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5.324 TEITY 26 Highlight : Spareribs

-Cycle 5, Item 324-
25 (Tue) November 2014

-Singaporean-
Spareribs

3.5

at Tao Yuan

-Malate, Manila-

with EK Kim, R Kim

TEITY.  Try Every Item at Tao Yuan* (see previously 5.322 Shabuki).  Attempting to eat my way through the restaurant, all 222 items (excluding shark's fin and desserts).  From what I've seen so far, it would seem to be one of the best in the neighborhood, solid on all counts: taste, quality, variety, service, vibe, proximity, maybe price.  Once I've tried everything, I'll know exactly what to get, depending on the circumstances, whether it's for a quick bite on my own, a casual night out with friends/colleagues/family, or a formal occasion hosting bosses/VIPs.  That kind of certainty, in the unpredictable culinary landscape of Manila, will be invaluable.

*The domain has recently expired, but I leave the link in case it comes back up.

Something of a sequel to TERRP (Try Every Restaurant in Robinsons Place), which had me eating my way through an entire mall, all 85 restaurants (see generally 5.247 Original Recipe Fried Chicken...), much to my eternal regret and shame.

8 new items tonight, total 139 down, 83 remaining; 26 visits so far, averaging 5. items per visit as of tonight, on pace to finish at TEITY 43.

BLUE: highly recommended / GREEN: respectable / YELLOW: mediocre / ORANGE: better avoided / RED: never again / GREY: off-limits due to ethical concerns


The highlight of the meal was the Singaporean Spareribs.  Chopped into bite-sized pieces, some with bone, some without.  Breaded, deep-fried--nicely crisp.  Coated in a sweet sesame-soy glaze, tasting somewhere between Korean galbi and Kyochon chicken.  Straight to the top of the menu for the Korean WPRO staff.


Roasted Crispy Pork Belly (3.5)--essentially lechon kawali, amazing contrasting textures, crispy on the outside, ridiculously tender inside, delicate pork flavor.

Asado Steamed Bun (2.0)

Pan-Fried Beef with Flat Rice Noodle (3.25)--solid, but otherwise unremarkable.

 Taro Puff (1.5)--minced pork, encased in taro, but too mushy.

Egg Tart (2.0)--the classic Hong Kong snack, slightly sweet, could work as a mini-dessert, right before a final plate of fruit.

Unicorn Style Chicken with Ham & Black Mushroom (1.5)--essentially Hainanese chicken, ham was way too salty, mushrooms okay.

 Smoked Beancurd Sheet Roulades with Shredded Vegetables (0.5)--had been looking forward to this, but it turned out inedibly salty and greasy, the first dish that I've had to send back; to the management's credit, they admitted that it hadn't been properly executed and canceled the order from the final bill.

Beancurd Roll with Superior Sauce (3.5)--previously sampled, ordered again for confirmation (see previously 5.286 Beancurd Roll with Superior Sauce), wanting to end the meal with something good--confirmed.


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ADDENDUM

10 (Fri) April 2015

Finished (see generally 6.095 Done).

4 comments:

  1. This comment has been removed by a blog administrator.

    ReplyDelete
    Replies
    1. Didn't mean to delete Lisa's comment above, which asked about the "unicorn-style" chicken.

      I described it as Hainanese chicken: see http://project365ki.blogspot.com/2013/09/4267-chicken-rice.html

      Don't know what "unicorn" refers to, googling doesn't come up with anything.

      you haven't commented in ages, and THAT's what you ask about??!!

      Delete
  2. I haven't commented in ages either but this unicorn thing is hilarious. I thought it was called "unicorn-style" chicken because doesn't that arrangement of broccolini/asparagus/whatever-the-heck-that-green-stuff-is appear to stand out like a unicorn horn? hahaha

    ReplyDelete
  3. the green thing is gailan (chinese broccoli).

    i don;t think it has anything to do with it, because the same dish with fish and abalone isn't called "unicorn."

    anyway, always great to hear from you!

    ReplyDelete