Sour and zesty, their homemade sauce is consistently and painfully hot, yet enjoyable.  Dip it in the accompanying blue cheese dip to tame the flavors a bit.  

I managed to finish off the dish, with a little help from my friends.  It was highly addicting and should be popular for spicy sadists.  The size of each wing joint was average, smaller than dedicated wing restaurants like Wingman and the like.  Still, at 250 bucks, it's a good bar chow to share or naughty dish to order if you feel like having it all for yourself.

It seems strange that despite the longevity of Mexicali in the local Mexican food scene, it is their side show El Chupacabra that has exploded in popularity.  Perhaps the adventure of finding this humble street side nook is part of the charm it exudes.  Perhaps tales of dirt cheap burritos and tacos and honest-to-goodness Pinoy-style barbecue (yes, it is also a best seller) piques the interest of foodies.  Or perhaps the folk lore of hungry chupacabras devouring flavorful meat lures the hunters themselves.  Try the spicy goat burrito next time and truly one will transform into a real goat-sucker, El Chupacabra.

Jones

 El Chupacabra

5782 Felipe corner Polaris Street

Bel-Air, Makati City

https://www.facebook.com/Elchupacabraph

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Rekindling the Flame: Flaming Wings

During my one-year sojourn in Singapore, one of the comfort food that I really missed and craved for was the good old buffalo wings.  Although the fried chicken wings of hawker fare had its own charm (even the wings at Ikea were good), nothing could replace the distinct tangy taste of buffalo wings.  

I am really so fortunate (or unfortunate, at times, because of traffic congestion) to live just behind the now famous foodie street of Aguirre.  A long-time resident of this street has been serving buffalo wings since time immemorial, keeping its cozy nook despite expanding all over the metro.  Flaming Wings, a favorite of budget conscious foodies, was a 5 minute walk away.

My last visit at Flaming Wings at their White Plains branch was a bit deflating.  So much so that I didn't visit this next-door branch.  But on this particular night, my craving for buffalo wings was overwhelming.  So off we strolled just behind our street.

The place is really small compared to their other branches, accommodating perhaps only about 20 people max.  They do have an extension next door, but it seems lonely to stay there.  Flaming Wings does offer other items such as pasta and even salad, for the health conscious.  But the wings are kings.

Mild N' Sweet, 3 Wings, P150

Mom was intolerable of spicy food, so we picked a lesser evil, the Mild N' Sweet flavor variety.  Of note, the joint serves their famous wings by the number - and three wings really mean three FULL wings, not just three pieces.  Again, some people prefer wings served by weight so they get more heft, but then, the weight of the bones has to be factored in.  In contrast, serving by the number seems more reassuring, but then some joints can cheat by serving minuscule, frog-leg sized wings.  

Consistently though, Flaming Wings serves wings of adequate proportions.  It does pale in comparison to the heftier portions of Wingman, but of course, this one is cheaper.  Nevertheless, the milder toned sauce draped every nook and cranny of each wing.  The exterior was crisp and perfectly deep fried.  The sauce seeped into the meat within, which was tender and juicy on its own.  Each order of a 3-wing set comes with a free dip (hooray!), and this honey-mustard further enhanced the hints of honey of this wing variety.

Wild, 3 wings, P150 and Wing Meal, P130

My tongue was longing for the heat, so sister and I ordered the Wild variety.  This was their hottest flavor, unlike other wing joints that offer much more.  Still, it was quite a daunting challenge.  The heat level was higher than I expected, but I managed to devour my 3-piece set.  Of course, my teary eyes and runny nose had to absorb all its effects.  What was strikingly different from my first foray in Flaming Wings was that the sauce here was so generous!  A pool of zesty buffalo wing sauce collected at the bottom of the basket, perfect for scraping up with each bite of wing.  The skin was crisp, as always, and the meat tender.  The dips we picked (bleu cheese and balsamic mayo) complemented the wings well.

Wicked Oreos, P80

To dissipate the heat, we ended our meal with the much sought after Wicked Oreos.  Three piece of Oreos were draped in buttermilk batter and deep-fried, topped with a large scoop of vanilla ice cream.

The batter was a tad too thick.  I would have preferred a thin, more crunchy texture.  Still, it was sweet and sinful enough.  The ice cream was not overwhelmingly sweet, but partnered with the cookies well.  A dash of chocolate powder and powdered sugar added some more saccharine goodness, as if the cookies itself weren't enough.  I wished they would serve more cookies though.

My return trip to Flaming Wings was redemption.  Perhaps this long-standing branch rewards its loyal customers by being more generous with the sauce and servings.  Or maybe back then, when I tried the White Plains branch, it had just recently opened and were ironing out some kinks.  Prices are dirt-cheap, easily one of the more affordable wing joints without sacrificing quality.  Needless to say, this more convenient location has reaffirmed the comforting goodness of their buffalo wings such that I would soon go back.  Frequently.

Jones

Flaming Wings (multiple branches)

302-A Aguirre Avenue

BF Homes, Paranaque City

https://www.facebook.com/pages/Flaming-Wings/265052803521204

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Murray's New Orleans Bourbon Street Ribs, Steaks, and Oysters: Seriously, It's That Long!

There is one cuisine, among others, that never quite picked up and jumped off with the foodie crowd.  Despite the rousing kick-start by joints like Gumbo, the clamor for cajun cooking fizzled out in the past few years.  Overshadowed by the revenge of the ramen and the rise of the gastropubs, cajun themed restaurants are barely carving out a piece of the market.  Nevertheless, loyalists, like myself, still hunt for that distinct Southern' taste.

Having dined in Gumbo in Mall of Asia countless times even before my blogger days, I was looking for another ideal spot for dinner with some friends.  This restaurant caught my eye as I was browsing through the web, not only because of its really lengthy name, but I was also craving for cajun food.

Murray's New Orleans Bourbon Street Ribs, Steaks, and Oysters (yes, it's that long!) is a sister restaurant of the more famous Clawdaddy, explaining their usual 1-2 punch location.  On a regular Monday night, the place was quiet and seemed lifeless.  Inside, the dim atmosphere reminded one of old speakeasy bars.  I could almost hear soft jazz music and whispers in the dark.  The place really felt lonely, but seemed ideal for good long conversations.

Our group sat comfortably on the typical circular couches and ordered swiftly, our stomachs grumbling with hunger.  It was then that our experience seemed to turn for the worse.  It took a really long time for our orders to arrive.  Luckily, there was the obligate complimentary loaf bread to quell our rebellion.  Still, it wasn't enough to tone down our hunger pangs.

Salpicao, P375 (+8% service charge)

Strangely, the Salpicao was the first to arrive.  Served on a small hot plate, the garlic aroma was undeniable.  We almost regretted not ordering rice to go with it.

But, since it was the first dish to arrive, we were inclined to pick away at the delicious morsels already.  The meat was tender and flavorful on its own, with the garlic taste seeping into each sinew.  It was a bit oily but it's all good.  A dash of green chilies added a little zest, but the Salpicao was all about the garlic goodness.  Thankfully, our long wait was rewarded.

Fried Chicken Salad, P285 (+8% service charge)

To counter the greasy mess we just ordered, the Fried Chicken Salad came to the rescue.  Fresh lettuce, big onions, and corn kernels composed the healthy mix.  Tossed in Caesar's dressing, the garden greens were topped with fried chicken and garlic croutons.

The croutons had a peculiar taste, like that of biscocho - sweeter than salty.  The fried chicken was crunchy and quite okay - nothing spectacular.  The greens were crisp and fresh, with the dressing kept light to just add a hint of flavor.

Baby Back Ribs, Half Slab, P499 (+8% service charge)

Of course, no cajun cookin' would be complete without my personal favorite Baby Back Ribs.  A half rack of grilled pork ribs lay gloriously on a stark white contrasting plate.

And so, we meet again.

The ribs were glorious indeed - glistening with their signature hickory barbecue sauce.  The flavor was spot-on, smokey and charred in just the right places.  But, there seemed to be more bone than meat, although the flesh was fork tender.  Maybe Porky was on a diet.

I would have appreciated a little more generosity on the hickory sauce, since after a while, the meat tasted dry.  Nevertheless, it had all the comforting flavor I wanted.  I chose some mustard greens for my sides, and it was quite enjoyable - the bitter taste contrasting with the sweet savory barbecue.  A queer side, however, was the two biscuits it came with.  It was plain and doughy, totally lacking flavor.  It reminded me of puto seko, and I would rather preferred a honey glazed biscuit a la Texas Chicken or Popeyes'.

Pete's Buffalo Wings, P349 (+8% service charge)

Oh, and did I forget to mention we did order STARTERS?  For an appetizer, the Buffalo Wings came dead last.  Hooray for service.  Still, there's nothing that fried chicken wings can't do.

Despite their diminutive size, the wings had a crispy exterior - perfectly deep fried.  The sauce was typical buffalo-style, but more towards the sour end rather than sweet.  It was addicting, pity that it came last.  Still, it was nothing spectacular and you could get better tasting and bigger sized wings at your dedicated wing spots, for an even cheaper price.

Murray's suffers from the predicament of its really long name.  A name too long people find it hard to remember.  And the slowness of service seemed to fit the lengthy billing.  Was it because they shared a single kitchen with the more populated Clawdaddy?  We didn't mind the long wait too much because we found ourselves in good conversation.  But starving people would run amok with this kind of pace.  Being a fan of cajun cuisine, I hope Murray's would have a second coming of sorts and breathe new life into their sleepy saloon.  Their dishes are okay, with the Salpicao and ribs batting above average.  I might come back though, if I see a happier mood in the near future.

Jones

Murray's New Orleans Bourbon Street Ribs, Steaks, and Oysters

2/F SM Mall of Asia, Entertainment Mall

South Wing, Seaside Boulevard

Pasay City

https://www.facebook.com/neworleansph

  

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Going Mad at Mad Marks!

Most people have their own set of comfort food.  It's that kind of food that instantly transports one home at a single bite, or sends rushes of endorphins and feel-good hormones at the mere sight of it.  Or that type of food that brings back memories, complete with a soundtrack playing in the background.

For me, my default choices are usually Japanese fare and American diner food.  So, it was just a matter of time, ever since I came back home, before I succumbed to my cravings.

I had been eyeing Mad Mark's ever since they opened in Kapitolyo just a couple of years back.  But I didn't get a chance to visit their flagship store then.  It was a welcome sight that I saw their signage radiating brightly from the windows of Glorietta 5 in Makati.  Images of greasy American food zipped across my mind.

Their branch in Makati was small but apparently larger than their original store. It was a weekday dinner and the place was packed, cramped, and noisy.  The smokey aroma from the kitchen was obvious once you stepped inside - a gripe for some people.  The menu was straightforward and familiar, a mix of Tex-Mex American food with a little twist.

Churrasco, P245 (+10% service charge)

The missus picked something light for dinner, the Churrasco, a soft shell-taco type of meal.  Two medium-sized wraps burst open with a colorful array of fillings.  The garnishing of green bell peppers, red onions, and caramelized onions made for an interesting zesty taste.  The wrap itself was soft enough and not tough to chew.

Something that we thought was light on the stomach was actually not.  The Churrasco was pregnant with meat and, lo and behold, rice!  The cheese was also distinct, and blended well with the overall theme.  The meat was USDA beef, and indeed it tasted high grade.  Tender and flavorful, I almost regretted not ordering the actual steak!

Surprise, surprise!  We weren't able to finish both wraps and had to bring home the rest.  Amazingly, the Churrasco tasted good the following day, even after reheating.

I went on to surrender to my whims - baby back ribs, of course!  Attractively priced at under 300 bucks, I had doubts about the quality of their ribs.

Johnnie Double Black Ribs, Half Slab, P245 (+10% service charge)

The half slab serving initially looked too small for me, but again, surprisingly, it got me filled up easily.  The ribs were generously glazed with their signature barbecue sauce, with just the right sweetness and tangy flavor.  The meat was fork tender, with a notable smokey flavor.  It was good and did not taste cheap.  But, it was not as superb as the more dominant restaurants serving ribs.

Interestingly, I adored the sides of corn and carrots and smashed potatoes it came with.  Not exactly a fan of potatoes (except french fries), I was pleasantly impressed by the salty mix of mashed potatoes and creamy gravy.  It was highly addicting, perhaps explaining why I became so full so quickly.  The corn also deserved praise, with its buttery delight and a secret powder (probably dry spice rub) sprinkled on it that made the difference.

Ragin' Cajun Wings, P150 (+10% service charge)

We were actually craving for buffalo wings that night before I spotted Mad Mark's, so I thought it was comforting to see this on the menu.  It looked and sounded nice, promising a sweet and spicy experience.  Sadly though, on my first bite, it was a salty and bitter bad memory.

The wings were overcooked and burnt!  Tell-tale signs of blackened outer coating left me gasping in exasperation.  The cajun sauce was a tad too sour and lacked the level of hotness I wanted.  It could not compensate for the bitter taste of burnt breading.  The exterior was crisp and the chicken meat was fine, but lacked flavor.  The chopped onion leeks did nothing to help save the dish.  It was almost painful to finish a paltry two pieces of wings.  When I pointed out this sacrilege to their waitstaff, their only excuse was that this kind of stuff really happens.  Really? How come I have never encountered burnt wings in my entire life in places like Buffalo's, Flaming Wings, Wingman, hell, even the budget B. Wings?  It was an utter disappointment.

Nevertheless, it might have been a case of right restaurant, wrong order.  Although, the Churrasco was a revelation and a hint that I should have ordered their best-selling steaks.  The ribs were fine and I would go back for it if I was craving for a quick escape for a budget homey meal of my favorite baby back ribs.  But, on a hungrier (and wealthier) night, I would return and sample their steaks.  The wings though, are an entirely different story.  Forgettable and regrettable, one would be better off skedaddling to the nearby Buffalo's Wings N' Things.  For a few bucks more, you'd get correctly and honestly done buffalo wings.  But perhaps for everything else (especially steak and ice cream), Mad Mark's should be able to deliver on their premise of honest good food.

Jones

Mad Mark's Creamery and Good Eats

2/F, Glorietta 5, Office Drive

Ayala Center, Makati City

https://www.facebook.com/MadMark.Creamery.and.Good.Eats

  

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Starting the New Year With A Stop: Wingstop!

With my current state of affairs here in Singapore, I have rarely found time to blog about my food finds.  Heck, I almost forgot my own password for my blogger account, finally figuring it out after a couple of tries.  It has indeed been so long since I've written anything! And it's such a sad predicament, especially with the treasure trove of multi-cultural cuisine that can be discovered in this island.

Nevertheless, the short break during the holidays gave me enough time to rave and rant about something I so thoroughly miss.  Despite the myriad of other cuisines here, I chose to share my first ever chance to devour one of my favorite comfort food - buffalo wings!

My kind of wall. 

Strangely, Singapore's love affair with chicken wings start and end with either barbecue wings or Asian fried chicken wings.  In my nearly three months here, I have never encountered a joint that served buffalo wings with much dedication.  This fueled my craving for the wings I miss most.  So, when I discovered that an American wing franchise was setting up its flagship store in Bedok Mall, I didn't think twice.  Wings or bust.

American vibe all the way.

Wingstop, as I soon learned, was quite well-established in the U.S. (though I've never heard of it in my few visits there).  Their first store in Singapore is quite the experiment - the space is safely small, its location unassuming in one busy corner of this mall.  Brightly lit, with famous U.S. landmarks providing the wall graffiti, the spot exudes American vibe all the way - a welcoming sight for ex-pats here, for sure.

Queing for the 'cue.

Like most wing joints, ordering is straight-up, no frills, fast-food style.  But mind you, the wings are made-to-order, so rest assured you're getting freshly created masterpieces.  Wingstop offers up to 11 unique flavors, and tiny red chili icons beside each item alert you to the spice level. However, there are only four flavors that come with a spicy kick (Original, Cajun, Louisiana Rub, and Atomic) - a tad disappointing for us who like to dabble in heat.  Seems like the flavors are not too challenging.

Unidentified flat object.

We ordered two of their 6-piece combo sets which seemed easier on the pocket (nothing is cheap in Singapore, of course!), priced at SGD 9.95.  The combo comes with 1 side, your choice of 1 dip, and of course a drink.  We chose to top-up (ooh, I so love that word here) one combo for a larger order of french fries and drink, all for an additional SGD 1.50 (around 53 PHP).  You can opt to mix two flavors for the combo, by the way.  After placing our orders, we were handed out this queer flat disc that lit up once our order was ready.  Pretty cool.  Chicken Charlie in ATC actually has a similar contraption.  Way to go!

You call these wings? Butterfly wings, perhaps?

The moment I grabbed my tray, my excitement dropped from eager anticipation to graveyard sorrow.  The wings were so miniscule!  Those absorbent white paper did nothing to help their sorry state  - it nearly obscured the dwarvish wings.  Still, I kept my spirits up as I slowly bit into each piece.

Cajun Flavor

My first dibs was the Cajun, as I still distinctly recall my last bite of Cajun in Red Buffalo back in the Philippines (oops, haven't posted that one yet, stay tuned!).  The authentic taste managed to perk me up again!  Each piece was lovingly coated with a unique mix of sour and zesty sauce, with a dash of real cajun spices that you can actually see!  The flavor seeped in to the juicy meat, and the skin was as crisp as it can get.  This was true cajun style wings, no doubt.

Louisiana Rub

I chose to stay home with the Southern flavors, so I picked the Louisiana rub.  Mundane to the eyes, the dry rub was barely noticeable.  At first bite, the flavors are subdued and subtle, almost bordering on the ordinary fried chicken flavor.  But as you continue munching away, the real flavors emanate, although still weakly.  This would have been a knock-out, had it been executed well.  Perhaps continuous bites were needed to bring out the flavor, but the only problem is, the wings were too small! (Luckily, for unknown reasons, an extra piece found its way in my tray accidentally).  Still, the wings were admirably crunchy on the exterior and juicy within.

Original 

For our third set, we tried out their version of the Original Buffalo flavor, as our palates sorely missed that distinct tangy taste.  To our utter disappointment, it was nothing close to the original.  It tasted more like sweet tomato ketchup flavor, like that old Jolly spaghetti sauce!  It was the biggest letdown of the night.  There was no trace of that sour-y and zesty flavor so typical of real buffalo wings.  Epic fail for a shop that claims to be wing experts.  In my opinion, every buffalo wing joint should get the original right!

Garlic Parmesan

But, the savior of the night came in 3 little pieces.  The Garlic Parmesan was perfectly done - crisp on the outside, bursting with flavor on the inside.  The strong taste of garlic was matched harmoniously by the parmesan cheese, cloying on the palate, joyfully playing on the tongue.  Every corner of each piece was full of flavor - down to the sinews and the bone itself.  Memories of our experiences in Wingman back in Makati were instantly conjured - this Wingstop version so closely mirrored what we had before.  This alone will make us come back for more.

6-piece Combo Set, SGD 9.95 (around 350 PHP)

All the wings would have been perfect with rice, but sadly, there was none (not even cajun rice).  We picked a large order of fries for our carbs, though.  And these were glorious - not your fast-food type lard fries.  The 1.50 SGD top-up was well worth it.

What's inside the big pack?

Fries overload!

In spite of the terrible mishap of the Original flavor, Wingstop manages to churn out at least one chart-topping flavor, the Garlic Parmesan of course!  The Cajun comes close, but I still have to try out the other flavors.  But, I can't help but compare Wingstop, a supposed American strongman, with the Philippines' own local versions.  First off, the servings back home are way bigger, not to mention with lower price tags.  Pound-for-pound, Wingstop is light-years behind in flavor and creativity with our own top guns (Wingman, Buffalo Wings 'N Things, Red Buffalo).

I still hope these are just first game jitters for Wingstop, and it needs to find its wings fast!  But for now, for lack of anything that comes close to real fried chicken wings here in Singapore, I would keep coming back - even for just the Garlic Parmesan or the Cajun.  Sorry, but the chicken wing scene in the Philippines is flying higher than anything here.

Jones

Wingstop

Bedok Mall

311 New Upper Changi Road

#B1-53

Singapore

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