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5.058 TERRP 26(1.23) Goldilocks: Bopis

-Cycle 5, Item 58-
4 (Tue) March 2014

-Filipino-
Bopis

1.0

at Goldilocks (Robinsons Place)

-Ermita, Manila-

solo

Try Every Restaurant in Robinsons Place (TERRP). In Manila through mid-April, living above Robinsons Place, I'm going to attempt eating my way through the mall.  As far as I know, nobody has ever done anything like this, so this could be my unique contribution to the food/blog scene of Manila. Given time constraints, I'll aim for the 39 establishments (currently) on the first floor, working my way up.  

This is the 26th restaurant in the series, the 23rd from the 1st floor.  Padre Faure Wing.


Previously covered restaurants (for installments 01-10, see post 11(1.11) below; for installments 11-20, see post 21(1.18) below):

- 11(1.11) Feb 5 / Wendy's (American) (see 5.031 Baconator Mushroom Melt) / 1.0 / $

- 21(1.18) Feb 24 / Ya Kun Kaya Toast (Singaporean) (see 5.050 Chicken Sa Po Fan...) / 2.0 / $
- 22(1.19) Feb 25 / Mangan (Filipino) (see 5.051 Inihaw na Bangus) / 1.0 / $$
- 23(1.20) Feb 26 / Pepper Lunch (Japanese) (see 5.052 Chicken Pepper Rice) / 2.5 / $$
- 24(1.21) Mar 1 / Burger King (American) (see 5.055 3-Meat Whopper) / 1.5 / $
- 25(1.22) Mar 3 / CafeFrance (French) (see 5.057 Hefty Fish & Potato Wedges) (English) / 0.5 / $$


Goldilocks is a Filipino chain restaurant/bakery.  Founded in 1966.  Currently 420 locations throughout the Philippines, including 22 in Manila.  Typical fare that Filipinos like on the cheap and quick, like pork stews and chicken barbecue.  Most of the items are cafeteria-style ready-to-serve, available in combinations with rice.  

Nothing over 200 pesos.

Bopis is a Filipino pork dish.  Random bits of the animal, like meat and innards and skin, braised or stir-fried with spices in soy sauce.  Often served as a pulutan (finger food), typically eaten with beer--like Korean anju.


The food wasn't really to my liking.  I had no idea what bopis was at the time, just pointed at whatever looked okay.  From what I can recall, the dish didn't seem to include much in the way of meat or innards, mostly skin, with little tufts of hair, and fat, which would explain the pool of oil.  In any case, everything was too porky for me.  
  
This was as far as I could get.

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