It’s easy to forget where you are when you’re at Makansutra. The 12 stalls in this large corner of SM Megamall are busy working woks, firing up grills, and coming out with plate after plate of mouthwatering dishes. Singapore’s hawker base is now in Manila, offering a capsule trip around Asia for its best street food.
K.F. Seetoh, founder of Makansutra and all its brands, sells more than just food. For example, he talks about the history of bak-kuh-teh, Singapore’s answer to pork nilaga. “No one was cooking with the ribs, so someone decided to put them in soup and now it’s one of the country’s national dishes,” he shares. Makansutra’s hawkers had similarly humble origins.
Present are Ah Tee (oyster omelet, radish cakes), Geylang Claypot Rice (the tofu is a must-try), Adam’s Ribs, Alhambra Padang Satay, Donald and Lily (laksa), Jin Ji Kway Chap and Braised Duck, Hong Kong Street Old Chun Kee (chili crabs and bagoong chicken), Malacca’s Nonya Mee Siam, and more. The stall in the middle serves Asian drinks and light snacks, like bandung (a combination of milk and rose syrup) and kaya toast.
Representing local flavor is Gooba Hia by chef Him Uy de Baron and culinary personality JJ Yulo. Giving a twist to pares, the stand vends braised beef and tripe, mixed beef with noodles, and twice-cooked beef ribs.