Sen Lek Thai Noodle House: From Rags to Riches

In the foodie scene, each restaurant has its own story.  I'm a big fan of rags to riches fairy tales, no matter how cliche they may be.  It's always fascinating to see a humble little nook rise to stardom.  It gives us something to cheer for in a world filled with daily negatives.

My sister remembers Sen Lek Thai Noodle House as a small joint in a lesser known part of BF.  I never had the chance to visit them when they were still relatively unknown.  But she swears the food, especially the noodle concoctions, were authentic and good.  Fast forward to a few years back, when Sen Lek resurfaces like a prodigal heroine.  Currently, they occupy a strategic spot along the main road of Aguirre, reeling in patrons, both the loyalists and the novice.

Their current home is large and brightly lit, exuding a cozy vibe with walls adorned with Thai-themed furniture and snippets.  On a lazy Sunday lunch time, the place was half-filled.  Ordering is simple since the menu is quite limited.  The star of course are the noodle soups, but they do offer Thai staples such as curry and tom yum  soup.  They do offer rice meals which seem value-for-money.

We were in a bit of a hurry, so we ordered three rice meals that seemed bang for the buck.  We added another order of noodle soup to share among the three of us.

Wanton Thai Noodle Soup, P100

I'm not kidding.  This big bowl of homey goodness is just a hundred bucks.  Filled nearly full with a smooth, warm broth, the Wanton Thai Noodle Soup is a definite bargain.  The broth was mild and not overpowering with a herbal taste.  Some people have aversion to a queer, medicinal tasting soup, but this is quite tame and should agree with most.  Add a little sriracha chili sauce and you're good to go.   

The flat noodles were soft and perfectly al dente.  I liked the generous serving of fresh mongo sprouts swimming in the mixture.  A dash of chopped herbal greens and onions added color and dimension.  The dumplings though were a bit sad and tasteless, like a cheap grocery version.  Nevertheless, beggars can't be choosers with such a dirt cheap price.  I'm usually not fond of noodles or ramen, but I do have an inkling for Vietnamese or Thai noodles.  This, save for the wonton dumplings, is a steal.

Chicken Pandan, P160

Mom picked the chicken pandan, a usual Thai favorite.  This version, however, was regrettable.  Out came two minuscule, nearly flat portions of chicken wrapped in burnt pandan leaves.  

The chicken was dry and crusted.  It was nearly devoid of flavor, and no amount of soy vinegar dip could save the dish.  It was overpriced and disappointing.  We should have picked another noodle soup instead, which are all value for money.

Beef Curry, P140

I grabbed the beef curry rice meal since I wasn't in the mood for a chicken dish.  The serving looked ample, with a sizable amount of white rice.  The sauce looked fiery and exciting, as I eagerly sampled it.

The curry gravy was a tad too oily but was indeed fiery.  It had a hint of zest but the spice level was not overwhelming.  I enjoyed pouring the mildly sweet and milky sauce on my immaculate white rice.  The beef strips were thin but commensurate in number.  It was tender but some portions were inconsistent.  Also, there was nothing else inside the bowl.  I would have appreciated some eggplants or carrots, or even potatoes.  Now I really miss the massaman curry I had back in SG.

Green Chicken Curry, P130

My sister picked the ubiquitous Green Chicken Curry rice meal.  It looked mundane but the taste was surprisingly good.  The curry gravy was less oily than my beef curry, perhaps neutralized by the chopped eggplants and string beans.  The vegetables were fresh and crisp, for that matter.

The sauce was also mildly sweet and had spicy overtones.  It was highly addicting and would undoubtedly lead one to order extra rice for that generous amount of curry gravy.  It reminded me of the curry I had in Maxwell FC.  It had a more watery consistency which some would not prefer, but it was enjoyable pouring spoonfuls over the rice.  The chicken was tender and flavorful, unlike its pandan counterpart.

Thai Iced Tea, P60

All the heat and tangy flavor deserved a cool down, and what better way to do so than with the all-time favorite Thai Iced Tea.  This version was a few notches too sweet, but one can always douse it with more water.  I liked that the leafy taste was distinct but not dominant, and I could somehow make out a little spice on the drink itself.  A perfect pairing for all the spicy Thai dishes here.

I'm not sure where Sen Lek made its first beginnings, but what it is now is a far cry from its humble little corner spot it used to occupy.  Despite the obvious changes, they have manged to keep prices at bare minimum, and thus kept its loyal fans coming back and virginal converts like me to keep wanting it.  The noodle soups are bang-for-the-buck, with its hefty servings and authentic taste.  Some of the dishes might be hit and miss, or too tame for Thai food purists.  But with a price that's hard to beat, a location that's hard to miss, and food that hits the comfort zones, Sen Lek is more than just the cliche of rags to riches.

Jones

Sen Lek Thai Noodle House

4 Delfa Street, corner President's Avenue

BF Homes, Paranaque City

https://www.facebook.com/pages/SEN-LEK-THAI-NOODLE/209933752464115

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The Thai Chic: Mango Tree Bistro

Along with Japanese and Chinese cuisines, Thai food remains as one of the longstanding foreign flavors that our country has learned to embrace in the past few decades.  I vaguely remember Oody's and Dusit Thani in Glorietta years ago, already blazing the trails for Thai cuisine.  Both remain in existence.  The typical Thai restaurant used to be a dimly lit shop adorned with statues of Buddha in his quiet repose.  Yet the new brand of Thai seeks to break the boring and traditional, to cater to a wider and hungrier crowd.

A mix of modern class and traditional virtues.

On the outside, Mango Tree Bistro looks more like a hip late-night bar.  On the inside, dimly-lit surroundings with walls highlighted by purple and white hues accentuate the modern vibe.  The fixtures are all in minimalist black, including the chairs and tables.  Low-set sofas and wooden-paneled tables are arranged neatly outside for al fresco dining.  True to its name, the bistro feel was pervasive.  Clearly, it was far from traditional.  Yet don't be surprised if you find a gem of a dish here instead of a cool drink.

It may appear intimidating at first for people who don't frequent bistros, bars, and the like (like me).  However, Mango Tree Bistro serves your traditional Thai food favorites with a more trendy take.  It was our first time to eat Thai food together, so Mango Tree Bistro was an interesting choice.

Taking it up a notch, Mango Tree Bistro was one of the first restaurants to upload its full menu on the Ipad.  A novel concept, and a brilliant one at that.  Not only do you get to peruse the delectable choices in full HD, it offers a different level of interaction.  With dishes that had tongue-twisting names longer than your own, it was helpful to provide crystal clear images of what you were to expect on your dining table.  With a few flips of the finger, we ordered our Thai favorites.

Popia Phad Thai, P180 (+10% service charge)

It's always appropriate to start off any Thai experience with spring rolls, fried or otherwise.  The Popia Phad Thai were deep-fried vegetable rolls, akin to our local lumpiang gulay.  But the comparisons end there.  These rolls had bolder flavor and more filling, consisting of rice noodles, mongo sprouts and bamboo shoots, with a hint of cilantro.  The sweet chili dipping sauce is the perfect partner for this starter.  In fact, I could eat this with rice rather than as an appetizer.

Gai Satay, P250 (+10% service charge)

Another all-time favorite is the chicken skewers, the Gai Satay.  These tender fillets of chicken are grilled and coated with a peanut sauce that adds nutty and sweet overtones to that distinct grilled flavor.  This was perfectly executed, with the meat remaining juicy and tender, and the flavor seeping through.  The side dip of additional peanut sauce adds further flavor, in case your palate yearns for more.  Although not wildly spectacular, their version hits all the right notes.

Talay Prik Thai Dum, P350

For the main dishes, we picked a mixed seafood specialty.  The Talay Prik Thai Dum consisted of strips of squid meat, fish fillet, and shrimps, stir-fried in a signature black pepper sauce, and then garnished with crispy bell peppers and onions to add a little zest.  The squid was tender and easy to chew, although the fish fillet was a little bland.  The shrimps were too few to number, and I would have preferred more shrimps than squid.  Nevertheless, the black pepper added enough zing to the mixture, lending a bold and unique taste. 

Panang Gai, P350 (+10% service charge)

Rounding up the main course was the ubiquitous curry dish, the Panang Gai.  This red curry infused stew consisted of tender slices of chunky chicken meat with the usual garnishing of bell peppers and mixed vegetables.  We had requested for a spicier version, and they even served us a separate bowl of chili powder.  Nevertheless, the sting level was enough on its own.  It was not overpowering, yet sufficiently cloying to keep me busy scooping up the wonderful curry sauce onto my eager jasmine rice.  Hands down, this was our favorite for the night.

Thai Iced Tea, P80 and Calamansi Juice, P100 (+10% service charge)

To dissipate the fiery flavors of the curry and the others, the Thai Iced Tea is the perfect compliment.  Unlike your corner milk tea cafe, this version is sleek and stronger in flavor.  The distinct taste of the tea leaves stands out, while the milk infuses a creamier texture.  The Calamansi Juice was not on the menu but a special request, and the wait staff willingly obliged to concoct an impromptu mix.  That was a definite plus for me, as they were flexible enough for any of the customer's requests.

Classy and chic, Mango Tree Bistro is pioneering a new age of Thai in the foodie scene.  No more of that shabby looking joints with Buddha as the centerpiece.  In here, the food takes the spotlight.  A bit on the pricey edge, yet the plating and presentation offers you a fine dining feel.  It can be argued that there are quite a number of Thai restaurants that serve way better-tasting dishes with knock-me-over flavors at a cheaper price.  But for a different ambiance and impeccable service, coughing up a few more bucks for Mango Tree Bistro appears worth it.  The aura of the restaurant is relaxing, yet at the same time lively and hip.  

A testament to their trail-blazing success is another branch in Greenbelt, and then a higher-end and more refined experience with Mango Tree in BHS Central.  Maybe on an ordinary day, for a quick Thai fix, I might pick the cheaper Thai hole-in-the-wall joints (like Dek-A, soon).  However, on a special night, when you want to impress without going overboard, Mango Tree Bistro is the unmistakable choice.

Jones

Mango Tree Bistro

Third Level, Trinoma Mall

EDSA corner North Avenue

Quezon City

http://mangotree.com.ph

https://www.facebook.com/MangoTreeBistroManila

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