Yen Yen: From Hole-in-the-Wall to Casual Street Food

There is almost a dirty connotation with the term "street food".  The mere mention of the two words conjures images of a wooden street cart being pushed around by a sweaty and grimy street vendor, complete with tall glass bottles with murky sauces, a sloppy stainless steel wok and recycled barbecue sticks.  Clearly not for the faint of heart (or stomach). 

But I adore street food, in the purest sense of the word.  I remember my college days along the hidden back streets of the DLSU Manila campus, behind the Gokongwei Building, there was a popular push cart vendor who sells anything from the ordinary fish balls to a complete pork chop rice meal.  Curiously, his loyal followers were a diverse mix: from conyo Lasallistas to geeky computer majors, to the average college student scraping the bottom of his allowance.  I loved the pork chops there - it had a homey and greasy taste, just like how anybody's Mom used to cook.

This is street food. I kid you not.

Apparently, street food can be transferred out of the streets and into an actual restaurant setting.  This has long been championed by Yen-Yen, a quaint nook that dishes out delicious Taiwanese street food fare.  Its original branch was a virtual hole-in-the-wall: occupying an area barely the size of a regular classroom, and beside a messy and dirty auto repair shop.  The only clue that what's inside was edible was the yellow signage that often misleads customers: "Taiwanese street food".  I'm pretty sure quite a few would have imagined exotic fare like scorpions or sea horses and other stuff only consumed by the bizarre, say perhaps Andrew Zimmern.

But that did not deter me to try out their original branch.  I have not regretted it since, and it was my little San Juan secret, a place I frequented whenever I wanted a quick and delectable meal.  The menu was unique, the taste unfamiliar yet sumptuous, and the prices were (pardon the pun) dirt-cheap.  Yen-Yen has since moved on to a brighter place, a larger area, and a more inviting vibe.  A minor tweaking of the menu, a little modern decors here and there, and Yen-Yen is back in business.

The new menu is bright and colorful, with new exotic additions.

In our numerous visits in both their old and new branches, there were practically only 2 items that we regularly ordered.  Blame us for the lack of adventure, yet these two items were off-the-charts delicious.  Nevertheless, Yen-Yen is a full-board restaurant, complete with noodles, dimsum, and main courses, each with its own unique and exotic twist.  It's just that we always preferred to order the dish that we came to know Yen-Yen for: the Taiwanese chops!

Pork Chop Rice, P170

Unlike any other pork chop, the Taiwanese version is relatively flatter and crunchier.  I'm inclined to believe that the meat is pounded into a thinner cut, and then coated with a crunchy breading.  The end-result is a tantalizing texture of soft, juicy meat within and a crispy outer skin.  Nearly devoid of any fat trimming, it is indeed a healthier version of the cardiac pork chop common in our households and a sexier model of the Japanese katsu.  The breading itself is spiked with secret spices, rendering a zesty appeal to an otherwise ordinary chop.  The blend of favors doesn't end there, with a peculiar side dip that flirts between a tomato ketchup and sambal sauce.  It's that dip that I'm most baffled - it has a tangy taste yet at the same time exudes a sweet-spicy feel.  Whatever it is, it is the perfect complement to the pork chop.  Available in a budget meal or a la carte, no visit to Yen-Yen will be justified without sampling their famous chops.

Chicken Chop Rice, P185

Long before milk tea shops had the bright idea of serving chicken chops, Yen Yen was already pioneering the trend.  These chicken fillets were similarly prepared, flattened and then coated with that spicy and crisp breading.  The Chicken Chops were perfectly deep fried, with the meat within fresh and juicy.  Again, its that queer red sauce that amps up the flavor.  If only I could grab a jar of that, it will make the world a better place.  Budget meals come served with a hefty portion of rice and generous mixed chopped veggies, a certainly filling treat all for less than 200 bucks.

Spicy Wonton, P88

Among the myriad of dimsum treats Yen-Yen has to offer, it's the spicy wonton that always wins out for us.  Served drenched in a bowl of chili chiu chow oil, these dimsum wraps are a meal in itself.  Six plump pieces filled with ground meat and kuchay, and then drowned in a spicy oil.  There's absolutely no way that we pass up on this on every visit.  In fact, we even ordered a modified version, having the dumplings deep fried instead of steamed, and then drenching them in the same oil.  Talk about flexibility.

Definitely, there are no tell-tale signs of street food aura within the new Yen-Yen branch.  Yet Yen-Yen assures us that what they serve here is actually being served in the streets of Taiwan, even using the same cooking gear and methods to preserve authenticity.  The taste speaks the truth, clearly divergent from the all too common MSG-infused Chinese restaurant fare.  If Taiwanese street food was this good, I wonder how the actual restaurant food tastes like.

Yen-Yen has seamlessly bridged the gap between mainstream cooking and street food.  With its new branch now more lively and earning a reputation among foodies and San Juan residents, it appears that the next step is expansion.  I hope though they keep the prices reasonable (prices had increased when they made the big move to the newer location).  Yen-Yen has successfully transformed hole-in-the-wall street food to a more casual experience.

Jones

Yen-Yen Taiwan Street Food

198 Wilson Street, corner P. Guevarra Street

San Juan City

https://www.facebook.com/yen.yen.food

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Cheap Steak for the Cheapskate: Snackaroo!

Despite my voracious appetite for meat, I am not a lover of steaks.  Ever since my traumatic experience in the U.S., I grew an aversion for anything with 'steak' attached to its name.  I wince as I recall back then how the big-bodied Americans stacked thick slabs of meat like they were fluffy pancakes.  I got myself a hefty slice to try, finished a third of it, and for the rest of the week, I was belching steak breath as my enzymes failed horribly to digest the meat.  I decided then and there never to touch the steak again.  So, I fell in love with the tender baby back ribs.

If I were to have my last meal, this would be at the top of my list.

But destiny would have it no other way, as I discovered a humble hole-in-the-wall steak joint hidden somewhere in QC.  During my first visit there, she was insistent on letting me try out their steaks, fully aware that I loathed the mere sight of it.  But, I gave it a shot.  I never regretted it since.  And I have been craving for it almost every month of my life.

There are a handful of budget steak shops around the QC and San Juan area, like Everything At Steak, Slice N' Dice, and the like.  But when it comes to 'budget' steak, none epitomizes it best than Snackaroo.  Snackaroo is a carinderia turned one-stop steak shop.  Jutting out along the corner of a busy street, the place has no air-condition, no screened windows, hell, not even a decent parking space.  During peak hours at night, you have to be adept at parallel parking just to get your steak fix.  That is, if you're lucky enough to get a parking spot.

The tables and chairs are simple wooden fixtures, arranged just behind the grilling area.  Works for me, since the smokey aroma of barbecue heightens the senses and makes everything taste spectacular.  The menu is often greasy - yes, you read that right - greasy, from all the hands that have handled it the whole day.  It is uncomplicated and straightforward, pick and order.  Better yet, the classic turo-turo works for some, as Snackaroo is really a carinderia complete with pots and pans of different viands displayed out front for every passer-by to see.

The one page menu does not do justice to the glorious steak.

In other words, this seems the last place you'll find a quality, great-tasting steak.  But read on, and I guarantee you'd be bringing out Google Maps to find this place.

A few days ago, I had another attack of Snackaroo craving, so we scampered quickly to this branch in QC.  We ordered quickly two cuts of steak and a couple of cups of rice to boot.  The curious thing about Snackaroo, however, is they often run out of one type of cut.  They offer only T-bone and Porterhouse, but frequently the latter sells faster (probably because of its heftier serving).  That night it was only the T-bone available.  

That's not soup.  That's the magical essence of the steak here in Snackaroo.

While waiting for the steak to be grilled, our plates of rice were served, along with the ethereal gravy, the secret to the distinct taste of Snackaroo.  Served in a small bowl, this was not your ordinary KFC type of gravy.  It has a buttery overtone, a smooth texture, and a smokey flavor.  Despite its lackadaisical appearance, the gravy is the perfect partner for their steaks.  The makers are so smart to know that, and so extra gravy here comes with a price.  Unless you're friends with the wait staff, you won't get any free refills here (we did, actually).

T-Bone Steak, P145

The steaks here come out one way only, medium well.  I'm not sure if you could order it otherwise, but I never did try.  Surprisingly, medium well was perfectly executed, in spite of the primitive grilling gear.  After about 10 minutes or less, these two big plates were set on our table.

Grilled to perfection.

The meat was impeccably charred, the grill markings evidence of the freshly smoked taste.  The portions are big enough to nearly fill the whole plate, although its thickness not even breaking half a centimeter.  At first slice, the juicy fibers offer the slightest resistance, showing tenderness all throughout.  Nearly devoid of marinade, you get to savor the juice of the steak in its unadulterated form.  

The hint of fat and strands of sinewy tendons tempt even the most religious diet.

What I absolutely adore with the T-bone is the cloying layer of fat and the chewy strands of tendons.  These offer a contrast in texture to the firmer meat.  And Snackaroo delivers with just the right cuts to tempt even the strictest dieter.  Drenching each piece with the gravy is the way to go, a match made in heaven.

At less than 150 bucks per serving, Snackaroo has got to be the best affordable steak in town. Although you may find other shops that serve rice and sidings along with the steak for that price tag (mostly in food courts), there is no other experience comparable to this.  The thinner cut may put off the avid steak fan, but for me, the lighter weight was more friendly to my sensitive innards.  Amazingly, the steak was quite filling, and we often couldn't finish it in one sitting.

Now there's a happy camper. Craving satisfied!

If you're looking for honest-to-goodness, no frills, affordable steak, this is it.  No fancy music, no expensive wine, no suck-up wait staff.  Just good old T-bone and Porterhouse.  If you're not squeamish about dining in an open carinderia and rubbing elbows with the table next to you, and instead just concentrating on the steak itself, Snackaroo is worth every penny.  Their steak even cracked the Top 10 List of Best Steaks in Manila by spot.ph.  Seriously.

Snackaroo clearly deserves its ranking along with the higher-end joints.  If I were to be executed  tonight and had one last request for food, this will be at the top of my list.  That's how good it is.  Hands down, the best cheap steak for every cheapskate.

Jones

Snackaroo Specialty Foods

J. Jimenez Street, Kamuning

Quezon City

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Chubby Chicken: Chubby is the New Sexy!

Big is beautiful.  Especially when it comes to food, the heftier the serving, or the bigger in taste, the more people will surely be enticed.  When it comes to chicken wings, I always scrutinize two quintessential features: the size and the flavor.  Yes, this blog is about wings again: my habit-forming comfort food.

Katipunan Avenue is replete with chicken wing shops.  There's Flaming Wings for the traditional buffalo version, the Korean invaders Bon Chon, and the local twist Manang's Chicken.  But tucked ostensibly along the back-streets is a quiet favorite among students and foodies alike.  Away from the brighter and busier main street, Chubby Chicken occupies a small spot in a building it shares with a convenience store, a classy shawarma shop, a frequently visited steak joint, and then a tea spot.  On a usual school day, it's pretty obvious which gets filled up first.  Not the convenience store, of course.

The Cheeky, er, Chubby fellow.

I got my first dibs on Chubby Chicken even before I found out they had a stand-alone branch.  In one of those bazaars at Rockwell, we were looking for a cheap and quick dinner after shopping around the stalls.  The scent of fried chicken and the sight of gleaming drumsticks were enough to tempt us to try out this hitherto unknown brand.  We were already fond of Chicken Charlie and Bon Chon and the like, but we were quite curious about this homegrown brand.  What's more was that we noticed that the servers were very liberal with the sauce, scooping it freely onto the steamed rice.  We thoroughly enjoyed our little discovery that night, hoping to chance upon that wondrous chicken again someday.

Until one night on the way home, we saw the familiar sign of a chicken with chubby cheeks.  I looked it up on the net and soon concluded it was the same chicken we had tried months before.  And so, on a rainy late night, we dropped by their small shop.  It was almost 9PM on a Saturday, and the place was nearly deserted.  Perhaps, since it was May and classes had not yet resumed, so it felt relatively empty.

The most wanted list. Reward: lifetime supply of Chubby Chicken.

The shop was quaint and cozy, but didn't feel like a fast food joint.  There were montages of simple art decors and a bulletin board studded with satisfied customers, mostly students of the nearby schools along Katipunan.

Living up to its claim as Katipunan's best!

It was almost closing time, yet the wait staff was still eager in taking our orders.  We weren't too hungry to order rice with our chicken, so we wondered if we could have it ala carte sans the carbs.  Surprisingly, they obliged even if it wasn't even allowed on the menu.  They willingly deducted the charges (15 bucks) for the rice.  The chicken comes in only two mixes: sweet or spicy.  Naturally, we went for the latter with a special request of overflowing sauce and amped up kicks.

Oozing with sex appeal.

We actually ordered for the two-piece set (which should have consisted of a drum and a wing), but we were delightfully surprised to be served with three wings instead.  So now it really felt like a chicken wing joint.  

For a shop that labels its chicken "chubby", the sizes of the wings were anything but.  I wonder if  the drumsticks they dished out here were diminutive as well.  I could distinctly remember that months ago, the size of the drums we had were fat and plump.  So I was excitedly expecting huge wings.  I was taken aback at first sight of these.  However, at first bite, I realized where the "chubby" part was.

Chubby Chicken, 2-piece, P118 (with rice; if without rice, P15 deducted)

The wings looked glorious as it bathed in its glistening spicy sauce.  The sprinkling of chili on top was a hint of what to expect with a mouthful of these delectable wings.  The skin was impeccable: deep fried to a crisp.  The breading was light, just enough to give a crunchy texture.  The meat remained juicy and oozing in its natural  flavor.  The liberal ladle of spicy marinade penetrated the meat within.  It was reminiscent of the sweet chili sauce commonly present in Thai and Vietnamese restaurants, although this mix was tangier and exuded a home-made vibe.  And in case the flavor dampened a bit, there was more than enough to go around.  Talk about finger lickin' good.

But the superlatives don't end with the wings alone.  We ordered for a side of Chubby Fries, which was available in Cajun and Cheese flavors.  It goes without saying which variant we picked.

Chubby Fries, Cajun Flavor, P78

The fries were cut thick from true potatoes.  No lard here, I can assure you.  However, the secret  to this marvel was the cajun powder.  It was similar to a dry rub on barbecued meat, with its fine sandy texture and the zest of the different spices.  Nowhere have I tried anything like this. It had cajun written all over it, the taste of New Orleans exploding with each piece.  It was highly addicting, and I wished I could take home a jar of that magical powder.  A definite steal at less than 80 pesos, the Chubby Fries upends my other favorite Potato Corner barbecue fries on all counts.

Fries like no other.

To dissipate the intense flavors, Chubby Chicken offered imported sodas like Dr. Pepper.  Too bad for us that it was out of stock that night.  It would have partnered well with the kicks we got from the wings and fries.  We ended up with a glass of root beer.

He's not happy.  But I am.

Chubby Chicken is the perfect example of the phrase "more than meets the eye", or "don't judge a book", and other cliches.  Even if the size of the wings were average, they were fat with flavor and pregnant with oomph.  This was not a dedicated chicken wing shop anyway, so it is forgivable that they only offer two basic flavors.  Although I may suggest that they should come up with third one, using a concoction of that magical cajun powder.  I certify it will become a hit.  At least for me.

One thing sure though is that Chubby Chicken has been a blockbuster among students on a tight allowance and foodies looking for no-frills fried chicken.  For less than 120 bucks, you already get a value meal with 2 piece of chicken.  Not bad, considering the colonel's fast food joint nearly costs the same but with an already boring flavor.  The flexibility with the menu they showed that night is a downright plus factor in service.  There's free wi-fi so you can slowly ruminate your chicken while browsing the web.

Chubby Chicken offers a whole array of stuff, from pasta to ribs, and even all-day breakfast!  I would definitely return and try out their other offerings.  But those fries have been the object of my fantasy ever since.  I do hope they find a way to expand to other areas.  Now green-blooded Lasallians have something to envy from their arch-rivals other than somebody named Ravena.  And with the difficulty in locating this hidden gem, you'd think those Eagles were concealing it on purpose.

Jones

Chubby Chicken

1B Xavierville Residences

Esteban Abada corner Rosa Alvero Street, Loyola Heights

Katipunan, Quezon City

https://www.facebook.com/chubbychickenph

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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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A Hole-In-One With A Hole-In-The-Wall: 8065 Bagnet

Hole-in-the-wall food finds are like unrefined gold: they glitter underneath the dirt and smudge that covers them.  Behind those dilapidated facades or those rustic interiors, beyond the lack of adequate ventilation and appropriate sanitation, there exists a one-of-a-kind culinary experience, or a dish that's to-die-for.  A few restaurants even ride on that "hole-in-the-wall" tag line, labeling themselves as such, when they are actually not.  Apparently, there is some bucolic charm with that moniker, attracting the adventurous foodie.  However, not all are true-blue, down-to-earth, neighborhood joints.

Dreaming of pork rind..

8065 Bagnet is an open secret among food bloggers and foodstagrammers.  It is almost legendary, like the fabled shangri-la of yore.  And like that mystical hideaway, the original branch of 8065 Bagnet is tough to find.  Let's get it straight, the "Bagnet" there is not an actual street, but the "8065" is the actual lot number, along Estrella Street.  Where, pray tell, is that?  It's tucked clandestinely in a right-turn corner when you skim along Kamagong Street in "ghetto" Makati.  Kamagong Street is like a poor-man's Timog Avenue / Katipunan / Kapitolyo / Aguirre Avenue. There are a handful of good foodie treasures just waiting to be stumbled upon.  Yes, stumbled upon.  For in my search for 8065 Bagnet, armed with my Google Map, I nearly missed the shop while driving slowly along the short stretch of Estrella Street.  And that was in broad daylight, when the sun was at noon-time high.  There was no large gleaming signage, no road sign to point you there.  There was only a wooden panel and a poorly-set dark red signage with the large numbers: 8065.  I had to take another look just to check if I was in the correct spot!

Luckily, it was already past the usual lunch hours, and I managed to find a parking space right out front.  8065 Bagnet is a diminutive joint with an even smaller space in the front yard for al fresco dining.  When you get inside though, the atmosphere instantly changes.  Dark and dank like an old Manila restaurant, deftly positioned dim lights highlight the art adorning the otherwise unimpressive walls.

Idyllic artworks decorate the dark plastered walls.

Abstract art and charcoal paintings.

The seats are simple wooden chairs and tables, the air-conditioning nearly non-existent, adding to that old-world charm.  The menu book was bare and simple, consisting of laminated print-outs of their food offerings that perhaps rarely, if ever, changed.  We were famished at that unholy hour, so we quickly succumbed to our heart's desire.  Bagnet all the way!

For the uninitiated, bagnet is an Ilokano institution: if Korea had double-fried chicken, Ilocos had double-fried bad-ass pork rind.  And the clever guys behind 8065 Bagnet practically tossed everything in with it: curry, gata, pakbet, kare-kare; the list goes on.  I wouldn't be surprised if they come up with Speculoos Bagnet anytime soon.

Bagnet in Spicy Gata, P120 (solo meal)

Every version came in a solo budget meal for those saving up, and also ala carte for those with a hearty appetite (pun intended).  We picked a solo meal each.  Although I wanted to get the kare-kare mash-up so I could compare with my all-time favorite Pino version, I picked the spicy gata instead so the missus could have a taste of my dish.

At first sight, it was a hit.  The pork was gloriously gleaming in its oily majesty.  For a budget meal, the serving size of the viand was surprisingly abundant.  Also, it was fairly distributed in fat and meat, although I preferred the former of course.  I put my low-pork diet on hold for that day as I indulged.  The skin was perfectly executed - crisp all the way through, charred in some parts to give that grilled taste, and golden brown in the rest to exude the familiar lechon kawali texture. The meat was firm yet easy to chew, flavorful in itself.  The gata was a totally different story.  It was obviously either straight from the can or the tetra pack.  I would have preferred fresh coconut milk, and then simmered slowly in the spices of the red siling labuyo.  That would have made this version immaculate.  Nevertheless, the bagnet was already flawless.

Bagnet Sisig, P120 (solo meal)

She picked the sisig version with a special request of added chilis to amp up the spice level.  Boy, was I envious.  Chopped up chunky pieces of perfectly done bagnet sizzled in its own fat, and a hint of lechon sauce (Mang Tomas, perhaps?), with garnishings of red and green siling labuyo for color and kicks.  At first bite, it was heavenly and deadly.  Despite the sauce, the pork skin remained crispy throughout, and the underlying fat soft and cloying.  The chopped up meat was easy to chew and digest.  There was something mysteriously wonderful with the sauce that I couldn't quite make out.  The dish felt like paksiw na lechon done in sisig style.  Whatever it was, the bagnet sisig is to-die-for.  She couldn't quite finish it because the spice kicked in sooner than expected, so we had the leftovers wrapped for home.  That's just a testament on how big the serving size is, considering this is supposedly a budget meal.

Every aspect of 8065 Bagnet was bona fide hole-in-the-wall.  The prices were cheap, yet they did not scrimp on the serving sizes, regardless if it was a budget meal.  The place was rustic yet charming.  The upper floor was a larger and brighter dining area, although more humid.  I suggest the lower floor for a more romantic feel or a gastro-pub / bar aura.  Don't expect kingly service from the staff though, this is practically a glorified carinderia.  Nevertheless, 8065 Bagnet is worth the trip and the traffic.  I envy people living in Makati for harboring such shops serving up no-nonsense honest-to-goodness food.  I believe there is another branch along Leon Guinto near Benilde, for hungry budget-conscious Lasallians.  

8065 Bagnet is for those hungry for sumptuous food without feeling squeamish about the place.  Anyway, that's what hole-in-the-wall really means: the food is the star.  So much so that Estrella Street may very well be renamed Bagnet Street in the near future.

8065 Bagnet

8065 Estrella Street, San Antonio Village

Makati City

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Jozu Kin: Glittering Gold

Not all that glitters is gold, so they say.  But if I may say so myself, not all that is gold is glitteringly expensive.  Sometimes, a restaurant may appear too extravagant and intimidatingly so, such that some would-be diners shy away, expecting an exorbitant menu.  In addition, at times it's the location that sends us the wrong impression, scaring away the average Joe.

Burgos Circle is a high-end hang-out for the high-life society of Taguig and Makati City.  But its quaint and serene surroundings invites people from all walks of life to revel in this quiet piece of land.  The Circle is nestled in a tucked-away part of BGC, hidden by the tall condos surrounding it.  Surrounding the Circle is a circumference of restaurants, both the familiar and the unique, offering a wide array of food choices.  As expected, most of these shops are also high-end, and the price, of course, follows.  But, there is one Japanese restaurant that, well, glitters, amidst the brilliance of the others.  I did not let myself get intimidated by the high-class feel of Burgos Circle.  (Actually, I already read about Jozu Kin in some food blogs, so I had a hint about their menu.)

We were early for lunch

The facade of Jozu Kin is stoic, yet charming.  The tall brick tower contrasts with the more modern and vibrant glass panels and overhead roof.  I could imagine how the front would look during the night, with its big golden signage outlasting the others.  The interiors however, was another visual treat.  The brick walls exuded a homey yet a classy feel, with black chairs and tables giving off a hip and chic vibe.  Indeed, with the dim lights, it felt more like a gastro-pub rather than a straight-up Japanese restaurant.  It was lunch time though, so no late-night party goers here.  We picked a cozy spot in the upper loft.  Surprisingly, there were already a few diners enjoying their lunch.  I figured Jozu Kin was better populated during the prime time hours.

A dilapidated menu could mean one thing: many diners.

The menu book was unsightly: it was beat-up and crumpled at the edges.  Yet, that could mean only one thing: many diners have returned here.  We quickly browsed the menu, our hunger pangs catching up with us.  We picked a few favorites, uncharacteristically foregoing my favorite gyudon.  I figured a seafood feast for this day was a healthier alternative.  Little did we know that we were soon in for the feast of our lives.

Kani Salad Shooters (free!)

After placing our orders, the attentive wait staff placed an appetizer on the table, compliments of the house.  The Kani Salad shooters was mild yet filled with flavor, the mayonnaise tart yet with a hint of sweetness.  The crab sticks were fresh and crisp.  A very hospitable welcome for hungry couples.

Maguro Togarashi, P258

Soon, one by one, our orders arrived.  She agreed to order one raw dish, a rare event in the universe.  But, we never regretted it.  The critically acclaimed Maguro Togarashi  was surreal.  Fresh, raw, and choice slices of tuna coated with a spicy paste (reminiscent of gochu jang of Korean restos), and then sprinkled liberally with crunchy tempura batter and a zealous drizzling of wasabi mayonnaise.  The creation was perfectly crafted.  The contrasting texture of the softness of the raw tuna and the crispy tempura batter played delightfully on the tongue.  The zing of the wasabi and the spicy paste amped up the flavor.  A fiery start to the meal, this dish raised the standard for the next orders.  Will the rest of our food deliver?

Yasai Itame, P192

In a bid to start a healthy lifestyle, we ordered a vegetable dish.  The Yasai Itame was a teppan grilled mix of bean sprouts, cabbage, diced carrots, and bell peppers, garnished with crunchy string potatoes.  The greens were fresh and crisp, and the teppanyaki sauce was not overpowering.  We didn't finish this order, since unwittingly, we didn't realize our other teppan order had a generous siding of Yasai Itame also.

Rainbow Maki, P245

The Rainbow Maki was art in itself.  The roll was skillfully kept in place by a thin slice of cucumber, salmon, and mackerel.  Each roll was lovingly draped with a generous serving of a special mango cheese sauce.  Although the roll was over-sized by the rice, again the play of flavors stood out.  The distinct taste of cheese complemented the hint of mango sweetness, with the freshness of the salmon and cucumber blending in harmony.  The mere sight of this maki whets the palate.

Salmon Teppanyaki, P311

No, that's not meat.  That's perfectly seared chunky slices of salmon, grilled in a delightful salty-sweet teppanyaki sauce.  A serving of yasai itame accompanied the fish.  The salmon meat was golden on the outside, yet fresh and pink within, oozing with juiciness.  In my opinion, one of the best salmon teppanyaki I have ever tried.  And I'm not even fond of salmon because of its often funky taste, so that says a lot.  This must be second to the version I've tried in the now closed Origami back in Greenbelt.  So now, it's at the top of my list.

Ushi Ebi Tempura, P350

No Japanese restaurant experience would be complete without the ubiquitous tempura.  But, there was nothing ubiquitous about the Jozu Kin version.  The tiger prawns were large and plump, while the breading was just thin enough to coat the goodness within.  The coating was perfectly deep fried yet not too oily.  The prawns themselves were fat and juicy.  For five really humongous pieces, a price tag hovering just around 300 bucks, I'd say this is a definite steal.  And if you're still skeptic about the size of the prawn and the price, take a look at the following picture.

Meal fit for a Jozu King.

See the tempura at the center of the table?  Those are really huge tiger prawns, nearly the length of the chopsticks I'm holding.  Pound-for-pound, the price is worth it.

Cooling off with Fresh Dalandan and Lemonade

For such an upscale location, Jozu Kin is surprisingly reasonable, even affordable.  What was more amazing, was that when I got the bill, there was no service charge.  Yes, you read that right.  I wonder if that was a clerical error, but they did not check the bill again.  If indeed there was no service charge, then there you have it.  Not only that, the service was in fact, quick and precise. The welcome appetizers was a clue to an above-and-beyond type of service.  The wait staff was attentive and cheerful, even during those sleepy lunch-siesta hours.  More so, the manner of presentation of all the dishes exuded a posh and elegant aura, without a hefty price tag.

Jozu Kin is divine, but not extravagant.  It is refined, yet not overly lavish.  It is the perfect spot for a late-night date, a prime location for a get-together with friends, or even just a quick escape for the hungry bar-hopper.  The best-selling Maguro Togarashi and the gargantuan Ebi Tempura are consistent winners and will never fail to impress.  My only complaint?  There is no other branch.  Yet.  There used to be one branch in Ronac Art Center along Ortigas Avenue, but sadly, that closed down.  So, we have to wait in anguish for another to open (hopefully a good location in the south, greedy me!).  And finally, even with the scaling up of prices in everything, I hope Jozu Kin retains its reasonably affordable menu, while keeping loyal to its tenements of kingly service, impeccably executed dishes and fashionably presented creations.

Jozu Kin

Forbes Town Center, Burgos Circle

Fort Bonifacio, Taguig

https://www.facebook.com/pages/Jozu-Kin/115375515145699

Disclaimer: This was an incredibly late post, so I'm not sure about the current prices.  Prices quoted above were referenced from www.munchpunch.com.  As always, prices are subject to change without prior notice. Damn.

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