No fancy chefs here. Only creative street chefs (and some out-of-school youths) with natural talent in cooking. It doesn’t mean that the food isn’t fine-dine quality but the Filipino and street food served here at Street Chef Resto Bar in Mandaluyong is a product of a creative concoction. Co-owner Ajun Vellenzuella, who is an advocate of helping out out-of-school youths, encourages his cooks to find their unique flavor. The result is something surprisingly enjoyable.
We concluded our recent Mindanao trip with an overnight in Davao City. With limited time on our hands, the temptation to cram never entered our mind as we took our sweet time shopping for durian candies, malongs and ref magnets at Aldevinco before heading out for dinner to where else but Luz Kinilaw. We came on a midweek evening but the place is still half-filled with eager diners. Funny but the times I’ve eaten here, I’ve never ordered their kinilaw (fish or seafood cooked with only vinegar or a similar souring/acidic liquid) as the biggest attraction for me was and is always, the Inihaw na Panga ng Tuna (Grilled Tuna Jaw).
We’re a rice-eating nation and even with the globalization of the Filipino taste buds, rice remains to be our main source of carbs. But every once in a while, one just wants a break — maybe a pasta dish here or a sandwich there. With the birth of The Spud Diner, you can add potato dishes to your list of options. It used to be that potatoes are relegated to side dish status on the dinner table (mashed with gravy on top or sliced into strips, deep-fried and served as French fries). Maybe, that’s because most of the potatoes that are served here are imported from the U.S. of A and saying “I’m a meat-and-potatoes person” sounds very colonial and un-Pinoy. But Spud Diner, an offshoot of the flavored fries institution called Potato Corner, rises up to the challenge of giving potatoes its rightful place on the table by providing this staple with some surprising twists.