hole in the wall

Scout - - CONTENTS -

PHOBOBO

What: The Viet­namese food cor­ner that looks like a movie set piece/old-school bill­board

Try: Their spe­cialty beef noo­dle soup and name­sake, the Pho Bo. You’ll know it’s not the Chi­nese noo­dle soup when you taste the dis­tinc­tive mint-like avor na­tive to the re­gion’s cui­sine.

LIB­ER­A­TION SHAWARMA

What: Mid­dle Eastern food on steroids

Try: The clas­sic beef shawarma, with a side of tuom (the usual yo­gurt sauce), shatta (a sort of Egyptian chili sauce), and fries that taste like curry. Make the most out of all the dips!

KWONG’S PRO­VI­SIONS

What: Chi­nese food in­spired by San Fran­cisco’s Mission Street

Try: The Maki Mi, a sticky pork noo­dle soup with fried ten­der pork and roasted gar­lic GREEN CHEESE

What: Cheese­cakes uf er and lighter than a cloud

Try: The orig­i­nal cheese­cake, a matcha cheese­cake, or a dou­ble choco­late cheese­cake for dessert

SCOUT’S HONOR

What: The very rst craft cookie bar in Manila, by Chef Miko Aspi­ras

Try: Any one of th­ese cook­ies—Red Vel­vet, S’mores, Deep Dark­est Se­cret, and then wash it all down with some sweet bamboo char­coal milk.

MIS­TER DE­LI­CIOUS

What: The best ar­ti­sanal meat eatery (meatery?) straight from Makati’s week­end mar­kets

Try: The huge Wagyu Pas­trami Reuben, or their other sand­wiches. That thing looks daunt­ing at rst glance, but can be con­quered with a knife.

TINY DUCHESS

What: The tini­est—but tasti­est—eclairs, man

Try: They’ve got all sorts of eclairs for you to choose from; for this, we got the Choco­late Green Tea, the Dou­ble Choco­late, the Blue­berry Cheese­cake, and the Caramel Pop­corn.

BAD BIRD

What: Fried chicken, with the umami turned up to 11

Try: The corn and coleslaw plate, prefer­ably with two big chick­ens. The corn’s gonna be sprin­kled with cheese and kew­pie, while the coleslaw could ei­ther be made of tog­a­rashi or kim­chi.

POSPORO

What: Mex­i­can street food with a Filipino twist Try: The to­cino na­chos, but you don’t have to stop there. You can pair that or any other viand with na­chos and tostadas, as tacos, or a bur­rito.

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