Condemnation

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comdemnation
 

comdemnation

Dont’ ever waster your money here. So pricey and culinaristic sounding but… but…OMG! Trying to imitate the THEN Tropical Hut (not now ha?-coz now is worst). Patty was bombarded with loaf bread soaked in full cream milk thus resulting in a creation so milky (not creamy) crumbling each time bitten-lacking the bit flesh-toughness of real beef. You will scout for the patty itself as it is topped with plenty of ek-ek. Bacon was basted with either honey or inverted brown sugar that it came out to be like “turon” (fried wrapped banana sweetened with brown sugar). Lacks the smokey-salty-meaty pleasure of a bacon.
The marinated fries was ok. Coffee swirl? AYAW! So mahal lahat ala namang dapat i-mahal. (I don’t like. Pricey but I don’t taste a bit to demand such a price)
Clue: in the Philippines’ posh commercial community called BGC.

 

 

CONDEMNATION: OMG! YUKy “Bara-Bara” (wantonly & blindfoldedly adding anything to food) Resto

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Tagging wifey to accompany our daughter for her annual check-up in one of the biggest, most modern, classy and really elitist hospitals, had lunch break in one of restos in the complex.

Holy…my daughter’s “Tapa” was dredged in flour to make them crispy…and categorically bland. This is the height of “no-brainer” approach to make meat appear crispy.
Nonsense recipe in this case.
My wife’s “Sinigang” showed off the old stock plain boiled-fish belly that left us scratching our tongues-bellies being “MAKATI” (itchy to tongue when bitten). Topping it all, soup was also 100% bland, acidity anemic but, mind you, dumped with bowl-full of veggies.
As usual. Another try to be “culinarist”.
Good recipe “innovators” or creators use their heads for flavor roundness…not plain experiments or “bara-bara” approaches resulting to misfires.

Clue: Again in posh BGC housed in the biggest hospital in the area.
Learned that owner chef is so popular.
Not an excuse to serve that kind of food.

 

 

CONDEMNATION: ANOTHER DON’T GO RESTO with TO GO ONE (just to even up)

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This one is actively inviting franchisees. Try their “main bragging right” BURGER PATTIES-full of EXTENDERS TO THE BRIM. Tastes like Textured Vegetable Protein (TVP) topped with sauce-concoction that my grandkids literally spit out what’s in their mouth.

And GOD, expensive.
They are trying to penetrate the market of “beefiest BURGER” but FAR from it. Not pure. Spices and other ingredients used DO NOT complement and are actually FIGHTING each other to get into forward position of being the first spice to be tasted. THERE IS NO TOTALITY of flavor. No roundness.

Clue: to date (January 10, 2016) ALL…repeat ALL outlets had closed already.

RECOMMENDATION:
Of all these “chef-chef craze”, I particularly like “NINYO’s”.
It’s down Esteban Abada St., Loyola Heights, QC.
Distinctly recommending their baked oysters.
Just exact blanching of oysters, as must be, plus generous drips of its sauce creation
which I think would be warmed white wine with honey added for sweeter turnover. PERFECT!

Forgot the high sounding nomenclature of the sliced chicken I ordered but I love the
place…romantic…serene…great food. And just walking stroll from my house.

 

 

CONDEMNATION: Another Burger House

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It really pains me that many of “us” “happy eaters”, while paying the right higher amount, are served with food where raw materials are the ones used by LOW COST equivalent.
A good example is: for almost 95% similarity, the raw mats used in the production of “those P20.00 1+1 roadside burgerans” are also used in the processing of
“one of the most publicized, adored and really fast-sprouting burger houses”.
The 2 main garnishings absent in the low cost one are: fried bacon and lettuce. And patronizers of this joint taste ONLY these 2 items and claim…very good,
tasty, yummy…WHAT? What is yummy? The bacon, lettuce & the garnishings or the patty itself?

Questions: Why adorn patties with mountainous “ek-ek”? Can’t they be delegated to as “sides”? Are you covering up something in the patty?
“Extenders” galore sum up the ingredients in the high cost patty. From hydrated TVP to chicken MDM (Mechanically Deboned Meat of chicken) to tapioca starch. WHEW! this is up-front robbery.
What to do: when you’re served with burger that you’ve paid a wealth to enjoy…separate the patty from the bun and all the garnishings and the dressings. Bite…just bite into the patty and examine the aroma + flavor well. Does it have that “ango”? (the distinct smell of beef flesh) Have you bitten some “tough flesh” of beef?
If you get a plain smelling patty (no “ango”) and the texture is very well ground-no bits or chunks-and a bit bouncy (“ibalibag nyo sa lamesa”-slap it unto table top)…pag matalbog (should it be bouncy)…WOW, you might be eating the ones that are sold by giant burger chains which will cost you a lowly P65/complete meal.
This is libelous. I won’t tell you. Best is: next time you plan to eat in any of those burger joints email me. I will tell you what they use for raw mats.
I know. It’s my line.

Update: October 09, 2015, now, ALL branches are closed.

 

 

CONDEMNATION again:

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Contrary to NINYO’s there is this PWEH again at plush BGC.
Imagine charging you, I think, P340+ or thereabouts for an appetizer, my favorite..” old style tokwa’t baboy” (fried tofu & pork in soy-vinegar dip) that were meticulously dumped (WHAT?) in small crystal glasses where tokwa (tofu) was fried in rancid oil, the baboy (pork) boiled so blandly while the “lintik” na sauce was so sweet-as if I was eating GUINATAN (sweetened sticky rice with coconut) then garnished with I don’t know herbs and spices that did not give any harmony to the taste. WHAAA!!! NEVER AGAIN. NEVER. NEVER.
Did not finish as usual, INCLUDING the main-chicken ek-ek, I ordered.”Sumpain ka ng demonyo!” (you be cursed by demons)
This guy is “so sikat” (popular) which makes me conclude again that his place is “I had been there site ONLY”. (visit once, paid luxuriously for bad food then brag to everyone via Facebook, Twitter & Instagram)
CLUE: Do I talk so “loud”?