Maybe we've had too much business in this column lately and not enough leisure to justify the by-line, so I thought I would give a little space for some recent great discoveries. It's been a while since I wrote about an interesting new find in the restaurant row and I would like to share them here.
Our roving Business & Leisure crew found this wholesome restaurant with a sexy name in Marikina City—the name is Meat Slut, opened only in January 2017. The choice of name, according to one of the owners Chef Ryan Guanzon, was really influenced by the appeal of sexiness, but the total ambience belies the name because the place is pleasant, bright and cheery and wholesome. The owners found this old closed down restaurant in Lilac St. in Marikina and transformed it into this new- concept restaurant.
Another thing that catches your eye is their tagline: "Being vegan ain't that much fun." So that tells you that this place proudly serves meat, more specifically fine meats with excellent marbling. The owners say that they want to educate people on how technology has been helping culinary arts in recent years and their concept here in Meat Slut is precision cooking. They have sous vide steaks done well at precisely 54 degrees and one of their best sellers is the 72-hr Short Plate that is slowly cooked for that long. This one sells for P380 and is good for sharing.
Actually, all the orders here are hefty and good for sharing. There is this huge platter called Sausage Coil that is a must-try according to Chef Ryan. The coiled sausage is plump and dense and fills up a whole platter—this one sells for P320.
The focal point of the restaurant though is their torch station. Your steak order is brought here where a high-powered torch is used to caramelise the entire surface of the meat and lend it an entirely new flavour. The whole process takes only two minutes, the aroma fills the air and it never fails to excite the diners who can't wait for their freshly-torched plate of steak to be brought to their table sizzling hot.
Other best sellers here include theirCured Beef with Pickled Celery that sells for P230.00; their Shrimp, Sausages and Corn Platter that can be had for P250; and their version of kilawin, their Chillawin that sells for P230.00.
Something else is interesting here. There is a VIP room that features a bar, a pool table and a poker table that can be rented privately.
That is for lovers of steaks and fine meat. In contrast, there is also a huge following for Pinoy street food, and that is the market that this other new restaurant find is catering to. Chef Arch's Lime is located at 160 San Rafael St., Brgy Plainview, Mandaluyong City, and they are serving popular Pinoy street food with a twist.
But first the intriguing name. B&L talked with Chef Mark Custodio, corporate Chef of this resto who graduated from de la Salle College of St. Benilde with a degree in Culinary Arts. He started his career working for a Japanese chain of restaurants in Singapore and he is now making his mark in the Philippines with Chef Arch's Lime and the other restaurants under the company. Lime, he says, has to be twisted to bring out its flavour and, like lime, the popular street food needs a little twist to make it more interesting and exciting.
Like many other restaurants, Chef Arch's Lime came about because a group of friends wanted a place where they could hang out regularly, drink, and enjoy comfort food. Their restaurant, which they opened in July 2007, is actually an ancestral home which they transformed and converted into what is now Chef Arch's Lime.
Their best sellers, of course, feature Pinoy street food. They have the Balut in Red Wine Sauce, three baluts breaded and doused with a flavorful wine sauce. Another Balut version, this time in a creamy white sauce, also features three whole baluts. We all know how Pinoys love balut especially with their drinks, and these versions have different treatments with completely opposite flavors.
The Barbecue Platter is interesting. This is a huge serving that includes chicken feet and several sticks of skewered crispy intestines, among others.
Their pizza is unique to them. For toppings, they have chunks of chicharon bulaklak and crispy intestines sitting on very creamy cheese. The ultimate Pinoy street food in a pizza.
Quail eggs are popular, easy-to-eat treats that many sidewalk vendors sell. They have transformed these plain treats into fluffy white tempura served in a cocktail glass with two dips on the side.
And last in the list of best sellers, they have the popular pork belly rolled and roasted slowly, crisp on the outside and tender and juicy in the inside. This is served with a lechon sauce or a spicy vinegar dip.
The chef's creativity is showcased in his unique treatment of old popular favorites given a flavorful twist. What is also interesting is how all the dishes are presented and plated beautifully, bringing the lowly street food to new heights. This creativity extends to their cocktails that include the popular frozen margarita and the novel Chocnut Martini.
When hunger pangs strike, try something new. Check these out.
Mabuhay!!! Be proud to be a Filipino.
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