I have to say, Shangri-la Mall's East Wing is starting to give Bonifacio High Street a run for it's money. With a lot of really good restaurants making their debut at the mall, foodies are making their way to Mandaluyong while chefs impress with their simple yet painfully delicious menu.
Jericho and I found ourselves at the newest wing one night with some of our foodie fambam to try one of the newest restaurants on the block, Kettle. The term comfort food is taken to a whole new level, with all of the dishes knocking it out of the park.
The newest baby of Tender Bob's Chiloy Santos, we were lucky enough to catch him in the kitchen, cooking up a storm. Naturally, we made the most of a good situation, and ordered up a storm - of food, that is.
We had three kinds of filling soup and started with a thick and creamy Clam Chowder (P220) that was served in a sourdough bread bowl. I don't which was better - the chowder or the bread bowl! I'm such a sucker for good bread, I found myself picking at the corners 'til at least a quarter of the bowl was gone.
The Clam Chowder was so filling, I skipped the Lentil & Sausage Soup (P219). This is made with chunks of garlic sausages, summer vegetables, and French green lentils.
I love the Oven Roasted Squash Soup (P240) at Kettle! This comes has a touch of lemon oil and tarragon for flavor and a headier aroma, with a surprise at the bottom of the bowl - shrimp salad!
When at Kettle, make sure to order their Pork and Potato Strips (P339)! While other restaurants pride themselves on their duck fat fries, Chef Chiloy slices his potatoes thin, fries them with basil and tarragon, and tosses them in with chunks of fried pork bell, before piling it up onto a bowl and serving with Parmesan shavings and red pepper aioli. This stuff is addicting, I tell you! They should sell this to-go in brown paper bags for people to enjoy while catching a movie or something.
The Shrimp Po'boy (P419) was crispy, chewy, meaty and definitely hit the spot! The shrimps were coated in a Cajun breading, on a bed of lettuce and tomatoes, topped with slices of pickles and shaved Parmesan on soft Ciabatta roll. This is probably the best Po'boys I've had in Metro Manila!
If you want your Reuben (P489) done right, you head to Kettle. Sandwiched between honey oat bread, the house-made corned beef is layered with braised cabbage and slices of Emmental cheese, and served with a dill pickle. If you're going to serve a Reuben, a Jewish invention, you serve it right - with a kosher dill pickle!
I was so full I couldn't even bring myself to taste the Half Pounder Angus Burger (P419) anymore. The beef is grilled 'til medium rare, and topped with smoked white cheddar that melts into the meat, caramelized onions, and a horseradish dressing.
The star of the night was Kettle's Buttermilk Fried Chicken (P519)! The boneless thighs are marinated in buttermilk and then fried 'til golden, served with three generous pieces of honey glazed cornbread, country gravy, and Cajun honey. We ordered more of the delicious cornbread (P29/ 3 pieces), out of gluttony than anything else, and I ended up taking them home. Ha!
If you can't have a meal without rice, the Australian Lamb Adobo (P449) is a must-try. The lamb is slow-cooked 'til fork tender with just the right amount of gaminess. Although this is cooked 'adobo-style', it has a Moroccan flair with a side of tzaziki and truffled mushroom brown rice.
Another scene-stealer that night was the humongous Steak & Marrow (P2,389) platter. The 450g USDA Prime Aged Rib-eye steak is seared 'til medium rare and served with herb-crusted bone marrow. You schmear the rich bone marrow onto the steak, and watch as it melts onto the steak, before devouring the dish in its entirety. Cholesterol and high blood inducing, it is.
Finishing off with a flourish of desserts, Chef Chiloy brought out all Kettle's favorites, like the Caramel Cake (P189). This just has the right amount of sweetness, with the thick caramel complimenting the light chiffon cake.
I gravitated more towards the Banana Cream Pie (P149), with it's layers of visually appealing crust, cream, and bananas. Not to missed as well is Kettle's Checkered Cake (P209). Chef Chiloy's mom makes this herself (uuuuy, favorite) and she puts the intricate cake t together, layer by layer.
I liked the Pistachio Cake (P229) as well, with a hint of pistachio cream in the light chiffon and buttercream frosting, topped with crushed pistachios for that added crunch. This goes well with a cappuccino and interesting conversation.
When mucking around Shangri-la Mall, pay Kettle a visit and order all your favorite comfort food! I strongly recommend the Pork and Potato Strips, Buttermilk Fried Chicken, and Australian Lamb Adobo if it's your first time.
Just mucking around Manila,
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Images taken by Jericho San Miguel of The Pixel Project Manila
Kettle
+63 2 654 7077
5th Floor, East Wing, Shangri-La Plaza,
Ortigas, Mandaluyong
Open Daily: 11:30am - 10:30pm
