Dining Snippets: Mendokoro Ramenba x Trufa Pasta Deli x Tipsy Pig Gastropub
MENDOKORO RAMENBA
EBI TONKOTSU RAMEN (P560)
Mendokoro Ramenba (of Yushoken fame) has built its reputation by serving up quality bowls of hearty ramen. A number of their signature ramen do come at steep prices, but you can’t help but indulge into these warm bowls as you’re sure you’ll get your money’s worth. My go-to ramen would always be the Tantanmen; however, I do try to inquire about its off-menu items every now and then to spice things up.
One of these off-menu items would be the Ebi Tonkotsu Ramen. This delicious ramen definitely made it to one of my favorite ramens of all time as it masterfully marries a shrimp-bisque flavor to its tonkotsu base without it tasting too fishy. The restaurant’s signature smoky chashu may be missing, but it won’t be missed as the kitchen generously tops the ramen with a variety of seafood such as tender squid rings, kani, scallops, and shrimps.
Mendokoro Ramenba
GF V Corporate Center, Soliman St., Salcedo Village, Makati City
Date of Visit: December 27, 2016 with Jayvee Fulgencio and Veron Requejo
TRUFA PASTA DELI
TRUFA (P350) + FUSILLI + SETAS (P70)
Trufa Pasta Deli heavily banks on the build-your-own concept as it allows you to craft your personalized pasta. You start by thinking of which sauce you would want your pasta to have, and ask the servers for the recommended noodle type (especially as there is a science to which noodles best ‘hold’ or complement the sauce it comes with). After which, you’d be given a varied selection of toppings to complete your pasta dish.
I opted for the restaurant’s signature sauce, the Trufa (truffle cream sauce), and paired it with fusilli noodles and some Setas (mushrooms). The result? I was given a mediocre plate of pricey pasta in a forgettable truffle cream sauce. Mamou’s famed Lorenzo’s Truffle Cream Pasta (P395) or The Frazzled Cook’s hearty Truffle Pasta (P325) are better bets for truffle cream pasta (save some money at the same time).
Trufa Pasta Deli
109 Esteban St., Planters Bldg, Unit A, Legaspi Village, Makati City
Date of Visit: December 20, 2016 with Nick Castro
TIPSY PIG GASTROPUB
Due to the insistent demand of my good friend, Jolly Aganon, we decided to hold one of our monthly catch-up’s in Tipsy Pig Gastropub. As a non-alcoholic drinker, it’s not really my typical scene. However, just give me something good to eat, and I can last the whole night while my friends drink away.
CRUNCHY CHICKEN TACOS (P360/6pcs)
We started off with some finger food. The Crispa (P420) pizza tempts with its deliciously killer pork belly slices (yes, these even come complete with crunchy skin), chunks of bacon, and generous drizzles of aioli and a garlicky sticky soy glaze. Definitely, enjoyable!
The Crunchy Chicken Tacos was a visual treat as neat triangles of open face tacos were sprawled out on an adorable pig-shaped board. The sour cream-drizzled chicken barbecue slices were assembled in an organized manner that it felt wrong to mess up the symmetry. It definitely delivered on the crunch department; however, it lacked in the taste. In stark contrast to its neat plating, these soft tacos were insanely messy to eat!
THE TRIPLE CHOP (P310)
The best treat of the night came in the form of the mountain of meat that was called The Triple Chop. With a reasonable price point of P310, I’d already be satisfied with only half of what was served! Apart from its affordable price tag, the meat was well-marinated. Smear some roasted garlic cloves on top of each bite, and you’re in heaven! Its buttery melt-in-your-mouth mashed potatoes definitely deserve some love too! Just some points for improvement, the meat was on the dry side. They could have opted to serve the chops as a whole to make it more visually appealing.
Dish You Can Opt to Skip: Tipsy Fish and Chips (P440) – The chips will draw you in, but the batter of the fish had a gawdy yellow color, which didn't look (and taste) appetizing.
Tipsy Pig Gastropub
Forbes Town Center, Burgos Circle, Fort Bonifacio, Taguig City
Date of Visit: November 26, 2016 with Jolly Aganon and Lisa Manila
