Makan­su­tra

Yummy (Philippines) - - Ready To Party -

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.

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