Quick Bites: Goto Monster's Goto Special and Tokwa't Baboy

Goto Special

 For me, nothing heals and soothes like a bowl of arroz caldo. My first memory of the stuff goes all the way back to when I was a pre-schooler. One time, my dad picked me up from my grandparents’ house in Mandaluyong’s Old Wack-wack area then we made the short drive to the old Good-ah in Greenhills. I remember walking across the small bridge that allows pedestrians access into the restaurant, which, to my 5-year-old imagination, was quite magical. Then my dad and I sat on the counter and he ordered—chicken arroz caldo for me, goto and tokwa’t baboy for himself. I must have loved it, because since then I would ask our yaya to prepare chicken arroz caldo every time I felt sick or when I needed some good coddling.

To this day, I still pine for my yaya’s classic chicken arroz caldo when I’m under the weather (or just feeling blue). Although, recently, I was just as comforted by Goto Monster’s one-of-a-kind Goto Special. The porridge itself was rich, thick, and flavorful. You pick up the essence of a robust, aromatic broth used in cooking the short-grain rice and malagkit—an heirloom recipe from owner Jean Hill’s grandmother.

Jean added her own twist with the toppings and you can be assured that each ingredient was deliberate. Of course, there was tripe—because any self-respecting goto has got to have it. Goto Monster’s was tender and didn’t have the gamey, barnyard taste from sub-standard preparations. Instead of the usual hard-boiled egg, Jean decided it made more sense to use half a salted duck egg. “Plain chicken egg is just as pretty,” she imparts. “But, you don’t really get much flavor from it.” She then adds another dimension with some shredded tinapa, and rounds it all up with the traditional garlic crisps and green onions. What you get is a blitzkrieg of flavors, elevating the homely porridge into something that would induce cravings from any time of the day.

Tokwa't Baboy

 With all of that already going on in the goto, you will probably think that an order of Tokwa’t Baboy is excessive. Perhaps, but you will be missing out on something pretty darn good if you cast it aside. The fried tofu is crisped up and sliced, and then tossed in a bowl of cubed pork and fresh onions. But, instead of the usual cartilage or kasim, you get juicy bits of bagnet—that fabled Ilocano crispy pork dish marinated in sinamak and spices. With the flavorful meat, the sauce does not have to work overtime, though it is a study in sweet/sour balance in itself. No matter how filling the goto is, I will always have space in my stomach for this.

People always wax poetic over their favorite comfort food, and I am obviously no different. Goto Monster offers a jazzed-up alternative to the classic Filipino dish but still gives you that feeling of coming home. Its not trying to be fancy—it’s the same roadside preparation served amidst down-to-earth surroundings. But it is better, and it makes you want more.  



Goto Monster 
P. Ocampo corner Dungon Sts. 
San Antonio Village, Makati City 
E-mail address: gotomonster@yahoo.com

Quick Bites: La Nuova Pasteleria's Profumo di Tartufo

Recently, I was half-heartedly watching an interview with legendary fashion designer Diane von Furstenberg on TV while the hubby was distracted with his fantasy basketball league on the iPad.  As she luxuriated on her plush couch, dressed in one of her coveted wrap dresses, she said something that deeply resonated with me and caught my attention.  When asked by the British interviewer what it was- with the organized chaos brought about by astronomical success- that kept her sane, she imparts: “Solitude.  Sometimes, we owe it to ourselves to just be alone.”   

            In this frenetic, modern lifestyle, we have taken huge pains to stay connected and be constantly “in the loop” with whatever new gadget that does the job fastest (and makes you look cool while doing it).  But despite the constant need to be in touch with each other, there is that little voice that says when you need a little time on your own.  Just be still and quiet, allow yourself to clear your mind.  Or think.  Whatever it is that you feel you need to do for yourself.  Even as a young girl, I cherished these moments alone where I am allowed to dream and wish and wonder.  And now, when the young girl’s daydreams are replaced with harsh realities, these little pockets of solitude are all the more precious. 

            Last weekend, I spent some of this sacred alone time with a plate of Profumo di Tartufo at La Nouva Pasteleria- a mountainous pile of tagliatelle in truffle-perfumed cream sauce and porcini mushrooms, topped with wide films of prosciutto.  That rich cream, coupled with the dense earthiness of the mushrooms and the heady aroma of truffles, acted like a healing elixir for my soul.  I tear off a little piece of ham as I roll the wide, flat pasta around my fork, and it imparts just the right amount of salty, porky flavor to an already highly immoral dish.  I derived so much pleasure from it that, as I sat there alone, I was wishing that I had someone to share it with.

            And enough for two, it truly was.  I wrapped the remnants of the pasta and hurried home, feeling revived, my mind clear.  I felt it in my bones that I was ready for a fresh week and the new experiences it will bring.  Watching Matt scarf down the other half of the Profumo di Tartufo, hearing his grunts of approval (punctuated by the occasional commending profanity)- I count my blessings:  I am only alone when I choose to be.

La Nuova Pasteleria

G/F San Antonio Plaza

McKinley Rd., Forbes Park

Makati City

Tel. no. (632) 867 2370

Quick Bites: Halal Chicken Over Rice

As a foodie walking around the streets of New York, I noticed a big change since the first few times I visited the city.  Sidewalks that were once dominated by the ubiquitous hotdog stand now shares it with what used to be considered exotic fare- Halal food. 

                

Halal foods are described as “foods allowed under Islamic dietary guidelines”.  What initially comes to my mind is a highly restricted diet wherein flavors are compromised in the name of religion and health.  However, I soon discover that following certain guidelines does not in any way result in bland and boring food- something New Yorkers have obviously discovered these past few years.

               

I have heard about Chicken Over Rice from my young relatives who, on numerous occasions, have stumbled out of a New York City bar or club and were lured by the scent of chicken or lamb cooked over a hot griddle.  

We were told that the best halal cart can be found at 53^rd St. and 6^th Ave., but unfortunately we never found ourselves in that area.  However, we did find a cart in front of Mt. Sinai Hospital and, like most that were within a 20-foot radius of the spot, we were lassoed in by the aromas of exotic spices and meat.

                

The choices are very simple: chicken, lamb or falafel accompanied by either rice or flat bread (or both).  I initially tried the popular Chicken Over Rice, but later on I have discovered that a combo of lamb and chicken is a tastier option.  The allure seems to lie on the pungent mixture of spices- from the flavorful rice, to the marinated meats, to the spicy kick of the red sauce and garlic yogurt.  It is a full-on attack on the senses, and at $6 a plate, an amazing deal in a notoriously expensive town.  

Quick Bites: Chinky's Batchoy

My notes on my Bacolod food trip have been long delayed. But now that my cravings for delicious Negrense dishes keep pawing at me like a restless puppy, I suddenly have the sense of urgency to write about it. It’s like therapy I suppose. Whether it will help me get over these yearnings or actually worsen them, we’ll find out soon enough.

 The object of my desire as of late is Batchoy (originally from La Paz, Ilo-ilo)- that steaming bowl of noodles in chicken broth, topped with pork organs, cracklings, scallions and- for the “special” version- a raw egg. The aroma and dense richness of the broth is a full-on attack on the senses, making this one of my favorite soup dishes of all time. Therefore, when I went on my first trip to Bacolod a month ago with Matt and our host Marky V., I knew I just had to try their batchoy, thinking that its proximity to La Paz definitely gives their versions an edge over the Manila variety.

 Yes, I did try 21’s batchoy. Unfortunately, no, I did not particularly like it. It could have been an off day for them, wherein their kitchen churned out a product that was both lacking in taste and presentation. But, instead of wallowing in disappointment, I just shrugged my shoulders and trudged on to the next exciting meal.

 Fast forward to the day of our departure, wherein we found ourselves in a fast food joint called Chinky’s. My husband- the little pervert that he sometimes is- thought it would be a clever play on words to say that he has “eaten at Chinky’s”. Since we had time to spare before lunch, Marky and I decided to indulge his juvenile request and stopped at the fast food joint at the ground floor of a low-rise building. The menu board offered little variety, so we zeroed in on my favorite bowl of noodles.

 When our food came, we were pleasantly surprised by the presentation- firm noodles soaked in glistening hot soup, topped with big chunks of chicharon and a fresh-looking egg with a beautiful, bright-orange yolk. The flavors were spot-on, just how I imagine good batchoy would be. We polish off our bowls in no time, happy, yet stunned by our discovery.

 Don’t be fooled by the fast food set-up and odd menu- Chinky’s has really good batchoy.



Chinky’s 
Po Hang Bldg. 
Gonzaga cor. Gatuslao Sts. 
Bacolod City 
Tel. no. (034) 7080620

Quick Bites: Achiote's Guacamole

When I was a tiny foodie, I associated avocado with breakfast. Growing up in Antipolo, we had seasonal harvests from the avocado tree in my grandma’s backyard. Naturally, we would eat them the way my mother grew up eating them, and that is grated into thin, spaghetti-like strands, showered with white sugar, and doused with a lot of fresh milk. Groggy, my sisters and I would eat them before we left for the five-minute ride to school, energized soon enough by the fatty fruit and strung out from all the sugar.

When I discovered Mexican food, I became aware that avocado can be savory, too. And it is delicious. Guacamole is an avocado-based salsa which is served alongside some of the more popular Mexican dishes, such as quesadillas, tacos and nachos. But once in a while, it does take center stage, such as in Rosa Mexicano at Columbus St. in Manhattan, where young and trendy New Yorkers scarf them down with blue corn chips and pomegranate Margaritas. The first time I tried them almost a decade ago, prepared table-side and served in what looks like an Aztec artifact, I was immediately hooked on the stuff and would search far and wide for something that would come close in flavor and quality.

Finally, and without much fanfare, I discovered the Naked Guacamole in Achiote. Matt and I were excited about their other dishes- tortas for Matt, tacos for me- and ordered their guac with chips and salsa more as a mandatory appetizer. “Pre-game”, if you will. It arrived quickly in its chilled margarita glass, majestically rising an impressive four-inches from the base. I scoop up a sizeable amount with a crisp tortilla chip and very little expectations.

It was love at first bite. The pronounced flavors of scallions, tomato and cilantro with the creamy chunks of avocado were immediately addicting. This guac is not your run-of-the-mill condiment that you slather on top of a cheese quesadilla- it commands your full attention, with only a crisp corn chip acting as a tasty spoon. I am happy and smitten… and delighted that I no longer need to hop on a plane for excellent guacamole.



Achiote Tequeria
G/F Powerplant Mall
Rockwell, Makati City
Tel. no. (632) 9229336

Quick Bites: Arepas

After a night of drinking in Orlando, we were all struck with the munchies and looking for a quick bite before heading home. Matt and I were with A & J, and we were accompanied by J’s cousin Carlos, his girlfriend Deyra, and their friends. Carlos and company, like J, have Hispanic roots, and luckily they know where to go for some Latin-flavored midnight snacks.

We headed out to the more industrial side of town, where- at 3AM- everything was pitch black save for street lamps and the head lights of oncoming traffic. Later on, I discovered that the spot where we ate was actually across a BMW dealership, and that it was on one of the busiest streets in Orlando. But, being completely unfamiliar with the area, everything looked dark and a bit daunting.

Carlos wanted to bring us to his favorite taco joint, but unfortunately they were closed for the night. Instead, we just went to a food truck which was parked nearby. “Cool! A taco truck”, the silly chinita exclaimed. Carlos answers, “Nope. We’re having arepas.” Fine, I think to myself. Tacos, arepas, same thing. Of course, I soon discovered, that they are indeed two completely different things.

An arepa is a dish made of ground corn dough popular in Columbia and Venezuela. The dough is shaped into a disc and either baked, grilled or fried, and then topped or stuffed with meat, seafood, salad, tomatoes or cheese.



We walked towards the truck and tentatively weave through the crowd. I look at the menu on the side of the truck and tell Carlos that I’m having whatever he’s having. I was thinking that this could be the last time I’m having an arepa in a very long time, so I might as well make it count. While we patiently wait in line, I watch the spunky Latinas, probably inebriated after a night of drinking, make fiery exchanges in Spanish. A particular one catches my eye, really pretty and loud. A 200-pound Rosario Dawson. I subtly tell A to take a look, but she averts her eyes to the ground and whispers, “Dude, I’m trying not to make eye contact.” Probably a good idea.

It was below 30 degrees and it started to drizzle, so A and I ran back to the van and let the boys wait for the food. Carlos came back, minus Matt and J, and he said that they walked a few meters to the Chimichurri burger stand. We drove closer to the burger stand and prepared to devour our arepas wrapped in aluminum foil.




Mine, like Carlos, was stuffed with shredded beef, shrimp and yellow cheese. “Oh, it’s like a donner kebab”, the silly chinita mutters under her breath. Exasperated, Carlos says, “Nope. Totally different”. I finally take a bite and then discovered what Carlos meant. It surely is not a taco, and it most definitely is not a donner kebab. The arepa, slightly crunchy from the grill, has a slightly chewy, lightly grainy, consistency that is unlike any pita or leavened bread I have ever tasted. The subtle maize flavor perfectly borders the essence from the meat, the fresh zest of the salsa verde and garlic sauce, and the mild creaminess of the yellow cheese. The shrimps, just quickly heated on the grill, pop like cherry tomatoes in my mouth when I bite into them. “It’s (expletive deleted) delicious”, I say over and over again.

A few days after, I am already craving for arepas again. Matt and J go out with the boys, and they bring some arepas home for me and A. I was a bit skeptical, thinking that I might have been a bit tipsy the first time around and I could have overrated it. Everything tastes good at 3 AM after a night of wine and beer, the silly chinita thinks to herself. I take a bite.

Nope. It’s really good.

Thanks to A & J for the photos.


Arepas truck (near Tacos del Rio,
Right across the BMW showroom)
Orange Blossom Trail
Orlando, FL

Quick Bites: Sandy's Pizza

In this over-saturated food industry, it is very rare that I come across “good finds”. You know, those small, hole-in-the-walls where you find excellent food with a home-grown feel. Everything seems to be going in the direction of “bigger and better”, franchising, constant expansion, banking on the tried and tested formulas and distributing it to the masses. Nothing wrong with that, but most of the time the quality and painstaking care that is put into preparing delicious food is lost.

Recently, when I was coming home from work, I saw a delivery bike with the name “Sandy’s Pizza” emblazoned on the box parked in front of our building. I have read about it more than a year ago in other blogs but have never gotten to try it. Since we lived in Makati at the time, it was impossible to have a taste of this much talked about pizza that is based in residential San Juan. I don’t know how it is now, but at the time they were only doing deliveries and did not have facilities for dine-in customers. Despite that, people were constantly gushing in their multiply.com site about how delicious the pizzas were and that they could not get enough of this gem of a pizzeria.

It took a while after spotting that delivery bike until Matt and I finally got to sample Sandy’s pizza. The first time we had it, we passed by their small store in San Juan at around 9:30 PM, hoping that they were still taking orders. Although they were already closed, they were kind enough to accommodate us and baked us a combination pizza (Chicken Curry, Garlic Tuyo, Garlic Chorizo and White Pizza) for take-out. The second time, we had them deliver another combination pizza (Garlic Tuyo, Mexican Chili, Meatzarella and Filipino Adobo and White Cheese) to our pad.

Both times the pizzas were absolutely phenomenal- and I do not use that word loosely when it comes to food. Yes, there are some pizzas out there that come close and even fewer that might be better (actually, only Caruso comes to mind), but what has gotten me smitten is that its high quality and tastiness has taken me completely by surprise. First of all, the pricing I believe is just right. It might be more expensive than your average neighborhood pizza joint, but for the authenticity and quality that you get, you cannot complain. Second, the toppings are unique and full of flavor. They are not overly-generous with it, but you can be sure that they taste good. Finally, the crust is perfect- soft and chewy on the inside, light and crispy on the outside. If this is not the perfect pizza, then it surely comes very close to it.

I think foodies like me appreciate dishes and restaurants more when we get the vibe that the food comes from someone who is more of a food lover than a businessman. And I get that feeling from the owner of Sandy’s. You can tell from how the crust was made to the careful conceptualization of her innovative pizza toppings, she has put a lot of love into these pizzas. Although I have never met her (I just saw pictures of her in her multiply site with her famous actor brother), I can’t help but admire her for turning her love for a particular dish into something truly spectacular that she can share with others. You just got to love that, too.

Sandy’s Pizza
J. Abad Santos St.
San Juan, Metro Manila
Tel. no. (632) 7218334
Website: sandyspizza1.multiply.com

Quick Bites: Hing Fat Tea House (Hong Kong)

After our substantial seafood lunch at Lamma Island, we took the ferry back to Central and did some shopping. After a quick pit stop at Lux in Lan Kwai Fong (an area in Hong Kong that is world-renowned for its night life), our tummies were once again signaling us for a refill. Too tired to think and feeling grimy from all that walking, I- along with Foxychef, Beersponge and Juggies (my parents have already gone back to the hotel), decided to take the MTR back to Tsim Sha Tsui, head straight to the hotel and order room service.

From the station, we were walking towards Canton Road when Foxychef spotted the assortment or restaurants and bars in Ashley Road. We stopped in front of a small teahouse where there was a glistening combination of roasted meats hanging behind their glass window. We did not even have to think since our stomachs made the decision for us. We immediately walk into the busy dining room and order.

The dining room of Hing Fat was typical of any Hong Kong tea house: walls plastered with pictures of the house specialties (in this case, everything in the menu was on display), the lighting severe, the decors simple and utilitarian.

First to arrive was the Roast Pork. We were so hungry that we dove into it before our fried rice arrives. The skin was crispy with a good blistery top, like a perfectly-cooked lechon kawali. The meat was so tender and flavorful that I did not find myself looking for the sauce.

Next up was our order of one-half Roast Goose. Again, it was perfectly roasted and flavorful, the considerable layer of fat under the skin ensuring the mouth-watering moistness of the meat. There’s really nothing left to say.

To balance out our heart attack-inducing meal, we ordered some Broccoli with Garlic and Red Peppers, along with several pots of complimentary hot tea.

We loved this place so much that we took my parents here after Sunday mass. My dad, a big fan of Cantonese food, had nothing but good things to say about the dishes that we ordered. Also a horse-racing aficionado, he was more than pleased when the manager was kind enough to switch to the horse-racing channel so that he can catch the Mercedes Benz Derby Trials in Sha Tin on the flat screen in front of us. In my dad’s world, that meal could not have gotten any better.

Hing Fat Tea House
Ashley Road
Tsim Sha Tsui, Kowloon
Hong Kong, China

Quick Bites: Uncle Moe's

Matt and I almost broke up because of their Chicken Shawarma.

Yes, I admit it was lame, fueled mostly by too many rounds of Irish Peckers (we came from a pub), but for some reason I was insanely jealous. Instead of spending time with me, he would much rather go all the way to Pasig in the wee hours to chomp down on the grilled Middle-eastern snack. I was furious and I thought he was being- as Jennifer Aniston famously put it- “uncool”.

The following day, sober and sheepish, I agreed to go with him to Uncle Moe’s to try their famous Chicken Shawarma. If I almost lost my fiancé because of it, it better be worth it.

The restaurant/bar’s clientele are mostly visitors of the nearby driving range, as well as the residents of the neighboring villages. Despite being in the same row as a couple of well-known pizza places, it seems to have gained quite a following on its own. The eatery has both indoor and al fresco seating, where customers (from boardshorts-wearing college boys to well-dressed, Ferrari driving professionals) can enjoy a few beers and some well-chosen Middle-eastern dishes, the most popular of which is the chopped grilled chicken wrapped in warm pita bread.

You can either order the regular Chicken Shawarma (which comes with chopped raw cabbage, onions and tomatoes) or the all-chicken version. I decided to order the regular size, while Matt expectedly went for their large one.

It was truly the best Chicken Shawarma I have ever tasted. The meat was moist, the marinade mildly pungent and flavorful. The garlic sauce was creamy and not overwhelming at all. I appreciated that the vegetables were fresh and crisp, which gave a nice contrast in texture.

I gobbled down my order in less than two minutes, taking bites off Matt’s second order, as he watched me condescendingly. I admit when the battle is lost and when it is time to accept defeat, so I allowed him some well-deserved gloating as I picked off his plate.

At least now I know we will never fight about Chicken Shawarma again.



Uncle Moe’s Shawarma Hub
City Golf Plaza
(Across Valle Verde 3)
J. Vargas Ave., Pasig City