The Steak Worth All the Cholesterol from Hai Chix and Steaks
I never got the chance to try Hai Chix and Steaks when it first opened in Ortigas Home Depot; nor when it briefly operated in SM Jazz Residences in Makati. I keep hearing good things about it; but there never was a convenient time to drop by to make a visit. Situating its latest branch in a bustling food strip along Missouri St., Hai Chix and Steaks has finally become within reach.
Despite its limited menu, it’s a comfort to know that Hai Chix and Steaks serves more than what its name suggests. Its menu items are a hodgepodge of Asian and Western favorites that made it difficult to categorize its cuisine in a single theme. It may irk those with OCD tendencies; but at least you’re sure that they have something for every type of diner.
BUTTER GARLIC SHRIMP (P295)
We started off with the Butter Garlic Shrimp; which was a lighter take on the traditional Gambas al Ajillo. Instead of swimming in EVOO, the shrimps are lightly drizzled in oil, and flavored with chili, garlic, and herbs.
CURRY LAKSA (P220)
The Curry Laksa helped add a Singaporean/Malay touch to our meal. It may not look visually appealing; but its prawn-based broth was definitely flavorful. Compared to other laksa’s though, its toppings were modest as they were predominantly tofu and egg. If you’re accustomed to having fresh seafood pieces, and scrumptious balls with your laksa, Tuan Tuan’s Laksa would be a better option.
FRIED HAINANESE CHICKEN RICE (P535)
Since my mom already cooks a mean Hainanese Chicken meal, we decided to opt for Hai Chix’s fried version. We were served with beautiful golden brown strips of chicken with a sweet dipping sauce. To be honest, it tasted like a slightly more delicious Savory chicken. I have nothing against Savory, especially since no one can deny how tasty their gravy it, but I’m just not keen on spending P500 bucks for it.
US ANGUS RIBEYE (P2750 for 650g)
Fortunately, we’ve got our money’s worth from the US Angus Ribeye. At first glance, I felt a bit shortchanged that almost half of the plate was filled with little chunks of meat and fat. Biting in to these little pieces though is an entirely different story. Since they were small, each had a crispy bite to it; and each boasted a gorgeous smoky flavor. The strips of meat were tender and flavorful; but these little pieces were something else. Like most heavenly tasting things, these do come with a guilty price as each piece was swimming in oil. However, I wouldn’t mind my cholesterol spiking up a bit, as long as I have more of this dish!
Droolworthy Dish: US Angus Ribeye
Hai Chix and Steaks
2F #6 Missouri St., Northeast Greenhills, San Juan
Date of Visit: December 27, 2015 with Wilson Chua, Lily Chua, Jared Chua, and Jem Chua
