Dining Snippets: Kettle x The Roti Shop x Prologue
KETTLE
The last time I visited Kettle would probably be at its peak, back when it was propagating the idea of Buttermilk Fried Chicken as the comfort food of choice in our consciousness; hence, a sneaking queue will always be expected outside its Shangri-la Plaza Mall branch. However, after some time, other restaurants capitalized on this comfort food classic (such as Nono’s) that the hype for Kettle eventually slowed down. Personally, I frequent its sister concept, Fireside by Kettle more because of the variety in its menu.
ORIGINAL BFC SOLO (P279)
I decided to give it another try and was impressed how it centered and capitalized its branding on its core dish, the Buttermilk Fried Chicken; or as they call it now, the BFC. The BFC has also expanded to two new flavors, Spicy and the Nori; and comes in both solo and to-share sizes.
US ANGUS BELLY BRISKET SISIG TACOS (P159)
I opted for the Original BFC Solo which didn’t really have a proportionate ratio of rice-to-chicken. Nonetheless, it was satisfying to know that Kettle has continued to hone its craft of producing perfect BFC’s, as the chicken came with an incredibly crunchy and tasty golden-brown skin which boasted of juicy meat. It’s well-seasoned on its own; so it’s best to reserve the gravy to pair with your excess rice.
SMOKED SALMON AND RICOTTA PASTA (P339)
We also sampled other items from its menu that I haven’t tried before such as the US Angus Belly Brisket Sisig Tacos and the Smoked Salmon and Ricotta Pasta. The Sisig Tacos were immensely sumptuous but I honestly was annoyed that it was only a taco despite using its plural form (I know, I can be a bit nasal sometimes); but its use of sweet caramelized onions was perfect atop a chunky serving of their belly brisket as it helps lend much needed sweetness and acidity to the dish. Its taco can actually call those served in Mexican joints such as El Chupacabra as contemporaries. The Smoked Salmon and Ricotta Pasta was also not bad; the penne came clothed in a tasty tomato cream sauce and topped with crumbles of ricotta.
Kettle
Level 5, East Wing, Shangri-la Plaza Mall, Ortigas, Mandaluyong City
Date of Visit: July 20, 2019 with Lily Chua
THE ROTI SHOP
BASIC ROTI PRATA WITH CURRY SAUCE (P150)
The Roti Shop’s Basic Roti Prata is simply the best roti prata in Manila. Its roti is served bundled into a knot, boasting of a balance of charred crispy edges and soft dough. Its curry sauce looks unassumingly plain; but is undeniably a firecracker in flavor.
CHAR KWAY TEOW (P275) and BEAN SPROUTS WITH SWEET SOY DRESSING (P65)
It also headlines its take on the Hainanese Chicken and Roasted Chicken; which I’m unfortunately not a fan of. I’m spoiled with my mom’s mean take on Hainanese Chicken and so far those offered in restaurants here don’t come close to hers. Fortunately, you can also enjoy other Singaporean classics such as the Char Kway Teow and the Mee Goreng (P275). I love pairing both with the Bean Sprouts with Sweet Soy Dressing as this side dish offers a change in texture and a sweet respite from the heat that tends to sneakily build up from its noodle dishes. Both noodle dishes come in hefty servings that’s perfect for sharing, with flavors staying true with versions you get in hawker centers in Singapore. Expect the usual delicious toppings on the noodles: marinated tofu, beansprouts, shrimp and some chives.
IKAN BAKAR ASAM (P195)
I’ve always loved the Barbecued Stingray from Singaporean hawkers; however, I simply can’t find something that even closely resembles it here in Manila. I thought that the Ikan Bakar Asam would be my best bet as it was described as 'Grilled Fish Sambal in Banana Leaf'. Unfortunately, it wasn’t coated with barbecued chili and looked pretty plain. Don’t be deceived though because it definitely brings on the heat; even a spicy lover like me needed to keep a cool glass of water at bay. It may not fill the void left by the lack of barbecued stingray; but it definitely still makes for a great fiery seafood dish!
The Roti Shop
LG/F, Powerplant Mall, Makati City
Date of Visit: August 17, 2019 with Wilson Chua, Lily Chua, Jared Chua, and Jem Chua
PROLOGUE
Prologue has just recently opened but its laidback atmosphere easily makes it feel like home. I’ve only been there a total of two times and I’m already absolutely in love with it.
Its homemade freshly-baked sourdough bread easily gives Wildflour’s house bread a run for its money (especially since the latter started charging for it). Served with olive oil and balsamic vinegar, their house bread is deliciously fragrant, has a nice crusty crunch which gives way to tender bread. I’m really not a bread person; but I could definitely eat this everyday.
NASI GORENG PRAWN (P360)
One dish that sustained me during my trip to Bali as an exchange student was the Nasi Goreng. This versatile fried rice dish can be topped with a variety of meats and will always guarantee an extremely flavorful bowl. So far, I’ve only tried Nasi Goreng twice in the Philippines. The first was an extremely dolled up version of it fromVintana in Shangri-la Boracay; which was exquisitely delightful, but obviously inaccessible. The second one was a disappointing version of it from Restoran Garuda; which simply failed to meet any of my expectations taste-wise. Prologue’s version opted to top their Nasi Goreng with prawns; but made it even more interesting by coating each with a generous slather of basil pesto sauce. The tasty fried rice tosses in brown rice in Kecap Manis and is topped with fried egg, crunchy beansprouts and spring onions. I think they went a bit overboard with the fried prawn crackers as it fills up half of the bowl; but more food to eat is definitely nothing to complain about!
DUCK RAGU PAPPARDELLE (P340)
Their Duck Ragu Pappardelle was a masterpiece. Chunky duck ragu stewed in a perfectly tangy tomato sauce are generously layered in between fresh pappardelle. Rest assured, their ragu won’t leave any funky aftertaste in your mouth! At first glance, the serving size seemed to be small; but the dish is sneakily stuffed, packed, and heavy. Unfortunately, this easily beats out my beloved Duck and Buvette’s version of this dish. Both are delicious, but Prologue simply knocks this dish out the park!
MOROCCAN LAMB (P1050)
If you’re up for a feast, the Moroccan Lamb will definitely deliver. Serving a gigantic slab of lamb shank, stewed until tender (although, it wasn’t fall-off-the-bone tender, but I’ll take it) in an addicting chunky tomato sauce. It’s served atop a bed of rice which serves as the perfect vessel to scoop up its perfect sauce.
Prologue
87 Scout Gandia St., Diliman, Quezon City
Dates of Visit: August 17, 2019 with Lily Chua, August 26, 2019 with Jayvee Fulgencio and Veron Requejo
